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.

 

 

 

The Paschal Lamb

This is another winner from Christine Hickman's class, "Pasqua Italiana" (Italian Easter) class. This is a simple, but incredibly rich, Lamb Stew from Sicily. This, a crusty loaf of bread and a salad would make an amazing meal.

Sicilian Easter Lamb Stew

 

SICILIAN EASTER LAMB STEW

(serves 8)

1. 2 TBS EVOO
2. 1 onion, minced
3. 4 pounds boneless lamb stewing meat,cut in large chunks
4. 2 3/4 cups meat broth (enough to cover the lamb completely)
5. 6 egg yolks
6. Juice of 4 lemons
7. 1 pint heavy cream
8. 1 TBS corn starch for very 2 cups liquid, dissolved in 1/4 cup water (optional)
9. Salt and freshly ground black pepper

In a large casserole warm the oil and saute the onion until it is translucent. Add the lamb pieces and cover with broth. Cook over medium-low heat until the lamb is tender. This could take anywhere from 45 minutes to a couple of hours.

Remove the lamb from the broth and keep it warm, Degrease the broth. (The recipe may be done ahead to this point. If you do, you can chill the broth and remove the fat when it has solidified. You can reheat the lamb in a 350 degree F oven for 30 minutes.)

Warm the broth off the fire. Whisk in the egg yolks and lemon juice and mix well. over a very low flame whisk in the cream bit by bit.

Turn the fire up to medium and slowly stir in the cornstarch mixture, whisking to prevent lumps from forming.As the sauce thickens, add the lamb, season with salt and pepper and serve immediately.

Another Italian Side

Thanksgiving is such a tradition-laden holiday, you really don't want to mess with your family's expectations too much. But sometimes one does wish for just a bit of variation on the traditional tastes. Christine Hickman provided a lovely riff on green beans in her class "Everything But the Turkey." These green beans were yummy.  Friends and family won't feel grumpy if you include these as part of your Thanksgiving Day feast.

Green Beans with Lemon, Garlic and Parmigiano Gremolata

GREEN BEANS WITH LEMON, GARLIC AND PARMIGIANO GREMOLATA

1. Extra-virgin olive oil
2. 3 pounds green beans, stem ends trimmed
3. Salt and fresly-ground black pepper
4. 1 cup water

 

1. 5 large garlic cloves,crushed
2. 1/3 cup water
3. Shredded zest of 2 large lemons
4. 1 tightly packed cup Italian parsley leaves
5. Salt and freshly ground black pepper to taste
6. 1 1/2 cups coarsely-grated Parmigiano-Reggiano cheese

Lightly film the bottom of 2 straight-sided 12-inch saute pans with oil. heat them over medim-high heat. Add the beans and generous sprinklings of salt and pepper, and saute for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it.

Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.

As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a small saucepan and simmer 1 to 2 minutes. Then, in a food processor, mince together the garlic (with its' liquid), lemon zest and parsley. Add salt and pepper to taste.

When the beans sre tender, uncover them, cook off any liquid in the pan and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.

Serves 10 to 14 as part of a large meal

Serve at room temperature. They will hold at room temperature about 2 hours. After that, chill them.

Everything But The Turkey

"Everything But the Turkey" was the title of Christine Hickman's latest offering. We learned how to make some truly wonderful side dishes that pair well with turkey. These recipes will definitely go into my keeper file for both the present and the future.

Christine at her ebullient best

Butternut Squash and Pear Soup with Chickpea Fries for Garnish

I love this soup. The pear adds a delicate sweetness to the earthy squash. A cinch to make and it freezes well (minus the cream). When I made it at home, I found that it didn't need any cream at all.This is the perfect soup to start your Thanksgiving dinner. It is light enough so that your guests won't feel full before they start to chow down on turkey, stuffing and all the other things that will fill your table.

BUTTERNUT SQUASH AND PEAR SOUP

(serves 4 to 6)

1. 4 TBSP butter
2. 2 medium onions, diced
3. 1 medium buttnernut squash, peeled, seeded and cut ito 1-inch pieces
4. 4 pears, peeled and chopped into roughly 1-inch pices
5. 1 quart (or enough to cover) low-sodium chicken stock
6. 1 sprig rosemary
7. Heavy cream (optional)
8. Salt and freshly ground black pepper

In a four-quart saucepan melt the butter over medium-high heat. Add the choppsed onions and cook until they turn translucent. Do not brown.

Add the squash and pear and cook until they begin to soften.

Pour in the stock, enough to cover the solids.

Add the sprig of rosemary, bring to a simmer ad cook util squash is fork tender, 20-25 minutes.

Remove the rosemary. Puree with an immersion blender, or in batches in a food processor.

Add a touch of cream (1/4 to 1/2 cup) if desired, being careful not overpower the flavors of the soup.

Season with salt and freshly ground pepper to taste.

 

CHICKPEA FRIES WITH SAGE & PARMESAN

(serves 12)

1. Course salt and freshly ground pepper
2. Oil for frying
3. 1/2 cup freshly grated Parmesan cheese
4. 2 3/4 cups milk
5. 1 1/2 teaspoon unsalted butter
6. 1 cup chickpea flour
7. 2 tablespoons finely chopped sage
8. 1 small garlic clove, minced

In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat. Reduce the heat to moderately low and gradually whisk in the chickpea flour until smooth. Stir constantly with a rubber spatula until the mixture thickens, about 2 minutes. Season with salt ad pepper.

Scrape the mixture into a nonstick 9-by 13-inch rimmed baking sheet or baking dish that has been lightly sprayed with vegetable oil. Spread into a 1/4-inch layer. Cover with parchment peper and refrigerate until firm, 2 to 3 hours.

Pour an inch of oil (not olive) into a wide skillet and heat it to 350 degrees or until a piece of bread bubbles rapidly when added to the hot oil. Meanwhile, cut the chickpea mixture into 2-inch squares. Fry the squares in batches until golden brown, about 1 minute per side. Transfer the squares to a rack lined with paper towels to drain, then keep them warm in a low oven while you fry the rest.

In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture util coated.

Serve warm.

This recipe can be prepared through the fying step. Refrigerate overnight. Recrisp the fries in a 350 degree oven. Toss with the sage and parmesan before serving.

 

 

A Bit on the Side

Chef Jonathan Perno of Los Poblanos recently taught a "Fall Harvest Cooking Class. There were several recipes that would make ideal sides for a Thanksgiving feast. You might want to consider one or more of them for your table.

Chef Jonathan Perno

Apple and Green Chile Relish is a New Mexico-inspired condiment and it provides just the right touch of spice for turkey or a roasted pork loin.

APPLE AND GREEN CHILE RELISH

(serves 4)

1. 10-12 cooking Apples, peeled and cut into quarters and chopped
   
2. 8 shallots, peeled and medium diced
3. 2 bay leaves
4. 1/4 cup sugar
5. 1/8 cup vinegar
6. 1/4 cup chopped green chile
7. 2 TBSP grainy mustard
8. 1 TBSP chopped Rosemary
9. salt to taste
10. Pepper to taste

In a large saute pan heat the oil, then shallots, bay leaf and add a pinch of salt.Cook for about 3-5 minutes o high heat.

Then add apples, lightly season with salt and cook for about 3-5 minutes longer. Next, add the vinegar and sugar, bring to a boil, and let simmer for about 15-20 minutes or to desired consistency.

Allow to cool, then stir in chile,blackpepper, rosemary and a splash more vinegar.

Taste and adjust the seasoning.

Winter Squash and Mixed Mushroom Gratin

WINTER SQUASH AND MIXED MUSHROOM GRATIN

(serves)

1. 2 1/2 pounds winter squash,peeled, seeded and diced
2. 1 pound mixed Mushrooms,trimmed*
3. 2 teaspoons minced garlic
4. 2 TBSP fresh sage, chiffonade
5. 1/2 cup toasted pecans (chopped and use for garnish)
6. Olive oil for cooking mushrooms
7. salt to taste
8. pepper to taste

*we used Trumpet Royales, shitakis, and Hen of the Woods mushrooms

 

Custard Mixture

1. 2 cups heavy cream
2. 4 large whole eggs
3. 1/4 of a nutmeg bean, grated
4. 1/4 pecorino cheese (grated)

Pre-heat oven to 375 degrees F.

Liberally butter a  9 x13 casserole dish.

In a large saute pan, heat the oil on high until it is smoking, then add musrooms to the pan, season lightly with salt and pepper, and cook until they begin to caramelize.

Next add garlic and cook for about 1-2 minutes longer.(Clear a space in the pan, add oil then add the garlic to that spot. After it cooks for a few seconds,mix into the mushrooms.)

Remove from the pan and allow to cool.

Add the sage to the cooled mushrooms. Then combine the mushrooms with the squash. put the mushroom mixture into the casserole and add the cheese and cream custard mixture in parts so that the custard is evenly distributed in the dish.

Place in the oven for about 30 minutes and then top with the toasted pecans. Cook for another 5 minutes, remove from the oven and let it rest for about 5-10 minutes before serving.

You can make this ahead and serve it at room temperature.

The custard in this dish is wonderfully light and the earthy taste of the mushrooms and the winter squash will perfectly complement your turkey.