Food & Recipes: May 2011 Archives

Tuesday May 31, 2011

Cooking with honey

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Our food and nutrition guide, Julie Van Rosendaal, joins Jim with some ideas for cooking with honey.

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Categories: Columnists, Food & Recipes

Tuesday May 24, 2011

The return of market season

Strawberry-Rhubarb Pavlova

1 1/2 cups sugar

1 1/2 tsp. cornstarch

6 large egg whites

1 tsp. white vinegar

1/2 tsp. vanilla

whipping cream

strawberry-rhubarb compote (below)

Preheat oven to 250° F and line two large baking sheets with foil or parchment. Stir the cornstarch into the sugar. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until the mixture holds stiff, glossy peaks, like shaving cream. Beat in the vinegar and vanilla.

To make one large Pavlova, spoon the meringue onto the baking sheet and spread out with the bottom of a spoon to form a 9"-10" circle with a slight indent in the middle and raised edges, like a nest. To make individual Pavlovas, spoon small mounds (about a tablespoon of meringue) about half an inch apart on the baking sheet, then make little indents in the middle using the tip of a teaspoon. Bake for an hour, until crisp but still soft inside.

Let the meringues cool on the sheets, then peel them off the foil. To serve, top with a spoonful of strawberry-rhubarb compote and a dollop of whipped cream. Makes about 40 pavlova.

Strawberry-rhubarb Compote: simmer 2-3 stalks of chopped rhubarb with about 1/4 cup strawberry jam until the rhubarb softens and the mixture has the texture of soft jam. Cool, then refrigerate until well chilled.

Braised Lamb Shank Shepherd's Pie

olive or canola oil. for cooking
3 lamb shanks
1 sprig or a big pinch of thyme
1-2 sprigs rosemary
2 cups beef or chicken stock
1/4 cup flour, divided (plus extra if needed)
6 russet or Yukon gold potatoes, peeled and quartered
1/4 cup butter, divided
1-2 cups milk
1 bag baby spinach
1/4 cup freshly grated Parmesan

In a large, heavy skillet, heat a drizzle of oil over medium-high heat
and brown the lamb shanks on all sides, sprinkling with salt and
pepper. Transfer to a slow cooker and add the stock. Cover and cook on
low for 6-8 hours.

When the meat is done, take it out and roughly chop it, discarding the
bones. Pour a little of the juices out of the slow cooker into the
skillet, and whisk in 2 Tbsp. flour. Bring to a simmer and whisk in
the remaining juices, and bring to a simmer. Cook until thickened,
adding a bit more flour if you need to. Stir in the chopped lamb and
pour into a baking dish.

In a large pot, cover the potatoes with water and bring to a boil;
cook until soft. Drain and mash with 2 Tbsp. butter and a splash of
milk. Put the remaining butter into the skillet with 2 Tbsp. flour and
whisk into a paste. Whisk in a cup of milk and cook, stirring, until
thickened. Tear in the spinach and cook until wilted. If the mixture
seems too thick, add more milk. Add the Parmesan and stir until melted.

Layer the creamed spinach over the lamb mixture and top with the
potatoes; bake at 350F for 45 minutes, or until golden on top and
bubbly around the edges. Serves 6.

Categories: Columnists, Food & Recipes

Tuesday May 17, 2011

The doughnut's return

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Yeast Raised Doughnuts (for doughnuts or Timbits/donut holes)

1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
2 large eggs
1/4 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened

canola oil, for cooking
sugar spiked with cinnamon, for rolling (optional)

In a small bowl, stir together the yeast and water and set aside for 5
minutes. (If it doesn't get foamy, toss it out!) In a large bowl, stir
together the milk, sugar and eggs; add the yeast mixture and stir
until well combined. Add 2 cups of the flour and the salt and beat
until well blended. Add the butter and beat until incorporated.

Add the rest of the flour gradually, stirring (or using the dough hook
on a stand mixer) until the dough comes together and isn't too sticky.
Continue to beat with the dough hook or turn out onto a lightly
floured surface and knead until smooth and elastic. Cover and let sit
for an hour, until doubled in size.

Roll or pat the dough out and cut into doughnuts or rounds (if you
don't have a doughnut cutter, use a round cutter or glass rim, then
another smaller round cutter for the middle), or into small (about 1/2-
inch) plugs to make Timbits. Cover and let sit for a half hour to an
hour, until they get poufy again. (They'll rise even more as they cook.)

Heat a couple inches of oil in a heavy pot until hot but not smoking.
Gently cook the doughnuts/Timbits in batches, without crowding,
turning as needed until golden on both (or all) sides. Remove from the
oil with a slotted spoon and transfer to a plate lined with paper
towels. While still warm, toss in a shallow bowl of cinnamon sugar to
coat. Makes lots.

Sour Cream Doughnuts

Adapted from Bon Appetit, October 2004

    •    3 1/2 cups all purpose flour
    •    1 tablespoon baking powder
    •    1 teaspoon ground cinnamon
    •    1 teaspoon salt
    •    1 cup sugar
    •    2 large eggs
    •    1 teaspoon vanilla
    •    1/3 cup melted butter
    •    1 cup sour cream

canola oil, for cooking

Whisk first 5 ingredients in medium bowl to blend. Using electric
mixer, beat sugar and eggs in large bowl until very thick, about 3
minutes. Beat in butter and vanilla. Gently beat in a third of the
flour mixture, half the sour cream, another third of the flour, the
last of the sour cream and the last of the flour. Cover; set aside 1
hour.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of
dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using
2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on
floured sheets. Repeat with remaining dough in 2 more batches. Gather
all dough scraps. Press out dough; cut out more dough rounds until all
dough is used. Using a shot glass or small round cutter, cut out
center of each circle of dough to make holes.

Line a baking sheet with paper towels. Pour oil into large deep
skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat
oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden
brown, turning once, about 2 minutes. Using slotted spoon, transfer to
paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown,
about 1 minute per side. Using slotted spoon, transfer doughnuts to
paper towels. Cool doughnuts and doughnut holes completely.