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.

Mexican Lasagna

The Vegetarian Times Complete Cookbook




















Serves: 4

1 Tablespoon Olive Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
Salt, to taste
Cayenne, to taste
1 16-ounce can pinto or kidney or black bean, rinsed and drained
1 Cup Corn
1 Cup Tomato Sauce
6 Corn Tortillas, 7-inches
1 Cup Cottage Cheese
2 Cups Cheddar Cheese, grated

Heat the oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Stir in chili powder, cumin, salt and cayenne, and saute for 1 minute.

Remove from the heat. Add the beans, corn and tomato sauce.

Preheat oven to 350 degrees.

Place 3 tortillas in the bottom of a lightly greased 2-quart casserole dish. Add half of the corn-bean mixture, and spread 1/2 cup cottage cheese on top. Sprinkle half of the cheddar. Repeat the layers until all the ingredients are used up.

Bake, uncovered for 45 minutes or until heated through. let sit for 5 minutes before serving.

Lavender Lemonade

The Vegetarian Times Complete Cookbook
Serves: 8
2 Tablespoons Lavender Flowers, dried
6 Lemons, juiced
3/4 Cup Sugar, or to taste

Bring 1 quart of water to a boil, add the lavender and remove from the heat.

Steep for 10 minutes, and strain the lavender. Set aside.

Combine the lemon juice and sugar, and dilute with 3 quarts of cold water. Add lavendwe infusion. Adjust sugar to taste. and chill.

Roasted Vegetables

1 Yellow Squash, chop into 1/2 inch chunks
1 Zucchini,chop into 1/2 inch chunks
1 Bell Pepper, chop into 1/2 inch chunks
1 Onion, chop into 1/2 inch chunks
8 Ounces Mushrooms, chop into quarters
1/4 Cup Canola Oil
To Taste Kosher Salt
To Taste Black Pepper

Place all vegetables onto a sheet pan. Toss them in the canola oil, salt and pepper.

Put the sheet pan in the oven at 450 degrees. Every once in a while toss the vegetables around so they do not stick to the pan. When the edges are a golden brown the vegetables are done.

Tip: if there are leftovers use to put in eggs in the morning!

Italian Buttercream ( 5 Quart Mixer Max)

Johnson & Wales



















Yield: 5 Quart Mixer Maximum

6 Ounces Water
24 Ounces Sugar
12 Ounces Egg Whites
28 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

13 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.

Italian Buttercream (9 inch Cake)

Johnson & Wales


















Yield: 1, 9 inch Round

3 Ounces Water
12 Ounces Sugar
6 Ounces Egg Whites
14 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

6.5 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.

Fruit Tartlets

1 Pastry Cream Recipe
1 Short Dough Recipe
Apricot Jam
Fresh Fruit

Line Short Dough in Tarlet pans. Using a fork put holes in the short dough to help the dough no rise. Place in oven at 350 degrees, take out when golden brown. Take shells out of the tartlet pans, let cool completely.

In a sauce pan place about 1/4 cup of Apricot Jam with 1/4 Cup of water. bring to a boil. Remove from heat and let cool.

Fill Short Dough Shells with Pastry cream then top with fresh fruit. With a pastry brush, brush on the Apricot mixture onto the fruit. This is to give the fruit a shine.

Short Dough

The Professional Pastry Chef, Bo Friberg

Yield: 2 Pounds 6 Ounces

6 Ounces Sugar
14 Ounces unsalted Butter, room temperature
1 Egg
1 Teaspoon Vanilla Extract
1 Pound Bread Flour

Place the sugar, butter, eggs, and vanilla in a mixing bowl; mix at low speed with the dough hook just until combined. Add the flour and mix only until dough is smooth.

Place the dough on a paper-lined sheet pan; press out as flat as possible so that the dough takes up less space and cools quickly.

Cover and refrigerate until firm enough to work with, about 30 minutes.

Pastry Cream

The Professional Pastry Chef, Bo Friberg


yields: 1 Pound 8 Ounces

1 Pint Whole Milk
1/2 vanilla bean or 1/2 teaspoon vanilla extract
1 Ounce Cornstarch
4 Ounces Sugar
1/4 Teaspoon Salt
2 Eggs
2 Ounces Unsalted Butter

Place the milk in a heavy-bottomed saucepan. If using the vanilla bean, split lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring to a boil.

Keeping an eye on the milk, whisk the cornstarch, sugar, and salt together in a bowl. Gradually add the eggs and mix until smooth.

Slowly add about 1/3 of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.

Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared. Remove the vanilla beans. Stir in vanilla extract, if using. Stir in the butter continuing to stir until it is completely incorporated.

Pour the custard into a bowl and cover with a piece of baking paper. When cooled, store in the refrigerator. If made and stored properly, pastry cream will keep fresh for up to 4 days. however, when it is that old, it should be used only for pastries in which it will be baked.

Philly Cheesesteak Spring Rolls

Saveur December 2005























Serves 4

Dipping Sauce:
1/2 Cup Ketchup
1 1/2 Tablespoon Dijon Mustard
1 1/2 Tablespoon Honey
1/4 teaspoon Cayenne

Spring Rolls:
1/4 Cup Olive Oil
1 1/2 Pounds Beef top loin, trimmed and chopped
5 Ounces American Cheese, cut into 1/2 inch pieces
4 Ounces Provolone Cheese, cut into 1/2 inch pieces
8 Spring Roll Wrappers, 9 1/2 inch
6 Egg Yolk, beaten slightly
Canola Oil

For Dipping Sauce: Combine ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.

For Spring Rolls: Heat olive oil in a large skillet over medium heat. Add beef and cook, stirring, until no longer pink, 5 to 7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce heat to medium-low, stir in cheeses, and cook until cheeses melt, 2 to 3 minutes. Season with salt and pepper to taste and set aside to let cool.

Place 1 wrapper on a clean work surface, keeping other wrappers covered with plastic wrap. Brush entire surface with egg yolk. Form 1/4 of the beef mixture into an 8 inch log along one edge of the wrapper. Roll up wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corner with egg yolk, and lay the first roll across the bottom across of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat process with remaining wrappers and filling.

Pour canola oil into a heavy medium pot to a depth of 2 inches and heat over medium heat until temperature registers 350 degrees on a candy thermometer. Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on a plate, serve with sauce.

Buttermilk Pancakes

The Culinary Institute of America

















About 5 Servings

All-purpose Flour 10.5 Ounces
Baking Powder .5 Ounces
Baking Soda 1/2 Teaspoon
Salt 1/2 Teaspoon
Sugar 2.25 Ounces
Eggs 4 each
Buttermilk 16 Ounces
Butter, melted 2 Ounce

Sift the dry ingredients into a large bowl and make a well in the center.

In a small bowl combine sugar, eggs, buttermilk, and butter and mix well. Pour all at once into the center of the dry ingredients. Mix with a whisk until barely combine, about 10 stirs. Small lumps are expected.

Heat a large skillet or griddle pan over medium heat, lightly greased. Ladle in 1/3 cup of the mixture per pancake. When bubbles break and the bottom is golden brown, 1 to 2 minutes, turn over. Finish cooking on the second side, about 1 minute. Serve immediately.

Waffles

Joy of Cooking



























1 3/4 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
3 Eggs
1 Cup Butter, melted
1 1/2 Cups Milk

Preheat waffle iron. Whisk together in a large bowl: flour, baking powder, sugar, and salt.

In another bowl mix together eggs, butter and milk.

Make a well in the center of the dry ingredients and pour in the wet ingreients. Combine with a few swift strokes of the whisk. Leave it kind of clumpy.

Wacky Cake

3 Cups Flour
2 Cups Sugar
6 Tablespoons Cocoa
2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
2 Tablespoons Vinegar
2 Cups Cold Water
3/4 Cup Oil
2 Teaspoons Vanilla

Stir dry ingredients together in ungreased 9 X 13 pan. Make 3 holes" add oil to one, vinegar to another, and vanilla to the third.

Pour the water over and stir with a fork until mixed well. Bake at 325 for 35 minutes.

Very Berry Pie

Lion House















1 Bag Boysenberries, frozen (16 oz)
1 Bag Blueberries, frozen (8 oz)
1 Bag Raspberries, frozen (8 oz)
1 3/4 Cup Sugar
1/2 Teaspoon Salt
1/2 Cup Cornstarch

Preheat oven to 375. Thaw all berries, and then pour berries and all of the juice in a mixing bowl.

In a separate bowl mix together sugar, salt and cornstarch; pour on top of the berries. Mix well with a spatula.

Fill crusts, add top crust. Bake for 45-50 minutes or until golden brown.