Roasted carrots with carrot-top pesto

Carrots, small with tops	3 pounds
Vegetable oil	2 tablespoons
Salt, kosher
Pepper, freshly ground
Garlic	1 clove
Pine nuts	3 tablespoons
Basil leaves	½ cup
Parmesan, finely grated	¼ cup
Olive oil, extra-virgin	½ cup

1. Preheat the oven to 400°F.
2. Trim carrot tops, leaving ½-inch of stem remaining.
3. Measure 2 cups of carrot tops, and set aside (reserve any remaining tops for another use).
4. Toss carrots with vegetable oil on a rimmed baking sheet.
5. Season with salt and pepper.
6. Roast, tossing occasionally, until carrots are golden brown, about 25 to 35 minutes; let cool.
7. In a food processor, pulse garlic and pine nuts until a coarse paste forms.
8. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms.
9. Pulse in olive oil, and season with salt and pepper.

Recipe from Bon Appétit, July 2013

Plum semifreddo

Licking the bowl and spatula clean while I wait for the semifreddo to freeze.

Plums, red, cut into chunks	1 ½ pounds
Cardamom, ground	½ teaspoon
Sugar	1/3 cup + 2/3 cup
Salt, kosher	2 pinches
Eggs	3 whites
Vanilla extract	½ teaspoon
Cream, heavy, chilled	1 cup

1. In a medium saucepan over medium heat, combine the plums, cardamom, 1/3 cup of sugar, and salt. 
2. Cover, and cook, stirring occasionally, until the plums release their juices, about 5 minutes. 
3. Uncover, and continue cooking until the plums soften and start to fall apart, 6 to 8 minutes longer; let cool slightly. 
4. Purée in a blender until very smooth. 
5. Strain through a fine-mesh sieve into a medium bowl, pressing the solids; let cool. 
6. Reserve 1 cup of purée for serving. 
7. In an electric mixer bowl over a pot of simmering water (do not touch the water!), whisk together the egg whites, pinch of salt, and remaining 2/3 cup of sugar; whisk constantly until the sugar dissolves, and the mixture is warm to touch, about 4 minutes. 
8. Transfer the bowl to the mixer stand, add vanilla, and beat until tripled in volume, glossy, and completely cool, about 10 minutes. 
9. Using a hand-held electric beater, whip the cream in a medium bowl until soft peaks form. 
10. Fold one-third of the cream into the egg mixture until just combined. 
11. Fold in remaining cream until combined. 
12. Fold in plum purée until large streaks appear throughout (don’t overdo it!). 
13. Transfer to a springform loaf pan, and cover with plastic wrap. 
14. Freeze until firm, at least 8 hours. 
15. Cut into 1-inch wedges, let set at room temperature for 5 minutes, and serve with reserved purée.

Recipe from Bon Appétit, July 2013.

Classic crème brûlée

My second attempt after making a number of recipe adjustments.

Egg yolks	7
Sugar, granulated	2/3 cup
Vanilla extract	6 tablespoons
Cream, whipping	2 2/3 cups
Sugar, brown	1 cup

1. Preheat the oven to 300°F.
2. Whisk together yolks, granulated sugar, and vanilla until smooth.
3. Add cream, and whisk until smooth; try to incorporate as little air as possible by mixing with short strokes.
4. Spoon mixture into 1-cup oven-proof individual serving dishes.
5. Place individual dishes into a larger, deeper oven-proof pan.
6. Fill the larger pan with enough water to reach halfway up the sides of the cups.
7. Bake (convection) for 1 hour 35 minutes; shake gently to test for firmness.
8. Remove from oven, and cool in the larger pan for 30 minutes.
9. Remove from the pan, and cool overnight in the refrigerator.
10. Preheat boiler with a rack 6-inches from the top.
11. Sprinkle brown sugar over each, and caramelize under the broiler, before serving.
    (Chef note: To keep the crème creamy, broil in an icy water bath.)

First attempt (May 14, 2013) from following the recipe verbatim. No crunchy top. No creamy custard. Double negative made for a positive learning experience. 

More chef notes:

• James contends, and I have to agree, that the alcohol in the vanilla extract comes off a bit strong. I going to try alcohol-free next time.
• Using the broiler, the sugar topping is a bit uneven distributed, but still quite good. Going to try a butane torch next time to get that sugary glass effect.

Cherry cheesecake

Crust
Graham cracker crumbs	1 cup
Sugar	3 tablespoons
Butter, melted	3 tablespoons
Filling
Cream cheese, softened	24 ounces
Sugar	¾ cup
Vanilla extract	1 teaspoon
Eggs	3
Sauce
Cherries, pitted, halved	2 cups
Water	2 tablespoons
Butter	2 tablespoons
Sugar	2 tablespoons
Cornstarch	2 teaspoons

1. Preheat the oven to 325°F. 
2. Combine the cracker crumbs, sugar, and butter. 
3. Press into the bottom and sides of the springform pan.
   (Chef note: This recipe uses a loaf springform pan.) 
4. Bake for 5 minutes; set aside to cool. 
5. With an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until well blended, scraping down the sides of the bowl a couple of times. 
6. Reduce the speed to low, and add the eggs, one at a time, scraping down the sides of the bowl as needed. 
7. Pour the filling into the springform, and smooth and level the top with a spatula, as needed. 
8. Bake for 45 to 55 minutes, or until the center is almost set. 
9. Turn off the oven, leave the door cracked open, and let the cheesecake rest for 30 minutes. 
10. Transfer to a rack and cool completely; using a small pastry knife, loosen the crust from the springform ring. 
11. Chill overnight (or at least 4 hours) in the refrigerator. 
12. In a medium saucepan over medium heat, add the cherries, water, butter, sugar, and cornstarch. 
13. Bring to a boil, and continue boiling for 3 minutes. 
14. Reduce the heat, and stirring occasionally, simmer for another 2 to 3 minutes. 
15. Remove from heat, and let cool slightly. 
16. Remove the springform ring, garnish with two to three spoonful of sauce, and serve with the remaining sauce.

Julia Child's boeuf bourguignon

An early bourguignon effort, and one of my first postings on Oct. 14, 2010 to this dish blog. In honor of 14,000 views in a little over 2 years and 8 months of posting, I'm updating this formerly-photo-only dish with the full recipe!

Bacon, remove and reserve rind, cut bacon into sticks ¼-inch thick and 1 ½-inches long	6 ounces
Water	1½ quarts
Olive oil	1 tablespoon + 1½ tablespoons + 2 tablespoon
Beef, lean stewing, dry with paper towels, cut into 2-inch cubes	3 pounds
Carrot, sliced	1
Onion, sliced	1
Salt	1 teaspoon +
Pepper, freshly ground	¼ teaspoon +
Flour	2 tablespoons
Wine, red	3 cups + ½ cup
Beef stock	2 to 3 cups
Tomato paste	1 tablespoon
Garlic, mashed	2 cloves
Thyme, dried	½ teaspoon
Bay leaf, crumbled	1
Onions, pearl white, skins removed	18 to 24
Butter	1½ tablespoons + 4 tablespoons
Herb bouquet, tied in cheesecloth	4 parsley sprigs ½ bay leaf 4 thyme sprigs
Mushrooms, well cleaned, quartered	1 pound
Parsley sprigs	Garnish

1. In 1½ quarts of water, simmer the rind and bacon for 10 minutes; drain and dry. 
2. Preheat the oven to 450°F; position rack in middle. 
3. In an oven- and cooktop-safe 10-inch skillet that’s 3 inches deep, heat 1 tablespoon of oil over moderate heat, and sauté the bacon (not its rind) for 2 to 3 minutes, until browned lightly. 
4. Using a slotted spoon, remove the bacon to a side dish. 
5. Heat remaining pan drippings until almost smoking before you sauté the beef. 
6. Sauté the beef, a few pieces at a time, until nicely browned on all sides; set aside with bacon. 
7. Add the carrot and onion, and brown. 
8. Pour out the sautéing pan drippings, leaving the vegetables. 
9. Return the bacon and beef to the pan, and toss with salt and pepper. 
10. Sprinkle with the flour, and toss again to coat the beef lightly. 
11. Set the pan in the oven for 4 minutes. 
12. Remove to toss the beef, and then return to the oven for another 4 minutes. 
13. Remove the pan, and reduce the oven to 325°F, and ensure there’s a rack in the lower third position.
    (Chef note: I ended up reduced to 300°F after 15 minutes.)
14. Stir in 3 cups of wine, and enough stock so that the meat is barely covered. 
15. Add the tomato paste, garlic, thyme, bay leaf, and bacon rind. 
16. On your cooktop, bring to a simmer, and then cover. 
17. Transfer to the oven; regulate the heat, as needed, so the liquid simmers very slowly for 2½ to 3 hours. 
18. Meanwhile, add 1½ tablespoons of butter and oil to a skillet, and heat until bubbling. 
19. Add the pearl onions, and sauté over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly as possible. 
20. Add the wine, season to taste with salt and pepper, and add the herb bouquet. 
21. Cover and simmer slowly for 40 to 50 minutes, until the onions are tender but retain their shape, and the liquid have evaporated.
    (Chef note: Go low and slow; it took about 60 minutes.)
22. Remove the herb bouquet; and set the onions aside. 
23. Meaner-while another meanwhile, heat 4 tablespoons butter and 1 tablespoon oil in a large skillet over high heat. 
24. When you see the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. 
25. Toss and shake the pan for 4 to 5 minutes. 
26. As soon as the mushroom have browned lightly, remove from heat; set aside. 
27. When meat is tender, pour the pan contents through a sieve set over a saucepan. 
28. Rinse out the pan, and return the beef and bacon to it. 
29. Distribute the onions and mushrooms over the meat. 
30. Skim any fat off the sauce; simmer for 1 to 2 minutes, skimming off additional fat as it rises.
31. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock. 
32. Adjust seasonings, if needed, and pour over the meat and vegetables. 
33. Cover the pan, and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. 
34. Serve in its dish, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and garnish with parsley. 

Recipe from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck.