Monday, July 31, 2017

Rhubarb or Blueberry Muffins


Rhubarb or Blueberry Muffins




Ingredients:
9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter,
melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.) or 
   blueberries

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Directions:
Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.
Make Ahead Tips
The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

Friday, July 28, 2017

Rhubarb And Apple Tart

Rhubarb and Apple Tart Ingredients:
Pastry
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt 
1/2 cup (125 mL) butter
1/2 tsp (2 mL) cider vinegar
6 tbsp (75 mL) ginger beer

Topping
1 2/3 cups (400 mL) icing sugar
1 1/3 cups (315 mL) all-purpose flour
11/4 cups (300 mL) unsalted butter, chilled and diced

Filling
6 Cortland apples, peeled and sliced
4 to 6 stalks of fresh rhubarb, cut into 1-inch chunks, or 10-oz (283-g) package frozen rhubarb
6 tbsp (75 mL) all-purpose flour
1 1/2 tsp (7 mL) cinnamon
1 cup (250 mL) granulated sugar
1 tsp (2 mL) lemon juice
1 tsp (2 mL) vanilla extract

Directions:
For the pastry, place flour, salt and butter in a food processor and blend until fine. Add vinegar and ginger beer and pulse until dough comes together. Gather into a ball. Wrap in plastic and refrigerate for at least 30 minutes.

Place topping ingredients in blender and blend till chunky. Set aside.

For filling, peel and slice apples into a bowl with lemon juice and vanilla. Toss with rhubarb, sugar and cinnamon. Add flour, tossing until all is coated.

Preheat oven to 375°F (190°C).

Remove pastry from fridge. Roll out pastry and press into the sides of a fluted 10-inch tart pan. Trim around edges. Add filling. Sprinkle with crumble topping.

Place tart on a baking sheet. Bake 45 minutes to 1 hour until topping is golden and filling is bubbly, allow to cool.

Serve with vanilla ice cream or whipped cream.

Thursday, July 27, 2017

Roast Chicken And Savory Waffles With Blueberry Peppercorn Chutney

Roast Chicken and Savory Waffles with Blueberry Peppercorn Chutney

Ingredients:

Chicken
4 7 oz (200 g) boneless chicken breasts, skin on
1 tbsp (15 mL) olive oil
1 tsp (5 mL) kosher salt
1/2 tsp (2 mL) fresh cracked black pepper
1 recipe Dijon Cream Sauce (see below)
1 recipe Blueberry Green Peppercorn Chutney (see below)

Waffles
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) whole-wheat flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 (2 mL) tsp salt
1 tbsp (15 mL) white sugar
1 tbsp (15 mL) dry mustard
1 large egg
1/2 cup (125 mL) buttermilk
1/2 cup (125 mL) unsalted butter, melted
1 tbsp (15 mL) fresh thyme, finely chopped

Directions

Before you start: if you don't own an electric waffle iron, skip this recipe. This is one piece of kitchen equipment you simply can't substitute.

Preheat oven to 400°F (200°C). Heat a large overproof skillet over medium-high heat. Rub the chicken breasts with olive oil, salt and pepper and place skin down in the hot skillet. Cook for 2 to 3 minutes until the skin is golden and crispy. Turn over the chicken and cook for another minute, then flip the chicken over once more, skin side down, and place the skillet in oven. Roast for 10 to 12 minutes or until juices run clear. Remove skillet from oven and let the chicken rest for several minutes before slicing. 

Meanwhile, make the waffles in the waffle iron.

Slice each chicken breast into three. Place the waffles on warm plates and arrange the chicken slices on top.
Generously spoon warm Dijon Cream Sauce over the chicken, and then top with a heaping helping of Blueberry Green Peppercorn Chutney.

Serves 4 to 6
Dijon Cream Sauce
Ingredients:
2 cups (500 mL) 35% cream
1 cup (250 mL) chicken stock
1 tbsp (15 mL) fresh thyme, chopped
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) grainy mustard

Directions:
Combine the 35% cream, stock and the fresh thyme in a stainless steel pot.
Bring to a boil and reduce by half.
Remove from the heat and whisk in the Dijon and grainy mustards.

Blueberry Green Peppercorn Chutney
Ingredients
1 cup (250 mL) brown sugar
2 tbsp (30 mL) raspberry vinegar
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) white wine vinegar
2 cups (500 mL) fresh or frozen blueberries
2 tbsp (15 mL) green peppercorns
1/2 cup (125 mL) white onion, minced
1 tsp (2 mL) grated fresh ginger
1-1/2 tsp (7 mL) lemon zest, chopped
1 tbsp (15 mL) lemon juice

Directions:
Place the brown sugar in a large saucepan. Add in the three types of vinegar. Heat over low heat, stirring to dissolve the brown sugar. Cook for about 5 minutes.

Add the blueberries, peppercorns, while onion, ginger, lemon zest and lemon juice. Reduce the heat to low and simmer gently for 45 minutes, stirring occasionally to prevent scorching.

Cool completely.

Place in sterilized jars and store in the fridge if not using immediately.

Carpet and Upholstery Stain Remover

Upholstery And Carpet Stain Remover
Recipe type: Stain Remover
Ingredients
  • 1 tbsp dish soap (I used the regular Dawn)
  • 1 tbsp white vinegar
  • 2 cups hot water
  • Baking soda
Instructions
  1. Sprinkle baking soda on the stain and wait 10 minutes. Then vacuum it up.
  2. Mix the dish soap, vinegar, and water together.
  3. With a clean cloth, start dabbing the stain remover on the stain. Keep blotting until it's completely gone.

Wednesday, July 26, 2017

Flattened Chicken Thighs With Roasted Lemon Slices

Flattened Chicken Thighs  
With Roasted Lemon Slices
Julia Child
Ingredients
Marinade:
2 lemons, rinsed
¼ cup fresh thyme or oregano leaves
1 ½ tablespoons chopped fresh sage leaves
1 ½ tablespoons chopped fresh Italian parsley
10 to 12 medium or large garlic cloves, peeled and smashed
1 teaspoon red chili flakes
3 tablespoons extra-virgin olive oil
For the Chicken
9 bone-in, skin-on chicken thighs, rinsed in cold water
18 fresh sage leaves
3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)
1 tablespoon plus 1 teaspoon kosher salt
2 lemons, rinsed
Fresh thyme or oregano sprigs, for garnish

Directions:Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.


Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.

When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.) Sprinkle 2 teaspoons salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons salt.

Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean, or place a sheet of parchment paper between the chicken and the top skillet.)

Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 12 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.

When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.  

Meanwhile, heat oven to 450 degrees. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.

Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.

Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cl
oves.

Tuesday, July 25, 2017

Bacon Bourbon Pulled Chicken

Bacon Bourbon Pulled Chicken

  • BBQ Type: Smoker
  • Fuel: Charcoal
  • Cooking Time: 1 h 30 min to 2 h
  • Makes 4 to 6 portions

Ingradients:
  • 2 Whole chickens
  • Coleslaw
  • Burger buns
  • Mayonnaise or your favorite condiment

CAROLINA STYLE BBQ RUB

  • ½ tbsp - Paprika
  • 1 tsp - Garlic powder
  • 1 tbsp - Salt
  • ½ tbsp - Ground white pepper
  • ½ tbsp - Ground black pepper
  • ½ tbsp - Brown sugar
  • 1 tsp - Mustard
  • ½ tsp - Cumin

BACON BOURBON BBQ SAUCE

  • ½ cup - Bacon, sliced
  • ⅓ cup - Onions, diced
  • ⅓ cup - Bourbon
  • ⅔ cup - Brown sugar
  • 1 cup - Apple cider vinegar
  • 1 cup - Ketchup
  • 1 tsp - Red pepper flakes
  • ½ tbsp - Salt
  • 1 tsp - Ground black pepper

EQUIPMENT

PREPARATION

  1. Preheat your smoker at 230°F;
  2. Using kitchen shears or a sharp knife, remove the chicken’s backbone and make a cut through the breastbone from the inside so the chicken can lay flat like an open book;
  3. Mix the Carolina Style BBQ Rub ingredients together and season the chickens on both sides;
  4. Place the birds in your smoker and toss 3 to 4 wood chunks onto hot coals for smoking. If you are using a wireless meat thermometer, insert one of its probe in the deepest section of the breast without touching the bones; Cook until the internal temperature reaches 165°F;
  5. In a saucepan, cook the bacon with the onions until golden brown, then add all of the remaining ingredients; Simmer for 10 minutes;
  6. Once the birds have reached an internal temperature of 165°F, remove from the smoker and let rest for 30 minutes covered with aluminum foil;
  7. Using powder free latex gloves, shred the chickens with your hands and discard the bones; Mix in the Bacon Bourbon BBQ Sauce;
  8. Assemble each sandwiches with mayonnaise, pulled chicken and coleslaw. Enjoy.

Monday, July 24, 2017

Poblano Chili And Grilled Zucchini Quinoa Salad With Honey Mustard Dressing, Olives, Pine Nuts And Feta

Poblano Chili And Grilled Zucchini Quinoa 
Salad With Honey Mustard Dressing, 
Olives Pine Nuts And Feta
Serves 4.
Ingredients:
Quinoa:  
1 T. olive oil
1 tsp minced garlic
1 cup quinoa, rinsed well and drained
1 3/4 cups chicken broth or water
1/4 tsp. salt
Dressing:
1/4 cup white wine vinegar
1 T. honey
2 tsp. Dijon mustard
1/2 tsp. orange zest
1/2 cup extra-virgin olive oil
Salt and pepper to taste
                 
Salad:
1 large or 2 small poblano chili
2 medium zucchini
2 ears corn, husked
2 T. grapeseed or vegetable oil
1/2 cup quartered cherry tomatoes
1-4 oz. can sliced black olives
3 T. toasted pine nuts
3 T. chopped cilantro
1/2 crumbled sheep's milk feta cheese
Salt and pepper to taste

Directions:
1. Heat olive oil in a 2-quart saucepan over medium high heat.  Add garlic and cook 15 seconds; do not brown.  Add quinoa and toss for 1 minute.  Add broth or water and salt and bring to a boil, stirring until it boils.  Lower heat, cover and cook for 12 to 15 minutes or until all water is absorbed and quinoa has softened but not turned mushy.  Remove from heat, remove lid and let rest 2 minutes; fluff with a fork and cool while grilling vegetables.

2. For dressing, whisk all ingredients together tasting for salt and pepper.  Refrigerate until serving time and up to 2 days.


3. Preheat grill.  Cut open poblano chili and remove stem, seeds and membrane.  Cut zucchini lengthwise into 1/4-inch-thick slices.  Brush chili, zucchini and corn with oil and grill until tender.  Dice chili and zucchini and cut corn off cobs; toss with quinoa.  Add just enough dressing to coat salad well without making it soggy.  Toss in tomatoes, olives, pine nuts, cilantro and feta cheese.  Season to taste salad with salt and pepper.

Sunday, July 23, 2017

Kindred Milk Bread

Kindred Restaurant Milk Bread


Author Notes: This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. 
Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns



  • 5 1/3cups bread flour, divided, plus more for surface (Kindred uses King Arthur)
  • 1cup heavy cream
  • 1/3cup mild honey (such as wildflower or alfalfa)
  • 3tablespoons nonfat dry milk powder (such as Alba)
  • 2tablespoons active dry yeast (from about 3 envelopes)
  • 2tablespoons kosher salt
  • 3large eggs, divided
  • 4tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
  • Nonstick vegetable oil spray
  • Flaky sea salt (optional, but shouldn't be)
  1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves. 
  2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

  3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish.
  5. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
  6. Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Saturday, July 22, 2017

Maple Cream Tart With Chantilly Cream

BY: Chef Michael Hunter, Antler REstaurant
This makes enough pastry for 2 tart bases. Freeze one for another use. The Chantilly cream is a decadent final touch.

PASTRY
3¼ cups (810 mL) all-purpose flour
1 tsp (5 mL) salt
1 cup (250 mL) unsalted butter, cubed and chilled
1 tbsp (15 mL) bacon fat, chilled
1 egg
1 egg yolk
2 tbsp (30 mL) fresh lemon juice
Ice water as needed
MAPLE FILLING
1 cup (250 mL) maple syrup
¾ cup (175 mL) sweetened condensed milk
½ cup (125 mL) brown sugar
2 eggs
¼ tsp (1 mL) salt
CHANTILLY CREAM
1 vanilla bean
2 tbsp (30 mL) sugar
1 cup (250 mL) whipping cream

 Directions:
Sift together flour and salt in a large bowl. Cut in butter and bacon fat until the mixture resembles coarse bread crumbs.
Whisk together egg, egg yolk and lemon juice. Combine egg mixture and flour mixture with a fork until dough holds together when squeezed without crumbling. If dough is too dry, add ice water, 1 tsp (5 mL) at a time. Divide dough into 2 discs and wrap tightly with plastic wrap. Freeze for 30 minutes.
Roll 1 disc into a 13-inch (33-cm) round. Carefully place into a 9-inch (23-cm) tart pan, pressing into corners and trimming away any excess. Reserve in refrigerator.
Preheat oven to 375°F (190°C).
Whisk together maple syrup, condensed milk, sugar, eggs and salt until smooth. Strain mixture into prepared tart shell.
Place tart on a baking sheet and bake in lower third of oven until pastry is golden brown and filling is set, about 25 to 35 minutes. cool to room temperature.
Cut vanilla bean in half lengthwise and scrape out the seeds. Place vanilla seeds and sugar in a food processor and pulse until sugar and seeds are evenly mixed. Add cream and blend, scraping down sides as needed, until cream is thickened and holds soft peaks, about 1 to 2 minutes. Reserve, chilled, until serving. Spoon cream over tart or slice and serve with cream.
Serves 6 to 8

Friday, July 21, 2017

Mallorca Bread: Soft Puerto Rican Sweet Bread Rolls



Mallorca Bread:  
Soft Puerto Rican Sweet Bread Rolls
Ingredients:
1 pkg dry yeast (1/4 oz)
½ cup milk, lukewarm
1½ cup water, lukewarm
8 egg yolks
¾ cup white sugar
2 sticks butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
6½ cups bread flour, plus more for flouring work surface
1 teaspoon salt
powder sugar


Directions
  1. In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. 

  2. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. 

  3. Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour. Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. 

  4. Turn out onto a floured work surface and knead until tacky. Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.

  5. Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) 

  6. Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the the dough pieces into ½-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.

  7. Pre-heat oven to 350 degrees.

  8. Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.

  9. Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!