Ingredients:
1 - skinless salmon cut into 2-1/2" to 3" strips
1/4 cup shoyu
1 teaspoon sesame oil
1 cup water
white sugar to taste
shitake mushrooms (soaked in water until soft)
green onions
Directions:
1. heat oil under medium heat
2. place salmon skin side down. brown both sides (do not over cook)
3. add shoyu, water, sugar, mushrooms and onions
4. cook for 15 minutes uncovered
5. serve with white rice
Friday, December 21, 2007
Sunday, November 18, 2007
Butternut Squash Soup
1 pound butternut squash (2 medium size)
5 c chicken or veggie stock
4 T butter
4 T flour
1 t curry
1 T lime juice
3/4 c milk
1/2 t salt
1/2 t white pepper
Half and core squash, place face down in pan with inch of water. Bake at 400 for about 30 minutes -- until soft. Scoop out of peel and blend until smooth.
Melt butter, flour and curry in soup pot and stir and cook over medium.
Add squash and broth, heath til thicken on medium.
Reduce heat and add milk.
Add lime, salt and pepper and serve.
5 c chicken or veggie stock
4 T butter
4 T flour
1 t curry
1 T lime juice
3/4 c milk
1/2 t salt
1/2 t white pepper
Half and core squash, place face down in pan with inch of water. Bake at 400 for about 30 minutes -- until soft. Scoop out of peel and blend until smooth.
Melt butter, flour and curry in soup pot and stir and cook over medium.
Add squash and broth, heath til thicken on medium.
Reduce heat and add milk.
Add lime, salt and pepper and serve.
Cinnamon Rolls
INGREDIENTS
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (2.5 teaspoons) package active dry yeast
* 1 cup brown sugar, packed
* 1 tablespoon ground cinnamon
* 1/3 cup butter, softened
DIRECTIONS
1. Pour water & milk into bowl, add sugar, stir to disolve, add yeast, allow to proof for about 20 minutes until creamy foam appears, add butter, salt, mix, add slightly beaten egg and flour cup by cup stirring mixture. Allow to rise for 45mins in a warm area.
2. Cover the dough with a damp cloth and let rest until double in size. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.
3. Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
4. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (2.5 teaspoons) package active dry yeast
* 1 cup brown sugar, packed
* 1 tablespoon ground cinnamon
* 1/3 cup butter, softened
DIRECTIONS
1. Pour water & milk into bowl, add sugar, stir to disolve, add yeast, allow to proof for about 20 minutes until creamy foam appears, add butter, salt, mix, add slightly beaten egg and flour cup by cup stirring mixture. Allow to rise for 45mins in a warm area.
2. Cover the dough with a damp cloth and let rest until double in size. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.
3. Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
4. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Sunday, November 11, 2007
Sweet Dinner Rolls
INGREDIENTS
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (2.5 teaspoons) package active dry yeast
* 1/4 cup butter, softened
DIRECTIONS
1. Pour water & milk into bowl, add sugar, stir to disolve, add yeast, allow to proof for about 20 minutes until creamy foam appears, add butter, salt, mix, add slightly beaten egg and flour cup by cup stirring mixture. Allow to rise for 45mins in a warm area, covered with clean dish towel.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (2.5 teaspoons) package active dry yeast
* 1/4 cup butter, softened
DIRECTIONS
1. Pour water & milk into bowl, add sugar, stir to disolve, add yeast, allow to proof for about 20 minutes until creamy foam appears, add butter, salt, mix, add slightly beaten egg and flour cup by cup stirring mixture. Allow to rise for 45mins in a warm area, covered with clean dish towel.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.
Wednesday, October 31, 2007
Tortilla Soup
I made this up from cupboard stuff and it turned out pretty well.
Sautee onion and garlic
Add veg broth (four cups) and tomato paste or sauce to taste
Add a few packs of Goya Sazon to flavor (or add cumin, adobo and other spices)
Boil and reduce to simmer
Add: black beans, zucchini, corn and cook til zucchini is soft
Add tortilla strips for just a minute
Top with avocado and/or cotija cheese
YUMM
Sautee onion and garlic
Add veg broth (four cups) and tomato paste or sauce to taste
Add a few packs of Goya Sazon to flavor (or add cumin, adobo and other spices)
Boil and reduce to simmer
Add: black beans, zucchini, corn and cook til zucchini is soft
Add tortilla strips for just a minute
Top with avocado and/or cotija cheese
YUMM
Spicy Artichoke Dip
I combined 3 different recipes from the Internet to get what I was wanting (since I couldn't get ahold of Heather for her recipe.)
MIX:
8 oz package cream cheese (room temperature)
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
14 oz or so chopped artichoke hearts (in water, not oil or it will be too greasy)
4 oz can diced green chilis (mild)
dash Worcestershire sauce
dash hot sauce
Sprinkle about 1/2 cup more parmesan on top.
bake at 350 for 30 minutes, then broil for a few minutes so cheese on top browns.
MIX:
8 oz package cream cheese (room temperature)
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
14 oz or so chopped artichoke hearts (in water, not oil or it will be too greasy)
4 oz can diced green chilis (mild)
dash Worcestershire sauce
dash hot sauce
Sprinkle about 1/2 cup more parmesan on top.
bake at 350 for 30 minutes, then broil for a few minutes so cheese on top browns.
Friday, October 12, 2007
sticky white rice
1 cup japanese white rice (Calrose)
1-1/2 cups water
1. Put the rice in a pot and wash with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice, removing as much of the water as possible.
4. Add water to pot.
5. Let the rice soak in the water at least 30 min. One hour is ideal.
6. If you are cooking the rice in a pot, cover the pot with a lid and bring to a boil over high heat.
7. Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone.
8. Remove the pan from the heat and let it steam for 10-15 minutes before serving.
1-1/2 cups water
1. Put the rice in a pot and wash with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice, removing as much of the water as possible.
4. Add water to pot.
5. Let the rice soak in the water at least 30 min. One hour is ideal.
6. If you are cooking the rice in a pot, cover the pot with a lid and bring to a boil over high heat.
7. Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone.
8. Remove the pan from the heat and let it steam for 10-15 minutes before serving.
teriyaki sauce
1 part soy sauce
1 part water
garlic
ginger
toasted sesame seeds
brown sugar to taste
depending on individual taste the amounts of garlic, ginger and sugar can very. good for marinating chicken, beef or fish
1 part water
garlic
ginger
toasted sesame seeds
brown sugar to taste
depending on individual taste the amounts of garlic, ginger and sugar can very. good for marinating chicken, beef or fish
Monday, September 10, 2007
Chocolate Souffle
Ingredients
10 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3/4 cup heavy whipping cream
5 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon dark rum
1 tablespoon vanilla extract
1/4 teaspoon salt
6 large eggs, separated
Pinch of cream of tartar
Powdered sugar
Preparation
Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)
Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar. Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions. Divide soufflé mixture among prepared ramekins; place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes. Sift powdered sugar over soufflés and serve immediately.
Makes 8.
10 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3/4 cup heavy whipping cream
5 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon dark rum
1 tablespoon vanilla extract
1/4 teaspoon salt
6 large eggs, separated
Pinch of cream of tartar
Powdered sugar
Preparation
Combine first 7 ingredients in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead. Cover; chill. Stir over low heat just until lukewarm before continuing.)
Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups and coat insides with sugar. Whisk egg yolks into lukewarm chocolate base. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Fold whites into chocolate base in 3 additions. Divide soufflé mixture among prepared ramekins; place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes. Sift powdered sugar over soufflés and serve immediately.
Makes 8.
Saturday, September 8, 2007
Swiss Braided Bread (Zopf)
Makes 6 Loaves
Ingredients:
3 Cups Milk
1 Stick Butter
1 Cup Warm Water
1/2 Cup Sugar
4 teaspoons Salt
4 Tablespoons Dry Yeast
6 Eggs (beaten)
5 Cups Flour
4-5 Additional Cups Flour
Directionos:
1. in sauce pan, warm milk and butter until butter is melted and milk is warm
2. in a large bowl, add water, sugar, salt and yeast. let sit until foamy
3. add beaten eggs to yeast mixture and beat thoroughly
4. add 5 cups flour until well blended. add milk mixture and blend
5. add additional flour, one cup at a time, until easily handled dough forms
6. kneed dough until smooth and springy
7. let rise 30 minutes
8. turn out and kneed dough again, let rise again
9. divide into 12 equal portions
10. roll on lightly floured board until 12 inches long
11. braid dough and place in greased loaf pan, let rise for 30-45 minutes
12. bake at 400 F for 20-25 minutes
Honey Wheat Bread
MAKES 2 LOAVES
INGREDIENTS
* 2 cups warm water (110 degrees F/45 degrees C)
* 2 cups whole wheat flour
* 1 tablespoon active dry yeast
* 1 teaspoon salt
* 2/3 cup honey
* 1/3 cup vegetable oil
* 5 cups all-purpose flour
DIRECTIONS
1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
2. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
INGREDIENTS
* 2 cups warm water (110 degrees F/45 degrees C)
* 2 cups whole wheat flour
* 1 tablespoon active dry yeast
* 1 teaspoon salt
* 2/3 cup honey
* 1/3 cup vegetable oil
* 5 cups all-purpose flour
DIRECTIONS
1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
2. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Sunday, September 2, 2007
Sun-dried tomatoes
The low heat of the oven turns these tomatoes almost jammy, shriveling them and concentrating their flavor beautifully. The amount of time it takes depends greatly on the size and juiciness of the tomatoes, so for the least fuss, don't mix varieties or sizes. Left long enough, they'll start to get a little chewy around the edges, which makes a nice counterpoint to the moisture inside.
Other herbs and spices, particularly cinnamon and paprika, can be substituted for the cumin, if desired. Put the tomatoes on bread or crostini for bruschetta, served as part of an antipasto platter with mixed olives, cheese and smoked fish; or toss with hot pasta for an instant sauce.
The tomatoes can be refrigerated in an airtight container for up to 2 weeks.
Makes about 3 cups
Ingredients:
* 8 large tomatoes, stemmed (but not cored) and cut in half vertically
* Salt
* Freshly ground black pepper
* 1/4 cup olive oil
* 8 teaspoons cumin seeds, toasted and ground (see NOTE)
Directions:
Preheat the oven to 200 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper; do not overlap.
Place the tomatoes, cut side up, on the baking sheet. Season on the cut side with salt and pepper to taste, then drizzle with olive oil. Sprinkle 1/2 teaspoon cumin on each tomato half. Bake for 8 to 12 hours, or until the tomatoes have collapsed and shriveled to about 1/4 inch thick; they should still be moist inside. Cool completely, then refrigerate in an airtight container.
NOTE: To toast cumin seeds:
Place a small skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 2 to 4 minutes, until fragrant. Transfer to a heatproof bowl and cool completely.
Other herbs and spices, particularly cinnamon and paprika, can be substituted for the cumin, if desired. Put the tomatoes on bread or crostini for bruschetta, served as part of an antipasto platter with mixed olives, cheese and smoked fish; or toss with hot pasta for an instant sauce.
The tomatoes can be refrigerated in an airtight container for up to 2 weeks.
Makes about 3 cups
Ingredients:
* 8 large tomatoes, stemmed (but not cored) and cut in half vertically
* Salt
* Freshly ground black pepper
* 1/4 cup olive oil
* 8 teaspoons cumin seeds, toasted and ground (see NOTE)
Directions:
Preheat the oven to 200 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper; do not overlap.
Place the tomatoes, cut side up, on the baking sheet. Season on the cut side with salt and pepper to taste, then drizzle with olive oil. Sprinkle 1/2 teaspoon cumin on each tomato half. Bake for 8 to 12 hours, or until the tomatoes have collapsed and shriveled to about 1/4 inch thick; they should still be moist inside. Cool completely, then refrigerate in an airtight container.
NOTE: To toast cumin seeds:
Place a small skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 2 to 4 minutes, until fragrant. Transfer to a heatproof bowl and cool completely.
Saturday, August 25, 2007
Perfectly Poached Egg
First: Retrieve a medium-sized skillet (10-inch diameter) that has a lid. Go to the sink and fill the skillet with about 3 inches of water. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls.
Second: When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Watch the bubbles. If you don't like the vinegar flavor, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar.
Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. When the timer goes off, remove the cover. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast.
Second: When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Watch the bubbles. If you don't like the vinegar flavor, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar.
Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. When the timer goes off, remove the cover. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast.
Saturday, August 4, 2007
Chicken Enchiladas
1 cup sour cream or whole plain yogurt
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp salt
2 cloves garlic, pressed
1 oz diced ortega chilis
1/2 c green onion sliced
2 1/2 c shredded jack cheese
1 1/2 c cooked chicken, shredded
1 large can green enchilada sauce
1 dozen white corn tortillas
1/2 c cheddar cheese
1. mix all ingredients together except cheddar chdeese and green sauce
2. microwave white corn tortillas until soft
3. spoon chicken mixture into tortilla, roll up , place in pan
4. pour green sauce over the top to cook
5. cook at 375 for 20 minutes
6. sprinkle with cheddar cheese and put back in 5 minutes uncovered
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp salt
2 cloves garlic, pressed
1 oz diced ortega chilis
1/2 c green onion sliced
2 1/2 c shredded jack cheese
1 1/2 c cooked chicken, shredded
1 large can green enchilada sauce
1 dozen white corn tortillas
1/2 c cheddar cheese
1. mix all ingredients together except cheddar chdeese and green sauce
2. microwave white corn tortillas until soft
3. spoon chicken mixture into tortilla, roll up , place in pan
4. pour green sauce over the top to cook
5. cook at 375 for 20 minutes
6. sprinkle with cheddar cheese and put back in 5 minutes uncovered
Decadent Chocolate Bundt Cake
1 chocolate cake mix
1 small package chocolate instant pudding
1/3 cup Kahlua
1/2 c oil
3 eggs
2 cups sour cream
6 oz chocolate chips
Peppermint Chocolate Glaze:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tablespoon light corn syrup
3/4 teaspoon peppermint extract
mix and pour into greased bundt pan
bake at 350 degrees for 45-60 minutes
sprinkle with powdered sugar when cooled
1 small package chocolate instant pudding
1/3 cup Kahlua
1/2 c oil
3 eggs
2 cups sour cream
6 oz chocolate chips
Peppermint Chocolate Glaze:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tablespoon light corn syrup
3/4 teaspoon peppermint extract
mix and pour into greased bundt pan
bake at 350 degrees for 45-60 minutes
sprinkle with powdered sugar when cooled
Saturday, July 28, 2007
pastel de tres leches
Cake:
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
Icing:
whipped vanilla icing
1 ripe mango, peeled, seed removed, and thinly sliced
1 ripe papaya, peeled, seeds removed, and thinly sliced
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
Icing:
whipped vanilla icing
1 ripe mango, peeled, seed removed, and thinly sliced
1 ripe papaya, peeled, seeds removed, and thinly sliced
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.
Monday, July 16, 2007
creme brule
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Mac & Cheese - Barefoot Contessa
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Sunday, July 8, 2007
Chinese Peanut Butter Noodles
The hardest part of the recipe is amassing the ingredients. Most can be
purchased in an Oriental Food Store. Once you make the dressing, you will
have "instant" company fare on hand for a long, long time. The recipe
makes 1 quart. I store mine in a mayonnaise-type jar in the refrigerator.
Dressing will keep well indefinitely in the refrigerator. Use about 2-4
heaping Tbsp. of dressing per pound of noodles.
Recipe may be prepared up to 1 day ahead of time through Step 3 and kept
refrigerated.
1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 Tbsp. dark sesame oil
DRESSING:
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
1-2 Tbsp. hot pepper oil (see instructions below)*
1/2 cup hot water
GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced
1. Cook noodles in large pot of boiling unsalted water over medium heat
until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold. Drain well
and toss noodles with (2 Tbsp) dark sesame oil so they don't stick
together.
3. FOR DRESSING: combine all ingredients except hot water in a blender
or food processor fitted with steel blade and blend until smooth.
Thin with hot water to consistency of whipping cream.
4. For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 minutes to curl.
5. Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve at room temperature.
* HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 Tbsp.
will give it a nice "bite." If your tastes run to the very hot, you might
want to use 3 Tbsp.
If you don't want to buy the oil "ready made" in the market, here's a
recipe:
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over
medium heat. Bring to boil, and immediately turn off heat. Let cool.
Strain in small glass container that can be sealed. Refrigerate.
Lasts indefinitely.
purchased in an Oriental Food Store. Once you make the dressing, you will
have "instant" company fare on hand for a long, long time. The recipe
makes 1 quart. I store mine in a mayonnaise-type jar in the refrigerator.
Dressing will keep well indefinitely in the refrigerator. Use about 2-4
heaping Tbsp. of dressing per pound of noodles.
Recipe may be prepared up to 1 day ahead of time through Step 3 and kept
refrigerated.
1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 Tbsp. dark sesame oil
DRESSING:
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
1-2 Tbsp. hot pepper oil (see instructions below)*
1/2 cup hot water
GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced
1. Cook noodles in large pot of boiling unsalted water over medium heat
until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold. Drain well
and toss noodles with (2 Tbsp) dark sesame oil so they don't stick
together.
3. FOR DRESSING: combine all ingredients except hot water in a blender
or food processor fitted with steel blade and blend until smooth.
Thin with hot water to consistency of whipping cream.
4. For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 minutes to curl.
5. Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve at room temperature.
* HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 Tbsp.
will give it a nice "bite." If your tastes run to the very hot, you might
want to use 3 Tbsp.
If you don't want to buy the oil "ready made" in the market, here's a
recipe:
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over
medium heat. Bring to boil, and immediately turn off heat. Let cool.
Strain in small glass container that can be sealed. Refrigerate.
Lasts indefinitely.
Saturday, June 30, 2007
tortilla espanola
3 large eggs
Salt, to taste
3 to 4 tablespoons olive oil
3 large potatoes, peeled and thinly sliced
1 onion, peeled and finely chopped
Green olives, for garnish
Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
Add the potato and fry for a couple of minutes. Add the onion and mash together.
When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
Keep shaking the pan lightly so the tortilla does not stick to the bottom.
Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
Salt, to taste
3 to 4 tablespoons olive oil
3 large potatoes, peeled and thinly sliced
1 onion, peeled and finely chopped
Green olives, for garnish
Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
Add the potato and fry for a couple of minutes. Add the onion and mash together.
When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
Keep shaking the pan lightly so the tortilla does not stick to the bottom.
Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
Monday, June 18, 2007
Roasted asparagus and tomatoes
1 bunch thin asparagus
1 box cherry or grape tomatoes
Preheat oven to 425
Spread asparagus and tomatoes on jelly roll pan
drizzle olive oil over all
sprinkle with salt and pepper
sprinkle dried basil over tomatoes
cook for 18 mins
right before it is done, sprinkle asparagus with parmesan cheese
1 box cherry or grape tomatoes
Preheat oven to 425
Spread asparagus and tomatoes on jelly roll pan
drizzle olive oil over all
sprinkle with salt and pepper
sprinkle dried basil over tomatoes
cook for 18 mins
right before it is done, sprinkle asparagus with parmesan cheese
Tuesday, June 12, 2007
Pesto
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
Grilled Red Snapper with Strawberry Avocado Salsa
1 jalapeño pepper
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 TB cilantro, finely chopped
1 tsp fresh lime juice
1/4 tsp sugar
1/4 tsp salt, or to taste
1 ripe avocado, diced
4 red snapper fillets (6–8 oz each), with skin
1 TB extra-virgin olive oil
1/2 tsp salt
11/2 TB finely grated fresh lime zest
Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeño and then finely chop. In a bowl, stir together jalapeño, strawberries, onion, cilantro, lime juice, sugar, salt and avocado.
Preheat grill.
Pat fish dry, then arrange, skin sides up, in one layer on platter. Brush both sides of fish with the oil and sprinkle with the salt and lime zest.
Grill fish, skin side down, without turning, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter. Carefully remove skin. Serve with strawberry avocado salsa.
Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 TB cilantro, finely chopped
1 tsp fresh lime juice
1/4 tsp sugar
1/4 tsp salt, or to taste
1 ripe avocado, diced
4 red snapper fillets (6–8 oz each), with skin
1 TB extra-virgin olive oil
1/2 tsp salt
11/2 TB finely grated fresh lime zest
Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeño and then finely chop. In a bowl, stir together jalapeño, strawberries, onion, cilantro, lime juice, sugar, salt and avocado.
Preheat grill.
Pat fish dry, then arrange, skin sides up, in one layer on platter. Brush both sides of fish with the oil and sprinkle with the salt and lime zest.
Grill fish, skin side down, without turning, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter. Carefully remove skin. Serve with strawberry avocado salsa.
Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.
Penne alla Vodka
Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully ? they will splatter ? slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully ? they will splatter ? slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.
Texas Sheet Cake
Cake:
2 c. flour
2 c. sugar
2 cubes margarine (fleichmans)
1 c. water
5 T. cocoa powder
1/2 c. buttermilk
2 beaten eggs
1 t. baking soda
1 t. vanilla
Bring margarine, cocoa, water to boil
Add sugar and flour, mix 2-3 minutes
Add buttermilk, eggs, baking soda, vanilla
Grease and flour jelly roll pan
Bake 15-20 minutes at 400 degrees
Frosting:
1 stick margarine
5-6 T. buttermilk
4 T. cocoa
Mix in sauce pan and bring to boil
Remove from heat and blend gradually (1) full box of sifted powdered sugar + 1 t. vanilla
Spread on top of sheet cake
2 c. flour
2 c. sugar
2 cubes margarine (fleichmans)
1 c. water
5 T. cocoa powder
1/2 c. buttermilk
2 beaten eggs
1 t. baking soda
1 t. vanilla
Bring margarine, cocoa, water to boil
Add sugar and flour, mix 2-3 minutes
Add buttermilk, eggs, baking soda, vanilla
Grease and flour jelly roll pan
Bake 15-20 minutes at 400 degrees
Frosting:
1 stick margarine
5-6 T. buttermilk
4 T. cocoa
Mix in sauce pan and bring to boil
Remove from heat and blend gradually (1) full box of sifted powdered sugar + 1 t. vanilla
Spread on top of sheet cake
Lentil Soup
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
2 cups lentils
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
2 cups lentils
11 cups low-salt vegetable broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Aunt Ann's Pumpkin Chocolate Chip Cookies
This makes a huge batch. Just half it for a normal amount.
CREAM
1 c shortening
3 c sugar
ADD
2 eggs
2 c pumpkin
2 t vanilla
SIFT
5 c flour
1 t baking soda
2 t nutmeg
2 t cinnamon
Add 2 packages chocolate chips.
Bake 375 for 10 minutes
CREAM
1 c shortening
3 c sugar
ADD
2 eggs
2 c pumpkin
2 t vanilla
SIFT
5 c flour
1 t baking soda
2 t nutmeg
2 t cinnamon
Add 2 packages chocolate chips.
Bake 375 for 10 minutes
Delmonico's Yellowfin Tuna Nicoise
3/4 cup Creamy Parmesan Dressing, recipe follows
1 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
6 ounces haricots verts, or small, thin green beans, ends trimmed
1/2 cup olive oil plus 1 tablespoon
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons minced garlic
1 pound Roma plum tomatoes, cut into 1-inch cubes
1/2 cup halved and seeded black brine-cured olives
1/2 cup halved and seeded green brine-cured olives
1/2 cup mayonnaise, preferably homemade
1 teaspoon lemon juice
1 tablespoon minced red onion
1/2 hard boiled egg, peeled and coarsely sieved
1 teaspoon capers, drained and chopped
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
2 heads hearts of romaine lettuce, rinsed and patted dry
2 1/2 pounds yellowfin tuna, trimmed of sinew, cut into 6 equal rectangular portions, about 1 by 1 by 4-inches each
Make the Creamy Parmesan Dressing and set aside.
Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until just tender, about 3 1/2 minutes. Drain in a colander.
Add the green beans to the other pot and blanch until tender, 4 minutes. Drain in a colander.
Heat 1/4 cup of the oil in a large skillet over medium-high heat. Add the drained potatoes, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper, and cook, shaking the pan occasionally, until golden brown on both sides, 8 minutes. Add the remaining tablespoon of oil, garlic, and drained green beans. Stir to combine and cook for 1 minute. Add the tomatoes and olives and cook until the tomatoes are warmed through, stirring occasionally, 2 minutes. Remove from the heat. Add the mayonnaise, lemon juice, minced onion, hard-boiled egg, capers, parsley, and tarragon and stir to combine. Taste and adjust seasoning, if necessary.
Combine the lettuce with the Creamy Parmesan Dressing and toss to coat. Arrange 3 or 4 leaves along the side of 6 large plates. Spoon the vegetables along the other side of the plate. Let sit while cooking the tuna.
Season each tuna portion with 1/2 teaspoon of the remaining salt, and 1/4 teaspoon of the remaining pepper.
Heat the remaining 1/4 cup of oil in 1 large skillet or 2 medium skillets, over medium-high heat. Add the tuna and sear, about 15 seconds per side. Remove from the pan and cut each crosswise into 4 equal pieces. Arrange the tuna slices down the middle of each plate, and serve.
Creamy Parmesan Dressing:
1 large egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped garlic
2 anchovy fillets
2 tablespoons grated Parmesan
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 teaspoon Worcestershire Sauce
2 drops hot pepper sauce
Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds until coddled.
In a small bowl, combine the salt, pepper, garlic, and anchovies. Mash the anchovies with the back of a fork and mix into the other ingredients. Add the egg and whisk well to combine. Add the cheese, lemon juice, and mustard, and whisk well. Add the olive oil in a steady stream, whisking constantly. Add the Worcestershire and pepper sauces, and whisk well. Taste and adjust seasoning, if necessary.
1 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
6 ounces haricots verts, or small, thin green beans, ends trimmed
1/2 cup olive oil plus 1 tablespoon
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons minced garlic
1 pound Roma plum tomatoes, cut into 1-inch cubes
1/2 cup halved and seeded black brine-cured olives
1/2 cup halved and seeded green brine-cured olives
1/2 cup mayonnaise, preferably homemade
1 teaspoon lemon juice
1 tablespoon minced red onion
1/2 hard boiled egg, peeled and coarsely sieved
1 teaspoon capers, drained and chopped
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
2 heads hearts of romaine lettuce, rinsed and patted dry
2 1/2 pounds yellowfin tuna, trimmed of sinew, cut into 6 equal rectangular portions, about 1 by 1 by 4-inches each
Make the Creamy Parmesan Dressing and set aside.
Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until just tender, about 3 1/2 minutes. Drain in a colander.
Add the green beans to the other pot and blanch until tender, 4 minutes. Drain in a colander.
Heat 1/4 cup of the oil in a large skillet over medium-high heat. Add the drained potatoes, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper, and cook, shaking the pan occasionally, until golden brown on both sides, 8 minutes. Add the remaining tablespoon of oil, garlic, and drained green beans. Stir to combine and cook for 1 minute. Add the tomatoes and olives and cook until the tomatoes are warmed through, stirring occasionally, 2 minutes. Remove from the heat. Add the mayonnaise, lemon juice, minced onion, hard-boiled egg, capers, parsley, and tarragon and stir to combine. Taste and adjust seasoning, if necessary.
Combine the lettuce with the Creamy Parmesan Dressing and toss to coat. Arrange 3 or 4 leaves along the side of 6 large plates. Spoon the vegetables along the other side of the plate. Let sit while cooking the tuna.
Season each tuna portion with 1/2 teaspoon of the remaining salt, and 1/4 teaspoon of the remaining pepper.
Heat the remaining 1/4 cup of oil in 1 large skillet or 2 medium skillets, over medium-high heat. Add the tuna and sear, about 15 seconds per side. Remove from the pan and cut each crosswise into 4 equal pieces. Arrange the tuna slices down the middle of each plate, and serve.
Creamy Parmesan Dressing:
1 large egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped garlic
2 anchovy fillets
2 tablespoons grated Parmesan
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 teaspoon Worcestershire Sauce
2 drops hot pepper sauce
Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds until coddled.
In a small bowl, combine the salt, pepper, garlic, and anchovies. Mash the anchovies with the back of a fork and mix into the other ingredients. Add the egg and whisk well to combine. Add the cheese, lemon juice, and mustard, and whisk well. Add the olive oil in a steady stream, whisking constantly. Add the Worcestershire and pepper sauces, and whisk well. Taste and adjust seasoning, if necessary.
Oatmeal Chocolate Chip Cookies
This is my familiy recipe -- not part of Ryan's great 2007 cookie bake-off.
CREAM
1 c sugar
1 c brown sugar
1/2 c butter
1/2 c shortening
COMBINE
2 eggs
1 t vanilla
1 t baking soda disolved in 1 t hot water
SIFT
2 c flour
1 t salt
1/2 t baking powder
Beat together all above, and then mix in by hand:
2 c oatmeal
1 c chocolate chips
Bake 350 for 10 minutes
CREAM
1 c sugar
1 c brown sugar
1/2 c butter
1/2 c shortening
COMBINE
2 eggs
1 t vanilla
1 t baking soda disolved in 1 t hot water
SIFT
2 c flour
1 t salt
1/2 t baking powder
Beat together all above, and then mix in by hand:
2 c oatmeal
1 c chocolate chips
Bake 350 for 10 minutes
Gazpacho
2 pounds, about 10 Roma tomatoes, cored and chopped
1/2 red bell pepper, cored, seeded, and chopped
1 English cucumber, peeled, seeded, and chopped
2 medium celery stalks, chopped
1/2-cup fresh flat-leaf parsley leaves
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra-virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon sweet paprika
In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.
Topping mixture:
3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
fresh lime juice
Kosher salt
Freshly ground black pepper
1/2 red bell pepper, cored, seeded, and chopped
1 English cucumber, peeled, seeded, and chopped
2 medium celery stalks, chopped
1/2-cup fresh flat-leaf parsley leaves
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra-virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon sweet paprika
In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.
Topping mixture:
3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
fresh lime juice
Kosher salt
Freshly ground black pepper
Chilled Zaru Soba w Dipping Sauce
12 ounces dry soba noodles, preferably 80 percent buckwheat
Salt
1 cup instant dashi (kelp and bonito broth), prepared according to package instructions
1/2 cup plus 2 tablespoons shoyu soy sauce
1 tablespoon rice vinegar
1/4 cup mirin (sweet Japanese wine) - can substitute with water and brown sugar to taste
3 tablespoons katsuobushi bonito flakes, if available
1 sheet nori seaweed, toasted lightly over a gas flame and julienned
1/4 cup finely sliced scallions, for garnish
1/4 cup finely grated daikon, for garnish
Wasabi
Bring a large pot of water to a boil over high heat. Add the soba and reduce the heat to medium. When the water comes back to a boil, stir the noodles with chopsticks and add about 3/4 cup cold water. When the water returns to a boil, add more cold water and repeat this process one more time. Cook the noodles until slightly al dente, 6 to 8 minutes. (If using soba with a high percentage of wheat flour, cook it in boiling water without adding cold water for about 6 minutes.) Drain the soba and rinse under cold running water, running your fingers through the noodles to untangle.
Transfer the soba to a tray lined with paper towels and drain until dry. Place in a bowl and refrigerate, covered, until cool. If the noodles clump together, rinse and dry again.
In a small saucepan, combine the dashi, soy sauce, rice vinegar, and mirin and bring to a simmer. Add the bonito flakes and remove from the heat. After 5 minutes, strain the sauce into a serving bowl, cool, and chill.
To serve, divide the soba among Japanese bamboo baskets or rustic ceramic bowls, and sprinkle each portion with toasted nori. Serve the garnishes and individual small bowls of the dipping sauce on the side. To eat, either grab a tangle of soba with chopsticks and dunk it in the dipping sauce bowl, or spoon some dipping sauce over your portion.
Cook's Notes: When buying dried soba at Asian or health food stores, you may or may not be able to figure out the percentage of buckwheat to wheat flour from the package label. Sometimes the labels are only in Japanese, sometimes they just don't say. Unless you know a good Japanese grocery store, the best bet for high-quality 80 percent buckwheat soba (hachiwari soba) is to mail order it (see Resources below).
Salt
1 cup instant dashi (kelp and bonito broth), prepared according to package instructions
1/2 cup plus 2 tablespoons shoyu soy sauce
1 tablespoon rice vinegar
1/4 cup mirin (sweet Japanese wine) - can substitute with water and brown sugar to taste
3 tablespoons katsuobushi bonito flakes, if available
1 sheet nori seaweed, toasted lightly over a gas flame and julienned
1/4 cup finely sliced scallions, for garnish
1/4 cup finely grated daikon, for garnish
Wasabi
Bring a large pot of water to a boil over high heat. Add the soba and reduce the heat to medium. When the water comes back to a boil, stir the noodles with chopsticks and add about 3/4 cup cold water. When the water returns to a boil, add more cold water and repeat this process one more time. Cook the noodles until slightly al dente, 6 to 8 minutes. (If using soba with a high percentage of wheat flour, cook it in boiling water without adding cold water for about 6 minutes.) Drain the soba and rinse under cold running water, running your fingers through the noodles to untangle.
Transfer the soba to a tray lined with paper towels and drain until dry. Place in a bowl and refrigerate, covered, until cool. If the noodles clump together, rinse and dry again.
In a small saucepan, combine the dashi, soy sauce, rice vinegar, and mirin and bring to a simmer. Add the bonito flakes and remove from the heat. After 5 minutes, strain the sauce into a serving bowl, cool, and chill.
To serve, divide the soba among Japanese bamboo baskets or rustic ceramic bowls, and sprinkle each portion with toasted nori. Serve the garnishes and individual small bowls of the dipping sauce on the side. To eat, either grab a tangle of soba with chopsticks and dunk it in the dipping sauce bowl, or spoon some dipping sauce over your portion.
Cook's Notes: When buying dried soba at Asian or health food stores, you may or may not be able to figure out the percentage of buckwheat to wheat flour from the package label. Sometimes the labels are only in Japanese, sometimes they just don't say. Unless you know a good Japanese grocery store, the best bet for high-quality 80 percent buckwheat soba (hachiwari soba) is to mail order it (see Resources below).
Fire Roasted Tomato Soup
1 tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
2 tablespoons chopped fresh basil, cilantro or Italian flat-leaf parsley
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1/2 cup whipping cream
1. In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and red pepper. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; uncover and cool slightly, about 5 minutes.
3. In blender, place half of the mixture. Cover and blend until pureed. Add remaining mixture; cover and blend until pureed. Return to saucepan; heat over medium heat until hot. Remove from heat; stir in cream and remaining 1 tablespoon basil.
Serve this soothing tomato soup with a grilled cheese sandwich. Skip the American cheese--use Manchego, Gruyère or white Cheddar instead.
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
2 tablespoons chopped fresh basil, cilantro or Italian flat-leaf parsley
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1/2 cup whipping cream
1. In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and red pepper. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; uncover and cool slightly, about 5 minutes.
3. In blender, place half of the mixture. Cover and blend until pureed. Add remaining mixture; cover and blend until pureed. Return to saucepan; heat over medium heat until hot. Remove from heat; stir in cream and remaining 1 tablespoon basil.
Serve this soothing tomato soup with a grilled cheese sandwich. Skip the American cheese--use Manchego, Gruyère or white Cheddar instead.
Lentil Minestrone
2 tablespoons olive oil, plus extra virgin to finish
2 cups finely chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
4 garlic cloves, chopped
3 carrots, diced
1 cup diced celery or celery root
1 cup French green lentils, sorted and rinsed
Aromatics:2 bay leaves, 8 parsley branches, 6 thyme sprigs
9 cups water or Basic Vegetable Stock
Mushroom soy sauce to taste
Salt and freshly milled pepper
1 bunch greens—mustard, broccoli rabe, chard, or spinach
2 cups cooked small pasta—shells, orecchiette, or other favorite shape
Thin shavings of Parmesan, preferably Parmigiano-Reggiano
Heat the oil in a wide soup pot with the onion. sauté over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, celery, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more. Add the lentils, aromatics, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon. (The soup may seem bland at this point, but the flavors will come together when the soup is finished.) Remove the aromatics.
Boil the greens in salted water until they're tender and bright green, then chop them coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan.
2 cups finely chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
4 garlic cloves, chopped
3 carrots, diced
1 cup diced celery or celery root
1 cup French green lentils, sorted and rinsed
Aromatics:2 bay leaves, 8 parsley branches, 6 thyme sprigs
9 cups water or Basic Vegetable Stock
Mushroom soy sauce to taste
Salt and freshly milled pepper
1 bunch greens—mustard, broccoli rabe, chard, or spinach
2 cups cooked small pasta—shells, orecchiette, or other favorite shape
Thin shavings of Parmesan, preferably Parmigiano-Reggiano
Heat the oil in a wide soup pot with the onion. sauté over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, celery, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more. Add the lentils, aromatics, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon. (The soup may seem bland at this point, but the flavors will come together when the soup is finished.) Remove the aromatics.
Boil the greens in salted water until they're tender and bright green, then chop them coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan.
Supernatural Brownies
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.
1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.
1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
Oatmeal Carmelitas
Grease 9x13 pan
Heat oven to 400
Combine in bowl:
1 c flour
1 c quick oats
3/4 c brown sugar
1/2 t baking soda
1/4 t salt
3/4 c butter, melted
Press 1/2 in pan and bake 5 minutes
1 c chocolate chips, sprinkle on crust
Mix and drizzle on top:
3/4 c caramel sundae topping
3/4 c sifted flower
sprinkle on other 1/2 of crumbs
bake 15 minutes
Heat oven to 400
Combine in bowl:
1 c flour
1 c quick oats
3/4 c brown sugar
1/2 t baking soda
1/4 t salt
3/4 c butter, melted
Press 1/2 in pan and bake 5 minutes
1 c chocolate chips, sprinkle on crust
Mix and drizzle on top:
3/4 c caramel sundae topping
3/4 c sifted flower
sprinkle on other 1/2 of crumbs
bake 15 minutes
Egg Salad Sandwich
6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.
To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.
To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.
Annette's Orange Rolls
Grease Bundt pan
3 cans Pillsbury biscuits
arrange rolls overlapping around pan
Melt:
3/4 c butter
3/4 c sugar
zest from one orange
Pour syrup over biscuits and bake 20 minutes at 400
3 cans Pillsbury biscuits
arrange rolls overlapping around pan
Melt:
3/4 c butter
3/4 c sugar
zest from one orange
Pour syrup over biscuits and bake 20 minutes at 400
NY Times No-Kneed Bread
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf
Grandma's Clam Chowder
1/2 c bacon
1/2 c onion
2 cans minced or chopped clams and juice
1 large potato, diced
1 c milk
Salt and pepper to taste
Sautee onion and bacon, add clams and potato and cook til tender.
Add milk and thicken with mixture of flour and water.
1/2 c onion
2 cans minced or chopped clams and juice
1 large potato, diced
1 c milk
Salt and pepper to taste
Sautee onion and bacon, add clams and potato and cook til tender.
Add milk and thicken with mixture of flour and water.
German Pancakes
Heat oven to 425
Melt 1 cube butter in 9x13 pan while oven is heading
Mix 6 eggs, 1 c milk, 1 c flour and dash salt
Pour into pan and bake for 18 minutes
Melt 1 cube butter in 9x13 pan while oven is heading
Mix 6 eggs, 1 c milk, 1 c flour and dash salt
Pour into pan and bake for 18 minutes
Neiman Marcus Chocolate Chip Cookies
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
Miso Salad Dressing
2 T. rice vinegar
2 T. Miso
1 T. toasted sesame seed
1 T. oil
1 T. ginger, finely chopped
1/2 t. sugar
1/2 t. dijon mustard
2 T. Miso
1 T. toasted sesame seed
1 T. oil
1 T. ginger, finely chopped
1/2 t. sugar
1/2 t. dijon mustard
Melissa's French Toast Casserole
1 cube butter
1 8 oz package cream cheese
1 c maple syrup
1 loaf french bread
6 eggs
2 c half and half
1 t vanilla
dash cinnamon
1. Melt butter, cream cheese and syrup (c.c. will be in chunks)
2. Butter 9x13 pan and fill with torn pieces of bread
3. Mix eggs, half and half and vanilla
4. Pour butter mixture, then egg mixture, over bread
5. Sprinkle with cinnamon
Bake at 375 for 30-40 minutes until crispy on top and eggs look cooked
1 8 oz package cream cheese
1 c maple syrup
1 loaf french bread
6 eggs
2 c half and half
1 t vanilla
dash cinnamon
1. Melt butter, cream cheese and syrup (c.c. will be in chunks)
2. Butter 9x13 pan and fill with torn pieces of bread
3. Mix eggs, half and half and vanilla
4. Pour butter mixture, then egg mixture, over bread
5. Sprinkle with cinnamon
Bake at 375 for 30-40 minutes until crispy on top and eggs look cooked
Darice's Chinese Chicken Salad
3 to 4 Cooked chicken breasts, shredded
1 head iceburg lettuce, shredded
4 stalks green onion, chopped
2 T slivered almonds, toasted
2 T sesame seeds, toasted
2 4 oz packages py-mei-fun or sai-fun noodles, fried in hot oil
DRESSING
3 T white vinegar
1/4 c canola oil
1 T sesame oil
2 T white sugar
1 t salt
1 t accent
1/2 t cracked pepper
1 head iceburg lettuce, shredded
4 stalks green onion, chopped
2 T slivered almonds, toasted
2 T sesame seeds, toasted
2 4 oz packages py-mei-fun or sai-fun noodles, fried in hot oil
DRESSING
3 T white vinegar
1/4 c canola oil
1 T sesame oil
2 T white sugar
1 t salt
1 t accent
1/2 t cracked pepper
Pie Crust
For one 10" pie crust
3/4 c. + 1 T. flour
1/2 t. sugar
1 pinch salt
7 T. cold unsalted butter
1-3 T. cream
Mix dry ingredients
Add butter, then cut with two knives
Work mixture until crumbly and the largest pieces of butter are no bigger than a pea
Pat dough into a thick flattened ball. Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
It may feel strange not to, but don't chill the dough yet. Shape it into one disk and start rolling; you can chill the dough once the pie is assembled.
Feel free to flour the surface, and slide that dough around. Having your dough stick is worse than using too much flour, most of which can be brushed off after rolling anyway. After every few strokes of the rolling pin, free the dough from the surface by sliding and turning it.
Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 1-1/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
3/4 c. + 1 T. flour
1/2 t. sugar
1 pinch salt
7 T. cold unsalted butter
1-3 T. cream
Mix dry ingredients
Add butter, then cut with two knives
Work mixture until crumbly and the largest pieces of butter are no bigger than a pea
Pat dough into a thick flattened ball. Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
It may feel strange not to, but don't chill the dough yet. Shape it into one disk and start rolling; you can chill the dough once the pie is assembled.
Feel free to flour the surface, and slide that dough around. Having your dough stick is worse than using too much flour, most of which can be brushed off after rolling anyway. After every few strokes of the rolling pin, free the dough from the surface by sliding and turning it.
Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 1-1/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
Poppy Seed Dressing
1 c canoloa oil or extra light olive oil
1/3 c honey
1/3 c cidar vinegar
1 T poppy seeds
1 T dijon mustard
1/4 t dried tarragon
Seasoned rice vinegar to taste
Process in blender
1/3 c honey
1/3 c cidar vinegar
1 T poppy seeds
1 T dijon mustard
1/4 t dried tarragon
Seasoned rice vinegar to taste
Process in blender
Pan-Seared Tuna w/ Avocado, Soy, Ginger and Lime
Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Lemon Bundt Cake
Duncan Hines lemon cake mix
Small box lemon pudding
Follow recipe on box, plus 1 egg
Cook in bundt pan according to box
let cool 30 minutes before turning over
FROSTING
Juice of whole lemon
Zest of whole lemon
Add sifted powdered sugar until it is a thin drizzle
Poke holes in cake with toothpick and pour over
Best if made day before
Small box lemon pudding
Follow recipe on box, plus 1 egg
Cook in bundt pan according to box
let cool 30 minutes before turning over
FROSTING
Juice of whole lemon
Zest of whole lemon
Add sifted powdered sugar until it is a thin drizzle
Poke holes in cake with toothpick and pour over
Best if made day before
Nancy Deems Baked Beans
1 - 12 oz. sausage
2 chopped white onion
1-1/2 c. brown sugar
2 T. dijon mustard
1 T. worchestershire
2 - 3 lb. cans B&M beans
cook sausage, add onion, simmer
add brown sugar
add beans
add dijon and worchestershire
bake 40 minutes at 350 degrees in glass baking dish
stir 2-3 times during baking
2 chopped white onion
1-1/2 c. brown sugar
2 T. dijon mustard
1 T. worchestershire
2 - 3 lb. cans B&M beans
cook sausage, add onion, simmer
add brown sugar
add beans
add dijon and worchestershire
bake 40 minutes at 350 degrees in glass baking dish
stir 2-3 times during baking
Baked Beans
1 large can baked beans
1 c. katsup
1-1/2 c. brown sugar
1 T. white vinegar
1 small onion chopped
pre-cooked bacon
cook 45 min. at 350 degrees
1 c. katsup
1-1/2 c. brown sugar
1 T. white vinegar
1 small onion chopped
pre-cooked bacon
cook 45 min. at 350 degrees
Welker Waffles
2 c. flour
1/2 T. baking soda
1/2 t. salt
4 T. sugar
1/4 c. oil
1-1/2 c. milk
2 eggs - beat whites separate, fold last
1/2 T. baking soda
1/2 t. salt
4 T. sugar
1/4 c. oil
1-1/2 c. milk
2 eggs - beat whites separate, fold last
Mediterranean Pasta Salad
16 oz. orzo pasta al dente
DRESSING
1 c. olive oil
1/3 c. white wine vinegar
2 T. dry basil
4 cloves garlic
3/4 c. parmesan cheese
2 t. salt
1/2 t. pepper
add a few of the following:
sun-dried tomatoes
roasted red peppers
pine nuts
marinated artichoke hearts
capers
kalamata olives
right before serving add:
4 T. italian parsley
feta cheese
DRESSING
1 c. olive oil
1/3 c. white wine vinegar
2 T. dry basil
4 cloves garlic
3/4 c. parmesan cheese
2 t. salt
1/2 t. pepper
add a few of the following:
sun-dried tomatoes
roasted red peppers
pine nuts
marinated artichoke hearts
capers
kalamata olives
right before serving add:
4 T. italian parsley
feta cheese
Subscribe to:
Comments (Atom)