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  1. I Forget where I found this recipe, but I've played with it for a long time. This is one of those "if I had a restaurant it would be on the menu" recipes. You can make most of the parts well ahead of time, so actual cooking involves searing the salmon and assembling the dish. A pesto is a nut and an herb, with garlic and oil; this uses frozen peas as the 'nut' and mint as the herb. Ingredients Lemon Broth 1 tbsp olive oil 1 shallot, diced 1/2 lemon, zested (use the lemon you’ll be juicing - so you only need one lemon total) 1 lemon, juiced 1 cup chicken broth 1/2 tbsp chopped fresh mint leaves Pea Pesto 1 cup frozen peas. 2 tbsp fresh mint leaves 1 clove garlic (I always use about 3, but I like garlic) 1/4 cup extra-virgin olive oil 1/4 cup grated Parmesan Salt and Pepper to taste Salmon 2 tbsp olive oil 2 (6-8 ounce) salmon fillets Kosher salt Freshly ground black pepper 1/2 lb pasta of your choice. Orecchiette, rigatoni and penne would all work great. I love using the black-and-white bow ties striped with squid ink. Make the broth: Warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. You can also easily make this ahead of time and just refrigerate until needed, then rewarm. Make the pea pesto: Combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Note that there is no need to thaw the peas. You can do so, and you will get a smoother mix. I like the peas frozen so that the pesto is a bit chunky. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. You will want to warm this before you put it on top of the salmon. Not hot, just warm. What I do is pop it in the microwave for about 20 seconds. When it’s all hot and summery out, I can see using this room temperature or slightly chilled. If you're going to reheat, don't put the cheese in until after, as it will get stringy. Make the salmon: Warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. This is also a good point to add your pasta to your boiling water and get that cooked. Flip the fish and continue cooking for about 4 more minutes more depending on the thickness of the fish, and how you like it cooked. Remove fish from pan and cover with foil until you are ready for it. Assemble: Add the tablespoon chopped mint to the lemon broth and divide between 2 shallow dishes. Add some pasta to each dish. Don’t pile it on like a big bowl of pasta but more like the little pasta-broth bed for the salmon that it will be. Place a salmon piece in each bowl and add a generous spoonful of pea puree. A mint leaf makes a great garnish. Serve immediately. Since I am normally cooking for two, I save half of the pesto for the next day. Don't mix any cheese in that half, as reheating will make it stringy. And as with most recipes, there really isn't any such thing as too much garlic.
  2. A simple side or appetizer, those are blintzes with no filling. 2 eggs 1 medium-large garlic clove 200ml milk 300ml water 200g white flour 100g rye flour (or wholemeal flour or more white flour) 2/3 tsp salt 1 tsp sugar optional: 1 tsp nutritional yeast or a touch of MSG plenty of pepper - 150g finely grated cheddar or another similar hard cheese 50 g dill, finely chopped (if your'e not a fan of dill, you can use other herbs, like chives) - For serving: sour cream flavored with a little salt and optionally pepper and herbs. Blend together eggs, garlic and milk. Add water, flours, salt, sugar, nutritional yeast / MSG, pepper. Blend until uniform. Add cheese and dill. Mix well but do not blend smooth. - Heat a largish non stick pan over medium-high heat. Lightly brush with oil. Pour some batter into the pan and spread around by tilting the pan in a circular motion. You want as thin of a blintzes as you can get, it takes a couple of attempts to get the amount of batter right. Don't worry about holes or the blintzes shape. Cook until nicely golden-brown from below, flip and cook a few more seconds. Set aside. Repeat cooking the remaining batter, lightly oiling the pan every 3-4 crepes. - Roll the blintzes thinly, for best appearance, tack the sides in while rolling, as if they have a filling. Before serving, heat in an oven or a non stick pan. Serve with sour cream for dipping. Try tearing pieces from the blintzes as well as biting from the rolled shape Both the batter and blintzes can be made ahead. For variation, you can try adding peas as a filling, or maybe farmers cheese.
  3. ~175g matzo (5 matzo), broken into rough pieces 2 large leeks, white and light green parts only, thinly slices 4-5 scallions, chopped 5 eggs 250g milk 150g kashkaval cheese (or similar), grated 100g feta, crumbled 1 tbsp lemon juice, or a little vinegar 1/2 tsp baking powder A pinch of MSG (skip it if you avoid it) Plenty of black pepper Chili pepper, to taste Salt to taste (depends on the saltiness of the cheese, apx 1 tsp) The mixture can be made a day ahead. Place broken matzo in a large bowl. Heat the milk and pour over the matzo. This allowes for faster soaking, don't bother heating it if your making the mixture a day ahead. - Meanwhile, saute the leek until very tender. Mix into the matzo. - Make sure the matzo are not hot before mixing in the eggs and other ingredients. Pour into a well battered casserole dish. Lightly flatten. Bake in 200 C for 30-40 minutes, until nicely browned. Brush/top with butter mid-way baking for added crispness. - I find the dish to taste better, and be more crisp, once reheated. If you wish to, let it chill for at least 30 minutes or overnight before baking it again just until hot and crisp.
  4. I think of Panang curry as being an interesting Thai curry - not just because it's delicious, but I can't think of another Thai curry that is like it. Most Thai curries that I can think of are pretty thin - almost soup consistency, however, Panang curry is thick, so that it coats whatever it touches. With that in mind, the way I make it is not dissimilar to how I'd make Malay or Nyonya curries which typically have a similar texture. There are probably a million ways to make this curry, but this how I've been doing it lately. I usually don't have the time to make my own curry paste, so I use a store bought. If it's possible to get, I prefer the Nittiya brand of curry pastes - it comes refrigerated (it freezes well too) and has the closest flavor to what I've had in Thailand. Unfortunately, it's really hard to come by - when I go to the Thai store, they say they bring it in every few months, and when they do, it's gone in the same day. Of course, this prompts me to wonder why they don't bring in more, but also, I can't make it into that store all that often, so lately, I can never find it. 2nd place, that I've tried, is Maesri - in the can. Although the ingredients between the can and tub versions look the same, for some reason the can tastes fresher, although I've never tried them side by side. Maesri does not add shrimp paste or ground peanuts to its Panang paste, so you need to add them yourself... also, keep in mind that Maesri's Panang paste and red curry paste seem extremely similar... I think the Panang paste has a bit more ground cumin and coriander seed than the red paste, but I wouldn't swear by it. So, I add my own - and I also use some Mace, which is what a Thai cooking teacher told me in Chiang Mai years ago... Finally, a note about coconut milk. I'm not too fond of the canned milks - they typically have stabilizers added, which make it really hard for to use. For a long time, I was using an unbranded frozen coconut milk that I found in the Thai store, as well as the Indian store near me. The only label was that it was made in Thailand and brought in by East Distributors or something like that. It was good, but quite expensive. Lately, I've been using the Aroy-D coconut milk that comes in a shelf stable carton. Evidently, there are a couple different versions made, so make sure you check the label. I've found them on Amazon - a six pack of 250ml cartons - on some of the versions the label says 100% coconut milk - that's the one you want... other versions have stabilizers or homogenizers added. I give it a good shake before I open the carton. Anyway, my recipe is based on convenience sizes - I don't think the quantities are super critical... I typically make this with skinless boneless chicken thighs - I use 4 normal thighs worth of chicken. This goes well with 1 carton of coconut milk, and 1 can of curry paste. Ingredients: Curry paste: about 1t whole cumin seeds, toasted about 1T whole coriander seeds, toasted 1 piece of whole mace, very lightly toasted about a handful of roasted peanuts - unsalted preferably about 1t shrimp paste 1 can Maesri Panang or Red curry paste - probably about 3-4 heaping Tablespoons 4 normal sized boneless, skinless chicken thighs, trimmed and cut into 1" cubes (roughly) a few squirts of fish sauce a couple teaspoons veg oil (I use a homemade garlic oil (made from peanut oil) that I keep in my fridge) 250ml (about 1 cup) coconut milk, divided about 1T palm sugar about 10 kaffir lime leaves, ribs removed, torn into pieces. (nb - if your lime leaves are a little tough, you might want to finely shred rather than tear into pieces) Method: 1. Marinate chicken with the fish sauce and oil for about 1/2 hour 2. Grind cumin, coriander and mace in spice grinder until very fine 3. Add peanuts and pulse the spice grinder - if you go too fast or to far, it will turn into peanut butter and muck up your grinder 4. Add shrimp paste and ground spice/peanut mixture to curry paste and mix well. Sometimes you need to mash the shrimp paste a bit to get it to incorporate 5. Pour about 3/4 of the coconut milk into a 4Q saucepan, and then add a bit of water to the remaining coconut milk to bring it back up to about 1/2C 6. On medium - medium/high heat, bring the saucepan coconut milk to a boil and reduce until thick, stirring and scraping the bottom often to prevent scorching. 7. Add the curry paste to the coconut milk and stir to completely incorporate, stirring/scraping constantly 8. Add the kaffir lime leaves and palm sugar and continue to cook until you start seeing the oil bubble out of the edges of the paste. The paste should be considerably drier by now 9. Add the marinated chicken, and stir to completely coat with the paste. Cook until you don't see any more raw chicken (it's probably about halfway cooked through by now) 10. Add the remaining coconut milk/water and stir to combine. Simmer until chicken is cooked through. 11. Taste to adjust seasoning. If more salt needed, add fish sauce. If more sweetness needed, add palm sugar.
  5. shain

    Matzo brei

    Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts. My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work. I never tried to, but I'm pretty sure that this will work well with flatbreads instead of matzo. Dry the flatbread well in a low oven and weight them when dried. Base batter: ~ 280g matzo (8 matzo), broken into rough pieces 6 eggs 420g milk 150g water (reduce if cooking as "pancakes") 1 tsp baking powder Basic sweet version: Add: 5 tsp dark brown sugar or silan (date syrup) 1 tsp cinnamon 1.5-2 tsp salt 1/2 tsp black pepper optional: 2 tbsp milk powder optional: chopped walnuts, dates, raising, or other nuts and dried fruits By itself, the sweet version is not really that sweet, I usually serve it with one or more of the follwoing: Haroset Sour cream (or cottage cheese) and honey Maple syrup or silan Basic savory version: You can add whatever you think will suite stuffing or baked pasta. Cheeses - feta, Kashkaval, Swiss, etc. Vegetables - browned onions, leek, spinach, chard, mushrooms, etc. 2-3 tsp salt (2 should be enough if you add salty cheeses) Here's my favorite savory version - with leeks and cheese. Method: The batter can be made a day ahead. Place broken matzo in a large bowl. Heat the water and milk and pour over matzo. This allowes for faster soaking, don't bother heating it if your making the batter a day ahead. Let chill before mixing in the eggs and other ingredients. Let soak (an hour or so, at least). Once the liquid is mostly soaked, mix well and pour into a well battered cake pan, casserole dish or loaf pan. Bake in medium heat (180 C) for 30-45 minutes, until nicely browned and set. Brush the top with butter mid-way baking for added crispness. Serve hot. Reheats very well in oven or microwave.
  6. shain

    Haroset

    A sweet spread often served during Passover. Serve on matzo, with matzo brei, or on toast. There are endless version. This is the one I make in recent years. 1 tart apple (Granny Smith), peeled and chopped, apx 150g 20g raising (skip if you can't bare them even when ground to a paste) 100g pitted dates / date spread (often vacuum packed, make sure it has no added sugar) - 40g toasted walnuts, chopped - 2 tbsp sweet or dry wine 1/2 tsp cinnamon a little black pepper a little nutmeg optional: rose water (strength vary, add to taste, maybe 1/2 tsp) optional: 1/4 tsp dry ginger a large pinch of salt a little lemon, if needed, to taste Cook the apple with the dates and raisins until the apple is tender. Add half to all of the nuts, and all flavoring ingredients. Blend smooth (or rough, if you prefer). Add remaining chopped nuts.
  7. This is similar to Italian polenta. Bests served along sour cream, stews (of beans, mushrooms, or meat - for examples search for "tokana") and red wine. You have two options of serving it, resulting in different textures. If eaten fresh out of the oven, it is lightly set but creamy. If chilled overnight, it will solidify and resemble polenta made in the same fashion, at this point it eats more like cornbread. Ingredients for quick stock - you can use 500ml of a pre made vegetable or chicken stock instead, you can also use store bought stock: 6 bay leaves 3 all spice berries, cracked a few celery stalks or a large bunch of celery leaves (I have leaves left after using the stalk for mirepoix) optional: 1/2 carrot, chopped 550ml (2.5 cup) water or stock Ingredients for mamaliga: 250g of cornmeal 200ml (1 cup) milk 2 eggs optional: apx 100g of crumbled brained ewe milk cheese (e.g. feta) apx 80g somewhat aged cheese, ewe milk cheese is preferred (Burduf will be traditional, I use Manchego and and some smoked mozzarella) I appreciated the addition of smokiness, so if you don't include smoked cheese, maybe throw in a bit of smoked paprika or bacon salt to taste pepper some fresh thyme (optional and not traditional) Prep: If making a quick stock, cook the water, bay leaves, all spice, celery and carrot - covered, until flavors are extracted. A pressure cooker makes quick work at that. Drain the stock, add the milk and cornmeal. Cook while stirring and scrapping the bottom until it is thickened. Let cool a little and mix in the rest of the ingredients. Pour into a buttered casserole dish. Bake at high heat (210C) until the top is set, apx 30 minutes. Place a few small pieces of butter on top and let them melt. You can chill it overnight to end up with a firmer texture, or resume baking immediately to end up with a softer creamier (but still set) texture. Bake until the top is crisp and well browned, ~15 minutes, or longer if it was chilled. Serve with stews, sour cream and wine. This image is of it baked without chilling, as you can see, it is fully set, but not firm. And this is after crisping again the next day. Firmer, not as creamy. Can be eaten like cornbread.
  8. 1.5 kg eggplants, peeled 100g well toasted walnuts 2.5 tsp coriander seeds 1-2 tbsp lemon juice 1/5-1/3 cup water 2 tsp carob molasses, date molasses, or dark brown sugar 3 tbsp chopped cilantro (optional) hot chili to taste freshly ground pepper, generously 1-2 tsp salt pomegranate kernels, for serving Cut the peeled eggplant into thick (2 cm) slices. Generously brush with oil from both sides. In a 220 deg C oven, bake until dark brown on both sides. Toast the coriander seeds until aromatic. Blend together all ingredients (other than the pomegranate) until smooth. Adding water as needed. Taste and adjust salt, lemon, chili. Serve at room temp, with pomegranate kernels on top. Eat with crisp warm bread, or pita chips.
  9. Traditionally served as part of a brunch/lunch spread, along with sweet dill pickles. It can be also served as a dessert, I suggest having it along with some creme anglaise, sweetened ricotta or whipped cream if doing so. - 400g dry spaghetti - 250g sugar - a few tbsp of water - 50g butter - 80g milk (or water) - 5 eggs - 1 tsp salt - 1 to 1.5 tsp cinnamon - 1.5 tsp dry ginger - 2 tsp ground black pepper - a narrow and tall non stick pot, silicon mold or well greased aluminium pan. Choose a tall and narrow one for an impressive tall result. Prep: - Optional but recommended: toast the dry pasta in a low oven until light reddish-brown (careful, it can easily go too far). This will lend the kugel an impressive dark-brown color and better texture. - Cook the pasta al-dente. Drain well. - Meanwhile, make a caramel out of sugar and water. If using a non stick pot for baking, you can make the caramel in it. - Cook the caramel to an amber shade. If it is too dark, the result will not be sweet enough. You can add more sugar if it happen to darken too much. But make sure it's not burnt. - Remove from heat. - Add in the butter and mix. - Mix in the milk. - Mix the pasta into the caramel sauce. - Make sure that the pasta isn't too hot, then mix in the milk, eggs, salt and spices. Mix well. - Transfer to the baking pan/mold, or keep in the pot if its non stick. - Cover well with aluminum foil, as air tight as you can. - Bake for at least 9 hours and up to 16 (I haven't tried longer) at 90-100 deg C (195 F). - You can put a few eggs in the oven as well to make haminados eggs, which are excellent in sandwiches. - Before serving, pour 1/4 cup of boiling water on top of the kugel, then let it absorb for a short while. - Remove from the pan and slice to serve. - It reheats well in an oven or microwave. See also the more familiar apple kugel:
  10. This feeds 4 at my place. Ingredients 400g dry pasta - I prefer to use y "open" pasta e.g. conchiglie, orecchiette, pipe, castellane; but most short or long pasta shape will work. 130-150g walnuts, lightly toasted and roughly chopped For walnut sauce: half of the walnuts apx. 20g Parmesan 1/4 cup (60g) milk 1/4-1/2 tsp salt 1 tsp honey (optional) freshly ground pepper to taste a generous grating of nutmeg For ricotta: 200-250g ricotta cheese A good ricotta should be naturally sweet enough, but if not, you can add some honey a bit of lemon zest (optional) a little grated nutmeg (optional) salt to taste pepper to taste To serve: More grated Parmesan remaining half of walnuts a small drizzle of honey, per serving (optional) Method Toast the pasta in a 150 C (300 F) hot oven, until reddish-brown. If it starts to crack, that's the time to stop. Make sure to toast evenly, otherwise it won't boil evenly either. Mix together the ricotta mixture, set aside. Blend the walnut sauce ingredients together until smooth. Add a bit of milk if needed. Cook the pasta in salted water until it's to your liking. You will find that toasted pasta takes a while longer to cook. Meanwhile, bring the ricotta to a warmish serving temp. A careful short pass through the microwave does the trick. Mix the pasta with the walnut sauce, adding from the cooking water as needed. Taste and adjust. Plate the pasta. Place dollops of ricotta on the plate. Finish with chopped walnuts, Parmesan and honey.
  11. 4 large servings. The fried pasta adds another crisp texture to the toothsome pasta and tender chickpeas. Ingredients: 180g dry small chickpeas, soaked overnight in salted water 3 bay leaves ~ apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta) oil for frying ~ 1 large onion, finely diced 1 small carrot (or half of a big one), finely diced 2 large stalks of celery 2 tbsp tomato paste 4 cloves garlic, minced hot chili flakes, to taste 2-3 tsp thyme 2-3 tsp rosemary optional: 1/3 tsp cinnamon optional: 1 tsp dark sugar (I use date molasses) 2-3 tbsp lemon juice Plenty of freshly ground black pepper, for serving Parmesan, for serving Method: If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well. If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces. Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp. Season slightly with salt and pepper. ~ Cook chickpeas in salted water (or better, stock) with bay leaves, until very tender. Pressure cooker is recommended. Drain and set aside. Cooking liquid can be reserved for cooking the pasta. ~ In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns. Add the celery and cook until it is softened. Add the tomato paste and cook for a couple of minutes. Set the vegetables to one side of the pan Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic. Mix in the cooked and drained chickpeas. Add cinnamon (optional), sugar (optional). It's optional, but recommended, to blend smooth a third of the mixture. ~ Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid). Mix with the sauce, adding from the cooking water as needed. Add lemon to taste, and salt to taste. ~ Serve, topped with the fried pasta, and a grating of Parmesan and pepper. 2019 2017
  12. Roughly based on my recipe for lemon cake. This makes one not very large cake in a 25x10 cm (10x5 inch) pan. Please tell me if you make it - I really hope that you will like it! For pecan mixture: 35g toasted pecans, finely chopped (you want them large enough to have texture in the cake) 35g dark brown sugar 1 tsp cinnamon 1 tsp cocoa powder Topping: A handful of whole or chopped raw pecans Maple syrup for glazing (apx. 4 tsp) For batter: 140g white flour 1 teaspoon baking powder 2 large eggs 170g light brown sugar (I substitute with a mix of half dark brown sugar and half white sugar) 1/4 teaspoon salt 1 medium apple (not too tart - I used a Gala apple), peeled and cut into small dice (apx. 150g) 200g sour cream 1/4 teaspoon cinnamon 1/2 teaspoon vanilla paste/extract optional: A small amount of maple flavor extract optional: A few drops of almond extract Method: Heat oven to 170 deg C (340 deg F). Grease the cake pan. Mix together the pecans with cinnamon, cocoa and brown sugar. Set aside. Prepare 2 mixing bowl: one of them should be quite large. In the smaller bowl, mix flour and baking powder. In the large bowl, beat the eggs with sugar and salt until the sugar is melted and the mixture is aerated. Mix the sour cream, apple, cinnamon and extracts. Sieve flour and baking soda mixture over the liquids. Fold from the bottom up just until uniform. Do not over mix. Pour half of the batter into the greased pan. Sprinkle the pecan mixture evenly. Pour the rest of the batter on top. Cover with the raw pecans. Bake for apx. 50-60 minutes. A skewer should come out cleanly. The cake should rise and get a tan color. Avoid over baking. Brush the cake with maple syrup. Let cool a little. I find the cake to taste best when it's slightly warm. Serve with tea or coffee. Keep covered or wrapped in nylon. You may heat it briefly, if serving on following days.
  13. (apx) 400g carrots, peeled and julienned or ribboned. 7 eggs 100g mozzarella, finely diced 70g milk A handful of chopped basil 1.5 tsp five spice powder 1/2 tsp sichuan peppercorn (optional) 1/2-1 tsp coriander seed, ground 1/2 tsp fennel or anise seeds, ground (optional) black pepper chili powder to taste 1 tsp brown sugar optional: a small amount of MSG 1 tsp salt (adjust to taste) In a wide pan, stir fry the carrot with a small amount of oil, until charred. Set aside, let cool slightly. Mix everything in a large bowl. Heat oven to 180 C (355 F) - top heat only. Scrape the pan and grease it well. Heat over medium high heat, until the oil/butter is hot. Pour batter into the pan. Fry without stirring for 2 minutes, then place the pan in the oven. Bake for 12-15 minutes, until just set. Cool slightly and serve.
  14. I created this recipe to make cookies for Santa on Christmas Eve a few years ago. Santa loved them. I relied heavily on techniques from Alton Brown and Kenji Lopez. The dark brown sugar makes my foodie friends think I used browned butter. Chilling the dough ensures that they are thick and chewy. My co-workers demand that I take them to work several times a year. Soaking the pecans in bourbon ahead of time isn't a bad thing, either. • 2 large eggs • 1/2 cup white sugar • 1 cup (dark)brown sugar • 2 sticks butter • 1tbsp vanilla extract • 2 1/4 cups all purpose flour • 2 tsp kosher or 1 tsp table salt • 2 tsp baking soda • 1 bag chocolate chips • 1 ½ cups coarsely chopped pecans Combine eggs, white sugar and vanilla extract. Mix well and set aside. Melt butter in microwave and allow to cool to nearly room temp. Add butter and brown sugar to eggs & white sugar and mix well. Blend flour, salt and baking soda well. Gently fold the egg/butter/sugar mix into the dry ingredients along with chocolate chips and pecans. Refrigerate overnight (or at least 4 hours). Bake on parchment paper at 325 - 350 (depending on your oven) for 16-18 min total, rotating half-way through. They should just be beginning to brown a little when removed from the oven. Sprinkle cookies with a little coarse salt just before or just after baking.
  15. shain

    Apple Kugel

    400g wide pasta/noodles, best to use one made with eggs 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be a bit too tart here). Peeled and cut into strips 80g-100g raisins, or chopped dried apricots 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand) 1-2 tablespoons butter 70g-80g toasted walnuts, roughly chopped 90g dark brown sugar 1.5 tablespoons cinnamon 2/3 teaspoon salt 5 eggs In a large bowl, soak raisins in wine. Add butter (unmelted), walnuts, sugar, cinnamon and salt. Cook the noodles until al-dente. Drain well and mix the hot noodles in the bowl until coated with the butter and sugar. Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well. Pour into a spring-form pan, or a casserole pan. Gently flatten making sure to push down any nuts you see, to prevent them from charring. Bake in a 190C hot oven, for 30 minutes or so. Remove from the oven, brush the top with butter (1-2 teaspoons). Optionally sprinkle some sugar on top for added crunch. Bake for 25-30 additional minutes, until the top is well browned and crisp. Serve immediately, or bake to re-crisp just before serving. Reheats well in an oven (or in a MW, but you'll lose the crispness). 2019: 2020:
  16. Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ Source: Woman's Day Old-Fashioned Desserts - 1978 (minor changes) 1/3 cup butter 1 cup sugar 1 egg 1-1/2 cups sifted all-purpose flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffy. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350° oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate (I use between 4 to 6 ounces of semi sweet chocolate) 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately. Optional - Spider web design. Just mix up a little melted butter, maybe a teaspoon and add powdered sugar to it a long with a drop of hot water and vanilla and make it thin enough to squeeze out of a bag. I just put it into a small zip lock and cut off one of the corners. Just a small cut. And then once the chocolate has been spread, I pipe the white icing in circles. And immediately take a tooth pick and draw a line from the centre to the edge to form the spider web.
  17. For cheese & spinach burekas (4 rolls): - 8 filo sheets - melted butter (2 tbsp or so), mixed with a little water filling: - 200g spinach, chopped (can be subbed with chard, or omitted altogether) - 200g feta - 150g kashkaval - 150g ricotta - 2 eggs (leave some for egg wash) - Salt to taste, if needed - Cook the spinach until wilted (I use a microwave). Squeeze to drain it completely. - Mash the filling ingredients together. - Brush the filo sheets with butter, then stack them in pairs. - Divide filling between the four double-thick sheets, spreading it across one long edge of each. - Roll each around the filling, making sure to fold the edges towards the center in order to lock the filling inside. Avoid rolling too tight. - Using a serrated knife, slice the top of each roll, in order to allow for it to be cut into pieces after it's baked and crisp. - Egg wash, sprinkle sesame or other seeds. - Bake on a baking sheet (over parchment) at 190C, until browned and crisp - 30 minutes or so. - They can be frozen prior to baking. No need to defrost. For eggplant & cheese (4 rolls): - 8 filo sheets - melted butter (2 tbsp or so), mixed with a little water filling: - One medium eggplant - 200g feta - 150g kashkaval - 150g ricotta - 8-10 tbspn toasted seeds (sesame, sunflower, pumpkin, nigella) and or chopped toasted walnuts - 1 egg (leave some for egg wash) - Salt to taste - Peel the eggplant and cut it into 5 or so slices. - Brush with oil and bake/grill, or pan fry, until brown and tender. - Cut into rough cubes. - Mash the rest of the filling ingredients together, and fold the eggplant cubes inside. - Shape and bake the same as the spinach burekas.
  18. Triple layer carrot cake with citrus cream cheese frosting This is my scrumptious recipe for a wonderful, very moist carrot cake. It is laced with a bit of citrus zest and frosted with a dreamy citrusy cream cheese frosting. This seems to be everyone's favorite cake that I make! CAKE 1 c sugar 1 c brown sugar 1-1/4 c vegetable oil 4 large eggs 1 tsp vanilla 1 T finely grated orange zest 1 T finely grated lemon zest 2 c all purpose flour 2 tsp baking powder 2 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 3/4 tsp ground nutmeg 3 c finely grated peeled carrots (about 1 pound) FROSTING 3 8-ounce packages cream cheese 1 c (2 sticks) unsalted butter, room temperature 3 c powdered sugar 2 tsp grated orange peel 1 or 2 teaspoons grated lemon peel 1 tsp vanilla extract milk or cream for consistency toasted/candied pecans or walnuts (optional) Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugars and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Add vanilla and zests. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) Frosting: beat slightly softened cream cheese and softened butter til creamy. Gradually add the 3 cups sugar, zests and vanilla to taste. Add last cup of sugar if sweeter is desired. Add small spoonfuls of cream or milk if necessary. Refrigerate if it needs to stiffen up a bit. **I always add candied chopped pecans to the side of the cake. Simply coat the pecans/walnuts in a little bit of corn syrup and toast in the oven until fragrant. Chop them coarsely and press against side of cake, if desired.** Keywords: Dessert, Easy, Cake ( RG434 )
  19. Jaymes

    Guacamole

    Guacamole Guacamole 1 large avocado, just soft to the touch, not mushy 1 large, ripe, flavorful tomato, water removed, chopped 1 small yellow onion, chopped (or half a large one) 1/2 tsp salt, or to taste 1 T salsa de jalapeno (see below), or to taste juice of half a lime Salsa de Jalapeño 6 whole pickled jalapeños (buy them in cans - Herdez sells them - among other brands - the label should say something like "Jalepeños en Escabeche" or something similar) 1/2 c tomatoes (I usually just use canned for this) 1/4 tsp garlic salt Selecting the avocado: many people much prefer Hass. Obviously that depends entirely on where you live and what varieties are available to you. Just be sure you select a flavorful variety that you like. If they're hard when you buy them, close them up in a paper bag for a day or so. Slice the avocado in half, lengthwise. Hold the half with the pit in one palm and with the other hand, whack a sharp knife into the pit. You should now be able to easily lift and twist out the pit. Give the knife with the pit stuck to it another whack on the side of the sink, and the pit will drop. No muss no fuss. Now slice your avocado halves lengthwise once again. This will give you four long wedges. Starting with the narrow end, you will most likely be able to peel them just as though you were peeling a banana. Place the peeled quarters on a dinner plate and with a fork or potato masher, mash the pulp until it is "smoothly chunky." If you have a molcajete, obviously you're using that and you already know all about this and don't need any more directions from me. For the rest of us, add the remainder of the ingredients onto your mashed avocados and stir to combine well. Taste for seasonings: salt, "heat," lime, and adjust where needed. Many people put cilantro in guacamole, but I don't. For me, cilantro has a very strong flavor and I think it overpowers the avocado. Also, I invariably serve my own homemade cooked, red "table salsa" alongside, and it has lots of cilantro in it. People can (and do) add some of that to the guacamole if they want cilantro flavor. A few more thoughts: Some people add a pinch of sugar; they claim it brings out the flavor of the avocados and smooths the bite of the chiles. If it's going to be awhile before you serve it, here are some tricks to keep the top from going brown. Remember that it is contact with the air that darkens the avocados, so anything you do to reduce that will reduce the darkening. After the whole thing is ready and in the serving bowl, spread a very thin layer of mayo over the top, and then right before serving, stir it in. Or do the same thing with the lime juice. Don't add it until the end, squeeze it over, rotating the bowl until all the dip is covered with the juice. Stir it in just before serving. But what I usually do is to take some Saran/Glad/Whatever Wrap and place it directly on top of the guacamole, pressing and smoothing until there are no air bubbles. This also works with cut avocado halves. (To me, the "pit" thing is just silly. It's never worked for me and it looks dumb and makes me feel as though if people see it there they'll consider me to be the sort of person that'll believe anything and is probably still looking for Madam Cleo to give me romance tips. So I eschew it.) ~~~~~~ Salsa de Jalapeño Remove stems from peppers. Put whole peppers, tomatoes and garlic salt into your food processor or blender and process until ingredients are thoroughly blended, but do not pulvarize seeds. It'll make it bitter. Note: This is not a "salsa" like you're accustomed to - it's more like nothing but ground up pickled jalapenos. It's really hot - much too hot for most folks to use for dips, etc., but it's great for flavoring foods. You won't use anywhere near all of it for the guacamole, so store the rest in a jar, tightly covered, in the fridge. Use it when preparing other foods like roasts, soups, eggs, etc. And please don't try making my guacamole without it. It only takes a minute and it's just not as good and you'll be upset with me. Keywords: Hors d'oeuvre, Mexican, Salad, Snack, Dip ( RG432 )
  20. Best Big, Fat, Chewy Chocolate Chip Cookies! Serves 15 as Dessert. These are my all-time favorite chocolate chip cookies! They're big, fat, and chewy--and finally you can eat just one, they are just that big and satisfying! This recipe is adapted from the Cook's Illustrated version, only with some minor adjustments to my taste. Enjoy! 2 c all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 c unsalted butter, melted 1 c packed brown sugar 1/2 c white sugar 1 T vanilla extract 1 egg 1 egg yolk 2 c semisweet chocolate chips 1. Combine flour, baking soda, and salt. Set aside. 2. Stir together melted butter, brown sugar, sugar and vanilla. Add egg, then the yolk. Stir in dry ingredients, then fold in chocolate chips until incorporated. Refrigerate dough until firm (at least 30 minutes). 3. Drop 1/4 cup sized "puck-shaped" mounds of dough onto baking sheet. Bake in preheated 375 degree oven for approximately10-12 minutes or ONLY until the edges begin to turn golden. (They'll look underdone, but trust me, they're perfect)! Cool and enjoy! Yields about 12-15 BIG cookies! Keywords: Dessert, American, Easy, Chocolate, Cookie ( RG430 )
  21. King Ranch Chicken My recipe calls for garlic salt which is what I have put here. But, want to point out that the soups and the cheese have a great deal of salt already in them and, as our family is trying to cut back on our salt intake, I use garlic powder instead. So, use your own judgment. IMPORTANT NOTE: Most people chop the chicken. Don't do that. With your hands, tear it into large bite-sized chunks; in other words, so that as many pieces as possible are big enough to get a good taste of chicken, and lots of them are big enough that you have to cut them once with your fork to handle them gracefully. When you just take your knife and chop up the chicken, it all blends into a big gloppy morass with no interesting interplay of textures. Think about it: when you're eating a chicken casserole, don't YOU poke around for the nice big pieces??? So - make your chicken good and tender and flavorful, and then give everyone nice big pieces of it to enjoy. Sometimes, just before serving, I garnish with sliced black olives and fresh chopped green onions, and maybe even a dollop of sour cream. Stewing Chicken 1 fryer - 3-4 lbs 1 bay leaf 1 onion coarsely chopped 2 ribs celery, coarsely chopped 1 clove garlic seasoned salt & pepper to taste Assembly 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz Cheddar cheese (depending on how much you like cheese) grated 12 corn tortillas 1 onion, chopped 1 large green bell pepper, chopped chile powder to taste garlic salt 1 can RoTel Original Tomatoes w/chiles Stew fryer in seasoned water just to cover. Cool and remove meat from chicken, leaving it in large bite-sized chunks, reserving stock. Combine soups and grated cheese. Soak tortillas in reserved chicken stock until soft, but not falling apart. Arrange half of the tortillas in the bottom of a greased 9x12 glass baking dish. Arrange half of chicken over. Sprinkle with half of chopped onion and bell pepper. Dust with chile powder and garlic salt. Spread with half of soup/cheese mixture. Layer second half of tortillas, then remaining chicken, onion, peppers, chile powder, garlic salt, ending with the remaining half of the soup/cheese mixture. Pour a can of Rotel over all. The juices should come about halfway up the side of the casserole. If not, add a little more stock. Bake uncovered at 375º for 30 minutes or til casserole is bubbly and heated throughout. This is better made a day ahead of time, then refrigerated and reheated before serving. That allows the flavors to meld. Keywords: Main Dish, Chicken ( RG429 )
  22. Harvey Wallbanger Cake For a while there, I couldn't go to a single party that someone hadn't brought this. And it was pretty good, as I recall - all citrusy and boozy. 1 box orange cake mix 1 box (3 1/4 oz.) instant vanilla pudding mix 1/2 c vegetable oil 4 eggs 4 oz Galliano Liqueur 1 shot Vodka 1/2 c OJ 1 tsp orange zest Glaze: 1 c confectioners powdered white sugar 1 T Liqueur Galliano 1 T orange juice concentrate 1 tsp orange zest 1 tsp vodka Beat together the cake ingredients. Pour into greased and floured bundt pan and bake at 350 for Preheat the oven at 350 degrees for 45 minutes. Let the cake cool in the pan 10 minutes. Then remove cake from pan and place in center of serving platter. Glaze: Combine all glaze ingredients and blend until smooth. Pour over well-cooled cake. There are other recipes - including for sheet cake, where you poke holes in the warm cake and pour glaze over it while warm, also layer cakes, that kind of thing. Keywords: Dessert, Cake ( RG428 )
  23. Baked Sea Bass with Prosciutto, Apples and a Honey Wine Glaze Serves 4 as Main Dish. This is something i came up with when i went in to work one afternoon. I needed to make a special up really fast and there were some left over apples that needed using. I guess u could call this my take of the classic dish monkfish with proscuttio. One thing i would like you to remember with this recipe is that food is an art and recipies are only guidlines do not be afraid to break their barriers. This recipe plays off the opposing flavors of the proscuttio against the sweetness of the apple.Do not be afraid to substitute ingredients or change methods to make a dish that is truely yours. I am a new chef or should say trying hard to become a chef and would greatly appreciate if u would be critic of this recipe. 4 oz seabass or halibut 4 oz prosciutto sliced paper thin 1 sweet apple,sliced into thin wedges ie.mcintosh, gala, cortland 1/4 c fruity red wine- ie. 1/8 c honey salt and pepper 2 T fine herb mixture optional 3 T oil for cooking ie. canola or olive oil mixture PREP FISH- -butcher fish into 9 oz portions ( I would recomend removing skin and using the non-skin side as your presentation side) -season fish with salt and pepper( in the restaurant i also like to season my fish with a fresh herb mixture of, which gives the fish a little extra flavor and some color. fine herb recipe - parsley 2 tbsp - tarragon 1 tbsp - dill 1 tbsp - chives 1 tbsp - chop all herbs very fine and mix together PREP APPLE -slice the flesh of the apple off the core and slice in to 1/8-1/4 in. wedges ( you want to end up with apple slices that you can stack into a fan shape on top of the fish so keep them thin( -place apples in acidic water-this will keep them from browning untill further use ( acidic water- 1 c. water 1 tbsp lemon juice) PREP PROSCUTTIO -slice four slices of proscuttio paper thin -cut slices in half length wise( in general proscuttio comes about 2-3 inches wide and what Im looking in this recipe is a strip about 6 in. long and 1 in. wide so it will look like a bow around the fish and apples PREP GLAZE -mix honey and wine together untill honey is all incorparated- pinot noir or merlot are good wines to use( the reason I added the glaze to this recipe was that i was afraid the apples and proscuttio would dry out to much in the high heat of the oven, and it seemed to work. I did not cook the glaze down in this recipe, because i started a half an hour before service and was restrained on the time i could put into it. So i will definately be experimenting with cooking the glaze or not COOKING METHOD -heat oven to 400 degrees -heat large saute pan with 3 tbsp of oil till almost smoking -pan sear off presentation side until golden brown -remove from pan and place on baking sheet presentation side up -place apples on top of fish in a fanned pattern -wrap fish and apples with slice of proscuttio - proscuttio should be narrow enogh so that apples show -baste fish and bake for 5-7 minutes ( basting a couple of times in oven) Keywords: Main Dish, Fish, Seafood, Easy ( RG425 )
  24. Burnt Sugar Cake I make this cake about once a month; the kids love it. I still have the original recipe card, written by my great grandmother, so it is an oldie, but goodie. Comfort food. Cake 2/3 c White sugar 1/4 c Boiling water 1/2 c Butter 1-1/2 c White sugar 3 Eggs, separated 2-1/2 c All purpose flour (divided) 1 c Cold water 2 tsp Baking powder 1 tsp Salt 2 tsp Vanilla Frosting 1 c White Sugar 1 c Whipping (heavy) cream Preheat oven to 350. In small skillet, burn 2/3 c. sugar until dark amber; remove from heat. Add boiling water carefully (it will steam and sputter. You may have to add a bit more water. Set aside to cool. Cream butter. Add sugar, beat well. Add egg yolks, vanilla and cold water, again beat well. Add two cups of flour. Add burnt sugar, being careful to NOT scrape out the pan -- just pour and leave some of the burnt sugar in the skillet. In separate bowl, beat egg whites until stiff peaks form. Fold beaten whites into batter with 1/2 cup flour and baking powder . Pour into prepared pan(s) -- three 9" round layers, one 9 x 13, or a bunch of cupcakes, depending on how full you fill them. My kids really like the cupcakes filled to the point that the batter sort of overflows, leaving nice crisp little "collars" around them. My grandmother always said that the tradition was to first eat the collars, making a wish with every bite. Bake until barely done -- cake springs back and a toothpick comes out almost clean. When the cake is cool, make frosting. DO NOT WASH SKILLET WITH BURNT SUGAR WHILE YOU ARE WAITING FOR CAKE TO COOL. For the frosting, in the skillet, add the cream and sugar. Cook until the burnt sugar mixes in with the cream and sugar and pour into a saucepan. Continue cooking, stirring constantly, until the frosting reaches the soft ball stage. Remove from heat, and beat (with a wooden spoon) until just before spreadable -- if you beat it too long, the frosting may become a little to hard to spread, especially if you are doing layers or cupcakes. I usually burn a bit more sugar and double the frosting recipe -- particularly if I am doing layers. One must make sure that there is enough frosting left in the saucepan for licking. Keywords: Dessert, Intermediate, Cake ( RG424 )
  25. Pineapple Nut Cake In my class called "Let's Party," I asked for a volunteer to come forward who thought it was hard to make a cake from scratch. I had her make this one all by herself in front of the class. She admitted it was just as easy and as fast as making a cake mix... and a whole lot better tasting. I share this classic with you. Cake: 2 c all purpose flour 2 c crushed pineapple, drained 2 c sugar 2 tsp baking soda 2 Eggs 1 c walnuts, chopped (optional) Icing: 8 oz package cream cheese, softened 1/2 c butter, softened 1 T vanilla 1-1/2 c confectioner's sugar Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 baking pan. Stir all cake ingredients together and pour in the pan. Bake 40 minutes. Cool. Make frosting by mixing cheese and butter together until smooth, add vanilla and enough sugar to make icing spreadable. Variation: Add grated lemon/orange peel to icing. Keywords: Dessert, Cake ( RG423 )
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