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« January 2007 | Main | March 2007 »
Feb 01, 2007 | From the kitchen of Rose in Announcements
I just heard the great news: Bill has been appointed White House Pastry Chef!!!
When he was pastry chef at Restaurant Bouley he reminded me that long ago I was his first teacher. He has a rare talent and is also a beautiful person. I couldn't be happier for him and a tiny bit proud just in case I contributed anything to his stellar voyage and success.
Feb 03, 2007 | From the kitchen of Rose in Bread
I never make soup. That’s because I’ve been under the mistaken impression that my husband of 30 years doesn’t like it. But having him home convalescing from his second successful hip-replacement surgery I’ve noticed that he’s been eating canned soup practically every day for lunch. Naturally I had to spring into action and do something about this.
What resulted was the best soup I’ve ever tasted—possibly the best thing I’ve ever tasted period: soul satisfying, nourishing, complex flavors with exquisite texture. I mourned the last mouthful and licked both bowls. It didn’t hurt that extreme cold weather has arrived—finally—which makes everything taste that much better.
Continue reading "And Now for a Little Something to Go with All That NK Bread" »
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Feb 05, 2007 | From the kitchen of Rose in Announcements
UPDATE: The recipes have now been posted.
I have received several postings from around the country alerting me to the fact that the producers of the show removed the website where my recipes from the show were made available.
I am working on having them added to this blog. Please be patient. I will post a heads up just as soon as this is accomplished.
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Feb 07, 2007 | From the kitchen of Rose in Drinks
The Snow Margarita
My favorite time to drink Margaritas is in Winter when it's very cold and it snows There is no frozen Margarita finer than one made with fresh driven snow and the colder the temperature the lighter and finer the snow.
If the kids are jealous make theirs with lemonade!
So new motto: In addition to "When life gives you lemons make lemonade"
"When life gives you freezing weather and snow, make frozen drinks"
Hey--I bet it would even elevate cocoa cola to a whole new level!
Feb 10, 2007 | From the kitchen of Rose in Special Stories
It started three Christmases ago when my dear friend and colleague (Taming the Flame, Girls at the Grill) Elizabeth Karmel decided to share her then 3 year old nephew August with me. So she bought him “Rose’s Christmas Cookies” and invited me up to her sister Mary Pat’s apartment in the high 90’s—4 1/2 miles from where I live--which felt like a state away (little did I know just how far I was going to have to travel in the future) and I gave August a cookie lesson. I was hooked and so was he. August introduced me to his favorite bear and invited me to sleep over. I was sad to have to decline. He dictated a thank you note to me which I treasure. And the following year, when his parents Mary Pat and Karl moved upstate to Katonah, I was invited back.
LET THE FUN BEGIN!
THE BOY'S FAVORITE PART
AUGUST SPORTING A CHARLIE CHAPLIN CHOCOLATE MOUSTACHE WITH ALEXANDER LOOKING ON
AUGUST PIPING THE BATTER
ME AND THE FUTURE COOKIE BAKER MAX
MARY PAT'S BEETS AND SWEETS READY TO BAKE
Continue reading "A Sweet Tradition of Cookies" »
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Feb 13, 2007 | From the kitchen of Rose in Recipes
All-American Orange Chiffon Cake
Banana Cake Choc Sour Cream Frosting
Chocolate Oblivion Truffle Torte
Grand Marnier Cake with Chocolate Chips
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Feb 14, 2007 | From the kitchen of Rose in Photos
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Feb 14, 2007 | From the kitchen of Rose in Travel Adventures
Happy 80/81 Birthday Dear Chef Bocuse
When I read today’s tribute to Paul Bocuse in the New York Times, which mentioned how his name is known all over the world, it made me think of a very funny and delightful story which proved the reverse in his very own backyard!
About 16 years ago, I invited my brother to visit my friends the Daquin’s in Auch (Gascony). The plan was to continue on to Lyon where I wanted to read the Bernachon’s the introduction I had written to the revision/translation of their book “A Passion for Chocolate,” and then enjoy dinner chez their Bocuse in-laws .
The weather was bad the day of our departure and the inter-airplanes were delayed in their departure. I knew we would have to make a later reservation at the restaurant and dashed for the phone. A long line had already formed and I, at the head of it, was responsible for holding it up significantly. This is because when I called Lyon information, to my absolute astonishment, the operator had no idea who Paul Bocuse was and couldn’t find the number for the restaurant. Finally the gentleman behind me in outraged and indignant disgust asked for the phone and nearly screamed into it: “Madame—this woman has come all the way from America to eat at this chef’s restaurant and VOUS, you—a French woman living in the same town as this restaurant has never even heard of it. For shame!” Clearly national pride was at stake here. No one on the line objected to our taking the time to deal with this issue--if anything, there was a murmur of assent. Somehow the operator was motivated to come up with the number, I made the reservation for an hour and a half later, and had my second memorable meal Chez Bocuse with an unforgettable story to tell on the side.
I've had many reasons to be thankful for my ability to speak French--but never more than to have been able to enjoy this rare and amusing exchange!
Feb 19, 2007 | From the kitchen of Rose in Bread
Someone on the blog asked about Harvest King flour and focaccia which reminded me that I was planning to post the recipe I created for the launch. It is based on the recipe I offered for the back of the flour bag with just a few minor modifications.
Please note that if you weigh the water and flour you wil get the large holes and desired texture but if you measure, and the hydration is not adequate (you added more flour than called for or less water) it will still be good but not as open a crumb so pay attention to the consistency. It needs to be very sticky when first mixed.If necessary, add more water. It will become much less sticky after the first rise. Only give it one rise and then the shaped rise for the most open holes.
Also, this dough benefits from adequate kneading in order to puff up well, i.e. don't use the no knead method here.
Harvest King Focaccia
The secret to the stretchy dough which bakes into a puffy flat bread with large irregular holes, is adding 11% oil and increasing the water to 72% hydration. Also makes great pizza!
Makes: Almost 2 pounds/876 grams of dough (14" x 11" x 1-1/2" high):
3 cups/1 pound/454 grams Harvest King flour
1/4 cup/1.25 ounces/35 grams whole wheat flour
1-1/4 teaspoons rapid rise, bread machine or other instant yeast
1-1/2 teaspoons fine sea salt
1-1/2 cups/12.5 ounces/354 grams room temperature water
1 teaspoon mild honey, such as clover
1/4 cup olive or vegetable oil plus 4 teaspoons for oiling the pan and top of bread
2 tablespoons fresh rosemary needles
fleur de sel and freshly ground pepper to taste
Equipment: A baking sheet or half size sheet pan, or a 14 inch round pizza pan
In a mixing bowl, whisk together the bread flour, whole wheat flour and yeast. Then whisk in the salt. Stir in the water, honey, and oil. Using a mixer with a dough hook or by hand with a wooden spoon, knead (if by hand stir vigorously) for about 3 minutes or until the dough begins to come away form the sides of the bowl. It will not come away completely and should be very sticky to the touch.
Scrape the dough into an oiled bowl and lightly spray or oil the top of the dough. Cover tightly with plastic wrap and set in a warm spot. Allow the dough to rise until doubled, about 1 1/2 hours. After the first 30 minutes, scrape the dough onto an oiled counter and with oiled hands stretch it and give it a business letter fold. Repeat this a second time. The dough will no longer stick to your fingers.
Set the dough back in the bowl and let it finish rising. (Stick a finger into the center of the dough and if it keeps the indentation it's ready.) If baking it the following day, press down the dough and set it in a large oiled zipper type storage bag, leaving a tiny bit unzipped for the forming gas to escape, and refrigerate it. Remove it to room temperature 1 hour before shaping.
When ready to shape the dough, spread 2 teaspoons of all onto the baking sheet and set the dough on top. Flatten the dough gently with your fingertips to about 12 inches by 10 inches and 1/2 inch high. Try to keep as much air in the dough as possible. Oil the top of the dough with 2 teaspoons of oil. Cover with a large container or oiled plastic wrap and allow it to rise until doubled to 1 inch high--about 1 hour.
While the dough is rising, set the oven rack toward the bottom and place a baking stone or baking sheet on it. Set a cast iron skillet or heavy baking pan on the floor of the oven or on the lowest shelf. Preheat the oven to 475F. for 45 minutes or longer.
With your finger tips, deeply dimple the dough all over. Sprinkle with the rosemary, salt, and pepper. Quickly but gently set the baking sheet on the hot stone or hot baking sheet, and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 5 minutes. Turn the sheet half way around and continue baking 10 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 210°F.).
Remove the bread to a wire rack to cool completely or until just warm.
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Feb 22, 2007 | From the kitchen of Rose in Savory Cooking
I was about to start writing about this newest soup recipe but had to jump up and eat a bowl first—it is that compelling a soup! After having fallen in love with the veal shoulder bean and barley soup a few weeks ago I started thinking about bones that have the most gelatin, and pig’s feet have them all beat, though calves' feet trot in as a close second.
PIG'S FEET SIMMERING
THE CHILLED GELLED STOCK
THE GRAND FINALE
After simmering the feet for 3 1/2 hours the meat, grizzle, and ligaments were easy to separate from the bones. And there were an astonishing number of little bones. It made me think of a story my mother told me many years ago about her experience in dental school. She recounted that the only difference between premed and predent(al) was when it came to autopsy. The predent students stopped short at the hands and feet. She never understood why but now I do—at least partially. There are more little bones in the feet than in any other part of the body. And I suppose they don’t relate to what is happening in the mouth (except for the metaphor of putting one’s foot in it!).
When I was growing up, my grandmother often made calf's foot jelly, called pitcha (which I wouldn’t eat). My Uncle B would walk over for a bowl of it at the shortest notice, he loved it so much. He would eat it still hot and then take back some to eat cold and jelled the next day. Grandma always added vinegar to the boiling feet and after researching pig’s feet I discovered that it wasn’t so much for flavor but rather for health. I wonder if she knew that vinegar leaches the valuable calcium out of the bones and into the stock! My husband suggested I call my version of this dish “Pig Pitcha”! By the way, the secret to keeping the beans (my addition) jet black is to add the water in which they were soaked along with the beans.
Actually this soup is surely exceptionally healthful. The pig’s feet have so little fat there was nothing to skim off after chilling. I love the idea of using every part of the animal we eat. This dish is so economical I felt justified in pairing it with a disproportionately expensive pinot or cabernet.
Continue reading "Pork and Black Bean & Barley Soup" »
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