Chocolate Soufflés
Everyone thinks that soufflés are difficult to make. They are easier than you think plus they make quite an impression. They are great as individual desserts and are beautiful as one large dessert.
INGREDIENTS
1 ¼ Cups plus 3 Tablespoons Sugar
¼ Cup Unbleached Flour
1 Teaspoon Instant Espresso Coffee Crystals
1 Cup Milk
5 Ounces Chopped Unsweetened Chocolate
3 Tablespoons Softened Butter
4 Large Separated Eggs
2 Large Egg Whites
2 Teaspoons Vanilla Extract
¼ Teaspoon Salt
Powdered Sugar
In a heavy 3 quart saucepan combine 1 ¼ cups sugar, the flour and the espresso powder. With a wire whisk, gradually stir in the milk until blended. Cook over medium heat for 1 minute until the mixture has thickened and boils. Remember to constantly stir. Remove from the heat when it hits the boiling point. Next, stir in the chocolate and butter until both are melted and smooth. With the whisk beat in the egg yolks until well blended. Stir in the vanilla and cool until the mixture is lukewarm. Preheat the oven to 350° F. Grease eight 6 ounce ramekins or custard cups or a 2 quart soufflé dish. Sprinkle lightly with the remaining 3 tablespoons of sugar. You will need a large bowl and a mixer on high speed for this next part. Beat the egg whites and salt just until stiff peaks form when the beaters are lifted. With a rubber spatula, gently fold one third of the beaten egg whites into the chocolate mixture. Fold back into the remaining egg whites JUST until blended. Spoon into the prepared ramekins or soufflé dish and bake for 25 minutes until the soufflés have puffed and centers are glossy. Bake 35 minutes for a large soufflé. Dust with powdered sugar and serve immediately. Serves 8
Southern Fried Chicken
Before World War II, the only times most families had chicken were special occasions like holidays and Sunday dinners. Fried chicken used to be an expensive treat only eaten a couple of times a year. Due to the creation of large scale chicken farms chicken has become much more affordable. As a child I remember eating fresh killed chicken at my grandmother’s house in Nebraska. She had a special tree stump that she used as her chopping block.
INGREDIENTS
4 Pounds of Chicken Pieces
1 ½ Cups Whole Milk or Buttermilk
2 Large Eggs
2 ½ Cups Unbleached Flour
2 Tablespoons Kosher Salt
2 Teaspoons Freshly Ground Black Pepper
3 Cups Vegetable Oil
Rinse and pat dry the chicken pieces. Set aside. Combine the milk and eggs in a medium sized bowl and mix well. In a large zip lock bag combine the flour, salt and pepper. One at a time dip the chicken pieces in the milk mixture and let the excess drip off into the bowl. Put one or a few of the chicken pieces in the zip lock bag with the flour and shake lightly to coat thoroughly. Remove to a plate and repeat with the remaining chicken pieces. In a fryer or in a heavy skillet heat the oil to 350° F. Fry a few pieces of the chicken at a time for 10 minutes on each side until golden brown and cooked through. The breasts should take a bit less time than the other pieces. Test with a fork to see if the juices run clear to check for doneness. Remove to a plate covered with paper towels to drain the excess oil. Sprinkle with additional salt if you like. Serves 4
Pastel Tres Leches
INGREDIENTS
1 ½ Cups Unbleached Flour
1 Teaspoon Baking Powder
½ Teaspoon Salt
6 Eggs
1 Cup Sugar
4 Teaspoons Vanilla Extract
14 Ounces Sweetened Condensed Milk
12 Ounces Evaporated Milk
3 Cups Heavy Cream
2 Tablespoons Sugar
Optional Fresh Fruit
Preheat the oven to 350° F. Grease a 9×3 inch spring form pan. In a medium bowl sift the flour, baking powder and salt together. In a separate medium bowl mix (with a mixer) the eggs and sugar together. Beat on high for 5 minutes. Reduce the speed and add the water and one teaspoon of the vanilla. Mix well. Gently fold the flour mixture into the egg mixture. Pour the batter into the spring form pan and bake for 35 to 45 minutes by placing the cake in the center of the oven. The cake should be firm in the center and starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack for 15 minutes. Place a plate over the cake and turn upside down to remove the cake from the pan. Next gently place the cake right side up onto your serving dish.
To serve make sure your platter has a lip to hold in the milk. In a bowl, mix together the evaporated milk, the condensed milk, 1 cup of the heavy cream and 2 teaspoons of vanilla. Using a long tooth pick, ice pick or skewer, poke holes all over the cake. The holes will allow the cake to absorb more of the milk. Slowly pour or spoon the milk mixture all over the cake and allow it time to soak in before adding more milk. Refrigerate. When ready to serve the cake, place the 2 cups of whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon of vanilla and sugar one tablespoon at a time. Beat on high until stiff peaks form. Spread the whipping cream generously on the top of the cake. Garnish with sliced fruit if you like. Serves 8
Blackberry Cheesecake
I love cheesecake. Growing up I would go blackberry picking in my neighborhood. There was always some area with overgrown blackberry bushes. Picking up my childhood sandbox bucket I would set myself to the task of bringing home a bucketful of blackberries. Not many would make it home and the evidence would be all over my face.
INGREDIENTS
40 Crushed Vanilla Wafers
6 Tablespoons Melted Butter
16 Ounces Softened Cream Cheese
¾ Cup Sugar
2 Tablespoons Unbleached Flour
2 Teaspoons Vanilla Extract
1 Cup Creamed Cottage Cheese
¼ Cup Cherry Brandy
3 Eggs
4 Cups Fresh Blackberries
1 Tablespoon Cherry Brandy
1 Tablespoon Sugar
In a medium bowl stir together crushed vanilla wafers and butter. Press the mixture into the bottom and up the sides of an 8 inch spring form pan and set aside. In a large bowl stir together cream cheese, ¾ cup sugar, flour and vanilla. Beat with an electric mixer on low until smooth and set aside. Place the cottage cheese in a food processor and blend until smooth. Sit into the cream cheese mixture. Next, stir in the ¼ cup cherry brandy. Beat in the eggs on low speed until combined. Don’t over mix as you don’t want to incorporate too much air into the batter. Preheat the oven to 375° F. Pour half of the cheese cake mixture into the crust lined pan. Spread 1 cup of the blackberries on top. Top with the remaining cheese cake mixture and ½ cup of the blackberries. Place in a shallow baking pan in the preheated oven. Bake for 40 to 45 minutes until center appears almost set. Cool on a wire rack for 20 minutes. Loosen the sides and cool completely. Cover and chill for 2 hours. To serve cut the cheesecake into wedges and top each with the blackberries. Serves 10
Prime Rib Roast “Au Jus”
Prime Rib Roast or Standing Rib Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib Roast will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow-roast with dry heat. In the U.S., it is common for bbq purists to apply smoke to the uncooked rib roast at low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is frequently served as a side dish with prime rib.
INGREDIENTS
3 ½ Teaspoons Sea Salt
1 ½ Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Bones)
2 ½ Cups Red Wine
2 ½ Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon salt, ½ teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 ½ teaspoons of salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 ½ cups red wine and ½ cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Cannoli
A Sicilian pastry dessert that originated in the Palermo region where cannoli were prepared during Carnevale season as a symbol of fertility. The pastry eventually became a year round dessert throughout Italy although in Italy they are commonly known as cannoli siciliani. Cannoli are sometimes called cannolis which is not the correct term. Cannoli is the proper plural and cannolo is the singular (cannolu in Sicilian means little tube).
INGREDIENTS
Shells:
3 Cups Unbleached Flour
¼ Cup Sugar
¼ Teaspoon Ground Cinnamon
3 Tablespoons Shortening
1 Egg
1 Egg Yolk
½ Cup Sweet Marsala Wine
1 Tablespoon Distilled White Vinegar
2 Tablespoons Water
1 Egg White
1 Quart Oil For Frying
Cream:
2 Pounds Ricotta Impastata
½ Pound Sugar
¼ Teaspoon Cinnamon Oil
1 Teaspoon Vanilla Extract
2 Ounces Chocolate Chips
In a medium bowl mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than small marbles. Make a well in the center and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix until the dough becomes stiff then knead on a clean surface. Feel free to add a bit more water if needed. Knead for 10 minutes and then cover and refrigerate for 2 hours. Divide the dough into thirds and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. If you don’t have a pasta machine then you will need to keep rolling the dough until it is super thin. Place the sheet of dough on a lightly floured surface. Using a form or a large glass or bowl, but out 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll the dough around the cannoli tubes. Seal the edge with a bit of egg white. The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many kitchen stores carry them or go online and find them. The tubes are 6 to 8 inches long, hollow and stainless steel.
Heat the oil to 375° F in a deep fryer or a deep heavy skillet. Fry the shells on the tubes a few at a time for 2 to 3 minutes or until golden brown. Use tongs to turn as needed. Carefully remove the shells using the tongs and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes. Carefully twist the tube to remove the shell. Using a towel may help you get a better grip. Wipe off the tubes and use them for more of your shells. Repeat the frying process until you have fried all of the shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hour before serving.
For the cream add the Ricotta Impastata, sugar, cinnamon oil and vanilla extract into a mixer on medium speed. Mix for 2 minutes. In the last ten seconds add the chocolate chips. The filling for the cannoli are made from a high quality Impastata Ricotta Cheese which is a type of ricotta that has been drained of almost all of its moisture. It is smooth and has a very fresh taste. It keeps for a long time in the refrigerator and will not make the cannoli soggy due to the lack of moisture. If you cannot find Impastata Ricotta, then you can use the Sorento Ricotta Cheese from the grocery store. You will have to drain it overnight to reduce the moisture in the cheese.
Makes approximately 30 cannoli
Rosemary & Parmesan Encrusted Rack of Lamb
INGREDIENTS
4 Half Racks of Lamb
1 Cup Dijon Mustard
1 Bunch Fresh Rosemary
1 Pound Grated Parmesan Cheese
1 Pound Panko Breadcrumbs
½ Teaspoon Freshly Ground Black Pepper
1 Teaspoon Kosher Salt
Preheat the oven to 475° F. To make the crust add panko breadcrumbs, chopped fresh rosemary, salt, pepper and grated Parmesan cheese in a medium sized bowl. Make sure to discard the rosemary stems. Mix well. Brush racks of lamb with the Dijon mustard. Dip the racks of lamb into the breadcrumb mixture. Cook the racks of lamb on a roasting pan for 15 minutes for medium rare lamb. Remove from oven and place on serving platter. Serves 4
Mango Citrus Chicken Kabobs
INGREDIENTS
5 Pounds Boneless & Skinless Chicken Breasts
1 Large Orange or Red Bell Pepper
MARINADE
½ Pound Peeled/Pitted/Diced Fresh Ripe Mango
1 Pound Spicy Mango Chutney
1 Diced & Cleaned Green Bell Pepper
1 Teaspoon Fresh Cilantro
1 Teaspoon Fresh Chopped Jalapeno Pepper
1 Teaspoon Fresh Lime Juice
4 Teaspoons Teriyaki Sauce
1 Teaspoon Thai Chili Sauce
1 Teaspoon Salt
Combine all of the marinade ingredients in a food processor and blend for 20 seconds. Cut the chicken breasts into 1 ½ inch cubes. Place chicken cubes in a large zip lock bag or a square pan. Pour marinade over chicken cubes and place in the refrigerator. Marinade for at least 3 hours. In the meantime cut up the bell pepper into pieces. Soak 10 wood or bamboo skewers in water for 20 minutes. This prevents the skewers from burning on the grill. Remove marinated chicken from the refrigerator and arrange the chicken and pepper on the soaked skewers. Place on a medium-high heat grill and grill for 6 to 8 minutes on each side. Serve warm. Serves 4
Fettuccine Alfredo
Named by Alfredo de Lelio at his restaurant, Alfredo, on the via Scrofa in Rome in 1914 as a variation of fettuccine al burro (fettuccine with butter). The dish became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. Alfredo proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread. In 1938 di Lelio retired and sold his restaurant. The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall and everything else. As of 2011 the restaurant is still in business under the name Alfredo alla Scrofa.
INGREDIENTS
12 Ounces Dried Egg Fettuccine
½ Cup Butter (1 Stick) Plus 1 Tablespoon Unsalted Butter
½ Cup (4 Ounces) Grated Parmigiano- Reggiano Plus Additional For Sprinkling
2/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Cook the fettuccine in an 8 quart pot of salted boiling water until al dente. Reserve ¼ cup cooking water and then drain the pasta in a colander. Do not rinse the pasta. Melt 6 tablespoons (3/4 stick) butter in a 3 quart flameproof gratin dish over low heat. Next, add the cooked pasta and toss to coat. Add the cheese, reserved cooking water, cream, salt, pepper and the remaining 3 tablespoons thinly sliced butter. Toss to combine well. Sprinkle with additional cheese and serve immediately. Serves 4
Basic Yellow Cake
I love this recipe. It is incredibly versatile. If you want to add fruit or flavorings to the cake you can. Use whatever frosting that you wish. Dress this cake up or dress it down. You can use this recipe for layer cakes, cupcakes, loaf cakes or specialty pan cakes. It suits all occasions from everyday to a special occasion.
INGREDIENTS
3 Cups Sifted Cake Flour
2 ½ Teaspoons Baking Powder
½ Teaspoons Salt
1 ¾ Cups Sugar
2/3 Cup Softened Butter
2 Eggs
1 ½ Teaspoons Vanilla Extract
1 ¼ Cups Milk
Preheat the oven to 350° F and grease tow 8 inch round cake pans. Line prepared cake pans with parchment paper. In a medium bowl sift together the flour, baking powder and salt. Set aside. In a large bowl cream together the butter and sugar until light. Next, add the eggs and vanilla to the creamed butter and sugar mixture until thoroughly combined. Add the flour mixture to the creamed mixture alternating with the milk. Beat well after each addition. Continue beating for one minute. Spread the batter evenly in the prepared cake pans. Bake 30 to 35 minutes or until inserted wooden toothpick comes out clean. Remove from the oven and cool layers, in the pans, on wire racks for 10 minutes. Remove from the pans and cool completely. Fill and frost as you like. For a list of frosting click to the right of this page. Serves 12
