1 box instant sugar-free/fat-free pudding (vanilla or butterscotch are particularly good)
1.5 cups almond milk
1 cup canned pumpkin
pumpkin pie spices of your choosing: nutmeg, allspice, cloves, cinnamon, ginger, etc...
Whisk milk and pudding mix. Allow to set. Mix in pumpkin and spices, chill. Four servings.
Monday, December 26, 2011
Saturday, December 10, 2011
Cinnamon Raisin Bread, Bread Machine Recipe
1 cup water
2 tablespoons room temperature butter (I happened to use salted)
3 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoon cinnamon
(dash nutmeg and ground ginger)
3 cups flour (I used 1 1/2 C Pillsbury all purpose and 1 1/2 C King Arthur unbleached bread flour)
2 1/2 teaspoons active dry yeast
3/4 cup raisins, soaked in hot water and drained before using
The recipe makes a 1.5 lb loaf. I accidentally pressed the 2 lb loaf setting on my Cuisinart bread maker, though, and the result was perfect. Nice rise. Light texture, but not too aerated. Soft. Slightly chewy crust. Excellent recipe.
In a Cuisinart, add ingredients in the order listed, but reserve the raisins to add separately when the add-in beeps sound.
2 tablespoons room temperature butter (I happened to use salted)
3 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoon cinnamon
(dash nutmeg and ground ginger)
3 cups flour (I used 1 1/2 C Pillsbury all purpose and 1 1/2 C King Arthur unbleached bread flour)
2 1/2 teaspoons active dry yeast
3/4 cup raisins, soaked in hot water and drained before using
The recipe makes a 1.5 lb loaf. I accidentally pressed the 2 lb loaf setting on my Cuisinart bread maker, though, and the result was perfect. Nice rise. Light texture, but not too aerated. Soft. Slightly chewy crust. Excellent recipe.
In a Cuisinart, add ingredients in the order listed, but reserve the raisins to add separately when the add-in beeps sound.
Thursday, December 01, 2011
Xi'an Famous Foods Copycat Cumin Lamb
Ingredients
yield: 2 to 3
12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess fat and gristle
Neutral oil, for marinade and cooking
4 tablespoons cumin seeds, toasted till fragrant, divided
3 garlic cloves, roughly chopped
2 tablespoons soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 small onion, cut into short, thin slices
3 scallions, thinly sliced
2 jalapeños (or other green chiles), stemmed, seeded, and chopped
Fresh cilantro, roughly chopped, for garnish if desired
Procedures
1
Combine lamb, 1 tablespoon of oil, 3 tablespoons of the cumin seeds, garlic, soy sauce, and rice wine in a bowl. Let the lamb marinate while you prep your other ingredients, or up to half an hour.
2
Heat a wok or a large, heavy skillet on high and pour in enough oil to thinly cover the bottom. When very hot, add the lamb in one layer. Let it sear well on one side, then brown on all sides. After the initial sear, keep the lamb moving. Burnt cumin is nasty stuff.
3
Add the onions and a pinch of salt while scraping up any browned bits. When the onions have developed some color, add enough water to go halfway up the lamb. Bring it to a boil, then reduce it to a moderate simmer. Simmer till the lamb is tender, adding more water as needed when things are looking too dry.
4
When the lamb is mostly tender and the pan is mostly dry, add the scallions, jalapeños, and the rest of the cumin. Stir often until the jalapeños are softened but still bright green. Add salt, sugar, or soy sauce if needed, and cilantro if using. Serve over rice or noodles, or in a crusty bun.
http://www.seriouseats.com/recipes/2010/05/lamb-cumin-chiles-recipe.html
yield: 2 to 3
12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess fat and gristle
Neutral oil, for marinade and cooking
4 tablespoons cumin seeds, toasted till fragrant, divided
3 garlic cloves, roughly chopped
2 tablespoons soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 small onion, cut into short, thin slices
3 scallions, thinly sliced
2 jalapeños (or other green chiles), stemmed, seeded, and chopped
Fresh cilantro, roughly chopped, for garnish if desired
Procedures
1
Combine lamb, 1 tablespoon of oil, 3 tablespoons of the cumin seeds, garlic, soy sauce, and rice wine in a bowl. Let the lamb marinate while you prep your other ingredients, or up to half an hour.
2
Heat a wok or a large, heavy skillet on high and pour in enough oil to thinly cover the bottom. When very hot, add the lamb in one layer. Let it sear well on one side, then brown on all sides. After the initial sear, keep the lamb moving. Burnt cumin is nasty stuff.
3
Add the onions and a pinch of salt while scraping up any browned bits. When the onions have developed some color, add enough water to go halfway up the lamb. Bring it to a boil, then reduce it to a moderate simmer. Simmer till the lamb is tender, adding more water as needed when things are looking too dry.
4
When the lamb is mostly tender and the pan is mostly dry, add the scallions, jalapeños, and the rest of the cumin. Stir often until the jalapeños are softened but still bright green. Add salt, sugar, or soy sauce if needed, and cilantro if using. Serve over rice or noodles, or in a crusty bun.
http://www.seriouseats.com/recipes/2010/05/lamb-cumin-chiles-recipe.html
Thursday, November 17, 2011
Beef Bulgogi
Beef Bulgogi
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 4
Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Red pepper to taste (optional)
Directions:
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 4
Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Red pepper to taste (optional)
Directions:
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Tuesday, November 15, 2011
Chicken Breast / Tenders Recipes
Italian Honey Mustard Chicken
30 Minutes to Prepare and Cook
Ingredients
2 boneless skinless chicken breasts (split)
4 Tbsp honey mustard dressing
1 cup Italian Bread Crumbs
Directions
Split chicken breasts down the center. Rub honey mustard all over chicken, than roll in bread crumbs. Bake at 350 for 25 minutes.
----
Baked "Fried" Chicken
Ingredients
2 boneless, skinless breasts
1 egg, beaten
2 cups Kellog's Corn Flakes Cereal, crushed
1 tsp salt
1 tsp pepper
garlic powder
onion powder
cayenne
cumin
herbes de province
Directions
Preheat oven to 350 F.
Mix crushed corn flakes with spices.
Cut breasts in half, dip in egg wash and roll in corn flake mix.
Place in a shallow baking pan or flat cookie sheet, and bake until internal temperature reaches at least 165 F, or about 40 minutes.
Serves 4.
------
Crispy Chicken Tenders (Rachel Ray)
Yields: 4 servings
Ingredients
1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper
Preparation
Preheat oven to 375°F.
Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown. [My notes: Mine needed to bake for 20 minutes.]
[My variations:
- Use a mixture of crushed corn flakes, rice krispies cereal, mashed potato flakes, herbs and spices -- cumin, garlic, onion powder, etc... in place of bread crumbs.
- Marinate tenders in honey mustard dressing with a dash of ground ginger, onion and garlic powder, salt, cayenne and black pepper for several hours prior to baking. Use this dressing to help crumbs adhere, not egg wash.]
--------------------
30 Minutes to Prepare and Cook
Ingredients
2 boneless skinless chicken breasts (split)
4 Tbsp honey mustard dressing
1 cup Italian Bread Crumbs
Directions
Split chicken breasts down the center. Rub honey mustard all over chicken, than roll in bread crumbs. Bake at 350 for 25 minutes.
----
Baked "Fried" Chicken
Ingredients
2 boneless, skinless breasts
1 egg, beaten
2 cups Kellog's Corn Flakes Cereal, crushed
1 tsp salt
1 tsp pepper
garlic powder
onion powder
cayenne
cumin
herbes de province
Directions
Preheat oven to 350 F.
Mix crushed corn flakes with spices.
Cut breasts in half, dip in egg wash and roll in corn flake mix.
Place in a shallow baking pan or flat cookie sheet, and bake until internal temperature reaches at least 165 F, or about 40 minutes.
Serves 4.
------
Crispy Chicken Tenders (Rachel Ray)
Yields: 4 servings
Ingredients
1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper
Preparation
Preheat oven to 375°F.
Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown. [My notes: Mine needed to bake for 20 minutes.]
[My variations:
- Use a mixture of crushed corn flakes, rice krispies cereal, mashed potato flakes, herbs and spices -- cumin, garlic, onion powder, etc... in place of bread crumbs.
- Marinate tenders in honey mustard dressing with a dash of ground ginger, onion and garlic powder, salt, cayenne and black pepper for several hours prior to baking. Use this dressing to help crumbs adhere, not egg wash.]
--------------------
Sunday, November 13, 2011
Gluten Free Bread Machine Recipes
Gluten Free White Bread (excellent -- tried this, very good)
3 eggs, beaten
1 1/2 cups warm skim milk
1 tablespoon apple cider vinegar
1/4 cup olive oil
1/4 cup honey
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/2 cup garbanzo bean flour
2 cups rice flour
1 tablespoon active dry yeast
Mix room temperature eggs with warm milk in bread machine pan (Cuisinart). Add remaining ingredients up to salt. Mix xanthan gum through rice flour and add to liquids in pan. make a well in the middle for yeast. Set on gluten free setting (5; doesn't allow you to choose the loaf size).
234 calories
183
477
258
200
220
1156
-------
2728 / 10 slices = 273 calories / slice
kitchenmouse
nuffster
hybrid name
------------------------------------------------------------------------------------------------------------------------
Gluten-Free Bread
Ingredients:
Cooking Directions:
-------- ------------ --------------------------------
3 large eggs -- see * Note
9 ounces lukewarm water -- (90 to 95 degrees; 1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
2 cups white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast
* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water
or enough to fill measuring cup to 1 3/4 cup level.
In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or
oil and cider vinegar with a wire whisk or fork. Pour mixture into bread
pan.
Measure and blend together all dry ingredients, except yeast, with a whisk
or fork. Place into bread pan on top of liquid ingredients. Add yeast on
top of dry ingredients. Lock pan into bread maker.
Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color.
Press START/STOP button to turn bread maker on. When mixing/kneading
action begins, use a rubber scraper to assist in mixing for a few minutes.
The machine will then mix the thick batter by itself. The mixture will
not form into a ball of dough, but will be a thick batter that will take
on a swirled appearance on top after about 10 minutes of mixing. After
mixing, the bread maker will then go through the rise cycles and be baked. When the loaf is done, turn bread maker off by holding START/STOP button
down for 3 seconds or until the red signal light goes out. Remove bread
pan using pot holders. Invert pan to remove loaf and cool on rack
completely before slicing.
This recipe yields a 2 pound loaf of bread that will be about 5 inches
high.
Three Variations on GF Bread
http://www.food.com/recipe/3-variations-of-a-gluten-free-bread-recipe-bread-machine-308592
White Bread
Ingredients:
* 2 cups rice flour
* 1/2 cup potato starch
* 1/2 cup tapioca flour
* 2 1/2 teaspoons xanthan gum (or guar gum)
* 2/3 cup powdered milk (or 1/2 non diary substitute)
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons egg substitute (optional)
* 3 tablespoons sugar
* 1 2/3 cups lukewarm water
* 1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
* 4 tablespoons butter, melted (or margarine)
* 1 teaspoon vinegar (or dough enhancer)
* 3 eggs, room temperature
Optional
* 1 tablespoon linseed, and (optional)
* 1 tablespoon of cut up sunflower seed (optional)
Directions:
Most of the ingredients can be placed straight into the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.).
Place 1 & 1/2 tablespoons yeast in bread pan.
Add all the flours, xanthan/guar gum, milk powder and salt.
Add the sugar.
Beat the eggs.
Combine all the water, the butter, vinegar, and eggs. (If your bread machine manual recipes call for warm water, use that. If it has a pre-heating cycle, put in at room temperature.).
Use the white bread setting at medium crust (if you have this selection). Alternatively 3-4 hour setting.
WHITE & BROWN:.
Exchange 1 cup or both cups of white rice flour for brown rice flour. The results are excellent.
TENDER BUTTERMILK BREAD:
A tasty bread with a distinctive flavor, it seems to stay fresh longer than other breads. Some lactose-intolerant celiacs can use buttermilk, so this may be a boon for them if they are allergic to the soy in some of the baby formulas or the coconut oil in most of nondairy substitutes.
Follow the recipe for White Bread, but substitute 1/2 cup powdered buttermilk for the milk powder and omit the vinegar. Follow bread machine making instructions as per normal.
-------
Basic Rice Bread
http://www.bread-maker.net/Bread-maker-recipes/Bread-maker-Gluten-Free-Basic-Rice-Bread.htm
Ingredients for one 2-lb loaf:
1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 teaspoon rice vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 teaspoons xanthan gum
3 eggs
1/2 cup water
1 1/2 teaspoons active dry yeast
Directions:
Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast. Mix will with a whisk. In a separate bowl, combine the eggs and water; beat lightly.
Place 1/2 the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start
Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool for 1 hour before slicing.
-----------
3 eggs, beaten
1 1/2 cups warm skim milk
1 tablespoon apple cider vinegar
1/4 cup olive oil
1/4 cup honey
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/2 cup garbanzo bean flour
2 cups rice flour
1 tablespoon active dry yeast
Mix room temperature eggs with warm milk in bread machine pan (Cuisinart). Add remaining ingredients up to salt. Mix xanthan gum through rice flour and add to liquids in pan. make a well in the middle for yeast. Set on gluten free setting (5; doesn't allow you to choose the loaf size).
234 calories
183
477
258
200
220
1156
-------
2728 / 10 slices = 273 calories / slice
kitchenmouse
nuffster
hybrid name
------------------------------------------------------------------------------------------------------------------------
Gluten-Free Bread
Ingredients:
Cooking Directions:
-------- ------------ --------------------------------
3 large eggs -- see * Note
9 ounces lukewarm water -- (90 to 95 degrees; 1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
2 cups white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast
* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water
or enough to fill measuring cup to 1 3/4 cup level.
In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or
oil and cider vinegar with a wire whisk or fork. Pour mixture into bread
pan.
Measure and blend together all dry ingredients, except yeast, with a whisk
or fork. Place into bread pan on top of liquid ingredients. Add yeast on
top of dry ingredients. Lock pan into bread maker.
Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color.
Press START/STOP button to turn bread maker on. When mixing/kneading
action begins, use a rubber scraper to assist in mixing for a few minutes.
The machine will then mix the thick batter by itself. The mixture will
not form into a ball of dough, but will be a thick batter that will take
on a swirled appearance on top after about 10 minutes of mixing. After
mixing, the bread maker will then go through the rise cycles and be baked. When the loaf is done, turn bread maker off by holding START/STOP button
down for 3 seconds or until the red signal light goes out. Remove bread
pan using pot holders. Invert pan to remove loaf and cool on rack
completely before slicing.
This recipe yields a 2 pound loaf of bread that will be about 5 inches
high.
Three Variations on GF Bread
http://www.food.com/recipe/3-variations-of-a-gluten-free-bread-recipe-bread-machine-308592
White Bread
Ingredients:
* 2 cups rice flour
* 1/2 cup potato starch
* 1/2 cup tapioca flour
* 2 1/2 teaspoons xanthan gum (or guar gum)
* 2/3 cup powdered milk (or 1/2 non diary substitute)
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons egg substitute (optional)
* 3 tablespoons sugar
* 1 2/3 cups lukewarm water
* 1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
* 4 tablespoons butter, melted (or margarine)
* 1 teaspoon vinegar (or dough enhancer)
* 3 eggs, room temperature
Optional
* 1 tablespoon linseed, and (optional)
* 1 tablespoon of cut up sunflower seed (optional)
Directions:
Most of the ingredients can be placed straight into the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.).
Place 1 & 1/2 tablespoons yeast in bread pan.
Add all the flours, xanthan/guar gum, milk powder and salt.
Add the sugar.
Beat the eggs.
Combine all the water, the butter, vinegar, and eggs. (If your bread machine manual recipes call for warm water, use that. If it has a pre-heating cycle, put in at room temperature.).
Use the white bread setting at medium crust (if you have this selection). Alternatively 3-4 hour setting.
WHITE & BROWN:.
Exchange 1 cup or both cups of white rice flour for brown rice flour. The results are excellent.
TENDER BUTTERMILK BREAD:
A tasty bread with a distinctive flavor, it seems to stay fresh longer than other breads. Some lactose-intolerant celiacs can use buttermilk, so this may be a boon for them if they are allergic to the soy in some of the baby formulas or the coconut oil in most of nondairy substitutes.
Follow the recipe for White Bread, but substitute 1/2 cup powdered buttermilk for the milk powder and omit the vinegar. Follow bread machine making instructions as per normal.
-------
Basic Rice Bread
http://www.bread-maker.net/Bread-maker-recipes/Bread-maker-Gluten-Free-Basic-Rice-Bread.htm
Ingredients for one 2-lb loaf:
1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 teaspoon rice vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 teaspoons xanthan gum
3 eggs
1/2 cup water
1 1/2 teaspoons active dry yeast
Directions:
Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast. Mix will with a whisk. In a separate bowl, combine the eggs and water; beat lightly.
Place 1/2 the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start
Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool for 1 hour before slicing.
-----------
Friday, September 16, 2011
Roast Chicken (Basic)
4.5 to 5 lb chicken
herbs: thyme, rosemary sprigs
salt, pepper
garlic cloves, chopped (6-7)
wash and dry chicken with warm water. allow chicken to warm to near room temperature.
preheat oven to 450.
separate skin from chicken by wiggling fingers / hand under skin, without breaking it. rub salt and pepper under skin, inside cavity of chicken and on top of skin. evenly distribute chopped garlic under skin adn inside cavity. insert sprigs of thyme and rosemary under skin, all over, and place remainder in cavity.
place chicken on roasting rack or rotisserie spits over 1 inch diced vegetables (potatoes, carrots, broccoli, etc...)
Bake at 450 for 20 minutes. reduce oven temp to 400. roast for an additional 40 minutes.
herbs: thyme, rosemary sprigs
salt, pepper
garlic cloves, chopped (6-7)
wash and dry chicken with warm water. allow chicken to warm to near room temperature.
preheat oven to 450.
separate skin from chicken by wiggling fingers / hand under skin, without breaking it. rub salt and pepper under skin, inside cavity of chicken and on top of skin. evenly distribute chopped garlic under skin adn inside cavity. insert sprigs of thyme and rosemary under skin, all over, and place remainder in cavity.
place chicken on roasting rack or rotisserie spits over 1 inch diced vegetables (potatoes, carrots, broccoli, etc...)
Bake at 450 for 20 minutes. reduce oven temp to 400. roast for an additional 40 minutes.
Saturday, September 10, 2011
Gluten Free Bread Loaf
Vegetarian Times Issue: October 1, 2007 p.75 — Member Rating: -
A good recipe for homemade bread is worth its weight in gold to gluten-intolerant bakers. This soft, chewy loaf fits the bill.
Ingredient List
Makes 1 loaf (10 slices)
* 1 tsp. sugar
* 1 0.75-oz. pkg. yeast
* 1 cup brown rice flour
* 1 cup sunflower seeds
* 1/2 cup ground flaxseeds or flaxseed meal
* 1/2 cup potato starch
* 1/4 cup soy flour
* 1/4 cup tapioca flour or starch
* 1 Tbs. xanthan gum
* 1 tsp. salt
* 2 eggs
* 2 egg whites
* 1/2 cup soymilk or rice milk
* 1/4 cup olive oil
* 1/4 cup molasses
* 1 Tbs. apple cider vinegar
Directions
1. Coat 9- x 5-inch loaf pan with cooking spray. Combine sugar and 1/4 cup warm water. Sprinkle yeast on top, then stir to combine. Set aside.
2. Whisk together rice flour, sunflower seeds, flaxseeds, potato starch, soy flour, tapioca flour, xanthan gum, and salt in large bowl. In separate bowl, whisk together eggs, egg whites, soymilk, oil, molasses, and vinegar.
3. Add dry ingredients to egg mixture, and beat with electric mixer on low speed 1 minute. Add yeast mixture, increase mixer speed to medium-high, and beat 3 minutes. Pour batter into prepared loaf pan; let rise 1 hour in warm place.
4. Preheat oven to 350˚F. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark but the inside will be soft and moist). Cool 10 minutes, then turn out onto cutting board, and slice.
Nutritional Information
Per SLICE: Calories: 315, Protein: 10g, Total fat: 16g, Saturated fat: 2g, Carbs: 38g, Cholesterol: 42mg, Sodium: 278mg, Fiber: 5g, Sugars: 6g
A good recipe for homemade bread is worth its weight in gold to gluten-intolerant bakers. This soft, chewy loaf fits the bill.
Ingredient List
Makes 1 loaf (10 slices)
* 1 tsp. sugar
* 1 0.75-oz. pkg. yeast
* 1 cup brown rice flour
* 1 cup sunflower seeds
* 1/2 cup ground flaxseeds or flaxseed meal
* 1/2 cup potato starch
* 1/4 cup soy flour
* 1/4 cup tapioca flour or starch
* 1 Tbs. xanthan gum
* 1 tsp. salt
* 2 eggs
* 2 egg whites
* 1/2 cup soymilk or rice milk
* 1/4 cup olive oil
* 1/4 cup molasses
* 1 Tbs. apple cider vinegar
Directions
1. Coat 9- x 5-inch loaf pan with cooking spray. Combine sugar and 1/4 cup warm water. Sprinkle yeast on top, then stir to combine. Set aside.
2. Whisk together rice flour, sunflower seeds, flaxseeds, potato starch, soy flour, tapioca flour, xanthan gum, and salt in large bowl. In separate bowl, whisk together eggs, egg whites, soymilk, oil, molasses, and vinegar.
3. Add dry ingredients to egg mixture, and beat with electric mixer on low speed 1 minute. Add yeast mixture, increase mixer speed to medium-high, and beat 3 minutes. Pour batter into prepared loaf pan; let rise 1 hour in warm place.
4. Preheat oven to 350˚F. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark but the inside will be soft and moist). Cool 10 minutes, then turn out onto cutting board, and slice.
Nutritional Information
Per SLICE: Calories: 315, Protein: 10g, Total fat: 16g, Saturated fat: 2g, Carbs: 38g, Cholesterol: 42mg, Sodium: 278mg, Fiber: 5g, Sugars: 6g
Thursday, August 25, 2011
Almond Gazpacho
Malaga Almond Gazpacho
Gourmet | August 2002
Adapted from Parador de Gibralfaro, Málaga, Spain
yield: Makes 4 servings
active time: 30 minutes
total time: 3 1/2 hours
Ajo Blanco Malagueño
This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the...
ingredients
1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
1/4 lb whole blanched almonds (3/4 cup)
1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
2 cups ice water
Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)
print a shopping list for this recipe
preparation
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
Cooks' note:
·Gazpacho can be chilled up to 2 days.
Gourmet | August 2002
Adapted from Parador de Gibralfaro, Málaga, Spain
yield: Makes 4 servings
active time: 30 minutes
total time: 3 1/2 hours
Ajo Blanco Malagueño
This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the...
ingredients
1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
1/4 lb whole blanched almonds (3/4 cup)
1 tablespoon Sherry vinegar (preferably "reserva"), or to taste
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
2 cups ice water
Garnish: 24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/3 lb)
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preparation
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
Cooks' note:
·Gazpacho can be chilled up to 2 days.
Wednesday, August 17, 2011
Lentil Recipes
Armenian Red Lentil and Apricot Stew
Serves 4 to 6
INGREDIENTS:
1 tablespoon olive oil
1 small sweet onion, diced
2 carrots, peeled and finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
salt, to taste
1 1/2 cups red lentils, rinsed and sorted through
5 (or more) cups water or chicken broth
1/2 cup dried apricots, finely chopped
1 Tbsp lemon juice
Directions:
1. Heat the oil in a pot over medium heat. Add onion and carrots. Saute for about 10 minutes, or until vegetables begin to soften.
2. Stir in the cumin and coriander. Reduce heat, cover, and cook vegetables another ten minutes.
3. Add the lentils, apricots, salt to taste, and enough water (or broth) to cover. Bring to a boil, then reduce the heat to medium low. Cook for 15 to 20 minutes, or until the lentils, apricots and vegetables are tender.
4. Stir in lemon juice. If soup begins to thicken too much, add a little more liquid.
5. Remove from the heat. Blend with immersion blender.
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Red Lentil Dal
Bon Appétit | March 1999
yield: Serves 4
This traditional Indian dish is usually served with basmati rice or Indian bread.
Ingredients
1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils*
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup basmati rice,* cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.
Serves 4 to 6
INGREDIENTS:
1 tablespoon olive oil
1 small sweet onion, diced
2 carrots, peeled and finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
salt, to taste
1 1/2 cups red lentils, rinsed and sorted through
5 (or more) cups water or chicken broth
1/2 cup dried apricots, finely chopped
1 Tbsp lemon juice
Directions:
1. Heat the oil in a pot over medium heat. Add onion and carrots. Saute for about 10 minutes, or until vegetables begin to soften.
2. Stir in the cumin and coriander. Reduce heat, cover, and cook vegetables another ten minutes.
3. Add the lentils, apricots, salt to taste, and enough water (or broth) to cover. Bring to a boil, then reduce the heat to medium low. Cook for 15 to 20 minutes, or until the lentils, apricots and vegetables are tender.
4. Stir in lemon juice. If soup begins to thicken too much, add a little more liquid.
5. Remove from the heat. Blend with immersion blender.
----
Red Lentil Dal
Bon Appétit | March 1999
yield: Serves 4
This traditional Indian dish is usually served with basmati rice or Indian bread.
Ingredients
1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils*
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup basmati rice,* cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.
Friday, August 05, 2011
Breaded Broiled Scallops
4 Servings
Ingredients
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.
NOTES: Lots of people say to use less breadcrumbs
Ingredients
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
Bake in pre-heated oven until scallops are firm, about 20 minutes.
NOTES: Lots of people say to use less breadcrumbs
Tuesday, July 19, 2011
Party Appetizers
http://www.clicker.com/web/chow-tips/how-to-make-a-beautiful-hummus-appetizer-1892128/
Hummus in Cucumber "Cups"
2 cups canned chickpeas, drained and rinsed
1 7-oz. jar roasted red peppers, drained and chopped
1 clove garlic, chopped
1/3 cup tahini
1/4 cup lemon juice (from 1 large lemon)
3 tablespoons olive oil
1/4 teaspoon ground cumin
Salt and pepper
2 English cucumbers
Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 T bsp. hot water in food processor and puree until smooth. Taste and adjust seasoning as desired.
Peel cucumbers, leaving alternating strip of peel on, so the cucumber looks striped. Cut cucumbers into 2-inch-thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup.
Fill each cup with hummus and serve.
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Hummus in Cucumber "Cups"
2 cups canned chickpeas, drained and rinsed
1 7-oz. jar roasted red peppers, drained and chopped
1 clove garlic, chopped
1/3 cup tahini
1/4 cup lemon juice (from 1 large lemon)
3 tablespoons olive oil
1/4 teaspoon ground cumin
Salt and pepper
2 English cucumbers
Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 T bsp. hot water in food processor and puree until smooth. Taste and adjust seasoning as desired.
Peel cucumbers, leaving alternating strip of peel on, so the cucumber looks striped. Cut cucumbers into 2-inch-thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup.
Fill each cup with hummus and serve.
----------
Wednesday, July 06, 2011
Cold Soups
Minted Pea Soup
Gourmet | June 1999
Louisa Service, London, England
This recipe can be prepared in 45 minutes or less but may require additional sitting time.
Even though it might seem odd to use frozen peas during fresh pea season, they are infinitely easier to deal with than fresh peas in the pod — particularly when making a quick dish such as this soup whizzed up in a blender.
Yield: Makes about 8 cups
Ingredients
1 small onion
2 tablespoons unsalted butter
2 pounds frozen peas
5 cups chicken stock or low-salt broth
1 cup packed fresh mint leaves
1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)
Preparation
Finely chop onion.
In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened.
Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes.
Stir in mint and remaining 2 cups stock and remove pan from heat.
In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.)
Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste.
If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.
-------------
Chilled Artichoke Soup
12oz canned artichokes
3/4 pint chicken stock (1.5 cups)
1/4 tsp dried oregano (omitted)
2tbs lemon juice
1/2 pint skim milk (1 cup)
salt and pepper (omitted add'l salt, used white pepper)
paprika (omitted)
Drain and rinse the artichoke hearts and then blitz them in a blender or food processor with half the chicken stock until smooth. Add in and blend the rest of the ingredients except the paprika. Chill.
Serve in individual bowls and sprinkle the top with paprika just before taking to the table.
(Tested 7/19/2011 -- used white pepper instead of black, no paprika; used 3 small fresh thyme sprigs from roof garden; no add'l salt. I would use a higher proportion of artichoke hearts to broth and milk next time. This was a very thin soup, though it was delicious.)
---
Cold Korean Cucumber Soup (
Ingredients
2 cucumbers
2 cups chicken broth, degreased
1 cup water
1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon sesame oil
1-1/2 teaspoons sugar
1 teaspoon white pepper
4 green onions, chopped on the diagonal
2 tablespoons toasted sesame seeds
15 to 20 ice cubes
If the cucumbers are waxy, peel them. If the skin is thin and unwaxed, leave it on. Cut the cucumber into matchstick julienne, about 2 inches in length. To make the soup more attractive, cut the ends of the matchsticks on the diagonal.
In a large serving bowl, mix together the chicken broth, water, cider vinegar, soy sauce, sesame oil, sugar and white pepper. Stir in the cucumber and green onions. Chill well.
Just before serving, stir the ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.
http://www.globalgourmet.com/destinations/korea/cold-cucumber-soup.html#axzz1RwTMu3Ct
(Tested recipe 7/13/2011 -- very good.)
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Chilled Corn Soup
Recipe by Aran Goyoaga, Cannelle et Vanille blog. Originally featured in the Special Summer Issue of Everyday Food magazine. (Reprinted with permission)
Serves 6
Active Time: 45 min
Total Time: 45 min + chilling
Ingredients:
8 ears corn, husks and silk removed
2 cups whole milk
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium shallots, roughly chopped
2 garlic cloves, roughly chopped
coarse salt and ground pepper
1 red bell pepper, diced small
4 scallions (white and light-green parts only), thinly sliced
chopped fresh cilantro leaves or cilantro flowers (optional), for serving
1. Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
2. Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
3. In batches, fill blender halfway with soup and purée until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup to taste with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.
Nutritional Information per serving: 271 cal; 15 g fat (5 g sat fat); 9 g protein; 32 g carb; 3 g fiber
Gourmet | June 1999
Louisa Service, London, England
This recipe can be prepared in 45 minutes or less but may require additional sitting time.
Even though it might seem odd to use frozen peas during fresh pea season, they are infinitely easier to deal with than fresh peas in the pod — particularly when making a quick dish such as this soup whizzed up in a blender.
Yield: Makes about 8 cups
Ingredients
1 small onion
2 tablespoons unsalted butter
2 pounds frozen peas
5 cups chicken stock or low-salt broth
1 cup packed fresh mint leaves
1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)
Preparation
Finely chop onion.
In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened.
Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes.
Stir in mint and remaining 2 cups stock and remove pan from heat.
In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.)
Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste.
If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.
-------------
Chilled Artichoke Soup
12oz canned artichokes
3/4 pint chicken stock (1.5 cups)
1/4 tsp dried oregano (omitted)
2tbs lemon juice
1/2 pint skim milk (1 cup)
salt and pepper (omitted add'l salt, used white pepper)
paprika (omitted)
Drain and rinse the artichoke hearts and then blitz them in a blender or food processor with half the chicken stock until smooth. Add in and blend the rest of the ingredients except the paprika. Chill.
Serve in individual bowls and sprinkle the top with paprika just before taking to the table.
(Tested 7/19/2011 -- used white pepper instead of black, no paprika; used 3 small fresh thyme sprigs from roof garden; no add'l salt. I would use a higher proportion of artichoke hearts to broth and milk next time. This was a very thin soup, though it was delicious.)
---
Cold Korean Cucumber Soup (
Ingredients
2 cucumbers
2 cups chicken broth, degreased
1 cup water
1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon sesame oil
1-1/2 teaspoons sugar
1 teaspoon white pepper
4 green onions, chopped on the diagonal
2 tablespoons toasted sesame seeds
15 to 20 ice cubes
If the cucumbers are waxy, peel them. If the skin is thin and unwaxed, leave it on. Cut the cucumber into matchstick julienne, about 2 inches in length. To make the soup more attractive, cut the ends of the matchsticks on the diagonal.
In a large serving bowl, mix together the chicken broth, water, cider vinegar, soy sauce, sesame oil, sugar and white pepper. Stir in the cucumber and green onions. Chill well.
Just before serving, stir the ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.
http://www.globalgourmet.com/destinations/korea/cold-cucumber-soup.html#axzz1RwTMu3Ct
(Tested recipe 7/13/2011 -- very good.)
----
Chilled Corn Soup
Recipe by Aran Goyoaga, Cannelle et Vanille blog. Originally featured in the Special Summer Issue of Everyday Food magazine. (Reprinted with permission)
Serves 6
Active Time: 45 min
Total Time: 45 min + chilling
Ingredients:
8 ears corn, husks and silk removed
2 cups whole milk
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium shallots, roughly chopped
2 garlic cloves, roughly chopped
coarse salt and ground pepper
1 red bell pepper, diced small
4 scallions (white and light-green parts only), thinly sliced
chopped fresh cilantro leaves or cilantro flowers (optional), for serving
1. Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
2. Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
3. In batches, fill blender halfway with soup and purée until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup to taste with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.
Nutritional Information per serving: 271 cal; 15 g fat (5 g sat fat); 9 g protein; 32 g carb; 3 g fiber
Friday, July 01, 2011
Cool Whip Cookies
Yield 3 dozen
Ingredients
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package lemon cake mix
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
Chill dough for an hour.
Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10-15 minutes. Bottoms of cookies should be brown.
Ingredients
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package lemon cake mix
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
Chill dough for an hour.
Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10-15 minutes. Bottoms of cookies should be brown.
Saturday, April 16, 2011
Pan Grilled Lamb Shoulder Chops
Ingredients
* 1/2 cup freshly squeezed lemon juice
* 2 tablespoons whole-grain mustard
* 1 tablespoon chopped fresh rosemary
* 3 cloves garlic, minced
* 1 teaspoon kosher salt, plus more to taste
* 1/2 cup extra-virgin olive oil
* Freshly ground black pepper, to taste
* Four 8- to 12-ounce lamb shoulder chops
Directions
To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.
Cook's note: This is the perfect workday-week recipe. In the morning before work, shake the lemony marinade and lamb chops in a plastic bag, and then store it in the refrigerator for the day. When you come home, you'll have ready-to-grill lamb chops waiting for you.
* 1/2 cup freshly squeezed lemon juice
* 2 tablespoons whole-grain mustard
* 1 tablespoon chopped fresh rosemary
* 3 cloves garlic, minced
* 1 teaspoon kosher salt, plus more to taste
* 1/2 cup extra-virgin olive oil
* Freshly ground black pepper, to taste
* Four 8- to 12-ounce lamb shoulder chops
Directions
To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.
Cook's note: This is the perfect workday-week recipe. In the morning before work, shake the lemony marinade and lamb chops in a plastic bag, and then store it in the refrigerator for the day. When you come home, you'll have ready-to-grill lamb chops waiting for you.
Monday, April 11, 2011
Caramelized Onion Tarts
Recipe With Phyllo
YIELD: Makes about 20 3-in. squares
TOTAL:45 MINUTES
Ingredients
7 sheets filo dough, thawed
5 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8-in.-thick slices
1 tablespoon fresh thyme leaves
Salt
freshly ground black pepper
Preparation
1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
Recipe 2
Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.
Ingredients
2 tablespoons vegetable oil
1 large sweet onion, thinly sliced
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 1/2 cups shredded Gruyère cheese OR Swiss cheese (about 6 ounces)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
Directions
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often. Remove the skillet from the heat and let cool to room temperature.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork.
Spread the onion mixture on the pastry to the rim. Sprinkle with the cheeses and chives.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Cut into 24 (3x2-inch) rectangles. Serve warm.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
onion and blue cheese tart
http://lunchfortwo.typepad.com/my_weblog/2007/02/onion_and_blue_.html
1 sheet of Pepperidge Farm Frozen Pastry [they come two to a box], thawed about 30 mins
filling
2 Tbs olive or canola oil
4 yellow onions, sliced
1 teaspoon grated lemon rind
6 1/2 oz crumbly blue cheese (roquefort is very good in this recipe)
3 oz small, oil-cured, pitted black olives
2 Tbs fresh thyme, leaves pulled off stalks
fresh ground black pepper
pre-heat oven to 400. Roll out the pastry on a lightly floured surface until it is a rough rectangle shape and about 1/8 of an inch thick. [when you take it out of the box it is 1/4 inch thick to give you an idea] Line a cookie sheet with parchment paper and put the pastry on it.
cook the oil, onions, and lemon rind in a frying pan over a medium heat. you want the onions soft and golden brown. turn of the heat and let them cool slightly.
Sprinkle the cheese evenly over the pastry, leaving a 1 inch or less border. Top with the cooked onions, olives, thyme leaves and pepper. fold over the corners to make a neat looking border. Bake 23-30 minutes until the pastry is puffed and golden. Serve warm....
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Cheese and Caramelized Onion Tart
This is another one from Nigel Slater's Appetite. This was the first time I had worked with store-bought puff pastry (or any kind of puff pastry for that matter). It's a great way to make something elegant with relatively little effort.
Though the technique is easy, this particular recipe is not quick, because you need to caramelize the onions. I think it took at least an hour, possibly longer - I didn't really keep track, because I was puttering around the kitchen with a friend, making other stuff, and just giving the onions the odd stir now and then. If you were pressed for time, I think the tart would be equally delicious with sauteed mushrooms, or cooked spinach, or thinly sliced artichoke hearts, or perhaps some sauteed eggplant and tomato, or...the possibilities are endless. Expect to see other tarts appear in this blog. (Though probably not right away - with the richness of the puff pastry and the cheese, this is definitely a "sometimes food".)
I served this cut up into itty bitty squares as a party snack, but it would work as a main dish paired with a nice green salad.
The Ingredients
1 sheet (1/2 lb. of pastry) from a package of pre-rolled frozen puff pastry (I used Pepperidge Farm, which is just about the only brand of frozen puff-pastry I ever see around here.) Ambitious types may, of course, roll their own.
6 medium onions, halved and sliced (The thinner the slices, the faster your onions will caramelize. However, thicker slices will give a more substantial texture and will be less likely to burn. We went for 1/4 inch thick slices. This also looks like an impossibly large pile of onions, but it cooks down to next to nothing.)
3 tbsp. butter
4-5 oz. good melting cheese (I used a domestic fontina, which was good, but I think next time I would have picked something slightly sharper, like a real Italian fontina or maybe a Gruyere, and used a bit less of it. Slater actually suggests Taleggio, which is not carried by my local supermarket, or Camembert.)
Leaves from a few sprigs fresh thyme
The Steps
In your largest skillet, melt the butter over medium-low heat. Pile in the onions, and cook, stirring now and then, until the onions are deep golden-brown and caramelized, at least 45 minutes, possibly longer.
If you're like me, you're probably going to spend the first twenty minutes of this process looking at the onions and thinking, "Uh oh, they're not getting brown. It's not going to work." Patience. It will work.
Thaw the puff pastry according to package directions. Lightly flour a baking sheet and unroll the puff pastry onto it.
Score the pastry lightly with a knife to create a 1/2 inch border around the edges. Prick the area inside the border all over with a fork.
Cut the cheese into small slices or break it up into small chunks.
Spread the caramelized onions over the puff pastry inside the scored border. Tuck bits of cheese into the onion mixture.
Bake in a 425 degree oven for 15-20 minutes, until the pastry is puffed and golden and the cheese is melted.
Cut into squares and serve.
YIELD: Makes about 20 3-in. squares
TOTAL:45 MINUTES
Ingredients
7 sheets filo dough, thawed
5 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8-in.-thick slices
1 tablespoon fresh thyme leaves
Salt
freshly ground black pepper
Preparation
1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.
3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
Recipe 2
Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.
Ingredients
2 tablespoons vegetable oil
1 large sweet onion, thinly sliced
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 1/2 cups shredded Gruyère cheese OR Swiss cheese (about 6 ounces)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
Directions
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often. Remove the skillet from the heat and let cool to room temperature.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork.
Spread the onion mixture on the pastry to the rim. Sprinkle with the cheeses and chives.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Cut into 24 (3x2-inch) rectangles. Serve warm.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
onion and blue cheese tart
http://lunchfortwo.typepad.com/my_weblog/2007/02/onion_and_blue_.html
1 sheet of Pepperidge Farm Frozen Pastry [they come two to a box], thawed about 30 mins
filling
2 Tbs olive or canola oil
4 yellow onions, sliced
1 teaspoon grated lemon rind
6 1/2 oz crumbly blue cheese (roquefort is very good in this recipe)
3 oz small, oil-cured, pitted black olives
2 Tbs fresh thyme, leaves pulled off stalks
fresh ground black pepper
pre-heat oven to 400. Roll out the pastry on a lightly floured surface until it is a rough rectangle shape and about 1/8 of an inch thick. [when you take it out of the box it is 1/4 inch thick to give you an idea] Line a cookie sheet with parchment paper and put the pastry on it.
cook the oil, onions, and lemon rind in a frying pan over a medium heat. you want the onions soft and golden brown. turn of the heat and let them cool slightly.
Sprinkle the cheese evenly over the pastry, leaving a 1 inch or less border. Top with the cooked onions, olives, thyme leaves and pepper. fold over the corners to make a neat looking border. Bake 23-30 minutes until the pastry is puffed and golden. Serve warm....
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Cheese and Caramelized Onion Tart
This is another one from Nigel Slater's Appetite. This was the first time I had worked with store-bought puff pastry (or any kind of puff pastry for that matter). It's a great way to make something elegant with relatively little effort.
Though the technique is easy, this particular recipe is not quick, because you need to caramelize the onions. I think it took at least an hour, possibly longer - I didn't really keep track, because I was puttering around the kitchen with a friend, making other stuff, and just giving the onions the odd stir now and then. If you were pressed for time, I think the tart would be equally delicious with sauteed mushrooms, or cooked spinach, or thinly sliced artichoke hearts, or perhaps some sauteed eggplant and tomato, or...the possibilities are endless. Expect to see other tarts appear in this blog. (Though probably not right away - with the richness of the puff pastry and the cheese, this is definitely a "sometimes food".)
I served this cut up into itty bitty squares as a party snack, but it would work as a main dish paired with a nice green salad.
The Ingredients
1 sheet (1/2 lb. of pastry) from a package of pre-rolled frozen puff pastry (I used Pepperidge Farm, which is just about the only brand of frozen puff-pastry I ever see around here.) Ambitious types may, of course, roll their own.
6 medium onions, halved and sliced (The thinner the slices, the faster your onions will caramelize. However, thicker slices will give a more substantial texture and will be less likely to burn. We went for 1/4 inch thick slices. This also looks like an impossibly large pile of onions, but it cooks down to next to nothing.)
3 tbsp. butter
4-5 oz. good melting cheese (I used a domestic fontina, which was good, but I think next time I would have picked something slightly sharper, like a real Italian fontina or maybe a Gruyere, and used a bit less of it. Slater actually suggests Taleggio, which is not carried by my local supermarket, or Camembert.)
Leaves from a few sprigs fresh thyme
The Steps
In your largest skillet, melt the butter over medium-low heat. Pile in the onions, and cook, stirring now and then, until the onions are deep golden-brown and caramelized, at least 45 minutes, possibly longer.
If you're like me, you're probably going to spend the first twenty minutes of this process looking at the onions and thinking, "Uh oh, they're not getting brown. It's not going to work." Patience. It will work.
Thaw the puff pastry according to package directions. Lightly flour a baking sheet and unroll the puff pastry onto it.
Score the pastry lightly with a knife to create a 1/2 inch border around the edges. Prick the area inside the border all over with a fork.
Cut the cheese into small slices or break it up into small chunks.
Spread the caramelized onions over the puff pastry inside the scored border. Tuck bits of cheese into the onion mixture.
Bake in a 425 degree oven for 15-20 minutes, until the pastry is puffed and golden and the cheese is melted.
Cut into squares and serve.
Friday, April 08, 2011
Brown Butter and Sage Sauce with Naked Ravioli
Brown Butter and Sage Sauce
Ingredients
# 1/2 lb. unsalted butter
# 1 cup fresh sage leaves
# Fresh ground pepper
# 1 cup water
Cooking Directions
Melt half of the butter in a sauté pan with the sage, over medium-low heat.
Once sage and butter start to get golden brown, add the pepper and the water little by little.
Keep stirring and adding water on a low flame until you have a creamy, velvety butter sauce.
If the sauce looks separated or too oily, add warm water; if too runny or too watery, keep on the fire and reduce.
Naked Ravioli
Ingredients
# 3 lbs. fresh baby spinach
# 1 tsp. baking soda
# 2 lbs. of fresh ricotta cheese
# 8 oz. parmesan cheese, grated
# 1 whole nutmeg, grated (or 2-3 tsp. ground nutmeg)
# 1 tsp fresh ground black pepper
# 2 eggs
# 1 Tbsp kosher salt
# 4 oz. parmesan cheese for topping
#
Cooking Directions
Bring a large pot of water to a boil and add the baking soda.
Add the spinach and let cook until it's completely wilted (about 4 minutes).
Strain the spinach, and then place in a clean kitchen towel to squeeze all of the water out. Place spinach on cutting board and chop. Not too big, but not completely minced.
In a separate bowl, mix the ricotta, parmesan, grated nutmeg, pepper, eggs, and salt until you have a uniform paste. Do not use a mixer or food processor -- you should use your hands.
Once ricotta mix is ready, add the chopped spinach and keep mixing until you have a uniform clump that's not too white, and not too green. You are welcome to add more spinach or ricotta to your taste. If it's still a bit wet, you can dust it with some flour, but only if you really need to.
Using two soup spoons, shape the mixture into quenelles (oval-shaped balls), and drop them on a sheet pan coated with non-stick spray.
Cook in the oven at 500 degrees for 5 minutes. Let rest for 2-3 minutes, then add to plates with a flat spatula. Be careful, as they are delicate and may fall apart.
Top each plate with Brown Butter Sage Sauce (CLICK HERE FOR RECIPE), and some nice shavings of parmesan cheese.
http://abcnews.go.com/GMA/recipe?id=8277372
---------
Emeril's Brown Butter Sage Sauce
(4 main course servings, 6 appetizer servings)
1/2 pound unsalted butter
2 tablespoons fresh sage eaves, minced
Salt
Pepper
In a skillet over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste.
Ingredients
# 1/2 lb. unsalted butter
# 1 cup fresh sage leaves
# Fresh ground pepper
# 1 cup water
Cooking Directions
Melt half of the butter in a sauté pan with the sage, over medium-low heat.
Once sage and butter start to get golden brown, add the pepper and the water little by little.
Keep stirring and adding water on a low flame until you have a creamy, velvety butter sauce.
If the sauce looks separated or too oily, add warm water; if too runny or too watery, keep on the fire and reduce.
Naked Ravioli
Ingredients
# 3 lbs. fresh baby spinach
# 1 tsp. baking soda
# 2 lbs. of fresh ricotta cheese
# 8 oz. parmesan cheese, grated
# 1 whole nutmeg, grated (or 2-3 tsp. ground nutmeg)
# 1 tsp fresh ground black pepper
# 2 eggs
# 1 Tbsp kosher salt
# 4 oz. parmesan cheese for topping
#
Cooking Directions
Bring a large pot of water to a boil and add the baking soda.
Add the spinach and let cook until it's completely wilted (about 4 minutes).
Strain the spinach, and then place in a clean kitchen towel to squeeze all of the water out. Place spinach on cutting board and chop. Not too big, but not completely minced.
In a separate bowl, mix the ricotta, parmesan, grated nutmeg, pepper, eggs, and salt until you have a uniform paste. Do not use a mixer or food processor -- you should use your hands.
Once ricotta mix is ready, add the chopped spinach and keep mixing until you have a uniform clump that's not too white, and not too green. You are welcome to add more spinach or ricotta to your taste. If it's still a bit wet, you can dust it with some flour, but only if you really need to.
Using two soup spoons, shape the mixture into quenelles (oval-shaped balls), and drop them on a sheet pan coated with non-stick spray.
Cook in the oven at 500 degrees for 5 minutes. Let rest for 2-3 minutes, then add to plates with a flat spatula. Be careful, as they are delicate and may fall apart.
Top each plate with Brown Butter Sage Sauce (CLICK HERE FOR RECIPE), and some nice shavings of parmesan cheese.
http://abcnews.go.com/GMA/recipe?id=8277372
---------
Emeril's Brown Butter Sage Sauce
(4 main course servings, 6 appetizer servings)
1/2 pound unsalted butter
2 tablespoons fresh sage eaves, minced
Salt
Pepper
In a skillet over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste.
Wednesday, April 06, 2011
Rack of Venison
Food and Wine: Charlie Palmer's Balsamic-Glazed Rack of Venison
Palmer recommends tender Cervena venison, a high-quality farmed meat from New Zealand. You can substitute other venison cuts, including tenderloin and leg steaks, for the elegant racks. He serves a sweet-sour red cabbage slaw alongside.
http://www.foodandwine.com/recipes/balsamic-glazed-rack-of-venison
Ingredients
1. 1/4 cup balsamic vinegar
2. 2 tablespoons olive oil
3. 1 1/2 tablespoons ketchup
4. 1 tablespoon Worcestershire sauce
5. Coarsely ground pepper
6. Kosher salt
7. 1 tablespoon canola oil
8. Two 1 1/ 4-pound venison racks, 4 chops each, frenched
Directions
1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teaspoon of salt.
2. Preheat the oven to 450°. In a nonreactive ovenproof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1 1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing the racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.
Notes
One Serving Calories 340 kcal, Protein 46 gm, Carbohydrate 3 gm, Cholesterol 169 mg, Total Fat 14.9 gm, Saturated Fat 3 gm.
------
Recipe 2
Preheat the oven to 400°F.
Blot the venison dry and generously salt all over. In a large ovenproof skillet, heat the oil over medium-high heat until very hot. Cook the venison racks, turning them with tongs, until deeply browned around their circumference, 8 to 10 minutes.
Transfer the skillet to the oven and roast to the desired doneness, 15 to 18 minutes for medium-rare, or when an instant-read thermometer registers 125°F
After 12 minutes, carefully transfer the skillet to the stove top and add the garlic, thyme sprigs, and 4 tablespoons of the butter, tilting the pan to let the ingredients mingle.
Baste the meat with the butter for 30 seconds.
Turn the racks over, baste again, and return to the oven to finish roasting.
When done, baste the meat once more and transfer the venison to a cutting board.Tent loosely with aluminum foil and let rest for 5 minutes.
----
Bacon-Wrapped Rack of Venison
There's one rule for venison: It should be served rare and hot. The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight, so plan accordingly.
A lush Zinfandel or Cabernet Sauvignon will complement the heartiness of the venison.
* SERVINGS: 4
* MAKE-AHEAD
Ingredients
1. One 1 1/2-pound rack of venison
2. 4 garlic cloves, smashed
3. 1/4 cup extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1/2 cup plus 2 tablespoons coarsely chopped cilantro
6. 6 thin slices of smoky bacon (3 ounces)
7. 1/2 cup chicken stock or canned low-sodium broth
8. 1 tablespoon unsalted butter
Directions
1. Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.
2. Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.
3. Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.
4. Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.
5. Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.
6. Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, mound the Kale with Garlic and Oven-Roasted Parsnips alongside and serve.
Make Ahead
The venison can be prepared through Step 3 and refrigerated for 6 hours; bring to room temperature before cooking.
Palmer recommends tender Cervena venison, a high-quality farmed meat from New Zealand. You can substitute other venison cuts, including tenderloin and leg steaks, for the elegant racks. He serves a sweet-sour red cabbage slaw alongside.
http://www.foodandwine.com/recipes/balsamic-glazed-rack-of-venison
Ingredients
1. 1/4 cup balsamic vinegar
2. 2 tablespoons olive oil
3. 1 1/2 tablespoons ketchup
4. 1 tablespoon Worcestershire sauce
5. Coarsely ground pepper
6. Kosher salt
7. 1 tablespoon canola oil
8. Two 1 1/ 4-pound venison racks, 4 chops each, frenched
Directions
1. In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teaspoon of salt.
2. Preheat the oven to 450°. In a nonreactive ovenproof skillet, heat the canola oil until shimmering. Set the venison racks bone side up in the skillet. Sear them over high heat, turning once, until browned, about 1 1/2 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing the racks 3 times with the glaze, until the meat is rare and an instant-read thermometer inserted in the meat reads 125°. Cover with foil and let rest for 10 minutes. Season with salt and pepper.
3. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce.
Notes
One Serving Calories 340 kcal, Protein 46 gm, Carbohydrate 3 gm, Cholesterol 169 mg, Total Fat 14.9 gm, Saturated Fat 3 gm.
------
Recipe 2
Preheat the oven to 400°F.
Blot the venison dry and generously salt all over. In a large ovenproof skillet, heat the oil over medium-high heat until very hot. Cook the venison racks, turning them with tongs, until deeply browned around their circumference, 8 to 10 minutes.
Transfer the skillet to the oven and roast to the desired doneness, 15 to 18 minutes for medium-rare, or when an instant-read thermometer registers 125°F
After 12 minutes, carefully transfer the skillet to the stove top and add the garlic, thyme sprigs, and 4 tablespoons of the butter, tilting the pan to let the ingredients mingle.
Baste the meat with the butter for 30 seconds.
Turn the racks over, baste again, and return to the oven to finish roasting.
When done, baste the meat once more and transfer the venison to a cutting board.Tent loosely with aluminum foil and let rest for 5 minutes.
----
Bacon-Wrapped Rack of Venison
There's one rule for venison: It should be served rare and hot. The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight, so plan accordingly.
A lush Zinfandel or Cabernet Sauvignon will complement the heartiness of the venison.
* SERVINGS: 4
* MAKE-AHEAD
Ingredients
1. One 1 1/2-pound rack of venison
2. 4 garlic cloves, smashed
3. 1/4 cup extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1/2 cup plus 2 tablespoons coarsely chopped cilantro
6. 6 thin slices of smoky bacon (3 ounces)
7. 1/2 cup chicken stock or canned low-sodium broth
8. 1 tablespoon unsalted butter
Directions
1. Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.
2. Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.
3. Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.
4. Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.
5. Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.
6. Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, mound the Kale with Garlic and Oven-Roasted Parsnips alongside and serve.
Make Ahead
The venison can be prepared through Step 3 and refrigerated for 6 hours; bring to room temperature before cooking.
Tuesday, April 05, 2011
Tomato, Goat Cheese, and Onion Tart
Gourmet | August 2002
yield: Makes 4 servings
active time: 20 minutes
total time: 35 minutes
Ingredients
* 1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
* 3 tablespoons olive oil
* 1 large onion, very thinly sliced
* 6 oz crumbled goat cheese (1 1/3 cups)
* 1 lb plum tomatoes, thinly sliced crosswise
* Garnish: fresh basil leaves
* Special equipment: a 9-inch tart pan with a removable bottom; pie weights or raw rice
print a shopping list for this recipe
Preparation
Preheat oven to 375°F.
If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
Preheat broiler.
Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
http://www.epicurious.com/recipes/food/views/Tomato-Goat-Cheese-and-Onion-Tart-106898#ixzz1IiYA3qUp
yield: Makes 4 servings
active time: 20 minutes
total time: 35 minutes
Ingredients
* 1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
* 3 tablespoons olive oil
* 1 large onion, very thinly sliced
* 6 oz crumbled goat cheese (1 1/3 cups)
* 1 lb plum tomatoes, thinly sliced crosswise
* Garnish: fresh basil leaves
* Special equipment: a 9-inch tart pan with a removable bottom; pie weights or raw rice
print a shopping list for this recipe
Preparation
Preheat oven to 375°F.
If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
Preheat broiler.
Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust (to prevent overbrowning).
Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
http://www.epicurious.com/recipes/food/views/Tomato-Goat-Cheese-and-Onion-Tart-106898#ixzz1IiYA3qUp
Ricotta Gnocci with Lemon Thyme Butter Sauce
Gnocchi:
250g ricotta cheese
¼ cup (25g) grated parmesan
1 egg, lightly beaten
½ cup (70g) all purpose flour
¼ cup finely chopped parsley
sea salt
freshly ground black pepper
extra grated parmesan, to serve
Sauce:
80g unsalted butter, room temperature
pinch of salt
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Start with the sauce: place all the ingredients in a small saucepan and cook over low heat, stirring, until the butter melts completely. Remove from heat and set aside.
Now, the gnocchi: place the ricotta, ¼ cup parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well until smooth – the ricotta cheese we have here in Brazil is a bit dry, so I started by breaking it with a fork and then added all the other ingredients. You'll see specks of ricotta in the gnocchi because I did not want to overmix the dough.
Transfer the mixture to a lightly greased or coated with cooking spray surface and shape into a long log; cut the gnocchi – they should be about 2cm.
Make indentations in each dough ball with a fork – I did not do that.
Cook the gnocchi in a large saucepan with boiling salted water – as soon as the balls come up to the surface, they will be almost ready; let them cook for another 30 seconds then remove them carefully from the pan, using a skimming ladle.
Heat the sauce, pour over the gnocchi, sprinkle with parmesan and serve at once.
Serves 2
http://technicolorkitcheninenglish.blogspot.com/2008/04/ricotta-gnocchi-with-lemon-thyme-butter.html
Lemon Thyme Butter Sauce
# 4 teaspoons butter
# 4 teaspoons extra-virgin olive oil
# 1/2 cup finely chopped shallots
# 1 tablespoon grated lemon rind
# 2 teaspoons chopped fresh thyme
# 2 teaspoons fresh lemon juice
# Dash of kosher salt
# 2 tablespoons shaved fresh Parmigiano-Reggiano cheese
# 1/4 teaspoon freshly ground black pepper
Heat butter and olive oil in a medium skillet over medium heat. Add shallots to pan; cook for 10 minutes or until tender, stirring occasionally (do not brown). Stir in lemon rind, thyme, juice, and dash of salt.
250g ricotta cheese
¼ cup (25g) grated parmesan
1 egg, lightly beaten
½ cup (70g) all purpose flour
¼ cup finely chopped parsley
sea salt
freshly ground black pepper
extra grated parmesan, to serve
Sauce:
80g unsalted butter, room temperature
pinch of salt
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Start with the sauce: place all the ingredients in a small saucepan and cook over low heat, stirring, until the butter melts completely. Remove from heat and set aside.
Now, the gnocchi: place the ricotta, ¼ cup parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well until smooth – the ricotta cheese we have here in Brazil is a bit dry, so I started by breaking it with a fork and then added all the other ingredients. You'll see specks of ricotta in the gnocchi because I did not want to overmix the dough.
Transfer the mixture to a lightly greased or coated with cooking spray surface and shape into a long log; cut the gnocchi – they should be about 2cm.
Make indentations in each dough ball with a fork – I did not do that.
Cook the gnocchi in a large saucepan with boiling salted water – as soon as the balls come up to the surface, they will be almost ready; let them cook for another 30 seconds then remove them carefully from the pan, using a skimming ladle.
Heat the sauce, pour over the gnocchi, sprinkle with parmesan and serve at once.
Serves 2
http://technicolorkitcheninenglish.blogspot.com/2008/04/ricotta-gnocchi-with-lemon-thyme-butter.html
Lemon Thyme Butter Sauce
# 4 teaspoons butter
# 4 teaspoons extra-virgin olive oil
# 1/2 cup finely chopped shallots
# 1 tablespoon grated lemon rind
# 2 teaspoons chopped fresh thyme
# 2 teaspoons fresh lemon juice
# Dash of kosher salt
# 2 tablespoons shaved fresh Parmigiano-Reggiano cheese
# 1/4 teaspoon freshly ground black pepper
Heat butter and olive oil in a medium skillet over medium heat. Add shallots to pan; cook for 10 minutes or until tender, stirring occasionally (do not brown). Stir in lemon rind, thyme, juice, and dash of salt.
Wednesday, March 16, 2011
Brown Rice Quiche Crust
Brown Rice Crust:
* 2 cups of cooked brown rice
* 1/4 cup of grated cheese
* 1 egg
Preheat the oven to 450 degrees.
Mix the rice, cheese, and egg in a bowl.
Press the rice mixture into the bottom and along the sides of a pie plate, about 1/4 inch thick.
Bake until the edges and bottom just start turning golden brown, about 5-7 minutes. Don’t over-bake the crust because it will continue to brown when you pop it back into the oven with your filling.
This crust works great for quiche, savory pies, and even deep-dish pizzas.
* 2 cups of cooked brown rice
* 1/4 cup of grated cheese
* 1 egg
Preheat the oven to 450 degrees.
Mix the rice, cheese, and egg in a bowl.
Press the rice mixture into the bottom and along the sides of a pie plate, about 1/4 inch thick.
Bake until the edges and bottom just start turning golden brown, about 5-7 minutes. Don’t over-bake the crust because it will continue to brown when you pop it back into the oven with your filling.
This crust works great for quiche, savory pies, and even deep-dish pizzas.
Wednesday, January 19, 2011
Valentine's Day Menu
Fondue 1
* 1 clove garlic
* 1 cup (235ml) dry white wine, the dryer the better
* 1/2lb (225g) Gruyère cheese
* 1/2lb (225g) Emmental cheese, or Norwegian Jarlsberg
* 2 tbsp (30g) cornstarch
* 1 tbsp (15ml) Kirsch, or Vodka if you are being daring
* 1/2 tsp (7g) dry mustard powder
* Juice of one lemon
* Nutmeg
* 1 large baguette
1. Cut (or tear) the baguette into bite sized chunks of bread. Each chunk needs some crust so that it can be 'speared' by a fork.
2. Grate all the cheese, or cut it into small 1/4" (10mm) blocks. Grating is usually quicker and easier
3. Put the grated/cubed cheese in a bowl and mix in half the cornstarch. This is to stop the cheese sticking together too quickly. Do this by hand and ensure the cheese has a white power covering on every last piece.
4. Cut the garlic clove in half and wipe it around the inside of your fondue pot, to leave the essence of garlic in there. You can now throw away the garlic.
5. Mix the remaining cornstarch, the mustard powder and the Kirsch together.
6. Pour the wine and lemon juice into the pot and slowly bring it to the boil.
7. Keep the heat low, and wait until bubbles start appearing in the wine at the base of the pot.
8. Now start to add the cheese, a small handful at a time. Using the handle of a wooden spoon, or perhaps a strong chopstick, stir the cheese in the pot in a figure of eight pattern.
9. Once you start stirring you cannot stop until all the cheese is added. But don't rush, just keep adding the cheese a small handful at a time and wait until it has melted before adding more.
10. Your fondue mixture should now be thick and creamy. At this stage pour in the cornstarch, mustard and Kirsch mixture into the pot.
10a. If your fondue is too runny add some more cornstarch, but only a little at a time. Next time you make a fondue use just a little less wine, or a little more cheese.
10b. If your fondue is too lumpy then, alas, there isn't much you can do. You can still enjoy your fondue but next time make sure your cheese is in smaller cubes or grated pieces and that the cornstarch really is on every single piece. Also add the cheese a little more slowly so that it all gets the chance to melt.
10c. If your fondue starts to separate, just continue stirring in a figure of eight. It will come together eventually.
11. Remove the pot from the stove and put it on the table, with a heat source underneath it. You can stop stirring now - as your guests will continue to churn the cheese with their bread.
12. Grate some nutmeg into the pot and you are ready to serve.
Cheese Fondue
Gourmet | February 1966; reprinted September 2001
yield: Makes 6 servings
active time: 30 min
total time: 30 min
Active time: 30 min Start to finish: 30 min
Ingredients
* 1 garlic clove, halved crosswise
* 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
* 1 tablespoon cornstarch
* 2 teaspoons kirsch
* 1/2 lb Emmental cheese, coarsely grated (2 cups)
* 1/2 lb Gruyère , coarsely grated (2 cups)
* Accompaniment: cubes of French bread on fondue forks or long wooden skewers
* Special equipment: a fondue pot
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.
http://www.epicurious.com/recipes/food/views/Cheese-Fondue-105489#ixzz1BYNOOuit
Stuff to dip:
Fruits: sliced bananas, apples, pears, peaches, or pineapples, or dried fruit, orange sections, strawberries, cherries, raspberries, blackberries, or grapes. Whatever is seasonal.
Breads: mixed-grain and whole wheat breads, crusty French or Italian bread, pita wedges, fresh tortillas, tortilla chips, croissants, bread sticks, naan, focaccia, or baked polenta cubes. In my book, I include recipes for variations like chipotle or spicy bean fondue which go nicely with the fresh tortillas, etc.
Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.
Raw or roasted vegetables: brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.
Cakes and sweet things: angel food cake cubes, graham crackers, marshmallows, tiny brownies, tiny cookies, ladyfingers, shortbread, amaretti, biscotti, crystallized ginger chunks, or meringues.
Chocolate Fondue
1 lb. premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups heavy cream
In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.
* 1 clove garlic
* 1 cup (235ml) dry white wine, the dryer the better
* 1/2lb (225g) Gruyère cheese
* 1/2lb (225g) Emmental cheese, or Norwegian Jarlsberg
* 2 tbsp (30g) cornstarch
* 1 tbsp (15ml) Kirsch, or Vodka if you are being daring
* 1/2 tsp (7g) dry mustard powder
* Juice of one lemon
* Nutmeg
* 1 large baguette
1. Cut (or tear) the baguette into bite sized chunks of bread. Each chunk needs some crust so that it can be 'speared' by a fork.
2. Grate all the cheese, or cut it into small 1/4" (10mm) blocks. Grating is usually quicker and easier
3. Put the grated/cubed cheese in a bowl and mix in half the cornstarch. This is to stop the cheese sticking together too quickly. Do this by hand and ensure the cheese has a white power covering on every last piece.
4. Cut the garlic clove in half and wipe it around the inside of your fondue pot, to leave the essence of garlic in there. You can now throw away the garlic.
5. Mix the remaining cornstarch, the mustard powder and the Kirsch together.
6. Pour the wine and lemon juice into the pot and slowly bring it to the boil.
7. Keep the heat low, and wait until bubbles start appearing in the wine at the base of the pot.
8. Now start to add the cheese, a small handful at a time. Using the handle of a wooden spoon, or perhaps a strong chopstick, stir the cheese in the pot in a figure of eight pattern.
9. Once you start stirring you cannot stop until all the cheese is added. But don't rush, just keep adding the cheese a small handful at a time and wait until it has melted before adding more.
10. Your fondue mixture should now be thick and creamy. At this stage pour in the cornstarch, mustard and Kirsch mixture into the pot.
10a. If your fondue is too runny add some more cornstarch, but only a little at a time. Next time you make a fondue use just a little less wine, or a little more cheese.
10b. If your fondue is too lumpy then, alas, there isn't much you can do. You can still enjoy your fondue but next time make sure your cheese is in smaller cubes or grated pieces and that the cornstarch really is on every single piece. Also add the cheese a little more slowly so that it all gets the chance to melt.
10c. If your fondue starts to separate, just continue stirring in a figure of eight. It will come together eventually.
11. Remove the pot from the stove and put it on the table, with a heat source underneath it. You can stop stirring now - as your guests will continue to churn the cheese with their bread.
12. Grate some nutmeg into the pot and you are ready to serve.
Cheese Fondue
Gourmet | February 1966; reprinted September 2001
yield: Makes 6 servings
active time: 30 min
total time: 30 min
Active time: 30 min Start to finish: 30 min
Ingredients
* 1 garlic clove, halved crosswise
* 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
* 1 tablespoon cornstarch
* 2 teaspoons kirsch
* 1/2 lb Emmental cheese, coarsely grated (2 cups)
* 1/2 lb Gruyère , coarsely grated (2 cups)
* Accompaniment: cubes of French bread on fondue forks or long wooden skewers
* Special equipment: a fondue pot
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.
http://www.epicurious.com/recipes/food/views/Cheese-Fondue-105489#ixzz1BYNOOuit
Stuff to dip:
Fruits: sliced bananas, apples, pears, peaches, or pineapples, or dried fruit, orange sections, strawberries, cherries, raspberries, blackberries, or grapes. Whatever is seasonal.
Breads: mixed-grain and whole wheat breads, crusty French or Italian bread, pita wedges, fresh tortillas, tortilla chips, croissants, bread sticks, naan, focaccia, or baked polenta cubes. In my book, I include recipes for variations like chipotle or spicy bean fondue which go nicely with the fresh tortillas, etc.
Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.
Raw or roasted vegetables: brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.
Cakes and sweet things: angel food cake cubes, graham crackers, marshmallows, tiny brownies, tiny cookies, ladyfingers, shortbread, amaretti, biscotti, crystallized ginger chunks, or meringues.
Chocolate Fondue
1 lb. premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups heavy cream
In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.
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