I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, January 31, 2012

Chocolate Pastry Cream

Chocolate Pastry Cream
From around my french table.

2 C whole milk
4 lg egg yolks
6 Tb sugar
3 Tb cornstarch, sifted
pinch salt
7 oz bittersweet chocolate, melted
2 1/2 Tb butter, cut into bits at room temperature

Bring milk to a boilin a small suacepan.

In a med, heavy-bottomed saucepan, whisk yolks with sugar, cornstarch, and salt until thick and well belnded.

While continuing to whisk, drizzle in about 1/4C of the hot milk to temper the yolks.  Then, still whisking, add the remainder of the milk in a steady stream.  Put the pan over med heat and bring to a boil while whisking briskly and thoroughly.  Keep at a boil for 1-2 minutes while whisking, then remove the pan from heat.

Whisk in melted chocolate and let stand 5 minutes.  Then whisk in bits of butter, stirring until fully incorporated and custard is smooth and silky.  Scrape cream into a bowl.  Press plastic wrap against surface and refrigerate until chilled.

(You can chill this in about 20 minutes if you put into a larger bowl filled with ice water and stir custard occasionally.)

Bubble Top Brioches

Bubble Top Brioches
From around my french table.

1 recipe Brioche dough
1 lg egg lightly beaten with 1 tsp cold water

Butter a muffin tin.

Divide chilled dough into 12 portions and cut each into 3 pieces.

Roll each piece into a ball.  (Flour the counter and your palms, the dough is sticky.)

Place 3 balls in the muffin cups.  Place wax paper on top and put in a warm place to rise 1 to 2 hours until the almost fill the cups.

Remove paper, brush with egg glaze very gently.  Bake for 20-23 minutes until well risen and deeply golden.

Transfer to cooling rack for 5-10 minutes before lifting them out of the pan to cool further.

Brioche Dough

Brioche Dough
From around my french table.

This requires an overnight rest, so if you need it sooner, make other plans!

1/4 C warm to the touch whole milk
1/4 C warm to the touch water
3 Tb sugar
4 tsp active dry yeast
2 3/4 flour
1 1/2 tsp salt
3 lg eggs, room temp, lightly beaten
12 Tb butter, room temp

Pour milk and water into the bowl of a stand mixer, add pinch of sugar and sprinkle over the yeast.  In antoher bowl mix flour and salt together.

Once yeast has absorbed some liquid, stir with a wooden spoon until mixture is creamy.  Load mixer with a dough hook, add all flour at once, and turn on and off for a few short pulses to dampen flour.  Set mixer to medium-low and mix for a minute or two, scraping sides/bottom as needed until you have a shaggy, farily dry mass.  It will be pretty ugly, but that's ok.

Scrape down bowl, turn on to low, and add beaten eggs one third at a time, beating until incorporated before adding the next third.  Beat in remaining sugar, increase seed to medium, and beat for about 3 minutes until dough starts coming together.

Reduce speed to low and add butter in 2Tb chunks.  (Can squeeze between fingers to soften as dropping in.)  Beat about 30 seconds until almost incorporated before adding the next little piece.  When butter is all in, you'll have a soft, batterish dough.  Increase speed to med-high and beat until dough pulls away from sides and climbs up the hook, about 10 minutes or a bit longer.

Transfer to lightly buttered bowl, cover with plastic, leave at room temp until nearly doubled, an hour or longer.

Deflate by lifting it up around the edges and letting it fall with a slap.  Cover and refrigerate 2 hours, slapping it down every 30 minutes.

Press plastic against surface of dough and leave it to chill overnight.

Creme Fraiche

Creme Fraiche
From around my french table.

This takes 2 days, so if you need it sooner, make other plans!

1 C heavey cream
1 Tb buttermilk or plain yogurt

Put cream and buttermilk in a clean jar with a tight-fitting lid.  Shake vigorously for a minute or so.  Put jar on counter and leave for 12-24 hours or until cream thickens slightly.  (The warmer the room, the quicker the thickening.)

Once thick, transfer to the fridge and let chill for a day before you use it.

(Keeps for about 2 weeks, getting tangier as time goes by.)

Mayonnaise

Mayonnaise
From around my french table.  (But my way!)

1 lg egg yolk, room temperature
2 tsp lemon juice or wine vinegar
1/4 tsp Dijon mustard
salt
1/2 - 1C oil
pepper

Put yolk, lemon juice/vinegar, and mustard in the Vitamix with some salt.  Whirl to blend.  Then drop by drop start adding the first 1/4C of oil.  Once that's been beaten in and the mix is starting to look like mayo you can add the remaining oil in a slow stream, as much as needed to get the consistency you want.

Taste, and adjust with salt/pepper, mustard, etc as needed.

Chocolate Shortbread Dough

Chocolate Shortbread Dough
From around my french table.


1 1/4 C flour
1/4 C unsweetened cocoa powder
1/4 C confectioners' sugar
1/4 tsp salt
9 Tb very cold butter cut into small pieces
1 lg egg yolk


Put flour, sugar, and salt into food processor and pulse a few times to combine.  Scatter pieces of butter over the dry ingredients and pulse until butter is cut in coarsely.  (Some pieces like oatmeal flakes and some like peas are ok.)

Pulse in yolk a little at a time until dough forms clumps/curds.

Turn dough out onto work surface and lightly knead to just incorporate dry ingredients that may have escaped processing.

If you're pressing in the crust, do it now.  If you're going to roll it, , gather it into a ball, flatten it into a disk, wrap it well and chill it for a few hours.  (The dough can be refrigerated for up to 5 days.)

When you're ready to make the tart shell, butter a 9 - 9.5" pan with a removable bottom.

To Press In the Crust - press the dough evenly over the bottom and up the sides of the tart pan.  Work lightly.  Prick crust all over and freeze for at least 30 minutes, preferably longer, before baking.

To Roll Out the Crust - unwrap and roll between sheets of wax paper or plastic wrap.  Roll to 1/4" thick and at least 12" diameter.  If dough is too soft, return to fridge to firm up for 20 minutes or so before putting it into pan.  Prick crust and bake 30 minutes at 375.

To Partially Bake - 25 minutes and cool before filling.

To Fully Bake - 25 minutes, check it, then another 8 or so.  Keep a close eye during the last 8 minutes.

Sweet Tart Dough

Sweet Tart Dough
From around my french table.

1 1/2 C flour
1/2 C confectioners' sugar
1/4 tsp salt
9 Tb very cold butter cut into small pieces
1 lg egg yolk

Put flour, sugar, and salt into food processor and pulse a few times to combine.  Scatter pieces of butter over the dry ingredients and pulse until butter is cut in coarsely.  (Some pieces like oatmeal flakes and some like peas are ok.)

Pulse in yolk a little at a time until dough forms clumps/curds.

Turn dough out onto work surface and lightly knead to just incorporate dry ingredients that may have escaped processing.

If you're pressing in the crust, do it now.  If you're going to roll it, , gather it into a ball, flatten it into a disk, wrap it well and chill it for a few hours.  (The dough can be refrigerated for up to 5 days.)

When you're ready to make the tart shell, butter a 9 - 9.5" pan with a removable bottom.

To Press In the Crust - press the dough evenly over the bottom and up the sides of the tart pan.  Work lightly.  Prick crust all over and freeze for at least 30 minutes, preferably longer, before baking.

To Roll Out the Crust - unwrap and roll between sheets of wax paper or plastic wrap.  Roll to 1/4" thick and at least 12" diameter.  If dough is too soft, return to fridge to firm up for 20 minutes or so before putting it into pan.  Prick crust and bake 30 minutes at 375.

To Partially Bake - 25 minutes and cool before filling.

To Fully Bake - 25 minutes, check it, then another 8 or so.  Keep a close eye during the last 8 minutes.

Double Chocolate and Banana Tart

Double Chocolate and Banana Tart
From around my french table.

For the Caramelized Bananas

1 ripe but firm banana
fresh lemon juice
1 1/2 Tb butter
3 1/2 Tb sugar

For Bittersweet Ganache

1/2 pound bittersweet chocolate, very finely chopped
1 C plus 2 Tb heavy cream
4 Tb butter cut into 4 pieces at room temperature

1 9 - 9 1/2" tart shell made with Chocolate Shortbread Dough fully baked and cooled

For the Banana Topping
1/2 C apricot jam, strained
2-3 ripe but firm bananas
fresh lemon juice

For Caramelized Bananas

Slice into 1/8" thick slices and toss with lemon juice

Large non-stick skillet over high and toss in putter.  Once melted and bubbly, add bananas, turning to coat with butter.  Sprinkle sugar over bananas and cook, turning, until golden and caramel-coated on both sides.

Transfer to parchment lined plate and pat gently to remove excess butter.  Cool to room temperature.

(This can be done a few hours ahead of time and kept at room temperature.)

Ganache

Put chocolate in heatproof bowl.  Bring cream to boil in a small pan, then pour over the chocolate.  Let sit for 30 seconds or so, then stir together with a whisk or spatula, in many small circles in the center, working your way out to larger circles.

Stir gently and once smooth and shiny, stir in butter, piece by piece.

(Can be refrigerated for up to 2 days or frozen for up to 2 months.  Reheat gently in a microwave before proceeding.)

To Make the Topping

Bring apricot jam to boil in a small saucepan.

Peel bananas and cut on the bias into slices that are a scant 1/4".  Toss lightly with just a tiny bit of lemon juice.  Arrange slices in concentric circles over the top of the tart starting at the outer edge and slightly overlapping the sides in a circle.  Brush bananas with a thin coating of hot jam, glazing evenly.  Allow glaze to cool and set.

Top-Secret Chocolate Mousse

Top-Secret Chocolate Mousse
From around my french table.

3 1/2 oz bittersweet chocolate, coarsely chopped
1 lg egg, separated, at room temperature
pinch salt
1 1/2 tsp sugar

whipped cream for serving

Gently melt chocolate in a large bowl.

Load a stand mixer with a whisk attachment and beat egg whites with salt ntil they start for form peaks.  Beating all the while, gradually add sugar.  Continue beating until whites are shiny and hold medium firm peaks.

Spoon about 1/4 of the whites over the melted chocolate and stir with the whisk until almost smooth.  Spoon in the rest and carefully fold them in.  Be thorough without overworking the whites.  A few white streaks trump over mixed mousse.

Spoon into serving bowl or individual bowls and serve no, or cover and keep in fridge until ready for dessert.  Top with whipped cream.


Speculoos

Speculoos
From around my french table.

1 2/3 C flour
1/4 tsp salt
1/4 tsp baking soda
2 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

7 Tb butter
1/2 C sugar
1/2 C packed light brown sugar
1 lg egg, room temperature

Whisk together first group and set aside.

In a stand mixer loaded with a paddle attachment, beat butter until creamy.  Add sugars and beat about 2 minutes.  Beat in egg.

With mixer on lowest speed, add ry ingredients in 3 additions, mixing only until the flour disappears into the soft dough.  Flour at the bottom or dough not being entirely smooth is normal.

Use your hands and knead dough 2 or 3 times to eliminate any dry spots.

Divide dough in half or thirds.  Take each section and make a disk about 1/4" thick between wax paper.  Refrigerate for at least 3 hours.  (Up to 3 days, or frozen for up to 2 months.)

Center a rack in the oven and preheat for 350.  Line a sheet with parchment.  Choose a cookie cutter and cut out as many cookies as possible and place onto lined sheet.  Move scraps to fridge to chill and use.  Bake 8-10 minutes until lightly golden and slightly brown around the edges.  Allow to rest on sheet before transferring to a rack to cool.

Broth-Briased Potatoes

Broth-Briased Potatoes
From around my french table.

1 C chicken broth
1/2 C water
1 Tb evoo
2 garlic cloves, germ removed
1 strip lemon zest
1 bay leaf
2 thyme or rosemary sprigs or 2 fresh sage leaves
salt/pepper
12 fingerling, new, or baby potatoes, scrubbed or peeled and cut in half

Put all ingredients except potatoes in a medium saucepan with a cover, seasoning well with salt/pepper.  Bring to a boil, cover, reduce heat, and simmer for 5 minutes.  Add potatoes, cover, and simmer until they can be pierced easily with a knife, about 15 minutes give or take.

Lift potatoes out with a slotted spoon, put in a warm bowl and cover.  Turn up heat under broth.  Cook it down for a few minutes until it reduces slightly.  Adjust with salt/pepper if needed.  Spoon over potatoes.

Slow-Roasted Tomatoes

Slow-Roasted Tomatoes
From around my french table.

1 pt cherry or grape tomatoes
fine sea salt/pepper
2 tsp evoo
1-2 rosemary or thyme sprigs (optional)
1-2 garlic cloves, smashed but not peeled

Center rack in oven and preheat to 225.  Line a baking sheet with parchment.

Cut tomatoes in half and place cut side up.

Sprinkle with salt/pepper and drizzle with evoo.  You don't need a lot, just enough so tops glisten.

Scatter herbs/garlic over tomatoes.

Roast for 3 hours.  They'll look shriveled and dry but really do still have juice inside.

Use immediately (good with warm salads, chicken, or fish.

If you're not using them now, pack in a jar along with garlic and herbs and cover with evoo.

Garlicky Crumb-Coated Broccoli

Garlicky Crumb-Coated Broccoli
From around my french table.

1 1/2 - 2 pounds broccoli, trimmed and cut into 6 stalks
salt/pepper
4 Tb butter
3 sm garlic cloves, germ removed, finely chopped
1/2 C plain dry bread crumbs
Lemon zest from 1 lemon, coarsely grated
2 Tb minced fresh parsley (or mint)

Steam broccoli until just tender.

Remove and pat dry.  Season with salt/pepper and set aside.

Large skillet (pref. non-stick) over medium-low, add butter.  Once melted, add garlic and cook about 2 minutes.

Add bread crumbs, season with salt/pepper and toss until well blended, moistened with butter, and toasted, about 2 minutes.  Stir in zest and parsley.

Add broccoli and turn to coat with crumbs.  Transfer to platter or serve, spooning over any remaining crumbs.

Monday, January 30, 2012

Mrs Greenspan's Go-To Beef Daube

Mrs Greenspan's Go-To Beef Daube
From around my french table.

4 slices thick-cut bacon, cut crosswise into 1 inch wide pieces
1 3 1/2 pound beef chuck roast, fat and sinews removed, cut into 2-3 inch cubes
2 Tb mild oil
salt/pepper
2 yellow onions or 1 spanish onion, quartered and thinly sliced
6 shallots, thinly sliced
1 garlic head, halved horizontally, only loose papery peel removed
1 1/2 pounds carrots, peeled and halved/quartered lengthwise depending on thickness
1/2 pound parsnips, peeled, halved crosswise and quartered lengthwise
1/4 C Cognac or other brandy
1 750ml bottle fruity red wine (Central Coast Syrah is great.)
1 bouquet garni (2 thyme sprigs, 1 rosemary sprig, leaves from a celery stalk, tied together in a dampened piece of cheesecloth

Center a rack in the oven and preheat to 350.

Dutch oven over med heat and toss in bacon.  Cook until brown and transfer to a bowl.

Dry beef between paper towels.  Add 1 Tb of oil to bacon fat and warm over medium-high.  Brown the beef in batches on all sides.  Don't crowd the pot, you want each piece to have good color.  Transfer meat to the bowl with the bacon and season with salt/pepper.

Drain oil from the pot, but don't remove any stuck bits.  Add remaining Tb of oil and warm again.  Add onions and shallots, salt/pepper, and cook, stirring, until softened, about 8 minutes.  Add garlic, carrots, and parsnips and give a few good turns to cover all with oil.

Pour in brandy and turn up the heat, stirring up whatever is at the bottom of the pot.  Let the brandy boil for a minute, then return the beef and bacon to the pot, pour in wine, and toss in the bouquet garni.  One more good stir.

When the wine comes to a boil cover tightly with foil and the lid.  Slide the daube into the oven and allow to braise undisturbed for 1 hour.

Remove pot from oven, remove lid and foil, and stir everything up once.  Add enough water to cover ingredients if needed (unlikely).  Recover and cook another 1 1/2 hours.  Add another 30 minutes if the meat isn't fork-tender.

Skim off surface fat and serve with sauce spooned over.

Cafe' Salle Pleyel Hamburger

Cafe' Salle Pleyel Hamburger
from Helene Samuel, who describes it this way:

"It has the taste of the forbidden, the illicit, the subversive, even."

Onion Marmalade

1 med red onion, finely chopped
1 C water
1 tsp ground coriander
1 Tb butter
salt/pepper

Burgers

1/3 C oil-packed, sun-dried tomatoes, drained and coarsely chopped
1/4 C drained capers
6 cornichons
1/4 C fresh tarragon leaves
1/2 C fresh parsley leaves
1 1/2 pounds ground beef, sirloin or sirloin and chuck, room temperature
salt/pepper
1 Tb grapeseed or peanut oil

2 oz Parmesan cut into ribbons with a vegetable peeler

To Serve

4 burger buns, toasted
2 dill pickles, cut lengthwise into ribbons
ketchup (very optional)

Marmalade - Stir onion and water in a small sauce pan.  Add remaining ingredients and simmer until soft and jammy, about 20 minutes.  Scrape into a bowl and set aside.  (Can be made ahead up to 2 days and refrigerated.  Warm to room temp before using.)

Burgers - chop tomatoes, capers, cornichons, tarragon, and parsley.  Put beef in a large bowl, pour tomato mixture over it and season with pepper.  Mix everything together and shape into 4 patties, about 3/4 inch thick.

In a cast-iron skillet pour in oil and put over medium heat.  Once really hot, put in the burgers.  (or put them on the grill.)  There isn't a lot of fat in these burgers, so don't cook them past medium.  Transfer to a platter and immediately top with cheese.

Spread bottom of buns with a little marmalade and divide dill pickles between them.  Top with burgers and serve.

Curried Chicken, Peppers, and Peas En Papillote

Curried Chicken, Peppers, and Peas En Papillote
From around my french table.

2 lg skinless, boneless chicken breast halves, room temperature
12 thin slices red onion, halved
1/2 red bell pepper, diced
1 C peas
4 Tb evoo
1 tsp curry powder
salt/pepper

Center an oven rack and preheat to 400.  Cut four 12-inch squares of non-stick foil.  Have a baking sheet ready.

Cut chicken into long strips and then cut strips in half, lengthwise.

Put chicken and other ingredients in a bowl, season with salt/pepper, and stir until curry evenly coats chicken and veggies.

Spoon equal amounts onto the center of each piece of foil.  Fold up edges to seal but leave steaming room.

Place packets on baking sheet and bake for 17-20 minutes until chicken is cooked through.

Serve immediately.

These can be assembled ahead of time and kept in the refrigerator.  Just bake them for a few extra minutes.

M. Jaques' Armagnac Chicken

M. Jaques' Armagnac Chicken
by Jacques Drouot

1 Tb evoo
8 small, thin-skinned potatoes, scrubbed and halved lengthwise
3 med onions, thinly sliced
2 carrots, peeled and thickly sliced
salt/pepper
1 sprig thyme
1 sprig rosemary
1 bay leaf
1 chicken, 3 1/2 pounds or so, room temperature
1/2 C Armagnac, Cognac, or other brandy
1 C water

Center a rack and preheat to 450.  Use either a Dutch oven or a roasting pan tented with foil.

Put dish over med heat and pour in oil.  Toss in veggies and coat in oil, adding salt/pepper.  Stir in herbs and then push everything to the sides to make room for the chicken.

Rub chicken with salt/pepper and put into the pot.  pour Armagnac around it.  Leave the pot on the heat to warm the Armagnac.

Cover the dish tightly and roast for an hour - undisturbed.

Transfer to stove and remove lid or tenting away from you.  (There will be a LOT of steam!)  Transfer chicken to a platter.

Skim off the fat and bay leaf and discard.  Turn heat to medium and gently stir veggies to dislodge any that are stuck.  Add water, stirring to blend with pan juices.  Simmer for about 5 minutes until sauce thickens, then adjust with salt/pepper.

Carve chicken and serve with vegetables and sauce.

Shallot and Mushroom Quiche

Shallot and Mushroom Quiche

1 1/2 Tb butter
2 shallots, finely chopped
salt/pepper
1/2 pound mushrooms sliced
1 Tb ground thyme
1 9-9 1/2" pie crust
3/4 C heavy cream
2 lg eggs
2 scallions, thinly sliced
2 Tb shredded Swiss cheese

Cook shallots in butter with salt/pepper for a few minutes.  Add mushrooms and increase heat to high 5-8 minutes until soft and brown.  Add thyme, then pour off onto a plate to cool a bit.

Preheat oven to 350.

Drain mushrooms and pour into the pie crust.  Beat cream, eggs, salt/pepper just until blended.  Pour over mushrooms and top with scallions and cheese.

Bake until puffed, golden, and set. 30-45 minutes.  Cool to warm before serving.

Bacon and Spinach Quiche

Bacon and Spinach Quiche
This one has been tweaked enough that I'm calling it mine!  ;)

1 9 - 9 1/2" pie crust
10 oz baby spinach
4 strips bacon
1 sm onion, finely chopped
1 lg garlic clove, finely chopped
salt/pepper
2 lg eggs
2/3 C heavy cream
1/4 C Parmesan, grated

Center a rack in the oven and preheat to 400.

Cook spinach just a very few minutes.  Press dry and thinly slice.

Cook bacon, drain, absorb grease, and cut into thin strips.

Put 1 Tb of bacon fat into a skillet over med heat.  Saute onion and garlic, season with salt/pepper and cook until soft, about 5 minutes.  Remove from heat.

Add spinach and bacon and toss to blend with more salt/pepper.  Pour this mixture into the crust, spreading it evenly.

Whisk eggs and cream together and pour into shell.  Sprinkle the top with Parmesan.

Bake 30 - 45 minutes until puffed (all the way to the center) browned, and set.  Cool 5 minutes and serve.

Bacon, Egg, and Asparagus Salad

From around my french table.

Vinaigrette

1/4 tsp dijon mustard
1 Tb sherry vinegar
1 Tb evoo
1 Tb hazelnut or walnut oil
salt/pepper

Salad

4 cold, large eggs
20 asparagus spears, thick, trimmed and peeled
6 strips bacon
3 hands full of mixed salad greens
1/3 C chopped toasted hazelnuts or walnuts
salt/pepper

Vinaigrette - put all ingredients into a small jar and shake well.  Keep in fridge if making ahead of time.

Salad - bring a medium sauce pan of well salted water to a boil.  Lower eggs in one by one.  Allow to boil for 6 minutes and then remove eggs to cold water.  Leave in a cold water bath until you're ready for them.

Bring a large skillet of salted water to boil.  Cook asparagus in it for 4 minutes until cooked but not mushy.  Transfer to a paper towel lined plate and pat to dry.  Pour out cooking liquid.

Cook bacon.  (I'm deviating from the original here - I cook my bacon in the oven.)

Put 2Tb of bacon fat in the skillet and warm on medium or so.

Peel eggs, very carefully!

Toss greens with about 3/4 of the vinaigrette and plate up.  Toss asparagus with remaining vinaigrette and lay over the greens.

When the bacon fat is warm, slip the eggs in and roll them around for a few to coat them with fat, heat them, and color them a bit.

Lift eggs out and place on top of asparagus.  Scatter bacon and toasted nuts over the salad and serve immediately.

Quick Chicken Chili

Quick Chicken Chili
(Thanks Mom!)

2Tb evoo
1 lg onion, medium dice

2 Tb ground cumin
2 tsp dried oregano
3 med cloves garlic, minced

1 3.5-4 pound store -bought rotisserie chicken, meat removed and chopped*
1 4oz can diced mild green chilies

1 quart chicken broth*

2 15oz cans white beans, rinsed and drained

1 C hominy

sour cream
cilantro, shopped fine


Heat oil over med-high heat in a soup pot or Dutch oven.  Add onions and stir/cook until tender, 4-5 minutes.

Add cumin, oregano, garlic and cook another minute.

Stir in chicken, chilies, broth and 1 can of beans.  Bring to a simmer.  Reduce to low and simmer, partially covered and stirring occasionally, about 20 minutes.

Meanwhile, puree remaining beans.  Stir into chicken mixture along with hominy.  Simmer another 5 minutes and serve dolloped with sour cream and sprinkled with cilantro.

* If you have whole chickens, chop an onion and a lemon (peel and all) and toss them into the cavity, drizzle with evoo, sprinkle with salt/pepper, and paprika.  Oven at 375 until cooked.

Shred the meat, set it aside.  Put the carcass in your soup pot.  Prep your onion, garlic, and cilantro for the dish, and put the peels and cilantro stems in with it.  Cover with water and simmer for a few hours.  There's the broth you need plus some left for another batch.

Saturday, January 28, 2012

Garbure from the Supermarket

Garbure from the Supermarket (for the most part)
From Dorie Greenspan's my french table.

1 C dried navy or cannellini beans
2-3 pounds pork shoulder
1 Tb veg oil or bacon fat

1 lg Spanish onion, cut into 8-10 wedges
2 leeks, white and light green parts, split, washed, and cut into 1" long pieces
2 shallots, thinly sliced
2 garlic cloves, split, germ removed, crushed

10 C chicken or vegetable broth
2 lg carrots, peeled, sliced lengthwise, cut into 1" long pieces
2 celery stalks, cut into 1" long pieces
2 med potatoes (Yukon golds are good) peeled and cubed
1 sm green cabbage, cored and shredded


salt/pepper
red pepper flakes

1 garlic sausage, cut into 1/2" slices (optional)

Sort and rinse beans, put in a Dutch oven or soup pot.  Cover with several inches of cold water, boil for one minute, then cover and set aside for 1 hour at room temperature.

Drain and rinse out pot.  Set pot over med-high head and brown the port shoulder on all sides.  Add veg oil if needed to help meat brown.  Once done, transfer to a plate, leaving the fat in the pot.

Reduce heat to med and toss in onion, leeks, shallots, and garlic.  Stir until coated with oil, then turn heat to low, cover and cook until veggies are soft and translucent, but not colored, about 10 minutes.  Stir frequently.

Pour broth into the pot, add carrots, celery, potatoes, cabbage, beans, pork shoulder.  Bring to boil, reduce heat, simmer gently, partially covered for 1 hour, stirring occasionally.

Season and cook for another hour or so.  Keep ingredients covered with liquid at all times.

Add sausage if using it, cook another hour.

Remove pork shoulder and shred meat.

Return to pot, heat through if needed, serve.

Paris Mushroom Soup

Paris Mushroom Soup
From Dorie Greenspan's my french table.

2 Tb butter
1 1/2 lg onions, coarsely chopped
3 lg garlic cloves, germ removed and coarsely chopped
salt/pepper
1 1/2 pounds white mushrooms, cleaned, trimmed, sliced
1/3 C dry white wine
2 parsley sprigs
1 rosemary sprig
6 C chicken broth

Melt 1 Tb butter in large Dutch oven or soup pot over low heat.  Toss in onions and garlic, season with salt/pepper, and cook, stirring often for about 5 minutes until soft.

Add mushrooms and remaining butter, raise heat to medium, and cook/stir for 3 minutes or so until mushrooms release heir liquid.  Increase heat to high and cook until almost all liquid evaporates.

Pour in wine and let it boil until it, too, almost evaporates.

Toss herbs into pot, add broth, and bring to boil.  Lower heat, cover almost completely, and cook at gentle simmer for 20 minutes.  Remove rosemary sprig.

Puree soup until very smooth, adjust seasonings, and serve.

Leek and Potato Soup

Leek and Potato Soup
From Dorie Greenspan's my french table.

2 Tb butter
1 lg onion (preferably Spanish)
2 garlic cloves, germ removed and thinly sliced

3 leeks, white and light green parts only, split lengthwise and thinly sliced
1 lg Idaho potato, peeled and cubed
6 thyme sprigs
2 fresh sage leaves
4 C chicken broth
3 C whole milk

Optional toppings:
fresh parsley, sage, tarragon, chives, Parmesan, croutons, truffle oil

Melt butter in Dutch over or soup pot over low heat.  Add onion and garlic, stir until coated w/butter then season with salt and pepper.  Cover and cook about 10 minutes until onions are soft.

Add remaining ingredients, increase heat, and bring to boil.  Then drop heat to low, mostly cover pot, and simmer gently for 30-40 minutes.  Taste and season.

Serve as is, mash, or puree as desired.

Cheese-Topped Onion Soup

Cheese-Topped Onion Soup
From Dorie Greenspan's my french table.


2 Tb evoo
1 Tb butter
4-5 lg Spanish onions, thinly sliced
3 garlic cloves (germ removed)

1 Tb flour
1 C dry white wine
8 C chicken broth
fresh ground pepper

6 slices country bread
2 Tb Cognac or other brandy
1 1/2 C coarsely grated Gruyere

Put evoo and butter in large Dutch over or pot over low heat.  Once melted, add onions and garlic, season with salt.

Reduce heat to lowest setting and cook onions, stirring frequently until deep caramel color.  Patience, patience, patience, this can take an hour or more.  Don't increase heat to do this, just be patient.

Sprinkle flour over onions and stir for a minute.  Pour in 1/3C wine and stir to pick up any bits sticking to the pot.  Let the wine cook away, about a minute or two.

Pour in broth and remiaing wine, season with salt, and bring to a boil.

Reduce heat so liquid just simmers, partially cover the pot, and cook for 30 minutes.

Preheat broiler.  Line baking sheet with foil or parchment and have six, deep, oven-proof bowls ready.

Cut slices of bread to fit the bowls then toast on both sides.

Put bowls on baking sheet.  Pour 1tsp Cognac into each bowl, ladle in soup, top with a slice of bread, and cover bread with cheese.  Broil just until cheese is melted and bubbling.  Serve immediately.

Dieter's (Not) Tartine

Dieter's Tartine (Not)
From Dorie Greenspan's my french table.  (Except I'm not doing the fat free stuff!)

1 lg slice country bread, about 1/3" thick
1/2 C cottage cheese thinned with sour cream (about 6Tb cottage cheese to 2Tb sour cream)
1/3 seedless cucumber peeled and diced
1 small tomato, peeled, seeded and diced
chopped fresh chives
herbes de provence (optional)

Grill or toast bread.  Spread with cheese, top with veggies.  Sprinkle with salt/pepper and the chives/herbes de provence.

Savory Cheese and Chive Bread

Savory Cheese and Chive Bread
From my french table by Dorie Greenspan

1 3/4 flour
1 Tb baking powder
1/2 - 1 tsp salt
1/4 tsp white pepper (even a pinch of cayenne)

3 lg eggs, room temperature
1/3 C whole milk, room temperature
1/3 C evoo

1 C (generous) coarsely grated gruyere, comte, emmenthal, or cheddar cheese (about 4oz)
2oz gruyere, comte, emmenthal, or cheddar cheese cut into very small cubes (1/2 - 1/3C)
1/2 C minced fresh chives (or thinly sliced scallions)
1/3 C toasted walnuts, chopped

Center the rack in the over and preheat to 350.  Butter an 8x4 1/2x2 3/4 loaf pan (pyrex is perfect).

Whisk flour, powder, salt, and pepper together.

Put eggs in medium bowl and whisk for about a minute until they're foamy and blended.  Whisk in milk and olive oil.

Pour wet ingredients over dry and mix gently until dough comes together.  No over-stirring!  Stir in remaining ingredients.

Bake for 35-45 min until bread is golden.  Cool about 3 minutes and remove from pan.

Goat Cheese Mini Puffs

Goat Cheese Mini Puffs
From Dorie Greenspan's, my french table

OK, This isn't her exact recipe.  I've changed this a little to save some typing, frankly!

Make the Gougeres minus the cheese.

Then, mix the following:

6oz herbed fresh goat cheese at room temperature
6oz cream cheese at room temperature
6 Tb heavy cream
salt/pepper

Load a pastry bag and fill the puffs.
Serve warm, room temperature, or slightly chilled.

Gougeres

Gougeres
From 'around my french table' by Dorie Greenspan

1/2 C whole milk
1/2 C water
8 Tb unsalted butter cut into 4 pieces
1/2 tsp salt

1 C flour

5 lg eggs, room temperature
1 1/2 C coarsely grated cheese (gruyere or cheddar, about 6oz)

Position oven racks to divide oven into thirds.  Preheat to 425.  Line two baking sheets with mats or parchment.

Bring milk, water, butter, and salt to a rapid boil in a med-sized, heavy-bottomed saucepan over high heat.

Add flour all at once.  Lower heat to med-low and start stirring with gusto using a wooden spoon or heavy whisk.  The dough will come together and a light coating will form on the bottom of the pan.  Keep stirring to dry the dough.

Drop dough into a Kitchen Aide bowl loaded with a paddle.  Let it sit for a minute, then turn the mixer on and add eggs one at a time and mix, mix, mix, until dough is thick and shiny.  Incorporate each egg fully before adding the next.

Add in cheese.

Spoon immediately using about 1Tb dropped onto the baking sheets, leaving about 2" of space in between.

Put sheets in the oven and drop temperature to 375.  Bake for 12 minutes, rotate pans, and bake for another 12 minutes.

Serve warm or cooled, preferably with Kir.  ;)

OH!  You can shape the dough, freeze the mounds, and then pack in plastic bags.  No defrosting when it's time to make them, just give them another minute or two in the oven.

Thursday, January 26, 2012

Q's Tortillas

Q's Tortillas . . . oh my!

3 C flour
2 tsp baking powder
1 1/2 tsp salt

3/4 C home rendered lard
3/4 C hot water

Load a Kitchen Aide loaded with a dough hook.  Pour in first three ingredients and mix just to sift a little bit.  Drop in the lard and get it mixing on setting 3 or 4.  Scrape the sides down frequently.  Drizzle in the water a little at a time, continuing to scrape the sides.

Once the ingredients are fully incorporated, cover the bowl with a towel and let rest for an hour.

Divide dough in 12 pieces and roll into balls.

Line the tortilla press with wax paper, press out the balls and cook in a cast iron skillet until brown on each side.

Slather with a little butter and enter heaven on earth.

You're welcome!  ;)