Love this dessert, crunchy, nutty, delicious. The combination of Amaretto and warm pear juices creates a terrific syrup, and a crisp, nutty topping adds a great note to the tender roasted fruit.
For almond crunch
1 large egg white
3 tablespoons sugar
1/8 teaspoon salt
3/4 cup sliced almonds (preferably with skins; 2 3/4 oz)
For pears
3 firm Bosc pears (1 1/2 lb total)
2 tablespoons unsalted butter, softened
1/4 cup plus 1 tablespoon sugar
3 tablespoons Amaretto or other almond-flavored liqueur
1/2 cup water
Accompaniment: mascarpone cheese (optional)
Make almond crunch:
Put oven rack in middle position and preheat oven to 350°F.
Line a baking sheet with parchment.
Whisk together egg white, sugar, and salt until sugar is completely dissolved, then add almonds, stirring until coated. Spread mixture in a very thin layer on parchment-lined sheet, spreading almonds away from center of pan.
Bake until deep golden, 15 to 25 minutes. Cool on baking sheet on a rack, then break into pieces.
Roast pears:
Increase oven temperature to 425°F.
Halve pears lengthwise and core with melon-ball cutter or a paring knife.
Spread 1 tablespoon butter on bottom of an 8-inch square glass baking dish and sprinkle with 1/4 cup sugar.
Arrange pears, cut sides up, on sugar, then dot pears with remaining tablespoon butter. Sprinkle remaining tablespoon sugar over pears, then drizzle with 1 tablespoon Amaretto.
Roast pears, uncovered, until barely tender, about 25 minutes (sugar will harden on bottom).
Add water, a pinch of salt, and remaining 2 tablespoons Amaretto to baking dish and stir (around pears) until sugar is dissolved, then baste pears with pan juices.
Roast pears, basting twice with pan juices, until tender, about 15 minutes more.
Serve pears, warm or at room temperature, drizzled with pan juices and topped with almond crunch.
Saturday, June 14, 2014
Fiery Tomatillo Salsa
I love Mexican food. I love the aromas, flavors, the celebration that Latin people put into their cuisine. I love how the acidic, plays off the earthy and the spicy notes, yum! This is a great spicy addition to fish, chicken, pork, you name it. Enjoy and Olé!
1# tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 Serrano chile pepper, minced (I usually do more, I love the heat)
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
Salt and fresh cracked black pepper, to taste
2 cups water
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and a pinch of salt; add water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillo mixture in batches until smooth. Check seasoning and correct with salt and pepper. Serve and Enjoy!
1# tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 Serrano chile pepper, minced (I usually do more, I love the heat)
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
Salt and fresh cracked black pepper, to taste
2 cups water
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and a pinch of salt; add water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillo mixture in batches until smooth. Check seasoning and correct with salt and pepper. Serve and Enjoy!
Cold Celery and Apple Coulis
This soup, served cold, is awesome for a dinner party on the patio on a hot day. Very satisfying and a snap to throw together.
Makes about 4 cups
8 to 9 celery ribs, chopped (3 cups)
1 Granny Smith apple, peeled and cored
1 1/2 cups cold water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 (3-inch) piece baguette, crust discarded
1/4 cup blanched almonds, chopped
2 tablespoons extra-virgin olive oil
Garnish: sliced thinly on the bias sliced celery
Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Re-blend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.
Serve in chilled cups with thinly sliced celery as garnish and enjoy!
Makes about 4 cups
8 to 9 celery ribs, chopped (3 cups)
1 Granny Smith apple, peeled and cored
1 1/2 cups cold water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 (3-inch) piece baguette, crust discarded
1/4 cup blanched almonds, chopped
2 tablespoons extra-virgin olive oil
Garnish: sliced thinly on the bias sliced celery
Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Re-blend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.
Serve in chilled cups with thinly sliced celery as garnish and enjoy!
Chilled Zucchini and Cucumber Soup
During the heat of the Summer, this is a terrific cold soup. I usually serve this with a thin slice of Avocado on top as a garnish or very thinly sliced lemon. Super easy and tasty, Enjoy!
Makes about 4 cups
1 # zucchini, chopped
3/4 # seedless cucumber, peeled and chopped (2 cups)
1/3 cup chopped Vidalia onion
1/4 cup white-wine vinegar
1/4 cup water
1 teaspoon chopped fresh hot green chile
Kosher salt and fresh ground black pepper
1 teaspoon ground coriander
in a food processor, purée zucchini, cucumber, onion, vinegar, water, chile, and 1/2 teaspoon coriander until very smooth. Taste and correct seasoning with salt and pepper.
Serve soup in chilled cups and Enjoy!
Makes about 4 cups
1 # zucchini, chopped
3/4 # seedless cucumber, peeled and chopped (2 cups)
1/3 cup chopped Vidalia onion
1/4 cup white-wine vinegar
1/4 cup water
1 teaspoon chopped fresh hot green chile
Kosher salt and fresh ground black pepper
1 teaspoon ground coriander
in a food processor, purée zucchini, cucumber, onion, vinegar, water, chile, and 1/2 teaspoon coriander until very smooth. Taste and correct seasoning with salt and pepper.
Serve soup in chilled cups and Enjoy!
Veal Chops with Lobster and Artichoke Stuffing
I picked this one up while working in California at The LaQuinta Hotel and Golf Resort. This dish does require a little more "mashing and bashing" as Jeanne would say, but it's so worth it. A terrific meal for guests or that special occasion. Definitely not a dish for those counting calories or worried about clogged arteries. But, hey you only live once, so GO BIG! Asparagus spears go especially well with the dish, but it's It’s important not to over cook them. They are always best served al danté, or "firm to the tooth". Once cooked, toss with a small amount of soft butter, salt and pepper to taste. Serve immediately.
Serves 4
4 Veal Chops, 1-1 ½” inch thick, frenched (remove all meat and sinew from the
bone)
Extra Virgin Olive Oil
Salt & Pepper, to taste
Stuffing
1 Lobster tail, remove meat, discard shell, cut meat into large chunks, reserve in bowl in refrigerator
1/4 Cup Olive Oil
½ Cup Artichokes quarters
¼ Cup Sun-dried Tomatoes, sliced thinly
1 Tbsp Shallots, minced
1 Tbsp Garlic, minced
¼ Cup Cognac
¼ Cup Heavy whipping cream
½ Cup Arugula, thinly chopped
Squeeze of Fresh Lemon juice
Salt & Pepper, to taste
Cognac Cream
2 Tbsp Shallots, minced
2 Tbsp Butter
Pinch of Garlic, minced
1 Cup Veal or Beef Stock (or if you can get it, Demi-Glace)
1 Cup Heavy whipping cream
4 oz Butter
¼ Cup Cognac
Salt & Pepper, to taste
Preheat oven to 400°F.
Make the Cognac Cream first;
In a medium sauce pan melt butter over medium high heat. Add shallots and cook until translucent. Add garlic and cook just until you can smell garlic. Remove pot away from the heat and add cognac, return to heat. Add Veal / Beef stock or Demi, increase heat to high and reduce by half volume. Add cream and reduce again by half. Be very careful at this stage, the sauce must be watched and whisked regularly. Do not to let the sauce boil over, this will cause a huge flare up. Reduce the mixture to a sauce consistency. Remove from heat and finish by adding the butter and constantly whisking until all the butter is fully incorporated into the sauce. Season sauce, to taste, with salt and pepper. Reserve warm until serving with veal.
Veal
Rap each chops’s bone with aluminum foil to prevent charring. Drizzle chops with olive oil and season with salt and pepper. On a hot grill, mark each side, placing the chops at 10 o’clock for 1-2 minutes, then 2 o’clock for 1-2 minutes, in order to form diamond shapes. Repeat on the other side. Remove chops from the grill and place in oven, cook until medium or desired doneness. (Medium doneness - approx. 10 mins.)
Once done, remove from oven, remove foil and hold warm for 5 minutes before you serve them.
Stuffing
While veal is cooking make the stuffing. Heat a large sauté pan over high heat. Add olive oil, let it get hot. Add shallots, cook until translucent, add garlic and cook one minute. Add lobster meat and let cook another minute. Add artichokes, and tomatoes continue to cook a few minutes. Squeeze a little lemon juice over mixture. Remove pan away from the fire and add cognac, return to heat. Add cream and let mixture reduce slightly, add arugula and continue to cook until greens have wilted and lobster is cooked (just until flesh turns opaque). Season the mixture with salt and pepper. Remove from heat and reserve warm until served with the veal.
On warm platter serve the stuffing and arrange the chops on top. Serve with Cognac cream and Enjoy!
Serves 4
4 Veal Chops, 1-1 ½” inch thick, frenched (remove all meat and sinew from the
bone)
Extra Virgin Olive Oil
Salt & Pepper, to taste
Stuffing
1 Lobster tail, remove meat, discard shell, cut meat into large chunks, reserve in bowl in refrigerator
1/4 Cup Olive Oil
½ Cup Artichokes quarters
¼ Cup Sun-dried Tomatoes, sliced thinly
1 Tbsp Shallots, minced
1 Tbsp Garlic, minced
¼ Cup Cognac
¼ Cup Heavy whipping cream
½ Cup Arugula, thinly chopped
Squeeze of Fresh Lemon juice
Salt & Pepper, to taste
Cognac Cream
2 Tbsp Shallots, minced
2 Tbsp Butter
Pinch of Garlic, minced
1 Cup Veal or Beef Stock (or if you can get it, Demi-Glace)
1 Cup Heavy whipping cream
4 oz Butter
¼ Cup Cognac
Salt & Pepper, to taste
Preheat oven to 400°F.
Make the Cognac Cream first;
In a medium sauce pan melt butter over medium high heat. Add shallots and cook until translucent. Add garlic and cook just until you can smell garlic. Remove pot away from the heat and add cognac, return to heat. Add Veal / Beef stock or Demi, increase heat to high and reduce by half volume. Add cream and reduce again by half. Be very careful at this stage, the sauce must be watched and whisked regularly. Do not to let the sauce boil over, this will cause a huge flare up. Reduce the mixture to a sauce consistency. Remove from heat and finish by adding the butter and constantly whisking until all the butter is fully incorporated into the sauce. Season sauce, to taste, with salt and pepper. Reserve warm until serving with veal.
Veal
Rap each chops’s bone with aluminum foil to prevent charring. Drizzle chops with olive oil and season with salt and pepper. On a hot grill, mark each side, placing the chops at 10 o’clock for 1-2 minutes, then 2 o’clock for 1-2 minutes, in order to form diamond shapes. Repeat on the other side. Remove chops from the grill and place in oven, cook until medium or desired doneness. (Medium doneness - approx. 10 mins.)
Once done, remove from oven, remove foil and hold warm for 5 minutes before you serve them.
Stuffing
While veal is cooking make the stuffing. Heat a large sauté pan over high heat. Add olive oil, let it get hot. Add shallots, cook until translucent, add garlic and cook one minute. Add lobster meat and let cook another minute. Add artichokes, and tomatoes continue to cook a few minutes. Squeeze a little lemon juice over mixture. Remove pan away from the fire and add cognac, return to heat. Add cream and let mixture reduce slightly, add arugula and continue to cook until greens have wilted and lobster is cooked (just until flesh turns opaque). Season the mixture with salt and pepper. Remove from heat and reserve warm until served with the veal.
On warm platter serve the stuffing and arrange the chops on top. Serve with Cognac cream and Enjoy!
Berry Cobbler with Bourbon Anglaise
I got this fabulous recipe when I was studying at the Culinary Institute of America in the late 80's and it's been a go to dessert ever since. The last two weeks of our 2 1/2 year program you worked in the American Bounty restaurant on campus. This was one of the desserts at the time and it's dynamite. Use whatever fruit is ripe for the season and have fun. Just be careful, the bourbon crème anglaise is addicting and you'll struggle not to drink it straight or slather it on everything in the kitchen. Enjoy!
Cobbler:
9 oz. All purpose flour
1/2 oz. Baking powder
12 oz. Sugar
4 Eggs
1 1/2 cup milk
1 capful Vanilla extract
Zest of 1 lemon
1 cup each Strawberries (medium cut) and Blueberries
Preheat oven to 350°F.
Put and even layer of fruit on a buttered and sugared Bennington casserole dish. Reserve on the side. In a large mixing bowl, sift flour and baking powder. Add sugar, eggs, milk, vanilla, and lemon zest. Beat together until just combined. Pour batter over fruit and place in oven. Bake until golden brown about 35-40 minutes.
Bourbon Sauce
4 Egg yolks
1/2 cup Sugar
1/2 cup Bourbon
1 cup whipping cream
In a large mixing bowl beat eggs and sugar very well. Cook over a water bath, whisking constantly until thick and pale yellow(you will be able to see the bottom of the bowl when you draw a whisk through it). Remove the bowl from over the hot bath and stir in the bourbon. Place the bowl in an ice bath and chill down completely. In another mixing bowl, whip the cream to stiff, fold into chilled sauce. Serve over the cobbler and Enjoy!
Cobbler:
9 oz. All purpose flour
1/2 oz. Baking powder
12 oz. Sugar
4 Eggs
1 1/2 cup milk
1 capful Vanilla extract
Zest of 1 lemon
1 cup each Strawberries (medium cut) and Blueberries
Preheat oven to 350°F.
Put and even layer of fruit on a buttered and sugared Bennington casserole dish. Reserve on the side. In a large mixing bowl, sift flour and baking powder. Add sugar, eggs, milk, vanilla, and lemon zest. Beat together until just combined. Pour batter over fruit and place in oven. Bake until golden brown about 35-40 minutes.
Bourbon Sauce
4 Egg yolks
1/2 cup Sugar
1/2 cup Bourbon
1 cup whipping cream
In a large mixing bowl beat eggs and sugar very well. Cook over a water bath, whisking constantly until thick and pale yellow(you will be able to see the bottom of the bowl when you draw a whisk through it). Remove the bowl from over the hot bath and stir in the bourbon. Place the bowl in an ice bath and chill down completely. In another mixing bowl, whip the cream to stiff, fold into chilled sauce. Serve over the cobbler and Enjoy!
The Menu: June 14th - June 20th
Saturday-
Dinner out - The Union Wood Shop, Clarkston
Sunday-"Father's Day"
Grilled Oysters with Shallot Butter & Champagne
Bone-in Prime Aged Ribeye Steak
Sweet Potato Fries with Green Onions
Red Romaine Salad with a Creamy Garlic Dressing
Blueberry Cobbler with a Bourbon Crème Anglaise
Monday-
Fish Tacos with a Fiery Tomatillo Salsa, Warm Tortillas
Smashed Avocados
Citrus Slaw
Tuesday-
Grilled Chicken Thighs with Lemon and Italian Spices
Zucchini and Summer Squash with a Honey-Balsamic Glaze
Wednesday-
Vegetable and Brown Rice Stir-Fry
Romaine Salad with a Japanese Vinaigrette
Thursday-
Bison Meatloaf with Bacon, Mushroom Gravy
Chopped Salad with Warm Shallot Vinaigrette
Friday-
"Smorgasbord Night"
If it's in the frig you can have it!
Dinner out - The Union Wood Shop, Clarkston
Sunday-"Father's Day"
Grilled Oysters with Shallot Butter & Champagne
Bone-in Prime Aged Ribeye Steak
Sweet Potato Fries with Green Onions
Red Romaine Salad with a Creamy Garlic Dressing
Blueberry Cobbler with a Bourbon Crème Anglaise
Monday-
Fish Tacos with a Fiery Tomatillo Salsa, Warm Tortillas
Smashed Avocados
Citrus Slaw
Tuesday-
Grilled Chicken Thighs with Lemon and Italian Spices
Zucchini and Summer Squash with a Honey-Balsamic Glaze
Wednesday-
Vegetable and Brown Rice Stir-Fry
Romaine Salad with a Japanese Vinaigrette
Thursday-
Bison Meatloaf with Bacon, Mushroom Gravy
Chopped Salad with Warm Shallot Vinaigrette
Friday-
"Smorgasbord Night"
If it's in the frig you can have it!
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