GARLIC ICE CREAM

Ingredients

1 head garlic

1 tbsp. olive oil

³⁄₄ cup sugar

¹⁄₄ tsp. kosher salt

6 egg yolks

2 cups whole milk

1 cup heavy cream

1 tsp. vanilla extract

Instructions

Heat oven to 350°. Slice garlic head in half crosswise and set cut sides up on a double layer of aluminum foil. Drizzle with oil and 2 tbsp. water; wrap into a tight package. Bake until cloves are very tender, 1–1½ hours; let cool slightly. Squeeze garlic cloves from bulb into a blender; set aside.

Whisk sugar, salt, and yolks in a 4-qt. saucepan until pale yellow, about 2 minutes. Stir in milk and cream; cook over medium, stirring occasionally, until thickened and mixture coats the back of a spoon, about 10 minutes. Pour custard through a fine-mesh sieve into a bowl. Transfer 1 cup custard to blender with garlic and the vanilla; purée until smooth and stir into remaining custard. Cover custard with plastic wrap, pressing it against the surface of the custard; chill.

Pour into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and seal; freeze until set, about 4 hours.

PICKLED SHRIMP

2 tbsp. Old Bay seasoning
1 lb. (26–30 count) medium shrimp, peeled and deveined
½ tsp. celery seeds
¼ tsp. allspice berries
1 cup extra-virgin olive oil
⅓ cup white balsamic vinegar
¼ cup capers with their juices
½ lemon, thinly sliced
½ lime, thinly sliced
¼ cup packed flat-leaf parsley leaves, finely chopped
1 tbsp. kosher salt
1 ½ tsp. crushed red chile flakes
3 cloves garlic, finely chopped
9 fresh (preferred) or top-quality dried bay leaves
½ medium Vidalia or other sweet onion, thinly sliced lengthwise

—

Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes.

Drain and transfer to bowl of ice water to chill; drain again.

Finely grind celery seeds and allspice in a spice grinder; transfer to a bowl and stir in oil, vinegar, parsley, salt, chile flakes, garlic, capers/juice and bay leaves.

In a 1-qt. glass jar, layer shrimp, lemon, lime and onions; pour over oil mixture. Cover with lid; chill overnight before serving.

PICKLED SALMON

Pickled salmon is delicious alone, with tiny boiled potatoes or on top of mixed greens.

This is a Russian favorite that takes only a minute to prepare and keeps for up to a week in the refrigerator. Move over once in a while, pickled herring, we love you, but here is a most welcome change! Pickled salmon makes a great first course, or a great buffet dis

Ingredients

• 2 pounds salmon fillets, skin and bones removed, cut in 1-inch cubes
• 1 medium onion, cut into very thin slices (use a food processor)
• 1/2 cup natural ketchup
• 1 cup cold water
• ½ cup apple cider vinegar
• ¼ cup sugar
• 4 bay leaves
• 12 whole black peppercorns
• 4 whole cloves
• 1 tablespoon sea salt

Instructions

Bring water to boil in a large pot. Add salmon and blanch, for just a minute or two. Drain the salmon thoroughly. Transfer to a wide mouth glass jar without crowding or squeezing (2 jars if you are using smaller jars. My estimate is, 2 1-quart jars total), layering it alternately with onions. In a saucepan, bring the ketchup, water, vinegar, sugar, bay leaves, peppercorns, cloves and salt to a boil. Pour the boiled mixture over the salmon mixture in the jar, making sure all ingredients are submerged (add a little water if necessary). Let the jar come to room temperature, then refrigerate. It will be ready in two days. Use the pickled salmon within a week after it's ready.

To serve the pickled salmon, remove the salmon with a slotted spoon, onions and all, discarding all liquid. Serve alone, with mixed greens and/or tiny boiled potatoes.

CHEESE STRAWS

Southern Cheddar & Herb Cheese Straws

Servings: About 55 Cheese Straws

• 8 ounces (2 packed cups) grated extra-sharp cheddar cheese
• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
• 1 teaspoon kosher salt
• Scant teaspoon crushed red pepper flakes
• 1-1/2 tablespoons roughly chopped fresh herbs, such as rosemary and/or thyme
• 1 stick (1/2 cup) cold unsalted butter
• 6 tablespoons heavy cream

Instructions

• Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.
• In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.
• Cut the butter into 1/2-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.
• Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half.
• Dust the work surface with more flour and roll each block of dough into a 8 x 10-inch rectangle about 1/8-inch thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about 1/4-inch wide. Transfer the strips to the prepared baking sheets, leaving about a 1/4-inch of space between them. Bake the straws for 10-12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through. Remove from the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve.
• Note: The cheese straws will keep well in a covered container for a few days.

CATFISH COUVILLION

Catfish Couvillion

3 lbs catfish 

3 lg onions

1 large green bell pepper

3 cloves garlic

1/3 cup chopped parsley

1 bunch green onions

1/2 cup celery

3/4 small can tomato paste

1 can rotel

3 cups water

Sauté down onions, bell pepper, garlic, green onions and celery.  Add paste, Rotel and water.  Add parsley and cook on low fire for an hour.  Add catfish and cook for 20-30 minutes.

Serve over rice.

NASTURTIUM PESTO

Nasturtium Pesto

Makes 2 cups

Ingredients

4 cups packed nasturtium leaves
2 cups packed nasturtium flowers
1 1/2 cups olive oil
5 cloves garlic
1 to 1 1/2 cups walnuts
1 to 1 1/2 cups shredded Parmesan cheese

Method

Pick a basket full of fresh, healthy leaves and flowers without any blemishes. If your plants aren’t blooming yet, using only the leaves is fine too. Nasturtiums are highly beneficial in the garden for being natural aphid traps, so you’ll want to make sure you’re not harvesting a colony of aphids along with them!

CATFISH CAKES

Catfish Cakes

Author: Demetra Overton SweetSavant.com

Prep time: 2 hours
Cook time: 15 mins
Total time: 2 hours 15 mins

Serves: 6 servings

This recipes makes about 15 three ounce entree sized catfish cakes or 46 one ounce appetizer size catfish fritters
Ingredients
2-1/2 pounds catfish fillets
2 tablespoons canola or vegetable oil- divided
2 tablespoons Old Bay Seasoning
1 medium onion
1 red bell pepper
1-1/2 cups crushed Keebler Club Crackers or similar store brand
½ cup mayonnaise
1 egg-beaten
oil for sauteing or frying
Instructions
Pre-heat your oven to 400 degres
Line a baking tray with foil (for easy clean up) and spread the oil on the tray
Place the catfish fillets on the tray in a single layer and season both sides of the fillets with old bay
Bake the catfish for 8-10 minutes or until the fillets are cooked through
While the catfish is cooking, dice the onion and bell pepper and saute in 1 tablespoon of oil for 5 minutes or until softened.
Let the catfish and onion mixture cool for 30 minutes
Break the catfish fillets into chunks and combine with sauteed onions and peppers as well as the cracker crumbs, mayonnaise and egg
Use an ice cream scoop to portion the catfish cakes into patties. 3 ounce patties for entree size or 1 ounce balls for appetizer fritters
Chill the catfish cakes in the refrigerator for at least 1 hour so they will hold together
To saute 3 ounce catfish cakes-heat ¼ inch of oil in a skillet over a medium flame
Saute the catfish cakes in batches 3-4 minutes per side
Drain on paper towels
For 1 ounce catfish fritters-
Use a high sided pot- at least 6 inches high. Heat 2 inches of oil to 350 degrees
Deep fry the 1 ounce catfish balls in batches for 3-4 minutes until golden brown
Drain on paper towels

HOMEMADE GRANOLA

Super Deluxe Oil-free Granola.  Making a huge batch of this toothsome, low-sugar and oilless granola is a great activity for a dark wet day when the weather is making you feel stir crazy.  The spirit of this granola comes from a Molly Katzen recipe in one of her two original Moosewood cookbooks—can’t remember if it was in the beige or the blue one.  But I always thought it was the best I’d ever tasted in spite of its unglamorous looks.

This recipe tastes even better, due to the extraordinary dried fruits and nuts available now.  Here in France,I order big 1-kg bags of the best the world has to offer, such as hazelnuts from the Italian Piedmont and Avola almonds from Sicily.  I may not have any electronic gadgets but I do indulge in the best dried fruits for making this granola, baking, and just plain snacking!

Makes approximately 6 quarts of irresistible granola.  It would keep for weeks if it ever lasted that long!  Please use organic ingredients whenever possible.

You will need:

1 lb. rolled oats, not quick

1 lb. other rolled whole grain (I use épautre (lesser spelt) flakes, an indigenous wheat-like grain locally produced here.)

1/2 c. raw turbinado sugar

1 1/2 tsp. fine sea salt flakes

2-3 c. whole almonds

2-3 c. whole very fresh hazelnuts

1 1/2 c.whole raw cashews

1 c. ground or flaked dried coconut

1 c. raw sunflower seeds

1/2 c. unhulled sesame seeds

3 c. dried cherries, red or black, pitted and unsweetened

2 c. dried, unsweetened cranberries

1 c. dark raisins

Abut 20 whole dried apricots, unsulfured, cut into pieces.

In a very large bowl, thoroughly combine all ingredients from oats through sesame seeds.  A big chef’s spoon with the bowl of the spoon set at an angle is the tool of choice here.

Line one or two sheet cake pans (depending on their size) with parchment paper.  Fill the pan(s) with the mixture, and toast in the oven at 325F for 40~50 minutes.  Stir twice during this time.

(To be continued shortly; my kitty Nora  needs some attention!)

Ok, I’m back.  

Test an almond.  It should taste just lightly toasted. If it does, remove the granola from the oven.  Place each kind of fruit in a separate bowl.  Evaluate them for moistness.  If  the fruit is very moist and soft to the touch, sprinkle it with just 2-4 tablespoons water and combine thoroughly.  If your raisins have been sitting in the cupboard too long and have turned into hard little pebbles, add water just to cover. Use your better judgment to decide how much water each fruit needs to withstand 20-30 minutes in the oven at 300 degrees F without becoming crunchy or burned.  Let them soak while the fruitless granola roasts in the oven.  

Then drain the fruits of absolutely all their water, but without drying them on a towel.  (Reserve the combined soaking liquid if you wish and reduce it to make a delicious syrup to use on yogurt or in salad dressings.). Mix the fruits into the oat mixture, taking care to do so equably if you have more than one tray.  Return the trays to a 300-degree oven for 20-30 minutes.  The nuts should be pleasantly toasted, the fruits chewy.  Better to err on the side of less oven time than too much.  Remove the trays and allow the granola to cool completely before storing in airtight containers or heavyweight ziploc bags.  Put them away out of plain sight to discourage constant snacking!

FRENCH POTATO SALAD

French Potato Salad

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• 1/4 cup minced scallions (white and green parts)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves

Directions

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

WALNUT TORTE

Diós Torta

12 servings

adapted from Rick Rodgers Kaffeehaus

cake:

1/3 c   dried bread crumbs, for the pan

1 c       walnuts (4 ½ oz)

1 c       flour

7          eggs, room temperature

¾ c     sugar

1 T        orange zest (optional)

buttercream:

2 c       walnuts, chopped (8oz)

1 ¼ c  powdered sugar

1 c       milk

2 T        cornstarch

2          egg yolks

2 T        golden rum

1 t        vanilla

1 ½ c  butter, at cool room temperature

assembly:

½ c     walnuts, finely chopped (2 oz)

12        walnut halves

Preheat oven to 350 degrees and place a rack in the center of the oven.

Lightly butter a 9-inch springform pan.  Dust with bread crumbs and tap out the excess.  Line the bottom of the pan with a round of parchment.

Grind the nuts in a rotary nut grinder fitted with the fine grating drum.  Transfer to a bowl and mix with the flour and orange zest, if using.  (Although it will yield different results you could gently pulse the nuts and the flour together in a food processor until the nuts are ground.)

Beat the eggs with the whisk attachment in the bowl of a stand mixer at high speed.  After the eggs have gotten foamy, lower the speed and add the sugar in a slow, steady stream.  Increase the speed to high and continue to beat for 15 minutes.  The eggs will reach a ribbon stage where they are stiff and 3 times their volume.

In two additions, fold in the flour walnut mixture with a spatula or large balloon whisk.  Spread evenly in the pan.

Bake until a toothpick inserted into the center of the cake comes out clean, about 35 to 40 minutes.  Do not under bake, the cake will sink.  Cool in the pan for 5 minutes.  Remove the ring and invert the cake onto a wire rack.  Remove the parchment paper and reverse on another rack to cool completely.

For the buttercream:  Process the walnuts and powdered sugar in the bowl of a food processor until the walnuts are almost a powder scraping the corners of the bowl as necessary.

Pour the milk into a medium saucepan.  Sprinkle in the cornstarch and whisk until dissolved.  Whisk in the yolks.  Cook over medium-low heat, whisking constantly, until the custard is thick as a pudding.  The eggs won’t curdle because of the cornstarch.  Strain the custard into a medium bowl set over an ice bath.  Stir in the rum and vanilla.  Let stand until cool, stirring occasionally.

Transfer the custard to the bowl of a standing mixer.  Using the whisk attachment, beat until smooth, about 1 minute.  On medium speed, drop in the soft (not oily) butter in a couple of tablespoons at a time.  Increase the speed as needed to make sure the cream is smooth.  Beat in the walnut sugar mixture.  Cool the buttercream in the ice bath or refrigerator if it’s too warm to spread.

To assemble:  Transfer ¾ cup of the buttercream to a pastry bag fitted with a star tip (make sure the star is open and not closed in order to accommodate the walnuts in the buttercream).  Using a large serrated knife slice the cooled cake in half horizontally, creating 2 equal layers.

Place the bottom cake layer on an 8-inch cake round.  Spread the layer with about 1 cup of the remaining buttercream.  Top with the second cake layer and frost the top and sides with the remaining buttercream.  Press the chopped walnuts onto the side of the cake.  Pipe 12 rosettes on top of the cake and place a walnut half on each.  Refrigerate until 1 hour before serving.  Cake keeps well for 2-3 days.

STABILIZED WHIPPED CREAM

INGREDIENTS

• 1 pint heavy whipping cream
• 1 tbsp powdered milk
• 1 tbsp powdered sugar
• 1 tsp vanilla extrac

1. First, pour your heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand-held mixer. Beat cream until very soft but starting to hold its shape.
2. Add in the powdered milk, powdered sugar, and vanilla extract.
3. Finish beating the whipped cream until firm and fluffy.
4. Serve immediately, or store in refrigerator until needed.

HAZELNUT TIRAMISU BROWNIES

Hazelnut Tiramisu Brownies



Yield: 15 large brownies


Ingredients
12 oz dark chocolate chips
16 tbsp unsalted butter, at room temperature
1-1/4 c granulated sugar, divided
4 whole lg eggs
8 lg egg whites, divided
1 c cake flour
2 tsp instant espresso grounds
1/4 c chopped, roasted hazelnuts
8 oz Mascarpone cheese, at room temperature
8 oz cream cheese, at room temperature
2 tsp pure vanilla extract
1 pkg soft ladyfingers (about 24)
1 c Barista Prima Coffeehouse® Italian Roast coffee, brewed
2 tbsp Dark Rum

Instructions

In a large bowl, melt the chocolate chips. Stir until smooth, then set aside to cool. Preheat the oven to 350 degrees F. Butter and flour (or spray with non-stick spray) a 13" x 9" baking pan and set aside.

Add the melted chocolate to a mixing bowl, fitted with the paddle attachment. Beat in the butter, followed by 1 cup of sugar, then the 4 whole eggs and 4 egg whites, mixing until completely incorporated. Add the cake flour, followed by the instant espresso grounds. Mix on low speed until just combined. Then, carefully fold in the chopped hazelnuts. Pour the batter into the prepared baking pan, minus 1 cup of brownie batter.

Place the ladyfingers upside down on top of the batter, pushing down slightly on each one. Brew 1 Barista Prima Coffeehouse® Italian Roast K-Cup pack and combine the hot coffee with the dark rum. Using a pastry brush, carefully brush the coffee & rum mixture over the ladyfingers until they are saturated.

In another bowl, combine the mascarpone cheese, cream cheese, 1/4 cup of sugar, 4 egg whites and the vanilla extract. Carefully spread topping over ladyfingers. Then, place spoonfuls of the reserved brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife.



Bake for 45-50 minutes, or until center is almost set and brownies begin to pull away from the sides of the pan. Cool completely in the pan before slicing any servings.

CAPPUCCINO CHEESECAKE

Cappuccino Cheesecake
Yield: 10-12 servings

Ingredients
For the Crust:
1 cup finely crushed shortbread cookies
4 tablespoons (1/2 stick) unsalted butter, melted
For the Filling:
3/4 cup whole milk
.25 ounce (1 envelope) unflavored powdered gelatin
24 ounces (3 8-ounce packages) cream cheese, softened
8 ounces sour cream
3/4 cup sugar
2 teaspoons vanilla extract
3 tablespoons instant espresso powder
2 cups whipped cream
Cinnamon for garnish


Directions
For the Crust:
Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.
For the Filling:
Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.
Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.
Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.
Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.







Cappuccino Cheesecake


Prep Time: 30 minutes


Total Time: 30 minutes


Yield: 10-12 servings




Ingredients


For the Crust:
1 cup finely crushed shortbread cookies
4 tablespoons (1/2 stick) unsalted butter, melted


For the Filling:
3/4 cup whole milk
.25 ounce (1 envelope) unflavored powdered gelatin
24 ounces (3 8-ounce packages) cream cheese, softened
8 ounces sour cream
3/4 cup sugar
2 teaspoons vanilla extract
3 tablespoons instant espresso powder
2 cups whipped cream
Cinnamon for garnish


Directions
For the Crust:
Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.
For the Filling:
Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.
Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.
Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.
Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.

CHAI CHEESECAKE

Chocolate Chai Cheesecake

Adapted from Better Homes & Gardens

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 12 servings

Author Megan

Ingredients

• 1 tablespoon ground ginger
• 1 tablespon ground cardamom
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper

For the crust

• 10 tablespoons butter
• 2 cups crushed graham crackers
• 1/3 cup sugar

For the filling

• 2/3 cup heavy cream
• 1 cup 6 ounces semisweet chocolate chips
• 4 packages 32 ounces total cream cheese (or neufchâtel), softened
• 1 cup sugar
• 4 eggs
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F.
2. Mix spices together in a small bowl.
3. Cut butter into pieces, place in a large bowl, and melt in microwave. If graham crackers aren't already crushed, put in a plastic bag and crush using your hand or a rolling pin. Combine crumbs, sugar, and melted butter until well-blended and crumbly. Then press into the bottom and about 1 inch up the sides of a 9-inch springform pan, pressing down firmly. Put pan on a baking sheet, and bake crust in oven for 10 minutes. Let cool, re-pressing crust down if desired (a flat-bottomed measuring cup with straight sides works well for this).
4. Pour cream into a small saucepan and heat until just boiling. Remove from heat and add chocolate chips. Whisk until completely melted and smooth. Pour half the chocolate mixture into the baked crust. Spread evenly across crust and store the reserve for later.
5. In the bowl of a stand mixer, beat together cream cheese and sugar until fluffy. Add eggs, one by one, then add in vanilla. When well combined and smooth, mix in the spices. Pour cream cheese mixture on top of chocolate and spread as evenly as possible.
6. Bake on baking sheet for about 50 minutes. You'll know it's done when you can gently shake the pan and it appears set. Turn off the oven and set the oven door ajar. Let cool in oven 15 minutes, then remove pan to a wire rack. Gently run a knife around edge of the springform ring and cool completely on the counter, then move to refrigerator for a minimum of 4 hours to set.
7. When ready to serve, take out the chocolate you saved. Pop it in the microwave for 20 seconds or so, and stir to make sure it has fully melted. Pour on top of the whole cheesecake, or drizzle on individual slices.

BUTTER PECAN CAKE

2-2/3 cups chopped pecans
1-1/4 cups butter (no substitutes), softened, divided
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
FROSTING:
1 cup butter (no substitutes), softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
Directions
1. Place pecans and 1/4 cup of butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wire rack.
2. For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until sm

CROQUE MONSIEUR

The ultimate cheese and ham toastie… Simple. I love it.

Serves 4
8 thick slices white bread
100g (3½oz) Cheddar cheese, grated
4 thick slices ham
100g (3½oz) butter
Sea salt and freshly ground black pepper
For the béchamel sauce
25g (1oz) butter
25g (1oz) plain flour
300ml (10fl oz) milk

For the béchamel sauce, melt the butter in a small saucepan over low heat. Stir in the flour using a wooden spoon, then cook gently for 1 minute, still stirring. Remove the pan from the heat and gradually whisk in the milk until smooth.

Return the pan to the heat and continue to cook, stirring constantly with the wooden spoon, until the sauce thickens. Season with salt and pepper, then remove from the heat and leave until cold.

To make the sandwiches, spread a layer of the béchamel sauce over one side of 4 slices of the bread, then top each one with cheese, ham and another slice of bread.

Melt the butter in a large, nonstick frying pan until foaming and fry the sandwiches, two at a time, 2-3 minutes each side. Serve with a sprinkle of sea salt



Read more: http://www.dailymail.co.uk/femail/article-4160980/James-Martin-s-French-masterclass-Croque-monsieur.html#ixzz58hkGA33b
Follow us: @MailOnline on Twitter | DailyMail on Facebook

CHICKEN WITH 40 CLOVES OF GARLIC

Despite the fact that this is classic European peasant fare, modern cooks tend to avoid it because unless you have a chronic vampire problem, 40 cloves seems…excessive. Ah! But when cooked into the dish the result is a smooth, sweet, earthy flavor and an aroma that wraps the kitchen like a hug. Make sure you have bread on hand to spread the soft cloves onto and don’t forget to sop up that oil. Yes, all of it.

1 chicken
Olive oil
Salt and pepper
4 heads of garlic, broken into unpeeled cloves
6 garlic cloves peeled
1 bay leaf

Instructions
Rinse the chicken under cold water and pat dry.
Stuff the chicken with the peeled garlic, bay leaf and thyme.
Brush chicken with a little olive oil then sprinkle with salt and pepper.
Put the chicken in a roasting pan, breast side down and cook in a 160C fan forced oven for 30 minutes. 350 degrees F in a regular oven.
Turn the chicken on its back, baste and add the unpeeled garlic.
Continue to roast for another hour, basting every so often until the skin is crisp.
Transfer to a serving dish and surround with the roast garlic.
Serve with green beans and toasted almonds.

BEANS AND SWEET CORN SAUCE

Recipe for the day:

Broad beans, blanched fresh Lima beans,  edamame 
Shredded lettuce
Finely chopped mint
Finely shredded ham or prosciutto 
Lemon juice 
Quite a bit of olive oil
Toss

Sweet corn and whiskey sauce
Melt butter.saute bacon 
Add minced shallot
A bit of both red and green pepper and some jalapeño as well
A good bit of frozen corn
Chicken stock
Splash of cream
Small splash of whiskey
Salt and cayenne 
Reduce till it comes together and is of sauce consistency
Garnish with chopped green onions
Good on fried things

Oh boy.  This was good!