Irish Soda Bread

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 together 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

Cinnamon Walnut Rugalach

Cinnamon Walnut Rugalach

4 dozen

Ingredients

1 x recipe for cream cheese pastry*

1/3 cup flour mixed with 1/3 cup confectioner’s sugar

¾ cup granulated sugar

2 tsp. cinnamon

1 cup finely chopped walnuts

Confectioners’ sugar for dusting

Procedure

Pre-heat oven 350 degrees F. Line 2 sheet pans with parchment.

1.   Divide each disk of cream cheese pastry in half (you will have four pieces).

2.   Lightly sprinkle rolling surface with flour/sugar mixture.  Working 1 piece of dough at a time, form a cylinder. With well-floured surface, roll the dough into a long strip: approximately 15 inches long and 10 inches wide.

3.   Combine sugar and cinnamon, generously sprinkle with strip with mixture and top with and even layer( ¼ cup) walnuts. Roll dough from the bottom to form a jelly type roll. Cut roll into 2-inch pieces You should get 12 total. Place dough seam side down on a prepared sheet pan.  Repeat process with remaining dough. Chill rugalach 15-20 minutes before cooking.

4.   Bake rugalach 20-22 minutes or until golden brown. Cool completely. Before serving sprinkle cookies with confectioners’ sugar. Cookies can be stored in an air-tight container for up to 1 week or frozen for 2-3 months.

*Basic Cream Cheese Dough                                 

Ingredients

½ lb. room temperature sweet butter

½ lb. room temperature cream cheese

2 cups un-sifted, unbleached, all-purpose flour

Procedure

1.   In a bowl, with a wooden spoon, cream together butter and cream cheese, until well combined and smooth. With spoon work 1 cup flour into the creamed mixture.  Add remaining flour and work it in to form a dough, do not overwork.

2.   Divide the dough in half and from each half into a flat square. Dust dough with flour and wrap with plastic. Refrigerate at least 2-3 hours before using. Dough can be made 2-3 days in advance of use or frozen for up to 3 months.

3.   When ready to use the dough, remove from refrigerator for 15-20 minutes before rolling.

Use cream cheese dough for sweet or savory items. Pin wheels, rugelach,

Rebel Within

Rebel Within Adapted from

Craftsmen & Wolves

For the eggs

6 large eggs steamed or boiled for 6 minutes and chilled in an ice bath and peeled.

2 Tbsp. all-purpose flour.  

For the muffin:

6 eggs

¾  cup grapeseed oil

1 cup sour cream

4 cups of sifted all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 cup shredded parmesan & asiago cheese

½ cup chopped green onions

½ cup cooked diced bacon

Procedure

Preheat oven 450 degrees convection. Grease a 6 Texas style muffin tin.

1.    Beat eggs then beat in oil; add sour cream and blend well.  Re-sift flour with baking powder and soda. Add flour to egg mixture in batches, stirring well after each to incorporate. Fold in cheese, scallions and bacon. 

2.    Place batter in a piping bag with a straight tip (1/2 inch) Pipe ¼ cup batter in each muffin and spread gently with a spoon to create a cavity. Batter. Lightly  dust soft, cooked eggs with flour and place point side up in the batter. Pipe remaining batter around the sides and on top to completely enclose the egg.

3.    Bake muffins for 17-18 minutes. Cool slightly, remove from and enjoy with a Napkin or two.

Roasted Leg of lamb perfect for the holidays

Roast Boneless Leg of Lamb with Rosemary Red Wine & Roasted Garlic Sauce 

 Serves: 12

4 garlic cloves, minced

¼ cup chopped fresh rosemary

¼ cup olive oil

1 tablespoon kosher salt

1 teaspoon  cracked black pepper

6-pound bone-in leg of lamb

1 whole bulb garlic (12-14 cloves )

2 cups veal or beef stock

1 cup DRY red wine

2 sprigs fresh rosemary

¼ cup chopped fresh parsley

¾ cup diced dried figs (optional)

1.       Mix the minced garlic, chopped rosemary, oil, salt and pepper in a (LARGE BOWL- or Jumbo Ziploc).  Add the lamb and turn to coat.  Cover and refrigerate for 1 hour (OR OVERNIGHT)

2.       Heat the oven to 450°F.  Remove the lamb from the marinade and place on a rack in a roasting pan.  Pour the marinade into the bottom of the roasting pan and stir in 1 cup water.  Cut off the top of the garlic bulb and place onto a square of heavy-duty aluminum foil.  Drizzle the garlic with additional olive oil.  Fold the foil to enclose the garlic and place the bundle onto the rack next to the lamb.

3.       Roast for 30 minutes. Reduce the oven temperature to 325°F. Continue to cook garlic 30 minutes before checking to see if done, then remove from the oven, cloves will be soft.

4.       Roast for another 2-2 ¼  hours or until the internal temperature of the lamb reaches 140°F. for medium-rare  or until desired doneness, adding more water to the bottom of the pan (about 2 cups) about halfway through the cooking time.  Remove the lamb to a cutting board, cover and let stand for at least 15 minutes before slicing.  Reserve the pan drippings and spoon off any fat.

5.       Heat the stock, wine and rosemary sprig and figs in a 3 qt.  saucepan over TEMP to a boil.  Reduce the heat to medium.  Cook for 20 minutes or until the mixture is reduced to about 1 ½ cups.  Stir in the reserved pan drippings and heat to a boil over high heat..  Reduce the heat to medium. Cook for until the mixture is reduced to 2 ½ cups .  Stir in the roasted garlic and parsley. serve with the lamb. 

Up Coming Classes

Natirar

Autumn Harvest Nov. 3 6:00-8:30

Thanksgiving Nov. 17 12:00 - 3:00

Lobster Brunch Nov. 21 12-2:30

Kings

Couples Surf & Turf Nov. 5, 6:00-9:00

Comfort Food Nov. 16 11:00-2:00

Harvest Dinner Nov. 17 6:00-9:00

Taste & Technique

Festive French Nov. 12 7:00-10:00

Hors d’oeuvres Nov. 18 6:30-9:30

The Farm School

Thanksgiving Nov. 6 11:00-2:00 (final Class at the farm school)

The Kitchen Shoppe

Harvest Dinner Nov. 19, 6:00-9:00

Holiday Buffet Nov 20, 11:00-2:00

Classic Thyme

Julie & Julia Nov. 13 6:30-9:30

Upcoming Classes

Classics Thyme

Taste of Maine September 16 6:30-9:30

Couples Cooking September 24 7:00-10:00

Taste & Technique

Pan Sauces September 17 7:00-10:00

Kings

Entertaining September 19 2:00-5:00

Cooking w/ Julia September 22 11:00-2:00

The Farm School

Preserving Summers Bounty September 4 11:00-2:00

Tapas Small Plates September 25 6:00-9:00

Natirar

Farmhouse Dinner September 30 6:00-8:30

Roasted Sweet Onion Dip

Roasted Sweet Onion Dip

Ingredients

2 large Vidalia or other sweet onions, peeled and quartered

2 tablespoon olive oil

1 teaspoon Kosher salt, divided

½ tsp. cracked black pepper

6-10 cloves garlic

1/2 cup sour cream

1/3 cup mayonnaise

1/4 cup chopped fresh parsley

1 tablespoon fresh lemon juice

Splash of hot sauce

Preparation 

Preheat oven to 425°.

1.      Place onion and garlic in a large bowl; drizzle with oil. Sprinkle with ½ teaspoon kosher salt and pepper; toss to coat.  Place onion and garlic on a sheet pan. Bake at 425° for 1 hour; cool 10-15 minutes. Chop onion and garlic.

2.      Combine onion, garlic, 1/2 teaspoon remaining salt, sour cream, mayonnaise, parsley, lemon juice and hot sauce in a bowl. Cover dip and chill at least 1 hour. Serve with sweet potato fries, chips or vegetables.

Yield 2 cups

Upcoming Classes

Natirar

August 5: American Farm House 6-8:00

August 7: Costal Seafood 6-8:00

The Farm School

July 31: Taste of Tuscany 6-9:00

August 6: Taste of Maine 6-9:00

Taste & Technique

August 12: Summer Grilling 6:30-9:30

Classic Thyme

August 13: Couples Grilling 7-10:00

Upcoming Classes

Natirar (Far Hills NJ)

Under the Tuscan Sun May 12 6-8:00

California Cuisine May 15 6-8:00

Down East May 16 5-7:00

Taste & Technique (Red Bank NJ)

Fire up the Grill May 13 6:30-9:30

The Kitchen Shoppe (Carlisle PA)

Cinque De Maya May 5, 6-8:30

Grains Grains and Grains : May 6 10-12:30

Meyer Lemon-Asparagus Galette

Meyer Lemon-Asparagus Galette

Prep: 15 minutes
Bake: 25 minutes
Serves: 6

Ingredients

1 sheet 12x12 inches puff pastry
¾ cup grated Parmesan cheese, divided

1 lb. thin asparagus spears, trimmed 35-40 spears*

1 ½ Tbsp. olive oil

½ teaspoon cracked black pepper

½ teaspoon kosher salt

Juice and grated zest of 1 Meyer lemon**

Directions

Preheat oven to 400ºF.

1.      Roll pastry to even and place on cookie sheet; with a knife score around the edges ½ inch in to make a border. Prick inside border with tines of fork.

2.      Sprinkle 1/2 cup of the cheese inside border of pastry. Toss asparagus with oil, cracked pepper, salt, lemon juice & lemon zest, then arrange the on top of the cheese (these can be stacked a bit for height).

3.      Bake 20-25 minutes until pastry is golden brown. Serve warm sprinkled with remaining cheese.

* If only thick asparagus spears are available slice in half length-wise

**When out of season use a regular lemon

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