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Soufflé Chocolate Cake
Ingredients
6 oz. unsalted butter, plus more for buttering the molds
6 ounces bittersweet or semisweet chocolate, coarsely chopped
6 large eggs
1/3 cup sugar
2 Tbsp. All-purpose flour
Preparation
Put the butter and chocolate in a medium bowl or Pyrex cups and melt it in the microwave 1 ½ -2 minutes. Stir well to combine and until melted.
Crack 3 eggs into a bowl, and add 3 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and flour to the melted chocolate; beat until combined.
With nonstick cooking spray, spray 6x 6-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Divide the batter among the molds. (At this point you can refrigerate them for up to 24 hours; just bring them back to room temperature before baking.)
When you’re ready to bake, heat the oven to 425°F. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better under baked than over baked). Let sit for 1 minute.
Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
YIELD 6 servings
Originally published with Operation: Mother’s Day NYTIMES
By MARK BITTMAN Jacques Torres
Happy Thanksgiving to all....
Read More1 cup water
1 stick unsalted butter, cubed
2-3 Tbsp. minced herbs (rosemary, thyme, parsley)
1 cup all-purpose flour
1 teaspoon salt
⅛ teaspoon ground black pepper
4 large eggs, room temperature
¾ cup freshly grated parmesan cheese, divided
1 large egg yolk mixed with 2 teaspoons of water
1. Position shelf in center of the oven and heat to 425°. Line 2 jelly roll pans with baking parchment. Have ready a pastry bag fitted with a ¼” star or round tip.
2. In a heavy, 2-quart saucepan heat water, butter and herbs. Bring just to the boil over medium heat. Remove from heat.
3. Stir in flour, salt and pepper. Cook over medium-high heat, stirring constantly, until the mixture forms a ball. Continue to cook, stirring constantly, until a film appears on the bottom of the pan.
4. Transfer mixture to the bowl of a standing mixer fitted with the paddle attachment. Add eggs, one at a time, blending thoroughly before adding another egg. Fold in ½ cup of the Parmesan. Empty mixture into prepared pastry bag and pipe 1” mounds of dough, spacing them about 1” apart, onto prepared pans. Brush mounds lightly with egg yolk mixture, then sprinkle with remaining cheese.
5. Reduce oven to 400ºF and Bake for about 15-20 minutes, then rotate pans and bake for another 2-3 minutes, or until golden brown and crisp. Using the tip of a paring knife, pierce bottom of each gougere before transferring to a cooling rack. If not serving immediately, rewarm in a 325ºF oven for 5-7 minutes before serving.
Do-ahead notes: The Gougere may be frozen for 2 weeks. Do not defrost before warming in a 300° oven.
Variations: Chive Gougere: Eliminate herbs and cheese. Add 3 tablespoons snipped
chives.
Black Pepper Gougere: Eliminate herbs and cheese. Add 1 teaspoon freshly
Ground black pepper.
On the Set a Maggie Greens
Read MoreNatirar, Far Hills
Braising 11-2 November 17
Hors d'oeuvres 11-2 November 29
Taste & Technique Fair Haven NJ
Date Night 7-10 December 9
Classic Thyme Westfield NJ
Winter Dinner 7-10 December 5
No-Knead Rustic Bread
Ingredients
3 ½ -4 cups bread flour, divided
1 tsp active dry yeast
1 ½ tsp salt
1 ¾ cup water
Procedure
1. Combine 3 cups flour, yeast and salt in a large bowl. Add water and stir until blended, dough will be shaggy and sticky. Cover with plastic and rest 12 to 18 hours at room temperature. It is ready when its surface is dotted with bubbles.
2. Turn the dough out onto a floured board, flour the top, and fold the dough over itself once or twice. Using just enough flour to keep the dough from sticking to your hands, quickly shape into a ball. Place a flat-weave (not terry) towel on a sheet pan and sprinkle with flour. Put dough seam-side down on the towel. Cover generously with more flour. Rise dough for 30 minutes to 1 hour until the dough does not readily spring back when poked with a finger.
1. At least 30 minutes before the dough is done rising put a 5-6 quart covered Dutch oven (cast iron or enamel) in the oven and preheat the oven to 450°F. When dough is ready, slide you hand under the bottom towel and gently flip the dough into the pre-heated pot, seam-side up. Shake the pot to position the dough in the center. Cover the pot and bake for 25 minutes. Uncover and bake about 10-15 minutes or until golden and crusty.
Adapted from the NY Times
Natirar:
Thanksgiving 101 11/ 9&1011-2
Braising Basics 11/1711-2
The Kitchen Shop, Carlisle PA
Thanksgiving 101 11/12 5-8
Tuscan Sun 11/13 1-4
The Kitchen Shoppe In Carlisle PA
Couples Oct 14 6-9
Soups Oct 15 1-4
Natirar
Pan to Plate Oct 19 6:30-9:30
Sant Fe & Beer Tasting Oct 21 7-10
Macaroons made at a class at Mille Feuille in NYC
Read MoreLobster Rolls
Yield: Makes 2 servings/6 sliders
Ingredients
Cooked lobster meat, from a 1 ¼- 1 ½ lb. lobster, cut into bite-size pieces
2 Tbsp. mayonnaise
1 tsp. lemon juice and zest
2 Tbsp. minced celery
Cracked pepper and sea salt, to taste
1 tablespoon butter, room temperature
2 top-split New England style rolls
or
6 Martins mini potato rolls
Method
1. Combine lobster meat, mayonnaise, lemon juice and zest, celery and cracked pepper and sea salt in medium bowl.
2. Butter outside surfaces of hot dog rolls or inside of slider rolls. Heat medium non- stick skillet over medium-high heat. Place rolls, buttered side down, in skillet; cook until browned slightly, about 1 minute per side. Open rolls. Fill each with half of the lobster mixture, and serve.
Note: 1 ½ lb. lobster yield was between 6 and 7 ounces cleaned meat
Fresh Fruit Crostata w/ Ice Cream
Ingredients
Dough
2 sticks sweet butter
2 cups all-purpose flour
¼ cup fine granulated sugar
½ tsp. Salt
¼+ cup ice water
Confectioner’s sugar
Filling
3-4 cups fresh fruit*
2 Tbsp. Cornstarch
2-3 Tbsp. Granulated sugar
Procedure
Pre-heat oven 400 degrees F.
In a processor combine butter, flour, sugar and salt, pulse to combine or until the butter particles are the size of small peas. Add ice water all at once and process until just starting to form a mass. Turn onto a floured surface and shape dough into a 6-7 inch disk (or 5 individual disks). Wrap and refrigerate.
In a bowl combine cornstarch and sugar, mix well. Add fruit and toss to coat.
Lay parchment onto a work surface and sprinkle liberally with confectioner’s sugar. Roll dough into a free-form circle 12-14 inches round. Slide dough onto a cookie sheet.
Fill the center with prepared fruit. Raise the dough borders to enclose the sides of the fruit, letting each piece gently rest over the next fold. Be careful not to mash the fruit.
Bake tart 25-30 minutes or until dough is golden brown. Cool tart and sprinkle with confectioner’s sugar. Serve warm with vanilla ice cream.
Kathleen K. Sanderson
*Fresh berries, peaches, apples, pears or mangos.
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