Ingredients:
2/3 cup of pastry flour
2/3 cup of room-temperature whole milk
1 tbsp. of cane sugar
2 pinches of kosher salt
A good splash of vanilla extract
3 whole eggs at room temperature
For the cast iron:
1 spoonful of slightly salted butter
For garnish:
Meyer lemon juice to taste
Powdered sugar to taste
1 cup of frozen mulberries
5-7 slices of Navel oranges or any other citrus in-season
Method:
Preheat the oven to 425 degrees and place a cast iron pan inside.
Meanwhile, using a blender mix the ingredients for the Dutch Baby pancake.
Mix for 2 minutes on medium speed & allow the pancake mixture to rest for at least 20 minutes.
Remove the cast iron from the oven, add butter, and swirl all around.
Pour the pancake mixture into the pan and place it back in the oven.
Bake for 10-15 minutes, until the pancake mixture has inflated and the edges are nicely browned.
Remove from the oven, dust with powdered sugar, and squeeze some Meyer lemon juice over the Dutch Baby.
Place the mulberries and the sliced citrus in the center of the Dutch Baby.
Serve at once.
Warren Pear and Mulberry Crisp is the perfect easy dessert recipe for fall! Sweet, warmly spiced warren pears and mulberries are topped with a buttery, crisp topping for a simple, seasonal treat with just 15 minutes of prep.
Makes 1 Crisp in an 8 x 10" baking dish
Crisp Topping:
Cut the butter into 1/2 inch cubes and chill. Add the flour, sugars, salt, and cinnamon together and mix in a KitchenAid mixer with a paddle or in a large bowl by hand or cut with a fork. Add the butter cubes and mix until butter is incorporated with some small pieces remaining the size of peas, (similar to pie dough); it will look and seem powdery. Add nuts at the end and mix only until evenly distributed. Set aside or chill in the refrigerator or freezer until ready to use.
Filling:
Add the pears, sugar, flour, and vanilla to a mixing bowl. Mix thoroughly and pour the fruit into the baking dish.
Pat down the fruit so it's a little compacted, then generously and evenly, sprinkle the crisp topping over the filling.
Bake in a 375 degree oven for about 60-75 minutes. Check after 60 minutes. Stick a knife in the center and if you feel resistance, it needs more time. If the topping is looking too dark and the filling isn't cooked, lay a piece of foil over the crisp. Let it bake for another 15 minutes and then check it again.
When it's ready, remove it from the oven and let sit. It's best to serve about 45 - 60 minutes after it comes out of the oven, so it's still warm but not too hot. Serve with whipped sweet cream or vanilla ice cream.
]]>Heat a medium-sized sauté pan, and add cherries, honey, and balsamic vinegar and cook on medium heat until the slightly syrupy (10 minutes). Remove from heat, let cool for 30 minutes. Serve over dessert.
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Servings: 2-4
Ingredients
Directions
Photography by Toan Nguyen
Cherries are the perfect foil for Chiles Haucle Negro with their intensely fruity undertones, as well as for the more familiar dried Chipotle chiles and Dandelion Chocolate’s Kokoa Kamili, Tanzania Chef's Chocolate with its hints of ripe mango and caramelized red berries.
(Make 2 quarts, enough for 10-12 servings. Prep time: active 2 hours. Cooking level: Intermediate to expert)
Ingredients:
Dry Roast: Heat comal or a heavy non-stick sauté pan on medium-low and dry roast (so no oil) the chiles. They cook very quickly, you want them to have spots where they have started to blacken, but you don’t want them burnt. Work with cooking thongs, watch chiles carefully, turning frequently. Next, cook the onion and garlic on the comal until they are golden brown with some blackened spots, 4-6 minutes, turning the onion over once until it becomes translucent and charred on both sides.
Sauté: Heat 1/4 cup of the oil in a heavy sauté pan on medium heat. Fry the chiles until they puff up and slightly change color, turning frequently (figure 1). This is very quick, no more than 30 seconds. Transfer chiles to a glass bowl and add cold water to cover; soak for 20 minutes (figure 2).
Using the remaining oil from frying the chiles (sauté each of the following separately so as to strictly control cooking time):
Sauté the almonds, moving them around in the pan, until they start to brown, about 2 minutes.
Now you are ready to add all of the sautéed ingredients to your blender, scraping all the sesame seeds, along with whatever oil is left in your pan, into the blender.
Prep cherries and chiles: Allow cherries to cool so you can work with them. Working over a bowl, remove the pits being sure not to miss any. The pitted cherries will now go into the blender jar. Add the cherry juice that has accumulated in the catch bowl to the blender jar as well, making sure not to accidentally add and cherry pits.
Remove chiles from water (they should be soft) and remove the stems, veins, and seeds. Reserve the seeds.
Prep one of your tortillas: Using long tongs with metal tips, hold the tortilla directly over a medium flame directly on your burner, turning it over frequently and continue cooking until some charred spots start to appear on both sides. Add to blender.
Blend: Add the chiles to your blender jar (which already has all your sautéed ingredients, your cherries, and your tortilla), along with 1 1/2 cups of stock and the chocolate, vinegar, and salt and blend well until you have a very smooth puree. You will need to work in two batches. No need to worry about dividing the ingredients evenly between the batches, as everything will end up together.
Adjust your mole for taste and texture: Mix your two batches of mole well in a large bowl. Your mole should be the texture of a thick spaghetti sauce. If it is too thick, add more stock. If it is too thin, add another tortilla. Blend again. Taste your mole and if you feel it needs more heat, sauté some of the reserved seeds from the chiles in a little oil, add to your mole, blend well and taste again. Add the seeds little by little until you achieve the desired result. Check for salt and add more if needed at this point.
Cook off your mole: Heat the remaining 6 tbsp. of oil in a thick-bottomed pot or clay Cazuela over medium heat until hot. Add the puréed mole from your blender jar. Add just a little more stock to your blender jar and swish around to get every bit of the mole, add this liquid to your pot, being careful as the mole will splatter when it hits the oil (you may want to use a splatter screen). Cook your mole stirring constantly until it gets slightly darker and thickens enough to coat the back of a wooden spoon, 15-20 minutes. Add more broth if needed. Season to taste with salt if needed.
If using immediately, add cooked poultry to the mole and continue cooking over low heat until poultry is heated through and through about 15 minutes. If using duck, do not add to mole to heat, as the duck fat will change the flavor of the mole. Instead, heat duck in the oven or a pan, as you would normally, and serve with mole. Garnish the dish with a few fresh cherry halves.
You can save your mole in the refrigerator for 3-4 days or up to a week, or freeze your mole for up to one month. We recommend you divide your mole into two portions, one to use now and one to use later.
Private Chefs of the SF Bay us a collective of top private chefs, in and around the Bay, creating 5-star dinner parties (luncheons, brunch and cocktail parties) in your home or venue. PCoSFB personal chefs are vetted for quality of food, presentation, service, and even clean-up with over 200 5-STAR reviews, just in the last 2 years! You'll discover chefs with Michelin Star restaurant experience, award winners (including a Chopped Grand Champion and a TopChef Season 15 contestant!), and a chef who is an award-winning cookbook author. "While our culinary styles vary, our cooking philosophies are similar. First and foremost, we believe in respecting the ingredients-- which means the natural flavors of what we cook directs our dishes and menus. We work with small, local farmers, ranchers, and fishermen whenever possible-- folks who take the same care in creating the ingredients we use as we do in creating the dishes we prepare".
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Ingredients:
Method:
In a medium-sized mixing bowl, add honey, cardamom, and yogurt, mix well.
Place yogurt mixture on a platter and use a spoon or a spatula to smooth out the surface.
Place the garnish with pistachios, apricots, mulberries, and stands of saffron.
Serve at once.
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