Creme Brulee
Cook's Illustrated (Serves 4 to 6 depending on size of ramekins)
4 ramekins or 6 shallow ramekins
2 C heavy cream
6 egg yolks
1/3 C sugarPinch of salt
1/2 vanilla bean or 1 tsp of vanilla extract but skip the steeping of the cream
4 - 6 tsp of turbinado sugar or Demerara sugar
Preheat the oven to 300 degrees F.
Combine 1 cup of the cream, sugar, and salt in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds with a paring knife and add to the cream with the pod. Bring the cream mixture to a gentle boil over medium heat, remove the pan from heat, and let steep for 15 minutes. Remove vanilla bean pod.
Place a kitchen towel or silicone baking mat in the bottom of a large roasting pan and place the ramekins in the pan. Bring a kettle of water to a boil.
After the cream has steeped and cooled, stir in the remaining cup of cream. Whisk the egg yolks in a bowl and whisk in the cream mixture. Strain into a 2 cup measuring cup.
Pull out the oven rack and place the roasting pan on the rack. Place the ramekins in the pan. Pour the boiling water in the roasting pan until it reachs 2/3 up the side of the ramekins. Pour the custard into the ramekins. Carefully slide the rack back into the oven.
Bake until the center of the custards are barely set, not sloshy but a little jiggly. The center should read about 170 - 175 deg F, 30 - 35 minutes (25 - 30 minutes for shallow fluted dishes). Begin checking the temperature 5 minutes ahead of time.
Transfer the ramekins to a wire rack to cool to room temperature, about 2 hours. Then transfer to a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold at least 4 hours or up to 4 days.
Before bruleeing, place a paper towel on the surface on the custards to soak up any moisture. Sprinkle about 1 teaspoon of turbinado sugar on the surface (may need to use more for shallow dishes), tilt and shake the ramekin so the sugar covers the surface completely, and brulee until the sugar forms a caramel colored crust.
Optional: refrigerate uncovered for 30 - 45 minutes to re-chill.
Saturday, March 20, 2010
Filets de Poisson Bercy aux Champignons, March 27th
Filets de Poisson Bercy aux Champignons
-- Fish Filets Poached in White Wine with Mushrooms
Serves 6
For mushrooms:
3/4 or 3 1/2 cups liced fresh mushrooms
2 Tb butter
1/8 tsp salt
Pinch of Pepper
To poach Fish:
2 1/2 lbs filet of sole or flounder
2 Tb minced shallots or green onions
Salt and Pepper
1 1/2 Tbs butter, cut into bits
1/4 cup dry white wine or 2/3 cup dry white vermouth plus 1/4 cup bottled clam juice and water
OR 1 1/2 cups wine and water mixed
Equipment for poaching fish:
Stovetop and oven safe dish
Buttered brown paper or waxed paper.
Sauce:
2 1/2 Tb flour blended to a paste with 3 Tb softened butter
3/4 to 1 cup whipping cream
Salt and pepper
Lemon juice
To finish:
1/4 cup grated Swiss cheese
1 Tb butter cut into bits
Preparation:
Preheat oven to 350 degrees.
Toss the mushrooms in hot butter over moderately high heat for a minute or two without browning. Season with salt and peper, and set aside.
Sprinkle half the shallots or onions in the bottom of oven safe dish. Season the filets lightly with salt and pepper and arange them in one slighty overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Spread the mushrooms over the filets. Pour in the cold liquid and enough water so fish is barely covered.
Bring almost to a simmer on top of the stove. Lay buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at a simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky. Drain the poaching liquid into a saucepan.
Rapidly boil down the poaching liquid until it has reduced to 1 cup.
Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream. Bring to a boil. Thin out the sauce with additional tablespoons of cream until it coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice.
Spool the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly.
Dish may be prepared ahead and reheated as follows: After sprinkling on the cheese and butter, set aside. Before serving, reheat just to a simmer on top of the stove, then run for a minute or two under a hot broiler to brown the top of the sauce.
-- Fish Filets Poached in White Wine with Mushrooms
Serves 6
For mushrooms:
3/4 or 3 1/2 cups liced fresh mushrooms
2 Tb butter
1/8 tsp salt
Pinch of Pepper
To poach Fish:
2 1/2 lbs filet of sole or flounder
2 Tb minced shallots or green onions
Salt and Pepper
1 1/2 Tbs butter, cut into bits
1/4 cup dry white wine or 2/3 cup dry white vermouth plus 1/4 cup bottled clam juice and water
OR 1 1/2 cups wine and water mixed
Equipment for poaching fish:
Stovetop and oven safe dish
Buttered brown paper or waxed paper.
Sauce:
2 1/2 Tb flour blended to a paste with 3 Tb softened butter
3/4 to 1 cup whipping cream
Salt and pepper
Lemon juice
To finish:
1/4 cup grated Swiss cheese
1 Tb butter cut into bits
Preparation:
Preheat oven to 350 degrees.
Toss the mushrooms in hot butter over moderately high heat for a minute or two without browning. Season with salt and peper, and set aside.
Sprinkle half the shallots or onions in the bottom of oven safe dish. Season the filets lightly with salt and pepper and arange them in one slighty overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Spread the mushrooms over the filets. Pour in the cold liquid and enough water so fish is barely covered.
Bring almost to a simmer on top of the stove. Lay buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at a simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky. Drain the poaching liquid into a saucepan.
Rapidly boil down the poaching liquid until it has reduced to 1 cup.
Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream. Bring to a boil. Thin out the sauce with additional tablespoons of cream until it coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice.
Spool the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly.
Dish may be prepared ahead and reheated as follows: After sprinkling on the cheese and butter, set aside. Before serving, reheat just to a simmer on top of the stove, then run for a minute or two under a hot broiler to brown the top of the sauce.
Poulet Saute aux Herbes de Provence, March 27
Poulet Saute aux Herbes de Provence
Serves 6
Chicken:
1/2 cup (1 stick) butter
1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 unpeeled garlic cloves
2/3 cup dry white wine or 1/2 cup dry white vermouth Sauce:
Sauce:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
For chicken:
Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
For sauce:
Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper.
Spoon sauce over chicken and serve.
Serves 6
Chicken:
1/2 cup (1 stick) butter
1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 unpeeled garlic cloves
2/3 cup dry white wine or 1/2 cup dry white vermouth Sauce:
Sauce:
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
For chicken:
Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
For sauce:
Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper.
Spoon sauce over chicken and serve.
Thursday, March 11, 2010
Ratatouille, March 27th
Ratatouille
Serves 6
1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley
Preparation
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.
Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
Serves 6
1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley
Preparation
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.
Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
Saturday, March 6, 2010
Gruyere Cheese Gougeres, March 27
Gruyere Cheese Gougeres
1 cup water
7 Tbs (3 1/2 ounces) unsalted butter
1 Tbw kosher salt, or more to taste
Pinch of sugar
1 1/4 cups (5 ounces) all-purpose flour
4 to 5 eggs
1 1/4 cups grated Gruyere (5 ounces)
Freshly ground white pepper
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan, combine the water, butter, slat and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and teh excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyere and adjust the seasoning with salt and white pepper.
Fill a pastry bag fitted with a 3/8 inch plain pastry tip with the gougere batter. Pipe the batter into 1 tablespoon mounds on the baking sheets, leaving about 2 inches between the gougeres as the mixture will spread during baking. Sprinkle the top of each gougere with about 1/2 tsp of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. and bake for an additional 20 to 25 minutes. When the gougeres are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougeres while hot.
1 cup water
7 Tbs (3 1/2 ounces) unsalted butter
1 Tbw kosher salt, or more to taste
Pinch of sugar
1 1/4 cups (5 ounces) all-purpose flour
4 to 5 eggs
1 1/4 cups grated Gruyere (5 ounces)
Freshly ground white pepper
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan, combine the water, butter, slat and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and teh excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyere and adjust the seasoning with salt and white pepper.
Fill a pastry bag fitted with a 3/8 inch plain pastry tip with the gougere batter. Pipe the batter into 1 tablespoon mounds on the baking sheets, leaving about 2 inches between the gougeres as the mixture will spread during baking. Sprinkle the top of each gougere with about 1/2 tsp of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. and bake for an additional 20 to 25 minutes. When the gougeres are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougeres while hot.
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