Feeds:
Posts
Comments

Posts Tagged ‘Cafe Pasqual’s’

Cheddar and Poppy Seed Bread Sticks “Dessert, Ma’am?” the waiter asked. “Oh, no thanks. I already had it,” I replied. Noticing his puzzled look, I explained how I used up my dessert calories by eating three of the most addicting bread sticks I’d ever eaten in my life. Smiling knowingly, he looked at me and said, “I understand.” Let me explain: there are bread sticks and then there are THESE bread sticks. Cheesy, buttery, crunchy, and with just a slight amount of kick these bread sticks make a perfect accompaniment for a salad or a bowl of soup.

Cheddar and Poppy Seed Bread Sticks
Cooking With Cafe Pasqual’s

INGREDIENTS
2 tablespoons (1/4 stick) unsalted butter
8 ounces extra-sharp Cheddar cheese, grated
1 large organic egg
2 tablespoons heavy cream
1-1/8 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon medium-hot chile powder

DIRECTIONS
1. Preheat oven to 350°F.

2. Put the butter and cheese into the bowl of an electric mixer. Use the paddle attachment to combine. When well incorporated, scrape the paddle attachment and replace with the dough hook attachment.

3. Add the egg and mix, then add the heavy cream and mix again to combine all.

4. With the machine running on low, slowly add the flour, then the poppy seeds and chile powder. Leave the mixture on for 15 minutes, until the dough is smooth and elastic.

5. Remove the dough from the mixer and knead by hand on a floured surface for one minute. Re-flour the work surface and roll the dough into a log shape, then flatten the log.

6. Flour the work surface again. Use a floured rolling pin to roll the dough into a large rectangle 12 by 16 inches by 1/4-inch thick. Trim the edges with a pizza cutter to make them straight, then cut strips lengthwise 1/2-inch thick in width.

7. Place parchment paper on 3 baking sheets and carefully transfer the bread sticks, 12 to each pan. Bake for 20 minutes, until the sticks are just lightly browned.

8. Remove and let cool completely before carefully transferring the sticks to a serving container.

Makes 3 dozen bread sticks

LINNELL’S NOTES
1. Cafe Pasqual’s uses a multi-wheel cutter which makes it easy to cut the bread sticks evenly. Not having one of those cutters, I washed and floured my metal yardstick. Pressing against the yardstick, I was able to cut straight lines in the dough with my pizza cutter. Cheddar and Poppy Seed Bread Sticks

2. I got 18 bread sticks and a dozen 2-inch crackers out of one recipe. Next time I will double the recipe.

3. The author states, “The dough may be made a day in advance of baking, if it is tightly wrapped with plastic wrap for storage in the refrigerator.”

Enjoy!

Read Full Post »

Citrus Gazpacho A trip to the American Southwest and blistering hot days prompt me to explore the world of chilled soups. After eating at Cafe Pasqual’s, a James Beard America’s Regional Cooking Classics award winner, in Santa Fe, New Mexico, I left a few pounds heavier. Not only did I eat every bit of food that was placed before me, I also toted home two of Cafe Pasqual’s cookbooks in my suitcase. In one of the books, Chef Katharine Kagel shares a much-requested recipe for a refreshing citrus-flavored gazpacho.

Citrus Gazpacho
Recipe from Cooking with Cafe Pasqual’s

INGREDIENTS
4 large ripe tomatoes
1 clove garlic, minced
1 tablespoon white wine vinegar
2½ cups freshly squeezed orange juice
Zest and fruit of 1 orange
Zest of 1/2 and fruit of 1 pink grapefruit
1/2 cucumber, peeled, seeded, and diced
1/2 yellow bell pepper, stemmed, seeded, and diced
1/4 medium red onion, diced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper

DIRECTIONS
1. Fill a large saucepan with enough water to cover the tomatoes. Place over high heat and bring to a full boil. While the water is heating, use the tip of a sharp paring knife to score a small X on the bottom of each tomato, just piercing the skin.

2. Put the tomatoes into the boiling water for 20 seconds. Use tongs to transfer the tomatoes to a large bowl filled with ice and water. (This will stop further cooking.) Allow the tomatoes to cool for a few minutes, remove them from the water, and peel their skins with either a paring knife or your fingers, starting at the scored end. Discard the peel.

3. Core and dice one tomato and reserve it. Slice the other tomatoes in half crosswise, and squeeze out the seeds. Remove the cores. Put the tomatoes into the container of a blender.

4. Place the garlic, vinegar, orange juice, and orange and grapefruit zests into the blender with the tomatoes and whirl. Transfer the puree to a serving pitcher or a serving bowl and add the cucumber, bell pepper, red onion, and olive oil.

5. To prepare the fruit, use a paring knife on a cutting board to cut off both ends of the grapefruit and orange so that the fruit can securely stand on end for cutting. Starting from the top of the citrus, slice off all the peel and pith, following the contour. All the fruit will now be exposed. Cradle the fruit in the palm of your hand you aren’t using for slicing, and use the paring knife to cut loose each fruit segment from the inner side of the membrane. Angle the long side of the blade between the fruit and the membrane toward the center of each segment, cutting in a V configuration. No membrane should be attached to the fruit segments.

6. Add the fruit segments to the gazpacho mixture and stir.

7. Add the salt, pepper, and cayenne to taste.

8. Chill well before serving.

Makes 6 cups

LINNELL’S NOTES
1. I couldn’t find pink grapefruit at my local market, so I used a red grapefruit instead.
2. The recipe didn’t indicate when to add the reserved diced tomatoes, so I added them in with the cucumbers, bell pepper, and red onions.
3. I added 1/8 teaspoon of cayenne pepper.
4. Chef Kagel notes in her recipe, “The trick to this recipe is to cut all the diced ingredients into uniform dimensions.”

Enjoy!

Read Full Post »

%d bloggers like this: