Dulce du Leche

Ingredients:

1 - 14 ounce can Sweetened Condensed Milk

Preparation:

To make this, follow these steps:, remove the label from a can of sweetened condensed milk.


Place the can in a large saucepan filled with water, with at least 3 inches of water above the can. Turn the heat up to boil. Once it comes to a rolling boil reduce the heat to a slow bubble.

Now, allow it to continue lightly bubbling away for 3 - 4 hours. The VERY IMPORTANT thing is to keep adding water, there must always be a couple of inches of water above the can or it could explode!

After three hours, the caramel will be syrupy. After 4 hours it will be thick and gooey.

Once the can has cooled, open it up and dip in a spoon -- extreme lusciousness will be yours.

Rosti -- Perfect brunch dish from the Swiss Alps

Here's our basic recipe for a rosti, the ingredients are per person, expand accordingly. Use this as a base, don't hesitate to add your favorites to the top or mixed in with the potatoes.

Ingredients1 clove garlic
1 tablespoon chopped raw bacon (we used Citterio "cubetti" pancetta from Trader Joe's)
2+ tablespoons olive oil
3/4 cup shredded potatoes (we used Simply Potatoes - in the green package, usually found in the meat refrigerator)
1 slice of a Swiss cheese, cut into small pieces (we used Gruyere. Raclette or Emmental would be good too)
1 egg
1 tablespoon chopped fresh chives and parsley

Make the rosti in an appropriate sized skillet for the quantity. Have a serving platter or plate on hand on which the rosti will fit (so it should be a little larger than the skillet).

Preparation

Add the bacon to the pan and saute over medium high heat. When they are about 3/4 of the way finished add the chopped garlic. Saute until the garlic is just becoming soft. Reserve garlic and bacon.

Add 1 tablespoon olive oil to pan, allow it to warm. Add shredded potatoes to the pan and lightly pat into a flat, round cake.

When the bottom of the potatoes are brown, turn off the heat. Put the serving platter on top of the pan and using hot pads, flip the pan over to turn the potato cake.

Turn the heat back to medium high, add another tablespoon of olive oil and allow it to warm. Slide the potatoes into the pan, golden side up.

Top the potatoes with the pieces of cheese and cover the pan to allow it to melt.

When the cheese has melted and the potatoes are golden brown on the bottom, slide the rosti onto the serving platter.

Add a little more olive oil to the pan and crack the egg(s) in the pan. When frying multiple eggs, use the shells to hold the whites together for a few seconds so they don't run together. Flip eggs depending upon desired doneness.

Place eggs on top of the potatoes. Sprinkle on the bacon and garlic and the chopped herbs.

Rosti -- Perfect Brunch Dish From The Swiss Alps

Scallops with Spinach

Ingredients


serves 4
4 tablespoons olive oil
1 tablespoon butter
6 garlic cloves coarsely chopped
1/2 teaspoon red pepper flakes
1 pound fresh baby spinach leaves, rinsed
Juice of 2 lemons, about 3/4 of a cup
15 large sea scallops (about a pound) rinsed and patted dry with paper towels.
1/2 cup white wine
2 tablespoons chopped parsley
Salt and pepper to taste


Preparation
In a large saute pan heat three tablespoons of the olive oil, 1 teaspoon of the garlic and 1/4 teaspoon of the red pepper flakes. When the garlic just begins to turn brown put in handfuls of the spinach. Allow the bottom layer to wilt and then stir the spinach around. When all of the spinach is just wilted, turn off the heat. Add 1/2 of the lemon juice, another teaspoon of the garlic and a pinch of sea salt. Toss it all together, then put it in a serving container and cover to keep warm.

Wipe out the pan. Heat the remaining 1 tablespoon of olive oil, add the butter, and allow it to melt over medium high heat. Swirl the butter/ oil mixture around in the pan to blend. When it begins to bubble lightly, add the scallops. Allow to brown on each side (about 2 minutes per side). Be sure to allow plenty of space between the scallops or they will brown instead of steam.
Remove scallops from heat and cover to keep warm. Add white wine, red pepper flakes, remaining garlic and lemon juice to the pan. Turn heat up to high. Stir regularly and watch closely. Allow the sauce to reduce by half, it will turn a dark golden brown.

When finished, stir the chopped parsley into the sauce and prepare to serve. If you wish to plate the dish, do a center circle of spinach with four scallops placed evenly around the circle. Spoon sauce over each scallop.

Heaping spoonfuls of Saffron Risotto, placed in between the scallops and sprinkled with Parmesan cheese look great and round out the meal.

Making a batch of risotto while one is sauteing away is a doable proposition, but it does require some attention.

Here is a good lazy-lady (or elegantly efficient) alternative: Alessi brand Risotto Milanese (available at Amazonfresh and other markets). This easy and tasty alternative brings great results and requires very little attention. To make it even better, use chicken broth instead of water, and olive oil instead of butter. We also crumble a pinch of saffron threads into the broth to create a stronger saffron presence.

When shopping for scallops, for a sweeter, fresher flavor, we recommend buying them frozen. The scallops in most seafood cases were frozen at sea and thawed, but when? When you buy the scallops frozen, you control the thawing process. Scallops can be put in the refrigerator the day before to thaw. To speed up the process, the scallops can be placed in a colander, in the sink and allowed to thaw (they will thaw in 2-3 hours). Rinse scallops well with cool water and dry thoroughly before preparing.

Ting-a-Lings

Ting a Lings, Splendid


Ingredients
9 ounces premium chocolate, melted (we like a semi-sweet, but milk is nice too!) More on brands below.
2 cups chow mein noodles
1 cup salted, roasted almonds (we used Blue Diamond brand)
3/4 cup chopped butter caramels
3/4 cup chopped dried apricots

Ting a Lings, Traditional

Ingredients
5 ounces chocolate chips, melted (Nestle's, or one of the chocolates listed below)
4 ounces butterscotch chips, melted (the chips can be melted together)
2 cups chow mein noodles
1-1/4 cup salted roasted almonds (we used we used Blue Diamond brand)
1-1/4 cup chopped dried apricots
Prepare and measure dry ingredients and put them in a large, flat container with room for mixing. Stir ingredients together.

Here's how to "temper" (or melt) chocolate on the stove:

While the ting-a-lings people enjoyed growing up were made with Nestle's chips, we now have many more options when it comes to chocolate. We love Guittard chocolate from San Francisco, they have wafers which melt beautifully and are available in the baking section of many grocery stores.

We also LOVE the Belgium chocolate Callebaut for it's smooth, rich flavor. Callebaut can be found in large bars in some cooking stores, or in bulk at Whole Foods and other better grocery stores. Also, I am not sure, but I suspect, the large bars of Belgium chocolate at Trader Joe's are made of Callebaut -- either way, the bars from TJ's would be a wonderful choice as well.

It is very important that water or steam does not come in contact with the melting chocolate. Water will cause the chocolate to seize. If this happens, sadly, you just have to kiss it goodbye and start over. There is no road to recovery!! Do not worry, follow these easy steps, splendid ones, and this shall not happen to you!

Fill the bottom vessel of a bain marie (or double boiler) with water to a level where it won’t spill out when you put the top vessel in place. Bring the water to a boil and then reduce it to a low simmer. If not using chips or wafers, break the chocolate up into small pieces (or use a knife to create shavings if using a chunk of chocolate) and place it in the top vessel of the bain marie. Place the top vessel onto the lower vessel.

Do not put the lid on the pan – this may lead to condensation dripping into the chocolate and the dreaded seize!!

Watch the chocolate closely and stir it regularly until it is smooth and glossy. If water begins bubbling up between the 2 vessels reduce the heat a little.

Chocolate can also be melted in the microwave, it's hard to give directions since every microwave is different. Here's some general guidelines: Pour the chocolate in a microwave proof container. Turn on the oven, probably for about 20 seconds on high. After 20 seconds, stir the chocolate (because microwaves begin cooking the inside of the food first, the chocolate will look solid, even when the center is beginning to melt). Continue cooking and stirring at set intervals. Take it slowly, if it goes too long the chocolate will scorch.

Pour the luscious melted chocolate over the dry mixture.

Use a spatula to toss the mixture until it is thoroughly coated in the melted chocolate.

Use all 5 fingers to take large pinches of the chocolate covered mixture and place the “pinch” on silpats or waxed paper, shape the "pinch" into somewhat of a ball.

Allow the chocolate to solidify, this can take up to a half-hour at room temperature (faster if it is on a cold surface). To speed up the process put the trays in the refrigerator or outdoors.

For a printable version of the recipe, click on the title below:

South of France Chicken Saffron Soup recipe

Ingredients
serves 4

5 cups chicken stock
1 tablespoon saffron threads
2 tablespoons olive oil
2 boneless-skinless chicken breasts, sprinkled with salt, pepper and thyme leaves.
1 red onion, chopped
(for easier chopping, with a sharp knife, halve the onion, then cut through the onion layers, cutting through the arches to the desired thickness. Then cut the other way, again, being mindful of the size of pieces you desire)

1 cup chopped celery (about 4 stalks)
(for quicker chopping, with a sharp knife, run the blade down the length of the stalk, making 3 or 4 "streamers" depending upon your desired size. Next, cut width-wise to desired size). For a minced vegetable, use these techniques and then chop the pile, left to right, right to left until it is the desired size.

1/2 cup chopped fennel root
2 cups coarsely chopped ripe tomatoes (about 2 medium tomatoes)
5 cloves garlic, chopped
1 cup white wine
3/4 cup Pernod (or Pastis)
10 sprigs fresh thyme
6 baby red potatoes, cut in ½ and thickly sliced (optional)

Preparation

Place saffron threads in medium sauce pan over medium high heat, stir around until you smell the fragrance, then pour in chicken stock (this allows the saffron flavor to infuse the broth).

Allow the seasoned chicken to sit at room temperature for up to an hour.

Drizzle olive oil into the pan and heat over medium high heat.

Cut the chicken into 1 inch chunks.

Put chunks in heated oil. Cook until lightly browned.

Remove chicken from pan and cover to keep warm.

Toss potatoes into remaining oil/fat, allow to become golden brown and remove from heat (store in oven if possible). The potatoes can be omitted, or if another starch is desired, cooked pasta, cous cous or rice would be nice.

Reduce heat to medium, add chopped onion, celery, and fennel root, cook until just translucent.

Add tomatoes and garlic to vegetables. Cook until the tomatoes are just soft.

Add saffron infused stock, Pernod, wine and the thyme sprigs.

Bring to a simmer and allow to cook for 1/2 hour. After about 25 minutes, add the chicken and allow it to warm.

Set the table with soup bowls and spoons. The potatoes can be put in the soup bowl with the soup ladled over them.

Serve with a large bowl of aioli (click on the name to go to the recipe -- this can be made the day before) to dollop on top!

Fast and Fabulous Steaks with a Demi-glaze sauce

Ingredients
4-6 steaks (we use top sirloin steaks) about 1 inch thick

dry marinade ingredients
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Sprinkle the rub on both sides of each of the steaks about an hour before cooking. Rub the seasoning onto the meat to provide a light, even coating. Allow the beef to sit at room temperature.

cooking and deglazing ingredients
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons shallots, minced
1/2 tablespoon fresh thyme leaves
1 cup red wine
1/4 cup chicken or beef stock
2 tablespoons fresh parsley, minced
1 heaping teaspoon tarragon dijon mustard

(regular dijon can be used but PLEASE try to find the tarragon dijon, the tarragon adds so much flavor to the sauce. If you're lucky enough to be in an area they serve, it is available through Amazonfresh.com. You can also order it from the Splendid Items section on the main page of Splendid Market, these products are shipped by Amazon).

In a large non-stick skillet, over medium high heat, melt one tablespoon of butter. Pour in olive oil. Circle the pan around to evenly distribute the butter and oil. Lay the steaks in the mixture as the bubbles begin to get smaller. Make sure there is about 1/2 inch space between each of the steaks.

Cook the steaks for about 3-4 minutes per side for a medium rare finish. When the steaks are finished, remove from heat and cover to keep warm.

Pour off all but a tablespoon of the saute fat. Pour the minced shallots into the fat and allow them to sizzle for about a minute. Pour in the wine and the stock and stir with a wooden spoon, loosening up any cooked bits on the bottom of the pan. Raise the heat to high and let the sauce bubble for about 2 minutes, it will become a deep burgundy color.

Remove the pan from the heat. Stir one tablespoon of the butter into the sauce. When that has melted and been absorbed, stir in a second tablespoon.

Next, spoon in the mustard and whisk the sauce quickly to smooth it out. Sprinkle in the parsley and thyme. Spoon sauce over the steaks and serve.


For a printable version of this recipe, click on the title below:

Saffron Prawns Splendid with Sauteed Spinach

Ingredients


1 pound prawns deveined, tails on
4 tablespoons butter
1/4 cup olive oil
1/2 tablespoon saffron threads
2 tablespoons garlic, minced
2 tablespoons shallots, minced
1 tablespoons parsley, finely chopped
1 tablespoon finely chopped chives
1 cup dry white wine

Preparation
In a large saute pan, melt the butter over medium high heat, add the olive oil. Over the pan, rub the saffron threads between your fingers to break them up and allow them to sprinkle into the butter and oil.

Add the garlic and shallots and stir up the mixture. Place the prawns into pan. Let them cook on each side until they just loose their translucency, about 2 minutes per side.

Remove the prawns from the pan and cover with foil.

Pour the white wine into the pan, increase the heat to high. Stir regularly until the sauce is reduced by about a third. Sprinkle in the parsley.

Place prawns on a bed of pasta, or if you're just mad about saffron, a risotto Milianese. Spoon some of the sauce over the meal, sprinkle with the chives, some fresh grated parmesean and enjoy.

A splendid side for this creation is sauteed spinach. It couldn't be easier to prepare. It can sit, covered in the pan for about 15 minutes...just enough time to whip up the prawns.

Ingredients
3 tablespoons olive oil
1 pound baby spinach leaves, washed and lightly patted with paper towels
2 tablespoons chopped garlic
the juice of 1 lemon

Preparation

Into a large saute pan, over medium high heat, pour the olive oil. Allow to heat for a couple of minutes. Then add the spinach by handfuls. Let the bottom level of leaves wilt a little before stiring up the pile of spinach. Slowly toss the spinach until it is about 3/4 of the way wilted (about 3 minutes). Sprinkle the spinach with the garlic and lemon juice and stir it up. Cover with a lid or foil. Turn off the heat and allow to sit for at least 5 minutes and up to 15. If it gets too cool, you can turn up the heat and gently toss the leaves until just warm.

for a printable version of this recipe, click on the title below.