What's Hot? View by Tag Top Recipe Tags |
|
|
Recipes- find, collect, organize, and personalize...Search |
|
Cookbook Spotlights An enormous number of cookbooks are published each year making it extremely difficult to decide which cookbooks to welcome into our kitchens. To help make that process easier, Project Foodie Cookbook Spotlights present and describe interesting cookbooks along with example recipes from those cookbooks.
|
|
Demolition Desserts |
|
|
|
Written by foodie pam
|
Save Recipe:
Lemania Cupcakes
View Recipe List |
 Photo by Frankie Frankeny (c) 2007 What happens when you mix artistic and culinary talent? Well, if you are Elizabeth Falkner the result is visually tantalizing and amazingly scrumptious desserts. In Demolition Desserts, Falkner shares recipes from her San Francisco bakery, Citizen Cake. Demolition Desserts is a fun cookbook packed with amazing recipes. Throughout the book, Caremi, a pastry obsessed animation entertains us while Falkner presents her recipes and instructs us on how to prepare them. The recipes vary from straight forward desserts that can readily be made by the home cook to more elaborate, challenging and artistic desserts. Along with the recipes and animations, Falkner presents detailed preparation instructions as well as variations and insights into how and why she created these desserts. Lemania Cupcakes, see below, is a great example. The whimsical and artistic presentation, which is reminiscent of a jester, highlights the tone of Demolition Desserts while the recipe and narrative highlights the detailed descriptions that are found in Demolition Desserts.
Lemania CupcakesReprinted with permission from Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake by Elizabeth Falkner, copyright (c) 2007. Published by Ten Speed Press, Berkeley, CA. www.tenspeed.com buttermilk cupcakes, eggless lemon curd filling, vanilla meringue frosting, lemon zest
Makes 12 cupcakes
Inge, the mother of my partner, Sabrina, is one of Citizen Cake's most die-hard Lemaniacs. She will drive across the Golden Gate Bridge to Citizen Cake to buy up every lemon tart in the store, which she takes home and freezes. I created this cupcake for Inge and for all the Lemaniacs who have made our lemon desserts so successful over the years.
The cupcake itself is actually a moist buttermilk, not lemon, cupcake, which means you can fill and frost it just about any way you like. For example, take this same cupcake, fill it with Pastry Cream, drizzle on Dark Chocolate Sauce, and you have Boston cream cupcakes.
Buttermilk Cupcakes
- 2 cups (9 ounces) cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (6 1/4 ounces by weight) buttermilk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 8 tablespoons (4 ounces) unsalted butter, softened but still cool
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 (3 ounces by weight) large eggs, at room temperature
Filling
Vanilla Meringue Frosting
- 3/4 cup (5 1/4 ounces) granulated sugar
- 3 tablespoons water
- 1/4 teaspoon cream of tartar
- 2 (2 ounces by weight) large egg whites
- 1 teaspoon pure vanilla extract
- 2 lemons for grating
To Make the BUTTERMILK CUPCAKES
Position a rack in the center of the oven and preheat the oven to 325°F. Line a 12-cup standard nonstick muffin pan (or two 6-cup pans) with paper liners.
In a medium bowl, sift together the flour, baking powder, and baking soda. Add the salt and set aside. In a small bowl, stir together the buttermilk and vanilla and set aside.
In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld mixer, cream together the butter and sugar on medium speed for about 4 minutes, or until light and fluffy, stopping to scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition until incorporated. On low speed, add the flour mixture in three additions and the buttermilk mixture in two additions, beginning and ending with the flour mixture and beating for about 30 seconds after each addition, or until combined. Divide the batter evenly among the prepared muffin-pan cups.
Bake the cupcakes, rotating the pan after about 12 minutes, for 23 to 25 minutes, or until they are lightly golden and a skewer inserted into the center comes out clean. Let cool in the pan on a cooling rack for 10 minutes, gently loosen the cupcakes from the pan, and then let them cool completely in the pan before removing them.
To Fill the Cupcakes with LEMON CURD
Inject the lemon curd into the cooled cupcakes.
To Make the VANILLA MERINGUE FROSTING
In a medium saucepan, combine the sugar, water, and cream of tartar and stir just to moisten the sugar. Clip a candy thermometer onto the side of the pan and place over high heat. Bring to a boil and cook for about 3 minutes, or until the syrup registers 280°F on the thermometer. Remove from the heat.
In a medium bowl, using a handheld mixer on medium speed, whip the egg whites until soft peaks form. (The volume of egg whites is too small to use a stand mixer.) Turn the mixer to low speed and slowly drizzle the hot sugar syrup into the egg whites (try to keep the hot syrup from hitting the beaters). Turn the mixer to high speed and continue whipping the frosting for 5 to 8 minutes, or until it is at room temperature. Beat in the vanilla (or any other flavoring you like, but err on the side of caution and add no more than 1 teaspoon and then taste before you add more). You should have about 2 cups.
To Frost and Garnish the Cupcakes
You can finish the cupcakes in one of two ways: Frost them with an offset or icing spatula, creating dramatic spikes if you like, and then grate lemon zest directly on top. Or, frost them, fire up your torch, brown the frosting, and then grate lemon zest directly on top.
About Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake Over the past 10 years, Elizabeth Falkner has transformed her bakery from a tiny space in San Francisco's Mission district to the country's ultimate dessert destination. In DEMOLITION DESSERTS, she presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation. Beginning with a chapter devoted entirely to chocolate chip cookies, Elizabeth breaks down classic desserts and reconstructs them flavor by flavor, with stunning results. Even her most elaborate desserts have been adapted for the home kitchen, and each recipe is equipped with a detailed make-ahead timeline and a minimalist version for those pressed for time.
Available at Amazon.com
|
|
Find More Recipes |
PermaLink
|
|
The Fondue Bible |
|
|
|
Written by foodie pam
|
Save Recipe:
Hawaiian Pork
|
|
If fondue makes you think of cheese or chocolate then think again, because fondue is much more than appetizers and dessert. Whole meals can be made from fondue. In "The Fondue Bible", Ilana Simon presents 200 fondue recipes ranging from traditional cheese and chocolate to the less familiar oil and broth based fondues. For example, the Hawaiian Pork recipe below is an oil fondue recipe for a main course entrée. With such variety, fondue is a great option for interactive entertaining cuisine.
Hawaiian Pork From The Fondue Bible by Ilana Simon, Robert Rose 2007 Serves 4
Tips Try this recipe using chicken instead of pork.
Sprinkle 2 tbsp coconut in reserved marinade to add texture to dipping sauce.
Make ahead Complete to the end of Step 2. Refrigerate until needed.
Serve with... Reserved marinade as dipping sauce, mango salsa or chutney, Thai peanut sauce, garlic aïoli.
Marinade
- 1 can (19 oz/540 mL) crushed pineapple, with juice
- 1/2 cup finely minced onion
- 1/2 cup liquid honey
- 1/4 cup vinegar
- 1 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp finely minced ginger root
- 1 tsp ground coriander
- 1 tsp cornstarch
- Salt and freshly ground black pepper to taste
- 1 lb pork tenderloin, cut into 1-inch cubes
- Oil for fondue
1. Marinade: In a saucepan over medium-low heat, combine pineapple, onion, honey, vinegar, soy sauce, garlic, ginger, coriander, cornstarch, salt and pepper. Stir until honey is melted and ingredients are blended. Remove from heat and set aside to cool to room temperature.
2. In a shallow casserole, pour 2 1/4cups of the marinade over pork tenderloin, tossing to coat well. Cover and refrigerate for at least 1 hour. (The remaining 3/4 cup marinade will be used for dipping.)
3. In a saucepan, heat oil to 375°F (190°C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4. Remove pork cube from marinade, shaking off any excess. Pat dry with a paper towel. Spear pork with fondue fork and fondue 1 to 2 minutes or until cooked to desired doneness.
About The Fondue Bible: The 200 Best Recipes Fondue is the ideal way for enjoying the company of family and friends at a meal where everyone cooks. Featuring a limitless variety of ingredients, flavors and cooking styles, fondue dishes are amazingly easy to prepare. There's a whole new world beyond the familiar cheese and chocolate fondues. Consider the following: Hot oil fondues such as ginger beef fondue, zesty lime chicken, or tempura cauliflower; and savory broth fondues like Mongolian hot pot, honey garlic chicken fondue, or Thai pork fondue in lemongrass broth. For traditional recipes with a new spin or two: Emmentaler fondue with caramelized shallots; cheddar cheese and beer fondue; and decadent finishers like bittersweet chocolate fondue, white chocolate and toffee, or cherries jubilee fondue.
Get The Fondue Bible: The 200 Best Recipes at Amazon.com
|
|
Find More Recipes |
PermaLink
|
|
Bar Food |
|
|
|
Written by foodie pam
|
Save Recipe:
Personal Caviar Tortes with Toast Points
|
Do you like bar food? We're not talking about chips and beer nuts. No - we're talking about tasty elegant treats, or appetizers, that go with cocktails such as crabcakes, deviled eggs or shrimp wrapped in bacon. In "Great Bar Food" by Kate Heyhoe you'll find all of those plus many more cocktail bites, bistro plates and brewpub nibbles. The recipes vary from simple to somewhat complex and produce treats that are equally great for nibbling at home or serving at your next party. For an example try out "Personal Caviar Tortes with Toast Points" an elegant appetizer that looks far more expensive than it is…
Personal Caviar Tortes with Toast PointsFrom Great Bar Food at Home by Kate Heyhoe, Wiley 2007
Makes 4 personal-size tortes Caviar epitomizes refinement and elegance, but you don't have to break the bank to enjoy it. Splurge on expensive caviar if you like, but the two-ounce jars of lumpfish caviar stocked in supermarkets work just fine in this affordable indulgence. Each individual disk of seasoned cream cheese, topped with caviar, is the right size for one or two people. Make the cream cheese foundations up to three days in advance, then top them off with caviar right before serving.
- 8 ounces cream cheese, at room temperature
- 2 tablespoons fresh dill, plus extra for garnish
- 2 cloves garlic, minced
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- One 2-ounce jar black caviar, chilled
Serve with Toast Points (see below), cocktail bread, or crackers 1. In a bowl, mix the cream cheese, dill, garlic, lemon juice, salt, and white pepper together. Line four 1-cup ramekins with plastic wrap. Pack the cheese mixture evenly into each ramekin, to make 4 short disks. Pull the sides of the plastic up, and seal the mixtures. Refrigerate for 4 hours or up to 3 days.
2. Unwrap the disks and set them on individual serving plates. With your fingers, press each top down to create a depression, leaving a rim around the edge to help hold in the caviar (kind of like shaping a moon crater). Spoon the caviar on top of each torte, garnish with dill, and serve.
TOAST POINTS: Preheat the oven to 300°F. To make 12 points, remove the crust from 6 slices thin white sandwich bread, and slice the bread on the diagonal, into triangles. Arrange the triangles on a baking sheet. Bake 5 to 7 minutes, turning once, until dry and toasted. Cool on a wire rack. (May be refrigerated in an airtight container for up to 1 week.)
About Great Bar Food at Home This is not a book about how to mix drinks. It's about what to eat after the drinks are mixed, poured, or uncapped. These recipes are stress-free, easy, and meant to be made and eaten casually. Their appeal lies in their robust flavors, serving simplicity, and the way the recipes complement beverages. They're the same type of tasty nibbles found at all the best bars - and they can look and taste just as tempting, even when made at home.
Get "Great Bar Food at Home" at Amazon.com
|
|
Find More Recipes |
PermaLink
|
|
Morimoto |
|
|
|
Written by foodie pam
|
Save Recipe:
Eggplant Shigiyaki Morimoto-Style
Save Recipe:
Red Miso Sauce
|
If you're an Iron Chef fan then Morimoto needs no introduction - Morimoto has been the Japanese Iron Chef on the Food Network's Iron Chef show since 1999. Famous for his modern interpretation of Japanese cuisine, Morimoto has now published his first cook book "Morimoto: The New Art of Japanese Cooking". The book is full of interesting and intriguing Morimoto stories, tidbits, and of course recipes. Morimoto has a distinctive style that combines Japanese cuisine with many others. Italian Japanese cuisine is a particular Morimoto favorite as can be seen in the "Eggplant Shigiyaki Morimoto-Style" recipe below. In addition to the recipes, Morimoto includes descriptions and essays describing Morimoto's cooking techniques and experiences for items such as sushi eating, sushi rice preparation, the pleasures of tofu, the importance of sake and much more.
Eggplant Shigiyaki Morimoto-Style From Morimoto by Masaharu Morimoto, DK Publishing, 2007
Here's my take on eggplant Parmesan - minus the Parmesan. Red Miso Sauce with ground chicken takes the place of tomato meat sauce, and strips of friend eggplant replace the traditional Italian slices. Slices of milky mozzarella blanket the top.
Makes 4 servings
- ½ pound (225g) ground chicken
- 2 tablespoons vegetable oil, plus more for deep-frying
- 2 cups Red Miso Sauce (recipe to follow)
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 3 or 4 small Italian eggplants (1 ¼ pounds/575g)
- 4 ounces (100g) fresh mozzarella, thinly sliced
- 1 tablespoon minced chives
1. Preheat the oven to 375°F (190°C). In a medium skillet, cook the ground chicken in 2 tablespoons of oil over medium heat, stirring to break up the meat, until the chicken turns white and is cooked through, about 2 to 3 minutes.
2. Add the Red Miso Sauce, sake, and soy sauce to the pan and cook for 2 minutes. Remove from heat. 3. Peel the eggplants and cut into slices ½ inch (1cm) thick. Pat dry with paper towels. In a deep-fryer or heavy saucepan, heat 2 inches (5cm) of oil to 340°F (175°C). 4. Add the eggplant to the hot oil in 2 to 3 batches without crowding and fry until just tender and lightly browned, about 2 minutes. With a skimmer or slotted spoon, transfer the cooked eggplant to a strainer. Pour 1 cup of boiling water over the fried eggplant to remove excess oil. Pat dry. 5. Add the eggplant to the miso sauce and toss to coat completely. Spread out the eggplant in a 1 quart (1 liter) gratin or shallow casserole, or divide among 4 individual ramekins. Top with mozzarella. (The recipe can be prepared to this point up to a day in advance.) 6. Bake for 5 to 7 minutes, or until the cheese is melted and lightly browned. Garnish with a sprinkling of chives.
Red Miso SauceMakes about 1 ½ cups
- 1 cup red miso
- 3 tablespoons mirin
- 6 tablespoons sugar
- 1 egg yolk
1. In a stainless bowl, combine the miso, mirin, sugar, and egg yolk. Whisk together until well combined. Set over a pan of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm, 8 to 10 minutes. Remove from heat. 2. If not used at once, transfer the red miso sauce to a covered container and refrigerate for up to 5 days.
About Morimoto: The New Art of Japanese Cooking Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home.
Get Morimoto: The New Art of Japanese Cooking at Amazon.com
|
|
Find More Recipes |
PermaLink
|
|
|
Whole Grain Breads |
|
|
|
Written by foodie pam
|
Save Recipe:
Whole Wheat Brioche
View Recipe List |
|
Whole grain bread is the bread we should eat and even the bread we want to eat but somewhere between our healthful ideals and our taste buds we frequently opt for white bread instead of whole grain. Peter Reinhart understands this conundrum and has a solution - great tasting whole grain breads! In his latest cookbook "Peter Reinhart's Whole Grain Breads" he provides us the techniques and recipes to create wonderful whole grain breads in our kitchen.
The book begins with details on the fundamentals behind baking science and his delayed fermentation approach. Building upon these fundamentals Peter then presents us with recipes for "The Breads" ranging from whole grain sandwich breads, to specialty breads, bagels, and even crackers. Most of the recipes begin with a starter pre-dough and also require a biga, soaker and/or mash. Peter details the recipes and techniques well but be warned most of these recipes typically require a two-day process, see for example the recipe of "Whole Wheat Brioche" below. The result is exceptional whole grain bread and for those who frequently make home made bread adapting to Reinhart's approach will be straightforward.
Whole Wheat Brioche
From Peter Reinhart's Whole Grain Breads by Peter Reinhart, Ten Speed Press, 2007 Makes 1 large or 12 small loaves This whole wheat version is almost an oxymoron: brioche is, by definition, rich, buttery, white flour bread. But there is no reason why we cannot indulge once in a while in rich, buttery, whole grain bread. Brioche is a very versatile bread that can be used for French toast, bread pudding, tea sandwiches, or toast points for appetizers. It can be flavored with vanilla and used for tender pie and tart dough. It can also be wrapped around meats and mousses for Wellingtons, terrines, and ballotines. The name brioche derives from the Old French word broyer, which means "knead" or "break up," as the dough usually takes a long time to mix because softened butter is added gradually. However, with the delayed fermentation method and the technique of adding melted butter to the soaker, the kneading time is greatly reduced in this version. The classic brioche à tête (meaning "brioche with a head") is the most popular presentation, and many home bakers now have small brioche molds in which to make these. Otherwise, a Kugelhopf pan or muffin tins work well. Shaping instructions for brioche à tête are at the end of this article. Soaker | Volume | Ounces | Grams
| Ingredient | Percent | 1 3/4 cups
| 8 | 227 | whole wheat flour | 100 | | 1/2 teaspoon | .14 | 4 | salt | .75 | 1/2 cup
| 4 | 113 | whole milk, scalded and cooled
| 50 | 1 cup
| 8 | 227 | unsalted butter, melted | 100 | Total
| 20.14 | 571 | | 251.75 |
1. Mix all of the soaker ingredients together in a bowl for about 1 minute, until all of the flour is hydrated and the ingredients form a ball of dough. 2. Cover tightly with plastic wrap and refrigerate the soaker overnight or up to 3 days. Leave it in the refrigerator until you are ready to mix the final dough. This is the one soaker that should be chilled, as the butter must be firm when you mix the final dough.
Biga | Volume | Ounces | Grams
| Ingredient | Percent | 1 3/4 cups
| 8 | 227 | whole wheat flour | 100 | | 1/4 teaspoon | .03 | 1 | instant yeast
| .4 | 4 large
| 6.5 | 184 | eggs, slightly beaten | 81 | Total
| 14.53 | 412 | | 181.4 |
1. Mix all of the biga ingredients together in a bowl to form a ball of dough. Using wet hands, knead the dough in the bowl for 2 minutes to be sure all of the ingredients are evenly distributed and the flour is fully hydrated. The dough should feel very tacky. Let the dough rest for 5 minutes, then knead it again with wet hands for 1 minute. The dough will become smoother but still be tacky. 2. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days. 3. Leave the biga in the refrigerator until you are ready to make the final dough (this is the one time it is preferable to work with cold ingredients because of all the butter). It will have risen slightly but need not have risen significantly in order to use it in the final dough Final Dough | Volume | Ounces | Grams
| Ingredient | Use all
| 20.14 | 571 | soaker | Use all
| 14.53 | 412 | biga
| 1 cup
| 4.5 | 128 | salt | 5/8 teaspoon
| .18 | 5 | instant yeast
| 2 1/4 teaspoons
| .25 | 7 | sugar | 3 tablespoons
| 1.5 | 42.5 | extra whole wheat flour for adjustments, 1 egg beaten with 1 tablespoon water and a pinch of salt for egg wash | Total
| 41.1 | 1165.5 | |
1. Using a metal pastry scraper, chop the chilled soaker and the biga into 12 smaller pieces each (sprinkle some of the extra flour over the pre-doughs to keep the pieces from sticking back to each other). 2. If mixing by hand, combine the soaker and biga pieces with all of the other ingredients except the extra flour and stir vigorously with a mixing spoon or knead with wet hands until all of the ingredients are evenly integrated and distributed into the dough. The dough should soften as the butter warms up and be slightly sticky; if not, add more flour or water as needed. If using a stand mixer, put the pre-dough pieces and all of the other ingredients except the extra flour into the mixer with the dough hook. Mix on slow speed for 3 to 4 minutes, occasionally scraping down the bowl, until the pre-doughs become cohesive and assimilated into each other. Add some of the extra flour or more water as needed until the dough is soft and slightly sticky. 3. Dust a work surface with flour, then roll the dough in the flour to coat. Knead the dough by hand for 3 to 4 minutes, incorporating only as much extra flour as needed; the dough should feel cold, firm, and slightly tacky. Form the dough into a ball and let it rest on the work surface for 5 minutes. 4. Divide the dough into 12 equal pieces (or as many as desired) and round each into a smooth ball. Butter or grease 12 brioche molds or a 12-slot muffin tin. Form each of the pieces into a brioche à tête (see below) or whatever shape you prefer; you can also shape the dough into one large or two smaller sandwich loaves. Mist the top of the dough with pan spray (optional), cover loosely with plastic wrap, and let rise at room temperature for approximately 3 hours, until it has grown to 1 1/2 times its original size. 5. Preheat the oven to 425°F (218°C). When the dough is ready to bake, carefully brush the tops with egg wash, place on the middle shelf, lower the temperature to 400°F (204°C), and bake for 10 minutes. Rotate the breads and continue baking for another 10 to 15 minutes, until the breads are a rich, reddish brown all over (lift one from the mold and check the bottom and sides). They should sound hollow when thumped on the bottom and register at least 195°F (91°C) in the center. 6. Remove the breads from their molds, transfer them to a cooling rack, and allow to cool for at least 20 minutes before serving.
Bread Profile Rich dough
| delayed fermentation method; commercial yeast
| | Days to Make | 2 | | Day 1 | Soaker and biga, 20 minutes set up and mix; overnight autolyse | | Day 2 | 2 to 15 minutes mixing 3 1/2 hours shaping and proofing 20 to 50 minutes baking |
Commentary: As with most of these whole wheat breads, you can make a multi-grain version by substituting the soaker on page 102 in place of the whole wheat soaker.
Brioche can be made with a little butter, or a lot, and still be considered brioche. Our version uses 40% butter to flour, though I have seen and made versions that go up to 100% butter (and down to 25%). The 40% version offers a middle ground from which the greatest number of tasty products can be made.
This soaker is unlike any other because the melted butter makes up most of the liquid. It will firm up overnight in the refrigerator, causing the soaker to feel thicker than others, but that will change when you make the final dough.
You can even use a bundt pan or kugelhopf mold to make a coffee cake-style brioche (as shown here). Whip 1 tablespoon softened unsalted butter with 1 teaspoon of whole wheat flour. Brush this butter paste on walls of the pan, including the tube. Sprinkle 2 tablespoons of sliced almonds into the pan, turning the pan to distribute the almonds so that they stick to the inside wall of the pan. Form the prepared brioche dough into a round bagel shape and drop it over the tube to fill the pan three-quarters full. Proof and bake at 325°F (163°C) for 45 to 55 minutes.
Because of all the butter, the dough must be cold in order to shape it. This means it will take much longer to rise than the other doughs in this book - about 3 to 4 hours, depending on the ambient temperature.
There is no bulk fermentation stage; after the final mixing, the dough is shaped and then proofed right away.
Shaping brioche à tête (A) Roll one end of small, brioche dough balls into a cone. (B) Poke a hole in the round, fat half and slip the cone end through it so that a nub of dough comes though to make a "head." (C) Pan the shaped dough in brioche molds. Baker's Formula
| Percent | | Whole wheat flour | 100 | Salt
| 1.6 | | Instant yeast | 1.4
| | Milk | 19.5 | Egg
| 32 | | Sugar | 7.3 | | Unsalted butter | 39 | | Total | 200 |
Nutrition Facts Calories (kcal)
| 123.85 | Protein (g)
| 3.38 | | Carbohydrates (g) | 14.31 | Dietary fiber (g)
| 2.20 | | Total sugars (g) | 1.56 | Fat (g)
| 6.55 | Saturated fat (g)
| 3.81 | Trans fatty acid (g)
| .17 | | Cholesterol (mg) | 38.57 | Sodium (mg)
| 117.28 |
About Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread.
Peter Reinhart's Whole Grain Breads is available at Amazon.com
|
|
Find More Recipes |
PermaLink
|
|
|
The Fundamental Techniques of Classic Cuisine |
|
|
|
Written by foodie pam
|
Save Recipe:
Fresh Noodles
|
|
Calling all chefs, aspiring chefs and devout home cooks - today's cookbook is for you! The French Culinary Institute has transformed the essence of their six and nine week courses into their first book "The Fundamental Techniques of Classic Cuisine". While this book has more than 200 recipes, techniques are the focus of this book rather than the individual recipes. Organized as a series of sessions, the book presents fundamental techniques starting with those relating to vegetables and moves forward through techniques for stocks, sauces, meats, fish, braising, stuffings, pastry doughs and much more. Each session includes a description of the theory followed by the underlying technique complemented with recipes that serve as demonstrations of those techniques. For example see the demonstration below for preparing fresh noodles. The book aims to educate aspiring chefs in not only the proper techniques but the proper, and typically French, terms. Sidebars provide Chef and Dean tips from the many Chefs and Deans of The French Culinary Institute. This hefty, nearly 500 page book is an introduction for those who want to master the techniques of classic cuisine.
Demonstration: Pâtes à Nouilles Fraîches (Fresh Noodles)From The Fundamental Techniques of Classic Cuisine by The French Culinary Institute, Stewart, Tabori & Chang, 2007
Serves 4 Estimated time to complete: 2 hours
- 200 grams (7 ounces) semolina flour (see note) or half semolina and half all-purpose flour, plus more for rolling the dough
- 2-3 large eggs (see notes)
- 5 grams (3/4 teaspoon) coarse salt, plus more to taste
- 10 milliliters (2 teaspoons) olive oil
- Freshly ground pepper to taste
- Unsalted butter to taste, optional
- 6 grams (1 tablespoon plus 1 scant teaspoon) fresh herbs such as parsley or chives, haché to taste, optional
Equipment: Fork, plastic film, pasta machine, clean damp kitchen towel, rolling pin, large pot.
Prepare your mise en place.
Place the flour on a clean work surface. If using the half-and-half mixture to make a firmer noodle, mix the flours together. Mound the flour slightly and make a well in the center.
Break the eggs into the well and add the 5 grams (3/4 teaspoon) salt. Add the oil and, using a fork, beat the wet ingredients together.
Using your hands, begin working the flour into the liquid, moving from the sides into the center. When the ingredients are well mixed, form the dough into a ball and knead it with your hands for about 10 minutes or until the dough is smooth and feels leathery.
Form the dough into a ball, wrap with plastic film and refrigerate for at least 1 hour The longer the dough rests, the easier it will be to roll out.
Set up a pasta machine on its widest opening, usually number 1.
Cut the chilled dough into three equal pieces. Cover two with a clean, damp kitchen towel to keep them from drying out. Flatten the remaining piece with a rolling pin. Feed the dough through the rollers of the pasta machine at least three times, fold it into thirds after each roll to further knead and smooth about the dough. If necessary, dust the dough with a little flour to keep it from sticking. When the dough is smooth and satin like, it has been sufficiently rolled.
Begin to narrow the settings on the pasta machine running the dough through each progressively smaller opening once until you reach the desired degree of thickness.
Lay the dough out to dry for no more than 30 minutes. The time will depend on the temperature and humidity levels of the kitchen, so you must check the dough to take care that it does not dry out. It should be pliable and smooth - not brittle, moist, or tacky.
Cut the dough into the desired shape by hand or machine. For coq au vin, standard egg noodles would be the usual shape.
When ready to serve, bring a large pot of salted water to boil over high heat. Add the pasta and cook until just tender (al dente, the Italian phrase meaning "to the tooth" describes pasta that is slightly resistant to bite). Drain well, season with salt and pepper to taste and, if desired, butter and fresh herbs to taste.
Note: Pâtes or pasta doughs, are traditionally made with semolina flour, a coarse-textured flour that is very high in gluten. When using all semolina flour, less moisture is often required; therefore use 2 eggs instead of 3.
About The Fundamental Techniques of Classic Cuisine
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total immersion curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 classic recipes as well as new recipes developed by some of the school's most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.
The Fundamental Techniques of Classic Cuisine is available at Amazon.com
|
|
Find More Recipes |
PermaLink
|
|
|
Hearty Boys Cookbook |
|
|
|
Written by foodie pam
|
Save Recipe:
Cider-braised Pork Roast Stuffed with Figs and Apricots
|
|
If you watch the Food Network then you're familiar with the Hearty Boys - the winners of The Next Food Network Star competition and stars of the network's Party Line with the Hearty Boys. Now the Hearty Boys have their own cookbook - Talk With Your Mouth Full by Dan Smith and Steve McDonagh. This cookbook is packed with entertaining stories from their catering business and great recipes targeted at helping you throw your own parties. The recipes begin with Hors d'Oeuvres and move on through main courses, desserts and even drinks. Check out the recipe below for "Cider-braised Pork Roast Stuffed with Figs and Apricots" for a great fall pork main entrée. Sample menus are provided along with preparation timelines and helpful hints that are scattered throughout the book. Capturing everything you love about their show, their cookbook is sure to be equally popular.
Cider-braised Pork Roast Stuffed with Figs and ApricotsFrom Talk with your Mouth Full by Dan Smith and Steve McDonagh, Stewart, Tabori & Chang, 2007 Yield: Serves 6-8 Preparation time: 40 minutes Cooking time: 3 ½ hours
When autumn comes around I always want to eat pork roast. I don't know why, but to me, pork is the quintessential fall meat! Braising it in apple cider and adding the dried fruits make it just about the season's perfect main course.
- 6 tablespoons vegetable oil
- 1 Spanish onion, thinly sliced
- ½ cup chopped dried Mission figs
- ½ cup chopped dried apricots
- 3 teaspoons kosher salt
- ½ teaspoon pink peppercorns
- ½ teaspoon caraway seeds
- 4 sprigs fresh thyme
- ¼ cup brandy
- 1 pork loin 2 ½ - 3 pounds, butterflied
- 4 cups unfiltered apple cider
- 5 bay leaves
- 8 cloves
- 1 bunch fresh thyme
- ½ cup (1 stick) unsalted butter, cut into bits
Special equipment: Butcher's string
Preheat the oven to 300 degrees F.
Warm 3 tablespoons of the vegetable oil in a large skillet over medium heat. Ad the onion and cook until translucent, about 10 minutes. Add the dried fruit, 1 teaspoon of the salt, the peppercorns, caraway seeds, and thyme sprigs. Raise the heat to high and add the brandy. Touch a match to the pan in order to flame the brandy. (Be careful with this step - the flame will be vigorous.) allow the flame to go out on its own, lower the heat, and let the mixture simmer until almost dry, about 5 minutes.
Lay the pork loin out on a flat surface and sprinkle with salt. Spoon the fruit mixture onto the center of the loin, working from one end to the other. Roll the loin around the filling so it looks like it did when uncut. Tie with butcher's string.
Put the remaining vegetable oil into a large skillet and heat it over high heat for 2 minutes. Put the roast into the skillet. Sear on all sides for 1 minute and remove to a roasting pan. Add the cider, bay leaves, cloves, thyme and remaining salt to the skillet. Bring to a boil to deglaze the pan, making sure to stir up any brown bits from the bottom.
Pour the liquid over the roast, cover it with foil, and place it in the oven. Braise for 3 ½ hours, turning once during the cooking process. Remove the roast from the pan and allow to sit for 15 minutes before slicing.
To make gravy, pour 1 cup of the braising liquid into a saucepan, using a strainer to make sure there are no solids. Skim as much of the fat form the top as possible, bring the liquid to a boil, and whisk in the butter. Correct seasonings and serve immediately with the pork.
About Talk with Your Mouth Full: The Hearty Boys Cookbook The stars of Food Network's popular Party Line with the Hearty Boys bring their signature style of casual entertaining to their first book. These Hearty Boys don't solve literary mysteries, but they sure are great at demystifying party-throwing. Dan Smith and Steve McDonagh are two guys who never attended culinary school yet built one of Chicago's most popular catering businesses. In Talk with Your Mouth Full, the couple's self-deprecating, natural approach to cooking, which has made them such a hit on the Food Network, comes through on every page. Packed with exciting but accessible recipes, clever how-to tips, and a gaggle of tales from the catering trenches, this is truly an entertaining entertainment cookbook. Get Talk with Your Mouth Full: The Hearty Boys Cookbook at Amazon.com
|
|
Find More Recipes |
PermaLink
|
|
|
Slow Cooker Favorites |
|
|
|
Written by foodie pam
|
Save Recipe:
Stratford’s Sweet Chili
|
Fall is here and with it cool weather, making this the ideal time of year to bring out your slow cooker for minimal effort meal creating. Next thing you'll need are slow cooker recipes which is exactly what you'll find in Donna-Marie Pye's latest book "300 slow cooker favorites". In this compilation of slow cooker recipes, Pye presents the favorite recipes from her two previous slow cooker cookbooks. You'll find a large assortment of slow cooker recipes including some recipes for breakfast, appetizers, soups, stews, chilies, main course meals, side dishes and even desserts. Check out "Stratford's Sweet Chili" below for an example of the recipes you'll find in '300 slow cooker favorites'.
Stratford's Sweet ChiliFrom 300 Slow Cooker Favorites by Donna-Marie Pye, Robert Rose 2007 Serves 6 to 8
My childhood friend Joy Stratford has been a vegetarian for many years. Not only is she a busy mom and great soccer player, she is also a fantastic cook! This is one of her favorite recipes.
Slow cooker size: 5 to 6 quart
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed, or 2 cups (500 mL) home-cooked chickpeas
- 1 can (19 oz/540 mL) red kidney beans or black beans, drained and rinsed, or 2 cups (500 mL) home-cooked beans
- 1 can (28 oz/796 mL) diced tomatoes with herbs and spices
- 1 can (10 oz/284 mL) corn kernels, drained
- 2 carrots, peeled and diced
- 2 large cloves garlic, minced
- 1 red onion, finely chopped
- 1 cup (250 mL) ketchup
- 1/4 cup (50 mL) liquid honey
- 3 tbsp (45 mL) chili powder
- 1/2 tsp (2mL) cayenne pepper
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- Sour cream
- Cheddar cheese, shredded
1. In slow cooker stoneware, combine chickpeas, kidney beans, tomatoes, corn, carrots, garlic and red onion. 2. In a bowl, combine ketchup, honey, chili powder and cayenne; mix well and pour into slow cooker. Stir mixture to combine. 3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until hot and bubbling. 4. Add green pepper, red pepper and yellow pepper. Cover and cook on High for 20 to 25 minutes longer. 5. Serve in bowls with a dollop of sour cream and shredded Cheddar cheese.
Tips If you find this chili too sweet, reduce the honey by 2 tbsp (25 mL). Substitute 1 cup (250 mL) frozen corn for canned corn. Beans are an excellent source of fiber and protein, and give this chili a hearty, filling consistency that satisfies even a die-hard meat eater. Don't be afraid to add an additional can of beans to this recipe. Several varieties of shapes and colors add interest and texture.
About 300 Slow Cooker Favorites Slow cookers provide the perfect mealtime solution for tasty and nutritious food with a minimum of effort. Just a few ingredients in the slow cooker and a flick of the switch can produce a hot, satisfying home-cooked meal that's ready to serve at dinnertime. 300 Slow Cooker Favorites features easy, imaginative and delicious recipes such as Sumptuous soups (potato leek soup with Stilton; meaty minestrone; roasted red pepper), New chili dishes (football Sunday chili; party pleas'n chili; adobe pork and bean chili), Satisfying mains (rosemary and garlic leg of lamb; gooey glazed beef ribs; coq au yin), and Sweet endings (very adult rice pudding; upside-down fudge brownie pudding; plum cobbler). Also included are tips and techniques that guarantee slow cooker success. "Night before" advice features handy and time-saving tips. From classic comfort foods to contemporary dishes, there's a new family-favorite waiting to be discovered by anyone using a slow cooker.
Get 300 Slow Cooker Favorites at Amazon.com
|
|
Find More Recipes |
PermaLink
|
|
| << Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
| | Results 49 - 56 of 109 |
|
|
|