I'll Be Gone For A Few Days

Hey everybody. I'll be offline till Friday evening. Have a good week.

Recipe Of The Day For Monday 11/8/10- Soft Gingerbread Cookies

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 large egg
• 1 cup firmly packed dark brown sugar
• 2/3 cup dark molasses
• 1/2 cup butter, softened

1. In a large bowl stir together the flour, baking powder, baking soda, salt, and spices until well blended. (I like to use a wire whisk but a spoon will work too.)
2. In another large bowl beat the egg and sugar with an electric mixer on medium speed until well blended.
3. Add the molasses and butter and beat well.
4. Add the flour mixture and mix just until blended. (Overworking the dough will make tough cookies.)
5. Form the dough into a disk shape, wrap with plastic wrap, and chill for 30 minutes to 1 hour.
6. When you are ready to bake the cookies, make sure one of your oven racks is in the center of your oven and preheat oven to 350F degrees.
7. Line your cookie sheets with silicone liners or parchment paper. Alternatively lightly grease the cookie sheets with shortening or cooking spray.
8. Roll out dough on a lightly floured surface to 1/4 inch thick, getting it as even as you can.
9. Cut with a 2-inch gingerbread man cookie cutter or your favorite shaped cutter.
10. Place cookies at least 2 inches apart on prepared cookie sheets.
11. When you have cut as many cookies as you can, lightly press the cookie dough scraps together, re-roll the dough and cut out additional cookies.
12. Bake for about 10 minutes or until they are slightly firm when you touch them lightly with your index finger. (You don't want to let the edges brown or over-bake them or they will be very hard.)
13. When done, remove pan from the oven and immediately transfer the cookies with a spatula to wire racks to cool completely.
14. I like these cookies plain, but you can ice the completely cooled cookies with your favorite cookie icing and decorate as desired.

Honey Dipped Fried Chicken And Waffles

1 whole chicken cut into parts
6 large eggs
½ cup buttermilk
¼ cup honey
1 cup flour
1 tbsp seasoned salt
1 tbsp garlic salt
1 tsp cayenne pepper
1 tbsp salt
1 tsp pepper
2-3 cups vegetable oil

Procedure

1. Cut and clean all chicken parts. Set aside in a bowl of ice water.
2. Place flour on a large plate and set aside.
3. Coat frying pan with vegetable oil, and heat over a medium flame.
4. Combine and briskly stir the eggs, buttermilk and honey until ingredients are
   evenly mixed. NOTE: Mixture should have the same consistency as syrup.
5. Generously season both sides of chicken parts with salt, garlic salt, black
   pepper and cayenne pepper.
6. Dip chicken into the egg and honey buttermilk batter and let excess batter dip
   off.
7. Evenly coat the chicken in flour.
8. Fry the chicken for 8-10 minutes on each side or until chicken is golden
   brown. 
9. When done, place the chicken on a paper towel to absorb excess oil. 

Waffles
6 large eggs
2 cups buttermilk
2 sticks butter
1-¼ cups sifted cake flour
1 ½ tsp baking soda
1 ½ tsp baking powder
 ¼ cup toasted almonds
1 cup fresh strawberries
1 cup maple syrup
1 non-stick waffle iron
1 can of non-stick cooking spray

Procedure

1. Preheat waffle iron and spray with nonstick spray.
2. Mix eggs, buttermilk and 2 sticks of melted butter in a large bowl.
3. Slowly add sifted flour and continually stir until mixture is smooth.
4. Stir in baking soda and baking powder until all ingredients are evenly mixed. 
   NOTE: add 2-3 tablespoons of flour if you prefer a thicker batter.  
5. Pour batter into waffle maker and close lid.  Let waffles cook until waffle
   maker beeps or signals that they are done.
6. Sprinkle almonds on top of cooked waffles.
7. Place 1-2 pieces of honey-dipped fried chicken on top of the waffles. Top with
   fresh strawberries. 
8. Sift powdered sugar and drizzle maple syrup over chicken and waffles.

Recipe Of the Day For Friday 11/5/10- Flourless Chocolate Cake

4 ounces fine-quality bittersweet chocolate (not unsweetened)

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Crispy Lemon-Pepper Chicken In Tomato Sauce

Chicken4 chicken breasts, without skins
8 tablespoons olive oil (choose a really fruity one)
Juice of ½ a lemon
1 clove of garlic, crushed
½ teaspoon salt
Freshly ground black pepper
2 eggs, beaten
250g breadcrumbs
Grated zest of a lemon
1 teaspoon chilli flakes

Sauce
1.5 kg fresh ripe tomatoes
3 large onions
4 cloves of garlic
1 handful fresh basil
1 handful fresh oregano
1 mild red chili
1 ½ tablespoons balsamic vinegar
2 teaspoons sugar
1 large knob butter, plus extra to taste
1 tablespoon olive oil
Salt and pepper

Cut the chicken into bite-sized pieces and marinade it overnight in the olive oil, lemon juice, salt garlic and ten turns of the pepper mill.

Here comes the tedious bit – peel and seed the tomatoes. (This is very easy but takes a while – use a knife to make a little cross in the skin at the bottom of the tomato, then pour over boiling water and leave for ten seconds. Fish the tomato out with a slotted spoon. You’ll find the skin will come away easily. Slice open to remove the seeds.) Chop the tomato flesh and set aside in a bowl. If you are pressed for time, use tinned tomatoes. They won’t be quite as good, but they’ll still be pretty darn tasty.

Dice the onions and chop the garlic finely, and fry in a large knob of butter until translucent and fragrant. Add the tomatoes and finely chopped chili to the saucepan and stir to combine everything. Bring to a very low simmer, and reduce (this will take more than an hour) to half its original volume or a little less. Bring the vinegar and sugar to the boil in a small pan and stir it into the sauce. Add the oregano and season with salt and pepper. Taste to check whether you need more salt or sugar. Add another knob of butter for a more mellow flavor if you like.

Combine the breadcrumbs, lemon zest, chili flakes and a tablespoon of freshly ground pepper in a large bowl. When the sauce is nearly reduced, bread the chicken by removing the pieces from the marinade, dipping in the beaten egg, and rolling in the breadcrumb mixture until each piece is nicely coated with the crumbs and aromatics. Heat a large knob of butter and three tablespoons of olive oil together in a non-stick frying pan, and slide the breaded chicken pieces in when the oil is very hot. Cook for about 5 minutes each side, until the chicken is golden and crisp.

Serve the chicken and its tomato sauce with buttered tagliatelle or some basmati rice mixed with a knob of butter and a small handful of Parmesan.

Recipe Of The Day For Wednesday 11/3/10- Chicken with Cocoa Tomato Sauce

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon salt, plus 1/2 teaspoon salt
• 1/4 teaspoon pepper, plus 1/2 teaspoon pepper
• 3 tablespoons olive oil, for cooking
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 pint tomato sauce
• 1 pint diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• Yellow rice, cooked and kept warm

Directions

Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a plate and set aside.
Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. Return the chicken to pan, cover and simmer for 15 minutes. Turn chicken over and continue cooking, covered for 15 minutes. Arrange the chicken on a serving platter and serve over rice.

Gorilla Bread

• 1/2 cup granulated sugar
• 3 teaspoons cinnamon
• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 1 (8-ounce) package cream cheese
• 2 (12-ounce) cans refrigerated biscuits (10 count)
• 1 1/2 cups coarsely chopped walnuts

Directions

Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Recipe Of The Day For Monday 11/1/10- McAlister Potatoes

• 1 cup sour cream
• 1/2 cup peppadew peppers, chopped
• 1/4 cup white wine
• 3 pounds baby Yukon potatoes
• 2 tablespoons kosher salt, plus more for seasoning
• 3/4 pound bacon, diced
• 2 yellow onions, diced
• 4 tablespoons olive oil, divided
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons grated Parmesan

Directions

In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.

In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.

In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.

When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.

Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.

Top potatoes with Parmesan and then with sour cream mixture.