The Recipe Book

Perfect Poached Chicken

2012-02-01T22:15:00.003-06:00

Boneless, skinless chicken breasts

Low-Sodium Chicken stock or broth

Dry White Wine (may use water instead)

1 carrot, chopped

1 rib of celery, chopped

1/4 small onion, chopped

1 small clove garlic, whole

2 - 4 black peppercorns, whole

Gently pound the thick end of the chicken breasts with a smooth meat mallet or a small frying pan until it is about the same thickness as the middle of the breast.

In a large sauté pan, add the carrots, celery, onion, garlic and peppercorns. Lay the chicken breasts on top of the vegetables in a single layer; do not overlap. Add sufficient low-sodium chicken broth to cover the breasts with about 1/2" of liquid. If desired, you can use some dry white wine or water to supplement the broth. Poaching liquids should be at room or tap temperature, not cold nor hot.

Cover the pan and bring it just to a boil over medium-high heat, then immediately reduce the heat to a low simmer. Let the chicken simmer for 2 - 3 minutes, then turn off the heat. Leave the lid on and let it sit off the heat for 30 minutes. If cooking on an electric stove, move the pan to a cold burner.

After 30 minutes, remove the breasts from the pan and use in any recipe calling for poached chicken.

Dill Dip

2011-12-04T17:30:00.003-06:00

1 cup mayonnaise

1 cup sour cream

3 Tbs dried dill weed

3 Tbs dried parsley flakes

3 Tbs dried minced onion

1/4 tsp granulated garlic

1/4 tsp salt

Combine all and refrigerate at least 4 hours or overnight for flavors to meld.

Classic Chocolate Sheet Cake

2011-12-04T16:14:00.005-06:00

Cake:

2 sticks unsalted butter

1 cup water

4 Tbs natural cocoa powder

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp ground cinnamon

1 tsp vanilla extract

1/2 cup buttermilk

2 eggs

Icing:

1 3/4 sticks unsalted butter

4 Tbs natural cocoa powder (heaping)

6 Tbs milk

1 tsp vanilla extract

1 lb powdered sugar, divided

1 cup chopped pecans or walnuts

For cake:

Preheat oven to 350°F. Grease and flour a large rimmed cookie sheet or jelly roll pan. (1/2 sheet size if using a commercial pan.) Set aside.

In a large bowl or an electric mixer, whisk together the flour, sugar, baking soda and cinnamon; set aside.

In a cup stir together the buttermilk, vanilla extract and eggs. Beat slightly to mix and break up eggs; set aside.

In a medium sized saucepan, melt together the butter, water and cocoa powder. Bring to a boil, stirring to incorporate all ingredients. Remove from heat when at a low boil and stir about 30 seconds to cool slightly.

Pour the cocoa mixture into the dry ingredients and stir or beat on low speed to combine and cool slightly. With mixer running, pour in the buttermilk mixture and mix just until combined.

Pour batter into prepared rimmed cookie sheet and smooth with a spatula, covering the entire sheet. Bake in preheated 350°F oven for 20 - 25 minutes, until a toothpick inserted in the center comes out clean.

Set pan on a baker's rack to cool slightly while you prepare the Sheet Cake Icing.

In the same saucepan as you prepared the cocoa mixture for the cake, melt butter and cocoa powder together. When melted and butter starts to foam, cook for 30 seconds, stirring constantly and then remove from the heat. Pour in milk and vanilla extracts; mix well. Stir in the chopped nuts, then stir in the powdered sugar minus 1/2 cup. The hot icing should be a little thin, but if it seems too thin add the remaining 1/2 cup. Stir quickly to combine well and pour the hot icing over the warm cake. Spread the icing with an offset spatula to cover the entire surface. The icing will set very rapidly so work quickly.

Set the cake aside to cool completely before serving.

Apple Spice Cake

2011-11-28T21:00:00.002-06:00

(Adapted from a recipe by Martha Stewart)

1 1/3 cups vegetable oil

3 cups all-purpose flour, sifted

1 Tbs ground cinnamon

1 1/2 tsp fresh ground nutmeg (about 1/2 of a whole nutmeg)

1 tsp baking soda

1 tsp salt

2 cups sugar

3 large eggs

3 cups Granny Smith apples, peeled, cored and cut into 1/2-inch pieces (about 3 large apples)

1 cup chopped pecans

1 tsp pure vanilla extract

Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan and set aside.

In a large bowl, sift together flour, cinnamon, nutmeg, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar and eggs. Beat on high speed until lemon yellow in color, then mix in vanilla extract. Lower speed and mix in the flour mixture in two or three increments. Remove bowl from the mixer and fold in the apples and pecans until well-distributed.

Spoon batter into prepared Bundt pan and smooth top slightly. The batter will be very dense and heavy. Tap pan on the counter to settle the batter and eliminate any large air pockets.

Bake at 350°F for 75 to 90 minutes, until a wooden skewer inserted in the center comes out clean.

Remove from oven and cool in the pan for 10 minutes, then turn out the cake onto a baker's rack to cool completely.

Before serving, dust cake lightly with powdered sugar.

Note: Martha Stewart suggested serving this cake with a caramel sauce. It's also good served with Calvados flavored whipped cream.

Apple Cider Cinnamon Rolls

2011-10-30T17:01:00.003-05:00

3 1/4 cups all-purpose flour, sifted

1/4 cup sugar

1 pkg (1/4 oz) rapid-rise yeast

1/2 tsp salt

3/4 cup milk

1/4 cup apple cider (or juice)

1/4 cup unsalted butter + 1/3 cup unsalted butter, softened, divided

1 large egg

2 cups finely chopped and peeled Granny Smith (or other tart) apples

1 1/4 packed brown sugar

3/4 cup chopped pecans

1 1/2 Tbs ground cinnamon

Apple Cider Cream Cheese Frosting

2 cups apple cider (or juice)

1 cinnamon stick (about 3 inches long)

1 pkg (8-0z) cream cheese, softened

1/4 cup unsalted butter, softened

1 cup confectioner's sugar

Butter a 13 x 9-inch baking pan and set aside.

In a large bowl, combine 2 1/4 cups flour, sugar, yeast and salt. Set aside.

In a small saucepan, combine the milk, cider and 1/4 cup butter. Heat to 120 - 130°F. Add to dry ingredients and beat until just moistened. Add egg and beat until smooth. Mix in enough remaining flour to form a soft, sticky dough.

Turn onto a floured surface and knead until smooth and elastic, about 6 - 8 minutes. Cover with a clean towel and let the dough rest for 10 minutes. Roll into a 15 x 10-inch rectangle.

Spread dough with 1/3 cup butter, leaving 1/2 inch of a long edge bare. Combine the apples, brown sugar, pecans and cinnamon in a bowl and sprinkle evenly over the butter.

Roll up the dough, jelly roll style, starting with the long buttered edge. Pinch the unbuttered edge to seal the roll. Cut into 12 even slices and place cut side down in the prepared baking dish. Cover and let rise in a warm place for 30 minutes. Preheat oven to 325°F.

Bake at 325°F for 30 - 35 minutes or until golden brown.

While rolls are baking, prepare the glaze by placing the cider and cinnamon stick in a small saucepan. Bring to a boil and cook until cider is reduced to 1/4 cup (about 20 minutes, but watch it carefully). Discard cinnamon stick and cool cider to room temperature, using an ice bath if necessary.

In a large bowl, beat together softened cream cheese and butter until fluffy. Add confectioner's sugar and reduced cider. Beat until smooth and spread over warm rolls. Serve immediately.

Pumpkin Molasses Muffins

2011-10-30T16:24:00.005-05:00

2 3/4 cups all-purpose flour, sifted

2 tsp ground dried ginger

2 tsp ground cinnamon

2 tsp freshly grated nutmeg

2 tsp ground allspice

1 1/2 tsp baking soda

1 tsp salt

1 cup sugar

1/2 cup canola oil

3 large eggs

1, 15-oz can pumpkin puree

1/2 cup molasses

1/2 cup buttermilk

1/2 cup chopped crystallized ginger (optional)

Glaze (optional)

1 1/2 cups powdered sugar, sifted

1 1/2 Tablespoons (or more) water

1 Tbs molasses

1/4 cup chopped crystallized ginger

Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin tins or 18 standard (1/3-cup) muffin tins with non-stick spray.

In a bowl, sift together flour, spices, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat together the sugar and oil to blend. Add eggs one at a time, blending well after each addition. Beat in pumpkin, molasses, buttermilk and optional crystallized ginger. Stir in flour mixture just until combined, but do not overwork.

Divide batter evenly in prepared muffin tins. Bake until a toothpick inserted into the center comes out clean. About 30 minutes for standard muffins and about 40 minutes for the giants. Remove muffins from the tins and cool on a baker's rack.

If applying the optional glaze, let the muffins cool completely before applying the glaze. Mix together the powdered sugar, molasses and enough water to form a thick glaze. Apply generously to the muffin tops and sprinkle with chopped crystallized ginger while the glaze is still wet. Allow to set before serving.

Homemade Baking Powder

2011-10-12T21:54:00.002-05:00

1 Tbs baking soda

1 tsp cornstarch

1 1/2 Tbs cream of tartar

Mix all together and use in place of commercial baking powder.

Homemade Ricotta Cheese - Vinegar Method

2011-06-03T17:42:00.004-05:00

1 gallon whole milk

1/3 cup + 1 Tbs white vinegar

In a large saucepan, heat milk over moderate heat to 180°F. Remove from heat and immediately stir in the white vinegar.

Stir mixture gently until the curd begins to separate and form. Let the pan sit undisturbed until it cools to room temperature, then gently ladle the curd into a colander lined with several layers of wet cheesecloth, breaking the curd as little as possible.

When the whey is mostly drained away, gently lift the corners of the cheesecloth and tie them together with some string, and hang the cheesecloth bag from the kitchen faucet to continue draining. Do not squeeze the curds! Let the cheese drain, undisturbed, for about 15 more minutes, or until all dripping stops.

Untie the bag and pack the fresh ricotta into airtight containers and refrigerate until use. It will last about 1 week in the refrigerator.

Nellie & Joe's Key Lime Pie

2011-06-01T21:10:00.002-05:00

9" graham cracker pie shell

1, 14-oz can sweetened condensed milk

3 egg yolks

1/2 cup key lime juice (see notes)

Preheat oven to 350°F.

In a bowl, mix together the milk, egg yolks and lime juice. Stir well until combined and smooth.

Pour mixture into prepared pie shell and bake 15 minutes at 350°F. Let the pie cool for 10 minutes on a baker's rack, then refrigerate until set. Top with freshly whipped cream and freshly grated lime zest or lime wedges just before serving.

Note: Nellie and Joe's Key Lime Juice is available in many supermarkets, but if you are unable to find it you can easily sub fresh lime juice from the small Mexican limes sold in most markets as well. Regular (Persian) limes will work in a pinch, but the flavor is not the same as the Key Limes or Mexican Limes will give. For easier juicing, pick up a lime squeezer at the Latin market. They are indispensable in my kitchen.

Peach Blackberry Cobbler

2011-04-02T11:24:00.004-05:00

12 medium peaches, skinned, peeled and sliced

1/3 cup all purpose flour

1/4 cup sugar

3 Tbs fresh lemon juice

1 tsp vanilla extract

1/4 tsp ground cinnamon

1/4 tsp salt

3 cups fresh blackberries

2 cups all-purpose flour

1/2 cup sugar

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup cold unsalted butter

1 1/3 cups buttermilk

coarse sugar, such as turbinado

Preheat oven to 400°F. Spray a 9 x 13" baking dish with non-stick spray, set aside.

In a large bowl, combine the peaches, flour, sugar, lemon juice, vanilla, cinnamon and salt. Stir gently to combine and let stand for 15 minutes. Gently fold in blackberries and transfer to the prepared baking dish.

Bake in preheated oven for 15 minutes.

Meanwhile, sift together the flour, sugar, baking powder, salt, and baking soda. Cut in cold butter with a pastry cutter until crumbly. When the filling has baked for 15 minutes, make a well in the center of the flour mixture and pour in the cold buttermilk. Stir just until combined and a soft dough forms. Drop by tablespoonfuls over the fruit mixture, sprinkle with coarse sugar, and return to the oven.

Bake until filling is bubbly, the topping is light golden brown and a toothpick inserted in the topping comes out clean, about 30 - 35 minutes. Serve warm.

Butternut Squash Risotto

2011-03-31T21:05:00.003-05:00

3 lb butternut squash

1 Tbs olive oil

Kosher salt

6 cups +/- chicken stock or broth

1 medium onion, finely diced

1 Tbs unsalted butter

1 1/2 cups Arborio rice

1 tsp minced garlic

1 tsp ground cumin

1/2 cup dry white wine, such as Pinot Grigio

1 oz finely grated Parmigiano-Reggiano (about 1/2 cup)

1 tsp salt

2 tsp fresh sage, chiffonade (about 20 +/- small leaves)

Preheat oven to 450°F.

Cut squash in half lengthwise and remove seeds and fiber. Slice crosswise into 1 1/2-inch wide slices. Toss lightly with olive oil and season with salt. Place slices, skin side down, on a baking sheet and roast until tender and lightly caramelized, about 50 minutes. Allow squash to cool enough to handle, then remove the flesh from the skins and chop roughly into 1/2" pieces. Don't worry about mushed squash - it will all cream together in the end. Place squash in a bowl and set aside.

Bring chicken broth to a hard simmer, then reduce heat to maintain a low simmer and keep it covered to retain heat.

In a large, heavy pot or saucier (at least 4 quarts) over moderate heat, melt the butter and sweat the onions until tender and translucent, about 6 minutes. Stir in rice, garlic and cumin and cook, stirring constantly, about 3 more minutes.

Pour in the wine and continue cooking, stirring constantly, until wine is absorbed.

Stir in 1/2 cup of the simmering broth and cook at a strong simmer until broth is absorbed. Continue simmering and adding broth in 1/2 cup increments. Stir constantly and let each addition of broth be absorbed before adding the next.

When about half of the broth has been added, stir in the cooked squash.

Continue cooking the risotto, adding broth in 1/2 cup increments, until rice is creamy looking, tender but not gummy. You may use slightly more or less than the 6 cups listed in the ingredients. Let your taste be your guide.

Just before service, stir in the sage chiffonade, salt and Parmigiano-Reggiano, stirring well and cooking for another minute or so. If necessary, thin the risotto with a little more simmering broth.

Serve immediately. Top with additional grated Parmigiano-Reggiano if desired.\

Note: You can use vegetable stock in lieu of chicken stock for vegetarian risotto.

Creamy Glaze for King Cake

2011-02-21T13:07:00.004-06:00

3 cups powdered sugar, sifted
3 Tbs unsalted butter, melted
2 Tbs fresh lemon juice
1/4 tsp vanilla extract
2 - 4 Tbs milk

Stir together the first four ingredients. Stir in 2 Tbs milk to form a smooth, spreadable glaze, adding up to 2 additional Tbs milk to achieve desired consistency.

Spread immediately over warm King Cakes.

King Cake

2011-02-21T12:37:00.005-06:00

1/4 cup unsalted butter
1 pint sour cream
1/3 cup sugar
1 tsp salt
2 (1/4 oz) envelopes active dry yeast
1/2 cup warm water (100° - 110°F)
1 Tbs sugar
2 large eggs, slightly beaten
6 - 6 1/2 cups bread flour
2/3 cup unsalted butter, softened
1 cup sugar
4 tsp ground cinnamon
1 recipe Creamy Glaze for King Cake
2 plastic baby decorations (see note)
Sanding sugars in purple, green and gold

Prepare two baking sheets by lining them with parchment paper or a silicone baking sheet. Set aside.

Combine 1/4 cup butter, sour cream, 1/3 cup sugar, and salt in a medium saucepan. Cook over low heat, stirring often, until butter melts and mixture is lump free. Remove from the heat and set aside to cool to lukewarm (100° - 110°F).

Stir together yeast, 1/2 cup lukewarm (100° - 110°F) water and 1 Tbs sugar in a measuring cup. Let stand 5 minutes to proof.

In a stand mixer equipped with a dough hook, combine eggs, lukewarm sour cream mixture, lukewarm yeast mixture and 2 cups of flour. Mix on medium speed until well combined. Reduce speed to low and add remaining flour in 1 cup increments (4 - 4 1/2 cups total) until a soft, sticky dough forms. Allow the machine to knead the dough for 5 minutes or until smooth, elastic and it pulls away cleanly from the sides of the bowl. (If kneading by hand, turn dough out on a lightly floured counter and knead for 10 minutes or until smooth and elastic.)

Place dough in a greased bowl, turning to coat the entire ball. Cover and let rise in a warm (85°F, draft free place for 1 hour, or until dough doubles in bulk.

In the meantime, prepare the filling by softening the butter and mixing 1 cup sugar and 4 tsp ground cinnamon in a small bowl. Set aside.

Punch down dough and divide in half. Roll each half into a roughly 12 x 22 rectangle. Spread half of the softened butter on each rectangle, leaving a 1-inch border all around. Then sprinkle half of the cinnamon sugar mixture on each. Roll each rectangle, jelly-roll style, starting with the long side. Seal the seam my moistening the edge with water and pinching to seal well.

Move each roll to a prepared baking sheet, forming a wreath or circle. Connect both ends together by moistening with water and pinching to form a tight seal. Cover and let rise in a warm location for 20 - 30 minutes, or until doubled in bulk. Preheat oven to 375°F while cakes are rising.

Bake at 375°F for 14 - 16 minutes or until light golden brown.

Allow cakes to cool on the pans on cooling racks for about 10 minutes, then gently slide cakes off the baking sheet and onto the cooling racks by pulling on the parchment or silicone liner. Make a small slit in the top of each cake and stick one plastic baby inside. The slit will be covered by the glaze and sugars, disguising the baby's location.

Prepare the glaze, and spread half on each cake while it is still slightly warm. Immediately sprinkle the colored sugars over the warm glaze in alternating bands of color. It works better if you glaze and sugar one cake at a time, since the glaze sets up very quickly.

Let the cakes cool completely before slicing and serving.

Note: Plastic baby decorations can be found at most craft and cake supply stores, as well as the colored sanding sugars.

You can make an alternative cream cheese filling if you wish. Simply omit the softened butter and cinnamon sugar filling. In the bowl of a mixer, beat together 2, 8-oz packages of softened cream cheese, 3/4 cup sugar, 1 large egg and 2 tsp vanilla extract until smooth. Spread over the dough rectangles, leaving a 1-inch border all around. Proceed with recipe as described above.

You can substitute all-purpose flour in a pinch, if you are out of bread flour.

Yields 2 King Cakes, serving about 18 each.

Split Pea and Ham Soup

2011-01-14T22:41:00.004-06:00

1, 1 lb bag of dried split green peas (about 2 cups)
8 cups cold water
1 meaty ham bone
1/2 lb cooked ham, diced
3 - 4 sprigs fresh parsley
2 - 3 sprigs fresh thyme
1 bay leaf
3 - 4 whole black peppercorns
2 carrots, diced
2 ribs celery, diced
1 small onion, diced
2 cloves garlic, minced
salt and pepper

Tie the parsley, thyme, bay leaf and peppercorns in a 12" square of clean cheesecloth and tie with cotton twine to make a bouquet garni.

In a large soup pot or Dutch oven, combine peas, water, ham bone, ham and bouquet garni. Bring to a boil over medium high heat and then reduce heat to low. Cover and simmer for one hour, stirring occasionally.

While soup is simmering, prep the vegetables, cutting all into 1/2" or slightly smaller dice. Set aside.

After one hour, stir in prepared vegetables and garlic, cover and cook for one hour more, stirring occasionally. Remove the lid during the last 10 minutes of simmering if desired to thicken the soup.

Remove the bouquet garni and ham bone, picking off as much ham as possible and return the meat to the pot of soup. Adjust seasoning with salt and pepper if needed.

Note: you can also use one large or two small ham hocks in lieu of the ham bone and diced ham, or just increase the amount of diced ham to 3/4 pound.

Do not salt the soup until it is cooked. Odds are the ham will perfectly salt the soup and no additional salt will be necessary.

Beef Tenderloin Roulade with Wild Mushroom Filling

2011-01-02T17:22:00.004-06:00

Filling:
8 oz crimini mushrooms
8 oz wild mushrooms, trimmed (such as porcini, shitake, oyster, hen-of-the-woods, or a combination)
1 Tbs duck fat (or butter)
1 Tbs olive oil
1 large onion, halved and sliced 1/4 inch thick
1/2 tsp salt
1/4 tsp black pepper
2 medium cloves garlic, minced or pressed
1 cup Maderia or sweet Marsala wine
1 cup lightly packed baby spinach

Roast:
1 whole beef tenderloin, chain muscle and silverskin removed, tip and large end trimmed
1 1/2 Tbs kosher salt
1 1/2 Tbs freshly cracked black pepper
2 - 3 Tbs olive oil

Herbed Butter:
8 Tbs ( 1 stick) unsalted butter, softened
2 Tbs chopped fresh parsley
1 1/2 tsp chopped fresh thyme leaves
2 cloves garlic, minced or pressed
2 Tbs whole-grain mustard
1/4 tsp table salt
1/4 tsp freshly ground black pepper

Chop mushrooms in food processor until coarsely chopped. Heat butter (duck fat) and oil in a large nonstick skillet over medium-high heat. Add onion, salt and pepper and cook until onion begins to soften, stirring occasionally. Add mushrooms and cook, stirring occasionally, until all moisture is evaporated. Reduce heat to medium and continue to cook until vegetables are deeply browned and sticky. Stir in garlic and cook just a minute or so. Slowly stir in the Marsala/Madeira and cook, deglazing the pan as you stir gently. Cook until all liquid has evaporated. Let cool to room temperature before stuffing the roast.

Butterfly the tenderloin with a double cut method (cutting into the roast about 1/3 up from the bottom, then unrolling it and cutting the remaining 2/3 in half to have a larger, flatter piece of meat to roll). Place butterflied tenderloin between two sheets of plastic wrap which have been sprinkled with water. With the flat side of a meat tenderizer or with a small saucepan, gently pound the beef to an even thickness (about 1" thick) and rectangular shape. Spread the cooled onion mixture over the entire roast, stopping about 1/2 inch from the edges. Lay fresh baby spinach leaves on top of the filling in a single overlapping layer, then roll and tie the roast securely.

Stir together 1 Tbs of olive oil, salt and pepper. Remove the roast from the fridge and rub it with the oil mixture. Let it stand at room temperature for an hour before cooking.

Heat oven to 450°F with rack in the middle position. Heat remaining 2 Tbs oil in a large skillet or a cast-iron griddle over medium-high heat until smoking. Add beef to pan and sear on all sides until well-browned, about 8 - 10 minutes. Transfer roast to a roasting pan on a rack and place in oven. Roast until internal temperature reaches 120°F for rare (16 - 18 minutes), 125°F for medium-rare (20 - 22 minutes).

While the meat roasts, combine butter ingredients in a small bowl.

When the tenderloin is done, transfer it to a cutting board and spread the butter mixture liberally over the roast evenly. Tent it loosely with foil and let it rest for 15 minutes before removing the strings, slicing and serving.

Note: Cooking times for the roast are approximate, so watch the temperature closely and pull the roast when the desired temperature or doneness is reached.

All preparations can be made the day before cooking. Simply wrap the roulade tightly in plastic wrap and place in a lipped pan to catch any juices that may leak out and store it in the refrigerator. Remove the roulade at least 1 1/2 hours before cooking to allow the filling to come up to room temperature. If the filling is too cool, you will end up overcooking the beef. I had a temperature probe inserted into the filling, and also used an instant-read thermometer to check the outer meat temperature at a more shallow depth. Once the meat temperature (about 1" in the roulade) reached 120°F, I pulled the roast and allowed it to rest. It turned out a perfect medium rare.

If wild mushrooms are unavailable, use whatever mushrooms you like. My go-to mushroom is the crimini, a.k.a. brown buttons a.k.a. baby portabellos.

Fig Pistachio Biscotti

2011-01-02T16:57:00.003-06:00

1 tsp whole fennel seeds
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
zest of 1 lemon
1/4 tsp salt
8 Tbs (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup shelled pistachios
4 ounces dried figs, diced

1 egg beaten with 1 Tbs of water
Turbinado sugar

Heat oven to 350°F. Line a baking sheet with a silpat or parchment paper and set aside.

In a small pan over medium-low heat, toast fennel seeds until aromatic, swirling to prevent burning. When cool, lightly crack them with a mortar and pestle, or by crushing them in a zip-top plastic bag with a rolling pin.

In a medium bowl, combine flour, lemon zest, fennel seeds, baking powder and salt. Whisk to combine well and set aside. In a small bowl, combine eggs and vanilla extract, beating lightly.

In the bowl of an electric mixer, cream together butter and sugar until smooth and light in color. Add egg mixture in two increments, incorporating completely before between additions. Beat until creamy and light.

Reduce mixer speed to low and add the flour mixture. Beat just until it is well mixed and add figs and pistachios. Mix only until all ingredients are well distributed.

Turn out the dough on a floured counter and knead briefly. Divide dough in half, forming each half into a log about 11 inches long. Place logs on the prepared baking sheet and flatten to rectangles about 1 inch high and 2 1/2 inches wide, shaping with your hands. Brush logs with egg wash and sprinkle with turbinado sugar.

Bake in 350°F oven for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Lower oven temperature to 275°F. Let cool on the baking sheet for about 10 minutes.

Carefully transfer the logs to a cutting board and slice them into 1/2" thick slices on the diagonal, using an electric knife or serrated blade knife. Return the slices to the baking sheet, standing them up on edge spaced 1/2" apart. Return them to the oven and bake a second time for about 30 minutes, or until the surface is dry and crisp. Allow them to cool completely before stacking or storing.

Coca-Cola Glazed Ham

2011-01-01T20:58:00.005-06:00

1 12-oz bottle of Mexican Coca-Cola (made with pure cane sugar)
2 cups light brown sugar
juice of 1 large orange
2 Tbs yellow mustard

1 pre-cooked whole smoked ham, 6 - 7 pounds

Preheat oven to 250°F

Combine Coca-Cola, sugar, orange juice and mustard in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer to reduce it by about 25%, just until the syrup thickens slightly and has some body to it.

Place ham, cut side down, on a baking rack in a roasting pan. Brush the glaze on the ham and cover the roasting pan tightly with aluminum foil. Place in the oven.

Brush the ham with more glaze every 10 - 15 minutes for two hours, recovering the ham with the foil after each basting. If you run out of glaze, use a turkey baster to pull the glaze and ham drippings from the pan and continue to baste the ham with that.

After two hours, the ham should be warmed through and have a rich, cherry wood color. Strain the pan drippings and serve alongside the cooked ham as a sauce.

Note: In Texas, it is not uncommon to substitute Dublin Dr Pepper (also made with real cane sugar) for the Mexican Coca-Cola. Different, but still delicious.

Chocolate Cherry Macadamia Biscotti

2011-01-01T18:23:00.005-06:00

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tsp instant espresso powder
2 tsp baking powder
1/2 tsp salt
8 Tbs (1/2 cup) unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
1/4 tsp almond extract
1 cup dried Montmorency cherries
1 cup macadamia nuts, roughly broken into halves

1 egg, mixed with 1 Tbs of water
Large crystal sugar (such as turbinado)

Preheat oven to 325°F. Line a baking sheet with a silpat or parchment paper and set aside.

In a small bowl, combine flour, Dutch-process cocoa powder, espresso powder, baking powder and salt. Combine eggs and extracts in a small bowl and beat lightly to combine.

In the bowl of an electric mixer, cream together the butter and sugar until smooth and light in color. Add half of the egg mixture in two increments, beating well after each addition.

With the mixer on low speed, add the dry ingredients and mix just until all is well combined. Stir in the cherries and macadamia nuts and mix only until evenly distributed.

Turn out the dough on a well-floured counter and knead briefly. Divide dough in half and form each half into a log about 11 inches long. Place logs on a cookie sheet lined with a silpat or parchment paper, at least 4" apart. Flatten the logs into a rectangle about 1" high and 3" wide, shaping with your hands.

Brush the logs with egg wash and sprinkle with sugar. Bake in the oven for 30 - 35 minutes, or until a toothpick inserted in the middle of a log comes out clean.

Lower oven temperature to 275°F.

Cool on the pan for 10 minutes, then carefully transfer to a cutting board. With an electric knife (or a long serrated blade knife), carefully cut slices on the diagonal about 1/2" thick. Set the slices back on the cooking sheet, spacing them so there is about a 1/2" air space between each piece.

Return the sliced biscotti to the oven and bake another 30 - 35 minutes, or until the surface of the cookies feel dry and crusty.

Let cool completely before storing.

Butternut Cider Soup

2010-12-01T18:31:00.008-06:00

1/4 cup (1/2 stick) unsalted butter
1 yellow onion, diced
2 large apples, peeled, cored and chopped (about 1 pound)
1 tsp freshly grated nutmeg (about 1/3 of a whole nutmeg)

1/4 tsp ground cardamom
1 butternut squash, about 4 1/2 - 5 lbs, peeled, seeded and chopped
2 cups apple cider
4 cups (1 qt) chicken stock or broth, divided (or vegetable broth if desired)
Salt
Freshly ground black pepper
Fresh chives and/or Greek yogurt for garnish (optional)

Melt butter in a 6 qt or larger pot over medium heat. Add onion and sauté until translucent, then add apple and nutmeg. Cook together an additional 5 minutes, until apples begin to soften.

While the onions and apples are cooking, peel, seed and chop the squash into 1" pieces. Add the squash to the apples and onion mixture, then pour in 2 cups of cider and 3 cups of chicken stock. Cover and bring to a boil over medium-high heat, the lower heat to medium low and simmer for 30 minutes, covered, until squash and apples are cooked and tender.

With an immersion blender (or working in batches in a food processor or blender) puree the soup until it is smooth and lump-free. Add the remaining 1 cup of chicken broth as needed to get a thick, luscious soup consistency. Add salt and pepper to taste.

Ladle into a bowl and garnish with a dollop of Greek yogurt and a sprinkle of fresh chives.

Note: Be sure to use a crisp, flavorful apple such as Fuji, Jazz, Gala or Honeycrisp. If it is season, use fresh, unfiltered apple cider for the best flavor. You could substitute vegetable broth if desired to make the soup vegetarian.

Butternut Gnocchi

2010-12-01T16:22:00.001-06:00

Courtesy of Lidia Bastianich

1 butternut squash , about 1 1/2 pounds
2 eggs, beaten
1 tsp salt
1½ cups flour

Starting the night before, preheat the oven to 350 degrees. Halve the squash, scoop out the seeds, wrap it loosely in foil, place on a baking sheet, and bake until tender when pierced, about 35 minutes.

Scoop out and discard the seeds. With a large spoon, scoop the pulp from the skin directly into a fine sieve. Set the sieve over a bowl to catch the liquids, cover and allow the squash to drain overnight in the refrigerator.

Next day, puree the squash in a food processor, transfer the puree to a large bowl, and add the eggs and salt. Mix well, add the flour, and blend thoroughly. The dough should be soft and quite sticky.

Bring a large pot of water to the boil. Using a teaspoon, scoop up some of the dough (about a walnut-size piece) and use a finger to slide it into the water. Cook the gnocchi in batches of ten to fifteen, poaching them for 2 minutes after the rise to the surface. Remove them with a slotted spoon. Set them aside to drain, and repeat the process until the remaining dough is used up.

Pumpkin Cheesecake

2010-11-23T21:26:00.005-06:00

Crust:
10 oz gingersnaps (about 1 3/4 cups crumbs)
3 Tbs light brown sugar
1/2 tsp ground cinnamon
1 stick salted butter, melted and cooled

Filling:
1 1/2 cups solid pack pumpkin puree
3 large eggs, room temperature, beaten
1/2 cup firmly packed light brown sugar
2 Tbs heavy cream
1 Tbs cornstarch
1 tsp pure vanilla extract
1 Tbs bourbon or amaretto if desired (optional)
1 1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
3, 8-oz packages cream cheese, cut into bits and softened
1/2 cup sugar

Topping:
2 cups sour cream
2 Tbs sugar
1 Tbs bourbon or amaretto (optional)

Grease a 9" spring-form pan and line it (bottom and sides) with parchment paper. Grease the paper as well. Criss-cross two or three large sheets of heavy-duty aluminum foil. Set pan in the center and crimp the foil up the sides of the pan to form a waterproof barrier. Set aside. Place a cloth kitchen towel in the bottom of a large, deep roasting pan and set aside. Set the oven rack to the middle position.

Process the gingersnaps in a food processor until fully crumbed. Add sugar and cinnamon and pulse to combine. Pour mixture into a bowl and add the melted butter. Stir to combine and press into prepared pan, bringing mixture 1" up the sides of the pan and in an even layer on the bottom. Press firmly and then refrigerate for 1 hour to set.

Preheat oven to 350°F. While oven is preheating, bring 2 or so gallons of water to a boil on the stove.

In a medium sized bowl, combine pumpkin, eggs, brown sugar, cream, cornstarch, vanilla, bourbon or amaretto (if desired), cinnamon, nutmeg, ginger and salt. Whisk well to combine.

In the bowl of an electric mixer, cream together the cream cheese and sugar on low speed until smooth and combined, taking care not to whip air into the mix. Add the pumpkin mixture and beat on low speed until completely incorporated and the batter is smooth and free of any lumps of cream cheese.

Pour the batter into the prepared spring-form pan, smooth the top and tap it gently on the counter a couple of times to dislodge any air pockets. Set the pan into the prepared roasting pan and place it in the oven. When the pan is in place, slowly and gently pour the hot water into the roasting pan, taking care not to splash any water into the batter. Add enough boiling water to reach about half-way up the side of the spring-form pan. Gently slide the oven rack into the oven and bake for 50 - 55 minutes, until the center is just set.

Carefully remove the pan from the water bath and set on a rack to cool for 5 minutes. Remove the roasting pan from the oven very carefully and set aside until the water has cooled.

While the cheesecake is cooling, whisk together the sour cream, sugar and bourbon or amaretto in a small bowl.

After 5 minutes of cooling time, gently spread the sour cream evenly over the top of the cheesecake using an offset spatula. Return the cake to the oven and bake it an additional 5 minutes.

Let the cheesecake cool in the pan on a rack until completely cool, then cover the pan with plastic wrap or foil and chill it in the refrigerator overnight.

When thoroughly chilled, release the spring-form pan and gently peel away the parchment on the sides of the cake. Slide a flat metal spatula gently beneath the cake to separate it from the parchment, and slide the cake onto a serving platter.

Garnish as desired, slice and serve. Store in the refrigerator.

Notes: For garnish, I sprinkled a ring of toffee bits (Heath Bits of Brickle, not the chocolate covered toffee bits) around the perimeter on top of the cake. Other ideas include a light dusting of ground cinnamon or nutmeg, drizzled strings of dulce de leche, or candied pecan halves.

Pear Frangipane

2010-11-20T14:11:00.003-06:00

Pastry:
1 cup all-purpose flour
1/4 tsp salt
6 Tbs unsalted butter, cold
2 Tbs ice-cold water

Frangipane:
6 Tbs unsalted butter
2/3 cup sugar
3/4 cup ground almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 egg
1 egg white
1 tsp pure vanilla extract
1 tsp almond extract
3 soft, ripe pears, peeled, halved and cored (Bosc, Anjou or Bartlett)

Place flour and salt in the bowl of a food processor fitted with the blade. Cut cold butter into small pieces and add to the flour mixture. Pulse until mixture resembles coarse meal. With the processor running, pour in ice-cold water and then pulse until a ball barely forms. Empty the dough onto a sheet of plastic wrap and gather it together, handling it as little as possible. Wrap tightly in the plastic wrap and refrigerate one hour.

Preheat oven to 375°F.

Roll dough out to a circle to fit a 9" tart pan with a removable bottom. Press pastry up the sides and trip the dough so it is even with the top of the pan. Bake in 375°F oven for 20 minutes. Set aside to cool.

After the tart crust has cooled, place butter and sugar in the bowl of a food processor; process until smooth. Add flour, cornstarch, egg, egg white, vanilla extract and almond extract. Process until smooth.

Spread frangipane in the tart crust. Slice each pear half into 1/2-inch thick slices horizontally, keeping each half together (do not separate the slices). Slide each pear half into the frangipane evenly spaced around the crust with the narrow top of each pear pointed toward the center of the tart. Press gently on the pears to spread the slices slightly.

Bake about 40 minutes, until frangipane is puffy and a light golden color.

Chipotle Butternut Squash Soup

2010-11-13T20:17:00.006-06:00

For soup:
1 medium butternut squash (3 1/2 - 4 pounds)
1 Tbs olive oil
1 qt chicken stock or broth
4 oz cream cheese, room temperature
1/4 cup brown sugar
1 tsp ground chipotle pepper
kosher salt
freshly ground white pepper

For the seeds:
1 - 2 tsp olive oil
1 1/2 Tbs brown sugar
1/4 tsp kosher salt
pinch ground chipotle pepper

Preheat oven to 350°F. Cut squash in half lengthwise and remove all seeds and strings from the cavity and reserve the seeds.

Pour olive oil on a rimmed backing sheet and spread it evenly with the cut sides of the squash to coat evenly. Bake at 350°F for 35 - 45 minutes, until done and a knife easily pierces the thickest part of the squash.

While the squash is cooking, separate the seeds from the strings and wash in a colander to remove all bits of squash. Pat the seeds dry on a paper towel. Toss with 1 tsp of olive oil to coat, then add the brown sugar, salt and chipotle pepper. Toss to coat well and set aside.

When the squash is done, remove it from the oven and let it rest until cool enough to handle. Lower the oven temperature to 300°F. Spread the squash seeds in a single layer on a cookie sheet and place them in the oven. Toast for 10 - 15 minutes until they start to pop and the aroma starts to fill the kitchen. Stir once or twice to toast them evenly. Let them cool on the cookie sheet until cool enough to handle.

While the seeds are toasting, scoop the flesh of the squash into a bowl and add the cream cheese. Process in batches in the food processor or blender until smooth, adding chicken stock as necessary to thin the puree. Pour the puree and any remaining chicken stock into a 3 1/2 qt or larger saucepan. Add the brown sugar, ground chipotle and salt and pepper to taste. If the soup is still too thick, add up to 1 cup of water or more chicken stock until you reach your desired consistency. Bring the soup up to temperature over low heat.

Ladle the soup into a bowl, and top with a sprinkling of the toasted squash seeds.

Note: Because the volume of the squash will vary, you may need more or less chicken stock to achieve the right consistency.

This soup can easily be made vegetarian by substituting vegetable broth for the chicken stock. Vegan or lactose intolerant? Simply eliminate the cream cheese and substitute 4 oz of silken tofu.

Chocolate Cream Cheese Frosting

2010-11-13T17:03:00.004-06:00

1, 8-oz package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
1 tsp pure vanilla extract
1 pound confectioner's sugar, sifted
pinch salt
1 Tbs dutch-processed cocoa powder
4 oz unsweetened baking chocolate, melted
1 Tbs milk or cream (if needed)

Chop the chocolate into small pieces and melt in the top of a double boiler over simmering water. Stir until smooth and remove from the heat to cool slightly.

In a electric mixer with the paddle attachment, cream together the cream cheese and butter until smooth and fluffy. Add the vanilla extract and mix until incorporated.

In a large bowl, sift together the sugar, salt and cocoa powder. With the mixer on low speed, gradually add about half of the sugar in 1-cup increments, mixing well after each addition.

With the mixer running, pour in the lukewarm melted chocolate and mix until it is evenly distributed in the frosting. Add the remaining sugar in 1 cup increments until the frosting is smooth and consistent in color and texture. If necessary, thin with a bit of milk or cream to achieve your desired spreading consistency.

Note: This recipe yields enough to frost a 2-layer cake. If making a 3-layer cake, I like to increase the recipe by 50% to allow enough frosting between the layers.

Be sure to use a good-quality chocolate and cocoa powder, such as Guittard, Callebaut or similar. Natural cocoa powder may be used instead of Dutch-processed cocoa, but the frosting will retain just a hint of the bitterness from the cocoa. (This is not a bad thing for more "adult" palates.)

Panko Crusted Dijon Pork Cutlets

2010-08-14T21:18:00.003-05:00

3/4 cup panko bread crumbs
zest of 1 lemon
1 Tbs chopped fresh sage
1/4 tsp freshly cracked black pepper
3 Tbs mayonnaise
3 Tbs Dijon mustard
1/4 tsp granulated garlic
1 large egg
2 Tbs water
1 small pork tenderloin, about 1 lb
salt and pepper
2 Tbs unsalted butter
2 Tbs extra virgin olive oil
Lemon wedges
Fresh sage leaves for garnish, optional

Combine the first four ingredients on a plate and set aside.

Combine mayonnaise, Dijon mustard and granulated garlic in a small bowl and set aside.

Beat together the egg and water in a small bowl and set aside.

Cut the pork tenderloin into 6 equally sized pieces. Pound each piece between sheets of plastic wrap to flatten them until they are about 1/4 inch thick. Season each cutlet with salt and pepper.

In a large non-stick skillet, melt 1 Tbs of butter with 1 Tbs of extra virgin olive oil. When the butter and oil are hot, dredge each cutlet in the mustard mixture, lightly dragging the cutlet on the edge of the bowl to remove excess, then dip in the egg wash and then bread the cutlet with the panko mixture. Continue with two more cutlets and sauté until the panko crust is golden brown, about 2 minutes per side. Carefully turn the cutlet and sauté another two minutes until golden brown. Remove from the pan and place on a plate, cover with foil to keep it warm.

Add the second tablespoon of butter and extra virgin olive oil to the skillet and cook the remaining cutlets in the same manner.

Serve hot with lemon wedges.

Note: Pounding the cutlets between sheets of plastic wrap works best if you use a freezer plastic bag with the top cut off and the sides cut open. Sprinkle the plastic lightly with water before putting the pork between the sheets. The meat will slide more easily without sticking to the plastic.

This recipe would work equally well with chicken breasts or veal.

Basic Quiche Custard

2010-08-03T18:55:00.002-05:00

3 large eggs
1 cup heavy cream
1/2 cup milk
1/4 tsp salt

Quick Mole Dry Rub

2010-07-26T23:27:00.003-05:00

1 Tbs chili powder or ground ancho chile
1 Tbs mild curry powder
2 tsp cocoa powder (natural, not Dutch processed)
1 tsp adobo powder
1 tsp cumin
1 tsp smoked paprika

Combine all in a bowl and rub generously on chicken, beef or pork before grilling.

Note: Adobo powder is available in most Latin markets and many mainstream grocery stores. Be sure to get the regular Adobo powder and not the spicy version. Goya is a commonly available and reliable brand.

Cherry Clafouti

2010-07-25T21:52:00.003-05:00

3 1/2 cups pitted sweet Bing cherries
1 cup milk, lukewarm
3 large eggs, room temperature
2 Tbs unsalted butter, melted
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup all-purpose flour
1/2 cup sugar
3/4 tsp salt
1/4 cup toasted sliced almonds for garnish (optional)

Preheat oven to 450°F. Place rack on middle lower position. Lightly grease a 9" cake pan and set aside.

In a blender, combine all wet ingredients and pulse to combine. Add dry ingredients and blend until smooth and frothy. The batter will be very thin.

Pour cherries in the prepared pan, spreading evenly. There should be enough cherries to completely cover the bottom of the pan, one layer thick plus a few on a second layer.

Pour the batter over the cherries and bake in 450°F oven for 20 minutes. Then lower the heat to 350°F and bake 20 minutes more, or until the top of the clafouti is golden brown and a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes. Sprinkle toasted sliced almonds on top (optional) before cutting and serving.

Balsamic Candied Ribs

2010-07-23T09:47:00.004-05:00

Ribs:
8 large garlic cloves, minced
2 Tbs finely chopped fresh rosemary
2 Tbs packed dark brown sugar
2 Tbs balsamic vinegar
1 tsp cayenne pepper
1 tsp chipotle pepper
2 racks baby back pork ribs
1/2 cup water

Glaze:
3 cups hot water
1 1/2 cups balsamic vinegar
3/4 cup packed dark brown sugar
2 -3 large cloves of garlic, minced
1/2 tsp cayenne pepper
1/2 tsp chipotle pepper

Prepare racks of ribs by removing the silverskin/membrane from the back of the ribs. This not only makes them more tender and easier to eat, but allows the rub to penetrate the meat from both sides.

In a small bowl, combine minced garlic, rosemary, brown sugar, balsamic vinegar, cayenne pepper, and chipotle pepper. Combine well and rub on all sides of the rib racks. Place the racks in a pan large enough to accommodate them and cover tightly with plastic wrap. Allow the ribs to marinate in the refrigerator for at least 8 hours, but overnight to 24 hours is best.

Preheat oven to 350° F. Place ribs in a roasting pan, add 1/2 cup of water and cover tightly with aluminum foil. Bake for 3 hours. Remove ribs from the pan and transfer to a platter. Pour off excess fat and deglaze the pan with 1/2 cup of hot water, stirring to dissolve as much caramelized goodness from the bottom of the pan as possible.

While the ribs are cooking, prepare the glaze by combining hot water, balsamic vinegar, brown sugar, minced garlic, cayenne pepper and chipotle pepper in a medium saucepan. Bring to a boil and stir to dissolve the sugar. Reduce the glaze by 2/3, or until there is about 1 1/2 cups of liquid in the pan. Set aside.

When ribs are done, pour the deglazing liquid into the glaze saucepan and return to a boil. Reduce until there is about 1 1/2 cups remaining.

Prepare the grill for direct-heat cooking over medium hot coals or medium heat for gas. Brush glaze onto both sides of the ribs liberally and re-heat on the grill, turning and glazing frequently, until the ribs are hot and the glaze forms a nice crust (about 10 minutes). Be careful not to burn the ribs, moving them away from any flare-ups.

Serve with leftover glaze.

Fish Tacos

2010-07-22T13:10:00.003-05:00

1/2 red onion, sliced very thinly
1 1/2 cups red wine vinegar
1/4 cup olive oil or vegetable oil
1 1/2 tsp ancho chile powder
1 1/2 tsp dried oregano
3/4 tsp ground cumin
1 jalapeño pepper, seeded, de-veined and minced
1/4 cup lightly packed fresh cilantro leaves, chopped plus more for garnish
1 pound flaky white fish fillets (tilapia, mahi-mahi, cod or similar)
salt
fresh corn tortillas
Mexican crema fresca
Fresh tomato salsa or pico de gallo
2 avocados, peeled, pitted and slice
2 limes, cut into wedges

Place the onion in a non-reactive bowl and cover with the red wine vinegar. Cover and allow the onions to marinate in the refrigerator for at least 2 hours.

In a flat baking dish large enough to accommodate the fish fillets, combine the oil, ancho chile powder, oregano, cumin, cilantro and jalapeño. Lay the fish fillets in the marinade and turn to coat. Let it marinate for 20 minutes, turning once.

Heat a non-stick sauté pan over medium-high heat. Place the fish in the pan in a single layer, pouring in any additional marinade. Season the fish with salt. Cook the fish for 4 minutes on the first side without disturbing it, then turn the fillets over and cook an additional two minutes. Remove the fish from the pan and place on a serving dish, breaking it up slightly into large chunks as you do so.

Garnish with chopped cilantro and lime wedges and serve with warm corn tortillas, fresh salsa or pico de gallo, avocado slices, pickled onions and crema fresca.

Caesar Salad Dressing

2010-07-04T22:54:00.003-05:00

1 clove garlic, minced
4 anchovy fillets (or 4 tsp of anchovy paste)
1 egg
1 Tbs Dijon mustard
Juice of 1 large or two small lemons
Dash Worcestershire Sauce
1/4 cup freshly grated Parmesan
Pinch salt
Fresh cracked black pepper
1/2 cup extra virgin olive oil

Combine all ingredients but the olive oil in a blender and blend until smooth. With the blender running, slowly drizzle the olive oil and blend to emulsify. Stir in the cheese, add salt and pepper and taste. Adjust to taste by adding additional lemon or oil, S&P. Refrigerate until use and use within 3 days. Store tightly covered in the refrigerator.

Mustard Barbecue Sauce

2010-06-28T00:22:00.003-05:00

1/2 cup Dijon mustard
3 Tbs honey
1 Tbs light brown sugar
3 Tbs cider vinegar
1 tsp soy sauce
Tabasco sauce (to taste)
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Whisk all ingredients together, cover and refrigerate overnight (or at least 4 hours). The sauce gets better the longer it has for the flavors to meld. Bring to room temperature before using.

Note: This sauce is particularly good with grilled seafood.

Dark Chocolate Mousse

2010-06-21T12:29:00.003-05:00

4 large eggs, yolks and whites separated
1/2 cup granulated sugar
1 oz. Kahlua or other coffee liquor
1 tsp pure vanilla extract
8 oz. good quality dark chocolate, chopped
1 1/2 cups heavy whipping cream
1/4 tsp cream of tartar

In a double boiler, melt the chocolate over barely simmering water until it is smooth. Remove from the heat and set aside, but don't let it cool too much or it will not mix well.

In a large bowl, beat egg yolks, sugar, Kahlua and vanilla extract until the mixture is homogeneous, the sugar crystals have dissolved and the egg yolks have thickened. Set aside.

In another bowl, beat heavy whipping cream until stiff peaks form. Set aside.

In another bowl, beat egg whites with cream of tartar until stiff peaks form, but whites are not dry.

With a rubber spatula, pour part of the melted chocolate into the egg yolk mixture and stir rapidly to temper the eggs. Add the remaining chocolate and blend well.

Fold in 1/3 of the whipped cream to lighten the mix, then gently fold in the remaining whipped cream in two increments, until most white streaks have disappeared.

Fold in the beaten egg whites, 1/3 at a time, until most white streaks have disappeared. Spoon or pipe into serving dishes and refrigerate until served.

Note: If you prefer, you can substitute 1/2 tsp of instant espresso powder for the ounce of Kahlua. You could also substitute other liquors (Amaretto is very nice) for subtle flavor differences.

Almost Fletcher's Corny Dogs

2010-05-20T13:38:00.003-05:00

Fletcher's Corny Dogs are the quintessential Texas State Fair delight. No trip to the fair is complete without a stop (or two, or three) to the Fletcher's stand located by the boots of Big Tex. The recipe is a closely-guarded secret, but this recipe is awfully good and will suffice for the 49 weeks of a year that you cannot get a Fletcher's.

1 cup yellow cornmeal (not stone-ground)
1 cup all-purpose flour
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
pinch cayenne pepper
2 eggs, lightly beaten
1/2 - 1 cup milk

8 hot dogs (1 lb package) (kosher beef, or your favorite beef/pork combo)
8 Popsicle sticks or 1/4" thick wooden skewers
peanut oil for frying

A deep fat fryer is best for cooking corny dogs, but a good cast iron dutch oven or deep cast iron skillet will work just fine.

Fill fryer to the manufacturer's max fill line with peanut oil, or pour 3" of oil in a cast iron dutch oven or skillet. Insert a reliable deep frying thermometer and slowly bring the oil to a temperature of 365°F.

While oil is heating, skewer hot dogs with the Popsicle sticks or skewers, leaving 3 finger's length exposed for a good grip. Set aside.

Combine all dry ingredients in a small bowl deep enough to fit the skewered hot dogs. Add beaten eggs and mix well. Add 1/2 cup of milk, then add more as necessary (up to 1 cup) to make a batter that is slightly thicker than pancake batter. Mix with a whisk until just combined, but do not over beat or your corny dog will be chewy and gummy.

When peanut oil is to temperature, dredge skewered hot dogs in the batter and let the excess drip off, then gently place in the hot oil. (If using a deep fat fryer, insert the hot dog vertically and hold it a moment or two to let the batter "set" before laying it down in the fat.) Cook for 6 to 7 minutes, turning it a couple of times to cook both sides evenly. Cook until the corny dog is an even deep, golden brown color.

Remove from the fat and drain on a rack over paper towels. Serve hot with yellow American mustard.

Note: Use a firm, meaty hot dog and not the cheaper cereal-filled mystery wieners. Mushy hot dogs do not make for good corny dogs. Cook only 2 - 3 corny dogs at a time to keep the oil temperature consistent.

Shredded Pork Tamales, Versión Dos

2010-05-14T22:04:00.005-05:00

7 lbs pork shoulder on bone
2 large onions
4 large carrots
4 stalks celery
1 bunch fresh flat-leaf parsley
6 large cloves garlic
15 – 20 whole black peppercorns

Filling:
2-1/2 lbs cooked pork shoulder
4 dried Ancho chile pods, toasted
2 dried Guajillo chile pods, toasted
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp ground cloves
2 Tbs lard, melted
1 large onion, diced
1 tsp kosher salt
2 - 4 cloves garlic, minced
1 -2 cups pork broth, hot

Masa:
1 package corn husks
1-1/2 cups lard, divided
6 cups Masa Harina de Maiz (corn masa)
1 Tbs kosher salt
5-1/2 - 6 cups pork broth

Pork Preparation:
Cut onions into quarters and separate sections. Cut carrots and celery stalks into 3-inch lengths. Place all in the bottom of a very large stock pan and add smashed garlic cloves and the parsley, including stalks. Place pork shoulder on top of vegetables, fatty side up, and cover with water until submerged by 1 inch of water. Add peppercorns, cover and bring to a boil. Reduce heat and simmer for 7 – 8 hours, until pork is extremely tender and falls apart. (Should yield about 3-1/2 lbs of very lean meat. Freeze the extra meat for other purposes at a later time.)

Carefully remove pork and vegetables from pot, reserving all fluid. Discard vegetables. Allow the pork to sit until cool enough to handle and pull the meat from all fat and bones, shredding the meat as you do so. Refrigerate until needed.

Strain pot liquid through several layers of cheesecloth and colander, reserving fluid. Cool and skim excess fat from the broth. Discard fat and refrigerate pork broth until needed.

Filling:
Toast chilies in a cast-iron pan, tossing or stirring until the aromas of the chilies fill the air. Remove from the heat and cool. When cool, break off the stem ends and discard stems and seeds. Roughly break the chile pods into a blender jar, and add 1 cup of hot pork broth. Cover, and let the chilies soak for 20 minutes. When softened, add oregano, cumin and cloves and blend until smooth. (Add a bit more pork broth if needed.)

While chilies are soaking, in a large, deep sauce pan or skillet, sauté diced onion with minced garlic in lard or oil until soft and translucent. Add prepared pork, chile mixture and salt, cover and simmer for 15 minutes, stirring occasionally. You may add a bit more broth if needed to keep the meat moist, but not wet.

Masa:
Soak corn husks in hot water overnight to soften. Drain well, removing excess silk. Melt 1/2 cup of lard in a small pan and set aside. In large bowl, beat lard until very light and fluffy. Combine masa and salt. Alternately add masa mixture and pork broth to whipped lard, mixing well after each addition until consistency is that of very thick cake batter or very soft wet cookie dough. Slowly beat in 1/2 cup of melted lard and combine well.

Assembly:
Using a spatula, spread a generous golf-ball size portion (2 - 3 Tbs) of masa down the center of the wide end of each husk. (Use a #30 or #24 ice cream scoop.) Place 1 to 1-1/2 Tbs of pork filling down center of masa. Roll the husk over the filling, allowing plain part of husk to wrap around tamale. Fold bottom (narrow) end up to hold the tamale together and place upright in a steamer basket, folded end down. Continue until all masa and filling is used.

Cooking:
Place tamales upright in steamer rack, using extra husks to fill in spaces and keep tamales upright. Do not pack too tightly. Cover the tops of the tamales with extra husks to protect against dripping water. Place steamer rack above gently boiling water, cover and steam for 2-1/2 to 3 hours, until tamales are firm and fall cleanly away from the husk. Watch water so pot doesn’t boil dry and maintain the water level so that it does not boil up to the bottom of the steamer rack.

Notes:
Any excess pork freezes very well for later use in Chile Rellenos, Cuban sandwiches, or any other recipe calling for pulled pork. The pork broth is excellent for cooking beans as well, and you'll have plenty extra. The amounts of seasoning in the tamale filling are not cast in stone, so feel free to adjust to your tastes.

Chimichurri Sauce

2010-05-12T18:10:00.005-05:00

1/2 tsp red pepper flakes
2 Tbs chopped fresh oregano
1 tsp kosher salt
1/4 tsp freshly ground black pepper
juice of 1 lemon
1/2 white onion, finely chopped
1/2 cup lightly packed cilantro leaves
1/2 cup lightly packed flat-leaf parsley
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar

In the bowl of a food processor fitted with the blade, combine all ingredients and pulse to finely chop, but do not puree or emulsify. Adjust salt and pepper to taste.

Note: Chimichurri is the definitive Argentinian sauce, of which there are innumerable variations and recipes. You can substitute all or part of the cilantro with more fresh flat-leaf parsley if you do not care for the flavor of cilantro. You can add or reduce the amount of red pepper flakes according to how spicy you want to make your chimichurri.

Sour Cream Coffee Cake

2010-05-09T17:17:00.003-05:00

Topping:
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 Tbs ground cinnamon
1/2 tsp salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all-purpose flour

Cake:
2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 1/2 tsp pure vanilla extract

Topping: In a large bowl, combine brown sugar, sugar, and salt and whisk to blend. Stir in melted butter and toss with a fork until mixture becomes moist and clumpy. Set aside.

Cake: Preheat oven to 350°F. Spray a 9' x 13" baking dish with nonstick spray and set aside.

In the bowl of an electric mixer, beat butter until smooth, then add sugar and cream the mixture until it becomes light and fluffy in texture. Mix in eggs, one at a time, beating well after each addition. Add sour cream and vanilla, and beat until just combined.

On low speed, add flour in three installments, beating until just incorporated after each addition.

Pour batter into prepared baking dish and spread evenly with a spatula. Squeeze small handfuls of the topping mixture together to form clumps, then gently break and sprinkle the clumps over the entire surface of of the cake, covering it completely. The topping will seem rather thick.

Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean and the topping is a deep golden brown and slightly crisp. Cool cake in the pan for at least 30 minutes.

Notes: Can be made 1 day ahead. Let the cooked cake cool completely and cover tightly with foil. Let stand at room temperature. You can reheat the cake before serving if you wish.

I baked the cake in a convection oven with the temperature set at 325°F and checked it at 50 minutes. By 55 minutes it was perfectly done.

Jam Lamingtons

2010-04-03T10:11:00.009-05:00

Cake:
2 cups (260 grams) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick or 113 grams) unsalted butter at room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs at room temperature
1 1/2 tsp pure vanilla extract
1/2 cup (120 ml) whole milk

Filling:
1/2 cup seedless raspberry jam, room temperature

Chocolate Frosting:
1 lb (4 cups,454 grams) confectioners' sugar, sifted
1/3 cup (30 grams) Dutch-processed cocoa powder
3 Tbs (42 grams) unsalted butter
1/2 cup (120 ml) whole milk

Coating:
2 cups (about 6 ounces by weight) finely ground unsweetened dessicated coconut

Preheat oven to 350° F (180° C). Grease and flour an 8-inch square cake pan. Set aside.

Sift together the flour, baking powder and salt and set aside. In a small cup, combine the two eggs and vanilla extract and set aside.

In the bowl of an electric mixer with a paddle attachment, beat the butter until soft. Add the sugar and beat until light and fluffy (about 3 minutes). Add eggs/vanilla mixture, one egg at a time, beating well after each egg and adding the second egg only after the first is fully incorporated.

Turn the mixer down to the lowest speed and add 1/3 of the flour mixture, followed by 1/2 of the milk. Continue with 1/3 more of the flour, the remainder of the milk, then the final 1/3 of the flour, mixing well with each addition before adding the next.

Spread the batter into the prepared pan and smooth the top, making sure the batter is evenly distributed throughout the pan. Bake for 25 - 30 minutes , or until a toothpick inserted in the center of the cake comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and allow it to completely on the rack. Once the cake is cool, wrap it tightly in plastic wrap and place the cake in the freezer. Freezing the cake before slicing it helps to prevent crumbing.

When the cake is frozen, cut it into 16, 2" x 2" squares with a serrated knife. Cut each square in half horizontally, taking care to keep the mated halves together.

In a small bowl, stir the jam until it is spreadable and lump-free. Spread a very thin layer of jam between the two layers and sandwich them back together. When all the cakes have been jammed, place them on a plate and cover tightly with plastic wrap, then return them to the refrigerator to allow the jam to set slightly and soak into the cakes.

While the cakes are setting, prepare the frosting and coating.

For the frosting, in a heatproof bowl, sift together the confectioners' sugar and cocoa. Add the milk and butter and place the bowl over a pan of simmering water. Stir the mixture until it becomes smooth and pourable.

Place the finely ground coconut in a pie plate or cake pan for dipping the cakes. Set a baker's rack over a cookie sheet to catch any drips. (Pulse the dessicated coconut in the food processor fitted with the blade attachment to grind the coconut to a fine consistency.)

When the frosting is ready, remove the cakes from the refrigerator. Using two forks, dip each cake in the frosting (or pour the frosting over the cakes with a spoon or ladle) taking care to coat all sides. Let the excess drip away, then immediately roll the cake in the coconut, covering all sides. Set the coated cake on the baker's rack to dry and set. Continue until all cakes are completed.

Lamingtons are best made the day ahead so the coating has a chance to set fully.

Cook's Note: Having been on a recent trip to Australia, where Lamingtons are somewhat of a national treasure, I decided to host an Australian themed Easter dinner and made the Lamingtons in egg-shaped muffin tins. One recipe yielded 9 eggs (4 oz capacity tin). Fill each muffin cup 3/4 full and smooth the top. Bake at 350° F for 15 - 18 minutes, testing with a toothpick at 15 minutes to see if they're done. Once the cakes were cooled, I trimmed off the edge where the cake expanded beyond the form, and took a very thin slice off the bottom of the cake so the egg would sit flat on the plate.

If baking in a convection oven, adjust temperature to 325° F.

Dessicated coconut is very dry, unsweetened coconut. If you cannot find dessicated coconut, you can substitute regular coconut by spreading it out on a baking sheet and drying it out in a 180° F - 200° F oven for 10 - 30 minutes, shaking once in a while to ensure even drying. Take care not to toast it. Unsweetened is best, but sweetened may also be used.

Raspberry jam is the most common flavor I found while in Australia, but any good quality jam could be used, or it could be omitted entirely for a regular Lamington. Just skip slicing the individual cakes in half.

You may have a little frosting and coconut left over. For some quick coconut candies, just stir some chocolate into the coconut until it binds together and heap into bite sized mounds on a plate or pan. Place in the refrigerator to set.

Sopa Picante del Tomate (Spicy Tomato Soup)

2010-01-28T21:00:00.003-06:00

1 1/2 Tbs whole cumin seeds
3 - 4 Tbs olive oil
2 large onions, chopped (about 4 cups)
6 large garlic cloves, peeled and minced
2 tsp achiote paste
1/4 tsp ground allspice
2, 28-ounce cans of tomatoes with basil (diced, crushed or whole) with juice
1 quart low-sodium chicken stock or broth
1, 4-inch Guajillo chile, stemmed, seeded and coarsely chopped
Kosher Salt
Fresh Ground Black Pepper
Sour Cream

In a 4-qt or larger saucepan, toast cumin seeds over medium heat until the aromas begin to release and the seeds start to turn brown and pop. Remove and allow to cool, then grind to a fine powder in a spice mill. Set aside.

In the same saucepan over medium heat, sauté the onions in the olive oil until soft and translucent, stirring occasionally. Add the garlic, achiote paste and allspice and cook one minute more, stirring to dissolve the achiote paste.

Add the chicken stock and stir well to completely dissolve any remaining clumps of achiote paste. Add allspice, tomatoes and Guajillo chile. If using whole tomatoes, crush them between your fingers as you are adding them to the pot to break them up. Stir well and bring to a hard simmer over medium heat. Reduce heat to low, cover and simmer for 20 minutes.

Stir in 1 1/2 tsp of ground toasted cumin. Process soup in batches in a blender or food processor until smooth, or use an immersion stick blender to make a thick and smooth soup. Adjust seasoning with salt and pepper and ladle into bowls. Top with a dollop of sour cream and a light sprinkle of more ground toasted cumin if desired.

Note: Guajillo chiles can be found in most Latin markets and many major supermarket chains. If you cannot find them locally, you can order them online from Pendery's or Penzey's.

This soup is spicy with a nice back heat without being overly hot for most palates. You can increase the heat level if desired by adding more stemmed, seeded and chopped Guajillo chile.

Recado Rojo (Achiote Paste)

2010-01-28T20:29:00.004-06:00

1 1/2 Tbs annato seeds OR 1 Tbs ground annato (achiote)
2 tsp dried Mexican oregano
1 1/2 tsp whole coriander seeds
1 1/2 tsp whole black peppercorns
1 tsp coarse or kosher salt
1/2 tsp whole cumin seeds, toasted
1/2 tsp granulated garlic
3 whole cloves
1 - 2 Tbs sour orange (Seville) juice or white wine vinegar

In a small pan over medium heat, toast the cumin seeds until the aromas release and the seeds start to brown and pop. Remove from the heat and allow to cool.

In a spice grinder/coffee grinder, combine the annato seeds, oregano, peppercorns, salt, toasted cumin seeds, granulated garlic and cloves. Pulse until all the spices are completely powdered and no large particles remain. This can take a little while as the annato seeds are quite hard.

Pour the powdered mix into a small bowl and add 1 to 2 Tablespoons of white wine vinegar or sour orange juice just until the spices are thoroughly moistened and hold together in a dry but pliable paste. Yields about 1/4 cup.

Note: There are as many different recipes for Recado Rojo as there are cooks. It is known as Achiote Paste, Recado Rojo or simply Recado depending on what part of the world one is in, but it is a common ingredient in both Mexican and Caribbean cuisine.

Seville oranges are highly seasonal and difficult to find at times. If you have access to a Latin market, look for naranja agria in the produce section, or there will sometimes be bottled naranja agria juice on the shelves. Goya is one brand. While sour orange juice gives you the most authentic flavor, regular white wine vinegar is an adequate substitute.

The Latin market is also a reliable source for annato seeds or ground annato, also called achiote. If you are unable to find it locally, on-line spice sources such as Pendery's or Penzey's carry them.

Most Latin markets carry boxes of pre-made Achiote Paste which is fine for general use, but it's generally more bland than homemade, so it's best to make it freshly whenever possible.

Cherry Chocolate Chip Biscotti

2009-12-30T22:17:00.003-06:00

2 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1/2 tsp almond extract
1/2 tsp vanilla extract
1 cup dried sour (Montmorency) cherries
3/4 cup semi-sweet chocolate chips

egg wash (1 egg beaten with 1 tsp of water)

Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat, or butter the sheet and line it with parchment paper.

Sift together the flour, baking powder and salt and set aside. In the bowl of your mixer with a paddle attachment, cream the butter and sugar together until light in color. In a small bowl, combine eggs with the almond and vanilla extracts. Add half the egg mixture, beating until fully incorporated before adding the rest.

On low speed, mix in the flour mixture until a sticky dough forms. On lowest speed, mix in the cherries, then the chocolate chips.

Turn the dough out onto a well-floured counter and knead briefly with floured hands. Divide the dough in half, and form each half into a log about 13 inches long by 2 inches wide, flattening slightly.

Brush with egg wash and bake in preheated oven for 35 minutes, or until the loaves are golden and just beginning to crack on top.

Lower the oven temperature to 325°F. Cool the loaves on the baking sheet for 10 minutes, then cut on the diagonal into slices. (Mine were about 5/8 inch thick. 1/2 inch looked too thin, and 3/4 looked too chunky.)

Place the slices back on the cookie sheet standing up (just like they were just sliced) and space them about 1/2 inch apart. Bake until crisp and golden brown, about 20 - 25 minutes. Transfer them to a wire rack and cool completely before storing in an airtight container or bag.

Cook's Note: An electric knife makes slicing the loaves easier with less crumbling.

Mocha Cappuccino Pecan Biscotti

2009-12-30T22:04:00.006-06:00

2 cups unbleached all-purpose flour
2 Tbs Dutch process cocoa powder (Droste, Valrhona or similar)
1 1/2 tsp instant espresso powder
1 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 Tbs Kahlua coffee liqueur
1 tsp vanilla extract
1 cup Guittard cappuccino chips
3/4 cup whole, lightly toasted pecans halves

egg wash (1 egg beaten with 1 tsp of water)

Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat, or butter the sheet and line it with parchment paper.

Sift together the flour, cocoa powder, instant espresso powder, baking powder and salt and set aside. In the bowl of your mixer with a paddle attachment, cream the butter and sugar together until light in color. In a small bowl, combine eggs, Kahlua and vanilla. Add half of the egg mixture, beating until fully incorporated before adding the rest.

On low speed, mix in the flour mixture until a sticky dough forms. On lowest speed, mix in cappuccino chips, then the pecans just until the nuts are evenly distributed.

Turn the dough out onto a well-floured counter and knead briefly with floured hands. Divide the dough in half, and form each half into a log about 13 inches long by 2 inches wide, flattening slightly.

Brush with egg wash and bake in preheated oven for 35 minutes, or until the loaves are golden and just beginning to crack on top.

Lower the oven temperature to 325°F. Cool the loaves on the baking sheet for 10 minutes, then cut on the diagonal into slices. (Mine were about 5/8 inch thick. 1/2 inch looked too thin, and 3/4 looked too chunky.)

Place the slices back on the cookie sheet standing up (just like they were just sliced) and space them about 1/2 inch apart. Bake until crisp and golden brown, about 20 - 25 minutes. Transfer them to a wire rack and cool completely before storing in an airtight container or bag.

Cook's Note: An electric knife makes slicing the loaves easier with less crumbling.

Sweet Potato Rolls

2009-11-27T14:18:00.005-06:00

1/4 cup warm water (105°F - 115°F)
1 package active dry yeast
1 cup milk
1/2 cup sugar
1 1/2 tsp salt
1/4 tsp cinnamon
5 Tbs unsalted butter
2 cups cooked and puréed sweet potatoes
1 tsp lemon juice
1 egg, slightly beaten
6 to 7 cups all-purpose flour, sifted
1/4 cup melted butter

Combine warm water and yeast in a small cup, stir to dissolve and set aside to proof. In a saucepan, scald milk; add sugar, salt, cinnamon, and butter. Stir until butter is melted.

Place sweet potato purée in a stand mixer with the paddle attachment. Pour milk mixture over the mashed potatoes in a large mixing bowl. Add lemon juice to the mixture then beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in 2 cups of flour and beat at medium speed for about 3 minutes. Switch to the dough hook and add enough flour in increments to make a stiff dough. The dough will be sticky, and should be smooth and elastic.

Turn onto a floured surface and knead into a smooth ball. Place dough in a buttered bowl, turn dough to butter top; cover and let rise in a warm, draft free place until doubled. Punch down and knead once more. Divide dough into 24 equal sized pieces, then shape into rolls. Place rolls on a buttered half-sheet cookie pan, cover and let rise until doubled.

Preheat oven to 400°F. Brush the tops of the rolls with melted butter and bake rolls for approximately 20 minutes until tops are a light golden brown. Brush rolls again with melted butter when they are fresh and hot from the oven.

Makes 2 dozen rolls.

Notes: The dough could easily be made into cloverleaf rolls by dividing it into 72 equal sized pieces and placing three of the balls in a buttered muffin tin for the second rise. Yields 2 dozen cloverleaf rolls.

The sweet potato flavor is subtle, but present. The color is spectacular and the rolls were a definite hit at our Thanksgiving dinner. When served with Pecan Praline Compound Butter, it's heaven in a bite!

Pumpkin Spice Cake

2009-11-22T14:56:00.003-06:00

1/2 cup unsalted butter
1 cup sugar
1 egg
1 cup raisins
1 cup chopped pecans
2 1/4 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp fresh ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves (optional)
1 can pumpkin pie filling, 30 ounce size (about 18 ounces by volume)
confectioners' sugar for dusting, or glaze or frosting

Preheat oven to 350°F.

Generously grease and flour a 9-inch 2-piece tube cake pan or Bundt pan.

Cream butter and sugar until light. Beat in egg then add raisins and pecans. Sift together the flour, salt, soda, and spices. Heat pumpkin pie filling until warm. Add sifted dry ingredients alternately with the pumpkin pie filling.

Spoon batter into pan and bake at 350°F for 50 to 60 minutes, or until a skewer or cake tester inserted near center comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving or glaze or frost the cake, if desired.

Moroccan Spice Blend

2009-10-26T21:57:00.005-05:00

1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp ground cinnamon (or about 1/4 - 1/3 of a stick of cinnamon)
1/2 tsp whole coriander
1/2 tsp whole allspice
1/2 tsp cayenne pepper
1/4 tsp whole cloves

Combine all and grind in spice grinder until powdered; store in an airtight container.

Brie en Croute

2009-10-26T21:50:00.002-05:00

1 sheet puff pastry
1 8-oz wheel Brie cheese
½ - ¾ cup good-quality apricot preserves
½ cup sliced almonds, toasted
1 Tbs unsalted butter - melted

Thaw puff pastry according to package instructions. While the puff is thawing, pre-heat oven to 375° F. Lightly toast the sliced almonds in a shallow tray in the oven; remove to cool. Continue to keep the oven heated at 375 degrees once the almonds are removed.

When puff has thawed, lightly flour the counter and roll out the puff pastry sheet to approximately 10” square, dusting the surface of the puff with flour as necessary to keep it from sticking to the rolling pin. If the puff is too warm to work with, return it to the refrigerator for a few minutes to firm up.

In the center of the puff, spread the apricot preserves in a circle roughly the same size as the wheel of Brie, and about ½-inch thick. Lay the wheel of Brie on top, then fold over the opposing corners of the puff pastry to overlap in the center of the cheese. Brush the edges of the pastry with melted butter where they meet and press together to seal the pastry. Repeat with the other opposing corners, making certain to completely encase the cheese and sealing all edges well. Tuck in any loose pastry and gently invert the package so the seams of the pastry are on the bottom. Place on an ungreased cookie sheet.

Bake at 375° F for 20 – 25 minutes until the pastry has puffed and turned a light golden brown. Remove from the oven and allow it to rest for 5 minutes. Spread the toasted almonds on the serving plate and place the brie on top. Serve with slices of a good French bread.

Note: Other preserves can be used in lieu of apricot. Try fig preserves for a delicious variation.

Greek Tzatziki Sauce

2009-10-26T18:11:00.004-05:00

2 cups Greek-style yogurt
2 - 3 cloves garlic, finely chopped
1/2 - 3/4 cup grated cucumber
1 Tbs extra virgin olive oil
2 - 3 tsp freshly squeezed lemon juice
1 - 2 Tbs finely chopped fresh dill

Combine all ingredients in a food processor or blender and pulse until combined. Store tightly covered in the refrigerator for 2 hours for flavors to meld. Serve chilled.

Notes: If you prefer, you can omit the dill or substitute an equal amount of fresh mint. Tzatziki is delicious served with Gyros or Kefta, or used as a dip for raw vegetables.

If you are not able to find Greek style yogurt in your market, you can drain regular plain yogurt by placing a coffee filter in a strainer over a bowl, and letting your yogurt drain in the refrigerator for a couple of hours to remove excess whey.

Moroccan Kefta

2009-10-26T17:39:00.006-05:00

2 pounds lamb, very finely ground
2 onions, grated
3 Tbs chopped flat-leaf parsley
3 Tbs chopped cilantro
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground ginger
1/4 tsp cinnamon
Salt and pepper
1/4 tsp ground chile or cayenne pepper (optional)
4 Tbs extra virgin olive oil
juice of 1 lemon

Mix the lamb with the onions, parsley, cilantro, cumin, coriander, ginger cinnamon, salt and pepper in a large bowl and knead vigorously until very smooth and pasty. With wet hands, divide the meat into 32 equal portions (about the size of an egg). Press them firmly around flat bladed skewers, two on each skewer, and flatten slightly into thin sausage shapes. Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly.

In a small bowl, combine 4 Tbs olive oil and the juice of one lemon. Whisk to combine and drizzle over the cooked Kefta.

Serve at once with bread.

Notes: For a minty variation, mix the meat and onion with 3 Tbs chopped cilantro, 3 Tbs chopped mint, 2 tsp ground cumin, salt, and pepper.

The Kefta is also delicious when served with a good Tzatziki Sauce, even though Tzatziki is a Greek sauce, the ingredients and flavors meld well with Moroccan cuisine.

I found kneading the lamb to be a bit tedious, so I pulsed half of the lamb mixture in the food processor fitted with the blade until it was pasty, then combined it with the remainder of the mix and kneaded it in very well. The texture turned out perfectly.

If you do not have flat bladed skewers, you can use bamboo stir sticks. Just be sure to soak the stir sticks overnight in water so they don't burn on the grill.

Chimichurri Sauce

2009-10-26T17:22:00.003-05:00

3/4 cup olive oil
3 Tbs Sherry wine vinegar or red wine vinegar
3 Tbs fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/2 tsp dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint

In a blender, combine olive oil, vinegar, lemon juice, garlic, shallots, salt, pepper and crushed red pepper. Puree until well blended. Add 1/4 each of the parsley, cilantro and mint and puree until incorporated. Add remaining herbs in 3 more batches, blending well after each addition. Store tightly covered in the refrigerator for up to one week.

Note: for a spicier Chimichurri, increase the amount of the crushed red pepper, but be aware the heat level increases as the Chimichurri ages in the refrigerator.

Argentinian Beef Rub

2009-10-26T17:12:00.006-05:00

4 Tbs dark brown sugar
2 Tbs sweet smoked paprika
2 Tbs coarse kosher salt
1 Tbs ground chipotle chile powder
2 tsp ground black pepper

Combine all in a bowl and rub generously on both sides of the beef. Wrap tightly in plastic wrap or seal in a zip-top bag and refrigerate for 4 hours to overnight. Grill, broil or roast beef as desired.

Note: Slightly sweet, smoky and spicy, this rub is wonderful. I used it on flank steak but I can see where it would be equally delicious on pork or chicken. Served with a Chimichurri Sauce, it is a nice Argentinian-inspired meal.

Dijon Remoulade

2009-10-15T16:57:00.003-05:00

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery leaves
2 Tbs minced garlic
2 Tbs prepared horseradish
6 Tbs Dijon mustard
3 Tbs ketchup
3 Tbs chopped parsley leaves
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp freshly ground black pepper.

Add all the ingredients except the oil to a blender and blend until smooth. With the blender running slowly add the vegetable oil to form an emulsion. Store in the refrigerator and serve with fried or cold seafood.

Note: This is a recipe by SFScott based upon a recipe by Emeril Lagasse. The original called for equal parts of creole and classic yellow mustards. You can vary the flavor of the remoulade by utilizing different mustards.

Oysters Bienville

2009-10-15T16:40:00.006-05:00

1/2 lb sliced bacon, diced
1 cup diced yellow onions
1 tsp salt
1/2 tsp cayenne pepper
2 tsp minced garlic
1/4 cup unsalted butter
1 cup all-purpose flour
2 cups milk
1/2 cup dry white wine
1/4 lb white button mushrooms, wiped clean,stems trimmed,and chopped (about 2 cups)
1 lb medium raw shrimp, peeled, de-veined, and chopped
3 Tbs fresh lemon juice
1/2 cup chopped scallions (green part only)
3 Tbs chopped fresh parsley leaves
4 large egg yolks, lightly beaten
36 medium oysters, shucked and drained,reserve the deeper bottom shells
rock salt (optional)

In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes. Add the onions, salt, and cayenne and cook, stirring, for 2 minutes.

Add the garlic and butter, and cook, stirring, for 2 minutes until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 more minutes. Add the milk and wine and stir to blend.

Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is very thick, about 12 minutes.

Add the lemon juice, green onions, and parsley and stir to mix well.

Remove from the heat, add the beaten egg yolks, and blend well. Let cool to room temperature.

Preheat the oven to 400° F.

Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet. Put an oyster in each shell and top it with about 2 heaping Tbs of the sauce. (Or, the oysters can be put in a shallow pan without the shells and rock salt and topped with the sauce to bake.)

Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes. Serve hot.

Note: Use equal parts of bacon and pancetta instead of all bacon. The Bienville is also good over scallops in a small ramekin, and would probably be delicious over just about any seafood. This recipe was adjusted by SFScott and based upon a recipe by Emeril Lagasse. I didn't think I liked cooked oysters until I had my first bite of these.

Candied Jalapeño Peppers

2009-08-29T20:22:00.002-05:00

4 lbs fresh jalapeño peppers sliced
2 lbs onion, diced into bite-sized chunks
1/2 cup white vinegar
1/2 cup water
6 to 8 cups sugar
2 Tbs turmeric
2 tsp celery seed (optional)
1 Tbs garlic powder
1 tsp ginger

Slice Jalapeños into thin slices and dice the onions. ( I strongly suggest wearing rubber gloves while handling the jalapeños and DO NOT TOUCH YOUR FACE!)

Place jalapeños in a large, non-reactive pan with water and vinegar. Bring the pan to a boil then cover and reduce heat to low. Simmer until tender (about 10 minutes.) Remove the lid from the pan carefully and do not breathe the fumes. Pour off the water and vinegar.

Add the sugar and spices, bring to soft ball stage (234°F - 236°F) temperature to completely dissolve the sugar.

Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on loosely.

Tighten the rings once the jars are completely cooled and store in the pantry. Refrigerate after opening.

Note: These candied peppers are an excellent addition to deviled eggs, honey mustard, and a sweet surprise element in salsa.

Potsticker Dipping Sauce

2009-04-23T23:26:00.003-05:00

1/4 cup soy sauce (low-sodium if desired)
4 tsp brown sugar (more or less to taste)
1 Tbs rice wine vinegar
1 Tbs water
1 tsp fish sauce
1/2 tsp Sambal (or another spicy chili sauce)

Combine all in a small bowl for dipping. Garnish with scallion tops sliced thinly on the diagonal.

Limoncello Lemon Drop Martini

2009-04-22T20:38:00.003-05:00

1 - 1 1/2 oz Absolut Citron Vodka
1 - 1 1/2 oz Limoncello liqueur
1 fresh lemon, sliced
1 Tbs simple syrup (more if a sweeter drink is desired)*
1 package lemon drop candy

Place lemon drop candy in a heavy duty zip-top bag, press out all air and seal well. Pound the candy with a hammer or heavy pan on a hard surface until the candy is well pulverized into nothing but dust and very fine candy particles.

Prepare a martini glass by rubbing the rim with a slice of lemon, then dipping it in the pulverized lemon drop candy to coat the entire rim lightly.

Pour vodka, Limoncello, 2 slices of lemon and 1 Tbs simple syrup into a cocktail shaker filled half-way with ice. Muddle the lemons in the shaker with a cocktail muddler or wooden dowel and then shake well. Strain the cocktail into the prepared glass and serve.

Note: To make simple syrup for cocktails, iced tea, lemonade, etc. - place 2 cups of granulated sugar and 1 cup of filtered water in a medium saucepan. Bring to a boil and cook until sugar melts completely. Remove from the heat and let it cool to room temperature before using.

If you cannot find lemon-drop candy or prefer a fresher option, wash one organic lemon well and remove the zest with a microplane tool. Combine the zest with 1/2 cup of granulated sugar in a heavy duty zip-top bag, seal it well and allow it to rest in the refrigerator for 24 hours. Use the lemon infused sugar to rim the glass.

Lemon Buttermilk Sorbet

2009-04-10T10:33:00.003-05:00

From Epicurious.com

2 cups sugar
1/2 cup fresh lemon juice
2 Tbs grated lemon zest
4 cups buttermilk

Combine together sugar, lemon juice and zest in medium bowl. Add buttermilk and stir until sugar dissolves. Cover bowl tightly with with plastic wrap and chill until very cold, about 4 hours. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid and keep frozen until served.

Note: For a subtle, intriguing twist on this sorbet, add 1/4 tsp of finely ground white pepper to the mixture before freezing.

Tomato Ranchero Sauce

2009-02-15T20:07:00.008-06:00

1 medium onion, roughly chopped
2 cloves garlic
1/2 cup fresh cilantro, roughly chopped
1, 28-oz can diced tomatoes
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp hot pepper sauce (Tabasco or similar)
1/2 cup chicken broth or water
2 Tbs lard or vegetable oil
salt
pepper
sugar

In the bowl of a food processor fitted with the blade, pulse together the onion, cilantro and garlic until finely chopped. Add the canned tomatoes (with the juice), cumin, paprika, oregano and hot pepper sauce and process until pureed.

In a large non-stick skillet over high heat, melt the lard and then pour in the tomato puree. Fry the puree over high heat until the tomato water has evaporated out and the sauce begins to dry, then reduce heat to low. Stir in the chicken broth and continue to cook for 5 - 10 minutes, or until the sauce is slightly thickened. Taste and season with salt and pepper. If the sauce is a little bitter, add a little sugar (start with a teaspoon) to balance the bitterness.

Yields about 4 cups.

Note: This mild Mexican style sauce is wonderful served with enchiladas, Chile Rellenos , grilled pork or beef, and even with omelets or scrambled eggs to add a punch to breakfast.

It helps to use a splatter screen as the sauce will splash quite a bit while frying.

Limoncello

2009-02-08T18:02:00.004-06:00

Limoncello is the perfect, refreshing ending to a meal, particularly after one heavy with flavors as many Italian meals are. It is said to aid in the digestion of the meal, so you are well-justified to enjoy a chilled glass after dinner.

On our first cruise to Italy, we were offered Limoncello one evening after dinner by our dining captain. I asked him if it was homemade or commercially produced, and when he indicated it was made on-board, I immediately ordered one. My mother, who was traveling with me, looked extremely puzzled.

She leaned over to me and in a not-so-quiet whisper, asked me why I was so excited about ordering lemon jello.

Once my laughter subsided, I explained what Limoncello was. She also ordered a glass and was subsequently hooked. We had Limoncello following virtually every dinner in Italy, and had great fun comparing them between the various trattorias. Upon our return to the States, my first order of business was to infuse a batch. Now, my freezer is never without a bottle standing at the ready.

15 - 20 large lemons (about 6 lbs)
2, 750 ml bottles of 100-proof vodka
4 cups sugar
5 cups filtered or bottled spring water

Select thick-skinned lemons that are as smooth as possible, unblemished, and that give off a strong lemon scent. Wash lemons in hot water and scrub lightly with a bristle brush to remove all wax and pesticides, and dry thoroughly.

With a vegetable peeler, peel the zest off the lemons in strips, taking care not to get any of the white pith. if you do inadvertently cut into the pith, you can scrape it off the back of the zest with a paring knife.

Place the zest into a clean glass jar large enough to hold the vodka and lemon zest, and that has a tight sealing lid. Add the vodka and seal tightly. Set the jar in a cool, dark place in your cupboard.

Once per week for at least a month, give the jar a good shake to redistribute the zest and then return it to the cupboard. Over time, the oils from the zest will infuse the vodka with their flavor and brilliant yellow color.

After a month (6 weeks if you can withstand the temptation), strain the zest from the bottle and reserve.

In a large saucepan, combine the sugar, water and lemon zest. Bring the mixture to a boil and then lower the temperature to maintain a high simmer for 15 minutes to slightly reduce the mixture to a simple syrup. Remove the mixture from the heat and allow it to cool completely to room temperature.

When cooled, strain the zest from the syrup and combine the syrup with the lemoned vodka in the jar. Seal tightly or pour into bottles for storage.

Store one bottle in the freezer and the remainder in a cool, dark cupboard.

Note: Add about 2/3 of the simple syrup to start and taste. If you prefer a sweeter Limoncello, add the remainder. Not so common, but still classic Italian, is Arancello made with orange zest instead of lemons.

Variations: Limoncello con Vaniglia - the vanilla notes are noticeably present but not overpowering in the aroma, on the tongue, and in the finish. Much more so in the nose than on the palate. A very smooth, round taste filled with sunshine and cream. The color is darkened only slightly from the inclusion of a split vanilla pod during steeping. I strained out the vanilla seeds with a fine mesh gold coffee filter and the resulting liqueur is quite clear and more golden than the plain lemon. I have a whole vanilla pod resting in the bottle so I don't get it confused with the plain variety.

Limoncello di Meyer Limone - Similar in color to the Limoncello con Vaniglia, more golden than yellow in the bottle, but negligible differences in color in the glass. Quite smooth to the palate and the Meyer lemons make it noticeably sweeter in taste than the regular Limoncello, in spite of having no difference in the amount of simple syrup added.

Arancello Dell'Arancia Sanguigna - This is quite the discovery. A deep, rich amber color in the bottle and the color of iced tea in the glass. Slightly more bitter than the limoncellos, but not in an unpleasant manner. Deep, rich orange flavor that reminds me of Cointreau or orange brandy. I used the Moro blood oranges when making this batch for the deep red color of the zest, and it really shows through in the final results.

Sesame Chicken Dip

2009-02-08T17:33:00.002-06:00

This dip is always a hit.

2 Tbs soy sauce
4 tsp sesame oil
2 garlic cloves, minced
2 cups cooked shredded chicken breast (about 2 breasts)
12 oz cream cheese at room temperature
2 Tbs heavy cream
8 scallions, thinly sliced on the diagonal, whites and greens divided
3/4 cup chopped salted peanuts, divided
1 cup fresh baby spinach, chopped, divided
1, 8-oz jar sweet and sour sauce
Toasted sesame seeds for garnish
Crackers

In a large zip-top plastic bag, combine soy sauce, sesame oil, garlic and mix well. Add chicken, seal bag and mix to coat the chicken evenly. Refrigerate at least 1 hour, overnight is best.

In a large mixing bowl, whip the cream cheese until fluffy and smooth. Add heavy cream and mix until well blended and the cheese has a soft, spreadable consistency but still holds its shape. Fold in the white portions of the scallions, half of the peanuts and half of the spinach.

Spread the cream cheese mixture onto a serving platter in a thin layer (about 1/2 to 3/4 inch thick). Drizzle some of the sweet and sour sauce over the top. Lay down the remaining spinach on top, then add the chicken. Drizzle with a bit more sweet and sour sauce. Top with about half of the scallion greens, chopped peanuts and add a final light drizzle of sweet and sour sauce. Sprinkle with toasted sesame seeds. Cover with plastic wrap and refrigerate at least 2 hours for flavors to meld.

Serve with crackers.

Note: For a spicy version, add 1 or 2 diced Thai red peppers or jalapeño peppers to the cream cheese, seeds removed. If available, use black sesame seeds for a nice visual effect. Low-fat cream cheese can be substituted if desired. You will have some scallion greens left over for other uses.

Apricot Almond Biscotti

2009-02-04T18:30:00.004-06:00

2 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp almond extract
1 cup dried apricots, quartered
3/4 cup whole, toasted almonds, skins on, coarsely chopped

egg wash (1 egg beaten with 1 tsp of water)

Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat, or butter the sheet and line it with parchment paper.

Sift together the flour, baking powder and salt and set aside. In the bowl of your mixer with a paddle attachment, cream the butter and sugar together until light in color. In a small bowl, combine eggs with the almond vanilla extracts. Add half the egg mixture, beating until fully incorporated before adding the rest.

On low speed, mix in the flour mixture until a sticky dough forms. On lowest speed, mix in apricots, then the almonds.

Turn the dough out onto a well-floured counter and knead briefly with floured hands. Divide the dough in half, and form each half into a log about 13 inches long by 2 inches wide, flattening slightly.

Brush with egg wash and bake in preheated oven for 35 minutes, or until the loaves are golden and just beginning to crack on top.

Lower the oven temperature to 325°F. Cool the loaves on the baking sheet for 10 minutes, then cut on the diagonal into slices. (Mine were about 5/8 inch thick. 1/2 inch looked too thin, and 3/4 looked too chunky.)

Place the slices back on the cookie sheet standing up (just like they were just sliced) and space them about 1/2 inch apart. Bake until crisp and golden brown, about 20 - 25 minutes. Transfer them to a wire rack and cool completely before storing in an airtight container or bag.

Cook's Note: An electric knife makes slicing the loaves easier with less crumbling.

Nono's Chicken and Dumplings

2009-01-31T20:47:00.002-06:00

In the south, feuds have been fought over rolled versus drop-style dumplings. These drop dumplings are a favorite comfort food of mine, and I always remember my grandmother Nono when I make them.

1, 3-lb chicken, cut up
water to cover
2 cups flour, sifted
4 tsp baking powder
1 tsp salt
fresh ground pepper to taste
2 Tbs shortening
1 1/4 cups milk

Poach chicken in gently simmering water until done. Remove chicken pieces and set aside.

In a bowl, combine dry ingredients and cut in shortening with a pastry cutter or two forks. Add milk and stir well until a very wet dough is formed.

Bring chicken broth to a boil over medium-high heat and drop dough in by the tablespoonful. The dough pieces should be about golf-ball sized. Reduce heat to low and simmer dumplings with the lid on for 12 minutes.

While the dumplings are cooking, remove the chicken meat from the skin and bones and chop roughly.

To serve, place some chicken in the bottom of a bowl and spoon hot dumplings and some of the thickened broth over the top.

Note: As a short-cut, you could use pre-cooked chicken and store-bought chicken broth. Bring the broth to a boil as you prepare the dumpling dough and roughly chop the chicken. When the broth is at temperature, add the chopped chicken and drop dumplings in as per the recipe. The chicken will gently warm as the dumplings cook.

French Onion Soup

2009-01-30T22:35:00.005-06:00

3 lbs yellow onions, sliced thin
3 Tbs unsalted butter
4 cups chicken broth
4 cups beef broth
1/2 cup cream sherry
2 bay leaves
2 sprigs thyme on the stem
3 sprigs parsley on the stem
1 Tbs balsamic vinegar
salt and pepper to taste
Toasted baguette slices
Shredded Gruyere cheese

In a large Dutch Oven or saucepan (at least 5 quarts), melt the butter over medium high heat. Add the sliced onions and a good pinch of salt. Toss the onions well to coat them evenly with the melted butter and cook over medium high heat until the onions are caramel colored, have released all their fluids and are quite candy-like/sticky in appearance. It will take 40 - 45 minutes or more. Stir frequently to prevent burning. There should be a good amount of fond (brown bits) on the bottom of the pan but absolutely no liquid.

Briefly remove the onions from the pan and deglaze it with some of the chicken stock, stirring up all the fond goodness from the bottom of the pan with a wooden spoon. Return the onions to the pan and add the beef broth and remaining chicken broth. Add the bay, thyme, parsley and some fresh ground pepper. Bring to a boil, then reduce heat to low. Stir in the sherry and simmer with the lid on for 20 minutes.

After 20 minutes, remove the bay leaves and herb stems and discard. Stir in balsamic vinegar, taste for salt and pepper and adjust seasonings to taste.

Ladle into broiler-proof bowls and float a piece of crusty toasted baguette on top. Top with shredded Gruyere cheese and heat under the broiler until the cheese is melted and bubbly.

Note: If you prefer a less sweet soup, substitute a dry sherry. While I think the sweetness of the cream sherry accentuates the natural sugars of the caramelized onions, it's all about what tastes good to you. It's just soup. Adjust it to your taste as you desire!

Lemon Blueberry Pecan Biscotti

2009-01-05T20:43:00.005-06:00

2 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
grated zest of 2 large lemons (about 3 Tbs)
3/4 cup toasted pecans, coarsely chopped
3/4 cup dried blueberries

egg wash (1 egg beaten with 1 tsp of water)

Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat, or butter the sheet and line it with parchment paper.

Sift together the flour, baking powder and salt and set aside. In the bowl of your mixer with a paddle attachment, cream the butter and sugar together until light in color. In a small bowl, combine eggs with the lemon zest, almond extract and vanilla extract. Add half the egg mixture, beating until fully incorporated before adding the rest..

On low speed, mix in the flour mixture until a sticky dough forms. On lowest speed, mix in the blueberries and pecans.

Turn the dough out onto a well-floured counter and knead briefly with floured hands. Divide the dough in half, and form each half into a log about 13 inches long by 2 inches wide, flattening slightly.

Brush with egg wash and bake in preheated oven for 35 minutes, or until the loaves are golden and just beginning to crack on top.

Lower the oven temperature to 325°F. Cool the loaves on the baking sheet for 10 minutes, then cut on the diagonal into slices. (Mine were about 5/8 inch thick. 1/2 inch looked too thin, and 3/4 looked too chunky.)

Place the slices back on the cookie sheet standing up, curved side on top and space them about 1/2 inch apart. Bake until crisp and golden brown, about 15 - 20 minutes. Transfer them to a wire rack and cool completely before storing in an airtight container or bag.

Cook's Note: An electric knife makes slicing the loaves easier with less crumbling.

Orange Almond Biscotti

2008-12-20T00:57:00.005-06:00

2 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1/2 tsp vanilla extract
1/2 tsp almond extract
grated zest of 1 large orange (about 2 Tbs)
3/4 cup whole, toasted almonds, skins on, coarsely chopped

egg wash (1 egg beaten with 1 tsp of water)

Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat, or butter the sheet and line it with parchment paper.

Sift together the flour, baking powder and salt and set aside. In the bowl of your mixer with a paddle attachment, cream the butter and sugar together until light in color. In a small bowl, combine eggs with the orange zest, almond extract and vanilla extract. Add half the egg mixture, beating until fully incorporated before adding the rest.

On low speed, mix in the flour mixture until a sticky dough forms. On lowest speed, mix in almonds.

Turn the dough out onto a well-floured counter and knead briefly with floured hands. Divide the dough in half, and form each half into a log about 13 inches long by 2 inches wide, flattening slightly.

Brush with egg wash and bake in preheated oven for 35 minutes, or until the loaves are golden and just beginning to crack on top.

Lower the oven temperature to 325°F. Cool the loaves on the baking sheet for 10 minutes, then cut on the diagonal into slices. (Mine were about 5/8 inch thick. 1/2 inch looked too thin, and 3/4 looked too chunky.)

Place the slices back on the cookie sheet standing up (just like they were just sliced) and space them about 1/2 inch apart. Bake until crisp and golden brown, about 15 - 20 minutes. Transfer them to a wire rack and cool completely before storing in an airtight container or bag.

Cook's Note: An electric knife makes slicing the loaves easier with less crumbling.

Cranberry Pistachio Biscotti

2008-12-20T00:41:00.004-06:00

Recipe adapted from Gourmet's Favorite Cookies, 1941 - 2008

1-1/3 cups dried cranberries
2-1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp double-acting baking powder
1/2 tsp salt
3 large eggs, room temperature, slightly beaten
1 tsp pure vanilla extract
1 cup shelled natural pistachio nuts

egg wash (1 egg beaten with 1 tsp of water)

Preheat oven to 325°F. Line a cookie sheet with a silicone baking mat or butter the sheet and line it with parchment paper.

In the bowl of an electric mixer with a paddle attachment, blend the flour, sugar, baking soda, baking powder and salt. Add the eggs and vanilla extract, beating until a dough is formed. With the mixer on the lowest speed, mix in the cranberries and pistachios until just combined.

Turn the dough out onto a lightly floured surface and knead slightly with floured hands. Divide the dough into halves, and form each half into a log about 13 inches long by 2 inches wide, flattening it slightly. Place the logs on the prepared cookie sheet at least 3 inches apart. Brush each log with the egg wash and bake for 30 minutes, or until golden and just starting to crack on top.

Remove them from the oven and allow them to cool on the cookie sheet for about 10 minutes. Cut the loaves on the diagonal into 3/4-inch thick slices with a serrated knife. Return the slices to the cookie sheet, standing up. Space the slices about 1/2-inch apart.

Bake again for 15 - 20 minutes, until they are pale golden. Transfer the biscotti to a rack to cool completely before storing in an airtight container.

Cook's Note: An electric knife makes slicing the loaves easier with less crumbling. This recipe can easily be adapted to other flavors by substituting dried fruits and nuts to please your whimsy. The colors make this biscotti a wonderful Christmas treat. The original recipe called for soaking the dried cranberries in hot water for 5 minutes to partially re-hydrate them, then to drain and pat them dry. I found this made the biscotti too moist and chewy inside. As long as your dried cranberries are soft and pliable, I don't think there is any need to re-hydrate them.

Pumpkin Roulade with Ginger Marscapone Filling

2008-11-28T11:56:00.005-06:00

Recipe by Ina Garten

For the cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp kosher salt
3 extra-large eggs, at room temperature
1 cup granulated sugar
3/4 cup canned pumpkin (not pie filling)
1/4 cup confectioners' sugar, plus extra for dusting

For the filling:
12 oz Italian mascarpone cheese
1 1/4 cups sifted confectioners' sugar
2 Tbs heavy cream
1 tsp pure vanilla extract (*not in the original recipe)
1/4 cup minced dried crystallized ginger (not in syrup)
Pinch kosher salt

Preheat the oven to 375° F. Butter a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and butter and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Re-roll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

Note: The roulade can be made a day ahead, wrapped in plastic wrap and stored in the refrigerator. Take it out an hour or so before service, plate and dust with powdered sugar. It can also be rolled lengthwise instead of from the short end for smaller serving portions.

I also had only large eggs on hand so I substituted 3 large eggs plus 1 egg yolk for the 3 extra large eggs called for in the recipe and it worked out perfectly.

My Hush Puppies

2008-02-06T11:50:00.002-06:00

1-1/2 cups yellow corn meal
1/2 cup all-purpose flour
2 tsp baking powder
3/4 cup milk
1/2 cup finely chopped onion
1 Tbs very finely minced chives
1 tsp sugar
1 egg, beaten

vegetable oil for frying
salt

Heat 2 inches of oil to 375°F.

In a small bowl, combine all ingredients well. Drop by rounded teaspoonsful into hot oil, frying a few at a time, until golden brown (about 3 minutes). Turn hushpuppies to brown evenly while frying. Drain on paper towels, sprinkle lightly with salt and serve hot.

Spinach and Artichoke Dip

2008-01-28T13:39:00.000-06:00

12 oz fresh baby spinach, rinsed and dried
1 Tbs unsalted butter
8 oz low-fat cream cheese
1 clove garlic, minced
1, 14-oz jar artichoke hearts
1/2 cup light sour cream
1/2 cup shredded Parmesan cheese, divided
Pita wedges or baked pita chips
Kosher salt and fresh ground black pepper to taste

Preheat oven to 350°F.

Wilt spinach by steaming it on the stove top or in the microwave for 3 minutes, until wilted but still vibrant green. Drain well, pressing between layers of a clean kitchen towel to remove excess moisture. Chop well, place in a small bowl and set aside.

Drain and chop artichoke hearts, combine with chopped spinach.

Melt butter in nonstick skillet over medium-high heat. Add cream cheese and garlic, cook 3 to 4 minutes, stirring constantly, until cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup Parmesan; stir until cheese melts.

Transfer mixture to 1-qt shallow baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese and bake 15 minutes or until hot and bubbly. Serve immediately with pita bread or chips.

Spiced Nuts

2008-01-28T13:32:00.000-06:00

1 egg white
2 cups whole almonds, pecan halves or walnut halves
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/3 cup sugar
2 tsp cinnamon
1/2 tsp seasoned salt

Preheat oven to 250°F. Line a baking sheet with parchment paper or a silicone baking liner and set aside.

In a small bowl, combine sugar and spices and set aside. In a medium bowl, beat egg white until foamy, add nuts and toss to coat.

Add spiced sugar to bowl and stir to coat evenly.

Spread nuts on prepared baking sheet in a single layer. Bake for 1 hour, shaking pan once or twice during baking to keep nuts separated.

Let nuts cool completely on the baking sheet, gently breaking apart any clumps. Store in an airtight container.

Pico de Gallo

2008-01-28T13:28:00.000-06:00

5 jalapeño peppers, seeds and membranes removed, diced
1 cup diced tomatoes
3/4 cup diced red onion
½ cup diced jicama
½ cup chopped fresh cilantro
Juice of 2 limes
¾ tsp kosher salt, to taste

Combine all, cover and refrigerate for 1 to 2 hours. Keeps 24 hours in fridge.

Albondigas (Mexican Meat Balls)

2008-01-28T13:16:00.000-06:00

2 lbs ground chuck
1 large red bell pepper
3 eggs, beaten
3 jalapeño peppers, diced, seeds and veins removed
3 Tbs Worcestershire Sauce
1 large yellow onion, diced
1/2 cup ketchup
4 large cloves minced garlic
1-1/2 tsp kosher salt
2 tsp sugar

Preheat oven to 425°F. Spray baking pans with non-stick spray or line with parchment paper.

Combine all ingredients and mix thoroughly by hand. Form walnut-size balls, rolling in hands until firm and round. Place on prepared baking sheets.

Bake 15 minutes or until firm and hot. Drain well. Serve warm or hot with salsa, or use in soup for Sopa del Albondigas.

Yields 60 meatballs.

English Muffin Bread

2008-01-26T13:51:00.000-06:00

2 Tbs cornmeal
2 cups milk
1/2 cup water
6 cups bread flour, divided
2 (.25 oz) pkgs rapid-rise (instant) dry yeast
1 Tbs white sugar
2 tsp salt
1/4 tsp baking soda

Lightly grease two 8x4-inch loaf pans; dust with cornmeal and set aside.

In a small saucepan over low heat, warm the milk and water until very warm (125°F). While milk is warming, in a large bowl combine 3 cups flour, yeast, sugar, salt and baking soda. Stir to evenly combine ingredients.

When milk is warm, add to the dry ingredients and stir until well combined. Add remaining flour, 1 cup at a time, until a wet dough is formed. Dough will be very sticky. Divide dough evenly between the two prepared pans and gently shape it to fill the pan.

Spray a piece of plastic wrap with non-stick spray, and cover pans. Set pans in a warm, draft-free place to rise until doubled in size (about 45 minutes). While dough is rising, preheat oven to 400°F.

When dough has doubled in size, gently peel off plastic wrap and bake in preheated oven for 25 minutes, or until golden brown. Remove bread from pans immediately and cool on a baker's rack.

Notes: I have made this with regular all-purpose flour and it turned out fine. The recipe can easily be halved if you want only one loaf, but you will be surprised at how quickly it disappears so you may as well make the full batch to begin with!

Meringue Mushrooms

2008-01-01T16:16:00.002-06:00

Courtesy of Cook's Illustrated.com

1/4 cup water
1/2 cup sugar
2 large egg whites at room temperature
pinch table salt
1/8 tsp cream of tartar
1/2 tsp vanilla extract

Adjust oven racks to middle and lowest positions, and heat oven to 200°F. Line 2 rimmed baking sheets with parchment paper and set aside.

Combine water and sugar in a small, heavy saucepan. Cover and bring to a boil over medium-high heat. Boil, swirling pan once or twice, until sugar has completely dissolved (about 1 - 2 minutes). If necessary, wipe down any sugar crystals on the side of the pan with a damp pastry brush. Cook, uncovered, until temperature registers 238°F on a candy thermometer.

While sugar is cooking, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. Beat at medium-low speed until frothy (about 1 minute). Add salt and cream of tartar and beat, gradually increasing speed to high. Beat until whites hold soft peaks (about 1 minute more).

With mixer at medium speed, slowly pour hot syrup into egg whites, avoiding the whisk. Increase speed to medium-high and continue to beat until meringue cools to room temperature and becomes very thick and shiny (about 5 - 10 minutes). Using rubber spatula, fold in the vanilla extract.

Fit a pastry bag with 1/4-inch pastry tip and fill with meringue. Pipe about 30 mushroom caps and an equal number of stems onto prepared pans. To make caps, hold the pastry bag perpendicular about 1/4-inch above the parchment and pipe a round about 1-1/4 to 1-1/2 inches wide. Dip your finger in cool water and gently tap down the peak for a smooth mushroom cap. To shape the stems, hold the pastry bag perpendicular to the pan. Squeeze meringue through the tip as you pull the bag up to form 1-inch tall stems.

Bake meringues for 2 hours, turn off oven, and leave the meringues in the oven until they are very dry and crisp (about 30 minutes longer). Cool mushroom caps and stems on the baking sheets. Caps and stems may be stored in an airtight container for up to 1 week. To assemble mushrooms, use a small paring knife or skewer to make an indentation in the underside of each baked mushroom cap. Using the tip of a knife or toothpick, place a small dab of ganache or royal icing into the hole in each cap and on the tip of each stem. Gently press cap onto the end of the stem to "glue" the mushrooms together. Lightly dust assembled mushrooms with sifted cocoa powder for a more realistic appearance.

Cook's Note: This is a recipe designed to provide mushroom decorations for the classic Bûche de Noël (Yule Log).

Beef Fondue

2007-12-29T11:51:00.000-06:00

1-1/2 cups olive oil
1-1/2 cups dry red wine*
3/4 cup soy sauce
1/2 tsp dried basil
2/3 cup minced onion (about 1 medium)
2 cloves minced garlic
1/2 tsp dried rosemary

Heat all together on the stove for 15 minutes over medium-low heat to meld flavors. Bring to a boil and pour into the fondue pot.

Serve with 1-inch cubes of a good steak (sirloin, rib eye, New York strip, whatever).

Cooking oil can be cooled, strained and stored in an airtight container in the refrigerator for up to a month for one more use if desired.

Notes: This cooking oil is so flavorful, that we never bothered to make a sauce to accompany the fondue.

*Merlot, Cabernet Sauvignon and Zinfindels are all good choices for this fondue. Don't break the bank, just find a nice drinkable red wine with a bit of fruitiness, and use the same wine as you plan to drink with the meal. Remember, never cook with a wine that you wouldn't drink.

Eggnog Pancakes with Maple Bourbon Syrup

2007-12-26T18:48:00.000-06:00

Pancakes:
2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg (optional)
2 eggs, lightly beaten
1-1/2 cups eggnog (grocery store variety)
2 Tbs butter, melted

Syrup:
1 pint pure maple syrup
1-1/2 oz bourbon

In a large bowl, combine the flour, baking powder, salt and nutmeg. In a small bowl, whisk the eggs, eggnog and butter; stir into the dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown.

Meanwhile, gently warm 1 pint of pure maple syrup in a small saucepan on the stove over low heat. When warm, remove from the heat and stir in 1-1/2 oz of bourbon. Return to the heat and allow to simmer for 5 minutes more over low heat.

Yield: 1 dozen pancakes.

Bûche de Noël

2007-12-26T17:13:00.001-06:00

Courtesy of Cook's Illustrated.com

Dark Chocolate Ganache:
3/4 cup heavy cream
2 Tbs unsalted butter
6 oz high-quality semisweet or bittersweet chocolate, chopped
1 Tbs cognac (may use brandy, amaretto or any chosen liqueur)

Espresso-Marscapone Cream Filling:
1/2 cup heavy cream
2 tsp espresso powder (instant espresso)
6 Tbs confectioners' sugar (1-1/2 oz)
16 oz marscapone cheese (2 cups)

Roulade:
1/4 cup unbleached all-purpose flour (about 1-1/4 oz) plus more for dusting
6 oz high-quality semisweet or bittersweet chocolate, finely chopped
2 Tbs cold unsalted butter, cut into two pieces
2 Tbs cold water
1/4 cup high-quality Dutch-process cocoa (3/4 oz) sifted, plus more for dusting
1/8 tsp table salt
6 large eggs, separated and at room temperature
1/3 cup granulated sugar (2-1/3 oz)
1 tsp pure vanilla extract
1/8 tsp cream of tartar

For Dark Chocolate Ganache:
Bring cream and butter to simmer in a small saucepan over medium high heat. Place chocolate in the bowl of food processor fitted with steel blade. With the machine running, gradually add hot cream and cognac through feed tube; process until smooth and thick (about 3 minutes). Scrape down sides of bowl once or twice during processing. Transfer the ganache to a medium bowl and let it stand at room temperature for about 1 hour, until thickened and spreadable (about the consistency of soft icing.) If the ganache has not quite set by the time you need to use it, you can place it in the refrigerator for a few minutes to hasten the thickening.

For Espresso-Marscapone Cream:
Bring cream to simmer in a small saucepan over high heat. Remove from the heat and stir in espresso powder and confectioners' sugar; cool slightly. With rubber spatula, beat marscapone in medium bowl until softened. Gently whisk in cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.

For Roulade:
Adjust oven rack to upper-middle position and heat oven to 400°F. Spray an 18 x 12-inch rimmed baking sheet (professional half-sheet pan) with nonstick cooking spray. Cover the bottom of the pan with parchment paper trimmed to fit and spray parchment with nonstick cooking spray as well. Dust baking sheet with flour to coat all surfaces evenly, and tap out excess. Set pan aside.

Bring 2 inches of water to a low simmer in a small saucepan over medium heat. Combine chocolate, butter, and water in a small heatproof bowl and cover tightly with plastic wrap. Set bowl over simmering pan; reduce heat to medium-low and heat until butter is almost completely melted and chocolate pieces are glossy, have lost definition, and are fully melted around the edges of the bowl (about 15 minutes). Do not stir or let water in the saucepan come to a boil. Remove bowl from the heat, unwrap, and stir until smooth and glossy. While chocolate is melting, sift together cocoa, flour and salt into a small bowl and set aside.

In the bowl of a standing mixer, beat egg yolks at medium-high speed until just combined, about 15 seconds. With mixer running, add half of the granulated sugar. Continue to beat, scraping down the sides of the bowl as necessary until yolks are pale yellow and mixture falls in a thick ribbon when beaters are lifted (about 8 minutes). Add vanilla and beat to combine, scraping down bowl once, about 30 seconds. If you have a second clean bowl for your mixer, just set the yolks aside and switch to your clean bowl. Wash and dry your beaters well. If you do not have a second mixer bowl, transfer the yolk mixture to a medium clean bowl and wash and dry your mixer bowl and beaters well. There can be no trace of yolks or fats left on the bowl or beaters to whip a successful meringue in the next step.

In the clean bowl with clean beaters, beat egg whites and cream of tartar at medium speed until foamy (about 30 seconds). With mixer running, add about 1 tsp of the remaining sugar. Continue beating until soft peaks form (about 40 seconds). Gradually add remaining sugar and beat until egg whites are glossy, supple and hold stiff peaks when the beaters are lifted (about 1 minute longer). Do not over beat. If whites look dry and granular, they are over beaten. While whites are beating, stir slightly cooled chocolate mixture into egg yolks. When whites are beaten, stir 1/4 of the beaten whites into the chocolate and yolk mixture with a rubber spatula to lighten it. Fold in the remaining whites gently until almost no streaks of white remain. Sprinkle the dry ingredients over the egg and chocolate mixture and fold in quickly but gently to incorporate smoothly.

Pour batter into prepared pan; using offset icing spatula and working quickly, smooth surface and spread batter into pan corners. Bake in preheated oven until the center of the cake springs back when touched lightly with your finger (about 8 - 10 minutes); rotate pan halfway through baking time. Cool cake in the pan on a wire rack for 5 minutes.

While cake is cooling, lay a clean (non-terry) kitchen towel over a clean and dry work surface, and sift 1 to 2 Tbs of cocoa powder over the towel. With your hands, rub cocoa powder into the towel. Run a paring knife around the edges of the pan to loosen the cake; invert cake onto towel and peel off parchment.

Immediately roll cake and towel together into a jelly roll shape, starting at a long side. Let cake cool, rolled, for 15 minutes, then unroll cake and towel. Remove Espresso-Marscapone Cream filling from the refrigerator while cake is cooling. Using an offset spatula, immediately spread the filling over the unrolled cake almost to the edges. Re-roll cake gently but snugly around the filling. Set a large sheet of parchment paper on an overturned rimmed baking sheet and set the roulade seam-side down on top of the pan. Trim both ends of cake on the diagonal, reserving cut pieces. Arrange cut ends next to the main roulade to form stumps on the log. Reserve about 1/4 cup of the ganache for attaching meringue mushrooms. Spread ganache over roulade with a small icing spatula, leaving ends of the log and stumps exposed. Use a fork to make wood-grain striations on the surface of the ganache before it has set. Refrigerate cake, uncovered, on baking sheet to slightly set icing (about 20 minutes.)

When ready to serve, carefully slide 2 wide metal spatulas under cake and transfer it to a serving platter. Arrange meringue mushrooms around the cake, attaching them with dabs of the reserved ganache. Sift light dusting of cocoa powder over meringue mushrooms. Sift yule log lightly with confectioners' sugar. Serve within 2 hours. The roulade is best served at room temperature.

Serves 8 - 10

Cook's Illustrated Notes:
Make the ganache, then the filling, then the cake while the ganache is setting up. The cake can be baked, filled and rolled, but not iced, then wrapped in plastic wrap and refrigerated for up to 24 hours. If you make the roulade for use the next day, do not make the ganache until you are ready to finish assembling the cake.

My Notes:
I elected not to make the meringue mushrooms, and chose instead to use Holly decorations from a local decorating supply store. In my haste to finish the log and serve Christmas dinner, I forgot the dusting of confectioners' sugar, but that ended up being okay as we don't get much snow around here in Texas anyway!

I also used more than 1 Tbs of cocoa powder when dusting the towel for rolling the roulade, as I found that 1 Tbs the recipe called for was a bit on the skimpy side for full coverage.

In spite of the lengthy process, this yule log was very easy to make, delicious, and scored a 10 on the WOW factor from my family. I'll definitely make one again, and will play around with the flavors of the filling as well. I'm thinking of almond-amaretto for next year!

Asparagus and Prosciutto Cigars

2007-12-26T16:46:00.000-06:00

24 - 36 asparagus spears, depending on size

1/2 (16-ounce) package frozen phyllo dough sheets, thawed

6 slices of prosciutto, cut in half

1/4 cup butter, melted

1/4 cup finely grated Parmesan cheese

Preheat oven to 375°F.

Trim off the tough ends of the asparagus to so all spears are of uniform length. Unwrap the phyllo and lay it out on the counter, covered with plastic wrap and a clean, damp towel to prevent drying.

Lay out one sheet of phyllo on a clean surface. Brush the sheet with melted butter and lay a second sheet on top. Brush the second sheet with butter, and sprinkle with a little Parmesan cheese.

Cut the sheets of phyllo in half lengthwise. Lay one slice of prosciutto at the bottom of the short end of the strip of phyllo Lay 2 - 3 asparagus spears (depending on size) on top of the prosciutto and gently roll the packet, jelly-role style. Place each cigar on a baking sheet, seam side down. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are wrapped in phyllo.

Place baking sheet in a pre-heated oven and bake for 15 - 20 minutes, or until golden brown and crispy.

Yields 12 cigars.

Perfect Standing Rib Roast

2007-12-26T16:25:00.001-06:00

2-to-4-rib roast of beef (4 ½-12 pounds), short ribs removed
Kosher salt and freshly ground pepper to taste
½-1 cup beef broth

Remove the roast from the refrigerator 2 ½ to 4 hours before cooking, the longer time for the largest roast.

Preheat the oven to 500°F. Place the roast on a rack in a large, shallow roasting pan, fat side up. Season generously with salt and pepper to taste. Put the roast in the oven and cook according to the chart below, timing exactly. When the cooking time is up, turn off the oven. Leave the roast in the oven for 2 hours, and DO NOT OPEN THE OVEN DOOR FOR ANY REASON UNTIL 2 HOURS HAVE PASSED. Remove the roast from the oven, tent the roast loosely with foil and allow it to rest for 20 minutes before carving.

To make a thin pan gravy, remove the excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste. Serve hot.

Roasting Chart Weight......Roast at 500° F.
4 ½-5 pounds.....25-30 minutes
8-9 pounds.....40-45 minutes
11-12 pounds.....55-60 minutes

This works out to be approximately 5 minutes cooking time per pound of boneless trimmed, ready-to-cook roast. If you prefer medium-to-well-done beef, add up to 10 minutes to the maximum cooking time for each size roast.

Note: The cooking times are based on a boneless piece of meat. If you purchase a bone-in rib roast, allow for the weight of the bones when computing the cooking time, as the added weight of the bones will result in overcooked beef if you stick to the recommended time of 5 minutes per pound. If you wish, you can carve the meat from the ribs and weigh the roast. After weighing, compute your cooking time and tie the roast back to the ribs using butcher's twine. French the ribs for better tableside presentation if desired.

Chocolate, Cherry and Almond Bars

2007-12-12T22:13:00.000-06:00

Adapted from a Better Homes and Gardens 100 Best Cookies recipe.

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/8 tsp salt
1-3/4 cups all-purpose flour
1/2 cup almond flour*
1 can (14 oz) sweetened condensed milk
6 oz good quality semi-sweet chocolate, finely chopped (or about 1 cup of chips)
3/4 cup dried sweetened tart cherries
1/2 cup sliced almonds
1/2 tsp pure vanilla extract

Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper and set aside.

In a small bowl, combine flour and almond flour and set aside.

In your mixer, cream together the butter, sugar and salt until light and fluffy. Lower the speed, and mix in the flour mixture until all is combined. Mixture will be crumbly.

Press 2/3 of the mixture evenly in the bottom the prepared pan, reserving 1/3 for the topping. Cover the mixture with a sheet of plastic wrap, and “roll” it flat using the can the condensed milk comes in. Remove the plastic wrap and set the pan aside.

In a small saucepan over medium-low heat, heat the condensed milk until it is hot, stirring constantly. When milk is hot, add the chocolate in increments, stirring constantly until each installment is melted before adding more. When chocolate is all melted, stir in the dried cherries. Remove from the heat and stir in the vanilla extract.

Working quickly, pour the chocolate mixture over the prepared cookie base and smooth it out evenly, covering the entire pan. Sprinkle sliced almonds on top of the chocolate layer. Crumble the remaining 1/3 of the cookie dough over the sliced almonds.

Bake at 350° for 35 minutes, or until the crumble topping is golden brown. Let the cookies cool completely before removing the slab from the baking pan and slicing it into bars.

*Almond Flour – pulverize 1/2 cup whole almonds in the food processor or coffee mill until very finely ground.

Note: I first made these bars for a holiday cookie exchange, and named them "Merry Cherry Christmas Bars" for the occasion.

Spanakopita

2007-11-23T18:04:00.000-06:00

(Courtesy of Denise Demarest)

1 pkg filo dough, thawed
1 stick unsalted butter (¼ cup)
1 cup extra virgin olive oil, divided
3 boxes frozen chopped spinach
1 lb feta cheese, crumbled
½ lb cottage or pot cheese
2/3 cup extra virgin olive oil
2 large eggs
1 large onion, diced
2 bunches scallions, sliced
1 bunch fresh dill, chopped or 2 Tbs dried dill
2 Tbs dried mint

Melt together the butter and 1/3 cup extra virgin olive oil and set aside.

Thaw, drain and squeeze dry 3 boxes of frozen chopped spinach. In a large bowl, combine spinach, feta, cottage cheese, 2/3 cup olive oil, eggs, onion, scallions, dill and mint. Mix well with hands and set aside.

Brush the bottom of a cookie sheet with the melted butter/olive oil combination. One sheet at a time, layer the filo on to the cookie sheet, brushing with the butter/oil combination for each layer. Continue until you have used half the box of filo. Keep unused filo covered with plastic wrap and a damp kitchen towel to prevent drying out.

Evenly spread the spinach/cheese filling over the filo, then cover with another sheet of filo and assemble the top crust the same was as the bottom, brushing each filo layer with butter/oil. Tuck in the sides, or trim the edges and butter the top layer.

Cover the cookie sheet with plastic wrap and place in the refrigerator for at least 1 hour, or until it sets firmly. Remove from the fridge, and score through the top layer in diamond shapes according to the portion sizes you want.

Wrap cookie sheet tightly in plastic wrap, then cover tightly with foil. Freeze until solid.

To cook, preheat oven to 400°F but do not thaw the spanakopita. Remove foil and plastic wrap from the frozen spanakopita and bake for 1 hour or until done. Cut through the bottom crust to separate portions, and serve warm or lukewarm.

Alternate preparation:

2 boxes filo dough
Recipe as above

Brush one sheet of filo dough with oil/butter and layer a second sheet on top of the first, brushing it with oil/butter as well. Cut filo into long strips, approximately 3” by 12” long, depending on the size of the filo sheets.

Drop a tablespoonful of filling at one end of each strip, and fold the filo over the filling into triangle shapes, using the flag fold technique. Place the triangle packet on a cookie sheet and brush the top with the oil/butter combination.

Cover the cookie sheet tightly with plastic wrap, then with foil. Freeze spanakopita triangles until frozen solid, then transfer to a Ziploc bag, squeezing out as much air as possible. Keep frozen until ready to cook.

Preheat oven to 375°F. Arrange spanakopita triangles in a single layer on a cookie sheet lined with parchment or a silicone mat. Bake in oven until golden brown, about 25 minutes.

When done, transfer to a baker’s rack to cool slightly. Serve warm or room temperature. Yields about 8 dozen.

For Bourek (cigars), prepare filo as for triangles except cut it into two long strips instead of three. Add 1 ½ Tbs of filling at the end, and roll up like cigars, tucking in the ends of the filo as you roll. Bake at 375° for 25 – 30 minutes, until golden brown.

Pumpkin Pie

2007-11-18T22:43:00.000-06:00

1 can pure pumpkin puree
1 1/2 cups evaporated milk
2 large eggs, beaten
1/2 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp kosher salt
1/4 tsp ground allspice
1 9-inch pie shell, unbaked

Preheat oven to 425°F.

Combine all in a mixing bowl until smooth and well incorporated. Pour into a 9-inch unbaked pie shell and bake at 425°F for 15 minutes. Lower heat to 350°F and bake another 3o minutes or until a knife inserted in the center comes out clean. Cool completely on a rack before serving.

Oatmeal Crust

2007-11-18T22:33:00.000-06:00

3/4 cup rolled oats
1/2 cup all-purpose flour
1 tsp sugar
1/4 tsp kosher salt
3 Tbs cold milk
3 Tbs unsalted butter, melted

In a blender or food processor, pulse grind the oats until they reach a fine meal consistency. Transfer to a mixing bowl, and combine with flour, sugar and salt. Stir in milk and butter and mix until dough is moistened throughout.

Form into a ball, and flatten slightly with your hands. Place dough between two sheets of parchment or waxed paper and roll into a 12-inch circle. Remove top sheet of paper, and fit crust into a 9-inch pie pan. Dock the bottom and sides of the crust to release steam and flute the edges. Bake at 450°F for 12 minutes.

Nono's Pie Crust

2007-11-18T22:15:00.001-06:00

2 cups all-purpose flour
1 tsp salt
3/4 cup Crisco shortening
1/4 cup cold water

Combine flour and salt in a mixing bowl. Cut in Crisco with pastry cutter or forks until fairly coarse. Sprinkle with water and toss with fork just to combine.

Turn out onto a floured surface and work with your hands until it just comes together. Divide in half, roll out and trim to fit. Bake for 12 minutes in a 425°F oven for recipes calling for a pre-baked shell. Yields enough dough for 1 double-crust pie or 2 single-crust pies.

Variations (add to the flour and salt before cutting in the shortening):

Cheese Crust - 1 cup finely grated sharp cheddar cheese (excellent with Apple Pie!)
Nut Crust - 1/2 cup very finely chopped nuts (pecans, walnuts, almonds) plus 1 Tbs sugar
Sugar Crust - 1/4 cup sugar
Spice Crust - 1 tsp ground cinnamon plus 1/4 tsp nutmeg (try this with Pumpkin, Pecan or Apple Pie)
Citrus Crust - 1 tsp fresh lemon zest or orange zest (good with any fruit pie.)

You can adjust the basic recipe to yield just one crust by reducing the flour to 1 cup, the salt to 1/2 tsp, the Crisco to 1/2 cup and the water to 3 Tbs. I know these are not "half" measurements on the shortening or water, but that's how my Nono made it so that's good enough for me!

Food Processor Pie Crust

2007-11-18T22:06:00.000-06:00

1-2/3 cups all-purpose flour
1/2 tsp salt
4 oz (1 stick) unsalted butter, frozen
1 oz Crisco shortening (or lard), frozen
1/3 cup ice-cold water

Combine flour and salt in the bowl of the food processor. Cut frozen butter and Crisco/lard into 1/4-inch thick slices and add to flour mixture. Pulse all together 10 - 15 times, until fats are reduced to small pea size.

Add ice water in a steady stream through the feed tube while pulsing, just until dough comes together.

Turn dough out onto plastic wrap and form into a ball. Wrap the ball tightly in plastic wrap and flatten slightly with your hand. Place dough in the refrigerator for 30 minutes to rest and chill.

When ready, remove dough from refrigerator, cut in half, and roll out each section on a lightly floured surface. Makes enough dough for 1 double-crust pie, or 2 single-crust pies. Bake at 425° for 12 minutes or until lightly browned for recipes calling for a pre-baked shell.

For flavor variations, see Nono's Pie Crust

Coconut Cream Pie

2007-11-18T21:20:00.000-06:00

2/3 cup sugar
3 Tbs cornstarch
1/2 tsp kosher salt
1 can coconut milk, plus whole milk to equal 3 cups total
3 eggs, separated
1 Tbs unsalted butter
1-1/2 tsp pure vanilla extract
1/2 tsp coconut extract
1 cup sweetened shredded coconut, divided
1 pre-baked pie shell (homemade or frozen)

Bake pie shell and set aside.

Separate eggs, reserving whites for meringue and slightly beating yolks in a small mixing bowl. Set whites and yolks aside.

In a medium saucepan, combine sugar, cornstarch, salt, coconut milk and whole milk. Cook over medium heat, stirring constantly until the mixture boils and thickens and coats the back of the spoon. When thick, remove from the heat and gradually whisk about 1/3 of the mixture into the mixing bowl containing the egg yolks to temper them, then transfer all back to the saucepan. Mix well and return the pan to the heat and cook, stirring, for 1 more minute, then remove from the heat. Blend in the butter, vanilla and coconut extract until incorporated, then stir in 3/4 cup of coconut.

Pour the filling into the pre-baked pie shell.

Make an Italian or French Meringue with the 3 reserved egg whites and spread over the pie, sealing it completely to the edges of the crust to prevent shrinkage, and sprinkle remaining 1/4 cup coconut on top. Bake in a 400°F oven for 8 - 10 minutes until delicately browned. Cool completely before serving.

Maple Bourbon Pecan Pie

2007-11-18T20:54:00.000-06:00

3 large eggs, beaten
1 cup pecans, chopped
3/4 cup sugar
1/4 cup light brown sugar
3/4 cup pure maple syrup, divided
1/2 cup light corn syrup (Karo or similar)
2 Tbs unsalted butter, melted
1 Tbs bourbon (optional)
1 tsp pure vanilla extract
1/4 tsp kosher salt
1 to 1-1/2 cups pecan halves, whole meats (enough to cover pie surface in a single layer)
1 unbaked 9-inch deep-dish pie shell (homemade or frozen)

Preheat oven to 450°F.

In a bowl, combine eggs,chopped pecans, sugar, brown sugar, 1/2 cup maple syrup, corn syrup, butter, bourbon, vanilla and salt. Stir well to combine and pour into unbaked 9-inch deep dish pie shell, or a 10-inch tart pan.

In the same bowl, toss 1 to 1-1/2 cups of pecan halves (whole meats) in remaining 1/4 cup maple syrup to coat. Arrange pecan halves decoratively on the surface of the pie.

Bake for 10 minutes at 450°F, then lower temperature to 350°F and bake an additional 45 - 50 minutes, or until a knife inserted in the center of the pie comes out clean. Cool completely on a rack before serving.

This recipe is adapted from my Nono's pecan pie recipe, which (though delicious) was mouth-puckering sweet and I always wanted more pecans in the pie than the sugar filling. I think the adaptations work well, even though it is still a very sweet pie.

I generally lay out the best looking pecan halves in the empty pie tin before mixing any of the other ingredients so I have a good idea of how many pecan halves I need for the top of the pie. Set aside those nuts, and chop the broken bits for the filling.

Always make sure your pecans are the freshest available and not rancid. Pecans are best stored in the freezer in an air-tight container or freezer bag if you find you have leftovers after making your pie.

Ginger Syrup

2007-11-06T13:45:00.000-06:00

8 ounces fresh ginger, sliced
zest of 1 large lemon
2 cups water
1 cup sugar

Rinse and roughly slice the unpeeled ginger into 1/4-inch thick pieces and place the pieces in the bowl of your food processor. With a vegetable peeler or microplane zester, remove only the yellow zest from the lemon, avoiding the bitter white pith. Place the lemon zest in the food processor with the ginger.

Pulse the ginger/lemon combo until finely chopped.

In a medium saucepan, combine the sugar, water and chopped ginger/lemon mixture. Bring it to a boil over medium-high heat.

Reduce heat to low and simmer, partially covered, for 15 minutes or reduced to a syrup consistency.

Strain the mixture through a fine-mesh sieve, cover and refrigerate for up to 1 week.

The Ginger Syrup is a wonderful addition to lemonade, cocktails and iced tea. It also gives a nice flavor to homemade sorbets.

Vanilla Brine for Pork

2007-10-31T11:15:00.002-05:00

(Adapted From The Complete Meat Cookbook by Bruce Aidells and Denis Kelly)

9 cups hot water
2 Tbs pure vanilla extract
1/2 cup sugar
1/2 cup kosher salt
2 Tbs cracked black peppercorns
6 (1-1/4-inch to 1-1/2-inch thick) center-cut loin pork chops

Stir the hot water, vanilla, salt and sugar until dissolved. Stir in the black pepper and store in the refrigerator until it is cooled to below 45°F.

Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock. (Weigh down the meat with a heavy plate if necessary to keep it submerged.)

Marinate chops for 4 to 6 hours in the brine. A loin roast would take slightly longer. To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, rinse and pat-dry, let it come to room temperature and grill. If not, leave it in the brine and test again later.

Whipped Cream Cake

2007-10-28T15:53:00.000-05:00

2 cups cake flour, sifted
1-1/2 cups sugar
1 Tbs baking powder
1/2 tsp salt
3 egg whites
1 cup heavy whipping cream
1/2 cup cold water
1 tsp almond extract

1, 16-oz can crushed pineapple in juice
1/4 cup sugar
2 Tbs cornstarch or tapioca starch

1 recipe Marshmallow Frosting

8 oz sweetened flaked coconut

Preheat oven to 325°F. Lightly grease or butter 2, 9-inch round cake pans. Line the bottom of each pan with parchment paper. Butter the parchment paper and then flour the pan. Set aside.

In a bowl, sift together the cake flour, sugar, baking powder and salt. Set aside.

In your mixer, whip egg whites until stiff peaks form. Remove from mixer and set aside.

In the mixer, combine whipping cream and almond extract and whip until cream is stiff. With a hand whisk (or with the mixer whip on the lowest speed) gently fold in whipped egg whites until combined. Fold in the water, then fold in the flour mixture until all is combined. Work the batter as little as possible when combining ingredients to maintain as much air volume as possible.

Divide the batter evenly between the two prepared pans, and smooth the top with an offset spatula so it is perfectly flat. Bake for 30 minutes, until cakes are lightly browned and a cake tester inserted in the center comes out clean. Allow cakes to cool in the pan for 10 minutes, then turn out on to racks to finish cooling while you prepare the filling and Marshmallow Frosting

To prepare the filling: Pour pineapple (with juice) into a medium saucepan and stir in the sugar and cornstarch. Cook over medium heat, stirring constantly until the pineapple is very thickened. Allow to cool completely before filling the cake.

When the cake layers and filling have completely cooled, assemble the cake, using the pineapple filling between the layers. Frost with Marshmallow Frosting. Pat flaked coconut into the frosting all around the sides of the cake. I prefer to leave the top of the cake without coconut on it so show the glossy frosting, but you can put coconut on the top too if you desire. It's YOUR cake to decorate as you please!

This cake was one of my PauPau's favorites, and it's a favorite of mine as well. It has a remarkably tender and light crumb, is rich in flavor and not overly sweet, in spite of the Marshmallow Frosting.

Marshmallow Frosting

2007-10-28T15:39:00.000-05:00

2/3 cups sugar
3 egg whites
1/3 cup light corn syrup (Karo)
2 Tbs water
1/4 tsp salt
50 miniature marshmallows (or 5 large marshmallows cut into small pieces)

Combine all ingredients in the top of a double boiler over strongly simmering water. With an electric hand mixer on low speed at first, continuously whip the mixture to break up the egg whites until all marshmallow bits are dissolved and the mixture turns opaque white. Increase mixer speed to high, and whip continuously until frosting is thick and fluffy with a good gloss.

Immediately remove from the heat and allow to cool slightly at room temperature. Frost the cake, swirling your spatula to create fluffy cloud-like swirls to best show off the texture of this frosting. The frosting becomes quite sticky and difficult to spread if it cools too much, so work quickly.

Fresh Horseradish Sauce

2007-10-16T16:04:00.000-05:00

1 fresh horseradish root
White wine vinegar
2 tsp Kosher Salt per 8 ounces of horseradish
2 tsp Sugar per 8 ounces of horseradish

With a paring knife, peel and cube the horseradish root into 1" cubes. Weigh the horseradish, and measure out an equal amount of white wine vinegar. For example, if you have 8 ounces by weight of horseradish, measure out 1 cup of vinegar. 12 ounces of horseradish would require 1-1/2 cups of vinegar.

Do the same for the kosher salt and sugar, allowing 2 tsp per 8 ounces of horseradish. Measure and set aside.

Fit your food processor with the fine grating disc, and grate the cubed horseradish root. After it is grated, switch to the blade and process the grated horseradish until smooth. Be VERY careful when you open the lid to the processor!!! The fumes will knock your socks off!

With the food processor running, pour in the sugar, salt and vinegar and process until very smooth. Spoon it into clean jars with tight-fitting lids and store in the refrigerator. Be VERY careful when you open the lid to the processor!!! The fumes will knock your socks off! (Wait, I said that already didn't I? Well, it bears repeating!)

8 ounces of root will yield 2 half-pint jars of horseradish.

NOTE: The longer you let the horseradish sit without adding the vinegar, the hotter the end product will be! If you want a hotter than heck horseradish, don't add the vinegar immediately like I do. My horseradish is plenty hot by the way, and I like the hit-your-sinuses-like-a-mack-truck kind of horseradish. If you don't have the food processor, you could do it in the blender, blending the vinegar and horseradish root together until smooth. (So I'm told.) It would be milder because of being ground in the vinegar right from the start.

To prepare a horseradish sauce for those with more tender sinuses or palates, mix fresh horseradish with crème fraîche or sour cream until your desired flavor is obtained. Start with a 50/50 mix, then adjust to your taste. Finish off the sauce with a pinch of salt and a pinch of finely ground white pepper.

Coconut 7-Minute Frosting

2007-10-14T18:20:00.000-05:00

(Courtesy of Alton Brown, Good Eats)

3 large egg whites
12 oz sugar (about 1-3/4 cups)
1/3 cup coconut water
1/2 tsp cream of tartar
1/4 tsp kosher salt
1 tsp coconut extract
1/2 tsp vanilla extract

Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer.

In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.

Southern Coconut Cake

2007-10-14T18:17:00.000-05:00

(Courtesy of Alton Brown, Good Eats)

14-1/4 oz cake flour, plus extra for pans (about 3 cups)
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 oz unsalted butter (2 sticks), room temperature
1 lb sugar, (about 2 ¼ cups)
1 tsp coconut extract
4 egg whites
1/3 cup coconut water

1 Batch Coconut 7-Minute Frosting

Preheat the oven to 350°F. Lightly grease or butter 2, 9-inch round cake pans. Line the bottom of each pan with parchment paper. Butter the parchment paper and then flour the pan. Set aside.

Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.

Combine the coconut milk and coconut cream in small bowl and set aside.

Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.

With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200°F.

Cool the cakes in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

Frost and serve.

Cook's Note:
To open a coconut: Preheat the oven to 375°F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week.

Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

Compound Butters

2007-10-14T17:37:00.000-05:00

Simply blend the desired combination of ingredients into ½ cup (1 stick) of softened sweet butter, and chill at least 8 hours before use. For best flavor, allow the butter to return to room temperature before serving.

Mexican Butter
2 cloves garlic, minced
1 - 2 seeded and minced jalapeño peppers
1 Tbs chopped fresh cilantro

Classic Herb Butter
2 Tbs fresh dill, chopped
1 Tbs fresh parsley, chopped

Seafood Butter
2 tsp minced onion
1-1/2 tsp Old Bay seasoning

Citrus Butter
1 Tbs lemon zest
1 Tbs orange zest

Honey Citrus Butter
2 Tbs honey
1 Tbs orange zest (or lemon zest)

Pecan Praline Butter
1/3 cup pecans, toasted and ground
2 Tbs brown sugar

Mediterranean Butter
3 Tbs minced olives (kalamata or similar)
1 clove garlic, minced
2 Tbs basil infused olive oil

Lemon Anchovy Butter
2 tsp anchovy paste
1 tsp lemon zest
1 tsp lemon juice

Caesar Butter
2 Tbs Parmesan cheese, grated
1 tsp anchovy paste
1 tsp lemon zest
1 tsp Worcestershire Sauce

Lemon Pepper Butter
1 tsp black pepper
1 tsp lemon zest
1 tsp lemon juice

Asian Butter
1 Tbs fresh ginger, grated
1 tsp lime zest
1 tsp dark sesame oil

Cranberry Butter
2 Tbs cranberry sauce or puree

Bourbon Butter
2 Tbs bourbon

Pesto Butter
2 Tbs pesto

Bleu Cheese Butter
1/4 cup crumbled bleu cheese

Chili Butter
1 Tbs chili powder
1 tsp cumin
1/2 tsp cayenne pepper

Blackberry Butter
2 Tbs blackberry jam
2 tsp crème de cassis or Chambord (optional)

Peach Butter
2 Tbs peach jam (or puréed preserves)
2 tsp peach schnapps (optional)

Apricot Butter
2 Tbs apricot jam (or puréed preserves)
2 tsp amaretto (optional)

Seasoned Salt

2007-10-14T17:30:00.000-05:00

1 cup table salt
2 Tbs onion powder
1 Tbs celery seed, well ground
2 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp dried parsley flakes, well ground
1/2 tsp cayenne pepper

Combine all and store in a jar with a tight-fitting lid.

Homemade Ricotta Cheese - Buttermilk Method

2007-10-14T17:11:00.002-05:00

1/2 gallon whole milk
1 pint buttermilk (full-fat if available)

Line a large colander or sieve with 6 - 8 layers of cheesecloth that has been rinsed in cold water and set aside.

In a large non-reactive saucepan, combine milk and buttermilk. Place the saucepan over high heat and insert an instant-read or candy thermometer to monitor the temperature.

Gently stir the mix frequently, scraping the bottom of the pan with a wood or silicone spatula to prevent scorching. Stop stirring when the mixture becomes warm to the touch.

As the milk continues to warm, curds will rise and clump on the surface. As the curds begin to form, scrape the bottom of the pan gently to release any stuck curds, being careful not to break up the top curd any more than necessary.

When the milk reaches 175° to 180°F, the curds and whey will separate. Immediately remove the pan from the heat set it aside to rest for 10 - 15 minutes. After resting, gently ladle the curds and whey into the prepared colander. Try not to break the curd any more than is necessary.

When the whey is mostly drained away, gently lift the corners of the cheesecloth and tie them together with some string, and hang the cheesecloth bag from the kitchen faucet to continue draining. Do not squeeze the curds! Let the cheese drain, undisturbed, for about 15 more minutes, or until all dripping stops.

Untie the bag and pack the fresh ricotta into airtight containers and refrigerate until use. It will last about 1 week in the refrigerator.

Yields about 2 cups.

Chile Rellenos

2007-09-18T23:41:00.002-05:00

4 large poblano chilies
Vegetable oil, for frying
Flour, for dredging
Salt and freshly ground black pepper
paprika
3 eggs, separated
pre-cooked and seasoned pork, chicken or beef for filling, (or vegetarian combo)
cheese for filling (optional)

Char the skin of the poblanos over a gas flame, under a broiler or on a grill until blackened and blistered all over. Put the peppers in a bowl covered with a towel plastic wrap and let them sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.

Stuff poblanos with the filling of your choice, leaving enough room for the two sides of the slit to overlap, secure with wooden toothpicks, and set aside.

Meanwhile, heat 1 inch of vegetable oil in a heavy, deep skillet or fill a deep-fat fryer according to manufacturer’s instructions. Heat oil to 375°.

While oil is heating, put some flour in a shallow pan and season with salt, pepper and a pinch of paprika.

In a bowl, beat the egg whites until soft peaks form, add a pinch of salt, then continue beating until stiff peaks form. Lightly beat the egg yolks and gently fold into the beaten whites.

Pat the stuffed peppers dry and lightly coat in the seasoned flour. Holding the chile by its stem, dip it into the egg batter so it is fully covered and tap off any excess.

Fry until evenly browned, about 3 minutes each side and drain on paper towels. Serve immediately with your favorite Tomato Ranchero Sauce.

Three Meringues (French, Italian, Swiss)

2007-09-16T23:23:00.000-05:00

French Meringue (The basic meringue.)

6 large egg whites
3/4 cups sugar
pinch salt
1/4 tsp cream of tartar

In a clean metal or glass bowl, combine egg whites and salt. Whip on low speed until eggs are broken up and starting to turn frothy. Add cream of tartar, increase speed to medium and slowly add the sugar (about 2 Tbsp. at a time) while beating until the meringue holds stiff peaks.

NOTE: This recipe can be scaled to any number of egg whites. Add 2 Tbs of sugar for every egg white. For a sweeter meringue, you can increase sugar to 3 Tbs per egg white. Omit the cream of tartar if you are using a copper bowl, as it will interact with the copper and discolor the meringue.

Italian Meringue (Stable, creamy and smooth. Perfect for cakes and pies.)

1/2 cup water
1 cup + 2 Tbs sugar , divided
5 egg whites

Combine water and 1 cup of sugar in a small saucepan, and stir to blend. Bring to a boil over high heat and cook for 2 to 3 minutes, until a candy thermometer registers 240 degrees and a syrup forms. Remove from heat and cover pan with a lid.

While the sugar is cooking, beat egg whites and 2 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. When sugar reaches 240 degrees, beat egg whites on medium speed until soft peaks form. With the mixer running, slowly pour hot syrup into whipped whites. Beat until meringue is cool, glossy and stiff peaks form.

Swiss Meringue (Usually baked for decorations or for cookies.)

6 large egg whites
1-1/2 cups sugar
1 tsp vanilla extract

Combine egg whites, sugar and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch (5 to 7 minutes). Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed until stiff, glossy peaks form (about 10 minutes). Use immediately to top pies, or pipe onto parchment paper in small mounds, then bake at 200 degrees for 30-40 minutes until dry and hard to the touch.

Maui Surf Mai Tai

2007-09-16T23:17:00.000-05:00

1 oz Bacardi Light Rum
1 oz Bacardi Dark Rum
1 oz Curacao
1 oz Orgeat
1 oz orange juice
1 oz lemon juice
1/2 oz Bacardi 151 rum (optional)

Shake all together with crushed ice (except Bacardi 151). Pour into large highball over crushed ice, float 1/2 oz Bacardi 151 rum on top if desired. Serve with pineapple spear.

(Don't drink this one too quickly, or have too many, or you will be saying "Aloha" to the evening very early!)

Marnee Thai Angel Wings

2007-09-14T18:04:00.000-05:00

(Courtesy of Marnee Thai Restaurant, San Francisco, CA)

3 lbs chicken wings
Thai Sweet Garlic Sauce
1 cup fresh basil leaves
Red bell pepper strips
Vegetable oil for frying

Rinse wings and pat dry. Cut apart at joints; reserve wing tips for other uses.

In a large wok or deep 5-qt pan, fry wings in 375°F oil until browned and crisp. (If making ahead, cool, cover, and chill up to 1 day. Reheat, uncovered, in a 350°F oven until hot, about 15 minutes.)

Meanwhile, rinse basil leaves and spread out on towels to dry thoroughly. Fry a few leaves at a time until they turn bright green and somewhat transparent, 5 to 20 seconds. Take care not to scorch. Transfer leaves from oil with a slotted spoon and drain on towels. Leaves are more transparent when cool. May be stored in a towel-lined airtight container up to 3 days.

With a slotted spoon, transfer wings to warm Thai Sweet Garlic Sauce; mix well. To serve, pour wings onto a platter; scatter with basil and red pepper. Eat hot or cold.

Makes 4 to 6 main-dish servings, or 8 to 12 appetizer servings.

To reduce the fat content, you can bake the wings by placing them in a single layer in a large pan. Bake, uncovered, at 400°F until browned and crisp (about 1 hour and 15 minutes) turning occasionally. Drain off fat.