Dog Latin

The November issue of  Good Food Magazine has some interesting recipes with chestnuts. Grown up in  Schleswig-Holstein, I only knew chestnuts  roasted at Christmas markets. At our local farmers market I bought some chestnuts in a nostalgic paper bag.

I peeled the chestnuts



-==== REZKONV-Recipe - RezkonvSuite v0.99.2

     Title: Chestnut & butternut soup with toasted seeds
Categories: Soup
     Yield: 8 Servings

      1     small  Butternut squash; about 700 g; 1 lb 9 oz or use
                   -- pumpkin
     50     grams  Butter; 2 oz
      2            Onions, chopped
      2            Garlic cloves, chopped
  2 1/2        cm  Piece fresh root ginger, chopped
      2     teasp. Curry powder
    1.2    liters  Vegetable stock; 2 pints, more if needed
    435     grams  Can unsweetened chestnut puree
    284        ml  Carton double cream
                   Toasted sunflower seeds; see Know-how

============================== SOURCE ==============================
                   BBC Good Food Magazine, November 2005
                   -- Edited *RK* 10/30/2005 by
                   -- Ulrike Westphal

The soup can be made up to two days ahead and kept, tightly covered,
in the fridge.

1 Cut a slice from both ends of the squash. Set the squash firmly on
a chopping board and peel it from top to bottom with a small sharp
knife. Halve it, scoop out the seeds, and cut the flesh into 2 cm
chunks. Melt the butter in a large pan and add the onions, garlic,
ginger and curry powder. Cook, stirring, until the onion is soft.
Tip in the squash and the stock, and bring to the boil. Cover and
simmer, stirring occasionally, until the squash is very tender.
Season, if you want.

2 Take the soup from the heat and let it cool slightly. Puree it in
batches in a blender or food processor and return to the pan. Whisk
in the chestnut puree until smooth and bring the soup just to a boil,
stirring well to mix. If it is too thick, add more stock. Stir in
half the cream and bring just back to a boil. Taste and adjust the
seasoning. Keep the remaining cream for serving. Ladle the soup into
bowls. Swirl over a spoonful of cream and sprinkle with the
sunflower seeds.

:PER SERVING 517 kcalories, protein 7g, carbohydrate 37g, fat 39g,
saturated fat 19g, fibre 6g, added sugar none, salt 1 g

:EASY
:PREP 15-20 mins
:COOK 35-40 mins

:KNOW-HOW: To toast sunflower seeds, toss 4 tbsp sunflower seeds
with 1 tsp vegetable oil and spread them in a non-stick frying pan.
Toast them over a medium heat until browned, tossing occasionally,
for 3-5 mins.

:To use fresh chestnuts you will need to peel them: Fresh chestnuts
have a double coating; a tough outer peel and a soft inner skin that
clings tiresomely to the kernel. For abaour 450 g; 1 lb peeled
chestnuts, you need to start with 600 g; 1 lb 5 oz nuts in the shell.
:In a pan: With tooint of a knife, slit the flat side of the nut
from top to botoom. Turn an make a second slit at the base,
perpendicular to the first cut to form a T. Place nuts in a pan with
cold water to cover, put on the lid and bring just to a boil, then
take off the heat. Lift out a few with a draining spoon an, when
they are cool enough to handle, strip off the peel and inner skin
using the knife. Reheat them if they cool and start to bcome hard to
peel.
:In a microwave: cut the nuts in half, including peel. Microwave on
Medium until steaming and very hot, 1 - 2 mins. The flesch pulls
away from the hull and can be prised out with a small knife, leaving
behind the peel and skin.

=====

It's the first time I cooked with Jerusalem artichokes. This soup is delicous, especially the fried slices.



-==== REZKONV-Recipe - RezkonvSuite v0.99.2

     Title: Jerusalem artichoke palestine soup
Categories: Soup
     Yield: 1 Recipe

    450     grams  Jerusalem artichokes, about 5
      1            Onion, finely chopped
      1            Knob butter
      1   tablesp. Olive oil
    300        ml  Milk
    300        ml  Vegetable or chicken stock
                   Salt
                   Ground white pepper
                   Groundnut oil

==============================SOURCE==============================
                   Gary Rhodes Cookery Year at tv-gusto
                   -- Edited *RK* 10/08/2005 by
                   -- Ulrike Westphal

Peel the jerusalem artichokes and place in acidiluted water to
prevent discolouration. Chop into rough dices, save one for later.
Fry the onion in butter and olive oil. Cook on a low heat for
several minutes. Add artichokes to pan, cover and cook for 6 - 8
mins. Add the milk and stock and cook for 20 mins. Slice remaining
artichoke very thin and dry on kitchen paper. Fry slices in 1 cm
groundnut oil until golden. Drain on kitchen paper and salt. Mash
the soup. Pour into a serving bowl, nutmeg and decorate with the
fried slices.

=====

Foodfreak called attention to this blog-event: Prune Blogging Thursday. In my childhood I knew prunes as a part of "Backobst", dried fruits. We ate it along with buckwheat-dumplings, a dish I didn't like very much. But why not taking the opportunity to cook something prune-tacular!

So I tried
Couscous Tabbouleh with Glazed Prunes


What you need:   
 55     grams  Semi-dried, pitted prunes; 2 o z
100  ml  Red wine; 3½ fl oz
1/2  teasp. Ground cinnamon
2       teasp. Clear honey
200  grams  Couscous; 7oz
Pinch saffron
3   Handfuls chopped parsley
3    Handfuls chopped chives
       Squeeze of lemon juice
 6   Chestnut mushrooms, sliced

I used California prunes, I couldn't find any from France and frozen herbs.

Method:
1. Place the prunes in a small saucepan and pour over the red wine.
Simmer for 4 minutes then add cinnamon and honey. Simmer gently for
6-8 minutes or until the liquid has reduced to a sticky glaze for
the prunes.

2. Soak the couscous with the saffron in salted water according to
the pack instructions and set aside until the grains have fluffed up.
Stir in the herbs and lemon juice and season to taste.

3. Pile the couscous into a serving dish, arrange the sliced
mushrooms neatly over the surface and sprinkle with salt and pepper.
Arrange the glazed prunes around the edge of the dish and serve at
once.

I was really surprised about the contrast between the sweet prunes, salted tabbouleh and mushrooms.

Tagged with: Prune Blogging Thursday

The 20th edition of "Is My Blog Burning is hosted by Kitchen Chick  - the theme:  soufflés.

I decided to prepare a Hot Chocolate Soufflé with Chocolate Sauce from Gary Rhodes at the table.



This is my first soufflé since 15 years and I had success.

Enjoy this with chocolate sauce: Delicous!

When serving sauces with soufflés, make an incision in the top of the
soufflé before pouring in the hot sauce. This almost 'resoufflés'
the dessert and it now holds the pleasure of two recipes in one.

The recipe for 6 ramekins 8 cm  Ø:

Ingredients:
     25     grams  Caster sugar; 1 oz
     10     grams  Plain flower; 3/8 oz
     10     grams  Cornflour; 3/8 oz
     13     grams  Cocoa powder; 0.5 oz
     25     grams  Plain bitter chocolate, finely grated; 1 oz
    150        ml  Milk; 5 fl oz
                   Extra caster sugar or finely grated chocolate,
                   -- for coating
                   Butter, for greasing
      4    medium  Egg whites
      2            Heaped tablespoons caster sugar
 
FOR THE CHOCOLATE SAUCE:
    200        ml  Milk; 7 fl oz
    175     grams  Plain dark chocolate, finely chopped; 6 oz
    100        ml  Whipping or single cream; 3 1/2 fl oz

Method:
Pre-heat the oven to 230°C/450°F/ Gas 8. Mix together the caster
sugar, plain flower, cornflower and cocoa powder. Add the chocolate
to the milk and bring to the boil. Power and whisk slowly into the
dry ingredients and return to the stove. Cook for 5-6 minutes on a
medium heat, whisking continuously until very thick and the whisk
will almost stand on its own. Pour into a bowl, cover with cling
film and leave to cool.

Butter the soufflé dishes generously, sprinkling with caster sugar or
grated chocolate.

Whisk the egg whites in an electric mixer or by hand until half
risen. Add the caster sugar and continue to whisk to a soft peak.
Whisk a quarter of this mix into the chocolate base. Now gently fold
in the rest, dividing between the dishes. Smooth over the top with a
palette knife, slightly releasing the mix around the border with the
tip of a small sharp knife. Bake in the preheated oven for 12-15
minutes, until risen and set, but still maintaining a moist centre.
The soufflés are ready to serve. To make the sauce, heat the milk in
a saucepan bringing to boiling point. Remove from the stove and add
the chocolate, whisking in until melted. Add the cream of your
choice and the sauce is made.

This month SHF -theme   "The Dark Side" is hosted by Lovescool.

When I read about the theme,  the  thought of Mine's "Schokoladenstäbchen" crossed my mind . I asked her, if she wants to adapt the recipe to The Dark Side, but she refused.

So here is my contribution to this event: The very delicious







-==== REZKONV-Recipe - RezkonvSuite v0.99.1

     Title: Chocolate Sticks
Categories: Cookies
     Yield: 50 Pieces

     50     grams  Walnut, finely ground
    200     grams  Butter
    100     grams  Icing sugar
     50     grams  Chocolate, finely grated, about 75 % cocoa;                
      1            Egg yolk
      1   tablesp. Rhum
      1   tablesp. Cocoa powder
    300     grams  Plain flour

============================ DECORATION ============================
      1   tablesp. Cocoa powder
     50     grams  Chocolate, about 75 % cocoa;                 

============================== SOURCE ==============================
                   Mine
                   http://www.teatime-blog.com/?p=154
                   -- Edited *RK* 10/02/2005 by
                   -- Ulrike Westphal

1- Beat butter and icing sugar until foamy. Add egg yolk, rhum,
cocoa powder, walnutnuts and grated chocolate. Mix in the flour.
Clingfilm the dough and refrigerate for at least 30 mins.


2- Heat oven to  160° C. Take a teaspoon and form sticks about 5 to
6 cm, roughly 15 grams each. Put the sticks on a baking tray, covered with baking paper.




Bake for   10 - 15 mins. Cool on a wire rack.

3- Sprinkle the sticks with cocoa. Melt the chocolate and fill into
a piping bag and decorate the sticks.




=====

Tagged with SHF #13 and The Dark Side

from my new cookbook "Gary Rhodes at the table"



A delicious soup which warms your feet after a long walk  in autumn.

-==== REZKONV-Recipe - RezkonvSuite v0.99.1

     Title: Mushroom and Butter Bean Soup
Categories: Soup
     Yield: 6 Servings

    175     grams  Dried butter beans; 6 oz
                   Or
    400     grams  Tin of butter beans, drained; 14 oz
     25     grams  Butter, plus a knob for pan-frying the mushroom
                   -- garnish; 1 oz
      1     large  Onion, finely chopped
      1            Garlic clove, crushed
    350     grams  Cup or chestnut mushrooms or buttons; 12 oz, if
                   -- others unavailable, sliced
    600        ml  Vegetable or Chicken Stock or alternative; 1
                   -- pint
    300        ml  Milk;  1/2 pint
    150        ml  Single cream;5 fl oz, optional
                   Salt and pepper
      1   tablesp. Chopped fresh flatleaf parsley, to garnish

==============================SOURCE==============================

    Gary Rhodes at the table; ISBN-0-563-48827-1
    -- Edited *RK* 10/17/2005 by
   -- Ulrike Westphal



If using dried butter beans, they will need a minimum 12 hours
soaking in cold water. It's important, when buying any dried beans,
to check the expiry date. The longer life the bean has, the more
tender it will be. Once soaked, drain and rinse. Place the beans in
the pan with the stock and bring to a gentle simmer. Cover with a
lid kept slightly askew and cook for 1 hour until the beans are
tender. Lift some of the beans and keep for garnishing (for this
it's best to remove the shells). If using tinned butter beans, drain
off the liquor and set aside a few beans for each portion's garnish.

Melt the butter in a saucepan and, once bubbling, add the chopped
onion and garlic. Cook without colouring for 8-10 minutes until the
onions are beginning to soften. Add two-thirds of the mushrooms,
saving a third to garnish, and continue to cook for 10-15 minutes
until also softening. Add the beans to the onion/mushroom mix and
warm through. Add the stock and bring to the simmer. Cook on a
medium heat for 15-20 minutes.

Add the milk and return to the simmer. Season with salt and pepper.
Liquidize and strain through a sieve to a smooth consistency. Add
the single cream, if using and check the seasoning.

When ready to serve, heat a frying pan and pan-fry the remaining
mushroom slices in the knob of butter. This is best achieved on a
high heat to colour the mushrooms golden brown. The reserved butter
beans can be warmed in the soup or microwaved separately. Divide the
soup between the bowls, and garnish with the beans, mushrooms and
chopped parsley.

Note: A spoonful of cooked spinach is also a very nice garnish for
this soup, eating well with the butter beans and mushrooms.

=====

My husband is back from Santiago de Chile and so I made the Crunchy walnut tart with chestnut honey to welcome him.



-==== REZKONV-Recipe - RezkonvSuite v0.99.1

     Title: Crunchy walnut tart with chestnut honey
Categories: Baking
     Yield: 8-10 Servings

    100     grams  Unsalted butter; 4 oz
    140     grams  Chestnut honey; 5 oz
    100        ml  Double cream; 3 1/2 fl oz
      2   tablesp. Dark rum
    300     grams  Walnut pieces; 10 oz
    140     grams  Caster sugar; 5 oz
      5            Egg yolks

=========================FOR THE PASTRY=========================
    175     grams  Unsalted butter; 6 oz, plus extra for
                   Greasing
    250     grams  Plain flour; 9 oz
                         crème fraîche, to serve

==============================SOURCE==============================

                   Good Food Magazine, October 2005
                   -- Edited *RK* 10/16/2005 by
                   -- Ulrike Westphal



This is a recipe from Stephanie Alexander's Cooking &Travelling in
south-west France. Typically with Stephanie, one of the best cooks
writing in the language, the recipes are not the normal ones you
would find in a book about the area. Stephanie seems to me to
continue the line of illustrious female cookery writers - others
being Jane Grigson, Elizabeth David and Julia Child - whose
enthusiasm is made so much more important by solid scholarship. This
recipe typifies the rugged, but sophisticated nature of the cooking
of south-west France.

1 Remove the butter from the fridge 30 mins before making the pastry.
Sift the flour and a pinch of salt onto a work surface. Cut the
butter into smallish pieces, add to the flour and lightly rub
together to partly combine. Make a well in the centre, add 2-3 tbsp
cold water and, using a pastry scraper, work the paste to a rough
heap of buttery lumps of dough. Then work together as briefly as
possible into a smooth dough, roll out on a lightly floured surface
and use to line a loose-bottomed flan tin that is 2.5 cm deeper 24
cm across the base. Prick the base here one there with a fork and
chill for 20 mins.

2 Heat oven to 200 °C/fan 180 °C/gas 6. Line the pastry case with a
sheet of crumpled greaseproof paper and a thin layer of baking beans,
and bake for 20 mins. Remove the paper and beans, then return to the
oven for 10 mins. Remove pastry case then, lower the oven
temperature to 190 °C/ fan 170 °C/gas 5.

3 Put the butter, honey, cream and rum together in a saucepan and
warm gently over a low he but don't let it get hot. Mix the walnuts
and sugar together in a bowl. Lightly whisk the egg yolks, then
whisk them into the honey mixture. Then stir into the walnuts and
sugar. Pour the mixture into the pastry case and bake for 40-50 mins
until the tart is well caramelised. Leave to cool, then cut into
thin wedges and serve with some crème fraîche.

:MODERATELY EASY
:PREP 30 mins
:COOK 1 hr 10-20 mins

=====

-==== REZKONV-Recipe - RezkonvSuite v0.99.1

     Title: Sweet lemon & goat's cheese tart
Categories: Dessert
     Yield: 6 Servings; 2 of  20 cm ø from here


    500     grams  Pack ready-made sweet shortcrust pastry*
      4            Eggs, beaten
      2            Lemons; zest and juice
    140            Gcaster sugar; 5 oz
    200        ml  Tub crème fraîche
    100     grams  Pack rindless fresh goat's cheese, roughly
                   -- crumbled, such as Tesco's Welsh goat's cheese
                   Blackberries or other fruit, to serve, optional

==============================SOURCE==============================

                   BBC Good Food Magazine, October 2005
                   -- Edited *RK* 10/07/2005 by
                   -- Ulrike Westphal



Don't be put off by the idea of goat's cheese in a dessert: when the
cheese is soft and fresh it works beautifully, like a richly
flavoured creme fraiche.

1. Heat oven to 180 °C/fan 160 °C /gas 4. Roll pastry and use to
line a 20 cm loose-bottom tart tin, about 3 - 4 cm deep. Chill for
30 mins. Line the pastry with greaseproof paper and fill with baking
beans.

2. Bake for 15 mins, then remove the paper and beans. Brush the
inside of the tart with a little of the beaten egg, then return to
the oven for 5 mins (Ulrike: 10 mins) to crisp. Remove and reduce
heat to 150 °C/fan 130 °C/gas 2.

3. Stir the zest, juice and sugar together until the sugar dissolves,
then beat in the remaining eggs and crème fraîche. Tip into a jug.
Put the tart case on a baking sheet in the oven and pour in the
lemon mixture. Sprinkle over the goat's cheese, then bake for 1 hr -
1 hr 10 mins, until set with a slight wobble in the centre. Serve
warm or cold, topped with fruit.

PER SERVING 710 kcalories, protein 12g, carbohydrate 66g, fat 46g,
saturated fat 20g, fibre 2g, added sugar 33g, salt 0.79g

:Moderatly easy
:PREP: 20 mins plus chilling
:COOK: 1 h 20 mins

* I used half of this recipe.
=====

A real delicious soup, I like the taste with the crispy sage leaves !

-==== REZKONV-Recipe - RezkonvSuite v0.99.1

     Title: Chunky cheddar & celeriac soup
Categories: Soup
     Yield: 4 Servings

      1   tablesp. Butter
      3            Onions, finely sliced
    500     grams  Floury potatoes; 1 lb 2 oz, peeled and diced
      2            Celeriac (1 kg; 2 lb 4 oz in total) peeled and
                   -- diced
      1     liter  Chicken or vegetable stock; 1 3/4 pints (from a
                   -- cube is fine)
      4            Sage leaves
      2    strips  Lemon peel
    200     grams  Diced; 8 oz mature cheddar
                   Crispy sage leaves (see Know-how, below),
                   -- optional
==============================SOURCE==============================

                   -- Edited *RK* 10/06/2005 by
                   -- Ulrike Westphal



This is a meal in a bowl. Eat it with a gutsy salad (watercress is
really good) and fresh brown bread.

1. In a large pan, melt the butter. Add the onions and cook for 5
mins until softened, but not coloured. Add the potato, celeriac,
stock, sage and lemon peel. Bring to the boil and simmer gently for
about 30 mins, until the celeriac is tender and the potato is
collapsing. Remove and discard the lemon zest and sage leaves. Stir
so the potato thickens the soup a little. (At this point you can
cool and keep covered in the fridge for up to two days or freeze for
up to 3 months.)

2. When you're ready to eat, reheat the soup to just simmering. Stir
in the cheese. Serve with crispy sage leaves for a special touch.

PER SERVING 411 kcalories, protein 21g, carbohydrate 35g, fat 22g,
saturated fat 13g, fibre 12g, added sugar none, salt 2.40g

:Freeze before cheese is added
:PREP 15 mins
:COOK 40 mins

KNOW-HOW To cook crispy sage leaves, cover the surface of a small
pan with vegetable oil. Heat until the surface shimmers, then drop
in the sage. Cook for 20-30 secs, until starting to brown, then lift
out and drain on kitchen paper. As they cool they crisp up - if they
don't, return them to the hot oil for a few more seconds.

=====

In Germany wie celebrate today "German Unification Day". The sun shined the whole day and we hiked a lot. So we decided to cook the


Just the right thing after hiking !

-==== REZKONV-Recipe - RezkonvSuite v0.99.1

     Title: Oven-baked risotto
Categories: Main meal
     Yield: 4 Servings

    250     grams  Pack smoked bacon, chopped into small pieces
      1            Onion, chopped
     25     grams  Butter; 1 oz
    300     grams  Risotto rice; 10 oz
                   Half a glass of white wine; optional
    150     grams  Pack cherry tomatoes, halved
    700        ml  Hot chicken stock;  1 1/4 pt, from a cube is fine
     50     grams  Parmesan; 2 oz, grated

==============================SOURCE==============================

                   BBC Good Food Magazine, September 2005
                   -- Edited *RK* 09/16/2005 by
                   -- Ulrike Westphal


Cook this simple storecupboard risotto in the oven while you get on
with something else - the result is still wonderfully creamy.

1. Heat oven to 200 °C/fan 180 °C/gas 6. Fry the bacon pieces in an
ovenproof pan or casserole dish for 3-5 mins until golden and crisp.
Stir in the onion and butter and cook for 3-4 mins until soft. Tip
in the rice and mix well until coated. Pour over the wine if using
and cook for 2 mins until absorbed.

2. Add the cherry tomatoes and the hot stock, then give the rice a
quick stir. Cover with a tightly fitting lid and bake for 18 mins
until just cooked. Stir through most of the parmesan and serve
sprinkled with the remainder.

PER SERVING 517 kcalories, protein 22g, carbohydrate 63g, fat 2g,
saturated fat 10 g, fibre 2g, added sugar none, salt 3.38g

:PREP 5-10 mins
:COOK 25 mins
:EASY

=====