Roasted Sausage With Potatoes, Peppers, and Onions Recipe
Ingredients:
1 tablespoon butter
2 tablespoons olive oil, divided
1 ½ pounds large Italian sausage links
2 large onions, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cubanelle pepper, sliced
2 large russet potatoes, scrubbed and washed, cut into 1-inch pieces
12 large whole garlic cloves
1 cup white wine
1 teaspoon Italian Seasonings
1 teaspoon dry oregano
Salt and freshly ground cracked black pepper
Directions:
Preheat oven to 400 degrees F.
In large skillet over medium heat, melt butter and olive oil. Sear Italian sausage until brown on all sides. Remove from heat.
In a large bowl mix together the onions, peppers, potatoes, garlic, wine, Italian Seasonings, oregano, remaining olive oil, salt and pepper, to taste. Transfer vegetable mix to a sheet pan and spread evenly.
Add the seared sausage to the vegetable sheet pan.
Bake for 30-40 minutes or until potatoes are tender when pierced with a fork.
Tuesday, March 27, 2012
Kitchen Boss Pizza Bianca Recipe
Pizza Bianca Recipe
Ingredients:
1/2 recipe Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
1 tablespoon olive oil
3 cloves garlic, sliced
6 ounces mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
2 basil leaves, torn
1/4 teaspoon dried oregano, crumbled
1/2 cup fresh ricotta cheese
Salt and pepper
Directions:
Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap, (refrigerating or freezing the unused portion). Allow the ball of dough to stand for 10 minutes.
After the rest, flatten one dough ball slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Brush garlic mixture over pizza dough, leaving a 1/2-inch border. Sprinkle with mozzarella.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake for 5 minutes.
In a small bowl, stir to combine Parmesan, parsley, oregano, ricotta, basil, salt and pepper.
Open oven door, and working quickly, dollop with spoonfuls of cheese mixture. Return to oven and baked until crust is golden brown and topping is bubbling, about 5 to 7 minutes.
PIZZA DOUGH
MAKES ENOUGH FOR TWO 12-INCH PIZZAS
1 1/2 cups warm water (105-115 degrees F.)
1 package (2 1/4 teaspoons) active-dry yeast
3 1/2 cups bread flour
2 tablespoons olive oil, plus more for bowl
2 teaspoons coarse salt
1 teaspoon sugar
Place water in the bowl of an electric mixer; sprinkle over yeast. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the dough hook attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until the dough is smooth and elastic, about 10 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location (75-85 degrees F.) until dough has doubled in size, 1 to 1 1/2 hours. At this point, if you can either use immediately or you can freeze, well-wrapped, for up to 2 weeks.
Ingredients:
1/2 recipe Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
1 tablespoon olive oil
3 cloves garlic, sliced
6 ounces mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
2 basil leaves, torn
1/4 teaspoon dried oregano, crumbled
1/2 cup fresh ricotta cheese
Salt and pepper
Directions:
Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap, (refrigerating or freezing the unused portion). Allow the ball of dough to stand for 10 minutes.
After the rest, flatten one dough ball slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Brush garlic mixture over pizza dough, leaving a 1/2-inch border. Sprinkle with mozzarella.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake for 5 minutes.
In a small bowl, stir to combine Parmesan, parsley, oregano, ricotta, basil, salt and pepper.
Open oven door, and working quickly, dollop with spoonfuls of cheese mixture. Return to oven and baked until crust is golden brown and topping is bubbling, about 5 to 7 minutes.
PIZZA DOUGH
MAKES ENOUGH FOR TWO 12-INCH PIZZAS
1 1/2 cups warm water (105-115 degrees F.)
1 package (2 1/4 teaspoons) active-dry yeast
3 1/2 cups bread flour
2 tablespoons olive oil, plus more for bowl
2 teaspoons coarse salt
1 teaspoon sugar
Place water in the bowl of an electric mixer; sprinkle over yeast. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the dough hook attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until the dough is smooth and elastic, about 10 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location (75-85 degrees F.) until dough has doubled in size, 1 to 1 1/2 hours. At this point, if you can either use immediately or you can freeze, well-wrapped, for up to 2 weeks.
Kitchen Boss Shrimp Catalan Recipe
Shrimp Catalan Recipe
Ingredients:
4 ounces Serrano or Parma ham
4 ounces jarred red pimientos, drained
4 tablespoons olive oil
1 medium onion, finely chopped
2 clove garlic, minced
1 14.5-ounce can crushed tomatoes
1/2 cup dry white wine
4 tablespoons brandy
Salt and freshly ground pepper
4 tablespoon fresh parsley, chopped
1 pound large shrimp, peeled and deveined.
Lemon wedges to garnish
Directions:
Slice the ham and pimientos into thin strips. Heat the olive oil in a large skillet over medium high heat. Sauté the onion and garlic for 5 minutes until softened. Add the ham and cook, stirring for a further 2 minutes.
Add the pimientos, tomatoes and wine, bring to a boil, and simmer, uncovered for 15 minutes or until thickened.
Stir in the brandy, 3 tablespoons of parsley and salt and pepper to taste. Add the shrimp to the sauce and heat through gently, stirring occasionally for 4 to 5 minutes, or until the shrimp are just cooked through.
Pile shrimp on to warm serving plate, garnish with remaining tablespoon of parsley, and serve with the wedges of lemon to squeeze over.
Ingredients:
4 ounces Serrano or Parma ham
4 ounces jarred red pimientos, drained
4 tablespoons olive oil
1 medium onion, finely chopped
2 clove garlic, minced
1 14.5-ounce can crushed tomatoes
1/2 cup dry white wine
4 tablespoons brandy
Salt and freshly ground pepper
4 tablespoon fresh parsley, chopped
1 pound large shrimp, peeled and deveined.
Lemon wedges to garnish
Directions:
Slice the ham and pimientos into thin strips. Heat the olive oil in a large skillet over medium high heat. Sauté the onion and garlic for 5 minutes until softened. Add the ham and cook, stirring for a further 2 minutes.
Add the pimientos, tomatoes and wine, bring to a boil, and simmer, uncovered for 15 minutes or until thickened.
Stir in the brandy, 3 tablespoons of parsley and salt and pepper to taste. Add the shrimp to the sauce and heat through gently, stirring occasionally for 4 to 5 minutes, or until the shrimp are just cooked through.
Pile shrimp on to warm serving plate, garnish with remaining tablespoon of parsley, and serve with the wedges of lemon to squeeze over.
Kitchen Boss Oven-Braised Short Ribs With Cheesy Polenta Recipe
Oven-Braised Short Ribs With Cheesy Polenta Recipe
Ingredients:
4 pounds bone-in beef short ribs, cut into 4 ounce pieces
Salt and Pepper
¼ cup flour
3 tablespoons olive oil
2 cups sliced onions
6 garlic cloves, smashed
4 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
¼ cup dry red wine
1 14.5-ounce can crushed tomatoes
1 cup low-sodium beef broth
¼ cup coarsely chopped fresh flat-leaf parsley, plus additional for garnish
2 tablespoons fresh oregano, chopped
1 bay leaf
Creamy Polenta, recipe follows
¼ cup chopped parsley, for garnish
Directions:
Preheat oven to 350 degrees F.
Rinse ribs and pat dry; season with salt and pepper. Dredge in flour. Heat oil in a large Dutch oven. Brown ribs in batches, transfer to a plate and set aside.
In the same Dutch oven, sauté onions and garlic until translucent. Add carrots, season with salt and pepper, and cook until slightly caramelized, about 5 to 7 minutes. Add the tomato paste and cook an additional minute until tomato paste is slightly caramelized.
Deglaze the Dutch oven with the wine and cook for 1 minute, scraping up all the brown bits on the bottom of the pot. Add the tomatoes, beef broth, parsley, oregano, and bay leaf. Return ribs back to pot, cover and place in oven for 3 - 3.5 hours until meat falls off the bone. Skim off any fat from top (discard bay leaf).
Serve ribs over polenta and garnish with parsley, if desired.
CHEESY POLENTA
4 cups chicken stock
4 cups whole milk
2 cup finely ground cornmeal
1 cup freshly grated Parmesan
8 ounces herbed goat cheese
4 tablespoons butter
Salt and pepper
In a large saucepan bring the chicken stock and milk to a simmer. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
Remove the pot from the heat. Add the Parmesan, the herbed goat cheese and the butter. Stir until the cheeses and butter have melted. Season with salt and pepper, to taste.
Transfer the polenta to a bowl and serve with Oven-Braised Short Ribs.
Ingredients:
4 pounds bone-in beef short ribs, cut into 4 ounce pieces
Salt and Pepper
¼ cup flour
3 tablespoons olive oil
2 cups sliced onions
6 garlic cloves, smashed
4 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
¼ cup dry red wine
1 14.5-ounce can crushed tomatoes
1 cup low-sodium beef broth
¼ cup coarsely chopped fresh flat-leaf parsley, plus additional for garnish
2 tablespoons fresh oregano, chopped
1 bay leaf
Creamy Polenta, recipe follows
¼ cup chopped parsley, for garnish
Directions:
Preheat oven to 350 degrees F.
Rinse ribs and pat dry; season with salt and pepper. Dredge in flour. Heat oil in a large Dutch oven. Brown ribs in batches, transfer to a plate and set aside.
In the same Dutch oven, sauté onions and garlic until translucent. Add carrots, season with salt and pepper, and cook until slightly caramelized, about 5 to 7 minutes. Add the tomato paste and cook an additional minute until tomato paste is slightly caramelized.
Deglaze the Dutch oven with the wine and cook for 1 minute, scraping up all the brown bits on the bottom of the pot. Add the tomatoes, beef broth, parsley, oregano, and bay leaf. Return ribs back to pot, cover and place in oven for 3 - 3.5 hours until meat falls off the bone. Skim off any fat from top (discard bay leaf).
Serve ribs over polenta and garnish with parsley, if desired.
CHEESY POLENTA
4 cups chicken stock
4 cups whole milk
2 cup finely ground cornmeal
1 cup freshly grated Parmesan
8 ounces herbed goat cheese
4 tablespoons butter
Salt and pepper
In a large saucepan bring the chicken stock and milk to a simmer. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
Remove the pot from the heat. Add the Parmesan, the herbed goat cheese and the butter. Stir until the cheeses and butter have melted. Season with salt and pepper, to taste.
Transfer the polenta to a bowl and serve with Oven-Braised Short Ribs.
Kitchen Boss Bresaola Rolls Recipe
Bresaola Rolls Recipe
Ingredients:
12 slices Bresaola or Prosciutto
Fresh Black Pepper
6 dried figs, halved
½ cup goat cheese
12 Marcona almonds, roasted and salted
Directions:
Lay out the piece of Bresaola flat on a cutting board and cut in half, crosswise. Season with fresh ground black pepper.
Place 1/2 fig at one end of Bresaola. On that, pack 2 teaspoons goat cheese and 1 almond. Roll the Bresaola over the date/cheese/almonds. If there is significant extra width, just fold over the meat just like an egg/spring roll.
Arrange on a platter. Serve at room temperature. Makes 12 Bresaola Rolls
Ingredients:
12 slices Bresaola or Prosciutto
Fresh Black Pepper
6 dried figs, halved
½ cup goat cheese
12 Marcona almonds, roasted and salted
Directions:
Lay out the piece of Bresaola flat on a cutting board and cut in half, crosswise. Season with fresh ground black pepper.
Place 1/2 fig at one end of Bresaola. On that, pack 2 teaspoons goat cheese and 1 almond. Roll the Bresaola over the date/cheese/almonds. If there is significant extra width, just fold over the meat just like an egg/spring roll.
Arrange on a platter. Serve at room temperature. Makes 12 Bresaola Rolls
Sunday, March 25, 2012
Kitchen Boss Stuffed Pork Chops Recipe
Ingredients:
2 1½ inch pork chops on the bone
Salt and pepper
3 ½ tablespoons extra virgin olive oil, divided
4 plump cloves garlic, chopped and divided
1 bunch broccoli rabe, leaves and florets stripped from stems, blanched in salted water and chopped
4 slices fresh mozzarella
4 thin slices prosciutto
½ cup All Purpose flour
4 tablespoons butter
2 tablespoons capers
3 cups dry white wine
2-3 tablespoons Instant flour
1/3 cup chicken stock
2 lemons, juiced
Directions:
Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper, set aside. Set a medium skillet over medium heat. Add 1 ½ tablespoons olive oil. When oil is hot, add 2 tablespoons of garlic, cook until fragrant but not browned. Add the broccoli rabe and sauté 2 to 3 minutes. Set aside to cool slightly.
Cut a pocket in each of the pork chops. Insert one piece each mozzarella and two prosciutto slices into pockets of the chops. Stuff sautéed rabe equally into each chop and skewer closed. Dredge the chops lightly in the flour.
Heat a large oven-proof skillet with 2 tablespoon oil and sear the chops about 4 minutes on each side to brown. Remove the chops to a roasting pan. To the skillet add butter, remaining garlic, capers, a pinch of salt and pepper. Deglaze the pan with the wine, scraping up browned bits. Whisk in the instant flour, cooking to thicken slightly. Add lemon juice and chicken stock and stir.
Add the pork chops back to the skillet, cover with sauce. Then place a slice of mozzarella on each chop. Cover the skillet and bake in the oven for about 20 to 30 minutes, or until cooked through and cheese is oozing.
**Pork chops are finished when the internal temperature of the meat reaches 160º.
2 1½ inch pork chops on the bone
Salt and pepper
3 ½ tablespoons extra virgin olive oil, divided
4 plump cloves garlic, chopped and divided
1 bunch broccoli rabe, leaves and florets stripped from stems, blanched in salted water and chopped
4 slices fresh mozzarella
4 thin slices prosciutto
½ cup All Purpose flour
4 tablespoons butter
2 tablespoons capers
3 cups dry white wine
2-3 tablespoons Instant flour
1/3 cup chicken stock
2 lemons, juiced
Directions:
Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper, set aside. Set a medium skillet over medium heat. Add 1 ½ tablespoons olive oil. When oil is hot, add 2 tablespoons of garlic, cook until fragrant but not browned. Add the broccoli rabe and sauté 2 to 3 minutes. Set aside to cool slightly.
Cut a pocket in each of the pork chops. Insert one piece each mozzarella and two prosciutto slices into pockets of the chops. Stuff sautéed rabe equally into each chop and skewer closed. Dredge the chops lightly in the flour.
Heat a large oven-proof skillet with 2 tablespoon oil and sear the chops about 4 minutes on each side to brown. Remove the chops to a roasting pan. To the skillet add butter, remaining garlic, capers, a pinch of salt and pepper. Deglaze the pan with the wine, scraping up browned bits. Whisk in the instant flour, cooking to thicken slightly. Add lemon juice and chicken stock and stir.
Add the pork chops back to the skillet, cover with sauce. Then place a slice of mozzarella on each chop. Cover the skillet and bake in the oven for about 20 to 30 minutes, or until cooked through and cheese is oozing.
**Pork chops are finished when the internal temperature of the meat reaches 160º.
Kitchen Boss Shrimp With Farfalle & Zucchini Recipe
Ingredients:
2 tablespoons olive oil
2 cloves of garlic, sliced
2 pounds of baby shrimp
6 zucchinis, cubed
1 teaspoon All Purpose Seasoning Salt (such as McCormick Season All)
1 teaspoon onion powder
1 cup white wine
1 pound Farfalle Pasta
1/2 cup of Parmeggiano Reggiano (grated), plus extra for topping
1/4 cup fresh parsley, chopped
Directions:
Sauté olive oil and garlic in a large pan until golden. Add shrimp and cook until slightly pink. Add zucchini to sauté – season with salt, pepper, seasoning salt and onion powder. Mix all ingredients together for a few minutes. Put lid on the pot so that the zucchini can release all of its natural juices. After about 2 minutes, lift off the lid and add the wine. Toss until all the flavors combine. Cook only halfway – turn off the flame and put the cover back on.
In the meantime, boil water – add salt, cook pasta al dente for about 5 to 6 minutes. Drain pasta and add to the pan with the shrimp and zucchini. Finish cooking all the ingredients together and add freshly grated parmeggiano cheese.
Transfer to serving bowl and garnish with more grated cheese and fresh parsley.
Voila, it's done and ready to eat! It's a simple dish to make which is very colorful and very tasteful. Great for any season!
2 tablespoons olive oil
2 cloves of garlic, sliced
2 pounds of baby shrimp
6 zucchinis, cubed
1 teaspoon All Purpose Seasoning Salt (such as McCormick Season All)
1 teaspoon onion powder
1 cup white wine
1 pound Farfalle Pasta
1/2 cup of Parmeggiano Reggiano (grated), plus extra for topping
1/4 cup fresh parsley, chopped
Directions:
Sauté olive oil and garlic in a large pan until golden. Add shrimp and cook until slightly pink. Add zucchini to sauté – season with salt, pepper, seasoning salt and onion powder. Mix all ingredients together for a few minutes. Put lid on the pot so that the zucchini can release all of its natural juices. After about 2 minutes, lift off the lid and add the wine. Toss until all the flavors combine. Cook only halfway – turn off the flame and put the cover back on.
In the meantime, boil water – add salt, cook pasta al dente for about 5 to 6 minutes. Drain pasta and add to the pan with the shrimp and zucchini. Finish cooking all the ingredients together and add freshly grated parmeggiano cheese.
Transfer to serving bowl and garnish with more grated cheese and fresh parsley.
Voila, it's done and ready to eat! It's a simple dish to make which is very colorful and very tasteful. Great for any season!
Kitchen Boss Champagne Mussels & Linguine Recipe
Ingredients:
1 pound linguine
1/4 cup extra virgin olive oil
6 plump cloves garlic, chopped
1 med-large Spanish onion, chopped
Salt and pepper
3 pounds mussels, scrubbed clean and debearded
2 cups sweet sparkling wine or champagne, like Asti Spumante
1/2 cup chopped Italian parsley
Directions:
Cook linguine in a large pot of salted, boiling water until al dente, according to package directions. Drain and set aside.
Set a large, deep skillet over medium-high. Heat the olive oil. When oil shimmers, add the garlic, onion, 1 teaspoon of salt, and a generous pinch of pepper. Reduce heat to medium low, and cook, stirring, until onion is soft and translucent. Add the mussels and stir. Pour in the sparkling wine, and stir. Cover the skillet and cook until the mussels open, shaking every half-minute or so, 5 to 7 minutes total. Taste broth and correct salt and pepper.
Mix the pasta into the mussel mixture, garnish with the chopped parsley, and serve.
1 pound linguine
1/4 cup extra virgin olive oil
6 plump cloves garlic, chopped
1 med-large Spanish onion, chopped
Salt and pepper
3 pounds mussels, scrubbed clean and debearded
2 cups sweet sparkling wine or champagne, like Asti Spumante
1/2 cup chopped Italian parsley
Directions:
Cook linguine in a large pot of salted, boiling water until al dente, according to package directions. Drain and set aside.
Set a large, deep skillet over medium-high. Heat the olive oil. When oil shimmers, add the garlic, onion, 1 teaspoon of salt, and a generous pinch of pepper. Reduce heat to medium low, and cook, stirring, until onion is soft and translucent. Add the mussels and stir. Pour in the sparkling wine, and stir. Cover the skillet and cook until the mussels open, shaking every half-minute or so, 5 to 7 minutes total. Taste broth and correct salt and pepper.
Mix the pasta into the mussel mixture, garnish with the chopped parsley, and serve.
Lisa's Mashed Potatoes With Prosciutto Recipe
Ingredients:
3 pounds potatoes, preferably Yukon Gold, peeled
8 tablespoons butter, divided
Salt and pepper
1 teaspoon grated nutmeg
1 cup milk
2 tablespoons sour cream
4 ounces prosciutto, chopped
¼ cup Buddy's Master Bread Crumbs
½ cup grated Parmesan cheese
Directions:
Cut the potatoes in half if they are small, and in quarters if they are large. In a deep pot of salted water (enough to cover potatoes), cook the potatoes for 15 to 20 minutes or until they are just cooked through. While potatoes cook, slowly warm the milk in a small saucepan.
Preheat oven to 400 degrees.
When potatoes are done, drain them well in a colander. Place the potatoes in a stand mixer's bowl with a paddle attachment, or keep them in the pot if you will be using a masher or hand mixer.
Add 5-6 tablespoons of butter. Turn the mixer on to a low speed and let the butter melt in the hot potatoes. Mix in salt, pepper, and nutmeg. Add in warmed milk, ¼ cup at a time, beating, until smooth. Beat in the sour cream.
Mix chopped prosciutto into potatoes. Transfer to 9" round baking dish. Top with breadcrumbs and dot with remaining butter and sprinkle top with cheese and pepper.
Bake for 15 minutes, then turn the broiler on and broil until top is brown and crispy, about 5 minutes.
3 pounds potatoes, preferably Yukon Gold, peeled
8 tablespoons butter, divided
Salt and pepper
1 teaspoon grated nutmeg
1 cup milk
2 tablespoons sour cream
4 ounces prosciutto, chopped
¼ cup Buddy's Master Bread Crumbs
½ cup grated Parmesan cheese
Directions:
Cut the potatoes in half if they are small, and in quarters if they are large. In a deep pot of salted water (enough to cover potatoes), cook the potatoes for 15 to 20 minutes or until they are just cooked through. While potatoes cook, slowly warm the milk in a small saucepan.
Preheat oven to 400 degrees.
When potatoes are done, drain them well in a colander. Place the potatoes in a stand mixer's bowl with a paddle attachment, or keep them in the pot if you will be using a masher or hand mixer.
Add 5-6 tablespoons of butter. Turn the mixer on to a low speed and let the butter melt in the hot potatoes. Mix in salt, pepper, and nutmeg. Add in warmed milk, ¼ cup at a time, beating, until smooth. Beat in the sour cream.
Mix chopped prosciutto into potatoes. Transfer to 9" round baking dish. Top with breadcrumbs and dot with remaining butter and sprinkle top with cheese and pepper.
Bake for 15 minutes, then turn the broiler on and broil until top is brown and crispy, about 5 minutes.
Kitchen Boss Cinnamon Bun Dessert Pizza Recipe
Ingredients:
Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
4 tablespoons unsalted butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cinnamon Bun Dessert Pizza Frosting, recipe follows
Directions:
Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap and let stand for 10 minutes. Transfer one ball of dough to refrigerator and reserve for another use. The dough may also be well wrapped and frozen for up to 1 month.
Working with remaining ball of dough, flatten it slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small bowl, stir to combine the butter, sugar and cinnamon. Spread evenly over pizza dough.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake until crust is golden brown and topping is bubbling, 12 to 14 minutes. Let cool briefly.
Transfer pizza to a serving platter. Let cool 5 minutes. Drizzle with Cinnamon Bun Dessert Frosting.
CINNAMON BUN DESSERT PIZZA FROSTING
Yield: 1 1/2 cups
Ingredients:
1/4 pound cream cheese, room temperature
1/4 pound (1 stick) butter, room temperature
3 tablespoons milk
1 teaspoon vanilla extract
1/2 pound powdered sugar
Directions:
In a small saucepan over medium heat, melt the cream cheese, butter, milk and vanilla. Whisk in the powdered sugar.
Drizzle over pizza to finish.
PIZZA DOUGH
Makes enough for two 10-12 inch pizzas
Ingredients:
1 cup warm water, 105 to 115 degrees F.
1 package (2 1/4-ounce) active-dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour
2 teaspoons olive oil, plus more for bowl
2 teaspoons coarse salt
Directions:
Place water in the bowl of an electric mixer; sprinkle over yeast and sugar. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the paddle attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until combined, about 1 minute. Remove the paddle and attach the dough hook. Knead on low speed until the dough is smooth and elastic, about 2 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location 75 to 85 degrees F., until dough has doubled in size, about 45 minutes. Uncover, punch down dough and cover; let rise another 30 minutes.
Turn dough out onto a lightly floured work surface. Divide dough into two equal pieces. Let rest 15 minutes before using.
Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
4 tablespoons unsalted butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cinnamon Bun Dessert Pizza Frosting, recipe follows
Directions:
Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap and let stand for 10 minutes. Transfer one ball of dough to refrigerator and reserve for another use. The dough may also be well wrapped and frozen for up to 1 month.
Working with remaining ball of dough, flatten it slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small bowl, stir to combine the butter, sugar and cinnamon. Spread evenly over pizza dough.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake until crust is golden brown and topping is bubbling, 12 to 14 minutes. Let cool briefly.
Transfer pizza to a serving platter. Let cool 5 minutes. Drizzle with Cinnamon Bun Dessert Frosting.
CINNAMON BUN DESSERT PIZZA FROSTING
Yield: 1 1/2 cups
Ingredients:
1/4 pound cream cheese, room temperature
1/4 pound (1 stick) butter, room temperature
3 tablespoons milk
1 teaspoon vanilla extract
1/2 pound powdered sugar
Directions:
In a small saucepan over medium heat, melt the cream cheese, butter, milk and vanilla. Whisk in the powdered sugar.
Drizzle over pizza to finish.
PIZZA DOUGH
Makes enough for two 10-12 inch pizzas
Ingredients:
1 cup warm water, 105 to 115 degrees F.
1 package (2 1/4-ounce) active-dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour
2 teaspoons olive oil, plus more for bowl
2 teaspoons coarse salt
Directions:
Place water in the bowl of an electric mixer; sprinkle over yeast and sugar. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the paddle attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until combined, about 1 minute. Remove the paddle and attach the dough hook. Knead on low speed until the dough is smooth and elastic, about 2 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location 75 to 85 degrees F., until dough has doubled in size, about 45 minutes. Uncover, punch down dough and cover; let rise another 30 minutes.
Turn dough out onto a lightly floured work surface. Divide dough into two equal pieces. Let rest 15 minutes before using.
Wednesday, March 21, 2012
kitchen Boss Zuppa Di Baccalà Recipe
Ingredients:
2 pounds of baccalà
1 cup flour
Olive oil
Salt and pepper
One large Spanish onion, sliced
1 28-ounce can whole peeled tomatoes, slightly crushed
2 tablespoons capers, rinsed and drained
1 cup oil-cured black olives, pitted
¼ cup parsley, chopped
1 dried hot chile, whole
Directions:
2 to 3 days ahead of time: in large bowl, place baccalà with water to cover by 2 inches. Cover and refrigerate, changing water 2 times a day, 1 to 3 days.
Rinse the baccalà in cold water and dry well.
Cut fish into serving portions.
In a shallow dish mix flour, salt and pepper then lightly dredge the fish in the flour mixture.
Set a large skillet over medium heat with ¼ cup of the olive oil.
When the oil is hot, cook fish until golden brown on both side, 2 to 3 minutes per side.
Remove fish and set aside. Add more olive oil to the skillet to approx 3 tablespoons.
Add the onion and sauté until translucent.
Add the tomatoes and their juice, capers, pitted black olives, hot pepper, parsley with a pinch of salt and cook for 15 to 20 minutes, breaking up the tomatoes as the sauce simmers.
Add fish back to the pan and simmer an additional 10 minutes.
Correct salt and pepper and serve.
2 pounds of baccalà
1 cup flour
Olive oil
Salt and pepper
One large Spanish onion, sliced
1 28-ounce can whole peeled tomatoes, slightly crushed
2 tablespoons capers, rinsed and drained
1 cup oil-cured black olives, pitted
¼ cup parsley, chopped
1 dried hot chile, whole
Directions:
2 to 3 days ahead of time: in large bowl, place baccalà with water to cover by 2 inches. Cover and refrigerate, changing water 2 times a day, 1 to 3 days.
Rinse the baccalà in cold water and dry well.
Cut fish into serving portions.
In a shallow dish mix flour, salt and pepper then lightly dredge the fish in the flour mixture.
Set a large skillet over medium heat with ¼ cup of the olive oil.
When the oil is hot, cook fish until golden brown on both side, 2 to 3 minutes per side.
Remove fish and set aside. Add more olive oil to the skillet to approx 3 tablespoons.
Add the onion and sauté until translucent.
Add the tomatoes and their juice, capers, pitted black olives, hot pepper, parsley with a pinch of salt and cook for 15 to 20 minutes, breaking up the tomatoes as the sauce simmers.
Add fish back to the pan and simmer an additional 10 minutes.
Correct salt and pepper and serve.
Kitchen Boss Chocolate Crème Brûlée
Ingredients:
For custard:
2 cups heavy cream
3 ounces semisweet chocolate, chopped
1 1/2 teaspoons pure vanilla extract
5 large egg yolks
5 tablespoons granulated sugar
For topping:
2 tablespoons granulated sugar
2 tablespoons firmly packed light-brown sugar
(You can also use raw sugar by itself if you prefer)
Directions:
Preheat oven to 250 degrees F.
Make custard:
Heat cream in a medium saucepan over medium heat. Bring to a simmer and remove from heat. Add chocolate and vanilla and stir until chocolate is melted and mixture is smooth.
In a medium bowl, whisk together egg yolks and sugar. While whisking constantly, slowly add cream mixture into egg yolk mixture. Strain custard through a fine sieve.
Pour custard into four 4-ounce ramekins. Transfer ramekins to a shallow baking pan. Pour enough hot water into baking pan to come halfway up the sides of the ramekins. Bake until custards are just set, about 1 hour to 1 hour 15 minutes. Carefully remove from water. Let cool completely on a rack. Cover and refrigerate overnight.
For topping:
Mix sugars together and sprinkle over custards in an even layer. Using a small kitchen torch held 3 to 4 inches from surface of custard, move flame over until surface is caramelized, 1 to 2 minutes. This can also be done under the broiler. Let cool 5 minutes before serving.
For custard:
2 cups heavy cream
3 ounces semisweet chocolate, chopped
1 1/2 teaspoons pure vanilla extract
5 large egg yolks
5 tablespoons granulated sugar
For topping:
2 tablespoons granulated sugar
2 tablespoons firmly packed light-brown sugar
(You can also use raw sugar by itself if you prefer)
Directions:
Preheat oven to 250 degrees F.
Make custard:
Heat cream in a medium saucepan over medium heat. Bring to a simmer and remove from heat. Add chocolate and vanilla and stir until chocolate is melted and mixture is smooth.
In a medium bowl, whisk together egg yolks and sugar. While whisking constantly, slowly add cream mixture into egg yolk mixture. Strain custard through a fine sieve.
Pour custard into four 4-ounce ramekins. Transfer ramekins to a shallow baking pan. Pour enough hot water into baking pan to come halfway up the sides of the ramekins. Bake until custards are just set, about 1 hour to 1 hour 15 minutes. Carefully remove from water. Let cool completely on a rack. Cover and refrigerate overnight.
For topping:
Mix sugars together and sprinkle over custards in an even layer. Using a small kitchen torch held 3 to 4 inches from surface of custard, move flame over until surface is caramelized, 1 to 2 minutes. This can also be done under the broiler. Let cool 5 minutes before serving.
Kitchen Boss Profiteroles With Chocolate Whipped Cream and Chocolate Sauce
Ingredients:
3/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
Chocolate Whipped Cream, recipe follows, for serving
Chocolate Sauce, recipe follows, for serving
Directions:
Heat oven to 425 degrees F.
Line a baking sheet with parchment paper; set aside.
In a small heavy saucepan, bring water, butter, and salt to a boil, stirring until butter is melted. Reduce heat to medium, add flour, and cook, stirring constantly with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from heat, transfer to a bowl, and let cool slightly, 2 to 3 minutes.
With a hand mixer, add eggs, one a time, beating well after each addition. Transfer warm batter to a pastry bag fitted with a 3/4 inch plain tip. Pipe mounds (about 1 inch high and 1 to 2 inches in diameter) about 1 inch apart on prepared baking sheet.
Bake until puffed and golden, 20 to 25 minutes. Remove from oven and pierce the bottom of each profiterole once with a skewer. This will prevent them from becoming soggy. Return to oven to dry, propping oven door slightly open, for about 3 minutes. Let cool on baking sheet on a rack.
Using a serrated knife, halve profiteroles horizontally and fill with chocolate whipped cream. Drizzle with chocolate sauce and serve.
CHOCOLATE WHIPPED CREAM
MAKES 2 CUPS
Prep/cook time: 35 minutes
1 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tablespoons superfine sugar
1 1/2 tablespoons unsweetened cocoa powder
In a large bowl, place the cream, vanilla, sugar, and cocoa powder. Stir to combine. Cover and transfer to the refrigerator along with the whisk attachment to a mixer for at least 30 minutes. When chilled, beat until mixture forms stiff peaks.
CHOCOLATE SAUCE
Yield: 2 cups
Cook time: 10 minutes
1 cup heavy cream
12 ounces semisweet chocolate, chopped
1 tablespoon honey
½ teaspoon pure vanilla extract
In a medium heatproof bowl, combine the cream and chocolate. Place over a saucepan of gently simmering water and stir until chocolate is melted. Add honey and vanilla and stir until smooth. Keep warm, covered.
3/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
Chocolate Whipped Cream, recipe follows, for serving
Chocolate Sauce, recipe follows, for serving
Directions:
Heat oven to 425 degrees F.
Line a baking sheet with parchment paper; set aside.
In a small heavy saucepan, bring water, butter, and salt to a boil, stirring until butter is melted. Reduce heat to medium, add flour, and cook, stirring constantly with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Remove from heat, transfer to a bowl, and let cool slightly, 2 to 3 minutes.
With a hand mixer, add eggs, one a time, beating well after each addition. Transfer warm batter to a pastry bag fitted with a 3/4 inch plain tip. Pipe mounds (about 1 inch high and 1 to 2 inches in diameter) about 1 inch apart on prepared baking sheet.
Bake until puffed and golden, 20 to 25 minutes. Remove from oven and pierce the bottom of each profiterole once with a skewer. This will prevent them from becoming soggy. Return to oven to dry, propping oven door slightly open, for about 3 minutes. Let cool on baking sheet on a rack.
Using a serrated knife, halve profiteroles horizontally and fill with chocolate whipped cream. Drizzle with chocolate sauce and serve.
CHOCOLATE WHIPPED CREAM
MAKES 2 CUPS
Prep/cook time: 35 minutes
1 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tablespoons superfine sugar
1 1/2 tablespoons unsweetened cocoa powder
In a large bowl, place the cream, vanilla, sugar, and cocoa powder. Stir to combine. Cover and transfer to the refrigerator along with the whisk attachment to a mixer for at least 30 minutes. When chilled, beat until mixture forms stiff peaks.
CHOCOLATE SAUCE
Yield: 2 cups
Cook time: 10 minutes
1 cup heavy cream
12 ounces semisweet chocolate, chopped
1 tablespoon honey
½ teaspoon pure vanilla extract
In a medium heatproof bowl, combine the cream and chocolate. Place over a saucepan of gently simmering water and stir until chocolate is melted. Add honey and vanilla and stir until smooth. Keep warm, covered.
Kitchen Boss Black Forest Roulade With Philadelphia Cream Cheese Filling
Ingredients:
6 large eggs at room temperature, separated
3/4 cup sugar
1 tablespoon cold water
1 teaspoon vanilla
1/2 cup unsweetened dark cocoa powder, divided
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 8 ounce package KRAFT Philadelphia Brand Cream Cheese, at room temperature
3 tablespoons mascarpone
1 teaspoon vanilla extract
1 cup confectioner's sugar
2/3 cup cherry preserves
Directions:
Preheat oven to 375 degrees F.
Line a 10 x 15 inch sheet pan with greased parchment or wax paper.
Beat the egg whites on medium-high until stiff, adding sugar in a constant gradual stream until completely incorporated.
In a bowl, whisk together the egg yolks, water and vanilla, and fold into the whites. Sift together 1/4 cup cocoa powder, flour, baking soda, and salt. Fold the dry mixture into the beaten eggs.
Pour batter onto the prepared baking sheet and level. Bake 12 to 15 minutes, or until a toothpick emerges clean and the cake is springy to the touch. Turn the cake out onto a tea towel that has been dusted with the remaining 1/4 cup cocoa powder.
Roll the cake up from a short end, tea towel and all. Allow cake to cool to room temperature on a cake rack.
While cake is cooling, prepare the filling. In a mixer, beat the cream cheese until smooth. Beat in the mascarpone and vanilla. Beat in the confectioner's sugar until filling is smooth and light – a couple of minutes. In a small bowl, stir the cherry preserves to a spreading consistency.
When cake is completely cool, unroll and trim edges. Spread with a thin layer of the cherry preserves. Spread the cream cheese filling over the preserves and re-roll the cake. Refrigerate for 1 hour before slicing and serving.
6 large eggs at room temperature, separated
3/4 cup sugar
1 tablespoon cold water
1 teaspoon vanilla
1/2 cup unsweetened dark cocoa powder, divided
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 8 ounce package KRAFT Philadelphia Brand Cream Cheese, at room temperature
3 tablespoons mascarpone
1 teaspoon vanilla extract
1 cup confectioner's sugar
2/3 cup cherry preserves
Directions:
Preheat oven to 375 degrees F.
Line a 10 x 15 inch sheet pan with greased parchment or wax paper.
Beat the egg whites on medium-high until stiff, adding sugar in a constant gradual stream until completely incorporated.
In a bowl, whisk together the egg yolks, water and vanilla, and fold into the whites. Sift together 1/4 cup cocoa powder, flour, baking soda, and salt. Fold the dry mixture into the beaten eggs.
Pour batter onto the prepared baking sheet and level. Bake 12 to 15 minutes, or until a toothpick emerges clean and the cake is springy to the touch. Turn the cake out onto a tea towel that has been dusted with the remaining 1/4 cup cocoa powder.
Roll the cake up from a short end, tea towel and all. Allow cake to cool to room temperature on a cake rack.
While cake is cooling, prepare the filling. In a mixer, beat the cream cheese until smooth. Beat in the mascarpone and vanilla. Beat in the confectioner's sugar until filling is smooth and light – a couple of minutes. In a small bowl, stir the cherry preserves to a spreading consistency.
When cake is completely cool, unroll and trim edges. Spread with a thin layer of the cherry preserves. Spread the cream cheese filling over the preserves and re-roll the cake. Refrigerate for 1 hour before slicing and serving.
Kitchen Boss Chicken Spiedini With White Balsamic Honey Dipping Sauce
Ingredients:
2 boneless skinless chicken breast halves
2 cloves garlic, smashed
1 tablespoon dried oregano
1 lemon zested and juiced
1/4 teaspoon red pepper flakes
1/4 cup olive oil, plus extra for drizzling
Salt and pepper
2 cups Buddy's Master Bread Crumbs
10 metal skewers (or wooden skewers soaked in water for 20 minutes)
White Balsamic Honey dipping Sauce, recipe follows
Directions:
Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick). Slice chicken into strips.
Into a resealable plastic bag, combine the garlic, oregano, lemon zest and juice, red pepper flakes, olive oil, salt and pepper. Place the chicken strips into the bag. Toss to coat and marinate, refrigerated, for 20 minutes.
Heat Grill pan medium-high
Pour the breadcrumbs into a plate. Remove the chicken from the marinade and discard. Thread the chicken strips onto the skewers, accordion style. Roll the chicken skewers into the breadcrumbs to coat. Drizzle skewers with olive oil and place on the grill pan, cooking in batches as needed. Cook, turning, until chicken is cooked through and crumbs are browned and crisped places, about 5-7 minutes.
Serve with White Balsamic Honey Dipping Sauce.
Balsamic Honey Dipping Sauce:
Ingredients:
6 tablespoons white balsamic vinegar
4 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped scallions
1/2 tablespoon soy sauce
For the Dipping Sauce:
Whisk together the vinegar, honey, olive oil, scallions and soy sauce until well-combined.
2 boneless skinless chicken breast halves
2 cloves garlic, smashed
1 tablespoon dried oregano
1 lemon zested and juiced
1/4 teaspoon red pepper flakes
1/4 cup olive oil, plus extra for drizzling
Salt and pepper
2 cups Buddy's Master Bread Crumbs
10 metal skewers (or wooden skewers soaked in water for 20 minutes)
White Balsamic Honey dipping Sauce, recipe follows
Directions:
Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick). Slice chicken into strips.
Into a resealable plastic bag, combine the garlic, oregano, lemon zest and juice, red pepper flakes, olive oil, salt and pepper. Place the chicken strips into the bag. Toss to coat and marinate, refrigerated, for 20 minutes.
Heat Grill pan medium-high
Pour the breadcrumbs into a plate. Remove the chicken from the marinade and discard. Thread the chicken strips onto the skewers, accordion style. Roll the chicken skewers into the breadcrumbs to coat. Drizzle skewers with olive oil and place on the grill pan, cooking in batches as needed. Cook, turning, until chicken is cooked through and crumbs are browned and crisped places, about 5-7 minutes.
Serve with White Balsamic Honey Dipping Sauce.
Balsamic Honey Dipping Sauce:
Ingredients:
6 tablespoons white balsamic vinegar
4 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped scallions
1/2 tablespoon soy sauce
For the Dipping Sauce:
Whisk together the vinegar, honey, olive oil, scallions and soy sauce until well-combined.
Kitchen Boss Orange Glazed Angel Food Cake
Ingredients:
2 cups sugar divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated orange zest (1 large orange)
1 cup confectioner's sugar
2-3 tablespoons fresh orange juice
1/4 teaspoon cinnamon
Directions:
Preheat the oven to 350 degrees F.
Combine 1/2 cup of sugar with the flour and sift together 4 times, or pulse together in a food processor. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites in a constant stream. Beat for a few minutes until thick and shiny. Beat in the vanilla and orange zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour and sugar mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until all of the flour is incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 40-45 minutes, until it springs back to the touch, and a toothpick inserted into the center comes clean. Remove the cake from the oven and invert the pan on a cooling rack until cool, 1- 1 1/2 hours. Unmold cake from pan and drizzle glaze over the top with the tines of a fork.
For the glaze:
Stir together the confectioner's sugar and orange juice together until you reach a drizzling consistency. Stir in the cinnamon, mix well, then pour over the top of the angel food cake.
2 cups sugar divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated orange zest (1 large orange)
1 cup confectioner's sugar
2-3 tablespoons fresh orange juice
1/4 teaspoon cinnamon
Directions:
Preheat the oven to 350 degrees F.
Combine 1/2 cup of sugar with the flour and sift together 4 times, or pulse together in a food processor. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites in a constant stream. Beat for a few minutes until thick and shiny. Beat in the vanilla and orange zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour and sugar mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until all of the flour is incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 40-45 minutes, until it springs back to the touch, and a toothpick inserted into the center comes clean. Remove the cake from the oven and invert the pan on a cooling rack until cool, 1- 1 1/2 hours. Unmold cake from pan and drizzle glaze over the top with the tines of a fork.
For the glaze:
Stir together the confectioner's sugar and orange juice together until you reach a drizzling consistency. Stir in the cinnamon, mix well, then pour over the top of the angel food cake.
Kitchen Boss Avocado Mousse Dip
Ingredients:
2 Avocados
1/2 cup Greek style yogurt, fat-free
1 teaspoon salt
Juice of 1 lime
1 Jalapeno, seeded and chopped
Carrot sticks, for serving
Celery sticks, for serving
Red pepper strips, for serving
Broccoli florets, for serving
Directions:
Scoop out avocado. Combine avocado, Greek yogurt, salt, lime juice, jalapeno in food processor and pulse until puréed.
Serve with fresh vegetables.
2 Avocados
1/2 cup Greek style yogurt, fat-free
1 teaspoon salt
Juice of 1 lime
1 Jalapeno, seeded and chopped
Carrot sticks, for serving
Celery sticks, for serving
Red pepper strips, for serving
Broccoli florets, for serving
Directions:
Scoop out avocado. Combine avocado, Greek yogurt, salt, lime juice, jalapeno in food processor and pulse until puréed.
Serve with fresh vegetables.
Monday, March 19, 2012
Kitchen Boss Grilled Bacon Wrapped Scallops Recipe
Ingredients:
1/2 pound applewood, or other smoked bacon (not thick-cut) (you will need 8-10 pieces total)
1 pound medium scallops (about 16-20)
Extra-virgin olive oil, for drizzling
2 lemons
Freshly ground pepper
Directions:
Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
Cut bacon pieces in half across the width. Wrap one piece of bacon around sides of each scallop, overlapping the ends. Repeat with remaining bacon and scallops. Thread several scallops on each skewer.
Drizzle scallops lightly with oil, squeeze 1 lemon over skewers, and season with pepper. Cut remaining lemon in half and place flesh side down on the grill. Grill scallops, turning once, until just opaque, about 3 minutes per side. Squeeze the grilled lemon juice over the scallops and serve.
1/2 pound applewood, or other smoked bacon (not thick-cut) (you will need 8-10 pieces total)
1 pound medium scallops (about 16-20)
Extra-virgin olive oil, for drizzling
2 lemons
Freshly ground pepper
Directions:
Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
Cut bacon pieces in half across the width. Wrap one piece of bacon around sides of each scallop, overlapping the ends. Repeat with remaining bacon and scallops. Thread several scallops on each skewer.
Drizzle scallops lightly with oil, squeeze 1 lemon over skewers, and season with pepper. Cut remaining lemon in half and place flesh side down on the grill. Grill scallops, turning once, until just opaque, about 3 minutes per side. Squeeze the grilled lemon juice over the scallops and serve.
Kitchen Boss Lemon and Raspberry Napoleons Recipe
Ingredients:
Pastry Cream:
2 cups milk
2 lemons, zested
Seeds scraped from one vanilla bean
6 large egg yolks
1/2 cup sugar
4 tablespoons cornstarch
2 tablespoons butter, softened
Napoleons:
1 sheet frozen puff pastry, thawed
2 tablespoons butter, melted
2 tablespoons sugar
1 pint raspberries, for garnish
1 cup confectioners' sugar, for garnish
Directions:
For the Pastry Cream:
In a 3 quart saucepot combine the milk, vanilla bean seeds, and lemon zest. Over medium-low heat, scald the milk and hold warm.
In a medium bowl, whisk the yolks and sugar until they lighten in color. Whisk in the cornstarch.
Ladle about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat.
Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds or more, stirring constantly, until very thick.
Remove from heat and gently whisk in the butter. Pour the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.
For the Puff Pastry:
Preheat oven to 400 degrees F.
On a lightly floured surface, roll pastry dough into a 12-inch square. Place on ungreased baking sheets. Pierce with fork several time to prevent pastry from rising too much. Brush with melted butter and sprinkle with sugar.
Bake for 9 to 12 minutes or until puffed and golden brown.
Remove to wire racks to cool.
With a serrated knife, slice the puff pastry board into 9 rectangles.
To assemble:
Place one puff pastry rectangle on a plate. Spoon pastry cream over rectangle. Layer with another rectangle, pastry cream and top with a third rectangle. Dust with powdered sugar and garnish with fresh raspberries.
Pastry Cream:
2 cups milk
2 lemons, zested
Seeds scraped from one vanilla bean
6 large egg yolks
1/2 cup sugar
4 tablespoons cornstarch
2 tablespoons butter, softened
Napoleons:
1 sheet frozen puff pastry, thawed
2 tablespoons butter, melted
2 tablespoons sugar
1 pint raspberries, for garnish
1 cup confectioners' sugar, for garnish
Directions:
For the Pastry Cream:
In a 3 quart saucepot combine the milk, vanilla bean seeds, and lemon zest. Over medium-low heat, scald the milk and hold warm.
In a medium bowl, whisk the yolks and sugar until they lighten in color. Whisk in the cornstarch.
Ladle about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat.
Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds or more, stirring constantly, until very thick.
Remove from heat and gently whisk in the butter. Pour the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.
For the Puff Pastry:
Preheat oven to 400 degrees F.
On a lightly floured surface, roll pastry dough into a 12-inch square. Place on ungreased baking sheets. Pierce with fork several time to prevent pastry from rising too much. Brush with melted butter and sprinkle with sugar.
Bake for 9 to 12 minutes or until puffed and golden brown.
Remove to wire racks to cool.
With a serrated knife, slice the puff pastry board into 9 rectangles.
To assemble:
Place one puff pastry rectangle on a plate. Spoon pastry cream over rectangle. Layer with another rectangle, pastry cream and top with a third rectangle. Dust with powdered sugar and garnish with fresh raspberries.
Kitchen Boss Pepperoni and Mozzarella Quiche Recipe
Ingredients:
For the Pie Dough
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
¾ cup ice water
For the Filling
8 large eggs
1 1/3 cup heavy cream
1 cup mozzarella cheese, grated
1 teaspoon of fresh rosemary, chopped
4 sage leaves, chopped
1 cup pepperoni, diced
Salt & pepper for seasoning
2 tablespoons Parmesan cheese, grated
Directions:
For the Pie Dough:
Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together when squeezed. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.
Preheat the oven to 375 degrees F.
Roll the dough out to fit a 10-inch ceramic quiche or pie dish, place the pie shell in the dish. Line the shell with parchment and pie weights or beans and bake 25 minutes, or until golden. Remove the parchment and weights and continue to bake until uniformly golden brown, 5 to 7 minutes. Remove and allow to cool while preparing the filling.
For the Quiche Filling:
Beat eggs, cheese, rosemary, sage and heavy cream in a large mixing bowl. Add the pepperoni. Season with salt and pepper
Pour ingredients into the pie shell. Sprinkle with Parmesan cheese.
Place the dish in the middle of the oven and bake 10 minutes. Drop the heat to 325 degrees F. and continue to bake until just set (center should have a slight jiggle), 20-30 minutes. Remove to a rack and allow to cool 10 minutes before serving.
For the Pie Dough
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
¾ cup ice water
For the Filling
8 large eggs
1 1/3 cup heavy cream
1 cup mozzarella cheese, grated
1 teaspoon of fresh rosemary, chopped
4 sage leaves, chopped
1 cup pepperoni, diced
Salt & pepper for seasoning
2 tablespoons Parmesan cheese, grated
Directions:
For the Pie Dough:
Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together when squeezed. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.
Preheat the oven to 375 degrees F.
Roll the dough out to fit a 10-inch ceramic quiche or pie dish, place the pie shell in the dish. Line the shell with parchment and pie weights or beans and bake 25 minutes, or until golden. Remove the parchment and weights and continue to bake until uniformly golden brown, 5 to 7 minutes. Remove and allow to cool while preparing the filling.
For the Quiche Filling:
Beat eggs, cheese, rosemary, sage and heavy cream in a large mixing bowl. Add the pepperoni. Season with salt and pepper
Pour ingredients into the pie shell. Sprinkle with Parmesan cheese.
Place the dish in the middle of the oven and bake 10 minutes. Drop the heat to 325 degrees F. and continue to bake until just set (center should have a slight jiggle), 20-30 minutes. Remove to a rack and allow to cool 10 minutes before serving.
Veal Chop Parmesan Recipe
Ingredients:
4 veal rib chops, bone-in
3 large eggs, beaten with a fork
2 cups seasoned breadcrumbs
1 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
Salt and pepper
1/2 cup to 1 cup olive oil for frying
12 ounces mozzarella, sliced
2 cups marinara sauce
Directions:
Place each veal chop between 2 sheets of plastic wrap and pound with a mallet, to about 1/4-inch thickness.
Set up 2 shallow dishes. Beat eggs with a tablespoon of grated Parmesan into the first dish. Combine the breadcrumbs and Panko crumbs into the second dish.
Lightly salt and pepper the veal chops on both sides. Dip the chops first in egg, allowing excess to drip into the bowl. Dredge in breadcrumbs and then set on a rack over a baking sheet. Do this with all four veal chops.
In a large sauté pan heat the olive oil over medium high heat. Add veal chops and pan fry about 2 to 3 minutes on each side, until veal chops are a golden brown on each side. Remove chops to a paper towel-lined plate to drain.
Preheat oven to 375 degrees F.
Line a 1/2 sheet pan with foil and lightly grease with olive oil. Ladle sauce over the veal chops. Top with slices of mozzarella cheese and finish with Parmesan cheese.
Bake until cheese is melted and sauce is hot and bubbling, about 15 to 20 minutes. Let stand 10 minutes before serving.
4 veal rib chops, bone-in
3 large eggs, beaten with a fork
2 cups seasoned breadcrumbs
1 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
Salt and pepper
1/2 cup to 1 cup olive oil for frying
12 ounces mozzarella, sliced
2 cups marinara sauce
Directions:
Place each veal chop between 2 sheets of plastic wrap and pound with a mallet, to about 1/4-inch thickness.
Set up 2 shallow dishes. Beat eggs with a tablespoon of grated Parmesan into the first dish. Combine the breadcrumbs and Panko crumbs into the second dish.
Lightly salt and pepper the veal chops on both sides. Dip the chops first in egg, allowing excess to drip into the bowl. Dredge in breadcrumbs and then set on a rack over a baking sheet. Do this with all four veal chops.
In a large sauté pan heat the olive oil over medium high heat. Add veal chops and pan fry about 2 to 3 minutes on each side, until veal chops are a golden brown on each side. Remove chops to a paper towel-lined plate to drain.
Preheat oven to 375 degrees F.
Line a 1/2 sheet pan with foil and lightly grease with olive oil. Ladle sauce over the veal chops. Top with slices of mozzarella cheese and finish with Parmesan cheese.
Bake until cheese is melted and sauce is hot and bubbling, about 15 to 20 minutes. Let stand 10 minutes before serving.
Country Style Pork With White Beans Recipe
Ingredients:
2 1/2 to 3 pounds country-style pork ribs
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup dried white northern beans
6 cups chicken stock
1 28-ounce can diced tomatoes
1 tablespoons dried sage leaves
2 bay leaves
1/4 cup chopped fresh parsley leaves
Steamed white rice, for serving
Directions:
Season ribs with the salt and pepper. In a large Dutch oven, heat olive oil over medium high heat. Sear the ribs until well browned on all sides, about 8 to 10 minutes. Remove ribs and set aside.
To the Dutch oven, add the onions, carrots, and celery. Reduce heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, about 6 to 7 minutes. Add the garlic and a sprinkle of salt and pepper to the pan and cook about 30 seconds. Sprinkle the flour into the pan and stir to combine. Cook the flour mixture, stirring constantly for 2 minutes. Add the beans, the stock, and the diced tomatoes, sage, and bay leaves to the pan and stir to combine. Bring to a boil and reduce to a simmer. Add the seared ribs. Simmer the ribs for 1 1/2 to 2 hours (or until beans are tender), stirring occasionally and scraping the bottom of the pan to prevent sticking.
When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice.
2 1/2 to 3 pounds country-style pork ribs
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup dried white northern beans
6 cups chicken stock
1 28-ounce can diced tomatoes
1 tablespoons dried sage leaves
2 bay leaves
1/4 cup chopped fresh parsley leaves
Steamed white rice, for serving
Directions:
Season ribs with the salt and pepper. In a large Dutch oven, heat olive oil over medium high heat. Sear the ribs until well browned on all sides, about 8 to 10 minutes. Remove ribs and set aside.
To the Dutch oven, add the onions, carrots, and celery. Reduce heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, about 6 to 7 minutes. Add the garlic and a sprinkle of salt and pepper to the pan and cook about 30 seconds. Sprinkle the flour into the pan and stir to combine. Cook the flour mixture, stirring constantly for 2 minutes. Add the beans, the stock, and the diced tomatoes, sage, and bay leaves to the pan and stir to combine. Bring to a boil and reduce to a simmer. Add the seared ribs. Simmer the ribs for 1 1/2 to 2 hours (or until beans are tender), stirring occasionally and scraping the bottom of the pan to prevent sticking.
When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice.
“South” Jersey Pulled Pork Sandwiches Recipe
Ingredients:
For the Spice Rub:
1/4 cup paprika
1/4 cup salt
1/4 cup brown sugar
2 tablespoons garlic powder
3 tablespoons chili powder
1/2 teaspoon cayenne
1 tablespoon black pepper
1 tablespoon oregano
1/2 teaspoon celery seed
1 1/2 teaspoon allspice
1 teaspoon ground coriander
For the Pork:
1 (4 to 5 pound) bone-in pork roast, preferably shoulder or Boston butt
1 cup water
1/2 cup white or apple cider vinegar
1 tablespoon brown sugar
8 Hamburger Buns
BBQ Sauce, if desired
Coleslaw, if desired
Directions:
For the Spice Rub:
In a bowl, combine the paprika, salt, brown sugar, garlic powder, chili powder, black pepper, cayenne, oregano, celery seeds, allspice, and coriander.
For the Pork:
Place the pork in a baking dish. Rub the seasoning evenly over the pork to coat (You will not need to use all of the rub). Cover with plastic and refrigerate 4 hours or overnight, if possible.
Preheat an oven to 300 degrees F.
Bring the pork to room temperature and place in a Dutch oven, fat side up.
In a measuring cup, combine the water, vinegar and brown sugar. Stir until sugar is dissolved and then pour into Dutch oven around the pork.
Slow cook until pork is tender, basting with the meat juices every 45 minutes. The internal temperature should reach 180 to 200 degrees F. and the meat will easily pull away from the bone. (The cooking should take about 4 1/2 to 5 hours for a 5 pound shoulder.) Remove the pork from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into shreds or chunks. Add pork back to pot with the meat juices.
To Serve:
Divide pulled pork among hamburger buns, top with BBQ sauce and coleslaw if desired.
For the Spice Rub:
1/4 cup paprika
1/4 cup salt
1/4 cup brown sugar
2 tablespoons garlic powder
3 tablespoons chili powder
1/2 teaspoon cayenne
1 tablespoon black pepper
1 tablespoon oregano
1/2 teaspoon celery seed
1 1/2 teaspoon allspice
1 teaspoon ground coriander
For the Pork:
1 (4 to 5 pound) bone-in pork roast, preferably shoulder or Boston butt
1 cup water
1/2 cup white or apple cider vinegar
1 tablespoon brown sugar
8 Hamburger Buns
BBQ Sauce, if desired
Coleslaw, if desired
Directions:
For the Spice Rub:
In a bowl, combine the paprika, salt, brown sugar, garlic powder, chili powder, black pepper, cayenne, oregano, celery seeds, allspice, and coriander.
For the Pork:
Place the pork in a baking dish. Rub the seasoning evenly over the pork to coat (You will not need to use all of the rub). Cover with plastic and refrigerate 4 hours or overnight, if possible.
Preheat an oven to 300 degrees F.
Bring the pork to room temperature and place in a Dutch oven, fat side up.
In a measuring cup, combine the water, vinegar and brown sugar. Stir until sugar is dissolved and then pour into Dutch oven around the pork.
Slow cook until pork is tender, basting with the meat juices every 45 minutes. The internal temperature should reach 180 to 200 degrees F. and the meat will easily pull away from the bone. (The cooking should take about 4 1/2 to 5 hours for a 5 pound shoulder.) Remove the pork from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into shreds or chunks. Add pork back to pot with the meat juices.
To Serve:
Divide pulled pork among hamburger buns, top with BBQ sauce and coleslaw if desired.
Two Potato and Leek Gratin Recipe
Ingredients:
1 pound russet potatoes
1 pound sweet potatoes
2 large leeks
2 tablespoons olive oil
2 tablespoons butter, plus extra for greasing baking dish
1 1/2 cups heavy cream
2 large cloves garlic, split
Salt and pepper
3/4 cup grated Parmesan
Directions:
Preheat the oven to 350 F.
Butter a glass or ceramic 2 quart baking dish.
Peel the potatoes and slice thinly, 1/8 inch, either by hand or with a mandoline. Place in a bowl. Wash the leeks, checking for grit or sand, and slice the whites and the pale green thinly.
Over medium heat, add olive oil, leeks and a pinch of salt and sauté, slowly until soft and caramelized, 7-10 minutes. Remove from heat.
In a pot, slowly bring the cream and garlic to a simmer with a pinch of salt and pepper. Allow to barely simmer for a few minutes, remove from heat and keep warm.
Make a layer of mixed sweet and russet potatoes in the prepared baking dish. Sprinkle the potatoes with salt and pepper, and scatter over some of the leeks. Repeat until the potatoes and leeks are used up – this is kind of free form, so don't worry too much about being exact. Pour the warm cream over all, followed by the Parmesan.
Cover the potatoes tightly with foil and bake 40 minutes. Remove cover and continue to bake an additional 20 minutes. Potatoes should be cooked through. Run under the broiler a couple of minutes if a browner top is desired. Let rest 10 minutes before serving.
1 pound russet potatoes
1 pound sweet potatoes
2 large leeks
2 tablespoons olive oil
2 tablespoons butter, plus extra for greasing baking dish
1 1/2 cups heavy cream
2 large cloves garlic, split
Salt and pepper
3/4 cup grated Parmesan
Directions:
Preheat the oven to 350 F.
Butter a glass or ceramic 2 quart baking dish.
Peel the potatoes and slice thinly, 1/8 inch, either by hand or with a mandoline. Place in a bowl. Wash the leeks, checking for grit or sand, and slice the whites and the pale green thinly.
Over medium heat, add olive oil, leeks and a pinch of salt and sauté, slowly until soft and caramelized, 7-10 minutes. Remove from heat.
In a pot, slowly bring the cream and garlic to a simmer with a pinch of salt and pepper. Allow to barely simmer for a few minutes, remove from heat and keep warm.
Make a layer of mixed sweet and russet potatoes in the prepared baking dish. Sprinkle the potatoes with salt and pepper, and scatter over some of the leeks. Repeat until the potatoes and leeks are used up – this is kind of free form, so don't worry too much about being exact. Pour the warm cream over all, followed by the Parmesan.
Cover the potatoes tightly with foil and bake 40 minutes. Remove cover and continue to bake an additional 20 minutes. Potatoes should be cooked through. Run under the broiler a couple of minutes if a browner top is desired. Let rest 10 minutes before serving.
Mama's Roast Beef With Onion Gravy Recipe
Ingredients:
1 eye round roast 3-4 lbs.
Salt and pepper
6 medium Spanish onions, peeled and sliced
3 tablespoons butter
2 2-oz. bottles Liquid Browning and Seasoning Sauce (such as Gravy master), AKA gravy base
2 cups chicken stock
Directions:
Preheat oven to 350 F.
With the point of a sharp knife, make deep incisions all over the roast. Season roast liberally with salt and pepper.
Set a Dutch oven over medium heat. Add butter. When butter foams, add the roast and brown on all sides, moderating the heat so as not to burn the butter, about 2 minutes sear on each side. Remove roast and set aside. Add the onions to the pot with a pinch of salt and pepper and stir to coat with the fat. Add gravy base and chicken stock. Bring to a simmer then return roast to pot, fat side up, cover.
Place pot in oven and roast 1 1/2 - 2 hours, until thermometer registers 150 degrees F. Meat should be just pink in the center. Carve roast and serve with pan gravy.
1 eye round roast 3-4 lbs.
Salt and pepper
6 medium Spanish onions, peeled and sliced
3 tablespoons butter
2 2-oz. bottles Liquid Browning and Seasoning Sauce (such as Gravy master), AKA gravy base
2 cups chicken stock
Directions:
Preheat oven to 350 F.
With the point of a sharp knife, make deep incisions all over the roast. Season roast liberally with salt and pepper.
Set a Dutch oven over medium heat. Add butter. When butter foams, add the roast and brown on all sides, moderating the heat so as not to burn the butter, about 2 minutes sear on each side. Remove roast and set aside. Add the onions to the pot with a pinch of salt and pepper and stir to coat with the fat. Add gravy base and chicken stock. Bring to a simmer then return roast to pot, fat side up, cover.
Place pot in oven and roast 1 1/2 - 2 hours, until thermometer registers 150 degrees F. Meat should be just pink in the center. Carve roast and serve with pan gravy.
Coq au Vin Recipe
Ingredients:
4 slices bacon, cut into 1-inch pieces
1 (3-pound) chicken cut into 8 pieces, rinsed, patted dry, and any excess fat removed
1 cup all-purpose flour
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 teaspoon chopped fresh thyme leaves
4 cloves garlic, minced
1 bay leaf
Salt and pepper
1 (750-ml) bottle full-bodied red wine
2 cups homemade or low-sodium canned chicken stock
1 tablespoon olive oil
8 ounces white mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
Directions:
Cook bacon in a heavy-bottomed skillet large enough to hold the chicken in a single layer over medium heat until crisp. Using a slotted spoon, remove bacon from pan reserving drippings in pan. Place flour in a shallow dish. Season chicken with salt and pepper and lightly coat with flour. Add chicken to drippings in pan; cook until golden brown, about 5 minutes. Turn, and continue cooking, about 5 minutes more. Remove chicken from pan.
Using the same pan, add onion, celery, carrots, thyme, garlic, bay leaf and a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in wine and broth; bring to a boil. Cook until reduced by half, about 10 minutes.
Return chicken to pan; bring to a simmer. Cover and cook, turning once, until chicken is tender, about 30 minutes. Remove chicken from pan.
Place chicken cooking liquid over medium-high heat and bring to a boil. Cook until reduced by half, about 10 minutes. Discard bay leaf.
Meanwhile, heat olive oil a large skillet over medium heat. Add mushrooms and pearl onions with a pinch of salt; cook until golden, about 10 minutes. Stir in mushroom mixture into wine mixture.
Return chicken to pan; simmer until heated through, about 5 minutes. Taste and correct seasoning.
Sprinkle with bacon and parsley before serving.
4 slices bacon, cut into 1-inch pieces
1 (3-pound) chicken cut into 8 pieces, rinsed, patted dry, and any excess fat removed
1 cup all-purpose flour
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 teaspoon chopped fresh thyme leaves
4 cloves garlic, minced
1 bay leaf
Salt and pepper
1 (750-ml) bottle full-bodied red wine
2 cups homemade or low-sodium canned chicken stock
1 tablespoon olive oil
8 ounces white mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
Directions:
Cook bacon in a heavy-bottomed skillet large enough to hold the chicken in a single layer over medium heat until crisp. Using a slotted spoon, remove bacon from pan reserving drippings in pan. Place flour in a shallow dish. Season chicken with salt and pepper and lightly coat with flour. Add chicken to drippings in pan; cook until golden brown, about 5 minutes. Turn, and continue cooking, about 5 minutes more. Remove chicken from pan.
Using the same pan, add onion, celery, carrots, thyme, garlic, bay leaf and a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in wine and broth; bring to a boil. Cook until reduced by half, about 10 minutes.
Return chicken to pan; bring to a simmer. Cover and cook, turning once, until chicken is tender, about 30 minutes. Remove chicken from pan.
Place chicken cooking liquid over medium-high heat and bring to a boil. Cook until reduced by half, about 10 minutes. Discard bay leaf.
Meanwhile, heat olive oil a large skillet over medium heat. Add mushrooms and pearl onions with a pinch of salt; cook until golden, about 10 minutes. Stir in mushroom mixture into wine mixture.
Return chicken to pan; simmer until heated through, about 5 minutes. Taste and correct seasoning.
Sprinkle with bacon and parsley before serving.
Melon Salad With Honey & Mint Dressing Recipe
Ingredients:
1 cup cubed watermelon
1 cup cubed cantaloupe
1 cup cubed honeydew melon
4 tablespoons orange juice
3 tablespoons honey
1 tablespoon lemon juice
3 tablespoons freshly chopped mint leaves
1 cup crumbled ricotta salata cheese
Directions:
In a large bowl, combine the melons.
In a small bowl, whisk together the orange juice, honey, lemon juice, and mint.
Toss the melons with the dressing.
Top with crumbled ricotta salata and serve immediately.
1 cup cubed watermelon
1 cup cubed cantaloupe
1 cup cubed honeydew melon
4 tablespoons orange juice
3 tablespoons honey
1 tablespoon lemon juice
3 tablespoons freshly chopped mint leaves
1 cup crumbled ricotta salata cheese
Directions:
In a large bowl, combine the melons.
In a small bowl, whisk together the orange juice, honey, lemon juice, and mint.
Toss the melons with the dressing.
Top with crumbled ricotta salata and serve immediately.
Sunday, March 18, 2012
Kitchen Boss's Funny Face Buttermilk Pancakes
Ingredients:
Pancakes:
2 cups all-purpose flour
2 cups buttermilk
1/2 cup melted unsalted butter plus 2 tablespoons for cooking
2 large eggs
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Funny Face Decorations:
1 banana, sliced
1 cup blueberries
1 cup strawberries, sliced
1 cup sliced peaches (fresh, canned or frozen)
1 cup milk chocolate chips
12 slices bacon, cooked
Whipped cream
Directions:
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter.
Decorate with Funny Face Decorations. Use bananas and blueberries for eyes, bacon for hair, strawberries for mouth.....get creative and use your imagination!
Pancakes:
2 cups all-purpose flour
2 cups buttermilk
1/2 cup melted unsalted butter plus 2 tablespoons for cooking
2 large eggs
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Funny Face Decorations:
1 banana, sliced
1 cup blueberries
1 cup strawberries, sliced
1 cup sliced peaches (fresh, canned or frozen)
1 cup milk chocolate chips
12 slices bacon, cooked
Whipped cream
Directions:
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter.
Decorate with Funny Face Decorations. Use bananas and blueberries for eyes, bacon for hair, strawberries for mouth.....get creative and use your imagination!
Cake Boss Buddy’s Hashbrowns With Eggs
Ingredients:
2 large russet potatoes
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped parsley
4 large eggs
Directions:
Preheat the oven to 400 degrees F.
Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
Alternatively, you can place potatoes on a microwave safe plate, cover with a damp paper towel and microwave on high for 12 minutes, rotating once.
Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
Peel the potatoes and cut into 1/3-inch dice. Melt 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the onion and red pepper. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper and add the potatoes.
With a spatula, turn over large chunks of the crusted potatoes. Tamp the potatoes down to the bottom of the pan and continue cooking until crisp on the bottom. Flip the potato mixture to crisp on the other side. With a spatula, create four holes in the hash. Break one egg into each hole. Cover and cook until eggs reach desired doneness.
Garnish with chopped parsley. Serve warm.
2 large russet potatoes
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped parsley
4 large eggs
Directions:
Preheat the oven to 400 degrees F.
Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
Alternatively, you can place potatoes on a microwave safe plate, cover with a damp paper towel and microwave on high for 12 minutes, rotating once.
Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
Peel the potatoes and cut into 1/3-inch dice. Melt 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the onion and red pepper. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper and add the potatoes.
With a spatula, turn over large chunks of the crusted potatoes. Tamp the potatoes down to the bottom of the pan and continue cooking until crisp on the bottom. Flip the potato mixture to crisp on the other side. With a spatula, create four holes in the hash. Break one egg into each hole. Cover and cook until eggs reach desired doneness.
Garnish with chopped parsley. Serve warm.
Whole Wheat Vegetable Lasagna
Ingredients:
1 pound whole-wheat lasagna noodles
3 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 cups mushrooms, chopped
1 red bell pepper, chopped
2 small zucchini, sliced into rounds
2 small yellow squash, sliced into rounds
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
3/4 cup grated Parmesan cheese, divided
Salt and pepper
10 ounces fresh or frozen spinach, steamed, squeezed dry and chopped
1 15-ounce container ricotta cheese
1/3 cup store-bought pesto, or Buddy's Master Pesto recipe
1 pound mozzarella cheese (the non water-packed kind), torn into pieces
Directions:
Preheat oven to 375 degree F. Butter a 9 x 13" baking dish.
Bring a pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, or until al dente. Drain and let cool.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onions and garlic with a pinch of salt and stir to coat with the oil. Cook, stirring, for about 30 seconds. Add the mushrooms, red pepper, zucchini and yellow squash with another pinch of salt. Reduce heat to medium and sauté for 8 to 10 minutes until the vegetables have softened and exuded their juices.
Heat the milk in a saucepan over medium to low heat to avoid scalding. Then, heat the butter in a medium saucepan. Whisk in the flour to the butter and cook for 1 to 2 minutes, to remove the raw flour taste and completely melt the butter. Gradually whisk in heated milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly.
Stir in 1/2 cup Parmesan cheese and whisk until smooth. Remove from heat and stir in the chopped spinach. Season to taste with salt and pepper. Set aside 1/2 cup of the spinach mixture for top of the lasagna.
In a small bowl combine the ricotta and the pesto.
Spread a thin layer of spinach mixture in the bottom of prepared pan. Add a layer of noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 of the spinach mixture, 1/4 of the mozzarella. Repeat this layering two more times. Finish with a top layer of noodles, the reserved spinach mixture, the remaining mozzarella and the 1/4 cup of Parmesan cheese.
Cover with foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake for an additional 20 minutes or until lightly browned on top. Cool for approximately 10-20 minutes before serving.
1 pound whole-wheat lasagna noodles
3 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 cups mushrooms, chopped
1 red bell pepper, chopped
2 small zucchini, sliced into rounds
2 small yellow squash, sliced into rounds
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
3/4 cup grated Parmesan cheese, divided
Salt and pepper
10 ounces fresh or frozen spinach, steamed, squeezed dry and chopped
1 15-ounce container ricotta cheese
1/3 cup store-bought pesto, or Buddy's Master Pesto recipe
1 pound mozzarella cheese (the non water-packed kind), torn into pieces
Directions:
Preheat oven to 375 degree F. Butter a 9 x 13" baking dish.
Bring a pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, or until al dente. Drain and let cool.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onions and garlic with a pinch of salt and stir to coat with the oil. Cook, stirring, for about 30 seconds. Add the mushrooms, red pepper, zucchini and yellow squash with another pinch of salt. Reduce heat to medium and sauté for 8 to 10 minutes until the vegetables have softened and exuded their juices.
Heat the milk in a saucepan over medium to low heat to avoid scalding. Then, heat the butter in a medium saucepan. Whisk in the flour to the butter and cook for 1 to 2 minutes, to remove the raw flour taste and completely melt the butter. Gradually whisk in heated milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly.
Stir in 1/2 cup Parmesan cheese and whisk until smooth. Remove from heat and stir in the chopped spinach. Season to taste with salt and pepper. Set aside 1/2 cup of the spinach mixture for top of the lasagna.
In a small bowl combine the ricotta and the pesto.
Spread a thin layer of spinach mixture in the bottom of prepared pan. Add a layer of noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 of the spinach mixture, 1/4 of the mozzarella. Repeat this layering two more times. Finish with a top layer of noodles, the reserved spinach mixture, the remaining mozzarella and the 1/4 cup of Parmesan cheese.
Cover with foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake for an additional 20 minutes or until lightly browned on top. Cool for approximately 10-20 minutes before serving.