Archive for May, 2011
Compound butters are so easy to make and spice up just about any meat or vegetable. I used this compound butter on fish the other night and failed to memorialize it on my blog. Here I used the leftover butter on grilled corn and it was simply wonderful.
- 6 ears fresh corn, husks on
- 1/4 cup salted butter, at room temperature
- 1 cup spinach
- 1 clove garlic, thinly sliced
- ¼ cup pine nuts
- 2 tablespoons crème fraiche
- ¼ teaspoon kosher salt
Combine the butter, spinach, garlic, pine nuts, crème fraiche and salt in a food processor. Pulse until fully incorporated. Transfer the butter to a serving bowl, cover and refrigerate for 5 minutes.
Pre-heat grill to medium-high heat.
Fold the husks back from the corn but do not remove all together. Do, however, remove the silk strands. Generously rub the corn with the butter. Fold the husk back over the corn. Grill for 8-10 minutes, flipping occasionally. Serve immediately with the remaining butter.
Makes 6 waffle cones
- 1 cup flour
- 1 teaspoon baking powder
- 3 eggs
- ¾ cup butter
- 1.5 tablespoons vanilla extract
- 4 tablespoons heavy whipping cream
- ½ cup melted butter
- 16 ounces milk chocolate, finely chopped
- 1 cup chopped pecans
Plug in your waffle cone iron and heat until “ready indication light” turns on.
Combine the flour and baking powder in a large bowl. In a standing mixer, beat the eggs on low. Add the sugar, butter, 2 tablespoons cream, and vanilla and continue to mix until incorporated. Slowly add the dry ingredients until you have a smooth and consistent batter.
Spoon ¼ cup of the batter on the iron. Close the iron lid and hold down for 30 seconds. Open the lid to check the color. You want the waffle to be just slightly browned. Close the lid and continue to cook until you have reached the desired shade.
Remove the waffle from the iron with tongs and lay on the middle a clean dish towel. Place the cone mold on the middle of the waffle. So not to burn your fingers, wrap the cloth and the waffle around the cone. Remove the cloth and continue to roll the waffle until it is completely rolled around the cone mold. Hold the outer seam of the waffle tightly against the cone mold until the waffle begins to harden. Remove the cone mold and place the waffle cone in a tall glass to maintain its form while cooling.
While the cones are cooling, heat a small saucepan over medium heat. Add the chocolate and the remaining 2 tablespoons of cream. Stir until the chocolate is smooth and complete melted. Remove from the heat. Use a spoon to coat the interior of the cones with the chocolate. Drizzle chocolate along the rime of the cone as well. Sprinkle the cones with pecans while the chocolate is hot. Let cool and serve with your favorite ice cream.
I have been one sick Thirty Year Old Housewife the last few days. Between the headaches and the nausea, the kitchen has been the last thing on my mind. In fact the bulk of the last few days have been spent in bed along side my two very concerned puppy dogs. I awoke yesterday afternoon to Madison the dog sleeping on my chest, a crusted line of drool on my face and finally, an easy stomach. These donuts were first on my post sickness agenda, well maybe second to washing my face. I rarely have a sweet tooth, but I guess days of malnutrition will do crazy things to you. I had these for dinner last night and they were just what the doctor ordered.
Makes 16 donuts
- 1 package instant yeast
- 1 cup whole milk
- 3 tablespoons unsalted butter, at room temperature
- 1 ¼ cup sugar
- 3 egg yolks
- 1 teaspoon salt
- 3 ¼ cups bread flour
- 4 cups canola oil
- Juice from 4 lemons, about ¾ cup
- 1 teaspoon grated lemon zest
- ¾ cup sugar
- 3 egg yolks
- Pinch of salt
- 1.5 tablespoon corn starch
- 1 tablespoon unsalted butter
-1/4 cup mascarpone cheese
Start with the donut dough. Combine the yeast and 2 tablespoons of sugar in a medium size bowl and set aside. Heat the milk in a small saucepan over low heat until slightly bubbly. Whisk in the butter. Remove from the heat and pour over the yeast/sugar mixture. Stir the ingredients and let sit at room temperature for 15 minutes. Pour the yeast mixture into the bowl of a standing mixing bowl fixed with a dough hook. Add the egg yolks, 2 tablespoons sugar and the salt. Mix on medium speed until well incorporated then slowly add the flour. Continue to mix until an elastic dough forms. Remove the dough from the mixer and hand knead on a well floured surface until smooth- about 5 minutes. Place the dough in a bowl coated with oil and cover with kitchen towel. Let the dough sit at room temperature for at least one hour or until the dough has doubled in size.
While the dough is rising, make the filing. Combine the lemon juice, lemon zest, sugar, egg yolks and corn starch in a medium size saucepan over medium heat. Bring to a simmer, stirring frequently. The contents of the saucepan with thicken once a simmer is accomplished, at which point remove from the heat and fold in the butter and the mascarpone. Transfer to a bowl, cover and refrigerate until use.
Place the oil in a large stockpot and heat over high heat.
Roll out the dough to 1/2″ thickness on a well floured surface. Use a 2 inch diameter circular cookie cutter to cut out the donuts. Place a cooking thermometer in the oil. Once it registers between 350°-375° it is ready to fry. You will need to fry the donuts in batches. Carefully lower the doughnut cutouts into the oil with a slotted spoon. Cook for 3 minutes per side. Remove the donuts from the oil with the slotted spoon and drain on paper towel. Immediately transfer the donuts to a bowl filled with the remaining 1 cup sugar. Coat the donuts with the sugar and place on a wire cooling rack. Allow the donuts to cool for 10 minutes.
Spoon the lemon filling into a pastry bag fitted with a long thin tip. Push the tip into the side of the donut and fill with the lemon mixture. Serve immediately.
I can’t take all the credit for this dish. The Italian restaurant around the corner from our home serves a pasta dish with similar ingredients, minus the sausage ravioli. I spent last night trying to emulate RoseAngelis and I can say I was quite successful. The sauce is rich and creamy and goes wonderfully with fresh homemade pasta. If you don’t have the time to make homemade pasta just use store bought and toss with the sauce and sausage.
- 2 cups flour plus extra for kneading
- 3 eggs
- ¾ teaspoon olive oil
- ¼ teaspoon salt
- 2 tablespoons warm water
- ½ LB sweet Italian sausage, casing removed
- 1 tablespoon butter
- 1 cup heavy whipping cream
- 1 cup chopped gorgonzola cheese
- ½ cup grapes, cut in half
- ¼ cup chopped walnuts
Start with the pasta dough. Whisk together the eggs, olive oil and salt in a medium size bowl. Place two cups of the flour in the bowl of a standing mixer fixed with a dough hook. Mix on medium speed and slowly pour in the egg mixture followed by the water. Continue to mix until a sticky dough forms. Remove the dough from the bowl and place on a flat floured surface. Hand knead the dough for 5 minutes until completely smooth. Divide into two equally sized balls and place in two separate bowls. Cover the bowls with cellophane and let sit at room temperature for at least one hour.
While the dough is settling, heat a large sauté pan over medium-high heat. Add the sausage and use a wooden spoon to break up the clumps. Continue to cook, stirring frequently, until the meat is slightly browned. Remove from the heat and set aside.
For the sauce, melt the butter in a medium sized saucepan over low heat. Add the cream and cook until just barely simmering. Whisk in the cheese. Stir frequently and cook until thickened, about 10 minutes. Stir in the grapes and walnuts right before serving.
While the sauce is thickening, roll out both pasta dough balls on a floured surface until 1/8” thick. Place small spoonfuls of the sausage on one pasta sheet with 2 inches between each spoonful. Cover with the other pasta sheet. Use a large knife to cut the raviolis. Use your fingers to press the two pieces of pasta together around the sausage.
Bring a large stockpot filled half way with water to a boil. Add the raviolis and cook for five minutes. Drain in a colander. Plate 3-5 raviolis per person and top with the sauce. Enjoy!
I made this dish sometime ago. I like to reserve the right to take a few nights off from cooking so I hoard a few recipes for later use. Despite when it was cooked, these drumsticks are a welcome mat for warm weather and fresh summer ingredients.
- 12 chicken drumsticks
- ½ cup tequila
- Juice from one lime
- ½ teaspoon salt
- ¼ teaspoon sugar
- 2 tablespoons olive oil
- 1 clove minced garlic
Place the chicken in a large shallow bowl. Whisk together the tequila, lime juice, salt, sugar, olive oil and garlic in a medium sized bowl and then pour over the chicken. Cover with cellophane and refrigerate for one hour.
Pre-heat the oven to 425°. Transfer the chicken to a large baking dish and reserve the remaining marinade for basting. Bake the chicken uncovered for 50 minutes, basting with a few spoonfuls of the marinade every 15 minutes. Serve immediately.