tharrison

Garlic and Black Pepper Pork Serves 4 as Main Dish. One of my favorite Thai dishes, Mu Kratiem Prik Thai. It's not authentic but I always add broccoli or snow peas to this. Serve with steamed jasmine rice. Add more garlic and black pepper for more heat. 3/4 lb pork tenderloin, sliced into thin pieces (cut when partially frozen this is easiest) 3 T peanut oil (or vegetable oil of choice) Seasoning Paste 20 large cloves garlic 1 T black peppercorns Sauce 1/4 c plus 1 tablespoon sweet black soy sauce 2 T palm sugar or light brown sugar 2 T nam pla (fish sauce) 1 head broccoli, cut into florets Seasoning Paste 1. Mash the garlic and peppercorns together in a mortar and pestle or chop the garlic and mash into a paste with the side of a knife and then mix with pepper ground in a spice mill. Cooking Method: 1. Place the garlic paste in a bowl. Place the sweet black soy in another bowl. Mix sugar and fish sauce in another bowl until sugar is mostly dissolved. Move all ingredients close to the stove. 2. Heat a wok or large pan on high heat. When hot add the oil. When oil is hot, add the garlic-pepper mixture and fry until garlic is golden and fragrant. Do not burn. 3. Add the pork. Fry about 1 minute, stirring constantly, until pork is about halfway done cooking. Add the broccoli. 4. Add the sweet back soy sauce. Cook about 30 seconds then add the nam pla and palm sugar mixture. 5. Cook just until the pork is done and broccoli is crisp-tender. Check seasonings for balance and adjust. Keywords: Main Dish, Easy, Pork, Dinner, Hot and Spicy, Thai ( RG959 )

Skirt Steak Fajitas Serves 3 as Main Dish. Serve with your favorite fajita sides. 1 lb high-quality skirt steak, silverskin trimmed 1 large red bell pepper, sliced 2 cloves garlic, minced 1 large onion, sliced into "wedges" 2 tsp worchestershire sauce salt and pepper pinch cumin 2 T vegetable oil Homemade Flour Tortillas 4 c unbleached all-purpose flour 1/2 c cold butter, cut into pieces (or lard for more authenticity) 1 tsp salt 1 c warm water 1 tsp baking powder Mojo-style Fajita Marinade 1 orange, zested, seeded, and juiced 2 limes, zested, seeded, and juiced 3 cloves garlic, minced 1 jalapeno or serrano, minced 2 T vegetable oil of choice 1/2 bunch cilantro, finely chopped salt and pepper cumin (optional) oregano (optional) 1 T worchestershire sauce (optional) For the Tortillas: 1. Combine the flour and baking powder in a bowl. Cut the butter into the flour mixture until it resembles fine meal. 2. Add the salt to 1 cup of warm water. Stir until the salt is dissolved. Gently stir water into the flour mixture until incorporated. Add more water if needed. 3. Form into a ball and knead on a floured surface for 3 to 5 minutes or until dough is smooth. 4. Divide the dough into 8 equal pieces, form into a ball, and cover with plastic wrap. Let dough rest at least 30 minutes and up to an hour. 5. Heat griddle over medium-high heat for 3 to 5 minutes. On a lightly floured surface, roll the dough balls into 10-inch circles. 6. Cook the tortillas 30 seconds on each side or until puffy and golden. Don't burn. 7. Wrap in a kitchen towel and set aside. Can be made a few days ahead and kept in the refrigerator or frozen for 3 months. For the Fajita Marinade: 1. Combine all ingredients and stir. Pour into a pan. Place skirt steak in pan and marinate, turning it, at least 5 hours but not longer than 8 or it will be mushy in texture. Cooking the Fajitas: 1. Preheat your grill or whatever you use most to cook your meat (I use a cast iron grill griddle) over high. Also, heat a large cast iron skillet over medium high (for the veggies). 2. When the pan is hot, add the oil. Let it heat and add the garlic. Fry until fragrant. Add the onions and pepper. Fry until they begin to color and let go of their juices. Add remaining ingredients and saute until limp. Keep warm on low. 3. When grill is hot, remove steak from marinade. Remove any chunky bits on it as they will burn. 4. Cook the skirt steak on the first side for 4 to 5 minutes, turn and cook for 3 -5 more depending on level of doneness you want (I recommend med-rare). Let rest for 5 minutes. Cut horizontally into pieces then slice across the grain into serving sized slices. 5. Warm tortillas in a microwave. Serve with the onions and peppers, sour cream, salsa, cheese, guac, etc. Keywords: Main Dish, Easy, Beef, Dinner, Tex-Mex, Grill ( RG958 )

Skirt Steak Fajitas Serves 3 as Main Dish. Serve with your favorite fajita sides. 1 lb high-quality skirt steak, silverskin trimmed 1 large red bell pepper, sliced 2 cloves garlic, minced 1 large onion, sliced into "wedges" 2 tsp worchestershire sauce salt and pepper pinch cumin 2 T vegetable oil Homemade Flour Tortillas 4 c unbleached all-purpose flour 1/2 c cold butter, cut into pieces (or lard for more authenticity) 1 tsp salt 1 c warm water 1 tsp baking powder Mojo-style Fajita Marinade 1 orange, zested, seeded, and juiced 2 limes, zested, seeded, and juiced 3 cloves garlic, minced 1 jalapeno or serrano, minced 2 T vegetable oil of choice 1/2 bunch cilantro, finely chopped salt and pepper cumin (optional) oregano (optional) 1 T worchestershire sauce (optional) For the Tortillas: 1. Combine the flour and baking powder in a bowl. Cut the butter into the flour mixture until it resembles fine meal. 2. Add the salt to 1 cup of warm water. Stir until the salt is dissolved. Gently stir water into the flour mixture until incorporated. Add more water if needed. 3. Form into a ball and knead on a floured surface for 3 to 5 minutes or until dough is smooth. 4. Divide the dough into 8 equal pieces, form into a ball, and cover with plastic wrap. Let dough rest at least 30 minutes and up to an hour. 5. Heat griddle over medium-high heat for 3 to 5 minutes. On a lightly floured surface, roll the dough balls into 10-inch circles. 6. Cook the tortillas 30 seconds on each side or until puffy and golden. Don't burn. 7. Wrap in a kitchen towel and set aside. Can be made a few days ahead and kept in the refrigerator or frozen for 3 months. For the Fajita Marinade: 1. Combine all ingredients and stir. Pour into a pan. Place skirt steak in pan and marinate, turning it, at least 5 hours but not longer than 8 or it will be mushy in texture. Cooking the Fajitas: 1. Preheat your grill or whatever you use most to cook your meat (I use a cast iron grill griddle) over high. Also, heat a large cast iron skillet over medium high (for the veggies). 2. When the pan is hot, add the oil. Let it heat and add the garlic. Fry until fragrant. Add the onions and pepper. Fry until they begin to color and let go of their juices. Add remaining ingredients and saute until limp. Keep warm on low. 3. When grill is hot, remove steak from marinade. Remove any chunky bits on it as they will burn. 4. Cook the skirt steak on the first side for 4 to 5 minutes, turn and cook for 3 -5 more depending on level of doneness you want (I recommend med-rare). Let rest for 5 minutes. Cut horizontally into pieces then slice across the grain into serving sized slices. 5. Warm tortillas in a microwave. Serve with the onions and peppers, sour cream, salsa, cheese, guac, etc. Keywords: Main Dish, Easy, Beef, Dinner, Tex-Mex, Grill ( RG958 )

Apple Orange Cranberry Sauce My favorite cranberry sauce. 12 oz (1 bag) cranberries, picked through 1 orange, zested and juiced 1 tart apple, such as a granny smith, cut into 1/2-inch chunks 1/2 c water 1 c granulated sugar 1/4 tsp salt 2 T orange flavored liqueur (Grand Marnier or Cointreau) 1. In a medium (nonreactive) sauce pan, bring the salt and water to a boil. Add sugar, orange juice, and orange zest and stir until sugar is dissolved. 2. Add the cranberries and apple pieces and return to a boil. Reduce heat to medium and simmer about 5 minutes or until slightly thickened and saucy. About 2/3 of the cranberries should have popped open. Do not cook past this point or you will have JELLY 3. Remove from heat and stir in the orange flavored liqueur. Cool to room temperature and serve. Can be refrigerated up to 7 days or frozen for a month if well-wrapped. Let come to room temperature before serving. Keywords: Side, Vegetarian, Easy, Fruit, Condiment, Christmas ( RG957 )

Apple Orange Cranberry Sauce My favorite cranberry sauce. 12 oz (1 bag) cranberries, picked through 1 orange, zested and juiced 1 tart apple, such as a granny smith, cut into 1/2-inch chunks 1/2 c water 1 c granulated sugar 1/4 tsp salt 2 T orange flavored liqueur (Grand Marnier or Cointreau) 1. In a medium (nonreactive) sauce pan, bring the salt and water to a boil. Add sugar, orange juice, and orange zest and stir until sugar is dissolved. 2. Add the cranberries and apple pieces and return to a boil. Reduce heat to medium and simmer about 5 minutes or until slightly thickened and saucy. About 2/3 of the cranberries should have popped open. Do not cook past this point or you will have JELLY 3. Remove from heat and stir in the orange flavored liqueur. Cool to room temperature and serve. Can be refrigerated up to 7 days or frozen for a month if well-wrapped. Let come to room temperature before serving. Keywords: Side, Vegetarian, Easy, Fruit, Condiment, Christmas ( RG957 )

Easy Tomato and Spinach Ravioli Soup Serves 2 as Main Dish. 1 14 oz can diced tomatoes in juice 1 package refrigerated "fresh" ravioli or tortellini 4 c chicken or vegetable broth 2 sprigs thyme 1 bay leaf 5 oz bag of baby spinach 1 medium yellow onion, minced 4 cloves garlic, minced 1/2 c parmesan cheese 1 T extra virgin olive oil, plus more for drizzling salt and pepper, to taste 1. Heat a large pan over medium-high heat. When hot, add some oil to the pan along with the minced onion and garlic and sweat, stirring constantly, about 3 to 5 minutes. 2. Add the tomatoes and juice, stir to combine with onions and garlic. Simmer for 1 - 2 minutes. Add the broth, increase the heat, and bring to a boil. 3. When boiling, add the ravioli, cook following instructions on package. 4. Remove from heat and immediately stir in the baby spinach. Allow to wilt. 5. Add salt and pepper to taste. Ladle into bowls, garnish with a hardy helping of parmesan cheese and a drizzle of evoo. Keywords: Main Dish, Soup, Easy, Pasta ( RG956 )

Easy Tomato and Spinach Ravioli Soup Serves 2 as Main Dish. 1 14 oz can diced tomatoes in juice 1 package refrigerated "fresh" ravioli or tortellini 4 c chicken or vegetable broth 2 sprigs thyme 1 bay leaf 5 oz bag of baby spinach 1 medium yellow onion, minced 4 cloves garlic, minced 1/2 c parmesan cheese 1 T extra virgin olive oil, plus more for drizzling salt and pepper, to taste 1. Heat a large pan over medium-high heat. When hot, add some oil to the pan along with the minced onion and garlic and sweat, stirring constantly, about 3 to 5 minutes. 2. Add the tomatoes and juice, stir to combine with onions and garlic. Simmer for 1 - 2 minutes. Add the broth, increase the heat, and bring to a boil. 3. When boiling, add the ravioli, cook following instructions on package. 4. Remove from heat and immediately stir in the baby spinach. Allow to wilt. 5. Add salt and pepper to taste. Ladle into bowls, garnish with a hardy helping of parmesan cheese and a drizzle of evoo. Keywords: Main Dish, Soup, Easy, Pasta ( RG956 )

Roasted Tomato and Garlic Bisque Serves 6 as Soup. Based off a recipe from Toni Pais of Baum Vivant and Cafe Zinho in Pittsburgh. Endless combinations can be made with this one. If you don't feel like using fresh tomatoes, feel free to used canned diced or juice. This is only better if your fresh tomatoes are crappy. Just as great warm or chilled. Serve with fresh crusty bread. Roasted Garlic 2 heads garlic (or 1/2 cup puree when done) olive oil Roasted Tomatoes 3 lb plum tomatoes, halved lengthwise (to make 2 cups when done) 8 T olive oil salt and freshly ground pepper Soup 1 recipe roasted garlic (1/2 cup) 1 recipe roasted tomtaoes (2 cups puree) 1 large yellow onion, diced (or 2 leeks, cleaned well white parts only) 2 c white port wine (or other white wine) 2 c heavy cream 1 T packed minced fresh dill or 1 tsp dried sea salt and freshly ground pepper, to taste Roasted Tomatoes and Garlic: 1. Preheat oven to 375°F. Place tomatoes, cut side up, in one layer on a large baking sheet and sprinkle with salt and freshly ground pepper. Drizzle with 3-4 T of olive oil. Cut the ends off of one or two heads of garlic. Plac on a piece of foil and sprinkle with salt, pepper, and olive oil. Seal foil and set aside. Add pan of tomatoes to oven and roast until browned and tender, about 50 - 60 minutes. After the first 30 minutes has elasped, add the foil-covered garlic. Watch the tomatoes to make sure they don't scorch. Cool slightly. 2. Transfer tomatoes and any accumulated juices to food processor. Pulse until smooth and set aside. 3. Squeeze 1/2 cup of the roasted garlic out of the heads and set aside. Save any leftovers for use in something else. 4. Cook the onion or leek in the white port until reduced by half. Add 2 cups of the tomato puree and cook on low about 7 minutes. Add the roasted garlic and continue to cook for 3 more minutes. 5. Add the heavy cream, dill, and salt and pepper. As soon as the soup comes to a boil it is done. Do not continue to boil. Strain the soup by just letting it drip through the strainer and not pushing on the pulp. Could be made with basil and/or thyme. Chill if desired. Garnish with fresh whole leaves of whatever herb(s) you use. Keywords: Appetizer, Soup, Main Dish, Side, Vegetarian, Vegetables, Blender, Seafood ( RG955 )

Roasted Tomato and Garlic Bisque Serves 6 as Soup. Based off a recipe from Toni Pais of Baum Vivant and Cafe Zinho in Pittsburgh. Endless combinations can be made with this one. If you don't feel like using fresh tomatoes, feel free to used canned diced or juice. This is only better if your fresh tomatoes are crappy. Just as great warm or chilled. Serve with fresh crusty bread. Roasted Garlic 2 heads garlic (or 1/2 cup puree when done) olive oil Roasted Tomatoes 3 lb plum tomatoes, halved lengthwise (to make 2 cups when done) 8 T olive oil salt and freshly ground pepper Soup 1 recipe roasted garlic (1/2 cup) 1 recipe roasted tomtaoes (2 cups puree) 1 large yellow onion, diced (or 2 leeks, cleaned well white parts only) 2 c white port wine (or other white wine) 2 c heavy cream 1 T packed minced fresh dill or 1 tsp dried sea salt and freshly ground pepper, to taste Roasted Tomatoes and Garlic: 1. Preheat oven to 375°F. Place tomatoes, cut side up, in one layer on a large baking sheet and sprinkle with salt and freshly ground pepper. Drizzle with 3-4 T of olive oil. Cut the ends off of one or two heads of garlic. Plac on a piece of foil and sprinkle with salt, pepper, and olive oil. Seal foil and set aside. Add pan of tomatoes to oven and roast until browned and tender, about 50 - 60 minutes. After the first 30 minutes has elasped, add the foil-covered garlic. Watch the tomatoes to make sure they don't scorch. Cool slightly. 2. Transfer tomatoes and any accumulated juices to food processor. Pulse until smooth and set aside. 3. Squeeze 1/2 cup of the roasted garlic out of the heads and set aside. Save any leftovers for use in something else. 4. Cook the onion or leek in the white port until reduced by half. Add 2 cups of the tomato puree and cook on low about 7 minutes. Add the roasted garlic and continue to cook for 3 more minutes. 5. Add the heavy cream, dill, and salt and pepper. As soon as the soup comes to a boil it is done. Do not continue to boil. Strain the soup by just letting it drip through the strainer and not pushing on the pulp. Could be made with basil and/or thyme. Chill if desired. Garnish with fresh whole leaves of whatever herb(s) you use. Keywords: Appetizer, Soup, Main Dish, Side, Vegetarian, Vegetables, Blender, Seafood ( RG955 )

Sweet Potato and Candied Pecan Salad with Dijon Vinaigrette Serves 2 as Main Dishor 4 as Appetizer. Based on a recipe from the Frick Cafe in the Point Breeze neighborhood of Pittsburgh. Dijon Vinaigrette 2 oz white wine or champagne vinegar 2 T fresh dijon mustard (older jars lose their kick) 5 oz extra virgin olive oil sea salt and freshly ground black pepper, to taste Spicy-Sweet Candied Pecans 1-1/2 c pecans 3 T light corn syrup or 2 T honey and 1 T maple syrup 1-1/2 T sugar 3/4 T sea salt 1/4 tsp freshly ground black pepper 1/8 tsp ground cayenne pepper nonstick vegetable spray Salad 1 recipe Dijon Vinaigrette 1 recipe Spicy-Sweet Candied Pecans 4 c fresh mixed salad greens 2 medium sweet potatoes, cut into 1-inch squares 1 c extra virgin olive oil, divided 1/3 c honey 1/4 c sherry vinegar sea salt and freshly ground pepper, to taste 4 pieces of chicken-apple sausage, such as Aidell's, cooked and sliced lengthwise 1 apple of choice, sliced 1/2 c dried cranberries For the dressing: 1. Whisk together the vinegar and dijon mustard. When combined, slowly drizzle in the EVOO until emulsified. 2. Add the salt and pepper, taste on a piece of lettuce, and adjust seasonings. Set aside. For the pecans: 1. Preheat oven to 325°F and spray a foil-lined rimmed baking sheet with and even coating of the nonstick spray. 2. In a bowl, stir together the corn syrup or honey/maple mixture, sugar, salt, black pepper, and cayenne pepper. Add pecans and toss gently to coat. 3. Bake pecans for 5 minutes. Stir with a fork to coat with spice mixture. 4. Continue baking pecans another 10 minutes or until golden and the coating is bubbling, watching carefully so you do not burn them. 5. Remove foil from pan. Working quickly, separate all the nuts with the fork. Cool to room temperature. Can be stored in an airtight container at room temperature up to 3 days, if they last that long. For the Salad: 1. Preheat oven to 400°F. Wash the potatoes and cut into 1-inch squares. Toss with 1/4 cup of the oil, salt, and pepper. Place in a baking pan and roast, stirring a few times, for about 45 minutes or until golden brown, crusty, and tender. 2. In a bowl over medium heat, combine the sherry vinegar and honey. Stir carefully until completely combined. Remove from heat and whisk in the remaining 3/4 cups of oil. 3. When the potatoes are finished roasted, immediately toss them with the honey-vinegar dressing. Add more salt to taste and stir a couple of times while cooling. 4. Lightly coat the mixed greens with the Dijon Vinegrette and arrange on plates. Top with potato mixture, sausage, pecans, apples, and dried cranberries. Keywords: Appetizer, Salad, Potatoes, Vegetables, Lunch, Dinner ( RG954 )

Sweet Potato and Candied Pecan Salad with Dijon Vinaigrette Serves 2 as Main Dishor 4 as Appetizer. Based on a recipe from the Frick Cafe in the Point Breeze neighborhood of Pittsburgh. Dijon Vinaigrette 2 oz white wine or champagne vinegar 2 T fresh dijon mustard (older jars lose their kick) 5 oz extra virgin olive oil sea salt and freshly ground black pepper, to taste Spicy-Sweet Candied Pecans 1-1/2 c pecans 3 T light corn syrup or 2 T honey and 1 T maple syrup 1-1/2 T sugar 3/4 T sea salt 1/4 tsp freshly ground black pepper 1/8 tsp ground cayenne pepper nonstick vegetable spray Salad 1 recipe Dijon Vinaigrette 1 recipe Spicy-Sweet Candied Pecans 4 c fresh mixed salad greens 2 medium sweet potatoes, cut into 1-inch squares 1 c extra virgin olive oil, divided 1/3 c honey 1/4 c sherry vinegar sea salt and freshly ground pepper, to taste 4 pieces of chicken-apple sausage, such as Aidell's, cooked and sliced lengthwise 1 apple of choice, sliced 1/2 c dried cranberries For the dressing: 1. Whisk together the vinegar and dijon mustard. When combined, slowly drizzle in the EVOO until emulsified. 2. Add the salt and pepper, taste on a piece of lettuce, and adjust seasonings. Set aside. For the pecans: 1. Preheat oven to 325°F and spray a foil-lined rimmed baking sheet with and even coating of the nonstick spray. 2. In a bowl, stir together the corn syrup or honey/maple mixture, sugar, salt, black pepper, and cayenne pepper. Add pecans and toss gently to coat. 3. Bake pecans for 5 minutes. Stir with a fork to coat with spice mixture. 4. Continue baking pecans another 10 minutes or until golden and the coating is bubbling, watching carefully so you do not burn them. 5. Remove foil from pan. Working quickly, separate all the nuts with the fork. Cool to room temperature. Can be stored in an airtight container at room temperature up to 3 days, if they last that long. For the Salad: 1. Preheat oven to 400°F. Wash the potatoes and cut into 1-inch squares. Toss with 1/4 cup of the oil, salt, and pepper. Place in a baking pan and roast, stirring a few times, for about 45 minutes or until golden brown, crusty, and tender. 2. In a bowl over medium heat, combine the sherry vinegar and honey. Stir carefully until completely combined. Remove from heat and whisk in the remaining 3/4 cups of oil. 3. When the potatoes are finished roasted, immediately toss them with the honey-vinegar dressing. Add more salt to taste and stir a couple of times while cooling. 4. Lightly coat the mixed greens with the Dijon Vinegrette and arrange on plates. Top with potato mixture, sausage, pecans, apples, and dried cranberries. Keywords: Appetizer, Salad, Potatoes, Vegetables, Lunch, Dinner ( RG954 )

Tiramisu Serves 16 as Dessert. Here's my recipe for tiramisú. I jerry-rigged it together by taking what I liked from about a gazillion different recipes and adding my own twists. Hopefully you'll like it as much as I did! I used a sheet cake sponge instead of lady fingers to bypass the piping step. Feel free to cut the sheet cake into "fingers" or use pre-made if you want. Savoy Sponge Sheet Cake 16x12 jelly roll pan 6 large eggs, separated and brought to room temperature 1/2 tsp cream of tartar 1/2 tsp salt 1/2 c plus 3 T granulated sugar 1 tsp vanilla extract 1 c cake flour, measured by dip-and-sweep method Espresso Syrup 2-1/2 c strong freshly brewed espresso or coffee 1 oz favorite brandof bittersweet chocolate, chopped 1/4 c kahlua 1/4 c other liqueur of choice 1 tsp vanilla extract Mascarpone Cream 3 T water 1 T (1 packet) plain powdered gelatin 3 large egg whites, brough to room temperature 7 large egg yolks, brought to room temperature 1/4 c granulated sugar, for whites 1/2 c plus 2 T granulated sugar, for yolks 1/3 c sweet marsala wine 1 lb mascarpone, softened (can use cream cheese or neufchâtel in a pinch) 1 c heavy cream Topping 1/2 favorite brand of bittersweet chocolate, shaved 1/2 favorite brand of milk chocolate, shaved Savoy Sponge Sheet Cake Method: 1. Preheat oven to 350°F and place oven rack in center position. Line the sides and bottom of the jelly roll pan with waxed paper, letting it overhang 1-inch on each end. Don't grease the paper. Bring a pan of water to a simmer for a double boiler. 2. Add egg whites to a mixing bowl and over the double boiler, wisk until warm. With an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and salt then beat on medium-high until soft peaks form. When there are soft but definite peaks, sprinkle on 3 T of sugar. Beat 3-4 minutes or until whites are very thick and shiny. Scrape whites into a large mixing bowl and set aside. 3. Without washing the mixing bowl or beater(s), add yolks and wisk over double boiler until warm. Add the hot water and vanilla then beat on high speed for 1 minute. Slowly add the remaining 1/2 c sugar and beat the mixture 4-5 minutes longer or until it is shiny, pale, and about the consistancy of marshmallow creme. 4. Add the yolk mixture to the egg whites and gently fold together until about 2/3 mixed. Sift in the flour and fold gently until completely incorporated. Pour batter into the prepared jelly roll pan, spreading it over to the edges and using a rubber spatula to smooth the top. Bake cake for 12-15 minutes or until the center springs back when lightly touched and the top is lightly browned. 5. Immediately after baking, use a knife to remove the cake from sides of the pan and smooth another piece of wax paper over the top. Using another inverted pan, flip the cake over. When completely cool, peel off wax paper from both sides to remove the crusts. Note: If you're not going to use it immediately after crust removal, leave on the wax paper, wrap in saran and then foil, and refrigerate. Can be made 1 day ahead. Espresso Syrup Method: 1. Brew 2 1/2 c of strong espresso or coffee. While still warm, wisk in 1 oz of chopped bittersweet chocolate. Put aside to cool. 2. When cool, stir in liqueurs and vanilla. Set aside. Mascarpone Cream Method: 1. Without stirring, sprinkle the gelatin over 3 T of water. Let bloom (soak up all the water). 2. Heat a pan of water for a double boiler. Use the double boiler to melt the bloomed gelatin. Remove when melted and set aside to cool slightly. In a clean bowl with clean beater(s), wisk the egg whites to soft peaks. Add 1/4 c of sugar and the melted and slightly cooled gelatin. Beat on medium high until shiny and stiff. 3. Wisk yolks and sugar until combined. Add marsala and wisk constantly over the double boiler until warm enough where you can't keep your finger in it anymore (be careful not to cook the yolks). Whip for 6 minutes or until thick, pale, and doubled in volume. Whip in the softened mascarpone until well blended. Set aside. 4. In well-chilled bowl, wisk the heavy cream to soft peaks and set aside. 5. Gently fold egg whites into the mascarpone/yolk mixture. When almost completely mixed, gently add the whipped cream. Fold until completely incorporated. Cover with saran wrap and set aside in a cool place. Assembly: 1. With sponge cake facing you like a piece of paper (with the 12-inch sides at the top and bottom), slice in half horizontally. You should now have 2 8x12-inch pieces. 2. With a pastry brush, evenly brush the the sponge cake with the espresso syrup. Turn the cake over and repeat. Don't put too much or the cake will fall apart but don't put to little or the cake won't be flavored enough. 3. Carefully place one of the 8x12-inch pieces of cake in the bottom of a 9x12-inch pan. Place half of the mascarpone cream on top and spread evenly and smooth. Sprinkle with 1/4 c of dark chocolate shavings and 1/4 c of bittersweet chocolate shavings. Place the other piece of syrup-soaked sponge cake on top of that. Add the remaining mascarpone mixture and smooth. Top with remaining milk and dark chocolate shavings. 4. Cover and place in the refrigerator at least 2 hours or until set. 5. Take remaining coffee syrup and pour over ice with some half-and-half and drink up Keywords: Dessert, Italian, Cake ( RG932 )

Tiramisu Serves 16 as Dessert. Here's my recipe for tiramisú. I jerry-rigged it together by taking what I liked from about a gazillion different recipes and adding my own twists. Hopefully you'll like it as much as I did! I used a sheet cake sponge instead of lady fingers to bypass the piping step. Feel free to cut the sheet cake into "fingers" or use pre-made if you want. Savoy Sponge Sheet Cake 16x12 jelly roll pan 6 large eggs, separated and brought to room temperature 1/2 tsp cream of tartar 1/2 tsp salt 1/2 c plus 3 T granulated sugar 1 tsp vanilla extract 1 c cake flour, measured by dip-and-sweep method Espresso Syrup 2-1/2 c strong freshly brewed espresso or coffee 1 oz favorite brandof bittersweet chocolate, chopped 1/4 c kahlua 1/4 c other liqueur of choice 1 tsp vanilla extract Mascarpone Cream 3 T water 1 T (1 packet) plain powdered gelatin 3 large egg whites, brough to room temperature 7 large egg yolks, brought to room temperature 1/4 c granulated sugar, for whites 1/2 c plus 2 T granulated sugar, for yolks 1/3 c sweet marsala wine 1 lb mascarpone, softened (can use cream cheese or neufchâtel in a pinch) 1 c heavy cream Topping 1/2 favorite brand of bittersweet chocolate, shaved 1/2 favorite brand of milk chocolate, shaved Savoy Sponge Sheet Cake Method: 1. Preheat oven to 350°F and place oven rack in center position. Line the sides and bottom of the jelly roll pan with waxed paper, letting it overhang 1-inch on each end. Don't grease the paper. Bring a pan of water to a simmer for a double boiler. 2. Add egg whites to a mixing bowl and over the double boiler, wisk until warm. With an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and salt then beat on medium-high until soft peaks form. When there are soft but definite peaks, sprinkle on 3 T of sugar. Beat 3-4 minutes or until whites are very thick and shiny. Scrape whites into a large mixing bowl and set aside. 3. Without washing the mixing bowl or beater(s), add yolks and wisk over double boiler until warm. Add the hot water and vanilla then beat on high speed for 1 minute. Slowly add the remaining 1/2 c sugar and beat the mixture 4-5 minutes longer or until it is shiny, pale, and about the consistancy of marshmallow creme. 4. Add the yolk mixture to the egg whites and gently fold together until about 2/3 mixed. Sift in the flour and fold gently until completely incorporated. Pour batter into the prepared jelly roll pan, spreading it over to the edges and using a rubber spatula to smooth the top. Bake cake for 12-15 minutes or until the center springs back when lightly touched and the top is lightly browned. 5. Immediately after baking, use a knife to remove the cake from sides of the pan and smooth another piece of wax paper over the top. Using another inverted pan, flip the cake over. When completely cool, peel off wax paper from both sides to remove the crusts. Note: If you're not going to use it immediately after crust removal, leave on the wax paper, wrap in saran and then foil, and refrigerate. Can be made 1 day ahead. Espresso Syrup Method: 1. Brew 2 1/2 c of strong espresso or coffee. While still warm, wisk in 1 oz of chopped bittersweet chocolate. Put aside to cool. 2. When cool, stir in liqueurs and vanilla. Set aside. Mascarpone Cream Method: 1. Without stirring, sprinkle the gelatin over 3 T of water. Let bloom (soak up all the water). 2. Heat a pan of water for a double boiler. Use the double boiler to melt the bloomed gelatin. Remove when melted and set aside to cool slightly. In a clean bowl with clean beater(s), wisk the egg whites to soft peaks. Add 1/4 c of sugar and the melted and slightly cooled gelatin. Beat on medium high until shiny and stiff. 3. Wisk yolks and sugar until combined. Add marsala and wisk constantly over the double boiler until warm enough where you can't keep your finger in it anymore (be careful not to cook the yolks). Whip for 6 minutes or until thick, pale, and doubled in volume. Whip in the softened mascarpone until well blended. Set aside. 4. In well-chilled bowl, wisk the heavy cream to soft peaks and set aside. 5. Gently fold egg whites into the mascarpone/yolk mixture. When almost completely mixed, gently add the whipped cream. Fold until completely incorporated. Cover with saran wrap and set aside in a cool place. Assembly: 1. With sponge cake facing you like a piece of paper (with the 12-inch sides at the top and bottom), slice in half horizontally. You should now have 2 8x12-inch pieces. 2. With a pastry brush, evenly brush the the sponge cake with the espresso syrup. Turn the cake over and repeat. Don't put too much or the cake will fall apart but don't put to little or the cake won't be flavored enough. 3. Carefully place one of the 8x12-inch pieces of cake in the bottom of a 9x12-inch pan. Place half of the mascarpone cream on top and spread evenly and smooth. Sprinkle with 1/4 c of dark chocolate shavings and 1/4 c of bittersweet chocolate shavings. Place the other piece of syrup-soaked sponge cake on top of that. Add the remaining mascarpone mixture and smooth. Top with remaining milk and dark chocolate shavings. 4. Cover and place in the refrigerator at least 2 hours or until set. 5. Take remaining coffee syrup and pour over ice with some half-and-half and drink up Keywords: Dessert, Italian, Cake ( RG932 )

Sultana's. Haven't seen them in years, but haven't looked either... Sultanas are still around. I've recently seen them at the International Farmer's Market here in Atlanta when I was looking for some galletas for my mom that had the same name (btw, anyone seen the Sultanas I'm looking for? They seem to be made by some Colombian company called Noel S.A.). One of my discontinued items is Pepperidge Farm's Irish Oatmeal Cookies. I loved those things. Super buttery and NO RAISINS! Perfect with ice cold milk. *sigh*

I know this is really late... but the best fast food sandwiches have got to be Chick-Fil-A's Chicken Biscuits Think their chicken sandwich sans the pickle and replace the bun with a hot buttered biscuit. I could eat myself into a coma with those tasty pickle-juice-and-MSG-marinated lovelies. They need to serve those all day long. FYI, for those people that don't have stand-alone C-F-A's -- all the ones in the malls are open before the mall is to feed mall workers and usually the doors are open for non-mall people (try the doors closest to the food court to be safe). I second the In-N-Out burger people. They're only good when they are extremely hot though. So only go when the drive-thru line is a mile long (not hard to find one). And thanks for the memories of McDLTs and Chicken Littles! McD's just hasn't been the same to me since they changed the McDLT to the McLean and I haven't been to KFC since they disco'ed the Littles. I remember Checkers/Rally's being pretty good (the chicken sandwich and the seasoned fries), but I haven't been to one in ages. The best bacon/egg/cheese biscuit I had at McD's was during a "blizzard" driving through NC. I thought to myself, "leave it to the NC's to know how to cook a biscuit correctly, even frozen ones." They were slathered in tons of "butter." Actually, I've pretty much weaned myself off fast food (before I was confident in my kitchen skills and never cooked, my husband would drag me to fast food entirely too much) and haven't really had any in 2 years. After reading this thread, I'm totally craving some

Here's the Rick Bayless Tres Leches recipe. I made RB's version last summer. Everyone loved it. I didn't have any oranges, so I used orange extract in the cake. Since I only had Cointreau, I used that in the whipped cream frosting, but I think Grand Marinier would have been better. I didn't have cajeta (this was a last-minute pull-together from the cupboards), so I used sweetened condensed milk. Make sure you use all of the milk syrup. It may seem like a lot but the cake can handle it. I thought the cake came out yummy, but then again I had never had tres leches before so I had nothing to compare it to IIRC, Tres Leches is Nicaraguan in origin (though between them and Mexico, it's kinda like the "fight" about Brunswick Stew's (GA/VA) origins) and the recipe was orginally from the back of an evaporated milk can as a way of using it. It has to be true 'cause I read it on the Internet.

I think the sultanas in that scone recipe are referring to sultana raisins (??). The Sultana crackers I'm referring to are the name of a specific brand or style of crackers. Thank you for the recipe though -- it sounds good

Thank you very much for your help. I just got off the phone with her to clarify the description. She mentioned that they weren't really sweet at all and therefore may be considered a cracker instead of a cookie. She said they did not have scalloped edges or writing stamped in them like maria's do (though they do have the holes). She likened them to "traditional milk crackers but with taste." She ate them smeared with butter while she was in puerto rico. She said also that they were slightly thicker than Maria's. She mentioned her ex brother-in-law (who lived in puerto rico for awhile) told her they were called "Sultanas" and not "saladitas." Does this description match that of a Sultana? I've been on a mad search through almost every latin american grocery I go past to try to find these but only just glanced down the savory cracker aisles. I'm going to start up my search, concentrating on that area now :)

They don't mention gift certificates on their site but their phone number is 412.683.5756 to call and ask.

My mom had these cookies she adored when she honeymooned in Puerto Rico in the 70s. She has been searching for these cookies for as long as I can remember. The only problem is that she can't remember their name (someone told her they might be called "Saladitas"). They might not be Puerto Rican in origen (that's just where she happened to come across them). Here's the description she gave me: - Similar in texture (cracker-like) and shape (round) to the "Maria" cracker/cookies -- but they aren't marias; she's tried the Marias over and over hoping that they are the ones. - Very pale blond in color (almost white) - She says that she thinks she remembers a subtle lemon flavor - The ones she had came in a square metal tin I know that's not much info to go on but any help you could give in naming these cookies (and a brand, if possible) would be greatly appreciated -- if I could find them I think it would make a great gift for her. Thanks!

Last night was our second visit to Bikki since they opened about 3 weeks ago. We used to frequent Isabela's and are fans of Chef Frangiadis, so we definitely couldn't resist checking this place out. The decor is nice -- I dig the colors a lot. The recessed lighting is a nice touch. It's bright enough to see clearly but dark enough for the ambiance. The plating of the food looks really nice. I like the tapa-esque nature of all the "small plates." Everyone gets served a basket of the sourdough rolls with some ancho chili aioli (a la Isabela) after being seating. My only complaint is that the seafood quality isn't quite up to par with what I was used to from Isabela (but seafood is one of my super-picky areas and therefore shouldn't be taken as gospel) but when you take the prices into consideration -- everything is great and a good value. We felt Isabela's was one of the only restaurants in the area taking any real risks with flavor combos and Frangiadis is continuing along those same lines with Bikki. Here's what we've sampled from the menu so far: First Visit: Jumbo lump crab souffle with tomato masala - This is definitely my favorite of what we've tried. It's the same crab souffle Chef Chris made at Isabela but changed the ancho-chili sauce to the masala. Yum! Tandoori shrimp, roasted garlic, lime & tomato on a saffron pasta square - How could that combination not be good? The saffron pasta square kind of perplexed me -- when I thought "pasta square" my brain automatically sees "ravioli"ish things. It was actually more like a sheet of very thin pasta dough with three shrimp and the sauce on it, then the bottom of the square folded halfway over it decoratively. Seared foie gras on gaufrette with fresh fig chutney - 3 gaufrettes (waffle potato chips) stacked with foie gras and topped with the chutney. There was a large amount of figs in proportion to the foie gras. I'm not suggesting they give you more foie gras (it's so rich I can only eat one bite before I've had enough) but they shouldn't feel they need to give you that much of the fig chutney just to make the plate look fuller. In retrospect, we probably should have eaten this dish first since it didn't seem to hold it's temperature as well as the others. Miso seared tuna on poori & lentil salad with saffron broth - The tuna was partly raw but overdone for my tastes (I'd say it was about medium and I like it very rare). I'm assuming this problem arrises from the fact the portion of tuna, being a "small plate," is smaller and cooks through too much before it can get a nice sear. Second Visit: Crab Souffle (again) Spicy quail with mustard seeds over rice crepe with yogurt mint sauce - This was really good. I'm a big fan of quail. The yogurt mint sauce was good on it's own (I could see it as being really good spread on bread) but when put on the quail, a tad overpowering. Roasted beet cappellini with lobster, creme fraiche & three caviars - creamy and rich, this is another thing I remember off the old Isabela menu. This was our friend's favorite dish. Mixed greens in vinaigrette with chevre, mango & honey spiced pistachios - I'd skip this to leave room for something else on the menu. The dressing was good, but the greens were swimming in it. I love mango and was hoping that it'd have a few more chunks than it did. If I was in a mood for a salad, the next time I'd definitely try the smoked salmon salad. Curried vegetables with paneer, rice, legumes, mango chutney & whole wheat flatbread - the person we took is an ovo/lacto/pesco-vegetarian and this is what she ordered. She didn't offer to share, so I'm assuming that she really liked it Paella, featuring curried rice, Cornish hen, shrimp, scallops, mussels & lamb sausage for 2 - I've actually never had traditional paella, so I had nothing prior to compare it to. I was excited to read it had the lamb sausage and immediately dug around for that first only to find out after asking that it's not in casing and is mixed in. The curry was a good level of spicy -- just enough to add it's dimension to the flavor party (but I wouldn't consider it hot). Be warned -- it's a whole heck of a lot of food. If you plan on ordering this and a ton of starters, it will definitely take more than 2 people to even make a dent in it. I stuck mostly to using the crispy flatbread surrounding the contents of the pan to scoop up the rice and sauce. There was no way we were able to fit dessert in last night but the visit before we had the profiteroles with peanut butter mousse and espresso chocolate sauce and the (HUGE portion of) chocolate mousse flavored with garam masala and sprinkled with pistachios and whipped cream. I'm pretty sure the profiteroles are also from Isabela's menu at one time (I asked our waitress for her suggestion and she recommended those). My husband really liked his mousse (sans the pistachios -- he dislikes anything "crunchy"). I wasn't a big fan of the garam masala addition, but I'm a chocolate purist The profiteroles were good. My only complaints would be the PB mousse was more like a sauce (but still tasty) and the chocolate sauce was too dominant a flavor for the delicate flavors/lightness of the choux and mousse. The chocolate sauce would be awesome on coffee ice cream or another dessert which would have a texture and flavor to stand up to it. I feel that your tastebuds are rewarded more than they're disappointed. Comfortably affordable for the level of quality/sophistication involved in the preparation, too (I'm pretty sure we got out of there the first visit for under $50 before tip). A good place to go when you're craving the flavors of Indian cusine but presented in an unusual and lighter (all the dishes I order when I go out for Indian food are "stick to the ribs" sort of things) way. One of the dishes I would love to see a verison of that I had at Isabela (which would also fit nicely into the theme) would be the lamb tenderloin in phyllo with red coconut curry sauce. But then again, this isn't Isabela, so I wouldn't expect that too many more dish variations from there will be added onto the menu -- that's probably for the best. If anyone else has gone, I'd love you hear your impressions.

Thanks for all of the recommendations! I sent her links to all the menus and I'm letting her pick where she wants to go. I'll let you know what one we end up at. Halo is like a block from my new place. Has anyone here gone to MF Sushi? I've been craving great sushi (none is any good up here) and that place is pretty close to me. I'm wondering if it's any good or if I should not bother and just go to Soto (is it open again yet?).

I'm moving to Midtown (from Pennsylvania) in a few weeks. I'm meeting an acquaintance for drinks/dinner. I asked her if she had any clue where she wanted to go. This is what she requested: "I want us to go to a cute trendy place (thinking drinks/appetizers... dessert)." Even though husband is originally from Atlanta, he didn't really look at food as more than just sustenance until after he moved away. Whenever we'd visit we'd stick to our old favorites (such as fat matt's and shipfeifers). I definitely wouldn't consider those trendy. Actually, this person instead of considering them charming probably would refuse to eat at them considering them "dirty" (this probably gives you a better idea about what she is looking for). We also try to steer clear of "trendy" in general, this is why we have no clue where to go. She wants trendy/lively. I want it to taste good (I figure that "trendy" and "good value" don't go hand in hand so I want it to taste at least as good as it should for the price). Where would you recommend to go that is both? I also don't mind going somewhere else for dessert/coffee. Any recommendations for that? If possible, no chains please. I'll travel anywhere in the metro area, but I'm assuming all the "it" places will be in the Buckhead/Midtown-ish areas. She's also made these plans for a Friday night... I'm prepared to wait as long as they have a good bar to wait around in Thanks for your help!

Hi Jason *waves* I've been lurking around here since May or so. I love reading eGullet When Rachel suggested I post stuff about Pgh eats, this place stirred up enough frustration I figured I'd take a stab at it (I still laugh when I think about the guy that almost got gutted by the flying knife).

Warning: This will probably end up being pretty ranty... so read on with caution So tonight me and my husband decide to try the new Nakama Japanese Steakhouse on the South Side (which bills it self as Hibachi/sushi but isn't the steel plate grill a teppan grill?). We hit the place around 5:30pm or so thinking we'd try and beat the Friday night rush. We get seated immediately with another party of 6. We then wait... and wait.... and wait... and wait while a boatload of servers are just standing around right next to our table gabbing. No one even bothers to look and see we haven't even gotten a drink order taken until one of us flags down a waiter and politely let's them know no one has attended to us. He does The Right Thing and apologizes and takes our drink orders. I've never been a server, but I always thought that when everyone does their jobs, it's no big deal to pick up the slack for another because everything balances out in the end, right? You're in the weeds, I do a favor for you... vice versa... saves face, the customer is satisfied... tips are good. Maybe I'm an Idealist, who knows This doesn't bother me so much, sure the place is new. Has some snags. But no one has taught these servers to grow a spine. I'm probably more forgiving than I should be when it comes to mediocre service, too (servers have bad days, just like the rest of us and I know I sure as hell I couldn't survive even one day in their shoes and I really respect the ones that do their jobs well). Finally we get a waitress to come to us. She kinda apologizes but it's more like an excuse that they screwed up the servers schedules and the person assigned to our table isn't in or something. Yadda yadda yadda. Whatever. I'm just happy we got someone's attention. She takes our orders. btw, I think the only reason we didn't bother walking out at this point was because we didn't want to screw the other 6 people we didn't know since we figured they'd try to find a party of 2 to take our place before they'd send anyone to take our order and it would take even longer). Seeing how this is all going, I'm trying not to be a P.I.T.A. but I'm really craving some tuna so I ask if I can substitute a piece of tuna for the scallops in the "Land and Sea" combo meal (if only because if purchased separately the scallops and tuna have identical prices). I'm fully prepared to order my second choice if this isn't possible, but I figure if I don't ask I'll never know. She is confused, says no at first giving us the reason that they're not the same cost so I can't substitute (if that was the case, I'd understand -- I'm not one to ask if I can substitute the fries with a side of filet mignon and expect them to say yes hehe), my husband points out on the other menu tuna is the same price as the scallops, she hems and haws, says she'll have to go ask, permission granted. Yay! Things seem to be going much better. I also place an order for some hamachi nigiri to check out their fish quality. It's only ok, I don't really expect much from Pittsburgh in terms of seafood (I grew up eating fish I caught, so I'm extremely picky about my fish. My irrational way about thinking of seafood: If I can afford it, I probably don't want to eat it ). Cook guy comes out, cooks our meal, ok food (I figure most people come to these places for the show more than the food anyhow). The only problem being that I order my tuna rare and the guy next to me orders his medium. He gives the other guy my kinda rare tuna (as in he was paying more attention to the lobster the guy ordered than the tuna) and me the well done tuna. This I don't really care about because the tuna is not very fresh anyways (This coming from the person that can taste the chlorine in the crusts from the tap water the local pizza joints use, so maybe the tuna is good for Pittsburgh standards, but I can taste a quite pronounced "fishy" quality). Oh, well. The steak is pretty decent for the tuna being terrible, so I'm satisfied for the time being. The waitress comes with the check.. but it's only one check and she knew we were two separate parties. She disappears. If we had cash on us, we wouldn't have minded. We have to flag her down. With our combos, we were all supposed to get our choice of ice cream or sorbet. We have to remind her of this as we're asking for separate checks, mostly so the other party's kids can eat it since kids love dessert. She doesn't ask us our choice and just brings out ice cream. Whatever. The ice cream is a moot point -- it's more the principle of the matter. Teppanyaki places aren't inexpensive either (granted, I've had much more expensive meals but if I wanted crappy service I wouldn't bother paying $30+ a plate for it). So, I tell my husband maybe we should flag down the floor manager to let him know how our dinner went as constructive criticism. If you don't tell them how do they know? We waited until he came back to the podium and let him know that we waited around 30 minutes and had to request someone take our drink order and basically that we felt we didn't have the best possible experience. He blew us off. I was pretty much over the fact the service wasn't up to par but the manager absolutely and completely blowing us off and treating us like dirt is what really ticked me off. He didn't even apologize. He just shrugged and walked away. By the time we left, this place was packed. If anyone else has gone to this place, I'd really like to know what your experiences were. If the manager had maybe been even a tad sympathetic, I think we would have entertained the thought of giving them a second chance once they were more established seeing as they're only about 2 weeks old. Now I think not. This is the first time in a few years that I've had to give the bare minimum (15%) as a tip (which usually averages >30% for us). Maybe he figured since the place was packed he didn't have to apoligize -- more customers would still come. But as soon as people realize this is how they treat you and the "it" place vibe wears off... they might be hurting. Sad because from what I read they spent a load of money building this joint. Too bad the owners didn't screen their staff a little better. I really, really, really hope that our experience was the exception and not the rule for their sake. Pittsburgh needs more good places to grab a bite. The only 2 things that I recommend about Nakama: the "steak sauce" (I use that term loosely because if your steak is bad enough for me to have to use a sauce.... hehe) is pretty good (tastes of beer, garlic, ginger, maybe some teriyaki?) and the bathrooms have really cool tiling and these automagical paper towel dispenser things that are pretty nifty. Too bad that alone is not worth the cost of "admission." Oh yeah, they must have thought I was about 12 years old because a few different servers came along with toys for the 2 young children at our table and also brought one for me (too bad they didn't bother getting us drinks). This I'm used to and find it amusing (along with being asked if I'm old enough to sit in an exit row and being brought pilot's wings on airplane trips). Also, the guy at the next table that almost got hara-kiri'ed when the server flung his knife doing a trick along with the lady that was examining the wad of wasabi, obviously not knowing what it was, wondering if she should just pop it in her mouth and deciding at the last minute not to (phew! for her sake) were particularly amusing.