Week 4-Bakalva

This recipe is from Michael Symon 

http://www.foodnetwork.com/recipes/michael-symon/baklava-recipe.html

This recipe will surely impress your friends, family, co-workers.  I always thought that baklava was hard to make, but not the case! Just read through the recipe before you begin.  I have some tips at the end, so be sure to read them if you are going to make this.

Total Time:

7 hr 30 min

Prep:

30 min

Inactive:

6 hr

Cook:

1 hr

Yield:about 40 pieces

Level:Easy

Ingredients

For the Baklava:

1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish

1/2 teaspoon ground cinnamon, or to taste

1 cup ground zwieback crackers or breadcrumbs

4 sticks unsalted butter, melted

16 sheets phyllo dough (thawed, if frozen), cut in half

For the Syrup:

3 cups sugar

1 6 -to-8-ounce jar honey

1 to 2 tablespoons fresh lemon juice

Directions
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

There are a few things that I would do differently than the original recipe.  First, you only need two sticks of margarine, not four. Throw in another half just to be safe.  Next, you really only need about 1/2 -2/3 of the syrup at the end, so I recommend scaling back on those ingredients, as well, unless you like your baklava swimming in syrup.  I bought pre-chopped nuts and put them in a mini food processor in an attempt to make them a little smaller.  The result was some powder, some chopped to the correct size, and some too big. Next time, I will chop them by hand to get more consistency.  Lastly, I threw a dash or so of ground cinnamon into the syrup. Some reviewers of the recipe put a cinnamon stick in, and also added vanilla. I did not try the vanilla in my syrup.  

WEEK 3-Linzer Sandwich Cookies

This recipe is from  Alex Guarnaschelli

These sweet linzer cookies are a favorite of one of my good friends who happens to be having surgery this week, so I decided to make her a batch of her favs.  The flavor and texture of these cookies were great, but I believe there is an easier to way to make them.  I will explain at the end. Here is the original recipe:

http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/linzer-heart-sandwich-cookies-2-recipe/index.html

Ingredients

The Cookie Batter:
2 1/2 sticks lightly salted butter
3/4 cup granulated sugar
2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies
1/2 cup slivered almonds, ground
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup seedless raspberry jam
Powdered sugar, optional
Special equipment: 2 heart-shaped (or round) cookie cutters, one about 1 1/2 inches and one about 3/4 inches
Directions
For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.

In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.

Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one-third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make 3 dough "sandwiches." Press these wax paper and dough sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place 2 of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2. Let them chill at least 10 minutes.

Preheat the oven to 350 degrees F.

Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the hearts neatly in a single layer on a greased baking sheet. Repeat with the other 2 sheets, reserving any scraps.

Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between 2 of the pieces of wax paper and cut additional hearts, if desired.

Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the tray for a few minutes before gently transferring them to a flat surface.

Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly as well. Spoon 1/4 to 1/2 a teaspoon raspberry jam on each bottom and place a top heart on squarely on each. Dust with powdered sugar if desired.

I would make these again. The texture of the cookie due to the ground almonds is wonderful!  However, I would simplify Alex's method a little bit.  Rather than make dough sandwiches in the wax paper prior to chilling it as described in the recipe, I would just make three dough balls and wrap them in saran wrap before chilling.  When I tried making the dough sandwiches and flattening the dough by hand, I made the dough too thin, which meant I had to roll it up into a ball and start all over. In addition, the dough stuck to the wax paper.  I would also use a mixer to gently combine the wet and dry ingredients to form the dough rather than mix by hand.

WEEK 2 Honey-Butter Baked Chicken with Mashed Sweet Potatoes

This recipe is from Emeril Lagasse.

http://www.foodnetwork.com/recipes/emeril-lagasse/honey-butter-baked-chicken-with-mashed-sweet-potatoes-recipe.html

Ingredients
1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
1 tablespoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 tablespoons honey
1 lemon, zested
1 tablespoon lemon juice
1 tablespoon room temperature unsalted butter
1 tablespoon fresh thyme leaves
Mashed Sweet Potatoes, recipe follows
Directions
Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.

Season the chicken both inside and out with the kosher salt and black pepper.

In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.

Remove the chicken from the roasting pan and transfer to a platter or cutting board to rest for 10 minutes before carving.

To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes

Mashed Sweet Potatoes:
2 pounds sweet potatoes
1/2 cup heavy cream
3 tablespoons light brown sugar
3 tablespoons butter
2 tablespoons cane or maple syrup
Pinch salt and pepper
1 teaspoon fresh thyme leaves, optional
Preheat the oven to 350 degrees F.

Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.

Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/honey-butter-baked-chicken-with-mashed-sweet-potatoes-recipe/index.html?oc=linkback

I WILL MAKE THIS AGAIN

NOTES: This was delicious and flavorful and so easy to prepare.  Because the chicken sauce is a little sweet, I did not do anything more to the sweet potatoes other than bake them and scoop the flesh out. The potato recipe above seems too decadent for a normal meal. Maybe it would be more appropriate for a holiday.  Take the time to bake the potatoes in the oven rather than in a microwave. There is a world of difference in the texture and taste! I used a teaspoon of thyme spice rather than fresh thyme.  I started with an organic brined chicken from Trader Joe's, which got this recipe off to a very good start. This was a winner! Thank you Emeril!

Week 1-Mascarpone with Raspberry and Pineapple

from Giada-de-Laurentiis

3 sheets phyllo dough (or 12 store bought phyllo cups)

1/4 cup mascarpone cheese

1/4 cup finely chopped pineapple, canned or fresh

1/4 cup raspberry yogurt (not Greek)

Small block chocolate, for garnish

Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin

Directions

Preheat the oven to 350 degrees F.

Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.

Save time by using the pre-made baklava cups found in the freezer section of most grocery stores.

Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

Don't use Greek yogurt. It is too tangy for the recipe. Strawberry yogurt works well, too.  Can use mini chocolate chips instead of chocolate shavings.

**Best when chilled.  

Serves: 4; Calories: 196; Total Fat: 15 grams; Saturated Fat: 8 grams; Protein: 4 grams; Total carbohydrates: 13 grams; Sugar: 5 grams; Fiber: 0.5 grams; Cholesterol: 36 milligrams; Sodium: 94 milligrams

http://www.foodnetwork.com/recipes/ç/mascarpone-with-raspberry-and-pineapple-recipe/index.html

I WILL NOT MAKE THIS AGAIN

NOTES: I used Greek yogurt instead of the yogurt called for in the recipe, which made this dessert a little too tangy. I think regular fruit yogurt as opposed to Greek yogurt would have been more suitable. However, the real problem with this recipe is that if you don't eat the little cups of yogurt/fruit right away, the phyllo gets soggy.  

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One of my resolutions for 2014 is to try one new recipe each week and blog about it.  Please join me in this culinary adventure.  Bon appetit!