What keeper recipes have you tried recently? Here are a couple winners I made this week.
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Rec: Garlic-Rubbed Pork Shoulder with Spring Vegetables
Garlic-Rubbed Pork Shoulder with Spring Vegetables
8 large garlic cloves, smashed and peeled
Kosher salt
2 tablespoons ground coriander
1 1/2 tablespoons chopped thyme
1 1/2 tablespoons chopped oregano
Freshly ground black pepper
1/2 cup plus 3 tablespoons extra-virgin olive oil
One 7 1/2-pound butterflied boneless pork shoulder
2 pounds fava beans, shelled (2 cups) or 2 cups frozen shelled edamame
24 whole baby carrots or 4 medium carrots, sliced 1/4 inch thick
4 pounds fresh English peas, shelled, or two 10-ounce packages frozen peas
2 tablespoons unsalted butter
3 tablespoons mixed chopped herbs, such as parsley, chives and tarragon
1 tablespoon aged balsamic vinegar
1.Preheat the oven to 400̊. With the side of a large knife, mash the garlic cloves with 1 tablespoon of kosher salt to make a coarse paste. Transfer the paste to a small bowl. Stir in the coriander, thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated.
2.On a work surface, rub the garlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven temperature to 300̊ and roast the pork for about 2 hours and 20 minutes longer, until an instant-read thermometer inserted in the center registers 160̊.
3.Meanwhile, bring a large saucepan of salted water to a boil. Add the fava beans and boil until the skins loosen, about 2 minutes. Using a slotted spoon, transfer the favas to a work surface; peel off and discard the tough skins and transfer the favas to a bowl. Alternatively, boil the frozen edamame for 2 minutes and transfer to a bowl. Add the carrots to the saucepan and boil until tender, about 4 minutes. Using a slotted spoon, transfer the carrots to the bowl. Add the peas and cook until tender, about 2 minutes; if using frozen, boil just until hot, 30 seconds. Drain the peas and transfer to the bowl.
4.In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs.
5.Transfer the pork to a carving board and let rest for at least 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Add the remaining 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper. Bring to a simmer, cover and keep hot.
6.Thickly slice the pork across the grain and transfer to plates. Serve with the vegetables, passing the sauce at the table.
Make Ahead: The blanched vegetables can be stored in an airtight container and refrigerated overnight. The sliced pork can be refrigerated in the pan sauce for up to 2 days. Reheat gently before serving.
Source: http://www.foodandwine.com/recipes/garlic-rubbed-pork-shoulder-with-spring-vegetables
F&W note: Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it’s juicy and crusty.
Pairing Suggestion: Andrew likes to pair the dish with the cherry-inflected 2006 Thibaud’s Cuvée Pinot Noir, which he makes at Oregon’s WillaKenzie Estate exclusively for Bacchus; another option to match with the dish is one of WillaKenzie Estate’s other wines, the floral 2006 Pierre Léon Pinot Noir.
Pat’s note: Okay, so I didn't do the spring vegetables, it's not spring here yet...lol. Favas not available. So I accompanied the roast with the yukon gold potatoes: jacques pepin style and the roasted beet salad posted below. Delish.
http://www.foodandwine.com/recipes/garlic-rubbed-pork-shoulder-with-spring-vegetables
Garlic-Rubbed Pork Shoulder with Spring Vegetables
8 large garlic cloves, smashed and peeled
Kosher salt
2 tablespoons ground coriander
1 1/2 tablespoons chopped thyme
1 1/2 tablespoons chopped oregano
Freshly ground black pepper
1/2 cup plus 3 tablespoons extra-virgin olive oil
One 7 1/2-pound butterflied boneless pork shoulder
2 pounds fava beans, shelled (2 cups) or 2 cups frozen shelled edamame
24 whole baby carrots or 4 medium carrots, sliced 1/4 inch thick
4 pounds fresh English peas, shelled, or two 10-ounce packages frozen peas
2 tablespoons unsalted butter
3 tablespoons mixed chopped herbs, such as parsley, chives and tarragon
1 tablespoon aged balsamic vinegar
1.Preheat the oven to 400̊. With the side of a large knife, mash the garlic cloves with 1 tablespoon of kosher salt to make a coarse paste. Transfer the paste to a small bowl. Stir in the coriander, thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated.
2.On a work surface, rub the garlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven temperature to 300̊ and roast the pork for about 2 hours and 20 minutes longer, until an instant-read thermometer inserted in the center registers 160̊.
3.Meanwhile, bring a large saucepan of salted water to a boil. Add the fava beans and boil until the skins loosen, about 2 minutes. Using a slotted spoon, transfer the favas to a work surface; peel off and discard the tough skins and transfer the favas to a bowl. Alternatively, boil the frozen edamame for 2 minutes and transfer to a bowl. Add the carrots to the saucepan and boil until tender, about 4 minutes. Using a slotted spoon, transfer the carrots to the bowl. Add the peas and cook until tender, about 2 minutes; if using frozen, boil just until hot, 30 seconds. Drain the peas and transfer to the bowl.
4.In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs.
5.Transfer the pork to a carving board and let rest for at least 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Add the remaining 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper. Bring to a simmer, cover and keep hot.
6.Thickly slice the pork across the grain and transfer to plates. Serve with the vegetables, passing the sauce at the table.
Make Ahead: The blanched vegetables can be stored in an airtight container and refrigerated overnight. The sliced pork can be refrigerated in the pan sauce for up to 2 days. Reheat gently before serving.
Source: http://www.foodandwine.com/recipes/garlic-rubbed-pork-shoulder-with-spring-vegetables
F&W note: Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it’s juicy and crusty.
Pairing Suggestion: Andrew likes to pair the dish with the cherry-inflected 2006 Thibaud’s Cuvée Pinot Noir, which he makes at Oregon’s WillaKenzie Estate exclusively for Bacchus; another option to match with the dish is one of WillaKenzie Estate’s other wines, the floral 2006 Pierre Léon Pinot Noir.
Pat’s note: Okay, so I didn't do the spring vegetables, it's not spring here yet...lol. Favas not available. So I accompanied the roast with the yukon gold potatoes: jacques pepin style and the roasted beet salad posted below. Delish.
http://www.foodandwine.com/recipes/garlic-rubbed-pork-shoulder-with-spring-vegetables
Rec: Yukon Gold Potatoes: Jacques Pepin Style
Yukon Gold Potatoes: Jacques Pepin Style
3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Source: http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html
http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html
Yukon Gold Potatoes: Jacques Pepin Style
3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Source: http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html
http://www.foodnetwork.com/recipes/rachael-ray/yukon-gold-potatoes-jacques-pepin-style-recipe/index.html
Rec: Roasted Beet and Blood Orange Salad with Spicy Greens
Roasted Beet and Blood Orange Salad with Spicy Greens
1 1/2 pounds medium gold beets
1 1/2 pounds medium red beets
Extra virgin olive oil
Salt
Freshly ground black pepper
6 small blood oranges
Blood Orange Sherry Vinaigrette (recipe follows)
1/4 pound baby arugula
1/4 pound baby spinach
1/4 cup sherry vinegar
1/4 cup finely chopped chives
Preheat the oven to 400 degrees.
Trim the tops and roots from the beets and wash well. Place the red beets on a piece of foil large enough to fold over and seal. Drizzle with olive oil and season with salt and pepper. Seal the foil and repeat with the gold beets. place both foil pillows on a sheet tray and roast in the preheated oven for 1 to 1 1/2 hours until the beets are tender when pierced with a knife. Allow the beets to cool and then peel.
While the beets are roasting, peel the oranges with a serrated knife and remove all of the white pith. Slice into rounds 1/4-inch thick. Remove the pips and reserve the slices in the refrigerator unless you will be using them within 2 to 3 hours.
Prepare the Blood Orange Sherry Vinaigrette (below).
Wash the arugula and spinach well and spin dry. Mix the greens together and reserve covered with a damp towel in the refrigerator.
Cut each peeled beet into eight wedges. Keep the red and gold beets separate or their colors will bleed together. Toss each color with 2 tablespoons of sherry vinegar; season with salt and pepper. Allow the beets to marinate for at least 1 hour or overnight.
In a large bowl, toss the beets and their juices together with enough vinaigrette to coat; add the orange segments and toss gently so that they don't break up.
Drizzle the greens with vinaigrette to moisten and toss with the beets and blood oranges; season with salt and pepper to taste. Garnish with the chopped chives. You may also place the greens on a large platter and serve the beets and oranges on top.
Serves 8.
Blood Orange Sherry Vinaigrette
2 small blood oranges
1 medium shallot, peeled, trimmed, and minced
2 tablespoons sherry vinegar
Salt
Freshly ground black pepper
1/4 to 1/2 cup extra virgin olive oil
Juice and strain the blood oranges. Measure 1/4 cup of juice.
In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.
Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste. Makes 1/2 to 3/4 cup.
Source: The Vineyard Kitchen http://www.101cookbooks.com/archives/000135.html
Pat’s note: Delicious! Found the vinaigrette to need less oil and a touch more sherry vinegar. Just did it to taste.
http://www.101cookbooks.com/archives/000135.html
Roasted Beet and Blood Orange Salad with Spicy Greens
1 1/2 pounds medium gold beets
1 1/2 pounds medium red beets
Extra virgin olive oil
Salt
Freshly ground black pepper
6 small blood oranges
Blood Orange Sherry Vinaigrette (recipe follows)
1/4 pound baby arugula
1/4 pound baby spinach
1/4 cup sherry vinegar
1/4 cup finely chopped chives
Preheat the oven to 400 degrees.
Trim the tops and roots from the beets and wash well. Place the red beets on a piece of foil large enough to fold over and seal. Drizzle with olive oil and season with salt and pepper. Seal the foil and repeat with the gold beets. place both foil pillows on a sheet tray and roast in the preheated oven for 1 to 1 1/2 hours until the beets are tender when pierced with a knife. Allow the beets to cool and then peel.
While the beets are roasting, peel the oranges with a serrated knife and remove all of the white pith. Slice into rounds 1/4-inch thick. Remove the pips and reserve the slices in the refrigerator unless you will be using them within 2 to 3 hours.
Prepare the Blood Orange Sherry Vinaigrette (below).
Wash the arugula and spinach well and spin dry. Mix the greens together and reserve covered with a damp towel in the refrigerator.
Cut each peeled beet into eight wedges. Keep the red and gold beets separate or their colors will bleed together. Toss each color with 2 tablespoons of sherry vinegar; season with salt and pepper. Allow the beets to marinate for at least 1 hour or overnight.
In a large bowl, toss the beets and their juices together with enough vinaigrette to coat; add the orange segments and toss gently so that they don't break up.
Drizzle the greens with vinaigrette to moisten and toss with the beets and blood oranges; season with salt and pepper to taste. Garnish with the chopped chives. You may also place the greens on a large platter and serve the beets and oranges on top.
Serves 8.
Blood Orange Sherry Vinaigrette
2 small blood oranges
1 medium shallot, peeled, trimmed, and minced
2 tablespoons sherry vinegar
Salt
Freshly ground black pepper
1/4 to 1/2 cup extra virgin olive oil
Juice and strain the blood oranges. Measure 1/4 cup of juice.
In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.
Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste. Makes 1/2 to 3/4 cup.
Source: The Vineyard Kitchen http://www.101cookbooks.com/archives/000135.html
Pat’s note: Delicious! Found the vinaigrette to need less oil and a touch more sherry vinegar. Just did it to taste.
http://www.101cookbooks.com/archives/000135.html
Shrimp Cakes by Carianna in Wa
SHRIMP CAKES
16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
Makes 6 first-course servings.
Bon Appétit
September 2005
Sansei Seafood Restaurant & Sushi Bar, Maui
Served with Roasted Red Pepper Sauce which came from Steve LA...basically roasted red pepper, mayo, hot sauce, a hit of some lime.
SHRIMP CAKES
16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
Makes 6 first-course servings.
Bon Appétit
September 2005
Sansei Seafood Restaurant & Sushi Bar, Maui
Served with Roasted Red Pepper Sauce which came from Steve LA...basically roasted red pepper, mayo, hot sauce, a hit of some lime.
Yogurt Marinated Chicken Kabobs with Aleppo pepper
I used bone in chicken breasts and broiled. The recipe is from grilling guru Steve Raichlen.
Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
1 1/2 Tbsp. Aleppo pepper
1 cup plain whole-milk Greek-style yogurt (8 oz.)
3 Tbsp. EVOO
2 Tbsp. red wine vinegar
2 Tbsp. tomato paste
2 tsp. coarse kosher salt
1 tsp. fresh ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 sliced thinly into rounds, 1 cut into wedges for serving
2 1/4 lbs. skinless boneless chicken (thighs, breast halves, or tenderloins), cut into 1 1/4" cubes
Bamboo skewers, soaked in water for 30 minutes before using
PROCEDURE
1. Place Aleppo pepper in large bowl and mix in 1 Tbsp. warm water. Let stand until thick paste forms, about 5 minutes.
2. Add yogurt, EVOO, red wine vinegar, tomato paste, kosher salt, and 1 tsp. black pepper to spice mixture in bowl. Whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and place in the refrigerator for at least 1 hour to overnight.
3. Thread chicken pieces onto skewers, dividing equally. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10-12 minutes total. (I find it often takes no more 8 minutes total, if you're using breast meat.) Transfer skewers to a platter. Surround with lemon wedges and serve.
I used bone in chicken breasts and broiled. The recipe is from grilling guru Steve Raichlen.
Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
1 1/2 Tbsp. Aleppo pepper
1 cup plain whole-milk Greek-style yogurt (8 oz.)
3 Tbsp. EVOO
2 Tbsp. red wine vinegar
2 Tbsp. tomato paste
2 tsp. coarse kosher salt
1 tsp. fresh ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 sliced thinly into rounds, 1 cut into wedges for serving
2 1/4 lbs. skinless boneless chicken (thighs, breast halves, or tenderloins), cut into 1 1/4" cubes
Bamboo skewers, soaked in water for 30 minutes before using
PROCEDURE
1. Place Aleppo pepper in large bowl and mix in 1 Tbsp. warm water. Let stand until thick paste forms, about 5 minutes.
2. Add yogurt, EVOO, red wine vinegar, tomato paste, kosher salt, and 1 tsp. black pepper to spice mixture in bowl. Whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and place in the refrigerator for at least 1 hour to overnight.
3. Thread chicken pieces onto skewers, dividing equally. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10-12 minutes total. (I find it often takes no more 8 minutes total, if you're using breast meat.) Transfer skewers to a platter. Surround with lemon wedges and serve.
Chocolate Frangelico Trifle
I've made this twice. Thanksgiving and XMas Eve.
Chocolate Frangelico Trifle
Really easy to make.
Adapted from: Sticky Chewy Messy Gooey by Jill OfConnor
Yield: 8 servings
Prep Time: 20 minutes
Cooking Time: 5 minutes
Inactive Prep Time: 3 hours, or overnight
Difficulty: Easy
Ingredients:
œ 1/2 cup Frangelico liqueur
œ 1/2 storebought Angel Food Cake, chopped in to 1-inch cubes (I USED THE WHOLE CAKE W/NO PROB)
œ 4 ounces bittersweet chocolate with almonds, chopped finely (I used Trader Joefs Pound of chocolate)(I USED LINDT MILK CHOCOLATE W/HAZELNUTS)
œ Frangelico Custard, recipe below
œ Frangelico whipped cream, recipe below
œ 1 tsp almond extract (I DIDN'T USE)
Directions:
In a separate dish, stir together Frangelico and almond extract. (ONLY USED FRANGELICO)
In a large shallow glass bowl or trifle dish, arrange cubes of angel food cake over the bottom of the dish, flattening the cake with your fingertips. Sprinkle 1/2 of the Frangelico mixture over the cake cubes.(I DIDN'T USE 1/2 C OF FRANGELICA TO SPRINKLE ON THE CAKE AS I THOUGHT IT WOULD BE TOO OVERPOWERING, I USED ABOUT 1/3C TOTAL INSTEAD) Carefully spoon half of the cooled custard over the cake, smoothing the top of the custard with the back of a spoon.
Using small offset spatula, spread 1/2 of whipped cream over custard, making a slightly thick layer around outer edges of the dish to better show the triflefs layers.
Repeat layering of cake, syrup, custard, and whipped cream one more time.(IN BETWEEN THE 2 LAYERS I ADDED A SPRINKLING OF CHOPPED CHOCOLATE W/HAZELNUT PIECES)
Garnish with chopped bittersweet chocolate.
Refrigerate the trifle until ready to serve, at least 3 hours but preferable overnight.(I MADE DAY BEFORE) Letting the trifle cool allows the cake to absorb all the flavors in the dish so donft forget this cooling period.
Frangelico Custard
Origin: Sticky Chewy Messy Gooey by Jill OfConnor
Yield: 4 cups
Cooking Time: 20 minutes
Inactive Prep Time: 10 to 15 minutes
Difficulty: Easy
Ingredients:
œ 2 cups heavy cream
œ 1 1/2 cups whole milk
œ 1 cup sugar
œ 9 egg yolks
œ 6 tbsp all-purpose flour
œ pinch salt
œ 2 tsp vanilla
œ 3 tbsp unsalted butter, room temperature
œ 4 tbsp Frangelico liqueur
Directions:
Combine the cream and milk with 1/2 cup sugar in a heavy-bottomed saucepan over medium heat and cook, stirring to dissolve the sugar. Heat just until the mixture is about to boil (when bubbles start to form around the edges of the pan.) Remove from the heat.
In a large bowl, whisk the egg yolks together with the remaining 1/2 cup sugar until light and creamy. Whisk the flour into the egg yolks until smooth.
Whisk the hot cream mixture into the egg mixture, 1/4 cup at a time, to temper it. Strain the mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens, and comes to a slow boil. Reduce heat to medium-low and continue cooking, whisking continuously, for 1 minute. Remove form the heat and pour the custard through a fine-mesh sieve into a clean bowl.
Stir in the salt, vanilla, butter, and Frangelico until smooth. Place the bowl in the freezer and cool, stirring ocassionally, for 10 to 15 minutes. The custard should no longer be steaming. At this point, the custard is ready to be used for the trifle.
Custard can be made ahead of time. Press a large piece of plastic wrap over the surface of the custard to prevent a skin from forming and refrigerate until assembling the trifle.
Frangelico Whipped Cream
Origin: Sticky Chewy Messy Gooey by Jill OfConnor
Cooking Time: 5 minutes
Difficulty: Easy
Ingredients:
œ 2 cups heavy cream
œ 1 tsp almond extract (I DIDN'T USE, USED SOME VANILLA INSTEAD)
2-4 T Frangelica (I used 2T)
1/3c confectionary sugar
whip up right before assembly of trifle.
I've made this twice. Thanksgiving and XMas Eve.
Chocolate Frangelico Trifle
Really easy to make.
Adapted from: Sticky Chewy Messy Gooey by Jill OfConnor
Yield: 8 servings
Prep Time: 20 minutes
Cooking Time: 5 minutes
Inactive Prep Time: 3 hours, or overnight
Difficulty: Easy
Ingredients:
œ 1/2 cup Frangelico liqueur
œ 1/2 storebought Angel Food Cake, chopped in to 1-inch cubes (I USED THE WHOLE CAKE W/NO PROB)
œ 4 ounces bittersweet chocolate with almonds, chopped finely (I used Trader Joefs Pound of chocolate)(I USED LINDT MILK CHOCOLATE W/HAZELNUTS)
œ Frangelico Custard, recipe below
œ Frangelico whipped cream, recipe below
œ 1 tsp almond extract (I DIDN'T USE)
Directions:
In a separate dish, stir together Frangelico and almond extract. (ONLY USED FRANGELICO)
In a large shallow glass bowl or trifle dish, arrange cubes of angel food cake over the bottom of the dish, flattening the cake with your fingertips. Sprinkle 1/2 of the Frangelico mixture over the cake cubes.(I DIDN'T USE 1/2 C OF FRANGELICA TO SPRINKLE ON THE CAKE AS I THOUGHT IT WOULD BE TOO OVERPOWERING, I USED ABOUT 1/3C TOTAL INSTEAD) Carefully spoon half of the cooled custard over the cake, smoothing the top of the custard with the back of a spoon.
Using small offset spatula, spread 1/2 of whipped cream over custard, making a slightly thick layer around outer edges of the dish to better show the triflefs layers.
Repeat layering of cake, syrup, custard, and whipped cream one more time.(IN BETWEEN THE 2 LAYERS I ADDED A SPRINKLING OF CHOPPED CHOCOLATE W/HAZELNUT PIECES)
Garnish with chopped bittersweet chocolate.
Refrigerate the trifle until ready to serve, at least 3 hours but preferable overnight.(I MADE DAY BEFORE) Letting the trifle cool allows the cake to absorb all the flavors in the dish so donft forget this cooling period.
Frangelico Custard
Origin: Sticky Chewy Messy Gooey by Jill OfConnor
Yield: 4 cups
Cooking Time: 20 minutes
Inactive Prep Time: 10 to 15 minutes
Difficulty: Easy
Ingredients:
œ 2 cups heavy cream
œ 1 1/2 cups whole milk
œ 1 cup sugar
œ 9 egg yolks
œ 6 tbsp all-purpose flour
œ pinch salt
œ 2 tsp vanilla
œ 3 tbsp unsalted butter, room temperature
œ 4 tbsp Frangelico liqueur
Directions:
Combine the cream and milk with 1/2 cup sugar in a heavy-bottomed saucepan over medium heat and cook, stirring to dissolve the sugar. Heat just until the mixture is about to boil (when bubbles start to form around the edges of the pan.) Remove from the heat.
In a large bowl, whisk the egg yolks together with the remaining 1/2 cup sugar until light and creamy. Whisk the flour into the egg yolks until smooth.
Whisk the hot cream mixture into the egg mixture, 1/4 cup at a time, to temper it. Strain the mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens, and comes to a slow boil. Reduce heat to medium-low and continue cooking, whisking continuously, for 1 minute. Remove form the heat and pour the custard through a fine-mesh sieve into a clean bowl.
Stir in the salt, vanilla, butter, and Frangelico until smooth. Place the bowl in the freezer and cool, stirring ocassionally, for 10 to 15 minutes. The custard should no longer be steaming. At this point, the custard is ready to be used for the trifle.
Custard can be made ahead of time. Press a large piece of plastic wrap over the surface of the custard to prevent a skin from forming and refrigerate until assembling the trifle.
Frangelico Whipped Cream
Origin: Sticky Chewy Messy Gooey by Jill OfConnor
Cooking Time: 5 minutes
Difficulty: Easy
Ingredients:
œ 2 cups heavy cream
œ 1 tsp almond extract (I DIDN'T USE, USED SOME VANILLA INSTEAD)
2-4 T Frangelica (I used 2T)
1/3c confectionary sugar
whip up right before assembly of trifle.
Well, you got the one I was going to post!
smileys/smile.gif
I even mentioned it in my blog - so for those interested in taking a look, I include the link
this was a huge hit with my husband too, so tasty, and so simple!
http://bewitchingkitchen.com/2010/01/05/turkish-chicken-kebabs/
smileys/smile.gif
I even mentioned it in my blog - so for those interested in taking a look, I include the link
this was a huge hit with my husband too, so tasty, and so simple!
http://bewitchingkitchen.com/2010/01/05/turkish-chicken-kebabs/
tis super easy tomato sauce. just butter, tomatoes,onion
I thought it would be waaaaaaay too plain for me, but it has such a nice "mouthfeel" and it's a good start for almost anything, I tweaked it a bit, of course. I doubled it, using 1 can of whole tomatoes and 1 can of crushed, I cut up an onion and sauteed it in the butter, then cooked the whole batch for over an hour, using the immersion blender towards the end to get it good and smooth. I added 2 tsp sugar to mellow the tomatoes a bit. I'm using it on chicken cutlets tomorrow for chicken parm, adding spices to the chicken coating.
http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/
I thought it would be waaaaaaay too plain for me, but it has such a nice "mouthfeel" and it's a good start for almost anything, I tweaked it a bit, of course. I doubled it, using 1 can of whole tomatoes and 1 can of crushed, I cut up an onion and sauteed it in the butter, then cooked the whole batch for over an hour, using the immersion blender towards the end to get it good and smooth. I added 2 tsp sugar to mellow the tomatoes a bit. I'm using it on chicken cutlets tomorrow for chicken parm, adding spices to the chicken coating.
http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/
Funny timing - I had done this post about a month ago: Tomato & Roasted Red Pepper Sauce
but just published it on Thursday. Incredibly simple but so good!
http://www.divaentertains.com/blog/2010/01/simply-tdf-tomato-and-roasted-red-pepper-sauce-embarrassingly-easy-to-make/
but just published it on Thursday. Incredibly simple but so good!
http://www.divaentertains.com/blog/2010/01/simply-tdf-tomato-and-roasted-red-pepper-sauce-embarrassingly-easy-to-make/
Love love love these cookies: Chocolate Chunk Coffee Cookies
I made these twice so far. I tested them at different temperatures, and I don't recommend 325 F as listed. I had the best results at 350 F for about 10 minutes.
I used 1/4 cup instant espresso instead of 1/2 cup instant coffee, and added 2 - 3 extra Tbsp sugar, since the espresso was so strong (I use Cuban espresso - it's extra strong). Also, I added 1/4 tsp salt, and omitted the nuts.
I chilled the dough overnight, and the cookies still spread out a lot, but they're freakin' delicious - crispy on the edges, and chewy in the centers. The next day, they become chewy throughout.
CHOCOLATE CHUNK COFFEE COOKIES
INGREDIENTS:
1/2 cup instant coffee (I used 1/4 cup instant espresso)
2 tablespoons boiling water
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
(I added 1/4 tsp salt)
3/4 cup unsalted butter (1 1/2 sticks), softened
3/4 cup granulated sugar (I used a little more)
1/2 cup firmly packed light brown sugar (I used a little more)
1 egg
1 teaspoon vanilla
8 oz semi-sweet chocolate chips (I used Ghirardelli)
1 1/2 cups chopped walnuts (I omitted these, but would reduce the amount if using)
DIRECTIONS:
1. Boil water. Mix water with coffee. Let stand 15 minutes.
2. In the meantime, combine flour and baking soda. Whisk together. Set aside.
3. Then, beat butter and sugars together until light and fluffy.
4. Mix in coffee, egg, and vanilla until thoroughly incorporated.
5. Stir or mix in the flour mixture until well blended.
6. Add chocolate chips and nuts. Stir until evenly distributed.
7. Chill dough for 40 minutes. (I chilled overnight). Heat oven to 325 F. (I recommend 350 F).
8. After dough has chilled, roll dough into 1-inch balls and place on baking sheet. (I meaured rounded Tbsp, then rolled into balls, and used a parchment-lined baking sheet).
9. Bake on lower rack in oven for approximately 12 minutes. (I baked on lower middle oven rack at 350 F about 10 minutes). Let sit on baking sheet for 1-2 minutes before placing on a cooling rack. (I let sit about 3 minutes).
Makes 3-4 dozen. (My yield was about 38 cookies).
http://sweetmary.typepad.com/my_weblog/2008/12/chocolate-chunk-coffee-cookies.html
I made these twice so far. I tested them at different temperatures, and I don't recommend 325 F as listed. I had the best results at 350 F for about 10 minutes.
I used 1/4 cup instant espresso instead of 1/2 cup instant coffee, and added 2 - 3 extra Tbsp sugar, since the espresso was so strong (I use Cuban espresso - it's extra strong). Also, I added 1/4 tsp salt, and omitted the nuts.
I chilled the dough overnight, and the cookies still spread out a lot, but they're freakin' delicious - crispy on the edges, and chewy in the centers. The next day, they become chewy throughout.
CHOCOLATE CHUNK COFFEE COOKIES
INGREDIENTS:
1/2 cup instant coffee (I used 1/4 cup instant espresso)
2 tablespoons boiling water
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
(I added 1/4 tsp salt)
3/4 cup unsalted butter (1 1/2 sticks), softened
3/4 cup granulated sugar (I used a little more)
1/2 cup firmly packed light brown sugar (I used a little more)
1 egg
1 teaspoon vanilla
8 oz semi-sweet chocolate chips (I used Ghirardelli)
1 1/2 cups chopped walnuts (I omitted these, but would reduce the amount if using)
DIRECTIONS:
1. Boil water. Mix water with coffee. Let stand 15 minutes.
2. In the meantime, combine flour and baking soda. Whisk together. Set aside.
3. Then, beat butter and sugars together until light and fluffy.
4. Mix in coffee, egg, and vanilla until thoroughly incorporated.
5. Stir or mix in the flour mixture until well blended.
6. Add chocolate chips and nuts. Stir until evenly distributed.
7. Chill dough for 40 minutes. (I chilled overnight). Heat oven to 325 F. (I recommend 350 F).
8. After dough has chilled, roll dough into 1-inch balls and place on baking sheet. (I meaured rounded Tbsp, then rolled into balls, and used a parchment-lined baking sheet).
9. Bake on lower rack in oven for approximately 12 minutes. (I baked on lower middle oven rack at 350 F about 10 minutes). Let sit on baking sheet for 1-2 minutes before placing on a cooling rack. (I let sit about 3 minutes).
Makes 3-4 dozen. (My yield was about 38 cookies).
http://sweetmary.typepad.com/my_weblog/2008/12/chocolate-chunk-coffee-cookies.html
steve2-in-la
Well-known member
Kind of amazed this was SO good! REC: Brother Juniper's Wild Rice and Onion Bread.
This makes 2 large loaves. The recipe calls for wild rice but it can also be made with brown or any other cooked grain. It only takes about ¼ cup of uncooked wild rice to make 1 cup (6 oz, by weight) of cooked wild rice.
Wild Rice and Onion Bread
6 cups UNBLEACHED BREAD FLOUR
3 ½ tsp COARSE KOSHER SALT
2 Tbsp INSTANT YEAST
1 cup COOKED WILD RICE or another cooked grain
¼ cup BROWN SUGAR
1 ½ cups lukewarm WATER (about 95°F)
½ cup lukewarm BUTTERMILK (about 95°F)
2 cups diced fresh ONION (about 1 large onion)
1 EGG WHITE, for egg wash
1 Tbsp WATER, for egg wash
Combine all ingredients, except egg wash, in a mixing bowl. Use a paddle attachment and mix on low for 1 minute. The dough should be sticky, coarse, and shaggy. Let rest for 5 minutes. Switch to the dough hook and mix on medium-low for 4 minutes, adjusting with flour or water as needed to keep the dough ball together. The dough should be soft, supple, and slightly sticky.
Knead dough 2-3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball. Place in a lightly oiled bowl, cover tightly with plastic wrap and refrigerate overnight or up to 4 days
On Baking Day remove dough from the fridge 2 hours before baking. Shape dough and put into 4 ½ by 8” loaf; into freestanding loaves of any size. When shaping, use only as much flour as necessary to keep the dough from sticking. For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper and proof the dough on the pan.
Mist the top of the dough with spray oil and cover loosely with plastic wrap. Let rise at room temperature 1½-2 hours, until increased to about 1½ times its original size. In loaf pans, the dough should dome at least 1” above the rim. Brush the tops with the egg wash just before they’re ready to bake.
About 15 minutes before baking, preheat the oven to 350°F (300°F for a convection oven. ) Bake the loaves for 10 to 15 minutes, then rotate the pan; The total baking time is 45 to 55 minutes. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185°F in the center.
Cool on a wire rack for at least 1 hour before slicing.
This makes 2 large loaves. The recipe calls for wild rice but it can also be made with brown or any other cooked grain. It only takes about ¼ cup of uncooked wild rice to make 1 cup (6 oz, by weight) of cooked wild rice.
Wild Rice and Onion Bread
6 cups UNBLEACHED BREAD FLOUR
3 ½ tsp COARSE KOSHER SALT
2 Tbsp INSTANT YEAST
1 cup COOKED WILD RICE or another cooked grain
¼ cup BROWN SUGAR
1 ½ cups lukewarm WATER (about 95°F)
½ cup lukewarm BUTTERMILK (about 95°F)
2 cups diced fresh ONION (about 1 large onion)
1 EGG WHITE, for egg wash
1 Tbsp WATER, for egg wash
Combine all ingredients, except egg wash, in a mixing bowl. Use a paddle attachment and mix on low for 1 minute. The dough should be sticky, coarse, and shaggy. Let rest for 5 minutes. Switch to the dough hook and mix on medium-low for 4 minutes, adjusting with flour or water as needed to keep the dough ball together. The dough should be soft, supple, and slightly sticky.
Knead dough 2-3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball. Place in a lightly oiled bowl, cover tightly with plastic wrap and refrigerate overnight or up to 4 days
On Baking Day remove dough from the fridge 2 hours before baking. Shape dough and put into 4 ½ by 8” loaf; into freestanding loaves of any size. When shaping, use only as much flour as necessary to keep the dough from sticking. For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper and proof the dough on the pan.
Mist the top of the dough with spray oil and cover loosely with plastic wrap. Let rise at room temperature 1½-2 hours, until increased to about 1½ times its original size. In loaf pans, the dough should dome at least 1” above the rim. Brush the tops with the egg wash just before they’re ready to bake.
About 15 minutes before baking, preheat the oven to 350°F (300°F for a convection oven. ) Bake the loaves for 10 to 15 minutes, then rotate the pan; The total baking time is 45 to 55 minutes. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185°F in the center.
Cool on a wire rack for at least 1 hour before slicing.
melissa-dallas
Well-known member
So glad you posted this. I needed something to try with my Aleppo.
melissa-dallas
Well-known member
A character in a novel I read made this sauce -first time I ever heard of it and
it really bugs me I can't remember what book it was!
it really bugs me I can't remember what book it was!
