Saturday, September 20, 2014

GARLICKY SMOTHERED CORNISH HENS



Ingredients

10 cloves garlic
Salt and freshly ground black pepper
2 (1 1/2-pound) Cornish hens
Olive oil
1 green bell pepper, seeded and small diced
1/2 medium onion, small diced
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
3 cups chicken stock, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat the oven to 375 degrees F.

Prepare the hens: In a mini food processor, pulse the garlic and 1 teaspoon salt to a paste. Using your fingers, make a pocket between the flesh and the skin of each Cornish hen. Stuff half the garlic paste between the skin and the flesh of the hens, evenly covering by pushing the paste along the flesh from the outside. Rub both hens all over with olive oil and sprinkle with salt and a grind of pepper. Cross the legs of each hen and tie together with kitchen string. Set aside and allow to come to room temperature for about an hour.

In a baking dish large enough to hold both hens, mix together the remaining garlic paste, the bell pepper, onions, cayenne pepper, paprika, a pinch of salt and a grind or 2 of pepper.

Place the prepared hens on top of the vegetables in the pan and slowly pour in 2 cups chicken stock. Place in the oven and cook until the temperature reaches 160 degrees F between the leg and the body of the hen when tested with an instant-read thermometer, about 40 minutes.

Remove the hens from oven and remove from the pan to a plate. Cover lightly with aluminum foil to keep them warm while making the gravy. In a medium saute pan, melt the butter over medium heat. Add the vegetables from the baking dish and the flour. Whisk the flour briskly until it is combined with all the pan contents. Add the wine and let reduce. Take a sip of wine for yourself; you've worked hard. Stir in the remaining 1 cup chicken stock. Taste and season with salt and pepper, and then cook until the sauce has thickened to a gravy consistency, about 5 more minutes. To serve, remove the aluminum foil from the hens. Remove the string and cut in the birds in half. Pour the gravy over the top and garnish with chopped parsley.

LASAGNA CUPCAKES



Ingredients

Meat Sauce:
2 tablespoons olive oil
4 whole cloves
One 1-inch cinnamon stick
4 cloves garlic, minced
1 medium onion, finely diced (about 1 cup)
Kosher salt
1 pound mild Italian chicken sausage, casing removed
1/4 cup tomato paste
One 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil
Freshly ground pepper
Ricotta Filling:
3/4 cup shredded mozzarella, plus more for topping
3/4 cup freshly grated Parmesan, plus more for topping
3/4 cup part-skim ricotta
1/3 cup mango chutney
Kosher salt and freshly ground pepper
1 package wonton wrappers (at least 48)
12 whole small fresh basil leaves

Directions

Preheat the oven to 375 degrees F.

For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned.

Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.

For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside.

To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.

Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.

Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like.

MAC AND CHEESE

Mac and Cheese

Recipe courtesy of Ina Garten

Yield:
6 to 8 servings

Level:
Easy

Next Recipe
Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top

John Whaite's Chocolate chiffon cake with salted caramel butter cream

 
Cooking time
Prep: 45 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Cuts into 12 slices
Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing

Ingredients

  • 125ml sunflower oil, plus extra for greasing
  • 7 large eggs, separated
  • 2 tsp vanilla bean paste
  • 375g golden caster sugar
  • 50g cocoa powder
  • 300g plain flour
  • 1 tsp bicarbonate of soda

For the salted caramel icing

  • 250g light soft brown sugar
  • 150ml double cream
  • 140g butter, softened
  • ½ tsp salt

For the ganache

  • 250ml double cream
  • 250g dark chocolate, finely chopped or grated
  • sea salt crystals, to decorate

Buy Ingredients

Buy the ingredients for this recipe now via:

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
  2. Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
  3. Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
  4. Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
  5. To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.

Friday, September 19, 2014

GREEK SALAD SANDWICH

Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.

Ingredients

  • 2 tomatoes, ripe but firm, 1 thinly sliced, 1 cut in small dice
  • 2 ounces cucumber, thinly sliced
  • 2 ounces green pepper about 1/2 small pepper, seeded and thinly sliced
  • 1 slice red onion, cut in half, rings separated, rinsed and drained optional
  • 1 tablespoon crumbled feta (about 1/2 ounce)
  • 1 to 2 teaspoons chopped fresh mint
  • 1 teaspoon sherry vinegar or red wine vinegar
  • 2 teaspoons extra virgin olive oil
  •   Salt
  •   freshly ground pepper (optional)
  • 2 small (3 1/2-inch) whole-wheat English muffins, lightly toasted
  • 2 teaspoons mayonnaise
  •   Dijon mustard (optional)

Preparation

  1. In a medium bowl, combine the diced tomato, cucumber, green pepper, onion, feta and mint. Toss with the vinegar and olive oil. Season if desired with salt and pepper.
  2. Spread the bottom half of an English muffin with half the mayonnaise. Layer half of the sliced tomato on top. Top with half the Greek salad mixture. Spread the top half of an English muffin with mustard if desired, and place on top of the salad. Press down, cut in half and serve. Alternately, you may wrap the sandwich in plastic and refrigerate. Use the remaining ingredients for a second sandwich.

Note

  • Advance preparation: The sandwiches will keep well for a day. Wrap tightly in plastic wrap, and place in a bag. Keep cold if possible.

Greek-Style Nachos

Ingredients

  • 4 pita pockets, white or whole wheat, cut into wedges
  •   About 1/2 cup olive oil
  •   Salt
  • 4 ounces feta cheese
  • ½ cup yogurt, preferably whole-milk
  • ½ cup chopped fresh mint
  • 1 lemon
  •   Freshly ground black pepper
  • 1 medium onion, chopped
  • ½ pound ground lamb
  • 1 tablespoon ground cumin
  • 2 or 3 medium ripe tomatoes, chopped
  • 1 medium cucumber, peeled and seeded if necessary, and chopped
  • ½ cup calamata olives, pitted and halved (optional)

Preparation

  1. Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
  2. In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
  3. Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you’re using them.

Pork Stewed With Lentils and Celery

Ingredients

  • 2 ounces smoked slab bacon, diced
  • 1 ½ pounds pork butt, fat well trimmed, in 1-inch chunks, patted dry
  • 1 cup finely diced celery
  • ½ cup finely diced shallots
  • ½ tablespoon dried sage
  •   Salt and ground black pepper
  • ½ cup dry red wine
  • 2 cups chicken stock
  • ½ ounce dried porcini
  • ¾ cup French or Umbrian lentils
  • ½ cup heavy cream
  • 3 tablespoons chopped celery leaves

Preparation

  1. In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
  2. Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
  3. Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

CHICKEN CANZANESE




Ingredients

  • 1 3-pound chicken, cut into serving pieces
  •   Salt
  • 2 sage leaves
  • 2 bay leaves
  • 1 clove garlic, sliced lengthwise
  • 6 cloves
  • 2 sprigs rosemary
  • 2 peppercorns, crushed
  • 1 dried red chili, broken and seeded (optional)
  • 1 thick slice prosciutto (about 1/4 pound)
  • ½ cup dry white wine

Preparation

  1. Place the chicken pieces in a mixing bowl; cover with cold water and add 1 tablespoon salt. Let stand 1 hour. Drain and pat dry.
  2. Arrange the chicken pieces in one layer in a frying pan fitted with a lid and add the sage, bay leaves, garlic, cloves, rosemary, peppercorns and, if using red chili. Cut the prosciutto into small cubes and sprinkle it over the chicken. Add the wine and 1/4 cup water. Do not add salt, since the prosciutto will season the dish. Cover and simmer until the chicken is nearly done. 30 to 40 minutes. Uncover and cook briefly over high heat until the sauce is reduced slightly.

Roasted Squid With Chorizo and Pimentón

Everyone knows about fried calamari, but pan-roasted is a different beast entirely. This easy technique begins on the stovetop and finishes in a hot oven. In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle. Eat with a knife and fork or slice into rings for a warm salad.

Ingredients

  • 2 pounds small yellow-fleshed potatoes, preferably Yukon Gold
  •   Salt and pepper
  • 1 ½ pounds cleaned squid, both bodies and tentacles
  •   Extra-virgin olive oil
  • 4 ounces Spanish chorizo, diced (about 3/4 cup)
  •   Pinch of red pepper flakes
  • 8 ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
  •   Pimentón (Spanish paprika) for dusting
  • 3 tablespoons chopped Italian parsley

Preparation

  1. Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.
  2. Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt and pepper.
  3. Put a large cast-iron skillet over high heat. When hot, add 2 tablespoons olive oil and the chorizo. Let chorizo sizzle. Add red pepper flakes, then add squid all at once in 1 layer. Do not crowd squid; use 2 pans if necessary. Stir to coat squid with oil.
  4. Immediately transfer pan to top rack in hot oven. Let roast for 6 to 10 minutes, depending on size of squid. They are ready when bodies are puffed and starting to brown and crisp at edges. Pour off and reserve pan juices and chorizo.
  5. To serve, slice potatoes and, if you like, cut squid into rings. Arrange greens, potatoes and squid on a large platter, dust lightly with pimentón and sprinkle with parsley. Spoon pan juices and chorizo over everything.