Beignets

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     Ingredients:

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   2 1/4 tsp active dry yeast 
   1 1/2 cups warm water (110 degrees F/45 degrees C)
   1/2 cup white sugar
   1 teaspoon salt
   2 eggs
   1 cup evaporated milk
   7 cups all-purpose flour
   1/4 cup shortening
   1 quart vegetable oil for frying
   1/4 cup confectioners' ssug
   Directions:
   In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3. Shake confectioners' sugar on hot beignets. Serve warm.

Artisan-Tuscan Bread

Made this recipe and I incorporated other ingredients to it.  I added sugar and corn meal.

3 ½ to 4 cups unbleached all purpose flour
1 3/4 teaspoons kosher salt
1/2 teaspoon yeast
1 1/2 cups water
1 tablespoon sugar

In a large mixing bowl, whisk together flour, salt, sugar, and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a lightly floured corn meal or oat bran parchment paper and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  dust with corn meal, cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  

Moroccan Chicken Brochettes

Thought I'd try this new recipe I found on Bon Appetit.

Garlic Sauce

• 4 garlic cloves, finely chopped
• Kosher salt
• ⅓ cup olive oil
• 3 tablespoons plain yogurt
• fresh dill

Chicken

• 2 pounds skinless, boneless chicken thighs, cut into 2” pieces
• 2 garlic cloves, chopped
• ½ cup finely chopped fresh flat-leaf parsley
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ¼ teaspoon crushed red pepper flakes
• Kosher salt
• Vegetable oil (for grilling)   

Garlic Sauce

Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef’s knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.

Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 tsp. water just before serving.)

DO AHEAD: Garlic sauce can be made 6 hours ahead. Cover and chill.

Chicken

Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.

Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8–12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.

DO AHEAD: Chicken can be marinated 12 hours ahead. Keep chilled.

Garlic Herbed Scalloped Potatoes

This is a new recipe.  Simple ingredients not too much food prep.
Recipe courstsy of Food Network Kitchen(R)

1 clove garlic, smashed
2 tablespoons unsalted butter
3 lbs potatoes
2 cups heavy cream
1/2 cup half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Chopped chives
Garlic herbed cheddar cheese
Pinch nutmeg

Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.

Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).

In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.

Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Spicy Chicken Coconut Curry

Ingredients

• 3 tablespoons Ghee
• 2 medium onions, chopped
• 1 -inch piece ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons Garam Masala
• 1 tablespoon Muchi Curry ® (Whole Foods brand)
• 1 cinnamon stick
• 1 to 3 dried red chiles
• Kosher salt and freshly ground black pepper
• 2 (15-ounce) cans unsweetened coconut milk
• 2 cups chicken stock
• Diced tomatoes
• 6 boneless, skinless chicken breasts, cut into 1-inch strips
• 1/4 cup parsley leaves
• 1 lemon, juiced

Directions      

• Heat the ghee in a large heavy-bottomed pot over medium-low heat.
• Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
• Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper.
• Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
• Add the tomatoes, chicken, parsley, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes.
• Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with parsley and optional mint leaves.
  

Scones

Thought I'd make my own

Ingredients

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg

Directions

Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/scones-recipe.print.html?oc=linkback

Broccoli and Goat Cheese Souffles

This was a little difficult to prepare and make.  Lots of food preparation, mixing, and blending. 

1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.