Annulla Cooks

Date Pudding

annulla — Sun, 08 Jan 2012 20:50:32 +0000

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

Filed under: Fruit, Sweets

One-Ingredient “Ice Cream”

annulla — Thu, 05 Jan 2012 13:33:41 +0000

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

Filed under: Fruit, Sweets

Chai Concentrate

annulla — Thu, 05 Jan 2012 12:58:05 +0000

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

Filed under: Dairy, Drinks

Smitten Kitchen’s lemon yogurt anything cake

annulla — Mon, 02 Jan 2012 21:54:04 +0000

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

Filed under: Bread, Fruit, Sweets

Easy Cheddar Wafers

annulla — Sat, 31 Dec 2011 13:34:04 +0000

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

Filed under: Bread, Cheese, Side dishes

Cranberry Nut Bread

annulla — Sat, 31 Dec 2011 13:18:37 +0000

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

Filed under: Bread, Fruit, Nuts

Broccoli Cornbread

annulla — Tue, 27 Dec 2011 04:47:57 +0000

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

Filed under: Uncategorized

Corn Bread from Simply Recipes

annulla — Mon, 26 Dec 2011 23:56:45 +0000

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

Filed under: Uncategorized

Celery and Grapefruit Salad with Parmesan

annulla — Fri, 25 Nov 2011 16:19:19 +0000

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

Filed under: Fruit, Salad, Side dishes

Irish Carrot & Parsnip Mash

annulla — Thu, 24 Nov 2011 17:21:10 +0000

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

Filed under: Side dishes

Simple Simmered Leeks

annulla — Thu, 24 Nov 2011 17:15:56 +0000

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

Filed under: Side dishes, Vegan

Sexy, spicy broccoli

annulla — Thu, 24 Nov 2011 16:16:02 +0000

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

Filed under: Salad, Side dishes, Vegan

Homemade Chai Concentrate

annulla — Tue, 15 Nov 2011 05:44:54 +0000

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

Filed under: Beverages

SHOCKING PASTA WITH BEETS AND GARLIC

annulla — Sat, 05 Nov 2011 14:54:32 +0000

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

Filed under: Pasta, Sauces, Dips & Dressings, Vegan

Super Simple Baked BBQ Chicken

annulla — Fri, 28 Oct 2011 07:06:45 +0000

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

Filed under: Poultry