Author: Robert Andrews

Advanced Tart Crust

Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes. If you go too far, you get buerre noir, which is black butter.

One of the important points is that some of the milk solids from the butter are OK. When making clarified butter the clear solution is poured off, and the solids are discarded.

INGREDIENTS

  • 1 stick butter
  • 1 tsp vanilla
  • 1 C AP flour
  • 1/4 C granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • OPTIONAL: 1/4 C oatmeal plus 1 egg

STEP BY STEP

  1. Melt butter in a sauce pan over low heat until the milk solids turn brown
  2. Pour through a fine sieve into a mixing bowl. Some solids are OK, but there are large chunks which you don’t want
    MAKING YOUR TART
  3. Add vanilla to the brown butter, and set aside
  4. In separate mixing bowl sift together flour, sugar, salt and baking powder.
  5. At this point, you may optionally add the oatmeal
  6. Mix brown butter mixture into your flour mixture
  7. Add the egg also, if you have added oatmeal
  8. Mix together till crumbly
  9. Press into a tart pan with a removable bottom
    You can use plastic wrap to make pressing easier
  10. Press dressing up the side as well
  11. Chill for about 30 minutes
  12. Dock the crust (poke holes with a fork so it doesn’t puff up
  13. Cover the crush with parchment paper and weigh the paper down with clean pebbles so it stays flat
  14. Bake 350º for 15 – 20 minutes
  15. Remove paper and the pebbles and cook another 5 minutes

Your tart crust is now ready for use. Let it cool before you put custard into it. Keep for up to five days in the fridge.

  • Blueberries
  • Lemon tart
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Use the link above to explore different tart fillings.

Basic Tart Crust

INGREDIENTS

  • 4 C flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 stick cold butter
  • 2 crushed ice cubes

STEP BY STEP

  1. Pulse flour, sugar, salt and butter in food processor till crumbly
  2. Add crushed ice and pulse to incorporate
  3. Put in fridge for 10 minutes
  4. Roll out while cold
  5. Roll onto rolling pin to transfer to pie pan
  6. Bake 12-15 minutes at 357º

Your crust is now ready for filling.

  • Blueberry Pie Filling
  • Lemon Custard
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Basic Lemon Curd

Also called Zabaglione by the Italians, who claim to have invented it.

Basic Lemon Curd

This does not follow all of the rules, but it is about as easy as you can get.  I like easy, and this is the way I do it.

You will need a double boiler or a bowl which fits into a saucepan to make lemon curd. This restricts the temperature from never getting hotter than 212º – which is actually too hot for lemon curd, so you still need to be careful. 202º is the perfect water temperature. This also reduces the risk for scorching. You CAN do it in a sauce pan alone, but your chances of failure increase greatly.

The eggs will need to heat between 150º and 170º  – NEVER exceed 175º

Limes and Lemons both work really well in this recipe.

INGREDIENTS

  • lemon zest and juice of 4 lemons
    ( about 1/2 C )
  • 6 egg yolks
    Reserve the whites for an omelet
  • 1/2 cup Karo Syrup
  • 1 dash of salt
  • 1/4 C ( 1/2 stick – 8 TBL ) butter ( cut into tabs )
  • 2 TBL corn starch
  • Scant vanilla or Grand Marnier at the very end

STEP BY STEP

NOTE:  Just the yolk makes custard.  Yolk plus lemon makes lemon curd.

  1. Wash lemons.
    • Info: The lemons and the eggs should be at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.
  2. Grate rind, leaving white pith
    • Info: Using a citrus zester or a fine microplane grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Put the grated peel (also known as the zest) into a large mixing bowl.
  3. Squeeze juice from lemons into the mixing bowl.  Don’t worry about the seeds and the pulp, we will be straining in Step 14.  Plus, the seeds have a bit of pectin in them, which will help with your custard creation.
  4. Mix together eggs, sugar, salt, corn starch in a large mixing bowl.  Your mixing bowl should be a larger diameter than your stock pot.  We will be using the bowl as a double boiler.  Cream together the eggs and dry ingredients.  This will break apart the strings of white.
  5. Pour the egg into the large mixing bowl.
  6. Fill a large stock pot about 2 inches with water and bring to a rapid boil, then reduce the heat to a light simmer.  As I mentioned 202º – 205º is the perfect temperature
  7. Cut your butter into pieces and put into your mixing bowl.  This will become your “wok” bowl.
  8. Put your mixing bowl on top of the pot to create kind of a low-temperature wok.  This is called a double-boiler.
  9. Everything (except the vanilla) should now be in your double-boiler.  You need to stir VERY frequently.  About every 15 seconds, at least.
  10. When butter has completely melted, stir continually.
  11. Cook over double boiler until thickened ( 10-15 minutes ) then add your vanilla.  Mixtures continues to thicken upon standing.  If the temperature of the egg mixture rises above 175 the egg will cook and develop clumps.  Ideally, keep the egg mixture temperature between 150 and 170º.  The clumps can be removed in Step 14 if this happens.
  12. Put in about 1/2 tsp of vanilla or Grand Marnier. 
  13. Put bowl into an ice bath and stir until temperature drops.
  14. Strain the custard into a measuring cup, lined with a plastic bag.
  15. Cut the merest tip from the bag, and pipe into bowls or dump into tart crust (see recipes at top of this page)
  16. Cool at least an hour before serving

NOTES and ADDITIONAL INFORMATION

  • Lemon curd is a summer treat which isn’t difficult to prepare.
  • You can transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.
  • Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.
  • You can also just serve this in a little bowl as a side dish.

 

Peach Tart

Filling

  1. Cut peach into 12 slices
  2. Melt 2 TBL butter in a skillet
  3. Glaze the peaches
  4. Sprinkle with a bit of sugar
  5. Sprinkle with a bit of 5 spice powder (* or below)
  6. Add 1/4 C brandy
  7. Reduce and caramelize
  8. Remove peaches
  9. Add a bit of water to deglaze the pan
  10. Reserve deglaze liquid

Pie Dough *

  1. 1 C AP flour
  2. 1/2 C corn meal
  3. 2 TBL sugar
  4. 1 tsp salt
  5. 1 stick very cold butter – cut into pieces
  6. 1 crushed ice cube
  7. Pulse in food processor drizzling in ice water VERY slowly just until a ball forms.  It’s OK if it looks a bit dry
  8. Finish on the counter.  Mix and press by hand to combine
  9. Cover with plastic wrap and rest in fridge for 30 minutes
  10. Cut into four pieces and flatten into sheets – roll and flour
    Optionally, roll into one large sheet for a pie pan
  11. Put on trays with parchment paper and refrigerate for an hour
  12. Place fruit jam in the center of each, and arrange peaches around the center of rounds
  13. Roll up edges
  14. Egg and water wash the edges
  15. Sprinkle with Turbinado sugar
  16. Bake at 400º for 10-12 minutes for little rounds, or 15-20 minutes for large pies

* Five Spice Powder Substitute
Cinnamon, alspice, anise, pepper, ginger

* Alternate to making your own pie dough
Use store-bought dough
Use puff pastry

 

Brioche

A Brioche Bun

Brioche is more of a recipe than an end product.  It can be a bun, a loaf, a tart and much more.  Design your recipe with the light eggy bread in mind, but shape the bread to whatever you are wishing to create.

This is the first brioche recipe that I’ve cobbled together.  If you are planning to entertain in-laws, you are best advised to use this recipe by Epicurious.com (click on the link)

Ingredients and Step by Step

Start about two days before you want your end product

Day One

•  Start between 12:00 and 3:00 pm
•  If you want to shorten production time, start at 8:00 am and do Day Two production sometime after 7:00 pm

    1. Dough starter (Sponge):
      • 1/4 C warm low-fat milk – approx 100º
      • 1 TBL sugar
      • 2 tsp instant yeast
      • 3/4 C unbleached high-quality AP flour
      • 1 large egg (or two small)
        MIX WELL – DOUGH WILL BE EXTREMELY WET
    2. Flour cover mixture:
      • 3/4 C unbleached high-quality AP flour
      • 1 tsp instant yeast
        COVER WET SPONGE WITH DRY MIXTURE
        LET PROOF 60 MINUTES
        DRY COVER WILL DEVELOP CRACKS
      • After 60 minutes, place in refrigerator overnight

Day Two

    1. Final flour addition:
      • 1/4 C sugar
      • 1/2 tsp salt
      • 3 whole COLD eggs
      • 1 C flour
        MIX A FULL 15 MINUTES
        ADD 1/4 C FLOUR IF DOUGH SEEMS TOO WET
    2. Butter addition:
      • 8 TBL unsalted butter – Stick and a half – VERY COLD and cut into pieces and mashed into a mass
      • or freeze for 1 hour and grate into dough
        MIX FOR ANOTHER 5 MINUTES – just to blend
    3. Move to a lightly greased bowl, cover, and let rise for 1 hour in a warm place
    4. Gently reshape dough, folding over several times, to redistribute the yeast, then cover and let rise overnight in the refrigerator. If you are in a hurry 6-8 hours is sufficient, but overnight helps develop more flavor.
      HOW YOU SHAPE YOUR BRIOCHE, DEPENDS ON WHETHER YOU ARE MAKING A LOAF OR A TART
      IF YOU ARE MAKING A TART, YOU WILL ROLL YOUR DOUGH ON THE NEXT STEP – FOR A LOAF, SHAPE A BALL.

Day Three

or Day Two, late in the day

    1. Pull the dough out and shape into desired shape
    2. If a tart, flatten the large ball of dough into a large circle, then roll the edges up to create a round container
      OTHERWISE
      Roll into a rope and cut in half, again and again and again until you have 8 or 16 pieces and form each into a ball
      ALTERNATELY
      Roll quickly into a rope, then tie a knot:  (1)  Make a hole and stick one end into the hole, then (2) bring the other end around the back and stick it into the hole.  (3) Lay flat on your tray.
    3. Put onto a silicon baking sheet and let rise uncovered  for an hour in the refrigerator
    4. Remove from fridge and allow to rise for another 30-60 minutes
    5. Preheat oven to 425º 1 hour before baking.  You want the temperature to be stabilized.  Place a large cast iron skillet on the bottom shelf to help maintain a constant temperature.
    6. If a glaze is desired, use 1 egg yolk and 1 tsp of milk.  Allow glaze to dry for 5 minutes, then brush a second time.  For a dessert brioche, sprinkle on Turbinado sugar after the second egg wash.
    7. Bake for 10-15 minute or until the internal temperature reads 190º – Cool for at least 2 hours.

IRC Bread Pudding

Bread Pudding
A great cold-morning breakfast.

Recently the IRC has started to issue Bread Shares. With this program you get baked goodies, fresh from the oven. Tuesday will remain the distribution day, so as the weekend rolls around, here is a recipe you might want to try. This recipe will make two small casseroles.

INGREDIENTS

  • 2 C fresh French bread cut into 1/2 inch cubes.
  • 1 Apple cut into 1/2 inch cubes (Peel if you prefer)
  • 1 egg
  • 1 TBL sugar, brown sugar or honey
  • 1/4 C whole milk
  • 1/4 C cream, buttermilk or half and half
  • 2 tsp Grandpa’s CinnaSugar®
  • 1/2 tsp vanilla
  • Optional: Turbinado sugar for garnish

STEP BY STEP

  1. Mix sugar, cinnamon and nutmeg together before putting it into the liquid, or it will clump. Set a bit aside for glaze.
  2. Toss cut apples in the sugar mixture to coat. You can also add dried raisins or cherries
  3. Remove coated pieces into a small bowl and set aside
  4. Crack the egg into the remaining mixture and beat to mix thoroughly
  5. Add milk and vanilla with the egg mixture
    Don’t use skim on this, as the fat is needed to keep the bread from getting too soggy
    If you want to avoid milk with animal fats, use yogurt instead of milk.
  6. Gently fold the bread into the liquid and let set five minutes
  7. Lightly grease your casserole dishes
  8. VERY gently fold the fruit in with the softened bread
  9. Transfer to your baking dishes
    OPTIONAL: Sprinkle Turbinado sugar lightly over the top
  10. Bake at 350 for 45 minutes
  11. Grandma likes hers “turned out” to cool. I like mine to stay warm and leave it in the casserole.
  12. Serve with a small side dish of yogurt or a glass of milk

OTHER THOUGHTS

  • Some people say to leave the bread out overnight to get a bit hardened, but I prefer to use a fresh robust loaf like French bread
  • If you like it wit a bit more body, add 1 TBL oat bran, wheat germ or raw oatmeal.
  • You can also add a chopped banana or sliced apples into this for great taste and texture

 

Meat and Cheddar Pies

Ingredients

  • 12 Rhodes Frozen Dinner Rolls
    – one ball for each pie
  • 1/2 C Ground or shredded meat
  • 1/2 C Shredded cheddar cheese
  • 1/2 C canned Mixed Veggies (drained)
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt and pepper to taste

Step by Step

  1. Let balls defrost and rise 1 hour
  2. If using fresh ground hamburger, brown it in a skillet and drain off grease.
  3. Mix meat together with all other ingredients (except the dough)
  4. Using a rolling pin, roll defrosted dinner ball flat like a small tortilla
  5. Place 1 TBL meat mixture in the center and pinch edges together making a ball
  6. Place seam side down in a greased muffin tin
  7. Bake 350º for about 20 minutes – or until browned

Tuna Tar Tar

Adapted from Jeff Smedstad – Elote Cafe in Sedona, Arizona.

Jeff’s Special Elote Mayo Mixture

  • 1/2 C Best Foods mayonnaise
  • 1 tsp granulated sugar
  • 1/2 tsp granulated garlic
  • Salt and pepper to taste
  • Choloula to taste
  • 1 TBL fresh lime juice

Ingredints

  • 1 LB Grade #1 Tuna
  • 2 TBL grated carrot
  • 1 TBL finely diced radish
  • 2 TBL diced onion
  • generous portion of cilantro
  • 2 TBL bottled lime juice
  • 1/2 sliced avocado
  • dash of soy sauce
  • dash of cream of tartar
  • 1/2 C Elote Mayo Mixture

Step by Step

  1. Cut your tuna into small pieces
    Remove the black vein from the fish if present
  2. Mix all ingredients except tuna
  3. Toss mixture with tuna
  4. Serve on rustic crackers

Do not keep for more than 6 hours

 

Adapted from Lincoln Steakhouse and Bar – Chef John Frasier

  • Sashimi Grade Aji Tuna – cubed
  • Avocado, lime, salt pepper
  • Pineapple Juice
  • Soy Sauce – low sodium
  • Thai Chili Paste
  • Lemon Zest
  • Fresh Ginger
  • Fresh Garlic
  • Chopped Jalapenos
  • Charred Pineapple
  • Red Bell

Combine

  • 1 TBL soy sauce
  • 1 TBL pineapple juice
  • Dab of chili paste
  • Lemon Zest, Grate Ginger
    • Let marinate 3 minutes
  • In food ring add
    • 1/4 ringAvocado
    • 3/4 ring tuna
    • Fresh peppers and Garlic on the side
    • pineapple on the top

 

Make your own Date Bars

Step by Step

  1. Grease bottom of baking pan with butter
Filling
  1. Chop 3 C dates and add 1 C * simple syrup.
  2. Cook, stirring frequently, until thickened – about 10 minutes
* Simple Syrup
  • 1 C water plus 1 C sugar
  • Bring to low heat and stir to dissolve

Bottom and Top Layers

  1. Pulse together 1 C packed brown sugar, 1 C cold butter, 2 C AP flour, 1 C raw oats, 1/2 tsp baking soda and 1/2 tsp salt

Assembly and Baking

  • Press 1/2 of the flour mixture into the bottom of the pan
  • Spread your filling over the mixture
  • Top with the other half of the flour mixture, lightly pressing to make even
  • Bake at 350° for 25-35 minutes or until browned.
  • Cool on a wire rack at least 5 minutes
  • Cut into bars while still warm

Stuffed Peppers – COLLECTION

– How to roast a pepper – – SEE VIDEO

Cotija Stuffed Poblanos

Step by Step

  1. Soak corn (shucked) for 15 minutes in buttermilk
    (Optional: Trader Joe’s Roasted Corn)
  2. Sear corn in a bit of butter over high heat
  3. Roast and peel 2 poblano peppers SEE VIDEO
  4. Slice open and remove seeds – set aside
  5. To skillet add:
    1. seeded and diced tomato to the corn (still at high heat)
    2. 2 TBL Hatch or Macayo’s Green Chiles
    3. 2 TBL diced sweet onion
  6. Reduce heat to low and add
    1. 1/4 C Cotija cheese
    2. Season with EVOO, salt and pepper
    3. Add optional chicken, shrimp, etc
  7. Toss well
  8. Stuff peppers with skillet mixture
  9. Bake at 10-15 minutes at 350º or serve cold
  10. Plate and top with Mexican Crema (option heavy cream plus a bit of yogurt)

Stuffed Poblano on Red Bell Pepper Sauce

INGREDIENTS

  • Red bell pepper
  • Poblano pepper
  • Goat cheese or Monterey
  • Queso fresco
  • Shallots
  • Fresh red bell pepper
  • Shrimp, lobster, krab or cooked chicken

STEP BY STEP

  1. Roast (blacken) your poblano pepper – SEE VIDEO
  2. Slit the side and remove all seeds and veins
  3. Flatten your red bell and put it under the broiler.  This will become your sauce
  4. Chop up meat
  5. Mix and combine with cheese and fresh red bell
  6. One serano chile
  7. Fresh cut cilantro
  8. Basil chiffonade and chop
  9. Salt
  10. Stuff the poblano
  11. Cook 10 minutes at 350º
    RED BELL PEPPER SAUCE
  12. Blend (puree) sauteed shallot, garlic and roasted red bell, chicken stock, salt and pepper
  13. Put into skillet and heat to reduce
  14. Serve stuffed pepper on a bed of the red bell pepper sauce

Stuffed Mini Peppers

  • A bag of what I like to call mini peppers from the supermarket.
    WASH and dry before using
  • Blacken over a gas burner, with a torch or under the broiler about five inches from the heater element – or on the grill.
  • After they have blackened put them into a glass bowl and seal with plastic wrap.
  • Let stand ten minutes to loosen the skin, then peel off. DO NOT RINSE.
  • Use a paper towel to scrape off most (not all) of the blackened skin

Peppers Stuffed with Cream Cheese

INGREDIENTS – OPTION ONE

Photo from www.aspicyperspective.com
Photo from www.aspicyperspective.com
  • Cream cheese
  • Goat cheese
  • Grated cheddar
  • Ground basil
  • Cilantro – chopped

STEP BY STEP – OPTION ONE

  1. Prepare peppers as shown above
  2. Stir together cream cheese, goat cheese, grated cheddar, ground basil and cilantro.
  3. Put a slit into the side of the pepper and carefully remove the seeds and the veins as much as possible.
  4. Spoon cheese mixture into the peppers pressing gently to close the slits. Do not overstuff.
  5. Return peppers to the pan (slit side up) and bake 10 more minutes.
  6. Sprinkle with salt and pepper and top with chives.

Peppers Stuffed with Meat

INGREDIENTS – OPTION TWO

Photo from theitaliandishblog.com
Photo from theitaliandishblog.com
  • 1 LB uncooked Ground pork, chicken, beef, or whatever you prefer
  • Salt and pepper to taste
  • Handful of Panko bread crumbs
  • 1 egg
  • 1/4 chopped green onion
    SAUCE – OPTION TWO
  • 1 TBL EACH – Soy, fish or oyster sauce, mirin
  • 2 TBL EACH – Sake, sugar
  • 1 tsp cornstarch in 1 tsp sake (hold aside)

STEP BY STEP – OPTION TWO

  1. Cut pepper in half length wise – remove seeds, stem and veins
  2. Mix together all of the above ingredients ( for the stuffing – not the sauce )
  3. Shake the halved peppers gently in a bag of flour
  4. Carefully pack the stuffing into the pepper
  5. If you are able to do it at the same time, prepare sauce while the meat and pepper are cooking – otherwise, do it now and then set it aside. Use cornstarch to thicken or sake to thin
  6. Fry MEAT SIDE DOWN in safflower oil for about 3-4 minutes
  7. Flip in skillet to give a light fry to the pepper itself
  8. Plate and top with your sauce
  9. Garnish with minced chive and/or 5 spice powder

 

Quick Guacamole

Quick Guacamole

INGREDIENTS

  • 1 avocado – very ripe
  • 1 jalapeño – seeds and veins removed – diced small
  • 1 serrano – seeds and veins removed – diced small
  • 1 TBL minced onion
  • 2 tsp minced garlic
  • 1 tomatillo – diced
  • 1/4 C cilantro – chopped
  • 1 T lime juice

STEP BY STEP

  1. Halve avocado and squeeze to remove seed
  2. Mash avocado and mix with all other ingredients
  3. Top with sprigs of cilantro

Wholly Crepes

A shout out to Rick from Hallifax – Chef at Wholly Crepes.  To find him near the cruise terminal, just go to the Farmers Market and he will usually be there.  Photo to the right.

Rick was very hospitable.  He allowed me to photograph his menu board (photo left – click for an enlargement) and even shared his recipes with me.  CLICK HERE FOR RECIPES, or go to the bottom of this page for some recipes from other sources.  The batter is pretty basic, but it does take a bit of finesse to make the crepes just right.

Basic Crepe Batter

  • Flour, salt, eggs, whole milk, melted butter, sugar
  • Optional additions: cinnamon, nutmeg, vanilla, mustard
  • Crepe batter needs to rest at least 30 minutes so that the glutens can relax

Here is a link if you want to buy your own Crepe Maker.  This is one of the models that Rick uses.

Here is Rick making crepes for two young visitors, whose photo has been posted by permission of their mom.  Use the link below to see Rick’s crepe spreading process.

Video of pouring and spreading a crepe.

Another Video

Buckwheat Crepe Recipe from Bobby Flay

  • First caramelize your onion – cut into strips, and add 1 TBL butter and 1 TBL EVOO and a pinch of sugar.  Season with a bit of salt and pepper.  Sautee for about 25 minutes.
  • BATTER
    • 3 eggs
    • 3/4 C warm water
    • 1 C milk
    • 1/2 C AP flour
    • 1/2 C Buckwheat flour
    • Black pepper and salt
    • 2 TBL Canola oil or melted butter
      • Put into blender and mix
  • Let batter rest for 30 minutes
  • Splash of red vinegar and thyme to the onions, then set aside
  • Coat flat pan with tiny bit of butter
  • Pour in 1/2 C batter and tip to spread
  • Cook crepe about 60-90 seconds, flip and cook other side
  • Put crepe back on the skillet and add grated Gruyere cheese, sliced Black Forest Ham, and onions
  • Fold over into quarter and serve

 

Filling:   Heat in a skillet:   Papaya and Mango, sugar, vanilla, sugar

Strawberry Desserts

Strawberry Info

  • About 200 seeds called the Achene.
  • Cold water bath, THEN cut
  • Remove tip  – Remove leaf, then use piping bag to remove plug
  • Put washed, tipped strawberries in red wine to prevent browning.  Add honey and let marinate 2 hours
  • Add sugar to macerate and make them softer – refrigerate
  • To freeze strawberries, clean them (don’t stem them) and put in the back of the fridge to get really cold – layer between paper towels – freeze by mixing with crushed dry ice in a pan, then place in a cooler (not latched) – move to a zip lock and then freeze for up to 12 months

Strawberry Chocolate

Ingredients

  • 3/4 C Ricotta cheese
  • 1/4 C Grated dark chocolate
  • Zest (fine) from one lemon
  • 1/2 C powdered sugar
  • Nice big strawberries

Step by Step

  1. Mix first four ingredients
  2. Pipe a base pile of filling on a plate
  3. Slice an X in tip of strawberry
  4. Place upside down on the pile (for stability)
  5. Pipe cream inside the strawberry
  6. Garnish with powdered sugar and mint leaves

Summer Berry Pudding

  • Cleaned, sliced and macerated strawberries
  • 8 slices of brioche or hallah – two lightly buttered
  1. Use muffin rings to cut 8 rounds out of the brioche, doing the buttered piece last, so it is on the bottom, face down
  2. Place 2 muffin rings on the parchment paper, butter side down and put the rings over top of the brioche rounds
  3. Put in about 2 TBL strawberries in each
  4. Add a second bread layer and more strawberries
  5. One more time (third layer)
  6. Add the final (fourth) bread layer
  7. Add a canning lid, then put a can of food or soda on top to gently press down
  8. Refrigerate 8-12 hours
  9. Remove ring, then pipe clotted cream over the top
  10. Top with a fresh strawberry

 

 

Puff Pastry Cream Horn

Here is a recipe I created after seeing the contestants make Puff Pastry Horns on The Great British Bake-off.  This recipe makes 12 horns.

Ingredients

  • Commercial Puff Pastry Sheets

Lemon Curd Filling

  • 3 egg yolks
  • 1 whole egg
  • 1 cup granulated sugar
  • 2 dashes of salt
  • lemon zest and juice of 4 lemons ( 3/4 – 1 C )
  • 1/2 C ( 1 stick – 8 TBL ) butter ( 1/2 stick melted, and 1/2 stick cold )
  • 1 TBL corn starch in 1 TBL water
  • 1/2 tsp vanilla at the very end
  1. Combine above ingredients and cook in double boiler (stirring continually) until thickened
  2. Pipe into Puff Pastry Horns

Alternate Filling

  • 4 oz cream cheese
  • 1/4 C powdered sugar
  • Juice and zest from one lemon
  • 1 8 oz tub of cool whip
  • a few drops of almond extract
  1. Combine above ingredients and stir until combined
  2. Pipe into Puff Pastry Horns
You don’t need a fancy piping bag, a baggie with the tip cut off works just fine.

Step by Step

  1. Obtain Puff Pastry Horn forms
  2. Use only 2/3 of the frozen puff pastry sheet (broken into two rectangles)
  3. Place on a lightly floured surface until it softens
  4. Roll sideways to expand it to about 4 inches
  5. Using a pizza cutter, cut it into thirds long ways, and then half across the middle – creating six rectangles
  6. Flatten each rectangle “the long way” creating a long flat ribbon
  7. Wrap the dough around the form (securing the bottom) and pressing the dough (to seal) as you go
  8. Place on baking sheet with the tail end down (so it does not unwrap)
  9. Refrigerate for one hour before baking
  10. Bake at 400 for 10-12 minutes – or until browned
  11. Let cool slightly, then slide the cone off the form
  12. Flip over so that unbaked side is now facing up
  13. Bake for an additional five minutes
  14. Let the form cool, then bake more
  15. Let all horns cool to room temperature before attempting to fill them
  16. Let filling cool as well
  17. Pipe in your filling, being sure to get it all they way to the tip of the horn
    You can cut the tip off a baggie if you don’t have a piping bag (see photo)
  18. Make a day or two ahead, and store in the refrigerator tightly covered
  19. When ready to serve, put on a serving plate and dust with powdered sugar

 

Butternut Squash Gnocci

Step by Step

  1. Bake 1/2 of a butternut squash at 375º for 30 minutes
  2. Scrape out the meat
  3. Chop and squeeze the liquid out of it
  4. Push through a ricer or food mill
  5. Mix with one boiled (peeled) cooled pototo, also through a food mill
  6. Mix with 1 egg and salt and pepper to taste
  7. Mix with 1/4 C Parmesan cheese
  8. Finally, mix with 1/2 C flour (add flour only if needed to keep it light)
  9. Mix by hand only until combined
  10. Roll out ropes of dough and cut equal pieces
    (about the size of a tootsie roll segment
  11. Roll on a fork (or similar) to push groves into the gnocci
  12. Refrigerate 1 hour – or freeze
  13. Do not defrost
  14. Shake off excess flour
  15. Put into heavily salted water and boil 60-120 minutes
    … or until they start to rise
  16. Bake an additional 60 minutes for small gnocci

For sauce

  • Add 2 TBL butter and several leaves of sage
  • Add 1/3 C of potato water
  • Pour this over the cooked gnocci

 

Raviolo (Large Raviolis)

You will need two large sheets of pasta

  • 1/2 pound 00 flour (about 2 C)
  • 2 whole eggs, plus 2 egg yolks
  • 1 TBL water or more if needed
  • 1 tsp EVOO
  • Kosher salt

Alternately, use won ton wrappers

Ingredients for Filling

  • 1/2 cup fresh ricotta cheese
  • 1/4 cup freshly grated Parmigiano, plus more for garnish
  • 2 TBL thawed frozen chopped spinach (squeeze out excess liquid)
  • 2 tablespoons unsalted butter, divided
  • 2 ounces freshly grated Parmigiano-Reggiano cheese, divided
  • Pinch of freshly grated nutmeg
  • Coarse salt and freshly ground white pepper
  • 1 large egg yolks plus 1 egg yolks
  • 1 slices bacon
  • 2 TBL chopped fresh Italian parsley
  • All-purpose flour, as needed

Step by Step

  1. Finely chop spinach and add to a medium bowl along with soft cheese and half the Parmigiano-Reggiano
    Cheese options:  Ricotta, robiola, brie, piedmont, cream cheese
  2. Season with nutmeg, salt, and white pepper
  3. Saute bacon and render until crisp – Drain on paper towel, then break into pieces
  4. Stir all of the above to combine
  5. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside
  6. Bring a large pot of water to a boil
    Making the Pasta Sheets – INSTRUCTIONS HERE
    Assembling the Raviolo
  7. Pipe filling into 2&1/2 inch “tires” forming a 1-inch-high edge with a hole in the middle – – – like a doughnut
  8. Place 1 egg yolk in the center of each circle; season with salt and white pepper
  9. Spray a little cold water around filling and gently place second piece of dough over filling and yolks to cover
  10. Gently press edges together to seal, eliminating as much air as possible.  DO NOT press down on the yolk.
  11. Use an upside down cutter to budge the tire into a perfectly round little pillow
  12. Center a 4-inch fluted round cutter around filling and cut each raviolo
    Cooking the Raviolo
  13. Add salt to boiling water and return to boil
  14. Gently transfer ravioli to boiling water and cook for 4 minutes
  15. Meanwhile, place remaining butter in a small saucepan over medium-high heat
  16. Cook until melted and lightly browned
  17. Drain ravioli and divide among 4 serving plates
  18. Pour browned butter over ravioli and garnish with remaining cheese and shaved truffles.  Serve with seared asparagus.

 

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