Danish Puff

(back to blog)

 

Danish puff is a simple recipe that begins with a pastry base covered with a Pate a Choux dough culminating in a cloud of heavenly cream cheese icing and fragments of nuts, it is flat out stunning. As this contains 3 sticks of butter, needless to say we do not have it often (maybe once every 6 years) and is not for the faint of heart!

pastry layer:

1/2 cup butter

1 cup flour

2 tablespoons water

Pate a Choux:

1/2 cup butter

1 cup water

1 teaspoon almond extract

1 cup flour

4 eggs

topping: (this makes a lot, I usually halve it)

8 ounce cream cheese, softened

1 stick butter, softened

4 cups powdered sugar

1 teaspoon vanilla

chopped nuts

Preheat oven to 350*F. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over the mixture: mix. Form into a ball and divide in half. On a large ungreased baking sheet, pat each dough half into a 12x3 inch strip. 

In a medium saucepan heat 1/2 cup butter and 1 cup water to a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until mixture is smooth and glossy. Divide in half, evenly over the pastry strips. Bake about 6o minutes or until topping is crisp and brown. Cool (topping will shrink and fall, forming a custardly top of puff).

 

With a hand held mixer, combine butter, cream cheese and vanilla, slowly adding the powdered sugar until of the desired spreading consistency. Spread on completely cooled puffs and sprinkle with chopped nuts.

(back to blog)

bon appetit!

shrimp creole and $20,000 rice pilaf

(return to blog)

(from Bon Appetit, Y'All by Virginia Willis) 

1 1/2 pounds large shrimp (21/25 count) peeled and deviened

Coarse salt and freshly ground black pepper

1/2 cup canola oil

1 onion, preferably Vidalia, chopped

3 stalks celery, chopped

4 cloves garlic, very finely chopped

1 (6 ounce) can tomato paste

1 (8 ounce) can tomato sauce

1 teaspoon sugar

2 cups water, plus more if needed

pinch of cayenne pepper

4 green onions, white and green parts, chopped, for garnish

$20,000 Rice Pilaf, for accompaniment (recipe follows)

Place the shrimp in a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate to marinate while you prepare the vegetables.

In a heavy bottomed skillet, heat the oil over medium-high heat. Add the onion and celery and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomato paste and cook stirring constantly, an additional 5 minutes. Add the tomato sauce, sugar, water and cayenne pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer until the oil rises to the surface, stirring occasionally, about 40 minutes. (Use more water if the sauce gets too thick.) Add the shrimp and cook until pink, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with the green onions. Serve over the rice pilaf.      Serves 4 to 6

$20,000 Rice Pilaf

(from Bon Appetit, Y'all by Virginia Willis)

{printable recipe}

2 tablespoons unsalted butter

1 small shallot, chopped

2 cups long grain white rice (such as Carolina Gold, jasmine, or basmati)

coarse salt and freshly ground black pepper

3 cups homemade chicken stock or low-fat, reduced-sodium chicken broth or water

2 tablespoons chopped fresh flat leaf parsley

Preheat the oven to 350*F. In a large, oven proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes. 

Add the rice and stir to combine. Cook stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoon of the salt and pepper to taste. Add the broth and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving. Serves 4 to 6.

bon appetit!

crunchy corn muffins

(go back to blog)

(from Virginia Willis Bon Appetit, Y'all, I love love love this book)
{printable recipe}

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the muffin tin

1 cup all-purpose flour

2/3 cup white or yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)

1/4 teaspoon cayenne pepper

1/2 cup whole milk

1/2 cup sour cream

2 large eggs

Preheat the oven to 425*. Brush a 12-cup standard muffin tin with some of the butter (I used muffin papers).

In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, baking soda, cheese and cayenne; make a well in the center of the mixture.

In a second bowl or large liquid measuring cup, combine the milk, sour cream, eggs and the remaining 4 tablespoons of butter.  Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. Place a scoop of dough into each muffin cup, filling no more than two-thirds full. 

Bake until golden, about 15 minutes. Transfer to a rack to cool slightly. Turn out of the tin and serve warm.

bon appetit

chili

(go back to blog)

1 1/2 pounds ground chuck
1 medium onion, chopped
salt & pepper, to taste
2 tablespoons chili powder
1 tablespoon ground cumin
3/4 teaspoon ground cinnamon
1 tablespoon oregano
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper, or to taste
2 (28 oz) cans whole plum tomatoes
1 (16 oz) can kidney beans, drained
1 (16 oz) can pinto beans, drained
1 (16 oz) can black beans, drained
2 ounces broken Mexican chocolate or whatever you have
1 1/2 tablespoons packed brown sugar

Brown ground beef and onion together in a large pot. Spoon off some of the fat, leaving a little for flavor. Season with salt, pepper, chili powder, cumin, cinnamon, oregano, coriander and cayenne. Cook and stir over medium-high heat for about 2 minutes.
Drain juice from tomatoes into the pot with beef, onions and spices. Dice the tomatoes and add to the pot. Add the beans and stir well. Stir in the chocolate and brown sugar. Reduce heat and simmer, uncovered, for about 30 minutes, or until flavors are blended. Serve with shredded cheese and sour cream on the side.

Serve with crunchy corn muffins, recipe here.

(go back to blog) 

bon appetit!

king's cake

(back to blog)

Traditional New Orleans Recipe
{printable recipe}

Ingredients

1/2 cup warm water (110 to 115 degrees)

2 packages active dry yeast

1/2 cup plus 1 teaspoon sugar

3 1/2-4 1/2 cups flour unsifted

1 teaspoon nutmeg

2 teaspoon salt

1 teaspoon lemon zest, grated

1/2 cup warm milk

5 egg yolks

1 stick butter cut into slices and softened, plus 2 tablespoons more

1 egg slightly beaten with 1 tablespoon milk

1 teaspoon cinnamon

one 1 inch plastic baby doll

Directions

Pour the warm water into a small shallow bowl and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place for ten minutes or until yeast bubbles up and mixture almost doubles in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt and sift into a large mixing bowl. Stir in the lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time) and continue to beat 2 minutes or until dough can be formed into a medium-soft ball.

Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with 1 tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with 1 tablespoon soft butter and set aside.

Remove dough from bowl and place on a lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking dish. Pinch the ends together to complete the circle. Cover dough with a towel and set in a draft free spot for 45 minutes, or until the circle of dough doubles in volume. Preheat the oven to 375*.

Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired you can hide the plastic baby in the cake at this time. 

Colored sugars

green, purple and yellow paste

12 tablespoons sugar

Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors. Place aside.

Icing

3 cups confectioner's sugar

1/4 cup lemon juice

3-6 tablespoons water

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.

Cake is served in 2"-3" pieces.

bon appetite!

(back to blog)

pithivier

adapted from Jacques Torres

{back to blog}  

 

for the Pithivier:

1/2 recipe almond cream 

store bought Puff pastry

for the egg wash:

2 large egg yolks

1 large egg

1/4 cup whole milk

for the glaze:

1/4 cup light corn syrup

1 1/2 tablespoons water

Directions:

Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.

Almond Cream:

1 cup slivered almonds (no skin preferred)

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup all-purpose flour

1/2 cup plus 1 tablespoon unsalted butter at room temperature

1 large egg

To make the almond flour (it is possible to buy almond flour, use 1 cup if you do, but it is just as easy to make your own). Place the slivered almonds and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds. 

Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not over mix or the gluten in the flour will overdevelop and the almond cream will lose it's delicate texture when baked. Makes 1 3/4 cups.

Prepare the Pithivier:

Cut the puff pastry in half and roll each half into an 8 1/2 inch circle. Each circle will be about 1/8 inch thick. Place one of the circles on a parchment-lined baking sheet. Pipe a 5 inch diameter mound of almond cream in the center of the circle. The mound should be about 1 inch high.

Prepare the egg wash: 

Whisk together the egg yolks, whole egg and milk in a small bowl until well combined. 

Putting it together:

Lightly brush the remaining 1 1/2 inch rim of pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to release any trapped air. Seal the edges of the two layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge, it should look like a flower when finished (or simply crimp the edges together with a fork). Use a sharp knife to pierce a 1/2 inch slit in the top layer at the center of the almond cream mound. This will allow the steam to escape during baking. 

The desert usually has a classic pattern scored into it's top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every half inch around the circumference of the mound, but be careful not to cut through the top layer into the almond cream.

Let the Pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the Pithivier well in plastic wrap and freeze for up to two weeks. Let it thaw in the refrigerator before baking.

Preheat the oven to 350*. Bake the pastry until it begins to brown slightly, about 20 minutes.

Meanwhile, while the pastry bakes,  prepare the glaze. Stir together the corn syrup and water. Remove the pastry from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color and gives it a crispy crust. Lower the oven temperature 20* (to about 230*) and continue to bake until well risen and evenly browned, about another 15 minutes. The baked Pithivier should be tender and flaky and the almond cream center still moist. Remove the baking sheet from the oven and let it cool on a wire rack. The Pithivier is best when served while it is still slightly warm. Dust with sifted confectioner's sugar and cut with a serrated knife. 

bon appitete!

Italian Meatball Soup

adapted from The Pioneer Woman Cooks (Ree Drummond)

{return to blog}

Meatballs:

3/4 pound ground beef

1/2 cup freshly grated Parmesan cheese

3 tablespoons fresh parsley, minced

1 whole egg

2 garlic cloves

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground Oregano

2 teaspoons lemon juice

Soup:

3 tablespoons olive oil

7 cups low sodium beef stock

2 cups water

1/2 teaspoon salt

2 tablespoons tomato paste

3/4 cup onions, chopped

3/4 cup carrots, chopped

3/4 cup celery chopped

1 cup Russet potato, chopped (do not peel)

1/2 pound cabbage chopped

freshly grated Parmesan cheese for serving

bouquet garni:

4 tablespoons minced parsley

2 whole bay leaves (I used fresh)

1 teaspoon peppercorns

To make the meatballs, combine all the ingredients in a bowl and mix well, but do not over mix (I used my hands). Using a tablespoon to make them all the same size, shape into small balls, you should get about 30. Place on a baking sheet covered with parchment paper and chill for about 30 minutes for all the flavors to blend. 

Gather the ingredients for your bouquet garni and tie into a bit of cheesecloth secured with kitchen twine. 

Heat olive oil over medium-low heat in a heavy stock pot, add half of the chilled meatballs, and brown briefly, turning them gently (you do not want them to cook through, about 2 minutes per batch) remove from pot and repeat with remaining meatballs, remove from pan.

Add a little stock and scrape up all the yummy bits in the pot, then add the remaining stock, water, tomato paste, stirring to combine. Add the bouquet garni and salt to taste. Bring to a boil and simmer for 30 minutes.

Add the carrots, onion, celery and potatoes. Simmer about 15 more minutes. Remove the bouquet garni.

Add the cabbage and meatballs, bring to a boil then simmer for 10 minutes. Do not over cook or the meatballs will become dry.

Serve will freshly grated Parmesan cheese and homemade dill bread.

ENJOY!
 {return to blog}

Challah Bread

{back to blog} 

 

1 1/2 tablespoons active dry yeast (2 packets)

1 tablespoon sugar

1 3/4 cups lukewarm water

1/2 cup olive or vegetable oil

4 eggs (plus 1 egg for the egg wash)

1/2 cup sugar or honey

1 tablespoon salt
6 to 8 cups flour (I love Trader Joe's unbleached flour)

I use my kitchen-aid mixer to mix this. Dissolve in the mixer bowl the yeast, 1 tablespoon sugar and warm water.

Mix (with the paddle attachment) into the yeast mixture in the bowl the oil, eggs (one at a time), 1/2 cup sugar (or honey) and salt. Mix for about a minute or two.

Gradually add the flour. (I put a towel over the mixer so that the kitchen is not covered in it). 

 You may need to add a little more or less flour (I usually use 8 cups) the dough should pull away from the sides of the bowl and form a ball, it will be smooth and satiny, not sticky. When the dough comes together it is ready for kneading. Stop the mixer and attach the dough hook if using the mixer to knead or remove the dough and knead by hand (this is my favorite part, other than the eating).

 My dough came together beautifully so I did not add extra flour to the board. Knead until the dough is smooth. Clean out the bowl and grease it with a little oil, then return the dough to the bowl. Cover the bowl with plastic wrap and a towel then allow to rise in a warm area for at least an hour (mine was closer to two). When dough has doubled in size, punch it down, cover and let rise for an additional 30 to 40 minutes.

*Divide half of the dough into six balls. Roll each ball into a rope about 12 inches long, slightly tapering both ends. Place the six ropes next to each other and pinch the top ends together.

 



To braid a six strand, simply weave; starting on the right side with the first strand, go over two strands, under one, then over two (start over with the next strand on the right until you reach the end, tucking both ends under the loaf.
Make the second loaf the same way.

 

Whisk an egg and brush it gently on the loaves.
At this point you may either continue and bake the bread or **freeze it.
To continue baking, cover the loaves with lightly greased plastic wrap and let bread rise for another hour.
Preheat oven to 375*. Brush loaves again with egg wash (sprinkle with 1 tablespoon poppy or sesame seeds, if desired) and bake for 35 to 40 minutes until golden brown and the bottom of the loaf sounds hollow when tapped. Let cool completely on a rack.

*This recipe makes two loaves, each the size of a new born baby, I like to divide the dough and make four smaller loaves. The smaller loaves will not take as long to bake, so check after 20 to 25 minutes. Bread freezes beautifully, simply bring to room temperature and warm in the oven for a few minutes.

**If you freeze the dough, let it set at room temperature for about 5 hours before baking.

 

Enjoy!

{back to blog}