This is my version on the classic dish, its a nod to New Orleans.
Clam Chowder
Ingredients
32 oz of chicken stock, low salt
48 clams, steamed and removed from shells and diced
1 1/2 lb red potatoes, diced but skins left on
1 quart of milk
1 stick plus 2 table spoons of unsalted butter
4 andouille sausages, diced
1/4 lb of bacon, diced
6 stalks of celery, diced
6 tomatoes, diced and seeds removed
2 medium onions, diced
1 red pepper diced
6 table spoons of flour
3/4 teaspoon of thyme leaves
salt and pepper to taste
Directions
In a large soup pot saute the onions, celery and peppers in the two table spoons of butter, do this on medium low heat so as not to brown the butter. Once tender add the chicken stock to the pot. Bring to a boil, now add the potatoes, thyme and salt and pepper. Once it returns to a boil, reduce heat to a simmer.
While the soup is simmering, render off the bacon in a skillet. Remove bacon from skillet and place on a paper towel. Next add the sausage to the skillet and saute until crisp. Remove from skillet and drain on a paper towel. Now add both to the soup.
In another pot melt the stick of butter and blend the flour in the butter. Once smooth add the milk to the pot and whisk until the milk thickens, remove from heat and set aside. You just made a bechamel.
Once the potatoes are just about tender, add the tomatoes to the pot, stir. Next add the bechamel you just made and the diced clams and simmer for no more than 10 minutes.
Serve with a nice baguette and some parsley as a garnish.
Note: if you do not want to steam the clams you will need 26 oz of diced can clams but do not throw way the liquid they are in add it to the soup at the chicken stock stage.
Enjoy Cooking
Tuesday, December 21, 2010
Monday, December 20, 2010
Carnitas
Here is my version of carnitas, it is sort of a Mexican/ French version.
Carnitas
Ingredients
4 lbs pork loin cut into two inch cubes
1/2 lb of bacon
2 medium onions large chopped
4 stalks of celery chopped into 3 inch pieces
2 red peppers cut into strips
1 cup of dried apricots
1 large orange, cut into quarters
6 whole cloves of garlic
2 teaspoon cumin seeds
2 teaspoons dried thyme
2 teaspoon dried oregano
2 dried bay leaves
Salt
Salsa of choice
Corn tortillas
Directions
In a large ceramic bowl place pork and set aside.
In a skillet of high heat place all the dried spices and seeds, heat for about a minute. Remove from heat and either grind is a coffee grinder or the old fashion way in a mortar and pestle. Sprinkle over pork with the salt and toss. Make sure all the pork has been covered by the spices. Cover and let set for at least 2 hours, the longer the better.
In a large deep skillet or dutch oven render off the bacon. Remove once crisp: the bacon is now done with its task and you can save it the crisp bacon for another dish. Now you need about a cup of fat remaining in the pan. If you are a little shy make it up with butter. Now add the pork, onions, garlic, celery, pepper, apricots and oranges to the skillet. Brown the pork on all sides. then reduce the heat to low and cover and simmer for about am hour and half. 45 minutes in remove the garlic, celery, pepper and onions.
Now uncover, remove the oranges and apricots and cook until the meat crisps up and the juices are gone. Do not over cook, you just want the outer edges crisp and the center of the meat tender.
Serve of tortillas and with your salsa of choice. I like to add some fresh sliced onions and fresh cilantro to the tortillas as well.
Enjoy Cooking
Carnitas
Ingredients
4 lbs pork loin cut into two inch cubes
1/2 lb of bacon
2 medium onions large chopped
4 stalks of celery chopped into 3 inch pieces
2 red peppers cut into strips
1 cup of dried apricots
1 large orange, cut into quarters
6 whole cloves of garlic
2 teaspoon cumin seeds
2 teaspoons dried thyme
2 teaspoon dried oregano
2 dried bay leaves
Salt
Salsa of choice
Corn tortillas
Directions
In a large ceramic bowl place pork and set aside.
In a skillet of high heat place all the dried spices and seeds, heat for about a minute. Remove from heat and either grind is a coffee grinder or the old fashion way in a mortar and pestle. Sprinkle over pork with the salt and toss. Make sure all the pork has been covered by the spices. Cover and let set for at least 2 hours, the longer the better.
In a large deep skillet or dutch oven render off the bacon. Remove once crisp: the bacon is now done with its task and you can save it the crisp bacon for another dish. Now you need about a cup of fat remaining in the pan. If you are a little shy make it up with butter. Now add the pork, onions, garlic, celery, pepper, apricots and oranges to the skillet. Brown the pork on all sides. then reduce the heat to low and cover and simmer for about am hour and half. 45 minutes in remove the garlic, celery, pepper and onions.
Now uncover, remove the oranges and apricots and cook until the meat crisps up and the juices are gone. Do not over cook, you just want the outer edges crisp and the center of the meat tender.
Serve of tortillas and with your salsa of choice. I like to add some fresh sliced onions and fresh cilantro to the tortillas as well.
Enjoy Cooking
Pickled Cat Fish
We had this fish a few years back and i asked the chef for the recipe. He sort of gave it to me but i had to figure out the rest. The fish is sort of Ceviche but then it is also cooked too and served cold. it is great to make in advance and have as a light lunch.
Picked Cat Fish
Ingredients
4 cat fish fillets, about 2 lbs
4 limes zest and juiced
1 1/4 cups olive oil
i onion diced
1 cup of white wine vinegar
1/3 cup of pickled jalapenos, sliced
6 pink pepper corns
4 cloves of garlic minced
1 teaspoon cumin seeds
1 teaspoon of fresh oregano leaves
2 fresh bay leaves
1 1/2 cups fresh cilantro, chopped stems removed
1 cup of olives of choice
Directions
In a large deep dish, ceramic, place fish and cover with juice and cover turn once with the 15 minutes they are marinating.
Drain fish, in a large skillet over medium heat, place about 4 table spoons of the olive oil, once the the oil is shimmering add fish, cook for about 4 minutes on each side or until golden brown. Transfer bake to the ceramic dish.
In the same skillet over medium heat add 2 more table spoon of oil, next add the pepper corns, cumin seeds, garlic, oregano, jalapenos and bay leaves. Saute for about two minutes. Now raise the heat to high and add the onions and vinegar, once at a boil reduce heat and summer for 5 minutes.
Pour mixture over fish and cover and place in the fridge over night. When ready to serve, drain off the liquid reserving about 1/2 a cup and keeping all the solids of the marinated (onions and jalapenos). Place the reserved marinade in a bowl and add the remaining olive oil and the lime zest, whisk. Plate the fish on a bed of cilantro, spoon the onions and jalapenos on top of the fish and finish with the some of the marinade and garnish with olives of choice.
Enjoy Cooking
Picked Cat Fish
Ingredients
4 cat fish fillets, about 2 lbs
4 limes zest and juiced
1 1/4 cups olive oil
i onion diced
1 cup of white wine vinegar
1/3 cup of pickled jalapenos, sliced
6 pink pepper corns
4 cloves of garlic minced
1 teaspoon cumin seeds
1 teaspoon of fresh oregano leaves
2 fresh bay leaves
1 1/2 cups fresh cilantro, chopped stems removed
1 cup of olives of choice
Directions
In a large deep dish, ceramic, place fish and cover with juice and cover turn once with the 15 minutes they are marinating.
Drain fish, in a large skillet over medium heat, place about 4 table spoons of the olive oil, once the the oil is shimmering add fish, cook for about 4 minutes on each side or until golden brown. Transfer bake to the ceramic dish.
In the same skillet over medium heat add 2 more table spoon of oil, next add the pepper corns, cumin seeds, garlic, oregano, jalapenos and bay leaves. Saute for about two minutes. Now raise the heat to high and add the onions and vinegar, once at a boil reduce heat and summer for 5 minutes.
Pour mixture over fish and cover and place in the fridge over night. When ready to serve, drain off the liquid reserving about 1/2 a cup and keeping all the solids of the marinated (onions and jalapenos). Place the reserved marinade in a bowl and add the remaining olive oil and the lime zest, whisk. Plate the fish on a bed of cilantro, spoon the onions and jalapenos on top of the fish and finish with the some of the marinade and garnish with olives of choice.
Enjoy Cooking
Sunday, December 12, 2010
Fruity Nut Cookies
I entered a baking contest with this recipe, i would of won but i was told: " you would of won but there were too many ingredients and steps to your recipe. Our consumer wants simple and quick". Well then that should of been in the guidelines for the contest. I have not made these cookies in about 8 years, i think i will make them this year.
Fruity Nut Cookies
Ingredients
1 1/2 cup of rough chopped macadamia nuts
1 cup of minced dried apricots
1 cup of minced dried cherries
1 cup of rough chopped almonds
1 cup of unbleached all purpose flour
1/2 cup of minced dried currants
1/2 cup of rough chopped pecans
1/2 cup of hazelnuts - you need a 1/2 cup of finely ground hazelnuts
1 stick plus 2 table spoons of unsalted butter at room temp
3/4 cup of firmly packed brown sugar, dark
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1/8 teaspoon ground cardamon
Directions
Preheat oven to 350 degrees
In large bowl mix together the dried fruit, the rough chopped nuts and 1/4 cup of the flour and toss to coat. In another large bowl mix together all the dry ingredients including the ground hazelnuts.
In the stand mixer cream together the butter and sugar until light and fluffy. Next add the egg, once combined lower the speed on the mixer and slowly add the flour mixture. Once combined you will need to hand stir in the fruit and nuts.
Using spoons, drop well rounded spoon fulls of dough onto a parchment lined cookie sheet. Place the spoon fulls 2 to 2 1/2 inches apart. Bake for 10 to 12 minutes or until lightly golden brown. Transfer parchment and cookies to cooling rack.
Enjoy Cooking
Fruity Nut Cookies
Ingredients
1 1/2 cup of rough chopped macadamia nuts
1 cup of minced dried apricots
1 cup of minced dried cherries
1 cup of rough chopped almonds
1 cup of unbleached all purpose flour
1/2 cup of minced dried currants
1/2 cup of rough chopped pecans
1/2 cup of hazelnuts - you need a 1/2 cup of finely ground hazelnuts
1 stick plus 2 table spoons of unsalted butter at room temp
3/4 cup of firmly packed brown sugar, dark
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1/8 teaspoon ground cardamon
Directions
Preheat oven to 350 degrees
In large bowl mix together the dried fruit, the rough chopped nuts and 1/4 cup of the flour and toss to coat. In another large bowl mix together all the dry ingredients including the ground hazelnuts.
In the stand mixer cream together the butter and sugar until light and fluffy. Next add the egg, once combined lower the speed on the mixer and slowly add the flour mixture. Once combined you will need to hand stir in the fruit and nuts.
Using spoons, drop well rounded spoon fulls of dough onto a parchment lined cookie sheet. Place the spoon fulls 2 to 2 1/2 inches apart. Bake for 10 to 12 minutes or until lightly golden brown. Transfer parchment and cookies to cooling rack.
Enjoy Cooking
Pecan Vanilla Sugar Cookies
Here is a variation on the walnut cookie recipe i posted earlier.
Pecan Vanilla Cookie
Ingredients
3 cups of pecans
2 sticks of unsalted butter room temp
1 cup unbleached all purpose flour
1/2 powdered sugar
seeds from one vanilla bean
1 teaspoon real vanilla extract
1 table spoon water
1/4 teaspoon salt
directions
Preheat the oven to 250 Degrees
Place pecans and 2 table spoons of powdered sugar in the food processor and finely grind them. Pour the pecans in a bowl with the other dry ingredients and whisk together.
In the stand mixer place the butter, vanilla seeds and the sugar and mix until light and fluffy. Next add the vanilla extract and the water. Turning the mixer to low, slowly add the flour mixture. Once combined, roll dough into 1 inch balls, place on a parchment lined cookie sheet and flatten with your thumb. Place the cookies 2 inches apart from each other. Now this is a long and slow baking time, the cookies need to bake from 50 to 60 minutes or until light golden brown. Transfer parchment and cookies to cooling rack.
You can dust this cookies like the walnut ones with powdered sugar.
Enjoy Cooking
Pecan Vanilla Cookie
Ingredients
3 cups of pecans
2 sticks of unsalted butter room temp
1 cup unbleached all purpose flour
1/2 powdered sugar
seeds from one vanilla bean
1 teaspoon real vanilla extract
1 table spoon water
1/4 teaspoon salt
directions
Preheat the oven to 250 Degrees
Place pecans and 2 table spoons of powdered sugar in the food processor and finely grind them. Pour the pecans in a bowl with the other dry ingredients and whisk together.
In the stand mixer place the butter, vanilla seeds and the sugar and mix until light and fluffy. Next add the vanilla extract and the water. Turning the mixer to low, slowly add the flour mixture. Once combined, roll dough into 1 inch balls, place on a parchment lined cookie sheet and flatten with your thumb. Place the cookies 2 inches apart from each other. Now this is a long and slow baking time, the cookies need to bake from 50 to 60 minutes or until light golden brown. Transfer parchment and cookies to cooling rack.
You can dust this cookies like the walnut ones with powdered sugar.
Enjoy Cooking
Friday, December 10, 2010
Hazelnut Sugar cookie
I came up with this variation due i though the basic sugar cookie need a lift.
Hazelnut Sugar Cookie
Ingredients
2 sticks of unsalted butter chilled and cut into cubes
3 cups unbleached flour
1 1/2 cups of powder sugar
2 large eggs plus two additional eggs just the whites
1 teaspoon of real vanilla extract
1 teaspoon of baking powder
1/4 teaspoon salt
3/4 cup of finely chopped toasted hazelnuts
Jam of choices, i use raspberry
Directions
Place in the food processor the butter and the sugar, pulse until crumbly. In large bowl whisk together the dry ingredients, excluding the nuts. Now add the two whole eggs and the the extract and pulse to combine. Next turn the processor on and add in the flour, once the dough comes together it is ready.
Preheat oven to 350 degrees.
In a small bowl whisk the egg whites until light. Place the nuts in another bowl.
Next roll the dough into one inch balls, dip them into the egg whites and then roll them in the nuts and place them onto a parchment lined cookie sheet. With you thumb make an indentation on the top of the cookie. Place the cookies two inches part. Bake for about 12 to 15 minutes or until light golden brown. As before transfer the parchment with the cookies to the cooling rack and fill the depression in the cookies with jam and let cool.
Enjoy Cooking
Hazelnut Sugar Cookie
Ingredients
2 sticks of unsalted butter chilled and cut into cubes
3 cups unbleached flour
1 1/2 cups of powder sugar
2 large eggs plus two additional eggs just the whites
1 teaspoon of real vanilla extract
1 teaspoon of baking powder
1/4 teaspoon salt
3/4 cup of finely chopped toasted hazelnuts
Jam of choices, i use raspberry
Directions
Place in the food processor the butter and the sugar, pulse until crumbly. In large bowl whisk together the dry ingredients, excluding the nuts. Now add the two whole eggs and the the extract and pulse to combine. Next turn the processor on and add in the flour, once the dough comes together it is ready.
Preheat oven to 350 degrees.
In a small bowl whisk the egg whites until light. Place the nuts in another bowl.
Next roll the dough into one inch balls, dip them into the egg whites and then roll them in the nuts and place them onto a parchment lined cookie sheet. With you thumb make an indentation on the top of the cookie. Place the cookies two inches part. Bake for about 12 to 15 minutes or until light golden brown. As before transfer the parchment with the cookies to the cooling rack and fill the depression in the cookies with jam and let cool.
Enjoy Cooking
Sugar Cookies
I have two more recipes for today, the first is a basic sugar cookie and the second is a variation of it.
Sugar Cookie
Ingredients
3 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp plus an additional 2 table spoons
1 1/4 cups raw sugar
2 large eggs
1 teaspoon real vanilla extract
1 teaspoon baking powder
1/4 teaspoon orange extract
1/4 teaspoon of salt
Directions
In a large bowl whisk together the dry ingredients.
In the stand mixer cream together the butter and the sugar i=until light and fluffy.
Now add the eggs and the extracts and mix until smooth. Lower the speed on the mixer and slowly add the flour mixture to the butter. Remove from bowl for into a ball, wrap in plastic wrap and chill for at least 4 hours or over night.
Preheat oven to 375 degrees
On a floured work surface divide ball into quarters, working with one quarter at a time roll out to about 1/8 to a 1/4 inch thick. Using the cookie cutter of choice, i use stars and moons for these. Cut out the cookies and place on a parchment lined cookie sheet about 2 inches apart. Repeat with the other quarters until done. Sprinkle cookies with decorative sugars and bake for about 6 to 8 minutes or until edges are light;y brown. Transfer parchment with the cookies on it to a cooling rack.
Enjoy Cooking
Sugar Cookie
Ingredients
3 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp plus an additional 2 table spoons
1 1/4 cups raw sugar
2 large eggs
1 teaspoon real vanilla extract
1 teaspoon baking powder
1/4 teaspoon orange extract
1/4 teaspoon of salt
Directions
In a large bowl whisk together the dry ingredients.
In the stand mixer cream together the butter and the sugar i=until light and fluffy.
Now add the eggs and the extracts and mix until smooth. Lower the speed on the mixer and slowly add the flour mixture to the butter. Remove from bowl for into a ball, wrap in plastic wrap and chill for at least 4 hours or over night.
Preheat oven to 375 degrees
On a floured work surface divide ball into quarters, working with one quarter at a time roll out to about 1/8 to a 1/4 inch thick. Using the cookie cutter of choice, i use stars and moons for these. Cut out the cookies and place on a parchment lined cookie sheet about 2 inches apart. Repeat with the other quarters until done. Sprinkle cookies with decorative sugars and bake for about 6 to 8 minutes or until edges are light;y brown. Transfer parchment with the cookies on it to a cooling rack.
Enjoy Cooking
Gingerbread bars
Here is another recipe that i got direction on from the Owners of a Germany deli in Yorkville here in the city. When i was trying to figure out the other gingerbread cookie, i was told that gingerbread was a bread and that it was traditionally made with Kirschwasser (a brandy) and there was fruit add to the bread.
Here is the twist on the twist.
Gingerbread bars
Ingredients
4 cups of unbleached flour
1 1/4 cups of raw local honey
1 cup of raw sugar
1 cup of almonds, chopped between a dice and a mince
1/3 cup of Kirschwasser
1/4 cup of candied lemon peel, minced
1/4 cup of candied orange peel, minced
2 teaspoons of ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamon
1/8 teaspoon salt
Icing
1 cup powdered sugar
1 table spoon of water
2 teaspoons of Kirschwesser
1/2 teaspoon real vanilla extract
Directions
In a large sauce pan add the honey and the sugar. Over medium high heat whisk mixture until the sugar has dissolved: the mixture may need to boil to get the sugars to dissolve. Remove from heat and allow to cool for at least 3 minutes.
In a large bowl whisk together the remaining dry ingredients.
Once the sugar mixture has cooled whisk in the Kirschwesser. Next add the candied fruit and the almonds. Switching to a spoon stir in the flour. Once combined pour the dough into a greased 9 by 13 inch pan (spraying the pan with Pam will do). Place a parchment paper strip around the edges of the pan, you will see why later. You will need to scrap the dough out of the sauce pan it is very sticky. Smooth out the dough and then let the dough sit for about half hour to an hour before baking.
Preheat the oven to 325 degrees.
Bake for about 30 to 35 minutes or until a tooth pick come out clean. You also want a nice golden brown color on the top. Place on a cooling rack. Once cool enough to handle turn the pan upside down and remove the gingerbread: note - you want the parchment attached to the bread. Place on a nice decorative plate and keep the parchment on for now.
Next mix together the icing. Like before you do not want it too running or too thick. Pour the icing on top of the bread. The parchment will keep the icing from running down the sides. Let cool and set before removing the parchment.
A note: the icing will crack when cutting, if you wish you can score the icing when it is still warm to prevent the cracking.
Enjoy Cooking
Gingerbread cookies, with a twist
This is a twist on the traditional gingerbread cookies. I had these cookies once when i was in Switzerland, i wanted to make them my self, so I asked the bakery i got the cookies from if they would give me the recipe. They said, "the cookies are what you call a fruit cake in a cookie". Well it is sort of that, i did not get the recipe but i did find out that the bakery use honey in the recipe as the wet ingredient. It took me a few tries to figure it out.
Gingerbread cookies with a twist
Ingredients
3 cup unbleached all purpose flour
3/4 cup of raw local honey
3/4 cup raw dark brown sugar
1/2 cup of almonds
1/2 cup candied fruit
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamon
1/2 teaspoon baking soda
Icing
1/2 cup powdered sugar
1 1/2 teaspoons of water
1/2 teaspoon real vanilla extract
1/2 teaspoon orange extract
Directions
Place almonds into the food processor and grind them until very fine. Remove the almonds and next mince up the candied fruit, you want them in very small pieces but not pureed.
In a large bowl whisk together the dry ingredients including the almonds that were finely ground. Next stir in the minced candied fruit.
In the stand mixer place the balance of the ingredients and mix until well combined. I usually let the mix run for about 2 minutes or so. Now reduce the speed and slowly add the dry ingredients, there will be a point that the dough will start to clump, that is OK. Once all combined, dump the dough onto a piece of plastic wrap and form into a ball and wrap it up. Place in the fridge for at least 2 hours or longer.
Preheat oven to 350 degrees
On a floured work surface divided the ball into quarters. Working with one quarter at a time roll it out to about 1/4 thick. Using the cookie cutter of your choice, i usually a tree shape for these. Cut out the cookies and place them about 2 inches apart on a parchment line cookie sheet. Repeat with the remaining quarters and of course save the scraps from each roll out and combine and roll out to cut additional cookies.
Bake for about 12 to 14 minutes. You want the cookies to be a light golden brown, also the cookies will puff out a bit when baking. Remove when done and like the trick i used before slide the parchment with the cookies on them to a cooling rack.
While the cookies are cooling mix together the icing. This a traditional icing but you do not want it too thick or too runny. If it does be come to thick add a bit of water or if it becomes too runny add more sugar. Now i usually brush on the icing as if the tree have snow piled on the branches and then dust them with sugar glitter to give them a bit of a sparkle of snow.
Enjoy Cooking
Thursday, December 9, 2010
Red Velvet cookies
I do not know why I did not think of this sooner?
Red Velvet Cookie
Ingredients
8oz of white chocolate
1 stick of unsalted butter
2 1/4 cups of unbleached all purpose flour
2 teaspoons of baking powder
pinch of salt
4 large eggs
2 cups of raw sugar
1 teaspoon of real vanilla extract
2 table spoons of red food coloring
Powder sugar
4oz of cream cheese – soften
1/2 cup powdered sugar
1/4 to a 1/3 cup heavy cream – it depends on how thick you like your icing
1 teaspoon real vanilla extract
Directions
In a large bowl mix together the flour, baking powder and salt.
In a double boiler place white chocolate , broken up with the butter; keep over the heat until 2/3 of the way melted, then remove and whisk until smooth.
In the stand mixer place eggs, vanilla, red food coloring and raw sugar and beat until smooth. Now slowly add the chocolate mixture into the egg mixture. The chocolate should be cool enough not to cook the eggs, but just in case add the chocolate mixture very slowly. Once combined and smooth add flour mixture a third at a time. Once all combined, remove bowl from mixer, cover and chill for at least 4 hours, it is best over night.
Preheat oven to 350 degrees.
With your hands, roll the dough into 1 inch balls, place on parchment lined cookie sheets, about 2 inches part, slightly flatten to prevent them from rolling around. Only roll enough at a time to bake, these do not do well if they sit a room temp prior to baking.
Bake for about 12 minutes; once the start to crackle on top and the surface is dry to the touch. You should be able to lift the edge of a cookie with a spatula and it holds together. Remove from the oven and with a bit of quickness slide the cookies and parchment paper from cookie sheet onto a cooling rack.
While cookies are cooling place all the ingredients for the icing into a bowl and blend until smooth - now I do not like a real sweet icing, if the icing is not sweet enough for you just add more sugar. Frost cooled cookies and enjoy.
Enjoy Cooking
Red Velvet Cookie
Ingredients
8oz of white chocolate
1 stick of unsalted butter
2 1/4 cups of unbleached all purpose flour
2 teaspoons of baking powder
pinch of salt
4 large eggs
2 cups of raw sugar
1 teaspoon of real vanilla extract
2 table spoons of red food coloring
Powder sugar
4oz of cream cheese – soften
1/2 cup powdered sugar
1/4 to a 1/3 cup heavy cream – it depends on how thick you like your icing
1 teaspoon real vanilla extract
Directions
In a large bowl mix together the flour, baking powder and salt.
In a double boiler place white chocolate , broken up with the butter; keep over the heat until 2/3 of the way melted, then remove and whisk until smooth.
In the stand mixer place eggs, vanilla, red food coloring and raw sugar and beat until smooth. Now slowly add the chocolate mixture into the egg mixture. The chocolate should be cool enough not to cook the eggs, but just in case add the chocolate mixture very slowly. Once combined and smooth add flour mixture a third at a time. Once all combined, remove bowl from mixer, cover and chill for at least 4 hours, it is best over night.
Preheat oven to 350 degrees.
With your hands, roll the dough into 1 inch balls, place on parchment lined cookie sheets, about 2 inches part, slightly flatten to prevent them from rolling around. Only roll enough at a time to bake, these do not do well if they sit a room temp prior to baking.
Bake for about 12 minutes; once the start to crackle on top and the surface is dry to the touch. You should be able to lift the edge of a cookie with a spatula and it holds together. Remove from the oven and with a bit of quickness slide the cookies and parchment paper from cookie sheet onto a cooling rack.
While cookies are cooling place all the ingredients for the icing into a bowl and blend until smooth - now I do not like a real sweet icing, if the icing is not sweet enough for you just add more sugar. Frost cooled cookies and enjoy.
Enjoy Cooking
Friday, December 3, 2010
Pulled Pork
Ok i have gotten so many requests for this recipe, that i am caving in and posting it. I have only made this a few times but i guess the feed back on this dish has spread to others.
Pulled Pork
Ingredients
1 5 1/2- to 6-pound boneless pork shoulder
3 teaspoons kosher salt
1 teaspoon black pepper
6 teaspoons cumin seeds
3 teaspoons yellow mustard seeds
1 cup (1 12-ounce jar) apricot preserves
1 cup dries apricots
3 limes – cut into quarters
3 jalapeños, sliced into rings and seeded
2 small red onions, roughly chopped
Sauce
¾ cup Molasses
¾ cup raw honey
½ cup dark brown sugar
6 table spoons tomato paste
¼ cup brown rice vinegar
6 garlic cloves minced
2 table spoon paprika
1 cup fresh cilantro leaves, stems removed
Heat oven to 225 degrees
Line with foil a large deep baking pan – have the foil go in both directions, you want to completely wrap the pork tightly.
Next place the pork shoulder in the middle of the pan, insert the dried apricots into the area where the shoulder bone was removed. Also sprinkle in the spices, salt and pepper. Next cover the pork with the apricot preserves and the balance of the spices. Place the jalapenos, onions, limes and the balance of the dries apricots around the pork: and salt and pepper to taste. Now tightly wrap the pork – I usually tent it down in one direction and then in the other.
Place in the oven and slow cook for 6 hours, in the last hour raise the temp to 300 degrees.
Remove from oven and open the foil and let the steam release. Let the pork rest for 20 minutes in the pan with the foil open. After the 20 minutes remove the pork from the pan. Now pour the entire pan contents into a large sauce pot and add all the sauce ingredients to the pot. Bring to a boil and then reduce the heat to a rolling simmer. Simmer for about 20 to 30 minutes; you want to reduce the volume by 25%.
Now with two forks start to shred the pork discarding the fat as you go. Place the pork back into the pan it came from (foil removed).
After the sauce has reduced by 25%, remove the lime rinds, and puree the sauce in a blender until smooth. Do in batches and be careful since the sauce is very hot.
Pour some of the sauce over the pork, sprinkle with the cilantro and cover and return the pan to the oven for an additional 25 minutes.
Serve with tortillas or rolls or just chips. I place the remaining sauce into a squeeze bottle and let the eater place as much sauce as they want on the pork.
Enjoy Cooking
Pulled Pork
Ingredients
1 5 1/2- to 6-pound boneless pork shoulder
3 teaspoons kosher salt
1 teaspoon black pepper
6 teaspoons cumin seeds
3 teaspoons yellow mustard seeds
1 cup (1 12-ounce jar) apricot preserves
1 cup dries apricots
3 limes – cut into quarters
3 jalapeños, sliced into rings and seeded
2 small red onions, roughly chopped
Sauce
¾ cup Molasses
¾ cup raw honey
½ cup dark brown sugar
6 table spoons tomato paste
¼ cup brown rice vinegar
6 garlic cloves minced
2 table spoon paprika
1 cup fresh cilantro leaves, stems removed
Heat oven to 225 degrees
Line with foil a large deep baking pan – have the foil go in both directions, you want to completely wrap the pork tightly.
Next place the pork shoulder in the middle of the pan, insert the dried apricots into the area where the shoulder bone was removed. Also sprinkle in the spices, salt and pepper. Next cover the pork with the apricot preserves and the balance of the spices. Place the jalapenos, onions, limes and the balance of the dries apricots around the pork: and salt and pepper to taste. Now tightly wrap the pork – I usually tent it down in one direction and then in the other.
Place in the oven and slow cook for 6 hours, in the last hour raise the temp to 300 degrees.
Remove from oven and open the foil and let the steam release. Let the pork rest for 20 minutes in the pan with the foil open. After the 20 minutes remove the pork from the pan. Now pour the entire pan contents into a large sauce pot and add all the sauce ingredients to the pot. Bring to a boil and then reduce the heat to a rolling simmer. Simmer for about 20 to 30 minutes; you want to reduce the volume by 25%.
Now with two forks start to shred the pork discarding the fat as you go. Place the pork back into the pan it came from (foil removed).
After the sauce has reduced by 25%, remove the lime rinds, and puree the sauce in a blender until smooth. Do in batches and be careful since the sauce is very hot.
Pour some of the sauce over the pork, sprinkle with the cilantro and cover and return the pan to the oven for an additional 25 minutes.
Serve with tortillas or rolls or just chips. I place the remaining sauce into a squeeze bottle and let the eater place as much sauce as they want on the pork.
Enjoy Cooking
Thursday, December 2, 2010
Spiced Shrimp Salad
I like making this dish at this time of year due to all the nice citrus that is in season.
Spiced Shrimp Salad
Ingredients
Sauce
2 blood orange
1 grapefruit
2 Tangelos
Olive oil
2 table spoons of Dill
1/4 teaspoon of Cayenne pepper
1 teaspoon of red pepper flakes
Salad
2 blood oranges
2 pink grape fruit
2 tangelos
1 cup pomegranate seeds
5 cloves of garlic - minced
2 jalapeno - minced
3 cups of fresh basil, stems removed
salt & pepper to taste
Shrimp
2 pounds of raw shrimp, pealed and cleaned with the tails on
1 cup of flour
1 teaspoon of cayenne pepper
1 teaspoon of chili powder
2 teaspoons of cumin
1 teaspoon of fresh ground pepper
safflower oil
Directions
Sauce
Zest the Tangelos
Peal all of the fruit including the tangelos, slice into quarters and place in the food processor and puree.
Now strain the mixture removing all the pulp and other matter.
Place juice in a mixing bowl and add an equal amount of olive oil. Add the balance of the ingredients and the zest and and whisk to combine.
Set this aside, you will need to re-whisk prior to serving.
Salad
Peal all of the fruit and take a part into sections and place in a bowl. Add garlic, jalapenos and salt and pepper: toss, cover and chill for at least an hour.
The basil and the pomegranate seeds will be used when we plate the dish.
Shrimp
In a bowl add all of the dry ingredients and mix well together.
In a large skillet add enough oil to coat the bottom of the pan about a 1/8 to 1/4 of an inch, place on medium to high heat.
Dredge shrimp in the flour mixture and place in the hot oil about 3 minutes on one side and half the time on the other side. Place fried shrimp on a cooling grate on top of a cookie sheet.
Plating
on six salad plate pile the basil, next arrange the fruit slice in a nice spiral on the center of the plate. Add pomegranate seeds to each plate. Re-whisk the sauce and spoon over the fruit, i place the balance of the sauce in a severing container should anyone wants more sauce. Now place shrimp on top of the fruit, about 3 to 4 per person based on how many were in the 2 pounds . Serve
Enjoy Cooking
Spiced Shrimp Salad
Ingredients
Sauce
2 blood orange
1 grapefruit
2 Tangelos
Olive oil
2 table spoons of Dill
1/4 teaspoon of Cayenne pepper
1 teaspoon of red pepper flakes
Salad
2 blood oranges
2 pink grape fruit
2 tangelos
1 cup pomegranate seeds
5 cloves of garlic - minced
2 jalapeno - minced
3 cups of fresh basil, stems removed
salt & pepper to taste
Shrimp
2 pounds of raw shrimp, pealed and cleaned with the tails on
1 cup of flour
1 teaspoon of cayenne pepper
1 teaspoon of chili powder
2 teaspoons of cumin
1 teaspoon of fresh ground pepper
safflower oil
Directions
Sauce
Zest the Tangelos
Peal all of the fruit including the tangelos, slice into quarters and place in the food processor and puree.
Now strain the mixture removing all the pulp and other matter.
Place juice in a mixing bowl and add an equal amount of olive oil. Add the balance of the ingredients and the zest and and whisk to combine.
Set this aside, you will need to re-whisk prior to serving.
Salad
Peal all of the fruit and take a part into sections and place in a bowl. Add garlic, jalapenos and salt and pepper: toss, cover and chill for at least an hour.
The basil and the pomegranate seeds will be used when we plate the dish.
Shrimp
In a bowl add all of the dry ingredients and mix well together.
In a large skillet add enough oil to coat the bottom of the pan about a 1/8 to 1/4 of an inch, place on medium to high heat.
Dredge shrimp in the flour mixture and place in the hot oil about 3 minutes on one side and half the time on the other side. Place fried shrimp on a cooling grate on top of a cookie sheet.
Plating
on six salad plate pile the basil, next arrange the fruit slice in a nice spiral on the center of the plate. Add pomegranate seeds to each plate. Re-whisk the sauce and spoon over the fruit, i place the balance of the sauce in a severing container should anyone wants more sauce. Now place shrimp on top of the fruit, about 3 to 4 per person based on how many were in the 2 pounds . Serve
Enjoy Cooking
Wednesday, December 1, 2010
Bread Pudding
I love to make this and variations of the below recipe at this time of year. It just says winter to me. It is pretty simple to make.
Bread Pudding
Ingredients
1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
4 extra-large whole eggs
8 extra-large egg yolks
3 cups half-and-half
2 cup crème friache
2 teaspoons pure vanilla extract
1 teaspoon ground cardamom
1/2 teaspoon dried basil
1/2 cup raw sugar
½ cup walnuts, chopped
1/2 cup pecans, chopped
½ cup dried Cherries
½ cup currents
Directions
Preheat the oven to 350 degrees F.
Cut the Panettone loaf into 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish. Add the nuts, cherries and currents to the pan and toss.
In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, crème friache, vanilla extracts, cardamom, basil and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard.
Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, making a tent of the foil so it doesn't touch the pudding: I use takeout chop sticks to hold up the foil. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
I have also made this with apricots, pumpkin and fresh berries. Depending on the time of year you may need to use a nice bread if the panettone is not available.
Enjoy Cooking
Bread Pudding
Ingredients
1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
4 extra-large whole eggs
8 extra-large egg yolks
3 cups half-and-half
2 cup crème friache
2 teaspoons pure vanilla extract
1 teaspoon ground cardamom
1/2 teaspoon dried basil
1/2 cup raw sugar
½ cup walnuts, chopped
1/2 cup pecans, chopped
½ cup dried Cherries
½ cup currents
Directions
Preheat the oven to 350 degrees F.
Cut the Panettone loaf into 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish. Add the nuts, cherries and currents to the pan and toss.
In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, crème friache, vanilla extracts, cardamom, basil and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard.
Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, making a tent of the foil so it doesn't touch the pudding: I use takeout chop sticks to hold up the foil. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
I have also made this with apricots, pumpkin and fresh berries. Depending on the time of year you may need to use a nice bread if the panettone is not available.
Enjoy Cooking
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