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The Ten Most Recent Posts By jasonjklaus

From Talk

Upscale tapas using the dark meat of chicken?

I have been restlessly searching for recipes for the dark meat of chicken that fit the following three requirements

A. small, shareable portion
B. edible with fingers
C. upscale, think more haute cuisine then Buffalo Wild Wings

From Talk

Pomegranante Risotto?

I really need an amazing Pomegranate Risotto recipe to go with this wonderful plum+mango chutney i use on tuna. anyone have one for me?

The Ten Most Recent Comments By jasonjklaus

From Recipes

Time for a Drink: Americano

I actually am a big fan of these myself. I went into a serious Campari craze about a year ago which lead to my discovery of the Americano. I highly recommend to anyone looking to try Campari for their first time.

From Talk

Pomegranante Risotto?

I have a great local greenhouse owner in my community who grows all sorts of bizzare things year round. we have a fabulous deal, he grows, i cook!

From Talk

Pomegranante Risotto?

I think th epom rice might work really well, thank you KarynMC.

From Talk

help..need asparagus ideas for Easter!

I concur with the phyllo wrapped asparagus; but, I would add a little roasted red pepper and goat cheese. I feel I would serve it with a smoked chipolte aioli too

From Talk

If you could only have 3 cookbooks...

Ok agree with "joy of cooking" and "how to cook everything" but my third is def "silver spoon" by phaidon press

Responses to Comments by jasonjklaus

From Recipes

Time for a Drink: Americano

Yep-
*Coral Campari Cake:
1 recipe Genoise
1 recipe Creme Anglaise
4 pink grapefruits
3 3/4 cups Campari, plus more for brushing
3/4 cup sugar
---------------------------------------------------------------
*Genoise-
6 eggs, room temp
1 cup sugar
1 cup flour, sifted with a pinch of salt
1 tsp. vanilla
3 tbsp butter, melted
Oven at 350. Set a pan 1/3 full of water on to boil. Grease 2 8 inch round pans. In mixer bowl, whisk eggs and sugar together. Place over simmering water and continue to whisk until the mix is warm and the sugar is dissolved, 3/4 minutes. Place on mixer and beat until it becomes pale and thick, 2/3 minutes.
With a spatula, fold in the sifted flour 1/3 at a time. Add vanilla and butter, folding til just incorporated.
Fill the cake pans and bake in the center of the oven 20-30 minutes til done. Remove from pans and cool.

*Creme Anglaise
4 egg yolks
3 tbsp sugar
2 cups half and half
1/2 vanilla bean (or 2 tsp vanilla)
Whisk yolks and 2 tbsp sugar together. Scald the half and half with last tbsp sugar plus the vanilla bean (or add vanilla extract after scalding)
Temper the egg mix with 1/3 of the cream, then add to the rest of the cream in the pan. Stir over low heat with a wooden spoon until the mix is thickened and coats the back of a spoon. Do not boil.
Strain thru a fine sieve and remove the vanilla bean. Allow to cool, then refrigerate in a tight container.

*Candied Peel
Peel one half of a grapefruit. Scrape of the white pith and slice into thin strips. Blanch the peel several times to remove bitterness. Bring one cup Campari and 1/2 c. sugar to a boil and cook til the sugar is dissolved. Add the drained peel and boil until the peel is dark pink 3-5 mins. Drain the peel on a wire rack (reserve the boil liquid for cake brushing if desired)

*Grapefruit
Peel and section the fruits, neatly as possible, removing as much of the white pith and membrane as you can. Bring 2 1/2 cups campari to a boil with 1/4 cup sugar and immediately pour over the grapefruit sections. Allow to cool and rest at least 2 hours, or as long as overnight, for the fruit to absorb the color and flavor.

*Assembly-
Slice each cake layer in half to make 2 layers.
Lay one on a plate and brush with the boil syrup mixed with 1/4 cup more Campari, or just sprinkle with Campari. Smooth on a very thin layer of the Creme Anglaise. Top with a second layer and repeat Campari and Creme. Cover the creme layer of this with grapefruit sections, laying flat and neat across the cake.
Top with the third layer, brush with syrup and creme. Add fourth layer and repeat, then top again with the grapefruit sections in a neat pattern.
Top with candied peel and serve with the extra Creme Anglaise on each plate.
Best assembled and served immediately to prevent sogginess. The individual components can be made up to 2 days ahead.

Really tasty and refreshing. Of course this could be adjusted with different cake types/cremes etc to your tastes. Really pretty presentation.
I like the soaked grapefruit over pound cake with whipped cream too. Yum.
Enjoy!

From Recipes

Time for a Drink: Americano

ooh, can you share the recipe for the campari cake?

From Recipes

Time for a Drink: Americano

I love Campari...yum!
Will have to try it this way, never added the vermouth before, sounds good.
I have a Campari cake I love making and I bet adding vermouth to the Campari brushing liquid would be good too.

From Talk

help..need asparagus ideas for Easter!

(late)Easter went great. No overwhelmingly scary mother in law stories. The asparagus came out delicious (even though I forgot the garlic)
thanks again!

From Talk

If you could only have 3 cookbooks...

I'm a gadget freak:
Tools and Techiques by Williams-Sonoma
Gear For Your Kitchen by Alton Brown
I'm Just Here For The Food 2.0 by Alton Brown

As much as I love Cook's Illustrated, I couldn't put one of their books in my top three. Now if we move to Top 4, I have some suggestions.

http://nujoikitchendiary.blogspot.com/

From Talk

help..need asparagus ideas for Easter!

Okay everybody waiting for my response!

I forgot to mention- I'm doing "Easter" at her house next week because that's when my BF gets his son (the little guy was with his mom for easter). So I promise to come back next week & report on your questions regarding cooking in her kitchen.
I did a test run this Sunday with some asparagus. I used the recipe tossing it in Olive oil and roasting at 400 approx 8 min. From my BF's suggestion (who knew he was a treasure trove of asparagus knowledge as well?) adding a sprinkle of Mc Cormicks Monterey seasoning, I also used the suggestion of roasting some quartered baby portabella mushrooms with same treatment/ time. Everything turned out great! I'm am going to use this recipe next week as it's too easy to fail! Believe it or not somehow I was able to eat about 7 spears without gagging. (usually my response to asparagus) Even though I couldn't shake the unmistakable "green" flavor, it was balanced enough by the seasoning and the roasted mushrooms- I liked it! I would consider eating this again- thanks everybody for helping "expand my palate!"

From Talk

help..need asparagus ideas for Easter!

Asparagus makes my pee smell funny, I avoid it!

From Talk

help..need asparagus ideas for Easter!

@haneway....thanks for the tip re: Martha's asparagus-gruyere tart using puff pastry! I tried it this weekend and it was fabulous. Simple prep, with a rustic-elegant result. I've already shared the recipe, and a sample of the tart, with a co-worker who is always thrilled with new ideas for easy entertaining.

From Talk

help..need asparagus ideas for Easter!

Bumping this thread because I really want to know how bisbee's dinner with FMIL went ... What asparagus dish did you make? What was it like cooking in her kitchen on a holiday?

We love asparagus -- thanks for all the great recipes! My favorite appetizer is an asparagus roll-up:

1/2 lb. thinly sliced prosciutto
24 fresh asparagus spears (young, thin spears work best)
6 oz cream cheese, softened
1 tsp cracked black pepper
1 tsp garlic powder

Mix together cream cheese, pepper, garlic powder; spread on slices of ham. Lay two asparagus spears on cheese and wrap ham around. Place in a shallow baking dish. Cover and microwave on high for two minutes. Serve warm or cold.

From Talk

If you could only have 3 cookbooks...

I started to answer this question by thinking about the most useful, but I realized that I would have to keep the most sentimental in my collection.

First would definitely be the hand-written cookbook that my grandmother made for me from her recipe collection. Seventy years of East Texas cooking - it's priceless to me.

The Best of New Mexico Kitchens, given to me by my father on a family vacation to Taos.

And the only time I've had a recipe published. A State Fair of Texas cookbook that includes my prize-winning cookie recipe (kids division).