l'echantillons avec peu ryan

Buttercup Macaroni and Cheese

noreply@blogger.com (peuryan) — Fri, 31 Oct 2008 12:03:00 +0000

Roast about a half pound of buttercup squash with some olive oil and salt.
Caramelize 1 large onion and when squash is soft, puree together (with a bit of heavy cream if too thick).
Make a 3 tablespoon butter roux, very, very dark. To the roux, add 1 cup half and half and 1 cup heavy cream. Also, add 2 teaspoons powdered mustard, 1 teaspoon paprika and 1/4 teaspoon jalapeno powder, vegetable bullion and the squash puree. Allow sauce to thicken and add a variety of cheese - I prefer goat cheese and smoked gouda. Cover macaroni with sauce, add 2 beaten eggs, top with panko breadcrumbs and bake on 350.

Sorry, no pictures yet...

Dog Treats

noreply@blogger.com (peuryan) — Thu, 28 Aug 2008 00:03:00 +0000

My dog absolutely loves her vegan, organic, whole wheat peanut butter cookies. They taste good and are good for her! Now if she could only learn a damned trick...

1 cup organic whole wheat flour
1/2 cup rolled oats
2 tablespoons wheat germ
2 tablespoons wheat bran
1 tablespoon flax seeds
1/4 cup soybean oil
1/4 cup honey
1/2 cup peanut butter
1/2 cup water

Mix ingredients together and fit neatly into funky, vegetable shaped sheets and bake at 325 for about 25 minutes. Cool and use to train a dog (or just to shower her with treats!)

Bread Blog

noreply@blogger.com (peuryan) — Tue, 12 Aug 2008 12:53:00 +0000

Because my true love of cooking started with and is carried out through bread, I've decided to make an entirely separate bread blog; a diary of my sourdough starter, if you will. Check it out: http://www.farnkopfia.net/bread/

Banana Bread

noreply@blogger.com (peuryan) — Sun, 03 Aug 2008 05:18:00 +0000

Ring ring ring ring ring ring ring, banana bread, do do do do do!

Banana bread, recipe borrowed from Alton Brown in his cookbook "I'm just here for more food", but altered slightly. I cut back a tiny bit on the amount of banana, added some diced cherries, a bit of a chocolatey layer and some rolled oats. It came out pretty decent, however my oven is far less reliable than Alton's and the bread needed an extra 10 minutes of baking, making it drier than need be.

Bagels

noreply@blogger.com (peuryan) — Tue, 22 Jul 2008 18:21:00 +0000

I love bagels and prefer to eat at least one every single day. They are great in both their simplicity (toasted, with butter) or as part of a complex dish (on a baked egg with caramelized onions, roasted red peppers, scallions and provolone). I prefer my bagels to be chalk full of maltiness which, during toasting, allows their inner sweetness to be released subtly.

I've tried making bagels before to little or no avail - they were either as plain as ordinary rolls or as dense and chewy as though the dough never actually fermented. But this recipe, modified and borrowed from my favorite baker Peter Reinhart, yielded a dozen wonderful little species who were soft, chewy, moist and yet firm. Unlike most bagels which simply crisp up when toasted, the added malt and soaker helps to develop their uncanny ability to improve with flavor.

Ingredients for soaker
1/4 cup whole wheat flower
1/4 cup cracked wheat
2 tablespoons corn meal
1 tablespoon wheat germ
3/4 cups warm water

Ingredients for sponge
1 teaspoon yeast
2 cups bread flour
1 cup warm water

Ingredients for dough
1/2 teaspoon yeast
3 cups bread flour
2 teaspoons salt
1 tablespoon malt powder
1 tablespoon barley malt syrup
1 cup buttermilk

Instructions

Combine ingredients for the soaker the night before and set aside for at least 12 hours (I usually try to do this 24 hours in advance).

Combine ingredients for sponge, cover and set aside for 2 - 3 hours or until the mixture is bubbly. Move the mixture to the refrigerator overnight.

The next day, remove the sponge from the fridge and let warm up (about 1 hour). Mix together the sponge, soaker and dough ingredients and kneed until soft and pliable. Cut into 4 ounce pieces, shape into bagels and let rest for about a half an hour. Move the bagels to the refrigerator overnight. The next morning, remove and drop into boiling water (with a teaspoon of baking powder) for 1 minute on each side. When removed from water, dress with seeds, salt, pepper or any other suitable topping and bake for 5 minutes at 500 degrees and then for about 10 minutes at 450 or until they reach the desired color of brown. Let cool and toast!

Cherry Creme Brulee

noreply@blogger.com (peuryan) — Mon, 21 Jul 2008 21:31:00 +0000

Sugar's ability to caramelize is one of the most sensual food-related experiences known to humankind. Its sweet taste is tempered by the depth of caramel and a wild, burnt aroma. The crunch of the sugar under ones teeth is crisp and brittle. But perhaps most importantly, the sound of a spoon, with precisely enough force so that it cracks the firm surface briskly and is caught by the custard below, is simply breathtaking. This sound is what transforms the creme brulee from ordinary custard into a culinary adventure.

Ingredients

2 cups heavy cream
1 vanilla bean
1 cup cherries, diced or pureed
1/2 cup sugar
3 egg yolks

Instructions
Bring heavy cream and split vanilla bean to a simmer for about 15 minutes and then add the cherries and continue for another 15. Strain the mixture and discard the pulp (or at least save the vanilla bean for another use!).

In a separate bowl, whisk together the egg yolks and sugar until light in color and frothy. Temper the milk into the egg yolks and then fill two ramekins and place into a warm water bath. Bake at 325 for 35-40 minutes or until the mixture has a sight jiggle in the middle. Remove and let chill completely.

Now for the best part...
Add a level of sugar to the top of the mixture roughly 1/8 of an inch think, and evenly spread. Brulee!! Allow the top to set for a few minutes before cracking.

Mozzarella Cheese

noreply@blogger.com (peuryan) — Sat, 10 May 2008 21:18:00 +0000

Ok, so I did not make this cheese (I've tried to make mozzarella before, but it was always a colossal failure), but it was so incredibly photogenic I just could not pass the offer up. These bright, vibrant salts add such color, flavor and, last but not least, texture to the foods that it is often difficult to not overdo it.

This is fresh mozzarella with two types of organic finishing salts.

Pink Himalayan salt...

and black charcoal salt...

This concoction is best eaten by itself and best viewed in person, rather than through photos.

Croutons

noreply@blogger.com (peuryan) — Sat, 10 May 2008 19:50:00 +0000

According to Alton Brown, the French have a particular disdain for American chefs because 'vous achetez des croûtons'. Well, Frenchies, croûtons faits maison!

Very simple to make. Dice up some stale bread into small cubes and cover lightly with olive oil, salt and any seasonings you have nearby. I typically use parsley, oregano and a shake or two of italian seasoning, whatever that may mean. Toss until the oil is integrated and bake at around 300 degrees until the bread is beginning to turn brown.

I tend to make these with the intent of putting them on a salad, however they rarely make it out of the baking dish.

Mojito

noreply@blogger.com (peuryan) — Tue, 06 May 2008 21:27:00 +0000

King of the summer drinks, the mojito conjures up linen pants, salt water and the outdoor sun. It remains one of my favorite warm weather cocktails, as well as my favorite mint drinks (a second only to the less accessible but slightly more aristocratic mint julep).

I find that my mojitos often lack the mint flavor I prefer. Simply muddling some mint in the bottom of a glass, as many recipes instruct, does not achieve the desired potency. To correct this problem, I make a minted simple syrup. Boil about a cup of water and introduce a half cup sugar. Allow the sugar to dissolve and introduce about 5 ounces of mint leaves. Allow the mixture to reduce by half, strain out the mint and cool completely. The result should be a slightly thick, minty syrup.

First introduce the mint syrup into a glass with ice. Next, introduce a handful of mint leaves, wedge of lime and some sugar (I prefer sugar in the raw or unprocessed (aka slightly less processed) sugar to break up the mint better.

Muddle slightly - don't turn the mint into mashed potatoes, just gently crush them. I often find that muddling the lime wedge into the mint is sufficient, as it prevents the mint leaves from violently shredding.

Now add a jigger or two (or three) of rum, along with some ice cubes to the shaker (or jar). Give it a gentle couple shakes to introduce the mint oil and lime juice to the party, and strain the mixture over the ice.

Top with club soda and enjoy on a white beach near shallow, blue waters.

Fried Eggplant Sandwich

noreply@blogger.com (peuryan) — Sat, 03 May 2008 15:59:00 +0000

Eggplant. Oh, eggplant. If prepared correctly, you can be an incredible substitute for meat, wonderfully accompanied by sauce, noodles, on bread or with cheese, breaded or baked. If not, you can be thick and chewy, tasteless and dense, tough as a tire and as ugly as one too. You, sir, are mysterious, but I shan't let you evade me...

The fried eggplant sandwich is my absolute favorite way to enjoy the most purple of the egg shaped vegetables. Despite the mistrust of friends, this sandwich is best bereft of sauce, with fresh mozzarella, basil and a slice of heirloom tomato. Since you are only using thin slices, go on and buy the ugliest, strangest looking and therefore most expensive tomato you can find. Panko crumbs, not bread crumbs, are the most essential piece of the dish, as it keeps the eggplant as crispy as the day it was born.

Because these eggplants are fried, the first thing we have to do is eliminate any excess water. Some have also said the water in an eggplant is bitter and must be removed before eating. I have not confirmed this fact, but alas, I continue to heavily salt my slices for about an hour on a wire rack and let the water drip out onto a towel.

Be sure to thoroughly desalinate the slices under running water and towel dry while the oil heats. Dip slices of eggplant in flour (I use rice flour - don't ask why, I just do) and then into an egg bath. Next onto the panko crumbs and fry for a few minutes on each side, until golden brown.

Yum, yum!

Now top the sandwich with anything your little heart desires. Pictured below is some basil and fresh mozzarella with course sea salt.

I also used slices of a yellow heirloom tomato from Whole Foods.

Top with the eggplant and behold! A sandwich!!

Orange Citrus Mahi Mahi Pasta Salad

noreply@blogger.com (peuryan) — Tue, 29 Apr 2008 22:56:00 +0000

The promise of summer brings light and bright fare. A warm weather dish, best served cold, on a long picnic table, preferably surrounded by knee high grass. Warm breezes are essential. Add some diced heirloom tomatoes from the neighbor's farm to really make things right.

Ingredients

1/2 lb angle hair pasta
1 clove garlic, roasted
1 medium onion, sliced and caramelized
1 medium orange
1 lemon
1 tsp whole dijon mustard
1/4 cup olive oil
1/4 cup canola oil
1 tsp sherry vinegar
1/2 tsp dried tarragon
1/2 tsp dried basil
salt and pepper to taste

Instructions

In a glass or metal bowl, emulsify the oils in egg yolk along with the sherry vinegar, mustard and a teaspoon of orange and lemon juice. Add about a tsp of orange zest to make it soar with flavor. This tangy mayo has a nice fresh aroma and taste from the addition of orange and lemon juice, as well as a beautiful appearance from the zest and whole seed mustard.

Meanwhile, caramelize onions, roast garlic, cook pasta and bake the mahi mahi.

I prefer angle hair pasta, as it is my favorite. But most likely any pasta that suits your fancy will suffice. I also prefer my pasta mushy, but if you are one of those al dente types, by all means under cook it.

Add all ingredients to one bowl and mix thoroughly. Garnish with salt, pepper, tarragon and basil.

Pots De Creme

noreply@blogger.com (peuryan) — Mon, 28 Apr 2008 00:15:00 +0000

No better weekend escape than a quick trip to France through a viscous and rich dessert...

After eating just a spoonful of pot de creme, I only want my chocolate delivered, dark and bitter, suspended in a dense custard. Its vivid decadence comes not only from the immense and lingering depth of the chocolate and coffee, but also from its almost peasant like simplicity. A cup of chocolate decorated with a dollop of creme fraiche, has an impressive quality to walk among the aristocracy while remaining accessible to anyone (save the one person I know who claims he 'doesn't care for chocolate').

This particular recipe was adapted from the Times.

Ingredients
4 egg yolks
3 tablespoons sugar (I use sugar in the raw which has been marinated in a vanilla bean for some time)
1 and 1/2 cups heavy cream
1 tablespoon butter
1 tablespoon powered whole milk
2 teaspoons unsweetened cocoa powder
1/2 teaspoon instant coffee
1/8 teaspoon salt
3 ounces dark chocolate
and a little bit of creme fraiche

Instructions
Under low heat, slowly bring the cream and butter to an almost boil and mix in the dry ingredients - powdered milk, cocoa powder, instant coffee and salt. Whisk until entirely incorporated and cut the heat while mixing in the chocolate.

Slowly add the chocolate little by little into the egg and sugar mixture. Be sure to add slowly and temper the eggs, as you do not want a chocolate omelet (at least, right now...)

Place the chocolate soon-to-be-custard in ramekins or cups and drop into a hot water bath. Cook covered in tin foil for about 30-40 minutes in a 300 degree oven. When finished, the custards should be set around the edges but still slightly wiggly in the middle. Allow to cool in the refrigerator overnight (if you even can) and enjoy slowly, very slowly while pretending you are a descendant of the Perrier Jouet champagne family.

Crunchy Macaroni and Cheese

noreply@blogger.com (peuryan) — Mon, 21 Apr 2008 13:05:00 +0000

This dish was inspired in part by the construction of an outdoor cheese smoker. After having smoked several pounds of cheddar with hickory and chardonnay wood, one needs a recipe that calls of an extraordinary amount of cheese.

This particular mac and cheese does not use smoked cheddar (although it can certainly be substituted with outstanding results), and contains a nice, thick and spicy crust on top. I prefer to use at least four types of cheeses, although it varies depending on what grabs my attention at the cheese counter, but the two staples are cheddar and goat chevre.

Ingredients
3 tablespoons butter
3 tablespoons flour
1/4 cup onion diced finely
1 and 1/2 cups goats milk
3/4 lb pasta elbows
1 tiny pinch nutmeg
4 cups cheese, grated
4 eggs
2 cups bread crumbs (panko or homemade stale loaf shavings)
2 tablespoons olive oil
2 pinches jalapeño powder
2 pinches chili powder
salt and pepper to taste

Start with my favorite ingredient, a slightly light brick roux made from the butter and flour.

I prefer to make the roux by briefly cooking the butter on low heat in a heavy cast iron dutch oven. After the water has evaporated from the butter, add the flour and whisk until thoroughly incorporated. Next, move into a preheated 300 degree oven. Since butter's smoking point is around 350 degrees, I prefer to cook the roux at a temperature that allows for a bit of a buffer. Every 10 or so minutes, whisk the roux and after about 20-25 minutes it should reach a light brick color.

Meanwhile, bring the pasta elbows to boil in a large stockpot with plenty of water and a little salt and olive oil. Cook for about 4 minutes, until very al dente (as the dish will be baked later). Remove from pot and rinse with cold water.

Next, remove the roux from the oven and return to the stove top over low heat. Add onions and cover until they are translucent. At this point, add the goats milk and whisk thoroughly, and as the temperature of the milk rises, it will begin to thicken. Incorporate the cheeses slowly (all but the goat cheese), so it has time to melt, the tiny pinch of nutmeg and set aside.

Add the eggs to the pasta and mix (I like doing this by hand!) and then pour the cheese sauce onto the pasta and place into an oven safe container. Mix in the goat cheese and salt and pepper to taste. Next, add the chili and jalapeño powders to the panko crumbs and sprinkle atop the pasta. In this case I was out of panko crumbs, but just happened to have a loaf of stale Italian bread in the cabinet. I shaved off the outer layer very finely with my bread knife, creating a very crunchy pile of bread crumbs.

Sprinkle bread crumbs and powders on the top of the pasta and bake for about 45 minutes, or until the top of the pasta is golden brown.

The end result is cheesy, has a velvety texture because of the late addition of a goat cheese and an incredible, nutty depth from the roux. The top is crunchy and has a bit of a tang from the addition of the two powders. This dish keeps well for a few days in the fridge, and is best reheated in the oven with a few drops of water on top to prevent it from drying out too quickly.

Tuna Salad

noreply@blogger.com (peuryan) — Thu, 17 Apr 2008 00:11:00 +0000

What is void of color, comes out of a can and is surrounded by a strange, opaque liquid?
If you guessed my tuna salad, you are sadly mistaken. Made with a quickly seared tuna steak, homemade mayo and a lot of green herbs, this tuna salad has a creamy, meaty and fresh, crisp flavor and goes wonderfully on bread or crackers.

Ingredients
8 ounces of tuna steak, cooked to your liking (I prefer medium rare)
1/8 cup dill, diced
1/8 cup green onions, diced
2 tablespoons red onions, diced
1 avocado
1/2 head garlic, roasted
1/2 cup canola oil
1 egg yolk
1/2 teaspoon champagne vinegar
3 teaspoons lime juice
zest of one lime
1 teaspoon dijon mustard
pinch of salt

Instructions
In a glass or aluminum bowl, mix together the egg yolk, salt, dijon mustard, 1/4 teaspoon champagne vinegar and 1/2 teaspoon of lime juice. Whisk vigorously while adding slowly 1/4 cup of canola oil. As mixture thickens, it becomes a mayonnaise. Add the additional 1/4 teaspoon of champagne vinegar and another 1/2 teaspoon of lime juice, and continue to whisk in the remaining canola oil. Once completed and thick, mix in the dill and lime zest and set aside.

Dice the tuna steak into small cubes and coat in a bowl with remaining lime juice. Mash the garlic cloves and fold in, while adding red and green onions, avocado and about 1/4 cup of the mayo. Salt and pepper to taste.

Chocolate Chunk Coffee Cookies

noreply@blogger.com (peuryan) — Mon, 07 Apr 2008 02:28:00 +0000

Worlds. Best. Cookie. These cookies are my absolute favorite for a number of reasons. 1) They are fluffy, yet dense and chewy. 2) The addition of a little instant coffee and hazelnut extract gives them enormous depth and merges wonderfully with the buttery dough and dark chocolate chips. 3) They freeze well. 4) The black and white chocolate chips give them a racially harmonious look.

Behold, the world's most adorable cookie.

Ingredients
1 and 1/2 sticks of unsalted butter melted (or 1 stick of butter and 1/4 stick of butter flavored shortening).
1/2 cup sugar in the raw
1 cup brown sugar
2 egg yolks
4 teaspoons heavy cream
1.5 teaspoons vanilla extract
2 teaspoons hazelnut extract
3/4 tablespoons instant coffee

2 and 1/4 cups bread flour
1/2 cup oatmeal (not pictured)
1 teaspoon salt (I prefer sea salt)
1 teaspoon baking soda
12-16 ounces chocolate chips or chunks

I typically do 1/4 bag of white chocolate chips and 3/4 bag of dark chocolate chips, the darker the better. While I am not often partial to the taste of white chocolate, I do really enjoy the look of both types of chip in the final product.

The ingredients sprawled out in the mid-day sunlight.

Step 1. Melt the butter.

The All Clad measuring cups by Williams Sonoma make a perfect, albeit slightly messy, place to melt a stick and a half of butter.

Step 2. Cream the sugars and butter together on high speed in a mixing bowl for about 5 minutes, until creamy (or mix by hand until your arm cramps up).

Step 3. Add the instant coffee to the heavy cream, vanilla and hazelnut extracts and mix thoroughly until the coffee has been absorbed. Add the coffee mixture and egg yolks into the mixing bowl and beat for another minute or so on high speed.

Step 4. Add the dry ingredients slowly (I usually do it in 2 or 3 increments, making sure it is well incorporated before moving to the next batch). If you choose the butter option, you may need to add a tablespoon or two more flour. The dough should have a firm enough consistency that it won't stick to your hands, but sticky enough that it can be shaped into a ball easily. Next, add those chips!

Step 4. Place the finished product into the refrigerator for at least an hour, but preferably overnight. Or, fill with milk and eat like cereal.

Step 5. Using an ice cream scoop, shape the cookie dough into small balls on the cookie tray. Place back into the fridge until ready to bake.

Step 6. Bake at 375 degrees for 8 minutes. The cookie should look slightly under finished when you remove it from the oven. Allow to firm up on the cookie rack for about a minute and then lift gently onto a cooling rack.

Allow to cool and then consume as quickly as possible. I often eat 3 or 4 at a time, slowing only to dip in goat's milk.

Roasted Garlic Dijon Aioli

noreply@blogger.com (peuryan) — Tue, 01 Apr 2008 21:36:00 +0000

This weekend I went to my favorite store, Williams-Sonoma. While I was waiting for an employee to bring my new 5" Shun santoku knife from the back, I happened upon a roasted garlic dijon aioli that looked delicious. However, I was not keen on paying 15 dollars for a small jar so decided to make my own...

10 whole heads garlic
2 egg yolks
3 tablespoons olive oil + some more for drizzling
1/2 cup high quality canola oil
2 tablespoons good whole grain dijon mustard
1 tsp honey
1/2 tsp champagne vinegar (divided into two)
pinch sea salt
pinch pepper
juice of a lemon

Slice about 1/4 inch off of the garlic heads, drizzle with olive oil and roast in a 400 degree oven for about 45 minutes until real soft. Set aside. While the roasted garlic is cooling, add egg yolks, salt, pepper, honey and 1/4 tsp champagne vinegar into a glass or aluminum bowl. Begin to incorporate the oils very slowly while aggressively whisking. Eventually the mixture will begin to thicken quite a bit. When about half the oil has been added, add the remaining champagne vinegar, and continue to drizzle in oil. Whisk in the remaining ingredients, including the cooled garlic.

This spread goes wonderfully on breads, salads or anything else!

Sourdough Malt Bread

noreply@blogger.com (peuryan) — Tue, 01 Apr 2008 02:01:00 +0000

I often wonder what to do with all my left over grains from making beer. Dumping it into a bush outside in the back yard may please the fauna and flora (ok, well probably less the flora), but does not necessarily please me. It smells so deliciously bready, full of wheat with notes of caramel, chocolate, coffee and, my favorite, rye. Thus, I figured if yeast get to feast upon the sugary nectar of the malted grains, why not allow them to also munch on the grains themselves.

Because of its high malt and honey content, this bread is best served toasted. Doing so allows for caramelization of the sugars and lends it a sweet, doughy and almost champagne-like flavor.

Ingredients
2 cups barm (see picture below)
4 cups bread flour
3/4 cups warm water
1 tsp yeast
1 tsp sea salt
1 cup grain (i used wheat, but any would work)
1 tbsp honey
1 tbsp malt extract
2 tbsp malted milk

Instructions

The barm I used had only been fed twice - continuing to feed for longer periods will increase the sour flavors. A barm is basically a cup of flour, a cup of water and a 1/4 tsp of yeast left alone for 24 hours. As the yeast consumes the flour, it begins to bubble. Next, I refrigerate the dough for a day or two (or sometimes longer, depending on how often I need it. About a half cup of this mixture is added to a cup water and a cup flour and let sit out overnight. Once bubbly and foamy, the dough is again refrigerated for an additional day. The barm pictured below has been removed from the fridge about an hour prior to use and brought back to room temperature.

The wet grain has been left out overnight, covered and is just beginning to develop a slightly acidic, fermented smell. It is possible that leaving this grain out even longer will help develop the sourdough flavor of the finished product, however be cautious because more than two or so days uncovered at room temperature will bring more than just yeast to the party.

Mix together all the ingredients into a large mixing bowl and either kneed by hand or by machine.

A closeup of the simple ingredients that make this delicious, rich and flavorful living creature.

Once mixed, kneed together for about 6 minutes by machine, then rest for 20 and re-kneed for 3 more. Lightly oil, cover with plastic wrap and store in a room temperature oven along with a bowl of boiling water. The water will help keep the temperature and moisture levels high, something our dear yeasty friends will appreciate. After two hours, this bread will be bursting at the seams.

Punch the bread down, divide however your heart desires and put back into the room temperature oven for an additional hour to hour and a half or until the dough doubles in size. Bake at 400 degrees for about 30 minutes.

Let cool entirely before eating, and try a slice toasted. You will be pleased.

Goat Cheese and Pom Pom Mushroom Souffle

noreply@blogger.com (peuryan) — Sun, 23 Mar 2008 02:33:00 +0000

Delicate and delicious, texturally and aesthetically fluffy, fun to make and even more fun to impress with, the souffle is among my favorite culinary endeavors. Thanks to Alton Brown's souffle base recipe, creating this classic French treat could not be easier - until Stop n Shop begins to sell powdered versions where one only has to add water. But until that dreaded date, I will continue to push my souffle agenda onto as many participants as I can find...

My favorite ingredient to use in a souffle (or any other dish, for that matter) is goat cheese because of its great creamy, yet slightly gritty, earthy and tangy flavor. It pairs so well with the fluff of egg whites, the cream of egg yolks and any other addition, including, but not limited to, mushrooms.

Pom Pom mushrooms, spending some much needed R and R with close friends orange tomatoes (right) and asparagus (top)

An aside note about the Pom Poms: while they certainly were adorable and delicious on their own, these mushrooms are perhaps too subtle to be expressive in the souffle. But, as I had yet to try the silly looking fungi before, I gave them a chance.

Ingredients
2 ramekins, heavily buttered and coated with a thin layer of Parmesans cheese, stowed away in the freezer until ready for use
2 tablespoons butter
2 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon sea salt + a pinch
2 egg yolks
3 egg whites + 1 tablespoon water
1 squirt dijon mustard
1/4 teaspoon cream of tartar
1 cup hot goats milk (you can substitute with regular milk if necessary)
2 cups sliced onions
olive oil

Instructions

Saute sliced onions in olive oil quickly on high heat until browning, then reduce and let simmer to caramelize. When finished, add in Pom Pom mushrooms for a quick simmer. Remove from heat and set aside.

In a medium sauce pan, add 2 tablespoons butter on medium-low heat and let cook until all the moisture has been removed. Next, add flour, garlic powder and sea salt and whisk together. Let the roux cook for about 2 minutes until slightly nutty in smell and whisk in the hot goats milk. As the milk and roux incorporate, it will thicken significantly. Once the mixture has thickened and cooked for about 2 minutes, slowly temper in the egg yolks and add in 4 ounces of goat cheese and caramelized onions. Remove from heat and let cool.

Once cool, add 2/3 of mixture to the food processor and pulse until smooth and creamy. Incorporate back into the bowl so you get a nice balance of flavor and texture. In separate bowl whisk together egg whites, water and cream of tartar and beat until soft peaks. Mix 1/4 of the egg whites to the base, and then fold in the remaining 3/4 in 3 separate additions. Be sure to fold gently!

Pour the mixture into your frozen ramekins, add to a hot water bath and bake in your preheated oven at 375 degrees for 35 minutes.

The result should be fluffy, delicious and impressive.

Raspberry Balsamic Chocolate Mousse

noreply@blogger.com (peuryan) — Tue, 12 Feb 2008 19:51:00 +0000

This recipe was passed on to me by a German friend who suggested I monitor carefully the addition vinegar. The recipe she followed called for 9 tablespoons (yes, 9!), but I abated it down to 2. When she mentioned the dish, I knew instantly which vinegar to use - an incredible raspberry bottle I received for christmas, because of its soft, mellow flavors that compliment chocolate so well. I suppose an aged vinegar such as Acetaia Malpighi Tradionale would also work wonderfully, but if you have some, I would suggest forgoing the mousse all together and just drinking the vinegar straight. Trust me, it will be the best thing you ever taste.

Ingredients

3 egg yolks
1/4 cup heavy cream
4 ounces dark chocolate
1 tbsp butter
dash of salt

1 and 3/4 cups heavy cream
2 tbsp good quality raspberry balsamic vinegar
2 tbsp powdered sugar
1 tsp vanilla extract

Shave or grate dark chocolate and melt along with heavy cream and butter. In a separate bowl, whisk egg yolks and temper into the chocolate mixture and allow to cool. Whip heavy cream along with powdered sugar, vanilla and balsamic vinegar until fluffy. Slowly fold into the cooled chocolate mixture and refrigerate for a few hours. Serve with fresh fruit!

Yields 4-8 servings

Caramel Pecan Pie

noreply@blogger.com (peuryan) — Sat, 02 Feb 2008 18:15:00 +0000

Friday night poker at a buddies. Assorted fried potato slices, pretzeled bread and manly food abound. I decide to try a variation of a pie I found in the Times, substituting pecans for walnuts. Nothing compliments poker better than French cuisine.

This pie is incredibly easy to make, requires very little effort and, most importantly, tastes wonderful. It is incredibly rich and dense. The texture, sugary, buttery and gelatinous, compliments the crunch of toasted pecans quite well. As a final touch, I coated the crust (store bought, I know. Please don't judge me!) with a thin layer of dark chocolate and added a scant tablespoon of vanilla infused bourbon to the filling before it cooled.

Ingredients
1 cup sugar
1/4 cup water
1 cup heavy cream
4 tablespoons butter
1 16 ounce package pecans
1 tablespoon bourbon
1 pinch salt

In a medium saucepan, combine sugar and water and boil over medium high heat. After a few minutes, the water will begin to boil and the sugar will begin to brown. Continue to cook (and stir frequently) until sugar has reached an amber color and thickens a bit. Add heavy cream (carefully), and mix together quickly. Mixture may remain lumpy at first, but as the temperature of the heavy cream increases, it will incorporate better. Once it starts to smooth out, add the butter and salt and allow to reduce a bit. The more this mixture reduces, the thicker it will become. Cut the heat, add pecans and bourbon, stir to coat and transfer to a baked pie crust. Allow the pie to cool for several hours and thicken.

Tomato Bread Pudding

noreply@blogger.com (peuryan) — Thu, 01 Nov 2007 01:21:00 +0000

One late-October night, after children had returned home from collecting their sweets, bellies sore from an excess of sugar and excitement, Amanda and I had found ourselves without having eaten. Into New Hope, PA we traveled, equipped with a mental list of a half dozen byob vegetarian restaurants, a decent red and a considerable amount of hunger. Unknown to us, the city had long closed for the night, and not a soul was in sight, save a small group of confused teenagers adorned with makeup and costumes, searching for mischief as actively as we searched for food.

As we shuffled down desolate streets and peered into darkened windows, I would occasionally stop to glance at a list of entrees posted on a door or a window or a fence post, and imagine myself inside, shielded from the cold, whispering over a small candle about the exorbitant price of fish and making bleary remarks about the status of the world today. In a small recess in a particularly quaint looking establishment was posted a dimly lit list of the chef's achievements of the week, and one caught my eye causing me to pause mid-step. Bread pudding, a dish I love as a confection, took on a savory form with tomatoes. As if the culinary angels were pulling my body by strings, before I knew it we were home attempting to recreate a dish we'd never tasted.

Tomato bread pudding. No longer regulated to the end of the night, this dish demands attention and would best be served to begin the meal. The acidic tang of tomatoes and sherry vinegar seep into the sourdough bread and are covered in a garlic and cream. I prefer mine on the moist side, and love the dense, English feel it has.

Ingredients

2 large yellow onions, sliced
1 large red onion, sliced
3 tablespoons olive oil
1 heavy pinch salt
3 tablespoons unsalted butter
5 cloves peeled garlic
4 cups diced stale sourdough bread
1/2 cup diced shitake mushrooms
1 pinch thyme
1 pinch fennel
1 pinch oregano
1 large can full tomatoes
1/4 cup green onions
1/4 cup sherry vinegar
1 cup heavy cream
4 eggs

Instructions
Slice onions and add to cast iron pot with olive oil and heavy pinch of salt.

Adding the salt will help draw the water out of the onions and allow them to caramelize quicker.

Braze on high heat until slightly brown and then reduce to low heat and cover until caramelized. The onions will cook down significantly and grow intense in flavor. Once the onions turn dark and reduce themselves, add mushrooms, thyme, oregano and fennel seeds and cook until mushrooms are soft. Add green onions once cool.

While the onions sugars are caramelizing, in a small sauce pot, add butter and whole garlic cloves and allow to roast under very low heat, covered, for about a half an hour. Be sure to monitor closely and stir often, as to prevent the butter from browning. Once the garlic is soft and slightly translucent, remove from heat and set aside.

Remove whole tomatoes and place liquid into a small sauce pan. Squeeze the tomatoes over a strainer to release the juices into the sauce pan while separating and discarding the seeds. Add the vinegar to the tomato juice and reduce by half while roasting the squeezed tomatoes and a bit of olive oil in the oven at 400 degrees for 20 minutes, stirring often.

Combine the onions, garlic and tomatoes and let cool. Once at room temperature, add heavy cream and eggs to the mixture and stir to incorporate ingredients, while mixing in the sourdough bread cubes.

Place the bread pudding into a bundt pan, large ramekin or loaf pan and bake at 400 degrees for a half an hour, or until the mixture is solid. Enjoy with wine.

Vanilla Martini

noreply@blogger.com (peuryan) — Sun, 22 Apr 2007 23:50:00 +0000

This spirit was created both as a substitution to what I call adjunct martinis (vodka *shudder* based drinks served in martini glasses and full of berries, syrups, powders or juices that serve little purpose other than to mask the flavor of the alcohol) and out of an obsession with vanilla infusions. Low expectations, had I, for said potation, as I figured my result to be peculiar - and not in a good way. Gin is, after all, more esoteric than most of its more approachable brethren. But, if it can pair so well with cucumbers and rose petals (see Hendricks), why not vanilla? Vanilla's flavors are just as subtle and nuanced as the best of gins, therefore the pairing seemed imminent.

Ingredients

2 vanilla beans + garnish
750ml gin
splash of sweet vermouth (while glancing in the direction of France, of course)

Instructions

Slice vanilla beans open, leaving the seeds inside and drop into a bottle of good gin. Let sit for about two weeks. The longer you let it sit, the stronger the vanilla flavor. Two weeks should be just long enough to have a hint of vanilla and a slight amber color but faint enough that it does not overpower the gin. Splash the vermouth in and then out of the martini glass, add 2.5 jiggers of gin to ice, stir (I said stir) and serve with a vanilla bean for garnish.

Yields one drink (with the option of many more).

Buttermilk Blue Cheese Dressing

noreply@blogger.com (peuryan) — Fri, 13 Apr 2007 23:16:00 +0000

Early one Saturday morning, wondering through an unnamed warehouse of prosaic foods I came across a buttermilk blue cheese dressing. The bottle caught my eye sitting on the shelf of an open freezer, begging for my attention. I examined it carefully and, I don't mind saying, wistfully. The combination of flavors - creamy sourdough, bitter and vitriolic balanced by the fat - momentarily abducted my taste buds, taking me on a brief journey to a land of salads and breads (and possibly a slice or two of thin-crust pizza). Temping as it was, I knew it was little more than a ruse. This container, mass produced with only economics in mind, could not take me on the journey it promised. No, in order for me to get there, I would have to take matters into my own hand...

Ingredients

1 egg yolk
1 tsp dijon mustard
1 tsp champagne vinegar
2 tbsp water
1/8 tsp worcestershire sauce
1/2 cup canola oil
2 tbsp powdered buttermilk (this ingredient proves difficult to find, but is crucial to get enough flavor without compromising consistency)
1 tbsp powdered milk
1/2 cup blue cheese
pinch of salt
ground pepper

Instructions

Mix together milk and buttermilk powders with water and set aside. Add mustard, vinegar, worcestershire, salt and pepper to the egg yolk and whisk thoroughly. While whisking briskly, add canola oil slowly, only a little at a time allowing it to emulsify. Next, add the milk mixture and whisk together with the blue cheese.

Yields about 12 ounces.

Vanilla Extract

noreply@blogger.com (peuryan) — Sun, 18 Mar 2007 19:02:00 +0000

Why buy 8 ounces of vanilla extract from the store when you can make several gallons at home? After two years of aging, I find this extract to have a wonderful flavor, albeit slightly less potent than its store bought cousin. I'd recommend using a vodka with very subtle, smooth flavors (like Belvedere), as a less expensive liquor will transpose a harsh flavor into the food. This extract also works fabulously with a sweet bourbon like Woodford Reserve.

Ingredients

4 vanilla beans
750ml vodka (or bourbon)
patience

Instructions

Slice vanilla beans open, leaving the seeds inside and drop into a bottle of liquor. Let sit for about six months, gently shaking weekly. The more patience you have, the better the vanilla flavor and after a week or so, the extract will begin to turn amber. Picture shown at 2 months of sitting.

Yields a lot of vanilla extract.