Discovered Two New White Wines I Love
I stray from the same- old- same- old and try at least one new wine every week.
Bonus week: Score two!
1 cup sugar – divided
1 tbsp cornstarch
¾ cup flour
1 tsp baking powder
½ tsp salt
½ tsp vanilla extract
6 tbsp butter, melted
My new pressure cooker by Fagor is the best cooking investment I’ve made all year. I loved this recipe bursting with fresh vegetables and the lamb tastes more like I slow cooked it for hours in the oven.
1 TBSP olive oil
2 slices bacon, diced
2 yellow onions, chopped
1 fennel bulb, chopped
1 red pepper, seeded and chopped
2 medium carrots, peeled and chopped
½ cup celery, chopped
4 cloves garlic, minced
28 oz. can tomatoes, diced and drained
3 TBSP fresh parsley, chopped
1 tsp dried rosemary, crushed
1 tsp dried thyme
2 bay leaves
1 tsp grated orange zest
¼ tsp ground nutmeg
1 TBSP tomato paste
½ tsp pepper
1 tsp sugar
1 cup beef stock
½ cup red wine
Place flour in large plastic bag. Flour Shanks. Shake off excess.
Let’s see if anything from this gardening class sticks. If I have plants popping up in a week or so, I’ll attempt to grow some herbs and vegetables of my own this summer.
1/2 Tbsp kosher salt per pound of pork
a few pinches of ground black pepper
I was told when I made this first recipe to note how the cocktail smells before I shake it. I would learn to make Margaritas by the smell. I thought they were crazy but when I took a whiff, I knew exactly what they were talking about. This had the scent of a great Margarita and it was.
The third recipe came about when I was out of limes and the combination of the one lime I had along with a lemon and a little orange liqueur resulted in my new favorite summer drink.
The New Classic Margarita
1 1/2 oz Tequila
1 1/2 oz fresh Lime Juice
1 oz Simple Syrup (equal parts of sugar and water microwaved for 15 seconds)
3 dashes Orange Bitters
Kosher salt or sea salt for the rim
2 lime slices
¼ cup tequila
2 TBSP. agave syrup (I used half because I like my Margaritas on the sour side)
2 TBSP fresh lime juice
1 tbsp agave syrup
Juice of one lemon
Juice of one lime
Splash of Patron orange liqueur
-I pack the bones in the stockpot and cover with cold water.
-Bring the stock to a simmer and cook for about 24 hours.
-About 15-30 minutes before the stock is ready to serve, I add a handful of shallots that have been peeled roasted until completely black and 6" of peeled, ginger that has also been roasted on the gas burner until black
-4-6 star anise, 3 cardamom, 4 clove, 12 peppercorns
-About 5 minutes before the soup is done I add fish sauce to taste
2 1/2 cups (12.5 oz) all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar (optional, leave out if making a savory pie)
8 ounces cold cream cheese
8 ounces (2 sticks) cold unsalted butter
2 teaspoons cider vinegar
2-4 teaspoons cold water
Makes 2 crusts
Pour the flour, salt, and sugar (if using) into the bowl of a food processor and pulse a few times to combine. Cut the cold cream cheese and cold butter into large pieces and sprinkle them over the flour. Toss a bit with your fingers to coat the pieces with flour.
Give the flour, butter, and cream cheese 10-12 one-second pulses. The result should look like large shaggy crumbs.
Remove the lid and sprinkle the vinegar and two teaspoons of the cold water over the dough. Replace the lid and process continuously for 3-5 seconds until you see the dough just starting to come together. It should still look a bit crumbly with visible flour and visible streaks of fat. When you pinch some in your fist, it should easily hold together. If it doesn't, sprinkle another two teaspoons of water over the top and process again.
Turn the dough out onto your work surface and divide it into two equal parts. Gather each mound of dough and press it into a flat 1-inch thick disk or square, depending on the shape of the pan you will be using. Wrap each disk in plastic wrap and refrigerate for at least 20 minutes or overnight.
Tear off two large pieces of wax paper. Unwrap one of the pieces of dough and set it in the center of a piece of wax paper. Lay the other piece on top. Working from the middle of the dough out, begin rolling the dough into a thin crust. The dough will be tough to roll at first but then will gradually become more malleable as it becomes thinner. Rotate the dough and flip it to the other side a few times as you roll. Peel back the wax paper occasionally and sprinkle the dough with a little flour to make sure it doesn't start to stick.
When the crust is 1/8-1/4 inch thick, it is ready. Peel back the top layer of wax paper and gently invert the crust over your pan. Peel off the second piece of wax paper. If the crust cracks, overlap the two pieces slightly and pinch them together.
It's fine to bake the pie right away, but if you have time, chill it in the refrigerator for 30-60 minutes before putting it in the oven. This chilling time helps the dough keep its shape better in the oven and tends to make a flakier crust.
Makes one 9-inch tart
1/2 recipe Cream Cheese Pie Crust
2 cups Greek yogurt
2/3 cup lemon curd
2 tablespoons honey (or more, depending on tartness of curd)
1/2 teaspoon vanilla extract
1 1/2 teaspoons powdered gelatin
1 1/2 tablespoons water
Citrus slices or berries (optional, for garnish)
About two hours before assembling tart, roll or press the dough into a 9-inch tart pan and fully bake according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.
In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Thoroughly whisk dissolved gelatin into the yogurt mixture and pour into the tart shell.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.
Oh, sorry…My cow is the painting that is now a textbook fit over my chef’s table in my kitchen. If I don’t give him a name soon, I can’t look him straight in the eye when I make Boeuf Bourguignon. Stay Tuned!