Dinner…

Dinner…

Coconut Bunny Cake
INGREDIENTS:
3 sticks of butter, softened
2 1/2 cups sugar6 extra-large eggs, at room temperature1 1/2 teaspoons vanilla
3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon kosher salt1 cup milk4 ounces sweetened shredded coconut

DIRECTIONS:


Preheat oven to 350 degrees.
 
In a mixer fitted with the paddle attachment.  Cream together butter and sugar.  Add eggs and vanilla.
 
In a separate bowl mix together flour, baking powder, soda, salt and coconut.  Add it to the butter mixture a little at a time alternating with the milk.  End with adding flour coconut mixture.  Do not over mix.Pour cake batter into round cake pan. I line my baking pans with parchment paper that I cut to fit. Bake the cake for 30 minutes.

ASSEMBLY:

Remove cakes from pan and let completely cool.

Taking one cake, cut into half and place together like this:


Cut a “notch” into the cake like this — reserving the cut piece for placement as the “tail.”





Ice cake, after the final coating of icing place coconut all over the cake for “fur.”

Cut “ears” out of cardboard or very stiff paper and place like this:



OPTIONAL:  Use pink jelly beans for eyes.

Coconut Bunny Cake

INGREDIENTS:

3 sticks of butter, softened
2 1/2 cups sugar
6 extra-large eggs, at room temperature
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
DIRECTIONS:
Preheat oven to 350 degrees.
 
In a mixer fitted with the paddle attachment.  Cream together butter and sugar.  Add eggs and vanilla.
 
In a separate bowl mix together flour, baking powder, soda, salt and coconut.  Add it to the butter mixture a little at a time alternating with the milk.  End with adding flour coconut mixture.  Do not over mix.

Pour cake batter into round cake pan. I line my baking pans with parchment paper that I cut to fit. 

Bake the cake for 30 minutes.
ASSEMBLY:
Remove cakes from pan and let completely cool.
Taking one cake, cut into half and place together like this:
Cut a “notch” into the cake like this — reserving the cut piece for placement as the “tail.”
Ice cake, after the final coating of icing place coconut all over the cake for “fur.”
Cut “ears” out of cardboard or very stiff paper and place like this:
OPTIONAL:  Use pink jelly beans for eyes.
CHICKEN PIE
INGREDIENTS:
1/4 pound (1 stick) unsalted butter 
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
1 or 2 frozen puff pastry sheets, thawed, as needed for size of cooking container
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano
DIRECTIONS
Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface.
Remove the chicken to a platter to cool.
Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you’re finished.
 Using a colander, strain the chicken broth into another pot and discard the solids.
When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Wipe out the stockpot and put it back on the stovetop over medium heat.
Melt the butter and then whisk in the flour to form a paste to form a roux.
Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps.
Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.
 Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley.
Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F.
Lay the thawed puff pastry sheets on a lightly floured, cool surface.
Invert cooking crock on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowl, slightly larger than the bowl itself.
Fill the crock 3/4 of the way full. 
Carefully cap the crock with a pastry circle, pressing the dough around the rim to form a seal.
Lightly beat the egg make an egg wash and brush some on the pastry.
Sprinkle the pastry with the Parmigiano.
Set the crock on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.
CHICKEN PIE
INGREDIENTS:
1/4 pound (1 stick) unsalted butter 
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
1 or 2 frozen puff pastry sheets, thawed, as needed for size of cooking container
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano
DIRECTIONS
Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface.
Remove the chicken to a platter to cool.
Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you’re finished.
 Using a colander, strain the chicken broth into another pot and discard the solids.
When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Wipe out the stockpot and put it back on the stovetop over medium heat.
Melt the butter and then whisk in the flour to form a paste to form a roux.
Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps.
Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.
 Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley.
Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F.
Lay the thawed puff pastry sheets on a lightly floured, cool surface.
Invert cooking crock on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowl, slightly larger than the bowl itself.
Fill the crock 3/4 of the way full. 
Carefully cap the crock with a pastry circle, pressing the dough around the rim to form a seal.
Lightly beat the egg make an egg wash and brush some on the pastry.
Sprinkle the pastry with the Parmigiano.
Set the crock on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

CHICKEN PIE

INGREDIENTS:

  • 1/4 pound (1 stick) unsalted butter 
  • 1/2 cup all-purpose flour
  • Sea salt and freshly ground black pepper
  • 3 carrots, cut in 1/2-inch circles
  • 1 bag frozen or fresh pearl onions
  • 1 box frozen or fresh peas, see note
  • Leaves from 4 fresh parsley sprigs
  • 1 or 2 frozen puff pastry sheets, thawed, as needed for size of cooking container
  • 1 egg mixed with 3 tablespoons water
  • 1/4 cup shredded Parmigiano-Reggiano

DIRECTIONS

  • Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface.
  • Remove the chicken to a platter to cool.
  • Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you’re finished.
  • Using a colander, strain the chicken broth into another pot and discard the solids.
  • When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
  • Wipe out the stockpot and put it back on the stovetop over medium heat.
  • Melt the butter and then whisk in the flour to form a paste to form a roux.
  • Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps.
  • Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.
  • Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley.
  • Stir to combine and turn off the heat.
  • Preheat the oven to 350 degrees F.
  • Lay the thawed puff pastry sheets on a lightly floured, cool surface.
  • Invert cooking crock on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowl, slightly larger than the bowl itself.
  • Fill the crock 3/4 of the way full.
  • Carefully cap the crock with a pastry circle, pressing the dough around the rim to form a seal.
  • Lightly beat the egg make an egg wash and brush some on the pastry.
  • Sprinkle the pastry with the Parmigiano.
  • Set the crock on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.
If you have never tried a turkey testicle, this is your chance!” the organizers promise. For those who have other plans this year, you should know that turkey testicles are about the size of “large olives,” They pair well with cocktails and can be prepared “by any recipe for sweetbreads.

— Calvin W. Schwabe, in his book Unmentionable Cuisine.

[Byron, Illinois has been hosting a Turkey Testicle Festival for 35 years. And if you’re lucky enough to be in Huntley, Illinois this week, another testicle festival for you to attend.

FOOD PORN:   COOKIES

Jamie Condliffe captions the above video:

Shove a tray of dough into the oven and something magical happens: that raw mixture of ingredients is transformed into a delightful circle of deliciousness, a cookie. If you’ve ever wondered exactly what science was behind baking, though, this video explains. Zipping through everything from protein structures to the Maillard reaction, it explains some pretty complex chemistry very simply. Maybe go grab a cookie before you sit down and watch it?

In today’s Food Porn™ — 
the apples are coming to season a bit early this year due to abnormally dry days and cooler-then-normal nights.  so that means that it’s time to start making the jellies and jams that are going to fill the gap for “emergency” holiday gifts this year.
this recipe was given to me by one of my parents closest friends when they were over at the house a while back.  everybody raves about it and we’ve got a bumper crop of apples this year, so here we go!
APPLE PIE JAM
INGREDIENTS:
8 cups apples, chopped (tart apples)3 tablespoons lemon juice2 teaspoons cinnamon1/2 teaspoon nutmeg1/2 teaspoon ginger8 cups sugar2 cups brown sugar, packed1 (3 1/2 ounce) box dry pectin2 teaspoons butterDIRECTIONS:
1.  Measure apples into a non-reactive pot, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).2  Add pectin and the butter and spices, lemon juice.3  Bring to a boil.4  Add sugars and bring back to a full rolling boil, boil 1 minute.5  Stir constantly.6  Remove from the heat.7  Skim off any foam.8  Ladle into hot jars leaving 1/4-inch headspace.9  Put on lids.10  Process in water bath 10 minutes.

In today’s Food Porn™ 

the apples are coming to season a bit early this year due to abnormally dry days and cooler-then-normal nights.  so that means that it’s time to start making the jellies and jams that are going to fill the gap for “emergency” holiday gifts this year.

this recipe was given to me by one of my parents closest friends when they were over at the house a while back.  everybody raves about it and we’ve got a bumper crop of apples this year, so here we go!

APPLE PIE JAM

INGREDIENTS:

8 cups apples, chopped (tart apples)
3 tablespoons lemon juice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
8 cups sugar
2 cups brown sugar, packed
1 (3 1/2 ounce) box dry pectin
2 teaspoons butter

DIRECTIONS:

1.  Measure apples into a non-reactive pot, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
2  Add pectin and the butter and spices, lemon juice.
3  Bring to a boil.
4  Add sugars and bring back to a full rolling boil, boil 1 minute.
5  Stir constantly.
6  Remove from the heat.
7  Skim off any foam.
8  Ladle into hot jars leaving 1/4-inch headspace.
9  Put on lids.
10  Process in water bath 10 minutes.

SWEET CHERRY PIE

today’s Food Porn™ is a great seasonal recipe for sweet cherry pie.

first, make and set-aside dough for a double-crust pie [recipe i use is here]

  • 4 cups pitted fresh cherries (about 2 1/2 pounds unpitted)
  • 4 tablespoons cornstarch
  • 2/3 to 3/4 cup sugar (adjust this according to the sweetness of your cherries)
  • 1/8 teaspoon salt
  • Juice of half a lemon
  • 1/4 teaspoon almond extract
  • 1 tablespoon cold unsalted butter, cut into small bits
  • 1 egg, beaten with 2 tablespoons water
  • coarse caster sugar, for the top

Preheat oven to 400°F.

Stir together the cherries, cornstarch, sugar, salt, lemon and almond extract gently together in a large bowl.

Roll out half of chilled dough (use larger piece, if you’ve divided them unevenly) on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, either by rolling it around the rolling pin and unrolling it over the pan or by folding it into quarters and unfolding it in the pan. Trim edges to a half-inch overhang.

Spoon filling into pie crust, discarding the most of the liquid that has pooled in the bowl. Dot the filling with the bits of cold butter.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust, then sprinkle with coarse sugar.

Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden.

Let the pie cool on a rack.

…this  Food Porn™ entry is a classic marinated steak that’s perfect for the grill.  this has great flavor and perfect for any beer lover who likes to grill a good steak! have a party and serve your best cut marinated in this…i used strip steaks, but any medium-graded steak will do.
INGREDIENTS:
1 bottle of stout. (Probably any brand will do but I use Guinness because i first tried this over in Ireland)
1/2 cup sweet onion, diced
4 cloves of crushed garlic
3 tbsp olive oil (plus extra for the saute)
1/3 cup of brown sugar 
4 tbsp molasses
 about 2 teaspoons of dried thyme 
a couple of healthy large grinds of black pepper 
2 tsp salt 
7 drops of tabasco sauce
3 tbs apple cider vinegar
DIRECTIONS:
add enough olive oil to a skillet and saute the onion until well browned, but not burnt.
turn the heat to low and to the skillet, add the garlic, the additional oil, the stout and the vinegar.  stir to mix well and let simmer for about 15 minutes.
remove from stove and let cool
in a LARGE glass bowl, add the remaining ingredients and stir in the cooled liquids from the skillet.  mix well.
add-in the steaks, making sure that you’ve trimmed the fat.
cover with plastic wrap, pushing down the edges so that the steaks are pushed into the marinade and well covered.  if you need more liquid to cover the steaks, add more stout and a bit more oil and vinegar until the steaks are just covered.
place in your refrigerator for about 6-8 hours.
to grill:
remove the steaks from the marinade to a clean plate, cover with plastic wrap and BRING TO ROOM TEMPERATURE.
pre-heat your grill to VERY HOT.
after your steaks have come to room temperature, place on hot grill (turning the heat down on your gas grill or redistributing the coals to the sides on a charcoal grill) to sear on one side and then the other. (about one minute to each side)
cook to desired doneness (and anybody who eats a steak cooked above medium-rare is a heathen!)  use the pressure test to check my steaks. when getting close to having a done steak, press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. a medium steak will be firm but yielding.
take off grill and let REST for about 7 minutes.
EAT!

…this  Food Porn entry is a classic marinated steak that’s perfect for the grill.  this has great flavor and perfect for any beer lover who likes to grill a good steak! have a party and serve your best cut marinated in this…i used strip steaks, but any medium-graded steak will do.

INGREDIENTS:

  • 1 bottle of stout. (Probably any brand will do but I use Guinness because i first tried this over in Ireland)
  • 1/2 cup sweet onion, diced
  • 4 cloves of crushed garlic
  • 3 tbsp olive oil (plus extra for the saute)
  • 1/3 cup of brown sugar
  • 4 tbsp molasses
  • about 2 teaspoons of dried thyme
  • a couple of healthy large grinds of black pepper
  • 2 tsp salt
  • 7 drops of tabasco sauce
  • 3 tbs apple cider vinegar

DIRECTIONS:

  • add enough olive oil to a skillet and saute the onion until well browned, but not burnt.
  • turn the heat to low and to the skillet, add the garlic, the additional oil, the stout and the vinegar.  stir to mix well and let simmer for about 15 minutes.
  • remove from stove and let cool
  • in a LARGE glass bowl, add the remaining ingredients and stir in the cooled liquids from the skillet.  mix well.
  • add-in the steaks, making sure that you’ve trimmed the fat.
  • cover with plastic wrap, pushing down the edges so that the steaks are pushed into the marinade and well covered.  if you need more liquid to cover the steaks, add more stout and a bit more oil and vinegar until the steaks are just covered.
  • place in your refrigerator for about 6-8 hours.

to grill:

  • remove the steaks from the marinade to a clean plate, cover with plastic wrap and BRING TO ROOM TEMPERATURE.
  • pre-heat your grill to VERY HOT.
  • after your steaks have come to room temperature, place on hot grill (turning the heat down on your gas grill or redistributing the coals to the sides on a charcoal grill) to sear on one side and then the other. (about one minute to each side)
  • cook to desired doneness (and anybody who eats a steak cooked above medium-rare is a heathen!)  use the pressure test to check my steaks. when getting close to having a done steak, press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. a medium steak will be firm but yielding.
  • take off grill and let REST for about 7 minutes.
  • EAT!
Gazpacho —
…today’s  Food Porn™ is perfect for those hot, humid and still days where you don’t even want the heat from firing-up the grill.  Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar.  My version is a more modern take on this ancient recipe — incorporating more vegetables and leaving the bread to the garnish.
Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
1 cup frozen corn, defrosted
1 cup shredded carrots
1/2 cup diced celery
crushed canned jalapeno peppers (to taste)
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, carrots, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!  Really, don’t, you want this soup to be chunky.After each vegetable is processed, combine them in a large bowl and add the garlic, corn, celery, jalapeno peppers, tomato juice, vinegar, olive oil, salt, and pepper.
Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Serve with great italian bread slices and garnish with toasted garlicly croutons and chopped parsley.  Sit by the pool with your best friends in your wet trunks and enjoy the sun going down.  This goes along really well with a cold strong beer.

Gazpacho —

…today’s  Food Porn™ is perfect for those hot, humid and still days where you don’t even want the heat from firing-up the grill.  Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of breadolive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar.  My version is a more modern take on this ancient recipe — incorporating more vegetables and leaving the bread to the garnish.

Ingredients

  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 1 cup frozen corn, defrosted
  • 1 cup shredded carrots
  • 1/2 cup diced celery
  • crushed canned jalapeno peppers (to taste)
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, carrots, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!  Really, don’t, you want this soup to be chunky.

After each vegetable is processed, combine them in a large bowl and add the garlic, corn, celery, jalapeno peppers, tomato juice, vinegar, olive oil, salt, and pepper.

Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Serve with great italian bread slices and garnish with toasted garlicly croutons and chopped parsley.  Sit by the pool with your best friends in your wet trunks and enjoy the sun going down.  This goes along really well with a cold strong beer.

Food Porn™ Submission: Pad Kee Mao – Drunken Noodles

image

Here’s a recipe for Drunken Noodles, I picked up on a cookery course that I did in Thailand! The course is particularly memorable because there was an extremely attractive US air force pilot on the course with us. It was quite difficult to keep your mind on the cooking when you had a very hot guy standing next to you!

  • 100g Big Rice Noodles
  • 50g Sliced chicken breast
  • 100g Kale, carrot and baby carrot
  • 1 Tablespoon Garlic
  • 2 Tablespoons Oyster Sauce
  • 2 Tablespoons Fish sauce
  • 2 teaspoons sugar
  • 1 Tablespoon light soya sauce
  • 10 -15 – small chillies
  • 2 -3 Vegetable oil

Method

  1.  Prepare the chicken by slicing into thin strips
  2. Prepare the vegetables by slicing into thin strips
  3. Crush the garlic
  4.  Add to the vegetable oil to a heated wok and then stir fry, the garlic, chili and chicken until the chicken is nearly cooked.
  5. When the chicken is almost cooked add the vegetables and the noodles.
  6.  Immediately add the water, fish sauce, oyster sauce, sugar and soy sauces.
Strawberry Shortcake with Buttermilk Biscuits
…today’s Food Porn™  is another classic late spring dessert.  fresh strawberries are just coming into season and are all-over the farm stands these days here in New England.

INGREDIENTS:
2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)
1/2 cup plus 3 tablespoons sugar
2 tablespoons raspberry preserves
1 cup chilled whipping cream
1 teaspoon vanilla extract
Buttermilk Biscuits
Powdered sugar
DIRECTIONS:
Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.
BUTTERMILK BISCUITS
INGREDIENTS:
2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2/3 cup plus 1 tablespoon chilled buttermilk
DIRECTIONS:
Preheat oven to 375°F. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.
Gradually add buttermilk, tossing with fork until large moist clumps form.
Gather dough into ball. Divide into 4 pieces. Shape each piece into 3-inch round. Transfer to baking sheet, spacing evenly.
Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale).
Transfer biscuits to rack and cool to lukewarm. (Can be prepared 6 hours ahead.) Cool. Wrap tightly in aluminum foil and store at room temperature until ready for use.

Strawberry Shortcake with Buttermilk Biscuits

…today’s Food Porn  is another classic late spring dessert.  fresh strawberries are just coming into season and are all-over the farm stands these days here in New England.

INGREDIENTS:

  • 2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)
  • 1/2 cup plus 3 tablespoons sugar
  • 2 tablespoons raspberry preserves
  • 1 cup chilled whipping cream
  • 1 teaspoon vanilla extract
  • Buttermilk Biscuits
  • Powdered sugar

DIRECTIONS:

Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.

Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)

Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.

BUTTERMILK BISCUITS

INGREDIENTS:

  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 2/3 cup plus 1 tablespoon chilled buttermilk

DIRECTIONS:

Preheat oven to 375°F. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.

Gradually add buttermilk, tossing with fork until large moist clumps form.

Gather dough into ball. Divide into 4 pieces. Shape each piece into 3-inch round. Transfer to baking sheet, spacing evenly.

Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale).

Transfer biscuits to rack and cool to lukewarm. (Can be prepared 6 hours ahead.) Cool. Wrap tightly in aluminum foil and store at room temperature until ready for use.

…in this Food Porn™ entry a classic New England summer-time dessert — Blueberry Cobbler.
INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup whole milk
1/3 cup butter, melted
2 cups fresh blueberries
1/3 cup sugar
1 teaspoon vanilla extract
DIRECTIONS
Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
Add in milk and butter; stir to combine.
Spread batter into a greased 8-inch square baking pan.
Sprinkle blueberries evenly over batter.
Sprinkle with 1/3 cup sugar and drizzle with vanilla.
Bake at 350° for 40-45 minutes or until a pick comes out clean.
Serve plain or with vanila ice cream on top.

…in this Food Porn entry a classic New England summer-time dessert — Blueberry Cobbler.

INGREDIENTS:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3/4 cup whole milk
  • 1/3 cup butter, melted
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
  2. Add in milk and butter; stir to combine.
  3. Spread batter into a greased 8-inch square baking pan.
  4. Sprinkle blueberries evenly over batter.
  5. Sprinkle with 1/3 cup sugar and drizzle with vanilla.
  6. Bake at 350° for 40-45 minutes or until a pick comes out clean.

Serve plain or with vanila ice cream on top.

…in this Food Porn™ entry — a very simple veggie dish that includes everybody’s favorite ingredient … bacon!
Green Bean Bundles
[recipe makes 20 bundles]
10 slices bacon
1 pound fresh green beans
1 cube beef bouillon
4 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon garlic powder
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside.
Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 1 cups of the water and dissolve the bouillon cube in it.
Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.
In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved and the mixture is reduced by 1/4.
Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

[inspired by The Cracker Kitchen]

…in this Food Porn™ entry — a very simple veggie dish that includes everybody’s favorite ingredient … bacon!

Green Bean Bundles

[recipe makes 20 bundles]
  • 10 slices bacon
  • 1 pound fresh green beans
  • 1 cube beef bouillon
  • 4 tablespoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside.
  3. Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 1 cups of the water and dissolve the bouillon cube in it.
  4. Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.
  5. In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved and the mixture is reduced by 1/4.
  6. Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

[inspired by The Cracker Kitchen]

…scrambled eggs — with Gordon Ramsey.

(Source: rossroads)

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