Saturday, February 20, 2010

Breakfast Raspberry Jam Bread Pudding







 I went back to my old favorite Chef Jamie Oliver and tried his "King Pudding" and must say it was a complete success. I thought it to be much better served during breakfast though especially since I used sourdough bread but still this could be used as a great dessert.  This is very simple so go ahead and give it a try.

• 4 eggs, preferably free-range or organic
• 2cups milk
• 4oz fine breadcrumbs (sourdough)
• 8oz sugar
• 4 tablespoons of raspberry jam

Preheat the oven to 300ºF/. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85g of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set.

Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned.

Friday, February 12, 2010

MASCARPONE -PARMESAN POLENTA







So I was recently asked to suggest an easier recipe for polenta, I didn’t find an easier one but I found a tasty one. Polenta is pretty simple so don’t think to hard about it.


I found this recipe in one my favorite cook books “Balthazar”! I just went this last weekend and was blown away again with how amazing all their food is and the atmosphere the restaurant gives. The place is one to experience when in New York.


Ingredients:
2 cups – Chicken Stock
2 cups – whole milk
2 cups – half & half
2 cups – Dry cornmeal polenta
1 stick - unsalted butter (8tbsp)
1 cup – mascarpone
1 cup – grated parmesan cheese
¼ tsp – salt
1/8 tsp – ground black pepper


Procedure:
1)    Bring the stock to a boil in a saucepan. Keep warm over medium heat.
2)    In a medium saucepan, bring the milk and half & half to a foamy simmer ( just before a boil).
3)    Reduce the flame to medium and add the polenta to the foaming milk, stirring constantly till slightly thickened.
4)    When mixture begins to thicken begin adding the hot stock ½ cup at a time. Let polenta completely absorb liquid before adding more.
5)    When all the stock has been added, reduce the flame to low and add the butter, mascarpone, and Parmesan, stirring well to blend.
If mixture is too thick add a bit of milk or stock.
6)    Stir in the Salt and Pepper
7)    Serve immediately or grill
Grilling:
1)    When done making the polenta spread in a buttered casserole dish or sheet pan and refrigerate for at least 4 hours, or overnight.
2)    Cut 3-inch circles from the cooled pan and either pan-fry in 2 tablespoons of oil or grill, lightly brushed with oil

Enjoy, Chef Charles

Thursday, February 11, 2010

TOSCANO RESTAURANT



Ever in the Boston area be sure to check out TOSCANO RESTAURANT and let me know when you do go because I live just down the street.

Located in Boston's prestigious neighborhood of Beacon Hill Toscano Restaurant is a perfect place to wine and dine Italian. I have been there several times and never once had a bad meal or given bad service, this restaurant is truly fantastic. If you do find the chance to go I must recommend you a few things to order. 


Antipasti - Caprese- Imported Bufala Mozzarela - Beefsteak Tomatos -  Basil
Pasta - Linguine Vongole - Count Neck Clams - Tomato- White Wine- herbs
Formaggi - Four Cheese Tasting  
These are just few of many things that I have had at Toscano but these three have really left me a lasting impression. Toscano Restaurant is delicious, simple italian food.


Chef Charles


                

TORTILLA SOUP

I learned this recipe over the holidays by one of my favorite Pastry Chefs Veronica Gomez. 

This recipe is really easy and delicious! 

(1) Tomato's -10 (de-stemmed)
(2) Crushed Tomato Canned - 1
(3) Cilantro - 1 (bunch) 
(4) Onion - 1 (diced) 
(5) Garlic - 10 cloves ( minced) 
(6) Dried Chili Pepper - 1 
(7) Chili Flakes - To Taste
(8) Chicken Stock - 1-qt 

1) Blend together till fine all ten tomato's one at a time. Once blended add in the can of tomato's to give it a higher liquid content. 
2) Add in the bunch of Cilantro cutting off the ends of the stem. 
3) Add the chopped onion and garlic. ( this needs to be chopped prior to adding to the blender as the pieces need to be evenly distributed and give off as much juice as they can immediately)
4) Once the mixture is at a liquid soupy consistency pour the mixture into a large pot and add the dry chili pepper.
5) Bring the mixture to a simmer.( Just barely below the boiling point) 
6) Let the mixture reduce by half.
7) Add the chicken stock to desired consistency, preferably 1-qt 
8) Season with salt and pepper and desired amount of spice with Chili Flakes. 
9) Serve when your table is set and you are ready to eat. ( There is hardly any over cooking you can do at this point) 
10) Enjoy a delicious tortilla soup.

-You may add condiments of 
Sour Cream
Avocado 
Tortilla Chips 
Cheese 
Poached Chicken - boiled in water till done then shred chicken. 


Yours Truly, Chef Charles 

LIME MOUSSE

Pulled this off one of my favorite sites, William-Sonoma has a great recipe for Lime Mousse. 
I myself made a few alterations minor alterations, like adding more lemon juice and zest. 

WILLIAM-SONOMA
Gelatin is an odorless, colorless, tasteless thickener derived from collagen, a protein extracted from the bones, cartilage and tendons of animals. Two forms are available: powdered gelatin, popular with American cooks, and sheet or leaf gelatin, which is commonly used in Europe. Do not confuse powdered gelatin with the sweetened, fruit-flavored gelatin desserts sold in boxes. Both powdered and leaf gelatin must be rehydrated, or allowed to "bloom," in cool water and then melted before they can be added to a recipe.
Ingredients:
1/4 cup water
2 1⁄4 tsp. (1 package) unflavored powdered
gelatin
1 cup granulated sugar
1⁄8 tsp. salt
2 tsp. finely grated lime zest
2⁄3 cup fresh lime juice (about 8 limes)
4 egg yolks
2 cups heavy cream
1⁄4 cup confectioners' sugar
Directions:
Prepare four 4-fl.-oz. ramekins by wrapping each one with a parchment paper collar: Cut a length of parchment paper 2 inches longer than the circumference of a ramekin and at least 5 inches wide. Fold the paper in half lengthwise, wrap it around the outside of the dish so that it extends 2 inches above the rim, and secure with a rubber band.

Prepare an ice bath by partially filling a large bowl or the sink with cold water and ice cubes. 

Pour the water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. Stir in the granulated sugar, salt, lime zest, lime juice and egg yolks. Place over medium heat and cook, stirring constantly, until the mixture thickens and the gelatin melts completely, 6 to 8 minutes. Do not allow the mixture to boil. Set the saucepan in the ice bath until the mixture is cool to the touch. Remove the pan from the ice bath and let stand at room temperature.

In a large bowl, combine the cream and confectioners' sugar. Using a wire whisk or an electric mixer on medium speed, beat until soft peaks form, 4 to 6 minutes. Add the lime mixture to the cream and, with a rubber spatula, fold together until smooth. Pour the mousse into the prepared ramekins, dividing it evenly.

Refrigerate the mousse until it is cold and firm, 2 to 3 hours. Remove it from the refrigerator 20 minutes before serving. To remove the collar, snip the rubber band and gently pull the parchment away from the mousse. Serves 4.

Note: This dish contains egg yolks that may be only partially cooked. They run a risk of being infected with salmonella or other bacteria, which can lead to food poisoning. This risk is of most concern to small children, older people, pregnant women and anyone with a compromised immune system. If you have health and safety concerns, do not consume undercooked eggs.
Adapted from Williams-Sonoma Collection Series, Fruit Dessert, by Carolyn Beth Weil (Simon & Schuster, 2004).