Caramel Popcorn

Servings: 4 Quarts
Source: Fine Cooking 68, pp. 49
At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

Ingredients
Nonstick cooking spray or vegetable oil
3 Tbsp vegetable oil, such as peanut or canola
1/2 cup popcorn kernels, preferably yellow kernels
1-1/2 tsp baking soda
3 cup granulated sugar
1-1/2 Tbsp kosher salt
1-1/2 oz (3 Tbs.) cold
unsalted butter, cut into sm pieces

Variations
Spicy: Stir 3/4 tsp cayenne into the baking soda and add to the caramel as directed.
Nutty: Toss 2 cup lightly salted peanuts with the popcorn before pouring on the hot caramel.

Directions
Pop the popcorn: Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel: Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20 minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the caramel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

Caponata with Fennel, Olives, and Raisins

Servings: 6 Cups
Source: Bon Appétit 1/2005
Gemma Sanita Sciabica of Modesto, California, writes: “”My husband’s family produces olive oil, and I’m the company’s recipe developer. We often hear from customers who love our oil but complain that they don’t have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be.”” Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Ingredients
6 Tbsp olive oil
1 1/2 lb unpeeled eggplant, cut into 3/4″” cubes
3 cup coarsely chopped red bell peppers
2 cup coarsely chopped fresh fennel bulb (ab 1 medium)
6 lg garlic cloves, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup golden raisins
1 1/4 cup tomato sauce
6 Tbsp red wine vinegar
3/4 cup chopped fresh basil

Directions
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. Season caponata to taste with salt (careful…olives are already salty) and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

Calabrese Pork Ragu with Fennel

Servings: 8
Source: Oct/Nov 2000 Fine Cooking
Pancetta, cured Italian bacon, is becoming available at many supermarkets; you’ll also find it at specialty stores and in Italian markets. Yields 8 cups of sauce, enough for about 1 lb. pasta; serves eight.

Ingredients
3 lb pork butt or shoulder (from about a 7 lb bone-in shoulder) or 3 lb packaged ground pork
1 lg yellow onion, chopped
2 Tbsp olive oil
6 oz pancetta, finely chopped
1 Tbsp finely chopped garlic
1 Tbsp whole fennel seeds, crushed
Salt and freshly ground black pepper
1 tsp sugar
1 tsp dried oregano
1 bay leaf
1 tsp dried red pepper flakes
1 cup dry white wine
2 cup canned crushed tomatoes
¾ cup tomato paste
1½ to 2 cup water
Unsalted butter,
½ Tbsp per serving; more to taste
1 lb pasta, cooked at dente
Freshly grated Parmesan (optional)

Directions
If using pork shoulder or butt, cut off any skin and discard, and then cut the meat off the bone into chunks about 1 inch or so. In a food processor, pulse the pork in batches, about five times for a few seconds each time; set aside.

Heat the olive oil in a large heavy-based pot over medium heat. Add the pancetta and onions and saute, stirring occasionally, until browned, 12 to 15 min. Add the garlic and crushed fennel and stir for about 2 min. Transfer to a large bowl.

Increase the heat to medium high. In the same pot, add just enough of the ground pork to make one layer. If using packaged ground meat, don’t crumble it; instead, break it into pieces (about 1 inch) to brown. Season with salt and pepper. Brown the meat all over, stirring occasionally, 3 to 5 min. Transfer the first batch of meat to the bowl and sear the remaining pork in batches, if necessary; add more olive oil as needed.

Return all the seared pork and the onion mixture to the pot. Add the sugar, oregano, bay leaf, red pepper, 2 tsp salt, and 1 ½ tsp pepper, and stir to combine. Pour in the wine to degiaze the pot, stirring up any browned bits stuck to the bottom of the pan. Let the wine reduce by at least half. Add the tomato purée and tomato paste and bring the sauce to a boil (the mixture will be thick).

Add ½ cup of the water, reduce the heat, and simmer the sauce, stirring occasionsly, for 1½ to 2 hours. As it cooks, juices will evaporate; add the remaining water periodically, letting it reduce after each addition, to total 1½ to 2 cups. After 1½ hours, the meat should be tender and the flavors melded. Remove and discard the bay leaf. Immediately before serving, whisk ½ Tbsp butter per serving into the sauce and toss with the pasta. Serve sprinkled with Parmesan, if you like.

Caesar Salad

Servings: 4
Preheat: 325°
Source: Bon Appétit 4/1995

Ingredients
Croutons
3 cup 3/4″” cubes sourdough bread with crust (ab 3 ounces)
1 Tbsp olive oil
1 lg garlic clove, minced
1/2 tsp garlic salt

Salad
1 lg head romaine lettuce, torn into bite-size pieces, chilled
3 Tbsp olive oil
3 garlic cloves, chopped
3 Tbsp fresh lemon juice
8 anchovy fillets, chopped
1 3/4 cup freshly grated Parmesan cheese
Freshly ground pepper

Directions
For Croutons: Preheat oven to 325 °F. Place bread in 13x9x2-inch baking dish. Sprinkle oil, garlic and garlic salt over; toss to coat well. Bake until bread just begins to dry, about 15 minutes. Cool at least 15 minutes and up to 3 hours. For Salad: Place lettuce in large bowl. Whisk olive oil and garlic in small bowl to blend. Pour oil mixture over lettuce and toss to coat. Pour fresh lemon juice over lettuce and toss to coat. Add anchovies and toss. Add Parmesan cheese in 4 additions and toss well to coat after each addition. Season salad with salt and freshly ground pepper. Sprinkle croutons over and serve.

Butterscotch-Topped Gingerbread with Sautéed Apples

Servings: 12+
Preheat: 300°
Butterscotch-Topped Gingerbread with Sautéed Apples This gingerbread is super moist with a dense crumb. Because it cooks at such a low temperature, the baking soda must be activated by the acid in the molasses and the heat of the boiling water before the cake is baked.

Sauté apples for a quick and delicious topping for ice cream, cake, or crêpes. The gingerbread above is a perfect match for a fantastic dessert that blows people away and yet is made in ten minutes. When sautéing apples, slice them thinly so they’ll cook through on the inside in the time it takes the outside to turn golden brown. But you can also serve sautéed apples with vanilla ice cream for a fantastic dessert that blows people away and yet is made in ten minutes.

Ingredients
FOR THE BUTTERSCOTCH:
3 oz (6 Tbs.) unsalted butter
3/4 cup packed brown sugar
FOR THE CAKE:
12 ½ oz (2 ¾ cups) cake flour
1 tsp baking powder
¼ tsp salt
1 Tbsp ground ginger
1 Tbsp ground cinnamon
¼ tsp ground cloves
4 oz (8 Tbs.) unsalted butter, softened
½ cup sugar
1 tsp plus 1/2 tsp baking soda
1 cup molasses
1 ½ cup boiling water
2 lg eggs
FOR THE TOPPING:Sautéed Apples
Yields enough to top 1 cake, about 2 cups.
3 Tbsp unsalted butter
2 Tbsp sugar
1 ¾ lb apples (ab 4 medium), peeled, quartered, cored, and sliced 1/4 inch thick
Whipped cream (optional)

Directions
Butter and flour the sides (not the bottom) of a 9-inch round cake pan that’s 3 inches deep, tapping out the excess flour. To make the butterscotch, in a small saucepan, melt the 6 Tbsp butter and the brown sugar together, stirring for a smooth mixture. Pour the mixture into the cake pan and swirl it to cover the bottom.

Heat the oven to 300°F.

In a bowl, sift together the flour, baking powder, salt, ginger, cinnamon, and cloves; set aside. Using the paddle attachment of an electric mixer, cream the butter and sugar together until light and fluffy; set aside.

With a fork, stir 1 tsp of the baking soda vigorously into the molasses until the molasses has lightened somewhat and has changed in texture; this can take a minute or two. Add the molasses to the butter-sugar mixture and mix on medium until completely combined. Add the remaining 1/2 tsp baking soda to the boiling water. On low speed, alternately add the dry ingredients and the water to the butter-molasses mixture. Scrape down sides of bowl and mix until just smooth, . Finally, add the eggs one at a time, mixing to combine after each addition. The batter will be very thin.

Bake until the center of the cake is springy to the touch and a toothpick comes out clean, about l hour . Let cool 5 min. and then invert the cake onto a serving plate. Let cool for an hour before serving; the cake will still be warm, which is how it’s best.

Just before serving, sauté the apples. In a large skillet, melt the butter and sugar. Increase the heat to medium high and add the apples; cook, tossing frequently, until browned, about 5 min. Let them cool slightly. Top the cake with the warm apples and serve with some whipped cream, if you like.

Butterscotch Pecan Sauce

Servings: 1 Cup
Source: 8/79 Gourmet

Ingredients

Directions
In a saucepan combine 2/3 cup firmly packed light brown sugar, ¼ cup light corn syrup, 3 tablespoons butter, and a inch of salt and bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Simmer the syrup, undisturbed, swirling the pan, for 3 minutes, remove the pan from the heat, and stir in ½ cup chopped toasted pecans, 1/3 cup heavy cream, and 1 teaspoon vanilla. Serve the sauce warm over coffee or vanilla ice cream. Makes about 1 cup.”

Buttermilk Corn Bread

Servings: 12+
Preheat: 400°
Source: Bon Appétit November 1997
Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.

Ingredients
1 1/2 cup yellow cornmeal
1 1/2 cup all purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/2 cup vegetable oil
1/3 cup sugar
2 lg eggs

Directions
Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Mix first 5 ingredients in medium bowl. Whisk buttermilk, oil, sugar and eggs in large bowl to blend. Add dry ingredients, stirring just until blended. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Cover; store at room temperature.)

Buttermilk Chocolate Layer Cake

Servings: 10
Preheat: 350°
Source: Gourmet 4/1993
recipeNotes: if using double walled cake pans, bake at 325.

This is the GOOD chocolate cake recipe. Frosting is excellent, but makes enough for 2 cakes.

Ingredients
For the cake layers
2 cup unbleached all-purpose flour
¼ tsp salt
¼ tsp freshly grated nutmeg
1½ tsp baking soda
2 tsp double-acting baking powder
1½ cup buttermilk
1 tsp vanilla
2 sticks (1 cup) unsalted butter, softened
1¾ cup granulated sugar
4 oz unsweetened chocolate, melted and cooled
4 lg eggs
For the frosting
2 sticks (1 cup) unsalted butter, softened
8 oz whipped cream cheese
5 oz unsweetened chocolate, melted and cooled
a 1 lb box confectioners’ sugar, sifted
1 tsp vanilla

Directions
Make the cake layers: Preheat the oven to 350° F. Butter and flour two 9-inch round cake pans. Into a bowl sift together the flour, the salt, the nutmeg, the baking soda, and the baking powder. In another bowl stir together the buttermilk and the vanilla. In the bowl of an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the chocolate, and beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the chocolate mixture in batches alternately with the buttermilk mixture, beginning and ending with the flour mixture. Divide the batter between the pans, smoothing the tops, and bake the cake layers in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean. Let the cake layers cool in the pans on racks for 30 minutes, turn them out onto the racks, and let them cool completely.

Make the frosting: In a bowl with an electric mixer cream the butter with the cream cheese until the mixture is light and fluffy, add the chocolate, the confectioners’ sugar, and the vanilla, and beat the frosting until it is combined well.

Assemble the cake: Arrange 1 of the cake layers on a platter, spread one third of the frosting on the top, and top the frosting with the remaining cake layer. Spread the top

Breakfast Pizza

Servings: 4
Preheat: 500°
Prep Time: 45 min
Inactive Prep Time: 1 hr
Cook Time: 12 min
Source: Adapted from Big Sur Bakery

Ingredients
½ tsp dry active yeast
2 cup plus 2 Tbsp
bread flour, plus more for dusting
Kosher salt
6 strips bacon
½ cup grated Parmesan
2 cup grated mozzarella
6 lg eggs
Freshly ground black pepper
2 Tbsp minced
flat-leaf parsley
2 Tbsp minced chives
2 scallions, thinly sliced
1 shallot, minced.

Directions
The night before, prepare the dough: place ¾ cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One hour before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees.

Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way. Makes 2 (12-inch) pizzas.

Bread-And-Butter Pudding

Servings: 6
Preheat: 350°
Source: Gourmet February 1999

Ingredients
1 baguette
1/2 stick (1/4 cup) unsalted butter
1 cup whole milk
1 3/4 cup heavy cream
4 lg eggs
3/4 cup sugar
1 tsp vanilla

Directions
Preheat oven to 350°F.

Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.

In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.

Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.