Easter Calzone and Frittata

Posted on March 29, 2012 by Camille

Easter Eggs and Easter Bonnets.  Easter Mass and Easter Brunch.  These are the memories I have of Easter as a child growing up in Chicago.  Easter was a holiday my Mother cherished.  I can say with confidence that Easter was her favorite holiday:  She loved it because there was more than food to make this a special day.  My Mother, being a devout Catholic, followed the religious traditions and guidelines which went along with this holiest time of the year.  For the 40 days previous to Easter, we did not eat meat on Friday, attended Mass every morning before school, gave up something we loved for Lent (for me it was ice cream), did the Stations Of The Cross” on Friday afternoons, and practiced fasting, instead of feasting, for most meals.  “We have to sacrifice something,” Mom would say, “since Christ sacrificed his life for us.  It’s the least we can do.”

All through the 40 days, Mom would talk about Easter.  It was Easter “this and that”. When Easter Week finally arrived, Mom would begin to prepare for the Big Day.  First there were Easter dresses, pastel car coats, frilly hats, patent leather shoes and ruffled stockings to buy for me and my sister.  A new suit for my little brother.  A new outfit for Mom as well.  And Dad.  Well, Dad just got to sit back and watch the frenzy.  After all of the Easter outfits were purchased, she would then concentrate on Easter Brunch and Dinner.

We would start Easter day with attending 9:00 Mass dressed in our Easter finery.  Before Mass there were pictures to be taken of us, in our Easter pastel clothes, in front of the house, then we would walk the three blocks together to Mass, weather permitting (I remember snow one year).  After Mass we would come home to a table set with our traditional Easter brunch.  A brunch Mom would start to prepare on Friday.  That Friday of preparation was a day of making Grandma Lucia’s Satoni (aka Calzone, Easter Pizza, Easter Pie)  I’m still not sure of the spelling and we pronounced Satoni as Shatone.  But the spelling doesn’t matter nor does the pronunciation.  What did matter was the amount of time it took to make the Satoni (usually 6 pies) and the way they looked.  We knew they would taste great but the look had to be just perfect.  No cracked crust for my Mother.

On Saturday Mom would make the Frittata.  The question always was “How many eggs?”.  The answer, always, “24”.  Twenty four eggs, one pound of ricotta, one pound of Italian sausage, one pound of ham.  No salt, no pepper, no spices.  The giant Frittata’s flavor came solely from the sausage and ham.  The sausage always homemade by either Mom or Grandpa and the seasoning of the sausage with salt, pepper and fennel seed always perfect.  In the picture  below you will see the beauty of the Frittata.  Cooking it today is so much easier than when Mom labored over it since the non-stick pans didn’t appear in our home until late in the 60’s.  She would stand over that pan for what seemed like hours, stirring it to make sure it did not stick.  It would cook over the lowest of heat.  She timed it perfectly so it would not turn into scrambled eggs.  What a job.  Flipping it was another chore.  It became a family project especially when my sister and I got a little older.  Now, with today’s non-stick pans and my re-creation of the preparation using the stove top and the oven, this is no longer a huge ordeal.

The rest of the brunch would consist of a Baked Ham and Hot Cross Buns (the ham bone would make it’s way to the pot later in the week when Mom would make minestrone).  Mom would buy the buns at a local bakery early on Easter morning.  That was a time when bakeries were open on holiday mornings.

Along with the five of us, Grandpa, Uncle Dom, Aunt JiJie and her husband Epol where at the brunch table.  Sometimes other relatives would join us but usually the rest of the family would gather later in the day for Easter Dinner: not always at our house.  Dinner was another story, Pasta, “Gravy” Meat, Leg of Lamb, Potatoes, Vegetables…………  On and On it went.

Dinner was always great but it’s the Easter Brunch I remember the most.  Sometimes I re-create that wonderful brunch using only my Mother’s recipes.  So here you go.

Grandma Lucia’s Satoni

Satoni Ready For The Oven

Satoni Sprinkled With Jimmies

Sliced Satoni Ready For Brunch

For the Dough

1        Package Active Dry Yeast (1/4 Ounce, Not Instant)

6        Large Eggs

8        Tablespoons Granulated Sugar

4        Tablespoons Vegetable Oil

2        Drops Pure Anise Oil

1        Teaspoon Fine Sea Salt

6-7     Cups All-Purpose Unbleached Flour

For the Filling

4        Lbs. Whole Milk Ricotta, Drained

1.5     Lbs. Italian Sausage, Cooked and Cut into Small Dice

1.5     Lbs. Ham Steak, Cooked and Cut into Small Dice

4        Large Egg Yolks

6        Tablespoons Granulated Sugar

1        Teaspoon Fine Sea Salt

½       Teaspoon Freshly Ground Black Pepper

For the Glaze

2        Large Eggs

1        Tablespoon Water

1        Cup Pastel Candy Jimmies

Make the Dough

In the bowl of a standing mixer fitted with the dough hook, dissolve the yeast in ½ cup warm water (110 Degrees F).  Set aside until yeast begins to foam, about 5 minutes.  Lightly beat the eggs with a fork.  Add the sugar, vegetable oil, anise oil and salt to the eggs and add this to the yeast.  With the mixer on low, gradually add the flour one cup at a time.  Add enough flour to make a soft dough.  You may not need all seven cups.  With the mixer still on low, knead the dough until smooth and soft.  Transfer dough to a large bowl that has been lightly oiled with a small amount of vegetable oil, cover with a tea towel and let rise in a warm, draft free, place until double in volume, about 1½ to 2 hours.  Punch down the dough, divide into 6 equal pieces.  Shape the pieces into balls.  Set aside on two trays lined with plastic wrap and let rest for 30 minutes.

Make the Filling

While the dough is rising, make the filling.  Mix all of the filling ingredients together until well combined.  Set a side at room temperature.

Forming and Baking the Satoni

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

On a lightly floured board, roll each piece of dough into a 10” to 12” Round.

Divide the filling between the six rounds, placing the filling on one side of the round.  Leave at least a two inch boarder.  Mix the 2 eggs with the water and brush a little of the egg wash on the boarder.  Fold the dough over the filling and decoratively crimp the edges being sure to completely seal the filling.  Brush the top of each of the Satonis with a little egg wash.  Poke three small holes on top of the Satoni with a thinly bladed knife.  This helps the steam escape and will prevent cracking.  Transfer the Satonis to 3 cookie sheets lined with parchment paper.  Bake each pan separately (unless you have a convection oven) until golden brown, about 25-35 minutes.  Rotate the pans half way through the cooking time.  (You can either roll out and fill two at a time and while one pan is baking you can roll out the next OR keep the filled waiting Satoni at room temperature until ready to bake.)

Cool on a wire rack.  Once completely cooled, very lightly brush some of the egg wash onto each Satoni and sprinkle with the pastel jimmies.  Be sure the Satonis are completely cooled through and through before sprinkling with the jimmies.

Store the Satonis overnight at room temperature.

Easter Frittata

Easter Frittata

Serves 15 Generously

24      Large Eggs

1        Lb. Whole Milk Ricotta, Drained

1        Lb. Italian Sausage, Cooked and Cut into Small Dice

1        Lb. Ham Steak, Cooked and Cut into Small Dice

1        Tablespoon XVOO

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

In a large bowl, gradually beat the eggs into the ricotta.  Beating two or three eggs at a time into the ricotta will keep the lumps away.  Add the sausage and the ham to the egg mixture and thoroughly combine.

Over medium low heat add the oil to a Non-Stick 10” skillet with 3” high sides.  Heat the oil until warm and add the frittata mixture to the pan.  With a heat-proof rubber spatula, gently begin pushing the sides of the frittata towards the center, flattening out the frittata as you go.  Do this over and over until the frittata begins to set, about 15 minutes.  After it is loosely set, transfer the frittata to the oven and bake until completely set and golden brown on top, about 20 – 30 minutes.

You will know it is done when a thinly bladed knife inserted into the center comes out clean.

Remove from oven and let rest in pan for 15 minutes.  Invert frittata to a serving platter.  Serve immediately or cool to room temperature before serving.  Either way is wonderful.

If you have any questions please let me know either through a comment on the blog or through my e-mail:

camille@camillecooksforyou.com

Happy Easter!!!!


Posted in Ahh Haa Moments, Brunch, Calzoni, Cheese, Easter Pie, Easter Pizza, Egg Dishes, Eggs, Food For Thought, Ham, Hints and Tips, Italian Sausage, Menus, Recipes To Share, Ricotta Cheese | Comments Off on Easter Calzone and Frittata

Corned Beef Revisited

Posted on February 28, 2012 by Camille

When I wrote last year’s article about Corned Beef and Cabbage for St. Patrick’s Day I never thought I would get such a great response from my loyal readers.  I was overwhelmed with the number of people who followed the recipes for this traditional feast, and even more overwhelmed with the over the top favorable reviews.

I am posting the article once again for all of the new followers of my blog and for all of the people who asked me to give it another whirl.

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 sister-in-law Kathy’s mother Peggy’s recipe.  I changed only a few things in the recipe.  Peggy’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  (THIS JUST IN:  Kathy said her mom soaked the raisins in whiskey first.  This is optional but it sounds so good.  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 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 350 Degrees F (325 degrees F if using a convection oven.)  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 cooking.  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


A Beautiful Array Of Veggies For The Pot


Dinner Is Served


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       1 Lb. Bag 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 325 Degrees F. (300 Degrees F if using a convection oven.)

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 send an e-mail to me at  camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Beef, Bread, Food For Thought, Hints and Tips, Liquor, Menus, Recipes To Share, Vegetables | Tagged , | Comments Off on Corned Beef Revisited

Decadence At It’s Best!!!!

Posted on February 15, 2012 by Camille

YUMMY!!!! Lobster Mac And Cheese

There is only one word for Lobster Mac and Cheese – Decadence!!!! I recently catered a party at which the Lobster Mac and Cheese was the headliner on the menu.  I made this outrageously deliciously creamy dish for 60 people.  I spent countless sleepless nights before the event putting the recipe together in my mind.  So many questions needed to be dealt with before I spent the gazillion dollars it cost to make this dish:  How much to make?  How can I infuse the lobster flavor into the sauce without making a traditional stock?  When do I add the cheese and mascarpone?  When do I add the lobster meat?  To bake or not to bake?  That was a really big question and I chose not to bake so as not to dry out the lobster meat.  Each question was answered and the recipe thought out perfectly before I made the dish.  My obsessiveness paid off as everyone seemed to like it.  I got a boat load of compliments on the dish.

I have taken my huge quantity recipe and cut it down to a reasonable size.  The new version will feed 8-10 generously or 16-18 as a side dish.

There are some things which are kind of up to you.  I put a good amount of lobster meat into the recipe but you might want more.  More won’t hurt and there need not be any recipe adjustments made.  Just add more lobster.

I chose a cheese of not too much intensity, Vermont White Cheddar, in combination with the rich and creamy mascarpone because I did not want to hide the flavor of the lobster infused milk.  You will notice I also did not add any herbs at the end of the dish.  I just want that lovely lobster taste to linger in my mouth.  No Herbus Interruptus.

So enjoy and let me know what you think.

A Milk Bath For The King of Shellfish

Lobster Mac and Cheese

Serves 8-10

1        1.5 to 2 LB Maine Lobster

4        Cups Whole Milk

4        Cups Half and Half

2        Cups Heavy Cream

3        Stalks Celery, Coarsely Chopped

3        Carrots, Unpeeled, Coarsely Chopped

1        Medium Spanish or Vidalia Onion, Skin On, Coarsely Chopped

1        Bay Leaf

1        Teaspoon Whole Black Peppercorns

1        Cup Flat Leaf Parsley Left Whole

1        Sprig Fresh Whole Sage Leaf

2        Tablespoons Tomato Paste

½       Cup Madeira Wine

8        Tablespoons Unsalted Butter

8        Tablespoons All-Purpose Flour

12      Ounces Grated Vermont White Cheddar Cheese

8        Ounces Mascarpone at Room Temperature

1        Teaspoon Coarse Sea Salt

½       Teaspoons Freshly Ground Black Pepper

¼       Teaspoon Freshly Grated Nutmeg

1        Lb. Cooked Maine Lobster Meat, Coarsely Chopped (In addition to

lobster meat pulled from the whole lobster)

2        Lbs. Shell Pastas

Buttered Bread Crumbs (Recipe Follows)

Bring a large pot of salted water to a boil.  Plunge the lobster, head first, into the boiling water.  Bring water back to a boil, turn heat down to simmer and cook the lobster, covered, for 8 minutes.  Remove the lobster from the simmering water and immediately immerse it into an ice bath.  Cool the lobster completely in the ice bath, about 10 minutes.  Remove from the ice bath and carefully remove all of the lobster meat from the tail, claws and knuckles and coarsely chop.  Reserve all of the shells.  Cut the body in half and remove all the insides of the lobster.  Set the body and the rest of the shells to the side.

In a large pot, bring the milk, half and half, cream, celery, carrots, onion, bay leaf, peppercorns, parsley sage, tomato paste and Madeira wine to a slow simmer.  Add the lobster shells and body to the simmering mixture and continue to simmer covered for 1 hour.  Be careful to not let it come to a full boil (intense boiling could make it curdle).  After an hour, strain the mixture through a fine sieve into a large bowl.  Discard the solids.

In a large heavy pan, melt the butter over medium heat until bubbly.  Add the flour and cook for a few minutes stirring continuously to cook out the raw taste of the flour.  Slowly add the warm milk, cream, half and half mixture whisking continuously.  Add salt, pepper and nutmeg.  Bring to a slow boil and cook until thickened, about 5 minutes, always whisking.  Remove from heat and stir in cheese and mascarpone, being sure to completely combine. Fold in the lobster meat.  Set aside.

Meanwhile, bring a large pot of salted water to a boil.  Add the shell pasta and cook until al dente following package instructions.  Drain the pasta, shaking the colander to get rid of excess water.

Place pasta in a large bowl and blend in the sauce, coating the pasta completely.  Spoon into pasta bowls and sprinkle with some of the buttered bread crumbs.  Serve immediately.

Buttered Bread Crumbs

1        Stick Unsalted Butter

2        Cups Panko Bread Crumbs

1        Teaspoons Sea Salt

1/2     Teaspoons Freshly Ground Black Pepper

In a large sauté pan melt the butter over medium heat.  Add the Panko crumbs, salt and pepper and cook, stirring the whole time, until golden brown.  Remove from pan immediately.

You can always reach me by leaving a comment on the blog or e-mail me at

camille@camillecooksforyou.com

Posted in Ahh Haa Moments, Cheese, Food For Thought, Hints and Tips, Lobster, Pasta, Recipes To Share, Seafood | Tagged , , , , , , | Comments Off on Decadence At It’s Best!!!!

Perfectly Perfect Prime Rib

Posted on January 10, 2012 by Camille

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 just 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 Accompaniments, Ahh Haa Moments, Beef, Food For Thought, Hints and Tips, Recipes To Share | Tagged , , | Comments Off on Perfectly Perfect Prime Rib

Chirstmas Time is Sugar Cookie Time

Posted on December 14, 2011 by Camille

 

Less than two weeks until Santa makes a visit to our home, but that’s only if Jim and I have been good and not naughty.  I know we have been exceptionally good this past year so we are expecting a full Santa sack at our home.  It’s a good thing we don’t have a chimney:  If we did he would not be able to fit himself or the huge sack of presents in that chimney.

I don’t doubt that he will be at our house because it has always been our custom to leave cookies and hot chocolate for the jolly old guy.  The tradition will continue this year as well.  I just finished baking a batch of sugar cookies and I am now getting ready to ice them with wonderfully sweet and velvety royal icing.  It seems most people are squeamish when it comes to decorating sugar cookies with royal icing.  Well, I am here to make it easy for you (that’s the point of this blog).  Once you make sugar cookies and ice these delicious delights you will always find a holiday, or reason, to make Decorated Sugar Cookies.

Sugar Cookies

 

2 Large Egg Yolks

3 Tablespoons Heavy Cream

3 ½ Cups All Purpose Flour

1 Cup Granulated Sugar

2 ½ Sticks (10 Oz.) Cold Unsalted Butter, Cut Into 1 inch pieces

 

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

 

In a small bowl, whisk the egg yolks with the cream.  In a standing electric mixer fitted with the paddle attachment, combine the flour and sugar.  Add the butter and beat at low speed until the mixture resembles crumbs, 2 to 3 minutes.  Add the cream-egg mixture in a slow steady stream, beating at low speed until the ingredients are just combined.  Divide the dough into 2 equal pieces, shape into disks, wrap in plastic and refrigerate at least 2 hours or overnight.  Let the dough stand at room temperature for 30 minutes before rolling.

 

Line several baking sheets with parchment paper.  On a lightly floured surface, roll out the dough to a ¼ inch thickness (thickness is important) and cut out shapes.  Place on the parchment lined baking sheets and bake for 16 to 18 minutes, or until pale golden (13 to 14 minutes if using a convection oven.)  Cool on the trays.

When cookies are completely cooled, frost them with Royal Icing.  Let cookies sit overnight uncovered.  This gives the icing time to set.  Cookies can be stored in tins for a long time, 3 to 4 weeks.

Royal Icing

 

5 Tablespoons Meringue Powder

1 Box (1Lb.) Confectioners Sugar (10X)

 

Place Meringue Powder and scant 1/2 Cup water in bowl of electric mixer fitted with the whisk attachment and mix on low speed until blended.  Add Confectioners Sugar and mix on low speed until soft peaks form, about 10 minutes, scraping down sides periodically.  At this point you can add more liquid a drop at a time to make the icing perfect for icing cookies.  Add food coloring and mix until well blended.

To ice the cookies use the flooding technique by outlining the cookie with the icing in a pastry bag fitted with a very small plain pastry tip and then flood the cookie.    Do not outline all of the cookies first because the outline will harden and you will not be able to blend the flooding.

Hints and Tips:  You can purchase Meringue Powder at a baking supply store or Williams-Sonoma.  I have purchased Meringue Powder from both Williams-Sonoma in the store and CK Products on line.  http://www.CKproducts.com

To color the icing, divide it into smaller containers and use food color to achieve the colors you would like.  I use food color paste which you can buy at a baking supply store such as CK Products, Williams-Sonoma or Michael’s Craft Store.  I don’t like the liquid type of food color you can easily get at the grocery store because it will change the consistency of the icing:  It actually makes the icing too thin to work with.  The paste is much better.  Keep the icing covered with a lid or plastic wrap when not in use.  It hardens faster than you think.

If you have any questions don’t hesitate to contact me either by leaving a comment on the blog or by e-mailing me at camille@camillecooksforyou.com

Later this week I am going to write a blog about Prime Rib, the quintessential holiday main course.  I’ll let you know when it’s done.

Happy Holidays to all!!!!  Enjoy the days before Christmas.  For me, they are the most fun time of the holiday.




Posted in Ahh Haa Moments, Cookies, Desserts, Food For Thought, Hints and Tips, Recipes To Share | Tagged , , | Comments Off on Chirstmas Time is Sugar Cookie Time

A Thanksgiving Feast

Posted on November 8, 2011 by Camille

When Jim and I moved to our new home just before Thanksgiving eight years ago we wanted to give thanks for our good fortune of being able to purchase a brand new home.  And of course the best way to celebrate was to have a Thanksgiving Dinner with all of our friends.  Since our family is not in Florida and nearly all of our friends are transplanted from other parts of the country and world without any family close by, we named our Thanksgiving Feast “Thanksgiving for the Homeless”.

That first year we had 14 people for dinner.  I prepared the Turkey, Stuffing, Gravy and Cranberry Sauce and everyone else brought either a side dish or a dessert.  We were so overzealous in our preparation that we had enough side dishes and desserts to feed 50 people.  What a hoot!!!  But, boy-oh-boy, did we ever get organized.  We made lists of who brought what and how much; we limited the desserts to three instead of 30.  The food everyone brought was beyond fabulous:  Mashed Potatoes, Sweet Potatoes (these changed every year and all years were my favorite), Corn Pudding, Brussels Sprouts, Green Beans with Garlic, Poached Asparagus, Pumpkin Pie, Apple Pie, Pecan Pie and it goes on and on.

When the group grew to over 14 people I started to add another meat besides the turkey to please the crowd.  We have had Pulled Pork, Fresh Ham, Smoked Ham, Veal Rack, Prime Rib, and Beef Tenderloin.

How I loved those Thanksgiving Feasts with our “Florida Family”.  This year we are not going to be here for Thanksgiving and we are surely going to miss our “Florida Family” on this special day.  Instead of spending the Holiday in Sunny Florida we are going to be up North with our “Biological Family” for the first time in many years and we are so looking forward to being together with our family.  This will be the first year in eight that I am not cooking one thing for Thanksgiving.  I will miss cooking for everyone and miss enjoying the delicious dishes they brings each year.  I will especially miss being together with all of the people I love in Florida.

So to take away the “Jones” for cooking on Thanksgiving and to blog about what I make for Thanksgiving each year, I cooked Thanksgiving Dinner yesterday so that I can share the recipes and pictures with you.

I know everyone has their traditional Thanksgiving menu each year with the wonderful dishes that have been a part of Thanksgiving for many years, even generations.  I’m not going to even try to compete with the Mashed Potatoes your mom made and now you make:  Mashed Potatoes are so very personal.  I am going to give you a menu with a few different things you might want to try in additional to what you normally do.

Thanksgiving Feast 2011

Roast Turkey with Cornbread and Andouille Sausage Stuffing

Roasted Corn Pudding

Brussels Sprouts with Pearl Onions and Bacon

Sweet Potato Casserole with Pecan Streusel Topping

Cranberry Kumquat Compote

Traditional Pumpkin Pie Topped with Italian Meringue

Roasted Turkey with Cornbread and Andouille Sausage Stuffing

Roasted Turkey with Cornbread and Andouille Sausage Stuffing

Every oven is different and things can get really scary when roasting a turkey.  If the turkey doesn’t have the little pop up gage in the breast there is always the question of it being done or not.  The best way to take a lot of the mystery out of cooking the big bird is to use a probe thermometer.  You stick the probe end of the thermometer wire into the thickest part of the thigh and the other end of the wire into an instant read thermometer.  If you don’t have a probe that came with your oven then this instant read probe thermometer is absolutely the best way to go.  It’s worth the investment.  You can get one of these wonderful gadgets at any kitchen store.

  1        Cup (2 Sticks) Unsalted Butter, Melted

1        23-25 Pound Fresh Turkey, Rinsed Well and Patted Dry

Cornbread and Andouille Sausage Stuffing (Recipe Below)

Coarse Sea Salt Freshly Ground Black Pepper

6        Large Carrots Coarsely Cut into Pieces

2        Large Spanish Onions Coarsely Cut into Pieces

6        Celery Stalks Coarsely Cut into Pieces

Reserved Turkey Neck

8        Cups Homemade Turkey Stock or Canned Low Sodium Chicken Broth

1        Cup All-Purpose Flour

Greenery for Garnish

Preheat oven to 350 Degrees F with the rack in the lowest part of the oven.

Place cut up carrots, onions and celery into a large roasting pan.  (Laying flat on the bottom of the pan will act as a roasting rack.  The veggies cooked with the turkey in this way will give your gravy more flavor.)  Place the turkey, breast side up, in the pan on top of the veggies.  Fold the wing tips under.  Season the turkey body cavity and the neck cavity with salt and pepper.  Loosely stuff the turkey body cavity and the neck cavity with the Cornbread and Andouille Sausage stuffing.  (Put left over stuffing into a buttered heat proof dish and bake at 350 degrees F 40-50 minutes.  Serve as a side dish besides the stuffing in the bird.)   Tie the legs together with butcher’s twine.  Fold the neck cavity skin under and secure with a skewer or long pick.  Rub the turkey all over the melted butter and pour some of the butter over the veggies.  Sprinkle the turkey with salt and pepper.

Place the turkey in the preheated oven and roast for 4½ to 5 hours.  Baste the turkey occasionally (about every 45 minutes).  Do this quickly; keeping in mind that each time you open the oven door you loose about 25 to 40 degrees of heat and it takes time to recover the heat.  The turkey is done when an instant read thermometer reads 175 degrees F when inserted into the thickest and meatiest part of the thigh.

Remove the turkey from the oven and transfer to a large platter.  Cover with foil and let rest for at least 30 minutes or up to 1 hour before serving.  Remember the turkey will continue to cook when covered with the foil.

Place the roasting pan over two burners.  Over medium high heat bring the juices, fat and veggies to a boil.  Sprinkle the veggies with 1 cup all-purpose flour.  Stir this all together, scraping the bits off the bottom of the pan and let it cook for about 5 minutes to get rid of the raw flour taste, stirring the whole time.

Meanwhile heat the turkey stock.  Slowly add the hot stock to the pan stirring the whole time.  Let this cook until thickened, about 10 minutes.  Strain the stock into a large sauce pan and slowly bring back to a simmer.  Season the gravy with salt and pepper to taste.

Gravy Hints and Tips:  You can make the Turkey Stock by boiling together 10 cups water, two cut up carrots, a cut up onion and several cut up stalks of celery, the turkey neck, a bay leaf, ½ teaspoon whole black peppercorns, a few sprigs of fresh thyme and fresh parsley.  Lower heat to simmer and cook for two hours covered.

If the gravy is too thin for your liking, blend cornstarch and water together to a smooth thin paste and stir into boiling gravy a little at a time until the desired thickness is reached.  If the gravy is too thick for your liking, add hot stock until the desired thickness is reached.

Cornbread and Andouille Sausage Stuffing

Cornbread and Andouille Sausage Stuffing

Makes Enough Stuffing for a 25 lb. Turkey with Extra to Bake as a Side-Dish

You can make the cornbread several days in advance.  Wrap it in plastic wrap and store in the refrigerator for up to a week or in the freezer for a month.

I get the Andouille Sausage from my friend Drew who is from New Orleans and when he goes home to visit his family, he always brings me back a nice “Stick” of Andouille.  If you don’t want the spice Andouille can give you, you can use whatever sausage is to your liking.  A mild polish sausage is great in the recipe as well.  You can get a good quality Andouille locally at your grocer.

Don’t bother to dice the veggies by hand.  Do it in the food processor.  Just be sure you don’t puree them.  DO cut the chestnuts by hand.  If yo put them in the processor they turn to mush.

If you don’t want to go through the whole roasting and peeling of the chestnuts (I don’t) you can purchase cooked and peeled chestnuts in the jar.  I found them at my grocery store and Williams-Sonoma has them for sure.

When you triple the cornbread recipe, cook in three 9” pans instead of one large pan.  Doing this won’t compromise the integrity of the cornbread.

Cornbread and Andouille Sausage Stuffing

1        Loaf Golden Cornbread

1        Pound Loaf Pepperidge Farm White Bread, Crust Removed

1        Lb. Smoked Andouille Sausage

12      Ounces Unsalted Butter

1        Lb. Celery, Finely Diced

1        Lb. Carrots, Finely Diced

2        Medium Onions, Finely Diced

3        Cups Cooked and Peeled Chestnuts, Medium Dice

6        Large Eggs, Lightly Beaten

1        Tablespoon Rubbed Sage

3        Teaspoons Coarse Seat Salt

1½    Teaspoons Freshly Ground Black Pepper

2        Cups Chicken Stock

Cube the Cornbread and White Bread into 1” pieces and let dry over night in a cooled oven with the door closed.

In a large sauté pan melt the butter over medium heat and add the celery, carrot and onion and cook until the vegetables are soft, not browned, about 15 minutes (this is called “sweating the vegetables”).  Cool slightly.  Add all ingredients, except the chicken stock, and gently mix so as not to make bread mushy.  Add the stock gradually and continue to mix gently.

Cool completely before stuffing bird.

Hints and Tips:  Never stuff a cold bird with warm stuffing.  This is how bacteria can form.  It’s best to make the stuffing the day before and refrigerate it over-night.  Bring the turkey and stuffing out of the refrigerator no more than an hour before stuffing and roasting.

 

Roasted Corn Pudding

  2        Tablespoons Olive or Corn Oil

6        Cups Fresh Yellow Corn Kernels Cut off the Cobbs (from 6 to 8 ears) or the Equivalent of Frozen Corn Kernels

2        Tablespoons Unsalted Butter

1        Cup Chopped Scallions

2        Cups Chopped Red Bell Pepper

1        Chopped Jalapeño Seeds and Veins Removed (Optional)

6        Large Eggs

2        Large Egg Yolks

1 ½    Cups Heavy Cream

1 ½    Cups Half and Half

1 ½    Cups Grated Cheddar Cheese

1 ½    Cups Grated Jack Cheese

1        Teaspoon Mild Chili Powder

1        Teaspoon Ancho Chili Powder

1/2     Teaspoon Chipotle Powder

1        Tablespoon Sea Salt

1        Teaspoon Ground Black Pepper Pinch of Freshly Grated Nutmeg

Preheat the oven to 350 degrees F. Spray the inside of Large Baking dish (13x9x3 high) with cooking spray.  Bring a medium large pot of water to boil.

Remove corn kernels from the Cobbs.  Toss with two tablespoons corn or olive oil.  Place on a cookie sheet pan with sides and roast in oven for 10 minutes.  Longer if using thawed frozen corn to dry it out.

Melt the butter in a sauté pan and sauté onion and peppers over medium-high heat for 4 minutes.  Add chili, ancho and chipotle powders and gently sauté for 1 more minute.  Remove pan from heat and cool slightly.

Whisk together the whole eggs, egg yolks, heavy cream, and half-and-half in a large bowl.  Add salt, pepper and nutmeg.  Add the cooked corn, the onion-pepper mixture, grated cheeses and pour into the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with the boiling water.  Bake the pudding for 1 hour and 15 minutes or until the top begins to brown and a knife inserted in the center comes out clean.  Serve warm.

   

Brussels Sprouts with Pearl Onions and Bacon

  Serves 12 – 15

1        Lb. Bacon, Cut Crosswise into Thin Strips

3        Lbs. Brussels Sprouts, Medium in Size, Cut in Half Length-Wise

1        Lb. White Pearl Onions, Skins Removed

2        Tablespoons Unsalted Butter

2        Tablespoons XVOO

1        Cup White Wine

½       Cup Homemade Chicken Stock or Low Sodium Chicken Broth

1        Teaspoon Coarse Sea Salt

½       Teaspoon Freshly Ground Black Pepper

In a sauté pan large enough to hold all of the Brussels Sprouts and Pearl Onions in a single layer, cook the bacon until all the fat is rendered and the bacon is crisp.  Remove the bacon from the pan and drain on paper towels.  Set aside.  Discard the bacon fat.  (If you don’t have a pan large enough to cook all of the Sprouts and Onions together then do it in smaller batches.)

In the same pan over medium high heat, heat the butter and oil.  When the butter stops foaming add the Brussels Sprouts and the Pearl Onions to the pan and sauté tossing around in the butter and oil.  Add the salt and pepper.  Toss around.  Deglaze the pan with the white wine and reduce the wine by half.  Add the chicken stock and reduce by half.  This should take only a few minutes.  Reduce the heat to medium and cover the pan with a lid.  Cook until the sprouts are tender and the onions are cooked through, about 7-10 minutes.

Add the cooked bacon bits to the pan and toss around to combine.  Transfer to a serving dish and serve immediately.

Hints and Tips:  To peel the Pearl Onions, bring a pot of water to a boil.  Add the onions and let simmer for two minutes.  Drain and quickly transfer to a bowl of ice water to cool down.  When cool, easily remove the skins from the onions.                  

Sweet Potato Casserole with Pecan Streusel Topping

  Serves 12 – 15

For the Topping

1     Cup All Purpose Flour

3/4  Cup Firmly Packed Light Brown Sugar

1      Teaspoon Salt

1      Teaspoon Cinnamon

8      Tablespoons (1 Stick) Cold Unsalted Butter, Cut into 1/2 Inch Cubes

1½   Cups Chopped Pecans

For the Sweet Potatoes

7        Lbs. Sweet Potatoes

¼       Cup Heavy Cream

2        Teaspoons Pure Vanilla Extract

8        Tablespoons (1 Stick) Unsalted Butter Melted

3        Large Eggs

½       Cup Maple Syrup

½       Cup Orange Blossom Honey

¾       Cup Firmly Packed Light Brown Sugar

2        Teaspoons Fine Sea Salt

1        Teaspoon Freshly Ground Black Pepper

¼       Teaspoon Freshly Grated Nutmeg   Preheat oven to 450 Degrees

To prepare the topping, in a bowl, stir together the flour, brown sugar, salt and cinnamon.  Using your fingers, a pastry blender or two knives cut in the butter until the flour mixture has been completely absorbed into the butter.  The mixture should hold together when squeezed with your hand but still crumble apart easily.  Stir in the pecans, Set aside.

To prepare the sweet potatoes, put them a large roasting pan and add a small amount of water.  Cover the pan tightly with aluminum foil and roast until the potatoes are tender and easily pierced with a knife, 1 to 1 1/2 Hours.  (Don’t forget to pierce the potatoes with a knife before roasting.)  Cool the potatoes completely.  Once cool, remove the skins from the potatoes.  Refrigerate the potatoes for several hours.  This will make them much easier to handle and cut.

Reduce the oven temperature to 350 Degrees.

Remove the potatoes from the refrigerator and cut the flesh into 1/2 cubes.  Transfer one-fourth of the potatoes to a large bowl and mash with a potato masher.  Set aside.

In a bowl, whisk together the cream, vanilla, butter, eggs, maple syrup, honey, brown sugar, salt, pepper and nutmeg.  Add the cream mixture to the mashed sweet potatoes and stir until well combined. Combine this mixture with the cubed potatoes and GENTLY stir to combine.  (Gently toss so as not to mash the cubes.)

Transfer the mixture to a 3-quart rectangular baking dish that has been sprayed with bakers spray such as PAM and sprinkle with the Streusel topping.  Bake until the topping is golden and crispy and the potatoes are hot and cooked all the way through, 45 to 60 minutes.  Let cool for 10 minutes before serving.

Hints and Tips:  To test the potatoes to be sure they are hot all the way through, insert a thin bladed knife into the center of the dish and leave it there for 30 seconds.  If the knife blade is hot then the potatoes are ready.

You can do some of this recipe in advance.  The streusel topping can be made the day before and refrigerated until you are ready to use it.

The potatoes can be cooked the day before as well, but peel them while they are still warm.

Cranberry-Kumquat Compote

My mother had a kumquat tree growing outside of her home in Florida.  The kumquats would bloom every year just before Thanksgiving.  We would have a great time picking them and making this wonderful compote for our Thanksgiving Feast.  I have kept the tradition going although my mother and the tree are long gone.  We are able to find the kumquats in the grocery store in Florida at Thanksgiving time but if you can’t get them where you are, they are available almost all year on line.

I don’t like to add any other flavorings to this dish as I love the taste of the two bitter fruits as they are.  You can always add cinnamon and nutmeg if you like those flavors.  Adding won’t hurt this recipe.  You can even add diced jalapenos, seeds and all, for a really different take on this compote.  Adding one large jalapeno gives it just enough heat without it being to hot.

Makes 4 Cups

1        Pint Fresh Kumquats

2        Cups Granulated Sugar

2        Cups Water

2        12 Ounce Bags Fresh or Frozen Cranberries

1        Teaspoon Coarse Sea Salt

Wash the kumquats and slice in half length-wise.  Remove and discard the center, bitter pit and seeds.  Place the kumquat peels in a food processor fitted with the steel blade and pulse to finely chop the peels.  Be careful not to puree.

In a large pot such as a Dutch oven combine the sugar and water and bring to a boil.  Boil until the sugar is dissolved and becomes a bit syrupy, about 5 minutes.  Add the cranberries, kumquats, salt and bring to a rolling boil.  Lower the heat to simmer and cook, uncovered, for 30 minutes, stirring often.  Skim the foam that will float to the top as you go along.

Remove the pan from the heat and cool completely.  Store in air-tight containers and refrigerate for up to one month.    

Traditional Pumpkin Pie Topped with Italian Meringue

Anyone who knows me knows I am a purist when it comes to food.  Only organic and fresh for me:  Nothing frozen, canned or precooked.  BUT once in a while I have to make the exception to my rule and Pumpkin Pie filling comes under the exception category.  I have made Pumpkin Pie with fresh pumpkin, pumpkin I have picked, white pumpkin, you name it.  The only pumpkin I like for Pumpkin Pie is the good old standard – Libby pumpkin puree.  My mother used it and I am continuing the tradition.  The pumpkin puree by Libby is consistent.  I never have to second guess the product.  I guess you can say I am only 99¾% pure.  DO NOT USE PUMPKIN PIE FILLING IN THE CAN.  When you reach for the puree on the shelf don’t grab the wrong one.

To take it even further, I use the recipe on the can.  The proportions are perfect.  I am giving Libby complete credit for the Pumpkin Pie but the Meringue Topping is my idea.  I thought it would be fun to do something different for the topping.  (So did Martha, but she used Meringue like you put on a Lemon Meringue Pie.  Totally different Meringues but the idea of doing something other than whipped cream is a good idea.)

If the Italian Meringue is too daunting for you or you just don’t have the time with everything else that is going on, go ahead and use whipped cream to top the pie.  But, please, do me a favor and don’t use cool whip!!  Please!!!!

¾       Cup Granulated Sugar

½       Teaspoon Fine Sea Salt

1        Teaspoon Ground Cinnamon

½       Teaspoon Ground Ginger

¼       Teaspoon Ground Cloves

¼       Teaspoon Freshly Ground Nutmeg

2        Large Eggs

1        15 Ounce Can Libby’s Pumpkin Puree (NOT PUMPKIN PIE FILLING)

1        12 Ounce Can Evaporated Milk

1        Disk of Pate Sucre (Pastry Crust)  Recipe Below, Rolled Out to Fit a 9″ Deep Dish Pie Pan, Flute the Edges

Preheat oven to 425 degrees F (400 if using a convection oven).

In a small bowl combine the sugar, salt, cinnamon, ginger, cloves and nutmeg.

In a larger bowl beat the eggs lightly, add the pumpkin puree and the spice mix.  Blend well.  Slowly add the evaporated milk.  Mix well.

Pour into unbaked pie shell.  Bake at 425 for 15 minutes.  Turn the oven down to 350 Degrees F.  Bake 40 – 50 minutes or until a thin bladed knife inserted into the center of the pie comes out clean.

Cool on a wire rack completely before topping with Italian Meringue.

Hints and Tips:  I found that baking a pie in a glass dish is the best way to get a crispy cooked crust.  If you don’t have a glass dish, ceramic works just as well.  If you don’t have either I suggest you purchase one.  You will be so glad you did.  They are sold at the grocery store for as little as $6.00

You can make the pie the day before and refrigerate it overnight.  When you are ready to top it with the meringue, bring the pie to room temperature before topping it.  If the pie is cold and the meringue is warm condensation will develop between the pie and the meringue.  You don’t want this.  Also, when you take the pie out of the refrigerator to bring it to room temperature there may be a little moisture on top of it.  Blot it lightly with a paper towel.

Italian Meringue

 6          Large Egg Whites at Room Temperature

½         Teaspoon Cream of Tartar Pinch of Fine Sea Salt

2 2/3  Cup Sugar

2/3      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.

Begin by beating 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 it 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.  Doesn’t work!!!!   Remove the lid and boil the sugar/water mixture until it reaches 238 Degrees F on the candy thermometer.  As soon as it reaches 238 Degrees F 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 pie.  Complete a full circle around the pie using either of the tips.  Then do a second full circle on top of the first circle.  You will most likely not use all of the meringue but go ahead and be generous with it.  After the meringue is piped onto the pie, 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) put the pie under the broiler about five or six inched below the heat.  Stand there and watch it 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.

Refrigerate the pie for several hours before serving.

Pate Sucre (Pastry Crust, Pie Crust)

Enough for a 13 Inch Tart or Two 9” Pie Crusts   For the Pastry 3½     Cups All Purpose Flour 1/2     Cup Granulated Sugar 1        Teaspoon Fine Sea Salt 8        Ounces Cold Unsalted Butter (2 Sticks) Cut Into 16 Pieces ½       Scant 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 for 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 for 1 hr.

Whew, that was a long posting.  I hope you read it all and maybe, just maybe, you will try at least one of my recipes. If you have any questions please contact me by posting directly on this blog or e-mailing me at:

camille@camillecooksforyou.com

HAPPY THANKSGIVING!!!!  WE HAVE SO MUCH TO BE THANKFUL FOR.

I have been informed that many of you are having a problem finding the “Leave a Comment” place on the blog.  It is a little hard to find.  At the end of this posting there are a few very faint lines which list all of the categories and and tags related to the blog.  At the very end of the bottom line you will see either “Leave a Comment” or a number and the word “Comment” (for example: “4 Comments”). Click on to this link and it will take you to the comment area.  I hope this helps.

Posted in Ahh Haa Moments, Bread, Desserts, Food For Thought, Hints and Tips, Menus, Recipes To Share, Stuffing, Turkey, Vegetables | Tagged , , , , , , | Comments Off on A Thanksgiving Feast

Fall Is Time For Pie

Posted on October 18, 2011 by Camille

Apple Pie With Vanilla Gelato And Caramel Sauce

With the change of season and the weather a bit cooler (even in Florida) it means more indoor cooking.  So turn the ovens on and let’s get started.

I have been spending a great deal of time in the kitchen cooking up some of the things that I would never do in the summer.  For instance I made a great Chicken Pot Pie recently.  Never would I think about doing that in the summer.  The summer in Florida is way too hot to eat hearty food.  I also made an Apple Pie.  Something I never do for just the two of us but we had our cousins in for the weekend and thought what better way to their hearts than with a great Apple Pie.

Since both of these dishes had Pastry Crust (also known as Pie Crust, Pate Brisee and Pate Sucre) I realized I had a theme going.

Pie Crust may seem like a daunting  task but once you get it, no longer is it a task but a pure pleasure of accomplishment.  At least that’s how it is for me.  It took me years to make the perfect crust (I’ve been told it is wonderful) and because I have made so many pies in my career, I feel it is time for me to share my expertise with you and make it an easy exercise.  I am going to guide you through the preparation and I promise, you will be on your way to making the flakiest, most tender and deliciously delicious crust.

As I have said in the past, to make the preparation of any dish easier you must have all of your  ingredients (Mes En Plas) ready to go.  In this case you will need to have ready  Unbleached All-Purpose Flour, Salt, Sugar (for sweet pastry) Cold Unsalted Butter, Cold Crisco and Ice Water.  That’s it.

Here is the recipe for enough pastry for a two crust pie.

Pate Sucre (Pastry Crust, Pie Crust)

Pate Sucre is French for Sweet Pastry Crust, Pate Brisee is French for Unsweetened Pastry Crust.  You can use this sweet pastry crust for a savory dish such as Pot Pie.  Just don’t add the sugar.  The rest stays the same.  This recipe will make enough pastry for a two crust pie.

3½     Cups All Purpose Flour

1/2     Cup Granulated Sugar

1        Teaspoon Fine Sea Salt

8        Ounces Cold Unsalted Butter (2 Sticks) Cut Into 16 Pieces

½       Scant Cup Cold Vegetable Shortening Such as Crisco

5 – 6   Tablespoons Ice Water

My personal preference for making 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 separately in plastic.  Refrigerate for 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 separately in plastic.  Refrigerate for 1 hour.

Hints and Tips: Letting the pastry rest for 1 hour in the refrigerator gives the glutens enough time to rest.  This resting period makes for a much more tender crust and it will not shrink, either when rolling it out or when it cooks.  I like to take it out of the refrigerator about 10 minutes before rolling so it isn’t too cold.  When too cold it will crack when you roll it and cracking makes it almost impossible to handle.

Now that you have this great recipe let’s make an Old-Fashioned Apple Pie.  Who doesn’t like Pie?!!!!

Apples And Raisins

Old-Fashioned Apple Pie

I like to add golden raisins and pecans to my Apple Pie but if you don’t want to just leave them out.  The best type of dish to use, to insure a cooked bottom crust, is a glass or ceramic pie dish.  Tin pie pans just don’t give you that cooked and crisp bottom crust.  Placing the pie dish on a pan with holes also helps because the air can circulate around the pie.  Why place the pie on a pan when cooking is what you might ask.  The reason is to catch any juices that will escape from the pie and to keep the juices off the bottom of your oven.  Lining the pan with parchment won’t allow the juices to go through the pan if it has holes and the pie dish won’t stick to the pan.  All of these suggestions are tried and true.  I have made thousands of pies over my career and these suggestions will help you to make pie baking an easy and enjoyable experience.

Before The Top Crust Is Put Into Place

1        Recipe Pate Sucre

7-8     Large Granny Smith Apples (About 5 Pounds) Peeled, Cored and Sliced

¼” Thick

1        Cup Golden Raisins (Optional)

1        Cup Toasted Pecans (Optional)

1        Cup Granulated Sugar

¼       Cup All-Purpose Flour

¼       Cup Corn Starch

1        Teaspoon Fine Sea Salt

1        Teaspoon Ground Cinnamon

½       Teaspoon Ground Nutmeg

2        Tablespoons Fresh Lemon Juice (DO NOT USE BOTTLED)

2        Tablespoons Cold Unsalted Butter Cut into Small Pieces

1        Large Egg Beaten with 1 Tablespoon Cold Water

Coarse Sanding Sugar for Pie Top

Preheat oven to 425 Degrees F (400 if using a convection oven).  Place the oven rack in the lower third of the oven.

In a large bowl combine the apples, raisins, pecans, sugar, flour, corn starch, sea salt, cinnamon, nutmeg and lemon juice.  Toss until well combined.  Set aside.

On a lightly floured surface, roll out one disk of pastry into a 11 or 12 inch circle approximately 1/8” thick.  When rolling add a little flour to the top of the pastry so the rolling pin won’t stick.  To make a evenly round circle when rolling make a quarter turn with the pastry.  In other words, give a few rolls over the pastry, lift the pastry off of the rolling surface and turn it to the right 90 degrees.  Do that three times while rolling and you will have a perfect circle.  Gently roll the pastry up on the rolling pin and lift over the top of a 9” deep dish pie dish and roll out.  Gently press into the pie dish.  You should have about a one inch overhang.

Place the apple pie mixture into the pastry lined dish evenly distributing the apples.  This will allow more even cooking.  Pour any juices that may be in the bottom of the bowl over the top of the apple mixture.  Dot the apple mixture with the 2 tablespoons of cold butter pieces.  Brush the edges of the pastry with the egg wash.

Roll out the second disk of pastry in the same manner as the first.  Place the rolled pastry over the apples.  Seal the edges by trimming with a scissor.  Press the edges decoratively with your thumb and fore-finger.

With a sharp thin knife make a whole in the top of the pie to let out the steam while it cooks.  You don’t want it to explode in the oven – and believe me, it will if you don’t vent the pie.  Brush the top of the pie with the egg wash and sprinkle with the sanding sugar.

Place the pie on a sheet pan with holes (such as a pizza pan) lined with parchment paper.  Bake the pie for 15 minutes and turn down the oven temperature to 375 Degrees F (350 if using a convection oven).  Bake the pie for 1 hour more or until the top is nicely browned and the juices are bubbling.  You will see some of the juice leek out of the pie on the side.  To be sure the apples are cooked, insert a skewer into the vent at the top of the pie.  There should be no resistance when the skewer goes through the apples.

If the pie is not cooked through and the crust is beginning to get too brown, loosely cover the pie with aluminum foil by making a tent.  You do not want to crush the pie or cover the vent tightly.

Remove from the oven to a wire cooling rack and let the pie cool completely before serving.  I like to serve this pie with caramel sauce and Vanilla Ice Cream or Gelato.

Just Before Going Into The Oven

Apple Pie Made With Love

Caramel Sauce

Be sure to use a large deep pan when making Caramel Sauce.  The sugar gets so hot that when you add the cream it bubbles and boils up and can easily boil over.  When adding the cream be sure to do it slowly.

Makes 3 Cups

2        Cups Granulated Sugar

1/4     Cup Water

2        Cups Heavy Cream, Heated

In a large, deep heavy sauce pan put 2 cups sugar and 1/4 cup water.  Swirl pan over high heat until sugar is dissolved and cook until mixture turns brown NOT BURNT.  Remove from heat and add 2 heated cups heavy cream slowly as not to have the cream and sugar boil over.  Mix and return to heat.  Continue cooking over high heat until temperature on candy thermometer reaches 235 degrees.  Remove from heat and let cool.

Store the caramel sauce in an air-tight container for up to one month.

So there you have it.  Apple Pie, so delicious and so satisfying.  Also, so much instant gratification.  And isn’t that what cooking really good food is all about?  I hope you enjoy making and eating this Apple Pie.  Don’t forget, if you have any questions please ask either by e-mailing me or commenting directly on the blog.

camille@camillecooksforyou.com

All Recipes are Copyright 2011.



Posted in Desserts, Food For Thought, Fruit Desserts, Hints and Tips, Recipes To Share | Tagged , , , , , , , | Comments Off on Fall Is Time For Pie

A Very Busy Month

Posted on September 7, 2011 by Camille

It has been a while since I’ve posted to the blog but I have been busy cooking, writing recipes, experimenting, entertaining and even working.  Yes, working.  I had a few parties this past month and I did some entertaining at home as well.

The pictures will tell the story of my month and I will post some of the recipes.  The one recipe so many people are asking for is the birthday cake I made for Jim’s celebration in August:  A yellow cake with the real deal ganache.

So feast your eyes and if there is a recipe you would like, let me know and I will post it on this blog.

Yellow Cake With The Real Deal Ganache

Ganache is by far the simplest way to frost and cake.   Chefs and bakers always want it to seem so difficult, but once you frost a cake with ganache you will never do any other chocolate frosting.  Just pour it over the cake and let it run down the sides.  The nuts will hide any imperfection.

Banana-Toasted Coconut Bread

Never waste the over-ripe bananas.  This moist, delicious and so easy quick bread is a wonderful addition to breakfast or afternoon coffee break.  Try it with a shmear of cream cheese and a little dab of Fig Preserves.

Chewy-Chocolaty Chocolate Chip Cookies

The secret to these chewy chocolate chip cookies is in the recipe.  See if you can find it.  I know the secret and you will, also, once you make everyone’s favorite cookie.

Fig Preserves

More Fig Preserves

Figs are at their peak right now.  If you wait too long they will be impossible to find.  Figs were at our table growing up and they bring me back to those great days.  Try spreading on quick bread such as the Banana-Toasted Coconut Bread or do as they do in Italy – use the preserves as a condiment with cheese and crostini.

Cherry-Peach Preserves

Among the fruits at their peak are cherries, peaches and nectarines.  I always buy a lot of fruit and what we don’t eat I preserve.

Gorgonzola and Caramelized Onion Tart

A great brunch or lunch treat is the Gorgonzola and Caramelized Onion Tart.  Instead of a pastry crust I used bread crumbs.  It is so much lighter and easy to put together at the last minute.

Sauteed Shrimp and Soft Polenta

Traditionally, Polenta was served in the winter since it is a stick to the ribs kind of dish.  But if I have to wait until it’s cold and blistery outside, I will never prepare it since it is always hot in Florida.  Tradition be damned!!!  Eat it when you want it.

Slow Roasted Pork Butt

Slow Roasted Pork Butt makes for a great pulled pork meal.  Try it either as an entree, in a sandwich with BBQ sauce or as a soft taco with a selection of condiments to accompany this rich, luscious, tasty cut of meat.  For the recipe go to my earlier posting – May 10, 2011 – A No Stress Party Menu.

Well, there you have it.  Besides all of the above items I made this last month I also created a great recipe for Vanilla Creme Fraiche Semi-Fredo.  I’m saving this recipe and picture for the future posting I am planning on writing with Semi-Fredo and Gelato as the topic.

Here are a couple of recipes for you to try:

Yellow Cake

4        Large Eggs at Room Temperature

½       Cup Whole Milk at Room Temperature

2        Teaspoons Vanilla Extract

2 ¼    Plain Cake Flour

1 ½    Cups Granulated Sugar

2        Teaspoons Baking Powder

1        Teaspoon Fine Sea Salt

8        Ounces Unsalted Butter, Softened, Cut into 16 Pieces

 

Preheat oven to 350F Degrees F (325 if using a convection oven).  Place oven rack in lower middle position of oven.  Spray two 9 inch cakes pans with baking spray such as Pam for Baking.  Cover pan bottoms with rounds of parchment paper and spray with baking spray.

Beat eggs, milk and vanilla with a fork in a small bowl.  Measure out 1 cup of this mixture and set aside.  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, about 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 and mix at lowest speed until incorporated, 5 to 10 seconds.  Increase speed to medium high (#6 on the Kitchen Aid Mixer) and beat until light and fluffy, about 1 minute.  Add remaining egg mixture (about 1//2 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.

Divide batter between the prepared cake pans, spread batter to sides and smooth with a spatula.  Bake 20 – 25 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.

Chocolate Ganache

Enough for a 9” Two Layer Cake

3        Cups Heavy Cream (36%)

¼       Cup Light Corn Syrup

2        Lbs. 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 round 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 in the refrigerator.  After 10 minutes remove the cake from the refrigerator and 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.  One hour before serving, remove from the refrigerator to let the cake come to room temperature.

Hints and Tips: Using the cake board 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 gently 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.  Roll the cold Ganache into balls and then in Cocoa Powder and Finely Chopped Nuts.  Refrigerate until ready to serve.

Camille’s Chocolate Chip Cookies

Makes about 3 Dozen Medium Size Cookies

2¼ Cups All-Purpose Flour

1        Teaspoon Baking Soda

1        Teaspoon Fine Sea Salt

½       Cup Vegetable Shortening (Crisco) at Room Temperature

½       Cup Unsalted Butter at Room Temperature

¾       Cup Granulated Sugar

¾       Cup Dark Brown Sugar Firmly Packed

2        Teaspoons Pure Vanilla Extract

2        Large Eggs at Room Temperature

2        12 Ounce Packages Semi-Sweet Chocolate Chips or

Hershey’s Special Dark Chocolate Chips

Preheat oven to 375 Degrees F (350 if using a convection oven.)

In a small bowl, combine flour, baking soda, and salt.  Set aside.

In the bowl of a standing electric mixer fitted with the paddle attachment, cream together the vegetable shortening, butter, sugar, brown sugar and vanilla.  Beat until light and fluffy.  Beat in the eggs one at a time.  Gradually add flour mixture and mix well.

Put half of the chocolate into a food processor fitted with the steel blade and pulse until most of it is chopped fine.  Add the chopped chocolate and the chocolate chips into the dough and mix on low until combined.

Drop the dough onto baking sheet lined with parchment paper, or silpat, using a small ice cream scoop to measure.  Slightly press down the top of each cookie and bake for 12-13 minutes rotating the pan half way through the cooking time.  Cool completely on baking sheet before storing.

Hints and Tips:  I use a 1¾ inch ice cream scoop.  This makes a nice size cookie.  You can use a smaller scoop if you like but remember to adjust the baking time.

This last month I got all of my recipes to the Library of Congress for Copyright.  This is pretty exciting for me.  Now I can say they are copyrighted and are not to be published by anyone but me, blah, blah, blah.  You know the rest.

Let me know if you make any of the recipes by commenting on the blog or e-mailing me at  camille@camillecooksforyou.com I recently heard from a friend that she was e-mailing me to this address but I never received her e-mails.  Please let me know if this is happening to you.  I answer all of my e-mails so if you did and I didn’t then there is a problem.  I am still learning WordPress.

Posted in Bread, Chocolate, Cookies, Desserts, Food For Thought, Hints and Tips, Pork, Recipes To Share | Tagged , , , | Comments Off on A Very Busy Month

Thank You, Aunt Lena

Posted on August 12, 2011 by Camille

Last month my dear Aunt Lena passed away after 91 years of being on God’s Great Earth.  Aunt Lena was my father’s younger sister in a family of nine siblings, some from an earlier marriage of my grandfather’s.  There is only one sister here among us, Aunt Mary,  the Matriarch of the family – 102 years old.

Besides being my Aunt, Aunt Lena was my Confirmation Godmother (Sponsor).  I have so many wonderful memories of this great lady.  One of the things that Aunt Lena will always be remembered for was her awesome cooking and exceptional baking. I often wondered if she had the opportunity would she have had a bakery.  Of course, things like that weren’t done in those days.

When you walked into Aunt’s home the aromas wafting through the air were always sweet  with a hint of anise.  These aromas would linger in the air and if you closed your eyes you would feel as if you had been transported to an Italian bakery.   Aunt Lena was always baking up storm, mostly for our large family gatherings:  Baptisms, First Holy Communions, Confirmations, Birthdays, Anniversaries, Bridal and Baby Showers, Weddings and just any occasion where baked goods were called for.  I remember the Sweet Tables at those occasions loaded with Italian Pizzelles, Deep Fried Choffa, Chocolate and Vanilla Filled Cream Puffs, Chocolate Chip-Coconut Cookies, Biscotti ( we call them Slices), Cobblers, Cakes, Breads and the list goes on and on.

The recipe that is dearest to me is Aunt’s Dark Chocolate Cake.  This is the chocolate cake I baked for almost all of my years in the catering business.  Not only is it fabulous but so simple to make.  I am the quintessential recipe changer but I would never think of changing any of her recipes.

At the celebration of Aunt Lena’s life last month, I decided to write this blog as a tribute to her by gathering recipes, making them and sharing with you.  I really did not know where to start to get the recipes but several of my cousins and my Aunt sent me what they had.  I have my mother’s recipe box and in it were at least six of Aunt Lena’s recipes.  While I was looking through my Mom’s recipe box I remembered how I acquired Aunt Lena’s Dark Chocolate Cake recipe.  I needed to make a chocolate cake for a party I was catering and asked my mother if she had a good recipe.  She gave me her copy of Aunt Lena’s.  That was over 30 years ago and I am still using that recipe.

Today I made Aunt’s Almond Slices and, OMG!!, they are the best slices I have ever made or eaten.  I’ve been making slices for years using various recipes but never have I made slices this good.  No, not good, GREAT!!!  The recipe is a bit deceiving as it seems like it won’t work because the dough is more like a stiff batter.  It is difficult to work with and as I was making the logs the dough has to be shaped into for the first baking I kept thinking over and over “this is not going to work”.  But, low and behold, it did.  I am going to give you Aunt Lena’s recipes exactly as they are written.  At the end of each recipe I will give you the hints and tips that work.  Almost every recipe I have of Aunt Lena’s is very vague but be assured that I did not change any of the ingredients or amounts in any of the recipes.

Today I am going to share those two recipes, Dark Chocolate Cake and Almond Slices.  I will do more in the coming weeks.  I wanted to do several more recipes for this blog but guess who gets to eat all of these delicious sweets?  So to keep things in shape (our shapes) I decided to do a couple at a time.  I am looking forward to doing more of her scrumptious sweets in the next few weeks.  I am thinking about doing the Banana Cake with Sour Cream Frosting and the Chocolate Chip Coconut Cookies next time.  I’ll give our waists a little time to shrink before I bake again.

Dark Chocolate Cake – A Little Slice of Heaven

Aunt Lena’s Dark Chocolate Cake

Makes 1   –   9” Double Layer Cake

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 375º.

Grease and flour two 9” round cake pans and line with parchment paper.  Grease the parchment paper, also.

In a small bowl mix the cocoa, cold water, salt and baking soda until smooth.  Set aside (Aunt Lena’s recipe says “Let Stand”).

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 food coloring.

Divide evenly between the prepared pans and bake for 25 – 30 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.

Use your favorite Chocolate Frosting and if you don’t have one use mine.

Hints and Tips:  For greasing and flouring the pans I use Pam spray for baking.

One of the things that is so interesting in this recipe is that you use cold water instead of hot water when mixing the cocoa with the water.  Every recipe uses hot water except this one.  So use the cold water because it works.

If you have a mixer with a paddle attachment, use it.

Chocolate Frosting

1        Lb. Unsalted Butter at Room Temperature

2        Lbs. Powdered Sugar

1/4     Cup Heavy Cream

12      Ounces Good Quality Dark Chocolate Chips

Melt chocolate in a double boiler over slowly simmering water.  Stir once or twice to blend.  Once chocolate is melted remove from heat and let cool to room temperature.

Place butter into the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy on medium high speed.  Lower speed and gradually add powdered sugar adding cream a little at a time.  Beat until perfectly smooth.  Add melted and cooled chocolate in a slow and steady stream.  Once again beat until well combined and perfectly smooth.

Makes enough frosting to generously cover and fill a 9 inch, two-layered cake.

Hint:  Hershey makes the best Special Dark Chocolate Chips and work great in this recipe.  One bag is 12 ounces.

 

Biscotti – Aunt Lena’s Almond Slices

Makes 2 Dozen Slices

4        Ounces (1 Stick) Margarine or Butter (I used Butter)

1        Cup Granulated Sugar

3        Large Eggs

1        Teaspoon Pure Vanilla Extract

2        Cups All-Purpose Flour

2        Teaspoons Baking Powder

1/8     Teaspoon Salt

½       Cup Chopped Almonds

Preheat oven to 375 Degrees F (350 if using a convection oven).

In a small bowl whisk together the flour, baking powder and the salt.

In the bowl of an electric mixer (fitted with the paddle attachment if you have a mixer that comes with the paddle) cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, making sure each egg is incorporated before adding the next.  Add vanilla.  Mix in the dry ingredients.  Mix well and add the chopped almonds.  Mix well.

Transfer the dough to a parchment lined cookie sheet pan and make two long loaves, spacing several inches apart.

Bake for 15 – 20 minutes.  Remove from oven and let cool 10 minutes.  Slice the loaves into ½ inch to ¾ inch slices and lay cut side down onto a unlined cookie sheet pan.  Bake for 10 minutes.  Flip slices over onto the other cut side and bake for an additional 10 minutes or until the slices have firmed up and are toasted.  Remove from pan and cool on a wire rack.

Cookies will keep in an airtight container for at least a month.  (These slices are so good that they most likely will be eaten in a day or two).

Hints and Tips:  I have two copies of this recipe both with Aunt Lena’s name as the author but one has 15 drops of anise.  If you like anise flavor go ahead and give it a try.

The dough is extremely soft, a lot like a stiff batter.  I suggest you flour your hands when making the logs.  This will help a lot.  Making the logs was the most difficult part of this recipe.

When I baked the logs side by side with a few inches of separation, they spread out and touched each other.  At first I thought this was a problem but it turned out to be exactly what should happen.  When I took them out of the oven after the first baking I ran a knife down the middle to separate the two loaves.  When I cut the loaves into slices the fact that they were touching did not matter.  Cutting into slices was very easy.   In fact, these slices cut better than any other Biscotti I’ve made in the past.

Making these recipes puts me in quite a nostalgic mood and that’s a good thing.  It brings me back to my childhood and growing up among strong, wonderful, talented Italian women.  I can only try to emulate them as I am getting older.  To our Mothers and Aunts and all the people we love, we toast you with an Almond Slice.

camille@camillecookforyou.com E-mail me.  I love hearing from you.

Posted in Ahh Haa Moments, Desserts, Food For Thought, Recipes To Share | Tagged , , | Comments Off on Thank You, Aunt Lena

Cherry Margarita

Posted on August 9, 2011 by Camille

Now That Looks Good!!!!

Sunday night we had a few friends over for a BBQ and while I was preparing the food for the grill I decided I needed a Margarita. Margaritas are my favorite summertime drink:   They really ease the pain of the heat while I am grilling.  Well, actually Tequila is my liquor of choice, therefore the pain is at a minimum, if you know what I mean.  But I was in the mood for something a little different.  I had a bag of ripe cherries in the frig and everything else needed to make Cherry Margaritas.  I had never made them before so  this was  an experiment.  Oh, how I love it when an experiment works out and this experiment did just that.  Our friend, Mary, really liked the drink, told all of her friends about it and now I am going to share the drink recipe with you.  Mind you, I made it up as I went along but I managed to write it down and this recipe is the exact result.  If the picture looks a little blurry I am sure you can guess why:  Someone has to be the taste tester.

I made this drink by the pitcher.

Cherry Margarita

2         Dozen Ripe Cherries, Pitted
3        Cups Jose Cuervo Tequila Gold
1 1/2 Cups Chambord (That’s what I had so that’s what I used)
3/4   Cup Simple Syrup (Equal parts water and sugar boiled until the sugar dissolves and liquid is slightly thickened)
1        Cup Bottled Cherry Juice
Lime and Kosher Salt to Rim the Glasses
Whole Cherries with Stems for Garnish

Muddle the cherries until they become smashed and juicy (I don’t know any other way to tell you this procedure) and put into a pitcher.  Add the Tequila, Chambord, Simple Syrup and Cherry Juice to the pitcher and stir well.  Refrigerate until ready to serve.

To serve, rim a good sized rock glass with the lime and salt.  Pour some of the Margarita into a drink shaker with a little ice and shake vigorously.  Fill salt rimmed glass with ice and pour the Margarita into the glass.  Garnish with Cherries.  Drink With Caution!!!!  If you are drinking this outside of your home and driving is involved I suggest you have a designated driver.

camille@camillecooksforyou.com

Posted in Food For Thought, Fruit Drinks, Liquor, Recipes To Share | Tagged , | Comments Off on Cherry Margarita