Linzer Torte

Linzer Torte

1/2 cup whole hazelnuts, toasted

1-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
3/4 cup granulated sugar
1/2cup unsalted butter, softened
1/2 teaspoon grated lemon peel
1 egg
3/4 cup raspberry preserves
Sifted powdered sugar



Steps:

Preheat oven to 375°F.

1. Process hazelnuts in food processor until ground, but not pasty. Combine flour, hazelnuts, cinnamon, cardamom and salt in medium bowl; set aside. Beat granulated sugar, butter and lemon peel in large bowl with electric mixer at medium speed about 5 minutes or until light and fluffy, scraping down side of bowl once. Beat in egg until well blended. Beat in flour mixture at low speed until well blended.

2. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough. Roll remaining 1/3 of dough on lightly floured surface into 10X5-inch rectangle. Cut dough into ten 1/2-inch-wide strips using pizza wheel or sharp knife.

3. Arrange 4 or 5 strips of dough lengthwise across jam. Arrange another 4 or 5 strips of dough crosswise across top. Trim and press ends of dough strips into edge of crust. Bake 25 to 35 minutes or until crust is golden brown. Cool completely in pan on wire rack. Remove torte from pan. Sprinkle with powdered sugar just prior to service.

Duck Spring Rolls

Spring Rolls1 tablespoon sesame oil

4 ounces duck meat, cooked and shredded
1/2 ounce carrots, julienned
1/2 ounce water chestnuts, julienned
1/2 ounce bell peppers, julienned
1/2 ounce snow peas, julienned
1/2 ounce bean sprouts, julienned
1/2 ounce green onions, sliced
2 Cups Nappa cabbage, chiffonade
1 Cup bok choy, chiffonade
½ teaspoon ginger, minced
½ teaspoon garlic, minced
½ teaspoon oyster sauce
Sesame seeds for garnish
fresh cilantro for garnish
Salt & pepper to taste


Steps:

In a hot sauté pan, add sesame oil and quickly cook all the vegetables, garlic, and ginger. Then add duck meat and sauce. Place the filling in soaked spring roll wrapper, add sprouts, cilantro,then roll. Garnish with sesame seeds.

Beef Enchiladas Rojas

Beef Enchiladas
6 Ancho Chiles

1 pound Tomatoes, peeled, seeded and chopped
2 Onions, finely chopped
1 Clove Garlic, finely chopped
1 sprig of Epazote
¼ Cup Chili Powder
¼ Cup Ground Cumin

¼ Cup Ground Paprika
2 Cups Lard
½ Teaspoon Kosher salt
freshly ground pepper
pinch of Sugar
1 Cup Heavy Cream
1 Pound Shredded Beef
2 Cups Cheddar Cheese, Shredded
2 dozen Corn Tortillas



Steps:

1. Wash the chiles in cold water, remove the veins, stems and seeds; place in a bowl and soak them in hot water, for approximately one hour.

2. Combine the prepared chiles, tomatoes, cumin, paprika, chili powder,half the chopped onion, garlic, and epazote in the electric blender and blend until well pureed.

3. Heat 2 tablespoons of lard in a skillet and add the puree. Cook over medium heat for 5 minutes, stirring constantly. Season to taste with salt, pepper and sugar. Stir in the cream to incorporate, then remove from the heat. Set the sauce aside.

4. Heat 1 tablespoon of lard or oil in a skillet, add the beef and cook until lightly browned. Drain fat. Mix the shredded beef with a little of the sauce mixture and 1/3 of the grated cheese.

5. Heat 3 tablespoons of lard in a skillet. Dip the cold tortillas, one by one, in the chile sauce and then fry on both sides in the hot lard for a few seconds, until limp. Add a little bit of beef mixture on each tortilla then roll them up and place them in an ovenproof baking dish. When all the tortillas are filled and rolled, sprinkle with the remaining cheese and chopped onion. Pour the remaining sauce over all of the enchiladas and place into a preheated oven at 350 F until heated through, about 20 minutes.

Old Fashioned Bread Pudding

Old Fashion Bread Pudding


Bread pudding is flexible in its demand for specific ingredients, and more importantly it can be tailored to fit any dining situation. I have served bread pudding as a dessert in fine dining restaurants, and even sliced cold leftover bread pudding to make the most wonderful French Toast breakfast. I always keep a basic recipe on hand wherever I travel, and still use this as a basic introduction to dessert with any young apprentice that enters the kitchen. Today's recipe is going to be with just a couple bits leftover from a typical weekend brunch. You can change up the breads, or fruits as much as you want to fit your individual flavor preferences.

Bread Pudding:

1 French Baguette, Cubed
2 Cinnamon Raisin Bagels, Cubed
1 Croissant, Cubed
1 Quart Heavy Cream
1 Cup Whole Milk
1 Fluid Ounce Clarified Butter
1 Teaspoon Pure Vanilla extract
12 Ounces Granulated Sugar
3 Large Eggs
1/2 Cup Sun Dried Cherries
1/2 Cup Figs, Chopped
1/2 Teaspoon Cinnamon
1/4 Teaspoon ground Cardamom

Sauce:
1/4 Cup Spiced Rum
1/4 Cup Water
1/2 Cup Heavy Cream
1/4 Cup Pecan Pieces

Steps:

1. Preheat oven to 350° F

2. Mix sugar, eggs, vanilla, butter, cream, milk, cinnamon, and cardamom together. Whisk mixture to incorporate.

3. Add chopped breads and fruits. Toss, and allow to rest 5 minutes.

4. Lightly butter a baking dish large enough that the mixture will only come half way up the sides.

5. Add mixture to pan, and cover with Aluminum foil.

6. Bake, covered at 350° F. for 30 minutes.

7.Make Sauce by combing water, rum, and 2 ounces of sugar in a medium sauce pan. Cook over medium-high heat reducing liquid until golden brown. Remove from heat, and  immediately add 1/2 Cup heavy cream, while whisking to incorporate. Add chopped pecans, and reserve.

8. Remove cover from baking dish, and bake approximately 20 minutes more uncovered, or until all liquid has been absorbed, and pudding has a golden brown crust.

9. Serve warm, drizzled with sauce.

Alhambra(Rich Chocolate Cake) - Metric

Chocolate CakeIn my opinion the king of all chocolate cakes is the Alhambra. The techniques to make this cake are very involved, and the glacage coating step at the end is one of the most difficult skills to perfect*. During my time at Le Cordon Bleu this cake was our introduction to decorative piping, and marzipan work. I still to this day teach those wishing to perfect these skills to pick up a jar of clay just like the one you used as a child, and a tube of toothpaste to use in your practice. Both can be reused, and will save you a great deal of money over throwing away costly ingredients. For a variation of the Alhambra try the Sacher Torte which is identical in every way with the exception of the filling. The Sacher Torte is filled with Apricot jam in place of the Ganache.

Sachertorte aux Noisettes( Very Dense Sponge)

Cocoa Pods

55 g ground hazelnuts

40 g soft flour

40 g cocoa powder

110 g caster sugar
135 g unsalted butter
6 egg yolks
6 egg whites
60 g caster sugar

Imbibage
120 mL water
150 g sugar
1x5 mL spoon coffee extract
75 mL rum

Ganache
250 mL cream
250 g dark chocolate couverture

Glacage
150 mL cream
150 g dark chocolate couverture
50 g butter

Finition/Décoration- Optional
Ganache or chocolate couverture for writing and other piping
Marzipan or modeling chocolate for roses and leaves
Cocoa powder

steps:

1. Preheat oven to 160°C. Double butter an 10 inch cake pan and line with parchment. Lightly dust pan with flour.
2. Sift flour, cocoa powder, hazelnuts together
3. Cream the butter and 110 g of caster sugar together
4. Lightly beat the egg yolks, cream the yolks into the butter
5. Whisk egg whites to soft peak
6. Add 60 g caster sugar to the egg whites, whisk whites to stiff peak
7. In a separate bowl fold in 1/3 of the egg whites with 1/2 of the dry ingredients until just incorporated, add an additional 1/3 of the egg whites and fold in.
8. Add the remaining 1/2 of the dry ingredients, and fold gently into your mixture. Fold in the remaining 1/3 of the egg whites.
9. Pour batter into your cake pan and level. Bake the sponge at 160°C for approximately 45 minutes, or a toothpick inserted in the center is removed clean.

Make the Ganache-

1. Place cream into a medium saucepan and bring to boil. Remove from heat.
2. Once cream is boiled add all chocolate at once.
3. Whisk until smooth, transfer to a stainless bowl, cover, and allow to sit overnight.

Make the Imbibage-
1. Mix 120 mL of water and 150 g of sugar together in a medium saucepan and bring to a boil. Reduce by 1/2, remove from heat and add 5 mL of coffee extract and 75 mL rum. Whisk to incorporate. Reserve.

Assembly-

1. When you're sponge is cold, slice horizontally to divide the sponge into two separate discs of equal thickness. The top portion will now become the base of your cake, and must now be inverted onto your cake card with the cut facing up.
2. Using a pastry brush gently dab the Imbibage onto the sponge making sure to coat evenly. Do not allow yourself to go overboard, the purpose is to provide moisture to the cake without making your cake soggy.
3. Using a pastry bag pipe the ganache starting from the center of your sponge in a circular pattern until the sponge is completely covered.
4. Add the remaining layer of sponge creating a sandwich appearance with sponge, ganache, sponge as your cake.
5. Brush top layer of the sponge with the Imbibage, and immediately place the whole cake into the freezer.
6. Make the glacage-by boiling 150 mL of cream and immediately removing from heat. Add 150 g of dark chocolate couverture, and 50 g of unsalted butter and whisk smooth using a spoon to prevent incorporating air into your mixture.
7. Place a wire cake cooling rack over the top of the sheet pan. Place cake on the rack and gently pour 1/3 of the glacage on the top of the sponge slowly just until the cake is covered. Smooth with a cake spatula and return the cake to the freezer for several minutes.
8. Remove the cake from the freezer, and gently smooth the glacage with a cake spatula. Add 1/3 of the glacage to the sponge however this time to not smooth with a spatula. Wait several minutes, and pour the remaining glacage on making sure the cake is completely covered. This process should leave you with a perfectly smooth exterior coating on the cake. If not, make a second batch of glacage and repeat the process over the previous glacage layer.

*Most commercial glacage applications are performed using an enrobing machine as it speeds up the process a great deal.

Margarita Chicken with Smoked Tomato Salsa

4 chicken breasts, boneless skinless

1/4 cup extra virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon fresh orange juice

2 tablespoons tequila

1jalapeño, sliced

1clove garlic, minced

1lime, wedged

Kosher salt

1 cup smoked salsa-see recipe

steps:

1. combine chicken, olive oil, lime juice,orange juice, tequila, jalapeño, and garlic in a nonreactive glass bowl. Marinate in refrigerator for at least two hours.

2. While the chicken marinades make the salsa.

3. Remove chicken from marinade and grill until completely cooked. Discard the marinade.

Smoked heirloom tomato salsa

1/2 pound heirloom tomatoes

1 onion

1 cucumber, peeled and seeded

1 jalapeño, minced

1 tablespoon cilantro, minced

1 tablespoon fresh lime juice

salt and black pepper to taste

steps:

1. Peel onion, and smoke with the tomatoes for approximately 20 minutes over desired wood.

2. When cooled chop the tomatoes, and onion, then combine in a nonreactive glass bowl.

3. Combine tomatoes, cucumber, onion, cilantro, jalapeño and lime juice.

4. Adjust seasoning with salt and pepper to taste. Cover and reserve until ready to serve.

The not so complex world of Food, Wine, and Beer...

With summer grilling season upon us I felt now would be the perfect time to talk beverages. While the current trend tends to stray away traditional pairings and incorporates more of an anything goes philosophy I still find many are confused when it comes to beverages. It's great after all to feel as though the pressures been removed but the reality is nobody wants to show up with the wrong thing.


I find that people tend to be more willing to try new foods if it's an appetizer versus an entrée. I would assume they take my approach to it and tell themselves it's okay to experiment when you know something you're comfortable with is there to fall back on. The same is true of beverages, and as long as you keep this in mind there's no way you can go wrong.

I've thrown together some basic examples of how you can successfully not only pair wine with food, but also a beer. From appetizer to dessert these parameters are guaranteed to fit any price point, and any crowd. Whether you're the host of the party, or an invited guest it's important to remember that unless everyone is comfortable your party will never reach its full potential.

Ales

Belgian Witbier complements salads with light citrus dressings and feta or goat cheese as well as ceviches and other light, citrus-flavored dishes.

American Wheat Ale complements the lighter foods like grilled lobster tails, seared scallops, or shrimp scampi.

Hefeweizen pairs nicely with grilled sausages, or bold flavors such as mustards, pickles, horseradish and cured meats.

Blonde Ale/Cream Ale pairs perfectly with sweet, hot, or spicy foods including many Asian dishes, chili, mango or jalapeño salsa.

Pale Ale contrasts with spicy, heat-charred, smoky, or aromatic flavors such as those in Stilton and Gorgonzola cheeses.

India Pale Ale complements intensely flavorful, highly spiced dishes, such as curry, and bold, sweet desserts like flourless chocolate cake and crème brulée.

Amber Ale complements rich, aromatic, spicy and smoked foods such as chili, barbecue, grilled chicken, and beef.

Brown Ale pairs well with roasted pork, smoked sausage, chicken satay, cashew chicken, pecan pie and peanut sauces.

Porter works well with smoked meats, especially bacon; complements chocolate, espresso or coffee-flavored desserts and soft, creamy cheeses.

Stout complements salty foods like oysters on the half shell.

Lambic complements light, fruity dishes; best served as a companion with after-meal foods like desserts featuring fruit or dark chocolate.

Lagers

Light Lager complements lemongrass, ginger, garlic, cilantro and similar flavors.

American Style Lager is the perfect contrast to Thai, Pan-Asian, Latino, Mexican, Peruvian and other spicy cuisines.

Pilsner works well with salmon, tuna & other high-fat, oily fish and with marbled meats; bitterness offers pleasing contrast with sweet reductions and sauces.

Amber Lager pairs well with tomato reduction sauces, pizza, or foods flavored with basil or oregano.

Märzen Oktoberfest complements the flavors of char-grilled and seared meats or spicy Mexican dishes

Bock the rich sweetness balances strong spice components & intense flavors of Cajun, jerk, slow-roasted and seared foods.

Red Wines

Zinfandel will be able to handle a wide variety of red meats. This bold red wine holds up to meaty, smoky flavors. A Zin will also work well with barbeque sauce, steak sauce and mild salsas as long as there isn't a great deal of spicy characteristic to them.

Merlot is the answer to spicy foods, and salsas! Grilled pork chops, chicken and garden salads with lighter dressings also mingle well with Merlot.

Shiraz or Syrah are both delicious with just about any red meat, and lend themselves extremely well to barbecue.

Cabernet Sauvignon is made for steaks with a higher fat content such as Ribeye, or Strips. This wine pairs great with burgers regardless if made with beef or turkey. Top your burgers with bold cheeses, like blue or sharp cheddar and this wine gets even better!

Pinot Noir is great with everything from grilled fish to a juicy Burger! Pinot Noir is an ideal candidate for grilled salmon, burgers or chicken breast. If you aren’t sure if what wine will work with your grilled dinner serve a Pinot.

White Wines

Chardonnay will work with grilled fish, shellfish, chicken, creamy sauces, and cheese fondue

Riesling is the perfect with grilled brats, shrimp, barbecue chicken, grilled pineapple and grilled veggies.

Sauvignon blanc goes great with roasted peppers, veggies with pesto or fresh herbs, grilled fish or marinated meats such as grilled chicken that has been doused in Italian dressing or a citrus marinade.

Gewürztraminer would be a great choice to go with Sweet & Spicy foods such as Blackened Mahi Mahi, or Cajun Chicken with fresh mango salsa.

Please remember that if you drink don't drive! Designate a driver, and everyone can have a great summer!