Around The Table

French Butter Croissants

2012-12-29T22:56:05Z

I’ve chosen to NOT endure the laborious process of making croissants from scratch. I mean, why bother when the internet serves up beautiful light fluffy puffs of buttery goodness without any of the fuss? Get on with it. Visit WilliamsSonoma.com for full or mini-sized croissants. All that is required by you is a baking pan and an overnight thaw. By morning, they’re ready to pop into the oven and “voila”, perfect little pastries. Oh, and if you can’t believe that they’re that good, just ask Oprah.

Classic Bread Dressing with Sage and Thyme

2012-11-23T20:35:32Z

Classic Bread Dressing with Sage and Thyme | Adapted from Cooks Illustrated | Makes 12 to 16 servings

I found this recipe in a newspaper several years ago and noticed that it originated from Cooks Illustrated. If you’re not familiar, that’s the magazine and culinary team that tests and tests recipes until they are perfected. When I scanned the ingredients list, I knew this must be a winner. The fresh herbs are essential. I’ve been making it every year for Thanksgiving, but have also made it to serve with all sorts of pork and poultry dishes throughout fall and winter.

Hear are some helpful tips and hints: This recipe can easily be halved and baked in a 9-by 13-inch baking dish for a smaller crowd. You can substitute three 14-ounce bags of plain, dried bread cubes for the homemade dried bread cubes, but you’ll need to increase the amount of chicken broth to 7 cups. When I serve with pork, I add a handful of pecans and dried cranberries to the halved version.

Ingredients

12 tablespoons (1½ sticks) unsalted butter, plus extra for greasing the dish

4 ribs celery, chopped fine

2 onions, minced

½ cup minced fresh parsley

3 tablespoons minced fresh sage or 2 teaspoons dried

3 tablespoons minced fresh thyme or 1 teaspoon dried

1 tablespoon minced fresh marjoram or 1 teaspoon dried

3 pounds high-quality white sandwich bread, cut into ½-inch cubes and dried

5 cups low-sodium chicken broth

4 large eggs, lightly beaten

2 teaspoons salt

2 teaspoons pepper

Method:

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme and marjoram and cook until fragrant, about 1 minute. Transfer to a very large bowl. Tip: You will need a VERY large bowl to handle all the dried bread cubes.

2. Add the dried, cooled bread, broth, eggs, salt and pepper to the vegetables and toss to combine. Turn the mixture into a buttered 10- by 15-inch baking dish.

3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.

To make ahead: The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in Step 3.

Cauliflower Soup with Parsley

2012-10-29T20:19:51Z

Cauliflower Soup with Parsley | Adapted from Vegan Italiano, Donna Klein | Makes 6 servings

Everyone who knows me will tell you that I am most definitely not a vegetarian, let alone a vegan. Despite my omnivore tendencies, I can push the meat aside every now and then (lent is my limit so far) and appreciate some fine vegetarian fare. But vegan? That rarely happens. I guess I like butter too much! So when I came across this vegan recipe, I was intrigued with the uncomplicated ingredient list. I decided to put the “simple is better” adage to the test, and the results were yummy- and satisfying. This is a soup that I would happily serve as a first course, or for lunch with a salad and some crusty bread (and butter of course). Note: The 1/4 teaspoon of red pepper flakes created more heat than expected. I suggest starting with 1/8 teaspoon first.

Ingredients

1 large head cauliflower (about 2 pounds), cored and cut into 1/2-inch florets

1/4 cup extra-virgin olive oil

4 large cloves garlic, finely chopped

1/4 teaspoon red pepper flakes, or to taste (I recommend 1/8 teaspoon)

4 cups low-sodium vegetable broth

1/2 teaspoon salt, plus a bit for boling water in stockpot

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley

Method

1. Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4 to 5 minutes. Drain well and set aside.

2. Place the oil in the stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.

3. Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until beginning to brown, about 5 minutes.

4. Add the broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.

5. Working in batches, transfer the soup to a food processor fitted with a knife blade, or to a blender (I use an immersion blender right in the pot). Process until smooth and pureed.

6. Return mixture to the pot and stir in the parsley. Adjust seasonings to taste. Cook over low heat until heated through. Serve hot.

The Best Granola

2012-10-29T20:04:58Z

The Best Granola | Adapted from Feast, by Nigella Lawson | Makes about 2lbs.

Its funny how recipes find you sometimes. This one was right under my nose, but didn’t notice it until my friend Pam came into work one day raving about it. She found it on David Lebovitz’s blog, a blog that I too follow, but for some odd reason rarely cook from. That might change now. This granola is great to have on hand and it stores for up to a month (if it lasts that long). It will have your whole house smelling wonderful. Highly recommended.

Ingredients

5 cups multi-grain flakes or old-fashioned rolled oats

3 cups almonds, coarsely chopped (I use pre sliced)

1 cup sunflower seeds

3/4 cup untoasted sesame seeds

1/2 cup packed light or dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon dried ground ginger

1 teaspoon sea salt

3/4 cup unsweetened applesauce (or another unsweetened fruit puree)

1/3 cup rice syrup

1/4 cup honey

2 tablespoons vegetable oil

Method

Preheat the oven to 300F (150C).

1. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.

2. In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.

3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets (the ones with sides, often called jelly roll pans).

4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.

5. Remove from oven, and cool completely.

Store the granola in a large, airtight container. It will keep for up to one month.

Caramelized Brussels Sprouts

2012-02-25T22:41:40Z

Caramelized Brussels Sprouts | adapted from EatLiveRun.com | Serves 2-4 as a side dish

I didn’t like brussels sprouts as a child, but now I love them. So when I found this recipe on Pinterest and had to try it. The pressence of molasses in the brown sugar really took the brussels sprouts to another level. I was surprised at how reminiscent the flavors were of Asian cusine. This dish does double duty as a perfect side or a main dish– think salad for lunch (with a glass of Sauvignon Blanc).

Ingredients

12-14 large brussels sprouts (fresh, not frozen)

1 tablespoon olive oil

1 clove garlic, minced

pinch of sea salt

2 tablespoons brown sugar

1/4 cup roughly chopped pecans or walnuts, toasted

Method

Slice each brussels sprout very thin until you have a mound of ribbons. Heat the olive oil over medium high heat in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

Apple Bourbon Bundt Cake

2011-12-19T01:06:27Z

Apple Bourbon Bundy Cake | by Melissa Clark of The New York Times

The spice-filled cake made with toasted nuts and grated apples bakes beautifully and the whiskey syrup really packs a punch! The boozy syrup keeps the cake fresh, so it’s the perfect make-ahead dessert– even by a day or two. Perfect served warm with a scoop of premium vanilla ice cream. This hearty cake is now a holiday favorite at our home. Note: Although the recipe calls for Granny Smith Apples, use whatever variety you have at hand.

Ingredients

2 sticks unsalted butter (226 grams), at room temperature, plus more to grease pan

2 1/2 cups all-purpose flour (315 grams), plus more to dust the pan

3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey

1/2 cup (90 grams) candied ginger, chopped

1 3/4 cup (330 grams) light brown sugar

4 large eggs, at room temperature

2 teaspoons (8 grams) baking powder

1 teaspoon (5 grams) baking soda

1 1/2 teaspoons (3 grams) ground cinnamon

1 teaspoon (5 grams) fine sea salt

1/2 teaspoon grated nutmeg

1 cup (227 grams) sour cream

1 tablespoon (15 grams) vanilla extract

1 1/2 teaspoon (5 grams) finely grated lemon zest

2 medium Granny Smith apples (about a pound, 454 grams), peeled, cored, and coarsely grated

1 cup (120 grams) finely chopped, toasted pecans

1/2 cup (100 grams) granulated sugar

Juice of 1/2 lemon (20 grams).

Method

1. Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.

3. In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.

4. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. (Check for doneness at 1 hour) Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.

5. While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.

6. While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

How to Make an Omelet

2011-10-20T18:58:43Z

Ahhh, the classic French omelet with fresh herbs from the garden. This is a great demo by famed chef Jacques Pépin.

Tomato Garden Juice Blend

2011-09-02T18:37:48Z

Tomato Garden Juice Blend | from the Ball Blue Book | Yield: about 14 pints or 7 quarts

When the life gives you tomatoes, make juice! This garden-blend recipe is delicious served cold and suspect it would make a great base for a Bloody Mary or two. It is particularly gratifying to break the seal of a jar in the dead of winter. My notes for processing are as follows: 22 pounds of tomatoes will require a very large stockpot. Make sure the stockpot is stainless steel to avoid an acidic reaction. This recipe has always yielded an 8th jar, so be prepared with an extra quart jar. The use of a food mill will separate skins and seeds for you and leave some pulp.

Ingredients

22 pounds tomatoes

¾ cup diced carrots

¾ cup chopped celery

¾ cup chopped green pepper

½ cup chopped onion

¼ cup chopped parsley

1 tablespoon salt (optional)

Bottled lemon juice

Method:

Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes, stirring to prevent sticking. Juice tomatoes in a food processor or food mill. Strain juice to remove peels and seeds. Stir in salt, if desired. Heat juice 5 minutes at 190°F. Do not boil. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Ladle hot juice into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.

Fresh Peach Pie

2011-08-25T18:26:56Z

Fresh Peach Pie | Adapted from Williams-Sonoma Summer Pies & Tarts | Makes one 9-inch lattice-top pie.

August is peach season in Michigan, and I always make a trip to the southern shores of Lake Michigan to grab the freshest tree ripened Red Haven peaches. Two things I swear by when making pies: Never use frozen commercial pre-maid crusts– they are inedible. Second, always use fresh peak-of-season fruit. This is truly one of the best pies you’ll ever make.

Ingredients

Basic pie pastry for 9-inch double-crust pie

6 cups (1¼ lb) pealed, pitted and sliced peaches

2 tablespoons fresh lemon juice

¼ cup all-purpose (plain) flour

2/3 cup sugar

¼ teaspoon salt

1 tablespoon of cornstarch* (optional)

pinch of ground fresh nutmeg

2 tablespoons unsalted butter

Method:

Preheat an oven to 425°F. Roll out the pastry for the bottom crust and use to line a 9-inch pie pan. Roll out the pasty for the top crust and cut it into strips about 1 inch wide; set aside.

Place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well; set aside. In a small bowl stir together the flour, sugar, salt, cornstarch (if using) and nutmeg. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.

Use the pastry strips to make the lattice top. Trim and flute the edges.

Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes longer.

*Since fresh fruit at it’s peak is very juicy, the use of cornstarch helps thicken the liquid created by the fruit during the baking process.

Leek, Asparagus, and Corn Tart

2011-08-25T18:21:08Z

Leek, Asparagus, and Corn Tart | From The SoNo Baking Company Cookbook

My new favorite cookbook, The SoNo Baking Company Cookbook, by John Barricelli, is named for his bakery and café which he opened in 2005 in Connecticut. Everything I have tried from this book has been absolutely delicious. I spied this recipe last winter and have been patiently waiting ever since so I could incorporate fresh Indiana sweet corn. It was so worth the wait!

Ingredients

½ recipe Pâte Brisée (below) chilled

½ bunch medium asparagus, top third only, cut into 1-inch pieces (reserve remaining stalks for another use)

3 medium leeks, cleaned, root ends trimmed, dark green parts discarded

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground black pepper

1 cup fresh or frozen thawed corn kernels

4 large eggs

2 large egg yolks

1 cup milk

1 cup heavy cream

1/3 cup chopped chives

Grated nutmeg

2/3 cup grated Gruyère cheese (2.5 to 3 ounces)

Method:

On a lightly floured work surface, roll the dough to a 13-inch round, about 1/8 inch thick. Fit the dough into a 10-inch tart pan that is 1 ½ inches deep, and trim the dough so that it comes slightly above the rim of the pan. The dough will just fit, with no excess. Chill in the refrigerator until firm, about 30 minutes.

Meanwhile, bring a saucepan of salted water to a boil. Add the asparagus pieces and cook until just tender, 1 to 2 minutes. Drain and cool under cold running water; set aside.

Cut the leeks in half lengthwise; slice into ¼-inch rounds (you should have about 3 cups). In a large sauté pan, melt the butter with the olive oil over medium-low heat. Add the leeks, season with salt and pepper, cover, and cook, stirring often, until tender, 10 to 12 minutes. Add the corn during the final 2 to 3 minutes. Let cool.

Set the oven rack in the lower third of the oven. Preheat the oven to 425°F.

In a large bowl, whisk the eggs and egg yolks to combine. Add the milk, cream, and chives, and whisk to blend. Season with ½ teaspoon salt, ¼ teaspoon pepper, and the nutmeg.

Place the chilled tart shell on a baking sheet. Sprinkle about half of the cheese over the bottom. Add the leeks and corn in an even layer, then add the asparagus. Place the baking sheet in the oven, and carefully pour the custard mixture into the tart shell. Sprinkle with the remaining cheese. Bake until the crust is golden brown and the custard is just set (a knife inserted into the center of the pie will come out clean), 35 to 40 minutes.

Let cool on a wire rack for at least 10 minutes. Cut the tart into wedges.

Pâte Brisée

2 1/4 cups all-purpose flour

2 teaspoons sugar

1 teaspoon coarse salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces

¼ cup ice water

Method:

In the bowl of a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube in a slow and steady stream, a little bit at a time until the dough just comes together. The dough should not be wet or sticky. If the dough is too dry and does not hold together, add a little more water.

Turn the dough out onto a clean work surface. Divide in two and wrap each half in plastic wrap, shaping them into flattened disks. Chill at least 1 hour before using.

Note: If using half recipe for a bottom crust only, do not divide the dough in two before chilling.