Red Bean and Bacon Soup

Red Bean and Bacon Soup

1 pound lean bacon (about 8 slices), cut into 1/2-inches pieces
3 cups finely chopped onion
4 large garlic cloves
2 bay leaf
2 tablespoon chilli powder
1 tablespoon ground cumin seed
1/2 teaspoon cayenne, or to taste
3 cups chopped celery
3 cups chopped carrot
2 pound red beans such as kidney or pinto, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
8 cups chicken broth plus, if desired, additional for thinning the soup
52-ounce can tomatoes, drained, reserving the juice, and chopped
1 cup medium-dry Sherry
Chopped scallion greens as an accompaniment
Sour cream as an accompaniment


In a heavy kettle cook the bacon over moderately low heat, stirring occasionally, until it is crisp, transfer it to paper towels to drain, and reserve it. Pour off all but 1/4 cup of the fat and in the remaining fat cook the onion, the garlic, the bay leaf, the chilli powder, the cuminseed, and the cayenne, stirring, until the onion is softened. Add the celery, the carrot, the beans, 4 cups of the broth, and 2 cups water and simmer the soup, covered, for 1 to 1 1/2 hours, or until the beans are tender. Add the tomatoes with the reserved juice and simmer the soup, covered, for 20 minutes. Discard the bay leaf and force the soup in batches through a food mill into a large saucepan. Stir in the Sherry, salt and pepper to taste, and the additional broth or water to thin the soup to the desired consistency, simmer the soup for 5 minutes, and serve it with the reserved bacon, the scallion greens, and the sour cream.


To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discoloured ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak covered, for 1 hour.

Lemon Cream Dessert Soup

Lemon Cream Dessert Soup

½ cup strained fresh lemon juice
zest of the lemon, grated
½ cup water
1 cup sugar
2 cups heavy cream

Put the lemon juice, lemon rind, water and castor sugar into a saucepan. Boil slowly, stirring. Stir till sugar dissolves and the liquid become syrupy. Reduce the cream in a larger saucepan, taking care that it does not boil over. You will need at least 1 cup reduced thickened cream. Cool this slightly. Slowly stir in the lemon syrup and taste.
Serve with madelienes.

Madeleines

Madeleines


1 cup superfine sugar
1½ cups sifted cake flour
Salt
4 eggs
2 tsp.lemon zest
1 tsp.lemon juice
1 tsp.orange flower water or vanilla extract
½ lb. melted and cooled unsalted butter
1 lightly beaten egg white
Confectioner’s sugar


First, melt the butter and allow it to cool while you make the batter.
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the orange flower water or vanilla extract and beat to combine.
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the centre of the oven and preheat to 375 degrees F (190 degrees C). Generously butter 12-mold madeleine pans. Dust the molds with flour and tap out the excess or the madeleines will stick and be hard to remove.
Alternatively use Baker’s Pam, as flour is in the spray.
Drop a generous tablespoonful of the batter into the centre of each prepared mold, leaving the batter mounded in the centre. (This will result in the classic “humped” appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centres spring back when lightly touched. Do not over bake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Brush the madelines with egg white, return to oven to finish for a couple of minutes. Remove the madeleines, set smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
When serving dust with confectioners sugar.
Makes about 24 - 3 inch (8 cm) madeleines.

Coney Dogs

Coney Dogs

Coney Island Chili

2 lbs. Ground beef - chuck preferably

1 lb. Lard- you can only substitute with kidney suet or bacon fat not oil.

2 cloves garlic-minced

6 tablespoons chili powder

1 ½ tablespoons Spanish paprika

1 ½ teaspoons ground cumin

1 tablespoon salt

3 cups water

3 ounces flour ( weight )

Melt the lard. Add ground beef, cook until brown then add garlic. Add chili powder, Spanish paprika, ground cumin and salt.

Simmer for 1 hour.

Mix water and flour together until smooth. Add and stir.

Simmer another 10 minutes.

Pan Fry hot dogs in an oiled pan, cook until lightly blackened.

Steam buns

Constructing the Coney dog

1. Stripe of yellow mustard
2. Insert hot dog
3. Top with chili
4. Sprinkle onions
5. Chili flakes, hot sauce and cheese are optional

*Hot dogs must be veal with natural casings 

*Chili great on fries, baked potatoes and spaghetti

Ouefs a la Neige (Snow Eggs)

Ouefs a la Neige (Snow Eggs)

Poached Meringue:

8 egg whites (1 cup), room temperature egg whites
1 cup superfine sugar

Whip egg whites to a soft peak; this will coincide with a sudden white color.

Add sugar and continue to whip to stiff, glossy peaks.

Fill a large, wide pot with 2 inches of water (we used an electric skillet) and bring to a boil; turn off heat at this point.

Carefully spoon whites into hot water, creating an egg or oval shape.

Cover pot with a lid and allow to "steam" for approximately 5 to 10 minutes, or until firm to the touch.

Gently remove from water and place on a paper towel to drain.

Transfer onto a piece of parchment paper or greased wax paper.

Caramelized Almond Sugar Topping

1/2 cup granulated sugar
1/4 cup sliced almonds
Pinch salt

Place sugar in a heavy bottomed sauté pan or pot. Stir over a low to medium heat with a wooden spoon until sugar begins to melt. Carefully continue to stir until sugar turns an amber (golden) colour.

Add sliced almonds and salt. Remove from heat and drizzle over the poached meringues.

Notes: Be very careful as caramelized sugar will easily burn. Do not touch sugar with your fingers! To clean pot/pan, fill with warm water and allow boiling; this will melt any remaining sugar.

White Chocolate Soup

1 litre 10% cream

1 cup milk
2/3 cup sugar
8 egg yolks
10 ounces white chocolate

2 teaspoons pure vanilla

Bring light cream, chocolate and first 1/3 cup sugar to a boil.

Combine yolks and second 1/3 cup sugar in a stainless steel bowl, mix until smooth. Slowly add the warm light cream mixture to yolks, stirring slowly.

Return all ingredients to the pot and stir over low heat, using a wooden spoon, until thickened and mixture coats the back of the spoon.

Note: Do not allow mixture to boil; this will scramble the eggs.

Strain into a bowl and add vanilla, refrigerate until use.

To serve: Pour soup into a shallow bowl. "Float" meringues on top of soup. Garnish with fresh berries and mint, if desired. Makes 4 servings.

The meringue "mountains" may be kept on the counter for about 1/2 hour. Refrigerate, if serving time is longer. If refrigerated, use within 4 to 6 hours.

Relaxing

Johann Strauss II. - Geschichten aus dem Wienerwald (Walzer, op.325)

Toscanini conducts Smetana Ma Vlast: No. 2. Vltava (Moldau)

Vaughan Williams The Lark-------------

Bacon & Eggs = Brain Food

Bacon & Eggs = Brain Food