Culinary Confessional

Peach Galette


For the Crust:
1-1/4 cups flour
1-1/2 tsp sugar
1/2 tsp salt
1 stick butter, cut into small cubes, chilled in the freezer for 1 hour
4-6 tbsp ice water


For the Filling:
2 large not-quite-ripe peaches—pitted and cut into 1/4” slices 
3 tbsp sugar
1 tbsp flour
1/2 tsp vanilla paste
1 tbsp almond paste
1 tsp butter
1 egg, beaten
Sugar for garnish



Preheat the oven to 425-deg and place the rack in the center.

For the crust, pulse together the flour, sugar, and salt in a food processor until well mixed. Add the cubed butter, and pulse 8 times until the mixture looks like crumbs. Slowly add the ice water, a tablespoon at a time, pulsing after each addition, until the dough begins to clump.

Turn the dough out onto a clean surface and form it into a disc, being careful not to over-knead. Work the dough only enough to bring it together, then sprinkle with a little flour on all sides, wrap in plastic, and place in the fridge to chill for an hour.

Place the peach slices in a bowl and sprinkle with flour and sugar. Toss gently to coat. Sprinkle vanilla paste over the peaches.

On a lightly floured work surface, roll out the dough to a 12” circle. Gently lift up the rolled out dough and place it on a baking sheet.

Rub the almond paste over the middle of the circle, then arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming an 8” circle. Dot with butter.

Fold the outer edges of the dough over the filling by about 2”, folding the flaps over each other to create a pleat. Use a pastry brush to coat the dough with the beaten egg wash and sprinkle with sugar.

Bake for 15-20 minutes, until golden browned. Remove the galette from the oven and let cool on the baking sheet for 15 minutes.

Serve warm with a scoop of vanilla bean ice cream.



Approximate Nutritional Values: http://www.food.com/recipe/peach-frangipane-galette-52059

Mongolian Beef


1 lb flank steak, cut paper-thin
2 tbsp vegetable oil
2 tsp ginger, minced
1 tbsp garlic, minced
1 tbsp hoisin sauce
1 tsp sesame oil
1/4 tsp black pepper
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 bunches scallions, cut into 2” pieces


Heat a wok over medium-high and add the oil.  Add the beef and saute until seared, then use a slotted spoon to remove from the wok.

In a small bowl, whisk together the hoisin sauce, sesame oil, black pepper, soy sauce, water, and brown sugar.

Place the ginger and garlic in the wok and saute for 30 seconds.  Raise the heat to high and add the soy sauce mixture, whisking for 2 minutes until the sauce begins to thicken.

Return the beef to the wok and add the scallions and cook another minute, then serve over rice.




Approximate Nutritional Values:  http://www.food.com/recipe/mongolian-beef-424268

Grilled chicken Pesto Pizza


2 boneless, skinless chicken breasts
3/4 cup plus 1 tbsp olive oil, divided
12 oz buffalo mozzarella, sliced
1-1/2 cup grated parmesan cheese divided
1 cup fresh basil leaves
1 garlic clove, rough chopped
1 pizza dough
1/4 cup flour for work surface
1/4 cup cornmeal for baking tray
Salt and pepper to taste 


In a blender, puree the basil, 3/4 cup parmesan, and garlic, drizzling in 3/4 cup olive oil.  Blend until smooth, then season with salt and pepper.  Set aside.

Preheat a grill to 400-deg.  Brush the chicken with the remaining oil on both sides and season with salt and pepper.  Grill until cooked through and registers an internal temperature of 165-deg.  Once cooked, remove from grill and let sit 10 minutes before thinly slicing.

On a lightly floured surface, roll out the dough to 1/8” thick and 10”-12” round or square, then place on a baking tray lined with parchment paper and dusted with the cornmeal. 

Spoon the pesto sauce over the pizza dough, making sure to coat the edges.  Layer the chicken and cheese on top, then bake for 8 minutes.  

Sprinkle with the remaining parmesan and cook another 2 minutes.  Let rest 5 minutes before slicing and serving.



Approximate Nutritional Values:  http://www.food.com/recipe/ultimate-california-moon-doggie-pizza-253211

Spinach Gratin


 4 tbsp butter
3 Vidalia onions, chopped 
1/4 cup flour
1/2 tsp nutmeg
1-1/2 cups heavy cream
1-1/2 cups milk
3 lbs frozen spinach—defrosted, drained, and squeezed dry
1 cup grated parmesan cheese, divided
1 tbsp salt
1 tsp pepper
3/4 cup gruyere cheese



Preheat oven to 375-deg.

Melt butter in a large skillet over medium heat.  Add the onions and saute until translucent, about 15 minutes.  Then add the flour and nutmeg and cook, whisking constantly, for about 2 minutes.

Add the cream and milk and cook until thickened, whisking occasionally.  Then stir in the spinach and half of the parmesan.  Mix well, then season with salt and pepper.

Transfer to a baking dish and sprinkle the remaining parmesan on top, followed by the gruyere.

Bake for 20 minutes or until the cheese bubbles and starts to brown.  Serve immediately.




Approximate Nutritional Values: http://www.food.com/recipe/spinach-gratin-72753

 

Baked Rice


1 cup jasmine rice (or another long grain variety) 
4 tbsp olive oil
3 tbsp butter
3 cloves garlic, minced
2 cups beef stock
1 vidalia onion, minced



Preheat oven to 350-deg.

In a Dutch oven (or other ovenproof pan), saute the onion in the butter and oil until golden.  Then add the garlic and cook for an additional 2 minutes.

Add the rice and continue to saute for 3-4 minutes or until the rice begins to turn golden.

Pour in the stock and mix to distribute the liquid evenly.  Cook uncovered on the stovetop for 2 minutes, then cover and place in the oven for 20 minutes.

(Note: if the rice is done before you’re ready to eat it, just leave the cover on and turn off the oven.  It will hold for up to 2 hours.)




Approximate Nutritional Values:  http://www.food.com/recipe/baked-garlic-rice-pilaf-103529

Seared Beef Tenderloin Crostini with Mustard Horseradish Sauce


1-1/2 lb beef tenderloin—cleaned and trimmed
5-1/2 tbsp extra virgin olive oil, divided
1 bunch watercress, trimmed
4 oz capers, drained
1/2 cup parmesan cheese, grated
2 tbsp lemon juice
2/3 cup sour cream
1/4 cup dijon mustard
2 tbsp prepared white horseradish
2 tbsp fresh tarragon, chopped
1 French baguette, sliced into 1/2” thick rounds 
Salt and pepper to taste



In a small bowl, whisk together the sour cream, dijon mustard, 2 tbsp olive oil, horseradish, and tarragon.  Season with salt and pepper, then cover with plastic wrap and let sit in the fridge for at least 30 minutes.

Tie/truss the roast with kitchen twine to keep it’s shape (see this video) and season with salt and pepper.  Then rub with 1 tbsp olive oil.

Heat a large skillet over medium-high heat, then sear the roast on all sides until browned and the interior is done to medium doneness, about 25-30 minutes.  Place the meat on a plate and freeze until almost solid, about 2 hours.

Once chilled, remove the string around the beef with scissors.  Cut the beef into very thin slices.

Place the bread slices in a single layer on a baking sheet and brush with 1 tbsp of oil and season with salt and pepper.  Toast at 350-deg for 4 minutes.

Arrange the watercress on a serving platter and line the dish with the toasted rounds.  Place the beef slices over the watercress and drizzle with the remaining oil.  Sprinkle with the capers, parmesan, lemon juice, and pepper.  Serve with the dijon horseradish sauce on the side.




Approximate Nutritional Values: http://www.food.com/recipe/roast-beef-with-horseradish-mustard-sauce-378309

Apricot Anise Tarts


Master sweet dough (recipe here)—add anise seed in place of the vanilla bean
2 cups dried apricots
2 cups water
3/4 cup sugar, divided
1/2 cup apricot preserves
1/4 cup brandy
1-1/2 tsp almond extract, divided
1-1/2 tsp whole aniseed
1 large egg
1 cup heavy cream
Confectioners sugar (for garnish)
Vegetable oil (for greasing the pans)



Preheat oven to 375-deg.  Grease two round pie tins and set aside.

Combine the apricots and water in a large saucepan over medium-high heat.  Bring to a boil, then lower heat to medium and simmer.  Remove from heat and add the brandy, then return to the stove and stir, smashing the apricots until they are soft and break down into the sauce and most of the liquid has evaporated—about 10-15 minutes.  

Add 1/2 cup sugar and stir until dissolved.  Then remove from heat and stir in the apricot preserves and 1 tsp almond extract.  Let cool completely.

Divide the dough in half and shape each into a 10” round.   Gently move each into the prepared pie tins, careful not to rip the dough.  Divide the apricot mixture between the rounds, leaving 3/4” at the top bare.

Loosely cover the tarts with plastic wrap or a damp tea towel and let rise in a warm, draft-free area until it puffs (but doesn’t double in size), about 50 minutes.

Beat the egg and brush it over the dough.  Then bake the tarts for 25-30 minutes, or until golden.  Let cool slightly on a wire rack before serving, or cool, then chill in a refrigerator.



Approximate Nutritional Values:  http://www.food.com/recipe/tarte-aux-abricots-glazed-french-apricot-tart-with-almonds-380423

Salad Sevillana


1 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup shallot, chopped 
1/4 cup sugar
2 tsp paprika
1 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
1 lb fresh spinach
8 oz artichoke hearts—drained and quartered
4 slices bacon, cooked and crumbled
2 hard boiled eggs, thinly sliced


In a blender, combine the olive oil, vinegar, shallot, sugar, paprika, mustard, salt, and pepper.  Blend until well combined.

In a large bowl, arrange the spinach, artichoke, bacon, and eggs.  Toss with the dressing, then serve.



Approximate Nutritional Values: http://www.food.com/recipe/spinach-salad-with-bacon-egg-and-crouton-351760

Vanilla Cloverleaf Sweet Rolls with Strawberry Jam


Master sweet dough (see recipe here)
1 tbsp butter, melted
3 tbsp whole milk
2/3 cup plus
3 tbsp sugar
1 lb fresh strawberries, hulled and quartered
1 large green apple, peeled and shredded
1 tbsp lemon juice
Flour, for dusting



Combine the strawberries and 2/3 cup sugar in a large skillet, then stir in the shredded apple.  Cook over medium-low heat, stirring to break up the strawberries, until the sugar dissolves.

Simmer until the jam thickens, about 2 hours. Then stir in the lemon juice.

Transfer to a bowl or jar, cover, and chill until set, about 2 hours.

Preheat oven to 375-deg and place a rack in the center. Lightly coat a muffin pan with the melted butter, then set aside.

Punch the dough down and divide in half. Working on a floured surface, roll half of the dough into a 12” long log.  Cut into 6 equal pieces, then cut each of those pieces into three.

Roll each piece of dough into a 1” thick ball and place three balls in each muffin cup. Then repeat with the other dough half.

(Note: cover the half you’re not working with in plastic wrap to keep it from drying out.)

Loosely cover with plastic wrap and let rise for an hour or until the dough has risen about 1” over the rim of the muffin pan. Brush the top of the rolls with the milk, then sprinkle with the remaining tbsp of sugar.

Bake until puffed and golden brown, about 20 minutes. Then transfer the rolls to a wire rack to cool for at least 20 minutes. Serve with the strawberry jam.




Approximate Nutritional Values: http://www.food.com/recipe/strawberry-cheese-sweet-rolls-132534

Rosemary Shortbread


4 oz cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 cup flour
1/2 cup confectioners sugar
1/2 tsp salt
1/4 cup rosemary, minced 



Preheat oven to 350-deg.  Line a baking sheet with parchment paper and set aside.

In a food processor, pulse together the sugar, salt, and rosemary.  Then add the cream cheese and butter, pulsing until the moist clumps form.  The dough should be dried than standard cookie dough, but still crumbly-moist.

Remove the dough from the food processor and shape into a 2” thick log.  Wrap in plastic and refrigerate for at least 1 hour.   

Slice the shortbreads into 1/4” thick rounds and bake on the parchment paper-lined baking sheet for 15 minutes on the center oven rack until light brown in color.  Let cool on wire racks, then enjoy!



Approximate Nutritional Values:  http://www.food.com/recipe/rosemary-shortbread-106688

Double Frosted Bourbon Brownies


For the Brownies:
3/4 cup flour, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup shortening
6 oz semisweet chocolate chips
1 teaspoon vanilla paste
2 large eggs
2 tbsp water
1-1/2 cups toasted walnuts, chopped
4 tbsp bourbon


For the White Icing:
1 stick butter, softened
1 tsp vanilla paste
2 cups confectioners sugar


For the Chocolate Glaze:
1 tbsp shortening
6 oz semisweet chocolate chips



Preheat the oven to 325-deg.  Grease a 9” square baking pan, then line with greased parchment paper.

Sift together the flour, baking soda, and salt, then set aside.

Combine the sugar, shortening, and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly, then remove from heat.

Stir in the chocolate chips and vanilla paste, stirring until smooth. Then add the eggs, one at a time, stirring after each addition.

Add the flour mixtures and walnuts and mix well.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Sprinkle the bourbon evenly over the warm brownies, then let cool on a wire rack.

For the white icing, beat together the butter and vanilla in the bowl of an electric mixer fitted with a flat paddle.  Beat until creamy, then gradually add the confectioners sugar, mixing until smooth.

For the chocolate glaze, melt the shortening and chocolate in a steel bowl set over a pot of boiling water (being sure that the water doesn’t touch the bottom of the bowl).

Spread the icing over the brownies, then drizzle the glaze over the frosting.  Place in the fridge for an hour to let the glaze set, then cut into squares and serve.



Approximate Nutritional Values:  http://www.food.com/recipe/fudge-frosted-brownies-88255

Phyllo Pizza with Pancetta, Alfredo, and Arugula


1 lb pancetta, diced into 1/4” thick pieces
1 box phyllo dough, thawed
8 oz melted butter
12 oz alfredo sauce
4 roma tomatoes, sliced
12 oz goat cheese, crumbled
1 cup baby arugula


Preheat oven to 375-deg.  

Place the diced pancetta in a skillet preheated over low heat.  Render the fat from the pancetta and discard.  Then crank the heat to medium-high to crisp the pancetta.  Once cooked, remove from pan and drain on paper towels.

Unroll the phyllo and cut sheets in half widthwise.  Brush each layer with the melted butter until you have 6-7 layers, placing each one on a baking tray.  (Note: you should have enough phyllo to make four pizzas.)

Spoon the alfredo sauce evenly over the phyllo, then top with evenly-spaced tomatoes, pancetta, and goat cheese.

Bake for 12-14 minutes or until the phyllo is crisp and the tomatoes are roasted and caramelized.  Sprinkle the arugula on top and bake another minute.

Allow pizza to rest for 3 minutes, then slice and serve.




Approximate Nutritional Values: http://www.food.com/recipe/white-heat-pizza-135613

Roasted Vegetable Lasagna
(Seriously,  CCers—this is, hands down, the BEST lasagna I have ever had!!!)


For the Veggies:
1/2 cup extra virgin olive oil
1 large zucchini, sliced 1/4” thick
1 medium eggplant, sliced 1/4” thick
1 large red onion, sliced 1/4” thick
2 large tomatoes, sliced 1”/4 thick
Salt and pepper to taste

PReheat oven to 400-deg.  Lay all the veggies on a large baking sheet and sprinkle generously with salt and pepper.  Coat with the olive oil and toss with your hands, making sure each veggies is seasoned and covered with oil.

Roast in the oven for 45 minutes or until soft in the centers but crisp and caramelized on the outside.  Set aside, leaving the veggies on the baking sheet.




For the Layers and Filling:
8 oz uncooked lasagna noodles
1 lb ricotta cheese
12 oz mozzarella, shredded
3/4 cup parmesan cheese, shredded 
3/4 cup pecorino cheese, shredded 
8 oz sour cream
1/2 cup Italian parsley, chopped
1/2 tsp salt
3 large eggs, beaten


Mix together the ricotta, sour cream, eggs, and salt together in a large bowl.  

In a separate bowl, toss together the parmesan and pecorino, then stir into the ricotta mixture.  Set aside.

Cook the noodles in salted boiling water for 10 minutes, being careful not to overcook as they will continue to cook in the oven.



For the Bolognese Sauce:
4 tbsp olive oil
4 large garlic cloves, minced
1 yellow bell pepper, chopped
1 green bell pepper, chopped
42 oz canned fire roasted tomatoes
24 oz tomato paste
2 tbsp fresh rosemary, chopped
1 tbsp sugar
1 bay leaf
2 yellow onions, chopped
8 oz white mushrooms, sliced
2 cups vegetable stock
2 tbsp salt
1/2 tsp cayenne pepper
5 tbsp fresh basil, chopped
1/2 cup fresh Italian parsley, chopped 


In a large Dutch oven, brown the onion in the olive oil over medium-high heat, then add the garlic and saute an additional minute.

Add the remaining sauce ingredients (except the parsley), stirring well to combine.  Simmer for 90 minutes, uncovered, until most of the liquid reduces.  Stir in the parsley, then continue to let reduce.  Remove the bay leaf, then taste and season with salt and pepper if necessary.



Arrange the lasagna:  
In a deep baking dish that’s been greased, spread a layer of sauce on the bottom, then top with three lasagna noodles.  

Layer three noodles side-by-side, then spread a third of the ricotta mixture over them.  Sprinkle with a fourth of the mozzarella cheese, then a third of the sauce.  Follow with a third of the roasted veggies and top with a fourth of the parmesan-pecorino cheeses.

Repeat twice more, finishing with the mozzarella and parmesan-pecorino cheeses.

Bake at 325-deg for 45 minutes or until golden.  Let sit 15 minutes before slicing and serving.  

(FYI, the leftovers of this one are AMAZING.) 



Approximate Nutritional Values:  http://www.food.com/recipe/roasted-vegetable-lasagna-25460

Mini Chocolate Bundt Cakes


For the Cakes:
2 sticks butter, plus extra for greasing the pans
3/4 cup unsweetened cocoa powder (Dutch process, if available)
3/4 cup coffee
2 cups sugar
2 large eggs
1/2 cup buttermilk
2 tsp vanilla paste
2 cups flour, plus extra for dusting the pans
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt


For the Glaze:
1 cup pecans, chopped and toasted
1/2 cup half and half
4 oz dark chocolate
1/2 stick butter
1/2 cup confectioners sugar
1/4 tsp salt



Preheat oven to 350-deg and place a rack in the center.  Grease the mini bundt pans with butter, then dust with flour, tipping out the excess.  (Note: you can also use muffin pans if you don’t have mini bundt pans.)

Melt the butter for the cakes in a medium-sized saucepan over medium-low heat, then whisk in the cocoa.  Add the coffee and whisk until smooth, then remove from heat.

Whisk in the sugar, then the eggs, then the buttermilk and vanilla paste, stirring until each ingredient is incorporated completely before adding the next.

Sift together the flour, baking soda, cinnamon, and salt, then sift it into the cocoa mixture.  Whisk until just combined.

Pour the batter into the pans and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes.

Cool the cakes in the pan for 10 minutes, then loosen the edges with a knife and invert the pan to tip them out onto a wire rack.

Toast the chopped pecans in the oven for five minutes, then cool for another five.

Melt the butter for the glaze in a medium-sized saucepan over low heat, then stir in the confectioners sugar and the half and half.  

Add the dark chocolate, stirring until smooth.  Stir in the salt, then the pecans.

Cool the glaze slightly before spooning over the cakes.



Approximate Nutritional Values: http://www.food.com/recipe/mexican-hot-chocolate-mini-bundt-cakes-350985