4.21.2014

French Crullers in Pink Glaze


1 cup water
6 tbsp butter
2 tbsp sugar 
1/4 tsp salt
1 cup flour
3 eggs
2 egg whites

Bring to a boil water, butter, sugar and salt, until butter is fully melted. Turn the heat to low. Add in the flour, all at once, and stir vigorously until smooth. Cook stirring for about a minute.  Mix in 3 eggs, one at a time. Then stir in the egg whites. For those of you who may think this is too eggy, you know who you are, there is chemistry at work here, trust the proportions!


Pipe 1/2 inch thick, about 2 inches apart on a cookie sheet lined with a silpat or parchment. Bake in a preheated 450 degree oven for 6 minutes, turn the temperatures down to 350 and bake for another 7 minutes. Turn off the oven, leaving the door ajar, and keep the doughnuts in it for another 10-15 minutes.

Glaze: 1 cup confectioner's sugar, 2 tbsp lemon juice, 4 tbsp water, a few drops of orange extract, and a few drops of beet juice for the color.

Leg of Lamb in a Blackberry Balsamic Reduction

After seeing a friend's Greek Easter celebration spread in pictures, I was inspired to make lamb. 


2-3 lbs boneless leg of lamb 
3 cloves of garlic, chopped
2 tbsp olive oil
1/3 tsp cumin
1/4 tsp cinnamon
Salt + pepper

Rub the lamb with spices, olive oil and salt. Insert garlic into inscisions (1/2 inch deep) in the lamb.

Bake covered with foil at 375 for 40 min and then uncovered for another 50-60 min. Add seasoned young potatoes into the baking sheet with the meat, if using, when you uncover the meat. 

Sauce: Reduce 1 cup of frozen blackberries, 1/2 cup water, 2 tbsp sugar, 1/2 tsp salt for about 10 min on medium heat. Add 1/4 cup of balsamic vinegar and taste (may need a bit more salt for balance). Remove from heat and add 1 tbsp of truffle oil.

Rest the meat for 15 minutes and then slice. Serve with fresh English peas, potatoes and the sauce.

4.17.2014

Ramp Wrapped Dover Sole in Tequila Butter


It's been a very long winter, and despite the unnaturally cold April day, spring is still here. Ramps were for sale...even though they looked a little sad, I decided if I cooked with them, I am going to will warm weather to get here.


7-10 ramps
1 lb Dover sole filets
1 tbsp butter
1 tbsp olive oil + 1 tsp
1 tbsp lemon juice
1/4 c tequila 
Salt + pepper

Season sole filets with salt and pepper on one side. Sprinkle with 1 tsp of olive oil and roll them up. Rinse and trim off the leaves off the ramps. Reserve the staulks. Wrap each fish roulette with a leaf, tucking the ends under each other. 

Place rolls, seam down, on a preheated pan with olive oil and butter. Turn heat to low and cook the fish about 7 minutes. Adding the tequila and lemon juice after about a minute.  Cooking time may vary if  your filets are bigger.

I served this with pan roasted radishes, about 5 min on medium- low heat, sprinkled with chopped ramp staulks.




4.03.2014

Turkey Bolognese


I made a non traditional bolognese that I thought was worth recording. 

1-2 lbs ground turkey meat
2 large parsnips, peeled
1 onion
2 c milk
2 c red wine
2 c water
1 can diced stewed tomatoes
1 tbsp butter
2 tbsp olive oil
Salt 
Pepper
Dash of cumin

Melt butter in olive oil on medium heat. Add chopped onions. When onions turn transparent, add grated parsnips. Cook for a couple of minutes. Add turkey meat and mix to break down clumps of meat. When mostly consistent and broken up, season a bit of salt, cumin and pepper. Add milk and cook on low heat until most of it is evaporated. Add the wine and do the same. Now add the diced tomatoes and water and simmer (no bubbles) until it reaches the desired consistency.  Check the seasoning.

Serve over pappardelle with parm slivers.