Newsletter

       

                     AUGUST NEWSLETTER – LIVING LIFE LARGE

 

Sunday is my birthday!  And as I head into my 69th year of life, I am reminded that life, no matter what age, is amazing.  I have a new cell phone that I haven’t a clue how to operate.  A 6 year old would have no problems but I, on the other hand, have fat fingers…..it will come, I have no doubt!

 

Some very important Cooking Hints:  Hopefully you are a fan of Truffles and Trifles on Facebook – why, because I post Cooking Hints everyday and I think they add a little spice to life.  At least that is my plan.

 

A Few of those hints:  1.  Always split chicken breasts in half lengthwise – butterflying them.  They cook on each side in less than 2-1/2 minutes, making them juicer and taste much, much better.

2.  Parchment paper makes your life so much simpler.  Clean up becomes a snap and cakes, cookies, everything releases so much easier.

3.  Always wet cheesecloth before using; it then forms to whatever you are using it for.

4.  To become a really good cook, you must have a KitchenAid mixer, a Food Processor and a good blender.  Then there is nothing holding you back from changing you from ho-hum to fantastic!

5.  In a skillet or a grill, do not crowd your food.  Food needs air to circulate so that it cooks properly.  You will thank me.

6.  When grilling, brush your glazes and barbeque sauces on toward the end of cooking.  They will burn if they’re put on early in the grilling.

7. When making hard cooked eggs, to make it easy to peel – leave them in the pan they’ve cooked in (draining water first naturally), put on the lid and then shake pan as hard as you can.  You will hear eggs smashing against each other and against sides of pan.  Once sound of smashing eggshells stops, remove pan lid and life eggs from loose strips of broken eggshells, giving eggs a quick rinse to remove any bits of clinging shell.

8. Use your slow cooker – making your life easier and clean-up a snap.

9.  When making a roast, always freeze drippings, so you will have them whenever you want to make Yorkshire pudding (we are doing this in our next Techniques Class in September.

And 10.  Make your pasta water like the sea.  Two tablespoons of salt will bring out the taste of your pasta.  Unsalted pasta will be bland no matter how much seasoning you add to the finished dish; but just by making the water “sea worthy” you will always have great pasta taste.

 

MY STAFF:  A big thank you to my wonderful staff, without which my life would be nothing.

 

THANK YOU for all your well wishes after and before my surgery.  I am doing well.

 

AUGUST CLASSES:  

 

August 3rd, A night in New Orleans – we are talking a mini Mardi Gras – a city where food is a way of life.  Think New Orleans you think food.  A great way to celebrate the end of summer.  Pasta Jambalaya, Shrimp beignets with amazing tartar sauce, Crawfish Etouffee, Sausage Soufflé,  Maque Choux, Bread Pudding with whiskey sauce and real Beignets with powdered sugar and so much more….

 

August 5th, A Tapas and Paella Evening – a celebration of Spanish Food:

 

August 7th, a Day Camp for Kids – we are having a one day Camp for Kids before school starts – kid’s favorite foods – great fun….starts at 11am.

 

August 10th, Mini Techniques – can’t make it for our series of Techniques Class (a four week series) – this class makes up for it…teaches you everything. 

 

August  14th – Appetizers and Cupcakes – a party on Saturday morning. Amazingly tasty appetizers and the most delicious cupcakes – this is a party……….11am on Saturday morning.

 

August 19th – Easy Summer Meals in 30 Minutes:  a perfect class for the end of summer….great salads, main meal, vegetables – you name it.  Fabulous class.

 

August 24th – Summer Italian

 

August 25th – Sushi – every kind possible

 

August 26th – Summer in Provence with Julia Child.

 

August 27th – Since Date Night sold out so quickly we have added a Friday night – getting ready for football – the very best of grilling – an evening tailgating.

 

August 28th – Saturday morning Baking class at 11am.

And please become a friend on FACEBOOK under MARCI ARTHUR – then you will receive under TRUFFLES AND TRIFLES

 

And soon we will have Cooking Videos on Facebook…………………..

  

 

ENJOY ALL THE FOLLOWING RECIPES:

 

APPLE BRIE

 

1 McIntosh apple

½ cup golden raisins, plumped

1 cup apple cider

1 – 5-6 inch French Brie

Toasted chopped pecans for garnish

 

  1. Preheat the oven to 350 degrees. 
  2. Core and chop apple.  Place in a saucepan with the raisins and cider and boil gently, until apples are tender but not mushy (approximately ½ to 2 minutes). 
  3. Put brie in an ovenproof dish slightly large than the Brie.
  4. Strain liquid from apple/raisin mixture and put drained apple and raisins on top of Brie.  Garnish with chopped pecans and bake for 15 to 20 minutes.
  5. Serve with sliced French bread. 

EQUIPMENT NEEDED: 

Cutting Board                       Sharp knife              Apple Corer

Dry & wet measuring cups     small saucepan         baking dish

Serving platter                     bread knife

 

BARBEQUED SHRIMP

 

1 pound large shrimp shelled and butterfied

1 cup cheeses of choice – add more if necessary

1 jalapeno, finely minced without seeds

1-pound bacon, cut to fit around shrimp

 

  1. Shell and butterfly shrimp.
  2.  Mix cheeses with minced jalapeno pepper.  Press mixture into open part of shrimp. 
  3. Wrap shrimp with bacon to close and secure with a toothpick to hold shrimp together.
  4. Place shrimp on skewer and grill for 1 to 2 minutes on each side.  You can also put under broiler – but watch carefully.  Take out of oven when golden brown on both sides of bacon.  Serve immediately.

EQUIPMENT NEEDED:

Cutting board          Sharp knife            Measuring cup – dry

Skewers                  Toothpicks             Baking sheet

Serving platter

 

BROCCOLI  CANTONESE

 

3 pounds broccoli

1 cup chicken stock

2 teaspoons cornstarch

2 teaspoons soy sauce

Pinch of ginger

Salt to taste

¼ cup peanut oil

 

  1. Wash broccoli.  Remove florets, separating into bite-size pieces.  Peel stems and then thinly slice them. 
  2. Combine remaining ingredients except oil and set aside. 
  3. Heat oil in a heavy skillet or wok until very hot.  Add stems and toss or stir for 1 minute.  Add florets and continue tossing for other minute, Push broccoli to sides of pan and pour chicken stock mixture into center.
  4. Cook slowly until this mixture thickens then mix broccoli back into sauce.  Cover and cook slowly for 2 to 3 minutes.  If you wish broccoli to be a little more tender, stir and toss another 2 minutes.  Serve immediately.

 

 

FRIED RICE WITH SHRIMP

 

2 cups long grained converted white rice, rinsed well

Salt

¼ cup oyster sauce

2 tablespoons Asia soy sauce

2 tablespoons peanut oil or vegetable

1 cup frozen baby peas, thawed

3 scallions, thinly sliced, including tops – ½ cup

2 cups roasted pork

2 cups cooked diced shrimp or chicken

Sesame oil, as needed

 

  1. One day before you plan to make fried rice, place rinsed rice in heavy, medium-sized saucepan.  Add 2 cups cold water and salt, to taste, and bring to a boil over high heat.  Cover, and cook at a gently boil until water has cooked down to level of rice.  With a spoon, not a fork, stir rice well.  Cover and reduce heat to low.  Continue to cook for about 15 minutes or until rice is tender.  Fluff with fork.  Cool to room temperature before covering and refrigerating for 24 hours.
  2. The next day, break up any clumps of cold rice with your fingers and set aside.  In small bowl, stir together oyster and soy sauces and set aside.
  3. Coat a large, nonstick wok with vegetable spray and set over medium high heat.  When wok is hot, add shrimp and swirl around pan, cook just until pink and remove.  Return wok to heat and add peas, scallions and cook until scallions are limp, stirring constantly, about 1 minute.  Stir in rice, sauce mixture shrimp and roasted pork until well mixed.  Continue to cook, stirring, until rice is heat through, about 2 minutes.  Plate and drizzle with sesame oil.    

EQUIPMENT NEEDED:      Wok             Medium saucepan with lid      

Measuring spoons                Measuring cups                      Spoon

Tongs                       

 

      

 BLACK BEAN SALAD

 

Dressing:

1 small clove garlic

Pinch of salt, plus 2 teaspoons, measured separately

Juice of 1-1/2 limes (about 3 tablespoons)

2 teaspoons kosher salt

¼ teaspoon chili powder

¼ cup extra virgin olive oil

 

Salad

1 cup corn kernels

1 orange bell pepper, diced

½ small red onion, finely chopped (about ¼ cup)

1 tablespoon extra-virgin olive oil

1 - 15 ounce can black beans, drained and rinsed

Kosher salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

1 Hass avocado, halved, seeded and diced

¼ cup chopped fresh cilantro, leaves and stems

 

  1. Make the dressing:  smash the garlic cloves, sprinkled with a pinch of the salt and with the flat side of a large knife, mash and smear the mixture into a coarse paste.
  2. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl.  Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
  3. For the Salad:  sauté corn, bell pepper and onions in the olive oil until beginning to brown over medium-high heat in a skillet.  Toss in the black beans and cook until warm.  Add the dressing and toss to coat evenly.  Adjust seasoning with salt and pepper.  Remove from heat and gently fold in tomatoes, avocado and cilantro.  Serves 4 to 6.

 

COCONUT MACADAMIA CRESCENTS  

MAKES ABOUT 5 DOZEN

 

1 cup (2 sticks) unsalted butter, room temperature

¾ cup confectioners’ sugar, sifted

2 teaspoons vanilla extract

2 teaspoons coconut extract

2-1/4 cups sifted a p flour

1 teaspoon salt

1 cup chopped roasted salted macadamia nuts

 

1 egg white, beaten to blend

1 cup sweetened shredded coconut

Additional confectioners’ sugar

 

1.    Using electric mixer, beat butter until light.  Gradually beat in ¾ cup confectioners’ sugar.  Beat in extracts. Stir in flour and salt, then macadamia nuts. 

2.    Refrigerate dough for 30 minutes.

3.    Preheat oven to 325.  Line 3 baking sheets with parchment paper.  Pinch off 1-tablespoon dough; shape into 2-inch-long, ½-inch-thick crescent.  Repeat with remaining dough. 

4.    Brush crescents with egg white, then dip tops into coconut.  Place crescents, coconut side up, on parchment –lined sheets, spacing cookies 1-inch apart. 

5.    Bake until just barely golden brown, about 20 minutes with regular oven.  Cool cookies on sheets on rack. 

6.    Sift additional confectioners’ sugar over cookies.

 

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Marci Arthur and Friends at Truffles & Trifles, Orlando, FL
Mardi Gras at Truffles & Trifles Orlando FL
Friends from High School Cherry Hill, New Jersey
 Marci Arthur and friends at Truffles & Trifles
Celebration at
Truffles & Trifles


 

In a glass bowl (nonreactive) that has been washed with boiling water to sterilize it, combine 1/2 cup heavy cream with 1-1/2 teaspoons of buttermilk (recipe below on how to make buttermilk**).  Cover bowl and allow to sit at room temperature for 24 hours.  Stir.


RECIPE FOR BUTTERMILK: 
1 CUP WHOLE MILK   
1-1/2 TEASPOONS FRESH LEMON JUICE OR WHITE VINEGAR

STIR TO COMBINE AND ALLOW TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES, AND YOU HAVE BUTTERMILK.

 

 

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