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)
Combine 1 drained can cannellini beans, 1 cup chopped drained giardiniera (Italian pickled vegetables) plus a splash of brine from the jar, 1/4 cup diced provolone, and 2 tablespoons each chopped parsley and olive oil. Serve on toasted Italian bread.
Goat Cheese Trio
Cut a 12-ounce log of goat cheese crosswise into 3 mini logs. Roll 1 piece in chopped mixed herbs, another in cracked mixed peppercorns, and roll the last in chopped dried cranberries and cashews. Serve with baguette slices or crackers.
Pulse 1 cup roasted red peppers, 1 garlic clove, a pinch of red pepper flakes, 1 teaspoon red wine vinegar and 1/3 cup each toasted almonds and olive oil in a food processor until finely chopped. Serve with breadsticks or crackers.
Deviled Crab Dip
Mix 1/2 pound crabmeat, 3 tablespoons mayonnaise, 1 tablespoon each Dijon mustard, lemon juice and chopped parsley, 1/4 teaspoon Worcestershire sauce, and salt and hot sauce to taste. Serve with crackers.
Pimiento Cheese Spread
Mix 8 ounces grated sharp yellow cheddar, 4 ounces grated pepper jack, 3/4 cup mayonnaise, 1/2 cup chopped drained pimientos, 1 small grated shallot and a pinch of cayenne. Spread on toasted bread and sprinkle with chopped chives.
Spiced Fried Chickpeas
Drain and rinse 1 can chickpeas; pat dry. Deep-fry in batches in 375-degree-F vegetable oil until crisp and golden, about 4 minutes. Drain on paper towels, then toss with 1/2 teaspoon each ground coriander, cumin, smoked paprika and salt.
Melt 2 tablespoons butter in a skillet over medium-high heat. Add 1/2 pound white mushrooms and saute until tender, about 7 minutes. Add 1/4 cup sherry, 1 tablespoon sherry vinegar and a pinch of salt. Cook until the sauce is reduced to a glaze, about 1 minute. Stir in 1 tablespoon each chopped parsley and chives. Serve with toothpicks.
Saturday, November 16, 2013
No show, due to Ducks game!
Here's a great recipe for Thanksgiving:
2 cups plus 2 tablespoons milk
7 tablespoons unsalted butter, plus more for the baking dish
3 tablespoons granulated sugar
1 (1/4-ounce) package active dry yeast
5 cups unbleached all-purpose flour
1 tablespoon fine salt
Vegetable oil, as needed
In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes.
Meanwhile, in large bowl, whisk together the flour and salt and set aside.
Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.
Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 equal pieces. Using your hands, round each dough piece into a ball.
Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they've risen almost to the top of the baking dish, about 2 to 2 1/2 hours.
Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes.
Remove the rolls from the oven and let cool slightly. Transfer the rolls to a cooling rack to cool completely before serving.
Saturday, November 9, 2013
Tim Garling, Ex. Chef, Owner
750 NW Lava
Bend, OR 97701
Tuna Casserole from the 1950’s
(12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas 2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream
of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Chicken a la King
From Food Network Kitchens
1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 to 6 servings
Saturday, November 2, 2013
Bend Wine Cellar
Dennis & Diane Sienko
1444 NW College Way Ste. B (below Trattoria Spandati)
Bend, OR 97701
Braised Brisket with Root Vegetables
One 4-pound beef brisket, preferably first cut, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, minced
4 teaspoons chopped fresh thyme
1 cup dry red wine, such as Cabernet Sauvignon
One 28-ounce can diced tomatoes
1 1/2 pounds baby red potatoes
1 pound carrots, peeled and cut into 3-inch-long pieces
1 pound parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick
Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.
Saturday, October 26, 2013
Jaime Aguirre, Owner
375 DW Powerhouse Dr.
Bend, OR 97702
Old-fashioned Meat Loaf
•1 pound ground turkey
•3/4 cup fresh bread crumbs (from 2 slices light whole-wheat bread)
•1/2 cup finely chopped Vidalia or other sweet onions
•1/3 cup grated carrot
•1/4 cup 1% milk
•1/4 cup tomato sauce
•1 large egg, lightly beaten
•1 garlic clove, finely chopped
•1 tablespoon Worcestershire sauce
•3/4 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•2 tablespoons ketchup
•2 teaspoons light brown sugar
•1 teaspoon yellow mustard
1. Preheat the oven to 375°F. Line a rimmed baking sheet with foil.
2. To make the meat loaf: In a large bowl, combine the turkey, bread crumbs, onions, carrot, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Mound the meat loaf mixture onto the prepared baking sheet, patting it into a loaf shape with your hands.
3. To make the topping: In a small bowl, combine the ketchup, brown sugar, and mustard. Spoon the topping over the meat loaf, using the back of the spoon to spread it evenly.
4. Bake the meat loaf for about 45 minutes, or until the meat is no longer pink on the inside and is cooked through (165°F on an instant-read thermometer). Let it sit for 5 minutes, then slice and serve.
Individual Meatloaves with Bacon Crisps
•1 medium onion, finely chopped (1 cup)
•2 garlic cloves, finely chopped
•1 tablespoon olive oil
•1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)
•3/4 cup whole milk
•2 large eggs, lightly beaten
•3 tablespoons finely chopped fresh flat-leaf parsley
•1 1/2 tablespoons Worcestershire sauce
•1/2 teaspoon Tabasco
•1 1/2 teaspoons salt
•1/2 teaspoon black pepper
•1 1/2 lb meatloaf mix or equal parts ground beef chuck, pork, and veal
•1/4 cup ketchup
•2 tablespoons distilled white or cider vinegar
•4 bacon slices, cut into 1 1/2-inch pieces
Special equipment: an instant-read thermometer
Put oven rack in middle position and preheat oven to 400°F. Line a shallow baking pan with foil.
Cook onion and garlic in oil in a 10-inch skillet over moderate heat, stirring frequently, until just softened, about 4 minutes.
Stir together bread crumbs, milk, eggs, parsley, Worcestershire sauce, Tabasco, salt, and pepper in a large bowl. Gently combine meat if necessary, then add to breadcrumb mixture along with onion mixture and gently knead with your hands until just combined. (Mixture will be moist. Wipe out skillet and reserve.)
Using a 1-cup measure, drop slightly rounded cups of mixture into baking pan and lightly pat to form 4 domes.
Stir together ketchup and vinegar and spoon over mounds. Bake meatloaves until center of each loaf registers 155°F on thermometer, about 25 minutes.
While meatloaves bake, cook bacon in skillet over moderate heat, stirring occasionally, until crisp, about 7 minutes. Transfer with a slotted spoon to paper towels to drain.
Turn on broiler and broil meatloaves 2 to 3 inches from heat until glaze is slightly caramelized, 1 to 2 minutes.
Serve meatloaves topped with bacon.
Saturday, October 19, 2012
Tim Garling, Jackalope Grill
Thor Erickson, Cascade CUlinary Institute
Butternut Squash and Apple Soup
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Saturday, October 12, 2012
No show to accomodate the Ducks football game!
Saturday, October 5, 2013
Broken Top Restaurant
Bill Ballard, Ex. Chef
62000 Broken Top Dr.
Bend, OR 97702
Blue and Red Flannel Hash
Bon Appétit | November 1995
•8 ounces hot Italian turkey sausages, casings removed
•1 cup chopped red onion
•3 tablespoons butter
•3/4 teaspoon dried thyme
•1 10-ounce russet potato, peeled, cut into 1/2-inch cubes
•1 cup chopped red bell pepper
•1 15-ounce can sliced pickled beets, drained, cut into 1/2-inch pieces
•4 tablespoons chopped fresh parsley
•3/4 cup crumbled Maytag blue cheese
Heat large nonstick skillet over medium-high heat. Add sausage and sauté until cooked through, about 10 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, 1 tablespoon butter and thyme to skillet; stir 3 minutes. Add potato and bell pepper; season with salt and pepper. Reduce heat to low. Cover and cook until potato is tender, stirring occasionally, about 10 minutes.
Increase heat to medium-high. Stir sausage, beets and half of parsley into potato. Cook without stirring until hash begins to brown on bottom, about 5 minutes. Sprinkle cheese over. Remove from heat. Cover and let stand 5 minutes.
Melt 2 tablespoons butter in medium skillet over medium-high heat. Add eggs and fry to desired doneness.
Divide hash among plates; top with eggs. Sprinkle with remaining parsley.
Fog-Style Chicken Hash
Gourmet | September 1996
•4 cups chicken broth or water
•2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
•1 1/2 pounds small red potatoes
•1 large onion, chopped fine
•1 small green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
•1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
•3 garlic cloves, minced
•2 tablespoons unsalted butter
•1 teaspoon paprika
•1/2 teaspoon chili powder
•1/2 teaspoon black pepper
•1/2 teaspoon white pepper
•1/2 teaspoon dried thyme, crumbled
•1/2 teaspoon salt
•1/2 cup chopped scallion, white and pale green parts only
•1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped
•1 cup half-and-half
•toasted whole-grain bread
In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes.
Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.
In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.
Top hash with poached eggs and serve with toast.
Saturday, September 28, 2013
Brand 33 Restaurant at Aspen Lakes
Ex. Chef Bill Carey
16900 Aspen Lakes Dr.
Sisters, OR 97759
Brand 33 Pacific Hot Pot
Ex. Chef, Bill Cary
1 ½ Tbs. Olive oil
1 + Tbs. Minced garlic
4 Little Neck or Manila Clams
2 Pacific Blue Mussels (beard free)
¼ Dungeness Crab (pre crack claws)
2 oz. Rock Shrimp
2 oz. Fin Fish pieces (White & Pink)
1 oyster- shucked
2 oz. bay scallops
3 squid tubes
3 squid tentacles
3 oz. fish fumet (fortified fish stock)
4 + oz. Marinara sauce
1 Tbs. Butter
1 shot Pernod
1-3 Tbs. Sambal Chili Paste
1 Lg. Pinch fresh herb blend
In a heated saucepot, briefly sauté garlic in olive oil. Quickly add clams, mussels, crab and shrimp & cook quickly. Add finfish, scallops, oysters & squid.
Deglaze with fumet.
According to your taste, add 1-3 Tbs. Sambal paste.
Cover & finish cooking (just a few minutes). Adjust seasonings with herbs/ chicken stock (if it became too thick).
3-4 pound whole chicken, cleaned and prepared
1.5 cup kosher salt
1/2 gallon of water + 1 gallon
64oz chicken stock (or two regular sized boxes)
1/2-3/4 c. sriracha sauce (more if you want hotter)
1 clean garbage bag
1 clean bucket
2 tbsp olive oil
2 tbsp butter
1/2 tbsp black pepper
1 tbsp dried sage
Combine salt, stock and 1/2 gallon of water in a large pan and bring to a boil. When the salt has dissolved, pour in the other gallon of water. Let cool. Add in sriracha sauce and stir thoroughly.
Place the chicken in the garbage bag and place the bag inside the bucket. Pour the salt brine solution over the chicken (inside the bag). Add more water as needed to completely cover the chicken. Close the bag tightly and place in a cool location overnight or up to 24 hours.
When you’re ready to cook, pull the chicken out of the brine; throw the solution away. Gently rinse the chicken and pat it dry thoroughly. Cook as desired. To cook it as I did:
Preheat oven to 375. Cut out the backbone. This will help the chicken lay flat. Sprinkle the chicken with the pepper and sage all over the outside and inside. Heat the olive oil and butter in a large cast-iron pan over high heat. Place chicken breast-side down in pan, place another cast iron pan (spray the bottom with baking spray) or a tinfoil wrapped brick on top and sear well, about 5-7 minutes. Move the pan(s)/brick into the oven and cook until the juices of the chicken run clear, about 30 minutes. Let sit for 10 minutes. Cut and serve.
Olive oil poached tomato and avocado salad
1 c. olive oil
1 pint cherry tomatoes
1 ripe avocado
salt and pepper to taste
Put olive oil in a sauce pan and heat over medium high flame. Add in tomatoes (carefully). Let cook for 3-4 minutes, or until the skins start to crack. Remove tomatoes with a slotted spoon, and save the now slightly-tomato-y olive oil for something else later.
Cut avocado into chunks. Toss with tomatoes and sprinkle with salt and pepper. Serve.
Bourbon Bacon Apple Tarts
4 slices bacon
3 tablespoons raw sugar
1 sheet frozen puff pastry, thawed
3 Granny Smith apples, peeled, cored, and diced
1 lemon, juiced
1/2 teaspoon ground cinnamon
2 tablespoons maple syrup
1/4 cup bourbon, plus 1 tablespoon
3 tablespoons butter
1/2 cup brown sugar
2 strips bacon, cooked and crumbled
1/2 cup heavy cream
1 tablespoon powdered sugar
Preheat oven to 400 degrees F.
Put a baking rack onto a baking sheet. Spray the rack with nonstick cooking spray and lay the bacon on the rack in a single layer. Sprinkle with 1/2 of the raw sugar. Put the pan in oven and bake for 8 minutes. Flip the bacon and sprinkle it with the remaining sugar. Return to the oven and bake until the bacon is browned and crisp, another 8 minutes. Remove the bacon from rack, transfer to a plate, and set it aside to cool completely. Once cool, break the candied bacon into small shards to use for a garnish on the tarts and reserve.
Unfold the puff pastry onto a lightly floured surface and roll the sheet out slightly. Using a 2-inch round biscuit cutter, cut out 24 rounds. Place the rounds on a baking sheet lined with parchment paper. Top with a baking rack to help keep the rounds uniform and even as they bake. Bake in the preheated oven until the rounds are golden brown, about 12 minutes. When done remove them from the oven and set aside to cool.
In a medium bowl, add the diced apples and toss with the lemon juice. Add the cinnamon, maple syrup, 1/4 cup bourbon, butter, and brown sugar to the apples, and stir to combine. In a large skillet, heat the apple mixture over medium-low heat. Cook until the apples are tender and the liquid has thickened, about 10 to 12 minutes. Set aside to cool. Mix the 2 slices cooked and crumbled bacon into the apple filling.
In a large, chilled bowl combine the heavy cream, powdered sugar and 1 tablespoon bourbon. Whip with a hand mixer to soft peaks.
Using the tip of a spoon, carefully remove a little circle of puff pastry from the center of each tart round, creating a well. Fill each pastry with 1 tablespoon of the apple filling. Put the filled tarts on a serving platter. Top with a dollop of whipped cream and garnish with a shard of the candied bacon.
Saturday, September 21, 2013
Tim Garling, Owner, Ex. Chef
750 NW Lava, Ste. 139
Bend, OR 97701
Spätzle are made from flour, eggs, water, and salt. Compared to Italian pasta, the Spätzle dough is moister and softer. Because of this, the dough cannot be rolled out. Instead, there are four ways to form Spätzle.
• The classic way to form Spätzle is to spread the dough over a wet wooden cutting-board. Cut thin strips of dough with a knife, then scrape the strips into boiling salt water.
• A Spätzle-Press can be used. This device looks like a large garlic press. It presses the dough through wholes, forming the dough into long strips. This is done directly over the cooking pot so the dough strips fall into the boiling salt water.
• A Spätzle-Sieb can be used. This device looks like a flat colander. The dough is pressed through wholes, forming the dough into long strips. Just like with the Spätzle-Press, this device is used directly over the cooking pot so the dough strips fall into the boiling salt water.
• A Spätzle-Hobel (Slicer) can be used. This device looks like a vertical cheese grater, topped with a square "sleigh" that slides side-to-side. As the sleigh slides side-to-side, it presses the dough through wholes.
The formed Spätzle strips are boiled in salt water, just long enough for them to rise to the top of the pot. The Spätzle should be removed from the water and served immediately.
Spätzle Tips & Tricks
• In Bavaria, the Spätzle dough is made with beer instead of water.
• Spätzle left-overs taste just as good the second day. Simply heat them in the microwave or in a frying pan with a little melted butter.
• The thicker, drier the dough, the tougher the cooked Spätzle turn out.
• To achieve a softer texture, use mineral (carbonated) water instead of still water when making the dough.
• Add a tablespoon olive oil to the boiling water (where the Spätzle are to be cooked in) to prevent the Spätzle from sticking together.
• If forming the Spätzle the using the "classic method" of scraping the Spätzle from a cutting board, dunk the cutting board in the boiling salt water to prevent the dough from sticking to the board.
• Spätzle can be cooked then frozen for later consumption.
A Wiener Schnitzel is a breaded veal cutlet. It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel.
A note to those who are not so familiar with German cuisine ... if you are in a German restaurant and do not know what to select off the menu, start with a Wiener Schnitzel. You will not be let down. It is delicious!
The Wiener Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.
The following variations are typically offered by German restaurants.
Schweine-Schnitzel A breaded pork cutlet. These are usually made with thin pork loin cutlets (also known as Scaloppini).
Puten-Schnitzel A breaded slice of turkey breast. Lower in fat and a milder taste than the veal and pork schnitzels.
Hänchen-Schnitzel A breaded, boneless, skinless breast of chicken. Lower in fat and a milder taste than the veal and pork schnitzels.
Schnitzel with Toppings or Fillings
In addition to different types of meat, a schnitzel can also be served with a topping. Here are some of the most common schnitzel and topping or filling combinations.
Jäger-Schnitzel This is a veal or pork schnitzel topped with a burgundy-mushroom or a creamy-mushroom sauce. Traditionally, this schnitzel is prepared without flour, egg, and bread crumb coatings. However, you will often find a breaded schnitzel (made according to the Wiener Schnitzel method - "Wiener Art") topped with the sauce.
Zigeuner-Schnitzel This is a schnitzel with either a bread-crumb or flour coating covered in a sauce of red peppers, mushrooms, onions, tomatoe-paste, red wine, and chicken broth. The meat can be either veal, pork, turkey, or chicken. However, traditionally, this is made from pork..
Paprika-Schnitzel A schnitzel topped with a tomato-based sauce seasoned with paprika and red-peppers. The meat can be either veal, pork, turkey, or chicken.
Käse-Schnitzel A schnitzel covered in melted cheese. The meat can be either veal, pork, turkey, or chicken.
Rahm-Schnitzel A schnitzel covered in a pepper-cream sauce. The meat can be either veal, pork, turkey, or chicken.
Schnitzel Holstein A schnitzel topped with a fried egg, onions, and capers. The meat can be either veal, pork, turkey, or chicken. This is a specialty of Berlin.
Cordon-Bleu This dish came from Switzerland. It is a schnitzel stuffed with ham and cheese. The meat can be either veal, pork, turkey, or chicken. However, traditionally, this is a veal cutlet.
Parisian Schnitzel A classic dish from France. This is a schnitzel made without bread crumbs. A veal cutlet is pounded thin, dipped in flour then in egg, then fried to a golden brown.
Tips for Preparing a Wiener Schnitzel
The standard ingredients needed to make Wiener Schnitzel are veal cutlets (sliced thin, also called "veal scallops"), egg(s), flour, bread crumbs, salt, and pepper. The bread crumbs should be fresh and unseasoned. You can easily make bread crumbs from dried bread. Put the bread in a food processor to finely grate the bread.
The veal cutlets should be pounded thin. This helps to tenderize the meat. Season both sides of the meat with salt and pepper.
Set up 3 plates side by side. One one plate add flour. On the next plate, scramble the egg(s). On the third plate add the bread crumbs. Dip the a veal cutlet in the flour. Only a thin layer of flour should be on the meat so remove any clumps if necessary. Dunk the veal cutlet quickly in the egg, then immediately coat the meat with bread crumbs. Do not press the bread crumbs onto the meat. Gently shake off any extra bread crumbs. Immediately place the coated meat in a frying pan with hot oil. There should be enough oil in the pan so that the Schnitzel "swims." When both sides of the Schnitzel are golden brown, remove the meat from the oil and place on paper towels so that excess oil drips off. Serve immediately.
For best results, use a combination of butter and oil (either peanut oil or vegetable oil) to fry the Schnitzel. Use medium heat when frying the Schnitzel. The oil should be hot enough to brown the Schnitzel in 3 minutes - but not too hot that it burns the crust.
When done correctly, the coating is crisp and brown but doesn't stick to the veal. You should be able to slide a knife between the meat and the coating. The trick to this is to fry the Schnitzel immediately after it has been coated with bread crumbs. Letting the breaded veal sit before frying it causes the coating to stick to the meat.
Saturday, August 31- Sept. 14, 2013- show interrupted for Ducks games
But I'm still going to post some recipes!
Japanese-Style Crispy Pork
1 pound thin-cut boneless pork chops or cutlets, trimmed
2 tablespoons Chinese rice wine, sake or sherry
1 1/2 teaspoons finely grated peeled ginger
2 medium cucumbers
1/2 to 1 teaspoon sugar
2 teaspoons rice wine vinegar
1 1/2 teaspoons red pepper flakes
3 large eggs
2 cups panko (Japanese breadcrumbs)
3/4 cup cornstarch
Peanut oil, for frying
1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)
Season the pork with salt. Mix the rice wine and 1 teaspoon ginger and spread on the pork. Stack the pork and set aside.
Peel, quarter and seed the cucumbers; cut into 4-inch spears. Toss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with the panko. Heat 1/4 inch of peanut oil in a large skillet over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper-towel-lined plate.
Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. Serve the pork with the cucumbers and sauce.
Pork Chops With Pineapple Relish
1/2 red onion, thinly sliced
2 cups chopped fresh pineapple
1 tablespoon fresh lime juice
2 teaspoons creamy peanut butter
2 teaspoons fish sauce
1/2 jalapeno pepper, minced (remove seeds for less heat)
1/2 English cucumber, thinly sliced
Kosher salt and freshly ground pepper
8 thin bone-in pork chops (2 1/2 to 2 3/4 pounds)
3 tablespoons vegetable oil
Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper.
Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary.
Drain the onion and add to the pineapple relish. Serve with the pork chops.
(Fried rice & cheese balls)
3 cups low-sodium chicken broth
1 cup arborio rice
2 tablespoons pine nuts, toasted
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
1/2 cup grated parmesan cheese
1 1/2 cups breadcrumbs
Vegetable oil, for frying
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
Butternut Squash Soup
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper