Rustic Roasted Chicken Galantine

Copyright 2015 LtDan'sKitchen blogs

Chicken Galantine is a French dish that is prepared to impress. It is laborious, both in the preparation and in the cooking process. The ingredients are varied but there seems to be a common thread among the different recipes I read to prepare my own rustic version of this dish. The filling is usually prepared using either ground veal or beef in combination with ground pork. The nut of choice are pistachio nuts with either apricot or raisins to add some nuttiness and sweetness respectively, to the flavor. Traditionally ground into a forcemeat, I am going to prepare my filling more like a meatloaf preserving the texture of the various ingredients intact for maximum impact. Truth be told, I'm not a big fan of cold cuts and the galantine is prepared to resemble one. Another big change is how I plan to cook my galantine. The original recipe calls for the galantine to be wrapped in cheesecloth and poached in a broth. I am baking my galantine and serving it warm.

Rustic Roasted Chicken Galantine

3-4 shallots, finely diced
2 tbsp unsalted butter
50g pistachios, shelled and roughly diced
1 whole chicken, about 2 lbs
1/2 lb ground beef
1/2 lb ground pork
1/2 lb bacon strips
5 tbsp heavy cream
1 egg, beaten
1/3 cup golden raisins
4 tbsp white wine
1/2 tbsp dried thyme
salt and pepper
olive oil

1. Debone the chicken leaving the leg and wing bones intact. Set aside. 
    Preheat the oven to 350°F.

2. In a small pan over medium heat, melt the butter and saute the shallots 
    until softened. Let cool.

3. In a large bowl, combine the rest of the ingredients except the bacon. Add
    the shallots and mix with your hands. Season with salt and pepper.

4. Lay flat the deboned chicken, skin side down and season with salt and 
    pepper. Layer the bacon strips until it covers the inside of the chicken. 

5. Fill with the meat filling and gather the edges securing with a toothpick or 
    by sewing. Truss the chicken with a butcher's twine and place in the 
    center of a baking pan lined with aluminum foil seam side down. Baste 
    with enough olive oil to help brown the skin.

6. Bake for 1 1/2 hour or until a meat thermometer reads 160°F. Let it rest
    for 15 minutes covered with foil before slicing.    
    

Dave Lebovitz's Chocolate Tart

Copyright 2015 LtDan'sKitchen blogs

Thank goodness for Dave Lebovitz! This guy is after my gastronomic heart. After sharing his wonderful chocolate chip cookie recipe, he came up with another amazing chocolate concoction. The ever chocolatey and gooey Chocolate Tart. This was meant to be the star of a party I planned for friends but ended up being a dessert given as gifts to friends. The party went bust. Anyway, this was a stellar find in the cacophany of chocolate tart recipes on the internet. It also comes with the most buttery French tart dough recipe which earned raves as well. Nothing works better with butter than the French. On to the recipe!

Dave Lebovitz's Chocolate Tart*

Crust (for a 9-inch tart an):
3 oz unsalted butter
1 tbsp palm oil
3 tbsp water
1 tbsp sugar
1/8 tsp salt
150 g flour (slightly rounded cup)

1. In a deep frying pan over low heat, melt the butter with the oil, water, 
    sugar and salt. Once melted, increase the heat to medium high. 

2. Continue to cook until the butter is bubbly and the edges start to turn 
    golden brown. 

3. Turn off the heat and carefully add the flour and stir quickly until it 
    starts to form a ball and the dough pulls away from the sides.

4. When cooled slightly, transfer to the tart pan and spread towards the 
    sides and edges until the pan is completely covered. Use the tines of 
    the fork to flatten and press the dough onto the tart pan. 

5. Prick the dough with the tines of the fork all around and bake at 400°F
    in a preheated oven for about 15 minutes. Let cool before filling. 

Chocolate Filling:
1 1/4 cup sugar
6 tbsp warm freshly brewed coffee
1/2 cup unsalted butter
4 oz semisweet chocolate
2 oz 70% cacao chocolate
2 large eggs
1/4 cup flour
1 tbsp dark rum

1. Preheat oven to 350°F.

2. In a deep non-stick pan, melt the sugar over medium low heat until it 
    melts and caramelizes.

3. Very carefully, add the warm coffee and stir quickly with a rubber 
    spatula. If the caramel siezes, continue to cook until it becomes smooth. 
    Add the butter and salt until incorporated. 

4. Turn off the heat and add the chocolates. Stir until it melts into the 
    caramel mixture. 

5. Mix in the eggs one at a time and add the flour. Mix well. Add the rum 
    and pour the filling into the prepared tart shell. 

6. Bake for 15-20 minutes. Do not overbake. The edges will be a bit puffy 
    but the center should still be jiggly. Allow to cool completely before 
    slicing.  
 
*Chocolate Tart: My Life in Paris blog
 

Penelope Casas' Callos

Copyright 2015 LtDan'sKitchen blogs

Callos, a name which to me evokes the Spanish colonization of the Philippines for over 300 years. Despite the hardships the Filipino had to endure during this period, there were influences in our culture that may or may not be a welcome choice to the Filipinos. One such influence is in our food. The original Callos may have hailed from Madrid, Spain but Callos is a staple in most celebrations here in the Philippines. I have to admit that our family came across this dish kind of late but I have been trying on different versions of this dish recently based on recipes considered as original to Spain and not the adapted local version. Why the original? Simple. The original Callos is quite rustic and meager in terms of preparation and the amount of ingredients while the local version of the dish have morphed into different varieties with the addition of white beans, chick peas and even carrots. I just want a simple dish with nothing else to distract me from its pure and clean flavor. 

Copyright 2015 LtDan'sKitchen blogs

This new recipe is from Penelope Casas and uses beef tripe as the base. Pork legs are added for both texture and flavor. Morcilla or blood sausage is typically added in most recipes I've read but this particular recipe called for Spanish chorizo. I used an authentic Spanish chorizo imported from Spain and another one that is locally made (both canned). I have to admit, both are fairly similar in taste and in terms of prize, both are also quite expensive. Still, it was worth the expense. If cholesterol is not an issue for you, use the lard in the can as well. It adds to the flavor of the dish.

Penelope Casas' Callos

6-8 lbs beef tripe
4 lbs pork legs, sliced into 1-inch medallions
6-8 bay leaves
6 large Spanish onions, diced
1 bulb garlic, crushed and diced
2 tsp dried oregano
14-oz canned diced tomatoes
1 tbsp peppercorns, freshly ground
1/4 tsp ground nutmeg
1 tsp thyme
2 cups white wine
12 cups beef broth
1 lb Spanish sausages (Chorizo)
1/2 lb cured ham, diced
6 tbsp Spanish paprika
6 tbsp flour
1 tsp red chili flakes
6 tbsp olive oil
salt, to taste

1. In a large pot, fill with enough cold water to cover the tripe and the pig's 
    feet. Bring to a boil and immediately drain the liquid.

2. Rinse the tripe with cold water and slice into 2-inch squares. Clean the 
    pig's feet of any debris and set aside with the tripe. 

3. In the same large pot, add the tripe and pigs feet with half the onions, 
    garlic, bay leaves, oregano, diced tomatoes, white wine, beef broth, 
    nutmeg, thyme, ground peppercorns and season with a bit of salt. Bring 
    to a boil and simmer covered for 3 hours over low heat. Check 
    occasionally and add more water if needed. Stir to prevent the meat 
    from sticking to the pan. 

4. In a large skillet, heat the oil over medium high heat and saute the 
    remaining onions until softened. Season with salt. Add the chorizo and 
    cook until heated through. You may add the lard from the can if desired. 
    Stir in the flour and paprika and cook for a minute. Loosen with about 
    2 cups of water and add to the large pot. Stir well to prevent any lumps.

5. Add the red chili flakes and continue to simmer for another 1-2 hours or 
    until the tripe is very tender. Stir occasionally to prevent the meat from 
    sticking to the bottom of the pan. When ready to serve, fish out the pork 
    pieces and remove the bones. Slice the pork skin and meat into smaller 
    pieces and return to the pot. Check for flavor and adjust accordingly 
    with salt. 

*The New York Times: Cooking section
    

Death by Chocolate

Copyright 2014 LtDan'sKitchen blogs

If I had to post a new recipe, what better than to start with something really out there. Just by the name alone, you know you are in for a treat. I actually made this cake a long time ago back in 1997. I tried it once but it was a bit dry for my taste so I never baked it again although my friends said it tasted good. Back then however, I was just a novice baker and this was one of my daring attempts of a much more involved recipe. Now, I can confidently say at this point without being smug that I have more experience with baking and I know just by reading a recipe whether it will come out great or not. I also know whether I can bake the cake and have it come out great or not. This time, I knew it will be good.

Copyright 2014 LtDan'sKitchen blogs

The cake is a bit expensive with 2 lbs of chocolate not to mention the 3 kinds of chocolates used for garnishing. I eventually opted only to use two of the three, not for the lack of resources but rather, the lack of equipment. It also requires about a pound of butter. Word of advice, use unsalted and get the best brand of butter you can find. It really makes a difference. One last word of caution, cut the cake into thin slices. Overall, it tastes like chocolate with a little bit of cake and not the other way around. Serve with ice-cold fresh milk.

Death by Chocolate - Adapted*

For the cake:
8 oz bittersweet chocolates
1/2 cup unsalted butter
2/3 cup milk
1 1/4 cup light brown sugar
2 tsp vanilla extract
2 eggs, separated
2/3 cup sour cream
2 cups self rising flour
1 tsp baking powder

For the Filling and Topping:
4 tbsp seedless raspberry jam
4 tbsp brandy
14 oz bittersweet chocolates
7/8 cup unsalted butter

Chocolate Ganache:
8 oz semisweet chocolate
1 cup heavy cream
1/2 tsp instant coffee
1 tsp vanilla extract

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the
    base with parchment paper. Set aside. 

2. In a small pan, melt the chocolate and butter with the milk over low heat 
    until smooth. Remove from heat. Stir in the sugar and vanilla. Mix well 
    and cool slightly. 

3. In a bowl, whisk the eggs yolks with the sour cream and beat in the 
    chocolate mixture. Sift the flour and baking powder and fold in. 

4. Beat the egg whites in a grease-free bowl and fold into the mixture. Pour 
    into the prepared pan and bake for 45-55 minutes or until firm to the 
    touch. Cool for 15 minutes in the pan and turn out onto a wire rack to 
    cool completely. 

5. To prepare the filling, heat the jam with 1 tbsp of brandy over low heat in 
    a small pan. Allow to cool and set aside. In another pot, melt the 
    chocolate with the butter and the remaining brandy. Stir until smooth. 
    Allow to cool. 

6. To assemble the cake, slice the cake into 3 layers. Arrange the lower layer 
    and spread with half the jam filling and top with half the chocolate filling. 
    Top with the second layer. Spread with the remaining jam and chocolate 
    filling and top with the third layer. Cool in the fridge for about an hour or 
    until set. 

7. Prepare the ganache by melting the chocolate in the cream over low heat. 
    Once smooth, add the coffee and vanilla extract. Allow to cool while 
    constantly stirring with a wire whisk. The ganache is ready when it is 
    spreadable. If in a hurry, you can cool in the fridge but keep an eye on it. 

8. Cover the cooled cake with the ganache and top with chocolate shavings 
    of bittersweet and white chocolate bars. 

*France, C. Chocolate Ecstasy, Anness Publishing Limited, London: 1996.

Black Rice Paella

Copyright 2014 LtDan'sKitchen blogs

Black Rice or Arros Negre is a Spanish dish similar to seafood paella but only in terms of preparation. The black color is obtained by using squid ink or cuttlefish ink. Mistakenly referred to as Black Paella, it is technically not a paella dish. Oftentimes, shrimps and crabs are added to the dish which is cooked in a seafood broth. 

For my version of Black Rice, I actually leaned more towards the paella dish and literally used organic black rice that I bought in the local market of Miagao. In Bacolod where I grew up, organic black rice is very expensive because the residents of Bacolod city are willing to pay for a much higher price especially since it is organic. In Miagao where rice is basically white rice, nobody gave a damn that there was this underpriced organic product and I for one am only too happy to take advantage of this treat. 

To prepare this dish, you need a lot of patience and suppress the urge to open the large wok during the last part of the preparation. This is to ensure that the rice is cooked perfectly while the meat stays moist and flavorful. I hope you give this dish a try. 

Black Rice Paella

6 cups organic black rice
2 lbs chicken, cut into eights
1 lb assorted sausages
48 pcs quail eggs, hard boiled and peeled
2 large red bell peppers, julienned
1 cup white onions, diced
32 oz canned diced tomatoes
4 garlic cloves, minced
6 cups chicken broth
1/2 cup white wine
2 tbsp Dijon mustard
2 bay leaves
1 tsp smoked paprika
1 tsp dried oregano leaves
1/2 tsp thyme
1/4 tsp ground coriander
4 tbsp olive oil
1 10-oz frozen peas
1 cup black olives
lemon wedges
parsley leaves

1. Wash the rice in water and drain. Set aside.

2. In a large wok, heat the olive oil over medium high heat. Cook the 
    sausages until browned. set aside. 

3. In the same wok, saute the garlic, onions and bay leaf. Season with salt 
    and pepper and cook until softened. 

4. Add the chicken pieces and season with salt and pepper. Brown the chicken
    on both sides. Add the paprika, oregano, thyme, and coriander. 

5. Deglaze the pan with the white wine and bring to a boil. Once boiling, add 
    the broth and season with the mustard. Return to a boil and cook for 10 
    minutes covered. 

6. Add the rice and pour in the diced tomatoes. Check for seasoning and 
    adjust accordingly. Lower the heat to medium low and cook uncovered 
    until almost all the liquid has evaporated. 

7. Stir in the frozen peas, black olives and red bell peppers. Slice the sausages 
    into wedges and arrange on top of the rice with the quail eggs. 

8. Lower the heat to its lowest setting and cook covered until the rice has 
    cooked perfectly. Garnish with the chopped parsley leaves and the lemon 
    wedges. Drizzle with more olive oil if desired.   
  

Fried Fillet of Cream Dory

Copyright 2014 LtDan'sKitchen blogs

I purchased a pack of frozen cream dory a few weeks ago and I was trying to figure out what was the best way to cook them. I tried baking them before but it came out a bit soggy so that was out of the question. I didn't want it to be cooked in a stew but I did know that I wanted something fried. Thus, I decided to make fried fish with a crunchy crust that will be perfect for eating as a main dish or as a snack in the form of a fried patty in a sandwich. 

One of my favorite restaurant items is Fish and Chips and although I'm not craving the chips part, I am craving the fish part. Thus, I decided to use my recipe for fried chicken but changed the herbs for the breading mix to perfectly match this delicate and flaky fish. I also made a parsley bagna cauda to complement the dish and it was just what was needed to elevate this dish from being simply fried to mouth watering.   

Fried Fillet of Cream Dory

1 lb frozen cream dory, thawed
1 cup panko
1 cup flour
1 tsp Herbes de Provence
1/2 tsp tarragon
1/8 tsp Cayenne pepper
1/4 tsp paprika
salt and pepper
oil for frying
2 eggs

1. in a small bowl, beat the eggs with 2 tbsp water. Set aside. 

2. In a small shallow bowl, combine the panko, Herbes de Provence, paprika, 
    tarragon, and Cayenne. Season with salt and pepper. 

3. In another shallow bowl, sift the flour to remove the lumps. 

4. Cut the fillet into 3-inch portions. Season with salt and pepper and dredge 
    with the flour. Tap off excess flour.

5. Dip into the egg wash and carefully dredge into the panko mixture. 

6. Fry in a pre-warmed oil until golden brown. Do the same for the rest of 
    the cream dory fillet. 

7. Serve warm with the bagna cauda. 

Bagna Cauda

3 tbsp unsalted butter
2 tbsp olive oil
1 tsp fish sauce
3 garlic cloves
2 tbsp lemon juice
2 tbsp parsley
lemon zests
salt and pepper

1. Melt the butter over low heat. Once melted, allow to cool for about 3 
    minutes. 

2. Combine the melted butter with the rest of the ingredients except for 
    salt and pepper into a blender. Blitz until a creamy texture is obtained. 

3. Check for seasoning and adjust accordingly with salt and pepper. Keep 
    warm.    

Julia Child's Chocolate Mousse

Copyright 2014 LtDan'sKitchen blogs

This was my third attempt and I should also say successful in terms of having a mousse that holds its shape when eaten. Normally, this recipe would have been a no-brainer given that I have tackled more complicated recipes than this. However, there are a lot of things to be said when your main problem is not the technique but rather, the ingredient. This version of chocolate mousse is decadent because you basically have nothing more save for eggs, chocolate, and butter. The trick is, you have to use the best ingredients to achieve this French chocolate mousse.

The recipe I used came courtesy of Dave Lebovitz from his own blog. The recipe is of course from Julia Child's iconic book, Mastering The Art of French Cooking. Even my French friend, Cedric, made this dessert during our chocolate mousse battle about three years ago. When his parents came to visit, they also made this wonderful dessert for us and it was heavenly. 

I made a modified version of this dessert and is posted on this blog but I have always wanted to try the read deal. That is when I came to have problems. First off, get the best chocolates you can get. I have been using a block of baking chocolate at our local baking store here which makes it a bit cheaper but it turned out that it is thusly priced and for good reason. The chocolate has a lot of additives and is really not suited for this type of preparation. This successful attempt was due to my use of a combination of both unsweetened dark chocolate and Hershey's semi-sweet chocolate morsels. Next up is the butter. Use the unsalted butter kind and make sure it is real butter. Don't go for the substitutes as they will not work as well. Lastly, get the freshest eggs as much as possible. They really do make a big difference.

Julia Child's Chocolate Mousse - Adapted*

4 oz Hershey's semisweet chocolate
2 oz unsweetened chocolate
6 oz unsalted butter
1/4 cup strong black coffee
2/3 cup white sugar + 1 tbsp
4 large eggs, separated
2 tbsp brandy
pinch of salt
1/2 tsp vanilla extract

1. In a small metal bowl, melt the chocolates, coffee and butter over a pot 
    with barely simmering water. Set aside. 

2. In another metal bowl, whisk the egg yolks, sugar and brandy over a pot
    with barely simmering water until the mixture is thick like mayonnaise. 

3. Immediately dunk the egg yolk mixture in a larger bowl filled with ice. 
    Beat until cool and thick. Fold in the chocolate mixture carefully. 

4. In a third separate bowl, beat the egg whites with the salt until soft peaks 
    are formed. Add the 1 tbsp sugar and continue to beat until it becomes 
    glossy but not stiff. Fold in the vanilla.

5. Fold a third of the beaten egg whites into the chocolate mixture and once
    incorporated, fold in the rest of the beaten egg whites. Do not overdo it 
    or the mousse will lose volume. 

6. Scoop a good amount of mousse into ramekins and seal the top with 
    clingfilm. Chill for 4 hours or until the mousse has set. 
 
*Julia Child's Chocolate Mousse: Dave Lebovitz: Living the Sweet Life in Paris.