Erin go Bragh

IRISH SODA BREAD

Makes 2 x 8" rounds.

Ingredients

4 cups sifted unbleached all-purpose flour plus 2 to 3 tablespoons for kneading.

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon caraway seeds*

1/2 cup unsalted butter, at room temperature

1 ½ to 2 cups dark raisins, plumped**

1 1/3 cups buttermilk

1 teaspoon baking soda

2 large eggs

1 large egg white

1 large egg yolk

1 teaspoon water

Procedure

1. Preheat oven to 375 degrees. Position oven shelf to the lower third level of the oven. Butter 2x 8”-layer pans or line cookie sheet with parchment paper.

2. In a large mixing bowl, sift the flour, sugar, baking powder, and salt together. Stir in the caraway seeds if desired.

3. Cut the butter into 1/2" cubes and add it to the flour mixture. Using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the raisins.

4. In a small bowl, blend together the buttermilk, baking soda, whole eggs, and egg white. Stir liquids into the flour mixture blending with a fork. When liquids are absorbed, turn the batter onto a floured surface. The mixture will be sticky. Knead lightly until the dough is smooth.

5. Divide the dough in half. Shape each piece into a ball, flatten slightly, and place into the layer pan or side by side on parchment lined pan. Using a razor blade, cut a 4" cross about 1/2" deep in the center of the ball.

6. Combine the egg yolk with the water and brush on the surface of the dough. Bake for 45 to 50 minutes or until golden brown. Let cool completely before slicing.

*optional

**Soak raisin in warm water for 15 minutes. Drain and use as directed above

Sweet Crispy Korean Fried Chicken

Dakgangjeong

(Sweet Crispy Korean Fried Chicken)

Ingredients

1 ½ lb. boneless skinless chicken thigh and/or breast

Kosher salt and pepper to taste

1 teaspoon minced garlic

1 Tbsp. minced ginger

2 tablespoon rice wine vinegar

1/2 cup potato starch or corn starch

oil for deep frying

Sauce

3 Tbsp. soy sauce or tamari

3 Tbsp. rice wine or mirin

2 Tbsp. gochujang, (Korean red chili pepper paste) 

3 Tbsp. honey, agave, or rice syrup

2  Tbsp. sesame oil

1 teaspoon minced garlic

1 Tbsp.  grated ginger

pinch pepper

Garnish

¼ cup coarsely chopped peanuts or seeds

2-3 Tbsp. chopped cilantro or parsley

Procedure

1.    Remove any visible fat. Cut the chicken into bite sized pieces.

           Toss the chicken with the salt, pepper, rice wine (garlic, and ginger. Let it sit  

           for 20 to 30 minutes.

2.    Coat each chicken piece well with the potato (or corn) starch.

           Pour about 1 inch of oil into a heavy bottom pan. Use a narrow and deep      

           pan if available, When the oil is sufficiently hot (330°F), drop the chicken

           pieces in one at a time. Fry them in two batches. Overcrowding will drop  

           the oil temperature too quickly. Cook until light golden brown, about 4     

           minutes. Remove and set them on a wire rack or a paper towel-lined plate.         

           Keep chicken warm in a low oven while making the sauce

3.    In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off. Add the chicken and stir well until the chicken pieces are coated.

Scallion Pancakes

Scallion Pancakes with Soy Dipping Sauce

INGREDIENTS

FOR THE SCALLION PANCAKES:

2 cups all-purpose flour, plus more for rolling out the pancakes

1/2 teaspoon kosher salt

3/4 to 1 cup boiling water

1 Tablespoon sesame oil

4 scallions (green parts only), thinly sliced

1/4 cup vegetable oil, divided

FOR THE DIPPING SAUCE:

1/3 cup low sodium soy sauce or tamari

2 Tablespoons rice wine vinegar

1 Tablespoon brown sugar

1/2 teaspoon Chili w/ garlic paste

INSTRUCTION

Add the flour and salt to the bowl of a food processor and pulse for 15 seconds. With the motor running, stream in 3/4 cup of boiling water. Continue processing until the dough balls up around the blade. If the dough does not come together, add more boiling water, 1 tablespoon at a time, until the dough forms.

Lightly flour your work surface then turn out the dough. Knead it for 2-3 minutes then cover it with a damp towel and let it rest at room temperature for 30 minutes.  Divide the dough into 4 equal pieces.

Working with one piece of dough at a time (and keeping the remaining pieces covered with a damp towel), roll it out into 8-inch circle. Brush it lightly with sesame oil then sprinkle it with scallions. Roll the dough up into a log then shape it into a coil, tucking the end under the bottom of the coil. Flatten the coil slightly with your hand then roll it out again into a 7-inch circle. Set the pancake aside under the damp cloth while you repeat the rolling and filling process with the remaining pieces of dough.

Add 1 tablespoon vegetable oil to a medium skillet set over medium-low heat. Once the oil is hot, add one pancake and cook it, turning frequently to prevent the scallions from burning, until it is golden brown and crispy on both sides, about 5 minutes total. Transfer the pancake to a plate or wire rack then repeat the cooking process with the remaining vegetable oil and pancakes. Cut the scallion pancakes into wedges and serve them with the dipping sauce (recipe follows).

MAKE THE DIPPING SAUCE:

In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, scallions and chili w/ garlic paste

Crunch Salad

Crunch Salad

4-6 servings

Ingredients

1/2 lb. brussels sprouts , shredded (6 cups)

1 head of kale, stemmed and chiffonnades ( 6 cups)

½ cup Pomegranate seeds

1/3 cups toasted sunflower seeds

½ cup shredded Parmesan

Dressing

1 Tbsp. Dijon mustard

1/3 cup lemon juice

½ cup olive oil

Salt and pepper to taste

Procedure

1.       In a large bowl combine lemon juice and Dijon mustard, mix well. Whisk in oil to create a smooth, tangy dressing. Season with salt and pepper. Add all other ingredients to the dressing bowl and toss well to coat

Upcoming Classes

Natirar

California Cuisine Nov. 14, 6:00-8:00

Thanksgiving Nov. 19, 6:00-8:00

Kings

Mezze Nov. 12, 4:00-7:00

Holiday cookies Npov. 22, 11:00-2:00

The Kitchen Shoppe

Festive French Dec. 4, 6:00-8:30

Appetizers Dec. 5, 11:00-1:30

Ultimate Flaky Biscuit

dough

ULTIMATE FLAKY BISCUIT

America’s Test Kitchen

                                                                Yield: 12  biscuits

Ingredients

3 cups King Arthur all-purpose flour (higher protein flour/higher gluten)

2 Tbsp. granulated sugar

4 tsp. baking powder

1 1/2 tsp. salt

1/2 tsp. baking soda

2 sticks/8 oz. unsalted butter, frozen for 30 minutes

1 1/4 cups buttermilk

Method

Preheat oven to 400°F.

1.     In a bowl, whisk together flour, sugar, baking powder, salt, and baking soda.

2.     Toss slightly frozen sticks of butter in flour mixture to enable easier handling. On a piece of parchment grate the butter reserving 1 Tbsp. From each stick for melting to coat top of biscuits.

3.     Add the grated butter into the flour and toss the grated butter slivers coating each piece completely. DO NOT work butter into flour mixture. Just coat butter pieces totally. Add buttermilk and just barely mix into mixture. It will just start to come together.

4.     Flour a clean, flat surface and transfer flour/butter mixture onto floured surface. Pat gently together into a 7-inch square using a bench scraper, not your hands (this will heat the butter which you do not want). Roll into a 9x12-inch rectangle, with shorter end toward you on the tabletop. This will be folded in thirds, once away from you, like a letter, then the top third fold back over first fold toward you (two folds). Flatten and shape into a log and rotate short end toward you on the tabletop.

5.     Roll out again without touching it too much, into a 9 x 12-inch rectangle. Fold again in thirds and repeat the patting and rotating. This process will be done a total of 5 time. By the time it is done 3 times, the dough will be less rough, much smoother and there should now be obvious layers within the dough. With the fifth and final, roll out evenly into a 10-inch square, the dough will be a bit stiffer as the gluten is developing with handling. Do not roll out hard because the butter will pop out of between the layers. You want the dough to be evenly flat and butter evenly distributed. Transfer to a parchment-covered baking sheet, cover with plastic wrap and refrigerate 30 minutes to cool butter and dough.

6.     Transfer dough to a lightly floured surface, flour a knife and trim off 1/4-inch from each side of the square of dough (this will allow for the dough to raise completely while baking and using a very sharp knife will prevent you from squishing down the butter while you trip off the edge.) With a floured knife, cut the dough into 12 squares of dough.

7.     Transfer biscuits to a parchment-covered baking pan, placing at least 1-inch apart from each other.  Brush tops of each biscuit with remaining melted butter generously.

8.      Bake in 400°F. oven on upper-middle rack for 20-25 minutes until very golden brown on top and baked all the way thru, rotating the tray 180° halfway thru the baking time. Remove from oven and serve.

Upcoming Classes

NATIRAR

Lobster Brunch Oct 11, 12-2:00

Evening In Tuscany Oct 21, 6-8:00

KINGS

Tuscany Couples Oct. 10 4-7:00

French Open House Oct. 22, 4-7:00

The Kitchen Shoppe

Global Chicken Oct. 23 6-8:30

Harvest Brunch Oct 24 10-12:30

Moroccan Orange Cake

Moroccan Orange Cake

A traditional Moroccan Orange Cake is a quick and easy dessert that is the perfect way to end a flavorful meal!

Ingredients

4 large eggs

1 1/2 cups granulated sugar

1/2 cup canola oil

2 cups unbleached all-purpose flour

1 Tbsp. baking powder

1/2 teaspoon salt

1/2 cup fresh orange juice

Zest of one very large orange or two medium oranges

1 teaspoon pure vanilla extract

1 TBsp. orange water

powdered sugar for dusting

Method

Preheat oven to 350 degrees. Grease and flour or spray with baking spray, a 10-cup Bundt pan set aside.

1.     Zest and juice orange (s) set aside.

2.     Sift together the flour, baking powder, salt and set aside

3.     In a large bowl, beat together eggs, orange zest  and sugar until thick. Gradually beat in the oil.

4.     Add the flour mixture and orange juice. Beat until smooth, then add vanilla and orange water.

5.     Pour the batter into the prepared pan, tap out the air bubbles on the counter or flour. bake for 40 - 50 minutes, or until a toothpick comes out clean when inserted into the center.

6.     Remove cake from oven and allow to cool in the pan for 10 minutes. Turn cake out onto a cooling rack and allow to cool completely. Dust cake with powdered sugar and serve.

German Style Pretzels: so good we ate them before we could take a picture!

Homemade Soft Pretzels

Makes 8

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water

2   tablespoon brown sugar

2   teaspoons kosher salt

1 package active dry yeast

4 1/2 cups all-purpose flour, approximately

2 ounces unsalted butter melted

12 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water and 1 Tbsp. Maldon salt

Procedure  

Proof the Yeast

Combine the water, sugar in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. 

Make the Dough

To the water / yeast mix, Add the flour and butter and salt. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Form the Pretzels and Boil then Bake

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U to form the shape of a pretzel. Place onto the greased parchment-lined half sheet pan or even better use Silpat sheet.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Buttermilk Fried Chicken

Buttermilk Fried Chicken 

Ingredients

For the marinade:

1 tbsp salt

1 tsp black pepper

1 tsp paprika

1/2 tsp cayenne

1/2 tsp white pepper

1 tsp ground dried herbs, or poultry seasoning

2 cups buttermilk

3 1/2-pound chicken, cut in 8 pieces

For the seasoned flour:

2 cups flour

1 tsp salt

1 tsp paprika

1/4 tsp cayenne

1/2 tsp white pepper

1/2 tsp garlic powder

1/2 tsp onion powder

Peanut oil, or vegetable shortening for frying

Preparation:

Add the marinade ingredients to a bowl and whisk together. Add the chicken parts and toss to coat well. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours. You can go overnight if desired.

Mix the seasoned flour ingredients in a large baking dish. Drain the chicken pieces and toss into the flour. Using your hands or tongs, toss to coat the chicken completely with the flour mixture. Shake off and reserve on a plate.

Heat the peanut oil, or vegetable shortening, in a heavy Dutch oven or cast iron skillet to 350 degrees F. Carefully add the chicken and fry for 10-12 minutes, turn chicken,  cover, lower heat to medium and cook  for 10-12 minutes. Remove the lid and  continue to cook until golden brown and cooked through.
Allow to drain on a wire rack for or brown paper bag for 5-10 minutes before serving.

SEASONAL FRUIT CROSTADA

SEASONAL FRUIT CROSTADA

Yield: 6-8 serving

Ingredients

Dough

8 oz./2 sticks unsalted butter

2 cups all-purpose flour

1/4 cup fine granulated sugar

1/2 tsp. salt

1/4 cup ice water

Confectioner’s sugar

Filling

3-4 cups diced fruit*

2 Tbsp. cornstarch

3 Tbsp. granulated sugar

Method

Pre-heat oven 400°F.

1.     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. Wrap and refrigerate. (Dough may be made ahead of time and refrigerated or frozen until ready to use.)

2.     In a bowl combine cornstarch and sugar, mix well. Add fruit and toss to coat.

3.     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 parchment-covered baking sheet.

4.     Fill the center with prepared fruit. Raise the dough borders up over sides of berries to partially enclose the fruit, letting each piece gently rest over the next fold. Be careful not to mash the fruit.

5.     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 or Crème Anglaise.

Berries, plums, peaches, apples, pears, or nectarines can be used

No knead Bread

No-Knead Bread

Ingredient

3 cups bread flour

1 tsp instant yeast

1 1/2 tsp salt

1 ¾ cup hot (not boiling )water

Procedure

1.  Combine flour, yeast and salt in a large bowl.  Add 1 ¾ cups water and stir until blended, dough will be shaggy and sticky.  Cover with plastic and rest 6 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 1 hour until the dough does not readily spring back when poked with a finger.

3.  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.

Chicken Milanese

Chicken Cutlets Milanese w/ Arugula and Parmesan

Ingredients

2-3 Tbsp. seasoned flour

3 eggs

8 Thinly sliced chicken breasts (1 ½ lbs)

1 Tbsp. Water

3 cups fresh bread crumbs or panko crumbs (Portuguese rolls)

½ cup canola oil

Salt and pepper to taste

2 ozs. Parmesan, shaved

8 cups baby arugula

1 ½ cups Salsa Rosa Vinaigrette*

Pre-heat oven 300ºF

1. Place flour on a piece of parchment. In a shallow pan, beat the eggs lightly with water. In another shallow dish or on a piece of waxed paper, spread the breadcrumbs. Dip the chicken into the flour to coat then the eggs to cover completely, allow the excess to drip off. Lay onto the breadcrumbs, turning to cover both sides and patting with the flat of your hand so crumbs stick to meat. Let coated meat rest 15-20 minutes.

2. Heat enough oil and butter to come up 1/4” in a heavy skillet. Gently slip the cutlets into hot fat, being careful not to crowd the pan. As soon as they are browned on one side, turn over, being careful not to pierce the coating. Remove from the pan as soon as they are cooked on both sides. Drain on a rack placed over paper towels or on a paper bag. Keep chicken warm in oven while cooking remaining pieces.

3. Place Arugula in a large bowl. Toss with ½ cup vinaigrette. Place 2 pieces of chicken on each of 4 plates. Top with 2 cups dressed arugula, radishes and shaved Parmesan. Serve remaining dressing on the side. Chicken Cutlets Milanese w/ Arugula and Parmesan

*Salsa Rosa Vinaigrette

2 -3 Tbsp. shallots

2 tsp. Dijon mustard

¼ cup red wine or sherry vinegar

2/3 cup olive oil

2 plum tomatoes, chopped

2-3 Tbsp. chopped parsley

Salt and pepper to taste

1. In a bowl combine shallots, Dijon and vinegar, mix well. Slowly whisk in oil. Stir in tomatoes and parsley and adjust seasoning.

Chowder w/ Variations

Basic Chowder 2 qts.

Ingredients

1/4 lb. bacon, diced*

2 cups Spanish onion, diced (1)

3 ribs celery, diced

1/3 cup all-purpose flour

2 Russet style potatoes, peeled and diced

6 cups Vegetable or Fish stock Flavor variation*

2-3 Tbsp. chopped parsley or cilantro

Salt and Tabasco to taste

½-1 cup heavy cream

Procedure

1. In a soup pot cook bacon* until golden. Add onion and continue to cook 2-3 minutes. Add celery and cook 1 minute. Sprinkle with flour and cook 1-2 minutes. Add stock and bring to a boil. Reduce heat add potatoes and cook 25-30 minutes or until potatoes are tender.

2. Add desired flavoring* and simmer soup 10-12 minutes. Adjust seasoning, add cream and stir in parsley. Serve hot with oyster crackers.

*Chowder Flavor Variations:

Shrimp & Crab Chowder: Add 1/2 lb. coarsely chopped lump crab, ½ lb diced shrimp and 1 cup diced roasted red peppers to step 2 of the basic chowder.

Shrimp, Chipotle & Sweet Potato Chowder: Sauté 1 minced chipotle in adobo with celery and add 1x15 ozs. can drained and rinsed Goya black and replace Idaho potatoes with 2 sweet potatoes. Simmer soup 20-30 minutes and finish with ¾ lb. shrimp, chopped cilantro and a splash of lime juice.

New England Clam Chowder: Add 2 cups diced clams in step 2.

• you can use 3 Tbsp. vegetable oil instead of bacon fat.

Omega 3 Yogurt Bark

Omega 3 Yogurt Bark

Yield: 4 servings

Ingredients

2 cups Dannon Light & Fit Greek yogurt (vanilla or toasted coconut)

2 Tbsp. honey or agave

¼ tsp. salt

1 ½ cups Omega Three Trail mix (pepitas, chopped almonds, dried cranberries and chocolate morsels), divided

Method

1.    In a bowl, combine yogurt, honey, and salt; mix well. Fold in 1 cup trail mix.

2.    Line a 9x13 inch pan with plastic wrap. Spread yogurt mixture evenly onto the base of the pan to cover. Sprinkle surface of the yogurt with remaining trail mix. Cover and freeze to set.

3.    When the yogurt mixture is frozen solid (3-4 hours), break the bark into shards and serve immediately. Bark can be broken and placed in a plastic bag and kept frozen for up to 2 weeks.

Upcoming Classes ???????????????????

Due to Covid 19 all classes suspended. Will post when they start up!

Stay safe….