Archive for the 'Holidays' CategoryPage 2 of 3

Let It Snow!

Santa delivered us a beautiful snow for Christmas! These are pictures of my garden taken from my kitchen window this morning. Looking forward to greener days in the garden next year, but at the moment I’m enjoying this beautiful, relaxing and lazy day!

Christmas garden2 2010

Christmas garden1 2010

Happy Christmas and may 2011 bring you health, joy and great meals enjoyed w/ your friends and family!

Bruno

Pear Gelato & Thanksgiving Lamb Dinner

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Our Thanksgiving dinner consisted of a lamb leg roast with mushroom/wine sauce, garlic mashed potatoes and roasted veggies. Dessert was individual chocolate lava cakes w/ the pear gelato (recipe below).

Thanksgiving1 2010

Thanksgiving2 2010

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Fortunately I was able to snap these few photos before my camera battery died!

Pear Gelato

Ingredients:

3 pears (of your choice)

6 egg yolks

6 whole cloves

1 quart half & half

1 cup sugar

1 bottle sparkling apple cider (750 ml)

Procedure:

1) Peel, core and slice pears, then poach for 20 minutes in cider w/ cloves; let cool, strain, then puree in food processor

2) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow

3) Place half & half in a heavy pot and heat until scalded  

4) Very slowly whisk warm half & half into egg/sugar mixture so as not to curdle the mixture

5) Place bowl w/ mixture over a pot of simmering water, stirring continuously w/ a heat resistant spatula until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling. Stir in the pureed pears.

6) Once cool, refrigerate mixture for at least 4 hours or overnight

7) Churn mixture in ice cream maker according to manufacturer’s instructions

8) Pour gelato into a 2 quart plastic container then place a piece of parchment paper cut to size on the surface of gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm 

Yield: Approx. 1 1/2 quarts 

Cooking notes: This gelato has a very mild pear flavor. I need to figure out how to concentrate the flavor next time I churn up a batch.

Happy Holidays!

Bruno

 

Champagne Poached Lamb Liver Pate’ En Croute

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Christmas2  2009

Christmas 2009

Hello! I hope everyone had an enjoyable and mostly stress-free holiday season. I did, because I’ve learned to pace myself and not feel obliged to attend every holiday gathering if I’m not feeling up to it. This philosophy has helped tremendously in allowing me to enjoy the holidays and significantly reducing my stress level.

I prepared this pate’ for the Christmas festivities I attended. I had the lamb liver from the whole lamb I purchased from a foodie farmer and fellow food blogger who lives here in Missouri. (Thanks for sharing your delicious lamb w/ me Susan!) Instead of sauteeing the liver w/ some onions I decided to try my hand at making a pate’ en croute (i.e., in pastry dough) to share w/ my friends. The end result was good, but if you don’t like the flavor of lamb, this pate’ is not going to be to your liking. For those of you who do like lamb, here’s the recipe.

Lamb Liver Pate’ En Croute w/ Apricots, Chestnuts, & Porcini Mushrooms

Ingredients:

1 bottle champagne or sparkling wine

14 ounces lamb liver

10 ounces chicken liver

1/3 cup fresh chestnuts (boiled, peeled and cut into 1/2 inch pieces)

1/3 cup cognac soaked dried apricots (soaked for 1 1/2 – 2 hours, then cut into 1/2 inch cubes)

1/3 cup dried porcini mushrooms (rehydrated and cut into 1/2 inch pieces)

2 large shallots (peeled w/ a whole clove inserted in each)

5 sprigs dried thyme

2 sprigs dried tarragon

2 ounces unsalted butter (1/2 stick) at room temperature, cut into 1/2 inch pieces

salt and pepper

1 egg (to brush top of  pastry dough before baking)

** for pastry dough I used the following recipe  (doubled)

*** prepare dough and liver the day before assembling and baking

Procedure:

1) In a large pot, pour champagne and add liver; poach over medium/low heat for 1/2 hour

2) Strain liver from poaching liquid, remove shallots and herbs, let cool, then cut into small pieces

3) Place liver in food processor, add butter, sprinkle w/ 1/2 teaspoon salt and 15 grinds of pepper, then pulse until smooth; taste mixture and add more salt and pepper if needed

4) Place liver mixture in a large non-metallic bowl, then mix in apricots and mushrooms (both drained) and chestnuts by hand to distribute evenly; cover bowl and place in fridge overnight (unless you are making the pate’ on the same day)

5) Remove liver mixture and dough from fridge

6) Preheat oven to 400 degrees F

7) Roll first disk of dough to 1/4 inch thick and to the size of your mold (to get approximate dimensions, put mold on rolled out dough, then cut to size – remember that you will need enough to line bottom of mold plus about 1/2 inch extra dough over the sides); set aside for assembly

8) Roll out second disk of dough to 1/4 inch thick large enough to cover the top of your mold with about 1/4 inch extra on all sides

9) Spray mold w/ cooking spray for easier unmolding (I used one w/ canola oil)

10) Line bottom of mold w/ dough, gently pressing dough to the shape of the mold

11) Fill mold w/ liver mixture, gently spreading to fill evenly

12) Place top layer of dough on and pinch edges all around to seal

13) Cut vent holes using a small dough cutter, then decorate top as you wish w/ leftover dough (I decorated mine w/ a holly leaf and berries)

14) Brush top w/ egg wash and bake on center rack of oven  for 40 minutes, rotating pate’ after 20 minutes for even browning

15) Remove from oven and let cool completely before unmolding and serving (I loosely covered mine and placed it in the fridge overnight, then sliced it in half the next day so I could take half to each friends’ home)

16) Serve w/ thinly sliced whole grain cocktail bread or by itself

May you all have a wonderful, healthy, happy and prosperous 2010!!

Bon Appetit…

Bruno

Roasted Curry Squash Gelato w/ Pistachios & Candied Red Bell Pepper

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curry squash gelato1

From market to table…

I bought this squash at one of the farmers markets here in St. Louis. The farmer said it’s great for a soup, but I had other plans for this beauty! The squash tasted like a cross between butternut squash and pumpkin, but a bit sweeter.

The red, green and orange of this gelato reflect the festive colors of the Fall holidays.

I brought this and the oatmeat wheat bread in the previous post to my friends’ Thankgiving feast.

Roasted Curry Squash Gelato w/ Pistachios and Candied Red Bell Pepper

Ingredients:

1  6 pound curry squash

1/2 cup candied red bell pepper

1 cup unsalted dry roasted pistachios

2 cups roasted curry squash pulp (follow same procedure as roasted pumpkin)

1/2 cup sugar

6 large egg yolks

1 quart half & half

Procedure:

 **For candied red bell pepper, use 1 pepper and half the amount of sugar, cider vinegar and water. Follow the same procedure as in the candied jalapeno post 

***Stir pistachios into candied red bell pepper before adding to gelato

1) Puree squash in food processor w/ a small amount of half & half

2) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow

3) Place half & half in a heavy pot and heat until scalded 

4) Very slowly add warm half & half to egg/sugar mixture so as not to curdle the mixture

5) Place bowl w/ mixture over a pot of simmering water, stirring continuously until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling

6) Whisk squash puree into cooling mixture

7) Once cool, refrigerate mixture for at least 4 hours or overnight

8) Churn mixture in ice cream maker according to manufacturer’s instructions, adding pistachios/candied red bell pepper when mixture begins to thicken
 9) Pour gelato into a 2 quart plastic container and quickly stir to evenly distribute the pistachios and candied bell pepper
 10) Place a piece of parchment paper cut to size on the surface of gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm
 Yield: Approx. 1 1/2 quarts
 May your holidays be festive and bright!!

 

Eating Santa Fe and Exploring the Land of Enchantment…

… or what I did on my summer vacation. A few weeks ago I went to New Mexico for 5 days w/ my best friends, Bob and Kristin. We stayed in Santa Fe and took day trips to explore the beautiful places that surround that enchanting city. We also found some great places to eat and drink. I took many, many pictures but I won’t bore you w/ all of them… just some of my favorites!

Day 1: Drove up from Albuquerque, checked into the hotel and got settled. Walked along Canyon Road to look at the galleries and visit the leather shop, Desert Son, to have a belt made for a silver belt buckle I bought 4 years ago. We then had dinner at Bert’s La Taqueria which was recommended to us by the owner of  Desert Son. The food there was not your typical Mexican fare and the chef/owner, Fernando Olea, took time away from the kitchen to explain the cuisine he was preparing that evening. We sampled pork w/ a  traditional red mole from the Puebla region of Mexico; beef tongue w/ a spinach based green mole from the Quintana Roo region; and some unique desserts that we promised not to share the main ingredients so other customers can guess as we did. The food was so good we went back the next day for lunch!

Bert’s sign, front door and patio

Beef tongue w/ green mole; pork w/ red mole; desserts

Day 2: Started the day w/ a cup of coffee from Holy Spirit Espresso, which uses delicious beans from Caffe D’arte (their northern Italian roast called Firenze), then went to Desert Son to pick up my belt. In the afternoon we drove to Chimayo and Taos. We visited the Santuario de Chimayo where miracles have occurred, then headed up to Taos to see the famous multi-level pueblo there. Unfortunately the pueblo was closed for the day so I don’t have any pics. Got back to the hotel late in the day, starving, looked at the menus at a few restuarants, then settled on a great Japanese place that had a fantastic price for bento box dinners. Kohnami Japanese Restaurant – another great find! Didn’t take any pics but click the link for their menu.

Outside of Holy Spirit Espresso; window shopping; picturesque window

Santuario de Chimayo

Day 3: In the morning we drove up to San Ildefonso Pueblo to look around and check out the famous black pottery made there. Had lunch in at La Casa Sena which has a beautiful courtyard and a great wine shop next door. Spent the rest of the afternoon walking around Santa Fe. then stopped in at a new restaurant that had just opened that weekend, Milagro 139, for appetizers and a glass of wine.

San Ildefonso Pueblo

…more pics from San Ildefonso

La Casa Sena courtyard and wine shop

Walking around town

Day 4: Drove up to Bandelier National Monument to hike around the cliff dwellings of the Pueblo Indians that date back to the 11th century. A very interesting and beautiful area! After hiking the dwellings and having a picnic lunch there, we drove back to Santa Fe for our last dinner of the vacation. We decided to eat at a restaurant that we looked at earlier that had a great menu w/ great prices – Dinner for Two. We chose their Monday dinner special which is a three course meal for $19 – the food and service was excellent!   What a perfect way to cap off our last evening in Santa Fe!!

Bandelier National Monument…

…more Bandelier

…and more

… and more

Dinner for Two

Salad; grilled dry aged New York Strip; stuffed chicken breast & tornado of beef

Day 5: Said goodbye to Santa Fe and drove back to Albuquerque. Before heading to the airport we stopped at a winery – Casa Rondena – to sample some New Mexican wines. The estate is beautiful and the wines are very good!

Casa Rondena Winery; tasting room…

…and the estate

That’s all folks! Until next time…

Bruno

Christmas Dinner Chez Paula’s

Here’s the menu:

Jumbo shrimp w/ spicy cocktail sauce

Rib eye roast stuffed w/ spinach, crimini mushrooms and goat cheese

Oven roasted potatoes w/ rosemary and garlic

Shredded brussel sprouts w/ fresh chestnuts and applewood smoked bacon

Snow peas and carrots

Beer bread

Cardamom and clove gelato

Cookies and chocolates

I hope everyone had a wonderful Christmas!!

Best wishes for 2009!

Bruno

December 23rd: Helping Santa Deliver to…

…Kauai, Hawaii where we had an 18 hour layover. Enough time to see some sights, eat dinner and sleep!

Hotel scenes and beach

Me; Opaeka’a Falls; camouflaged chickens and doves

Another beach; somewhere on Kuhio Highway; one lane bridge to Hanalei

Hanalei Bay and Hanalei Valley

Happy Trails…

Bruno

Dark Chocolate Gelato w/ Candied Chestnuts & Blueberries

This was my contribution to the Thanksgiving feast…

Dark Chocolate Gelato w/ Candied Chestnuts and Blueberries

Ingredients:

1 cup fresh chestnuts – cooked, peeled, candied and broken into 1/3 inch pieces

6 ounces dark chocolate  – chopped

1/2 cup dried blueberries – soaked in cranberry vodka for 2 hours

6 egg yolks

1 quart half & half

 1 cup sugar

Procedure:

1) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow
2) Place chopped chocolate in a small bowl
3) Place half & half in a heavy pot and heat until scalded
4) Pour 1/3 cup of  hot half & half onto chocolate and blend until all chocolate is melted and smooth – keep warm
5) Very slowly add remaining hot half & half to egg/sugar mixture so as not to curdle the mixture
6) Place bowl w/ mixture over a pot of simmering water, stirring continuously until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling)
 7) Remove mixture from heat and blend in melted chocolate then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling
8) Once cool, refrigerate mixture for at least 4 hours or overnight

9) Churn mixture in ice cream maker according to manufacturer’s instructions, adding candied chestnuts and blueberries when mixture becomes thick
10) Pour gelato into a 2 quart plastic container and quickly stir to evenly distribute the candied chestnuts and blueberries
11) Place a piece of parchment paper cut to size on the surface of  gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm
Yield: Approx. 1 1/2 quarts
Happy Holidays!

 

Sourdough Baguettes for the Holidays

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Hi everyone,

 Here’s a recipe that I put together for baguettes using sourdough starter. I couldn’t find any simple recipes for sourdough baguettes when I did a web search, so I combined a couple of recipes, took a chance and voila… it succeeded! I took these over to my friend’s house to share at the delicious Christmas feast that was prepared yesterday.

Sourdough Baguettes

Ingredients:

2 1/2 cups bread flour

2 1/4 teaspoons salt

2 cups active sourdough starter

1 cup cool water

corn meal for dusting sheet pan

Procedure:

1) In a large bowl mix together the flour, salt, starter and water

2)  Remove mixture from bowl and knead for 8 minutes on a floured surface

3) Put dough back into the bowl, cover w/ plastic wrap and bulk ferment at room temperature for 90 minutes

4) Weigh dough into 3 equal portions then shape into tight balls, cover w/ plastic wrap and let bench rest for 1 hour

5) Shape into 14 inch baguettes by rolling from the center out using the palms of your hands

6) Lightly dust baguettes w/ some flour and place them on a parchment paper lined sheet pan that is generously dusted w/ corn meal

7) Cover w/ plastic wrap and place in refrigerator overnight

8) Let stand at room temperature for 1 1/2 hours prior to baking (since it is winter here and my kitchen is cool, I placed the baguettes in the unheated oven w/ the light on to give them some warmth)

9) Preheat oven to 425 degrees F

10) Dust baguettes w/ flour and dock w/ a serrated knife  – hold knife at a 30 degree angle and make 4 or 5 diagonal cuts

11) Place a container of hot water at the bottom of the oven

12) Place baguettes in oven on middle rack and bake for 25 minutes or until golden brown  - – quickly pour 1/2 cup of water onto the bottom sides of the oven right after placing baguettes in

13) After 1 minute quickly pour in another 1/2 cup of water – repeat once again 2 minutes later (the steam helps promote the “oven spring” and crust gloss)

14) Remove baguettes from oven and let cool

15) Share the bread w/ your friends!

**  yields 3 baguettes

 I hope everyone is having an enjoyable holiday season! If you’re feeling stressed, I recommend breaking away from the holiday hustle-bustle, slowing down to relax, bake this bread, break out a nice bottle of wine and some cheese and sit down w/ some of your favorite friends to enjoy a peaceful moment together. That’s what I did and I feel so much better!!

Happy holidays to all… see you in 2008!!

 Bruno

Spiced Caramel Apple Gelato

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This was my contribution to the Thanksgiving feast at my friends’ house. I also brought a bottle of 2007 Georges DuBoeuf Beaujolais Nouveau that was “tender, fruity, harmonious, elegant, fresh and delicious.”

The gelato was a success. My friends liked this flavor better than the pumpkin gelato I brought last year. The caramel ended up clumping at the bottom during the churning process and what didn’t clump was incorporated into the mixture. I removed the clump of caramel when I was pouring the finished product into the container. The gelato was nevertheless delicious. Next time I will stir in the caramel sauce at the very end, after the finished product has been pour into its container. Hopefully this will give me the result I was trying to achieve – a nice caramel swirl!

Spiced Caramel Apple Gelato

Ingredients:

6 cardamom pods – crushed

1 teaspoon Penzy’s cake spice

6 egg yolks

1 cup sugar

1 quart half & half

1/2 cup unsalted roasted pistachios – shelled and skins removed

1 1/4 cups Granny Smith apples cut into 1/2 inch dice, lightly sauteed in butter w/ a dusting of cinnamon, brown sugar and the juice of half a lime

caramel sauce (see recipe below) 

Procedure:

1) In medium saucepan heat half  & half gently to a simmer w/ cardamom and cake spice, then turn off heat and let mixture steep for 15 minutes; reheat and pass through a fine mesh strainer prior to adding to egg yolks/sugar

2) In medium size mixing bowl combine egg yolks and sugar and beat together until pale yellow

3) Beat 2 tablespoons of the warm half  & half into the egg mixture (do this slowly to avoid curdling the eggs), then beat in the remaining half  & half little by little

4) Place bowl over a pot of simmering water and cook over a gentle heat, stirring constantly, until the mixture coats the back of a spoon (do not let temperature exceed 170 degrees F or mixture will start to curdle)

5) Cool in an ice bath and chill for at least 4 hours in fridge

6) Churn in ice cream maker according to manufacturer’s instructions, adding the pistachios, apples and 3/4 of the caramel sauce two thirds of the way through the churning process

7) Transfer gelato to a 2 quart plastic container, quickly stir to evenly distribute the apples and nuts, cover top w/ parchment paper cut to size (this will reduce air exposure and prevent ice crystals from forming on the surface of gelato), and freeze until firm

Yield: Approx. 1 ½ quarts

Caramel Sauce (recipe adapted from Food & Wine)

Ingredients:
1/4 cup dark rum
1/2 cup raisins
1 1/2 cups sugar
1/4 cup water
1/2 cup whipping cream
 
Procedure:
In a small bowl, soak the raisins in the rum.
In a heavy medium saucepan, combine the sugar and water and cook over moderate heat until a deep amber caramel forms. Remove from the heat. Slowly and carefully add a little of the whipping cream to stop the cooking. Add the remaining whipping cream and stir in the raisins and rum.

I hope everyone reading this post had as fantastic of a Thanksgiving Day as I did!

Ciao…

Bruno