tag:blogger.com,1999:blog-89678788337951897502024-02-28T19:44:23.080-04:00Bexy's Baking BlogThis is a blog of items I have baked, including recipes from the many cookbooks I own, my own created recipes, and recipes from other sources. I will write about what I have made and post a picture along with it! During stretches when I go without baking, I will write a brief article about some aspect of cooking, baking, ingredients, or preparation techniques.Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.comBlogger2233125tag:blogger.com,1999:blog-8967878833795189750.post-58461085361368634962017-12-06T20:01:00.000-04:002017-12-07T20:14:22.217-04:00Dark Chocolate 'Fondue' Ball<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWf4W_h50nUVvWzWNGn_e8_owi_1OYwv6hjFUKa47oTkPSCcMcWCkcZCICjpJXcwqBiha1_oIh3W-D6zXS_l_dClLYVab4M8PTpBdpKwqcbzt2QMzCxIg4lhexDaN9N1deEJuZWwLIVLw/s1600/IMG_8987+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWf4W_h50nUVvWzWNGn_e8_owi_1OYwv6hjFUKa47oTkPSCcMcWCkcZCICjpJXcwqBiha1_oIh3W-D6zXS_l_dClLYVab4M8PTpBdpKwqcbzt2QMzCxIg4lhexDaN9N1deEJuZWwLIVLw/s320/IMG_8987+-+Copy.JPG" width="320" /></a></div>
<br />
<ul>
<li><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">Tempered Dark Chocolate Sphere</span></li>
<li><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">Filled with Salted Almond Crumb</span></li>
<li><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">Spiced Poached Pear</span></li>
<li><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">Citrus Cake</span></li>
<li><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">Vanilla Cream</span></li>
<li><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">Chocolate Filigree</span></li>
<li><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">Warm Caramel Sauce</span></li>
</ul>
<div>
<span style="color: lime; font-family: trebuchet ms, sans-serif;">The idea of this dessert is to have the warm caramel sauce separate, then pour it over the chocolate balls at the table to the chocolate begins to melt, showcasing the filling and creating a chocolate sauce for the plate. </span></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-24107702485873814202017-12-05T19:11:00.000-04:002017-12-07T19:17:53.714-04:00Beurre Rouge<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Beurre Rouge</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1/4 cup red wine</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 - 1 1/2 cups salted butter, cold and cut into cubes</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">pepper, to taste</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Bring the wine to a boil in a saucepan and reduce by half.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Reduce the heat to medium-low and gradually whisk in the butter, cube by cube, to form a thick, rice sauce. Season to taste.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">This sauce recipe is a very easy and basic beurre rouge. Red wine vinegar, shallots, garlic, and peppercorns may be added along with the wine to form a reduction and the sauce may then be strained at the end. Cream can also be added as a 'cheat' to form a more stable beurre rouge. Beurre rouge is an a la minute (last minute) sauce that does not hold well for long periods of time. </span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-88762603915536935572017-12-04T19:08:00.000-04:002017-12-07T19:09:05.039-04:00Balsamic Pearls<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Pearls are a very cool, very impressive molecular gastronomy technique that is actually quite easy to do and requires little equipment. The only specialty ingredients required is agar agar powder, which is a vegan thickening agent (derived from seaweed) used as an alternative to gelatin or cornstarch or other thickeners for its versatility. It is ready available at Asian grocers and specialty food stores. </span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">The process here is a bit difficult to explain in words, but once you do it, you'll understand the process. The biggest tricks are to ensure the oil is as cold as possible without being solidified, and the mixture is dropped into the oil while hot (it will gel up once cool).</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">These pearls can be used as a mock caviar alternative, but have a sweet slightly acidic flavor that works on a variety of dishes, including desserts. </span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Balsamic Pearls</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">canola oil</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 Tablespoons balsamic vinegar</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 Tablespoon soy sauce</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1/4 teaspoon agar agar</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Pour oil in a tall glass, enough to fill the glass to around twenty centimeters or eight inches. Place the oil in the freezer for a few hours, until the oil is completely cold. It can be left overnight as well but if the freezer is particularity cold the oil will freeze into a solid white block, and it needs to remain liquid for this recipe.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Bring the vinegar, soy sauce, and agar agar to a full boil. Using a syringe or a squeeze bottle, immediately drip small drops of the mixture into the cold oil. One all the mixture is used strain the pearls out of the oil and blot dry gently with paper towel. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSZqkVHai1jHCy2Hc8MqT_waIeLgcH4X76tBTL42AQf4WY_Xsdmb6zsAbTxnNx29MtmbUpnwylNF7k60PlkO7uWGWS6sHt9jKhmq6-2Gi85Pu95q33oxABlsW0oJYCwSO-nE0dldSyWo/s1600/Lunch+for+Regina+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSZqkVHai1jHCy2Hc8MqT_waIeLgcH4X76tBTL42AQf4WY_Xsdmb6zsAbTxnNx29MtmbUpnwylNF7k60PlkO7uWGWS6sHt9jKhmq6-2Gi85Pu95q33oxABlsW0oJYCwSO-nE0dldSyWo/s320/Lunch+for+Regina+2.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Pearls on bruschetta 'mojito' with <br />garlic croutons, tomato foam, basil crisp</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTa9hLS8S1XfddFGBwknU1ERPTdN2WZSV6JHHRDTulAKw_KUH41Tf5x0XUCqwmD914WrQikIeOCfMyoylNwgvfHJbX3FUGH2H7oFh01qOkIkS-Yx8KY13b74z450p1E6USdloHdsWR0M/s1600/017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTa9hLS8S1XfddFGBwknU1ERPTdN2WZSV6JHHRDTulAKw_KUH41Tf5x0XUCqwmD914WrQikIeOCfMyoylNwgvfHJbX3FUGH2H7oFh01qOkIkS-Yx8KY13b74z450p1E6USdloHdsWR0M/s320/017.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Pearls on cheese curd plate with crispy breaded cheese curds, <br />herbed cheese curd crackers, roasted red pepper cheese curd aioli, and pickled shallot petals</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFO0K19j0zO-OzgwVDXQu2472z7lwEeheRxMKol9Cnr0Cm8VjZvuuA4m6lHt6Mk8EQHoxpgVLWaFy2fXW_iRYY8cYgv8CbXRMpJyebpvFcMBxpF4LG-Ada3cMOk1vo3e5d8TWjk47aJec/s1600/IMG_8983+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFO0K19j0zO-OzgwVDXQu2472z7lwEeheRxMKol9Cnr0Cm8VjZvuuA4m6lHt6Mk8EQHoxpgVLWaFy2fXW_iRYY8cYgv8CbXRMpJyebpvFcMBxpF4LG-Ada3cMOk1vo3e5d8TWjk47aJec/s320/IMG_8983+-+Copy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Pearls on beef fillet plate with roasted cherry tomatoes, <br />Brussels sprouts, herb pommes duchesse, carrot puree, and red wine jus</td></tr>
</tbody></table>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-65576808947683124292017-12-03T22:52:00.000-04:002017-12-05T00:05:56.628-04:00Herbed Pommes Duchesse<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Herbed Pommes Duchesse</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">hot mashed potatoes</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">egg yolks</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salted butter, cubed</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">minced garlic</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">finely chopped chives</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">minced parsely</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">minced sage</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salt</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">ground black pepper</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0m4vWBmJIVoi0zoMLmfOHEK8QqMh2_sG5JjC_B_EJalkdO2aFBI7gBYCZ6ZgV6GGdi5kcXbWfOwiEIFpBwAZbQUHDrMXqwSjD6xVbPkxRYZozlNAUl6J4CvOLqC-C-1ZP0hEJZANdEY/s1600/IMG_8983+-+Copy+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="1600" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0m4vWBmJIVoi0zoMLmfOHEK8QqMh2_sG5JjC_B_EJalkdO2aFBI7gBYCZ6ZgV6GGdi5kcXbWfOwiEIFpBwAZbQUHDrMXqwSjD6xVbPkxRYZozlNAUl6J4CvOLqC-C-1ZP0hEJZANdEY/s320/IMG_8983+-+Copy+-+Copy.JPG" width="320" /></a></div>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Stir all ingredients together until combined, taste, and adjust seasonings as needed. The hot mashed potatoes should melt the butter, but not cook the egg. The mixture is much easier to mix and pipe while still warm - but if you do not have a heat-proof piping bag, let it cool slightly so you do not burn your hand.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Scoop the mixture into a large piping bag fitted with a large star tip. Pipe rosettes of potato on a parchment lined baking sheet. You may make them as small or as large as you wish - baking time will depend on size. At the point the potatoes may be piped in advance and refrigerated until later. They are baked at 425<span style="background-color: #8146ed; font-size: 14px;">◦</span>F until the tips begin to turn golden.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-57506249913375498072017-12-02T19:50:00.000-04:002017-12-02T19:50:13.619-04:00Beef Fillet with Pommes Duchesse and Veg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi907A50l-XueUnRp61mGsZO9-Rnd9BolN8yoBXdWpIOGx5OCOkKcl88KLuaEOLvamdXNjTm6mdT8X61VKrXHcCQUDsp_ieGINHYrtRCZWbSZTZlHrGuGjsuR1y2npcaG-4q-ZkZtImHyw/s1600/IMG_8983+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi907A50l-XueUnRp61mGsZO9-Rnd9BolN8yoBXdWpIOGx5OCOkKcl88KLuaEOLvamdXNjTm6mdT8X61VKrXHcCQUDsp_ieGINHYrtRCZWbSZTZlHrGuGjsuR1y2npcaG-4q-ZkZtImHyw/s320/IMG_8983+-+Copy.JPG" width="320" /></a></div>
<br />
<ul>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Seared Fillet of Beef</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Herbed Pommes Duchesse</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Carrot Puree</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Roasted Brussels Sprouts</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Glazed Cherry Tomatoes</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Beurre Rouge</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Balsamic Pearls</span></li>
</ul>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-43459078095155814932017-12-01T19:32:00.000-04:002017-12-01T19:32:07.360-04:00Herb Foam<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Herb Foam</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">selected chopped herbs, I used:</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">parsley</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">chives</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">sage</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">milk</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Steep the herbs in the milk over low heat, avoiding boiling or heavy simmering. The herbs will begin to color the milk green and flavor it. Froth the milk using a handheld immersion blender or a milk frother until heavy bubbles are formed. Use a spoon to spoon the froth onto the plate. If froth subsides, the mixture can be reblended until bubbly again.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-37002341675950294722017-11-30T19:28:00.000-04:002017-11-30T19:28:05.778-04:00Sage Brown Butter Sauce<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Sage Brown Butter Sauce</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salted butter</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">fresh sage, chiffonade</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">minced garlic</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">cracked black pepper</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">all-purpose (plain) flour and/or heavy cream</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Melt the butter slowly and gradually in a saucepan over low heat. Once butter is melted and the sage, garlic, and pepper. Continue heating until the butter turns a golden, nutty brown. The sauce may be served as is, or is may be thickened as desired. This may be done by adding a small amount of flour and whisking in. Or by adding some cream. If using cream, heat it before adding to the butter to prevent the sauce from splitting. Do not bring the sauce to a simmer or boil after adding a thickener. </span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com1tag:blogger.com,1999:blog-8967878833795189750.post-61035993874130393042017-11-29T19:17:00.000-04:002017-11-29T19:17:00.211-04:00Spicy Roasted Chickpeas<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Spicy Roasted Chickpeas</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 cups canned chickpeas (or dried cooked chickpeas)</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 Tablespoons oil</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 Tablespoon (or less) salt</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 Tablespoon chili powder</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 Tablespoon smoked paprika</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 Tablespoon cayenne pepper</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 Tablespoon garlic powder</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Toss all ingredients together. Place on a baking sheet and bake at 425<span style="background-color: #8146ed; font-size: 14px;">◦</span>F for about 20-30 minutes until chickpeas are crispy, shaking the pan occasionally. </span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Spices can be varied as desired. These keep well and can be reheated before eating to re-crisp them. Great as a snack or an addition to salads, a topping for curries and stir-fries and more.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-7181169442090319432017-11-28T19:09:00.000-04:002017-11-28T19:09:00.819-04:00Butternut Squash Ravioli<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Butternut Squash Ravioli</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">plain pasta dough</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">butternut squash</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">egg yolk or water</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">additional seasonings, as desired:</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">butter/oil</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">herbs</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">spices</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salt/sugar, pepper</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">maple syrup/honey</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">First, cook the butternut squash. I like to roast mine by cutting the squash in half, scooping out the seeds, wrapping in foil and baking until tender. The squash could also be steamed or boiled but this will add a little excess moisture which is not ideal. When roasting you could add some oil, butter, seasonings, sugar, honey or maple syrup; or just add all the flavorings after cooking. </span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Mash/puree the cooked squash to desired consistency and allow to cool.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">When ready to assemble, roll out the pasta dough in long thin sheets. Place rounded teaspoons or tablespoons of squash filling on the dough, spaced evenly apart. Quantity of filling and spacing will depend on size of ravioli. Brush egg yolk or water around the squash filling. Place another sheet of pasta dough on top. Press down around the filling to seal. Cut out the ravioli. Place on a sheet pan dusted with flour.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">When ready to cook, bring a large pot of salted water to a boil. Add the pasta and simmer (a full rolling boil may cause the pasta to break) until just tender.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-51135821255824527482017-11-27T18:45:00.000-04:002017-11-27T18:45:11.031-04:00 Butternut Squash Ravioli, Chickpeas, Sage Butter, Herb Foam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZTB_Zew4gj0lyipTdxLMvHKoBNPN-BFzrSdVglrBr6VYqS4nxMZYQR8hFUQbIUVNuzNENUwc-MGV_yyGhr0KLawKBkj09fF6LzauAVazxU8AVwQ5Evqa51r9fBmhTuLulO6yB3_CKbo/s1600/IMG_8978+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipZTB_Zew4gj0lyipTdxLMvHKoBNPN-BFzrSdVglrBr6VYqS4nxMZYQR8hFUQbIUVNuzNENUwc-MGV_yyGhr0KLawKBkj09fF6LzauAVazxU8AVwQ5Evqa51r9fBmhTuLulO6yB3_CKbo/s320/IMG_8978+-+Copy.JPG" width="320" /></a></div>
<br />
<ul>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Homemade Butternut Squash Ravioli</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Spiced Roasted Crispy Chickpeas</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Sage Brown Butter Sauce</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Herb Foam</span></li>
</ul>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-50480297680716378292017-11-26T16:31:00.000-04:002017-11-26T16:31:00.173-04:00Ginger Butter<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Ginger Butter</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salted butter</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">ground ginger OR finely grated fresh ginger</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Blend together. Very tasty on Irish soda bread, fresh biscuits, grilled salmon, sauteed vegetables, blueberry muffins, scones, and more!</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">I am not writing a post on the "Crescent Biscuits" as I have shared that recipe in the past, so here is a link to it:</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"> http://bexysbakingblog.blogspot.ca/2017/10/crescent-roll-biscuits.html</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UcjqWCRP4UwfHFeNTaQo9zSmmmSv9Y9jeTMexXh4-tqe-tfZ7s8rnqZqVOtIreKMZVsZKapYEQPOKkWo7tUDKgzijuRLjNJEvuUJPYXbo2YnUkxEySwURcsQwkS8wXAD7uKke4Z1AvI/s1600/IMG_8975+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UcjqWCRP4UwfHFeNTaQo9zSmmmSv9Y9jeTMexXh4-tqe-tfZ7s8rnqZqVOtIreKMZVsZKapYEQPOKkWo7tUDKgzijuRLjNJEvuUJPYXbo2YnUkxEySwURcsQwkS8wXAD7uKke4Z1AvI/s320/IMG_8975+-+Copy.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7hv6BamG_K3tk_M2ycYi-pHEio3S6Ryffv-Oi43Aso7tNj4sgdAWYmQA9czx-5Rrnc6HJqaAyFbkk3g2AzW3s5Azl1EoNmwzxN5pTRGV4y7MV_e_msCZZZNcWvdXyVGVtCDX51UfI0M/s1600/IMG_8973+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7hv6BamG_K3tk_M2ycYi-pHEio3S6Ryffv-Oi43Aso7tNj4sgdAWYmQA9czx-5Rrnc6HJqaAyFbkk3g2AzW3s5Azl1EoNmwzxN5pTRGV4y7MV_e_msCZZZNcWvdXyVGVtCDX51UfI0M/s320/IMG_8973+-+Copy.JPG" width="320" /></a></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-50869429894739095432017-11-25T16:20:00.000-04:002017-11-25T16:20:09.187-04:00Maître d'Hôtel Butter<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Maître d'Hôtel Butter</u></span><br />
<span style="color: lime; font-family: "Trebuchet MS", sans-serif;">salted butter, softened</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">mined garlic</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">mined parsley</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">lemon zest</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">lemon juice</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">cracked black pepper</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Whip all ingredients together until smooth. I like to put the butter in a pastry bag and pipe it into stars, but it can also just be spread into a bowl or balled with a melon baller. Alternately roll the butter into a log, wrap in plastic wrap and chill until firm. Then slice into rounds. This is a very good topping/sauce for grilled steaks and other flavorful meats. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwzTHvL9tXoHbbNq0vwMZhXPTFYNVQEzzWnOi2fMw8MBKoCEMDzcEjj6PiNDMAEErEfauK9gA9p29tZW0lNw9buJ8TCoc49dP-MydA7KlrHDLoyovucFSu6ojsuQMq531mghecKBxX8s/s1600/IMG_8973+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwzTHvL9tXoHbbNq0vwMZhXPTFYNVQEzzWnOi2fMw8MBKoCEMDzcEjj6PiNDMAEErEfauK9gA9p29tZW0lNw9buJ8TCoc49dP-MydA7KlrHDLoyovucFSu6ojsuQMq531mghecKBxX8s/s320/IMG_8973+-+Copy.JPG" width="320" /></a></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-42885674005623160372017-11-24T15:58:00.000-04:002017-11-24T15:58:13.988-04:00Irish Soda Bread<span style="color: lime; font-family: Trebuchet MS, sans-serif;">There are a lot of variants on Irish soda bread and even having worked in several restaurants in Ireland I cannot tell you for certain which one is the "right" one or the "authentic" one. This version is a bit sweeter and contains only wheat as the grain. It is also quite moist.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyGwwqKufcbEh1I2qm8cWg7qgUeZgc4ObaWmBOalE9f0oS7VgNqEmOT2ljDytcdy9YpC0WhJNdhQhrCQSnlsi5ha6vdceHDEemwYa8KInQilfEUrUHLSWzMpp9PCgH-bfvoO8UlpGIU4/s1600/IMG_8976+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyGwwqKufcbEh1I2qm8cWg7qgUeZgc4ObaWmBOalE9f0oS7VgNqEmOT2ljDytcdy9YpC0WhJNdhQhrCQSnlsi5ha6vdceHDEemwYa8KInQilfEUrUHLSWzMpp9PCgH-bfvoO8UlpGIU4/s320/IMG_8976+-+Copy.JPG" width="320" /></a></div>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Irish Soda Bread</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 cups whole wheat flour</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 cups all-purpose (plain) flour</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 Tablespoons brown sugar</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 teaspoons baking soda</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 1/3 cups buttermilk</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 large egg</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1/4 cup oil<br />1/4 cup molasses</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350<span style="background-color: #8146ed; font-size: 14px;">◦</span>F. Line a 9x5 inch loaf pan with parchment paper.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">In a large bowl, stir together the flours, sugar, soda, and salt. Make a well in the center.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Add the remaining wet ingredients to the well and mix to combine. Scrape batter into prepared pan. Bake for an hour. Gently remove the bread from the pan and place back in the oven, upside-down, directly on the rack and bake again for approximately ten minutes or until the bread sounds hollow when tapped on the bottom.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-60732932242422451582017-11-23T19:37:00.000-04:002017-11-23T19:37:07.709-04:00Mustard Aioli<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Mustard Aioli</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 large egg yolk</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 teaspoons yellow mustard</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1 teaspoon apple cider vinegar</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">scant cup canola oil</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salt, to taste</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Whisk together the yolk, mustard, and vinegar. Slowly and steadily stream in the oil, whisking constantly. The mixture will gradually thicken. You may not need all of the oil. Be careful not to add oil too quickly or to add too much oil as this will cause the aioli to split. Season with salt to taste.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-16883329355798748752017-11-22T19:33:00.000-04:002017-11-22T19:33:01.604-04:00Simple Onion Jam<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Simple Onion Jam</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1/4 cup white vinegar</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1/2 cup water</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">1/4 cup maple syrup</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">2 Tablespoons honey</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">two large white onions, diced</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">4 cloves garlic, minced</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Bring the vinegar, water, maple syrup, and honey to a boil. Add the onions and garlic. Simmer until onions are softened and liquid is reduced. Add a little more water as needed to keep the pan from going dry. </span><br />
<br />
<br />Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-84080149620856929722017-11-21T19:25:00.000-04:002017-11-21T19:25:12.904-04:00Roasted Baby Potatoes with Mustard Aioli & Onion Jam<span style="color: lime; font-family: Trebuchet MS, sans-serif;">White baby potatoes. Cut an "X" in the top of each potato. Do not cut all the way through the potato, just enough to make a small crown-like opening. You can also cut a small slice off the bottom of the potatoes if they are really round and roll too much. Drizzle the potatoes with oil, salt, and pepper and roast at 425<span style="background-color: #8146ed; font-size: 14px;">◦</span>F until tender. They can be prepared ahead of time up to this point.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Fill the centers of the potatoes with onion jam and pop back in the oven to heat through. Remove from oven and top with a dollop of mustard aioli and two thin slices of chives.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6x43FJ3L6oDyulMXhh1gruXbxDW88tLOPs3iQJdqVEc2DEWpLEo5ZWBXE3vSXo-BRCWk5iH9Btt1_2exhE20cfER3jvTvyZ8NK-StxRXrpMr2MdnMYsBMPg430GPukTQrHpU52tGNU2I/s1600/IMG_8971+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6x43FJ3L6oDyulMXhh1gruXbxDW88tLOPs3iQJdqVEc2DEWpLEo5ZWBXE3vSXo-BRCWk5iH9Btt1_2exhE20cfER3jvTvyZ8NK-StxRXrpMr2MdnMYsBMPg430GPukTQrHpU52tGNU2I/s320/IMG_8971+-+Copy.JPG" width="320" /></a></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-50267758411015350392017-11-20T19:10:00.002-04:002017-11-20T19:10:59.310-04:00Easy Cranberry Chutney<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Easy Cranberry Chutney</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">12 ounces (340 grams) fresh whole cranberries</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">juice of two oranges</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">approximately 1/4 - 1/2 cup granulated (white) sugar</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Place all ingredients in a saucepan and bring to a boil. Simmer, stirring occasionally, until the cranberries have popped and softened.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-49022617276156456162017-11-19T19:05:00.000-04:002017-11-20T19:07:02.884-04:00Basic Puff Pastry Dough<span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;"><u>Basic Puff Pastry Dough</u></span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">2 cups all-purpose (plain) flour</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">1 1/4 cups cubed salted butter, frozen (divided)</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">1/2 cup ice water</span><br />
<span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;"><br /></span>
<span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">lace the flour in a food processor. Add 1/4 cup butter and pulse 12 times.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Add the remaining 1 cup butter and pulse 5 times until butter begins to break up.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Add the water and pulse a couple times until dough seems moistened.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">At this point the dough will not look like it is coming together, but don't be tempted to add more water.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Dump the mixture onto a work table and bring it together with your hands until it forms a ball.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Roll out on a lightly floured surface to a rectangle, approximately 12x15 inches.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Fold dough in thirds width-wise, the roll up from the short edge.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Flatten, wrap well, and let chill at least one hour but overnight for best results.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;"><br /></span><span style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;"></span><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Allow dough to warm to room temperature before using. It will still seem quite firm but once it is begun to roll out, the butter will soften and the dough will become pliable.</span><br />
<span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Roll out to about 1/4 inch thick. Cut out as many rounds (or fluted rounds) as possible. </span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Scraps can be gathered and rerolled once and cut, more than that and they will not bake evenly.</span><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;"><br /></span><span style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;"></span><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Again, it is best to chill these again before baking but it is not crucial.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">Bake at 425</span><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14px;">◦</span><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14.49px;">F for about 15-20 minutes until golden and risen, depending on size.</span><br style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px;" /><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Use for a variety of savory and even sweet dishes: vol-au-vent, tarts, pot pies, mille feuilles, croissants, etc.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-7367719485711275372017-11-18T18:57:00.000-04:002017-11-20T19:00:35.298-04:00Cranberry and Baked Brie Tartlets<span style="color: lime; font-family: Trebuchet MS, sans-serif;">These tartlets are the round ones with the red in the center. I made my own signature puff pastry dough, cut out small circles from the dough, and baked them. I also made my own simple cranberry chutney for the filling. Then I cut the pastries in half horizontally, filled them with some cranberry chutney, topped with brie cheese and baked them again until the cheese melted and the tarts were warm.</span><br />
<br />
<ul>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Puff pastry circles</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">cranberry orange chutney</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">sliced of double cream brie cheese</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZK7pr0Q6LnofOXfbfTqAFBdtnO7lAddFrRWOhr2BZRjfs9qQAtEBE3lshOZ8AZyasxCsFmfph2Zu0Wj-szqnluyOMBjoEFrkWfyEVqs7-WEW2-3bu3hGYNc-VAr1NbmzRvItrdJEM1d8/s1600/IMG_8971+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZK7pr0Q6LnofOXfbfTqAFBdtnO7lAddFrRWOhr2BZRjfs9qQAtEBE3lshOZ8AZyasxCsFmfph2Zu0Wj-szqnluyOMBjoEFrkWfyEVqs7-WEW2-3bu3hGYNc-VAr1NbmzRvItrdJEM1d8/s320/IMG_8971+-+Copy.JPG" width="320" /></a></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-49250125541681215002017-11-17T18:48:00.000-04:002017-11-20T18:53:15.478-04:00Fall Dinner Party<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0c8E79k5sROTPEJQl0b6UyWgkSN3AtRdSLK_kP8O6x-w2PsvruMmFIOp99Wj37cjtF-1_bvv9t39cWNQWNpTiQUgz85_gm6b3mP6GvKg8ylldq70-nLdRNAOibMBrE32uKVigF7VF_c/s1600/IMG_8968+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0c8E79k5sROTPEJQl0b6UyWgkSN3AtRdSLK_kP8O6x-w2PsvruMmFIOp99Wj37cjtF-1_bvv9t39cWNQWNpTiQUgz85_gm6b3mP6GvKg8ylldq70-nLdRNAOibMBrE32uKVigF7VF_c/s320/IMG_8968+-+Copy.JPG" width="320" /></a></div>
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;">I recently catered a six course dinner party; for which I devised the menu, composed the dishes, and did all of the cooking and plating myself. In the following days I will share the dishes and recipes. The menu, featuring a fall theme, is as follows:</span><br />
<span style="color: lime;"><br /></span>
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 18.0pt; line-height: 107%;"><span style="color: lime;">MENU<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">Cranberry
& Baked Brie Tartlets<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">Roasted
Baby Potatoes with Mustard Aioli & Onion Jam<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">~<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">Crescent
Biscuits, Maitre d’Hôtel Butter<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">Irish
Soda Bread, Ginger Butter<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">~<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">Butternut
Squash Ravioli, Spiced Roasted Chickpeas, Sage Brown Butter Sauce, Herb Foam<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">~<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">Seared
Fillet of Beef cooked to your preference, Pommes Duchesse, Carrot Puree, Brussels
Sprouts, Roasted Cherry Tomatoes, Beurre Rouge, Balsamic Pearls<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">~<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">Dark
Chocolate ‘Fondue’, Caramel, Spiced Poached Pear, Citrus Cake, Salted Almond
Crumb, Vanilla Cream<o:p></o:p></span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">~</span></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "bradley hand itc"; font-size: 14.0pt; line-height: 107%;"><span style="color: lime;">White
Chocolate Pistachio Ganache, Blueberry Madeleine Cakes, Chocolate Espresso
Brownie</span><o:p></o:p></span></b></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-3600947642863529102017-11-16T19:09:00.000-04:002017-11-16T19:09:31.030-04:00Dijon Beef Jus<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Dijon Beef Jus</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">roast drippings</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">red wine</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">stock</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">cornstarch </span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">water</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salt</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">pepper</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">dijon mustard</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Strain the roast drippings into a saucepan and add the wine and stock. Bring to a boil. Make a cornstarch slurry with the cornstarch and water and whisk in. Boil until thickened. Season to taste with salt and pepper, then add the dijon. Do not boil after adding the dijon.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9AYNMbg-FUlniPm-DQL76-ZnsOAVqtMlFy5S1WkTe_RvOuBZ9YsXe-wnNSjTqaFVJNEeJQJwOc1kTrE4LzknKSSR3n7IUcrC7gWlOxhKQZ9NRBpb6CyEDwivR9pxGfSJB9Dk_70ZJNM/s1600/roast3+-+Copy+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="275" data-original-width="422" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9AYNMbg-FUlniPm-DQL76-ZnsOAVqtMlFy5S1WkTe_RvOuBZ9YsXe-wnNSjTqaFVJNEeJQJwOc1kTrE4LzknKSSR3n7IUcrC7gWlOxhKQZ9NRBpb6CyEDwivR9pxGfSJB9Dk_70ZJNM/s320/roast3+-+Copy+%25282%2529.jpg" width="320" /></a></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-40606312676099041842017-11-15T18:50:00.000-04:002017-11-15T18:50:23.628-04:00Roasted Spaghetti Squash<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Roasted Spaghetti Squash</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">spaghetti squash</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">butter</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salt</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">pepper</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">nutmeg</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">minced garlic</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">chopped parsley</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Cut spaghetti squash in half and wrap in foil. Place cut side down on a baking sheet and roast at 425</span><span style="background-color: #8146ed; color: lime; font-family: "trebuchet ms", sans-serif; font-size: 14px;">◦</span><span style="color: lime; font-family: "Trebuchet MS", sans-serif;">F until just tender. Use a spoon to scoop out the seeds and discard, then use a form to pull the flesh into strands. Toss the strands with the remaining ingredients. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e9rJPOKbiSMmwhlynYBMYqkTz9mSyQV4eaWczFp15gCo3K_C1IyLptefwlv64rgqxNUBVXjzoMXuI-xe74ZaSvmBwDnz1lMV_KZZZ0vWOmbf5TqfQmNxMrT0mEZKlLoUeMOkvBiZUqA/s1600/roast3+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="268" data-original-width="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e9rJPOKbiSMmwhlynYBMYqkTz9mSyQV4eaWczFp15gCo3K_C1IyLptefwlv64rgqxNUBVXjzoMXuI-xe74ZaSvmBwDnz1lMV_KZZZ0vWOmbf5TqfQmNxMrT0mEZKlLoUeMOkvBiZUqA/s1600/roast3+-+Copy.jpg" /></a></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-67971061493983392812017-11-14T18:42:00.000-04:002017-11-14T18:42:03.959-04:00Caramelized Onion and Old Cheddar Mashed Potatoes<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><u>Caramelized Onion and Old Cheddar Mashed Potatoes</u></span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">large white onions, thinly sliced</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">oil</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">salt</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">cracked black pepper</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">potatoes</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">butter, melted</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">cream</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">grated old cheddar cheese</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Heat a little oil in a large, wide pan over medium-high heat. Add the onions and cook, stirring often, until onions are caramelized. Season with salt and pepper.</span><br />
<span style="color: lime; font-family: Trebuchet MS, sans-serif;">Meanwhile, boil the potatoes until tender, drain, and mash. Stir in the onions along with some melted butter and cream. Stir in the cheese, then additional salt and pepper to taste.</span>Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-43269170864044744562017-11-13T18:35:00.000-04:002017-11-13T18:35:03.840-04:00Roast Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNVnoeMq3GeUDaMWkoR6MGvPd1s-NaKCpGCOq7n6asGFWyYK2rVc4gzV4x9aASTac0yPB7uTUm1gohVHC8bGcphrMxRrnOxUNDhNKEBR8jblDO8eZR-uJ89aPiL6NmyX9Rd_w-o0S3eY/s1600/roast1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNVnoeMq3GeUDaMWkoR6MGvPd1s-NaKCpGCOq7n6asGFWyYK2rVc4gzV4x9aASTac0yPB7uTUm1gohVHC8bGcphrMxRrnOxUNDhNKEBR8jblDO8eZR-uJ89aPiL6NmyX9Rd_w-o0S3eY/s400/roast1.jpg" width="400" /></a></div>
<br />
<ul>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Roasted hip of beef</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Caramelized onion and old cheddar mashed potatoes</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Wilted spinach</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Roasted cherry tomatoes</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Spaghetti squash</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Dijon sauce</span></li>
<li><span style="color: lime; font-family: Trebuchet MS, sans-serif;">Watermelon radish</span></li>
</ul>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0tag:blogger.com,1999:blog-8967878833795189750.post-76146923969435751612017-11-12T18:25:00.000-04:002017-11-12T23:33:27.531-04:00Lemon Herb Aioli<h3 class="post-title entry-title" itemprop="name" style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 30px; font-stretch: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;">
<u style="color: lime; font-family: "Trebuchet MS", sans-serif; font-size: 14.49px;">Lemon Herb Slaw</u></h3>
<div class="post-body entry-content" id="post-body-898273437117310267" itemprop="articleBody" style="background-color: #8146ed; color: #ee5d0f; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.49px; line-height: 1.5; position: relative; width: 508px;">
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;">1 cup mayonnaise</span><br />
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;">zest of two lemons</span><br />
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;">juice of three lemons</span><br />
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;">2 Tablespoons grainy mustard</span><br />
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;">1 teaspoon smoked paprika</span><br />
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;">1/4 cup chopped dill</span><br />
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;">1/4 cup chopped cilantro</span><br />
<span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">Whisk together.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKAj1_DRtYgttxgVeCBW4bOJSZ4FIJN9kBNtr6vobnsUoo6jY76F8rRzAmcrTkn5jZjKxr02BUFVh7yL9heynuryQSGEyjT27OC_yQSJ1OxqMkJye0OSdWl38cL7pMB9Y_NRFGI44yPM/s1600/crabcakes3+-+Copy+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="452" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKAj1_DRtYgttxgVeCBW4bOJSZ4FIJN9kBNtr6vobnsUoo6jY76F8rRzAmcrTkn5jZjKxr02BUFVh7yL9heynuryQSGEyjT27OC_yQSJ1OxqMkJye0OSdWl38cL7pMB9Y_NRFGI44yPM/s320/crabcakes3+-+Copy+-+Copy.jpg" width="298" /></a></div>
Bexyhttp://www.blogger.com/profile/17670507412058302905noreply@blogger.com0