Roasted Red Pepper and Feta Bread

Posted on October 29, 2013 by Mary Moore
Kalamata and Roasted Red Pepper with Feta Bread
Yields 1
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Ingredients
  1. 2 cups whole wheat flour
  2. 3 – 3 ½ cups ap flour
  3. 2 tbsp sugar
  4. 2 tsp dry active yeast (1 packet)
  5. 1 tsp salt
  6. 1/3 cup drained, chopped kalamata olives
  7. 2 cup drained, chopped roasted red pepper
  8. 8 oz feta, cubed
  9. 3 tbsp olive oil
  10. 1 ¼ cup warm water
  11. 1 tbsp cornmeal
Instructions
  1. Fix the stand mixer with a dough hook.
  2. Add flours, sugar, yeast, salt, olives, roasted red pepper, and feta to the bowl. Mix briefly to incorporate the ingredients.
  3. Add olive oil and water and mix for 5 to 10 mins until the dough springs back when pressed. Add more flour in small portions if necessary until dough pulls away from the bowl.
  4. Place in a bowl with a little bit of olive oil, cover and let rise for approx 45 minutes until doubled in size.
  5. Punch dough down and let rise again for approx 30 mins until doubled in size.
  6. Place Schlemmer-topf in a cold oven and heat to 500 degrees.
  7. Turn dough onto a sheet pan, lightly oil and dust with cornmeal.
  8. Place the dough into the bottom of the preheated Schlemmer-topf, cover and bake for 15 mins. Cut the temperature back to 375 degrees and bake another 15 mins or until done.
Notes
  1. Equipment list: stand mixer with dough hook, Schlemmer-topf, dry measuring cups, measuring spoons, liquid measuring 2 cup, cutting board, bread knife
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Black Beans

Posted on October 29, 2013 by Mary Moore
Black Beans with Ham Hock
Serves 8
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Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 ham hock (approx 1 lb)
  3. 1 med yellow onion, diced
  4. 2-4 cloves garlic, minced
  5. 2 fresh jalapeno peppers, diced (optional)
  6. 2 tsp ground cumin
  7. Cayenne pepper to taste (optional)
  8. 1 lb black beans, picked through and soaked overnight then rinsed
  9. 4 cups chicken stock (or 6 cups for un-soaked beans)
  10. Salt and freshly ground black pepper to taste
Instructions
  1. Pick through beans making sure that there are no rocks or other debris. Place the beans in a tall saucepot and cover them with water by two inches. Let soak overnight. (They will swell so allow room in the pot)
  2. In a heavy saucepan, sauté the ham hock, onions, garlic, and cumin in olive oil until the onions are translucent. Add cayenne if desired. Add black beans and stir.
  3. Add enough chicken stock to cover the beans by an inch. Simmer over med-low heat, adding additional chicken stock as necessary, until beans are tender, 2 – 3 hours. Be sure to occasionally stir the beans and make sure there are none sticking or burning on the bottom of your pan. (if using a pressure cooker, place the lid on now, bring to pressure level 2 and cook approx. 25 mins. follow the instructions for your specific pressure cooker for beans)
  4. Stir in or garnish with jalapenos before serving. (optional)
Notes
  1. Use a pressure cooker for faster preparation, 30 mins instead of 2-3 hours
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Beef Tenderloin with Shallot Congnac Sauce

Posted on October 29, 2013 by Mary Moore
Beef Tenderloin with Cognac Sauce
Serves 6
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Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Ingredients
  1. 1 beef tenderloin, large enough for your group – approx 6-8oz. per person
  2. 1 cup Worcestershire sauce
  3. ½ cup soy sauce
  4. ½ cup Dijon mustard (preferably Maille brand)
  5. 2 – 3 springs fresh rosemary, stemmed and chopped
  6. 5 cloves garlic, minced
  7. 2 tbsp. olive oil
  8. ½ cup chicken broth
  9. 1/3 cup butter, unsalted
  10. 1 ½ tbsp. Dijon mustard
  11. ½ cup shallots, finely chopped
  12. Sea salt to taste
  13. 5 tbsp. cognac
  14. 2 Tbsp. parsley, finely chopped
  15. ¾ cup red wine
Instructions
  1. Trim the tenderloin of all fat and silver skin. Place in a large size zip lock bag.
  2. In a medium size bowl whisk together Worcestershire, soy, and Dijon, stir in the rosemary and garlic. Pour the marinade into the zip lock with the tenderloin, seal, and place in the refrigerator to marinate for 30 min to 1 hour.
  3. Pre-heat oven to 400*.
  4. After tenderloin has marinated, heat a sauté pan on high until warm, add olive oil, heat until it just begins to smoke.
  5. Place tenderloin in the sauté pan and sear on all sides.
  6. Remove to a baking sheet and finish in the oven until desired temperature, approx 30 min for a 2-3lb tenderloin, 45-55 min for a 3-5lb tenderloin. Note* ovens vary so it is always important to use a good meat thermometer to achieve the perfect temperature.
  7. Drain the fat from the sauté pan and melt 1 tablespoon of the butter over medium heat.
  8. Add the shallots and cook, stirring, until wilted, but not brown.
  9. Add the cognac and ignite by tipping the sauté pan to bring the liquor into contact with flames from the gas burner, or ignite with a match (it is not necessary to flame the pan).
  10. Add red wine and cook, scraping the bottom and sides of the pan to loosen the fond. Continue to cook the sauce over high heat until reduced by more than half.
  11. Add the chicken broth, the mustard, and any juices that have accumulated around the beef, and combine well, reduce again.
  12. Swirl in the remaining butter and season with salt to taste. Do not return the sauce to a boil once the butter has been added.
  13. Cut the tenderloin on the bias and fan onto a heated plate or platter. Spoon the sauce over and around the meat and sprinkle with chopped parsley.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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