Tempura batter

1/2 c corn starch
1/4 c rice flour
1 tsp baking powder
1/2 tsp salt
1 egg beaten
1/4 c water

Mix dry ingredients in a bowl and slowly stir in water and egg. Beat briskly to avoid lumps.
Dredge shrimp or veggie in corn starch (or flour) then dunk in batter before added to hot oil.

Roasted Mushroom Gyoza (Chinese dumplings)

1 lb maitake or any mushroom
2 TBS garlic shoots
2 TBS grated ginger
2 TBS minced shallot
2 TBS minced scallion
2 TBS grated and minced carrot
4 TBS  finely shredded napa cabbage
2 TBS sesame oil
Gyoza wrappers and egg wash

In a large mixing bowl, gently break mushrooms into large equal size pieces.  Toss with minced garlic, shallot and sesame oil. Roast (450 F) until mushrooms are golden brown and crispy (about 15 minutes).

Remove mushrooms from pan and mince. Season with salt and set aside to cool and drain.  Once cool, mix in carrot, scallion, cabbage, and ginger.

Spoon small amount (1/2 TBS) onto gyoza wrapper. Rub edges with egg wash (egg with a little water).  Fold or pleat each closed.  Blanch in boiling salted water until they float, remove from water and allow to dry.  Then sear in pan with sesame oil or butter.  Serve with dipping sauces.

Dipping Sauces

Citrus Chili Sauce

Mix together:

1/4 c sriracha
2 limes, juiced
1 jalapeno minced
1 clove garlic, grated
2 TBS soy sauce (1 oz)

Sesame Soy Dipping Sauce

Mix together:

1/2 cup soy sauce
2 TBS toasted sesame seeds
2 TBS sesame oil
2 TBS grated garlic
2 TBS grated ginger
2 TBS mirin  (sweetened sake)
2 TBS rice wine vinegar

Wasabi Aioli

Whisk together:

 1/2 c Dukes mayonnaise
3 TBS wasabi powder
1 TBS grated ginger
1 tsp grated garlic
2 TBS sesame oil

(can add some salt to taste, if desired)

Nadia's Fondant Icing

10 1/2 oz bag marshmallows
1 lb 4 oz sifted powder sugar
ivory food coloring
corn flour for dusting
1 TBS water

1. Place marshmallows and water and a little food coloring into a microwave-safe bowl.
Heat in short bursts on a medium heat in microwave, stirring each time until marshmallows are melted.

2. Stir in powdered sugar and mix to form a rough paste.

3. Grease your hands and work surface with Crisco. Knead until paste is smooth. Shape into a circle and wrap with cling wrap.

4. Dust a clean surface and rolling pin with corn flour and roll out dough large enough to cover the cake with some excess.

5. Lift the fondant onto the cake and smooth the top using a fondant smoother or hands, making sure you push out any bubbles. You can rub out creases with a little corn flour.  Trim off any excess icing from bottom.

Easy Caramel Sauce

1 c packed brown sugar
1/2 c butter
1/4 c milk
1 tsp vanilla extract

Bring butter, brown sugar, and milk to a gentle boil, and cook until thicken 1-2 minutes. Remove from heat and stir in vanilla.

Especially good on vanilla ice cream!

Cantaloupe Gazpacho

1 medium cantaloupe, peeled, seeded and chopped

1 small cucumber, peeled, seeded and chopped

2 tablespoons red onion, peeled and chopped
1/3 cup rice wine vinegar
1/4 cup olive oil
1 teaspoon kosher salt (more to taste)
White or black pepper to taste
Sriracha sauce or mint leaves

Place cantaloupe, cucumber, red onion and vinegar in blender and blend on high speed until almost pulverized. While the blender is running, add the olive oil. Season with salt and pepper.

Garnish with a swirl of Sriracha sauce to taste, or use mint for a less spicy version.

Yield: 6 servings

Adapted from July 2013 issue of Bon Apetite

Green Olive & ArtichokeTapenade

3 TBS capers, drained
1 TBS chopped fresh parsley
1 TBS fresh lemon juice
1 tsp Dijon mustard
1/2 tsp black pepper
10 large pitted green olives
2 garlic cloves, minced
1 (14-oz) can artichoke hearts, drained

Combine all ingredients in the bowl of a food processor. Pulse to desired smoothness.

Yield: 1 1/2 cups

Best served with a non-salty cracker such as Di Bruno Bros. Crostini Artisan Crackers

Crispy Thin Oatmeal Cookies

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 14 tablespoons butter (1 3/4 sticks), softened but still slightly cool
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats

Cream butter and sugars.

 Mix in egg and vanilla.
Mix in first 4 dry ingredients combined.
Add the oats.
Scoop out 1 TBS dough onto baking sheet lined w parchment or Silpat. Leave 2 inches between.
Bake at 350 for 15 min.

Makes 2 dozen cookies

Almond Puff Loaf

 

First Layer

1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes

·         1 cup unbleached all-purpose flour

·         1/4 cup water

·         *If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

·         1 cup water

·         1/2 cup (1 stick) butter*

·         1 cup unbleached all-purpose flour

·         3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge

·         1 teaspoon almond extract

·         *If you're using unsalted butter, add 1/4 teaspoon salt.

Topping

·         2/3 cup jam or preserves

·         1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

Icing

·         1/2 cup confectioners' sugar

·         1 teaspoonvanilla

·         4 teaspoons milk or water (approximately)

First Layer

·4 ounces (1 stick) butter*, cut into pats or 1/2-inch cubes

·4 1/2 ounces King Arthur Unbleached All-Purpose Flour

·2 ounces water

·*If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

·8 ounces water

Directions

1.   Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.

2.   First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.

3.   Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.

4.   Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.

5.   Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.

6.   Add the eggs one at a time, beating well after each addition; beat until the batter loses its "slimy" look, and each egg is totally absorbed.

7.   Mix in the almond extract.

8.   Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.

9.   With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.

10.           Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.

11.           Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)

12.           Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.

13.           Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.

14.           Drizzle the icing atop the pastries.

15.           Cut into squares or strips to serve.

 

Recipe from King Arthur Flour. Can be made the day before.

Almond Cloud Cookies (Macaroons)

 

10 ounces almond paste

1 cup sugar

1/4 teaspoon salt

2 large egg whites, lightly beaten

1/4 teaspoon gluten-free almond extract

1/8 teaspoon extra strong bitter almond oil (optional)

Confectioners' sugar or glazing sugar, for topping

• 10 ounces almond paste

• 7 ounces sugar
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 1/4 teaspoon gluten-free almond extract
• 1/8 teaspoon extra-strong bitter almond oil
• Confectioners' sugar or glazing sugar, for topping

• 10 ounces almond paste
• 198g sugar
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 1/4 teaspoon gluten-free almond extract
• 1/8 teaspoon extra-strong bitter almond oil
• Confectioners' sugar or glazing sugar, for topping

1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
2. Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
3. Add the egg whites gradually, while mixing, to make a smooth paste.
4. Stir in the flavorings.
5. Scoop the dough by tablespoons onto the prepared pans. (If too thin, stir in some almond flour.)
6. Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
7. Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.
8. Yield: 21 cookies.

 

Source: King Arthur Flour Website.

Dark Chocolate Amarone Cremoso

300 grams dark chocolate (70% cacao) (10.5 oz)
100 Milliliters whole milk (3.5 oz)
1.5 TBS kayro syrup
5 oz butter
1 egg
150 grams amaretti biscuits (6 oz pkge)
40 grams meringue (about a 2 egg white + 2/3 c superfine sugar whipped and baked)
70 grams dried cherries
37 grams caramel pieces

1.Warm milk, syrup, pinch salt, and butter into a saucepan, add the chocolate and melt, stirring until combined.
2. Do not allow boiling. Remove from heat and stir in beaten egg.
3. Leave to cool, then gently stir in the amaretti biscuits, cracked meringue, dried cherries, and caramel bits.
4. Pour into a terrine lined with plastic wrap.
5. Chill for at least 4 hours before slicing.

This is a simple make ahead dessert but you have to buy the ingredients in advance and the amaretti and chocolate can be costly.  I put it in my pate mold which is smaller than a loaf pan so you may need to double for a larger pan.  I got this recipe from the Viking Star chef.

Soft Pretzels

 

 

Dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 7/8 to 1 cup warm water*
• *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping

• 1 cup boiling water
• 2 tablespoons baking soda
• coarse, kosher or pretzel salt, optional
• 3 tablespoons unsalted butter, meltedhTopping
• 8 ounces boiling water
• 1 ounce baking soda
• coarse, kosher or pretzel salt, optional
• 1 1/2 ounces unsalted butter, melted

Dough

298g King Arthur Unbleached All-Purpose Flour

1 teaspoon salt

1 teaspoon sugar

7g instant yeast

198g to 227g warm water*

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping

227g boiling water

28g baking soda

coarse, kosher or pretzel salt, optional

43g unsalted butter, melted

Instructions

1. To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
2. While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
3. Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
4. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).
5. Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9"inch sq pan.
6. Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.
7. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.
8. Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
9. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.   
10. Yield: 8 large pretzels.

Smoky Pork and White Bean Stew

Ingredients

·         1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces

·         Salt and pepper

·         3 tablespoons vegetable oil

·         1 onion, chopped

·         4 garlic cloves, minced

·         1 tablespoon smoked paprika

·         1 (28-ounce) can crushed tomatoes

·         3 cups chicken broth

·         2 (15-ounce) can white beans, rinsed (great northern or navy)

·         1/4 cup chopped fresh parsley

Instructions

1.   1. Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add pork and cook until browned all over, 8 to 10 minutes. Transfer to plate.

2. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 4 minutes. Add garlic and paprika and cook until fragrant, about 30 seconds.

3. Add tomatoes, broth, and pork and any accumulated juices and bring to simmer. Reduce heat to medium-low, cover, and cook until pork is just cooked through, about 8 minutes. Add beans and cook until heated through, about 5 minutes. Stir in parsley. Season with salt and pepper to taste. Serve.

Chili Craig Clairborne

1 lb chopped thin-sliced beef
1 onion chopped
2 cloves garlic chopped
1 large can tomatoes
1 green pepper minced

In a large pot, brown onion and garlic in 2 TBS olive oil.
Add meet and brown.
Add tomatoes green peppers.

Stir in:
2 c water
1/2 tsp celery seed
1/4 tsp cayenne
2 TBS chili powder
1 tsp cumin
1/8 tsp basil
1 1/2 tsp salt
1 bay leaf

Simmer 2-3 hours uncovered.
Just before serving add:

1 can kidney beans

Moody made several chili recipes.  One with okra and this one without.