TIRAMISU
Yield: 8 Servings
4 eggs, separated
¾ c sugar
2 - 8 oz containers of mascarpone cheese
½ c coffee [½ c water & 1 tsp instant coffee)
¼ c Kahlua
2 pkg lady fingers
1 c finely grated Toblerone bar
In bowl of a stand mixer, beat yolks adding sugar gradually until well mixed, (no gritty feeling is left). Add cheese and mix well. Beat egg whites in deep bowl until soft peaks form. Fold into cheese mixture.
Mix the coffee and Kahlua in a small bowl.
Using a large (12 c) serving dish (I use a glass trifle bowl) spread ¼ of cheese mixture on the bottom. Dip the lady fingers in the coffee/Kahlua mixture and cover the cheese layer. Sprinkle the grated Toblerone over the cheese layer and repeat layers until all of the mixture is used up.
Refrigerate 6 hours or overnight. Serve chilled.
Notes:
(i) Because I use a trifle bowl I use extra lady fingers and coffee/Kahlua mixture and I space the lady fingers (about ½ inch apart) around the sides of the bowl which makes for a nice presentation.
Monday, November 15, 2010
- Stuffed Chicken Breasts
Labels:
Main Dishes
STUFFED CHICKEN BREASTS
4 boneless, skinless chicken breasts
3 T vegetable oil
10 ox white mushrooms, trimmed, wiped clean and sliced thin
1 small leek, white part halved lengthwise, washed and chopped
2 medium garlic cloves, minced
½ tsp chopped fresh thyme leaves
1 T fresh lemon juice
½ c dry white wine
1 T chopped fresh parsley leaves
salt & pepper
1 c chicken broth
1 tsp Dijon mustard
2 T unsalted butter
Chicken:
Use tip of share chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip ½ inch away from edge so that halves remain attached. Open up breasts to create 4 cutlets. Place 1 cutlet at a time in a heavy-duty zipper-lock bag and pound to1/4 inch thickness (approx 8 x 6 in). Trim about ½ inch from long sides of cutlets (about 1½ to 2 oz of meat per cutlet or a total of ½ c from all cutlets) to form rectangles that measure about 8 x 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside (do not wash out food processor bowl).
Stuffing:
Heat 1 T oil in 12 inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes. Add 1 T oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds. Transfer mixture to bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet.
Pulse mushroom mixture in food processor until roughly chopped, about five 1 second pulses. Transfer mushroom mixture to bowl with pureed chicken. Add 1½ tsp parsley, ¾ tsp table salt and ½ tsp pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 1½ c stuffing).
Assembly and cooking:
With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving ¾ inch border along short sides of cutlet and ¼ inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces of twine (each out 12 inches long) beneath each breast and tie, trimming any excess.
Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160° when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and ten loosely with foil.
Sauce:
While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to ½ cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 1½ tsp parsley and 1½ tsp lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.
Serves 4.
4 boneless, skinless chicken breasts
3 T vegetable oil
10 ox white mushrooms, trimmed, wiped clean and sliced thin
1 small leek, white part halved lengthwise, washed and chopped
2 medium garlic cloves, minced
½ tsp chopped fresh thyme leaves
1 T fresh lemon juice
½ c dry white wine
1 T chopped fresh parsley leaves
salt & pepper
1 c chicken broth
1 tsp Dijon mustard
2 T unsalted butter
Chicken:
Use tip of share chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip ½ inch away from edge so that halves remain attached. Open up breasts to create 4 cutlets. Place 1 cutlet at a time in a heavy-duty zipper-lock bag and pound to1/4 inch thickness (approx 8 x 6 in). Trim about ½ inch from long sides of cutlets (about 1½ to 2 oz of meat per cutlet or a total of ½ c from all cutlets) to form rectangles that measure about 8 x 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside (do not wash out food processor bowl).
Stuffing:
Heat 1 T oil in 12 inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes. Add 1 T oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds. Transfer mixture to bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet.
Pulse mushroom mixture in food processor until roughly chopped, about five 1 second pulses. Transfer mushroom mixture to bowl with pureed chicken. Add 1½ tsp parsley, ¾ tsp table salt and ½ tsp pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 1½ c stuffing).
Assembly and cooking:
With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving ¾ inch border along short sides of cutlet and ¼ inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces of twine (each out 12 inches long) beneath each breast and tie, trimming any excess.
Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160° when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and ten loosely with foil.
Sauce:
While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to ½ cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 1½ tsp parsley and 1½ tsp lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.
Serves 4.
- Vegetable Gratin
Labels:
Salads and Vegetables
VEGETABLE GRATIN
6 T olive oil
1 lb zucchini, ends trimmed and sliced crosswise into ¼ inch thick slices
1 lb yellow summer squash (see note), cut like the zucchini
2 tsp table salt
1½ lb ripe tomatoes (3 to 4 large), sliced ¼ inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 c)
¾ tsp ground black pepper
2 medium garlic cloves, minced (about 2 tsp)
1 T minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
1 c grated Parmesan cheese
2 medium shallots, minced (about ¼ c)
1/4 c chopped fresh basil leaves
Serves 6 as a side dish
Adjust oven rack to upper-middle position and heat oven to 400°. Brush a 13 x 9 baking dish with 1 T of oil and set aside.
Toss zucchini and summer squash slices with 1 tsp salt in a large bowl; transfer to a colander set over a bowl. Let stand until zucchini and squash release at least 3 T of liquid, about 45 minutes. Arrange slices on a triple layer of paper towels; cover with another triple layer of paper towels. Firmly press each slice to remove as much liquid as possible.
Place tomato slices in a single layer on a double layer of paper towels and sprinkle evenly with ½ tsp salt; let stand 30 minutes. Place second double layer of paper towels on top of tomatoes and press firmly to dry tomatoes.
Meanwhile, heat 1 T oil in a 12 inch non-stick skillet over medium heat until shimmering. Add onions, remaining ½ tsp salt and ¼ tsp pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
Combine garlic, 3 T oil, remaining ½ tsp pepper and thyme in a small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even lawyer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
Meanwhile, process bread in food processor until finely ground, about 10 seconds (you should have about 1 cup of crumbs). Combine bread crumbs, remaining tablespoon of oil, Parmesan and shallots in a medium bowl. Remove baking dish from oven and increase heat to 450°. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature for 10 minutes before serving.
Notes:
1. A summer squash is the same shape as a zucchini (I used an acorn squash because I thought it would have a stronger flavour).
6 T olive oil
1 lb zucchini, ends trimmed and sliced crosswise into ¼ inch thick slices
1 lb yellow summer squash (see note), cut like the zucchini
2 tsp table salt
1½ lb ripe tomatoes (3 to 4 large), sliced ¼ inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 c)
¾ tsp ground black pepper
2 medium garlic cloves, minced (about 2 tsp)
1 T minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
1 c grated Parmesan cheese
2 medium shallots, minced (about ¼ c)
1/4 c chopped fresh basil leaves
Serves 6 as a side dish
Adjust oven rack to upper-middle position and heat oven to 400°. Brush a 13 x 9 baking dish with 1 T of oil and set aside.
Toss zucchini and summer squash slices with 1 tsp salt in a large bowl; transfer to a colander set over a bowl. Let stand until zucchini and squash release at least 3 T of liquid, about 45 minutes. Arrange slices on a triple layer of paper towels; cover with another triple layer of paper towels. Firmly press each slice to remove as much liquid as possible.
Place tomato slices in a single layer on a double layer of paper towels and sprinkle evenly with ½ tsp salt; let stand 30 minutes. Place second double layer of paper towels on top of tomatoes and press firmly to dry tomatoes.
Meanwhile, heat 1 T oil in a 12 inch non-stick skillet over medium heat until shimmering. Add onions, remaining ½ tsp salt and ¼ tsp pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
Combine garlic, 3 T oil, remaining ½ tsp pepper and thyme in a small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even lawyer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
Meanwhile, process bread in food processor until finely ground, about 10 seconds (you should have about 1 cup of crumbs). Combine bread crumbs, remaining tablespoon of oil, Parmesan and shallots in a medium bowl. Remove baking dish from oven and increase heat to 450°. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature for 10 minutes before serving.
Notes:
1. A summer squash is the same shape as a zucchini (I used an acorn squash because I thought it would have a stronger flavour).
- Crispy Smashed Potatoes
Labels:
Salads and Vegetables
CRISPY SMASHED POTATOES
2 lbs red potatoes (2 inches in diameter)
6 T olive oil
1 tsp chopped fresh thyme leaves
Kosher salt and black pepper
Adjust oven racks to top and bottom positions and heat oven to 500°. Arrange potatoes on rimmed baking sheet, pour ¾ c water onto baking sheet and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle 3 T oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until ⅓ to ½ inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 T oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Serves 4 to 6
2 lbs red potatoes (2 inches in diameter)
6 T olive oil
1 tsp chopped fresh thyme leaves
Kosher salt and black pepper
Adjust oven racks to top and bottom positions and heat oven to 500°. Arrange potatoes on rimmed baking sheet, pour ¾ c water onto baking sheet and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle 3 T oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until ⅓ to ½ inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 T oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Serves 4 to 6
Thursday, November 11, 2010
- Caramel Sauce
Labels:
Sauces and Dips
CARAMEL SAUCE
1c brown sugar
½ c butter
1 tsp vanilla
¼ c whipping cream
Over low heat, melt sugar and butter. Stir in the vanilla and the cream cooking until thick.
Notes:
1. Yum!
1c brown sugar
½ c butter
1 tsp vanilla
¼ c whipping cream
Over low heat, melt sugar and butter. Stir in the vanilla and the cream cooking until thick.
Notes:
1. Yum!
Friday, November 5, 2010
- Greek Panzanella
Labels:
Salads and Vegetables
¾ c good olive oil, divided
6 cups (1 inch) diced rustic bread (I used Cob’s White Pane Di Casa)
Kosher salt and freshly ground black pepper
1 English cucumber, unpeeled, halved lengthwise, seeded, and sliced ½ inch thick
1 red bell pepper, seeded and large-diced
1 yellow bell pepper, seeded and large-diced
1 pint cherry or grape tomatoes, halved
½ small red onion, thinly sliced in half rounds
¼ c good red wine vinegar
2 garlic cloves, minced
1½ tsp dried oregano, crushed
½ tsp Dijon mustard
½ lb good feta (I used my new favorite, Macedonian (very creamy & smooth))diced
½ c Kalamata olives, pitted
Heat ¼ c of the olive oil in a large (12 inch) sauté pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently (note I drizzled more oil during the cooking process), for 5 to 10 minutes, until nicely browned. Set aside.
Place the cucumber, bell peppers, tomatoes and red onion in a large bowl and toss together.
For the vinaigrette, place the vinegar, garlic, oregano, mustard, 1 tsp salt, and ½ tsp pepper in a small bowl and whisk together. Whisking constantly, slowly add the remaining ½ c of olive oil to make an emulsion.
Add the feta, olives, and bread to the vegetables in the bowl, add the vinaigrette, and toss lightly. Set aside for 30 minutes for the flavors to develop. Season to taste and serve at room temperature.
Notes:
1. This is my new favorite salad. At first glance it seems like Greek salad with some bread thrown in but the flavors are absolutely amazing.
Tuesday, November 2, 2010
- Stroganoff Meatballs
Labels:
Main Dishes
STROGANOFF MEATBALLS
Meatballs:
2 lbs lean ground beef
1½ c bread crumbs
¼ c. milk
¼ c onion, chopped
2 eggs, beaten
1 tsp salt
pepper to taste
Sauce:
½ c chopped onion
4 T butter
2 T flour
2 T ketchup
1 can consommé (undiluted)
1 c sour cream
Meatballs
Combine all ingredients in large bowl. Mix well and roll into balls of desired size. Place on edged cookie sheet. Bake at 375° for 25 to 30 minutes. Remove from oven, drain and set aside.
Sauce:
Brown onion in butter, add flour, mix well. Add ketchup and consommé, cooking slowly until thickened. Add sour cream, then meatballs. Place in casserole and heat in 300° oven until serving time (no longer than 40 minutes).
Notes:
1. This is a reprint from my cookbook which I thought I'd add because I made it recently and was asked for the recipe.
Meatballs:
2 lbs lean ground beef
1½ c bread crumbs
¼ c. milk
¼ c onion, chopped
2 eggs, beaten
1 tsp salt
pepper to taste
Sauce:
½ c chopped onion
4 T butter
2 T flour
2 T ketchup
1 can consommé (undiluted)
1 c sour cream
Meatballs
Combine all ingredients in large bowl. Mix well and roll into balls of desired size. Place on edged cookie sheet. Bake at 375° for 25 to 30 minutes. Remove from oven, drain and set aside.
Sauce:
Brown onion in butter, add flour, mix well. Add ketchup and consommé, cooking slowly until thickened. Add sour cream, then meatballs. Place in casserole and heat in 300° oven until serving time (no longer than 40 minutes).
Notes:
1. This is a reprint from my cookbook which I thought I'd add because I made it recently and was asked for the recipe.
- Best Blueberry Muffins
Labels:
Baked Goodies
BEST BLUEBERRY MUFFINS
Lemon-Sugar Topping:
⅓ c white sugar
1½ tsp grated lemon zest
Muffins:
2 c fresh or frozen blueberries (see note)
1⅛ c plus 1 tsp white sugar
2½ c all-purpose flour
2½ tsp baking powder
1 tsp table salt
2 large eggs
¼ c unsalted butter, melted and cooled slightly
¼ c vegetable oil
1 c buttermilk (see note)
1½ tsp vanilla extract
For the Topping:
Stir together the sugar and lemon zest in a small bowl until combined; set aside.
For the Muffins:
Adjust oven rack to upper-middle position and preheat oven to 425°. Spray a 12 muffin tin with Pam. Bring 1 c blueberries and 1 tsp sugar to a simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
Rinse remaining cup of berries under cold water and dry well. Whisk the flour, baking powder and salt together in a large bowl. Whisk remaining 1⅛ cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried blueberries in flour mixture. Then, using a rubber spatula, fold egg mixture and remaining cup of blueberries and flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix).
Divide batter evenly among the 12 prepared muffin cups. Spoon a teaspoon of cooked blueberry mixture into center of each mound of batter. Using a skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle lemon sugar evenly over muffins.
Bake until muffin topes are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5minutes, then transfer to a wire rack and cool 5 minutes before serving.
Notes:
1. If using frozen blueberries, cook 1 cup berries as directed. Rinse the remaining cup of berries under cold water and dry well. Toss frozen berries in flour mixture before adding the egg mixture. Do not defrost the berries before using.
2. I didn’t have any buttermilk so I added 1 T of lemon juice to the measuring cup and then added 2% milk to measure 1 cup.
3. This is by far the best blueberry muffin recipe I have ever found. The cooked berries really add lots of flavor and the bottoms are not soggy from the blueberries.
Lemon-Sugar Topping:
⅓ c white sugar
1½ tsp grated lemon zest
Muffins:
2 c fresh or frozen blueberries (see note)
1⅛ c plus 1 tsp white sugar
2½ c all-purpose flour
2½ tsp baking powder
1 tsp table salt
2 large eggs
¼ c unsalted butter, melted and cooled slightly
¼ c vegetable oil
1 c buttermilk (see note)
1½ tsp vanilla extract
For the Topping:
Stir together the sugar and lemon zest in a small bowl until combined; set aside.
For the Muffins:
Adjust oven rack to upper-middle position and preheat oven to 425°. Spray a 12 muffin tin with Pam. Bring 1 c blueberries and 1 tsp sugar to a simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
Rinse remaining cup of berries under cold water and dry well. Whisk the flour, baking powder and salt together in a large bowl. Whisk remaining 1⅛ cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried blueberries in flour mixture. Then, using a rubber spatula, fold egg mixture and remaining cup of blueberries and flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix).
Divide batter evenly among the 12 prepared muffin cups. Spoon a teaspoon of cooked blueberry mixture into center of each mound of batter. Using a skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle lemon sugar evenly over muffins.
Bake until muffin topes are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5minutes, then transfer to a wire rack and cool 5 minutes before serving.
Notes:
1. If using frozen blueberries, cook 1 cup berries as directed. Rinse the remaining cup of berries under cold water and dry well. Toss frozen berries in flour mixture before adding the egg mixture. Do not defrost the berries before using.
2. I didn’t have any buttermilk so I added 1 T of lemon juice to the measuring cup and then added 2% milk to measure 1 cup.
3. This is by far the best blueberry muffin recipe I have ever found. The cooked berries really add lots of flavor and the bottoms are not soggy from the blueberries.
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