The kolaches at Shipley Do-Nuts are made with the same sweet dough that’s used for their glazed and filled donuts. Lawrence Shipley shows food radio talk show host Cleverley Stone how to make kolaches, which represent 40 percent of sales at Shipley Do-Nuts.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show, Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
Lawrence W. Shipley III is the third generation to operate the family business, Shipley Do-Nuts, founded by Lawrence Shipley Sr. in 1936. He tells food radio talk show host Cleverley Stone why his grandfather put a hyphen in the word ‘donuts’ and other interesting facts about the company.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show, Saturdays from 9 a.m. until Noon on CBS Sports Radio 650. (By the way, she gives out restaurant gift cards on every radio show!)
For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays from 9 AM to Noon on CBS Sports Radio 650. (PS: She gives out restaurant gift cards on every radio show!)
The name LeNôtre is known all over the world for quality French cuisine and pastry. Alain, born into the famous Parisian culinary family, is the third generation of LeNotre chefs. He and his wife Marie own the Culinary Institute LeNotre in Houston. FOX 26 reporter Ruben Dominguez and food radio talk show host Cleverley Stone visited the institute.
In the four segments below:
. A chat with with Alain LeNotre and head chef instructor, Kris Jakob, about their new student-run restaurant at the school, Kris Bistro.
. Students show and tell about their final exam pastry projects.
. Learning how to make a croquembouche from chef Kris Jakob. (Recipe below)
. Talk with Marie LeNotre about what degrees are offered at the school, how long does it take to earn a degree, scholarships available and job placement service.
Croquembouche is a French word that means “crisp in mouth.” This elaborate dessert is classically made with profiteroles (tiny, custard-filled cream puffs), coated with caramel and and stacked into a tall pyramid shape. As the caramel hardens, it becomes crisp. For added glamor, the croquembouche can be wreathed or draped with spun sugar. (definition source: epicurious.com)
Directions
1. Boil the water (or milk), butter and salt together.
2. Add the flour and cook the mix for 3 minutes over medium heat.
3. Take saucepan off the heat and stir the eggs in, one by one.
4. Baking temperature 375F
Pastry Cream
250 grams milk
1 vanilla bean
20 grams sugar
1 egg yolk
30 grams sugar
25 grams all purpose flour
Directions
1. Boil 2/3 of the milk (212°F/100°C) with the vanilla bean split in half.
2. Mix the flour and sugar together. Add the egg yolk and remaining 1/3 of milk.
(Note: be sure to temper the egg yolk with a bit of the hot milk before pouring into the main mixture.)
3. Boil the pastry cream and cook the mixture until the starches fully gelatinize, about 4 minutes.
4. Keep refrigerated until needed.
Caramel
Ingredients
200 grams sugar
100 grams corn syrup
60 grams of water
Directions
1. Cook the ingredients together until light brown color is achieved and a temperature of 350 degrees F.
Caramelization starts at about 320 dgrees F. Do not test the mixture with your fingers. It will burn you.
Please watch video for assembly technique of the croquembouche.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out restaurant gift cards on every radio show!)
Chef Ellen uses the same cream cheese cookie dough to make traditional Jewish rugelach crescent cookies and a savory hors d’oeuvre with spinach filling. She shows Cleverley Stone, food radio talk show host, how to make the basic dough and two types of fillings. These items can be made ahead and freeze well.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out restaurant gift cards on every radio show!)
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Rugelach Crescent Cookies & Savory Hors d’Oeuvres
Chef Ellen Schwartz
Dough
2 ¼ cups of all purpose flour
2 tablespoons sour cream
1 ½ tablespoons of sugar
¼ teaspoon salt
2 sticks of butter cold, cut into ¼ inch pieces or grate butter over a box grater
1 bar of cream cheese, cut into small chunks
Cinnamon and sugar
Parchment paper
Traditional Sweet Filling for Rugelach
Any kind of jam or preserves
Golden raisins
Chopped nuts
Cinnamon and sugar mixed
Small heavy cream
Filling for each triangle:
1 tablespoon of apricot, raspberry, or blackberry jam
Layer on top of the jam:
¼ cup of golden raisins or dried cranberries
2 tablespoons of cinnamon sugar
½ cup of finely chopped walnuts, pistachios, almonds or pecans
Directions
1. In a food processor pulse the flour, sugar, and salt.
2. Add the butter, cream cheese and sour cream for 16 pulses.
The dough should look like cottage cheese curds.
3. Press the dough into a log 9 inches long and cut into 4 equal parts. Press each part into a round disk, about 4 ½ inches round by ¾ inches thick. Wrap in plastic wrap and freeze for 30 minutes.
4. After 30 minutes roll out the dough to 8 inches in diameter.
Cut the circle in half. Cut each half in half, now you have 4 triangles.
5. Spread the filling on each triangle in this order:
Jam, golden raisins, chopped walnuts, and sugar & cinnamon.
6. Then roll the filled triangles into crescents.
7. Place parchment paper on a cookie sheet. Put cookies on paper.
8. Use a pastry brush and brush some heavy cream on the top of the crescents and sprinkle with more cinnamon and sugar.
9. Freeze the crescents for 15 minutes before baking.
10. Dust each one with a little cinnamon and sugar before baking.
11. Bake crescents 15-20 min or until lightly golden.
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Savory Filling for Hors d’Oeuvres (Use same dough as above)
Filling Ingredients
5 oz of frozen spinach, defrosted and squeezed in a clean dish towel to remove the liquid
½ cup of feta cheese
¼ cup of ricotta cheese
2 green onions sliced thin
¼ cup of golden raisins
1 tablespoon of toasted pine nuts, almonds or walnuts
1 tablespoon of fresh chopped oregano
1 tablespoon of lemon juice
1 minced garlic clove
Pinch of nutmeg
Directions
1. In a bowl add 5 oz of the spinach, ½ cup of feta, ¼ cup of ricotta, 2 green onions sliced thin, ¼ cup of golden raisins, 1 tablespoon of toasted pine nuts, 1 tablespoon minced fresh oregano, 1 tablespoon lemon juice, 1 minced garlic, ¼ tsp nutmeg.
2. Fill the crescents with a tablespoon of filling and bake at 375 degree F on lower middle rack in oven for 10-15 min or until golden brown.
Robin Miller, host of the Food Network show “Quick Fix Meals,” begins the month of November with the release of her cookbook “Robin Takes 5.” The number 5 factors heavily into the the book with 500 recipes using 5 ingredients or less that are 500 calories or less and can be whipped up 5 nights a week at 5 p.m. In the book, Miller uses her background as a nutritionist to create healthy, sodium-conscious recipes.
Recipes from “Robin Takes 5″ (published Nov. 1, 2011 by Andrews McMeel Publishing)
Beet and Apple Salad with Pistachios and Goat Cheese (Serves 4)
Prep time: 10 minutes
Because cooked beets are sweet, its great to pair them with tart
Granny Smith apples, salty and pungent goat cheese, and nutty, crunchy pistachios. When you create your own dishes, try to pick
opposing flavors that will work well together on the plate. Its all about creating a balance.
2 cups thinly sliced cooked beets (not pickled)
1 Granny Smith apple, cored and thinly sliced
1 tablespoon sherry vinegar
¼ cup crumbled goat cheese
¼ cup shelled pistachios
Directions
Combine the beets, apple, and sherry vinegar in a large bowl and toss.
Fold in the goat cheese and pistachios.
Season to taste with salt and freshly ground black pepper before serving.
Nicoise Pizza with Olives, Red Peppers, and Gruyère (Serves 6)
Prep time: 10 minutes
Cooking time: 15 minutes
This is my twist on the classic French salad that also boasts tuna, green beans, and hard-boiled eggs. I decided to leave those items off the pizza, but you can certainly add them after the pizza is cooked. What follows is a unique combination of flavors that works really well on pizza dough.
1 pound fresh or frozen bread or pizza dough, thawed according to package directions
2 cups thinly sliced roasted red peppers
1/2 cup pitted kalamata olives, sliced into thin rounds
1 cup shredded Gruyère or Swiss cheese
1 teaspoon dried oregano
Preheat the oven to 400°F.
Roll the dough out into a large circle or rectangle about ¼ inch thick.
Transfer the dough to a pizza pan or baking sheet.
Top with peppers, olives, cheese, and oregano.
Bake for 15 minutes, until the crust is golden brown and the cheese is bubbly.
Crawfish has become more available throughout much of the country. Though the tastier Louisiana or Texas crawfish is preferred for use in this dish, frozen Chinese crawfish will also work. For the cornbread, any recipe will do. You can also use boxed cornbread mix and simply follow the instructions on the box. Be aware that in addition to the ingredients below, you’ll also need the ingredients listed on the box to make the cornbread. This dish can be a side dish when served warm, or as finger food/appetizer when chilled. The recipe is from the book: The Guide to Ridiculously Easy Entertaining by Houstonians Michael Wells and Mike Riccetti. It covers all of the basics necessary for successful party planning, plus a lot more. Chock full of food and drink-related information and recipes, this book is a handy reference to use when planning food and beverages for parties. The book is available at major booksellers. Wells and Riccetti show radio show host Cleverley Stone how to prepare the stuffed cornbread.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Cajun Crawfish Bread
Serves 8 (more if used as an appetizer)
Recipe is from the book: The Guide to Ridiculously Easy Entertaining
Source: Michael Wells & Mike Riccetti (2 Houston guys)
Ingredients:
Cornbread Mix – A 16 ounce box; follow directions on the box for added ingredients
Crawfish Tails (meat only) – 2 pounds; thawed
Garlic, finely chopped – 3 cloves
Butter, unsalted – 8 ounces (1 stick)
Onion – 1 large, finely chopped
Celery, diced – 2 stalks
Cajun Spices – ½ cup; your favorite ‘Creole Spices’ work, too
Green Bell Pepper, seeded and diced – 1
Red Bell Pepper, seeded and diced – 1
Yellow Bell Pepper, seeded and diced – 1
Cooking oil
Cooking Steps:
1. Melt the butter over medium heat in a saucepan.
2. Add the crawfish tails, peppers, onions, garlic and ¼ cup of the Cajun spices to the pan and cook until the onions are translucent.
3. After onions turn translucent, drain the juices from the sauce pan. Set aside, off the heat.
4. In a mixing bowl, make your cornbread mix.
5. To the cornbread mix in the bowl, add the remaining 1/4 cup of Cajun spices and the sautéed items. Mix together well.
6. Lightly coat the inside of a baking dish with cooking oil. Place the cornbread & crawfish into the baking pan and follow
the baking instructions on the cornbread box.
7. When finished baking and cooled, cut into squares.
To Serve:
1. Side Dish: This works well as a side dish when served warm, because a fork is needed to eat it.
2. Appetizer: It should be cooled or even slightly chilled so that it can properly solidify. Then cut into
smaller squares and eat as finger food.
Sauce: In a medium sauce pot, add champagne, garlic, shallots and heavy cream. Bring to a simmer and reduce by half. Whisk in cheese until melted. In a blender, puree until smooth. Fold in chives.
Scrambled Eggs: Heat skillet over medium heat. Add oil to coat pan. Sweat leeks, add mushrooms and beaten eggs. While eggs are cooking, fold in crab meat. Cook to desired doneness. Season with salt and pepper.
Plating: Place toast on plate. Top with scrambled eggs. Garnish with paddlefish caviar. Ladle sauce around plate.
Strawberries & Cream Pain Perdu
Yield: 4
Batter:
1 ¼ cup milk
1 tsp grated nutmeg
1 tbsp cinnamon
¼ cup brown sugar
2 tbsp praline liquor
3 eggs
Mousse:
1 cup strawberries (rinsed and quartered)
¼ cup powdered sugar
2 cups cream cheese, large dice
Strawberry Sauce:
1 cup strawberries (rinsed and quartered)
Rum Sauce:
1 cup cane syrup
½ cup rum
1 tsp cinnamon
1 each vanilla bean
Pinch of salt
Pecan Studded Bacon:
8 slices bacon, cooked
1/8 cup pecan, chopped
½ oz Honey
4 slices brioche bread, 1 ½ inch slice
½ cup sugar
Preparation:
Mousse: In a blender, puree strawberries until smooth. Add cream cheese and powered sugar. Blend until smooth. Place mousse in a piping bag.
Strawberry sauce: In a blender, puree half of the strawberries until smooth. Add sugar and strain. Add the remaining strawberries.
Rum Sauce: Add all ingredients in a medium sauce pot. Bring to a boil, reduce heat and simmer until reduced to a thick, syrup consistency. Strain.
Batter: In a bowl, combine all batter ingredients. Mix until incorporated.
Pecan Studded Bacon: Drizzle honey over cooked bacon. Sprinkle with chopped pecans.
Procedure:
1. Dip bread in batter to coat.
2. Heat sauté pan over medium heat. Add 2 tbsp butter.
Cook bread until golden brown on both sides (about 1 min per side)
3. Make a 1 inch slit into the side of the toast. Pipe in strawberry mousse.
4. Place toast on plate. Top with strawberry sauce.
5. Drizzle rum sauce over and around the plate.
6. Garnish with pecan studded bacon and powdered sugar.
Chimichurri, a garlicky parsley sauce from Argentina; picanha, a delectable cut of roasted meat that’s popular in Brazil; and pan de queso, a light, airy Columbian cheese bread; are three ‘must-have’ dishes when dining in a churrascaria.
This South American-style of cuisine is centered around rotisserie cooking and Chef Cesar Rodriguez shows food radio talk show host Cleverley Stone how to make these three distinct dishes that are on the menu at the Samba Grille in downtown Houston.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
Chimichurri Sauce
(Garlicky parsley sauce)
Ingredients
3 ounces fresh red pepper, fine dice
3 ounces fresh yellow pepper, fine dice
2 ounces yellow onion, fine dice
1 ounce garlic, minced
6 bunches parsley, washed & chopped
1 tablespoon oregano
2 cups olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper
Directions
1. Mix all ingredients together thoroughly.
2. Cover and let flavors blend together.
3. Cover and refrigerate unused sauce.
Pan De Queso (Light, airy Columbian Cheese Bread)
Ingredients
5 eggs
1 cup vegetable oil
2 cups milk
6 cups sweet yucca starch (yucca doce)
12 ounces Parmesan cheese
1 1/2 teaspoons salt
Directions
1. Pre-heat oven to 300 degrees F.
2. Mix all ingredients together and whip for 20 minutes.
3. Cooking: Spray a small muffin pan with non-stick cooking spray.
4. Scoop the Pan de Queso dough into the pan muffin pan. Bake for 15 minutes.
Picanha (Meat cooked on a rotisserie)
Ingredient
One top sirloin, cut lengthwise.
Directions
1. Roll the meat up, with the fat facing out.
2. Skewer it on a rotisserie sword.
3. Sprinkle it generously with rock salt.
4. Place sword on rotisserie and cook to desired temperature. (rare, medium, well done)
5. Bring meat to the table, while still on the sword, and slice it at the table – directly from the sword onto the plate.
King cake season has begun, so why do so many people enjoy eating them and how did this tradition get started? What does it mean if someone finds ‘the baby’ in his or her piece of king cake?
Josh Tortorice, owner of Rao’s Bakery, shares the history and tradition of the King Cake as he demonstrates to food radio talk show host Cleverley Stone how to make one.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
The 2011 King Cake season started on January 6 and will end on Mardi Gras (Fat Tuesday), March 8.
Anyone can make a King Cake from scratch (with the recipe below) by getting a store-bought coffee cake ring and decorating it or by purchasing a complete King Cake from a bakery.
For anyone making a king cake from scratch or making the semi-homemade version, remember the toy baby needs to be inserted into the bottom of the cake before serving. This is an important part of the King Cake tradition.
Whoever finds the baby in their piece of cake is the king or queen for the day and should host the next King Cake party. Before eating the cake, guests should be notified that there might be a toy baby in it and they should use caution when biting into their piece of cake.
King Cake Recipe (yields 3 cakes)
Source: Rao’s Bakery
Ingredients
5 lbs Danish Flour
1 quart of water
1/3 oz instant yeast
Directions
1. Mix ingredients thoroughly in a bowl.
2. Scrape bowl, removing dough
3. Divide dough in 3 equal sections.
4. Take one section and roll it flat onto lightly floured cutting board
5. Spread filling on it.
6. Use pizza cutter to cut flat dough into 3 long strips.
7. Braid 3 strips then form into a circle. Repeat with remaining 2 sections of dough.
8. Let circles rest so that yeast can rise.
9. Bake at 325 degrees for 15 minutes.
10. Remove from oven and let cool before icing.
Filling Ingredients 10 pounds of chopped up coffee cake, Danish or other pastries
3.5 lbs of butter
3.5 lbs sugar
1 gallon water
2 lbs cinnamon
Directions
1. Mix all ingredients thoroughly in a bowl.
2. Spread onto prepared dough, as above.
Decoration Ingredients
3 Five lb boxes of granulated sugar
One each tubes of gel food coloring: yellow, green, purple
Directions
1. Mix one box of sugar with one gel color. Add color to intensity of your choice. You should have 3 separate bowls, each with its own color.
2. On cooled cake, spread each color equally in 3 sections on top of cake.
3. If desired before decorating cake, you may insert a small toy baby. Gently turn cake over and insert baby from the bottom of cake. Turn cake right side up, and decorate.
Chef Steve Haug from Del Frisco’s Double Eagle Steakhouse shows food radio talk show host Cleverley Stone how to make two festive holiday desserts: Pumpkin Bread Pudding and White Chocolate Banana Bread Pudding.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Pumpkin Crème Brulee
Source: Chef Steve Haug, Del Frisco’s Double Eagle Steak House
2 cups Heavy whipping cream
1 cup Granulated sugar
1 tablespoon Vanilla extract
1/2 cup Egg yolks
1 cup Pumpkin pie mix, canned
1/2 teaspoon Ground cinnamon
Directions
1. Place heavy cream vanilla extract and sugar in medium pot over medium heat till it reaches 100 degrees.
2. Place egg yolks in mixing bowl and temper with hot cream mixture.
3. Add pumpkin pie mix and ground cinnamon and mix well.
4. Pour into individual crème brulee dishes and bake in oven at 275 degrees for 35 minutes.
5. Remove from oven, let sit in the refrigerator for one hour.
6. Lay a thin layer of granulated sugar on top of custard, and slowly burn with a crème brulee torch.
If you do not have a torch, set oven on broil and caramelize the sugar that way.
White Chocolate Banana Bread Pudding
Ingredients
2 cups Heavy whipping cream
6 ounces Evaporated milk
6 ounces Condensed milk
1/2 cup Sugar, granulated
6 ounces White chocolate
1/2 cup Egg yolks
3 Eggs
3 Ripe bananas
8 ounces Stale bread
Directions
1. Place heavy whipping cream, milks and sugar in medium size pot and cook over medium heat until temperature
has reached 100 degrees, make sure not to overcook.
2. Add white chocolate to milk mixture slowly until all chocolate is completely melted.
3. In separate bowl whisk egg yolks and eggs together.
4. Slowly temper the milk mixture into the eggs.
5. Cube the stale bread and slice the bananas and then add milk mixture, let sit refrigerated for one hour.
6. Place mixture into baking dish and cook at 275 degrees for 30 minutes.
7. Serve with a butterscotch sauce and vanilla ice cream for optimal enjoyment.
The documentary “Kings of Pastry” is making a big impression on the culinary world. The film follows 16 French chefs who are competing to be named Meilleurs Ouvriers de France. The movie will be shown Halloween weekend at the Museum of Fine Arts Houston.
The Herald Scotland said about the documentary, “Forget ‘Master Chef,’ this is the culinary ‘Hurt Locker.’”
Alain LeNotre, owner of Culinary Institute LeNôtre, and student Eleonora Tamayo, show food radio host Cleverley Stone how to make a pastry similar to one that is featured in the movie. Alain Le Notre is also the son of Gaston LeNotre, one of the most famous pastry chefs in France.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk KIKK-650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Source: Chef Philippe Richard, CEPC
Culinary Institute Alain & Marie LeNôtre
Bittersweet Chocolate Tart Chocolate Tart
Tools: Tart Pan
Dough Ingredients
4 oz Butter
3 oz Powdered Sugar
1 Pinch of Salt
1 Egg
1 oz Cocoa Powder
7 oz Flour (all-purpose)
Chocolate Ganache Ingredients
4 oz Cream
1 Vanilla Bean
4 oz Semi Sweet Chocolate (dark 55%)
Directions – Start by making the tart dough.
1. Use an electric mixer with the paddle attachment to cream the butter, sugar and salt until well combined.
(You can also do this by hand.)
2. Add the egg and mix until smooth. Use a spatula to scrape down the sides of the bowl a couple times along the way.
3. Add the flour and cocoa powder and pulse the mixer on and off, low speed, until the dough comes together and has a moist appearance .
4. Wrap in plastic. Chill for at least 2 hours.
5. Preheat oven to 350F. Place a rack in the middle of the oven.
6. When you are ready to line the tart pans with dough, place the dough on a lightly floured surface
and roll out until the dough is large enough to line your tart pan. Dough should be about 1/6 – 1/8 inch thick.
Dust underneath with flour to discourage sticking throughout the rolling process.
7. Carefully transfer the dough to the pan. Press it along the bottom of the pan, out to the walls, and against the sides.
Trim any excess dough. Chill in the refrigerator for thirty minutes.
8. Pull the shell out of the refrigerator, prick with a fork, making small holes along the bottom of the shell.
Bake for about 15 mins. Remove from oven and let cool completely.
Directions for Chocolate Ganache Filling
1. Make the chocolate filling by bringing the cream and vanilla to a gentle simmer in a saucepan over medium heat.
2. Remove from heat and let the vanilla infuse for 10 minutes.
3. Bring to a boil and strain the mix over the dark chocolate. Stir until the chocolate is melted and the mixture is smooth.
4. Pour the filling into the cooled tart shell. Let the tart cool completely, preferably in the pan on a cooling rack.
