Click for the original post: Pate a choux

Summary: Eclair Filling (Pastry Cream)

Ingredients

  • 8 oz sugar
  • 1 qt (32 oz) milk
  • 4 egg yolks plus 2 whole eggs
  • 2 1/2 oz corn starch
  • 2 oz butter
  • 1/2 oz vanilla extract (or 1 whole vanilla bean)
  • For the chocolate topping: use chocolate that melts and then hardens (like chocolate wafers)

Instructions

  1. In large sauce pan, heat 4 oz (half) of the sugar and the milk until it scalds (small bubbles up sides of pan and a little foamy on top).
  2. In a separate bowl, whisk the eggs and yolks, corn starch, and the rest of your sugar until it’s smooth.
  3. Temper the hot mixture with the cold: add the hot milk liquid to the egg and corn starch mixture a small amount at a time so it doesn’t cook your eggs.  When the mixture is warm enough you can add the rest.
  4. Put the mixture back in your sauce pan and on medium heat, continue stirring until it thickens.  Do not stop stirring or it will burn.  After about 5 minutes the cream mixture will thicken and boil.  When it looks thick enough, remove from heat.
  5. Place in separate pan, cover with wax paper (so it doesn’t form a crust on top) and cool until ready to use.

Cooking time: 15 minutes

Summary: Cream Puff Filling – Chantilly cream

Ingredients

  • 12 oz heavy cream
  • 2 oz powdered sugar, sifted (sifting is important here)
  • 1/2 tsp. vanilla

Instructions

  1. In an electric mixing bowl, combine all ingredients.
  2. Using the whisk attachment, whisk on low, then gradually increase to high.  Whisk about 2 minutes until stiff peaks form but do not over mix.  (Stiff peaks: take your whisk attachment out and turn it upside down.  If the cream left on the whisk falls over and looks like an ocean wave, you’re at medium peaks.  If it stays in a little point like a little snow capped mountain, you’re there.)

Preparation time: 5 minutes

Copyright © TamaraEsq 2011.

 

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Pâte à Choux

Click for the original post: Pate a choux

Summary: Pâte à Choux: Eclair and cream puff paste

Ingredients

  • 8 oz water
  • 4 oz butter
  • 1/2 tsp. salt
  • 6 oz bread flour
  • 10 oz eggs (about 5, but best to weigh out)

Instructions

  1. Combine water, butter, and salt in a sauce pan and bring to a rolling poil.
  2. Remove from heat and add flour, all at once.  Stir quickly until dough forms a ball in the bottom of the pan.  You’re ready when the dough coats the bottom of the hot pan and starts to stick, about 2 minutes.
  3. Transfer the dough to a mixer with the paddle attachment.  Mix on low (setting 2 on the Kitchenaid) until the steam stops rising and dough has cooled slightly.  Turn mixer on medium (setting 4) and add eggs one at a time until each egg is mixed in.
  4. Mix until dough becomes a smooth paste and passes the “finger test.”  Put a little dough between your thumb and forefinger and start to pull apart slowly.  If your fingers can separate and the dough still remains together in a line, you’re ready and it’s elastic enough.  If it splits apart before your fingers spread apart, keep mixing.
  5. Place dough into pastry bag and pipe in shapes: 3 inch long rods for eclairs, and 2 inch circles for cream puffs.
  6. Bake at 425 degrees for 10 minutes, then lower the oven and bake at 375 until the puffs are well browned and crisp.
  7. Fill with desired filling.

Preparation time:

Cooking time:

Number of servings (yield): about 6 large eclairs or 8 cream puffs.

Copyright © TamaraEsq 2011.

 

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Click for the original post: Sambal Badjak marinade

Ingredients

  • 1-2 tablespoons Chili paste (Sambal, Sriracha, or Thai Chili Paste), to taste
  • 3 tablespoons sesame oil
  • 1/4 cup soy sauce
  • Zest and Juice of 1 orange
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger, or 1 1/2 teaspoons of ginger powder
  • 1 teaspoon Fish Sauce (optional, found in Asian grocery stores)

Instructions

  1. Whisk liquid ingredients together.
  2. Add orange zest, minced garlic and ginger. Mix.
  3. Marinate meat for 2-8 hours, shrimp for 1-2 hours.  If you’re going to marinate overnight, decrease soy sauce a little to prevent over salting of meat.

Preparation time: 5 minute(s)

Yield: Makes enough marinade for 1 1/2 pounds of steak or shrimp

Copyright © TamaraEsq 2011.

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Click for the original post: Halibut with papaya salsa

Ingredients

  • 4 six ounce halibut fillets
  • 1 ripe papaya
  • 1 ripe mango
  • 1 small red onion (start with about 1/2, to taste)
  • 1/2 bunch cilantro
  • 1-2 jalapenos (seeds removed, to taste)
  • 1 lime

Instructions

  1. Preheat oven to 400 degrees
  2. Finely dice fruit and onion.  Remove seeds from jalapenos (might want to use gloves) and finely chop jalapenos and cilantro leaves, to taste.  Mix ingredients together and add sqeezed lime juice.  Season with a little salt to bring out the flavors and let that sit while you prepare your fish to allow the flavors to come together.
  3. Wash and pat fish dry
  4. Season both sides with salt and pepper
  5. In a heavy bottom pan, add oil (I prefer grape seed but canola or peanut work fine too, olive oil doesn’t have a high enough smoke point). When oil is hot and slides across the pan easily, sear fish on the top side. When you have a nice brown crust, flip fish carefully and immediately put in the oven to finish.  The fish is done when a toothpick goes into the center of the fish without any resistance.  Depending on thickness, between 8-12 minutes in the oven. You want your fish slightly translucent on the inside so it flakes nicely.
  6. Plate fish with fruit salsa on top.
  7. I served mine with sauteed spinach and a fried artichoke heart (drain a jar of unmarinated artichoke hearts with stems attached, season with salt and pepper, coat with flour just before frying and then fry until golden brown, easy!)

Preparation time: 15 minutes

Cooking time: 20 minutes

Number of servings (yield): 4

Copyright © TamaraEsq 2011.

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Click for the original post: Peanut Butter Cookies

Ingredients

  • 12 ounces cold unsalted butter
  • 8 ounces brown sugar
  • 8 ounces granulated sugar
  • 2 teaspoons salt
  • 12 ounces peanut butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 pound pastry flour, (all purpose works fine
    too)
  • 1 teaspoon baking soda
  • extra sugar for topping

Instructions

  1. Preheat oven to 375 degrees
  2. In a mixer, add cold butter in chunks along with and brown and granulated sugar. Mix on low until butter is creamed together.
  3. Add peanut butter and mix until just combined.
  4. Add eggs and mix on low.
  5. In a separate bowl, sift flour, salt, and baking
    soda together. Add flour mixture in thirds to sugar mixture, mixing on low speed to incorporate 1/3 at a time, or by
    hand. DO NOT OVER MIX (or your cookies will spread).
  6. Chill the batter for 20 minutes.
  7. Scoop out 1/4 cups of batter and roll into balls. Roll the balls in some granulated sugar until they are coated with a fine dusting of sugar all around. Place on cookie sheet lined with parchment paper or silpat and press down lightly with your palm. Take a fork and press into the batter slightly once with the tines, then change direction and press twice to get a cross hatch pattern on the top of the cookie. Sprinkle the top with a little brown sugar or sugar crystals if you have them. Place prepared cookie sheets in the refrigerator again and chill for 30 minutes.
  8. Bake for 8-12 minutes until cookies are lightly browned.

Preparation time: 1 hour (includes chilling)

Cooking time: 12 min

Copyright © TamaraEsq 2011.

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White Sangria

Recipe: White Sangria (click for original post)

Ingredients

  • 1 bottle Sauvignon Blanc (preferably from New Zealand)
  • 1 bottle Ginger Ale
  • 1 1/2 cups sliced honeydew
  • 1 1/2 cups sliced cantaloupe
  • 1 1/2 cups sliced watermelon (optional)
  • 10-12 leaves of fresh mint

Instructions

  1. Empty wine into pitcher and add fruit. Refridgerate for at least an hour, up to overnight.
  2. Just before serving, add 1/3 portion of gingeral to 2/3 portion of white sangria. Garnish with fruit.

Copyright © TamaraEsq 2011.

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Sauteed Escarole

Recipe: Sauteed Escarole

Ingredients

  • 1 head escarole
  • 1 red bell pepper
  • 1/2 cup grilled corn (use left overs, or Trader Joe’s sells bags of grilled corn in the freezer section)
  • 1 can mandarin oranges
  • olive or grape seed oil

Instructions

  1. Wash and spin or pat dry escarole. Chop into 1/2 inch chiffonade.
  2. Roast and peel bell pepper: place on open gas burner with flame on high.  When skin blisters and turns black, turn.  Continue to turn over the flame until all black then immediately place in bowl covered with plastic wrap.  Wait 5 minutes while steam loosens skin.  Then peel with hands or rub a paper towel over it.  Slice the roasted bell pepper in thin 1/4″ slices.
  3. Heat grape seed oil in saute pan on medium high.  Add escarole, stir until escarole starts to wilt.  Cover and simmer to let steam slowly cook escarole until just al dente, about 5 minutes.
  4. Add bell pepper, grilled corn, and mandarin oranges and cook until just heated through.  Season with salt and a little white pepper to taste.

Copyright © TamaraEsq 2011.

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Recipe: Haricot Vert with roasted red pepper and lardon

Ingredients

  • 8 oz Haricot vert (skinny green beans) or green beans
  • 1 red bell pepper
  • 2 slices thick cut bacon or 2 oz salt pork

Instructions

  1. Blanch green beans by placing in boiling salted water until just starting to get tender but not too soggy. Remove from water and immediately place in ice bath. Remove from ice when cool and dry on towel.
  2. Roast red pepper by putting directly onto gas burner with high flame.  When the skin turns black then turn it and continue to turn until the skin is all charred black.  Immediately put in container covered with plastic wrap to sweat.  When cool, remove the skin by rubbing off with a paper towel.  Cut in half to remove seeds and white pith, then slice in 1/4″ slices.
  3. Slice bacon in 1/4″ pieces.
  4. Saute bacon until fat is rendered.  Add blanched beans and roasted red pepper.  Add salt to taste.  Saute until beans are cooked but still slightly al dente.  Drain on paper towel if too greasy just before serving.

Copyright © TamaraEsq 2011.
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Recipe: Branzino with Tarragon Pesto

Ingredients

  • 2 whole Branzino to get 4 filets (trout works fine too)
  • 1 T chopped tarragon
  • 1 T chopped flat leaf parsley
  • 1/4 c olive oil (not the extra virgin kind, if you have it)
  • 1/8 c pine nuts
  • 1/2 lemon
  • kosher salt/pepper

Instructions

  1. Filet the fish, leaving skin on
  2. Season with salt and pepper on both sides
  3. Make the pesto: using a food processor, blender, or stick blender, blend tarragon, parsley and pine nuts.  Squeeze in the juice from the lemon (no seeds).  Slowly add oil while running blender until incorporated. Add a little salt.
  4. Place oil in saute pan and heat on high until it slides easily across the pan but isn’t smoking. Place fish in oil, skin side down, for about 3 minutes depending on thickness of fish. Turn and cook another minute or two until fish is cooked through but still just a tad translucent inside.
  5. Serve skin side up, drizzled with tarragon pesto.

Copyright © TamaraEsq 2011.

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Recipe: Red Chard with Raisins and Pine Nuts

Ingredients

  • 1 bunch red chard
  • 1/8 cup raisins
  • 2 T pine nuts
  • 1 clove garlic
  • 1 T balsalmic vinegar

Instructions

  1. Cut chard stems into 1 inch pieces. Cut remaining leaves into 1 inch ribbons.
  2. Toast pine nuts but placing in the bottom of a dry pan heated over a medium flame. Toast until fragrant, stirring every couple of minutes, about 4 minutes total.
  3. Remove pine nuts and add a little oil to pan. When hot, saute chard stems, about 4 minutes.
  4. Add leaves, raisins, and garlic.
  5. Season with salt and a little pepper and cover.   Simmer over low heat 6-10 minutes until tender. Add 1 T water if necessary to prevent burning.
  6. Uncover, add vinegar and pine nuts. Serve.
Copyright © TamaraEsq 2011.

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