Wednesday, October 22, 2014

Chocolate Tart

Chocolate Craving

Do you have a sweet tooth? A deep-down chocolate craving that demands satisfaction? The Cooking School at Jungle Jim's International Market would like to suggest an afternoon of baking a rich chocolate tart that is worth the effort. Besides the decadent aroma, you'll be rewarded with a rich slice of creamy chocolate encased in a buttery crust. If you happen to have whipped cream and fresh raspberries, you could present your guests with an impressive dessert. Give some serious thought. You deserve this!



Make the pastry from our recipe for Tart Shell Pastry Crust.  Form the dough into a disk and wrap it in plastic; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Lay the dough inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. 


Remove the excess dough from the top of the pan with a knife or rolling over it with a rolling pin. Refrigerate the tart for 15 minutes.


Preheat the oven to 350°.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown.


 Set aside to cool and lower the oven temperature to 325°. 


Now it's time to make the chocolate filling! Heat the heavy cream and milk in a saucepan over medium-low flame until it simmers slightly around the edges. 


Remove from the heat; add the chopped chocolate and stir until melted and smooth. Add the sugar and salt and whisk until well incorporated. 


Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. 


Pour the filling into the baked and cooled tart shell. 


Stop to admire all that glossy, chocolate filling. Breath deeply. Now move on.

Bake at 325° for 30-35 minutes until the filling is a bit puffy. The outside 2-inches of filling will be set and the surface is glossy. 


Cool before cutting and store in the refrigerator. Enjoy with an espresso or any other beverage suited to pairing with a lovely chocolate dessert.



Chocolate Tart


Filling:
1 cup heavy cream
1/4 cup whole milk
10 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature


Make the pastry: Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Lay the dough inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. Remove excess dough from top of pan with a knife or rolling over it with a rolling pin. Refrigerate the tart for 15 minutes.

Preheat the oven to 350°.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Set aside to cool and lower the oven temperature to 325°.

To make the filling: Heat the heavy cream and milk in a saucepan over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smooth. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325° for 30-35 minutes until the filling is a bit puffy, outside 2-inches of filling is set and the surface is glossy. Cool before cutting and store in the refrigerator.

Serves 8-12


Tuesday, October 14, 2014

Apple Butter Pork Tenderloin

Apples and Pork - A Classic Combination

Ohio-grown apples are in abundant supply this fall at Jungle Jim's International Market. Apple butter and apple sauce making are in full swing in kitchens all over the United States. It's just that time of year. Whether apple butter is on your "to make" list or not, you can still enjoy the perfect pairing of pork and apples with this simple recipe for Apple Butter Pork Tenderloin. At Jungle Jim's, pork tenderloins are purchased in a package that contains two. Our featured recipe makes one tenderloin, but you can easily double the recipe and guarantee you'll have leftovers! We included a side of steamed vegetables, but scalloped or au gratin potatoes would be an excellent alternative.


This is how the pork tenderloins are sold at Jungle Jims. You'll get 2 tenderloins that are the same size. Make one for dinner and freeze the second one. Or make two!


Trim the silverskin and excess fat from the pork. A nice sharp knife makes this job easier!



Taking the time to remove the silverskin is worth the trouble. Silverskin is tough and chewy. The tenderloin will look clean when you are finished. Grease a shallow baking dish that is slightly larger than the meat.


Combine the apple butter, brown sugar, apple brandy, cinnamon and cloves in a small bowl and mix well. If you don't keep apple brandy on hand, you can use bourbon or apple juice. The Cooking School staff likes to use the Windy Acres brand of apple butter because it doesn't contain high fructose sugar.


Place the cleaned pork in the prepared pan and sprinkle with salt and pepper. Pour on the apple butter sauce.



Cover the pork completely with the sauce.


Bake for 30-35 minutes in a preheated 350 degree oven or until the internal temperature of the pork reaches 155°.



Allow the pork to rest for 5-10 minutes before slicing. Serve drizzled with the sauce from the pan. Enjoy!


Apple Butter Pork Tenderloin

One pork tenderloin, about 12-14 ounces
Salt and pepper
½ cup apple butter
¼ cup brown sugar
1 tablespoon apple brandy, bourbon or apple juice
¼ teaspoon cinnamon
¼ teaspoon ground cloves


Preheat oven to 350°. Grease a shallow baking dish that is slightly larger than the meat.

Trim silverskin and excess fat from pork. Place pork in prepared pan and sprinkle with salt and pepper. Combine remaining ingredients in a small bowl and spread over pork. Bake 30-35 minutes, until internal temperature of pork reaches 155°. Allow to rest 5-10 minutes before slicing. Serve drizzled with sauce from the pan.


Serves 2

Wednesday, October 8, 2014

Pumpkin Spice Kettle Corn


Pumpkin Spice Craze

We decided to ride the tidal wave of pumpkin spice love! Please don't let it be said that The Cooking School at Jungle Jim's International Market ignores a culinary phenomenon.  So in honor of fall, pumpkins and pumpkin pie spice, Leigh popped a fragrant batch of Pumpkin Spice Kettle Corn in the Whirley Pop for all of us to enjoy. Thanks, Leigh! 


Freshly grated nutmeg is always preferred! You can purchase a nutmeg grater in Gourmet Galeria and whole nutmegs in the baking supplies aisle. Mix all the pumpkin pie spice ingredients in a small bowl. Measure 1 tablespoon for the popcorn recipe. Store the rest of the mixture in a clean, glass jar. 


Premium popcorn is a must. The popped kernels will be large and fluffy. If the coconut oil is hard, you can soften it a bit in the microwave. Mix the 1 tablespoon of pumpkin pie spice, salt and sugar together in a small bowl.


Place the coconut oil in a Whirley Pop or large, heavy stainless steel pot. Turn the heat to medium-high and add 2-3 popcorn kernels and cover.



When they begin to pop, add the remaining popcorn and ...



the Pumpkin Spice/sugar/salt mixture and cover again.



When you turn the handle, the sugar mixture will blend with the kernels.



Slowly crank the handle of the Whirley Pop or gently shake the stainless steel pot back and forth.



As the popping slows, turn off the heat and carefully remove the lid, tilting it away from your face to allow the steam to escape.



Pour the popcorn onto a large parchment-lined sheet pan and cool completely. This is the perfect fall sweet/salty snack with a tall glass of ice-cold apple cider. Again, thanks, Leigh!



Pumpkin Spice Kettle Corn

Pumpkin Spice Mix:
1 tablespoon cinnamon
¾ teaspoon allspice
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves

Mix ingredients in a small bowl. Measure 1 tablespoon for popcorn recipe.


Kettle Corn:
1 tablespoon Pumpkin Spice Mix
½ cup granulated sugar
1¼ teaspoons kosher flaked salt
2 tablespoons coconut oil
½ cup popcorn


Combine Pumpkin Spice Mix, sugar and salt in a small bowl and stir until well combined.

Place coconut oil in a Whirley Pop or large, heavy stainless steel pot. Turn the heat to medium-high.

Add 2-3 popcorn kernels, cover and when they pop, add the remaining popcorn and Pumpkin Spice/sugar/salt mixture and cover again.

Slowly crank the handle of the Whirley Pop or gently shake the stainless steel pot back and forth. As the popping slows, turn off the heat and carefully remove the lid, tilting it away from your face to allow the steam to escape.

Pour the popcorn onto a large parchment-lined sheet pan and cool completely.


Makes 12 cups

Wednesday, October 1, 2014

Fresh Tomato Tart

Saying Farewell To Summer Tomatoes

It is with heavy hearts The Cooking School bids a fond farewell to garden fresh tomatoes. We know the Grainger tomatoes from Tennessee taste good and Romas are available year round, but let's be honest - there is no substitute for a locally grown tomato! So as a last salute to summer tomatoes, we present for your dining pleasure a Tomato and Onion Jam Tart. This quick and easy tart is made with phyllo dough - no need to prepare a crust. We opted to cut the tart into round, appetizer servings for the photo, but sliced into generous squares with a side salad, it will make a light and flavorful dinner. Heirloom varieties are still available at Jungle Jim's International Market, so this tart could be served at your house tonight!


Assemble the ingredients before starting. We selected the yellow and the red heirloom tomatoes and then added a handful of grape tomatoes to fit into the open nooks and crannies.


Line the bottom of buttered pan with 1 sheet of phyllo dough and brush lightly with butter. Repeat layers with remaining 7 sheets of phyllo, brushing lightly with butter between each sheet of phyllo (Keep dough covered with plastic wrap and a damp towel if necessary between layers to prevent it from drying out.)


Stir the jam to loosen it up; it will be easier to spread.


Using a pastry brush, lightly brush the onion jam over the last layer of phyllo.


Sprinkle the shredded mozzarella cheese evenly over the jam.


Don't be tempted to use more jam or cheese. The result will be a soggy, greasy and heavy slice of tart.


Arrange the sliced tomatoes over the cheese, nestling the spaces between the large heirloom slices with sliced grape tomatoes.


Sprinkle with dried oregano, thyme, salt and pepper.


Finally, sprinkle the remaining Parmesan cheese on top.


Bake 35-40 minutes, or until lightly golden brown. Remove from the oven and cool 3-5 minutes before slicing.



Tomato and Onion Jam Tart

5 tablespoons butter, melted
8 sheets phyllo dough (9x13-inch sheets), thawed overnight in the refrigerator
2-3 tablespoons Roasted Onion Garlic Jam or Fig Jam
4-5 ounces shredded mozzarella or Italian blend cheese
2 medium/large heirloom tomatoes, thinly sliced
Handful grape tomatoes, sliced
½ teaspoon dried oregano
¼ teaspoon dried thyme
Salt and pepper, to taste
¼ cup shredded Parmesan cheese


Preheat oven to 375°. Brush a 9x13x1-inch rimmed baking pan (quarter sheet pan) with some of the melted butter.

Line bottom of buttered pan with 1 sheet of phyllo dough and brush lightly with butter. Repeat layers with remaining 7 sheets of phyllo, brushing lightly with butter between each sheet of phyllo (Keep dough covered with plastic wrap and a damp towel if necessary between layers to prevent it from drying out.)

Brush onion jam lightly over the last layer of phyllo. Sprinkle mozzarella cheese evenly over jam. Arrange tomatoes over cheese, filling spaces between large heirloom slices with sliced grape tomatoes. Sprinkle with oregano, thyme, salt, pepper and Parmesan cheese.

Bake 35-40 minutes, or until lightly golden brown. Remove from oven and cool 3-5 minutes before slicing.

Serves 4 as an entrée



Wednesday, September 24, 2014

Broccoli Cauliflower Cheese Soup

Cool Weather = Soup!

Welcome back soup weather! If you enjoy autumn weather, chilly mornings give eager foodies permission to start thinking about and paging through soup recipes - somewhat like the gardener's equivalent of dreaming as they look through seed catalogs. Remember those big bowls of steamy, fragrant soup? They're back!! The Cooking School at Jungle Jim's International Market is offering you a chance to initiate soup season with a creamy and delicious Broccoli Cauliflower Cheese Soup. Bright green heads of broccoli, creamy cauliflower and orange carrots provide a nutritious punch of flavor and bursts of color. We garnished the soup with some pumpernickel croutons, but you can serve your soup with crusty bread or crunchy crackers.


The step is to chop the vegetables by hand or in a food processor. You don't want to pulverize them in the food processor, so keep an eye on the size while you pulse/chop. 


Melt the butter in a 4 to 5-quart pan over medium heat; sprinkle the flour over the butter and whisk to combine.


You'll want a smooth, bubbly mixture.


Slowly whisk in the chicken broth until smooth.


The result will be a slightly thickened, smooth mixture.


Add the chopped carrots, celery and onions.


Stir and bring to a simmer. Cover the pan and simmer 20 minutes, stirring occasionally.


Add the chopped broccoli and cauliflower florets and simmer 15-20 minutes, stirring 
occasionally, until the vegetables are very tender.


Cube the cheese and ready the half and half. We are going to be honest - there just isn't a very good substitute for Velveeta cheese in this soup. It imparts a cheesy flavor and a nice, smooth consistency because it melts evenly. We can't guarantee the results if you choose to use another type of cheese. We guarantee an empty soup bowl if you do!

  
Add the cheese cubes and stir until melted.


Stir in the half-and-half, ¼ cup at a time, until the soup reaches your desired consistency. Season to taste with salt and pepper and heat through and serve. It tasted really good!


Broccoli Cauliflower Cheese Soup

¼ cup butter
¼ cup flour
2½ cups chicken broth
1 cup finely chopped carrot
1 cup chopped celery
1 small onion, finely chopped
½ pound broccoli florets, chopped
½ pound cauliflower florets, chopped
1 pound processed cheese spread, cubed
¼ -¾ cup half-and half, to thin to desired consistency
Salt and pepper, to taste


Melt butter in a 4 to 5-quart pan over medium heat; sprinkle flour over butter and whisk to combine. Slowly whisk in chicken broth until smooth. Add carrots, celery and onions; stir and bring to a simmer. Cover pan and simmer 20 minutes, stirring occasionally. Add chopped broccoli florets and simmer 15-20 minutes, stirring occasionally, until vegetables are very tender. Add cheese cubes and stir until melted. Stir in half-and-half, ¼ cup at a time, until soup reaches desired consistency. Season to taste with salt and pepper and heat through.

Serves 4


From Leigh’s cookbook Be Your Guest