Saturday, January 25, 2014
Julia & You
Traditional Apple Pie
•2 1/2 cups all purpose flour
•1/2 teaspoon salt
•10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
•1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
•4 tablespoons (about) ice water
•Nonstick vegetable oil spray
•1 3/4 pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5 1/2 cups)
•1 3/4 pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5 1/2 cups)
•3/4 cup plus 1 tablespoon sugar
•1 teaspoon fresh lemon juice
•1/2 teaspoon plus large pinch of ground cinnamon
•1/2 teaspoon vanilla extract
•1 tablespoon all purpose flour
•3 tablespoons unsalted butter, diced
•1 tablespoon whole milk
Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)
Berry Streusel Pie
•2 1/4 cups all purpose flour
•1 tablespoon sugar
•1/2 teaspoon salt
•7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
•1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
•6 tablespoons (about) ice water
•6 tablespoons (packed) golden brown sugar
•6 tablespoons whole almonds
•6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
•4 1/2 tablespoons old-fashioned oats
•4 1/2 tablespoons all purpose flour
•1 cup sugar
•1/4 cup quick-cooking tapioca
•2 tablespoons fresh lemon juice
•5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
Lemon Meringue Pie
•1 recipe Pastry Dough for a single-crust 9- to 10-inch pie
•raw rice or pie weights for weighting shell
•1 cup sugar
•5 tablespoons cornstarch
•1/4 teaspoon salt
•1 cup water
•1/2 cup milk
•4 large egg yolks
•1 tablespoon unsalted butter
•1/2 cup fresh lemon juice
•2 teaspoons freshly grated lemon zest
•4 large egg whites
•1/4 teaspoon cream of tartar
•1/2 cup sugar
On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes.
Preheat oven to 400°F.
Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack.
Lower oven temperature to 350°F.
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.
Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping
•1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor)
•2 tablespoons sugar
•5 tablespoons unsalted butter, melted
•2 ounces bittersweet chocolate (60% cacao), finely chopped
•1/3 cup sugar
•1/3 cup unsweetened cocoa powder
•2 tablespoons cornstarch
•1/8 teaspoon salt
•1 3/4 cups whole milk, divided
•1/4 cup heavy whipping cream
•4 ounces bittersweet chocolate (60% cacao), finely chopped
•1 tablespoon dark rum
•1 teaspoon vanilla extract
•1 cup chilled crème fraîche*
•1 cup chilled heavy whipping cream
•1/4 cup sugar
•1 teaspoon vanilla extract
•Bittersweet chocolate shavings or curls (optional)
Position rack in center of oven; preheat to 350°F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.
Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.
* Sold at some supermarkets and at specialty foods stores.
Peanut Brittle and Caramel Crunch Ice Cream Pie
•3/4 cup whipping cream
•1/2 vanilla bean, split lengthwise
•2 tablespoons (1/4 stick) unsalted butter
•1/4 teaspoon fine sea salt
•3/4 cup sugar
•1/3 cup water
•1/4 cup light corn syrup
•9 whole graham crackers
•1/4 cup (packed) dark brown sugar
•5 tablespoons unsalted butter, melted, hot
•1 1/2 teaspoons vanilla extract
•1/2 cup salted roasted cocktail peanuts
•3 pints premium vanilla ice cream, slightly softened
•5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
•1 cup coarsely chopped peanut brittle
For caramel sauce:
Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
Cut pie into wedges. Re-warm sauce and pass separately.
Saturday, January 18, 2014
Tim Garling's Jackalope Grill
Tim Garling, Ex. Chef & Owner
750 NW Lava
Bend, OR 97701
Sesame seeds have a powerful antidepressant effect and provide the basis for this healthy, restorative dinner.
•1/4 cup sesame seeds
•1 teaspoon dried red pepper flakes
•4 salmon fillets, about 4 oz each
•2 teaspoons olive oil
•2 carrots, cut into matchsticks
•2 red bell peppers, cored, seeded, and thinly sliced
•8 oz shiitake mushrooms, halved
•2 bok choy, quartered lengthwise
•4 scallions, shredded
•1 tablespoon dark soy sauce
•basmati or long-grain rice, to serve
Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3–4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3–4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.
Thai Turkey Burgers with Crispy Kale
These flavorsome burgers are ideal for relaxed family meals and offer a good hit of mood-lifting tryptophan.
•1 lb ground turkey thigh meat
•4 scallions, finely chopped
•1/2 inch piece of fresh ginger root, peeled and grated
•1 garlic clove, crushed
•1 lemongrass stalk, outer leaves removed and core finely chopped
•1/2 red chile, seeded and finely chopped
•2 tablespoons finely chopped fresh cilantro
•1 egg, lightly beaten
•4 whole-wheat buns, warmed
•sea salt and black pepper
•4 1/2 cups bite-size kale pieces
•finely grated zest of 1 lemon
•1 tablespoon olive oil
•sesame seeds, for sprinkling (optional)
To make the crispy kale, put the kale into a large bowl and toss with the lemon zest, olive oil, and a little sea salt. Arrange in a single layer on 1 or 2 baking sheets.
Place in a preheated oven, at 400°F, for 15–20 minutes, turning halfway through cooking time, until crunchy and crisp. Sprinkle with a little more salt or some sesame seeds, if desired.
Meanwhile, put the turkey into a large bowl with the onions, ginger, garlic, lemongrass, chile, and cilantro. Mix well, then season to taste and stir in the egg.
Use your hands to shape the mixture into 4 large balls, then press them firmly into patty shapes. Place under a preheated hot broiler and cook for 5 minutes on each side, or until golden and cooked through. Serve in warm whole-wheat buns with crispy kale on the side.
Dirty Martini Salsa
Shaking and stirring not required. This quick and easy salsa can be made in less than 30 minutes and captures the essence of a dirty martini.
1 1/2 cups chopped canned pimento peppers (about 10 ounces)
2 tablespoons vodka
1 tablespoon dry vermouth
1 tablespoon grapeseed or vegetable oil
Juice of 1/2 a large lime
Kosher salt and freshly ground black pepper
3/4 cup unstuffed, pitted Spanish olives, plus sliced olives for garnish
1/2 cup pickled cocktail onions, plus some for garnish
1 tablespoon olive brine
1 clove garlic
Vegetable chips, for serving
Put the pimentos, vodka, vermouth, oil, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse until smooth, but still slightly chunky. Add the olives, onions, olive brine and garlic, and pulse until coarsely chopped. Refrigerate until chilled, at least 1 hour or overnight. Garnish with sliced olives and a few cocktail onions. Serve with vegetable chips.
Bloody Mary Guajillo Salsa
Traditional "fried" chile salsa meets a favorite brunch-time cocktail. This saucy salsa is slightly sweet and spicy with the punch of a bloody Mary, backed up by flavorful guajillo chiles. A perfect pairing with your favorite Mexican lager beer.
15 guajillo chiles, stemmed and seeded
1/4 medium white onion, roughly chopped (about 1 cup)
1 medium tomato, stemmed and halved
1 tablespoon apple cider vinegar
1 teaspoon sugar
2 cloves garlic
2 tablespoons vegetable oil
2 tablespoons prepared horseradish
2 tablespoons vodka
1 tablespoon plus 1 teaspoon Worcestershire sauce
Celery leaves for garnish
Celery sticks, tortilla or vegetables chips for serving
Combine the chiles and onions in a medium saucepan and cover with water. Bring to a simmer and cook until the chiles are tender, about 20 minutes. Drop the tomato in about 5 minutes before the chiles are done. Strain, reserving 1 cup of the cooking liquid. Put the cooked vegetables, the reserved 1 cup of cooking liquid, the vinegar, sugar, garlic and 1 teaspoon salt in a blender, and then puree until very smooth.
Pour the chili-tomato mixture into a mesh strainer set over a medium bowl. Use a rubber spatula to help push the mixture through until only the chili and tomato skins remain in the strainer. Discard them.
Heat the oil in a large skillet over medium heat. Add the strained chili-tomato mixture and cook, stirring and scraping up the bottom frequently, until thick, about 15 minutes. Remove from the heat and stir in the horseradish, vodka, Worcestershire and some salt. Refrigerate until chilled, at least 1 hour or overnight. Garnish with celery leaves and a swirl of horseradish. Serve with celery sticks or chips.
Pigskins in Blankets
One 13-ounce package kielbasa
All-purpose flour, for rolling
One 17.3-ounce package frozen puff pastry, thawed
1 large egg, lightly beaten
1/3 cup mustard, such as Dijon, whole grain, spicy brown or yellow, for dipping
Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool.
Preheat the oven to 425 degrees F.
On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry.
Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage.
Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each "football" by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg.
Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with mustard for dipping.
Southwest Quesadilla with Cilantro-Lime Sour Cream
2 tablespoons olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 teaspoons red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
4 (10-inch"burrito size") flour tortillas
1 (16-ounce) can refried black beans
1 cup grated pepper jack cheese
Lime-Cilantro Sour Cream, recipe follows
In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
Lime-Cilantro Sour Cream:
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
Yield: 1/2 cup
Saturday, January 11, 2014
Julia & You
Crusty Buttermilk Biscuits
5 cups sifted White Lily flour or unbleached all-purpose flour (sift before measuring)
1 tablespoon plus 1 teaspoon baking powder (preferably homemade; recipe follows)
1 tablespoon kosher salt
1/2 cup cold lard
1 1/2 cups well-shaken cold buttermilk
3 tablespoons unsalted butter, melted
Preheat oven to 500°F with rack in middle.
Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.
Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.
Cut out as many rounds as possible with a 2 1/2- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter).
Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature.
Cooks' note: Flour mixture with lard can be made 1 day ahead and chilled, covered.
Simple Oven Fried Chicken
3 to 4 pounds chicken parts
1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter or margarine
Preheat oven to 425°.
Wash chicken and pat dry with paper towels. In a pie pan, combine flour, paprika, salt and pepper. Coat chicken with the flour mixture.
Put butter in a shallow baking pan; place in oven to melt. When butter is melted, arrange chicken in the baking pan in a single layer, skin side down. Bake at 425° for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done. Oven fried chicken recipe serves 4.
Saturday, January 4, 2014
Julia and You!
Pasta, Sausage and Bean Soup
A little grated Parmesan sprinkled on top is a nice addition.
•2 tablespoons olive oil
•1 pound Italian sausages, castings removed
•1 1/2 cups chopped onions
•1 1/2 cups diced carrots
•1 celery stalk with leaves, chopped
•1 tablespoon chopped garlic
•1 teaspoon dried basil
•1 teaspoon dried rosemary
•1/4 teaspoon dried crushed red pepper
•1/4 teaspoon dried rubbed sage
•5 cups canned chicken broth
•1 14 1/2-to 16-ounce can diced tomatoes
•1 15- to 16-ounce can kidney beans, drained
•1 cup elbow macaroni
Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.
Saturday, Dec. 28, 2013
Tim Garling's Jackalope Grill
Tim Garling, Ex. Chef & Owner
750 NW Lava
Bend, OR 97701
Boneless Pork Chops with Mushrooms & Thyme
2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
¼ tsp salt
¼ tsp freshly ground pepper
1 tsp extra virgin olive oil
1 medium shallot, minced
1 ½ cup sliced mushrooms (about 4 ounces)
½ cup dry vermouth
1 tsp Dijon mustard
1 tsp chopped fresh thyme
1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.
Saturday, Dec. 21,2013
Merry Christmas from Julia!
Makes about 32 (3-4 ounce) servings
4 bottles, Burgundy wine
1 teaspoon, ground allspice
1 two-inch stick of cinnamon
12 whole cloves
½ cup, sugar
½ teaspoon, Angostura bitters (purchase in liquor dept.- in a small bottle)
Combine all ingredients (in glass, ceramic or stainless steel pot) and heat gently. Do not allow mixture to boil. Serve hot.
Makes about 32 (4 ounce) servings
1 gallon, apple cider or apple juice
8 three-inch sticks of cinnamon
4 apples – studded with whole cloves
10 whole allspice berries (purchase in spice section of supermarket)
Combine all ingredients in non-reactive pot such as glass, ceramic or stainless steel. Bring to a simmer, and simmer gently for 30 minutes. Serve hot. To “spike” the cider: add ½ cup of light rum.
HOT BUTTERED RUM
Makes one (12-ounce mug size) serving
2-3 ounces, dark rum (such as Meyer’s dark rum)
a twist of lemon peel (colored part of peel only – the white part is bitter)
one stick of cinnamon
2 whole cloves
one cube (or 1 teaspoon), sugar – optional
about 1 cup, apple cider, apple juice or water
1 tablespoon, unsalted butter
Rinse a heavy, 12-ounce mug in hot water to warm it, then, in the warm mug, place the rum, lemon peel, cinnamon stick and cloves. Add the sugar if using. Heat the cider or water to the boiling point and pour it into the rum and spices in the mug. Add the tablespoon of butter and stir well. Grate or sprinkle nutmeg lightly on top of the prepared beverage. Serve immediately.
CANDIED (GLAZED) PECANS
Makes 1 1/2 CUPS
1/2 cup, granulated sugar
1/4 cup (1/2 stick), unsalted butter
1 tablespoon, water
11/2 cups, pecan halves (or substitute another type of nut, if you prefer)
1 1/2 teaspoons, salt
On a countertop, spread a piece of aluminum foil 12X24 inches in size (alternatively, you may use a sheet of Silpat or other re-useable silicone liner sheet) or parchment paper. If using foil or parchment, oil it lightly with vegetable oil to coat.
In a medium-size saucepan, combine the sugar, butter and water. Heat over medium-low heat until the butter has melted, then add the pecans (or other nuts). Continue to cook the nut mixture, stirring constantly, for about 10 minutes.
Pour the nut mixture onto the prepared foil or other surface. Immediately (working quickly) spread the nuts apart to separate each one. Sprinkle the salt over the nuts and allow the nuts to cool for 30 minutes or until completely cooled.
The finished nuts can be stored airtight for up to 2 weeks.
A SPICY ALTERNATIVE: Add 1/8 teaspoon of cayenne pepper to the sugar, butter and water mixture at the start of the recipe.
SUGARED PECANS OR WALNUTS
Makes 2 CUPS
1 egg white – lightly beaten
2 cups, pecans or walnuts
1/4 cup, sugar
1 tablespoon, cinnamon
Preheat oven to 300 degrees. Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly. Spread the nuts in a single layer on an ungreased cookie sheet. Bake at 300 degrees for 30 minutes.
Makes 1 CUP
2 tablespoons, butter – melted
1 cup, blanched almonds
1 teaspoon, salt
1/2teaspoon, ground ginger
Preheat oven to 350 degrees. Toss the blanched almond with the melted butter to coat evenly, then spread the nut in one layer on an ungreased cookie sheet. Bake in preheated oven for about 20 minutes, or until golden – stirring occasionally. Sprinkle with salt and ginger, and toss to coat.
Makes 1 CUP
1 cup, walnuts
2 tablespoons, butter – melted
1/4 cup, grated Parmesan cheese
Preheat oven to 350 degrees. Toss walnuts in melted butter to coat evenly, then spread in a single layer on a cookie sheet. Bake for 10 minutes, stirring occasionally. Sprinkle grated Parmesan over the nuts and return to oven for 3-4 minutes more, or until cheese is melted.
BUTTER ROASTED PECANS
Makes 2 CUPS
2 cups, pecan halves
1/4 cup (1/2 stick), unsalted butter – melted
2 tablespoons, Kosher salt
1/4 teaspoon (or to taste), fresh-ground black pepper
Preheat oven to 350 degrees. Toss pecans in melted butter to coat evenly (or melt butter in a skillet, and toss pecans in melted butter that way). Spread nuts in a single layer on a cookie sheet and bake for 15-20 minutes, stirring occasionally. Sprinkle with salt and fresh pepper, and toss to coat evwnly.
HINT: To make these less buttery (on your fingers) toss the hot roasted nuts, as soon as you remove them from the oven, in a brown paper bag – along with the seasonings. Then serve in a warm dish – they’ll hold their heat very well.
Saturday, Dec. 14, 2013
Tim Garling, Ex. Chef, Owner
750 NW Lava
Bend, OR 97701
4 egg whites
1 pinch salt
1/4 teaspoon cream of tartar 1 1/3 cups sugar
1. Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
2. In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.
Cassoulet With Sausage
For the beans:
1 pound dried great Northern beans, picked over and rinsed
4 whole cloves
1 large onion, halved
4 carrots, halved crosswise
2 stalks celery, halved crosswise
1/4 pound pancetta, diced
3 sprigs thyme
3 sprigs parsley
3 bay leaves
1 1/2 pounds sweet Italian sausage, pricked with a fork
2 heads garlic (unpeeled), top 1/2 inch trimmed
For the meat:
2 1/2 pounds boneless leg of lamb or pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 pound pancetta, diced
1 onion, chopped
4 cloves garlic, smashed
1 14-ounce can whole San Marzano tomatoes, crushed
1 1/2 cups dry white wine
1 tablespoon tomato paste
1/2 ounce (about 1/2 cup) dried porcini mushrooms, rinsed
1 wide strip orange zest
3 cups cubed day-old sourdough bread
Make the beans: Put the beans in a large pot and add enough cold water to cover by 2 inches; bring to a boil and cook 5 minutes. Remove from the heat, cover and let stand 1 hour, then drain. Stick the whole cloves into the onion halves; add to the pot along with the carrots, celery and pancetta. Wrap the thyme, parsley and bay leaves in a piece of cheesecloth, tie with kitchen twine and add to the pot; cover with water by 1 inch. Bring to a boil, reduce the heat to medium, cover and simmer 1 hour. Add 1 teaspoon salt.
Nestle the sausage in the beans; add water to cover, if necessary. Add the garlic heads, cut-side down. Cover and cook until the beans are just tender but still hold their shape, turning the sausage halfway through, 20 to 30 minutes. Uncover and let cool to room temperature; cover and refrigerate overnight.
Meanwhile, make the meat: Toss the lamb in a bowl with the sugar, oregano, cinnamon, nutmeg, ground cloves, cayenne, 1 tablespoon each olive oil and salt, and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the lamb until browned, about 3 minutes per side; transfer to a plate. Add the pancetta to the pot; cook, stirring, until the fat renders, about 2 minutes. Add the onion and garlic and cook, stirring, until lightly golden, about 4 minutes. Add the tomatoes, wine, tomato paste, porcinis and orange zest, then return the lamb to the pot. Cut out a round of parchment paper and put directly on the surface of the meat. Bring to a simmer over medium heat, then reduce the heat to low, cover with the lid and cook until the lamb is tender, about 2 hours. (Adjust the heat as needed to maintain a gentle simmer.) Transfer the mixture to a large bowl and let cool to room temperature; cover and refrigerate overnight.
Skim off any fat from the bean and lamb mixtures. Remove the sausage and garlic heads from the beans. Slice the sausage into pieces and squeeze the garlic cloves from their skins; set aside. Discard the herb sachet, carrots, celery and onion halves from the beans. Discard the orange zest from the lamb.
Using a slotted spoon, transfer about half of the beans to a large Dutch oven and top with the lamb (just the beans and lamb, not the liquid). Add the sliced sausage and garlic cloves, then the remaining beans. Pour in all the liquid from the lamb mixture. Add enough of the bean cooking liquid to cover, if necessary.
Put the Dutch oven over medium-low heat and bring the mixture to a simmer, uncovered, about 40 minutes. Preheat the oven to 325 degrees F. Pulse the bread in a food processor to make coarse crumbs. Toss with the remaining 1 tablespoon olive oil. Sprinkle on the cassoulet, transfer to the oven and bake until golden brown, about 1 hour, 30 minutes. Let rest 15 minutes before serving.
Mushroom Bacon Quiche
from Paula Deen
3 bacon slices
2 tablespoons unsalted butter
2 garlic cloves, minced
½ teaspoon dried rosemary
4 ounces grated Parmesan cheese
Kosher salt and freshly cracked black pepper
1 cup cremini or button mushrooms, chopped
1 refrigerated pie crust
Preheat oven to 375 degrees F.
In a nonstick or cast iron skillet, cook bacon over medium heat for 2 minutes per side. Remove and drain. Leave bacon drippings in pan. Once cool, chop bacon into small pieces.
Add butter to the pan, turn the heat to medium-low, and sauté mushrooms and garlic for 4-5 minutes until mushrooms are golden brown. Season with salt, black pepper, and rosemary. Remove from heat and let cool.
Press pie crust into a 9-inch pie pan, pinching the excess edges into a decorative pattern.
In a medium mixing bowl, gently beat eggs. Gently stir in Parmesan, chopped bacon, cooked mushrooms, and salt and black pepper. Pour mixture into uncooked pie crust.
Bake in preheated oven on center rack for 40-45 minutes until crust is golden and the center is just set. Serve hot, at room temperature, or cold.
Saturday, Dec. 7, 2013
It's Julia Flyin' Solo!
No duck or Blaze games this morning! Just me and you!
Here are some simple ideas for holiday appetizers:
On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.
Mini Cheese Balls
(The cheese balls can be rolled into the various topping- they are quite colorful!)
Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.
Saturday, Nov, 30, 2013
This week, Cooking with Julia! is pre-empted by a high school football game! But here's some nice recipes for your Hanukkah table.
Classic Potato Latkes
2 pounds russet potatoes
1 small yellow onion
3 tablespoons matzo meal
1 large egg, lightly beaten
1/4 teaspoon baking powder
2 teaspoons kosher salt
Vegetable oil, for frying
1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
Sour cream, for serving
Spiced Apple-Pear Sauce, for serving
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
Cook's Note: If you need to fry a lot of latkes, it's best to make multiple batches rather than one double batch. The longer the mixture sits, the wetter it becomes which makes the latkes fall apart more easily as they cook.
Spiced Apple-Pear Sauce:
3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces
1 tablespoon fresh lemon juice
6 cinnamon sticks
1/4 teaspoon ground nutmeg
1 to 2 tablespoons sugar
Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)
Cook's Note: This recipe can be prepared several days in advance and refrigerated in an airtight container. Let it stand at room temperature for a few hours before serving.
1 (4 pound) beef brisket, first-cut
Extra-virgin olive oil
1 tablespoon kosher salt, plus more for seasoning
Coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
3/4 bottle dry red wine
1 bay leaves
1/4 bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley
Preheat the oven to 325 degrees F.
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
Saturday, Nov. 23, 2013
Once again, no show due to an Oregon Ducks game!
Here's some easy appetizers for your Thanksgiving (thanks to the Food Network)