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Recipe quicklinks:
Baked Alaska
Hot Pepper Lamb
Root Beer-Glazed Pork Chops
Salmon with Violets
Fallen Chocolate Souffle Cake
Baked Alaska
From "The Cook's Canon: 101 Classic Recipes Everyone Should Know," by Raymond Sokolov
2 pints ice cream, slightly softened
2 teaspoons butter, softened
1/2 cup cake flour
1 pinch salt
3 eggs, separated
1 cup sugar
1/2 teaspoon grated lemon juice
4 additional egg whites, collected in a separate bowl
2 pinches cream of tartar
DIRECTIONS
1. Line a 7-inch-diameter bowl with a 15-inch piece of plastic wrap, allowing the excess to hang over the rim of the bowl. Pack the ice cream into the bowl, smoothing out the top, and freeze until solid, at least 4 hours.
2. Preheat the oven to 325 degrees. Butter an 8-inch-diameter round cake pan with half the butter. Line the pan with an 8-inch disk of parchment paper, butter the paper with the remaining butter, set aside.
3. Sift together the flour and salt into a bowl and set aside.
4. Put the egg yolks in to a mixing bowl and beat with and electric mixer on medium-high speed until pale yellow, about 1 minute. Gradually add 1/2 cup sugar while continuing to beat until fluffy, about 1 minute. Stir in the lemon zest and juice and set aside.
5. Put three egg whites into another mixing bowl and beat with clean beaters on medium-high speed until stiff, but not dry, peaks form, about 2 minutes.
6. Fold the whites into the yolk mixture with a rubber spatula. Fold the flour-salt mixture into the egg-sugar mixture in two batches, taking care not to deflate the batter.
7. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 -25 minutes. Set aside to cool completely, then invert onto a rack, peel off and discard the parchment, and set the cake aside.
8. Preheat the oven to 450 degrees.
9. Just before serving, put the remaining four egg whites and cream of tartar into a mixing bowl and beat with an electric mixer on medium speed until soft peaks form, about 1 minute. Increase the speed to high and gradually add the remaining cup of sugar, beating until thick, shiny, stiff but not dry peaks form, about 2 minutes.
10. Put the cake onto a parchment-lined baking sheet. Invert the ice cream on to the cake and peel off the plastic. Cover the ice cream and cake with the meringue. Bake until the meringue begins to brown, about 5 minutes. Carefully transfer to a cake plate and serve immediately.
(Serves 8)
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Thelma & Louise's Two Hot Peppers on the Lamb
From "TBS Superstation Dinner & a Movie Cookbook," by Claud Mann
For the tomatillo sauce:
1 lb. tomatillos
4 cloves garlic, peeled
2 jalapeno peppers
1/4 cup cilantro, chopped
1/2 tsp. ground cumin
1/4 tsp. salt
1 cup all purpose flour
2 eggs, beaten
plenty of gas money and ammunition
For the hot peppers:
8 fresh pasilla or poblano chiles
1 lb. boneless lamb loin chops
1/4 cup extra virgin olive oil
1 tsp. freshly ground black pepper
1/2 tsp. oregano
1/2 lb. tasty, semi-soft cheese i.e. Gouda, Jarlsberg or Port-Salut , cut into little finger-sized pieces
DIRECTIONS
1. Too hot to handle: Heat an ungreased griddle or cast iron skillet over medium-high heat. Place the tomatillos, onion and jalapeno on the griddle and roast for about 10 minutes, until the skins are blistered and dark brown.
2. Transfer mixture to a blender and add the salt, cumin and cilantro. Blend for no more than 5-10 seconds, leaving the sauce a little chunky. Transfer to a small saucepan and keep warm.
3. From the frying pan to the fire: Place the peppers directly over a high flame or under the broiler, turning occasionally until the skins begin to blister and blacken on all sides. Place the roasted peppers in a paper bag and allow to sit for 15 minutes. Feel free to pass the time by taking pot shots at passing vehicles. (Big rigs with "Honk if you're Horny" bumper stickers are especially fair game.)
4. Scrape off the burnt skin under cold running water and carefully slice a small lengthwise slit down the side of each pepper. Scrape out the seeds and pith.
5. We're on the lamb: Trim the lamb of excess fat and cut into long thin pieces. Place the lamb strips in a small mixing bowl and toss with 2 Tbsp. of the olive oil, black pepper and oregano.
6. Heat a large, heavy skillet over medium-high heat until quite hot, add a few Tbsp. of olive oil and quickly add the lamb strips. Saute until the lamb begins to get brown and crisp around the edges. (Make sure to have the exhaust fan on or a window open. If the pan is hot enough, oil tends to smoke.)
7. Stuff each pepper with a piece of cheese and a few crispy lamb strips.
8. Cut to the chase: Wipe the skillet with a paper towel. Coat the bottom with olive oil and place over a medium-high heat. Dust each pepper with flour, dip in beaten egg and saute until golden brown on all sides, turning as needed. (But never into Texas.)
9. For each serving, fling 2 hot peppers into a fiery pool of tomatillo sauce, garnish with a cilantro sprig and never look back.
10. Desperate clean up tip: Don't. Given the choice between futilely tackling the towering mountain of cheese and grease encrusted dishes you're about to face and peacefully plummeting off an impossibly high cliff, the decision seems obvious...Buckle up!
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Root Beer-Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions
From "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants"
For the pork chops:
2 cups root beer
2 cups reduced veal stock
4 16-ounce double cut bone-in pork chops
4 teaspoons Emeril's Original Essence or creole seasoning
4 teaspoons olive oil
DIRECTIONS
1. To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup (about 1 cup), 50 minutes to 1 hour. Remove from the heat.
2. Preheat the grill to medium-high, and preheat the oven to 425 degrees
3. Season each chop on both sides with 1 teaspoon of the Essence. Place on the grill and cook for 3 minutes. Turn each chop one quarter turn to make grill marks, and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
4. Transfer to a baking sheet. Drizzle 1 teaspoon of the oil over each chop. Roast until cooked through and an internal thermometer inserted into the center reaches 150 degrees, 12-15 minutes.
5. Place the chops on four serving plates and drizzle with the glaze. Spoon the sweet potatoes and caramelized onions onto the plates, and serve.
For the sweet potatoes:
1 3/4 to 2 pounds sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses
1/2 teaspoon salt
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending upon their size. Remove from the oven and let sit until cool enough to handle.
3. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
For the caramelized onions:
8 tablespoons (1 stick) unsalted butter
2 pounds yellow onions, peeled and very thinly sliced
Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized. 45 minutes to 1 hour. Remove from heat and serve hot.
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Salmon with Violets
From "Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook"
2 tablespoons white wine vinegar
1 teaspoon sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Salt and freshly milled black pepper
1 large Vidalia onion, sliced paper thin
1 salmon fillet, cut into 4 strips (about 12 ounces)
1/4 cup edible flowers
DIRECTIONS
1. Place the vinegar, salt, and lemon juice in a small bowl and slowly whisk in the olive oil. Season to taste with salt and pepper. Toss the onion in the vinaigrette and set aside.
2. Preheat the grill. Lightly coat the salmon with a little vinaigrette and cook for 3 to 4 minutes on each side, or until firm.
3. Place a mound of the onion in the center of each plate and top with a piece of salmon. Drizzle the remaining vinaigrette over the salmon and arrange the violets on the salmon and around the plate.
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Fallen Chocolate Souffle Cake
From "Bitter Sweet: Recipes and Tales From a Life in Chocolate" by Alice Medrich
1/4 cup (1 ounce) blanched almonds
3 tablespoons all-purpose flour
3 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup unsweetened cocoa powder (natural or Dutch-process)
1 cup sugar
1/2 cup boiling water
2 large eggs, separated, at room temperature
1 tablespoon brandy
2 large egg whites, at room temperature
scant 1/4 teaspoon cream of tartar
2 to 3 teaspoons powdered sugar
Lightly sweetened whipped cream for topping (optional)
Special equipment:
An 8-by-3-inch springform pan or cheesecake pan with a removable bottom
DIRECTIONS
1. Position rack in the lower third of the oven and preheat the oven to 375 degrees. Place a round of parchment paper in the bottom of the cake pan and spray the sides with vegetable oil spray.
2. In a food processor or blender, grind the almonds with the flour until very fine. Set aside.
3. Combine the chocolate, cocoa, and 3/4 cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy; set aside.
4. Combine the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat on high speed until stiff but not dry.
5. Whisk the flour and almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.
6. Bake for 30 to 35 minutes (a little less if you have used a 66% or 72% chocolate), until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. The torte will sink like a soufflé.
7. Taking care not to crack the edges to the torte, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter. Using a fine-mesh sieve, sift a little powdered sugar over the top. Serve with a little whipped cream, if you like.
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