Warm Chocolate Pudding Cakes
Serves 4
6 T. or 3 oz. Butter
2 oz. Semisweet chocolate
2 oz. Unsweetened chocolate
2 lg. whole eggs
2 egg yolks
¾ cup powdered sugar
1 t. vanilla
6 T. flour
¼ t. salt
Butter four 4-6 oz. ramekins and dust w/ granulated
sugar.
In a Bain Marie melt the butter and both chocolates and
whisk to smooth and let cool a bit.
Meanwhile, in a bowl whisk together the eggs, yolks and
sugar. Slowly add the melted chocolate mixture. Add the
vanilla, flour and salt.
Scoop into the ramekins.
When ready to serve preheat the oven to 450. Bake about
10 minutes. The center should just be barely set.
Loosen the cakes w/ a knife and invert onto plates.
Serve dusted w/ powdered sugar. TOP
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Potato Dauphinoise
Serves 8-10
2 T. butter, room temperature
3 Garlic cloves
6 lg. Baking Potatoes, peeled and sliced 1/8-inch thin
1 cup Sour cream
1 ½ cups Heavy cream
Nutmeg
1 cup Swiss Cheese
Lightly smash the garlic cloves and rub the interior of
a 9 x 13-inch baking dish with them and discard. Coat
the butter in the pan.
In a bowl, toss the potato slices with salt, pepper and
a little nutmeg. Place in the dish.
In a bowl, whisk together the sour cream and cream and
pour over the potatoes. Top with the cheese and bake in
350 oven about 1 hour or until the potatoes are tender.
TOP
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Bacon
Wrapped Beef Tenderloin with blue cheese butter
Serves 4
Four-5 oz. beef tenderloin fillets
4 slices bacon
Compound butter:
1 stick butter (4oz.), room temperature
2 T. Crumbled blue cheese
Pinch chopped parsley
1 t. lemon juice
Salt and pepper
Heat an oven to 375 and par cook the bacon strips. They
should render some fat and be partially cooked but not
crisp.
Season the beef and wrap the bacon around the sides.
Secure with string.
Make the compound butter:
In a mixer or a bowl mix together all the ingredients
and season to taste.
Roll into a log using parchment paper and chill.
When ready to serve, heat a sauté pan on medium-high
heat and add 2 Tbl. Butter. Add the steaks and sear on
both sides. Transfer pan to 450 oven and let cook to
desired doneness.
When the steaks are done, slice of a coin of blue cheese
butter and place atop each fillet. Serve immediately.
TOP
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Shaw’s French Onion Soup
Serves 8
4 T. butter
5 large yellow onions, sliced
1 bay leaf
2 sprigs fresh thyme
¼ cup dry white wine
8 cups chicken stock
1 baguette
2 Garlic cloves
6 T. Butter, melted
~ ½ cup Parmesan, grated
12 slices Aged Swiss cheese (Emmenthaler is what we use)
Melt the butter in a large pot over medium-low heat. Add
the onions and cook 1 hour or more or until the onions
are dark brown. Add the bay leaf and thyme and wine and
let the wine cook a couple of minutes. Add the stock and
bring to a boil. Turn down to a simmer and cook 30
minutes. Taste and season.
Meanwhile slice the baguette into round slices about
½-3/4 inch thick. Rub with a garlic clove and brush with
melted butter and sprinkle with a little parmesan. Bake
in a 375 oven until browned lightly and crisp.
TOP
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Shaw’s Crème Brûlée
Makes: 10-4 oz. Brulee’s
4 cups Heavy cream
½ vanilla bean, split, scraped
Pinch salt
10 egg yolks
5 T. sugar
1 t. vanilla extract
Heat Cream with vanilla bean and salt until it just
comes to a boil.
Whisk the yolks, sugar and extract in a bowl. Whisk in
the hot cream. Strain.
Ladle the custard into the dishes and place on a flat
cookie sheet. Place the sheet in a 325 oven and pour hot
water around the ramekins, or until it comes about 1/3
of the way up the sides. Bake about 35-50 min or until
the center is set.
Chill until ready to serve. Sprinkle each Brulee with
about 1-2 T. sugar and burn with a torch.
TOP
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Grilled Pesto Chicken
Skewers
Serves 4-6
4 Chicken,
boneless skinless, cut into long strips
Cherry Tomatoes
Skewers
Basil Pesto:
2 cloves Garlic
2 cups fresh Basil leaves, loosely packed
3 T. Pine nuts
2/3 cup Parmigiano, grated
½ cup Extra virgin olive oil
Salt & Pepper
Assemble the pesto:
Turn on a food processor fitted with a metal blade and
drop in garlic cloves through top opening and process
until finely minced.
Turn off processor, add pine nuts and cheeses and
process until finely minced.
Turn off processor and add basil leaves.
Turn on processor and begin to add oil in a steady
stream through top opening.
Process until incorporated and taste and season.
Skewer the chicken in a ribbon fashion with the whole
cherry tomatoes.
For two strips of chicken you will need about 3
tomatoes.
Place the chicken in bowl and add enough pesto to
generously coat the chicken skewers.
Preheat your grill and grill the skewers.
Drizzle with additional pesto. TOP
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Breakfast Lemonade
Makes 1 pitcher
1-12oz.
can lemonade concentrate, thawed
1 ½ cups mango nectar, chilled
3 cups cold water
Ice
2 cups diced fruit (mango, watermelon, strawberries or
blueberries, etc.)
Whisk
together the lemonade, mango nectar and cold water.
Add the fruit and ice. TOP
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Malted Ice Cream Pie
Yield: 1-10-inch pie
1-10inch Oreo crust, prebaked and frozen
Filling:
6-7 cups high quality vanilla ice cream
1 t. vanilla
1 T. vanilla malt powder
2 T. Kahlua
1 ¼ cup slightly smashed malted milk balls
Combine
all the above in a chilled mixer bowl. Put in chilled
cooked Oreo crust and smooth the top. Cover and freeze
for 1 hour.
Topping:
1/3 cup marshmallow topping
1 cup heavy cream
2 t. malt powder
½ t. vanilla
Whip
together all the above ingredients to stiff peaks and
spread on top of malted ice cream.
Freeze pie again until solid. Cut into wedges.
Serve each piece with hot fudge sauce poured over the
top and sprinkle with crushed malted milk balls. TOP
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Warm
Chocolate Pudding Cakes, pre-oven
Warm
Chocolate Pudding Cakes, out of oven
Warm
Chocolate Pudding Cakes, finished
Shaw's
French onion soup |
