Chef Time!

Chef Time!

Monday, October 10, 2011

New Recipes to Share From My Laboratory

JELLY JEWEL COOKIES

2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking soda
3/4 cup butter, softened
2/3 cup sugar
1 tsp. pure vanilla extract
2 large eggs
2 3/4 cups Wisconsin Cheddar cheese, coarsely grated, divided
Jellies of your choice: apple, grape, strawberry, currant, etc.

Preheat oven to 350. Line baking sheets with parchment paper or leave ungreased. Combine flour, salt, cinnamon and baking soda in a bowl; set aside.
Combine butter and sugar in medium bowl. Cream together. Add vanilla and eggs. Mix to combine. Add flour mixture. Stir in 1 ¾ cups grated cheddar.
Shape dough into walnut-size balls. If desired, roll each ball in 1 cup grated cheddar to coat. Place cookies 2" apart on sheets. Dip your thumb in flour and make a deep indentation in center of each cookie. Fill center with 3/4 tsp. jelly.
Bake until edges are golden brown, about 15 minutes. Let stand for 3 to 4 minutes. Transfer to cooling racks to cool completely.

Chocolate Baklava


1 (16 ounce) package frozen phyllo dough, thawed
1 1/4 c. butter (no substitutes), melted
1 lb. finely chopped walnuts
1 (12 ounce) package miniature semisweet chocolate chips
3/4 c. sugar
1 1/2 tsp. ground cinnamon
1 tsp. grated lemon peel

SYRUP:
3/4 c. orange juice
1/2 c. sugar
1/2 c. water
1/2 c. honey
2 tbsp. lemon juice


Butter a 15-in. x 10-in. x 1-in. baking pan. Layer eight sheets of phyllo dough in pan, brushing each with butter. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
Layer and brush four sheets of dough with butter. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325 degrees F for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack.

LEMON RISOTTO

2 pints (1.25 liters) light chicken or vegetable stock, homemade if possible, or if not…. I use 2 broth cubes 
2 oz/4 tbsp. (60 g) unsalted butter 
1 tbsp. olive oil 
2 shallots, finely chopped 
1 branch celery, finely chopped 
10 oz (300 g) rice for risotto (arborio or carnaroli) 
½ unwaxed, untreated lemon 
5 or 6 fresh sage leaves or ½ tsp. dried sage 
Leaves from a small sprig of fresh rosemary or ¼ tsp. dried rosemary 
1 egg yolk 
4 tbsp. freshly grated Parmesan 
4 tbsp. heavy or light cream 
Freshly ground black pepper


Bring the stock to a boil and remove from heat. Some recipes say to leave it on a low simmer during the preparation of the risotto, but I never do. 
Heat half of the butter and the tablespoon of olive oil in a large skillet, pot or terra cotta risotto dish. Add the chopped shallots and celery – what the Italians call the soffritto - and gently cook for a few minutes until translucent and soft. Add the rice and stir to coat all of the rice well with the fat. Cook, stirring, for a couple of minutes until the rice is translucent. Pour a ladleful or two of the hot broth or stock over the rice, stir and allow to gently boil until the liquid is almost completely absorbed by the rice. 
Continue to add the broth, ladleful by ladleful, or two at a time at the most, over the course of the cooking period, stirring constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding more liquid. 
Meanwhile, grate the zest from the half a lemon and mix it into the finely chopped fresh sage and rosemary or with the dried herbs. Mix this into the rice halfway (about 10 – 12 minutes) into the cooking. 
Continue until the rice is meltingly tender to the bite and the risotto is thick and creamy. This should take more or less 20 minutes. Do not worry if you do not need all of the broth. Or if you do not have enough broth then simply add water at the end as needed. 
Squeeze the juice from the half lemon. In a small bowl, combine and whisk together the egg yolk, the grated Parmesan, the cream, the lemon juice and a generous grinding of black pepper. 
When the risotto is cooked and the rice is very tender, remove the pan from the heat and stir in the egg, cream and Parmesan mixture along with the remaining butter. Cover the pan and allow to rest off the heat for 2 minutes before giving the risotto an energetic stir until well combined. Serve at once. 

Macaroni and Cheese Meatloaf

4 oz. uncooked macaroni
1 lb. Ground beef
½ c. soft breadcrumbs
½ c. milk
2 eggs, slightly beaten
½ c. onion, chopped
2 tbsp. Green pepper, chopped
1/3 c. shredded cheddar cheese
1 tsp. Salt
½ tsp. Pepper

Preheat oven to 350.
Cook macaroni. Mix pasta with the remaining ingredients. Shape into a loaf and bake for 1 hour.

Queso Catfish

4 catfish fillets
¼ c. lime juice
¼ c. beer
¼ c. cornmeal
1 c. tortilla chips, finely crushed
½ tsp. salt
¼ tsp. Cayenne pepper
2 tbsp. Lime juice
2 tbsp. Olive oil
4 oz. Cheddar cheese, cubed
1 tsp. Chili powder
1 tsp. Cumin
½ Chipotle pepper, minced
2 tbsp. Fresh cilantro, chop

In a shallow dish, combine ¼ cup lime juice and the beer. Place fillets into the mixture, turn so that both sides are coated. Marinate for at least 30 minutes. 
Preheat oven to 400. Place a roasting rack onto a baking sheet and spray with cooking spray.
Rinse fillets with cold and pat dry. Throw away the marinade.
In one dish, combine the cornmeal and chips, in another dish, add the remaining lime juice and oil. Dip fillets into the oil and coat both sides. Then dip into the cornmeal and coat both sides. Place fillets onto the rack and bake for 8-10 minutes. While the fish is baking, combine the cheese, chili powder, cumin and chipotle pepper in a small saucepan over medium-low heat. 
Remove fish from the oven to a serving dish, spoon cheese over the fish and sprinkle with the cilantro and serve.

Spiced Pickled Red Cabbage

3 heads red cabbage, 10-12 lbs. Cored and shredded
½ c salt, separated
2 red onions, peeled, halved and sliced thin
¼ c. allspice
¼ c. juniper berries
¼ c. mixed peppercorns
¼ c. celery seeds
2 bay leaves
2 cinnamon sticks, broken
17 oz. Raspberry vinegar
47 oz. Red wine vinegar
1 c. brown sugar
½ c. mustard seeds
1/8 c. ground mace
1 tart apple, peeled, cored and shredded

1) In a large pot, layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
2) After 18 hours of cabbage sitting, layer onions and remaining salt in a separate glass bowl. Cover with cold water and let sit in a cool spot.
3) Transfer cabbage to a colander, a bit at a time to drain and rinse under cold running water.
4) Place cabbage on paper-lined trays to dry for about 6 hours. (Or let sun dry on paper-lined trays for 3 hours.
5) Prepare canners, jars and lids.
6) Prepare the spice bag by placing in a cheesecloth, allspice, juniper, peppercorns, celery seeds, bay leaves and cinnamon pieces. Tie to enclose.
7) In a large pot, combine sugar, vinegars, mustard seeds, mace and spice bag, bring to a boil stirring until sugar is dissolved. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water. Add apple and onions to vinegar mixture. Cook for 5 minutes.
8) Discard spice bag.
9) Remove onions and apple, place in a very large pot or bowl with cabbage tossing to mix altogether.
10) DO NOT discard the liquid. Keep it heated.
11) Packed the mixed veggies into hot jars, leaving ½ inch headspace. Ladle hot vinegar mixture into the cabbage filled jars, leaving ½ inch headspace. 12) Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
13) Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off heat to let sit for 5 more minutes. Remove jars and let cool in a draft free spot to cool.
14) Remove air bubbles.

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