Mushroom & Gorgonzola Tartiflette

    

Mushroom & Gorgonzola Tartiflette

A twist on the French classic. Add a zingy salad and pickles on the side to balance out all that cheesy richness.  Serves 4

5out of 5 stars

Ingredients:

3 pounds Baby Dutch Potatoes, scrubbed and cut into 1 1/4"    chunks
1 tbsp extra virgin olive oil
1 cup large flat mushrooms, cut into 3/4" chunks
2 tablespoon unsalted butter
2 leeks, finely sliced
3/4 cup white wine
7/8 cup crème fraîche
2 tablespoons Parmigiano Reggiano, grated
7/8 cup Gorgonzola dolce
Directions: Put the potatoes in a large pan of cold water with a pinch of salt. Set a large pan of water over a medium heat and bring to the boil, then reduce to a simmer and cook for 15 minutes or until the potatoes are easily pierced with a knife. Drain and leave to steam dry.
Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the mushrooms. Cook for 4-5 minutes until browned, then tip onto a plate and set aside. Wipe the pan clean with kitchen paper, then set back over a medium heat. Add the butter and, once melted, add the leeks and cook gently for 8-10 minutes until softened. Add the wine, turn up the heat and bubble until reduced by ½. Remove from the heat, stir through the crème fraîche and Parmigiano Reggiano, then season with salt.
Heat the oven to 200ºC, gas mark 6. Drain any liquid off the mushrooms, then add them to the leeks with the potatoes and ½ the Gorgonzola. Tip into a 30x20cm ovenproof dish and dot over the remaining Gorgonzola, then bake for 20 minutes until golden and bubbling. Enjoy with a green salad and pickles, if liked.

Passion Fruit And Ginger Nut Tartlets

 

Passion Fruit Tarts

There are times you need a dessert that requires little effort, no baking but the flavor is like nothing else you have never tasted.  This is it!

Ingredients:

1/3  to 1/2 cup butter, melted
1 3/4 cups fine crumbs gingersnaps cookies

1/4 cup ground nuts, pecans, or hazelnuts
1 cup creme fraiche.   
1 unwaxed lime, zest
4 tablespoons Passion Fruit curd.   (recipe follows)
2 large Passion Fruit.

Directions:

Melt butter and brush 8 holes of a muffin tin with the melted butter, 

set aside.   Test the crumb / butter mixture for packing ability.  Add just enough melted butter that the crumbs will hold shape in muffin tins.

 

Put gingersnaps in a food processor and pulse till you have fine crumbs,   Starting with the lesser amount, pour remaining butter over crumbs and pulse to combine.  Do not overmix.  Test the crumb / butter mixture for packing ability.  Add just enough melted butter that the crumbs will hold shape in muffin tins.

Form mixture into 8 x 40 gram balls.  Arrange in buttered muffin tins pressing each one evenly over the base and the sides.  Chill 20 minutes until firm.

Place creme fraiche in a bowl with 1/2 of lime zest. Using a hand mixer whisk for 1 to 2 minutes till thickened and light.

Remove tart cases from refrigerator and rest for 5 minutes.  Use a palette knife and run around the sides 

of each and place on serving plate.  

Divide the curd between the tart cases, then add a dollop of the creme fraiche on top.  Garnish with a small amount of passion fruit pulp and lime zest.

Passion Fruit Curd

 

Passion Fruit Curd

To remove the seeds from the pulp, scoop seeds from husk, place in a Vita-Mic on Low Speed and 1 to 2 setting for 3 to 4 minutes depending on amount of pulp-seeds,  Strain through a coarse strainer and use the back of a spoon pressing to extract the last final bit of juice.

Ingredients:

½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size
2 tbsp lemon juice
¼ cup sugar
6 tbsp unsalted butter
4 egg yolks (from large eggs)

• ▢
  ½ cup passion fruit pulp 3 - 4 passion fruits, depending on the size
  ▢ 2 tbsp lemon juice
  ▢ ¼ cup sugar
  ▢ 6 tbsp unsalted butter
  ▢ 4 egg yolks (from large eggs)

Directions: 
Indirect Heat Method
Place the passion fruit pulp and sugar in a heat-proof glass bowl or the top of a double boiler.

Heat a few inches of water in a saucepan or in the bottom part of a double boiler, and bring the water to a boil. Then lower the heat to a simmer.

Place the bowl of passion fruit pulp and sugar on the saucepan or the double boiler, and whisk for a few minutes to warm up the ingredients and dissolve the sugar.

Add the egg yolks and lemon juice into a separate jug or bowl, and whisk to form a smooth paste.

Pour the warm passion fruit and sugar in a thin stream into the eggs, WHILE whisking constantly to temper the eggs.

Next, pour the egg and passion fruit mix back into the bowl, and return the bowl to the double boiler.

Add the unsalted butter to the warm passion fruit curd. The butter will melt as the passion fruit curd heats, and the whisking/stirring will help emulsify the butter into the passion fruit curd. 

Stir well (or whisk) frequently, while cooking the passion fruit egg mix. Make sure to not let the mixture set at the bottom of the bowl (this will cause the eggs to overcook). Stir or whisk frequently until the passion fruit curd thickens. This can take up to 10 - 20 minutes (the time depends on the bowl and the heat).

The most accurate way to ensure that the passion fruit curd is cooked well is to use a temperature probe and check the temperature of the curd often, in between whisking. When the passion fruit curd registers 160° F, it's ready!

Smoky Cheddar & Tomato Cornbread

                                           

               Smoky Cheddar & Tomato Cornbread

This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one large tomato or use a variety of heirlooms, 

a slice or two from each. Their size doesn’t matter as much as the combined weight. If you prefer to be outside (and who doesn’t!), cornbread can be baked over indirect heat on the grill with the lid closed. Simply maintain the temp as indicated for the oven method

and rotate your pan every 15 minutes.
Ingredients:
1 1/2 cups (375 mL) medium-grind cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) smoked paprika
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) sugar
5 green onions
5 oz (140 g) coarsely grated smoked cheddar
2 eggs
1 cup (250 mL) sour cream or crème fraîche
3/4 cup (175 mL) milk or water
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
Flaky sea salt to serve
Directions:
Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine. Reserve green onion tails.

In a second bowl, whisk together eggs, sour cream, milk and butter.

Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let stand 20 minutes.

Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced. Cut into squares to serve.   Serves 6 to 8

Savory Herb Waffle With Creamed Morel

Savory Herb Waffle With Creamed Morel

Morels shine when paired with cream and this recipe brings them together over savoury golden waffles. The instructions take into account waffle makers of different sizes by relying on a measurement of batter, rather than on filling the waffle iron to its edges, resulting in waffles with pretty frilled edges. Serves 4
Ingredients:
Herb Waffle
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)            

Additional chopped parsley to garnish

Creamed Morels
1 tbsp (15 mL) butter
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)
Additional chopped parsley to garnish
Directions:
Preheat oven to 250°F (120°C). Preheat waffle maker according to manufacturer’s instructions.

To make waffles, stir together flour, baking soda and salt in a medium-size mixing bowl. In a separate medium-size bowl, whisk together egg, buttermilk and herbs. Pour buttermilk mixture over flour mixture and stir until just combined, with some lumps remaining. Stir in melted butter.

Lightly oil cooking surfaces of waffle maker. Working with 1 portion of waffle maker at a time, pour ¼ cup (60 mL) of batter into centre of each individual cooking area. Close lid and cook until crispy and golden, about 4 minutes. Remove and transfer to a baking sheet. Place in oven to keep warm while cooking remaining waffles, and until ready to serve.

For the creamed morels, melt butter in a large skillet over medium heat. Add onions and cook, stirring frequently, for 4 to 5 minutes until softened. Add morels to pan. Season to taste with salt and pepper and continue to cook for 4 to 5 minutes or until mushrooms are softened but not browned.

Pour wine over morels and bring to a boil. Stir in crème fraîche and whipping cream, return to a boil and cook for an additional 2 to 3 minutes or until slightly thickened and sauce clings to mushrooms. Stir in lemon zest and parsley; remove from heat.

Serve 2 waffles per person topped with a generous spoonful of the morels, a fried egg (if desired) and additional chopped parsley. 

Serves 4

The Most Flavorful Beef Stroganoff

The Most Flavorful Beef Stroganoff 

With Cremini and Porcini Mushrooms

This dish is quick to fix rewarding with abundant flavor.  

Ingredients:
1 1⁄2 cups canned low sodium beef broth
1(1/2 ounce) package dried porcini mushrooms

3 tablespoons vegetable oil
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Directions:

Combine the beef broth and dried porcini in a small saucepan.  Bring to a boil, remove from heat, cover, and let steep for 30 minutes.  With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.  Strain the broth through a sieve and set aside.

Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.  When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.

Season the beef strips generously with kosher salt and pepper and dredge in the flour.

Add 2 tbsp oil to the pan and heat over medium-high heat.  When oil is hot, add the beef, spreading it in a single layer.  After about a minute, turn each piece to brown the other side.  Don't overcook!

Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.  (Work in smaller batches, if you prefer).

Melt the remaining 3 tbsp butter in the pan over medium-high heat.  Add the onion.

Saute, scraping up the browned meat bits at the bottom of the pan.  When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.  Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.  

Bring to a simmer while stirring.  Cook just until the sauce thickens slightly, 1- 2 minutes.

Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.  Taste, and adjust seasonings.

Serve over cooked noodles, sprinkled with parsley. 

Sticky Toffee Pudding With Candied Dates

                   Sticky Toffee Mug Cakes with Candied Dates
A craving for sticky toffee pudding can be quickly satisfied with these warm, saucy mug cakes “baked” in the microwave. Crème fraîche provides a cool, creamy contrast, while quick candied dates lend their salty-sweet chew. It’s the perfect dessert to cozy up on the couch with on movie night.
Ingredients:
Toffee Sauce
1/4 cup (60 mL) salted butter
1/3 cup (80 mL) heavy cream
1/2 cup (125 mL) dark brown sugar
2 tsp (10 mL) pure vanilla extract
2 tbsp (30 mL) Scotch or Irish whiskey (optional)

Cake
1/4 cup (60 mL) water
1/4 cup (60 mL) chopped Medjool dates
1/4 tsp (1 mL) baking soda
2 tbsp (30 mL) salted butter, diced
3 tbsp (45 mL) dark brown sugar
1 tsp (5 mL) pure vanilla extract
1 large egg yolk
1/2 tsp (2 mL) finely grated lemon zest
1/4 cup + 2 tbsp (60 + 30 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) sea salt
2 tbsp (30 mL) crème fraîche

Candied Dates
2 Medjool dates, pitted, torn into small pieces
1 tbsp (15 mL) salted butter Flaky sea salt

Directions:
For the toffee sauce, heat butter in a medium microwave-safe bowl for 30 seconds on high. Stir and microwave again until melted, if needed. Whisk in cream, brown sugar and vanilla. Microwave for 30 seconds on high. Whisk again and microwave for 30 more seconds. Microwave for another 15 seconds, or until sauce is thick enough to coat the back of a spoon, whisk and set aside. Stir in whiskey, if using.

For the cakes, lightly butter two 12-oz microwave-safe mugs. Set aside.

Place water in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir in dates, baking soda and butter. Cover and set aside for 5 minutes. Stir again then stir in brown sugar, vanilla, egg yolk and lemon zest. Add flour, baking powder and salt. Mix until just combined.

Divide the batter between prepared mugs, but do not go past the halfway mark. Microwave on high for 1 1/2 minutes. If still not quite cooked—batter looks a bit wet on top—microwave in 15-second blasts until just set. Don’t overcook.

For the candied dates, heat dates and butter in a small frying pan over medium-low. Cook, stirring often, until just becoming crispy on the edges, 2 to 4 minutes. Transfer to a plate and separate any clumps. Season with flaky salt.

Using a skewer, poke several holes into cakes. Slowly pour sauce overtop, allowing it to absorb before adding more and saving 2 tbsp (30 mL) to garnish.

Dollop cakes with crème fraîche, drizzle with remaining sauce and top with candied dates. Serve immediately.

Crusted Salmon With Green Beans And Preserved Lemon Sauce

Crusted Salmon With Green Beans 

And Preserved Lemon Sauce

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavor. 

Ingredients:
25g (1oz) semolina
1 tsp paprika
4 × 125g (4½oz) salmon fillets, skinned
A large knob of soft butter, plus extra for greasing
Small bunch of parsley, stalks removed and reserved
175g (6oz) samphire substitute green beans or asparagus
½ lemon, cut into 4 wedges, to serve
Lemon Sauce
1 large or 2 small preserved lemons, quartered and pulps removed
Juice of ½ lemon
3 tbsp mayonnaise
200g (7oz) full fat crème fraîche

Directions:                                                                                         Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet.

Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust.

Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15–18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.

To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until finely chopped.

When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted.

Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside.

Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.  Not for freezing.

Quick White Beans and Celery Ragout

 

Quick White Beans and Celery Ragout

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is so delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.  My daughter served this dish when I visited with her.  I got the copy of the recipe and made it when I returned home.  It will be a  favorite of mine!

Ingredients:

⅔ cup vegetable stock, plus more as needed
⅓ cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into ½-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto (or soft herbs like basil or parsley), for serving
Cooked pearl couscous or grilled bread, for serving

Directions:
Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add ⅓ cup vegetable stock and warm for 1 minute. Season with salt and pepper.

Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread. Yield 4 to 6 servings.

Roast Asparagus Soup With Potatoes.

 

Roasted Asparagus Soup With Potato

Serves 6 to 8

1 lb. fresh asparagus, tough ends snapped off 

1 1/2 T. olive oil 

1/2 tsp. salt 

1/2 tsp. pepper 

4 T. butter, divided use 

1 cup diced onion 

 2 medium-size Yukon gold potatoes, peeled and diced 

4 cups chicken broth 

Salt and pepper to taste 

6 T. crème fraiche 

12 pieces (cut in 1-inch lengths) chives 

Directions:

Preheat oven to 400 degrees. Coat asparagus lightly with olive oil and arrange on a baking sheet in a single layer; season with salt and pepper. Roast for 16 minutes or until tender and slightly browned, turning over after 8 minutes. Remove from oven and let cool. 

 

Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 8 to 10 minutes or until potatoes are tender. 

 

Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat and let cool 10 minutes. 

 

Process asparagus soup mixture in batches in a blender 8 to 10 seconds or until smooth, stopping to scrape down sides (or use an emersion blender right in the pot). Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, for 5 minutes or until thoroughly heated. Season with salt and pepper to taste. 

 

5. To serve, spoon hot soup into bowls and drizzle with crème fraiche and cross 2 chive pieces in the center of each bowl.

Nectarine, Frangipane, With Cardamom Tart

Nectarine, Frangipane With Cardamon Tart

Almonds are a great pairing with all kinds of summer stone fruit, whether it is nectarines, cherries, peaches or plums.  Cardamom adds a wonderful fragrant note taking things in a subtly different direction.

Ingredients;

1/2 cup sugar

1/4 cup butter

pinch of salt

1 egg beaten

1/2 cup ground almonds

1 tablespoon flour

15 cardamom pods, seeds coarsely ground

3 ripe nectarines 

1/2 lemon, juice

11 ounces or 12 ounces all butter puff pastry sheet

Cream, creme fraiche or vanilla ice cream, to serve.

Directions:

Preheat oven to 400*F.  Put your baking sheet in the oven to warm up.

Mix the sugar, butter, and a pinch of salt until pale and fluffy.  Gradually beat in half of the egg until well combined, then mix in the ground almonds, flour, and half of the cardamom, set aside.

Cut the nectarines in half and remove the stone.  Cut each half into another half .  With each quarter now cut into four or six slices.  Place slices in a bowl and toss with lemon juice and 1 1/2 tablespoons sugar.

set aside, (reserving 1 teaspoon sugar)

Cut a circle of about 9 inches of puff pastry.  Lift the pastry onto a square of parchment paper cut to fit your baking sheet.  (chill or freeze the trimmings for another time.

Spread the almond mixture evenly over the center of the pastry, leaving a border of about 3/4 inch.  Arrange the nectarine slices on top in concentric circles.  Fold the edges of the pastry around the edge of the fruit pushing it in around the contours.

Brush the pastry with the  remaining egg and sprinkle both the pastry and the fruit with the remaining 1/8+ tsp sugar.  Scatter the fruit with the remaining cardamom. 

Lift the tart on its square of parchment paper onto the baking sheet.  Bake for 35 or 40 minutes until the frangipani is just set and the pastry is golden brown.  Leave to cool before slicing to serve.

Serve with cream, creme fraiche or vanilla ice cream. Serves 6 or 8.

 

Cider-steamed Dover Sole And Clams

Cider-steamed Dover Sole And Clams

A surprisingly simple but beautifully elegant fish dish for the big day.  It is ideal for smaller celebrations or as a centerpiece.

Ingredients:

500g clams

2 whole Dover Sole

1/4 cup unsalted butter

90g (3/4 cup) samphire*

250ml (1 cup) dry cider

40g (2 tablespoons and 2 teaspoons) creme fraiche

Lemon wedges to serve

Directions:

Wash the clams in 3-4 changes of water; then discard any that stay open when tapped or are broken.  Set aside.  Rinse the sole under cold water, pat dry and season with salt.  Heat the butter in a large wide frying pan over medium-high heat until foaming.  Cook the sole top-side down for 2-3 minutes until golden.

Gently turn over the fish; scatter the samphire and clams around the pan.  Add the cider and cover with a lid or foil.  Bubble for 2 or 3 minutes, swirling the pan, until the clams are piping hot and the shells have opened (discard any that did not)  the samphire is tender and the fish is cooked through, opaque and flakes easily with a fork.

Uncover and cook for 1 - 2 minutes to reduce a little, then season and add the creme fraiche  Serve at once with the lemon wedges.

*Samphire has seen a massive rise in popularity in recent years. Favoured by chefs for its salty yet fresh flavour, it adds bite to restaurant dishes and is abundant in the UK. Most supermarkets will now stock samphire on the fish counter when it’s in season, between May and August. Not to be confused with marsh samphire, rock samphire is also known as glasswort; the name coming from its use in the glassmaking industry in the sixteenth century. Fresh samphire should be vibrant, green and crisp. Avoid any that looks limp and dull. Samphire will keep happily in the fridge for two or three days, but keep it covered with a damp cloth for freshness.

Warm Fig And Chocolate Sponge Cake

Warm Fig And Chocolate Sponge Cake

I made this cake for dinner last night. It was decadadent.

Ingredients:
1/2 cup superfine sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest
1 tablespoon orange juice

12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Juniper-Cured Salmon

 Juniper-Cured Salmon

Ingredients

Salmon
1 tbsp (15 mL) juniper berries
1 1/2 tsp (7 mL) pink peppercorns
2 cups (500 mL) finely chopped dill with tender stems, about 1 bunch
1/4 cup (60 mL) Windsor kosher salt
1/4 cup (60 mL) raw cane sugar
1/4 cup (60 mL) light brown sugar, lightly packed
1 tsp (5 mL) finely grated grapefruit zest
1 to 1 1/2 lbs (455 to 680 g) skinless salmon fillet
2 tbsp (30 mL) London dry gin

Sauce
3/4 cup (175 mL) crème fraîche
1/2 tsp (2 mL) smoked flaky sea salt
1/2 tsp (2 mL) finely grated lemon zest
Thinly sliced seed bread and lemon wedges for serving

Directions:

For the salmon, use a mortar and pestle or a spice grinder to crush the juniper berries and peppercorns until coarsely ground. Transfer to a medium bowl, then add dill, salt, sugars and zest, mixing well to combine.

Pat salmon dry, then lay on a large, rimmed baking sheet, bottom side down. Pour gin over fish then gently rub in to fully coat. Flip salmon over, and sprinkle with half of dill mixture, spreading evenly so surface is fully covered. Flip salmon again, bottom side down, then sprinkle with remaining cure, packing it to ensure the fish is fully coated. Place a piece of parchment over fish to cover, then set another rimmed baking sheet directly on top. Refrigerate until firm and cured in the centre of the thickest part, 48 to 72 hours.

Scrape dill mixture off fish then rinse well under very cold water. Pat dry with paper towel. Wrap tightly with plastic wrap and refrigerate until ready to serve.

For the sauce, add crème fraîche to a small serving bowl. Sprinkle over salt, using your fingertips to break up flakes, then add zest, stirring to combine.

To serve, slice salmon very thinly on a bias starting at the tail end using a long, sharp knife. Arrange on a platter alongside crème fraîche. Serve with bread and lemon wedges.

Serves 6 to 8

Corn Risotto ~ James Beard Great American Chef Rally

Corn Risotto

 Cristeta Comerford, Chef to 

U.S. President Barack Obama 

The first time that I enjoyed Corn Risotto was when I attended the James Beard Great American Chef Rally in Milan Italy, June 2015.  Chefs of heads of government from around the world were in attendance.  An interesting dialogue with the theme, "How Will We Feed The Population of The World in 2050" followed introductions.   I requested my photo taken with President Obama's private chef, Cristeta Comerford and she obliged.  We also toured the Lisbon Bakery which is home to the world famous Panetonne and a winery famous for its Prosecco.  This Rally was held in conjunction with the "EXPO 2015".

Ingredients:

Produce

• 2 tablespoons Chives, fresh
• 1 Garlic clove
• 1 Shallot
• 3 sprigs Thyme, fresh

Condiments

• 1/2 teaspoon Lemon juice, fresh

Pasta & Grains

• 1 1/2 cups Arborio rice

Baking & Spices

• 1/2 teaspoon Black pepper
• 2 teaspoon Salt

Dairy

• 2 tablespoons Butter
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Sour cream or creme fraiche

Liquids

• 4 1/2 cups Water, hot

Other

• 4 Large or 6 medium ears corn, 4 cups of kernels cut from cobs, divided, cobs reserved to make corn purée

  
  

  Directions:

  Prepare and measure all ingredients before you begin.

  Place olive oil in heated pan, add diced shallot and minced garlic.  When translucent add Arborio rice; stir to coat grains.  When edges appear to be lightly toasted add the 4 1/2 cups hot water and 2 thyme sprigs, stir and place the lid.  Reduce heat to medium low.  Cook for 15 to 17 minutes.  Stir twice, until al dente.

  
  Add 1/2 cup Parmesan cheese and corn liquid, continue cooking while stirring for three minutes.
  
  

  Add corn kernals and continue to cook 5 additional minutes.

  
  

  Remove thyme sprigs: add fresh lemon juice, creme fraiche, 1 cup corn kernels.  Add additional hot water if necessary. 

  
  

  
  

  
  

  
  

  
  

  
  

Potato Galette With Smoked Salmon

Potato Galettes With Smoked Salmon

Ingredients:

2 large russet Baking potatoes

Kosher salt and freshly ground black pepper

Canola oil

4 tablespoons (1/2 stick) unsalted butter

4 tablespoons creme fraiche

1/2 pound thinly sliced smoked salmon

Minced fresh chives, for serving

Directions:

Peel the potatoes an slice then lengthwise in long matchsticks using the julienne blade of a mandolin.  Spread the potatoes out neatly in one layer a clean kitchen towel or paper towels roll the towel up and squeeze tightly to dry the potatoes without breaking them up.  Put the potatoes in a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat 2 tablespoons oil in a small 8-inch omletet pan or a saute pan with sloped sides over medium heat.  Add half of the potatoes to the pan and press slightly to make the shreds lie flat.  Cook them undisturbed for 5 minutes.  Drizzle one tablespoon of the butter around the edge of the pan and cook the potatoes and cook another three to five minutes until nucely browned on the bottom.  Loosen the galette gently around the edge and flip it over.  (Be careful the oil and butter underneath are very hot.)Add amnother tablespoon butter around the edges and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned.  With the metal spatula, transfer the galette to a paper-towel lined plate and set aside.  Repeat with the rest of the potatoes and butter and makes a second galette.

Place the two galettes on a cutting board.  Spread each galette wiith 2 tablespoons creme fraiche and a layer of smoked salmon covering the galette completely  Sprinkle with the minced chives and sprinkle lightly with salt.  Use a large chefs knife to cut each galette into 6 wedges and serve hot.   

 

Smoked Salmon Crisps

Ingredients:

4 1/2 tablespoons all-purpose flour

2 teaspoons sugar

1/2 teaspoon Kosher salt

1 chilled egg white

4 tablespoons unsalted butter, room temp.

1 tablespoons black sesame seeds

4 ounces smokes salmon

1 teaspoon finely chopped shallot

    plus a few for garnish

1/2 cup Creme fraiche

1/4 teaspoon lemon zest

Freshly ground white pepper

Directions:

Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.  

Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2 1/2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 8 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden. Let cool.   

In a medium bowl, combine the salmon with the 
shallot, chopped chives, lemon zest and a pinch 
of white pepper. Spoon the salmon onto the tuiles 
and top with a dollop of crème fraîche and a 
couple of snipped chives. 
Serve right away.

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for garnish

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for garnish

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for gar