tag:blogger.com,1999:blog-44278323946340528812024-03-05T17:56:21.275-08:00Screw Your DietZachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-4427832394634052881.post-92229500321436546592013-02-17T08:49:00.001-08:002013-02-17T08:49:40.207-08:00Even More Coming Soon!<p><a href="http://lh6.ggpht.com/-j47l6kA22Mk/USEJy0Z5vzI/AAAAAAAAESI/T1MbFRudP_E/s1600-h/2013-02-13%25252009.23.44%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-13 09.23.44" border="0" alt="2013-02-13 09.23.44" src="http://lh3.ggpht.com/-bXcz9yfDwh8/USEJzKrp8UI/AAAAAAAAESM/ybGT7uTL29c/2013-02-13%25252009.23.44_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>As anyone who has been following Screw Your Diet is surely well aware, the updates here have slowed to a crawl. If only I had the time to earn straight As in culinary school, work my day job, do my usual boatload of homework, AND keep this site more up to date. But alas, there are only so many hours in a day. Even so, I’ve still got a load of content planned – I haven’t even come close to posting all of the meat dishes from my previous class!</p> <p>The next wave of content is all about baking, since that’s the class I just completed. Everything from French bread (not pictured here, but still coming), éclairs, custards, plated desserts, and everything in between. Most of it is sweet, with a bit of savory baking here and there. There’s sure to be something for everyone, so check out the previews below to see what you have to look forward to. And, as always, I’ll do my best to start posting them as soon as I can.</p> <a name='more'></a> <p><strong>Not Pictured: French Bread (baguettes, epis) focaccia bread, croissants</strong></p> <p><strong>Bruschetta</strong></p> <p><a href="http://lh5.ggpht.com/-5n2DEhrRw3M/USEJzmiRbLI/AAAAAAAAESY/rxa9A10xoA0/s1600-h/2013-01-10%25252006.58.56%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-10 06.58.56" border="0" alt="2013-01-10 06.58.56" src="http://lh3.ggpht.com/-NdJEsJbnKPQ/USEJ0cBMA-I/AAAAAAAAESg/uTBKiT_BZro/2013-01-10%25252006.58.56_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Pizza Margherita</strong></p> <p><a href="http://lh3.ggpht.com/-3aXyza5rpCs/USEJ1NWJlQI/AAAAAAAAESo/YoIAi6nGEo0/s1600-h/2013-01-10%25252007.37.34%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-10 07.37.34" border="0" alt="2013-01-10 07.37.34" src="http://lh6.ggpht.com/-eB7V3L_71oU/USEJ19RxzcI/AAAAAAAAESw/e5hGRwte5yY/2013-01-10%25252007.37.34_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Rustic Flatbread Pizza</strong></p> <p><a href="http://lh4.ggpht.com/-B-u4aTs0KVk/USEJ2b1dm2I/AAAAAAAAES4/ubIXtGD9GKQ/s1600-h/2013-01-10%25252008.39.06%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-10 08.39.06" border="0" alt="2013-01-10 08.39.06" src="http://lh3.ggpht.com/-2VJ9PTgENHs/USEJ25Wa1LI/AAAAAAAAETA/d2RzijrvhZM/2013-01-10%25252008.39.06_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Brioche Nanterre</strong></p> <p><a href="http://lh6.ggpht.com/-XoctTTx752s/USEJ3c77P9I/AAAAAAAAETI/adcJo97k4k4/s1600-h/2013-02-02%25252013.32.48%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-02 13.32.48" border="0" alt="2013-02-02 13.32.48" src="http://lh4.ggpht.com/-vx7081xd250/USEJ32mbhvI/AAAAAAAAETQ/jZxp1du83xM/2013-02-02%25252013.32.48_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Sliders</strong></p> <p><a href="http://lh4.ggpht.com/-dW7s_ArdG0o/USEJ4VQVE0I/AAAAAAAAETY/7KGi5iBQR8k/s1600-h/2013-01-14%25252008.39.05-5%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-14 08.39.05-5" border="0" alt="2013-01-14 08.39.05-5" src="http://lh4.ggpht.com/-ls1krKh0uWQ/USEJ41VT21I/AAAAAAAAETc/U0vfik8yPws/2013-01-14%25252008.39.05-5_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Buttermilk Biscuits and Bacon Jam</strong></p> <p><a href="http://lh3.ggpht.com/-4_Vf0DR0ZqI/USEJ5eKIhNI/AAAAAAAAETo/ROSar3EwXJY/s1600-h/2013-01-16%25252008.49.11%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-16 08.49.11" border="0" alt="2013-01-16 08.49.11" src="http://lh4.ggpht.com/-kHdBBzzaPjE/USEJ6GsmK9I/AAAAAAAAETw/P2D6vK2NJ9I/2013-01-16%25252008.49.11_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Classic Chocolate Chip Cookies</strong></p> <p><a href="http://lh4.ggpht.com/-C41Dj0cs8II/USEJ6WgNvSI/AAAAAAAAET4/ul3ftYVnefA/s1600-h/2013-01-16%25252007.37.56%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-16 07.37.56" border="0" alt="2013-01-16 07.37.56" src="http://lh3.ggpht.com/-7PdVsXCK7V8/USEJ6lGLjYI/AAAAAAAAEUA/g3-8ronZQ8I/2013-01-16%25252007.37.56_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Gougeres (Cheese Puffs)</strong></p> <p><a href="http://lh6.ggpht.com/-rwvnNsGaIW8/USEJ7Vi_CII/AAAAAAAAEUI/r0DNG1ILczI/s1600-h/2013-01-18%25252009.00.39%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-18 09.00.39" border="0" alt="2013-01-18 09.00.39" src="http://lh4.ggpht.com/-hootdmdZeVQ/USEJ7zp3EAI/AAAAAAAAEUQ/0PfPvgtE3Sk/2013-01-18%25252009.00.39_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Éclairs and Profiteroles</strong></p> <p><a href="http://lh6.ggpht.com/-pewB1dIedpo/USEJ8SxndLI/AAAAAAAAEUY/03_7sW-5xo0/s1600-h/2013-01-25%25252007.35.04%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-25 07.35.04" border="0" alt="2013-01-25 07.35.04" src="http://lh3.ggpht.com/-FDanTcwTVKM/USEJ8ut_r6I/AAAAAAAAEUg/cgfaF0Tr82c/2013-01-25%25252007.35.04_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Chicken Pot Pie</strong></p> <p><a href="http://lh3.ggpht.com/-_VwhQQTdkoE/USEJ9JnxTwI/AAAAAAAAEUo/c-I6eWBaJow/s1600-h/2013-01-25%25252007.28.32%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-25 07.28.32" border="0" alt="2013-01-25 07.28.32" src="http://lh5.ggpht.com/-jArxHB6Ze6w/USEJ9cVaTCI/AAAAAAAAEUs/J6Govx9pndk/2013-01-25%25252007.28.32_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Fruit Tarts</strong></p> <p><a href="http://lh6.ggpht.com/-4wb9yaUvvVw/USEJ9xoBUOI/AAAAAAAAEU4/lsLXKSkcjl8/s1600-h/2013-01-23%25252008.59.13%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-23 08.59.13" border="0" alt="2013-01-23 08.59.13" src="http://lh4.ggpht.com/-JB_g1WYiUfw/USEJ-QXpPnI/AAAAAAAAEVA/tFmE0yiSIgQ/2013-01-23%25252008.59.13_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh3.ggpht.com/-88pKWXNFtOI/USEJ-6-u0MI/AAAAAAAAEVI/qh5KPn9ozGo/s1600-h/2013-01-26%25252018.17.59%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-26 18.17.59" border="0" alt="2013-01-26 18.17.59" src="http://lh5.ggpht.com/-HYbdcoTxzN0/USEJ_V2qAnI/AAAAAAAAEVQ/LTTOK2DxF-E/2013-01-26%25252018.17.59_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Galette</strong></p> <p><a href="http://lh5.ggpht.com/-63paiz61RxQ/USEJ_5zc6ZI/AAAAAAAAEVY/mW-JMDynM2A/s1600-h/2013-01-31%25252007.59.33%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-31 07.59.33" border="0" alt="2013-01-31 07.59.33" src="http://lh6.ggpht.com/-TYLXIHevnRo/USEKAdf_oNI/AAAAAAAAEVg/wUaUaBDRg0s/2013-01-31%25252007.59.33_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Shrimp Newburg Vole-au-Vent</strong></p> <p><a href="http://lh6.ggpht.com/-HuUsj6Zh3jM/USEKAngCGCI/AAAAAAAAEVo/-HOPNH7VgwM/s1600-h/2013-01-31%25252008.27.36%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-31 08.27.36" border="0" alt="2013-01-31 08.27.36" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssIyGpBcDLN9JHoviYuKzt0ZjGX5Fck0eQu1MNpOlSE4ks6YLFHRNZTehZydzPYbxwSXspiREy1MZlwnTR1p6lrBqjvr0USbWPwiwmjgfuYuZ4N0YgCUrCLsBTHbhL-8uYoc8B7DqvZE_/?imgmax=800" width="640" height="361"></a></p> <p><strong>Cheese Soufflé</strong></p> <p><a href="http://lh6.ggpht.com/-ptkpKWOkD54/USEKBfMrmyI/AAAAAAAAEV0/EyBDw26Ao_c/s1600-h/2013-02-01%25252009.23.11-1%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-01 09.23.11-1" border="0" alt="2013-02-01 09.23.11-1" src="http://lh6.ggpht.com/-2PyC6yM13mg/USEKB3F1DXI/AAAAAAAAEWA/flH1k9Czm7M/2013-02-01%25252009.23.11-1_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Chocolate Soufflé</strong></p> <p><a href="http://lh4.ggpht.com/-VY2AQ_TbrkU/USEKCYl1C9I/AAAAAAAAEWI/UUaKyAy9hsw/s1600-h/2013-02-03%25252020.24.41%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-03 20.24.41" border="0" alt="2013-02-03 20.24.41" src="http://lh6.ggpht.com/-W7Y6r4Kpn1I/USEKCyyB7ZI/AAAAAAAAEWQ/V8Op97cj72U/2013-02-03%25252020.24.41_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Crème Brulee</strong></p> <p><a href="http://lh4.ggpht.com/-ajst-_bINpg/USEKDqRYfKI/AAAAAAAAEWY/Oiv0oBEO-hI/s1600-h/2013-02-06%25252006.40.39-16%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-06 06.40.39-16" border="0" alt="2013-02-06 06.40.39-16" src="http://lh6.ggpht.com/-sJ0SR3MOfTk/USEKENzcYtI/AAAAAAAAEWg/SbJEoS-mymk/2013-02-06%25252006.40.39-16_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Palmiers</strong></p> <p><a href="http://lh3.ggpht.com/-vVG83BHZQSw/USEKEusvrAI/AAAAAAAAEWk/S6SEOKR83-o/s1600-h/2013-02-06%25252008.49.40%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-06 08.49.40" border="0" alt="2013-02-06 08.49.40" src="http://lh3.ggpht.com/-k2tJg2lBaB4/USEKFIoN-CI/AAAAAAAAEWw/-Ok1wXGb39I/2013-02-06%25252008.49.40_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Devil’s Food Cake</strong></p> <p><a href="http://lh5.ggpht.com/-j1XcGifhSWM/USEKFq7llaI/AAAAAAAAEW4/dgbiCfyjz7U/s1600-h/2013-02-08%25252009.15.42%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-08 09.15.42" border="0" alt="2013-02-08 09.15.42" src="http://lh5.ggpht.com/-9BSWxb5dMXY/USEKGFeTKNI/AAAAAAAAEXA/qJdLVqvbyZM/2013-02-08%25252009.15.42_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Chocolate Truffles</strong></p> <p><a href="http://lh3.ggpht.com/-2et-d84RztM/USEKGux3Y0I/AAAAAAAAEXI/5tKSRwJA7_4/s1600-h/2013-02-12%25252008.47.49%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-12 08.47.49" border="0" alt="2013-02-12 08.47.49" src="http://lh3.ggpht.com/-eJQeRQ2h8U8/USEKG0y-EzI/AAAAAAAAEXQ/5WkM_9anphk/2013-02-12%25252008.47.49_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Banded Flourless Chocolate Mousse Cake</strong></p> <p><a href="http://lh3.ggpht.com/-3UOWxrgRfwI/USEKHaKAqxI/AAAAAAAAEXY/iWafuLDVZvU/s1600-h/2013-02-13%25252009.23.44%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-13 09.23.44" border="0" alt="2013-02-13 09.23.44" src="http://lh5.ggpht.com/-pUs6MZEMc9Y/USEKH-Mkp4I/AAAAAAAAEXg/54sSEtmtmyY/2013-02-13%25252009.23.44_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>Chocolate-Swirled Cheesecake</strong></p> <p><a href="http://lh6.ggpht.com/-ITHsk-GKGqU/USEKIGiUp9I/AAAAAAAAEXo/X_r4fcEKTe8/s1600-h/2013-02-14%25252007.49.54%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-02-14 07.49.54" border="0" alt="2013-02-14 07.49.54" src="http://lh4.ggpht.com/-k3t8e8ozcPk/USEKI1BHo5I/AAAAAAAAEXw/eWPqKIQ2JnY/2013-02-14%25252007.49.54_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-50372249536044652022013-02-02T09:53:00.001-08:002013-02-02T09:53:13.663-08:00Poached Filet of Sole in White Wine Sauce<p><a href="http://lh3.ggpht.com/-zWgvWALQAkg/UQ1SedWcnEI/AAAAAAAAEQg/-fNCPJNqc9M/s1600-h/2012-11-26%25252008.33.10%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-26 08.33.10" border="0" alt="2012-11-26 08.33.10" src="http://lh4.ggpht.com/-wZvJ9QBqpvc/UQ1Se3D76rI/AAAAAAAAEQo/2PU6tRLy724/2012-11-26%25252008.33.10_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>I must start this post with a confession – I am no great lover of cooked fish. When I was younger, I used to eat it all the time, but somewhere along the way my taste buds decided they weren't having it anymore. These days, the majority of my fish consumption comes in the form of sushi, but an enjoyment of cooked fish is starting to slowly return to me! Even so, I’ll still only go for white fish that doesn’t taste particularly fishy. Salmon is still a no go for me.</p> <p>Of course, a nice pan reduction sauce can make almost anything taste better than it was originally intended. Such is the case with this filet of sole recipe, called “Sole Vin Blanc” in French (Sole with White Wine). The filets are rolled, skewered, and then cooked in a pot full of aromatic vegetables, white wine, and stock, then served with roasted potatoes and sautéed mushrooms. It’s a fairly simple dish to prepare and, like me, you’ll probably wonder why it took you so long to try fish prepared this way.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Relatively Easy<br><strong>Active Prep Time:</strong> About 45 minutes<br><strong>Total Prep Time:</strong> About 1 hour<br><strong>Special Equipment:</strong> Fine mesh strainer (chinois), wooden skewers<br><strong>Serves:</strong> 2 – 3 <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>~ 1.5 pounds filet of sole</li> <li>6 - 8 red potatoes (white potatoes are fine as well)</li> <li>12 - 15 button mushrooms</li> <li>2 cloves garlic</li> <li>1/2 onion, rough chop</li> <li>1 shallot, rough chop</li> <li>1 large carrot, rough chop</li> <li>1 - 2 stalks celery, rough chop</li> <li>1 - 2 tablespoons whole peppercorns</li> <li>1 - 2 sprigs fresh thyme</li> <li>About 1 cup white wine</li> <li>1/2 beef stock, 1/2 chicken stock (amount varies depending on the size of the pot you use)</li> <li>1/4 - 1/2 cup heavy cream</li> <li>Chopped parsley, for garnish</li> <li>Salt and pepper, to taste</li> <li>Lemon juice, to taste</li></ul> <p><strong><font size="5">Instructions:</font></strong></p> <p><strong>(The potatoes will take longer to cook than the fish, so it is best to start there)</strong></p> <p>1. Cut each potato in half, then season potatoes with salt and pepper. Coat a pan with vegetable oil or clarified butter. Heat them in the pan, then place the pan in the oven at 400ºF.</p> <p><a href="http://lh4.ggpht.com/-25P6RrP7VZU/UQ1SfX4p-wI/AAAAAAAAEQw/KUzLcEBR2e8/s1600-h/2012-12-02%25252018.24.50%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-02 18.24.50" border="0" alt="2012-12-02 18.24.50" src="http://lh4.ggpht.com/-ayY69v4GVDc/UQ1SfgRQHpI/AAAAAAAAEQ4/TJ-zDgF-5sk/2012-12-02%25252018.24.50_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>(Move onto the fish now)</strong></p> <p>2. Season both sides of each filet with salt and pepper. </p> <p>3. Roll 3 – 4 filets together, then skewer them so they’ll hold together.</p> <p><a href="http://lh6.ggpht.com/-AAfYNNpTBI0/UQ1SgD3socI/AAAAAAAAERA/kIylQh-53zM/s1600-h/2012-12-02%25252018.47.21%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-02 18.47.21" border="0" alt="2012-12-02 18.47.21" src="http://lh6.ggpht.com/-N2Gbf2NGs_c/UQ1SgZzTi9I/AAAAAAAAERI/9dEYHDK0-M4/2012-12-02%25252018.47.21_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>3. Place the wine, onion, shallot, garlic, thyme, carrot, celery, peppercorns, and stems from the button mushrooms in a pot.</p> <p>4. Arrange the rolled up filets in the pot, then add equal parts chicken and beef stock. Fill the pot until the the filets are about half submerged in stock.</p> <p><a href="http://lh3.ggpht.com/-ROueI8qFM5M/UQ1SgxQmOvI/AAAAAAAAERQ/GiEwVIdrMZo/s1600-h/2012-12-02%25252018.48.54%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-02 18.48.54" border="0" alt="2012-12-02 18.48.54" src="http://lh6.ggpht.com/-QRmRXhwJdh0/UQ1ShPYMmNI/AAAAAAAAERY/a8wZDEXnSM0/2012-12-02%25252018.48.54_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>5. Cover the pot with tin foil, then place it in the oven at 400ºF for 10 – 15 minutes.</p> <p>6. While the fish is in the oven, sauté the mushrooms in oil or clarified butter, then set aside when they're cooked.</p> <p>7. Remove the fish from the oven. The potatoes may still need time to roast – continue cooking them until they’ve browned.</p> <p>8. Take the fish out of the pot, then strain the poaching liquid through a chinois and into a clean pan. Put the fish back in the pot and cover it with tin foil until needed.</p> <p>9. Cook the poaching liquid over high heat and allow it to reduce.</p> <p><a href="http://lh4.ggpht.com/-kf3qnGcaei4/UQ1ShuDkcPI/AAAAAAAAERg/8SljMBDFo5g/s1600-h/2012-12-02%25252019.20.33%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-02 19.20.33" border="0" alt="2012-12-02 19.20.33" src="http://lh6.ggpht.com/-GczG38QJBhQ/UQ1Sh60Z8WI/AAAAAAAAERo/x2y3Z1wn8OQ/2012-12-02%25252019.20.33_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>10. When the liquid reaches a semi-thick sauce consistency, add heavy cream and reduce a bit more.</p> <p><strong>(By now, the potatoes ought to be finished cooking, so remove them from the oven)</strong></p> <p>11. Place the filets in the pan with the sauce and spoon sauce over them until they’re completely coated in it.</p> <p>12. Arrange the filets on plates with extra sauce, potatoes, and mushrooms. Garnish with chopped parsley then serve.</p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-62234852864611495482013-01-20T10:36:00.001-08:002013-01-20T10:36:31.637-08:00Brioche Dough Cinnamon Rolls<p><a href="http://lh6.ggpht.com/-r_od-wTULro/UPw5C-CSiDI/AAAAAAAAEOM/A6rLO6FglYM/s1600-h/2013-01-13-10.24.593.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2013-01-13 10.24.59" border="0" alt="2013-01-13 10.24.59" src="http://lh4.ggpht.com/-HzS9oNBLkrI/UPw5DbReBvI/AAAAAAAAEOU/xWNNKNFpxCQ/2013-01-13-10.24.59_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Alright, so, I know I said I’d be posting a bunch of savory, meat-related dishes that I learned in class – and I still intend to post the rest of them. But first, let’s take a break – a sweet, delicious break. Since I’m in the baking and pastry class now, I figured why not have a sugary interlude before diving back into the entrees? It doesn’t get much better than a fresh batch of cinnamon rolls.</p> <p>One of the best kinds of dough I learned to make recently was brioche. The richness of it makes for the perfect cinnamon roll, and it’s relatively simple to make. Another thing to keep in mind is that for baking recipes, I’ll often be measuring out a lot of things in ounces now instead of teaspoons, tablespoons, and cups. Baking is like a precise science, especially when it comes to leavening agents like yeast, baking powder, and baking soda, so it is ultimately beneficial to measure things out this way instead. You can find a perfectly good scale for less then $30 at Target if you don’t have one – <a href="http://www.target.com/p/taylor-stainless-food-scale/-/A-14012995#prodSlot=medium_1_17&term=kitchen+scale">this is the one I’ve got</a>, and it works like a charm.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Relatively Easy<br><strong>Active Prep Time:</strong> About 1 hour<br><strong>Total Prep Time:</strong> 1 day<br><strong>Special Equipment:</strong> Stand mixer, kitchen scale<br><strong>Makes:</strong> 15 – 20 cinnamon rolls <p>Icing Recipe adapted from <a href="http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/">The Pioneer Woman</a> <p><strong><font size="5">Dough Ingredients:</font></strong> <ul> <li>5 oz. milk</li> <li>7 oz. butter, cubed, room temp</li> <li>1 lb. bread flour</li> <li>1 oz. fresh yeast (If you don't have fresh, use ½ oz. of dry active yeast, or 1/3 oz. of instant yeast)</li> <li>2¼ oz. granulated sugar</li> <li>3 eggs</li> <li>½ oz. salt</li></ul> <p><strong><font size="5">Filling Ingredients:</font></strong></p> <ul> <li>1 cup granulated sugar</li> <li>3 - 4 tablespoons cinnamon</li> <li>¼ lb. (1 stick) unsalted butter</li></ul> <p><strong><font size="5">Icing Ingredients:</font></strong></p> <ul> <li>1 bag Powdered Sugar</li> <li>2 teaspoons Maple Flavoring</li> <li>1/2 cup Milk</li> <li>1/4 cup Melted Butter</li> <li>1/4 cup Brewed Coffee</li> <li>1/8 teaspoon Salt</li></ul> <p><strong><font size="5">Instructions:</font></strong></p> <p><strong>(Start by making the dough 1 day in advance of when you intend to use it)</strong></p> <p>1. Pour the milk in the bowl of a stand mixer, then add the yeast. Stir to dissolve the yeast completely.</p> <p>2. Next add the eggs, sugar, flour, and salt – in that order. Do NOT put the salt first, or it will kill the yeast.</p> <p>3. Using the stand mixer’s dough hook attachment, knead the dough for about 5 minutes at medium speed until the dough is very stretchy. If the dough is too sticky, add some more flour as needed.</p> <p>4. Begin adding the butter a few pieces at a time. The dough should begin to get creamier and very sticky, though it will still be fairly stretchy.</p> <p>5. Spray a large plastic bag with non-stick cooking spray, then transfer the dough to the bag. Seal and refrigerate overnight.</p> <p>(The next day…)</p> <p>6. Cover a surface with a layer of bread flour and turn the dough out of the bag onto the floured surface.</p> <p>7. Sprinkle some bread flour on top of the dough and coat a rolling pin with it as well. Roll the dough out until it’s about ¼ inch thick. Let it rise for about 10 minutes.</p> <p><a href="http://lh4.ggpht.com/-qn7r0AwxAMY/UPw5EKI_SaI/AAAAAAAAEOc/rmoVficvkH0/s1600-h/2013-01-13%25252009.20.19%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-13 09.20.19" border="0" alt="2013-01-13 09.20.19" src="http://lh3.ggpht.com/-eJrojyXuxQ4/UPw5EdBFNTI/AAAAAAAAEOk/VnYpZzXlJtE/2013-01-13%25252009.20.19_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>8. While the dough rises, place the stick of butter in a small sauce pot and melt it down completely over medium heat. Keep it on the heat until it begins to brown. Once brown, spread evenly over the dough.</p> <p>9. Mix the granulated sugar and cinnamon together, then coat the buttered dough evenly. Roll the dough into a log.</p> <p><a href="http://lh3.ggpht.com/-9N8jHUWJ87c/UPw5EynnJhI/AAAAAAAAEOs/znfIdUE4bXs/s1600-h/2013-01-13%25252009.29.46-1%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-13 09.29.46-1" border="0" alt="2013-01-13 09.29.46-1" src="http://lh5.ggpht.com/-sA9N5GNRg6A/UPw5FcjLkoI/AAAAAAAAEO0/IsKKGykhoGQ/2013-01-13%25252009.29.46-1_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>10. Cut the dough into even pieces and arrange in a buttered pan. Cover with plastic wrap and place in a warm area to rise for another half hour.</p> <p><a href="http://lh5.ggpht.com/-Asen8CEbB6I/UPw5GDG8sHI/AAAAAAAAEO8/sFlDfU0phdk/s1600-h/2013-01-13%25252009.56.56-5%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-13 09.56.56-5" border="0" alt="2013-01-13 09.56.56-5" src="http://lh4.ggpht.com/-9wVLV_gMzP8/UPw5GctubmI/AAAAAAAAEPE/ZGTF80CzvuQ/2013-01-13%25252009.56.56-5_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>11. Bake at 400ºF for 15 – 20 minutes, or until golden brown on top.</p> <p><a href="http://lh5.ggpht.com/-Tqb2i6Seoeo/UPw5GyAd-BI/AAAAAAAAEPM/EhTSyfvZ-1M/s1600-h/2013-01-13%25252010.17.16%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-13 10.17.16" border="0" alt="2013-01-13 10.17.16" src="http://lh5.ggpht.com/-74mzYuwugFM/UPw5Hfpv6wI/AAAAAAAAEPU/Ux5CG6v4ElM/2013-01-13%25252010.17.16_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>(While the rolls are baking, prepare the icing)</strong></p> <p>12. Add the powdered sugar to a mixing bowl, then add maple flavoring, milk, melted butter, coffee, and salt. Whisk until the mixture becomes thick, but still pourable.</p> <p><a href="http://lh3.ggpht.com/-M3w1Ue_A8gk/UPw5Hg7gF-I/AAAAAAAAEPc/_35WjN4rY2o/s1600-h/2013-01-13%25252010.14.03%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-13 10.14.03" border="0" alt="2013-01-13 10.14.03" src="http://lh6.ggpht.com/-xtvdznOFW4s/UPw5IZhMe_I/AAAAAAAAEPk/C9rZ-LXS3Zk/2013-01-13%25252010.14.03_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>13. Generously spread the icing over the rolls, then cut and serve while warm.</p> <p><a href="http://lh6.ggpht.com/-xzor9jvDbDk/UPw5JeZ0HwI/AAAAAAAAEPs/R9-SvuI49E8/s1600-h/2013-01-13%25252010.24.59%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-13 10.24.59" border="0" alt="2013-01-13 10.24.59" src="http://lh3.ggpht.com/-sW6kZ_9p-T8/UPw5KO0ahYI/AAAAAAAAEP0/MJp87Uqmruc/2013-01-13%25252010.24.59_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh5.ggpht.com/-7KgSCtxTI7g/UPw5KwOFXhI/AAAAAAAAEP8/gz6OLrCwV40/s1600-h/2013-01-13%25252010.26.30%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2013-01-13 10.26.30" border="0" alt="2013-01-13 10.26.30" src="http://lh3.ggpht.com/-df8Qt43k-To/UPw5Lk_QG7I/AAAAAAAAEQE/uo__8vvLwlE/2013-01-13%25252010.26.30_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-5973137519212014022013-01-05T10:24:00.001-08:002013-01-05T10:24:34.114-08:00Duck Leg Poêler (Special Roast) With Sweet Pan Reduction Glaze<p><a href="http://lh6.ggpht.com/-C0X1WMEl2-s/UOhv2b3MPrI/AAAAAAAAENA/9Glf7xSQDII/s1600-h/2012-11-16%25252008.25.45-19%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-16 08.25.45-19" border="0" alt="2012-11-16 08.25.45-19" src="http://lh6.ggpht.com/-ZNN2ac_5e3w/UOhv23xKQiI/AAAAAAAAENI/tJ9o4x2Zm0I/2012-11-16%25252008.25.45-19_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Happy new year, everybody! In my previous recipe, the <a href="http://screwyourdietcooking.blogspot.com/2012/12/crispy-sauteed-duck-breast-with-cherry.html">sautéed duck breast</a>, I told you I'd also show you what to do with the legs and thighs of a duck as well. So, as promised, today I'll show you what to do with them. It's actually a relatively simple recipe that doesn't require a whole lot of labor, though that will also depend on what kind of side dish you choose to prepare with it. I made little potato tournes, but honestly, I do not recommend them. They're tricky, labor intensive, and exist basically just for their aesthetic appeal (and to drive culinary students insane). You'd do just as well with something like boiled potatoes without the fancy cuts, or green beans.</p> <p>Anyway, if you’ve ever roasted anything before, this is a little bit different. Poêler (which is a French culinary term with no English translation) refers to the process of roasting, but with moisture added. So instead of roasting in a pan by itself, these legs will be roasted on a bed of aromatic vegetables.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Relatively Easy<br><strong>Active Prep Time:</strong> About 1 hour<br><strong>Total Prep Time:</strong> About 30 minutes<br><strong>Special Equipment:</strong> Fine mesh strainer (<a href="http://www.eurocosm.com/Application/Products/cuisine/chinois-GB.asp">chinois</a>), basting brush<br><strong>Serves:</strong> 2 <p><strong><font size="5">Duck Poêler Ingredients:</font></strong> <ul> <li>2 duck legs, with thighs attached</li> <li>1 onion, rough chop</li> <li>1 - 2 large carrots, rough chop</li> <li>1 - 2 stalks celery, rough chop</li> <li>1 leek, rough chop (optional)</li> <li>2 sprigs fresh thyme</li> <li>2 cloves garlic</li> <li>2 tablespoons whole peppercorns</li> <li>3 tablespoons white wine</li> <li>3 tablespoons water</li> <li>Salt and pepper, to taste</li></ul> <p><font size="5"><strong>Pan Reduction Ingredients:</strong></font> <ul> <li>Remaining bits of duck meat</li> <li>½ onion, rough chop</li> <li>1 carrot, rough chop</li> <li>1 stalk celery, rough chop</li> <li>1 tablespoon whole peppercorns</li> <li>3 tablespoons granulated sugar</li> <li>About ½ cup white wine</li> <li>2 - 3 cups beef or veal stock</li> <li>2 tablespoons whole peppercorns</li> <li>1 sprig fresh thyme</li> <li>Squeeze of lemon juice</li> <li>Salt and pepper, to taste</li></ul> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Preheat the oven to 400ºF. </p> <p>2. Cut a couple small pieces of meat off of the thigh and set the pieces aside. Place the duck legs, skin side down, in a cold pan. Turn the heat up to medium-low and allow the fat to render out for about 5 minutes. Remove the legs from the pan and set aside. Pour the duck fat out of the pan, but do not clean it yet.</p> <p><a href="http://lh4.ggpht.com/-hEr4XQoUme8/UOhv3ApT9xI/AAAAAAAAENQ/-Z8H0Ccvw7I/s1600-h/2012-12-27%25252018.38.53%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-27 18.38.53" border="0" alt="2012-12-27 18.38.53" src="http://lh3.ggpht.com/-CYQbpHTvibo/UOhv3pBwxcI/AAAAAAAAENY/OKEZqKufYjQ/2012-12-27%25252018.38.53_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>3. Put the onion, carrots, celery, leek, garlic, thyme, peppercorns, wine, and water in a large sauce pot. Season the duck legs on both sides with salt and pepper, then place them in the pot, skin side up.</p> <p>4. Over medium heat, bring the liquid to a simmer. Cover the pot with tin foil, then place it in the oven for 40 – 45 minutes.</p> <p><strong>(After putting the duck in the oven, start on the pan reduction glaze – you’ll need some to baste the duck as it cooks)</strong></p> <p>5. Take the small pieces of meat you saved earlier and place them in the pan you used to render the fat out of the duck legs. Turn the heat up to medium-high and sear the meat.</p> <p>6. Add the onion, carrot, and celery to the pan and sweat them for about 3 – 5 minutes. </p> <p>7. Add wine to the pan to deglaze it, then let the wine reduce almost completely. Add the stock, thyme,and peppercorns to the pan.</p> <p>8. Let the liquid in the pan reduce about half way, then strain it through a chinois into another clean pan. At this point, add the sugar, mix it until dissolved, then continue cooking the sauce.</p> <p>9. As the sauce reduces further, the sugar will cause it to get thick and somewhat sticky. By now, there should be about 10 – 15 minutes left for your duck to cook. Pull it out of the oven and brush some of the pan reduction sauce on the duck legs, then cover and put back in the oven. Repeat this process every 3 – 5 minutes until the duck is finished cooking.</p> <p>10. When the duck is finished cooking, allow it to sit for about 5 minutes before removing it from the pot. Serve on a warm plate and drizzle any leftover pan reduction sauce around and on top of it.</p> <p><a href="http://lh4.ggpht.com/-FkdP1LbdsPU/UOhv39H8UgI/AAAAAAAAENg/bVOp0NlsDjo/s1600-h/2012-11-16%25252008.25.32%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-16 08.25.32" border="0" alt="2012-11-16 08.25.32" src="http://lh5.ggpht.com/-4NrCbqdzl_c/UOhv4aQ7aVI/AAAAAAAAENo/sLFGY0_IL4k/2012-11-16%25252008.25.32_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-6923546990208992652012-12-30T14:27:00.001-08:002012-12-30T14:27:56.583-08:00Crispy Sautéed Duck Breast with Cherry Quinoa<p><a href="http://lh4.ggpht.com/-1LQYecM5OeE/UOC_1ktZreI/AAAAAAAAELQ/ZSVTq9yZges/s1600-h/2012-11-16%25252008.22.33%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-16 08.22.33" border="0" alt="2012-11-16 08.22.33" src="http://lh6.ggpht.com/-jJ-nWkG_3NU/UOC_1zU-kMI/AAAAAAAAELY/D-lSjvEjANw/2012-11-16%25252008.22.33_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>And now for my favorite bird – duck! Chicken is alright, but it just doesn’t have the natural flavor or richness of a bird that can fly. If you’ve never had duck, my advice is: HAVE DUCK. It’s all dark meat, it’s fatty, and it’s delicious. This first duck dish is a relatively easy one, with only a few components to worry about. You can sauté using clarified butter, but I opted to use duck fat instead. Sweet, sweet, versatile duck fat. I found a little tub of it at Whole Foods, so that’s where I’d start looking if you’re not sure where to purchase it.</p> <p>Speaking of purchasing things, you’ll likely need to buy a whole duck and cut the breasts off for this. I couldn’t find any place selling just duck breasts, but if you can, go for it. If you buy a whole duck, don’t worry – the next recipe will tell you how best to prepare the legs and thighs, so stay tuned!</p> <a name='more'></a> <p><strong>Difficulty:</strong> Medium<br><strong>Active Prep Time:</strong> About 45 minutes<br><strong>Total Prep Time:</strong> About 45 minutes<br><strong>Special Equipment:</strong> Fine mesh strainer (<a href="http://www.eurocosm.com/Application/Products/cuisine/chinois-GB.asp">chinois</a>)<br><strong>Serves:</strong> 2 <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>2 duck breasts, skin on</li> <li>1 cup quinoa</li> <li>20 cherries, dehydrated, chopped</li> <li>2 cups chicken stock</li> <li>2 tablespoons red wine vinegar</li> <li>2 tablespoons water</li> <li>2 - 3 tablespoons granulated sugar</li> <li>Salt and pepper, to taste</li> <li>Rendered duck fat, as needed</li></ul> <p><strong><font size="5">Instructions:</font></strong></p> <p><strong>(Start by prepping the quinoa)</strong></p> <p>1. Preheat the oven to 400ºF.</p> <p>2. Add 1 cup of quinoa and 2 cups of chicken stock to a small pot. Bring to a simmer over medium heat, then add a few pinches of salt, cover the pot with a lid or aluminum foil, and place into the oven for 20 minutes.</p> <p>3. After 20 minutes, take the pot out of the oven and leave it covered. Set it aside for another 20 minutes.</p> <p><strong>(Once you take the quinoa out of the oven, you should start cooking your duck)</strong></p> <p>4. Lightly score the skin side of each breast to create a diamond pattern.</p> <p><a href="http://lh4.ggpht.com/-RLw2OcbL6_o/UOC_2VSKKMI/AAAAAAAAELg/IBgQmfr1gm0/s1600-h/2012-11-16%25252006.18.12%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-16 06.18.12" border="0" alt="2012-11-16 06.18.12" src="http://lh6.ggpht.com/-sRkAI7ANafU/UOC_3CPFQBI/AAAAAAAAELo/TO4pbu7PZ64/2012-11-16%25252006.18.12_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>5. Season both sides with salt and pepper, then place in a cold pan, skin side down. Turn the heat on medium low.</p> <p>6. The skin side of the breasts will begin to sizzle and fat will render out quickly. Use a spatula to make sure they do not stick to the pan.</p> <p><a href="http://lh5.ggpht.com/-dGP8ck0CeTc/UOC_3w158sI/AAAAAAAAELw/r28tAQqmARs/s1600-h/2012-12-27%25252019.20.25%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-27 19.20.25" border="0" alt="2012-12-27 19.20.25" src="http://lh3.ggpht.com/-tGxbpJk5-cc/UOC_4FmSqjI/AAAAAAAAEL4/pc7KmGo5kUU/2012-12-27%25252019.20.25_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>7. Add about 2 extra tablespoons of rendered duck fat to the pan and let it melt. Use a large spoon to baste the breasts with the fat every minute or so. You’ll see the meat on top beginning to cook as you do this.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUM842XxcsdxF-YmhZ_g5WJq0sXTXgb7Hb_7RRz70CHV-zCnEHZbiAC5szQUp9uzosQrBks5eg_GQRBxe-fks-nHiW92bemLKV76ZGTQvWIr8XqQprVfF_N6NY1GushjmNc0qbag0sm5vZ/s1600-h/2012-12-27%25252019.23.13%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-27 19.23.13" border="0" alt="2012-12-27 19.23.13" src="http://lh5.ggpht.com/-RAxKkKqnk1w/UOC_5JAANPI/AAAAAAAAEMI/WUjwqEqJXuA/2012-12-27%25252019.23.13_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>8. After about 10 minutes, the breasts should be mostly cooked if you’ve been basting regularly. The skin side should be a nice dark, golden brown. Turn off the heat and flip the breasts over. There will still be plenty of heat in the pan to finish cooking them for the next 2 – 3 minutes. When they’re done, place them on a rack and cover with tin foil.</p> <p><strong>(Once you’ve set the cooked duck aside, it’s time to make the cherry gastrique sauce)</strong></p> <p>9. Take the chopped, dehydrated cherries and place them in a pan with water and red wine vinegar.</p> <p><a href="http://lh6.ggpht.com/-TRV8uZavcUU/UOC_5kCLKxI/AAAAAAAAEMQ/S-uDAar2sl4/s1600-h/2012-12-27%25252019.08.21%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-27 19.08.21" border="0" alt="2012-12-27 19.08.21" src="http://lh6.ggpht.com/-GCwt7nBE-F8/UOC_6E69VJI/AAAAAAAAEMY/spcgwnEIIF8/2012-12-27%25252019.08.21_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>10. Turn the heat on medium-high and cook until the liquid has reduced by half. Pour the contents of the pan through a chinois or other fine mesh strainer, and into another clean pan. Now take the cherries and mix them into the quinoa, which should be ready to uncover by this point.</p> <p>11. Add another tablespoon of water to the pan with the remaining cherry-infused liquid, then add the sugar. Mix until it dissolves.</p> <p>12. Continue cooking the mixture until it reaches a syrupy consistency.</p> <p><strong>(Serving time!)</strong></p> <p>13. Use a serving spoon to spread some cherry gastrique on the plate. Make a bed of quinoa on top of that, then slice the duck breast and lay it on top of the quinoa (Don’t put sauce on top of the duck as I did – it was a mistake and you want the skin to stay crispy).</p> <p><a href="http://lh3.ggpht.com/-4Z9btY1cP5E/UOC_6WThoZI/AAAAAAAAEMg/p-LSxZ-B2OM/s1600-h/2012-11-16%25252008.22.52%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-16 08.22.52" border="0" alt="2012-11-16 08.22.52" src="http://lh4.ggpht.com/-zuWz23130H8/UOC_6xQkIxI/AAAAAAAAEMo/M8MyfOkTcTU/2012-11-16%25252008.22.52_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-49635559347315045312012-12-26T14:41:00.001-08:002012-12-26T14:41:25.875-08:00Sautéed Chicken with Mushroom Risotto and Asparagus<p><a href="http://lh5.ggpht.com/-8LuD4NOC0vc/UNt9CX74rFI/AAAAAAAAEKU/2OvKz3HUW3Q/s1600-h/2012-12-22%25252011.30.00-6%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-22 11.30.00-6" border="0" alt="2012-12-22 11.30.00-6" src="http://lh5.ggpht.com/-BuNeNd6_KXc/UNt9C5FWgKI/AAAAAAAAEKc/xAUMmIVPe0k/2012-12-22%25252011.30.00-6_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Next up, we’ve got a sautéed chicken airline breast (a boneless breast, skin on, with the drumette still attached), some mushroom risotto, sautéed asparagus, and pan reduction sauce. With so many different parts, this recipe is going to get fairly in depth. In fact, this dish was actually my entry into a cooking contest recently, and although I didn’t win, it came out pretty great. </p> <p>My point is, it’s pretty labor intensive and you’ll use a lot of pots and pans to make it happen. Its individual components are not especially difficult on their own, it’s just the combination of them and timing it all out that can be tricky. In fact, I’m going to be laying this one out a little differently than normal. Instead of trying to fit all the parts together for you, I’m going to list the preparation methods for each component in their own separate sections. That way you can coordinate it however you see fit, since my order of operations may or may not have been ideal for most. Do feel free to leave your feedback regarding this layout – let me know what works and what doesn’t.</p> <p>It might also help to have another cook in the kitchen to assist on this recipe – if no one is available, you may want to swap the risotto for mashed potatoes, depending on how adventurous you’re feeling. Included below will be tutorials for clarified butter and pan reduction sauce, both of which are necessary components of this dish. So if you’re feeling particularly ambitious, this is one dish that’s sure to impress.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Relatively Tough<br><strong>Active Prep Time:</strong> About 1 hour<br><strong>Total Prep Time:</strong> About 1 hour<br><strong>Special Equipment:</strong> A <a href="http://www.webstaurantstore.com/2-qt-bain-marie-pot/92278720.html">bain marie</a> or medium sized metal mixing bowl, fine mesh strainer (<a href="http://www.eurocosm.com/Application/Products/cuisine/chinois-GB.asp">chinois</a>)<br><strong>Serves:</strong> 1 – 2 <p><strong><font size="5">Chicken Ingredients:</font></strong> <ul> <li>1 chicken airline breast</li> <li>¼ - ½ cup of clarified butter</li> <li>Salt and pepper, to taste</li></ul> <p><strong><font size="5">Risotto Ingredients:</font></strong></p> <ul> <li>½ cup short grain rice (Arborio works best)</li> <li>1 Portobello mushroom (cleaned and cut into small cubes)</li> <li>1 tablespoon chopped parsley</li> <li>½ onion, finely diced</li> <li>2 cloves garlic, minced</li> <li>3 – 4 cups hot vegetable or chicken stock (or water)</li> <li>1 cup white wine</li></ul> <p><strong><font size="5">Pan Reduction Sauce Ingredients:</font></strong></p> <ul> <li>2 chicken wings or other chicken scraps</li> <li>2 - 3 cups veal or beef stock</li> <li>About ¼ – ½ cup white wine</li> <li>½ onion, rough chop</li> <li>½ large carrot, rough chop</li> <li>1 stalk celery, rough chop</li> <li>1 tablespoon whole peppercorns</li> <li>½ lemon</li> <li>1 - 2 sprigs of fresh thyme</li> <li>2 tablespoons unsalted butter</li></ul> <p><strong><font size="5">Miscellaneous:</font></strong></p> <ul> <li>About 10 stalks of asparagus</li> <li>1 pound unsalted butter (for clarifying)</li> <li>Salt and pepper, to taste</li></ul> <p><strong><font size="5">How To Clarify Butter:</font></strong></p> <p><strong>(Regardless of the order you choose for the prep of this dish, start with the clarified butter.)</strong></p> <p>1. Fill a small to medium sized pot with water and bring it to a simmer. Place a pound of unsalted butter in the mixing bowl and put it on top of the pot of simmering water. Allow the butter to melt completely.</p> <p>2. After about 10 minutes, the surface of the melted butter should be covered by frothy milk solids. Use a ladle or large spoon to gently skim the solids off.</p> <p><a href="http://lh5.ggpht.com/-Z-USMqyo628/UNt9Di4_LyI/AAAAAAAAEKk/pDMjbAIFyXM/s1600-h/2012-12-25%25252009.22.34%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-25 09.22.34" border="0" alt="2012-12-25 09.22.34" src="http://lh5.ggpht.com/-3aLTvMagF8s/UNt9EAW1gDI/AAAAAAAAEKs/1ozWVceYqDY/2012-12-25%25252009.22.34_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>3. Discard the solids. You should be left with the bright, golden, clarified result, which can be held warm in its bowl. You can store any leftover clarified butter in a plastic or metal container in the fridge. It’ll even last longer than whole butter. Now you’re ready to start this dish!</p> <p><a href="http://lh4.ggpht.com/-TLbTjnPO8VE/UNt9E3759_I/AAAAAAAAEK0/hVZEKJXh08M/s1600-h/2012-10-13%25252014.04.12%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 14.04.12" border="0" alt="2012-10-13 14.04.12" src="http://lh3.ggpht.com/-waySRjVRu8g/UNt9FM9TBiI/AAAAAAAAEK8/otqOhDqRrPg/2012-10-13%25252014.04.12_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Risotto Instructions:</font></strong></p> <p>1. Coat the bottom of a sauce pot with clarified butter, then add the finely diced onion and minced garlic to the pot. Sweat these for about 5 minutes.</p> <p>2. Add the rice to the pot and cook it for another 5 minutes. </p> <p>3. Add 1 cup of wine to the pot and simmer until it’s almost completely reduced.</p> <p>4. At this point, you should begin to cook your mushroom. Be sure it’s been cleaned and cut into small cubes. Place a small amount of clarified butter in a pan, then add the mushroom and sauté over medium heat for 5 – 10 minutes. Drain them on a paper towel, then set aside.</p> <p>5. Add enough stock to the pot to cover the rice. Let it reduce almost completely, then repeat the process 1 – 2 more times until the rice is cooked, but still a bit al dente (meaning each grain should be slightly hard in the middle still).</p> <p><strong><font size="5">Chicken Sauté Instructions:</font></strong></p> <p>1. Heat about ¼ cup of clarified butter in a large pan over high heat. </p> <p>2. Season both sides of the chicken with salt and pepper. Place the breast, skin side down, into the pan.</p> <p>3. Use a large spoon to baste the breast with the butter already in the pan. You should be basting pretty frequently, and the side facing up will begin to cook. Continue this process for around 10 minutes, or until the skin side of the breast is a dark golden brown.</p> <p>4. Turn the piece over and continue cooking for another 2 – 5 minutes, basting all the while.</p> <p>5. You’ll know the chicken is done when the internal temperature reads 165ºF, but if you lack a thermometer, there are other ways to tell: the chicken’s juices will run clear (or amber), the flesh should be firm to the touch, and the meat will be pulling away from the bone on the drumette.</p> <p>6. When the chicken is done, set it on a rack and cover with tin foil for 5 – 10 minutes before serving.</p> <p><strong><font size="5">Asparagus Instructions:</font></strong></p> <p>1. Set a medium sized pot full of salty water to boil over high heat. </p> <p>2. Once the water is boiling, add the asparagus to the pot. Cook for about 5 minutes (the stalks should be somewhat tender and very bright green at this point).</p> <p>3. Remove the asparagus from the pot and immediately place into a bowl full of ice water to stop the cooking process. Set aside until needed.</p> <p>4. When it gets close to serving time, put a small amount of clarified butter in a pan, warm it over medium heat, then add the asparagus to the pan.</p> <p>5. Season with salt and pepper, stirring the asparagus in the pan until they’re hot again. At that point, they’ll be ready to serve.</p> <p><strong><font size="5">Pan Reduction Sauce Instructions:</font></strong></p> <p>1. Start with a medium or large pan. Heat the pan over high heat, then add chicken wings or other scraps or protein. Sear them until dark brown on both sides, but try not to burn them.</p> <p>2. Add the onion, carrot, and celery to the pan. Cook (sweat) the aromatics for 3 – 5 minutes.</p> <p>3. Pour white wine into the pan to deglaze it, and, with a spatula, scrape and bits of meat that have become stuck to the bottom of the pan. Allow this to cook until the wine has been almost completely reduced away.</p> <p>4. Add enough stock to the pan to completely cover the rest of the ingredients. Add the thyme and peppercorns.</p> <p>5. Continue cooking over medium-high heat, until the stock has reduced to about half of its original volume. </p> <p>6. Strain the contents of the pan through a chinois and into another clean pan. Continue cooking over medium-high heat until the sauce has reduced further.</p> <p>7. Add a squeeze of lemon juice and, if necessary, a pinch of salt (though I’ve found that the lemon juice alone is quite effective at bringing out the sauce’s flavor). </p> <p>8. By now, the sauce should be at the proper consistency – thick enough to coat the back of a spoon without just rolling right off, but not so thick that it has become gelatinous. If it’s been over-reduced, just add some water and swirl it in.</p> <p>9. Add 1 – 2 tablespoons of unsalted butter to the sauce, and gently swirl it in until the butter has melted completely. (You can also use heavy cream instead of butter if you’d like a lighter sauce)</p> <p><strong><font size="5">Questions? Clarifications?</font></strong></p> <p>I know this recipe was written a lot differently than I normally do, I just could not figure out a way to write it the way I normally do and still have it make sense to you, my readers. That having been said, if you have any questions or need clarification about certain steps, feel free to email me or leave a comment here. Enjoy!</p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-17488217741506452172012-12-24T12:55:00.001-08:002012-12-24T12:55:46.951-08:00Grilled Chicken With Rice Pilaf and Glazed Vegetables<p><a href="http://lh5.ggpht.com/-aUh5LVyz9MU/UNjBTa7L9uI/AAAAAAAAEJ4/KvvSuwc_OIc/s1600-h/2012-11-14%25252008.38.29%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-14 08.38.29" border="0" alt="2012-11-14 08.38.29" src="http://lh3.ggpht.com/-YLVVdJKzZWs/UNjBUHTm-AI/AAAAAAAAEKA/ZN3Gph-3ucw/2012-11-14%25252008.38.29_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>We might as well start at the beginning of my most recent class, and it began with chicken. This particular dish is a grilled chicken breast de supreme (a boneless breast with the skin on), with rice pilaf and glazed carrots and turnips. It’s a fairly basic meal for one or two (though the recipe can be easily doubled, tripled, etc., depending on how many you need to feed) and takes less than an hour to prepare. </p> <p>Unfortunately, as I made this in class, I didn’t have the time to take pictures of the process. It is, however, fairly straightforward, so I’ll just do my best to make the description as detailed as possible. This won’t be an issue for ALL of the upcoming recipes here, but it will be for some of them. There is also the possibility that I’ll make these at home and update the recipes with pictures after the fact.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Relatively Easy<br><strong>Active Prep Time:</strong> About 45 minutes<br><strong>Total Prep Time:</strong> About 45 minutes<br><strong>Special Equipment:</strong> An outdoor or stovetop grill<br><strong>Serves:</strong> 1 – 2 <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>1 boneless chicken breast (skin on)</li> <li>1 large carrot (cubed)</li> <li>1 turnip (cubed)</li> <li>½ cup long grain white rice</li> <li>1 cup water or stock (chicken or vegetable)</li> <li>½ onion, finely chopped</li> <li>2 tablespoons unsalted butter</li> <li>1 tablespoon granulated sugar</li> <li>Salt and Pepper, to taste</li></ul> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Preheat the oven to 400°F and begin heating your grill. Additionally, set a pot of salt water to boil on a backburner.</p> <p>2. On the stove top over medium heat, melt 1 tablespoon of the butter in a small sauce pot, then add the onion. Cook for 3 – 5 minutes.</p> <p>3. Add the rice to the pot and cook for another 3 – 5 minutes.</p> <p>4. Add stock to the pot, then bring to a simmer. Add a few pinches of salt, then cover the pot with tin foil and place into the oven for 20 minutes.</p> <p>5. While the rice cooks, put the cubed carrot and turnip into the boiling salt water for about 5 – 6 minutes. Then remove them from the pot and place into a container full of ice water to stop them from cooking any further. Set aside.</p> <p>6. Generously sprinkle salt and pepper on both sides of the chicken breast, then place on the grill skin side down. After a few minutes, well defined grill marks should form. At this point, rotate the breast about 45° counter-clockwise to form a nice diamond pattern. </p> <p>7. By now, the rice should be ready to come out of the oven. Take it out, but leave it covered for another 20 minutes.</p> <p>8. Back to the chicken breast. At this point, the breast should be ready to flip over (you’ll see that the color of cooked meat has crawled about halfway up the breast). Repeat the grill marks part of step 6 to form grill marks in a diamond pattern on the uncooked side.</p> <p>9 . Once grill marks are formed on both sides, the chicken should be fully cooked (check for an internal temperature of 165°F just to be sure). The whole process should take about 10 – 20 minutes, depending on how hot your grill is. When it’s finished, place it on a rack and cover with tin foil to set for 5 – 10 minutes.</p> <p>10. Now it’s time to reheat your vegetables. Melt the remaining butter in a pan, then add about a tablespoon of water and the sugar. Place the vegetables in the pan and gently swirl them around for a few minutes until they’ve got a shiny, glazed look to them.</p> <p>11. Everything should be ready to go now. Uncover your rice and fluff it up with a fork. Slice up the chicken breast and place it on top of the rice, then serve.</p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com2tag:blogger.com,1999:blog-4427832394634052881.post-18672230091381558052012-12-23T12:00:00.001-08:002012-12-24T09:18:16.766-08:00Coming Soon to Screw Your Diet!<p><a href="http://lh5.ggpht.com/-E_lA6ipYZcg/UNdimhyrAuI/AAAAAAAAEE8/U-d1NbDXZ7E/s1600-h/2012-12-10%25252008.34.21-4%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-10 08.34.21-4" border="0" alt="2012-12-10 08.34.21-4" src="http://lh5.ggpht.com/-yhoo0dbtKtA/UNdinA15lpI/AAAAAAAAEFE/Tig1W1u1vOQ/2012-12-10%25252008.34.21-4_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="464"></a></p> <p>Hello everyone, and happy holidays! It’s been about a month now since I’ve really been able to update Screw Your Diet with new recipes, but that doesn’t mean I have nothing to post. Quite the contrary, in fact – I’ve been so busy cooking and learning, that I’m backlogged with delicious recipes! For the next 2 weeks, I’ve got a well deserved break from school, and I’ll use that time to post up as many of the dishes I’ve been working on as possible (the dish above is roasted rack of lamb with creamy polenta and ratatouille, by the way). </p> <p>Also, I will soon be adding a new page to the site called “The Basics”. Here you’ll find basic recipes and techniques to help you get started. Lessons on stock making, how to clarify butter, mother sauces, vinaigrette, pan reduction sauce, knife cuts, etc., just to name a few. A lot of the upcoming recipes feature these techniques, and rather than detailing them every time they’re needed, I felt it’d be easier to be able to simply refer to the basics page. It should be up and running before too long, so check back soon!</p> <p>In the meantime, enjoy previews and descriptions of all the recipes you’ll be seeing here over the next 2 weeks! (Note: they will not necessarily appear on the site in the order they’re listed below.)</p> <a name='more'></a> <p>Sautéed chicken airline breast with mushroom risotto, sautéed asparagus, and pan reduction sauce</p> <p><a href="http://lh4.ggpht.com/-NEkFPzrYuYs/UNdinls6x0I/AAAAAAAAEFM/9E48wBXG3aA/s1600-h/2012-12-22%25252011.30.00-6%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-22 11.30.00-6" border="0" alt="2012-12-22 11.30.00-6" src="http://lh4.ggpht.com/-QND4HSoxF_o/UNdin8m1GnI/AAAAAAAAEFU/TAnuJGEr050/2012-12-22%25252011.30.00-6_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Grilled chicken breast de supreme with rice pilaf and glazed vegetables.</p> <p><a href="http://lh6.ggpht.com/-T9kn3ThgUB0/UNdiouBQFOI/AAAAAAAAEFc/ardvCSAhe2A/s1600-h/2012-11-14%25252008.38.29%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-14 08.38.29" border="0" alt="2012-11-14 08.38.29" src="http://lh6.ggpht.com/-9fI57daPMFs/UNdio5Q7KnI/AAAAAAAAEFk/wduCS94vOTs/2012-11-14%25252008.38.29_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Crispy sauteed duck breast with cherry quinoa and cherry gastrique.</p> <p><a href="http://lh5.ggpht.com/-Y8u6kiBuVA8/UNdipLR9TRI/AAAAAAAAEFs/pDNkP3DHH2Y/s1600-h/2012-11-16%25252008.22.33%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-16 08.22.33" border="0" alt="2012-11-16 08.22.33" src="http://lh3.ggpht.com/-o3ZzIUCL31Q/UNdipXIqb6I/AAAAAAAAEF0/PTVQ4VGoumM/2012-11-16%25252008.22.33_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Duck poeler (special roast) with turnip tourne and sauce bigarade.</p> <p><a href="http://lh4.ggpht.com/-zIUFahmA5cU/UNdiqfKHctI/AAAAAAAAEF8/ZGzUx0Pf9Lc/s1600-h/2012-11-16%25252008.25.45-19%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-16 08.25.45-19" border="0" alt="2012-11-16 08.25.45-19" src="http://lh5.ggpht.com/-Js9Nx6TPMD4/UNdiq8KKPvI/AAAAAAAAEGE/m8rfyvIBFFI/2012-11-16%25252008.25.45-19_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Sautéed branzini with sautéed spinach and glazed potato tourne.</p> <p><a href="http://lh6.ggpht.com/-bG0yV8lr3c0/UNdirS4V1zI/AAAAAAAAEGM/tjVTTbywyOc/s1600-h/2012-11-20%25252008.24.00%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-20 08.24.00" border="0" alt="2012-11-20 08.24.00" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdAHIWzna2NWOI4wvIvXzwmbjzptHICzS-XO-C2EOYCXyZikmuLrloLdKBw9_KYUoEQrfdOgJAnI53ahfOfnA89szctcDzLSX8jBYHnkYiGkr8ffkLA_7W0gsu-NtObzL_pLwEbVRaFYZ/?imgmax=800" width="640" height="361"></a></p> <p>St. Jacques Provincial seared scallops with tomato and onion.</p> <p><a href="http://lh5.ggpht.com/-0lBrFwQI3Hs/UNdisVDUU0I/AAAAAAAAEGc/p0sy2r-3AA0/s1600-h/2012-11-26%25252008.23.27%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-26 08.23.27" border="0" alt="2012-11-26 08.23.27" src="http://lh4.ggpht.com/-1eQlUvYDi_k/UNditHwwhHI/AAAAAAAAEGk/Xx-2OLz1bQI/2012-11-26%25252008.23.27_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Sole vin Blanc (Poached Filet of Sole with white wine), roasted red potatoes and sautéed mushrooms.</p> <p><a href="http://lh6.ggpht.com/-mXEGotW6Hm8/UNdithSUSPI/AAAAAAAAEGs/ac7snx4oV04/s1600-h/2012-11-26%25252008.33.10%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-26 08.33.10" border="0" alt="2012-11-26 08.33.10" src="http://lh5.ggpht.com/-wy6L73tBZ1o/UNdit5C2FMI/AAAAAAAAEG0/qr27UsjyNog/2012-11-26%25252008.33.10_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Juicy Lucy stuffed burgers with bacon, sautéed onions, and a fried egg on top.</p> <p><a href="http://lh5.ggpht.com/-TV01U1bfyL0/UNdiuaYYIQI/AAAAAAAAEG8/a6JXBkVVBCU/s1600-h/2012-11-28%25252008.33.21%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-28 08.33.21" border="0" alt="2012-11-28 08.33.21" src="http://lh4.ggpht.com/-mWAO4XT6AMM/UNdiulw2zSI/AAAAAAAAEHE/3Rc81VSVESk/2012-11-28%25252008.33.21_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Grilled prime rib with dauphinoise potatoes</p> <p><a href="http://lh4.ggpht.com/-loUyh7InhUU/UNdivMNkeSI/AAAAAAAAEHM/gei_iJqWJ9M/s1600-h/2012-11-28%25252008.41.10%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-28 08.41.10" border="0" alt="2012-11-28 08.41.10" src="http://lh6.ggpht.com/-Q7p38Z9_0os/UNdivQAlLAI/AAAAAAAAEHU/5QS38gKL-es/2012-11-28%25252008.41.10_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Breaded veal cutlet with a poached egg, glazed potato tournes, and a brown butter lemon caper sauce.</p> <p><a href="http://lh5.ggpht.com/-ed3qqGavSYo/UNdiv7B633I/AAAAAAAAEHc/7QKTNDAJPcE/s1600-h/2012-12-04%25252008.14.16%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-04 08.14.16" border="0" alt="2012-12-04 08.14.16" src="http://lh5.ggpht.com/-V5GH9nwvnVQ/UNdiwLB97xI/AAAAAAAAEHk/tAFEB8i0muQ/2012-12-04%25252008.14.16_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Stewed veal chunks over rice pilaf, with sautéed mushrooms and pan reduction sauce.</p> <p><a href="http://lh6.ggpht.com/-p5CCkW8w6B0/UNdixIMKarI/AAAAAAAAEHs/jELzF903ghw/s1600-h/2012-12-04%25252008.29.58%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-04 08.29.58" border="0" alt="2012-12-04 08.29.58" src="http://lh6.ggpht.com/-tBZA3uPCBjg/UNdixl2cEDI/AAAAAAAAEH0/T33zlxJiCGo/2012-12-04%25252008.29.58_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Sautéed pork chop with mashed potatoes and sauce robert.</p> <p><a href="http://lh6.ggpht.com/-9lAB93_BuHc/UNdixwKfv7I/AAAAAAAAEH8/cQTyOlBy1JQ/s1600-h/2012-12-06%25252007.55.51%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-06 07.55.51" border="0" alt="2012-12-06 07.55.51" src="http://lh3.ggpht.com/-pJBZCFOezpg/UNdiyck2FEI/AAAAAAAAEIE/pcDN9uNvofM/2012-12-06%25252007.55.51_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Grilled pork chop with hassleback potato and sauce charcutiere.</p> <p><a href="http://lh5.ggpht.com/-Wce2zmSMI4E/UNdiym0_UwI/AAAAAAAAEIM/Nd36MpzaTOg/s1600-h/2012-12-06%25252008.13.23-7%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-06 08.13.23-7" border="0" alt="2012-12-06 08.13.23-7" src="http://lh6.ggpht.com/-WqpGt12oMCc/UNdizA1i5WI/AAAAAAAAEIU/kx3Hs0RuPk4/2012-12-06%25252008.13.23-7_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Roasted rack of lamb with creamy polenta, ratatouille, and pan reduction sauce.</p> <p><a href="http://lh5.ggpht.com/-0tmRHN_4TRw/UNdizr4rKgI/AAAAAAAAEIc/NrP4guB_N3A/s1600-h/2012-12-10%25252008.34.21-4%25255B11%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-10 08.34.21-4" border="0" alt="2012-12-10 08.34.21-4" src="http://lh5.ggpht.com/-6SRjOXefz7U/UNdi0JJJYeI/AAAAAAAAEIk/TeQ0_9Hg-Hg/2012-12-10%25252008.34.21-4_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="464"></a></p> <p>Stewed lamb curry with cheesy orzo and pan reduction sauce.</p> <p><a href="http://lh6.ggpht.com/-5D0-oLgeGwg/UNdi0mpwiQI/AAAAAAAAEIs/22o-RBqnP5Y/s1600-h/2012-12-10%25252008.38.44%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-10 08.38.44" border="0" alt="2012-12-10 08.38.44" src="http://lh6.ggpht.com/-qdxyyc8oA84/UNdi0_Hv98I/AAAAAAAAEI0/4Uqp71VxUqI/2012-12-10%25252008.38.44_thumb.jpg?imgmax=800" width="640" height="406"></a></p> <p>Roasted rabbit tenderloin with sticky rice and honey soy sauce reduction.</p> <p><a href="http://lh3.ggpht.com/-wni1ITOua7s/UNdi2JQrsUI/AAAAAAAAEI8/WhVwgS9vaqg/s1600-h/2012-12-14%25252008.29.43-10%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-14 08.29.43-10" border="0" alt="2012-12-14 08.29.43-10" src="http://lh6.ggpht.com/-TJ1qQoYKuG0/UNdi2k68Z4I/AAAAAAAAEJE/l589cdo4b2A/2012-12-14%25252008.29.43-10_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Braised rabbit leg with fresh ravioli and pan reduction cream sauce.</p> <p><a href="http://lh5.ggpht.com/-5zgAJ6VCsS4/UNdi243ehiI/AAAAAAAAEJM/6WtFcoBbb-c/s1600-h/2012-12-14%25252008.35.21-9%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-14 08.35.21-9" border="0" alt="2012-12-14 08.35.21-9" src="http://lh3.ggpht.com/-uWmgHqD-EWc/UNdi3lrRFAI/AAAAAAAAEJU/r1RrGTGQg44/2012-12-14%25252008.35.21-9_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Frisee salad with a tomato base, bacon vinaigrette, and a poached egg on top.</p> <p><a href="http://lh5.ggpht.com/-yqYMOPhbUPQ/UNdi33zGXVI/AAAAAAAAEJc/5TwkuwOZlh0/s1600-h/2012-12-22%25252010.34.13%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-12-22 10.34.13" border="0" alt="2012-12-22 10.34.13" src="http://lh5.ggpht.com/-y9uYuVGWcNQ/UNdi4eRoYiI/AAAAAAAAEJk/QiV4A7MvJJM/2012-12-22%25252010.34.13_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-16400756522411803992012-11-24T12:34:00.001-08:002012-11-24T12:34:10.104-08:00Perfect Rustic Mashed Potatoes<p><a href="http://lh3.ggpht.com/-t4RAicCpaV0/ULEvPq678eI/AAAAAAAAEEI/df-lRLsAwDs/s1600-h/2012-11-22%25252018.00.57%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-11-22 18.00.57" border="0" alt="2012-11-22 18.00.57" src="http://lh6.ggpht.com/-Xn6uJLpShak/ULEvQDsYyNI/AAAAAAAAEEQ/Eb_79UDDXWE/2012-11-22%25252018.00.57_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Thanksgiving is my favorite holiday. Of course, that has everything to do with the food, and nothing to do with being symbolically thankful for all the help the native Americans gave the first white settlers (who then showed their appreciation by slaughtering most of them). In any case, this was my first time actually contributing to the feast – I didn’t make the turkey, but I did make the mashed potatoes, as well as <a href="http://screwyourdietcooking.blogspot.com/2012/08/crack-pie.html">Crack Pie</a> for dessert (which was a huge hit, by the way). </p> <p>I’ve had mashed potatoes as a side dish for a number of meals that I’ve posted here on Screw Your Diet, but I usually don’t include a recipe since everyone likes to make them their own way. So I figured it was time to show you how <em>I</em> make them. Unfortunately, there won’t be any visual aides in this recipe, but mashed potatoes are pretty straightforward, so hopefully you won’t need them. If you do find yourself having trouble, feel free to shoot me an email!</p> <a name='more'></a> <p><strong>Difficulty:</strong> Easy<br><strong>Active Prep Time:</strong> About 35 minutes<br><strong>Total Prep Time:</strong> About 35 minutes<br><strong>Special Equipment:</strong> Potato masher or food mill<br><strong>Serves:</strong> 12 – 15 <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>7 - 8 large Russet potatoes</li> <li>5 - 6 red potatoes</li> <li>3 - 4 shallots, minced</li> <li>5 - 6 cloves garlic, minced</li> <li>4 - 5 tablespoons chives, chopped</li> <li>Cheese, as needed (The kind of cheese is up to you, really. I used a blend of parmesan, romano, and asiago, but cheddar, gruyere, or any other good melting cheese will work.)</li> <li>Melted butter, as needed</li> <li>Milk or heavy cream, as needed</li> <li>Salt and pepper - to taste</li></ul> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Peel and quarter the Russet potatoes. Quarter the reds as well, but leave the peels on. Put them in a large pot full of cold, salty water, then bring to a boil over high heat.</p> <p>2. While the potatoes cook, chop your shallots, garlic, and chives. Set the chives aside for later.</p> <p>3. Once the potatoes are tender, strain them, then put them back in the pot over low heat for about 5 minutes to cook out any excess moisture.</p> <p>4. In a separate pot or pan, melt about 2 tablespoons of butter. Place the minced garlic and shallots into the pan and lightly sauté (sweat) them for 5 minutes – long enough to be fully cooked, but not long enough to start caramelization.</p> <p>5. Mash the potatoes, then add the sautéed shallots and garlic.</p> <p>6. Add butter and cream, as necessary, and stir with a wooden spoon until it reaches your desired consistency. </p> <p>7. Add in cheese and chives, stirring until the cheese is melted. </p> <p>8. Season with salt and pepper, then serve hot.</p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-52579577160456288612012-11-17T12:00:00.000-08:002012-11-17T15:31:17.484-08:00Panna Cotta with Berry-Wine Sauce<p><a href="http://lh4.ggpht.com/-V_gZYxm1tNY/UKHm1H02goI/AAAAAAAAD94/TYiiDgTuctw/s1600-h/2012-11-10%25252021.50.43%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-11-10 21.50.43" border="0" alt="2012-11-10 21.50.43" src="http://lh6.ggpht.com/-K6mOu049WL4/UKHm1gQCH2I/AAAAAAAAD-A/29Gj3fzzgz0/2012-11-10%25252021.50.43_thumb.jpg?imgmax=800" width="640" height="361"></a><br>I feel like I have to do this more and more lately, but I do apologize that my updates to this site have been so infrequent these past couple of months. I really do wish I had more time, but I think you’ll find that this recipe was worth waiting for!</p> <p><br>This past weekend, to celebrate the finish of my second Culinary Foundations class, I decided to prepare something that is <em>not</em> covered as part of my school curriculum: panna cotta. This rich and delicious mixture of cream, sugar, and gelatin hails from Northern Italy, and is actually extremely simple to make. If you’ve never tried it, think of panna cotta as a kind of cream-based Jell-O, only a bit more firm. Served with a mixed berry and wine sauce, it’s a dessert you’ll be sure to never forget!<br></p> <a name='more'></a> <p><strong>Recipe adapted from <a href="http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/">David Lebovitz</a></strong></p> <p><strong>Difficulty:</strong> Easy<br><strong>Active Prep Time:</strong> About 15 minutes<br><strong>Total Prep Time:</strong> 2 – 3 hours<br><strong>Special Equipment:</strong> Blender or food processor<br><strong>Serves:</strong> 8</p> <p><strong><span style="font-size: large">Panna Cotta Ingredients:</span></strong> </p> <ul> <li>4 cups heavy cream <li>½ cup granulated sugar <li>2 teaspoons vanilla extract <li>2 packets powdered, unflavored gelatin (About 4½ tablespoons) <li>6 tablespoons cold water</li></ul> <p><a href="http://lh4.ggpht.com/-Y6NeNbypmEg/UKfuSx_52_I/AAAAAAAAEAM/SLZaqq9btCk/s1600-h/2012-10-26%25252018.42.42%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-26 18.42.42" border="0" alt="2012-10-26 18.42.42" src="http://lh3.ggpht.com/-b5vLaw_5KIw/UKfuTWmaK-I/AAAAAAAAEAU/cFNeGcGt9HE/2012-10-26%25252018.42.42_thumb.jpg?imgmax=800" width="640" height="361"></a><br><strong><span style="font-size: large">Sauce Ingredients:</span></strong></p> <ul> <li>½ cup red wine <li>3 tablespoons sugar <li>About 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries, etc)</li></ul> <p><strong><span style="font-size: large">Instructions:</span></strong></p> <p>1. In a medium sized bowl, add the cold water, then sprinkle the gelatin on top. Let stand for about 10 minutes.<br></p> <p><a href="http://lh3.ggpht.com/-Dft9GcjOISI/UKfuUbHKJiI/AAAAAAAAEAg/JE7OckXNNeE/s1600-h/2012-10-26%25252018.48.42%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-26 18.48.42" border="0" alt="2012-10-26 18.48.42" src="http://lh4.ggpht.com/-ihHrec4Z0TA/UKfuU3rxSpI/AAAAAAAAEAo/z3O-oXbpZDU/2012-10-26%25252018.48.42_thumb.jpg?imgmax=800" width="640" height="361"></a><br>2. Meanwhile, in a medium-large sauce pot, heat the heavy cream and sugar. Bring to a simmer <strong>(Do not boil!) </strong>and stir until sugar is completely dissolved. Remove from heat and add the vanilla extract.</p> <p>3. Lightly oil 8 custard cups, ramekins, muffin tins, or whichever vessel you intend to pour your liquid, with a neutral tasting oil (like Canola). Set aside.</p> <p>4. Pour the warm panna cotta mixture into the bowl with the gelatin. Stir until gelatin is completely dissolved.</p> <p><a href="http://lh4.ggpht.com/-r43IsJbI9sI/UKfuVsJqjjI/AAAAAAAAEAw/ZZplkGAVWUQ/s1600-h/2012-10-26%25252019.04.25%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-26 19.04.25" border="0" alt="2012-10-26 19.04.25" src="http://lh3.ggpht.com/-oyuRWEdyj6c/UKfuV3_Q8JI/AAAAAAAAEA4/xWqJAUk5FUU/2012-10-26%25252019.04.25_thumb.jpg?imgmax=800" width="640" height="361"></a><br>5. Divide the mixture into the prepared cups. Refrigerate until firm (at least 2 hours).</p> <p><strong>(When ready to serve, start making the sauce)</strong></p> <p>6. Mix the wine and sugar together in a sauce pan, simmering over medium heat. </p> <p>7. Simmer until the wine mixture has reduced about half way, then remove from heat and scrape into a bowl to cool completely.</p> <p>8. Rinse the berries (and hull the strawberries), then put them in a blender or food processor. Pour the cooled wine syrup into the blender as well, then puree.</p> <p><strong>(Serving time!)</strong></p> <p>9. Run a sharp knife around the edge of each panna cotta and turn them out onto a serving platter. Drizzle the berry-wine sauce over the top and garnish with extra berries. Serve and enjoy!<br></p> <p><a href="http://lh6.ggpht.com/-VCQ4VF35AQQ/UKfuWjD0sLI/AAAAAAAAEBA/QEec6b3RghU/s1600-h/2012-11-10%25252021.49.57%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-11-10 21.49.57" border="0" alt="2012-11-10 21.49.57" src="http://lh4.ggpht.com/-w1tI3P0qqoQ/UKfuW9slqHI/AAAAAAAAEBI/4TrPXe5Pq7E/2012-11-10%25252021.49.57_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh4.ggpht.com/-2FDoNxf5drQ/UKfuXVEDuQI/AAAAAAAAEBQ/FcPPih9WK-8/s1600-h/2012-11-10%25252021.50.22%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-11-10 21.50.22" border="0" alt="2012-11-10 21.50.22" src="http://lh6.ggpht.com/-lXl7bkmBhvU/UKfuX8O_uMI/AAAAAAAAEBY/2mXeHQKr0tU/2012-11-10%25252021.50.22_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh3.ggpht.com/-4NWKDgu9viM/UKfuYqrFS_I/AAAAAAAAEBg/E6Zz3mL7wuU/s1600-h/2012-11-10%25252021.53.56%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-11-10 21.53.56" border="0" alt="2012-11-10 21.53.56" src="http://lh3.ggpht.com/-Qkm08N7jHOA/UKfuZF3Pa9I/AAAAAAAAEBo/o4uusbEqkrw/2012-11-10%25252021.53.56_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh6.ggpht.com/-tKjcdJpGXbU/UKfuZi8Ea2I/AAAAAAAAEBw/fXX93SbCTf0/s1600-h/2012-11-10%25252021.54.16%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-11-10 21.54.16" border="0" alt="2012-11-10 21.54.16" src="http://lh3.ggpht.com/-uzNSLDth0T4/UKfuZ9WQ3XI/AAAAAAAAEB4/IUpU4QJ7sgo/2012-11-10%25252021.54.16_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-69409143295072372152012-11-11T11:02:00.001-08:002012-11-11T11:02:32.511-08:00Lobster Bisque<p><a href="http://lh3.ggpht.com/-lBsA2Zzmxo8/UJ_2LGd_lFI/AAAAAAAAD6U/fYmc-IxZ3qo/s1600-h/2012-10-16%25252008.47.21%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-16 08.47.21" border="0" alt="2012-10-16 08.47.21" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2KgWDBoaDXBQNWh-ILPGP6LG1iKNVpaTxGAlX726MCEkrKyqCrFRNPbRMZwU3gauVjtBldStszlvbwyJZ3VsU7hAbzQpBN1yaSAJ3F9CrNPGeBKfKA_rX5xw74u0Glq94n-D1vwuyLj1/?imgmax=800" width="640" height="361"></a></p> <p>Alright, we’ve made it – it’s the final soup! I saved the absolute best for last, so today we’ve got lobster bisque. This rich delicacy has a smooth, creamy texture and a flavor profile that’s both sweet and savory. For the best results, I recommend using a whole, live lobster, rather than one which has been frozen since I’ll be writing the recipe out as though you have a whole one. </p> <p>If you do choose to go the route of whole, live lobster, don’t boil it alive! The lobster will make an unpleasant sound, and it’s just not particularly humane. Instead, you should simply force your chef’s knife through the back of its head – that <em>sounds</em> even less humane, but it’s actually quick and painless. But that is the price of fine cuisine, is it not? Something has to die to become delicious food for us. And I promise you, your lobster’s sacrifice will not have been in vain, because there’s nothing quite like lobster bisque.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Moderately Tough<br><strong>Active Prep Time:</strong> About 1 hour<br><strong>Total Prep Time:</strong> About 1 hour<br><strong>Special Equipment:</strong> Fine mesh strainer (chinois), food processor or powerful blender, claw/shell crackers<br><strong>Serves:</strong> 2 – 3 <p><strong><font size="5">Ingredients:</font></strong></p> <ul> <li>1 whole, live lobster (I named mine Lemmy, and boy was he feisty!)</li> <li>2 tablespoons vegetable oil</li> <li>3 cloves garlic</li> <li>1 shallot</li> <li>½ large carrot</li> <li>½ leek, whites</li> <li>¼ onion</li> <li>1 stalk celery</li> <li>2 tablespoons tomato paste</li> <li>1 fresh tomato</li> <li>1 bouquet garni</li> <ul> <li>2 parsley stems</li> <li>1 bay leaf</li> <li>1 sprig thyme</li> <li>1 green leek leaf</li></ul> <li>2 sprigs fresh tarragon</li> <li>2 sprigs chervil or parsley</li> <li>½ cup rice</li> <li>1½ tablespoons cognac or sherry</li> <li>3 tablespoons white wine</li> <li>3 - 4 cups water</li> <li>3 - 5 tablespoons heavy cream</li> <li>¼ avocado (optional)</li> <li>Cayenne pepper, Salt, to taste</li></ul> <p><a href="http://lh6.ggpht.com/-MvDWKfaUzRQ/UJ_2Mh14WBI/AAAAAAAAD6k/7qJJAi9if0M/s1600-h/IMAG0437_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="Lemmy, we hardly knew ye but thank you for being delicious." border="0" alt="IMAG0437_BURST002" src="http://lh4.ggpht.com/-iN8ekwXJ6Bw/UJ_2NPJgoBI/AAAAAAAAD6s/dxVUqgc11Mg/IMAG0437_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Cut lobster in half length-wise, then chop into smaller pieces (keep the tail more or less intact). Sauté in oil until red.</p> <p>2. When tails are just cooked, remove from the pot, remove meat and set aside. Return the tail shells to the pot.</p> <p><a href="http://lh3.ggpht.com/-5rZqDchUVF4/UJ_2ODarcxI/AAAAAAAAD60/LCVYXcYq1v4/s1600-h/IMAG0440_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0440_BURST002" border="0" alt="IMAG0440_BURST002" src="http://lh5.ggpht.com/-byAwR6LeDNg/UJ_2OiSLaWI/AAAAAAAAD68/_PC2-30UPOI/IMAG0440_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>3. Add shallot, garlic, carrot, leek, onion, and celery to the pot. Cook (sweat) for about 5 minutes. Remove the claws, crack them open and set aside the meat if desired, then return the shells to the pot.</p> <p><a href="http://lh6.ggpht.com/-UC44g2acLes/UJ_2PCTWXuI/AAAAAAAAD7E/k7colXWH3ac/s1600-h/IMAG0439_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0439_BURST002" border="0" alt="IMAG0439_BURST002" src="http://lh6.ggpht.com/-M9R4wbTQ574/UJ_2PvQszQI/AAAAAAAAD7M/KQ96E0EWEnU/IMAG0439_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>4. Add tomato paste, fresh tomato, bouquet garni (parsley stem, bay leaf, and sprig of thyme wrapped in leek greens), tarragon, chervil (or parsley), and cook for about 5 minutes. Add rice and cook for another 5 minutes.</p> <p>5. Add cognac (or sherry) to the pot, followed by the white wine. Cook until the liquid has reduced about halfway.</p> <p>6. Add water to the pot and simmer for about 20 minutes, or until rice is fully cooked.</p> <p><a href="http://lh5.ggpht.com/-qs7GSlgDHvQ/UJ_2QKWtkfI/AAAAAAAAD7U/gM5t032hFPw/s1600-h/IMAG0441_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0441_BURST002" border="0" alt="IMAG0441_BURST002" src="http://lh6.ggpht.com/-3VDIsuxemso/UJ_2Qp_MjGI/AAAAAAAAD7c/DGBFHj-8qi4/IMAG0441_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>7. Season with salt and cayenne pepper. Add cream and reduce slightly, then add about a tablespoon of butter.</p> <p>8. Remove the toughest bits of shell from the pot (knuckles, elbows, claws). Pour the contents of the pot into a food processor or blender (We used Vita-Prep Blenders in class) and puree.</p> <p>9. Strain the mixture through a fine mesh strainer (chinois) into a clean pot. You will likely need to use a ladle or large spoon to force the mixture through the chinois. Season again as needed.</p> <p>10. Serve in a warm soup bowl, with chopped tail meat and avocado slices as garnish. If you want to be extra fancy about it, you can also add a few drops of heavy cream.</p> <p><a href="http://lh3.ggpht.com/-zPeL2uonozg/UJ_2RCnD4XI/AAAAAAAAD7k/myAFrXdWwWo/s1600-h/IMAG0442_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0442_BURST002" border="0" alt="IMAG0442_BURST002" src="http://lh5.ggpht.com/-p3S5ioG0YnQ/UJ_2RkgTyLI/AAAAAAAAD7s/8fRjhxCz5nM/IMAG0442_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-55963659868850277302012-11-03T19:13:00.001-07:002012-11-03T19:13:32.723-07:00Potage Mulligatawny<p><a href="http://lh6.ggpht.com/-wMJYSGIryfM/UJXPFRAX9PI/AAAAAAAAD0c/oyCeq3mSgdc/s1600-h/2012-10-14%25252015.45.04%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 15.45.04" border="0" alt="2012-10-14 15.45.04" src="http://lh5.ggpht.com/-6nW9hWemC2k/UJXPFuVdzhI/AAAAAAAAD0k/VQVijM9c3GQ/2012-10-14%25252015.45.04_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Okay everyone, this one is quite an undertaking – but it also happens to be one of the most delicious soups I’ve ever tasted. Potage Mulligatawny is a thick, hearty offspring of Indian and British influences. It’s got a delicious curry base and comes loaded with rice, diced apple, and a garnish of poached chicken breast and crispy bacon lardons for a symphony of flavors that must be experienced to be believed. But make no mistake – this is literally one of the most labor intensive dishes I’ve ever prepared. It employs multiple cooking techniques and loads of ingredients, so be prepared to set aside the better part of your day to make it. Even so, I can not recommend it enough, and once you taste it, you’ll be a believer as well.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Tough<br><strong>Active Prep Time:</strong> 2 - 3 hours<br><strong>Total Prep Time:</strong> 2 – 3 hours<br><strong>Special Equipment:</strong> Fine mesh strainer (chinois)<br><strong>Serves:</strong> 6 – 8 <p><strong><font size="5">Curry Stock Ingredients:</font></strong></p> <ul> <li>6 chicken wings <li>6 - 7 cups chicken stock or broth <li>2 - 3 tablespoons curry powder <li>1½ onions, diced <li>1½ stalks celery, chopped <li>3 carrots, chopped <li>3 tablespoons butter <li>Apple peelings <li>1 bouquet garni <ul> <li>1 - 2 Parsley Stems <li>1 sprigs of thyme <li>1 bay leaf <li>1 thin piece of celery <li>Wrapped in leek green</li></ul></li></ul> <p><strong><font size="5">Garnish Ingredients:</font></strong></p> <ul> <li>1 cup rice <li>3 slices thick cut bacon (cut into lardons) <li>1 chicken breast <li>2 - 3 apples, peeled and diced (save the peels for the curry broth) <li>2 - 3 tablespoons butter <li>Salt, pepper (to taste)</li></ul> <p><font size="5"><strong>Finishing Ingredients:</strong></font></p> <ul> <li>4 - 6 tablespoons butter <li>½ onion, small dice <li>About ¼ cup flour <li>1 cup heavy cream <li>Salt and pepper, to taste</li></ul> <p><a href="http://lh4.ggpht.com/-RwfJpdnpLvQ/UJXPGSdpw6I/AAAAAAAAD0s/eihHlnHvYqQ/s1600-h/2012-10-14%25252012.40.37%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 12.40.37" border="0" alt="2012-10-14 12.40.37" src="http://lh3.ggpht.com/-1QpEOGfNeoA/UJXPHDGFTzI/AAAAAAAAD00/djoY0ul6ncM/2012-10-14%25252012.40.37_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p><strong>(Start with the curry stock)</strong></p> <p>1. In a large sauce pot, sear the chicken wings in butter. Mix in the curry powder.</p> <p><a href="http://lh3.ggpht.com/-l0cExhz6tyY/UJXPH1iqiaI/AAAAAAAAD08/dp6VIdhdbi8/s1600-h/2012-10-14%25252014.00.45%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 14.00.45" border="0" alt="2012-10-14 14.00.45" src="http://lh5.ggpht.com/-xiJ135QnLVE/UJXPIHH7NSI/AAAAAAAAD1E/6FOGcoqOJPQ/2012-10-14%25252014.00.45_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>2. Add your mirepoix vegetables (carrot, celery, and onion) to the pot. Sweat them over low heat until the onion begins to turn transparent.</p> <p>3. Peel the apples and add the peels to the pot.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h89eGnIxtIwMMW4KlZkZ93zIWWtvOck8o9Pd99RQiH1j6W8jB21siL5lpsp5knLmE2FPip4gBcc7XfnE0LlexU6ZWk5hLFa7yyO5TVdUKFuwD4C9UvwmYXalG1GzzyKzaKL475PDPYJu/s1600-h/2012-10-14%25252014.07.02%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 14.07.02" border="0" alt="2012-10-14 14.07.02" src="http://lh3.ggpht.com/-sA9zPMHzMDc/UJXPJNzF7lI/AAAAAAAAD1U/1OaeXEZzVaU/2012-10-14%25252014.07.02_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>4. Cut the peeled apples into small cubes and place in lemon water to prevent browning. Set aside.</p> <p><a href="http://lh4.ggpht.com/--iue7JB-GIc/UJXPJ6LLVyI/AAAAAAAAD1c/sUHmNNp0_IM/s1600-h/2012-10-14%25252014.26.59%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 14.26.59" border="0" alt="2012-10-14 14.26.59" src="http://lh4.ggpht.com/-dTpZfY3esb0/UJXPKRMtJ2I/AAAAAAAAD1k/WdPK1iuGuK0/2012-10-14%25252014.26.59_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>5. Add chicken stock and your bouquet garni to the pot. Simmer for 25 – 30 minutes.</p> <p><a href="http://lh3.ggpht.com/-SLPyTKf3jfw/UJXPK-supiI/AAAAAAAAD1s/XVZ1HbuztUg/s1600-h/2012-10-14%25252014.11.03%25255B7%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 14.11.03" border="0" alt="2012-10-14 14.11.03" src="http://lh3.ggpht.com/-hA8OIWKV180/UJXPLB71AXI/AAAAAAAAD10/4oMnaszTCsk/2012-10-14%25252014.11.03_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="361"></a></p> <p>6. While the stock simmers, set another pot of salty water (or any left over chicken stock you might have) to boil. Once boiling, add the chicken breast to the pot and poach for about 15 minutes.</p> <p><a href="http://lh5.ggpht.com/-6WJphYZtgE0/UJXPLqn1fEI/AAAAAAAAD18/IcFVgNBMNsw/s1600-h/2012-10-14%25252014.20.26%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 14.20.26" border="0" alt="2012-10-14 14.20.26" src="http://lh5.ggpht.com/-tFPP_pVETHU/UJXPLwkErPI/AAAAAAAAD2E/T3b1d6gasNA/2012-10-14%25252014.20.26_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>7. Once fully cooked, remove the chicken breast from the pot. Let it cool on a paper towel and set aside.</p> <p>8. By the time the chicken is done cooking, your stock should be ready. Season with salt and pepper, then strain the stock through a chinois and into a bowl or bain marie. Set aside.</p> <p><a href="http://lh4.ggpht.com/-UQDYsHNtKC4/UJXPMcnJpbI/AAAAAAAAD2M/PydSGvZa_ho/s1600-h/2012-10-14%25252014.53.08%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 14.53.08" border="0" alt="2012-10-14 14.53.08" src="http://lh5.ggpht.com/-k8l2puusP2Q/UJXPM_psOJI/AAAAAAAAD2U/VeWyg6RJ_WM/2012-10-14%25252014.53.08_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>9. In a clean pot, add the ½ onion (small dice) and sweat in butter until tender. Add the flour and cook until the roux develops some color (about 5 minutes). </p> <p><a href="http://lh4.ggpht.com/-yVfOYxqvgmc/UJXPNMW-2hI/AAAAAAAAD2c/p93odokoiqs/s1600-h/2012-10-14%25252015.05.02%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 15.05.02" border="0" alt="2012-10-14 15.05.02" src="http://lh4.ggpht.com/-fhYZ8BvRXKU/UJXPNVVZMqI/AAAAAAAAD2k/zq7fZ7D-6PA/2012-10-14%25252015.05.02_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>10. Add the curry stock to the pot and whisk until smooth. Add the cream to the pot and simmer on low heat for 10 – 12 minutes.</p> <p><a href="http://lh6.ggpht.com/-LD_giGJlKso/UJXPN-NR3tI/AAAAAAAAD2s/RLcaFYGM1EU/s1600-h/2012-10-14%25252015.11.14%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 15.11.14" border="0" alt="2012-10-14 15.11.14" src="http://lh5.ggpht.com/-Vmrt_cURuDI/UJXPOXnOUOI/AAAAAAAAD20/DR254sfkCGM/2012-10-14%25252015.11.14_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>(Hang in there! Not too much longer now. Time to make the garnish while the broth simmers.)</strong></p> <p>11. Cook the rice. Put rice and water in a pot, then bring the water to a boil. Reduce heat, cover the pot, and simmer until most of the liquid has been absorbed.) Strain the rice, let it cool and drain on paper towels. Set aside.</p> <p>12. In a small sauté pan, add some water and blanch your bacon lardons over high heat for about 1 - 2 minutes (don’t let them get color – you’re basically just heating them up here). Dry the lardons, then sauté them in oil until golden brown and crispy. Set aside.</p> <p><a href="http://lh6.ggpht.com/-JO7euYrTvCA/UJXPO1yJArI/AAAAAAAAD28/0YO8jl1uquE/s1600-h/2012-10-14%25252015.35.54%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 15.35.54" border="0" alt="2012-10-14 15.35.54" src="http://lh3.ggpht.com/-1NzJRv2EASM/UJXPPdlQMEI/AAAAAAAAD3E/zue2iGCxSBg/2012-10-14%25252015.35.54_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>13. Cut your poached chicken breast into small strips. Set aside.</p> <p><a href="http://lh3.ggpht.com/-OfiwtDpufl4/UJXPPyiagLI/AAAAAAAAD3M/7eD6ErBUhdo/s1600-h/2012-10-14%25252015.21.22%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 15.21.22" border="0" alt="2012-10-14 15.21.22" src="http://lh6.ggpht.com/--AgyQNEHgtE/UJXPQR8rlOI/AAAAAAAAD3U/3WdvNkFDgjU/2012-10-14%25252015.21.22_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>(This is it – the home stretch! Time to finish this soup.)</strong></p> <p>14. Strain the simmering soup into a clean pot. Check the consistency and season as needed. It should be relatively thick at this point, but if it isn’t keep simmering over low heat to reduce it.</p> <p>15. Add the diced apple to the soup, then the rice. Simmer for another 8 – 10 minutes.</p> <p><a href="http://lh6.ggpht.com/-JbV4nwyvQcg/UJXPQ-hdduI/AAAAAAAAD3c/wf4c8LJBEUk/s1600-h/2012-10-14%25252015.41.53-7%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 15.41.53-7" border="0" alt="2012-10-14 15.41.53-7" src="http://lh3.ggpht.com/-tPWoSatibxM/UJXPRAjdeqI/AAAAAAAAD3k/-ZHWjW6bAxw/2012-10-14%25252015.41.53-7_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>16. Ladle the soup into warmed bowls, then pile some of the chicken breast and crispy lardons in the center. Serve hot.</p> <p><a href="http://lh6.ggpht.com/--4Cb4MjBsBc/UJXPRjh-r4I/AAAAAAAAD3s/ukfxubXeAeI/s1600-h/2012-10-14%25252015.48.04%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 15.48.04" border="0" alt="2012-10-14 15.48.04" src="http://lh4.ggpht.com/-DJUJWt2Z4do/UJXPR8njcaI/AAAAAAAAD30/3PkSswKiKiw/2012-10-14%25252015.48.04_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh6.ggpht.com/-SJFx9X9RYxo/UJXPSdrPCHI/AAAAAAAAD38/QbqN3crmJH0/s1600-h/2012-10-14%25252015.45.36%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-10-14 15.45.36" border="0" alt="2012-10-14 15.45.36" src="http://lh3.ggpht.com/-tx7vZBrnL8Q/UJXPSkRrD2I/AAAAAAAAD4E/MJhcVfaCArc/2012-10-14%25252015.45.36_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-84345151117036225572012-10-27T09:26:00.001-07:002012-10-27T09:26:54.040-07:00Potage Cultivateur<p><a href="http://lh3.ggpht.com/-5m0T3H4dK5I/UIwLM_PjygI/AAAAAAAADww/iDMELV9Ohcw/s1600-h/2012-10-14%25252019.32.52%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 19.32.52" border="0" alt="2012-10-14 19.32.52" src="http://lh3.ggpht.com/-d9-LCZaciHI/UIwLNem9DEI/AAAAAAAADw4/0QClg6Cb38Q/2012-10-14%25252019.32.52_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Sorry it’s taken so long for me to get to the next recipe. Between school and work, I don’t have a ton of time for posting these days! I’ll do my best to make more regular updates, but this is kind of the nature of the beast right now.</p> <p>Anyway, Potage Cultivateur is a hearty vegetable soup and would normally not exactly belong on a site called Screw Your Diet. It’s actually quite good, and good for you. It’s not an especially difficult soup to make either, though it can be time consuming due to the type of knife cut it calls for. The cut is called paysanne, and basically that means you’re looking for relatively flat squares, about ½” x ½”. While you don’t <em>have</em> to cut your vegetables in this way, it certainly makes for a nice presentation and helps to ensure that they’ll all be cooked evenly - it’s worth the extra bit of effort.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Moderate<br><strong>Active Prep Time:</strong> About 45 minutes<br><strong>Total Prep Time:</strong> 1 hour<br><strong>Special Equipment:</strong> None<br><strong>Serves:</strong> 2 – 3 <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>3 cups vegetables stock or broth</li> <li>½ white leek</li> <li>2 - 3 cabbage leaves</li> <li>½ large carrot</li> <li>½ turnip, peeled</li> <li>½ potato</li> <li>7 - 8 green beans</li> <li>¼ cup peas</li> <li>3 - 4 tablespoons butter</li> <li>1 bouquet garni</li> <ul> <li>1 - 2 Parsley Stems</li> <li>1 sprig of thyme</li> <li>1 bay leaf</li> <li>1 piece of celery</li></ul> <li>Salt and pepper, to taste</li></ul> <p>(Ignore the green onion in the picture. Not sure why it’s there! Also, there should be carrots.)</p> <p><a href="http://lh6.ggpht.com/-wvoP2YZrVvw/UIwLOJpRPBI/AAAAAAAADxA/KKVtXi2IXIo/s1600-h/2012-10-14%25252018.15.06%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 18.15.06" border="0" alt="2012-10-14 18.15.06" src="http://lh4.ggpht.com/-54CeEZdyp0g/UIwLOU6KH1I/AAAAAAAADxI/wmEbYx2tlMQ/2012-10-14%25252018.15.06_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Cut up your turnip, potato, leek whites, and carrot into smallish squares. Blanch your cabbage leaves (dip them in boiling water for about 30 seconds, then shock them in an ice bath), and cut them into small squares as well. Set the pieces of cabbage aside.</p> <p><a href="http://lh6.ggpht.com/-AE8dP8yitdM/UIwLO2MmofI/AAAAAAAADxQ/kZ7yMT9rda4/s1600-h/2012-10-14%25252018.45.31%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 18.45.31" border="0" alt="2012-10-14 18.45.31" src="http://lh3.ggpht.com/-P8Njh2qvIY4/UIwLPogA_wI/AAAAAAAADxY/DbKAYdYPW-8/2012-10-14%25252018.45.31_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>2. In a sauce pot, melt the butter over medium heat. Add the carrots and sweat them for about 2 minutes. Add the leek to the pot and sweat for another 2 minutes. Next add potato and turnip, and sweat for another 2 minutes. </p> <p><a href="http://lh6.ggpht.com/-lFzDXXPHQEM/UIwLQJZ5JbI/AAAAAAAADxg/CKrMiG6Cv-U/s1600-h/2012-10-14%25252018.53.08%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 18.53.08" border="0" alt="2012-10-14 18.53.08" src="http://lh3.ggpht.com/-hbAPCTtTUXQ/UIwLQty81dI/AAAAAAAADxo/VWpcOa3EsJo/2012-10-14%25252018.53.08_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>3. Add stock to the pot as well as a bouquet garni and simmer for 8 – 10 minutes. While it simmers, blanch your green beans the same way as the cabbage. Cut the beans into a few pieces each, then add to the pot. Continue simmering for another 10 minutes.</p> <p><a href="http://lh4.ggpht.com/-oSo5E4EPgFU/UIwLRNQ_O8I/AAAAAAAADxw/VHWvUJOg99A/s1600-h/2012-10-14%25252019.17.09%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 19.17.09" border="0" alt="2012-10-14 19.17.09" src="http://lh4.ggpht.com/-HY-eRCoSo_A/UIwLRbPe1NI/AAAAAAAADx4/yJba2uxgFtM/2012-10-14%25252019.17.09_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>4. Add half the peas to the pot and simmer for 2 more minutes. In the meantime, place the cabbage and remaining peas in a warmed soup bowl.</p> <p><a href="http://lh6.ggpht.com/-_74xWI_x7nE/UIwLR1LyteI/AAAAAAAADyA/U17yxL0kjr8/s1600-h/2012-10-14%25252019.30.20%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 19.30.20" border="0" alt="2012-10-14 19.30.20" src="http://lh5.ggpht.com/-8Vox1cJAhrc/UIwLSYDDSHI/AAAAAAAADyI/oO2bnb2e3GY/2012-10-14%25252019.30.20_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>5. Season the soup as needed with salt and pepper, then ladle it into the bowl and serve hot.</p> <p><a href="http://lh6.ggpht.com/-7T47poIEUQ4/UIwLSyZ-ClI/AAAAAAAADyQ/PEdHuSbGwCY/s1600-h/2012-10-14%25252019.32.52%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 19.32.52" border="0" alt="2012-10-14 19.32.52" src="http://lh5.ggpht.com/-4xEUQwR43IM/UIwLTISU-SI/AAAAAAAADyY/ZgRF8MMKDLk/2012-10-14%25252019.32.52_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com1tag:blogger.com,1999:blog-4427832394634052881.post-77079239354991677642012-10-18T11:02:00.001-07:002012-10-18T11:02:58.254-07:00Consommé Macédoine<p><a href="http://lh4.ggpht.com/-hIprJHUPHW0/UIBEKvrZXcI/AAAAAAAADrw/Q6UNvZHFNDU/s1600-h/2012-10-14%25252018.22.23%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 18.22.23" border="0" alt="2012-10-14 18.22.23" src="http://lh4.ggpht.com/-JSJ90ZMIRic/UIBELQ5q7NI/AAAAAAAADr4/k3f8gQlZH-w/2012-10-14%25252018.22.23_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>For the 3rd soup in what I’ve dubbed “Soup Madness 2012”, I made a consommé macédoine (or as a friend of mine referred to it, Minecraft Soup). Consommé means “completed” or “concentrated” in French, which is a pretty accurate way to describe this one. The flavor of it is very rich and concentrated in a remarkably clear broth. Macédoine refers to the cut of the garnish vegetables that go into the soup – leek, carrot, and celery, all cut into 4mm x 4mm x 4mm cubes (or in the leek’s case, just 4mm x 4mm). </p> <p>There are a lot of elements to work with in this soup, but if you’re careful and patient, you shouldn’t have <em>too</em> much trouble with it.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Moderate<br><strong>Active Prep Time:</strong> 1 hour <br><strong>Total Prep Time:</strong> 1 hour<br><strong>Special Equipment:</strong> Fine mesh strainer (or chinois), coffee filter<br><strong>Serves:</strong> 2 <p><strong><font size="5">Broth Ingredients:</font></strong></p> <ul> <li>3 - 5 ounces ground meat (beef or chicken preferable)</li> <li>3 cups chicken broth or stock</li> <li>3 egg whites</li> <li>½ of a large carrot, chopped (about 2 - 3 tablespoons)</li> <li>1 stalk celery, chopped (about 2 - 3 tablespoons)</li> <li>½ onion, chopped (about 3 - 4 tablespoons)</li> <li>1 tomato, diced</li> <li>1 teaspoon tomato paste</li> <li>2 sprigs fresh thyme</li> <li>1 bay leaf</li> <li>1 teaspoon whole peppercorns</li> <li>Salt and white pepper, to taste</li></ul> <p><strong><font size="5">Garnish Ingredients:</font></strong></p> <ul> <li>1 - 2 tablespoons carrot, macédoine cut</li> <li>1 - 2 tablespoons celery, macédoine cut</li> <li>1 - 2 tablespoons leek, macédoine cut</li></ul> <p><a href="http://lh4.ggpht.com/-aYJnHkd14wQ/UIBEMDtnCsI/AAAAAAAADsA/39BAxUjmJXw/s1600-h/2012-10-14%25252017.04.27%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 17.04.27" border="0" alt="2012-10-14 17.04.27" src="http://lh3.ggpht.com/-0NzlcJN2h_c/UIBEMtdknOI/AAAAAAAADsI/jmejMn-Fal0/2012-10-14%25252017.04.27_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Place the egg whites in a large mixing bowl. Whip for about 30 seconds, or until frothy. <p>2. Add the meat into the whipped egg and mix thoroughly. <p>3. Add the carrot, onion, celery, tomato, and tomato paste. Mix well, then add the chicken stock and mix for another 30 seconds. <p>4. Pour the mixture into a medium sauce pot, add the thyme and bay leaf, and simmer over medium-low heat. Stir the mixture every minute or so, and be sure it never boils. <p>5. After about 5 – 10 minutes, stop mixing the contents of the pot and let it sit for 30 minutes. Once again, do not let it boil – only a gentle simmer at the most. During this time, chop your garnish vegetables and set aside. <p><a href="http://lh3.ggpht.com/-NlGJoAcS3iI/UIBENKKugGI/AAAAAAAADsQ/96vjlwNOLEM/s1600-h/2012-10-14%25252017.51.15%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 17.51.15" border="0" alt="2012-10-14 17.51.15" src="http://lh5.ggpht.com/-NXZZEpgudFA/UIBENgXuUHI/AAAAAAAADsY/OeDJfmk5C1A/2012-10-14%25252017.51.15_thumb.jpg?imgmax=800" width="640" height="361"></a> <p>6. After about 30 minutes, the meat and egg white mixture will have formed a “raft” on top of the broth. Sprinkle on some peppercorns, then test the consistency of the raft with your finger to make sure it’s relatively sturdy, and not loose. <p><a href="http://lh3.ggpht.com/-muIf0gPHjH8/UIBEOSnBSGI/AAAAAAAADsg/Q8yoHYv1ps0/s1600-h/2012-10-14%25252017.50.57%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 17.50.57" border="0" alt="2012-10-14 17.50.57" src="http://lh4.ggpht.com/-tDZPp8lCESY/UIBEOzt4jdI/AAAAAAAADso/--dIHnhoZDY/2012-10-14%25252017.50.57_thumb.jpg?imgmax=800" width="640" height="361"></a> <p>7. Carefully cut or scoop out a hole in the middle of the raft (my instructor calls this a “blowhole”). Use the blowhole to taste. If it needs salt, season the raft, not the broth directly. The salt will be absorbed and the flavor will be drawn into the broth through the raft. Continue simmering over low heat, seasoning as necessary, until it’s very flavorful. <p><a href="http://lh6.ggpht.com/-WqqdZDy8Y5Q/UIBEP30evcI/AAAAAAAADsw/h0IZfM-daSM/s1600-h/2012-10-14%25252017.59.31%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 17.59.31" border="0" alt="2012-10-14 17.59.31" src="http://lh4.ggpht.com/-yuuER5Rn5oA/UIBEQvzNZjI/AAAAAAAADs4/9ew2HvQHA6s/2012-10-14%25252017.59.31_thumb.jpg?imgmax=800" width="640" height="361"></a> <p>8. Set up a clean pot with a fine mesh strainer and coffee filter over it. Set aside. <p><a href="http://lh6.ggpht.com/-ca7ha00z108/UIBERFfB6RI/AAAAAAAADtA/TAZDXPqzuvY/s1600-h/2012-10-14%25252017.55.16%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 17.55.16" border="0" alt="2012-10-14 17.55.16" src="http://lh3.ggpht.com/-ACcq4IbV2E0/UIBERlaclNI/AAAAAAAADtI/qGZdkzFhbHM/2012-10-14%25252017.55.16_thumb.jpg?imgmax=800" width="640" height="361"></a> <p>8. When the broth’s flavor has reached the desired level of concentration, place the prepared pot and strainer on a burner over low heat and carefully ladle the broth into it. Change the coffee filter as needed, but be sure not to let any solids through the strainer. Add the garnish vegetables to the pot. <p><a href="http://lh4.ggpht.com/--ceGAHxO7Jw/UIBESeVKMmI/AAAAAAAADtQ/eJQiSKiw_4o/s1600-h/2012-10-14%25252018.15.45%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 18.15.45" border="0" alt="2012-10-14 18.15.45" src="http://lh6.ggpht.com/-6WJrn9utJhw/UIBES_3u7dI/AAAAAAAADtY/WdarhKR9m7Y/2012-10-14%25252018.15.45_thumb.jpg?imgmax=800" width="640" height="361"></a> <p>9. Cook the vegetables for about 5 minutes over low heat, then serve in a warm bowl.</p> <p><a href="http://lh5.ggpht.com/-ztuYFkcuucI/UIBETpPCjuI/AAAAAAAADtg/LQB0MaP8z3o/s1600-h/2012-10-14%25252018.22.37%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-14 18.22.37" border="0" alt="2012-10-14 18.22.37" src="http://lh3.ggpht.com/-TMxGSLkvCtc/UIBEUCCCVFI/AAAAAAAADto/PzCJJJ31EQc/2012-10-14%25252018.22.37_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-90478548149638608592012-10-15T18:21:00.001-07:002012-10-15T18:22:11.070-07:00French Onion Soup<p><a href="http://lh4.ggpht.com/-lk4LaVRM_KI/UHy2YgX9aXI/AAAAAAAADnA/_FaIkWQ4ZzE/s1600-h/2012-10-13%25252018.21.55%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 18.21.55" border="0" alt="2012-10-13 18.21.55" src="http://lh4.ggpht.com/-LDnI2hzJTas/UHy2ZBVLZdI/AAAAAAAADnI/IcAVUP3iBVM/2012-10-13%25252018.21.55_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>After a very successful <a href="http://screwyourdietcooking.blogspot.com/2012/10/new-england-clam-chowder.html">New England clam chowder</a>, I decided it was time to make a French onion soup. It’s flavorful and extremely popular, though I found my first couple of attempts to be lacking. I initially tried to make it earlier in the week, and was not pleased with my results. When I made it in class later in the week, I was still not entirely pleased with how it turned out. Not satisfied with my results so far, I gave it another shot - the third time proved to be the charm, as this batch came out pretty close to perfect. The key is simple: take your time. Don’t rush it.</p> <a name='more'></a> <p><strong>Difficulty:</strong> Moderate<br><strong>Active Prep Time:</strong> 1 hour 15 minutes<br><strong>Total Prep Time:</strong> 1 hour 15 minutes<br><strong>Special Equipment:</strong> Broiler or oven/toaster with a broil function, soup crock<br><strong>Serves:</strong> 2 <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>1 large onion</li> <li>2 - 3 tablespoons butter</li> <li>3 - 4 tablespoons white wine</li> <li>2 - 3 cups beef or veal stock</li> <li>1 Bouquet Garni</li> <ul> <li>Parsley stem</li> <li>sprig of thyme</li> <li>bay leaf (not pictured)</li> <li>celery</li> <li>leek green</li></ul> <li>2 - 3 tablespoons Sherry</li> <li>2 - 3 slices baguette</li> <li>½ cup Gruyere cheese, grated</li> <li>Salt and Pepper, to taste</li></ul> <p><a href="http://lh3.ggpht.com/-OJLn3JANCig/UHy2ZiXAEZI/AAAAAAAADnQ/TwXgzURtg3w/s1600-h/2012-10-13%25252016.30.11%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 16.30.11" border="0" alt="2012-10-13 16.30.11" src="http://lh5.ggpht.com/-sX2u4EJLG5A/UHy2aZ33S0I/AAAAAAAADnY/kaDEP7r8nZ0/2012-10-13%25252016.30.11_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Begin by prepping the onion. Peel and cut in half, then slice along the grain to form thin strips.</p> <p><a href="http://lh6.ggpht.com/-Qu1Oc3Q71vg/UHy2a4sO2HI/AAAAAAAADng/LWADDmCRNjI/s1600-h/2012-10-13%25252016.42.20%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 16.42.20" border="0" alt="2012-10-13 16.42.20" src="http://lh5.ggpht.com/-J9WLvSquYYU/UHy2bqpiOuI/AAAAAAAADno/u_Jco_UFoMw/2012-10-13%25252016.42.20_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>2. In a medium sized sauce pot, melt the butter then add the onion. Cook them <em>very</em> slowly, over low heat, until dark brown (but not burnt) – about 45 minutes. Stir the pot from time to time, add a tablespoon of stock to the pot if things start burning or looking dry. It’s important to maintain moisture during this stage.</p> <p><a href="http://lh5.ggpht.com/-dA0udwRdpBI/UHy2cBUIAgI/AAAAAAAADnw/-0HMQmZgsGA/s1600-h/2012-10-13%25252017.35.22%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 17.35.22" border="0" alt="2012-10-13 17.35.22" src="http://lh4.ggpht.com/-KH3dltFxzww/UHy2ctM5SrI/AAAAAAAADn4/rqRH9t1MXW4/2012-10-13%25252017.35.22_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>3. Once the onions have darkened, deglaze the pot with white wine. Reduce the wine until almost dry.</p> <p>4. Add the stock to the pot, as well as the bouquet garni. Simmer for about 20 minutes, tasting occasionally and seasoning with salt and pepper as necessary.</p> <p><a href="http://lh4.ggpht.com/-vFTPyXqBW2U/UHy2dT4y0qI/AAAAAAAADoA/Iu8KzEisDwE/s1600-h/2012-10-13%25252016.54.49%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 16.54.49" border="0" alt="2012-10-13 16.54.49" src="http://lh3.ggpht.com/-P1r2bdXcswo/UHy2d8lLOwI/AAAAAAAADoI/LZBRL0LTQJE/2012-10-13%25252016.54.49_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh3.ggpht.com/-_n0bCiU-Nwg/UHy2eVYBw8I/AAAAAAAADoQ/shTLLS8tdIU/s1600-h/2012-10-13%25252017.38.38%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 17.38.38" border="0" alt="2012-10-13 17.38.38" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiky7e2J4AECW24BJ_9885y68pRoE0ID-6tuoH0Jq1LIzh8srFlVxWzHjK3JeJbn6I7yyTl_bpg0mVz54n4jM-9xLOdUSEQHHiWc1rJJf32DBRG4ThUdW0pZVlz1KQckng1DSbf1EQD850E/?imgmax=800" width="640" height="361"></a></p> <p>5. While the soup simmers, toast your baguette under a broiler (being careful not to burn it) then set aside. Grate the cheese and set that aside as well.</p> <p><a href="http://lh4.ggpht.com/-_yWGnt7A8b4/UHy2fsSxEzI/AAAAAAAADog/rdSJj6uQLzQ/s1600-h/2012-10-13%25252018.12.47%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 18.12.47" border="0" alt="2012-10-13 18.12.47" src="http://lh5.ggpht.com/-tYDbYFCOVkE/UHy2gJgY44I/AAAAAAAADoo/a2NL577YwUQ/2012-10-13%25252018.12.47_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>6. Once the soup has reduced about 25%, add the sherry and cook for another 5 minutes.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq82JWYecbmlbLM2B2u_io412LSTDKmPKCv9-tspvn113Xo5lRI3V1JXtmcVCuntHIE9z64GXNcgqhQnhfkki_8vVbOjDNhlZ04eRRaZqnMRs3pqupzxH32yiZApEZdu3odrnVrEyhDwG/s1600-h/2012-10-13%25252018.04.35%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 18.04.35" border="0" alt="2012-10-13 18.04.35" src="http://lh4.ggpht.com/-aTIcWSmeUP8/UHy2hfFS5ZI/AAAAAAAADo4/miF3EjEyEpk/2012-10-13%25252018.04.35_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>7. Ladle the soup into a soup crock, then top with baguette slices. Top with cheese, spreading it as evenly as possible.</p> <p><a href="http://lh5.ggpht.com/-TkGEXzugV7Y/UHy2hzpRkQI/AAAAAAAADpA/j0RRLpF4idQ/s1600-h/2012-10-13%25252018.15.26-6%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 18.15.26-6" border="0" alt="2012-10-13 18.15.26-6" src="http://lh5.ggpht.com/-RM0RnRmNpB8/UHy2iddz7AI/AAAAAAAADpI/TfO8TO7tujA/2012-10-13%25252018.15.26-6_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh4.ggpht.com/-7jKRMGr9C0g/UHy2jC73JqI/AAAAAAAADpQ/fzde9EmzjjA/s1600-h/2012-10-13%25252018.16.00%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 18.16.00" border="0" alt="2012-10-13 18.16.00" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDQql5bjofVRBNTMpEt8jYJ9PbbKuh6eIApSuOQT8VgUixL1MQJXbprmF8dJyKZcXbhbquGGkd2tR8so89Bbr357teVw-ehmtx-Anp6BQBqCuBx8PshL9XoN2dZVc6H09pQpW2gSsIx25/?imgmax=800" width="640" height="361"></a></p> <p>8. Place the bowl under the broiler until the cheese has melted and browned slightly. Serve immediately.</p> <p><a href="http://lh5.ggpht.com/-wxrVUG9yPD0/UHy2kb2f9QI/AAAAAAAADpg/U0JiTljL6Mg/s1600-h/2012-10-13%25252018.21.55%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 18.21.55" border="0" alt="2012-10-13 18.21.55" src="http://lh6.ggpht.com/-KTNian096RA/UHy2k456ZEI/AAAAAAAADpo/9sQApXYLuiY/2012-10-13%25252018.21.55_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-7490399078891495892012-10-13T14:48:00.001-07:002012-10-13T14:48:47.843-07:00New England Clam Chowder<p><a href="http://lh3.ggpht.com/-IJxeJTPjZ2c/UHnhmuEzxYI/AAAAAAAADjI/bV6t2vQEn3I/s1600-h/2012-10-13%25252013.45.58%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 13.45.58" border="0" alt="2012-10-13 13.45.58" src="http://lh5.ggpht.com/-tAIDC0q8V7E/UHnhnI1LSuI/AAAAAAAADjQ/4PjN2AwWIfY/2012-10-13%25252013.45.58_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>The start of the fall season also happens to be the start of soup season. After all, what’s better than a hot bowl of soup on a cold or rainy day? It’s just as well then that my schooling has taken a turn toward soups in the past week, and there are a number of fantastic recipes I’m excited to share with my readers here. So over the next week or so, I’ll be posting all soup, all the time.</p> <p>First up is a creamy, flavorful, New England clam chowder. It’s always been one of my favorite soups, and I was surprised to learn how easy it is to make. </p> <a name='more'></a> <p><strong>Difficulty:</strong> Relatively Easy<br><strong>Active Prep Time:</strong> About 45 minutes<br><strong>Total Prep Time:</strong> About 45 minutes<br><strong>Special Equipment:</strong> None<br><strong>Serves:</strong> 2 <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>½ cup clams (canned, chopped)</li> <li>1½ tablespoons thick cut bacon, chopped</li> <li>1 cup clam juice</li> <li>1 tablespoon vegetable oil or clarified butter</li> <li>½ cup onion, diced</li> <li>1 potato, diced (small cubes, about ¼" x ¼" x ¼")</li> <li>1 tablespoon fresh thyme, chopped</li> <li>1/3 cup cream</li> <li>½ cup water</li> <li>About ¼ cup flour</li> <li>2 cloves garlic, minced</li> <li>Salt and white pepper to taste</li></ul> <p><a href="http://lh6.ggpht.com/-Lr-CNcxxPBo/UHnhn-sV_hI/AAAAAAAADjY/O10rl4C0k14/s1600-h/2012-10-13%25252012.41.07%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 12.41.07" border="0" alt="2012-10-13 12.41.07" src="http://lh3.ggpht.com/-DqWoc5kjOQ8/UHnhopbHsSI/AAAAAAAADjg/t5KWPtq5Gcs/2012-10-13%25252012.41.07_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Do all of your vegetable prep first. Dice your onion and set aside. Mince your garlic and set that aside as well. Finally, dice your potato and submerge the pieces in a bowl of water until needed.</p> <p><a href="http://lh3.ggpht.com/-8ZFP1ofXhZ0/UHnhpJ9114I/AAAAAAAADjo/nkoSN1rnmik/s1600-h/2012-10-13%25252012.56.46%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 12.56.46" border="0" alt="2012-10-13 12.56.46" src="http://lh6.ggpht.com/-jf8TpQjdSBY/UHnhpuje1NI/AAAAAAAADjw/jCBIHqCTvFE/2012-10-13%25252012.56.46_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>2. Dice about half a strip of bacon and set aside. </p> <p><a href="http://lh6.ggpht.com/-Vhcg5xqYq5o/UHnhqIb0zzI/AAAAAAAADj4/AIDz3_wZ8r0/s1600-h/2012-10-13%25252013.11.41%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 13.11.41" border="0" alt="2012-10-13 13.11.41" src="http://lh6.ggpht.com/-x0zLOVlAq-M/UHnhq7cxBeI/AAAAAAAADkA/j04jL4Ci8Z0/2012-10-13%25252013.11.41_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>3. In a sauce pot, add the oil or butter and heat over a low flame. Add the bacon and render it until part of the fat has melted off. Stir or toss frequently to prevent the bacon from burning.</p> <p><a href="http://lh6.ggpht.com/-dFtpJilzOUs/UHnhrmyuB9I/AAAAAAAADkI/QoN3rfnFF4I/s1600-h/2012-10-13%25252013.20.30%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 13.20.30" border="0" alt="2012-10-13 13.20.30" src="http://lh6.ggpht.com/-OvL8XwLQEHg/UHnhsHJIQbI/AAAAAAAADkQ/v3SDdXv0fFk/2012-10-13%25252013.20.30_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>4. Add the onion and garlic to the pot. Sauté them until the onion is partially translucent (this is called “sweating”).</p> <p><a href="http://lh5.ggpht.com/-fv0hNuDas1U/UHnhtCurPcI/AAAAAAAADkY/L9xWeYQB5HM/s1600-h/2012-10-13%25252013.22.40%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 13.22.40" border="0" alt="2012-10-13 13.22.40" src="http://lh4.ggpht.com/-iuSoidIbEHY/UHnhtfAd_PI/AAAAAAAADkg/8VEMGBrSQAQ/2012-10-13%25252013.22.40_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>5. Once the onion is partially cooked, add the flour to the pot and whisk it in to absorb the oil and fat. This creates a roux that will ultimately assist in the thickening of the soup.</p> <p>6. Pour in the clam juice and water, and whisk well. Add your potato and chopped thyme to the pot and stir well. Simmer over low heat until the potatoes are tender and the liquid in the pot has reduced by about 25%.</p> <p><a href="http://lh4.ggpht.com/-msuM_7mUFR8/UHnhuBJ-yAI/AAAAAAAADko/hMlB5VlHs_Y/s1600-h/2012-10-13%25252013.28.37%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 13.28.37" border="0" alt="2012-10-13 13.28.37" src="http://lh3.ggpht.com/-zayUVB_hyoU/UHnhuQZsZ6I/AAAAAAAADkw/6UwDkQXMDno/2012-10-13%25252013.28.37_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>7. In a separate bowl, measure out the appropriate amount of cream. Add a ladle full of the soup liquid to the cream and mix well. Pour the mixture back into the main pot, then add the clams.</p> <p><a href="http://lh6.ggpht.com/-40UQZg1CI0A/UHnhu_eBjRI/AAAAAAAADk4/DKtqD_UVSbU/s1600-h/2012-10-13%25252013.39.57%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-10-13 13.39.57" border="0" alt="2012-10-13 13.39.57" src="http://lh6.ggpht.com/-qJJPqd7o6Dc/UHnhvFx0KLI/AAAAAAAADlA/wc9ozhxWx8I/2012-10-13%25252013.39.57_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="361"></a></p> <p>8. Simmer over low heat, stirring frequently, until the soup has reached a creamy consistency (About 5 – 7 minutes). Season as necessary with salt and white pepper.</p> <p>9. Serve in a warmed soup bowl with a bit of parsley for garnish.</p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-17530930281572365912012-10-10T11:07:00.001-07:002012-10-10T11:07:41.354-07:00Dark Chocolate Pudding<p><a href="http://lh5.ggpht.com/-BDj6TZXsnvU/UHW5RoMd1uI/AAAAAAAADdI/i7asNe0rFNc/s1600-h/IMAG0315_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0315_BURST002" border="0" alt="IMAG0315_BURST002" src="http://lh4.ggpht.com/-Dq3cVKbUKYE/UHW5SFdaePI/AAAAAAAADdQ/UT-CEdw2DAY/IMAG0315_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Chocolate pudding used to be a childhood favorite of mine. As I got older, my love for pudding gave way to more, “sophisticated” chocolate offerings, but I knew a small part of me would always love it. That part of me took control of me this past weekend and demanded that I produce something rich and chocolatey, the likes of which I had not tasted in a long time. And so I did!</p> <p>This was my first time making pudding, but I found the process to be a lot easier than I expected. Granted, there is a stretch of about 10 – 15 minutes where you’ll be stirring and whisking constantly, but aside from that, it’s really not too much of a hassle to make.</p> <a name='more'></a> <p>Recipe adapted from <a href="http://www.chow.com/recipes/30475-deep-dark-chocolate-pudding">Chow.com</a></p> <p><strong>Difficulty:</strong> Relatively Easy<br><strong>Active Prep Time:</strong> About 45 minutes<br><strong>Total Prep Time:</strong> 4 hours<br><strong>Special Equipment:</strong> Stand Mixer, fine mesh strainer<br><strong>Serves:</strong> About 8 <p><font size="5">Pudding Ingredients:</font> <ul> <li>4 large egg yolks</li> <li>2 cups heavy cream</li> <li>3/4 cup granulated sugar</li> <li>1/4 cup cocoa powder</li> <li>3 tablespoons cornstarch</li> <li>1/4 teaspoon salt</li> <li>1 1/2 cups whole milk</li> <li>8 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)</li> <li>1 teaspoon vanilla extract</li></ul> <p><a href="http://lh4.ggpht.com/-bVgjlxfq8tM/UHW5S3kndzI/AAAAAAAADdY/1jtg8c-vOlE/s1600-h/IMAG0303_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0303_BURST002" border="0" alt="IMAG0303_BURST002" src="http://lh5.ggpht.com/-POyEi-JpWJY/UHW5TY_2DkI/AAAAAAAADdg/nVikfZ64liI/IMAG0303_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Whipped Crème Fraîche Ingredients:</font></strong></p> <ul> <li>1 cup heavy cream</li> <li>1/2 cup crème fraîche</li> <li>1/4 cup powdered sugar</li> <li>1 teaspoon vanilla extract</li></ul> <p><a href="http://lh5.ggpht.com/-f2VP3m27FWY/UHW5T48AmWI/AAAAAAAADdo/ciEUIO0OehE/s1600-h/IMAG0313_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0313_BURST002" border="0" alt="IMAG0313_BURST002" src="http://lh5.ggpht.com/-wS6Z05Sb0Uk/UHW5UanWdtI/AAAAAAAADdw/wRiYjs_tj3I/IMAG0313_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Place a fine-mesh strainer over a large bowl and set aside for later.</p> <p>2. In a separate bowl, whip together the egg yolks and cream until well mixed, then set aside.</p> <p>3. Place the sugar, cocoa powder, cornstarch, and salt in a large, heavy-bottomed saucepan and whisk to combine. Slowly whisk in the milk until smooth.</p> <p>4. Place the pan over medium heat, stirring constantly with a rubber spatula. Be sure to scrape the bottom of the pan as well, and continue until the mixture comes to a simmer and thickens slightly - about 5 - 7 minutes.</p> <p>5. Remove the pan from the heat and slowly whisk the contents into the bowl with the cream and egg yolk mixture. Once mixed, pour the egg-cocoa mixture back into the saucepan and continue cooking over medium heat, stirring constantly and scraping the bottom of the pan as before, until it just begins to simmer - about 7 minutes. Reduce the heat to low and cook, stirring constantly, until thickened, about 1 minute more.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3SY3F-FVpQJLUAMgvSvYDgEqd7fN384sTUrU1A5c93dnpF4i6HAiwZ_CAboUmw6J3w5qMfAgGPx7M-W8YxXsBXFYcOFZbT_bulOFDu0ji06gs1gHMOxIeNhzVk8o3E8cOfMF0DpqmzZI/s1600-h/IMAG0305_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0305_BURST002" border="0" alt="IMAG0305_BURST002" src="http://lh4.ggpht.com/-SKUkLwTo8AM/UHW5VSLlemI/AAAAAAAADeA/8q78dbG6fMs/IMAG0305_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>6. Immediately pour the mixture through the prepared strainer, scraping any extra clinging to the underside of the strainer into the bowl. Discard the solids left in the strainer. Add the chocolate and vanilla to the bowl and stir until the chocolate has melted and the pudding is smooth.</p> <p><a href="http://lh5.ggpht.com/-bhrlzJtyrP8/UHW5WAO_klI/AAAAAAAADeI/1x-qcj5hMTU/s1600-h/IMAG0308_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0308_BURST002" border="0" alt="IMAG0308_BURST002" src="http://lh4.ggpht.com/-0bF4ELUaD8Y/UHW5WtGouyI/AAAAAAAADeQ/_aTf_lHTdRo/IMAG0308_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>7. Transfer the pudding to small ramekins or bowls. Immediately press sheets of plastic wrap directly onto the surface of the puddings to prevent a skin from forming. Refrigerate for at least 3 hours, or overnight – until very cold.</p> <p><a href="http://lh4.ggpht.com/-Z4uECQasZ7M/UHW5XNsqDkI/AAAAAAAADeY/-YLpM0rY_Ws/s1600-h/IMAG0309_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0309_BURST002" border="0" alt="IMAG0309_BURST002" src="http://lh3.ggpht.com/-Z6GyoAqlmlo/UHW5X2M6csI/AAAAAAAADeg/xogzhDWtmNo/IMAG0309_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>(When ready to serve the pudding, prepare the whipped crème fraîche topping)</strong></p> <p>8. Chill the bowl of a stand mixer and the whisk attachment in the freezer for about 10 minutes.</p> <p>9. Place the crème fraîche, heavy cream, vanilla extract, and powdered sugar in the chilled bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. </p> <p><a href="http://lh3.ggpht.com/-sy6AJP3MOA0/UHW5YQF0l_I/AAAAAAAADeo/UyjntuCW7po/s1600-h/IMAG0314_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0314_BURST002" border="0" alt="IMAG0314_BURST002" src="http://lh3.ggpht.com/-rD8nxU-0Zps/UHW5Y1Seg_I/AAAAAAAADew/kOA2b-c_GmY/IMAG0314_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>10. Serve immediately with the pudding.</p> <p><a href="http://lh3.ggpht.com/--LtVjmbtM9w/UHW5ZQYUEcI/AAAAAAAADe4/YlbxaUli6vk/s1600-h/IMAG0315_BURST002%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0315_BURST002" border="0" alt="IMAG0315_BURST002" src="http://lh5.ggpht.com/-UtAIwnhkaOc/UHW5Z84AmXI/AAAAAAAADfA/NBCrGtveC-8/IMAG0315_BURST002_thumb%25255B1%25255D.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh5.ggpht.com/-GAbHUsTtX8U/UHW5aS4WXeI/AAAAAAAADfI/YjYK3izGGxM/s1600-h/IMAG0316_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0316_BURST002" border="0" alt="IMAG0316_BURST002" src="http://lh6.ggpht.com/-4yXI188c5RM/UHW5a_8FBrI/AAAAAAAADfQ/6aGHu3l7mC0/IMAG0316_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com1tag:blogger.com,1999:blog-4427832394634052881.post-67623688997623758412012-10-06T10:18:00.001-07:002012-10-06T10:18:40.404-07:00Pepper and Herb Crusted Pork Roast<p><a href="http://lh6.ggpht.com/-F7JhylZe6f4/UHBn1N2lcPI/AAAAAAAADZ0/dKFwUOeRiPM/s1600-h/IMAG0296_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0296_BURST002" border="0" alt="IMAG0296_BURST002" src="http://lh6.ggpht.com/-sYPtMFJ7-Og/UHBn14ImnWI/AAAAAAAADZ8/AX8Ywn5sHkU/IMAG0296_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>I love the other white meat. More flavorful on its own than chicken, and with just as wide a variety of ways to prepare it, pork shows up in my diet fairly regularly. Some of you may remember he last pork roast I posted here was a <a href="http://screwyourdietcooking.blogspot.com/2012/07/stuffed-pork-loin-and-garlic-hassleback.html">stuffed pork loin</a>, and kind of tricky to prepare. This roast, by contrast, requires very little effort or prep time and is quite delicious. Try it for yourselves and see!</p> <a name='more'></a> <p><strong>Difficulty:</strong> Easy<br><strong>Active Prep Time:</strong> 10 minutes<br><strong>Total Prep Time:</strong> About 1 hour<br><strong>Special Equipment:</strong> None<br><strong>Serves:</strong> 3 – 4 <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>1 - 3 pound pork loin roast</li> <li>2 tablespoons black peppercorns, cracked</li> <li>2 tablespoons Parmesan cheese, grated</li> <li>2 teaspoons dried basil</li> <li>2 teaspoons dried rosemary</li> <li>2 teaspoons dried thyme</li> <li>1 teaspoon crushed red pepper flakes (optional)</li> <li>¼ teaspoon garlic powder</li> <li>¼ teaspoon salt</li></ul> <p><a href="http://lh5.ggpht.com/-JdOWxOw-GAo/UHBn2a4jTVI/AAAAAAAADaE/Q_tXC18svJQ/s1600-h/IMAG0291_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0291_BURST002" border="0" alt="IMAG0291_BURST002" src="http://lh3.ggpht.com/-Vs0VIdj10t0/UHBn2zrHDvI/AAAAAAAADaM/woz0AoFs9RQ/IMAG0291_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Preheat the oven to 350ºF. Spray a roasting pan with non-stick spray and set aside.</p> <p>2. In a small bowl, combine all the dry ingredients, then set aside. (If you don’t want your roast to be spicy, leave out the red pepper flakes)</p> <p>3. Rinse the pork roast, then pat dry with paper towels. Apply the spices to the roast, making sure to coat the surface completely. Place the roast in the pan.</p> <p><a href="http://lh6.ggpht.com/-e6x0m2qtkxs/UHBn3l6vhiI/AAAAAAAADaU/yPj8mRT0530/s1600-h/IMAG0292_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0292_BURST002" border="0" alt="IMAG0292_BURST002" src="http://lh3.ggpht.com/-d3ufmKRNWcI/UHBn4JdOYqI/AAAAAAAADac/ldYMGsfktEo/IMAG0292_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>4. Cook for about 1 hour (20 minutes per pound), or until the internal temperature reads 145ºF. (The roast I used was only 1.5 pounds, but it still took close to an hour to cook)</p> <p>5. When it has reached the proper temperature, remove the roast from the oven and let rest for 10 minutes.</p> <p><a href="http://lh4.ggpht.com/-CP1g-XjEI0M/UHBn425wYNI/AAAAAAAADak/X95OhLXPZm8/s1600-h/IMAG0294_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0294_BURST002" border="0" alt="IMAG0294_BURST002" src="http://lh6.ggpht.com/-YlVAZTvMxHs/UHBn5UIcKOI/AAAAAAAADas/Z4LeYXH-t68/IMAG0294_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>6. Slice and serve with sides of your choosing (I used red beans and harvest bend couscous, and mixed veggies)</p> <p><a href="http://lh3.ggpht.com/-W0-2F6Hhxhk/UHBn6OiW63I/AAAAAAAADa0/WRDrVrAOPd0/s1600-h/IMAG0295_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0295_BURST002" border="0" alt="IMAG0295_BURST002" src="http://lh5.ggpht.com/-V-0pj6at5D4/UHBn6i2qkXI/AAAAAAAADa8/SJzGfirFwXU/IMAG0295_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh4.ggpht.com/-7R6NsejEgz4/UHBn7eiCRWI/AAAAAAAADbE/tEugo2KG73A/s1600-h/IMAG0296_BURST002%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0296_BURST002" border="0" alt="IMAG0296_BURST002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_QHeisDrcSp1nihp3lW3WUijyox5_h1Uz3fG2STjWf-S_NQdmZrP3nx5WaphCZCdL-AfzU6uwic78fvoyZ7Zyty0FYUH9ZwMBBuNWK6caIuFlXz8UBntSzESEViOl0X4Us0ByM_Z5yl5/?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com1tag:blogger.com,1999:blog-4427832394634052881.post-75001215083177865362012-10-01T21:16:00.001-07:002012-10-01T21:17:52.124-07:00Caramel Cake<p><a href="http://lh5.ggpht.com/-WzIzIVoRK90/UGpqeQKtUVI/AAAAAAAADVU/0iRjm071Sa0/s1600-h/IMAG0288%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0288" border="0" alt="IMAG0288" src="http://lh5.ggpht.com/-olju8QuWEn0/UGpqesfcNuI/AAAAAAAADVc/2MHnf0KQlfQ/IMAG0288_thumb.jpg?imgmax=800" width="640" height="359"></a></p> <p>This past week has not left me with a lot of time for cooking or baking at home, a fact you’ve no doubt noticed since I went 7 days without updating Screw Your Diet. Well, Saturday’s <a href="http://screwyourdietcooking.blogspot.com/2012/09/veal-loin-chops-with-tarragon-and-white.html">veal chops</a> were the first step to getting things back on track here, and now I have something sweeter for your baking pleasure – caramel cake. </p> <p>This is not an especially difficult recipe, and it isn’t as overpoweringly sweet as it looks. You will, however, be making caramel from scratch and that can be a tricky process. Just be sure you have a candy thermometer and that you use a small or medium sized sauce pan instead of a large one like I did. Kind of defeats the purpose of the thermometer if the liquid is too shallow to measure! I eyeballed it and got lucky, but I wouldn’t advise you take that risk yourselves.</p> <a name='more'></a> <p>Recipe adapted from <a href="http://smittenkitchen.com/blog/2007/12/caramel-cake/">Smitten Kitchen</a></p> <p><strong>Difficulty:</strong> Moderate<br><strong>Active Prep Time:</strong> 30 minutes<br><strong>Total Prep Time:</strong> About 3 hours<br><strong>Special Equipment:</strong> Candy thermometer, stand mixer<br><strong>Serves:</strong> About 10 – 15 <p><strong><font size="5">Cake Ingredients:</font></strong> <ul> <li>2 cups plus 2 tablespoons cake flour (You can make cake flour at home by adding 2 tablespoons of corn starch for every cup of flour. Just put the cornstarch in the measuring cup before scooping the flour on top of it.)</li> <li>1 teaspoon baking powder</li> <li>¾ teaspoon baking soda</li> <li>½ teaspoon salt</li> <li>1 stick unsalted butter, softened</li> <li>1 cup sugar</li> <li>1 teaspoon pure vanilla extract</li> <li>2 large eggs, at room temperature </li> <li>1 cup well-shaken buttermilk (I used dry buttermilk mixed with water – 4 tablespoons of the buttermilk for one cup of liquid)</li></ul> <p><a href="http://lh6.ggpht.com/--uJo7ciP7FI/UGpqfJ4z8TI/AAAAAAAADVk/Cqq757QyKAQ/s1600-h/IMAG0278_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0278_BURST002" border="0" alt="IMAG0278_BURST002" src="http://lh5.ggpht.com/-UaeVJtz2m3o/UGpqfpd8jPI/AAAAAAAADVs/i8jbBdIF4BU/IMAG0278_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Caramel Ingredients:</font></strong></p> <ul> <li>1 cup heavy cream</li> <li>½ cup packed light brown sugar</li> <li>1 tablespoon light corn syrup</li> <li>1 teaspoon pure vanilla extract</li></ul> <p><a href="http://lh6.ggpht.com/-Kir3717LBoA/UGpqgLiDHOI/AAAAAAAADV0/eKMLpAPdPt0/s1600-h/IMAG0279_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0279_BURST002" border="0" alt="IMAG0279_BURST002" src="http://lh3.ggpht.com/-Ruzxj66s02A/UGpqg9-hw0I/AAAAAAAADV8/9JfygqWphrY/IMAG0279_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong> <p><strong>(Begin with the cake)</strong> <p>1. Preheat the oven to 350ºF. Butter a 9 x 9 inch baking pan, then line it with parchment paper and butter that as well. Set aside.</p> <p>2. Sift together the flour, baking soda, baking powder, and salt. </p> <p>3.<strong> (Optional, depending on whether you’re using powdered buttermilk or liquid)</strong> In a separate bowl, add 4 tablespoons of powdered butter milk and 1 cup of water. Mix until powder is fully dissolved. Set aside.</p> <p>4. Using a stand mixer, beat the butter and sugar at medium speed until it’s fluffy, then add vanilla. Add one egg and continue beating until well combined, then add the other egg and repeat.</p> <p>5. Beat in the buttermilk at a lower speed until just combined. It will probably look curdled, but that’s normal.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeFZDSM6aLGlhNyZCrBokv5TBTDdF1gVrZ2rUznaRLfTKU3RmUV6uWXbCtfy3Eykr-RE_82JYuteS5JhFxLrhoI4c5XEYl3M_t33ULrroU2hSl12tUS_x5zr24hn1ucTruAgwAcZSdgW9/s1600-h/IMAG0280_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0280_BURST002" border="0" alt="IMAG0280_BURST002" src="http://lh3.ggpht.com/-3FHo89L4NC8/UGpqht_alPI/AAAAAAAADWM/Jrh3wGRC5s4/IMAG0280_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>6. Add the flour to the mixture in 3 separate batches, beating each batch until just combined before adding the next. Do not overmix – the resulting batter should be fairly lumpy.</p> <p>7. Pour the batter into the prepared pan and spread it evenly. </p> <p><a href="http://lh3.ggpht.com/-EmgQT3IG1bA/UGpqiPKgqII/AAAAAAAADWU/PgpuCOxYYWY/s1600-h/IMAG0281_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0281_BURST002" border="0" alt="IMAG0281_BURST002" src="http://lh4.ggpht.com/-jGtw5pQxKkw/UGpqilOTIkI/AAAAAAAADWc/D5hIQNsqzP0/IMAG0281_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>8. Place in the oven and bake until golden brown, about 35 – 45 minutes. Cool in the pan on a rack for 10 minutes, then carefully remove from the pan, discard the parchment, and cool on the rack directly for 1 hour.</p> <p><a href="http://lh4.ggpht.com/-NjiLL4NVAus/UGpqjOQVnQI/AAAAAAAADWk/Y0jFsyxOiR8/s1600-h/IMAG0283_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0283_BURST002" border="0" alt="IMAG0283_BURST002" src="http://lh4.ggpht.com/-a26OTKhnoiA/UGpqjwU-O8I/AAAAAAAADWs/at2nixQTS98/IMAG0283_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong>(When the cake has cooled, begin caramel prep)</strong></p> <p>9. In a heavy saucepan over medium heat, stir the cream, brown sugar, corn syrup, and a pinch of salt and bring to a boil. Boil for 12 – 14 minutes, or until the temperature registers 210ºF - 212ºF on the thermometer, then stir in vanilla. </p> <p><a href="http://lh4.ggpht.com/-jEEhKVdnGs4/UGpqkaaMDBI/AAAAAAAADW0/SCgRpt2xQgs/s1600-h/IMAG0284_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0284_BURST002" border="0" alt="IMAG0284_BURST002" src="http://lh4.ggpht.com/-R6bUp4eufZM/UGpqk3OW9eI/AAAAAAAADW8/kUgDzdBfKLU/IMAG0284_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>10. Place the cake in a shallow baking pan lined with wax paper, then pour the hot caramel on top, allowing it to run down the sides. Cool for 30 minutes, then serve. Can be stored in an airtight container at room temp for a few days.</p> <p><a href="http://lh4.ggpht.com/-HOISH3Th6Mg/UGpqlXT8pVI/AAAAAAAADXE/wEFlK50qXuk/s1600-h/IMAG0285_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0285_BURST002" border="0" alt="IMAG0285_BURST002" src="http://lh6.ggpht.com/-c4Z9TJEhCxQ/UGpqluMZBLI/AAAAAAAADXM/UqTzdH2-Rvs/IMAG0285_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh3.ggpht.com/-d7s74tzL068/UGpqmC3Ik1I/AAAAAAAADXU/Ov30jY0wdDk/s1600-h/IMAG0287%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0287" border="0" alt="IMAG0287" src="http://lh4.ggpht.com/-NwdaprkM1lE/UGpqmvFTfjI/AAAAAAAADXc/ykDSMAbptz8/IMAG0287_thumb.jpg?imgmax=800" width="640" height="359"></a><a href="http://lh3.ggpht.com/-B29xqg1Cw0Y/UGpqnBhILEI/AAAAAAAADXk/Cwbv_ZSXzDU/s1600-h/IMAG0289_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0289_BURST002" border="0" alt="IMAG0289_BURST002" src="http://lh4.ggpht.com/-__AqfxzyMS4/UGpqnoNzJxI/AAAAAAAADXs/kuBw58jJjiM/IMAG0289_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh4.ggpht.com/-RnK3H-r74ik/UGpqok_zQjI/AAAAAAAADX0/ii0KPqV1hXE/s1600-h/IMAG0290_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0290_BURST002" border="0" alt="IMAG0290_BURST002" src="http://lh3.ggpht.com/-Sud8EqtoBAo/UGpqo531BAI/AAAAAAAADX8/er3d5ClpdZ4/IMAG0290_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-5280240739768407622012-09-29T10:10:00.001-07:002012-09-29T10:14:42.839-07:00Veal Loin Chops with Tarragon and White Wine Reduction Sauce<p><a href="http://lh3.ggpht.com/-lFBhkOzQkoA/UGcrYPhnJNI/AAAAAAAADRk/nWo154Hwecw/s1600-h/IMAG0276_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0276_BURST002" border="0" alt="IMAG0276_BURST002" src="http://lh4.ggpht.com/--guAcRzLiXM/UGcrYgTKUFI/AAAAAAAADRs/6rCA3OIyXb8/IMAG0276_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Veal is one of those rich, delicious delicacies that PETA would have you believe is morally reprehensible to consume. And you know what? Maybe it is, but I’ll be damned if that’s going to stop me. So with some thick and succulent veal loin chops on hand, I decided to go with a relatively simple recipe that produces some pretty complex and interesting flavors, mostly due to the use of tarragon. On the side, I steamed some broccoli and made a simple risotto to round out this delicious gourmet meal. The risotto recipe is the same one I used for my <a href="http://screwyourdietcooking.blogspot.com/2012/09/shrimp-and-lobster-risotto.html">seafood risotto</a>, and you can make whichever sides you like, so I’ll only be detailing the process for cooking the veal below.</p> <a name='more'></a> <p><strong>Recipe adapted from <a href="http://rossottiranch.com/?page_id=554">Rossotti Ranch</a></strong></p> <p><strong>Difficulty:</strong> Moderate<br><strong>Active Prep Time:</strong> 20 minutes<br><strong>Total Prep Time:</strong> 30 – 35 minutes<br><strong>Special Equipment:</strong> Cast iron skillet<br><strong>Serves:</strong> 3</p> <p><strong><font size="5">Ingredients:</font></strong> <ul> <li>3 veal loin chops, about 1″ thick</li> <li>salt and pepper</li> <li>1 tablespoon vegetable oil</li> <li>1 tablespoon all purpose flour</li> <li>¾ cup chicken stock</li> <li>¼ cup dry white wine</li> <li>¼ cup heavy whipping cream</li> <li>1 tablespoon finely chopped fresh tarragon</li></ul> <p><a href="http://lh3.ggpht.com/-eXOIbS_nfzA/UGcrZcqmxtI/AAAAAAAADR0/ObJHkZsv82I/s1600-h/IMAG0270_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0270_BURST002" border="0" alt="IMAG0270_BURST002" src="http://lh5.ggpht.com/-vjguKOJU5Rs/UGcrZ25O2II/AAAAAAAADR8/Q70Jsv4ojAE/IMAG0270_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Remove the chops from the refrigerator 30 minutes before cooking. Preheat the oven to 450ºF. </p> <p>2. Rinse and dry the chops, then season on both sides with salt and pepper.</p> <p>3. Preheat a large, cast iron skillet over high heat until it’s literally steaming hot. Add the vegetable oil and allow that to heat up as well.</p> <p>4. Carefully add the chops to the pan to avoid from splattering oil. Sear for 2 minutes on one side, then flip over and sear for 1 more minute.</p> <p><a href="http://lh3.ggpht.com/-Pqwtoo7x3lc/UGcraRf2zhI/AAAAAAAADSE/OOMb_DAdAgM/s1600-h/IMAG0271_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0271_BURST002" border="0" alt="IMAG0271_BURST002" src="http://lh5.ggpht.com/-17bTw7ayNNk/UGcratgvO-I/AAAAAAAADSM/UI4DNbw-Jy0/IMAG0271_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>5. Once seared, place the pan in the oven and roast them for 6 – 7 minutes. At this point, the chops should be a juicy medium-rare and the internal temperature should read around 135ºF. </p> <p>6. Remove the pan from the oven and transfer the chops to a rack or platter. Cover with aluminum foil and allow to rest while you make the tarragon sauce.</p> <p><a href="http://lh4.ggpht.com/-A22qyKsu9KA/UGcrbdKrRiI/AAAAAAAADSU/PZIHaRakh_A/s1600-h/IMAG0273_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0273_BURST002" border="0" alt="IMAG0273_BURST002" src="http://lh6.ggpht.com/-9COe9sl1AQs/UGcrbzV_7DI/AAAAAAAADSc/gHLYfa7Abik/IMAG0273_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>7. Place the skillet over low heat and scrape up the drippings from the meat. Add the flour to the pan and stir constantly for about a minute to create a roux for the sauce.</p> <p>8. Turn up the heat to high and slowly add the chicken stock and white wine, stirring constantly. Bring to a boil and allow the sauce to reduce until it has thickened a bit.</p> <p><a href="http://lh3.ggpht.com/-uA2B-uoutig/UGcrcm59ijI/AAAAAAAADSk/bMfumudfkNc/s1600-h/IMAG0272_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0272_BURST002" border="0" alt="IMAG0272_BURST002" src="http://lh3.ggpht.com/-ghdaD3SkZ0k/UGcrdPEj7oI/AAAAAAAADSs/8kJ2uzNzXos/IMAG0272_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>9. Once the sauce reaches the proper consistency, turn the heat back down to low, then add the heavy cream and freshly chopped tarragon. Season to taste with salt and pepper, and make sure the sauce is heated through.</p> <p><a href="http://lh4.ggpht.com/-l9cnQzZWuBg/UGcrdmX2hVI/AAAAAAAADS0/Uf6fxCOnelk/s1600-h/IMAG0274_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0274_BURST002" border="0" alt="IMAG0274_BURST002" src="http://lh4.ggpht.com/-eWO_L2ZldNo/UGcreN1UdHI/AAAAAAAADS8/JeGuycZir_Q/IMAG0274_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>10. Spoon some of the sauce onto each veal chop, then serve hot.</p> <p><a href="http://lh3.ggpht.com/-tdcZnsxqN8s/UGcrepRRfjI/AAAAAAAADTE/_HFpgrmb0Ow/s1600-h/IMAG0275_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0275_BURST002" border="0" alt="IMAG0275_BURST002" src="http://lh6.ggpht.com/-JcCjQf2aJqI/UGcrfWA5ZbI/AAAAAAAADTM/d15JgBz0F-s/IMAG0275_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh3.ggpht.com/-9K54dIrFuwk/UGcrf3B4vkI/AAAAAAAADTU/pPGQq-ToFHM/s1600-h/IMAG0277_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0277_BURST002" border="0" alt="IMAG0277_BURST002" src="http://lh4.ggpht.com/-V3k0fnFrizg/UGcrgWE7EuI/AAAAAAAADTc/y1QTObQa5zQ/IMAG0277_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-57553479444804610242012-09-22T15:04:00.001-07:002012-09-22T15:04:24.216-07:00Apple Crumbles<p><a href="http://lh6.ggpht.com/-V_Yja0My-SQ/UF41wh852aI/AAAAAAAADN0/nMAv_KjKaq8/s1600-h/IMAG0246_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0246_BURST002" border="0" alt="IMAG0246_BURST002" src="http://lh4.ggpht.com/-DtmDbh9Gd2g/UF41xFAJzeI/AAAAAAAADN8/05jlCHY_H60/IMAG0246_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>Crumble desserts are great for any occasion. They’re quick and easy to make, and you can use pretty much any fruit you want. I chose granny smith apples for my crumbles because, well, I haven’t done a lot of baking with apples – my baked goods tend to deal in bread, chocolate, or berries. These turned out to be the perfect dessert for a recent family dinner, and I’m looking forward to trying them again with other fruit in the future.</p> <a name='more'></a> <p>Recipe adapted from <a href="http://leitesculinaria.com/81678/recipes-warm-fruit-crumble.html">Leite’s Culinaria</a></p> <p><strong>Difficulty:</strong> Easy<br><strong>Active Prep Time:</strong> 20 minutes<br><strong>Total Prep Time:</strong> 50 – 55 minutes<br><strong>Special Equipment:</strong> 4 ounce Ramekins, pastry blender<br><strong>Serves:</strong> 12 <p><strong><font size="5">Filling Ingredients:</font></strong> <ul> <li>6 granny smith apples, peeled and diced</li> <li>2 large eggs, lightly beaten</li> <li>6 tablespoons brown sugar</li> <li>4 tablespoons all-purpose flour</li> <li>4 tablespoons unsalted butter, melted</li> <li>1 teaspoon ground cinnamon</li></ul> <p><strong><font size="5">Topping Ingredients:</font></strong></p> <ul> <li>1 1/3 cup all-purpose flour</li> <li>2/3 cup packed brown sugar</li> <li>½ cup granulated sugar</li> <li>1 teaspoon ground cinnamon</li> <li>1 pinch salt</li> <li>1 stick unsalted butter, cold, cut into ½ inch pieces</li></ul> <p><a href="http://lh5.ggpht.com/-0bFn0gOwJ2k/UF41xxYf5JI/AAAAAAAADOE/UvKvQJf9zt4/s1600-h/IMAG0239_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0239_BURST002" border="0" alt="IMAG0239_BURST002" src="http://lh6.ggpht.com/-q0sd1G7m2B0/UF41yXquM6I/AAAAAAAADOM/rZKDreVRY60/IMAG0239_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong> <p>1. Preheat the oven to 400ºF. <p>2. In a large bowl, mix the diced apple with the egg, brown sugar, flour, melted butter, and cinnamon using a wooden spoon. Mix until the apple is completely coated. <p><a href="http://lh5.ggpht.com/-82cZyfrBzkE/UF41zCu--iI/AAAAAAAADOU/xE4yjkiRqgg/s1600-h/IMAG0240_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0240_BURST002" border="0" alt="IMAG0240_BURST002" src="http://lh4.ggpht.com/-V9JHpiahxYs/UF41zmxLJ6I/AAAAAAAADOc/kKETsX9qdR4/IMAG0240_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a> <p>3. Spoon the mixture into the individual ramekins and set aside. <p><a href="http://lh5.ggpht.com/-hLcChkSs9XI/UF410WEtOEI/AAAAAAAADOk/JoIIkgvX0YE/s1600-h/IMAG0241_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0241_BURST002" border="0" alt="IMAG0241_BURST002" src="http://lh6.ggpht.com/-5hcMT0rbQ1k/UF4105jobzI/AAAAAAAADOs/n0-p5ZJDPrE/IMAG0241_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a> <p><strong>(Move on to the topping)</strong> <p>4. In another bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Make a well in the center of the mixture and place the butter into it. Use a pastry blender to cut the butter into the flour mixture. Pieces of butter should be pea sized, and the mixture should now be pretty coarse. <p>5. Sprinkle the topping liberally on top of the fruit in each ramekin. <p><a href="http://lh4.ggpht.com/-XsajLaOaVIk/UF411eaIj4I/AAAAAAAADO0/HR7nZ7sLDVo/s1600-h/IMAG0242_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0242_BURST002" border="0" alt="IMAG0242_BURST002" src="http://lh4.ggpht.com/-r0fae6xCgl8/UF411wwa38I/AAAAAAAADO8/0lkj4rzL6K4/IMAG0242_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a> <p>6. Bake for 25 minutes, or until the fruit is bubbling and the topping has turned a light golden brown. (If using a larger ramekin like I did, bake that one for 30 minutes instead). Allow to sit for 10 minutes, then serve warm. <p><a href="http://lh5.ggpht.com/-lUK5NmvQyXs/UF412ekFeVI/AAAAAAAADPE/iHsVSR0SumQ/s1600-h/IMAG0243_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0243_BURST002" border="0" alt="IMAG0243_BURST002" src="http://lh4.ggpht.com/-oSPDJvvBHCg/UF4127E6GdI/AAAAAAAADPM/wRuE_GQTgwk/IMAG0243_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh6.ggpht.com/-3tEy4Pxyhp0/UF413t6RZtI/AAAAAAAADPU/XakYiaZIyAw/s1600-h/IMAG0244_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0244_BURST002" border="0" alt="IMAG0244_BURST002" src="http://lh6.ggpht.com/-BJnskJj7vhA/UF414AhLDVI/AAAAAAAADPc/xnwW0_16QrY/IMAG0244_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a><a href="http://lh4.ggpht.com/-9V5y4qAKQS8/UF4141HuDTI/AAAAAAAADPk/AUZsAWeP8xc/s1600-h/IMAG0245_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0245_BURST002" border="0" alt="IMAG0245_BURST002" src="http://lh5.ggpht.com/-sxMtTCyj1Tw/UF415jsEuQI/AAAAAAAADPs/6BPqNsmgxqE/IMAG0245_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com1tag:blogger.com,1999:blog-4427832394634052881.post-27360171426399070922012-09-19T18:26:00.001-07:002012-09-19T18:26:53.508-07:00Braised Chicken Breast (Or Chicken Stew)<p><a href="http://lh5.ggpht.com/-o3FnCz3qIqU/UFpwsRlJoFI/AAAAAAAADKo/Xum-h9T_BkU/s1600-h/IMAG0238_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0238_BURST002" border="0" alt="IMAG0238_BURST002" src="http://lh6.ggpht.com/-cxM2Ue8wwH0/UFpwsz0AiwI/AAAAAAAADKw/qqUvXNmzBko/IMAG0238_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>I know what you’re thinking – “Braised chicken breast? What kind of sense does <em>that</em> make?” Admittedly, not a whole lot, at least not until you try it. If you think of it as a chicken stew instead, the concept becomes a little easier to grasp. It’s a technique I recently learned in class and I’ve been waiting for an opportunity to make some at home. That opportunity finally arrived in the form of a family gathering, and I’m pleased to report that this flavorful dish was a big hit!</p> <p>It’s got a decent handful of steps to it, but in general it’s not all that difficult, so check out the recipe and give it a try!</p> <a name='more'></a> <p><strong>Difficulty:</strong> Moderate<br><strong>Active Prep Time:</strong> 40 minutes<br><strong>Total Prep Time:</strong> About 1½ hours<br><strong>Special Equipment:</strong> None<br><strong>Serves:</strong> 6 – 8</p> <p><strong><font size="5">Ingredients:</font></strong></p> <ul> <li>6 boneless chicken breasts, cubed</li> <li>2 – 3 cups chicken stock (not pictured)</li> <li>2 onions, diced</li> <li>2 large carrots, peeled and diced</li> <li>1 large egg yolk, lightly beaten</li> <li>About ½ cup heavy cream</li> <li>About ½ cup all purpose flour</li> <li>2 cloves garlic, minced</li> <li>1 leek leaf</li> <li>1 - 2 fresh parsley stems</li> <li>1 - 2 sprigs fresh thyme</li> <li>2 bay leaves</li> <li>3 - 4 tablespoons unsalted butter</li> <li>Splash of lemon juice</li> <li>Salt and pepper to taste</li></ul> <p><a href="http://lh6.ggpht.com/-ozuNOtFhGSs/UFpwtRB6wuI/AAAAAAAADK4/gG95pmSYK6Q/s1600-h/IMAG0230_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0230_BURST002" border="0" alt="IMAG0230_BURST002" src="http://lh3.ggpht.com/-gF86L9Allpw/UFpwt6qdeBI/AAAAAAAADLA/EpzqtCNpX1M/IMAG0230_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p><strong><font size="5">Instructions:</font></strong></p> <p>1. Preheat the oven to 350ºF.</p> <p>2. Take the parsley stems, thyme sprigs, and bay leaves, and tie them inside the leek leaf using kitchen string to form a bouquet garni. Set aside. (You don’t have to use a leek leaf here, you can simply the the parsley, thyme, and bay leaves with the string directly if you choose.)</p> <p><a href="http://lh4.ggpht.com/-pWJzQCLXago/UFpwuunbZXI/AAAAAAAADLI/RVVFUrkN5fs/s1600-h/IMAG0232_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0232_BURST002" border="0" alt="IMAG0232_BURST002" src="http://lh6.ggpht.com/-l8IZpJgcRzs/UFpwvNtrcbI/AAAAAAAADLQ/0Ma5rlkuLHg/IMAG0232_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>3. In a large sauce pan or stock pot, melt the butter over medium heat, then add the onion, carrots, and garlic. Simmer for about 5 minutes.</p> <p>4. Add the diced chicken to the pot and simmer until the chicken is no longer pink on the outside.</p> <p><a href="http://lh4.ggpht.com/-oYopKP4CkLg/UFpwviCbkEI/AAAAAAAADLY/6-EP09EIP0w/s1600-h/IMAG0235_BURST002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0235_BURST002" border="0" alt="IMAG0235_BURST002" src="http://lh4.ggpht.com/-GQXiTjdbHHs/UFpwwLLt5XI/AAAAAAAADLg/SWiVRZKrh7A/IMAG0235_BURST002_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>5. Pour in chicken broth – just enough that it does not completely submerge the chicken. Add the bouquet garni to the pot and simmer until the liquid has been reduced by about half.</p> <p><a href="http://lh4.ggpht.com/-wkpqdJchEoo/UFpw0KO1D3I/AAAAAAAADLo/1JJ5Yqu6xdE/s1600-h/IMAG0236_BURST007%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0236_BURST007" border="0" alt="IMAG0236_BURST007" src="http://lh3.ggpht.com/-lZrJ2CWfrp8/UFpw1SB_1II/AAAAAAAADLw/1vUo2C6_bj4/IMAG0236_BURST007_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>6. Using a piece of parchment paper, form a cartouche. (Basically, this is a circular lid that you place in the pot in order to trap humidity and prevent the chicken from browning. <a href="http://www.youtube.com/watch?v=ed-i2jd7WIA">Here is a good tutorial for making one if you need assistance</a>) Place the cartouche in the pan. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyWPWmRXCtlhm5lcRGFqfeZyXX7CoSJgbhT0gsa1BZ3vcmp4BFbh0rmw5DAErsCnHW1JyU2I023OgPOdb_QR72xyUL1LfYp-Aq4A4bU6iFBV8JHbrsQnsC11adeXgq-eSvP9_fe3N3xgD/s1600-h/IMAG0237%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0237" border="0" alt="IMAG0237" src="http://lh5.ggpht.com/-m0abUBYVb18/UFpw2f0F7gI/AAAAAAAADMA/fAArT8Nj55I/IMAG0237_thumb.jpg?imgmax=800" width="640" height="361"></a></p> <p>7. Cover the pan with a lid or aluminum foil and place in the oven for <strong>35 – 45</strong> minutes. The chicken should now be tender enough to practically fall apart in your mouth. Remove the bouquet garni.</p> <p>8. In a separate sauce pan, whisk the cream, egg yolk, lemon juice, and about 1 cup of the braising liquid in which the chicken has been cooking. Simmer over medium heat for about 5 minutes, stirring frequently. Add the mixture back to the pot containing the chicken, stir, and serve hot.</p> Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-46470717961175879632012-09-15T14:19:00.000-07:002012-09-16T21:08:18.484-07:00Dauphinoise Potatoes<div class="separator" style="clear: both; text-align: center;">
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I've been cooking with potatoes quite a bit these days. That's no accident - potatoes are what we've all been using in class to practice our knife skills. Rather than tossing away perfectly good potato, why not put it to good use? And speaking of class, that's where I learned about dauphinoise potatoes, the delicious dish you see here. It's similar to scalloped or au gratin potatoes, but a bit richer and made specifically using Gruyere cheese. It's fairly simple, doesn't use a ton of ingredients, and is incredibly tasty, so give it a shot!<br />
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<a name='more'></a><br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Difficulty:</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> Relatively Easy</span><br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Active Prep Time: </b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">10 minutes</span><br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Total Prep Time:</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> About 1 hour</span><br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Special Equipment:</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> None</span><br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Serves: </b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">3 - 4</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><span style="font-size: large;">Ingredients:</span></b></span><br />
<ul>
<li><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">3 large potatoes</span></li>
<li><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">About 2 cups Gruyere cheese, grated</span></li>
<li><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">½ cup heavy or manufacturing cream</span></li>
<li><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">1 - 2 cloves garlic, sliced</span></li>
<li><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Salt and pepper</span></li>
</ul>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: large;"><span style="line-height: 18px;"><b>Instructions:</b></span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span>
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;">1. Preheat the oven to 350ºF. Grease a pie dish or skillet with butter and set aside.</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;"><br /></span></span>
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;">2. Peel and slice your potatoes into thin slices, submerging them in cold water afterward to prevent oxidation.</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;"><br /></span></span>
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;">3. Line the bottom of the pie dish with slices of potato to form a single layer. Add a few slices of garlic, then salt and pepper. Top with some of the Gruyere cheese.</span></span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span>
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">4. Pour in the cream, about ½ cup or enough to coat the bottom of the dish, then repeat step 3 until the entire dish is full. (Do not put garlic on the top layer, though.)</span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></span>
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">5. Place in the oven and make for about 1 hour, or until the cheese on top is golden brown and the potatoes feel tender when stuck with a fork or toothpick.</span><br />
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></span>
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">6. Remove from the oven and allow to sit for 10 - 15 minutes before serving.</span><br />
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<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span>Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com2tag:blogger.com,1999:blog-4427832394634052881.post-48318280472646429232012-09-12T19:02:00.000-07:002012-09-12T19:02:14.269-07:00Profiteroles<div class="separator" style="clear: both; text-align: center;">
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It's been a few weeks since I did any hardcore baking. Between school and work, I just don't have the necessary prep time anymore most days. This past weekend, however, I decided it was time to bake something blog-worthy - something extravagant and complex. As you can see, I opted to bake profiteroles, a challenge in an of themselves, and something I've never attempted before.<br />
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Those of you who have been following SYD might have noticed I'm generally not content doing just one thing - and to that end, I also made the ice cream myself, even without an ice cream maker. It's a chocolate chip and Nutella swirled vanilla ice cream, and it was well worth the effort. You can find the recipes for the profiteroles themselves, as well as the ice cream, and the chocolate ganache topping below. Obviously, you don't <i>have</i> to make your own ice cream for this, as doing so extends the prep time considerably. I'll leave that up to you.<br />
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<a name='more'></a>Profiterole recipe adapted from <a href="http://www.joyofbaking.com/Profiteroles.html">Joy of Baking</a><br />
Ice cream recipe adapted from <a href="http://www.myrecipes.com/recipe/vanilla-bean-ice-cream-10000001997556/">My Recipes</a> (with instruction on how to prepare without an ice cream maker from <a href="http://www.browneyedbaker.com/2010/06/21/how-to-make-homemade-ice-cream-without-an-ice-cream-maker/">Brown Eyed Baker</a>)<br />
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<b>Difficulty:</b> Relatively Tough<br /><b>Active Prep Time: </b>About 1 hour<br /><b>Total Prep Time:</b> 12 - 36 hours<br /><b>Special Equipment:</b> Electric Hand Mixer or Stand Mixer<br /><b>Makes: </b>12 - 15 profiteroles, about 1 quart of ice cream<br /><br /><b><span style="font-size: large;">Choux Pastry Ingredients:</span></b><br /><div>
<ul>
<li>½ cup all purpose flour</li>
<li>½ teaspoon granulated white sugar</li>
<li>¼ teaspoon salt</li>
<li>¼ cup (4 tablespoons) unsalted butter</li>
<li>½ cup warm water</li>
<li>3 large eggs, (2 lightly beaten, and the 3rd beaten with a pinch of salt to form egg wash)</li>
</ul>
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<div>
<b><span style="font-size: large;">Ice Cream Ingredients:</span></b></div>
<ul>
<li>3/4 cup sugar </li>
<li>2 tablespoons cornstarch</li>
<li>1/8 teaspoon salt</li>
<li>2 cups milk </li>
<li>1 cup heavy whipping cream</li>
<li>1 egg yolk</li>
<li>1 ½ teaspoons vanilla extract</li>
<li>2 tablespoons Nutella (not pictured)</li>
<li>About ½ cup mini semi-sweet chocolate chips (not pictured)</li>
</ul>
<div>
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<div>
<b><span style="font-size: large;">Chocolate Ganache Ingredients:</span></b></div>
<div>
<ul>
<li>4 ounces semi-sweet chocolate, chopped</li>
<li>1 tablespoon unsalted butter</li>
<li>½ cup heavy cream</li>
</ul>
</div>
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<b><span style="font-size: large;">Instructions:</span></b></div>
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<b><br /></b></div>
<div>
<b>(If you're preparing your own ice cream, start with that. Otherwise, skip to step 8)</b><br /><div>
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<div>
1. Whisk together the sugar, cornstarch, and salt in a large heavy saucepan. Slowly whisk in the milk and cream. Cook over medium heat, stirring constantly, for 10 to 12 minutes or until mixture thickens a bit. Remove from heat.</div>
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<div>
2. In a separate bowl, whisk egg yolk until it thickens slightly. Gradually whisk about 1 cup of the hot cream mixture into yolk. Pour the yolk mixture back into the remaining cream mixture, whisking constantly for about 5 minutes. Finally, whisk in vanilla bean paste. Cool for 1 hour, stirring occasionally.</div>
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3. Place plastic wrap directly on top of the cream and chill in the fridge for 8 - 24 hours. I chilled mine for about 16 hours total.</div>
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<b>(Okay, so, here's where things get a little screwy. If you have an ice cream maker, fantastic - use it, then skip to step 8 to start the profiteroles. I'm not so lucky, so, I had to mix mine by hand)</b></div>
<br />4. Remove the custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a freezer-safe bowl or container, and cover tightly with plastic wrap or an airtight cover. Place in the freezer and allow to freeze for 2 hours.<br /><br />5. Remove from the freezer and beat with a hand mixer to break up the ice crystals that are now beginning to form around the edges. Cover and place back in freezer for 2 more hours.<br /><br />6. Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but will likely still be too soft to scoop. If it is not thick enough, return it to the freezer for another hour, then beat again. Repeat this process until it has reached the desired consistency. </div>
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7. Once the ice cream has thickened properly, stir in the nutella and chocolate chips. Do not beat with the hand mixer after the add-ins have been mixed in.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCINmkNN0TYaY_wZQ22rgLPcHXMS9x0cqGr1ZdlsrEO-ni53q80Ko-JjM4ELZCcDUkj1pX-dCti86uAwT2-Q2qMtoq7OdHD4mKpk74OB70NEdmJnZkTjDoI44hiZlVjAzMOcOtAY7xT9GE/s1600/IMAG0216_BURST002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCINmkNN0TYaY_wZQ22rgLPcHXMS9x0cqGr1ZdlsrEO-ni53q80Ko-JjM4ELZCcDUkj1pX-dCti86uAwT2-Q2qMtoq7OdHD4mKpk74OB70NEdmJnZkTjDoI44hiZlVjAzMOcOtAY7xT9GE/s640/IMAG0216_BURST002.jpg" width="640" /></a></div>
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<b>(Now that your ice cream is done, it can sit in the freezer until needed. Time to make your Choux pastry!)</b></div>
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8. Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.</div>
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9. In a small bowl, sift together the flour, sugar, and salt. Set aside.</div>
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10. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and quickly add the flour mixture. Return to heat and stir constantly with a wooden spoon or spatula until the dough comes away from the sides of the pan and forms a thick smooth ball (should take about a minute or two).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8yhFyYHws5MhKcNkpgbSXsVhlWdXiWtD3tPTprUxUpgvQIcTn_Cf4JpIEqiadpRKUjmg2zWrt0VjsxRXDFZbcpe1a1ohLTBDsteYJmp3Ue5TNJYMX0udCJnz1JTX4akM5h-7UNGPwgh_/s1600/IMAG0209_BURST002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8yhFyYHws5MhKcNkpgbSXsVhlWdXiWtD3tPTprUxUpgvQIcTn_Cf4JpIEqiadpRKUjmg2zWrt0VjsxRXDFZbcpe1a1ohLTBDsteYJmp3Ue5TNJYMX0udCJnz1JTX4akM5h-7UNGPwgh_/s640/IMAG0209_BURST002.jpg" width="640" /></a></div>
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11. Use a hand mixer, or transfer the dough to your electric mixer, and beat on low speed for a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the 2 lightly beaten eggs and continue to mix until you have a smooth thick sticky paste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GaSQBaDJyKVLXFbG_qhcqz4hTJQyCadCs98fGkMywS-h_o1wv-OlpFPcm55O5LwyXaxZz3aphwRbAKAr__kzGk-n4fKO-fTEzlUw4Ib2Gs_RlKgOCsbL2F89da-IUdPGqujmheSc-xQ3/s1600/IMAG0210_BURST002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GaSQBaDJyKVLXFbG_qhcqz4hTJQyCadCs98fGkMywS-h_o1wv-OlpFPcm55O5LwyXaxZz3aphwRbAKAr__kzGk-n4fKO-fTEzlUw4Ib2Gs_RlKgOCsbL2F89da-IUdPGqujmheSc-xQ3/s640/IMAG0210_BURST002.jpg" width="640" /></a></div>
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12. Scoop the dough into a piping bag and pipe out little mounds onto the prepared baking sheet, spacing them a couple of inches apart. (You don't need to use a piping bag, or do any kind of piping at all really. You can simple scoop the dough onto the baking sheet as well.)</div>
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13. Beat together the remaining egg and salt to make an egg glaze. With a pastry brush, coat each mound of dough with the glaze.</div>
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14. Pop the tray in the oven and bake for 15 minutes. When the 15 minutes are up, reduce the oven temperature to 350ºF and continue baking for 30 - 40 minutes. At that point, the pastry shells should be a rich amber color and be dry inside when split open.</div>
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15. Turn off the oven and open the oven door slightly. Allow the pastries to dry out like this for about 10 minutes before transferring to a wire rack to cool completely.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighWGNE0mlQe3z0Qw6duDE85ME3E0i0ozeFZoqjvZnM_jwzDwvVW94gfHgWGM-pb_xwTtJhXxS9DXuj8QF3jU2v3TkMa-J6yRlCA_i3ywwp6mhdofjydSLkB9Eq-IXGMBDPhKr2nPhuiP4/s1600/IMAG0214_BURST002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighWGNE0mlQe3z0Qw6duDE85ME3E0i0ozeFZoqjvZnM_jwzDwvVW94gfHgWGM-pb_xwTtJhXxS9DXuj8QF3jU2v3TkMa-J6yRlCA_i3ywwp6mhdofjydSLkB9Eq-IXGMBDPhKr2nPhuiP4/s640/IMAG0214_BURST002.jpg" width="640" /></a></div>
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<b>(And now the final piece of this pastry puzzle - the chocolate ganache)</b></div>
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16. Place the chopped chocolate in a bowl and set aside.</div>
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17. Heat the cream and butter in a small saucepan over medium heat until just below the boiling point. Pour the cream over the chocolate and allow to sit for 30 - 60 seconds, then stir until smooth. </div>
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<b>(The moment you've all been waiting for - assembly and consumption!)</b></div>
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18. Cut the pastry shells in half and fill the bottom halves with a scoop of the ice cream. Replace the top, then drizzle liberally with the warm ganache. Serve immediately.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_FzVbsDS4RbJapmDhTkeJycQPni4p6xH35xK32-pCkPGlAf299EgaAi7Su959kdHkBsghUNzm65rodRQINaa7KAITr8apJG5NmuY239U7kEtesweuMtsTMeId7Kqn2-j5PAUVG6_8b8Dn/s1600/Profiteroles+2+-+Large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_FzVbsDS4RbJapmDhTkeJycQPni4p6xH35xK32-pCkPGlAf299EgaAi7Su959kdHkBsghUNzm65rodRQINaa7KAITr8apJG5NmuY239U7kEtesweuMtsTMeId7Kqn2-j5PAUVG6_8b8Dn/s640/Profiteroles+2+-+Large.jpg" width="640" /></a></div>
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<b><span style="font-size: large;">Additional Notes:</span></b></div>
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One of the nice things about this recipe is that, if there are leftovers, each individual component can be stored and reused later. The ganache can be refrigerated for up to a week, while the pastry shells and ice cream can be frozen.</div>
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Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com0tag:blogger.com,1999:blog-4427832394634052881.post-66136953350264306202012-09-09T13:25:00.000-07:002012-09-09T13:25:03.413-07:00Honey Soy Sauce Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6_rG6PmMLyM-LARpdw4smnxDeA_AzgSscxbCyI7DY6zhh6L5L3Z5FSgqo2cY-Mvgh2HtbmuMiNwtz8HeSXOq6WPs7FbGbsGs_wZt6E_HjyK9LD_KLSAE9BZuvW6g5p-kXwwM48BNchMu/s1600/Sesame+Chicken-Large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6_rG6PmMLyM-LARpdw4smnxDeA_AzgSscxbCyI7DY6zhh6L5L3Z5FSgqo2cY-Mvgh2HtbmuMiNwtz8HeSXOq6WPs7FbGbsGs_wZt6E_HjyK9LD_KLSAE9BZuvW6g5p-kXwwM48BNchMu/s640/Sesame+Chicken-Large.jpg" width="640" /></a></div>
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Boneless chicken breasts kind of stress me out. They're so versatile, and there are so many different ways they can be prepared that I always have a very difficult time just figuring out which way to cook them. This time, I ultimately chose to adapt a recipe I'd used previously but never posted here on SYD. It uses a sweet and spicy honey soy sauce marinade, only the original recipe called for drumsticks, whereas I chose to cube some breasts instead and make a simple, delicious Asian-style dinner. Serve it with sticky rice and a vegetable of your choosing for a complete dinner that will blow your mind!<br />
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<a name='more'></a>Recipe adapted from <a href="http://www.snixykitchen.com/2012/07/23/honey-soy-sauce-chicken-drumsticks/">Snixy Kitchen</a><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Difficulty:</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> Relatively Easy</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Active Prep Time:</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> 30 minutes</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Total Prep Time:</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> 2 hours</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Special Equipment:</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> Food processor (Optional)</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Serves:</b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> 2 - 3</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b><span style="font-size: large;">Ingredients:</span></b></span><br />
<ul>
<li>2 large chicken breasts</li>
<li>5 tablespoons honey</li>
<li>8 tablespoons soy sauce</li>
<li>2½ tablespoons Sriracha chili sauce</li>
<li>2 tablespoon garlic, minced (about 3 - 4 cloves)</li>
<li>1 tablespoon ginger, freshly grated</li>
<li>1 teaspoon sesame seeds (black and/or white)</li>
</ul>
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<b><span style="font-size: large;">Instructions:</span></b></div>
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1. In a small bowl, combine the soy sauce, Sriracha, honey, ginger, and garlic. Whisk to combine, then set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jK7hzoeQI09e69SUX-8Zstiiti8u-ZlNcn0JizWaA8isNgyTY5rzeGYkmdhLIpXtlFsTsVmRPvn-hTykSMgwAj5NbkYrcKbs5xx0laafDdjuTYq0DhRyCFMIudVROYzT1xWRkYodLv2C/s1600/IMAG0195_BURST002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jK7hzoeQI09e69SUX-8Zstiiti8u-ZlNcn0JizWaA8isNgyTY5rzeGYkmdhLIpXtlFsTsVmRPvn-hTykSMgwAj5NbkYrcKbs5xx0laafDdjuTYq0DhRyCFMIudVROYzT1xWRkYodLv2C/s640/IMAG0195_BURST002.jpg" width="640" /></a></div>
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2. Rinse off the chicken breasts, then dice them. Try to keep the pieces as close to the same size as you can manage. Put the pieces into a Ziploc bag, then pour in the marinade. Place the bag in the refrigerator for 1 hour.</div>
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3. Preheat the oven to 425ºF. Line a baking sheet with parchment paper, and place the pieces f chicken on it. Do not pour out the entire contents of the bag, just the chicken - you'll want to keep the marinade for basting.</div>
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4. Place the chicken in the oven for 10 - 15 minutes. Use a pastry brush to baste the chicken every few minutes with the remaining marinade. When it's done, remove from the oven and sprinkle with sesame seeds. Allow to sit under aluminum foil for 5 - 10 minutes before serving.</div>
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Zachhttp://www.blogger.com/profile/08975533134559053105noreply@blogger.com1