Thursday, March 31, 2011
9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain
Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels. Serve hot. It is importent to
insure the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.
1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black & green pitted olives
1/2 Pound sliced Prosciutto
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
Mozzarella (your choice)
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.
700g/11⁄2lb plain flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons active dry yeast
2 tablespoons softened butter, plus
a little extra, melted
225ml/8fl oz warm milk
• Put a large pot of water on to boil. Preheat the oven to 200°C/400°F/
Gas mark 6. Lightly grease a baking sheet.
• Put about 125g/4oz of the flour, the sugar, salt, baking powder, yeast
and the 2 tablspoons softened butter in a large bowl. Mix until smooth
and the yeast starts to froth.
• Sift in the remaining flour, and continue mixing until a stiff dough forms.
Knead the dough until it is smooth and elastic. Form into a ball and
allow to rise in a warm place until doubled in size.
• Punch down the dough and knead for a minute or so. Divide into eight
equal pieces. Roll or cut each piece into a rope 45cm/18in long and
1cm/1⁄2in in diameter, and twist each rope into a pretzel shape. Allow to
rest for a couple of minutes.
• Using a slotted spoon or broad spatula, slide the pretzels into the boiling
water one at a time, and boil each one until they float to the top.
Remove immediately, drain off and transfer to the greased baking sheet.
• Bake in the oven for 15 minutes or until golden. Brush the pretzels very
lightly with melted butter as they emerge from the oven. Serve warm.
100g/4oz self-raising flour
2 eggs, beaten
50ml/2fl oz milk
300g/11oz courgettes, grated (Zucchini)
2 tablespoons chopped fresh
salt and freshly ground
1 tablespoon vegetable oil
• Sift the flour into a large bowl, and
make a well in the centre. Add the
eggs to the well, and gradually
draw in the flour from the sides
using a wooden spoon.
• Slowly add the milk to the mixture,
stirring constantly to form a thick
batter. Add the courgettes and
thyme, season with salt and
pepper, and mix thoroughly.
• Heat the oil in a large heavy frying
pan until hot. Cooking in batches,
carefully drop in tablespoons of the
batter to make the fritters. Shallowfry
for 3 minutes on each side.
• Remove the fritters with a slotted
spoon, and drain on kitchen paper.
1 ciabatta loaf
2 whole garlic bulbs
2 tablespoons extra virgin
5 sprigs of fresh rosemary
salt and freshly ground
• Preheat grill to high.
• Slice off the tops of the garlic bulbs. Leave the cloves whole with their skins on.
• Brush with some of the olive oil. Wrap the garlic bulbs in foil with 3 sprigs of the rosemary. Grill for 25 minutes, turning occasionally.
• Slice the bread and brush each slice with olive oil, then lightly toast both sides under the hot grill.
• Squeeze the garlic cloves from their skins onto the toast.
• Chop the leaves of the remaining rosemary sprigs, and sprinkle over the toast. Season with salt and pepper. Drizzle with the remaining olive oil, and serve warm or hot.
450g/1lb leeks, trimmed and
700g/11⁄2lb potatoes, roughly
900ml/11⁄2pt vegetable stock
4 sprigs of fresh rosemary
2 tablespoons chopped fresh
2 tablespoons crème fraîche
salt and ground black pepper
• Melt the butter in a large saucepan, add the leeks and sweat gently for
5 minutes, stirring frequently. Add the potatoes, stock, rosemary and
milk. Bring to the boil, then reduce the heat, cover and simmer gently for
20–25 minutes until the vegetables are tender. Remove from the heat.
• Cool for 10 minutes. Discard the rosemary, then pour into a blender or
food processor, and purée until smooth. Return to a clean pan, and stir in
the parsley and crème fraîche. Season to taste.
Reheat gently and serve.
•2 cups all-purpose flour, stirred or sifted before measuring
•2 1/2 teaspoons baking powder
•3 tablespoons granulated sugar
•1/2 teaspoon salt
•2 large eggs
•1 1/2 to 1 3/4 cups milk
•2 tablespoons melted butter
Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes
Wednesday, March 30, 2011
475g/1lb 1oz plain flour
1 tablespoon baking powder
1⁄2 teaspoon salt
50ml/2fl oz vegetable oil
125ml/4fl oz milk
1 teaspoon vanilla essence
225g/8oz bananas, mashed
2 tablespoons caster sugar
225g/8oz vanilla yogurt
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease 2 x 20cm/8in round cake tins.
• Sift together the dry ingredients into a large mixing bowl.
• Blend the oil, eggs, milk and vanilla essence until smooth in a separate bowl, then stir in the bananas. Add to the dry ingredients and stir well.
• Pour equal amounts into the prepared tins. Bake for 20 minutes, then cool completely on a wire rack. Sprinkle with the caster sugar. Turn one of the cooled cakes upside down, and spread the yogurt on its bottom side. Put the other cake on top, right side up, to make a sandwich.
100g/4oz unsmoked streaky bacon,
cut into strips
450g/1lb lean beef mince
2 tablespoons olive oil
225g/8oz onion, diced
175g/6oz carrot, diced
2 garlic cloves, chopped
150ml/5fl oz red wine
300ml/10fl oz chicken stock
450g/1lb canned chopped tomatoes
1 bay leaf
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
3 tablespoons tomato ketchup
900g/2lb mashed potatoes
salt and freshly ground black pepper
• Fry the streaky bacon in a hot frying pan until it is almost crisp, then transfer to a heavy saucepan. Brown the beef in the frying pan, then add to the same saucepan.
• Add the olive oil to the bacon fat, and sweat the onion, carrot and garlic until soft but not brown, adding them to the saucepan when done.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Deglaze the frying pan with the red wine, and add this to the saucepan, topping up to cover with the stock. Add the tomatoes and their liquid, bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, bring
to the boil and simmer, uncovered, over a very low heat for 3 hours, seasoning with salt and pepper halfway through.
• Put the contents of the saucepan into a deep rectangular ovenproof dish, cover with the mashed potatoes and brown in the oven for 20 minutes.
1 onion, sliced
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
salt and ground white pepper
• In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.
• Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.
• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.
• Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.
1 shot Jeremiah's Pick Espresso
1 shot Kahlua or other coffee liqueur
1 shot Stoli Coffee or other coffee vodka
1 shot Stoli Vanilla or other vanilla vodka
Serve in a chilled martini glass, shaken or stirred
Chocolate Raspberry Martini
1 shot Chambord or other raspberry liqueur
1 shot vodka
1/4 cup chilled Jeremiah's Pick Coffee
dash heavy cream
Place first three ingredients in a cocktail shaker filled with ice.
Shake and strain into martini glasses. Finish with a dash of
cream and grated chocolate.
Amaretto Iced Coffee
3 cups chilled Jeremiah's Pick Coffee
2 cups vanilla ice cream
1 cup milk
1/4 cup Amaretto or other almond liqueur
2 tsp. vanilla
1 tsp. almond extract
crushed ice to taste
Combine everything except ice in a blender and whip until
smooth. Fill glasses half full with crushed ice, and fill the
rest with the coffee mixture.
Caffe al Grand Mariner
1/4 cup Grand Mariner or other orange liqueur
1 tsp. sugar
2/3 cup hot Jeremiah's Pick Coffee
grated orange peel
Place the Grand Mariner and sugar in a glass. Add coffee; stir
well. Carefully cover the surface with orange peel. Drink
1 cup cold Jeremiah's Pick Espresso
OR double strenght Jeremiah's Pick coffee
6 scoops white chocolate vanilla bean or coffee ice cream
Let coffee cool. Place one scoop of ice cream in 6 chilled
6 oz glasses. Pour enough of the cooled coffee into each
glass to cover the scoop. Serves 6
1 cup double strength Jeremiah's Pick Chocatal
1/3 pint raspberry ice cream or gelato
1/2 cup milk
Combine all ingredients in blender and blend until
smooth. Top with whipped cream or mint sprigs.
2 shots Jeremiah's Pick Espresso
1/3 pint chocolate mint ice cream
1/2 cup milk
1/2 cup ice
Combine ingredients in a blender and blend until smooth.
Top with whipped cream and crushed peppermint candy.
Slanted Door Special
Slanted Door Restaurant, San Francisco
1 cup double strength Jeremiah's Pick French Roast
Sweetened Condensed milk (to taste, approx 1 oz)
Pour the condensed milk in the bottom of a 12 oz glass.
Stir in the hot coffee, then fill the rest of the glass with ice.
Chocolate Coffee Slammer
1 cup double strengthJeremiah's Pick Chocatal
1/3 pint coffee ice cream or gelato
1/4 cup half and half
1 tbsp. chocolate syrup
Combine all ingredients in blender. Blend until smooth.
Top with whipped cream or chocolate shavings.
TIPS FOR MAKING THE
PERFECT ICED COFFEE DRINK
- Always use cold coffee, unless otherwise specified. Hot coffee will melt the ice and make the drink watery.
- To make a simple iced coffee, pour chilled coffee over ice cubes made with coffee. This will keep the coffee strong, even as the weather gets warmer.
- Be sure to check the instructions on your blender before crushing ice. You may want to try using restaurant-style ice for blended drinks- it's easier on the blender and gives the drink a nice "slushy" texture.
- We recommend using filtered water to brew your coffee-the minerals present in tap water can negatively affect the taste of the brewed coffee.
SPECIAL TOOLS: Deep fryer
vegetable oil (in fryer)
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.
Cooking your McNuggets
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite
4. Coat each piece with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the
flour/seasoning mixture. Shake to coat. Put nuggets, bag and all,
in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Preheat oven and large cookie sheet to 375°
8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only
about 9 at a time.)
9. Drain on paper towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
11. Serve with your favorite McDonald's dipping sauce.
225g/8oz blanched almonds,
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.
Reheat gently and serve.