Servings: 8
serve the custards with whipped cream and a little chocolate sauce.
1 1/4 cups plus 2 teaspoons sugar, divided, plus extra for topping the custards
1 teaspoon corn syrup
1 1/2 cups half-and-half
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
6 egg yolks
1 generous teaspoon salt
1. Heat the oven to 325 degrees. Bring a medium pot of water to a boil.
2. In a medium heavy-bottom pan, combine 1 cup plus 2 tablespoons sugar and the corn syrup with just enough water to give the sugar a "wet sand" consistency. Place the pan over medium heat and cook, stirring occasionally, until the sugar comes to a boil (reduce the heat as needed so the sugar does not boil over). Continue to cook until the sugar caramelizes, turning a "reddish amber" color.
3. While the sugar is caramelizing, in a small, heavy-bottom pot, combine the half-and-half, cream and vanilla and heat over medium heat, bringing to a bare simmer. Reduce the heat to low to keep the cream warm as the sugar cooks.
4. As soon as the sugar caramelizes, remove from heat and gently pour into the cream mixture (be very careful, as the sugar will steam), stirring to combine. Remove the combined caramel and cream from heat and pour the mixture into a medium bowl set over a bowl of ice water (an ice bath), stirring until it comes to room temperature. Remove from the ice bath and set aside.
5. In a separate medium bowl, whisk together the egg yolks with the remaining 2 tablespoons and 2 teaspoons sugar and the salt. Whisk the yolks into the cream mixture, then strain the entire mixture through a fine mesh sieve to remove any lumps.
6. Divide the mixture between 8 (6-ounce) ramekins, leaving half-inch space at the top. Place the ramekins in a baking dish, and slide the baking dish onto the center rack of the oven. Add enough boiling water to the baking dish to come halfway up the ramekins.
7. Loosely cover the baking dish with foil and bake 20 minutes. Check the custard by gently shaking the dish; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 5 minutes until the custards are set, up to 30 to 40 minutes total.
8. When the custards are set, gently remove the baking dish from the oven, uncover the custards, and cool them (still in the baking dish) to room temperature. Remove the cooled custards from the baking dish and refrigerate until well-chilled, at least 2 hours.
9. Before serving, remove the chilled custards and sprinkle a scant teaspoon sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top.
10. Place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes. Alternatively, use a small torch to caramelize the tops of each of the custards.
11. Cool the custards for 5 minutes before serving.
Saturday, March 20, 2010
make your own yogurt cheese
You can find yogurt cheese in every country that has a history of yogurt making. In addition to being thicker and richer when eaten straight, it makes superior spreads and dips.
It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.
Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.
To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.
It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.
Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.
To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.
slow cooker Tortilla pie
Tortilla pie
Make a quick seasoned beef mixture and spread it between tortilla layers it in the slow cooker with refried black beans and green chiles. Mmmmmm.
Makes 6 to 8 servings
2 tablespoons extra virgin olive oil
2 1/2 pounds extra lean (97/3) ground beef
2 cups chopped onions
1 tablespoon cumin powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 tablespoons minced garlic
2 (16-ounce) cans refried black beans
2 (4-ounce) can diced green chiles
10 ounces enchilada sauce, divided
16 (6-inch) corn tortillas
For garnish: Sour cream, chopped cilantro, chopped green onion tops
Combine the beef, onions, chili powder, cayenne, salt and garlic in a large bowl and mix well. Heat olive oil in a large skillet over medium-high heat and cook the beef mixture until dry, about 20 minutes. Add the beans, chiles and 1 cup of the enchilada sauce. Mix well. Continue cooking over medium-high heat for another 5 minutes.
Layer the bottom of the slow cooker with three tortillas. Spread 2 cups of the beef mixture over the tortillas. Continue layering until ending with three tortillas on top. Drizzle 2 ounces of enchilada sauce over the top. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Serve warm with garnishes.
Make a quick seasoned beef mixture and spread it between tortilla layers it in the slow cooker with refried black beans and green chiles. Mmmmmm.
Makes 6 to 8 servings
2 tablespoons extra virgin olive oil
2 1/2 pounds extra lean (97/3) ground beef
2 cups chopped onions
1 tablespoon cumin powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 tablespoons minced garlic
2 (16-ounce) cans refried black beans
2 (4-ounce) can diced green chiles
10 ounces enchilada sauce, divided
16 (6-inch) corn tortillas
For garnish: Sour cream, chopped cilantro, chopped green onion tops
Combine the beef, onions, chili powder, cayenne, salt and garlic in a large bowl and mix well. Heat olive oil in a large skillet over medium-high heat and cook the beef mixture until dry, about 20 minutes. Add the beans, chiles and 1 cup of the enchilada sauce. Mix well. Continue cooking over medium-high heat for another 5 minutes.
Layer the bottom of the slow cooker with three tortillas. Spread 2 cups of the beef mixture over the tortillas. Continue layering until ending with three tortillas on top. Drizzle 2 ounces of enchilada sauce over the top. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Serve warm with garnishes.
Cheese-Stuffed Chicken Breasts
I find this chicken dish to be especially yummy and often have served it for small dinner parties.
Cheese-Stuffed Chicken Breasts
Makes 4 servings
4 whole skinless boneless chicken breasts, halved (about 3 pounds)
Salt, freshly ground black pepper and cayenne
1 1/4 cups ricotta cheese (about 10 ounces)
1 egg yolk
1 teaspoon minced garlic
2 tablespoons snipped chives or chopped green onions (green part only)
1 cup fresh mozzarella cheese, cut into 1/4-inch cubes (about 6 ounces)
3 tablespoons butter, melted, plus 2 tablespoons
4 tablespoons dry white wine
3 tablespoons olive oil
1/2 pound fresh shiitake mushrooms, trimmed, wiped clean and sliced
2 medium ripe tomatoes, peeled, seeded, diced
2 tablespoons chopped shallots
1 1/4 cups chicken broth
1/2 cup heavy cream
1 teaspoon fresh lemon juice
Place each breast half on a work surface between sheets of plastic wrap and flatten them out slightly with a rolling pin. Season with salt, black pepper and cayenne.
In a mixing bowl, combine the ricotta, egg yolk, garlic and chives. Fold in the mozzarella, and season with salt and black pepper. Spoon equal amounts of the mixture into the center of each breast and then form into a compact, rounded fist shape, pressing to seal in the stuffing. Arrange close together in a shallow baking pan.
Preheat the oven to 350 degrees. Add 2 tablespoons of the wine to the 3 tablespoons melted butter and spoon over the chicken. Bake, basting with the pan juices every 5 minutes, for 25 to 30 minutes. Carefully transfer the chicken to a heated platter and keep warm.
While the chicken is baking, make the sauce. In a large skillet, heat the remaining 2 tablespoons butter and 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, tossing gently, for 2 minutes.
Transfer the mushrooms to a warm platter, and add the remaining tablespoon of olive oil to the same skillet. Add the tomatoes, shallots and the remaining 2 tablespoons wine, and cook, stirring, for 2 minutes. Add the chicken broth and cook until the sauce thickens a bit, 3 to 4 minutes.
Season with salt, black pepper and cayenne. Add the mushrooms, cream and lemon juice. Stir to mix, and cook just until warmed through.
To serve, spoon the sauce over the chicken.
Cheese-Stuffed Chicken Breasts
Makes 4 servings
4 whole skinless boneless chicken breasts, halved (about 3 pounds)
Salt, freshly ground black pepper and cayenne
1 1/4 cups ricotta cheese (about 10 ounces)
1 egg yolk
1 teaspoon minced garlic
2 tablespoons snipped chives or chopped green onions (green part only)
1 cup fresh mozzarella cheese, cut into 1/4-inch cubes (about 6 ounces)
3 tablespoons butter, melted, plus 2 tablespoons
4 tablespoons dry white wine
3 tablespoons olive oil
1/2 pound fresh shiitake mushrooms, trimmed, wiped clean and sliced
2 medium ripe tomatoes, peeled, seeded, diced
2 tablespoons chopped shallots
1 1/4 cups chicken broth
1/2 cup heavy cream
1 teaspoon fresh lemon juice
Place each breast half on a work surface between sheets of plastic wrap and flatten them out slightly with a rolling pin. Season with salt, black pepper and cayenne.
In a mixing bowl, combine the ricotta, egg yolk, garlic and chives. Fold in the mozzarella, and season with salt and black pepper. Spoon equal amounts of the mixture into the center of each breast and then form into a compact, rounded fist shape, pressing to seal in the stuffing. Arrange close together in a shallow baking pan.
Preheat the oven to 350 degrees. Add 2 tablespoons of the wine to the 3 tablespoons melted butter and spoon over the chicken. Bake, basting with the pan juices every 5 minutes, for 25 to 30 minutes. Carefully transfer the chicken to a heated platter and keep warm.
While the chicken is baking, make the sauce. In a large skillet, heat the remaining 2 tablespoons butter and 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, tossing gently, for 2 minutes.
Transfer the mushrooms to a warm platter, and add the remaining tablespoon of olive oil to the same skillet. Add the tomatoes, shallots and the remaining 2 tablespoons wine, and cook, stirring, for 2 minutes. Add the chicken broth and cook until the sauce thickens a bit, 3 to 4 minutes.
Season with salt, black pepper and cayenne. Add the mushrooms, cream and lemon juice. Stir to mix, and cook just until warmed through.
To serve, spoon the sauce over the chicken.
Baked Bucatini With Garlic Cheese
Baked Bucatini With Garlic Cheese
Makes 4 servings
2 tablespoons olive oil
1 teaspoon minced garlic
2/3 cup herb and garlic-flavored Boursin
1/2 cup ricotta cheese
2/3 cup crème fraiche
1/3 cup half-and-half
Salt and freshly ground black pepper
1 pound bucatini
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Heat 1 tablespoon of the olive oil in a pan. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the Boursin, ricotta, crème fraiche and the cream. Cook, stirring, for 1 minute. Season with salt and pepper.
Cook the bucatini in boiling, salted water until al dente. Drain and refresh with cool water. Drain again. Stir in the remaining tablespoon of olive oil. Transfer the pasta to a baking dish, and pour the cheese sauce over it. Sprinkle with the Parmesan cheese, and bake until bubbly and hot, 10 to 12 minutes.
Makes 4 servings
2 tablespoons olive oil
1 teaspoon minced garlic
2/3 cup herb and garlic-flavored Boursin
1/2 cup ricotta cheese
2/3 cup crème fraiche
1/3 cup half-and-half
Salt and freshly ground black pepper
1 pound bucatini
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Heat 1 tablespoon of the olive oil in a pan. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the Boursin, ricotta, crème fraiche and the cream. Cook, stirring, for 1 minute. Season with salt and pepper.
Cook the bucatini in boiling, salted water until al dente. Drain and refresh with cool water. Drain again. Stir in the remaining tablespoon of olive oil. Transfer the pasta to a baking dish, and pour the cheese sauce over it. Sprinkle with the Parmesan cheese, and bake until bubbly and hot, 10 to 12 minutes.
grilled chicken
Grilled Chicken Recipe
INGREDIENTS
Brine:
8 cups water
1/4 cup salt
1 tablespoon Accent Flavor Enhancer
1 small chicken, cut up into 8 pieces
Liquid Coating:
1/4 cup vegetable oil
1/4 teaspoon liquid smoke
1/4 teaspoon soy sauce
Dry Rub Seasoning Mix:
2 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon chicken soup base
1/4 teaspoon beef soup base
1/4 teaspoon dried marjoram
1/4 teaspoon pepper, coarsely ground
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
Pinch dried oregano
Pinch garlic powder
DIRECTIONS
1. Do ahead: Make the brine by combining all the brine ingredients
in a pot large enough to hold all the chicken pieces and the water.
Dissolve the salt and Accent in the water, then add the chicken
pieces, making sure they are covered. Refrigerate the pot for at
least 2 hours.
2. Do ahead: Combine all the dry rub ingredients and store in a
covered container until ready to use.
3. Do ahead: Combine all the ingredients for the liquid coating and
set aside.
4. Preheat the oven to 350*F.
5. Remove the chicken from the brine and pat dry - discard the brine.
Brush the liquid coating over both sides of each piece of chicken
and then sprinkle generously with the dry rub.
6. Heat a grill or grill pan, one with raised ridges, and cook each
chicken piece by laying it on the grill or pan just long enough to
make the distinctive grill marks. Transfer the chicken to a baking
sheet and bake in the oven until it is golden brown and cooked
through, at least 20 minutes on each side. The brining will ensure
that the chicken is moist and tender.
INGREDIENTS
Brine:
8 cups water
1/4 cup salt
1 tablespoon Accent Flavor Enhancer
1 small chicken, cut up into 8 pieces
Liquid Coating:
1/4 cup vegetable oil
1/4 teaspoon liquid smoke
1/4 teaspoon soy sauce
Dry Rub Seasoning Mix:
2 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon chicken soup base
1/4 teaspoon beef soup base
1/4 teaspoon dried marjoram
1/4 teaspoon pepper, coarsely ground
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
Pinch dried oregano
Pinch garlic powder
DIRECTIONS
1. Do ahead: Make the brine by combining all the brine ingredients
in a pot large enough to hold all the chicken pieces and the water.
Dissolve the salt and Accent in the water, then add the chicken
pieces, making sure they are covered. Refrigerate the pot for at
least 2 hours.
2. Do ahead: Combine all the dry rub ingredients and store in a
covered container until ready to use.
3. Do ahead: Combine all the ingredients for the liquid coating and
set aside.
4. Preheat the oven to 350*F.
5. Remove the chicken from the brine and pat dry - discard the brine.
Brush the liquid coating over both sides of each piece of chicken
and then sprinkle generously with the dry rub.
6. Heat a grill or grill pan, one with raised ridges, and cook each
chicken piece by laying it on the grill or pan just long enough to
make the distinctive grill marks. Transfer the chicken to a baking
sheet and bake in the oven until it is golden brown and cooked
through, at least 20 minutes on each side. The brining will ensure
that the chicken is moist and tender.
Grub Rub
Definition: A Rub is a spice and/or herb mixture that is added to foods before cooking. Rubs can be completely dry or incorporate some liquids in which case it is called a wet rub or past. Rubs are most often used in barbecue and grilling because of their ability to stick to meats when grilled or smoked. Generally rubs start with paprika and/or chili powder to add color and mild flavor.
Also Known As: Dry Rub, Wet Rub, Spice Rub, Paste (when wet), Seasoning, Seasoning Rub, Dry marinade
So, this is my basic dry rub recipe. I like using mixture of spices, I think it works great on beef, pork or chicken. There is a lot of experimenting you can do with the spice blend.
The spices are used in a certain proportion- the rule of thumb is 1/3 salt, 1/3 sugar and 1/3 spice if you are doing a basic barbecue dry rub.
I like brown sugar and Lowerys for the salt and sugar part..... a good sea or kosher salt works well too.
for the spice mix I like chili powder, granulated garlic, onion powder, black pepper ( coarse cracked) paprika, and maybe a little cumin if im doing something southwestern - outherwise i leave it out.
Give it a try - expirement!
Also Known As: Dry Rub, Wet Rub, Spice Rub, Paste (when wet), Seasoning, Seasoning Rub, Dry marinade
So, this is my basic dry rub recipe. I like using mixture of spices, I think it works great on beef, pork or chicken. There is a lot of experimenting you can do with the spice blend.
The spices are used in a certain proportion- the rule of thumb is 1/3 salt, 1/3 sugar and 1/3 spice if you are doing a basic barbecue dry rub.
I like brown sugar and Lowerys for the salt and sugar part..... a good sea or kosher salt works well too.
for the spice mix I like chili powder, granulated garlic, onion powder, black pepper ( coarse cracked) paprika, and maybe a little cumin if im doing something southwestern - outherwise i leave it out.
Give it a try - expirement!
Grub Rub
I like to make grub rub for when I BBQ! but its also good for baked chicken - or to sprinkle on fish..... endless potential!
Irish Car Bomb Cupcakes
Irish Car Bomb Cupcakes
For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes. [I used a star tip and made little "poofs" everywhere and sprinkled it with various colors of sanding sugar to keep it looking festive for New Years. I bet shaved dark and white chocolates would look gorgeous as well.]
Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)
For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes. [I used a star tip and made little "poofs" everywhere and sprinkled it with various colors of sanding sugar to keep it looking festive for New Years. I bet shaved dark and white chocolates would look gorgeous as well.]
Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)
Tuesday, March 9, 2010
cajun pasta
Cajun Sauce
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 1/2 cups whipping cream
1 cup low-salt chicken broth
4 tablespoons julienned basil
1 cup grated Parmesan cheese
1 cup sliced mushrooms
Salt and pepper
Pasta
1 package bow-tie pasta, cooked according to package directions
Shaved Parmesan cheese, for serving
Chicken
3/4 cup bread crumbs
2 tablespoons flour
1/4 cup grated Parmesan cheese
1 cup milk
4 tablespoons vegetable or olive oil
6 boneless, skinless chicken breasts, pounded 1/4 inch thick
1. Do ahead: Make the Cajun sauce by sautéing the yellow and red peppers, onion, garlic, and pepper flakes in the butter. Add the cream and chicken broth. Bring to a quick boil then lower the heat and simmer until reduced by one cup. Add the basil, Parmesan cheese, and mushrooms, then season with salt and pepper. Simmer a few minutes more, until all ingredients are combined. Set aside or refrigerate in a covered container and gently reheat the sauce when ready to use.
2. To make the chicken breasts, combine the bread crumbs, flour, and Parmesan cheese in a shallow bowl. Put the milk in a separate bowl. Heat the oil in a large skillet. Dip each breast in the bread crumb mixture, then in the milk, and one more time in the crumbs, pressing gently to make sure the crumbs stick. Sauté until golden brown on both sides and cooked through. Keep each breast warm until all are done.
3. To serve, toss the cooked pasta with the Cajun sauce, ladle into individual bowls, and top with a chicken breast. Garnish with a little more Parmesan cheese on top.
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 1/2 cups whipping cream
1 cup low-salt chicken broth
4 tablespoons julienned basil
1 cup grated Parmesan cheese
1 cup sliced mushrooms
Salt and pepper
Pasta
1 package bow-tie pasta, cooked according to package directions
Shaved Parmesan cheese, for serving
Chicken
3/4 cup bread crumbs
2 tablespoons flour
1/4 cup grated Parmesan cheese
1 cup milk
4 tablespoons vegetable or olive oil
6 boneless, skinless chicken breasts, pounded 1/4 inch thick
1. Do ahead: Make the Cajun sauce by sautéing the yellow and red peppers, onion, garlic, and pepper flakes in the butter. Add the cream and chicken broth. Bring to a quick boil then lower the heat and simmer until reduced by one cup. Add the basil, Parmesan cheese, and mushrooms, then season with salt and pepper. Simmer a few minutes more, until all ingredients are combined. Set aside or refrigerate in a covered container and gently reheat the sauce when ready to use.
2. To make the chicken breasts, combine the bread crumbs, flour, and Parmesan cheese in a shallow bowl. Put the milk in a separate bowl. Heat the oil in a large skillet. Dip each breast in the bread crumb mixture, then in the milk, and one more time in the crumbs, pressing gently to make sure the crumbs stick. Sauté until golden brown on both sides and cooked through. Keep each breast warm until all are done.
3. To serve, toss the cooked pasta with the Cajun sauce, ladle into individual bowls, and top with a chicken breast. Garnish with a little more Parmesan cheese on top.
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