Cook From The Hip

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Lamb Chops and Pesto Orecchiette

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 03:55:00 +0000

My friend Joe at work is always raving about the orecchiette at Lupa. I decided that I was craving it too and decided to serve it with the delicious lamb chops I got on sale at Fresh Direct.

Lamb chops:
2 lbs 1 ½-inch thick lamb loin chops
salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1 tablespoon olive oil
1/2 cup white wine

Preheat an over to 325 degrees. Heat a skillet with a metal handle on medium high heat and add the olive oil. Season the lamb chops with the salt and pepper, garlic powder and thyme. Brown the lamb chops on one side, flip them over, insert a thermometer into one of the chops and place the pan in the oven until the meat is medium rare. Remove the lamb chops from the pan and set aside to rest. Place the pan back on the heat, add the white wine and deglaze the pan until the white is reduced by half.

Pesto Orecchiette:
1 large bunch of basil leaves
1 teaspoon garlic powder
1/4 cup parmesan cheese
3 tablespoons toasted pine nuts
salt and pepper
olive oil
1 lb box of orecchiette

Place the basil leaves, garlic powder, cheese, and pine nuts in a blender. Turn the blender on and stream in olive oil until it all forms a paste but is not too liquidly from too much oil. Taste it and add salt and pepper if needed.

Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions. Once cooked, drain the excess water and toss in the pesto sauce.

Caramel Chocolate Shortbread

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 03:39:00 +0000

I’m pretty much obsessed with caramel. I wanted to create a new way to eat it. When I made this I over cooked the caramel and it turned out to be super thick. If this happens to you, add some more cream to the mixture before it is cooled to keep it from becoming a tooth breaking toffee.

Shortbread:
1 stick butter, room temperature
1 cup flour
1/3 cup sugar
¼ teaspoon salt

Preheat the oven to 350 degrees. In a large bowl, using a fork, mix all ingredients until the butter is fully incorporated. Press into the bottom of a 8-inch square pan. Bake in the oven for 20 minutes until it turns light golden brown. Cool on a wire rack.

Caramel:
1 cup sugar
1 cup cream
½ teaspoon salt

Heat the sugar, in a heavy bottom saucepan on medium heat. As the sugar starts to liquefy, swirl the pan to mix in the un-melted sugar. Once the sugar is a golden brown, add the cream. The mixture may boil and pop so be careful. Add the salt and stir with a wooden spoon until the caramel gets a tad bit thicker. Pour caramel over the shortbread and cool.

Chocolate:
½ lb dark chocolate

Chop the chocolate into small pieces and put into a metal bowl. Heat a saucepan filled half way with water on medium heat. Place the metal bowl over the pan and mix the chocolate with a rubber spatula until it is just melted. Pour over the cooled caramel layer and refrigerate the cookies until they are cooled. Cut into squares and serve.

Raspberry Mousse Chocolate Cake

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 03:14:00 +0000

In preparation for my move, I need to eat everything out of my freezer. I always keep an emergency bag of frozen raspberries as they can be turned into an amazing fast dessert. They made a great filling for a rich chocolate cake. I brought this to work and make everyone’s day.

Chocolate Cake:
3/8 cup cocoa
21cups flour
3/4 teaspoons baking powder
3/8 teaspoon baking soda
3/8teaspoon salt
1 cups sugar
1/4 cup butter flavored shortening
1 extra large egg
1/2 cup milk
1/2 tablespoon vanilla extract

Grease 4 4-inch spring form pans. Preheat the oven to 350 degrees.

In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, egg, milk and vanilla and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy.

Pour the batter into the cake pans and bake for at least 30 minutes, until a toothpick inserted comes out clean.

Cool the cake in the pan for 5 minutes then turn out onto a wire rack and cool completely. Cut the cooled cake into two rounds.

Raspberry Mousse Filling:
10 oz bag frozen raspberries
1 cup sugar
1 envelope unflavored gelatin
1 ½ cup heavy cream

Heat the raspberries and sugar in a small saucepan. Stir until all of the raspberries break down and are heated through. Run the raspberries through a strainer and into a new saucepan. Add the gelatin to the raspberries and heat until the gelatin is dissolved. Remove from the heat and set aside.

In the bowl of an electric stand mixer, whip the heavy cream until it form soft peaks. Fold the cooled raspberries into the whipped cream.

Divide the filling evenly between the four cakes to make a double layer cake.

Ganache:
1 1/2 cup semisweet chocolate chips
½ cup heavy cream
1 pint fresh raspberries

Place the chocolate and cream in a metal bowl over a pot of water on medium high heat. Stir the chocolate with a rubber spatula until the chocolate is completed melted. Take the chocolate off of the pot of water and set aside till the chocolate thickens enough to work with it.

Place the cakes on top of the rack and cover with the cooled ganache. Decorate the tops with the raspberries and cool over night before serving.

Scallop Gratin:

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 02:58:00 +0000

Scallop Gratin is a really rich seafood dish. You could substitute any seafood for the scallops, but I think they are the best option for both price and decadence.

Scallop Gratin:
4 tablespoons butter
2 lb scallops
salt and pepper
garlic powder
Cajon seasoning
2 cups chopped leeks, white and light green parts (4 large)
1 cup stock
1 cup heavy cream
1/2 cup white wine
3 tablespoons tomato puree
1/2 teaspoon saffron threads
salt and pepper
1 cup panko (Japanese dried bread crumbs)
1/3 cup grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves

Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish.

Melt 1 tablespoon butter in the bottom of a large non-stick stock pot. Season the scallops with the salt, pepper, garlic powder and seasoning. Sauté the scallops until they are just about done. Set the scallops aside.

Melt 1 tablespoon of butter in the pot and sauté the chopped leaks until translucent. Toss with the scallops and place in the baking dish.

Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a saucepan that was used to cook the seafood and leaks. Bring to a boil, and continue to cook the sauce until it is reduced by half, about 15 minutes. Pour over the seafood mixture.

Combine the panko, Parmesan, parsley and tarragon. Melt the remaining 2 tablespoons of butter and mix it into the crumbs until they're moistened. Spoon the crumbs evenly on top of the seafood. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

Bacon, Golden Raisin and Pine Nut Quinoa

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 02:37:00 +0000

Quinoa is such a sexy grain right now. I like to add some middle eastern flavors but plus bacon to make a sweet and savory meal.

Bacon, Golden Raisin and Pine Nut Quinoa

6 slices bacon, chopped
½ large sweet onion, chopped
1 ½ cups quinoa, rinsed
3 cups chicken broth
¼ cup pine nuts
½ cup golden raisins
2 tablespoons chopped parsley
salt and pepper

In a large pot, cook the bacon until it is golden brown. Add the onions and continue cooking until the onions turn translucent. Add the quinoa, chicken broth, pine nuts, raisins and salt and pepper. Bring everything to a boil and reduce heat to medium. Cover and cook for 20 minutes or until the liquid is absorbed and the husk separates from the grain. Add the parsley and check to see if more salt and pepper is needed.

Goat Cheese Tart

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 02:32:00 +0000

Goat cheese was on sale at the grocery store. But it sat in my fridge for a while before I had time to make something. When I learned that it was going to be Joncy’s last week working the bar at Blue Ribbon, I made this quick easy tart and ended up with two wedding proposals out of the Blue Ribbon staff.

Crust:
3/4 cups flour
1/2 stick of butter, slightly cooler than room temperature
1/2 teaspoon salt
1 teaspoons sugar
1/8 cup water

In a large metal bowl, mix all ingredients, except the water, with a fork or pastry cutter. The goal is to incorporate the butter until it is the texture of course meal. Slowly sprinkle in the water and quickly mix. Making sure not to put in too much water, briefly kneed the pastry so that it forms a cohesive ball. Roll out the dough on a well flouered surface. And place inside a large tart pan.

Filling:
2 onions, sliced thin
1 tablespoon olive oil
salt and pepper
7-8 oz log of goat cheese
1 pint grape tomatoes, halved
1 teaspoon Italian seasoning
4 tablespoons parmesan cheese

Preheat the oven to 350 degrees. Heat the olive oil in a frying pan. Add the onions and cook until they brown and caramelize. Season with salt and pepper to taste. Spread the onion into the bottom of the pastry. Crumble the goat cheese over the onions. Arrange the tomatoes over top of the goat cheese. Season with salt and pepper and the Italian seasoning. Sprinkle the tart with parmesan and place in the oven. Bake until the tomatoes start to wilt and the parmesan and crust is golden brown.

Shrimp and Andouille Gumbo

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 01:53:00 +0000

Gumbo seemed like another great food to send over to Frances after the birth of her cute new baby girl. It travels really well and the brown rice is a great source of fiber.

Shrimp and Andouille Gumbo
¼ cup oil
¼ cup flour
1 large sweet onion, chopped
2 red peppers, seeded and chopped
4 ribs of celery, chopped
6 cloves garlic, minced
1 tablespoon Cajun seasoning
4 plum tomatoes, chopped
32 oz chicken broth
1 lb chicken andouille sausage, sliced
1 lb shrimp, shells removed
16 oz package frozen sliced okra
1 tablespoons gumbo file
salt and pepper
1 tablespoon chopped parsley
cooked long grain brown rice

In a large heavy pot, on medium low heat, stir together the oil and flour. Keep stirring over the low heat until the mixture turns a dark brown but does not burn. Add the onions, peppers, celery and garlic to the pot. Turn the heat up to medium high and cook, stirring, until the vegetables get soft and translucent. Add the seasoning and tomatoes and cook for another 5 minutes. Ass the chicken broth, and sausage, shrimp and okra. Cook the soup, stirring occasionally, until the shrimp is fully cooked. Add gumbo file and salt and pepper to taste and to thicken the soup. Before servicing, stir in the fresh parsley. Serve the gumbo with a nice mound of brown rice.

Wild Mushroom Farro Risotto

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 01:32:00 +0000

When my good friend Frances had her baby, I wanted to bring her tasty meals that she could heat and eat but still feel like she wasn’t missing anything. Farro risotto holds up much better to reheating than does regular rice risotto.

Wild Mushroom Farro Risotto:
2 tablespoon olive oil
1 medium sweet onion, chopped
3 cloves garlic, minced
17.6oz package farro
¼ cup white wine
¼ cup dried morrell mushrooms
1 cup water
6 oz mixed wild mushrooms
8 oz baby bella mushrooms, sliced
32 oz carton chicken broth
1 teaspoon thyme
1 tablespoon fresh parsley, chopped
¼ cup grated parmesan cheese
salt and pepper

Heat 1 tablespoon olive oil in a large pot on medium high heat. Add the onions and garlic and stir until the onions turns translucent. Add the farro grain and stir to coat in the oil and cook. Add the white wine and stir till its absorbed.

In a separate pot, heat the dried mushrooms and water until the mushrooms are soft. Add the mushrooms and water to the pot with the farro and stir till the liquid is absorbed. Add the rest of the olive oil to the separate pot and cook the rest of the mushroom and the thryme until browned. Stirring on occasion to make sure they are browned on all sides. Take the mushrooms off of the heat and set aside.

Add a small portion of the chicken broth, about 1/2 cup, to the farro. Keep stirring until liquid is absorbed. Add more broth and stir to absorb until all of the broth is gone. If the farro is still not done enough, repeat this process with addition water until the farro is cooked through but not too mushy. Add the mushrooms, parsley, parmesan and salt and pepper to the main pot. Stir to combine all of the ingredients and taste for seasoning. Add more salt and pepper if needed. Serve immediately.

Cassolette

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 01:23:00 +0000

A hearty French Cassolette is the best food to get you through the winter. It requires a bit of work, but you can leave it in the over to finish on its own. This version has a bit extra vegetables with the addition of the baby squash. If you don’t want to use sausage you can use duck legs, chicken legs or thighs or any other meat that will hold up to a braze in the over.

Cassolette:
4 slices bacon, chopped
1 ½ lb pork sausage, cut into chunks
1 large sweet onion, chopped
3 cloves of garlic
2 10oz packages of mushrooms
2-3 cups chicken broth
½ cup white wine
1 tablespoon tomato paste
1 lb baby squash, cut into bite size pieces
10 sprigs of thyme
2 – 15 oz cans of white beans
Salt and pepper

In a large cast iron Dutch oven, over medium high heat, cook the bacon until crispy. Remove the bacon and set aside. Add the sausage and let it brown on one side. Stir and let it brown on the other side. Remove the sausage and set aside with the bacon. Preheat the oven to 350 degrees.

Add the onions and garlic to the oil in the pot. Sautee in the oil until clear and translucent. Add the mushrooms and cook until browned. Add the chicken broth, wine and tomato paste. Stir to combine. Add the squash, thyme and beans and stir. Add back in the sausage and bacon. Mix to combine. Season with salt and pepper and taste the broth to make sure it is salty enough. Put the lid on the pot and cook in the over for 1 hour.

Mozzarella, Tomato and Basil Ricotta Gnocchi

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 00:53:00 +0000

Gnocchi is truly a comfort food. The best thing is that it feels really special but is really fast and easy to make. You can flavor it a million different ways, but when I crave it, the classic mozzarella, tomato and basil takes the cake.

Mozzarella, Tomato and Basil Ricotta Gnocchi
2 large eggs
15 oz ricotta, just under 2 cups
1 cup grated parmesan cheese
¼ teaspoon nutmeg
¼ teaspoon pepper
¼ teaspoon salt
1 1/3 cup flour
8 oz can of tomato sauce
½ lb mini mozzarella balls, quartered
1 bunch basil leaves, chiffonade
4 tablespoons Parmigiano-Reggiano, freshly grated
salt and pepper

Heat a large pot of lightly salted water, to boil on high heat.

In a metal bowl, beat the eggs. Add in the ricotta, cheese and spices. Mix thoroughly with a fork, make sure to break up all of the cheese clumps. Add in the flour and stir to combine. Generously flour your work surface then finish mixing the dough with your hands, it will be pretty wet. Cut the dough in half and roll it in the flour, to coat the outside. Then roll it out into a long snake, till it is about 1 inch in diameter. Using a small paring knife, cut into 1 inch pieces.

Once the water comes to a boil, drop the first batch of gnocchi into the boiling water, making sure not to over crowd the pan. Let it boil for about 5 minutes till done. It will all rise to the top and the water will start to boil higher. While the first batch is cooking, roll out the other batch and cut it. Remove one piece of gnocchi and run it under cold water and taste it to make sure it is cooked through. Using a slotted spoon, drain the first batch to a colander, rinse quickly in cold water to keep it from sticking. Add more water to the pot and return it to a boil. Once boiling, add in the second batch of gnocchi and cook it till done. Drain the cooked gnocchi.

Heat the can of sauce on medium high heat. Taste it and add salt and pepper if needed. Add the mozzarella, basil, grated cheese and gnocchi into the sauce. Toss everything together and serve immediately.

Butter Pecan Caramel Cupcakes

noreply@blogger.com (Christina G) — Thu, 11 Jun 2009 00:16:00 +0000

For my birthday I invited all of my friends to toast me at the Bourbon bar in Brooklyn. It took me a long time to think of the type of cupcake would go best with Bourbon but then it became crystal clear. Caramel will match the caramel tones in the Bourbon and butter pecan will pair great with the smoky notes.

Vanilla Cake:
2 3/4 cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 cups sugar
½ cup butter flavored shortening
3 eggs
1 cup milk
2 tablespoons vanilla extract

Preheat the oven to 350 degrees. Line cupcake pans with liners.

In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, eggs, milk and vanilla and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy.

Pour the batter into the cupcake liners and bake for at least 35 minutes, until a toothpick inserted comes out clean.

Cool the cakes in the pan for 5 minutes transfer them to a wire rack and cool completely.

Once the cupcakes are cooled, cut a cone into the top of each cake. Cut off the point of the cone to form a cap for the whole in the cakes. Fill each cake with cooled caramel. Place the cap back on top of the caramel to seal. Cover with a mound of icing and sprinkle with chopped pecans.

Caramel:
1 cup sugar
½ cup cream
1 teaspoon sea salt

Heat the sugar in a heavy medium size saucepan on medium heat. Swirl the sugar occasionally until it liquefies and turns golden brown. Quickly add the cream and salt and return the mixture to the heat. Stir with a wooden spoon to combine. Let it boil to combine about 5 minutes. Set aside to cool.

Butter Pecan Icing:
½ cup egg whites
1 cup sugar
3 sticks butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoons butter flavoring
½ cup chopped pecans

Combine the egg whites and sugar in a metal bowl. Beat with a balloon whisk to combine. Place the bowl over a pot filled with water and heat on medium heat. Keep beating the eggs to dissolve the sugar and the mixture will start to thicken and turn white. When the grit is gone from the eggs, about 20 minutes later, transfer the egg whites to a stand mixer and beat on high to form soft peaks.

Fold the room temperature butter into the eggs and continue to beat on high. Add the salt, vanilla and butter flavoring and beat one last time to combine.

Southern Biscuits

noreply@blogger.com (Christina G) — Wed, 10 Jun 2009 23:53:00 +0000

When I visit my sister and brother-in-law I always like to cook a big Sunday breakfast. They love it when I make a giant tray of biscuits that they can feast on all week after I’m gone. This are a true southern staple.

Southern Biscuits
2 sticks butter, room temperature
4 cups flour
3 tablespoons baking powder
3 teaspoons salt
1 cup cream
1 cup whole milk
1 tablespoon butter, melted

Pre-heat the oven to 450 degrees. In a large mixing bowl, mix the butter, flour, baking powder and salt with a fork. Once the butter is fully incorporated into the flour and resembles course meal, add the cream and milk. Quickly mix the liquid into the dry ingredients and turn out onto a floured surface. Squeeze the dough together until it forms a full mound of dough. Roll the dough out with a rolling pin to 1-inch thickness. Using a glass or a biscuit cutter cut out biscuits and re-roll the dough after each round of cuts until the dough is all gone. Place the biscuits onto a silpat baking mat on a cookie sheet. The edges of the biscuits should touch. Paint the top of the biscuits with the melted better and a pastry brush. You can sprinkle the biscuits with parmesan cheese, cracked pepper or herbs if you want. Cook the biscuits in the middle of the oven for 20 minutes or until the biscuits are golden brown.

Miso Black Cod and Soba

noreply@blogger.com (Christina G) — Wed, 10 Jun 2009 23:43:00 +0000

My Valentine’s date this year was my best girlfriend Gaby. I went back to DC to give my sister a birthday and Valentine’s night out with her husband. We put my two cute nieces to bed and then I made a nice healthy meal for the two of us. It went great with rose Champaign!

Miso Black Cod
1 ½ lbs Black Cod, scaled and de-boned, skin on
Salt and pepper
1 clove garlic
¼ teaspoon grated ginger
2 tablespoons yellow miso
¼ cup chicken broth
1 tablespoon olive oil

Season the cod with the salt and pepper, garlic and ginger. Spread 1 tablespoon miso all over the fish. Heat the olive oil in a skillet on medium high. Place the fish in the pan skin down and cook until the skin is brown and crispy. Flip the fish and add the chicken broth and remaining tablespoon of miso. Mix the miso into the broth and cook until the fish is just cooked and the sauce has thickened.

Zucchini Soba Noodles
1 small zucchini
1 small sweet onion
1 package buckwheat soba noodles
salt
soy sauce
sesame oil

Cut the zucchini into thin julienne strips. Put a pot of water on to boil for the noodles. Slice the onions very thin to match the zucchini. In a frying pan heat a tiny bit of the sesame oil. Add the veggies and season with a bit of soy sauce. Sautee the veggies until they are cooked but still crisp. Season the boiling water with a bit of salt and cook the soba noodles according to package directions. Immediately drain the noodles and mix in the veggies. Serve immediately as a bed for the cod. Spoon the extra sauce over the noodles.

Beef Tenderloin With Tarragon Sauce, Cauliflower Puree and Haricot Verts and Mushrooms

noreply@blogger.com (Christina G) — Mon, 26 Jan 2009 03:05:00 +0000

I invited Victor, Ryan and Kappy over for dinner on Tuesday after the elections. I wanted to create an all American meal, steak and apple pie. Unfortunately Kappy could not make it. But we had a nice time and it was simple enough to make after work but very impressive none the less.

Beef Tenderloin With Tarragon Sauce, Cauliflower Puree and Haricot Verts and Mushrooms

Beef Tenderloin:
1 3lb beef tenderloin roast
sea salt
garlic powder
black pepper
Cajun seasoning
2 tablespoons olive oil

Preheat the oven to 350 degrees. Generously season the tenderloin with the salt and other seasonings. Heat the olive oil in a cast iron skillet on medium high heat. Sear the tenderloin for 2 minutes on all 6 sides. Then place an electric thermometer into the tenderloin and place the pan in the oven. Cook the tenderloin until the internal temperature reads 140 degrees, for rare. Let the tenderloin rest outside of the oven and off of the heat for 15 minutes before slicing.

Tarragon Sauce:
1 shallot, minced
½ cup white wine
2 tablespoons Dijon mustard
2 teaspoons fresh tarragon leaves
1 cup heavy cream
salt and pepper

Sautee the shallots in the same pan that the tenderloin was cooked in, on medium high heat. Deglaze the plan with the wine and cook down for about 5 minutes. Add the tarragon and mustard and stir in. Add the cream and reduce for 5-10 minutes until desired thickness. Taste and season the sauce with salt and pepper to taste.

Cauliflower Puree:
1 12oz package of cauliflower florets
3 small Yukon gold potatoes, pealed and cubed
4 cloves of garlic
salt
water
3 tablespoons butter

Place the cauliflower, potatoes, garlic and 1 teaspoon of salt in a medium pan. Cover the vegetables with water. Place a lid on the pot and boil for at least 30 minutes until the vegetables are tender. Drain all of the liquid out of the vegetables and transfer them to a food processor. Add the butter to the food processor and place the lid on. Let the vegetables sit for a few minutes until the butter starts to melt. Pulse the food processor until the vegetables form a smooth puree. Transfer the puree back into the pot and check for seasoning. Add salt if necessary. Keep the puree warm on low heat until ready to serve.

Haricot Verts and Mushrooms:
1 8oz package of haricot verts
water
1 tablespoon olive oil
3 cloves garlic, minced
1 8oz package of sliced baby bella mushrooms
salt and pepper
¼ cup white wine
½ teaspoon dried thyme

In a medium saucepan, place the beans and 1 teaspoon of salt and cover with water. Blanch for 5-10 minutes until the color turns a deep green and the beans are still crunchy. Rinse the beans with cold water and let drain.

In a sauté pan, heat the olive oil and sauté the garlic until soft but not brown. Add the mushrooms and sauté until they are brown. Add salt and pepper, the wine and the thyme. Cook the mushrooms until almost all of the liquid is evaporated. Add the beans to the mushrooms and sauté to heat through. Taste the vegetables and add more salt and pepper as needed.

Apple, Almond and Ginger Tart

noreply@blogger.com (Christina G) — Mon, 26 Jan 2009 01:59:00 +0000

Apples seem to last forever in the refrigerator. Luckily I had some on hand, from over a month ago, but they were the perfect thing to celebrate Obama’s Inauguration. Nothing is more American than apple pie, well apple tart in this case.

Apple, Almond and Ginger Tart

Crust:
1 ½ cups flour
1 stick of butter, slightly cooler than room temperature
1 teaspoon salt
3 teaspoons sugar
¼ cup water

In a large metal bowl, mix all ingredients, except the water with a fork or pastry cutter. The goal is to incorporate the butter until it is the texture of course meal. Slowly sprinkle in the water and quickly mix. Making sure not to put in too much water, briefly kneed the pastry so that it forms a cohesive ball.

Separate the dough into two equal rounds. On a well flowered counter top, roll out each round of dough till it fits into each tart pan with a removable bottom. Press the dough into the corners and trim off the top. Set each aside.

Apple and Almond Filling:
1 cup sliced almonds, toasted
3 large pieces of candied ginger (about ¼ cup)
1/4 cup plus 2 tablespoons sugar, divided
1 large egg
1 stick unsalted butter, divided
¼ teaspoon vanilla
3 large granny smith apples, pealed, cored and sliced into 1/8 inch slices
Juice of half a lemon
3 tablespoons honey
¼ cup water
1 piece of candied ginger, finely chopped
few toasted sliced almonds

Toss the apple slices in the lemon juice and 2 tablespoons sugar then set aside.

Pre heat the oven to 375 degrees.

In a blender puree the almonds, ginger, sugar, egg, ½ stick of butter and vanilla until they form a paste. Spread the almond paste over the bottom of the pastry.

Starting from the outside arrange the apple slices, over lapping to make a rose pattern. There should be no pastry or hazelnut peeking through. Really pack in all of the apples. Dot the remaining ½ stick of butter over the apples. Bake in the over until the apples and crust are golden brown, about 1 hour.

When the tart is close to being finished, heat the honey and water in a small saucepan until melted. Once the tart comes out of the oven brush the honey mixture over the apples, coating lightly, so that they apples are shinny. Sprinkle the tart with the almonds and ginger. Let the tart cool to room temperature before serving with some fresh whipped cream.

Baby Shower

noreply@blogger.com (Christina G) — Mon, 19 Jan 2009 22:49:00 +0000

My great friend Frances is having a baby girl. The crazy thing is that she is due the day after my birthday. So I wanted to make sure that she had a great shower. I designed the invites to match some of the items she is registered for and then did all of the delicious food. It was a great party. My treats combined with all of Frances’ beautiful service wear made for a really impressive table. Everything has sort of a French flair to it, for some reason in my mind all showers should be catered with French foods.

Lemon Cupcakes with Lemon Curd and Coconut Butter Cream Icing

noreply@blogger.com (Christina G) — Mon, 19 Jan 2009 22:44:00 +0000

Frances’s favorite dessert flavor is coconut and lemon. This was the flavor of her wedding cake so it was only natural to make cupcakes in the same flavor to mark the birth of her new baby. These are very rich. The icing and cake are super sweet, but the very tart curd really balances out the full package. Eat these with a fork!

Lemon Cupcakes with Lemon Curd and Coconut Butter Cream Icing

Lemon Cake:
2 3/4 cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 cups sugar
½ cup butter flavored shortening
3 eggs
1 cup milk
1 tablespoon vanilla extract
1 tablespoon lemon extract
juice and zest of 1 lemon

Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.

In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, eggs, milk and extracts and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy. Add the lemon juice and zest and stir to combine

Pour the batter into the cupcake liners and bake for at least 30 minutes, until a toothpick inserted comes out clean.

Cool the cake in the pan for 5 minutes then remove them to a wire rack and cool completely.

Lemon Curd Filling:
4 egg yolks
1 egg
1 1/2 cups sugar
4 lemons, juiced and zested
1/8 teaspoon salt
1 stick butter

Beat the eggs and sugar in a medium size metal bowl until the mixture gets thicker and a lighter lemon color.

Fill a small saucepan one third of the way full with water. Place on medium high heat and wait till the water starts to bubble and steam rises.

Add the rest of the ingredients, except the butter, to the egg mixture and stir. Place the metal bowl over the hot water and keep whisking until the mixture thickens, about 10 minutes.

Remove the curd from the heat and slowly mix in the butter. Transfer the curd to a plastic container and press the top with plastic wrap. Cool in the refrigerator until needed.

Coconut Cream Icing:
3/4 cup egg whites
1 cup sugar
4 sticks butter, room temperature
1 teaspoon vanilla extract
2 teaspoons coconut extract
2 tablespoons coconut cream
¼ teaspoon salt
1 7 oz package of organic coconut flakes
2 tablespoons light rum
.1oz vile of gold pearl dust

Combine the egg whites and sugar in a metal bowl. Beat with a balloon whisk to combine. Place the bowl over a pot filled with water and heat on medium heat. Keep beating the eggs to dissolve the sugar and the mixture will start to thicken and turn white. When the grit is gone from the eggs, about 20 minutes later, transfer the egg whites to a stand mixer and beat on high to form soft peaks.

Fold the room temperature butter into the eggs and continue to beat on high. Add the salt, extracts and coconut cream and beat one last time to combine. Refrigerate the icing mixture at least 30 minutes so that it starts to harden but doesn’t fully set.

White Chocolate Lavender and Lemon Truffles

noreply@blogger.com (Christina G) — Mon, 19 Jan 2009 22:39:00 +0000

Lavender and lemon are classic French flavors. Moreover, the scent of lavender was found to be an aphrodisiac so it makes it super fitting for a baby shower. The addition of the sugared flowers to the tops of the truffles makes them look 100% professional. They add a nice crunch as well.

White Chocolate Lavender and Lemon Truffles

1 1/2 cups heavy cream
1 tablespoon dried lavender flowers
peal of one lemon, only the yellow part
¼ teaspoon salt
1 teaspoon lemon extract
2 ½ pounds white chocolate
1/2 pound semi sweet chocolate
candied flowers, for garnish

In a small heavy bottom sauce pan, heat the cream, lavender an lemon peal. Bring the cream just to scalding. Turn off the heat and let the flavors steep for at least 30 minutes. Strain out the lemon and lavender.

Chop the white chocolate into small chunks. Place it into a large metal bowl. Add the cream, extract and salt. Place the chocolate bowl over a pot filled with water on medium heat. Let the chocolate steam over the water for at least 10 minutes. Using a whisk, once the chocolate is melted, start in the center of the bowl and slowly whisk to combine into a silky ganache. Remove the chocolate from the heat and let to cool to room temperature.

Using two teaspoons, spoon out balls of ganache onto baking trays lined with parchment paper. Roll the balls into globes with your hands. If your hands are super warm like mine are, or if your ganache is still too soft, place the trays in the refrigerator for 30 minutes to firm up the confections.

Chop the semi sweet chocolate and place it into a medium size metal bowl. Place it over a pot of water on medium high heat, stirring with a rubber spatula intermittently. Let the chocolate melt completely. Pick up some of the melted chocolate with the spatula; drop it back into the pool of chocolate. If the falling chocolate sinks into the rest of the melted chocolate the temper is broken. If it still piled up on top of the surface, continue to heat the chocolate. Once the chocolate is fully melted, move the medium size bowl into a larger metal bowl that is a quarter full of ice and cold water. Continue to mix the chocolate, paying special attention to mix in the hardening chocolate that is sticking to the sides of the bowl. Test the chocolate to see if the temper has returned, life some of the melted chocolate out of the bowl and drizzle it back into the pool of melted chocolate. Once the temper has returned, the chocolate will stack up on itself as opposed to sinking back into the bowl.

Drop the ganache balls into the melted chocolate. Roll them to coat and extract them using two small spoons. Place the coated truffles onto the parchment paper. Once you have finished dipping the truffles, break up the sugared flowers into nice size petals. Place a small bit of melted chocolate on top of each truffle and use it to affix one petal. Cool the finished truffles in the refrigerator. Store the truffles in an airtight container until ready to serve.

Bacon and Broccoli Mini Quiches

noreply@blogger.com (Christina G) — Mon, 19 Jan 2009 22:32:00 +0000

Mini quiches are a classic part food. They are quintessentially French and really easy to eat. They can be made ahead and reheated quickly on a cookie sheet at 350 degrees. Though it would be very easy to buy these in the freezer section, when you make them yourself they are truly exceptionally. These were a huge hit with the father to be.

Bacon and Broccoli Mini Quiches

Crust:
3 cups flour
2 sticks of butter, slightly cooler than room temperature
2 teaspoon salt
1/2 teaspoons sugar
1/2 cup water

In a large metal bowl, mix all ingredients, except the water with a fork or pastry cutter. The goal is to incorporate the butter until it is the texture of course meal. Slowly sprinkle in the water and quickly mix. Making sure not to put in too much water, briefly kneed the pastry so that it forms a cohesive ball. Pull out about 1 tablespoon of dough and flatten into a round, place it into a mini-muffin pan to form a miniature pie shell.

Filling:
6 eggs
¾ cup milk
2 teaspoons mustard
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon dried thyme
1 8 oz package shredded cheddar cheese
½ lb thick cut bacon, cooked and crumbled
10 oz bag broccoli, defrosted, drained and chopped

Preheat the oven to 350 degrease. Beat the eggs, milk, mustard and seasonings with a whisk until well combined.

Fill half of the pastry with broccoli and the other half with cheese. For the broccoli quiches, top them with a bit of the cheese. For the cheese quiches, top them with a bit of the bacon bits. Slowly fill the mini pies with the egg mixture until you can see the egg peaking out of the filling.

Place the molds on top of a baking sheet and bake the pans for 30 minutes or until the tops turn golden brown. Serve hot or at room temperature.

Three Canapés: Tuna Nicoise, Balsamic Steak and Mushroom Goat Cheese

noreply@blogger.com (Christina G) — Mon, 19 Jan 2009 22:27:00 +0000

Canapés are always easy to make and look super impressive. I wanted to have a main course that was easy to eat and still had great flavors. These three canapés really invoke the best flavors of France.

Tuna Nicoise Canapés:
2 7oz cans of tuna, drained
½ small onion, minced
1 tablespoon capers, minced
handful of black olives, chopped
handful of haricots verts, chopped
2 tablespoons olive oil
juice and zest of ½ lemon
salt and pepper
½ teaspoon garlic powder
½ teaspoon anchovy paste
½ teaspoon dijon mustard
bread rounds
lettuce
grape tomatoes, halved

Using a form, mix the tuna, onion, capers, olives, beans, olive oil, lemon, and seasonings in a mixing bowl. Taste the tuna mixture and adjust the seasoning as needed.

Cover the bread rounds with a piece of lettuce. Put a hefty tablespoon of the tuna mixture over the lettuce. Top the tuna with a half of a cherry tomato and serve.

Balsamic Steak Canapés:
1 lb beef tenderloin
salt and pepper
1 teaspoon garlic powder
1 tablespoon Cajun seasoning
2 tablespoons olive oil
bread rounds
lettuce
Parmigiano-Reggiano slices or chunks
Aged balsamic vinegar

Preheat the oven to 350 degrease. Season the beef with the salt, pepper, garlic and Cajun seasoning. Heat the olive oil in a heavy skillet with a metal handle on medium high heat. Sear the beef on all sides, about 3 minutes per side. Insert an electric probe thermometer inter the center of the beef and set the alarm for medium rare. Place the skillet of beef into the oven and cook until the alarm sounds.

Let the cooked beef rest for at least 15 minutes so that the juices redistribute. Slice the beef, against the grain, into thin bite sized piece.

To assemble, cover a piece of bread with a piece of lettuce. Place a piece of beef and Parmigiano on top of the lettuce and drizzle with the balsamic.

Mushroom Goat Cheese Canapés:
1 tablespoon olive oil
1 clove garlic, minced
½ medium onion, chopped
1 4oz package of mixed “wild” mushrooms, chopped
1 8oz package of sliced baby bella mushrooms, chopped
½ tablespoon dried thyme
salt and pepper
1 tablespoon bourbon or other brown liquor like cognac
melba toasts
1 8oz log of goat cheese
fresh thyme leaves

Heat the olive oil and garlic in a skillet on medium heat. Before the garlic browns add the minced onion and cook until it turns clear. Add the mushrooms and thyme and cook until browned and soft. Once all of the liquid has evaporated and the mushrooms are soft and browned add the salt and pepper and liquor. Keep stirring the mushrooms until the liquor is almost evaporated. Taste the mixture and adjust the salt and pepper to taste.

Spoon a hefty tablespoon of mushroom onto the toasts. Add a slice of goat cheese and fresh thyme leaves to the top of the mushrooms and serve.

Cheddar Broccoli Chicken and Rice

noreply@blogger.com (Christina G) — Sat, 03 Jan 2009 21:38:00 +0000

It has been really cold outside here in NYC. So that means comfort casserole time. I normally default to mac and cheese when I’m having these sorts of cravings, but I wanted to produce a healthier version. This has all of the warmth and comfort but with the addition of veggies and protein.

Cheddar Broccoli Chicken and Rice

3 cups Arborio rice
2 tablespoons butter
4 cups water
1 teaspoon salt
1 teaspoon garlic powder
3 chicken bouillon cubes
1 ½ pound chicken thighs, chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons Cajun seasoning
1 pound bag of frozen broccoli, thawed
½ cup ricotta
1 cup parmesan cheese
1 12oz bag shredded cheddar
½ cup milk
½ cup parmesan
olive oil

Place the rice and the butter in a large pot. Melt the butter and toast the rice grains. Add the water, salt, garlic and bouillon. Bring the mixture to a boil. Then turn the heat down to medium low and place the lid on the pot. Cook for 30 minutes.

Transfer the rice to the final casserole dish. In the same large pot, heat the oil, chicken, and seasoning on medium high, stirring occasionally. Keep cooking the chicken until it is done and most of the liquid has evaporated. Add the broccoli to the chicken and cover to steam and heat through. Remove the cover and allow the rest of the liquid to evaporate.

Preheat the oven to 350 degrees. Return the rice to the pot and add the cheeses and milk, except for the final amount of parmesan. Mix the rice mixture to fully combine. The cheese will melt as you mix. Transfer the rice mixture back to the casserole dish. Smooth the top of the rice mixture and spread out the remaining parmesan cheese over the top. Spray or drizzle a tiny amount of olive oil over the parmesan cheese.

Bake the casserole in the oven for 45 minutes or until the cheese on the top forms a nice crusty brown. You can also switch the oven to boil to finish the browning process.

Bacon Truffles

noreply@blogger.com (Christina G) — Fri, 02 Jan 2009 21:15:00 +0000

I’ve always been a fan of salty sweet things. First it started with salty caramel then salt and chocolate. Last year something really interesting appeared at my local Vosges chocolate shop here in Soho: bacon and chocolate. It was good, but not amazing. I knew it could be better. So for this holiday season, instead of buying gifts, I decided to make a NYC delicacy and bring it back to DC for my family and friends, bacon truffles. It is important to get smoky bacon; it adds a much better depth of flavor. I choose a hickory smoked bacon but you could use apple wood smoked bacon as well. I also buy my chocolate in blocks from the specialty section of WholeFoods. High quality chocolate is what makes truffles so luxurious.

Bacon Truffles
2 12oz packages of hickory smoked bacon
2 ½ pounds great quality semi sweet chocolate
1 cup heavy cream
1 teaspoon salt
1 pound semi sweet chocolate

The first step is to render the fat off of the bacon and make it into bacon bits for the final garnish. Chop the bacon into very fine pieces and cook it in a heavy pan on medium high heat. Stir the bacon intermittently to make sure that it browns and crisps easily. Once the bacon starts to get close to a dark red color and looks crispy, remove it to a dish lined with several paper towels. The bacon will continue to cook once it is removed, so make sure you remove it early enough so that it doesn’t burn as it cools. Set aside 1/3 cup of the bacon fat, without any bacon bits.

Chop the chocolate into small chunks. Place it into a large metal bowl. Add the cream, fat and salt. Place the chocolate bowl over a pot filled with water on medium heat. Let the chocolate steam over the water for at least 10 minutes. Using a whisk, once the chocolate is melted, start in the center of the bowl and slowly whisk to combine into a silky ganache. Remove the chocolate from the heat and let to cool to room temperature.

Using two teaspoons, spoon out balls of ganache onto baking trays lined with parchment paper. Roll the balls into globes with your hands. If your hands are super warm like mine are, or if your ganache is still too soft, place the trays in the refrigerator for 30 minutes to firm up the confections.

Chop the last block of chocolate and place it into a medium size metal bowl. Place it over a pot of water on medium high heat, stirring with a rubber spatula intermittently. Let the chocolate melt completely. Pick up some of the melted chocolate with the spatula; drop it back into the pool of chocolate. If the falling chocolate sinks into the rest of the melted chocolate the temper is broken. If it still piled up on top of the surface, continue to heat the chocolate. Once the chocolate is fully melted, move the medium size bowl into a larger metal bowl that is a quarter full of ice and cold water. Continue to mix the chocolate, paying special attention to mix in the hardening chocolate that is sticking to the sides of the bowl. Test the chocolate to see if the temper has returned, life some of the melted chocolate out of the bowl and drizzle it back into the pool of melted chocolate. Once the temper has returned, the chocolate will stack up on itself as opposed to sinking back into the bowl.

Drop the ganache balls into the melted chocolate. Roll them to coat and extract them using two small spoons. Place the coated truffles onto the parchment paper and sprinkle with a healthy amount of the bacon pits. If you really love bacon, roll the chocolates into the bacon to coat completely. Cool the finished truffles in the refrigerator. Store the truffles in an air tight container until ready to serve.

Sticky Toffee Pudding

noreply@blogger.com (Christina G) — Mon, 15 Dec 2008 16:46:00 +0000

A co-worker was so kind to give me cool new non-stick baking molds. I had to think of the stickiest cake to try them out. So I made these sticky toffee puddings for our holiday party. There was a tiny but of sticking on the very bottom, little piece of dates. But over all I was very impressed.

Sticky Toffee Pudding

Cake:
10 oz dates
1 ¾ cup water, boiling
1 ½ teaspoon baking soda
1 stick butter, at room temperature
1 ½ cup sugar
2 eggs
½ tablespoon vanilla
½ teaspoon salt
1 ½ cup flour
1 ½ teaspoon baking powder

Chop the dates in a food processor until fine. Place the dates and the baking soda into a large bowl. Add the boiling water and stir to combine and break up all of the dates. Set aside to cool.

Preheat the oven to 350 degrees.

Beat the butter and sugar in a mixing bowl until well incorporated. Add the eggs, vanilla and salt and beat to combine. Scrape down the bowl with a rubber spatula. Ass the baking powder and flour and beat on a low speed to form a thick dough. Scrap down the bowl again with a rubber spatula. Slowly add the date mixture and beat on low speed till fully combined.

Spray small molds with cooking oil spray and align them on a cookie sheet. Fill each cup half way full. Bake in the oven for 30 minutes or until the cakes are a dark golden brown and a tooth pick some out mostly clean. Cool the cakes on a wire rack before removing from the molds.

Toffee Sauce:
1 stick butter
1 cup heavy cream
1 cup brown sugar, packed
½ cup corn syrup
Pinch of salt

Place all items into a heavy bottom sauce pan, heat on medium heat. Once the butter is fully melted, stir with a wooden spoon to combine. Continue to cook until the mixture comes to a low boil. Turn the heat down to medium low and boil for 3-5 more minutes. Let the sauce cool somewhat before serving. It is best served warm. You can either heat it up in the microwave for 30 seconds or on the stove top.

Whipped Cream:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla

Beat all items together with an electric mixer to form stiff peaks.

Double Chocolate Peppermint Cream Cupcakes

noreply@blogger.com (Christina G) — Sat, 13 Dec 2008 17:02:00 +0000

Double Chocolate Peppermint Cream Cupcakes

This year since the market is so bad, we have a “self funded” holiday party at work. The theme was a dessert potluck. I knew I needed to come up with something really amazing to prove to my work that I rein supreme. My cupcakes were the first item to go on a table of 30 desserts. And apparently, people are still talking about them later throughout the week.

Chocolate Cupcakes:
1/3 cup cocoa
1 cup flour
¾ teaspoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
1 cup sugar
¼ cup butter flavored shortening
2 eggs
½ cup milk
½ tablespoon vanilla

Preheat the oven to 350 degrees.
Add all ingredients to the bowl of the stand mixer. Mix with a spoon to combine. Whip the mixture on high for 5 minutes until the batter is lighter in color, fully incorporated and fluffy.

Place cupcake liners into muffin tins and fill each liner to just under halfway full. Bake in the oven for 30 minutes or until a toothpick inserted into the center of a cake comes out clean.

Move to a wire rack to cool.

Peppermint Whipped Cream:
1 cup heavy whipping cream
½ cup sugar
1 teaspoon vanilla
½ teaspoon peppermint extract

Mix all of the ingredients in a sand mixer to form stiff peaks.

White Chocolate Butter Cream Icing:
3 large egg whites
1 cup sugar
2 1/2 sticks butter, at room temperature
1 Tablespoon vanilla
1 cup white chocolate chips

Place the egg whites and sugar in the metal bowl from a stand mixer. Place over a pan of water on medium heat. Beat the egg whites with a whisk over the water as it gets warmer. The egg whites will turn white and the sugar will dissolve. Keep beating over the heat until the mixture is warm and the sugar is fully dissolved.

Place the chocolate into a small metal bowl and place it over the warm pan of water. Mix with a rubber spatula until the chocolate if fully dissolved.

While the chocolate is melting, move the egg whites to the stand mixer and beat until soft peaks form. Add the soften butter and vanilla and beat for another 3-5 minutes.

Let the chocolate cool slightly. Add it to the icing base and beat on high for another minute or two, till its combined.

Assembly:
Chocolate Cupcakes
Peppermint Whipped Cream
White Chocolate Icing
Crushed Peppermint Candies

Cut a cone out of the top of each cupcake using a small pairing knife. Trim the pointy part of the cone off to leave just a thin cap. Scoop out more of the interior of the cupcake to make a pocket for the cream filling.

Using a small spoon, fill each cupcake with the peppermint whipped cream and place the cap back on top to seal in the filling.

Using a star tip and a Ziploc bag, pipe a tall swirl of icing onto each cupcake.

Sprinkle each cupcake with the crushed candies and refrigerate until ready to serve.