Stephen Fries Online

Past Recipes of the Month

 

Ricotta "souffle" Pancakes with Candied Ginger Syrup and Cashew Streusel

Recipe courtesy of Amanda Claytor, Pastry Chef Cobalt Restaurant Vero Beach Hotel & Spa, Vero Beach, FL

Pancakes

 

3  1/3 cups             All Purpose Flour

3 Tbs.               Baking Powder

3 Tsp.                Baking Soda

1/3 cup                 Sugar

1 tsp.                Salt

4                      Eggs, Separated

4 cups              Buttermilk

4 Tbs.              Melted Butter

2                      Lemons, Zest

2                      Limes, Zest

1 cup               Ricotta

 

Sift all dry ingredients.  Mix egg yolks, buttermilk ,melted butter, both zests and ricotta in a large bowl.  In a stainless steel bowl whisk egg whites to soft peaks.  With rubber spatula, fold the ricotta mixture gently into the dry ingredients.  Then once that is combined gently fold the egg whites into the batter.

Syrup

8 ounces             maple syrup

8 ounces             dark corn syrup

¼ cup               sliced ginger

1                      cinnamon stick

1                      clove

1                      allspice

1                      black pepper corn

 

Bring all ingredients to a boil and reduce by ¼. Strain

 

Cashew Streusel

 

1 cup                crushed cashews

1 ¾ cups            pastry flour

½ cup               sugar

¾ cup               brown sugar

1 ¾ cups            rolled oats

½ Tablespoon            cinnamon

½ Tablespoon            nutmeg

½ lb.                melted butter

 

Mix all ingredients except butter.  Pour melted butter over and mix well.  Put into baking pan and place in 350 degree oven until golden brown, about 10 minutes.  Let cool and break into small pieces. Sprinkle over pancakes and syrup.       

 

Ropa Viega (torn beef)

Recipe from Estefan Kitchen, Authentic Cuban Recipes from the World-Renowned Restaurants of Emilio Estefan & Gloria Estefan

This dish was prepared for me by Chef Raymond Garcia at Oriente located at Costa d’Este Resort & Spa in Vero Beach Florida which is owned by Emilio & Gloria Estefan

 

3 pounds            flank steak

12 cups            water

2 Tablespoons            olive oil

2                      onions, sliced

4 cloves            garlic, crushed using a garlic press

2 medium            tomatoes, quartered and cut into wedges about ½ in. thick

3                      green bell peppers, cored, seeded and sliced

1 teaspoon            Bijol*

Pinch                cumin powder

3                      bay leaves

2 ½ cups            tomato sauce

1 cup                vino seco or dry white wine

 

Place flank steak, water and salt in a deep pot or sauté pan, and bring to a boil over medium-high heat.  Reduce the heat to medium-low, and cook the beef for about an hour, until it starts to shred.  Using a slotted spoon, remove the beef and set it aside to let cool. Reserve the water used to cook the beef.

 

Once the beef has sufficiently cooled, shred it as necessary (using your hands or a meat mallet) so it is broken up into strands and has a stringy appearance.

 

In a large covered pot or Dutch oven, heat the olive oil until fragrant.  Add onions and cook 2 minutes.  Reduce heat to medium, and add garlic, tomatoes, green peppers, salt, Bijol, cumin, bay leaves, tomato sauce, and the shredded beef.  Cook 4-5 minutes, stirring occasionally.

 

Add the reserved water and vino seco, bring mixture to a gentle boil, and then reduce the heat to low, and simmer for an additional 2o minutes.

 

Remove the bay leaves and serve hot over white rice.

*Bijol is a powder used for coloring rice. It is used in place of saffron in many recipes, because saffron is so expensive. The coloring agent in Bijol is annato.

Bijol does not really duplicate the saffron flavor, but it does have a unique flavor all its own that is unmistakable in Cuban dishes.

 

 

Linguine alle Vongole (Linguine with Clam Sauce)

Lidia Bastianich

Source:
In Mother's Kitchen: Celebrated Women Chefs Share Beloved Family Recipes.  By: Ann Cooper and Lisa Holmes   Rizzoli International Publications.

3 1/2 pounds fresh clams, cleaned
6 tablespoons olive oil
3 cloves garlic, minced
1/2 cup dry white wine
freshly ground pepper to taste
1/4 cup fresh Italian parsley, cleaned and minced
1 pound linguine
crushed red pepper to taste

Shuck the clams, reserving the liquid. Make sure the meat has no shells, and if desired, mince.  Drain the clam juice through cheesecloth or very fine strainer to remove grit.

In large skillet, heat the oil and saute the garlic.  Add clam juice, wine, and pepper.  Bring to a boil and cook on high heat for four minutes.  Add parsley and clams and boil for 2 more minutes.

In the menatime, cook linguine in salted boiling water until al dente (9-12 minutes, depending on brand)  Drain, toss in clams, sprinkle with crushed red pepper and serve.
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Source:   Heirloom Cooking With the Brass Sisters
Marilynn Brass & Sheila Brass
Blackdog & Leventhal Publishers

The sisters found this recipe on an index card from the midwest and is from the 1950s.


2 pounds butternut squash, peeled and cut into 1-inch cubes
4 tablespoons butter, softened
2/3 cup firmly packed brown sugar
1- 20 ounce can pineapple chunks, drained
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon dried ginger
1/2 cup toasted walnuts, coarsely chopped

Set oven rack in middle. Preheat to 425 degrees. Line a 17 inch by 1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. Place squash in large bowl.

Melt butter in saucepan over medium heat.  Add brown sugar and stir with a wooden spoon until combined.  Add pineapple, salt, pepper and ginger. Bring to a boiu, reduce heat to medium, and cook until mixture is syrupy, about 15 minutes.

Pour pineapple mixture over squash and toss to coat.  Spread squash on prepared pan. Bake 20 minutes, shaking pan aft er 10 minutes for even cooking, until squash is soft when pierced with a small knife. Sprinkle with walnuts and serve immediately.

Makes 6 servings

Heirloom Baking

The sisters found this recipe typed and pasted at the end of the cookie chapter in a well-worn 1928 copy of The Rumford Complete Cookbook by Lily Haxworth Wallace.

1 cup sugar
1/2 cup butter, melted
1 egg
1 cup quick cooking oats
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mini chocolate chips
1/2 cup finely chopped pecans or other nuts

Set oven rack in middle position. Preheat to 350 degrees. Cover a 14 inch by  16 inch baking sheet with foil, shiny side up. Coat foil with vegetable spray or use silicone liner.

Combine sugar and butter in bowl of standing mixer fitted with paddle attachment. Beat in egg and vanilla.  Add oats, flour, salt, and baking powder and mix well. Fold in chocolate chips and pecans.

Drop by teaspoons onto baking sheet at least 1 1/2 -2 inches apart. Bake 13 minutes or until edges are lightly browned. Place baking sheet on rack to cool. (Do not remove cookies from baking sheet until they are completely cool.) Store cookies between sheets of parchment paper or wax paper in covered tin.
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For vegetable soup:

    * 3 tablespoons butter
    * 2 carrots, chopped
    * 2 celery stalks, chopped
    * 1 onion, chopped
    * 3 tablespoons all-purpose flour
    * 1 tablespoon tomato paste
    * 32 ounces vegetable broth
    * 1 (14.5-ounce) can diced tomatoes
    * 1 large white potato, cubed
    * 1/2 (10-ounce) box frozen corn
    * 1/2 (10-ounce) box frozen peas
    * 5 ounces fresh green beans, cut into bite size pieces
    * 2 tablespoons freshly chopped parsley leaves

For the pork chops:

    * Peanut oil, to fry
    * 1 1/2 cups all-purpose flour
    * 1 tablespoon seasoning salt
    * 1 teaspoon ground black pepper
    * 4 (1-inch thick) bone-in center cut pork chops

Directions

In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.

Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.

Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.


http://www.foodnetwork.com/recipes/neelys/grandma-neelys-fried-pork-chop-vegetable-soup-recipe/index.html
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1  9-inch refrigerated pie crust, divided into 12 equal pieces
8 ounces Brie cheese
Cooking Spray
8 sirloin steaks (about 5 ounces each)
salt and freshly ground black pepper
1 cup heavy cream
2 tablespoons cognac or apricot nectar
2 ripe pears, cored and diced
2 tablespoons minced white or red onion
2 tablespoons currants
1 tablespoon sherry vinegar

Preheat oven to 375 degrees
Shape each pie crust piece into a ball and press into a 12-cup mini muffin pan, allowing crust to come up the sides about halfway.  Spoon an equal amount of Brie into each tart shell.  Bake for 12-15 minutes, until the Brie melts and crust is golden brown.

Meantime, coat a stovetop grill pan or griddle with cooking spray and heat over medium-high heat.  Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Remove from pan and let stand for 5 minutes.

Combine cream and Cognac in a small saucepan and set over medium heat. Bring to a simmer, reduce heat to low, and simmer 5 minutes.

To make the relish, in a medium bowl, mix the pears, onions, currants, and sherry vinegar. Season with salt and pepper.

Spoon relish over tartlets just before serving.  Serve 4 of the steaks with all of the cream sauce spooned over the tops and all of the tartlets.  (Reserve the remaining 4 steaks for the kebabs)

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Source: Endangered Recipes: Too Good to be Forgotten
By: Lari Robling
Stewart Tabori & Chang Publishers

The dressing was created in San Francisco in the early 1900's to honor an actor in a play called The Green Goddess.


1 cup parsley, washed, dried, most of the stems removed
1 clove garlic, crushed
1 scallion, cut into 1 inch pieces
3 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1 teaspoon anchovy paste (more if desired)
1 cup mayonaise
1 cup sour cream

In a food processor or blender, combine parsley, garlic, scallion,vinegar, mustard, and anchovy paste until vegetables are minced.  Add mayonaise and sour cream and blend well.  Refrigerate for several days or overnight to develop flavors.  Use within 5-7 days.

 

 

Recipes of October from Mohonk Mountain House

Codfish Cakes with Peas, Poached Eggs and Sauce Remoulade

For the codfish cakes

Ingredients

Codfish filet 2 lbs

Carrots, roughly chopped 1/3 cup

Celery, roughly chopped 1/3 cup

Onions, roughly chopped 1/3 cup

White wine ½ cup

Water as needed

Dijon mustard 3 tbsp

Mayonnaise ½ cup

Lemon juice 1 tbsp

Paprika 2 tsp

Eggs, whisked 2 each

Chives, snipped ¼ cup

Tabasco 1 tsp

Salt as needed

White pepper as needed

Panko (Japanese style) breadcrumbs as needed (about 1/3 cup)

 

Directions

1. In a high sided sauté pan, sweat the carrots, celery and onions. Add the wine and reduce by

½. Add the fish, and enough water to cover. Bring to a simmer and slowly poach the fish

until 2/3 cooked. About 5 min.

2. Remove the fish and allow to cool. Discard the poaching liquid.

3. Meanwhile, preheat an oven to 375 degrees.

4. When the fish is cool, combine with the remaining ingredients, mixing gently so there are

still large flakes of fish. Only add enough bread crumbs to just bind the mixture. Adjust the

seasoning as desired.

5. Form into cakes of desired size.

6. Heat a sauté pan over high heat with enough vegetable oil to coat the bottom. Sear the cakes

on both sides until golden brown. Place in the oven and cook until heated through, about 10

minutes.

 

For the Peas

Ingredients

Frozen peas 1 cup

Onion, diced ¼ cup

Chicken stock or water 1/2 cup

Heavy cream 1/3 cup

Salt as needed

White pepper as needed

Directions

1. In a saucepan, bring the stock, cream and onions to a boil. Add the peas and cook until just

thawed.

2. Carefully puree the mixture either in a blender or with a hand held mixer. Cool down as

quickly as possible by placing the pot into a bowl of ice water.

3. Reheat the pea mixture over high heat, allowing it to reduce to a thick sauce. Serve

immediately.

 

For the Remoulade

Ingredients

Mayonnaise ½ cup

Anchovy paste (optional but recommended) 1 tsp

Capers, drained and rinsed 1 tbsp

Paprika ½ tsp

Garlic, minced ½ tsp

White pepper as needed

Directions

1. Combine all the ingredients and reserve. Can be made well ahead of time

 

For the Poached Eggs

Ingredients

Eggs 4 each

Water 3 cups

Vinegar 2 tbsp

Salt 1 tsp

High sided sauté pan

Directions

1. In the pan, bring the water and vinegar to a boil then reduce to a bare simmer

2. Crack the eggs and carefully drop into the water. Allow to poach to desired doneness. 3

minutes for soft poached (recommended), 5 for hard poached.

 

Vintage Chicken Pot Pie

Ingredients

Boneless chicken thighs 1 lb

Button mushrooms, washed and quartered 1 cup

Carrots, small dice 1/3 cup

Celery, small dice 1/3 cup

White pearl onions, peeled 1 cup

Red skinned potatoes, medium dice 1/2 cup

Frozen peas 1/2 cup

Butter 4 tbsp

Flour 1 cup

White wine 1/2 cup

Chicken stock/broth 4-6 cups

Fresh Thyme 5 sprigs

Bay leaf 3 each

Whole black peppercorns 2 tsp

Garlic clove 3 each

Allspice 1 tsp

Salt as needed

Cracked black pepper as needed

Tabasco as needed

Worcestershire sauce as needed

Vegetable oil as needed

Frozen puff pastry sheets, cut into rounds as needed

Special Equipment

4 quart stockpot

Cheesecloth

Large mixing bowl

Oven safe, ceramic bowls (think French onion soup bowls)

Circle cookie cutter, slightly larger that the diameter of the bowl

 

Directions

1. Heat the stockpot over high heat. Add enough oil to coat the pan.

2. Season the chicken with salt and pepper. Dredge the chicken in half of the flour.

3. Sear the chicken on both sides until golden brown, about one minute per side. Set the

chicken aside in a bowl and allow to cool. Then dice into medium size chunks, reserving any

liquid that may be in the bowl.

4. Meanwhile, refresh the pan with vegetable oil and sauté the mushrooms, carrots, celery and

onions until soft. Deglaze the pan with the white wine, scraping up any bits stuck to the

bottom of the pot. Allow the wine to reduce by half.

5. In the mixing bowl, combine the chicken and vegetable mixture, set aside.

6. In the same stockpot, over medium heat, slowly melt the butter then carefully mix in the

flour to make a roux. When the roux is smooth and slightly golden, slowly whisk in 1/3 of

the chicken stock to avoid any lumps.

7. Add the chicken and vegetable mixture, along with the potatoes to the stockpot. Add

enough chicken stock to just cover the mix, bring to a brief boil and reduce to a simmer.

Stirring often.

8. Tie the thyme, peppercorns, Allspice, bay leafs and garlic cloves in cheesecloth. Add to the

stew. Cook the stew until the chicken and vegetables are tender, stirring often. About 1

hour. Add the frozen peas during the last 15 minuets of cooking.

9. Add salt, pepper, Tabasco and Worcestershire sauce to taste. 

10. Pre-heat an oven to 375 degrees. Fill the bowls with the stew and press a round of puff

pastry onto the bowl. Bake until the pastry is golden brown, about 10 minutes.

 

 

Recipe of September from Q Roadhouse

Recipes courtesy Q Roadhouse, Jackson Wyoming

JAMBALAYA A LA ‘Q’ (SERVES 10-12)

JAMBALAYA RICE

3 CUPS UNCLE BENS LONG GRAIN RICE

4 CUPS TOMATO JUICE

2 CUPS WATER

1 TBS DRY OREGANO

2 TBS SALT

 

MIX ALL INGREDIENTS TOGETHER IN HEAVY BOTTOM POT, BRING TO A BOIL. COVER, TURN HEAT TO LOW AND COOK FOR 20-22 MINUTES. STIR COOKED RICE AND LAY OUT RICE IN AN EVEN LAYER TO COOL ON BAKING SHEETR

 

VEGGIES FOR JAMBALAYA

1 CUP RED BELL PEPPERS, DICED

1 CUP RED ONION DICED

1 CUP CELERY DICED

2 TBS CHOPPED GARLIC

4 TBS OLIVE OIL

SALT AND PEPPER TO TASTE

HEAT OIL IN LARGE SAUTE PAN, ADD ALL VEGGIES AND SAUTE FOR 5-10 MINUTES UNTIL TENDER AND A LITTLE COLOR. COOL VEGGIES

ADDITIONAL INGREDIENTS

40 SHRIMP, PEELED AND DEVEINED

10 ANDOUILLE SAUSAGE LINKS (BAKED AHEAD IN 350 DEGREE OVEN FOR 15 MINUTES, COOLED, SLICED INTO ¼” SLICES)

TOBASCO

BUTTER/OLIVE OIL

PARSLEY AND FRESH BASIL

CHICKEN STOCK

WATER

 

ASSEMBLY

HEAT A LARGE SKILLET PAN OR PAELLA TYPE PAN OVER MEDIUM HIGH HEAT, ADD ¼ CUP OLIVE OIL.  ADD ANDOUILLE SLICES AND SHRIMP AND SAUTEE FOR 2-3 MINUTES

ADD PRE-COOKED VEGETABLES, COOK FOR 2-3 MINUTES.

ADD COOKED RICE, STIR EVERYTHING TOGETHER AND COOK FOR 4-5 MINUTES. ADD ENOUGH CHICKEN BROTH TO MOISTEN RICE, COOK 3-4 MORE MINUTES. FINISH JAMBALAYA WITH CHOPPED PARSLEY, BASIL, FRESH BUTTER AND TOBASCO TO TASTE.

 

Key Lime Pie Yield: 1 pie

Crust:

3-cups graham cracker crumbs

1-stick melted butter

2-tsp cinnamon

¼-cup sugar

Mix all of the above ingredients together and press into a 9” pie pan. Preheat the oven to 350 degrees and prebake the crust for 10 minutes.

Filling:

3-egg yolks

1-14oz can sweetened condensed milk

½-cup key lime juice

Wisk all of the above filling ingredients together and bake for 350 degrees for 15-20 minutes

Serve once cooled topped with whip cream and lime zest

 

Enjoy this great concoction from my recent trip to Park City!

The 4th Annual Cocktail Contest  was held at Wasatch Brew Pub on April 2, 2009.Bartenders from Park City Restaurant Association members concocted drinks and entertained the crowd while judges enjoyed sampling and uncovering the best concoction that would capture the spirit of Park City. This year's 1st place drink was created by Bonnie Ulmer from the Deer Valley Resort:

Deer Valley St. Germain Elderflower Cocktail

3 oz. Prosecco (Italian Sparkling Wine)
1 1/2 oz. St. Germain Elderflower Liquor
1 1/2 oz. sparkling water
sprig of mint and lemon zest

Fill a Collins glass (tall skinny glass) with ice.  Pour in Proseco, St. Germain Elderflower Liquor and sparkling water.  Stir well. Garnish with mint and lemon zest. 

              
Photos Courtesy of Deer Valley Resort 

 

Recipe of August from Trail Creek Cabin

TRAIL CREEK CABIN BBQ SALMON

Chef Mark Burney

 

For the Salmon:

4 5oz salmon filets

kosher salt

white pepper, freshly ground

2 Tablespoons cooking oil

For the Rub:

6 teaspoons paprika

2 teaspoons kosher salt

3 teaspoons brown sugar

1teaspoon white pepper, freshly ground

For the Sauce:

1cup  white wine

1Tablespoon Dijon mustard

½ Tablespoon whole grain mustard

1 stick butter (1/4 pound)

white pepper, freshly ground

kosher salt

            Preheat oven to 375. combine all ingredients for the Rub. Knead the spices together and be sure to work out all lumps. Set aside. Begin reducing the wine for the Sauce in a small sauce pan. Meanwhile cube the butter. Once only a tablespoon of wine remains, whisk in the mustard and reduce the heat to low. Vigorously whisk in the butter, two cubes at a time. Remove sauce form pan and set sauce aside in a warm area, the back of the stove will do. For the Salmon, place a 12-inch sauté pan on high heat and add your cooking oil. Sprinkle the Salmon with kosher salt and white pepper, lighter than your usual tastes. Now coat both the top and bottom of your filets with the Rub. Once the sauté pan starts to show the slightest smoke, put the salmon in, top down, and reduce heat to medium. Sear both sides for 30 seconds, until spice starts to darken and develop black spots. Remove from the pan and place on a baking sheet to finish in the oven for 4 minutes, or until flesh is firm to the touch. Serve sauce over the salmon with your favorite vegetables or salad.

Cookbook of October

I recently requested heirloom recipes from the readers of my column in the New Haven Register.  Karen Josephson, from New Haven sent me this great cookbook she wrote. Even though it chronicles the foods and stories of one family in today's United States, there is no typical family.  The first chapter has recipes and stories from three kitchens of a previous generation.Each generation cooks differently, yet builds upon the palate that was developed in childhood.The stories behind each receipe adds to the personality of this cookbook.  

 To purchase, email karen98jos@aol.com

 

Cookbook of September

 

The Chocolate Snowball: and Other Fabulous Pastries from Deer Valley Bakery - Letty Halloran Flatt, Pastry Chef

From Deer Valley, the Utah ski resort renowned for cuisine and service, Executive Pastry Chef Letty Halloran Flatt offers 125 of the resort's tried-and-true recipes for breakfast treats, homemade breads, cookies and ice creams as well as pies and tarts, elegant cakes and one-of-a-kind desserts--a mouthwatering blend of Flatt's years of experience and her penchant for fresh, natural flavors.

 

Cookbook of November

Heirloom Cooking With the Brass Sisters
Marilynn Brass & Sheila Brass
Blackdog & Leventhal Publishers

 

Cookbook of August

Cristina's of Sun Valley - Cristina Ceccatelli - Cook

Having met her on a trip to Sun Valley, Cristina's philosophy on cooking is that you don't need expensive equipment to cook great food time after time.  Fresh ingredients and simplicity yield great results with this fantastic book.  Enjoy!

 

Cristina and Stephen in Sun Valley, Idaho