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What Liberty Ate

Holiday Collection best of 2010


Bye-bye 2010 . . . welcome 2011


When I first started my food blog, I wanted to have a collection of best, most wanted recipes made by me, in a layout magazine-style. You know, those recipes that you’ll keep carefully in a notebook, but displayed like in a magazine. The collection of my recipes became quickly posts on my blog, epicurely photographed. Now at the end of 2010, I decided to finally give credit to my magazine-style recipes collection and make it real. Thus, you’ll find in this precious collection my favorite recipes of 2010 published or not on my blog. Take it as a retrospective of my time spent in kitchen ad round the world during 2010, retrospective now designed in the following pages. I hope you’ll enjoy this special edition and you’ll try my recipes for the upcoming new year 2011, when I’ll have a lots of new projects to present on my blog. Enjoy, Gabriela


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Kuamquat Cheese Cakes 120 g plain biscuits 250 g mascarpone 50 g butter 50 g sugar 1 egg lemon extract 1 lime 10 kumquats


Scrumble the biscuits, mix them with the butter and the lemon extract and your dough is ready. Using some circular metal shapes or directly onto the muffin tray, put all the mixture in portions and let it cool down in the fridge for 30 minutes. Meanwhile prepare the cream : mix well the mascarpone, add the sugar, the egg and the lime and the kumquats (5) zest and mix again a bit. The cream must not be to liquid, must be enough hard not to “flow� over the paper forms. After the dough is chilled enough, cream and bake it in the oven for 30 the cream its cooked. Be careful, the the consistency must be similar to a

you can add the mascarpone minutes (170 degrees C), until cream must not be too cooked, pudding.

Glaze the cheese cakes with the 5 kumquats which were left. Slice and put them on a aluminum foil, sprinkle 2 tablespoons of sugar and glaze them for 15 minutes in the oven. Put together the cheese cakes is quick and easy : after the dough and the mascarpone cheese were chilled, add the cherry jam and the straciatella cream. Decorate with glazed kumquats.


Holiday Collection

Scrumbled the biscuits, then mixed them with the butter and the lemon extract and your “dough” is ready. Using some circular metal shapes or directly onto the muffin tray, put all the mixture in portions and let it cool down in the fridge for 30 minutes. Meanwhile prepared the cream : mixed well the mascarpone, add the sugar, the egg, the lime and kumquats (5) zest and mixed again a bit. The cream must not be to liquid, must be enough hard not to “flow” over the paper forms. After the dough is cool enough, you can add the mascarpone cream and bake it in the oven for 30 minutes, until the cream its cooked. Be careful, the cream must not be too cooked, the consistency must be similar to a pudding. You can glaze the cheesecakes with the 5 kumquats which were left. Slice and put them on a aluminum foil, sprinkle 2 tablespoons of sugar and glaze for 15 minutes in the oven. Put together the cheese cakes is quick and easy : after the dough and the mascarpone cheese were chilled, add the cherry jam and the straciatella cream . Decorate with glazed kumquats.


HENDIT lAMET VE

2 tablespoons of olive oil 1 medium onion, coursely chopped

Potatoes

2 tablespoons of olive oil 1 medium onion, coarsely chopped 2 garlic cloves, sliced 1/2 teaspoon dried thyme 1/4 teaspoon ground cinnamon 1/8 teaspoon paprika pepper pinch of salt 4 large potatoes 1 cub chicken broth 1 tablespoon fresh lemon juice sour cream, emmental cheese and croutons for serving


Bisque

In a large saucepan heat the olive oil over medium heat. Add onion, garlic, thyme, cinnamon and paprika. Season with salt and cook. Stir just occasionally, until the onion is softened, 5-7 minutes. Add potatoes cuted in cubes, broth and 3 cups of water. Bring to a boil, reduce to a simmer and cook until potatoes are tender, about 20 minutes. Working in batches, purĂŠe the potatoes in a blender until smooth. Stir in the lemon juice and season with salt. Serve bisque with sour cream, garnished with emmental cheese, paprika pepper and croutons.


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Appetizers for New Year’s Eve


Balcanic cheese

Red caviar


Chicken ham and czech salami Salted butter

Salmon patĂŠ


4 to 6 thin dry-cured salami 1 egg salt and cracked black pepper 2 thin slices bacon 4 thin slices Roquefort cheese 2 thick slices sourdough bread or other bread of your choosing 1 tablespoon butter for grilling sandwich

Have all ingredients assembled so you can work quickly. Heat nonstick sautĂŠ pan over low and fry the salami until just crisped and some fat is rendered, about 2 minutes per side. Remove to plate. In same pan, fry egg, seasoned with salt and pepper, sunny-sideup. Reserve fried egg. Layer bacon, reserved salami, Roquefort cheese on one slice of bread. Top with remaining slice of bread. Melt butter in hot pan and add sandwich, pressing down on sandwich. When bread is toasted on bottom side, turn over to grill other side, pressing down. Remove sandwich and place on cutting board. Remove top bread and layer fried egg over sandwich. Replace top and cut sandwich in half to serve.


Gourmet Grilled Sandwich


Preheat oven to 180 degrees C. Place in a medium bowl the white chocolate unsweetened and semi-sweet and the butter. Place the bowl on a water bath (water must be already simmering) and keep it there and stir from time to time, until the chocolate and the butter are completely melt. Set aside. Using an electric mixer beat the eggs with the sugar. Pour the eggs mixture carefully onto the chocolate mix and stir until combined. Then stir in the flour, the bicarbonate of soda and salt. Using a blender mix the longan fruits until you’ll obtain a dip. Add the longan dip in the chocolate mix and stir well. Pour the mixture into muffin papers. Bake for 25 minutes or until a skewer inserted in centre comes out clean.


White Chocolate Muffin with Longan

3 eggs 70 g butter 70 g white unsweeten chocolate 120 g white chocolate semi-sweet 100 g flour, sifted 100 g caster sugar half teaspoon bicarbonate of soda pinch of salt 50 g longan fruits, shelled and without seeds


In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Add food coloring and stir until color is uniform. Use immediately to glaze muffins. Sprinkle on nonpareils.


Vanilla Glaze

100 g crystal sugar 1 tablespoon milk 3 drops of vanilla extract 2 drops of liquid yellow food coloring yellow and white nonpareils


pariS


HENDIT lAMET V

Beat well the egg whites and add the crystal sugar all, at once. The result should be a meringue that holds its shape. Mix the powdered almond and the sugar and sift them well before folding together with the meringue. Preheat the oven to 150 degrees C. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula, instead of using a ordinary spoon. When the mixture is just smooth, stop folding. Add the food coloring and fold once again. Pipe the batter on the parchment-lined baking sheets in small circles (it depends on you how big or small you wish to make your macarons). But don’t forget to keep enough space between them. Bake them for 8-10 minutes, decreasing the temperature to 120°C with 2-3 minutes before they are completely baked. Be careful not to over-bake them, because they will loose the color.


Macarons with Orange Chocoate Ganache

1 egg white 33 g powdered almond 75 g powder sugar 17 g crystal sugar red and yellow food coloring


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Using a bath water melt your chocolate and the butter. When meld, add the heavy cream and mix well. Divide the chocolate cream in two small bowls and add the almond and orange extracts in each of the bowls. Let cool completely before using. Spread or pipe a bit of batter on the inside of the macarons then sandwich them together. Let them stand at least one day before serving, to meld the flavors. Store in an airtight container for up to 5 days, or freeze.


Orange Chocolate Ganache

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50 g sweet chocolate 25 g butter 2 tablespoons of heavy cream 2 drops of almond extract 2 drops of orange extract


Grissini with Cheese and Fennel 100 g unsalted butter 125 ml oil 250 ml milk 1 large egg yolk 3 tablespoons of sour cream 15 g yeast 1 teaspoon sugar 1 teaspoon salt 600 g all purpose flour

First, dissolve the yeast in 2 tablespoons of milk. Using a food processor, mix all ingredients, adding first the dry ingredients (flour, salt, sugar) and then the liquid ingredients. Mix everything until combined, and let the dough rest for 90 minutes in a warmish place. When the dough doubled the volume, refrigerate it for one hour before starting to bake the grissinis. Then spread the dough on your working board, coat it with a batter of egg, grate the cheese and sprinkle the fennel. Using a pastry knife cut the dough in long strips of 1 cm wide. Bake them at 180 degrees C for 15-20 minutes.


For sandwich : 1 tablespoon mayonnaise 1 teaspoon minced fresh basil 1 teaspoon grated lemon peel 6 smoked salmon fillets 3 french bread slices 1 tomato plum 2 olives 1 egg

For salad : 2 tablespoons virgin olive oil 1 teaspoon fresh lemon juice mozzarella tomato plum slices lettuce leaves salt and pepper


Salmon Club Sandwich


How to make the salmon club sandwich : mix mayonnaise, 1 teaspoon basil and lemon peel in small bowl to blend. Meantime boil the egg. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 3 bread slices with 2 salmon fillet slices, 2 tomato slices and 2 egg slices. Cover with remaining bread slices. Decorate with baby tomatoes and olives. Cut on diagonal and serve.


How to make the salads :for garnish prepare lettuce salade with baby tomatoes prinkled with virgin olive oil and vinegrette. Or mozzarela and tomatoes plum slices sprinkled with virgin olive oil lemon zest and fresh basil.


Éclairs au chocolat For the pâte à choux: 125g whole milk 125g water 115g unsalted butter 1/4 teaspoon sugar ¼ teaspoon salt 140gall-purpose flour 4 large eggs, at room temperature


How to make the pâte à choux : line two baking sheets with parchment paper. Set aside. Place an oven rack in the lower part of the oven. Preheat your oven to 200 degrees C. Place a pan with hot water onto the bottom of your oven. In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to a boil. Once the mixture is at a rolling boil, add all of the flour at once (don’t be affraid to do this), reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth. Transfer the dough into a bowl of a mixer. Mix the dough on medium speed for a minute to cool the dough slightly. Break the eggs into a liquid measuring cup or a bowl, lightly whisk with a fork. Add the eggs gradually, beating well after each portion has been added to incorporate it into the dough. You will notice that after you have added the first portion, the dough will separate, once againdo not worry. As you keep working the dough, it will come back all together. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon. The dough should be still warm - this is very important. It is now ready to be used. Fill a large pastry bag fitted with a 1 ½ cm plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long fingers. Leave 5 cm space in between each dough strip to let them room to puff. The dough should give you enough to pipe 20-24 éclairs. Put one baking sheet into another to isolate the pastry bottoms from strong heat and slide the baking sheet into the oven. Bake for about 18 to 20 minutes, until the éclairs are well puffed and golden brown. Reduce the oven temperature to 180 degrees C after the écalirs started to puffed. Then open the oven door and take the water-filled pan out of the oven. Poke every pastry with a wooden skewer to allow the moisture to escape and leave the baking sheet in the oven for another 5 minutes, until the éclairs are well browned, firm and crisp to the touch. Turn the oven off, slip the handle of a wooden spoon into the door to keep it ajar. Let the éclairs stay in the oven for 5 more minutes.


For the chocolate-coffee pastry cream: 2 tablespoons French roast espresso beans 500g whole milk 4 large egg yolks 75g sugar 3 tablespoons flour, sifted 200g bittersweet chocolate chopped 40g unsalted butter, at room temperature

For the chocolate glaze: 50 g bittersweet or semisweet chocolate 11 tablespoon unsalted butter 3 tablespoons of powder sugar 100 ml water


How to make the chocolate-coffee pastry cream : In a small saucepan, bring the milk and coffee beans to a boil. Off the heat, cover and let steam for an hour. Strain through a double layer of cheesecloth into a bowl. Reheat the milk once again to the boiling point. In the meantime, combine the yolks, sugar and flour in a medium bowl and whisk together. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture. Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously and continuously until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat). until the milk mixture will become thick and smooth. Stir in the melted chocolate and then remove the pan from the heat. Scrape the pastry cream into a small bowl and set it in the icewater bath to stop the cooking process. Make sure to continue stirring the mixture at this point so it remains smooth. Once the cream has been cooled (not completely) remove from the ice-water bath and stir in the butter in three or four installments. Return the cream to the ice-water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge. In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream. Fill the ĂŠclairs with this delicious chocolate pastry cream. How to make the chocolate glaze : place the chocolate and sugar in a small heatproof bowl set on a waterbath and stir frequently until the chocolate is completely melted. Remove the glaze from the waterbath and set on medium heat to finish melting, stirring once, then add the water and keep on stirring until the glaze becomes thick and smooth. When has the thickness that you need, you can remove it from the stove and add the butter. Stir once and your glaze is ready to be used. Use it right at way, to be shiny. If is to liquid, cool it for few minutes, but remember that it will be then more difficult to spread it on the eclairs. I used a small brush for spreading the glaze and the eclairs were really shiny and beautiful. I used also small snowflake sprinkles to celebrate adequately the winter.


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OMMY NONSE CORE

450 gr potatoes peeled and cubed 1 large onion, diced 3 large eggs 1 large clove garlic, crushed 225 g spinach, drained weight, frozen/fresh 225 g cheddar or emmental cheese 50 g camembert cheese 1 tablespoon of butter salt and freshly ground black pepper


Spinach and Cheese Tortilla

Separately, cook in the same frying pan the other half of the diced onion, and add the spinach and let it cook for 5 minutes. Transfer the potatoes mixture in a tray with baking paper, not to adhere, then add the semi-cooked spinach, the grated cheese and the eggs mixture. Decorated, on the top with Camembert cheese. Add seasoning and cook in the oven at 180 degrees C for 20 minutes. Cut into segments and serve.

OMMY NONSE CORE

Cook the potatoes in boiled salty water until tender and then, using a food processor, mix them with a tablespoon of butter. The mixture must be crumbly and not soft like for the purĂŠe. Heat one tablespoon of olive oil in a frying pan, and cook half of the onion with the garlic until golden brown, and then add them to the potatoes mixture and mix carefully.


4 slices bacon, cut into ½-inch pieces 2 small onions, cut in half lengthwise and thickly sliced 1 tablespoon of dried thyme salt and freshly ground black pepper 100 g mascarpone 1 large egg yolk 100 g freshly grated Parmigiano 1 best quality frozen puffy dough


Caramelized Onion and Bacon Tart

Preheat the oven to 170 degrees C. Cook the bacon in a medium frying pan over medium-high heat until the fat is mostly rendered and the bacon is crisp around the edges. Don’t cook it too much now as it will be cooking again on top of the tart. Add the onions in the same pan and cook over medium-high heat until they start to change the color, about 4 minutes. Turn the heat to medium-low and add 1/2 tablespoon of the thyme and a pinch of salt. Continue to cook until the onions are softened, about 10 minutes more. If necessary, add more salt. Meanwhile, combine the ricotta, egg yolk, 1/2 teaspoon of salt, the pepper, the remaining thyme, and half of the Parmigiano in a small bowl. Stir well to combine. Spread the mascarpone mixture on the bottom of the tart shell. Arrange the onions on top of the mascarpone and sprinkle with the remaining Parmigiano. Then add the bacon over the top. Transfer to the oven and bake for about 20-30 minutes, until the bacon is crispy and mascarpone filling and dough are puffed and set.


Credits for recipes go to : Eclairs au chocolat - Pierre HermĂŠ Spinach and cheese tortilla - Tomas Garcia Grissini with cheese and fennel - grand-mother All other recipes displayed in this magazine - Gabriela Iancu


more photography and recipes on : www.gabrielaiancu.com/whatlibertyate ŠCopyright 2010-2011 - Gabriela Iancu, for all photography

Holiday Recipe Collection - Magazine 2010  

Holiday Recipe Collection - Magazine 2010. Best recipes of Gabriela Iancu. More details, recipes and photography on : www.whatlibertyate.com

Holiday Recipe Collection - Magazine 2010  

Holiday Recipe Collection - Magazine 2010. Best recipes of Gabriela Iancu. More details, recipes and photography on : www.whatlibertyate.com

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