Coeur a la Creme

Posted on February 20, 2014 by admin
Coeur a la Creme with Balsamic Glazed Strawberry
: "Here is a great and easy dessert to make for Valentine’s dinner! No baking process, just good ingredients whipped together and then set overnight. So great you can make it in advance! Even the coulis could be made 2 days ahead. So this is your next dessert to try!" Need a mold for this easy, impressive dessert? Stop by any of our stores! Coeur a la Crème Individual $6.99 Coeur a la Crème Large $12.99
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Prep Time
25 min
Cook Time
8 hr
Total Time
10 hr 25 min
Prep Time
25 min
Cook Time
8 hr
Total Time
10 hr 25 min
Ingredients
  1. 6 ounces cream cheese at room temperature (do not use the light version!)
  2. 1/3 cup confectioner’s sugar
  3. 1 đ cup heavy whipping cream
  4. 1 teaspoon vanilla extract (good one, pure!)
  5. 1 vanilla bean, split in 2 and reserve seeds
  6. 1/2 Lb strawberries, hulled and sliced
  7. 3 tablespoons turbinado sugar
  8. 1 tablespoon very good balsamic vinegar
  9. Strawberry coulis
Instructions
  1. Line a 7 inch Coeur à la crème mold or a fine mesh strainer with 2 layers of cheese cloth. Set on a rimmed cookie sheet.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese and confectioner’s sugar. Scrape down the bowl and add in the cream, vanilla extract, and seeds from the vanilla bean. Mix slowly at first to ensure all cream cheese is incorporated, scraping down the bowl as necessary. When the mixture is smooth, with no lumps, raise the speed to high, and beat until fluffy.
  3. Transfer the cheese mixture to the cheese cloth lined mold. Wrap cheese cloth up around the mixture, and cover with plastic wrap. Refrigerate for 8 hours or overnight.
  4. While the cheese is draining, mix strawberries with sugar and vinegar. Let sit for several hours in the refrigerator, or for an hour or two at room temperature.
  5. When the cheese mixture has finished setting up, discard drained liquid, and pull back the cheese cloth on the top of the cheese mixture. Place the serving dish upside down on top of the cheese mixture. Flip it over, and remove the mold. Carefully pull away the cheese cloth. Garnish with strawberry and vinegar mixture, and strawberry coulis.
Notes
  1. Ingredients for a 7 inch Coeur à la crème mold
Adapted from Ma Cuisine by Adeline
Adapted from Ma Cuisine by Adeline
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Jalapeno Dip

Posted on February 20, 2014 by admin
Layered Jalapeno Dip
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1 lb bacon (cooked & crumbled)
  2. 10-12 jalapenos (cleaned, cored & diced) (I usually leave a few seeds for heat)
  3. 2 - 8oz pkgs cream cheese softened
  4. Favorite rub (optional)
  5. 12 oz jar sweet/spicy salsa (we like Paul Newman’s Pineapple Medium heat)
Instructions
  1. Get BGE indirect or raised direct set up to 325. I like to use a Cast Iron skillet so I can cook and serve in the same pan.
  2. In a cast iron skillet, cook the bacon until crispy. Drain, crumble & set aside. While bacon is cooking, clean, core & chop jalapenos.
  3. After bacon is cooked use some of the bacon grease to sauté the chopped jalapenos. Usually this takes about 10 minutes on medium heat.
  4. When cooked jalapenos have cooled down spread the softened cream cheese over the top of the jalapenos. Try to spread the cream cheese so the jalapenos stay on the bottom of the pan. Remember this is a dip. Sprinkle your favorite rub on the cream cheese.
  5. Spread the salsa over the cream cheese so it is covered.
  6. Take the crumbled bacon and cover the salsa completely.
  7. Bake the dip in the Big Green Egg at 325 for 25-30 minutes until bubbly. Serve with pita chips or favorite crackers.
Notes
  1. TIP: Be sure and use gloves when working with jalapenos.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Turnip Soup

Posted on February 20, 2014 by admin
Creamy Turnip Soup
Serves 4
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Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Ingredients
  1. ½ lemon
  2. 8 medium Hakurei or American turnip bulbs (1 pound), peeled
  3. 4 ounces celeriac (2 medium egg– size pieces), peeled
  4. 4 cups Kelp Stock (page 6) or low-sodium vegetable stock
  5. ½ teaspoon Japanese or Colman’s mustard powder
  6. 1 teaspoon sea salt, plus more for finishing soup
  7. 1 tablespoon medium-aged light brown miso
  8. 2 tablespoons olive oil
  9. About ½ block (6 ounces) soft tofu (optional)
  10. ½ cup finely shaved fennel bulb
  11. ¼ cup finely julienned turnip greens or minced fresh parsley
Instructions
  1. Squeeze the lemon into a medium bowl of water.
  2. Coarsely chop the turnips and celeriac. As you cut the celeriac, place it in the lemon water to prevent browning.
  3. Place the turnip, celeriac, and stock in a large pot over medium-high heat. Bring the stock to a boil, reduce the heat to medium-low, and simmer for 20 minutes or until the vegetables are tender.
  4. Mix the mustard powder with ½ teaspoon hot water to create a paste. Set aside. Working in 3 or 4 batches, transfer the broth and vegetables to a blender or food processor, and purée until smooth. (Note: Be very cautious when puréeing hot liquids. If using a blender, remove the plug in the top and cover the hole with a thick kitchen towel that’s folded over. Do not fill the blender or food processor more than half full.) Transfer the first puréed batch to a clean pot and repeat the process. In the last batch, add the salt, miso, olive oil, and tofu (if using), and process.
  5. Before serving, gently reheat the soup, and divide it into soup bowls. Garnish with the fennel and turnip greens. Drop a tiny dab of mustard paste in the center of each bowl. Sprinkle a tiny pinch of salt over each portion. Ask your guests to stir and dissolve the mustard paste into the soup before enjoying it.
Notes
  1. In the past, I have enjoyed this soup made with a special variety of Japanese turnip called Hakurei. The Hakurei turnip is moister, sweeter, and more tender than the larger American turnip varieties, but may not be as readily available. In adapting this recipe to American turnips, I was pleasantly surprised to discover a delicious yellow-tinged soup with a more robust turnip flavor.
  2. Adding tofu creates an extra-smooth texture in the soup, and the olive oil contributes to a satisfying feel in the mouth. Japanese mustard adds interesting pungent and bitter flavors, perfect complements to the other flavors in the soup. This soup is excellent served hot or cold.
  3. TIP: Choose turnips that are plump, firm, and heavy for their size, and topped with crisp greens (if they come with greens). If the turnips do come with greens, immediately cut off the top stems and leaves so that the leaves no longer draw moisture from the bulb. Reserve those flavorful greens for miso soup or a salad.
Adapted from Hiroko’s American Kitchen, Cooking with Japanese Flavors by Hiroko Shimbo/Andrews McMeel Publishing, LLC
Adapted from Hiroko’s American Kitchen, Cooking with Japanese Flavors by Hiroko Shimbo/Andrews McMeel Publishing, LLC
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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