Todays post was a challenge to myself.  I have become hooked on the cable program AFTER HOURS WITH DANIELon MOJO HD.  Daniel Boulud, chef/owner of Daniel's and Cafe Boulud in NYC, cooks with other chefs he admires at their restaurants and hosts a dinner after the restaurant has closed for the night.  There is always an eclectic mix of about 7 or 8 celebrity guests invited to the after hours dinner.  I have watched a stretch of programs filmed at restaurants in L.A. and most recently in Miami.  The program that led to today's post took place at Michael's Original Food & Drink in Miami.  The chef/owner roasted a fish in his wood-burning oven that was caught that morning in the Atlantic.  What Daniel made was a terrine of game birds and foie gras, enclosed in a pastry crust.  It must be the baker in me, but I was so taken by the beauty of the molded terrine into which Daniel jammed a bunch of fresh rosemary, I couldn't stop thinking about it. And since I fortunately happen to have the same French mould as the one Daniel used, I decided to attempt my own version of a terrine.  Not having the fresh game birds or the foie gras, I roasted sweet peppers and layered them inside the all butter pastry with smoked ham, slices of Swiss Emmenthal cheese and blanched spinach.  I was pleased with the beauty and taste of my efforts and as soon as the weather warms and we begin our months of dining outdoors on the patio with friends, I will be baking another. 

                   CURRIED CHICKEN AND BROCCOLI GRATIN

2 Tbsp. canola oil
2 cloves of garlic, minced
1/4 tsp. dried hot red pepper flakes
1 head of broccoli flowerets, cut into 3/4-inch pieces.
3 cups chopped poached or roasted chicken
5 Tbsp. unsalted butter
1 1/2 tsp. curry powder
4 Tbsp. flour
1 can chicken broth
1/3 cup thinly sliced scallions
1/2 cup fresh bread crumbs
1/3 cup grated Parmesan
1/4 cup sliced almonds

1.  In a large heavy skillet, heat the oil over moderate heat until it is hot but not smoking.  Add the garlic and red pepper flakes, and cook the mixture, stirring for 15 seconds, or until it is fragrant.  Add the broccoli and saute' over moderately high heat, stirring for 1 minute.  Add 1/3 cups water and cook the broccoli, covered, for 4 minutes, or until it is crisp-tender.  In a large bowl, toss the broccoli mixture with the chicken.
2.  In a heavy saucepan melt the butter.  Add the curry powder and stir for one minute.  Mix in the 4 Tbsp. flour and then slowly stir in the can of chicken broth.  Continue to stir over medium heat until thickened slightly.  Pour over the broccoli and chicken and mix gently.  Add the scallions and turn into a lightly greased gratin dish. 
3.  In a small bowl combine the bread crumbs and grated Parmesan.  Distribute evenly over the broccoli and chicken.  Scatter the almonds on top.  Bake in a preheated 425 degree oven for 25 minutes, or until golden brown.

             Served above with a sweet potato-carrot puree.

...continued
I'm still struggling with my painting project.  Yesterday I actually made some progress, but to work a second day at that energy level... hmm, I don't know.  I'm trying to think of something that's more urgent than painting again today.  Wait!  I haven't eaten any breakfast!  Good excuse to go into the kitchen.  The granola I made last week would be delicious with the "cream on top" whole milk vanilla yogurt in my fridge.  And there's fresh organic strawberries... Perfect!  And maybe my neighbors need a tart...

                                          GRANOLA
               (sauce adapted from the Good Breakfast Book)

7 1/2 cups organic rolled oats
1 cup raw wheat germ
1 cup sesame seeds
1 cup chopped almonds
1 cup dried sour cherries
1 cup dried blueberries

Sauce:
3/4 cup honey
1/4 cup corn oil
1/3 cup water
1/2 cup natural peanut butter
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Combine first four ingredients in a large bowl.  Heat together sauce ingredients, spoon over the dry ingredients, then spread onto a sheet pan and bake in a 375 degree oven about 15 minutes, until dry and lightly browned.  Remove from oven.  Cool.  Stir in the dried fruit.

I had promised myself that this weekend I would undertake a painting project I have been putting off way too long.  I seriously intended to start Friday and finish up by the end of the weekend.  All was going as planned until Saturday afternoon when I decided I must make cinnamon rolls.  Always looking for excuses, I convinced myself that waking Easter morning to the smell of hot cinnamon rolls with orange icing trumped a freshly painted bedroom.

No one's sorry the bedroom didn't get painted.

                         RAISIN-PECAN CINNAMON ROLLS
        (from the Nov/Dec 1997 issue of Country Home Magazine)

4 1/2-5 cups unbleached flour
1 pkg. active dry yeast
1 cup milk
1/3 cup unsalted butter
1/3 cup sugar
1/2 tsp. salt
3 eggs
3/4 cup packed brown sugar
1/4 cup unbleached flour
1 Tbsp. ground cinnamon
1/2 cup unsalted butter
1/2 cup raisins or currants
1/2 cup chopped pecans
1 Tbsp. half-and-half or cream
Icing (recipe follows)

1.  In a bowl combine 2 1/4 cups of the flour and the yeast.  In a saucepan heat the milk, 1/3 cup butter, 1/3 cup sugar, and salt just until warm (120-130 degrees on an instant-read thermometer) and butter is almost melted, stirring constantly.  Add to the flour mixture.  Add eggs.  Beat with mixer on low speed 30 seconds, scraping sides of bowl constantly.  Beat on high speed 3 minutes.  Stir in as much of the remaining 2/14 to 2 3/4 cups of flour as you can.
2.  Turn dough out onto a lightly floured surface.  Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes).  Shape into a ball.  Place in a greased bowl, turning once.  Cover; let rise in a warm place until double in size (at least an hour).
3.  For filling, combine brown sugar, 1/4 cup flour, and cinnamon.  Cut in remaining butter until crumbly; set aside.  Punch dough down.  Turn out onto lightly floured surface.  Cover; let rest 10 minutes.  Roll dough into 12-inch square.  Sprinkle filling on top; add raisins or currants and pecans.  Roll up jelly-roll style; pinch edges to seal.  Slice into eight 1 1/2-inch pieces.  Arrange, cut side up, in a buttered 13x9x2-inch baking pan.
4.  Cover dough loosely with clear plastic wrap.  Refrigerate 2 to 24 hours.  Uncover; let stand at room temperature at least 30 minutes.  (For immediate baking, don't chill dough.  Cover loosely; let rise in warm place until nearly double, about 45 minutes.)
5.  Break surface bubbles with toothpick.  Brush dough with half of the cream.  Bake in a 375 degree oven 25 to 30 minutes or until light brown.  To prevent overbrowning, cover rolls loosely with foil last 5 to 10 minutes.  Remove rolls from oven and brush with the remaining cream.  Cool slightly, then invert onto a wire rack. Invert onto serving platter and spread with cream cheese icing.  Makes 8 rolls.

                               CREAM CHEESE ICING
                        (adapted from Molly Wizenberg)

4 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1 tsp. vanilla
1 tsp. grated orange zest

Place all ingredients in a mixing bowl and using a hand-held mixer, mix on low speed until combined.

                                  SWEET and SOUR PORK

1 pound pork tenderloin
3/4 cup green pepper, chopped
1 20-ounce can pineapple chunks, drained, reserving liquid
1 tablespoon cornstarch
1 egg yolk
1/2 tablespoon soy sauce
3 tablespoons canola oil
2 cups sliced organic carrots, steamed

SAUCE:
3 tablespoons ketchup
3 tablespoons white wine vinegar
3 tablespoons sugar
1 teaspoon sesame oil
1 teaspoon salt

Pound the tenderloin to about 1/2-inch.  Cut into 1/4-inch pieces and set aside.  In a small bowl combine cornstarch, egg yolk and soy sauce.  Add pork and marinate for at least 30 minutes.  Refrigerate if marinating longer.  Heat canola oil in wok over high heat.  Fry pork until cooked through.  Remove.  Add more oil if necessary and add green pepper, pineapple and carrots.  Stir fry for one minute.  Mix the sauce ingredients and add to the wok.  Heat to a boil.  Stir in the pork.  Thin with reserved pineapple juice, if desired.  Serve over rice.

Ta-Da....

  For those of you who do not read the Minneapolis Star Tribune newspaper, this was the recipe I submitted to win the Holiday Cookie Contest (and for those of you who have been wondering about the odd little photo of me on this page, it was taken for the contest by the Star Trib at the Macy's holiday display of the Nutcracker).
  This cookie is Swedish in origin and couldn't be any easier to make.  The orange-chocolate combination is a match made-in-heaven.  It's been rumored that the cookie was so popular after being chosen the winner that orange marmalade was sold out in Minneapolis grocery stores!

                            ORANGE-CHOCOLATE COOKIE
              (adapted from the Kosta Guest House in Sweden)

1 cup unsalted butter, softened
1 cup granulated sugar
1 egg yolk
3 teaspoons finely shredded orange peel
2 cups unbleached flour
1/4 cup best quality orange marmalade
6 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
1.  Beat butter in a large mixing bowl until light and fluffy, about 30 seconds.
2.  Add sugar and beat until combined.  Beat in egg yolk and orange peel.  Slowly beat in the flour.
3.  On a lightly floured surface, roll the dough 1/8 to 1/4-inch thick.  Using a small round cookie cutter, cut out cookies and place on parchment-lined baking sheet.  Press your finger into the center and fill with about 1/4 teaspoon of marmalade.
4.  Bake in a preheated 375 degree oven for about 12 minutes or until edges are lightly browned.  Watch closely.  The thickness of the cookie will determine how quickly it bakes.  I prefer my cookies on the thin side.
5.  Transfer to a wire rack and cool completely.  In a small saucepan set over a pan of simmering water, melt chocolate and butter together.  Add enough butter to the chocolate to obtain the consistency of a thick honey.  Dip half of each cookie in the chocolate mixture and return to the cooling rack to set.

I believe that everyone should be making their own tomato sauce.  The difference between a freshly made tomato sauce and one purchased in a can is huge.  When I have garden tomatoes in August I will simmer pot after pot of this to freeze in individual containers for the upcoming months.  But what yields equally good results, if not better, is using canned Italian San Marzano tomatoes.  This sauce is enhanced by the addition of sweet organic carrots and celery, making it an excellent topping for pasta; fresh cheese-filled ravioli in particular. 

                                     Sugo di pomodoro
                 (adapted from The Ultimate Italian Cookbook)

1 2/3 pound fresh tomatoes, or a 28-ounce can of San Marzano       tomatoes, chopped
1 large organic carrot, chopped
1 stalk organic celery, chopped
1 medium onion, chopped
1 clove of garlic, crushed
5  tablespoons extra virgin olive oil
salt and freshly ground black pepper
several leaves of fresh basil
1.  Place all of the ingredients in a medium heavy saucepan, and simmer together for 30 minutes.
2.  Let cool slightly and puree sauce in a food processor.
3.  If using immediately as a sauce for pasta, return to the pan and warm through.  Otherwise, fill bags or plastic containers to freeze.  Use as a topping for pasta or in any recipe calling for tomato sauce. 

I don't know why I do not make this bread more often, but I don't think about it until it's St. Patrick's Day and I see similar breads being sold in bakeries and groceries around town.  I would rate it zero on the scale of difficulty.  It mixes up quickly, makes a beautiful loaf and is excellent the next morning, thinly sliced, toasted and slathered in butter.  The recipe makes two loaves.  Wrap one up and freeze for later.  One suggestion I have before placing the loaves in the oven to bake is to take a wooden toothpick or sharp paring knife and tuck any exposed raisins into the dough.  The bread bakes for 75 minutes and any unprotected raisins will end up burning and tasting very bitter.  Also, I still had about 20 minutes of baking time left yesterday when I covered the loaves with foil to prevent over browning. 

                                   IRISH SODA BREAD

4 cups buttermilk
2 large eggs
1/4 teaspoon soda
7 cups unbleached flour
2 cups raisins
1/2 cup sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons salt

1.  Combine buttermilk, eggs and soda in a bowl; beat well and set aside.  Combine remaining ingredients.  Stir in buttermilk mixture.
2.  Spoon batter into two greased and floured loaf pans.  Push any exposed raisins back into the dough.  Bake in a preheated 375 degree oven for one hour and fifteen minutes.  Cover with foil during baking if browning too quickly.  Let bread cool in pans for fifteen minutes before turning out on a rack to finish cooling.

My apple tart is blushing.  Minutes before it was finished baking, I realized I didn't have any apricot jam to melt as a glaze and brush over the apples once pulled from the oven.  I ended up combining a little orange marmalade, a little currant jelly and a big splash of amaretto, warming it gently over a low flame and then brushing onto the tart.  I recommend however, unless you also want a blushing  tart, having apricot jam on hand and using that instead of my strange concoction.  Although it tasted fine, I'm a purist and the apples just shouldn't be pink!

                             CARAMELIZED APPLE TART

2 tablespoons ground almonds
1 cup flour
1/4 teaspoon salt
5 1/3 tablespoons unsalted butter, cold and cut into small pieces
3 tablespoons ice water
1/4 cup sugar
2 tablespoons butter
3 golden delicious apples, peeled, cored and diced
1/4 teaspoon vanilla
2 golden delicious apples, peeled, cored and thinly sliced
4 tablespoons apricot jam, heated with a splash of amaretto and
   strained
   Confectioners' sugar, sifted
1.  Make pastry:  In a food processor fitted with a steel blade, combine the almonds, flour and salt.  Process briefly.  Add the butter and process until the mixture is the consistency of small peas.  Add the water and process just until dough starts to come together.  Do not over process.  Wrap dough in plastic and chill for 2 hours.
2.  Roll out chilled dough and line a 9-inch tart pan.  Refrigerate while preparing the filling.
3.  Filling:  Place the sugar in a medium saucepan and place over medium-low heat until sugar is melted and straw-colored, about 10 minutes.  Add the butter and diced apples.  Increase heat to medium and cook, stirring mixture occasionally until apples are softened and any hard caramel has dissolved.  Add the vanilla and cinnamon once off the heat and mix well.  Cool completely.
4.  Spread caramelized apples over the chilled dough.  Make concentric circles with the sliced apples over the top.  Bake in a preheated 425 degree oven 30 to 35 minutes.  Remove and brush the top with melted apricot jam.  Serve with creme fraiche or vanilla bean ice cream. 

Another asparagus dish!  A lot of rich ingredients in the sauce, but it doesn't seem heavy at all. The lemon zest is a wonderful addition.  The original recipe calls for eight asparagus spears, but I increased them to about a half pound.....  I love asparagus!  Enjoy!

  JEAN YVES LEGARVE's SPAGHETTI WITH LEMON AND ASPARAGUS
                                          
   Salt
8 ounces spaghetti
6 tablespoons butter
8 fresh asparagus spears, ends trimmed and cut into 1-inch lengths
  (I increased my asparagus to about 1/2 pound)
   Zest of 1 lemon
2 large eggs
3/4 cup heavy cream
2 tablespoons freshly grated Parmesan cheese
4 grates of nutmeg
   Juice of 1 lemon
3 tablespoons freshly chopped parsley
   Freshly ground pepper
1.  Bring three and a half quarts of water to a boil in a large pot.
2.  Stir in one tablespoon of salt.  Add the spaghetti, stir, and cook it al dente, or just until tender, for about six minutes.  Stir often.
3.  Melt the butter in a medium-size frying pan.  Add the asparagus and cook over heat for about six minutes.
4.  Meanwhile, finely grate the zest of the lemon.
5.  Add the eggs, heavy cream, Parmesan, nutmeg, parsley and half of the lemon juice to the lemon zest and combine well.
6.  You should have a subtle lemon flavor.  Add more lemon juice to the sauce, if necessary.
7.  Drain the spaghetti.  Immediately return it to the pot it was cooked in, and add the butter, asparagus and the lemon sauce.  Toss well.
8.  Turn the heat to low and toss the pasta constantly, but gently,  over the heat for about 30 seconds.  It should thicken slightly.  Season to taste with salt and pepper and serve immediately.
                           SERVES 3 as a main course.