Recipes

» Michael Vyskocil - ROASTED GARLIC RECIPE

Garlic is indispensable to most professional chefs. Sharp and spicy when used raw, it turns almost nutty when sauteed. When roasted, garlic becomes sweet and mild and can take on many different personalities. Roasting garlic is a simple process; you'll enjoy caramelized cloves that are as soft as butter. Roasted garlic cloves are delicious when spread on toasted bread, on top of grilled meat or fish and as a flavoring for sauces.

Roasted Garlic
6 to 8 heads of garlic
Olive oil
Salt and freshly ground pepper, to taste
Juice of one lemon (if you want to store the roasted garlic)
Fresh parsley, if desired

1. Heat oven to 400 degrees F. Place the garlic bulbs in a baking dish; drizzle with olive oil. Spinkle the bulbs generously with salt and pepper.

2. Place the baking dish in the center of the oven; roast the garlic heads until they are soft when poked with the point of a sharp knife, about 1 hour.

3. Cut off the tops of the garlic heads and squeeze out the soft cloves from their papery shells. Use immediately, or if you plan to store the roasted garlic, squeeze the garlic cloves into a jar; cover the jar with olive oil and add lemon juice on top of the cloves. Flavor with fresh parsley, if desired. Seal the jar and store in the refrigerator, tightly covered. The roasted cloves will last about ten days if kept in the refrigerator this way.

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» Michael Vyskocil - RECIPES WITH THYME

Experience the refreshing flavor of thyme in a light dessert, Lemon-Thyme Granita, and the quick side dish, Capellini with Tomatoes, Watercress, and Herbs.

Lemon-Thyme Granita

SERVES 10

To avoid last-minute preparations for this dessert, make this frosty confection up to a week in advance of serving.

3 cups water

1 cup sugar

11 sprigs lemon balm (optional)

1/2 cup fresh lemon juice

Rind of 2 lemons, finely grated

1 tablespoon snipped fresh thyme leaves, stems removed

1/4 cup lemon-flavored vodka (optional)

10 whole lemons, for shells (optional)

Almond extract (optional)

Fresh berries, if desired

1. In a heavy saucepan, bring the water, sugar, and 6 sprigs of lemon balm, if using, to a boil over medium-high heat until the sugar dissolves. Remove from the heat; discard the lemon balm and cool syrup over a bowl of ice water until cold.

2. In a metal bowl, whisk together the syrup, lemon juice, lemon rind, thyme, and vodka, if using, and place in the freezer. For faster freezing, pour the mixture into a shallow dish such as a pie plate. Whisk the mixture every 30 minutes until frozen, about 3 to 4 hours.

3. If using the lemons, remove the ink on the lemons by rubbing with almond extract. Cut off one quarter of each lemon at the stem end. Using a grapefruit knife, cut between the pulp and the pith of each lemon. Remove the pulp with a grapefruit spoon or a melon baller, scraping the shell clean.

4. Break the frozen mixture into small chunks. Transfer the chunks to a chilled mixing bowl. Beat with an electric mixer on medium speed until the mixture is fluffy but not melted. Return the mixture quickly to the container used to freeze the mixture. Cover and freeze until the mixture is firm. Store, covered, in the refrigerator up to 1 week.

5. To serve, scrape across the top of the granita with a tablespoon and form the granita into 2-inch balls. (If the mixture is very firm and unable to be formed easily, you may need to let it stand for 5 minutes at room temperature.) Mound the balls in each lemon shell, if desired, or in a serving glass. Garnish with half a sprig of lemon balm, a few sprigs of thyme, or a few fresh berries, if desired.

Capellini with Tomatoes, Watercress, and Herbs

SERVES 4

Watercress leaves add a spicy, peppery taste to this fresh and easy salad. For a lighter flavor, use spinach leaves in place of the arugula and less strong-flavored herbs from the oregano, tarragon, and summer savory used here. Serve the salad at room temperature; chill any leftovers.

1/4 cup extra-virgin olive oil

1 onion, cut into 1/2-inch dice

2 small garlic cloves, minced

1/2 teaspoon coarse salt, plus more for water

1/4 teaspoon freshly ground black pepper

4 plum tomatoes, seeded and cut into 1/2-inch pieces

2 cups small arugula leaves or torn fresh spinach

1 cup watercress leaves

1/2 cup chopped assorted fresh herb leaves, stems removed*, such as thyme, basil, oregano, summer savory, tarragon, and Italian parsley, plus 7 whole leaves of basil

1 pound dried capellini

Shaved Parmesan cheese, for garnish

Lemon wedges, for garnish

1. Heat 1 tablespoon of oil in a large heavy saucepan over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until the onions are golden, about 10 minutes.

2. Reduce the heat to medium low; add the tomatoes, arugula or spinach, watercress, and chopped herbs. Simmer until heated through, about 5 minutes.

3. Cover a large pot of salted water, and bring to a boil. Drop the pasta into the boiling water; stir to keep the pasta from sticking together. Cook until al dente; drain, reserving a few tablespoons of the cooking liquid. Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Fry the basil leaves until they begin to curl. Using a slotted spoon, transfer the leaves to paper towels to drain. Drain the pasta, and transfer to a serving bowl. Top with the vegetables; toss to combine. Serve sprinkled with basil leaves, Parmesan, and lemon wedges.

*Note: The herb leaves are easier to remove from the stems if you plunge the herb bunches briefly into ice water. Shake off the excess water before removing the leaves.

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» Michael Vyskocil - Vegetable Broth Recipe

For those readers who've requested the Vegetable Broth recipe, here it is. This will make 8 cups of stock.

Vegetable Broth

6 large carrots, washed and cut into large pieces

1 head of garlic, unpeeled

3 medium onions, peeled and quartered

4 turnips, washed and cut into large pieces

4 leeks, washed and cut into large pieces

1 bunch fresh thyme leaves

1 bunch fresh flat-leaf parsley

1/2 bunch fresh oregano

1 bay leaf

2 Granny Smith apples, peeled, cored and quartered

4 celery stalks, cut into large pieces

5 quarts water

In a large, heavy stockpot, add the carrots, garlic, onions, turnips, leeks, thyme, parsley, oregano, bay leaf, apples and celery. Pour the water over the vegetables and bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 2 1/4 hours.

Strain and discard the cooked vegetables. Continue cooking over medium heat until the mixture is reduced to 2 quarts, which will take about 1 more hour.

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» Michael Vyskocil - Homemade Polenta Recipe

Homemade Polenta

4 cups homemade or low-sodium canned chicken stock

1 cup polenta (coarsely ground yellow cornmeal)

1 teaspoon coarse kosher salt

3 tablespoons unsalted butter

Preheat the oven to 375 degrees Fahrenheit.

In a large saucepan, bring the chicken stock to a boil and very slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon, until the spoon can stand up straight by itself in the mixture, about 15-18 minutes.

When the polenta is done, stir in the salt and butter. Pour the polenta into a lightly buttered baking dish. Bake until firm, about 20 minutes. Remove from oven. Let the polenta cool before using or refrigerate it overnight before using.

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» Michael Vyskocil - Beef Broth Recipe

Beef Broth

Makes About 7 Cups

The butcher can cut veal bones into small pieces for you. This beef broth is great as a base for quick, homemade soups any time.

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme or 1/4 teaspoon dried

2 sprigs fresh oregano or 1 teaspoon dried

1 dried bay leaf

5 whole black peppercorns

2 pounds beef shank cross cuts

2 pounds veal bones, cut into small pieces

1 small onion, peeled and quartered

1 medium carrot, cut into thirds

1 medium celery stalk with leaves attached, cut into thirds

1 cup dry red wine

1. Preheat the oven to 400 degrees Fahrenheit. Tie the parsley, thyme, oregano, bay leaf, and peppercorns in a piece of cheesecloth to make a seasoning packet. Set aside.

2. Arrange the beef shank, veal bones, onion, carrot, and celery in an even layer in a large roasting pan. Roast, turning ingredients every 20 minutes, until the vegetables and the bones are deep brown in color, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large Dutch oven, and set aside. Pour off the fat from the roasting pan, and discard. Place the roasting pan over medium heat on the stove. Add the red wine, and stir, using a wooden spoon to loosen any browned material from the bottom of the pan; boil the mixture until the wine becomes reduced by half, about 10 minutes. Pour the mixture into the Dutch oven.

3. Add 6 cups cold water to the Dutch oven, or more if needed to cover bones. Do not reduce amount of water; cover and bring to a boil, then reduce the heat to a simmer so that bubbles only occasionally rise to the surface. Add the reserved seasoning packet. Skim foam from the broth's surface. Continue to simmer the broth over low heat for 3 hours. During simmering, a foam will form on the surface of the liquid; skim off with a slotted spoon. Repeat skimming as needed. Add water if at any time the level at the surface of the broth drops below the bones.

4. Prepare an ice-water bath. Strain the broth through a cheesecloth-lined sieve into a large bowl. Discard the vegetables, meat, bones, and the seasoning packet. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.

5. Transfer the broth to airtight containers. Label the containers of broth and refrigerate up to 24 hours or freeze up to 4 months for future use. If using the broth in a recipe, refrigerate for at least 12 hours or overnight so the fat coagulates on the top and can be skimmed. If storing, allow the fat to remain on top, since it will "seal" the broth.

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» Michael Vyskocil - Pastry for Double-Crust Pie Recipe

Pastry for Double-Crust Pie

Makes Enough for 2 Piecrusts

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 pound (2 sticks) cold unsalted butter, cut into small pieces

1/2 cup ice water

1. In a bowl, stir together the flour, salt and sugar. Using a pastry blender, cut the butter into the dry ingredients until the pieces are the size of small peas. (If you have a food processor, you can use it to pulse the dry ingredients together first. Once you add the butter, pulse for about 20 seconds until the mixture resembles coarse meal.)

2. Add 1/2 cup ice water over the flour mixture, tossing with a fork until all of the dough is moistened. Depending on the humidity at the time you're making it, you may need to add more water as needed, 1 tablespoon at a time. You don't want a big sopping wet ball of dough. Just as soon as the pie crust comes together in the bowl (much like bread dough), stop adding water. (If you're using your food processor, you can add the 1/2 cup ice water in a slow steady strem through the feed tube with the machine running. Process just until the dough holds together. Do not process any longer than 30 seconds.)

3. Turn the dough out onto a flat round on a piece of plastic wrap and chill for at least 1 hour before using.

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» Michael Vyskocil - Ginger Cookies

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking soda

1/4 teaspoon coarse salt

1 tablespoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 cup (2 sticks) plus 2 tablespoons unsalted butter

1/2 cup packed dark-brown sugar

1 cup granulated sugar

1 large egg

1/4 cup unsulfured molasses

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, and cinnamon; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy; about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form dough into a flat round; wrap in plastic wrap. Chill the dough at least 2 hours or overnight.

3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Pour the remaining granulated sugar into a bowl. Form the dough into 1-inch rounds; roll each ball in the sugar. Place the sugar-coated balls on the prepared baking sheets, spacing the balls about 2 inches apart. Using the palm of your hand, flatten each ball slightly into a flat disk.

4. Bake the cookies until brown, rotating the sheets from top oven rack to bottom and bottom to top halfway through baking to promote even browning, about 10 minutes. Transfer the cookies to a cooling rack. Store cookies in an airtight container up to 1 week.

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» Michael Vyskocil - Royal Icing

Makes About 2 1/2 Cups

4 cups sifted confectioners' sugar

6 tablespoons water

3 tablespoons meringue powder

In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, water and meringue powder on low speed until all ingredients are moistened, scraping sides of the bowl constantly. Beat on medium-high speed for about 7 to 10 minutes or until icing is thick and glossy. Use immediately or cover tightly with plastic wrap.

Note: Frosting will soften upon standing. If necessary, beat the frosting again with an electric mixer on medium-high speed until it thickens.

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» Michael Vyskocil - Gingerbread Cookies

Makes 2 dozen 3-inch cookies

1/2 cup (1 stick) unsalted butter, softened

1/4 cup dark molasses

1/2 cup dark brown sugar

2 cups all-purpose flour

1 1/4 teaspoons ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and add the molasses. Beat well.

In a large bowl, combine the brown sugar, flour, ginger, cinnamon and baking soda. Beat the dry ingredients into the butter mixture until all of the ingredients have been incorporated.

Remove the dough from the mixing bowl; halve the dough and flatten into one-inch-thick rounds. Wrap each round in plastic wrap and chill for at least 1 hour.

Preheat the oven to 350 degrees F.

On a lightly floured surface, roll the dough until it is about 1/4-inch thick. Cut into desired shapes with a 3-inch floured cookie cutter.

Place the cookies one inch apart on parchment-lined baking sheets. Bake for about 12 minutes or until the edges are lightly browned. Cool for two minutes on the baking sheets, then transfer to wire racks to cool completely.

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» Michael Vyskocil - Chocolate Butter Cookies

Makes about 2 dozen cookies

3/4 cup unsalted butter, softened

1/4 cup granulated sugar

1 large egg

2 ounces semisweet chocolate, melted

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon pure vanilla extract

Combine the butter, sugar, egg and chocolate in a medium bowl. Add the flour, baking powder and vanilla; mix well. Cover the dough and refrigerate until firm, about 4 hours or overnight.

Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into desired shapes with a cookie cutter. Place the cookies about one inch apart on a parchment-lined baking sheet. Bake for about 8 to 10 minutes or until lightly brown. Transfer to wire racks to cool completely.

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