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Sunday, December 27, 2015

Chocolate Dipped Coconut Macaroons







































Recipe by David Lebovitz, blogger and author, My Paris Kitchen

This was a very busy holiday season, and I just didn't have time time I have had in the past to make ALL the cookies I typically make. However, it's not Christmas without Christmas cookies, so I made a batch of "adult" cookies for the table for after dinner. These may look complicated, but they really are very simple. Add the ingredients in the pan, cook them up, cool them down, roll into balls, bake, cool, dip in chocolate. You will have time in between the steps to rest and do other things, so it's not overwhelming. Bring them to the next dinner party you're invited to, serve them at your next get together, or just make them because you have some time over a slow weekend. Enjoy!

In a large fry pan, stir together:

4 large egg whites
1 1/4 cups (10 oz./315 g) sugar
1/4 tsp. salt
1 Tbs. honey
2 1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
1/4 cup (1 1/2 oz./45 g) all-purpose flour

Heat over medium-low heat, stirring constantly, scraping the bottom as you stir. When the mixture just begins to scorch at the bottom, remove from the heat and stir in:

1/2 tsp. vanilla extract

Transfer to a bowl and let cool to room temperature. (At this point the mixture can be chilled for up to 1 week, or frozen for up to 2 months.) If not baking right away, bring dough to room temperature, or close to it, to make it easier to work with.

When ready to bake, preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.

Using a spoon and your fingers, form the dough into 1 1/2-inch (4-cm) mounds and arrange them evenly spaced on the prepared baking sheet. Bake until deep golden brown, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely.

Line a baking sheet with plastic wrap.

In a clean, dry bowl set over a pan of simmering water, melt:

2 oz. (60 g) semisweet chocolate, chopped

Dip the bottom of each macaroon in the chocolate and set the cookies on the prepared baking sheet. Refrigerate until the chocolate is set, 5 to 10 minutes. Makes about 30 cookies.

Ingredients:
4 large egg whites
1 1/4 cups (10 oz./315 g) sugar
1/4 tsp. salt
1 Tbs. honey
2 1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
1/4 cup (1 1/2 oz./45 g) all-purpose flour
1/2 tsp. vanilla extract
2 oz. (60 g) semisweet chocolate, chopped

Monday, June 22, 2015

Kabobs - Beef and Chicken

























I love throwing parties, or just having people over, however, with our busy schedules, it seems like we are always running out of time to prep. In addition, it's really nice to be able to spend time with your guests, rather than having to be in the kitchen the whole time, cooking...these marinades for beef and chicken kabobs make for simple preparation and flavorful results. Although I see it happen all the time, I also recommend skewering the chicken, beef, and your vegetables separately. They all take a different amount of time to cook, making it difficult to cook evenly if they are all on the same skewer. I have made both of these several times, and they are always successful, both for me and for my guests! Enjoy!

Kabobs - Beef

Mix together:

1/2 cup balsamic vinegar
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon freshly ground pepper
1 cup olive oil

in a large Ziploc bag. Add:

2 lbs. beef, cubed (your choice, I always ask the butcher his recommendation)

Note: I recommend cubing them about 1/2 in. to 1 inch thick. Most importantly, make them the same size.

Grill them to the desired temperature. This will be different based on your grill and if you want them rare, medium rare, or well done. Remember that meat will keep cooking even after it is off the grill, so don't overcook it before you remove it. Let it rest for a few minutes before taking the cubes off the skewers.





Kabobs - Chicken

Mix together:

1/4 cup Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons snipped fresh rosemary
2 teaspoons smoked paprika
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper

in a large Ziploc bag. Add:

2 lbs. chicken, cubed

Note: I recommend cubing them about 1/2 in. to 1 inch thick. Most importantly, make them the same size.

Grill them to the desired temperature. This will be different based on your grill and if you want them rare, medium rare, or well done. Remember that meat will keep cooking even after it is off the grill, so don't overcook it before you remove it. Let it rest for a few minutes before taking the cubes off the skewers.

Ingredients:
Beef
2 lbs. beef, cubed (your choice, I always ask the butcher his recommendation)
1/2 cup balsamic vinegar
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon freshly ground pepper
1 cup olive oil

Chicken
2 lbs. chicken, cubed
1/4 cup Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons snipped fresh rosemary
2 teaspoons smoked paprika
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper

Saturday, January 24, 2015

Salmon with Mashed Peas and Tarragon Butter





Based on Food and Wine Magazine: http://www.foodandwine.com/recipes/salmon-with-mashed-peas-and-tarragon-butter 

You know that time of the morning before everyone else is awake and you have the ability to sit with your cup of coffee and prepare for the day, or the week, or...well, sit and write your blog? I don't get them often, as I am NOT a morning person, but when I do, they are very sweetly welcomed. 

A few months back, we had my parents over for dinner. I have thrown parties, but rarely do I get the chance to only host another couple for dinner. I can't spend the evening in the kitchen, like I do when I make dinner for my husband; I have to spend time with my guests. I had to make something simple, elegant, and easy to put together. This wasn't a BBQ, Thanksgiving or cocktail party...no cold salads, grazing tapas or items prepared days ahead of time. Also, as my father is a diabetic, and my mother thinks all carbs are the devil, it had to be low in sugar, carbs, salt...the list goes on and on. 

Matthew has a gift of finding great recipes. The Bacon Jam has become a staple in this household and a holiday requirement. This one is just as big of a success, and has definitely made me a bigger fan of salmon (not my favorite dish). I have made it several times and I find that it gets easier every time. It is also probably one of the quickest dishes I have ever made. Lovely with a glass of Pinot Noir or Sancerre, this dish is both elegant and flavorful. Whether trying to impress a date or serving a dinner party for 4, this main course is sure to please :-)

Salmon with Mashed Peas and Tarragon Butter

In a large saucepan of boiling water, cook:

1 pound frozen peas (about 3 cups)

until tender, 3 to 4 minutes; drain. In the same saucepan, melt:

1 tablespoon of cold unsalted butter

 in:

1/2 cup heavy cream

Add the peas and mash with a potato masher until chunky. Season with salt and pepper and keep warm. In a small saucepan, simmer:

1 cup dry white wine
2 teaspoons lemon juice

over moderate heat until reduced to 1 tablespoon, 8 to 10 minutes. Reduce the heat to low and whisk in:

6 tablespoons cold unsalted butter, cubed

one cube at a time, until the sauce is thickened. Whisk in:

2 tablespoons slivered tarragon

and season with salt and pepper. Transfer the sauce to a small bowl and keep warm. Heat a grill pan. Rub:

Four 6-ounce salmon fillets, with skin

with:

2 tablespoons extra-virgin olive oil
1 tablespoon of cold unsalted butter

season with salt and pepper. Grill skin side down over moderate heat, turning once, until browned and just cooked through, 10 to 12 minutes. Spoon the mashed peas onto plates and top with the salmon, skin side down. Spoon the tarragon-butter sauce over the salmon and serve.

Ingredients
1 pound frozen peas (about 3 cups)
8 tablespoons cold unsalted butter, cubed
1/2 cup heavy cream
Kosher salt
Freshly ground pepper
1 cup dry white wine
2 teaspoons lemon juice
2 tablespoons slivered tarragon
Four 6-ounce salmon fillets, with skin
2 tablespoons extra-virgin olive oil