Deus Ex Culina

Blogroll

Ok, so I've been REALLY bad in updating the blogroll here. So I went through technorati and saw who was linking to us, and added some extra food blogs I came across in my travels as well. I think that the blogroll here should consist of just food links. Links back to member's blogs are provided in the bios pages.

Enjoy!

Baked Turkey Dumplings

I'm writing this down as it's fresh in my mind, and still baking in the oven. We'll see how good it really is when it comes out. I made the recipe with random stuff I just had lying around in my kitchen. The grape leaves and phyllo dough make this recipe kinda greek, but I there's Italian elements in there too like the cheese. So I don't know. Let's wait and see how they come out. In the meantime, I'm going to skip down to typing in what I did, and then I'll follow up back up here to tell you whether it was a success or not. Au revoir...

And the verdict is...

SUCCESS!!! These things are delicious. I'm a most excited camper. Here's a photo.

click to enlarge

Man, they were so good I woofed down three of them in like, ten minutes. While writing. I will definitely make these again. Now go read the recipe, and learn.

Ingredients:

1lb ground turkey
1 yellow onion
1 shallot clove
fresh oregano, about a tablespoon
1/2 teaspoon of thyme
butter
spash of cabernet
fillo dough
3 tablespoons ricotta cheese
3 tablespoons chopped or shredded mozarella
pickled grape leaves, like you'd use for stuffing. About 3 tbs
Seasoned breadcrumbs
1 egg
salt and pepper

Ok. Here's what I did.

Preheat oven to 440.

Julienne the onion, and throw it into a saucepan with a tablespoon of butter over medium high heat. Slice the shallot thinly and throw it in the same saucepan. Allow them to caramelize. As they get soft, add the oregano and thyme. The oregano will turn dark in color. Then, take grape leaves, roll them up and slice thinly, leaving you with strips of leaves. Add to the pan. They will sizzle a bit, and wilt. You'll begin to see a brown coating on teh bototm of the pan. Remove pan contents and allow to cool. Deglaze pan with come cab.

When the onion/grape leaves mixture is cooled down, add to the ground turkey, along with an egg. Add deglazed cabernet. Mix with your hands until everything is well distributed. Start adding breadcrumbs. Do this until the turkey mixture, which should be quite sticky, begins to hold its own, and stops sticking to your hands so much. Then, add cheese, salt and pepper to taste (don't actually taste it at this point, just guess). Complete by mixing through thoroughly.

Take fillo dough out, and defrost it. Actually, it should be relatively defrosted already. Take a baking sheet and rub butter all over it. Then, cut your fillo dough into 5" x 2.5" strips. Fold strip so it's doubled over, and lay down on sheet. Take a generous helping of the stuffing, and put it in the middle. Then, put a similar piece of dough on teh top of the dumpling. Brush with butter to get it to stick (in retrospect, I probably should have used an egg wash, but whatever). This yielded me 14 dumplings. You may have more or less, depending on how good your construction methods are. Mine are pretty bad. I'm a clutz with the phyllo dough, and if it were up to me, I'd have made my dumplings a bit smaller.

click to enlarge

Put all these dumplings in the oven and wait. I had them stacked on two sheets, one on top of the other, and the top sheet finished first, in like 35 minutes. The bottom one took a bit longer.

Côtelettes de porc

Côtelettes de porc avec sauce brune à échalote

Grilling all summer has been great, but as the weather turns it's time for me to take another step from "duffer who likes food" to "chef": to learn me, as the title suggests, some French cookin'. So, I took a deep breath and opened Julia Child's Mastering the Art of French Cooking. After approximately 5 hours in the kitchen, I sat down to my dinner of pork chops and root vegetables in brown shallot sauce.

First off, I rinsed the pork chops and rubbed them lightly with sea salt and coarsely ground pepper. Then I marinated them (for 4 hours, as it turned out, turning and basting several times) in 3 tbsp olive oil, 3 tbsp lemon juice, 1 dried bay leaf and 2 fresh sage leaves.

Next, I prepared the stock for the sauce brune: 6 cups boiling water, 6 beef bullion cubes, 1 cup extra dry vermouth, 1 carrot+1 small white onion+3 scallion whites all finely minced, 2 bay leaves, 4 fresh sage leaves, and several pinches of thyme. I cheated a bit here because I didn't have any celery, figuring scallions are sort of like a cross between onions and celery. After simmering the stock for around 45 minutes, I strained it and put it aside.

Next the roux: I melted a stick of butter over low heat (can anyone tell me how to clarify butter? Every time I attempt it, I either burn the butter or strain out none of the milkfat, and end up throwing out burnt butter and using either butter or olive oil instead of clarified butter), added the vegetable mush I had strained out of the stock along with several strips of pancetta (diced, simmered in water for 10 minutes and rinsed to remove the salt), and simmered for 10 minutes. Then I added 1/4 cup of flour and stirred constantly until the flour began to brown, shut off the heat, and mixed in the stock I had set to boil on another burner. (I cheated a bit again, using a wooden spoon instead of a whisk to mix in the stock, but I don't think it mattered much since the roux was very thick from all the vegetables anyhow).

Now the sauce brune: I brought the mixture to a (very) slow simmer, added more bay leaf, sage and thyme, and simmered for around 2 1/2 hours, stirring occasionally. When I stirred, I would also scoop off some fat and any scum, so I ended up with around 1/4 cup of butter fat with a bit of flour, buttermilk and boullion particulate floating in it. The smell while it simmered was divine.

With around half an hour left to go on the sauce, I preheated the oven to 325 and put the skimmed fat into an iron skillet, brought it to high heat and browned the pork chops on both sides. Then I lowered the heat and added 3 halved small garlic cloves, half a sliced sweet potato, a quartered white onion, and 2 halved shallots, stirring to coat everything in the fat. Covered the skillet, and put it in the oven for half an hour, taking it out twice to baste and turn the pork chops.

When the brown sauce had boiled down to something just thick enough to coat a dipped spoon, I turned off the heat and strained the liquid, squeezing the solids to get as much as I could out of them.

Finally the sauce à échalote: I took the skillet out of the oven, removed the pork and vegetables, stirred up the drippings and fat and put it back on a burner on medium heat to sautee a minced large shallot. Stirred in around a cup of the brown sauce, added a lot of black pepper (more or less Julia's sauce diable, but I forgot to add more wine or vermouth and I used the sauce skimmings to artificially create drippings since the pork chops wouldn't have produced much on their own) and served it over both the pork chops and the veggies.

Overall, I was happy with the results. Not too salty (I was a bit worried when I tasted the sauce brune that it might be, between the boullion and the pancetta), the pork chops were very tender and the sauce was flavorful but mainly tasted of shallots and pepper - I think I could have quadrupled the amount of herbs I used in the sauce (or simmered for even longer), and/or rubbed the pork with herbs after marinating to add more herb flavor. It would also be nice to be able to make a sauce without having 17 pans, pots, bowls and strainers to clean afterwards.

Tips on clarifying butter and any other advice is very welcome - I have 2 cups of sauce brune left in the fridge to make another dish this weekend.

Food - finally...

Ok, I've been really busy with work, but now I finally know what my first real food entry is going to be... only I don't have time now. Today, however, let me ease into the food with another of my slightly inappropriate literary entries (a recipe of sorts):

"In the back room, Brett and Bill were sitting on barrels surrounded by the dancers. Everybody had his arms on everybody else's shoulders, and they were all singing. Mike was sitting at a table with several men in their shirt-sleeves, eating from a bowl of tuna fish, chopped onions, and vinegar. They were all drinking wine and mopping up the oil and vinegar with pieces of bread."

Great story, great place, and great food. I used to actually eat tuna fish with mayonaise in it before I read this. This is how I eat it now. Anyway, I'll get to my first real food entry soon, but try and figure out this one, and go back and read this chapter when you do know what it is. They start drinking absinthe in a few paragraphs (I couldn't do a post without mentioning something to drink...).

Camarão a Camões

An easy to prepare shrimp dish pretentiously named after the Portuguese poet!

Suggested background music: Any Fado album featuring Amália Rodrigues or any album with Cesária Evora.

Camões is to Portugal what Homer is to Greece. Os Lusíadas was his epic poem, and his life in the Portuguese navy was pretty much an epic itself, consisting of a shipwreck and voyages to China, India, and Africa in the 1500s.

Among other things, Portugal is famous for its good Port wine and 1000 ways of preparing cod.

This recipe calls for neither.

I named it thus because it's a play on the words. I adapted it from the Weight Watchers New Complete Cookbook.

Pantry Raid

1 1/4 cups of chicken broth (or vegetable broth)

2 tbsp of cornstarch

1 tsp canola oil

1 tbsp minced garlic

1/2 cup of sliced onions

2 diced carrots

2 cups of frozen peas

3 tbsp of soy sauce (I like the reduced-sodium ones)

2 tsp of sesame oil (spicy or not- whatever you prefer)

1 1/4 lbs of large cooked shrimp

3 cups of cooked basmati rice (cook with 3 or 4 cinnamon cloves-optional)

Ready or Not, Here I Come!

Start cooking the rice. Make sure you use basmati or jasmine rice. Anything else is not acceptable, you hear? Cook with cinnamon cloves (don't let tem burn! I usually cook my rice in a steamer- it always comes out 100% and I don't have to keep watching the pot). If you don't like the smell/taste, then don't use them. If you're curious, just use two as a sampler.

Mix a 1/4 of a cup's worth of broth with the cornstarch and stir well.

In a large skillet heat up the vegetable oil, add the carrots, 1/3 cup of broth and cook for about 2 minutes. Now add the peas, onions, garlic, another 1/3 cup of broth, soy sauce, and sesame oil. Lower the heat and let it simmer for about 5 minutes, or until peas are cooked.

Add the shrimp. You can season it a bit before with some pepper, but just a touch. Add 1/3 cup of broth. Because these are pre-cooked shrimp, just mix them in till they're heated through- about 3 minutes. Turn up the heat, boil and add cornstarch mixture- this will thicken rapidly, but keep mixing.

Once the sauce is thickened, mix everything in with the rice in a beautiful bowl. This makes approximately six servings and is very low cal (but high cholesterol...)

You will sing this dish's praises in verse...

Enjoy in good company!

Chimichurri Chicken

I've made chimichurri (the green sauce on the chicken breasts) a few times this summer, and refined the recipe to just how I like it. Great comfort food for these Boston late "summer" evenings when its 55 degrees out.

The grilled stuffed cabbage is just in the photo as a teaser... I practiced the technique today so I can make it for a fin d'été barbeque later this month... I'll post the recipe then!

1¼ cups packed, rinsed, stemmed cilantro leaves (1 supermarket bunch)
1¼ cups packed, rinsed, stemmed flat parsley leaves (1 large bunch)
6 cloves garlic
1 tsp salt
½ tsp black pepper
3 whole Piment Langues d'Oiseux (a small, very spicy red pepper; substitute ½ tsp red pepper flakes or any other hot pepper of your choosing)
1 cup olive oil
1/3 cup white vinegar
1/3 cup cold water

In a food processor, chop and mix the cilantro, parsley and garlic. Blend in the dry ingredients, then the wet ones, and mix until the chimichurri forms a green paste.

Use two thirds of the chimichurri as a marinade for 1½ to 2 pounds of pork chops, chicken breasts, or your choice of steak (chicken breasts shown) and marinade covered for 1 or 2 hours. Try to use cuts of meat that are only ½-¾" thick and/or pound the meat to thin it before marinating. Spoon the remaining chimichurri sauce over the meat after grilling.

In the glass dish is grilled marinated pepper salad, see my post of Sept 2 for the recipe; in the bowl is a grilled cabbage, I'll refine and post it later this month.

Rosemary Scallops

These were delicious, the rosemary stems gave a sort of slightly bitter woody taste to the scallops, and prosciutto was less greasy than bacon but added a nice flavor. I need to throw a cocktail party so I have an excuse to make them again.

1 pound large, fresh sea scallops (around 20 medium-large scallops)
4 oz. thinly sliced prosciutto (see if you can get them packaged in a way that doesn't fold the prosciutto over on itself; its impossible to separate thin slices once they're folded up in butcher paper!)
20 rosemary sprigs, with the needles removed from the bottom 1½or 2"
2 tbsp. sesame oil
1 tbsp. cilantro olive oil (optional, but it went well with the cilantro butter)

Wash and dry the scallops, wrap each around with a piece of prosciutto, pin together with a rosemary skewer, brush both sides generously with the mixed oils and grill for around 3 minutes on each side, arranging the skewers with the needle ends on a piece of tinfoil to keep them from burning.

Serve with lemon juice and cilantro-garlic butter as a dipping sauce, or just squeeze a lemon over the scallops and drizzle them with melted butter.

Faux Fried Chicken

This is the recipe that takes the guilt away while tasting just as sinfully good...

Okay. Maybe not Kentucky Fried Chicken sinfully good, but at least you won't be wearing it on your gut/butt for the next months. This is a recipe adapted from Weight Watchers New Complete Cookbook. As you may have noticed, other than a few notoriously wonderful exceptions, most of my recipes have been on a lighter end- and the sides are definitely low cal- McGyva is on a diet, so I've been exploring healthier alternatives to standard favorites.

Enough with the small talk:

Pantry Raid

1/2 cup of fat-free buttermilk

a few drops of pepper sauce (I use Tabasco- about 4-5 drops)

1/2 cup of crushed Cornflakes (Confley, as we say in Latin America...)

3 tbsp all-purpose flour

1/4 tsp salt

1/4 tsp ground pepper

2 lbs of chicken (drumsticks, breasts, thighs- whatever you like. I used chicken breasts for this one)

Canola oil spray

1/4 tsp (or more, if you like) paprika

sprinkle of fines herbes for aroma

Colonel Shmolonel- Do This:

Preheat your oven to 400F and then spray a baking sheet with nonstick spray. In a wide bowl mix in the buttermilk and the pepper sauce. On a sheet of waxing paper put the crushed cornflakes, flour, salt, pepper, paprika, and fines herbes. Dip the chicken pieces in the buttermilk and then coat with the cornflake mixture on both sides. Place on the baking sheet and then spray with the canola oil- the original recipe suggested you drizzle on 4 tsp of canola oil, but that is just a disaster- you end up with clumps of oil on one spot and the rest gets really dry. Do the spray instead for an even coating. Bake for abourt 30 minutes and flip the chicken parts over. Bake for another 20 minutes or so longer.

This recipe surprised me because I was expecting chicken cereal. This tastes quite good, and I intend on doing it again.

My side dishes were broccoli and a salad...hardly exciting...but you could always have the chicken with some yummy vermicelli with onion tomato sauce...

Doesn't the picture look like an aerial shot of a mountain in a forest? The tomato's a UFO!

Ok. I'll stop playing with my food.

Enjoy in good company!

Chicken "Il Panino," take 1

Rob seems to think that harrassing me doesn't produce results.

Tonight's experiment was Chicken "Il Panino." At least, I think that's what they call it at Il Panino express, who inspired this recipie. It's chicken in white wine with raisins and pignoli, and it's hard to mess up. I know this because I made it blind and it worked.

Ingredients

Golden raisins

Pine nuts

chicken

white wine (A pinot grigio worked well)

pasta, such as ziti

Brine the chicken. Soak the pine nuts and raisins in the wine. Start some water for the pasta. Slice the shallots, and brown them in oil in a skillet. Add the chicken, patted dry, salted and peppered. When the chicken is browned on both sides, add the raisins, pine nuts* and wine.

Cook for a few minutes, remove the chicken, add more wine, reduce. (Here I think I ended up overdoing it; reducing seems a waste, since next I decided to add some corn starch.) Drain the pasta and finish in the wine sauce. Put the pasta next to the chicken and serve with crusty bread. I also added butter as I was reducing the wine sauce, but I think that was a waste.

It was not quite so good as Il Panino makes it, but it's worth making again.

* Pine nuts, pingoli, whatever. Le iron chef quebecois does not need to be consistent!

Roasted Fruit Pizza

This one worried me. I was shopping while hungry, and that's always bad. I had a lot of figs (I've been making the roasted fig part of the honey vanilla/roasted figs recipie in the French Laundry cookbook. The ice cream requires too much effort, although you can fake it by adding honey to good vanilla ice cream, mixing, and re-freezing.) Anyway, this was a highly successful experiment. I'll be making it again.

Ingredients

3 or 4 figs. I used turkik.

2 apples. I used a mcintosh and some green apple.

3-4 ounces fresh chevre

pizza dough

honey and balsamic vinegar

While you make the pizza dough, roast the figs, apples and garlic. (Garlic shall be considered a fruit today.) The over should be about 400. If you're clever you'll core the apples beforehand. If you're not clever, you'll have exploded apple foam in your stove. The figs should have their tops cut off, and the garlic should have olive oil splashed on them. I wrapped them in foil, too.

Slice up your fruit, and arrange on the pizza dough. Smear little bits of the goat cheese everywhere, in chunks thick enough that it'll brown up before it dries out. Sprinkle balsamic vinegar and/or honey over it all. Add a little salt, and cook until the cheese is browning.

If you pour your vinegar carefully, it will be easier to see the cheese brown. I had a Pepperwood grove pino grigio with this, and they went very well together.

No picture because my cameraman's on vacation.

English Breakfast

I have long been obsessed with the Two Fat Ladies. They used to be on the food network every Sunday, and I would watch religiously. My obsession became unhealthy, one might say bordering on lunacy even. For a period of time my inner monologue was replaced by the voices of the Two Fat Ladies, deliberating in my mind.

"Well I say, Jennifer, should we go into this here coffee shop for a bit?"

"Well, I think that might just be in order, Clarissa, especially if they have a good helping of double cream..."

With this going on in my brain, I had taken to walking around with a permanent smirk on my face, and had to pause every time I was going to speak, to make sure it was my voice that emerged, and not that of a corpulent and eccentric fat old British lady...

Well, one of the shows I distinctly remember them doing was a breakfast show, in which Jennifer Patterson made deviled kidneys. The idea was immediately intriguing to me, as I love things liver and tongue. So it's been on my agenda to make them for some time.

click to enlarge

And why not? We get most of our breakfast foods from England more or less, right? English Breakfast Tea, English Muffins? Even eggs and sausage is English in origin (as a breakfast food) right? So why not kidneys? So off I went...

My recipe was based loosely on one found here. Here's what I did.

Ingerdients:

One Beef Kidney
4 oz butter, melted
salt, pepper, cayenne to taste
2 tsp ketchup
2 tsp Worstershire sauce
1 tsp colemans dry english mustard
corn oil
parsley for garnish

The Two Fat Ladies recipe says to just go ahead and clean teh kidneys, removing the outer membrane and inner core. Well, on this beef kidney the membrane must have already been removed by the butcher. But the kidney itself was made up of all these tiny little lobes, that all attached to this thick, fatty sinewey tissue thing. And while removing the lobes from the core was easy, the core extended into the lobes with these veins, that I gathered would be tough if eaten. It took forever to clean the kidney. I found that splitting each lobe right down the missle was the easiest way to remove the vein.

I should also warn you that this is an extremely messy job. Kidneys basically filter the blood for impurities and deliver those impurities to the bladder as urine. This means that a kidney is essentially this coagulated blood sack, and when you squeeze it, it can even disintegrate into some blood in your fingers. The smell was vaguely foul, and it took forever to get the job done.

Once you've cleaned the kidneys, the rest is easy. Basically, wisk together the salt, pepper, mustard, Worstershire sauce, ketchup, cayenne and 2oz of the butter. Take the other 2 oz of butter, add corn oil to the frying pan, and fry up the kidneys. This will take 5 minutes or so. Then, pour your sauce over the kidneys. Fry a little longer, and you're done.

The Ladies suggest serving with lemon garnish. I had no lemon at home, so I used grapes instead. I sprinkled with parsley and had buttered toast on the side.

So how did it come out? Ok, I guess. The taste is somewhat similar to liver, so if you don't like liver, don't eat kidneys. The cayenne taste gets masked too easily, and I think the reason for it is to help to kill the taste of the kidneys, which can be strong. I doused the entire thing in Tobasco sauce, and that tasted good.

But to be perfectly honest, after having gone through the disgusting exercise of cleaning those kidneys, my appetite basically evaporated. Yeah, I ate a few, and they looked good when I made them. But now, looking at the cold leftovers, they remind me of glistening nuggets of shit.

I'd probably eat these in a restaurant setting, but I doubt I'll make them again.

Radicchio and Basil Sauce

OK, my last entry was pork, stuffed with pork and wrapped in pork... today is the other end of the spectrum. Two tasty vegetarian and Atkins-friendly recipes:
Grilled Radicchio with Chevre-Basil Cream Sauce and
Grilled Pepper Salad

Grilled Radicchio with Chevre-Basil Cream Sauce
Serves 4 as an entree, 8 as a side
For the grill:
3 or 4 radicchios (depending on size)
3 or 4 toothpicks
olive oil, salt and pepper

For the sauce:
1½ cups heavy cream
3 oz. chevre (goat cheese)
1½ cups coarsely chopped fresh basil
½ tsp. white pepper
salt

Bring the cream to a slow boil in a saucepan and simmer, stirring frequently, for 15-25 minutes to thicken.

Quarter (or half, for smaller heads) the radicchios lengthwise, pin each segment with a toothpick, lightly brush with oil, sprinkle with salt and pepper, and direct grill for around 8 minutes, brushing on additional oil before each turn.

Once the cream has thickened somewhat, crumble in the Chevre and stir to melt, add the pepper and salt to taste. When the radicchio is cooked, add the basil to the cream sauce, stir once, and spoon over the radicchio.

Grilled Pepper Salad
Serves 3

1 each large red, yellow and orange peppers
1 tbsp. balsamic vinegar
1 tbsp. lemon juice
2 tbsp. olive oil
1 clove garlic
½ tsp. salt
1 tbsp roasted pine nuts
1 tbsp chopped fresh flat parsley and/or basil

Grill the peppers directly for 4-6 minutes on each side until the skin is blackened and the pepper is soft (turn with care to avoiding splitting the pepper on the grill and letting the moisture out). Wrap each pepper in a wet paper towel (steam helps remove the skins) and let cool for 20 minutes.

Press (easier) or mince the garlic clove and use the back of a spoon to mash the garlic and salt into a paste in a mixing bowl. Whisk in the vinegar and lemon juice. Gradually whisk in the oil. Add the herbs and pine nuts.

Unwrap the peppers; peel, stem, seed and vein; and cut into strips. Pour the dressing over the strips and marinate covered in the fridge for at least half an hour before serving.

Stuffed Pork Chops

I started the Atkins Diet about 6 weeks ago (its going well, dropped 20 pounds so far), bought Steven Raichlen's How to Grill, and have just gotten comfortable enough with grilling techniques and ingredients to play with his recipes. Here's my variation on two of Raichlen's recipes for grilled stuffed pork chops and grilled stuffed chicken breasts. This is a pretty quick and easy dinner, and tastes great!

Ingredients:
4 pork loin chops or half chicken breasts 6 - 8 oz each (2 of each shown)
2 oz. prosciutto (or other cured ham)
2 oz. goat cheese (or fresh mozzarella)
8 strips of bacon
8 fresh basil leaves
8 small sections of a fresh sprig of rosemary (optional)
8 leaves fresh sage (optional)
8 toothpicks
2 tbsp sesame, walnut or extra virgin olive oil
salt and coarse ground pepper to taste

1. Fire up the grill. Rest the pork chops or chicken breasts on the cutting board and cut a deep pouch in each, starting from the non-fatty side of the loin or the rounded edge of the chicken breast, being careful not to cut all the way through or to the top or bottom of the meat. I find its easiest to do this cleanly if the meat has been thawing overnight in the coldest part of the fridge so it is still cold enough to be firm (it will finish thawing at room temperature as you prepare the meat); it's also a lot easier to do with pork than with chicken

2. Stuff each pouch with a 1/2 oz slice of cheese and 1/2 oz slice of prosciutto sandwiched between two fresh basil leaves. I used a mozarella&prosciutto "roll" from Russo's on the Watertown/Waltham line, which is aesthetically pleasing and easier to work with than slicing the cheese yourself.

3. Salt and generously pepper both sides of the meat, then rub in a bit of the oil. If using fresh sage or rosemary, place above and below each piece of meat in a baking dish. Wrap each piece of meat tightly with 2 slices of bacon (the bacon grease helps keep lean cuts of meat like chicken breast and pork loin chops from drying out on the grill, and, of course, tastes great!). Pin the bacon in place and the pouch shut with 2 oiled toothpicks (they will char on the grill, in spite of the oil, but shouldn't burn).

4. Place each cut of meat on a hot grill and cook for 4-6 minutes on each side for chicken, 5-7 for pork. If desired, place meat at a 45 degree angle to the grill bars and rotate 90 degrees after 2 minutes on each side to make an attractive hatchmark pattern of grill lines (the bacon sort of obviates the need to do this in this recipe, but Raichlen is big on aesthetics).

5. Move to a platter or plate, allow to cool for 3 minutes and serve while hot. Enjoy!