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Posts Tagged ‘sweet’

Panna Cotta

Ok, about a dozen recipes are in line to be added on the blog, but after the feedback from last night I had to add this one right away.  Panna Cotta is an Italian dessert, and literally means, “cooked cream”. And that is, quite simply, about all there is to it. It’s simple and cheap, and if properly plated, sure to impress dinner guests.

The only drawback is that it needs to be prepped at least four hours prior to eating. But to be honest, the early prep diminishes any stress you might have during that small window of time post-dinner and pre-dessert. Once you’re ready to eat, all you need to do is plate everything.

If you’re using the basil leaves, they need to dry for six hours prior to serving. You could make the basil leaves and panna cotta at the same time, and let the panna cotta sit, covered and refrigerated, for an extra two hours. You can make the red wine sauce ahead as well.

Vanilla BeanI combined a few recipes to make this one. They came from Food and Wine, David Lebowitz, and several of my cookbooks at home. 

The key here is using a fresh vanilla bean, rather than extract. Not only does it add a whole dimension of flavor, the flecks of bean are quite pretty.

Vanilla is a member of the orchid family, and one of the more high-priced spices out there. It grows much like a vine, crawling up an already existing tree.  It takes nine months to mature enough for harvest. When packaged, they look much like a very long brown bean that happens to have an incredibly fragrant aroma.

This recipe serves eight.

Ingredients:

24 basil leaves

1 egg white

Fine cane sugar

2 cups red wine

1/2 cup plus 10 tablespoons sugar (I used sugar in the raw)

4 cups  heavy cream

Half a vanilla bean

6 tablespoons cold water

2 packets gelatin

Recipe:

First, rinse and pat dry basil leaves. Crack egg, and over a small bowl, pour yolk back and forth between each half shell to separate white from the yolk. Whisk egg white until it becomes frothy.

Late August 2009 052

Egg WhiteEgg White

Now, brush egg white on both sides of basil leaves.

Panna Cotta

Sprinkle fine cane sugar on both sides of leaves.

Cane Sugar

Dry sugar-crusted leaves, on a rack, for six hours.

Basil

Pour cream into a deep pan. Add sugar and stir to dissolve.

Panna CottaPanna Cotta

Heat, over medium setting, until sugar is dissolved. Meanwhile, split the bean and using a sharp knife, scrape out the seeds. Put seeds and bean into pan, remove from heat, and cover for 30 minutes.

Vanilla BeanVanilla Bean

Add gelatin to the cold water and let it sit. No need to stir it in. After the thirty minutes have passed, whisk gelatin into cream mixture.  Lightly oil eight ramekins, coffee cups, or small bowls. Pour mixture in to them. Store in refrigerator for at least four hours, until ready to serve.

Panna Cotta

Now, pour red wine into a saucepan. Turn heat to medium and stir sugar in, until it dissolves. Red Wine SauceHeat and stir until it reduces by half, for about 10-15 minutes. Pour into airtight container and refrigerate.

Once you’re ready to serve, pull everything out of the refrigerator. Slide a sharp knife along the inside of the ramekin, or whatever container you are using. Flip over your serving plate, and lightly shake it so that it slides out onto the plate.

Pour sauce on the side, and garnish each plate with three basil leaves.

Delicious!

Panna Cotta

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Homemade Whipped Cream

Whipped Cream

There’s really no reason to settle for store-bought whipped cream when making your own is so easy, and more than worth the minute amount of work you need to put into it. Plus you can create your own version to satisfy your tastes. I like putting natural vanilla extract or honey in mine. I haven’t experimented with any other flavors yet. Sticking to the classics for now. Although I am tempted to whip up something different using spices like curry or nutmeg. Chai also sounds yummy, in anticipation for Fall.

Ingredients:

Heavy whipping cream

Handheld mixer

Flavor additives of your liking

Recipe:

Pour cream into a deep bowl. Add your flavoring. Whip, using your hand held mixer, for a minute or two, until it becomes fluffy. Don’t over-whip. It will turn into butter. Unless that sounds good to you. What’s wrong with butter? Whip away.

You can store whipped cream, covered, for several hours in the refrigerator. Enjoy on fresh fruit, waffles, sweets, or straight-up off your finger.

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Granola

I make a big batch of this granola and use it for a quick and easy breakfast. It usually lasts me a few weeks.

Now why do I prefer Greek Yogurt? First of all, the taste and texture. It is less sour and less apt to having that clear liquid gather at the top. In addition to these reasons, it is gluten-free, high in protein, and low in calories.

This recipe is from the Marie Claire Breakfast cookbook. I altered it a little to my liking. Feel free to do so as well.

Ingredients:

Granola

4-5 cups rolled oats

2 cups pecans

2 cups chopped almonds

2 cups flaked, unsweetened coconut

1 cup dried apples, chopped

1 cup dried apricots, chopped

1 cup raisins

1/2 cup maple syrup

1 teaspoon vanilla extract

Granola

Preheat oven to 350 degrees. Mix all ingredients, except maple syrup and vanilla extract.

Cook the syrup and vanilla in a small saucepan and cook over low heat until syrup thins, no more than 5 minutes.

Pour syrup mixture over nuts/fruit mixture and stir to combine. Divide into two non-stick baking dishes or sheets (I used parchment paper on my sheets). Bake for 20 minutes, stirring often, until granola is lightly toasted.

Store in airtight container.

Eat alone or mix with yogurt and fruit of your choice. I also like to add fresh honey.

Enjoy!

Granola

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… Ever. I found this recipe in the May/June 2009 issue of Cooks Illustrated. The recipe’s pages in my copy are beginning to stick together from overuse. (Over-spillage of brown sugar and butter). Who doesn’t love a warm, gooey, chocolate chip cookie?? These always come out perfect. Never too thin, too crumbly, or chewy. Just right.

Chocolate Chip Cookies

Ingredients:

1 3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons unsalted butter

1/2 cup granulated sugar

3/4 cup brown sugar

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cup semisweet chocolate chips or chunks

Recipe:

Adjust oven rack to the middle and preheat to 375 degrees. Line 2 large baking sheets with parchment paper.

Whisk flour and baking soda together in a bowl.

Heat 10 tablespoons butter in skillet over medium-high heat until melted. Then continue cooking, until butter reveals a nutty aroma, 1 to 3 minutes. Remove from heat and add remaining 4 tablespoons butter. Swirl until melted.

Add both sugars, salt, and vanilla to bowl and whisk until sugar is fully incorporated. Add egg and yolk and whisk for 30 seconds. Let stand for 2-3 minutes, then whisk again for 30 seconds. Repeat this process 2 more times until mixture is smooth and shiny.

Using rubber spatula or spoon, stir in flour until just combined. Fold in chocolate chips.

Cookie Dough

Divide dough into 16 portions, each about 3 tablespoons. Arrange 8 balls on each baking sheet.

Bake cookies one tray at a time until golden brown and puffy, about 10 to 14 minutes. (I bake mine for 11 minutes).

Transfer sheet to cooling rack. Cool cookies before serving.

Enjoy!

Chocolate Chip Cookies

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