Berry Coulis

Posted on February 20, 2013 by catrinekelty

Here is a simple little recipe when you have a surplus of berries. This time of year I make it with berries frozen from last summer’s bounty. You can make it with one kind of berry but I like a mixture. It keeps in the fridge for about a week but again in this house it’s gone before you know it! I like it mixed with yogurt for breakfast but it can be used as a sauce on ice cream, poached pears, pound cake or simply on its own.

BERRY COULIS

6 cups of mixed berries: blueberry, strawberry and raspberry (frozen or fresh )
1 cup sugar
1 tablespoon cinnamon
2 tablespoon fresh lemon juice
1/2 teaspoon fresh cracked pepper
1/4 teaspoon fine sea salt
3/4 cup red wine

Stir all the ingredients in a saucepan. Bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes. Cool down to room temperature, serve or pack in a glass container and refrigerate until ready to serve.

NOTE: For a refined sauce transfer the mixture into a fine mesh sieve, place over a large bowl and press all the solids until you end up with a smooth sauce and all you have left in the sieve are seeds and pulp. Store and serve in the same way as above.

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

Poached Quince

Posted on December 2, 2012 by catrinekelty

Quince: the stylist in me loves their shape, their color, and the way they are overall so photogenic. The cook in me loves their taste and their aroma as they ripen. Not quite like a pear, not quite like an apple … I can’t resist buying them, they are even so beautiful as an arrangement on the dining room table. Last week I used them as a centerpiece on my Thanksgiving table; this weekend, they are ready for poaching. I like them warm or room temperature, on their own with a bit of the poaching liquid or with granola and yogurt in the morning.

POACHED QUINCE

3 large ripe quince peeled, cored and cut into 1/2 inch slices
4 cups water
1/2 cup sugar
1/3 cup honey
one vanilla bean cut lengthwise
one half lemon
1 stick cinnamon

In a large saucepan bring the water, sugar, honey, vanilla, lemon and cinnamon to a low boil. In the meantime peel the quince, quartered and cored. Quince are a little “tougher” than pears or apples so make sure you get rid of all the fibers around the core while being careful not to cut yourself in the process.

Once cut, transfer the quince to the boiling mixture. Bring to a simmer and cover. Simmer on low for about an hour or until the quince is tender, testing by piercing with a knife.

Let cool to room temperature and serve. Refrigerate up to a week.

NOTE: The poaching liquid makes a delicious base for cocktails.

From my kitchen to yours,

CK, la fille du boucher

Decorating The Thanksgiving Table

Posted on November 21, 2012 by catrinekelty

For many, along with having the Thanksgiving meal ready there is the added stress of setting a pretty table. I personally like my table simple and on a small budget. It’s fine in the summer when the flowers are abundant in the garden but in November? No worry, you can still bring the outside in and here are a few ideas.

Go take a walk in the backyard or in the woods and cut small branches of evergreen: boxwood, pine, cedar. They will make a great base or filler for you centerpieces.

Mix those greens with spray roses bought at the supermarket. Those inexpensive flowers are one of my favorite: they come in a variety of colors and with their small cluster of roses you feel you get a lot for your money. Cut them down and arrange them in small glass, ceramic or silver containers.

This time of year, grocery stores offer a variety of beautiful fruits . Arranging them on pedestals, bowls or plates and garnished with greens will dress up the table, and provide the added bonus of being able to eat them the next day. You can play with pomegranates, quince, kumquats, baby pears, apples or pumpkins.

Don’t limit yourself to flowers – arrange a variety of herbs in small glasses or jelly jars.

While waiting for your guest, transform your cocktail setup into a centerpiece: champagne glasses and bottle on a pretty tray.

For a festive touch, fill small shallow bowls with cranberries, kumquats or chestnuts; add a small votive candle.

Let your imagination run! The combinations are endless!

NOTE: Don’t throw that turkey carcass away! My next post will be about making turkey stock.

From my kitchen to yours! Happy Thanksgiving!

CK, la fille du boucher

Gratin de Chou-Fleur / Cauliflower Gratin

Posted on November 17, 2012 by catrinekelty

It’s not too late to add this side dish to your Thanksgiving table. I did not grow up celebrating Thanksgiving but this dish from my childhood has all the makings to be part of the feast: creamy, cheesy and easy! This is my mac&cheese comfort food. Great on its own with a tossed salad for lunch or add some leftover cooked ham to the cauliflower and you have dinner.

GRATIN DE CHOU-FLEUR

Medium size cauliflower cut into 2 inch chunks florets and pieces, you will have about 8 to 10 cups of florets
4 tablespoon unsalted butter
4 tablespoon all purpose flour
3 cups warm milk
pinch of nutmeg
salt and pepper
1.5 cup grated gruyere or cheddar cheese

Put florets in a colander, rinse and clean under cold water. Bring a large pot of water to boil. Add a pinch of salt, drop the cauliflower in the boiling water, reduce the heat to medium/high and cook for 8 minutes. Drain the florets, transfer to a large bowl and set aside.

In the meantime, melt the butter in a saucepan. Add the flour, stir and cook for 2 minutes. Slowly whisk in the milk and keep whisking until thick about 5 minutes. Add a pinch of nutmeg and salt and pepper to taste. Off heat stir in a half cup of the cheese before slowly mixing it into the bowl with the cauliflower until the florets are covered with the mixture.

Butter a gratin or lasagna dish with one tablespoon of butter. Transfer the cauliflower to the dish and sprinkle with the remaining one cup of cheese. At this point you can cover the dish, refrigerate and bake the next day.

Preheat the oven at 350 degrees and bake the gratin for 20 to 30 minutes or until bubbly and the cheese is melted and golden.

NOTE: You want to make sure you do not overcook the cauliflower or you will end up with mashed cauliflower. Be careful with the salt as some cheese can be salty. Taste the sauce before adding any.

From my kitchen to yours!

CK, la fille du boucher

Catrine Kelty Food Stylist

la fille du boucher / the butcher's daughter

Category Archives: Uncategorized

Berry Coulis

Calzones

Poached Quince

Decorating The Thanksgiving Table

Gratin de Chou-Fleur / Cauliflower Gratin