Ladyfingers

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While I truly treasure this wonderful place I call home, when it comes time to look for “specialty” ingredients I’m often left wanting. Such was the case the first time I set out to make tiramisu. I had a hard enough time finding marscarpone, but the ladyfingers (also known as “savoiardi”) were impossible to find around here. I made my own out of necessity, and haven’t looked back since. They’re so light and delicate, a perfect cross between a cake and a cookie.

Of course tiramisu is the first thing that comes to mind, but these delicate little beauties have so many applications. I especially like them topped with some fresh berries tossed in a bit of sugar or drizzled with honey. Don’t go to the Italian specialty section of your grocery store to buy these ever again. Save yourself a few bucks and make them at home!

Ladyfingers aka Savoiardi

Yield: 30 Ladyfingers

6 egg whites
2/3 cup granulated sugar + 2 tbsp.
5 egg yolks
1 cup minus 1 tbsp. all purpose flour
powdered sugar for dusting

Preheat oven to 450F. Line your baking sheets with parchment paper or silpat.

Whip egg whites while gradually sprinkling the 2/3 cup of sugar until stiff.

Meanwhile, whisk together the remaining 2 tbsp. of sugar and egg yolks until well mixed.

Fold 1/2 of the egg yolk mixture into the egg whites. Fold the rest in.

Sift the flour over the egg white mixture and fold until flour is well incorporated.

Using a 1/2″ round tip, pipe into ladyfinger shapes. About 1/2 – 3/4″ high and 1″ width for ladyfingers.

Dust ladyfingers with powdered sugar and let stand for 15 minutes. Dust one more time until sugar is absorbed.

Bake for 8-10 minutes or until lightly golden.

 

Source: Desserts by Pierre Herme by Dorie Greenspan via The Novice Chef

Beignets

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I don’t know about you guys, but I think fried dough is pretty fabulous. I’m not a huge fan of deep frying things, but every once in a while it’s a treat we like to indulge in. Oh sure, baked dough is great. I’m not knocking it. But, there is something to be said for a yeasted dough cooked in a big vat full of bubbling oil. Beignets are a great for an easy Sunday morning breakfast since most of the work is done the night before. You simply roll out and fry in the morning.

I’ve actually been making this recipe for years now. In fact, I think these beignets were my first attempt at using yeast in the kitchen. Ahh, the places you’ll go! The dough always comes together nicely, and is easy to work with. Make sure you don’t skimp on the powdered sugar on top. There’s not much sugar in the dough, so it’s important to really “lay it on thick” when serving. With a hot café au lait, and the morning paper – it’s the perfect way to start your Sunday morning.

Beignets

makes about 2 dozen squares

1 envelope active dry yeast
3/4 cup water (110 degrees F)
1/4 cup granulated sugar
1/2 tsp salt
1 beaten egg
1/2 cup evaporated milk
3 1/2 – 3 3/4 cups flour
1/8 cup shortening
Vegetable oil for frying
powdered sugar for topping

Combine the yeast, water, and sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes.

Add the salt, egg, and evaporated milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.

Turn the dough onto a floured surface to finish by hand. Knead the dough, adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise in the refrigerator overnight.

In the morning punch down the dough, and turn it onto a floured surface. Roll out into a rectangle that is about 1/2″ thick. With a very pizza cutter or a very sharp knife, working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.

When the beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar.

Source: New Orleans Cuisine

Spinocolli Pizza

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It’s funny how the internet can connect us to places we’ve never been to. To people we’ve never met. Such is the case with this wonderful pizza. Whenever I make it, I think of the lovely Annie and the little pizzeria in her hometown that came up with this wonderful pie. I’ve always been a fan of a good white pizza. But the spinach and broccoli which adorn the top of this really make it unique and memorable.

The sauce is rich and creamy, with just a hint of garlic. The spinach is nice and tender, and the broccoli gets slightly roasted – intensifying  the flavor. The combination of mozzarella and cheddar on top is definitely the win, too. Did you know that cheese is actually better; gooier and stringier, when a combination of cheeses are used? Alton Brown. Most pizza dough recipes yield enough dough for 2 pizzas, so I’ll usually do one standard pepperoni and then mix it up with something like spinocolli. It’s become a favorite here on pizza nights. Thanks so much, Annie!

Spinocolli Pizza

For the white sauce:
1 tbsp. butter
1 tbsp. flour
3/4 cup heavy cream or half-and-half
1 clove garlic, smashed
Salt and pepper, to taste
6 tbsp. freshly grated Parmesan cheese

For the pizza:
Pizza dough
Olive oil, for brushing
1/2 cup packed baby spinach leaves, torn
1 cup very small broccoli florets
2 oz. shredded mozzarella cheese
2 oz. shredded cheddar cheese
Grated Parmesan

To make the white sauce, melt the butter in a small saucepan over medium-high heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.  Discard the garlic clove.  (Note: This will make a bit more sauce than you need for the pizza, but with a little extra cheese it makes a great dipping sauce for crust.)

To make the pizza, preheat the oven and a pizza stone at 500? F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust.  Sprinkle the torn spinach leaves over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer evenly with the shredded mozzarella and cheddar cheeses.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: Annie’s Eats

Carnitas

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In my opinion, one of the best “bang for your buck” cuts of meat is the Boston butt. I’m not sure why they call it a butt, when really it’s a shoulder – one of the many mysteries of cookery. You can usually find one for under $10, and I find that we will get countless meals from it. My go-to way to prepare it was always in the slow cooker, with a ton of BBQ sauce. Which, I love. But, after trying it slow roasted in the oven with lots of Mexican spices…I have a new favorite go-to recipe for this budget friendly cut. The final crisping stage of the pork really seals in the flavor. One shoulder yields a ton of meat. I’ll usually plan for burritos or quesadillas one night, and then tacos later in the week. Would be great on nachos too. Perfect for your table on Super Bowl Sunday!

Carnitas

4-5-pounds boneless pork shoulder, cut into 5-inch chunks
1 tablespoon kosher salt
2 teaspoons chile powder
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 cup beer (I like pale ale or IPA)
2 bay leaves
water
5 cloves of garlic, peeled and thinly-sliced

Set oven to 350. Combine salt, chile powder, and cumin. Rub the pieces of pork shoulder with seasonings.

Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

Once all the pork is browned, remove them from the pot and place on paper towel lined plate to drain. Add beer to pan, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the bay leaves and garlic and bring to a boil. Remove from heat and place in heated oven.

Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter. Set oven temperature to 425 degrees.

Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any obvious big chunks of fat. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how brown and crackly you want them. Usually about 20 minutes.

Source: adapted from The Sweet Life in Paris by Dave Lebovitz