Tag Archives: foodblog
Chocolate Souffle

Chocolate Soufflé w/ Salted Caramel & Walker Creek Toffee Crumble

soufle

 

For the Soufflé

2 cups Semi Sweet Chocolate Chips

1 lbs Butter

8 ea. Eggs

8 ea. Egg Yolks

1 1/3 cups Sugar

¾ cup Flour (sifted)

 

For the Caramel

1 cup sugar

6 Tbs. Butter (cut into chunks)

½ cup Heavy Cream

½ Tbs. finely ground sea salt

 ¼ cup Powdered Sugar in a shaker

2 cups Crumbled Toffee 

 

It’s your lucky day guys because you get a 2 for 1 in this one.  The salted caramel can be used for everything!!!   Put in on cakes, brownies, apple pies, dessert parfaits, yogurt, popcorn, steaks…….maybe not steaks but you get the point.    Good stuff.  When we tested this recipe out there were many moans from happy taste buds all throughout the kitchen.  You gonna love it!  The soufflé can be changed up as well.  You can stuff it with cherries, butterscotch, ect.  We went a little caramel crazy and put a local bourbon caramel in there (as if the salted caramel wasn’t enough!!) from Walker Creek Confections.    These guys make the best caramels and toffee ever!   Ok.  Here we go!!

 It’s probably best to start with the caramel so It can be cooled down before the soufflés get done.   By the way – I burnt the caramel 3 tries before I got it right.  Practice makes perfect as they say.  It’s best to have a candy thermometer or a digital thermometer handy.  

Put your sugar in the bottom of pot with high walls.  Turn on medium high.  Make sure you are whisking occasionally or the sugar will scorch.  The sugar will began to clump up but keep stirring it until it  melts.  As it melts it will began to turn to an amber color.  This is when you want to start to check the temperature.  If it reaches 330 degrees, and all the clumps have not melted take the pot off the stove and continue to stir until they do.  When all the clumps have melted cook until the temp has reached 350 degrees toss in the butter.  Be careful because the sugar and butter will start to boil up the pan (that’s why you need one with high walls).  Keep stirring until all butter has melted and has mixed in well with the sugar.  Take the pan off of the heat and pour in the cream.  Once again it will start to boil up in the pan.  Just keep stirring then add the salt.  Your caramel is done!  Try not to eat it all before the soufflés are done!  

 The soufflé is a lot easier than the caramel.  Preheat you oven to 350.  Get a pot with about 1 inch of water at the bottom of it.  Put a metal bowl on top and toss in your chocolate chips and 1 lbs butter.  Turn on high and let the chocolate and butter melt together while you get your other ingredients together.   Put your eggs, yolks and sugar in a bowl and beat together.   Add a little sifted flour at a time while whipping until all flour is incorporated.   Now go check your chocolate mixture on the stove.  Whisk the melted butter and chocolate until it comes together.  Take it off the stove and slowly pour into the egg mixture while whisking.  The mix is done!!!  That was easy.  

The mix will fill about 12 to 14 – 4 oz ramekins.  Spray ramekins w/food release or brush w/melted butter, your call.  Pour mix ¾ ways up the sides.  Put on a cookie sheet and bake for 15 to 20 minutes.  They will look like they are trying to jump out of the ramekins.  Take them out of the oven and let sit for 5 minutes.  They will fall back into their ramekins.  Hit it with some powdered sugar, drizzle a little (or a lot) caramel, and top it with toffee crumble and enjoy!!!

 

Merry Christmas!!!!!!!!!

 





blog pic NOV13small

Happy Thanksgiving: Something NEW for your family feast

 Are you looking for something out of the ordinary for your Thanksgiving feast?  This recipe is great for the holidays!  If done right, it looks gorgeous on a platter; and compliments?  Get ready – your relatives are going to love it!  I’ll be honest, this one requires a bit of culinary skill, but if you’re willing I’ll walk you through the entire process step by step.  Ready?!

Are you looking for something out of the ordinary for your Thanksgiving feast?  This recipe is great for the holidays!  If done right, it looks gorgeous on a platter; and compliments?  Get ready – your relatives are going to love it!  I’ll be honest, this one requires a bit of culinary skill, but if you’re willing I’ll walk you through the entire process step by step.  Ready?!

Special equipment: butchers twine, a mallet (or meat tenderizer as some call it), plastic wrap, a chef’s knife and a sharp boning knife.  You will also need a long butane lighter or fireplace match sticks.  Trust me – this is going to keep your hair from catching fire!

 Items:

  • 10 lb Pork Loin
  • ¼ lbs Butter
  • 8 ea. Gala or Fuji Apples (¼ inch dice)
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 cup Sundried Cranberries
  • 2 cups Walnuts (medium chop)
  • 1 cup Bourbon
  • ¼ cup Rosemary
  • 4 oz. Brown Sugar

First, you want to make your filling so that it can cool down while you work on trimming the pork.  After chopping the apples and walnuts, get a large pot that can hold around 6 qts.  Next, put your butter in the pot and melt it down.  Add the apples, cranberries, salt, pepper, and walnuts.  Cook for 5 minutes – stirring often.  Add the brown sugar and cook an additional 5 minutes – again stirring often.  Let the sugars start to caramelize on the bottom of the pot.  Be sure to not let the mixture burn!  

WARNING: Be careful when doing the next step.  Turn off your burner if you are using a gas stove.  Pour the bourbon in the pot.  Turn the burner back on and bring to a boil – ignite it with the match or lighter stick. Watch your hair and Flambé!!!!  Let mixture boil until the flame burns out (which means all the alcohol is burned out).  Add the rosemary and pour the mixture out of the pot into a sheet pan to cool.  You can set it in your fridge or just on the counter while working on the pork.  

 How good are your knife skills?  You’re about to find out with this pork!  Quick story: I used to have to dice about 40 lbs of tomatoes with a machine to make pico de gallo.  The machine blade broke.  I told the chef I was working and the blade broke, so I couldn’t get the tomatoes done on time.  He told me not to complain to him because my knife skills sucked.  Ouch.  I no longer use a machine to dice anything anymore.  Lesson learned.  

Pork loin:  Grab your boning knife, and let’s get to work.  Trim off the top layer of fat.  Because this piece of pork is so long, you will need to filet it into three connected sections that create one large, thin piece.  Imagine it’s a cinnamon roll pastry log before its been cut into individual pieces.  

You’ll need to begin cutting an 1/8 of an inch from the bottom on the long side of the loin, making sure you keep the knife horizontal.  If you tilt the knife down, you risk going through the bottom and making a hole which your filling will pour out of.  So cut until you get ¼ inch away from the side of the loin.  Fold the loin out.  Then using the same process, cut another 1/8 of a inch thin across horizontally.  Fold the loin out until it’s all the way rolled out.  Wasn’t that fun!!!  If you made any holes then don’t worry you have 2 more pieces of pork to “perfect your technique” on!!  

Now lay the pork out flat and put two layers of plastic wrap over it.  Get out your meat mallet.  Use the flat side, and with controlled swings (don’t get crazy), pound out the meat.  Not too hard or you will make more holes in the pig.  If done correctly, you can potentially double it in size.  You can now take the filling and spread a layer evenly over the pork.  Roll it gently but tightly into a cylinder (like that cinnamon roll log I was talking about).

The fun has just begun!

If you were in boy/girl scouts, you may have the skills for the next task.  If not, I’m here to help.  It’s time to tie this porker up.  Cut a piece of butchers twine about 6 to 8 ft long.  Place the pork on your prep space, seam facing up – one end is facing you and the other away from you.  Grab one end of the string and with the other hand grab a foot down the string, drag it down underneath the pork toward you – stopping about ½ inch from the front of the pork.  Tie a tight knot at the seam of the pork.   Ok, (explaining this is tuff, so bear with me) with your left hand grab the string 2 inches from the knot and the right hand, 1 ½ feet from your left hand.  Drag the string between your hands, under the pork like earlier except stop 1 inch from the knot.  Take the string in your right hand and pull it under the left hand string.  Pull it all the way through the left, and tug it tightly.  Did you get that?  Repeat until you get to the end of the pork loin – tying the last one off with a tight knot.    

 Take the pork, and lay it on a sheet pan seam side down.  Turn the oven to 350.  Cover with a piece of foil.  You are going to be cooking this baby for a long time so covering it will keep the outside from burning.  Cook for 1 hour and 30 minutes.  Take off foil.  Cook for an additional 15 – 30 minutes.  If you have a thermometer, it needs to read 150 to 155.  Take it out of the oven and let sit for 10 to 15 minutes.  This will keep the juices from coming out and will insure the meat does not become too dry.  Each loin should yield between 14 to 16 cuts.  We use a brandy demi glaze on ours, but a reduced port wine would be nice too.

Enjoy!





photo (34)

Recipe of the Month: Potato Leek Soup

 

photo (34) photo 1 (3) photo 2 (3) photo 3 (2)

Ingredient

  • Yield 8 servings (or 2 quarts)
  • 1.5 oz (3 Tbs.) + 2 Tbs. Butter
  • 3 oz. Flour
  • 1 large Potato (peeled and cut into a medium size dice)
  • ½ lbs. Mirepoix*(small dice)
  • ½ lbs. Leeks (washed and finely chopped)
  • 6 cups Chicken Stock
  • Sachet**: 1 bay leaf
  • ½ tsp. thyme
  • ½ tsp. crushed peppercorns
  • 4 oz. Dry White Wine or a good stout beer like Guinness
  • 4 oz. Half & Half
  • 1 lbs Sharp Cheddar Cheese (grated)
  • Salt (to taste)
  • Cayenne Pepper (to taste)

I love soup!! Especially in the fall and winter months when I can curl up on the couch & watch cartoons (yep – I’m still a big ole kid at heart). This particular soup pairs well with a big chunk of crusty bread – a good sourdough or baguette! Warning: there are several Parisian terms in the recipe. Not to worry – I have included the definitions at the bottom. Pretend you’re in Culinary 101 class – ready, set, cook!

This is a 3 pot recipe. The first is for the roux, the second for cooking the potatoes (in water) & the third should be a large one for the actual soup. First you want to make your roux. You will use this to thicken your soup later. In your second pot, fill it with water and bring to a boil. Toss in the potatoes and cook until tender. Drain the water and put the potatoes in ice water. Set potatoes aside.

Melt 1.5 oz butter in a small pot, add the flour, cook on low heat for 3 to 4 minutes. Put aside for later. In the large pot (needs to fit about 3 qt) put in the remaining 2 Tbs. butter, melt it down and add your mirepoix and chopped leeks. Sauté until the veggies are tender.

Add your chicken stock and roux, whip until it is mixed well. Bring to a simmer, add the wine (or beer) and half & half. Make sure you are whisking often. The roux likes to settle to the bottom of the pot and if you aren’t whisking (scraping the bottom the whole time) it can easily burn on you. When your soup thickens, turn off the heat and add the cheddar cheese and whisk until it is fully melted. Taste. If you think it needs salt, add it. If you like a little heat add the cayenne. Just remember, you can always add seasonings but you cannot take them out, so don’t add too much!! Fold the potatoes in and your ready to chow down!!!!


*Mirepoix (pronounced meer-pwa) is traditional a mixture of carrots, celery and onions. Generally it is 50% onion, 25% carrot 25% celery. Sometimes you will hear of a creole mirepoix or “Holy Trinity” that consists of 50% onion, 25% celery and 25% green peppers.

** Sachet (pronounced sah-shay) is French for “bag of spices”. A sachet is different seasonings tied up in a pouch made of cheese cloth and tied up with a string of some sort (I use butchers twine). I use these when I want the flavor of a seasoning in my soup, stock, sauce but don’t want the ingredients floating around in it for the finished product. You can just pull the bag out and toss in the trash when your done.