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 Chef-Owner Gabriel Claycamp with his Degustation of Strawberries. | |||||||||||
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Welcome KUOW Listeners! Chef Gabriel Claycamp, co-founder of Culinary Communion, is delighted to speak about his recipes on Wednesday, August 6, for the Cooking Klatch portion of Sound Focus on KUOW radio. Please find these recipes below. Feel free to email Chef Gabriel with any questions you may have! You can also call us at 206.284.8687 to learn about our classes, or click here for our current class schedule. Thank you for supporting KUOW and Public Radio! Peach Brown Sugar Ice Cream Makes 1 Quart 2 # very ripe peaches, pitted and chopped 2 T sugar 3 egg yolks, room temperature ½ C heavy cream 1 whole egg, room temperature 1 C milk ¾ C firmly packed light brown sugar ¼ tsp cinnamon, ground ¼ tsp kosher salt 2 tsp vanilla extract Make peach purée: In a small saucepan combine the peaches, the granulated sugar, and 1/4 C of water and simmer the mixture, stirring occasionally, for 15-20 minutes, or until the peaches are soft. Puree the mixture in a blender, pass the puree through a sieve into a bowl, and let cool. Warm eggs: Combine the egg yolks and whole egg in a large stainless steel mixing bowl, whisk together lightly. The temperature of the yolks should be at least 95 degrees. Temper: Combine the cream, milk, and brown sugar in a saucepan and bring to a scald. When the liquid just comes to a boil, immediately add about 1/4 C of the mixture to the whisked eggs while whisking constantly. This is to temper the eggs so that you don't overcook them. Continue adding the liquid in a slow stream, whisking constantly. Once all the liquid has been added, check the temperature of the ice cream base. On an instant-read thermometer it should read between 165-170° and it should coat the back of a spoon. Finish ice cream and freeze: Stir in the peach puree, the cinnamon, the kosher salt, and the vanilla extract. Place the bowl into another bowl filled with ice and cool by stirring with a rubber spatula. Place into a container and refrigerate for 2 hours. Freeze the mixture in an ice cream makers according to the instructions. Peach & Tarragon Mostardo Makes 2 Cups ½ C dry mustard powder, lightly packed ¾ C cold water 4 peaches, peeled, diced 1 T dried tarragon ½ C cider vinegar ½ C brown sugar, packed 2-4 tsp strained lemon juice 1 tsp salt Make the mustard: Stir the mustard and cold water together in a bowl, mixing until all the lumps are dissolved. Let stand for 2 hours. Simmer the peaches: Combine peaches, vinegar, tarragon and brown sugar in a small saucepot. Bring to a boil, reduce heat to a simmer and simmer until thick, about 10 minutes. Add the mustard: Combine the salt, mustard mix, and fruit mix. Stir over medium high heat until it comes to a boil and thickens smoothly. Remove from heat. When mustard has cooled, taste it and add lemon juice as desired. Scrape the mustard into a clean dry jar and store it, covered in the refrigerator. If it thickens too much, thin with a bit of orange juice or lemon juice as desired. Let at least three days pass before using the mustard so the flavors will marry and mellow. Arrosto di Maiale alle Pesche Serves 8 1 pork loin about 3# 1 T extra virgin olive oil 1 T butter 3 peaches 1 C dry white wine kosher salt, cinnamon, and pepper to taste Caul fat to cover Preheat the oven to 425°F. Prepare the Pork: Season the loin with salt, pepper, and cinnamon, and wrap in the caul fat. Butter and oil a baking dish and roll the loin in it. Put the loin fat side up and roast in the oven for 20 minutes and then reduce the heat to 375° for 1 hour or until done. Prepare the peaches: Blanch the peaches in boiling water for 1 minute and then shock in ice water. Remove skins and pits. Roast with the pork along with ½ C of the wine for the last 30 minutes of cooking time. Make sauce: When the pork is ready remove from the oven and keep warm. Using a large spoon, skim off any fat from the pan juices. Scoop out the peaches and cooking juices and pass them through a sieve. Add them back to the roasting pan and deglaze with the remaining wine over high heat. Scrape up all the fond and incorporate into the sauce. Slice the pork and serve with the peach sauce over the top. KUOW Recipes from June 18, 2008 Risotto with Corn, Goat Cheese, and Arugula Serves 6 2 C Carnaroli rice 5 cloves garlic, minced 8 C chicken stock 2 T white wine ½ C minced shallot 3 T butter ½ C corn kernels, fresh or defrosted ½ C goat cheese 10 shiitake mushrooms, stemmed and small diced 1 C arugula, minced 4 sprigs thyme, leaves only, minced 1 tsp truffle oil (optional) Heat the stock: In a medium saucepot, heat the stock to a boil. Season aggressively with salt and pepper. Start the risotto: In a large saucepot, heat the butter up over medium heat. Cook the shallot and garlic until soft, about 3 minutes. Add the rice and sauté for 3 minutes (this is called "parching" the rice). 1st addition: Increase the heat to high on the rice pot and add 2 C hot stock. Stir constantly until liquid is absorbed and you can see the bottom of the pot with every stir. Add the thyme. 2nd addition: Add another 2 C hot stock along with the shiitakes and corn. Cook as above until the liquid is gone. 3rd and final addition: Add another 2 C hot stock and the wine, and cook until liquid is absorbed, stirring constantly. When the liquid is gone, taste the risotto. The rice should be fully cooked but still have some texture. If it is underdone, add a little more hot stock and continue stirring until the rice is cooked. Remove from heat and stir in the cheese and arugula. Drizzle with truffle oil if desired. Serve. Artichoke, Fennel, Onion, and Mushroom Salad Serves 8 4 large artichokes, trimmed down to the heart 1 large sweet onion 1 large fennel, trimmed ½ # button mushrooms, cleaned ½ C good fruity extra virgin olive oil juice of 4 lemons 3 T chives, minced kosher salt and pepper to taste Prepare the chokes: Using a sharp knife or mandolin, slice the artichokes into very thin slices, dropping them into a small bowl of lemon juice to prevent oxidation. Prepare the other vegetables: Slice the other vegetables as thinly as possible. Toss the vegetables together in a bowl. Add the chokes along with the olive oil, lemon juice, chives, salt, and pepper. Toss well. Serve. Degustation of Strawberries Serves 4 Soup 1 pint of local ripe strawberries 2 C Muscat or Sauternes ½ cinnamon stick 1 sprig mint Jam ½ pint of local ripe strawberries 1 C sugar Sweetened Cream and Berries ½ pint of local ripe strawberries 1 C mascarpone ½ C sugar Shortcake 1 C flour 1/3 C milk ¼ tsp kosher salt ½ stick butter ½ tsp baking powder ¼ tsp cream of tartar 2 T sugar Prepare the soup: Slice the strawberries and combine in a small pot with the sweet wine, cinnamon stick, and mint. Bring up to a boil and boil for 5 minutes. Remove from heat and discard the cinnamon stick and mint. Purée until very smooth. Cool. Make jam: Slice strawberries and toss together with sugar. Dump into a colander and let drain over a bowl for 30 minutes. Place the accumulated juices (about ½ C) in a small pot and bring to a boil. Boil for 5 minutes and then add the strawberries and a ½ C water. Boil until everything is sticky, about 10 minutes. Cool. Make shortcakes: Preheat oven to 425°F. In a bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Cut in butter by rubbing it into the dry ingredients until the lumps of butter are smaller than peas or until the mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together. Do Not Over Stir! On a lightly-floured surface, knead dough gently 10 strokes. Roll or pat dough to ½” thickness. Cut with a 2½” biscuit cutter, dipping cutter in flour between cuts. Transfer shortcakes to a baking sheet. Bake for 10 - 12 minutes until golden. Whip mascarpone: Whip the mascarpone until very smooth with the sugar. Hold in fridge. Slice the remaining strawberries. Serve: Serve a small cup of the soup on a plate with a spoonful of jam. On the remainder of the plate, place a shortcake. Top with fresh sliced berries and then the sweetened mascarpone. |
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