Monday, November 26, 2012
Red Onion & Fig Tapenade with an explanation!!
Seems like just yesterday we were gathering for Easter, in any case I hope and wish that every ones Thanksgiving was as wonderful as mine.
Three great flavors that work so well together are Goat Cheese, Fig and Caramelized Onion, wrap it all up in puff pastry, pop open a good Proceco and the party has begun. The sweetness of the fig and the tang of the caramelized onion brought upon by the port and balsamic vinegar compliment and off set the goat cheese just enough to ask the question of why this works so well. Let us begin by making up some Red Onion and Fig Tapenade. This is actually not a Tapenade as a Tapenade is classically Black Olives, Capers, Garlic and Olive Oil with spices smashed together to make a paste like spread, but as everything in the Culinary World is changing we might as well chunk off another classic and bastardize it. I get a kick out of how things are marketed by using a fancy name that really has nothing to do with the product, Tapenade is one of those words, fun fact, the word Tapenade comes from the word Tapenas which is Provencal for Capers of which we will not find in this recipe but will use the name or word to replace spread, jam , jelly, enduit or otherwise anything that can be spread upon a cracker or slice of bread. I better move on to the recipe and accept things are changing.
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Ingredients:
1 cup dried Black Figs (Chopped)
2 cups Sweet Red Onion ( sliced)
1 tbsp Olive Oil
1/2 cup Red Port Wine
1/4 cup Balsamic Vinegar
1/4 cup Water
2 tbsp Garlic Puree
1 tbsp Sugar
1tsp fresh Lemon Juice
Sea Salt to taste
Add the water to a sauce pan and bring to boil, add dried figs reduce heat and simmer until liquid has reconstituted the dried figs. As that is going on in a saute pan heat olive oil, add sliced onions, cook over med heat until soft, add garlic cook until caramelized holding nice color, deglaze with port wine, bring to simmer, add balsamic vinegar and reduce liquids by half, add sugar, stir in the figs, cook until most of the liquid is gone, add lemon juice and a pinch of Sea Salt and stir again, remove from heat, allow to cool, once cooled place into food processor and blend until you have a smooth texture. This can be served with Goats Cheese on crackers or sliced bread but I will be back to share a way to serve this that is impressive and way to simple.
Until then Think Good Thoughts and Smile!!
Tuesday, November 13, 2012
Baked Scotch Apple.......
Yes I am fully aware of the hot spirited beverage that goes by the name Scotch Apple or Apple Scotch depending on where you are, this is kind of a take off of that very beverage but in the form of a Baked Apple.
I am no pastry chef, the truth of it baking and pastry is my weakest downfall as a chef but I do have a couple of things in my bag of tricks that I do, do well. Nothing fancy but certainly tasty. I find it interesting as a chef who loves Grand Manger, blowing sugar and other aspects of decorating I do not find myself pulled towards baking and pastry, guess that is why we have bakers and pastry chefs, of which I have over the top respect for. I am amazed at there patience and ability to pay such close attention to the detail of measurements that create such works of edible beauty. Bake to the apple which I am a bit embarrassed to share here but with the holiday season coming upon us it is a simple flavorful spirited dessert anyone can do.
Instead of listing all the ingredients I will just say it as I go so to speak.
First take a Red Gala Apple, (this is great with Asian Pears as well), core the seeds and soak for 2-24 hours in a more amber Blended Scotch Whisky such as Johnny Walker Red which has the perfect aged smokiness to it. After soaking the apple, pull it from its spirited bath reserving the liquids for a bit later or a little nip as the apple is baking in a 350 degree oven. Before placing in the oven take 1tbsp Raisins and chopped walnuts, stuff into the hollowed core of the apple, then into the oven. As the apple is baking, in a mixing bowl add 2 tbsp creme fraiche, sour cream or Jocoque, 1 tsp brown sugar and 1 tsp of scotch whisky, whip together adding a pinch of Cinnamon and some Meyer lemon zest. Now the apple has baked for 30-45 mins and is soft to touch pull it from the oven, plate and pour the Creme Fraiche over the baked goodness, sprinkle a bit more brown sugar and there you have it Scotch Baked Apple, nothing fancy just flavorful and warming to the heart on a cold night. If the flavor of Scotch is not your thing one could substitute with brandy but trust me even if you dislike the taste of Scotch you will enjoy the apple that has bathed in it.
I mentioned Asian Pear so quickly I will mention that the process is the same with a great option to Scotch, use Amaretto. Almond and Pear together needs no validation, one change I would make is to stuff the core with toasted almonds, dried cherries and a bit of marzipan leaving the raisins and walnuts to the apple.
There is nothing impressive about baked fruit, neither in technique nor presentation just simple goodness.
I am no pastry chef, the truth of it baking and pastry is my weakest downfall as a chef but I do have a couple of things in my bag of tricks that I do, do well. Nothing fancy but certainly tasty. I find it interesting as a chef who loves Grand Manger, blowing sugar and other aspects of decorating I do not find myself pulled towards baking and pastry, guess that is why we have bakers and pastry chefs, of which I have over the top respect for. I am amazed at there patience and ability to pay such close attention to the detail of measurements that create such works of edible beauty. Bake to the apple which I am a bit embarrassed to share here but with the holiday season coming upon us it is a simple flavorful spirited dessert anyone can do.
Instead of listing all the ingredients I will just say it as I go so to speak.
First take a Red Gala Apple, (this is great with Asian Pears as well), core the seeds and soak for 2-24 hours in a more amber Blended Scotch Whisky such as Johnny Walker Red which has the perfect aged smokiness to it. After soaking the apple, pull it from its spirited bath reserving the liquids for a bit later or a little nip as the apple is baking in a 350 degree oven. Before placing in the oven take 1tbsp Raisins and chopped walnuts, stuff into the hollowed core of the apple, then into the oven. As the apple is baking, in a mixing bowl add 2 tbsp creme fraiche, sour cream or Jocoque, 1 tsp brown sugar and 1 tsp of scotch whisky, whip together adding a pinch of Cinnamon and some Meyer lemon zest. Now the apple has baked for 30-45 mins and is soft to touch pull it from the oven, plate and pour the Creme Fraiche over the baked goodness, sprinkle a bit more brown sugar and there you have it Scotch Baked Apple, nothing fancy just flavorful and warming to the heart on a cold night. If the flavor of Scotch is not your thing one could substitute with brandy but trust me even if you dislike the taste of Scotch you will enjoy the apple that has bathed in it.
I mentioned Asian Pear so quickly I will mention that the process is the same with a great option to Scotch, use Amaretto. Almond and Pear together needs no validation, one change I would make is to stuff the core with toasted almonds, dried cherries and a bit of marzipan leaving the raisins and walnuts to the apple.
There is nothing impressive about baked fruit, neither in technique nor presentation just simple goodness.
Wednesday, November 7, 2012
Recipe Cassoulet, bringing it all together.....
Beans are cooked, ham hocks are soaked and the list is prepped, in a stock pot over med-high heat add 1 tbsp olive oil, add mirepoix of celery, carrot, shallots and garlic, cook until they begin to sweat or look glossy, add sliced Andouille Sausage, cook for 2 mins, deglaze with white wine, cook for another 2 mins, add chicken stock, bean water and diced tomatoes, bring to boil and remove from heat, Allow to become room temp. As all this is cooking and cooling place Ham Hocks and Duck Confit in Earthware cookery, Add strained cooked beans to the stock pot mixture, give it all a good stir then transfer to earthware covering the Ham Hocks and Duck Confit, Wrap the Thyme and Oregano in a small piece of cheese cloth making a bouquet, place bouquet in the earthware cookery, cover and into the oven it shall go at 350 for 3-4 hours. Check the Cassoulet after 2 hours or so, add a bit of stock if needed, recover to finish. Remove earthware from oven and get ready to receive the WOW factor on your palette. Some cover with puff pastry and re bake the cassoulet individually but I recommend finishing this dish with a small slice of fried sour dough, duck cracklings and a good crack of black pepper.
This flavor packed dish deserves a wine that can stand up and add to the complexity of the flavors it holds. Some may argue Red or White, I believe it is of personal choice and my choice is a 2007 St. Suprey Cabernet Savignon. Enjoy!!
I will be back with what I call Quick Cassoulet in a few posts but first stay tuned for a Lamb Shank recipe that will bring tears of happiness, until then "Think Good Thoughts and Smile".......
Tuesday, November 6, 2012
Recipe Cassoulet, List of Ingredients!!
I spoke of the earthware pot, they do make a difference in the final fare however there are options if one doesn't have clay cookery. Some chefs use Crock Pots which is a great Idea for slow cooking some things, but I found to be unacceptable for a good Cassoulet. Something was lost in the method, the crock pot made an OK Cassoulet but not a Great Cassoulet, my second choice of cookery for Cassoulet is Cast Iron. Which ever cookery you choose I'm sure you will enjoy this great recipe.
OK, onto the ingredients, remember this is from scratch and takes time to prepare, I will be offering a quick version following the final posting of Cassoulet.
Ingredients:
1 lbs dried Great Northern Beans (refer to previous post)
2 ea smoked Ham Hocks ( 4-6 oz each)
1 lbs pork sausage ( Andouille is my choice)
6 Duck Confit (Leg & Thigh)
3 cups med diced Carrots
3 cups med diced Celery
1.5 cup chopped Garlic
1.5 cup chopped Shallots
3 cup diced fresh tomato
2 cups dry White Wine
2 cups chicken stock
1 cup cooking water from beans
4 sprigs fresh thyme
4 sprigs fresh oregano
Sea Salt
Fresh Cracked Pepper
Next will be the process of putting this all together, one portion of this I will mention today is to soak the Ham Hocks in luke warm water for 2-4 hour changing the water at least 4 times, commercially smoked ham hocks are filled with sodium and are strong flavored with liquid smoke so unless you smoke them yourself or buy them from a quality specialty butchers shop and you know what there method of smoking is be sure to give them a soak. Happy Shopping !!
I shall return, until then "Think Good Thoughts & Smile"......
Thursday, November 1, 2012
Recipe Cassoulet, introducing the Great Northern Bean!!
White beans are the heart and soul of Cassoulet. My pick is the Great Northern Bean though there are others one could use such as Navy or Cannelli beans. Why Great Northern you might ask, there delicate flavor, Great Northern beans do not have a strong flavor allowing them to absorb the flavors of the other ingredients giving ones buds a rush of flavors with each bite.
It has been long argued if soaking of the beans is necessary, in my view no, it is important to inspect the beans as a whole discarding cracked or otherwise imperfect beans and a quick rinse with cold water. It has been said by soaking dried beans they will allow one to produce less flatulence or gas once cooked, myth or fact, you be the judge. OK now onto the cooking of the Great Northern Beans. Sure one could use canned beans and I will offer a recipe for cassoulet using canned Great Northern Bean but the liquid in which the beans are cooked play an important role in the grand finale.
I use the 1 - 1 ratio when cooking the bean meaning 1 pound of dried bean to 1 gallon of liquid or water in this case.
Fill a stock pot with 1 gallon of water, add dried sorted Great Northern Beans, turn the heat to high and bring to boil, reduce to simmer and cover, allow beans to simmer for 30 mins, after 30 mins minimally salt the water and add 1 tbsp garlic powder or 2 cloves of fresh garlic, recover and simmer for another hour, total cooking time is about 1 1/2 hours or until the beans are just tender. It is important to NOT over cook the beans, keep in mind this is just the first cook of the bean if you will, they will continue cooking as the cassoulet is brought together.
Step two will be in the next posting as will be the total list of ingredients, until then "Think Good
Thoughts & Smile".
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