 Crepes: 3/4 cup AP flour 1/2 cup buckwheat flour 1 1/4 ts salt 3 Tbs sugar 5 eggs 2 cups whole milk 8 Tbs (1 stick) butter, melted plus 2 Tbs butter Sauce: 2 cups fresh raspberries (about 8 oz) 1/4 cup sugar 1/4 cup water 1 Tbs honey 1 ts lemon juice 1/4 ts salt 1 Tbs cornstarch 1 Tbs water 8-inch pan Yield: 16 to 20 crepes Preparation time: 20 min Cooking time: 25 min Directions: - In a medium bowl, combine the flours, salt, sugar, eggs, and milk, using an electric mixer (for about 2 minutes). - While mixing, slowly pour in the melted butter. - For the best results, cover the batter with plastic wrap and put into the fridge for 1 hour. It helps develop the flavor of crepes. - Stir the batter well before cooking. - Heat a pan and coat it with some butter. - The pan should be hot enough. - Using a small ladle, quickly pour the batter and swirl around to form a crepe. - When the surface of the crepe starts to lose its shine and the edges are browned, flip the crepe, using a fish spatula. - Cook the other side for about 10-15 seconds and transfer the crepe to a plate. - Keep the crepes at room temperature, uncovered. - In a small saucepan, combine the raspberries, sugar, water, honey, lemon juice, and salt. - In a small bowl, mix together 1Tbs cornstarch and 1 Tbs water. - Bring raspberries to a simmer and cook and stir until they have broken down, for about 2 minutes. - Add cornstarch slurry into the simmering mixture and cook for 1 minute. - Pour the sauce through the fine sieve and discard raspberry seeds. - Serve with crepes and fresh berries. Adapted from Naomi Pomeroy ("Taste and Technique") 2/9/2017 0 Comments Scallion Bread Dough: 3/4 cup lukewarm water 2 1/4 ts active dry yeast 1 Tbs sugar 3 cups AP flour 2 ts Kosher salt 1/2 cup vegetable oil Filling: 10g chives or 5 scallions, chopped Aleppo or any red pepper flakes, to taste 2 Tb sesame or/and nigella seeds 1 egg, beaten with 1 Tbs water 7-inch springform pan to fit 9-10 rolls Yield: 1 loaf of pull-apart bread Preparation time: 15 min plus the rising time (about 3-4 hours) Baking time: 25-35 min Directions: - In a medium bowl, combine water, yeast, and sugar. Set aside for 5 minutes. - In the other medium bowl, combine the flour and salt. - Add the flour mixture and oil into the yeast mixture. - Knead the dough for about 10 minutes until it is smooth. - Transfer it into the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, for 1-1.5 hours. - After 1-1.5 hours gently poke the dough, form the ball, place back into the bowl and let rise for 1 more hour. - After 1 hour roll the dough on a lightly floured surface into a long rectangle. - Brush the dough with a little of vegetable oil. - Sprinkle with chopped scallions and red pepper flakes. - Roll the long side of the dough up and cut into 2-inch pieces like cinnamon rolls. - Arrange these pieces cut side up in the springform pan. - Cover them with a towel and let rise for 30 minutes. - Meanwhile, preheat the oven to 375F. - Brush the dough with the egg wash and sprinkle with sesame seeds. - Bake for 25-30 minutes until the top is browned. - Cool and serve. Adapted from Molly Yeh (from Kristin Donnelly's "Modern Potluck")
 1/2 medium butternut squash, peeled, diced 1 cup tricolor quinoa (or red, or white quinoa) 1 medium yellow onion, minced 2 garlic gloves, minced 1X1 inch fresh ginger, peeled, minced 1 ts curry powder 1/2 ts ground turmeric 4 oz baby spinach, cut in thin stripes 1 lime 1/2 cup pumpkin seeds Olive oil Salt, black pepper to taste Servings: 6 Preparation time: 15 min Cooking time: 25 min Directions: - Preheat the oven to 350F. - Toss butternut squash cubes with salt, pepper, and 1-2 Tbs olive oil. - Arrange them on a baking sheet and roast for 20-25 minutes until tender. - Meanwhile, in a medium pot, add quinoa, 1 1/2 cup water and some salt and let it boil, then cover with a lid and simmer until quinoa is ready and all liquid evaporates. - In a medium skillet, heat 1 Tbs of olive oil and saute the onion, garlic, and ginger for 10 minutes (add a few drops of water to prevent burning, if needed). - Add spices, mix and cook for 5 more minutes. - Transfer the onion mixture to the cooked quinoa and mix well. - Place roasted butternut squash, spinach, curried quinoa in a salad bowl, add juice of one lime, 1 Tbs of olive oil and adjust seasonings. - Sprinkle with pumpkin seeds. 12/12/2016 0 Comments Chocolate Sugar Cookies 1 1/8 cups AP flour 1/8 cup unsweetened cocoa powder 1/4 ts kosher salt 1/8 ts baking soda 6 Tbs unsalted butter, at room temperature 2/3 cup sugar 1 egg 1/4 ts pure vanilla extract zest of 1 orange 1 1/2 oz bittersweet or semisweet chocolate, melted over boiling water Cookie cutters Servings: 20-26 each Preparation time: 20 min and 40 min to refrigerate until firm Baking time: 10 min Directions: - In a medium bowl, whisk the flour, cocoa powder, salt, and baking soda. - Put the soft butter into the large bowl, add sugar and mix (using an electric mixer) until fluffy, for about 5 minutes. - Add the egg, vanilla, orange zest and mix until smooth. - Pour in melted chocolate (warm, NOT hot) and mix again, scraping down the sides of the bowl. - On a medium speed of the mixer, stir in dry ingredients in two batches until mixed well. - Wrap the batter in plastic wrap and refrigerate until firm for at least 40 minutes or up to 3 days. - Preheat the oven to 350F. - Remove the dough from the fridge, let it soften (about 10-20 minutes) and cut it in half. - Place a half of the dough between two parchment pieces and roll out about 1/4-inch thick. - Cut out shapes with cookie cutters. - Re-roll scraps and cut out again (chill the dough a bit if it becomes too soft). - Arrange the cookies 1 inch apart on parchment paper on a baking sheet. - Bake for 10 minutes. - Let them cool and then transfer to a platter. Adapted from foodnetwork.com 12/6/2016 1 Comment Orange Cakes 200g confectioner's powdered sugar 30g AP flour 250g almond flour 4 eggs, beaten 160g unsalted butter, melted 100g candied orange slices, diced Glaze: 200g confectioner's powdered sugar 40ml fresh orange juice Servings: 15 each Preparation time: 15 min Baking time: 30 min Directions: - Preheat the oven to 325F. - Combine sugar, two kinds of flour and whisk together. - Add eggs and mix all ingredients, using a mixer on a medium speed. - Pour in butter and keep mixing until the batter is smooth and shiny (for 5-10 min). - Stir in diced candied orange slices. - Grease the muffin pan and place the batter, using an ice cream scoop. - Bake for 30 minutes until the toothpick inserted in a center of the cake is clean and dry. - Cool down on a wire rack. - Using an electric mixer, in a medium bowl mix well confectioner's sugar and orange juice. - Cover each cake with the glaze and sprinkle chopped candied orange over the top. Note: Substitute the candied orange slices for any dried fruits (apricots, mangoes, golden raisins). 11/27/2016 0 Comments Mushroom Pie Dough: 2 cups AP flour 4 oz cold unsalted butter, diced 1/2 ts kosher salt 1/3 cup cold water Filling: 10 oz baby bella mushrooms, washed in cold water if needed, chopped 1 leek, white and pale green part, cut lengthwise and sliced 4 sprigs of fresh thyme 1/3 cup heavy cream 1 egg, beaten with 2 drops of water Olive oil Salt, black pepper to taste Serves 8-10 Preparation time: 20 min then (for 30 min - 2 hours) rest the dough in the fridge Baking time: 45 min Directions: - Preheat the oven to 350F. - On a large cutting board, combine the flour and butter, chop together to achieve a crumbly mix. - Transfer this mix to a medium bowl, add salt and water to form the dough. - Wrap with cling wrap and let it rest in the fridge for at least 30 minutes. - Meanwhile, in a medium skillet, heat a little olive oil and saute mushrooms until they release juice. - Add leek and seasonings and saute for 5-10 more minutes until soft. - Pour heavy cream and cook for 5 minutes until the liquid evaporates. - Sprinkle with fresh thyme leaves and set aside to cool down. - Take the dough out of the fridge and cut it in half. - On a floured surface, roll out a half of the dough in any shape (circle, square etc.) and place it on parchment paper on a baking sheet. - Fill with cooled mushroom mixture. - Roll out the remaining half of the dough and place over the filling. - Press the edges and trim with a knife. - Brush lightly with an egg mixture and cut an opening in the center of the pie for steam. - Bake for 40-45 minutes until the crust is golden. Note: The dough and filling can be made a day ahead and stored in the fridge. Adapted from Jacques Pepin 11/25/2016 0 Comments Chicken Terrine 1 pound ground chicken 1 medium carrot, grated 1 medium yellow onion, diced 1 garlic clove, minced 1 leek, cut lengthwise and sliced 1/4 cup pistachios, whole, no shells 1/4 cup dried cranberries 1/2 cup plain panko breadcrumbs 1 Tbs ketchup or 1 ts tomato paste 3 thyme sprigs (leaves) 1 rosemary sprig (leaves), chopped Olive oil Kosher salt, black pepper to taste 1 lb aluminum loaf pan Serves 4 Preparation time: 25 min Cooking time: 50 min Directions: - Preheat the oven to 350F. - In a medium skillet, heat olive oil, saute onion, garlic, and leek until soft and translucent for about 10-15 minutes. Let it cool. - In a large bowl, combine the ground chicken, grated carrot, pistachios, cranberries, onion mixture, breadcrumbs, ketchup, herbs, salt, and pepper and mix thoroughly. - Place the chicken mixture in a small aluminum loaf pan (lined with parchment paper), tap the pan a few times to release any air bubbles and lightly press the mixture down to make it firm. - Bake until golden for 45-60 minutes (until the internal temperatures of the terrine is 165F). - Let the terrine rest in the mold for 10 minutes, then lift it out of the pan, and slice before serving. Note: Accompaniments: cornichons, mustard, sauces, roasted vegetables, toasted bread. |
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