Monday, March 15, 2010

Variety's the very spice of life, That gives it all its flavor.

Roast Tarragon Chicken

3 tablespoons olive oil
2 1/4 teaspoons dried tarragon, crushed
1/2 teaspoon black pepper, coarsely ground
8 shallots
1/4 teaspoon salt
1 pound cherry tomatoes
2 1/2- 3 pounds meaty chicken breast
fresh tarragon sprigs for garnish


In a medium bowl stir together olive oil, dried tarragon, pepper and salt, add tomatoes and shallots, toss gently to coat. Use a slotted spoon to remove tomatoes and shallots from the bowl, reserving the olive oil mixture.
If desired, skin the chicken, place in shallow roasting pan. Brush chicken with reserved olive oil mixture.
Roast chicken in a 375°F oven for 20 minutes. Add shallots, roast for 15 minutes. Add tomatoes, roast for 10-12 minutes more, or until chicken and vegetables are tender and chicken is no longer pink.
If desired, garnish with tarragon sprigs.

Sunday, March 14, 2010

Man cannot live by bread alone; he must have peanut butter.


Ingredients

Makes 2 loaves

* 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
* 2 1/4 cups warm water (110 degrees)
* 3 tablespoons plus 2 teaspoons honey
* 4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
* 7 cups all-purpose flour, plus more for surface and dusting
* 4 teaspoons coarse salt
* 1 cup raisins
* 1/2 cup sugar
* 1 1/2 teaspoons ground cinnamon

Directions

1. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 1 cup raisins. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
2. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
3. Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
4. Combine 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon. Roll out each dough half into a 1/2-inch-thick rectangle (about 8 by 10 inches); lightly brush with water, and sprinkle evenly with cinnamon-sugar mixture, leaving a 1/2-inch border around edge. Starting with 1 short side, tightly roll dough into a log. Seal edges with fingertips, and tuck ends under. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Saturday, March 13, 2010

You know you are getting old when the candles cost more than the cake.

Simnel Cake

Ingredients

For the almond paste
250g/9oz caster sugar
250g/9oz ground almonds
2 free-range eggs, beaten
1 tsp almond essence

For the cake
175g/6oz butter or margarine
175g/6oz soft brown sugar
3 free-range eggs, beaten
175g/6oz plain flour
pinch salt
½ tsp ground mixed spice (optional)
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
½ lemon, grated zest only
1-2 tbsp apricot jam
1 free-range egg, beaten for glazing

Method

1.For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency.

2. Add the almond essence and knead for one minute until the paste is smooth and pliable.

3. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.

4. Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.

5. For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.

6. Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle - if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.

7. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.

8. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.

9. Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blow torch, until the marzipan is golden-brown.

*If someone wants to make me one of these, that would be very cool indeed...