Friday, February 17, 2012

Stonewall Kitchen Cooking School Recipe

It's quiet in February, in Maine. The winter quiet is even more noticeable around here because the happy summer commotion is slowly silenced by each latching shutter and “I’ll see you next summer,” calling. It is an enjoyable silence. Often visitors plan their vacations to Maine during the winter for this exact reason.

So how do we - at Stonewall Kitchen - keep entertained during these quieter months? Cooking of course! What better way to spend an afternoon than making preparations for a meal you are bound to share with others – to break the silence or maybe to just enjoy it [the quiet] together.
 
At Stonewall Kitchen our Cooking school offers classes year round and is a really nice way to spend a winter afternoon or evening.
We often get requests for the recipes from our cooking school. This particular recipe is from one of Kim’s recent classes and a recent   request. A little inspiration for your own winter weekend cooking!


Chicken Sorrentino 
 serves 4
ingredients:
2 eggs
2 tablespoon water
1 ¼ cup olive oil
4 slices eggplant (1/4 inch thick)
Flour for dredging
Bread crumbs for breading (preferably Panko)
4 chicken cutlets, pounded thin
2 Tablespoons butter
4 slices prosciutto
½ cup marinara sauce
   4 slices mozzarella cheese
    ½ cup sherry wine
      ½ cup chicken broth
         Salt and pepper to taste
      Basil Pesto oil


Directions:
 
Lightly beat the eggs and water in a deep dish using a fork or whisk.

Heat 1 cup of oil in a medium sauté pan over high heat. Dredge slices of eggplant in flour, dip in the egg, then press in bread crumbs. Place eggplant in oil and cook until brown on both sides. Remove eggplant and place on paper towel to drain.

Preheat oven to 350°F.

Heat remaining ¼ cup of oil in large sauté pan over medium heat. Dredge chicken in flour and place in pan. Sauté chicken until lightly browned on both sides. Drain oil and return pan to heat.

Add butter. On each piece of chicken place one slice of prosciutto, one slice of eggplant, a little marinara sauce and one slice of mozzarella.

Add sherry wine and broth. Then place a spoonful of marinara on top of each slice of mozzarella. Simmer for about 5 minutes then place pan in oven.

Cook until the mozzarella is melted.

Remove from oven and transfer chicken to a plate. Cover with foil to keep warm. Put pan back on heat and reduce juices on medium high heat scraping bits from the bottom of the pan until slightly thickened. Plate chicken, pour sauce over chicken and finish with pesto oil and serve.
French Silk Chocolate Pie
 Serves 8-10

Ingredients:
1 single blind baked pie crust
1 cup heavy cream, chilled
3 large eggs
¾ cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and softened.
Directions:

In a large bowl, whip the cream with an electric mixer on medium-low until frothy. Increase speed to medium-high and continue to whip until the cream forms soft peaks. Transfer the whipped cream to a small bowl and refrigerate.

Combine the eggs, sugar and water in a large heat-proof bowl set over a saucepan filled with ½ inch of barely simmering water (don’t let the bowl touch the water).

With the electric mixer on medium speed, beat until the egg mixture is thickened and registers 160˚ on an instant-read thermometer, 7-10 minutes.

Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Add the chocolate and vanilla to the cooled egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well combined. Using a spatula, fold in the whipped cream until no streaks remain. Scrape the filling into the pie shell and refrigerate until set, at least 3 hours or up to 24 hours. Serve.

 Pie Crust

1 ¼ cups unbleached all-purpose flour
½ teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into ¼-inch slices
¼ cup cold vegetable shortening cut into pieces
2 tablespoons cold vodka
2 tablespoons cold water



Directions:

Process ¾ cup of the flour, salt, and sugar in a food processor until combined. Add the butter and shortening and process until homogenous and dough just starts to collect in uneven clumps, about 10 seconds. Scrape the bowl with a spatula.

Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.

Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it sticks together.

Form into a disc and chill at least 45 minutes up to 2 days.
Adjust an oven rack to the lowest position, place a foil-lined rimmed baking sheet on the rack, and heat oven to 375˚.

Remove the dough from the refrigerator and let stand for 15 minutes.

Roll the dough out on a generously floured counter to a 12-inch circle, about 1/8-icnch thick. Transfer dough to a 9-inch pie plate, leaving a 1-inch overhang. Ease the dough into the plate.

Trim the dough to ½-inch beyond the lip of the pie plate. Fold the overhang under itself. Using your thumb and forefinger, flute the edge of the dough. Cover with plastic wrap and refrigerate until firm, about 30 minutes.

Remove the pie plate from the refrigerator; line the crust with heavy-duty foil, folding the excess over the edge of the pan, and fill with pie weights. Bake on the rimmed baking sheet for 20-25 minutes.

Carefully remove the foil and weights, rotate the baking sheet, and bake until the crust is golden brown and crisp, 10-15 additional minutes. Remove plate from oven and cool completely.

French Silk Pie was born in America. Betty Cooper, who lived in Maryland, won a $1,000 prize for her recipe in 1951 in the Third annual Pillsbury bake-off









2 comments:

  1. Thanks for sharing this cooking schools recipe. I loved it and i am always looking out for it.
    Thanks.

    ReplyDelete
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