Posts Tagged ‘unsalted butter

12
Nov
19

Apple cranberry crisp

It’s fall weather time and if the cold blast prewinter weather cools you off then it’s apple crisp time.

Recipes abound, this one I like that adds the cranberries for tartness. You can cut back or eliminate the sugar with a substitute if you please.

4 apples (or whatever harvest will give you.)

1 & 1/2 cup cranberries,( I keep a few bags in the freezer)

1/3 cup sugar (or substitute)

3 tbls AP flour Or substitute

Zest (I used lemon juice)

Topping:

1/2 cup flour or equivalent (some rice flour substituted)

1/2 cup oats, either quick cook or steel cut ,your preference.

1/3 cup light brown sugar or substitute

1/4 cup almonds sliced

1/2 teaspoon cinnamon, fresh grated for me.

Pinch of salt

1/4 cup unsalted butter

Mix the first 5 ingredients in a bowl, I lined a 10 inch baking pan with aluminum foil, and added the mix.

You can rinse out and dry the bowl, add the rest of the topping ingredients, mix with a pastry blender, spread on top, bake in a 350 degree farenheit oven for about 30 – 40 minutes.

Let cool slightly, best with rich vanilla ice cream, and /or whipped cream.

From the oven

Plated, yes I ran the broiler for some char!

25
Feb
18

Chicken livers in mushroom port sauce

Chicken, beef , lamb and pork the main choices for meat when shopping with sometimes other choices, like duck etc. Organ meat usually is not the main choice but this recipe and that fact that the market had chicken livers available made it happen. The livers can be prepared in a variety of ways here sautéed.

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Prepped up and ready to go , this meal only takes about 10 minutes to prepare.

you’ll need

  • 1 lb chicken livers
  • 1 tbl olive oil
  • 2 tbl unsalted butter
  • 3/4 each salt and freshly ground pepper

The livers featured in the recipe From Jacque Pepin are mostly large like they came from a butcher, those I have are not as large, smaller pieces and are purchased in a container from the market.

With the olive oil and the butter saute the livers with the salt and pepper about 1 minute per side….( The prep of cutting the livers in half and removing the sinews really didn’t apply for the livers I had.)….IMG_4390 Remove from pan and set aside.

now to the pan add….

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  • 2 cups diced mushrooms (I used reconstituted dried mushrooms; porcini)
  • 1/3 cup chopped shllots
  • 1/3 cup coursley cut scallions
  • 1 tbl chopped garlic

cook over high heat (this can vary with the power of you burner on your stove and the pan you are using, if i follow most recipes times on high heat the contents will be burned) for about 3 minutes.

now add…..IMG_4393

  • 1/3 cup dried cranberries
  • 1/3 cup port wine (I used melomel mead which is usually the only type of wine product I have)
  • 1/3 cup stock, chicken or what ever

bring to a boil for about 1 and 1/2 minutes add:

  • 2 tbl ketchup

mix it in well

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return the liver to the skillet and bring back to the boil then serve.

Serve with some prepared rice, noodle would also be a good accompaniment.

If you like a gravy type meaty dish, this is very savory considering the amount of liver is only one lb the mushrooms add a considerable amount of flavor. Another container of livers in the fridge for a re PETE  since they were marked down in price for a quick sale (not a big seller in the market ! I guess). But sometimes you would also pay qute a bit if you want the high quality type mushrooms.

Serves 4 for lunch type dinner.

 

11
Jan
18

Muffins, the English Style

Dough , dough , dough, bread and rolls ! What else to do ? How bout a muffin? The prestigious english muffin, used to  store-bought variety? Here’s a winner from the famous duo, (Paul and Mary, if you are a fan of the British Baking Show, from the master class series, where they reveal the elements and techniques behind the challenges) a simple basic technique that doesn’t require oven baking!

Ready, set, …… BAKE!

Goes together quickly if you have the elements in place, prepare to hand knead the dough for about 10 minutes.

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place the flour in a large bowl

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place the yeast on one side , the salt on the other (mistakenly the sugar in the photo, but I am not in competition)

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Add the rest of the ingredients….

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I elected to mix everything in the bowl versus the countertop, prepare to have on hand tied up in the muck, some flour close by and start the kneading for about 10 minutes, this is one of the types of dough that will pull together into a soft clump, don’t be tempted to add any more flour than absolutely necessary.

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Ready for the first rising to a double size, oil it up.

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Roll out the dough after the rise to about 2.5 cm thick, close to an inch and cut to biscuits 3 and 1/2 inch diameter, 9 centimeters if you are british. I got less than the 8 muffins I would go a bit thinner on the dough, some were combined and re-rolled a bit thinner. Lightly flour and dust the trays, here the polenta, or semolina is not an ingredient in the muffins but is a major component of the feel and texture of the finished product, don’t omit as the even the presentation of the muffins and mouthfeel will suffer. Second proof is about 30 minutes, the yeast very active and pillowly muffins are the result.

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A griddle or a cast iron pan well heated then put on low distributed heat, time the muffins, 5 to 6 minutes PER SIDE, know the attributes of your baking iron or pan as to shuffle the muffins on the iron to attain the browning and the necessary baking time needed.

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I didn’t skimp on the semolina/flour dusting even on the griddle. Even while baking on the iron, still raising a bit.

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Flip the babies, and bake another 5 to 6 minutes.

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Ummm…… the smell of the dough and the semolina baking !!!

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The muffins are higher in height than the store-bough variety so I turned the flame to almost nill and shuffled them several more minutes to insure they were baked internally.

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After baking let them cool a bit to utilize any internal heat to finish baking.

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The final test, hand split, (don’t get caught using a knife to separate the muffin !) broiled and buttered !

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I’ll let your eyes be the  judge !

Butter addition is excellent to taste the yeasty goodness of the muffin, but a fried soft  egg would be a crowning achievement  to the nooks and crannies. ! Jam anyone?




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