Fondue

Chocolate Fondue


Ingredients

* 2 tablespoons sugar
* 1 cup heavy cream
* 8 ounces chopped bittersweet chocolate
* 1 tablespoon butter
* 1 tablespoon cabernet sauvignon


Directions

In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes.

Take out of microwave and give it a quick whisk. Add wine and whisk again. Transfer to a fondue pot with a flame underneath. Serve with pound cake cubes, strawberries, and biscotti bits on the side, for dipping.


Cheese Fondue

Doubled the following recipe
Ingredients

* 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
* 1/2 pound Gruyere cheese, shredded
* 2 tablespoons cornstarch
* 1 garlic clove, peeled, halved crosswise
* 1 cup dry white wine
* 1 tablespoon lemon juice
* 1 tablespoon kirsch (cherry brandy)
* 1/2 teaspoon dry mustard
* Pinch nutmeg


1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with cornstarch. Set aside.

2 Rub the inside of a 4-quart pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook until the cheese is just melted and creamy. Do not let boil. Once smooth, stir in kirsch, mustard and nutmeg.

3 Transfer the cheese to a fondue serving pot, set over a flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.

4 Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.

5 Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.

Dippers we chose...
Blanched broccoli, carrots, cubed sourdough bread, peeled and chopped apples, marshmallows, gram crackers, snap peas, pineapple and angle food cake.

Recipe from the 'The Pie and Pastry Bible'

Recipe from the 'The Pie and Pastry Bible'
by Rose Levy Beranbaum

Open-faced designer apple pie

INGREDIENTS

• Flaky cream cheese pie crust for a 9-inch lattice pie
• 1/2 egg white, lightly beaten — 1 tablespoon
• 2 1/2 pounds baking apples (about 6 medium), peeled, cored, and sliced 1/8 inch thick = 8 cups (sliced)
• freshly squeezed lemon juice — 1 tablespoon
• light brown sugar — 1/4 cup, packed
• granulated sugar — 1/4 cup
• ground cinnamon — 1/2 to 1 1/2 teaspoons
• nutmeg, preferably freshly grated — 1/4 teaspoon
• salt — 1/4 teaspoon
• unsalted butter — 2 tablespoons
• cornstarch — 1 tablespoon + 1 teaspoon
• 1 large egg, lightly beaten — 3 tablespoons
• apricot preserves — 1/4 cup

EQUIPMENT
• A 9-inch pie pan; optional: a rose leaf cutter

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DIRECTIONS

Arranging the apple slices in a flower petal formation may be work for the cook, but it sure provides luxurious eating for your lucky guests. This pie has an exceptionally crisp bottom crust under a juicy filling of carmelized, cinnamony apples made tangy and glistening with a gilding of apricot preserves. The border is a wreath of leaves cut from the pie crust.

Oven temperature: 425 F

Baking Time: 65 to 75 minutes

Make the dough. See Flaky cream cheese pie crust for 9-inch lattice pie.

Remove one piece of dough from the refrigerator. If necessary, allow it to sit for about 10 minutes, until it is soft enough to roll.

On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer it to the pie plate. Trim the edge if necessary so that it extends » inch past the edge of the pie plate. Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.

Roll out the second piece of dough 1/8 inch thick and cut about twenty-six 2½ inch leaves, using a cutter or small sharp knife. Use a small sharp knife to make veins. Cover and refrigerate.

Preheat the oven to 425 F. at least 20 minutes before baking.

Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with dried beans or peas. Bake for 20 minutes. Carefully lift out the beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least ½ cup of liquid.

In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to 1/3 cup (a little more if more than ½ cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, about 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.

Pour the hot syrup over the apples, tossing gently. (If the liquid hardens on contact with the apples, allow them to sit at room temperature for about 20 minutes or until the moisture from the apples dissolves it.)

Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of a knife to help insert them in between the other slices, until you have used all the slices. Pour any remaining apple juices evenly over the apples.

Brush the baked pie crust rim with the egg. Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly. Brush the top of the leaves with egg. Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry. This will maintain flakiness.

Preheat the oven to 425 F, at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.

Set the pie directly on the foil-topped baking stone and bake for 15 minutes. Cut a round of foil to fit over the apples and the edge of the crust and crimp it in 3 or 4 places to create a dome. Cover the pie with the foil and cut 3 steam vents in the foil, about 3 inches long. Continue baking for 45 to 50 minutes or until the juices bubble and the apples feel tender but not mushy when pierced with a cake tester or small sharp knife. Remove the foil and bake for 5 to 10 minutes or until the top of the apples is golden brown. Remove the pie to a rack.

In a small saucepan or microwave oven, heat the apricot preserves until melted and bubbling. Strain them into a small cup. Brush them over the top of the apples. Serve warm or at room temperature.

STORE

Room temperature, up to 2 days.

NOTE

For a different look, a 10-by 2-inch tart pan can be used. The fluted sides provide the decoration instead of the pastry leaf border. The apples should be covered when you put the pie in the oven, as there is no exposed pastry to brown.

Proper Chicken Caesar Salad

Proper Chicken Caesar Salad

Prep
45 min
Cook
1 hr 5 min
Total:
1 hr 50 min

4-6 servings

Directions

With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.

P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
Ingredients

* 4 whole free-range or organic chicken legs, skin on
* 1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces
* 3 sprigs fresh rosemary, leaves picked and roughly chopped
* Olive oil
* Sea salt and freshly ground black pepper
* 12 thin slices pancetta or bacon
* 1/4 clove peeled garlic
* 4 anchovy fillets in olive oil, drained
* 3 ounces freshly grated Parmesan, plus a few shavings to serve
* 1 heaped tablespoon creme fraiche
* 1 lemon, juiced
* Extra-virgin olive oil
* 2 or 3 heads romaine lettuce, outer leaves discarded

Preheat the oven to 400 degrees F.

Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.

After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.

Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.

Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.

Spring Lasagna Primavera

Spring Lasagna Primavera

Prep: 40 minutes Total: 1 hour 45 minutes, plus cooling

Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring -- fresh or straight from the freezer.

Ingredients

Serves 8.

* 1/4 cup olive oil, plus more for foil
* 1/2 cup all-purpose flour
* 2 garlic cloves, minced
* 6 cups whole milk
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 1 package (10 ounces) frozen peas
* 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
* Coarse salt and ground pepper
* 1 container (15 ounces) part-skim ricotta (about 2 cups)
* 1 large egg
* 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
* 1 pound part-skim mozzarella, shredded
* 1 cup grated Parmesan


Directions

1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

Barbecued Lamb Chops

Mario Batali Recipe

Barbecued Lamb Chops

Ingredients

* 2 racks of lamb
* 3 to 4 tablespoons fresh rosemary leaves, finely chopped
* Salt
* 2 tablespoons plus 3 tablespoons extra-virgin olive oil
* 1 medium red onion, sliced into 1/4-inch thick half moons
* 2 tablespoons sugar
* 3 oranges, zested and juiced
* 3 lemons, zested and juiced
* 3 limes, zested and juiced
* 1 bunch Italian parsley, leaves chopped fine

Directions

If preparing in conjunction with the fire-roasted artichokes, the barbecue should be lit and then artichokes started when this dish is begun. If not, light the barbecue.

Clean and trim both racks of lamb and cut into 8 double chops. Chop the rosemary with salt. Rub the chops with the herbs and drizzle with 2 tablespoons of extra-virgin olive oil. Set aside.

In a 2 to 3-quart saucepan, heat the 3 remaining tablespoons olive oil over high heat. Before the oil begins to smoke, add the onion and cook until softened, about 7 to 9 minutes. Add the sugar and continue cooking until a dark brown caramel begins to form. Add the citrus juices, the zests, and simmer 5 minutes more. Add the fruit segments and simmer 2 more minutes, and remove from the heat.

Grill the lamb chops over the hot part of the grill 5 to 7 minutes per each side for medium rare. Remove the artichokes from the grill and arrange on a platter. Arrange the cooked lamb chops on the other end. Brush the chops with marjaram leaves dipped in citrus sauce. Garnish with parsley and serve immediately with Fire Roasted Artichokes.

Penne with Cauliflower and Leeks

Penne with Cauliflower and Leeks

* Recipe by Salvatore Denaro

This extremely flexible recipe can be adapted to include several different kinds of seasonal vegetables. In winter and spring, Denaro might make it with Umbria’s small, violet-colored artichokes; in the fall he prefers cauliflower or broccoli. A pretty alternative is pasta con cavolfiore e broccoli siciliani, with equal parts cauliflower and broccoli; the dish is also terrific made with leeks alone.

Ingredients

1. 1/3 cup extra-virgin olive oil
2. 2 medium leeks, white and light-green parts thinly sliced crosswise
3. 2 garlic cloves, thinly sliced
4. 1 pound cauliflower, cut into 1-inch florets
5. 1 fresh red chile, seeded and thinly sliced
6. 1 cup dry white wine
7. 1/2 cup water
8. 8 cherry tomatoes, quartered
9. 3/4 pound penne rigate
10. Salt and freshly ground black pepper

Directions

1. In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for 5 minutes longer.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, then toss it with the vegetables in the skillet. Season with salt and black pepper and serve.

http://streamsurf.blogspot.com/2009/04/wednesday-night.html

Halibut

Halibut Recipe

* 1/3 cup dry white wine
* 2 tablespoons cider vinegar
* 2 tablespoons minced shallots
* 1 sprig fresh thyme
* 1 bay leaf
* 1/3 cup heavy cream
* 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
* 3 tablespoons chopped fresh chives
* 2 teaspoons fresh lemon juice
* salt and pepper to taste
* 6 (6 ounce) fillets halibut
* 2 tablespoons vegetable oil
* 1 tablespoon unsalted butter
* 1/4 cup fresh bread crumbs
* 2/3 cup minced blanched almonds
* 1 tablespoon unsalted butter, melted
* 1 egg, lightly beaten

1. Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
2. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
4. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
5. Broil fillets 1 to 2 minutes, or until browned (WATCH IT- they burn quickly!) Place fillets on individual plates, and spoon beurre blanc around it.

Polenta Cake with Orange Blossom Yogurt, Berries, and Pistachios

Ingredients

* 1 3/4 cups plain low-fat yogurt
* 2 cups low-fat (1%) milk
* 1 teaspoon fine sea salt
* 1/2 cup polenta (not quick-cooking)
* 1/4 cup (1 ounce) unsalted pistachios, preferably organic (natural; not dyed red)
* Olive oil (for brushing)
* 12 drops orange blossom water (also called orange flower water)*
* 1/2 cup rambutan honey or other high-quality organic or raw honey with a fruity, citrusy flavor
* 1 1/2 pounds strawberries, hulled and halved
* *Available at supermarkets, liquor stores, and Middle Eastern markets.


Special equipment:

* 2 (12-inch) squares cheesecloth

Preparation

Line fine-mesh sieve with double layer cheesecloth and set over medium bowl. Transfer yogurt to lined sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle. Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight. (The yogurt can be prepared 2 days ahead. Once drained, transfer to airtight container and refrigerate, covered.)

In medium heavy saucepan, combine milk and sea salt with 3/4 cup water. Bring to boil over high heat, then gradually whisk in polenta, until smooth. Reduce heat to low and cook, uncovered, whisking often, until very thick, about 25 minutes. Spread into 8- x 8-inch baking dish and cool slightly. Cover and chill until firm, at least 6 hours or overnight. (Polenta can be prepared ahead and refrigerated, covered, up to 1 day.)

Bring small pan of water to boil. Add pistachios and boil, uncovered, 1 minute. Drain, then roll between towels until brown papery skins are removed. Set pistachios aside.

If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high. Brush grill rack with oil.

Cut polenta into 4 rectangles and grill, turning once, until heated through and crusty, about 3 minutes per side. Remove from heat and slice each rectangle in half diagonally to produce 2 wedges.

While polenta is on grill, transfer thickened yogurt to small bowl, discarding liquid, and stir in orange blossom water and honey.

Divide polenta wedges among 4 plates, top with yogurt, and garnish with strawberries and pistachios. Serve immediately.

Braised Short Ribs

We picked up a pack of boneless short ribs at Costco. Shaun is coming over for dinner on Tuesday and this should be an easy slow cooker recipe.

Ingredients

* 4 1/2 pounds 3-inch-long beef short ribs
* Coarse kosher salt
* 2 cups dry red wine
* 1 14.5-ounce can diced tomatoes in juice
* 1 6-ounce package sliced button mushrooms
* 1/2 cup finely chopped onion
* 6 garlic cloves, peeled
* 6 fresh Italian parsley sprigs
* 2 bay leaves
* Crusty bread


Preparation

Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.

Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.

Alternatives...

I followed the recipe above with the following exceptions.

- Brown the ribs before putting in the slowcooker
- Reduce the red wine before adding to the cooker
- Strain the resulting sauce and turn into gravy

In retrospect I would split the boneless short ribs into two recipes, one in the slow cooker and the other into Korean bbq ribbons.