Balsamic-Glazed Pork Chops

Gourmet March 2006
4 center-cut pork chops (3/4-inch-thick, about 2 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
2/3 cup balsamic vinegar
1 1/2 teaspoons sugar

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Chicken a la King

Gourmet January 2006
Yields: 6 servings

1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons butter, unsalted
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup onion, finely chopped
2 tablespoons flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons red grape juice, or to taste
1/2 teaspoon paprika
1/4 cup chopped fresh flat-leaf parsley

Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.

Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.

Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.

Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.

Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.

Sprinkle parsley over the top for each plate. May serve over toast or rice.

Sugar Cookies

Arizona Republic July 31 2001 issue
















1 Cup Sugar
1 Cup Powdered Sugar
2 Cups Shortening
3/4 Teaspoon Vanilla
1 Egg, beaten
4 1/3 Cup Cake Flour
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt

In a medium bowl, cream together the sugars and shortening using an electric mixer. Slowly add vanilla and egg while mixing.

In another bowl combine flour, baking soda, baking powder and salt. Gradually add the flour mixture to the other mixing bowl until it is just combine. Do not over mix.

Scoop dough into the desired size and roll in sugar. Place directly onto cookie sheet and flatten slightly with palm of hand.

Bake at 375 for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, edges do not brown.

Crepes

Yields: 12-16 crepes depending on size.
2 Cups Flour
3/4 Cup Sugar
1/2 Teaspoons Salt
2 Eggs
1/4 Cup Oil
3 Cups Milk
1 Teaspoons Vanilla

Mix Flour, Sugar and Salt together. In another bowl mix eggs, oil, milk and vanilla together. Mix dry and wet ingredients together until almost combine, its ok to have some lumps.

Heat skillet over medium heat with some cooking spray. Pour the desired size of crepe in the skillet and let sit until bubbles are seen then flip. Cook until a light golden brown.

Irish Soda Bread

Johnson & Wales






















8 Ounces Bread Flour
8 Ounces Whole Wheat Flour
.4 Ounces Baking Powder
.4 Ounces Salt
.25 Ounces Caraway, ground
2.5 Ounces Honey
1 Ounce Butter
8 Ounces Buttermilk
4 Ounces Water

Sift all dry ingredients together, add butter. Add Buttermilk until mixed together and Knead until smooth.

Shape dough into 1 flattened round. Dust the loaf with flour. Cut a deep "X" into the top of the loaf.

Bake at 400 F for about 35 minutes.

Homemade Marshmallows

The Culinary Institute of America


Yields approximately 64 one-inch by one-inch pieces

1 1/4 Cups Sugar
6 Tablespoons Light Corn Syrup
2 Tablespoons Honey
2/3 Cup Cold Water
1/2 Teaspoon Vanilla
2 Tablespoons Powdered Gelatin, unflavored
Vegetable Oil, as needed

Cut two pieces of parchment paper to line bottom of baking pan (8x8). Place one sheet in pan and brush with oil. Place second piece on top of first and press down to oil underside of second sheet. Remove second sheet and hold to side.

Pour 1/3 cup of cold water into a bowl. Sprinkle powdered gelatin quickly, but gently, across the surface of the water. Make sure all granules are completely moistened. Let stand for about 10 to 15 minutes to allow gelatin to "bloom" or plump up.

In a medium size, heavy-bottom saucepan, combine sugar, honey, corn syrup and the remaining 1/3 cup of cold water. Stir to moisten sugar. Attach a candy thermometer to the side of pot. Thermometer bulb should be immersed in mixture but not touching pan bottom.

Cook over high heat, stirring constantly with a wooden spoon or heat-resistant spatula until solution comes to a boil. When solution boils, stop stirring and skim surface to remove any scum that may have formed.

Continue cooking to 248 degrees F/120 degrees C while watching the mixture carefully, to ensure it does not boil over. If mixture begins to stick to the sides of the pan, wash sides using a pastry brush dipped in water.

Remove from heat. Keeping the candy thermometer in place, allow sugar syrup to cool to approximately 210 degrees F/98 degrees C. This should take about 10-20 minutes.

Place the bowl containing the bloomed gelatin over a pan of gently simmering water and melt completely. Mix vanilla into melted gelatin.

Place the sugar mixture and the gelatin mixture into bowl of a stand mixer. Fit the mixer with the wire whip attachment. Whip on high speed until strands of the marshmallow mixture form from the sides of the bowl to the whip.

Use a lightly oiled heat-resistant spatula to remove mixture from bowl. Place mixture in center of the pan lined with oiled parchment paper. Place second piece of prepared parchment on top of marshmallow mixture, and lightly press second pan on top so that mixture spreads evenly to the edges. Remove second pan. Cover marshmallows with plastic wrap and allow to set overnight (or for at least eight hours).

Loosen edges of marshmallow from sides of pan using an oiled metal spatula. (Note: If removal appears difficult, place the pan containing the marshmallow slab into the freezer for up to one hour before cutting the marshmallows.)

Place a generous bed (between 1/8 and 1/4 inch thick) of cornstarch on a large cutting board. Peel off top layer of parchment paper and gently flip paper-free side of marshmallow slab onto cornstarch. Peel off second piece of parchment.

Lightly oil knife and cut marshmallows to one-inch by one-inch squares or oil cookie cutters and cut into desired shapes. Place marshmallows onto a sheet pan that has been sprinkled with cornstarch and toss, coating them lightly to prevent pieces from sticking together.

Store in an airtight container for one week, or freeze for later use.

Note: 9 x 13-inch pans may be used and will yield approximately 117 one-inch by one-inch marshmallows of one-half inch thickness.

Variation: For a more prominent honey flavor, reduce the sugar to one cup and increase the honey to one-third cup. Follow method as indicated above.

Black Bean Chili

The Vegetarian Times Complete Cookbook
















Serves 8

2 Tablespoons Olive Oil
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 1/2 Teaspoons cumin, ground
1 Tablespoon Chili Powder
1 1/2 Teaspoons Cocoa Powder
Salt, to taste
2 19-Ounces Cans Black Beans, drained and rinsed
1 1/2 Cups Corn
1 1/4 Cup Vegetable Stock
1 Cup Canned Tomatoes, crushed
1 Teaspoon Oregano, dried
1 Teaspoon Sugar

Heat the Olive Oil in a large pot. Add onion and peppers, stirring often until softened. Mix the garlic, cumin, chili powder, coriander, cocoa and salt in.

After a few minutes add the beans, corn, stock, tomatoes, oregano and sugar. Bring the mixture to a boil stirring occasionally. reduce heat to low and cook for about 20 minutes to have all the flavors come together.