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
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