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.)
Monday, November 30, 2009
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.
Subscribe to:
Posts (Atom)