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Archive | December 8th, 2009

Raspberry Granola Bars Come Together Quickly

Raspberry Granola Bars Come Together Quickly

RaspberriesThis bars are quick to put together and use items most of us have on hand, creator Karen DeMasco says.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 cup pecans, roughly chopped
1 1/2 cups flour
1 1/4 cups old-fashioned rolled oats
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup raspberry preserves

Preheat the oven to 350 degrees.

Butter an 8-inch square baking pan and line the bottom with parchment.

In a small saucepan, melt the butter. Remove from the heat and let cool to room temperature.

Spread the pecans on a baking sheet. Bake until lightly golden and fragrant, about 5 minutes. Cool the sheet completely on a wire rack.

In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined.

[amazon-product]0307408108[/amazon-product]Transfer about 2/3 of the dough to the prepared baking pan. Press the dough evenly into the pan, forming a firmly packed layer.

Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves.

Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a wire rack and let it cool completely. Then cut into 2-inch squares.

The bars can be kept in an airtight container at room temperature for up to 1 week.

Makes 16 bars.

From “The Craft of Baking: Cakes, Cookies and Other Sweets With Ideas for Inventing Your Own” by Karen DeMasco and Mindy Fox

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Make Your Own Red Lobster Cheddar Biscuits

These biscuits have long been an addiction for many Red Lobster fans.

Red Lobster Cheddar Biscuits

2 cups biscuit mix
1/2 cup shredded mild cheddar cheese
2/3 cup milk
4 tablespoons (1/2 stick) butter
1/4 teaspoon garlic powder
Parsley flakes, for sprinkling

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Preheat the oven to 450 degrees.

Stir together the biscuit mix, cheese and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.

Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.

Bake for 8 to 10 minutes until tops are brown.

While the biscuits are baking, melt the butter in a pan and stir in the garlic powder.

Once the biscuits are done, brush the butter on the tops, sprinkle with parsley flakes and serve hot.

Makes 10 biscuits.

From “America’s Most Wanted Recipes” by Ron Douglas

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Buttermilk Fried Chicken From Thomas Keller

Buttermilk Fried Chicken From Thomas Keller

Deep fried fast food, spring chicken in golden lemon batter“If there’s a better fried chicken, I haven’t tasted it,” Thomas Keller writes in “Ad Hoc at Home.” “First, and critically, the chicken is brined for 12 hours in a herb-lemon brine, which seasons the meat and helps it stay juicy. The flour is seasoned with garlic and onion powders, paprika, cayenne, salt, and pepper. The chicken is dredged in the seasoned flour, dipped in buttermilk, and then dredged again in the flour. The crust becomes almost feathered and is very crisp.”

Buttermilk Fried Chicken

Two 2 1/2- to 3-pound chickens (see Note on Chicken Size)
Chicken Brine (recipe follows), cold

For dredging and frying:
Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt, to taste
Freshly ground black pepper, to taste

Coating:
6 cups flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Ground fleur de sel or fine sea salt
Rosemary sprigs, for garnish
Thyme sprigs, for garnish

Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1-1/2 hours, or until it comes to room temperature.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320 degrees. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.

For coating: Combine flour, garlic powder, onion powder, paprika, cayenne, salt and pepper in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.

Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340 degrees. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

Note on chicken size: You may need to go to a farmers’ market to get these small chickens. Grocery store chickens often run 3 to 4 pounds, or more. They can, of course, be used in this recipe but if chickens in the 2-1/2- to 3-pound range are available to you, they’re worth seeking out. They’re a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat-to-crust proportion, which is such an important part of the pleasure of fried chicken.

Note: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400 degrees oven for 1 or 2 minutes to ensure that the crust is crisp and the chicken is hot.

Chicken Brine

5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley
1 bunch (1 ounce) thyme
1/2 cup clover honey
1 head garlic, halved through the equator
3/4 cup black peppercorns
2 cups (10 ounces) kosher salt, preferably Diamond Crystal
2 gallons water

[amazon-product]1579653774[/amazon-product]The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds.

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

Makes 4 to 6 servings.

From “Ad Hoc at Home” by Thomas Keller

(photo: Rob Owen-Wahl)

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10 Cookbooks That Make Great Gifts

10 Cookbooks That Make Great Gifts

CookbookGifts

The past year has been a good one for cookbook lovers, with dozens of new titles covering every topic from opulent cocktails to special desserts. Here are 10 choices in no particular order that would make great gifts to various people on your holiday shopping list:

1. “La Cucina: The Regional Cooking of Italy” (Rizzoli, $45)  – Fifty years ago, a group of Italians known as the Accademia Italiana Della Cucina decided to collect recipes from throughout their home country. The recipes were gathered region by region, and the project was only completed in 2001. It took eight years, but this encyclopedic approach to the country’s culinary riches is finally available in English. The end result can be richly rewarding for those who are not slaves to a recipe, as some need finessing (too little water here, too much spice there). Yet the compilation is exhaustive, exhilarating and an exciting new way to view Italian cuisine.

2. “I Know How to Cook” by Ginette Mathiot (Phaidon, $45) – The success of “Julie & Julia” has turned the spotlight on Julia Child’s “Mastering the Art of French Cooking.” But don’t overlook this French volume, first printed in 1932 and now available in English for the first time. More than 6 million copies have sold in its home country, and it’s easy to see why. It’s clear and concise. Yes, editors have updated the work, making the 1,400 recipes more direct without losing their Gallic charm. Soon, you’ll be saying “Je suis cuisiner” (“I know how to cook”), too.

3. “Pastry Queen Parties: Entertaining Friends and Family, Texas Style” by Rebecca Rather and Alison Oresman (Random House, $32.50) – Who can resist a cookbook with a recipe for something called Peach Daiquiri Likkercicles? Fredericksburg pastry chef Rebecca Rather offers recipes for six Texas-style parties ranging from San Antonio Fiesta (of course) to Gulf Coast Beach Bash. Nothing pretentious here, and many of the recipes use home-grown recipes, such as Honey-Lavender Rack of Lamb.

4. “The Craft of Baking: Cakes, Cookies and Other Sweets With Ideas for Inventing Your Own” by Karen DeMasco and Mindy Fox (Clarkson Potter, $35) – DeMasco, Tom Colicchio’s former pastry chef, uses seasonal ingredients to create an array of spectacular desserts. She also tells you how to adapt your recipe to what’s in season, so a Rhubarb Rose Cobbler becomes a Mixed Berry Cobbler as the seasons change. The list of must-bake recipes just keeps growing as you leaf past the likes of Pine Nut Tart With Rosemary Cream, Pumpkin Seed Brittle and Raspberry Granola Bars.

5. “America’s Most Wanted Recipes” by Ron Douglas (Simon and Schuster, $15) – Ever wanted to make Olive Garden’s salad dressing in your own home? Or Johnny Carino’s Five Cheese Chicken Fettuccine? Copycat versions of all your favorites are here, including Red Lobster’s Cheddar Biscuits and Luby’s Spaghetti Salad. There are no pictures in this affordable paperback. But who needs pictures? You’ve had the dishes enough at each of these chain restaurants to know what it looks like. The recipes are no presented in a no-nonsense way that makes each easy to replicate in your own home.

6. “The Conscious Cook” by Tal Ronnen (William Morrow, $29.99) – This vegan chef has taken a familial approach to his cookbook, inviting fellow vegan chefs to join him in creating a surprisingly varied array of dishes. He starts with the basics, including a section on cashew cream, which he swears “makes it easy to live without dairy.” He then moves on to small plates, salads, soups, sandwiches, entrées and desserts. Even meat-eaters could like Paella With “Sausage,” Nori-dusted Oyster Mushrooms and Wine-braised Artichoke Hearts or Cajun Portobello Sandwich with Avocado and Rémoulade.

7. “Ad Hoc at Home” by Thomas Keller (Artisan, $50) – The chef/owner of the French Laundry goes for more accessible fare at his home-style restaurant, Ad Hoc. By accessible, we mean Buttermilk Fried Chicken and chicken pot pie. Those who were put off by the tortured, laborious recipes Keller presented in his overwrought “French Laundry Cookbook” will be surprised by the warmth and down-home style here. “Ad Hoc at Home” is still a large, coffee table-sized book that won’t fit into many small kitchens easily, but the recipes will leave you hungry for more.

8.  “My Bread: The Revolutionary No-Work, No-Knead Method” by Jim Leahy (W.W. Norton & Company, $29.95) – If you’ve always wanted to make bread but haven’t trusted yourself around yeast or the controversy about kneading (too much vs. too little), then this book is for you. Leahy mixes flour, yeast, salt and water together quickly, then leaves the mixture alone for 12 hours before baking it in a Dutch oven. That’s it. And people swear by the results. Once he finishes the basics, Leahy takes cooks on through a series of breads as well as pizza dough.

9. “Foods and Flavors of San Antonio” by Gloria Chadwick (Pelican Publishing, $19.95) – Want to send a taste of home to some friends who live far away? Check out this cookbook, which is a savory mix of traditional Alamo City classics presented alongside some colorful variations, such as Chipotle Salmon to Apple Enchiladas. Chadwick also offers some good information on the city’s cultural traditions and attractions, making it a keepsake for locals and tourists alike.

10. “The Pioneer Woman Cooks” by Ree Drummond (William Morrow, $27.50) – Pioneer Woman Ree Drummond (thepioneerwoman.com) welcomes you to her culinary frontier, where home cooking is prized by all. Recipes for Cowboy Calzone, Tomato-Basil Pizza and Edna Mae’s Sour Cream Pancakes are all accompanied by step-by-step photographs, so you can cook to your heart’s content with assurance. From Spicy Pulled Pork to Patsy’s Blackberry Cobbler, this is an Oklahoma answer to Thomas Keller’s “Ad Hoc at Home.”

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Luby’s Spaghetti Salad

This cold salad gets a kick from an Italian vinaigrette.

Luby’s Spaghetti Salad

1 pound spaghetti, noodles broken in half
1 (16-ounce) bottle Italian vinaigrette dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoned salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 medium cucumber, peeled and diced
1 medium red onion, diced
2 medium tomatoes, diced
Fresh parsley sprigs, for garnish

Cook the spaghetti according to the package instructions. Drain. Rinse with cold water and drain again well. Transfer to a large bowl.

In a separate bowl, whisk together the Italian dressing, cheese, sesame and poppy seeds, seasoned salt, paprika, garlic powder, and black and cayenne peppers until well blended.

[amazon-product]143914706X[/amazon-product]Stir in the cucumber and onion.

Pour the mixture over the spaghetti and toss lightly to coat evenly.

Cover and refrigerate for at least 2 hours or up to 24 hours.

Toss with the tomatoes and garnish with parsley.

Makes 12 servings.

From “America’s Most Wanted Recipes” by Ron Douglas

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Pine Nut Tart With Rosemary Cream

Pine Nut Tart With Rosemary Cream

PineNutsThis Italian classic is made in two parts with the almond sablé dough at its best when made a day before the tart. The resulting combination of savory flavors may surprise some, yet it works beautifully.

Pine Nut Tart With Rosemary Cream

Almond Sablé Dough
2 1/4 cups all-purpose flour, plus more for dusting
3/4 cup almond flour (see note)
1/2 teaspoon kosher salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small pieces
1/2 cup plus 1 tablespoon powdered sugar
1 large egg
1 large egg yolk

Tart:
1 3/4 cups pine nuts
Flour, for rolling
1/2 recipe almond sablé dough

4 tablespoons (1/2 stick) unsalted butter
1 cup packed dark brown sugar
1 cup light corn syrup
1 teaspoon kosher salt
1 teaspoon vanilla
3 large eggs

Rosemary cream:
1 1/2 cups heavy cream
3 sprigs rosemary
4 tablespoons sugar, for garnish (optional)
2 teaspoons powdered sugar

For the dough: In a bowl, whisk together the flours and salt.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar. Mix on medium-low speed until well combined, about 4 minutes.

Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In two additions, add the flour mixture, scraping down the sides of the bowl after each addition.

Turn out the dough onto a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. (The dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using.)

For the tart: Preheat the oven to 350 degrees.

Spread the pine nuts out on a baking sheet and toast in the oven for 5 minutes, until fragrant. Transfer the sheet to a wire rack and let the nuts cool completely. Keep the oven on.

On a lightly floured surface, roll out the dough to an 11-inch round. Fit the dough into a 9 1/2 -inch fluted tart pan with a removable bottom. Press the dough into the edges of the pan, and use a paring knife to trim off the excess dough along the top edge. Prick the bottom all over with a fork and freeze until the dough is firm, about 10 minutes.

Line the chilled tart shell with a round of parchment paper or aluminum foil, leaving a 1-inch overhang. Fill it with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, 15 to 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until it is dry all over, about 5 minutes more. Transfer the tart shell to a wire rack and let it cool completely.

In a small saucepan, melt the butter over high heat until it is golden brown with a nutty fragrance, about 4 minutes. Remove it from the heat and set it aside.

In a large bowl, whisk together the brown sugar, corn syrup, salt, and vanilla. Add the eggs and whisk well to combine. Then add the browned butter. Fold in the pine nuts just to combine. Pour the filling into the tart shell and place the pan on a baking sheet. Bake, rotating the baking sheet once halfway through, until the filling is set around the edges but still slightly loose in the center, about 45 minutes. (If the crust is getting too dark, cover the tart loosely with foil for the last 10 minutes.) Transfer the tart to a wire rack to cool.

Meanwhile, make the rosemary cream: In a small saucepan, bring 3/4 cup of the cream just to a boil. Remove the pan from the heat and stir in 2 of the rosemary sprigs. Cover and let steep for 10 minutes.

[amazon-product]0307408108[/amazon-product]While the cream is steeping, make the candied rosemary sprig for garnish, if you like: In a bowl, whisk together 2 tablespoons sugar and 2 tablespoons of hot water. Put the remaining 2 tablespoons of sugar in a shallow bowl. Dip the remaining rosemary sprig in the sugar syrup to coat. Tap off any excess liquid on a paper towel, and then gently toss the wet sprig in the bowl of sugar. Set it on a paper towel to dry, about 5 minutes.

Set up an ice bath. Strain the steeped cream into a metal bowl, set the bowl into the ice bath, and chill the cream until cold, about 5 minutes. Whisk in the remaining 3/4 cup cream and the powdered sugar. Continue to whisk until the cream forms soft peaks. Remove the outer ring and serve the tart with the cream, garnished with the fresh or candied rosemary sprig.

Note: Almond flour can generally be found with the specialty flours in the baking section of your supermarket.

Makes 8-10 servings.

From “The Craft of Baking: Cakes, Cookies and Other Sweets With Ideas for Inventing Your Own” by Karen DeMasco and Mindy Fox

(photo: Nicholas Mistry)

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