Desserts

Creme Brulee

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Ingredients

  • 1 extra-large egg
  • 4 extra-large egg yolks
  • 1/2 cup sugar, plus 1 tablespoon for each serving
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur (recommended: Grand Marnier)

Instructions

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Asian

Cambodian Pancakes

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Ingredients

  • 4 Cups of Rice Flour
  • 3 Eggs
  • 1 teaspoon Salt (more or less to taste)
  • 3 teaspoon Sugar
  • 4 tablespoons Cornstarch
  • 1/2 teaspoon Turmeric
  • 6 tablespoons Vegetable Oil
  • 2  1/2 Cups Water

Instructions

Mix liquid first

  1. Beat eggs together with whisk or fork
  2. Add salt and sugar and mix
  3. Add turmeric, water and cornstarch
  4. Add oil and mix
  5. Start mixing with electric mixer or whisk
  6. Slowly add rice flour until all is mixed

How To Cook

  1. Start with pan – heat medium high heat – add oil
  2. Once pan is warmed up use a ladle off mixture and add to pan
  3. Once inside is mostly cooked and sides lifting add inside mixture
  4. Flip one side over and continue to cook until done
  5. Repeat or double fry for extra crispiness
Mexican

One Pan Mexican Quinoa

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one-pan-mexican-quinoa-750x364Ingredients:

1 tablespoon olive oil
1/2 cup diced yellow onion
½ a large jalapeno, minced
3/4 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper (I used ¼ tsp kosher salt- taste first before adding more)
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Instructions
1. Heat the olive oil in a large skillet with a lid over medium heat.

2. Sauté the onion and jalapeno until it starts to brown, about one minute.

3. Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, ¼ tsp salt to the skillet and stir to mix well.

4. Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid.

5. Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.

6. Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed.

Reference: http://tiphero.com/one-pan-mexican-quinoa/

American

Beef Wellington

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Total Time: 2 hr 30 min
Prep: 1 hr
Inactive: 30 min
Cook: 1 hr

For the Duxelles:

  • 3 pints (1 1/2 pounds) white button mushrooms
  • 2 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh thyme, leaves only
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Beef:

  • 1 (3-pound) center cut beef tenderloin ( filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 tablespoons Dijon mustard
  • Flour, for rolling out puff pastry
  • 1 pound puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon coarse sea salt
  • Minced chives, for garnish
  • Green Peppercorn Sauce, recipe follows

Green Peppercorn Sauce:

  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 tablespoons grainy mustard
  • 1/2 cup green peppercorns in brine, drained, brine reserved

For the Beef:

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Ref: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2.html

Desserts

Cream Filled Cupcakes

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Original recipe makes 36 cupcakes:

Cake

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Filling

  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups confectioners’ sugar
  • 1 pinch salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
  2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners’ sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
  5. Make frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Ref:
http://allrecipes.com/recipe/cream-filled-cupcakes/detail.aspx
http://allrecipes.com/recipe/cream-cheese-frosting-ii/detail.aspx

Desserts

Eclair

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Makes 9 eclairs

Crust

  • 1/2 cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs

Filling

  • 1 (5 ounce) package instant vanilla pudding mix
  • 2 1/2 cups cold milk
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Icing

  • 2 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons hot water

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners’ sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  5. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Ref: http://allrecipes.com/Recipe/Eclairs-II/Detail.aspx

Desserts

Apricot Crisp

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Original recipe makes 6 servings:

  • 4 cups apricot halves
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup butter
  • 3/4 cup rolled oats

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange the apricots in a 9×12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
  3. Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

http://allrecipes.com/recipe/fresh-apricot-crisp/

Seafood

Clam Cakes

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clam-cakes-recipe-overThis recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry.

Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can’t find cake flour. Use a “regular” beer, not a fancy one. Think Budweiser, Miller or Corona. For the remoulade, I used a recipe I developed with Elise from Simply Recipes.

Be sure to keep your oil as close to 350 degrees as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this. You can use a Dutch oven with about 3-4 inches of oil in it, but I use a DeLonghi electric fryer, as it’s easier to control temperature with a dedicated fryer. Besides, it’s covered so I don’t get vaporized oil in the air.

If you can’t eat all the cakes in one sitting, leave the oil in the fryer overnight; it’ll be fine. Then reheat and refry the leftover cakes for 2-3 minutes, turning once.

Serves 6-8.

Prep Time: 15 minutes, mostly to let the oil heat up

Cook Time: 15 minutes, as you make these in 5-minute batches

  • 1 recipe for remoulade
  • Canola or other vegetable oil for frying
  • 3 beaten eggs
  • 1/2 cup buttermilk
  • 1/2 cup clam broth
  • 1/2 cup cold beer
  • 2 teaspoons maple syrup
  • 1 1/2 cups chopped or ground clams
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3 1/2 cups cake flour, or all-purpose flour
  1. Make the remoulade first and set aside. Heat the oil to 350 degrees.
  2. Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined.
  3. Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes.
  4. Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.

http://honest-food.net/2012/04/11/clam-cakes-block-island/

 

American, Crock Pot

Slow Cooker Sweet and Tangy Meatballs

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Ingredients:

  • 1 12 oz jar chili sauce
  • 1 jar grape jelly
  • 1 pkg. frozen meatballs (or 2-3 packages of Little Smokies)

Directions:

  1. Combine jelly and chili sauce in a crock pot an stir until smooth.  Heat the mixture if needed to combine.
  2. Add meatballs or cocktail sausages and set temperature to low.
  3. Cook for 2-5 hours on low.
  4. Serve over rice or with toothpicks!

http://www.sixsistersstuff.com/2011/06/slow-cooker-sweet-and-tangy-meatballs.html

 

American, Dinner This Week

Long Boy Burgers

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Ingredients:

  • 2-4 (6-inch) sub rolls, split in half lengthwise
  • 1 1/4 cup cornflakes, crushed
  • 1/2 small onion, minced
  • 1/2 cup whole or lowfat milk
  • 6 tablespoons ketchup, separated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1 1/2 pounds 90% lean ground beef
  • 2 cups shredded cheddar cheese

Directions:

  1. Adjust the oven rack to upper-middle position and heat oven to 450 degrees.
  2.  Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.
  3. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.
  4. Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes. Serve.

http://sunshineandbones.blogspot.com/2010/09/long-boy-burgers.html

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