Friday, March 30, 2007
Filleted Trout With Macadamia Nuts and Fried Capers
Thursday, March 29, 2007
Cooking Terms Explained Tongue: A variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow. Yogurt: Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid. Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat. Porridge: Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words "Putrid," "hORRId," and "sluDGE." Preheat: To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned when the food is put in, as well as when it is removed. Oven: Compact home incinerator used for disposing of bulky pieces of meat and poultry. Microwave Oven: Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment. Calorie: Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.
Fresh Asparagus Soup - 15.9g Carbs, 3.6g Fiber, 7.5g Sugar 1 lb fresh asparagus 3/4 cup chopped onion 1/2 cup vegetable broth 1 Tbsp butter 2 Tbsp all-purpose flour 1 tsp salt 1 pinch ground black pepper 1 1/4 cups vegetable broth 1 cup soy milk 1/2 cup yogurt 1 tsp lemon juice 1/4 cup grated Parmesan cheese 1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. 2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. 3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. 4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired. Servings per Recipe: 4 Nutrition per Serving: 158 Calories, 63 Calories from Fat, 7g Total Fat, 3.5g Saturated Fat, 15mg Cholesterol, 969mg Sodium, 385mg Potassium, 15.9g Total Carbs, 3.6g Dietary Fiber, 7.5g Sugars, 9.8g Protein
Fried Calamari With Spicy Anchovy Mayonnaise Ingredients 1 pounds Calamari Anchovy Mayonnaise: 1 egg -- at room temperature* 4 to 5 anchovy fillets 2 tablespoons lemon juice 1 tablespoons finely chopped parsley leaves 1/2 teaspoons cayenne 3/4 cup light olive oil or vegetable oil Calamari: 1 pounds fresh -- clean calamari 4 cup light olive oil or vegetable oil 1 cup all-purpose flour 1 cup graham cracker crumbs 1 teaspoons kosher salt Instructions The unusual idea of using graham cracker crumbs to flavor calamari came to Danny accidentally while enjoying a quick bite one afternoon at a San Francisco bar. He was with the cafe's first chef, Ali Barker, and while munching on some tender calamari tentacles, asked why they tasted so good. Barker answered: "I think it's cardamom. You know, the spice that tastes like graham crackers." The bar's chef revealed that he had used "nothing but flour, salt and pepper." Even though the two had mis-guessed the ingredients, the idea still sounded intriguing, and they experimented with a mixture of graham cracker crumbs and flour. The results were fantastic. The sugar in the crumbs caramelizes while the calamari are frying, allowing them to reach a perfect golden brown long before they've become overcooked and rubbery. Lastly, the sweet contrast with the spicy, salty dip is addictive. If you clean the calamari yourself, separate the tentacles from the body. Remove the ink sac and cartilage from inside the head, and under cold running water, peel the dark skin from the body. Rinse well. Anchovy Mayonnaise: 1 egg, at room temperature* 4 to 5 anchovy fillets 2 tablespoons lemon juice 1 tablespoon finely chopped parsley leaves 1/2 teaspoon cayenne 3/4 cup light olive oil or vegetable oil Calamari: 1 pound fresh, clean calamari 4 cups light olive oil or vegetable oil 1 cup all-purpose flour 1 cup graham cracker crumbs 1 teaspoon kosher salt In a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve. Cut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use. Pour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.) Combine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise. Funny Jokes
Dutch Lemon-Apple Cake Ingredients 2/3 cup butter 1/2 cup sugar 1 teaspoon finely shredded lemon peel 2 cups all-purpose flour 3 tablespoons butter 3/4 cup medium crushed cornflakes 1 teaspoon sugar 2 eggs 1/4 cup sugar 1 8-ounce carton dairy sour cream 1/2 teaspoon finely shredded lemon peel 5-1/2 cups sliced, peeled apples (5 to 6 medium) 1/2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon finely shredded lemon peel Directions 1. For crust, in a medium bowl, beat 2/3 cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and 1 teaspoon lemon peel; beat until combined. Beat in flour until crumbly. Press into the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until edges are lightly golden. Remove from oven; set aside. 2. In a medium skillet, melt the 3 tablespoons butter. Add cornflakes and the 1 teaspoon sugar. Cook and stir over medium heat for 1 to 2 minutes or until cornflakes are lightly browned. Remove from heat; set aside. 3. In a medium bowl, beat eggs until foamy. Add the 1/4 cup sugar; beat until thick and lemon colored (about 5 minutes). Fold in sour cream and the 1/2 teaspoon lemon peel. 4. In a large saucepan, bring the apples and a small amount of water to boiling; reduce heat. Cover and simmer for 3 minutes or until apples are just tender. Drain well. Cool slightly. 5. In a small bowl, combine 1/2 cup sugar, the cinnamon, and 1 teaspoon lemon peel. Toss with the apple slices. Arrange coated slices over baked crust. Pour sour cream mixture evenly over apples. Sprinkle with cornflake mixture. 6. Bake in the 350 degree F oven about 35 minutes or until apples are tender and topping is golden brown. Cool slightly. Cut into squares. Makes 12 servings. Blog of the Day Award (BOTDA) Award Code
Asparagus Quiche Ingredients 1 recipe Pastry for Single-Crust Pie (see recipe below) 1/2 pound asparagus, trimmed* and cut into 1-inch pieces (about 1-1/3 cups) 1/2 cup shredded Swiss cheese (2 ounces) 6 eggs 1/2 cup dairy sour cream 1 cup milk 1 tablespoon dried minced onion 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground white pepper Directions 1. Roll pastry to a 13-inch circle; ease into a 9-inch deep-dish pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge. (Or fit pastry into a 9-inch pie plate and flute edge high.) Line the pastry in pie plate with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes or until the pastry is set and dry. 2. Meanwhile, in a saucepan, cook asparagus in a small amount of boiling water for about 5 minutes or until just crisp-tender. Drain thoroughly. Arrange asparagus in bottom of pastry shell; sprinkle with cheese. 3. In a mixing bowl, beat eggs. Blend in sour cream. Then, stir in milk, onion, salt, and pepper. Pour over asparagus and cheese in pastry shell. 4. Bake in a 375 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Remove from oven; let stand for 10 minutes before cutting into wedges. Makes 8 side-dish servings. Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. *Note: To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases at the place where the spears snap easily.
Garlic Chicken 6 skinless, boneless chicken thighs 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Extra Virgin Olive oil 12 fresh rosemary sprigs 8 garlic cloves (6 smashed, 2 minced) Place chicken between sheets of plastic wrap and pound to 1/2 inch thickness Season with salt and pepper. In a large skillet, combine oil, garlic cloves, 8 sprigs of rosemary, and smashed garlic. Cook over medium heat to low heat until garlic is golden, pressing garlic and rosemary to release flavor, about 2 minutes. With a slotted spoon, remove and discard flavorings. Place cooked chicken in skillet and cook over medium to high heat, turning, until cooked through and golden brown on both sides, about 5 minutes. During the last 2 minutes of cooking, add minced garlic and stir to coat chicken pieces. Garnish with remaining rosemary and serve with fresh steamed vegetables for a delicious, healthy dinner.
Tuesday, March 27, 2007
Low Carb Pancakes with Almond Meal - 1g "effective" Carbs, 2g Fiber I actually think these low carb pancakes taste better than the old white flour kind, and almond meal is healthier as well. Almond meal differs a bit from one batch to the other, so you may have to adjust the amount of liquid to get the thickness you want. 1 cup almond flour 2 eggs 1/4 cup water (for puffier pancakes, you can use sparkling water) 2 T oil 1/4 teaspoon salt 1 T sweetener Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way. Flip them when the underside is brown. Serve with sugar-free syrup or strawberry topping. Yield: Six 4-inch pancakes Pancake Recipes Famous Quotes
Kung Pao Chicken A spicy Szechwan dish made with diced chicken, peanuts and chili peppers. It is named after a Kung Pao or court official. 1 chicken (about 2 lbs) or 1 lb of chicken breasts 8 dried red chili peppers 1/2 cup skinless roasted peanuts (unsalted) 1 slice ginger 1 garlic clove, peeled and sliced 1 1/2 Tbsp cornstarch 1 1/2 Tbsp cold water 1 Tbsp soy sauce Sauce: 2 Tbsp dark soy sauce 1 Tbsp dry sherry 1 Tbsp sugar 1 tsp cornstarch 1/2 tsp salt a few drops sesame oil 2 - 4 cups oil for deep-frying 3 1/2 Tbsp oil for stir-frying Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy sauce, cornstarch and water, Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks. Mix the sauce ingredients and set aside. Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool. Heat wok and add oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil. Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving.
Indian Pineapple Chutney 1 ripe pineapple, peeled, cored, and chopped into small pieces 2-4 hot chiles such as jalapeños, seeded if desired and finely chopped, or cayenne pepper to taste 2 Tbs (30 ml) sugar 1/4 tsp (1 ml) ground cinnamon A pinch of ground cloves Salt to taste Combine all the ingredients in a small non-reactive saucepan and bring to a simmer, stirring frequently, over moderate heat. Cook uncovered, stirring often, for 15 minutes. Serve war, chilled, or at room temperature. Makes about 2 1/2 cups (625 ml). ===================================================== This fiery blend of hot chiles and spices is not only used as a table condiment, but it is often an ingredient in dishes as well. Many consider this the most essential component of cooking in Tunisia, Morocco, and Algeria, and every cook has their own special variation on this basic theme. Add this paste to couscous and pasta dishes, add some to roast or grilled meats, seafood, and poultry, and use it to spice up soups and stews. It also makes a wonderful rub for any grilled meat or vegetable. North African Harissa 3-6 cloves garlic, finely chopped 1 cup (250 ml) hot red pepper flakes 3 Tbs (45 ml) paprika 1 Tbs (15 ml) ground caraway seeds 1 Tbs (15 ml) ground coriander seeds 1 tsp (5 ml) ground cumin 1 Tbs (15 ml) water 6 Tbs (90 ml) olive oil Combine the spices, water, and half the olive oil in an electric blender or food processor and process until a thick paste is formed, adding a little more water if necessary. Transfer to a glass jar and top with the remaining olive oil. Will keep tightly sealed and refrigerated for up to 6 months. Makes about 1 cup (250 ml).
Wednesday, March 21, 2007
Monday, March 19, 2007
Easter Egg Sugar Cookies 1 cup butter (no substitutes), softened 1-1/4 cups sugar 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt ICING: 2 cups confectioners' sugar 1 tablespoon meringue powder* 1/4 cup warm water 1/2 teaspoon almond extract Liquid food coloring Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. If desired, make a hole for a ribbon by pressing a plastic straw 1/2 in. from the top of each cookie. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For icing, sift confectioners' sugar and meringue powder into a mixing bowl. Add water and extract; beat on low speed until blended. Beat on high for 5 minutes. Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in the corner of the bag. Outline each cookie with icing. Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight. Decorate with remaining icing. Store in airtight containers. If desired, thread ribbon through holes, tie ends in a bow and hang on an Easter tree. Yield: about 4-1/2 dozen.
VEGETABLE AND TURKEY SANDWICHES ] [ GRILLED THREE-CHEESE SANDWICHES ] Vegetable and Turkey Sandwiches INGREDIENTS ½ cup sliced green pepper ½ cup small cauliflower flowerets 1 medium carrot, cut into thin strips (½ cup) 1 medium tomato, chopped 6 pitted ripe olives, sliced 4 green onions, cut into strips ½ cup reduced-calorie Italian salad dressing ½ teaspoon dried basil, crushed 4 club rolls, split 4 slices fully cooked turkey breast (4 ounces total) DIRECTIONS Combine green pepper slices, cauliflower, carrot strips, chopped tomato, olive slices, and onion strips. Stir in Italian salad dressing and basil. Cover and refrigerate vegetable mixture for 4 to 24 hours. To assemble sandwiches, toast rolls, if desired. Top each roll half with half a turkey slice. Stir vegetable mixture. Using a slotted spoon, spoon vegetable mixture over turkey slices. Makes 4 servings. TIME Preparation Time: 25 min. Chilling Time: 4 hrs. NUTRITIONAL INFORMATION PER SERVING: 14g protein 36g carbohydrate 7g fat 22mg cholesterol 604mg sodium 329mg potassium
Irish Recipes - Carnival of the Recipes - The Luck of the Irish Edition Irish Recipes Carnival of the Recipes is hosted at Sun Comprehending Glass This week's Carnival of the Recipes includes Slow Cooker Recipes submission of an excellent Irish Stew Recipe, Irish Soda Bread from Diabetic Recipes and a Chicken Recipe for Irish Roast Chicken as well as a Crockpot Chicken and Veggies from Chicken Recipes ... ... For Famous Irish Recipes we get World Famous Recipes doing Irish Jig Dessert containing Sugar, Whiskey, and Cream while Famous Recipes presents Irish Flag Cookies ...
Thursday, March 08, 2007
Italian Doughnuts * Vegetable oil, for frying Olive oil, for frying 1 pound prepared pizza dough 3/4 cup sugar 1 1/2 teaspoons ground cinnamonPour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts. Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside. When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm. Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
Italian Baked Chicken and Pastina small pasta) 2 tablespoons olive oil 1/2 cup cubed chicken breast (1-inch cubes) 1/2 cup diced onion (about 1/2 a small onion) 1 clove garlic, minced 1 (14.5-ounce) can diced tomatoes with juice 1 cup shredded mozzarella 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan 1 tablespoon butter, plus more for buttering the baking dishPreheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Tuesday, March 06, 2007
Chicken and Lobster Pot Pie 2 (1 1/2 pound) lobsters, cooked, shells removed, cut into large pieces 1 (3-pound chicken), deboned, skin removed, cut into 1 to 2-inch pieces Salt and pepper 1 tablespoon flour 4 tablespoons oil 2 tablespoons butter 1/2 pound red potatoes, cut into 1-inch cubes 4 ounces pearl onions, peeled 1/2 pound carrots, cut into 1-inch cubes 2 garlic cloves, minced Pinch red pepper flakes 1 sprig thyme 1 bay leaf 1 cup white wine 2 tablespoons tomato paste 2 cups chicken stock 1 cup cream 1/2 cup peas 1 pound puff pastry 1 egg, beaten 1 tablespoon creamCook the lobster. Remove meat from shells. Cut into large bite size pieces. Reserve in the refrigerator until needed. Cut the chicken into 1 to 2-inch pieces. Season with salt and pepper. Lightly dust with flour. In a large skillet, heat 2 tablespoons oil. Over high heat, saute the chicken until golden in color, about 5 minutes. Remove chicken and transfer to a plate. Add the remaining 2 tablespoons oil and 2 tablespoons butter. Over medium heat, saute the potatoes, pearl onions, and carrots for 1 to 2 minutes. Add garlic, red pepper flakes, thyme, and bay leaf. Continue to saute until vegetables are glazed, about 2 to 3 minutes. Deglaze with white wine and reduce by half. Add the tomato paste, chicken stock, and 1 cup cream. Bring to a boil, and reduce by half. Add the reserved chicken and lobster pieces. Continue to cook and stir until well incorporated. Season to taste with salt and pepper. Stir in peas. Transfer mixture into 4 soup bowls or 2-cup ramekins and allow to cool. Preheat oven to 400 degrees F. Roll out puff pastry into 1/4-inch thickness. Measure diameter of serving bowls. Cut 4 circles of puff pastry at least 1-inch bigger than diameter of serving bowls. Chill dough until the filling is cold. To make an egg wash, beat together the egg and 1 tablespoon cream. Brush the edge of serving bowls with egg wash. Place 1 puff pastry circle on top of one serving bowl. Press puff pastry against the edge with the egg wash, being careful not to tear or create a hole in the puff pastry. Brush the top of the puff pastry with egg wash. Repeat process with the remaining 3 bowls. Bake for 20 minutes or until golden. Serve warm.
Tuscan Salad - Serves 6 Ingredients 8 ounces green beans -- cut into 1 to 2-inch pieces (about 2 cups) 1 head Romaine lettuce -- torn 1 (15-ounce) can cannellini beans -- drained and rinsed 1/2 cup pitted black olives 1/2 red onion -- cut into slivers 1 lemon -- juiced 1/4 cup extra-virgin olive oil 1 teaspoons kosher salt 1 teaspoons freshly ground black pepper 1 ounces shaved Parmesan (about 1/2 cup) Instructions Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans. In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve. Yield: 4 to 6 servings
Souffle Au Chocolat Et Au Grand Marnier - Serves 6 Ingredients For coating the souffle mold(s): 2 tablespoons unsalted butter -- softened 1/4 cup white sugar For the souffle(s): 4 tablespoons unsalted butter -- cut into bits 7 ounces bittersweet or semisweet chocolate -- chopped finely 2 tablespoons Grand Marnier 4 egg yolks 8 egg whites 1/2 teaspoons cream of tartar 1/4 cup white sugar Instructions Coat a large straight sided porcelain baking dish or souffle mold (about 8-inches diameter and 4- deep) with the softened butter. Alternatively, you can use eight individual straightsided porcelain ramekins. Coat evenly and generously all the way to the top, making sure to get the corners. Sprinkle in some sugar and toss around to coat the bottom and sides of the mold or molds. Place molds in the refrigerator to chill (if using individual molds, place them on a cookie sheet first.) Preheat oven to 400 degrees. Find a medium metal bowl that completely covers the top of a small saucepan. Place 3 inches of water in the saucepan and bring to the simmer. Turn off the heat. Place cut up butter and chocolate in the bowl and place bowl over pan of hot water. Let sit for 2 minutes then stir. It should be completely melted; if not, remove the bowl, bring the water back to a simmer, turn off the heat and replace the bowl. Stir until smooth. Stir in the Grand Marnier. Set aside to let cool to room temperature. Place egg yolks in the bowl of an electric mixer fitted with the whip. Beat egg yolks at medium speed until opaque and lightened in color, about 3 minutes. Add to cooled chocolate mixture. Bring medium pot of water to a boil. Clean mixer bowl and whip well, and dry them. Place egg whites in bowl and whip at high speed 2 minutes, then reduce speed to medium and add the cream of tartar. Whip until soft peaks form then slowly add the granulated sugar down the side of the bowl while continuing to whip until firm peaks form. Take 1/3 of the whites and whisk into chocolate mixture to lighten it. Fold in remaining whites with a large rubber spatula, trying not to deflate the whites. Fold gently but thoroughly until no white streaks remain. Remove coated molds from the refrigerator. Fill mold or molds with souffle mixture, up to 1/2-inch from rim. Run your thumb around the inside of each mold to form a shallow groove all around. When all molds have been filled transfer to the oven and bake until risen and top is evenly dried, about 10 minutes for individual souffles and about 25 minutes for a large. Serve immediately. Classic souffle technique: egg yolks combined with flavoring base, lightened with whipped egg whites and baked until risen. Very important that all equipment used for beating whites be scrupulously clean. Running thumb around mold encourages an even rise.
Smoked Gouda And Prosciutto Panini Makes 1 sandwich 2 slices sourdough bread, each about 1 inch thick 2 tablespoons extra-virgin olive oil or melted unsalted butter 2 ounces thinly sliced smoked Gouda cheese 2 ounces thinly sliced prosciutto 2 tablespoons thinly sliced red onions 2 slices tomato 1 ounce shredded fontina cheese A panini maker adds extra ease to the preparation of this simple, delicious sandwich, though you can also cook it in a skillet or grill pan weighted down with another heavy skillet or in a double-sided countertop electric grill. The pressure exerted on the sandwich helps it develop a very satisfying crustiness. If you like, you can serve panini such as this cut into squares as appetizers for an informal party. 1. Preheat a panini maker, double-sided electric grill, or a grill pan or heavy skillet. 2. Meanwhile, brush both sides of each slice of bread with olive oil or butter. On one of the slices, evenly assemble the sandwich layers: smoked Gouda, prosciutto, onions, tomato, fontina, and the second bread slice. 3. Place the sandwich in the panini maker, double-sided grill, or on the grill pan or skillet; close the machine or place another heavy pan on top of the sandwich in the pan or skillet. Cook until the sandwich is crisp and golden on both sides; if it is being cooked on the stovetop, carefully lift off the top pan and use a spatula to flip over the sandwich to crisp the other side. Serve immediately.
Monday, March 05, 2007
Green Beans with Coconut 2 pounds fresh green beans 1 tablespoon butter 1 teaspoon mustard seed 2 teaspoons coriander seed 1/2 cup finely chopped onion 1 teaspoon grated fresh ginger 2 teaspoons salt 1/2 cup flaked coconut dash hot pepper sauce Clean green beans, slice into 2-inch pieces and set aside. In large skillet melt butter over medium-high heat. Sauté mustard seed, coriander seed, onion and ginger for 1 minute. Stir in beans and salt. Stir-fry for about 5 minutes, until beans are still crisp. Stir in coconut and hot pepper sauce. Cover, lower heat and ook for about 10 minutes, until beans are tender. Serves 6 to 8 80 Calories, 4g Fat, 12g Carbs, 2g Fiber, 330mg Sodium
Marinated Grilled Salmon with Ginger Peach Salsa Grilled salmon is a delicious summer barbeque treat. This ginger peach salsa is not only a very colourful accompaniment but is also very refreshing, as it is sweet, salty and a little bit spicy. Serves 4. Salmon Marinade: 4 salmon fillets 1/4 cup light soy sauce Juice of 1/2 of 1 lime 1 tbsp. water 1 clove of garlic finely minced 2 tsp. liquid honey Pinch of black pepper Ginger Peach Salsa: 2 large, or 3 small peaches peeled and diced into small pieces 1 tsp. grated fresh ginger Grated zest of 1 lime Juice of 1/2 of 1 lime 1 tsp. brown sugar 1 tbsp. chopped fresh cilantro 1/4 of 1 small red onion (or about 2 tbsp.) finely chopped Pinch of salt (or more to taste if desired) Pinch of black pepper 1 jalapeno pepper, seeds removed, diced into very small pieces (optional) *Note: You may substitute dried chili flakes for the fresh jalapeno pepper Prepare salsa. In a mixing bowl, combine all of the salsa ingredients and gently mix well. Place in refrigerator for at least 15 minutes to allow flavors to combine well. Prepare marinade. In a shallow bowl or plastic container, combine all marinade ingredients. Whisk together with a fork until well combined. Place salmon fillets skin side up in the marinade. Cover and refrigerate for 15 to 25 minutes. Do not allow salmon to remain in marinade too long or the acid from the soy sauce and lime juice will begin to cook the fish. Remove salmon from marinade and grill on barbeque to desired doneness (about 10 to 15 minutes). You may also cook salmon in a frying pan or bake in the oven. Serve salmon immediately. Spoon salsa over top of each piece of fish or serve on the side. Garnish with additional cilantro and a lime wedge if desired.