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Recipes

RECIPES PREPARED ON KDKA 10am ON Wednesday, February 14, 2006 All our recipes are copyrighted and are not for distribution

CARROT AND GINGER SOUP

• 1 Cups of finely sliced leek or onion
• 2 T butter
• 2 Cups peeled and roughly chopped carrots
• 1/2 lb potatoes, peeled and roughly chopped
• 2 inch piece of ginger, peeled and finely minced
• 1 qts chicken stock salt and pepper to taste

1. Melt the butter in a heavy bottomed pan, add the leek or onion and cook over a gentle heat covered for 10-15 mins (until onion is transparent).
2. Add the carrot, potatoes, ginger and chicken stock and season with 1 teaspoon of salt and Þ teaspoon of pepper.
3. Cook for about 30-40 mins until the vegetables are very tender. Allow the soup to cool.
4. Place the soup, a little at a time, in the blender and blend until smooth.
5. Return to the pan, thin with additional stock if the soup is to thick and add the optional cream. Correct the seasoning, reheat and serve.

RECIPES PREPARED ON WTAE ON SUNDAY, NOVEMBER 23, 2003 All our recipes are copyrighted and are not for distribution

CHOCOLATE PECAN TORTE

• 1 10" pie
• 1 batch of classic short crust pastry (see following page)
• 1 1/2 C Sugar
• 1/3 C water
• 1 C heavy cream
• 1/4 C Bourbon
• 1/4 C melted butter
• 1 egg yolk
• 1 egg
• 4 oz. Semi-sweet chocolate, melted
• 1 C Pecans

Roll out, form and pre-bake the chilled pie shell. In a small heavy bottomed pan, bring sugar and water to a boil and cook to the caramel stage. Remove from the heat and very carefully add the cup of cream, a little at a time. Cook over low heat for 3 mins. stirring to remove any lumps of caramel. Strain through a sieve and allow to cool for at least 15 mins. Meanwhile toast the pecans on a cookie sheet in a 350 oven for 5-7 mins, until lightly browned. Beat the bourbon, butter egg yolk and egg into the cooled caramel mixture and whisk until smooth. Stir in the pecans. Spread the melted chocolate over the bottom of the pie shell; pour in the pecan filling and bake in a 400 oven for 15 mins. then reduce heat to 350 F and continue to bake for a further 15 mins. Serve at room temperature.

BASIC RECIPE FOR SHORTCRUST PASTRY

• Makes dough for 1 9-10" covered pie or 2 10 " tarts
• 1 1/2 C all purpose flour
• 1 1/2 sticks of butter (or 2 sticks butter + 1 stick (1/2C) shortening)
• 1 t salt (2/3 less if making sweet dough)
• 3-4 T iced water
• 4 T sugar may be added for a sweet dough

1. Place dry ingredients in a food processor bowl, process 1".
2. Add butter; pulse 4-5 times till butter is size of lima beans.
3. Sprinkle some of the liquid around bowl, then process 5" to 10". Squeeze the dough with your fingers to see if it will hold together, if it does not add a little more of the water and process for a few seconds; DO NOT LET A BALL FORM. Once the dough does come together when squeezed remove from bowl and place on pastry board.
4. Turn the dough out onto a clean work surface and using the heal of your hand press the mixture onto the table to bring it together into a dough, then form a disc and chill 20M

ZUCCHINI GRATIN

Gratin is the crusty material on the top and sides of a gratineed dish. Almost any cooked (usually blanched) vegetable may be turned into a gratin. Classically the vegetable or a mixture was spread with Bechamel or Mornay (usually omitted today), dotted with grated parmesan or gruyere and/or breadcrumbs, and butter, then baked about 20M in a hot oven. If necessary run under the broiler to develop a good crust. Yield 4 servings:

• 1 lb zucchini, preferably small ones
• 2 medium sized onions
• 2 T clarified butter
• Salt , Pepper
• Nutmeg
• 1/2 C fresh breadcrumbs
• 3/4 C grated Gruyere Cheese (or other strong tasting cheese)
• 2 T butter cut into small pieces

1. Wash zucchini carefully, trim ends, then grate it and add 1 t salt and drain for 30 min.
2. Chop onions, sauté them for 5 min in butter.
3. Squeeze zucchini till; dry, then add to onions and saute 2-3M. Season to taste with salt, pepper and nutmeg.
4. Put mixture in buttered gratin dish. Sprinkle with mixture of breadcrumbs and cheese, dot with butter. Bake 20M at 450F.
 

309 East Carson Street • Pittsburgh, PA 15219 • 412.325.2703