Filet Mignon as defined in Food Lover’s Companion
“This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1-2 inches thick and 1 ½ to 3 inches in diameter. It’s extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly over broiling, grilling or sautéing.”
Five-spice powder as defined in Food Lover’s Companion
“Used extensively in Chinese cooking, this pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.”
Flank steak as defined in Food Lover’s Companion
“Long, thin and fibrous, this boneless cut of beef comes from the animal’s lower hindquarters. It’s usually tenderized by marinating, then broiled or grilled whole. Great for beef jerky.”
Fricassee as defined in Food Lover’s Companion
“A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.”
Ganache as defined in Food Lover’s Companion
“A rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache is used to glaze cakes, pastries and tortes.”
Gnocchi as defined in Food Lover’s Companion
“Italian for “dumplings,” gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and parmesan or a savory sauce. The dough can be chilled, sliced and either baked or fried. Gnocchi are usually served as a side dish and make excellent accompaniments for meat and poultry.”
Gorgonzola as defined in Food Lover’s Companion
“Named for a town outside Milan where it was originally made, Gorgonzola is one of Italy’s great cheeses. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins. This cow’s milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong- sometimes down-right stinky! The cheese usually comes in foil-wrapped wedges cut from medium-size wheels. Gorgonzola is a perfect accompaniment for pears, apples, and peaches, and pairs nicely with hearty red wines. It’s delicious when melted over potatoes or crumbled on salads.”
Gouda as defined in Food Lover’s Companion
“Holland’s most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to Edam, but its texture is slightly cremier due to its higher milk fat content. Gouda can be made from whole or part-skim cow’s milk, and aged anywhere from a few weeks to over a year. The younger Gouda, the milder the flavor. It usually has a yellow wax ring. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Though Gouda is also made in the U.S., the domestic version is rarely aged and is extremely mild flavored. Gouda is particularly good with beer, red wines and dark bread; it’s great for fondue.”
Grenadine as defined in Food Lover’s Companion
“A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. At one time, grenadine was made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make syrup. Grenadine sometimes contains alcohol, so be sure to check the label.”
Gruyere as defined in Food Lover’s Companion
“Swiss Gruyere is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow’s milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It’s usually aged for 10-12 months and has a golden brown rind (that needs to be cut and discarded) and a firm, pale yellow interior with well-spaced, medium-size holes. It’s made in 100-poind wheels that are cut into wedges for the market. Gruyere is also produced in France and several other countries. A processed Gruyere is also marketed in small, foil-wrapped wedges, but as with all processed cheeses it in no way compares to the real thing.”
Friday, February 5, 2010
Fresh Strawberry Coffee Cake
Fresh Strawberry Coffee Cake
By: Jo-Anne Clark Brown
1 cup flour
¼ cup granulated sugar
2 teaspoons baking soda
½ cup buttermilk
1 egg
2 Tablespoons melted butter
1 ½ cup sliced fresh strawberries
Topping:
½ cup firmly packed brown sugar
½ cup flour
½ teaspoon ground cinnamon
¼ cup butter, cut into cubes
¼ cup nuts
Chop in food processor until fine.
In a large bowl combine 1 cup flour, sugar and baking soda. Add the buttermilk, egg, butter and beat until well blended. Spread the batter into a greased 8x8 glass square pan. Place sliced strawberries on top of batter. Sprinkle with topping. Bake at 375 degrees for 30 minutes.
Serve warm with whipped topping if desired.
Serves 9
“This is delightful! The flavor is subtle, but the strawberries add flavor and the topping gives a crunch…light and fluffy texture on the coffee cake section. I would recommend even as a breakfast idea.”
Splenda-iferous Cream-Filled Vanilla Cupcakes
Splenda-iferous Cream-Filled Vanilla Cupcakes
By: Jennifer Appel
2 ¼ cups CAKE flour
½ cup instant nonfat powdered milk
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup Splenda Sugar Blend for Baking
3 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.
In a medium bowl, combine the CAKE flour, powdered milk, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and Splenda on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the buttermilk. Add in the vanilla and mix well.
Spoon the batter into the cups to about 2/3 full. Bake 18-20 minutes. Let the cupcakes cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.
When the cupcakes are thoroughly cool, fill a squeeze bottle with the filling, and insert tip of the bottle into the center of the cooled cupcake (can also be done using a Ziploc bag with the tip cut). Carefully squeeze about 1 Tablespoon into the center of each cupcake, being careful not to let too much ooze out of top. When done, frost the tops of the cupcakes.
Vanilla Filling and Frosting:
2 cups (4 sticks) unsalted butter, cut into small pieces, divided
1 cup Splenda Sugar Blend for Baking, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
1 cup half-and-half, divided
In a medium saucepan, place 2 sticks of butter, ½ cup Splenda and 1 Tablespoon vanilla. Melt slowly over low heat, stirring occasionally. Allow to cool for 10 minutes. Transfer the mixture to a large bowl, and using the whisk attachment of a stand mixer, whip the mixture at high speed until the ingredients start to become stiff. Add to that ½ cup half-and-half, 2 more sticks butter, ½ cup Splenda and 1 teaspoon vanilla. Whip again for 1-2 minutes, and add the remaining ½ cup half-and-half. Continue whipping on medium-high speed until stiff peaks form.
Makes approximately 4 cups
By: Jennifer Appel
2 ¼ cups CAKE flour
½ cup instant nonfat powdered milk
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup Splenda Sugar Blend for Baking
3 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.
In a medium bowl, combine the CAKE flour, powdered milk, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and Splenda on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the buttermilk. Add in the vanilla and mix well.
Spoon the batter into the cups to about 2/3 full. Bake 18-20 minutes. Let the cupcakes cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.
When the cupcakes are thoroughly cool, fill a squeeze bottle with the filling, and insert tip of the bottle into the center of the cooled cupcake (can also be done using a Ziploc bag with the tip cut). Carefully squeeze about 1 Tablespoon into the center of each cupcake, being careful not to let too much ooze out of top. When done, frost the tops of the cupcakes.
Vanilla Filling and Frosting:
2 cups (4 sticks) unsalted butter, cut into small pieces, divided
1 cup Splenda Sugar Blend for Baking, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
1 cup half-and-half, divided
In a medium saucepan, place 2 sticks of butter, ½ cup Splenda and 1 Tablespoon vanilla. Melt slowly over low heat, stirring occasionally. Allow to cool for 10 minutes. Transfer the mixture to a large bowl, and using the whisk attachment of a stand mixer, whip the mixture at high speed until the ingredients start to become stiff. Add to that ½ cup half-and-half, 2 more sticks butter, ½ cup Splenda and 1 teaspoon vanilla. Whip again for 1-2 minutes, and add the remaining ½ cup half-and-half. Continue whipping on medium-high speed until stiff peaks form.
Makes approximately 4 cups
Apricot Orange Almond Muffins
Apricot Orange Almond Muffins
By: Jennifer Appel
2 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
2/3 cup firmly packed brown sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup chopped dry apricots
2 Tablespoons finely grated orange zest
3-4 Tablespoons sliced almonds
Preheat oven to 400 degrees. Thoroughly grease a muffin tin (10-12).
In a large bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. In another bowl, combine the egg, buttermilk, sugar, melted butter, vanilla, and almond extract. Once combined, stir in the apricots and zest. Add the mixture all at once to the flour mixture, and stir until just moistened. The batter may be somewhat stiff.
Spoon the batter into the prepared tin, filling each cup ¾ full. Sprinkle each muffin with a few sliced almonds.
Bake 16-20 minutes, or until cake tester inserted comes out clean.
Cool muffins in the pan on a wire rack for 10 minutes. Remove from the pan and serve slightly warm.
Makes 10-12 muffins
By: Jennifer Appel
2 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
2/3 cup firmly packed brown sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup chopped dry apricots
2 Tablespoons finely grated orange zest
3-4 Tablespoons sliced almonds
Preheat oven to 400 degrees. Thoroughly grease a muffin tin (10-12).
In a large bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. In another bowl, combine the egg, buttermilk, sugar, melted butter, vanilla, and almond extract. Once combined, stir in the apricots and zest. Add the mixture all at once to the flour mixture, and stir until just moistened. The batter may be somewhat stiff.
Spoon the batter into the prepared tin, filling each cup ¾ full. Sprinkle each muffin with a few sliced almonds.
Bake 16-20 minutes, or until cake tester inserted comes out clean.
Cool muffins in the pan on a wire rack for 10 minutes. Remove from the pan and serve slightly warm.
Makes 10-12 muffins
Marshmallow Crunch Brownie Bars
Marshmallow Crunch Brownie Bars
By: Jennifer Appel
Brownie ingredients:
4 oz unsweetened chocolate
2/3 cup (1 1/3 sticks) plus 1 Tablespoon unsalted butter, divided
¾ cup semisweet chocolate chips
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, all room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
Topping:
1 package mini marshmallows (10 ½ oz)
1 ½ cups semisweet chocolate chips
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1 ½ cups crispy rice cereal
Preheat oven to 350 degrees. Grease 9x13 glass baking dish.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl, sift the flour, baking powder and salt. Set aside.
In a large bowl, place the eggs and whisk. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture. Mix well. Stir in the sifted dry ingredients. Mix well.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the pan comes out with moist crumbs or clean.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies finish baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Makes 12 squares
By: Jennifer Appel
Brownie ingredients:
4 oz unsweetened chocolate
2/3 cup (1 1/3 sticks) plus 1 Tablespoon unsalted butter, divided
¾ cup semisweet chocolate chips
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, all room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
Topping:
1 package mini marshmallows (10 ½ oz)
1 ½ cups semisweet chocolate chips
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1 ½ cups crispy rice cereal
Preheat oven to 350 degrees. Grease 9x13 glass baking dish.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl, sift the flour, baking powder and salt. Set aside.
In a large bowl, place the eggs and whisk. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture. Mix well. Stir in the sifted dry ingredients. Mix well.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the pan comes out with moist crumbs or clean.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies finish baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Makes 12 squares
Thursday, February 4, 2010
Perfect Chicken Wings
Perfect Chicken Wings
By: Cliff
6 chicken wings, soaked in buttermilk for at least an hour
Dip in homemade bread crumb mixture:
Rice Krispies
French’s Fried Onions
Garlic seasoning
Dry Barbeque seasoning
*Pulsed in food processor until fine
Cover baking sheet with non-stick foil. Place breaded chicken wings on sheet and sprinkle with additional dry barbeque seasoning.
Preheat oven to 400 degrees (not convection or it will burn). Cook chicken wings for 50 minutes, turning over after 30 minutes, and pouring melted butter (about 2 Tablespoons) over to crisp. Chicken wings will be crunchy, and a bit black, but great flavor, especially if dipped in pre-made blue cheese dressing!
Serves 2 (3 wings each)
Roasted Vegetables
Roasted Vegetables
By: Rosanna
A lot of variations of vegetables can be used here. This is a basic guideline.
Line a baking sheet with non-stick foil. Preheat oven to 400 degrees.
Fresh vegetables:
(3) red potatoes, washed and quartered
(1) yellow bell pepper, seeded and cut into big chunks
½ red onion, large sliced
Yellow squash, rinsed, and cut into big chunks
Green zucchini, rinsed, and cut into big chunks
Pour olive oil (about 1-2 Tablespoons) over vegetables on lined baking sheet. With clean hands toss the vegetables in the olive oil. Sprinkle with kosher salt and freshly ground black pepper.
Bake for 35-45 minutes, flipping once or twice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just potatoes:
2 red potatoes (per person), washed and quartered
4 Tablespoons butter, melted
1 teaspoon paprika
1 teaspoon chives
Kosher salt and black pepper
Garlic seasoning (optional)
Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Bake for 40-45 minutes, turning occasionally to prevent burning on one side! Serve with ranch or ketchup if desired.
Soft Caramels
Soft Caramels
By: The Culinary Institute of America
Flourless cooking spray for greasing
2 cups superfine baking sugar
1 cup heavy cream
¾ cup whole or low-fat milk
Large zest strips from ½ orange
½ vanilla bean, split lengthwise
½ cup light corn syrup
1 Tablespoon unsalted butter
Lightly coat a 9-inch square baking pan with cooking spray. Cut 2 9x16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper overhang on each side of the pan.
Combine the sugar, cream, milk, zest and vanilla bean in a large, heavy saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup while continuing to stir. Continue cooking until the mixture reaches a medium golden brown, 245 degrees on a candy thermometer, the firm ball stage.
Pour the mixture immediately into the prepared pan, remove the vanilla bean and orange zest and cool to room temperature. Using greased kitchen shears or a greased sharp knife, cut into squares.
“Caramels should be very smooth and rich, the result of adding the cream, butter and corn syrup to sugar as it cooks. These soft candies can be cut into a variety of simple shapes. Wrap them individually in twists of waxed paper or colorful cellophane and stack then in tins or boxes for gift giving. Check in craft stores that carry cake and candy making supplies for wrappers and boxes.”
By: The Culinary Institute of America
Flourless cooking spray for greasing
2 cups superfine baking sugar
1 cup heavy cream
¾ cup whole or low-fat milk
Large zest strips from ½ orange
½ vanilla bean, split lengthwise
½ cup light corn syrup
1 Tablespoon unsalted butter
Lightly coat a 9-inch square baking pan with cooking spray. Cut 2 9x16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper overhang on each side of the pan.
Combine the sugar, cream, milk, zest and vanilla bean in a large, heavy saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup while continuing to stir. Continue cooking until the mixture reaches a medium golden brown, 245 degrees on a candy thermometer, the firm ball stage.
Pour the mixture immediately into the prepared pan, remove the vanilla bean and orange zest and cool to room temperature. Using greased kitchen shears or a greased sharp knife, cut into squares.
“Caramels should be very smooth and rich, the result of adding the cream, butter and corn syrup to sugar as it cooks. These soft candies can be cut into a variety of simple shapes. Wrap them individually in twists of waxed paper or colorful cellophane and stack then in tins or boxes for gift giving. Check in craft stores that carry cake and candy making supplies for wrappers and boxes.”
Semolina Pizza with Fresh Herbs and Goat Cheese
Semolina Pizza with Fresh Herbs and Goat Cheese
By: The Culinary Institute of America
Pizza Dough:
3 ½ cups bread flour plus extra as needed
½ cup semolina flour (can be found at most supermarkets in their bulk bin area)
1 ½ teaspoon active dry yeast
1 ½ cups room-temperature water
3 Tablespoons olive oil plus extra for greasing
2 teaspoons salt
Cornmeal for dusting
Topping:
4 Tablespoons extra virgin olive oil
1 red onion, cut into thin slices
1 Tablespoon chopped fresh basil leaves
1 teaspoon dry oregano
1 clove garlic, minced
Freshly ground pepper
5 oz fresh goat cheese crumbled or crumbled feta cheese
4 Tablespoons freshly ground parmesan cheese
6 sun-dried tomatoes, drained, sliced thin, then cubed
To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap and let rise in a warm place until nearly doubled in size, about 30 minutes. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting it into 2 equal pieces and rounding into smooth balls. Cover the dough and let rest another 15-20 minutes.
Preheat the oven to 450 degrees. Prepare 2 baking sheets by scattering them with cornmeal.
To shape the pizza dough, turn the dough out onto a lightly floured work surface and, working with one piece at a time, press the dough into a disk of even thickness, stretching and turning the dough as you work or using a rolling pin. Continue until the dough is an evenly thick 12-inch round.
Transfer the dough rounds to the cornmeal-scattered baking sheets. Drizzle each pizza with 1 Tablespoon of the olive oil, then scatter with the remaining topping ingredients. Drizzle an additional 1 Tablespoon olive oil over each pizza and bake until golden brown around the edges, 10-12 minutes. Serve at once.
“This was a huge hit with former culinary students. The olive oil offers a fresh alternative to a tomato base and is a healthier option. The goat or feta cheese cuts down on the amount of fat compared to using traditional mozzarella cheese. Love the dusted cornmeal on the bottom of the dough!”
By: The Culinary Institute of America
Pizza Dough:
3 ½ cups bread flour plus extra as needed
½ cup semolina flour (can be found at most supermarkets in their bulk bin area)
1 ½ teaspoon active dry yeast
1 ½ cups room-temperature water
3 Tablespoons olive oil plus extra for greasing
2 teaspoons salt
Cornmeal for dusting
Topping:
4 Tablespoons extra virgin olive oil
1 red onion, cut into thin slices
1 Tablespoon chopped fresh basil leaves
1 teaspoon dry oregano
1 clove garlic, minced
Freshly ground pepper
5 oz fresh goat cheese crumbled or crumbled feta cheese
4 Tablespoons freshly ground parmesan cheese
6 sun-dried tomatoes, drained, sliced thin, then cubed
To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap and let rise in a warm place until nearly doubled in size, about 30 minutes. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting it into 2 equal pieces and rounding into smooth balls. Cover the dough and let rest another 15-20 minutes.
Preheat the oven to 450 degrees. Prepare 2 baking sheets by scattering them with cornmeal.
To shape the pizza dough, turn the dough out onto a lightly floured work surface and, working with one piece at a time, press the dough into a disk of even thickness, stretching and turning the dough as you work or using a rolling pin. Continue until the dough is an evenly thick 12-inch round.
Transfer the dough rounds to the cornmeal-scattered baking sheets. Drizzle each pizza with 1 Tablespoon of the olive oil, then scatter with the remaining topping ingredients. Drizzle an additional 1 Tablespoon olive oil over each pizza and bake until golden brown around the edges, 10-12 minutes. Serve at once.
“This was a huge hit with former culinary students. The olive oil offers a fresh alternative to a tomato base and is a healthier option. The goat or feta cheese cuts down on the amount of fat compared to using traditional mozzarella cheese. Love the dusted cornmeal on the bottom of the dough!”
Raisin Bread with a Cinnamon Swirl
Raisin Bread with a Cinnamon Swirl
By: The Culinary Institute of America
4 ½ cups flour plus extra as needed
2 teaspoons dry yeast
2 cups whole or low-fat milk, boiled and cooled to room temperature
8 Tablespoons (1 stick) unsalted butter at room temperature
¼ cup granulated sugar
2 large eggs
2 teaspoons salt
1 cup raisins
1 Tablespoon ground cinnamon
Vegetable oil for greasing
Egg wash (1 large egg whisked with 2 Tablespoons cold milk or water)
Cinnamon sugar (1/2 teaspoon ground cinnamon mixed with 1/3 cup granulated sugar)
Combine the flour and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, butter, sugar, eggs and salt and mix on low speed for 4 minutes. In the last minute of kneading add the raisins. In the last 30 seconds add the cinnamon, kneading just long enough to create a swirl. The dough should be slightly soft.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until nearly doubled in size, about 1 hour (I’ve preheated an oven to 200 degrees, then turned off to cool down a bit while I make the dough. By the time the dough is ready for this stage the oven is the perfect warm environment, and since it is off it doesn’t cook the dough!). Fold the dough over gently. Allow the dough to rest for 15 minutes before transferring it to a lightly floured work surface. Divide into 2 equal pieces and round each into a smooth ball, pulling the outer layer taut and pinching together the excess dough at the base of the ball. Place seam sides down on a lightly floured surface, cover, and let rest until relaxed, 15-20 minutes.
Lightly grease 2 loaf pans.
On a lightly floured work surface, stretch each piece of dough into an even rectangle. Brush the dough lightly with egg wash and sprinkle with cinnamon sugar (as if you were making cinnamon roll dough). Fold each short end of the rectangle in about 1 inch. Roll the top end of the dough toward the center and press the seam closed with your fingertips. Continue to roll the dough into a cylinder and seal the seam with the palm of your hand. Gently roll the cylinder back and forth until it is about 11 inches long and even thickness.
Place each cylinder of dough, seam side down, into a prepared loaf pan. Brush the loaf lightly with egg wash. Let the dough rise in a warm place, uncovered, until the dough fills the pan and springs back slowly to the touch but does not collapse, 1 ½- 2 hours. Meanwhile, preheat the oven to 425 degrees.
Gently brush the dough with egg wash again before baking. Bake until the loaves have a brown crust and the sided retain their structure when pressed, 25-30 minutes. Immediately remove the bread from the pans and let cool completely on wire racks before slicing and serving.
“Wonderful technique. Yummy with butter, powdered sugar dusted on top with warm maple syrup!”
By: The Culinary Institute of America
4 ½ cups flour plus extra as needed
2 teaspoons dry yeast
2 cups whole or low-fat milk, boiled and cooled to room temperature
8 Tablespoons (1 stick) unsalted butter at room temperature
¼ cup granulated sugar
2 large eggs
2 teaspoons salt
1 cup raisins
1 Tablespoon ground cinnamon
Vegetable oil for greasing
Egg wash (1 large egg whisked with 2 Tablespoons cold milk or water)
Cinnamon sugar (1/2 teaspoon ground cinnamon mixed with 1/3 cup granulated sugar)
Combine the flour and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, butter, sugar, eggs and salt and mix on low speed for 4 minutes. In the last minute of kneading add the raisins. In the last 30 seconds add the cinnamon, kneading just long enough to create a swirl. The dough should be slightly soft.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until nearly doubled in size, about 1 hour (I’ve preheated an oven to 200 degrees, then turned off to cool down a bit while I make the dough. By the time the dough is ready for this stage the oven is the perfect warm environment, and since it is off it doesn’t cook the dough!). Fold the dough over gently. Allow the dough to rest for 15 minutes before transferring it to a lightly floured work surface. Divide into 2 equal pieces and round each into a smooth ball, pulling the outer layer taut and pinching together the excess dough at the base of the ball. Place seam sides down on a lightly floured surface, cover, and let rest until relaxed, 15-20 minutes.
Lightly grease 2 loaf pans.
On a lightly floured work surface, stretch each piece of dough into an even rectangle. Brush the dough lightly with egg wash and sprinkle with cinnamon sugar (as if you were making cinnamon roll dough). Fold each short end of the rectangle in about 1 inch. Roll the top end of the dough toward the center and press the seam closed with your fingertips. Continue to roll the dough into a cylinder and seal the seam with the palm of your hand. Gently roll the cylinder back and forth until it is about 11 inches long and even thickness.
Place each cylinder of dough, seam side down, into a prepared loaf pan. Brush the loaf lightly with egg wash. Let the dough rise in a warm place, uncovered, until the dough fills the pan and springs back slowly to the touch but does not collapse, 1 ½- 2 hours. Meanwhile, preheat the oven to 425 degrees.
Gently brush the dough with egg wash again before baking. Bake until the loaves have a brown crust and the sided retain their structure when pressed, 25-30 minutes. Immediately remove the bread from the pans and let cool completely on wire racks before slicing and serving.
“Wonderful technique. Yummy with butter, powdered sugar dusted on top with warm maple syrup!”
Culinary Definitions:
Almond Paste as defined in Food Lover’s Companion
“A mixture of blanched ground almonds, sugar and Glycerin or other liquid. Almond extract is sometimes added to intensify the flavor. Almond paste is used in a variety of confections and is less sweet and slightly coarser than Marzipan. It should be firm but pliable before use in a recipe. If it becomes hard, it can be softened by heating for 2-3 seconds in the microwave. Once opened, it should be wrapped tightly and refrigerated. Almond paste is available in most supermarkets in cans and plastic packages. Bitter-almond paste is used to flavor the famous AMARETTI cookies.”
Arborio Rice as defined in Food Lover’s Companion
“The high-starch kernels of this Italian-grown grain are shorter and fatter than other short-grain rice. Arborio is traditionally used for Risotto because its increased starch lends this classic dish its requisite creamy texture.”
Caper as defined in Food Lover’s Companion
“The flower bud of a bush native to the Mediterranean and parts of Asia. The small are picked, sun-dried, and then pickled in a vinegar brine. Capers range in size…which can be as large as the tip of your little finger. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they’re also used as a garnish for meat and vegetable dishes.”
Chiffonade as defined in Food Lover’s Companion
“Culinary, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.”
Clarified Butter as defined in Food Lover’s Companion
“This is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means the butter won’t have as rich of flavor.”
Demi-glace as defined in Food Lover’s Companion
“A rich Espagnole sauce, which is slowly cooked with beef stock and Madeira or Sherry until it’s reduced by half. The result is a thick glaze that coats a spoon. This intense mixture is used as a base for many other sauces.”
Evaporated Milk as defined in Food Lover’s Companion
“This canned, unsweetened milk is fresh, homogenized milk from which 60% of the water has been removed. Vitamin D is added for extra nutritional value. It comes in whole, lowfat and skim forms; the whole-milk version must contain at least 7.9% milk fat, the lowfat has about half that and the skim version ½ percent or less. As it comes from the can, evaporated milk is used to enrich custards or add a creamy texture to many dishes. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Evaporated milk is less expensive than fresh milk and is therefore popular for many cooked dishes. It has a slightly caramelized, “canned” flavor that is not appreciated by all who taste it. Canned milk can be stored at room temperature until opened, after which it must be tightly covered and refrigerated for no more than a week. When slightly frozen, evaporated milk can be whipped and used as an inexpensive substitute for whipped cream.”
“A mixture of blanched ground almonds, sugar and Glycerin or other liquid. Almond extract is sometimes added to intensify the flavor. Almond paste is used in a variety of confections and is less sweet and slightly coarser than Marzipan. It should be firm but pliable before use in a recipe. If it becomes hard, it can be softened by heating for 2-3 seconds in the microwave. Once opened, it should be wrapped tightly and refrigerated. Almond paste is available in most supermarkets in cans and plastic packages. Bitter-almond paste is used to flavor the famous AMARETTI cookies.”
Arborio Rice as defined in Food Lover’s Companion
“The high-starch kernels of this Italian-grown grain are shorter and fatter than other short-grain rice. Arborio is traditionally used for Risotto because its increased starch lends this classic dish its requisite creamy texture.”
Caper as defined in Food Lover’s Companion
“The flower bud of a bush native to the Mediterranean and parts of Asia. The small are picked, sun-dried, and then pickled in a vinegar brine. Capers range in size…which can be as large as the tip of your little finger. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they’re also used as a garnish for meat and vegetable dishes.”
Chiffonade as defined in Food Lover’s Companion
“Culinary, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.”
Clarified Butter as defined in Food Lover’s Companion
“This is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means the butter won’t have as rich of flavor.”
Demi-glace as defined in Food Lover’s Companion
“A rich Espagnole sauce, which is slowly cooked with beef stock and Madeira or Sherry until it’s reduced by half. The result is a thick glaze that coats a spoon. This intense mixture is used as a base for many other sauces.”
Evaporated Milk as defined in Food Lover’s Companion
“This canned, unsweetened milk is fresh, homogenized milk from which 60% of the water has been removed. Vitamin D is added for extra nutritional value. It comes in whole, lowfat and skim forms; the whole-milk version must contain at least 7.9% milk fat, the lowfat has about half that and the skim version ½ percent or less. As it comes from the can, evaporated milk is used to enrich custards or add a creamy texture to many dishes. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Evaporated milk is less expensive than fresh milk and is therefore popular for many cooked dishes. It has a slightly caramelized, “canned” flavor that is not appreciated by all who taste it. Canned milk can be stored at room temperature until opened, after which it must be tightly covered and refrigerated for no more than a week. When slightly frozen, evaporated milk can be whipped and used as an inexpensive substitute for whipped cream.”
Rustic Peach Galette
Rustic Peach Galette
By: The Culinary Institute of America
Single refrigerated pie dough crust
1 can sliced peaches, drained
2 green granny smith apples, cored, peeled and cut in ½ inch cubes
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup crumbled ladyfingers or graham crackers crushed
Egg wash (1 large egg whisked with 2 Tablespoons cold milk)
2 Tablespoons sugar
Roll the pie dough out into a 10-inch round.
Toss peaches and apples with lemon juice, granulated sugar, cinnamon and nutmeg.
Transfer the dough round to a parchment paper-lined (very important) baking sheet. Sprinkle with the ladyfinger crumbs or crushed graham crackers, in the center of the dough, leaving the border unfilled. Brush a 1-inch perimeter of the dough round lightly with egg wash. Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border. “Beautiful effect.”
Brush the pleated edge of the pastry lightly with egg wash and sprinkle with sugar. Bake until pastry is golden brown and the peaches hot and juicy, about 25 minutes. Remove the tart from the oven and cool on the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature for up to 3 days.
“Fabulous warm with vanilla bean ice cream. Great texture. Easy transfer to serving plate. Cliff and I devoured half of the plate in one serving!”
By: The Culinary Institute of America
Single refrigerated pie dough crust
1 can sliced peaches, drained
2 green granny smith apples, cored, peeled and cut in ½ inch cubes
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup crumbled ladyfingers or graham crackers crushed
Egg wash (1 large egg whisked with 2 Tablespoons cold milk)
2 Tablespoons sugar
Roll the pie dough out into a 10-inch round.
Toss peaches and apples with lemon juice, granulated sugar, cinnamon and nutmeg.
Transfer the dough round to a parchment paper-lined (very important) baking sheet. Sprinkle with the ladyfinger crumbs or crushed graham crackers, in the center of the dough, leaving the border unfilled. Brush a 1-inch perimeter of the dough round lightly with egg wash. Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border. “Beautiful effect.”
Brush the pleated edge of the pastry lightly with egg wash and sprinkle with sugar. Bake until pastry is golden brown and the peaches hot and juicy, about 25 minutes. Remove the tart from the oven and cool on the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature for up to 3 days.
“Fabulous warm with vanilla bean ice cream. Great texture. Easy transfer to serving plate. Cliff and I devoured half of the plate in one serving!”
Old World Strawberry Chocolate Cake
Old World Strawberry Chocolate Cake
By: Jo-Anne Clark Brown
1 ½ cups sifted cake flour
1 ¼ cups granulated sugar
1/3 cup cocoa, sifted
1 Tablespoon instant coffee powder (optional)
1 ¼ teaspoons baking soda
½ teaspoon salt
2/3 cup butter
1 cup buttermilk
1 teaspoon vanilla
2 eggs
~~~~~~~~~~~~
2 Tablespoons sugar
1 quart fresh strawberries, halved
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Glaze:
3 squares semisweet chocolate
3 Tablespoons water
1 teaspoon instant coffee powder (optional)
1 Tablespoon gutter
1 cup confectioners’ sugar
~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups sweetened whipped cream or whipped topping such as cool whip
Whole strawberries for garnish
Lightly oil two 8-inch round cake pans. In the bowl of an electric mixer combine flour, 1 ½ cups sugar, cocoa, instant coffee powder (optional), baking soda, and salt. Add the butter, 2/3 of the buttermilk, and the vanilla. Beat on medium speed for about 2 minutes. Add the remaining buttermilk and eggs. Beat 2 minutes more. Pour the batter into the prepared pans. Bake at 325 degrees for 20-25 minutes.
Cool the layers on a wire rack.
In a large bowl sprinkle 2 Tablespoons sugar over the strawberries.
In a heavy saucepan melt the chocolate with the water, coffee powder (optional), and butter over low heat. Remove the pan from the heat, and stir in the sugar. Add a little hot water if necessary to make a medium thin glaze.
Place one cake layer on a serving platter, and cover with half of the strawberries. Drizzle with half the glaze and top with half the whipped cream. Repeat with second layer. Garnish with whole strawberries.
Serves 8-10.
By: Jo-Anne Clark Brown
1 ½ cups sifted cake flour
1 ¼ cups granulated sugar
1/3 cup cocoa, sifted
1 Tablespoon instant coffee powder (optional)
1 ¼ teaspoons baking soda
½ teaspoon salt
2/3 cup butter
1 cup buttermilk
1 teaspoon vanilla
2 eggs
~~~~~~~~~~~~
2 Tablespoons sugar
1 quart fresh strawberries, halved
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Glaze:
3 squares semisweet chocolate
3 Tablespoons water
1 teaspoon instant coffee powder (optional)
1 Tablespoon gutter
1 cup confectioners’ sugar
~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups sweetened whipped cream or whipped topping such as cool whip
Whole strawberries for garnish
Lightly oil two 8-inch round cake pans. In the bowl of an electric mixer combine flour, 1 ½ cups sugar, cocoa, instant coffee powder (optional), baking soda, and salt. Add the butter, 2/3 of the buttermilk, and the vanilla. Beat on medium speed for about 2 minutes. Add the remaining buttermilk and eggs. Beat 2 minutes more. Pour the batter into the prepared pans. Bake at 325 degrees for 20-25 minutes.
Cool the layers on a wire rack.
In a large bowl sprinkle 2 Tablespoons sugar over the strawberries.
In a heavy saucepan melt the chocolate with the water, coffee powder (optional), and butter over low heat. Remove the pan from the heat, and stir in the sugar. Add a little hot water if necessary to make a medium thin glaze.
Place one cake layer on a serving platter, and cover with half of the strawberries. Drizzle with half the glaze and top with half the whipped cream. Repeat with second layer. Garnish with whole strawberries.
Serves 8-10.
Strawberry Chocolate Mousse
Strawberry Chocolate Mousse
By: Jo-Anne Clark Brown
2 (1oz) squares of semisweet chocolate
3 Tablespoons hot water
8 oz cream cheese
1 Tablespoon confectioners’ sugar
¼ cup milk
2 cups (1 pint) whipping cream
2 Tablespoons superfine baking sugar
2 cups sliced strawberries
In a saucepan with a heavy bottom or in a double broiler melt the chocolate in the hot water over low heat, stirring until smooth. Remove from the heat and cool.
In a medium bowl beat half of the cream cheese with confectioners sugar until well blended. Add the milk and beat until blended. In a separate bowl whip the cream until it begins to thicken. Add the sugar and continue to beat until stiff. Do not overbeat. Mix 2 cups of the whipped cream into the creamed cheese mixture, then mix in 1 cup of the sliced strawberries. Transfer to a soufflé dish or dessert bowl. Chill.
Beat the remaining cream cheese until fluffy. Blend in the melted chocolate and remaining whip cream. Cover the chilled strawberry-cream cheese mixture with the chocolate mixture. Chill completely for about 4 hours. Serve with the remaining sliced strawberries and additional whipped cream if desired.
Serves 6-8.
By: Jo-Anne Clark Brown
2 (1oz) squares of semisweet chocolate
3 Tablespoons hot water
8 oz cream cheese
1 Tablespoon confectioners’ sugar
¼ cup milk
2 cups (1 pint) whipping cream
2 Tablespoons superfine baking sugar
2 cups sliced strawberries
In a saucepan with a heavy bottom or in a double broiler melt the chocolate in the hot water over low heat, stirring until smooth. Remove from the heat and cool.
In a medium bowl beat half of the cream cheese with confectioners sugar until well blended. Add the milk and beat until blended. In a separate bowl whip the cream until it begins to thicken. Add the sugar and continue to beat until stiff. Do not overbeat. Mix 2 cups of the whipped cream into the creamed cheese mixture, then mix in 1 cup of the sliced strawberries. Transfer to a soufflé dish or dessert bowl. Chill.
Beat the remaining cream cheese until fluffy. Blend in the melted chocolate and remaining whip cream. Cover the chilled strawberry-cream cheese mixture with the chocolate mixture. Chill completely for about 4 hours. Serve with the remaining sliced strawberries and additional whipped cream if desired.
Serves 6-8.
Strawberry Soufflé
Strawberry Soufflé
By: Jo-Anne Clark Brown
2 ½ cups fresh strawberries
1 envelope unflavored gelatin
¼ cup cold water
4 eggs; whites separated from yolks
¾ cup granulated sugar; divided
1 Tablespoon lemon juice
1 cup whipping cream
Prepare a 4-cup soufflé dish.
In a blender puree the strawberries on high speed for 30 seconds.
In a small bowl soak the gelatin in cold water until softened.
In the top of a double broiler beat the egg yolks and ½ cup sugar until lemon colored. Add the lemon juice and cook over simmering water, stirring constantly, for about 5 minutes until thickened. Add the gelatin and stir until dissolved. Cool. Stir in the strawberry puree. Add 2 drops of red food coloring to tint a delicate pink.
In a large bowl beat the egg whites until soft peaks form. Slowly add ¼ cup sugar and continue to beat until stiff.
In a separate bowl whip the cream until soft peaks form. Fold the meringue and whipped cream into the strawberry mixture. Pour into the prepared soufflé dish. Chill for about 3 hours until firm.
Decorate individual servings with a whole strawberry.
Serves 6.
By: Jo-Anne Clark Brown
2 ½ cups fresh strawberries
1 envelope unflavored gelatin
¼ cup cold water
4 eggs; whites separated from yolks
¾ cup granulated sugar; divided
1 Tablespoon lemon juice
1 cup whipping cream
Prepare a 4-cup soufflé dish.
In a blender puree the strawberries on high speed for 30 seconds.
In a small bowl soak the gelatin in cold water until softened.
In the top of a double broiler beat the egg yolks and ½ cup sugar until lemon colored. Add the lemon juice and cook over simmering water, stirring constantly, for about 5 minutes until thickened. Add the gelatin and stir until dissolved. Cool. Stir in the strawberry puree. Add 2 drops of red food coloring to tint a delicate pink.
In a large bowl beat the egg whites until soft peaks form. Slowly add ¼ cup sugar and continue to beat until stiff.
In a separate bowl whip the cream until soft peaks form. Fold the meringue and whipped cream into the strawberry mixture. Pour into the prepared soufflé dish. Chill for about 3 hours until firm.
Decorate individual servings with a whole strawberry.
Serves 6.
Wednesday, February 3, 2010
Simple Angel food cake with berries and cream
Simple Angel food cake with berries and cream
For a quick dessert that will “oooh-la-la” your friends assemble:
Prepared Angel Food Cakes, sliced in half
Homemade whip cream or 8oz tub of cool whip
Fresh berries (strawberries, blackberries, raspberries, etc)
Place half of angel food cake on a dessert platter. Top with half of whip cream. Top with remaining angel food cake and remaining whip cream. Top with fresh berries.
Serves 8
~Information in the kitchen~
~Information in the kitchen~
Leeks: the white root ends on this allium are what we eat (the sturdy green leaves are fibrous). Leeks’ many thin layers trap dirt, so to clean them, cut off the root end, then rinse under running water. Usually sliced thin, leeks have a mild, buttery onion flavor when cooked.
Scallions: slender scallions, also called green onions, are often mistaken for very young bulb onions. In reality, they’re a distinct variety that will never be bulbous. Use both the white and green parts, unless a recipe specifies otherwise. While the white part can be cooked, the green stems are best when used raw- they can burn quickly.
Chives: although usually used like an herb, chives are actually classified as an allium. The tender green tubular stalks have a fresh, delicate onion flavor without any lf the heat. They’re best used raw or added at the end of cooking so they hold their color.
Yellow onions: These are the most versatile and commonly used onions (88% of US onion crops are yellow). They’re very pungent when raw, but the heat disappears when cooked. Fresh varieties with thin skin, are milder than the storage onions with thick skin.
White onions: They’re just as pungent as yellow onions, but white varieties tend to have a sharper, cleaner flavor, and a slightly shorter shelf life. Mexican cuisine uses white onions almost exclusively, primarily due to availability and tradition.
Red onions: These onions tend to be a little less pungent than white or yellow varieties and their rings are often irregularly shaped. They’re best used raw so their purplish-red hue stays vibrant. Red onions turn a muddy color when sautéed, but hold their color when grilled or broiled.
Shallots: thin-skinned shallots grow in clusters. With their fine layers, they’re like small, tender onions that have a more delicate flavor and texture, and are also more expensive. Use raw, or cook them for subtle oniony flavor.
Leeks: the white root ends on this allium are what we eat (the sturdy green leaves are fibrous). Leeks’ many thin layers trap dirt, so to clean them, cut off the root end, then rinse under running water. Usually sliced thin, leeks have a mild, buttery onion flavor when cooked.
Scallions: slender scallions, also called green onions, are often mistaken for very young bulb onions. In reality, they’re a distinct variety that will never be bulbous. Use both the white and green parts, unless a recipe specifies otherwise. While the white part can be cooked, the green stems are best when used raw- they can burn quickly.
Chives: although usually used like an herb, chives are actually classified as an allium. The tender green tubular stalks have a fresh, delicate onion flavor without any lf the heat. They’re best used raw or added at the end of cooking so they hold their color.
Yellow onions: These are the most versatile and commonly used onions (88% of US onion crops are yellow). They’re very pungent when raw, but the heat disappears when cooked. Fresh varieties with thin skin, are milder than the storage onions with thick skin.
White onions: They’re just as pungent as yellow onions, but white varieties tend to have a sharper, cleaner flavor, and a slightly shorter shelf life. Mexican cuisine uses white onions almost exclusively, primarily due to availability and tradition.
Red onions: These onions tend to be a little less pungent than white or yellow varieties and their rings are often irregularly shaped. They’re best used raw so their purplish-red hue stays vibrant. Red onions turn a muddy color when sautéed, but hold their color when grilled or broiled.
Shallots: thin-skinned shallots grow in clusters. With their fine layers, they’re like small, tender onions that have a more delicate flavor and texture, and are also more expensive. Use raw, or cook them for subtle oniony flavor.
Pizza sauce and toppings
Pepperoni Pizza:
Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, grated parmesan cheese, coarse sea salt, and red pepper flakes.
Mediterranean Pizza:
Brush dough with olive oil then top with cubed fontina, slices of salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and grated parmesan cheese. Add torn fresh basil leaves when the pizza is off the grill.
Sausage Pizza:
Brush dough with olive oil, then top with grated white cheddar, cooked and sliced thin Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, grated parmesan cheese, coarse sea salt, and crushed red pepper flakes. Add torn fresh basil before serving.
Oven-Roasted Tomato Sauce:
Combine:
8 cups Roma tomatoes, quartered (4lb)
1 cup yellow onion, chopped
4 cloves garlic, whole
2 teaspoon kosher salt
1 teaspoon red pepper flakes
1 teaspoon granulated sugar
Combine tomatoes, onion, garlic, salt, pepper, and sugar in large casserole dish.
Toss with:
½ cup olive oil
Toss with olive oil and roast 35-40 minutes until tomatoes have softened in an oven at 450 degrees.
Remove from oven and mash with potato masher, keeping tomatoes a bit chunky.
Stir in:
½ cup fresh basil, chiffonade (finely chopped)
Stir in basil.
Pizza Dough
Pizza Dough
Makes enough for (4) 12” pizzas
Total time: 15 minutes + 3 hours for rising
Combine:
1 cup warm water
1 Tablespoon granulated sugar
1 package (1/4 oz) active dry yeast (2 ¼ teaspoons)
Combine water, sugar and yeast. Proof until foamy, about 5 minutes.
Mix:
2 ¼ cups flour
1 cup cake flour
1 Tablespoon kosher salt
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.
Add:
2 Tablespoons olive oil
Add oil to yeast mixture once it has proofed, then pour into flour mixture.
Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Punch dough down and divide into 4 balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.
Makes enough for (4) 12” pizzas
Total time: 15 minutes + 3 hours for rising
Combine:
1 cup warm water
1 Tablespoon granulated sugar
1 package (1/4 oz) active dry yeast (2 ¼ teaspoons)
Combine water, sugar and yeast. Proof until foamy, about 5 minutes.
Mix:
2 ¼ cups flour
1 cup cake flour
1 Tablespoon kosher salt
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.
Add:
2 Tablespoons olive oil
Add oil to yeast mixture once it has proofed, then pour into flour mixture.
Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Punch dough down and divide into 4 balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.
Penne with Tomatoes, Basil and Garlic
Penne with Tomatoes, Basil and Garlic
1lb dried penne pasta, cooked according to package directions
¾ cup extra virgin olive oil
8 garlic cloves, thinly sliced
2lb Roma tomatoes, seeded and chopped
10 basil leaves, torn into thirds by hand
1 teaspoon red pepper flakes ( less if you want less heat)
¼ cup extra virgin olive oil
Salt and pepper to taste
Place olive oil and garlic in a large skillet over medium-high heat. When garlic begins to turn golden (doesn’t take long), add tomatoes and 1 teaspoon salt and pepper. Simmer lightly for 20 minutes.
When sauce has reduced add basil and red pepper flakes. Simmer for 3 more minutes. Remove from heat and set aside.
Cook pasta until al dente. Drain and toss with sauce, add remaining olive oil, test for salt and serve.
1lb dried penne pasta, cooked according to package directions
¾ cup extra virgin olive oil
8 garlic cloves, thinly sliced
2lb Roma tomatoes, seeded and chopped
10 basil leaves, torn into thirds by hand
1 teaspoon red pepper flakes ( less if you want less heat)
¼ cup extra virgin olive oil
Salt and pepper to taste
Place olive oil and garlic in a large skillet over medium-high heat. When garlic begins to turn golden (doesn’t take long), add tomatoes and 1 teaspoon salt and pepper. Simmer lightly for 20 minutes.
When sauce has reduced add basil and red pepper flakes. Simmer for 3 more minutes. Remove from heat and set aside.
Cook pasta until al dente. Drain and toss with sauce, add remaining olive oil, test for salt and serve.
Subscribe to:
Posts (Atom)
