Apple Puffed Pancake
Apple Puffed Pancake
Serves 6
6 large eggs
1 1/2 cups skim milk, preferably organic
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
4 apples, such as Gala or Red Delicious, peeled, quartered, cored and thinly sliced
1 tablespoon light-brown sugar
Confectioners' sugar, optional
Preheat oven to 425 degrees. Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside. Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes. Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.
Poule au Pot
Poule au Pot
Serves 6 to 8
Stuffing (recipe follows)
One 6-pound boiling fowl or chicken
Coarse salt
2 whole cloves
1 medium onion
2 bay leaves
6 sprigs fresh thyme
6 stems fresh flat-leaf parsley
10 black peppercorns
1 rib celery, cut into pieces
1 cinnamon stick
8 leeks (about 2 1/2 pounds), white and green parts, cut crosswise into 4-inch pieces
2 pounds baby carrots, with some of the greens left in tact
1 1/2 pounds baby turnips, preferably blush colored, with some of the greens left intact
1/2 cup vermicelli pasta
Fresh sage sprigs, for garnish
Sea salt, for serving
Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.
Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.
Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.
Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.
Stuffing
Makes enough for one 6-pound chicken
1 tablespoon olive oil
2 chicken livers (about 2 ounces total), chopped and membrane discarded
1 cup fresh white breadcrumbs
4 ounces Bayonne or other raw, cured ham, finely chopped
1 clove garlic, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1/4 cup finely chopped red bell pepper
1/2 teaspoon freshly grated nutmeg or 1 teaspoon ground allspice
1 large egg, beaten
Coarse salt and freshly ground pepper
In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and allspice; mix well. Season with salt and pepper; stir in egg until well combined.
Roasted Lamb with Garlic and Oregano
Roasted Lamb with Garlic and Oregano
12 cloves of garlic, (about 1 head), peeled
1/4 cup olive oil
1 tablespoon dried oregano
1/2 plus 1/8 teaspoon ground cinnamon
Coarse salt and freshly ground pepper
1 (5 to 6 pounds) boned leg of lamb, rolled and tied
1 1/2 cups low-fat plain yogurt
1/2 cup lightly packed flat-leaf parsley leaves, finely chopped
Preheat oven to 475 degrees;. In a blender, purée garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon coarse salt, and 1 1/2 teaspoons pepper. Place lamb in a roasting pan; rub with garlic mixture. Roast, turning pan once, 30 minutes. Reduce temperature to 350 degrees;; roast, until a thermometer inserted in center registers 130 degrees; to 135 degrees;, 50 to 60 minutes for medium-rare.
Meanwhile, make yogurt sauce: In a bowl, whisk together yogurt, parsley, and remaining 1/8 teaspoon cinnamon; season with salt and pepper. Refrigerate until ready to serve.
Transfer lamb to cutting board, and tent loosely with foil; let rest 20 minutes. Remove strings from lamb, and cut into 1/2-inch-thick slices. Serve with yogurt sauce.
Chocolate Bread Pudding
Chocolate Bread Pudding
Serves 8 to 10
2 cups heavy cream
2 cups milk
1 whole vanilla bean, split in half lengthwise, seeds scraped
3 cinnamon sticks, (optional)
1 brioche, (about 1 pound, or you may substitute white bread)
12 ounces roughly chopped Valrhona, or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
8 large egg yolks
3/4 cup sugar
1 (8 ounces) creme fraiche
Heat the oven to 325 degrees;. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.
Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes. Whisk the crème fraîche until soft peaks form. Serve pudding warm, garnished with crème fraîche and chocolate shavings.
Pastitsio
Pastitsio
Recipe courtesy of At Home Cafe
Serves 8
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 pound lean ground beef
2 (14-ounce) cans diced tomatoes, drained
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 3/4 teaspoons coarse salt, plus more for cooking macaroni
1/4 teaspoon freshly ground pepper
1/2 pound elbow macaroni
3 tablespoons unsalted butter, plus more for baking dish
1/3 cup all-purpose flour
4 cups whole milk, (1 quart)
2 large eggs
1 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
Preheat oven to 375 degrees;. In a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 7 minutes. Stir in beef, breaking it up with a wooden spoon, and cook until browned, about 7 minutes. Drain all but 1 tablespoon fat. Add tomatoes, oregano, cinnamon, 1 teaspoon salt, and pepper; bring to a boil, then reduce to a simmer and cook, covered, for 15 minutes. Uncover, and simmer for 15 minutes more. Remove from heat; set aside.
Meanwhile, bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain macaroni; set aside. Melt butter in large saucepan over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute. Increase heat to high, and while continuing to whisk, add milk and remaining 3/4 teaspoon salt. Bring to a boil, and remove from heat.
Beat eggs in a small bowl. Slowly whisk in 1 cup of hot cream sauce, being careful not to scramble eggs, then beat egg mixture back into cream sauce. Whisk in 3/4 cup Parmesan.
Brush a 9-by-13-inch baking dish with butter. Add half of the macaroni. Cover with 1 1/2 cups cheese sauce. Spread beef mixture evenly over. Layer with remaining macaroni; sprinkle with feta cheese. Top with remaining cheese sauce, and sprinkle with remaining 1/4 cup Parmesan. Bake in oven until golden and bubbling, 35 minutes. Let stand until firm, about 15 minutes.
Moussaka Pasta Toss and Spanikopita Salad
Moussaka Pasta Toss and Spanikopita Salad
Yields 4 servings
1 pound penne rigate
5 tablespoons extra-virgin olive oil, divided
1 pound ground lamb
4 garlic cloves, chopped
1 large onion, chopped
1/2 teaspoon allspice
2 pinches of cinnamon
1 teaspoon cumin
1 teaspoon dried oregano
Salt and black pepper
1 small eggplant, half-peeled and chopped into small dice
2 tablespoons butter
2 tablespoons flour
2 to 2 1/2 cups milk
1/4 teaspoon freshly grated nutmeg
1/2 cup parsley chopped, about 2 handfuls
1/2 cup grated parmigiano cheese
For the salad:
1 pound spinach leaves, stems removed and coarsely chopped
1 small red onion, thinly sliced
1 cup feta cheese crumbles
1 lemon
1/4 cup fresh dill, chopped
Bring a large pot water to a boil, salt it and cook pasta to al dente. Preheat a large, deep skillet over medium heat with 2 tablespoons olive oil, 2 turns of the pan. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant. Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. Add this béchamel into the meat skillet and stir to combine.
Drain the pasta and add it to the skillet, giving it a toss to mix everything up. Add the chopped parsley and grated cheese, and stir to combine.
For the salad, mix together the spinach, onion, feta cheese, dill and the lemon juice in a large salad bowl. Season with black pepper — the feta cheese is very salty so you might not need any extra salt. Drizzle with about 3 tablespoons olive oil and serve alongside the Moussaka Pasta Toss!
Buttered Crepes with Caramel and Pecans
Buttered Crepes with Caramel and Pecans
Recipe courtesy of Rick Bayless
Serves 4
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 cup milk
2 large eggs
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
Canola oil, for brushing skillet
9 tablespoons unsalted butter
1 cup pecans, coarsely chopped
Goat Milk Caramel with Spirits (recipe follows)
Place cinnamon, cloves, milk, eggs, salt, sugar, vanilla, and flour in the jar of a blender or bowl of a food processor. Blend or process until smooth, stopping machine once to scrape down the sides with a spatula.
Melt 1 tablespoon butter. With the machine running, pour in melted butter. Let stand 2 hours before using. Mixture should have consistency of heavy cream. If it is too thick, add a little water to thin it out.
Place a 7-inch skillet or crepe pan over medium to medium-high heat. Brush pan lightly with oil. Add 1/4 cup batter and quickly swirl to coat the bottom of the pan; immediately pour any excess batter back into blender jar.
Cook until edges begin to dry, 45 seconds to 1 minute. Loosen edges with a knife and trim off jagged edges. Using a spatula, turn crepes, continue cooking until golden brown, about 1 minute more; transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
Place remaining 8 tablespoons butter in a medium skillet over medium-low heat. Add pecans and toast, stirring frequently, until nuts are toasted and butter is browned, about 10 minutes. Using a slotted spoon, transfer nuts to a small bowl; reserve browned butter.
Butter a large baking dish and set aside. Lay a crepe flat on work surface and brush with browned butter. Place a scant tablespoon goat milk caramel on one side. Fold in half and press to gently spread out filling. Brush one side with butter and fold in half again. Brush top side with butter and place in prepared baking dish. Repeat with remaining crepes and arrange each in the prepared baking dish in two layers, overlapping slightly. Cover with parchment-lined foil. Refrigerate until ready to serve, up until 1 day. Reserve any remaining caramel.
Preheat oven to 325 degrees. Place crepes in oven until warmed through, about 10 minutes. Place caramel in a small saucepan and heat over medium-low heat until warmed through. Drizzle over warmed crepes and sprinkle with toasted nuts. Serve immediately.
Goat Milk Caramel with Spirits
Makes 1 1/2 cups
1/4 teaspoon baking soda
1 quart goat milk
1 cup sugar
1 tablespoon corn syrup
1 1/2-inch cinnamon stick
1 tablespoon rum, brandy, or sweet sherry
In a small bowl stir together baking soda with 1 tablespoon water until dissolved; set aside. In a large heavy-bottomed saucepan add milk, sugar, corn syrup, and cinnamon. Place over medium-high heat and cook, stirring, until simmering. Remove pan from heat and stir in baking soda mixture. Continue stirring to keep the mixture from bubbling over.
Return saucepan to medium-high heat. Cook, stirring frequently, until large, glassy bubbles form, 25 to 40 minutes. Reduce heat to medium-low. Stir frequently, washing the spoon in between stirring, until thickened into a caramel-brown syrup.
Strain through a fine mesh sieve into a small bowl or wide-mouthed jar. Let cool slightly before stirring in rum, brandy, or sweet sherry. Cool completely before covering. Caramel may be stored, refrigerated, for up to 1 month.
Moroccan B’Steeya
Moroccan B'Steeya
Serves 6 to 8
1 whole roaster chicken, (about 4 pounds), cut into 8 pieces
Coarse salt
1 medium onion, finely chopped
3 cloves of garlic, minced
1/8 teaspoon crumbled saffron
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
6 large eggs, lightly beaten
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
1 3/4 cups blanched whole almonds, toasted and coarsely chopped
3 tablespoons confectioners sugar, plus more for sprinkling
1/4 cup orange-flower water
1 (17 ounces) store-bought phyllo dough
Put chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse chicken with cold water; pat dry. Mix chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
Transfer chicken mixture to a medium heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer chicken to a plate; let cool. Reserve poaching liquid. Remove meat from bones and shred; discard skin and bones. Set chicken aside.
Bring reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium high. Slowly add eggs; whisk constantly until mixture is almost set, 4 to 6 minutes. Stir in remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside. Stir together almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
Preheat oven to 375 degrees. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together remaining melted butter and the orange-flower water in small bowl. Assemble b'steeya: Brush a sheet of phyllo with butter mixture. Put in pan, leaving a 4-inch overhang. Repeat, adding and buttering 7 more sheets of phyllo, overlapping layers and fanning out around pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
Arrange chicken mixture over dough. Pour in egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle with almond mixture. Fold up edges of phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck edges inside pan. Slightly crinkle 2 unbuttered phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.
Eggnog Bavarians
Eggnog Bavarians
Serves 6 to 8
2 cups whole milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 cinnamon stick
1 teaspoon nutmeg
4 large egg yolks
1/2 cup packed light-brown sugar
3 tablespoons bourbon
1/4 teaspoon salt
2 1/4 teaspoons unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream
Heat milk, vanilla bean and seeds, cinnamon, and nutmeg in a medium saucepan over medium-high heat until almost boiling. Remove from heat; cover, and let steep 1 hour. Reheat milk mixture over medium high heat until almost boiling. Meanwhile, whisk together egg yolks, sugar, bourbon, and salt in a medium bowl. Pour hot milk mixture into yolk mixture in a slow, steady stream, whisking until combined. Clip a candy thermometer onto side of pan; pour milk-yolk mixture into pan, and cook over medium-low heat, stirring constantly, until it reaches 140 degrees;, about 10 minutes. Pour through a fine sieve into a medium bowl.
Prepare an ice-water bath; set aside. Sprinkle gelatin over 1/4 cup water in a heatproof bowl; let stand until softened, about 5 minutes. Place bowl over a pan of simmering water; stir until gelatin has dissolved. Stir gelatin mixture and vanilla extract into milk-yolk mixture. Place in ice-water bath; stir occasionally until mixture begins to thicken but is not set.
Whisk cream in a medium bowl until soft peaks form. Whisk one-third of the whipped cream into the milk-yolk mixture; using a rubber spatula, gently fold in the remaining whipped cream. Divide mixture among serving cups; refrigerate at least 6 hours or overnight.
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