Crème Fraîche and Cultured Butter.

Crème Fraîche has so many uses.  It is so expensive, so making it at home makes a lot of sense.  You will also have a superior product!

This is any. Easy product to make!

Whipping Cream

Cider Vingar 

    For every cup of whipping stir in a Tablespoon of Apple Cider Vinegar. 

   Place on top of your stove overnight 

   Your mixture will have thickened and will taste like great sour cream. 

Cultured Butter 

Are you ready to try the best butter that you have ever tasted?  Here you go. 

Put your Crème Fraîche in a bowl and use your mixr on slow

   Your bowl will be filled with whipping cream.

   Keep on mixing until you see the whey separate from the solids. 

  Keep going for a while. The liquid is butter milk. 

   Pour out the butter milk. 

   Now "Wash" the butter with ice water. While you mash the butter with a fork. 

   Pour the ice water out and repeat three times 

You now have Cultured Butter.

The photo below is David our butter maker. 

   

Fermented Peppers

I have never fermented whole peppers before.  I always make a Pâté or Sauce. 

These beautiful peppers are from Richmond's own Sunnyside Farm.  They retained their original color and texture. 

C'est si Bon! 

Pissaladière

Pissaladière

A French onion tart.  

I made this for a guy at the mission who said he loved Anchovies. We where serving pizza for lunch so I took some of the dough.

Spread out the dough. Brush with anchovy paste.  Cover with thin onion slices.  Next  the anchovy. Then sliced olives. 

Bake and enjoy!

Beignets aux Pommes

1. 
   
   
   

    Beignets aux Pommes

   
   

   INGREDIENTS

   • 1 1/2 cups plus 2 tablespoons all-purpose flour

   • Salt

   • 1 1/4 cups pale ale

   • Vegetable oil, for deep-frying

   • 2 Golden Delicious apples—peeled, cored and cut crosswise into 1/4-inch rings

   • Granulated or confectioners' sugar, for dusting

     
     

     Directions

   In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the pale ale until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.

2. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes.

3. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners' sugar over them and serve hot.

Portrait of a Middle Age Man with a Meat Grinder!

I have not posted lately! I was asked to start a Blog for the Bay Area Rescue Mission kitchen. Please check this out:

www.InHisKitchen.blogspot.com 

I post photos from the daily meals BUT seldom do I post recipes. 

I am cooking for 200 people three times a day.   The meals are usually Creole AND always fantastic!  Recipes for 200 probably will not appeal to most people. 

Here are some photos of my food. 

Polenta and Cod

I  have never made Polenta.  When we received a donation of Corn Meal, I thought I would give it a try. 

It came out pretty good.   We served it with Cod and a tomato coulis .  Fresh Brussel Spouts balanced the meal. 

Honey Gastrique Glaze

Honey Gastrique Glaze

This is a great Glaze for grilled pork.

1 cup Balsamic Vinegar

1/2 cup Honey

1 stick of butter  cut into pieces 

Salt to taste

   Pour the Balsamic Vinegar and honey into a heavy sauce pan. Bring to a boil.

   Simmer to reduce the mixture to it is thick.

  Take the sauce pan off the heat and add the butter. Blend into the Vinegar/ Honey mixture and salt to taste.