Biscuit & Sablise

출처: http://www.cordonbleu.co.kr/ (Released Recipe)

Gateau de biscuit fantaisie

재료(4인분)
비스킷 : 중력분 300g, 설탕 30g, 소금 3g, 베이킹파우더 6g, 버터 60g, 달걀 1개, 우유 100ml, 바닐라 가루 약간
데코 재료 : 초콜릿 가나슈, 색설탕, 레인보우 파우더

만드는 법
1. 비스킷-중력분, 소금, 설탕, 베이킹 파우더를 체에 쳐 둔다.
2. 1에 버터를 넣고 섞은 뒤 손으로 비벼서 가루처럼 만든다.
3. 2에 달걀과 바닐라 가루를 잘 섞은 뒤 우유를 붓고 반죽이 뭉쳐질 정도로만 살짝 반죽한다.
4. 랩을 씌워 냉장고에 30분 동안 둔다.
5. 반죽을 냉장고에서 꺼내 밀대로 2.5cm 두께로 펼쳐 정사각형 모양으로 자른다.
6. 190도로 예열된 오븐에서 15~20분 동안 굽는다.
7. 식힌 뒤 초콜릿 가나슈를 바르고 초콜릿, 색설탕, 레인보우 파우더로 장식한다.
8. 층층이 쌓고 색종이로 만든 깃발을 장식한다.


Lunettes aux framboises et sablisé Nantais

재료(4인분)
박력분 400g, 분당 200g, 달걀 1개, 버터 200g, 달걀 노른자 4개, 베이킹 파우더, 바닐라, 소금, 계피, 커피 에센스, 라즈베리잼 약간

사블레 반죽 만드는 법
1. 밀가루, 분당, 버터를 섞어 모래알 상태가 되게 한다.
2. 소금, 바닐라, 달걀 노른자, 계피를 넣고 바닥에 쏟는다.
3. 손바닥으로 밀어 균일한 반죽을 만든 뒤 저장한다.
Lunettes
1. 사블레 반죽을 3mm 두께가 되게 밀대로 민다.
2. 톱니 모양의 쿠키틀로 찍은 다음 철판 위에 놓는다.
3. 손바닥으로 밀어 균일한 반죽을 만든 뒤 저장한다.
4. 160도로 예열된 오븐에서 25~30분 정도 구운 뒤 식힌다.
5. 식은 쿠키 바닥에 라즈베리잼을 발라 두 개를 붙이고 분당을 뿌린다.
Pate sablé vanille
1. 사블레 반죽을 삼각형 틀로 찍어낸다.
2. 160도롤 예열된 오븐에서 25~35분 동안 굽는다.
Slblé Nantais
1. 사블레 반죽을 3mm 두께가 되게 밀대로 민다.
2. 톱니 모양의 쿠키틀(지름 6~7cm)로 찍은 다음 철판 위에 놓는다.
3. 위에 달걀과 커피 에센스를 섞어 두 번 칠하고 포크로 선을 긋는다.
4. 150도로 예열된 오븐에서 25~30분 정도 굽는다.

Lemonade

Lemonade

Makes 8 servings

six and two-thirds cups cold water, divided use
one-half cup sugar
one cup lemon juice
eight lemon slices for garnish

Combine two-thirds cup of water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar.

Combine the sugar-water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine.

Serve immediately over ice garnished with a lemon slice or store in the refrigerator until ready to use.

Variations:

Raspberry Lemonade:
Omit the lemon slices. Add one-third cup of raspberry puree and 24 fresh raspberries for garnish. To make the raspberry puree, push fresh or thawed frozen raspberries through a wire-mesh strainer into a small bowl. You’ll need about 1 cup of berries to make one-third cup puree. Add the puree to the sugar-water mixture in Step 2, along with the lemon juice and 6 cups of remaining cold water. Garnish each glass of lemonade with 3 fresh raspberries

Ginger Lemonade:
Omit the lemon slices. Add a three-quarters inch piece of ginger (sliced) and 8 thin slices of ginger for garnish. To make the lemonade: Combine two-thirds cup water, the sugar and the sliced three-quarters inch piece of ginger in a small saucepan and bring to a boil. Stir to dissolve the sugar. Remove the pan from the heat and allow the ginger to steep in the sugar water for 10 minutes. Strain the mixture, pressing the ginger to extract all its juices. Combine the ginger sugar water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine. Serve immediately over ice with a fresh ginger slice.

Nutrition analysis per serving: 60 calories, 0g protein, 15g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, 0g fiber.

Nature's "Soft Drink"

Something magical happens when you combine sugar, water and lemon juice – the result is a tangy mixture of unadulterated ingredients that offers a refreshing substitute for sodas. Despite these unassuming, simple ingredients, old-fashioned lemonade can be the ultimate thirst quencher on a hot summer's day.

Squeezing a few lemons and boiling a pot of sugar water are the only requirements to preparing a pitcher of fresh lemonade. If you are monitoring sugar intake, making lemonade from scratch provides the flexibility to add as little or as much according to your preference. Preparing your own lemonade also allows for flavor experimentation. Add a splash of seltzer water, a dash of spice, your favorite libation, or a variety of fruits. A lemon’s acidity provides an exceptional partner for countless additions.

The most flavorful lemonade starts with fresh ingredients. This is especially true regarding the lemon juice. If fresh lemons are unavailable, frozen juice provides a suitable substitute. Avoid reconstituted varieties, however; their flavor scarcely resembles fresh lemons.

When buying lemons, choose those that feel heavy for their size, as they yield the most juice. (Six medium-sized lemons provide about one cup juice.) Select fruit that is smooth, bright yellow, and firm, but not hard (this indicates a thick rind and will make juicing a chore). Skin should be free of blemishes and any tinge of green. Lemons can be purchased in advance because they have a long shelf life. Those that are stored in the refrigerator wrapped in a plastic bag will keep for up to one month. At room temperature, lemons retain their freshness for at least one week.

Juicing lemons can be done either manually with a fluted reamer, a hand held tool that helps to separate the juice from the pulp of citrus fruits, or with an electronic juicer. The manual method requires more elbow grease, but it is as effective as using a machine. Like all citrus, lemons release the greatest amount of juice at room temperature, so it is worth your while to warm them if necessary. To do so, immerse the chilled fruit in a bowl of hot water for a few minutes or microwave them on low power for short intervals. Rolling the fruit firmly against a hard surface before squeezing also helps to extract more juice.

"Unlike many commercial beverages such as soda or juice cocktails, lemonade has an exceptional ability to quench thirst," explains Bruce Mattel, Associate Professor in Culinary Arts at The Culinary Institute of America. In addition, remarks Chef Mattel, "Lemonade is an ideal beverage to serve with foods that have a considerable amount of fat because the acid in the lemon helps to cleanse the palate."

These recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Freidman 2005, $35), which is available for purchase at bookstores nationwide.

출처: http://www2.ciachef.edu/lm/press/recipes.html

Frittata

Frittata

Makes 8 servings

twelve ounces lean bacon, diced
two cups minced onions
two cups diced and cooked Yukon Gold potatoes
sixteen large eggs
one-half teaspoon salt
one-quarter teaspoon ground black pepper

Preheat the broiler.

Cook the bacon in a large (10- or 12-inch) non-stick, oven-proof skillet or cast iron pan over medium heat until crisp, 10-15 minutes. Pour off any excess fat leaving about 1 tablespoon in the skillet. Add the onions and sauté them for 1 minute. Add the potatoes and continue to sauté them until they are lightly brown, 12-15 minutes.

Beat the eggs and season with salt and pepper. Pour the egg mixture over the onion-potato mixture in the skillet and stir gently to combine.

Reduce the heat to low, cover the skillet, and cook until the eggs are nearly set, about 5 minutes.

Remove the cover and place the skillet under a broiler to brown the eggs lightly, 1-2 minutes. Once browned, remove from the broiler and allow the frittata to rest for 10-15 minutes. Cut into 8 wedges and serve hot or at room temperature.

Nutrition analysis per serving: 290 calories, 23g protein, 12g carbohydrate, 17g fat, 1,210mg sodium, 45mg cholesterol, 1g fiber.

 

Next time you are faced with a hungry crowd, do not despair. The deliciously adaptable and wholesomely nutritious frittata is a simple dish that can satisfy large and small gatherings for any meal of the day. All that is needed to prepare this hearty, open-faced omelet are eggs, a large, oven-proof skillet, and a creative use of any available ingredients in your cupboards or refrigerator.

Frittatas are far from an average omelet. Unlike the single-serving, made-to-order French omelet that demands skillful pan handling and constant attention, the Italian frittata uses basic cooking techniques. Precooked ingredients, such as potatoes, meat, and vegetables, are blended with the eggs, and the mixture is cooked on low heat until it sets. The omelet is finished under the broiler for a quick browning. It’s that simple.

Olivier Andreini, Associate Professor in Culinary Arts at The Culinary Institute of America, suggests this as an alternative cooking method: "Set the egg mixture over low heat in an oven-proof sauté pan. Place the pan into a 375 degree oven for 15 to 20 minutes, or until the eggs become firm. Let the frittata rest outside the oven for 10 to 15 minutes and invert it onto a serving plate." During hot summer days, Chef Andreini enjoys his frittatas served at room temperature topped with a green salad.

The most challenging aspect when making a frittata is selecting the ingredients. With its boundless versatility that welcomes nearly every delicious and colorful additive, it’s not easy to decide. From pasta, asparagus and sun-dried tomatoes to feta, artichokes, and black olives, most ingredients can be delicious additions. Use fresh vegetables and herbs, replace a portion of whole eggs with egg whites to reduce the fat content, or include leftovers. Be inventive. Your guests will never know that last night’s supper is this morning's feast.

These recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Freidman 2005, $35), which is available for purchase at bookstores nationwide.

출처: http://www2.ciachef.edu/lm/press/recipes/0705recipe_frittata.html

Myconos to Athens

Delos - 고대유적지