Cacio e Pepe Rolls

 

Cacio e Pepe Rolls

The popular cheesy, peppery pasta provides inspiration for these flaky, savoury rolls. For the best results, use a scale to measure flour, and ensure everything is chilled (except the cream cheese). The rolls can be frozen and baked straight from the freezer for an impromptu cinq à sept celebration.   Makes 12 rolls.  

Ingredients:

Toasted Pepper Cream

1 tbsp (15 mL) unsalted butter

1 tsp (5 mL) freshly ground pepper

1/4 cup (60 mL) soft cream cheese, at room temperature

Dough
3 cups (750 mL) all-purpose flour (390 g), plus more for dusting surface
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
8 oz (225 g) unsalted butter, cold, cut into 1/2-inch (1-cm) pieces
1 cup (250 mL) chilled buttermilk, plus more as needed for dough and brushing
1 1/4 cups (310 mL) finely grated Pecorino Romano, chilled

Directions:
For the toasted pepper cream, melt butter in a small saucepan over medium-low heat. Add pepper and stir until fragrant, about 15 
seconds. Remove from heat and set aside for a few minutes to cool.

Place cream cheese in a medium bowl. Stir until a smooth paste forms. Stir in butter mixture until well combined. Set aside.

To make dough, in a large bowl, whisk flour, baking powder, baking soda, sugar, salt and pepper. Scatter in butter. Using a pastry blender or your fingers, work butter into flour until no piece of butter is bigger than a pea. Pour in buttermilk and stir with a fork to combine. When dough is close to coming together, use your hands to mix in the final bits of flour. If the mixture still seems a bit dry, add 1 tsp (5 mL) buttermilk at a time, just until the dough comes together.

Transfer to a lightly floured surface and gently pat into a rectangle. Fold into thirds, as you would a letter. Rotate so long side is facing you. Cut in half crosswise and stack the two pieces on top of each other.

Using a rolling pin, gently roll dough into a rectangle and repeat process above.

Roll into a 9 x 12-inch (23 x 30-cm) rectangle with long side facing you. Spread toasted pepper cream to edges of dough. Sprinkle Pecorino Romano evenly overtop. Roll dough onto itself, lengthwise, into a tight coil. Cut log into 12 even rounds. Place on a parchment-lined baking sheet at least 2 inches (5 cm) apart, tucking tail of each 
roll underneath. Freeze for 15 minutes.

Place rack in centre of oven and preheat to 400°F (204°C).

Brush biscuit tops with buttermilk. Bake until golden brown, 20 to 22 minutes. Cool a few minutes before serving. (Rolls are best served on the day they are baked. The unbaked rolls can be frozen fully on the tray then transferred to a freezer bag and stored in freezer for up to 1 month. 

Bake from frozen and add a few minutes to the baking time.)

Stout Marinated Coffee Rubbed Steaks

 

Stout Marinated Coffee Rubbed Steaks 5*****

If you plan to break out the barbecue this weekend, try making this stout and coffee marinade for steaks or tri-tip. The recipe recommends using Octagonal Stout, which is a perfect compliment to the spicy coffee rub. But if that is out of stock, try making it with another dark beers.
Ingredients:
12 ounces Stout (or other dark beer)
1/4 cup Worcestershire sauce
1 Tbsp Tabasco
4 boneless strip steaks (about 2 pounds), fat trimmed
3 Tbsp finely-ground espresso or coffee
1 Tbsp pure chili powder
1 tsp ground cumin
1 tsp sugar
1/2 tsp cayenne, or more to taste
1 tsp salt
1/2 tsp ground black pepper
Directions:
Mix together stout, Worcestershire and Tabasco in large sealable container. Place steaks in container, cover, and chill in refrigerator overnight or for at least six hours.

Then mix remaining ingredients in small bowl. Remove steak from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.

Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).

Let meat rest off heat 5 minutes to redistribute juices before cutting into them. Top each steak with a little butter to finish them off. Enjoy!

Pork Tenderloin With Passion-Fruit Glaze

Passion Fruit Glaze

Pork Tenderloin

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.

Ingredients:

1 tsp ground fennel

1 tsp ground coriander

¼ tsp cinnamon

Salt and freshly ground pepper

1 lb pork tenderloin

2 tbsp olive oil

Pulp of 1 passion-fruit

⅓ cup late harvest Vidal (Sweet white wine)

1 cup chicken stock

Pinch red pepper flakes

2 tbsp balsamic vinegar

1 tbsp brown sugar

Garnish:

2 tsp (10 mL) chopped fresh parsley

Directions:

1 Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork.

2 Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

3 Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

4 Remove pork and let rest 5 minutes.

5 Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

6 Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.

Serves 4

Pappardelle With Shrimp, Artichokes, And Lemon-Herb Emulsion

Pappardelle With Shrimp, Artichokes, 

And Lemon-Herb Emulsion

Serving Size 10 

Ingredients:

10 cups pappardelle pasta

2 cups bay shrimp

10 artichoke hearts

1 tablespoon garlic, minced

Lemon-Herb emulsion (recipe follows)

Lemon-Herb Emulsion:

1 cup white wine

2 tablespoons lemon zest

1 tablespoon shallots, minced

1 bay leaf

2 cups heavy cream

Flour as needed

1 cup butter, softened and cut in cubes

Salt and pepper to taste

1 tablespoon tarragon, finely chopped

1 tablespoon parsley, finely chopped

To garnish:

1/2 cup parmesan cheese, grated

1 tablespoon basil, chiffonade

Directions:

To make Lemon-Herb Emulsion, reduce white wine with juice and zest of lemon, shallots, and shallots and bay leaf.  

Add cream and whisking flour (making sure there are no lumps by sprinkling flour in as little at a time while whisking.  Reduce by half.  

Make sure  to stir occasionally so it does not burn on the bottom.  

Take off heat and slowly add in pieces of cubed soft butter.  Season with salt and pepper to taste.  Strain through the fine mesh strainer and garnish with chopped tarragon and parsley.  Set aside.

Saute shrimp with artichoke hearts and garlic.  Season with salt and pepper.  Add cooked and hot pappardelle pasta.  Sauce and toss together with Lemon-Herb emulsion.  Garnish with grated parmesan and basil chiffonade.

Salmon Wellington

Salmon And Spinach In Puff Pastry

2 Servings:

Ingredients:
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz (140 g) spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup (40 g) breadcrumb
4 oz (110 g) cream cheese
¼ cup (30 g) shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Directions:

Preheat oven to 425°F (220°C).

In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.

Add the spinach, salt, and pepper, cooking until spinach is wilted.

Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.

On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.

Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.

Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet 

lined with parchment paper.

Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.

Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.

Slice, then serve!
Enjoy!

Cedar Planked Halibut With Shrimp Scampi

Cedar Planked Halibut With Shrimp Scampi

Serves 5

Ingredients:

5 8oz. halibut filets

10 jumbo shrimp

1/2 pound garlic butter

1 tablespoon cilantro

For the Halibut Marinade

2/3 cup lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon Extra Virgin Olive Oil

For the Shrimp Marinade

1 garlic bulb

1 teaspoon Italian parsley

1 tablespoon Extra Virgin Olive Oil

Kosher salt and pepper to taste

Directions:

Season the halibut filet with marinade, sear until golden brown in olive oil hot pan.  Turn and repeat.  Cook to an internal temperature of 130 F.  Heat the cedar plank in the oven and brush it with olive oil.  Just prior to service, place the halibut onto the olive oil brushed cedar plank skin side down.  Bake in the oven 3-4 minutes until the internal temperature is 135F.

Sear the shrimps in a thick bottom pan.  Lightly season with shrimp marinade.  When almost cooked, add the garlic butter and bring it to a bubbling consistency.  Spread with chopped cilantro.

Place the halibut on a serving plate and arrange the shrimp over the halibut.  Carefully spoon the cilantro butter over the dish.

Tuscan Butter Salmon

Tuscan Butter Salmon

Ingredients:

2 tbsp. extra-virgin olive oil 

4  (6-oz) salmon fillets, patted dry with paper towels

kosher salt

Freshly ground black pepper

3 tbsp. unsalted butter

3  cloves garlic, minced

1 1/2 c. halved cherry tomatoes

2 c. baby spinach

1/2 c. heavy cream

1/4 c. Parmesan

1/4 c. chopped herbs (such as basil and parsley), plus more for garnish

Lemon wedges, for serving (optional)

Directions

1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. 
4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more. 
5. Garnish with more herbs and squeeze lemon on top before serving.
6. Serves 4

Sauteed Mushrooms With Garlic And Lemon Pan Sauce

Sauteed Mushrooms with Garlic 

and Lemon Pan Sauce

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Sauteed Mushrooms with Garlic and Lemon Pan Sauce - two kinds of mushrooms are Sauteed in butter, olive oil, garlic, wIne, and lemon juice, which creates a wonderful pan sauce!

Course: Side Dish

Servings: 4

Ingredients

3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
8 ounces button mushrooms , brushed clean
8 ounces cremini mushrooms , brushed clean
salt and pepper
3 garlic cloves , minced
1/2 cup white wine
2 tablespoons lemon juice
3 tablespoons chopped fresh parsley

Directions

Warm olive oil and butter over high heat in a large sauté pan. Add in the mushrooms and cook for about 2 minutes, without stirring, so they develop a golden crust. Toss, reduce heat to medium high and cook for 10 minutes, stirring occasionally.

Season with salt and pepper and add in the garlic; sauté for 1 minute. Stir in the wine and lemon juice and allow liquid to deglaze the pan and evaporate slightly, about 2 minutes. Season with a touch more salt and pepper and sprinkle in the parsley.

Serve immediately with some of the pan sauce.

Stuffed Chicken Breast with Salsa Verde

Stuffed Chicken with Salsa Verde

I have eaten chicken breasts prepared many different ways.  While this recipe might sound labor intensive, it goes together rather quickly.  The results will win raves.  I can't remember a chicken breast recipe being as delicious and tasty as this recipe.  This will be my go-to recipe when I serve company.  Actually I learned that Mario Batili is the creator of this recipe.

***

Ingredients:

Chicken Breasts

2 whole chicken breasts 

   (attached with skin on)

Salt and freshly ground pepper

Extra Virgin Olive Oil

!/2 lb. turkey sausage

1/4 lb. ramps

1/4 lb. peas

1 cup torn bread (about 1/2" pieces)

2 eggs

Butchers twine

***

Salsa Verde

1/2 cup Fresh Parsley leaves

1/4 cup Fresh Fennel Fronds

1/4 cup Fresh Mint Leaves

1/4 cup Fresh Chervil Leaves

2 Tablespoons drained Capers

1 Tablespoon Dijon Mustard

1 Tablespoon Crushed Red Chili Flakes

1/2 cup Extra Virgin Olive Oil

Salt and Freshly Ground Pepper

***

Directions: / Chicken Breasts

Lay each chicken breast as an open book.  Pound out the chicken to an even one-half inch thickness.  Preheat oven to 425F.

*

In a saute pan over medium high heat, add a few tablespoons of olive oil and the turkey sausage.  Brown the meat, crumbling as it cooks and season generously with salt and freshly ground pepper.  Add the ramps and cook until softened.  Add the peas and cook for 30 seconds, remove from heat and allow to cool slightly.

*

Add the bread crumbs and egg to the turkey mixture and mix until combined.  Season the chicken generously with salt and freshly ground pepper.  Spoon the mixture over the chicken and roll up the chicken (starting from the narrowest end) securing with butchers twine about every inch.  Place in baking dish, skin side up.  Glaze the skin with extra virgin olive oil and salt and pepper.  Transfer to oven and cook until meat thermometers registers 160F when measured with a meat thermometer (about 30 to 40 minutes).  Allow chicken to rest 10 minutes before carving.

***

Directions: Salsa

Place herbs, capers, mustard, dried chili flakes, extra virgin olive oil and salt and pepper in a food processor.  Pulse until a chunky paste is formed.  Check seasoning and adjust as needed.

TIP:  Ramps are available only in a 6 to 8 week window in the Spring.  

Frittelle Di Riso ~ Rice Fritters

Frittelle Di Riso

Rice Fritters

This is the fourth and final recipe from the cooking class I attended at Ponte Winery. Chef Roberto Carboni was most captivating with his techniques and recipes which I have shared. Rice fritters are an Italian dessert speciality.

*

Pair with Ponte Moscato

Ingredients:

4 c. whole milk

1 1/2 c. arboria rice

4 T. sugar

2 T. unsalted butter

Grated zest of 1 lemon

1 T. vanilla extract

2 eggs, separated

5 c. vegetable oil for frying

3 T. sugar for sprinkling on tops

*

Directions:

In a heavy saucepan, combine the milk with half of the sugar, the butter, the lemon zest and the vanilla. Bring to a boil and add the rice. Lower the heat and let cook for about 30 minutes until the rice is almost dry. Set aside and let cool at room temperature.

*

In a large bowl, mix the cooled cooked rice with the egg yolks. Whip the egg whites until stiff and fold into the rice mixture.

*

In a deep fryer or a heavy saucepan, heat the oil to 350 degrees. With two tablespoons, shape the rice mixture into oval shapes and drop into the hot ol wthout crowding too many at once. With a slotted spoon, scoop from the oil and set on a paper towel to absorb excess oil.

*

Arrange the fritters on individual plates or a large platter, sprinkle with sugar and serve hot.

Tagliata Florentina

Tagliata Florentina

Florentine Sliced Steak

This is another wonderful recipe and method for cooking a melt in your mouth steak from the wonderful Tuscan Cooking Class that I attended at Ponte Winery with Chef Roberto Carboni.

Pair with Ponte Super Tuscan Wine

*

Ingredients:

2 T-bone or ribeye steaks, each about 1 lb. and 1 inch thick

2 c. tender baby arugula leaves

6 oz. Parmigiano-Reggiano cheese cut into thin shavings

3 T. extra virgin olive oil for drizzling

2 T. aged bsalmic vinegar for drizzling

Salt and freshly ground pepper to taste

*

Directions:

Remove the steaks from the refrigerator one-half hour befor grilling.

*

Preheat oven to 450 F. and place a cast iron skillet to heat in oven.

*

Prepare the steaks by sprinkling both sides with olive oil, salt and freshly ground black pepper.

*

Using tongs (to avoid piercing the meat), Set the steaks on the hot cast iron pan which has been coated by lightly wiping with a cloth with olive oil and place back in the oven.

Cook until the steaks are well browned on both sides, about 8 minutes for medium-rare for a one-inch thick steak.

Transfer the steak to a cutting board, tent and let rest for a few minutes, then cut across the grain into 1 to 3-inch slices, removing the bone.

Arrange the slices on a serving platter and top with any juices that accumulated on the cutting board. Season generously with pepper. Scatter the arugula and shaves of Parmigiano-Reggiano on each dinner plate, drizzle with olive oil and bsalmic vinegar and serve with slices of the steak.

Veal Packages In Lemon Sauce

Veal Packages In Lemon Sauce

From the cookbook, Flavors of Provence, by Clare Ferguson. Our daughter Barbara is usually good for having one new cookbook or one I previously started paging through when we last visited. She knows that will keep her mother busy for hours. This recipe intrigued me enough to blog it for future reference and use. The recipe for the savory butter is included in this recipe.

***

Ingredients:

4 veal escalopes, about 2 lbs. total weight

10 oz. lean veal cubed

10 oz. ground pork

6 Tablespoons heavy cream or creme fraiche

juice and grated peel of 1 lemon

1 handful of fresh herbs, including chevril, parsley, tarragon, and chives, if possible

2 garlic cloves chopped

1 teaspoon black peppercorns

1 teaspoon sea salt crystals

5 tablespoons unsalted butter

2 teaspoons anchovy paste

1 Tablespoon extra virgin olive oil

1/4 cup concentrated chicken or pork boullion

baby asparagus, green beans, or broccoli, to serve

16 toothpicks

100% cotton string, for shaping.

***

Directions:

Place the escalopes, on at a time, between two sheets of plastic wrap and roll gently into a circular shape with a rolling pin until very thin indeed. Carefully peel off the plastic wrap and cut each escalope in half.

***

Put the cubed veal, ground pork, heavy cream or creme fraiche, half the lemon peel, and half the herbs, scissor sniped, into a food processor. Pulse briefly to create an evenly mixed stuffing. Do not over process.

***

Put the garlic, peppercorns, and salt into a mortar and pound to a fine grit. Sprinkle half of this into the stuffing and pulse again briefly.

***

Mix the other half of the garlic mixture with most of the remaining herbs, (scissor snipped), the butter and anchovy paste. Shape into a log, wrap in foil, and fast freeze it until set. Transfer to the refrigerator until needed.

***

Spoon a mound of stuffing onto each of the eight escalope pieces. Wrap the meat around the stuffing to form a ball, and secure using two toothpicks. (This becomes the bottom after tied so securely wrap!)

***

Turn the packages right side up. Criss-cross the twine around them twice more, keeping the shape plump, and knot carefully. Discard the toothpicks.

***

Heat the oil over a medium heat in a heavy based skillet, them brown the packages for 3 minutes on each side. Pour in the lemon juice and boullion, add 2/3 cup of water, and bring to a lively simmer. Reduce to a gentle simmer, then cover with a lid and or foil and cook for 18 to 20 minutes. Check that they are cooked through.

***

Slice the savory butter into 8 disks and put 1 disk on each package just befor serving. Scatter the remaining lemon peel shreds and garnish with the remaining herbs. Serve delicate green vegetables on the side.

***

To pair with wine: Chateauneuf-du-Pape red or white: a good Chablis or other white Burgundy, or a cool climate Chardonnay from Russian River, California or from Casablance Valley, Chile.

Stuffed Salmon en Croute ..... An easy fix for a tasty dish!

Stuffed Salmon en Croute

Ingredients:

1 pkg. frozen puff pastry, thawed

2 Tablespoons flour

1 Salmon fillet

1 large egg

2 Tablespoons water

lemon slices

*Salmon seasonings

***

Directions:

Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut each sheet in half.

Place each salmon fillet seasoned side down in the center of 1 piece of dough. Wrap dough over fish, trim any excess dough and press edges together to seal. Place seam side down on a cookie sheet.

Beat egg with water and brush evenly over pastry. Bake until golden brown 25 to 30 minutes, or according to package directions. Serve with lemon wedges.

***

*Optional seasonings for Salmon: I like to use a combination of softened butter, chopped fresh parsley, dill, salt and pepper and whatever other flavors you want to add. I never use the same amounts and I never measure.

Warm Camembert with Wild Mushroom Fricassee

Warm Camembert with 

Warm Mushroom Fricassee

This is a favorite appetizer of mine.  My only tip, be sure to use the walnut oil!  This recipe was found in Wine Spectator.

Ingredients

1/2 cup English walnuts

1 8oz. wheel of Camembert

1 tablespoon walnut oil

3/4 pound fresh wild mushrooms

salt and pepper

1 shallot, minced

2 tablespoons parsley, minced

2 large sage leaves, minced

Sour dough toasts Warmed platter

Directions:

Preheat oven to 350 degrees. Toast walnuts on a baking sheet 7 minutes or until lightly browned.

Reduce oven temp to 300 degrees. Remove Camembert from the box and remove the wrapper. Put the cheese back in the bottom half of the box and set on a baking sheet or cake pan to warm. Bake about 10 minutes or until soft.

Meanwhile in a large skillet heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Uncover and cook until lightly browned, 3 minutes or longer. Add the shallots and cook about 2 minutes, until softened. Stir in the parsley and sage, season with salt and pepper.

Invert the warmed Camembert onto a platter. Stir the walnuts into the mushrooms and spoon mixture over cheese.   Serve with Sourdough toasts. 

My Recommendations: Since this recipe goes together very quickly with minimal effort, I would suggest mincing the parsley, sage, and shallot prior to preparing the recipe. Serve on a warmed platter (not hot). The walnut oil really enhances the flavors and I would highly recommend not substituting it with vegetable oil. Do not use dried mushrooms reconstituted as they always remain "tough". We also did not toast our baguette and found the thin slices of bread to be acceptable. This recipe was found in a Wine And Food magazine. Living near daughter Anne who planned a Saturday evening dinner while our youngest daughter Barbara was visiting for Mothers Day, I offered to bring this appetizer. We opened a chilled bottle of Chardonnay and all agreed this appetizer was over the top. (And the meal!)