Gorgonzola Pear Salad With Roasted Hazelnus

Gorgonzola dolce is a younger, milder and sweeter variety of the traditional aged Gorngonzola blue cheese produced in Italy.  It is aged for a shorter amount of time while the naturale is allowed to age for six months or more resulting in a strong sharp flavor and aroma.

It is an excellent cheese to serve as an appetizer, as a dessert cheese served with fruit, as a flavoring in salads and pasta dishes, or as stuffing for chicken, veal or tube pasta. This cheese may also be referred to by a brand name of Dolcelatte.

If you cannot find the dolce, substitute a Danish blue cheese such as Saga Bleu.

Serves 4

Ingredients

1 Tbs. unsalted butter, melted
2 tsp. mild honey, such as clover
2 medium firm-ripe red pears (preferably red Anjou), halved lengthwise and cored
Kosher salt
8 thin slices pancetta (about 2-1/2 oz.)
1/4 cup plus 1 Tbs. chopped, toasted hazelnuts
2 oz. Gorgonzola dolce (1/4 cup)
1/2 tsp. chopped fresh thyme
1-1/2 Tbs. Champagne vinegar
1 tsp. Dijon mustard
Freshly ground black pepper
3 Tbs. extra-virgin olive oil
2 oz. mâche (about 4 cups)

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.

In a small bowl, mix the melted butter and 1 tsp. of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.

Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.

In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.

Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.

In a small bowl, mix the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the oil. Toss the mâche with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.

              

photo: Scott Phillips

From Fine Cooking 108 , pp. 63

October 28, 2010

Brasato Al Chianti...Beef Braised in Red Wine

 

 

This comes from La Cucina Italiana, one of my favorite cooking magazines and one which I recommend you subscribe too.  Perfect to make ahead as this tastes better a day or two afterwards.

Best served with polenta.

 

Ingredients

• 1 (3- to 3½- pound) boneless beef chuck roast
• 1 teaspoon anise seeds
• 4 juniper berries (optional)
• 1 bay leaf
• 2 cups red wine, preferably chianti
• Salt
• Freshly ground black pepper
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 3 ounces guanciale or pancetta, cubed
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 4 cups vegetable broth
• ½ cup water
• 1½ tablespoons tomato paste, preferably double concentrated

Instructions

Place meat, anise seeds, juniper berries and bay leaf in a large bowl; pour wine over the top. Marinate, refrigerated, turning occasionally, for at least 1 hour or overnight.

Remove meat from marinade; pat dry and season with salt and pepper. Dust with flour. Strain marinade into a bowl through a fine mesh sieve; discard solids.

Heat oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking. Brown meat on all sides, about 10 minutes total, reducing heat if necessary to prevent scorching. Transfer meat to a plate and drain excess oil from pot.

Return pot to medium-high heat. Add guanciale, onion, carrot and celery. Cook, stirring frequently, until vegetables are softened and golden brown, about 5 minutes. Add reserved marinade, bring to a boil and cook until reduced by about half, about 5 minutes.

Stir in vegetable broth, water and tomato paste. Bring to a simmer, then return meat and any accumulated juices to pot. Reduce heat to low and cook, covered, until meat is very tender, about 3 hours.

Transfer meat to a cutting board, cover with foil and let rest for 15 minutes, then cut across the grain into
½-inch pieces.

Purée half of sauce, then return to pot. Return meat to sauce. Gently reheat before serving.

Note: Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350° oven until hot, 25 to 30 minutes, then slice meat.



Recipe Adapted from La Cucina Italiana

Valentine's Day...Warm Chocolate Molten Cake Jean Georges

 Jean Georges Vongerichten was the chef who "invented" the warm chocolate cake, and originally, it was a mistake. I first tasted it in France while on vacation with some dear friends at the Chateau d'Ige in Burgundy in the '90's. At the end of the meal, my girl friend and I very coyly declined dessert but my friend's husband ordered this chocolate cake. He graciously offered us a bite and what ensued after that was a big fork fight to the death.

Later, when I came home, I purchased brioche pans and made it for dessert every time I had a small dinner party. Everyone raved and thought I was a genious! It never let me down.

Make sure you use a premium chocolate brand. That is what this cake is all about. You can double or triple the recipe depending on the number of guests.

This desert became so popular in the 90's that we all got sick of seeing it on the menu.  I have not made it in years but it is perfect for Valentine's Day as it can be made ahead, refrigerated and baked at the last minute.  Trust me, you can't go wrong!

Check out the rest of the menu on Lindaraxa

Serves 4

Ingredients

1/2 cup unsalted butter, plus more to butter the molds

4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting

premium vanilla or coffee ice cream (optional)

Method

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick

.2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately. with or without ice cream 

Source: Adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Mark Bittman and Jean-Georges Vongerichten

Suzanne Lenzer picture NYT

Breakfast Omelet Muffins

 

A great idea for overnight guests at the lake.  They can be frozen too!

Serves 6 to 12

Ingredients

1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets (or other veggie)
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions

1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

From sixinthesuburbsblog.blogspot.com

Tartine's Currant Scones

Tartine, in San Francisco's Mission District is probably one of the best bakeries in America. But of all the delights it offers, their scones are probably the most popular. Uncharacteristically light, lavishly buttery, and not too sweet, these are the scones of anyone's dreams.

If you like a sweeter scone, you might want to increase the sugar to 1 full tablespoon.

Liz Prueitt's Currant Scones

Makes

12 scones

	For scones: ¾ teaspoon baking soda 1 tablespoon baking powder 4 ¾ cups all-purpose flour, plus extra for dusting 1 ¼ teaspoon salt ½ tablespoon granulated sugar 1 stick plus 1 tablespoon very cold unsalted butter, cut into 1-inch chunks 1 ½ cup buttermilk ¾ cup dried currants, soaked in warm water for about 10 minutes, then drained 1 tablespoon lemon zest For topping: 3 tablespoons unsalted butter, melted Granulated sugar for sprinkling, about 2 tablespoons
1.	Put the oven rack in the middle position and preheat the oven to 400°F. Butter a large baking sheet and set it aside.
2.	Sift baking soda, baking powder, and flour into the bowl of an electric standing mixer. Mix in salt and sugar with a wooden spoon. Add butter and pulse on and off, so as not to blend the butter too much. Stop when you have a coarse mixture with pea-sized lumps of butter. Add the buttermilk, currants, and lemon zest and mix at a low speed just until dough forms and currants and lemon zest are well distributed throughout.
3.	Transfer the dough to a surface dusted flour and gently knead the dough, about 30 seconds, incorporating some of the flour. Form the dough into a log that's roughly 1 ½ inches high, 5 inches wide, and 18 inches long. Brush the top of the dough with the melted butter and sprinkle with the granulated sugar. Cut the dough in 3-inch squares, then cut each square diagonally into 2 triangles, and transfer to the baking sheet. Bake until the tops of the scones are lightly brown, about 25 to 35 minutes. Serve them while they're still warm. Tartine Bakery Cookbook Photo by Limecake

Reprise...Christmas At The Lake

For those of you who are spending Christmas at the lake or at one of your vacation homes lucky you!  I've put together and easy but appropriate menu to be enjoyed by many or just a few.  Let's face it, we want to enjoy our time away from the stress of our everyday lives, so why put an elaborate and complicated meal on the agenda. 

You can make these simple hors d'oeuvres ahead to bring with you or simply get some smoked salmon just like I did for the menu on Lindaraxa's Garden.  For those so inclined, there is nothing like popovers to delight everyone at the table.  They can be made while the tenderloin is resting. The cake takes a little effort but not as much as you think. You can make the layers the day before and the frosting early that day; or switch to the Mocha Cake which is a cinch.

So have fun instead and enjoy yourself.  Don't forget to think about what this holiday is all about.  We have many blessings to be thankful for.

Christmas At The Lake

Spiced Pecans

Cheese Wafers

Beef Tenderloin With Shallots And Shiraz Reduction

Roasted Fingerling Potatoes With Rosemary And Thyme

Golden Broccoli Gratin

Popovers

Caramel Italian Cream Cake

What's stress????

Sausage, Cornbread And Chestnut Dressing

This is one of my all time favorite Thanksgiving recipes and the one I will making this year at the new house.  Did I tell you we are moving the day after Thanksgiving??

 

Ingredients:

• 8 cups cubed day-old corn bread (1-inch cubes)*
• 2 cups cubed day-old country-style white bread,
  crusts removed (1-inch cubes)
• 1 1/2 lb. mild Italian pork sausage, casings
  removed
• 1 to 2 Tbs. olive oil, if needed
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• Salt and freshly ground pepper, to taste
• 1 cup roasted and peeled chestnuts, quartered
• 1/4 cup chopped mixed fresh herbs, such as
  sage, rosemary and thyme
• 3 cups low-sodium chicken stock

Directions:

Preheat an oven to 375°F. Butter a shallow gratin pan.

Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.

In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.

Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.

Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more. Serves 10 to 12.

*You can make your own cornbread or buy one at the store

Williams-Sonoma Kitchen.