We are looking forward to seeing everyone at Z and K's house for an Italian dinner on November 4th at 6:30!
Menu:
Arancine
Broccolini Salad with Onions, Olives and Burrata
Pasta with Bolognese Sauce
Dessert - Pistachio Semifreddo ~or~ Orange Marmalade Crostata (Cooks Choice!)
Saturday, October 29, 2011
Crostata con Crema di Formaggio e Marmellata di Arance Amare
Cream Cheese Crostata with Orange Marmalade
Crust
1 1/2 cups cake flour
4 1/2 tablespoons sugar
1/2 large egg yolk
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup mascarpone cheese
1/2 cup plus 1 tablespoon sugar
2/3 cup orange marmalade
1/2 cup sliced almonds, toasted
For crust:
Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms (if the dough will not come together, add 1 tsp ice water and gently mix). Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
Preheat oven to 400°F. Spray 9-inch-diameter pie pan with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
For filling:
Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)
Crust
1 1/2 cups cake flour
4 1/2 tablespoons sugar
1/2 large egg yolk
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup mascarpone cheese
1/2 cup plus 1 tablespoon sugar
2/3 cup orange marmalade
1/2 cup sliced almonds, toasted
For crust:
Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms (if the dough will not come together, add 1 tsp ice water and gently mix). Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
Preheat oven to 400°F. Spray 9-inch-diameter pie pan with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
For filling:
Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)
Pistachio Semifreddo
This is from Gourmet magazine. . .
Yields 2 quarts
Ingredients
1 1/2 cups shelled salted pistachios (6 1/2 ounces)
1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract
Method
1) Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
2) Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
3) Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
4) Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.
Yields 2 quarts
Ingredients
1 1/2 cups shelled salted pistachios (6 1/2 ounces)
1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract
Method
1) Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
2) Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
3) Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
4) Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.
Friday, October 28, 2011
Broccolini and Burrata Salad
The vinaigrette can be prepared several days ahead and kept in the refrigerator. The broccolini can be prepared through step 1 the day before.
Broccolini and Burrata Salad
Source: Ad Hoc at Home by Thomas Keller
Ingredients
1 pound broccolini, thick ends removed and remaining stems peeled slightly
3 large cremini (sometimes called "baby bella") mushrooms, stemmed and cleaned
1/2 cup black Cerignola olives (this particular kind is recommended because they are mild, another mild variety will do. I've heard that Whole Foods carries Cerignola olives on the olive bar)
Salt and fresh black pepper
Burrata cheese
Extra virgin olive oil
Sherry vinaigrette
2 Tbsp. sherry vinegar
2 Tbsp. red wine vinegar
1/2 cup olive oil (you may need a little more)
Salt and Pepper to taste
Method:
1. Bring a large pot of water to a boil. Salt generously before adding broccolini. While water is coming to a boil, prepare a large bowl of ice water. When water boils, add the broccolini and blanch until crisp-tender, about 4 minutes. Submerge broccolini in bowl of ice water to stop the cooking, then drain and pat dry with paper towels.
2. Cut the mushroom caps into paper-thin slices. Place in a small bowl.
3. Cut all 4 sides of each olive away from the pit in flat slices. Lay the slices flat-side-down and cut into thin slices (slivers).
4. Toss to coat broccolini with about 2 Tbsp. vinaigrette (see recipe below). Sprinkle with additional salt or pepper if desired. Add 1 Tbsp. vinaigrette to the bowl with the mushrooms, and toss to coat, adding a bit more if needed. Move broccolini to serving platter and top with marinated mushrooms, then sliced olives.
5. Place the burrata in a small serving bowl. Using kitchen shears, cut a small X in the top of the burrata to expose the creamy center. Drizzle with a little olive oil and sprinkle with pepper. Add the bowl of burrata to the serving platter. Serve salad with tongs and a spoon for the burrata. Each person can top their own serving with the burrata.
Prepare the Sherry vinaigrette
Whisk together sherry vinegar and red wine vinegar in a small bowl. Stream in about 1/2 cup olive oil (the dressing will still look slightly broken – do not emulsify completely), and season with salt and pepper to taste. Whisk in more olive oil if dressing is too tart. Unused dressing for the recipe above will save in the fridge.
Broccolini and Burrata Salad
Source: Ad Hoc at Home by Thomas Keller
Ingredients
1 pound broccolini, thick ends removed and remaining stems peeled slightly
3 large cremini (sometimes called "baby bella") mushrooms, stemmed and cleaned
1/2 cup black Cerignola olives (this particular kind is recommended because they are mild, another mild variety will do. I've heard that Whole Foods carries Cerignola olives on the olive bar)
Salt and fresh black pepper
Burrata cheese
Extra virgin olive oil
Sherry vinaigrette
2 Tbsp. sherry vinegar
2 Tbsp. red wine vinegar
1/2 cup olive oil (you may need a little more)
Salt and Pepper to taste
Method:
1. Bring a large pot of water to a boil. Salt generously before adding broccolini. While water is coming to a boil, prepare a large bowl of ice water. When water boils, add the broccolini and blanch until crisp-tender, about 4 minutes. Submerge broccolini in bowl of ice water to stop the cooking, then drain and pat dry with paper towels.
2. Cut the mushroom caps into paper-thin slices. Place in a small bowl.
3. Cut all 4 sides of each olive away from the pit in flat slices. Lay the slices flat-side-down and cut into thin slices (slivers).
4. Toss to coat broccolini with about 2 Tbsp. vinaigrette (see recipe below). Sprinkle with additional salt or pepper if desired. Add 1 Tbsp. vinaigrette to the bowl with the mushrooms, and toss to coat, adding a bit more if needed. Move broccolini to serving platter and top with marinated mushrooms, then sliced olives.
5. Place the burrata in a small serving bowl. Using kitchen shears, cut a small X in the top of the burrata to expose the creamy center. Drizzle with a little olive oil and sprinkle with pepper. Add the bowl of burrata to the serving platter. Serve salad with tongs and a spoon for the burrata. Each person can top their own serving with the burrata.
Prepare the Sherry vinaigrette
Whisk together sherry vinegar and red wine vinegar in a small bowl. Stream in about 1/2 cup olive oil (the dressing will still look slightly broken – do not emulsify completely), and season with salt and pepper to taste. Whisk in more olive oil if dressing is too tart. Unused dressing for the recipe above will save in the fridge.
Bolognese Sauce
One (of the several) available from Saveur.
Anna Nanni's Ragù alla Bolognese
Ingredients
2 28-oz. can whole peeled tomatoes (with juice)
1⁄2 cup extra-virgin olive oil
4 tbsp. unsalted butter
2 ribs celery, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and freshly ground black pepper, to taste
2 1⁄2 b. ground beef chuck
1 lb. ground pork shoulder
1 8-oz. piece pancetta, finely chopped
1 cup dry red wine
4 tbsp. Tomato Paste
Pasta of your choice (The recipe suggests tagliatelle)
Method
1. Put the tomatoes and their juice into a blender; purée until smooth and set aside.
2. Heat the oil and butter in a large heavy-bottomed pot over medium heat. Add the celery, onions, and carrots, season with salt and pepper, and cook, stirring frequently, until soft and lightly browned, about 15 minutes. Reduce heat to low and cook, stirring occasionally, until very soft and caramelized, about 15 minutes more.
3. Add the beef and pork and cook, stirring and breaking up meat with a wooden spoon, until the meat begins to brown, about 10 minutes. Add the pancetta and continue cooking, stirring occasionally, until its fat has rendered, about 10 minutes more. Increase the heat to medium, add the wine, and simmer, stirring constantly, until evaporated, about 5 minutes. Add tomato paste and cook, stirring frequently, for 2 minutes. Add reserved tomato purée, reduce heat to low, and simmer, stirring occasionally, until sauce is very thick, about 3 hours.
4. Season ragù with salt and pepper. Toss with tagliatelle or the pasta of your choice. Serve with grated parmigiano-reggiano.
MAKES 8 CUPS
Anna Nanni's Ragù alla Bolognese
Ingredients
2 28-oz. can whole peeled tomatoes (with juice)
1⁄2 cup extra-virgin olive oil
4 tbsp. unsalted butter
2 ribs celery, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and freshly ground black pepper, to taste
2 1⁄2 b. ground beef chuck
1 lb. ground pork shoulder
1 8-oz. piece pancetta, finely chopped
1 cup dry red wine
4 tbsp. Tomato Paste
Pasta of your choice (The recipe suggests tagliatelle)
Method
1. Put the tomatoes and their juice into a blender; purée until smooth and set aside.
2. Heat the oil and butter in a large heavy-bottomed pot over medium heat. Add the celery, onions, and carrots, season with salt and pepper, and cook, stirring frequently, until soft and lightly browned, about 15 minutes. Reduce heat to low and cook, stirring occasionally, until very soft and caramelized, about 15 minutes more.
3. Add the beef and pork and cook, stirring and breaking up meat with a wooden spoon, until the meat begins to brown, about 10 minutes. Add the pancetta and continue cooking, stirring occasionally, until its fat has rendered, about 10 minutes more. Increase the heat to medium, add the wine, and simmer, stirring constantly, until evaporated, about 5 minutes. Add tomato paste and cook, stirring frequently, for 2 minutes. Add reserved tomato purée, reduce heat to low, and simmer, stirring occasionally, until sauce is very thick, about 3 hours.
4. Season ragù with salt and pepper. Toss with tagliatelle or the pasta of your choice. Serve with grated parmigiano-reggiano.
MAKES 8 CUPS
Sunday, July 17, 2011
Dinner Scheduled, July 23rd
We will be enjoying a good old fashioned cook-out at C and C's on Saturday, July 23rd.
Planned Menu:
Ricotta Cheese with toast and toppings (Z & K)
Beef and/or Chicken kebabs (C & C)
Summer Salad (J & K)
Beer braised beans (T & J)
Raspberry Gratin (or another fruit dessert) (Z & K)
Planned Menu:
Ricotta Cheese with toast and toppings (Z & K)
Beef and/or Chicken kebabs (C & C)
Summer Salad (J & K)
Beer braised beans (T & J)
Raspberry Gratin (or another fruit dessert) (Z & K)
Salad ideas, July 23rd 2011
I thought J and K could pick one of these, or make one of their own (as long as it is crunchy, with beans and grilled vegetables, I think we need something crunchy!).
Mediterranean Pepper Salad
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.
Gazpacho Salad
Serves 4
2 1/2 cups cubed day-old dense country bread (1-inch cubes)
2 medium-size garlic cloves, chopped
1 large pinch of coarse salt (Kosher or sea)
1 small pinch of cumin seeds
3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
1/3 cup fragrant extra-virgin olive oil
1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
2 small Kirby (pickling) cucumbers, cored, seeded and diced
1/2 cup finely chopped white onion
1/2 cup seedless green grapes, cut in half
About 1/2 cup slivered fresh mint or basil (optional)
1. Preheat the oven to 350 degrees.
2. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Lead the bread cubes cool.
3. Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.
4. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.
Rosanne Cash’s Americana Potato Salad
Serves at least 8
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.
Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.
Mediterranean Pepper Salad
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.
Gazpacho Salad
Serves 4
2 1/2 cups cubed day-old dense country bread (1-inch cubes)
2 medium-size garlic cloves, chopped
1 large pinch of coarse salt (Kosher or sea)
1 small pinch of cumin seeds
3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
1/3 cup fragrant extra-virgin olive oil
1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
2 small Kirby (pickling) cucumbers, cored, seeded and diced
1/2 cup finely chopped white onion
1/2 cup seedless green grapes, cut in half
About 1/2 cup slivered fresh mint or basil (optional)
1. Preheat the oven to 350 degrees.
2. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Lead the bread cubes cool.
3. Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.
4. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.
Rosanne Cash’s Americana Potato Salad
Serves at least 8
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.
Do ahead: Vegetables and dressing can be prepared and stored separately a day or two in advance. Mix and let stand at room temperature one hour before serving.
Grilled Beef Kabobs - July 23rd, 2011
Grilled Beef Kabobs
Serves 4 to 6
Marinade
1 medium onion, roughly chopped (1 1/4 cups)
6 medium garlic cloves, roughly chopped
2 teaspoons finely grated zest from 1 lemon
2 tablespoons chopped fresh rosemary leaves
1/2 cup beef broth
1/3 cup vegetable oil, plus extra for cooking surface
3 tablespoons tomato paste
2 teaspoons salt
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
Beef and Vegetables
2 lbs sirloin steaks, cut into 2-inch chunks
1 large zucchini trimmed into 1-inch chunks
1 large red or green bell pepper, cut into cubes
1 large red or sweet onion cut into 4 wedges and then each wedge cut into thirds
1) For the marinade – place all ingredients in a food processor or blender and process until smooth. Transfer 3/4 cup marinade to large bowl and set aside.
2) Toss remaining marinade and beef in a large bowl. Cover and refrigerate 1 hour or up to 2 hours, tossing beef after 30 minutes. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes.
3) Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12 inch metal skewers, rolling or folding meat as necessary to maintain 2 inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper and onion.
4) Prepare grill: Turn all burners to high and heat with lid down until very not, about 15 minutes. Scrape grate clean with grill brush and oil grate.
5) Place skewers on grill and grill with the lid down. Grill beef for about 12 – 15 min (for medium rare), turning every 2 -4 min. Remove beef from grill. Turn burners to low and continue cooking vegetables for another 6 min, until they appear tender and slightly charred.
6) Serve – either on skewers, or remove from skewers before serving and serve on a large platter.
Serves 4 to 6
Marinade
1 medium onion, roughly chopped (1 1/4 cups)
6 medium garlic cloves, roughly chopped
2 teaspoons finely grated zest from 1 lemon
2 tablespoons chopped fresh rosemary leaves
1/2 cup beef broth
1/3 cup vegetable oil, plus extra for cooking surface
3 tablespoons tomato paste
2 teaspoons salt
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
Beef and Vegetables
2 lbs sirloin steaks, cut into 2-inch chunks
1 large zucchini trimmed into 1-inch chunks
1 large red or green bell pepper, cut into cubes
1 large red or sweet onion cut into 4 wedges and then each wedge cut into thirds
1) For the marinade – place all ingredients in a food processor or blender and process until smooth. Transfer 3/4 cup marinade to large bowl and set aside.
2) Toss remaining marinade and beef in a large bowl. Cover and refrigerate 1 hour or up to 2 hours, tossing beef after 30 minutes. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes.
3) Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12 inch metal skewers, rolling or folding meat as necessary to maintain 2 inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper and onion.
4) Prepare grill: Turn all burners to high and heat with lid down until very not, about 15 minutes. Scrape grate clean with grill brush and oil grate.
5) Place skewers on grill and grill with the lid down. Grill beef for about 12 – 15 min (for medium rare), turning every 2 -4 min. Remove beef from grill. Turn burners to low and continue cooking vegetables for another 6 min, until they appear tender and slightly charred.
6) Serve – either on skewers, or remove from skewers before serving and serve on a large platter.
Grilled Chicken Kabobs - July 23rd 2011
Grilled Chicken Kebabs
Makes eight kebabs (four servings)
Although white breast meat can be used, juicier, more flavorful, dark thigh meat is preferable for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at slightly different rates.
Cut peeled eggplant and onions into 1/2-inch cubes and zucchini into 1/2-inch rounds. Button mushrooms can be skewered whole, but portobello caps should be cut into 1/2-inch chunks. Seeded bell peppers work best as inch-wide wedges, peeled shallots can be skewered whole. Apples and pears should be cored and cut into 1-inch cubes, peaches pitted and cut into six sections pineapples peeled, cored, and cut into 1-inch cubes.
For Garlic Herb Marinade
1/2 cup olive oil
6 small garlic cloves, minced (about 2 tablespoons)
1/4 cup snipped chives, minced fresh basil, parsley, tarragon, oregano,
cilantro, or mint leaves or 2 tablespoons minced fresh thyme or rosemary
1 teaspoon salt
Ground black pepper to taste
For Chicken:
1-1/2 pounds skinless boneless chicken breasts or thighs, cut
into 1- to 1-1/2-inch chunks
3 cups vegetables and/or fruit, prepared according to above directions
2 tablespoons olive oil to coat vegetables and fruit
Salt and ground black pepper for vegetables and fruit
1. Whisk all marinade ingredients in small bowl.
2. Mix marinade and chicken in gallon-sized zipper-lock plastic bag; seal bag, and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
3. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).
4. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.
5. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto 8 sets of double skewers. Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.
Makes eight kebabs (four servings)
Although white breast meat can be used, juicier, more flavorful, dark thigh meat is preferable for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at slightly different rates.
Cut peeled eggplant and onions into 1/2-inch cubes and zucchini into 1/2-inch rounds. Button mushrooms can be skewered whole, but portobello caps should be cut into 1/2-inch chunks. Seeded bell peppers work best as inch-wide wedges, peeled shallots can be skewered whole. Apples and pears should be cored and cut into 1-inch cubes, peaches pitted and cut into six sections pineapples peeled, cored, and cut into 1-inch cubes.
For Garlic Herb Marinade
1/2 cup olive oil
6 small garlic cloves, minced (about 2 tablespoons)
1/4 cup snipped chives, minced fresh basil, parsley, tarragon, oregano,
cilantro, or mint leaves or 2 tablespoons minced fresh thyme or rosemary
1 teaspoon salt
Ground black pepper to taste
For Chicken:
1-1/2 pounds skinless boneless chicken breasts or thighs, cut
into 1- to 1-1/2-inch chunks
3 cups vegetables and/or fruit, prepared according to above directions
2 tablespoons olive oil to coat vegetables and fruit
Salt and ground black pepper for vegetables and fruit
1. Whisk all marinade ingredients in small bowl.
2. Mix marinade and chicken in gallon-sized zipper-lock plastic bag; seal bag, and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
3. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).
4. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.
5. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto 8 sets of double skewers. Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.
Raspberry Brown Sugar Gratin - July 23rd, 2011
If I'm brave enough I'll make this gratin in canning jars (serving berry desserts like pies and crumbles in canning jars seems to be a popular choice these days). Somehow, the simplicity of this recipe makes me feel like it could be a huge failure, or a huge hit. If I make it, I think I'll serve it with sweetened whipped cream. I'm also seriously considering flavoring the sour cream with lemon. This is another smitten kitchen recipe.
Raspberry Brown Sugar Gratin [Russian Gratin with Raspberries]
1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream (or crème fraîche)
1 cup dark brown sugar
Preheat broiler. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.
Raspberry Brown Sugar Gratin [Russian Gratin with Raspberries]
1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream (or crème fraîche)
1 cup dark brown sugar
Preheat broiler. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.
Homemade Ricotta Cheese - July 23rd, 2011
The plan for appetizers is to make ricotta cheese following the recipe below (published by this lady) and to provide other toppings (honey, sea salt, diced tomatoes, olives) to go along with the cheese on toasts.
Rich Homemade Ricotta
Makes about 1 generous cup of ricotta
3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Turn off the heat [Updated] Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed.
Rich Homemade Ricotta
Makes about 1 generous cup of ricotta
3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Turn off the heat [Updated] Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed.
Beer-Baked White Beans, July 23rd 2011
I read about this here. It was originally published in Martha Stewart's "Everyday Food".
Beer Baked White Beans
INGREDIENTS
6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar
DIRECTIONS
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.
Beer Baked White Beans
INGREDIENTS
6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar
DIRECTIONS
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.
Friday, January 28, 2011
Dinner Scheduled, April 30
We will cook and then eat Greek Food at J and K's.
Watch this space for recipes!
Watch this space for recipes!
Fondue, January 22nd
It seems that I've skipped a few summaries here. Well, it's certainly not because the food or the gatherings weren't worth talking about! And I wanted to put down my memories of our fondue evening while they were still fresh in my mind.
I brought my camera to dinner, but I didn't use it which is a shame because a friend come over and helped decorate the table which turned out charming and really lovely. There were candles and all the right dishes for serving fondue. It was definitely the nicest fondue dinner I've ever attended.
So, we didn't stick absolutely to the "fondue" theme and started the evening with a salad. Not just a plain old green salad, but something really bright and crunchy to give us a break from Winter's influx of long, slow cooked, rich foods. This salad was bright with orange slices, red wine vinegar and coriander, crunchy with fresh fennel and refreshing with fresh mint. I would love to try it with some of those elusive blood oranges, if I ever find some.
We progressed to our first fondue course - cheese. This cheese fondue was great. It didn't clump at all - the texture was perfect. Some of the many dippers we enjoyed were broccoli, bread and grape tomatoes. I found the tomatoes particularly wonderful with the sharp (Jarlsburg and Guyere) cheese.
Next we cooked up chicken, steak, mushrooms and peppers in oil. Dipping sauces included sweet and sour, some type of spicy (hunan?) sauce and at least two more. Apparently all that cooking has blurred my memory. I think everyone enjoyed cooking their meat exactly to their taste and picking combinations!
Finally we concluded with chocolate fondue. The chocolate tasted really lovely, but unfortunately it seized up on us. It doesn't seem like we introduced any water to it, so it is hard to know the root cause. It was made with a very high percentage chocolate - maybe that contributed? I couldn't be sure of how to reverse a seizure like that (introduce warm cream, at little at a time? I'm just not sure). In any case, it tasted so good we ate it anyway with the strawberries, (home-made!) pound cake and mini-donuts (which we fried up fresh in a fondue pot of oil).
An evening which was more interactive then most, but lovely as usual! And I'm looking forward to the Greek food coming up next!
I brought my camera to dinner, but I didn't use it which is a shame because a friend come over and helped decorate the table which turned out charming and really lovely. There were candles and all the right dishes for serving fondue. It was definitely the nicest fondue dinner I've ever attended.
So, we didn't stick absolutely to the "fondue" theme and started the evening with a salad. Not just a plain old green salad, but something really bright and crunchy to give us a break from Winter's influx of long, slow cooked, rich foods. This salad was bright with orange slices, red wine vinegar and coriander, crunchy with fresh fennel and refreshing with fresh mint. I would love to try it with some of those elusive blood oranges, if I ever find some.
We progressed to our first fondue course - cheese. This cheese fondue was great. It didn't clump at all - the texture was perfect. Some of the many dippers we enjoyed were broccoli, bread and grape tomatoes. I found the tomatoes particularly wonderful with the sharp (Jarlsburg and Guyere) cheese.
Next we cooked up chicken, steak, mushrooms and peppers in oil. Dipping sauces included sweet and sour, some type of spicy (hunan?) sauce and at least two more. Apparently all that cooking has blurred my memory. I think everyone enjoyed cooking their meat exactly to their taste and picking combinations!
Finally we concluded with chocolate fondue. The chocolate tasted really lovely, but unfortunately it seized up on us. It doesn't seem like we introduced any water to it, so it is hard to know the root cause. It was made with a very high percentage chocolate - maybe that contributed? I couldn't be sure of how to reverse a seizure like that (introduce warm cream, at little at a time? I'm just not sure). In any case, it tasted so good we ate it anyway with the strawberries, (home-made!) pound cake and mini-donuts (which we fried up fresh in a fondue pot of oil).
An evening which was more interactive then most, but lovely as usual! And I'm looking forward to the Greek food coming up next!
Monday, January 17, 2011
Chocolate Fondue - January 22nd
This recipe is from here: http://simplyrecipes.com/recipes/chocolate_fondue/
Please visit for pictures and comments.
Ingredients
1 Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
Please visit for pictures and comments.
Ingredients
- 12 ounces of dark chocolate (chips or roughly chopped if from a block)
- 8 ounces of heavy cream
- A pinch of salt
- Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried apricots, candied ginger, apple pieces
1 Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2 Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3 Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.
Variations
Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Marnier, Amaretto, or Kirsch are equally yummy.
Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.
The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.
A good pinch of espresso powder can do wonders!
Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.
A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.
White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.
Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.
Cheese Fondue - January 22nd
This recipe is from here: http://simplyrecipes.com/recipes/cheese_fondue/
Please visit the blog for great pictures and comments about the recipe.
The combination of cheese and wine is delicious but also savvy. The wine contributes two essential ingredients for a smooth sauce: water, which keeps the casein proteins most and dilute, and tartaric acid, which pulls the cross-linking calcium off of the casein proteins and binds tightly to it, leaving them glueless and happily separate. (Alcohol has nothing to do with fondue stability.) The citric acid in lemon juice will do the same thing. If it's not too far gone, you can sometimes rescue a tightening cheese sauce with a squeeze of lemon juice or a splash of white wine.
Ingredients
Method
1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.
2 Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
4 Arrange various dipping foods around the fondue pot. (A lazy Suzan works great for this.)
To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.
Please visit the blog for great pictures and comments about the recipe.
The combination of cheese and wine is delicious but also savvy. The wine contributes two essential ingredients for a smooth sauce: water, which keeps the casein proteins most and dilute, and tartaric acid, which pulls the cross-linking calcium off of the casein proteins and binds tightly to it, leaving them glueless and happily separate. (Alcohol has nothing to do with fondue stability.) The citric acid in lemon juice will do the same thing. If it's not too far gone, you can sometimes rescue a tightening cheese sauce with a squeeze of lemon juice or a splash of white wine.
Ingredients
- 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
- 1/2 pound Gruere cheese, shredded
- 2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
- 1 garlic clove, halved crosswise
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon lemon juice
- 1 tablespoon kirsch (cherry brandy)
- 1/2 teaspoon dry mustard
- Pinch of freshly grated nutmeg
- Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears
Method
1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.
2 Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
4 Arrange various dipping foods around the fondue pot. (A lazy Suzan works great for this.)
To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.
Minted Orange, Fennel and Red Onion Salad - January 22nd
Note from K: I think you could try this with ground coriander and skip the toasting/grinding step when making the dressing.
Minted Orange, Fennel and Red Onion Salad
Serves 8
Ingredients:
2 teaspoons coriander seeds
4 tablespoons fresh orange juice
4 red-wine vinegar
1.5 teaspoon salt
6 tablespoons olive oil
2 medium-large red onion
2 large fennel bulb (sometimes called anise, about 1 pound)
6 large navel oranges
1/4 cup loosely packed fresh mint leaves
Directions:
Make Dressing:
Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered.
Prepare Salad:
Slice onions crosswise as thinly as possible into rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
Trim stalks from fennel and thinly slice fennel bulbs crosswise.
With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
Drain onion well and pat dry between paper towels.
Arrange fennel, onion and orange decoratively on a platter or individual plates and scatter with mint. Whisk dressing and drizzle over salad.
Minted Orange, Fennel and Red Onion Salad
Serves 8
Ingredients:
2 teaspoons coriander seeds
4 tablespoons fresh orange juice
4 red-wine vinegar
1.5 teaspoon salt
6 tablespoons olive oil
2 medium-large red onion
2 large fennel bulb (sometimes called anise, about 1 pound)
6 large navel oranges
1/4 cup loosely packed fresh mint leaves
Directions:
Make Dressing:
Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered.
Prepare Salad:
Slice onions crosswise as thinly as possible into rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
Trim stalks from fennel and thinly slice fennel bulbs crosswise.
With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
Drain onion well and pat dry between paper towels.
Arrange fennel, onion and orange decoratively on a platter or individual plates and scatter with mint. Whisk dressing and drizzle over salad.
Buttermilk Donuts -January 22nd
Note from K:
We halved the original recipe for dinner, thus the crazy 1/2 yolk in the ingredient list below. We did take an egg yolk from a separated egg and quickly halved it and dropped half in the batter. Also, we made the dough and shaped the doughnuts before we came to dinner and they kept fine until we fried them at dessert time.
Buttermilk Doughnuts
Makes a whole bunch of tiny (two to three inch) donuts.
The dough can be made by hand, using a bowl and wooden spoon, or with a mixer and the paddle attachment. Doughnuts rolled from scraps will be a little drier and less crisp than those stamped from the first roll. These are best eaten very warm.
Ingredients
1 3/4 cups flour
1/2 cup sugar
1/4 teaspoon baking soda
1 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoons freshly grated nutmeg
3/8 cup buttermilk
2 tablespoons unsalted butter, melted
1 eggs, beaten
1/2 egg yolk
about 6 cups vegetable shortening or vegetable oil (for frying)
Directions
1. In an electric mixer fitted with the paddle attachment, if you have one, combine 1/2 cup flour, sugar, baking soda, baking powder, salt, and nutmeg.
2. In a bowl, combine the buttermilk, butter, eggs, and yolk. Pour the wet ingredients into the flour mixture, and beat on medium speed for 30 seconds or until smooth. Decrease speed to low.
3. Add remaining 1 1/4 cups flour and mix for 30 seconds or until just combined. Stir batter once or twice with a wooden spoon or rubber spatula to make sure that all liquid is incorporated. (The dough will be tacky, a cross between cake batter and cookie dough.)
4. Set a candy thermometer on the side of a cast-iron kettle or large, heavy-bottomed soup kettle; gradually heat the shortening over medium-high heat until it reaches 375 degrees.
5. Meanwhile, turn the dough out onto a floured counter. Roll dough with a floured rolling pin to a 1/2-inch thick round. Stamp out dough rings with heavily floured doughnut cutter (we used a small biscuit cutter and a pen cap to cut out the holes), reflouring between cuts. Transfer rounds to rimmed baking sheet. Gather scraps and gently press into disk; repeat rolling and stamping until all dough is used. (Cut doughnuts can be covered with plastic wrap and stored at room temperature for up to 2 hours.)
5. Carefully drop dough rings into hot fat several at a time, so there's room around each one. As the rounds rise to the surface, turn them with tongs, a Chinese skimmer, or a slotted spoon. Fry the doughnuts about 50 seconds on a side or until golden brown.
6. Meanwhile, line a wire rack or plate with paper towels. Turn the doughnuts out onto the paper towels. Bring the fat back to the correct temperature and repeat the frying process.
We halved the original recipe for dinner, thus the crazy 1/2 yolk in the ingredient list below. We did take an egg yolk from a separated egg and quickly halved it and dropped half in the batter. Also, we made the dough and shaped the doughnuts before we came to dinner and they kept fine until we fried them at dessert time.
Buttermilk Doughnuts
Makes a whole bunch of tiny (two to three inch) donuts.
The dough can be made by hand, using a bowl and wooden spoon, or with a mixer and the paddle attachment. Doughnuts rolled from scraps will be a little drier and less crisp than those stamped from the first roll. These are best eaten very warm.
Ingredients
1 3/4 cups flour
1/2 cup sugar
1/4 teaspoon baking soda
1 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoons freshly grated nutmeg
3/8 cup buttermilk
2 tablespoons unsalted butter, melted
1 eggs, beaten
1/2 egg yolk
about 6 cups vegetable shortening or vegetable oil (for frying)
Directions
1. In an electric mixer fitted with the paddle attachment, if you have one, combine 1/2 cup flour, sugar, baking soda, baking powder, salt, and nutmeg.
2. In a bowl, combine the buttermilk, butter, eggs, and yolk. Pour the wet ingredients into the flour mixture, and beat on medium speed for 30 seconds or until smooth. Decrease speed to low.
3. Add remaining 1 1/4 cups flour and mix for 30 seconds or until just combined. Stir batter once or twice with a wooden spoon or rubber spatula to make sure that all liquid is incorporated. (The dough will be tacky, a cross between cake batter and cookie dough.)
4. Set a candy thermometer on the side of a cast-iron kettle or large, heavy-bottomed soup kettle; gradually heat the shortening over medium-high heat until it reaches 375 degrees.
5. Meanwhile, turn the dough out onto a floured counter. Roll dough with a floured rolling pin to a 1/2-inch thick round. Stamp out dough rings with heavily floured doughnut cutter (we used a small biscuit cutter and a pen cap to cut out the holes), reflouring between cuts. Transfer rounds to rimmed baking sheet. Gather scraps and gently press into disk; repeat rolling and stamping until all dough is used. (Cut doughnuts can be covered with plastic wrap and stored at room temperature for up to 2 hours.)
5. Carefully drop dough rings into hot fat several at a time, so there's room around each one. As the rounds rise to the surface, turn them with tongs, a Chinese skimmer, or a slotted spoon. Fry the doughnuts about 50 seconds on a side or until golden brown.
6. Meanwhile, line a wire rack or plate with paper towels. Turn the doughnuts out onto the paper towels. Bring the fat back to the correct temperature and repeat the frying process.
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