Beer-Braised Chicken Thighs
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
45 min
Level:
Easy
Serves:
4 servings
Ingredients
* 8 pieces bone-in, skin-on chicken thighs
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
* 1 onion, chopped
* 2 ribs celery, chopped
* 1 green bell pepper, seeded and chopped
* 2 to 3 cloves garlic, chopped
* 2 tablespoons chopped fresh thyme
* 1 rounded tablespoon all-purpose flour
* 1 (12-ounce) bottle lager beer
* 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
* 1 cup chicken stock
* 2 tablespoons hot sauce
* Scallions, white and green parts, thinly sliced, for garnish
* Warm baguette, for mopping
Directions
Pat the chicken thighs dry, and season with salt and pepper.
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, May 16, 2011
Double-Batch Classic Bolognese
Double-Batch Classic Bolognese
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 30 min
Cook Time:
2 hr 20 min
Level:
Easy
Serves:
4 servings
Ingredients
* 2 cups whole milk
* 1/4 cup extra-virgin olive oil
* 1/4 pound pancetta, finely diced
* 4 ounces trimmed chicken livers, finely diced, optional, but recommended
* 2 small onions, finely chopped
* 2 small ribs celery, finely chopped, with leafy tops, chopped
* 1 large carrot, peeled and finely chopped
* 6 cloves garlic, chopped
* 2 small sprigs fresh rosemary, leaves picked and finely chopped
* 2 fresh bay leaves
* 2 1/2 pounds ground beef (chuck or sirloin) and veal mix
* Kosher salt and freshly ground black pepper
* Freshly grated nutmeg
* 2 pinches ground cloves
* 1 1/2 cups dry white wine (about 1/3 bottle)
* 2 cups beef stock
* 2 cups chicken or vegetable stock
* 2 (28-ounce) cans Italian pureed tomatoes
* 1 pound egg tagliatelle or bucatini pasta
* 3 tablespoons butter
* Grated Parmigiano-Reggiano cheese
Directions
You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.
Warm 2 cups milk in small pot over lowest heat.
Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves. Serve with green salad.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 30 min
Cook Time:
2 hr 20 min
Level:
Easy
Serves:
4 servings
Ingredients
* 2 cups whole milk
* 1/4 cup extra-virgin olive oil
* 1/4 pound pancetta, finely diced
* 4 ounces trimmed chicken livers, finely diced, optional, but recommended
* 2 small onions, finely chopped
* 2 small ribs celery, finely chopped, with leafy tops, chopped
* 1 large carrot, peeled and finely chopped
* 6 cloves garlic, chopped
* 2 small sprigs fresh rosemary, leaves picked and finely chopped
* 2 fresh bay leaves
* 2 1/2 pounds ground beef (chuck or sirloin) and veal mix
* Kosher salt and freshly ground black pepper
* Freshly grated nutmeg
* 2 pinches ground cloves
* 1 1/2 cups dry white wine (about 1/3 bottle)
* 2 cups beef stock
* 2 cups chicken or vegetable stock
* 2 (28-ounce) cans Italian pureed tomatoes
* 1 pound egg tagliatelle or bucatini pasta
* 3 tablespoons butter
* Grated Parmigiano-Reggiano cheese
Directions
You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.
Warm 2 cups milk in small pot over lowest heat.
Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves. Serve with green salad.
Braised Pork Tacos
Braised Pork Tacos
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
45 min
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4 to 5 pound) boneless pork shoulder
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons extra-virgin olive oil
* 2 onions, cut into wedges, root end attached
* 4 large cloves garlic, crushed
* 1 1/2 teaspoons chopped oregano leaves, half a palmful
* 2 red chiles, thinly sliced
* 4 bay leaves
* 1 (12-ounce) bottle Mexican beer
* 2 cups chicken stock
* 4 oranges, juiced about 2 cups
* 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
* 2 limes, juiced
* 1 1/2 cups white wine vinegar or white balsamic vinegar
* 1/2 cup sugar
* 2 small red onions, thinly sliced
* 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
* 1/4 head red cabbage, shredded
* 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
* 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
Directions
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
45 min
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4 to 5 pound) boneless pork shoulder
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons extra-virgin olive oil
* 2 onions, cut into wedges, root end attached
* 4 large cloves garlic, crushed
* 1 1/2 teaspoons chopped oregano leaves, half a palmful
* 2 red chiles, thinly sliced
* 4 bay leaves
* 1 (12-ounce) bottle Mexican beer
* 2 cups chicken stock
* 4 oranges, juiced about 2 cups
* 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
* 2 limes, juiced
* 1 1/2 cups white wine vinegar or white balsamic vinegar
* 1/2 cup sugar
* 2 small red onions, thinly sliced
* 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
* 1/4 head red cabbage, shredded
* 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
* 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
Directions
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
Beef and Pork Tamale Pie
Beef and Pork Tamale Pie
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Texas-Style Bacon, Beans and Eggs: Black Bean Chilaquiles
Texas-Style Bacon, Beans and Eggs: Black Bean Chilaquiles
Serves 4
Submitted by
Rachael Ray
Week in a Day
Top crispy tortilla chips with a bean and tomato mixture simmered in a beer broth and topped with bacon bits
and cheese. This casserole may be cooled to be reheated later and finished with eggs cooked to your liking,
diced avocado and lime wedges.
INGREDIENTS
2 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeño chili peppers, sliced
4 cloves garlic, chopped
1 can black beans (28 ounces)
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chili powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer, such as Negra Modelo
1 can diced fire-roasted tomatoes (14 ounces)
A small handful of fresh cilantro leaves, chopped
1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges
PREPARATION
Pre-heat the oven to 425°F.
Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a
casserole dish.
Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove
with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.
Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer.
Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits
and cheese.
Cool and store for make-ahead meal.
Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and
lime wedges.
Serves 4
Submitted by
Rachael Ray
Week in a Day
Top crispy tortilla chips with a bean and tomato mixture simmered in a beer broth and topped with bacon bits
and cheese. This casserole may be cooled to be reheated later and finished with eggs cooked to your liking,
diced avocado and lime wedges.
INGREDIENTS
2 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeño chili peppers, sliced
4 cloves garlic, chopped
1 can black beans (28 ounces)
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chili powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer, such as Negra Modelo
1 can diced fire-roasted tomatoes (14 ounces)
A small handful of fresh cilantro leaves, chopped
1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges
PREPARATION
Pre-heat the oven to 425°F.
Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a
casserole dish.
Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove
with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.
Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer.
Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits
and cheese.
Cool and store for make-ahead meal.
Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and
lime wedges.
Blackened Chicken Fettucine Alfredo
Blackened Chicken Fettucine Alfredo
From Jane Maynard, ThisWeekforDinner.com
- 9-oz package fresh fettuccine
- 1 jar Newman’s Own Alfredo Pasta Sauce
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350
degrees.
Pound the chicken breast until quite thin (around 1/4″ thick). Mix all of the spice
ingredients together thoroughly. Coat both sides of the chicken breasts with the spices.
Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan
and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and
bake in oven for 5 minutes. Remove from oven and slice chicken into strips.
Cook pasta according to package directions. Drain and return pasta to warm pot over
medium-low heat. Pour in alfredo sauce and mix thoroughly.
Serve pasta with sliced chicken served on top. Serves 4.
From Jane Maynard, ThisWeekforDinner.com
- 9-oz package fresh fettuccine
- 1 jar Newman’s Own Alfredo Pasta Sauce
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350
degrees.
Pound the chicken breast until quite thin (around 1/4″ thick). Mix all of the spice
ingredients together thoroughly. Coat both sides of the chicken breasts with the spices.
Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan
and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and
bake in oven for 5 minutes. Remove from oven and slice chicken into strips.
Cook pasta according to package directions. Drain and return pasta to warm pot over
medium-low heat. Pour in alfredo sauce and mix thoroughly.
Serve pasta with sliced chicken served on top. Serves 4.
Strawberry Shortcake With Basil
Strawberry Shortcake With Basil
Martha Stewart
Strawberry shortcake never tasted so good -- or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.
http://www.marthastewart.com/345305/strawberry-shortcake-with-basil
0
Rated
0100(0)
* Prep Time 30 minutes
* Total Time 8 hours 40 minute
* Yield Serves 8
Ingredients
*
o 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
o 20 large basil leaves, plus 1/3 cup small or torn basil leaves
o 3 cups all-purpose flour
o 1/2 cup granulated sugar, plus more if needed
o 1 1/2 tablespoons baking powder
o Salt
o 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
o 2 large eggs, lightly beaten
o 1/2 teaspoon pure vanilla extract
o 4 1/2 cups sliced strawberries (1 pound 4 ounces)
o 3 tablespoons confectioners' sugar
Directions
1. Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
2. Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
3. Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
4. Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
5. Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
6. Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
7. Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
Martha Stewart
Strawberry shortcake never tasted so good -- or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.
http://www.marthastewart.com/345305/strawberry-shortcake-with-basil
0
Rated
0100(0)
* Prep Time 30 minutes
* Total Time 8 hours 40 minute
* Yield Serves 8
Ingredients
*
o 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
o 20 large basil leaves, plus 1/3 cup small or torn basil leaves
o 3 cups all-purpose flour
o 1/2 cup granulated sugar, plus more if needed
o 1 1/2 tablespoons baking powder
o Salt
o 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
o 2 large eggs, lightly beaten
o 1/2 teaspoon pure vanilla extract
o 4 1/2 cups sliced strawberries (1 pound 4 ounces)
o 3 tablespoons confectioners' sugar
Directions
1. Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
2. Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
3. Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
4. Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
5. Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
6. Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
7. Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
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