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

Kitchen tools I like

Posted on February 28, 2013 by catrinekelty

When it comes to being in the kitchen we all have our favorite knife to cut with, the mug or glass we drink in and of course those fun tools/gadgets/small appliances. I thought I would share some of mine with you once in a while.

MICRO GRATER / ZESTER

By now mostly everybody is using a micro grater and you can find them in speciality kitchen /cooking stores as well as discount and outlet stores. I use my micro grater mostly for grating parmesan, nutmeg and for zesting citrus but also when I need a fine grate for chocolate, ginger and even garlic.

HAND HELD CITRUS PRESS

What did I do before I had this tool in my life! Squeezing by hand with a fork into the flesh of the lemon or lime, having to deal with straining to get rid of the seeds. This press gets the most juice out of the fruit and the seeds never make their way out. Again one of those gadgets that you can find basically in all food and kitchen related stores. They are also sold in the fruit section of grocery store next to the lemons and limes. Just make sure when you purchase one that it is not made out of plastic but out of metal, as you will get more leverage when pressing.

THERMAPEN

This is my most expensive tool. I got it as a gift from my husband one year and was shocked when I discovered the price! About $100 and they are not sold in discount stores! But you can sometimes find them on amazon or on their site at a reduction for around $89. All that to say that it is a great tool to have in the kitchen, one of those tools that makes you think : how did I live without you? It is especially great when you need that precise moment when your sugar has to reach that perfect temperature for making caramel. The reading is instant so great for roasting and grilling meat. The fact that they now come in different colors makes you wish you could own more then one.

I have a few more tools and appliances that I will post about in the coming months – hoping this will help you in your kitchen. What are your favorite tools?

from my kitchen to yours

CK, la fille du boucher

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

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

Hard boiled eggs

Posted on February 12, 2013 by catrinekelty

A post on boiling an egg? Well, yes. I love hard boiled eggs – a good hard boiled egg that is. Believe me it’s an easy thing to “mess” up. I don’t want it boiled to a pulp, none of that grey ring around the yolk. Funny enough the fresher the egg the harder to peel! We get our eggs from a local farm and I wait a week if I want to make hard boiled eggs. They will keep it in the fridge for 4 to 5 days but in our house they don’t make it that long. Egg salad for sandwiches, chopped in a bed of greens or simply on their own with some finishing salt they are SO delicious.

HARD BOILED EGGS (for 6 eggs)

Put the eggs in a single layer in the bottom of a saucepan. You don’t want to crowd the pan or have the eggs on top of each other, they will crack. Cover the eggs with cold water, covering them by about 2 inches. Cover the pot and bring the water to a boil. Just as it starts boiling, take off the heat and let sit covered for 17 minutes.

Drain the eggs and run under cold water. The eggs will peel easier if cold. Put them in the fridge and peel when ready to use.

A little “styling” trick: when making deviled eggs and you want the yolk right in the middle of the egg, let the carton sit in the fridge on its side overnight, you will have perfectly centered yolks.

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

Tuscan (inspired) soup

Posted on January 30, 2013 by catrinekelty

I always feel soup is in order when the days get colder. Here is a soup I like to serve on a Saturday for lunch. Served with a big chunk of crusty bread and plenty of fresh grated parmesan it is a welcome meal in front of the fire while it is freezing outside. It is also a great way to enjoy all those winter greens available this time of year. Experiment by substituting or combining kale, swiss chard or spinach.

TUSCAN SOUP (serves 4)

2 tablespoon olive oil
1 cup diced carrots
1 celery stalk diced
1 medium onion chopped
2 garlic cloves minced or pressed in a garlic press
1 chopped tomato or 1 cup tomato coulis
6 cups vegetable or chicken stock
1 teaspoon each oregano and basil
1 cup zucchini diced
4 (loose) cups baby kale
1 can (15 oz) white beans

Heat the oil in a large stockpot, add the carrots, celery and onion. Cook until soft, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add the tomato or tomato coulis, stock and herbs and bring to a boil. Reduce the heat to low and simmer covered 10 to 15 minutes. Add the zucchini and simmer another 5 minutes. Add beans, simmer another 5 minutes. Off heat add the kale, cover and let sit 10 minutes. Serve with grated parmesan.

NOTE: This soup is great as a vegetarian meal but for you meat eaters, if you want a more robust meal you can add 8 oz of cooked sausages or grilled chicken when adding the beans.

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

Happy New Year

Posted on December 31, 2012 by catrinekelty

2013 new year Three months ago I started this blog and have had a wonderful time sharing recipes and ideas. I would like to wish you all a wonderful New Year and thank all my followers and visitors for the support and feedback. I am looking forward to 2013 and can’t wait to see what the year will bring. Happy New Year! may it be filled with joy, love, good health and wonderful food (of course).

from my kitchen to yours,

CK, la fille du boucher

Catrine Kelty Food Stylist

la fille du boucher / the butcher's daughter

Blood orange sherbet

Kitchen tools I like

Berry Coulis

Chocolate Truffle Cake

Hard boiled eggs

Calzones

Tuscan (inspired) soup

Tomato Coulis

Boeuf Bourguignon

Happy New Year