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monaco Is My Kitchen
MONACO Appetizers & Soups
Desserts influenced by Italy
Peach custard ice cream with fresh peach compote
Lemon sorbet in lemon shells
Lemon mousse
Coffee custards
Peach ice cream
Bomba italian doughnuts
Marbled strawberry bombe
Sicilian cannoli
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Barbajuans
Panisses
Appetizers & Soups influenced by Italy Roasted tomatoes and red peppers Cheese tart with artichoke hearts Bruschetta orzo salad Caprese salad Baked goat cheese with salad greens Orzo with wild mushrooms Parmesan sage polenta sticks Goat cheese and sun-dried tomato toasts
MONACO Main Dishes
Panisses
Appetizers & Soups influenced by Italy Roasted tomatoes and red peppers Cheese tart with artichoke hearts Bruschetta orzo salad Caprese salad Baked goat cheese with salad greens Orzo with wild mushrooms Parmesan sage polenta sticks Goat cheese and sun-dried tomato toasts
Cacio e pepe pasta
Niçoise salad
Pissaladiere
Shrimp salad with belgian endive
Socca Farinata torta di ceci cecina
Main Dishes influenced by Italy Pumpkin and sweet garlic custards Stuffed tomatoes with mussels Flatbread pizzas Tomato-feta phyllo kisses Roasted tomatoes and red peppers Eggplant and tomato with chevre Polenta fries Cheese tart with artichoke hearts Grilled tomatoes kebabs Caprese salad
MONACO Side Dishes
Niçoise salad
Pissaladiere
Shrimp salad with belgian endive
Socca Farinata torta di ceci cecina
Main Dishes influenced by Italy Pumpkin and sweet garlic custards Stuffed tomatoes with mussels Flatbread pizzas Tomato-feta phyllo kisses Roasted tomatoes and red peppers Eggplant and tomato with chevre Polenta fries Cheese tart with artichoke hearts Grilled tomatoes kebabs Caprese salad
Eggplant soufflé
Onion parmesan gratin
Side Dishes influenced by Italy
Creamy polenta with gorgonzola
Broccoli salad
Soft polenta
Pumpkin gnocchi with almond pesto
Garlic roasted potatoes
Broccoli rabe with parmesan cheese
Celery root and mashed potatoes
Zucchini carpaccio salad
MONACO Desserts
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Monaco boasts a cuisine all its own: a flavorful fusion of southern French (especially Provençal and Niçoise) and Italian. The Mediterranean Sea also has a strong influence on Monaco’s palate, offering a variety of fish.
For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace: Castleroc – a firm favorite of locals and visitors for traditional fare or the hip and cosy restaurant La Montgolfière, Henri Geraci.
Tempting examples of Monégasque cuisine.
• Barbajuan, a crisp, baked or fried puff pastry treat filled with Swiss chard, ricotta, leeks, garlic and herbs, usually served as an appetizer; .
• Fougasse a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; .
• Swiss Chard Pie two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; .
• Pissaladière originally from Nice, the Monégasque version is a pie topped with onions, tomatoes and olives; .
• Socca a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and best eaten while hot; .
• Stocafi a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy; .
• Stuffed Zucchini Flowers, Truffle and Foie Gras Torte and Provençal-style Artichokes braised in wine with olive oil are other Monégasque favourites.
For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace: Castleroc – a firm favorite of locals and visitors for traditional fare or the hip and cosy restaurant La Montgolfière, Henri Geraci.
Tempting examples of Monégasque cuisine.
• Barbajuan, a crisp, baked or fried puff pastry treat filled with Swiss chard, ricotta, leeks, garlic and herbs, usually served as an appetizer; .
• Fougasse a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; .
• Swiss Chard Pie two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; .
• Pissaladière originally from Nice, the Monégasque version is a pie topped with onions, tomatoes and olives; .
• Socca a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and best eaten while hot; .
• Stocafi a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy; .
• Stuffed Zucchini Flowers, Truffle and Foie Gras Torte and Provençal-style Artichokes braised in wine with olive oil are other Monégasque favourites.
Appetizer Barbajuans 
Barbajuans are fried chard-filled ravioli. They can be served as an hors d'oeuvre or as a main dish, accompanied by a mesclun or arugula salad.
In Menton, France, they are filled with chard or red squash, cooked ground meat, eggs, cheese, oil and rice. They are triangular in shape.
Serves: 4
3 1/2 oz olive oil (10 cl)
1 whole egg
4 oz cold water (12.5 cl)
1/2 tsp salt
Filling
3/4 cup minced white onion
3 1/2 ounces leeks, white only (100 g)
9 ounces Swiss chard, greens only (250 g)
9 ounces spinach leaves (250 g)
3 tablespoons olive oil
1 egg, beaten
5 ounces ricotta cheese (125 g)
1 tablespoon grated parmesan
5 tablespoons olive oil
2 tbsp minced marjoram
2 tbsp chopped chives
1 qt grapeseed oil for frying
Serves: 4
Preparation time:20 minutes
Cooking time:15 minutes
14 oz white flour (400 g)3 1/2 oz olive oil (10 cl)
1 whole egg
4 oz cold water (12.5 cl)
1/2 tsp salt
Filling
3/4 cup minced white onion
3 1/2 ounces leeks, white only (100 g)
9 ounces Swiss chard, greens only (250 g)
9 ounces spinach leaves (250 g)
3 tablespoons olive oil
1 egg, beaten
5 ounces ricotta cheese (125 g)
1 tablespoon grated parmesan
5 tablespoons olive oil
2 tbsp minced marjoram
2 tbsp chopped chives
1 qt grapeseed oil for frying
Dough:
Prepare the dough by combining the flour, olive oil, whole egg, and salt together in a mixing bowl. Gradually add the water while kneading the dough by hand. When it is smooth and soft, cover with plastic wrap, and refrigerate for 3 hours.
Filling:
blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely;
mince the onion and leeks; sweat gently in olive oil without browning;
add the chard; cook gently until the water has evaporated. Season.
Transfer to a mixing bowl and add the beaten egg, ricotta cheese, grated Parmesan, olive oil, marjoram, and chives. Season with salt and pepper as needed.
Assembly and cooking
roll out the dough in a strip about 15 cm (6") wide;
divide the filling into small mounds, about 2 spoonfuls each;
fold the dough over to cover; cut into half circles using a pastry wheel;
fry in hot oil until golden brown.
Prepare the dough by combining the flour, olive oil, whole egg, and salt together in a mixing bowl. Gradually add the water while kneading the dough by hand. When it is smooth and soft, cover with plastic wrap, and refrigerate for 3 hours.
Filling:
blanch the greens from a bunch of Swiss chard for a few seconds in boiling water; drain and chop finely;
mince the onion and leeks; sweat gently in olive oil without browning;
add the chard; cook gently until the water has evaporated. Season.
Transfer to a mixing bowl and add the beaten egg, ricotta cheese, grated Parmesan, olive oil, marjoram, and chives. Season with salt and pepper as needed.
Assembly and cooking
roll out the dough in a strip about 15 cm (6") wide;
divide the filling into small mounds, about 2 spoonfuls each;
fold the dough over to cover; cut into half circles using a pastry wheel;
fry in hot oil until golden brown.
Appetizer Panisses
Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries)
The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
270 g (2 ¼ cups) chickpea flour1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
Appetizer Roasted tomatoes and red peppers
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
2 1/2 pounds firm, ripe roma or plum tomatoes (about 15) 1 whole head of garlic
3 sweet red peppers
1/2 teaspoon each hot pepper flakes and salt
1/3 cup olive oil
Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Appetizer Cheese tart with artichoke hearts
Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
1 puff pastry sheet, store-bought1 egg, whisked
A handful of finely chopped parsley
1 cup mozzarella cheese
1/2 cup ricotta cheese
A heaping tablespoon crème fraiche or sour cream, or cream cheese
A dozen artichoke hearts, jarred ones
1 to 2 tablespoons capers
1 Serrano pepper, thinly sliced
Lemon zest
Basil or cilantro
Salt and pepper
Shaved Parmesan
1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.
Appetizer Bruschetta orzo salad
Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained 2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread
Appetizer Caprese salad
Insalata Caprese, also known as Caprese Salad is a traditional Italian appetizer. Fresh summer tomatoes, fresh basil, and soft mozzarella cheese (not the rubbery and dry version) make this salad a summer favorite. The salad has its origins from the island of Capri in Italy, south of the coast of Naples.
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
Serves: 4
1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
Serves: 4
Preparation time:15 minutes
Cooking time:None
4 large vine-ripened or heirloom tomatoes sliced into 1/4 inch slices1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
More presentations
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Appetizer Baked goat cheese with salad greens
Serves: 6
Preparation time: 15 minutes
Cooking time:6 minutes
3 small rounds fresh goat cheese, each about 1/4 pound 2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts
VINAIGRETTE:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.
Appetizer Orzo with wild mushrooms
A version of risotto made with orzo
Serves: 4
5 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
1/2 cup minced shallots
1 tablespoon minced garlic
1¾ cups (12 oz.) orzo
1 tsp. minced fresh thyme
salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated Parmesan, plus more for serving
Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour
6 cups chicken or vegetable stock5 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
1/2 cup minced shallots
1 tablespoon minced garlic
1¾ cups (12 oz.) orzo
1 tsp. minced fresh thyme
salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated Parmesan, plus more for serving
Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes.
Add orzo, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 25-30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, Parmesan, salt, and pepper; serve with additional Parmesan on the side.
Add orzo, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 25-30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, Parmesan, salt, and pepper; serve with additional Parmesan on the side.
Appetizer Parmesan sage polenta sticks
Serves: 7
Preparation time: 25 minutes
Cooking time:30 minutes
4 cups water 1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)
Butter a 13- by 9-inch glass baking dish. In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated.
Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.
Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.
Appetizer Goat cheese and sun-dried tomato toasts
These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese 1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Main Cacio e pepe pasta
This incredibly simple dish requires only four ingredients and a few minutes of your time.
*
Cacio de Roma is a creamy, semi-soft cheese made from sheep's milk; it's a formaggio di pecora. This Italian gourmet cheese is made in the countryside of Rome and aged about one month. Often this cheese is referred to as a 'caciotta' because it is a small round cheese of approximately 4 pounds. Pecorino Romano cheese is the good substitute for Cacio de Roma.
Serves: 2
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly grated black pepper
¾ cup finely grated Grana Padano or Parmesan (Parmigiano-Reggiano)
⅓ cup finely grated Pecorino
1/3 cup cream
Serves: 2
Preparation time:5 minutes
Cooking time:10 minutes
6 oz. pasta (such as bucatini, or spaghetti)3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly grated black pepper
¾ cup finely grated Grana Padano or Parmesan (Parmigiano-Reggiano)
⅓ cup finely grated Pecorino
1/3 cup cream
Bring 4 quarts water to a boil in a 6-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until al dente (2 minutes before tender). Drain, reserving 1/2 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
In a blender, combine grated cheeses with reserved pasta cooking water and cream. Blend to a creamy consistensy.
Add pasta to pot or skillet. Reduce heat to low and add blender creamy cheese mixture, stirring and tossing with tongs until sauce coats the pasta. Transfer pasta to warm bowls and serve immediately.
It's about as creamy cacio e pepe gets.
When you're serving pasta,it's nice to use tongs and then give it a twist so it's got a little personality to it !.
Maybe a little bit more cheese, grate it over top with a grating of pepper.
Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
In a blender, combine grated cheeses with reserved pasta cooking water and cream. Blend to a creamy consistensy.
Add pasta to pot or skillet. Reduce heat to low and add blender creamy cheese mixture, stirring and tossing with tongs until sauce coats the pasta. Transfer pasta to warm bowls and serve immediately.
It's about as creamy cacio e pepe gets.
When you're serving pasta,it's nice to use tongs and then give it a twist so it's got a little personality to it !.
Maybe a little bit more cheese, grate it over top with a grating of pepper.
Main Niçoise salad
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
Serves: 2
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
For the Salad
2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
Serves: 2
Preparation time:20 minutes
Cooking time:15 minutes
For the Dressing3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
For the Salad
2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry tomatoes, halved or a summer red tomato, cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked
To make the dressing, combine the white wine vinegar, Dijon mustard, onion powder, salt and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking as you go. Set the dressing aside.
Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.
For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.
Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.
Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.
Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.
Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.
For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.
Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, tomatoes, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.
Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the tomatoes in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.
Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that tomatoes are the base. And some do not arrange the elements of the salad at all, but just toss it all together.
Main Pissaladiere
Serves: 10
Preparation time:1 hour
Cooking time:1 hour
For the topping (makes 1 pissaladiere):1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
For the dough (makes 2 pissaladieres)
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
To assemble each pissaladiere:
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted
For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
Preheat the oven to 450 degrees F.
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.
Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
Preheat the oven to 450 degrees F.
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.
Main Shrimp salad with belgian endive
Serves: 4
Preparation time: 20 minutes
1 1/2 pounds of shrimp, cleaned and cooked 4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced
Cucumber Sauce:
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste
Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Main Socca Farinata torta di ceci cecina
This is a variation of the renowed Provence passaladière and is made of chickpea flour, water and olive oil. The pancakes are a specialty from Nice in France and neighboring Liguria, in Italy where they are called farinata
Serves: 4
5 1/2 tablespoons olive oil, plus more for drizzling
salt and black pepper
1 3/4 lbs (800g) white onions, cut into thin rings
2 tbsp thyme leaves
1/2 tsp white wine vinegar
1 3/4 cups (230g) chickpea flour
2 cups (450ml) water
2 egg whites
crème fraîche to serve
Serves: 4
Preparation time:20 minutes
Cooking time:20 minutes
2 cups (300g) cherry tomatoes, halved5 1/2 tablespoons olive oil, plus more for drizzling
salt and black pepper
1 3/4 lbs (800g) white onions, cut into thin rings
2 tbsp thyme leaves
1/2 tsp white wine vinegar
1 3/4 cups (230g) chickpea flour
2 cups (450ml) water
2 egg whites
crème fraîche to serve
Toss the cherry tomatoes with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.
Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.
In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.
Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.
Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.
Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.
In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.
Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.
Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.
Main Pumpkin and sweet garlic custards
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 20 minutes
2 heads garlic, separated into cloves but not peeled (approximately 20 cloves) 1 3-pound sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons unsalted butter
4 large eggs
2 cups heavy cream
2 teaspoons finely chopped fresh marjoram leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground white pepper to taste
8 small sprigs
fresh marjoram, for garnish
Put the garlic cloves in a small saucepan. Add enough cold salted water to cover and bring to a boil over high heat. Drain, discarding the water. Return the garlic cloves to the pan, add more water and salt, and repeat twice more. When the water comes to a boil for the third time, reduce the heat and simmer for about 12 minutes, until the cloves are tender. Drain, and set aside 8 cloves for garnish. Peel the remaining cloves.
Meanwhile, put the pumpkin in a 2 1/2-quart saucepan. Add enough cold salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for about 6 to 8 minutes, or until tender when pierced with the tip of a small, sharp knife. Drain.
In a 12-inch sauté pan, heat the butter over medium-high heat. Add the squash and peeled garlic cloves, and cook for 5 to 10 minutes, stirring often to avoid scorching, until the excess moisture evaporates. Remove from the heat to cool to room temperature. Preheat the oven to 350°F.
Transfer the squash and garlic to a blender or a food processor fitted with the metal blade and process until smooth.
Add the eggs, cream, marjoram, and nutmeg. Season with salt and pepper, and pulse to combine. Ladle the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan, cover loosely with a sheet of foil, and put the pan in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set around the edges but still a little shaky in the center. Check the custards after about 15 minutes in the oven. If they are puffing up and resembling souffles, reduce the oven temperature to 325°F. Carefully remove the pan from the oven. If not serving right away, let the heat escape from the oven and, at the same time, reduce the temperature to its lowest setting (between 180° and 200°F). Let the custards cool slightly in the water bath, then lift the ramekins from the water and serve immediately or return them to the oven to keep warm. Serve the custards in the ramekins or unmolded, inverted onto a plate. To serve, garnish each custard with a reserved unpeeled clove of garlic and a sprig of marjoram.
NOTE:
If making well in advance, remove the ramekins from the water bath and allow to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate them. To reheat, place the custards, still covered with plastic wrap, in a large saute pan and add enough water to come about 1/2 inch up the sides of the ramekins. Bring to a simmer over low heat for about 30 minutes, or until the custards are warmed through. Off the heat, the custards will keep warm in the water bath for up to 30 minutes.
VARIATIONS:
This recipe can be used to make custards with vegetables that have low fiber and water content, such as cauliflower, carrots, parsnips, and turnips. If using a more fibrous vegetable such as peas or asparagus, you must first sieve them.
Meanwhile, put the pumpkin in a 2 1/2-quart saucepan. Add enough cold salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for about 6 to 8 minutes, or until tender when pierced with the tip of a small, sharp knife. Drain.
In a 12-inch sauté pan, heat the butter over medium-high heat. Add the squash and peeled garlic cloves, and cook for 5 to 10 minutes, stirring often to avoid scorching, until the excess moisture evaporates. Remove from the heat to cool to room temperature. Preheat the oven to 350°F.
Transfer the squash and garlic to a blender or a food processor fitted with the metal blade and process until smooth.
Add the eggs, cream, marjoram, and nutmeg. Season with salt and pepper, and pulse to combine. Ladle the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan, cover loosely with a sheet of foil, and put the pan in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set around the edges but still a little shaky in the center. Check the custards after about 15 minutes in the oven. If they are puffing up and resembling souffles, reduce the oven temperature to 325°F. Carefully remove the pan from the oven. If not serving right away, let the heat escape from the oven and, at the same time, reduce the temperature to its lowest setting (between 180° and 200°F). Let the custards cool slightly in the water bath, then lift the ramekins from the water and serve immediately or return them to the oven to keep warm. Serve the custards in the ramekins or unmolded, inverted onto a plate. To serve, garnish each custard with a reserved unpeeled clove of garlic and a sprig of marjoram.
NOTE:
If making well in advance, remove the ramekins from the water bath and allow to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate them. To reheat, place the custards, still covered with plastic wrap, in a large saute pan and add enough water to come about 1/2 inch up the sides of the ramekins. Bring to a simmer over low heat for about 30 minutes, or until the custards are warmed through. Off the heat, the custards will keep warm in the water bath for up to 30 minutes.
VARIATIONS:
This recipe can be used to make custards with vegetables that have low fiber and water content, such as cauliflower, carrots, parsnips, and turnips. If using a more fibrous vegetable such as peas or asparagus, you must first sieve them.
Main Stuffed tomatoes with mussels
Serves: 6
Preparation time: 20 minutes
6 medium ripe tomatoes 1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound cooked mussels without shells
3/4 cup mayonnaise
1 teaspoon chopped fresh dill
6 lemon wedges
Wash tomatoes. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper.
Combine mussels with mayonnaise and fill tomatoes.
Sprinkle with dill. Arrange tomatoes on a serving platter. Garnish with lemon wedges.
Combine mussels with mayonnaise and fill tomatoes.
Sprinkle with dill. Arrange tomatoes on a serving platter. Garnish with lemon wedges.
Main Flatbread pizzas
Serves: 2
Preparation time: 15 minutes
Cooking time:15 minutes
2 6-inch diameter whole wheat pita breads 1 6.5 ounce jar marinated artichoke hearts
1 1/2 cups crumbled feta cheese
1 14.5- ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives, coarsely chopped
2 teaspoons dried oregano
Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.
Main Tomato-feta phyllo kisses
Serves: 12
Preparation time:25 minutes
Cooking time:15 minutes
3/4 cup crumbled feta 4 ounce pkg creamy goat cheese, about 3/4 cup crumbled
3 oil-packed sun-dried tomato halves
1/4 cup finely chopped chives or 2 green onions, thinly sliced
1/4 cup finely chopped fresh oregano or 2 teaspoons dried leaf oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne (optional)
8 sheets phyllo dough
1/2 cup melted butter
Preheat oven to 375F. If feta is packed in liquid, rinse with cold water. Pat dry. Crumble into a measuring cup. Place in a medium-size bowl along with goat cheese. Finely chop tomatoes. They should measure 1/2 cup . Add to cheeses. Stir in chives, oregano, salt, pepper and cayenne, if using, just until evenly distributed.
Place a sheet of phyllo in front of you on a flat dry surface. Keep remainder of phyllo covered with a damp cloth to prevent it from drying out. Lightly brush phyllo with butter. Place another sheet on top. Brush lightly with butter. With a sharp knife, divide sheets into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise. Place a rounded teaspoon of filling on each square. Gather up sides and pinch together above filling. Repeat until phyllo and filling are used up.
Place kisses on a lightly greased baking sheet. Bake in centre of 375F oven until golden and crispy, about 10 minutes. Serve warm.
Place a sheet of phyllo in front of you on a flat dry surface. Keep remainder of phyllo covered with a damp cloth to prevent it from drying out. Lightly brush phyllo with butter. Place another sheet on top. Brush lightly with butter. With a sharp knife, divide sheets into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise. Place a rounded teaspoon of filling on each square. Gather up sides and pinch together above filling. Repeat until phyllo and filling are used up.
Place kisses on a lightly greased baking sheet. Bake in centre of 375F oven until golden and crispy, about 10 minutes. Serve warm.
Main Roasted tomatoes and red peppers
Serves: 8
Preparation time: 30 minutes
Cooking time:2 hours
2 1/2 pounds firm, ripe roma or plum tomatoes (about 15) 1 whole head of garlic
3 sweet red peppers
1/2 teaspoon each hot pepper flakes and salt
1/3 cup olive oil
Immerse tomatoes in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Cut tomatoes in half horizontally; squeeze tomatoes gently between hands to extract juice and seeds.
Place tomato flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to tomatoes. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to tomatoes. Add olive oil to tomato mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until tomatoes are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.
Main Eggplant and tomato with chevre
Serves: 6
Preparation time: 25 minutes
Cooking time:40 minutes
1 small eggplant (3/4 lb) 2 teaspoons coarse salt
1/4 cup olive oil
1 large red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
salt and pepper
3 tomatoes, thickly sliced
1 tablespoon fresh snipped chives or green onion tops
2 ounces creamy chevre
1/4 cup whipping cream
Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.
Main Polenta fries
polenta or cornmeal
They're used interchangeably. Yet polenta is a dish, and cornmeal is an ingredient — often the main ingredient in that dish. Hailing from northern Italy, polenta was originally a meal of any grain, coarsely ground and slow-cooked in liquid until softened.
Serves: 4
3 ⅓ cups chicken or vegetable stock (800ml)
4 tbsp butter (60g)
½ cup freshly grated parmesan (30g)
2 sprigs fresh rosemary finely chopped
2 tsp dried oregano
½ tsp salt
Pinch of pepper
1 tbsp olive oil
Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 cup quick-cook polenta (190g)3 ⅓ cups chicken or vegetable stock (800ml)
4 tbsp butter (60g)
½ cup freshly grated parmesan (30g)
2 sprigs fresh rosemary finely chopped
2 tsp dried oregano
½ tsp salt
Pinch of pepper
1 tbsp olive oil
Add the stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.
Main Cheese tart with artichoke hearts
Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
1 puff pastry sheet, store-bought1 egg, whisked
A handful of finely chopped parsley
1 cup mozzarella cheese
1/2 cup ricotta cheese
A heaping tablespoon crème fraiche or sour cream, or cream cheese
A dozen artichoke hearts, jarred ones
1 to 2 tablespoons capers
1 Serrano pepper, thinly sliced
Lemon zest
Basil or cilantro
Salt and pepper
Shaved Parmesan
1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.
Main Grilled tomatoes kebabs
Small tomatoes such as cherry, current or pear tomatoes are best eaten raw or briefly cooked. They are perfect for skewering and grilling because they do not fall apart, unless overcooked. If you are using wooden skewers, soak them for 30 minutes in cold water before using.
Serves: 6
1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers
Serves: 6
Preparation time: 20 minutes
Cooking time:4 minutes
36 small tomatoes, such as Cherry, Ping Pong, or Yellow Pear 1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers
Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.
Main Caprese salad
Insalata Caprese, also known as Caprese Salad is a traditional Italian appetizer. Fresh summer tomatoes, fresh basil, and soft mozzarella cheese (not the rubbery and dry version) make this salad a summer favorite. The salad has its origins from the island of Capri in Italy, south of the coast of Naples.
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
Serves: 4
1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.
Serves: 4
Preparation time:15 minutes
Cooking time:None
4 large vine-ripened or heirloom tomatoes sliced into 1/4 inch slices1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)
More presentations
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Sprinkle sliced tomatoes with salt.
Arrange tomatoes and mozzarella on platter in alternating and overlapping pattern, or stacked as shown on the image above.
Either tuck whole leaves of basil in between layers of tomatoes or sprinkle salad with the ribbons of basil.
Drizzle the salad evenly with extra virgin olive oil.
Sprinkle with freshly cracked black pepper.
Drizzle with balsamic glaze if using.
Serve immediately or within one hour of preparation.
There is really no “dressing” for Caprese Salad. Instead a generous drizzle of extra virgin olive oil and salt is all that is needed.
A drizzle of balsamic reduction enhances the taste of this simple salad, but that is optional.
Notes
Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad.
Balsamic Reduction
You can easily purchase a balsamic reduction or glaze or you can make it at home.
Place 1/2 cup balsamic vinegar into heavy bottomed saucepan.
Bring to a boil, then reduce heat to a low simmer.
Allow to reduce, stirring occasionally, until the balsamic is reduced by half and coats the back of a spoon. This takes about 10 minutes.
Side Dish count Eggplant soufflé
Serves: 6
Preparation time: 1 hour
Cooking time:30 minutes
1 tablespoon butter, softened 1 tablespoon flour
1 eggplant, about 1 pound
2 teaspoons olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
2 teaspoons flour
1 teaspoon cornstarch
1 1/2 cups milk
salt and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped parsley
6 egg whites
1/4 teaspoon cream of tartar
marinara sauce, or tomato sauce
Preheat the oven to 375 degrees Brush the interior of a 6-cup soufflé mold with the softened butter.
Cut the eggplant in half lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive oil.
Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop the pulp. There should be about a cup. Cover and set aside.
In a heavy saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix egg yolks, and eggplant pulp into the thick cream sauce.
Using an electric beater, whip the egg whites and cream of tartar until stiff And glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook in the middle of the oven for 20 to 30 minutes. Heat marinara sauce or tomato sauce. Serve with the soufflé.
Cut the eggplant in half lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive oil.
Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop the pulp. There should be about a cup. Cover and set aside.
In a heavy saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix egg yolks, and eggplant pulp into the thick cream sauce.
Using an electric beater, whip the egg whites and cream of tartar until stiff And glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook in the middle of the oven for 20 to 30 minutes. Heat marinara sauce or tomato sauce. Serve with the soufflé.
Side Dish count Onion parmesan gratin
Serves: 6
Preparation time: 20 minutes
Cooking time:12 minutes
2 pounds yellow onions, peeled 4 tablespoons unsalted butter
1/2 teaspoon ground whole cloves
1/2 teaspoon fresh thyme leaves
fine sea salt to taste
2 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Slice the onions in half, lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
In large non-stick skillet, combine butter, cloves, onions, thyme and salt. Cover and cook over low heat until onions are very soft, about 10 minutes. Taste and adjust seasonings.
Transfer onion mixture to a gratin dish and smooth it. The recipe can be prepared several hours up to this point. Cover and store at room temperature.
Preheat the broiler. In a small bowl, combine egg yolks and cream and whisk well. Stir in the cheese.
Pour the mixture over the onions in the baking dish. Place dish under broiler about 2 inches from the heat.
Broil until the top is sizzling and golden. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
Side Dish Creamy polenta with gorgonzola
Instead of cooking the polenta in the the usual water or broth this rich polenta is cooked in a milk and cream mixture.
Serves: 6
1/2 cup whipping cream
1 cup polenta *
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup coarsely chopped, lightly toasted walnuts
Serves: 6
Preparation time: 15 minutes
Cooking time:30 minutes
4 cups milk 1/2 cup whipping cream
1 cup polenta *
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup coarsely chopped, lightly toasted walnuts
Bring milk and whipping cream to boil in heavy large saucepan over medium heat.
Reduce heat to medium-low and gradually whisk polenta into milk mixture in slow steady stream.
Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler.
Transfer cooked polenta to 9-inch-diameter pie dish. Sprinkle Gorgonzola cheese over polenta.
Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
* If polenta is not available, substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.
Reduce heat to medium-low and gradually whisk polenta into milk mixture in slow steady stream.
Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler.
Transfer cooked polenta to 9-inch-diameter pie dish. Sprinkle Gorgonzola cheese over polenta.
Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
* If polenta is not available, substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.
Side Dish Broccoli salad
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
5 cups broccoli florets ( from 1 large head) 1/2 pound bacon, cooked crisp and crumbled
1/2 cup raisins
1 cup unsalted sunflower seeds, toasted
Dressing:
2/3 cup olive oil
2 tablespoons red wine vinegar
1 cup chopped red onion
salt and pepper to taste
Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Immerse in ice cold water. Drain well.
Dressing:
Whisk oil and vinegar in medium bowl to blend. Mix in chopped red onion. Season to taste with salt and pepper. Combine broccoli, bacon and raisins in large bowl. Toss with dressing to coat.
Garnish with sunflower seeds. Refrigerate until ready to serve.
Dressing:
Whisk oil and vinegar in medium bowl to blend. Mix in chopped red onion. Season to taste with salt and pepper. Combine broccoli, bacon and raisins in large bowl. Toss with dressing to coat.
Garnish with sunflower seeds. Refrigerate until ready to serve.
Side Dish Soft polenta
Serves: 4
Preparation time: 10 minutes
Cooking time:10 minutes
3 cups chicken stock 2 teaspoons butter
coarse salt
white pepper
1 cup quick cooking polenta
1/4 cup creme fraiche
Place stock in medium saucepan over medium heat. Bring to a boil. Add butter and salt and pepper to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.
Side Dish Pumpkin gnocchi with almond pesto
Serves: 4
Preparation time:30 minutes
Cooking time:40 minutes
1 lb butternut squash, halved, seeded, and cut into wedges3.5 oz flour
1 pinch freshly grated nutmeg
12 sage leaves
2 oz raw almonds
1 garlic clove
1 tsp nutritional yeast (yeast flakes)
5 tbsp extra virgin olive oil
2 oz oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped
1 pinch each of salt and black pepper
1. Preheat the oven to 200°C/400°F/gas mark 6. Line a sheet pan with parchment paper.
2. Spread the pumpkin over the prepared pan. Cover with foil and bake for 20 minutes, then remove the foil and bake for about 20 minutes more, until the pumpkin is tender.
3. Remove from the oven and let cool, then scoop the flesh of the pumpkin into a bowl and mash it with a potato ricer.
4. Bring a large pot of salted water to a boil.
5. Add the flour, nutmeg, and a pinch of salt to the bowl with the pumpkin and stir briefly to combine.
6. On a lightly floured surface, roll the mixture into long cylinders around 2cm (¾in) in diameter, then cut the cylinders into 3cm-long (1¼in) gnocchi.
7. In a food processor, combine the sage, almonds, garlic, nutritional yeast, olive oil, a pinch of salt and pepper, and process until the mixture is well combined and smooth.
8. Add the gnocchi to the boiling water and cook until they start to float, then cook for 1 minute more. Drain the gnocchi and return them to the pot.
9. Toss the gnocchi with the sage pesto, add the tomatoes and serve.
2. Spread the pumpkin over the prepared pan. Cover with foil and bake for 20 minutes, then remove the foil and bake for about 20 minutes more, until the pumpkin is tender.
3. Remove from the oven and let cool, then scoop the flesh of the pumpkin into a bowl and mash it with a potato ricer.
4. Bring a large pot of salted water to a boil.
5. Add the flour, nutmeg, and a pinch of salt to the bowl with the pumpkin and stir briefly to combine.
6. On a lightly floured surface, roll the mixture into long cylinders around 2cm (¾in) in diameter, then cut the cylinders into 3cm-long (1¼in) gnocchi.
7. In a food processor, combine the sage, almonds, garlic, nutritional yeast, olive oil, a pinch of salt and pepper, and process until the mixture is well combined and smooth.
8. Add the gnocchi to the boiling water and cook until they start to float, then cook for 1 minute more. Drain the gnocchi and return them to the pot.
9. Toss the gnocchi with the sage pesto, add the tomatoes and serve.
Side Dish Garlic roasted potatoes
Serves: 8
Preparation time: 15 minutes
Cooking time:1 hour
3 pounds small red or white potatoes 1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons minced garlic
2 tablespoons minced fresh flat leaf parsley
Heat oven to 400 degrees F.
Cut potatoes in half or quarters; toss with olive oil, salt, pepper, and garlic until well coated.
Spread potatoes in one layer on baking sheet, roast at least 1 hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning. Remove potatoes from oven, toss with minced parsley; season to taste.
Cut potatoes in half or quarters; toss with olive oil, salt, pepper, and garlic until well coated.
Spread potatoes in one layer on baking sheet, roast at least 1 hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning. Remove potatoes from oven, toss with minced parsley; season to taste.
Side Dish Broccoli rabe with parmesan cheese
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli rabe1/4 cup extra-virgin olive oil
5 garlic cloves, peeled and coarsely chopped
5 tablespoons freshly grated Parmesan cheese or Asiago cheese
Wash and drain broccoli, discarding tough stems. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add broccoli rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Side Dish Celery root and mashed potatoes
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
2 tablespoons lemon juice 1 celery root (about 1 pound)
4 medium potatoes, peeled
4 cloves garlic, peeled
1/2 cup whipping cream
2 tablespoons butter
salt and pepper to taste
1/4 cup chopped fresh parsley
Fill a large bowl with ice water and add lemon juice. With sharp knife, peel celery root; cut into 2-in chunks, dropping them into the water and lemon juice as you go. (This stops the celery root from discoloring.)
Cut potatoes into 2-in chunks. Drain celery root. In large saucepan, combine celery root, potatoes, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.
Cut potatoes into 2-in chunks. Drain celery root. In large saucepan, combine celery root, potatoes, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.
Side Dish Zucchini carpaccio salad
Serves: 4
Preparation time: 15 minutes
4 small zucchinis2 scallions, chopped
2 sun dried tomatoes, chopped
1/4 cup toasted pine nuts, chopped
1/4 cup crumbled feta
pinch of red pepper flakes (optional)
basil & parsley vinaigrette: (this will make extra)
1 cup flat leaf parsley
1 cup basil
1/4 cup olive oil
2 tablespoon wine vinegar
juice of 1/2 small lemon (about 2 tablespoons)
2 garlic cloves, crushed
1 teaspoon honey or agave
salt & pepper to taste
Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.
Using a mandoline slicer, shave un-peeled zucchinis into thin coins.
Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.
Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
Cover leftover dressing and store it at room temperature.
Using a mandoline slicer, shave un-peeled zucchinis into thin coins.
Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.
Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
Cover leftover dressing and store it at room temperature.
Dessert Millefeuille Prince Albert
Originally, this pastry was designed by Giuseppe Battistini, pastry chef at the Hôtel de Paris, on the occasion of Prince Albert's baptism on April 20, 1958. With its plate of caramelized puff pastry, diplomat cream and strawberry carpaccio topped with vanilla syrup, Prince Albert millefeuille is a delicacy that the Grimaldis never tire of.
Serves: 5
1 pound puff pastry
2 tbsp powdered sugar
Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding
1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate
Serves: 5
Preparation time:30 minutes
Cooking time:40 minutes
Caramelized puff pastry1 pound puff pastry
2 tbsp powdered sugar
Diplomat Pastry Cream
2 cups milk
2 tsp vanilla extract
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
pinch of salt
2 tbsp unsalted butter
1 cup heavy cream
1 teaspoon instant vanilla pudding
1-1/2 lbs fresh strawberries, sliced
Powdered sugar, for dusting the top
Icing
65 g (1/2 cup) icing sugar
2 teaspoons of water
1 oz (30 g) dark chocolate
1. Prepare the Diplomat cream.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.
13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.
Whisk the egg yolks and sugar until slightly pale. Incorporate the cornstarch and salt.
2. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring. Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. Whip the cold heavy cream with vanilla pudding to medium peaks.Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard.
3.
4. Preheat the oven to 330F (165C). Butter a baking sheet and line with parchment paper.
5. On a floured surface roll out the puff pastry dough to a rectangle of 1/10 inch (2mm) thickness.
6. Using the rolling pin transfer the dough to the prepared baking sheet. Prick the dough with the fork and cover with another sheet of parchment paper. Place another baking sheet on top to prevent the dough from puffing too much.
7. Bake for about 25-30 minutes until lightly golden. Remove from the oven and allow to cool completely.
8. Preheat the oven to 465F 240C .
9. To caramelize the pastry, sprinkle about 1 tbsp of powdered sugar, in a thin layer over the baked pastry. Bake for few minutes using the broil function until the sugar is melted.
10. Caramelize the other side of the puff pastry too.
11. When chilled trim the edged and cut the puff pastry in 3 rectangles.
12. Assemble the millefeuille. Place one layer of caramelized puff pastry on the serving plate. Fill a pastry bag fitted with a 1/2-inch plain round tip with pastry cream. Spread pastry cream over the top and add strawberries. Place another layer of puff pastry on top of the filling. Add pastry cream, raspberries and the last layer of pastry.
Icing
9. In a bowl, combine the sugar and water. Reserve.
Glaze the top of the millefeuille.
Place the chocolate in a bowl. Melt in the microwave. Shape a small cone out of parchment paper and place the melted chocolate in it. Cut off the tip of the cone.
9. Draw straight lines on the frosting, then slide a knife in opposite directions to form marbled patterns.
13.Allow to chill in the fridge for a couple of hours or overnight before cutting it for serving. Sprinkle with powdered sugar before serving.
The original Diplomat cream calls for gelatin. Adding a teaspoon of instant vanilla to the cream before whipping helps to stabilize the cream and adds a vanilla flavor.
Dessert Peach custard ice cream with fresh peach compote
Serves: 6
Preparation time: 40 minutes
Cooking time:5 minutes
Ice Cream 1 1/2 cups whipping cream
1 cup half and half
3/4 cup sugar
5 large egg yolks
1 pound peaches, peeled, sliced
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Compote:
4 large peaches, peeled, sliced
1/2 cup orange Muscat wine
1/2 cup sugar
2 teaspoons fresh lemon juice
For Ice Cream:
Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan.
Whisk yolks; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens, about 4 minutes (do not boil). Strain into bowl.
Refrigerate custard until cold, about 3 hours.
Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream. Process custard in ice cream maker according to manufacturer's instructions.
For Compote:
Mix all ingredients. Let stand 10 minutes and up to 1 hour, tossing occasionally. Serve ice cream with compote.
Adapted from Bon Appétit August 2002
Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan.
Whisk yolks; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens, about 4 minutes (do not boil). Strain into bowl.
Refrigerate custard until cold, about 3 hours.
Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream. Process custard in ice cream maker according to manufacturer's instructions.
For Compote:
Mix all ingredients. Let stand 10 minutes and up to 1 hour, tossing occasionally. Serve ice cream with compote.
Adapted from Bon Appétit August 2002
Dessert Lemon sorbet in lemon shells
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
LEMON CUPS: 8 large uniform lemons
LEMON SORBET:
1/3 cup lemon zest
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups sugar
1 1/2 cups water
In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.
Cut off the top 1/3 of the lemon (not the stem end) and reserve for the 'cap'.
Hollow out each lemon by using a grapefruit knife just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer.
Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.
LEMON SORBET:
In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.
Hollow out each lemon by using a grapefruit knife just inside the rind and circling the flesh (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer.
Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again. this sorbet can be made ahead and will keep several days in the freezer. The frozen shell will prevent the sorbet from melting too quickly when you serve it.
LEMON SORBET:
In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.
Dessert Lemon mousse
Serves: 8
Preparation time: 20 minutes
1 envelop unflavored gelatin 1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds.
Dessert Coffee custards
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
FOR CARAMEL: 1/4 cup sugar
2 teaspoons water
FOR CUSTARDS:
2 cups warm milk
1/4 cup sugar
1 ounce semi-sweet chocolate
2 teaspoons instant coffee
1 teaspoon vanilla
5 egg yolks
For Caramel:
In a small saucepan, combine sugar and water. Boil until it turns into a golden caramel. Dip saucepan in water to stop the cooking of the sugar.
For custards:
In a large saucepan, combine milk, sugar, chocolate, coffee, and vanilla. Mix in the warm caramel. Bring to a boil. Beat the egg yolks in a bowl, and gradually whisk in the milk mixture. Strain, and pour into individual ramequin dishes. Bake in waterbath at 325 degrees for 30 minutes or until custards are firm.
In a small saucepan, combine sugar and water. Boil until it turns into a golden caramel. Dip saucepan in water to stop the cooking of the sugar.
For custards:
In a large saucepan, combine milk, sugar, chocolate, coffee, and vanilla. Mix in the warm caramel. Bring to a boil. Beat the egg yolks in a bowl, and gradually whisk in the milk mixture. Strain, and pour into individual ramequin dishes. Bake in waterbath at 325 degrees for 30 minutes or until custards are firm.
Dessert Peach ice cream
Serves: 6
Preparation time: 1 hour
Cooking time:10 minutes
1 cup milk 1 cup sugar
2 teaspoons flour
2 cups peach puree
2 teaspoons lemon juice
1 cup whipping cream
In a medium saucepan, combine the milk, sugar and flour. Whisk over medium heat until thick.
Transfer to a mixing bowl. Add the peach puree and lemon juice. Whip the cream until stiff.
Fold cream into the ice cream mixture. Freeze in an ice cream maker until creamy.
Transfer to a mixing bowl. Add the peach puree and lemon juice. Whip the cream until stiff.
Fold cream into the ice cream mixture. Freeze in an ice cream maker until creamy.
Dessert Bomba italian doughnuts
Soft and light Italian bomba, bomb Doughnuts rolled in sugar and filled with Nutella. These doughnuts are delicious.
Serves: 20
1/4 cup sugar
2 1/2 t instant yeast
1 vanilla bean
zest of one orange
pinch of salt
1 cup of milk, heated to 110 degrees
3 whole eggs
3 1/2 tablespoons butter, room temperature
peanut oil or canola oil for frying
Nutella
Serves: 20
Preparation time:2 hours
Cooking time:12 minutes
4 cups double zero “OO” flour (or all purpose)1/4 cup sugar
2 1/2 t instant yeast
1 vanilla bean
zest of one orange
pinch of salt
1 cup of milk, heated to 110 degrees
3 whole eggs
3 1/2 tablespoons butter, room temperature
peanut oil or canola oil for frying
Nutella
Place the flour, sugar, instant yeast and zest into a large mixing bowl. Slice the vanilla bean in half lengthwise and scrape to remove the seeds, add the seeds to the flour mixture.
Make a well in the flours and add the warm milk. With a wooden spoon mix the ingredients together. Alternatively, you can use your kitchen aide mixer with the dough hook attachment to prepare your dough.
Add the eggs all at once and mix until a soft ball forms.
Add the butter in small pieces a little at a time.
Transfer the dough to a floured surface and knead for 10-15 minutes. The dough should be a little soft but not sticky.
Place the dough in a well oiled mixing bowl, covered with plastic wrap and in a warm window until doubled in size, about 1 1/2 to 2 hours.
Punch the dough down lightly and roll out on a lightly floured surface until a 1/2 inch thick. Cut the dough with a 3 inch cookie cutter and place on a cookie sheet
Take the leftover dough and roll into a ball. Place the dough back into the oiled bowl to rise for another 1/2 hour or so. Roll the dough out and repeat the process.
When all the dough has been used let the rounds raise again covered and in a warm place until doubled in size.
Fill a large pot with enough oil until it is 3-4 inches deep. Heat the oil to 340 degrees. Fry the doughnuts until golden brown.
You may use a pastry bag with metal tip to fill the doughnuts with Nutella or just serve Nutella alongside the warm doughnuts and start dipping.
Make a well in the flours and add the warm milk. With a wooden spoon mix the ingredients together. Alternatively, you can use your kitchen aide mixer with the dough hook attachment to prepare your dough.
Add the eggs all at once and mix until a soft ball forms.
Add the butter in small pieces a little at a time.
Transfer the dough to a floured surface and knead for 10-15 minutes. The dough should be a little soft but not sticky.
Place the dough in a well oiled mixing bowl, covered with plastic wrap and in a warm window until doubled in size, about 1 1/2 to 2 hours.
Punch the dough down lightly and roll out on a lightly floured surface until a 1/2 inch thick. Cut the dough with a 3 inch cookie cutter and place on a cookie sheet
Take the leftover dough and roll into a ball. Place the dough back into the oiled bowl to rise for another 1/2 hour or so. Roll the dough out and repeat the process.
When all the dough has been used let the rounds raise again covered and in a warm place until doubled in size.
Fill a large pot with enough oil until it is 3-4 inches deep. Heat the oil to 340 degrees. Fry the doughnuts until golden brown.
You may use a pastry bag with metal tip to fill the doughnuts with Nutella or just serve Nutella alongside the warm doughnuts and start dipping.
Dessert Marbled strawberry bombe
Serves: 8
Preparation time: 25 minutes
Cooking time:3 minutes
1 recipe cocoa sponge cake (see recipe) 1/4 cup Grand Marnier liqueur
1 pint fresh sliced strawberries
1 quart strawberry ice cream
6 egg whites
1 cup confectioners' sugar
Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
Serve immediately.
Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
Serve immediately.
Dessert Sicilian cannoli
The recipe makes 30 to 32 wafers. Use 12 for this recipe and reserve the remaining in a closed container.
The cannoli are made using a pizelle maker. A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.
Serves: 6
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla Filling:
16 oz Mascarpone
1/3 cup whipping cream
1/2 powdered sugar, plus more for garnish
Garnish: chopped pistachio nuts
The cannoli are made using a pizelle maker. A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.
Serves: 6
Preparation time:30 minutes
Cooking time:15 minutes
2 eggs1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla Filling:
16 oz Mascarpone
1/3 cup whipping cream
1/2 powdered sugar, plus more for garnish
Garnish: chopped pistachio nuts
Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth.
Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
Cookies are baked when golden brown.
While wafer is hot, shape into cannoli shells. Store in an airtight container.
Filling:
Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.
Stir in the remaining ingredients until smooth.
Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
Cookies are baked when golden brown.
While wafer is hot, shape into cannoli shells. Store in an airtight container.
Filling:
Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
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The {Page Turner} E-Cookbooks
Library on a world cooking journey
44 Recipes
10 Appetizers
15 Main dishes
10 Side dishes
9 Desserts