Amuzae

Enjoy these recipes and if there are any questions or comments please email me.  

Feb 2nd Candle Lit Dinner

    1 cup water
    1 cup milk   
    ¼ tsp chili flake
    2 tablespoons melted butter
    1 ½ cups pecorino romano cheese
    1 ½ cups fine corn meal

DIRECTIONS

1. Mix water, milk, chili flake & butter. Bring to a boil in a large saucepan,
2. Slowly whisk in the cornmeal so that clumps do not form. Once the cornmeal has been added, add in the pecorino romano cheese. Turn heat to medium and stir vigorously with a wooden spoon until the dough rolls away from the side of the pan. Remove from the heat.
3. Place the mixture in a 12 x 9" pan and flatten into the pan evenly. Cover with plastic wrap and allow to cool.
4.  Cut into rectangular or squares of our likings and remove from pan. In a non-stick skillet cool rectangular with a small amount of olive oil over medium heat. Allow for each side to get crispy and serve with olive tapenade.

    2 cups olives, pitted and chopped
    ¼ cup capers
    2 anchovy fillets
    ½ red onion, finely chopped
    1 lemon, zest & juice
    1 cloves of garlic, finely minced
    ½ cup olive oil
    ¼ cup chives, chopped

DIRECTIONS 

1.  Mix all ingredients in a bowl and serve

    ¼ lb. Pancetta, diced
    5-6 cloves garlic, chopped
    1 red onion, sliced
    ¼ tsp chili flake
    1 head fennel, sliced thin
    1 can artichokes hearts, sliced thin
    ¼ cup mint leaves, chopped
    ¼ cup parsley leaves, chopped

DIRECTIONS 

1.  Over medium heat saute the pancetta till crispy. Add garlic & pepper flake, cool for 1 to 2 minutes until fragrant. Add onion and fennel and cook till tender. Remove from heat, add artichoke hearts and herbs. Taste to adjust seasoning if needed.....

    4 cups milk
    4 cups Half & half
    1 vanilla bean
    1 12 oz. bag semi sweet choc. chips
    1 orange, zested
    2 cups sugar
    6 egg yolks
    2 loaves stale bread, cut into 1/4 " cubes

Directions 

1. Heat milk, half & half, vanilla bean, chocolate and orange zest over medium high heat. Stirring constantly so that it does not burn.
2. Once milk is starting to simmer, pour 2 cups of hot milk mixture over eggs and sugar. Mix well, tempering the eggs and pour back into hot milk mixture. Continue to stir over medium heat until the mixture coats the back of a spoon. Remove from heat and strain through a fine mesh strainer. Mix with bread and pour into a large 12 x 9" baking pan.
3. Allow bread to sit for 30 minutes and pre-heat the over to 325 degree.
4. Cover baking pan with aluminum foil and bake for 45 minutes 

    2 cups sugar
    1 cup heavy cream
    ¼ cup whisky
    ¼ cup corn syrup

DIRECTIONS

1. Heat sugar & corn syrup over medium heat until it turns a dark brown color.
2. Remove from heat and whisk in heavy cream. Slowly... BE CAREFUL!! the hot sugar might splatter.
3. Add whisky and cool over medium low heat for 5 minutes.

Enjoy hot or cold!!

Fruit

Vanilla Vinaigrette

    2 Tablespoons Dijon mustard
    ¼ cup honey
    2 tablespoons finely minced shallots
    ½ cup rice wine vinegar
    1 vanilla bean - split and seeds removed
    3 stems thyme – leaves removed and chopped
    2 tablespoons chopped chives
    1 ½ cup extra virgin olive oil

DIRECTIONS
1. In a large bowl combine mustard, honey, shallots, vanilla, and vinegar.  With a whisk mix well until the honey is dissolved.  

2. While whisking slowly add in oil making sure that it is emulsifying.  After 1 cup of olive oil taste and determine if you would like to add more oil.  If you like it to be less acidic add more oil if not leave it alone. 
3. Add fresh herbs and taste for seasoning.  Add salt and pepper if desired. 

Blueberry Sauce

    1 quart of blueberries
    1 small onion, small dice
    4 cloves garlic, chopped fine
    2    tablespoons chopped ginger
    1    star anise pod
    ¼ cup sugar
    ½ cup balsamic vinegar
    ½ cup red wine
    1 cup port wine
    Cornstarch to thicken

DIRECTIONS
1.  In a medium saucepan, sweat the onion, garlic, and ginger over medium heat.   You do not want to brown the aromatics you just want to soften them and help them release their flavor.  Add in half of the blueberries and sauté for two to three minutes.
2.  Add in vinegar, sugar, wine, and port and bring to a boil.  Lower heat to low and cook until reduced by half.  Add in remaining blueberries.  If sauce is too thin, turn heat back up to medium high in order to achieve a boil.  Add cornstarch as necessary to thicken to desired consistency. 

    6 peaches, halved and pitted
    1 bottle Botherhood Port Wine or other red wine
    ¼ cup ginger, peeled and sliced thick
    1 tablespoon cloves or chinese five spice
    ½ cup honey
    4 ounces marscapone cheese

Directions 

1. In a high edged saute pan (sauteuse), place wine, ginger, and spice over medium high heat until it comes to a boil. Reduce heat to low and place in the peaches cut side down, cook until tender. If the peaches are ripe this will only take about five minutes. If they are hard this will take about 30-45 minutes. Check for softness using a fork or knive and sticking it into the middle of the peach. You should only feel a small amount of resistance.

2. Once cooked remove the peaches from liquid and allow to cool. Place the port back on low heat and reduce till it is thick and syrupy. Take off heat and allow to cool. In a bowl mix together the honey and the marscapone with a metal whisk until smoothe.

3. Heat grill and place peaches cut side down on grill. Do not leave the peaches unattended because they burn easily. Once you get good grill marks on one side of the peach flip and grill for another minute. Serve two peach halves with a small amount of the honey marsapone and port glaze, enjoy.

Tomatoes

Tomato Tartare

Ingredients 

           12 roma tomatoes

Directions 

Preheat oven to 250

1. Remove the small core from the tomato and cut in half lenghtwise. Squeeze out the seeds and excess juice into a bowl that can be saved for tomato water.
2. Line a baking sheet with parchment paper or silicone silpat. Place the tomatoes cut side down onto the baking sheet. Place the baking sheet into the oven and bake for three hours.
3. Remove the tomatoes from the oven and allow to cool. Remove the skins from the tomatoes which should come off quite easily. Finely dice the flesh of the tomato. This can be used as a base for an antipasto dish or served with classic steak tartare ingredients.

Tomato and Oregano Raviolis

Ingredients 

            1 package wonton or gyoza skins
            1 can tomato paste
            2 4oz. packages feta cheese
            2 ½ tablespoons chopped oregano

Directions
1. Place a large pot of salted water on the stove over high heat to boil.
2. Place the tomato paste, feta cheese, and oregano in a food processor. Pulse for two second intervals about five times. Scrape down the sides of the processor bowl with a rubber spatula and repeat to pulse another five times. Remove the mix from the processor and place in a bowl.
3. Remove four of the wrappers from their wrapping and place on a flat surface. With a pastry brush lightly brush the wrappers with water. Using a small spoon, place about two teaspoons of the feta mix in the middle of the wrapper and fold in half. Make sure that you remove all of the air out of the wrapper. Using the end of a fork crimp the edges of the wrapper to seal the ravioli completely. Repeat this process for the remainder of the wrappers.
4. In small batches of ten place the raviolis in boiling water and cook for about two minutes. Toss with extra-virgin olive oil and serve with your favorite sauce.

Ingredients 

            5 Leeks, split and washed
            1 ½ cups white wine
            10 stems thyme
            2 tablespoons extra-virgin olive oil
            2 tablespoons sherry vinegar
            1 tablespoon salt

Directions 

Preheat oven to 325

1. Using only the white part of the leeks, split the leeks in half and wash very well making sure to remove excess grit from the different layers. In a 9"x6" baking dish place the leek halves cut side down along with the remaining ingredients.
2. Cover with aluminum foil and bake for 1 hour or until the leeks are very tender. The leeks can be served hot or cold.