| Ostara Food Menu
Hot Garlic-Parmesan Souffle This hot appetizer is not really a souffle, but a delectable and delicate dip for bread. The taste will surprise you. 15 cloves garlic, peeled 2 cups chicken broth 2 (8-ounce) packages cream cheese, room temperature 1 cup freshly grated parmesan cheese 1 (10.5-ounce) can cream of mushroom soup, undiluted 2 egg yolks, beaten 1 loaf baguette bread, thinly sliced. Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork. Cook and reduce chicken broth to a glaze; remove from heat and set aside. In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart souffle dish. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread. Serves many! Authentic French Bread 1 cup warm water (110 degrees F.) 1 1/2 teaspoons salt 3 cups bread flour 3 teaspoons Instant Active Dry Yeast Cornmeal (optional for dusting pan) Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise, approximately 20 minutes. Preheat oven to 400 degrees. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) CORNSTARCH GLAZE: NOTE: This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake. 1/2 cup cold water 1 teaspoon cornstarch. In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done. Spring Greens with Poached Egg Croutons: 1/4 cup extra-virgin olive oil 2 cloves garlic, crushed 4 thick slices (about 1/2-inch) of baguette-type bread Preheat oven to 325 degrees F. In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat. Brush the garlic oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes; turn bread slices over and bake for an additional 10 minutes. Remove from oven and set aside. Salad Ingredients: 10 ounces of spring greens (baby salad greens), wash and spin dry 1/2 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1/2 teaspoon Dijon mustard 2 cloves garlic, minced Coarse salt Freshly ground black pepper 4 large eggs 1/4 cup chopped parsley leaves for garnish Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the salad. In a large mixing bowl, place the salad greens. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper. Pour over the greens and toss thoroughly. Arrange greens on individual plates; set salads aside. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well and lay on salad greens. Sprinkle with parsley and pepper; place the toasted baguette slices around the edges of the plates. Serve immediately. Makes 4 servings. Kalamata Olive Country Bread Liquid from olive jar Warm water (110 degrees F.) 1 tablespoon extra-virgin olive oil 1 teaspoon salt 1 tablespoon minced fresh rosemary or 1 tablespoon crushed dry rosemary 1 1/2 cups light rye flour 2 3/4 cups bread flour or unbleached all-purpose flour 3 teaspoons instant active dry yeast 6-ounce bottle or 1 cup pitted Kalamata olives Add enough warm water to olive juice to equal 1 cup of total liquid. Place all ingredients in bread pan according to manufacturer's instructions; select dough setting and press start. NOTE: Depending on how much juice is in the olives, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoons at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes.After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal; cover with plastic wrap, and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees. Cornstarch Glaze: 1/2 cup cold water mixed with 1 teaspoon cornstarch. Place in pan and bring to a boil, stirring constantly. Remove from heat and brush top of bread 10 minutes before removing from the oven (this give the crust a nice crunch). Makes 1 1/2-pound loaf Seared Lamb Chops with Cracked Pepper and Rosemary 2 to 3 tablespoons coarsely crushed black pepper 6 to 8 small loin lamb chops 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1/2 cup beef broth 1/4 cup lemon juice 2 tablespoons butter 1 tablespoon freshly chopped rosemary leaves Place pepper on plate and press each chop firmly into pepper and press in with your hands. In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare. Remove lamb chops to a platter and keep warm in a 200 degree oven. Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary. Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve. Makes 3 to 4 servings. Saffron Risotto 5 cups chicken broth or stock 3 tablespoons butter 1/3 cup finely chopped onion 1 1/2 cups arborio rice 1/2 cup dry white wine 1/2 teaspoon chopped saffron strands (dissolved in 1/2 cup hot broth from above) 1 tablespoon butter 1/3 cup freshly grated parmesan cheese Salt and freshly ground pepper to taste Parmesan Cheese In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer. In a large heavy 4-quart pan over medium heat, melt the butter; add onion and saute for 1 to 2 minutes or until soft (be careful not to brown the onions). Add the rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the wine and stir until completely absorbed. Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. NOTE: Risotto doesn't need constant attention during its 18 minute cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock. When the rice has cooked for 15 minutes, add 1/2 the dissolved saffron. Continue to stir and when there is no more liquid in the pot, add the remaining saffron. Proceed with adding the broth After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add the remaining 1 tablespoon butter and the parmesan cheese, stirring vigorously to combine with the rice. Add salt and pepper to taste. NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock. Transfer risotto to warmed serving plates and serve immediately with additional freshly grated parmesan cheese on the side. Makes 4 servings. Perfect Creme Brulee Very few desserts are more delicious to eat and to look at. Translated from the French, this popular dessert means "burnt cream," referring to the caramelized finish. A classic finale to a meal, creme brulee can be served slightly warm or chilled. 6 egg yolks, chilled 6 tablespoons sugar 1 1/2 cups whipping cream, chilled 4 tablespoons sugar, for topping Preheat oven to 275 degrees. Adjust oven rack to center position. Butter six (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved; mix in cream, then pour mixture into prepared custard cups. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Bake approximately 45 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days. When ready to serve, sprinkle approximately 2 teaspoons of remaing sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaing a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed. If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving. Serve within 1 hour, as topping will deterioate. Makes 6 servings (depending on size of custard cups). Chocolate Pots de Creme A chocolate lover's delight. This is a very rich and delicious dessert. 2/3 cup light cream 1 cup semisweet chocolate chips 3 tablespoons very strong prepared coffee 2 tablespoons coffee liqueur or brandy 2 eggs Sweetened whipped cream Chocolate curls Chopped nuts In a small, heavy saucepan over medium-low heat, heat light cream just to boiling; remove from heat. In a food processor or blender, combine chocolate chips, coffee, coffee liqueur or brandy, eggs, and cream; cover and blend at high speed for about 3 minutes. Pour into six demitasse cups or small custard cups. Refrigerate at least 4 hours or overnight. To serve, top with whipped cream; garnish with chocolate curls and nuts. Makes 6 servings |
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