Bear Cuisine

A Sweet Ending

Here are last recipes from Christine Hickman's "Pasqua Italiana" class at Las Cosas. Either one of these would make a fabulous dessert on it's own, but the two of them together make for a decadent, luscious ending to a meal.

Coppette Al Caffe

COPPETTE AL CAFFE (Coffee Custard)

(Serves 6)

 

1. 3 large egg yolks
2. 1/2 cup sugar
3. 2 TBS all-purpose flour
4. 1 tsp vanilla extract
5. 1 shot strong espresso at room temperature
6. Scant 1/4 cup whole milk
7. 1 cup heavy whipping cream
8. 6 coffee beans

In a small saucepan, combine the egg yolks, sugar, flour, vanilla and espresso. Whisk until well combined. Add a bit of milk and turn the heat to medium-high, stirring continuously with a wooden spoon. Bit by bit, add the milk to the egg mixture, being sure to keep stirring so as not to let the eggs begin to cook at the bottom edges of the pan.

Once all the milk has been added, bring to a boil then reduce to a gentle simmer, stirring all the while. Keep stirring until the mixture thickens. Remove from the heat and let the cream cool.

In a separate bowl or the bowl of an electric mixer fitted with a whisk, mix the cream until it forms thick whipped cream.

Using a spatula, gently fold 2/3 of the whipped cream into the egg custard mixture. Separate the custard into 6 tall glasses.

Chill the filled custard glasses in the refrigerator for 1 hour. Just before serving, top each glass with a spoonful of the remaining whipped cream and a coffee bean.

 

Mostaccioli Cookies

 

MOSTACCIOLI COOKIES

(Makes about 3 dozen cookies)

1. 1 egg
2. 7/8 cup sugar
3. 3/8 cup heavy cream
4. 1/4 cup EVOO
5. 2 tsp baking powder
6. 3/4 tsp ground clove
7. 1/4 tsp cinnamon
8. 1/4 tsp nutmeg
9. 1/2 tsp freshly ground black pepper
10. 1 tsp fine salt
11. 6 TBS unsweetened cocoa powder
12. 1 tsp vanilla extract
13. 2 cups unbleached all purpose flour
14. 1/2 toasted walnuts
15. 3/4 cup mini chocolate chips (optional)

For the Glaze

• 1 cup chopped semi-sweet chocolate
• 3 TBS heavy cream
• Pinch of salt

 

Preheat the oven to 300 degrees F.

In a large mixing bowl or standing mixer, vigorously mix all ingredients except the flour nuts and chocolate chips. Slowly add flour at a low speed to form a stiff dough.Once the dough is combined, thoroughly mix in the walnuts and chocolate chips.

Roll the dough into balls 1 1/2-inches in diameter and place on a parchment lined sheet pan. With the palm of your hand, carefully flatten just enough to keep them from rolling around. they should retain a ball shape.

Bake for 8-10 minutes or until the cookies are just about to crack.

Remove from the oven and place on a cooling rack.

 

For the Glaze

Melt the chocolate in a heatproof bowl and place it over a pan of simmering water (a double boiler). Whisk the chocolate until melted and smooth. Then whisk in the heavy cream and salt until the mixture is homogenous.

Dip half of a cookie into the glaze, then put it back on the cooling rack to dray completely (15-20 minutes). Repeat with the remaining cookies.

Store in an airtight container.

 

 

 

Another Kind of Southern Comfort

The last time we made trip through southwestern Virginia on Interstate 81, we discovered the charms and good tastes of Mrs. Rowe's. We decided that no trip though this part of the country could be complete without a visit. This time we didn't stop for dinner, but we did pick up some of her justly famous pie. Choice is always difficult when faced with such variety of goodness, but we settled on Coconut Cream Pie which we later discovered is the most popular desert here. It's not often we run with the crowd.

Coconut Cream Pie

Molly Cox Bryan has published the secrets of this and other glorious pies in her book Mrs. Rowe's little book of Southern Pies. If you are a baker of pies, this book should be in your library.

MRS. ROWE'S ORIGINAL COCONUT CREAM PIE

1. 1/2 recipe Pie Pastry or Vinegar Pie Crust
2. 3 egg yolks
3. 1 cup sugar
4. 1/4 cup cornstarch
5. 1/4 to 1/2 cup water
6. 3 cups whole milk
7. 1 cup sweetened flaked coconut
8. 1 tablespoon unsalted butter
9. 2 teaspoons vanilla extract
10. 1 recipe Mrs. Rowe's Meringue

 

Preheat the oven to 325 degrees F.

Stir together the egg yolks, sugar, cornstarch, and just enough of the water to make a smooth paste. Heat the milk in a double boiler set over simmering water. When the milk begins to steam, gradually whisk in the egg mixture. Cook, stirring occasionally, until very thick, about 4 minutes. Remove from the heat and stir in 3/4 cup of the coconut, the butter, and the vanilla.

Pour the filling into the crust and top with the meringue, sealing the edges well. Sprinkle the remaining 1/4 cup coconut over the meringue.

Bake for about 30 minutes, until the meringue is olden brown and it's firm to the touch. cool on a wire rack for 2 hours before slicing. Serve the pie at room temperature.

VINEGAR PIE CRUST

The head note for this recipe says "The vinegar in this crust is a flavorless stabilizer, making the dough more forgiving and patchable. In addition to being easy to work with, it also tastes great--even butter-loving pastry fans enjoy the flavor."

1. 2 cups all-purpose flour
2. 1/2 teaspoons salt
3. 1 cup plus 1 tablespoon vegetable shortening
4. 1 1/2 teaspoons distilled white vinegar
5. 1 egg lightly beaten
6. 4 to 6 tablespoons ice water

Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Add the vinegar, egg, and just enough ice water to moisten the dry ingredients.

Form the dough into 2 equal balls, then flatten into disks. Roll out the crusts right away or wrap the dough tightly and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch.

To prebake an empty crust preheat the oven to 400 degrees F. Press 1 rolled-out crust into a 9- or 10-inchpie plate. Line with parchment paper and weight the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes until firm and lightly browned. Take the crust out of the oven and carefully remove the pie weights. Place the crust back into the oven. To parbake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust. To fully bake the crust, continue baking until golden brown, about 10 to 15 minutes more.

 

MRS. ROWE'S MERINGUE

1. 4 egg whites at room temperature
2. 1/4 teaspoon cream of tartar
3. 3 tablespoons sugar

Combine the egg whites and cream of tartar in a chilled bowl and beat with an electric mixer on slow to medium speed until soft peaks form. Add the sugar 1 tablespoon at a time and continue beating on slow to medium speed until the whites form stiff peaks but aren't dry. the meringue is now ready to pile lightly over a pie.

 

This was worth every calorie.

An Ending that Shouldn't Be Missed

Trey Corkern has added much to my repertoire of Cajun recipes and this may be my favorite. I know there are already several recipes for bread pudding on this blog, but this one is really, really good.
Bread Pudding with Caramel Sauce

BREAD PUDDING WITH CARAMEL SAUCE

(6 servings)

1. 6 large eggs
2. 3/4 cup sugar
3. 2 cups whole milk
4. 1 1/2 teaspoons pure vanilla extract
5. 1 1/2 teaspoons cinnamon
6. 12  3/4-inch slices French Bread

SAUCE

1. 1/2 pound butter
2. 1/2 pound light brown sugar
3. 1/4 cup heavy cream
4. 1/4 cup dark rum

 

Preheat the oven to 350 degrees F.

In a large mixing bowl combine all the ingredients except the bread, whisk together.

Brush the cups of an over-sized muffin pan with butter. Place two slices of bread in each cup, fill with liquid. Repeat until the liquid is absorbed and the cup is full.

Bake for 35 minutes, until the custard is set.

Allow to cool for 20 minutes.

Pudding cups after baking.

Invert the pan to remove the individual puddings.

 

For the Sauce:

Melt the butter, whisk in the brown sugar until smooth, whisk in rum, add the heavy cream

Serve over the warm bread pudding.

 

An Italian Dinnner

One of my readers chastised me for not providing recipes for the food described in my last post. Mea culpa. So, here are a few recipes that will help you put together an Italian dinner of your own. And a quick reminder that Bear Cuisine now has a search function as well as recipe categories if you are looking for a particular recipe or type of food.

Bruschette

There are several varieties of bruschette in this picture. Here is the link for a recipe of a particularly delicious one that we enjoyed in one of Christine's classes a few years back.

Ricotta Gnocchi with Basil Pesto Sauce

RICOTTA GNOCCHI

1. 10 ounces whole milk ricota
2. 1/2 to 3/4 cup unbleached flour
3. 1 cup freshly grated parmigiano-reggiano or ricotta salata cheese
4. 1 egg
5. 2 egg yolks
6. Pinch of salt
7. 1/8 teaspoon freshly grated nutmeg

Strain the ricotta 4 hours or longer in a fine-meshed strainer or cheesecloth place over a bowl in the refrigerator.

Pass the ricotta through the fine disk of a food mill into a large bowl. Lightly beat the eggs and add to the ricotta along with the remaining ingredients, mixing lightly just until combined and using the lesser amount of flour. Gather into a ball and place on a lightly floured surface.

Take a tiny portion of dough and shape into 2 or 3 gnocchi-size pieces. Test cook in boiling water and add more flour if necessary-1/8 cup at a time, until the desired consistency is reached.

Divide the dough into 4-6 pieces and roll into finger-thick ropes. Cut into 3/4-inch pieces and press over the reversed tines of a fork, a butter paddle or wodden gnocchi "press", if desired. Place finished gnocchi on a lightly floured tray.

Bring a very large pot of water to boil (no less than 1 gallon), add 1 tablespoon of salt, then drop in the gnocchi, cooking no more than half the batch at a time.

Have ready a large bowl with 1/2 the desired sauce portioned into it, as well as heated serving bowls. As the gnocchi rise to the surface, remove with a slotted spoon, toss with the sauce, garnish as desired and serve immediately. Repeat with the remaining gnocchi and sauce.

Makes about 120 gnocchi serving 4-6 persons.

This is a good gnocchi for stuffing or sauteing because the dough is very easy to handle and keeps its shape.

If you need a primer on making gnocchi, click here.

For a recipe for Basil Pesto click here.

 

 Chocolate Olive Oil Cake with Mascarpone Cream

 

CHOCOLATE OLIVE OIL CAKE

with cream and seasonal berries

 

1. 4 cups unbleached all-purpose flour
2. 2 cups sugar
3. 6 tablespoons unsweetened cocoa
4. 1 teaspoon baking soda
5. ½ teaspoon salt                                                
6. ¾ cup extra-virgin olive oil                                          
7. 1 tablespoon white vinegar
8. 1 tablespoon vanilla extract
9. 2 cups cold water

Preheat the oven to 350°F.

Butter and flour 2  9-inch cake or spring form pans.

Sift the flour, sugar, cocoa, baking soda, and salt together into a large bowl or the bowl of a standing mixer.  With a hand mixer or the standing mixer on low speed, beat in the oil, vinegar, vanilla, and water until smooth.  Pour the mixture into the prepared pans.

Bake for 30-35 minutes, or until a cake tester inserted in the center comes out clean.  Do not overbake.  The cake should be firm to the touch.

Place the cake pans on cooling racks and cool for 15 to 20 minutes, then remove the cakes from the pans to cool completely.

 

Makes 2  9-inch layers

 

 

 

This cake is so dense, super-chocolaty, and moist that it keeps well for a week in the refrigerator.  It may be frosted with a simple cream cheese frosting or frosting of choice, dusted with confectioners’ sugar and served with whipped cream and fresh fruit, or with

Crème Anglaise.  The batter can also be used to make cupcakes.

The recipe is written for Santa Fe:  high-altitude (7000 ft.).  At sea level, use 2 teaspoons baking soda and 2 tablespoons white vinegar.  Decrease flour to 3½ cups.

 

 

 

MASCARPONE CREAM

1. 1 cup mascarpone, at room temperature
2. ¾ cup heavy cream
3. ¾ teaspoon finely grated orange zest
4. 2 tablespoons confectioners’ sugar
5. Pinch salt

 

In a large bowl using an electric mixer, beat the mascarpone with the cream, orange zest, confectioners’ sugar and salt until soft peaks form.  Chill until ready to use.

 

 

 

SONO MARCELLA

 

Christine Y. Hickman

 

 

 

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An African Supper

Recently, Emily Swantner of Epicurian Odyssey hosted an amazing African dinner as part of her Sunday Supper series. Before dinner we lilstened to the music of Soriba Fofana who played the traditional music of Guinea. His drumming was vibrant and the vocal music was haunting and hypnotic. This mini-concert was an enchanting way to begin the evening.

 

While we listened ,we scarfed down Moroccan Spicy Fekkas. You should put this recipe in your files. These would make a great appetizer for any party.

  Moroccan Spicy Fekkas

Moroccan Spicy Fekkas

(makes 7 to 8 dozen)

Allow time for chilling the dough twice

1. 4 cups all-purpose flour
2. 1 tablespoon sea salt
3. 2 teaspoons pepper
4. 1 teaspoon baking powder
5. 1 cup unsalted butter, chilled
6. 1 egg
7. 1/2 cup milk
8. 1 small cube beef or vegetable bouillon, crumbled
9. 2 tablespoons harissa or hot sauce
10. 1 1/4 cups grated cheese, Gruyer, Cheddar, etc.
11. 1 small onion, grated
12. 1 clove garlic, grated or pressed
13. handful of fresh parsley, chopped.

Mix the flour, salt, pepper and baking powder in a large bowl. Cut in the butter with a pastry blender or fork until the mixture is crumbly.

Add the milk, egg, bouillon, harissa, cheese, onion, garlic and parsley. Mix to form a soft, sticky doubh. Don't over mix. Cover the bowl with plastic wrap, and chill the dough for several hours or overnight.

With floured hands, divide the chilled dough into balls about the size of small apples. Roll each ball back and forth on a lightly floured surface to make thin sticks of dough as thick as two fingers.Place the sticks of dough on a tray lined with plastic wrap. Cover with another layer of plastic and freeze for one to two hours, until the dough is stiff enough to cut into thin slices.

Preheat your oven to 400 degrees F.

Remove one stick of chilled dough at time from the freezer and cut into 1/8-inch slices. Place the slices on ungreased baking sheeets (closer together but not touching) and bake until well-colored, about 20 minutes, do Not under bake, or the fekkas will not be cruncy.

Allow the spicy fekkas to cool for five to 10 minutes on the baking sheet. Use a dough scraper or spatula to loosen the fekkas from the pan, and transfer them to a rack to cool completely. They can be piled on top of each other wile they cool.

Store the cooled fekkas in an airtight plastic container for up to two weeks. They can also be frozen for several months.

 (Adapted from Christine Benlafquih for About.com)

 

Our first course was a beautiful Carrot Salad. This could convert a vegetable-hater into a vegetarian.

Tunisian Carrot Salad with Cumin, Coriander and Caraway

Tunisian Carrot Salad

(6 to 8 servings)

1. 2 pounds carrots, preferably small and assorted colors, peeled
2. 1 teaspoon salt or to taste
3. Fresh lemon juice from 1 lemon
4. 1 teaspoon cumin seeds, toasted
5. 1 teaspoon caraway seeds, toasted
6. 1 teaspoon coriander seeds, toasted
7. 1 teaspoon harissa or more to taste
8. 3 tablespoons olive oil
9. cilantro leaves, for garnish

Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until amost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carots to the ice bath.

Drain carrots and c ut 1/4-inch thick piecdes on the bias. Put in a mixing bowl.

Witha mortar and pestle, crush the cuminm caraway and coriander seeds.

In a small bowl, whisk together the lemon juice, harissa, crushed spices and salt to taste. While whisking, drizzle in the olive oil.

Pour the vinaigrette over the carrots and gently mix to combine.

Transfer to a serving dish, top with cilantro leaves and serve at room temperature.

(adapted from Carole Chaouat for the New York Times)

 

Our next course as a flavorful Chicken Stew

Doro Wat:Ethiopian Spiced Chicken Stew

Doro Wat

(8 servings)

Emily's note: This spicey chicken stew is the national dish of Ethiopia. The sauce is thin--all the better to soak into injeera or rice. A cut-up whole chicken would be more authentic, but for ease, I use boneless chicken thighs when feeding a crowd.

1. 2 medium red onions, diced
2. kosher salt
3. 1/4 cup Niter Kibbeh (spiced butter) or ghee
4. 1/4 teaspoon freshly ground cardamom
5. 1/4 teaspoon freshly milled black pepper
6. 3 whole cloves
7. 2 large garlic cloves, minced
8. 1 1/2-inch piece ginger, peeled and minced
9. 2 tablespoons ginger-garlic paste
10. 1 tablespoon berbere or to taste
11. 2 1/2 cups chicken stock, divided
12. 3 pounds boneless chicken thighs or for a more authentic version, one 4 to 5 pound chicken cut into 10 pieces
13. 1/4 cup dry red wine
14. juice of 1 lime
15. 4 hardboiled eggs peeled
16. rice pilaf seasoned with turmeric

Pat dry and salt the chicken thighs and set aside.

Combine the onions, a pinch of salt, and half the spiced butter or ghee in a Dutch oven over low heat. Cook, stirring occasionally until the onion are golden, 15 minutes. Add the remaining spiced butter and the spices. Cook about 10 more minutes or until the onions are meltingly soft and take on the color of the spices. Add 2 cups stock and the chicken pieces, bring to a slow simmer and cook 15 minutes. Add the remaining 1/2 cup stock and the red wine. Simmer again for 10 minutes.

When the chicken is done, gently stir in the lime juice, Halve the eggs and gently simmer another 5 minutes or until eggs are heated through. Be careful not to smash the eggs. Adjust the seasoning, adding salt if necessary.

You can make this ahead and gently reheat.

(adapted from Marcus Samuelsson. The Soul of a New Cuisine.)

 

Ethiopan Spiced Clarified Butter (Niter Kibbeh)

(yield: 1 cup)

Emily's Note: Niter Kebbeh is a clarified butter similar to shee and it's simple to make on your home stove. By separating the butterfat from the milk solids and water, what you're left with is a rich, creamy cooking fat with a highter smoke point and a longer shelf life. Seasoned with aromatics and spices, the Ethiopian version lends depth of flavor to slow-cooked stews like doro wat, braised vegetables and sauteed meat.

 Use the versatile butter when cooking eggs, vegetables, sauces and more I like using it as a shortcut to flavor simple lentils or sauteed greens like kale, and drizzling on popcorn. You can also brush injera flatbread with melted niter kibbeh, sprinkle with it with berbere and bake in the oven for out-of-this-world Ethiopian spiced chips.

1. 1 pound butter
2. 4-5 cloves garlic,minced
3. 1 small yellow onion chopped
4. 1 tablespoon grated ginger
5. 1 1/2 teaspoons coarsely ground black pepper
6. 1/2 teaspoon ground turmeric
7. Optional additional spices:
8. 1 teaspoon cardamom seeds
9. 1 teaspoon fenugreek seeds
10. 1/2 teaspoon cumin seeds or nigella seeds
11. 1 cinnamon stick
12. 1 clove

 

Place all the ingredients in a saucepan over medium-low heat. As foam rises to the top, skim it off with a spoon. If it rises too much as if it is going to boil over, lower the heat.

Continue simmering gently until there is no more foam, about 30 minutes. It is done when the buttter is clear on top and the solids sink to the bottom. Remove from heat.

Place a strainer over a heat-proof bowl and line it with cheesecloth or a coffer filter. Pour the butter through the strainer and discard the solids. Strain as many times as necessary to achieve a completely clear butter with no residue or spices.

Let the butter cool slightly and pour it into a jar or other container. Store tightly covered in the refrigerator for up to two months or freeze for a longer period.

 (fromThekitchen.com)

 

Ethiopian Ginger-Garlic Paste

(makes about 1/2 cup)

Ginger made its way to Africa through Middle Eastern and Asian traders and is now used throughout the continent both as a flavoring and for medicinal purposes. use this paste to lend ginger's wonderfully distinctive pungent,peppery flavor to fish, meat or poultry.

1. 3 medium garlic cloves, minced
2. 1 tablespoon ground ginger
3. 1 teaspoon ground coriander
4. 1/2 teaspoon pure chile powder
5. 1/2 teaspoon ground turmeric
6. 2 tablespoons coarsley chopped dry-roasted peanuts
7. 1 tablespoon peant oil
8. 1/4 cup fresh lemon juice
9. 1/2 teaspoon kosher salt
10. 1 four-inched piece ginger, peeled and grated

Heat a small saute pan over medium heat. Add the garlic, ground ginger, coriander, chile powder, turmeric and peanuts and toast, stirring, until fragrant, about 2 to 3 minutes.

Transfer to a food processor. Add the oil and lemon juice and process until well combined but not smooth. Add the salt and process to blend. Before using using, fold in the grated ginger.

Store in an airtight container in the refrigerator for up to 3 days.

(adapted from Marcus Samuelsson. The Soul of a New Cuisine.)

 

Yellow Rice

(4 servings)

1. 2 tablespoons clarified buter or 1 tablespoons unsalted butter and 1 tablespoon extra virgin olive oil
2. 1 small white onion, small dice
3. 2 cloves garlic, minced
4. 1 cup extra-long-grain white rice
5. 1 1/2 cups chicken stock
6. 1/2 teaspoon kosher salt
7. 1 teaspoon turmeric

In a large saucepan, over medium heat, melt the butter with the olive oil. Add the garlic, onion and long grain rice. Stir the rice mixture until fragrant about 2 to 3 minutes.

After toasting the rice mixture, add the chicken broth, salt, and turmeric to the pan. Stir to combine. Bring to a boil. Cover with a lid and reduce to a medium simmer and let cook for about 20 minutes. Do not stir.

Remove from the heat and set aside for a couple of minutes. Then serve.

(from Emily C. Swantner)

 

And for dessert

Lime-Scented Poppy-Seed Rice Pudding with Mango

 

Lime-Scented Poppy-Seed Rice Pudding with Mango

(12 servings)

1. 2 1/2 quarts whole milk
2. 2 cups short-grain rice(14 ounces)
3. 1 14-ounce can unsweeted coconut milk
4. 1 vanilla bean, split and seeeds scraped
5. 2 tablespoons poppy seeds
6. 1 1/4 cups sugar
7. 1/2 cup heavy cream
8. 6 ripe mangoes, peeled and cut into 1-inch dice
9. poppy seeds for garnish

In a medium enameled cast-iron casserole, combine the milk with rice, coconut milk, vanilla bean seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer stirring often, until the rice is tender, about 1 hour and 20 minutes.

Stir in the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled about 2 hours. Spoon the rice pudding into small bowls and top with the mango. Before topping with the mango, toss the mango with a little fresh lime juice. Garnish with a few poppy seeds.

 

(adapted from Marcus Samuelsson in Food and Wine magazine)

This was as close to perfect as an evening and a meal can get. We will have to savor the memory because for at least six months there won't be any Sunday Suppers. Emily is taking a much-needed break to refresh and recharge. We look forward to her return to the culinary stage.