Have you ever watched her cooking show on what I call my Sat. morning cartoons? She seems to film in Napa, but she is based in SF. For a mere 1000. for a class on various things, this month it's pizza and pasta. I'd like to go with her tours from Provence to Tuscany.
Gas is up to 329 on it's way to 4. again.
I've started preliminary tax prep for this year and I may actually keep up for next.
Did u know up to 350 is deductible from a weight loss program. Here comes weight Watchers too bad its not the Kaiser pgm. I think that one is near 8 thousand. I just need the button that boots my butt out of bed and to the pool and treadmill for an hr. each and a few machines to boot. i wonder when gym membership will be deductible. If over a certain limit medical expenses and PT are.
MILLET MUFFINS
1 egg
3/4 cup brown sugar
1/3 cup melted butter
12 tablespoons millet
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Preheat an oven to 375oF (190oC).
Beat the egg and brown sugar well with an electric mixer.
Add the melted butter and 1/2 of the buttermilk.
Stir in the millet. Sift the flour, baking powder, baking soda and salt together and add to the other ingredients.
Add the other 1/2 of the buttermilk. Do not mix the muffins together too much or the texture will not be good! Place in greased muffin tins.
Bake in the oven for 20 minutes.
Makes 12 muffins.
SMOKED CHEDDAR TWISTS
1 cup all-purpose flour
1/3 cup cake flour
1/4 teaspoon cayenne
½ cup coarsely grated smoked cheddar
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
12 tablespoons butter, cut into 1/2" cubes
2 teaspoon lemon juice
1/4 cup ice water
Mix the all-purpose flour, cake flour, cayenne, cheddar and salt together and place in freezer one hour before use.
In a separate bowl, place the butter in the freezer one hour before use.
Place the ice-cold flour mixture on a work surface and add the ice-cold butter and with a metal pastry scraper, cut the butter into pieces the size of peas and cornmeal. Alternately this can be done in the food processor by pulsing. Place the mixture in a bowl. Combine lemon juice and ice water and add enough of the liquid until it almost holds together.
Turn out onto a lightly floured board and press together as best you can to form a rough rectangle shape. There will be large chunks of butter showing. Do not knead. Roll out dough into a 1/2" thick rectangle. Fold the narrow ends towards the center to meet in the center. Fold in half again so that there are four layers. This is your first turn.
Turn the dough a quarter of a turn and roll again to form a rectangle 1/2" thick. Repeat the folding process. This is your second turn. Turn the dough a quarter of a turn and roll again to form a rectangle 1/2" thick. Fold into thirds as you would a letter. Wrap the dough in plastic wrap and chill 45 minutes.
Preheat oven to 400F.
On a well floured surface, with a rolling pin, roll the dough to a 1/8" rectangle, approximately 7-inches by 15-inches. Trim the edges. Cut the dough into sticks 7"-inches by 1/2-inch. Twist them slightly. Place them on a baking sheet 1-inch apart. Bake until golden and crisp, 15 minutes. Remove from the oven and cool on the baking sheets. Remove with a spatula.
Makes 30 sticks
better than the last ones i make w only 1c cheddar.
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT BUTTER AND PARMESAN
2 lb. butternut squash
3/4 cup fresh bread crumbs
2 tablespoons plus 1/4 cup freshly grated Parmesan cheese
2 teaspoons honey
1/2 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon fresh chopped sage
1 teaspoon grated orange zest
Nutmeg to taste
Salt and freshly ground pepper
1 teaspoon extra virgin olive oil
2 ounces prosciutto, thinly sliced, cut into 1/4" strips
1 teaspoon walnut or hazelnut oil
1/3 cup hazelnuts, chopped
6 tablespoons unsalted butter
1 lb. egg pasta dough
Preheat an oven to 350o F. Cut squash in half, place on an oiled baking sheet and bake until easily skewered, 50 to 60 minutes. Remove the seeds and skin and discard. Mash the pulp with a potato masher or by pulsing a few times in a food processor. Place the squash, bread crumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, sage, orange zest and nutmeg in a bowl. Mix well and season to taste with salt and pepper.
In a small frying pan over medium heat, heat the olive oil. Cook the prosciutto until light golden, 4 to 5 minutes. Remove with slotted spoon and reserve. Add the nut oil and hazelnuts, and cook, stirring occasionally until light golden, 3 minutes. Remove from the pan. In a saucepan over medium high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and add nutmeg.
Cut the dough into 4 pieces. Using a pasta machine, roll the pasta until you can almost see your hand through the dough. Place the sheet of pasta on a well floured work surface. Spoon a heaping teaspoon of squash filling at one end of the dough, just below the center of the dough. Continue to place mounds of filling all the way down the dough leaving approximately 1 1/2" between each mound. With a spray bottle filled with water, spray the edges with a very light mist of water. Fold the top half of the dough over the squash filling to encase the filling and seal around the edges. With a zig-zag roller, trim the long side close to the edge and discard. Cut in between each ravioli.
Bring a large pot of boiling salted water to a boil. Add the ravioli and cook until tender 2 to 3 minutes. Drain and place in a large serving bowl. Toss carefully with the brown butter. Garnish with prosciutto, hazelnuts and Parmesan. Serve immediately
Serves 6 to 8
EGG PASTA DOUGH
2 cups all-purpose flour
1/4 teaspoon salt
2 whole eggs
1 tablespoon water
In the bowl to the food processor, pulse together the flour and salt. Add the eggs and water and process until the dough forms a soft ball but is not sticky. If so, add more flour a tablespoon at a time until it isn't sticky. Remove the dough from the food processor bowl and knead on a very lightly floured board until soft and smooth, 2 to 3 minutes. Let the dough rest wrapped in plastic wrap for at least 30 minutes.
Makes approximately 1 lb. pasta
Posted by Joanne Weir at 9:37 AM 3 comments
Labels: recipe
Tuesday, November 9, 2010
sinful crepes
Today is the second day of a week long class I'm teaching in my kitchen called "50 Techniques in 5 Days." Not sure why I named the class that? It actually sounds like real school and kind of intimidating. But I think when we began the first tester crepe today, the intimidation began. But as you soon realize, it's all about texture. The crepe batter should be the consistency of thick heavy cream. We definitely had to add a little extra milk to get it just right.
When I was in France a few years ago visiting my friends at Mauviel, they gave me a beautiful heavy copper 8-inch crepe pan. We used it today but I remember when I worked at Chez Panisse, the pastry chefs made three crepes at a time. I worked in pastry too for a while but I never had to do that, thank God. I'd watch David Lebovitz as he flipped crepes, every one coming out perfectly. It's all about trial and error and practice, isn't it?
Today, we filled the crepes with creamy wild mushrooms and prosciutto. Everyone was swooning, eyes rolling back in their head. Absolutely amazing!
I promised you the recipe... Here you go!
BAKED CREPES WITH CREAMY WILD MUSHROOMS AND PROSCIUTTO
1/2 ounce dried wild mushrooms
6 tablespoons unsalted butter
1 medium yellow onion, minced
1/2 pound fresh button mushrooms, thinly sliced
6 ounces thinly sliced prosciutto, cut into thin strips
2 tablespoons all-purpose flour
2 cups milk
3/4 cup grated Parmigiano Reggiano
1 recipe Crespelle or Crepes
2 tablespoons fine dry bread crumbs
Pour 2 cups of boiling water over the dried mushrooms and let sit 30 minutes. Drain well and reserve the water. Chop the mushrooms coarsely. Filter the mushroom water through a paper towel-lined strainer and reserve the mushrooms and mushroom water separately.
Heat 2 tablespoons of the butter in a frying pan over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 minutes. Add the fresh mushrooms and continue to cook, stirring occasionally, until the mushrooms have evaporated their liquid, 10 minutes. Add the chopped soaked wild mushrooms and continue to cook 1 minute. Add the reserved mushroom water, turn the heat to high and simmer, stirring constantly, until almost dry, 10 minutes. Turn the heat to medium, add the prosciutto, and continue to cook 2 minutes.
Melt 3 tablespoons of the butter in a saucepan over low heat. Add the flour and stir constantly for 2 minutes. Add the milk, stirring constantly, and cook until the mixture thickens, 2 to 3 minutes. Add the mushroom mixture and mix well. Add 1/2 cup of the Parmigiano Reggiano and season with salt and pepper.
Preheat the oven to 425° F. Butter the bottom and sides of a 9 X 12-inch baking dish.
Place a crepe flat on the work surface. Spread half of it with a few tablespoons of filling. Fold in half, then quarters. Stand the triangles in a baking dish, overlapping one another with the curved side up. Repeat. Melt the remaining 1 tablespoon butter and brush on the tops of the crepes. Combine the remaining ¼ cup grated Parmigiano Reggiano and the bread crumbs. Sprinkle over the top. Bake the crepes until golden on top, about 20 minutes. Allow crepes to cool for 10 minutes before serving.
Makes 12 crepes to serve 6
CREPES
CRESPELLE
2 cups all-purpose flour
1/4 teaspoon salt
2 cups milk
4 eggs
4 to 5 tablespoons unsalted butter
Put the flour and salt in a bowl and add the milk slowly, a little at a time, mixing vigorously with a fork to avoid lumps. Add 1 egg at a time, beating rapidly with a fork after each addition. Let batter rest 30 minutes.
Oil the bottom of an 8-inch crepe pan with 1 teaspoon of the butter to start. Place the pan over medium heat. Stir the batter, pour 1/3 cup into the pan, and rotate to completely cover the bottom of the pan. As soon as the batter has set, loosen the crepe with a spatula and flip the crepe. When the other side is firm, remove the crepe and place it on a plate. Repeat with the rest of the batter, stirring the batter occasionally and adding butter to the pan as needed. Crepes can be stacked on top of one another until ready to use.
Makes 12 crepes
I've made these 2x the first always goes in the trash
I like ham and cheese rarely w egg
in the farmers market that would be 5 or 6 dollars and simple cinnamon and fake butter is 3. Once I brought real butter to see if it made a difference and I think it does, but when shopping I never get to it till it's cold. In Paris I always got these on the left bank, Rive Gauche,across the bridge from Notre Dame.
Spicy Garlic "Fries"
1 1/2 pound russet potatoes, unpeeled
8 garlic cloves, peeled, halved
3/4 teaspoon Kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon pimenton
1/4 teaspoon chili powder
1/8 teaspoon cayenne
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil
Wash the potatoes well and cut into 1/2-inch uniform sticks. Place in a bowl and cover with water. Drain and pat the potatoes with towels until dry.
Place the potatoes, garlic, salt, cumin, pimento, chili powder, cayenne, oregano and 1/2 tablespoon olive oil in a bowl. Toss to coat the potatoes.
Place the potatoes into the ActiFry pan and drizzle evenly with the remaining 1/2 teaspoon olive oil. Cook for 35 minutes or until the fries are crisp and the garlic is deep golden brown.
Eat immediately.
Serves 2
chocolate and sf http://www.bouletteslarder.com/
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