4 February 2013 Cheesy and Garlicky Pull Apart Bread

Cheesy and Garlicky Pull Apart Bread

February 4, 2013 By

Bread BakedPull apart bread seems to be all the rage on Pinterest. When my girlfriends visited last week from Florida, I decided to host a cheese-themed dinner party since all of us are cheese aficionados. What could be a better idea than to serve cheesy and garlicky pull apart bread?

The fun part of this bread dish is that guests can help prepare it and then everyone shares it. The ingredients that can be featured in this type of bread are endless. In my mind, the more cheese the better. Here’s the easy technique to get it done:

  1. Take one loaf of oblong or round bread, like a sourdough loaf, and cut it into a diamond pattern nearly all the way through. Place the bread on top of two large sheets of aluminum foil then place onto a baking sheet.
  2. Add sliced or grated cheese into the slits in the bread. Use any combination of cheeses that melt well that you have on hand: Cheddar, Fontina, Gruyere, Monterrey Jack, etc…
  3. Melt a stick of butter in a sauté pan and cook 2-3 garlic cloves that you’ve minced for a minute over medium heat. Add a pinch of salt and pepper and ½ teaspoon red pepper flakes. Pour the butter mixture into all the slits and over the surface of the bread. Top the bread with chopped scallions and/or bacon bits.
  4. Cover the loaf with more foil then crimp the pieces of foil the bread’s laying on with the top piece to create a sealed pouch for the bread.
  5. Bake at 400 degrees for 10 minutes. Remove the loaf from the oven, take off the top foil and return to the oven for an additional 10 minutes until the surface of the bread is toasty brown and cheese is melted.
  6. Serve the loaf while hot and have your guests “pull apart” pieces of cheesy, garlicky bread.

Enjoy!

Filed Under: American, Cheese, Sides Tagged With: , , ,
29 January 2013 Dreamy Creamy New York Cheesecake

Dreamy Creamy New York Cheesecake

January 29, 2013 By

CheesecakeI typically like a cheesecake with a Graham cracker crust but when I came upon this version of the New York delicacy, I knew I had to bake it. Be sure you allow the first four ingredients to come to room temperature to avoid lumps in your batter.

Ingredients:

  • 5 eggs, room temperature
  • 2 cups sour cream, room temperature
  • 4 8-ounce packages cream cheese, room temperature
  • 8 tablespoons (one stick) unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 Tbsp. cornstarch
  • 1 ½ tsp. pure vanilla extract
  • 1 tsp. fresh lemon juice
  • 1 tsp. grated lemon zest

Directions:

  1. Preheat oven to 300 degrees.
  2. Butter the walls and bottom of a 10” springform pan.  Wrap two layers of aluminum foil tightly around the outside bottom and sides of the pan.
  3. In a large bowl, whisk the eggs and the sour cream until lump-free.
  4. In the bowl of an electric mixer, beat the cream cheese and the butter until light and creamy, about 2 minutes.
  5. Add the egg mixture to the cream cheese mixture and beat to incorporate, about 1 minute.
  6. Add the sugar, cornstarch, vanilla extract, lemon juice and lemon zest and beat for 2 minutes.
  7. Pour the cream cheese mixture into the prepared springform pan and place it in a large roasting pan ensuring the springform doesn’t touch the walls of the roasting pan. Place the roasting pan in the center of the oven and carefully pour in enough boiling water in the roasting pan to come halfway up the sides of the springform pan.
  8. Bake for 2 hours and 15 minutes. Remove from the water bath and carefully peel the aluminum foil from around the pan. Allow to cool for 5 minutes, run a sharp paring knife around the rim of the pan to loosen the cake and unclasp the springform pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. Remove from the refrigerator 30 minutes before serving.

Makes 10-12 servings.

Inspired by Food for a Hungry Soul.

Filed Under: American, Cheese, Desserts, Eggs Tagged With: , , ,
19 January 2013 Chocolate Mousse Bombes

Chocolate Mousse Bombes

January 19, 2013 By

1 recipe of Ghirardelli Dark Fudgy Brownies.

Chocolate Mousse

Chocolate Mousse

Ingredients for the chocolate mousse:

  • 4 oz. bittersweet chocolate, 60% – 70% cacao, chopped
  • 7 Tbsp. butter
  • 2 large eggs, separated
  • 1 Tbsp. granulated sugar
  • ¾ cup heavy cream
  • ¼ tsp. pure vanilla extract
  • Pinch kosher salt

Ingredients for the glaze:

  • 4 oz. bittersweet chocolate, 60% – 70% cacao, finely chopped
  • 2 Tbsp. light corn syrup
  • 1 cup heavy cream

Chocolate mousse directions:

  1. Microwave the chocolate and butter in a large bowl for 90 seconds, stirring every 30 seconds. Set aside to cool slightly.
  2. In the clean bowl of an electric mixer, whip the egg whites on medium-high speed until soft peaks form, 1 to 2 minutes. Slowly add the sugar as you continue to whip to stiff peaks, 3 to 4 minutes more.
  3. In another bowl, whip the cream to medium-stiff peak stage.
  4. Combine the egg yolks, vanilla and salt in a small bowl. Add the egg yolk mixture to the chocolate mixture and stir to fully combine. Add the whipped egg whites to the chocolate mixture and fold gently to incorporate. Add the whipped cream to the chocolate mixture and fold gently until fully combined – do not over-combine or egg whites will deflate.
Cutting Brownie Rounds

Cutting Brownie Rounds

Assembly directions:

  1. Place two, (3-1/4-inch diameter and 1/2-cup capacity) silicone bombe molds on a large baking sheet.
  2. Unmold the brownies and place on a large cutting board. Using a biscuit cutter or a glass close to 3-1/4-inch in diameter, cut 10 brownie rounds.
  3. Spoon ¼ cup of mousse in each mold and spread it over the insides of the molds. Refrigerate for 15 minutes. Press a brownie circle over the mousse in each mold. Cover the two molds with plastic wrap and freeze at least 12 hours or overnight.
  4. Unmold the frozen bombes on a wire rack. Place the wire rack over a baking sheet. Let the bombes thaw for 2 to 3 hours.

Glazing directions:

  1. Place the chocolate and the corn syrup in a medium heat-proof bowl.
  2. Heat the cream in a small saucepan over medium-high heat until just boiling. Pour the hot cream over the chocolate and set aside for 3 minutes. Whisk the mixture until smooth and transfer to a large measuring cup.
  1. Pour the glaze over the bombes to coat each one completely. Refrigerate the glazed bombes for at least 2 hours but not longer than 8 hours.
  2. Take the bombes out of the refrigerator about 30 minutes before serving.
Salted Caramel, Truffle and Chocolate Bombe

Salted Caramel, Truffle and Chocolate Bombe

Makes 10 chocolate bombes.

Inspired by this recipe.

Filed Under: American, Chocolate, Desserts, French Tagged With: , , , ,
12 January 2013 Make Ahead Beef Short Ribs

Make Ahead Beef Short Ribs

January 12, 2013 By

I have written about and have used several beef short ribs recipes over the years and when perusing new ideas for a dinner party, I ran across a new twist shared in the Daniel Boulud’s Beef Short Ribs recipe that has the cook boil down the red wine before adding it to the short ribs for simmering. I liked the idea so much that I’m officially adopting it.

WineThe great thing about this recipe is that it can be made up to two days in advance and even kept warm in your slow cooker the day of your dinner party. Make the short ribs a day in advance for best results.

Ingredients:

  • 2 bottles Cabernet Sauvignon
  • ¼ cup vegetable oil
  • 12 short ribs, trimmed of excess fat
  • 1 tsp. each salt and pepper
  • Flour, for dredging
  • 8 large shallots, peeled, trimmed, split, rinsed and dried
  • 2 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 1 medium leek (white and light-green parts), chopped
  • 10 cloves of garlic, peeled
  • 6 sprigs Italian parsley
  • 2 bay leaves
  • ½ tsp. thyme leaves
  • 2 Tbsp. tomato paste
  • 48 ounces beef broth
  • zest of one lemon and one lime (optional).
Chopped Vegetables

Chopped Vegetables

Directions:

  1. Pour the wine in a large saucepan set over medium-high heat.  Allow the wine boil then cook until it’s been reduced by half, about 20 minutes.
  2. Preheat oven to 325 degrees.
  3. Warm the oil in an extra-large Dutch oven over medium-high heat.
  4. Rub the salt and pepper all over the short ribs then dust with flour.
  5. Sear the ribs in the hot oil until browned, about 5 minutes on each side. Depending on the size of your Dutch oven, you’ll need to sear the beef in 2- batches. Transfer the ribs to a plate.
  6. Lower the heat to medium and sweat the vegetables and herbs for about 5 minutes. Add the tomato paste and cook for an additional minute. Add the wine, short ribs and broth to the Dutch oven, cover tightly and place in the oven to braise for 4 hours.

    Short Ribs Simmering

    Beef Braising

  7. Transfer the meat to a plate and boil down the cooking liquids on the stove over medium-high heat for about 30 minutes. Strain the solids and return the meat to the sauce in the Dutch oven. Cool the pot then refrigerate overnight.
  8. An hour prior to serving, preheat oven to 350 degrees. Scrape off the fat from the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes. You could also reheat and keep warm the short ribs in a slow cooker over low heat for 4-5 hours.
  9. Serve over mashed potatoes with a fine grating of lemon and lime zest, if using.

Makes 10 servings.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , , ,
9 January 2013 Coquilles Saint Jacques

Coquilles Saint Jacques

January 9, 2013 By
Coquille Saint Jacques

Coquille Saint Jacques

My girlfriend Lisa and I have similar food tastes and when I was menu-planning for New Year’s Eve and mentioned I’d seen a scallop dish I might try…she’d already seen it in Saveur and had earmarked it to show me.

Where I grew up in eastern Quebec, Coquilles Saint Jacques were pretty popular when I was a kid in the late 70s. The dish entailed a base of mashed potatoes topped with a rich béchamel sauce laden with various seafood, including scallops, then Gruyere and Mozzarella cheese were melted over the whole thing. This version is obviously more refined and delicate and features one perfectly-cooked scallop per tasting portion.

Adapted from Coquilles Saint Jacques (Gratineed Scallops), from 150 classic recipes featured in Saveur’s 150th issue

Ingredients:

  • 8 oz. button mushrooms, very finely minced
  • 6 tbsp. butter
  • 3 small shallots, finely minced
  • 2 tbsp. minced parsley
  • 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup dry vermouth
  • 1 bay leaf
  • 6 large sea scallops
  • 2 tbsp. flour
  • ½ cup heavy cream
  • ⅔ cup grated Gruyère cheese
  • ½ tsp. fresh lemon juice

Directions:

  1. Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a medium saucepan over medium heat and cook until the mixture forms a loose paste, about 25 minutes.
  2. Stir parsley and minced tarragon into mushroom mixture and season with salt and pepper.
  3. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.
  4. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a medium saucepan over medium heat. Add scallops and cook until barely tender, about 2 minutes. Remove scallops and place each over mushrooms in shells.
  5. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes then strain. Heat broiler to high.
  6. Heat remaining butter in a small saucepan over medium heat. Add flour and cook until smooth, about 2 minutes. Add reduced cooking liquid and cream and cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper. Divide the sauce over scallops. Broil until browned on top, about 3 minutes then garnish each with a tarragon leaf.

Serves 6.

Filed Under: American, Cheese, Entrees, French, Mushrooms, Seafood, Starters Tagged With: , ,
8 January 2013 Chocolate Truffles

Chocolate Truffles

January 8, 2013 By

TruffleSomeone on Twitter shared a recipe for chocolate truffles by Alton Brown that had a great tip in it: use an ice cream scoop to coat the truffles in chocolate.

I changed a few of the ingredients and the directions, but use Alton’s basic recipe. Love using a good-quality Dutch-processed cocoa like Ghirardelli Unsweetened Cocoa Powder which is a bit bitter next to the rich chocolate ganache.

Ingredients

  • 10 ounces bittersweet chocolate, chopped
  • 3 Tbsp. butter
  • ½ cup heavy cream
  • 1 Tbsp. light corn syrup
  • ¼ cup Scotch Whiskey or Grand Marnier (for an orange flavor)
  • ½ cup Dutch process cocoa powder
  • 4 ounces semisweet chocolate, chopped
  • 4 ounces bittersweet chocolate, chopped

Truffle CentersDirections

  1. Place 10 ounces of bittersweet chocolate and the butter in a medium size bowl. Microwave for 1 minute, stirring well after 30 seconds. Allow to cool.
  2. Warm the heavy cream and the corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour over the melted chocolate mixture. Let stand for 2 minutes. Using a rubber spatula, stir gently until all chocolate is melted and mixture is smooth and creamy. Gently stir in the Whiskey. Pour the mixture into an 8” x 8” baking dish and place in the refrigerator for 1 hour.
  3. Using a melon baller, scoop chocolate into your hands and roll gently between your palms to create a ball. Place balls onto a baking sheet lined with parchment paper and return to the refrigerator for 30 minutes.
  4. Place the cocoa powder on a plate and set aside.
  5. Place the 4 ounces each of semisweet and bittersweet chocolates into a medium size bowl. Microwave for 90 seconds, stirring well every 30 seconds.
  6. Remove the truffles from the refrigerator. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Place the truffle into the plate with the cocoa powder. Move the truffle around to coat, leaving the truffle in the coating for 10 to 15 seconds before removing to a parchment-lined baking sheet. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour then store in an airtight container in the refrigerator for up to 4 days, Serve at room temperature.

Makes about 30 truffles.

Filed Under: American, Chocolate, Desserts, French Tagged With: ,
7 January 2013 Smoked Salmon Lollipops

Smoked Salmon Lollipops

January 7, 2013 By

Salmon LollipopI ran across Chef Eric LeVine’s Smoked Salmon Lollipop recipe when compiling my New Year’s Eve dinner menu. I liked the idea of an upscale amuse-bouche that’s simple to create and can mostly be crafted in advance. I took a short cut by simply using bagels chips to create the ‘bagel dust’.

Ingredients:

  • 6 plain bagel chips
  • 10 ounces smoked salmon
  • 8 ounces cream cheese (don’t use the ‘soft’ kind)
  • 2 Tbsp. green onions sliced thinly
  • 1 tsp. capers
  • 2 tsp. lemon juice
  • ½ tsp. lemon zest
  • ½ tsp. each salt and pepper
  • 10 lollipop sticks (can be found at craft stores or Bed, Bath and Beyond)

Directions:

  1. Pulse the bagel chips in a food processor until they are finely ground, about 30 seconds. DO AHEAD: Bagel dust can be made in advanced and stored in a zip top bag for up to a week.
  2. Combine 6 ounces of smoked salmon, cream cheese, scallions, capers, lemon juice, zest and salt and pepper in a stand mixer with the paddle attachment until ingredients are combined. Refrigerate until firm, at least 2 hours.
  3. Roll the chilled mixture into 10, one-inch balls. Place on a sheet pan lined with parchment paper and put back into the refrigerator to firm up, at least 4 hours. DO AHEAD: Can be done up to this point two days prior to serving if covered in plastic wrap.
  4. Cut the remaining 4 ounces of salmon into 10 julienne strips and wrap around each of the cream cheese-salmon balls.
  5. Push lollipop sticks into smoked salmon balls. Sprinkle a generous pinch of bagel crumbs over the lollipops just before serving.

Makes 10 lollipops.

Filed Under: American, Cheese, Fish, Sides, Starters
31 December 2012 Festive and Simple Prime Rib

Festive and Simple Prime Rib

December 31, 2012 By

Prime Rib RareIn my small town in Quebec, there was always a place where one could be guaranteed a great meal – L’Arnold. The steakhouse closed a few years ago and what folks missed most about it was the fork-tender prime rib (rosbif as we refer to it back home).

My bother-in-law Etienne

My brother-in-law Etienne

Last year, the former cook from the restaurant began hosting cooking classes where he taught the art of his prime rib. My brother-in-law, Etienne, attended the class and prepared a stellar prime rib for us for Christmas.

The gist of the prime rib preparation:

  1. Get a bone-on prime rib with the bones removed but reattached with kitchen twine.
  2. Salt and pepper the bone side moderately.
  3. Coat the entire surface (not the ends) of the prime rib with salt (1/8”) then lightly pepper over the salt. It’ll appear to be WAY more salt than you’d ever need, but don’t fret, it’ll be removed at the end of the cooking time.
  4. Roast uncovered in the oven at 350 degrees until a meat thermometer reads 124 degrees for medium-rare.
  5. Remove the roast from the oven, leaving the meat thermometer in place, and wrap with foil. Cover the foil with a dry kitchen towel. Let the roast rest covered in foil and the kitchen towel for 30-60 minutes until the meat thermometer reads 134.
  6. Uncover the meat, scrape the salt crust off, slice portions and serve with jus or brown sauce.

This method works well for any size prime rib. If you want the meat rare, remove the roast when the temperature is 122 degrees and let rest until it’s at 132 degrees. For medium, remove the roast when the temperature is 127 and let rest until it’s at 137.

Happy roasting!

Filed Under: American, Beef, Canadian, Entrees Tagged With: , , ,
27 December 2012 Smooth as Silk Fantasy Fudge

Smooth as Silk Fantasy Fudge

December 27, 2012 By

I’ve been making the Kraft Fantasy Fudge recipe for as long as I can remember. I find that I get great results every time. About 10 years ago, I began pulsing my granulated sugar in the food processor or the blender to get it to an almost powder consistency. This extra little effort has resulted in the silkiest of fudges and I highly recommend adopting this extra step.

Ingredients:

  • 3 cups granulated sugar, pulsed in the food processor for 1 minute
  • ¾ cup butter
  • 1 5-ounce can evaporated milk
  • 1 ½ cups semi-sweet chocolate chips
  • 1 7-ounce jar marshmallow crème
  • 1 tsp. pure vanilla extract
  • 1 cup chopped walnuts (optional)

Directions:

  1. Coat either a 9” x 9” or a 9” x 13” pan with cooking spray. Use a 9” x 9” pan for thicker fudge or a 9” x 13” for thinner fudge. I find the 9” x 13” works just fine as a little of this fudge goes a long way.
  2. In a heavy-bottom pan over medium heat, bring the sugar, butter and evaporated milk to a rolling boil, stirring occasionally. Once the sugar mixture starts to boil, cook for 4 minutes, stirring constantly. Remove from heat.
  3. Add the chocolate and the marshmallow crème to the hot sugar mixture and stir until fully melted. Add the vanilla and, if using, the walnuts. Stir to incorporate.
  4. Pour the mixture into the pan. Cool completely then cut into squares. Store in the refrigerator for a week or in the freezer for a month.

Makes about 40 treats.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
26 December 2012 World’s Best Hollandaise Sauce

World’s Best Hollandaise Sauce

December 26, 2012 By

They are decadent and indeed not a dish to be consumed every day, but Eggs Benedict rank at the top of my list of special occasion breakfast dishes.

To me, the best part is the Hollandaise Sauce with its eggy, lemony perfectness. This recipe for the rich sauce couldn’t be easier and is also great on fish or asparagus.

Hollandaise Sauce Ingredients:

  • 7 egg yolks, at room temperature
  • 1 cup butter
  • Pinch of cayenne pepper
  • ½ tsp. sea salt
  • 2 Tbsp. freshly-squeezed lemon juice

Hollandaise Sauce Directions:

  1. Melt the butter in a small saucepan over medium-low heat. Cool for 3 minutes.
  2. In a tall container, like a pitcher, add the egg yolks. Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens, about 30 seconds.
  3. Add the cayenne pepper, the salt and the lemon juice.  Keep sauce at room temperature until ready to use.

Makes about ¾ cup.

Filed Under: American, Breakfast, Eggs, French, Sides Tagged With: , , ,
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