We’re Back With Cook the Books Fridays and Dorie Greenspan’s New Book! 26 Oct 2018 7:33 PM (7 years ago)
Hello, Doristas!
Did you miss us? We sure missed you! It’s been a long time and a total life transition for us. We’ve both retired – and we moved from SoCal to East Tennessee – from a brand new beach house to a house built in 1855 in the foothills of the Appalachian Mountains!
So, we’re ready to jump back into blogging with Dorie Greenspan’s newest (13th!) cookbook, Everyday Dorie: The Way I Cook. The first recipe we made is My Newest Gougeres. Gougeres are delicious little appetizers and were the first recipe we made from Around My French Table eight years ago! They’re crisp on the outside and soft on the inside. They’re delicious and addictive – studded with crunchy toasted walnuts and seasoned with cheddar cheese and French mustard!
Although they’re typically served with wine as appetizers, we served them with Butternut Squash Soup for a flavorful fall meal.
Take a few moments to see how our fellow chefs did at Cook the Books Fridays! We’re looking forward to exploring Dorie’s new cookbook and to catching up with all of you!
Happy Autumn!
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Taking a Break! 6 Oct 2015 8:50 PM (10 years ago)
Hello, Everyone!
I’m sorry we’ve been off-line lately. You see, I was suddenly offered an opportunity to retire early from my day job. As you can imagine, this required us to think quite a few things through. In the end, it all worked out. But, I while I was busy turning over my work and celebrating, I neglected my blog. We have a bit more celebrating to do, so hope to be back to blogging by the end of November.
In the meantime, please peruse our recipe archives.
Thanks for stopping by!
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Method of Procedure: Seared Halibut in Saffron Broth 20 Aug 2015 7:56 PM (10 years ago)
You know what makes a great cook? Know-how. Sure, we all improve with experience, but an understanding of the basics creates a foundation to build from. So, when I was offered a review copy of renowned chef Thomas Gosney’s new book, “Method of Procedure,” I seized the opportunity. Thomas is a professional chef with a gift for teaching others. Not only do his techniques yield great results, he provides great instructions and photos with each recipe. From stock to entrees to desserts, his book is full of delicious recipes that are easy to follow. Once you learn the basics, you can create a variety of dishes with a variety of flavors.
- 2 6 - 8 oz. Fresh Halibut Filets
- 1 tbsp. Olive Oil
- ½ tsp. Sea Salt or Kosher Salt
- Fresh ground Black Pepper to taste
- Saffron Broth
- 1 tbsp. Olive Oil
- 1 Onion, julienne sliced
- 1 Carrot, julienne sliced
- 1 bulb Fennel, julienne sliced (save 1 fennel top sprig)
- 1 tbsp. Fresh chopped Garlic
- 3 cups Chicken Broth, or Vegetable
- 10 threads Saffron, ¼ tsp.
- 2 tbsp. Pernot, or White Wine
- 2 cups Baby Spinach
- 1 cup Sunflower Sprouts, can use Pea or Bean Sprouts
- Preheat oven to 400 degrees. Season fish on both sides with salt and pepper, set aside. Heat olive oil in large pan on medium heat. Add sliced onions and cook until browned. Add Carrot and fennel, continue cooking for 1 minute. Add chopped garlic and saute for additional minute. Add Pernot or White wine. Be careful with Pernot will ignite and flame up if you're using a gas stove. Pour in chicken broth. Add saffron and fennel sprigs breaking it into small pieces. Simmer for 3 - 4 minutes and turn off heat.
- Add olive oil in separate pan on medium high heat. Sear fish by placing in pan and quickly using a circling motion to prevent sticking. Cook for 1 minute and turn fish over, place into preheated oven. Bake for 4 - 5 minutes depending on thickness of the fish. If the halibut is thinly cut reduce time to 2 - 3 minutes. DO NOT OVERCOOK! Halibut will be dry. While the fish is baking place spinach and sprouts into serving bowls. Remove fish from oven. Using a spatula place fish on top of the spinach and sprouts. Bring the saffron broth to a rapid boil and pour over fish, saving the cooked vegetables for the garnish on top. Serve immediately.
The first recipe we decided to was for this fish dish. We placed a spoonful of steamed white rice under the spinach to complete our meal. Wow – all of the flavors play together beautifully. The earthiness of the root vegetables and saffron balance the mineral flavor of the spinach and sprouts and the sea-fresh flavor of the fish. Our brother-in-law, Jerrie, is an avid fisherman and we used a lovely piece of his line-caught Alaskan Halibut to make this delicious dish. The heat from the broth cooks the spinach and keeps the fish moist. This great preparation was easy enough to make on a weeknight. Thomas’ directions are clear and easy to follow with amazing results.
Next, we’re looking forward to trying the Chicken Corn Chowder, Chambord Bacon Dressing, Tandoori Chicken, Herb Stuffed Artichokes, and Peach Cream Pie! This is a wonderful cookbook for anyone who wants to become a better cook. The fundamentals of great cooking will stay with you and support your growth as a home chef. And it’s beautiful enough for a wedding gift.
This book is similar to having a private cooking class with celebrity chef Thomas Gosney in your kitchen. It’s just like Thomas is standing right next to you guiding you along, step-by-step for a successful cuisine! ~ Press Release
To learn more about Thomas Gosney and his great new cookbook, visit his website.
Enjoy!
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Tomato Vinaigrette 12 Aug 2015 1:05 PM (10 years ago)
We have a steady crop of Sungold tomatoes right now. In looking for delicious salad ideas, I came across this great recipe for Tomato Vinaigrette which also uses the fresh herbs in our garden. We served it with salad made with Romaine and Butter lettuce from our garden as well. The second night, we added more tomatoes to the vinaigrette and tossed it with chilled fettuccine and cooked shrimp. This dressing is so delicious and versatile, you’ll be sure to find many ways to enjoy the freshest flavors of summer!
- 1 shallot, minced
- 2 garlic cloves, minced
- 3 tablespoons white wine vinegar or champagne vinegar, plus more as needed
- 2 cups small cherry tomatoes, preferably a mix of orange, yellow, and red
- Juice of 1 lemon
- Kosher salt
- Black pepper in a mill
- ½ cup extra virgin olive oil, plus more if needed
- 2 tablespoons minced fresh chives, Italian parsley, basil, or a mixture of all three
- Put the shallot and garlic in a medium bowl, add the vinegar, and let sit for 15 to 20 minutes.
- Meanwhile, cut the cherry tomatoes in half through their equators; if they are particularly large, cut each half in half.
- Stir the lemon juice into the shallot mixture and season with salt and several turns of pepper.
- Stir in the olive oil. Add the herbs, toss gently, taste, and correct for salt, oil, and acid, as needed.
- Use within 30 minutes or refrigerate, covered, for up to 2 days. Return to room temperature before serving.
We think this vinaigrette would be excellent on chicken, steak, or fish as well.
Enjoy!
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Spiced Peach Muffins 8 Aug 2015 2:54 PM (10 years ago)
I love peaches! Their season is far too short in Southern California so I try to make the most of them every year. David Lebovitz’s Peach Ice Cream is one of the best ways to enjoy them but since we can’t eat ice cream for breakfast (well, I suppose we could…), I decided to try these luscious muffins from King Arthur Flour. The batter, made with brown sugar and spices, creates a perfect base for the sweet peaches. These muffins are topped with cinnamon sugar and I think it would be great to sprinkle crushed walnuts on top, too. So, if you’re looking for a delicious way to make the most of summer peaches, you can’t go wrong with these muffins. They make a large batch, too, so you’ll have plenty to share.
- 4½ cups (19 ounces) unbleached all-purpose flour
- 1 teaspoon salt
- 4½ teaspoons (3/4 ounce) baking powder
- 2 cups (16 ounces) dark brown sugar
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup (5¼ ounces) vegetable oil
- 1¼ cups (10 ounces) milk
- ½ teaspoon almond extract (my addition)
- 3 large peaches, peeled and diced, or 3 cups small whole berries or other fruit, diced
- Cinnamon sugar
- Preheat the oven to 400 degrees F.
- Line muffin tins with papers.
- Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Whisk until brown sugar is evenly distributed and there are no lumps.
- In a separate bowl or large measuring cup, beat eggs, vegetable oil, almond extract, and milk together, then stir into dry ingredients.
- Gently stir in the fruit.
- Heap the batter into the cups; they'll be very full. Sprinkle the tops with cinnamon sugar.
- Bake for 25 to 30 minutes, or until a cake tester comes out clean.
- Remove from the oven, let cool for 5 minutes on a rack, then remove from pans to finish cooling
Enjoy!
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Langostino Risotto 5 Aug 2015 9:06 PM (10 years ago)
Langostino may be seen as poor man’s lobster, but that’s okay with me! It’s delicious and easy to prepare (as long as you buy it shelled). Trader Joe’s sells them frozen and we like to keep them on-hand for quick weeknight dinners that taste like something special. I love adding fresh summer vegetable to risotto. Take this base recipe and make it yours by changing up the vegetables!
- 3 Tablespoons Olive Oil
- 4 Green Onions, finely sliced
- 1 cloves Garlic, minced
- 1 cup Arborio Rice
- ½ cup white wine
- 4 cups Vegetable Broth
- 1 cup green beans, sliced into 1" segments
- 1 large tomato, seeded and diced
- 1 pound Langostino, shelled and deveined
- 2 Tablespoons cooked Bacon Bits
- 1 teaspoon Italian Herb Mix
- Pepper, to taste (you probably won't need to add extra salt)
- ¼ cup Parmesan Cheese, shredded.
- In a large skillet, saute olive oil, green onions, and garlic.
- When the onion starts to soften, stir in the Arborio rice and stir until it just begins to brown.
- Then add white wine and simmer until it is almost all absorbed.
- Add vegetable broth in 1 cup increments, stirring frequently, until most of the liquid is absorbed before adding the next cup.
- Then stir in green beans, tomatoes, and Italian herbs.
- When the green beans begin to soften, add the langostinos, and stir until they're cooked through, being careful not to over-cook them.
- Add pepper, to taste (you probably won't need to add extra salt).
- Stir in bacon bits.
- When most of the liquid is absorbed, stir in Parmesan Cheese and keep stirring until thoroughly combined.
- Let rest for 5 - 10 minutes before serving.
- Top with additional Parmesan Cheese, if desired.
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New Orleans Stuffed Artichokes 25 Jul 2015 8:02 PM (10 years ago)
Artichokes are an absolute favorite vegetable in our house. Do you ever wonder who first decided to try to eat this prickly vegetable? Artichokes originated in Northern Africa and the Mediterranean. To this day, they feature prominently in the cuisine of both areas. This recipe is adapted from Louisiana Cookin’ Magazine. We imagine it’s the Italian influence on the food of New Orleans that created this specialty. This appetizer requires a bit of preparation but is so delicious!
- For the Artichokes
- 2 large artichokes
- 1 lemon, halved
- ¼ teaspoon salt
- Water for the pan
- For the Seasoned Bread Crumbs
- 1 cup Italian Style Bread Crumbs
- ½ cup grated Parmesan Cheese
- 1 Tablespoon dried Parsley
- ½ teaspoon each Dried Garlic Powder, Onion Powder, salt, and pepper
- ¼ cup olive oil, plus more to coat artichokes
- Cut stems from artichokes so they sit flat.
- Cut upper ⅓ of artichokes off with a very sharp knife. Be careful because the thorns are sharp!
- Using a pair of kitchen shears, cut the tops of remaining leaves off to remove the thorns.
- Rub all of the cut surfaces with ½ of the lemon and place cut-side down on a plate.
- Working with one artichoke at a time, remove the center petals and the fuzzy part of the flower beneath them - we find that a grapefruit spoon works perfectly for this task.
- Squeeze lemon juice into the center of the artichoke, and return to plate, placing cut-side down to prevent oxidation.
- Once both artichokes are cleaned, mix together the stuffing.
- For the Seasoned Bread Crumbs
- In a small mixing bowl, stir together the bread crumbs, cheese, parsley, and seasoning with a fork. Drizzle olive oil into the mixture, stirring until evenly distributed.
- Stuff and Cook the Artichokes
- Turn artichokes right-side up and drizzle with olive oil.
- Working with half of the stuffing mixture, hold artichoke over the bowl and press petals widely . Fill the center and as much in between the leaves of the artichoke as you can.
- Place artichokes right-side up in deep, lidded pot with about 1 inch of water and the reserved lemon half in the bottom.
- Steam over medium-high heat, keeping an eye on the water level and adding more as needed, for 1 hour.
- The artichokes are done when the petals closest to the center can be pulled out easily with a pair of kitchen tongs.
- Serve in bowls and bring a large bowl to the table for discarding the petals as you eat them.
- Cut the artichoke heart with a knife and enjoy it with the remaining stuffing.
Take a look at these past posts for more delicious ways to stuff artichokes:
Stuffed Artichokes (Carciofi Ripieni)
Lyonnaise and Garlic Herb Cheese
Enjoy!
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Vom Fass Whisky ~ For Medicinal Purposes 15 Jul 2015 6:39 PM (10 years ago)
Remember when I was invited to write a feature on the new Vom Fass store in downtown Ventura? Well, I was thrilled to be invited back for their Tour of Scotland whisky tasting event. Of course, I brought my resident whisky expert, John! John lived in Scotland for several years and he learned about Scotch Whisky while tasting it with his dad. We were immediately greeted by Eric Alcorn who hosted me on my previous visit to the shop. He showed us a map of Scotland and explained a little about the whisky from each region.
Whisky is traced back to the 1400s in Scotland where it was made by monks for medicinal purposes. Through the ages, the whisky-making process was learned by surgeon-barbers and other distillers. When taxes grew too high, whisky-making went underground and was sold by boot-leggers until the mid-late 1800s. Now there are micro and major distilleries around Scotland’s waterways. Fast-forward to today when we are lucky to taste small-batch Scotch Whisky in America. Each offering from Vom Fass is personally selected and exclusively offered by them outside of the distillery.
Eric poured small tastes of six exclusive Scotch Whiskies. Just like during a wine tasting, we moved from the lightest to the most robust flavors. We started with Blair Athol, a 12-year-old single malt Scotch, aged in Sherry casks in a distillery that was established in 1825. Next, we tried Dailuaine, a 12-year-old Speyside single malt Scotch aged in oak. We moved along to Auchentoshan, an exclusive 16-year-old triple-distilled Scotch from a distillery near Glasgow. Next, we tasted Bowmore, a 22-year-old single malt Scotch from a distillery in the Island of Islay that was established in 1823. This rare whiskey is a wonderfully mellow with hints of hay and honeysuckle. The Cragabus Scotch is a proprietary blend, created by master blender, Stewart Laing, of Whisky from some of the most famous Islay distilleries: Laphroig, Caol Ils, Bowmore, and Ardbeg. Since we were enjoying the Scotch immensely, Eric poured the 12-year-old Dailuaine Speyside for us as well. It was really smooth with an oaky, honey finish.
When John asked what I wanted to take home, I told him that I liked the Dailuaine Speyside and that he should get whatever else he liked. I also wanted to get the Vanilla Dream Liqueur that I had tasted the last time I was at Vom Fass. Deena, one of the salespeople, suggested we try a 2:1 mix of Latte Machiatto Creme with Irish Whiskey Liqueur – it was amazing! Just pour it into a cocktail shaker filled with crushed ice, shake until cold, and strain into a glass. The Latte Machiatto Creme is a creamy coffee liqueur and the Irish Whiskey Liqueur is a blend of whiskey, honey, and lemon. The combination is a bit like Bailey’s Irish Cream but SO much better! Of course, we added those to our shopping basket, too. We tried to come up with a fun name for this drink. I kind of like “Deena’s Dream Liqueur.”
We have a lovely wine broker who always says, “Don’t cook with it if you wouldn’t drink it.” Well, we think the same is true about Scotch, so we made this wonderful Whiskey Caramel Sauce and served it over French vanilla ice cream. It was a sweet, peaty, and buttery complement to the ice cream. It would make a delicious milkshake, or imagine a spoon swirled into hot coffee.
- 4 tablespoons butter
- 1 cup firmly packed dark brown sugar
- ¼ cup Scotch Whisky
- ½ cup heavy cream
- pinch sea salt
- In a small saucepan, over medium heat, stir the butter and sugar until smooth.
- Add whisky and cook for 3 minutes, stirring constantly.
- Stir in cream and cook for another 3 - 5 minutes.
- Remove from heat and stir in salt.
- Allow to cool.
- May be served warm, or cooled.
Whether you’re looking for a treat for yourself, or a friend, be sure to stop by Vom Fass for a fun tasting experience. You’re sure to come away with a one-of-a-kind gift. They will fill any shape/size bottle with anything you like – oh, and you get to taste it, too!
Cheers!
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Giant Chocolate Cake with Cowboy Coffee Frosting 5 Jul 2015 5:28 PM (10 years ago)
Do you remember the movie, “Giant?” It was James Dean’s last full-length feature film. Set in Texas, it was an epic drama made with the biggest stars, Elizabeth Taylor and Rock Hudson. People have always been fascinated by Texas wealth, and by cowboys. Rachel Rather created this Giant cake as a tribute to the 1956 classic movie. I knew it was just the cake to celebrate my husband’s birthday this year! I have all three of her cookbooks and everything I’ve made from them is just delicious.
- For the Cake
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ pound good-quality bittersweet chocolate, coarsely chopped
- 4 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon baking soda
- 1 cup sour cream
- 4 large eggs
- 4 cups all-purpose flour
- 2 cups hot brewed coffee
- For the Frosting
- 8 tablespoons instant espresso coffee powder
- ⅓ cup hot brewed coffee
- 2 pounds (8 sticks) unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla bean paste
- Fresh strawberries, for garnish (optional)
- To Make the Cake
- Preheat the oven to 350 degrees F. Place 1 oven rack in the top third of the oven and second in the bottom third. Line three 9-inch round cake pans with parchment paper rounds, grease with butter or cooking spray, dust the pans with flour, and knock out the excess.
- Melt 1 cup butter and chocolate in a metal bowl set over a saucepan with 2 inches lightly simmering water. Stir constantly until the chocolate is completely melted. Whisk in the granulated sugar and vanilla extract. In a small bowl, stir the baking soda into the sour cream. Whisk the sour cream-soda mixture mixture in the melted butter and chocolate; whisk in the eggs, 1 at a time, then whisk in the flour until thoroughly combined. Add the 2 cups hot coffee and whisk until smooth.
- Spoon batter evenly into the prepared cake pans. (Each cake pan will have about 3 cups of batter.) Set 2 filled pans on 1 oven rack and the remaining pan on the other. Arrange the cake layers on the racks so that no layer is directly over another. Bake until the cake is firm to the touch and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Monitor the layers carefully for doneness; each one may be done at a different time. Cool the layers in their pans about 10 minutes; unmold onto wire racks to cool completely.
- To Make the Frosting
- Dissolve the espresso powder in the ⅓ cup hot brewed coffee. Set aside to cool. Using an electric mixer fitted with the paddle attachment, beat the 2 pounds butter and powdered sugar on medium-high until light and fluffy, about 3 minutes. Add the cooled espresso and vanilla paste and beat until even lighter and fluffier than before, an additional 4 to 5 minutes.
- To Assemble the Cake
- Stack 1 cake layer on a serving plate and spread the top with about 1 cup of the frosting. Repeat with the second cake layer and another 1 cup frosting. Stack the final cake layer on top of the first 2 and generously cover the cake's top and sides with the remainder of the frosting. Garnish with fresh strawberries, if desired.
- Do it Early
- The cake can be made up to 1 day in advance, frosted and refrigerated. Take the cake out of the refrigerator about 3 hours before serving. Serve at room temperature.
This cake is moist and has a deep chocolate flavor. The light buttercream, infused with coffee, is the perfect complement to the rich flavor and texture of the cake. Our family thoroughly enjoyed this special dessert and, most importantly, so did John!
Long before we met, John and I each lived in Texas – I spent my senior year of high school in Arlington, then attended the University of Dallas. John worked for an oil company in Victoria – he moved there shortly after I moved to san Diego to attend graduate school. So, we enjoy Texan cuisine and history. Texas has more pride of place than anywhere else I’ve lived.
Happy Birthday, John! I love you and you are the GIANT of my heart!
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You Be Sweet! Blackberry Crumb Pie 2 Jul 2015 8:35 PM (10 years ago)
You know that feeling you get when you find five or ten dollars in the pocket of a jacket you haven’t worn in awhile? What if you found something even better? Remember when John and I traipsed off to Paris to celebrate our 6th anniversary in April? Well, when I opened my suitcase to start packing, I noticed that the top was really heavy. When I looked inside the pouch, I found…a cookbook! How long do you think it had been there? A year and a half! Yep. When we visited New Orleans and took a cruise on the great Mississippi River, we stopped at a very tiny historically significant town called St. Francisville. There’s a lovely gift shop called Sage Hill Gifts where we bought gifts for our (Southern) family and I picked up a cute Southern cookbook, You Be Sweet by Patsy Caldwell and Amy Wilson, and promptly forgot about it!
The cover recipe caught my eye and since berries are at their best right now, I decided to try it. Let me just say this was unlike any pie I’d ever had before, and it’s just delicious. Blackberries are nested in sweet, creamy filling topped with crispy streusel. Yum! Trust me when I tell you that it won’t be a year and a half before I make it again!
- For Filling
- 1½ cup blackberries
- 1 (9-inch) pie shell, unbaked
- 2 large eggs
- 1½ cups sugar
- ⅓ cup all-purpose flour
- ½ cup evaporated milk
- Topping
- ¼ cup butter
- ½ cup all-purpose flour
- ⅓ cup sugar
- ⅛ teaspoon salt
- To Make the Filling
- Preheat the oven to 325 degrees.
- Put the blackberries in the pie shell.
- In a small bowl, mix together the eggs, sugar, flour, and evaporated milk.
- Pour the mixture over the berries.
- To Make the Topping
- In a small bowl, mix the butter, flour, sugar, and salt until the mixture becomes crumbly (I used a pastry cutter for this).
- Sprinkle over top of the filling.
- Bake 50 to 55 minutes, or until the top is golden brown. (I had to bake my pie about 10 extra minutes.)
This very sweet cookbook is filled with charming recipes and anecdotes. The fact that the recipes are straight-forward and easy to follow, no doubt comes from Patsy owning and operating WaterTown Food Concepts, a cooking school in Charlotte, Tennessee. With 11 chapters of the just-right dessert for the just-right occasion, you’re sure to find something to satisfy your sweet tooth here. From Funeral Pie to Divided South Banana Pudding to Miss Vara’s Cherry-Berry Jam Cake with Caramel Icing, how could you not?
I’ll bet you can’t wait to see what I find next!
Enjoy, Y’all!
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