Chicken breasts
Puff pastry
artichokes
1 parsnip
Sunday, April 24, 2011
Easter Eggs in a Basket
potatoes, shredded
jalapeno
onion
eggs
gruyere
sausage
ramps
asparagus
Shred potatoes with grater, place in a towel and twist/squeeze to press out excess water. Mix in jalapenos and onions and press mixture into an oiled muffin tin. Bake for around 30-40 minutes until the top edge is browned and potatoes are cooked through.
Meanwhile whisk egg whites with a little salt, pepper and milk. Sautee ramps and asparagus, sausage or bacon.
Add some sausage crumbles, ramps and asparagus into each potato cup. Pour egg mixture in and top with cheese. Return to oven for 10-15 minutes (until eggs are cooked)
Baked Alaska
Cake:
- 4 ounces semisweet chocolate, chopped
- 2 ounces bittersweet chocolate, chopped
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 ounce unsweetened chocolate, chopped
- 1 1/2 cups sugar, divided
- 2 large eggs
- 1/3 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Raspberries
Chocolate, caramel ice cream
egg whites
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.
Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.
Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.
Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.
Cut cake into circles to fit the ramekins. Top with a scoop of ice cream, cover with plastic wrap and return to freezer.
Read More http://www.epicurious.com/recipes/food/views/Strawberry-and-Chocolate-Baked-Alaska-235561#ixzz1KSO73v00
Read More http://www.epicurious.com/recipes/food/views/Strawberry-and-Chocolate-Baked-Alaska-235561#ixzz1KSNvEGWS
Read More http://www.epicurious.com/recipes/food/views/Strawberry-and-Chocolate-Baked-Alaska-235561#ixzz1KSO73v00
Read More http://www.epicurious.com/recipes/food/views/Strawberry-and-Chocolate-Baked-Alaska-235561#ixzz1KSNvEGWS
Raviolis with White Sauce
Sauce:
1/4 cup oil
1/4 cup flour
1/4 cup white wine
2 cups chicken stock
1-2 cups milk
salt/pepper
Pea Mint
1 cup peas
1/4 cup mint
1/2 cup parmesan
Pulse in food processor, leaving some chunks
Asparagus, Ramp, Chicken
1 chicken breast, grilled
1 cup ramps
1-2 cups asparagus
4 ounces goat cheese
1/4 cup oil
1/4 cup flour
1/4 cup white wine
2 cups chicken stock
1-2 cups milk
salt/pepper
Pea Mint
1 cup peas
1/4 cup mint
1/2 cup parmesan
Pulse in food processor, leaving some chunks
Asparagus, Ramp, Chicken
1 chicken breast, grilled
1 cup ramps
1-2 cups asparagus
4 ounces goat cheese
Flour Tortillas
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil or non-hydrogenated lard
3/4 cup lukewarm milk
In a bowl, stir together the flour, baking powder, and salt. Add vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour mixture, and using clean hands, work into a sticky dough.Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
Return dough to bowl, cover with a damp cloth and allow to rest for 10 -20 minutes so that it will be easier to roll out.
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust a clean pastry board or working surface with flour.
One at a time, remove each piece of dough. Press it out into a 5-inch circle. Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle.
Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way.
Remove tortilla, place it in on a clean paper towel and cover loosely with foil. Repeat for remaining tortillas.
Tortillas freeze well. Wrap tightly in plastic, removing any air pockets. Keeps frozen for several weeks.
To serve tortillas which have been frozen, thaw at room temperature, wrap in foil and heat in a warm oven.
Return dough to bowl, cover with a damp cloth and allow to rest for 10 -20 minutes so that it will be easier to roll out.
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust a clean pastry board or working surface with flour.
One at a time, remove each piece of dough. Press it out into a 5-inch circle. Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures a little less than 1/4 inch thick and is a 7 or 8 inch circle.
Transfer the tortilla to a dry preheated skillet or griddle. when the tortilla begins to blister, allow it to cook for 30 seconds, flip it, and cook the other side the same way.
Remove tortilla, place it in on a clean paper towel and cover loosely with foil. Repeat for remaining tortillas.
Tortillas freeze well. Wrap tightly in plastic, removing any air pockets. Keeps frozen for several weeks.
To serve tortillas which have been frozen, thaw at room temperature, wrap in foil and heat in a warm oven.
Friday, April 22, 2011
Palaver Chicken with Cassava Fufu
3 Chicken breasts
Oil
2 Cloves garlic, chopped
1 Onion, chopped
1 Qt tomatoes or 4-5 tomatoes, chopped
1 Pt chicken stock
2 Tbs peanut butter
2 Seranno peppers or other hot pepper, chopped
1 tsp thyme (we used dried)
2 bunches of spinach
salt/pepper
For the Fufu:
1 Cup ground cassava
1 1/4 Cups milk
1 1/4 Cups water
2 Tbs butter
1 bunch Italian parsley, chopped
salt/pepper
(probably could have doubled this or 1.5x with 3 chicken breasts)
For the Chicken:
Chicken breasts butterflied and grilled until almost or just cooked through.
Onion and garlic sauteed in oil until translucent. Add tomatoes (cook longer if using fresh), reduce heat, add Half of the stock and the peanut butter and stir well to incorporate. Cook 4-5 minutes and then add the thyme, spinach, chili and the rest of the stock. Add the chicken and cook another 10 minutes. (we thickened the stew with cornstarch/water at this point)
For the Fufu:
Bring milk, water, butter to a boil and then reduce heat. Add the parsley. Slowly add in the ground cassava stirring vigorously to prevent lumps from forming. Cover and cook over low heat for about 15 minutes, stirring occasionally to prevent lumping.
Oil
2 Cloves garlic, chopped
1 Onion, chopped
1 Qt tomatoes or 4-5 tomatoes, chopped
1 Pt chicken stock
2 Tbs peanut butter
2 Seranno peppers or other hot pepper, chopped
1 tsp thyme (we used dried)
2 bunches of spinach
salt/pepper
For the Fufu:
1 Cup ground cassava
1 1/4 Cups milk
1 1/4 Cups water
2 Tbs butter
1 bunch Italian parsley, chopped
salt/pepper
(probably could have doubled this or 1.5x with 3 chicken breasts)
For the Chicken:
Chicken breasts butterflied and grilled until almost or just cooked through.
Onion and garlic sauteed in oil until translucent. Add tomatoes (cook longer if using fresh), reduce heat, add Half of the stock and the peanut butter and stir well to incorporate. Cook 4-5 minutes and then add the thyme, spinach, chili and the rest of the stock. Add the chicken and cook another 10 minutes. (we thickened the stew with cornstarch/water at this point)
For the Fufu:
Bring milk, water, butter to a boil and then reduce heat. Add the parsley. Slowly add in the ground cassava stirring vigorously to prevent lumps from forming. Cover and cook over low heat for about 15 minutes, stirring occasionally to prevent lumping.
Monday, April 11, 2011
Meaty Eggplant Pasta
Olive oil
Eggplant
garlic
onion
crushed tomatoes
balsamic vinegar
tomato sauce
meatballs (pork/turkey slider recipe)
basil
Mozzarella
Parmesan
linguine
Eggplant
garlic
onion
crushed tomatoes
balsamic vinegar
tomato sauce
meatballs (pork/turkey slider recipe)
basil
Mozzarella
Parmesan
linguine
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