Monday, December 28, 2009
Thursday, October 22, 2009
Almond Tuiles (Tuiles Aux Amandes)
• Scant ½ cup slivered almonds
• 2 egg whites
• Generous ½ cup sugar
• 1 Tsp vanilla
• 3 ½ Tbs butter – melted and cooled
• 1 pinch of salt
• Scant 2/3 cup flour
*Cooking club doubled the recipe.
Above is original info as stated in cookbook. Preheat the oven to 375 F and line a baking sheet with parchment paper. In a bowl, mix all ingredients together. Spread half-tablespoons of the dough, well spaced out, in small rounds on the prepared baking sheet. Bake for 8-10 minutes. Shortly after they come out of the oven, and while they are still hot, drape the cookies over a lightly oiled bottle, rolling pin or other cylindrical object. Once cold and set, place the tuiles in an airtight container to keep them crisp.
• 2 egg whites
• Generous ½ cup sugar
• 1 Tsp vanilla
• 3 ½ Tbs butter – melted and cooled
• 1 pinch of salt
• Scant 2/3 cup flour
*Cooking club doubled the recipe.
Above is original info as stated in cookbook. Preheat the oven to 375 F and line a baking sheet with parchment paper. In a bowl, mix all ingredients together. Spread half-tablespoons of the dough, well spaced out, in small rounds on the prepared baking sheet. Bake for 8-10 minutes. Shortly after they come out of the oven, and while they are still hot, drape the cookies over a lightly oiled bottle, rolling pin or other cylindrical object. Once cold and set, place the tuiles in an airtight container to keep them crisp.
Fusilli Pasts with Truffle Oil
• 1 lb. 5 oz. fusilli
• White truffle oil to taste
• 3 ½ oz. grated Parmesan cheese
• Salt, to taste
Cook the pasta in salted water. Drain and arrange on a serving dish. Add olive oil infused with white truffles and the cheese.
• White truffle oil to taste
• 3 ½ oz. grated Parmesan cheese
• Salt, to taste
Cook the pasta in salted water. Drain and arrange on a serving dish. Add olive oil infused with white truffles and the cheese.
Coq au Vin
• 3 Tbs oil
• Scant ½ cup butter
• 3 ¼ chicken cut into pieces
• 1 ¾ oz. onion, chopped
• 1/3 cup flour
• ¼ cup cognac
• Generous 2 cups red Burgundy wine
• Salt & pepper
• 2 garlic cloves, crushed or finely chopped
• 6 ½ oz. button mushrooms
• 3 ½ oz. pearl onions or shallots
• 3 ½ oz. bacon, diced
Prepare the day before serving. Heat the oil and 3 ½ tablespoons of the butter in a heavy pan, add the chicken pieces and the onion and cook over medium-high heat until browned on all sides. Sprinkle with the flour and continue to cook, stirring. Remove from the heat, pour in cognac and simmer vigorously to evaporate the alcohol. Pour in the wine, season with salt and pepper and add the garlic. Cook for 1 hour. Let cool and store in refrigerator.
The next day, reheat slowly over low heat. Shortly before serving, divide the remaining butter between 2 skillets. Add the mushrooms to one and the pearl onions or shallots and bacon to the other. Cook until the mushrooms are softened and the onions or shallots and bacon are browned. Add the bacon, onions or shallots and mushrooms to the chicken.
• Scant ½ cup butter
• 3 ¼ chicken cut into pieces
• 1 ¾ oz. onion, chopped
• 1/3 cup flour
• ¼ cup cognac
• Generous 2 cups red Burgundy wine
• Salt & pepper
• 2 garlic cloves, crushed or finely chopped
• 6 ½ oz. button mushrooms
• 3 ½ oz. pearl onions or shallots
• 3 ½ oz. bacon, diced
Prepare the day before serving. Heat the oil and 3 ½ tablespoons of the butter in a heavy pan, add the chicken pieces and the onion and cook over medium-high heat until browned on all sides. Sprinkle with the flour and continue to cook, stirring. Remove from the heat, pour in cognac and simmer vigorously to evaporate the alcohol. Pour in the wine, season with salt and pepper and add the garlic. Cook for 1 hour. Let cool and store in refrigerator.
The next day, reheat slowly over low heat. Shortly before serving, divide the remaining butter between 2 skillets. Add the mushrooms to one and the pearl onions or shallots and bacon to the other. Cook until the mushrooms are softened and the onions or shallots and bacon are browned. Add the bacon, onions or shallots and mushrooms to the chicken.
Basic Pie Dough (Pate Brisee)
• Generous 2 cups flour (+ extra for dusting)
• 1 Tbs flavorless oil (sunflower or canola)
• ½ Tsp salt
• ½ cup (1 stick) butter, diced
• 1-2 Tbs ice-cold water
Put the flour into a bowl. Make a well in the middle and add the oil, salt, and butter. Rub the butter into the flour. Moisten with the water to form the dough. Briefly knead the dough by hand; the more quickly, the better. Cover the dough with plastic wrap and let rest in the refrigerator for between 30 minutes and 24 hours. Bring to room temperature before rolling out. On a lightly floured surface, roll it out to a circle 1/8 inch thick and use to line a tart pan, preferable one with a removable base. The dough may also be used to line small round or boat-shaped bans.
To bake the pie crust blind, preheat the oven to 400 degrees F. Line the pie crust with wax paper and dried beans or rice and return the pie crust to the oven for 10-15 minutes, until it is light golden brown and cooked throughout.
Note: Keep the ingredients and utensils as cool as possible. This will help the pie dough to retain a short, crumbly texture.
*We sautéed onions and mushrooms for the pie filling. [Susan, did I miss anything here?]
• 1 Tbs flavorless oil (sunflower or canola)
• ½ Tsp salt
• ½ cup (1 stick) butter, diced
• 1-2 Tbs ice-cold water
Put the flour into a bowl. Make a well in the middle and add the oil, salt, and butter. Rub the butter into the flour. Moisten with the water to form the dough. Briefly knead the dough by hand; the more quickly, the better. Cover the dough with plastic wrap and let rest in the refrigerator for between 30 minutes and 24 hours. Bring to room temperature before rolling out. On a lightly floured surface, roll it out to a circle 1/8 inch thick and use to line a tart pan, preferable one with a removable base. The dough may also be used to line small round or boat-shaped bans.
To bake the pie crust blind, preheat the oven to 400 degrees F. Line the pie crust with wax paper and dried beans or rice and return the pie crust to the oven for 10-15 minutes, until it is light golden brown and cooked throughout.
Note: Keep the ingredients and utensils as cool as possible. This will help the pie dough to retain a short, crumbly texture.
*We sautéed onions and mushrooms for the pie filling. [Susan, did I miss anything here?]
Saturday, October 17, 2009
Founding Members
Asia Affiliate/Innovation Chair –– Penny
Promote the joy of cooking (and New Orleans cooking) overseas. Inspire stateside members with innovations direct from Asia via blog, other electronic media, and in-person meetings (at least we all hope so!!!!).
Blog/Photography Chair –– Shana
Distribute recipes & document events.
Event/Brand Chair –– Susan
Coordinate event dates & locations with members. Ensure identity of club is accurately portrayed.
Membership Chair –– Danielle
Recruit new members/guests. Coordinate membership recognition.
Menu Chair –– Grissel
Work with hostesses on menu planning. Inspire future menus. Record member menu ideas.
Special Events Chair –– Barbara
Coordinate (and delegate for) special events (including anniversary parties, cookie parties, wine tastings, "research dinners", etc.).
Promote the joy of cooking (and New Orleans cooking) overseas. Inspire stateside members with innovations direct from Asia via blog, other electronic media, and in-person meetings (at least we all hope so!!!!).
Blog/Photography Chair –– Shana
Distribute recipes & document events.
Event/Brand Chair –– Susan
Coordinate event dates & locations with members. Ensure identity of club is accurately portrayed.
Membership Chair –– Danielle
Recruit new members/guests. Coordinate membership recognition.
Menu Chair –– Grissel
Work with hostesses on menu planning. Inspire future menus. Record member menu ideas.
Special Events Chair –– Barbara
Coordinate (and delegate for) special events (including anniversary parties, cookie parties, wine tastings, "research dinners", etc.).
Tuesday, October 6, 2009
Olives
From Greek night. I substituted hot sauce for harissa. Enjoy!
www.epicurious.com/recipes/food/views/Moroccan-Spiced-Olives-352280
www.epicurious.com/recipes/food/views/Moroccan-Spiced-Olives-352280
Thursday, September 24, 2009
Moussaka
Salt, place in colander, and let drain at least 30 minutes:
· 2 large eggplants, slided lengthwise into 1/4-inch slices
Meanwhile, heat in a deep, heavy skillet over medium high heat:
· 1 inch olive oil
Fry briefly in the oil, 2 to 3 minutes, without letting them cook through:
· 1 pound of potatoes, peeled and cut into 1/4 – inch slices
Remove to paper towels to drain. Layer the potatoes in a lightly oiled 9x13-inch baking dish at least 2 ½ inches deep. Set aside.
In the same oil, cook over medium-high heat:
· 3 large green bell peppers, seeded, quartered lengthwise, and cut into 1-inch pieces
Cook, stirring often, until they begin to brown, about 10 minutes. Remove to paper towels, and place in a medium to large skillet over medium heat. Add and sauté, stirring often, for about 10 minutes.
· 1 pound ground lean lamb
Add:
· 1 ½ cup chopped onions
Continue to sauté, stirring often, for another 10 minutes or until onions become translucent. Add:
· ½ to 1 ½ tsp ground red pepper
· 1/3 cup red wine
· ½ cup currants
· 1 lb. ripe tomatoes, finely chopped, or 2 ½ cups canned chopped tomatoes in their juice
Lower the heat and simmer for about 15 minutes. Season with:
· Salt
· ¼ tsp black pepper
· 1 to 2 pinches nutmeg
· ½ to 1 tsp Ras el Hanout* [DON'T FORGET TO MEASURE IT OUT:)]
Remove from the heat and set aside. The mixture should be spicy. Preheat the broiler. Rinse and dry the eggplant and place them on a baking sheet. Brush both sides with oil, and broil until golden on both sides, about 3 minutes each side. Preheat oven to 400 degrees. Arrange eggplant over the potatoes. Spoon the lamb and tomato sauce over the eggplant and layer with the peppers. Pour over:
· Yogurt and Olive Oli Bechamel*
Bake for one hour, until the top starts to color and the moussaka becomes bubbly. Let sit for 15 minutes before serving.
Ras El Hanout
· 2 tbs ginger
· 2 tsp black pepper
· 2 tsp allspice
· 2 tsp nutmeg
· 2 tsp mace
· 2 tsp cardamom
· 2 tsp cinnamon
· 2 tsp turmeric
· 1 tsp coriander
· ¼ tsp ground cloves
· ¼ tsp red pepper
Yogurt and Olive Oli Bechamel
Whisk together in a saucepan over medium heat:
· 4 tbs olive oil
· 4 tbs all-purpose flour
Cook, whisking, for about 1 minute until the mixture starts to froth. Remove from heat, whisk for a couple of minutes, then pour in, whisking constantly:
· 2 cups cold whole milk
Whisk in:
· 1 cup whole-milk yogurt
Set over the heat and, whisking, bring to a boil to thicken. The mixture may look curdled, but it will smooth once it has boiled and thickened. Stir in:
· 2/3 cup grated Gruyere cheese
· Salt
· Pepper
· 2 large eggplants, slided lengthwise into 1/4-inch slices
Meanwhile, heat in a deep, heavy skillet over medium high heat:
· 1 inch olive oil
Fry briefly in the oil, 2 to 3 minutes, without letting them cook through:
· 1 pound of potatoes, peeled and cut into 1/4 – inch slices
Remove to paper towels to drain. Layer the potatoes in a lightly oiled 9x13-inch baking dish at least 2 ½ inches deep. Set aside.
In the same oil, cook over medium-high heat:
· 3 large green bell peppers, seeded, quartered lengthwise, and cut into 1-inch pieces
Cook, stirring often, until they begin to brown, about 10 minutes. Remove to paper towels, and place in a medium to large skillet over medium heat. Add and sauté, stirring often, for about 10 minutes.
· 1 pound ground lean lamb
Add:
· 1 ½ cup chopped onions
Continue to sauté, stirring often, for another 10 minutes or until onions become translucent. Add:
· ½ to 1 ½ tsp ground red pepper
· 1/3 cup red wine
· ½ cup currants
· 1 lb. ripe tomatoes, finely chopped, or 2 ½ cups canned chopped tomatoes in their juice
Lower the heat and simmer for about 15 minutes. Season with:
· Salt
· ¼ tsp black pepper
· 1 to 2 pinches nutmeg
· ½ to 1 tsp Ras el Hanout* [DON'T FORGET TO MEASURE IT OUT:)]
Remove from the heat and set aside. The mixture should be spicy. Preheat the broiler. Rinse and dry the eggplant and place them on a baking sheet. Brush both sides with oil, and broil until golden on both sides, about 3 minutes each side. Preheat oven to 400 degrees. Arrange eggplant over the potatoes. Spoon the lamb and tomato sauce over the eggplant and layer with the peppers. Pour over:
· Yogurt and Olive Oli Bechamel*
Bake for one hour, until the top starts to color and the moussaka becomes bubbly. Let sit for 15 minutes before serving.
Ras El Hanout
· 2 tbs ginger
· 2 tsp black pepper
· 2 tsp allspice
· 2 tsp nutmeg
· 2 tsp mace
· 2 tsp cardamom
· 2 tsp cinnamon
· 2 tsp turmeric
· 1 tsp coriander
· ¼ tsp ground cloves
· ¼ tsp red pepper
Yogurt and Olive Oli Bechamel
Whisk together in a saucepan over medium heat:
· 4 tbs olive oil
· 4 tbs all-purpose flour
Cook, whisking, for about 1 minute until the mixture starts to froth. Remove from heat, whisk for a couple of minutes, then pour in, whisking constantly:
· 2 cups cold whole milk
Whisk in:
· 1 cup whole-milk yogurt
Set over the heat and, whisking, bring to a boil to thicken. The mixture may look curdled, but it will smooth once it has boiled and thickened. Stir in:
· 2/3 cup grated Gruyere cheese
· Salt
· Pepper
Stuffed Grape Leaves
For vegetarian version, omit the lamb, double the rice, and add ½ cup dried currants and 2 tbs. pine nuts to the filling mixture, then pour an additional 1 cup of liquid into the pan before cooking.
Drain:
· Two 8-oz jars grape leaves in brine
Separate the leaves in a large bowl and cover with boiling water. Soak for 1 hour, changing the cold water twice to remove excess salt. Drain them and pat dry. Mix together until well combined:
· 1 ½ lbs. lean ground lamb
· 1 medium onion, finely chopped
· ½ cup finely chopped mixed fresh herbs (parsley, dill, mint)
· 1/3 cup white rice
· 1 tbs. salt
· 1 tsp. dried thyme
· Black pepper
Line a Dutch oven or large saucepan with several grape leaves. To stuff the remaining leaves, place each on vein side up on a plate. Put a heaping tablespoon stuffing on the leaf near the stem. Fold this end over the stuffing, then fold in the 2 sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package. Squeeze gently and place seam side down in the prepared pan. Continue stuffing the leaves in the same manner, packing them in tightly together in a single layer. Repeat with a second layer. (Leave a few leaves unstuffed.)
Drizzle over the top:
· 3 tbs. olive oil
Pour in:
· 2 cups chicken or beef stock or water
Cover the top with more grape leaves and weight with a small plate. Cover the pan and simmer over low heat until the lamb is cooked and the packages are hot, about 30 minutes. Serve hot or cold.
Drain:
· Two 8-oz jars grape leaves in brine
Separate the leaves in a large bowl and cover with boiling water. Soak for 1 hour, changing the cold water twice to remove excess salt. Drain them and pat dry. Mix together until well combined:
· 1 ½ lbs. lean ground lamb
· 1 medium onion, finely chopped
· ½ cup finely chopped mixed fresh herbs (parsley, dill, mint)
· 1/3 cup white rice
· 1 tbs. salt
· 1 tsp. dried thyme
· Black pepper
Line a Dutch oven or large saucepan with several grape leaves. To stuff the remaining leaves, place each on vein side up on a plate. Put a heaping tablespoon stuffing on the leaf near the stem. Fold this end over the stuffing, then fold in the 2 sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package. Squeeze gently and place seam side down in the prepared pan. Continue stuffing the leaves in the same manner, packing them in tightly together in a single layer. Repeat with a second layer. (Leave a few leaves unstuffed.)
Drizzle over the top:
· 3 tbs. olive oil
Pour in:
· 2 cups chicken or beef stock or water
Cover the top with more grape leaves and weight with a small plate. Cover the pan and simmer over low heat until the lamb is cooked and the packages are hot, about 30 minutes. Serve hot or cold.
Dinner Spanakopitas (Barefoot Contessa recipe)
· 1/4 cup good olive oil
· 1 cup chopped yellow onion
· 3 scallions, white and green parts, chopped
· 2 (10 ounce) packages frozen chopped
· spinach, defrosted
· 4 extra-large eggs, lightly beaten
· 3 tablespoons freshly grated Parmesan cheese
· Plain dry breadcrumbs
· 2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper
· 1 teaspoon ground nutmeg
· 2 cups small-diced feta cheese (12 ounces)
· 3 tablespoons toasted pine nuts
· 16 sheets frozen phyllo dough, defrosted (about 8 ounces)
· 1/4 pound (1 stick) unsalted butter, melted
· Shaved sea salt and ground pepper for sprinkling
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a medium saute pan, add the onions, and cook for 5 minutes over medium-low heat. Add the scallions, and cook them for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
3. When the onions and scallions are done, add them to the spinach. Mix in the beaten eggs, Parmesan, 3 tablespoons of breadcrumbs, salt, pepper, and nutmeg. Gently fold in the feta and pine nuts.
4. Place one sheet of phyllo dough flat on a work surface, placing the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of breadcrumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with breadcrumbs. (Use just enough breadcrumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with breadcrumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the end and roll the phyllo up diagonally (see left).
Then fold the phyllo over straight and then diagonally again, enclosing the filling. Continue rolling diagonally and straight until you reach the end of the phyllo. The filling should be totally enclosed.
Continue assembling phyllo layers and rolling the filling until the filling is gone.
5. Place on a baking sheet, seam side down. Brush with melted butter, sprinkle with flaked sea salt and ground pepper, and bake for 30 to 45 minutes, until the phyllo is browned and crisp. Serve hot.
· 1 cup chopped yellow onion
· 3 scallions, white and green parts, chopped
· 2 (10 ounce) packages frozen chopped
· spinach, defrosted
· 4 extra-large eggs, lightly beaten
· 3 tablespoons freshly grated Parmesan cheese
· Plain dry breadcrumbs
· 2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper
· 1 teaspoon ground nutmeg
· 2 cups small-diced feta cheese (12 ounces)
· 3 tablespoons toasted pine nuts
· 16 sheets frozen phyllo dough, defrosted (about 8 ounces)
· 1/4 pound (1 stick) unsalted butter, melted
· Shaved sea salt and ground pepper for sprinkling
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a medium saute pan, add the onions, and cook for 5 minutes over medium-low heat. Add the scallions, and cook them for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
3. When the onions and scallions are done, add them to the spinach. Mix in the beaten eggs, Parmesan, 3 tablespoons of breadcrumbs, salt, pepper, and nutmeg. Gently fold in the feta and pine nuts.
4. Place one sheet of phyllo dough flat on a work surface, placing the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of breadcrumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with breadcrumbs. (Use just enough breadcrumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with breadcrumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the end and roll the phyllo up diagonally (see left).
Then fold the phyllo over straight and then diagonally again, enclosing the filling. Continue rolling diagonally and straight until you reach the end of the phyllo. The filling should be totally enclosed.
Continue assembling phyllo layers and rolling the filling until the filling is gone.
5. Place on a baking sheet, seam side down. Brush with melted butter, sprinkle with flaked sea salt and ground pepper, and bake for 30 to 45 minutes, until the phyllo is browned and crisp. Serve hot.
Whipped Feta With Roasted Peppers
Combine in a food processor:
· 1 lb. feta, crumbled
· 2 tbs. extra-virgin olive oil
Pulse until feta is creamy. Add:
· 1 red bell pepper, roasted, peeled, seeded, and coarsely chopped
· 2 or 3 fresh jalapeno peppers, seeded and minced
· 2 pickled pepperoncini, rinsed, seeded, and minced
· Black pepper
Ulse unitl mixture is well combined while gradually adding:
· 3 tbs. extra virgin olive oil
· 2 tbs lemon juice
The feta should be creamy and spreadable. Taste and add more olive oil and lemon juice if desired. Serve with pita or crackers.
· 1 lb. feta, crumbled
· 2 tbs. extra-virgin olive oil
Pulse until feta is creamy. Add:
· 1 red bell pepper, roasted, peeled, seeded, and coarsely chopped
· 2 or 3 fresh jalapeno peppers, seeded and minced
· 2 pickled pepperoncini, rinsed, seeded, and minced
· Black pepper
Ulse unitl mixture is well combined while gradually adding:
· 3 tbs. extra virgin olive oil
· 2 tbs lemon juice
The feta should be creamy and spreadable. Taste and add more olive oil and lemon juice if desired. Serve with pita or crackers.
Friday, September 18, 2009
Thursday, July 2, 2009
Lost Recipe: Shitaki Mushroom Soup
- Saute 2 Tbs. oil
- Slice tops of mushrooms (caps not stems)
- Add to oil
- Add scallions (sliced thin, white parts only)
- Add minced garlic (1 clove)
- Add 1 Tbs. ginger (chopped)
- Salt to taste
- Cook down over medium heat
- Add liquid - 3 and 1/2 cups of low sodium chicken stock & 3 cups of water
- Bring to a boil
- Add soba noodles and cook for 5 minutes
- Add bunch of fresh spinach and cook for 1 minute
- Add 1 Tbs soy sauce
- Add 2 Tbs. lime juice
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