almond-orange tart

I've been working on perfecting this tart, and I think I got it right. It's a flaky crust (pâte brisée) with orange frangipane cream. For the frangipane, I used 7 oz. butter mixed until creamy, and then creamed it with 7 oz. sugar (in two additions) and some salt (the basic recipe is Tartine's). To this I blended in 7 oz. of almond flour. I added the zest of one orange, 1 tbsp. brandy, 1 tbsp. orange flower water and one egg. Blend well, add a second egg and 1 tbsp milk. Spread in an unbaked, chilled tart mold (10 inches) and sprinkle with sliced almonds. Bake at 350º until set (≈45 mins) and glaze with the juice from the aforementioned orange reduced with 2 tbsp. apricot preserves.

This was really wonderful — and inspired by these orange blossom friands, which are also delicious.

tartare

Steak tartare with mini pommes anna and brussels sprouts. Just what I need to end the weekend and finish the last week of my trimester (I got sick of eating grilled cheese and almond butter & marmalade sandwiches, so this had to happen).

Baked ricotta and squash

This is mashed and roasted kabocha squash with ricotta, roasted red peppers, and roasted spaghetti squash, baked. It was pretty satisfying.

Take a couple of cups of roasted kabocha and blend with a few anchovies, garlic and ricotta cheese; fold in spaghetti squash and roasted red peppers, bake for about an hour. This is great with a side of spinach.

leftovers

 

Leftover roasted beets and potatoes with eggs, bacon and a pickled jalapeno.

steak tartare with beets

Tonight I made a classic steak tartare — except that I used flat iron steaks and served the tartare with roasted beets. I roasted whole red and yellow beets on a bed of thyme with olive oil for an hour at 300º (F) and then at 375º (F) for 40 minutes. Late October beets and slow roasting led to a rich, sweet flavor that was incredible with tartare — far superior to fries, if you ask me. The tartare was chopped — not ground — and mixed with Dijon mustard, anchovies, capers, red onion, parsley, very good olive oil (some olive oil from Impruneta that is quite fruity), Tabasco, Worcestershire sauce, and an egg yolk. One guest did not eat meat and this mix (minus the egg yolk) was great with sashimi-grade tuna. Garnish the tartare with parsely and the beets with olive oil; season to taste with salt, pepper, Tabasco and chopped cornichons.

butternut squash soup

 This is one of the best butternut soups that I have ever made — one each butternut squash, red onion, yellow onion, in chunks. Toss with chicken fat (this worked really well, but unless you have rendered chicken fat lately, use olive oil or another fat) in a dutch oven with salt, whole cloves of garlic, two bay leaves and four or five good-sized dried cayenne peppers, and roast until everything is taking on color. Add six cups of good chicken stock (this was a rich 8-hour stock) and put back in the oven until the vegatables are soft and ready to be puréed (an hour or two). I have found that the best way to purée is to pass the soup once through the medium or coarse plate of a food mill and to then mill the soup again on a finer setting (this creates a smoother consistency than a blender, and doesn't separate when chilled). The roasting-and-braising creates a beautiful, rich color with a wonderful texture. Garnish with cilantro or whatever strikes your fancy:

carnitas

I've preparing for a busy Fall so I have been trying out things that I can make in larger batches and freeze, and I have also been on a taco kick (been buying whole chickens, grinding up the meat for tacos and freezing the raw meat in small portions, rendering the fat for something delicious in the future and making stock to have on hand). The weeks of my farmer's market are numbered, so I bought a bone-in pork shoulder (just over 3lbs) and made carnitas.

I seared the meat on both sides, which had been salted a couple of hours before, in bacon grease. I then ground up one dried ancho chili with a tablespoon or so of cumin, and added that, two bay leaves, a stick of cinnamon, a quartered onion, five or six cloves of sliced garlic, and five dried cayenne peppers to the pot. I then added enough water to cover and a pinch of salt. This I cooked in the oven at 325ºF (160ºC) for about four hours (I removed the cinnamon halfwat through as it was pungent and didn't want it do dominate; this worked well). Here was the result:

 I removed the meat and strained the liquid; then shredded the pork.

Once shredded, the meat was tossed with the braising liquid and pout back in the oven for a few minutes. The carnitas were delicious with diced onion, cilantro and jalapenos; I forgot to add lime, but I think that this would have brightened the flavor a bit.

rosemary gin fizz

Back when my rosemary was thriving I infused some gin. I added a decent amount (as shown) and let it sit for three days, then filtered the gin through cheesecloth. The gin turned the color of a rich olive oil and smelled heavenly. A month later, this made great gin fizzes with lemon, club soda and a bit of sugar; Broker's gin worked very well; any well-rouned gin would do.

mousse de foies de volaille

For party food, you really can't go wrong with Julia Child's chicken liver mousse in aspic. Very simple (okay, not the aspic, but that's optional), and very delicious. And good chicken livers have become more and more available.

canelés, attempt nº 2

The second attempt at canelés was much better. Started at 400ºF, lowered to 350º after 30 mins. I also used a coating mixture that was higher in beeswax than safflower oil, and being the second attempt they were probably better seasoned, the canelés slid right out of the molds—perfectly.

canelés, attempt nº 1

I was recently in Paris and have been wanting to make canelés for years. I went to Dehillerin—the finest cookware supply store that exists (since 1820!)—and bought some canelé molds.

Following Paula Wolfert's Canelé de Bordeaux recipe, I started by seasoning the new molds. They get oiled and then baked.

The batter is similar to a crêpe batter—very wet—with the addition of rum. This needs to rest at least 24 hours.

And since these adorable molds are tin-lined copper that bakes for at least an hour, butter will not do. Wolfert suggests beeswav and safflower oil. Beeswax is the key to the perfect crust. It is also very difficult to get off of and out of containers and utensils.

I filled each tin with the mixture—"white oil"—to get a decent covering. I preheated the tins in the oven (on warming setting). At first I thought I had too much wax, so re-did some.

These then rest for 6-7 hours and go into the freezer before filling.

The molds get filled most of the way up.

These aren't the larger molds, and took about an hour.

Of thirteen molds, these six were presentable. More wax on try nº2! The are, nonetheless, delicious (and much better than the average pâtisserie's limp and few-days-old canelés).

Wolfert notes, on cleaning the molds: "After baking, don't wash or scrub the interiors of the molds. To remove baked debris: place the molds in a moderate oven; heat until debris burns; remove debris with paper toweling." Of course, this is a messy and smoky process.

panino con trippa alla fiorentina

Last time that I had a tripe sandwhich was in Philly; This one, in Florence, was melt-in-your-mouth tender and delicious, cooked with tomato and seasoned with chilli pepper on a simple bun.