Ingredients
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped, or equivalent pearl onions
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
Method
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
you can skip the wine and use all Guinness too if you like.... I usually do!
Saturday, December 12, 2009
Saturday, December 5, 2009
super easy peanut butter fudge
Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
divinity
Light and fluffy, divinity is a classic! It's also a bit tempermental when the weather is hot and humid, so it is best to attempt divinity in low-humidity conditions. AZ is perfect for making divinity.... but ive had it fail on me in maine on a snowy cold damp day!
3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites
1 tsp vanilla
1 cup chopped nuts of your choice - i like pecans
Preparation:
1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.
3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites
1 tsp vanilla
1 cup chopped nuts of your choice - i like pecans
Preparation:
1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.
Double Chocolate peppermint bark
Another quick and easy holiday staple -
I like uisng the 2 types of chocolate for a more festive touch~ Well that and I really dont like much white chocolate!!
17 ounces good-quality white chocolate (finely chopped )
35 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Line an 11-by-17-inch baking sheet with parchment, and set aside.
In the top of a double boiler, melt white chocolate, stirring constantly.
Stir pieces of candy and peppermint oil into the melted chocolate.
Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes.
While chilling melt the dark chocolate in a nother bowl and then when the white chocolate mix is fir - spread the dark over the top - Chill until firm, 25 to 30 minutes.
Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
I like uisng the 2 types of chocolate for a more festive touch~ Well that and I really dont like much white chocolate!!
17 ounces good-quality white chocolate (finely chopped )
35 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Line an 11-by-17-inch baking sheet with parchment, and set aside.
In the top of a double boiler, melt white chocolate, stirring constantly.
Stir pieces of candy and peppermint oil into the melted chocolate.
Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes.
While chilling melt the dark chocolate in a nother bowl and then when the white chocolate mix is fir - spread the dark over the top - Chill until firm, 25 to 30 minutes.
Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
Lemon Bars
Ingredients
12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk
2 tablespoons limoncello, optional
Directions
Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.
In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.
While the crust is chilling, preheat the oven to 350 degrees F.
Bake the crust until golden brown, about 20 to 25 minutes.
While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.
When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.
12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk
2 tablespoons limoncello, optional
Directions
Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.
In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.
While the crust is chilling, preheat the oven to 350 degrees F.
Bake the crust until golden brown, about 20 to 25 minutes.
While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.
When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.
Pumpkin pie cookies
These cookies come out shaped like a pinwheel - so fun and taste warm of the holidays!
Ingredients
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 cup plus 1 cup brown sugar
Directions
Preheat oven to 375 degrees F.
Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
Ingredients
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 cup plus 1 cup brown sugar
Directions
Preheat oven to 375 degrees F.
Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
Apricot Rugelach
Apricot Rugelach
This dough does require being refrigerated for one hour prior to preparation for baking.
Number of servings:
36
Ingredients:
2 cups all-purpose flour
1 cup butter
3/4 cup sour cream
6 Tbsp. Apricot preserves - or other flaor of your choice
6 Tbsp. mini semi-sweet chocolate chips
Topping:
1/3 cup sliced almonds
2 Tbsp. sugar
2 Tbsp. melted butter
Directions:
In a large bowl, measure flour. Cut in 1 cup of butter until it looks like peas. With spoon, stir in sour cream until dough holds together. Divide dough into 3 pieces and wrap each piece with plastic wrap. Refrigerate for 1 hour. On a floured surface, roll out 1 piece of dough into an 11" round. (Keep the other dough refrigerated until your ready to repeat this step).
Spread on 2 Tbsp. of Apricot preserves and sprinkle with 2 Tbsp. of mini chocolate chips. Cut the round into 12 wedges (like a pie). Starting with the outside, roll up the wedge (like a crescent roll). Place point side down, 1 1/2 inches apart on cookie sheet. Heat oven to 375 degrees.
In a small saucepan melt 2 Tbsp. of butter and in a small bowl combine the sliced almonds and 2 Tbsp. sugar. Brush the cookies with the melted butter and sprinkle with the almond mixture. Bake for 20-25 minutes.
Repeat above steps with the remaining refrigerated dough.
Store in an air-tight container.
Other suggestions and comments:
Make sure to spread the preserves thin and more towards the center of the round and concentrate the choc. chips towards the center as well. This will make it easier when rolling the cookie and keep the filling from oozing out while it bakes.
This dough does require being refrigerated for one hour prior to preparation for baking.
Number of servings:
36
Ingredients:
2 cups all-purpose flour
1 cup butter
3/4 cup sour cream
6 Tbsp. Apricot preserves - or other flaor of your choice
6 Tbsp. mini semi-sweet chocolate chips
Topping:
1/3 cup sliced almonds
2 Tbsp. sugar
2 Tbsp. melted butter
Directions:
In a large bowl, measure flour. Cut in 1 cup of butter until it looks like peas. With spoon, stir in sour cream until dough holds together. Divide dough into 3 pieces and wrap each piece with plastic wrap. Refrigerate for 1 hour. On a floured surface, roll out 1 piece of dough into an 11" round. (Keep the other dough refrigerated until your ready to repeat this step).
Spread on 2 Tbsp. of Apricot preserves and sprinkle with 2 Tbsp. of mini chocolate chips. Cut the round into 12 wedges (like a pie). Starting with the outside, roll up the wedge (like a crescent roll). Place point side down, 1 1/2 inches apart on cookie sheet. Heat oven to 375 degrees.
In a small saucepan melt 2 Tbsp. of butter and in a small bowl combine the sliced almonds and 2 Tbsp. sugar. Brush the cookies with the melted butter and sprinkle with the almond mixture. Bake for 20-25 minutes.
Repeat above steps with the remaining refrigerated dough.
Store in an air-tight container.
Other suggestions and comments:
Make sure to spread the preserves thin and more towards the center of the round and concentrate the choc. chips towards the center as well. This will make it easier when rolling the cookie and keep the filling from oozing out while it bakes.
Santas reindeer cookies
These are always a hot ticket at the holidays especially with kids!
Ingredients
1/2 cup unsalted butter softened to room temperature
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
48 large RED M and M candies
96 mini semisweet chocolate chips
48 Pretzels, broken into 96 1-inch pieces
Preparation1. Preheat oven to 375F and place rack in center of the oven. Grease two baking sheets.
2. In a large mixer, beat butter, peanut butter and sugars on medium until mixed well and light in texture, about 2 minutes. Add egg and vanilla; beat until thoroughly combined. Stir in flour, bakign soda and salt until dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.
3. Bake (recommend one sheet at a time) until just set and bottoms are golden, about 8 to 10 minutes. For each cookie, while warm, place 1 M&M in center for nose, 2 miniature chocolate chips for eyes, and broken pretzel for antlers. Transfer cookies to a wire rack or flattened paper bag and let cool completely. Can be made ahead, store in an airtight container.
Ingredients
1/2 cup unsalted butter softened to room temperature
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
48 large RED M and M candies
96 mini semisweet chocolate chips
48 Pretzels, broken into 96 1-inch pieces
Preparation1. Preheat oven to 375F and place rack in center of the oven. Grease two baking sheets.
2. In a large mixer, beat butter, peanut butter and sugars on medium until mixed well and light in texture, about 2 minutes. Add egg and vanilla; beat until thoroughly combined. Stir in flour, bakign soda and salt until dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.
3. Bake (recommend one sheet at a time) until just set and bottoms are golden, about 8 to 10 minutes. For each cookie, while warm, place 1 M&M in center for nose, 2 miniature chocolate chips for eyes, and broken pretzel for antlers. Transfer cookies to a wire rack or flattened paper bag and let cool completely. Can be made ahead, store in an airtight container.
Cream Cheese Sugar cookies ( rolled or cut out)
I like this recipe better than the standard sugar cookie - I feel like it has a better depth of flavor - and more origionality than a plain sugar cookie -
Cream Cheese Sugar Cookies
1 cup granulated sugar
1 cup softened butter
3 ounces cream cheese, softened
1/2 teaspoon salt
2 teaspoon vanilla
1 egg
2-1/4 cup all-purpose flour
In large bowl combine sugars, butter, cream cheese, salt, vanilla extract and egg ; blend well.
Stir in flour until well blended.
Chill dough for 2 hours.
Pre-heat oven to 375 F.
Scoop the cookie with a small cookie scoop
Place 1 inch apart on ungreased cookie sheet.
Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar.
Bake for 7-10 minutes or until light golden brown.
Cool completely on wire racks.
Now for the snickerdoodle option....
To the batter stir in one teaspoon cinnamon
scoop the cookies using a cookie scoop
and then roll in cinnamon sugar
Bake as directed above.
Cream Cheese Sugar Cookies
1 cup granulated sugar
1 cup softened butter
3 ounces cream cheese, softened
1/2 teaspoon salt
2 teaspoon vanilla
1 egg
2-1/4 cup all-purpose flour
In large bowl combine sugars, butter, cream cheese, salt, vanilla extract and egg ; blend well.
Stir in flour until well blended.
Chill dough for 2 hours.
Pre-heat oven to 375 F.
Scoop the cookie with a small cookie scoop
Place 1 inch apart on ungreased cookie sheet.
Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar.
Bake for 7-10 minutes or until light golden brown.
Cool completely on wire racks.
Now for the snickerdoodle option....
To the batter stir in one teaspoon cinnamon
scoop the cookies using a cookie scoop
and then roll in cinnamon sugar
Bake as directed above.
Butter-Pecan Cookies
Butter-Pecan Cookies
1 cup all-purpose flour
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg yolk
1 teaspoon vanilla
2/3 cup finely chopped toasted pecans (about 2 ounces)
Pecan halves, for decorating
Directions
Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in chopped pecans.
Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.
1 cup all-purpose flour
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg yolk
1 teaspoon vanilla
2/3 cup finely chopped toasted pecans (about 2 ounces)
Pecan halves, for decorating
Directions
Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in chopped pecans.
Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.
Hawaiian Buttery Cookies
Ingredients
Makes about 2 1/2 dozen
1 cup macadamia nuts (about 3 ounces), toasted
3/4 cup plus 2 tablespoons sugar
1 1/2 cups sweetened shredded coconut
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
4 tablespoons cream of coconut or unsalted butter
1 teaspoons pure coconut extract
1 teaspoon rum
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 large egg white, lightly beaten
Directions
Process nuts and 2 tablespoons sugar in a food processor until finely ground; set aside. Process 1 cup coconut until coarsely ground; set aside.
Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
Helpful Hint
To toast macadamias, place them in a single layer on a rimmed baking sheet in a 350-degree oven until lightly golden, about 10 minutes, stirring occasionally.
Makes about 2 1/2 dozen
1 cup macadamia nuts (about 3 ounces), toasted
3/4 cup plus 2 tablespoons sugar
1 1/2 cups sweetened shredded coconut
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
4 tablespoons cream of coconut or unsalted butter
1 teaspoons pure coconut extract
1 teaspoon rum
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 large egg white, lightly beaten
Directions
Process nuts and 2 tablespoons sugar in a food processor until finely ground; set aside. Process 1 cup coconut until coarsely ground; set aside.
Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
Helpful Hint
To toast macadamias, place them in a single layer on a rimmed baking sheet in a 350-degree oven until lightly golden, about 10 minutes, stirring occasionally.
Bourbon Balls
Ingredients:
- 1 whole entire box Nilla wafers -
2 cups powdered sugar
- 2½ tbsp maple syrup
- 1 cup walnuts chopped very fine
- 6 HEAPING tbsp cocoa powder I like ghiradelli!
- ¾ cup really good bourbon
- Dash of salt
- More powdered sugar for rolling, in a small bowl
Instructions
- In food processor, grind Nilla wafers into fine powder (the finer the powder the better)
- In food processor, finely chop walnuts to yield 1 cup of nuts
- Mix all ingredients together in a large mixing bowl until thoroughly combined
If the dough is too sticky to work with, add more
powdered sugar until the dough is possible to work with;
- Form dough into balls, roll in powdered sugar, and store in the freezer.
- 1 whole entire box Nilla wafers -
2 cups powdered sugar
- 2½ tbsp maple syrup
- 1 cup walnuts chopped very fine
- 6 HEAPING tbsp cocoa powder I like ghiradelli!
- ¾ cup really good bourbon
- Dash of salt
- More powdered sugar for rolling, in a small bowl
Instructions
- In food processor, grind Nilla wafers into fine powder (the finer the powder the better)
- In food processor, finely chop walnuts to yield 1 cup of nuts
- Mix all ingredients together in a large mixing bowl until thoroughly combined
If the dough is too sticky to work with, add more
powdered sugar until the dough is possible to work with;
- Form dough into balls, roll in powdered sugar, and store in the freezer.
Holiday Cheese Ball
Perfect for entertaining because it stores well in the fridge for 2 - 3 weeks!
Serve this with crackers or crudite for a nice appetizer!
2 pkgs. ( 8 oz ea) Cream Cheese brought to room temperature
2 cups sharp cheddar cheese grated
1 Tbs. finely chopped--green pepper
1 Tbsp. finely chopped onion
1 clove minced garlic
2 Tbsp. worchester sauce,
dash of cayenne pepper,
1 tsp. lemon juice and 1 tsp. salt
Mix well in the bowl of a kitchenaid with the paddle attachment - or a hand mixer with beaters -
Spoon 4 equal pieces onto plastic wrap . Roll into balls. Refrigerate.
Can be rolled in finely chopped pecans or walnuts - which i think adds a nice finihing touch... or you can sprinkle fresh herbs on top!
Serve this with crackers or crudite for a nice appetizer!
2 pkgs. ( 8 oz ea) Cream Cheese brought to room temperature
2 cups sharp cheddar cheese grated
1 Tbs. finely chopped--green pepper
1 Tbsp. finely chopped onion
1 clove minced garlic
2 Tbsp. worchester sauce,
dash of cayenne pepper,
1 tsp. lemon juice and 1 tsp. salt
Mix well in the bowl of a kitchenaid with the paddle attachment - or a hand mixer with beaters -
Spoon 4 equal pieces onto plastic wrap . Roll into balls. Refrigerate.
Can be rolled in finely chopped pecans or walnuts - which i think adds a nice finihing touch... or you can sprinkle fresh herbs on top!
Basic Shortbread
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
MOLASSES GINGERBREAD COOKIES
MOLASSES GINGERBREAD COOKIES
This recipe was one of my great grandmothers... and I always like to slightly underbake them so they are crisp around the edges - chewy in the center. Because they are rolled in sugar you get a crunch that is divine~
INGREDIENTS
¾ cup canola oil
¾ cup sugar
1 egg
¼ cup molasses ( i like the robust molasses... lots of GREAT flavor)
2 cups flour
2 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
1 tsp ginger
1 tsp vanilla
Combine all wet indredients and mix well
sift together all dry ingredients and add in small batches to the wet
Chill dough. AT LEAST 45 mins
Roll into 1 inch balls.
Roll balls in granulated sugar and bake at 350° for ~ 9 to 10 mins.
This recipe was one of my great grandmothers... and I always like to slightly underbake them so they are crisp around the edges - chewy in the center. Because they are rolled in sugar you get a crunch that is divine~
INGREDIENTS
¾ cup canola oil
¾ cup sugar
1 egg
¼ cup molasses ( i like the robust molasses... lots of GREAT flavor)
2 cups flour
2 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
1 tsp ginger
1 tsp vanilla
Combine all wet indredients and mix well
sift together all dry ingredients and add in small batches to the wet
Chill dough. AT LEAST 45 mins
Roll into 1 inch balls.
Roll balls in granulated sugar and bake at 350° for ~ 9 to 10 mins.
Cranberry Bars
This was the winning recipe from the cookie fest at AI today! its amazing delish and so festive looking! Adtionally I think you could use apricot preserves in replacement of the cranberry *GOO* or raspberry or ever strawberry preserves as a nice change to cranberry
Holiday Cranberry Bars:
Makes about 16 big bars
Cranberry "goo"
- 1 and 1/4 cup granulated sugar
- 1/2 cup orange juice
and the zest of 1 orange
- 1/2 cup water
- 4 cups fresh cranberries
- 1 1/4 tsp cinnamon
Crunchy bottom and top
- 1 1/2 cups packed light brown sugar
- 1 cup unsalted butter, softened
- 3 cups old fashioned oats
- 2 cups regular white flour
- 1/2 tsp salt
Directions:
Dough: In large saucepan, mix granulated sugar, juice, zest, and water. Bring to a boil, then stir in remaining "goo" ingredients. Cook over medium heat, stirring occasionally for about 15 minutes or until thickened. Cool. While "goo" cools, heat oven to 400 degrees.
Crunchy Coating: In large bowl, mix brown sugar and butter. Stir in remaining 'crunchy bottom and top' ingredients until crumbly. Line 13x9 inch glass baking pan with foil. Press half the crunchy mixture into the bottom of pan - build up the sides a little bit so the "dough goo" doesn't stick to foil. Cover evenly with "goo dough". Top with remaining crunchy mixture and press lightly. Bake at 400 degrees for about 25 minutes or until light brown. Cut into bars while still warm. Enjoy!
Holiday Cranberry Bars:
Makes about 16 big bars
Cranberry "goo"
- 1 and 1/4 cup granulated sugar
- 1/2 cup orange juice
and the zest of 1 orange
- 1/2 cup water
- 4 cups fresh cranberries
- 1 1/4 tsp cinnamon
Crunchy bottom and top
- 1 1/2 cups packed light brown sugar
- 1 cup unsalted butter, softened
- 3 cups old fashioned oats
- 2 cups regular white flour
- 1/2 tsp salt
Directions:
Dough: In large saucepan, mix granulated sugar, juice, zest, and water. Bring to a boil, then stir in remaining "goo" ingredients. Cook over medium heat, stirring occasionally for about 15 minutes or until thickened. Cool. While "goo" cools, heat oven to 400 degrees.
Crunchy Coating: In large bowl, mix brown sugar and butter. Stir in remaining 'crunchy bottom and top' ingredients until crumbly. Line 13x9 inch glass baking pan with foil. Press half the crunchy mixture into the bottom of pan - build up the sides a little bit so the "dough goo" doesn't stick to foil. Cover evenly with "goo dough". Top with remaining crunchy mixture and press lightly. Bake at 400 degrees for about 25 minutes or until light brown. Cut into bars while still warm. Enjoy!
Wednesday, December 2, 2009
Spiced Almonds
Spiced Almonds
Ingredients
Vegetable oil spray
1 lb blanched almonds
1/4 cup sugar
1 tbsp ground cinnamon
1/4 tsp sweet paprika
Pinch of ground cloves (optional)
Cayenne
2 tbsp honey
directions
Preheat the oven to 350 degrees. Spray a shallow roasting pan or baking sheet with vegetable oil spray. Spread the almonds in single layer and toast for 17 minutes, or until browned but not too dark. Remove and let cool. Keep the oven turned on.
Meanwhile, in a small bowl, mix together the sugar, cinnamon, paprika, and cloves, if using. Season to taste with cayenne. When the nuts are cool, drizzle with honey and toss.
Sprinkle the spice mixture on the nuts, toss again until the nuts are covered evenly. Put back in the oven for 5 to 10 minutes, or until nuts are brown and shiny. Remove and let cool. Store in an airtight container at room temperature for a week.
Ingredients
Vegetable oil spray
1 lb blanched almonds
1/4 cup sugar
1 tbsp ground cinnamon
1/4 tsp sweet paprika
Pinch of ground cloves (optional)
Cayenne
2 tbsp honey
directions
Preheat the oven to 350 degrees. Spray a shallow roasting pan or baking sheet with vegetable oil spray. Spread the almonds in single layer and toast for 17 minutes, or until browned but not too dark. Remove and let cool. Keep the oven turned on.
Meanwhile, in a small bowl, mix together the sugar, cinnamon, paprika, and cloves, if using. Season to taste with cayenne. When the nuts are cool, drizzle with honey and toss.
Sprinkle the spice mixture on the nuts, toss again until the nuts are covered evenly. Put back in the oven for 5 to 10 minutes, or until nuts are brown and shiny. Remove and let cool. Store in an airtight container at room temperature for a week.
Monday, November 30, 2009
100 Things Restaurant Staffers Should Never Do (By BRUCE BUSCHEL)
I copied this article from NY TIMES.... and I have to say that the man who authored it is a genius! I agree almost completley with his list of no no's! I really enjoy sharing this information with my FOH students at the bistro! Take a look at his list below... you may find some EXCELLENT information there... for guests as well as servers!
100 Things Restaurant Staffers Should Never Do By BRUCE BUSCHEL
Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?
1. Do not let anyone enter the restaurant without a warm greeting.
2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.
3. Never refuse to seat three guests because a fourth has not yet arrived.
4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.
5. Tables should be level without anyone asking. Fix it before guests are seated.
6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.
7. Do not announce your name. No jokes, no flirting, no cuteness.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.
9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.
10. Do not inject your personal favorites when explaining the specials.
11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.
12. Do not touch the rim of a water glass. Or any other glass.
13. Handle wine glasses by their stems and silverware by the handles.
14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.
15. Never say “I don’t know” to any question without following with, “I’ll find out.”
16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.
18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”
19. Offer guests butter and/or olive oil with their bread.
20. Never refuse to substitute one vegetable for another.
21. Never serve anything that looks creepy or runny or wrong.
22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.
23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.
24. Never use the same glass for a second drink.
25. Make sure the glasses are clean. Inspect them before placing them on the table.
26. Never assume people want their white wine in an ice bucket. Inquire.
27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.
28. Do not put your hands all over the spout of a wine bottle while removing the cork.
29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.
30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.
31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.
32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.
33. Do not bang into chairs or tables when passing by.
34. Do not have a personal conversation with another server within earshot of customers.
35. Do not eat or drink in plain view of guests.
36. Never reek from perfume or cigarettes. People want to smell the food and beverage.
37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.
38.Do not call a guy a “dude.”
39. Do not call a woman “lady.”
40. Never say, “Good choice,” implying that other choices are bad.
41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.
42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.
43. Never mention what your favorite dessert is. It’s irrelevant.
44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.
45. Do not curse, no matter how young or hip the guests.
46. Never acknowledge any one guest over and above any other. All guests are equal.
47. Do not gossip about co-workers or guests within earshot of guests.
48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.
49. Never mention the tip, unless asked.
50. Do not turn on the charm when it’s tip time. Be consistent throughout.
51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.
52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.
53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.
54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.
55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)
56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)
57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.
58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.
59. Do not leave place settings that are not being used.
60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.
61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.
62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.
62(a). Do not let a glass sit empty for too long.
63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.
64. Specials, spoken and printed, should always have prices.
65. Always remove used silverware and replace it with new.
66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.
67. Never stack the plates on the table. They make a racket. Shhhhhh.
68. Do not reach across one guest to serve another.
69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.
70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.
71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)
72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.
73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.
74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.
75. Do not ask if someone is finished when others are still eating that course.
76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.
77. Do not disappear.
78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.
79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.
80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.
81. Know what the bar has in stock before each meal.
82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.
83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.
84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.
84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.
85. Never bring a check until someone asks for it. Then give it to the person who asked for it.
86. If a few people signal for the check, find a neutral place on the table to leave it.
87. Do not stop your excellent service after the check is presented or paid.
88. Do not ask if a guest needs change. Just bring the change.
89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.
90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.
91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)
92. Never play a radio station with commercials or news or talking of any kind.
93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.
94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.
95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.
96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”
97. If a guest goes gaga over a particular dish, get the recipe for him or her.
98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.
99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.
100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.
Bonus Track: As Bill Gates has said, “Your most unhappy customers are your greatest source of learning.” (Of course, Microsoft is one of the most litigious companies in history, so one can take Mr. Gates’s counsel with a grain of salt. Gray sea salt is a nice addition to any table.)
100 Things Restaurant Staffers Should Never Do By BRUCE BUSCHEL
Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?
1. Do not let anyone enter the restaurant without a warm greeting.
2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.
3. Never refuse to seat three guests because a fourth has not yet arrived.
4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.
5. Tables should be level without anyone asking. Fix it before guests are seated.
6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.
7. Do not announce your name. No jokes, no flirting, no cuteness.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.
9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.
10. Do not inject your personal favorites when explaining the specials.
11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.
12. Do not touch the rim of a water glass. Or any other glass.
13. Handle wine glasses by their stems and silverware by the handles.
14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.
15. Never say “I don’t know” to any question without following with, “I’ll find out.”
16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.
18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”
19. Offer guests butter and/or olive oil with their bread.
20. Never refuse to substitute one vegetable for another.
21. Never serve anything that looks creepy or runny or wrong.
22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.
23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.
24. Never use the same glass for a second drink.
25. Make sure the glasses are clean. Inspect them before placing them on the table.
26. Never assume people want their white wine in an ice bucket. Inquire.
27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.
28. Do not put your hands all over the spout of a wine bottle while removing the cork.
29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.
30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.
31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.
32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.
33. Do not bang into chairs or tables when passing by.
34. Do not have a personal conversation with another server within earshot of customers.
35. Do not eat or drink in plain view of guests.
36. Never reek from perfume or cigarettes. People want to smell the food and beverage.
37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.
38.Do not call a guy a “dude.”
39. Do not call a woman “lady.”
40. Never say, “Good choice,” implying that other choices are bad.
41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.
42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.
43. Never mention what your favorite dessert is. It’s irrelevant.
44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.
45. Do not curse, no matter how young or hip the guests.
46. Never acknowledge any one guest over and above any other. All guests are equal.
47. Do not gossip about co-workers or guests within earshot of guests.
48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.
49. Never mention the tip, unless asked.
50. Do not turn on the charm when it’s tip time. Be consistent throughout.
51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.
52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.
53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.
54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.
55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)
56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)
57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.
58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.
59. Do not leave place settings that are not being used.
60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.
61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.
62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.
62(a). Do not let a glass sit empty for too long.
63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.
64. Specials, spoken and printed, should always have prices.
65. Always remove used silverware and replace it with new.
66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.
67. Never stack the plates on the table. They make a racket. Shhhhhh.
68. Do not reach across one guest to serve another.
69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.
70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.
71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)
72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.
73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.
74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.
75. Do not ask if someone is finished when others are still eating that course.
76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.
77. Do not disappear.
78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.
79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.
80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.
81. Know what the bar has in stock before each meal.
82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.
83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.
84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.
84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.
85. Never bring a check until someone asks for it. Then give it to the person who asked for it.
86. If a few people signal for the check, find a neutral place on the table to leave it.
87. Do not stop your excellent service after the check is presented or paid.
88. Do not ask if a guest needs change. Just bring the change.
89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.
90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.
91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)
92. Never play a radio station with commercials or news or talking of any kind.
93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.
94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.
95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.
96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”
97. If a guest goes gaga over a particular dish, get the recipe for him or her.
98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.
99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.
100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.
Bonus Track: As Bill Gates has said, “Your most unhappy customers are your greatest source of learning.” (Of course, Microsoft is one of the most litigious companies in history, so one can take Mr. Gates’s counsel with a grain of salt. Gray sea salt is a nice addition to any table.)
Thursday, November 26, 2009
Baklava
Ingredients
For the filling:
2 teaspoons ground cinnamon
15 to 20 whole allspice berries
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1/4 cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted
For the syrup:
1 1/4 cups honey
1 1/4 cups water
1 1/4 cups sugar
1 cinnamon stick
1 (2-inch) piece fresh orange peel
Directions
Heat the oven to 350 degrees F.
Place the cinnamon stick and whole allspice into a spice grinder and grind.
Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.
Combine the water and rose water in a small spritz bottle and set aside.
Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.
Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick.
After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.
For the filling:
2 teaspoons ground cinnamon
15 to 20 whole allspice berries
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1/4 cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted
For the syrup:
1 1/4 cups honey
1 1/4 cups water
1 1/4 cups sugar
1 cinnamon stick
1 (2-inch) piece fresh orange peel
Directions
Heat the oven to 350 degrees F.
Place the cinnamon stick and whole allspice into a spice grinder and grind.
Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.
Combine the water and rose water in a small spritz bottle and set aside.
Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.
Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick.
After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.
Monday, November 23, 2009
Vanilla Cake
Vanilla Cake
INGREDIENTS
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk
DIRECTIONS
Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath (see page 119). Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)
INGREDIENTS
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk
DIRECTIONS
Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath (see page 119). Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)
chocolate cake
Ingredients:2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
low fat blueberry muffins
Low Fat Blueberry Muffins
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the
flour, sugar, baking powder and salt.
In another bowl, combine the milk, applesauce and egg whites; mix
well. Add the wet ingredients into the dry ingredients and blend
together. Fold in the blueberries.
Spray some muffin tins with cooking oil. Spoon the muffin batter
equally among the cups. Bake until muffins are golden brown, about
25 minutes.
Test with a long toothpick or a fork to make sure the center of the
muffins are done.
Set on wire rack to cool for 5 minutes.
Makes 12 muffins
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the
flour, sugar, baking powder and salt.
In another bowl, combine the milk, applesauce and egg whites; mix
well. Add the wet ingredients into the dry ingredients and blend
together. Fold in the blueberries.
Spray some muffin tins with cooking oil. Spoon the muffin batter
equally among the cups. Bake until muffins are golden brown, about
25 minutes.
Test with a long toothpick or a fork to make sure the center of the
muffins are done.
Set on wire rack to cool for 5 minutes.
Makes 12 muffins
Friday, November 20, 2009
Pumpkin Pecan Pie - with burbon butter sauce
Pie Crust
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
Pumpkin Filling
1 cup cooked pumpkin purée
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
Pecan Syrup
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
Burbon Butter Sauce
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey
PreparationPie Crust
Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
Pumpkin Filling
Combine all the ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly
Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
Burbon Butter Sauce
Melt the butter in the top of a double boiler set over gently simmering water.
Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
Pumpkin Filling
1 cup cooked pumpkin purée
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
Pecan Syrup
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
Burbon Butter Sauce
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey
PreparationPie Crust
Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
Pumpkin Filling
Combine all the ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly
Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
Burbon Butter Sauce
Melt the butter in the top of a double boiler set over gently simmering water.
Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.
Monday, November 16, 2009
Gingerbread Cake with Lemon Glaze
Lemon is a wonderful accompanyment to gingery desserts. It really peps up the spicy richness!
Gingerbread Cake
Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners’ sugar, sifted
2 tablespoons lemon juice.
1. Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
2. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
4. Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
5. Place confectioners’ sugar in a bowl, whisk in remaining zest and salt, then lemon juice. Spread over top of cake, allowing glaze to drip down the sides.
Yield: 8 servings.
Gingerbread Cake
Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners’ sugar, sifted
2 tablespoons lemon juice.
1. Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
2. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
4. Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
5. Place confectioners’ sugar in a bowl, whisk in remaining zest and salt, then lemon juice. Spread over top of cake, allowing glaze to drip down the sides.
Yield: 8 servings.
Gingerbread Cake with Lemon Glaze
Lemon is a wonderful accompanyment to gingery desserts. It really peps up the spicy richness!
Gingerbread Cake
Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners’ sugar, sifted
2 tablespoons lemon juice.
1. Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
2. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
4. Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
5. Place confectioners’ sugar in a bowl, whisk in remaining zest and salt, then lemon juice. Spread over top of cake, allowing glaze to drip down the sides.
Yield: 8 servings.
Gingerbread Cake
Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners’ sugar, sifted
2 tablespoons lemon juice.
1. Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
2. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
3. Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
4. Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
5. Place confectioners’ sugar in a bowl, whisk in remaining zest and salt, then lemon juice. Spread over top of cake, allowing glaze to drip down the sides.
Yield: 8 servings.
Saturday, November 14, 2009
The Ulitmate Thanksgiving dessert
Everyone has a favorite component to Thanksgiving meals! Stuffing for some - Gravy for others..... the pies! the hours of football - with your top button undone and that bloated delightfully full feeling that only comes after mountains of carbs and loads of turkey and gravy! Dessert is never an afterthought.... pies, Cakes, bars, you name it. This year I have taken components of my Favorite Thanksgiving desserts - and re-worked and tweaked them to be all wrapped up into what I call the ultimate Thanksgiving dessert....
Pumpkin Cheesecake ( with a gingersnap crust)
Pecan Brittle - and Caramel Bourbon Sauce
This recipe combines the spicy warmth of pumpkin pie, with the smooth silky creaminess of Cheesecake - The toasty crunch of pecan pie, ( from the brittle) and the crisp sweetness of gingersnap cookies and combines it all into one decadent and much more portable dessert! Enjoy!
Don't worry about it being too sweet! too sticky. I cut the sugars in half form my original recipes... and it all works together just perfectly! Skip the brittle if you don't have time - and make candied pecans..... Both recipes are below!
My Cheesecake recipe of for thick, dense cake... not soft -- More NY style
Pumpkin Cheesecake:
Ingredients
Crust:
1 3/4 cups Gingersnap cookies - smashed into crumbs
1/2 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin ( Not pie pumpkin)
2 whole eggs plus 3 additional egg yolks
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 teaspoons vanilla extract
Sour Cream glaze:
1/2 cup sour cream
1/2 tsp vanilla
1 heaping tablespoon sugar
~ Mix well and set aside to top cake with after its cooked and cooled.
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, add the cookie crumbs. Add melted butter. Press down flat into a 9-inch spring form pan. Bake for about 10 min's in a 350 degree over to start to set the crust
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, , sugar and the spices, and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. A pan of boiling hot water should be placed on the rack directly below the cake - to help prevent cracking. and to provide classic texture Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Then top with Sour cream Glaze - and chill overnight. Best if eaten the next day.
Caramel Bourbon Sauce
Ingredients
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
3 Tablespoons of bourbon
Directions
Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract) and the bourbon. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
Easy Pecan Brittle
2 cups granulated sugar
1 cup light corn syrup
1 cup water
1/8 teaspoon salt
2 cups chopped pecans
1 tablespoon butter
Lightly grease a baking sheet and set aside.
Combine sugar, light corn syrup, water and salt in a large, heavy skillet. Bring to a rolling boil over medium-high heat. Add chopped pecans; continue cooking until the syrup begins to turn brown. Remove from heat and stir in butter .
Pour onto prepared baking sheet. Cool completely before breaking into pieces.
Makes 16 servings.
Candied Pecans:
1 cup sugar
1 cup toasted pecans
Butter, for greasing the pan
Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
Friday, November 13, 2009
Pupmkin Ice cream....
Pumpkin Ice Cream
Makes about 1 quart (
If using canned pumpkin, make sure to find one that's 100% pumpkin. Often you'll find cans of Pumpkin Pie Filling, which usually has spices and sweetener already added.
Press the mixture through a fine mesh strainer before freezing, as directed. Pumpkin can be slightly grainy and straining the custard is a good idea to help smooth it out.
1 1/2 cups ( whole milk
1 cup ) heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
optional: 2 teaspoons Grand Marnier, rum or brandy
3/4 cup canned pumpkin puree (100% pure), or homemade (
1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.
3. Warm the mixture until hot and the edges begin to bubble and foam.
4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).
6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
7. Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer's instructions.
Variations: Stir in 1 to 1 1/2 cups ( white or milk chocolate chips, crushed caramel, chopped up Skor bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger would be nice, too.
Leftover bits of crumbled gingersnaps or gingerbread, or even toasted bits of brown bread or gingerbread could also be folded in, or crumbled on top
Makes about 1 quart (
If using canned pumpkin, make sure to find one that's 100% pumpkin. Often you'll find cans of Pumpkin Pie Filling, which usually has spices and sweetener already added.
Press the mixture through a fine mesh strainer before freezing, as directed. Pumpkin can be slightly grainy and straining the custard is a good idea to help smooth it out.
1 1/2 cups ( whole milk
1 cup ) heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
optional: 2 teaspoons Grand Marnier, rum or brandy
3/4 cup canned pumpkin puree (100% pure), or homemade (
1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt.
3. Warm the mixture until hot and the edges begin to bubble and foam.
4. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
5. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).
6. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
7. Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer's instructions.
Variations: Stir in 1 to 1 1/2 cups ( white or milk chocolate chips, crushed caramel, chopped up Skor bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger would be nice, too.
Leftover bits of crumbled gingersnaps or gingerbread, or even toasted bits of brown bread or gingerbread could also be folded in, or crumbled on top
Creamy Rice With Parsnip Puree and Root Vegetables
Creamy Rice With Parsnip Puree and Root Vegetables
Parsnip Puree:
1 tablespoon vegetable oil
8 ounces parsnips, peeled and cut into 1/2-inch cubes
2 cups (or more) vegetable stock or vegetable broth
Blanched Vegetables:
1 cup peeled carrots, cut into 1/4-inch cubes
1 cup peeled parsnips, cut into 1/4-inch cubes
1 cup peeled turnips, cut into 1/4-inch cubes
Rice:
2 1/2 cups water
1 1/4 cups basmati rice
3/4 teaspoon coarse kosher salt
1 1/4 cups vegetable stock or vegetable broth
1. The parsnip puree, root vegetables and rice can be prepared 2 hours in advance. Heat oil in heavy medium saucepan over medium heat. Add parsnips and sauté until beginning to soften but not brown, about 5 minutes. Add 2 cups vegetable stock and bring to boil over medium-high heat. Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes.
2. Transfer parsnip and stock mixture to blender and puree until smooth, scraping down sides occasionally and adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl. Season puree to taste with salt and pepper. Let stand at room temperature.
3. To blanch the vegetables, bring medium saucepan of salted water to boil. Add cubed carrots, parsnips and turnips. Simmer just until tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water and let stand 10 minutes. Drain well. Let stand at room temperature.
4. Make the rice by combining 2 1/2 cups water, rice and 3/4 teaspoon coarse salt in medium saucepan. Bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed — about 15 minutes. Remove from heat. Let stand uncovered at room temperature.
5. To create the dish, combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan. Bring to simmer. Add parsnip puree and stir until heated through and well blended. Stir in blanched vegetables and cook 2 minutes longer. Season rice to taste with salt and pepper. Divide among plates and serve.
Yield: Serves 6.
Parsnip Puree:
1 tablespoon vegetable oil
8 ounces parsnips, peeled and cut into 1/2-inch cubes
2 cups (or more) vegetable stock or vegetable broth
Blanched Vegetables:
1 cup peeled carrots, cut into 1/4-inch cubes
1 cup peeled parsnips, cut into 1/4-inch cubes
1 cup peeled turnips, cut into 1/4-inch cubes
Rice:
2 1/2 cups water
1 1/4 cups basmati rice
3/4 teaspoon coarse kosher salt
1 1/4 cups vegetable stock or vegetable broth
1. The parsnip puree, root vegetables and rice can be prepared 2 hours in advance. Heat oil in heavy medium saucepan over medium heat. Add parsnips and sauté until beginning to soften but not brown, about 5 minutes. Add 2 cups vegetable stock and bring to boil over medium-high heat. Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes.
2. Transfer parsnip and stock mixture to blender and puree until smooth, scraping down sides occasionally and adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl. Season puree to taste with salt and pepper. Let stand at room temperature.
3. To blanch the vegetables, bring medium saucepan of salted water to boil. Add cubed carrots, parsnips and turnips. Simmer just until tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water and let stand 10 minutes. Drain well. Let stand at room temperature.
4. Make the rice by combining 2 1/2 cups water, rice and 3/4 teaspoon coarse salt in medium saucepan. Bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed — about 15 minutes. Remove from heat. Let stand uncovered at room temperature.
5. To create the dish, combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan. Bring to simmer. Add parsnip puree and stir until heated through and well blended. Stir in blanched vegetables and cook 2 minutes longer. Season rice to taste with salt and pepper. Divide among plates and serve.
Yield: Serves 6.
Wednesday, November 11, 2009
Golden Rolls
Golden Rolls
1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.
Add sugar, the 1/4 cup butter and salt to hot milk and stir until
the sugar dissolves and butter is melted. Cool mixture to 105 to
115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the
remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining
flour (use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up. Cover
and let rise in a warm place until doubled in bulk, about 1 1/4 to
1 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured
pastry cloth. Dough will be sticky, but use as little flour as
possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1
1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite
touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and
let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned
1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.
Add sugar, the 1/4 cup butter and salt to hot milk and stir until
the sugar dissolves and butter is melted. Cool mixture to 105 to
115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the
remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining
flour (use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up. Cover
and let rise in a warm place until doubled in bulk, about 1 1/4 to
1 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured
pastry cloth. Dough will be sticky, but use as little flour as
possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1
1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite
touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and
let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned
Tuesday, November 10, 2009
Holiday Wine Guide
With Thanksgiving fast approaching, now is a great time to start drafting out your dinner menu and deciding on which wines you will want to include as complements to your bounty. Food picks is the easy part--for those of us looking to pull-off the traditional Thanksgiving celebration, we practically have the menu laid out for us. The tricky part is wine choice. Which wines will you want for particular types, tastes, textures, and aromas of the foods you be laying out onto the table?
Here is a Thanksgiving/Christmas wine guide to help simplify the decision-making process for you! Recommendations begin with a variety of red wines, followed by white wines...and, in case you have wine left over from the celebration, food pairings are listed under each wine for future wining and dining ideas!
The boldest wines are at the top - and work their way down to the lightest!
ENJOY! Salud!
The Reds:
Perfect Pairings - Pinot Noir: The very versatile pinot noir pairs perfectly with poultry, beef, fish, ham, lamb and pork. It plays well with creamy sauces and spicy seasonings, too.
Profile of Flavors: Heartier and deeper, its flavors include: raspberry, blackberry, cherry, plums, raisins, spice and black pepper all wrapped around various intensities of oak. Balances many traditional side dishes.
Rex Goliath Pinot Noir $9.49
Perfect Pairings - Zinfandel: Zinfandel pairs well with red or white meat, fish tacos, spicy dishes, or burgers.
Profile of Flavors: Heartier and deeper, its flavors include: raspberry, blackberry, cherry, plums, raisins, spice and black pepper all wrapped around various intensities of oak. Balances many traditional side dishes.
Bogle Old Vines Zin $13>00
Profile of Flavors Syrah Shiraz: Rich round flavors are: black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat. The peppery notes will accent a flavorful helping of stuffing as well as both the white and dark turkey meats.
Perfect Pairings: It's also deliciously delightful with ham, lamb, pasta with tomato sauce, pizza, and barbecue foods
Profile of Flavors Beaujolais Nouveau : A light and fruity red wine, it goes very well with turkey and all of the fixings. Flavors of strawberry and raspberry dominate along with a grape appeal.
Perfect Pairings: This wine is certainly food-friendly. It works well with both light and dark meats, herbs, and many other flavors that are a part of Thanksgiving festivities. This wine will also pair well with grilled or roasted meats, many types of pastas, salads, and cheeses. Serve it chilled!
Georges Duboeuf Beaujolais Nouveau $9.99 TW Domaine de la Madone Beaujolais Nouveau $9.99 TW
The Whites:
Profile of Flavors Sauvignon Blanc: Typically light to medium-bodied, this crisp and refreshing white wine offers a range of earthy flavors from veggie, grass, hay and mineral tones to citrus and tropical flavor mixes, making it a prime companion for turkey and herb stuffings.
Perfect Pairings: Like Pinot Noir, this wine is very food-friendly. It is great for appetizers like veggie dips; for foods with garlic or Italian seasonings in creamy sauces; for salads like Greek, Caesar or Garden. It's also a good choice for Thai dishes, fish and sushi, and poultry--of course!
St. Supery Sauvignon Blanc Napa Valley $19.95 CP
Profile of Flavors Viogner: This white wine contains low levels of acidity and is typically characterized by light floral flavors often surrounded by delicate touches of peaches and pears. Aromatic varietals with an abundance of fruit, such as this one, pairs well with turkey.
Perfect Pairings: With floral aromas, sweet-seeming fruit flavors, and rich textures, Viognier is made to complement bold or exotic dishes. It also goes well with cheeses and nuts. Other favorite pairings include: curries, Caribbean dishes, scallops, lobster, crab, and shrimp.
Profile of Flavors Riesling : Riesling wines can be highly aromatic with pear, peach, and apple at the forefront mixed, with delicate floral undertones, and rich honey and spice on the nose. Rieslings echo the pear, peach and apple along with citrus and tropical flavors on the palate.
Perfect Pairings: A versatile wine, Riesling will accommodate a whole host of challenging flavors and spice profiles. From appetizers to desserts, pork, poultry or shellfish, and virtually anything in between. It can handle the spice and zest of Asian, Mexican and even Moroccan dishes.
Leitz Dragonstone Reisling $13.49 TW
Here is a Thanksgiving/Christmas wine guide to help simplify the decision-making process for you! Recommendations begin with a variety of red wines, followed by white wines...and, in case you have wine left over from the celebration, food pairings are listed under each wine for future wining and dining ideas!
The boldest wines are at the top - and work their way down to the lightest!
ENJOY! Salud!
The Reds:
Perfect Pairings - Pinot Noir: The very versatile pinot noir pairs perfectly with poultry, beef, fish, ham, lamb and pork. It plays well with creamy sauces and spicy seasonings, too.
Profile of Flavors: Heartier and deeper, its flavors include: raspberry, blackberry, cherry, plums, raisins, spice and black pepper all wrapped around various intensities of oak. Balances many traditional side dishes.
Rex Goliath Pinot Noir $9.49
Perfect Pairings - Zinfandel: Zinfandel pairs well with red or white meat, fish tacos, spicy dishes, or burgers.
Profile of Flavors: Heartier and deeper, its flavors include: raspberry, blackberry, cherry, plums, raisins, spice and black pepper all wrapped around various intensities of oak. Balances many traditional side dishes.
Bogle Old Vines Zin $13>00
Profile of Flavors Syrah Shiraz: Rich round flavors are: black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat. The peppery notes will accent a flavorful helping of stuffing as well as both the white and dark turkey meats.
Perfect Pairings: It's also deliciously delightful with ham, lamb, pasta with tomato sauce, pizza, and barbecue foods
Profile of Flavors Beaujolais Nouveau : A light and fruity red wine, it goes very well with turkey and all of the fixings. Flavors of strawberry and raspberry dominate along with a grape appeal.
Perfect Pairings: This wine is certainly food-friendly. It works well with both light and dark meats, herbs, and many other flavors that are a part of Thanksgiving festivities. This wine will also pair well with grilled or roasted meats, many types of pastas, salads, and cheeses. Serve it chilled!
Georges Duboeuf Beaujolais Nouveau $9.99 TW Domaine de la Madone Beaujolais Nouveau $9.99 TW
The Whites:
Profile of Flavors Sauvignon Blanc: Typically light to medium-bodied, this crisp and refreshing white wine offers a range of earthy flavors from veggie, grass, hay and mineral tones to citrus and tropical flavor mixes, making it a prime companion for turkey and herb stuffings.
Perfect Pairings: Like Pinot Noir, this wine is very food-friendly. It is great for appetizers like veggie dips; for foods with garlic or Italian seasonings in creamy sauces; for salads like Greek, Caesar or Garden. It's also a good choice for Thai dishes, fish and sushi, and poultry--of course!
St. Supery Sauvignon Blanc Napa Valley $19.95 CP
Profile of Flavors Viogner: This white wine contains low levels of acidity and is typically characterized by light floral flavors often surrounded by delicate touches of peaches and pears. Aromatic varietals with an abundance of fruit, such as this one, pairs well with turkey.
Perfect Pairings: With floral aromas, sweet-seeming fruit flavors, and rich textures, Viognier is made to complement bold or exotic dishes. It also goes well with cheeses and nuts. Other favorite pairings include: curries, Caribbean dishes, scallops, lobster, crab, and shrimp.
Profile of Flavors Riesling : Riesling wines can be highly aromatic with pear, peach, and apple at the forefront mixed, with delicate floral undertones, and rich honey and spice on the nose. Rieslings echo the pear, peach and apple along with citrus and tropical flavors on the palate.
Perfect Pairings: A versatile wine, Riesling will accommodate a whole host of challenging flavors and spice profiles. From appetizers to desserts, pork, poultry or shellfish, and virtually anything in between. It can handle the spice and zest of Asian, Mexican and even Moroccan dishes.
Leitz Dragonstone Reisling $13.49 TW
Sunday, November 8, 2009
Oyster Brioche Stuffing
Oyster Brioche Stuffing
12 slices brioche (3/4 inch thick), crusts removed
4 tablespoons butter
1 onion diced into 1/4-inch pieces
2 celery ribs diced into 1/4-inch pieces
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
2 tablespoons cognac (optional)
24 shucked oysters (1/3 cup liquor reserved)
1/2 cup heavy cream
1 1/2 cups fresh flat-leaf parsley leaves, chopped
Cooking Directions
Heat oven to 350 degrees F. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool.
Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat.
In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately. Note: If baking outside the turkey, spread in a buttered 9-by-13-inch baking pan. Bake until golden on top, about 20 minutes. Stir stuffing, and bake another 20 minutes.
12 slices brioche (3/4 inch thick), crusts removed
4 tablespoons butter
1 onion diced into 1/4-inch pieces
2 celery ribs diced into 1/4-inch pieces
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
2 tablespoons cognac (optional)
24 shucked oysters (1/3 cup liquor reserved)
1/2 cup heavy cream
1 1/2 cups fresh flat-leaf parsley leaves, chopped
Cooking Directions
Heat oven to 350 degrees F. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool.
Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat.
In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately. Note: If baking outside the turkey, spread in a buttered 9-by-13-inch baking pan. Bake until golden on top, about 20 minutes. Stir stuffing, and bake another 20 minutes.
Chocolate cream pie
Ingredients
1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Directions
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted
Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Directions
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted
Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Sour Cream Apple Pie
Ingredients:
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled baking apples
Topping
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter
Directions
Heat oven to 400 degrees F. line a pie crust in a 9 inch pie plate ( I usually cheat and use the pre-packaged rolled crust)
In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.
Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled baking apples
Topping
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter
Directions
Heat oven to 400 degrees F. line a pie crust in a 9 inch pie plate ( I usually cheat and use the pre-packaged rolled crust)
In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.
Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.
Monday, November 2, 2009
Etoufee
Etoufee
YOu can also substitute chicken and sausage for the shrimp - just take out the clam jusice and replace with chicken stock
Serves: 6
Ingredients:
• 1/2 cup oil
• 1/2 cup all-purpose flour, plus extra flour, optional
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1 cup chopped celery
• 3 cloves garlic, finely minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper, more if desired
• 1 teaspoon Cajun seasoning
• 1/2 cup minced green onions, plus extra for garnish
• 1/2 cup minced fresh parsley leaves
• 2 to 3 dashes hot sauce (recommended: Tabasco)
• 1 (8-ounce) can clam juice
• 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
• Salt (Cajun seasoning has salt already)
• 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
• 1/2 stick butter
• Rice, optional
• Diced green onions, for garnish
Method of preparation:
Note: To make roux, use oil instead of butter, because butter burns
Step 1: Chop the onions celery green pepper and garlic - then set aside
Step 2:
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
Step 3: Once the roux is complete
add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. While cooking the vegetable measure out your black pepper, white pepper, cayenne pepper, Cajun seasoning – then chop your green onions, ( remember to save some for garnish) and and chop your parsley to get ready for the next step.
Step 4:
Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
Step 5:
Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions SERVE IMMIDEATLEY
Notes or special instructions:
Make your rice in advance – if you want to serve it with Rice
Add the shrimp just when you are ready to serve!
YOu can also substitute chicken and sausage for the shrimp - just take out the clam jusice and replace with chicken stock
YOu can also substitute chicken and sausage for the shrimp - just take out the clam jusice and replace with chicken stock
Serves: 6
Ingredients:
• 1/2 cup oil
• 1/2 cup all-purpose flour, plus extra flour, optional
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1 cup chopped celery
• 3 cloves garlic, finely minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper, more if desired
• 1 teaspoon Cajun seasoning
• 1/2 cup minced green onions, plus extra for garnish
• 1/2 cup minced fresh parsley leaves
• 2 to 3 dashes hot sauce (recommended: Tabasco)
• 1 (8-ounce) can clam juice
• 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
• Salt (Cajun seasoning has salt already)
• 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
• 1/2 stick butter
• Rice, optional
• Diced green onions, for garnish
Method of preparation:
Note: To make roux, use oil instead of butter, because butter burns
Step 1: Chop the onions celery green pepper and garlic - then set aside
Step 2:
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
Step 3: Once the roux is complete
add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. While cooking the vegetable measure out your black pepper, white pepper, cayenne pepper, Cajun seasoning – then chop your green onions, ( remember to save some for garnish) and and chop your parsley to get ready for the next step.
Step 4:
Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
Step 5:
Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions SERVE IMMIDEATLEY
Notes or special instructions:
Make your rice in advance – if you want to serve it with Rice
Add the shrimp just when you are ready to serve!
YOu can also substitute chicken and sausage for the shrimp - just take out the clam jusice and replace with chicken stock
Butterscotch Pie
Pastry:
1 1/2 C flour
pinch salt
1/2 C Crisco
3 1/2 T ice cold water
Usual preparation, but cut flour and shortening to the size of peas or slightly larger and handle dough as little as possible. Roll out between 2 layers of waxed paper to minimize that amount of flour that the pie dough picks up in the rolling process. Bake 18 minutes at 425 degrees F. Cool.
Butterscotch filling:
1 stick butter
3/4 C dark brown sugar
3/4 C Splenda brown sugar
Melt butter in heavy saucepan over medium heat. Add brown sugar and stir constantly for 5-7 minutes over medium heat until dark brown with a nutty aroma.
2 C milk
4T cornstarch
1/4 tsp salt
Divide milk into 1 2/3 C and 1/3 C. Mix 1/3 C milk with cornstarch and salt until cornstarch is dissolves. Set aside. Add 1 2/3 C milk to the butterscotch mixture. The Butterscotch may harden just a bit. Strain through a sieve. Take remaining hardened butterscotch and put in small saucepan with about 1/4 C water. Bring to boil and cook until all hardened butterscotch has melted. Add this to the butterscotch milk mixture. Heat milk mixture to scald. Add hot milk to cornstarch, stir and add this back to the hot milk. Cook over medium heat till mixture comes to a boil and begins to thicken. Cook, stirring constantly, for 10 minutes.
3 egg yolks, beaten
Add hot thickened cornstarch mixture to the eggs yolks while whisking continously. Add back to hot cornstarch mix. Cook over medium heat for 3-4 minutes. Remove from heat. Add vanilla. Let cool to almost room temperature.
Make Meringue
4 Egg whites
4Tbsp sugar
pinch salt
1/4 tsp vanilla
Beat room temperature egg whites until soft peaks form. Add sugar, 1 Tbsp at a time and beat well. Add pinch of salt and vanilla. Spoon over pie filling. Return to 350 degree F oven. Bake for 10 minutes until golden brown. Cool and ENJOY
Alternatley you can top this with whipped cream if you dont like meringue
1 1/2 C flour
pinch salt
1/2 C Crisco
3 1/2 T ice cold water
Usual preparation, but cut flour and shortening to the size of peas or slightly larger and handle dough as little as possible. Roll out between 2 layers of waxed paper to minimize that amount of flour that the pie dough picks up in the rolling process. Bake 18 minutes at 425 degrees F. Cool.
Butterscotch filling:
1 stick butter
3/4 C dark brown sugar
3/4 C Splenda brown sugar
Melt butter in heavy saucepan over medium heat. Add brown sugar and stir constantly for 5-7 minutes over medium heat until dark brown with a nutty aroma.
2 C milk
4T cornstarch
1/4 tsp salt
Divide milk into 1 2/3 C and 1/3 C. Mix 1/3 C milk with cornstarch and salt until cornstarch is dissolves. Set aside. Add 1 2/3 C milk to the butterscotch mixture. The Butterscotch may harden just a bit. Strain through a sieve. Take remaining hardened butterscotch and put in small saucepan with about 1/4 C water. Bring to boil and cook until all hardened butterscotch has melted. Add this to the butterscotch milk mixture. Heat milk mixture to scald. Add hot milk to cornstarch, stir and add this back to the hot milk. Cook over medium heat till mixture comes to a boil and begins to thicken. Cook, stirring constantly, for 10 minutes.
3 egg yolks, beaten
Add hot thickened cornstarch mixture to the eggs yolks while whisking continously. Add back to hot cornstarch mix. Cook over medium heat for 3-4 minutes. Remove from heat. Add vanilla. Let cool to almost room temperature.
Make Meringue
4 Egg whites
4Tbsp sugar
pinch salt
1/4 tsp vanilla
Beat room temperature egg whites until soft peaks form. Add sugar, 1 Tbsp at a time and beat well. Add pinch of salt and vanilla. Spoon over pie filling. Return to 350 degree F oven. Bake for 10 minutes until golden brown. Cool and ENJOY
Alternatley you can top this with whipped cream if you dont like meringue
Creamed onions
Served at holidays this tradition started in our family years ago and was inspired by
Jeff Smith's the Frugal Gourmet Holiday Cookbook.
6-10 servings
3 lbs boiling onions
2 cups chicken stock
3 tablespoons butter
6 tablespoons flour
1 cup milk
1/4 cup dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped Italian parsley
1. Cut the ends off the onions and peel. Put the onions in a saucepan and pour in
the chicken stock. Bring to a boil, then turn down to simmer for about 10
minutes. You want the onions to be barely tender. Remove the onions with a
sleeved spoon (those spoons with holes in them) so that the stock remains in
the pan.
2. Keep the stock simmering while you bring forth a frying pan. Melt the butter
and stir in the flour (make sure the flour is thoroughly moistened - this
prevents lumps later). Quickly add in the liquid ingredients (including the
stock), stir constantly over a medium heat while then adding spices - except
nutmeg (honestly, you don't need three hands to accomplish this maneuver).
3. Place the onions in a casserole dish (you might have done this when removing them from the stock). Pour the
cream sauce over the top - sprinkle the bare bit of nutmeg on top of all. Place casserole dish in 375 degree oven
for about 40 minutes. You can even brown the top slightly under the broiler if you wish and don't already have
several other items to worry about.
Jeff Smith's the Frugal Gourmet Holiday Cookbook.
6-10 servings
3 lbs boiling onions
2 cups chicken stock
3 tablespoons butter
6 tablespoons flour
1 cup milk
1/4 cup dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped Italian parsley
1. Cut the ends off the onions and peel. Put the onions in a saucepan and pour in
the chicken stock. Bring to a boil, then turn down to simmer for about 10
minutes. You want the onions to be barely tender. Remove the onions with a
sleeved spoon (those spoons with holes in them) so that the stock remains in
the pan.
2. Keep the stock simmering while you bring forth a frying pan. Melt the butter
and stir in the flour (make sure the flour is thoroughly moistened - this
prevents lumps later). Quickly add in the liquid ingredients (including the
stock), stir constantly over a medium heat while then adding spices - except
nutmeg (honestly, you don't need three hands to accomplish this maneuver).
3. Place the onions in a casserole dish (you might have done this when removing them from the stock). Pour the
cream sauce over the top - sprinkle the bare bit of nutmeg on top of all. Place casserole dish in 375 degree oven
for about 40 minutes. You can even brown the top slightly under the broiler if you wish and don't already have
several other items to worry about.
Pizza Sauce
Use this on your next homemade pizza or as a dipping sauce for
garlic bread.
1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder
Combine ingredients in a saucepan over medium heat. Bring to a
boil. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.
garlic bread.
1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder
Combine ingredients in a saucepan over medium heat. Bring to a
boil. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.
Saturday, September 26, 2009
Meatloaf
Ingredients
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon worcestershire sauce
kosher salst and freshly ground black pepper
extra-virgin olive oil
1 pound ground beef
1 pound ground pork
3 eggs
leaves from 2 fresh thyme sprigs
3 slices white bread, crusts removed and torn into pieces
1/2 cup whole milk
sea salt and freshly ground black pepper
Cooking Instructions
Preheat the oven to 350 F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.
Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved, seeded and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon worcestershire sauce
kosher salst and freshly ground black pepper
extra-virgin olive oil
1 pound ground beef
1 pound ground pork
3 eggs
leaves from 2 fresh thyme sprigs
3 slices white bread, crusts removed and torn into pieces
1/2 cup whole milk
sea salt and freshly ground black pepper
Cooking Instructions
Preheat the oven to 350 F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.
Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.
Wednesday, September 16, 2009
Banana Cream Pie
INGREDIENTS
1/2 cup white sugar
3 Tbsp corn starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 (9 inch) pie crust, baked - Cheat and Use pillsburry roll up crust.... or some people like a grahmcracker crust in cream pies.... whatever you like it GREAT with this pie
4 bananas, sliced
Whipped cream for garnish
Heavy whipping cream
Vanilla
Powdered sugar
DIRECTIONS
In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
In a sperate bowl whisk your egg yolks to combine them well and then.....
whisk a small quantity of the hot mixture into the beaten egg yolks, add another small ammount of the hot mix to the yolks and immediately add egg yolk mixture to the rest of the hot mixture.
Cook for 2 more minutes; remember to keep stirring CONSTANTLY. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F for 12 to 15 minutes. Chill for at least 3 hours - more if you can.
Serve with whipped cream
1/2 cup white sugar
3 Tbsp corn starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 (9 inch) pie crust, baked - Cheat and Use pillsburry roll up crust.... or some people like a grahmcracker crust in cream pies.... whatever you like it GREAT with this pie
4 bananas, sliced
Whipped cream for garnish
Heavy whipping cream
Vanilla
Powdered sugar
DIRECTIONS
In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
In a sperate bowl whisk your egg yolks to combine them well and then.....
whisk a small quantity of the hot mixture into the beaten egg yolks, add another small ammount of the hot mix to the yolks and immediately add egg yolk mixture to the rest of the hot mixture.
Cook for 2 more minutes; remember to keep stirring CONSTANTLY. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F for 12 to 15 minutes. Chill for at least 3 hours - more if you can.
Serve with whipped cream
Friday, September 11, 2009
Brownie crunch!
Ingredients
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
Directions
Preheat oven at 350 degrees F.
Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
Top with ganache, whipped topping, raspberries, and chocolate shavings.
Ganache:
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
Whipped Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac
Whip the heavy cream, adding the sugar and cognac.
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
Directions
Preheat oven at 350 degrees F.
Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
Top with ganache, whipped topping, raspberries, and chocolate shavings.
Ganache:
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
Whipped Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac
Whip the heavy cream, adding the sugar and cognac.
Wednesday, September 9, 2009
Bulgogi
Ingredients:
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tsp olive oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 tsp fresh grated ginger
1 teaspoon white sugar
1/2 teaspoon salt 1/2 teaspoon ground black pepper
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions:
1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tsp olive oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 tsp fresh grated ginger
1 teaspoon white sugar
1/2 teaspoon salt 1/2 teaspoon ground black pepper
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions:
1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Saturday, August 22, 2009
Roasted Peppers and Corn soup
Corn and peppers are fresh and plentyfull at my local farmers market right now....
I can even get roasted peppers there which helps... and in a pinch you can use jarred ones but PLEASE make sure they are not packed in Vinegar!
8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream for garnish..... ( see addtional recipe below)
Directions
Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place on hot grill skin side down until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
Cilantro-Lime avocado Cream:
1 cup sour cream
1/2 mashed avocado
1/2 to 1 lime, juiced
1 tablespoon finely minced fresh cilantro leaves
In a mixing bowl, whisk all ingredients vigorously until light and creamy.
I can even get roasted peppers there which helps... and in a pinch you can use jarred ones but PLEASE make sure they are not packed in Vinegar!
8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream for garnish..... ( see addtional recipe below)
Directions
Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place on hot grill skin side down until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
Cilantro-Lime avocado Cream:
1 cup sour cream
1/2 mashed avocado
1/2 to 1 lime, juiced
1 tablespoon finely minced fresh cilantro leaves
In a mixing bowl, whisk all ingredients vigorously until light and creamy.
Rosemary Roasted Potatoes
After a little pruning of my rosemary plants in the back yard - I thought this migt put the clippings to good use.
1 1/2 pounds small red or white-skinned potatoes
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
1 1/2 pounds small red or white-skinned potatoes
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
Rosemary Roasted Potatoes
I had to do some pruning on my rosemary plant - so I thought this potato dish would make nice use of the trimmings!
Sunday, August 9, 2009
fresca
found these recipies on the coke website~
I love my fresca!
Surprisingly Complex.
A DISTINCTIVELY CRISP, MODERATELY SMOOTH, INTRIGUINGLY CITRUS,
TOTALLY REFRESHING SODA. IN ORIGINAL, BLACK CHERRY AND PEACH.
Mango al FRESCA
Ingredients:
2oz. Mango flavored vodka
2oz. orangejuice
Fresca citrus soda
Instructions:
Pour Mango flavored vodka into rocks glass filled with
ice. Add orange juice. Fill with Fresca citrus soda. Stir
well and garnish with an orange wheel.
Wild Berries Sparkler
Ingredients:
2oz. Berry flavored vodka
Fresca peach soda
Insructions:
Pour berry flavored vodka into rocks glass filled with
ice. Fill with Fresca peach soda. Stir well and garnish
with fresh berries.
Wild Fuzzy
Ingredients:
2oz. Berry flavored vodka
2oz. orangejuice
Fresca peach soda
Instructions:
Pour berry flavored vodka into rocks glass filled with
ice. Add orange juice. Fill with Fresca peach soda.
Stir well and garnish with a fresh peach slice.
Wild Berries Blast
Ingredients:
2oz. Berry flavored vodka
Splash of ginger ale
Fresca peach soda
Instructions:
Pour berry flavored vodka into rocks glass filled with ice.
Add a splash of ginger ale. Fill with Fresca peach soda.
Stir well and garnish with fresh berries and a peach slice.
Mango Cherry Splash
Ingredients:
2oz. Mango flavored vodka
Fresca black cherry soda
Instructions:
Pour mango flavored vodka into rocks glass filled with ice.
Fill with Fresca black cherry soda. Stir well and garnish
with a fresh black cherry.
Mango Fruit Cocktail
Ingredients:
2oz. Mango flavored vodka
Splash of cranberry juice
Fresca peach soda
Instructions:
Pour mango flavored vodka into rocks glass filled with ice.
Add a splash of cranberry juice. Fill with Fresca peach
soda. Stir well and garnish with a fresh peach slice.
©2007 The Coca-Cola Company. Fresca is a registered trademark of The Coca-Cola Company.
Please Drink Responsibly.
I love my fresca!
Surprisingly Complex.
A DISTINCTIVELY CRISP, MODERATELY SMOOTH, INTRIGUINGLY CITRUS,
TOTALLY REFRESHING SODA. IN ORIGINAL, BLACK CHERRY AND PEACH.
Mango al FRESCA
Ingredients:
2oz. Mango flavored vodka
2oz. orangejuice
Fresca citrus soda
Instructions:
Pour Mango flavored vodka into rocks glass filled with
ice. Add orange juice. Fill with Fresca citrus soda. Stir
well and garnish with an orange wheel.
Wild Berries Sparkler
Ingredients:
2oz. Berry flavored vodka
Fresca peach soda
Insructions:
Pour berry flavored vodka into rocks glass filled with
ice. Fill with Fresca peach soda. Stir well and garnish
with fresh berries.
Wild Fuzzy
Ingredients:
2oz. Berry flavored vodka
2oz. orangejuice
Fresca peach soda
Instructions:
Pour berry flavored vodka into rocks glass filled with
ice. Add orange juice. Fill with Fresca peach soda.
Stir well and garnish with a fresh peach slice.
Wild Berries Blast
Ingredients:
2oz. Berry flavored vodka
Splash of ginger ale
Fresca peach soda
Instructions:
Pour berry flavored vodka into rocks glass filled with ice.
Add a splash of ginger ale. Fill with Fresca peach soda.
Stir well and garnish with fresh berries and a peach slice.
Mango Cherry Splash
Ingredients:
2oz. Mango flavored vodka
Fresca black cherry soda
Instructions:
Pour mango flavored vodka into rocks glass filled with ice.
Fill with Fresca black cherry soda. Stir well and garnish
with a fresh black cherry.
Mango Fruit Cocktail
Ingredients:
2oz. Mango flavored vodka
Splash of cranberry juice
Fresca peach soda
Instructions:
Pour mango flavored vodka into rocks glass filled with ice.
Add a splash of cranberry juice. Fill with Fresca peach
soda. Stir well and garnish with a fresh peach slice.
©2007 The Coca-Cola Company. Fresca is a registered trademark of The Coca-Cola Company.
Please Drink Responsibly.
Friday, August 7, 2009
Grilled corn on the cob
A favorite in our house this time of year!
4 ears of corn
Oil, for grates
1 tablespoon butter, cut into 4 pats
Coarse salt and ground pepper
Chili powder or paprika
Directions
Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.
4 ears of corn
Oil, for grates
1 tablespoon butter, cut into 4 pats
Coarse salt and ground pepper
Chili powder or paprika
Directions
Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.
Sunday, July 19, 2009
Welsh Rarebit
Welsh Rarebit
Savory comfort food dishes of the fondue variety nicely marry the flavors of beer and cheese. when I was a kid we ate it on saltines... but as an adult I prefer the toast!
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 heaping tablespoon mustard powder
1 teaspoon cayenne
¾ cup dark beer like a porter or stout
2 tablespoons Worcestershire sauce
1 pound Cheddar, grated
4 to 8 pieces toast
Melt butter in a medium saucepan over medium heat. When melted, add flour. Stir and cook over heat until nutty in aroma and golden in color (about 5 minutes). Whisk in mustard powder, cayenne Worcestershire sauce and beer. When well combined, add the cheese. Turn the heat to low. Stir until smooth. Remove from heat.
Spread this mixture thickly over toast and put under the broiler until the rarebit bubbles and edges are crispy
Savory comfort food dishes of the fondue variety nicely marry the flavors of beer and cheese. when I was a kid we ate it on saltines... but as an adult I prefer the toast!
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 heaping tablespoon mustard powder
1 teaspoon cayenne
¾ cup dark beer like a porter or stout
2 tablespoons Worcestershire sauce
1 pound Cheddar, grated
4 to 8 pieces toast
Melt butter in a medium saucepan over medium heat. When melted, add flour. Stir and cook over heat until nutty in aroma and golden in color (about 5 minutes). Whisk in mustard powder, cayenne Worcestershire sauce and beer. When well combined, add the cheese. Turn the heat to low. Stir until smooth. Remove from heat.
Spread this mixture thickly over toast and put under the broiler until the rarebit bubbles and edges are crispy
Saturday, July 18, 2009
Movies for Foodies.....
I have been thinking a lot about this....
There are so many grerat movies with good food scenes in them ( who can forget the when harry met sally lunch orgasm scene???, or the fava beans and chianti from silence of the lambs!
- but movies centered around chefs, foodies, and culinary life are a little more rare.... there are my favorites..
Babbette's Feast - This is my number one pick!
for me the ultimate foodie movie
The feast of the title doesn't take place until well into the film. In fact, the majority of the film is spent telling the story of 2 godly sisters and the choices they made in life. Both sisters passed up true love and the promise of success in order to remain faithful to their religious beliefs. Instead they pass their lives assisting their minister father and carry on his work after his death. They continue their quiet lives past mid-life until one of the sisters' former suitors sends them a Parisian refugee, Babette. Babette spends 14 years with the sisters as cook, her only link to her former life being a lottery ticket that a friend in Paris renews for her every year. One day she wins the lottery and decides to use the money to prepare a sumptous dinner for the sisters and their small congregation. More than just an epicurean delight the feast is an outpouring of Babette's gratitude.
If the plot sounds thin, be assured it's anything but. The story is as rich and satisfying as the feast Babette prepares. We see the delicate romances that develop for each sister and understand their reasons for turning their suitors away. We see the lives the sisters, and their men, have led after making their decision. The feast comes at a time when the sisters are asking themselves questions that they never voice: Did they make the right decision all those years ago? Was it worth it? Reassurance comes in an unexpected and exquisitely romanitc way.
This film is such a wonderful example of what happens when filmmakers are interested in telling a good story and telling it well.
The rest of the selections don't come in order of preference - Just what I have watched and loved!
Tom Jones
Tampopo
La Grande Bouffe
No Reservations
Eat Drink Man Woman
Big Night
Like Water for Chocolate
Mostly Martha
Chocolat
Tortilla Soup
What's Cooking?
Super Size Me
Sideways
God of cookery
Spanglish
A chef in love
Ratatouille
woman on top
*****
Spanglish:
Sandler plays John Clasky, a renowned chef who is in the prime of his professional career. He's the classic "good guy", who loves his family and keeps a great balance between the time he devotes to work and the time with his kids. Plus he loves his insecure wife Deborah, played by Tea Leoni (Deep Impact, The Family Man), one wacky lady who has put her career on hold to raise her family.
Complementing the cast is Paz Vega, who broke into international stardom playing Lucia in "Sex and Lucia". She plays Flor (with rolled "R" at the end), a protective Mexican mom who wants to stay as close as possible to her native Mexican values, even while living in the heart of L.A., cleaning and cooking for the Clasky family.
While the plot does lead into some predictable events (don't mean to spoil the story for you), this is not your "typical" Adam Sandler movie. As a matter of fact, some of the most hilarious moments are not courtesy of the legend from "The Wedding Singer" and Saturday Night Live, but rather the result of the head-on encounter of two cultures, where no side can speak the other's language or easily understand each other's motivations.
Sideways
"Sideways" is not for everyone but I loved this movie. Although classified as a comedy I think of this as more of a character examination movie. Sideways is a character driven movie and is primarily about Miles as he attempts to deal with the shambles he feels his life has become while at the same time trying to be a gracious host to Jack as Jack stomps all over Miles plans for their week in wine Country. As you watch you see Miles go through an emotional roller coaster ride as he deals with Jack who is almost his polar opposite, tries to get over his ex wife and looks for something positive to hope for in the future as he indulges in the last thing he truly enjoys which is drinking good wine.
The Good: The acting all around was great. Paul Giamatti was absolutely perfect for the Miles character and Thomas Haden Church was a perfect to play off of Gimatti's Miles and the character dynamic between the 2 was great. You can't help but to pull for Miles as runs into one pitfall after another usually created by Jack.
The score for this movie was superbly done. The music perfectly accents Miles and his moods and feelings. With the combination of Gimatti's acting and the score I felt like I knew exactly what was going on in Miles' head.
The Bad: Nothing memorable.
Overall: This is not for everyone so be warned. This is not an overtly funny movie even though it is labeled as a comedy. If you want to watch a movie about interesting characters and don't require big explosions or slap stick comedy then pick up Sideways and give it a try.
My favorite most memorable moment The styrofoam cup!
Mostly martha:
This is the story of a beautiful, obcessive gourmet chef who is a master in the kitchen, but struggles with human relationships, whether with a complaining restaurant customer. an exhuberant Italian chef who adores her, or her 8 year old niece. The photography alone is worth seeing this movie, from the food preparation shots to her psychiatrist's minimalist office. The warmth and main interest come from Gedick's performance, which is subtle and beautifully arresting. She is a consummate actress and I wish she would make American films! Obviously difficulties in being a new parent (her niece comes to live with her after Martha's sister dies)and being loved by a passionate but patient man (The Italian chef) arise. But it works out naturally and we see Martha grow from the difficulties and become
an even more beautiful and whole woman!
God of cookery:
It is in cantoneese - with subtitles.... but easy to read
If you're looking for a film which can teach you how to cook delicious Chinese dishes, you may be disappointed after watching "The God of Cookery". On the contrary, if you want to have fun, laughing throughout a film, feeling tounched by the romantic love story and witnessing a change of an arrogant business man to a true chef - check it out
One drawback of this film was the ending, it was really strange and frankly a little weird ( not going to spoil). But anyway, it carries some meaningful messages which can compensate somewhat.
Chocolat:
My first comment is Johnny Depp....
"Chocolat" tells a fable-like story of a young single mother (played by Juliette Binoche) who, with her young daughter, drifts into a small French village in the mid-20th century. She sets up a chocolate shop, but her efforts to bring some fun to the repressed villagers bring her into conflict with the town's tyrannical mayor (well played by Alfred Molina).
"Chocolat" is beautiful to see and hear. The fanciful sets and the playful score by Rachel Portman enhance the fairy tale atmosphere of the story. Although there are some unsatisfying loose threads in the script, the story as a whole is delightful. And while the film's message--about the importance of tolerance--may be a bit obvious, it's still worth thinking about.
Like water for chocolate:
During the early twentieth century in Mexico, just south of the border, a girl catches the eye of boy. A number of years later, the boy, Pedro, now a young man, speaks to the girl, Tita, now a young woman, and declares his heartfelt, passionate love for her. Pedro (Marco Leonardi) wants Tita (Lumi Cavazos) to marry him.
He and his father meet with Tita's mother, Elena (Regina Torne), and ask if she would give her consent to a union between Pedro and Tita, Elena's youngest daughter. Elena forbids such a marriage to take place, as it is an unbroken family tradition that the youngest daughter remain single, so that she may take care of her mother until the mother dies. Such is the destiny of Tita. Elena, instead, cruelly offers to have her oldest daughter, Rosaura (Yareli Arizmendi), marry Pedro.
Surprisingly, Pedro agrees to marry Rosaura, his twisted logic being that this is the only way he can be close to Tita. Thus, begins an untenable situation. Tita, forced by her selfish, harridan of a mother to prepare the wedding feast for Rosaura and Pedro, begins a lifelong sublimation of her passion and emotions with food. Its mystical properties become self evident in the expert hands of Tita, as she becomes a superlative cook. She has the ability to imbue the food that she prepares with the fervor and feelings, both good and bad, that she dare not express. Her love, her pain, her passion is evident in every delightful and delicious dish that she creates, and her feelings manifest themselves in those who ingest her meals.
This is a glorious film about love, filled with mystical, magical, and supernatural portents. Sensual and evocative, it details the road that Tita and Pedro must travel before their journey is complete. Wonderfully acted and beautifully told, theirs is a story that will long linger in the mind of the viewer.
Woman on Top:
This is an enchanting modern fairy-tale love story that is sweet and funny at the same time. My favorite bits in it are that true love can conquer all, even the wrath of a goddess... and the people you love are worth far more than a few moments of being in control. Lots of cooking moments and beautiful sensual food scenes
Whats cooking:
"What's Cooking?" is infused with people who love one another very much, and so even though some tough issues are thrown their way, we know that, because of that love, they will get through life's obstacles ok.
"What's Cooking" centers around four families living on the same block in Los Angeles. They don't know each other, however, and instead, like most modern families, are focused on their own problems and worries. whats cooking makes good use of "the American melting pot" idea, as one family is Italian, one is hispanic, one is black, and one is Asian. One of the most wonderful aspects of the movie is that, even though the people are of different ethnicities, they are portrayed respectfully as human beings. We can relate to each of them. They are different, but the same. Isn't that the underlying truth of us all? People are, indeed, people.
All cenetered around the *turkey day* festivities!
Big Night:
It is impossible to overpraise this film. It depicts two Italian immigrant brothers trying to make a go of a small restaurant in the face of heavy competition from another Italian immigrant, wonderfully played by the great Ian Holm, who runs a larger and far more successful bar. Primo, the older brother, is a master chef who refuses to compromise his principles by appealing to what is popular in order to attract a much larger clientele. Secondo, the younger brother, who has been in America somewhat longer than his brother, is the restaurant's manager and must deal with its day to day operations and, more urgently, with impending foreclosure due to financial difficulties. The problems of art vs. commerce causes major conflicts between the two brothers as they prepare for the "big night" which could make or break their business.
This is a film of great warmth, humor, and heart. We root for the brothers while being aware that they are in the troes of a sinking ship. The apex of the movie is the sumptuous, eye-popping meal that Primo creates for the "big night." After seeing this film you're going to want to jump in your car and head for that tiny Italian restaurant to which you have always wanted to go, but was 100 miles away.
No reservations:
(not anthony bourdain)
This movie, although probably considered silly by many, is at least a movie that you would feel confortable watching around kids. It is both humorous and sad in spots. It is difficult to portray all of the workings of a restaurant, family and love story in 104 minutes, but it did a likeable job. The acting isn't anything earth shattering but it is entertaining and filled with some decent foodie restaurant cooking scenes!
There are so many grerat movies with good food scenes in them ( who can forget the when harry met sally lunch orgasm scene???, or the fava beans and chianti from silence of the lambs!
- but movies centered around chefs, foodies, and culinary life are a little more rare.... there are my favorites..
Babbette's Feast - This is my number one pick!
for me the ultimate foodie movie
The feast of the title doesn't take place until well into the film. In fact, the majority of the film is spent telling the story of 2 godly sisters and the choices they made in life. Both sisters passed up true love and the promise of success in order to remain faithful to their religious beliefs. Instead they pass their lives assisting their minister father and carry on his work after his death. They continue their quiet lives past mid-life until one of the sisters' former suitors sends them a Parisian refugee, Babette. Babette spends 14 years with the sisters as cook, her only link to her former life being a lottery ticket that a friend in Paris renews for her every year. One day she wins the lottery and decides to use the money to prepare a sumptous dinner for the sisters and their small congregation. More than just an epicurean delight the feast is an outpouring of Babette's gratitude.
If the plot sounds thin, be assured it's anything but. The story is as rich and satisfying as the feast Babette prepares. We see the delicate romances that develop for each sister and understand their reasons for turning their suitors away. We see the lives the sisters, and their men, have led after making their decision. The feast comes at a time when the sisters are asking themselves questions that they never voice: Did they make the right decision all those years ago? Was it worth it? Reassurance comes in an unexpected and exquisitely romanitc way.
This film is such a wonderful example of what happens when filmmakers are interested in telling a good story and telling it well.
The rest of the selections don't come in order of preference - Just what I have watched and loved!
Tom Jones
Tampopo
La Grande Bouffe
No Reservations
Eat Drink Man Woman
Big Night
Like Water for Chocolate
Mostly Martha
Chocolat
Tortilla Soup
What's Cooking?
Super Size Me
Sideways
God of cookery
Spanglish
A chef in love
Ratatouille
woman on top
*****
Spanglish:
Sandler plays John Clasky, a renowned chef who is in the prime of his professional career. He's the classic "good guy", who loves his family and keeps a great balance between the time he devotes to work and the time with his kids. Plus he loves his insecure wife Deborah, played by Tea Leoni (Deep Impact, The Family Man), one wacky lady who has put her career on hold to raise her family.
Complementing the cast is Paz Vega, who broke into international stardom playing Lucia in "Sex and Lucia". She plays Flor (with rolled "R" at the end), a protective Mexican mom who wants to stay as close as possible to her native Mexican values, even while living in the heart of L.A., cleaning and cooking for the Clasky family.
While the plot does lead into some predictable events (don't mean to spoil the story for you), this is not your "typical" Adam Sandler movie. As a matter of fact, some of the most hilarious moments are not courtesy of the legend from "The Wedding Singer" and Saturday Night Live, but rather the result of the head-on encounter of two cultures, where no side can speak the other's language or easily understand each other's motivations.
Sideways
"Sideways" is not for everyone but I loved this movie. Although classified as a comedy I think of this as more of a character examination movie. Sideways is a character driven movie and is primarily about Miles as he attempts to deal with the shambles he feels his life has become while at the same time trying to be a gracious host to Jack as Jack stomps all over Miles plans for their week in wine Country. As you watch you see Miles go through an emotional roller coaster ride as he deals with Jack who is almost his polar opposite, tries to get over his ex wife and looks for something positive to hope for in the future as he indulges in the last thing he truly enjoys which is drinking good wine.
The Good: The acting all around was great. Paul Giamatti was absolutely perfect for the Miles character and Thomas Haden Church was a perfect to play off of Gimatti's Miles and the character dynamic between the 2 was great. You can't help but to pull for Miles as runs into one pitfall after another usually created by Jack.
The score for this movie was superbly done. The music perfectly accents Miles and his moods and feelings. With the combination of Gimatti's acting and the score I felt like I knew exactly what was going on in Miles' head.
The Bad: Nothing memorable.
Overall: This is not for everyone so be warned. This is not an overtly funny movie even though it is labeled as a comedy. If you want to watch a movie about interesting characters and don't require big explosions or slap stick comedy then pick up Sideways and give it a try.
My favorite most memorable moment The styrofoam cup!
Mostly martha:
This is the story of a beautiful, obcessive gourmet chef who is a master in the kitchen, but struggles with human relationships, whether with a complaining restaurant customer. an exhuberant Italian chef who adores her, or her 8 year old niece. The photography alone is worth seeing this movie, from the food preparation shots to her psychiatrist's minimalist office. The warmth and main interest come from Gedick's performance, which is subtle and beautifully arresting. She is a consummate actress and I wish she would make American films! Obviously difficulties in being a new parent (her niece comes to live with her after Martha's sister dies)and being loved by a passionate but patient man (The Italian chef) arise. But it works out naturally and we see Martha grow from the difficulties and become
an even more beautiful and whole woman!
God of cookery:
It is in cantoneese - with subtitles.... but easy to read
If you're looking for a film which can teach you how to cook delicious Chinese dishes, you may be disappointed after watching "The God of Cookery". On the contrary, if you want to have fun, laughing throughout a film, feeling tounched by the romantic love story and witnessing a change of an arrogant business man to a true chef - check it out
One drawback of this film was the ending, it was really strange and frankly a little weird ( not going to spoil). But anyway, it carries some meaningful messages which can compensate somewhat.
Chocolat:
My first comment is Johnny Depp....
"Chocolat" tells a fable-like story of a young single mother (played by Juliette Binoche) who, with her young daughter, drifts into a small French village in the mid-20th century. She sets up a chocolate shop, but her efforts to bring some fun to the repressed villagers bring her into conflict with the town's tyrannical mayor (well played by Alfred Molina).
"Chocolat" is beautiful to see and hear. The fanciful sets and the playful score by Rachel Portman enhance the fairy tale atmosphere of the story. Although there are some unsatisfying loose threads in the script, the story as a whole is delightful. And while the film's message--about the importance of tolerance--may be a bit obvious, it's still worth thinking about.
Like water for chocolate:
During the early twentieth century in Mexico, just south of the border, a girl catches the eye of boy. A number of years later, the boy, Pedro, now a young man, speaks to the girl, Tita, now a young woman, and declares his heartfelt, passionate love for her. Pedro (Marco Leonardi) wants Tita (Lumi Cavazos) to marry him.
He and his father meet with Tita's mother, Elena (Regina Torne), and ask if she would give her consent to a union between Pedro and Tita, Elena's youngest daughter. Elena forbids such a marriage to take place, as it is an unbroken family tradition that the youngest daughter remain single, so that she may take care of her mother until the mother dies. Such is the destiny of Tita. Elena, instead, cruelly offers to have her oldest daughter, Rosaura (Yareli Arizmendi), marry Pedro.
Surprisingly, Pedro agrees to marry Rosaura, his twisted logic being that this is the only way he can be close to Tita. Thus, begins an untenable situation. Tita, forced by her selfish, harridan of a mother to prepare the wedding feast for Rosaura and Pedro, begins a lifelong sublimation of her passion and emotions with food. Its mystical properties become self evident in the expert hands of Tita, as she becomes a superlative cook. She has the ability to imbue the food that she prepares with the fervor and feelings, both good and bad, that she dare not express. Her love, her pain, her passion is evident in every delightful and delicious dish that she creates, and her feelings manifest themselves in those who ingest her meals.
This is a glorious film about love, filled with mystical, magical, and supernatural portents. Sensual and evocative, it details the road that Tita and Pedro must travel before their journey is complete. Wonderfully acted and beautifully told, theirs is a story that will long linger in the mind of the viewer.
Woman on Top:
This is an enchanting modern fairy-tale love story that is sweet and funny at the same time. My favorite bits in it are that true love can conquer all, even the wrath of a goddess... and the people you love are worth far more than a few moments of being in control. Lots of cooking moments and beautiful sensual food scenes
Whats cooking:
"What's Cooking?" is infused with people who love one another very much, and so even though some tough issues are thrown their way, we know that, because of that love, they will get through life's obstacles ok.
"What's Cooking" centers around four families living on the same block in Los Angeles. They don't know each other, however, and instead, like most modern families, are focused on their own problems and worries. whats cooking makes good use of "the American melting pot" idea, as one family is Italian, one is hispanic, one is black, and one is Asian. One of the most wonderful aspects of the movie is that, even though the people are of different ethnicities, they are portrayed respectfully as human beings. We can relate to each of them. They are different, but the same. Isn't that the underlying truth of us all? People are, indeed, people.
All cenetered around the *turkey day* festivities!
Big Night:
It is impossible to overpraise this film. It depicts two Italian immigrant brothers trying to make a go of a small restaurant in the face of heavy competition from another Italian immigrant, wonderfully played by the great Ian Holm, who runs a larger and far more successful bar. Primo, the older brother, is a master chef who refuses to compromise his principles by appealing to what is popular in order to attract a much larger clientele. Secondo, the younger brother, who has been in America somewhat longer than his brother, is the restaurant's manager and must deal with its day to day operations and, more urgently, with impending foreclosure due to financial difficulties. The problems of art vs. commerce causes major conflicts between the two brothers as they prepare for the "big night" which could make or break their business.
This is a film of great warmth, humor, and heart. We root for the brothers while being aware that they are in the troes of a sinking ship. The apex of the movie is the sumptuous, eye-popping meal that Primo creates for the "big night." After seeing this film you're going to want to jump in your car and head for that tiny Italian restaurant to which you have always wanted to go, but was 100 miles away.
No reservations:
(not anthony bourdain)
This movie, although probably considered silly by many, is at least a movie that you would feel confortable watching around kids. It is both humorous and sad in spots. It is difficult to portray all of the workings of a restaurant, family and love story in 104 minutes, but it did a likeable job. The acting isn't anything earth shattering but it is entertaining and filled with some decent foodie restaurant cooking scenes!
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