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Archive for June, 2012


1/4 cup blanched slivered almonds
1 cups plus 1/2 cup whipping cream cream
2 tbs granulated sugar
1/4 tsp pure vanilla extract
1/2 packet powdered gelatin
1 1/2 tbs cold water
fruit compote to serve
 
Spread almonds on a baking sheet and place in a 350F oven until lightly toasted. Roughly chop.
In a medium pot, heat 1 cup of the whipping cream together with the toasted almonds until the cream simmers. Stir in sugar until dissolved. Let sit for 30 minutes.
Pour cream mixture through a fine mesh strainer lined with cheesecloth. Discard almonds. Gently rewarm cream. Add vanilla extract.
Lightly oil four custard cups with a canola oil.
Sprinkle gelatin powder over cold water. Allow to stand 5 to 10 minutes. Add gelatin to warm cream mixture. Stir until gelatin is completely dissolved.
Divide mixture among custard cups, and chill at least 2 hours or until firm. Run a sharp knife around the edge of the cup to unmold. Serve with fruit compote, such as blueberries or rhubarb.
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These burgers owe their taste and texture to careful-chosen ingredients, technique, proper refrigeration, and cooking the burgers to medium rare.
Officially, we cannot recommend undercooking ground meat. But since we are buying from a trusted butcher, are starting with steaks that would have been cooked to the same doneness, grinding just before using, and are closely following safe food handling practices, we’re boldly going forward.
You’ll need a meat grinder, or should ask your butcher to prepare for you an 80% meat to 20% fat ratio of freshly ground Ribeye and Top Sirloin. Keep cold and use the same day.
For 4 burgers, we bought:
180g Ribeye
450g Top Sirloin
Trim steaks of fat and connective tissue, and discard connective tissue.
Next, weigh meat and fat to ensure desired ratio, then double grind, using a coarse grinding wheel, followed by a finer one, making sure to evenly distribute the fat with the meat.
Refrigerate 10 minutes. Season meat with kosher salt and fresh ground pepper, handling meat as little as possible so it doesn’t toughen.
Gently shape into thick patties. Refrigerate.
Heat oven to 375F. Heat oil in a cast iron pan over high heat. Char burgers on both sides and transfer to oven. Cook to med-rare, then allow to rest in pan while toasting buns.
Note: To test for doneness, stick a wire cake tester through the sides into the middle. Touch tester to your lips. If barely warm, it’s rare. If bathwater warm, it’s medium rare.

 

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For the streusel:
1 1/2 cups all-purpose flour
3/4 cup ground pecans
2/3 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/3 cup cold butter
1/3 cup maple syrup
In a large bowl, whisk together flour, pecans, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Drizzle with maple syrup and combine with a fork.
 
For the batter:
2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup butter, softened
2/3 cup packed brown sugar
1/4 cup maple syrup
1 tsp vanilla extract
2 large eggs
3/4 cup sour cream
In a large bowl, whisk together flour, baking powder and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until light and fluffy. Beat in maple syrup and vanilla, then eggs, one at a time, until well combined.
Add 1/3 of the flour mixture and combine, followed by 1/3 of the sour cream. Alternate additions, finishing with the flour mixture. Do not overmix.
Spoon half the batter into a buttered tube pan (Angel Food pan). Sprinkle half the streusel over top, then spread with remaining batter and sprinkle with remaining streusel.
Bake at 350F for 50 minutes, until a tester comes out clean. Cool 5 minutes, then remove from the pan. Cool completely on a wire rack.

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