11/9/2009 Recipes

11/09/2009 Recipes

Marmalade Tart Cake
- 4 egg yolks, 400g sift flour, 200g sugar, 200g butter at room temperature, 1 lemon of zest, 1 tsp yeast, a pinch of salt
- Mix together in a circular fashion (with egg yolks in the middle) with a fork, gently and then harder
o Not looking for elasticity, just combining everything together like cookie dough
- Let relax in a bun
- Cover the pan cake with parchment paper
- Use half of the bun, cut into slices and pat the slices into the bottom of the pan
o Make the base of the pan thinner than the sides, which form into a crust
o Pour marmalade mixture over dough into the pan
• Marmalade mixture is marmalade with water mixed together very well (or pureed) so that it is liquid
- Use a portion of the other half of the bun to form a lattice to go over marmalade
o Roll slices out like a snake
o Design the edges with a fork
o Press lattice intersection with a knife in a v shape for design and attachment
- Can use the rest of the bun to make little cookies, which can be cooked separately or put in the middle of the lattice squares

Chick Pea Soup
- Set in water for 2 hours 200g of dried chickpeas to allow to expand
- Boil for 1 hour (so 3 hours total)
- Tie together with a string a bunch of springs of rosemary
o So can get the rosemary flavor without having the leaves in the soup
- In EVOO, sauté rosemary and 2 garlic cloves
o But only for a minute
- Add 1 ladle of chick peas to oil to sauté
o Puree the rest of the chick peas and add them to the sauté pan
- Add more water for soupy consistency
- Leave on heat and cover
o Add more water (from chick pea juice) as time goes on
o Add a large vegetable bullion cube
- Top with EVOO for decoration before serving

Stuffed Peppers
- Sauté two whole red and yellow peppers in EVOO, let cool then clean seeds out and cut into long strips
o Lay peppers out (skin side down) and sprinkle with salt and pepper
- Cut up 1 eggplant into pieces (without seeds) and sauté in EVOO with 4 cloves of garlic, once cooked let cool and add salt
o Chop up some parsley (without stems, which you can do with scissors) and add to eggplant
- Wash capers, olives (green and black) from jars to get all of the brine off of them (wash 2-3 times)
o Depit olives and add with capers to oil used for eggplants and sauté
o Add a diced tomato to mixture
o Once cooked, take off fire and add the number of peppers of spoonfuls of breadcrumbs to sauté pan.
- Combine eggplant/parsley mixture and caper/olives/tomato/breadcrumb mixture in a bowl and mix in 1 egg
- Roll final combined mixture up in peppers
- Roll pepper rolls in breadcrumbs
- Bake in an EVOO pan in the oven (sprinkle EVOO on top of peppers too)

Chicken
- Filet chicken breasts, pound thin (with parchment paper over breasts)
- Sprinkle salt, pepper, and shaved parmesan over breasts
- Add a piece of ham on top of each filet, then roll up and pin with a toothpick
- Cover each of the rolls in EVOO
- Saute the rolls in a pan with EVOO and garlic cloves
- When chicken rolls are mostly cooked, grate some carrots over them, add salt and milk and let boil
- Take off heat and add fontina cheese to pan, mix together and cover