Roasted Pork Loin
"Fine Dining Mississippi Style", Author: John M. Bailey
1 (4 1/2- to 5-lb.) boneless pork loin
3 tsp. garlic powder
3 tsp. salt
3 tsp. black pepper
2 tsp. dry mustard
2 tsp. onion powder
2 tsp. paprika
1/2 tsp. cayenne pepper
Combine dry ingredients. Rub over entire loin. Place loin in foil-lined pan.
Bake, uncovered, at 350 degrees for 2 1/4 to 2 3/4 hours or until inserted meat thermometer reads 160 to 170 degrees. Let stand 10 minutes before slicing.
Yield: 12-15 servings
from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
------------------------------------
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Friday, January 18, 2013
Friday, January 11, 2013
[CHRISTMAS-RECIPE] Bird of Paradise Bread - Bulgarian Khliab Raiska Ptitsa
Bird of Paradise Bread -
Bulgarian Khliab Raiska Ptitsa
Bulgarian Bird of Paradise Bread -
Khliab
Riska Ptitsa - is a yeast bread that gets
its name from the
decorative placement of
cheese, ham, olives and red pepper on the
top. If
you like a thick slice of cheese
as I do, the bread will have a
sunken
middle, which is OK. But the rising dough
will be better able to
support thin slices
of cheese and ham so the entire top is
puffed
up.
Bird of Paradise Bread.
Makes 10-12 servings of
Bird of Paradise Bread
Cook Time: 55 minutes
Total Time: 55
minutes
Ingredients:
•Dough:
•1 tablespoon instant
active dry
yeast (not rapid rise)
•1/4 cup lukewarm water
•3 cups
all-purpose flour
•6 tablespoons plain yogurt
•4 large eggs plus 1 large
egg, beaten
•1 1/2 teaspoons salt
•1/2 cup feta or brinza cheese, finely
crumbled
•1 tablespoon milk
•.
•Topping:
•1 thin slice kashkaval
or Cheddar cheese, cut into 4 triangles
•4 (1/2-inch-by-1 1/2-inch)
rectangles of ham
•4 pitted cured black olives
•1 star-shaped piece of red
bell pepper
Preparation:
In a large bowl or the bowl of a
stand
mixer, combine yeast, water and flour.
Add yogurt, 4 eggs, salt
and feta or
brinza cheese.
Switch to the dough hook and knead
unil
a soft, sticky, slightly lumpy (because
of the cheese) dough forms,
about 7 minutes.
Transfer dough to a greased bowl, cover
with greased
plastic, set in a warm place
and let rise until doubled.
Try this
Quick Tip for fastER rising.
Punch down dough and place in a
greased
8-inch springform pan that is 3 inches high.
Brush liberally
with remaining beaten egg
mixed with milk.
To decorate, arrange
kashkaval or Cheddar
cheese triangles on top to form a square.
Place
ham and olives in between cheese
and place the star of red pepper in
the
center.
Let rise another 45 minutes.
Heat oven to 400
degrees F.
Bake bread 15 minutes then reduce
temperature to 350
degrees F and
bake for an additional 30-40 minutes
or until golden brown
and an
instant-read thermometer registers
190 degrees F.
Cool a few
minutes in pan, then turn
out of pan and cool completely on a
wire
rack.
Source: Adapted from "The Balkan Cookbook" by Trish Davies
(Anness
[Non-text portions of this message have been removed]
------------------------------------
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Bulgarian Khliab Raiska Ptitsa
Bulgarian Bird of Paradise Bread -
Khliab
Riska Ptitsa - is a yeast bread that gets
its name from the
decorative placement of
cheese, ham, olives and red pepper on the
top. If
you like a thick slice of cheese
as I do, the bread will have a
sunken
middle, which is OK. But the rising dough
will be better able to
support thin slices
of cheese and ham so the entire top is
puffed
up.
Bird of Paradise Bread.
Makes 10-12 servings of
Bird of Paradise Bread
Cook Time: 55 minutes
Total Time: 55
minutes
Ingredients:
•Dough:
•1 tablespoon instant
active dry
yeast (not rapid rise)
•1/4 cup lukewarm water
•3 cups
all-purpose flour
•6 tablespoons plain yogurt
•4 large eggs plus 1 large
egg, beaten
•1 1/2 teaspoons salt
•1/2 cup feta or brinza cheese, finely
crumbled
•1 tablespoon milk
•.
•Topping:
•1 thin slice kashkaval
or Cheddar cheese, cut into 4 triangles
•4 (1/2-inch-by-1 1/2-inch)
rectangles of ham
•4 pitted cured black olives
•1 star-shaped piece of red
bell pepper
Preparation:
In a large bowl or the bowl of a
stand
mixer, combine yeast, water and flour.
Add yogurt, 4 eggs, salt
and feta or
brinza cheese.
Switch to the dough hook and knead
unil
a soft, sticky, slightly lumpy (because
of the cheese) dough forms,
about 7 minutes.
Transfer dough to a greased bowl, cover
with greased
plastic, set in a warm place
and let rise until doubled.
Try this
Quick Tip for fastER rising.
Punch down dough and place in a
greased
8-inch springform pan that is 3 inches high.
Brush liberally
with remaining beaten egg
mixed with milk.
To decorate, arrange
kashkaval or Cheddar
cheese triangles on top to form a square.
Place
ham and olives in between cheese
and place the star of red pepper in
the
center.
Let rise another 45 minutes.
Heat oven to 400
degrees F.
Bake bread 15 minutes then reduce
temperature to 350
degrees F and
bake for an additional 30-40 minutes
or until golden brown
and an
instant-read thermometer registers
190 degrees F.
Cool a few
minutes in pan, then turn
out of pan and cool completely on a
wire
rack.
Source: Adapted from "The Balkan Cookbook" by Trish Davies
(Anness
[Non-text portions of this message have been removed]
------------------------------------
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Tuesday, January 1, 2013
[CHRISTMAS-RECIPE] Chocolate Raspberry Torte
Chocolate Raspberry Torte
Source: America's Test Kitchen from Cook's Illustrated
MAKES ONE 9-INCH CAKE, SERVING 12 TO 16
Using ground nuts in place of some of the flour gave our rich, fudgy,
flourless chocolate cake a sturdy enough texture to serve as the base of our
chocolate-raspberry torte recipe. We combined raspberry jam with lightly
mashed fresh raspberries for a tangy-sweet mixture that clung to the cake. And
for the glaze, melting bittersweet chocolate with heavy cream created a
rich-tasting, glossy ganache that poured smoothly over the cake and made the
perfect topping to our chocolate-raspberry torte. We recommend using either
Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking
Bar, but any high-quality bittersweet or semisweet chocolate will work. If
you're refrigerating the cake for more than 1 hour in step 6, let it stand
at room temperature for about 30 minutes before serving.
INGREDIENTS
Cake and Filling 8 ounces bittersweet chocolate, chopped fine (see note)
12 tablespoons (1 1⁄2 sticks) unsalted butter, cut into 1⁄2-inch pieces
2 teaspoons vanilla extract
1⁄4 teaspoon instant espresso powder
1 3⁄4 cups (about 7 ounces) sliced almonds, lightly toasted
1⁄4 cup unbleached all-purpose flour (1 1⁄4 ounces)
1⁄2 teaspoon table salt
5 large eggs
3⁄4 cup (5 1⁄4 ounces) sugar
1⁄2 cup fresh raspberries, plus 16 individual berries for garnishing cake
1⁄4 cup seedless raspberry jam
Chocolate Ganache Glaze
5 ounces bittersweet chocolate, chopped fine (see note)
1⁄2 cup plus 1 tablespoon heavy cream
INSTRUCTIONS
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325
degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with
parchment paper. Melt chocolate and butter in large heatproof bowl set
over saucepan filled with 1 inch simmering water, stirring occasionally until
smooth. Remove from heat and cool to room temperature, about 30 minutes.
Stir in vanilla and espresso powder.
2. Process ¾ cup almonds in food processor until coarsely chopped, six to
eight 1-second pulses; set aside to garnish cake. Process remaining cup
almonds until very finely ground, about 45 seconds. Add flour and salt and
continue to process until combined, about 15 seconds. Transfer almond-flour
mixture to medium bowl. Process eggs in now-empty food processor until
lightened in color and almost doubled in volume, about 3 minutes. With processor
running, slowly add sugar until thoroughly combined, about 15 seconds.
Using whisk, gently fold egg mixture into chocolate mixture until some streaks
of egg remain. Sprinkle half almond-flour mixture over chocolate-egg
mixture and gently whisk until just combined. Sprinkle in remaining almond-flour
mixture and gently whisk until just combined.
3. Divide batter between cake pans and smooth with rubber spatula. Bake
until center is firm and toothpick inserted into center comes out with few
moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool
completely in pan, about 30 minutes. Run paring knife around sides of cakes
to loosen. Invert cakes onto cardboard rounds cut same size as diameter of
cake and remove parchment paper. Using wire rack, reinvert 1 cake so top
side faces up; slide back onto cardboard round.
4. TO ASSEMBLE TORTE : Place ½ cup raspberries in medium bowl and coarsely
mash with fork. Stir in raspberry jam until just combined. Spread raspberry
mixture onto cake layer that is top side up. Top with second cake layer,
leaving it bottom side up. Transfer assembled cake, still on cardboard
round, to wire rack set in rimmed baking sheet.
5. FOR THE GLAZE: Melt chocolate and cream in medium heatproof bowl set
over saucepan filled with 1 inch simmering water, stirring occasionally until
smooth. Remove from heat and gently whisk until very smooth. Pour glaze
onto center of assembled cake. Use offset spatula to spread glaze evenly over
top of cake, letting it flow down sides. Spread glaze along sides of cake
to coat evenly.
6. Using fine-mesh strainer, sift reserved almonds to remove any fine
bits. Holding bottom of cake on cardboard round with 1 hand, gently press
sifted almonds onto cake sides with other hand. Arrange raspberries around
circumference. Refrigerate cake, still on rack, until glaze is set, at least 1
hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
------------------------------------
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Source: America's Test Kitchen from Cook's Illustrated
MAKES ONE 9-INCH CAKE, SERVING 12 TO 16
Using ground nuts in place of some of the flour gave our rich, fudgy,
flourless chocolate cake a sturdy enough texture to serve as the base of our
chocolate-raspberry torte recipe. We combined raspberry jam with lightly
mashed fresh raspberries for a tangy-sweet mixture that clung to the cake. And
for the glaze, melting bittersweet chocolate with heavy cream created a
rich-tasting, glossy ganache that poured smoothly over the cake and made the
perfect topping to our chocolate-raspberry torte. We recommend using either
Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking
Bar, but any high-quality bittersweet or semisweet chocolate will work. If
you're refrigerating the cake for more than 1 hour in step 6, let it stand
at room temperature for about 30 minutes before serving.
INGREDIENTS
Cake and Filling 8 ounces bittersweet chocolate, chopped fine (see note)
12 tablespoons (1 1⁄2 sticks) unsalted butter, cut into 1⁄2-inch pieces
2 teaspoons vanilla extract
1⁄4 teaspoon instant espresso powder
1 3⁄4 cups (about 7 ounces) sliced almonds, lightly toasted
1⁄4 cup unbleached all-purpose flour (1 1⁄4 ounces)
1⁄2 teaspoon table salt
5 large eggs
3⁄4 cup (5 1⁄4 ounces) sugar
1⁄2 cup fresh raspberries, plus 16 individual berries for garnishing cake
1⁄4 cup seedless raspberry jam
Chocolate Ganache Glaze
5 ounces bittersweet chocolate, chopped fine (see note)
1⁄2 cup plus 1 tablespoon heavy cream
INSTRUCTIONS
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325
degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake pans with
parchment paper. Melt chocolate and butter in large heatproof bowl set
over saucepan filled with 1 inch simmering water, stirring occasionally until
smooth. Remove from heat and cool to room temperature, about 30 minutes.
Stir in vanilla and espresso powder.
2. Process ¾ cup almonds in food processor until coarsely chopped, six to
eight 1-second pulses; set aside to garnish cake. Process remaining cup
almonds until very finely ground, about 45 seconds. Add flour and salt and
continue to process until combined, about 15 seconds. Transfer almond-flour
mixture to medium bowl. Process eggs in now-empty food processor until
lightened in color and almost doubled in volume, about 3 minutes. With processor
running, slowly add sugar until thoroughly combined, about 15 seconds.
Using whisk, gently fold egg mixture into chocolate mixture until some streaks
of egg remain. Sprinkle half almond-flour mixture over chocolate-egg
mixture and gently whisk until just combined. Sprinkle in remaining almond-flour
mixture and gently whisk until just combined.
3. Divide batter between cake pans and smooth with rubber spatula. Bake
until center is firm and toothpick inserted into center comes out with few
moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool
completely in pan, about 30 minutes. Run paring knife around sides of cakes
to loosen. Invert cakes onto cardboard rounds cut same size as diameter of
cake and remove parchment paper. Using wire rack, reinvert 1 cake so top
side faces up; slide back onto cardboard round.
4. TO ASSEMBLE TORTE : Place ½ cup raspberries in medium bowl and coarsely
mash with fork. Stir in raspberry jam until just combined. Spread raspberry
mixture onto cake layer that is top side up. Top with second cake layer,
leaving it bottom side up. Transfer assembled cake, still on cardboard
round, to wire rack set in rimmed baking sheet.
5. FOR THE GLAZE: Melt chocolate and cream in medium heatproof bowl set
over saucepan filled with 1 inch simmering water, stirring occasionally until
smooth. Remove from heat and gently whisk until very smooth. Pour glaze
onto center of assembled cake. Use offset spatula to spread glaze evenly over
top of cake, letting it flow down sides. Spread glaze along sides of cake
to coat evenly.
6. Using fine-mesh strainer, sift reserved almonds to remove any fine
bits. Holding bottom of cake on cardboard round with 1 hand, gently press
sifted almonds onto cake sides with other hand. Arrange raspberries around
circumference. Refrigerate cake, still on rack, until glaze is set, at least 1
hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
------------------------------------
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