Sweet Corn Aioli

July 26th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Fresh Ginger Whole-Wheat Nutmeg Butter Cookies

June 23rd, 2011 § 0 comments § permalink

Makes 6-9 cookies

Ingredients

¼ cup butter, soft
¼ cup turbinado sugar or raw unprocessed sugar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated cinnamon
½ teaspoon vanilla extract
1 egg yolk
¾ cup whole-wheat flour
Pinch of salt

Directions

Pre-heat oven to 375°F. In a small mixing bowl cream together butter, sugar, spices and vanilla until well mixed, add the egg and mix well. In a spate small bowl mix together flour and salt. Slowly add the dry mixture to the wet a little at a time mixing continuously. Form the mixture into a long log shape about 2 inch circle and wrap in saran wrap for up to 1 hour. Slice the logs thin and place on a baking sheet. Alternatively you can bake immediately without refrigerating the cookies with be softer. Place spoons full of the dough mixture on a baking sheet and press down using fingers to a flat cookie shape. Bake in the oven for 10-13 minutes or until golden brown. Place on rack to cool.

Basil Ice Cream

May 27th, 2011 § 0 comments § permalink

Makes 4 cups

Ingredients

2 cups whole milk
½ cup fresh basil leaves, chopped
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, sugar and basil leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing basil to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Garden Tomato, Bacon and Basil Ice Cream Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 6 sandwiches

Ingredients

2 tomatoes on the vine, sliced about ¼ inch thick
Basil ice cream (recipe follows)
6 bacon slices, cooked

Directions

On a baking sheet lines with parchment paper, freeze the tomato slices. Place a spoonful or two of the basil ice cream on top of a tomato slice and smash down gently until it covers the bottom tomato. Place a slice of bacon over the ice cream and cover with another frozen tomato slice, gently and push down. Freeze again for a short time and allow to thaw a few minutes before serving. (omitting the bacon is a great way to enjoy these sandwiches too).

Basil Ice Cream

Makes 4 cups

Ingredients

2 cups whole milk
½ cup fresh basil leaves, chopped
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, sugar and basil leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing basil to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Citrus Aioli

May 16th, 2011 § 0 comments § permalink

Makes approximately ½ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.

Panko Crusted Asparagus Spears with Citrus Aioli

May 16th, 2011 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons lemon juice
2 tablespoons citrus champagne vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon salt
2 bunches (about 12 pieces per) asparagus, ends trimmed
1 cup white Japanese-style breadcrumbs (Panko)

Directions

Preaheat oven to 450°F. Line 2 baking sheets with parchment paper. In a small mixing bowl, whisk together the lemon juice, vinegar, olive oil, mustard, cayenne and salt. Place the trimmed asparagus in a shallow baking dish and pour the lemon mixture over, making sure to cover the asparagus completely. In a second shallow baking dish, add the breadcrumbs until evenly distribute at the bottom. Taking one spear at a time, roll the asparagus in the breadcrumbs until evenly coated, then place on a lined baking sheet. When all the spears are coated, place the baking sheets in the oven and bake until the breadcrumbs are browned and the asparagus are tender, about 20 minutes.

Citrus Aioli

Makes approximately ½ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.

Fresh Strawberry Mint Ice Cream with Chocolate Dipped Strawberries

April 20th, 2011 § 0 comments § permalink

Makes ½ gallon of ice cream

Ingredients

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Chocolate, melted
Fresh strawberries, stems in tact

Directions

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.

Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.

Sweet Pie Dough (Pate Sucrée)

February 3rd, 2011 § 1 comment § permalink

Makes 1 pie crust or tart shell large or 8 tartlets

Ingredients

1½ cup all-purpose flour
2 tablespoons sugar
½ cup (1 stick) unsalted butter, chilled and cut into cubes
1 egg yolk
1 to 2 tablespoons ice water

Directions

In a medium bowl, combine flour and sugar. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk, and add to flour mixture with 1 to 2 tablespoons of ice water. Mix just until dough comes together without being wet or sticky. Turn out dough from bowl onto work surface, and knead once or twice to combine. Flatten into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pear and Cranberry Galette

December 16th, 2010 § 0 comments § permalink

Makes 1 large Galette

INGREDIENTS

For the Pastry:

2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cardamom
14 tablespoons unsalted butter, cold and cut into chunks
1 large egg yolk
½ teaspoon vanilla
2 tablespoons ice-cold sweet wine

For the Galette Filling:

6-8 pears, cored and cut in wedges, ½-inch thick
¾ cup fresh cranberries
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom

PREPARATION

In a medium bowl combine flour, sugar, salt and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and vanilla; add ice-cold sweet wine. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears and cranberries with sugars, lemon juice, zest, and spices, and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile pear mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes; then slide the galette onto a serving plate.

Pear Ginger Pot Pie Pockets

November 22nd, 2010 § 0 comments § permalink

Makes 12-15 pies

A quick take on the pot pie, somewhere in the middle between a hot pocket and a pop tart but perfect for a quick sweet and spicy snack.

INGREDIENTS

Basic Pie Crust Dough Recipe (follows)
4 medium pears, peeled, cored and chopped fine
1 teaspoon fresh ginger, chopped fine
1 pinch of ground cardamom
½ cup light brown sugar or sugar in the raw
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon flaked sea salt
1 teaspoon turbinado sugar or sugar in the raw

PREPARATION

Pre-heat oven to 400° F.

In a small mixing bowl, combine all ingredients and mix well. Roll out dough, and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture on the dough on one side, and fold over.
Using wet hands, moisten the seal so it sticks together. You can use a fork to press it down or roll it over like an empanada. Place on a greased baking sheet. Brush outside with beaten egg wash, and sprinkle with salt and sugar. Bake for about 20 minutes or until golden brown.

Pie Crust Dough

INGREDIENTS

1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon (optional)
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water

PREPARATION

Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the ice water, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.

Pear Riesling Cast Iron Gallette with Cardamom Whipped Cream

October 18th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Pastry:

1½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon ground cardamom
10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 to 3 tablespoons ice-cold Oregon Riesling wine

For the Gallette

6-8 pears, cored and cut in wedges, ½-inch thick
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom
Cardamom whipped cream, recipe follows

PREPARATION

In a medium bowl combine flour, sugar and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolks; add ice-cold Riesling. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears with sugars, lemon juice, zest and spices and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile herb sugar mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, the slide the gallette onto a serving plate. Cut into wedges and serve warm with cardamom whipped cram.

Cardamom Whipped Cream

INGREDIENTS

1 cup whipping cream
1-2 tablespoons sugar
5 cardamom pods, lightly crushed
1 vanilla bean, scraped

PREPARATION

In a medium-sized chilled bowl, add cram and begin to whisk. Once cream starts to get thick, add rest of ingredients and beat until medium-stiff peaks form.

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