November 15, 2014 at 4:06 am · Filed under Beans, Poultry
No idea where this originated; I found it on the back of an old note where I’d scrawled down things that I needed to discuss with an auto mechanic, including a lack of heat in my car and the fact that the hood light was burned out. An indication of the age of the note: I haven’t even driven a car, let alone owned one, in more than a decade.
3 lbs. chicken, skin & fat removed.
8 oz yogurt
1 tsp paprika
1 tsp ginger
1 tsp cumin
3 cloves garlic, crushed
2 T lime juice
Salt & pepper
Cut up the chicken. Make deep slits in the chicken pieces.
Mix together the remaining ingredients.
Marinate the chicken in the yogurt-spice mixture overnight.
Roast 40 minutes in the oven at 425. Yum!
Permalink
October 15, 2014 at 10:53 pm · Filed under Uncategorized
As I am enjoying the “Semi Famous Roasted Cauliflower” a number of you were asking about the recipe and I didn’t want you to be left out, so here it is. Trust me, it’s SO GOOD!!!!!
-1 head of cauliflower cut into small florets
-1 red onion, cut in large pieces and separated into single pieces
-1 whole garlic peeled and minced
-olive oil
-salt
Toss together, roast in single layer
400 degrees for 1 hour
yummy!!!!
Permalink
June 9, 2014 at 8:42 pm · Filed under Uncategorized
INGREDIENTS
- Butter for greasing baking pan
- 1 cup cornmeal
- 1/2 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, beaten
- 1 cup milk
1.
Preheat oven to 350 degrees. Grease medium rectangular baking pan.
2.
Sift together cornmeal, flour, sugar, baking soda and salt. Beat in buttermilk, and then stir in eggs. Add milk, blending quickly. Pour into prepared pan.
3.
Bake until golden brown on top, for 35 minutes. Serve immediately, cutting into squares at the table.
Source
Permalink
June 9, 2014 at 2:21 am · Filed under Uncategorized
INGREDIENTS
- 2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices
- 1 tablespoon unsalted butter
- 1/2 cup minced onion
- 1 cup chicken or vegetable stock
- 3/4 cup fresh orange juice
- 2 tablespoons thinly sliced mint or basil leaves
- Salt and freshly ground black pepper
- thin orange slices, halved cherry tomatoes, sprigs of mint or basil
- If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
- In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
- To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.
- YIELD
- 6 servings
- NOTE: Approximate nutritional analysis per serving: 75 calories, 3 grams fat, 6 milligrams cholesterol, 20 milligrams sodium (before salting), 2 grams protein, 10 grams carbohydrate
http://www.nytimes.com/recipes/6876/tomato-and-orange-soup.html
Permalink
November 3, 2012 at 11:58 am · Filed under Soups, Squash
Puréed Winter Squash Soup With Ginger
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
1/3 cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt
1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute.
2. Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender.
3. Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock.
4. Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg.
Yield: 4 to 6 servings
Advance preparation: The soup will hold for several hours, in or out of the refrigerator. Proceed with Step 4 just before serving.
Nutritional information per serving (4 servings): 192 calories; 4 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 1 milligram cholesterol; 38 grams carbohydrates; 5 grams dietary fiber; 44 milligrams sodium (does not include salt to taste); 5 grams protein
Nutritional information per serving (6 servings): 131 calories; 3 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 1 milligram cholesterol; 26 grams carbohydrates; 3 grams dietary fiber; 33 milligrams sodium (does not include salt to taste); 3 grams protein
Permalink
November 3, 2012 at 11:43 am · Filed under Rice, Squash
1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach
1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay (Make sure to cook the wild rice until it begins to splay or you won’t get the full nutty flavor of the grains). Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes.
2. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat.
3. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil.
4. Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve.
Yield: 6 servings.
Advance preparation: This salad holds well for a couple of days in the refrigerator, without the arugula or spinach.
Nutritional information per serving (6 servings): 268 calories; 14 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 4 grams dietary fiber; 44 milligrams sodium (does not include salt to taste); 6 grams protein
Permalink
October 30, 2012 at 9:28 pm · Filed under Grains, Rice, Squash
The meat or fish is totally optional; the chew and flavor are of course welcome, but this could be a fine vegan risotto. And as with any risotto, the leftovers have insane potential. Since a cup of brown rice produces around four cups of cooked rice, with all these substantial add-ins this recipe really serves four people, even as a main course.
The night I made it, there were two of us. The next night, I crisped maybe two ounces of chopped bacon in a little more olive oil, then scooped that out and sautéed a little more onion and a cup of peas (actually, frozen), cranked the heat and browned the leftover rice in there: instant fried rice, and never better.
Which brings me to the Parmesan. I consider it optional largely because I’ve come to prefer leaner, simpler risottos. Traditionally (I suppose), butter was the fat of choice, and Parmesan used whenever it was available and appropriate — that is, a good pairing. In restaurants at least, a big hunk of butter is often stirred in at the end of cooking to enrich the dish and take it over the top. (If you’ve ever wondered why your risotto is not as velvety and filling as that in restaurants, it’s because you have more of a conscience than most chefs.)
But I start with good olive oil and often omit the Parmesan, finishing the dish instead with a lot of chopped herb. The results not only showcase the rice and add-ins, they are also cleaner. If you want an even sharper flavor, you could add a bit of lemon juice at the last second.
TOTAL TIME
About 45 minutes
Salt
1 cup short- or medium-grain brown rice
3 tablespoons olive oil or butter
1 medium onion or large shallot, chopped
Black pepper
About 2 cups winter squash in roughly 3/4-inch cubes
1/2 cup dry white wine or water
About 4 cups any stock (shrimp, chicken, lobster, vegetable, pork) or water
About 1 cup bite-size pieces of meat or shellfish (precooked is O.K.): sausage, pork, lobster, shrimp, chicken, etc.
1/2 cup grated Parmesan, optional
1/2 cup chopped fresh basil or parsley
1.
Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
2.
Put oil in a large, deep skillet over medium heat. When it’s hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
3.
Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
4.
When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you’re using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.
YIELD
4 servings
Originally published with A Different Shade of Risotto
Permalink
September 26, 2012 at 7:02 pm · Filed under Fruit
September 21, 2012
Fans are going bananas for soft serve fruit
By MICHELLE LOCKE Associated Press
Pureed frozen fruit probably won’t become the next bacon, or even cupcake. It’s simply not sexy enough. So-called soft serve fruit is, however, having a moment, recently becoming a darling of the mommy blog set, showing up on ABC’s “Good Morning America,” inspiring a new countertop kitchen appliance, even spawning a product line and small chain of shops, the New York City-based Soft Serve Fruit Co.
And to be clear, we are talking about something that is precisely as it sounds — frozen fruit that is pureed until it reaches the consistency of soft serve ice cream. That’s it.
Soft serve fruit is “the answer to an ice cream lover’s cravings,” says Francesca Borgognone, Entertain Editor at The Daily Meal.com, who adds that the appeal is easy to understand. “A fraction of the calories and mixed with the same type of fixings that frozen yogurt has — it can be sweet, savory as well as an any-time-of-the-day treat.”
Soft serve fruit has been quietly building a following online, where recipes abound for turning all manner of frozen fruit into treats. It’s hardly complicated. A splash of juice or water, a bag of frozen fruit and a few minutes in a food processor and the result is something that begs for an ice cream cone.
Just type “soft serve fruit” into Pinterest and see the multicolored flurry of frozen fancies that pops up. And kitchen supply companies are keeping up with the trend, marketing appliances specifically for making frozen fruit desserts, like the Yonanas machine that costs around $50. Of course, most people just use their food processors or blenders.
Tanya Steel, editor-in-chief of Epicurious.com, has been on to this idea for a while, keeping foil-wrapped, frozen over-ripe bananas in the freezer for times when she wants a treat that’s tasty without being calorific.
“I started making them when my kids were little and I was trying to not only curb their constant need and quest for sugar, but also my own,” says Steel, coauthor of the cookbook “Real Food for Healthy Kids.” Steel says her site has a number of frozen fruit dessert recipes and “we see incredible interest in them,” she says. Soft serve fruit “makes so much sense,” she says. “It’s an almost guilt-free treat and you actually feel good about giving it to your kids and you feel good about giving it to yourself.”
For Chloe Epstein, a partner in the Soft Serve Fruit Co., the love of soft serve fruit began with bananas. Expecting for the second time (twins, as it turned out), she craved something sweet, but she wanted it to be healthy, too. Up to then her career had been in law, but she was always looking for innovative ways to create healthy alternatives to favorite indulgences so she decided to try to come up with her own solution.
“We started to experiment with frozen, old, over-ripened bananas in a blender, juicer and Cuisinart and learned, like many who play in the kitchen, that there was a way to create something like the creamy frozen consistency we craved without all the other ‘stuff,”’ she says. The first few efforts encouraged them to incorporate soft serve machines and learn the steps needed to guarantee consistency and taste.
The big challenge was sticking to the goal of keeping the product simple — minimal ingredients — wholesome and nutritionally sound. After a lot of trial and error they found that fruit, filtered water and a touch of organic cane sugar — to keep the machine from “hard-freezing” the mix, not for taste — did the trick. After perfecting bananas they moved on to mango and apple, working with a food professional to get things right.
Today, Epstein, her husband Jason, and business partner Michael Sloan run the company (soon to be renamed Chloe’s Soft Serve Fruit Co.) together. They have two stores, one on the Upper East Side and one in Union Square, as well as a seasonal store in Watermill, Long Island, and are carried in several cafes in the region. They’re also considering opening a branch “somewhere warm,” such as Miami, Atlanta or Los Angeles, and have plans to grow their wholesale business for outlets such as schools and universities.
Epstein expects interest in soft serve fruit to grow along with the general emphasis on eating healthier and more wholesome and natural foods. As for the at-home devices, Epstein says her product has been developed to have a creamier, more frozen yogurt-like texture “that we feel is unique. Nonetheless, eating a frozen banana in a home machine or a blender is a fun way to eat fruit and maintain a healthy diet, always a priority for us!”
TROPICAL MANGO BANANA SOFT SERVE
10-ounce bag frozen mango chunks
1 very ripe banana
1/4 cup sweetened cream of coconut
Pinch salt
1 tablespoon orange juice
In a food processor, combine the mango, banana, cream of coconut and salt. Pulse several times to roughly chop, then add the orange juice. Process until very smooth, this may take several minutes. You may need to stop the processor several times to scrape down the sides of the bowl or move any chunks of fruit that aren’t being pureed. Serve immediately.
Servings: 4
Nutrition information per serving: 140 calories; 30 calories from fat (21 percent of total calories); 3 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 29 g carbohydrate; 2 g fiber; 24 g sugar; 1 g protein; 45 mg sodium.
———
CREAMY BLUEBERRY BANANA SOFT SERVE
The bananas provide most of the “creamy” in this soft serve. They combine so wonderfully with the blueberries to create a silky, creamy soft serve. If you want to keep it dairy free, substitute plain rice milk, coconut milk, or apple juice for the regular milk. You also could use water.
12-ounce bag frozen blueberries
2 frozen bananas, cut into chunks
2 tablespoons honey
1/2 teaspoon cinnamon
Pinch salt
2 tablespoons milk
In a food processor, combine the blueberries, bananas, honey, cinnamon and salt. Pulse several times to roughly chop, then add the milk. Process until very smooth, this may take several minutes. You may need to stop the processor several times to scrape down the sides of the bowl or move any chunks of fruit that aren’t being pureed. Serve immediately.
Servings: 6
Nutrition information per serving: 90 calories; 5 calories from fat (6 percent of total calories); 0.5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 22 g carbohydrate; 3 g fiber; 16 g sugar; 1 g protein; 30 mg sodium.
———
STRAWBERRY LIME SOFT SERVE
10-ounce bag frozen strawberries
1/4 cup agave syrup or honey
Juice of 2 limes (about 1/3 cup)
In a food processor, combine all ingredients. Process until very smooth, this may take several minutes. You may need to stop the processor several times to scrape down the sides of the bowl or move any chunks of fruit that aren’t being pureed. Serve immediately. Servings: 4
Nutrition information per serving: 90 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 25 g carbohydrate; 2 g fiber; 22 g sugar; 1 g protein; 0 mg sodium.
http://bdtonline.com/lifestyles/x325725209/Fans-are-going-bananas-for-soft-serve-fruit
Permalink
August 2, 2012 at 7:09 am · Filed under Fruit, Salad, Side dishes
Orange salads are a fixture of the Mediterranean table and Moroccan orange salad is one of the best salads in the world — sweet citrus juices countered with pungent onion and dueling kicks of spices and acidity.
Eat it with bread and cheese and call it lunch, or serve the salad as a cooling antidote to a spicy fish, lamb or chicken dish. Variations: Substitute red onion for the garlic. Add mint. Use other citrus, such as tangerines, mandarins or blood oranges. Sprinkle in a little orange-flower water.
Paula Wolfert seasons orange slices with the spice mixture ras el hanout, orange-flower water, lime and lemon zest, dates and mint. Wolfert devotes an entire section to orange salads in her book “Couscous and Other Good Food From Morocco,” one with radishes and cinnamon, another with grated carrots and orange-flower water and one with olives and paprika. She wrote, “Olives and oranges are one of those miracle combinations, like lamb and garlic, before which I sometimes feel I should bow in gratitude.”
1980: Spicy Orange Salad, Moroccan Style
This recipe appeared in an article in The Times by Craig Claiborne.
3 large seedless oranges
1/8 teaspoon cayenne
1 teaspoon paprika (or use Ras El Hanout — available from Kalustayan’s — instead of paprika & cayennne)
1/2 teaspoon garlic
3 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
Salt
Freshly ground black pepper
⅓ cup chopped parsley
12 pitted black olives, preferably imported Greek or Italian.
1. Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
2. Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature. Serves 4.
Recipe: 2010: Mom’s Florida Avocado and Orange Salad
By Andrew Carmellini, the chef and an owner of Locanda Verde in Manhattan.
2 Valencia or navel oranges
1 Florida avocado or 2 regular avocados
Juice of 1 lime
1/2 small red onion, thinly sliced
1 scant tablespoon dried oregano, preferably Mexican
1/4 cup extra-virgin olive oil, plus some for sprinkling
1/4 teaspoon salt
1 teaspoon of your favorite hot sauce
Handful cilantro leaves.
1. Segment the oranges by slicing off the ends with a sharp knife. Put the orange on one end and, with a small, sharp knife, cut off the peel and white pith. Segment the orange by slicing between the membranes. Remove the segments and drop into a bowl. Squeeze the juice out of the remaining membranes into the bowl with the segments. Reserve the juice.
2. With a dinner knife (not the sharpest knife in your kitchen), cut each halved avocado half lengthwise into segments, cutting through the meat to (not into) the skin. Then cut around the outside of the avocado meat and, using the knife, push the pieces out of the skin and into the bowl with the oranges.
3. Add the lime juice, red onion, oregano, olive oil, salt, hot sauce and the reserved orange juice. Using a large spoon, mix all the ingredients together so that everything is coated and well combined.
4. Remove to a serving bowl. Garnish with cilantro leaves and drizzle with more olive oil. Serves 4 as an appetizer or antipasto.
Permalink
July 19, 2012 at 12:00 pm · Filed under Sauces, Dips & Dressings, Side dishes
The tomatoes are warmed, not fully cooked, in the sauce, leaving their softly solid texture intact. Serve them alongside broiled, grilled, or steamed fish and rice. Notes: For this recipe, use tomatoes that are still firm when ripe, such as Early Girl.
8 ripe but firm tomatoes (about 2 lbs. total)
2 teaspoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1/4 teaspoon turmeric
1/4 teaspoon cayenne
6 cloves garlic, minced
1 teaspoon salt
1 cup plain whole milk yogurt
Cilantro sprigs (optional)
1. Core tomatoes (leave them whole). Set aside.
2. In a large frying pan, heat oil over high heat. When hot, add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes.
3. Remove cover and add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic and salt. Cook, stirring, until the garlic is golden.
4. Reduce heat to low. Add tomatoes. Cook until tomatoes are warm and slightly softened.
5. Add yogurt and stir in one direction until smooth. Do not let the yogurt boil. Cook over low heat about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.
http://www.myrecipes.com/recipe/tomatoes-spicy-yogurt-sauce-10000001646359/
Permalink
July 18, 2012 at 2:50 am · Filed under Beans, Side dishes
2 tablespoons salad oil
1 package (10 oz.) frozen baby lima beans, thawed
1/2 cup diced bamboo shoots
1/2 cup chicken broth or canned
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon sesame oil
Heat a wok or wide frying pan over high heat. When pan is hot, add oil. When oil is hot, add lima beans and bamboo shoots. Stir-fry for 1 minute.
Add chicken broth, sugar, and salt. Cover and simmer, stirring occasionally, until beans are crisp-tender (about 5 minutes).
Remove cover and continue cooking until all liquid evaporates. Stir in sesame oil. Cool, cover, and chill.
http://www.ifood.tv/recipe/cold-stirred-lima-beans
Permalink
July 17, 2012 at 11:26 am · Filed under Salad, Sauces, Dips & Dressings
2 hearts of romaine (the lighter, more delicate inner part of a head of romaine lettuce)
1 cup thinly sliced radishes (about 1 bunch)
1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon
For the buttermilk dressing:
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper
1. Combine the romaine, radishes and herbs in a large salad bowl.
2. Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve. Yield: 4 to 6 servings.
Advance preparation: You can combine the ingredients in Step 1 and refrigerate for an hour or two. The dressing can be made about 1 hour ahead.
NY Times
Permalink
July 11, 2012 at 11:16 am · Filed under Dairy, Fruit, Soups
1 1/2 pounds ripe peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
1/2 teaspoon peeled, freshly grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt
Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.
Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as with a few peach slices on top. Serves four.
NY Times: Ginger Peach Soup
Permalink
July 9, 2012 at 9:22 pm · Filed under Cheese, Salad
Think of this salad as the little green dress of summer: Add all kinds of vegetables: lightly blanched fiddleheads and asparagus, yellow pattypan squash, baby zucchini, fennel, and slender green beans. When it comes to greens, take advantage of what comes into season, including herbs. A few sprigs of soft tarragon or some mint leaves will add flair. The star of this show, though, is ricotta. It’s mixed with lemon rind and placed on the greens like a puff of whipped cream on dessert.
VINAIGRETTE
2 tablespoons red wine vinegar
Salt and pepper, to taste
6 tablespoons olive oil
1. In a bowl, whisk the vinegar, salt, and pepper.
2. Gradually whisk in the oil until the dressing emulsifies. Taste for seasoning and add more salt and pepper, if you like.
SALAD
Salt and pepper, to taste
3/4 cup whole-milk ricotta
Finely grated rind of 1/2 lemon
1 fennel bulb, tops trimmed and cut into 4 wedges
1 pound slender green beans, trimmed
2 endives
1 head frisee lettuce or 1 head red-leaf lettuce, cored and torn up
1. Bring a large pot of salted water to a boil. Have on hand a large bowl of ice water.
2. In a bowl, mix the ricotta with the lemon rind and a pinch of salt.
3. Add the fennel to the boiling water and cook for 3 minutes. Add the green beans and cook an additional 2 minutes or until the vegetables are tender. Use tongs to transfer the vegetables to the ice water. Spread the vegetables on paper towels until you are ready to toss the salad.
4. In a large bowl, toss the greens and vegetables. Add dressing, a little at a time, until the salad is lightly dressed. Sprinkle with salt and pepper.
5. Arrange the salad on 4 plates. Garnish with ricotta and sprinkle with a little more dressing.
http://www.boston.com/lifestyle/food/articles/2010/08/18/recipe_for_summer_vegetable_salad_with_lemony_ricotta/
Permalink
July 9, 2012 at 9:17 pm · Filed under Beans, Potatoes, Soups, Vegan
1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan, if using.
Per Serving
Calories 226Calories From Fat 21%
Fat 4g
Sat Fat 1g
Cholesterol 3mg
Sodium 799mg
Protein 12g
Carbohydrate 38g
Fiber 7g
Real Simple
Permalink
July 9, 2012 at 9:15 pm · Filed under Grains, Potatoes
1 cup quinoa
2 tablespoons olive oil
2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
10 ounces button mushrooms, quartered
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4 cup dry white wine or chicken broth or vegetable broth
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)
Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
Stir in the garlic and cook for 1 minute.
Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
Serve the vegetables over the quinoa and sprinkle with the Parmesan.
Per Serving
Calories 361
Fat 12g
Sat Fat 2g
Cholesterol 5mg
Sodium 560mg
Protein 13g
Carbohydrate 51g
Fiber 6g
Real Simple
Permalink
July 9, 2012 at 8:42 pm · Filed under Beans, Salad, Side dishes
Variations: Add some papaya, orange segments or jalapeno. Serve over salad greens, coconut rice, grilled chicken or fish. Or, use this salad as a salsa.
1 ripe mango
1 ripe avocado
1 can black beans, rinsed & drained
1/2 red onion, diced or thinly sliced
2 – 4 T olive oil
1 lemon (juice)
1 lime (juice)
salt & pepper to taste
Cumin (optional)
Salad greens
In a bowl, mix together the olive oil, lemon juice and lime juice. Adding pinch of cumin at this point couldn’t hurt, either. Add salt & pepper to taste.
Chop or slice the onion and add to the bowl with the oil and juice. Add the beans and toss.
Cut mango and avocado into slices or large dice that are approximately the same size. Add to the bowl and toss very gently so the fruit doesn’t get smushed.
Add more salt & pepper if necessary. Serve on a bed of greens with additional lime to squeeze over the top. This makes enough for two hungry people.
Permalink
July 7, 2012 at 11:53 am · Filed under Salad
Served in many Middle Eastern cultures at meals all day – including breakfast – this finely chopped salad of cucumbers, ripe tomatoes, and onions is offered with thick slices of feta and triangles of pita.
2 slicing cucumbers (skin intact)
2 medium tomatoes, cored
½ pint cherry tomatoes, quartered
½ bunch scallions or ½ white or sweet onion, thinly sliced
2 tablespoons olive oil
Juice of ½ lemon, or to taste
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1. Halve the cucumbers and use a spoon to remove the seeds. Cut the cucumbers into narrow lengthwise strips. Cut across the strips to make ½-inch dice. Transfer to a bowl.
2. Cut the tomato into ½-inch pieces. Add to the cucumbers with the cherry tomatoes (if they are large, cut each quarter in half). Add the scallions or onion, olive oil, lemon, salt, pepper, and parsley. Stir well.
Permalink
July 6, 2012 at 12:39 am · Filed under Eggs, Fish, Salad, Sauces, Dips & Dressings
Why not add smoked herring, the bacon of the sea?
DRESSING:
3 tablespoons smoked herring, finely chopped
A scant 1/4 cup red-wine vinegar
1 clove garlic, peeled and finely chopped
1/3 cup Parmesan, grated (and more for finishing)
1 teaspoon Dijon mustard
1 egg yolk, or 1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Freshly ground black pepper to taste
3/4 cup extra-virgin olive oil
CROUTONS (Or, just use prepared croutons):
2 cups brioche, cut into 1-inch cubes, approximately 3 thick slices
4 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves
Kosher salt
2 heads romaine lettuce, roughly cut, well rinsed and dried.
1. If making croutons, preheat oven to 350. In a medium-size bowl, toss brioche with melted butter, thyme and salt and pepper. Arrange bread pieces on a baking sheet and place in oven until they begin to turn golden, approximately 10 minutes, then remove and set aside.
2. In a small saucepan over medium heat, combine smoked herring with just enough red-wine vinegar to cover it barely; heat until it begins to simmer. Remove from heat immediately, scrape into a small bowl and allow to cool.
3. In a food processor, combine the herring and vinegar, the garlic, cheese, mustard, egg yolk, Worcestershire sauce and pepper. Slowly drizzle olive oil into the mixture as the processor works, emulsifying the dressing. (You may not need all the oil.) When the dressing has achieved the consistency of a loose mayonnaise, remove it from the food processor, and set aside.
4. In a large bowl, toss the lettuce and the croutons with enough dressing to cover the romaine as a sauce would pasta. Place in serving bowl and grate so much Parmesan over the top that the salad looks like a heavily snowcapped mountain. Serves 4 to 6. Adapted from Hugue Dufour, M. Wells, Queens.
Smoked Herring Salad
Permalink
July 5, 2012 at 10:03 pm · Filed under Cheese, Side dishes, Squash
Even right off their prolific vines, summer squash can be watery and sometimes bitter. Cook them slowly in plenty of olive oil and they turn sweet but stay moist and summery, so you can take advantage of the beautiful golden color. As you cook the sliced squash, mash the rounds against the sides of the skillet to break them up. Then toss the squash wit leaves of fresh basil, and crumbled goat cheese.
3 tablespoons olive oil
7 small summer squash, thinly sliced
About 20 fresh basil leaves, torn in half
Salt and pepper, to taste
1/4 cup fresh goat cheese, crumbled
In a large skillet over low heat, heat the olive oil. Add the squash and cook, stirring often, for 30 minutes or until the squash soaks up the oil and is not at all watery. As the squash cooks, use a wooden spoon to mash it against the side of the pan. Stir in half of the basil leaves. Top with the goat cheese and remaining basil leaves.
Boston Globe
Permalink
July 5, 2012 at 11:10 am · Filed under Poultry
5 cups chicken stock
Grated rind and juice of 1 lemon
2 cloves garlic, finely chopped
6 boneless, skinless chicken breast halves
In a large, deep skillet, combine chicken stock, rind and juice of 1 lemon, garlic, and salt. Bring liquid to a boil. Lower the heat, and add chicken.
Simmer over low heat for 20 minutes or until a thermometer inserted into the thickest part of the breast reads 165 degrees. Remove chicken from poaching liquid. Refrigerate poaching liquid and chicken breasts for soup or salad.
Boston Post
Permalink
July 4, 2012 at 5:41 pm · Filed under Salad, Side dishes, Squash
Raw zucchini very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination
1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve. Yield: Serves four.
Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.
Nutritional information per serving: 113 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 11 milligrams sodium (does not include salt to taste), 2 grams protein
New York Times: http://www.nytimes.com/2011/08/17/health/nutrition/17recipehealth.html
Permalink
June 5, 2012 at 1:19 pm · Filed under Pasta
Young peas, a little shallot, onion, butter and vegetable broth make a sweet sauce for farfalle. Variations with the prepared sauce (without the pasta): Instead of serving right away, freeze it for up to 3 months; make a dip by adding sour cream or softened cream cheese; or puree with pine nuts, olive oil and Parmesan cheese to create a pesto.
10 ounces dried farfalle pasta (bowtie or butterfly shaped noodles)
diced bacon, pancetta or prosciutto (optional)
4 medium shallots, minced
1/2 medium yellow onion, diced small
2 tablespoons sweet (salted) butter (reduce amount if using meat)
2 cups vegetable broth
20 ounces frozen (or fresh) baby or petite peas (about 4 cups)
1 bunch flat-leaf parsley, coarsely chopped
2 stems basil, coarsely chopped
6 ounces sugar snap peas (stringed and stemmed)
Salt
Freshly ground black pepper
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions. Drain, reserving about a cup of the pasta cooking water.
In a large pan, saute the bacon, pancetta or prosciutto over medium heat until slightly browned. Add the butter, shallot and onion; cook until they are just soft — don’t allow them to brown.
Add the vegetable broth and increase the heat to medium-high; bring to a boil. Boil for 5 minutes, then add the frozen petite peas and boil for another 5 minutes. Add the parsley and basil, season with salt and pepper to taste.
Bring a small saucepan of unsalted water to a boil over medium-high heat, add the sugar snap peas to the water and cook for 3 minutes, then drain and cut them on the diagonal into 2 or 3 pieces each.
Pour the petite peas, sugar snap peas, shallots & onions into the large pot, then add the cooked pasta. Heat for 1 or 2 minutes over medium-low heat, tossing to combine. Add enough of the reserved pasta cooking water to create a creamy sauce. Taste and adjust seasoning as needed. Divide among individual shallow bowls; serve hot with warm foccacia bread. 4 servings.
Butterfly Pasta With Baby Peas
Permalink
June 4, 2012 at 7:27 am · Filed under Rice
“The floral fragrance and subtle flavor of Thai jasmine rice make it a delightful choice as a side dish. But adding unsweetened Thai coconut milk makes it even more appealing, contributing a bit of creaminess and more perfume to the aroma. This is a long-grain rice that cooks up nice and fluffy, with distinct grains. It does need a longer resting time (20 minutes) than a short-grain rice requires, but that will ensure absolutely perfect rice every time.” — From “Staff Meals from Chanterelle” by David Waltuck and Melicia Phillips.
2 cups Thai jasmine rice or other long-grain rice
1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
3 1/2 cups water
1. Combine the rice, coconut milk, and water in a small, heavy saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer, without removing the cover, until all the liquid is absorbed, 20 minutes.
2. Remove the pan from the heat and let it stand, covered, for 20 minutes more before fluffing and serving. Makes about 7 cups.
Permalink
April 26, 2012 at 12:09 pm · Filed under Fish, Poultry
I recently saw the film “Chicken With Plums.” While the Persian dish that inspired the title was barely shown or discussed in the movie, I was inspired to learn more about it. I searched and found this recipe.
INGREDIENTS: This quantity will yield 6 servings
1.5 pounds chicken thighs, skinned
1 medium onion (about 5 ounces), chopped fine
1 pound of carrots, peeled and sliced in rounds or matchsticks
3 tablespoons brown sugar or honey
1 large orange, juiced or 1/4 cup orange juice
12 (or more) pitted prunes
2 cups chicken broth or water
4 (or more) tablespoons clarified butter or oil
1/2 cup (or more) all-purpose flour
1/2 teaspoon saffron, crushed and steeped in 2 tablespoons hot water
Rinse the chicken or rub with a cut lemon. Pat dry and sprinkle a pinch of salt and pepper all around.
Dip the chicken in flour.
Heat the oil or clarified butter in a large skillet and brown the chicken all over, which will take about 25 minutes.
Transfer the chicken pieces into a large pot. Add the chicken broth or water to the skillet and scrape the browned bits from the skillet to release and incorporate into the broth. Add the broth with the browned bits to the pot with the chicken.
Add more clarified butter to the skillet and drop the onion in the skillet and fry till translucent. Add the carrots and the brown sugar and stir to coat the carrots. Fry for about 10 or 15 minutes to soften the carrots and let them caramelize a bit.
Add the carrots and onions to the pot.
Strain the saffron and add to the pot with the chicken and carrots and onions. Cover the pot and cook on low heat for about 20 minutes. At this point, you can collect the broth from the pot by straining it and let it sit in the freezer for a couple of hours to collect the fat that congeals on the surface. Place the broth back in the pot with the chicken and vegetables.
Add the orange juice and the prunes to the pot. Cook on low heat for 20 minutes. Adjust seasoning.
Serve the chicken with Basmati rice.
Permalink
April 1, 2012 at 10:09 am · Filed under Sweets
The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy. For another layer of indulgence, dip it in some melted bittersweet chocolate.
1 cup water
1/2 cup sugar
2 small ripe avocados
Pinch of salt
2 tablespoons freshly squeezed lime juice
Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
Cut the avocados in half lengthwise. Remove the pit and scoop the fl esh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions. Yield: Makes 8 to 10.
Fany Gerson’s Avocado Paletas
Permalink
March 25, 2012 at 11:32 pm · Filed under Cheese, Dairy
This is a simple, tangy cheese and takes little active time and just a day to become cheese. Try parsley, chives, dill. These times and salt return a semi-firm, spreadable cheese with bright flavor. More salt, and more time, will give a drier, firmer cheese.
1 quart goat milk
1 cup buttermilk
3/8 cup lime juice
1 tablet rennet
sea salt to taste
fresh herbs to taste
Over low heat, bring goat milk and buttermilk to 190* in a stainless steel pan. (Aluminum or cast aluminum will not work). Slowly add lime juice (or lemon, or white vinegar) and rennet while stirring until all is added and mixed thouroughly into milk, but only until just combined. It will curdle.
Cover and let cool undisturbed at room temperature 12 hours. Add salt to taste. Drain into a cheesecloth lined strainer. Bring cloth together and tie. Hang over bowl or sink until it is the consistency you want. Hang for 12 hours, squeezing occasionally, adding herbs and salt as cheese firms.
Seasoned With Abandon
Permalink
March 25, 2012 at 11:14 pm · Filed under Fruit, Nuts, Sweets
Adapted from a Nigella Lawson recipe. Nigella says you must serve with heavy cream, but I think it is optional, and that whipped cream or vanilla ice cream would work equally well. Also, I made this with frozen peaches & raspberries instead of strawberries and liked it even better.
For the filling
1 lb strawberries, fresh or frozen
1/4 cup white sugar
2 Tablespoons ground almonds
4 tsp vanilla extract
For the topping
1/2 cup flour
1 tsp baking powder
6 Tablespoons cold butter, diced
1/2 cup sliced almonds
1/3 cup brown sugar
Vanilla ice cream, heavy cream or whipped cream, optional
Preheat the oven to 400F. Put the strawberries into an ovenproof dish or pan (it should hold about 1 quart) and sprinkle them with the white sugar, ground almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.
Now for the crumble topping: put the flour and baking powder in a mixing bowl and cut in the cold, diced butter. You can use a mixer, food processor, or just use your fingers. When you’ve finished, it should resemble rough, pale oatmeal. Use a fork to stir in the sliced almonds and brown sugar.
Pour the crumble topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes. Cook until the crumble topping has darkened to a pale gold and some pink-red juices are seeping and bubbling out at the edges. Let stand for 10 minutes before serving.
Notes: The crumble can be assembled one day ahead. Cover and store in fridge until needed. Bake as directed in the recipe, but allowing an extra 5–10 minutes’ cooking time. Check crumble is piping hot in the centre. Crumble topping can also be made and frozen in resealable plastic bags for up to 3 months. Sprinkle the topping direct from the freezer over the fruit, breaking up large lumps with your hands. Alternatively, the assembled but unbaked crumble can be frozen, wrapped in a double layer of plastic wrap and aluminium foil, for up to 3 months. Defrost for 24 hours in the fridge and bake as above.
BBC: Strawberry & Almond Crumble
Permalink
March 14, 2012 at 4:47 am · Filed under Chocolate, Sweets
2 tbsp chia seeds
1/2 cups unsweetened almond milk (or your favorite alternative)
2 tbsp agave, brown rice syrup, maple syrup or stevia to taste
1 tbsp cocoa powder
1/2 tsp vanilla
Mix all the ingredients together. It may take a little time to incorporate the cocoa, but eventually it will. After everything is mixed, cover and leave on your counter for 20 minutes before enjoying. Or you can leave it in the fridge overnight and enjoy the next day. Can even go into the freezer. The chia seeds continue to absorb the liquid they are in so you may need to “water down” with some more almond milk. Top with fresh fruit, chocolate chips or just eat it plain.
Food Doodles
Permalink
March 3, 2012 at 5:36 pm · Filed under Uncategorized
1 small box corn muffin mix (7.5 oz)
1/3 cup 2% milk
1 large egg
1 can cream-style corn, undrained
1 can whole kernel corn, undrained
1/2 cup to 1 cup shredded cheese
Preheat oven to 400.
In a large, oven proof bowl, stir together (do not beat) corn muffin mix, milk and egg. The batter will be slightly lumpy. Dump in the two cans of corn, liquid and all. Stir thoroughly.
Sprinkle the cheese generously on top. Bake 20 – 30 minutes, until the top is golden. Serve hot.
Permalink
February 29, 2012 at 4:20 pm · Filed under Beans, Cheese, Poultry
4 8-inch whole-wheat flour tortillas
2 cups chopped cooked chicken
1 cup refried beans
1 teaspoon ground cumin
2 cups shredded Cheddar cheese
2 cups store-bought pico de gallo or salsa
Yield: 4 Servings
Prep: 5 min Total: 15 min (Quick)
- Preheat oven to 400 degrees F.
- Place tortillas on baking sheet. Transfer to oven and bake until crispy, about 5 minutes each side.
- Spread 1/4 cup refried beans on each tortilla. Top with 1/2 cup cheese and 1/2 cup chicken. Sprinkle 1/4 teaspoon cumin over the tortilla. Return tortillas to oven and bake until the cheese is melted and bubbly.
- Top flatbreads with 1/2 cup pico de gallo or salsa. Serve immediately.
Mexican chicken flatbread
Permalink
February 19, 2012 at 7:58 pm · Filed under Fruit, Poultry
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
3 tablespoons extra virgin olive oil
2 teaspoons minced rosemary
Kosher salt
1/2 teaspoon black pepper
1 1/2 Meyer lemons
2 tablespoons sugar
2 leeks, thinly sliced
2 garlic cloves, finely chopped.
1. Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
2. Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
3. Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
4. Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste. Yield: 4 to 6 servings.
NY Times: Preserved Lemons Brighten a Stir-Fry
NY Times: Sautéed Chicken With Meyer Lemon and Rosemary
Permalink
February 8, 2012 at 1:26 pm · Filed under Fruit, Poultry
If this were a still life its title could be “Chicken with Two Lemons.” That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, “I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had.” And you know, it is perfectly true.
A 3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons
1. Preheat oven to 350 degrees.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.
From The Essentials of Classic Italian Cooking by Marcella Hazan.
Permalink
February 5, 2012 at 10:35 pm · Filed under Cheese, Pasta, Squash
1 butternut squash (2 lb.), peeled, cut into 1-inch cubes
1 red onion, cut lengthwise in half, then sliced crosswise
1/2 tsp. crushed red pepper
2 Tbsp. olive oil
8 oz. (1/2 of 1 lb. pkg.) rigatoni pasta, uncooked
1/2 cup cream cheese
1 pkg. (8 oz.) shredded cheese, divided
1/4 cup croutons, crushed
Heat oven to 400ºF. Combine first 4 ingredients in 13×9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta, reserving 1/2 cup cooking water. Add to squash mixture with cream cheese and 1 cup of shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese. Bake 20 min. or until heated through.
Kraft: Harvest Pasta Bake
Permalink
February 5, 2012 at 6:07 pm · Filed under Fish, Fruit, Salad
The original recipe calls for salad greens that include 1 bunch of watercress, trimmed, 2 heads of endive, thinly sliced crosswise, and 1 head of Bibb lettuce, torn into bite-size pieces. But for me, that’s just too much. I’d make this with 1 – 2 heads of lettuce, depending upon the size & variety.
For the salad:
1 large pink or red grapefruit
1/2 pound smoked trout, skin discarded and fish flaked
1 – 2 heads of lettuce
4 stalks celery, thinly sliced
1 medium red onion, thinly sliced
For the dressing:
1/4 teaspoon zest & 2 tablespoons juice from grapefruit
1/2 cup sour cream
3 scallions, thinly sliced
Kosher salt and freshly ground pepper
Grate 1/4 teaspoon zest from the grapefruit and set the zest aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl.
Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the 1/4 teaspoon grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl.
Place the vegetables: watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Top with the reserved grapefruit segments and the smoked trout.
Food Network: Smoked Trout and Grapefruit Salad
Permalink
January 8, 2012 at 8:50 pm · Filed under Fruit, Sweets
This is the pudding that is usually served with toffee sauce and billed as “Sticky Toffee Pudding.” I prefer it without the sticky sauce, though, which I think makes it too rich and too … sticky.
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates, finely chopped
1-1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla
Preheat oven to 350 F. Butter a 10-inch round or square baking dish and set aside. In a bowl, sift the flour and baking powder and set aside. In a small bowl combine chopped dates, boiling water and baking soda and set aside.
In a mixing bowl using a stand or hand mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla to butter mixture and beat until blended. Add in 1/3 of the flour mixture and beat until combined. Continue to add remaining flour 1/3 at a time until completely combined. Using a spatula, fold in the date mixture to the batter and fold until blended.
Pour batter into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven serve warm. If desired, top with a spoonful of whipped cream or ice cream.
Chefs Catalog
Permalink
January 5, 2012 at 1:33 pm · Filed under Fruit, Sweets
Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! The smidgen of fat in bananas makes a magic trick when they are frozen and blended up. They turn creamy instead of crumbly, with a smooth texture. Some bananas, depending on their ripeness, have a bit of that green aftertaste. If that happens, try adding in another ingredient or two, like a tablespoon of peanut butter and another of honey. Delicious!
Instructions
• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend, blend, blend – scraping down the bowl when they stick.
• Enjoy the magic moment when they turn into ice cream!
The Kitchn: How to Make Creamy Ice Cream
The Kitchn: Step-by-Step
Permalink
January 5, 2012 at 12:58 pm · Filed under Dairy, Drinks
Makes about 1 1/2 cups of concentrate (enough for 28 cups of chai). Unlike many brands of chai mix, this one includes the sweetener and the milk. All you add is a mug of hot tea.
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon granulated sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Empty condensed milk into a jar or plastic container with tight-fitting lid. Stir in the sugar, cardamom, cinnamon, cloves and nutmeg. Store in refrigerator.
To use: Brew a cup of strong black tea, such as Assam, then add two heaping teaspoons of concentrate or more to taste. Stir well until concentrate has fully melted.
To keep: Store in refrigerator for up to 6 months.
The Oregonian
Permalink
January 2, 2012 at 9:54 pm · Filed under Bread, Fruit, Sweets
The core recipe comes from Ina Garten … here are other ideas:
- Swapping all of the vegetable oil with olive oil
- Swapping a few tablespoons of the vegetable oil with a nut or coconut oil
- Swapping grapefruit, orange, blood orange or lime for the lemon
- Swapping blackberries or raspberries for the blueberries
- Using 1/3 cup of poppy seeds instead of the blueberries for a lemon-poppy cake
- Adding 1/2 cup of toasted, chopped walnuts or pecans
- Swapping almond extract for the vanilla
- Covering the cake, once completely cooled, with a glaze of 1 cup of powdered sugar whisked with 2 tablespoons lemon juice
- Adding 1 cup chocolate chips to an orange version, producing something reminiscent of Orange Chocolate Chunk Cake
- This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
- It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
- This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.
1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar (leave out the extra tablespoon if you aren’t going to glaze)
3 extra-large eggs
2 teaspoons grated lemon zest (approx 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed*
1/3 cup freshly squeezed lemon juice (ignore if you aren’t going to glaze)
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.
Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, if you want to glaze the cake, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.
If you want to glaze, carefully place the cake on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
*Miniature wild blueberries are great for this, and pose the least risk of sinking.
Smitten Kitchen
Permalink
December 31, 2011 at 1:34 pm · Filed under Bread, Cheese, Side dishes
Chef Martha McGinnis learned to make these cheesy wafers from her mother, who served them every Christmas.
1/2 pound sharp Cheddar cheese, grated (about 2 cups)
4 tablespoons unsalted butter, softened
1/4 teaspoon celery seeds
1/2 teaspoon worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1 teaspoon kosher salt
In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco and cayenne on medium speed or process until smooth. Add the flour and beat on low speed or process until combined. Gather the dough into a ball and knead a few times on a lightly floured surface. Shape the dough into a 12-inch log, wrap in plastic and refrigerate until firm.
Preheat the oven to 350 degrees F. Sprinkle 2 baking sheets with the salt. Slice the log 1/4 inch thick and arrange the slices 1 inch apart on the baking sheets. Bake the wafers for about 20 minutes, or until lightly browned on the bottom and around the edges. Transfer them to a wire rack to cool before serving. Yield: About 48 Wafers.
Food & Wine
Permalink
December 31, 2011 at 1:18 pm · Filed under Bread, Fruit, Nuts
Sweet, orange-scented and chock-full of cranberries and walnuts, this bread is perfect for the holidays. It’s a classic quick bread, which means very easy to throw together. The hardest part is chopping up the fresh cranberries because they like to roll all over the place. But it’s important to use them as opposed to dried because they add a pleasant tartness and look so pretty and festive once the bread is sliced.
Begin by combining the buttermilk, orange zest, orange juice, melted butter and egg in a small bowl. You can use freshly squeezed orange juice or bottled – it doesn’t matter. Also, since the recipe calls for only 2/3 cup of buttermilk, you might not want to buy a whole carton. It’s easy to make your own by combining regular milk with a bit of lemon juice or vinegar.
1/3 cup orange juice
2 teaspoons grated orange zest, from one orange
2/3 cup buttermilk*
6 tablespoons unsalted butter, melted
1 large egg
2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fresh or frozen cranberries, chopped coarse**
1/2 cup walnuts or pecans
1. Adjust oven rack to middle position and preheat oven to 375 degrees. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.
3. In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
4. Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.
*Make your own buttermilk by adding to 2 teaspoons lemon juice or white distilled vinegar to wet measuring cup. Add milk until level reaches 2/3 cup. Let sit about 5 minutes until mixture curdles. Makes one 9 x 5-inch loaf
**Cranberries are a bit tricky to chop because they roll all over the place. You can use a food processor if you like but I think it’s easier to just cut each one in thirds with a sharp knife. It’s only one cup so it doesn’t take long. If you’re using frozen cranberries, be sure to chop them while they’re still frozen.
Once Upon a Chef
Permalink
December 27, 2011 at 4:47 am · Filed under Uncategorized
1 box corn bread mix
1 box of frozen broccoli– thawed and drained
1 lg. onion, chopped
1 stick butter, melted
4 eggs, beaten
6 oz. cottage cheese
1 t. salt
Mix together adding corn bread mix last (9 by 13 ) Pyrex. Bake at 400 degrees for 20 –25 minutes or until light golden brown. This is very moist and tender – It does not rise like regular cornbread – has a great taste. Serve in small 1 1/2 squares – As is very rich – Freezes well.
http://www.nationalcornbread.com/index.php?option=com_content&task=view&id=291&Itemid=33
Permalink
December 26, 2011 at 11:56 pm · Filed under Uncategorized
Perfect with chili. The recipe calls for the corn bread to be baked in the oven in a cast iron skillet. We serve the corn bread at the table directly from the skillet, the benefit being that because the cast iron holds its heat so well, the corn bread stays warm throughout the entire meal.
1 cup self-rising cornmeal*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
1 cup milk
3 T bacon drippings (warmed to liquid) or 2 1/4 T olive oil
1 teaspoon garlic powder
2 eggs, beaten
3/4 cup cooked corn (fresh, defrosted frozen, or drained canned/li>
*Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.
1. Preheat oven to 350°F.
2. Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.
3. Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown. Makes 8 servings.
Corn Bread from Simply Recipes
Permalink
November 25, 2011 at 4:19 pm · Filed under Fruit, Salad, Side dishes
When I first came across this recipe, I wasn’t interested enough to try it. But I remembered it on a day my fridge was nearly empty of fresh produce, looked it up and tried it. This cold, crisp salad would be a great accompaniment to a rich, hot dish such as fettucine alfredo.
6 stalks celery, chilled
1 grapefruit, chilled
Pinch sugar
Extra-virgin olive oil, of finishing quality
Kosher salt and freshly ground black pepper
Parmesan cheese
Slice the celery thinly at an angle using a sharp knife or a mandoline. Cut the ends of the grapefruit then stand it on one flat end to carefully slice away the peel. Cut into slices or segments.
Toss the sliced grapefruit and celery thoroughly in a bowl. Season with a pinch of sugar, olive oil, salt and pepper. Shave a little bit of Parmesan with a vegetable peeler or with the mandoline. Toss with the salad.
Heap the salad on two plates, and garnish with a few more substantial shavings of Parmesan. Eat immediately, or chill until serving. Serves two.
The Kitchn
Permalink
November 24, 2011 at 5:21 pm · Filed under Side dishes
8 ounces carrots, peeled, cut into 1/4 slices
1 pinch sugar
12 ounces parsnips, peeled and cut into 1/4 slices
2 tablespoons butter
salt
pepper
4 T chopped fresh parsley or 1 T dried parsley
Boil the carrots in a little lightly salted water (with a pinch of sugar in it) until soft; drain.
Boil the parsnips separately in lightly salted water until soft; drain. Marsh or puree them together.
Add the butter (less or more as you wish). Season and sprinkle with the parsley. Serve.
Food.com
Permalink
November 24, 2011 at 5:15 pm · Filed under Side dishes, Vegan
Eat the simmered leeks by themselves or use as a topping for steak, chicken, or fish; you can also add sliced mushrooms.
2 1/2 lbs leeks
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
2 T oil
1 cup low sodium chicken or vegetable broth
Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Cut leeks lengthwise in quarters, then into about 1-inch squares.
Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
Raise heat to medium, uncover and let juices reduce to about half. Be careful not to let burn. Taste and adjust seasoning, serve hot. Makes about 2-4 servings, depending on what you’re using them for.
Food.com
Permalink
November 24, 2011 at 4:16 pm · Filed under Salad, Side dishes, Vegan
Time: 10 minutes, plus 1 hour marinating
1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.
NY Times: Raw Broccoli by Another Name
Permalink
November 15, 2011 at 5:44 am · Filed under Beverages
4 1/2 cups water
8 bags black tea – I used orange pekoe
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup sugar (more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon of whole black peppercorns
1 teaspoon orange zest
1 tablespoon raw honey (optional)
1 small square section of cheesecloth, approximately 6″ square (or a good strainer)
kitchen twine
Prepare the teabags by removing any tags. Place the spices, vanilla bean and orange zest in the cheesecloth and tie shut with kitchen twine. To make the pouch more compact, leave out the cinnamon sticks and simply tie them together with another piece of twine — or skip the cheesecloth, add all the spices directly to the pan and strain later.
Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.
Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.
Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week. Yields: approximately 4 cups.
To serve, mix 1 part concentrate with 1 part milk. Heat for a warm beverage or serve over ice for a cold drink.
Tasty-Yummies
Permalink
November 5, 2011 at 2:54 pm · Filed under Pasta, Sauces, Dips & Dressings, Vegan
8 ounces bow-tie pasta
3 to 4 medium beets, cooked or roasted, warm, skins slipped off, quartered
4 to 5 cloves garlic, pressed
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or soy Parmesan-style flakes (optional)
1. Bring a large pot of salted water to a boil and drop in the pasta. Cook until done.
2. As the pasta cooks, place the beets in a food processor with the garlic, oil, salt, and pepper. Buzz until smooth, pausing a couple of times to scrape down the sides of the work bowl.
3. Drain the pasta and toss it with the beet purée. Serve immediately, hot, passing the Parmesan cheese, if using, at the table.
“Passionate Vegetarian” by Crescent Dragonwagon
Permalink
October 28, 2011 at 7:06 am · Filed under Poultry
With only three ingredients, this ultra-easy barbecued chicken is baked, not grilled. Cooking in broth produces extremely moist and tender chicken. Leftovers are perfect for chicken sandwiches or salads.
2 lbs boneless skinless chicken breast halves or tenders
1 cup prepared bbq sauce
1 14 oz can chicken broth
Pour just enough chicken broth in a baking dish to lightly cover the bottom. Add single layer of chicken. Lightly brush the chicken with BBQ sauce, reserve the rest. Pour in the rest of the chicken broth.
Bake in a 325 degree oven for 60 minutes. Use the rest of the BBQ sauce to top the chicken when you serve it. Serves 8
Note: If you like, you can add cut potatoes in to the dish to cook at the same time.
mid atlantic country farms
Permalink
October 23, 2011 at 4:56 pm · Filed under Bread, Dairy, Eggs
For each person, use this quantity:
One egg
1/4 cup milk
Drop of vanilla extract
3 slices day old bread
Optional toppings:
- Confectioners sugar
- Maple syrup
- Golden syrup
- Honey
- Jelly
- Nutella
- Dulce de leche
If you don’t have day old bread, put bread in the toaster for a minute or two, just enough to dry it out a bit and make it more able to absorb the liquid.
Beat egg, milk and vanilla together in a flat-bottomed shallow bowl. Heat pan over medium heat. One at a time, soak bread slices in the egg mixture, turning the slice to ensure both sides are wet. Place bread in the hot pan, flip over when lightly browned, and serve with the topping of your choice.
Permalink
October 19, 2011 at 4:14 am · Filed under Bread
Makes 1 dozen biscuits. Don’t make more than you need for one meal. The absence of fat in these biscuits means that they won’t hold up well. Eat them hot and make more next time. After all, they’re quick enough to whip up any time you want.
3 cups self-rising flour, such as White Lily
1.5 cups buttermilk or regular milk
1 tablespoon sugar, optional
4 tablespoons butter, melted, optional
Heat the oven to 450°F. Lightly grease a round cake pan.
Mix the flour with the milk, adding a tablespoon of sugar if you want to. Drop by large tablespoonfuls into the greased cake pan, packing each drop biscuit close together. Pour the melted butter over top, if using.
Bake for about 20 minutes, or tops lightly browned. Do not overbake; the bottoms will get crusty and hard.
Alternate method: Pat out the dough instead of dropping into pan. Dust with flour and cut out rounds with a biscuit cutter
NOTE: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.”
The Kitchn
Permalink
September 9, 2011 at 11:20 am · Filed under Grains, Side dishes
2 Tbsp rapeseed or olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
250 g buckwheat groats (about 300 ml/1 cup)
750 ml boiling water (3 cups)
salt and freshly ground black pepper
500 g cooked beetroot, grated
2 Tbsp chopped fresh dill
sour cream or plain yogurt, to serve
First, you need to toast the buckwheat. The buckwheat we usually use in Estonia is pre-roasted and dark brown, so this can be heated on a dry skillet for about 2-3 minutes. If you’re using the “light” buckwheat groats, then roast them on a dry hot skillet for about 6-7 minutes, until it’s nicely toasty and aromatic.
Heat the oil in a large high frying pan/sauté pan. Add the onion and sauté for 5 minutes. Add the garlic and fry for another minute or so.
Add the toasted buckwheat and boiling water, season with salt and pepper. Cover the pan with a lid, reduce heat and simmer on a low heat for 15-20 minutes, until the water has absorbed and buckwheat is nice and soft (but not mushy!).
Fold in the grated beets and heat for another 2-3 minutes. Taste for seasoning, stir in the dill and serve hot. Lovely with a dollop of sour cream/yogurt and some grilled (Portobella) mushrooms.
Nami-Nami’s Beet & Buckwheat Kasha
Permalink
August 21, 2011 at 12:35 am · Filed under Cheese, Eggs
This recipe from “The New York Times Passover Cookbook” appeared in the San Jose Mercury News.
Asparagus matzo brei
~~~~~~~~~~~~~~~~~~~~
1/2 pound medium asparagus
3 tablespoons butter or olive oil
1 cup thinly sliced onions
5 matzos
6 large eggs, beaten
Salt and freshly ground black pepper
Freshly grated Swiss cheese (optional)
Snap the ends off the asparagus where they break naturally. Peel the spears. Cut
the asparagus in 1-inch lengths. Place the asparagus in a steamer basket or in a
pot of simmering water, and steam or cook about 3 minutes until they are just
tender and still bright green. Drain the asparagus, if necessary, and refresh
under cold running water. Dry well.
Heat 1 tablespoon of the butter or oil in a large non-stick skillet over
medium-low heat. Cook the onions until golden, about 6 minutes. Remove the
onions from the pan and mix in a bowl with the asparagus.
Crumble the matzos and soak them in a bowl of hot water about 30 seconds. Drain
well and squeeze out as much water as possible. In a bowl, mix the eggs and
matzos together. Season with salt and pepper. Stir in the onions and asparagus.
Heat the remaining 2 tablespoons butter or oil in the skillet over medium-high
heat. Add the matzo mixture and cook several minutes until the mixture sets on
the bottom and around the edges. Cover the skillet with a large plate and,
holding both plate and skillet together, flip them over so the matzo brei is
cooked side-up on the plate. Slide it back into the pan and cook the second
side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.
Serves 4.
http://www.cyber-kitchen.com/rfcj/PESACH-breakfast/Breakfast_Matzah_Brei_wAsparagus_-_dairy_pareve.html
Permalink
August 21, 2011 at 12:06 am · Filed under Cheese, Dairy
4 whole matzos
16 thin slices American cheese — or other mild cheese as needed to cover matzos
3 eggs — or 5 egg whites
2 cups milk
1/2 teaspoon salt
dash pepper
Dampen a matzo, and put in a greased square baking dish. Cover with a single
layer of cheese. Repeat 3 times. Mix eggs, milk and seasonings and pour over. Refrigerate overnight. Bake about 45 min. at 350F till puffed and browned.
Serving Size : 4
Permalink
August 10, 2011 at 9:41 pm · Filed under Beans, Sauces, Dips & Dressings, Side dishes
1 cup dried green split peas
1 garlic clove
1/2 teaspoon salt, divided
1/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1. Sort and wash peas. Bring garlic and 3 cups water to a boil in medium saucepan. Add peas; return to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in 1/4 tsp. salt; cook 15 minutes or until tender. Drain.
2. Combine peas, olive oil, next 2 ingredients, and remaining 1/4 tsp. salt in a food processor; pulse 5 to 7 times or until smooth, stopping to scrape down sides as needed. Serve at room temperature.
Tasia Malakasis, Huntsville, Alabama, Southern Living
APRIL 2011
Permalink
June 22, 2011 at 3:58 pm · Filed under Soups, Vegan
I found this in Nami-Nami’s lovely Estonian cooking blog. I haven’t yet tried it, but I think it sounds wonderful and it will go on the stove when the first cold day arrives.
Meatless sauerkraut soup (Lihata hapukapsasupp) 
3 litres of water (3 quarts + 3/4 cup)
1 kg fresh sauerkraut* (2.2 pounds)
100-200 grams vegetable oil, lard or butter (1/2 cup)
1-2 large onions
3-4 carrots
1 Tbsp concentrated tomato paste
1-2 chopped floury potatoes
2-3 bay leaves
salt
black pepper
sugar
sour cream (for garnish)
Drain the extra liquid from the sauerkraut, put aside (you may need this to make the soup more sour later on). Rinse lightly under cold water.
Heat the oil in a large saucepan. Add the cabbage and pour over enough boiling water to cover by a few centimetres. Bring to the boil, add 2 chopped carrots, diced onion, tomato paste, chopped potatoes and bay leaves. Simmer for 1-1.5 hours, until the cabbage is tender.
Add the rest of the boiling water in batches during simmering. Season with salt. Taste the soup – if it is too sharp and sour, add some sugar. If you think it’s not sour enough, add some of the preserved draining liquid. Being a sauerkraut soup, it’s supposed to be sour, of course. But you’re not aiming for gut-scratching sharp and sour that gives you tummy troubles later.
Add 1-2 finely grated carrots for some crunch and colour, and garnish with a dollop of sour cream. Serve with rye bread.
*Sauerkraut is available either “fresh” or canned. The latter has been partially cooked already, so needs less simmering time. It also tends to be less sour.
Nami-Nami
Permalink
May 22, 2011 at 7:12 pm · Filed under Grains, Salad, Side dishes
Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amount of water appropriate to the grain. Check a grain cooking chart such as the one here.
1 cup buckwheat kasha, medium granulation
2 cups vegetable broth
2 medium tomatoes, chopped fine
1/2 cup green onions, thinly sliced
1/2 cup parsley, chopped
1/2 cup fresh mint, chopped
1/2 yellow bell pepper chopped
1/2 large cucumber peeled, seeded and cut into 1/4-inch cubes
1 cup cooked chickpeas
1/4 cup freshly squeezed lemon juice
1 tablespoon agave nectar (or pomegranate molasses)
1-3 teaspoon hot pepper paste or sauce
1/2 teaspoon salt (to taste)
1 tablespoon water
Heat 2 cups of vegetable broth (or heat water and add vegetable bouillon). While you’re waiting for it to come to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or until it releases a nutty aroma. When the broth reaches a boil, add it carefully to the kasha (watch out for spatters!) Cover and turn the heat very low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool. Kasha can be refrigerated and stored overnight, if necessary.
Add all chopped vegetables and the chickpeas to the kasha. Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly. Serve mounded in the center of a large platter, with butternut lettuce leaves. To eat, spoon some of the salad into a lettuce leaf and eat like a taco or burrito.
Susan V’s Spicy Kasha Vegetable Salad
Permalink
May 22, 2011 at 7:07 pm · Filed under Grains, Meat, Side dishes
250 g minced meat (8.8 ounces; about 1 cup)
1 small onion, peeled and chopped
2 carrots, peeled and coarsely grated
400 g buckwheat groats (14 ounces; about 1 pound)
oil for frying
1 litre of water, boiling (34 ounces; about a quart)
salt
freshly ground black pepper
Heat the oil on a frying pan over high heat, add the minced meat and brown, stirring every now and then. Reduce the heat to moderate, add the carrot and onions, season with salt and pepper and cook for 5 minutes to slighly soften the onions.
Heat some oil in a large heavy saucepan, add the buckwheat groats and toast them for about 5 minutes, stirring to coat and toast evenly. Add the fried meat and onion mixture to the buckwheat groats, give it a stir and pour over the boiling water.
Cover the saucepan and simmer on a low heat for 30-40 minutes, until buckwheat groats are soft. Serve hot with sliced pickled cucumbers and cold horseradish and sour cream sauce*.
* To make the cold horseradish sauce grate some fresh horseradish, add enough sour cream to achieve the consistency and potency you like and season with salt.
LEFTOVERS? No worries – simply heat the cold buckwheat kasha in some oil or butter on the following day.
Nami-Nami’s Buckwheat Kasha with Mince
Permalink
April 13, 2011 at 12:19 pm · Filed under Nuts, Sweets
* 1 cup (16 tablespoons) unsalted butter*
* 1/2 cup confectioners’ sugar
* 1 1/2 teaspoons vanilla extract
* 1 teaspoon almond extract, optional
* 1 teaspoon salt*
* 3/4 cup almond flour or 3/4 cup blanched almonds, finely ground
* 2 1/4 cups unbleached all-purpose flour
* *If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.
* 1 1/2 cups confectioners’ sugar (for coating)
1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
2) In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.
3) Beat in the almond flour, then the all-purpose flour.
4) Scoop chestnut-sized (1″) pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1″ between them.
5) Bake the cookies for 15 to 20 minutes, until they feel set on top: and some of them are MAYBE beginning to barely brown around the edges.
6) While the cookies are baking, put the topping sugar in a shallow bowl.
7) Remove the cookies from the oven and transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.
8) When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.
9) Store airtight at room temperature. Yield: 4 dozen cookies.
King Arthur Flour
Permalink
April 6, 2011 at 3:36 pm · Filed under Poultry
It all began 26 years ago, when Glamour magazine fashion editor Kim Bonnell gave the recipe to her assistant, Kathy Suder, who made the chicken for her boyfriend, who, a month later, asked her to marry him. “It’s a meal your wife would make. It got me thinking,” says Jon Suder, who now has three children with Kathy. Details of the simple dish passed from assistant to assistant like a culinary chain letter. When Bonnell heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken.
1 small whole chicken (approximately 4 pounds)
1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
1 tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)
1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.
3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)
4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.
5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.
6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.
glamour.com
Permalink
April 2, 2011 at 1:38 pm · Filed under Fruit, Pastry, Sweets
The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.
* 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
* 1/2 cup confectioners’ sugar, plus more for dusting
* 1/4 teaspoon salt
* 1 cup all-purpose flour, (spooned and leveled)
* 4 large egg yolks
* 1 can (14 ounces) sweetened condensed milk
* 3/4 cup fresh lemon juice (from about 3 lemons)
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
3. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
4. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Martha Stewart’s Creamy Lemon Squares
Permalink
January 3, 2011 at 10:10 pm · Filed under Soups
Great as a first course or for lunch along with a salad or sandwich. During cooking, you can use a small pasta (such as orzo, couscous or pastina) instead of rice. Or, you could throw in well-washed quinoa, or cooked beans or pasta just before the end of cooking.
2 tablespoons olive oil
1 onion, finely chopped
3-4 bacon slices, diced
2 tablespoons tomato paste
2 bunches celery, cut in 1/2″ slices
1 qt. hot stock or broth
salt & pepper
1/2 cup uncooked long-grain white rice
1/4 cup grated Parmesan cheese
Heat oil in large saucepan. Add onion and bacon; saute until onion begins to brown. Stir in tomato paste and celery. Cook 5 minutes, stir occasionally. Gradually stir in stock or broth. Cover and simmer 20 minutes. Season with salt and pepper.
Stir rice into soup. Simmer 15 minutes or until rice is tender. If you are using pasta instead of rice, reduce cooking time to 10 minutes. Pour into tureen or serve in individual bowls; sprinkle cheese over the top.
The Joy of Soup
Permalink
December 28, 2010 at 3:28 am · Filed under Sweets
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you’re using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.
Dorie Greenspan: Swedish Visiting Cake
Squidoo: Maida Heatter
Permalink
December 23, 2010 at 12:45 pm · Filed under Beans, Grains, Salad
2 cups red lentils
6 cups water
1 onion, chopped
2 tsp olive oil
1 cup fine bulgur wheat
Kosher salt and fresh black pepper, to taste
1/4 cup chopped flat-leaf parsley, for garnish
Clean and wash red lentils, and place in a stock pot with 6 cups of water. Bring to a boil, and then simmer over low heat. In the meantime, in a small frying pan, sauté chopped onion in olive oil until light brown. Add to lentils.
When the lentils are cooked (about 1/2 hour), remove from stove and stir in bulgur, plus salt and pepper to taste. Let stand until bulgur has absorbed all of the liquid. Serve at room temperature or warm, topped with chopped parsley.
The Perfect Pantry
Permalink
December 18, 2010 at 10:02 pm · Filed under Cheese, Fruit, Nuts
* 6 large dried figs, stems trimmed, quartered
* 8 ounces cream cheese at room temperature
* 1/4 cup chopped walnuts
* 1/2 teaspoon kosher salt
* 2 tablespoons thinly sliced green onion tops
1. Add figs to the container or a food processor; finely chop.
2. Add in the cream cheese; process until combined.
3. Add in the walnuts and salt; pulse just to blend.
4. Scrape mixture into a bowl.
5. Add in the scallions, if desired; stir to combine.
Note–to finely chop figs in a food processor, lightly brush or spray the inside of the processor bowl and metal blade with vegetable oil; if the figs are unusually dry, reconstitute them in boiling water for 10 minutes, drain, and blot dry before chopping.
http://www.food.com/recipe/cream-cheese-dried-fig-and-walnut-spread-137294
Permalink
December 18, 2010 at 9:54 pm · Filed under Fruit, Sweets
Joan Nathan says: This is one of those recipes that has pretty much disappeared in the United States, but those who remember it rave about it. A fluden, which comes from fladni or fladen, “flat cake” in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. I have tasted apple two-layered fluden at Jewish bakeries and restaurants in Paris, Budapest, Tel Aviv, and Vienna, sometimes made with a butter crust, sometimes with an oil-based one. But only in Paris have I tasted the delicious fig rendition, a French fig bar, from Finkelsztajn’s Bakery. (Figs, my father used to tell me, were often eaten in Germany as the new fruit on the second day of Rosh Hashanah.) This recipe is a perfect example of the constant flux of Jewish foods. Today, with the huge population of Tunisian Jews in Paris, it is no wonder that the Finkelsztajn family spike their fig filling with bou’ha, a Jewish Tunisian fig liqueur used for kiddush, the blessing over the wine on the Sabbath. You can, of course, use kirsch or any other fruit liqueur instead.
Ingredients
The dough:
* 2/3 cup unsalted butter or margarine (or half butter and half vegetable shortening), cut into tablespoon-size pieces
* 2 cups unbleached all-purpose flour
* 1/2 teaspoon salt
* 1/4 cup ice water
The filling:
* 4 cups water
* 2 tea bags
* Grated peel and juice of 1 lemon
* 2 cinnamon sticks
* 3 cups dried figs, stemmed
* 1/3 cup sugar
* 2 tablespoons bou’ha, or other fruit liqueur
* 1 large egg, lightly beaten
The dough:
Place the butter or margarine (or butter and vegetable shortening), flour, and salt in a food processor fitted with the steel blade. Process until crumbly and gradually add the water, continuing to process until a ball is formed. Wrap the dough in waxed paper and refrigerate for at least 30 minutes.
Filling and baking the fluden:
Bring the water to a boil, then lower the heat and add the tea bags, the lemon peel and juice, and the cinnamon sticks. Steep for 1-2 minutes and remove the tea bags. Place the figs in the water and poach for about 5 minutes.
Drain the figs and the lemon peel, reserving the poaching liquid. Then place the figs, the lemon peel, the sugar, the liqueur in a food processor fitted with the steel blade. Process but do not purée; you want the figs to have texture. Add a tablespoon or so of poaching liquid if the filling is too dry.
Preheat the oven to 400° and grease a 9-inch-square pan. Roll out half the dough to a 1/8-inch thickness. Put it in the bottom of the pan (it should not go up the sides), and trim off excess dough. Prick the dough with a fork. Spoon in the fig mixture. Roll out the second half of the dough and cover the fig mixture. Prick a few holes in the top and brush with the egg.
Bake the fluden for about 25 minutes, or until the crust is golden. When done, cut the fluden into 16 squares. It is wonderful served warm, with whipped cream or ice cream. Or you can let it cool and eat it as you would a fig bar.
Read More http://www.epicurious.com/recipes/food/views/Fig-Fluden-14605#ixzz18VEEBECQ
Permalink
November 23, 2010 at 6:20 am · Filed under Cheese, Pasta, Sauces, Dips & Dressings
Beecher’s “World’s Best” Mac & Cheese
* 6 ounces penne pasta
* 2 cups Beecher’s Flagship Sauce (recipe follows)
* 1 ounce cheddar, grated ( 1/4 cup)
* 1 ounce Gruyere cheese, grated ( 1/4 cup)
* 1/4 to 1/2 teaspoon chipotle chile powder
Preheat oven to 350 degrees. Oil or butter an 8-inch baking dish. Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.
Combine cooked pasta and Flagship Sauce (below) in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.
NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.
Beecher’s Flagship Cheese Sauce
* 1/4 cup ( 1/2 stick) unsalted butter
* 1/3 cup all-purpose flour
* 3 cups milk
* 14 ounces semihard cheese, such as Beecher’s Flagship, grated (about 3 1/2 cups)
* 2 ounces grated semisoft cheese, such as Beecher’s Just Jack
* 1/2 teaspoon kosher salt
* 1/4 to 1/2 teaspoon chipotle chile powder
* 1/8 teaspoon garlic powder
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.
NOTE: A single batch of sauce makes 4 cups, enough for a double recipe of macaroni and cheese.
SeattlePI.com
Permalink
November 15, 2010 at 4:45 pm · Filed under Beans, Pasta, Sauces, Dips & Dressings
* 2 teaspoons olive oil
* 2 garlic cloves, peeled and crushed
* 3/4 teaspoon kosher salt
* 1/4 teaspoon crushed red pepper
* 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
* 1/2 cup grape tomatoes, halved
* 2 garlic cloves, minced
* 1 tablespoon minced fresh parsley
* 1 tablespoon fresh lemon juice
* 3 tablespoons shredded Parmigiano-Reggiano cheese
Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
Pasta with Chickpeas and Garlic Sauce
Permalink
November 4, 2010 at 5:16 pm · Filed under Soups
This recipe marries sweet summer corn with delicately sweet parsnips, fresh garlic and herbs for a wonderfully easy soup that has a creamy texture and rich flavor, despite being fairly low in calories. Serve it simply, with a dollop of buttery mascarpone and fresh chopped parsley.
2 1/2 tablespoons butter
1 cup diced onion
1 stalk celery, chopped
5 cloves garlic, smashed
3 sprigs parsley, plus chopped parsley for garnish, divided
4 sprigs thyme
1/2 bay leaf
3 cups (1 pound) fresh, sweet yellow corn kernels (from 5 to 6 ears)
1/3 pound peeled and trimmed parsnips, coarsely chopped
2 1/2 teaspoons sea salt, plus more to taste
1/2 teaspoon cracked white pepper, plus more to taste
6 to 7 cups milk, more as desired
Raw sugar, to taste if desired
Mascarpone, for garnish
1. In a 4-quart, heavy-bottom soup pot, melt the butter over medium heat. Saute the onions, celery and garlic along with the parsley sprigs, thyme and bay leaf until the onions are soft, about 5 minutes, stirring frequently.
2. Stir in the corn, parsnips, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and continue to saute until the parsnips are tender, 20 minutes, stirring frequently.
3. Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes.
4. Purée the soup using an immersion blender, or in stages using a standing blender, then strain.
5. Adjust the seasoning to taste and sweeten if desired with raw sugar. This makes about 7 cups soup.
6. Serve warm, with a small dollop of mascarpone and a sprinkling of chopped parsley.
The Los Angeles Times
Permalink
October 16, 2010 at 5:21 pm · Filed under Sweets
1 1/2 teaspoons curry powder
1 cup (2 sticks) butter, at room temperature
1 cup confectioner’s sugar
1 teaspoon vanilla extract
2 cups (8.5 ounces) flour
1/4 teaspoon kosher salt
1. In a small, dry sauté pan, toast the curry powder over medium-high heat just until aromatic, about 2 minutes. Remove from heat and place the curry in a small bowl to cool.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a spatula, work together the butter and sugar just until incorporated. Stir in the vanilla.
3. In a separate, medium bowl, sift together the flour, salt and toasted curry powder.
4. Slowly add the dry ingredients to the butter mixture, stirring until incorporated to form a dough. On a lightly floured surface, flatten the dough into a disc. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour.
5. Heat the oven to 350 degrees and place a rack in the center of the oven. Lightly grease a baking sheet, or line it with parchment paper or a silicone pan liner.
6. On a lightly floured surface, roll out the dough to a thickness of one-half inch. Cut the shortbread cookies into desired shapes using a cookie cutter or knife, making sure they are the same size so they bake evenly.
7. Place the prepared cookies on the baking sheet and chill for 10 minutes in the refrigerator before baking so the cookies retain their shape.
8. Bake the cookies until lightly browned, about 10 to 15 minutes. Cool the cookies on a rack. Repeat until all the cookies are baked.
Makes about 2 dozen (2-inch) shortbread cookies. Each of 24 cookies: 125 calories; 1 gram protein; 13 grams carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 20 mg. cholesterol; 5 grams sugar; 13 mg. sodium.
Curry Shortbread
Permalink
October 1, 2010 at 8:43 pm · Filed under Beans, Side dishes, Stews
Tuscan kale is also known as Lacinato kale, black kale and dinosaur kale.
2 tablespoons olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 teaspoon crushed red pepper
1 small red onion, sliced
1 1/2 lbs Tuscan kale, rinsed, patted dry, and cut crosswise in 1″-wide slices
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed
3 1/2 cups or two 15-ounce cans cannellini or white beans, drained and rinsed
1 cup canned diced tomatoes, with their juices
1/2 cup vegetable or chicken stock or broth
Extra-virgin olive oil, for drizzling
Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion.
Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt, and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes, and stock.
Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste, and adjust the seasoning if necessary. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste. Serve hot.
Tuscan Kale and White Bean Ragout from Farm to Fork by Emeril Lagasse.
Permalink
September 19, 2010 at 1:32 pm · Filed under Eggs, Meat, Pasta
”This simple pasta dish is similar to carbonara but with the added freshness of chilli and peas. Frozen peas are actually sweeter and tastier than fresh peas because they are frozen within minutes of being picked. If you are cooking for the family, you can leave the chilli out.”
5 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic
1–2 fresh red chillies (about 1–2 tsp), de-veined, deseeded, finely chopped
10 oz pancetta, cubed
1 lb spaghetti
6 medium egg yolks
4 oz freshly grated Parmigiano Reggiano
9 oz frozen peas
½ tsp freshly ground black pepper
1. Fill a large saucepan with water, cover with a lid and place over a medium-high heat to bring to the boil.
2. While the water heats up, put the olive oil, onion, garlic and chilli into a large frying pan and place it over a low to medium heat for 5 minutes, then add the pancetta. Cook for a further 5 minutes.
3. Once the water comes to the boil, add the spaghetti and set a timer for 10 minutes. Stir the spaghetti every few minutes to prevent it from sticking together.
4. With 3 minutes left before the spaghetti is cooked, whisk together the egg yolks, Parmigiano Reggiano and a ladle of the spaghetti cooking water.
5. With 1 minute to go before the pasta is cooked, take the pancetta and onions off the heat and add the frozen peas.
6. Strain the pasta and return it to the saucepan. Add the contents of the frying pan and mix together. Add the black pepper and the egg and cheese mixture and allow to sit for 2 minutes. Stir thoroughly to incorporate everything then serve with some grated Parmigiano Reggiano sprinkled on top. Serves 6.
Waitrose
Permalink
September 6, 2010 at 3:04 pm · Filed under Poultry
4 lbs. spring chicken parts
Salt and freshly ground black pepper
¼ Cup extra virgin olive oil
1 ½ lbs. small (about 1 1/2-inch) red potatoes, halved
3 small onions (about 6 ounces)
2 sprig fresh rosemary
1 whole peperoncino (dried hot red pepper), broken in half, or ½ teaspoon crushed red pepper
20 pitted Calamata olives
2 Tbs. chopped Italian parsley
In a large bowl, toss the chicken pieces with the olive oil. Season with salt and pepper and toss again. Heat two large (at least 12-inch) non-stick or well-seasoned cast iron pans over medium heat. Add the chicken pieces, skin side down and cover the skillets. Cook the chicken, turning it once, until golden brown on both sides, 5 to 7 minutes.
Move the chicken pieces to one side of the skillet. Add the potato halves cut side down to the clear side of the skillet and cook on medium heat 15 minutes, turning them and the chicken pieces often, until evenly browned. (At this point, both the chicken and potatoes should be crisp and brown). Reduce the heat to medium-low, divide the onions, rosemary, olives and peperoncino between the skillets and cook, covered, until the onions have softened and the flavors have blended, about 15 minutes. Stir the contents of the skillets gently several times as they cook.
Drain the oil from the pan before serving chicken and potatoes, sprinkle with chopped parsley and serve.
Zabar’s
Permalink
September 3, 2010 at 8:52 pm · Filed under Salad, Side dishes
2 pounds carrots, peeled
1 teaspoon salt, or as needed
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon harissa or other hot sauce
Fresh lemon juice, as needed, optional.
1. Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
2. Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature. Yield: 6 to 8 servings.
NY Times
Permalink
September 2, 2010 at 6:18 am · Filed under Beans, Soups, Vegan
This is a Tunisian chickpea soup, traditionally served for breakfast. It can also be served by placing portions of bread crumbs in each soup bowl, ladling the soup over the bread, and pouring equal portions of lemon juice and olive oil over the soup.
A richer lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken or beef stock.
Serve with additional harissa on the side. Boiled eggs (hard or soft), capers, lemon and olives are traditional options for toppings; avocado is not traditional, but makes a nice addition.
* 2 cups dried garbanzo beans or 2 cups canned chickpeas
* 4 -6 garlic cloves, minced
* 1 tablespoon harissa
* 1 tablespoon cumin
* salt, to taste
* 1 lemon, juice of
* 6 tablespoons olive oil
* 3 slices of day-old bread (preferably French), broken into small pieces
* Boiled eggs (hard or soft), capers, lemon, olives, avocado (optional)
1. Wash chickpeas and soak overnight (if using dried).
2. If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). ? Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
3. Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot with desired toppings.
Food: Lablabi
Permalink
July 28, 2010 at 9:11 pm · Filed under Meat, Pasta
Arugula’s peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon. If you prefer something milder, try spinach instead.
1 pound rigatoni or penne
12 slices bacon
1 7-ounce package arugula
1 pint grape or cherry tomatoes, quartered
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, in a large skillet over medium heat, fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside. Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds.
Transfer the arugula to the pasta. Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes.
Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 1/2 more tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.
FreshDirect
Permalink
July 22, 2010 at 2:06 pm · Filed under Fruit, Salad
Just when the produce markets are full of cheap and ripe watermelon and local tomatoes, it’s time to put them together for a perfect summer salad. Cut the pieces of melon and tomatoes to be around the same size so that the flavors balance in every bite.
A wedge of ripe watermelon, enough to produce 3-cups of 1-inch chunks
2 to 3 ripe local tomatoes (New Jersey beefsteak-style are best), enough to produce about 2 cups of 1-inch chunks
1/4-pound Feta cheese cut into 1/2-inch dice (about 2/3 cup in total)
1 medium red onion
3 tablespoons pine nuts
1 teaspoon fresh lemon juice (more to taste)
1 teaspoon good quality red wine vinegar (more to taste)
2 tablespoons extra virgin olive oil
Salt
1. Using a dry sauté pan or skillet, lightly toast the pine nuts over a moderate heat. Watch them carefully because they can quickly burn. Remove from the heat and let cool.
2. Cut the watermelon into 1-inch chunks, removing any black and/or white seeds along the way. Your goals is about 3 cups of melon chunks.
3. Core the tomatoes and if the skins are thick, also peel them. Cut into 1-inch chunks.
4. Slice the red onion into thin slices.
5. Combine the melon and tomato chunks and onion slices together in a serving bowl.
6. Sprinkled the toasted pine nuts and pieces of Feta cheese over the melon, tomato and sliced onion.
7. Add the freshly squeezed lemon juice, red wine vinegar and extra virgin olive oil to the ingredients, plus a generous pinch of salt.
8. Gentle toss to combine. Be careful to not mash the cheese or crush the pieces of melon so that the ingredients stay whole yet combined.
9. Taste and adjust the seasoning, adding more lemon juice or olive oil if you like.
10. Serve immediately because the salt will cause water to be drawn from the melon and fruit, making the salad too watery. Serves 4.
Tip: There are several kinds of Feta cheese, including Greek, French and Bulgarian. They vary in taste, saltiness, and texture. Taste before you buy so that you get the one you like best. I prefer the Bulgarian for its creamy texture, good flavor, and modest degree of saltiness.
Tip: Both watermelon and tomatoes have lots of water so only salt this salad just before you’re ready to serve it.
The City Cook
Permalink
July 16, 2010 at 12:49 am · Filed under Cheese, Sauces, Dips & Dressings
This is a beautiful green and flavorful dip for crudités or crackers. The pesto’s basil and garlic flavors stand up well to the chevre’s tangy big personality and the texture is creamy, with flecks of green basil. The mixture is also wonderful in a sandwich in place of cheese or mayonnaise, adding complex flavor to slices of ham, turkey or fresh tomatoes. This recipe is a great way to use up any leftover pesto.
3/4 cup goat cheese, at room temperature
1/4 cup basil pesto
1 to 2 tablespoons milk or half-and-half, if needed
1. In a mixing bowl using a whisk or fork, break the goat cheese into pieces, softening it and making the texture creamy and smooth.
2. Add the pesto and stir to completely combine. If the combination seems dry add a tablespoon of milk or half-and-half, stirring again and adding more milk, a teaspoon at a time.
Serve either immediately or store refrigerated; it will keep for several days. If you do refrigerate it, bring the mousse to room temperature before serving so that it’s easy to spread. Makes 1 cup.
TheCityCook:
Chevre Pesto Mousse
Permalink
July 16, 2010 at 12:32 am · Filed under Beans, Pasta
Lagane, a short, wide ribbon or rectangular pasta, is the traditional pasta used in this dish. Prepared with chickpeas from a can or jar, seasoned with nothing more than garlic, either parsley or rosemary, and fragrant olive oil, it’s the best kind of convenience food.
2 large garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1/8 to 1/4 tsp red pepper flakes, or 1/2 to 1 fresh or dried hot red pepper
2 tablespoons fresh rosemary leaves, coarsely chopped
1 (15-16-ounce) cans chickpeas
8 ounces dried small pasta, such as lagane, ditali, pennette, or broken lasagne
In a small saucepan, combine the garlic, oil, red pepper flakes, and rosemary. Over low heat, let the garlic sizzle until it barely begins to brown. Add the chickpeas with all of their liquid. Simmer gently, uncovered, for 5 minutes.
Boil the pasta in at least 3 quarts of water with 1 heaping tablespoon of salt. Just before the pasta is done, with a potato masher or the bottom of a tumbler (or more carefully with an immersion blender), mash about half the chickpeas, right in the pot. When the pasta is done, drain well, but scoop out a cup of pasta cooking water first, in case you want to loosen the sauce.
Combine the pasta with the chickpeas in a large serving bowl. Toss well. Add a little of the reserved pasta cooking water if the pasta is too dry. (It should not be soupy, however.) Serve very hot with either olio santo (hot pepper oil) or condiment-quality extra-virgin olive oil to drizzle over the top.
The City Cook: Lagane e Ceci
Permalink
July 12, 2010 at 12:00 am · Filed under Fruit, Soups
Divine Dinner Party says:
Gazpacho is NOT supposed to be chunky. So if you’re looking for the kind of gazpacho that is more like salsa than anything else, you won’t find in here. In Spain, gazpacho … has an ultra silky texture, and its flavor is all about freshness. When you do gazpacho right, you don’t need chucks of pepper or onion for flavor.
This is my favorite watermelon gazpacho recipe, or gazpacho de sandia. It’s translated from my Spanish mother in law’s recipe, and is the most perfect refreshing summer food. Also, keep in mind that the Spanish are not shy with the salt … add it to taste. And the amount of sugar needed depends on the sweetness of your tomatoes and watermelon. I generally add just a small pinch. The gazpacho is smoother and nicer if you peel your tomatoes first. If that sounds like a pain to you, you can skip it (I do). It’s still delicious.
2 lbs. ripe tomatoes (on the vine or pear tomatoes are best), chunked
1 med. white onion, coarsely chopped
1 green bell pepper, coarsely chopped
1/2 med. cucumber, peeled, chopped
1 clove garlic, halved
1/2 lb. seedless watermelon
A baseball-sized piece of stale French bread, broken into pieces
1/2 tsp. paprika
salt, to taste
granulated sugar, to taste
1/4 C. good quality extra-virgin olive oil
2 tbsp. red wine vinegar
1. Cut all of your fruit and veggies as directed above. Combine veggies, garlic, watermelon, bread, and paprika. Stir. Add salt, sugar, and pepper to taste. Add olive oil and vinegar.
2. Blend mixture until smooth. If you don’t have a large bowl and a stick blender, you’ll have to work in batches. It’s a pain but it’s worth it.
3. Test for seasoning and add more if needed.
4. Strain through a wire mesh strainer (if desired).
5. Serve with a drizzle of olive oil over top, or sprinkle with a mixture minced watermelon, onion, mint, and tomato.
Divine Dinner Party
Permalink
July 9, 2010 at 3:59 am · Filed under Beans, Salad, Vegan
The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor. Coriander and cumin lend fragrant earthiness, with a little cayenne pepper added for a hint of heat. The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling time.
Note: Adapted from Joan’s on Third
1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro (parsley makes a good substitute)
1 tablespoon lemon juice, or to taste
Salt
1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.
2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.
4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.
The Los Angeles Times
Permalink
July 9, 2010 at 3:55 am · Filed under Salad, Side dishes, Vegan
Tender roasted beets are tossed with spicy fresh horseradish and lightly dressed with vinegar and Dijon mustard, making a vibrant dish that is assertively flavored and bright with color. Serve it on its own, or alongside a rich beef or lamb entree.
2 pounds beets
5 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Salt
Freshly-ground black pepper
1/4 cup apple cider vinegar
1/2 cup freshly-grated (or puréed) horseradish
3 tablespoons Dijon mustard
1. Heat the oven to 400 degrees. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.
2. Transfer the beets to a roasting pan and cover with foil. Roast the beets until they are tender and can easily be pierced with a knife, about 1 hour. Remove from the oven and set aside to cool.
3. Rub the cooled beets with a towel to remove the skins, then dice them into half-inch pieces and place in a large bowl. Stir in the vinegar, horseradish and mustard and season to taste with salt and pepper. Makes about 4 cups.
The Los Angeles Times
Permalink
May 22, 2010 at 4:14 pm · Filed under Fruit, Poultry
This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d’oeuvre.
The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare. Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can successfully be divided to make a smaller amount if you wish.
Chicken Marbella
Yields 16 pieces, 10 or more portions
4 chickens, 2 ½ pounds each, quartered
1 head of garlic, peeled and finely puréed
¼ cup dried oregano
coarse salt and freshly ground black pepper to taste
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes (I also like to add dates, dried cherries and dried figs)
½ cup pitted Spanish green olives (I add a few Kalamatas as well)
½ cup capers with a bit of juice
6 bay leaves<
1 cup brown sugar
1 cup white wine<
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped
In a large bowl combine chicken quarters, garlic, oregano, pepper, coarse salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight
Preheat oven to 350ºF. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.
Prijatno: Chicken Marbella – in honor of Sheila Lukins
Permalink
March 4, 2010 at 1:54 am · Filed under Fruit, Nuts, Sweets
This is believed to have been the Queen Mother’s favourite cake. The recipe should only be used for charitable purposes.
Cake
* 8 oz of chopped dates
* 1 tsp bicarbonate of soda
* 8 oz sugar
* 3 oz butter
* 1 beaten egg
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon vanilla
* 2 oz chopped walnuts
* 10 oz plain flour
Topping
* 5 tablespoons brown sugar
* 2 tablespoons butter
* 2 tablespoons cream
Pour one breakfast cup of boiling water over the dates and add the bicarbonate of soda. Let stand. Cream the butter with the sugar in a bowl, then beat in the egg and vanilla. Mix together the flour, baking powder and salt and add to the creamed mixture. Add the dates and stir well. Bake for 35 minutes in a moderate oven in greased and lined 9”x12” pan.
Make the topping by mixing ingredients together, heating over a low flame, and boiling for 3 minutes. Be careful not to boil the topping mixture longer or it will turn to toffee! It should have the consistency of fudge. Spread over warm baked cake and sprinkle with chopped nuts.
Lynsted Recipe File
Permalink
February 18, 2010 at 2:56 am · Filed under Potatoes
Adapted from a recipe found online.
Vegetable oil spray
1 lb medium potatoes, scrubbed and cut into 1/4-inch slices (about 12 slices)
1/3 cup pizza sauce
3/4 cup shredded cheese
Toppings (all optional)
12 slices pepperoni
1/4 cup sliced mushrooms
1/4 cup minced green pepper
1/4 cup sliced ripe olives
Preheat oven to 425° degrees. Spray a large baking sheet with vegetable oil spray; arrange potatoes in one layer; spray the potatoes with more oil. Bake for 20 minutes, until lightly browned.
Remove potatoes from oven. Using a spatula, turn the slices over on the baking sheet. Spread a teaspoon of sauce on each slice. Arrange desired toppings on each slice; sprinkle with cheese and bake 4 minutes until cheese is melted. Using a spatula, remove slices from baking sheet and serve. Yield 4 servings.
Smart & Final
Permalink
January 26, 2010 at 10:26 pm · Filed under Soups
The 2nd Avenue Deli in New York offers this satisfying soup.
* 14 cups chicken stock or canned low-salt chicken broth
* 1 1/4 cups pearl barley
* 3 tablespoons vegetable oil
* 3 cups chopped onions
* 1 pound fresh mushrooms, sliced
* 4 garlic cloves, minced
* 1/3 cup chopped stemmed dried shiitake mushrooms (about 1/4 ounce)
* 2 celery stalks, thinly sliced
* 1 carrot, peeled, thinly sliced
* 1 parsnip, peeled, thinly sliced
Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic.
Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)
Bon Appétit | September 2000
Permalink
January 5, 2010 at 1:09 pm · Filed under Soups
Adapted from a recipe I found on a Web site called Group Recipes.
* 48 red radishes, trimmed (about 1 lb)
* 2 sweet onions, chopped
* 5 1/2 cups chicken or vegetable stock or broth (4 cans)
* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 4 cups half and half
* 6 tablespoons Worcestershire sauce
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 tablespoon prepared horseradish
* 2 tablespoons mayonnaise
Directions
1. In large saucepan, combine radishes (I cut them in half), onions and chicken stock or broth.
2. Bring to a boil. Reduce heat and simmer 35 minutes. Remove from heat and cool slightly. If you want a smooth soup, puree the cooked radishes.
3. In large saucepan or Dutch oven, melt butter. Whisk in flour and cook, stirring, 1 minute.
4. Add half and half and cook, stirring, until thickened, about 5 minutes.
5. Whisk in Worcestershire sauce, salt, pepper, horseradish and mayonnaise. Add radishes and heat through.
Group Recipes: Red Radish Soup
Permalink
December 25, 2009 at 8:37 pm · Filed under Soups
One of our very favorites, from the archives. Also great for lunch, with a grilled cheese and tomato sandwich. Make this vegetarian by substituting vegetable stock or water for the chicken stock. Serves 6.
2 lbs parsnips, ends trimmed, peeled
1 medium red or sweet onion, peeled and quartered
2 cloves garlic, whole but not peeled
1-2 Tbsp olive oil
1 large pear (or 2 medium), any variety, peeled and cubed
2 cups homemade chicken stock, or low-sodium store-bought
1-2 Tbsp minced fresh thyme (or parsley, marjoram, chives, or a mixture), to taste
1/4 cup heavy cream (optional; I usually omit this)
Sea salt and black pepper, to taste
Preheat oven to 375°F.
Place parsnips, onion and garlic on a rimmed baking sheet; season with salt, pepper and olive oil, and toss to coat. Roast for 30-40 minutes, or until vegetables are lightly browned. Remove pan from oven, and set aside for 10 minutes.
Cut parsnips into chunks and put in a soup pot on the stove with onion, peeled garlic, pear, and chicken stock, plus water to almost cover the vegetables. Bring to a boil, then reduce heat to simmer and cook, uncovered, until the pear is tender (15 minutes). Add herbs; cook 5 minutes more. Use an immersion blender to purée the soup in the pot (or purée in batches in a blender). Add cream if you wish. Season with sea salt and lots of freshly-ground black pepper, to taste. Serve hot, garnished with snips of fresh herbs.
The Perfect Pantry: Pear and Parsnip Soup
Permalink
December 16, 2009 at 11:39 pm · Filed under Chocolate, Sweets
A woman at the supermarket gave me this recipe. I added the peppermint extract for a little extra flavor, but if you don’t have any, this candy is perfectly delicious without it.
1 bag chocolate chips
1 bag white chocolate chips
1/2 teaspoon peppermint extract
Crushed peppermint candy
- Line a jellyroll pan or cookie sheet with parchment paper or wax paper.
- Pour semisweet chocolate chips into a glass bowl; melt in microwave. Pour over parchment paper, smooth with spatula or the back of a large spoon. Let cool completely.
- Melt white chocolate chips. Stir in peppermint extract, let cool slightly. Pour over semisweet chocolate, smooth with spatula.
- Sprinkle crushed peppermint candy atop white chocolate, pressing it into the still soft white chocolate.
- Let cool, break into pieces.
Permalink
November 5, 2009 at 4:13 pm · Filed under Beans, Pasta
This recipe is from Arthur Schwartz’s book, The Southern Italian Table, via the City Cook. He says, “Lagane, a short, wide ribbon or rectangular fresh semolina-and-water pasta, is the traditional pasta used in this dish. However, factory-made pasta with chickpeas is the norm in Italy today. Prepared with chickpeas from a can or jar, seasoned with nothing more than garlic, either parsley or rosemary, and fragrant olive oil, it’s the best kind of convenience food.”
2 large garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1/8 to 1/4 tsp red pepper flakes or 1/2 to 1 fresh or dried hot red pepper
2 tablespoons fresh rosemary leaves, coarsely chopped
1 (15-16-ounce) cans chickpeas
8 ounces dried small pasta, such as lagane, ditali, pennette, or broken lasagne
In a small saucepan, combine the garlic, oil, red pepper flakes, and rosemary. Over low heat, let the garlic sizzle until it barely begins to brown. Add the chickpeas with all of their liquid. Simmer gently, uncovered, for 5 minutes.
Boil the pasta in at least 3 quarts of water with 1 heaping tablespoon of salt. Just before the pasta is done, with a potato masher or the bottom of a tumbler (or more carefully with an immersion blender), mash about half the chickpeas right in the pot. When the pasta is done, scoop out a cup of pasta cooking water (in case you want to loosen the sauce), then drain the noodles well.
Combine the pasta with the chickpeas in a large serving bowl. Toss well. Add a little of the reserved pasta cooking water if the pasta is too dry. (It should not be soupy, however.) Serve very hot with either olio santo (hot pepper oil) or condiment-quality extra-virgin olive oil to drizzle over the top. Serves 4 or 5.
The City Cook
Permalink
October 21, 2009 at 7:14 am · Filed under Bread, Poultry, Sauces, Dips & Dressings, Side dishes
I found this recipe in a Canadian blog and thought it sounded wonderful. Bubbat is a traditional type of stuffing served by Mennonite cooks.
Bubbat is really just a raisin quick bread that is baked inside the chicken while it is being roasted. It also can be baked along side the chicken or even baked in a 8 X 8 square pan and served with the chicken. Baking it inside the chicken gives it the best flavour since it is kept moist by the chicken drippings. Have you ever had this? I couldn’t find my mom’s recipe so this one is out of the Canadian Mennonite Cookbook … and it tasted the way I remember. I have a friend who always makes Bubbat to stuff her turkey. I think she adds other dried fruits chopped.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoons melted butter
1/3 cup milk
1 cup of fresh raisins
Mix the dry ingredients. Add the beaten egg, melted butter and milk. Mix well, and add the raisins. You can either spread it in a greased cake pan and bake it or you can spoon it into the cavity of the chicken. I used a ordinary 3 – 3 1/2 pound fryer. I would have doubled the recipe for a large roaster. Baste the chicken with melted butter and bake uncovered for about 2 hours at 375. The drumstick should move easily and the internal temperature of the chicken should be 180F.
Mennonite Girls Can Cook
Permalink
October 21, 2009 at 12:47 am · Filed under Salad, Sauces, Dips & Dressings
This recipe is from Ina Garten, also known as the Barefoot Contessa. She serves it with Roasted Butternut Squash Salad.
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 cup good olive oil
1 teaspoon salt
1/2 teaspoon pepper
Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt, and pepper.
Food Network.com
Permalink
October 21, 2009 at 12:46 am · Filed under Salad, Sauces, Dips & Dressings, Side dishes, Squash
I was in the grocery store, holding a butternut squash, when a stranger told me that I should try making it into Ina Garten’s squash salad. “It’s wonderful,” he said. “Just look it up on the Food Network Web site.” And so I did. Ina, who calls herself the Barefoot Contessa, serves this salad with Warm Cider Vinaigrette.
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, prepare the Warm Cider Vinaigrette. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Food Network
Permalink
March 24, 2009 at 4:24 pm · Filed under Cheese, Fish, Pasta
This is an old, simple Sicilian dish. A friend described it to me, but I lost my notes; the version I found on All Recipes seems to be a pretty close match to her family’s.
* 1 pound spaghetti or other pasta
* 3/4 cup olive oil, divided
* 6 cloves garlic, minced
* 2 (4 ounce) cans sardines packed in olive oil, drained
* 1 cup seasoned bread crumbs
* 1/3 cup freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 teaspoon ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
2. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.
All Recipes
Permalink
December 29, 2008 at 7:12 pm · Filed under Beans, Side dishes
This is a traditional dish of Greek tavernas, served with platters of olives before the entrée. The dish will make a tasty, and healthful, addition to your appetizer offerings.
2 tablespoons olive oil
1 medium onion, thinly sliced (about 1 ½ cups)
4 cloves garlic, minced
1 pound green beans, trimmed
One 28-ounce can chopped tomatoes, with juice
2 tablespoons minced fresh flat-leaf parsley (see Tip)
Salt and freshly ground pepper to taste
Heat the oil in a large nonstick sauté pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and stir until aromatic, about 1 minute. Stir in the beans, tomatoes with juice, and parsley.
When the liquid begins to simmer, reduce the heat to low; cover and cook until the beans are very tender, about 30 minutes. Remove the lid and continue to cook, stirring occasionally, until most of the liquid has evaporated. Add salt and pepper to taste.
Serve warm or at room temperature. Use tongs for serving and provide plates and forks for your guests.
Advance preparation
The beans will keep for up to 4 days in a covered container in the refrigerator. Bring to room temperature before serving.
From Paulette Mitchell
Permalink
December 3, 2008 at 3:27 pm · Filed under Cheese, Eggplant
3 small eggplants (they should be the size of little cantaloupes)
2 red bell peppers
4 to 5 Tbs. olive oil
salt and pepper
minced garlic
2 onions
3 to 4 sprigs fresh parsley
basil
3 to 4 tomatoes
1 – 2 cups of raw (not roasted) nut pieces (walnuts, cashews or other “meaty” nuts)
Topping:
1 cup ground walnuts (for method 1)
1/2 cup wheat germ (for method 1)
3/4 cup grated Parmesan cheese
2 Tbs. melted butter
1 cup milk or light cream
Slice each eggplant in half lengthwise and cut out the meat, leaving 1/4 inch in the skin. Dice up the eggplant into fairly large pieces, and the red bell pepper into small ones, reserving about 1/3 of one of the peppers for decoration.
In a large skillet heat about 3 tablespoons of the olive oil and saute the eggplant and diced bell pepper in it, tossing the pieces lightly until they are evenly coated and the eggplant starts to get soft. Season it with salt and pepper and a little minced garlic if desired. Add 1 cup of the nut pieces. Divide this mixture evenly between the 6 eggplant shells, pressing it down into them.
Chop the onion, parsley & tomatoes. Saute the onions in the remaining olive oil, adding the chopped fresh parelsey and some crushed sweet basil along with a little minced garlic. When the oninos just beging to get soft, add the chopped tomatoes, simmer a few minutes, then spread the mixture on top of the eggplant pieces in the shells and pat it down. The eggpant shells sould be full to the top but not overflowing.
Method 1: (original) Combine the wheat germ, nuts and Parmesan cheese; moisten with the melted butter and enough milk to make soft paste and spread a thin layer of the mixture on top of each eggplant half. Decorate this crust with the reserved red pepper sliced into thin strips.
Method 2: (mine) Dot the tops of the eggplants with butter, pour the cream over, and top with the grated cheese. Decorate with the red pepper slices and the remaining nut pieces.
Bake in an oiled dish for about 45 mintues at 350 degrees. Serve hot; 6 servings.
This is adapted from Anna Thomas’s Vegetarian Epicure cookbook.
Permalink
October 1, 2008 at 2:39 pm · Filed under Sweets, Vegan
I don’t remember where I found this recipe, but I’ve had it for a long time. Easy & yummy, especially if you are serving people who can’t eat dairy foods.
1 lb tofu
2 small bananas
Juice of 1 lemon
2 Cups of sliced Strawberries
1/4 Maple Syrup
2 tsp. Vanilla Extract
2 Tbs. Tahini (or butter/margarine)
1 tsp. Ground Cinnamon
1 tsp. Almond Extract
6 whole strawberries for garnish
Combine all ingredients in a food processor or blender, mix until smooth. Pour into custard cups and chill for at least 1 hour. Garnish each serving with a strawberry.
Permalink
August 21, 2008 at 6:47 pm · Filed under Soups
Summertime soup
This cool treat bursts with antioxidants in pumpkin, onions, bananas and peanuts, and it has a touch of cinnamon to lower blood sugar.
Cool Caribbean Pumpkin Soup
1 Tb. each, canola oil and butter
1 medium onion, chopped
1 tsp. each, cinnamon and ground cumin
5 cups fat-free, less-sodium chicken broth
1/2 cup smooth peanut butter
1 15-ounce can pumpkin (not pie filling)
2 ripe bananas, sliced
1 cup coconut milk
Garnish: 3 Tbs. mango chutney, or more to taste
Heat oil and butter in a medium saucepan. Sauté onion until soft. Add spices and sauté 1 minute, stirring. Turn heat to low; add broth, peanut butter and pumpkin, and stir until peanut butter is dissolved.
Cool for at least 15 minutes in a large bowl. Put half of the soup in a blender; add 1 banana and 1/2 cup coconut milk. Carefully process until smooth. Put it in another bowl. Repeat with other half. Chill soup 1 hour or more. Serve with a dollop of chutney.
Serves 10
Per serving: 206 calories, 17g carbohydrates, 6g protein, 14g fat (6g saturated), 3mg cholesterol, 5g fiber, 268mg sodium
USA Weekend magazine
Permalink
July 23, 2008 at 1:13 pm · Filed under Soups, Vegan
Escape the heat with a refreshing bowl of gazpacho.
Prep: 15 minutes Total: 20 minutes plus marinating
Ingredients
Serves 4.
- 2 pounds yellow heirloom tomatoes, cored and quartered
- 1 small yellow onion, diced
- 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
- 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
- 1 garlic clove, thinly sliced
- 1/2 cup carrot juice (fresh or canned)
- 3 tablespoons sherry wine vinegar
- 2 tablespoons olive oil
- Coarse salt
- 1 avocado
- 1 small red heirloom tomato
Directions
- In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
- At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.
Whole Living
Permalink
July 20, 2008 at 1:04 am · Filed under Beans, Soups, Stews, Vegan
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 1 green pepper, chopped,
- 4 medium zucchini, diced
- 1 can (35 ounce) whole peeled tomatoes, drained
- 1 1/2 cups cooked chickpeas, drained
- 1 tablespoon capers, drained
- salt and freshly ground black pepper to taste
- couscous, cooked according to package directions
Heat olive oil over medium heat in a large skillet. Lower the heat and sauté the garlic and onion for 5 minutes until translucent. Add the green pepper and cook 5 minutes more. Add the zucchini and cook for 15 minutes. Crush the tomatoes as you add them to the vegetable mixture. Bring to a simmer and cook for another 20 minutes or until the zucchini is soft and translucent but still holds its shape. Stir in the chickpeas and capers and cook for another 5 minutes until the mixture is heated through. Season with salt and freshly ground black pepper to taste. Serve over couscous.
Serves 4–6
From Whole Foods Market
Permalink
February 17, 2008 at 2:56 pm · Filed under Fruit, Sweets
4 cups boiling water
2 tablespoons green tea leaves
1 to 2 tablespoons grated ginger root
1/2 cup honey
1 teaspoon pure almond extract
1 teaspoon grated lemon zest
8 firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise
Toasted sliced almonds (optional)
Vanilla-flavored yogurt (optional)
In a pot, combine boiling water and tea leaves. Cover and let steep 5 minutes, then strain.
Add ginger root, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook until pears are tender.
Transfer to a serving bowl, cover and chill thoroughly. Garnish with toasted almonds and a dollop of yogurt, if desired.
Per serving: 165 calories (3 percent from fat), 1 gram total fat (trace saturated fat), no cholesterol, 43 grams carbohydrates, 1 gram protein, 2 milligrams sodium, 4 grams dietary fiber.
– The Healthy Slow Cooker (Robert Rose) by Judith Finlayson
Permalink
February 17, 2008 at 2:52 pm · Filed under Fruit, Poultry, Stews
1 yellow onion, roughly cut into 1 ½ -inch pieces
1 green pepper, seeded and roughly cut into 1 ½ -inch pieces
1 red pepper, seeded and roughly cut into 1 ½ -inch pieces
1 yellow squash, cut into 2-inch pieces
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can fat-free, low-sodium chicken broth
2 cloves garlic, finely chopped
½ cup dried pitted plums (prunes)
1 teaspoon ground cumin
1 teaspoon dried thyme
½ teaspoon cinnamon
Hot cooked couscous or rice, optional
2 tablespoons slivered almonds, toasted, optional
Preheat oven to 450 F. Coat a large baking sheet with nonstick vegetable cooking spray. Place onion, peppers and squash in zip-top plastic food bag; drizzle with olive oil and mix together in bag. Pour vegetables onto baking sheet. Place chicken on another baking sheet that has been coated with nonstick vegetable cooking spray.
Place both pans in oven (on different racks if needed) and roast 10 minutes. Remove vegetables from oven and stir. Return to oven. Remove chicken from oven and turn over; return to oven and roast chicken and vegetables 10 to 15 additional minutes or until chicken is done and meat thermometer registers 170 F and vegetables are tender and golden.
Meanwhile, in a large saucepan or Dutch oven, combine remaining ingredients except couscous and almonds. Simmer 10 minutes. Add roasted vegetables to saucepan. Dice chicken into cubes and add to saucepan. Stir well and heat through. Serve over hot couscous or rice and garnish with slivered almonds, if desired. Makes 6 servings.
COOKING TIP: To toast almonds, spread the nuts in a single layer on a baking sheet. Bake at 350 F for 5 to 7 minutes or until golden.
PER SERVING:
Calories 245 (20% fat) Fat 5 g (1 g sat) Cholesterol 44 mg Sodium 369 mg Fiber 5 g Carbohydrates 25 g Protein 25 g
Dallas News
Permalink
January 22, 2008 at 3:24 am · Filed under Soups, Vegan
- 1/4 cup olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 2 Tablespoons capers rinsed
- pinch of red pepper flakes or to taste
- 3 large yellow bell peppers cored, seeded, and cut into big pieces
- salt
- 2 vegetable or beef stock
Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until golden, stirring often, for about 10 minutes. Add 1 Tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often.
Add yellow peppers and salt, cover, and cook 10 minutes, shaking often. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes–until the peppers are soft.
Puree the mixture, then strain back into the saucepan. Ladle into bowls, garnish each with a few capers, and serve.
Soup Song
Permalink
January 21, 2008 at 2:38 pm · Filed under Fruit, Soups
- 1 medium cantaloupe – peeled, seeded and cubed
- 1 cup orange juice
- 1 tablespoon fresh lime juice
- 1 cup plain nonfat yogurt
- 1/4 teaspoon ground cinnamon
- Peel, seed, and cube the cantaloupe.
- Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth.
- Place yogurt in a large bowl and beat with a whisk until light and smooth. Stir in melon mixture, lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least three hours. Garnish with mint if desired.
Adapted from Vegetarian Times 61 Quick & Healthy Recipes, page 23.
Permalink
January 21, 2008 at 2:26 pm · Filed under Sauces, Dips & Dressings
2 cups (approximately 1 pound) asparagus spears, cut into 1-inch lengths
3/4 cup water
——
1 Tbs. lemon juice
1 medium tomato, seeded and chopped (1 cup)
3 tablespoons chopped onion
——
1/4 teaspoon ground cumin
1 clove garlic, pressed or minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder or cayenne
Dash Tabasco sauce
2 Tbs. plain nonfat or low-fat yogurt or 1/3 cup light sour cream
Combine asparagus and water in a 2 quart saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer 8 to 10 minutes or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture.
Combine all the ingredients in a blender or food processor and blend until smooth. Transfer to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 cups, or 12 (1/4-cup) servings.
Note: If you’re using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).
Adapted from Vegetarian Times’ 61 Quick & Healthy Recipes, p. 8.
Permalink
November 29, 2007 at 7:25 pm · Filed under Poultry
Cook the sauce until there is just enough syrupy liquid to coat the chicken breasts.
-
4 boneless, skinless chicken breast halves
-
Salt and freshly ground black pepper
-
2 tablespoons flour
-
2 tablespoons olive oil
-
1 medium red onion, halved and thinly sliced (about 3 cups)
-
2/3 cup chicken broth
-
1/3 cup red wine vinegar
-
¼ cup golden raisins
-
3 tablespoons pine nuts, lightly toasted
-
2 teaspoons sugar
-
Season the chicken breasts lightly with salt and pepper. Spread flour on a plate and dredge chicken in it, shaking off excess.
-
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot, then cook the chicken breasts for about 8 minutes, until golden, turning once. Lower heat, cover, and cook for an additional 4 minutes, until cooked through. Set aside.
-
Add the remaining tablespoon of oil to the skillet, then the onion, stirring occasionally until onion is soft, 2 to 3 minutes. Add the chicken broth and the vinegar, deglazing the pan by scraping up any browned bits, then add the raisins, pine nuts, sugar, and ¼ teaspoon salt. Bring to a boil and simmer for about 6 minutes, until sauce is syrupy and raisins are plumped.
-
Return the chicken to the skillet and coat with sauce. Remove and place on each of 4 serving plates, spooning onion, raisin, and pine nut mixture over chicken.
Prep time: 35 minutes
Cook time: about 20 minutes
Not Your Bubbe’s Chicken
Permalink
November 29, 2007 at 7:16 pm · Filed under Poultry
The onions in the bottom of the roasting pan will mix with the drippings from the chicken to make a lovely sauce. Stir them occasionally, and if you find them getting very dry, add water a tablespoon at a time.
-
1 3- to 4-pound whole chicken
-
2 tablespoons olive oil
-
1 tablespoon ground cardamom
-
1 tablespoon ground cinnamon
-
½ teaspoon freshly ground black pepper
-
1½ teaspoons salt
-
1 lemon
-
3 medium onions, sliced
- Dry the chicken inside and out. Gently loosen the skin over the breast and thighs by sliding your fingers underneath it, being careful not to tear it.
-
Combine 1 tablespoon of the olive oil with the cardamom, cinnamon, and pepper in a small dish and spread it evenly in the cavity and under the skin of the breast and thigh. Spread a very thin layer over the outside of the chicken, then sprinkle it with salt. Cover and refrigerate for 8 to 12 hours.
-
Heat oven to 425°F. Pat the chicken dry. Wash and dry the lemon, roll it between your palm and your work surface, then prick it a few times with a fork. Place the lemon in the cavity of the chicken. Spread the onion slices in the bottom of a medium roasting pan. Place the chicken, breast side up, on top of the onions and rub it with the remaining 1 tablespoon oil.
-
Roast until an instant-read thermometer, placed in the thickest part of the thigh, reads 160ºF (45 minutes to 1 hour), basting occasionally. Let rest for 10 minutes. Remove the lemon from the chicken, cut it in half, and squeeze the juice over the cut-up chicken before serving.
Prep time: 10 minutes, plus 8 hours for marinating
Cook time: 45 minutes to 1 hour, plus 10 minutes rest time
Not Your Bubbe’s Chicken
Permalink
November 8, 2007 at 7:52 pm · Filed under Fruit, Soups, Squash, Vegan
This soup is one of my favorites. Simple, easy and – especially on a snowy winter day – it makes the whole place smell wonderful.
2 cups butternut, buttercup or other winter squash, peeled, seeded & chopped
2 cups sweet potato, peeled & chopped
3 medium cooking apples, peeled, cored & chopped (Spartan, Macintosh or similar)
1 medium onion, chopped
2 cups water or just enough to cover apples and veggies
½ teaspoon sea salt
½ teaspoon Chinese 5 spice or pumpkin pie spice
¼ teaspoon cayenne pepper
Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3 – 5 days refrigerated. Serves 6.
Notes: “Winter squash” is used to describe hard-shelled varieties that be stored for months; it is distinct from thin-skinned “summer squash” such as zucchini and pattypan. Of course, these days, both types are available year-round. Pumpkin pie spice is a mixture of cinnamon, cloves, ginger, allspice and nutmeg.
I found this recipe on SOAR (The Searchable Online Archive of Recipes), a site that has evolved into RecipeSource.com. The original posting gives credit to Jeanne Marie Martin’s Vegan Delights.
Texas Wren’s RecipeCrossing
Unofficial Support
Permalink
October 9, 2007 at 2:50 am · Filed under Cheese, Pastry
2 c masa harina
1 1/2 c warm water
1 T ground cumin, made from lightly toasted cumin seed
Salt and pepper to taste
6 oz mild melting cheese such as Monterey jack, grated
1/2 c chopped cilantro
In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 teaspoon salt and stir into a manageable dough. The dough should be soft but not sticky; add more flour if needed. If dough is dry and hard to form, add more water.
To make 3-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa. Roll into a ball and flatten in your hand. Put 1/3 cup cheese, 1 teaspoon cilantro, and salt and pepper to taste in the center. Work the edges up over the filling and again form a ball, completely enclosing the filling. This takes only a few seconds.
Flatten each ball to about 1/4 inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned. Serve warm.
NOTE: In El Salvador, vendors everywhere sell a street food called papusas. They look like slightly thick tortillas, about three inches in diameter. Hidden inside is a filling — either of cheese, as in this recipe, or spicy meat. They are always served with a finely chopped vinegary coleslaw with fiery pepper and sometimes cilantro.
1992 CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York
MM Format by John Hartman Hartsville, SC 4 April 1997
Cro-Magnon@juno.
com hartman@indy.net
YumYum
Permalink
October 9, 2007 at 2:46 am · Filed under Salad, Side dishes, Vegan
1/4 cabbage, shredded
1/2 onion, shredded
1/2 large carrot, shredded
1/4 cup apple cider vinegar
1 cup cold water
salt to taste
Mix the day before you want to serve and let set in refrigerator, covered. Drain off excess water before serving. Open hot pupusas and put cabbage salad inside before eating. (In Salvador, they sometimes add hot red chilies to the mixture.)
The Kitchen Link,Inc.
Permalink
August 11, 2007 at 6:02 am · Filed under Salad
Cucumbers with a marinade of vinegar, water, dill, sugar, and seasoning.
4 medium cucumbers, thinly sliced
2 onions, thinly sliced
1/2 cup vinegar
1/4 cup cold water
2 tablespoons chopped dill (optional)
1 teaspoon salt
3 tablespoons sugar
dash pepper
1/2 cup sour cream (optional)
Sprinkle sliced cucumber & onions with salt & let stand at least an hour. Drain excess water.
Combine all other ingredients; cover and refrigerate until chilled. If desired, add sour cream before serving.
Permalink
July 21, 2007 at 6:12 pm · Filed under Side dishes
Haven’t made this yet, just swiped it from blogger Hannah Im. I have a feeling this will be delicious.
1 1/2 cups cucumbers, sliced
1 tsp. salt (Korean salt is less salty than Western)
1 tbs. vinegar
5 tsp. sugar
1 tbs Korean red pepper powder (goch’u garu)
1 tsp. very finely chopped green onion
1 tbs roasted sesame seeds
1. Thorughly wash cucumbers, scrubbing skins with salt Cut in half length and slice thinly.
2. Make sauce by combining salt, sugar, and vinegar and stir until sugar/salt dissolve.
3. Mix cucumbers with the sauce. Add red pepper powder, green onion, and sesame seeds and mix well.
***This muchim is meant to be used almost like a pickle to accompany other dishes. It is not a salad and you wouldn’t want to eat a whole bowlful of it plain–well, unless you are pregnant and have an inordinate urge for sour and salty foods or you are just one crazy chick like me.
***I usually at least double this recipe. But if you aren’t used to eating this, you might want to start with the original proportions.
***It will keep in the refrigerator for a while.
***Don’t use watery or seedy cucumbers. Use firm, fresh, pickling type cucumbers. If cucumber is bitter, peel it. The cucumbers I have found in Korea are never bitter and I think this recipe is better with the skin on.
Permalink
May 31, 2007 at 3:42 am · Filed under Dairy, Soups
2 T. butter
2 c. chopped onion
2 c. peeled, seeded, cubed cucumbers
3 c. tomatoes, peeled, cored & cubed
3 basil leaves or 1 tsp. dried
2 c. chicken broth
2 c. yogurt
salt
1 tsp. chopped fresh mint (Optional)
1. Melt butter in a saucepan and add the onion. Cook, stirring frequently, about 10 minutes but do not brown.
2. Add the cucumber, tomatoes, basil & chicken broth. Cook, stirring frequently, about 30 minutes.
3. Put the mixture, including the vegetable solids, through a sieve or blend in an electric blender.
4. Empty the mixture into a bowl and add yogurt & salt to taste. Chill thoroughly. Add the mint & serve. Yield: 6 servings.
Originally published in the New York Times on July 27, 1975.
Permalink
May 24, 2007 at 7:26 pm · Filed under Sauces, Dips & Dressings
1/2 cup plain yogurt
1/4 cup mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped green onions
1 tablespoon chopped fresh chives
3 tablespoons white wine vinegar
2 teaspoons anchovy paste
1 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced
Place ingredients in a blender or food processor; process until smooth. Chill.
Cynthia Nims, Cooking Light, MAY 2006
Permalink
May 24, 2007 at 7:01 pm · Filed under Eggplant, Soups, Squash
Noni says, “I make double batches — last night’s new batch has some celery in it and I used stewed tomatoes instead of whole. Enjoy!”
1 cup water
1 1/4 cups eggplant, peeled and cubed
1 (14 1/2 oz) can no salt added whole tomatoes undrained and chopped
1/2 can diced mushrooms drained (I use fresh)
1 garlic clove minced
3/4 cups zucchini coarsely chopped (I just slice small)
1/2 tsp dried italian seasoning
1/8 tsp pepper (I use more)
1/4 cup freshly grated Parmesan cheese
Combine the first nine ingredients in a large pan stirring well. Bring to a boil, reduce heat and cover. Cook for about 25 minutes until veggies are tender. Ladle into bowls and sprinkle with cheese. Makes 4 servings.
Permalink
May 24, 2007 at 12:04 pm · Filed under Fruit, Salad, Sauces, Dips & Dressings
1/3 cup seedless green grapes
1 tablespoon Champagne or white wine vinegar
1 teaspoon olive oil
3/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh Vidalia or sweet onion (optional)
1/8 teaspoon salt
Dash of white pepper
To prepare dressing, combine ingredients in a blender; process until smooth.
Cynthia DePersio, Cooking Light, JUNE 2002
Permalink
May 24, 2007 at 3:41 am · Filed under Side dishes, Vegan
An addictive mélange of spinach, garlic, raisins, pine nuts, and good olive oil, this is one of the best-known Catalan dishes. Its uses in the Catalan kitchen are many—in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole.
5 to 6 tablespoons golden or dark raisins
2 10 oz packages spinach or 2 medium-size bunches fresh spinach, tough stems discarded
3 to 4 tablespoons fragrant extra-virgin olive oil
6 to 8 whole small peeled garlic cloves, lightly smashed
5 tablespoons pine nuts
Coarse salt (kosher or sea) and freshly ground black pepper
Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 5 minutes, stirring a few times. Transfer the spinach to a colander, and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point.)
Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are light golden, 3 to 5 minutes. Increase the heat to medium, add the chopped spinach, and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl, and serve.
The New Spanish Table
Permalink
May 23, 2007 at 8:41 pm · Filed under Sweets
1 cup unsalted butter
1 cup powdered sugar
1 egg yolk
1 tablespoon brandy OR 1/2 tsp almond extract & 1/2 tsp vanilla extract
3 cups flour
1/2 teaspoon baking powder
1 lb. powdered sugar
Optional: 1/2 cup blanched & finely chopped almonds
Cream together butter and 1 cup sugar until very light and fluffy. Stir in egg yolk and brandy, then add sifted flour and baking powder, a little at a time. If using almonds, add them now.
Knead well until dough is smooth. If it is too soft, add a little flour. Take small pieces of dough and shape into balls, crescents, or into small pears (if you are making pear shapes, insert a clove in the top of each).
Place on lightly greased baking sheets. Bake in moderate oven, about 20 minutes. While they are still warm, roll the kourabiethes in powdered sugar, then sift sugar on top. They should be very well coated. Makes about 3 1/2 dozen.
Permalink
May 22, 2007 at 2:27 pm · Filed under Fruit, Soups, Vegan
Mark Bittman says this is “the mildest, most delicious, creamiest gazpacho I’ve ever tasted. Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results.”
• 4 tomatoes (about 11/2 pounds), peeled and seeded
• One 3-pound cantaloupe
• 2 tablespoons olive oil
• 10 fresh basil leaves
• Salt and freshly ground black pepper
• Juice of 1 lemon
1. Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut it into chunks. Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.
2. In a blender, puree the melon, tomato, 11/2 cups water or 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve. Serves 4
Time: 20 minutes, plus time to chill.
From “Mark Bittman’s Quick and Easy Recipes from The New York Times” by Mark Bittman.
Permalink
April 18, 2007 at 8:57 pm · Filed under Beans, Sweets
1 can pinto beans,(about 2 cups), drained and reserve liquid
1 stick butter
1 1/2 cups sugar
2 eggs
1 cup self-rising flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
3 cups diced apples
1 cup raisins
1 tsp vanilla
1/2 cup nuts (pecans or walnuts are great)
Preheat oven to 350 degrees. Grease 13×9 pan.
Put drained beans in blender or food processor. Puree. Empty into small bowl and set aside. Cream stick of butter in large bowl. Add sugar. Blend well. Add beans to the creamed mixture. Mix well. Add eggs. Beat until well blended. Set aside.
In another bowl, sift together, flour, salt, baking soda, and spices. Add dry ingredients to bean mixture. Mix until blended. Add diced apples, vanilla, raisins and nuts. Pour into 13×9 pan and bake at 350 for an hour.
Icing:
Reserved bean juice
1 lb powdered sugar
1 stick butter
1 tsp vanilla
1 TBS milk
Cream butter, powdered sugar, vanilla and milk. Add bean juice until spreading consistancy.
Original recipe
Permalink
April 15, 2007 at 3:41 pm · Filed under Rice, Side dishes, Vegan
This is an incredibly simple way to make white rice into something a little bit exotic & totally delicious. Makes a nice accompaniment to a spicy or strongly flavored entree.
The book says, “The floral fragrance and subtle flavor of Thai jasmine rice make it a delightful choice as a side dish. But adding unsweetened Thai coconut milk makes it even more appealing, contributing a bit of creaminess and more perfume to the aroma. This is a long-grain rice that cooks up nice and fluffy, with distinct grains. It does need a longer resting time (20 minutes) than a short-grain rice requires, but that will ensure absolutely perfect rice every time. Coconut rice is a fine accompaniment to pork saté with spicy peanut sauce, chicken with cashews, or oven-roasted barbecued ribs.”
Makes about 7 cups; Serves 6 to 8
2 cups Thai jasmine rice or other long-grain rice
1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
3 1/2 cups water
1. Combine the rice, coconut milk, and water in a small, heavy saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer, without removing the cover, until all the liquid is absorbed, 20 minutes.
2. Remove the pan from the heat and let it stand, covered, for 20 minutes more before fluffing and serving.
From “Staff Meals from Chanterelle” by David Waltuck and Melicia Phillips.
Permalink
April 13, 2007 at 5:55 am · Filed under Meat
“Developed in the Quaker® Kitchens in the 1950s, Prize-Winning Meatloaf remains one of our ‘most requested’ recipes. Using oats in place of bread crumbs gives this meatloaf a moist texture and adds a nutrition boost of B vitamins, protein, and fiber. Warm and deliciously hearty, this is a recipe your whole family will love!”
1-1/2 pounds lean ground beef
1 cup tomato juice or tomato sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1. Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.
2. Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing. Servings: 8
Variations: Customize meatloaf by adding one of the following to meatloaf ingredients:
- 1/2 cup frozen (thawed) or canned (drained) corn
- 1/2 cup chopped green or red bell pepper
- One 2-1/2-ounce jar sliced mushrooms, drained
- 1/3 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley or cilantro
- Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese.
- Spoon heated prepared spaghetti sauce, pizza sauce, barbecue sauce or salsa over each serving.
Quaker
Permalink
March 29, 2007 at 12:37 pm · Filed under Dairy, Fruit
Great with any curry or spicy dish.
1 tsp butter or ghee
1 ½ tsp cumin seeds
1/4 tsp. cardamom seeds
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
2 cups mashed ripe bananas (make sure they are firm and not over ripe).
1 pint natural plain yoghurt
OPTIONAL:
1 tbsp peanuts, finely chopped
1/4 – 1/2 cup shredded coconut
Melt the butter or ghee in a skillet. Pound the spices together lightly in a mortar – they should not be completely crushed. Add the spices & nuts (if using) to the butter.
Stir around in the pan a few minutes, until the spices start to pop & crackle. Quickly add the banana and remove from the heat. Stir the yoghurt into the bananas, transfer to serving dish and chill well.
Adapted from Anna Thomas’ Vegetarian Epicure
Permalink
February 22, 2007 at 9:04 pm · Filed under Meat
Six 5-inch sweet green peppers
Boiling water for blanching
1 pound chopped beef
1/4 cup uncooked white rice or 1/2 cup cooked rice or bread crumbs
1 medium yellow onion, grated
1 carrot, grated
1/2 teaspoon salt
Dash of pepper
3 eggs
Water to cover
Sauce
1 cup tomato puree
1/2 cup water
3 tablespoons vinegar or lemon juice
3 tabelspoons brown sugar
1/8 teaspoon paprika
1/2 cup raisins (optional)
Cut away the stem end of the peppers and remove seeds. Blanch in boiling water and invert to drain while preparing the meat mixture for the filling.
Combine all ingredients except water. Mix thoroughly. Stuff peppers compactly and even with the top. Stand upright in a casserole and cover with water. Bake 45 minutes at 350 F. Remove cover and and increase heat to 400 F for 15 minutes.
Cook sauce on top of the stove, stirring continuously till thick, approximately 10 minutes over moderate heat. Add to the pepper in the casserole, turn off heat. The heat of the oven is sufficient to lightly brown the tops of the stuffed peppers and cook the sauce with the liquid in the casserole.
From Leah Leonard
Permalink
February 18, 2007 at 8:46 pm · Filed under Salad
2 to 3 cucumbers, thinly sliced
1/3 cup sour cream
1 tablespoon vinegar
pepper to taste
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Place 1/4 of the cucumber slices in a serving bowl and sprinkle with salt. Add another 1/4 of the slices and more salt; continue until all slices have been salted. Cover with a saucer and place a weight on top to draw out the water. Let stand for several hours or overnight. Pour off cucumber juices. Combine the sour cream, vinegar, pepper and chopped dill. Add to the cucumbers and mix thoroughly. Serve chilled. Serves 4 to 6.
Permalink
February 5, 2007 at 7:02 pm · Filed under Poultry
1.25kg/2½lb chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice
For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime or lemon wedges, to serve
Method
1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.
3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest.
Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges. Serves 4.
Madhur Jaffrey’s Chicken
Permalink
February 5, 2007 at 6:43 pm · Filed under Soups
“Since I just finished a bowl of this soup, I thought I’d post a recipe that I’ve made many times and that everyone always loves.”
3 Tbs. butter
1 medium onion, sliced
1 garlic clove
1 Tbs. minced fresh ginger
1 lb. carrots, peeled and sliced
3 cups vegetable broth
1 cup orange juice
2 Tbs. raw white rice
salt and pepper to taste
1. In large saucepan, heat butter over medium heat. Sauté onion and garlic until soft but not brown, 5 to 8 minutes. Add ginger and carrots, and sauté 5 minutes longer.
2. Stir in broth, orange juice, and rice, reduce heat to low, cover and cook for 30 minutes. Allow to cool, then purée in batches in food processor or blender. Add salt to and pepper to taste. Reheat before serving. Serves 6.
Per serving: 140 calories, 2g protein, 6g total fat (3.5g saturated fat), 20g carbohydrates, 15mg cholesterol, 340mg sodium, 3g fiber, 10g sugars.
TexasWren’s Soups
Permalink
February 5, 2007 at 6:34 pm · Filed under Fruit, Nuts, Sweets
“This is my husband’s favorite cookie. It is proof that something can be really good, even without chocolate.”
1 1/4 cup sifted flour
3/4 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
2 eggs
1 1/2 cup quick oats
1 cup raisins
1 cup nuts, optional
Sift dry ingredients together. Add remaining ingredients and mix. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 for 12 minutes.
Texas Wren’s Cookies
Permalink
February 4, 2007 at 7:44 am · Filed under Fish, Salad
If you don’t have schmaltz, just use a little extra mayo.
1 can (6 oz) top quality solid packed white albacore tuna in water-no substitute for albacore
1 Tbs top quality mayonnaise (not salad dresssing) to start
1 Tbs. plain renedered pure schmaltz (approx) to start
a few tsp of finely shredded carrot
a few tsp of finelly shredded mild white onion
pinch salt, pinch pepper
Drain tuna and place in mixing bowl. Break up and mash tuna with fork to remove clumps and make a spreadable consistency. Mix in carrot and onion. Mix in the mayo. Then add and mix in enough schmaltz until tuna achieves a rich taste,
The important part:
Tuna should neither be flavored with either too much mayo or schmaltz. That is another part of the secret I think. You shouldn’t be aware of any blatant schmaltz taste in the tuna. Salt carefully as the tuna should not have a salty taste either.
CyberKitchen
Permalink
February 4, 2007 at 7:43 am · Filed under Eggplant, Salad, Side dishes
From The Kitchen Grimoire by Celeste Rayne Heldstab.
1 large eggplant
2 T. yogurt
1 T. pomegranate molasses or other unsulphured molasses
1 T. lemon juice
Salt & pepper
1/2 red onion, cut in 1/4″ dice
1 clove garlic, minced
1/2 cup chopped, toasted walnuts
1/2 cup pomegranate seeds (1/2 pomegranate)
2 T. finely chopped flat leaf parsley
Pierce the whole eggplant a few times with a fork. Cook it on the grill or place it on a baking sheet and put it under the broiler. Cook, turning as skin blackens, until flesh is very soft (about 35 minutes). Let eggplant cool and scrape flesh into a bowl; discard skin. Add yogurt, molasses, lemon juice, salt & pepper. Chop or grind until still chunky but mostly smooth. Stir in remaining ingredients.
Permalink
February 4, 2007 at 7:42 am · Filed under Eggplant, Salad
1 1arge (1 1/4 pound) eggplant
1 medium onion, peeled and minced
2 tablespoons of olive oil
Generous 1/2 cup of walnuts
2 large garlic cloves, peeled
1/2 teaspoon of ground coriander seed
1/2 teaspoon of dried fenugreek
Pinch of cayenne
3/4 teaspoon of salt
3/4 cup of finely chopped mixed fresh herbs (cilantro, celery leaf, parsley and dill)
2 teaspoons of red wine vinegar
Slice the eggplant lengthwise, sprinkle it with salt, and leave it to drain on paper towel for at least TWO HOURS. Rinse and pat dry. Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.
Saute the onion in olive oil until golden. Set aside. Chop or grind the walnuts with the garlic and spices. Turn out into a bowl and stir in the cooked onion. Add chopped herbs and the wine vinegar.
Let eggplant cool, then scoop out the soft center and discard the skin. Cut the eggplant into small (1-inch) pieces and mix thoroughly with nuts/onion/garlic/spice mixture.
Permalink
February 4, 2007 at 7:42 am · Filed under Eggplant, Side dishes
5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/4 cup chopped fresh basil
Salt
Black pepper
Optional garnish: chopped fresh basil or toasted pine nuts
Place cubed eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown (about 15 minutes). Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally. Stir in basil, season to taste with salt and pepper. If desired, garnish with fresh basil or pine nuts.
Permalink
February 4, 2007 at 7:41 am · Filed under Side dishes
8 oz oatmeal, lightly toasted (brown in frying pan)
4 T fat or oil
1/2 cup chicken or vegetable stock
2 onions, finely chopped
Salt and pepper to taste
Heat the fat or oil in a large frying pan. Add the onion and cook until soft and golden brown.
Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Season well and use as a stuffing for poultry or game, or serve as a side dish.
Permalink
February 4, 2007 at 7:41 am · Filed under Beans, Eggplant, Sauces, Dips & Dressings
1 large eggplant
1 can garbanzo beans, drained
3 cloves garlic, peeled
1/4 cup lemon juice
3 T. tahini (sesame paste)
Salt to taste
1/4 cup olive oil
Optional garnish: chopped parsley, coriander or pine nuts
Slice eggplant in half. Place eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.
Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.
Let cool, then scoop out the soft eggplant and discard the skin. Chop/grind eggplant, beans, garlic & lemon juice together until mostly smooth. Slowly stir in olive oil. If desired, garnish with chopped parsley, coriander or pine nuts.
Permalink
February 4, 2007 at 7:38 am · Filed under Soups
This is a classic Spanish soup. It is delicious and wonderful, especially in the summer when everything is so fresh. There are a lot of ingredients, but prep is really simple. Basically, you just throw everything in the food processor.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Combine all ingredients — don’t puree smooth — you want to leave the gazpacho a bit chunky. Place in non-metal container (metal will give it an “off” taste), cover tightly and refrigerate overnight, allowing flavors to blend. Serves 8.
Permalink
February 4, 2007 at 7:36 am · Filed under Soups, Vegan
1 1/2 tablespoons olive oil
1 cup chopped onion or sliced leek
1 large red bell pepper, diced
2 to 3 cloves garlic, minced
3/4 cup orzo (rice-shaped pasta)
1 vegetable (or chicken) bouillon cube
16-ounce can diced tomatoes
5 to 6 ounces fresh spinach, rinsed, stemmed, and chopped (I just use a package of frozen chopped)
1/4 cup chopped fresh parsley or dill,
or a combination, or more to taste
Juice of 1 lemon
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion or leek and sauté over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens.
In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain. Add the 5 cups water, the bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 minutes. Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season with salt and pepper. Serve at once.
Permalink
February 4, 2007 at 7:36 am · Filed under Cheese, Soups
2 celery stalks, chopped
1 cup chopped onions
2 tablespoons vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock or water
1 cup sharp or extra sharp cheddar, grated or chopped
3 ounces cream cheese, cubed
4-ounce jar pimientos, chopped
salt and ground black pepper to taste
In a heavy saucepan, sauté the celery in the vegetable oil, stirring occasionally. When the onions are translucent, about 10 minutes or so, add the sweet potato, white potato, and stock. Simmer until the vegetables are soft, for about 20 minutes.
Remove the soup from the heat, add the cheddar and cream cheeses, and allow it to sit a few minutes to soften the cheese. In a blender or food processor, purée the soup with half of the pimientos. Add salt and pepper to taste. If the soup is too thick, thin to the desired consistency using milk, water or vegetable stock. Stir in the remaining pimientos. Reheat gently, but do not boil. Serves 4 to 6.
Permalink
February 4, 2007 at 7:26 am · Filed under Soups
“I love this soup, which is pure and full flavored. I make it often.” — From “French Farmhouse Cookbook” by Susan Hermann Loomis.
1 pound carrots, peeled, trimmed, and cut into 1/2-inch rounds (you can just throw in a bag of baby carrots)
1 medium potato, starchy such as russet, or all-purpose such as Yukon Gold, peeled and cut into quarters
5 cups water
Salt
1 tablespoon unsalted butter
Freshly ground black pepper
1. Place the carrots, potato, water, and salt to taste in a large saucepan and bring to a boil over medium-high heat, covered. Reduce the heat to medium and cook until the carrots are tender, 25 to 30 minutes.
2. If a smooth soup is desired, transfer the vegetables and 1 cup of the cooking liquid to a food processor and purée. Return the purée to the pan and add the butter, stirring until it has melted.
3. Season to taste with salt and pepper and serve immediately. 4 servings.
Recipe via FreshDirect
Permalink
February 4, 2007 at 7:22 am · Filed under Fruit, Salad, Vegan
“Sarah Elmaleh, the daughter of a rabbi, was born in 1898 in the seaport village of Essaouira in Morocco, and learned many of her cooking techniques from the family’s Arab servants. She came to Brooklyn in 1939 with her husband, a businessman, their children, and an exotic repertoire of recipes that combined Moroccan and Sephardic cuisines. This recipe comes from her granddaughter, Lisa Craig Kuhr. It makes an alluring first course and is wonderful followed by lamb, grilled chicken, or a fish stew.” — From “New York Cookbook” by Molly O’Neill
5 navel oranges, peeled and diced*
3/4 cup black salt-cured (shriveled) olives, halved and pitted (I use oil-cured)
2 cloves garlic, minced
1/4 teaspoon coarse (kosher) salt, or to taste
1 teaspoon sweet paprika
1/2 cup minced fresh parsley
1/2 teaspoon ground cumin
Dash of cayenne pepper
2 tablespoons olive oil
Combine all the ingredients in a bowl and toss well. Refrigerate to chill, then serve. Serves 4 to 6
Permalink
February 4, 2007 at 7:21 am · Filed under Salad, Side dishes
“Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to the stronger flavors in this menu. Here celery is dressed with a simple vinaigrette and fresh herbs and it remains crunchy even the next day. Try serving it atop thinly sliced roasted beets.” — From “Celebrate!” by Sheila Lukins.
12 outer ribs celery, trimmed and thinly sliced on the diagonal
6 to 8 inner ribs celery, including the leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
1/2 cup small flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint
Place all the celery in a bowl. Add the olive oil and vinegar and toss. Season with salt and pepper. Just before serving, toss with the parsley leaves and chopped mint.
Permalink
January 10, 2007 at 9:41 pm · Filed under Beans, Meat, Stews
Serves 9 – 1 cup each
- 3/4 lb (12 oz) hot Italian sausage, cut into 1/2″ thick slices
- 1 medium green pepper, chopped (about 1 cup)
- 1 stalk celery, sliced
- 2 tbsp flour
- 1 can (14 oz) beef broth
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 2 cans (15.5 oz each) kidney beans, drained, rinsed
- Crackers
- Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer for 20 minutes, stirring occasionally.
- Serve with crackers
Substitute: Prepare as directed, using your favorite variety of canned beans.
Tarah Recipes
Permalink
December 18, 2006 at 4:12 pm · Filed under Sweets
A woman in the line at Sahadi’s market told me about this recipe created by Rachael Ray. She raved about it and told me to look it up online. I haven’t yet made it, but it sounds amazing.
1 loaf panettone, cut in half (enough for about 5 cups, diced)
3 whole eggs
3 egg yolks
3/4 cups sugar
2 cups half-and-half or heavy cream
1/4 cup rum
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon freshly grated nutmeg
Vegetable cooking spray
Optional accompaniments:
Vanilla ice cream
Whipped cream
Preheat oven to 475 degrees F.
Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Serve warm or cold with vanilla ice cream or whipped cream.
NOTE: Panettone is available in Italian specialty stores. If you don’t have a panettone, use raisin bread and add 1/2 cup or so of choppped dried fruit.
Recipe on Food Network Site
Permalink
December 16, 2006 at 12:33 pm · Filed under Beans, Sauces, Dips & Dressings
This is a traditional Middle Eastern dish, good as a dip, sandwich spread or part of a platter of assorted salads. If you want to use it as a dip, serve with chopped or sliced vegetables, chunks of pita bread or crackers.
- 2 cups cooked garbanzo beans (ceci) (reserve a bit of the liquid)
- 1/3 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, halved
- 1 teaspoon salt (omit if using canned beans)
- Optional garnishes: olive oil, paprika, parsley, pine nuts
Using a blender, food processor or mortar & pestle, smush the beans, tahini, lemon juice, salt and garlic together until pulverized and fairly smooth. If the mixture is too thick, thin with a bit of the bean liquid. If you wish, when serving you can drizzle a little olive oil (about one or two spoonsful) on top, sprinkle with paprika, chopped parsley or pine nuts (pignoli).
Permalink
December 8, 2006 at 7:54 pm · Filed under Potatoes, Soups
1 ½ tablespoons olive oil
1 2/3 cups coarsely chopped onion
1 large clove garlic, coarsely chopped
1 tablespoon coarsely grated ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon hot pepper flakes, optional
2 ½ pounds sweet potatoes, peeled and sliced 1/4 inch thick
6 cups no-salt-added chicken stock
Salt and freshly ground black pepper to taste
Fresh goat cheese
1. Heat oil in a nonstick pot large enough to hold all the ingredients. Sauté onion until it begins to brown (about 10 minutes). Add garlic and sauté, stirring, for 30 seconds.
2. To make the curry flavoring, add ginger, cumin, coriander, cardamom, turmeric and optional hot pepper flakes and stir well. Add sweet potatoes and stock and bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes are soft.
3. Remove the sweet potatoes from the soup and mash; return to pot (if you don’t mind washing more stuff, you can puree the soup in a blender or food processor). stir well, season to taste with salt and pepper. Serve hot in mugs with a spoon of cheese on top and stir a bit to melt the cheese.
Permalink
November 12, 2006 at 7:03 am · Filed under Pasta, Vegan
1 clove garlic
1/2 tsp. crushed red pepper flakes (or to taste)
About 15 kalamata or other olives, pitted & chopped
1/4 cup plus 1 T extra virgin olive oil
1 pound long pasta, like linguine
1 pound spinach, washed, tough stems removed, chopped
Salt & freshly ground black pepper
1. Bring a large pot of water to a boil and salt it. Mince the garlic as finely as possible and combine it, in the bottom of a large bowl, with the red pepper, olives and olive oil.
2. Place the pasta in the pot, and cook until it is nearly done. Plunge the spinach into the water and cook until it wilts (less than one minute).
3. Drain the pasta and spinach quickly, allowing some water to cling, and toss the hot pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper and serve. Serves 3 or 4.
Add freshly grated cheese to taste. Try adding 1/4 cup sun-dried tomatoes or 2 T drained capers.
Permalink
November 9, 2006 at 8:55 am · Filed under Side dishes
4 small – medium leeks (1 bunch)
2 tbsp. unsalted butter
1/4 cup chicken broth
1 tsp. freshly grated lemon zest
Salt & pepper
Discard the tough outer leaves and cut the leeks lengthwise into quarters or eighths, then trim into sections about 7 inches long. Place the trimmed leeks in a shallow dish and soak in cold water to cover 15 minutes, rubbing occasionally to remove any grit.
In a heavy skillet melt butter over moderate heat. Lift leeks out of the water and, with water still clinging to them, add to the skillet. Cook, stirring occasionally, five minutes and add broth and zest.
Cover and braise leeks about 5 minutes or until very tender. Season with salt and pepper.
From Gourmet Magazine, February 1995
Mariquita Farm
Permalink
November 9, 2006 at 8:15 am · Filed under Soups, Squash, Stews, Vegan
2 1/2 cups vegetable broth
1 onion, thinly sliced
2 garlic cloves, minced
4 cups 1-inch cubes peeled winter squash (butternut, acorn, kabocha, buttercup, etc.)
1 (16-ounce) can diced, peeled tomatoes
1 1/4 cups corn kernels or 1 (15-1/4 ounce) can whole corn kernels, drained
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can golden or white hominy
1 red or green bell pepper, seeds and ribs removed, cut in 1-inch squares
In a large pot, bring 1/2 cup of the broth to a boil over moderate heat. Add the onion and garlic and cook until the onion softens (about 5 minutes). Add the squash, tomatoes, corn, thyme, salt, pepper and remaining 2 cups of broth. Stir to combine. Bring to a boil, then cover, reduce heat to maintain a simmer, and cook 10 minutes. Add the hominy and bell pepper and return to simmer. cover and simmer until the squash and bell pepper are tender when pierced but not mushy, about 10 minutes. Serves 4.
Permalink
November 9, 2006 at 8:00 am · Filed under Poultry, Soups
“Chef Chai Chaowasaree says extracting the full benefit from a black chicken requires long, slow cooking. His method is similar to poaching, letting the chicken sit immersed in liquid over very low heat. “You don’t want to rush the heat, you want all the nutrition to come out slowly, slowly, slowly.”
“He makes soup using ginseng, ginger and garlic, also believed to have healing qualities and which lend the broth a peppery flavor. Don’t bother peeling the ginseng or ginger, he says, and use whole heads of garlic, leaving the paper skins in place.”
1 silkie chicken (about 2 pounds), whole or halved
3 thumb-sized pieces ginseng root
6-1/4 cups water
1 thumb-sized piece ginger, smashed
2 large heads garlic, halved
1/2 teaspoon whole peppercorns
Salt or soy sauce to taste
5 dried figs
Sliced green onion for garnish
Cut chicken in half if necessary to fit pot; otherwise leave whole. Soak ginseng in water 1 hour.
Place ginseng and its soaking water in pot; add chicken, ginger, garlic, pepper and salt. Bring to a boil and skim impurities. Reduce heat to a very low simmer (no bubbling at all) and cook until chicken is fall-off-the-bone tender, 2 to 4 hours. Or cook in a crock pot on low heat, about 6 hours. In last hour of cooking, add figs.
Strain soup and debone chicken if desired, or serve with root pieces. Garnish with green onion.
From the Honolulu Star-Bulletin, 2002.
Permalink
November 9, 2006 at 5:13 am · Filed under Dairy
Yes, you can make it at home and you don’t need any thermometers or special equipment, either. This is a genuine ancient hippie recipe that really works; it was printed in The Last Whole Earth Catalog in 1971.
3 cups of instant powdered milk
1/2 tsp. unflavored gelatin
1 tablespoon sugar (optional)
1 large can Pet Evaporated Milk
3 tablespoons yogurt (plain, unflavored)
Water
1. Preheat the oven to about 275o F (between 250o and 300o). Soften the gelatin in measuring cup in a bit of water, then add enough boiling water to make one cup. If you want to add sugar, put it in the cup now. Let the mixture cool.
2. Mix the instant powered milk with three cups of water and stir well.
3. In a large glass or pottery ovenproof bowl, mix the evaporated milk with two cups of tepid water. Add the diluted instant powdered milk, the gelatin mixture and the yogurt. Stir thoroughly.
4. Cover the bowl, put it in the oven and turn the oven off. Leave it overnight or about 10 hours. Then, look in the bowl — it’s yogurt! Yield: two quarts.
Permalink
November 9, 2006 at 4:44 am · Filed under Fruit, Potatoes, Side dishes
3 medium yams (about 1 1/2 lbs.) sliced 1 inch thick
3/4 cup crushed pineapple (packed in juice), drained
4 Tablespoons pure maple syrup
2 egg whites
Cook yams in boiling water for 25 – 35 minutes or until very soft and tender. Drain and mash thoroughly until consistency is smooth. Preheat oven to 400 degrees. Mix pineapple and 3 Tablespoons maple syrup into yams. Spoon into a 9 inch round or 8 inch square non-stick baking pan. Beat egg whites to soft peaks; add remaining 1 Tablespoon syrup and beat until stiff; spread with a spatula, using a swirling motion, on top of yam mixture. Bake at 400 degrees for 8 to 10 minutes, or until top is golden.
Yield: 6 servings
Calories: 176, Fat: 1%
From the Searchable Online Archive of Recipes (SOAR)
October, 1997
Permalink
November 9, 2006 at 4:43 am · Filed under Side dishes, Squash
1 1-pound acorn squash, peeled
1/2 cup orange juice
1 Tablespoon brown sugar, firmly packed
1/4 teaspoon ground nutmeg
Cut acorn squash into 1/2-inch thick slices, discarding seeds. Combine orange juice, brown sugar, and ground nutmeg. Place squash and orange juice mixture in a large skillet. Bring juice to boil and reduce heat. Simmer for 25 minutes or until squash slices are tender.
Yield: 4 servings. Preparation Time: 15 minutes. Cooking Time: 25 minutes.
Calories per serving: 114, Fat: 0.3 g, Cholesterol, 0 mg, Protein: 1.9 g, Carbohydrates: 29 g, Dietary fiber: no data, Sodium: 8 mg.
From Sarah Schlesinger’s 500 Fat-Free Recipes
October, 1997
Permalink
November 8, 2006 at 8:32 pm · Filed under Cheese, Fruit, Salad, Side dishes
This summer I found this simple, refreshing recipe in “WestView,” a freebie newspaper published by the [Greenwich Village] Charles Street Association. The dish originated with David Poran, who is the Culinary Director at Balducci’s grocery store.
4 cups of seedless watermelon cut in 1/2″ dice
1 cup of Greek feta, diced
1 small red onion, sliced paper thin and rinsed in cold water
2 Tablespoons pitted, oil-cured olives
2 Tablespoons olive oil
Black peper to taste
Just combine and serve. Serves four
Permalink
November 8, 2006 at 8:31 pm · Filed under Rice
Way back in 1998 I participated in an international vegan mailing list where a member contributed this recipe. I’m pretty sure that I have never eaten an “authentic” version of Surinamese mixed rice, but even if it isn’t the real thing, I think it is fairly easy, tasty and unusual.
This is her recipe and her explanation. The author’s comments about “forbidden” foods refer to her original version of this dish (she didn’t supply the original recipe), which must have contained non-vegan ingredients.
The original post:
Surinam has a very mixed population and thus a very varied kitchen. In daily life we eat “Surinamese” (=Afro-Surinamese), Indian, Indonesian, Chinese and since one year or so American food (Mc Donald, KFC and PizzaHut) as well…
I adapted a recipe that has its roots in the Afro-Surinamese kitchen, but now is appreciated by all inhabitants. I had to do a lot of adapting, for in the original recipe all what is forbidden in our opionon is used! I cook this recipe as a sundays meal.
The aim is that you make a gravy in which you cook rice, split beans and vegetables. In the end the rice is dry AND tasty. I cook from 1 to 5 on the stove. Then I put sauce and rice in the rice cooker, but perhaps it is for a start easier to finisch the cooking on the stove.
The recipe is not too easy to cook in the beginning. You have to develop the feeling how much gravy you need for your amount of rice. But keep trying, for in the end this recipe will be a favourite, espcially if you have to cook for a party.
1 pound brown rice
1/3 pound yellow split beans
1 1/2 pint of water (or a bit more or a bit less…)
1 big onion, in small pieces
1 tomato
2 spoons of tomato paste
1 hot pepper
1 vegan bouillon cube (optional, but it adds to the “Surinamese” taste)
1 cup cubed pumpkin
1 cup white cabbage, coarse cut
salt (optional)
black pepper (a lot!)
1. Cook the yellow split beans half done. Throw the cook water away.
2. Simmer the onion a few minutes, add the small cut tomatoe and the bouillon cube, simmer about five minutes. Add, if neccesary a bit of water.
3. Add the half cooked split beans and the tomato paste. Add the water. Stir, and simmer another five minutes.
4. Add the pumpkin and cook till pumpkin is half done.
5. Taste the sauce. Add black pepper. The sauce should taste rather strong.
6. Add the drained rice. The sauce level should be a phalanx above the rice. If necessary, add some water. Taste the gravy again! Stir, let the sauce cook, and put cabbage and hot pepper on top, and put the pot on the lowest possible gas. (The pepper gives a special flavour)
7. Simmer for about half an hour. Taste if the rice is nearly done. Sprinkle if necessary a bit of HOT water over the rice and cook another five minutes. Take the hot pepper out of the pot and stir the cabbage carefully – with a fork – through the rice. Put the pepper back.
8. Simmer for another five minutes. The rice should be dry and tasty.
9. Take the pot of the stove, take the lid of the pot and leave the rice five minutes untouched.
10. Cut the hot pepper in very small pieces (with a fork and knife, so that you don’t burn your hands.)
11. Serve with cucumber, onions and tomatoes in vinegar.
Succes and have a good meal.
Myrna Laret
Paramaribo, Surinam
Permalink
November 8, 2006 at 8:26 pm · Filed under Beverages
4 oz boiling water
2 oz dark rum
1 tsp brown sugar
1 tsp butter
1/4 tsp grated nutmeg
Dissolve the sugar into boiling water in a mug. Add rum and butter and stir. Garnish with nutmeg on top.
Permalink
November 8, 2006 at 8:23 pm · Filed under Bread
“Most of my mom’s recipes have disappeared, but this one was written inside a 1949 edition of Leah Leonard’s Jewish Cookery, a book that now sits on my shelf. Mom noted that she got the recipe from Dr. Evelyn B. Katz in March, 1952. These are light, airy rolls, nothing like bagels; they are called “bagels” simply because they have a hole in the middle. You can use these to make sandwiches during Passover and they are great right out of the oven and slathered with butter.”
3 eggs
1/3 cup oil
2/3 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 cup matzo meal
Bring to a boil the water, sugar, salt and oil and remove from fire. Add matzo meal, stir well and cool. Add 3 eggs, one at a time. Roll into balls and put on a greased sheet and make a hole in the center with finger. Bake at 375o F for 45 minutes.
Permalink
November 8, 2006 at 8:21 pm · Filed under Potatoes
This low-fat version of traditional fried potato pancakes was created by the late Shari Lewis (mother to Lambchop), who starred in one of the best children’s TV programs ever.
2 cups russet potatoes, peeled and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 teaspoon salt
Oil spray
Preheat oven to 425 degrees F. In a large bowl, thoroughly mix all ingredients into a batter.
Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the back of your dampened hand.
Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges). Serve with applesauce or sour cream (low-fat if you must). Makes approximately 14 latkes.
Permalink
November 8, 2006 at 8:20 pm · Filed under Dairy, Sauces, Dips & Dressings
Trisha Baker gave me this recipe. Amazingly simple and good.
1 cup salsa
1 cup sour cream
Stir the salsa and sour cream together and chill for at least an hour to let the flavors blend and mellow. Serve at room temperature. That’s it!
Permalink
November 8, 2006 at 8:18 pm · Filed under Beans
½ cup olive oil
2 medium onions, thinly sliced
6 cloves garlic, finely sliced
1 dried chili (mild or hot)
1 tablespoon coriander seeds
2 bay leaves
3 cups cecci soaked at room temperature for 24 hours
5 – 6 cups of vegetable broth
10 threads of saffron
kosher salt and freshly ground pepper to taste
Preheat the oven to 450o F. Warm the olive oil over medium high heat in a large heat and oven-proof casserole. Add the onions, garlic, chili, coriander and bay leaves and sauté for 5 minutes. Drain the cecci and add to the pan with the rest of the ingredients. Cover, bring to a boil, and place in the hot oven. Bake until the beans are soft and cooked through, about 45 minutes to one hour. Season to taste and serve with a crusty loaf of bread.
Permalink
November 8, 2006 at 8:14 pm · Filed under Fruit, Sweets
2 pints (1 quart) strawberries
4 to 6 teaspoons stevia or sugar (as needed, to taste)
1 to 2 tablespoons balsamic vinegar (to taste)
Hull the strawberries, and halve or slice them, depending on their size. Place them in a shallow dish and sprinkle them with stevia or sugar. Cover and let sit for at least several hours, stirring them or shaking the dish every now and then.
(If they are going to sit for much longer than 3 or 4 hours, cover tightly with plastic wrap and refrigerate. Allow to come to room temperature before serving.)
Sprinkle on the vinegar and serve. You can eat this as is, or stir the berries into plain yogurt, serve them over chopped mango (or cantaloupe, or bananas, or some other non-acid fruit), or pour them over cake or ice cream.
Note: The strawberries can be sliced and sweetened up to a day in advance. The vinegar should be sprinkled on within 60 minutes of serving. I adapted this recipe from Mollie Katzen’s book, “Still Life with Menu.” Perfectly ripe berries taste wonderful like this, and it is also a magical way to salvage imperfect or underripe berries, too.
Permalink
November 8, 2006 at 8:13 pm · Filed under Fruit, Sweets
You can serve this with cream or ice cream, but this is lovely and light just as it is.
1 cup dried apricots (about 25 small apricots)
1 inch long piece of fresh vanilla bean (halved lengthwise – use only the seeds) or 1 tsp. vanilla extract
1 cup warm water
1 tablespoon sugar
Preheat the oven to 350o F. Cover the apricots with the warm water and let them stand for 15 minutes if they are already plump and soft, at least 30 minutes if they are hard and dry. Drain, but reserve the water.
Put the water and vanilla bean seeds or vanilla extract in a small, ovenproof baking dish and mix well. Add the apricots, sprinkle them with the sugar, cover with foil, and bake until the water is nearly absorbed, about 1 hour. Turn each of the apricots over in the syrup, cover and refrigerate. Serve chilled.
Will keep in the fridge for at least a week.
Permalink
November 8, 2006 at 8:12 pm · Filed under Chocolate, Sweets
You can buy prepared chocolate cups in most fancy-foods stores, or use the mousse to fill a cake or a sweet pastry shell. This recipe contains no sugar – if you want a sweeter mousse, you can use a sweeter variety of chocolate.
14 ounces bittersweet chocolate, melted
1 quart heavy cream
Prepared chocolate cups, pastry shells or meringue nests
Raspberries or other berries, to taste
Using an electric mixer or whisk, whip the quart of cream to soft peaks. Add about 1/3 of the whipped cream to the melted chocolate. Fold gently with a rubber spatula. Gently combine the mixture with the remaining cream (do not over-mix or you will deflate the cream). Spoon into serving dishes. If you are feeling ambitious, place the mixture in a large pastry bag or cornet (a piece of parchment paper rolled into a cone, with a cut tip) and pipe the mousse into the prepared chocolate cups or pastry shell. Top with berries and serve.
Yield: About 10 cups.
Permalink
November 8, 2006 at 8:11 pm · Filed under Fruit, Poultry
Also wonderful with prunes, dried peaches or dried cherries. If using organically-dried fruit, soak for a couple of hours before cooking.
1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
salt & freshly ground pepper
2 T. butter (optional)
Combine the apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
Turn the heat to medium high under a 12 inch nonstick skillet and add the chicken pieces, skin side down. Cook, rotating (but not turning over) the chicken pieces so they brown evenly. When nicely browned (don’t rush!), turn them skin side up. Make space in the pan to add the onion and cook it, stirring occasionally for a minute or two, until the onion has softened a bit.
Add the apricot mixture and bring to a boil. Cook for a minute, then turn heat to low and cover. Cook until chicken is done (about 15 minutes). Uncover, raise the heat and season with salt and pepper. Boil the liquid in the pan to thicken; it shouldn’t be watery. If using butter, add it as the sauce is cooking down. Serve with a cooked grain or bread.
NY Times: Mark Bittman’s Recipe of the Day: Chicken With Apricots
Permalink
November 8, 2006 at 8:10 pm · Filed under Pasta
I discovered this is amazingly rich and delicious dish in Venice. The name means straw and hay — a reference to the pale yellow and green colors of the pasta.
1 cup (½ pint) heavy cream
2 egg yolks
2 cups cooked peas
1 cup coarsely chopped prosciutto (about 4 oz.)
½ cup grated Parmesan cheese
Salt & pepper
8 oz. green (spinach) fettuccine
8 oz. white fettuccine
In a large bowl, mix the cream, egg yolks, peas, prosciutto and cheese. Cook the fettuccine in boiling salted water until al dente. Drain and add to bowl. Toss until well coated and season to taste with salt and pepper. Serve immediately.
Permalink
November 8, 2006 at 7:53 pm · Filed under Beans, Soups
Garnish with fresh herbs or croutons, serve with bread and a small salad for a great winter meal.
2 medium onions, chopped
2 garlic cloves, minced
½ cup celery, chopped
½ cup leeks, chopped
Smoked ham hock or bacon (optional)
2 tablespoons olive oil
½ lb. dried Great Northern white beans, soaked overnight in cold water, rinsed and drained
1 cup tomatoes, diced (canned is fine)
12 cups chicken stock or broth
Fresh basil or parsley (optional – as garnish)
Croutons (optional – as garnish)
Sauté the onions, garlic, celery and leeks in the olive oil; if using ham hock or bacon, add it to the pan. Add the beans, tomatoes, the juice from the tomatoes and stock. Simmer for 1 – 1 ½ hours and serve hot.
Texaswren
Permalink
November 8, 2006 at 5:49 pm · Filed under Beans, Soups, Vegan
Well, I can’t find my mom’s recipe, but this is very similar.
1/2 pound of small brown/green lentils, soaked overnight
1 pound of ripe tomatoes or 1 large can of tomatoes
4 1/4 cups of water
2 – 3 medium onions, minced
6 cloves of garlic, peeled
5-6 carrots cut in thin rounds
2 stalks of celery, chopped
1/2 cup of olive oil
2 bay leaves
salt
black pepper
Soak the lentils overnight, then rinse and drain. Pick through to remove any small stones or sticks, then set aside.
Puree the tomatoes in a food processor bowl or blender or open the can. Add tomatoes and liquid to a stock pot. Add water, bay leaves, onion, garlic, carrots, celery and some salt & pepper.
Bring to a boil & add the lentils and oil. Reduce the heat to a simmer. Cook about 3 hours or until lentils are soft and starting to break apart.
Remove from the heat, take out the bay leaves. If needed, add more salt and pepper to taste. Lots of people add a little vinegar when they serve this soup, but it is really up to you.
This tastes even better the next day.
Permalink
November 8, 2006 at 2:33 pm · Filed under Fish
I found a bunch of recipes for poached salmon and tinkered with them until I had a version that was simple enough to make in a few minutes yet still tasty.
1 lemon, sliced thinly
1 large onion, sliced thinly
1 large salmon steak or 2 fillets
A few whole, black peppercorns
Place the lemons, onions and peppercorns in a shallow pan. Add a few inches of water and bring to a boil.
Wash the salmon, the gently add to the pan and cover.
Turn down the flame and let simmer for 10 minutes. Drain, lifting carefully from the water to avoid breaking. Cool & serve. Good with a bit of fresh dill.
Permalink
November 4, 2006 at 7:40 am · Filed under Fruit, Sweets
1/2 cup light brown sugar, firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups nonfat milk
3/4 cup creamy-style peanut butter
1 teaspoon vanilla extract
3 bananas, sliced
In a saucepan, stir together brown sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract.
Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Yields 6 servings.
Permalink
September 8, 2006 at 6:05 pm · Filed under Pasta
1 head cauliflower, about 1 pound
Salt and freshly ground black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs.
1. Bring a large pot of water to a boil. Trim the cauliflower, and divide it into florets. Add about a tablespoon of salt to the water, and boil the cauliflower in it until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
2. Meanwhile, in a large deep skillet over medium-low heat, saute garlic in olive oil, stirring occasionally, until garlic is golden. Be careful with the garlic: it should not brown in the oil but just begin to color (to ”blond,” as the Italians say). Start cooking pasta in same pot and same water as was used for the cauliflower.
3. When the garlic is ready, add the cauliflower and bread crumbs to skillet, and turn heat to medium. Cook, stirring occasionally. When pasta is just about done — it should be two or three minutes short of the way you like it — drain it, reserving about a cup of cooking liquid.
4. Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, serve.
Yield: 3 or 4 servings.
Optional variations:
1. Substitute broccoli, kale or collards for the cauliflower.
2. When you’re simmering the garlic, add anchovies, capers, pine nuts or dried red pepper flakes — some or all of them.
3. Toss crumbled cooked sausage meat or chopped shrimp into the garlic mixture along with the bread crumbs.
4. Garnish with chopped parsley, basil or grated Parmesan.
http://select.nytimes.com/search/restricted/article?res=F40914FE39540C708EDDAB0894D8404482
Permalink
September 8, 2006 at 5:30 pm · Filed under Pasta
The farmer who sold me a huge bunch of broccoli rabe at the Greenmarket knew only one way to cook it — sauté it using lots and lots of oil. No thanks! I found this recipe in SOAR: Searchable Online Archive of Recipes (which has since changed its name to RecipeSource). It is delicious, sweet, spicy, filling and fast. I think it would be just as good with any other strongly flavored, leafy, dark green vegetable. Try using spinach or collard greens instead of the broccoli rabe.
2 bunches broccoli rabe (1 lbs. each) ends stripped off and cut into 1 inch pieces
1 lb. penne, ziti or other pasta
4 teaspoons olive oil or chicken or vegetable stock
6 Tablespoons raisins
8 cloves garlic (peeled and minced)
4 Tablespoon water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper
Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add pasta and cook until al dente.
Meanwhile, heat 2 teaspoons of the oil or stock in a large nonstick skillet over medium heat. Add the raisins and cook, tossing frequently, until lightly “toasted.” Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 minutes).
Drain the pasta and add the broccoli, the remaining oil or stock, lemon juice, salt and pepper to taste. Toss to combine. Yield: 4 servings
NOTE: The recipe posted on SOAR was adapted from an article by Molly O’Neill in the New York Times Magazine, March 20 1994.
http://www.recipesource.com/main-dishes/pasta/spicy-broccoli-pasta.html
Permalink
September 8, 2006 at 4:32 pm · Filed under Eggs, Pasta
This is an old Neapolitan dish, cheap, fast and very easy – perfect on nights when it seems as though there is nothing in the house to eat. The eggs and oil produce a creamy sauce, sort of like a carbonara sauce.
Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil
2 large cloves of garlic, peeled and split in half
4 eggs
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or pecorino cheese (optional)
Boil a large pot of salted water and add the pasta. A few minutes before the pasta is done, start working on the sauce. Put the garlic and 4 tablespoons of the oil in a skillet over medium-low heat. Sauté the garlic until it is lightly colored but not yet brown, pressing it into the oil to release its flavor. Discard the garlic and add the remaining two tablespoons of oil.
Fry the eggs gently in the oil until the eggs are just about set and the yolks are still runny. Drain the pasta and toss with the eggs and oil, completely breaking up the egg whites as you mix it with the pasta. The heat of the pasta will continue to cook the eggs and form the sauce. Season with salt and pepper to taste and top with grated cheese.
Permalink
September 8, 2006 at 4:14 pm · Filed under Pasta, Potatoes
British food goddess Nigella Lawson calls this one of her two favorite pasta recipes. Nigella says that although “I have indicated that the serving is for one or two … I find it all too easy to polish off on my own.”
Pasta With Potatoes, Green Beans and Pesto
Time: 35 minutes
Salt
2 cups (8 ounces) potatoes, peeled and cut into 1-inch dice
8 ounces dried linguine
1 cup (2 ounces) green beans, trimmed and cut into short lengths
1 1/2 cups fresh basil leaves
1 clove garlic, minced
2/3 cup grated pecorino cheese
1/3 cup extra-virgin olive oil.
1. Fill a large pot with lightly salted water. Add potatoes, place over high heat, and bring to a boil. Cook potatoes until tender, about 20 minutes. Add linguine to pot and, a few minutes later, the beans. Cook pasta to taste.
2. While pasta cooks, prepare pesto: In a food processor, combine basil, garlic and cheese. Process until mixture is finely chopped. With motor running, pour oil down feed tube to make a coarse purée. (If you are pressed for time or ingredients — or lazy — you’ll still achieve good results by substituting a jar of pesto sauce.)
3. Remove about a cup of cooking water from pasta pot, then drain pasta, potatoes and beans. With food processor running, add 1/4 cup cooking water to pesto. Dry pasta pan, and return potatoes, beans and pasta to it. Add pesto to ingredients in pan. If desired, add enough reserved cooking water to thin sauce so that it coats strands of pasta as it is tossed with a fork. Serve immediately.
Yield: 2 servings.
Permalink
September 8, 2006 at 3:44 pm · Filed under Meat, Pasta
Pasta au Gratin
Time: 30 minutes
Salt
Butter for greasing baking dish
4 slices bacon, chopped
1/2 cup finely chopped onion
1/8 teaspoon red pepper flakes
1 3/8 cups (14 ounces) diced canned tomatoes
4 ounces small macaroni or other short pasta
1 tablespoon olive oil
1 garlic clove, minced
1/3 cup fresh soft breadcrumbs.
1. Place a baking sheet in oven, and heat oven to 450 degrees. Bring a large pot of lightly salted water to a boil. Butter a gratin dish 8 by 6 by 1 3/8 inches deep, and set aside.
2. Place a deep skillet over medium heat, and sauté bacon until it begins to release its fat. Add onion, and sauté until onion has softened, about 5 minutes. Add pepper flakes, tomatoes (with their liquid) and 1/4 cup water. Simmer for about 10 minutes.
3. While tomato mixture simmers, add macaroni to boiling water, and cook until tender with a bit of a bite. Meanwhile place a small skillet over medium heat. Add oil and garlic and sauté until garlic begins to color. Add breadcrumbs and stir until they have absorbed oil and are golden.
4. Drain cooked macaroni and add it to tomato sauce. Pour mixture into buttered gratin dish. Sprinkle breadcrumbs on top, and place on baking sheet in oven. Bake until sauce bubbles and top of gratin is browned, about 10 minutes. Serve hot.
Yield: 1 to 2 servings.
Permalink
September 8, 2006 at 3:33 pm · Filed under Cheese, Pasta
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
New York Times: Jan 4, 2006
New York Times: Macaroni and Lots of Cheese
Permalink
September 8, 2006 at 3:33 pm · Filed under Cheese, Pasta
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
New York Times: Recipe: Crusty Macaroni and Cheese
Permalink
September 8, 2006 at 3:31 pm · Filed under Meat, Pasta
According to Mark Bittman, “This is not a real Italian Dish, but consider it more Italian-American.”
Salt and pepper
1 pound Italian sausage, ground
1 large onion, diced
1 tablespoon minced garlic, optional
1 28-ounce can tomatoes, chopped, with liquid
1 pound ziti or other large cut pasta
1 pound mozzarella, chopped
Olive oil or butter as needed
1/2 cup freshly grated Parmesan
Bring large pot of water to boil; salt it. Heat oven to 400 degrees.
Distribute meat in large skillet over medium high heat and cook, undisturbed, until browned on one side, about 5 minutes. Stir, cook another 2 minutes undisturbed, then add the onion and garlic, if using. Lower heat to medium and continue to cook, stirring occasionally, until vegetables are soft; add tomatoes and bring to a boil. Simmer while cooking pasta, stirring and seasoning with salt and pepper to taste; do not let sauce become too thick.
Cook pasta until just tender; it should still be too hard to eat. Drain it (do not shake the colander; allow some water to cling to the noodles) and toss it with the sauce and half the mozzarella. Grease a 9-by-13-inch baking dish and spoon mixture into it. Top with remaining mozzarella and the Parmesan if using. Bake until top is browned and cheese bubbly, 20 to 30 minutes.
Yield: 6 servings.
Permalink
August 8, 2006 at 7:56 pm · Filed under Soups, Sweets
This chilled summer soup is very refreshing as a starter, and it can also be served as a light dessert. For best results, use the season’s freshest, ripest fruits. You can prepare the soup with just peaches, but nectarines add an extra dimension.
1 cup thinly sliced peeled peaches
1 cup thinly sliced peeled nectarines
2 T lemon juice
1 T honey
1 cup cranberry juice cocktail (low-calorie version, if desired)
1 cup apple juice
1 cinnamon stick
1 whole nutmeg
2 whole cloves
1/4 cup sour cream
Place the peaches and nectarines in a food processor; process until smooth. Pour into a large bowl. Stir in the lemon juice and honey; cover and refrigerate.
In a 1-quart saucepan over medium-high heat, bring the cranberry juice, apple juice, cinnamon, nutmeg and cloves to a boil. reduce the heat to low and simmer for 5 minutes. Strain and discard the spices. Set aside to cool completely.
When cool, stir the juice mixture into the puree. Cover and refrigerate at least 2 hours. Serve topped with the sour cream. Makes 4 servings.
Permalink
August 8, 2006 at 7:56 pm · Filed under Soups
This is wonderfully refreshing on a hot summer night. Delicious, simple and you don’t have to go near the stove.
4 English (seedless) cucumbers (about 12 ounces each), peeled and cut into 1-inch chunks
2 cups plain yogurt
1 1/2 cups chicken broth
1 medium shallot, minced (about 2 tablespoons)
2 tablespoons snipped fresh dill
1/2 teaspoon salt
dash hot pepper sauce
Crème fraîche and fresh dill sprigs for garnish (optional)
In large bowl, combine all ingredients except garnish. In food processor or blender, blend half of cucumber mixture just until cucumbers are finely chopped but not pureed. Pour mixture into soup tureen. Repeat with remaining cucumber mixture; add to soup in tureen. Refrigerate soup if not serving right away.
To serve, garnish each bowl of soup with a dollop of crème fraîche and a dill sprig.
Note: If you don’t have any crème fraîche, garnish the soup with plain yogurt or sour cream.
Permalink
August 8, 2006 at 3:51 pm · Filed under Soups
A classic dish of poor Italian housewives, served on days when the only food in the house is tomatoes and stale bread. Do NOT use fresh or pre-packaged sliced bread; it will go horribly slimy. Instead, use a stale, firm, country bread like ciabatta, sourdough, etc. If you must use fresh bread, stick it into the oven for a while to make it hard.
3 tablespoons olive oil
2-3 large garlic cloves, crushed to a paste with ½ teaspoon salt
2 lbs. ripe tomatoes, peeled and chopped
1/2 lb. of stale white bread, crusts removed, broken into pieces
1 1/2 quarts chicken or vegetable stock
10 -12 fresh basil leaves
Salt and freshly ground black pepper
~~~~~
Optional garnishes:
- Extra virgin olive oil
- Basil leaves
- Parmesan shavings
Heat the olive oil in a large saucepan and sauté the garlic gently without letting it brown, then add the tomatoes, basil and bread (tear the basil leaves with your fingers, NEVER chop basil with a knife or scissors it changes the flavor).
Add the stock, little by little, stirring and mashing the bread down until the mixture begins to resemble a porridge, pour in any remaining stock. Taste and season. Garnish with a swirl of olive oil, extra torn basil, and some shavings of Parmesan.
This can be served hot, warm or cold but I think it is at its best at room temperature on a hot day. It can be made a day ahead and reheats beautifully, but doesn’t freeze well.
BTW the word “pappa” in the name of the soup doesn’t have anything to do with dad, daddy, father – it means pap/puree/mush.
Permalink
July 8, 2006 at 4:03 pm · Filed under Sauces, Dips & Dressings, Side dishes
This is an old favorite. I’ve made it for more Thanksgiving celebrations than I can count and everyone loves it.
2 pounds thick, whole-berry cranberry sauce
1/2 Tablespoon dry mustard (more if desired)
Juice and grated rind of 1 or 2 oranges
1 to 2 Tablespoons cornstarch
1 teaspoon lemon juice
2 to 3 Tablespoons sugar
grated cinnamon or cloves (optional)
grated lemon peel (optional)
Dissolve the mustard in the orange juice, together with about a teaspoon of cornstarch. Add to the cranberry sauce, along with the lemon juice, grated orange rind, and 2 Tablespoons of sugar. Heat the sauce, stirring constantly, for about 10 minutes. If you wish, add a little ground cinnamon or cloves or some grated lemon rind. Taste the sauce for seasoning, adding more sugar if needed. If the sauce is too thin dissolve another teaspoon of cornstarch in a little juice or water and stir it in. Chill well before serving.
From Anna Thomas’ The Vegetarian Epicure, 1972.
Permalink
July 8, 2006 at 4:00 pm · Filed under Rice, Squash
This is beautiful and delicious. You can use it as a main dish for vegans and/or a side dish for omnivores.
Winter Squash (such as Hubbard, Butternut, Buttercup, Acorn or Pumpkin)
2 1/2 cups vegetable stock or water (you can use chicken stock for a non-vegetarian version)
2/3 cup wild rice
1 large red onion, chopped
1 large celery rib, diced
2 medium apples, peeled, seeded, and diced
3 cups whole-grain bread crumbs (about 4 slices)
1/3 cup dried cranberries
1/4 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/2 cup apple juice
Light vegetable oil cooking spray
First, prepare the squash. Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place halves, cut side up, in foil-lined shallow baking dishes and cover tightly with more foil. Bake for 40 to 50 minutes in a 375 degree oven, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out some of the pulp, leaving a sturdy, 1/2-inch thick shell all around. Save the pulp for another use (the cooked pulp freezes well).
In a small saucepan, bring the stock or water to a simmer. Stir in the wild rice, cover, and simmer gently until the liquid is absorbed, 45 to 55 minutes. Preheat the oven to 375 degrees. Spray a medium skillet with the vegetable oil cooking spray; sauté the onion and celery over medium heat until golden.
In a large bowl, combine the cooked wild rice, onion-celery mixture, apples, bread crumbs, dried cranberries, thyme, salt, and pepper. Stir well to combine. Drizzle apple juice in slowly, stirring all the while, until the mixture is evenly moistened. Stuff into the prepared squash. Bake for 20 to 25 minutes, or until the top is slightly crispy. Makes 8 cups.
Adapted from Nava Atlas’ recipe in Veggie Life magazine, November 1997.
Note: The original recipe contained canola oil and walnuts. In this version, I substituted the vegetable oil cooking spray for the canola oil, and the walnuts were eliminated to suit the dietary needs of someone on an extremely low fat diet.
Permalink
July 8, 2006 at 3:57 pm · Filed under Potatoes, Salad, Side dishes
This Polish potato salad is based on a recipe in Anna Thomas’s classic, “The Vegetarian Epicure,” and it is so good that you’ll want to lick the bowl. This is one dish that I do make exceedingly well. However, I had to simplify her recipe a bit (Anna’s recipe method required two days of preparation) — the original was simply too labor-intensive and time-consuming.
1/2 lb. pickled mushrooms, sliced
6 to 8 waxy potatoes, boiled, peeled & diced
4 tart green apples, peeled, cored & diced
2 1/2 cups diced dill pickles
4 whole hardcooked eggs & 3 hardcooked egg whites, chopped (cook seven eggs)
1 1/2 cup peas, cooked but still firm
1 1/2 cup sliced carrots, cooked but but still firm
1/2 cup tiny pickled cocktail onions
1/2 onion, finely chopped
Put everything in a bowl, add salt, freshly ground black pepper, olive oil, wine vinegar & some marinade liquid from the mushrooms and toss. Next, make the mayonnaise-sour cream sauce:
3 hardcooked egg yolks
6 to 8 Tablespoons olive oil
3 to 4 Tablespoons lemon juice
1 tsp. sugar
1/4 cup or more sour cream (I use almost a cup of sour cream)
1- 2 Tablespoons Dijon mustard
salt & pepper
Put yolks, oil, lemon juice and sugar in blender, blend at high speed until smooth & emulsified. Add sour cream, mustard, salt & pepper & blend until thick and pale yellow. Combine the salad with enough mayonnaise-sour cream sauce to bind it together. Spread the remaining sauce on top of the salad and decorate with more vegetables. This makes a *huge* amount- great for a party. I like to add pickled capers (pickled caulifower would be good, too) and some freshly chopped dill to the salad, but they’re not essential and aren’t in the original recipe.
PS: You should read the original recipe – it requires you to pickle your own mushrooms! It is complex, but not difficult and it really is delicious. Great to bring to a party, people will oooh and aaah, especially if you decorate the top with an elaborate veggie design. I’ve never gotten more complements for any dish than I have for this. 🙂
Permalink
February 9, 2006 at 5:07 pm · Filed under Chocolate, Pastry, Sweets
Use with Chocolate Joy Cake … or any other cake. Mocha Joy Icing* is simply a variation of Chocolate Joy Icing using less cocoa and substituting hot coffee for hot water.
2 2/3 cups sifted confectioner’s sugar (powdered sugar)
1/3 tsp. salt
4 Tbsp. cocoa*
1 large egg yolk
1/3 cup soft shortening
about 5 Tbsp. hot water*
Sift together the sugar, salt and cocoa. Add the egg yolk, shortening and hot water. Beat until smooth and easy to spread.
*For Mocha Joy icing, use only 2 Tbsp. cocoa and hot black coffee instead of hot water.
NOTE: Use pure cocoa powder, NOT an instant cocoa mix.
— From the Betty Crocker Cookbook, 1955 edition.
Permalink
February 9, 2006 at 5:12 am · Filed under Sweets
I don’t remember where I found this recipe for Latin American caramel sauce. It is simple and delicious. Serve it as a pudding. Mix it into vanilla ice cream. Use as a sauce over pound cake or a filling for pastries.
1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
pinch cinnamon
Combine ingredients in a large, heavy saucepan. Place over medium heat and cook without stirring until mixture boils, about 15 to 20 minutes. Reduce heat to low. Cook, stirring often with a wooden spoon, about 45 minutes to one hour, until the mixture is caramel color and thick enough that you can see the bottom of the pan while you stir. Keep refrigerated until used.
A simpler (but more dangerous) method is to simmer an unopened can of sweetened condensed milk in water to cover for about two hours. Remember to replenish the water and, if you decided to try this, beware that the can become overheated and explode. As an alternative, you can empty the can into a pie plate, cover with foil and bake in a water bath at 425o F for one hour.
Permalink
February 8, 2006 at 8:32 pm · Filed under Chocolate, Sweets
This old fashioned recipe makes the best cake ever. It produces a large, moist, tender cake, perfect for a celebration (use 2 9″ layer pans or a 13×9″ oblong pan). Top with Chocolate Joy Icing.
Ingredients
1/2 cup hot water
3 sq. chocolate (3 oz.), melted
1/2 cup soft shortening
1 2/3 cups sugar
3 eggs (1/2 to 2/3 cup)
2 1/8 cups sifted flour
1/4 tsp. soda
2 1/4 tsp. baking powder
1 tsp. salt
1 1/4 cups buttermilk
1. Grease and flour 2 9″ layer pans or a 13×9″ oblong pan.
2. Combine hot water with chocolate. Stir until thick. Cool.
3. Cream together until fluffy soft shortening & sugar.
4. Beat in thoroughly eggs and cooled chocolate mixture.
5. Add *sifted* flour, soda, baking powder and salt.
6. Stir in alternately with buttermilk.
7. Pour into prepared pans. Bake at 350 (moderate oven) – layers take 30 – 35 minutes, oblong takes 40 – 45 minutes, until cake tests done. Cool & finish with chocolate icing.
From Betty Crocker’s Cookbook, 1955 edition.
Permalink
February 8, 2006 at 8:15 pm · Filed under Rice, Sweets
“This is Greek-style comfort food that I learned to make in Athens. The egg thickens the pudding, but if you just dump raw egg into hot rice, it will turn into scrambled eggs. Take the time to mix it in bit by bit — this is the best rice pudding.”
8 cups milk
1 cup raw long-grain white rice
1 ½ cups sugar
Rind from one lemon
1 whole egg or 2 egg yolks (optional)
Heat the milk in a heavy bottomed pan. Wash the rice, drain off excess water, and add to the hot milk. Bring to a boil, reduce heat, and simmer uncovered for ½ hour, stirring occasionally. Add the sugar and lemon rind and continue to simmer, stirring occasionally, for another 10 minutes, until the mixture is just thick enough to coat a spoon.
Beat the egg in a medium-sized bowl and stir in a few spoonfuls of the hot rice mixture. Add a bit more hot rice and stir again. Repeat a few times until the mixture is well-diluted and the egg is heated. Pour the egg-rice mixture into the pot, stir well and simmer for a couple of minutes. Pour into serving dishes and sprinkle with cinnamon. Cool before serving (if you can wait that long).
Permalink
February 8, 2006 at 4:06 pm · Filed under Pastry, Sweets
I have to be totally honest here — I haven’t yet baked this pie, but I’ve eaten the original, and I think it is the best pie ever.
This recipe is Tamasin Day-Lewis’s take on “the signature pie of the Little Pie Company of the Big Apple,” she writes, “the one that made the New York company famous, the only recipe they will not give out.” She says that it is as close as she could get to the original and advises, “Don’t ever try to use margarine instead of butter. You’d never get the lovely buttery flavor.”
Sour Cream Apple and Walnut Pie
Shortcrust pastry dough made with 3 cups all-purpose flour and ¾ cup unsalted butter (See Tamasin Day Lewis’s Shortcrust Pastry Dough recipe)
Filling
10 large eating apples, peeled, cored and thinly sliced
A little light brown sugar
2/3 cup sour cream
Topping
½ cup sugar, half light and half dark brown
½ cup unsalted butter, cold
1 tablespoon light corn syrup
½ cup flour
¾ cup walnuts, crushed into small bits
Preheat the oven to 400 F. Grease a pie pan with butter, then line it with two-thirds of the rolled-out pastry dough. Let the overhang hang loose for the moment.
Toss the apple slices into a bowl with a small scattering of sugar and the sour cream, then mix with your hands until everything is well amalgamated. Pile this mixture into the pie shell, packing it tightly and mounding it up toward the center.
For the topping, process together the sugars, small bits of cold butter, syrup and flour. Add the walnuts when you have stopped the processing, and stir them in. Take lumps of the mixture on the palm of one hand and flatten them out with the other palm, so you have a flattened layer rather than a crumble top, and cover the surface of the apples bit by bit. Join the topping to the dough edge before you cut off the overhang.
Cook for 20 minutes before turning the temperature down to 350 F and cooking for another 30 to 40 minutes. Check that the top layer is not darkening too much and if it is, cover with a layer of wax paper or foil and continue cooking. The pie will smell ready when it is ready.
Day-Lewis is of the firm belief that apple pie is best when left to cool for at least 3 hours after cooking, so if you want it warm or hot, work out your cooking times accordingly and reheat very gently, she writes. Serve warm and a la mode, with homemade vanilla ice cream, she recommends.
Makes 6 to 8 servings
Tarts With Tops On: Or How To Make the Perfect Pie by Tamasin Day-Lewis
Permalink
February 8, 2006 at 1:53 pm · Filed under Pastry
I heard actress Sela Ward talking about Eudora Welty’s Onion Pie — she says she makes it for the holidays every year and it is always a big hit. Southern writer Eudora Welty contributed her recipe to the Jackson, Misssissippi Junior League cookbook, “Southern Sideboards,” many years ago. She said that she brought it back from France, and that these pies are served hot at the wine festivals along with each bottle of wine. I haven’t made this dish and probably never will, but I wouldn’t mind trying a slice.
Onion Pie
Crust:
Lump of butter the size of an egg
Rounded teaspoon lard
Heaping teaspoon baking powder
Salt
Fairly heaping cup of flour (sift before measuring)
Cold sweet milk
1 egg yolk
Filling:
3 large sweet Spanish onions
1 large tablespoon butter
1 teaspoon flour
salt and pepper
2 eggs
1 cup whipping cream
Procedure
Crust: Work together the softened butter, lard, baking powder, salt, and flour. Add enough cold sweet milk to make a good firmdough. Well beaten yolk of an egg may be added if desired. Line an 8 inch pie plate with rolled pastry.
Filling: Shave onions fine: fry in butter to a nice brown, really brown and much reduced. Add flour. Stir well: salt and pepper to taste. Beat the eggs till pretty light; mix with cupful cream; fold them into the fried onions gently until perfectly mixed. Pour into the crust and bake about 30 minutes or till brown and puffy at about 400 F. Serve at once.
http://groups.msn.com/ChristianDebateII/recipes.msnw?action=view_list&row=13&viewtype=2&sortstring=
Permalink
February 8, 2006 at 5:01 am · Filed under Pastry
From Tamasin Day-Lewis’s book, Tarts With Tops On: Or How To Make the Perfect Pie.
3 cups all-purpose flour
¾ cup unsalted butter, cold
2 to 2½ tablespoons ice-cold water
If you’re using a food processor: Sift the flour and a pinch of salt into a food processor, then cut the cold butter into small pieces on top of it. Process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time — 2 to 2½ should be enough for about 10 ounces of dough — with the machine running. If the paste is still in crumbly little bits after a minute or two, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and put it in the fridge for at least 30 minutes.
If you’re making pastry dough by hand: Sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tips of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as before; wrap and chill the dough.
If you’re making a double-crust pie, divide the dough into roughly two-thirds and one-third. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, turning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.
Permalink
February 7, 2006 at 4:12 pm · Filed under Meat, Poultry, Stews
“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.
Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
http://allrecipes.com/Recipe/Get-a-Husband-Brunswick-Stew/Detail.aspx
Permalink
February 7, 2006 at 4:10 pm · Filed under Bread, Cheese, Meat
1 1/2 lb sausage, casing removed
8 oz mozzarella cheese
1/2 cup grated Parmesan cheese
1 lb pizza or bread dough
2 eggs
1/4 t oregano
2 t parsley
Salt/pepper
Cook sausage in frying pan and drain. In a large bowl, combine sausage. mozzarella, parmesan, 1 whole egg, and 1 egg white. Mix well. Add parsley, oregano, salt, and pepper.
Roll dough into a circle the size of a medium pizza. Spread sausage mixture on top and to within 1″ of the edge.
Roll up dough like a jelly roll shape, place on cookie sheet. Brush top lightly with beaten egg yolk. Bake at 350 degrees for 45 minutes until golden brown.
http://www.recipesource.com/baked-goods/breads/02/rec0210.html
Permalink
February 7, 2006 at 4:08 pm · Filed under Meat, Rice, Soups, Stews
“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”
1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs sausage cut into wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice
Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice. Bring mixture to simmer.
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
http://www.recipezaar.com/98137
Permalink
February 7, 2006 at 4:06 pm · Filed under Meat, Soups
“A hearty winter favorite.”
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
http://allrecipes.com/recipe/italian-sausage-soup/detail.aspx
Permalink
January 19, 2006 at 11:56 am · Filed under Bread, Cheese, Meat
1 1/2 lb sausage, casing removed
8 oz mozzarella cheese
1/2 cup grated Parmesan cheese
1 lb pizza or bread dough
2 eggs
1/4 t oregano
2 t parsley
Salt/pepper
Cook sausage in frying pan and drain. In a large bowl, combine sausage. mozzarella, parmesan, 1 whole egg, and 1 egg white. Mix well. Add parsley, oregano, salt, and pepper.
Roll dough into a circle the size of a medium pizza. Spread sausage mixture on top and to within 1″ of the edge.
Roll up dough like a jelly roll shape, place on cookie sheet. Brush top lightly with beaten egg yolk. Bake at 350 degrees for 45 minutes until golden brown.
http://www.recipesource.com/baked-goods/breads/02/rec0210.html
Permalink
January 19, 2006 at 11:56 am · Filed under Meat, Poultry, Rice
Louisiana Sausage Jambalaya by Grace Lynn
“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”
1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs sausage cut into wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice
Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice. Bring mixture to simmer.
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
http://www.recipezaar.com/98137
Permalink
January 19, 2006 at 11:55 am · Filed under Dairy, Meat, Potatoes, Soups
5 c. potatoes, sliced, peeled, uncooked
2 med. onions, sliced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. celery salt
1 lb. bulk sausage, browned
3 tbsp. dried parsley flakes
2 c. milk, scalded
Combine first 5 ingredients in a large saucepan. Cover and heat to boiling. Reduce heat and simmer 25 minutes or until just pieces of potato remain in the thick puree. Stir occasionally.
Drain and add browned sausage and parsley flakes to the potato puree. Stir well. Add scalded milk and heat just below boiling point. Makes 6 servings. A great soup to make ahead and freeze.
Cooks.com
Permalink
January 19, 2006 at 11:54 am · Filed under Beans, Meat
ITALIAN SAUSAGE SOUP by Karen Marshall
“A hearty winter favorite.”
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
http://allrecipes.com/recipe/italian-sausage-soup/detail.aspx
Permalink
January 19, 2006 at 11:53 am · Filed under Cheese, Dairy, Eggs, Meat, Potatoes
This is Mona’s recipe. She says, “You can also add a can of RO*TEL® tomatoes (tomatoes with chilis) for added spice!”
8 to 10 large eggs (beaten)
Sausage (cooked & drained)
Large package shredded frozen hash brown potatoes
1 to 2 cups shredded cheddar cheese
Mix together, pour into a 13 x 9 x 2 in. casserole dish and bake at 350 F for 30 to 45 minutes until done.
Permalink
January 19, 2006 at 11:52 am · Filed under Meat, Poultry, Stews
“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.
Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
http://allrecipes.com/Recipe/Get-a-Husband-Brunswick-Stew/Detail.aspx
Permalink
January 15, 2005 at 10:28 pm · Filed under Dairy
The key to reconstituting powdered milk is to use the right proportion of water powder. This handy little table shows exactly how to make a specific amount of milk from powder.
| To equal this amount of liquid milk |
Use this much
fresh water |
And this much instant non-fat dry milk powder |
| 1/4 cup |
1/4 cup |
1-1/2 tablespoons |
| 1/3 cup |
1/3 cup |
2 tablespoons plus 1 teaspoon |
| 1/2 cup |
1/2 cup |
3 tablespoons |
| 1 cup |
1 cup |
1/3 cup |
| 1 quart |
3-3/4 cup |
1-1/3 cups |
| 2 quarts |
7-2/3 cups |
2 -2/3 cups |
| 1 gallon |
15-1/2 cups |
5-1/3 cups |
|
|
|
Here are some tips to help the reconstituted milk taste more like fresh milk:
- Use cool water. The powder tends to dissolve more readily in cool water.
- Stir the milk a lot to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.
- Prepare it the night before, so it has a chance to blend and chill overnight.
- Some people add a drop or two of vanilla to their milk to improve the flavor. Other people add a spoonful or two of sugar for the same purpose.
- If you have fresh milk available, then it may be mixed half and half with reconstituted milk to improve the flavor. If you use half whole milk and half reconstituted milk, you will end up with a very good tasting milk that is equivalent to 2%.
http://www.hillbillyhousewife.com/reconstituting.htm
Permalink
Annulla Cooks 