Tuesday, February 15, 2011
Monday, February 14, 2011
Saturday, February 12, 2011
Wednesday, February 9, 2011
Tuesday, February 8, 2011
**Vanilla Pastry Cream
Yeast Donuts :
1½ cups (375 ml) (12 ounces) milk
2½ ounces (71 g) (1/3 cup) vegetable shortening
1/3 cup (79 ml) (2.67 ounces) warm water, 35° to 41° C (95° to 105° F)
2 packages (14 g) (½-ounce) instant yeast
2 large eggs, beaten
¼ cup (56 g) granulated sugar
1½ teaspoons salt
1 teaspoon freshly ground nutmeg
5¼ cups (652 g) (23 ounces) plain (all-purpose) flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1½ gallons (3.79 to 5.68 litres), depending on fryer), for oiling bowl.
In a medium-sized saucepan set over medium heat, heat the milk until warm enough to melt the shortening. Place the shortening in a small bowl and pour the warmed milk over it. Stir with a spatula until shortening has melted, set aside.
Place the warm water in a small bowl and sprinkle the yeast over it. Let dissolve for 5 minutes. After 5 minutes, pour the yeast into the bowl of an electric stand mixer.
Add the milk and shortening mixture (make sure the mixture has cooled to lukewarm first).
Add the eggs, sugar, salt, nutmeg and half of the flour.
Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn up to medium speed and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, 3 to 4 minutes.
Transfer dough to a well-oiled large bowl, cover, and let rise until doubled in size, about 1 hour.
Dust a clean work surface with flour. Roll out dough to 3/8-inch (.95-cm) thick. Cut out dough using a 3-inch doughnut/cookie cutter or pastry ring. Set on a floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365° F (185° C). Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in a baking sheet. Allow doughnuts to cool for 15 to 20 minutes prior to filling and glazing.
Vanilla Pastry Cream:
Makes about 2 cups:
1½ cups (375 ml) (12 ounces) whole milk
½ cup (113 grams) caster (super fine granules) sugar
¼ cup (25 g) cake flour, sifted
½ teaspoon Kosher salt
4 large egg yolks
1 teaspoon pure vanilla extract
Place the milk in a medium-sized saucepan and set over medium heat; heat the milk until bubbles just start to form around the edges.
Meanwhile, place the sugar, flour, and salt into a small bowl; stir together to combine.
Place the eggs in a medium-sized bowl, whisk until well combined. Gradually add the flour mixture and continue to whisk until thick and pasty.
Remove the milk from the heat and gradually add to the egg mixture, whisking constantly. Return the mixture to the saucepan, place over medium heat. Bring to the boil, whisking constantly, about 3 minutes. Boil, whisking constantly, for 10 seconds, remove immediately from heat.
Strain pastry cream through a fine mesh sieve into a small bowl. Add the vanilla extract and whisk until well combined. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Let cool and then refrigerate until ready to use.
2 cups confectioners’ sugar, sifted
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
4 ounces bittersweet chocolate, chopped
Using a fine-mesh sieve, sift icing sugar into a small bowl; set aside.
Combine butter, milk, corn syrup, and vanilla in a medium saucepan and heat over medium heat until butter is melted.
Decrease the heat to low, add the chocolate, and whisk until melted.
Turn off heat, add the confectioners’ sugar, and whisk until smooth.
Assembling Boston Cream Donuts:
6 tablespoons heavy cream, 35%
Vanilla Pastry Cream
Chocolate Glaze (place the glaze over a bowl of warm water)
Red, White & Pink Heart-Shaped Sprinkles
In a small-sized bowl, using an electric hand mixer, whisk heavy cream until stiff peaks form.
Remove Vanilla Pastry Cream from the refrigerator; using a large spatula, gently fold the whipped cream into the pastry cream.
Transfer pastry cream to a pastry bag fitted with a small round tip, set aside.
Using a small paring knife poke a hole in the side through the centre of each cooled donut.
Insert tip into the donut hole, fill, and wipe any excess pastry cream with the tip of your finger and return to wire rack. Repeat with remaining donuts.
Dip each donut in Chocolate Glaze, immediately dust with sprinkles and return to wire rack. Let glaze set for 30 minutes before serving (if you can wait that long!). Enjoy!
Sunday, February 6, 2011
1/2 pound lean ground turkey
1 T olive oil
1 clove garlic
1/2 onion1 can crushed tomatoes
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 T fresh basil, chopped
1 1/2 T fresh oregano, chopped
1/4 cup shredded mozzarella cheese
1/2 tsp crushed red pepper flakes
Preheat oven to 350 degrees. Heat a large pot of water to boiling over high heat. When it reaches a boil, salt liberally and drop noodles. Stir occasionally and cook to just al dente. You want to leave them slightly more firm since you'll be baking the pasta. Drain noodles and set aside.
Meanwhile in a large skillet, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add turkey and brown. When almost cooked through, add tomatoes and reduce heat to medium low. Simmer for about 15 minutes. Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.
In a small bowl, lightly beat egg. Add ricotta, Parmesan and remaining basil and oregano and stir together. Spray pan lightly with cooking spray. Add enough sauce to lightly cover the bottom of the pan. To assemble, on a drained noodle, add a spoonful of ricotta mixture. Top with a spoonful of meat sauce and roll up. Place seam side down in pan. Continue until you've used all the noodles. Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes. Bake approximately 20 minutes until cheese is melted and bubbly.
The slightly tangy raspberries complement the creamy cheesecake and dense chocolaty brownies perfectly. They're rich, but not so much that you don't want another one. Like right away.
1/4 t. salt2 t. vanilla extract, divided use
1) Preheat oven to 350° F. Butter a 13” x 9” glass baking dish.
2) Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.
3) Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water. Let cool slightly. Stir into the butter and sugar mixture. Add the sifted flour, salt, and 1 tsp. vanilla extract and carefully fold it in.
For the cheesecake batter:
4) Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.
Putting it all together:
5) Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.
6) Bake at 350°F (175C) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, then refrigerate several hours, preferably overnight, before cutting them in squares.
This is definitely a great choice for do-ahead summer entertaining when nectarines are at their peak of flavor. In the winter, you can substitute oranges.
For the chicken:
1 tablespoon olive oil 16 ounces boneless, skinless chicken breasts
Dash of freshly ground black pepper
For the vinaigrette:
¼ cup fresh orange juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
¼ teaspoon hot pepper sauce, or to taste
Dash of freshly ground pepper, or to taste
Dash of Kosher salt, or to taste
¼ cup coarsely chopped fresh cilantro (do not substitute dried coriander)
To complete the recipe:
2 nectarines, seeded and cut into slices
1/4 cup very thin red onion slices
1/2 cup roasted, salted cashews
1/2 cup coarsely crumbled feta or blue cheese
4 cups baby salad spinach
Freshly ground pepper and sprigs of fresh cilantro for garnish
Prepare the grill and brush the chicken with the oil. Grill for about 5 minutes on each side, or until the chicken is lightly browned and thoroughly cooked.
Transfer the chicken to a plate and sprinkle with pepper; cut into long slivers. Refrigerate to cool.
Whisk the dressing ingredients in the bottom of a large salad bowl. Add the salad ingredients and toss until well coated (except for chicken and cashews)
To assemble the servings, arrange salad on 4 large salad plates or in large, shallow bowls. Top each with a mound of the salad mixture, top with a few slivers of chicken, sprinkle some cashews, garnish and serve!
The vinaigrette will keep for up to 2 days in a tightly closed container in the refrigerator. Early the day it is to be served, the chicken may be grilled and refrigerated.
Here's a light and refreshing salad, perfect to accompany a light meal
After some research and fiddling and tweaking, I settled on this salad, and I think turned out pretty well…but I’ll let you be the judge of that…Here’s my recipe if you’d like to try it:
1 cups of baby salad spinach
1 bunch of watercress, washed and trimmed
2 large oranges, peeled and segmented
1/4 cup very thin red onion slices
1/4 cup coarsely crumbled feta or blue cheese
1 avocado (whatever kind is in season), sliced
1/2 cup slivered almonds
1/4 cup of dried cranberries
2 tbsp. olive oil
juice of 1/2 lemon or 2 tablespoons pomegranate juice
freshly ground pepper
Whisk the dressing ingredients in the bottom of a large salad bowl. Add the salad ingredients and toss until well coated.
6 tablespoons sugar
1/2 cup orange-flavored liqueur, such as Cointreau
10 peeled and pitted medium peaches
1 large pasteurized egg white
2 tablespoons gelatin
2 cups heavy cream whipped with 4 tablespoons confectioners' sugar
½ teaspoon pure almond extract Small sprigs of fresh mint for garnish
Add egg white to peach pulp and beat to a thick foam.
Pour into individual molds or one large mold that has been rinsed with cold water and refrigerate until set, about 3 hours.
When ready to serve, dip bottom of mold briefly (about 5 seconds) into very warm water and turn out on serving dishes or platter. Serve with peach maramalade, if desired.