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Posts Tagged ‘DeGustibus Cooking School’

Here I am one post back giving you some notes from my kitchen and I’ve screwed up already.  I got a number of complaints that I put up Steve’s inviting photo of sausage rolls from my December DeGustibus at Macy’s Cooking School class but then I didn’t offer the recipe.  I have now been appropriately chastised so here is the recipe.  It is not my recipe – it belongs to my English friend, Stuart Clarke.  He always serves these yummy rolls pre-dinner with cocktails.  And, always with ketchup – no fancy dipping sauces.  The DeGustibus class was holiday entertaining and I can tell you that not only were these a favorite of our guests, they were a big hit with the kitchen and cocktail crew.  Fortunately, we made a lot of them and were delighted to see every single piece gone by the end of the evening.

 

Makes 18 to 24 small rolls

          You will find some version of these rolls anyplace that the British have put down stakes.  They are snacks, cocktail treats, lunch staples or just a filling treat whenever hunger strikes.  They are quick to put together if you cheat and use ready-made pastry – puff pastry works extremely well – and sausage straight from the market.  You can also make these as large or as small as you want.

 

1 cup all-purpose flour, plus extra for rolling out dough

¼ teaspoon salt

6 ounces chilled unsalted butter, cut into ¼-inch cubes

½ cup cold water

1 pound pork breakfast sausage

3 tablespoons minced yellow onion

1 tablespoon minced fresh sage

1 teaspoon minced flat leaf parsley

1 large egg

 

Place the flour and salt in the bowl of a food processor fitted with the metal blade.  Add the butter and, using quick on and off turns, process until the butter is incorporated into the flour in tiny balls.  With the motor running, slowly drizzle in ½ cup cold water, processing just until the dough pulls away from the sides of the bowl.  You may not need all the water.

Lightly flour a clean, flat work surface.

Scrape the dough out onto the floured surface.  Using a rolling pin, roll the dough out to a large rectangle.  Fold the two smaller ends up toward the center of the dough so that they meet but don’t overlap.  Turn the dough a quarter-turn and again roll out to a rectangle.  Repeat the folding process and then gently form the dough into a plump, but slightly flat circle.  Wrap in plastic film and refrigerate for 15 minutes.

Preheat oven to 425°F.

Line a baking sheet with a silicon liner or parchment paper.

While the dough is chilling, prepare the filling.

Remove the sausage meat from its casings.  Combine the sausage meat with the onion, sage and parsley in a medium mixing bowl.  Using your hands, smash the seasonings into the meat until well blended.

Place the egg in a small bowl and whisk to blend it well.  Set aside.

Lightly flour a clean, flat work surface.

Place the chilled dough in the center and, using a rolling pin, roll the dough out to a rectangle about 24-inches long and 5-inches wide.

Place the sausage meat down the center of the rectangle.

Using a pastry brush, lightly coat one long side of the dough rectangle with the beaten egg.  Pull the other long side up and over the sausage filling and pat it down onto the egg-washed edge to form a log shape.  Carefully turn the log over so that the seam is on the bottom of the roll.

Using a sharp knife, cut the log, crosswise, into as many 1-inch long pieces as you can.  It should be somewhere between 18 and 24.  Place the pieces on the prepared baking sheet, leaving at least 1-inch between each one.

Using the pastry brush and the remaining egg, lightly coat each roll with egg wash.  Carefully cut 2 slits into the top of the pastry, taking care that you do not cut down into the sausage.  At this point, you may freeze the sausage rolls for up to 3 months.

Transfer to the preheated oven and bake for about 25 minutes or until golden brown and cooked through.

Serve hot.

 

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OLYMPUS DIGITAL CAMERA

I know I disappeared once before and then promised to do better about keeping my blogging moving ahead.  Then, it just seemed as though there was so much information and so many recipes and food talk online that what I had to add didn’t seem necessary.  So, once again, I shut down.  However, through this past year or so, friends kept asking me to return to the blog.  When I would ask why, the general answers seemed to be about the same – your recipes are easy, your comments light and comforting to novice cooks and fun to read.  Even those great cooks told me that they enjoyed my banter as much as they enjoyed seeing what I was cooking and why I was cooking.  All that to say as the pandemic is raging across the world, I’m back.  And, I dearly hope, here to receive plenty of comments from all of you who take the time to read my ramblings.  It’s you who make this all worth doing.

Here is a “Welcome Back” photo from my dear husband, photographer Steve Pool.  You can visit his work on his website www.stevepool.net – his show this past October was a sold-out event.  It features Sausage Rolls, a specialty of my dear friend, Stuart Clarke, and was taken at my December DeGustibus at Macy’s Cooking School class

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scanpan-blini-pan

For the same DeGustibus Cooking School by Miele at Macy’s Herald Square I featured pans and knives from ScanpanUSA and Global Knives, two of my most favorite culinary aids. Scanpan makes superb nonstick cookware that I couldn’t live without. To make one of the tidbits to be served with the sparkling wine, we used the Scanpan blini pan to make the following shallot cakes. In the photo you see Amaral and I, cheering on my biggest supporter, Sarah Afana, as she makes the cakes. You can see how perfectly found they are going to be.

For the class, we also made the tapenade, but you could easily substitute a fine quality commercial tapenade. Each guest just had one cake, but you could do 3 slightly overlapping on an appetizer plate.

 

Shallot Cakes with Green Olive Tapenade

Serves 6

 

1 tablespoon unsalted butter

4 large shallots, peeled and chopped

1 large egg, at room temperature

⅓ cup milk

¾ cup self rising flour

Green Olive Tapenade (recipe follows)

1 tablespoon olive oil

Herb sprigs or toasted almonds for garnish, optional

 

Place the butter in a medium frying pan over medium heat. When melted, add the shallots and cook, stirring frequently, for about 5 minutes or until golden brown. Remove from the heat and set aside to cool.

Combine the egg and milk in a small bowl, whisking to blend. Place the flour and salt in a medium mixing bowl and whisking constantly, add the egg mixture along with the cooled shallots.

Place either a blini pan or a nonstick frying pan over medium heat. Drop spoonfuls of the batter into the blini indentations or into the frying pan. You want pancakes no larger than 3-inches. Cook , turning once, for about 2 minutes or until the golden on both sides. Remove from the pan and keep warm.

Heat the olive oil in a small frying pan over medium heat. Add the tapenade and cook, stirring frequently, for about 1 minute or just until heated through.

Top each warm pancake with a small spoonful of the warm tapenade. Garnish with an herb sprig or toasted slivered almonds, if desired.

 

Green Olive Tapenade

Makes about 1½ cups

8 toasted almonds

3 cloves garlic, peeled

7 ounces (about 1 ½ cups) chopped pitted green olives, such as Cerignola

2 tablespoons coarsely chopped Italian parsley

1 teaspoon fresh thyme leaves

1 teaspoon well-drained capers

2 tablespoons white balsamic or moscato vinegar

2 teaspoons lemon zest

Pepper

 

 

Combine the almonds, garlic, olives, parsley, thyme, and capers in the bowl of a food processor fitted with the metal blade. Process just until coarsely chopped. Scrape the mixture into a mixing bowl and stir in the vinegar and lemon zest. Season with pepper.

Serve at room temperature or slightly warm.

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amaral-asparagus

 

Recently I did a hands-on cooking class at DeGustibus Cooking School by Miele at Macy’s Herald Square in New York City. Hands-on means that the paying guests, working with the chef and assistants, prepare the evening’s meal which they will then sit down and enjoy along with accompanying wines. Although I never refer to myself as a chef, for this class I was so designated (I guess it sounds better than chief cook and bottle washer) and Amaral, the long-time general manager of the school, was in charge of his group making an asparagus salad. Amaral and I have worked together for many years and we always have more fun that we probably should. He is a great cook in his own right, but his sense of humor and support of the starred chefs make him a very special person. In this photo, you see Amaral guarding the asparagus that is going to be used to make the following salad.

Grilled Asparagus Salad with Warm Guanciale Vinaigrette and Pecorino

Serves 6

 

30 asparagus stalks of the same size

3 tablespoons olive oil

Zest of 1 orange

Salt and pepper

Guanciale Vinaigrette (recipe follows)

2 hard-boiled egg yolks, sieved

Shaved Pecorino Romano for garnish

 

Break off the tough ends of the asparagus and, using a vegetable peeler, trim about 1-inch of the outer skin off of the bottom of each stalk. As peeled, place the asparagus on a baking sheet with sides. Drizzle with the olive oil and sprinkle on the orange zest. Season with salt and pepper and, using your hands, gently roll the stalks around to season evenly.

Place a grill pan over medium-high heat. Add the asparagus, a few stalks at a time, and grill, turning occasionally, for about 5 minutes or until just barely cooked through and nicely marked. Remove from the pan set aside while you continue grilling the remaining stalks.

Place 5 stalks on each of six luncheon plates. Spoon an equal portion of the vinaigrette over the asparagus, sprinkle with sieved egg yolks, and garnish with a couple of shavings of Pecorino.

 

Guanciale Vinaigrette

2 tablespoons olive oil

½ pound guanciale, finely diced

1 shallot, peeled and minced

1 teaspoon minced garlic

½ cup moscato or white balsamic vinegar

1 teaspoon Dijon mustard

¾ cup extra virgin olive oil

Salt and pepper

 

Place 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the guanciale and cook, stirring occasionally, for about 10 minutes or until nicely browned and slightly crisp. Using a slotted spoon, transfer the cooked meat to a double layer of paper towel to drain.

Keeping the frying pan on low heat, add the shallot and garlic and fry, stirring frequently, for about 5 minutes or until golden brown. Whisk in the vinegar and mustard.

Remove the pan from the heat and slowly whisk in the extra virgin olive oil, whisking in just enough to make a slightly thick dressing. You may not need all of it, depending upon how much fat was released by the guanciale.

Stir the reserved guanciale into the dressing, season with salt and pepper, and use as a dressing for grilled vegetables, wilted greens (such as kale, spinach, or butter lettuce) or other salads.

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Judie

 

On Thursday, April 23. 2015 from 6:00 to 9:00 p.m. I will be doing a Hands-On cooking class entitled “Creating a Seamless Meal” at DeGustibus Cooking School at Macy’s Herald Square in New York City.  It is $150.00 per person and will include dinner, wine, a surprise gift, and lots of laughs.

The class is described as follows:

Join multiple James Beard Award-winning author JUDITH CHOATE as she brings her unparalled cooking to the DeGustibus kitchen.   You’ll have the time of your life as Judie embraces you in the true spirit of what cooking should be – sharing, caring, passion, and tradition – as she educates us on how to create an impeccable dinner party.  Learn the cooking techniques and equipment necessary to easily make the perfect meal and how to design a tempting plate and set a beautiful table.

 

I know it’s a wee bit expensive but I can guarantee some good eats and great wines.  In addition, I will be joined in the kitchen by Chef Ben Lee (recently of A Voce), one of the top young chefs in America today as well as representatives from Scanpan cookware and Global knives.  Together we hope to give you all the skill you need to be a star in your own kitchen.  If you can’t join us, I would appreciate it if you send this along to anyone that you think might like to cook along with us in the beautiful new DeGustibus kitchen located on the 8th floor of Macy’s Herald Square.  You can reserve a seat by calling 212-239-1652 or by visiting the DeGustibus at Macy’s website, http://www.degustibusnyc.com.  Hope to see you there!

 

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