Friday, January 23, 2015

Italian Pecorino and Prosciutto Bread

A Good Winter Bread

A gray Ohio winter can challenge even the most positive, upbeat soul. So what can cheer up a Buckeye (other than a national championship!)? How about a nice warm bowl of soup and the tantalizing aroma of freshly baked bread. As the Cooking School staff at Jungle Jim's International Market begins cooking in 2015, we thought we would offer this flavorful Italian Pecorino and Prosciutto Bread recipe as a tasty accompaniment to hearty soup or stew. As you can see in the photo below, we enjoyed it for lunch as a grilled cheese sandwich!


Stir the yeast into the warm milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes.


Beat in the eggs, olive oil, and butter until well blended.



Combine 3½ cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough.



Work in the cheeses and the prosciutto.



The dough is sticky - don't be alarmed!


Transfer the dough to a floured work surface and knead, adding more flour if the dough is too sticky, until smooth and satiny, 7 to 10 minutes.



Shape the dough into 1 round and bulbous loaf.



Place on a baking sheet lined with parchment paper.



Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1½ to 2 hours.



Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack.



Slice and enjoy with soup or stew. Thinly slice and make a grilled cheese sandwich. 



Italian Pecorino and Prosciutto Bread

2 packages active dry yeast
½ cup warm milk (110 to 115°)
4 large eggs
¼ cup fruity olive oil
¼ cup (½ stick) unsalted butter, melted and cooled
3½ to 4 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Pecorino Romano cheese
½ cup shredded Fontina or provolone cheese
4 ounces thinly sliced prosciutto, cut into thin shreds


Stir the yeast into the milk in a large mixing bowl and let stand until dissolved, 5 to 10 minutes. Beat in the eggs, olive oil, and butter until well blended. Combine 3½ cups flour with the salt and pepper, add it to the yeast mixture, and stir to form a dough. Work in the cheeses and the prosciutto.

Transfer the dough to a floured work surface and knead, adding more flour if the dough is too sticky, until smooth and satiny, 7 to 10 minutes. Shape the dough into 1 round and bulbous loaf. Place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1½ to 2 hours.

Preheat the oven to 400°.

Bake the bread until the loaf sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack.

Makes 1 large loaf



Recipe: Sarah Leah Chase, Cold-Weather Cooking

Thursday, December 11, 2014

Gingerbread Biscotti

Cookies, Coffee and Christmas!

The holiday cooking classes are over and our staff has mixed, rolled, shaped and baked 9 different cookies for 80 students. If you are looking to add some new ideas to your holiday cookie trays and cookie exchanges, think about joining The Cooking School at Jungle Jim's International Market next year for our annual cookie extravaganza held in the beginning of December. With the class schedule winding down for 2014, we decided to take a break, have a cup of coffee and enjoy a ginger scented, crunchy biscotti. Leigh added a pretty holiday touch with a drizzle of white chocolate and a sprinkle of coarse sugar. Great aroma and taste - the perfect combination! The recipe for Gingerbread Biscotti from Fine Cooking is an interesting recipe that yields great results. Biscotti last a long time when stored in a tin and are a perfect treat when you're finally able to put your feet up and enjoy a well-deserved rest after the holidays.


Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment paper.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda. 


In a measuring cup, lightly whisk the molasses, eggs, and orange zest. 


Blend the dry ingredients on medium-low speed until well blended.


On low speed, briefly mix in the pecans and apricots.


With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.


Dump the dough onto an unfloured work surface.


Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky). Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes.


Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.


Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.


Leigh's decorative tip: Melt 2 ounces of white Ghiradelli chocolate, put it in a sandwich bag and snip off a corner and drizzle over the baked and sliced biscotti.



Gingerbread Biscotti
recipe from Fine Cooking

10 oz.(2-1/4 cups) unbleached all-purpose flour
1-1/4 cups packed dark brown sugar
2 tsp. ground ginger
1-1/4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. table salt
1/4 tsp. ground nutmeg
1/4 tsp. baking soda
4 oz. (1 cup) pecans, coarsely chopped
4 oz. (1/2 cup) lightly packed dried apricots, coarsely chopped
1/4 cup molasses
2 large eggs
2 tsp. finely grated orange zest (from about 1 medium navel orange)



Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.
Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

Leigh's decorative tip: Melt 2 ounces of white Ghiradelli chocolate and drizzle over the baked and sliced biscotti.















Tuesday, December 2, 2014

Steak and Red Wine Soup

Sumptuous Soup

If this soup could be rated, The Cooking School staff at Jungle Jim's International Market would give this the "Adult with Discriminating Taste Only" rating! We used the very best ingredients for this winter weather, hearty Steak and Red Wine Soup. Cooking school students enjoyed a Wine and Food pairing class with Leigh Barnhart Ochs, Dave Schmerr and Chip Emmerich. Wine aficionados will recognize the Burnet Ridge Winery label. Burnet Ridge Winery is a Cincinnati gem and if you have not tried Chip's wines, please consider doing so. After class, we had some award-winning Purple Trillium, so we used it in the soup. When using wine in cooking, use a wine you would drink. Anything labeled "cooking wine" is not something you would drink, nor would you want to, so don't use it in your cooking!


The beef we used for the soup was superb - 2 pounds of medium-rare New York Strip roast. A top sirloin would work, too. The beef was already cooked perfectly; it was leftover from the Wine and Food class with Burnet Ridge. Cut it into ½-inch dice. If you don't have leftover beef, you can sear a steak or grill it and use it for the soup in place of the New York Strip roast. 


Heat the olive oil in a 7-quart Dutch oven over medium-high heat and sauté the onions, carrots, celery and garlic.  



Saute until the vegetables are beginning to soften, about 8-10 minutes. 


Stir in remaining ingredients...



Including the delicious red wine and bring to a boil. 


 Reduce the heat, cover the pan and simmer 30 minutes, stirring occasionally.


Enjoy the tantalizing aroma. 


After 30 minutes of simmering, check for seasoning and dine with gusto! 



Steak and Red Wine Soup

Warm and satisfying, this hearty soup is a meal in a bowl. Add a chunk of crusty bread for a quick and delicious dinner.

2 tablespoons olive oil
1 large onion, diced
4 large carrots, peeled and diced
2 stalks celery, diced
3-4 cloves garlic, minced
2 pounds rare to medium rare steak, NY Strip, top sirloin, etc., ½-inch dice
4 cups beef broth
1 cup dry red wine
28 ounces canned crushed tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
Salt, to taste

Heat the olive oil in a 7-quart Dutch oven over medium-high heat and sauté the onions, carrots, celery and garlic until the vegetables are beginning to soften, about 8-10 minutes. Stir in remaining ingredients and bring to a boil. Reduce the heat, cover the pan and simmer 30 minutes, stirring occasionally.

Serves 6-8



Leigh’s Tips: Like most soups, this can be served immediately – but will taste even better if refrigerated overnight. Steak and Red Wine Soup freezes well for 2-3 months.

Monday, November 17, 2014

Gnocchi Gratin with Gruyere and Bacon

Comfort Food Season is Here!

The weather forecast greatly influenced the recipe we chose to make today! Blustery winter weather pairs perfectly with warm, cheesy comfort food like Gnocchi Gratin with Gruyere and Bacon. The aroma of applewood smoked bacon and baking cheese always seems to draw people to the kitchen. Those staff people lucky enough to be there when the gnocchi came out of the oven were very pleased indeed. The Cooking School staff at Jungle Jim's International Market really enjoy recipes that are easy to prepare when returning home from work. Odds are you will add this recipe to your culinary repertoire. Shelf stable gnocchi makes for a less-than-typical but oh-so-delicious ingredient for cheesy comfort food. It can be prepared in a variety of ways and we are happy to introduce you to it!


Gia Russo makes a 16 ounce mini gnocchi, vacuum sealed package that works perfectly for this dish. The mini gnocchi make for just the right size bite. You'll find this gnocchi in the International section in the aisle next to all the dry pastas. Once you open the package, gently break the gnocchi apart. Besides the great taste, the best thing about using this gnocchi  is that you don't have to boil it first - just use it right out of the package! Please note that you can use the gnocchi right out of the package for just this recipe.


Preheat the oven to 400° and grease a 7x11-inch baking dish.

Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the scallions and sauté 2-3 minutes, until softened.


Whisk in the flour until smooth.


Gradually whisk in the milk, then wine. 


Continue cooking and whisking until the sauce thickens, 3-4 minutes.


Remove from heat, add the Gruyere, ¼ cup Parmesan cheese, salt and pepper and stir until the cheese is melted.


Add the cooked, crumbled bacon and mix well. 


Add gnocchi and stir until well mixed.


Transfer to the prepared baking dish.

Sprinkle with ¼ cup Parmesan and sprinkle top lightly with pepper. 


Bake 25-35 minutes, until hot, bubbly and top is lightly browned. Remove from oven and allow to stand 5-10 minutes before serving.


Gnocchi Gratin with Gruyere and Bacon

2 tablespoons butter
3 scallions, white and green parts, chopped
¼ cup all-purpose flour
2 cups milk
2 tablespoons white wine
3 ounces shredded Gruyere cheese
½ cup Parmesan cheese, divided use
Pinch of salt
¼ teaspoon pepper
3 thick bacon slices, cooked crisp and crumbled (applewood)
16 ounces mini gnocchi, vacuum sealed package (Gia Russo)


Preheat oven to 400°. Grease a 7x11-inch baking dish.

Melt butter in a large saucepan over medium heat. Add scallions and sauté 2-3 minutes, until softened. Whisk in flour until smooth. Gradually whisk in milk, then wine. Continue cooking and whisking until sauce thickens, 3-4 minutes. Remove from heat, add Gruyere, ¼ cup Parmesan cheese, salt and pepper, stir until cheese is melted. Add bacon and mix well. Add gnocchi and stir until well mixed.

Transfer to prepared dish, sprinkle with ¼ cup Parmesan and sprinkle top lightly with pepper. Bake 25-35 minutes, until hot, bubbly and top is lightly browned. Remove from oven and allow to stand 5-10 minutes before serving.

Serves 6 as a side dish

Thursday, November 6, 2014

Beef Stroganoff

Elegant Comfort Food

Do the words "beef stroganoff" conjure up the image of a strange concoction served to you as a child? Maybe some chunks of mystery meat swimming in a puddle of thick sauce with mushy noodles on the side? Well, let's dispel the bad memories and allow The Cooking School at Jungle Jim's International Market to introduce you to an elegant rendition of this cold weather classic. Our staff readily admits that we are lucky to have access to a cook's fantasy food world right below our cooking school kitchen, so we would like to share with you the ingredients you can pick up here to make a sensational Beef Stroganoff dinner.


Extra broad egg noodles are a delicious base upon which to serve the stroganoff. Follow the directions on the package to prepare them. 

Demi-glace adds an intense base of flavor to soups and stews. Demi-glace is a rich brown sauce composed of beef stock and Madeira or sherry which has been cooked until it is reduced by half to a thick glaze that coats a spoon. You will find the demi-glace in the French trailer on the shelf. Once you open the container, it must be refrigerated.


A selection of fresh, sliced mushrooms will add a hearty flavor, interesting texture and visual appeal. Heat the olive oil in a skillet and cook the mushrooms until they are browned, about 6-8 minutes. Please note that if you are using shiitake mushrooms, use only the cap and discard the tough stems.


Remove the mushrooms from the skillet and add  the chopped onions. Sauté the onions, adding a drizzle of olive oil if needed, until they begin to soften and brown, about 5-8 minutes.


Return mushrooms to the skillet with the onions and sprinkle with flour, stirring until well blended. 



Slowly add broth, stirring well.  



Then add the tomato paste, stirring constantly until thickened, about 2-3 minutes.



Add the sherry, demi-glace, salt, pepper and tarragon and stir well. 



Return beef to skillet and simmer to heat through. We had cooked beef leftover from another recipe, so this beef stroganoff is an ideal recipe that will highlight a good quality beef. If you don't have leftover beef, you can brown a steak in the skillet first, let it set and then slice it to add at this point in the recipe.



Stir in sour cream and adjust the seasoning to your taste. 



Serve over hot noodles and enjoy this hearty dish for dinner.



Beef Stroganoff

2 tablespoons olive oil
8 ounces sliced mushrooms, cremini, shiitake, button or a mix
1 large onion, chopped
1 tablespoon all-purpose flour
2 cups beef broth
2 tablespoons tomato paste
¼ cup dry sherry
1-2 tablespoons “More Than Gourmet” demi-glace, optional
Salt and pepper, to taste
¾ teaspoon dried tarragon
1½ pounds cooked, rare to medium-rare, beef tenderloin or other steak, thinly sliced
2-3 tablespoons sour cream

Cooked egg noodles, for serving


Heat olive oil in a skillet and cook mushrooms until they are browned, about 6-8 minutes. Remove mushrooms from skillet and add onions. Sauté onions, adding a drizzle of olive oil if needed, until they begin to soften and brown, about 5-8 minutes. Return mushrooms to skillet and sprinkle with flour, stirring until well blended. Slowly add broth, stirring well, then tomato paste, stirring constantly until thickened, about 2-3 minutes. Add sherry, demi-glace, salt, pepper and tarragon and stir well. Return beef to skillet and simmer to heat through. Stir in sour cream, adjust seasoning and serve over noodles.


Serves 4