Sunday, December 27, 2009
Click on Image to EnlargeWednesday, December 23, 2009
Click on Image to EnlargeThursday, December 10, 2009
Chocolate Marshmallow Cookies
Chocolate Marshmallow Cookies
1 egg, beaten
1 cup brown sugar
1 teaspoon vanilla
1/2 cup shortening
2 (1 oz) squares unsweetened chocolate, melted
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts (optional)
Chocolate frosting:
1/2 cup butter, room temperature
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 teaspoon salt
1/3 cup half and half
1 teaspoon vanilla
for cookies:
Beat egg and sugar until fluffy. Add vanilla, shortening and melted chocolate. Blend well. Combine all dry ingredients into small bowl. Add dry ingredients alternately with milk to chocolate mixture. If using, add nuts. Drop by tablespoons onto greased cookie sheet.
Bake at 350 degrees for about 8-10 minutes. When the cookies are almost done cooking, remove from oven and place 1/2 of a large marshmallow on top of each cookie. Return to oven for about 1 minute or just until marshmallow puffs. Remove from oven, flatten marshmallow with the back of a wooden spoon or spatula. Cool completely. Frost with chocolate frosting.
for frosting:
Beat softened butter in bowl. Add vanilla. Slowly beat in cocoa, powdered sugar, milk or half and half. If needed, add more milk, a little at a time.
Wednesday, December 9, 2009
Roasted Pepper Salami Bites with Chimichurri
Yield:
12 servings
Ingredients
For the Salami Bites:
- 12 slices Genoa salami
- 1 jarred red bell pepper, roughly chopped
- 6 ounces queso fresco cheese, crumbled
For the Chimichurri Dressing:
- 3 scallions, roughly chopped
- 1/2 cup cilantro leaves, loosely packed
- 1/4 cup oregano leaves, loosely packed
- 1 jalapeno, seeds and ribs removed, roughly chopped
- 1/4 cup olive oil
- juice of 1/2 lemon
- salt, to taste
Directions
Preheat oven to 350 degrees F.
Place salami slices on a cooling rack set on top of a baking sheet and place in the oven for 20 to 25 minutes, until edges curl up and salami is crispy but not burned. Remove from oven and set aside.
Meanwhile make the Chimichurri Dressing: combine all ingredients in a food processor and puree until smooth. Set aside.
To assemble Salami Bites, top each salami crisp with a rounded spoonful of chopped peppers and a tablespoon of crumbled queso fresco. Drizzle a tablespoon of Chimichurri Dressing over the top of each and serve.
Sunday, December 6, 2009
Brie Tartlet with Grape Relish
Prep: 30 min., Bake: 23 min., Cool: 15 min.
2. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup). Prick bottom of dough with a fork.
3. Bake at 425° for 6 to 7 minutes or until golden. Remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.
4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.
5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
6. Bake at 300° for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve immediately.
Yield: Makes 8 appetizer servings
Ingredients
- 1/4 cup chopped walnuts
- 1/2 (15-oz.) package refrigerated piecrusts
- 1/2 (8-oz.) Brie round, rind removed
- 3/4 cup seedless red grapes, chopped
- 1 green onion, minced
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon freshly ground pepper
- Garnish: fresh rosemary sprigs
Preparation
1. Place walnuts in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425°.2. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup). Prick bottom of dough with a fork.
3. Bake at 425° for 6 to 7 minutes or until golden. Remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.
4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.
5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
6. Bake at 300° for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve immediately.
Sheri Castle, Chapel Hill, North Carolina, Southern Living, NOVEMBER 2007
Saturday, December 5, 2009
Spiced Apricot Chutney
Serve with ham, sandwiches, or scones.
Yield: 3 1/2 cups (serving size: 1 tablespoon)
Ingredients
- 2 tablespoons canola oil
- 1 cup finely chopped onion
- 1 1/2 teaspoons mustard seeds
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups apple juice
- 1/2 cup dried currants
- 1/3 cup raspberry vinegar
- 2 tablespoons sweetened dried cranberries, finely chopped
- 3 tablespoons honey
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1 (16-ounce) package dried apricots, finely chopped
Preparation
1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.Nutritional Information
- Calories:
- 39
- Fat:
- 0.6g (sat 0.0g,mono 0.3g,poly 0.2g)
- Protein:
- 0.4g
- Carbohydrate:
- 8g
- Fiber:
- 0.6g
- Cholesterol:
- 0.0mg
- Iron:
- 0.4mg
- Sodium:
- 1mg
- Calcium:
- 7mg
Cooking Light, NOVEMBER 2009
Tuesday, December 1, 2009
Chocolate Chip Zucchini Bread
Times:Courtesy of Paula Dean
- Prep
- 15 min
- Inactive Prep
- --
- Cook
- 50 min
- Total:
- 1 hr 5 min
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1 tablespoon orange zest
- Whipped cream, for serving
- Zucchini ribbons, for serving
Directions
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.
Tuesday, November 24, 2009
Marsala Boiled Fruit Cake from Australiaa
Ingredients for the boiled fruit part
(See the note on Australian half-traditional, half-metric cooking measurements)
• 8oz [250g] butter or margarine
• 3/4 cup white sugar
• 3/4 cup marsala all'uovo, or otherwise sweet marsala
• 1/4 cup water
• 1 teaspoon bicarbonate of soda
• 1/2 kilo [1 lb] of mixed dried and candied fruit, mostly glace cherries, raisins and citrus peel, with a bit of pineapple and citron acceptable. See note for more details
Ingredients for the cake part
• 2 1/2 cups plain flour with 1 1/4 teaspoons baking soda
(or 1 1/4 cups each of plain and self-raising flour)
• a pinch of salt
• 2 eggs
A note on mixed fruit
Packaged fruit cake mixes (in the US at least) often have far too much colourized citron and pineapple and no raisins, in which case it is better to prepare your own. I use two parts fruit mix, one part glace cherries, one part raisins.
Preparation
1. Boiling the fruit
Put the butter in a large saucepan over low heat, and as it starts melting, add the other boiled fruit ingredients and stir steadily but calmy until the butter is fully melted. Increase then heat until the mixture starts boiling, then turn it down and keep simmering for ten minutes. (Watch it as the bicarb make it rise quickly.) Then remove from heat and allow to cool.
2. Assembling the cake
As the fruit mixture cools, preheat the oven, sift the flour, baking powder and salt into a basin, and aside, beat the eggs well. Add the cooled fruit mixture, stir until well mixed, then add beaten eggs and again stir until well mixed. Poor into a greased non-stick (or paper lined) bread loaf tin (or 9"/23cm round cake tin).
3. Baking
Bake at moderate heat (350F/180C) for about one hour and twenty minutes, or until a skewer comes out clean (if in doubt, early is safer than late).
Eating
Contrary to custom in some places, I do not recommend pouring brandy or anything else over this cake.
It should last a month or more after cutting if kept covered.
Friday, November 20, 2009
Turkey Cheese Ball
Turkey Cheese Ball
While the real bird is roasting, you can present your guests with this tasty Thanksgiving turkey. Our flock of clever Test Kitchen cooks dreamed up the recipe for this festive cheese ball centerpiece. 12 ServingsPrep: 45 min. + chilling
Ingredients
- 2 packages (8 ounces each) reduced-fat cream cheese
- 6 ounces deli smoked turkey, finely chopped
- 1 cup (4 ounces) shredded cheddar cheese
- 1 tablespoon finely chopped onion
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- DECORATIONS:
- 3 packages (3 ounces each) cream cheese, softened
- 2 tablespoons milk
- Brown, orange and yellow paste food coloring
- 6 large oval crackers
- 1 large sweet red pepper
- 1 small yellow summer squash
- 1 cup pecan halves
- Assorted crackers
Directions
- In a small bowl, beat the first six ingredients until combined. Shape
- into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until
- firm.
- In another small bowl, beat cream cheese and milk until smooth.
- Divide among four small bowls. With food coloring, tint one bowl
- brown, one dark orange and one light orange (using yellow and
- orange); leave one bowl plain.
Marinated Mozzarella
Marinated Mozzarella
“I always come home with an empty container when I bring this dish to a party-and I've used the recipe for years," says Peggy Cairo in Kenosha, Wisconsin. "It can be made ahead to free up time later. I serve it with pretty party picks for a festive, holiday look.” 8-10 ServingsPrep: 15 min. + marinating
Ingredients
- 1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
- 1 tablespoon chopped oil-packed sun-dried tomatoes
- 1 tablespoon minced fresh parsley
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon minced chives
- 1/4 teaspoon garlic powder
- 1 pound cubed part-skim mozzarella cheese
Directions
- In a large resealable plastic bag, combine the first seven
- ingredients; add cheese cubes. Seal bag and turn to coat;
- refrigerate for at least 30 minutes.
- Transfer to a serving dish; serve with toothpicks. Yield: 8-10
- servings.
Monday, November 16, 2009
Extra special Pumpkin Pie
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Friday, November 13, 2009
Toasted Almond Cream Cake
Toasted almond cream cake
Three tablespoons of almond extract sounds like a lot, but it's the correct amount.
7-ounce package ladyfingers (we used two 3-oz packages of Lady Fingers from Specialty Bakers that were about 3" long. didn't have to split or cut in half)
¼ cup (or more) amaretto or almond liqueur
1 pound mascarpone cheese
3 tablespoons almond extract
2/3 cup powdered sugar
2 tablespoons finely ground almonds
2 tablespoons brown sugar
1 tablespoon butter
¼ cup blanched almonds, coarsely chopped and toasted
Cut 10 ladyfingers in half to make 20 shorter ladyfingers. Brush one side of the ladyfingers liberally with the amaretto. Stand them vertically around the sides of an 8-inch springform pan, liqueur-side facing inward. Split the rest of the ladyfingers vertically, to create 20 pieces that are full length, but only half a ladyfinger thick. Brush the cut side with amaretto, and place a layer of ladyfingers on the bottom of the pan, liqueur-brushed side facing up. Use pieces of ladyfingers to fill in any gaps.
In a bowl, beat mascarpone cheese until smooth with a large spoon or stiff spatula. Don't over beat with a beater; the cheese may separate. Blend in almond extract, powdered sugar and about 1 tablespoon of amaretto. Spread half the mascarpone mixture on top of the bottom layer of ladyfingers, coming no more than about halfway up the inside of the pan.
Brush more amaretto on the rest of the split ladyfingers, and make a second layer atop the first layer of mascarpone, using pieces to fill gaps, and pushing the ladyfingers into the mascarpone lightly. If there is more amaretto in the ¼ cup you started with, sprinkle the rest over the top of the ladyfinger layer. Spread the rest of the mascarpone over that layer, coming to the top of the ladyfingers lining the inside rim.
In a bowl, mix together the ground almonds and the brown sugar. Melt the butter in a small skillet over medium-high heat. Add the almond pieces and toast them in the butter, stirring, until lightly browned, about 5 minutes or so. Add the toasted almond pieces and the butter from the skillet to the ground almonds and brown sugar mixture. Toss together to make a sort of crumble topping. Scatter the topping over the top of the mascarpone decoratively. Refrigerate a couple of hours, or overnight, before serving.
Makes 12 servings.
Per serving nutrition data: 320 calories, 21 grams fat, 5 grams protein, 23 grams carbohydrate, 0 fiber, 60 milligrams sodium, 2 grams alcohol.
Three tablespoons of almond extract sounds like a lot, but it's the correct amount.
7-ounce package ladyfingers (we used two 3-oz packages of Lady Fingers from Specialty Bakers that were about 3" long. didn't have to split or cut in half)
¼ cup (or more) amaretto or almond liqueur
1 pound mascarpone cheese
3 tablespoons almond extract
2/3 cup powdered sugar
2 tablespoons finely ground almonds
2 tablespoons brown sugar
1 tablespoon butter
¼ cup blanched almonds, coarsely chopped and toasted
Cut 10 ladyfingers in half to make 20 shorter ladyfingers. Brush one side of the ladyfingers liberally with the amaretto. Stand them vertically around the sides of an 8-inch springform pan, liqueur-side facing inward. Split the rest of the ladyfingers vertically, to create 20 pieces that are full length, but only half a ladyfinger thick. Brush the cut side with amaretto, and place a layer of ladyfingers on the bottom of the pan, liqueur-brushed side facing up. Use pieces of ladyfingers to fill in any gaps.
In a bowl, beat mascarpone cheese until smooth with a large spoon or stiff spatula. Don't over beat with a beater; the cheese may separate. Blend in almond extract, powdered sugar and about 1 tablespoon of amaretto. Spread half the mascarpone mixture on top of the bottom layer of ladyfingers, coming no more than about halfway up the inside of the pan.
Brush more amaretto on the rest of the split ladyfingers, and make a second layer atop the first layer of mascarpone, using pieces to fill gaps, and pushing the ladyfingers into the mascarpone lightly. If there is more amaretto in the ¼ cup you started with, sprinkle the rest over the top of the ladyfinger layer. Spread the rest of the mascarpone over that layer, coming to the top of the ladyfingers lining the inside rim.
In a bowl, mix together the ground almonds and the brown sugar. Melt the butter in a small skillet over medium-high heat. Add the almond pieces and toast them in the butter, stirring, until lightly browned, about 5 minutes or so. Add the toasted almond pieces and the butter from the skillet to the ground almonds and brown sugar mixture. Toss together to make a sort of crumble topping. Scatter the topping over the top of the mascarpone decoratively. Refrigerate a couple of hours, or overnight, before serving.
Makes 12 servings.
Per serving nutrition data: 320 calories, 21 grams fat, 5 grams protein, 23 grams carbohydrate, 0 fiber, 60 milligrams sodium, 2 grams alcohol.
Tuesday, November 10, 2009
Sweet Potato Cake with Coconut Frosting
An excellent substitute or addition to your Holiday Table
Sweet Potato Cake with Coconut Frosting
Recipe courtesy Sandra Lee- Prep Time:
- 40 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 55 min
- Level:
- Easy
- Serves:
- 10 servings
Ingredients
- Butter flavored cooking spray (recommended: Mazola Pure)
- 1 (18.25-ounce) box spice cake mix
- 2 cups leftover mashed candied sweet potatoes or yams
- 3 eggs
- 1 teaspoon coconut extract
- 1 1/4 cups evaporated milk
- 1/4 cup vegetable oil
- 2 (12-ounce) cans whipped cream cheese frosting
- 1 1/2 teaspoons rum extract
- 3/4 cup leftover cranberry sauce, drained if necessary
- 2 1/2 cups shredded coconut
Directions
Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely.
In a medium mixing bowl, combine frosting and rum extract; set aside.
Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border.
Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve.
Friday, November 6, 2009
Thai Chicken Rollups
If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.
Yield: 4 servings
Ingredients
- 2 tablespoons lime juice
- 2 tablespoons light mayonnaise
- 1 tablespoon reduced-fat peanut butter
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground red pepper
- 1 garlic clove, crushed
- 4 (10-inch) flour tortillas
- 1/2 cup chopped fresh basil
- 4 large napa (Chinese) cabbage leaves
- 6 ounces thinly sliced deli-roasted chicken or turkey breast
- 1 cup red bell pepper strips
Preparation
Combine first 6 ingredients in a bowl; stir well with a whisk.Spread each tortilla with 1 tablespoon mayonnaise mixture. Top each tortilla with 2 tablespoons basil, 1 cabbage leaf, one-fourth of chicken, and 1/4 cup bell pepper, and roll up. Wrap in plastic wrap; chill.
Nutritional Information
- Calories:
- 319 (29% from fat)
- Fat:
- 10.3g (sat 1.8g,mono 3.9g,poly 4g)
- Protein:
- 15.9g
- Carbohydrate:
- 39.8g
- Fiber:
- 2.4g
- Cholesterol:
- 2mg
- Iron:
- 2.8mg
- Sodium:
- 763mg
- Calcium:
- 98mg
Cooking Light, OCTOBER 1998
Tuesday, November 3, 2009
Ruby Linzer Bars
Makes: about 36
Prep: 25 min.
Bake: 30 min.
Cool: 5 min.
Bake: 30 min.
Cool: 5 min.
Ingredients
- 1 cup butter-flavor shortening
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2-1/4 cups all-purpose flour
- 1 cup chopped toasted almonds*
- 1/2 cup strawberry or raspberry preserves or apricot jam
- Almond Glaze
Directions
1. Preheat oven to 300F. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.2. Divide dough into three equal portions. Roll each portion into a 10-inch log. Roll logs in nuts. Place logs 3 to 4 inches apart on an ungreased large cookie sheet. Flatten each log to 1-inch thick. Make a 1/2-inch-deep, 1-inch-wide indentation down the center of each log, using fingers or the back of a spoon.
3. Bake in preheated oven about 30 minutes or until edges are firm and lightly brown. Cool on cookie sheet on a wire rack for 5 minutes. If necessary, reform indentations by pressing with a spoon. Transfer cookies to wire racks and cool completely.
4. Spoon some of the preserves evenly down center of each log. Drizzle each log with glaze. Let stand until set. Cut each log diagonally into 1-inch-wide slices. Makes about 36 bars.
5. Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts and set aside.
6. To store: Bake cookie logs as directed; cool completely. Do not fill indentations with jam; do not drizzle with glaze. Place cookie logs in a single layer in an airtight container; cover. Or place logs in resealable freezer bags; seal to close. Freeze for up to 3 months. Thaw cookie logs about 15 minutes. Fill logs with preserves, drizzle with glaze, and cut into slices as directed.
7. Almond Glaze: Stir together 1/2 cup powdered sugar, 1 teaspoon milk, and 1/4 teaspoon almond extract in a small bowl. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes 1/4 cup.
Sunday, November 1, 2009
Saturday, October 24, 2009
Cauliflower with Raisins,Almonds,Capers
Cauliflower: The Food of Love
WHEN Michael Anthony, the executive chef at the Gramercy Tavern, met Mindy Dubin, an artist, in 2004, he discovered that she didn’t like cauliflower. It was a stab in his heart and stomach.
So he embarked on what he calls the “cauliflower operation,” creating at least five dishes solely to woo her. This one — thick golden slices of roasted cauliflower sprinkled lightly with capers, toasted almonds and raisins plumped in white wine vinegar — was one of the best.
His plan worked: thanks in part to it, he and Ms. Dubin wed in 2007.
His bride secured, Mr. Anthony decided to put all that vegetable-cooking to use at Gramercy Tavern. When he started there in 2006, he had noticed that a signature dish was a grilled vegetable sandwich.
“The sandwich had been there somewhere shy of forever, and a lot of people connected with it,” he said; customers saw it “as a go-to source of comfort.”
He decided that he, too, wanted to make dishes that customers would not only crave for the moment, but remember. He analyzed the grilled vegetable sandwich, and stripped away the bread and the cheese. Not too surprisingly, what ended up on the plate was this cauliflower creation, embellished with a dusting of toasted bread crumbs. “Is there anything more seductive than toasty crunch?” Mr. Anthony asked.
Cauliflower With Almonds, Capers and Raisins
Time: 45 minutes
1 head cauliflower, trimmed of leaves
1 1/2 tablespoons butter
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons golden raisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives.
1. Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.1 1/2 tablespoons butter
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons golden raisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives.
2. Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
3. Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
4. Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.
Yield: 4 servings.
Friday, October 23, 2009
Blue Chese and Bacon Mini Corn Dogs
Click on Image to Enlarge
This Recipe would be great for a Football Game on TV or watching the Amazing Race!
Friday, October 16, 2009
Fregola Fruit Salad
- By Giada
- 10 min
Level:
EasyYield:
4 to 6 servings
Ingredients
For the orange oil:
- 1/2 cup extra-virgin olive oil
- 1 orange, zested
For the salad
:
- 8 cups chicken broth
- 1 pound fregola pasta (or orzo)
- 1 orange
- 1 pink grapefruit
- 1 small red onion, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil leaves
- 1/2 tablespoon fennel seeds, lightly toasted
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Directions
For the orange oil:
Combine the olive oil and the orange zest in a small bowl and set aside.
For the salad:
Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.
Monday, October 12, 2009
Sunday, October 11, 2009
Pumpkin Creme Brulee
Pumpkin Creme Brulee
3 hr 30 min
Yield:
4 servings
Times:
- Prep
- 45 min
- Inactive Prep
- --
- Cook
- 3 hr 30 min
- Total:
- 4 hr 15 min
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon cinnamon
- 2 pinches nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1/3 cup coarse sugar or raw sugar
Directions
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before servingThursday, October 8, 2009
Wednesday, October 7, 2009
Monday, October 5, 2009
Sunday, October 4, 2009
Thursday, October 1, 2009
Friday, September 25, 2009
Saturday, September 12, 2009
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