Braised Short-Ribs, Spaetzel, Beer Braised Brussels Sprouts

Posted on April 10, 2013 by Camille
Short-Ribs, Spaetzel, Brussels Sprouts

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

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

My Book

Spaetzel

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

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 , , | Comments Off on Braised Short-Ribs, Spaetzel, Beer Braised Brussels Sprouts

Chocolate Cake and Lemon Cup Cakes

Posted on April 4, 2013 by Camille
Yellow Cake With The Real Deal Ganache

Chocolate Cake With Ganache

Lemon Cup Cakes with Lemon Curd Filling Topped with Italian Meringue

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 , , , , , | Comments Off on Chocolate Cake and Lemon Cup Cakes

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 on St. Paddy’s Day Feast

Artichokes

Posted on February 22, 2013 by Camille

Braised Artichokes

Artichoke Before Braising

Artichoke Before Braising

Cooked Artichoke

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 , | Comments Off on Artichokes

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 BreadMakes 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

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 , , , | Comments Off on Quick Bread

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 | Comments Off on Prime Rib of Beef Revisited

Pumpkin Pie

Posted on November 20, 2012 by Camille

Here is my recipe for Pumpkin Pie.  It’s easy and delicious.  If you don’t want to make the crust you can purchase a frozen one that fits a DEEP 10″ deep dish pie dish.  I recommend you bake your pumpkin pie and all other pies in a glass or ceramic pie dish.  Glass and ceramic pie dishes promote even cooking and guarantee a beautifully golden crust, even on the bottom of the pie.  If you have any questions don’t hesitate to comment directly on the blog in the comment section or email me at camille@camillecooksforyou.com 

Pumpkin Pie

Makes One 10” Deep Dish Pie

1          Blind Baked 10″ Deep Dish Pie Crust (Blind Baking Instructions Below)

1½      Cups Granulated Sugar

1          Teaspoon Fine Sea Salt

1½      Teaspoons Ground Cinnamon

¾         Teaspoon Ground Ginger

¼         Teaspoon Ground Cloves

4          Large Eggs

1          29 Ounce Can Pumpkin Puree

1½      Cups Evaporated Milk

½         Cup Half and Half

Preheat oven to 350°.

In a medium size bowl, whisk together the sugar, salt, cinnamon, ginger and cloves.  Set aside.

In a large bowl, lightly beat the eggs, add the sugar/spice mixture and blend well.  Add the pumpkin puree and mix until completely incorporated.  In a slow and steady stream add the evaporated milk and the half and half.  Mix until completely incorporated.

Pour the pumpkin mixture into the prepared pie shell.  Bake for 1 hour.  To check for doneness pierce the center of the pie with a very thin bladed knife.  When the knife comes out clean the pie is done.  Transfer to a wire cooling rack to cool completely before refrigerating.  Before covering the pie with plastic wrap, be sure to cool the pie in the refrigerator for at least 3 hours.  Place a piece of plastic wrap directly on the pie’s surface.  The pie should be made the day before serving.

Serve with freshly whipped cream.

Blind Baking Pie Crust

Preheat Oven to 350°

(For pie weights use uncooked rice or beans.)

Fit the pie crust into a 10″ deep dish pie dish.  Crimp the edges decoratively and refrigerate for 1 hour.

After 1 hour, remove the pie shell from the refrigerator and line the pie shell with parchment paper.  Pour pie weights into the lined shell and bake for 15 minutes, until crust is set.  Remove from the oven and carefully remove the parchment paper liner with the weights.  Return the shell to the oven and bake for an additional 10 minutes.

Cool the shell completely before filling with pumpkin pie filling.

Posted in Ahh Haa Moments, Desserts, Food For Thought, Pumpkin Pie, Recipes To Share | Tagged , , , | Comments Off on Pumpkin Pie

Leftover Thanksgiving Turkey

Posted on November 19, 2012 by Camille

Many of us will be fortunate enough to have turkey leftover from Thanksgiving Dinner. What to do with all of those leftovers?  Of course there’s the usual; turkey sandwiches, turkey tetrazini, another turkey dinner (my least favorite), turkey hash, so on and so forth.  What I did with the left over turkey from last weeks blog was to make Turkey Pot Pie.  So easy, so delicious, so one pot meal.

I made a one crust (top crust) pot pie just because I wanted it to be really easy.  I used a sheet of puff pastry for my top crust.  I always have a package of puff pastry in the freezer since it is so versatile.

I recommend making your pot pie, and all other pies for that matter, in a glass or ceramic pie dish:  Especially a two crust pie.  Using glass or ceramic insures perfectly cooked pies every time.  And it looks really nice.

I don’t use any herbs in this dish because there are so many layers of flavor already and I don’t want anything to interfere with the taste of the turkey and the vegetables.

Turkey Pot Pie

Turkey Pot Pie

When I made my pot pie I had some corn pudding left over and put that into the mixture as well.  So don’t be afraid to substitute left over corn instead of adding fresh to the recipe.  (Who doesn’t have corn of some sort on Thanksgiving?)

Makes One 9” Deep Dish Pie

4          Tablespoon (1/2 Stick) Unsalted Butter

2          Cups Sliced Carrots, Sliced Crosswise ¼” Thick

1          Cup Sliced Celery, Sliced Crosswise ¼” Thick

½         Cup Finely Diced Spanish or Vidalia Onion

1          Cup Medium Diced Yukon Gold Potato, Peeled

1          Cup White Pearl Onions, Peeled

1          Cup Fresh Corn Cut From the Cobb or Frozen and Thawed

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

4          Tablespoons All-Purpose Flour

2          Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth (Heated)

1          Cup Half and Half (Heated)

1          Cup Petite Green Peas

3          Cups Shredded Cooked Turkey

1          Sheet Frozen Puff Pastry

1          Egg Beaten with 1 Tablespoon Cold Water for Egg Wash

Preheat oven to 400°.

Thaw puff pastry sheet and on a lightly floured surface roll the pastry to 1/8” thick.  Cut the pastry into a circle that is 1 inch larger than your pie dish.  Transfer the pastry to a baking sheet and refrigerate until ready to use.  It is important to have the pastry cold when you place it over the pot pie.

In a large sauté pan melt the butter over medium heat.  When butter starts to sizzle, add the carrots, celery, onion, and potato.  Add the salt and pepper.  Sauté until vegetables begin to soften, stirring often, about 10 minutes.  You do not want the vegetables to brown. Add the corn and pearl onions and sauté for 5 minutes, stirring often.  Sprinkle the flour over the vegetables and stir to combine.  Cook, stirring the whole time, for 5 minutes.

Slowly add the chicken stock stirring the whole time to combine.  Bring to a simmer and cook for 15 minutes, stirring often.  Add the cream; stir to combine, bring back to a simmer and cook for 5 more minutes until the sauce is thickened and the vegetables are cooked through.  Add the peas and turkey and stir to combine.

Transfer the pot pie mixture to a 9” deep dish pie dish.  Brush the edges of the pie dish with the egg wash and place the crust on top of the pot pie mixture.  (If the crust is too stiff, let sit at room temperature for just a few minutes.)  Lightly press the edge of the crust to the pie dish making sure the crust is sealed to the edge with a slight overlap.  Make a small hole (about ½”) in the top of the crust to let the steam escape.  This will keep the crust from exploding.   Brush the crust all over with the egg wash.

Bake the pot pie for 30 – 40 minutes, until the crust is puffed and golden brown.  Remove from the oven and let the pot pie rest 15 minutes before serving.  (We all remember when we were kids digging into a little pot pie just out of the oven and burning the roof of our mouths from the scalding pot pie filling.)

If you have any questions don’t hesitate to ask.  You can either comment directly on this blog in the comment section or send me an email.

camille@camillecooksforyou.com 

Leftover Turkey’s Second Wind

Posted in Ahh Haa Moments, Food For Thought, Hints and Tips, Puff Pastry, Recipes To Share, Turkey, Vegetables | Tagged | Comments Off on Leftover Thanksgiving Turkey

The Thrill Of The Charcoal Grill

Posted on November 7, 2012 by Camille

I love grilling and I especially love grilling on a charcoal grill.  I don’t know why, but I do. I think it’s inbreeded in me.  (Here comes the story)  When I was growing up, my family loved to grill.  My earliest memories of grilling where at the VFW picnics we would go to each year.  My Mother was in charge of the charcoal grill just as she was in charge of the stove at home.  No one could get close to the grill when Mom was around.  She had it going on for sure.

On the day of the annual VFW picnic we would get to the forest preserves extra early so we could get a good spot for the grill.  It had to be a large piece of land because everyone, and I mean everyone, wanted to be invited to eat whatever Mom was putting on the grill. Of course we had the typical food for the grill; hamburgers and hot dogs, but they would come much later in the day.  The American Food, as Mom called it, would be ready around 6 pm.  We would have our main meal at the normal time at which we ate every Sunday:  2pm was dinner time on the day of the Sabbath.

Can you guess what the meal was that my Mother cooked on the grill?  I’ll give you a hint: It was very Italian.  Yep, you guessed it.  We had Spaghetti and Meatballs, as well as Grilled Italian Sausage with Peppers.  She would actually boil the water and cook the spaghetti on the grill.  She made the gravy (sauce) and the meatballs the day before and heated it all on the grill.  She would grill the sausage and peppers just before she boiled the water for the pasta.  My Mother was a real pioneer:  A Chicago Grilling Pioneer!

My next memory comes when I am a bit older, maybe 12 or 13.  My maternal Grandfather and Uncle Dominic would come to our house on Sundays in the summer for a BBQ.  Uncle Dom made the first drum type grill.  No one had such a thing.  It was huge and Mom could grill enough food for the whole neighborhood if she wanted.  She didn’t want to. We ate sausage and peppers, quartered chickens, hot dogs and hamburgers, corn on the cobb, potatoes cooked in foil packets and so much more.  When uncle Dom was over he was the only one my Mother would relinquish the grill to.  He was a terrific cook just as the rest of the family.

Right now I am grilling a stuffed 15 pound turkey so I can write this blog.  I thought I’d give you a challenge for Thanksgiving Dinner.  Cook your turkey on a charcoal grill. Cooking a turkey on the charcoal grill has so many advantages for Thanksgiving.  The biggest advantage is being able to cook 2 turkeys at the same time for a large crowd.  We never have just one turkey since we have over 20 people for dinner.  Also, cooking the turkey on the grill frees up oven space not only to be able to cook a second turkey, but you know how difficult it gets when you have all of those sides to cook in the oven and there is no room.  You end up playing the shuffle game trying to fit everything around the turkey.  When you do that you are always in the oven and you loose oven heat.  No wonder everything takes forever to get hot.

So be a pioneer and cook your turkey on the grill this year.  It is incredibly easy (I know, I say that about everything, but it really is) and you’ll also have one less pan to clean.

I put the string on thinking it would help in taking the turkey off the grill. Don’t bother, it didn’t work. I ended up using two REALLY BIG forks to remove it.

 

Grilled Turkey

1     12 to 15 Pound Fresh Turkey

1/4 Cup XVOO

Coarse Sea Salt and Freshly Ground Black Pepper

Take the turkey out of the refrigerator 1 hour before grilling.  Bringing it to room temperature makes for even cooking.  You can stuff the bird with your favorite stuffing, or not.  It’s up to you.  I like it stuffed.

Rub the XVOO all over the bird and sprinkle with salt and pepper.

Build a split charcoal fire using 30 to 40 coals on each side.  When the coals are hot place a foil pan in-between the coals and in the center of the grill.  This catches all of the drippings from the turkey for  your gravy.  Use the drippings exactly as you would if they came from cooking the turkey in the oven.

Place the top grill over the coals and place the turkey in the middle of the grill positioning it over the drip pan.

Place the lid on the grill with it just ever so slightly tilted to the side to let a little more air in the grill.  Just a tiny, tiny bit.  Maybe 1/4 inch.  Be sure all of the other vents are open.  If the turkey looks as if it is cooking too fast, take the tilt out of the lid.

After about 1 hour add 6 coals on each side being careful to not get any in the drip pan. Cook the turkey for 2 to 3 hours or until an instant read thermometer registers 180°  when inserted into the thickest part of the thigh.  The cooking time will depend on how hot the fire is.  With the amount of coal I have here, you will have a HOT fire.  One thing that helps you determine if the turkey is done is to get one with the little pop-up thingy in the breast.  I did and it worked perfectly.  In fact, if I hadn’t had the pop-up I would have cooked it too long.  I did a 15 Pounder loosely stuffed with andouille sausage and cornbread stuffing and it cooked in 2 hours and 15 minutes.

Transfer the turkey to a dish and let it rest 30 minutes before carving.  The resting time will give you time to make the gravy and get the rest of your dinner on the table.

This is after 1 hour cooking time. It cooked for a total 2 hours 15 minutes.

I cooked my turkey while writing this blog and I just finished eating some of the white meat and stuffing and, OMG, it is the moistest turkey I have ever made.

Delicious Looking – – – Delicious Tasting

If you have any questions don’t hesitate to ask.  You can ask me on this blog in the comment section or email me at

camille@camillecooksforyou.com

I want to add a note about grills.  I grill on a Weber Charcoal Grill (WCG).  The cooking time for anything on a WCG is way different then cooking on a gas grill.  Cooking on a WCG is like cooking in a super convection oven.  The heat is so intensely concentrated that it will cook a 15 pound turkey in half the time it takes to cook in a 325° conventional oven.  So if you thought the cooking time was fast, you are right.  It’s REALLY fast.  It cooks evenly without burning or drying out the turkey.  Cooking the same size turkey on a gas grill most likely will take the same time as cooking it in a conventional oven.  I’ve never owned a gas grill so I can’t tell you how long to cook a turkey.

A Word About Brining

To achieve a moist, delicious, well cooked turkey I strongly recommend you brine the bird. I usually buy a brining kit at the market specifically for turkey. Follow the brining instructions and you will be delighted with the results. All you need is plenty of room in your frig.

Posted in Ahh Haa Moments, Charcoal Grill, Food For Thought, Turkey | Comments Off on The Thrill Of The Charcoal Grill

Tricks Or Treats

Posted on October 12, 2012 by Camille

Halloween is just around the corner and what better time to reminisce than this?  When I was a kid Halloween was, for me, the most important holiday of the year.  When do you get to dress any way you like and eat a boat load of candy without being scolded?  I can’t even begin to tell you how much fun I used to have on Halloween.  To this day it is still my favorite holiday.  It’s a no muss, no fuss kind of a day.

Now that I am grown up I still like to dress crazy, eat candy and act wacky (sometimes not on Halloween).  I’ve always thought the dress of that day should be scary and creepy. No princess dress for me.  I usually went with costumes such as The Bride of Frankenstein or Crazy Lady (I wore a straight jacket my Uncle Carmie somehow procured for me while he was working as a plumber at County Hospital in Chicago).  I’ve dressed up as a Zombie from the Night of the Living Dead movie, a Hippie Gone Crazy and even a Vampire Nun.  Of course these costumes came about after my Mother let me make my own decision on costuming.  Before that, while Mom was still in charge, She would dress me as the standard pirate, princess, clown or whatever costume I wore in the school play that year.

I loved going to Halloween parties then and still do today.  This year is going to be the best ever.  The party I am attending is an underground costume party that only “Halloween Aficionados” are allowed to attend.  Enough on that as I can’t give away the secret.

Anyway, I thought this year I would dress as the Hatchet Chef.  Get the picture?  My costume is made and ready to scare the faint of heart.  After working in restaurant kitchens for most of my life, I can easily say that my costume is based on a chef I once worked for.  He was pretty scary and creepy.

I am bringing some treats to the party that remind me very much of my Halloweens past and thought it might remind many of you of the treats that we were given and aloud to eat when there was no scare of tainted Halloween treats.

Popcorn-Peanut Balls

 

Popcorn-Peanut Balls

 Makes 2 Dozen 2 ½ “ Balls

16       Cups Plain Popped Popcorn, Salted

1½      Cups Roasted Salted Peanuts

1          Stick Unsalted Butter

1 ½     10 Ounce Bags Mini Marshmallows

¾         Cup Firmly Packed Dark Brown Sugar

To pop the corn you can use either microwave popcorn, make it yourself in a hot air popper or make it on the stove in a heavy duty pan (the old fashioned way).  It’s your choice.

In a large pan such as a Dutch oven, melt the butter over medium heat.  Add the marshmallows and brown sugar to the melted butter and continuously stir until the marshmallows are melted and the brown sugar is dissolved.  Remove from the heat and immediately add the popcorn and peanuts to the pan.  Stir with a large spoon until all of the popcorn and peanuts are coated with the marshmallow mixture.

Form 2½ “ balls keeping your hands buttered the whole time (this makes it easier to form the balls since the mixture is quite sticky).  Place the popcorn-peanut balls on a sheet pan or cookie sheet lined with parchment paper or silpat non-stick baking mat.  Let the popcorn-peanut balls set for at least 2 hours.

You can either set them out on a platter or wrap in cellophane candy bags.

Caramel Apples

 

Caramel Apples

12       Medium Size Apples (Your Choice of Favorites)

2          Cups Granulated Sugar

½         Cup Water

2          Cups Heavy Cream, Heated

1          Cup Coarsely Chopped Pecans for Dipping

Coarse Sea Salt for Sprinkling

In a small sauté pan, toast the pecans over medium heat, tossing several times, until pecans become fragrant, about 3 to 4 minutes.  Remove from heat and set aside to cool.

In a medium-large heavy sauce pan (a 6 quart size is best) place the sugar and water.  Swirl pan over high heat until sugar is dissolved and cook until mixture turns brown NOT BURNT.  Remove from heat:  CAREFULLY and SLOWLY add 2 heated cups heavy cream.  When you add the cream to the sugar mixture it will bubble up and if you add too much too fast it will flow over the sides of the pan.  This could be dangerous so please be careful.  Mix with a large stainless steel spoon and return to heat.  Simmer the sauce over medium heat until temperature on candy thermometer reaches 240 degrees.  Remove from heat.  Transfer to a heat proof deep and narrow bowl and set aside to cool for about 10 minutes.

Insert a 5” pointed dowel into each apple (I used plastic tree branches purchased at a craft store).

Dip each apple, one at a time, into the caramel sauce.  Let the excess caramel drip off and immediately dip into the toasted pecans, or sprinkle the top rim of the caramel apple with sea salt.  Place the coated apples on a sheet pan or cookie sheet lined with waxed paper or a  silpat non-stick baking mat.  Let apples set before transferring to a serving platter, about 45 minutes.

Posted in Desserts, Food For Thought, Hints and Tips, Recipes To Share | Tagged , , , , , , , | Comments Off on Tricks Or Treats