I made this along time ago, i was saving it for the cook book, but though what the hell let's post it.
Goat Cheesecake
Step one you will need to make the mixed nut brittle first that tops the cheesecake.
Mixed Nut Brittle
Ingredients
1 cup raw sugar
1/3 cup of water
1/8 teaspoon cream of tartar
1/4 cup of ground almonds
1/4 cup chopped mixed nuts - i use hazelnuts, almonds and cashews
Directions
In a small sauce pan heat sugar, water and cream of tartar to a boil, cook until the mixture turns a golden brown. Next pour onto a silpat cover cookie sheet and let cool. Break up cooled caramel and then grind in the food processor, I know this sounds odd after you just made it, but wait you'll see.
On another slipat cover cookies sheet sprinkle the ground caramel, ground almonds and chopped nuts evenly between 6 ring molds. I usually place all three into a container and shake before pouring onto the sheet. Place into a 350 degree oven, to remelt for 4 to 6 minutes, remove from oven a sprinkle a touch of salt into each ring mold. Note: spray ring molds so that they release brittle circles.
Un-mold and cool, set aside.
Cheesecakes
Ingredients
10 oz of fresh goat cheese
1/2 cup raw sugar
1/2 cup of creame fraiche or heavy cream
1 egg and 1 egg yolk
pinch of salt
Directions
Preheat oven to 300 degrees
In the stand mixer cream together the eggs, sugar and salt. Next add the goat cheese and blend until smooth. Now add the cream and blend for 1 minute, do not over mix.
Now I serve these in ramekins it is much easier. Pour evenly between 6 ramekins, place in a water bath and place in the oven for 20 to 30 minutes, if they start to rise remove from oven.
Let cool then, then chill for an hour, remove from fridge and place the brittle disc on top. I usually serve this with Caramel Sauce, yum
Enjoy Cooking
Tuesday, April 19, 2011
Roquefort T Bone Steaks
While I am on Blue Cheese here is another quick recipe.
Roquefort T Bone Steaks
Ingredients
8 1 to 1 1/2 inch T bone steaks
1 stick of unsalted butter
6 oz Roquefort Cheese
3 table spoons chopped chives
Salt and Pepper to taste
Direction
First you need to make the Roquefort butter, in the stand mixer cream the butter and then add the Roquefort and cream together, then add chives and mix well. Remove mixture from and place on plastic wrap and form into a log and chill for at least an hour.
30 minutes before cooking, salt and pepper steaks and let sit a room temp. Either fire up the broiler and grill.
Remove Roquefort from fridge and slice into about 1/4 slices.
Grill steaks for about 3 to 4 minutes each slide. Remove from heat and let rest for 2 minutes, serve with several slices of Roquefort slices. I place the slice right on top of the steaks and I serve with French green beans in a garlic butter sauce.
Enjoy Cooking
Roquefort T Bone Steaks
Ingredients
8 1 to 1 1/2 inch T bone steaks
1 stick of unsalted butter
6 oz Roquefort Cheese
3 table spoons chopped chives
Salt and Pepper to taste
Direction
First you need to make the Roquefort butter, in the stand mixer cream the butter and then add the Roquefort and cream together, then add chives and mix well. Remove mixture from and place on plastic wrap and form into a log and chill for at least an hour.
30 minutes before cooking, salt and pepper steaks and let sit a room temp. Either fire up the broiler and grill.
Remove Roquefort from fridge and slice into about 1/4 slices.
Grill steaks for about 3 to 4 minutes each slide. Remove from heat and let rest for 2 minutes, serve with several slices of Roquefort slices. I place the slice right on top of the steaks and I serve with French green beans in a garlic butter sauce.
Enjoy Cooking
Warm Potato Chip and Musroom Salad
I know this sound wrong but it is so good.
Warm Potato Chip and Mushroom Salad
Ingredients
4 to 6 large potatoes, washed and thinly sliced and place in a salt water bath
1 LB of Cremini mushrooms, sliced
Large package of wild arugula greens
8 oz are there about of fresh blue cheese crumbled , your choice
8 sun dried tomatoes, sliced
4 table spoons olive oil
2 table spoons unsalted butter
2 table spoons sherry wine vinegar
Veggie oil
Directions
Fill a sauce pot with oil for frying the potatoes chips and bring to about 390 degrees but first lets get the rest of the salad built.
In a skillet place butter, melt then add half of the olive oil. Place sliced mushrooms and saute for about 3 to 6 minutes are until soft.
Place arugula in serving bowls about 4 to 6, now in a small bowl place the remaining olive oil, vinegar, salt and pepper, whisk, add tomatoes and set aside. Once mushrooms are done place on top of the greens.
Now onto the chips, dry chips after removing from water bath, in small batches fry up the chips and place on paper towels for a brief moment, salt and pepper them, while still hot place on greens, followed by crumbles of blue cheese and then a light spooning of the dressing with the tomatoes. Note: when i am making this for a dinner party, i place the chips on a wire rack on top of a cookie sheet and place in the oven to keep warm as a fry up the chips but if you have a large enough fryer you should be able to do 4 to 6 servings at a time.
Enjoy cooking
Warm Potato Chip and Mushroom Salad
Ingredients
4 to 6 large potatoes, washed and thinly sliced and place in a salt water bath
1 LB of Cremini mushrooms, sliced
Large package of wild arugula greens
8 oz are there about of fresh blue cheese crumbled , your choice
8 sun dried tomatoes, sliced
4 table spoons olive oil
2 table spoons unsalted butter
2 table spoons sherry wine vinegar
Veggie oil
Directions
Fill a sauce pot with oil for frying the potatoes chips and bring to about 390 degrees but first lets get the rest of the salad built.
In a skillet place butter, melt then add half of the olive oil. Place sliced mushrooms and saute for about 3 to 6 minutes are until soft.
Place arugula in serving bowls about 4 to 6, now in a small bowl place the remaining olive oil, vinegar, salt and pepper, whisk, add tomatoes and set aside. Once mushrooms are done place on top of the greens.
Now onto the chips, dry chips after removing from water bath, in small batches fry up the chips and place on paper towels for a brief moment, salt and pepper them, while still hot place on greens, followed by crumbles of blue cheese and then a light spooning of the dressing with the tomatoes. Note: when i am making this for a dinner party, i place the chips on a wire rack on top of a cookie sheet and place in the oven to keep warm as a fry up the chips but if you have a large enough fryer you should be able to do 4 to 6 servings at a time.
Enjoy cooking
Apricot Loin of Pork
This recipe is really simple and oh so good
Apricot Loin of Pork
Ingredients
1 pork loin , bone in and Frenched, about 10 bones, approx. 5lbs
1/2 cup Apricot preserves
1/2 Molasses
3 table spoons Dijon mustard
3 table spoons toasted sesame oil
3 table spoons ground cinnamon
3 table spoons ground cumin
3 table spoons turmeric
Salt and Pepper to taste
Directions
Preheat oven to 450 degrees
Mix together the dry spices and rub it onto the pork all sides and let rest at room temp for about 30 minutes.
Mix together the remaining ingredients.
Next place in a deep baking pan and place in oven for 15 minutes, remove from oven reduce heat to 350 degrees and spoon on a third of the mixture and place back in the oven and bake for 20 minutes per pound. At the half way mark spoon on another third of the sauce. At the last 20 minute mark spoon on the remain sauce. Remove from oven, remove from pan and cover with a foil tent and let rest for about 10 t0 15 minutes before slicing.
Note: place the rack in the pan bones curving down.
Enjoy cooking
Apricot Loin of Pork
Ingredients
1 pork loin , bone in and Frenched, about 10 bones, approx. 5lbs
1/2 cup Apricot preserves
1/2 Molasses
3 table spoons Dijon mustard
3 table spoons toasted sesame oil
3 table spoons ground cinnamon
3 table spoons ground cumin
3 table spoons turmeric
Salt and Pepper to taste
Directions
Preheat oven to 450 degrees
Mix together the dry spices and rub it onto the pork all sides and let rest at room temp for about 30 minutes.
Mix together the remaining ingredients.
Next place in a deep baking pan and place in oven for 15 minutes, remove from oven reduce heat to 350 degrees and spoon on a third of the mixture and place back in the oven and bake for 20 minutes per pound. At the half way mark spoon on another third of the sauce. At the last 20 minute mark spoon on the remain sauce. Remove from oven, remove from pan and cover with a foil tent and let rest for about 10 t0 15 minutes before slicing.
Note: place the rack in the pan bones curving down.
Enjoy cooking
Monday, April 11, 2011
Herb Tart
While i am on tarts, here is one that makes a great third course or even great for brunch with a side of Smoked Salmon.
Herb Tart
Ingredients
Crust
1 cup of unbleached all purpose flour
1/4 cup corn meal
6 table spoons unsalted butter
2 to 3 table spoons water
1/8 teaspoon cayenne pepper
salt and pepper to taste
Filling
Following are all fresh herbs
3 to 4 table spoons chopped chives
3 to 4 table spoons chopped Italian Parsley
3 to 4 table spoons chopped thyme
1 table spoon chopped dill
1 table spoon marjoram
16 oz Mascarpone cheese
6 table spoons roqueford cheese
1 table spoon unsalted butter room temp
3 eggs
1 cup cream fraiche
ground pepper
pinch of cayenne pepper
Directions
Crust
In the food processor add the flours, salt, peppers and butter - pulse to combine. Now turn the processor to the dough setting and slowly add the water, a 1/2 table spoon at a time until the dough starts to form a ball. Remove from processor, form a ball, wrap in plastic wrap and chill for at least an hour.
After the dough has chilled, roll out into a disc big enough to fit in a 8 inch tart pan. You want the dough to go up the sides, place parchment in tart and fill with pie weights or beans. Back in a 350 degree oven for 20 minute or until firm. Like with all pie crust remove the weights at the last 5 minute mark and bake until it starts to golden up.
Now you want to make the filling while the crust is baking since you want to fill the crust at the 20 minute mark and return to the oven.
In the food processor blend together the herbs, cheese and butter until smooth. Next add the eggs until smooth and the last step add the creme fraiche and seasonings. NO salt since the cheese have enough.
Pour into the tart crust and bake for an additional 25 minutes or until the filling is golden brown, it has set and has started to puff up. Let cool and serve at room temp
Enjoy Cooking
Herb Tart
Ingredients
Crust
1 cup of unbleached all purpose flour
1/4 cup corn meal
6 table spoons unsalted butter
2 to 3 table spoons water
1/8 teaspoon cayenne pepper
salt and pepper to taste
Filling
Following are all fresh herbs
3 to 4 table spoons chopped chives
3 to 4 table spoons chopped Italian Parsley
3 to 4 table spoons chopped thyme
1 table spoon chopped dill
1 table spoon marjoram
16 oz Mascarpone cheese
6 table spoons roqueford cheese
1 table spoon unsalted butter room temp
3 eggs
1 cup cream fraiche
ground pepper
pinch of cayenne pepper
Directions
Crust
In the food processor add the flours, salt, peppers and butter - pulse to combine. Now turn the processor to the dough setting and slowly add the water, a 1/2 table spoon at a time until the dough starts to form a ball. Remove from processor, form a ball, wrap in plastic wrap and chill for at least an hour.
After the dough has chilled, roll out into a disc big enough to fit in a 8 inch tart pan. You want the dough to go up the sides, place parchment in tart and fill with pie weights or beans. Back in a 350 degree oven for 20 minute or until firm. Like with all pie crust remove the weights at the last 5 minute mark and bake until it starts to golden up.
Now you want to make the filling while the crust is baking since you want to fill the crust at the 20 minute mark and return to the oven.
In the food processor blend together the herbs, cheese and butter until smooth. Next add the eggs until smooth and the last step add the creme fraiche and seasonings. NO salt since the cheese have enough.
Pour into the tart crust and bake for an additional 25 minutes or until the filling is golden brown, it has set and has started to puff up. Let cool and serve at room temp
Enjoy Cooking
Raspberry Tart
There are oo many things going on at once - but several projects are coming to an end so I will have more time for recipes.
This recipe i came up with a few years back for a dinner party we were having - i wanted to make a tart but i also wanted a pastry to I brought the two together.
Raspberry Tart
Ingredients
1 1/4 cups of blanched almonds - ground finely
1 cup of unbleached all purpose flour
1 stick plus 2 table spoons unsalted butter room temp
3/4 cup powdered sugar
1/2 lb fresh raspberries
1 egg
1 1/2 teaspoons ground cinnamon
1/8 teaspoon tumeric
Directions
After to have ground the almonds in the food processor add the butter, flour, sugar, egg, tumeric and cinnamon pulse until combined.
Preheat oven to 350 degrees
Grease a 8 inch tart pan, then press half of the almond mixture on the bottom of the pan. Next in a single layer arrange the raspberries. Now sprinkle the remaining almond mixture on top and pat with a fork to set.
Bake for about 40 or until golden brown. The tart should feel firm to the touch. Let cool and serve with whip cream or vanilla ice cream or both.
Enjoy Cooking
This recipe i came up with a few years back for a dinner party we were having - i wanted to make a tart but i also wanted a pastry to I brought the two together.
Raspberry Tart
Ingredients
1 1/4 cups of blanched almonds - ground finely
1 cup of unbleached all purpose flour
1 stick plus 2 table spoons unsalted butter room temp
3/4 cup powdered sugar
1/2 lb fresh raspberries
1 egg
1 1/2 teaspoons ground cinnamon
1/8 teaspoon tumeric
Directions
After to have ground the almonds in the food processor add the butter, flour, sugar, egg, tumeric and cinnamon pulse until combined.
Preheat oven to 350 degrees
Grease a 8 inch tart pan, then press half of the almond mixture on the bottom of the pan. Next in a single layer arrange the raspberries. Now sprinkle the remaining almond mixture on top and pat with a fork to set.
Bake for about 40 or until golden brown. The tart should feel firm to the touch. Let cool and serve with whip cream or vanilla ice cream or both.
Enjoy Cooking
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