Author: bridgete

Categories
Desserts

Butterscotch Pots de Creme with Caramel Sauce

This requires 4 hours in the fridge and takes about 1 1/2 hours to make so prepare in advance. This recipe makes about 8 servings.

  • 1 1/2 sticks of butter (170 grams)
  • 1 cup dark brown sugar
  • 5 cups heavy cream
  • 1 tbsp fine sea salt
  • 1 vanilla bean seeded and scraped
  • 6 large eggs (separated)
  • boiling water

Caramel sauce:

  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • whipped creme fraiche and maldon sea salt for serving

Preheat oven to 325. In a large saucepan melt the butter. Add the brown sugar and cook over moderately high hear, whisking constantly until smooth and bubbly, about 5 minutes. Take off the heat and gradually whisk in cream. Return to the boil whisking again and add the salt and vanilla bean,

in a large heatproof bowl, whisk the egg YOLKS, Gradually whisk int eh hot milk and then strain into 8 ramekins. (6 oz) Set them in a shallow roasting pan and put it in the oven. With a tea kettle add the boiling water to the roasting pan. (half way up the ramekins) cover with foil and cook for 1 hour. (still slightly wobbly) Refrigerate for 4 hours.

To make the caramel sauce: In a saucepan mix the sugar with 2 tbsp of water and cook undisturbed over high heat until deep amber (about 6 minutes) Using a moistened pastry brush, brush down the sides of the saucepan to get the crystals from time to time. Remove from the heat and add 2/3 cups water and then stir until smooth. Let it cool and then add the vanilla.

top the custards with caramel, whipped cream and sprinkle with salt.

Categories
Vegetarian

Fontina stuffed Potato Skins

To make this ahead, bake the potatoes up to 2 days in advance and fill with stuffing. Before serving. let them stand at room temperature for 30 minutes, sprinkle with parmesan and bake as directed.

  • 3 1/4 lbs baking potatoes (this is about 8 potatoes)
  • 1 cup milk
  • 1/3 cup sour cream
  • 1/4 cup buttermilk
  • 1 cup shredded fontina cheese
  • 1/4 cup finely chopped chives
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 tbsp (1 1/2 oz) grated fresh parmesan reggiano cheese

Preheat oven to 400. Pierce potatoes with a fork and bake for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh leaving about a 1/4 inch thick shell.

Combine flesh, milk,sour cream, and buttermilk and mash with a potato masher. Stir in cheese and add chives, butter, salt and pepper. Refill shells. Place potatoes on a baking sheet and sprinkle with parmesan.

cook for 12 minutes at 400. Then take them out and preheat broiler. Broil for 2 minutes or until brown and bubbly.

Categories
bread&pizza

Pizza

  • 2 teaspoons/5 grams dry active yeast
  • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
  • 2 teaspoons/5 grams kosher salt
  • 2 tablespoons/30 milliliters olive oil
  1. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
  2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
  3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
  4. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
  5. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.

STYLE #2

DOUGH  
4 1/2 cups(22.5 ounces / 637.9 grams)bread flour
1 1/2 cup(12.5 ounces / 354.4 grams)water
2 teaspoons(0.27 ounce / 7.7 grams)active dry yeast
3 tablespoons(0.5 ounce / 14.2 grams)powdered milk
1 teaspoon(0.2 ounce / 5.7 grams)salt
1 tablespoon(0.42 ounce / 11.9 grams)sugar
2 tablespoons(1 ounce / 28.4 grams)vegetable oil
In a stand mixer (KitchenAid) fitted with a dough hook, add the 354.4 grams water, 7.7 grams yeast and 14.2 grams powdered milk.

Mix thoroughly until yeast has fully dissolved.

Mix the remaining dry ingredients together in a separate container and add them to the mixer. 637.9 grams flour/ 5.7 grams salt/ 11.9 grams sugar

Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes.
The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the 2 tablespoons vegetable oil one tablespoon at a time).

Add 1/2 cup (4 ounces) of vegetable oil to a 14″ pan style pizza pan making sure that the oil completely covers the bottom.

After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately 3/4″ thick and about 12″ in diameter. If you have more dough than you need, save the remainder for another time.

Place the dough in the pan and cover tightly.

Let the dough rise until it has filled the entire pan and is about 1 1/2″ thick.

Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).

WHEN READY TO MAKE
Preheat oven to 260 °C for about 30-45 minutes.
Remove dough from the refrigerator and add sauce, cheese, and toppings.
Bake at 260 °C on a pizza stone for 14 minutes.

Categories
Pasta Scallops

Penne Pasta with Gorgonzola cream sauce and scallops

  • 3/4 cup broth
  • 1/2 cup dry white wine
  • 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
  • 2 cups heavy cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound penne
  • scallops
  • 1/3 cup grated Parmesan, plus more for serving
  • 3 tablespoons chopped fresh parsley

In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes. 

Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.

In a large pot of boiling, salted water, cook the pasta until almost done. Drain.

Grill the scallops on high heat. Cut into 4. Toss the pasta and scallops with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

 Notes

Variations Try the sauce and pasta with broccoli, asparagus, green beans, sauteed mushrooms or just fresh herbs.