Torteau de Chèvre

18 Sunday Apr 2010

Posted by Bob and Robin in Classics, Recipe By: Robin Young

Tourteau de Chèvre

by Kate Hill
Preheat oven to 380ºC or 530ºF. Yes. HOT! Very HOT!

For the pastry I used a simple butter short crust.

100 gr (3½ oz) butter- unsalted
200 gr (7 oz) flour- all purpose unbleached
Salt- pinch
1 egg
Water- as needed

Cut butter into flour and salt with fingertips. Add egg and water. Gather pastry crust into ball. Divide into three. Roll out each third, place into deep rounded molds. Trim. Prick.

Batter:
250 gr (9 oz) fresh goats cheese (after draining)
175 gr (6¼ oz) white sugar (125gr for yolks- 50gr for whites)
50 ml milk (about a tablespoon)
6 eggs, separated
60 gr (2⅛ oz) flour
Splash of vanilla/rum/Armagnac

Directions:
Pass goat cheese through a food mill or ricer.

Beat in 125 gr (4.4 oz) sugar, milk and flour. (I used a whisk.)

Whisk egg whites with 50 gr (1¾ oz) sugar until stiff peaks. (we use a copper bowl and hand whisk in the Gascon Kitchen.)

Fold in a large spoonful of whites into the cheese/yolk mixture. Stir well.

Fold remaining whites into cheese/yolk batter. Pour into unbaked pastry shells.
Place into HOT oven (280ºC/530ºF) for 10 minutes. The tops will puff up round and start to brown and blacken immediately. Don’t panic!

Then turn oven down to 220ºC or 425ºF for 40 minutes. remove from oven and let cool.
I used 3 small cassoulet bowls holding about 300ml/12oz each. this is what they look like baking. The forward one we slid in 4 minutes after the first two, and it was indeed underdone. but delicious.

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Tourteau Fromagé.

The Tourteau Fromagé is a specialty cake of Poitou-Charente region of Southwest France. Found usually in cheese shops, I developed a weakness for the finely textured, barely sweet cake. Like an Angel Food Cake married to a N.Y. Cheesecake. After just one bite Sabina also fell for the sweet trap and we decided to test the recipe with some of the fresh goat cheese from Phillipe.

Local is as local does. And here in Gascony, you can tell that even our flour, that I buy in one kilo sacks at Pierre’s Boulangerie is a local product. Wearing the Musketeers habit, this is the classic ‘type 55′ all purpose flour used for most baking.

EXTREME WARNING: The extraordinary eggs from my hens account for the extreme yellow color of the interior of the cake just as the extra-high temperature of the oven produces the traditional blackened crust. The contrast of soft tender cake and charcoaled top crust is part of the tourteaux charm. We produced three cakes from the following recipe that we made in small very deep mini-cassoles each holding about 12fl oz or 300ml. So inspired by the courage of the Cadets of Gascony- all for one and one tourteau for all!

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Here is a link to the original Recipe and Article. Do enjoy it.

Shrimp & Asparagus Risotto

03 Saturday Apr 2010

Posted by Bob and Robin in Photos By: Bob Young, Recipe By: Robin Young, Recipes, Rice Products, Seafood, Things To Do

≈ 1 Comment

Shrimp & Asparagus Risotto and Fennel Salad

Prep Time: 40 minutes
Yield: 4 servings (serving size: 1 1/2 cups risotto)

Ingredients:
· 3 cups fat-free, low sodium chicken stock
· 1 cup water
· 2 teaspoons olive oil
· 2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
· 1 cup Arborio rice
· 2 garlic cloves, minced
· 1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
· 1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
· 1/2 cup (2 ounces) crumbled feta cheese
· 1 tablespoon chopped fresh dill
· 2 tablespoons fresh lemon juice
· 1/8 teaspoon freshly ground pepper

Preparation:
1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Fennel salad:
Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Nutritional Information
Calories:426
Fat:8.9g (sat 3.6g,mono 2.8g,poly 1.2g)
Protein:33g
Carbohydrate:53.5g
Fiber:5.1g
Cholesterol:189mg
Iron:4.5mg
Sodium:668mg
Calcium:194mg

Guacamole With A Twist

18 Thursday Mar 2010

Posted by Bob and Robin in Food, Food Prep, Recipe By: Robin Young, Things To Do

≈ 1 Comment

A couple of weeks ago, Robin came up with this variation of guacamole that is really awesome. And for someone like me that thinks avocado is like eating tasteless mush, that’s really saying something. I ate the better part of the bowl full. If it is not spicy enough for you, add either more jalapeno or more of the seeds and ribs of the pepper. Cheers!

Guacamole

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com/rnrcontents.htm
Comments: This is a really good guacamole with a twist.
Degree of Difficulty: Easy
Servings: 24

Ingredients:
1 can White Canelli Beans, drained
1 c Onion, chopped
¼ bunch Cilantro, chopped
1 Lime, juiced
1 sm Jalapeno, seeds removed and diced
1 med Avocado, ripe and pitted, peeled
1 lg Tomato, diced

Directions:
1.) In a food processor, combine the beans, onion, cilantro, lime juice, jalapeno and salt and pepper to taste. Process until mostly smooth. Pour into a bowl.

2.) Mash the avocado and add to the bean mixture. Dice the tomato and add to the bean mixture. Fold all together to combine. Place in the refrigerator for 45 minutes to cool and blend the flavors.

Preparation Time: 15 minutes
Inactive Time: 45 minutes
Total Time: 1 hour

Here is a Printable Recipe

What’s for dinner?

12 Friday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Photos By: Bob Young, Recipe By: Robin Young, Things To Do, Wine and Food

≈ Leave a comment

Well, I know we have some Portobello Bisque, chicken breasts, cauliflower and edamame. And maybe a light green salad. Match that with a good 2005 Vickers Vineyard Chardonnay – it really needs to cellar for another 5 years – and we’ve got a good dinner. So here’s what we’ll call it: Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque. A little long, but it works. Really, it takes longer to write this than it does to make it. But have fun with making this, it will be well worth it. It sounds worse than it really is. Add a nice green salad with sliced tomatoes for color contrast. You will find the recipe for the Portobello Bisque elsewhere on this blog. If you can not find it, let me know and I will send you a copy. Cheers and Goot Essen!

Brasied Chicken Breasts with Steamed Cauliflower and Edamame in Portobello Reduced Bisque

Ingredients:
2 Chicken breasts
1 small Cauliflower, cut
1 cup Edamame
1 T Butter
2 T Olive Oil
1/4 cup Chardonnay

Directions:
Steam the cauliflower in water. After the cauliflower starts to soften, add the edamame. Turn off the heat and set aside.

Bring the Portobello Bisque up to room temperature.

Braise the chicken breasts in 1 Tablespoon of butter and 2 Tablespoons of olive oil. When the breasts are cooked add the cauliflower and edamame. Drain them first. De-glaze the pan with the chardonnay.

Add two cups of the Portobello Bisque and heat through. To serve, lay down a bed of the vegetables and place a chicken breast on top. Top the breast with a little liquid and some solids. Serve with the wine and you have a 30-minute meal. Cheers!!

Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

09 Tuesday Feb 2010

Posted by Bob and Robin in Food, Food Prep, Recipe By: Robin Young, Recipes, Things To Do, Wine and Food

≈ 1 Comment

Eat your hearts out! Or let the cream do it. Or maybe the butter! Or maybe the brown sugar! Whatever you do, enjoy this. It’s not hard to do! Cheers!

Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

–from Executive Chef Andrew Sutton of Napa Rose at Grand Californian Hotel, Anaheim, CA

Serves: 6

FOR PORTOBELLO CAPPUCCINO BISQUE:
1 tablespoon butter
1/2 cup sliced shallots
1 cup sliced portobello mushrooms, gills removed
2 cups sliced white mushrooms
1/2 cup medium dry sherry (Amontillado)
1 quart heavy cream
1 cup veal demi-glace (can be purchased at most high-end
grocery stores)
1 bunch thyme stems
2 bay leaves
1 teaspoon lemon juice
Kosher salt and cracked
black pepper

TO PREPARE PORTOBELLO CAPPUCCINO BISQUE (CAN BE PREPARED THE DAY BEFORE):
1: Sauté shallots in melted butter until translucent.
2: Add portobello mushrooms and white mushrooms and continue to sauté until they “throw their water” (the liquid inside the mushroom), approximately 7-10 minutes.
3: Add sherry and reduce by half.
4: Add demi-glace, heavy cream and all herbs. Simmer for 25 minutes, strain, chill and reserve.

FOR BRANDIED THYME FROTH:
1 cup cold heavy whipping cream
2 tablespoons freshly chopped thyme
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons brandy or cognac

TO PREPARE BRANDIED THYME FROTH:
1: Place all ingredients in a mixing bowl and whip up to a soft peak.

FOR BISQUE GARNISH :
1 cup julienned portobellos, stems & gills removed
1/2 cup thinly sliced scallions, greens and whites
2 tablespoons freshly chopped thyme
1 tablespoon freshly chopped sage
1 teaspoon lemon juice
2 tablespoons brandied froth

TO PREPARE BISQUE GARNISH AND SERVE:
1: Sauté portobello mushrooms until tender. Set aside.
2: Sauté scallions in a little oil. Add the strained bisque and bring to a boil. Add chopped thyme, sage and lemon juice. Adjust seasoning with salt and cracked pepper.

TO SERVE:
1: Warm six coffee cups and place the sliced and sautéed portobello mushrooms in the bottom of the cups. Add the hot bisque and top with the brandied froth.

Serve with one of CHALONE WINE GROUP’S FINE PINOT NOIRS: ACACIA, CHALONE VINEYARD, ECHELON VINEYARDS, EDNA VALLEY VINEYARD

And if that doesn’t clog your arteries, try this awesome Bananas Foster. Enjoy these dishes. We did!! Cheers.

Robin’s Meatloaf

17 Sunday Jan 2010

Posted by Bob and Robin in Recipe By: Robin Young, Recipes, Things To Do

≈ 2 Comments

We had some ground lamb and Robin wanted to make something different. We both agreed on a meatloaf. She blended it, though, with ground beef, 7%. Here is the result. Enjoy! It is an awesome meatloaf!!

Robin’s Meatloaf

Author: Robin Young
Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 8

Ingredients:
¾ lbs Lamb, ground
¾ lbs Beef, ground 7%
¼ c Red onion, chopped
¼ c Bread crumbs, unseasoned
3 T Worcestershire sauce
1 Egg slightly beaten
6 Cherry tomatoes, sliced
8 Basil leaves, fresh

Directions:
1.) In a large bowl, combine all ingredients by hand. Mix thoroughly.
2.) Divide the mixture in half. Place in a 4×8″ loaf pan. Dot the top with basil leaves and sliced cherry tomatoes.
3.) Bake in a 350°F oven for about 1 hour. Let cool for 10 minutes before slicing.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Inactive Time: 10 minutes
Total Time: 1 hour and 40 minutes

Nutrition Facts:
Serving size: 1/8 of a recipe (4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Amount Per Serving

Calories – 219.36
Calories From Fat (67%) – 145.91

% Daily Value
Total Fat 15.61g 24%
Saturated Fat 6.66g 33%
Cholesterol 86.4mg 29%
Sodium 90.05mg 4%
Potassium 295.96mg 8%
Total Carbohydrates 1.38g <1%
Fiber 0.3g 1%
Sugar 0.11g
Protein 16.31g 33%

Madeira Turkey Gravy

24 Tuesday Nov 2009

Posted by Bob and Robin in Celebrations, Food, Food Trivia, Recipe By: Robin Young, Recipes, Side Dishes

≈ Leave a comment

Just in time for the Holidays! Madeira Turkey Gravy “… is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.” (Real Age) Here is the recipe that Robin found to enhance that Thanksgiving dinner. Enjoy!

Madeira Turkey Gravy

Ingredients:
1½ t Extra Virgin Olive Oil
1 Onion, coarsely chopped
2 Carrots, chopped
2 stalk(s) Celery, chopped
3 c Chicken Stock
½ c Madeira
1½ T Cornstarch, mixed with 2 tablespoons water

Directions:
To Prepare Giblet Stock: Heat 1½ teaspoons oil in a large heavy saucepan over medium heat. Add chopped onion, carrots, celery and the turkey neck and giblets. Cook, stirring occasionally, until well browned, about 15 minutes. Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. Strain the giblet stock through a fine sieve (you should have about 2 cups). Chill until ready to use.

To Prepare Gravy: While the turkey is resting, pour the drippings from the roasting pan through a strainer into a small bowl, then place the bowl in the freezer for 20 minutes to solidify the fat.

Add Madeira to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute; strain into a medium saucepan. Skim the fat from the giblet stock and add the stock to the pan. Skim the fat from the chilled pan juices and add the juices to the pan as well. Bring to a simmer. Add the cornstarch mixture to the simmering sauce, whisking until the gravy has thickened slightly. Season with pepper.

Robin’s Different Salads

23 Monday Nov 2009

Posted by Bob and Robin in Photos By: Bob Young, Recipe By: Robin Young, Recipes, Things To Do

≈ Leave a comment

Here is a Rainbow Chard Mediterranean Style Salad. Rainbow chard, pine nuts and raisins. Serve this salad warm

The Bok Choy and Pomegranate Salad is full of bok choy, avocado, pomegranate seeds and with a pink grapefruit dressing. Serve this one cold. Of the two, I preferred this one.

Holiday Foods Part II

13 Friday Nov 2009

Posted by Bob and Robin in Recipe By: Robin Young, Recipes, Things To Do

≈ Leave a comment

Here is the second installment.

Roast Turkey with Madeira Gravy

From EatingWell.com

This gorgeous herb-rubbed turkey- complete with luscious gravy- is the quintessential holiday centerpiece. It is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.

Yields: Makes 8 servings, about 3 ounces each, with leftovers

Ingredients:
1/4 c Parsley, fresh and chopped
2 T Thyme, fresh and chopped
2 T Rosemary, fresh and chopped
2 T Shallots, finely chopped
1 T Extra-Virgin Olive Oil, (for turkey)
Salt and freshly ground pepper to taste
1 (12- to 14-pound) Turkey, with giblets
1 Onion, peeled and quartered
1 1/2 t Extra-Virgin Olive Oil, (for gravy)
1 Onion, coarsely chopped
2 Carrots, chopped
2 stalk(s) Celery, chopped
3 c Chicken Stock
1/4 c dry White Wine for basting
1/2 c Madeira
1 1/2 T Cornstarch mixed with 2 tablespoons water

Directions:
1. Set oven rack in the bottom of the oven and preheat to 325 degrees F. Set a wire roasting rack in a large roasting pan and coat the rack with cooking spray.

2. To prepare turkey: Combine parsley, thyme, rosemary, shallots and 1 tablespoon oil in a small bowl. Season with salt.

3. Reserve giblets and neck for the stock; discard the liver. Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper and place onion in cavity.

4. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Smear the herb mixture between the flesh and the skin on both sides of the breastbone. Tie the drumsticks together and tuck the wing tips behind the back. Set the turkey, breast-side up, in the prepared roasting pan and tent with foil.

5. Roast the turkey for 2 hours.

6. To prepare giblet stock: Heat 1 1/2 teaspoons oil in a large heavy saucepan over medium heat. Add chopped onion, carrots, celery and the turkey neck and giblets. Cook, stirring occasionally, until well browned, about 15 minutes. Pour in broth and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. Strain the giblet stock through a fine sieve (you should have about 2 cups). Chill until ready to use.

7. After the turkey has been in the oven for 2 hours, remove the foil and continue roasting, basting with white wine from time to time, until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 minutes to 1 1/4 hours longer. Transfer the turkey to a carving board. Cover loosely with foil and let rest for 20 to 30 minutes before carving.

8. To prepare gravy: While the turkey is resting, pour the drippings from the roasting pan through a strainer into a small bowl, then place the bowl in the freezer for 20 minutes to solidify the fat. Add Madeira to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute; strain into a medium saucepan. Skim the fat from the giblet stock and add the stock to the pan. Skim the fat from the chilled pan juices and add the juices to the pan as well. Bring to a simmer. Add the cornstarch mixture to the simmering sauce, whisking until the gravy has thickened slightly. Season with pepper.

9. Remove strings from turkey and carve, discarding the skin. Serve with the Madeira gravy.

Tips & Techniques:
Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket.

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And for those pies you are going to make, try this crust, or check with Jerri!!

Pie Pastry

From EatingWell.com

Whole-wheat pastry flour contributes a pleasant nutty flavor to an all-purpose pie dough and ensures a tender result.

Yields: Makes about 14 ounces dough, enough for one 9- to 11-inch pie or tart.

Ingredients:
3/4 c Whole-Wheat pastry flour
3/4 c All-Purpose flour
2 T Sugar
1/4 t Salt
4 T cold Butter, cut into small pieces
1 T Canola oil
1/4 c Ice Water, plus more as needed
1 lg Egg Yolk
1 t Lemon juice or white vinegar

Directions:
1. Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

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Well, that’s about all for now. Headed down to Sweetwater’s Tropic Zone on 10th Street for dinner. Cheers!

Peanut Butter Cups

21 Wednesday Oct 2009

Posted by Bob and Robin in Dessert, Recipe By: Robin Young

≈ Leave a comment

One of our favorite Halloween Treats – here is a Trick to make them at home…
3/4 Cup Peanut Butter – we like extra crunchy Jif – but if you want to go natural … Adams is great – if you prefer no sugar added … or buy the bulk make it yourself almond or peanut butter
and stir to blend over medium low heat in a 3 quart pot with
1/2 Cup butter [ or butter substitute ]
3/4 Cup graham cracker crumbs
1/4 Cup Maple Syrup
Spoon into paper or tin foil baking cups in a regular muffin pan to make 12 individual ‘cups’.

Topping:
Melt 1 Cup chocolate chips – [milk, dark, white or carob, if you prefer] in a small pot with
1/4 C milk [or rice milk if on a non -dairy regimen] stir til smooth.
Pour over Peanut butter mixture – spread to the sides of cups with a spatula.
Optional – 1/4 Cup chopped peanuts, almonds, walnuts, pecans or brazil nuts sprinkled on top.

Refrigerate at least 2 hours before serving or eating —- YUMMMO … only one seems to satisfy the craving for a PB Cup … keep refrigerated or freeze for when unexpected guests drop in.