Author: bridgete

Categories
Fish Soup

Basque Soup

  • 1 lb. raw tuna, cut into ½-inch cubes (I used mussels and small shrimps as a substitute)
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 1 green red pepper, coarsely chopped
  • 1 yellow onion, coarsely chopped
  • 1 lb. yellow potatoes, peeled and coarsely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp. pimentón (smoked paprika)**I added sambal olek to make it spicy
  • Coarsely chopped Italian parsley leaves, for garnish
  • OPTIONAL-fish bullion cube and sambal olek)
  1. In a medium bowl, season the tuna (or seafood you want) lightly with salt and toss to coat. Set aside.
  2. To a large pot set over medium heat, add the oil; when the oil is hot, add the bell pepper and onion and cook, stirring occasionally, until the onion is softened and translucent, 8–10 minutes.
  3. Add the potatoes and garlic, season with salt, and continue cooking until vegetables are softened but not colored, 3–5 minutes.
  4. Add the pimentón (and sambal) and 3 cups water (*I added fish flavored bullion) and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes.
  5. Turn off the heat, add the tuna, and immediately cover the pan. Set aside until the fish is just barely cooked through, 3–5 minutes.
Categories
Bakery Desserts

Apple Pie

  • 1 recipe for double pie crust
  • 2 1/4 lbs Granny Smith Apples, peeled, cored  6-7 apples (7 cups thinly sliced)
  • 1 1/2 tsp cinamon 
  • 8 Tbsp unsalted butter
  • 3 Tbsp  flour
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 egg , + 1 Tbsp water, for egg wash
  1. Preheat oven to 425˚F.
  2. Melt butter in a pan over medium heat. Whisk  in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
  3. Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
  4. Sprinkle your work surface with flour and roll out bottom pie crust to a 12″ diameter circle. Wrap it around your rolling pin to transfer it to the pie pan. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
  5. Roll second crust into an 11″ round and cut into 10 even thickness strips. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
  6. Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.

link Natasha

Categories
Bakery Desserts

Pie Crust

* 2 ½ cups (325 grams) all-purpose flour

* 1 teaspoon kosher salt

* 1 tablespoon sugar, optional

* 1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

*4 to 8 tablespoons ice water

  1. Add 1 1/2 c flour, salt, and sugar to the food processor (or a bowl). Pulse 2 – 3 times (or cut) until combined.

2. Scatter cubes of butter and mix for 15 seconds until all the flour is coated. Scrape sides and add the remaining 1 cup flour and pulse 4 -5 times until crumbly

3.transfer to a bowl and sprinkle with ice water-maybe 4 tablespoons and use a rubber spatula to smush it together. Add more water if needed. You should be able to make it into a ball that holds together.

4. take the ball out and cut it in half. Then shape into flat discs, cover and refrigerate for at least an hour. (you can freeze it for up to 3 months)

5. On a lightly floured surface, take out one disc and roll into a 12 inch round (or whatever size your pie pan is) Put the pan with crust into the fridge for 20 minutes (or freezer for 5) before filling and cooking.

6. Take out crust after the cooling and let it sit for 5 minutes. Roll out the second disc and cut into strips for the top.

7. Follow recipe for apple pie filling or whatever you are making and just before baking, make the egg wash by whisking cream and egg together and brushing onto the pie.

Categories
Desserts

Pumpkin Cheescake

Joy of baking video

Crust:

  • 1 cup (100 grams) Graham Cracker Crumbs (or crushed Digestive Biscuits)
  • 1/2 cup (50 grams) crushed ginger cookies, homemade or store bought
  • 1 tablespoon (15 grams) granulated white sugar (optional)
  • 4 – 5 tablespoons (55-70 grams) melted butter, cooled to room temperature

Pumpkin Cheesecake:

  • 2/3 cup (145 grams) firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon (2 grams) salt
  • 16 ounces (450 grams) full fat cream cheese, at room temperature
  • 3 large (150 grams) eggs, at room temperature
  • 1 teaspoon (4 grams) pure vanilla extract
  • 1 cup (240 grams) pure pumpkin puree (canned or homemade)
  • Topping:1 cup (225 grams) full fat sour cream, at room temperature
  • 1 teaspoon (4 grams) pure vanilla extract
  • 1/4 cup (50 grams) granulated white sugar

Pumpkin Cheesecake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan. 

Crust: In a medium sized bowl, combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. (This can be done in your food processor.) Evenly press the mixture onto the bottom of the prepared pan. Bake about 8 minutes or until set. Let cool while you make the cheesecake filling.

Pumpkin Cheesecake: In a separate bowl, combine the sugar with the ground cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese, on low speed, until smooth. Add the sugar mixture and beat until combined and creamy smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract and pumpkin puree. Pour the filling over the crust and place the spring form pan onto a larger baking sheet to catch any drips.

Before baking the cheesecake, place a pan, filled halfway with hot water, on the bottom shelf of your oven. This will keep the air moist. Bake the cheesecake for 30 minutes at 350 degrees C (180 degrees C) and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 – 20 minutes, or until the edges of the cheesecake are puffed but the center still looks a little wet and jiggles when you gently shake the pan. 

Topping: Meanwhile, whisk together the sour cream with the vanilla extract and sugar. Immediately spread the topping over the cheesecake and return to the oven and bake about 8 to 10 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cheesecake from the pan by running a flat spatula or sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. This cheesecake can be stored in the refrigerator for about five days, or it can be frozen.

Categories
Soup Vegetarian

Curried Cauliflower Soup

  • 1 head cauliflower (about 2 1/4 pounds), cut into florets, or about 6 cups)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 3 onions, sliced 1-inch thick
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried coriander
  • 1/2 teaspoon hot paprika or chili powder
  • 1 teaspoon cumin
  • 4 cups water
  • 2 cups chicken or vegetable broth
  • 1 cup yogurt or labnne (optional; adjust to suit tastes)
  1. Preheat oven to 450° F. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside 1/2 cup of the crispiest florets for garnish.
  2. Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
  3. Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labne if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.
Categories
-sides Vegetarian

Cauliflower Patties

  • 1 large cauliflower (washed & trimmed into bite size pieces)
  • 3 shallots, peeled and chopped
  • 3 small garlic cloves (peeled and finely chopped)
  • 3 large organic eggs
  • 1 handful Fresh Italian flat leaf parsley
  • 1/2 cup grated Romano cheese
  • 1/2 cup shredded low moisture mozzarella
  • 1/4 cup (or more if needed) unbleached baking flour
  • 1/4 cup (or more if needed) whole milk
  • 1 pinch Salt and pepper to taste
  • 1 tablespoon Light olive oil (for cooking)
  1. Place a large stockpot filled with water to boil on the stove top. Once it comes to a full boil, add the prepared cauliflower and cook until tender, but not too mushy. Drain and rinse with cold water, set aside to cool.
  2. Saute the shallots and garlic in olive oil until soft and fragrant; do not brown. Remove from heat and set aside.
  3. Break the cooked cauliflower pieces down into very small pieces using your hands or a knife. The cauliflower needs to be solid enough to taste and create texture, but not so large as to not allow the patties to cook properly.
  4. Add the eggs, cooked shallots and garlic to the bowl of cauliflower and season with salt and pepper to taste. Mix this well and add some flour and milk to begin creating a batter-like consistency (start with 1/4 cup of each and add more as needed; adjust to get the desired consistency.)
  5. Add the grated cheese, shredded mozzarella and chopped fresh parsley to the mix and blend well until combined. Again, test the thickness here and adjust accordingly adding flour and milk until you are satisfied.
  6. NOTE: The mixture for these patties is a bit of trial and error as it needs to resemble a very thick pancake batter without being too dry or worse, too thin and runny.
  7. Heat a large non-stick skillet to medium-high heat and add drizzle of the light olive oil and test the mixture by spooning a small pattie into the skillet and watch how it cooks and holds its shape.
  8. Use your spatula to press and form the pattie in the skillet as it cooks to make sure it maintains shape and cooks through. Adjust your heat and resist the urge to flip too soon, allow the pattie to cook until light golden brown (about 3-4 minutes each side depending on your stove) before you flip them.
  9. Continue forming and cooking the patties, adding more light olive oil as you go. Remove the cooked patties to a large flat platter to cool (do not overlap them until cooled.) Taste the first patties and adjust your salt and pepper seasoning for the remaining batter, if needed.
  10. I love to serve these after letting them cool as they are much more flavorful at room temperature. These are the ideal hostess side dish (plan to make these during the upcoming holidays) that you can make ahead.
  11. Store them in a sealed container in the refrigerator and simply deliver them to your host and let them come back to room temperature before serving.
Categories
Pasta Shrimp

Creole Crawfish Baked Ziti

  • 2 tablespoons vegetable oil3 tablespoons flour
  • 4 tablespoons butter
  • 1 small onion, diced
  • 1/2 cup bell pepper (green or red), diced
  • 1/2 cup celery, diced
  • 3 green onions, sliced, white and green parts separated
  • 3 cloves garlic, minced
  • 2 15 oz. containers seafood stock (such as Bar Harbor)
  • 2 cups half and half
  • 3 tablespoons tomato paste
  • 1 can diced tomato (14.5 oz.)
  • 1 large bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 – 2 tablespoons creole seasoning (such as Tony Chachere)
  • 10 ounces queso melt (1 tub)
  • 1 tablespoon lime juice
  • 1 pound crawfish tails (typically in the freezer section)
  • 1 pound ziti
  • 1/4 cup chopped parsley plus more for garnish
  • 1 cup grated parmesan cheese

Queso Dip

  • 1/2 cup grated jalapeno cheddar cheese or Pepper Jack cheese
  • 1 cup grated white American cheese
  • 1/2 cup grated white queso cheese
  • 1/2 cup half and half or whole milk

Add cheeses and half of the half and half or milk to the double boiler over low heat. Stir as the cheese melts and add more of the half and half or milk until the mixture reaches the desired consistency. The cheese sauce should be thin, but still thick enough to coat a chip when dipped. Serve immediately or pour into a small slow cooker on the warm setting to serve.

Creole Seasoning

  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 2 tablespoons sweet paprika powder
  • 1 teaspoon smoked paprika 
  • 1 tablespoon dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons cayenne pepper (or less if you don’t want it as hot)
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Place all of the spices in the food processor or blender. Pulse until you get a fine powder. Store in an airtight jar in a dark cupboard until ready to use. For optimal flavor use within 2 months. Makes about 1/2 cup.

Baked Ziti recipe

  1. Bring queso dip to room temperature. Defrost the crawfish tails (if frozen).
  2. In a medium stock pot, heat 2 tbsp oil and 2 tbsp butter over medium heat. Make a roux by adding 3 tbsp flour to the oil and stir the flour; cook and stir constantly (this is important otherwise your flour might burn), about 4 minutes (enough to cook out the raw flavor but keeping the color light).
  3. Add the onion and the white part of the green onion, bell pepper and celery; cook until soft, about 3-4 minutes. Add the garlic and cook about 1 minute. Add the tomato paste and stir to fully incorporate into the roux. Cook another 2 – 3 minutes, stirring often.
  4. Slowly add the stock and stir to fully incorporate the flour. Cook for about 4 – 5 minutes to allow to thicken. Add the half and half and the diced tomato and continue to stir. Add 1 ½ tsp creole seasoning, thyme, rosemary, and bay leaves. Stir and bring to a simmer. Reduce heat to medium-low, cover and simmer for about 15 – 20 minutes, stirring occasionally.
  5. Stir in the crawfish and any liquid, the queso cheese and lime juice. Simmer for a few minutes until the crawfish are heated through (go ahead, have a taste!). Taste and adjust with the Creole seasoning to your liking. You shouldn’t need additional salt beyond the spice seasonings. The spice mix has its fair share of salt.
  6. Add the remaining 2 tbsp butter, a little at a time. Stir until melted. Stir in the chopped parsley. Remove from heat and cover; allowing it to sit while cooking the pasta.
  7. Preheat oven to 375°F
  8. Boil pasta in a medium pot of salted boiling water until about halfway cooked (about 2/3 of recommended cooking time). Drain the pasta. (Save about ½ cup of the pasta water, just in case you need something to thin out the pasta and you don’t feel you have enough sauce. It’s easy enough to just toss it if you don’t need it).
  9. In a large bowl, combine the pasta with about 2 ½ cups of the crawfish sauce with all of the crawfish tails. It should be loose with some sauce pooled on the bottom, but not soupy. The pasta will absorb liquid as it bakes. Add additional sauce (or pasta water) to thin it if it looks dry. Scrape the pasta into a large casserole dish (or foil baking pan for an easy clean-up). Spread 1 cup of sauce over the top and sprinkle about ¾ cup of grated parmesan cheese evenly over the top.
  10. Cover with foil and bake for 25 minutes or until you start to see some bubbling around the edges. Remove foil and bake additional 5 – 10 minutes until bubbling on the sides and the cheese is browning. Remove from oven and let rest 15 minutes before serving.
  11. Garnish with parsley and green onion. Heat any remaining sauce and serve with the pasta along with more Parmesan cheese.
Categories
Vegetarian

Stuffed Romano peppers with ricotta and mascarpone

  • 6 Romano peppers (650g)
  • 200g ricotta
  • 100g mascarpone or cream cheese
  • 40g pine nuts, lightly toasted  
  • 10g fresh oregano leaves, roughly chopped
  • 1 tsp grated lemon zest, plus 1 tsp juice
  • 3 tbsp olive oil  
  • 1 tsp best-quality balsamic vinegar
  • 1 small green chilli, cut into paper-thin slices
  • Salt and black pepper
  1. Preheat the oven to 180C. 
  2. Use a little knife to make a small vertical incision – about 6 centimeters long – from the top towards the end of each pepper. You will use this incision to scoop out the seeds later. Arrange the pepper on a roasting tray and place in the oven for 30 minutes, until soft. Remove and set aside to cool before using a small spoon to carefully extract and discard the seeds. The aim is to leave the stem on the peppers when they are stuffed so take your time here: it’s a fiddly job. Peel the skin off the peppers – again, don’t rush here – and set aside on a kitchen paper-lined plate to dry. 
  3. To make the filling place the cheeses, nuts, oregano, lemon zest, lemon juice and 1 teaspoon of olive oil in a large bowl. Add half a teaspoon of salt and a good grind of black pepper and whisk well. Spoon about 2 tablespoons of the cheese mixture into each pepper and press evenly inside. Don’t worry if the incision increases in the process: you can use your hands to seal the pepper. 
  4. Wipe the peppers clean and place them on individual serving plates. Drizzle 2 teaspoons of olive oil around each pepper and then dot the oil with a few drops of the balsamic. Sprinkle over a few slices of the green chilli and serve.
Categories
-sides Vegetarian

Ricotta hotcakes

  • 225g ricotta
  • 3 tbsp parmesan, grated
  • 125ml milk
  • 2 eggs, separated
  • 80g self-raising flour
  • 40g butter, for frying
  • For the topping:
  • 150g cherry tomatoes
  • 2 tbsp olive oil 
  • Salt and black pepper
  • ½ clove garlic, crushed
  • ½ tbsp balsamic vinegar
  • 50g baby spinach leaves
  • 2 tbsp basil leaves, shredded
  • 30g pine nuts, toasted and chopped
  1. Preheat the oven to 150C/300F/gas mark 2. Cut the tomatoes in half and toss them in a bowl with half the oil and some salt and pepper. Arrange skin-side down on an oven tray and bake for an hour, until the tomatoes have lost much of their moisture.
  2. About 20 minutes before the tomatoes are ready, start on the hotcakes. Combine the cheeses, milk and egg yolks in a large bowl, stir in the flour and a quarter teaspoon of salt, and mix to a uniform batter. Pour the egg whites into a separate bowl and whisk until foamy but not totally stiff; fold into the ricotta mix.
  3. Heat half the butter in a large, nonstick frying pan. Drop in two to three tablespoons of batter per pancake and use the back of the spoon to help shape them into round pancakes roughly 1cm thick and 10cm in diameter. Cook for a minute or two on each side, until golden. Keep warm and repeat with the remaining batter.
  4. Mix the remaining oil, garlic, vinegar and some salt and pepper in a bowl. Add the spinach and, using your hands, toss gently. Serve two pancakes per person, topped with the spinach salad and tomatoes, and finished off with a sprinkling of fresh basil and pine nuts. Serve at once.
Categories
Vegetarian

Asparagus with mushrooms and poached egg

  • 24 asparagus spears, woody ends trimmed and discarded
  • 120g unsalted butter
  • 6 large portobello mushrooms, sliced horizontally into 2mm-thick rounds
  • 2 garlic cloves, peeled and thinly sliced
  • 5g thyme sprigs
  • Salt and black pepper
  • 10g tarragon leaves, roughly chopped
  • 4 eggs, poached just before serving
  • ½ tsp truffle oil
  1. ring a large pan of salted water to a boil and blanch the asparagus for three to four minutes, until al dente. Strain, refresh under cold water and set aside.
  2. Melt half the butter in a large saute pan on a medium heat. Add half the mushrooms, garlic and thyme, plus a pinch of salt and a good grind of black pepper, and fry for 10 minutes, turning occasionally, until the mushrooms are golden-brown at the edges and cooked. Transfer to a plate and keep warm, and repeat with the remaining butter, mushrooms, garlic and thyme, seasoning again. Once all the mushrooms are cooked, keep them warm.
  3. Leave any excess butter in the pan and, on a medium heat, gently saute the asparagus and tarragon with a pinch of salt for a minute, tossing a few times, just to warm through. Divide between four plates, then lay the mushroom discs over the spears. Scatter over the garlic and thyme and top with a poached egg. Drizzle over any butter from the pan, add a grind of pepper and a few drops of truffle oil, and serve at once.