Blood orange sherbet

Posted on March 5, 2013 by catrinekelty

Blood oranges are in season and since it is a short one, I can’t resist buying them. They are wonderful eaten as is, in fruit salads or on a bed of greens. They are not as acidic as regular oranges and their sweet juice makes wonderful cocktails. I love them as a soda : Orangina Rouge and the Sanpellegrino Aranciata Rossa being two of my favorites. Trying them as a sherbet was even better! The dramatic red of the juice turned into a beautiful pink frozen dessert so light and refreshing, the perfect ending to our Sunday meal.

BLOOD ORANGE SHERBET

2 cup sugar
2 cup water
1 1/2 blood orange juice (from about 10 to 12 oranges) cold
1/2 cup heavy cream

In a medium saucepan mix the sugar and water. Bring to a boil and simmer for 3 to 5 minutes, making sure the sugar is totally dissolved. You will have what is called a simple syrup. Cool to room temperature and refrigerate until cold (about a hour).

In a large measuring cup with a spout, mix the cold syrup, juice and heavy cream. Pour into an ice cream maker and process according to the manuel ‘s instructions.

Once processed, transfer the sherbet into a freezer safe container and freeze for about 6 hours or overnight . When ready, just scoop and eat. The sherbet will keep in the freezer for about a week.

NOTE: you can make the recipe without the heavy cream, you will then have a sorbet as sherbet usually has dairy and sorbet is fruit juice or puree with simple syrup. I just like that creamsicle taste and feel, thus the heavy cream.

From my kitchen to yours,

CK, la fille du boucher

Chocolate Truffle Cake

Posted on February 14, 2013 by catrinekelty

When we think of love the following icons come to mind: flowers, pink, red, Cupid and…. let’s not forget, Chocolate! For this Valentine’s day I offer you Chocolate Truffle Cake. Flour-less, part cake, part truffle, it is the easiest cake ever! The hardest part is to get it out of the pan! This cake has been part of my go-to dessert repetoire for 20 years and is always a great success, especially with the chocoholics in my life. It came from the Maida Heatter’s Best Dessert Book Ever and the recipe is said to come from the famous Hotel de Crillon in Paris. It is so rich it can easily serve 12 to 16 guests. Served with a soft whipped cream infused with your favorite liqueur it will be the perfect ending for that romantic dinner come Valentine’s day.

CHOCOLATE TRUFFLE CAKE

8 ounces best quality bittersweet chocolate chopped
8 ounces (2 sticks) unsalted butter, each stick cut into four pieces
1 cup sugar
4 large eggs
unsweetened cocoa powder

Preheat the oven at 350 degrees. Prepare an 9 inch round cake pan by buttering the pan liberally and by lining the bottom with parchment paper cut to fit. Butter the paper and dust with a mixture of 1 tablespoon flour and 1 tablespoon unsweetened cocoa powder. Set aside.

In a double boiler melt the chocolate, butter and sugar together over medium heat. Stir frequently until the chocolate and butter have melted and the mixture is smooth with no trace of grains of sugar Remove the top pan from the double boiler and off heat beat the eggs one at a time with a whisk making sure the mixture stays smooth.

Transfer the chocolate mixture into the prepared pan. Place the pan into a sheet pan/jelly roll pan and place in the oven. Add a couple of inch of hot water to the pan and bake for one hour.

Carefully remove the cake pan from the hot water and let cool completely. Once cool, loosely cover with plastic wrap and put in the fridge for about 3 hours or overnight .

Now, is the hard part: to remove the cake from the pan, run a very thin knife around the pan to release the edges. Run some hot water in the bottom of the sink and let the pan stand in for a bit; not too long as the cake will melt. Cover the pan with a cutting board and turn the pan upside down and bang the pan a few times. The cake will finally come out. The cake will be very thin, about 2 inches. Put back in the fridge without removing the parchment paper until ready to serve.

When ready to serve, peel the paper from the cake. Do not worry if the cake looks messy and wrinkled, that is when the cocoa powder comes handy. Transfer the cake to a serving plate or platter and, with a fine mesh sifter, sprinkle the cocoa powder covering the entire surface of the cake. Let sit 30 to 45 minutes before serving.

Serve with a soft whipped cream sauce

1 cup heavy cream
3 tablespoon confectioner sugar
2 tablespoon rum , you can also use Grand Marnier, Kahlua or Cognac

In a cold bowl and beaters from an electric beater, beat the heavy cream and sugar until it holds its shape. You want more of a “sauce” then whipped cream. Fold in the liqueur of your choice and refrigerate until ready to serve the cake.

NOTE: should you have cake left, you can cut into individual pieces, wrap in plastic wrap and freeze as you would chocolate truffles. Just bring back to room temperature before eating.

Happy Valentine’s Day!

From my kitchen to yours,

CK, la fille du boucher

Calzones

Posted on February 8, 2013 by catrinekelty

Calzones always reminds me of my children when they were little. I did not always want to make pizza, and calzones where a good compromise where I was also able to “sneak” in some vegetables. The wonderful cheese filling always made me feel that they were having a good dose of calcium. When it comes to calzones, using the freshest ingredients will make all the difference. I use hand crafted ricotta and mozzarella and end up with a very fluffy calzone. If like my daughter you are a purist, making your own dough can also be an option. They can be made ahead of time, put in the fridge and baked later in the day. Our family likes them served with a good helping of tomato sauce. Add in a big tossed salad and you have dinner!

CALZONES (makes 4)

1 lb pizza dough
1/2 lb ricotta cheese
6 oz fresh mozzarella cut into small cubes
1/2 cup fresh grated parmesan divided
1 egg
1/4 lb ham chopped
1 tablespoon fresh basil
cracked pepper
egg wash : with a fork mix one egg and one tablespoon of milk

Let the dough come to room temperature (out of the fridge for about 20 to 30 minutes). Cut the dough into 4 equal pieces. On a floured surface roll each piece into 6 to 7 inch rounds.

In a bowl mix the ricotta, mozzarella and 1/4 cup of the parmesan . Break the egg in the cheese mixture and carefully mix it in with a fork. Fold in the ham, basil and a turn or 2 of cracked pepper.

Divide the mixture equally between each piece of dough, brush the edges with the eggwash, and fold into a half moon making sure to seal the edges very carefully by pinching the dough together. To make a stronger seal push the edges of the calzone with a fork as you would for a pie.

Put the calzones on a baking sheet lined with parchment paper and a couple of tablespoons of corn meal scattered on the paper. With a knife or scissors, cut 3 small holes in each calzone ( this will prevent the calzones from bursting). Brush each calzone with the egg wash making sure it does not drip heavily on the sides or the calzones will stick. Sprinkle the remaining 1/4 cup of parmesan on top of the calzones.

Bake on the middle rack of a preheated 375 degree oven for 20 minutes, rotating the pan halfway through baking.

Serve with your favorite sauce.

NOTE: Thanks to my daughter Maya for the addition of the egg wash and parmesan, she is now the calzone expert in the family. You can replace the ham for cooked sausages or 1 cup cooked spinach and onion – but make sure all the moisture is gone from the spinach or you’ll end up with a soggy calzone.

From my kitchen to yours,

CK, la fille du boucher

Tomato Coulis

Posted on January 23, 2013 by catrinekelty

Tomatoes will not be in season for another six or seven months. As I look at the sleeping garden outside I dream of the taste of a freshly picked tomato – the classic taste of summer. In the meantime I make do with what is available in stores. Once in a while my local farm stand will have a basket of tomatoes at a reduced price, which are not as great as their August counterpart but are perfect for tomato coulis. The beauty of the recipe is that you can use tomatoes that are a bit “beat up”, cutting around the “bad” parts. This tomato coulis keeps in the fridge for about 2 weeks and freezes beautifully – It involves simple ingredients cooked together and can make a perfect base for sauce. It can also be used as follow

substitute a cup of coulis in a recipe that calls for one chopped tomato in a soup or stew
add one tablespoon of tomato paste for every cup of coulis and reduce at a simmer for 15 minutes for a quick tomato sauce
puréed in a blender and use as a light sauce for fish or chicken

TOMATO COULIS (makes about 10 cups)

5 to 6 pounds tomatoes washed, cored, blemishes removed and chopped
3 tablespoons olive oil
3 medium onions chopped
3 garlic cloves minced
1 tablespoon sea salt
1 tablespoon oregano
1 tablespoon basil

Heat the oil in a large pot or dutch oven. Add the onions and cook until soft, about 5 minutes. Add the garlic, stir for a minute. Add the tomatoes, salt and herbs. Bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes. Take the cover off and cook for another 15 minutes. The coulis will be watery and thinner than a sauce. Use immediately or cool down and pack in containers.

NOTE: when I see tomatoes on sale or have a lot of tomatoes about to go bad that is when I make coulis and often use different kinds in the mix: cherry tomatoes, grape tomatoes, etc. Instead of regular onions you can substitute leeks, red onions or shallots.

From my kitchen to yours,

CK, la fille du boucher

Boeuf Bourguignon

Posted on January 13, 2013 by catrinekelty

As I am moving into the new year and recovering from the flu I am drawn to less complicated foods. The days are not as short as they were a month ago, but the cold still makes me want comfort food – slow food, braised meats, and sauces I can dip big chunks of crusty bread in. Boeuf Bourguignon comes to mind, a comfort dish served often in the winter in my childhood. This dish can be served family-style on a weeknight or for company on the weekend. I like to serve it with a side of sautéed green beans and roasted potatoes. It is also good with mashed potatoes or on its own with a tossed salad at the end of the meal. No matter what, do not forget the bread!! If you have the patience, serve it a day later as all the flavors will be enhanced after sitting an extra day in the fridge.

BOEUF BOURGUIGNON (serves 6 to 8 )

4 pounds beef chuck (roast or steak) cut into one inch cubes
8 oz bacon cut into 1/4 inch pieces
2 cups chopped onions
3 cups beef stock
3 cups red wine
2 tablespoon tomato paste
1 teaspoon thyme
1 bay leaf
salt, pepper
3 tablespoon flour
4 carrots peeled, cut into 2 inch matchstick
2 cups pearl onions ( I use frozen one that I thaw before using or you can use fresh ones, drop them in boiling water to loosen the skin and peel. Place in a sauteed pan, cover with water half way and simmer for 20 minutes or until tender)
10 oz mushrooms quartered
3 tablespoon unsalted butter
1/4 cup chopped italian parsley

Preheat the oven to 350 degree.

In a large dutch oven sautée the bacon until nicely browned. With a slotted spoon transfer the bacon to a plate with paper towel to drain. Transfer all but 1 tablespoon of bacon fat to a small heatproof dish. Sautée the beef in the remaining tablespoon of bacon fat until brown on all sides. You might have to do this in 2 to 3 batches as you don’t want to crowd the pan. Transfer the beef into a separate dish as you brown it, adding more bacon fat as needed in the dutch oven. Once the meat is all browned, add a bit more fat in the pan and sautée the onions until soft and translucent, about 5 minutes.

Dust the pan with the 3 tablespoon of flour and cook for about 2 minutes making sure the flour absorbs all the moisture in the pan. Quickly whisk in the stock and wine, making sure there are no flour lumps and bring to a slow boil while stirring. The sauce will thicken slightly. Whisk in the tomato paste. Add 1/4 teaspoon salt, pepper and the thyme. Transfer the beef and bacon back into the pan, cover and cook in the oven for 2 hours.

In the meantime prepare the vegetables. In a pot of boiling water blanch the carrots for 5 minutes, drain in a colander, rinse under cold water, and set aside. In a large sautée pan melt 2 tablespoon of the butter and sautée the quartered mushrooms until golden and crispy around the edges ( about 15 minutes ), put aside. In the same pan, melt the remaining 1 tablespoon butter and sautée the pearl onions until they are a nice golden color ( about 10 minutes) and set aside.

When the Bourguignon is done, stir the vegetables in and return to the oven for another 15 minutes. Taste and seasoned with more salt and pepper if needed. Add the chopped parsley before serving. Should you decide to eat it the next day, let it cool to room temperature, keep in the dutch oven or transfer to a container, and refrigerate until ready to serve. You can reheat in the oven or on top of the stove, stirring once in a while to make sure the bottom of the dutch oven does not burn.

NOTE: Why cut a piece a beef rather than buying already prepared stew meat? The stew meat from the supermarket is often from different cuts of beef that will not cook the same way thus sometime causing “tough” pieces in the stew.

From my kitchen to yours,

CK, la fille du boucher

Lobster Ravioli with tarragon cream sauce

Posted on December 26, 2012 by catrinekelty

Every family has its holiday menu traditions. Our family celebrates the Réveillon, the night before Christmas with its special menu of Coquilles Saint-Jacques and soupe à l’oignon. Come Christmas day we have a second family meal with a different menu of beef tenderloin with mushroom sauce, Bûche de Noel, and my signature lobster raviolis. They are delicious, easy to make and can be served as a first course or a light meal with a tossed salad. The tarragon cream sauce gives the dish that bit of acidity that complements the rich creamy lobster filling. We did have them on the menu yesterday but you don’t need to limit yourself to Christmas to make them as they are a great addition to any menu year round. lobster ravioli ingredients

LOBSTER RAVIOLI (makes about 62 raviolis)

meat from 2 1.5 pound lobsters ( about 14 to 16 oz of meat) chopped
1/4 cup scallions chopped fine
1 teaspoon grated lemon rind
1 tablespoon chopped fresh tarragon
1 tablespoon lemon juice
6 ounces cream cheese room temperature
salt and pepper to taste
62 wonton wrappers

In a large bowl mix the lobster meat, scallions, tarragon, lemon rind and juice. With a fork, work the cream cheese into the lobster mixture making sure it is all incorporated and that there are no large lumps of cream cheese by using your hands to lightly mix. Taste and season with salt and pepper if needed. Set aside.

On a large clean working surface lay the wonton wrappers 10 to 12 at a time. Put about 1/2 tablespoon in the middle of each wonton. Fill a small bowl with warm water. Dip your finger or a small pastry brush in the water and wet the edge of the wonton, fold into a triangle, and press the wet edges together sealing the filling inside. Repeat until you have used all the filling. As you make the raviolis, put them on a baking sheet that has been dusted with a bit of cornstarch to avoid the raviolis sticking to each other or the surface. As you will have more then can fit the baking sheet, cover the first layer loosely with a piece of wax or parchment paper also dusted with cornstarch. When done loosely cover with plastic wrap and put in the fridge until ready to cook. lobster ravioli

When ready to cook, bring water to boil in a large pot. Gently put the raviolis in the boiling water, 8 to 10 at a time ( do not crowd the pot) for about 1 to 2 minutes. The raviolis come to the surface when cooked. Remove with a slotted spoon and serve in individual shallow bowls or plates with a couple of tablespoons of sauce.

TARRAGON CREAM SAUCE

10 to 12 peppercorns
2 branches fresh tarragon
1 cup dry white wine
1.5 cup vegetable broth
1 small shallot chopped
2 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream

Put the peppercorn, tarragon, wine, broth and shallot in a small saucepan. Bring to a boil and let reduce for about 20 minutes. Pour the mixture through a fine mesh strainer, discard the solids and save the liquid. In another small saucepan melt the butter, add the flour, and cook for 1 minute letting the flour absorb the butter. Whisk in the broth and cook for 5 minutes letting the mixture thicken slightly. Reduce the heat to low and slowly whisk in the heavy cream.

NOTE: The raviolis and the sauce can be made 1 to 2 days ahead. Make sure that you don’t bring the sauce to a boil when reheating it as the cream can separate. Otherwise you can make the sauce and add the cream when ready to serve. As a first course I serve 4 to 5 raviolis per person.

From my kitchen to yours,

CK, la fille du boucher

Panforte

Posted on December 22, 2012 by catrinekelty

I never make fruitcake – I have never had to and why should I when my mother makes a great one and I am always sure to get a loaf to bring home come Christmas. Panforte is another story, and it has become a tradition in my family. I was introduced to it when I first moved to Boston in the early 80’s and worked at Rebecca’s on Charles Street. I was familiar with nougat but this variation with its intense citrus chocolate flavor won me over. Getting to be on the team for the Boston Globe Magazine food page on Sundays 8 years ago not only brought a new friend (Adam Ried) into my life, but also a ton of his fool-proof recipes – panforte being one of them.

PANFORTE (makes an 8 or 9 inch panforte)

unsalted butter for the pan
2 teaspoons plus 1/4 cup unsweetened Dutch-process cocoa powder
1 tablespoon ground cinnamon
1/2 cup all -purpose flour
2 teaspoons ground ginger
salt and pepper
1/8 teaspoon ground cloves
pinch freshly grated nutmeg
1 1/3 cups chopped candied orange peel (8 onces)
2.5 cups hazelnuts, lightly toasted, skinned (wrap toasted nuts in a kitchen towel and rub to remove skins), and roughly chopped (about 12 ounces )
3/4 cup honey
3/4 cup granulated sugar
2 ounces bittersweet dark chocolate, melted
confectioner’s sugar, for dusting

Set the rack in the middle position of the oven and heat to 300 degrees. Generously butter an 8 or 9 inch springform pan, line the bottom with parchment paper and butter the paper. In a small bowl, mix 2 teaspoons of the cocoa powder and 1/2 teaspoon cinnamon, dust the pan with the mixture and set pan aside.

In a medium bowl, whisk together the remaining cocoa powder, remaining cinnamon, flour, ginger, 1/8 teaspoon salt, 1 teaspoon pepper, cloves and nutmeg. Add the orange peel and work it into a mixture with your fingers, separating and coating the pieces. Add the hazelnuts and toss to combine. chocolate and orange peel

In a small saucepan, over medium heat and stirring occasionally, bring the honey and granulated sugar to a strong simmer; continue to simmer without stirring until the mixture registers 240 degrees on an instant-read thermometer, about 51/2 minutes. Add the honey-sugar mixture and the melted chocolate to the orange-nut mixture and rapidly stir to combine well. Pour the batter into the prepared pan and with wet hands or the back of a large spoon, press the batter into an even layer.

Bake until the panforte is firm and the surface is glossy, about 35 minutes. Cool for 30 minutes, remove the sides of the pan and cool the panforte completely before removing the parchment paper. Dust the top, bottom and sides of the panforte generously with confectioner’s sugar and rub it in with your fingers. Serve cut in thin wedges. Wrapped well and stored in an airtight container at room temperature, the panforte keeps for about one month. You can dust it with more confectioner’s sugar before serving.

ADAM’S NOTE: work quickly once you add the honey syrup to the other ingredients, as the mixture will begin to stiffen almost immediately

MY NOTE: I sometimes use orange infused chocolate for a deeper orange flavor. Both Lindt and Taza make good flavored chocolate.

From my kitchen to yours,

CK, la fille du boucher. panforte with rum

Moules Marinieres

Posted on December 19, 2012 by catrinekelty

During the holiday season things can get pretty hectic – but I refuse to compromise on eating a nice meal because we are all in a hurry. Here is a recipe that is a total reward: quick, delicious and in-season ingredients. You can use it as a first course or as a meal accompanied by a nice tossed salad. This is a dish from my childhood, my parents would make it in the fall and winter. As children we loved it! We were allowed to eat with our hands and have as much bread as we wanted! You will need that bread to soak up all the delicious left over broth in your bowl.

Mussels are pretty much available year-round now but they tend to be plumper in the winter. I recommend buying them the same day you will cook them, store them in the fridge in a bowl uncovered with NO water so they can breathe. The ones you buy at the store are farm-raised so you only need to give them a quick rinse before using them.

MOULES MARINIÈRES

4 to 5 pounds mussels
2 to 3 tablespoon unsalted butter
one large or 2 small tomatoes, peeled, quartered, seeded, and chopped
one leek, cleaned, cut in half length wise and sliced thin (white and light green part) or one large onion chopped
3 garlic cloves minced
2/3 cup dry white wine or white vermouth
1/3 cup chopped parsley

In a very large stockpot (large enough so you will be able to move the mussels around as you stir) melt the butter. Add the garlic and leek or onion and sautée until it starts getting soft, about 3 minutes. Add the tomatoes and stir until they are soft and release a bit of their juice, another 2 minutes. Add the cleaned mussels and stir until they have all been covered by the vegetables. Add the wine or vermouth and cover the pot allowing the mussels to steam. After 10 minutes check the pot and give the mussels a stir checking at the same time to make sure they have opened. Put the lid back on, turn off the heat and let sit another 3 minutes. Before serving toss with the parsley. mussels

Transfer the mussels in a large bowl or individual bowls, discarding any unopened mussels. Serve with chunks of crusty bread. bread basket

NOTE: I am partial to the mussels from Prince Edward Island and Newfoundland. Should you decide to make the recipe you can also go to the following site and view my video tutorial on how to make the dish.

from my kitchen to yours,

CK, la fille du boucher mussel shells

Oysters!

Posted on December 15, 2012 by catrinekelty

I will eat oysters over chocolate …and I mean a good dark chocolate. If I really want to “treat” myself, I’ll run to the store and buy a dozen oysters and we’ll have them as an appetizer with a nice glass of sparkling white wine. It’s one of those foods that makes me happy – and fortunately my husband, Philippe, not only feels the same way, but is also the best at chucking! We are very partial to the oysters from Prince Edward Island and New Brunswick: Malpeque, Caraquet, Raspberry Point, Beausoleil, French Kiss… So when we visit my family in Montreal we make a stop at our favorite poissonnerie, Odessa, fill up the cart with oysters, and off we go to my parents.

All you need to enjoy your oysters is a proper knife and your favorite sauce. When it comes to the knife you need one with a sturdy blade – a nice point to open the oyster but also flat to get around the shell to open it. As for the sauce, some use tabasco, lemon, or cocktail sauce. I am partial to Mignonette Sauce.

MIGNONETTE SAUCE

1/2 cup red wine vinegar
2 tablespoon finely chopped shallots
cracked pepper

Mix all ingredients in a small bowl and serve with the oysters.

NOTE: only eat oysters in a month with “r” ! Where does that come from? Oysters spawn from May to August and tend not to be as plump and flavorful. Plus there is the added factor of eating raw seafood in the heat of summer and the fear of getting food born illnesses.

From my kitchen to yours,

CK, la fille du boucher

Peppermint Bark

Posted on December 12, 2012 by catrinekelty

Come December I go in full kitchen-gift-giving mode. Along with bottling the limecello and limoncello that have been macerating for the last five weeks, I start making peppermint bark. It has been a 15 year tradition and everyone looks forward to getting their peppermint bark for the holidays: friends, family, co-workers and neighbors. I must admit I look forward to making it, and finding the right container to package it in is a big part of the fun . Unwrapping the candy canes can however be a sticky mess: tacky fingers and the static from the cellophane wrapper transforms the kitchen into a battle field. On the other hand, watching the white chocolate melt into a glossy, creamy sauce and the smell of peppermint permeating the kitchen makes the battle worth while. Truth be told – my peppermint bark is not mine but Martha’s . I found the recipe years ago in a December issue in the “good thing” section of MS Living Magazine. I make a few batches, break the bark into chunks, pack them in pretty containers and give them away! It is indeed a good thing.

PEPPERMINT BARK

12 peppermint candy canes (6oz)
2 lbs white chocolate
1 tablespoon peppermint extract

Cover a cookie sheet with parchment or wax paper.

In a food processor coarsely chop (by pulsing) the candy canes. In the meantime, in a double boiler melt the chocolate until smooth and glossy. Off heat mix the chopped candy canes and the peppermint extract.

Quickly pour the mixture on the cookie sheet spreading the chocolate to cover the paper.

Let sit in the refrigerator or in a very cold room for 30 minutes or until set.

When ready…cut, break, share, give, eat.

NOTE: to all my peppermint bark recipients: don’t worry ! Posting the recipe does not mean I will stop making and giving the bark during the holiday season.

From my kitchen to yours

CK, la fille du boucher

Catrine Kelty Food Stylist

la fille du boucher / the butcher's daughter

Category Archives: Recipes

Blood orange sherbet

Chocolate Truffle Cake

Calzones

Tomato Coulis

Boeuf Bourguignon

Lobster Ravioli with tarragon cream sauce

Panforte

Moules Marinieres

Oysters!

Peppermint Bark