brunosdream

Here are a few photos of the Thanksgiving feast I attended at a friend’s house. I contributed the cornmeal bread as requested. Thanks for your hospitality Pamela!

Turkey

Cornmeal bread

Sweet potatoes w/ lemons

Roasted root vegetables

Carved turkey

Dressing

Fingerling potatoes

I hope you all had a pleasant holiday. I’m thankful for having such a great group of friends!

Bruno

Here are a few photos from Christmas dinner at a friend’s house. The lighting was low so the color and sharpness aren’t very good (except the salad photo which was taken in the kitchen), but at least you can see what we feasted on. There was butternut squash soup,  Boursin potato gratin, roasted veggies, a salad w/ candied walnuts, pears and gorganzola cheese, pecan pie and chocolate truffles! I brought the boneless leg of lamb stuffed w/ crimini mushrooms, fresh chestnuts, garlic, rosemary, thyme and apricots soaked in Calvados. I also made a merlot sauce w/ porcini mushrooms. Everything was delicious and the evening was a lot of fun!!

Hoping your 2013 is filled w/ peace, joy, health and happiness!

Happy cooking…

Bruno

Thinking of bringing something to your friends’ holiday party but not sure what? Well, here’s a treat that is sure to satisfy everyone’s  sweet tooth and is fairly easy to whip up. The color is kind of Christmasy too! I made this gelato for Thanksgiving, but I’m sure your friends wouldn’t frown upon you if you showed up at their holiday meal w/ this in hand…

Cranberry Gelato w/ Roasted Hazelnuts

Ingredients: (for cranberry sauce)

12 ounces fresh cranberries

1 cup brown sugar

1 cup water

1 tablespoon lime juice

Procedure: (for cranberry sauce)

1) Place all ingredients in a small saucepan and bring to a boil; maintain at a slow boil for 5 minutes

2) Reduce heat and simmer for approximately 15 minutes until sauce thickens

3) Remove from heat and let cool for 20 minutes; refrigerate overnight

Ingredients: (for gelato)

1/2 cup sugar

6 egg yolks

1 quart half  & half

1/3 cup roasted hazelnuts (roughly chopped)

1 1/2 cups cranberry sauce

Procedure: (for gelato)

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

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

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

4) 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

5) In a food processor, blend together cranberry sauce and gelato mixture,  then chill in fridge for at least 4 hours or overnight

6) Churn mixture in ice cream maker according to manufacturer’s instructions, adding the hazelnuts  when mixture starts to freeze

7) Pour gelato into a 2 quart plastic container, stir to evenly distribute hazelnuts, 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

Happy Holidays!

Bruno

If you’re not sure what to bring to your friend’s house for Thanksgiving, here’s an idea. Not as time consuming as some baguette recipes and the results are delicious. If you’re not careful you may eat them all up before you head out to your Thanksgiving feast!!

Sourdough Wheat Baguettes  (recipe adapted from King Arthur Flour)

Ingredients:

5/8 cup lukewarm water

1 cup sourdough starter

1 cup wheat flour

2 1/2 cups all purpose flour

1 teaspoon sugar

1/2 tablespoon dry active yeast

1 1/4 teaspoons salt

Procedure:

1) In a large mixing bowl, stir everything together to make a rough dough. Then start to knead (using a stand mixer, or your hands), adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf.

The dough will probably stick to the sides of the bowl (or your work surface) at first; scrape it off the sides, and continue kneading for about 7 minutes in a stand mixer; or 8 to 10 minutes by hand.

2) Turn the dough into an oiled bowl, cover the bowl and let the dough rise until doubled in bulk, about 90 minutes.

3) Remove the dough from the bowl and divide it into three equal pieces, then shape each piece into a 14 inch long loaf.  Here’s how:

Working with one piece of dough at a time, shape it into a rough log. Fold it lengthwise, and use the heel of your hand to press the edges together. Fold it lengthwise again, and again press the edges together; you’ll notice that during this folding process, the dough has naturally lengthened.

Turn the log over so the seam side is down, and gently roll it into a 14 inch long loaf.

4) Place the loaves onto the back of a baking pan lined w/ parchment paper dusted w/ corn meal and dust loaves w/ flour before covering. Cover them gently w/ plastic wrap, and let them rise for 1 1/2 to 2 hours, or until they’re nice and puffy. (I used a couche under the parchment paper to give my baguettes support during the second rise)

5) Towards the end of the rising time, preheat your oven and pizza stone to 450°F.

6) When the loaves are ready for baking remove the plastic wrap and make three diagonal slashes in each loaf, cutting about 1/4 inch deep w/ a serrated knife.  Carefully slide the loaves w/ the parchment paper onto the pizza stone. Bake the baguettes for about 25 minutes, or until they’re a rich golden brown.

7) Remove the loaves from the oven and place on a cooling rack. Let cool completely before slicing. (To get the exterior crunchy again at your friend’s house, place in a 325 degree F oven for 4 or 5 minutes)

Eat well, drink well and be thankful for all the goodness in your life!

Bruno

My contribution to a friend’s Bastille Day party (we celebrated late). Everyone brought some type of French dish – we had mussels Provencal, coq au vin, gratin of potatoes, the panade, and for dessert, chocolate mousse and a rustic peach tart. You can make the panade a day ahead and refrigerate, then pull out of the fridge an hour before baking to take the chill off… or you can bake it the same day you make it. This dish has great layers of flavors, and to me reflects not only southern French cooking but also the delicious bounty of summertime! I wish I could say all the veggies that went into the panade came from my garden, but I can say that some of the chard did, as well as all of the basil and thyme, and that’s better than nothing!!

Here’s the recipe:

Tomato, Swiss Chard and Onion Panade (adapted from Food & Wine)

Ingredients:

8 garlic cloves – minced

1 tablespoon chopped fresh thyme

4 1/2 pounds Swiss chard – stemmed and sliced 1 1/2 inches wide

1/4 cup extra virgin olive oil

2 large onions -thinly sliced

1 cup dry white wine

3 cups low sodium vegetable broth

1  one pound loaf of good quality crusty rustic bread  (a day old) – sliced 1/4 inch thick

5 pounds beefsteak tomatoes – sliced 1/4  inch thick

9 ounces Gruyere cheese – shredded

basil – fresh

salt and freshly ground pepper

Procedure:

1) In a large pot of boiling water, cook chard for 2 minutes then drain. When cool enough to handle, squeeze out the excess water.

2) In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat until softened (about 12 minutes). Add the garlic, chard and white wine and simmer over moderately high heat until the wine is reduced to 1/4 cup (about 5 minutes). Season w/ salt and pepper.

3) Butter a 14 inch diameter x 3 inch deep baking dish.

4) Line the bottom of the dish w/ some bread slices, top w/ some of the slices of tomato and basil leaves then season w/ salt and pepper. Spread half of the chard/onion mixture on top and sprinkle w/ 1/3 of the cheese. Repeat the layering once again. Finish w/ a layer of the tomatoes and sprinkle w/ remaining cheese.

5) Carefully pour the vegetable broth into the casserole and press w/ a large spatula.

6) Cover the dish w/ foil and place in the refrigerator overnight.

7) One hour before baking, remove the casserole from the refrigerator.

8) Preheat oven to 400 degrees F.

9) Loosen the foil on the casserole and bake in the upper third of the oven for 45-50 minutes, then remove foil and bake for another 10 minutes until the cheese is slightly browned. Remove the casserole from the oven and let rest for 10 minutes before serving.

Yield: 8 to 12 servings

I think Julia Child would have enjoyed this French dish to celebrate her 100th birthday. I hope her and my mom cook this together in heaven someday. I think they would have enjoyed each other’s company and love of French cooking.

Bon Appetit!

Bruno

P.S. – With this newer version of WordPress you can once again click on the photos to enlarge the image.

Greetings! I hope everyone had an enjoyable Christmas. I was invited to a friend’s house for a delicious feast! The menu was tomato/dill soup; beef tenderloin w/ a dijon/balsamic crust; potatoes w/ artichokes and leeks; sauteed corn;  Swiss chard and leek gratin (my contribution); and field greens w/ roasted beets and goat cheese. Dessert was a pecan pie. Here are a few photos of this delicious meal:

May 2012 be filled w/ great food, great friends and happiness!!

Bruno

I hope everyone had a delicious and relaxing Thanksgiving w/ family and friends. I know I did thanks to my friends Michelle and Byron! Michelle cooked up a feast of turkey, roasted root veggies, green bean casserole, stuffing and gravy. For dessert we had pumpkin pie and my gelato. Michelle made the turkey using a new technique of cooking the turkey the day before, carving it, then placing it back in the roasting pan w/ the cooking juices to be reheated the next day. Not only was it tender and juicy, it saves a ton of time on the day of Thanksgiving!

I snapped a few pics of the feast in between bites…

Byron, Mackenzie, Michelle  and Dave

My plate of goodies

Kaiko waiting for stuff to fall off the table

After the goodness

Thanks again for your hospitality Byron and Michelle!!

Bruno

This is what I’m bringing as my contribution to the Thanksgiving feast that I attend at one of my friends’ house this year (no official invitation yet). I’ll also be taking along a bottle of Beaujolais Nouveau.

I’ve tried dark chocolate w/ bits of bacon in it and really liked the flavor combination. I wasn’t sure about putting bacon in this gelato flavor but figured if I sweetened the salty bacon by candying it, the end result might work. Well, after I finished my photo session I had to sample the product just in case it was a losing recipe. I ate what you see in the photo above and I must say it actually was pretty tasty! I hope my friends think so too!!

Pumpkin & Acorn Squash Gelato w/ Roasted Pumpkin Seeds and Candied Bacon 

Ingredients:

2 cups pumpkin and acorn squash puree (I used 1 cup of each)

1 cup sugar (plus 1/2 cup for candying bacon)

6 egg yolks

1 quart half & half

1/2 cup unsalted pumpkin seeds

6 slices thick cut applewood smoked bacon

Procedure:

** click the following link to a previous post for instructions on how to roast pumpkin/squash and on candying; click here

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

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

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

4) 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

5) In a food processor, pulse in 3 cups of the gelato mixture to the pumpkin/squash puree to thin, then stir puree into the remaining gelato mixture, blending well, and chill in fridge for at least 4 hours or overnight 

6) Cook bacon (not too crispy), remove excess grease w/ paper towels, cut into 1/2 inch squares, then candy and break into 1/2 inch squares

7) Roast pumpkin seeds and let cool

8) Churn mixture in ice cream maker according to manufacturer’s instructions adding the roasted pumpkin seeds and candied bacon when mixture starts to freeze

9) Pour gelato into a 2 quart plastic container, stir to evenly distribute pumpkin seeds and candied bacon, 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 

I hope you have a wonderful Thanksgiving meal w/ great friends and family. Remember, it’s Thanksgiving so eat as much as you want… you can work the extra pounds off later:-)

Bon appetit!!

Bruno

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!

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

Bruno

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).

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

6) Once cool, stir in pureed pears and 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