|
|
|
|
|
| Stories 1 to 10 of 48 |
|
3/9/2012
Recipe Courtesy of Chef John Ash
This is a terrific cake as is or as a foil for fresh fruits. The recipe makes one large 10 inch tube cake or two 9x5 inch loaf size cakes. Wrap the cake in plastic after glazing and allow it to sit for a day to allow flavors to penetrate and develop. Store at room temperature up to 3 days.
12 ounces (3 sticks) unsalted butter, softened3 cups sugar5 eggs2 teaspoons vanilla extract3-1/3 cups sifted cake flour1 teaspoon baking powder1 tablespoon finely grated lemon zest1 cup buttermilk
Glaze
1/3 cup fresh lemon juice (2 lemons)1/3 cup sugar
Preheat oven to 300 degrees. Butter and lightly flour a 10 inch tube pan. In a large mixing bowl using an electric mixer, combine the butter with 3 cups of the sugar and beat at high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl, combine the flour, baking powder and lemon zest. Beat the flour mixture into the butter in 3 batches, alternating with the buttermilk. Scrape down the sides of the bowl and beat ...
See Full Recipes
|
12/31/2011
Serves 4 generouslyHoppin' John is the pre-eminent rice and pea dish of the Western world, a nutritional marvel, the culinary touchstone of the African diaspora and a hangover remedy without equal. In the American South its traditionally consumed on New Year’s Day and guaranteed to bring 365 days of good luck! 2 smoked ham hocks, about 2 pounds 1 bouquet garni: 1 celery rib, 4 thyme sprigs, and 1 bay leaf tied together with twine 2 large onions, chopped 1/4 teaspoon crushed hot red pepper 2 tablespoons vegetable oil 1 cup long grain rice1 14-ounce can diced tomatoes with juice 4 cups frozen black-eyed peas or 2 15-ounce cans, drained and rinsedSalt and freshly ground pepper1/4 cup chopped parsley Hot pepper sauce, to serve Put the ham hock in a large saucepan and add enough cold water to cover. Slowly bring to a boil over high heat, skimming the surface as necessary. Reduce the heat to low, add the bouquet garni, half the onions and the hot pepper. Re-cover the pan again and simmer for 2½ hours, or until the meat is very tender when pierced with the tip of a knife. Place a colander ...
See Full Recipes
|
11/23/2011
10 Servings
6 cups country bread, in 1" cubes
1 package Jiffy cornbread, cut into 1" cubes
1/4 cup butter
1/2 pound kielbasa, small dice
4 cups large onions, diced,
2 large onions
1 1/4 cups celery
3 cups portabella mushroom, or porcini, large dice
2/3 cup port wine
2 cloves garlic, minced
1/2 cup parsley, minced
1 1/2 tablespoons fresh thyme, 1 1/2 tsp dried
2 tablespoons fresh sage, 2 tsp dried
1 teaspoon nutmeg
1 teaspoon ground coriander
1/2 cup chopped dates
1/2 cup chopped fresh figs
2 eggs
1 1/2 cups Vegetable Broth
Spread bread on a cookie sheet and lightly toast in 250 degree oven for about 20 minutes. Place it in a large bowl and set aside.
Melt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Add the onion, celery and garlic until the start to soften, add mushrooms and cook, stirring often, for about 15 minutes.
Add the vegetables to the bread bowl and pour the wine and 1 cup of the vegetable stock into the skillet. Stir it around to loosen all the browned ...
See Full Recipes
|
8/19/2011
Recipe Courtesy of Carolyn Bowen
Sebastopol Area Chamber of Commerce Presents…2011 Grand Champion Apple Pie BakerCarolyn BowenMama Bear’s Gravenstein Apple Pie
Filling:
7 cups sliced organic Gravenstein Apples½ cup granulated sugar½ cup loosely packed light brown sugar2 tablespoons unbleached all purpose flour2 teaspoons freshly squeezed lemon juice1 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmegDash salt1 tablespoon pure maple syrup* 1 tablespoon butter (divide and dot on top of filling before placing top crust on pie).
** Be sure to toss apples and ingredients well, making sure to break up brown sugar and evenly coat syrup throughout entire mixture.
Pie Crust:
2 cups unbleached all purpose flour½ teaspoon salt½ cup unsalted butter – chilled1/3 cup vegetable shortening – chilled¼ cup ice water, plus 2 tablespoons
Combine dry ingredients, butter and shortening in food processor until crumbly texture. Add ice water and continue to process together to form a ball. Remove from processor, divide in half and wrap in plastic wrap or cheesecloth. Chill in refrigerator 30 minutes.
Fill unbaked pie shell 2/ apples filling, dot w/butter, cover 2/top curst. Fold and crimp edges. Brush top crust w/egg wash (1 ...
See Full Recipes
|
4/2/2011
Recipe Courtesy of Chef John Ash
Serves 6
Every Joe's restaurant in the San Francisco Bay area has a version of this dish. Some say it was devised by a San Francisco chef as a variation on the Italian frittata. Others insist it was created as an after-hours snack by dance-band musicians of the 1920's. A third theory attributes the dish to miners who frequented the city's riotous Barbary Coast district in the1850's.
Whatever its origin may be, this hearty mixture of meat, onions, spinach and eggs makes a satisfying meal any time, day or night. Traditionally it’s made with ground beef. Here I’m using a spicy pork mixture which also makes a delicious breakfast side dish on its own. 2 tablespoons olive oil 1 pound homemade spicy sausage (recipe follows) 2 cups finely chopped onions 2 teaspoons finely minced garlic 1/2 pound sliced mushrooms, sliced, (optional) 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 6 large eggs, lightly beaten Freshly grated parmesan cheese
Heat oil in a wide frying pan over moderately high heat. Crumble in sausage and cook, stirring often, until browned. Drain excess fat.
Add onions, garlic and mushrooms, if using, and cook stirring occasionally, until onions are softened ...
See Full Recipes
|
4/2/2011
Recipe Courtesy of Chef John Ash
Makes 12 servings
2-1/4 cups white flour1/2 teaspoon salt2 teaspoon cinnamon1/4 teaspoon ginger1 cup brown sugar3/4 cup white sugar3/4 cup vegetable oil1 cup chopped walnuts or pecans1 teaspoon baking soda1 teaspoon baking powder1 egg beaten1 cup buttermilk
Mix together in a large bowl the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars, and oil. Remove 3/4 cup of this mixture, and to it add the nuts and the remaining teaspoon of cinnamon. Mix well, and set aside to use as a topping.
To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all ingredients. Small lumps in the batter are OK.
Pour the batter into a well-greased 9 by 13 by 2 inch pan. Sprinkle the topping mixture evenly over the surface. Bake at 350 degrees for 40 to 45 minutes.
John Ash (c) 1992Rev 10/09
See Full Recipes
|
3/23/2011
Recipe Courtesy of Chef John Ash
Wild Alaska Crab Deviled Eggs Chef John Ash, Santa Rosa, CA. Yield: 8 deviled egg halves.
4 hard-cooked large eggs*1/4 cup mayonnaise2 tsp. Dijon mustardJuice of 1 lemon wedge1/4 tsp. each hot sauce and salt5 oz. Wild Alaska CrabmeatOptional Garnish: pimenton or paprika, and chervil sprigs
Halve eggs lengthwise. Carefully remove the yolks from eggs and place yolks in a mixing bowl. Mash yolks with a fork (or press through a sieve). Add mayonnaise, mustard, lemon jUice, hot sauce and salt; blend. Fold in the crabmeat. Gently spoon mixture into egg whites. Garnish with sprinkle of pimenton or paprika, and chervil, if desired.
*To make perfect hard-cooked eggs, place eggs in a single layer in a deep saucepan. Cover eggs by at least 1 inch of water. Bring to a boil; reduce heal to simmer and cook 3 minutes. Turn off heat; cover and let sit 15 minutes. Drain; add ice water to cover eggs. Gently crack eggs all over, then peel under cold running water.
See Full Recipes
|
3/17/2011
Recipes courtesy of Chef John Ash
IRISH BROWN BREADS
A few years ago I had the chance to visit Ireland and teach at an absolutely wonderful cooking school in County Cork called Ballymaloe. It is run by a world famous cooking teacher, Darina Allen, and her husband Timmy. They offer classes both for the interested amateur as well as the aspiring professional. The school is a treasure with a fantastic organic garden and beautiful cottages which date back to the 1700’s. This is the part of Ireland that all the postcards picture: Green verdant hills, rocky coastlines and wonderful farms that produce all manner of produce, meats, cheeses and other goodies.
Some people still have the idea that Irish cuisine is pretty spartan (somehow an idea leftover from the potato famine). I’m here to tell you that Ireland has some of the best food I’ve had in a long time! In part this is the result of recent prosperity, which has brought lots of business, especially high tech firms, to Ireland to take advantage of favorable taxes and living conditions. Even with this business development, the populace is maintaining a strong connection to their farmers and producers.
Throughout Ireland you find wonderful peasant style breads. ...
See Full Recipes
|
3/17/2011
Recipe courtesy of Darby Tarantino-Chef/Wine Educator-Meadowcroft Wines
IRISH COLCANNON SOUPServes 8-10
Colcannon is one of Ireland's best loved traditional dishes, made from fluffy mashed potato flecked with buttered cabbage or kale. Here the same ingredients are used to make a delicious soup. Using Kerrygold Irish Butter is a MUST if you want a rich, creamy soup. In a bind you can use what you have, but you'll notice the difference.
4 tbls Kerrygold Butter, divided3 russet potatoes, peeled and cut into cubes1 large onion, diced6 cups chicken stock1 med. head savoy cabbage
Heavy cream to taste
Melt 2 tablespoons butter in heavy saucepan or dutch oven. Add the onions, saute for a few minutes then add the potatoes. Season with salt and pepper. Cover to sweat over low heat for 10 minutes or until onions are translucent. Add the stock, bring to a boil and simmer until potatoes just begin to break apart.
To prepare the cabbage, quarter the head and removed the inner stalk from each quarter. Shred across the grain. Add a few tablespoons of water to a saute pan and 1 tbls. of butter. Bring to a boil, add the cabbage, toss in the butter and cover until soft ...
See Full Recipes
|
2/27/2011
Recipe Courtesy of Chef John Ash
POSOLE
With the unusually cold weather we’ve been having in Northern California, I’m ripe for anything warm, spicy and soupy. One of my favorite simple recipes is Mexican Posole, a delicious mixture of stewed pork or other meats, hominy, chiles and lots of fresh healthy garnishes. Posole is traditionally served at Christmastime and also often on the menu at Mexican restaurants on weekends because it is believed to be a terrific hangover cure! Here’s my favorite recipe:
POSOLE BLANCOServes 12 generously
A classic Mexican home recipe that can be made with pork, chicken, goat, etc. The salsa Colorado can also be stirred into the stew before serving.
2 small white onions, peeled and halved6 large peeled garlic cloves2 large bay leavesSalt and freshly ground pepper4 pound boneless pork shoulder, trimmed of excess fat and cut into 1-1/2 inch cubes2 29-ounce cans white posole (hominy) drained and thoroughly rinsedSalsa Colorado (recipe follows)
Garnishes: 4 cups finely shredded green cabbage, 2 bunches finely sliced radishes, 2 cups finely diced white onion1/2 cup dried Mexican oregano*2 large avocadoes, peeled, seeded and dicedCilantro sprigsLime wedges
Add onions, garlic cloves, bay leaves, 2 ...
See Full Recipes
|
|
|
|
|
|
|
|
|