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2 cups flour |
Use one colour of food colouring for each batch, or one colour made by mixing basic colours. 1. Mix together flour and Cream of Tartar, set aside |
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Play-Doh (PlayDough) — Children's modelling dough |
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2 cups flour |
Use one colour of food colouring for each batch, or one colour made by mixing basic colours. 1. Mix together flour and Cream of Tartar, set aside |
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Croque Monsieur The croque monsieur is, in effect, just a ham and cheese sandwich fried up. It starts with a good fresh bread, buttered and spread with mustard and filled with ham and cheese (brie or gruyere). Fry in a panini press for five minutes (or
pan-fry then put under the broiler) in butter or for a heavier but really tasty one, in duck fat. Halve
on the diagonal. Croque Madame This is a croque monsieur with the addition of a fried egg added just before serving. Fry the egg with runny yolk or firm according to taste.
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Ingredients: Optional for all variations: top with julienned granny smith apples; on the side, serve tomato wedges, gherkins, pickled onions and chervil and/or a choice of soup or salad. Croque Jambon The
Croque Jambon finds a French baguette spread with a mix of mustards (dijon,
grainy, honey) and layered with
rosemary black forest ham (that's bought in chunks and hand-cut) and slices of French brie. This is
toasted in the oven until the cheese is gooey. |
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Adapted from Emeril's Delmonico: A Restaurant With a Past by Emeril Lagasse. The famous New Orleans restaurant opened in 1895, borrowing its name from New York's Delmonico. Lagasse took it over in 1997. Pound meat with the flat side of a mallet or use a heavy skillet. Veal demiglace is a thick reduced stock/sauce sold in fine food shops. Season filets on both sides with salt and pepper. Melt butter in large skillet on medium-high heat. Sear filets 1 minute per side. Remove from heat. Place filets on plate and cover with foil. Return skillet to burner. Reduce heat to medium. Add shallot and garlic. Cook, stirring, 20 seconds. Add mushrooms. Cook, stirring, until soft, about 2 minutes. Whisk in cognac. Remove from heat. Tilt skillet away from you, ignite contents with match and return to heat. When flame burns out, whisk in cream and mustard. Cook, stirring, 1 minute. Whisk in demiglace. Cook 1 minute. Whisk in worcestershire and hot sauce. Return filets and their juices to pan. Turn to coat. Heat through, about 1 minute for medium-rare. Divide filets and sauce among 4 plates. Sprinkle onion and parsley on top. Makes 4 servings. |
4 filet mignons (each 4 to 6 oz/120 to 170 g), pounded 1/2-inch thick See also Filet Steak Royale |
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Chicken in the Pot (4 variations) |
Serves 4 |
1 hour |
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3-4 lbs / 1.5-2 kg assorted chicken pieces (thighs, VARIATIONS Chicken in the Pot with Tomatoes, Black Olives and Capers
Follow recipe for Chicken in the Pot with Carrots, Mushrooms, and Thyme, making the following changes: Omit carrots. Add 1 garlic clove. minced, once pan juices have evaporated. Once chicken is returned to pan, add 1 can (28 ounces) plum tomatoes, drained. halved, seeded, and chopped coarse; 3 tablespoons each minced fresh parsley and basil leaves; 1/2 cup black olives, pitted and chopped coarse; and 2 teaspoons drained capers. Decrease wine to 1/4 cup using hearty red wine instead of white. Follow recipe for Chicken in the Pot with Carrots, Mushrooms, and Thyme, making the following changes: Substitute 2 turnips, sliced 1/4 inch / 1/2 cm thick, then cut into 1/4 inch / 1/2 cm strips, for the
mushrooms. Add 1 garlic clove, minced, once pan juices have evaporated. Once chicken is returned to pan,
add 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and 1/8
teaspoon ground coriander, along with 1 cup / 240ml cooked chick-peas. Substitute 1/2 cup / 120 ml
chickpea cooking liquid for wine in recipe. |
If you like, you can substitute two medium leeks for the onion in this recipe (or use both). To prepare leeks, trim the dark green leaves and root end, keeping the base intact. Quarter each leek lengthwise and rinse thoroughly. Rice pilaf makes a nice accompaniment. You can make this dish in a smaller sauté pan, but you will then need to brown the chicken in batches. Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch / 30 cm sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside. 2. Discard all but thin film of fat from pan. Add onion, carrots, and mushrooms; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes. 3. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs and wine; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and/or accompanying starch and serve immediately. 4. There's no need to reduce the liquids unless you prefer to glaze the chicken and vegetables instead of using the pan juices as a sauce. In that case, remove the chicken and the vegetables to a serving platter and keep them warm while you boil the pan fluids until they look syrupy. It takes about a minute or two.
Follow recipe for Chicken in the Pot with Carrots, Mushrooms, and Thyme, making the following changes: Substitute 3 medium all-purpose potatoes, peeled and cut into 1-inch chunks, for the mushrooms. Add 2 garlic cloves, minced, and 1 tablespoon fresh ginger, minced, once pan juices have evaporated. Once chicken is returned to pan, add 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground coriander, 1/2 teaspoon cayenne pepper, pinch of ground cinnamon, and 1/4 teaspoon salt. Substitute 1/2 cup / 120 ml plain, unflavored yogurt mixed with 1/2 cup / 120 ml chicken stock for the wine, and rather than bring liquid to boil, bring it barely to simmer. Add 1 cup / 240 ml thawed frozen peas in last 3 minutes of cooking. From Cook's Illustrated / Sept. Oct. 1995 |
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Serves 4 |
2 hours |
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As an alternative to the spice mixture that appears in this recipe, you could serve the duck with hoisin sauce and Asian pancakes or steamed white buns. If you go with the seasonings provided here (see below), serve the duck with vegetables in a Western-style meal. Those who do not have kosher salt can substitute one tablespoon of regular table salt. See below right about adding smoky flavour to the duck after steaming.
Smoking this duck is definitely optional, but it gives the bird a nice flavour. To accomplish this, line a large wok or Dutch oven with aluminum foil and place 3/4 cup / 180 ml of raw white rice and six tablespoons each of black tea and sugar in the bottom of the pan. Set the steamed duck (brushed with soy sauce) on a rack above the mixture and then cover the inside of the lid with foil, crimping the bottom and top pieces of foil together to seal in the duck and protect the pan from burning. Turn the heat to high and waits for smoke to appear. Smoke the duck for ten minutes, turn off the heat, and leave the wok covered for thirty to forty minutes, depending on how much smoke flavour you wants to impart. At this point, the smoked duck can be cooled, wrapped in plastic, and refrigerated for a day before roasting and serving. Since the smoking step is merely for flavour (steaming and roasting do the cooking), you can smoke the duck for as much or as little time as you want. The times we recommend will give the duck a lightly smoky flavour with a nice hint of sweetness. |
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Serves 6 |
2.75 hours |
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For lamb and vegetable filling 10 oz / 300 ml pearl onions For mashed potato topping 2 lb / 900 g russet (baking) potatoes Cooks' note: Lamb filling (without topping) can be made 1 day ahead and cooled, uncovered, then chilled, covered. Bring to a simmer over low heat before topping with warm potatoes and broiling. |
Special equipment: a wide 3-quart / 2.5-3 litre heavy flameproof casserole (about 2 inches / 5 cm deep; not glass); a potato ricer or a food mill fitted with medium disk Prepare filling: Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve. Preheat oven to 350°F / 160°C. Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb. Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes. Add 1 tablespoon garlic and cook, stirring, 2 minutes. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter). Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes. Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine. Bring to a simmer over moderately high heat, then remove from heat. Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours. Season with salt and pepper. Make topping while filling cooks: Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes. Drain in a colander. Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper. Force hot potatoes through ricer into hot cream mixture and stir gently to combine. Keep warm, covered. Assemble and broil pie: Preheat broiler. Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil. Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes. Gently stir sauce into lamb and vegetables. Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines. Broil
about 3 inches from heat until top is golden, about 3 minutes. |
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Serves 12 |
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Cake:
Glaze:
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Preheat oven to 350°. To prepare cake, arrange pear slices spoke-like (see picture) in bottom of a 9-inch cake pan coated with butter or cooking spray, working from the centre of the pan to the edge. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (through cinnamon) in a bowl. Combine granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter over pears; spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in centre comes out clean. Cool completely on a
wire rack. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto plate.
To prepare glaze, combine 2 tablespoons butter, 1 tablespoon water, and juice in a medium saucepan over medium-high heat, stirring until butter melts. Stir in brown sugar; bring to a boil. Remove from heat; stir in 1 1/2 tablespoons buttermilk. Let stand 2 minutes; pour glaze evenly over cake. Yield: 12 servings (serving size: 1 wedge) See also Cranberry Upside Down Cake |
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Yield: 2½ dozen |
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1 cup (2 sticks) unsalted butter from "Mastercook" |
Put butter and sugar in bowl and mix on medium speed (with electric mixer using paddle attachment) until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt. Mix until well combined, about 3 minutes. Halve dough. Shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic and refrigerate until cold, at least 1 hour. Preheat oven to 300°F / 150°C. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat and then cut into 1/4 inch thick rounds and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire
rack. Store in airtight container at room temperature for up to 1 week. |
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Yield: 5 dozen |
1 cup (2 sticks) unsalted butter, softened from "Mastercook" |
Put butter and granulated sugar in bowl and mix on medium speed (with electric mixer using paddle attachment)
until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour,
rosemary, and salt, and mix until combined. |
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4 to 6 servings |
Personalize stuffing by adding neat inclusions such as handfuls of dried cranberries or roasted chestnuts and using a favourite sausage such as maple, sweet Italian with basil/fennel or English bangers. 1 to 2 large loaves sourdough bread |
Preheat oven to 350°F / 180°C Coat sides of a 4-quart (4-litre) baking dish with nonstick spray or butter. Sourdough crust can be left on or removed. (If left on, 1 large sourdough loaf is all that's needed.) Cut loaf into 1/2-inch (1-cm) cubes—there should be about 16 cups (4 litres). (Tip: Turn bread into your baking dish or casserole to measure capacity. Bread should fill dish to brim. If necessary, select 2 baking dishes.) Spread cubes out on 2 baking sheets; bake 15 to 20 minutes, stirring once, or until golden tipped. Cool on a rack. Meanwhile, heat butter in a large frying pan over medium heat. Add onion, celery, carrot and garlic; sauté 5 minutes or until softened. Add mushrooms, sage, thyme, summer savoury and pepper. Sauté another 5 minutes, stirring often. Cool sautéed vegetables in a large mixing bowl. Without washing frying pan, return to medium heat; crumble in sausage. Sauté, stirring often and breaking up sausage as needed, for 8 to 10 minutes or until lightly browned. Add sausage to vegetables. Drain and discard fat. Deglaze pan by pouring wine into pan. Use a spatula to scrape up all the browned bits; stir in 1/2 tsp (2 ml) salt. Stir hot wine into sausage and vegetables. Stir bread cubes into vegetable-sausage mixture in several additions until combined. Lightly pat down into dish; pour over stock. Taste stuffing; sprinkle with remaining salt if needed and stir. (If making ahead, cover and refrigerate for up to a day. Add 10 to 15 minutes to baking time.) Cover stuffing and bake 40 to 45 minutes or until centre is hot. If you want a crusty stuffing, uncover for the last 15 minutes of baking. Take a bit of the stuffing from the centre of dish; if not moist enough for your taste, drizzle stuffing with additional hot stock. Garnish with a sprinkling of additional herbs such as sage, thyme or parsley. Serve with turkey and plenty of gravy. |
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Chicken in the Pot with Carrots, Mushrooms and Thyme
This attractive cake is a good choice to round out a fall menu. Use Bartlett or Anjou pears.