Cream

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Chicken Pot Pies

This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

  • Pie crusts (we like bottom crusts as well as on top)
  • 4 Tablespoons Butter
  • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
  • 2 rotisserie chickens, Shredded
  • 1/2 cup Flour
  • 3+ cups Chicken Broth, Plus More If Needed
  • Salt And Pepper, to taste
  • Chopped Fresh Thyme To Taste
  • 1 cup Cream
5
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Icelandic Langoustine Stew

A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

  • 2 lb. shell-on whole langoustines
  • 8 tbsp. unsalted butter
  • 2 tbsp. olive oil (for stock)
  • 2 carrots, minced (for stock)
  • 2 stalks celery, minced (for stock)
  • 1 large yellow onion, minced (½ for stock)
  • 2 tbsp. tomato paste
  • 2 tsp. paprika
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Caramelized Garlic Quiche

For Crust (enough for two crusts)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach, lightly chopped
1 cup crème fraîche
½ cup milk

Crust

Caramelized Onion Quiche
5
Your rating: None Average: 5 (2 votes)

Parmigiano Gelato

Courtesy of The Washington Post Magazine.

2
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Red Velvet Cake

Makes 6 cupcakes (I hope)
http://www.bakingisascience.com/red-velvet-cupcakes/

1¼ cups cake flour
¼ cup unsweetened cocoa
½ teaspoons salt
¾ cups granulated sugar
1 teaspoons baking soda
dash tsp. espresso powder (optional)
2/3 cups canola oil
1/3 oz. red food coloring
½ teaspoons vanilla
1 teaspoons red apple cider vinegar
1 large eggs
½ cup buttermilk

Cream cheese icing: http://www.joyofbaking.com/RedVelvetCake.html

Red Velvet Cupcake
2.5
Your rating: None Average: 2.5 (2 votes)

Crepes

2 large eggs
1 large egg yolk (CI uses 3 whole eggs)
1 cup buttermilk (or milk)
¾ cup rye (or AP, or white wheat) flour
¼ teaspoon kosher salt
2 tablespoons plus 4 tsp. sugar
¼ cup unsalted butter, melted, plus 8 tsp., room temperature
Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

Crepes
4
Your rating: None Average: 4 (1 vote)

Poached Salmon with Peas and Mushrooms

This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
2 tablespoons (¼ stick) unsalted butter
4 ounces fresh morels; sliced, or oyster or shiitake
½ cup shelled fresh peas
⅓-⅔ cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or finely chopped garlic scapes

Poached Salmon with peas and mushrooms
4.5
Your rating: None Average: 4.5 (2 votes)

Corn Soup

With a hat-tip to Bon Appetit

butter
2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups); can substitute yellow onions
5 ears shucked corn, kernels cut from cobs, cobs reserved
1 cup coarsely chopped peeled potato (about 1 medium)
4 cups good-quality vegetable stock
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice (optional)
1/4 cup crème fraîche or sour cream
1 tablespoon finely chopped fresh chives

Corn Soup
4
Your rating: None Average: 4 (2 votes)

Cristobal 1492 Verdelho

Trader Joe's: 
No

A sharp and full-bodied verdejo from Argentina. Bought at Schneider's on Capitol Hill. Floral and acidic with a very light effervescence. Lacking oak.

Eggnog cheesecake / pumpkin pie bars

1. Make a pie crust

Preheat oven to 325F .
Partially bake a double batch of pie crust spread out in a 9x13" casserole or baking dish. (Note, you'll only need 2/3rds of the crust here, but a single batch is not enough.

2. Make a pumpkin pie filling

3. Make the cheesecake layer:

16 oz cream cheese, softened
1/2 cup sugar
1 egg
1/3 cup eggnog
1 tablespoon all-purpose flour

Pumpkin eggnog cheesecake bars
3.5
Your rating: None Average: 3.5 (2 votes)

La Finca Chardonnay

Trader Joe's: 
Yes

A well-balanced Mendoza style Chardonnay - light, very little butteryness. Crisp. Goes great with cream sauces and fish.

http://www.fincalacelia.com.ar/

Rugelach

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

Rugelach: in progress
4
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Foams

A holding place for all things foam, thanks to my iSi Creative Whip.

First up, a blue cheese foam to top steak with:
1 oz blue cheese (Roquefort)
1 oz cream
1 T milk
blend until perfectly smooth, whip, chill, serve.

Next up, a raita-yogurt foam
1.5 oz raita (yogurt, raita spices, lemon juice)
1.5 oz cream
mix, whip, chill, serve. Great on cucumber slices.

Chimichurri foam
oil/vinegar mix from chimichurri, strained
a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
apple cider vinegar for volume

Raita Foam
3.5
Your rating: None Average: 3.5 (2 votes)

Maurine's Strawberry Shortcake

In a stand mixer, beat together for 15 minutes on high speed (or a little lower if using a higher-speed handheld mixer) :

5 eggs (large, whole eggs - not super yolky / not farmraised)
1 cup sugar (add gradually as eggs are being beaten)
pinch of salt

Then fold in, carefully,
1/2 teaspoon vanilla
1 cup flour

Line 2 cake pans with parchment (or waxed) paper...*do not grease pans*
Spoon batter equally into pans

Bake 18-20 minutes at about 350 degrees.

shortcake
5
Your rating: None Average: 5 (2 votes)

Truffle Cream Sauce

Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

Truffle Cream Sauce with Agniolotti, served with salad and a roll
5
Your rating: None Average: 5 (2 votes)

Tuna with Basil Cream Sauce

From great-chicago-italian-recipes.com

2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 lemon
1 pound of bow tie pasta

Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.

2
Your rating: None Average: 2 (1 vote)

Sweet Buttermilk Spoon Bread

From Bon Appetit: "Classic spoon bread is a savory pudding served as a side dish. In this dessert version, the slightly sweetened batter is baked in individual ramekins, then topped with strawberry preserves."

1 cup water
2/3 cup buttermilk
1/3 cup heavy whipping cream
2 tablespoons plus 2 teaspoons sugar
1/2 teaspoon honey
1/4 teaspoon (scant) coarse kosher salt
2/3 cup white cornmeal (not white grits)
2 large eggs, separated
Pinch of cream of tartar
Strawberry preserves

PREPARATION

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