Thursday, December 30, 2010

An Irish Boxty

Made with a mixture of cooked and raw potatoes, boxty was created as a way to use a few readily available ingredients to produce different results. It can take shape as bread, pancakes or dumplings. The recipe has been popular for so long that one traditional rhyming song goes, "Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man." The households that didn't have a store-bought grater improvised by using nails to punch grating holes into a box or flattened tin can. Boxty is most often made as a griddle bread, served with bacon and eggs for a special breakfast treat.
Yield: Makes about 18
1 9-ounce russet potato, peeled, cut into 1-inch pieces
1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry in kitchen towel
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about) buttermilk  
Vegetable oil

Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
Heat heavy large skillet over medium-high heat until hot. Brush with oil. Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.

Michelada Recipe

  • Salt, for rimming the glasses
  • 1/4 cup freshly squeezed lime juice, rinds reserved
  • Ice
  • 1 1/2 cups light Mexican beer, such as Corona
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce, such as Tabasco
  • 1 teaspoon Maggi or soy sauce
  • Freshly ground black pepper, for garnish

  • Place enough salt in a wide, shallow dish to cover the bottom. Rub the rims of two glasses with the reserved lime rinds and dip the glasses into the salt. Fill the glasses with ice and set aside.

  • Place the lime juice, beer, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a pitcher and mix to combine. Pour into the prepared glasses, top with a few grinds of freshly ground black pepper, and serve.

    Monday, December 27, 2010


    Makes 12 
    6 large eggs, at room temperature
    3 1/2 cups whole milk, at room temperature
    4 tablespoons (1/2 stick) unsalted butter, melted and cooled
    4 cups bread flour
    1 1/2 teaspoons kosher salt
    1 teaspoon baking powder
    1. In a blender, combine the eggs, milk, and melted butter. Blend on high until smooth, about 10 minutes. In a large bowl, sift together the bread flour, salt, and baking powder. Add the dry mixture to the wet and blend, scraping down the sides as necessary, until just combined, 10 to 15 seconds. Place the top on the blender and let the batter sit, at room temperature, for 1 hour.
    2. Preheat the oven to 450°F. Place an oven rack in the middle position and place an empty popover pan (or improvise with a muffin tin) on the rack. Once the pan is hot, remove it and coat evenly with nonstick spray. Working quickly, fill the molds almost to the top with batter. Immediately place back in the oven and bake for 15 minutes, then reduce the heat to 375°F and bake for an additional 20 to 25 minutes, or until the popovers are a deep golden brown color. It is very important to not open the door as the popovers bake, as it could cause them to collapse. Once they are golden brown, remove from the baking pan and let cool on a wire rack. With a skewer, carefully pierce the sides of the popovers to allow the steam to escape. This will keep the popovers crispier for longer. 

    Tuesday, December 14, 2010

    Chocolate Chip Cookies

    Makes 30 cookies
    1 cup unsalted butter, room temperature
    1 3/4 cup (14 ounces) packed brown sugar
    2 eggs
    1 tablespoon vanilla extract
    3 cups (13 ounces) all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    4 ounces Guittard 72% cacao chopped chocolate or chocolate chips
    1. Cream the butter and sugar until just barely combined. Add the eggs one at a time along with the vanilla.
    2. In a separate bowl, sift the flour, baking soda, and salt together. Add the sifted dry ingredients to the wet a little at a time, being careful not to over work the dough. Stir in the chocolate, and chill the dough, preferably overnight.
    3. Scoop cookie dough onto baking sheets, about 2 inches apart. Bake at 350 degrees, until golden brown around the edges, 10-12 minutes. 

    Tuesday, November 30, 2010

    Nutmeg Doughnuts

    3 1/2 cups flour
    1 2/3 cups sugar
    3 tbsp. freshly grated 

    2 1/2 tsp. baking powder
    1 tsp. kosher salt
    3/4 tsp. baking soda
    1 egg
    1 egg white
    1 cup buttermilk
    4 tbsp. unsalted butter, melted
    Canola oil, for frying

    1. In a medium bowl, whisk together flour, 2/3 cup sugar, 1 tbsp. nutmeg, baking powder, salt, and baking soda; set aside. In a bowl, whisk together egg and egg white until frothy. Whisk in buttermilk and butter. Stir buttermilk mixture into dry ingredients to form a dough. Transfer dough to a floured surface; gently roll to 1/2" thickness. Using a floured 3 1/4" round cookie cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets. Gather dough scraps, knead briefly to form a ball; flatten and cut out more rounds. Repeat until all dough is used. Using a 1 3/8" round cookie cutter, cut out center of each round. Chill doughnuts and holes for 30 minutes. Meanwhile, combine remaining sugar and nutmeg in a large paper bag; set aside.

    2. Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, fry doughnuts and holes, turning, until golden brown, 2–3 minutes for doughnuts and 1–2 minutes for holes. Using tongs, transfer doughnuts to a wire rack to drain. Shake doughnuts and holes in the paper bag to coat in the nutmeg-sugar.


    Brown Rice Fritters

    1⁄2 cup grated parmigiano-reggiano
    1⁄2 tbsp. chopped fresh oregano
    1⁄2 tsp. kosher salt
    1⁄4 tsp. freshly ground black pepper
    1 beaten egg
    1⁄2 cup flour
    1⁄4 cup olive oil
    3 tbsp. butter, plus more for garnish
    Finely chopped flat-leaf parsley leaves
    1. Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2" round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
    2. Put flour on a plate; dredge cakes in flour. Heat oil and 3 tbsp. of the butter in a 10" skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.
    3. Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.
    SERVES 4


    4 medium russet potatoes, peeled
    2 eggs, lightly beaten
    1 medium yellow onion, peeled and 
       finely chopped
    2 tbsp. matzo meal
    Salt and freshly ground black pepper
    2 cups safflower or canola oil
    1. Grate potatoes on the large holes of a box grater. Working with small handfuls at a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl. Add eggs, onions, matzo meal, and salt and pepper to taste and stir until well combined.
    2. Heat oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape potato mixture into loose 3" disks, using a scant 1⁄4 cup for each disk, and fry in hot oil, turning once, until golden brown and crisp on the outside, 2–3 minutes per side. Transfer potato pancakes with a slotted spatula to paper towels to drain.
    3. Season potato pancakes to taste with salt while still hot or serve with sour cream and/or apple sauce, if you like.

    Funnel Cakes

    2 1/2 cups flour
    1/4 cup granulated sugar
    2 tsp. baking soda
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    2 1/4 cups milk
    2 eggs
    Peanut oil
    3/4 cup confectioners' sugar

    1. Sift flour, granulated sugar, baking soda, baking powder, and salt together into a large bowl. Whisk milk and eggs together in a medium bowl, then add to flour mixture and whisk until batter is smooth.
    2. Pour oil into a deep 8"–10" cast-iron pot to a depth of 3" and heat over medium-high heat until temperature registers 375° on a candy thermometer.
    3. Using a funnel with a 1/2"–1/3"- wide spout, block funnel's spout hand, pour 1/3 cup of the batter into funnel mouth. Holding funnel about 5" above the hot oil, release your finger to open the spout, letting batter fall into oil, and quickly move funnel around, making circles and crisscrosses with the batter in the oil. Fry until batter is golden brown on each side, turning once, 30–45 seconds per side. Transfer funnel cake to paper towels to let drain, then dust with confectioners' sugar. Repeat process with remaining batter and confectioners' sugar, making 10–12 funnel cakes in all. Serve warm

    Saturday, July 31, 2010

    Crab cakes

    1 pound crab meat
    2 heaping tablespoons mayonnaise
    2 eggs, lightly beaten
    1/2 teaspoon Worcestershire sauce
    1/2 teaspoon ground chipotle pepper
    1/2 small onion, minced
    1 T chopped scallions
    1 stalk of celery, small diced
    1/2 red pepper, small diced
    1/2 tablespoon dijon mustard
    1 t chopped parsley
    1/2 cup breadcrumbs or ritz crackers, crumbled
    salt & pepper

    Combine all ingredients except the Breadcrumbs. Add crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties.
    Sauté in frying pan over medium-to-high heat in butter or oil, make sure that they are crispy outside but moist and juicy inside.

    Sunday, July 25, 2010

    One Big, Beautiful Loaf Of Home-Made Bread: Vintage Recipe




    3 1/2 – 4 cups All purpose flour
    1 packet active dry yeast
    2/3 cup warm water
    2/3 cup milk, scalded
    2 tablespoons sugar
    2 teaspoons salt
    1 1/2 tablespoons shortening


    Tear open dry yeast; pour in bowl with water (use same bowl you mix in). Scald milk in mixing cup, if metal, and add sugar, salt and shortening. Cool quicker by setting in cold water if you wish, and add to yeast.

    Then add CERESOTA UNBLEACHED Flour gradually until fairly stiff. Mix with hands until well blended; rub top with your favorite shortening, butter or margarine. Let rise in warm place until about double in bulk. Pound down gently with hands or fist, then form in loaf and place in baking pan well greased. Rub again with shortening and let rise until well over top of pan.

    Bake in oven 400 to 425 degrees F. about 30 to 40 minutes. Loaf will sound hollow on top when done.

    Monday, May 3, 2010

    Rhubarb-White Chocolate Soufflé

    serves 8
    Rhubarb-White Chocolate Soufflé Recipe:

    3 1/2 ounces white chocolate (preferably Valhrona), chopped
    1 tablespoon all-purpose flour
    1 tablespoon sugar
    2 teaspoons cornstarch
    2 large egg yolks
    1/4 cup whole milk
    1 vanilla bean, split
    soft butter for the molds
    2 tablespoons sugar, plus more for the molds
    2 large egg yolks
    5 large egg whites
    Poached Rhubarb:

    8 ounces rhubarb, trimmed, peeled and cut into chunks
    1 stalk lemongrass, cut into chunks
    Grated zest of 1 lemon
    Grated zest of 1 orange
    1/2 cup sugar

    For the Poached Rhubarb:

    Preheat the oven to 400′ F.
    Put the rhubarb in a baking dish. In a saucepan, add the lemongrass, zests, sugar and 2 cups of water and bring to a boil. Pour the hot syrup over the rhubarb and place in the oven for about 12 minutes, or until the rhubarb is tender. Let it cool in the syrup.
    Rhubarb-White Chocolate Soufflé Recipe:

    Put the chopped white chocolate in a medium bowl.
    Mix the flour, sugar, cornstarch, and egg yolks in a medium bowl and whisk until combined.
    Pour the milk into a saucepan and add the vanilla bean + seeds and bring to a boil.
    Pour a half of the hot milk into the yolk mixture and mix it well. Transfer back the yolk mixture to the milk and cook over medium heat for 1 minutes, whisking constantly, until thick and smooth. Pour the hot custard over the white chocolate and stir until the chocolate is melted and the mixture is smooth (if necessary, finish melting in a bain-marie). Cover with plastic wrap and let it cool to room temperature. Do not refrigerate.
    Generously brush the ramequins with soft butter. Add sugar and swirl it around the ramequins to coat the sides and bottom. Pour out the excess sugar.
    Drain rhubarb pieces on paper towels and place 3 or 4 chunks at the bottom of every ramequin. Refrigerate the ramequins until ready to use.
    Whisk the egg yolks into the white chocolate soufflé base. Whip the egg whites on medium speed in a Kitchenaid. Gradually add the 2 tablespoons of sugar after they reach soft peaks. Whip until they reach stiff peaks.
    Fold one scoop of the meringue into the soufflé base to lighten. Gently fold the remaining of the meringue until combined.
    Fill the ramequins with the mixture, wiping off the butter and sugar from the rim with your thumb.
    Bake 12 to 15 minutes at 400′F, until they have risen and golden on top. Serve immediately.

    Sunday, February 21, 2010

    Chef Ken's Cinnamon Coffee Cake

    1.75 cups AP Flour
    .75 cup sugar
    2 teaspoons baking soda
    1/4 teaspoon salt
    1/4 teaspoon nutmeg
    .75 cup butter milk
    1 teaspoon vanilla
    2 each eggs Beaten


    .25 cup butter melted
    3 tablespoons of sugar
    .5 teaspoon cinnamon

    Heat 350 degree oven.
    grease the bottom only of a 9 inch cake pan preferably square.

    mix all batter ingredients in a large bowl JUST until dry ingred are moistened.

    Bake 30-40 minutes until the toothpick test works.

    pierce the cake with a fork.
    drizzle the butter over the cake evenly.
    Sprinkle the topping on and cover with parchment.
    weight it flat for 30 minutes

    Monday, January 4, 2010

    Sauce Soubise

    December 1959
    by James A. Beard
    Yield: Makes 6 to 8 servings

    1 1/2 cups Béchamel sauce
    1/2 cup grated Gruyère cheese
    1/4 cup grated Parmesan cheese
    1 cup cooked puréed onion

    To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.

    Sunday, January 3, 2010

    Creamed Leeks With Tarragon, Tomato, And Bacon

    2 slices of lean bacon, chopped fine
    1 leek (about 1 pound), halved lengthwise, sliced thin crosswise, and washed well
    1/2 cup finely chopped seeded tomato
    3/4 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon crumbled dried
    1/3 cup half-and-half
    1/3 cup chicken broth

    In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
    In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.