Chef Kelso's Cookbook

Hollandaise Sauce

admin — Fri, 05 Aug 2011 19:01:35 +0000

Prep = 20 min; Inactive = 0 min; Cook = 0 min;

Ingredients

4 sticks unsalted butter
6 tablespoons white wine vinegar
1 teaspoon crushed peppercorns
Ice cubes, as needed
6 egg yolks
1 lemon, juiced
Pinch cayenne pepper
Kosher salt

Directions

In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.

In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.

In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.

Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.

Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated. Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs.

Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.

Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.

Serve over the poached eggs.

Eggs Benedict

admin — Fri, 05 Aug 2011 18:58:48 +0000

Prep = 30 min; Inactive = 0 min; Cook = 30 min; 4 servings

Ingredients

1/4 cup white wine vinegar
8 eggs
Extra-virgin olive oil
8 thick slices Canadian bacon
4 English muffins, fork split
Hollandaise Sauce
4 cups mesclun mix
Juice of 1/2 to 1 lemon
Kosher salt

Directions

Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.

Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!

Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.

Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.

Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.

Toss the mesclun with lemon juice, finishing oil and salt. Garnish each plate with the dressed greens.

Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese

admin — Wed, 29 Jun 2011 20:17:24 +0000

Prep = 10 min; Inactive = 0 min; Cook = 10 min; 4 servings

Ingredients

6 Black Mission figs, cut in 1/2
1/2 cup balsamic vinegar, plus extra for dressing
Crushed red pepper flakes, optional
12 slices prosciutto
1/2 log goat cheese
Extra-virgin olive oil
2 cups baby arugula
1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
Kosher salt

Directions

Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.

Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.

Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.

While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.

Palmiers

admin — Wed, 29 Jun 2011 20:15:16 +0000

Prep = 15 min; Inactive = 30 min; Cook = 20 min; 36 cookies

Ingredients

1/2 cup sugar
2 teaspoons ground cinnamon
Zest of 1 orange
1/2 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed

Directions

Preheat the oven to 400 degrees F.

Combine the sugar, cinnamon, and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry.

Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick.

Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes.

Cut the dough into slices that are 1/4-inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown.

Remove from the oven, and cool on a rack before serving.

Beef Bourguignon

admin — Wed, 29 Jun 2011 20:13:28 +0000

Prep = 15 min; Inactive = 12 hr; Cook = 3 hr 45 min; 8 servings

Ingredients

4 pounds beef chuck, cut into 1-inch chunks

Marinade:

1 large onion, quartered
2 carrots, peeled and halved
2 ribs celery, halved
5 cloves garlic, smashed
1 (750 ml) bottle red wine
3 fresh bay leaves

Stew:

Extra-virgin olive oil, to coat pan
Kosher salt
1/2 cup all-purpose flour
8 ounces slab bacon, cut into lardons
1 large onion, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1/4 cup tomato paste
2 cups red wine (reserved marinade)
3 to 4 cups beef stock, plus more as needed
3 bay leaves
1 bundle fresh thyme
1 pound cremini mushrooms, quartered
1 pound red bliss potatoes, quartered
1/2 bunch fresh chives, finely chopped, for garnish

Directions

For the marinade: Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.

For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine.

Preheat the oven to 350 degrees F.

Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches. Cook’s Note: Do not flour the beef until you’re ready to brown it.

Brown the meat well on all sides and remove from the pan to a sheet tray.

Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes.

Add 2 cups reserved wine and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.

Cook the beef 2 hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, potatoes, and more stock, if needed.

Remove the pan from the oven, and skim off any excess grease from the surface of the stew. Serve with crusty bread to sop up all the sauce and garnish with chopped fresh chives.

Potato Pancakes

admin — Wed, 29 Jun 2011 20:09:25 +0000

Prep = 25 min; Inactive = 30 min; Cook = 50 min; 20 pancakes

Ingredients

8 Yukon gold potatoes
2 to 3 tablespoons white wine vinegar
1 clove garlic, smashed
Kosher salt
2 eggs
Extra-virgin olive oil

Directions

Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.

Preheat the oven to 200 degrees F.

Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.

Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.

Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.

Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.

BBQ Sauce (Pulled Pork)

admin — Wed, 29 Jun 2011 20:06:42 +0000

Prep = 5 min; Inactive = 6 hr; Cook = 0 min; 4 servings

Ingredients

3 cups apple cider vinegar
2 cloves garlic, smashed
2 Fresno chilies, sliced in half
1/4 cup brown sugar
1/4 cup tomato paste
1 tablespoon kosher salt
2 tablespoons Dijon mustard

Directions

Combine.

Pan-Seared Foie Gras with Balsamic Reduction

admin — Wed, 06 Apr 2011 20:54:25 +0000

Prep = 10 min; Inactive = 0 hr; Cook = 5 min; 4 servings

Ingredients

1 duck foie gras
3/4 cups balsamic vinegar
1 tablespoon molasses
1 tablespoon raspberry vinegar

Directions

The Sauce (To Be Prepared Ahead)

Heat the balsamic vinegar in a saucepan over a low to medium fire and reduce by half or until it just begins to thicken. Stir gently but continuously.

Add the molasses little by little and taste every so often. Add the raspberry vinegar. Keep stirring gently. The mixture should still flow well, just thickening slightly.

Be sure to gently scrape the bottom and sides every so often to prevent the sauce from sticking and forming clumps.

The moment a dark film of the mixture can coat a spoon, remove from heat. It will thicken even more as it cools.

The Foie Gras

Chances are, the foie gras purchased will be frozen solid. Keep it in the refrigerator overnight until just firm to the touch. It should not be totally thawed, as this will make it very difficult to slice and cook properly.

2Carefully remove any visible veins, taking care to avoid unduly scarring the foie gras.

With a hot knife (dip it in very hot water every so often), slice the foie gras into ovals about 1/2 to 3/4 inch thick each.

Put foie gras slices in the freezer for about 5 to 10 minutes to slightly firm up a bit.

Heat a heavy non-stick, industrial heat pan over medium-high heat for approximately 5 minutes and sear the foie gras slices for about 25 to 35 seconds each side. Do not crowd the pan, sear in batches of 3 to 4 slices. The foie gras will be rare and this is the way it is best served. If one simply must have it a bit more done, sear for about 15 to 20 seconds then lower heat to medium or medium-low and allow to cook for another 15 to 20 seconds each side. Remove from heat.

Serve atop sauce that has been drizzled lightly onto service plates. This must be served warm, almost immediately after being pan-seared. Unless one has help in the kitchen, it is highly advisable to prepare service plates with sauce before searing foie gras. Serve Lightly Toasted sweet bread sliced in half diagonally on the side. You may also place a piece on service plate before drizzling sauce.

Serve the rest of the sauce in a separate bowl so the guests may add as they wish.

Pad Thai (AB)

admin — Wed, 06 Apr 2011 20:49:13 +0000

Prep = 40 min; Inactive = 12 hr; Cook = 5 min; 2 servings

Ingredients

1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons soy sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
Bacon, cooked and chopped
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges

Directions

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the soy sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.

Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.

Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, bacon, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.

Marinated Tofu:

6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder

Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. Place in refrigerator and press for 12 to 15 hours.

Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.

Yield: 6 ounces tofu

Squid

admin — Wed, 06 Apr 2011 20:46:08 +0000

Prep = 25 min; Inactive = 0 min; Cook = 5 min; 2 servings

Ingredients

1/2 pound squid tentacles and tubes
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste)
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1/2 teaspoon thinly sliced garlic
1/4 teaspoon minced ginger
2 dried arbol chiles
1/3 cup medium dice sweet onion
1/4 cup torn-into-strips oyster mushrooms
1/3 cup medium dice red bell pepper
Freshly ground white pepper

Directions

On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size.

In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch.

In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.