Month: May 2011

Mes orangettes

Mes orangettes (make 15-18 orangettes) 0.63 cup (150 ml.) water ½ teaspoon salt 2 teaspoons granulated sugar ¼ cup (50 gr.) unsalted butter, cut into chunks 1 cup (100 gr.) all purpose flour 1 whole egg 1 egg yolk grated rind from 1 orange 4 teaspoons orange estract pearls sugar 2 teaspoons full fat milk to brush Preheat the oven to 350°F. (180°). Grate the rind from the orange. In a saucepan pour water, butter, granulated sugar, salt, grated rind and the orange estract. Stir until butteri s melted. Remove from heat and dump all the flour in at once, stirring quickly. Let the dough cool for 2 minutes, add the whole egg and mix to blend. Add the egg yolk and stir just to combine. The dough will result smooth and fairly fluid. Line a baking sheet with parchment paper and with a teaspoon scoop up small mounds of dough. Brush with milk, sprinkle with pearls sugar and bake for 20 minutes, or until golden.

Asparagus salad and mint peaches

Asparagus salad and mint peaches 3.5 ounces (100 gr). di thin asparagus, trimmed 4 peaches from Volpedo 1.4 tablespoon (20 gr.) di basil leaves 1.4 tablespoon (20 gr.) di mint leaves 1.7 ounces (50 gr). rocket or arugula 1 pizzico di zenzero macinato olive oil salt a pinch of groun ginger Trim asparagus, cook in a large pot of salted, boiling water until just tender, about 5 minutes.Transfer to an ice bath to stop the cooking, then drain and pat dry. Wash peaches, cut into slices and cook in a pan about 3 or 4 minutes. Keeping aside the spears, wash mint and basil leaves and chop roughly. Pour the aromatic herbs in a boul, dress with salt olive oil and a pinch of ginger and stir to blend the ingredients. Trim, wash and drain the rochet. Place the asparagus in the plates, scatter the peach slices over top, dress with aromatic herbs sauce and serve.

Cannelés with pesto and zucchini flowers

Cannelés with pesto and zucchini flowers (18 pieces – Molds: 1.18 inches in diameter – Height 1.37 inches) 4.2 tablespoons (60 gr.) all-purpose flour 1 whole egg 2.36 tablespoons (35 ml.) full fat milk 2.36 tablespoons (35 ml.) extravergin oil 2.8 tablesppon (40 gr.) pesto 2.8 tablesppon (40 gr.)crescenza stracchino, cut into small pieces 5 zucchini flowers cut into strips 1.4 tablespoon (20 gr.) grated Reggiano Parmesan 1 generous pinch of salt pepper 1/3 package instant yeast 1 pinch of baking soda Preheat oven to 300° F. (150°). Whisk egg with milk, oil, salt and pepper. Sift flour together with instant yeast and baking soda, add to the mixture to make a blend dough. Add all the other ingredients, mixing quickly until the batter looks thick and well blended. Fill the fluted cannelé molds only about ¾ of the way up. Bake about 15-20 minutes. Let cool and serve.

Basil buns

Basil buns (makes 16 buns) 4 cups (500 gr.) soft-wheat flour type 0 + more to dust 1.7 tablespoon (25 gr). fresh yeast 1.26 cups (300 ml.) warm water 1 teaspoon sugar 2 teaspoons salt 50 basil leaves, roughly chopped 4 tablespoons extra virgin oli + more to brush Sift flour, make a mound and pour salt, sugar, crumbled fresh yeast and water. With fingertips, knead all the ingredients to dissolve the yeast. Then, add 2 tablespoons of oil and knead the dough with both your hands, just to combine. Then flatten the dough and sprinkle with basil leaves, roughly chopped. Work again the dough, shape it in a ball and brush it with oil. Place the dough in a clean and lightly greased bowl, cover it with plastic wrap and let rise for about 30 minutes. Heat the oven to 375°F. (200°). After this time, knead quickly the dough and cut into 16 pieces (about 1.75 ounces – 50 gr. each), shaping round buns. Line two baking sheets with silpat or parchment, place the …

Cherries Madeleines

Cherries Madeleines (About 30 Madeleines. Mold: Lenght 2.7 inches – and maximum Width 1.57 inches) almost a cup (100 gr.) all-purpose flour , sifted ½ cup (100 gr.) granulated sugar 7.05 ounces (200 gr.) sweet cherries from Vignola, pitted ½ cup (125 gr.) plain, whole-milk yogurt a little less than a cup (100 gr.) softened unsalted butter, cut into chunks 2 whole eggs 1 teaspoon baking powder 1 pinch of salt Pit the cherries and cut into pieces. Heat the oven to 350° F. (180°). In a food processor, whisk together eggs with sugar, yogurt, butter and salt. Fold sifted flour with baking powder. Fill the Madeleines tins, bake for 20-25 minutes or, until they are golden-brown. Let cool and serve.

White chocolate cookies and Macadamia nuts

White chocolate cookies and Macadamia nuts (about 18-20 biscuits) 1 ½ cup (180 gr.) soft wheat flour type “0” 4.58 ounces (130 gr.) white chocolate ½ cup (115 gr.) softened, cubed unsalted butter 2 tablespoons (30 gr.) Macadamia nuts less then ½ cup (80 gr.) granulated sugar 1 whole egg ½ teaspoon natural vanilla extract 1 generous pinch of salt ¼ teaspoon baking soda With a hand mixer beat together the butter and sugar until light and fluffy. Add vanilla extract and the egg. In a mixing bowl, sift together the flour, baking soda, salt and add to the butter mixture. Then add chopped white chocolate and slivers Macadamia and mix until just well mixed. Press plastic wrap against dough and refrigerate for 4 hours. When ready to bake, preheat oven to 350° F (180°). Line a baking sheet with parchment paper, slice the log of dough into 0.19 inch (5 mm.) rounds, put the cookies on the baking sheets, keeping a distance between them, and cake for about 12 – 15 minutes, (depending on …

Maroccan spelt

Maroccan spelt (serves 4) 0.95 cup (220 gr.) spelt 2.81 tablespoons (40 gr.) raisins 1.4 tablespoon (20 gr.) pine nuts 2.1 teaspoon (10 gr.) mint leaves 2.1 teaspoon (10 gr.) parsley 8 dry apricots 6 tablepoons extra vergin olive oil salt pepper Soak raisins and apricots in 2 different cups of warm water for ten minutes. Toast pine nuts in a frying pan, until golden brown and pour it into a bowl. Cook spelt in boiling salted water, drain, cool under cold water and dress with 3 tablespoons of olive oil and set aside. Wash parsley and mint leaves and cut roughly, after discarding the stems. Drain and dry the raisins and apricots, cutting the apricots the same size of raisins. Put the spelt in a bowl, add the raisins, apricots, pine nuts and chopped herbs. Dress with remaining oil, season with salt and pepper, stir and serve.

Exotic tarts

Exotic tarts (serves 4 tarts 4.7 inches in diameter ) 10.5 punces (300 gr.) puff pastry 5.3 ounces (150 gr.) mixed dried fruits: raisins, cherries, coconut mango papaya pineapple apple 2.6 ounces (75 gr.) dark chocolate softened unsalted butter and flour for molds Prepare the pastry or use the patry ready to use. Heat the oven to 350° F (180°). Grease and flour the molds, stretch the dough and cut 4 circles about 16 cm. in diameter. Fill the molds with a circle of dough, making the excess overhang, and make small holes in the base of the tarts with a fork. Chop chocolate and the dried fruit mix coarsely, and place the mixture over the dough. Cut 4 circles of 4.7 inches (12 cm.) in diameter and cover the tarts, seal edges by creating a string with the pastry. Bake for about 20 minutes.

Loin roulades

Loin Roulades (serves 4) 4 slices of pork loin 4 slices of Parma Ham 1.4 tablespoon (20 gr.) dried tomatoes 1.26 teaspoons (6 gr.) pine nuts 1 medium size zucchini 1 tablespoon mixed herbs: parsley, thyme, oregano, marjoram 1 pinch of salt pepper ½ glass dry white wine 4 tablespoons extra virgin olive oil 2 potatoes ½ eggplant Beat with a meatmallet the pork loin. Peel the zucchini, and cut into julienne strips, keeping only the green parts. Soak the dried tomatoes in warm water for 5 minutes and cut into thin strips. Toast pine nuts in a fryingpan. Place over the meat, the slices of ham, tomatoes, zucchini, pine nuts and roll up the meat close with a toothpick. In a pan pour olive oil, chopped herbs, the loin rolls, salt and pepper. Cook the rolls for 15 minutes, turning often to get homogeneous cooking. When almost ready, add the white wine and blend. Meanwhile, wash the potatoes and eggplant, cut into thin slices and fry in hot oil. Let them dry on a …