Quick Napoleon Dessert Recipes

A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. Historians say that the Napoleon was created by a Danish royal chef in honor of a visit by a French emperor. And that Emperor Bonaparte's defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.

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You may have a hard time distinguishing after eating a Napoleon what part is the best part. Is it the puff pastry or the pastry cream? I think all of the flavor combinations work very well together, so, I say all of it! This is a very quick and easy dessert recipe, and you will not spend all day in the kitchen. We are going to take the shortcut method and make it work for our recipe.

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Making puff pastry from scratch is not an easy task to undertake. It is a labor and time intensive endeavor. Perfectly chilled ingredients, repeated rolling to the correct thickness, and precision folding are the keys to faultless puff pastry. Not to mention working in a kitchen that is not humid. The meticulous rolling and folding, along with the moisture in the butter, creates steam which causes the dough to puff and separate into the flaky layers that the pastry is known for. Some chef's recommend anywhere from thirty minutes to two hours chilling time between rolling and folding. Consider that the roll, fold and chill process is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frozen food section of the grocery store and buy it.

Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers separate so that they puff during baking. Always bake puff pastry in a conventional oven and keep in mind that darker baking sheets cook faster.

Vanilla pastry cream is the standard filling for a Napoleon. This is a very short recipe for making quick Napoleons.

1 Package of frozen puff pastry dough

2 Packages of Vanilla instant pudding

1 Bottle of a good chocolate fudge or chocolate drizzle

3 Ounces of confectioners sugar

Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.

To assemble you will place a layer of pastry in bottom of a sheet pan. You will then gently spread with a layer of pudding, then another layer of pastry. Repeat the layering process until ingredients are used up. You will then heat your chocolate fudge until it is at a pouring consistency. You will pour or drizzle over the tops of your Napoleons, and dust very lightly with the confectioners sugar. You will need a serrated knife to cut these into bars to sreve. Keep refrigerated until serving time.

If you want to substitute a low fat, or zero fat pudding in this recipe, there is still enough sugar to give it flavor with half or no fat in the pudding.

Quick Napoleon Dessert Recipes

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Christmas Sales Victorinox 40520 Fibrox 8-Inch Chef's Knife 201

Dec 13, 2011 05:32:10

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Christmas Sales Victorinox 40520 Fibrox 8-Inch Chef's Knife Feature

• 8-inch multipurpose chef's knife designed for chopping, mincing, slicing, and dicing
• High-carbon stainless steel blade provides maximum sharpness and edge retention
• Blade is conical ground lengthwise and crosswise for minimal resistance while cutting; laser tested to ensure optimum cutting power
• Patented 2-inch Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort
• Hand washing recommended; lifetime warranty; expertly made in Switzerland

Christmas Sales Victorinox 40520 Fibrox 8-Inch Chef's Knife Overview

The R H Forschner by Victorinox Chef's Knife features an 8-inch blade that is 2-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade.

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How to Sharpen and Hone Your Chef Knife

Knowing how to sharpen your knife is an essential skill every chef must have. This is because a sharp chef knife is one of the chef's most essential tools, since a quality cut helps preserve the true flavors of the ingredients used.

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Cutting with a dull knife can damage the ingredients and change their taste and appearance for the worse. A dull knife can also injure the chef because it is more prone to slipping when cutting food. The best chefs end their workday by sharpening their knives and may even sharpen the knives again just before they use them.

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There are two methods of sharpening your knife - using a whetstone or steel. Sharpening a knife with a stone is considered the best way of keeping the edge of your knife sharp, while steel is used to give knives a quick sharpening by chefs who have little time to devote to the task. Whichever method you use, make sure you get the highest quality of stone or steel that you can afford, so that they will last longer and save you money in the long run. And, of course, better-quality products will give you better results.

Here is the basic procedure of how to sharpen your knife with a stone. Prepare the stone by moistening the surface with water to lubricate it. Put the stone in water and if you see bubbles, then you need to immerse it in shallow water for ten to twenty minutes; otherwise, just keep the surface moist. Hold the blade at a ten- to twenty-degree angle to the stone; smaller angles result in sharper edges but larger angles mean that the knife is less prone to chipping.

While holding the knife at the desired angle, slide the knife, starting at the tip, from the end of the stone closest to you to the farther side using a firm pressure. Return to the near side, and then repeat, overlapping sections of the knife during the process. Continue until you've created a burr (rough upturned edge) on the opposite side of the blade. Repeat the process on the opposite side.

Meanwhile, here is how to sharpen your knife using a sharpening steel. Hold the knife with your cutting hand and the steel with the other hand against the blade. Hold the knife at an angle to the steel with the handle end of the blade touching it. Draw the knife across the top of the steel using light to medium pressure and moving from the bottom to the tip.

How to Sharpen and Hone Your Chef Knife

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What Makes a Good Cook?

Trained chefs are supposed to be good cooks, but I have had lousy meals at famous restaurants. I have also had five-star meals in friends' homes. One friend served pork tenderloin, sourdough bread, Napa cabbage slaw, and chocolate souffle. Her simple meal was a gourmet meal in every sense of the word.

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In the dictionary the word cook is defined as "to prepare food by the action of heat." I think there is more to cooking than that. What makes a good cook?

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A good cook understands recipes. Before the cook starts to prepare a recipe he or she reads it all the way through. The cook understands abbreviations, cooking terms, and follows the recipe step-by-step. After the cook is familiar with the recipe he or she may change it to suit personal tastes.

A good cook can use equipment. The cook can use a mixer, food processor, blender, immersion blender, grill pan, and other appliances. This cook is also familiar with kitchen tools like a whisk, mellon-baller, and microplane.

A good cook masters basic techniques. The cook knows how to saute, poach, braise, steam, grill, shallow-fry, stir-fry, and microwave food. In addition, the cook knows how to make a white sauce, thicken sauces with flour and cornstarch, beat egg whites, and temper eggs.

A good cook relies on fresh ingredients. Seasonal fruits and vegetables are the starting point for meals. The cook buys fresh fish and flavorful cuts of meat.

A good cook sharpens knives. As the old adage says, a dull knife is a dangerous knife. For this reason and cutting ease, a good cook cares for knives properly, keeps them sharp, and stores them safely.

A good cook practices food safety. He or she washes hands thoroughly before touching food and during preparation. Separate cutting boards are used for meat and chicken and washed well after use.
Cold food is kept really cold and hot food is refrigerated promptly after a meal.

A good cook plans interesting menus. Some cooks prepare recipes from one culture, while others prepare recipes from many. Each part of the meal fits together like a fascinating puzzle.

A good cook makes simple things well. Only a good cook can make rich coffee, fabulous soup, and fluffy scrambled eggs. Though the cook is able to prepare complex recipes, he or she excels at the simple ones.

A good cook cleans up the kitchen. My mother told me this when I was a teenager and I have never forgotten it. She was an excellent cook and I learned a lot from her. She taught me to take good care of pots, pans, and dishes.

A good cook always adds love. You cannot rush when you are adding love, you must pay attention to what you are doing, and take the time to do it. Whether it is the first ingredient or last, a cook's love is what makes food so delicious.

Copyright 2007 by Harriet Hodgson

What Makes a Good Cook?

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Christmas Sales Victorinox 46892 Fibrox 3-Piece Chef's Knife Set 201

Dec 11, 2011 09:42:48

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Christmas Sales Victorinox 46892 Fibrox 3-Piece Chef's Knife Set Feature

• 4-inch paring knife, 8-inch slicer, and 10-inch chef's knife
• High-carbon stainless steel blades provide maximum sharpness and edge retention; stamped from cold-rolled steel for a lighter heft
• Blades are conical ground lengthwise and crosswise for minimal resistance while cutting; laser tested
• Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
• Hand washing recommended; lifetime warranty; expertly made in Switzerland

Christmas Sales Victorinox 46892 Fibrox 3-Piece Chef's Knife Set Overview

R. H. Forschner is a division of Swiss Army Brands, Inc, renowned for the Victorinox Swiss Army Knife. These knives are specially ground and tempered so that they can be resharpened over and over again, keeping a sharp edge throughout their lifetime. State of the art technology blended with old world craftsmanship produce cutting instruments of excellent quality, at reasonable prices. Forschner Victorinox Fibrox knives have earned high marks in a well-known cooking magazine which stringently tests kitchen products. These three knives will enable you to handle the majority of kitchen tasks, and you'll save over purchasing them open stock.

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How to Start Your Own Knife Sharpening Service Business

You can start your own business, and work for yourself, as a knife sharpening service business, and do it from almost anywhere. There are lots of types of sharp items that needed to be sharpened on a regular basis, to keep them working properly. Some things that need to be sharpened might include items like kitchen knives, lawn mower blades, hedge clippers, scissors, axes, chisels, saws, pocket knives, swords, and more.

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If you have a grinder, and can sharpen sharp items to the customer's satisfaction, then you can make money sharpening knives and more for customers. You can contact home improvement stores, hardware stores, sporting goods stores, pharmacy and gift stores, etc. and ask them if you can set up a booth, and banner, inside, or in front of their store, to get customers for free. The store owner will like the idea, because it does not cost them anything, and they will get extra customers from the extra foot traffic your knife sharpening service business, will bring in. You can give a discount if they bring more than one item to sharpen.

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You could contact local stores and set up a program where their customers can drop off items to be sharpened, and once a week you come in, and sharpened everything that needs to be sharpened, and you both, split the profit, and you could have your own route set up. You will have fun sharpening customers knives, and other items that need sharpening. You should take advantage of the free classified websites that are available everywhere these days, and put plenty of ads up advertising your new business!

How to Start Your Own Knife Sharpening Service Business

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Christmas Sales Pure Komachi 2 Series 8" Chef's Knife, Purple 201

Dec 10, 2011 12:02:12

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Christmas Sales Pure Komachi 2 Series 8" Chef's Knife, Purple Feature

• Multipurpose 8-inch chef's knife is ideal for slicing, chopping, and mincing
• High-carbon stainless-steel blade retains super-sharp edge over time
• Color is made by bonding food-safe FDA-approved resin to the stainless-steel blade
• Non-stick resin coating resists corrosion, makes cleaning simple, and helps blade glide through food with ease
• Ergonomically contoured handle for a comfortable, fatigue-reducing grip; dishwasher safe

Christmas Sales Pure Komachi 2 Series 8" Chef's Knife, Purple Overview

Brilliant Monochromatic colors make the pure komachi 2 series a real eye-catcher. But all that fun-loving color has a serious purpose too. The color-coding makes it easy to choose the right knife for the job. It also helps guard against cross-contaminating food-for instance, by using the knife you've just used to cut meat on the vegetables. The bold blade colr is achieved by bonding food-safe fda approved resin to high-carbon stainless-steel blades. This non-stick coating resists corrosion, makes cleaning simple, and hlps the knife glide through food with ease. The pure komachi 2 color-matched handles are lightweight and ergonomically contoured for a comfortable, fatique-reducing grip. Incredible sharp and decidedly attention-getting. Pure komachi 2 knives make a delightful addition to any kitchen.

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Teak Cutting Boards - Easy on Your Eyes Equals Easy on Your Knives

It's true that you shouldn't judge a book by its cover... When it comes to cutting boards, however, feel free to get downright discriminating, because there's a lot you can tell about a cutting board just by how it looks. Armed with little more than a modest cutting board education and a discerning eye, you can pick the best quality boards out of a lineup.

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Hardwoods

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It's roundly agreed that hardwood cutting boards are the best option for serious cooks (who tend to appreciate a sharp knife). Plantation teak, walnut, maple and cherry are not only the top performers where knife wear is concerned, they also happen to be the most beautiful materials available.

Hardwoods, unlike glass and other rigid materials have the ability to both stand up to rigorous slicings and dicings, but yield ever so slightly to let knife blades pass without unnecessary dulling. Think about it, stone countertops may look nice, but you don't see many granite butcher blocks. Cutting boards have to be both extremely sturdy and yet forgiving at the same time, to preserve your cutlery. Because let's face it, a knife with dull blade is just a flat piece of metal with a handle.

Another reason chefs prefer hardwood boards are their natural anti-microbial properties. Unlike plastic, wood cutting boards don't harbor bacteria in their grooves or knife marks, improving food safety. In fact, a study conducted by UC Davis concluded that wood cutting boards trapped bacteria and killed it rather than letting it reproduce.

End Grain

The way a cutting surface is constructed can be just as important as the material it's made from. And in keeping with this post's theme, construction is yet another area in which you can let your eyes guide you to quality. While beauty lies in eye of the beholder, I'm willing to bet that most beholders favor the look of an end grain board's checkered pattern... just do a quick Google search and you'll see what I'm talking about.

For centuries, end grain construction has been the hands-down favorite among chefs because it greatly limits the wear and tear on their sharp knife blades. Much like splitting the end grains of a log, each time your knife cuts across the checkerboard of end grain blocks, the fibers separate allowing the knife to pass through with minimal friction.

Add to that the beauty of exotic hardwoods like plantation teak, and you've got a stunning pattern of blocks that showcase the contrasting colors inside the wood. Since the end grain pattern shows a horizontal cross section of a tree, end grain boards show of the tree's rings.

Sustainability

Though there are few choices when it comes to sustainably harvested hardwoods, the most aesthetically pleasing is also the most readily available. Plantation teak offers the most sophisticated and contrasting grain patterns available. Likewise, these boards offer the legendary durability and long-life that teak is famous for.

Natural oils contained in the teak wood repel moisture, warping, cracking, etc. That's why teak has earned its reputation as one of the longest lasting wood around. FSC certified teak cutting boards are available, helping you feel good about your beautiful cutting board each time you use it.

Teak Cutting Boards - Easy on Your Eyes Equals Easy on Your Knives

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Christmas Sales Wusthof Classic 8-Inch Cook's Knife 201

Dec 09, 2011 12:22:37

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Christmas Sales Wusthof Classic 8-Inch Cook's Knife Feature

• Heavy 8-inch blade superior for chopping and other cutting tasks
• Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
• Traditional-style composition handle is triple-riveted for strength and permanence
• Dishwasher safe
• Lifetime guarantee

Christmas Sales Wusthof Classic 8-Inch Cook's Knife Overview

This knife is produced by one of the most respected cutlery manufacturers in the world. Made of high carbon stainless-steel, it will not stain, pit or rust and will hold its edge. The metal used to construct the blade extends to the back of the handle which gives the knife perfect balance. The bolster which is the point that rests between your fingers and the blade is smooth and comfortable which makes this knife a pleasure to use when dicing, slicing and mincing. Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long..

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Preparing Lobster - Top Chef Explains How To Store, Prepare And Cook Live Lobsters

Lobster Thermidor Recipe

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Storage

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Live Lobsters are reasonably hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, they should be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked food and store for up to three days in the coldest part of your fridge.

Killing Lobsters.

There are many different ways to kill a Lobster from drowning it in fresh water to dropping it into boiling water or even using a large chef's knife through the centre of its head between the eyes. Don't remove the bands on it's claws, they were put there to prevent them eating each other as they are carnivorous and also for your fingers safety too! They can snap at you very fast at room temperature so be careful not to get on the wrong side of it!

Cooking.

1. Using the largest saucepan you have, half fill with fresh water and add plenty of salt, and bring to a vigorous boil.

2. Drop the Lobster in and bring back to the boil.

3. When the water comes back to the boil wait about 15 mins for up to 1 1/2lb and add 5 mins per pound over that.

4. When cooked, strain the water into your sink and wash off the lobster in cold water.

5. Refrigerate if not required immediately

6. Pull off the claws and crack them, and remove the white meat.

7. Either pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey gills.

8. Or using a large pointed chef's knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.

Recipe: Lobster Thermidor

Ingredients

1x750g/1½lb lobster, cooked 20g/¾oz

fresh parmesan, grated

For the sauce

30g/1oz butter 1 shallot, finely chopped 1x284ml/

10fl oz tub fresh fish stock 55ml/2fl oz white wine 100ml/

3½ fl oz double cream

½ tsp English mustard

2 tbsp chopped parsley

½ lemon, juice only salt freshly ground black pepper

Method

1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated Parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.

If you would like to know more hints and tips like these then why not sign up to receive my free newsletter at superchefsecrets.co.uk

Preparing Lobster - Top Chef Explains How To Store, Prepare And Cook Live Lobsters

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Christmas Sales J.A. Henckels International Forged Premio 8-Inch Chef 201

Dec 08, 2011 14:54:55

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Christmas Sales J.A. Henckels International Forged Premio 8-Inch Chef Feature

• Full tang extends the length of the knife, adding balance and strength
• Triple-riveted, ergonomic handle ensures comfort and control
• Satin-finish, stainless steel blade provides precise cutting, peeling and slicing
• Metal end cap displays the JA Henckels International logo

Christmas Sales J.A. Henckels International Forged Premio 8-Inch Chef Overview

J.A. Henckels International Premio collection offers a superior forged product at a tremendous value. The forged construction of the Premio collection results in a highly durable and balanced blade. Knives feature an elegant finish and stainless steel con

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Knife Sharpening Experts - Forged Knives Vs Stamped Knives

We all agree. If a knife isn't sharp, what's the use, right? The sharpness of the blade will make all the difference in the world. And sharpness is largely dependant upon the quality of the blade material from which the knife is made. You'll need to determine whether or not to get a forged knife or a stamped knife. Let's make it clear.

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Stamped Knives. Stamped knives are stamped out of, or cut from, sheets of metal using a template of predetermined size and shape. This process is called precision machining. As most of these stamped knives are generally flat and thin, the process is done quite quickly. But because they are so thin, they aren't that dense and do not hold their edges very long. Unfortunately, this means more frequent sharpening is required by stamped knives than forged knives. As a matter of fact, some stamped knives sets claim that you needn't ever sharpen them. They'll stay sharp for a lifetime, the package will say. Please, don't believe that. All things change over time, including the sharpness of a knife's edge.

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The blade of a stamped knife is usually fitted and fastened onto its handle and is not, therefore, thought of as a solid piece of metal. A loose handle could easily result in your having to throw the knife away. Such a waste. It's good to know that not all stamped handles are this way. Some stamped knives have handles that are fitted over the tang.

Stamped knives are also lighter, and have less balance, than forged knives. So you'll have to grip it fairly tightly and have to use much more pressure whenever you use them. Doing so will increase risk of injury.

Advantages: Fairly inexpensive. Lighter in weight.

Disadvantages: Usually unreliable handles. Requires more force, more ork from the user. Increased risk of injury during strenuous jobs. Poorly balanced. Needs frequent sharpening.

Forged Knives. Forged knives are not stamped. They are carefully made with great attention to detail. Steel is heated to extreme temperatures and set in a mold. It is than hammered out to form the blade. As a result, forged knives are denser and heavier than stamped knives and have better balance because of it. And while their tempering process results in a blade of extreme hardness, it is also more flexible. It usually has a nice thick bolster with a tang that is enclosed by the handle and is usually secured with three rivets.

Advantages: Much better balance. More weightier and so is more maneuverable. Metal is stronger and can last many years. Requires less sharpening. Less risk of injury as less work is required from the user. Solid bolster to increase safety. Secured, durable handles.

Disadvantage: Costs more. Weightier. Critical Point. Maybe 10 years ago all of the above would be undisputed. Not so today. There is quite a bit of dissent about the quality of stamped knives and whether or not they rival the quality of forged knives. Here are the popular points:

Some stamped knives are made with a high quality steel to begin with.

Some knives are stamped initially and then followed up with a forging process.

Today's manufacturing process (especially involving heat) can produce stamped knives that are just as good as forged knives, if not better.

Just as good as forged knives, if not better. That's quite amazing. Here's another critical point:

Many prefer a forged knife because of its weight distribution, the resultant ease of maneuverability and the comfort and safety of the bolster.

What's it to be then? It seems fairly easy to decide. If you'd like some strong, long-lasting knives, get forged knives. If you'd like something fairly disposable that you'd prefer not to have to maintain, get stamped knives.

But if you've got the time, the means and the desire, shop around. There are high quality stamped knives out there now. Some have good weight on them, too. They're relatively young on the market, so you're going to have to track them down.

July 2008

Knife Sharpening Experts - Forged Knives Vs Stamped Knives

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Cyber Monday Wusthof Gourmet 8-Inch Cook's Knife 2011 Deals

Dec 07, 2011 17:26:33

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Cyber Monday Wusthof Gourmet 8-Inch Cook's Knife Feature

• 20cms (7.9-Inch) cook's knife for slicing, chopping, and quartering fruits, vegetables, and meats
• Stamped from high-carbon steel with a stain-resistant alloy
• Synthetic polypropylene handle is triple riveted for durability
• Precisely tapered from base to tip; no bolster
• Made in Germany; hand wash for best results; limited lifetime warranty

Cyber Monday Wusthof Gourmet 8-Inch Cook's Knife Overview

W STHOF precision forged knives are goods of only the highest quality. Painstakingly manufactured these knives are pure fun to work with and will turn even the preparation of a dish into a culinary pleasure. Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. Made in Solingen, Germany, this knife comes with a high-carbon stainless steel blade that's hardened to maintain a sharp edge, a full tang that provides perfect balance and a riveted, high-impact composition handle.

Features Very sharp

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