Lime Souffle’ (cold) / A Garrison Wayne Recipe

Springform Pan Lime Souffle' (cold)

Lime Souffle’ (cold)

I have a lime tree that yields an abundant amount of limes each year. People who don’t live where you can grow them are green with envy,……..if for anything..????? it’s the cost. Limes have become expensive. I believe the cost is worth it when it comes to any dessert that calls for citrus. Citrus Desserts are always a favorite and complete a meal like no other dessert can. This recipe is delicately flavored with lime and is tremendously light. It is made ahead and is served cold right from the refrigerator. If you have never made a souffle’ before, it really is not that difficult. Just have your eggs at room temperature and follow the steps exactly.

Here is how you do it:

Prepare a 9 inch springform pan by buttering the sides and bottom. Dust pan with granulated sugar. Wrap the pan in foil to prevent any leaks.

Have all your ingredients handy:

5 EGGS (separated / room temperature)

4 TBSP UNSALTED BUTTER

5 TBSP FLOUR

2/3 CUP REGULAR SUGAR

1/4 tsp SALT

2 CUPS HALF AND HALF

ZEST OF 1 LIME

2 1/2 TBSP FRESH LIME JUICE

5 DROPS GREEN FOOD COLORING

————————————————

1/4 CUP SUPERFINE SUGAR

1/2 tsp CREAM OF TARTAR

PINCH SALT

Make a roux of the butter and flour in a medium saucepan over medium heat. Add regular sugar, salt and half and half and bring to a boil to thicken. Whisk continually. Cool over a pan of ice until heat reduces. Add egg yolks one at a time, beating well after each addition. Stir in lime zest, lime juice, and food coloring.

Beat the egg whites in a separate bowl (non plastic) with the pinch of salt and cream of tartar. When peaks start to form, continue beating while gradually adding the superfine sugar.

Fold the egg whites into the Lime /Custard Sauce in 3 additions.

Turn batter out into prepared pan.

Bake in a 350 degree oven for 1 hour.

The souffle’ will rise above the sides of the pan. Remove from oven to a rack to cool. The souffle’ will flatten a lot. This is normal. As it flattens, loosen edges of souffle with a sharp knife so they will fall along with the middle. After 20 minutes remove the outer ring of springform pan. Cool completely on rack. Chill thoroughly in fridge at least 4 hours. Keep covered with a cake dome.

To serve, slice in wedges and dust with powdered sugar and garnish with some fresh fruit (e.g. a strawberry). Add a dollop of whipped cream on the side if desired (optional).

This souffle’ will impress your guests and delight them at the same time.

Serves 10

Shrimp Dijon with Vegetable Jam / A Garrison Wayne Creation

Shrimp Dijon

Shrimp is saute’d then smothered in a Fresh Vegetable Jam and a Dijon Cream. It is served on a bed of White Cheddar Mashed Yukon Potatoes.

When you think of saute’ed shrimp, you most likely think of Scampi…..lots of Garlic and lots of Olive Oil or Butter. I set out to create a dish that would be totally different from Scampi and still provide the wonderful goodness of the Shrimp. I wanted less oil/butter. I wanted some Vegetables to add flavor and nutrition. I also wanted to include some Mustard and Fresh Tarragon….two of my favorite things. Mission accomplished. Everyone loved this new recipe and I want to share it with you.

There are 4 components to this dish. There is a Vegetable Jam that can and should be made ahead. There is a simple Dijon Mustard Cream which you will have handy for when you need it. There are the shrimp, which is the starring ingredient. There is a Potato Mash with a bit of added White Cheddar, which you will make and keep warm in a double boiler so you won’t be mashing potatoes at the last minute.

THE VEGETABLE JAM:

Place all the following in a medium Saute Pan and cook for about 4-5 minutes, stirring often:

1 Tbsp each Olive Oil/Unsalted Butter

2 Shakes of Red Pepper Flakes

1/4 tsp each Salt/Pepper

1/2 Onion (slivered)

1/2 Red Bell Pepper (slivered)

1 Carrot (scrubbed and grated)

2 Tbsp Italian Parsley (chopped)

1 tsp Fresh Tarragon (chopped)

3 Cloves Fresh Garlic (crushed)

When nicely wilted and the onions are clear, add:

2/3 cup Apple Juice and 1/4 cup Dry Vermouth

Simmer without a lid until almost no liquid remains….about 20 minutes. Set aside.

THE DIJON CREAM:

Mix mustards with the sour cream and set aside:

1 Tbsp Whole Grain Mustard

1 tsp Dijon Mustard

1/4 cup Sour Cream

THE POTATO MASH:

Boil 2.5 pounds Yukon Gold Potatoes in salted water until they test done. Drain and mash up with:

3 Tbsp Unsalted Butter

a bit of Salt to taste

1/2 cup Milk (varies depending on the potato)

When well mashed and smooth add:

1 cup Grated White Cheddar Cheese.

Keep warm over water in a Double Boiler.

THE SHRIMP :

In a large saute pan, heat:

2 TBSP Olive Oil and 1 Tbsp Unsalted Butter

a bit of Salt

Fry in heated Oil/Butter :

1 1/4 pounds (20 0z) Uncooked Shrimp (peeled and deveined/tail off optional)

Stir often until the shrimp start to turn pink and curl up a bit (about 3 minutes). Immediately remove from pan with a slotted spoon and place in a bowl, which you have handy by the stove.

To the shrimp juices in the large saute pan, add the Vegetable Jam and stir to heat through and reduce a little. Add the Shrimp back to the pan along with the Dijon cream and heat through. Serve over the Potato mash. Garnish with Chopped Italian Parsley and Tarragon.

Serves 4 generously.

Serve with a not so dry White wine such as a French Vouvray.

I love the flavors and difference of this Shrimp Dish!

 

 

Chicken and Artichoke Pizza with White Cheddar Sauce/Garrison Wayne

Chiken and Artichoke Pizza

Chicken and Artichoke Pizza with White Cheddar Sauce

I love to make Pizza. Pizzas are a chef’s delight!….They allow for great creativity. I created this recipe to satisfy my friends who do not eat red meat. Chicken is featured here, and although, it can be a flat and tasteless choice for a Pizza, I think you will find that the ingredients I have chosen will provide lots of flavor.

The first thing to know about making a Pizza, is that you should have all of the ingredients ready to go when you assemble it. The second thing to know, is get your oven nice and hot and position the rack to be in the lower one-third of the oven. The third thing to know, is have a clean counter so you have plenty of room to roll out dough, set out your ingredients, etc…..

Now!!!!! if making your own Pizza dough intimidates you!!!!!…..Just buy it….They have it at Trader Joe’s and many other markets. It will save a lot of time.

This recipe comes in two parts: (1)a sauce and (2) the toppings.

The Sauce:

In a medium sauce pan, melt 3 TBSP UNSALTED BUTTER and add 4 TBSP FLOUR to make a ROUX. Add 1 1/2 C. MILK and whisk until thickened. Remove from heat and add 1/2 tsp SALT, 1/8 tsp WHITE PEPPER, 2 cloves FRESH GARLIC (crushed), and 1 1/2 C. grated WHITE CHEDDAR. Whisk until smooth. set aside. Prepare this about 10 to 15 minutes before assembling your pizza.

Meanwhile you should of had all these toppings pre-measured and chopped,etc.:

1 1/2 C. cooked chopped CHICKEN ( 1/2 inch chop)

8 jarred ARTICHOKE HEARTS (quartered lengthwise and drained well)

4 oz. FRESH MUSHROOMS (sliced thin)

1/3 LARGE ONION (sliced thin)

1/2 C. jarred ROASTED RED BELL PEPPER (chopped)

1/4 C. SUN DRIED TOMATOES (in oil/drained well/ small julienne)

3/4 C. freshly grated PARMESAN CHEESE.

To make the Pizza:

Preheat your oven to 425 degrees. Roll out dough to extend larger than a large pizza pan. Place dough on pan and fold dough to form a lip all around the edge of pan. Brush the dough with a COUPLE TBSP’s of OLIVE OIL. This will keep the crust from getting soggy. Scatter all of the toppings (EXCEPT THE PARMESAN) on top of dough. Keep them about 1 inch from the outer edge of pan. Pour the White Cheddar Cheese Sauce to cover the toppings. Sprinkle the Parmesan Cheese evenly on top.

Bake about 30-35 minutes. The pizza will be bubbling all over. Remove from oven and rest  for 10-15 minutes . Slice in 12 sections. Serves 6 with a Green Salad. Bon Appetito!

 

Pinch O’ Pepper Ginger Cookies by Garrison Wayne/Organized Chef

Old Fashioned Ginger Cookies with a Pinch of pepper

Pinch O’ Pepper Ginger Cookies

These cookies are so simple and satisfying, I had to share them with you. I love the way ginger permeates my kitchen when I bake with it. This recipe not only features ginger flavor, but gets a boost from a pinch of black pepper. European cookie recipes with spice will often include pepper as one of the ingredients. A small amount of molasses keeps the cookies moist with a slight crisp.

The Recipe:

Mix all of the following in a large bowl:

1 stick unsalted butter

3/4 c dark brown sugar

2 Tbsp molasses

1 egg

1/4 tsp salt

1 tsp baking soda

1 tsp ground ginger

pinch of black pepper

1/2 tsp vanilla

1 1/2 c + 2 Tbsp Flour

To bake:

Form 1 1/2 inch balls on an ungreased cookie sheet and bake 12 at a time in a 375 degree oven for 11 minutes. Cool 1 minute when removed from oven before transferring to a rack to cool completely. Do not stack to cool. Store airtight for several days. Makes 24 cookies. Aaaaaah! the aroma!!!

Little Dark Chocolate/Almond Gateau A Garrison Wayne/Organized Chef Original Recipe

Chocolate/Almond Gateau

Wonderfully Decadent Dark Chocolate Gateau

With it’s rich frosting/glaze, and an almond meal based cake, this torte qualifies as a Gateau. Having no flour, it is also Gluten Free. It is a perfect choice when entertaining guests, particularly when you don’t know if they are gluten intolerant or not. It is not, however,  Vegan compliant, as it does contain eggs. Have some fresh fruit on hand for them. If you have never made this sort of cake, it is not that difficult, and should be just fine with a first attempt at it. This is one of my favorite type of desserts……..and who doesn’t like CHOCOLATE??????

The recipe calls for only some simple ingredients and they are as follows:

6 OZ DARK BITTERSWEET CHOCOLATE

4 1/2 TBSP UNSALTED BUTTER (divided)

2/3 C SUGAR OR BAKER’S SUGAR (superfine)

2 PINCHES SALT

3 EGGS (at room temperature/separated)

1/4 tsp ALMOND EXTRACT (not imitation)

1/4 C ALMOND MEAL  (finely ground almonds)

1/3 C DARK CHOCOLATE MORSELS

ONE MARASCHINO CHERRY (blotted)

SLICED RAW ALMONDS

How to prepare:

Grease a 7 inch spring form pan and line with parchment paper. Grease again. Pre-heat oven to 350 degrees. In a double boiler, melt the bittersweet chocolate with 3 1/2 tbsp. butter. Remove from heat and stir in sugar and salt. Cool for 5 minutes. Beat egg yolks with the almond extract and add to melted chocolate. Stir to blend well. Add almond meal, all at once, and stir well. Beat egg whites until stiff, but not dry. Fold in to Chocolate mix until well incorporated. Turn out batter to prepared spring form pan and place in oven to bake about 35 minutes. The cake will test by pressing your finger in the center. If it is firm to the touch, it is done. Do not over bake. The center of this cake will not be fully risen and the whole thing will fall a bit when removed from the oven. This is normal. Cool on a rack (in pan) until cool to the touch (about 40 minutes). Meanwhile, prepare the glaze by melting the morsels with the remaining 1 tbsp. of unsalted butter. The glaze will need to cool to reach the right spreading consistency. When the cake has sufficiently cooled and glaze is just right, spread glaze on top of cake. Press some sliced almonds in to the glaze and place the cherry in the middle of the cake.

Voila’!!!!!!!

This little masterpiece will keep well in the fridge if made a day in advance. Bring to room temperature before serving. Garnish with a bit of freshly whipped cream just before serving. Berries, such as fresh raspberries (only a few), will send it over the top!

This little Gateau serves 8.

Cranberry Bread with Orange Zest A Garrison Wayne Original Recipe

Holiday Cranberry Bread

Cranberry Quick Bread with Orange Zest / Easy

I created this recipe recently, so I could share a good old fashioned type of bread that can be made ahead and kept on hand for the Holiday Season. It is quite simple to make, just follow the steps in the order given.

How to make:

1. Preheat oven to 375 degrees.

2. Generously grease 2 loaf pans.

3. Measure 3/4 cup Milk and add 1/2 cup Orange Juice. Combine the two and let sit for at least 5 minutes.

4. Melt 10 tbsp. Unsalted Butter and cool.

5. Wash 2 cups of fresh Cranberries and let dry a bit. Pulse in a processor with 1 1/2 cups Sugar until coarsely chopped.

6. Measure 3 1/2 cups All Purpose Flour in a bowl and add 2 tsp Baking Soda, 1 Tbsp Baking Powder, and 1 tsp Salt. Mix with a fork and set aside.

7. Dump Cranberries and Sugar in a large bowl. Add 2 beaten Eggs. Add Zest from 1 Orange. Add 2 tsp Vanilla.

8. Mix Milk/ Orange Juice with Cranberries and stir well to dissolve sugar.

9. Add melted butter and flour all at once to Cranberry Mix and stir with a rubber spatula just until blended. Do not over mix.

10. Quickly turn out into prepared pans and bake immediately for 40-45 minutes. Test with a cake tester or toothpick.

11. Cool on rack for 10 minutes and then release from pan to continue cooling on rack.

This bread is surprisingly bursting with flavor even though it has few ingredients and no spice or nuts. I recommend that it could be a favorite at your household too! Happy Holidays!

Vanilla Pudding a Garrison Wayne Original

Vanilla Pudding with Fruit

4 Vanilla Puddings in Footed Dishes

When it comes to desserts, you can get as fancy and elaborate as you wish. I generally prefer to keep desserts more simple and straight-forward. We can rely on some of the basic old recipes to leads us in the right direction. Vanilla Pudding, with its gentle flavors, lends itself to be embellished by a number of fruits (peaches, berries, mandarin oranges, etc.). You must top it off with some not too sweet, freshly whipped cream. Serve in an impressive dish and your guests will send you raves.

Here is the recipe:

Ingredients:

3 1/2 C. MILK  (heated in micro on hi 4 min.)

9 TBSP SUGAR     PINCH SALT

4 1/2 TBSP CORNSTARCH

1 tsp VANILLA     2 tsp UNSALTED BUTTER

Measure the dry ingredients in a medium saucepan with a heavy bottom and stir with a fork to combine. Whisk in the heated milk and stir until sugar dissolves. Switch to a large spoon and place pan over a medium heat. Stir constantly until pudding comes to a boil. Remove from heat and stir in vanilla and butter. Divide between 6 attractive dishes and cool on counter 30 minutes. Move to the refrigerator , uncovered for 1 hour more, then cover with little squares of aluminum foil. Chill at least two hours more and serve with freshly whipped cream. Add some fruit, if desired. This simple pleasure is sure to please.

Tuscan Tomato Bean Soup / A Garrison Wayne Original

Canned Goods for Tomato Soup

Ingredients for Tuscan Tomato Bean Soup

I thought I might get this out to you before the upcoming Labor Day Weekend. This is as simple as it gets. All you need is a couple cans of stewed tomatoes and a can of beans and this recipe. Summer is winding down, so this may be the last opportunity to pride yourself in a good cold soup for a while. You will find this soup to be as elegant as you like; depending on your presentation. I like cold soups in a footed glass dish with a well thought out garnish. For this recipe, I recommend  a dollop of sour cream or crème fraiche and a few snipped chives. Serves 6 as a starter. Bon Appetito!

The Recipe:

Put all the following in a blender or processor and puree’ until smooth . Transfer to a covered container and chill in refrigerator until ready to serve, at least 2 hours. Keeps well for 2 days.

I CAN (14-15 oz.) PINTO BEANS, UNDRAINED

2 CANS ( S and W ) (14-15 oz.) STEWED ITALIAN TOMATOES, UNDRAINED ( you can substitute any premium quality Italian Stewed Tomato)

3 TBSP GOOD QUALITY OLIVE OIL   A FEW CRANKS OF FRESHLY GROUND BLACK PEPPER

A LITTLE SALT ( taste first)      3 CLOVES FRESH GARLIC       1 or 2 SHAKES OF RED PEPPER FLAKES

FINAL NOTE: I WOULDN’T TELL ANYBODY HOW EASY THIS IS ! Also, serve a room temperature bread or flatbread with this cold soup. Hot bread would confuse the palette.

UNTIL NEXT TIME, THE ORGANIZED CHEF/GARRISON WAYNE.

Caramelized Onions in Dry Vermouth (an original recipe from Garrison Wayne)

Caramelized Onions in Vermouth

Caramelized Onions in Vermouth

Sometimes a Chef just needs that certain something to make a dish go from so-so…. to WOW!!!!!!……..Now,….. that may be a little over the top……,but I believe that a good side dish or accompaniment can make all the difference in the world. Onions are one of the most widely available ingredients in the world and are absolutely delicious and versatile when they are caramelized. Rather then dousing them in a dry wine, I find that Dry Vermouth makes a perfect choice , due to its complexity of flavors.

I am making some tonight to smother a lean Sirloin Chopped Steak . Following is a list of other good ideas for caramelized onions:

1. Top a Filet Mignon on a bed of White Cheddar Mashed Potatoes

2. Serve with Grilled Sausages and an assortment of Mustards and Horseradish

3. Top a Foccacia Bread or Pizza

4. Layer in a Gratin or top your favorite Casserole

5. Add Chicken or Vegetable stock for an Onion Soup

6. Sprig on top of a Cracker and Cheese for an Appetizer

7. Use as a Condiment for Roast Meats

THE RECIPE…. (TRE’S SIMPRE)…..that’s French for simple:

INGREDIENTS:

3 large onions (cut in quarters, lengthwise, and sliced thin)

3 Tbsp unsalted butter       3/4 tsp kosher salt

2 tsp sugar       10-12 good cranks freshly ground pepper

1 Tbsp white or apple vinegar    1 tsp dry thyme

1/3 cup DRY vermouth (make sure its dry, you’re not making a Manhattan)

Place all the ingredients, except the Dry Vermouth, in a large frying (saute” pan), I use a 15″ iron skillet. Cook on med-lo heat, stirring occasionally, and then more often as the onions start  to brown . Do this for about 45 minutes. Do not let the onions get too dark, you don’t want a burnt taste. Adjust heat accordingly. After 45 minutes, cook another 15 minutes and add the DRY Vermouth in 3 additions.

I know these onions take a little effort to make, but they are worth it. Make good use of your time and multitask a few other things in the kitchen at the same time. This recipe serves 4, so double or triple the recipe for your needs. Make them ahead, as they keep well for up to 5 days in the fridge. Reheat on lo heat and add a little water if they appear dry. I LOVE these onions! I hope you do too! THE ORGANIZED CHEF/GARRISON WAYNE.

Ginger and Spice Crackle Tops (an original recipe by Garrison) (makes 45 cookies)

Ginger Crackle Tops These cookies have an old fashioned appearance and a delightful balance of spice, with a bit of a bite. They won’t stay around very long. Their flavor improves after 24 hours.

                   To Start:

Mix all the ingredients in a large bowl to form dough. Chill 30 minutes or so to firm up.

                   Ingredients:

1 1/2 sticks unsalted butter     2/3 cup each white and brown sugar    1 egg

1/3 cup chopped dried fruit (raisins, dates or prunes) + 2 tbsp brandy to soak

1/3 cup chopped candied ginger      1/2 cup chopped walnuts or pecans

2 1/4 cups all purpose flour    3/8 tsp salt     1 tsp baking soda

1 1/2 tsp baking powder   1 tsp ground ginger    1/2 tsp mace

1/8 tsp cloves

Bake:

Form balls from heaping tablespoonfuls of dough and place no more than 12 at a time  on a baking sheet lined with parchment paper. Bake at 375 degrees for 12 minutes, then remove from oven and cool 3-4 minutes before transferring to a rack to cool completely. Do not stack. Store airtight for 1 week.