good for sweeter juices, like cran-pomegranate
Mix together all ingredients and store in an airtight container.
Makes about 2/3 cup
Emeril
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Michael Chiarello, Napa Style
[CP: If making this recipe for two, halve it!]
For the pancakes:
For the cinnamon filling (optional):
For the cream cheese frosting (optional):
If making the cinnamon filling: In a bowl, stir together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
If making the cream cheese frosting: In the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
_For the pancakes: _In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks. Then whisk in the milk and the 4 tbsp melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2-3 min. Using a rubber spatula, gently stir the whites into the batter in 2 additions.
Put 1/4 tsp butter in each well of the filled pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tbsp batter into each well. Put 1 tsp of the filling of your choice in the center of each pancake and top with 1 tbsp batter. (Good fillings other than the cinnamon include cheese/bacon, fresh berries, or banana.) Cook until the bottoms are golden brown and crispy, 3-5 min. Using 2 wooden skewers (or chopstick), flip the pancakes over and cook until golden and crispy, about 3 min more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream, or topped with the frosting. Makes about 40.
Williams-Sonoma
Thinly slice the onions. Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions cease throwing off water, about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes. Season well with salt and pepper.
Preheat the oven to 275 degrees. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the fennel spice.
Arrange the meat on a rack in a roasting pan (or using the Cocorico, see below) and cook until the meat is very tender, 6 to 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
Michael Chiarello, Napa Style
Brown the garlic whole in the olive oil in a large pot, then remove the garlic and chop it finely. Brown the bread in the same oil that the garlic was cooked in. Chop the bread into small (crouton-sized) pieces and add the garlic and bread back into the pot and add the broth, then bring to a simmering boil. Beat the eggs and drizzle in.
Serves 4
Mix together as for meatloaf. Place in loaf pan and bake at 325 for 1 to 11/2 hours. Drain off fat and let stand 15 minutes before slicing.
Raspberry sauce:
Chicken:
For raspberry sauce: Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper. [JP: This sauce would also work well as a raspberry vinaigrette.]
For chicken: Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat, leaving to marinate for a bit.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets (try to use a minimal amount of oil for your skillets); heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
Bon Appetit, July 2008
Preheat oven to 350, grease 9 x 5 inch loaf pan.
Whisk first 4 ingredients until blended. Mix the next 5 ingredients in a bowl. Beat the liquid ingredients into the dry ones until just blended. Fold in the nuts. Pour the batter into the greased pan. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool slightly then unmold.
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