“Mille Feuille” (Napoleon) – Short and Sweet

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Make “Mille Feuille” (Napoleon) – Short and Sweet

This mille feuille, which I’m sure I pronounced perfectly in the video, is also referred to as a Napoleon, and is the easiest, “fancy” pastry I know. The technique for creating your “thousand leaves” is very simple, especially if you use frozen dough, which any sensible person should do.

Whether you use frozen or homemade dough, the key is to keep it flat. We do this by “docking” the dough, and pressing with another pan. I used a few layers of foil before placing the pan on top, to make sure it was in contact with the dough, and depending on the size and shape of your pans, you may need to do the same.

Most patisseriers will make these well ahead, and keep them in the fridge, so that the pastry softens a bit, as it absorbs moisture from the filling. This is standard procedure, and they are much easier to eat that way, but I actually prefer to enjoy them right away, so as to fully experience the contrast between the crispy, buttery pastry, and the cold, creamy custard. 

Stay tuned for the new and improved pastry cream video heading your way soon. In the meantime, your favorite recipe should work, as well as things like whipped cream, sweetened ricotta/mascarpone, and/or lemon curd. I really hope you give this a try soon. Enjoy!

-- Bake at 400 F. for about 15 minutes “pressed,” and then continue for another 10-15 minutes, uncovered, or until browned and crisp. I turned mine once during that time.

-- To make the icing, simply add enough water or milk to powdered sugar, until the right consistency is reached. For the chocolate one, I started with one part unsweetened cocoa to four parts powdered sugar, and then stirred in the liquid. Check this video if you are confused.

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Roasted Parsnip and Quinoa Salad

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Make Roasted Parsnip and Quinoa Salad

O tempo lá fora não convida a passeios. convida, antes, a ficar por casa. enquanto lá fora a tempestade angus se instala. não é o frio que atormenta. é a chuva forte e os ventos incessantes. o conforto faz-se, assim, por casa. faz-se de pastinaca assada. porque uma salada nesta época também pode ser de conforto.

O cheiro da pastinaca assada com alecrim espalha-se pela casa. algo tão reconfortante em dias cinzentos como estes. enquanto a quinoa, o queijo e as sementes servem de complemento ao prato. um prato em que a pastinaca assada não é um acompanhamento mas a estrela principal.

Em dias de tempestade, pratos assim são o sinónimo de conforto.

The weather outside is not an invite to a stroll. It's an invite to stay at home. While the storm angus is upon us. It's not the cold that torments. It's the heavy rain and the incessant winds. Comfort is thus made at home. It's made of roasted parsnip. Because a salad in this season can also be comforting.

The smell of roasted parsnip with rosemary spreads throughout the house. Something so comforting in grey days like these. While quinoa, cheese and seeds serve as a complement to the dish. A dish in which the roasted parsnip is not an accompaniment but the main star.

On stormy days, dishes like this are synonymous with comfort.

Salada de Pastinaca Assada e Quinoa Colorida

para 2

Receita de salada de pastinaca assada com alecrim, acompanhada de quinoa colorida (branca, vermelha e preta), molho de iogurte, rúcula, sementes de abóbora tostadas e queijo feta.
Uma receita de uma salada vegetariana e outonal

ingredientes:

5 pastinacas (cerca de 400 g)

3 ramos de alecrim

2 c. sopa de azeite

1 c. chá sal

1 caneca de quinoa

2 canecas de água

3 c. sopa de iogurte natural

1 c. chá orégãos

1 c. chá azeite

1 mão cheia de rúcula

2 c. sopa de sementes de abóbora

100 g queijo feta

Começar por assar a pastinaca. Para isso, arranjar a pastinaca, cortando-a em quartos na longitudinal. Colocar então em dois tabuleiros de forno, numa só camada, regar com as 2 colheres de sopa de azeite e espalhar o alecrim e o sal por cima. Levar então ao forno pré-aquecido, a 220 ºC graus por cerca de 20/25 minutos, até estarem dourados.

Enquanto isso preparar a quinoa, conforme as indicações da embalagem (seguindo as indicações de 1 caneca de quinoa para 2 de água). Cerca de 15/20 minutos ao lume.

Preparar então o restante. Numa taça misturar as colheres de sopa de iogurte, com orégãos, azeite, misturar bem e reservar. Num tacho tostar as sementes de abóbora, por cerca de 2 minutos de cada lado, retirar do lume e reservar.

Quando a pastinaca estiver assada, a quinoa também deverá estar pronta.

Servir então num prato, quinoa com a pastinaca, regada com molho de iogurte, folhas de rúcula, sementes tostadas e queijo feta.

Enjoy!

Roasted Parsnip and Colourful Quinoa Salad
serves 2

A recipe of salad made of roasted parsnips with colourful quinoa (white, red and black), yoghurt salad, wild rocket, toasted pumpkin seeds and feta cheese.
A vegetarian and very autumnal salad.

ingredients:

5 parsnips (about 400 g)
3 sprigs of rosemary
2 tbsp. olive oil
1 tsp. sea salt
1 cup of quinoa
2 cups of water
3 tbsp. natural yoghurt
1 tsp. dried oregano
1 tsp. olive oil
1 handful wild rocket leaves
2 tbsp. pumpkin seeds
100 g feta cheese

Start by roasting the parsnip. To do so, prepare the parsnip by cutting into quarters lengthwise. Spread over 2 oven trays, in a single layer and spread the 2 tablespoons of olive oil, rosemary and sea salt. Place in a preheated oven for 20/25 minutes at 220 º C till they are golden.

In the meantime prepare the quinoa, following the rule of 1 cup of quinoa for 2 of water (or as said on the package). It will take about 15/20 minutes.

Now it's time to prepare the yoghurt sauce, by mixing in a bowl, the yoghurt with oregano and olive oil. And to toast the pumpkin seeds for about 2 minutes on each side over medium heat.

When the parsnip is golden roasted so it should the quinoa ready.

In a plate serve some quinoa with pastinaca on top, spread some yoghurt sauce, wild rocket leaves, pumpkin seeds and feta cheese.

Enjoy!

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Candied Yams – So Good You’ll Forget You’re Eating Sweet Potatoes

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Make Candied Yams – So Good You’ll Forget You’re Eating Sweet Potatoes

While it’s true the “yams” used in this gorgeous candied yams recipe are really just orange-fleshed sweet potatoes, it’s also true that no one cares, “yams” sounds better, and takes less characters to share on Twitter. Like I said in the video, I only mentioned it in case “that guy” is at your Thanksgiving.

I’m not a huge sweet side dish person, but I do make an exception for these candied yams, since it’s, well, exceptional. Part of that, I believe, is using lemon instead of orange juice, since we have plenty of sweetness, and what we really need is some tartness for balance.

Speaking of sweetness, I like to use a Grade B maple syrup, since it seems to have a little deeper maple flavor; or at least that’s what Alton Brown said once, and I believed him. Having said that, any real maple syrup will be just fine.

This will be our last video before the Thanksgiving holiday, and I’ll be taking the next few days off, so just a heads-up that I won’t be around to answer questions on the blog. I’m sure you’ll be fine. Anyway, I want to wish you all a very healthy, and happy holiday, and I really do hope you give this a try soon. Enjoy!

Ingredients for 8 portions:

For the yams:

3 pounds yams, peeled, cut in 2-inch pieces,

2 quarts cold water

3 tablespoons kosher salt (or about 5 teaspoons of fine salt)

For the glaze:

4 tablespoon unsalted butter

1 cup brown sugar

1/4 cup maple syrup

1/2 cup freshly squeezed lemon juice

1/2 teaspoon ground ginger

1/4 teaspoon cinnamon

pinch cayenne

salt to taste

chopped pecans, walnuts or pistachios for garnish Share this recipe from Candied Yams – So Good You’ll Forget You’re Eating Sweet Potatoes with your friends and groups

Creamy Corn Pudding – Perfect for Holidays, Weekdays, and Weekday Holidays

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Make Creamy Corn Pudding – Perfect for Holidays, Weekdays, and Weekday Holidays

Corn pudding doesn’t get the same attention as some other holiday side dishes, but it’s a real crowd-pleaser that pairs perfect with all your favorite special occasion meats. 

It also looks, and tastes like you have to be a good cook to make, which happily you don’t. If you have a decent blender, or food processor, there isn’t much that can go wrong.

If you are sans mechanical pureeing device, you can still make this by using the corn kernels whole. In fact, many corn pudding makers will leave some portion whole for texture, but as I said in the video, I like the smooth version best. 

The pan under the baking dish is optional, and if you’re in a hurry, you can skip it, which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking, which I think improves the texture. You can do the same thing with a water bath, but that’s slightly more work, and this really isn’t that temperamental of a recipe.

Speaking of cooking time, I used an 8” x 11” baking dish, which is kind of an odd size, so if you use the more common 9” x 12” casserole, you’ll have to test for doneness, as the batter will probably cook faster. Either way, if you’re looking for a special holiday side dish, or just something delicious to throw next to sausage on a Tuesday night, I really hope you give this a try soon. Enjoy!

Ingredients for a 12 portions:

2 pounds frozen yellow corn (buy premium quality)

3 tablespoons maple syrup

6 large eggs

1/2 cup milk
3 teaspoons kosher salt (1 1/2 teaspoon fine salt)

1/4 teaspoon cayenne

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 cup melted butter, divided (2/3 for batter, 1/3 for baking dish)

1 1/2 cups heavy cream

- Place baking dish on a sheet pan and bake at 350 F. for between 60 and 75 minutes, or until brown and just set. You may need to adjust for different size/shape baking dishes.  

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Next Up: Something with Frozen Corn

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Chef John is on Vacation

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Make Chef John is on Vacation

Just wanted to let everyone know I’ll be on vacation until the middle of next week, and no, it’s not because I’m moving to Canada. Not sure how this rumor got started, but it's not true, and besides, California is way more of a foreign country than Canada will ever be.

Anyway, I'm looking forward to a nice, relaxing break, and suggest you use this time to catch up on all the videos you’ve missed. We have lots. Thank you, and we’ll see you next week!

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Cinnamon Buns

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Make Cinnamon Buns

Entre Portugal e Inglaterra, uns buns de canela. uma receita feita em Portugal, no início do Outono. quando os dias estavam ainda quentes. quando as primeiras folhas começavam a mudar a cor. quando as primeiras folhas começavam a cair. para aproveitar os dias em família. para aproveitar o que de melhor tem o outono em Portugal. uma receita mais uma vez já em Inglaterra. quando o frio se instalou. quando as temperaturas já bateram no zero lá fora. quando estar enrolado numa manta ao domingo à tarde é o melhor plano. o melhor plano se acompanhado de buns de canela. e este foi o melhor plano para este domingo.

Between Portugal and England some cinnamon buns. a recipe made in Portugal at the beginning of Autumn. when the days were still warm. when the first leaves started changing their colour. when the first leaves started felling on the floor. to enjoy those days with family. to enjoy the best of autumn in Portugal. a recipe made once again in England. when the cold weather hit hard. when the temperatures outside dropped to zero. when being wrapped up in a blanket on a sunday afternoon is the best plan. the best plan if with some cinnamon buns. and this was the best plan for this sunday.

Receita de Buns de Canela 

faz 16

Esta receita de buns de canela, inspirada nesta receita de buns de cardamomo, é perfeita para o outono. Já existe pelo blogue uma outra receita de buns de canela, mas estes são ainda mais fofos.

ingredientes:

450 g farinha

1 saqueta fermento (7g)

4 c. sopa açúcar

1 pitada sal

75 g manteiga, sem sal

250 ml leite, frio

recheio de canela:

50 g manteiga, temperatura ambiente

100 g açúcar

3 c. chá canela em pó

Primeiro, levar a manteiga numa panela ao lume médio a derreter e adicionar o leite frio. Misturar tudo e retirar do lume. A temperatura ideal será esta mistura estar à temperatura ambiente, daí ser mais fácil com o leite frio.

Numa taça peneirar a farinha e adicionar o açúcar, a pitada de sal, o fermento e envolver tudo. Depois abrir um buraco no meio, adicionar a mistura de leite, com um garfo começar a envolver. Assim que a mistura começar a ser difícil de manusear, amassar então com as mãos, durante 5 minutos. Formar então uma bola e deixar a levedar por 45 minutos a 1 hora, tapada com um pano num local quente.

Quando a massa estiver pronta, estender em forma de rectângulo (45x24cm), sem pressionar muito a massa, para não perder a sua textura fofa.

Preparar então o recheio, misturando a manteiga, o açúcar e canela.

Cobrir a massa com a mistura de canela e enrolar a massa a partir do lado mais largo do rectângulo e selar.

Cortar então o rolo em fatias de 3 cm de espessura, para crescerem e ficarem bem grandes (ou mais pequenos, para darem mais), colocar num tabuleiro resguardado com papel vegetal, pincelar com ovo batido e levar ao forno a 180º graus por 18-20 minutos.

Retirar quando começarem a ficar dourados.

Cinnamon Buns Recipe

makes 16

This cinnamon buns recipe, inspired in the cardamom buns recipe, is perfect for autumn. There is already another cinnamon buns recipe on the blog, but these ones are even fluffier. 

ingredients:

450 g plain flour

1 packet dry yeast

4 tbsp. sugar

pinch salt

75 butter, unsalted

250 ml, cold milk

cinnamon filling:

50 g butter, room temperature

100 g sugar

3 tsp. grounded cinnamon

First let the butter melt on a saucepan over medium heat and add the milk. Mix everything and take off the heat. The mixture should be at room temperature, so it's easier with cold milk.

In a bowl mix the flour with sugar, pinch of salt, yeast and involve. Using a fork, start incorporating the milk mixture. Once the dough starts to come together, use your hands and knead for 5 minutes. Make a ball and let it rise for 45 minutes to 1 hour, covered with a cloth in a warm place.

When the dough is ready, roll and stretch into a rectangle shape (45x24cm) without pressing the dough to much to not loose the fluffy texture.

Then prepare the filling, mixing the butter in a bowl with sugar and cinnamon.

Spread the cinnamon mixture all over the dough and roll up the dough, starting from the long edge and seal it.

Now cut the roll into 3 cm thick with a sharp knife, to rise and get really big (or smaller to make more) and place them into a tray with baking paper, brush them with beaten egg and bake in the oven at 180º Celsius degrees for 18-20 minutes. 

Remove when they are slightly golden brown

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Potato Leek Soup (aka Vichyssoise) – The Perfect Autumn in San Francisco Soup

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Make Potato Leek Soup (aka Vichyssoise) – The Perfect Autumn in San Francisco Soup

This can be a strange time of year for weather in San Francisco. Our climate can suddenly swing from hot and humid, to cold and wet; which makes this potato leek soup a very valuable addition to the recipe repertoire. 

There is nothing better on a chilly, damp day than a steaming bowl of this; and conversely, few things are as delicious, and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. As long as you cook the leeks long enough, you can’t go wrong either way.

Since the amounts of leeks and potatoes in yours may not be exactly the same as mine, be prepared to adjust the amount of stock in this recipe. It's always easier to add than reduce, so as long as your potatoes are covered, I’d play it by ear until it’s blended, and go from there. So, no matter what the weather, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 1/2 pound leeks (about 4 or 5)

4 tablespoons unsalted butter

2 teaspoons kosher salt, plus more to taste

1 1/4 pound Yukon gold potatoes

3 to 4 cups chicken broth/vegetable stock, or as needed to adjust the thickness

1 cup heavy cream

1/2 cup crème fraiche, plus more to garnish (click here for recipe video)

pinch of cayenne pepper

sliced fresh chives for garnish

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Pork Osso Buco – Keeping it Real without Veal

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Make Pork Osso Buco – Keeping it Real without Veal

I’ve never shared the same love for veal osso buco that most of my fellow Italian food fans profess, and it’s been the source of a fair amount of introspection. Was there something wrong with me? It’s a sticky, succulent shank, braised until fork tender; what’s not to like? Then I made it with pork, and figured it out.

It comes out too good with the veal shank. Because of their massive quantities of connective tissue, the sauce veal shanks produce is rich, sticky, and sweet; which I personally find overpowering. It’s great for a few bites, but then I’m over it, quickly. On the other hand, pork shank isn’t quite as rich, and gelatinous, and I personally enjoy it much better.  

For some of the same reasons, I don’t generally reduce the sauce too much. It’s not supposed to be a very thick sauce, and I’m generally happy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you use veal or pork, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

six thick-cut pork shank sections

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 large yellow onion, diced

1 large carrot, diced

2 ribs celery, diced

1/4 cup tomato paste

2 tablespoons all-purpose flour

1 cup white wine

2 cups chicken broth

1 bay leaf

1/8 teaspoon ground clove, or *one whole clove

1/2 teaspoon dried thyme

1/2 teaspoon dried Rosemary

freshly chopped Italian parsley and freshly grated lemon zest for the tops

* if using whole clove, tie in some cheese cloth, along with the bay leaf and other herbs to create a “bouquet garni.”

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