Monday, April 5, 2010
Scalloped Potatoes with Creme Fraiche
2 cloves garlic, smashed
2 tblsp unsalted butter
3 waxy potatoes (such as Yukon gold or Yellow Finn) peeled
3 cups half and half
1/2 cup creme fraiche
2 tablespoons all purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 chopped chives
Preheat oven to 350 degrees F. Rub the garlic all over the inside of a 3 quart baking dish, than mince it. Grease the dish with about 1/2 the butter.
Slice the potatoes about 1/8 inch thick. Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half and half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt and pepper to taste. Bring to boil over medium heat and cook stirring until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it the distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork tender, about 1 hour and 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
This was amazing.
Chicken Scallopine with Sage and Fontina Cheese
6 (4 1/2 to 5 1/2 ounce) chicken cutlets, pounded thin
salt and freshly ground black pepper
6 sage leaves
3 ounces grated fontina cheese
3 tablespoons olive oil
1 garlic clove, halved
1/2 cup white wine, I used Martinelli's
1 (28-ounce) can whole San Marzano tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce about 2 tablespoons of fontina cheese. Roll up the chicken and seal with one or two toothpicks.
Warm the olive oil and halved garlic clove in a large, heavy skillet over medium heat until the garlic is fragrant about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the chicken and garlic. Add the martinelli's and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduce wine in the pan. Simmer for 5 minutes to let the flavors marry.
Return to chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through 5 to 7 minutes.
Remove the chicken from the chicken form the pan. Season the tomato sauce with salt and pepper. spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1 inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
This to is amazing.
2 bunches medium asparagus
2 tablespoons extra virgin olive oil
1/2 tsp kosher salt
freshly ground pepper
Preheat oven to 450
Trim the woody ends from the asparagus, usually about 1 1/2 inches. lightly peel the remaining stalks. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper and roll to coal thoroughly.
Roast the asparagus until light browned and tender, about 8 to 10 minutes, giving the pan shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
Chocolate Cheesecake Cupcakes with Ganache Frosting
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar, plus 2 tablespoons
1 egg at room temperature
2/3 cup milk at room temperature
3 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips
2 tablespoons chopped walnuts
Place rack in the middle of the oven and preheat to 350 degrees f. Line 12 muffin cups with cupcake papers.
In a medium bowl, sift together the flour,cocoa, baking powder salt and set aside. Using mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half the flour mixture and stir until until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.
In a small bowl, mix together the cream cheese, 2 Tablespoon sugar, and vanilla. Still in the chocolate chips and the walnuts.
Fill prepared cupcake lines with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter ( cream cheese should not be visible).
Bake at 20 minutes. Let cupcakes stand in the pan for 3 and then remove and allow to cool completely on the rack. Dip each cupcake in to the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.
3/4 cups semisweet chocolate chips
1/2 cup heavy cream
Place a heat prove bowl over over a pot of simmering water, and whisk together the chocolate, cream. Continue whisking until chocolate is melted and mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
I have to admit the cupcakes were the winner at my house.
I wish I would have taken some pictures to show you how good every thing looked. I guess you will just have to come visit to see for yourself. Hope everyone had a great Easter. We love you all and miss you terribly.