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A confession: I use salted butter because it is what I have on hand. So I use a little less salt than is called for in the recipe. Use the salt amounts given if using unsalted butter. Bad Cathy. (It works out fine.) And if you look at the photo, you’ll she that I cut the pears in quarters rather than eighths … always testing to see what I like best.

2. Pears: Peel, halve and core pears. Set aside 1 pear half and reserve for another use (maybe a nice snack for the baker). Cut remaining 5 pear halves into 4 wedges each. k gas station jobs Arrange pears in circular pattern around cake pan with tapered ends pointing inward. Arrange two smallest pear wedges in center. (I’ve noticed that sometimes the pears are so long there is no room in the center, so I just snuggle them closer together …)

4. Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 1 hour to 1 1/4 hours, rotating pan after 40 minutes. Let cake cool for 15 minutes (set a timer because this timing is important). Carefully run paring knife or offset spatula around sides of pan. Invert cake onto wire rack set in rimmed baking sheet; discard parchment. Let cake cool for about 2 hours and transfer to serving platter.

The yellowtail is caught locally and cooked to perfection; fork cut, its caramelized surface reveals a lovely central streak of pink. The corn, oh the corn, is rich in thyme-scented cream and mellowed-out garlic. Mellgren points out that it’s creamed corn, not cream corn; creamed corn is luxuriously simmered in heavy whipping cream that’s augmented with the silky corn milk grated from the cobs’ exteriors. Once pureed and augmented with a few whole kernels, it’s smeared to cover the plate with a blanket of irresistibility.

• Prepare creamed corn. Cut corn kernels off cobs; don’t cut too close to the cob (leave some “meat” attached to the cob); cut atop a clean kitchen towel to corral the kernels. Set kernels aside. Grate cobs on a box grater set over bowl or rimmed plate to extract corn milk; set aside. In large deep skillet cook garlic and shallots in oil on medium-high heat until shallots soften. Season with salt and pepper. Reserving about 1/2 cup of kernels, add remaining kernels to skillet; cook until just barely tender. electricity notes for class 10 Add thyme (tie string to pan handle) and cream; simmer about 15 minutes. Add corn milk to cream mixture and let cook for another 5 minutes. Puree corn and cream mixture with an immersion blender or blender until smooth. Return pureed corn to put and add reserved corn; simmer 5 minutes. Taste and add more salt, or pepper (or both) if needed.

• Prepare vegetable mixture. Heat oil in large skillet on high heat. Add mushrooms and sauté until lightly browned. Add asparagus and summer squash; sauté until squash is just barely tender, about 3 minutes. Add garlic and shallot and sauté 1 minute. Add white wine, salt and pepper. Cook until wine is reduced. Season with a good pinch of fresh herb mix. Taste and adjust seasoning as needed. (Just before serving, add a little more of that herb mix.)

• Prepare fish: Heat oil in large skillet until almost smoking on medium-high heat. Add fish, pressing it down gently. electricity laws in india Reduce heat to medium. Once crust is achieved, about 3 minutes, turn it. Add butter and cook about 2 additional minutes. To plate, spread creamed corn over surface of each dinner plate. Place a generous scoop of vegetable mixture on one side. Place fish next to mixture leaning one side of fish on vegetables so that it is on a slant. Top fish with relish. Serve.

Chef Adams’ culinary creativity is mind-boggling. Delectable ideas backed up with well-honed culinary skills, flow at full tilt. The acclaimed chef recently has expanded his restaurant holdings in Orange County. In addition to his award-winning Three Seventy Common in Laguna Beach, he now owns and operates Parallel Pizza in Dana Point, as well as Buttermilk Fried Chicken in Old Towne Orange.

4. For Coleslaw: Prepare vinaigrette. In large bowl, whisk all ingredients except oil until blended and salt dissolves. Add oil in thin stream, whisking constantly until emulsified. Toss cabbage with enough vinaigrette to coat. Add jalapeno slices and toss. electricity and magnetism review sheet Taste and adjust seasoning as needed. Best made 20 to 25 minutes before serving for the most desirable crunch but can be held longer if needed.

5. Fry chicken: Remove chicken from refrigerator. Heat oven to 350 degrees. Heat oil (enough to deep fry) to 350 degrees in deep pan. Dredge each piece in flour mixture and dip in batter. Dip in flour mixture again and cautiously ease one by one into heated oil. Deep-fry for approximately 4 to 5 minutes or until nicely browned. Place on rimmed baking sheet and place in preheated oven for a few minutes until cooked through with an internal temperature of 160 degrees.

1. Adjust oven rack to middle position and preheat to 350 degrees. Ease chilled dough into a 9 1/2-inch tart pan with removable bottom. Use top of bent finger to press dough into fluted sides of pan. To create a double layer of dough on sides of crust, trim dough 1/4-inch above top of pan; fold overhanging dough over so top of fold is even with top of pan to reinforce sides; press with top of bent finger to seal sides. Roll rolling pin over top of tart pan to make top of dough even all the way around. Poke dough at 1-inch intervals with tines of fork (bottom and sides). Line dough with sheet of aluminum foil. gaston y daniela Add about 1 cup dry beans, raw rice or pie weights. Bake 15 minutes. Remove from oven; remove foil and beans, rice or weights. Set aside.

2. In large, deep skillet cook bacon until crisp; remove bacon from pan and drain on paper towels, reserving 1 tablespoon bacon grease in pan. Add 1 tablespoon canola oil and heat oil on medium-high heat. Add shallots and onions; cook, stirring occasionally, until soft and starting to brown, about 9 minutes. Reduce heat to medium or medium-low. Add sugar, thyme, salt and pepper; stir to combine. Cook until onions are golden, stirring occasionally, about 20 additional minutes.

3. In small bowl combine ricotta, egg yolk, Parmesan cheese, salt and pepper. Gently spread ricotta mixture on bottom of tart shell. Top with shallot mixture, spreading out into an even layer. Crumble or chop bacon and sprinkle on top of shallot mixture. Brush top edge of crust lightly with egg wash. Place on baking sheet and bake in preheated oven until golden brown and heated through, 35 to 45 minutes. Allow to cool 15 minutes before cutting into wedges and serving.

Cook’s notes: Frisch suggests that frozen seafood is oftentimes fresher than “fresh” seafood. When handled properly, it has been frozen within hours of harvest, preserving both the quality and flavor of the fish at its peak. Ask your fishmonger where the seafood is from or purchase directly from an online buying club such as Wild for Salmon, Alaska Gold, and Vital Choice. Your freezer will be stocked with last-minute meals.

1. h gas l gas brennwert Home Prep or for home cooking, several hours ahead: In a lidded jar, combine the blueberries, honey, and lemon juice. Use the back of a spoon to gently smash and muddle the blueberries with the honey and lemon juice. Seal the jar tightly and then chill for up to 3 days. Put four 12-inch square sheets of aluminum foil on a work surface. Lay 3 lemon slices, with edges overlapping like dominoes, in the center of each foil sheet and top with a frozen salmon fillet. Season the salmon with the salt and lightly dust with pepper. Top each salmon fillet with 2 thyme sprigs. Fold up two sides of the foil to meet in the middle and fold the edges over each other to seal the top. Then fold the two open ends of the foil to seal the packet. Seal the salmon packets in a ziplock bag and then chill for up to 24 hours.

2. a level physics electricity notes Outdoors or on the grill: Fire the grill to medium heat and position the grill grate 4 inches above the coals (or turn on the gas grill at home). Using tongs, place the foil packets over direct heat and cook for 8 minutes. Using two forks, open the foil seal along the top, allowing the steam to escape and preventing the salmon from overcooking. Use a thermometer to check that the internal temperature has reached 140 degrees. An easier way to check for doneness is with a fork; the salmon should be firm and easily flake apart. (If you see white juice seeping out, a protein called albumin, it’s overcooked. But don’t worry, the blueberry syrup will moisten the fillet.) Serve the salmon directly from the foil. Spoon the blueberries over the top. Store cooled leftovers in an airtight container, chilled, for up to 1 day.