In a medium saucepan, brown the diced pancetta. Add the shallots and cook until softened but not brown. Add the roasted garlic and stir to combine. Stir in the stock; bring to boil and simmer covered until all liquid is absorbed, about 20 minutes. Fluff with fork and toss to combine the toasted almonds, green onions and parsley into the quinoa. Salt and pepper, to taste.
In a large bowl mix together the berries, almond extract, sugar and flour; set aside. With the almond paste divided into quarters, press out into a disk the diameter of the ramekin. Divide the berry mixture evenly among the ramekins. Top berries with almond paste disk. Roll out the pie dough and cut into circles the diameter of the ramekins. Place the dough circles over the top of the almond paste. Lightly brush the crust with heavy cream and sprinkle tops with sanding sugar and sliced almonds. Place ramekins on baking sheet. Bake in oven for about 30-45 minutes or until crust is golden and filling bubbly.
Place all ingredients in a food processor fitted with a metal blade except the bread and process until fully combined. Spread on slices of sour dough bread . Lightly butter the outside of the sandwiches and grill until golden.
Preheat oven to 400 degrees. Lined a baking sheet with foil and very lightly spray with cooking spray. Combine all dry ingredients. Pat dry the fish fillets. Dip into beaten egg and then dredge in crushed seasoned corn flakes. Place on prepared baking sheet and bake about 10-12 minutes until golden and fish is cooked. Should be crispy as if it were fried.
Preheat oven to 400 degrees. Line a baking sheet with foil and very lightly spray with cooking spray. Cut the red potatoes into sticks about 1/2 inch x 3 inches. Rinse the cut potatoes in cold water. Dry well the potatoes and place on prepared baking sheet. Lightly spray the potatoes with cooking spray; sprinkle with the salt and pepper. Bake for about 30 minutes or until golden . Remove from oven and sprinkle the parmesan on the hot fries.
Trifle is where you can let your imagination run wild. Pick and choose the flavors of layers that you want, using the fruit you like. These are just examples of just some layers you can use. Traditional trifles have layers of fruit, pound cake and pastry cream.
Pound cake, any flavor which compliments the fruit your using
Fruit puree: Any fruit
Sweetened whipped cream for topping and can use as a layer
Liqueurs such as Orange , Berry
1 1/4 cups half-and-half
1 vanilla bean, split and seeded
1/4 tsp. vanilla extract
2 egg yolks
2 tablespoons flour
In a saucepan combine the half-and-half along with split vanilla bean and seeds; bring the mixture to a simmer. In a separate bowl whisk together the egg yolks and sugar until light and combined, then whisk in flour. Temper the egg mixture with the hot half-and-half. Remove the vanilla pod. Pour tempered egg yolk mixture into the hot half-and-half mixture, whisking constantly until mixture thickens. Remove from heat and whisk in the vanilla extract. Run the pastry cream through a sieve and cover top with plastic wrap to prevent a skin from forming. Store in refrigerator.
1 cup lemon juice
zest from 2 lemons
2 1/2 cups sugar
2 egg yolks
1/2 cup butter
Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces. Allow to cool in refrigerated in airtight container until well chilled.
Use fruit such as berries, mango, peaches; peel and slice; process in a food processor until smooth. Sweetened as needed.
Apples, pears, firmer fruit can be cooked until soft and pureed.
Start with a layer of pound cake cut into slices or pieces depending on what they are being served in and place in the bottom. Sprinkle with a complimentary flavored liqueur, if desired. Sprinkle fresh fruit (sweetened the fruit and slice if needed) over to pound cake. Layer alternately with whatever layers you prefer and compliment the fruit or chocolate being used. Once the serving dish being used is layered to almost the top store in the refrigerator to allow the layers of pound cake to absorb the liquids. Top with sweetened whipped cream and more fruit if desired.
Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.
Cream the butter and sugars together. Add the eggs, one at a time. Add the dry ingredients, buttermilk and vanilla; beat until combined well. Stir in apples. Spread batter evenly into the prepared pan. Combine the topping ingredients well. Sprinkle top evenly with topping. Bake 50-55 minutes until done. Allow to cool. Serve with whipped cream or creme anglaise sauce.
2 cups half-and-half
1 vanilla bean, split
1/2 cup sugar
4 egg yolks, room temperature
In a large saucepan, combine the half-and-half with the vanilla bean; heat until small bubbles begin to form around the edge. In another bowl whisk together the egg yolks and sugar just until well combined. Temper the egg mixture with a small amount of hot milk whisked in, then add the tempered egg mixture to the remaining hot milk mixture. Stir constantly until mixture thickens. Strain mixture through sieve. Serve right away or store in refrigerator.
1/4 cup hazelnuts, toasted, skinned and finely chopped
2 tablespoons butter
Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.
Make these sandwiches and wrap each in foil. Place a bunch of wrapped sandwiches on a grill and weight down . Cook until they are heated through and voila, you have a large amount of sandwiches completed at one time.
1/2 tablespoon butter
1 1/2 tablespoons mayonnaise
2 tsp Dijon mustard
1 slices Gruyere cheese or Swiss cheese
2 thin slices roasted pork loin
2 slices ham
4 slices dill pickle
Cut a Ciabatta roll in half; brush outside with the butter. In a small bowl combine the mayonnaise and mustard. Spread cut side of each roll half with mayonnaise mixture. Place the cheese on each half, followed by the roasted pork loin, ham and dill pickle. Top with other half. Wrap the sandwich in foil . Place on hot cast iron pan . Weight the top of the sandwich down with bricks that have been wrapped in foil. Cook until heated through and cheese is melted. This can also be done on the grill with one or multiple sandwiches.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl combine the dry ingredients with a whisk. Using a spatula stir in the raisins and then the buttermilk. Stir until combined. With floured hands dump the dough onto the lined baking sheet and pat into a 8 inch round. With a sharp knife cut a large 1/4 inch X across the top. Bake for about 45 minutes or until x has spread open and bread is golden brown. Remove from oven and brush top with butter. Using a lightly damp tea towel wrap the hot loaf up and place on rack for 8 hours.