Month: September 2007

RECIPE 36: Herbed Goat-Cheese Toasts

RECIPE 36: Herbed Goat-Cheese Toasts

                        -= Exported from BigOven =-                       Herbed Goat-Cheese Toasts Goat cheese makes a lovely base for fresh herbs, carrying their flavor and punctuating their brightness with its gentle tang; in this spread, it tastes particularly mild because of the little bit of whipped…

THE BILTMORE EXPERIENCE — August 2007

THE BILTMORE EXPERIENCE — August 2007

a very special report by Holly We started our journey to Biltmore on Friday, August 17; we finally got the kids loaded and on the road by 9:30 a.m. (excellent by our standards). We wanted to take our time and give ourselves lots of breaks.…

RECIPE 37: Gordon's Apple Tart "Thierry"

RECIPE 37: Gordon's Apple Tart "Thierry"

Gordon’s Apple Tart “Thierry”

                      -= Exported from BigOven =-

                    Gordon’s Apple Tart “Thierry”

Recipe By: Gordon Ramsay
Serving Size: 4
Cuisine:
Main Ingredient: Apples
Categories: Bake, The F Word, Desserts

-= Ingredients =-
~~ TART ~~
200 grams Puff Pastry
8 each Pink Lady apples ; more as needed, depending on size
~~ APPLE PUREE ~~
1/2 pound Pink Lady apples
1 each Vanilla Pod ; seeds only
1 knob Unsalted Butter
1 tablespoon Calvados
3 tablespoons Powdered sugar
1/4 teaspoon Ground Cinnamon
squeeze Lemon Juice
~~ VANILLA SUGAR ~~
2 each Vanilla Pods ; seeds only
4 tablespoons Powdered sugar
1 teaspoon Ground Cinnamon
Creme fraiche ; for garnish

-= Instructions =-
Preheat oven to 400°F/200°C/Gas 6.

For the tart, peel, core and quarter the apples. Finely slice into each quarter and gently fan out the slices whilst still keeping them all together. Repeat until all the apples are done.

To make the apple purée, peel, core and chop the apples (you may also use any leftover trimmings from the other apples). Scrape the vanilla seeds into a pan together with the butter. Add the Calvados, powdered sugar, cinnamon and lemon juice. Allow to heat through then add the apple pieces and leave to soften. Add a little water if necessary. When the apples have softened, spoon the mixture into a blender and pulse until smooth. Spread the mixture out on a baking tray and allow to cool.

Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. The tart base should be roughly 12 inches wide. Transfer to your baking tray and prick all over with a fork. Using your fingertips, pinch all the way around the sides of the pastry to form a slightly risen edge Рthis will help to hold the apples in. Spread the pur̩e over the pastry base, not too thick, but enough so that it will provide a hold for the apple wedges to stand upright.

Tightly pack the fanned out apple wedges into the tart in concentric circles – starting from the outside in. Packing them tightly together will also help them to hold their shape. Once the entire tart has been covered, whisk together three quarters of the powdered sugar with the vanilla seeds and cinnamon. Sprinkle half this vanilla sugar over the top of the apples. Using a pastry brush, brush some softened butter over the apples and sprinkle the remaining vanilla sugar on top.

Repeat the process, brushing again with butter and finish with some plain powdered sugar.

Cook in the oven for 10 minutes then cover the tart with lightly greased baking parchment and weigh down with another baking sheet. Holding the sandwiched baking sheets tightly, flip them so the pastry is now on top of the apples. Bake for another 10 minutes until the pastry is brown and crisp.

Serve in slices with a spoonful of creme fraiche.
** This recipe can be pasted into BigOven without retyping.     **
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GOURMET SENSATION 2007

GOURMET SENSATION 2007

During the early part of September each year, the Bethesda Foundation hosts GOURMET SENSATION, one of their signature fund-raising events. Since 1988, chefs from all around the world as well as local chefs have shared their culinary creations with an ever-growing and appreciative crowd to…

RECIPE 38: Guacamole with Fresh Corn and Chipotle

RECIPE 38: Guacamole with Fresh Corn and Chipotle

                        -= Exported from BigOven =-                 Guacamole with Fresh Corn and Chipotle Forget placing the avocado pit in your guacamole… unless you like how it looks. It doesn’t stop the dip from turning brown. Recipe By: Bon Appetit magazine, July 2006, page 76…

Saturday, September 22: Wine Over Water

Saturday, September 22: Wine Over Water

This Saturday, September 22, Newport Citizen’s Advisory Council (NCAC) will be hosting a wine tasting on the Purple People Bridge. This event will feature wine, hors d’oeuvres and live music in a unique venue with excellent views of the Cincinnati skyline.

With this event, we hope to engage a diverse audience of residents from all the river cities and build a sense of community that surpasses our cities’ physical boundaries.

Tickets for this event at $20 and must be pre-purchased at the website, below.

Any proceeds gained from this event will benefit the NCAC to be used for civic and beautification efforts within the city of Newport. For more information or to purchase tickets, please visit www.go2newport.com/wow.

RECIPE 39: Grant's Mac and Cheese

RECIPE 39: Grant's Mac and Cheese

                        -= Exported from BigOven =-                         Grant’s Mac and Cheese You would expect Achatz’s macaroni and cheese to have some chef tricks, but it doesn’t. He uses a white sauce, elbow macaroni and cheddar cheese, just like the rest of us. His personal…