Bring 2 cups water to boil. Add quinoa and reduce to a simmer, covered, for 15-20 min. Once water is completely absorbed, spread quinoa on sheet pan to cool, then refrigerate in a salad bowl. Combine with remaining ingredients and adjust seasoning.
Serve with grilled vegetables and salsa verde
3.75 cups all purpose or bread flour
1/4 cup semolina flour
1 1/2 cups lukewarm water
1 tbsp dry active yeast
2 tsp sugar
1 tbsp salt
Dissolve yeast in water. Add to remaining ingredients in mixing bowl. Mix 10 min with dough hook or by hand. Put dough in clean bowl and cover with a clean towel. Allow dough to double in size, approx. 1.5 hr. Shape for 4 pizza skins or 4 “baguettes”. Allow to proof again to room temp before baking, approx. 20 min.
If baking bread brush with olive oil or milk/butter mixture before putting in oven.
Bread takes 20-25 min @400
Pizza 10-12 min @425.
Mix all dry ingredients and rub into meat. Refrigerate for 20 min, then allow to come to room temp before grilling or cooking on cast iron to med rare. Be sure grill or pan is cleaned and seasoned to avoid sticking. Let meat rest after cooking before slicing thinly against the grain and serving with horseradish sauce.
For the soufflé base:
For assembling and baking soufflé
Begin by preheating the oven to 350 degrees. Butter six 4oz ramekins and coat them with the 2 tbsp of sugar. Place them on a sheet tray.
To make the base: Scald the milk and espresso beans in a heavy bottomed pot. Remove from heat and let steep for 15 minutes. Place the egg yolks in a bowl and whisk in the sugar; stir in flour and salt. Strain the espresso milk into the egg yolk mixture. Place the bowl over a simmering double boiler and whisk constantly for 2 minutes until the mixture thickens. Remove from heat, cover directly on surface with plastic wrap and refrigerate until cold.
For assembly and baking: Using an electric mixer, whip the egg whites in a large bowl until foamy. Add the cream of tartar and salt. Whip to stiff peaks. Fold the soufflé base into the egg whites and immediately spoon evenly into the ramekins and give each one a little tap on the counter to pop any large bubbles. Place on the middle rack of the oven. Close door gently. Souffles will begin to rise after 10 minutes and should be well risen and ready by 15 minutes.
Dust with powdered sugar and serve immediately.
The important thing to remember about this Cobb salad is that the romaine lettuce gets treated differently and with much more care. It needs to be carefully washed, trimmed, drained and stored before cutting, and it should not be chopped into pieces. The whole head can either be cut into 2-3 equal sized cylinders, or the stem end can be cut to unlock the individual whole leaves. It makes for crisper lettuce that is not bruised, and the presentation is more dramatic.
serves 2-3 depending on the size of the head of romaine
Make a vinaigrette with…
You can combine these ingredients all together with the vinaigrette and chopped lettuce if you like, but I prefer a more contemporary or deconstructed approach. A Cobb has some many great ingredients that the arrangements and flavor combinations are endless.
Melt the butter in a saucepan over medium heat. Add onions, carrots and fennel, thyme, parsley and bay, and sauté until lightly browned. Stir in the tomato paste, then add the wine and vermouth. Simmer until reduced by ½. Add the fish stock and simmer 15 minutes. While the stock is simmering, puree the cooked rice or pass it through a food mill. After the fish stock et al is done simmering, strain it into another saucepot containing the cooked rice. Heat the cream separately and add it to the soup mixture. Add the crab meat and season to taste. Garnish each bowl with a parsley or thyme sprig.
Makes Enough for 4 Large Salmon Filets, Skin On, Pin Bones Removed
Mix dry ingredients together. Rub gently on filets on flesh side only. Refrigerate 3-4 hrs. Rinse brine of filets gently, then pat dry. Prepare smoker with alder chips. Smoke low heat for 2 hrs or until fat starts to leech from salmon.
Preheat oven to 350°F. Grease a 13- by 9- by 2-inch baking pan. In a small bowl, whisk together flour, salt, cinnamon and baking powder. In a large bowl, beat together 1 stick of butter and 2/3 cup sugar with an electric mixer until fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed). Beat in eggs. Beat in vanilla and almond extract. Beat in half the flour mixture. Beat in half the sour cream. Beat in remaining flour, followed by remaining sour cream.
Pour batter into prepared pan. Arrange peach slices along the top of the batter in three tightly packed rows.
Cut remaining butter into small dice. Sprinkle over peaches. Sprinkle remaining 1/3 cup sugar over peaches. Bake until cake has set and a tester comes out clean, about 40 minutes.