Category Archives: Recipes

Scalloped Potatoes

22 Thursday Dec 2011

Posted by in Dinner, Recipes

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Ingredients

  • 4 cups heavy cream
  • 2 cups smooth goat cheese
  • 1/2 cup chives, finely chopped
  • 2 pounds Yukon Gold potatoes, finely sliced
  • 2 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter, cubed
  • Salt and pepper

Directions

In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.

Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.

In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.

Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown.

Fried Calamari

22 Thursday Dec 2011

Posted by in Recipes, Starter

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Ingredients

  • 8 squid, cleaned
  • 2 cups/1/2 L milk
  • 1 cup/250 ml flour
  • 1 cup/250 ml bread crumbs
  • Salt and freshly ground black pepper
  • 3 cups/750 ml extra-virgin olive oil

Directions

Cut the squid into rings and let rest in a bowl of milk for 5 minutes.

To make the batter:
Mix the flour, bread crumbs, salt, and black pepper in a bowl. Remove the calamari from the milk bath, making sure you allow the milk to drip out, and add the calamari to the flour mixture. Mix the calamari in the batter with your hands making sure all the rings are evenly coated. Remove the calamari from the batter onto a plate and shake off any excess flour.

Heat up the extra-virgin olive oil in a deep pan. Keep the temperature at a high and gently place some of the calamari in the hot oil, making sure they are not crowded. Fry until golden brown and crisp.

With a slotted spoon, transfer the calamari to a plate and place on an absorbent paper towel. Sprinkle the calamari with salt, while hot.

Brown Sugared Carrots

22 Thursday Dec 2011

Posted by in Dinner, Recipes

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons dark brown sugar
  • 1 tablespoon molasses
  • 1/2 to 1 cup water
  • 2 tablespoons butter
  • 1 sprig rosemary

Directions

In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.

After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to “rest” a little before serving.

Struffoli

22 Thursday Dec 2011

Posted by in Desert, Recipes

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Ingredients

Dough:

  • 2 cups flour, plus extra for dusting
  • 1 large lemon, zested (about 2 teaspoons)
  • 1/2 large orange, zested (about 2 teaspoons)
  • 3 tablespoons sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 3 large eggs
  • 1 tablespoon white wine, such as pinot grigio
  • 1 teaspoon pure vanilla extract
  • Canola oil, for frying
  • 1 cup honey
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups hazelnuts, toasted (see Cook’s Note)
  • Vegetable oil cooking spray
  • Sugar sprinkles, for decoration
  • Powdered sugar, for dusting, optional

Directions

For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don’t have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

Cook’s Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.

PB and J Crepes

22 Thursday Dec 2011

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Ingredients

Crepes:

  • 4 eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, cut into 12 cubes
  • 1/3 cup creamy peanut butter, at room temperature
  • 1/2 cup strawberry or raspberry jam
  • 1/2 cup (2 ounces) fresh blueberries
  • Powdered sugar, for dusting

Directions

In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.

Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes leaving a 1/2-inch border. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the 2 ends inward and continue to roll into a tube shape. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.

Panettone French Toast

22 Thursday Dec 2011

Posted by in Breakfast, Recipes

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Ingredients

Syrup:

  • 1 cup water
  • 1 packed cup brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon

French Toast:

  • 1 (1-pound) panettone, paper removed
  • 6 large eggs
  • 3/4 cup heavy whipping cream
  • 3/4 cup whole milk
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup mascarpone cheese
  • Serving suggestion: powdered sugar and assorted fresh berries

Directions

For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).

For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.

Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.

Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

Cheesy Polenta

22 Thursday Dec 2011

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Ingredients

  • 9 cups water
  • 1 tablespoon salt, plus extra for seasoning
  • 2 1/2 cups yellow cornmeal or polenta
  • 1 1/2 cups freshly grated Parmesan
  • 1 1/2 cups whole milk, at room temperature
  • 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
  • 1/3 cup chopped fresh flat-leaf parsley
  • Freshly ground black pepper

Directions

Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

3 Cheese Mac & Cheese

22 Thursday Dec 2011

Posted by in Dinner, Recipes

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Ingredients
1 tablespoon salt, plus more for pasta water
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

Twice-Baked Potatoes

22 Thursday Dec 2011

Posted by in Dinner, Recipes

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Ingredients

  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits (fry your own!)
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
  • 1 cup whole milk
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced
  • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.

Whiskey Cream Sauce

22 Thursday Dec 2011

Posted by in Dinner, Recipes, Sauce

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Ingredients

  • 4 tablespoons butter
  • 1/2 cup diced onions
  • 1/2 cup whiskey
  • 1/2 cup beef stock or broth
  • Dash of salt
  • Freshly ground black pepper
  • 1/4 to 1/2 cup heavy cream

Directions

Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won’t ignite your kitchen. Or yourself.

Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.

Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.

Serve with beef, baby!