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Posts tagged ‘chef lynn miller recipe’

EASY SUMMER COCONUT CRUST – LEMON TART

FINISHED PIESigns of summer are in the air. Warm weather is clearly on its way back! One of the best desserts of summer that almost anyone can’t refuse is a refreshing Lemon Tart. Here’s an easy one that is almost fail proof and really easy to make!

First, make sure you have a tart pan where the bottom is a separate piece. This makes it extremely easy to lift your tart out of the pan

TART PAN WITH REMOVABLE BOTTOM

TART PAN WITH REMOVABLE BOTTOM

after it’s finished. There’s no struggling with getting it out and you leave it right on that bottom piece for serving. The only thing you have to worry about is if you take the tart on that piece to someone else’s house. You have to remember not to forget it! If you want to transfer it to another plate in that case, use a thin pizza peel and easily move it over.

Then make the coconut crust for one 10” tart:

You will need: 2 cups sweetened coconut, ½ cup sugar, 2 egg whites and a small amount of butter. First, process 2 cups of coconut in your food processor with ½ cup sugar (about 2 minutes).  Mix in 2 egg whites.  Lightly butter your tart pan and place it on a cookie sheet to keep it stabilized.  Press coconut mixture into the pan, making sure you don’t have any thick spots – especially around the edges. Bake in a pre-heated oven at 325 degrees F for about 45 minutes.  The crust should be very lightly browned.  Cool completely

BAKED COCONUT CRUST

BAKED COCONUT CRUST

When the crust is cool, then make the Lemon Curd Filling:

You will need: 3 eggs, 3 egg yolks, ¾ cup sugar, the Juice (3/4 cup) and zest (1/4 cup) of 4 lemons, 2 packages of Unflavored Gelatin, plus 6 Tablespoons whole butter cut into pieces. Here are the steps:

  1. Mix the gelatin with just enough water to cover to “bloom” it.
  2. Combine the eggs, yolks, sugar, lemon juice and zest in a double boiler. Cook to 180⁰F (when color changes, it thickens and it coats a spoon).
  3. Remove from heat and stir in bloomed gelatin.
  4. Immediately whisk in the butter.
  5. When all of the butter is mixed in, pour into a pre-baked shell or short crust and refrigerate for several hours, until it sets up.
  6. Just before serving, dust lightly with powdered sugar.  (You can also spritz the sugar with cognac and brown the surface slightly with a torch, but this is optional.)
  7. Remove from the edge ring and garnish with your choice of mint, whipped cream and/or fresh berries.

If you have extra filling – or as an alternative – just cool it and mix it with sweetened whipped cream for a really delicious mousse!

You can make the crust alone, cool, wrap and freeze it for up to 3 months. You can also make the whole pie the day before. Just cool and then refrigerate it in a covered container that is tall enough that the top doesn’t touch the filling. In this case, garnish it at the last minute though. Sugar and fruits are humectants, i.e. they absorb moisture and will make your pie look like… well… mush! Enjoy this delicious and handy recipe!

Cooking with Ruben (NYA Catering)

1-Lynn and RubenWhat a pleasure to have Ruben Blake Griffin on my Cable Cooking Show. Educated in CA at the CIA and after a long restaurant career, Rubin is starting his own catering business called NYA Catering in the Bloomfield/Birmingham area of Michigan. That stands for NOT YOUR AVERAGE Catering Company and I would truly second that emotion! Ruben is far from an average cook and today he brought his expertise into the Flavor Secrets Kitchen. He always kicks everything up a notch… and here, for you, are the recipes for the dishes we made on the show!

2- Lamb Kofta TotsAPPETIZER: Lamb Kofta Tots
Mix together:
4 cloves garlic,minced
1 tsp. Kosher salt
1 pound ground lamb
3 T grated onion
1 T chopped fresh parsley
2 T chopped fresh mint
1 T ground coriander
1 tsp ground cumin
1/2 T ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. black pepper

BAKE at 375 F for about 10 minutes, or until just done. Serve on a spoon with Tatziki Sauce and a garnish of fresh mint.

ROASTED GARLIC TATZIKI SAUCE:
Roast 6 small garlic cloves in the oven at 375 F for about 30 minutes or a little longer, until slightly browned and soft. You should have 1/4 cup. Mash or purée.
1/4 cup cucumber, puréed and strained to get the water out.
Pinch of cayenne
2 cups Greek yogurt

Just mix it together for some great Tatziki!

3-Bacon Bourbon JamAPPETIZER: BACON BOURBON JAM
2 pounds bacon, diced
1 onion, diced
1/4 cup garlic, chopped
1/2 pound brown sugar
1 cup maple syrup
1/4 bottle Wild Turkey Bourbon

Cook the bacon until firm. Drain the pan. Add the rest of the ingredients and simmer for 5 to 6 hours.

SIDE: ROASTED CAULIFLOWER
Place a whole cauliflower in a casserole pan or on a baking sheet. Drizzle it with oil and rub it with a BBQ rub. (We used Seasons Harvest BBQ Rub.)
Place in a pre-heated 375 F oven for 30 minutes. Turn the oven off and leave it in there another 30 minutes or until your dinner is ready.
You can also prepare this without the rub, and/or purée it.

SIDE: COOKED BRUSSEL SPROUTS SALAD
Cut 3 cups Brussel Sprouts into thin slices. Add it to the pan after you remove the lamb chops and rosemary sprigs. Stir up any fond in the bottom of the pan and cook until al denté.
Add 1 cup Pancetta or Prosciutto, cut into small pieces. Sauté until the meat is rendered.
Add 1/3 cup blue cheese and stir through. Turn off the heat and leave the salad in the pan until ready to use.

4-Raw Cabbage SaladRAW BRUSSEL SPROUTS SALAD
Cut the sprouts into very thin slices. Toss with Deviled Egg Vinaigrette and serve.

DEVILED EGG VINAIGRETTE
1 cup chopped hard boiled eggs
1 cup rice wine or champagne vinegar
1 T Dijon mustard
1 T paprika
1 tsp onion powder
1 tsp. granulated garlic
2 cups vegetable oil

Mix the first six ingredients in a food processor. Then run the processor while you drizzle in the vegetable oil. Mix in just enough to moisten the salad. You will probably have extra for later use. Other things that would taste great in this salad are blue cheese, bacon, turkey bacon and/or nuts.

5-Lamb with Roasted CauliflowerMAIN COURSE: LAMB CHOPS
Season the chops on both sides liberally with salt and black pepper. Sauté  in a little vegetable oil until crispy brown on both sides. Add a few sprigs of fresh rosemary to the pan but don’t pull off the leaves.
(Don’t crowd your pan! Do this in batches if necessary.) Set aside.
When ready to eat, place in a pre-heated 375 F oven and bake for about 10 minutes for medium rare.
Serve with the baked cauliflower and cooked Brussel Sprouts Salad. Serve the raw salad on the side or use it for a different meal.

How to cook anything!

Best Leg of   Lamb PlatterDid you realize that there are really only five categories of cooking techniques? Once you learn them, you can apply them to various foods. Master these and you can cook anything! The difference within the categories has to do with different types of levels of heat and/or different amounts or types of liquids.

Shorter cooking times are for tender cuts of meats. Longer cooking times are for tougher cuts of meat that need more time to break down fibers and tenderize. That’s all there is to it!

FRYING:

-Sauté: Use a small amount of oil in a hot frying pan. Cook quickly over high heat.

-Stir Fry: Use a small amount of oil in a high sided frying pan. Stir and cook small pieces quickly over high heat.

-Deep Fry: Immerse relatively small pieces of (normally) breaded items in hot oil.

GRILLING:

-Grilling: Brush with oil and cook over direct heat on the lower side of a horizontal grill.

-Broiling: Brush with oil and cook using direct heat on the upper side of an oven or broiler.

POACHING to BOILING:

-Shallow Poaching: Cooking in a small amount of liquid between 140 and 185 degrees F.

-Deep Poaching: Cooking in a lot of liquid between 140 and 185 degrees F.

-Boiling: cooking in lots of boiling liquid at 212 degrees F and above.

-Steaming: Cooking in a covered basket, over liquid that creates moist steam.

BRAISING:

-Long, slow cooking in a moderate amount of  liquid, generally between 190 and 205 degrees F.

ROASTING:

-Roasting: Cooking in a pan with a small amount of oil or liquid in indirect heat (e.g. an oven).

-Baking: Put product inside a hot oven. Indirect heat , without added liquid.

-Poêlé: Roast the product in a hot oven.  Indirect heat, with product half immersed in butter.

-BBQ: Place the product in a grill and close it. Roast it with indirect heat (because heat is off to the sides.)

-Smoking: Roasting in a smoker or stove top covered pan, using indirect heat and smoke generated from wood chips. (Can also be in a closed oven or grill.) Cold smoking is under 200 degrees F and hot smoking is about 200 degrees F.

Now that you’ve got your terms down, get out in the kitchen and start cooking! 🙂 You can do it!

Love Garden Fresh Garlic Scape!

Right now, you can find an extra-ordinary herb in markets that contains a little protein, is high in interest and is rich in calcium and  fiber.  It’s called the garlic scape. You may have seen these long, curly stems at your local market and not known what they were.

Garlic scape can be chopped and added to all kinds of dishes for a delicious garlicky taste that is actually brighter than using the clove of garlic itself. My favorite thing to do with it, though, is to turn it into a pesto. I’ve shown you the basil-garlic pesto in a previous post, but if you make it with the scapes and leave out the basil, you don’t have the issue of the pesto turning brown as it is exposed to the air. In my mind, that is HUGE. Besides, the color is a lovely lime green, which I think your guests will find delightful and interesting. Pesto is a great way to add good nutrition and good fat to a dish instead as an alternative to a greasy sauce. So use the pesto to top a cooked chicken breast or other meat or simply put it out as a flavorful dip with crackers or a fresh, sliced baguette. It’s great with cheese, as a pasta sauce or as a spread on a sandwich or wrap.

Here’s a super pesto recipe from my friend, Joan Donnay of Essence on Main in Clarkston, Michigan:

1 cup garlic scapes, cut into 1/2″ pieces
1/2 cup Parmesan cheese
1/3 cup walnuts
3/4 cup Extra Virgin Olive Oil
1/2 teaspoon salt
1 teaspoon pepper

Combine all ingredients in a food processor and blen until semi-smooth. That’s it! LOVE this recipe!

The fresh stems of the garlic scape can also be chopped into tiny pieces and mixed into your egg salad. Use those bits also as a bright green garnish for any dish. It especially looks great on tomatoes because of the color contrast. And yes, use the whole stem, just like you would with a garden onion. Pick your own scapes or buy them at market while they are still curling and they won’t be tough. The primary garlic – the one you are used to buying at the store – grows at the base of the stalks. As the scapes shoot out, they form more little garlic heads that you can split and plant again for the next year. As they straighten up, they become tougher and not as delightful to eat. If they get too tough, they are gorgeous in a flower arrangement! Pair it with other herbs and make your arrangement completely edible. So much to do with these pretty, little shoots. The next time you see them at your market, grab a bunch and have some fun!

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