SPLENDID RECIPES

Dulce du Leche

2010-06-08T10:30:00.001-07:00

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

2010-05-15T10:35:00.000-07:00

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

2010-02-24T10:36:00.000-08:00

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

2010-02-24T08:24:00.000-08:00

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

2010-02-04T14:30:00.000-08:00

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

2010-01-14T13:59:00.000-08:00

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

2010-01-07T10:55:00.000-08:00

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.

Brined Pork Roast with Lentils

2009-12-27T22:31:00.000-08:00

Ingredients

Serves 8
Boneless pork shoulder roast, 4 pounds
Brine:
4 quarts of water
2 bay leaves
5 sprigs fresh thyme
4 cloves garlic, crushed
4 teaspoons juniper berries
2 teaspoons peppercorns
3 ½ cups kosher salt
1/3 cup sugar

Bouquet garni:
5 sprigs fresh thyme
1 bay leaf
2 sprigs parsley
kitchen twine or 2 long, strong chive blades

Lentils:
2 cups lentils
1 large onion studded with 4 whole cloves
3 large garlic cloves, crushed
Salt and pepper
4 tablespoons chopped fresh parsley

At least a day ahead (and this can be done up to a week ahead), prepare z brine. Combine the water, bay leaves, thyme sprigs, garlic, juniper berries, peppercorns and cloves in a large saucepan. Stir in the sugar and salt and heat over medium high heat, stirring, until the salt and sugar are fully dissolved. When dissolved remove the brine from the heat and allow to cool completely.

Place the pork in a large zip lock bag and pour the cool brine mixture into the bag. Shake it around a little so the roast is surrounded with brine. Place it in a large bowl (just in case there is any leaking), and into the refrigerator and let culinary chemistry do its magic!! The pork should brine for at least 12 hours, and can brine for up to 3 days.

On supper day, remove the pork from the brine. If you have brined for 24 hours or less, rinse the roast and soak it in cold water for about ½ an hour. If it has been brined longer, soak it for an hour.

Brush off any bits of herbs and spices and place the pork in large, deep saucepan. Cover the pork with water and slowly bring it to a boil. Allow the pan to simmer for 10 minutes. If the pork has been brined for more than 3 days, simmer for 30 minutes.

Remove the pork, pour out the water and rinse out the pan. Return the pork to the pan, and cover with cool water again. Bring the water to a boiling point, then reduce heat so the water is at a gentle simmer. Simmer for 3 hours, adding more water if needed to keep the pork covered. It is important to simmer, not boil, the roast.

To make the bouquet garni: Make a sweet little bouquet of a bay leaf, parsley and thyme sprigs. If you have some longer, tougher blades of chives about, the bouquet can be tied up with that. Otherwise, use kitchen twine. You may want to make an extra herbal bouquet for garnish of the finished dish at the same time, keep it in a glass of water until needed.

Pour the lentils onto a white surface and finger through them to sort out any undesirable bits. After the pork has cooked for 3 hours, pour the lentils into the pan with the pork. Stud the onion with the remaining 4 cloves. Place the onion, garlic and bouquet garni in the water around the pork. Continue to simmer for another hour.

At this point the pork should be tender, and the meat should easily tear away with a fork. Transfer the pork to a carving board, cover with aluminum foil to keep warm. Remove the bouquet garni and onions. Discard the bouquet garni and the cloves from the onion. Chop up the onion and stir it into the lentils. The lentils should be tender. The mix should be thick and soupy. Salt and pepper lentils to taste.

Pour the lentils into a shallow serving dish (or leave them in the pan if you’re feeling rustic and lazy-lady-like). Remove strings from pork. Using 2 forks (and maybe a knife) tear away morsels of tender pork. Pile it in the center of the lentils. Sprinkle generously with chopped parsley. Plunge your little fresh bouquet of herbs into the middle of the dish and serve.

Yummy with a nice cote de rhone! A Votre Sante!

Chocolate Covered Tarantulas

2009-12-27T21:23:00.000-08:00

Ingredients

yield: 16 tarantulas

2 cups chow mein noodles
1 cup chopped Milky Way bars (about ¼ inch chop), this is about 6 ounces of Milky Way bar
1 cup dried, pitted tart Montmorency Cherries
½ cup shredded coconut
½ teaspoon salt
9 ounces good quality chocolate (Semi –sweet or milk, we usually make a batch of each. Our favorite brands of chocolate are Callebaut, Guittard and Scharffenberger)

Preparation

Mix together the top 5 ingredients in a large tray or bowl.
Place a large silpat or sheets of waxed paper on a flat surface.

To melt chocolate:

In a microwave: Break up the chocolate, or use a knife to create thick shavings if you are using chunks of chocolate. Evenly distribute chocolate in a microwaveable dish.

Each microwave is different, so you may want to experiment with different times. To start, set the microwave to cook for 30 seconds, after 30 seconds take the chocolate out and stir it. Continue this process until the chocolate is smooth and glossy.

It is important the chocolate not get scorched or burned. The microwave heats from the inside, out, so the chocolate may look like it is still solid on the outside, while the inside is actually melted.

On the stove: 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!! But, 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.

Heat the water to the point of boiling. Once it has boiled, reduce the heat so that the water maintains a low simmer.

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.

Pour the luscious melted chocolate over the dry mixture.

Use a spatula (or your hands) 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 the silpat or waxed paper.

Nudge a couple of the noodles out to resemble crumpled legs. If any cherries fall, place them on top of the pinch to resemble the rounded back of the spider. Slide the silpat or paper onto a cutting board and place the chocolaty critters outside or in a refrigerator to harden.

These confections may be stored in an airtight container for up to a week. Pack in layers, placing sheets of waxed paper between each layer.

This recipe can be modified to include your favorite candy bar. In place of the Milky Ways and cherries one could use chopped Kit Kats and pecans, Snickers and golden raisins, Almond Joys and more almonds....we'd love to hear your ideas for combinations!

While you have your chocolate process going, you may want to consider decorating some service pieces. Chocolate cobwebs can be easily drawn upon the large bowl, tray, cake stand, or counter on where you plan to display the tarantulas.

Temper (or melt) a few ounces of chocolate. After it is smooth and glossy, allow it to cool for a couple of minutes. Fit a zip lock bag made for freezer storage over the lip of a mug or large yogurt – like container. Pour the chocolate in with the help of a rubber spatula.

Using scissors, take a very small snip off one corner of the bag to allow the chocolate to flow.

Using the chocolate as ink, draw concentric circles on your chosen service piece(s).

Then, using a wooden skewer, draw lines from the center of the smallest circle, just past the edge of the largest circle.

Continue drawing these lines around the circle to create splendid chocolate cobwebs!

French Onion Soup

2009-12-17T13:32:00.000-08:00

This recipe will serve 6 (with oniony broth left over for fondue the next night). The soup base can be made in advance and stored in the refrigerator for 3-5 days. For an easy salad to offer with the soup try baby arugula leaves or mache, lightly drizzled with walnut oil and sprinkled with a coarse sea salt.

5 tablespoons butter
8 cups coarsely sliced onions
2 tablespoons flour
12 cups beef broth 3 tablespoons Cognac
2 bay leaves
1 baguette
1 - 10 oz. chunk of Gruyere cheese

In a large saucepan, melt the butter, then add the sliced onions. Allow the onions to caramelize at a leisurely pace in their butter bath (about 45 minutes), stirring and tossing them about every 5 minutes until soft and golden to deep brown. Sprinkle the flour onto the onions when they need to cook for about 10 more minutes and make sure the flour absorbs butter and browns along with the onions. Add a little more butter if necessary during the cooking process.

Add the broth, Cognac, and bay leaves and allow the soup to simmer uncovered for 30 minutes.

Remove bay leaves. At this stage the soup can be refrigerated for 3-5 days until ready to use.
When it's splendid soup time:

Heat the soup in a pan on the stove until just bubbling. While the soup is heating slice the baguette and cheese, top each slice of bread with a few slices of cheese.

Check the racks in the stove and adjust them to accommodate a tray of soup bowls, the top of the bowls should be about 6-8 inches from broiler, turn the oven on to broil.

Ladle the soup into the bowls and cover the top of the soup with the bread and cheese slices.

Put the soup bowls on a baking tray and slide it into the oven. In 10-15 minutes the cheese should be bubbly, golden and beginning to brown in some spots. Be sure to check the soups often to prevent burning.

From the oven, bubbly hot vessels will emerge with a delicious, comforting combination of flavors and textures!

Don't mind the marks of the broth that bubbled over the lip, it's a part of the rustic charm of this soup.

Pass the salad and the chilled Chablis and put another log on the fire.

Brined Pork Roast with Lentils

2009-12-10T10:04:00.000-08:00

Ingredients

Serves 8
1 boneless pork shoulder roast, 4 pounds

Brine:
4 quarts of water
2 bay leaves
5 sprigs fresh thyme
4 cloves garlic, crushed
4 teaspoons juniper berries
2 teaspoons peppercorns
3 ½ cups kosher salt
1/3 cup sugar

Bouquet garni:
5 sprigs fresh thyme
1 bay leaf
2 sprigs parsley
kitchen twine or 2 long, strong chive blades

Lentils:
2 cups lentils
1 large onion studded with 4 whole cloves
3 large garlic cloves, crushed
Salt and pepper
4 tablespoons chopped fresh parsley

At least a day ahead (and this can be done up to a week ahead), prepare z brine. Combine the water, bay leaves, thyme sprigs, garlic, juniper berries, peppercorns and cloves in a large saucepan. Stir in the sugar and salt and heat over medium high heat, stirring, until the salt and sugar are fully dissolved. When dissolved remove the brine from the heat and allow to cool completely.

Place the pork in a large zip lock bag and pour the cool brine mixture into the bag. Shake it around a little so the roast is surrounded with brine. Place it in a large bowl (just in case there is any leaking), and into the refrigerator and let culinary chemistry do its magic!! The pork should brine for at least 12 hours, and can brine for up to 3 days.

On supper day, remove the pork from the brine. If you have brined for 24 hours or less, rinse the roast and soak it in cold water for about ½ an hour. If it has been brined longer, soak it for an hour.

Brush off any bits of herbs and spices and place the pork in large, deep saucepan. Cover the pork with water and slowly bring it to a boil. Allow the pan to simmer for 10 minutes. If the pork has been brined for more than 3 days, simmer for 30 minutes.

Remove the pork, pour out the water and rinse out the pan. Return the pork to the pan, and cover with cool water again. Bring the water to a boiling point, then reduce heat so the water is at a gentle simmer. Simmer for 3 hours, adding more water if needed to keep the pork covered. It is important to simmer, not boil, the roast.

To make the bouquet garni: Make a sweet little bouquet of a bay leaf, parsley and thyme sprigs. If you have some longer, tougher blades of chives about, the bouquet can be tied up with that. Otherwise, use kitchen twine. You may want to make an extra herbal bouquet for garnish of the finished dish at the same time, keep it in a glass of water until needed.

Pour the lentils onto a white surface and finger through them to sort out any undesirable bits. After the pork has cooked for 3 hours, pour the lentils into the pan with the pork. Stud the onion with the remaining 4 cloves. Place the onion, garlic and bouquet garni in the water around the pork. Continue to simmer for another hour.

At this point the pork should be tender, and the meat should easily tear away with a fork. Transfer the pork to a carving board, cover with aluminum foil to keep warm. Remove the bouquet garni and onions. Discard the bouquet garni and the cloves from the onion. Chop up the onion and stir it into the lentils. The lentils should be tender. The mix should be thick and soupy. Salt and pepper lentils to taste.

Pour the lentils into a shallow serving dish (or leave them in the pan if you’re feeling rustic and lazy-lady-like). Remove strings from pork. Using 2 forks (and maybe a knife) tear away morsels of tender pork. Pile it in the center of the lentils. Sprinkle generously with chopped parsley. Plunge your little fresh bouquet of herbs into the middle of the dish and serve.

Yummy with a nice cote de rhone! A Votre Sante!

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

Chantrelles

2009-11-05T13:30:00.000-08:00

Chantrelle saute

for 6 people

21/2 - 3 cups fresh chantrelles, lightly rinsed, any debris brushed off, trimmed and cut into one inch pieces.
4 tablespoons butter
1 tablespoon fresh thyme leaves
salt and pepper to taste

Melt butter in a skillet over medium heat. Add mushrooms, salt, pepper and thyme leaves to the butter. Toss around lightly until they are soft and the edges are just a little brown.

Tarte Tatin

2009-10-13T08:12:00.000-07:00

Ingredients
serves 8

5 pounds firm apples (granny smith's work very well)
1/2 cup salted butter
1 - 1/2 cup sugar
one sheet store bought frozen puff pastry, thawed
1/4 cup calvados
1 more tablespoon of sugar

Preparation
Preheat oven to 375 degrees. Place a rack in the center of the oven.
Peel the apples. Using a melon baller and a paring knife remove the core of the apples. Trim the ends of the apples so they are flat.
In a 9 - 10 inch oven safe pan with straight sides, melt the butter.
When the butter is melted, add the sugar and stir it until all is melted and a deep golden brown. The caramel should be smooth and consistent in color.
Remove the caramel from the heat and allow to cool for about 5 minutes.
On a floured surface roll out the puff pastry dough until it is very thin and larger than the pan. Using the lid of the pan for a guide, cut the pastry into a circle which will fit over the pan.

When the caramel has firmed up just a bit, arrange the apples in the pan in concentric circles, standing on end in the caramel.
Cut a small circle out of the center of the dough (about the size of a dime) and rest it on top of the apples. Any excess dough can be tucked in between the apples and the side of the pan.
Place the pan on a baking sheet and into the the oven on the center rack. Allow tarte to bake for about 45 minutes, until the crust is golden brown.
Remove pan from oven and place it on a burner over high heat for about 5 minutes to cook off some of the excess moisture (it will still look a little saucy).
Place a platter that is slightly larger than the pan and the tart over the lip of the pan. Invert the pan over the platter to release the tarte.
Pour the Calvados and tablespoon of sugar into the pan and heat it over medium heat, scraping up any bits of apple left in the pan. Spoon the heated Calvados over the tarte and allow the tarte to cool for about 45 minutes.

When cooled, cut it into wedges and serve it with dollops of creme fraiche.

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

2009-10-05T09:54:00.000-07:00

Ingredients

makes about 1 dozen fritters, can be expanded as needed.
1 cup flour (we used bread flour, ap flour works just fine)
1 cup sparkling water
1 egg
1/2 teaspoon salt
1 large apple, peeled, cored and chopped
Cinnamon sugar
Vegetable oil -- filled to recommended levels in a deep fat fryer, or about 4 inches deep in a heavy, straight sided kettle.

Preparation

Mix together the flour, water and egg. Stir apples into batter until all of the apple chunks are coated with.
Heat vegetable oil in deep fat fryer to 375 degrees.
Test oil readiness by dropping in a small drop of dough in oil.
The oil should bubble around the dough and it should float to the surface.
Drop a large spoonful of batter (about 1/3 of a cup) into the oil.
Total cooking time should be about 5 minutes, or until golden brown. Use a plastic slotted spoon to turn fritters over in the oil so they are evenly browned.
Remove fritters with slotted spoon. Place on paper towels to drain for a minute or two.

Click on title below for a printable version of this recipe:

Plum Tarragon Tartine Spread

2009-09-29T17:14:00.000-07:00

Ingredients

7 pounds of slightly cooked plums (this was the weight after pits and skins were removed).
7 pounds of granulated sugar
1 cup fresh tarragon leaves
1 jalapeno, thinly sliced (optional)

Preparation

Simmer the plums with a small amount of water until soft (about 20 minutes).

Remove from heat and allow to cool slightly.

Remove visible skins and pits.

A “jelly bag” was used to separate the juice from the pulp, allowing us to easily remove pits and skins. Juice and pulp were combined again before weighing and before continuing the cooking process.

Weigh the cooked plums and add to it the same amount of sugar in weight. Cook the plums and sugar together at a rapid boiling point for about 40 minutes.

To test for doneness, place a plate in the refrigerator. Spoon some of the spread onto the plate and return to the refrigerator for about 5 minutes. Take the spoon from the refrigerator and tilt it. The mixture should hold to the plate and slightly wrinkle.

Stir the tarragon leaves into the hot mixture.

Fill jars with plum tarragon mixture.

If you'd like a little spice, add a slice or two of jalapeno peppers to some of the jars before processing.

Fill jars with this bubbly sweetness, seal and process for 15 minutes in a boiling water bath.

Uncle John’s Garlic Dill Pickles

2009-09-22T08:26:00.000-07:00

Ingredients:
3 qts. Water
1 qt. vinegar
1 cup canning salt
Pickling cukes, as fresh as you can find

Preparation:

Pickling cukes – wash thoroughly. Pack in jars, as full as possible (John used quart jars, I used mostly pint jars). Add 1 yellow hot pepper. (I couldn’t find small enough peppers, so I used slices of jalapeno peppers), 3 cloves garlic and as much fresh dill as possible.

Brine – mix water, vinegar and pickling salt in a large pot and bring to a boil. (we found this to be enough brine for about 10 pounds of pickling cucumbers. We bought mostly small pickles, which we pickled whole. We also bought a few large pickles, which we sliced before pickling.)

Pour hot brine over jars of cukes, etc.. Fill as close to the top as you can and seal.

Store proWe sealed or processed our packed jars in a boiling water bath for 15 minutes, with at least 2 inches of water above the top of the jars.

Store processed jars in a cool, dark place.

Pickles should be ready to eat in 14 days.

Gazpacho Splendid

2009-09-19T11:59:00.000-07:00

Ingredients:

Soup base (to be marinated):
3 large heirloom tomatoes3 stalks celery
4 small to medium cucumbers
1 small fennel bulb
1 jalapeno pepper, seeded and chopped
5 cloves garlic, chopped
⅓ cup chopped basil
Juice of 2 lemons
4 teaspoons salt

Soup broth:
1 cup strained tomatoes (store bought)
5 cups bottled tomato juice
2 tablespoons pick-a-pepper sauce
1 tablespoon Worcestershire sauce
½ cup olive oil
Juice and zest from a lemon medium
Fresh ground pepper (about 3 turns of the peppermill, medium grind)

Garnish:
1 avocado, cubed
5 green onions, thinly sliced
10 basil leaves, chiffonnade
2 tablespoons olive oil

Preparation

Soup base: Roughly chop the tomatoes, celery, cucumbers, fennel and jalapeno and put them in a large bowl.
Add to the vegetables the chopped garlic, basil, lemon juice and salt.
Allow to marinate for a few hours or overnight in the refrigerator.

Soup broth: combine ingredients in a pitcher.

When ready to serve, use a hand held blender to chop up soup base until it is just slightly chunky. Add broth to base and stir.

Stir avocado cubes into soup. Top soup with green onion slices and basil. Drizzle olive on the surface of the soup.

Click on recipe title below for a printable version of this recipe.

Clams with Pappardelle pasta

2009-09-01T11:40:00.000-07:00

Ingredients
1 pound fresh Pappardelle (or dried), Linguini or Spaghetti noodles will also work well.
3 tablespoons butter
1 medium sized shallot, thinly sliced
4 cloves garlic, chopped
1 cup crème fraiche or sour cream
1 cup dry white wine
1 tablespoon fresh thyme leaves
1 teaspoon chopped fresh tarragon (if using dried herbs, use 1/2 of the amount)
¼ cup grated Parmesan cheese
2 pounds scrubbed fresh clams, which have been allowed to “spit” in water so they are grit-free.

Preparation
Prepare a large saucepan of salted water for cooking pasta. If using dried pasta, bring water to a boil and put pasta in to cook at the same time as you begin melting butter to prepare clams.
If using fresh pasta, bring water to a boil and then allow it to gently simmer until you need to bring it back up to a boiling point.
In another medium to large sized saucepan, melt butter. When melted, add shallots and sauté over medium heat until tender.
Add crème fraiche, wine, ½ of the herbs and ½ of the garlic, turn heat up to medium high.
Add clams. Watch clams closely and using tongs, remove clams as soon as they pop open, place them in a covered container to stay warm.
When all of the clams have opened, turn heat up to high and start reducing the liquid, this will take about 20 minutes.
If any clams do not open fully, discard them.
If using fresh pasta, bring water to a boil and put pasta in water to cook during the last 5 minutes of reducing the sauce.
When cooked, drain pasta.
When sauce has thickened, add cooked pasta to sauce, as well as the remainder of the herbs, garlic and Parmesan cheese.
Toss mixture together until pasta is evenly coated.
Toss clams in with pasta or serve separately.

Rockfish with a Citrus Brown Butter Sauce

2009-09-01T11:22:00.000-07:00

Ingredients
serves 4
2 fillets of rockfish, skin on. About 2 pounds of meat.
3 tablespoons butter
Juice of 2 lemons
1 cup white wine
Salt and pepper

Preparation
Heat butter over medium high heat.
Salt and pepper rockfish to taste.
When butter is bubbly, lay fillets in butter, flesh side down. Allow to brown (3- 5 minutes).
Flip over filets, allow the skin side to crisp in the butter (about 3 minutes). Remove when done. Flesh should be flaky. Cover to keep warm.
Pour lemon juice and wine into the butter and gently scrape up any brown bits from the fish (leaving them in the sauce).
Stir sauce occasionally, using a wooden spoon and watch it closely. Continue to cook until it is thick, golden brown and syrupy. The spoon should leave a track in the sauce when it is finished.
Garnish with lemon slices and serve.

Oyster Poor Boys

2009-08-26T21:48:00.000-07:00

Ingredients
serves 6

36 medium sized oysters, shucked
6 tablespoons butter
4 tablespoons olive oil
3 cloves garlic, finely chopped
6 Hoagie rolls
1/2 cup flour
1/3 cup cornmeal
1 teaspoon dried parsley
1/2 teaspoon salt

Garnish
sprigs of herbs
lime slices

Fresh Relishes
2 cups shredded cabbage
12 sliced tomatoes
thin slices of red onion
12 lime wedges

Condiments
1 red onion, sliced and sauteed (directions below)
1 cup jarred pickled pepper slices
1 cup feta cheese, crumbled
2 tablespoons prepared horseradish

Preparation

Set table with condiments and fresh relishes

In a large non-stick skillet, melt 2 tablespoon of the butter over medium high heat. When melted add a teaspoon of chopped garlic. Lie rolls, cut side down, into the melted butter and toast to a golden brown. Repeat process until all of the rolls are toasted (add more butter and garlic as needed). Wrap toasted rolls in foil and place on table.

When all of the rolls are pan toasted, add olive oil to the pan and quickly sauté the sliced red onions until soft, and slightly golden.

In a bowl, mix together the flour, cornmeal, parsley and salt.

Pour 2 tablespoons of olive oil and 2 tablespoons of the butter into the skillet. Allow butter to melt.

Dredge oysters in flour mixture. When butter is melted, drop the powdered oysters into the bubbly oil and butter.

Allow one side to brown, then, using tongs, turn oysters over to brown the other side.

Prepare a platter with garnish of herb sprigs and lime wedges. When they are brown and crispy, slide oysters on to the platter and serve them hot from the pan (replenishment will be necessary).

Invite your guests to serve themselves and be prepared to fry up a few more batches of oysters!
We like to pan toast the rolls in a skillet, but they could be warmed in an oven instead.

Aioli

2009-08-12T12:37:00.000-07:00

Ingredients

4 cloves garlic
3 egg yolks
1-1/2 cup olive oil
1 teaspoon salt

Preparation

Into a food processor bowl, outfitted with a metal blade, drop garlic cloves, pulse blade until the garlic is pulverized, then stop. Drop egg yolks into bowl, add salt. Start the blade again and slowly drizzle in the olive oil until a thick paste is formed. In a matter of minutes you'll have a bowl full of delight!

Aioli can also be made using a hand-held immersion blender. Though the hand held blender does not pulverize the garlic well.
Press garlic using a hand held press into the mixing cylinder. Drop in egg yolks, add salt.
Process yolks with blender.
Begin adding the olive oil in a slow drizzle or by spooning it in, about a tablespoon at a time. When a thick paste forms -- enjoy, enjoy, enjoy!!!

fresh "pickles"

2009-08-07T09:41:00.000-07:00

Ingredients
4 small cucumbers, peeled and sliced into spears and sprinkled with salt and white pepper to taste
5 sprigs tarragon
5 sprigs dill
4 tablespoons white wine vinegar
4 ice cubes

Preparation
Place cucumber spears in bowl or dish in which they can lie flat.
Nestle herb sprigs in with spears.
Sprinkle vinegar over spears.
Top with ice cubes and place in refrigerator for an hour before serving.

Paella Splendida

2009-08-07T08:16:00.000-07:00

Ingredients
serves 6
3 cups Bomba or Aborio rice
6 cups chicken broth
4 chorizo sausages
3 chicken thighs, with skin and bones, sprinkled with salt and pepper to taste
3 boneless, skinless chicken breasts, cut into slices, sprinkled with salt and pepper to taste
1 large red onion, chopped
2 red peppers, cored and sliced
3 cloves garlic, chopped
4 medium tomatoes, coarsely chopped
1 cup peas (fresh or frozen peas which have been thawed)
2 tablespoons saffron
4 ounces capers
4 ounces pimentos
8 ounces artichoke hearts, (canned or frozen hearts which have been thawed)
8 ounces Spanish olives stuffed with pimentos
1 tablespoon smoked Spanish Paprika
36 littleneck clams
12 prawns
1 lemon, cut in wedges

Preparation

Place a medium sized saucepan over medium high heat, rub saffron between your hands and into the pan, use a wooden spoon to stir saffron around in the pan until you can smell its’ fragrance.

Pour chicken broth into pan and bring to a boil. Once it comes to a boil, turn off heat and allow broth to sit.

Place a paella pan or large skillet over high heat and add chorizo sausage (casings removed). Chop up sausage with wooden spoon to bite sized pieces and brown.
When brown, remove sausage from pan using a slotted spoon, leaving in the pan the oil from the sausages. Put sausages on a large plate or platter and cover to keep warm.

Lie chicken thighs skin side down in remaining fat and allow to get crispy brown, using tongs, turn thighs over and allow to cook thoroughly (takes 10 – 15 minutes).
During the last 5 minutes add the sliced chicken breasts and stir in the fat until cooked (about 5 minutes). When cooked, remove chicken pieces from fat and place on platter, covered with sausages.

Drop sliced pepper and chopped onions and 2/3 of the chopped garlic into remaining fat and stir until just becoming translucent.

Add rice to vegetables and stir, allowing a few grains of rice to brown, about 3 minutes.

Add in chopped tomatoes, peas, capers, pimentos, olives and artichoke hearts, remaining garlic, paprika and stir to mix.

Arrange the chicken thighs, breasts, sausage, attractively on top of mixture
Imbed clams in mixture.
Top with prawns.

Ladle saffron scented broth into the pan, allow to cook, uncovered on medium heat. Continue to ladle in as much broth as possible as the rice continues to absorb it.

During this final cooking process the rice becomes tender and flavorful, the meat is reheated and the seafood cooks. It is desirable for a caramelized crust to form on the bottom of the rice mixture.

Top with lemon wedges and serve.

Fried Goat Cheese Medallions

2009-07-30T23:15:00.000-07:00

Ingredients
makes 12
1 -11 ounce log of goat cheese, well chilled
3 tablespoons bread crumbs
3 tablespoons olive oil
12 favorite crackers
(We like the fruit and nut crostinis from Anjou Baker available at Whole Foods. These crackers can be broken into 3’s and are a delicious base for the prepared cheese medallions).

Preparation
Slice goat cheese log into 1 inch medallions.
Press into bread crumbs to cover.
Heat olive oil to medium high in medium to large saute pan.
Place medallions in olive oil when hot.
Brown on one side (2-3 minutes), then turn medallions over and brown the other side.
Remove from heat and place on crackers.

Pimientos de Padrón

2009-07-30T18:35:00.000-07:00

Ingredients
serves 4
¼ pound fresh Pimientos de Padrón
3 tablespoons olive oil
¼ teaspoon coarse sea salt

Preparation
Pour olive oil in heavy skillet and heat to medium high.
Throw peppers into oil, and give the pan a few of shakes while they heat.
When the peppers show a few white blisters each , remove from heat.
Sprinkle with sea salt and serve.

Sizzling Insalata Caprese

2009-07-16T11:34:00.000-07:00

Ingredients
3 roma tomatoes, stem sliced off and cut ½
1 large ball of fresh buffalo mozzarella, sliced and cut into 1" squares
8 large basil leaves, chiffonnade
2 tablespoons olive oil coarse sea salt and fresh ground pepper to taste

Preparation
In serving bowl, toss tomato halves in the olive oil, salt and pepper
Heat slate stone or piastra on grill, brush stone with olive oil
Place tomatoes cut side down and allow to cook until the surface turns a shade of pale orange and is soft but not collapsing
Use a spatula to gently turn tomato halves
Cook on skin side until soft and marked on the skin

To chiffonnade basil: wash and dry leaves, stack leaves, then roll them up together and thinly slice into ribbons.
Put tomatoes back into serving bowl with oil, add mozzarella and basil.
Toss and serve

Pissaladière

2009-07-09T14:54:00.000-07:00

Ingredients

dough
1 ½ cups flour +more for kneading
½ teaspoon salt
½ cup warm water (warm from tap)
1 teaspoon active yeast
1 tablespoon olive oil
1 egg

topping
5 tablespoons olive oil
5 onions (about 1-½ pounds, uniform diameter)
2 tablespoons brown sugar
3 tablespoons fresh thyme leaves
20 anchovy fillets, 10 coarsely chopped, 10 cut in 1/2
1 pound tomatoes, ripe, uniform in diameter
1/2 cup Niçoise olives
salt, pepper

Preparation

dough
Install a plastic blade in a food processor if available, if not, a metal blade will work.
Put flour, salt and yeast in food processor bowl and pulse 3 times to blend.
Crack egg into powder mixture, pulse twice to blend in.
Run food processor and slowly pour in warm water and tablespoon of olive oil.
Continue running until dough forms a ball.
Remove dough from food processor and put on floured surface.
Flatten dough out with heels of hands.
Fold dough over itself in thirds.
Flip over and pound ball down flat.
Repeat process 8 times.
Form dough into a ball.
Pour 1 tablespoon olive oil into a large mixing bowl.
Roll dough in oil until coated.
Cover bowl with plastic wrap and put in warm, draft free location to rise (allow 1 hour and 1/2, dough should double in size).
The dough can also be put into the refrigerator and left to rise overnight (and it can be stored for 2-3 days before used). Take the dough out of the refrigerator and allow it to come to room temperature before using.

oven roasted tomatoes
Preheat oven to 375 degrees
Slice tomatoes 1/4 inch thick Salt slices and place on paper towels to draw moisture out of tomatoes.
Leave for about an hour.
Place tomatoes on cookie sheet.
Drizzle on olive oil.
Sprinkle with salt, pepper and 2 tablespoons of the thyme leaves.
Place in center rack of oven and roast for about 45 minutes.
Remove from heat and allow to cool.
caramelized onions Slice onions about 1/4 inches thick.
Pour 3 tablespoons of olive oil in large nonstick frying pan.
Heat oil to medium high.
Spoon in sugar and distribute evenly in oil.
Place onions in a single layer in heated olive oil.
Cook until golden brown, about 10 minutes, Gently flip onions and caramelize the other side. This method is for whole slices of onions.
An easier method is to coarsely chop the onions and stir in nonstick frying pan and allow to caramelize in the olive oil and sugar.
When dough has risen place ball on floured work surface, punch ball to remove air.
Gently knead to flatten.
Use the weight of the dough to stretch it out, holding the edge and then working around the circle, allowing the bulk of the dough to hang down and stretch.
When well stretched out lie on floured surface again.
Smooth with hands.
Allow to rest/ rise for 10 - 15 minutes.

Assembly
Brush dough with olive oil, sprinkle with the rest of the thyme leaves, coarsely chopped anchovies, a pinch of salt and fresh ground pepper. Place oven roasted tomatoes on top of dough. Using a spatula, place caramelized onions over tomatoes. Uniformly place anchovy halves on onions. Evenly distribute olives over top. (Warn guest of pits in Niçoise olives)

Baked Pissaladière
If possible, place pizza stone in oven to heat for 10 - 15 minutes. Slide topped dough onto heated pizza stone or a cookie sheet. Place in center rack of oven and bake for 25 minutes. If the dough looks dry when removed brush with more olive oil.

Grilled Pissaladière
Pissaladière is delicious made on the grill in the summer.
Follow the same steps as above to the point of assembly. Brush one side of dough with olive oil and lie the oiled side down on a medium hot grill. Brush the top with olive oil.
After the bottom side is "marked", flip it over, and add the toppings as indicated above. Cook until the bottom is a crispy, golden brown. Slide off of grill using a cookie sheet or cutting board. Cut in squares and serve.

Salmon with Citrus

2009-06-30T22:36:00.000-07:00

Ingredients
Serves 16

2 large salmon fillets with high oil content (preferably from Copper River), bones removed (about 4 pounds)
Juice of 1 large lime
Juice of 2 medium oranges
2 large cloves garlic, minced
3 scallions, chopped
½teaspoon salt
3 grinds black pepper
¼ cup finely chopped cilantro
½ cup olive oil
2 pink grapefruits, thinly sliced

Preparation

Preheat oven to 400 degrees, place a rack in the center of the oven.
To remove bones from the salmon, run your finger, with slight pressure, along the ridge of the salmon, remove bones using kitchen tweezers or needlenose pliers.
Mix together all ingredients except the grapefruit slices in a large, oven proof dish.
Lie fillets flesh side down and allow to marinade for 30 minutes.
Flip fillets over, spoon marinade over the top.
Place grapefruit slices over the top of the fish fillets.
Place in heated oven and cook for 20 minutes.
After cooking, remove grapefruit slices. Cut the salmon into 2 inch sections.
Garnish the platter with grapefruit slices and sprigs of cilantro.
Pour a couple of tablespoons of cooked marinade over each slice of salmon before serving.

Serve with a salad and baby potatoes, quartered and roasted at 425 until puffed and golden.

Tortilla Soup Splendida

2009-06-21T16:32:00.000-07:00

Ingredients
serves 6
2 chicken breasts, bone in, skin on
2 tablespoons vegetable oil + more for frying tortilla strips
8 cups chicken stock
1 medium onion, coarsely chopped
1 large tomato, coarsely chopped½cup chopped fresh cilantro

Embellishments
3 green onions, chopped
12 ounces Mexican Cotija cheese (available in many super markets) crumbled, or fresh mozzarella cheese cut into chunks
salsas (salsa verde is especially nice with this soup)
hot sauces
1 avocado, cut into small chunks
lime wedges (for guests to squeeze into soup)10 corn tortillas, cut into thin slices (directions for frying below)

Preparation
In a large soup pot pour in 2 tablespoon of the oil and turn the heat up to medium.
Once the oil is hot stir in the onions and tomatoes and cook until the onions just begin to become translucent.
Pour the chicken broth into the pot.
Add the chicken breasts. Turn heat up to medium high.
When broth comes to a boil allow the breasts to cook for about 25 minutes, then remove them from the broth. Turn off heat.
Allow chicken breasts to cool. When cool, shred chicken breast meat (discard bone and skin).

This portion of the recipe can be done up to the day before, chicken and broth can be stored in refrigerator until ready to serve.

To make tortilla strips, pour enough oil in a frying pan so that it is at least one inch deep. Heat over high heat. Test the oil by dropping in a small piece of tortilla, when it dances and bubbles, the oil is ready. Place a small handful of tortilla strips into the oil. Don't crowd the strips, they should have room to move around in the oil.

After 1 - 2 minutes turn strips over using tongs.When stiff and golden brown, remove tortilla strips using tongs and put on a plate covered with paper towels to drain.Fry the rest of the strips, salt and toss.When ready to serve, heat the chicken broth to just boiling, add in shredded chicken and heat through.Add fresh cilantro.Set up a buffet with tortilla strips, cheese, avocado, chopped green onions, lime wedges, favorite salsas and hot sauces.

Invite diners to take a bowl and add their embellishments of choice (tortilla strips, cheese, avocado, a squeeze of lime, etc.), then ladle soup over the top and enjoy!

Gougères Splendid

2009-06-21T16:21:00.000-07:00

Ingredients
makes 2 dozen puffs
1 batch (2 cups) pate a choux
1 cup grated Gruyere cheese
9 slices of prosciutto ham, chopped and separated
⅛ cup finely chopped parsley
For optional egg glaze: 1 egg beaten, 2 tablespoons water
For optional melted cheese garnish: two tablespoon grated Gruyere cheese

Preparation
Preheat oven to 425 degrees
Place oven rack in center of oven
Mix ingredients togetherBe sure to break apart the slices of prosciutto, they tend to get stuck together when sliced
Line a cookie sheet with a silpat (silicone sheets which prevent sticking, available in Splendid Items)
Scoop dough into a disposable pastry bag
Pipe two small circles of dough on top of each other, repeat until tray is filled
Alternatively, you can use a teaspoon and deposit spoon small scoops of dough onto the tray.

For a shiny finish, whip together the beaten egg and water, lightly brush dough blobs with egg water wash.

A few shreds of the Gruyere cheese place on the uncooked blobs look nice when baked.
Place in 425 degree oven and allow to bake for 20 minutes.

From the oven will come delicious smells, and, within minutes - the perfect cocktail puff!

2009-06-17T15:48:00.000-07:00

Rum Front Punch

Ingredients
Makes 1 - one cup serving
35 ml light rum
35 ml dark rum
50 ml pineapple juice
50 ml fresh squeezed orange juice
60 ml mango nectar
25 ml fresh squeezed lime juice
10 ml triple sec
a splash of cocktail bitters
a float of grenadine syrup

recommended garnish
a lime slice, cut in 1/2 almost all the way, leave the last bit of rind in tact
2 pineapple chunks
1 decorative bamboo pick

Ingredients
Makes 10 - one cup servings
1-1/2 cups light rum
1-1/2 cups dark rum
2 cups pineapple juice
2 cups fresh squeezed orange juice
2-1/2 cups mango nectar
1 cup fresh squeezed lime juice (about 3-1/2 limes)
1/2 cup triple sec
3 tablespoons cocktail bitters
3 tablespoons grenadine syrup

recommended garnish
10 lime slices, cut in 1/2 almost all the way, leave the last bit of rind in tact
20 pineapple chunks
10 decorative bamboo picks

Ingredients
Makes 100 - one cup servings
15 cups light rum
15 cups dark rum
20 cups pineapple juice
20 cups fresh squeezed orange juice
25 cups mango nectar
10 cups fresh squeezed lime juice (about 35 limes, citrus juicers available at Splendid Items)
5 cups triple sec
2 cups cocktail bitters
2 cups grenadine syrup

recommended garnish
100 slices of lime, cut in 1/2 almost all the way, leave the last bit of rind in tact
200 pineapple chunks
100 decorative bamboo picks

Preparation: Combine all ingredients. The punch can be made the night before and stored in air tight containers in the refrigerator.

To make garnish: Pierce skewer through lime slice, with the rind facing out. Skewer a chunk of pineapple, wide end facing out. Twist lime slice and pierce through second portion of lime slice, then add another chunk of pineapple, wide side out. Finally, pierce through bottom section of lime slice.

We like this twist garnish because it creates the letter "S", but use any combination of fruit you like.

Pour punch into a pitcher or punch bowl (you may need to refill, depending upon quantity). Add chunks of fresh fruit to the punch if you'd like.

Put a few cubes of ice in tumblers, pour punch in glasses, garnish with fruity skewers and enjoy.
Rum Front Punch

Ingredients

Makes 1 - one cup serving
35 ml light rum
35 ml dark rum
50 ml pineapple juice
50 ml fresh squeezed orange juice
60 ml mango nectar
25 ml fresh squeezed lime juice
10 ml triple sec
a splash of cocktail bitters
a float of grenadine syrup

recommended garnish
a lime slice, cut in 1/2 almost all the way, leave the last bit of rind in tact
2 pineapple chunks
1 decorative bamboo pick

Ingredients

Makes 10 - one cup servings

1-1/2 cups light rum
1-1/2 cups dark rum
2 cups pineapple juice
2 cups fresh squeezed orange juice
2-1/2 cups mango nectar
1 cup fresh squeezed lime juice (about 3-1/2 limes)
1/2 cup triple sec
3 tablespoons cocktail bitters
3 tablespoons grenadine syrup

recommended garnish

10 lime slices, cut in 1/2 almost all the way, leave the last bit of rind in tact
20 pineapple chunks
10 decorative bamboo picks

Ingredients
Makes 100 - one cup servings
15 cups light rum
15 cups dark rum
20 cups pineapple juice
20 cups fresh squeezed orange juice
25 cups mango nectar
10 cups fresh squeezed lime juice (about 35 limes, citrus juicers available at Splendid Items)
5 cups triple sec
2 cups cocktail bitters
2 cups grenadine syrup

recommended garnish
100 slices of lime, cut in 1/2 almost all the way, leave the last bit of rind in tact
200 pineapple chunks
100 decorative bamboo picks

Preparation: Combine all ingredients. The punch can be made the night before and stored in air tight containers in the refrigerator.

To make garnish: Pierce skewer through lime slice, with the rind facing out. Skewer a chunk of pineapple, wide end facing out. Twist lime slice and pierce through second portion of lime slice, then add another chunk of pineapple, wide side out. Finally, pierce through bottom section of lime slice.

We like this twist garnish because it creates the letter "S", but use any combination of fruit you like.

Pour punch into a pitcher or punch bowl (you may need to refill, depending upon quantity). Add chunks of fresh fruit to the punch if you'd like.

Put a few cubes of ice in tumblers, pour punch in glasses, garnish with fruity skewers and enjoy.

S'mores Splendide

2009-06-10T13:34:00.000-07:00

Ingredients
yield: 1
1 graham cracker
1 marshmallow
4 squares chocolate
(Hershey bars are just fine, but there are plenty of Belgium (Callebaut is our favorite), French and Swiss chocolate bars available in local markets these days which will, perhaps, make your confection much more to your liking.

Preparation
Build a roaring campfire in a safe location.
Locate a rock with a flat surface (about 8"x4") near the fire to heat.
Break graham cracker in half and place pieces on rock.
After a few minutes, place the squares of chocolate on 1/2 of cracker.
When fire has died down, place marshmallow on tip of a stick.
Find a pocket of embers and hold marshmallow near embers, about 4-6 inches from heat.
Rotate marshmallow, until it puffs and is golden brown on the exterior.
Sandwich marshmallow between cracker halves.
Slide the stick out of the marshmallow leaving the marshmallow and chocolate in the center.

Click on title below for a printable recipe.

Rumaki Parisian style

2009-06-06T08:17:00.000-07:00

Rumaki Parisian style
yield 24 rumakis
12 strips of bacon (we used pancetta, a thinner, salt cured Italian bacon)
24 pitted prunes
24 spanish olives stuffed with pimentos
24 decorative picks
Slice the strips of bacon in half.

In the center of each strip of bacon place a pitted prune, top it with an olive, roll the bacon around it tightly and secure the bacon with a pick.

These can be assembled a day in advance.

When ready to serve, heat oven to 400 degrees, situate a rack in the top 1/3 of the oven. Place rumaki on a tray, and into the 400 degree oven. Allow to cook for 25 - 30 minutes, shaking occasionally.

Serve with champagne or cocktails, but make more than you think you will need, your guests will devour them!

2009-06-03T12:32:00.000-07:00

Fillet of sole in a brown butter rose sauce
serves 2

28 ounces fresh sole fillets
3 tablespoons flour 3 tablespoons butter
3 tablespoons rose wine
juice of 1 lemon
2 teaspoons chopped fresh chives

Preparation
Put two wine glasses in the freezer.
Wash and pat fillets dry with paper towels In a heavy skillet, heat butter over medium high until bubbly.
Pour flour onto a plate, dredge fillets into flour and shake off any excess Slip floured fillets into bubbly butter, when slightly brown on one side (2-3 minutes) turn fillet and allow the other side to brown.
When brown on both sides remove fillets to a warm plate.
Pour wine and lemon juice into the butter.
Allow to cook over medium high heat until sauce is reduced by about 1/2.
Spoon sauce over fillets, sprinkle on chopped chives.
Sip the icy wine!!

Take the wineglasses from the freezer and fill them with more of the rose.

tzatziki

2009-06-01T12:29:00.000-07:00

Tzatziki (τζατζίκι)

Ingredients
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1 Kirby or "English" cucumber, peeled, and grated (wrap in paper towels to absorb excess moisture until ready to use).
1 tablespoon of olive oil
2 teaspoons of lemon juice
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint

Preparation
Combine oil and lemon juice in a medium mixing bowl.
Fold the yogurt in slowly, making sure it mixes completely with the oil.
Add the garlic, according to taste, and the cucumber.

Flank Steak a Grecco

2009-06-01T12:20:00.000-07:00

Ingredients

serves 10 -12 people
2 flank steaks (2-3 pounds)
1 cup red wine
½ cup olive oil
3 cloves garlic, finely chopped
⅛ cup finely chopped oregano
16 ounces jarred pepperoncini peppers
¼ pound feta cheese
2-1/2 cups tzatziki (recipe below)

Preparation

Pierce flank steaks with a fork. Combine wine, olive oil, garlic and oregano. Pour over steaks in glass container (or combine in a zip lock bag). Cover and refrigerate for at least 3 hours, and preferably overnight. Salt and pepper steaks and grill to medium rare.
Allow steaks to sit for 10 minutes then thinly slice against the grain and pile on a platter.
Garnish platter with pepperoncinis.
Crumble feta cheese and sprinkle over the steak slices.
Serve with bowls of tzatziki.

Tzatziki (τζατζίκι)
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped 1 Kirby or "English" cucumber, peeled, and grated (wrap in paper towels to absorb excess moisture until ready to use).
1 tablespoon of olive oil
2 teaspoons of lemon juice
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint

Preparation
Combine oil and lemon juice in a medium mixing bowl.
Fold the yogurt in slowly, making sure it mixes completely with the oil.
Add the garlic, according to taste, and the cucumber.

Salmon in Parchment

2009-05-22T10:13:00.000-07:00

Ingredients
2 salmon fillets
2 tablespoons splendid salad dressing
4 tablespoons olive oil
3 tablespoons chopped tarragon
1 tablespoon honey
1 tablespoon chopped garlic
1 cup chopped tomatoes
1 egg white
salt and pepper
1 roll parchment paper

Preparation
Remove any remaining bones from the salmon. Run your finger along the ridge and pull out bones using kitchen tweezers or needlenose pliers.

Mix together 2 tablespoons of the tarragon, the salad dressing, honey and olive oil in a dish large enough to hold the pieces of salmon. Lie the fillets, flesh side down, onto the marinade and allow to sit for at least 1/2 hour.

Rub butter on 2 sheets of parchment paper about 3 inches longer than the fillets.

Lie the fillets, skin side down on the parchment paper. Sprinkle with salt and pepper. On each fillet spread 1 cup of chopped tomatoes.

Pour 1/2 of the marinade on each fillet.

Sprinkle 1/2 tablespoon of chopped tarragon on each of the fillets.

The egg white is your "glue". Using a basting brush paint egg white along the lengths of the parchment. Bring the edges of the lengths together and then fold them down, painting on addition egg white as needed.

Paint egg white onto the ends of the parchment, and then fold the ends over, adding egg white as needed to secure the "packet".

Slide the packets onto a baking sheet. Bake at 400 degrees for 20 minutes.

For a printable version on this recipe click on the bleu title below..

Fresh Berry Trifle

2009-05-21T08:25:00.000-07:00

Ingredients
¾ cup brandy
1 tablespoon William Sonoma Vanilla Bean Paste
1 ⅓ cups whole milk
1 ⅓ cups heavy cream
8 large egg yolks
¼ cup sugar
12 soft lady fingers (store bought)
½ cup cherry jam
1 pint blueberries, washed and allowed to dry
½ pint raspberries, washed and allowed to dry
2 cups heavy cream, whipped

Preparation
Warm milk and cream in a saucepan.

Whisk egg yolks and sugar together in a mixing bowl, then beat in the warm milk and cream.

Pour mixture into a clean pan and put over low heat.

Stir and whisk the mixture constantly until it thickens.

If there are signs of the mixture curdling (it will start looking grainy), fill a sink with a couple inches of water, and add ice. Put the pan in the cold bath and whisk rapidly until the custard smooths out. If it gets desperate, put an ice cube in the custard mix and continue whisking.

When the custard is thick, stir in the Vanilla Bean Paste and 2 tablespoons of the brandy. The custard can be covered with plastic wrap and put in the refrigerator to chill until needed.

Seperate the ladyfingers, spread on jam and sandwich the lid on top. Line the bottom of a clear glass container with the lady fingers.

Sprinkle Lady finger with 2 tablespoons of the brandy, toss on a layer of berries and spoon on a layer of custard.

Continue layering until container is full our ingredients are gone.

Cover with plastice wrap and chill (24 hours is best).

Top the trifle with whipped cream, a sprig of mint or more berries before serving.
For a printable version of the recipe click on title below

Duck rumaki

2009-05-21T07:21:00.000-07:00

Ingredients
1 duck breast, skin removed, sliced and cut into 1" rectangles
12 ounces bacon, slices cut in half
16 ounces jar of sliced hot jalapeno peppers
24 decorative toothpicks

Preparation

In the center of each piece of bacon place a jalapeno slice and a piece of duck.

Wrap the bacon tightly around the duck and pepper and secure with a toothpick.

Can be chilled over night until ready to cook.

Preheat oven to 400 degrees. Place rumaki on tray and position on center rack of preheated oven. Bake for 30 minutes, shaking occasionally.

Serve with fresh made 1000 island dressing and plenty of margaritas! Ole!

Click on title below for printable recipe

Tuna Nicoise salad sandwich

2009-05-14T20:48:00.000-07:00

Ingredients
1 batch "pate a choux" using salt and no sugar baked into a 12"-14" choux puff ring or 2 store bought baguettes
½ cup Splendid Salad Dressing
2 tablespoons of mayonnaise
1 pound green beans, ends trimmed and washed
6 hard boiled eggs, quartered
4 inch ripe, firm tomatoes, cut ⅙ths
½ a head of red leaf lettuce, torn, washed and spun
2 tablespoons of capers
3 inch jars of Italian tuna packed olive oil
4 tablespoons chopped parsley

Preparation
This sandwich can be made using a store bought baguette, but fresh baked bread makes this especially delicious and the ring shape is unique. To make the choux puff ring follow the directions in the "Pâte à Choux", recipe, adding the salt, rather than the sugar. It will take about 1/2 hour and it is extremely gratifying!!
To make puff loaf
To make the round, preheat the oven to 450 degrees, and adjust the racks so the tray can be in the lower middle section of the oven.
Cover a baking sheet with silpats (available in Splendid Items or at a kitchen shop). Make sure you have a platter or cutting board large enough to hold the puff ring and sandwich.
Use an appropriate sized pot lid (we used one that was 12 inches) as a guide and pipe the warm choux pastry in a circle around the lid on the silpat. Then pipe another circle of dough outside of the first circle, finally, make a third circle of dough on top of the first two. Trays and silpats can be combined to create a surface large enough for the ring of your desire.
The following baking process helps to dry out the dough on the inside of the ring - it can be very damp. If it still seems too damp when finished one can slice the ring open, lay the halves cut side up and crisp them in a 350 degree oven for 5 minutes.
Bake the circle in the 450 degree oven for 25 minutes, the circle should puff up about 3x and be nicely browned.
Reduce the heat to 400 degrees, pierce the puff in several places to allow steam to escape.
Lower heat to 350 degrees and bake for another 10 minutes.
Then turn off the heat and leave the round in the oven for another hour or so with the door ajar.
The ring can be wrapped in plastic wrap and stored for up to 24 hours.
To prepare the green beans for the sandwich, steam the beans over salted boiling water until they become bright green and are a little soft (about 2-4 minutes). Put the steaming basket in a sink, or toss them into a colander and top with a few ice cubes and rinse them with cold water to stop the cooking process.
To assemble the sandwich
Slice the ring across the center, remove the top half. Position all of the ingredients within reach.
Spread the bread lightly with mayonnaise, scooping out any mayo that fills holes in the bread.
Create a "tossing bowl" where ingredients can be tossed with the dressing.
Toss the lettuce in the bowl, drizzle on a generous amount of the dressing, toss and place the lettuce leaves on the ring.
Open and drain the jars of tuna, toss them in the "tossing bowl" and gently break up the gorgeous hunks of tuna and place them over the lettuce, trying to make sure everything is less than bite-sized.
Place the tomato slices in the bowl and very gently toss them and place them over the tuna.
Sprinkle on the capers and chopped parsley.
Toss the beans in the dressing and place them around the ring.
Finally, evenly distribute the egg quarters on top the ring and drizzle with more dressing.
It's hard to do, but now you must cover that splendid creation with the top of the puff ring.
Click on title below for printable recipe

Vinaigrette Splendid

2009-05-14T19:46:00.000-07:00

Ingredients
½ cup olive oil
¼ cup tarragon vinegar
1 tablespoon Dijon Vinegar
2 cloves of garlic, pressed or finely minced

Preparation
Add ingredients to a screw top jar and shake until fully emulsified.

For a printable version of the recipe click on title below

Green Goddess Dip

2009-05-14T16:42:00.000-07:00

Ingredients
¾ cup mayonnaise (Best Foods or Hellman's, preferably)
¾ cup sour cream
¼ cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon tarragon vinegar
4 anchovy fillets, finely chopped
2 cloves garlic, finely minced
½ cup coarsely chopped Italian parsley
1 tablespoon coarsely chopped mint
1 tablespoon snipped chives
2 tablespoons thinly sliced scallions
2 tablespoons finely chopped tarragon leaves
freshly ground pepper and salt, to taste

Preparation
Stir together the mayonnaise, sour cream, lemon juice, chopped garlic, Worcestershire and vinegar, preferably in a bowl with a fitted lid for storage.
Pour in all of the gorgeous herbs and combine.
For best flavor, this should be stored in the refrigerator for at least 3 hours before serving.
Add salt and pepper to taste before serving.
This dip is delicious with or without the anchovies.

For a printable recipe click on title below

Rustic Pesto

2009-05-14T16:13:00.000-07:00

Ingredients
1 large bunch of fresh basil
4 cloves garlic
½cup extra virgin olive oil
½ cup walnut pieces or ⅓ cup pine nuts
½ teaspoon coarse sea salt

Preparation
Wash and dry your herbs -- plucking the leaves and processing them through a salad spinner works well, you can do all of one (basil is the most traditional) or mix any combination of basil, parsley, cilantro....make sure they are very dry before proceeding.
Absent a salad spinner, rinse them in a colander and roll them in paper towels to dry.
Toss them on a cutting board and start chopping.
To chop: use some version of a chef's knife
Hold the handle with one hand, guide the blade with the other and use a gentle, rolling motion to cut the leaves; cut in one direction, and then the other (think north to south, west to east , or reverse).
Next, the nuts, walnuts or pine nuts are traditional, but feel free to experiment. Once again, north to south, west to east, be sure to scoop to the center peripheral bits that were left out during the previous round (they will be larger).
How finely you chop the herbs and nuts is a personal preference, depending upon your future plans.
Cut the garlic (in Italian, aglio) in to chunks, then sprinkle the sea salt over the garlic and continue chopping to desired size.
Mix all of the ingredients together, preferably in a glass bowl with a lid that fits airtight, and drizzle in your favorite olive oil. Sprinkle in the cheese and continue stirring and adding olive oil to make it a thick paste, or loose and spreading sauce, depending upon the ultimate destination of this creation. Use immediately or store in an airtight container to use in the following week.

Viva Pestare!
For a printable version of the recipe click on title below

Ciabatta stuffed Tomatoes

2009-05-14T16:02:00.000-07:00

Ingredients
Tomatoes stuffed with pesto ciabatta
1 ½ cups ciabatta breadcrumbs
9 small ripe, firm, ripe roma tomatoes (or round tomatoes)
½ cup of pesto (homemade or store bought)
3 tablespoons olive oil
salt and pepper to taste.

Preparation
Position a rack in the upper third of the oven and preheat the oven to 350 degrees.
Slice the tops off of the tomatoes (save the tops for garnish later). Hollow out the cavities of the tomatoes by gently squeezing them and using your pinky finger.
Salt and pepper the inside of the tomatoes and put them on a rack, upside down, with paper towels below, to shed some water.
To prepare the bread crumbs: slice a day old ciabatta loaf lengthwise (so the slices can fit into the mouth of your food processor), using the steel blade attachment process the bread lengths until nicely "crumbed".
Thoroughly mix the pesto in with 1-1/2 cups of breadcrumbs.
Using a small spoon and your fingers, stuff the tomato cavities with the bread crumb mixture.
Place the tomatoes in a baking container. Drizzle the tops of each of the tomatoes with olive oil.
Place in the heated oven and bake for 40 minutes. When finished, the tomatoes should be soft but not collapsing. The bread crumbs should have a golden brown crust.
For a printable version of the recipe click on title below

Party Pavlovas

2009-05-14T15:52:00.000-07:00

Ingredients
8 large egg whites
¼ teaspoon salt
1 ½ cups sugar
1 tablespoon cornstarch
2 teaspoons vinegar
3 teaspoons orange blossom water
2 ½ cups whipping cream
fruit for garnish (raspberries, blueberries, sliced strawberries)

Preparation
Adjust oven racks to accommodate 3 baking trays. Preheat oven to 350 degrees F. Place silpats (silicon sheets that make removing the desserts and clean up much easier) on each baking tray (in place of silpats, parchment paper can be used).
Beat egg whites on a high speed until soft peaks form.
Then, continue beating and slowly pour in the sugar.
Beat until the mixture becomes thick and glossy and holds a stiff peak.
Sprinkle in the cornstarch, vinegar, orange blossom water and fold in lightly.
Scoop out large spoonfuls of the egg whites mixture and drop them onto the prepared trays. Use the backside of the spoon to create a little indentation in the mound, leave any fun curls or waves in place. Meringues can also be enjoyed without the cream and berries, in which case they can be left shaped as mounds with a curled peak.
Slide the trays in the oven and immediately reduce the heat to 300 degrees. Bake for 40 minutes and then turn off the heat. Leave in the oven for another 2 hours as the oven cools (or until you need them).
The meringues will emerge from the oven looking similar to how they entered, but there will be a slightly golden, crunchy, flaky shell surrounding the soft, chewy mixture inside. They may spread when the humidity is high.
Peel the meringues from the sheet and store in an airtight container until ready to serve (they can be stored for up to a week).
When ready to serve, whip the cream until very thick. Put each meringue on a dessert plate. Use a large spoon to drop a large dollop of the whipped cream over the indentation (it is good to have cream spilling out of the indentation). Top with a scattering of berries or pomegranate jewels.
For a printable version of the recipe click on title below

Splendid Strawberry Tart

2009-05-14T01:26:00.000-07:00

Yield: 10

Ingredients
7 ½ ounces of Italian Amaretti Cookies (available in grocery and specialty shops)
7 tablespoons salted butter, melted
2 cups (16 oz.) creme fraiche or sour cream
2 tablespoons brown sugar
1 pound strawberries, washed, topped and sliced in ½
Preparation
Using a rolling pin, lightly tap the cookies to shatter them, then roll the cookies until they are a smooth and consistent crumb.
Put the cookies crumbs into a mixing bowl and add the melted butter, mix thoroughly.
Once the crust ingredients are mixed press them into the tart pan. Cover the mixture in plastic wrap and give the crust a final "smoothing" with your hands.
Chill the crust for at least 2 hours and up to 4 days.
Cream together the creme fraiche and the brown sugar until the sugar has dissolved and the creme is a consistent color.
Up to 3 hours before serving, one can finish making the tart.
Spoon all of the creme onto the crust and smooth it with a spatula.
Allow about a 1 inch margin of crust around the perimeter of the tart.
About Splendid Strawberry Tart : This recipe is for a 12" false bottom round tart pan.
For a printable version of this recipe click on title below

pate a choux

2009-05-14T00:14:00.000-07:00

Ingredients
1 cup water
1 inch stick butter (½ cup) cut into ½ pieces
1 tablespoon sugar (for sweet) OR 1 teaspoon salt (for savory)
1 cup all purpose flour
5 cups large eggs, lightly beaten, about 1 cup

Preparation
Bring water, butter, and sugar (for sweet) OR salt (for savory) to a boil over high heat until butter melts,
When butter is melted, remove from heat, and pour in all of the flour and beat vigorously until it is smooth.
Put the pan over the heat and beat a little longer, until the batter leaves a trail, this allows more of the moisture to evaporate, and the eggs to absorb more easily in the next step.
Scoop the batter into a mixing bowl and stir for about a minute to allow the batter to cool.
Create a well in the center of the batter.
Pour in 1/4 cup of the beaten eggs, using a wooden spoon or an electric mixer on a slow setting, stir until they are fully incorporated.
When the batter is smooth again pour in another 1/4 cup of the eggs and repeat the process, Repeat 2 more times.

About Pate A Choux: This is the base for a myriad of delicious delights.

For a printable version of this recipe click on title below

Lobster rolls

2009-05-13T21:34:00.000-07:00

Yield: 2-4 people

Ingredients
2 cups lobster chunks
2 tablespoons good quality mayonaise
3 tablespoons finely chopped celery
1 tablespoon chopped Tarragon (or chives, or parsley)
4 brioche buns or hot dog buns
2 tablespoons melted butter

Preparation
Mix together the first 4 ingredients.
Brush both sides of the bread with the melted butter
Toast bread in skillet until just golden brown on each side
Fill with lobster mixture

Recipe can be incresased. In place of lobster, one can use prawns or crab.
For a printable version of this recipe click on title below

Ahi Tuna Steaks au Pierrade

2009-05-13T20:52:00.000-07:00

should serve 2-4 people.
Ingredients
¼ cup extra virgin olive oil
3 tablespoons fresh squeezed lime juice
3 cloves garlic finely chopped
2 tablespoons chopped fresh cilanatro
⅛teaspoon freshly ground pepper
2 ahi tuna steaks

Preparation
Mix the first 5 ingredients together in a glass baking dish. Add the steaks to the marinade making sure to cover both sides with a combination of the ingredients. Cover with plastic and let sit in refrigerator for 1/2 hour.
Heat slate stone on grill, brush with olive oil. Test to make sure the stone is hot enough with a dribble of water -- it should sizzle on the stone.
Place steaks on stone. For thick steaks, it should take about 6 minutes per side. Flip steaks and finish cooking.

For a printable verion of this recipe click on title below

Thousand Island Dressing

2009-05-13T20:48:00.000-07:00

Yield: 2 cups
Ingredients
1 cup mayonnaise
¼cup chili sauce (ketchup style)
1 medium to large sized shallot
1 inch stalk celery (cut 2" pieces)
5 cornichons
1 slice a red pepper
1 quartered hard boiled egg
Preparation
Step 1
Put all ingredients (except egg) in blender. Cover and blend on a medium setting until vegetables are coarsely chopped (just a couple of seconds). Add egg. Cover and blend just until egg is chopped (another second).

About 1000 Island Dressing: This dressing is reported to have been invented at the small resort town of Clayton, NY in the Thousand Island area in the St. Lawrence River between Canada and New York State by Sophia La Londe, the wife of a guide in the area. The owner of the Waldorf-Astoria in NYC was said to have summered at this Clayton Herald Hotel. He brought the recipe back to the big city and it has been enjoyed, copied and modified ever since!

The fresh vegetables mixed with refrigerator staples in this dressing put it leaps above anything in a bottle, it takes seconds to make and lasts for about a week in the refrigerator. It is delicious on salads, sandwiches and as a dip for duck rumaki at cocktail hour.

For a printable version of this recipe click on title below