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Kings: Short Hills

https://cookingstudio.kingsfoodmarkets.com/

Asian May 3 6:00-9:00

Apring Time in Paris May 29 6:00-9:00

Natirar: Far Hills

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Grills and go Withs May 25 6:30-9:30

Southern Buffet May 26 5;00-8:00

Foods of the Pacific North West May 30 6:30-9:30

Passion for Cooking: Summit

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Mothers day Brunch May 4 5:00-8:00

Steak House May 31 6;00-9:00

Beef Bourguignon

Serves 4 to 6

 

Ingredients

6 slices bacon, cut into lardons

4-6 tablespoons canola oil (or as needed), divided

½ pound white mushrooms, trimmed and thickly sliced

Salt and freshly ground black pepper, to taste

2 pounds boneless beef chuck roast, cut into 1-inch cubes*

1 medium white or yellow onion, diced

2 to 3 cloves garlic, minced

1½ teaspoons chopped fresh thyme

2 bay leaves (preferably Turkish)

1/3 cup brandy, of drinkable quality

1½ tablespoons tomato paste

½ pound carrots, peeled and cut diagonally into 1-inch lengths (about ¼-inch thick)

2 cups dry red wine (preferably Pinot Noir), divided

2½ cups rich veal stock (or beef broth)**

½ pound frozen pearl onions

3 tablespoons beurre manié (2 tablespoons flour mixed with 1 tablespoon softened butter)

2 tablespoons chopped fresh flat-leaf parsley, for garnish

 

Procedure

 

Place a 5-quart Dutch oven (or oven-safe sauce pot) over medium heat; add the bacon  and cook, stirring frequently, until the bacon is crisp and the fat has rendered. Add mushrooms and continue to cook until bacon and mushrooms are golden, Using a slotted spoon, remove the  bacon and mushroom, and place on a plate. Set aside

 

Beef Bourguignon cont.

 

Place the Dutch oven (or sauce pot) back over medium-high heat; add 3 tablespoons of the remaining oil and heat through. (Note: If at any point the bottom of the pan is starting to burn, remove the contents and clean out the pan. Resume recipe.) Pat the beef cubes with paper towels to remove all excess moisture; season generously with salt and pepper. Add to the pot, and cook until well browned on all sides, about 5 minutes. (Note: Cook the beef in several batches to prevent over-crowding the pan, adding additional oil if necessary.) Remove the browned beef with a slotted spoon, and transfer to a clean plate. Set aside.

 

Reduce the heat to medium; add the remaining tablespoon of oil to the pot, and heat through. Stir in the onion and carrots’ cook until tender and translucent, about 4-5 minutes. Add the garlic, thyme and bay leaves, and cook 1 minute more.

 

Off the heat carefully add the brandy to the pot, stirring to scrape up any browned bits from the bottom of the pan (deglaze).  Add the tomato paste, stirring to incorporate; cook, stirring constantly, for 1 to 2 minutes.

 

Return the beef, any collected juices, and stir to combine. Add the wine and stock, and bring the mixture to the boil. Cover the pot, and cook until the beef and vegetables are very tender, about 1½ to 2½ hours. About halfway through the cooking time, add the frozen pearl onions to the pot, and stir to combine.

 

 Ladle about 1 cup of the stewing liquid into a small sauté pan; whisk the beurre manié into the liquid until completely combined. Stir this mixture back into the Beef Bourguignon, and simmer uncovered until the sauce thickens, about 5 to 10 minutes.

 

Just before serving, remove and discard the bay leaves, and add the reserved bacon and mushrooms back to the pot. Taste and adjust the seasoning with salt and pepper. Garnish with a sprinkling of chopped parsley, and serve immediately with French bread, potatoes or noodles and a green vegetable.

 

Memphis Beer Can Chicken

Serves 5-6

 

Dry Rub Mixture:

1 tbsp. Kosher salt

1 Tbsp. chili powder

1 tsp. paprika

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. freshly ground black pepper

1 tsp. dried oregano leaves

 

In a bowl combine salt, chili powder, paprika, ground cumin, garlic powder pepper, and oregano.  Set it aside.

 

1 whole chicken weighing 4-5 pounds at room temperature

Canola oil as needed

3 tbsp. dry rub mixture

One-12 oz. can domestic beer

 

Remove giblets/liver from chicken and rinse under water.  Dry with paper towels.  Coat chicken with small amount of oil and season inside and out with 2 tablespoons of dry rub mixture.

Preheat grill using indirect cooking method on medium heat (350º).

 

Open beer can and pour out ¼ cup of beer. Using church key make hole in beer can and add remaining dry rub mixture inside.  Place beer can in center of preheated grill over indirect heat area.  Place chicken on top of beer can. 

Cover lid and cook for 1 to 1½ hours or until internal temperatures is 165º.  Remove chicken and rest for 15 minutes before carving.

 

To cook indoors:  preheat oven to 425 degrees.  Rub chicken with oil and spices inside and out.  Pour ¼ can of beer into large roasting pan.  Put remaining spices in beer can. Set beer can in center of pan and place chicken upright over beer can.

Roast for 1 hour to 1 hour and 15 minutes.  Using instant read thermometer test temperature in between breast and thigh.  Should be 165.

 

 

Melting Potatoes

Melting Potatoes

Ingredients

2 pounds (about 6 medium) Yukon Gold potatoes, peeled and cut into 1-inch-thick slices

(Cut off and discard the rounded ends before slicing)

5 tablespoons butter (amount divided in recipe steps below)

1 cup Swanson® Chicken Broth

Cracked pepper and kosher salt

2 teaspoons fresh thyme leaves

1. Heat the oven to 400°F. While the oven is heating, season the potatoes with salt and pepper. Heat 3 tablespoons butter in a 12-inch ovenproof skillet over medium heat. Place the potatoes, cut side down, in a single layer in the skillet.

2. Cook for 6 minutes or until golden brown on one side. Turn the potatoes over and cook for another 6 minutes or until golden brown on the other side.

3. Cut the remaining 2 tablespoons butter into small cubes. Pour the broth into the skillet around the potatoes. Sprinkle the potatoes with the thyme and the cubed butter.

4. Place the skillet into the oven and bake for 15 minutes or until the potatoes are very tender. Spoon the sauce from the skillet over the potatoes to serve.

Developed for Swansons Chicken Broth

Spicy Baked Ham

12 pound bone-in spiral sliced ham

1 1/2 cups Swanson® Chicken Broth (amount

divided in recipe steps below)

1 cup hot pepper jelly (we like Stonewall Kitchen® brand for this recipe)

1/2 cup Dijon-style mustard

1. Heat the oven to 350°F. While the oven is heating, place the ham, bone-side up, into a roasting pan. Pour 1 cup broth into the roasting pan and cover the pan tightly with foil.

2. Bake for 1 hour. During the last 30 minutes of the baking time, heat the remaining 1/2 cup broth, the pepper jelly and mustard in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low and cook for 20 minutes. Reserve 1 cup pepper jelly mixture to serve with the ham.

3. Bake the ham, uncovered, for another 1 to 1 1/2 hours or until hot, basting with the remaining pepper jelly mixture every 30 minutes (add more chicken broth if the bottom of the pan starts to look dry).

4. Slice the ham and serve with the reserved pepper jelly mixture for drizzling.

Shrimp Cocktail Shooters

Yield: Makes 8 servings

 

Ingredients

2 diced plum tomatoes
1/2 cup ketchup

½ cup tomato juice
4 cups diced cooked shrimp

1 Tbsp. horseradish

1 tsp. Worcestershire

Dash of hot sauce
Juice and zest of 1 lemon or lime
1/2 tsp Kosher salt, or as needed
Chives or parsley

Celery salt

 

Procedure

1.      Combine all ingredients and mix well. Let stand 1 hour.

 

2.      Rim a glass with lemon and dip in celery salt. Spoon mixture into

              shot glasses and serve with a sprinkle of parsley and or chives.

 

 

Read More

Roasted Tomato Soup

                                            Roasted Tomato Soup

2 quarts

Ingredients

3x28 oz. Cans diced tomatoes, drained, and chopped

1 Spanish onion, diced (2 cups)

3 cloves garlic, minced

6 carrots, diced (2 cups)

3 Tbsp. olive oil

6 cups chicken broth

1 Russet potatoes, peeled and diced

Salt and pepper to taste

½-1 Cream

Parmesan Frico

Procedure

Pre-heat oven 450 degrees F.

 

1.      Combine tomatoes, onions, garlic, carrots, and olive oil. Turn onto a shallow roasting pan and roast for 40-45 minutes turning occasionally.

 

1.      Turn tomato mixture, potatoes, and chicken broth into a soup pot. Bring soup to a boil, reduce heat and simmer uncovered 25-30 minutes. Adjust seasoning Puree soup add cream and parmesan frico.  

Parmesan Frico

1 ½ cup shredded parmesan

½ tsp. cracked pepper

Combine cheese and pepper, Place the mixture in healthy Tbsp. mounds on to a silpat lined sheet pan. Bake 8-10 minutes Pre-heat oven 400° F. or until golden brown. Use as directed above.

 

VARIATIONS

Roasted Tomato & Orange Soup: Add 2 Tbsp. orange zest and 1 cup orange juice to step 2. Decrease chicken broth to 5 cups. Puree soup and serve with orange zest garnish.

Creamy Roasted Tomato & Basil Bisque: Puree soup and add ¼ cup pesto. Heat through and serve.

 

Kathleen K. Sanderson

Apple-Almond Cake

 

Makes 1 (9-inch) cake

6 small apples (1 3⁄4 pounds/800 grams), divided

Juice of 1 lemon

7 ounces (200 grams) almond paste

1/4 teaspoon salt

14 tablespoons (200 grams) unsalted butter, melted and cooled, plus more for the pan

3/4 cups (150 grams) granulated sugar

1 teaspoon almond extract

4 eggs

1 1/4 cup scooped and leveled, minus 1 tablespoon/150 grams all-purpose flour

9 1/2 tablespoons (85 grams) cornstarch

2 teaspoons baking powder

1/4 cup (75 grams) apricot jam

  1. Preheat the oven to 350 °F (180°C). Line the bottom of a 9-inch/23-centimeter springform pan with parchment paper and butter the sides of the pan.

  2. Peel, halve, and core 3 of the apples, and cut each half into 6 even slices. Toss the apple slices with half of the lemon juice and set aside.

  3. Peel, halve, and core the remaining apples, and then cut into 1/3-inch/8-millimeter dice. Toss with the remaining lemon juice and set aside.

  4. Grate the almond paste and place it in the bowl of a stand mixer fitted with the flat beater attachment. Add the salt and melted butter; beat for 1 to 2 minutes, until smooth. Then beat in the sugar and almond extract. Beat in the eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl.

  5. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Beat into the almond batter, and then fold in the diced apples. Scrape the batter into the prepared pan and smooth the top. Distribute the sliced apples decoratively in concentric rings on the top of the cake. Then, using the flat of your hand, gently push the apples into the batter; they should not be submerged, but rather lightly anchored.

  6. Place the pan in the oven and bake for 1 hour and 10 minutes, or until the top is golden brown and a tester inserted into the middle of the cake comes out clean. Remove the pan from the oven and place on a rack to cool.

  7. Immediately heat the apricot jam over medium-high heat until just bubbling. Brush a thin layer of the hot jam over the still-hot cake. Let cool completely before removing the springform ring. The cake will keep at room temperature, lightly wrapped in plastic wrap, for several days.