Lemon Curd (Lemon Cheese)

Posted on May 10, 2016 by admin
Lemon Curd (Lemon Cheese)
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Ingredients
  1. 5 large egg yolks
  2. 1 cup granulated sugar
  3. 1⁄ 2 cup unsalted butter, softened
  4. 1⁄ 2 cup fresh lemon juice
  5. 3 tablespoons lemon rind, no white attached
Instructions
  1. Lightly whisk the egg yolks in a heavy saucepan or bowl, or in a bain-marie, or double boiler.
  2. Whisk in the sugar and butter, then the lemon juice. Stir the egg mixture with a rubber spatula over low heat until thick but still falling easily from a spoon, 5 to 10 minutes, making sure to scrape the sides and bottom occasionally. The temperature should register approximately 170 degrees. (If the mixture simmers at the edges of the pan, quickly strain; it will be usable if smooth and no egg bits remain.)
  3. Add the rind to the egg mixture. Taste for flavor and add more juice or rind if necessary and available.
  4. Remove from the heat and cool.
  5. Store in the refrigerator in a tightly covered jar.
Notes
  1. Yields 2 1/2 cups.
Variations
  1. • To lighten, fold in whipped cream, mascarpone, or meringue before serving.
  2. • Lime, orange, and other citrus juices, as well as cooked caramelized pineapple, are wonderful variations. Adjust the amount of juice as needed, keeping in mind that acid is necessary for thickening the mixture and to lower the pH.
  3. From Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart (Gibbs-Smith, 2013), used with author's permission.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Pozole (Chicken And Hominy Soup)

Posted on May 4, 2016 by admin
Pozole (Chicken And Hominy Soup)
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For the Pozole
  1. 1 whole chicken
  2. 1 whole white or yellow onion, cut in half
  3. 5 cloves garlic
  4. 2 tablespoons Knorr chicken bouillon
  5. 1 bay leaf
  6. Large can hominy (6lbs), strained
Green Pozole Sauce
  1. 1 pound tomatillos, husked and washed
  2. 1-5 serrano chiles, washed *quantity depends on how spicy you like it
  3. 4 garlic cloves, skin on
  4. 1 whole white or yellow onion
  5. Handful fresh cilantro
  6. Salt to taste
Garnishes
  1. 4-6 limes cut into quarters
  2. 10 radishes cut into slices
  3. ½ green cabbage, sliced thinly
  4. 1 white or yellow onion, finely diced
  5. 1 avocado, cut into strips or dice
  6. 1 package queso fresco, crumbled
  7. Dried oregano
  8. Dried piquin chile
  9. 1 package tostadas
FOR THE POZOLE
  1. Place the chicken, onion, garlic, bay leaves and Knor chicken bouillon and salt into a large stockpot; add enough water to cover the chicken. Over medium-high heat bring the water to a boil, allow the water to boil rapidly for 5-10 minutes, then cover the pot and reduce the heat. Simmer the soup till the chicken is done.
  2. When the chicken is cooked, remove the chicken from the pot and place in a large bowl to cool.
  3. Carefully strain the soup into a new stockpot to remove the seasoning ingredients (bay leave, onion and garlic) as well as any debris from the chicken.
  4. When the chicken is cool enough to handle, shred it into small pieces and return to the new stockpot. Now add the hominy and green sauce, cover and bring to a simmer; cook for an additional hour to soften the hominy and blend the flavors.
FOR THE GREEN SAUCE
  1. Heat a comal (griddle) or large cast iron skillet over medium-high heat.
  2. Place the tomatillos, onion, garlic cloves and Serrano chiles on the heated comal and char until blackened on all sides. *When the tomatillos begin releasing juices they are finished and should be removed from the hot comal.
  3. Transfer all of the charred ingredients to a blender and blend with the cilantro and salt. Blend until smooth.
  4. Taste and adjust accordingly.
SERVING
  1. Ladle a spoonful of soup into a bowl and serve alongside a platter of the garnishes.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Macaroni and Cheese with Garlic-Parsley Breadcrumbs

Posted on April 27, 2016 by admin
Macaroni and Cheese with Garlic-Parsley Breadcrumbs
Serves 9
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Ingredients
  1. 1 (16-ounce) box medium pasta shells or elbow macaroni
  2. 6 tablespoons butter, divided
  3. 4 tablespoons all-purpose flour
  4. 1 quart whole milk
  5. 8 ounces sharp white cheddar, grated
  6. Salt and pepper to taste
  7. 1/4 teaspoon nutmeg
  8. 2 1/2 cups grated yellow cheddar
  9. 1/2 cup homemade breadcrumbs
  10. 2 cloves garlic
  11. 2 tablespoons parsley, minced
Instructions
  1. Preheat oven to 350 F.
  2. Boil pasta in generously salted water until al dente. Strain and reserve in the baking dish.
  3. In a saucepan, melt 4 tablespoons butter over low heat. Add flour, stirring to combine until smooth. Pour in the milk and whisk to combine. Bring to a simmer.
  4. Add the white cheddar, and whisk constantly until smooth and slightly thickened. Add the salt, pepper and nutmeg.
  5. Pour the milk and cheese mixture over the pasta, and stir to coat evenly. Add two cups of the grated yellow cheddar and stir to combine. Sprinkle the remaining 1/2 cup of yellow cheddar over the top.
  6. In a small bowl, combine breadcrumbs, garlic and parsley. Sprinkle over the pasta.
  7. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and sprinkle over the breadcrumbs.
  8. Place in the oven and bake 40 - 45 minutes or until the breadcrumbs are golden brown and the cheese is bubbly.
Notes
  1. Recipe courtesy of Le Creuset America, © 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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