mariadnoca
Moderator
I do not know where I got this. I was rummaging around my HD and found this and thought it's the perfect time of year to post, or repost in case I already did someplace.
CHEZ PANISSE MID-SUMMER MENU:
* Heirloom & cherry tomato salad
* Fresh ricotta baked with herbs & olive oil
* Summer squash & squash blossom risotto
* Roast pork loin with rosemary & fennel
* Eggplant cooked in coals
* Fresh black-eyed peas with pancetta & caramelized onions
* Fig & raspberry galette
________________________________________
FIG & RASPBERRY GALETTE
This is pastry chef Alan Tangren's version of a fig tart with raspberries that is currently on the Chez Panisse dessert menu.
INGREDIENTS:
1 (14-inch) disk of Galette Dough (see recipe)
1/4 cup Frangipane, at room temperature (see recipe)
1 1/2 pounds ripe figs (black Mission or a mixture of black Mission and Kadota or Adriatic)
5 tablespoons sugar + sugar, to taste, for raspberries
1 tablespoon butter, melted
1 half-pint basket raspberries
2 tablespoons honey
Whipped cream or vanilla ice cream (optional)
INSTRUCTIONS: Adjust rack in center of oven. Preheat the oven to 400 degrees, heating a pizza stone in it if you own one.
Remove the rolled-out dough from the refrigerator and place it on a parchment-lined baking sheet. Spread the frangipane on the circle, leaving a 1 1/2-inch border around the perimeter of the dough.
Quarter the figs, cutting out the hard stem ends. Arrange the figs cut-side up in concentric circles over the frangipane, tilting the stem ends slightly upward so they will caramelize. Sprinkle 3 tablespoons of the sugar over the fruit.
Rotating the galette, fold the dough border over on itself, crimping and pushing it up against the outer circle of fruit, creating a ropelike rim. Pinch off any excess dough. Brush the dough rim with melted butter and sprinkle with the remaining 2 tablespoons sugar.
Place in the oven (on the pizza stone, if using) and bake for 20 minutes. Rotate the galette a quarter turn and bake for another 20 minutes.
Toss the raspberries with a little sugar and scatter them among the figs. Continue to bake for 10 to 20 minutes, until the crust and figs are brown and caramelized. Remove the galette from the oven and slide it off the parchment onto a cooling rack.
Just before serving, warm the honey and brush gently on the fruit.
Serve with whipped cream or ice cream, if desired.
Serves 8 to 10.
PER SERVING: 245 calories, 3 g protein, 37 g carbohydrate, 11 g fat (6 g saturated), 35 mg cholesterol, 133 mg sodium, 3 g fiber.
FRANGIPANE
This recipe yields enough for 2 Fig & Raspberry Galettes. It also goes well with other fruit-based galettes or tarts: Plum, peach, nectarine, apple or pineapple all are good.
INGREDIENTS:
3 ounces ( 1/3 cup) almond paste
2 teaspoons sugar
2 tablespoons butter at room temperature
1 tablespoon all-purpose flour
1 egg, lightly beaten
1/2 teaspoon kirsch (optional)
Pinch of salt
INSTRUCTIONS: Using an electric mixer, combine the almond paste and sugar. Add the butter and beat until incorporated. Add the flour, egg, optional kirsch and salt. Beat with an electric mixer until fluffy.
May be made ahead and refrigerated for up to 1 week. Bring to room temperature before using.
Yields 1/2 cup.
FRESH RICOTTA BAKED WITH HERBS & OLIVE OIL
Serve as an antipasto with prosciutto and figs or as garnish for a salad. From the ""Chez Panisse Cafe Cookbook.''
INGREDIENTS:
12 ounces fresh ricotta cheese, or 15 ounces commercially packed ricotta, drained (see note)
Salt, to taste
Fresh marjoram, sage and thyme sprigs
Freshly ground pepper, to taste
Extra virgin olive oil
INSTRUCTIONS: Preheat the oven to 425 degrees.
Season ricotta with salt and pack into a lightly oiled earthenware dish, small enough so cheese layer is about 2 inches thick.
Strip leaves off herb sprigs, discarding stems. Press leaves onto surface of cheese.
Grind pepper over top; drizzle with olive oil.
Bake until cheese is puffed and browned on top, 25 to 30 minutes.
Let rest for at least 10 minutes before serving.
Serve still slightly warm or at room temperature.
Serves 4.
Note: Fresh ricotta is available at farmers' markets and cheese specialty stores.
If you can't find it, use commercially packaged ricotta: wrap it in a double thickness of cheesecloth and drain in a colander in the refrigerator for several hours or overnight.
PER SERVING: 185 calories, 12 g protein, 3 g carbohydrate, 14 g fat (9 g saturated), 54 mg cholesterol, 89 mg sodium, 0 fiber.
HEIRLOOM & CHERRY TOMATO SALAD
From the "Chez Panisse Cafe Cookbook" (HarperCollins, 1999).
INGREDIENTS:
1 half-pint basket assorted cherry tomatoes
2 pounds heirloom tomatoes (different colors and sizes)
1 shallot, finely diced
2 tablespoons red wine vinegar
1 garlic clove, smashed
Salt, to taste
1/2 cup extra virgin olive oil
Freshly ground pepper, to taste
Green and purple basil leaves, chopped
Lemon cucumbers (optional)
Torpedo onions (optional)
INSTRUCTIONS: Stem the cherry tomatoes and cut them in half.
Core the larger tomatoes and cut them into slices or wedges.
For the vinaigrette, macerate the shallot in vinegar with garlic and a little salt. Whisk in the oil.
Taste and adjust acidity and salt as necessary.
Put the tomatoes in a shallow bowl or on a platter. Season with salt and pepper, strew on the chopped basil and carefully dress with the vinaigrette.
Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
Serves 4.
PER SERVING: 315 calories, 3 g protein, 14 g carbohydrate, 29 g fat (4 g saturated), 0 cholesterol, 25 mg sodium, 3 g fiber.
GALETTE DOUGH
Yields enough dough for 2 galettes or single-crust tarts, or 1 double-crust tart.
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 sticks ( 3/4 cup) cold butter, cut into 1/2-inch slices (you should have 12 pieces)
1/2 cup ice-cold water
INSTRUCTIONS: Combine flour, sugar and salt in a mixing bowl; stir with a whisk to blend. Add 4 pieces of the butter and, using a pastry blender, cut into flour mixture until it resembles coarse cornmeal. Cut in remaining butter until biggest pieces are the size of large peas. Start drizzling in water by the tablespoonful, tossing with your fingers after each addition. Let mixture fall through your fingers without pinching or squeezing, which would make the dough tough.
After adding 7 tablespoons of water, the dough should start to pull together, though it will be ropy with some dry patches. If there are more dry patches than ropy parts, add another tablespoon or 2 of water. The dough will be crumbly.
Divide dough in half. Gather each part lightly into a loose ball. Wrap each tightly in plastic wrap and gently press each into a 4-inch disk. Refrigerate for at least 30 minutes or up to 2 days. The dough may be frozen for a few weeks.
Take 1 disk from refrigerator, saving the other for another galette, let soften at room temperature for 10 minutes or so. Unwrap and press edges so there are no cracks.
Roll out with a floured rolling pin on a lightly floured surface into a 14- inch circle about 1/8 inch thick. With a dry pastry brush, brush flour from both sides of dough, transfer to a parchment-lined baking sheet and refrigerate for at least 30 minutes. (May be frozen for 1 day).
Yields about 20 ounces of dough, enough for 2 galettes.
ROAST PORK LOIN WITH ROSEMARY & FENNEL
From ""Chez Panisse Cafe Cookbook.''
INGREDIENTS:
2 1/2 pounds boneless pork loin
3 garlic cloves, peeled and sliced
Salt and freshly ground pepper, to taste
1 tablespoon fennel seeds
4 branches rosemary
4 branches sage
Extra virgin Tuscan olive oil (optional)
INSTRUCTIONS: One day in advance: Lard the pork loin with the garlic, making incisions into the underside of the roast with a small, sharp knife and inserting the garlic slices. Season the roast generously with salt and pepper.
Crush the fennel seeds coarsely in a mortar and sprinkle over the meat.
Press the rosemary and sage branches into the meat.
Using butcher's twine, tie up the roast, using a simple slipknot finished with a half hitch every 3 inches. Refrigerate.
The following day: Bring the pork loin to room temperature. Preheat the oven to 425 degrees.
Roast the pork loin on a rack, uncovered, until the internal temperature registers 130 degrees on a meat thermometer, about 1 hour.
Remove the roast from the oven, cover loosely with foil and let rest in a warm place for at least 15 minutes. This allows the juices to stabilize and the roast to continue cooking slowly without drying out.
The meat will be moist, with the barest tinge of pink.
Slice the pork and arrange on a warm platter with the herb branches.
If you wish, drizzle with fruity Tuscan olive oil.
Serves 4 to 6.
PER SERVING: 290 calories, 39 g protein, 1 g carbohydrate, 13 g fat (5 g saturated), 112 mg cholesterol, 95 mg sodium, 0 g fiber.
EGGPLANT COOKED IN COALS
From "Chez Panisse Vegetables" (HarperCollins, 1996).
INGREDIENTS:
4 small globe eggplants
1 small bunch cilantro
3 garlic cloves
1/4 cup extra virgin olive oil
Juice of 2 lemons
Salt and freshly ground pepper, to taste
INSTRUCTIONS: Prepare a wood fire and let it burn down to a bed of coals that are no longer incandescent but still quite hot.
Wipe the eggplants clean with a cloth. With no other preparation, place them directly onto the bed of coals. Turn the eggplants frequently with tongs.
The skins will scorch and crack but will remain more or less attached, protecting the flesh.
When the eggplants have cooked through and are quite soft, remove them from the fire.
When they are cool enough to handle, remove the skin, leaving the eggplants whole and still attached to their stems.
Finely chop the cilantro leaves, and peel and finely chop the garlic.
When the eggplants have cooled to room temperature, toss them carefully in a bowl with the olive oil, cilantro, garlic, lemon juice and salt and pepper.
Let stand at room temperature for 1 hour before serving.
Serves 4.
PER SERVING: 175 calories, 2 g protein, 12 g carbohydrate, 14 g fat (2 g saturated), 0 cholesterol, 5 mg sodium, 4 g fiber.
CHEZ PANISSE MID-SUMMER MENU:
* Heirloom & cherry tomato salad
* Fresh ricotta baked with herbs & olive oil
* Summer squash & squash blossom risotto
* Roast pork loin with rosemary & fennel
* Eggplant cooked in coals
* Fresh black-eyed peas with pancetta & caramelized onions
* Fig & raspberry galette
________________________________________
FIG & RASPBERRY GALETTE
This is pastry chef Alan Tangren's version of a fig tart with raspberries that is currently on the Chez Panisse dessert menu.
INGREDIENTS:
1 (14-inch) disk of Galette Dough (see recipe)
1/4 cup Frangipane, at room temperature (see recipe)
1 1/2 pounds ripe figs (black Mission or a mixture of black Mission and Kadota or Adriatic)
5 tablespoons sugar + sugar, to taste, for raspberries
1 tablespoon butter, melted
1 half-pint basket raspberries
2 tablespoons honey
Whipped cream or vanilla ice cream (optional)
INSTRUCTIONS: Adjust rack in center of oven. Preheat the oven to 400 degrees, heating a pizza stone in it if you own one.
Remove the rolled-out dough from the refrigerator and place it on a parchment-lined baking sheet. Spread the frangipane on the circle, leaving a 1 1/2-inch border around the perimeter of the dough.
Quarter the figs, cutting out the hard stem ends. Arrange the figs cut-side up in concentric circles over the frangipane, tilting the stem ends slightly upward so they will caramelize. Sprinkle 3 tablespoons of the sugar over the fruit.
Rotating the galette, fold the dough border over on itself, crimping and pushing it up against the outer circle of fruit, creating a ropelike rim. Pinch off any excess dough. Brush the dough rim with melted butter and sprinkle with the remaining 2 tablespoons sugar.
Place in the oven (on the pizza stone, if using) and bake for 20 minutes. Rotate the galette a quarter turn and bake for another 20 minutes.
Toss the raspberries with a little sugar and scatter them among the figs. Continue to bake for 10 to 20 minutes, until the crust and figs are brown and caramelized. Remove the galette from the oven and slide it off the parchment onto a cooling rack.
Just before serving, warm the honey and brush gently on the fruit.
Serve with whipped cream or ice cream, if desired.
Serves 8 to 10.
PER SERVING: 245 calories, 3 g protein, 37 g carbohydrate, 11 g fat (6 g saturated), 35 mg cholesterol, 133 mg sodium, 3 g fiber.
FRANGIPANE
This recipe yields enough for 2 Fig & Raspberry Galettes. It also goes well with other fruit-based galettes or tarts: Plum, peach, nectarine, apple or pineapple all are good.
INGREDIENTS:
3 ounces ( 1/3 cup) almond paste
2 teaspoons sugar
2 tablespoons butter at room temperature
1 tablespoon all-purpose flour
1 egg, lightly beaten
1/2 teaspoon kirsch (optional)
Pinch of salt
INSTRUCTIONS: Using an electric mixer, combine the almond paste and sugar. Add the butter and beat until incorporated. Add the flour, egg, optional kirsch and salt. Beat with an electric mixer until fluffy.
May be made ahead and refrigerated for up to 1 week. Bring to room temperature before using.
Yields 1/2 cup.
FRESH RICOTTA BAKED WITH HERBS & OLIVE OIL
Serve as an antipasto with prosciutto and figs or as garnish for a salad. From the ""Chez Panisse Cafe Cookbook.''
INGREDIENTS:
12 ounces fresh ricotta cheese, or 15 ounces commercially packed ricotta, drained (see note)
Salt, to taste
Fresh marjoram, sage and thyme sprigs
Freshly ground pepper, to taste
Extra virgin olive oil
INSTRUCTIONS: Preheat the oven to 425 degrees.
Season ricotta with salt and pack into a lightly oiled earthenware dish, small enough so cheese layer is about 2 inches thick.
Strip leaves off herb sprigs, discarding stems. Press leaves onto surface of cheese.
Grind pepper over top; drizzle with olive oil.
Bake until cheese is puffed and browned on top, 25 to 30 minutes.
Let rest for at least 10 minutes before serving.
Serve still slightly warm or at room temperature.
Serves 4.
Note: Fresh ricotta is available at farmers' markets and cheese specialty stores.
If you can't find it, use commercially packaged ricotta: wrap it in a double thickness of cheesecloth and drain in a colander in the refrigerator for several hours or overnight.
PER SERVING: 185 calories, 12 g protein, 3 g carbohydrate, 14 g fat (9 g saturated), 54 mg cholesterol, 89 mg sodium, 0 fiber.
HEIRLOOM & CHERRY TOMATO SALAD
From the "Chez Panisse Cafe Cookbook" (HarperCollins, 1999).
INGREDIENTS:
1 half-pint basket assorted cherry tomatoes
2 pounds heirloom tomatoes (different colors and sizes)
1 shallot, finely diced
2 tablespoons red wine vinegar
1 garlic clove, smashed
Salt, to taste
1/2 cup extra virgin olive oil
Freshly ground pepper, to taste
Green and purple basil leaves, chopped
Lemon cucumbers (optional)
Torpedo onions (optional)
INSTRUCTIONS: Stem the cherry tomatoes and cut them in half.
Core the larger tomatoes and cut them into slices or wedges.
For the vinaigrette, macerate the shallot in vinegar with garlic and a little salt. Whisk in the oil.
Taste and adjust acidity and salt as necessary.
Put the tomatoes in a shallow bowl or on a platter. Season with salt and pepper, strew on the chopped basil and carefully dress with the vinaigrette.
Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
Serves 4.
PER SERVING: 315 calories, 3 g protein, 14 g carbohydrate, 29 g fat (4 g saturated), 0 cholesterol, 25 mg sodium, 3 g fiber.
GALETTE DOUGH
Yields enough dough for 2 galettes or single-crust tarts, or 1 double-crust tart.
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 sticks ( 3/4 cup) cold butter, cut into 1/2-inch slices (you should have 12 pieces)
1/2 cup ice-cold water
INSTRUCTIONS: Combine flour, sugar and salt in a mixing bowl; stir with a whisk to blend. Add 4 pieces of the butter and, using a pastry blender, cut into flour mixture until it resembles coarse cornmeal. Cut in remaining butter until biggest pieces are the size of large peas. Start drizzling in water by the tablespoonful, tossing with your fingers after each addition. Let mixture fall through your fingers without pinching or squeezing, which would make the dough tough.
After adding 7 tablespoons of water, the dough should start to pull together, though it will be ropy with some dry patches. If there are more dry patches than ropy parts, add another tablespoon or 2 of water. The dough will be crumbly.
Divide dough in half. Gather each part lightly into a loose ball. Wrap each tightly in plastic wrap and gently press each into a 4-inch disk. Refrigerate for at least 30 minutes or up to 2 days. The dough may be frozen for a few weeks.
Take 1 disk from refrigerator, saving the other for another galette, let soften at room temperature for 10 minutes or so. Unwrap and press edges so there are no cracks.
Roll out with a floured rolling pin on a lightly floured surface into a 14- inch circle about 1/8 inch thick. With a dry pastry brush, brush flour from both sides of dough, transfer to a parchment-lined baking sheet and refrigerate for at least 30 minutes. (May be frozen for 1 day).
Yields about 20 ounces of dough, enough for 2 galettes.
ROAST PORK LOIN WITH ROSEMARY & FENNEL
From ""Chez Panisse Cafe Cookbook.''
INGREDIENTS:
2 1/2 pounds boneless pork loin
3 garlic cloves, peeled and sliced
Salt and freshly ground pepper, to taste
1 tablespoon fennel seeds
4 branches rosemary
4 branches sage
Extra virgin Tuscan olive oil (optional)
INSTRUCTIONS: One day in advance: Lard the pork loin with the garlic, making incisions into the underside of the roast with a small, sharp knife and inserting the garlic slices. Season the roast generously with salt and pepper.
Crush the fennel seeds coarsely in a mortar and sprinkle over the meat.
Press the rosemary and sage branches into the meat.
Using butcher's twine, tie up the roast, using a simple slipknot finished with a half hitch every 3 inches. Refrigerate.
The following day: Bring the pork loin to room temperature. Preheat the oven to 425 degrees.
Roast the pork loin on a rack, uncovered, until the internal temperature registers 130 degrees on a meat thermometer, about 1 hour.
Remove the roast from the oven, cover loosely with foil and let rest in a warm place for at least 15 minutes. This allows the juices to stabilize and the roast to continue cooking slowly without drying out.
The meat will be moist, with the barest tinge of pink.
Slice the pork and arrange on a warm platter with the herb branches.
If you wish, drizzle with fruity Tuscan olive oil.
Serves 4 to 6.
PER SERVING: 290 calories, 39 g protein, 1 g carbohydrate, 13 g fat (5 g saturated), 112 mg cholesterol, 95 mg sodium, 0 g fiber.
EGGPLANT COOKED IN COALS
From "Chez Panisse Vegetables" (HarperCollins, 1996).
INGREDIENTS:
4 small globe eggplants
1 small bunch cilantro
3 garlic cloves
1/4 cup extra virgin olive oil
Juice of 2 lemons
Salt and freshly ground pepper, to taste
INSTRUCTIONS: Prepare a wood fire and let it burn down to a bed of coals that are no longer incandescent but still quite hot.
Wipe the eggplants clean with a cloth. With no other preparation, place them directly onto the bed of coals. Turn the eggplants frequently with tongs.
The skins will scorch and crack but will remain more or less attached, protecting the flesh.
When the eggplants have cooked through and are quite soft, remove them from the fire.
When they are cool enough to handle, remove the skin, leaving the eggplants whole and still attached to their stems.
Finely chop the cilantro leaves, and peel and finely chop the garlic.
When the eggplants have cooled to room temperature, toss them carefully in a bowl with the olive oil, cilantro, garlic, lemon juice and salt and pepper.
Let stand at room temperature for 1 hour before serving.
Serves 4.
PER SERVING: 175 calories, 2 g protein, 12 g carbohydrate, 14 g fat (2 g saturated), 0 cholesterol, 5 mg sodium, 4 g fiber.