Two Chefs That Have Recently Intrigued Me

Their names are Heston Blumenthal and Rene Redzepi.

Heston Blumenthal has brought a sense of childlike wonder and some scientific magic to his cooking, elevating it and making himself a big name in the United Kingdom and abroad. His Michelin three-star rated restaurant, the Fat Duck, is one of four honored restaurants in the UK. His restaurant is not far from London. If money were no object, I would like to go someday.

I would also like to read all the books he has written. He seems happy to share what he's learned, and he even has a podcast. What a homie. And I do love my English breakfast.

Heston Blumenthal's Golden Ticket Ride on the Breakfast Express.
video one.
video two.

I just heard about Rene Redzepi tonight. Actually, a foodie was tearing him apart in his blog and said that his food is overrated, but it got me interested. Redzepi is supposed to have reinvented and elevated Scandinavian cooking. I was looking into my family history a few years ago and was specifically interested in "how American" I was or what part of my genetic makeup was from where. About 1/16 of me is from the Boston area from the 1600s, but mostly it was United Kingdom immigrants between 1850-1890. Or so I thought. About 1/4 of my dad's side comes from Sweden (with a small sprinkling of Danish) and about 1/4 of my mom's side comes from Denmark. I checked it out and those Danes in my family tree hail from the opposite side of where a lot of Adam's family comes from. But it makes me laugh that I am about 1/4 Scandinavian. (I *do* love to claim those Scottish roots, my mom's maiden name is McRae, but statistically speaking, I am not that Scottish (sadly).)

Anyway, I wanted to see what recipes Rene Redzepi had and to start making them and do a little Scandinavian cooking. Sounds like FUN! Sounds like...

A COOKING ADVENTURE!!!

Two of his recipes are listed below.

Redzepi’s Rules

1. “Think of the meat as a condiment: A vegetable broth with a few drops of chicken stock or some bacon added to a dish can do wonders.”

2. “Like when you’re beginning an exercise routine, you can’t just say one day, ‘Okay, I’m going to cook predominantly vegetables.’ It takes effort and it hurts. But soon it becomes something that you need.”

3. “This is like eating maize or tapas. Make a variety of boiled, steamed, and roasted things with a few cool condiments. The meal gets prolonged, and the conversations get longer as well.”

4. “Have a well-stocked pantry with items that work with whatever you find at the market: a homemade pesto, good anchovies, miso, soy, preserved lemons.”

5. “This is how I started to make vegetables at home. Put a pot of boiling water on, plop some vegetable in it, and lift it out when it’s perfectly cooked. Then add a fistful of any herb you’re in love with, some oil or butter, and taste it. Let this be your guide: How does it taste? What else can I do with it?”


Sourdough Toasts With Mushrooms and Oysters
Rene Redzepi, via Bon Appetit blog.

INGREDIENTS
8 tablespoons (1 stick) unsalted butter, divided
6 1/2-inch-thick diagonal slices sourdough baguette, or 3 slices sourdough country loaf, halved
2 tablespoons extra-virgin olive oil
1 1/2 pounds small mushrooms (such as chanterelles, morels, crimini, or button mushrooms), brushed clean (halved if large)
Kosher salt
1/3 cup heavy cream
12 fresh oysters, shucked, chopped, drained (optional)
2 small shallots, minced
1 tablespoon finely chopped flat-leaf parsley
12 very thin slices lardo (optional)

PREPARATION

Melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 Tbsp. butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 Tbsp. butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 Tbsp. butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3–4 minutes. Stir in oysters, if using, and shallots and parsley.
Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.
KEYWORDS
Appetizers, Copenhagen, Mushroom Recipes, Oyster Recipes, Recipes From Rene Redzep


Walnut Cake
Found here at Bon Appetit, too.

INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 tablespoons raw sugar, divided
7 cups walnut halves
3/4 cup all-purpose flour
1 1/2 cups almond flour or almond meal
3/4 cup granulated sugar
6 large eggs
3/4 cup heavy cream
1/2 cup plain whole-milk yogurt
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Whipped cream

PREPARATION

Preheat oven to 350°. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 Tbsp. raw sugar. Set aside.

Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour; pulse to blend. Set aside.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 Tbsp. raw sugar.
Bake until cooked through and a tester inserted into center comes out clean, 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.
KEYWORDS
Cake Recipes, Copenhagen, Dessert, Recipes From Rene Redzepi, Rene Redzepi

Autumn and Halloween Recipe Linkfest - My Recipe "To Do" List

My friends have been posting yummy looking recipes online. I usually "like" them in my Facebook feed and then forget about them, then wish I had the recipe later. But I saw a great one for Pumpkin Apple Streusel Muffins and my daughter and I LOVE making muffins together in the morning. Then we might have a little tea party brunch and eat the fresh muffins, and then save the leftovers in a ziploc baggy to freeze in the freezer and munch on later or pack as a snack on an outing. So many options for leftovers. The Caramel Spiced Pumpkin Parfaits just look amazing.

Here are some of the recipes. I hope to update and let you know how they turned out and if they are going to join my repetoire. The pumpkin apple muffin one has streusel. Everyone loves streusel on their muffins! My husband doesn't like pumpkin so more for me and my daughter.

Pumpkin Pie Spice Recipe
From Allrecipes.com. I already have a great taco seasonings recipe and a fajita seasonings recipe in my recipe book. I need to whip up some pumpkin pie spice and have it ready to go when I need it.
Recipe can be found through this link.

"Use this mixture in recipes that call for pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and allspice that can be scaled to any size."
INGREDIENTS:
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice
DIRECTIONS:
1. In a small bowl, combine all ingredients and mix well. Store in air tight container. Makes 8 tablespoons.


Pumpkin Apple Streusel Muffins
LIBBY'S PUMPKIN
By: LIBBY'S PUMPKIN
5 out of 5 34 ratings
Muffin recipe link here.

Prep: 20 mins
Cooking: 30 mins
Level:Intermediate
Cooling: 5 mins
Yields:24 muffins
Pumpkin Apple Streusel Muffins are moist and delicious with cinnamon streusel topping that makes these muffins memorable!

Ingredients

MUFFINS
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
2 large eggs
1/4 cup vegetable oil
2 cups apples, peeled, cored and finely chopped
STREUSEL TOPPING
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or magarine

Directions

PREHEAT oven to 350º F. Grease or paper-line 24 muffin cups.

FOR MUFFINS:
COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling three-fourths full.

FOR STREUSEL TOPPING:
COMBINE sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.


Caramel Spiced Pumpkin Parfait
By way of Slow Roasted Italian blog.
By way of Parade Magazine blog.

By DONNA ELICK
SERVES
4
ACTIVE TIME
20 min.
TOTAL TIME
20 min.
SAVE RECIPE
PRINT
INGREDIENTS

Caramel Sauce:
1 (11-oz) bag vanilla caramels, unwrapped
½ cup heavy cream
Pumpkin Mousse:
4 oz cream cheese, softened
1 (15-oz) can pure pumpkin, (not pie filling)
1 cup heavy cream
¼ cup brown sugar, packed
2 tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp ground nutmeg
Brown Sugar Whipped Cream:
2 cups heavy cream
¼ cup brown sugar, packed
Cookie Layer:
4 graham cracker sheets
4 Tbsp unsalted butter, melted
2 tsp ground cinnamon
2 Tbsp brown sugar
DIRECTIONS

Prepare caramel sauce: Place unwrapped caramels and cream in a microwave safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.

Prepare Mousse: Combine ingredients in a medium bowl. Beat with an electric mixer on medium until light and fluffy, about 3 minutes. Place in refrigerator while you prepare the remaining ingredients.

Prepare Whipped Cream: In a tall bowl whip cream with an electric mixer until soft peaks form. Add brown sugar and whip until stiff peaks form (when you lift mixer out of bowl, cream stands up on the end of the beater). Place in refrigerator while you prepare the next layer.

Prepare Cookie Layer: In a small bowl combine ingredients, smash graham crackers with a fork. Continue mashing until you have one cohesive mixture.

Assemble: Add a heaping tablespoon of cookie mixture to trifle dish. Add a heaping tablespoon of mousse. Add a heaping tablespoon of whipped cream. Pour 2 tablespoons of caramel sauce into dish. Repeat layers. Drizzle final caramel layer on top of trifle for spectacular presentation.

Chill until ready to serve. Enjoy!

COOK'S NOTE

Shortcut suggestions: Substitute a jar of caramel sauce and container of whipped topping to create a shortcut version of this fabulous treat.

Serves 4.

Salmon Chowder or Fish Chowder, either way it's soo good!

I have to post my version of this recipe from Simply Recipes by Elise Bauer. Here is a link to the original Fish Chowder recipe.

Love this recipe. It just works. I do some substitutions or just plum leave things out, but maybe one day, I will follow it to the letter. (Basically I leave out the white wine and the clam juice. I don't normally have them on hand. Sometimes I'll add a dash of vinegar to mimic the white wine, but don't be heavy-handed about it! And I might substitute just a tiny bit of Worcestershire sauce and pretend it's clam juice. It does have anchovy juice in it.)

Sometimes I can't help myself and add a little dried dill. My husband also isn't a big fan of dill, so I don't get it often and it just seems to go so hand-in-hand with fish dishes anyway. I will also cheat with the potatoes and sometimes get them softening in the microwave, to save on cooking time. I'm such a little cheater! But I like saving time!

I will use either frozen halibut or canned Alaskan salmon (the cheap, yummy, bone-filled, lower-mercury kind) in the recipe. Again, it depends on what I have on hand. I don't bother deboning the salmon bones, they are pretty edible anyway and they are good for you. If I'm going to serve some to others or drop the soup off for a friend, I'll remove more bones just to make it more appetizing for them.

And I usually won't have so much cream on hand, sometimes none, so I'll just make it with whole milk or figure something out. Milk will scorch faster than cream, so watch out! I know, I'm probably too loosy-goosy here, but I've had really great results. I've made it a few times a few ways and I've always loved it. Since I'm the only big fish eater here in the house, I'll either cut the recipe amounts in half or just store it in the fridge and have it a few days for lunch. Mm. Enjoy that chowder, and don't let fish haters in your house stop you from enjoying yourself!

----------------------

Salmon Chowder Recipe
Prep time: 15 minutes
Cook time: 40 minutes

INGREDIENTS
1 Tbsp olive oil
1 teaspoon butter
2 medium yellow onions, chopped (about 2 cups)
1/2 cup dry white wine (optional)
3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
2 cups clam juice (optional)
1 bay leaf
1 Tbsp fresh thyme, or 1 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
1 1/2 to 2 lbs wild pink Alaskan canned salmon (or fresh salmon or cod, etc.)
1 1/2 cups heavy cream or milk (but watch out for scorching if you don't use cream)
2 Tbsp chopped fresh (or dried) parsley

METHOD
1 Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)

2 Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes. (Sometimes I will cheat and use baked potatoes cut in cubes. You can cook them in the microwave and add them toward the end.)

3 In a separate pot, heat the cream until steamy (not boiling).

4 Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. If using fresh fish, when the fish is just cooked through, remove from heat.

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

Serve with crusty bread or oyster crackers (not for gluten-free version).

Yield: Serves 6.