Brown Butter Pound Cake

Chez rarely includes a dessert with his brunch but for his New Year’s Themed Day, he decided to take a walk on the wild side and include this lovely.

The cake was considerably less dense than the traditional version and the brown butter added a nice depth of nutty goodness.

- Chez

Ingredients

• 2 1/4 sticks unsalted butter
• 2 cups sifted cake flour (not self-rising; sift before measuring)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1/2 teaspoon pure vanilla extract
  

Preparation

1. Preheat oven to 325°F with rack in middle.
2. Butter and lightly flour an 8 1/2-by 4 1/2-inch loaf pan.
3. Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown.
4. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
5. Whisk together flour, baking powder, and salt.
6. Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes.
7. Add eggs 1 at a time, beating well after each addition.
8. Beat in vanilla.
9. At low speed, mix in flour mixture until just incorporated.
10. Transfer batter to pan, smoothing top, then rap pan on counter to settle batter.
11. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours.
12. Cool in pan 30 minutes, then remove from pan and cool completely, 1 hour.

Rox City Grill Revisted

In August of '09, we tried the Rox City Grill... I believe it was after a visit to the symphony, and since we were planning to ring in 2010 at the Hotel Baker, the opportunity to enjoy Rox' offerings again presented itself.

Rather than just ordering the same thing as what we ordered last time, Chez opted to 'walk on the wild side' and try something new for each and every course... well, not the cocktail, of course. Chez simply will not 'Do a Meal' without his snifter of angelic love juice.

On to the meal! We started out with the appetizer course and rather than the 'Most Excellent' Lobster Martini that graced our mouths last time, Chez decided to try the Kumamoto Oyster Shooters. These shooter (three) were served up in trumpet flutes and suspended in a tomato, scallion, red jalapeno and ponzu broth. As any gourmand knows, Kumamoto Oysters are grown suspended in nets above the sea floor, thus removing any chance of getting that 'telltale grit' that many oysters bring to the plate. Chez was just a bit disappointed when he felt a bit of shell in shooter #2. Now in fairness, it wasn't sandy grit, but it still messed up that mouth feel that good oysters bring to the meal. So what is the final score for these beauties... B+.

On to the main course! Sheb decided to go with a traditional Fillet Mignon served on a bed of truffled smoked potato salad, mushrooms and a green peppercorn Szechwan sauce. She reports that the steak, which she ordered done 'medium', was grilled to perfection but that the star of the plate was the potato salad, which was an excellent alternative to the traditional steakhouse fare. The peppercorn sauce complimented the steak nicely and the overall presentation of the dish was quite enjoyable. Score - A+.

Chez decided to try something 'new' with his choice and he ordered the Pan Roasted Skate, served with cauliflower, radicchio, capers, lemon gel and whipped saffron-ginger foam. Since his experience with skate is extremely limited (as in none) Chez has no baseline to evaluate the dish. He will say that it was tasty, had the subtle flavor of scallops or perhaps King Crab Legs. The presentation on the dish was fair, and could have used a 'dark, green or leafy' element... but the foam was 'pretty'. As for the grade... A-

And then there was dessert! Now Chez knows his desserts and Chez loves his desserts... his ever expanding waistline can attest to this, but this dessert was the 'Hands Down' winner of the evening and worthy of a re-order. It was light, sweet, savory, a multitude of textures and to top it off... it was a delight for the eyes. So, what was this jewel on the Fox called? Date Fritters, stuffed with cream cheese, served with pistachio gelato atop a toasted cranberry pound cake. If you order nothing else off the Rox City Grill menu, at the beautiful Hotel Baker in Saint Charles, Illinois, make sure that this is ordered. You will not be disappointed.... Chez promises it is an A+.

Vegtable Latkes (makes 10)

It was most appropriate that these were the winner of the Star for Chez Hanukkah-themed dinner.

This lighter take on the classic recipe will be gobbled up as quickly as the original—and while it can be served with applesauce and sour cream, just 'all by themselves' is just as good... and no doubt, good for you.

Try them out, and see if you don't agree that these are a real 'keeper.

- Chez

Ingredients

• 1 large parsnip, peeled and shredded
• 1 large russet potatoes, scrubbed and shredded
• 1 large carrots, peeled and shredded
• 1/2 red onion, chopped
• 3/4 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• 3 large eggs, beaten
• Salt and pepper to taste
• 3/4 cup vegetable oil

Preparation

1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.


2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.


3. Heat the oil in a large skillet over medium-high heat.


4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side.


5. Transfer the latkes to a paper towel–lined baking sheet in a 200°F oven until serving.

Thyme Infused Individual Yorkshire Puddings

Chez has never delved into the world of Yorkshire Puddings until Christmas Dinner - 2009. After sampling these little morsels they may become an annual tradition in his kitchen. Heck, they might be a tradition for every weekend!

Chez has to give credit where it is due. This was not his recipe, he has Claire Robinson to thank for expanding his culinary horizons. You can check out how easy it is to make these at: http://www.foodnetwork.com/yorkshire-pudding/video/index.html.

If you have never tried [or wanted to try] Yorkshire Pudding before, set aside your preconceived ideas, give your food prejudices a rest and try these.
Trust me, have I ever let you down?

- Chez

Ingredients

• 1 teaspoon kosher salt
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 3 eggs, beaten
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup reserved pan fat from a Roast Beef [Cook's note: olive oil can replace cooking fat if none is available]
  

Directions

1. Sift the salt and the flour into a large bowl.
2. Add half the milk and all the eggs into the flour mixture and whisk until smooth.
3. Whisk in remaining milk, and then the thyme.
4. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes.
5. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray.
6. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings - this will help prevent any oven fires!
7. Uncover batter and whisk one more time. Pour batter into each cup, about 3/4 full and immediately place back into the oven.
8. The batter will sizzle when being poured into the hot fat.
9. Bake in the oven for approximately 20 minutes or until risen and golden brown in color.
10. Turn oven off and leave puddings in the oven for just 5 more minutes to help set.
11. Remove puddings and serve while hot and puffed.

Sage Shortbread Cookies

This cookie says, "Welcome to the holiday season", like no other cookie I have ever had, The subtle sage and the salt/sweet combo along with the buttery overtones combine to make a classic cookie even better. And to make it even better, these jewels are super-easy! From now on, this one will be in Chez' permanent Cookie Recipe Box! {I'm wondering if the flavors would play as well together if the herb was rosemary? Hmmmm...}

- Chez

INGREDIENTS:

• 2 cups all purpose flour
• 1/2 cup powdered sugar
• 1 1/2 tablespoons dried - Rubbed Dalmatian Sage
• 1 teaspoon coarse kosher salt (This is a must so don't use table salt!)
• 1 cup (2 sticks) unsalted butter, cut into 1/2-inch-thick pieces, room temperature
• confectioners sugar

Preparation:

1. Blend first 4 ingredients in processor.
2. Add butter; using on/off turns, process until dough comes together.
3. Divide in half. Shape each dough piece into log about 1 1/2 inches in diameter.
4. Chill until firm enough to slice, about 30 minutes.
5. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment.
6. Cut each dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes.
7. Reverse sheets so bottom sheet is on top rack of oven and top sheet is on bottom rack.
8. Bake until cookies are golden, about 10-15 minutes longer.
9. Cool on racks.
10. Once cool, dust with confectioners sugar,

Mashed Potato Bread (makes 2 loaves)

While not technically a 'Star', Chez did want to share this recipe with you, if for no other reason than to proclaim that he managed to make a bread that wasn't so dense as to serve as an anchor for a steamship. Even when one considers that it is potato bread, it was surprisingly light and the crispy crust (gained through the 'double bake') was very good with just a smear of butter and a dollop of jam. Give it a try and see if you don't agree that this one is a keeper.

- Chez

Ingredients:

• 1 9- to 11-ounce russet potato, peeled, cut into 1-inch pieces
• 2 cups (or more) water
• 2 teaspoons dry yeast
• 1/4 cup warm water (105°F. to 115°F)
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 cup whole wheat flour
• 3 3/4 cups (about) unbleached all purpose flour
• 1 large egg white, beaten with 1 tbs water

Instructions:

1. Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes.
2. Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups).
3. Cool liquid to 105°F to 115°F. Mash potato in small bowl until smooth.
4. Add mashed potato and 1 teaspoon yeast to cooking liquid.
5. Cover bowl with plastic and let starter stand at room temperature overnight.

=============================

1. Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend.
2. Let stand until yeast dissolves, about 10 minutes.
3. Stir yeast mixture into starter. Stir in melted butter, honey and salt.
4. Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough.
5. Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball.
6. Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic.
7. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
8. Lightly flour 2 large baking sheets. Punch down dough.
9. Turn dough out onto floured work surface and knead until smooth, about 3 minutes.
10. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf.
    Transfer to prepared baking sheets. Cover with dry towel.
11. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes.
12. Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F.
13. Using sharp knife cut 5 diagonal slashes in surface of each loaf.
14. Brush loaves with egg wash.
15. Bake loaves 10 minutes. Reduce oven temperature to 400°F.
16. Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer.
17. Cool on racks.
    

(Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then re-warm, wrapped in foil, in 350°F oven 15 minutes.)

Creamy Tomato Soup (makes 5 cups)

The tingle you get in the back of your throat when you eat this soup makes it all worthwhile. This one will fill your kitchen with wonderful smells both while you are cooking it and when you serve it. - Chez



Ingredients

• 2 1/2 tablespoons butter
• 1 small onion, chopped
• 2 celery rib, chopped
• 2 teaspoons dried basil, crumbled between your fingers
• Pinch of ground cloves
• 2 tablespoons flour
• Two 15-ounce cans diced tomatoes, with packing juice
• Pinch of baking soda
• 2 1/2 cups vegetable stock or water
• 1/2 cups milk
• Sea salt and freshly ground pepper
• 1 can tomato paste
• Sour cream
  

Preperation

1. Melt the butter in a soup pot over medium heat.
2. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes.
3. Stir in the flour, then add the tomatoes, baking soda, and stock.
4. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
5. Add tomato paste and stir in well. Let cool briefly, then puree in a blender or stick blender until smooth. (If you decide to make this a day ahead, this is your stopping point. Refrigerate until ready to use.)
6. When you are ready, return the soup to the pot, add the milk, and season with salt.
7. Garnish with a dollop of sour cream… or go all out and make the garnish boat from a basil leaf and add either scallion or chives as the sail (see photo).

Chicken and Mushroom Quesadillas (makes 12-16 appetizers)

Mexican cuisine was the call of the day and Chez did not disappoint with today's Star Winner. Lots of textures and flavors going on here.

So, pour yourself a big glass of sangria, plate yourself a few of these treats and dig in. You won't be disappointed and they may just be the high-point of your whole day... Ole'.

Ingredients

• 1/4 cup butter
• 2 1/2 teaspoons chili powder
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 4 ounces fresh shiitake mushrooms, stemmed, sliced
• 4 ounces button mushrooms, sliced
• 1 1/2 cups shredded cooked chicken
• 2/3 cup finely chopped onion
• 1/3 cup chopped fresh cilantro
• 2 1/2 cups grated Monterey Jack cheese
• Olive oil
• 16 - 5 1/2-inch-diameter corn tortillas
  

Preparation

1. Melt butter in large skillet over medium-high heat.
2. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute.
3. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro.
4. Cool 10 minutes.
5. Mix in cheese.
6. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
7. Prepare cast iron griddle or frying pan to medium heat. Lightly brush oil on 1 side of 8 tortillas.
8. Place tortillas, oil side down, on large baking sheet.
9. Divide chicken mixture among tortillas, spreading to even thickness.
10. Top with remaining 8 tortillas; press, then brush with oil.
11. Grill quesadillas until heated through and golden brown, about 3 minutes per side.
12. Cut into wedges.
13. Serve with sour cream or guacamole.
    

"Finger" Cookies (Makes 3 dozen)

Since it was Halloween, we couldn’t very well ignore the spookiness of the day… and what would people think is Chez didn’t take a walk on the ghoulish side.

Here is the winner of the day’s Star based on sheer creepiness. You wouldn’t believe how realistic these cookies look like their namesake. Enjoy!


Cookie Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup sliced almonds
• 2 tablespoons Icing Glue (see below)
• red frosting
• red food coloring
  

Icing Glue Ingredients:

• 1/4 cup powdered sugar
• 1 teaspoon lemon juice

Preparation:

1. In a large mixing bowl, beat the butter until smooth and creamy.
2. Add the sugar, egg, and vanilla extract and mix well. Add the flour, baking powder, and salt and beat until completely mixed.
3. Cover the dough and refrigerate for 30 minutes.
4. Preheat the oven to 325°F. With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
5. Place fingers on an ungreased cookie sheet about 3 inches apart.
6. Use a butter knife to make knuckle marks on the finger cookies.
7. Slightly flatten the front of the finger to create a nail.
8. Bake 20-25 minutes, until fingers are slightly golden.
9. Remove from the oven and let cool.

Meanwhile, prepare the Icing Glue:

1. Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
2. Attach almond slice fingernails to the tips of the fingers with Icing Glue.
3. Let glue dry for about 30 minutes.
4. If you choose, mix frosting and red food coloring and dipped the severed end in the mixture… for a particular ghoulish touch.

Chicken and Corn Chowder (Serves 8)

It was a spooky end for our 11/1 Halloween-theme brunch and dinner. The day started normal enough and the winner of the Star, the 1st of two today, was the Chicken and Corn Chowder. Each of the ingredients, corn, squash, potato, chicken, bacon, thyme… was well represented and they all complimented each other. This ‘soup that eats like a meal’ would be a great addition to your recipe book.

Ingredients

• 10 bacon slices, chopped
• 2 tablespoons (1/4 stick) butter
• 3 medium onions, chopped
• 2 cups chopped red bell peppers (about 2 large)
• 1/4 cup all purpose flour
• 3 cups low-salt chicken broth
• 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
• 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
• 1 1/2 tablespoons chopped fresh thyme
• 16-ounce bags frozen corn kernels
• 2 cup whipping cream
• 4 cups diced skinned roast chicken
• 2 cups chopped green onions
• 1/2 cup plus 2 tablespoons chopped fresh cilantro
  

Preparation

1. Cook bacon in large pot over medium-high heat until crisp.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 1/4 cup drippings from pot.
4. Add butter to pot; melt over medium-high heat.
5. Add onions and 1 cup bell peppers.
6. Sauté until onions are soft, about 10 minutes.
7. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil.
8. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
9. Add corn, cream, and 1 cup bell peppers.
10. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled.)
11. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes.
12. Season with salt and pepper.
13. Ladle chowder into bowls; sprinkle with bacon, remaining 1 cup green onions and 2 tablespoons cilantro.