Archive | June, 2018

Chez Panisse Garlic Butter

11 Jun

For sizzling summer steaks. Recipe is adapted from Alice Waters’ Chez Panisse Cooking (Random House, 1988).

CHEZ PANISSE GARLIC BUTTER
MAKES 1 CUP
12 cloves garlic, peeled
10 tbsp. unsalted butter, softened
1⁄2 tsp. white wine vinegar
1/4 tsp. cayenne
Salt and pepper

Bring the peeled garlic cloves to a boil in a 1-qt. saucepan of salted water. Reduce heat to medium; cook until garlic is tender, 15–20 minutes. Drain and transfer garlic to a bowl; mash cloves into a paste. Stir in softened unsalted butter, white wine vinegar, cayenne, and salt.
Use butter right away or wrap in a log shape in plastic wrap and chill up to 1 week.

 

BEURRE ROUGE
Anthony Bourdain
½ cup red wine
1 shallot, finely chopped
8 oz (220 g) butter, softened
1 bunch of Italian parsley, finely chopped
salt and pepper

In a small pot, combine wine and shallot and bring to a boil. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn. Transfer to a mixing bowl and let cool. In a food processor, combine butter and wine/shallot mix, parsley and salt and pepper. Mix well.

Scrape the butter out and place on a sheet of plastic wrap. Form a log and refrigerate until the butter is firm enough to slice. Freeze the leftovers. Put a slice of the red wine butter on each steak before serving.

 

WORCESTERSHIRE BUTTER:

½ cup unsalted butter (1 stick), softened

1 tablespoon chopped fresh thyme

1 tablespoon minced chives

2 teaspoons Worcestershire sauce

1 garlic clove, grated or mashed to a paste

Finely grated zest of 1 lemon

¼ teaspoon fine sea salt, plus more to taste

½ teaspoon freshly ground black pepper

Church Lady Chewy Bars

9 Jun

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Chewy Bars

This dough is baked in “logs” which spread to about 3 inches in width;the finished product has a crust surrounding a chewy center.

1/2 cup butter or margarine

1 cup granulated sugar

1 egg

1/4 cup molasses

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

1/2 cup raisins

1/4 cup chopped candied cherries, pineapple or citron, or dried fruit such as apricots

1/4 cup walnuts (optional)

2 cups all –  purpose or whole wheat flour

Granulated sugar

Preheat oven to 400 degrees F

In a medium bowl, cream butter and sugar. Beat in egg, then molasses, baking soda and spices. Stir in raisins, fruit and walnuts. Blend in about three-quarters of the flour. Continue adding flour until dough is very stiff.

Because this is such an unusual recipe and it’s easy to overbake, you may want to bake one test log first. Cut into bars while hot, the allow to cool completely, checking for chewiness before baking remaining logs.

On a lightly- floured surface, working with one-quarter of the dough at a time,shape each portion into a log 12 inches long. Place on greased cookie sheet, leaving about 12 inches between logs, as they spread and flatten during baking. Bake for 10 minutes ( check after 8 min. – should not be dry looking – .better  if soft. Do not overbake. When done, cookie is soft to the touch, and may appear to be underbaked, but will become chewy as it cools.

While still hot, sprinkle with a little granulated sugar and cut into diagonal bars. Transfer to racks to cool. Store in a tightly covered container.

Makes about 4 dozen.

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INA Garten

  • ¼ pound (1 stick) unsalted butter, at room temperature
  • 1 cup light or dark brown sugar, lightly packed
  • 1 extra-large egg, at room temperature
  • ¼ cup unsulphured molasses
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground cloves
  • ½ teaspoon kosher salt
  • ½ cup golden raisins
  • 1/3 cup minced crystallized ginger (not in syrup)
  • 1 cup sifted confectioners’ sugar
  • Dark rum, such as Mount Gay
  • Grated lemon zest

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper

Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.

Meanwhile, whisk the confectioners’ sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1½-inch-wide bars.

Copyright 2016, Cooking for Jeffrey,