Fruitcake

2 pounds of nuts and dried fruit (4 oz each):

• pitted dates
• dried figs
• candied orange peel (use high quality), rinsed
  
• candied/dried sweet pineapple, rinsed
  
• golden raisins
• regular raisins or currants
• walnut halves
• whole almonds

Dark rum (use high quality oak-aged rum, I use Ron El Barrilito Puerto Rican Rum)
1 1/4 cups of all-purpose flour
1 teaspoon cinnamon (I use Penzeys Extra Fancy Vietnamese Cassia)
1/2 teaspoon freshly grated nutmeg (don't use the already ground crap)
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons unsalted butter, softened (I use Land O'Lakes)
1/2 cup firmly packed dark brown sugar
2 large eggs

Fruit prep:

• Chop figs and dates to 1/2 inch pieces.
• Chop peel and pineapple to 1/4-1/2 inch pieces.
• Combine all dried fruit and nuts in a plastic bowl w/ cover and add 1/4-1/2 cup of rum (or more).
• Let fruit macerate in rum overnight.
  

Cake:

• Have ALL of your ingredients measured and ready (your mise en place).
  
• Butter a 9x13x2 inch pan and line with buttered parchment paper.
• Preheat oven to 300 F.
• Measure flour into a bowl and add spices, salt, baking power and baking soda. Stir to combine and set aside. This is the dry ingredients.
  
• In the bowl of an electric mixer (I use a Kitchen Aid) combine butter and dark brown sugar and beat at medium speed (#4-5) with paddle attachment until light (3 minutes).
• Beat in eggs, one at a time, beating smooth and stopping to scrape the sides after each egg.
• Lower the speed and beat in the dry ingredients.
• Drain fruit from room into a large bowl.
  
• Using a rubber spatula, scrape out all of the batter into the drained fruit and fold until the fruit is covered by the batter. At first it will look like there isn't enough batter. Don't worry, eventually all of the fruit will be mixed in.
• Scrape into prepared pan, spread evenly with spatula.
• Bake in preheated oven for 1 hour.
• After baked, cool on wire rack.
• Once the cake is cooled, carefully remove from pan, moist w/ rum (~1/4-1/2 cup), and wrap in plastic and then foil. Store in cool place for a few weeks to several months.
  
• To serve, I use a trick for easy cutting. Freeze cake overnight and then cut w/ a very sharp serrated knife. By freezing this prevents the cake from crumbling while cutting. Let thaw after cutting and then serve on platter.
  

Enjoy!

Recipe Credit: Nick Malgieri

Braised Short Ribs

Meat
2-3 tablespoons of canola oil
6-8 lb short ribs (beef), fat trimmed off
generous amount of kosher salt & fresh ground pepper (for meat)

Mirepoix
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped

Aromatics and Liquid

3-6 garlic cloves, minced (don't use a garlic crusher, chop them w/ a knife)
1 tablespoon tomato paste (e.g. Contadina, whatever)

1 bottle (750ml) red wine (something thick and fruity, like Zin or Syrah; I used a homemade Petite Syrah)

4 cups of chicken stock (I use Kitchen Basics or any low sodium stock will do)

1 teaspoon whole white peppercorns (you can use black too)
2 sprigs thyme
2 sprigs rosemary
1 dried bay leaf (medium size)

Finishing
5 tablespoons unsalted butter
Kosher salt and fresh ground pepper to taste

• Reheat oven to 300F.
• Trim off fat from the ribs and season generously with salt and pepper.Heat oil in a large braising pan (that can go in oven) in medium heat and sear ribs on all sides (about 8 minutes total). Do them in batches (do not overcrowd) and put them aside when done in a bowl or large dish that can hold the drippings.
  
• Remove all of the leftover fat but 2-3 tablespoons and fry the mirepoix (onion, carrot and celery) for 8-10 minutes on medium heat until nicely browned.
• Add garlic and tomato paste and brown for 1 minute or so.
• Add wine, increase heat and reduce in half (about 8-10 minutes).
  
• Add next five ingredients (stock, whole peppercorns, thyme, rosemary and bay leaf) and bring to a boil.
• Add the seared ribs and drippings back to the pan, make sure it is boiling and placed, covered, in the oven.
• Braise for 2- 2 1/2 hours until meat is very tender and pulls off the bone.
  
• When done, remove the ribs and place in a bowl, covered, to prevent drying. Remove herb sticks from sauce let sauce rest. Skim fat off the top.
  
• You can choose to strain the sauce or keep the mirepoix in it.
  
• Reheat to reduce until thickened. Whisk in butter and remove off the heat. Season w/ salt and pepper if needed (might not need any at all).
• Place each rib(s) on serving plate and pour sauce on top
  

Since I served the dish a day later, I put the sauce and ribs in the fridge. The fat floats to the top and hardens. I then removed it and reheated the meat w/ the sauce. When meat was hot, removed meat again and then finished the sauce. This worked well for me and I was able to do only what I needed.

Mushroom Soup

From Bourdain's Les Halles book. You must try this recipe. It is incredibly simple to make yet it is extremely flavorful.

Prep:

2 tablespoons unsalted butter
1 yellow onion, thinly sliced
4 tablespoons unsalted butter
12-14 ounces button mushrooms (I used 10 oz baby portabella and 4 oz shiitake 'cause that's what I happen to have at hand), whole (stems removed if using shiitake)
4 cups light chicken stock (I used Kitchen Basics Chicken Stock; light sodium chicken broth will probably work but don't tell Bourdain or he'll chase you down!)
1 sprig parsley
salt and pepper
2 ounces of Sherry (the real deal not the crappy salted junk from the market) (I used tawny port because that's what I had, seemed to work well enough for me)

In a medium saucepan, melt 2 tablespoons of butter over medium heat and add the onion. Cook until translucent (a few minutes).

Add the 4 tablespoons of butter and mushrooms and cook for 8 minutes or so, until the mushrooms are sweating. Make sure that the onions do not brown.

Stir in chicken stock and parsley. Bring to a boil and then lower the heat. Simmer for 1 hour or so. The recipe didn't state whether to cover or not, I left it slightly covered. Just make sure it is simmering slowly.

After an hour, remove parsley and blend on high speed IN BATCHES. Make sure that you hold down the cover of the blender VERY FIRMLY or you will be splashed and burned by the mushroom soup. Believe me, it almost happened to me.

Return blended soup to the pot, season w/ salt and peper and bring to a simmer again. Add the sherry and mix well.

Serve immediately or reheat for the next day.

Enjoy!

Lemon Mousse - The Real Deal

This is another recipe from Alice Medrich from her Cocolat book:

1 3/4-2 1/4 teaspoons unflavored gelatin (use higher amount when using a mold)
1/2 cup fresh lemon juice
Grated zest of 1 lemon
1 cup of sugar
4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 cup heavy cream

Sprinkle gelatin over 3 teasponns of cold water in small container. Set aside for 5 minutes without stirring.

Bring lemon juice, zest and 1/2 cup sugar to a simmer over a nonreactive pan.

PLace egg yolks in small bowl and pour hot lemon mixture over them, whisking constantly to prevent scoarching. Return mixture to pan and cook over low heat stirring constantly to prevent sticking and scoarching. Cook until it begins to simmer and remove from heat. Pour through a strainer into a clean bowl. Whisk in softened gelatin and vanilla. Let cool to room temperature.

In a clean dry mixing bowl whisk egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar while mixing. Beat at high speed until stiff but not dry.

Fold 1/4 beaten egg white into lemon mixture to lighten.

Immediately beat cream in same bowl as egg whites until soft peaks form. DO NOT OVERBEAT or mousse will be grainy. Fold beaten cream and the rest of egg whites into lightened lemon mixture.

Turn mousse immediately into a mold or serving glasses. Cover and refrigerate for at least 4 hours.

Copyright (c) 1990 Alice Medrich

Lemon Mousse - "Low Fat"

The Lemon Mousse portion of the Lemon Mousse Cake recipe from Chocolate and the Art of Low-fat Desserts by Alice Medrich, 1994

• 1 1/2 tsp gelatin
• grated zest of one lemon
• 1/2 cup lemon juice, strained
• 3/4 cup sugar(divided)
• 1 large egg
• 1 large egg yolk
• 3/4 tsp vanilla
• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/3 cup heavy cream

Sprinkle the gelatin over 3 tablespoons cold water in a small bowl or cup. Set aside to soften, without stirring, for at least 5 minutes. Set a strainer over a large bowl.

Combine the lemon zest, juice, and 1/4 cup of the sugar in a medium saucepan and bring to a simmer. Beat the whole egg and egg yolk in a small bowl until light. Beat some of the hot lemon mixture into the eggs. Scrape back into the saucepan. Cook and stir constantly, reaching all over the bottom and sides of the pan to prevent burning, until barely starting to simmer around the edges. Pour the mixture through the strainer set over a bowl. Stir in the softened gelatin and vanilla. Set the bowl in a larger bowl of ice water. Stir and scrape the sides from time to time until the mixture is cool and beginning to thicken. If it begins to set before needed, remove from the ice bath, whisk, and set aside. If it actually sets, place in a bowl of hot water and stir until softened again.

Make a safe meringue: (If you have safe egg whites, you can avoid all the to-do of heating them to 160 degrees.) Bring 1 inch of water to a simmer in a large skillet. Combine the cream of tartar and 4 teaspoons of water in a 6- to 8-cup stainless steel bowl. Whisk in the egg whites and the remaining sugar(1/2 cup). Place a thermometer near the stove in a mug of very hot water. Set the stainless bowl in the skillet. Stir briskly and constantly with a rubber spatula, scraping the sides and bottom often to avoid scrambling the whites. After 1 1/2 minutes, remove bowl from the skillet. Quickly insert thermometer, tilting bowl to cover the stem by at least 2 inches. If less than 160 degrees, rinse thermometer in skillet water and return it to the mug. Replace bowl in skillet. Stir as before until temperature reaches 160 degrees when bowl is removed. Beat on high speed until cool and stiff. Set aside.

Beat cream until it holds its shape but is not too stiff. Set aside.

Fold 1/2 of lemon mixture it the beaten egg whites. Scrape back on top of the remaining lemon mixture. Scrape whipped cream on top. Fold all together. (Can be refrigerated for up to one day).

Grilled Chicken Breasts stuffed with Chevre and Figs

I came up with this simple recipe for grilled chicken breasts stuffed with chevre and figs. There are, however, countless variations on the web. Here it is anyway:

To make the fig stuffing

1 tablespoon extra virgin olive oil
4 medium shallots, finely chopped
10-12 dried Calimyrna figs, finely chopped
1/2 cup pecans, roasted (optional) and coarsely chopped
1 T chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper (fresh, coarsely ground)
1/2 cup ruby port

1. Heat a 7" stainless steel sautee or frying pan.
2. Add olive oil and heat briefly. Add shallots and cook for 3-4 minutes, stirring frequently to prevent burning.
3. Add figs and pecans. Cook for 5 minutes or so until the figs and shallots start caramelizing a little bit.
   
4. Add the rosemary, salt and pepper and cook for 1 minute or so.
5. Add the port. Heat until the port has reduced by half.
   
6. Place the fig mixture in a bowl and set aside to cool.

You should have between 1 1/2-2 cups of fig stuffing.

To make the stuffed chicken breasts

4 boneless skinless chicken breasts, fat and tenderloins removed
kosher salt and fresh ground black pepper to taste
4 ounces Chevre (fresh goat) cheese, cut into 4-1 ounce slices
8 large toothpicks

1. Heat gas or charcoal grill to medium heat (around 400F). Or preheat oven at 350-400F.
   
2. Trim the fat and tenderloin part of each chicken breast. Using a meat pounder and plastic bag, pound the meat down to 1/4" thick and even size. Sprinkle both sides with salt and pepper.
3. Spread 1 ounce of chevre cheese over one of the chicken breasts. Add about 1/3 cup of the fig mixture. The exact amount depends on the size of the chicken breast. You want it to actually close. Close and secure with 1 -2 wooden toothpicks.
4. Repeat with the rest of the chicken breasts.
5. Bake or grill for 15-20 minutes or until done.
   

You can serve these puppies with roasted veggies, roasted shallots, baked or grilled yams, roasted potatoes, whatever...

Note: I used Trevor Jones Jonsey Tawny Port NV which really is more ruby than tawny in fruit flavor, it's cheap but tastes good and comes in a screwcap bottle.

Recipe 34179 --- Brandade De Morue: Main Dish Fish Ocean Salted Cod

http://fooddownunder.com/cgi-bin/recipe.cgi?r=34179

Telegraph | Wine | Readers' recipes: late suppers

Pheasant braised with port and celery

This comes from Toby Gritten and Jake Platt, who are chefs at the relaxed Albion Public House and Dining Rooms in Clifton, Bristol (0117 973 3522; www.thealbionclifton.co.uk). It's great for low-stress autumn dinner parties, as well as late suppers.

Pheasants are just back in season and while a whole bottle of port might seem a little extravagant, you can pick up a bottle from the supermarket or off-licence for a fiver. Port adds a heady flavour to the copious juices, and even if you want to double the quantities, there's no need to increase the amount of port, or the stock, thyme and cream.

Serve with lots of mashed potato (made ahead and reheated) and watercress. (Serves four)

# 1 tbsp olive oil
# 1 pheasant, jointed into eight (get the butcher to do this)
# 2 tbsp flour
# 1 bottle of port
# 1 three-quarter pints/1litre chicken stock
# 4oz/100g pancetta or streaky bacon, diced
# 2 large shallots, finely sliced
# 4 cloves of garlic, finely chopped
# 1 small bunch of thyme, leaves only
# 1 head of celery, cut into matchsticks
# 1lb/450g chestnuts, peeled (optional)
# 5floz/150ml double cream

Preheat the oven to 130C/250F/gas mark 4. Heat the oil in a large casserole dish. Dust the pheasant pieces with flour, and cook on both sides until well-browned - you may need to do this in two or three batches.

Put the pheasant to one side and pour the port into the hot pan, stirring and scraping the base. Bring to the boil and reduce the port by a third, then add the stock and reduce again by a third. You should have nearly 2 pints/1 litre of liquid left.

In a separate pan, fry the pancetta until it releases its fat, then add the shallots, garlic, thyme and celery. Cook until soft then add to the casserole dish, along with the pheasant pieces.

Place in the oven and braise uncovered for just over one hour. Take out the pheasant and heat the liquid on top of the stove until it has reduced by half, then return the pheasant to the pan and cool.

To re-heat, add the chestnuts and bring to a simmer. Stir in the cream (you may not need it all: add it a bit at a time, tasting as you go) and check the seasoning before serving.

Banana-Rum Macadamia Flambe With Brown Sugar Ice Cream

http://www.mingspantry.com/shopmingsway/banmacflamwi.html

Pot Roast

http://www.cooksillustrated.com/article.asp?articleid=98

From the Burgundy Wine Company

FOR YOUR PLEASURE

Relief and Reds

After weeks of relentless heat and humidity, we are finally seeing the days of summer that we dreamed of last winter. At last we can venture outdoors for picnics and barbecues! As much as I enjoy the crisp and refreshing whites that the heat demanded, I am always delighted to return to reds.

The next time you fire up the grill, try this marinated leg of lamb. Although winter preparations usually call for big, lusty reds, taking it outside will bring a different slant. Serve it with a Mercurey to enhance the "herbes de provence" nuances, with a Givry whose lively acidity will play against the richness of the lamb, or a Côtes du Rhône to accent the earthy quality of the rosemary and thyme.

Slice some tomatoes and goat cheese, toss some white beans with chopped red onion, celery, parsley, olive oil and vinegar, add some roasted peppers and marinated artichokes and you'll have the perfect menu to celebrate easy summer living!

Marinated Leg of Lamb

From your butcher, get a boned and butterflied leg of lamb.

Immerse it in a marinade of red wine, chopped fresh rosemary, the leaves of several sprigs of thyme, several crushed cloves of garlic, salt, crushed black pepper and some olive oil.

Marinate 4 hours or overnight.

Cook on a hot grill, turning often, for maximum crustiness and a medium rare temperature.

Emulsion - Wikipedia, the free encyclopedia

Emulsion - Wikipedia, the free encyclopedia

Hydrogenation - Wikipedia, the free encyclopedia

Hydrogenation - Wikipedia, the free encyclopedia

Piedmonte online

http://www.piemonteonline.it

Escarole and Beans

1/2 cup bacon, cut into 1/4"-1/4"-1" strips (buy thick-sliced bacon, then cut 1/4"-thick strips crosswise)
3-4 tablespoons extra virgin olive oil
4-6 garlic cloves
1 can canellini beans (e.g. Progresso), drained and rinsed
1/2 tsp salt or to taste
1/4 tsp crushed red pepper or to taste
1/4 tsp black pepper or to taste (optional)
1-2 lb head of escarole

• Chop non-green bottom of escarole head, then wash and drain escarole leaves to remove sand/grit. Cut accross 2"-wide strips (I left them whole and they were more difficult to serve).
• In a 10" skillet or frying pan w/ cover, cook bacon until it releases its own juices/fat.
• Add olive oil and stir.
• Crush garlic cloves a little (keeping the clove whole) and add them to the bacon. Stir and cook a few minutes.
• When the bacon is crisp, add the drained beans, mix and cook a few minutes (until heated through).
• Add salt, crushed red pepper and black pepper.
• Add the escarole a bunch at a time, cover and cook until the escarole is tender. Make sure to mix occasionally.
• Adjust seasonings.
• Serve over polenta.

Manhattan

Manhattan: "To make a Manhattan properly, it is very important to create a good balance of all the flavors that go into it. Some bartenders will tend to treat a Manhattan the same way they do a Martini, and use far too little sweet vermouth in it, and often leave the bitters out entirely. But properly done, this cocktail should present a bal

My favorite rum

I use this rum mostly for desserts for its rich nutty taste:
Ron del Barrilito

Carrot Casserole

This is my wife's favorite thanksgiving dish. It has been a tradition at her house ever since she grew up. Now that we do thanksgiving at my family's, I've adapted her mother's recipe and we bring the dish from time to time. I have to tell you, I never thought I would use velveeta cheese on a recipe, but it is a must in this one. It's delicious!

Ingredients

4 lb carrots, peeled and sliced crosswise (1/2-1" slices)

1 stick butter
2 shallots, finely diced.
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard

1/4 cup flour

2 cups whole milk

1 8oz Velveeta Cheese package, cut into slices.

Fresh bread crumbs (optional)

Instructions

Steam or boil the carrots until done. Set aside on strainer when done.

While the carrots are cooking, melt the butter in a medium saucepan.

Add the shallots and cook for a few minutes stirring occasionally.

Add the salt, pepper and mustard, stir to combine and cook for a few minutes.

Add the flour and cook for a few minutes, stirring constantly to make sure it doesn't burn.

Add the milk and stir to combine. Cook on medium heat, stirring constantly until the sauce starts boiling and thickens. Set aside.

Using a deep caserole dish, layer half the carrots, then the velveeta slices, and finally the rest of the carrots. Pour sauce on top and then sprinkle breadcrumbs on top.

Bake in a 350F preheated oven for 20 minutes or until it is heated through and the cheese is completely melted.

Pumpkin Creme Brulee

2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg (fresh nutmeg is important here - none of that year old drek)
1 cup mashed cooked pumpkin (canned pumpkin is fine but not pumpkin pie filling)

Preheat the oven to 325 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to the baking pan to come halfway up the outside of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

A little turbinado sugar on the top and a torch.

Christmas Stollen

Adapted from Julia Child's Baking With Julia recipe for Pulla bread.

Ingredients
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup dried appricots, chopped
1/4 cup dark rum, preferably aged rum

1 tablespoon active dry yeast
1/4 cup warm water (105 F)

1 cup milk, scalded and cooled to 105-110 F

1/2 cup sugar
1 teaspoon ground cardamon
1 teaspoon salt
2 large eggs, slightly beaten

1 stick (4 oz) sweet unsalted butter, melted (I use Land O'Lakes. I don't recommend Price Chopper's)

4 1/2 - 5 cups floor

1/2 cup unblanched or blanched almonds (doesn't really matter), coarsely chopped

Topping
1 egg
2 tablespoon heavy cream
pearl sugar
chopped blanched almonds

Ahead of time
Combine raisins, appricots and rum in a small bowl with cover. Let it sit until most of the rum has been absorved by the fruit (e.g. overnight).

Directions (using Kitchen Aid mixer)
Scald the milk (heat until right before it simmers) in a pan or the microwave. Let cool until it reaches 105-110 F (about 20-25 minutes).

In mixer bowl, combine the yeast and the warm water and let sit until the yeast is dissolved (about 5 minutes or until the hot milk reaches its desirable temperature).

Add the milk, sugar, cardamon, salt and eggs and mix on medium (#4) with paddle attachment until combined.

Add 2 cups of the flour and mix until combined.

Add the melted butter and mix until combined.

Change from paddle attachment to dough hook and add the rest of the flour (on a dry day I would add 2 1/2 cups and on a moist day 3 cups). Knead with dough hook on low (#2) and then medium (#4) speed until combined. Cover and let rest for 15 minutes.

Continue kneading with dough hook on medium (#4) speed for about 10 minutes or so. The dough should stop being sticky. If it is still sticky, add more flour.

After ten minutes, add the chopped almonds and continue kneading for 5 minutes or so. Then add the rum-soaked fruit and knead until they are well incorporated (5-10 minutes more). You could choose to finish the kneading by hand but you don't have to.

Remember to watch the mixer as it tends to get quite hot after 20-25 minutes of keading. Let it cool if it gets too hot so you don't burn it.

First Rise

Grease a large bowl with butter and place the dough in it. Turn the dough so that its surface is greased completely. Cover with wet towel and let rise until almost doubled; about 45-60 minutes.

Second Rise

Turn dough onto table and punch down slightly. You can now do whatever you like. I usually cut the dough into two, then each half into thirds. I then roll each third into 14" cilinders which I then braid together, ending up with 2 braided loaves.

Cover prepared loaves with a warm wet towel and let rise until almost doubled; 45-60 minutes.

Baking Preparation

Beat heavy cream and egg together and brush it over the loaves. Sprinkle with pearl sugar and almonds. If you don't have pearl sugar you can use regular sugar as well.

Bake

Bake in 350 F pre-heated oven for 25 minutes. Enjoy!