Craig Claibornes Consomme Recipes

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CRAIG CLAIBORNE'S CHEESECAKE RECIPE - (4.4/5)



Craig Claiborne's Cheesecake Recipe - (4.4/5) image

Provided by Marylee

Number Of Ingredients 7

Finely grated rind of 1 lemon
3 tablespoons freshly squeezed lemon juice
2 pounds cream cheese at room temperature
1 teaspoon vanilla
1-3/4 cups sugar
4 eggs
1/2 tbsp. butter, at room temperature

Steps:

  • Adjust rack to the lowest oven position and preheat to 350°. Use a round, deep (3 inches) 8 inch cheesecake pan. Butter it lightly all the way up to the rim and inside of the rim itself or the cake will not rise evenly. Any unbuttered spots will prevent the cake from sliding out of the pan. Mix lemon rind and juice and set aside. Beat cream cheese with sugar until completely smooth. Beat in vanilla and eggs, one at a time. Stop beating immediately after least egg has been incorporated. Fold in lemon juice and rind. Spray the buttered pan with a non-stick spray. Turn batter into prepared pan and level top by rotating gently. Place cheesecake pan into a larger pan filled 1-1/2 inches with hot water. Bake for 1-1/2 hours. Lift cheesecake out of water and place on rack to cool for 2-1/2 - 3 hours. do not place in refrigerator. When cooled, cover cake with plastic wrap and invert onto a plate. Then invert again onto an additional plate so that the cake is right side up. Gently peel off plastic wrap. Refrigerate before serving. Cake can be frozen and defrosted.

CRAIG CLAIBORNE'S BOUILLABAISSE



Craig Claiborne's Bouillabaisse image

Provided by Craig Claiborne

Categories     dinner, soups and stews, main course

Time 1h

Yield 8 or more servings

Number Of Ingredients 25

1/3 cup plus 1/4 cup olive oil
1 3/4 cups finely chopped onions
2 cups finely chopped leeks
1 cup finely chopped bulb of fennel or 1/2 teaspoon fennel seeds
2 tablespoons finely minced garlic
1 1/2 cups finely chopped celery
1/4 teaspoon dried hot red pepper flakes
2 teaspoons loosely packed thread saffron
3 cups crushed or chopped imported canned tomatoes
Salt to taste if desired
Freshly ground pepper to taste
1 bay leaf
1 teaspoon dried thyme
1 cup dry white wine
1/2 pound skinless sea robin fillets (see note)
1/2 pound skinless sculpin fillets (see note)
1 pound skinless, boneless conger fillets (see note)
1 1/2 pounds skinless, boneless monkfish fillets (see note)
5 cups fish broth (see recipe)
2 pounds mussels, well scrubbed, about 6 cups
1 pound shrimp, about 30, shelled and deveined
1 cup finely chopped parsley
2 tablespoons Pernod or Ricard
24 or more croutons
Sauce rouille (see recipe)

Steps:

  • Heat one-third cup of the olive oil in a large saucepan and add the onions, leeks, fennel, garlic and celery. Cook, stirring without browning, about five minutes.
  • Add the hot red pepper flakes, saffron, tomatoes, salt, pepper, bay leaf, thyme and wine. Bring to a boil and cook 30 minutes. Pour the sauce into a wide casserole and allow it to cool to room temperature.
  • Leave the sea robin and sculpin fillets whole. Cut the conger and monkfish into 1 1/2-inch squares. Add all the fish to the tomato sauce. Stir to coat all the pieces. At this point it is best to refrigerate the mixture for two or three hours, but if you do not have the time, the soup can be cooked immediately. When ready, add the fish broth to the tomato mixture and bring to a boil. Let simmer about two minutes.
  • Add the mussels and stir gently so they are covered with liquid. Cover closely and let simmer until the mussels open, about five minutes.
  • Stir in the shrimp and let cook about one minute. Sprinkle with parsley and dribble the remaining one- quarter cup of oil over all. Baste the top of the solids briefly with the liquid. Gently stir in the Pernod or Ricard until blended.
  • Serve in hot soup bowls with a crouton or two on top. Add the sauce to the top of the toast. Serve the remaining croutons on the side.

CRAIG CLAIBORNE'S FRIED CHICKEN



Craig Claiborne's Fried Chicken image

This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks. A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast. Drain it on a paper bag and cover it tightly with plastic wrap. It will keep until you unpack the basket. (The New York Times)

Provided by Craig Claiborne

Categories     dinner, project, times classics, main course

Time 40m

Yield Six servings

Number Of Ingredients 8

2 2- to 2 1/2-pound chickens, cut into serving pieces
2 cups milk, approximately
3/4 teaspoon Tabasco sauce
1 1/2 cups flour
Salt to taste, if desired
1 tablespoon freshly ground pepper
2 cups lard or corn oil for frying
1/2 cup butter

Steps:

  • Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco sauce and refrigerate for at least one hour, or overnight.
  • Combine the flour, salt and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag. Drain the chicken pieces, but don't pat them dry. Put them in the dish or the paper or plastic bag with the flour. Turn the pieces or shake to coat them thoroughly.
  • Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch. Add half of the chicken pieces, skin side down, in one layer. Turn the heat to high and cook uncovered until golden brown.
  • Turn the pieces and reduce the heat to medium low. Cook until golden brown. The total cooking time should be 20 to 25 minutes. Remove the cooked pieces of chicken and drain on paper towels. Repeat the process with the remaining chicken. (If this is made the day before, you do not have to refrigerate overnight.)

Nutrition Facts : @context http, Calories 1256, UnsaturatedFat 71 grams, Carbohydrate 28 grams, Fat 104 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 26 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram

CRAIG CLAIBORNE'S RAVIOLI



Craig Claiborne's Ravioli image

Provided by Craig Claiborne

Categories     dinner, pastas, project, main course

Time 2h

Yield About 48 ravioli

Number Of Ingredients 14

Noodle dough made with 2 cups of flour (see recipe)
1 tablespoon butter
1 1/2 teaspoons finely minced garlic
3/4 pound ground beef
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 egg, lightly beaten
3 tablespoons heavy cream
3 tablespoons bread crumbs
3 tablespoons freshly grated Parmesan or Pecorina cheese
2 tablespoons finely chopped parsley
Meat sauce (see recipe)

Steps:

  • Prepare noodle dough and set aside.
  • Heat butter in saucepan and add garlic. Cook briefly and add beef. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, about 5 minutes. Add salt and pepper and stir. Remove from heat. Let cool.
  • Add basil, marjoram, egg, cream, bread crumbs, cheese and parsley. Blend well.
  • Roll out pasta.
  • If a ravioli maker is used, cover utensil with thin sheet of pasta, add about 1 1/2 teaspoons of filling for each ravioli. Cover with second sheet of pasta and press between fillings to exclude air.Use rolling pin to seal pasta and to cut them as you roll.
  • Remove ravioli to a rack. Let dry for 1 1/2 hours before cooking. To cook, drop ravioli into boiling water without crowding. Let boil about 7 minutes or to desired degree of doneness. Drain and serve with meat sauce (see recipe).

CRAIG CLAIBORNE'S SUSHI RICE



Craig Claiborne's Sushi Rice image

Provided by Craig Claiborne

Categories     side dish

Time 1h10m

Yield 6 or more cups

Number Of Ingredients 3

3 cups sushi rice
3 cups cold water
1/4 cup rice wine vinegar

Steps:

  • Put rice into kettle and add cold water to cover, stirring rice. Continue letting water run over rice until water runs clear. Drain well.
  • Put rice into clean kettle and add 3 cups cold water. Let stand 30 minutes.
  • Cover kettle with lid and bring to rolling boil. Reduce heat to low and let rice simmer 20 minutes. Do not uncover rice as it cooks.
  • Remove rice from heat and let stand 15 minutes.
  • Empty rice into bowl, preferably wide and made of wood. Gradually add vinegar, turning rice with wooden spoon so vinegar is evenly distributed. Traditionally rice should also be fanned as vinegar is added so it cools quickly. Smooth rice into thin layer and let it stand until thoroughly cooled.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams

CRAIG CLAIBORNE'S CONSOMME



Craig Claiborne's Consomme image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 5h20m

Yield About 10 cups

Number Of Ingredients 10

8 pounds meaty beef bones
6 quarts water
40 black peppercorns
2 cups coarsely chopped carrots
4 cups coarsely chopped, well-rinsed leeks
2 cups coarsely chopped celery
2 whole cloves
4 sprigs parsley
2 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves

Steps:

  • Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
  • Add six quarts of water, peppercorns, carrots, leeks and celery.
  • Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
  • Strain, discard solids and skim off fat.

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