Camille Cooks For You

Dinner With Friends

Posted on June 1, 2013 by Camille

Last night we had a wonderful dinner with our friends, Jodie, Tyler, Reid, Lois and Doug. Reid is Jodie and Tyler’s son and Lois and Doug are Jodie’s Parents. We are friends with both sets of people and have been for a long time. Last night was especially wonderful because we were able to spend time with them alone. Usually there are a gazillion people around and we can’t talk or relax and enjoy each other’s company. I made a simple yet elegant dinner; one that I’ve made before so I didn’t have to spend too much time thinking while cooking. That was a good thing since wine was flowing freely.

There is nothing more satisfying for me than to have friends and family over for dinner. Since we don’t have any family in South Florida, our Florida friends have become our family which makes them doubly special to us.

Here is our dinner in words and pictures. I have included some of the recipes and if you want more or if you have any questions leave a comment on the blog or email me at

camille@camillecooksforyou.com

As always, I look forward to hearing from you. Your input is very important to me and it will help to make me a better blogger and a better recipe writer.

Lovely and Delicious Salad Topped with Roasted Lemon Vinaiagrette

Hydroponic Bibb Lettuce Wedges with Triple Cream Brie, Hearts of Palm, Haas Avocado Vine Ripened Beef Steak Tomatoes, Pickled Onion, Roasted Almonds Tossed with Roasted Lemon Vinaigrette (Vinaigrette Recipe is in previous post)

Sauteed Shrimp and Soft Polenta

Sautéed Jumbo Shrimp in Beurre Blanc, Sautéed Baby Spinach, Soft Polenta Topped with Tomato Marmalade

Soft Polenta

Serves 4 to 6

1½ Cups Stone Ground Yellow Cornmeal

1 Cup Heavy Cream

2 Cups Milk

4 Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth, Heated

1 Teaspoon Coarse Sea Salt

½ Teaspoon Freshly Ground Black Pepper

4 Sprigs Fresh Thyme

2 Garlic Cloves, Peeled and Smashed

1½ Tablespoons Unsalted Butter

¼ Cup Freshly Grated Parmigiano-Reggiano

In a large non-reactive stock pot or Dutch oven add milk, cream and 1 cup of the chicken stock along with the salt, pepper, thyme and garlic. Bring to a simmer and immediately remove from the heat. Steep the mixture for 30 minutes. Once steeped, remove and discard the thyme and garlic from the milk mixture.

Bring the milk mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and continue cooking, whisking continuously for about 10 minutes. Add one cup of chicken stock and continue to cook over very low heat for another 10 minutes. Keep adding the rest of the chicken stock in this manner and whisk until all the chicken stock is incorporated. Cover the pan and cook over very low heat for another 10 minutes, stirring every couple of minutes. At this point the polenta should be creamy and smooth much like creamy mashed potatoes. Stir in the butter and grated Parmigiano. Check for seasoning and add more salt and pepper if necessary. Serve immediately.

Tomato Marmalade

Makes 3 Cups

1/3 Cup XVOO

8 Garlic Cloves, Sliced

2 28 Ounce Cans Diced Tomatoes, Drained

½ Teaspoon Fresh Thyme, Finely Chopped

½ Teaspoon Fresh Oregano, Finely Chopped

1 Bay Leaf

¼ Cup Granulated Sugar

1 Cup Madeira or Spanish Sherry

1 Teaspoon Coarse Sea Salt

½ Teaspoon Freshly Ground Black Pepper

In a large sauté pan, heat the oil over medium heat and cook the garlic, stirring often until golden, 1 to 2 minutes. Add tomatoes, thyme, oregano, bay leaf, sugar, salt, pepper and the Madeira or Spanish Sherry and briskly simmer, stirring frequently and crushing tomatoes with the back of a spoon, until tomatoes start to break down and oil separates slightly, about 1 hour.

Remove from the heat and serve immediately or cool completely and store in the refrigerator in a covered container for up to one week.

XVOO Cake With Berry Compote, Balsamic Syrup and Whipped Sweetened Creme Fraiche

XVOO Cake with Berry Compote, Balsamic Syrup and Whipped Creme Fraiche

Makes One 9” Cake

5 Large Eggs

1¼ Cups Granulated Sugar

1½ Cups Extra XVOO, Plus Extra For Brushing Cake Pan

2 Cups Sifted Cake Flour (Not Self Rising), Plus Extra For Dusting Cake Pan

2/3 Cup Yellow Cornmeal, Stone Ground Medium

1¾ Teaspoons Baking Powder

1 Teaspoon Fine Sea Salt

Grated Zest of One Orange

Confectioners Sugar for Dusting

Preheat oven to 325°. Lightly brush sides and bottom of a 9″ cake pan with XVOO and dust with cake flour. Tap our excess flour. Line the bottom of the pan with a parchment paper round and oil and flour that as well.

In a medium size bowl combine the shifted flour, cornmeal, baking powder and salt.

In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and granulated sugar until smooth. Add the olive oil in a slow and steady stream until completely incorporated. With the mixer on low speed, add the flour/cornmeal mixture. Mix until completely blended. With a rubber spatula, fold in the orange zest.

Scrape the batter into the prepared cake pan and bake for 45 minutes, turning the pan half way through the cooking time. To check for doneness insert a wooden skewer into the center of the cake. If the skewer doesn’t come out clean, bake for an additional 10 to 15 minutes, checking it half way through the time.

When done, remove the cake pan to a wire cooling rack for 30 minutes. Invert the cake onto the rack and cool completely. When completely cooled, dust the top with confectioners sugar and serve plain or with Berry Compote and Balsamic Syrup. Top with a dollop of Sweetened Whipped Creme Fraiche.

Berry Compote with Balsamic Syrup

Makes About 6 Cups Compote and 1 Cup Syrup

For the Berry Compote

¼ Cup Granulated Sugar

2 Tablespoons Raspberry Liquor

3 Cups Strawberries, Rinsed, Hulled and Sliced in Half Lengthwise

2 Cups Blueberries, Rinsed

1½ Cups Blackberries, Rinsed

1½ Cups Raspberries, Rinsed

For the Balsamic Syrup

1 Cup Balsamic Vinegar

2 Tablespoons Granulated Sugar

Reserved Juice From Berry Compote

For the Berry Compote

In a medium size saucepan combine the sugar and the raspberry liquor and bring to a boil to dissolve the sugar. Once the sugar is dissolved add the strawberries and toss to coat the strawberries with the syrup. Bring back to a gentle boil and cook for one minute. Add the blueberries, toss to combine with the strawberries and cook for one minute more.

Remove the pan from the heat and add the blackberries and the raspberries. Gently combine with the strawberry/blueberry mixture being careful to not break up the raspberries and the blackberries.

Let the mixture sit in the pan for about 10 minutes. Drain the berries and reserve the juice. Place the berries in a container, cool completely and refrigerate until ready to serve.

The berry compote should be made the day of serving.

For the Balsamic Syrup

In a small saucepan combine the berry juice, balsamic vinegar and 2 tablespoons of sugar and bring to a boil to dissolve the sugar. Reduce the heat to a slow simmer and cook the mixture until it is thick and syrupy, stirring often, about 10 minutes. The syrup is thick enough when it leaves a trail on the bottom of the pan when you run a spoon through.

Cool and serve at room temperature.

Hints and Tips: The syrup can be made up to a week in advance and kept refrigerated. Bring to room temperature before serving.

Posted in Accompaniments, Appetizers, Cake, Desserts, Food For Thought, Fruit, Fruit Desserts, Menus, Recipes To Share, Salad, Shrimp, Side Dishes, Vegetables, Vinaigrette | Tagged Balsamic Syrup, Berry Compote, Cornmeal, Lemon Vinaigrette, Polenta, Roasted Lemons, Tomato Marmalade, XVOO Cake | Comments Off

Summer’s Kick Off Holiday

Posted on May 24, 2013 by Camille

The beginning of summer officially kicks off this weekend with Memorial Day. This is the weekend when Swimming Pools open and Barbeques are fired up for the first time after many months of miserable weather. That is if you live up North. We Floridians get to enjoy these summer activities all year long, and I hate to say it, we do take this beautiful weather for granted. It’s not until we hear that the weather will be cold and raining in the Midwest or the East coast on this first weekend of summertime activities that we realize just how blessed we are to live in Paradise.

If you are planning on a barbeque this weekend here are some recipes for do ahead salads (you won’t have to be in the kitchen working while everyone is outside) and a great marinated flank steak.

Marinated and Grilled Flank Steak

Nothing says summer more so than steak on the grill. With the flavorful marinade the steak bathes and cooks in, the aroma is quintessentially summer. If you don’t have a grill you can do this inside on a cast-iron grill pan. Just be sure to turn on the exhaust fan. The smoke will be intense.

Serves 4

1          3 Pound Flank Steak
½         Cup Firmly Packed Dark Brown Sugar
½         Cup Dijon Mustard
½         Cup Soy Sauce
½         Cup Vegetable Oil
2          Teaspoons Sesame Oil
4          Garlic Cloves, Smashed
1          1 Inch Piece Fresh Ginger Thinly Sliced (Unpeeled)
1          Teaspoon Freshly Ground Black Pepper
1          Teaspoon Coarse Sea Salt at Grilling
2 Tablespoons Southwest Spice Rub

Chimichurri Condiment

In a bowl, mix the sugar and mustard to a paste, add soy and mix to combine. Slowly whisk in the two oils until emulsified. Add the garlic, ginger and black pepper and blend well.

Place the marinade in a shallow baking dish and dredge steak into the marinade. Turn the steak to coat it with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours and no more than 6 hours turning several times during the marinating time. If you marinate it more than 6 hours it will begin to cook and the meat will become leathery.

Once steak has marinated, remove it from refrigerator. Take the steak out of the marinade and wipe off excess marinade with a paper towel. Rub the steak all over with the Southwest Spice Rub and sprinkle with Sea Salt. Bring the spice rubbed steak to room temperature for at least 30 minutes. In the mean time, heat your grill to medium-high. When grill is hot, grill the steak for about 6 to 8 minutes per side for medium rare, turning each side one quarter turn half way through each sides cooking. This will give you beautiful grill marks. I suggest cooking the steak with the grill lid closed.

Transfer to a cutting board and let rest for 10 to 15 minutes. Slice thinly across the grain on a slight angle and serve with Chimichurri.

You can skip the spice rub if you like. Sprinkle with sea salt and freshly ground black pepper before you grill.

You can marinate the steak in a heavy-duty zip lock plastic bag as well. Place all of the marinade ingredients in the bag. Add the steak and be sure the marinade coats the meat. Don’t forget to place the bag in a bowl or dish to catch any marinade that might leak from the bag.

Southwest Spice Rub

4          Tablespoons Dark Brown Sugar, Firmly Packed
4          Tablespoons Ground Cumin
2          Tablespoons Garlic Powder
2          Tablespoons Chili Powder
2          Tablespoons Ancho Chili Powder
2          Tablespoons Chipotle Chili Powder
4          Teaspoons Freshly Ground Black Pepper
2          Teaspoons Crushed Red Pepper Flakes
2          Teaspoons Fine Sea Salt

Combine all ingredients thoroughly and store in a jar with a tight lid.

Chimichurri

This is a twist on the traditional Argentinean condiment and is a great accompaniment to grilled steaks, chicken and fish. Chimichurri is also really delicious as a spread on a steak sandwich or a pulled pork sandwich.

Makes 1½ Cups

1          Cup Cilantro Leaves
1          Cup Italian Parsley Leaves
6          Roasted Garlic Cloves
6          Scallions (One Bunch)
1          Teaspoon Crushed Red Pepper Flakes
2          Tablespoons Red Wine Vinegar
½         Cup XVOO
1          Teaspoon Coarse Sea Salt
½         Teaspoon Freshly Ground Black Pepper

Place the cilantro, parsley, garlic, scallions, pepper flakes and vinegar in a blender and puree. With the motor running, add the XVOO in a slow, steady stream through the lid of the blender, blending until the sauce comes together. Add the salt and pepper and blend.

The mixture will be the consistency of a coarse paste. Store in an air-tight container and refrigerate for up to a week. It may separate but stirring will bring it back together.

Swamp Cabbage Slaw (Fresh Hearts of Palm Slaw)

Swamp Cabbage Slaw

This is my take on cabbage slaw. It is super refreshing and doesn’t need much in the way of herbs. You want to taste the Hearts of Palm and since the flavor is subtle you don’t want to disguise it with strong flavors.

Fresh Hearts of Palm are not always easy to find, even in Florida. But you can order them on line by visiting www.localharvest.org

Serves 4 As A Side Dish

3 Pounds Fresh Hearts of Palm
2 Large Carrots, Peeled and Grate Medium on a Box Grater
2 Celery Stalks with Tops, Thinly Sliced on an Angle Crosswise
½         Medium Red Onion, Thinly Sliced Lengthwise
½         Cup Flat Leaf Parsley, Finely Chopped and Squeezed Dry
1/2 Cup Mayonnaise
1 Tablespoons Dijon Mustard
1 Tablespoons Granulated Sugar
2 Tablespoons White Balsamic Vinegar
1          Teaspoon Coarse Sea Salt
½         Teaspoon Freshly Ground Pepper

Remove the hard outer core from each heart of palm and discard. The inner part of the heart of palm will be semi-soft. Cut each heart of palm in half crosswise (each should be about 6 inches before cutting). Cut each piece into thin julienne strips.

In a large bowl combine the julienned hearts of palm, shredded carrots, sliced celery, sliced onion and chopped parsley.

In a medium bowl combine the mayonnaise, mustard, sugar, vinegar, salt and pepper. Whisk the ingredients until well combined. Pour over the hearts of palm mixture and toss to incorporate. Check for seasoning.

Transfer to container with a lid and refrigerate several hours or overnight, giving the salad time to blend the flavors.

You can substitute white cabbage for the hearts of palm. With the amount of dressing in this recipe use one 1 pound bag of cole slaw mix sold in your grocers produce department.

Roasted Moroccan Potato and Olive Salad With Roasted Lemon Vinaigrette

Roasted Moroccan Potato and Olive Salad

Serves 4 – 6

3 Pounds Small Red Potatoes, Sliced in Thirds, Ends Cut Off and Discarded
½ Cup XVOO
1          Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1          Cup Roasted Lemon Vinaigrette (Recipe Follows)
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
Pinch of Crushed Red Pepper Flakes
1          Teaspoon Coarse Sea Salt
4 Tablespoons Chopped Flat Leaf Parsley
3          Celery Stalks, Thinly Sliced Crosswise
1          Bunch Scallions, Thinly Sliced Crosswise
2 Cups Assorted Olives Such as Kalamata, Sicilian, Greek, Pitted and Large Olives Cut in Half

Preheat oven to 425°F.

In a large sauté pan, heat the XVOO until hot and add the potatoes, 1 teaspoon sea salt and ½ teaspoon pepper. Toss to coat the potatoes. Transfer to the preheated oven and roast for 20 minutes. Toss the potatoes around half way through the cooking time. Check for doneness by inserting a thin bladed knife into the center of a potato. If the knife goes in without any resistance the potatoes are cooked. If not cooked, roast for another 10 minutes and check again.

When the potatoes are cooked through, remove from the oven and set aside to cool for 10 minutes. Drain and transfer the potatoes to a bowl. Toss with the roasted lemon vinaigrette, cumin, paprika, crushed red pepper flakes, salt, parsley, celery, scallions and olives. Serve warm or at room temperature.

Hints and Tips: It is best to mix the salad while the potatoes are still warm. The warm potatoes will absorb all of the flavors from the dressing.

Roasted Lemon Vinaigrette

Makes About 1 ½ Cups

¼         Cup Roasted Lemon Juice, From About 3 Lemons (Recipe Follows)
2          Tablespoons White Balsamic Vinegar
3          Roasted Garlic Cloves
2          Shallots, Peeled
1          Tablespoon Dijon Mustard
1          Cup XVOO
1          Teaspoon Coarse Sea Salt
½         Teaspoon Freshly Ground Black Pepper

In the bowl of a food processor fitted with the steel blade add the lemon juice, vinegar, garlic, shallots, mustard, salt and pepper. Process until the ingredients are pureed. Add the oil in a slow, steady stream through the feed tube and continue to process until completely emulsified.

Store in an air-tight container in the refrigerator for up to 3 days.

Roasted Lemons

6 Lemons Cut in Half Crosswise

Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish.

All that is left is dessert. How about doing a Summer Fruit Crostada? It is the perfect ending for a Summer Kick Off Barbeque.

Summer Fruit Crostada

Makes One 11” Rustic Tart

½         Recipe Pate Sucre (Recipe Follows)
3 Each Ripe Peaches and Nectarines, Cut into 1/2 Inch Wedges
1          Cup Blueberries, Rinsed and Stems Removed
1          Cup Cherries, Pits Removed and Cut in Half
¼         Cup Granulated Sugar
2          Tablespoon Cornstarch
1          Large Egg Lightly Beaten with 1 Tablespoon Cold Water
2          Tablespoons Sanding Sugar for Dusting

Preheat the oven to 425° with rack in the middle of the oven. Line a baking sheet or pizza pan with wholes with parchment paper.

Roll the pastry into an 13-inch circle on a lightly floured surface. Transfer to the baking sheet.

In a large bowl mix all of the fruit with the sugar and cornstarch. Place the mixture in the middle of the pastry leaving a two inch border. Gently fold the border up over the edge of the fruit being careful not the tear the pastry. Brush the folded edge with the egg wash and sprinkle with sugar.

Bake for 25-35 minutes or until the pastry crust is golden brown and the fruit juices are hot and bubbling. Remove from the oven and let cool for 15 minutes. Using two wide flat spatulas, carefully transfer to a serving plate and serve warm or at room temperature with Crème Fraiche, Ice Cream or Whipped Cream.

Pate Sucre (Sweetened Pastry Crust, Pie Crust)

Here’s a recipe I have made over a thousand times. I’ve made it so many times that I feel confident in the preciseness of this recipe and the ease of it as well. This same recipe can be used for unsweetened crust for savory pies and tarts: Just leave out the sugar. Nothing else has to be adjusted.

3½      Cups All Purpose Flour
¼         Cup Granulated Sugar
1          Teaspoon Fine Sea Salt
8          Ounces Cold Unsalted Butter (2 Sticks) Each Stick Cut Into 16 Pieces
½         Cup Cold Vegetable Shortening Such as Crisco
5 – 6    Tablespoons Ice Water

My personal preference for making this or any pastry crust is to use my fingertips. To make it my way, place the flour, sugar and salt in a large bowl and whisk to combine. Add the cut up butter and blend into the flour mixture using your fingertips. Work quickly so butter does not get too soft. Blend until the mixture resembles coarse meal or small peas. Add the vegetable shortening in the same manner. When all is mixed take a small amount and press it together in the palm of your hand. If it stays together it is time to add the water. Start with 5 tablespoons of the ice water and pour over the mixture. Gather the mixture together into a ball. If it is too crumbly and won’t stay together add a little more water. You want the mixture to come together nicely. Not dry or wet. Turn the dough out onto a lightly floured surface and form it into two balls. Flatten into disks and wrap the disks in plastic. Refrigerate 1 hour.

If this all seems to daunting, use your food processor following this next set of directions: Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and shortening to the flour. Pulse the mixture until the mixture forms crumbs the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine the mixture and the dough comes together. Turn the dough out onto a lightly floured surface and form it into two balls. Flatten into disks and wrap the disks in plastic. Refrigerate 1 hour.

Wow!! This is a long blog chock full of good stuff. If you make only one of the recipes in this article I will be very happy.

Let me know your results.

camille@camillecooksforyou.com

Have a great holiday!!!

Posted in Accompaniments, Ahh Haa Moments, Beef, Charcoal Grill, Desserts, Food For Thought, Fruit Desserts, Hints and Tips, Lemon, Meat, Menus, Pate Sucre, Recipes To Share, Salad, Side Dishes | Tagged Moroccan Potato Salad, Roasted Lemon Vinaigrette, Summer Fruit Crostada, Swamp Cabbage Slaw | Comments Off

Cedar Plank Grilling

Posted on May 1, 2013 by Camille

Cedar Plank Grilling

Sunday, early evening, was the perfect time to grill and what better food to grill than seafood AND what better way to grill seafood than on cedar planks? Every time I grill with or without cedar my first comment is “I will never cook in the house again!”.

The flavor is incredibly wonderful and the clean up is exceptionally easy. NO POTS AND PANS!!! When I grill, the whole meal is done on my Weber Grill. I’ve been grilling on the Weber for a very long time and I actually feel as comfortable on the grill as I am on a stove. It took a while to figure it out but once I did I feel as if I have it mastered.

You need not be a master to grill and using the cedar plank makes it even easier. You just have to be sure to soak the cedar planks for at least 4 hours and you most certainly must have control of the fire.

To begin with you must start out with the freshest seafood available. It’s at the seafood store where you will be able to find the cedar planks. Soak the planks for 4 hours prior to grilling. Don’t let them dry out.

Build a big charcoal fire and when the briquettes turn white spread them out in an even layer. Place the cedar planks on the grill and let them char for about 5 minutes. It’s always best to put the cover on the grill when you put the planks on the grill: They won’t catch fire. After 5 minutes of charring, flip them over and put your seafood on the planks. (For the seafood, drizzle with a bit of olive oil and sprinkle with coarse sea salt and freshly ground black pepper.) Cover the grill and cook the seafood pretty much the same as you would in an oven at a high roasting temperature. I cooked the shrimp for about 4 minutes and them flipped them over and cooked 4 minutes more. (I used large shrimp – 15 to a pound – cleaned and peeled with the tail left on.)

The fish I grilled was a beautiful piece of grouper weighing about 12 ounces. I cooked the grouper for approximately 12 minutes since it was a very think piece. (Each piece of fish will vary so use your fish cooking knowledge and you won’t go wrong.) Once I removed the seafood from the grill, I covered it loosely with foil and let it rest and “juice up” for about 10 minutes.

If you plan on doing lobster start it out on the grill, meat side down, to char and grill mark it and then finish, meat side up, on the plank. I used small Florida Lobster tails weighing about 6 ounces each. They cooked perfectly but really too small to have any flavor. When I do lobster again I will use either large Florida tails (they have much more flavor) or Maine Lobster tails because small Maine tails are flavor abundant.

I also cooked a baked potato and vegetables on the grill. For the potato I rubbed it with XVOO and liberally sprinkled it with coarse sea salt. I did not wrap it in foil but I did put it on a piece of foil to act as a sort of pan. It took about 45 minutes to cook. I did this before I grilled the seafood and kept the potato warm in my kitchen oven. For the vegetables I drizzled them with XVOO and sprinkled with coarse sea salt and freshly ground black pepper.

Cedar Plank Grilling

So there you have it. Be adventurous and give Cedar Plank Grilling a try. I promise you that you won’t be disappointed and you my never cook inside your home again; at least not seafood (or steak or chicken or pork or lamb).

Questions, comments, ideas? Leave a comment or email me at

camille@camillecooksforyou.com

Cedar Plank Grilling

Posted in Accompaniments, Ahh Haa Moments, Charcoal Grill, Food For Thought, Lobster, Menus, Recipes To Share, Seafood, Side Dishes, Vegetables | Tagged Cedar Plank, Charcoal Grill, Entree, Finster Murphy's Seafood, Grouper, Lobster, Seafood, Shrimp, Weber Grill | Comments Off

Chocolate Cheesecake

Posted on April 12, 2013 by Camille

Chocolate Cheesecake Piled High With Chocolate Curls

When Cousin Kathy asked for a dessert to serve at her weekly family dinner I suggested Chocolate Cheesecake. I developed this recipe years ago and it has always been a favorite of mine and everyone who has eaten it. It is incredibly simple to make. Actually the most involved part of the process is making the chocolate curls.

It did my curls in a variegated mixture of white and dark chocolate but if this is your first attempt at curling go with dark only. To make the curls, melt 6 ounces of chocolate over a double boiler. Once completely melted pour on to a sheet pan and spread out with a spatula. Let cool to a point in which you are able to work it. (You can put it in the freezer for a few minutes to help it cool faster.) You will know when it is ready to curl when you press it with your finger and it leaves a slight indentation. Begin curling with a cheese scraper or vegetable peeler. Pull the scraper or peeler towards you with a little pressure on the chocolate. You will begin to see how the curls work. As you make the curls place them on top of the cooled cheesecake and keep piling until you reach the look you are going after. This will take a bit of practice but don’t give up. It’s really worth the effort.

For the chocolate cookies crumbs you can use either chocolate wafers sold in a package at the grocery in the ice cream toppings section or you can use Oreo cookies with the white center removed. Leaving the center makes the crust way too sweet and the consistency can be weird.

Camille’s Chocolate Cheesecake Supreme

Makes One 9” Cheesecake

For the Crust

1½ Cups Chocolate Cookie Wafer Crumbs

¼ Cup Granulated Sugar

1/3 Cup Unsalted Butter, Melted

For the Cheesecake

8 Ounces Hershey’s Special Dark Chocolate Chips, Melted and Cooled to Room Temperature

3 8-Ounce Packages Cream Cheese, Room Temperature

1 Cup Granulated Sugar

2 Tablespoons All-Purpose Flour

1 Teaspoon Pure Vanilla Extract

1 Teaspoon Fine Sea Salt

2 Large Eggs

1 Large Egg Yolk

¼ Cup Whole Milk

Preheat oven to 375°.

For the Crust

Spray a 9” springform pan with non-stick baking spray such as Pam.

In a medium size bowl, combine the chocolate cookie crumbs and the sugar. Add the butter and blend well. Transfer the crumbs to the prepared springform pan and firmly press onto the bottom and 2” up the side of the pan. Set aside.

For the Filling

In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, sugar, flour and vanilla on medium speed until smooth and creamy. Add the whole eggs and the single yolk, one at a time into the mixture. Be sure each egg is incorporated before adding the next. Beat on low for one minute. Add the milk in a steady stream and beat until completely blended, about one minute more. Add the melted and cooled chocolate and beat until completely incorporated.

Pour the filling into the prepared springform pan. Smooth the top with an off set spatula. Place the springform pan onto a baking sheet (to prevent oven splatter from the butter in the crust) and bake for 40 – 45 minutes. Test for doneness by inserting a long thin knife into the center. The cake is done when the knife comes out clean.

Cool the cheesecake in the springform pan on a wire cooling rack for 15 minutes. Run a small metal spatula or thin knife around the edge to loosen the cheesecake from the pan. Cool for 30 minutes more. Carefully remove the springform pan ring from the cheesecake and cool completely before refrigerating. Refrigerate for at least 4 hours or overnight before topping with Chocolate Curls and slicing into delicious wedges.

Any questions? Leave a comment or email me at

camille@camillecooksforyou.com

Posted in Ahh Haa Moments, Cake, Cheesecake, Chocolate, Desserts, Food For Thought, Hints and Tips, Recipes To Share | Tagged Chocolate Cheesecake, Chocolate Crumb Crust, Chocolate Curls | Comments Off

Braised Short-Ribs, Spaetzel, Beer Braised Brussels Sprouts

Posted on April 10, 2013 by Camille

Short-Ribs, Spaetzel, Brussels Sprouts

For some crazy reason, last night I felt like having a “comfort food dinner”. Maybe it was because I am feeling a little sad about losing my publisher or maybe it was just because I needed to cook something that took time and thought. Whatever the reason, it turned out pretty good, if I must say so myself.

The recipe for the short-ribs was written and I wanted to test it to make sure it was right. (It is.)

Braising Short-Ribs

The spaetzel recipe was one I learned from an Austrian chef I worked with in the early 80’s and was written in the little recipe book I started while working at La Vielle Maison in 1979.

My Book

Spaetzel

The beer braised Brussels sprouts came about because I had a lonesome can of beer from last October sitting in my frig I needed to use and thought it would go well with the sprouts. (It did.)

Beer Braised Brussels Sprouts

Oven Braised Beef Short-Ribs

Ask your butcher for large short ribs. Sometimes the grocery store has a package with 1 or 2 very large short ribs and 2 very small. Consistency in size is important when braising.

Serves 4

4 10 to 12 Ounce, Beef Short-Ribs

2 Tablespoons XVOO

2 Tablespoons Unsalted Butter

Flour For Dredging Short-Ribs

2 Teaspoons Coarse Sea Salt

1 Teaspoon Freshly Ground Black Pepper

6 Garlic Cloves

1 Medium Spanish or Vidalia Onion

4 Celery Stalks with Leaves

4 Large Carrots

1 Cup Good Red Wine

Zest of One Large Orange

3 Cups Homemade Beef Stock (Page) or Low Sodium Canned Beef Broth

1 Bouquet Garni Consisting of Several Sprigs Each of Fresh Thyme, Fresh

Oregano, Fresh Flat Leaf Parsley, 2 Bay Leaves

Preheat oven to 325° with the rack in the lower third of the oven.

Pat the Short-Ribs dry and season with some of the salt and pepper. Dredge the Short-Ribs in the flour and shake off any excess.

In a large pot, such as a Dutch oven that will hold the Short-Ribs in one layer without crowding, heat the XVOO and butter over medium high heat. When the butter stops foaming add the Short-Ribs and brown on all sides until a golden crust forms, about 3 minutes per side. Remove from pan and set aside.

Meanwhile, in the bowl of a food processor fitted with the steel blade, add the garlic, onion, celery and carrots and process until the vegetables are finely chopped. Do this using the pulse button. You do not want to puree the vegetables or have a mushy consistency.

After you remove the Short-Ribs from the pan, check your XVOO-butter. If it is too brown and on the verge of burning, discard and add the same amount of XVOO and butter back to the pan. Once the butter stops foaming (that is if you added more XVOO and butter) add the processed vegetables, and the rest of the salt and pepper and sauté, scraping up the bits on the bottom of the pan, about 8 minutes. Add the red wine and the orange zest and reduce by half. Add the Short-Ribs and pour the beef stock over them. Pour enough to just barely cover the Short-Ribs. Add the bouquet garni and bring to a boil.

Cover the pan with a lid and place in oven. Cook for 2½ to 3 hours. The Short-Ribs are done when the meat is fork tender and almost falling off the bone.

Remove the pan from the oven and remove the Short-Ribs from the pan using a large slotted spoon or Chinese skimmer. You don’t want the Short-Ribs to fall apart when removing them. Set aside. Remove the bouquet garni, skim the fat off the top of the sauce and bring to a boil. Reduce until thickened, stirring the whole time, about 3 or 4 minutes.

Serve immediately topped with some of the sauce.

Hints and Tips: Use this same recipe for Osso Bucco using veal shanks and substituting white wine for the red.

Beer Braised Brussels Sprouts

Serves 4

1 Pound Brussels Sprouts, Medium in Size, Core Trimmed and Cut in Half Length-Wise

1 Tablespoon Unsalted Butter

1 Tablespoon XVOO

12 Ounces Lager Beer

1 Teaspoon Coarse Sea Salt

½ Teaspoon Freshly Ground Black Pepper

In a sauté pan large enough to hold all of the Brussels sprouts in a single layer heat the butter and oil over medium high heat. When the butter stops foaming add the Brussels sprouts to the pan and sauté tossing around in the butter and XVOO. Add the salt and pepper. Toss to combine. As soon as the sprouts start to take on a little color deglaze the pan with some of the beer and reduce the beer by half tossing the sprouts around. Once reduced add more beer and reduce and toss again. Continue to do this until the sprouts are cooked and all of the beer is used. This should take about 15 minutes for small sprouts and 20 minutes for large. Transfer to a serving dish and serve immediately.

Spaetzel

Serves 4

1 Cup All-Purpose Flour

1 Teaspoon Fine Sea Salt

½ Teaspoon Freshly Ground Black Pepper

Pinch Freshly Grated Nutmeg

1 Large Egg

½ Cup Whole Milk

3 Tablespoons Unsalted Butter

¼ Cup Chopped Flat Leaf Parsley

½ Teaspoon Coarse Sea Salt

¼ Teaspoon Freshly Ground Black Pepper

In a medium bowl combine the flour, 1 teaspoon salt, ½ teaspoon pepper and nutmeg. In a small bowl beat the egg and milk together.

Make a well in the flour and add the egg/milk mixture all at once. Combine well with a wooden spoon and beat until small bubbles begin to form on the surface. Set aside and let rest for 15 minutes.

Bring a large pot of salted water to a boil. To make the Spaetzel place a large holed colander over the water and pour the batter into the colander. Using a rubber spatula push the batter through the holes of the colander. Cook the Spaetzel for 3 to 4 minutes, stirring often to keep the Spaetzel from sticking together. Drain and rinse with cold water. (I use a Spaetzel Press; a gift from the Austrian Chef who taught me how to make Spaetzel.)

In a large sauté pan melt the butter over medium high heat. Once the butter stops foaming add the Spaetzel and toss around in the butter. Cook until heated through. Add the parsley, season with salt and pepper and toss to combine.

Serve immediately.

For all of my cold weather friends and family this could be the last of the comfort food recipes for a while since your weather is getting more spring-like: For my friends and family in the South, it’s good once in a while to have a cold weather comfort food dinner before it gets blistering hot.

Enjoy the recipes and if you have any comments, suggestions or ideas, please feel free to contact me on this blog or you can always reach me by email at

camille@camillecooksforyou.com

Ciao For Now!!!!

Posted in Accompaniments, Ahh Haa Moments, Beef, Food For Thought, Meat, Menus, Recipes To Share, Side Dishes, Vegetables | Tagged Brussels Sprouts, Short-Ribs, Spaetzel | Comments Off

Chocolate Cake and Lemon Cup Cakes

Posted on April 4, 2013 by Camille

Chocolate Cake With Ganache

Lemon Cup Cakes with Lemon Curd Filling Topped with Italian Meringue

I promised several people I would post the recipes for Chocolate Cake with Ganache and Lemon Cup Cakes Filled with Lemon Curd and Topped with Italian Meringue.

Before I do that I have some news I want to share with you about the book. I was practically on my way to sending the finished book when I thought I would talk to the publisher about some loose ends. Before I had a chance to do that I received a call from the publisher, Author House, telling me I had been outsourced to Manila. I was not too happy about that since one of the items in my contract states I would not be outsourced. Once I got that straightened out I started chatting with my new “IN THE STATES” co-ordinator about some of those loose ends I wanted to tie up.

In discussing the layout I was planning for the book, my new co-ordinator told me based on my input concerning the content of the book it would have to retail for $90.00 WHAT? $90.00? My original contact knew what my plans were for the book; she knew that I was going to have a large book and knew how many pictures where going to be in the book (I paid extra for an additional 50 pictures to be in the book). She suggested I pay extra (a lot extra) to have price flexibility, meaning I would have say in what I wanted my book to be priced at and the $40.00 I wanted to charge would be fine. Not so, said new co-ordinator. The best price I could get would be $82.00. Imagine my shock.

It seems the only way I could have my book priced at $40.00 would be to have a book with no pictures and only about 75 recipes. In other words, it’s not going to happen: At least not with this publisher.

After much research (AGAIN) I am finding out that all of the Self Publishing, Print on Demand companies are pretty much the same.

So – – – – – I am now once again looking for a publisher. I don’t want to sound like a defeatist but the chances of me getting a regular publisher are pretty small. I am going to submit sections of the book to several publishers and see what kind of response I get. I am being realistic and not expecting much. But, hey, I have nothing to lose.

Until I find someone to publish the book, I will be blogging a lot more often and I will be putting the recipes from the book on my blog. I am certainly not happy about all of this but I am much more accepting of the situation than I was two weeks ago when I found out.

So there you have it. I am no longer upset: I am relieved to have found this out before I submitted my work. Once submitted I would have been bound to the contract and I would have either had to print the book with the huge selling price or cancel the contact and lose all of my money. If anyone out there knows of a publisher that would like to print my book — the book I want to print with a reasonable selling price — don’t hesitate to let me know.

Here are those recipes I promised.

Dark Chocolate Cake With Ganache

Makes Two 9” Layers

½ Cup Cocoa Powder

½ Cup Cold Water

½ Teaspoon Salt

2 Teaspoons Baking Soda

2/3 Cup Margarine

1 2/3 Cups Granulated Sugar

2 Large Eggs

2 Cups Sifted All-Purpose Flour

1 Cup Buttermilk

1 Teaspoon Pure Vanilla Extract

Several Drops Red Food Coloring (Optional)

Preheat oven to 375°.

Spray two 9” round cake pans with non-stick baking spray such as Pam and line each pan with a parchment paper round. Spray the parchment paper as well with the Pam.

In a small bowl mix the cocoa, cold water, salt and baking soda until smooth. Set aside.

In the bowl of a mixer beat margarine to soften. Add sugar and beat until light and fluffy. Beat in eggs one at a time and, when completely incorporated, add the cocoa mixture. Beat until blended. Add the flour and buttermilk alternately in thirds, beginning and ending with the flour. Beat in the vanilla and the optional food coloring.

Divide evenly between the prepared pans and bake for 30 – 40 minutes. Test for doneness with a wooden skewer. When the skewer is inserted into the middle of the cake and comes out clean the cake is done.

Remove from the oven and cool on a wire cooling rack for 20 minutes. Remove the layers from the pans by inverting onto a wire cooling rack. Let cool completely before icing.

Chocolate Ganache

Makes Enough for Two 9” Layers

3 Cups Heavy Cream

¼ Cup Light Corn Syrup

2 Pounds Good Quality Bittersweet Chocolate, Chopped Fine or Hershey’s Special Dark Chocolate Chips

2 Cups Toasted Slivered Almonds, Slightly Crushed with a Rolling Pin

To crush the almonds, place between two sheets of parchment paper and roll over with a rolling pin to slightly crush.

Place the chocolate in a medium large bowl.

In a medium size sauce pan, heat the heavy cream and the corn syrup until just boiling. Remove from heat and immediately pour over the chopped chocolate. Let rest for 5 minutes and then whisk until completely smooth and blended.

Pour half of the Ganache into another bowl and place bowl over ice bath.

Set the other half of the Ganache to the side. Let cool for 15 to 20 minutes, until the Ganache is slightly thickened, not hot, but still pourable.

Stir the chocolate that is sitting in the ice bath until cooled to room temperature. Once cooled, beat in the bowl of a standing mixer fitted with the paddle attachment until light and fluffy.

Set the first layer of the cake on a cake board the exact size of the cake (9”) and place on a rack set over a half sheet pan that is lined with a sheet of parchment paper.

Spread some of the whipped Ganache onto the first layer of cake. Top with second layer and frost the cake with the whipped Ganache using all of it on the top and sides. Smooth top and sides with an off-set spatula. (This is called the crumb coat.) Place the cake in the refrigerator for about 15 minutes or until the Ganache is set.

Once the crumb coat is set, remove from refrigerator and pour the cooled Ganache over the center of the cake top. The Ganache will gently fall down the sides of the cake. Pour the Ganache slowly without stopping until all of the Ganache is used. You will have a completely smooth frosted cake. Let the Ganache set for about 10 minutes. Gently press the crushed almonds onto the sides of the cake.

Remove the cake from the rack and place onto a serving dish. Refrigerate for at least two hours or overnight. Before serving, remove from the refrigerator two hours to let the cake come to room temperature.

Hints and Tips: Using the cake board the exact size of the cake makes it easy to move the cake from the rack to the serving dish.

Resist the urge to spread the pourable Ganache with a spatula. The wonderful thing about this is the way it goes down the sides without any help. Help will leave marks and make the Ganache dull and not glossy as it should be.

If you think the Ganache has set too much and will not pour, microwave for 20 seconds and stir.

All of the Ganache that is left on the parchment paper is easy to scrape off and put into a container. The left over Ganache will keep in the refrigerator for up to two weeks. You can use the left over Ganache to make Chocolate Truffles. To do this roll the Cold Ganache into balls and then in cocoa powder, powdered sugar or finely chopped nuts. Refrigerate until ready to serve.

Lemon Cup Cakes with Lemon Curd Filling Topped with Italian Meringue

You can make the lemon curd to fill the cup cakes a day or two in advance. It is best to have the curd chilled before filling the cup cakes.

Makes 24 Standard Size Cup Cakes

4 Large Eggs, Room Temperature

½ Cup Whole Milk, Room Temperature

2 Tablespoons Fresh Lemon Juice

Zest from One Lemon

2 Teaspoons Pure Lemon Extract

2¼ Plain Cake Flour

1½ Cups Granulated Sugar

2 Teaspoons Baking Powder

1 Teaspoon Fine Sea Salt

8 Ounces Unsalted Butter, Softened, Cut into 16 Pieces

2 Cups Lemon Curd (Recipe Follows), Chilled

Italian Meringue (Recipe Follows)

Preheat oven to 350° with oven rack in middle of oven. Line two standard size cup cakes pans with cup cake liners.

Beat eggs, milk, lemon juice, lemon extract and lemon zest with a fork in a small bowl. Measure out 1 cup of this mixture and set aside (you will have a total of 1½ cups to be used separately). Combine flour, sugar, baking powder and salt in a bowl of a standing mixer fitted with the paddle attachment. Mix on lowest speed to blend the dry ingredients for 30 seconds. With mixer still running at lowest speed, add butter one piece at a time, mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas Once all of the butter is incorporated beat on low for an additional minute. Add reserved 1 cup of egg mixture in a slow and steady stream and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium high and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about ½ cup) in a slow steady stream. Stop mixture and thoroughly scrape sides and bottom of bowl. Beat on medium high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.

Using an ice cream scoop divide batter equally into the prepared cup cake pans. Bake 15 – 17 minutes, until top is light brown and an inserted skewer comes out clean. Cool on rack 10 minutes then remove from pan and cool completely before icing.

Lemon Curd

This will be the best lemon curd you have ever eaten or made. I promise.

Makes 2 Cups

10 Large Egg Yolks

¾ Cup Granulated Sugar

1 Cup Freshly Squeezed Lemon Juice

Zest of 3 Lemons

4 Ounces (1 Stick) Unsalted Butter, Room Temperature

In a medium size heat proof bowl whisk together the yolks, sugar, lemon juice and zest. Place bowl over a pan of simmering water being sure the bottom of the bowl does not touch the water. Whisk the mixture with a wire whisk continually until the mixture becomes thickened to the consistency of pudding, about 8 to 10 minutes. (You must whisk continually to prevent the eggs from scrambling.)

Remove the bowl from the pan and whisk in the butter by bits until completely incorporated. Transfer to a clean bowl and place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Cool to room temperature before refrigerating.

To fill the cup cakes, use an apple corer to cut out the center of the cup cakes. Be sure to go down as far as possible without cutting through the bottom of the cup cake. Us a pastry bag to fill the cup cakes with the chilled lemon curd.

Italian Meringue

It is extremely important to have the egg whites at room temperature whenever making a meringue. If the whites are cold when you add the hot syrup they will clump up and make the mixture not usable.

Makes Enough To Top 24 Cup Cakes

3 Large Egg Whites, Room Temperature

¼ Teaspoon Cream of Tartar

Pinch of Fine Sea Salt

1 1/3 Cups Granulated Sugar

1/3 Cup Water

You have to do the two steps to this recipe simultaneously. Have a standing mixer ready to go along side your stove. You will also need a candy thermometer. (It is imperative for you to have these two items.)

In the bowl of an electric mixer fitted with the wire whisk beat the egg whites on medium speed to break up the whites. Add the cream of tartar and the salt and beat at high speed until stiff peaks form, not dry peaks.

At the same time bring the water and sugar to a boil over high heat, swirling the pan in the beginning to help dissolve the sugar. Do not stir with a spoon. Once it begins to boil, cover the pan with a lid for a minute or two to help dissolve the sugar crystals that form on the side of the pan. Do this instead of washing the crystals down with a brush. Remove the lid and boil the sugar/water mixture until it reaches 238° on the candy thermometer. As soon as it reaches 238° quickly pour the mixture into a 4 cup measuring cup (don’t burn yourself).

With the mixer on low, slowly add the syrup in a slow and steady stream to the egg whites. When all of the syrup is in, turn the mixer on high and beat until the meringue is cool. This will take about 10 minutes.

Place some of the meringue in a pastry bag fitted with a French tip or star tip and decoratively pipe the meringue onto the cup cakes. After the meringue is piped onto the cup cakes, torch it with your blow torch to give it a little brown color. This also sets the meringue. If you don’t have a blow torch (mine is industrial size) place the cup cakes under the broiler about 6 inches below the heat source. Stand there and watch the meringue turn a light brown color. Don’t take your eyes off of it for it will surely burn. It will take only a minute or two to brown under the broiler.

If using either the torch or the broiler be careful to not let the heat start the cup cake liners on fire.

Once the cup cakes are filled and topped they will need to be refrigerated if not serving within an hour. If you refrigerate the cup cakes, remove from the refrigerator about an hour before serving.

If you have any questions please contact me either by leaving a comment on this site or by emailing me at

camille@camillecooksforyou.com

Posted in Ahh Haa Moments, Chocolate, Desserts, Food For Thought, Italian Meringue, Lemon, My Favorite Cook Books, Recipes To Share | Tagged Almonds, Cakes, Cup Cakes, Ganache, Lemon Curd, Meringue | Comments Off

St. Paddy’s Day Feast

Posted on March 5, 2013 by Camille

St. Patrick’s Day is just around the corner and I am looking forward to our traditional Corned Beef and Cabbage Dinner. I post the recipe along with the Irish Soda Bread recipe every year in hopes you will try my Braised Corned Beef and Cabbage with Veggies. I love the recipe and hope you will as well.

St. Patrick’s Day Feast

A St. Patrick’s Day Feast would be incomplete without Irish Soda Bread. This Irish Soda Bread recipe is my version of my friend Kathy Hogan’s mother’s recipe. I changed only a few things in the recipe. Kathy’s mother’s recipe uses margarine, I use butter. Butter gives it a richer flavor. I added caraway seeds because my very Irish customer asked me to when I made it for her family. We all loved the results. It adds another layer of flavor.

Irish Soda Bread

: Peggy’s Irish Soda Bread

Makes 1 Loaf

4          Cups All Purpose Flour
1/3       Cup Granulated Sugar
1          Teaspoon Fine Sea Salt
2          Teaspoons Baking Powder
1          Tablespoon Caraway Seeds, Optional
4 Tablespoons Unsalted Butter, Cold and Cut into 8 Pieces
2 Cups Golden or Dark Raisins, Soaked in Whiskey (Optional. In a small bowl, pour 1/4 Cup Whiskey over the raisins and let them soak for a few minutes. Drain well before using.)
1 ½     Cups Whole Buttermilk
1          Large Egg
1          Teaspoon Baking Soda
1          Large Egg Yolk (For the Glaze)
1          Tablespoon Heavy Cream (For the Glaze)

Preheat oven to 350ºF. Line a sheet pan with parchment paper.

In a large bowl whisk together the flour, sugar, salt, baking powder and the optional caraway seeds.

Cut in the butter with your finger tips or a pastry cutter. (Using your fingers is the most efficient way to cut in the butter. Just be sure the butter is super cold.) Add the raisins and stir until evenly distributed.

In a small bowl, lightly beat the egg with a fork and add the buttermilk. Add the baking soda and stir to combine. Pour the buttermilk mixture into the flour mixture all at once and combine with a fork until all of the liquid is absorbed and the mixture starts to hold together. Turn the dough out onto a lightly floured surface and gently knead until the dough comes together. Don’t over work it or it will be a tough bread.

Form the dough into a round, domed shape 7 to 8 inches in diameter. Place on prepared sheet pan.

In a small bowl mix together the egg yolk and cream and brush the top of the bread all over with the egg wash. Cut a cross into the top of the bread about half an inch deep.

Place the sheet pan in the oven and bake the bread for 60 to 70 minutes, rotating the pan half way through the baking time. Bake until the bread is golden brown and a wooden skewer comes out clean when inserted into the center.

Remove from the oven and transfer to a wire cooling rack. Cool completely before cutting.

Oven Braised Corned Beef with Irish Beer and Irish Whiskey

When buying the corned beef be sure to buy the flat end. This is the largest part of the brisket, the most evenly marbled and the tenderest. The tip end is stringy and not very flavorful. I had to look really hard through the meat section to find a large piece like I use in this recipe. There seemed to be only two to three pound pieces and that, to me, is hardly worth the effort. Besides, the shrinkage factor is crazy. You can buy your corned beef a week in advance as there will be a better selection in size and, as long as you keep it in the bag it comes in, it will fine. This size corned beef will serve six but there will not be any left over.

You might think that with all of the beer and whiskey in the recipe it will have a strong alcohol flavor. But it doesn’t. In fact there is no beer or whiskey flavor at all. The beer does wonders for the taste and texture of the corned beef and the whiskey mellows the taste even more giving it a subtle sweetness. If you prefer not to use beer or whiskey you can substitute a light, no sodium chicken stock. My result was a delicious, melt in your mouth corned beef.

If there is a packet of seasoning in the bag the corned beef comes in, use it. You can never add too much flavor. Don’t use any salt as the corned beef has enough in the brine to flavor everything in the pan.

: Corned Beef Nestled In The Pot

Serves 6

1        4 ½ to 5 Pound Corned Beef Brisket, Flat End
6        Garlic Cloves, Smashed
2        Large Onions, Thickly Sliced
2        Tablespoons Pickling Spice
2      Bay Leaves
2      12 Ounce Bottles of Beer (Not Light Beer) Such as Harps Lager
1/2 Cup Irish Whiskey (Or Canadian Club)
12    Medium Size Carrots, Peeled, Cut Crosswise on an Angle Into 1″ Pieces
6        Medium Size Yukon Gold Potatoes, Unpeeled and Cut Into Quarters
1 Pound Boiler Onions, Peeled and Left Whole with Root End Attached
1      Large Head Savoy Cabbage, Cut Into Six Wedges with Core Left Intact (Leaving the core intact keeps the cabbage leaves together making it easier to handle and it looks good as well.)

Preheat the oven to 325ºF. Rinse the corned beef with cold water to remove all of the brine the meat has been sitting in. Place the corned beef into a large roasting pan. Add the garlic, onions, pickling spice, bay leaves, beer and whiskey. On the stove top bring the liquid to a boil. (It is always good to put a hot pan into the oven when cooking something such as this. It removes all of the time in the oven being wasted to get the pan and its contents hot.) Cover with a lid and place in the oven. (If you do not have a lid for the pan, cover the meat with a sheet of parchment paper and then with foil. Be sure to seal the edges of the foil tightly around the pan.) Braise 3 hours, turning the meat in the pan half way through the cooking time.

At the end of the 3 hours, remove the pan from the oven, turn the meat again, add the carrots and potatoes, scattering them around the meat. Replace the lid (or foil) and place back in the oven for an additional one and a half hours.

Remove the pan from the oven, add the onions and the cabbage, being sure to nestle the cabbage in the liquid and spoon some of the liquid over each wedge. Replace the lid (or foil), place back in the oven and continue braising for 30 to 40 minutes.

Remove the pan from the oven and let everything rest in the pan, covered, for 20 minutes.

Trim off some of the fat from the corned beef. Slice the meat against the grain and decoratively arrange meat and vegetables on a large platter. Drizzle some of the pan juices over the meat and vegetables.

Serve with prepared horseradish (I like the hot horseradish) and coarse whole-grain mustard.

I am looking forward to your comments, so please feel free to make a comment on this or any of my posts. You can also email me at

camille@camillecooksforyou.com

Posted in Accompaniments, Bread, Corned Beef, Food For Thought, Meat, Menus, Recipes To Share, Vegetables | Comments Off

Artichokes

Posted on February 22, 2013 by Camille

Braised Artichokes

Artichoke Before Braising

Cooked Artichoke

Artichokes were a part of my growing up food. Never was there a question about these thistly cactus looking vegetables. I can’t ever remember not having them at least once a week when they were in season. I find it hard to comprehend the fact that most people have never eaten an artichoke let alone cooked one. My life long friend Diann’s mother was another person who very often had artichokes cooking. We took them for granted.

Artichokes are still a part of my diet and I serve them most often as a main course. I don’t need to have anything else with them since my focus is on getting every bit of this wonderfully odd vegetable into my stomach. The preparation I have here has the chokes braised with carrot, celery and onion, dried herbs, XVOO, wine and chicken stock. The vegetables are served with the chokes and make a wonderful accompaniment since they pick up the flavor of the artichoke.

Eating an artichoke can be compared to opening a gift: You take the wrapping off the gift, which in this case are the leaves, one by one to get to the surprise inside – the heart. The heart is the most delicious and luxurious surprise in this gift. You can savor the gift by first sliding the bottom of each leaf between your teeth. This gives you a preview of what the heart has to offer. Sometimes, after a only a few leaves, I can’t wait to devour the heart and I will tear into the artichoke by ripping off the leaves and going straight for it. You have to experience this to know what I am talking about. But the heart can play a mean trick on you with the choke. This fuzzy, prickly center of the heart needs to come out before you can eat the heart. It’s much easier to take it out once it’s cooked, just don’t forget to do it. The easiest way to remove the heart after it’s cooked is to use the tip of your knife to remove the “spiky, furry, indigestible attached to the heart thistle”. I know that most people who do know how to cook an artichoke take the thistly choke out of the center of the heart before cooking and then stuff them. I don’t especially like to go through all of the trouble of stuffing because I enjoy the artichoke as is. If not stuffed it is super easy to remove the choke after it’s cooked and you are eating it.

Right now Artichokes are in season and plentiful at the market. Artichokes originated in the Mediterranean and were brought to the United States in the early 1900’s to California. Artichokes are grown in Castroville, California, and supply 100% of North America. If you are ever in that area at this time of year, treat yourself to a visual experience. They grow in fields alongside the highway and are a beautiful sight to see.

Serves 4

4 Large Globe Artichokes

1 Whole Fresh Lemon to Acidulate Water

6 Garlic Cloves, Crushed

1 Large Spanish or Vidalia Onion, Thinly Sliced

4 Large Carrots, Peeled and Sliced Crosswise into ¼” Slices

4 Celery Stalks with Leaves, Sliced Crosswise into ¼” Slices

½ Teaspoon Dried Oregano

½ Teaspoon Dried Basil

¼ Teaspoon Dried Thyme

½ Cup XVOO

½ Cup White Wine

1 Cup Homemade Chicken Stock or Canned Low Sodium Chicken Broth

1 Teaspoon Coarse Sea Salt

½ Teaspoon Freshly Ground Black Pepper

Pinch of Crushed Red Pepper Flakes

To prepare the artichokes, have ready a bowl of cool water with the juice of one lemon and the rind of that lemon. (Alternately you can use 1 Teaspoon Pure Vitamin C powder instead of the lemon. The lemon or VC will keep the exposed part of the artichoke from oxidizing and turning gray.)

Remove the stems of the artichokes by cutting close to the bottom of the artichoke. Peel the tough outer skin from the stems and place in the acidulated water. Pull the two bottom rows of leaves away from the artichoke. Cut off the top third of the chokes. With a pair of scissors snip the thorny ends of the rest of the leaves and place the artichokes in the acidulated water.

In a large roasting pan or Dutch oven large enough to hold the artichokes standing straight up, place the garlic, onion, carrots and celery. Put the artichokes on top of the vegetables and sprinkle both the vegetables and the artichokes with the dried oregano, basil, and thyme.

Pour the XVOO, white wine and chicken stock over the chokes being sure some of the liquid and dried herbs go into the leaves. Evenly sprinkled the salt, pepper and pepper flakes over the vegetables and artichokes.

Over high heat, bring the liquid to a boil. Reduce the heat to simmer and cover the pan with a lid. Braise the artichokes for 1 hour.

To test for doneness, pull a leaf or two from each artichoke and if they come out with no resistance, the chokes are done. Remove the chokes from the pan and over high heat reduce the liquid by half.

Place the vegetables and liquid on a large serving dish with the artichokes on top and serve immediately.

A FEW WORDS ABOUT THE BOOK: I have been diligently working on my book “It’s All About The Food” I am in the process of organizing the recipes and the sections of the book. When I started this project a couple of years ago I had no idea what I was getting myself into. This is the most difficult thing I have ever done concerning food and cooking. Even the airplane hanger sit down dinner for 350 people wasn’t this hard. I had direction, organization, a lot of very qualified people working and it was an easy event for me to pull off. Don’t get me wrong, there were many sleepless nights and a lot of very, very hard work was put into the event. But this book writing thing is beyond anything I ever believed it would be and taking way more time to complete than I thought possible.

I never really wondered how chefs and cooking show personalities got there books done so fast and put out so many books back to back. They have a staff of writers, organizers, food testers and all of the rest of the people to put their books together. Plus most of them are nationally and/or internationally well known. So often I would hear about people like me, not well known and with no staff to help write the books, taking years to write their cookbooks. I didn’t understand that then but I sure do now.

I am close to having this labor of love complete but I know I still have some huge hurdles to jump. I am looking forward to having the book submitted to the publisher by early summer.

Posted in Ahh Haa Moments, Appetizers, Artichokes, Chicken Stock, Food For Thought, Hints and Tips, Recipes To Share, Vegetables, Wine | Tagged Braised Artichokes, Entree | Comments Off

Quick Bread

Posted on January 14, 2013 by Camille

I’ve been working on the book all morning and now it’s time for me to take a break. The best break for me is to cook something and today I feel like baking. Baking is the most relaxing activity I can do when I am stressed (haven’t been lately) or pressured (I’ve put a lot of pressure on myself to finish the book).

Many of you have asked for the recipes for my quick breads so I am giving you Blueberry Bread, Cranberry Bread and Banana-Toasted Coconut Bread.

In case some of you aren’t familiar with what a quick bread is, I will fill you in. A quick bread is a batter bread as opposed to a yeast bread. It’s quick because you don’t have to let the bread rise for hours. These breads are truly quick especially if you have all of your ingredients organized and ready to use. That is the best advise I can give you.

A note on each bread: For the Blueberry Bread and the Cranberry Bread – Never use frozen berries – EVER. The frozen berries are too wet and the bread will never cook properly. For the Cranberry Bread you can use the food processor to coarsely chop the cranberries, just don’t puree them. For the Banana-Toasted Coconut Bread – If you are able to buy the small Florida Sweet Bananas, do it. These bananas are super sweet and extremely tasty and your bread will be even better. To toast the coconut for this bread, spread the coconut on a half sheet pan or cookie sheet and toast in the oven at 350° for 10 to 15 minutes stirring in 5 minute intervals, or until coconut is toasted.

One more short note: Sorry about the not so great picture of the Cranberry Bread: It’s the best I have. I promise to replace it with a better pic soon.

Blueberry Bread

Blueberry Bread

Makes 1 Loaf

1 Cup Creme Fraiche or Sour Cream

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Lemon Zest

2 Cups All-Purpose Flour

1/2 Teaspoons Baking Powder

1/2 Teaspoons Baking Soda

1 Teaspoon Fine Sea Salt

1 Cup Granulated Sugar

8 Tablespoons Unsalted Butter At Room Temperature (1 Stick)

2 Large Eggs

2 Cups Fresh Blueberries

Preheat oven to 350° with the rack in the middle of the oven.

Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.

In small bowl combine the creme fraiche or sour cream, lemon juice and lemon zest.

In a large bowl whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer with the paddle attachment cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, into the butter and sugar mixture. Be sure each egg is incorporated into the mixture before adding the next.

Turn the mixer to low, add the flour mixture into the butter mixer in thirds, alternating with the creme fraiche or sour cream mixture. Begin and end with the flour mixture. Scrape down the sides and bottom of the mixing bowl when necessary. Gently fold in fresh blueberries.

Spoon the batter into the prepared loaf pan and Bake the bread for 1 to 1 1/4 hours or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin bladed knife to loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.

To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.

Cranberry-Orange Bread

Cranberry-Orange Bread Makes 1 Loaf

2 Cups All-Purpose Flour

1½ Teaspoons Baking Powder

1/2 Teaspoons Baking Soda

1 Cup Granulated Sugar

1 Teaspoon Fine Sea Salt

¼ Teaspoon Nutmeg, Freshly Grated

½ Teaspoon Ground Cinnamon

4 Tablespoons Cold Unsalted Butter

1 Cup Whole Milk

1 Large Egg

1 Tablespoon Grated Orange Rind

2 Cups Fresh Cranberries, Coarsely Chopped

½ Cup Dried Cranberries, Coarsely Chopped

Preheat oven to 350° with the rack in the middle of the oven.

Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.

In a large bowl whisk together the flour, baking powder, baking soda, sugar, salt, nutmeg, and cinnamon. Cut in the butter with a pastry blender or your finger tips until the mixture resembles coarse meal. In a small bowl lightly beat milk, egg and orange rind with a fork and pour over dry ingredients. Stir until just combined. Gently fold in fresh and dried cranberries.

Spoon the batter into the prepared loaf pan and bake the bread for 1 to 1¼ hours or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin bladed knife and loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.

To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.

Banana-Toasted Coconut Bread

Makes 1 Loaf

2¼ Cups All Purpose Flour

¾ Teaspoons Baking Powder

½ Teaspoon Baking Soda

1 Teaspoon Fine Sea Salt

¾ Cup Unsalted Butter (1½ Sticks), Room Temperature

1 Cup Firmly Packed Dark Brown Sugar

½ Cup Granulated Sugar

2 Teaspoons Pure Vanilla

3 Large Eggs

1 1/3 Cups Mashed Bananas (About 3 Large or 5 Small Sweet Florida Bananas)

3 Tablespoons Crème Fraiche

1 Cup Sweetened Shredded Coconut, Toasted Lightly and Cooled

Preheat oven to 350° with the rack in the middle of the oven.

Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.

In a bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment cream the butter with both sugars on medium speed until light and fluffy. Beat in the vanilla and add the eggs one at a time, being sure each egg is well incorporated into the batter before adding the next. With the speed on low, add the smashed bananas and the crème fraiche and beat until just incorporated. Add the flour mixture all at once and beat the batter until it is just combined. Fold in the coconut.

Spoon the batter into the prepared loaf pan and bake the bread for 1 to 1¼ hours, or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin bladed knife to loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.

To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.

If you have any questions and or comments, by now you know the drill.

camille@camillecooksforyou.com

Posted in Bread, Food For Thought, Fruit, Hints and Tips, Recipes To Share | Tagged Banana, Blueberry, Coconut, Cranberry | Comments Off

Prime Rib of Beef Revisited

Posted on December 17, 2012 by Camille

Last year I posted the cooking method for Perfect Prime Rib. I’ve had a lot of people asking me to re-post the article since Prime Rib seems to be the entree of choice for many people this holiday season.

There is nothing better than a Roasted Prime Rib of Beef, Veal, Pork or Lamb for an elegant dinner party, a hearty winter meal or just because you have a taste for roasted meat. I recently roasted all of the above mentioned and they were so delicious that I want to share a few of the secrets that made the meat moist, tender, delectable and really good.

BUY LOCALLY

The most important tip I can give you to achieve a wonderful roast is to start with a very good grade of meat. When buying a rib roast this is the time to splurge and not cut cost. I suggest you go to a neighborhood butcher instead of a grocery store or a big box store. Why? Forming a relationship with a local butcher is what makes buying meat a pleasure. In fact, my practice is to buy all fresh food from a neighborhood or local purveyor. That goes for seafood, poultry and produce as well as meat.

A relationship with your butcher, fish monger and produce person will give you confidence in what you are buying. Once you form the relationship with these people you are always going to be happy with the product. When you walk in to a local purveyor’s store they know your name, your likes and dislikes and will listen to what you have to say – what you are looking for – and if you’re not sure what you want, they can guide you in the right direction. For instance, I had a dinner party the other night and just could not decide what to have for the entree. I went to my local butcher shop and they made suggestions that led me to a Rack of Pork. My butcher sells only prime meats unlike the grocery stores which sell only choice, select and standard (select and standard are very low on the chain of grading).

Following is a little primer concerning meat grading:

Meat Grading

U.S. Prime – Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.
U.S. Choice – High quality, widely available in foodservice industry and retail markets. Choice meats are a little over half of the fed cattle total. The difference between Prime and Choice is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular “marbling”) than Choice.
U.S. Select (formerly Good) – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.
U.S. Standard – Lower quality, yet economical, lacking marbling.

There are four other grades, Commercial, Utility, Cutter, and Canner. Commercial is super low quality, lacks tenderness and is produced from older animals. I am not sure where this grade of meat is sold but I can guess. The other three grades are rarely used in foodservice operations and primarily used by processors and canners.

I find that local purveyors sell meat, seafood and poultry that is steroid, hormone and anti-biotic free and produce that is not dusted with pesticides and is chemical free.

I think I just got a little long winded on meat grading and buying. Let’s go on to cooking a really great Prime Rib of Beef.

Perfectly Perfect Roasted Prime Rib of Beef Au Jus

Serves 10 to 12

1 15 Lb. Prime Rib (About 5 Ribs)

½ Cup XVOO

2 Tablespoons Coarse Sea Salt

1 Tablespoon Coarse Ground Black Pepper (Butcher’s Grind)

1 Tablespoon Garlic Powder

1 Cup Good Red Wine

3 Cups Homemade Beef Demi-Glaze or Good Quality Beef Stock

Preheat oven to 350 Degrees F (325 if using a convection oven).

Place the Prime Rib in a shallow roasting pan. Pour the XVOO all over the meat, sprinkle with the salt and pepper and rub everything all over the meat including the sides of the roast.

Roast the Prime Rib until the internal temperature registers 128 Degrees F for medium rare on an instant read thermometer when inserted in to the middle of the Roast (about 3 hours).

Remove the roast from the oven, place the roast on a serving platter and let rest for 30 minutes before carving. In the mean time, pour off all of the fat left in the roasting pan and over high heat, de-glaze the pan with the red wine scraping up all of the bits on the bottom of the pan. Bring to a boil and reduce by half. Add the beef demi-glaze or stock to the pan and bring back to a boil. Reduce slightly (by about 1/3). Strain Au Jus and serve with Prime Rib. Serve Horseradish Creme Fraiche as an accompaniment.

Horseradish Crème Fraiche Sauce

My version of this classic sauce is on the “horseradish hot” side. You can easily tame it by using less horseradish and less Tabasco.

Makes 3½ Cups

3 Cups Crème Fraiche or Sour Cream

¼ Cup Plus 2 Tablespoons Prepared Horseradish, Drained

1 Teaspoon Tabasco

1 Tablespoon Worcestershire Sauce

1 Teaspoon Coarse Sea Salt

½ Teaspoon Coarse Ground Black Pepper (Butcher’s Grind)

Gently fold all ingredients together until well blended.

Hints and Tips: Ask your butcher to trim the Prime Rib leaving some of the fat cap on and to remove the chine bone. Removing the chine bone makes it easy to carve. Have him cut the meat away from the rib bones and then tie it back on. This, also, makes it easy to carve and tying the meat insures even cooking. The meat will not pull away from the center muscle.

If you have a Probe that attaches to your oven, this is the time to use it. If you don’t have one, I suggest you invest in a Remote Probe which can be purchased at a kitchen store such as Williams-Sonoma or Sur La Table. Using a meat probe will insure a perfectly cooked roast. What I especially like about the probe is because it automatically gives you the internal temperature, you will be opening the oven door less keeping the heat where it should be – in the oven. I can’t stress this tool strongly enough. With a meat probe you can cook any kind of roast and always get perfect results. If you do only one thing I suggest in this recipe, make it this – USE A MEAT PROBE. (You won’t need to use an instant read thermometer if you use a Probe.)

Remember, it’s not about the time it takes to cook the meat but the internal temperature of the meat. Everyone’s oven is different so if it takes a little longer or a little less time it doesn’t matter, just as long as you get the right internal temperature.

If you use a Probe, do not take the probe out of the meat until you are ready to carve. If you do take it out when the meat comes out of the oven, the juices will run out. Not a good thing.

I use garlic powder, instead of fresh garlic, because fresh will get too dark and have a bitter and burned taste when used on a roast this size. Three hours is too much cooking time for fresh garlic.

If you want a thicker sauce, add a little cornstarch that has been dissolved with water. Use only 2 or 3 teaspoons of cornstarch to about 2 tablespoons of water. Dissolve the cornstarch in the water by using your finger tips. You don’t want any lumps. When the Au Jus comes to a boil, gradually add the cornstarch-water mixture stirring with a whisk the whole time until you reach a slightly thicker consistency. You want a thin sauce, not gravy.

I hope I have made cooking Prime Rib a less daunting task. You will be so happy I have spent these many years perfecting my Prime Rib Cooking Skills. As I said above, the key to a great Roast is two fold: A Great Piece of Meat and a Cooking Probe.

Happy Roasting!!! Let me know how it turns out.

camille@camillecooksforyou.com

Posted in Ahh Haa Moments, Beef, Food For Thought, Hints and Tips, Recipes To Share | Tagged Prime Rib of Beef | Comments Off

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Artichokes

Quick Bread

Blueberry Bread

Cranberry-Orange Bread

Banana-Toasted Coconut Bread

Prime Rib of Beef Revisited

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