BREAKFAST :
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APPETIZER :
Thin-Crust White Pizzaadapted from Cook's Illustrated, Jan 2011
Dough
Add the oil and salt to the dough and process until a smooth, satiny ball forms that clears the sides of the workbowl, about 30-60 seconds. Turn the dough out onto a lightly oiled work surface, and knead briefly. Pat the dough into a ball and transfer to a a lightly oiled bowl. Cover with plastic wrap and refrigerate at least 24 hours, or up to 3 days.
For the sauce: Whisk all the ingredients together in a medium bowl. Set aside.
To bake the pizza: Remove the dough from the refrigerator and divide in half. Smooth it into a smooth, tight, bowl, and cover with lightly-oiled plastic wrap. Allow to sit at room temperature for about 1 hour. Return the other half to the refrigerator.
Preheat the oven to 500 degrees, and adjust the oven rack to the second-highest position. Place the pizza stone on the rack and heat for at least 30 minutes.
Coat the dough with flour and flatten into a 8-inch disk, leaving a 1-inch border around the edges that it slighly thicker than the center. Transfer to a large square of parchment paper that is lightly sprinkled with cornmeal. Lifting the edge, use your knuckles and the back of your hand to pull and stretch the dough into a 13-inch circle, turning the dough a quarter of a turn as you stretch. Use a rolling pin if necessary.
Brush the outer edge of the dough with olive oil. Use a spatula to spread the white sauce over the dough, leaving a 1/4-inch border around the outside. Sprinkle the Pecorino cheese over the white sauce, followed by the mozzarella. Using a 1/2-teaspoon measuring spoon, drop the ricotta over the mozzarella.
Transfer the pizza (on the parchment) to the heated pizza stone, and bake 10-12 minutes, or until the cheese is melted, browned, and bubbly, rotating the pizza halfway through. Remove the pizza and sprinkle with the reserved scallions. Allow to cool 5-10 minutes before serving.
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LUNCH :
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3 tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar
For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.
Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.
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DINNER :
Ham and Cheddar Pretzel Bites with Jalapeno Mustardmakes about 4 dozen
Add 2 1/2 cups of the flour and the milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface, and gently knead a few times, forming a smooth ball.
Brush the inside of a clean bowl with olive oil. Transfer the dough to the bowl, and cover tightly with plastic wrap. Allow to rise in a draft free, warm room for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll dough and stretch into a 12-inch long rope. Flatten and arrange so the long side is facing you. Use the rolling pin or your hands to form a 12x4 inch rectangle. Gently press 1/4 of the ham and cheddar into the bottom third of the dough, and roll as tightly as possible to form a rope. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of dough.
Let rest, uncovered, at room temperature, for 30 minutes. Meanwhile, preheat oven to 400.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer
Cook pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes. The cheese might ooze out, but that's okay.
Brush warm pretzel bites with melted butter, and sprinkle with salt.
To make the jalapeno mustard, pulse the jalapenos in a food processor until finely ground. Add the honey and mustard, and process until evenly mixed.
Serve pretzels warm or at room temperature.
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Cranberry Orange Scones4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling
2 Tbsp baking powder
2 teaspoons kosher salt
2 Tbsp orange zest
3/4 pound (3 sticks) cold, unsalted butter, diced
4 large eggs, lightly beaten
1 cup cold heavy cream
1/2 cup dried cranberries
1 egg beaten with 2 Tablespoons water, for egg wash
1/2 cup plus 2 Tbsp confectioners sugar
4 tsp freshly squeezed orange juice
Preheat oven to 400 degrees line baking sheets with parchement paper. In the bowl of an electrice stand mixer fitted with the paddle attachment, mix 4 cups of flour, 1/3 cup sugar, the baking powder, salt, and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the four and butter mixture. Mix until just blended. The dough will look lumpy!
Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1-inch thick. You should see small bits of butter in the dough. Keep moving the dough onthe floured board so it doesn't stick. Flour a 3-inch round cutter and cut circles of dough. Place the scones on the prepared baking sheet. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops with the egg wash, sprinkle with granulated sugar, and bake for 20-25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
APPETIZER :
Thin-Crust White Pizzaadapted from Cook's Illustrated, Jan 2011
Dough
- 3 cups (16 1/2 oz) bread flour, plus more for work surface
- 2 tsp sugar
- 1/3 tsp instant yeast
- 1 1/3 cups ice water
- 1 Tbs olive oil
- 1 1/2 tsp salt
- 1/2 cup whole-milk ricotta
- 2 Tbs olive oil
- 2 Tbs heavy cream
- 1/2 large egg yolk
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- pinch cayenne pepper
- pinch nutmeg
- 1 tsp minced fresh oregano
- 1/2 tsp minced fresh thyme leaves
- 1 scallion, minced, plus more for garnish
- 1/4 cup whole-milk ricotta cheese
- 1 cup shredded whole milk mozzarella
- 1/4 cup finely shredded Pecorino-Romano cheese
Add the oil and salt to the dough and process until a smooth, satiny ball forms that clears the sides of the workbowl, about 30-60 seconds. Turn the dough out onto a lightly oiled work surface, and knead briefly. Pat the dough into a ball and transfer to a a lightly oiled bowl. Cover with plastic wrap and refrigerate at least 24 hours, or up to 3 days.
For the sauce: Whisk all the ingredients together in a medium bowl. Set aside.
To bake the pizza: Remove the dough from the refrigerator and divide in half. Smooth it into a smooth, tight, bowl, and cover with lightly-oiled plastic wrap. Allow to sit at room temperature for about 1 hour. Return the other half to the refrigerator.
Preheat the oven to 500 degrees, and adjust the oven rack to the second-highest position. Place the pizza stone on the rack and heat for at least 30 minutes.
Coat the dough with flour and flatten into a 8-inch disk, leaving a 1-inch border around the edges that it slighly thicker than the center. Transfer to a large square of parchment paper that is lightly sprinkled with cornmeal. Lifting the edge, use your knuckles and the back of your hand to pull and stretch the dough into a 13-inch circle, turning the dough a quarter of a turn as you stretch. Use a rolling pin if necessary.
Brush the outer edge of the dough with olive oil. Use a spatula to spread the white sauce over the dough, leaving a 1/4-inch border around the outside. Sprinkle the Pecorino cheese over the white sauce, followed by the mozzarella. Using a 1/2-teaspoon measuring spoon, drop the ricotta over the mozzarella.
Transfer the pizza (on the parchment) to the heated pizza stone, and bake 10-12 minutes, or until the cheese is melted, browned, and bubbly, rotating the pizza halfway through. Remove the pizza and sprinkle with the reserved scallions. Allow to cool 5-10 minutes before serving.
LUNCH :
Fillet steak royale
ingredients
serves 4
4 fillet steaks, about 175 g (6 oz) each
4 tbsp olive oil
1 onion, finely chopped
175 g (6 oz) button mushrooms, sliced
200 ml (7 fl oz) white wine
150 ml (5 fl oz) double cream
2 tsp French mustard
2 tbsp chopped fresh tarragon
1 clove garlic, crushed
salt and pepper
tarragon sprigs, to garnish (optional)
4 tbsp olive oil
1 onion, finely chopped
175 g (6 oz) button mushrooms, sliced
200 ml (7 fl oz) white wine
150 ml (5 fl oz) double cream
2 tsp French mustard
2 tbsp chopped fresh tarragon
1 clove garlic, crushed
salt and pepper
tarragon sprigs, to garnish (optional)
method
1. Flatten steaks with your fist or with a meat mallet.
2. Heat 2 tbsp oil in a frying pan and fry steaks, turning regularly, according to taste.
3. Meanwhile, heat oil in another frying pan and saute onion for 3 mins.
4. Add mushrooms and cook for a further 2 mins. Add wine and simmer for 5 mins.
5. Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.
6. Serve steaks on a bed of mushroom sauce, garnished with tarragon sprigs, if liked.
Follow this guide for perfectly cooked steaks:
Rare: 4 mins Medium: 6 mins Well done: 8 mins
2. Heat 2 tbsp oil in a frying pan and fry steaks, turning regularly, according to taste.
3. Meanwhile, heat oil in another frying pan and saute onion for 3 mins.
4. Add mushrooms and cook for a further 2 mins. Add wine and simmer for 5 mins.
5. Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.
6. Serve steaks on a bed of mushroom sauce, garnished with tarragon sprigs, if liked.
Follow this guide for perfectly cooked steaks:
Rare: 4 mins Medium: 6 mins Well done: 8 mins
DESSERT :
FONDANT AU CHOCOLAT
serves 6 3 tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar
For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.
Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.
DINNER :
Ham and Cheddar Pretzel Bites with Jalapeno Mustardmakes about 4 dozen
- 1 1/2 teaspoons active dry yeast
- 2 Tablespoons plus 1 tsp packed brown sugar, divided
- 1/4 cup warm water (110-115 degrees F)
- 1 cup warm milk (110-115 degrees F)
- 2 1/2-3 cups all-purpose flour
- 1/2 cup finely chopped ham (3 ounces)
- 1/2 cup finely chopped sharp Cheddar
- 6 cups water
- 4 tsp baking soda
- 1/2 cup dijon mustard
- 2 Tablespoons chopped jalapenos
- 1/4 cup mild honey
- 1/2 stick unsalted butter, melted
- 1-2 Tablespoons coarse salt
Add 2 1/2 cups of the flour and the milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface, and gently knead a few times, forming a smooth ball.
Brush the inside of a clean bowl with olive oil. Transfer the dough to the bowl, and cover tightly with plastic wrap. Allow to rise in a draft free, warm room for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll dough and stretch into a 12-inch long rope. Flatten and arrange so the long side is facing you. Use the rolling pin or your hands to form a 12x4 inch rectangle. Gently press 1/4 of the ham and cheddar into the bottom third of the dough, and roll as tightly as possible to form a rope. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of dough.
Let rest, uncovered, at room temperature, for 30 minutes. Meanwhile, preheat oven to 400.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer
Cook pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes. The cheese might ooze out, but that's okay.
Brush warm pretzel bites with melted butter, and sprinkle with salt.
To make the jalapeno mustard, pulse the jalapenos in a food processor until finely ground. Add the honey and mustard, and process until evenly mixed.
Serve pretzels warm or at room temperature.
