Saturday, December 2, 2017

Panettone Bread Pudding

This always was a favorite of ours.

Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups light brown sugar

Directions:
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes.

Friday, November 24, 2017

Blueberry Lemon Cake

This always has been a favorite of ours.  This recipe is fast and simple.

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream***
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour*
2 tsp baking powder

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.

4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above.

5. Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean without wet batter. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.

natashaskitchen.com

Wednesday, November 15, 2017

Croque Madame

Its all about the bechamel sauce.
Croque Madame
A NYT recipe 

INGREDIENTS:

5 tablespoons butter
1 tablespoon flour
⅔ cup milk
Sea salt
Freshly grated nutmeg
4 1/3-inch-thick slices country bread
4 thin slices French ham
2 thin slices Gruyere cheese
1 egg

PREPARATION:

Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Meanwhile, fry the eggs in a skillet with little butter. Slide one fried egg onto each sandwich. Serve hot.

Tuesday, October 31, 2017

Beef Bourguignon

Beef Bourguignon
A New York Times recipe

INGREDIENTS:

3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
2 ¼ teaspoons kosher salt, more to taste
½ teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
Pinch sugar
Chopped flat-leaf parsley, for garnish

PREPARATION:

Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
Heat oven to 350 degrees.
Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
To serve, scatter onions and mushrooms and remaining cooked lardodecns over stew, then top with parsley. 

Monday, October 23, 2017

Farro with Mushrooms and Shrimp

This is a New York Times recipe which I add more ingredients. 

Ingredients

  • 6 oz. Cremini mushrooms
  • 1 quart chicken stock or vegetable stock
  • 1 ½ cups farro
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • ½ cup finely chopped onion
  • 1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
  • Salt to taste
  • 2 large garlic cloves, green shoots removed, minced
  • 2 teaspoons chopped fresh rosemary
  • Salt
  • ½ cup dry white wine
  • Freshly ground pepper to taste
  • 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
  • ¼ cup chopped fresh parsley
  • 1 pound of shrimp 
  • 1 lemon quartered
  • Shallots, diced

Preparation

  1. Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain. Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
  2. Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
  3. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
 
 

Monday, October 16, 2017

Baby Back Ribs with Dry Rub

I got this dry rub recipe from Epicurious© and added on mustard powder.

Dry rub:

  • 4 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1/4-1/2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1/2 tablespoon or less of cayenne pepper
  • 1-2 tablespoons chili powder
  • mix it all up.
  •  
    Cook the ribs: At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet and place them in the oven. cook for 2 1/2 hours. After 2 1/2 hours, pull them out and open the tin foil to take a look.
     
    Optionally add some BBQ sauce and cook at 350 and put the ribs back in the oven with the tin foil open for 30 min.

    Saturday, October 14, 2017

    Cinnamon Sugar Pumpkin Bread

    I decided to make this recipe at midnight!  It was easy because I had all the ingredients.

    INGREDIENTS:

    1 1/4 cups all-purpose flour
    2 teaspoons baking powder
    1 tablespoon pumpkin pie spice
    1/4 teaspoon salt, or to taste
    3/4 cup granulated sugar
    1/4 cup light brown sugar, packed
    3/4 cup pumpkin puree (not pumpkin pie filling)
    1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
    1/4 cup half and half
    1 egg
    2 tablespoons mild or medium molasses
    2 teaspoon of vanilla extract

    Preheat oven to 400F. Spray 3 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
    To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
    To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
    Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
    Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
    Cinnamon Sugar Topping – Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
    Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).
    Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.