Recipe: Cherry Clafoutis

Recipe Video here!

Cherry Clafoutis

3 cups dark, sweet cherries (fresh or frozen), pitted and halved

1 tsp lemon juice

2 tsp flour

Pinch cinnamon

3 eggs

1 1/4 cups milk

1/8 tsp salt

2/3 cup sugar, separated into 1/3 cup portions

1 tbs vanilla extract

1 tsp almond extract

1 tbs butter

Preheat oven to 425 degrees F. Place cherries on a foil lined baking sheet and roast until soft, about 15 minutes. Transfer to a medium bowl and toss with lemon juice, 2 tsp flour and a healthy pinch of cinnamon. Set aside.

In the pitcher of a blender, or a large flat bowl with an immersion blender, combine milk, eggs, 1/3 cup of sugar, salt, vanilla, and almond extract. Blend on high until combined, about 1 minute. Melt 1 tbs butter in a heavy bottom, oven safe skillet. Pour in a 1/4 inch layer of custard and cook over medium heat until set. Remove from heat.

Add half of the cherries, sprinkle with 1/3 of the remaining 1/3 cup of sugar, then pour on the rest of the custard, finish with the remaining cherries and sugar.

Bake in 425 degree oven until puffed and golden and a knife inserted in the center comes out clean, about 20-30 minutes. Allow to cool in the pan for 20 minutes before serving in wedges.

Recipe: Soft Boiled Eggs Benedict

Brunch is one of those things that is excellent in a restaurant, but can be a bit tricky to perform at home, as the main event tends to rely on the every fiddly ingredient: Eggs.

To present at their best, eggs ought to be enjoyed as soon as they are cooked. But who wants to spend their whole morning in the kitchen hovering over a steaming skillet, serving one plate of flapjacks at a time?

This is a quick and easy dish I rely on when serving brunch in my tiny apartment, and it hasn’t let me down yet!

https://youtu.be/AlrjpYOzPM4

Blender Hollandaise:

(From Mastering the Art of French Cooking)

3 egg yolks

1 stick of butter (melted)

1-2 tbs lemon juice

1/2 tsp salt

1/4 black pepper

In the bowl of a blender combine the egg yolks, 1 tbs lemon juice, salt, and pepper. Blend on high until well combined and thick. Add melted butter 1 tbs at a time, blending continuously. Once half of the butter has been incorporated, add the remaining butter all at once. When the sauce is thick and homogeneous, taste and adjust seasoning with additional lemon juice, salt, and pepper to taste.

If you need to ‘hold’ the sauce while preparing other components, pour sauce in a lidded glass jar, and place in a pan of tepid water to keep warm.

Soft boiled eggs

(adapted from the clever folks at Cooks Illustrated)

Allow eggs to reach room temperature so they don’t crack when placed in the pan. Bring 1/2 an inch of water to boil in a large flat pot with a tight fitting lid. With tongs, gently place eggs in boiling water. Cover with a tight fitting lid and steam for six minutes (for soft, runny yolks. Add another 30 seconds for lightly set yolks, and 30 more seconds for firmer yolks). With tongs, place eggs in a bowl and run cold water over them for 1 minute. Peel eggs under running water, and serve. If you need to warm the eggs just before serving, simply place in warm water for 30 seconds.

St. Patricks Day Recipe: Braised Lamb Shoulder Chops!

A perfect recipe for a cool winter dinner, or to practice now for a St. Patrick’s Day feast!

Braised Lamb Shoulder Chops

2 shoulder chops

3 stalks celery, diced

2 carrots, diced

1 small onion, diced

3 cloves garlic, skinned and left whole

2 anchovies , oil-packed

1 tbs tomato paste

1 cup dry wine (red or white)

1/2 cup stock

1 bouquet garni (2 stalks of rosemary and 6 stalks of thyme)

Salt and pepper

Olive oil

Season the chops with salt and pepper. Pat dry. In a heavy skillet bring a heat a tablespoon of oil to smoking. Sear the chops until crisp and brown on both sides, about 1 minute on each side. Remove chops to a plate. Lower heat to medium. Add the carrot, onion, and celery to the hot pan and cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 30 seconds. Add anchovies and cook for 1 minute until anchovies begin to melt into the vegetables. Add tomato paste and stir to coat the vegetables

Add wine and stock, scraping up any browned bits from the bottom of the pan. Bring liquid to a boil, then return lamb chops and accumulated juices to the pan. If needed, add additional stock or water to ensure the liquid nearly covers the meat. Reduce to a simmer and cover with a tight-fitting lid. Reduce heat to low (or place in a 240degree oven) and simmer until meat is fork tender but not falling off the bone, about 1.5-2 hours.

Remove chops to a plate and cover loosely with foil to keep warm. Skim fat from the surface of the braising liquid. Strain braising liquid through a fine strainer, discard solids. Return liquid to pan and reduce until liquid coats the back of a spoon. Serve chops on a bed of mashed potatoes, glazed in braising liquid and topped with gremolata.

Gremolata

Zest of 1 lemon (fine)

2 cloves of garlic, minced

1/4 cup of fresh parsley, chopped

Combine ingredients and chop fine. cover and refrigerate until ready to use. Can be made up to six hours in advance.

Recipe: (Heart) Beet Wellington

When I was a kid, my mother treated Valentine’s Day with the same attention as most people give Easter. Valentine’s breakfast would feature heart studded socks tucked in my juice glass and conversation hearts in my cereal bowl. This was, of course, after sitting with me a few days prior to design and create an elaborate valentine’s box in which to stow all of the cards and candy I was sure to receive on the Big Day.

Now that I am a grown up, nothing says Holiday like a beautiful meal with an impressive culinary centerpiece. And nothing says ‘I Love You’ quite so well as ‘I made fresh puff pastry for you, with my very own hands.

I wanted to post this in plenty of time for Valentine’s Day, in case you ant to give it a test drive.

Buckle up, kids this one is an epic!

Recipes after the jump…. Continue reading

Speculaas Cookies

This will make me sound like an unabashed nerd, but a well designed grocery store is my happy place. I love turning the corners around aisles to discover unexpected treasures on the end caps.  Encountering baby vegetables of any variety can turn my day around like that Dead or Alive song.

While at Trader Joe’s the other day, picking up some fancy cheese for a Sunday dinner, I impulsively picked up a box of those deliciously addictive Speculoos cookies.  I’d had them before, but in the course of my daily life of writing books and waiting tables, I had forgotten about these gingery, crispy delights.

The Gent and I proceeded to devour the box within 48 hours.

We needed more. So many more. In a cookie-craving frenzy, I pawed through my pantry and uncovered cinnamon, ginger, nutmeg, molasses…. I had eggs, and butter, and flour, even Almond Meal.  Then I was called off work last night and the evening unrolled before me like a blank canvas waiting to be filled.

It was cookie kismet. Continue reading

Hospitality @ Home: Kale Salad

shaved brussels sprouts
kale salad ingredients
the beginnings of a beautiful salad

Let us take a moment to consider Kale. That humble, sweet green with the bitter bite that has the texture of an innertube when not prepared correctly.  You can’t swing a salad spinner around Los Angeles these days without hitting a restaurant with a Kale Salad on the menu.  I am ever hopeful, but alas, have been burned many times by the sub-par kale salad.

Until I encountered the amazing version at Food Lab in Silverlake.  I had read about it on Yelp!, Twitter, Facebook, everywhere, and when I met a friend there for lunch a couple weeks ago, I knew I had to have it. Studded with almonds, shallots, brussels sprouts and romano cheese, this salad is my new obsession.

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Pumpkin & Spice Infused Vodka

pumpkin sugar pumpkin pumpkin vodka recipe

For Thanksgiving this year, I felt like doing something different.  For me, holiday cooking is not so much about cooking the same dishes year after year. No, the holidays are the time that I try over the top recipes that I would never ordinarily have an excuse to make.  This is the time that I bring out the recipes with obscure spices, with several steps, with long preparation times, like this Pumpkin and Spice infused vodka.

It’s adapted from this recipe on Food52.

I used pumpkin instead of butternut squash because I think it’s more seasonal.

To peel and disembowel the pumpkin, pop it in the microwave for 2 minutes on high, then place it on a cutting board and slice it in half down the middle.  Scoop out the guts (reserving the seeds to toast for a yummy snack), then peel and cube the pumpkin.

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