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  1. cardamom shortbread I'm on a quest to rediscover my baking roots, so all things scottish are running through my mind... I've been thinking about orkney broonie, fochabers gingerbread and shortbread. this prompted me to dust off sue lawrence's "on baking", a book I bought years ago and ditched in my "pile of despair" as recipe after recipe failed. however, experience has taught me something about shortbread, and taking her recipe as inspiration I threw caution to the wind, the results, delicious! I always fancied these cardamom shortbreads, they're golden, crisp, light and slightly spiced... they are fabulous with a coffee but better still with a hot chocolate. g gram or chickpea flour g strong white flour g unsalted butter slightly softened green cardamom pods g caster sugar preheat the oven to 190 split the cardamom and remove the seeds, crush in a mortar or do what I do, get a cleaver out and chop them as fine as you can, that leads to little specks of cardamom seeds and bursts of flavour. cream the butter and sugar until light mix in the flour and spice, it will not make a dough, just moist looking crumbs in the bowl tip into a lined pan, I used a square 20cm brownie pan, but you could do a round instead. with your fingers and palm press the crumbs out and flatten them till they become cohesive and have a flat surface chill for 15 minutes bake for 25-30 minutes or until golden/brown at the edges mark out squares or petticoat tails with a knife dredge with caster sugar and leave to cool completely in the tin turn out, break into pieces and store in an airtight tin. Keywords: Easy, Cookie, Dessert ( RG1714 )
  2. Caprese Shooters I thru this together over the weekend. Someone may have already made these but I've never seen it. 1 c Tomato juice (chilled) 1/2 c Vodka (chilled) 1 T Pesto Hot sauce to taste 6 small mozzarella cubes 3 small cherry tomatoes-halved Basil leaves- chiffonade Combine first four ingredients in a processor and process until smooth. In each of six shot glasses place a mozzarella cube and a half cherry tomato. Fill each glass with the vodka mixture and serve on a bed of crushed ice. Garnish with the basil. Makes 6 drinks. Keywords: Cocktail, Hors d'oeuvre, Easy ( RG1697 )
  3. Potatoes Rioja-Style with Chorizo (Patatas a la Riojana) Serves 4 as Side. Paul Bocuse, the godfather of nouvelle cuisine, holds a special place in modern Spanish cooking. Bocuse came to Madrid in the late 1970s to speak at a conference, and his speech inspired a whole movement to revolutionize Spanish cooking, led by Juan Mari Arzak and Pedro Subijana in the Basque country. During his trip, Bocuse famously sampled a plate of Patatas a la Riojana. His judgment: it's one of the greatest dishes created by man. 3 T Spanish extra-virgin olive oil 2 garlic cloves, peeled and chopped 1 small onion, peeled and finely chopped (about 1 cup) 7 oz chorizo sausage, cut into 1/2 inch thick slices 1/2 lb Idaho potatoes, peeled and cut into 1-inch cubes 1 tsp pimenton (Spanish sweet paprika) 1-1/2 tsp salt Warm the olive oil over low heat in a large shallow pan. Add the garlic and cook until lightly browned, about 1 minute. Add the onions and cook, stirring occasionally, until they are soft and tender and have turned a light brown color, at least 20 minutes. You want the onions to caramelize. If they start to get too dark, add 1/2 tablespoon of water to keep them from burning. When the onions are caramelized, add the chorizo and continue frying until it too is browned, about 2 minutes. Place the potatoes in the pan and stir to coat them in the oil. Cook for 10 minutes. Add the pimenton and the salt, pour in water to cover, and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer until the potatoes are cooked through and the water is reduced by half, about 20 minutes. You'll end up with a wonderful, thick stew. Note: Look for authentic Spanish chorizo in your local markets or online. After many years, we can finally buy real Spanish chorizo in America, so it's worth locating a speciaist supplier to enjoy this uniquely rich and flavorful sausage. From Tapas, published by Clarkson Potter/Publishers. Copyright 2005 by Jose Andres. All rights reserved. Keywords: Appetizer, Side, Main Dish, Pork, Potatoes, Spanish/Portugese ( RG1694 )
  4. Pastrami Spiced Gravlax (or Smoked Salmon) Serves 6 as Appetizeror 4 as Main Dish. This recipe makes a great cured salmon. Then it can either be turned into a Pastrami-spiced gravlax or into fantastic smoked salmon. The main requirement is to buy a very good fresh piece of salmon to start with, with firm flesh and fresh smell. Gravlax 2 lb center-cut salmon fillet with skin 1-1/2 T fresh lemon juice 1-1/2 T Bourbon or rum 1/2 c kosher salt 4 T raw sugar, such as turbinado, or light brown sugar 2 T coarsely cracked black pepper 1-1/2 c coarsely chopped cilantro leaves and stems 1 c coarsely chopped parsley leaves and stems 2 shallots, minced Pastrami Glaze 3 T molasses 3 bay leaves, torn into large pieces 1/4 tsp cayenne pepper 1-1/2 tsp caraway seeds 1-1/2 tsp coriander seeds 1-1/2 tsp sweet paprika 1-1/2 tsp freshly ground pepper 1. Cure the salmon: Rub the salmon fillet all over with the lemon juice and bourbon and set aside. In a small bowl, combine the salt, raw sugar, cracked black pepper, cilantro, parsley and shallots. Sprinkle half of this mixture in a glass baking dish that will snuggly fit the salmon. Lay the salmon skin side down on the salt mixture. Cover the salmon with the rest of the salt mixture and rub it in. Cover the salmon loosely with plastic wrap. Weigh the fish down with another baking dish or a flat piece of cardboard with a few heavy cans on top. Refrigerate for 48 hours or until the fish releases a lot of liquid and feels firm instead of squishy if pressed with your finger on it’s thickest part. If not, then leave it to cure some more in the liquid. 2. Make the Pastrami Glaze: In a very small saucepan or in the microwave, combine the molasses, bay leaves and cayenne and bring to a simmer over low heat(or microwave in a small measuring cup for 20 seconds at a time and stir, then repeat). Let cool to room temperature. 3. In a small skillet, lightly toast the caraway and coriander seeds over moderate heat, shaking the pan, until fragrant. Transfer the seeds to a mortar or a spice grinder (coffee grinder) and let cool completely. Crush the seeds as finely as possible. Stir in the paprika and ground pepper. 4. Remove the gravlax from the cure and rinse under cold water. Dry well and set it on a plate, skin side down. Brush the gravlax with the molasses; pick off the bay leaves. Sprinkle the ground spices evenly over the fillet. Refrigerate the gravlax uncovered for at least 12 hours or overnight. 5. Once ready to serve, remove the skin using a sharp knife (or you can leave it on if you don't mind it). It should come off easily. Using a long, sharp knife, cut the gravlax crosswise into very thin slices. Arrange the slices on plates and serve. I like it with good onion rye, shallots and cream cheese. It will last wrapped tightly in plastic for about a week in the refrigerator. For Smoked Salmon variation: Omit the glaze and the pastrami spices. After removing from the cure, rinsing and drying, let the salmon dry uncovered for 6-12 hours on a plate skin side down in the refrigerator to develop a pellicle. Then hot-smoke it on the stove top (I use an old wok) or in an outdoor smoker over apple or cherry wood until flaky. Should take about 20 minutes under hot smoke. Keywords: Fish, Easy, Hors d'oeuvre, Appetizer ( RG1684 )
  5. Guest

    Cantucci

    Cantucci Serves 50. 200 g almonds 2 eggs 200 g sugar 1 tsp dry yeast 250 g flour salt Dissolve yeast, add eggs. Mix dry ingredients, add egg/yeast mixture, knead to dough. Let rest for 30 min. Shape into logs. Bake for 20 min. at 160 degrees. Cool, slice like bicottis, dry in oven again for 20 min. Serve with good coffee or italian wine. (DIP!) Flavor with Frangelico if you like. For chocolate cantucci, replace some of the flour for good cocoa powder dip ends in dark couverture. Keywords: Easy, Cookie ( RG1678 )
  6. Pistachio and herb filling for choux puffs I think this may be based on an old James Beard recipe; it's been years since I wrote it down. You might try lightening it with some sour cream or yogurt. 1-1/2 c cream cheese 3 T chopped chives 1 T chopped parsley 1 tsp dijon mustard 1/2 tsp salt 1/2 c coarsely chopped pistachios Cream together all the ingredients except the nuts. Stir in the nuts. Keywords: Hors d'oeuvre, Vegetarian, Easy ( RG1674 )
  7. Rice, Green Chilies and Cheese Casserole Serves 6 as Side. This recipe came from a blind Mexican cook in California, Elena Zelayeta, back in the days of James Beard and Helen Evans Brown. She said it could be made with macaroni, noodles or hominy as well, but I have only had it with rice. Really holds nicely for a buffet. Not really meant to be hot and spicy. 3 c sour cream Salt and pepper 2 cans chopped green chilies, rinsed and drained 3 c cooked rice 12 oz shredded or grated Monterey Jack cheese 1/2 c grated cheddar cheese (or more Monterey Jack) Lightly salt and pepper the sour cream, and stir in drained chilies. If the rice is not well seasoned, salt and pepper it as well. In a buttered or sprayed 1 1/2 quart casserole, layer rice, sour cream, cheese, rice, sour cream, cheese and a final layer of rice. Cover and bake at 350 degrees for about 30 minutes, or until heated through. Sprinkle with the cheddar or additional Monterey Jack and bake, uncovered, for a few more minutes until cheese is melted. Keywords: Side, Kosher, Mexican, Vegetarian, Main Dish ( RG1343 )
  8. eje

    Mojito Sorbet

    Mojito Sorbet Serves 8 as Dessert. If you want a light green sorbet, stick with clear rum and regular sugar. Amber rums and/or Washed Raw Sugar (Demerara, Turbinado...) add flavor and character; but, color the final product. I served it with a garnish of fresh mint chiffonade and a splash of chilled rum. I based the procedure on a recipe for lavender sorbet I got from Linda Stradley's What's Cooking America website. 1 c Sugar 2 c Water 5 Sprigs of Mint 1/4 c Lime Juice 1/8 c Rum Zest of 2 Limes 2 T Mint Chiffonade In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Simmer for 5 minutes. Add the mint sprigs. Remove from heat, cover, and let stand approximately 10 minutes. Place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint). Add lime juice, rum, and lime zest to the strained syrup mixture and stir to combine. Chill. If you have an ice cream maker, process according to manufacturers instructions. About 5 minutes before it is finished processing, add the mint chiffonade to the freezing mixture. Store in a sealed container in the freezer. If you do not have an ice cream maker, chill an stainless steel or pyrex pan in your freezer. The sorbet mixture should not come up more than an inch along the side of the pan. Add mixture to pan, and stir with a fork every hour until well frozen. After it freezes process in batches in a blender or food processor, stir in mint chiffonade, and store in a sealed container in the freezer. Keywords: Dessert, Ice Cream ( RG1340 )
  9. Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )
  10. White Chocolate Macadamia Ice Cream This recipe makes about a quart, and benefits from freezing overnight to allow flavors to mellow. If that produces a more solidly frozen ice cream than you prefer, let is soften in the refrigerator before serving. 1-3/4 c half and half 6 egg yolks 1/2 c sugar 1 tsp vanilla extract 1 pinch of salt 8 oz white chocolate, preferably imported, finely chopped 6 fl oz whipping cream 3/4 c macadamia nuts, toasted and coarsely chopped Over medium heat in heavy small saucepan, scald half and half. Remove from heat. Whisk egg yolks, sugar, vanilla, and salt in medium bowl. Gradually whisk hot half and half into the egg mixture in the bowl. Return the mixture to the saucepan and stir over medium-low heat until it thickens and leaves a path on the back of a spoon when finger is drawn across it, about 8 to 10 minutes; do not boil. Remove the pan from heat and add white chocolate, whisking until melted and smooth. Stir in cream. Strain mixture into another bowl or container, and cover. Refrigerate until well chilled. Transfer custard to ice cream maker and process according to maufacturer's instructions. Add nuts when ice cream is almost set. Freeze in covered container. Keywords: Dessert, Intermediate, Snack, Ice Cream, Ice Cream Maker ( RG1338 )
  11. Mulligatawny Soup Serves 10 as Soup. Mulligatawny soup is a favorite, dating to the Ninteenth Century. It can be made more or less spicy, to taste, by the quantity and type of curry powder ("Madras" curry powder is hot, mild powders are commonly available as well). While not authentically Indian (I think it was invented by an Englishman to reflect Indian flavors), it is common in Indian restaurants. Make a lot--it freezes well. 1 carrot, chopped 1 celery stalk, chopped 2 bay leaves 1 unpeeled onion (trim off any roots) cut in half, stuck with 5 whole cloves 2 cloves garlic 6 sprigs parsley 1 whole chicken (about 3 to 4 pounds, rinsed) 1/4 c canola or peanut oil (not olive oil) 1 c chopped onion 1 c chopped green bell pepper 1 c chopped carrot 1 c chopped celery 3 green hot peppers (jalapeños), each about 2" long, chopped finely. For less heat, remove the membranes before chopping. 2 large peeled and cored apples (Golden Delicious are best), chopped 4 T curry powder, or to taste 4 T flour 1 28 oz. can whole peeled tomatoes (unseasoned—avoid the “Italian” style with basil), with juice. It's best to chop coarsely or break up the tomatoes before adding. 1/2 c fresh lemon juice (juice of 2 whole lemons) Reserved defatted chicken broth or chicken stock (2½-3 quarts) 1 T sugar 4 whole cloves (fish out the cloves before serving—tying them loosely in cheesecloth helps) 1/2 c chopped parsley 1/2 c chopped cilantro (optional) 1-1/2 tsp salt (to taste) 3/4 tsp freshly ground black pepper (to taste) I. In a large stockpot, bring to a boil in 3 qts water: the chopped carrot, celery, bay leaves, onion and cloves, whole garlic, sprigs parsley. Simmer for about 20 minutes. Add the whole chicken and add enough water to cover (about 3½ quarts total, depending on size of pot). [Note: I put a few pieces of silverware into the cavity to keep the chicken submerged.] Keep water just barely at a simmer. After 30 minutes, turn off fire and let chicken cool in liquid. When cool, take meat off the bone and coarsely dice. Strain the broth, pressing with back of spoon to squeeze out all the juices from the vegetables (discard the vegetables). Skim off the fat from the stock when it's cooled. You may do this up to two days before service. II. Braise in canola or peanut oil (not olive oil): 1 C chopped onion 1 C chopped green bell pepper 1 C chopped carrot 1 C chopped celery 3 green hot peppers (jalapeños), each about 2" long, chopped finely. For less heat, remove the membranes before chopping. 2 large peeled and cored apples (Golden Delicious are best), chopped Add 4-5 Tbs curry powder, or to taste (prepared curry powder comes in mild or hot—your preference). Stir in, and cook for a few minutes, until vegetables are tender/crisp. Add 4-5 Tbs flour. Stir in, and cook for a few minutes more (the flour should disappear into the roux). III. Add Whole peeled tomatoes (unseasoned—avoid the “Italian” style with basil), with juice [it's best to chop coarsely or break up the tomatoes before adding]; lemon juice; reserved defatted chicken broth or chicken stock; sugar; 4 whole cloves (fish out the cloves before serving—tying them loosely in cheesecloth helps); chopped parsley and cilantro. Stir well. Bring to a simmer, then add salt freshly ground black pepper to taste. Add reserved diced chicken and heat through. Remove whole cloves before serving. Sprinkle with additional finely chopped cilantro or parsley. Serve with Indian naan or pita bread or garlic bread. Freezes well. Keywords: Soup, Easy, Indian ( RG1335 )
  12. Yellow "Angel Food" Cake Serves 14. This is my version of the cake used for Blum's Coffee-Crunch Cake. If your mixer has two bowls, you’re all set. If not, you can use my method of scraping the beaten whites onto waxed paper to save washing a bowl. Serve this cake with whipped cream and hot blueberry sauce, raspberries, or strawberries. I have been known to eat it plain for breakfast. 1 c egg whitesDash lemon juice3/4 c sugar1 c plus 4 T. sifted cake flour or 1 cup plus 2 T. sifted AP flour3/4 c sugar6 egg yolks1/4 c cold water1 T lemon juice1 tsp vanilla extract1/2 tsp saltHave all ingredients at room temperature before starting. Place the egg whites and dash of lemon in the mixer bowl. Lemon juice will serve the same stabilizing function as cream of tartar, which I find unreliable. Beat the egg whites until they form soft peaks. Add 3/4 cup sugar, 1 T. at a time, beating until peaks are stiff but not dry, and mixture is no longer grainy when a bit is rubbed between thumb and forefinger. Scrape egg whites gently onto a sheet of waxed paper or parchment. Do not wash bowl. Combine cake flour and second 3/4 cup sugar with a whisk and dump into the bowl. Make a well. Add the egg yolks, cold water, 1 T. lemon juice, vanilla and salt to the well. Beat at low to medium speed until mixture reaches the ribbon stage. Fold in egg whites a third at a time. Carefully pour batter into tube pan. Cut through the batter with a table knife to remove bubbles (this cake is especially prone to developing large air holes, so be thorough) and level top with spatula. Bake at 350 degrees for about 45-50 minutes, or until a skewer comes out clean. If the top has tiny, moist bubbles on top it is not yet done. Cool thoroughly upside-down (place over glass bottle if your pan does not have “legs”) before removing from pan. Remove from pan, wrap and freeze if desired. Keywords: Dessert, Intermediate, Cake ( RG1530 )
  13. Wild Alaskan Salmon Cakes Serves 2 as Main Dish. Inspired by this staple classic found throughout Atlantic Canada, and with the basic ingredients on hand, I put this together for a realively easy dinner. 6 oz Wild Salmon c plain mashed potatoes (I had fingerings on hand) c panko bread crumbs 1 egg 1 T dijon mustard worcestershire sauce tsp salt pepper 1 T unsalted butter 1 T extra virgin olive oil 1. Place salmon in water to cover over medium heat and cook until it flakes easily. Cool, remove skin, and flake. 2. Boil peeled and diced potatoes until easily pierced with a knife. Drain and mash. 3. In a bowl, combine salmon, mashed potato, bread crumbs, egg, dijon, worcestershire, salt and pepper. Combine loosely and form into patties (do not overwork). Cover and refrigerate at least 45 minutes and up to a day. 4. Saute patties in olive oil and butter until well browned and cooked through. Serve with chow, flavored mayo, lemon juice, etc. as you like. Keywords: Main Dish, Seafood, Easy, Dinner ( RG1502 )
  14. Gougères Serves 8 as Appetizer. 1 c water 1/4 lb (8 tablespoons) unsalted butter 1-1/2 tsp salt 1-1/2 c all-purpose flour 5 eggs 1 c diced Gruyère cheese Pepper to taste 1/2 c grated Gruyère cheese Preheat the oven to 375°F. Combine the water, butter and a teaspoon of the salt in a saucepan and bring it to a boil, stirring until the butter melts. Remove the pan from the heat, let cool slightly, stir in the flour, and mix well. Return pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan. Remove from the heat. Stir in the eggs, one at a time until well combined. Add the diced cheese, the remaining 1/2 teaspoon salt, and pepper, stirring well. Drop the dough by rounded tablespoons onto a well-buttered baking pan. Smooth the top and sides of each gougère with a knife, and sprinkle with grated cheese. Bake in batches for 25 minutes, or until puffed and golden. Serve immediately. Excerpted from GARLIC AND SAPPHIRES by Ruth Reichl. Reprinted by arrangement with The Penguin Press. Copyright © Ruth Reichl, 2005. Keywords: Appetizer, Easy ( RG1501 )
  15. Spaghetti Carbonara Serves 3 as Main Dish. Contrary to the recipe so often used in restaurants, real carbonara contains no cream. The real thing also uses guanciale, cured pork jowl, but to be honest, I like bacon better. I think of this as bacon and eggs with pasta instead of toast. It’s the perfect last-minute dinner, and I’ve yet to meet a child who doesn’t like it. 1 lb spaghetti 1/4 lb thickly sliced good-quality bacon (I prefer Nueske’s) 2 cloves garlic, peeled 2 large eggs Black pepper 1/2 c grated Parmigiano cheese, plus extra for the table Bring a large pot of salted water to a boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time. Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to crisp. Do not overcook; if they get too crisp, they won’t meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper. Remove the garlic from the bacon pan. If it looks like too much fat to you, discard some, but you’re going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve. Excerpted from GARLIC AND SAPPHIRES by Ruth Reichl. Reprinted by arrangement with The Penguin Press. Copyright © Ruth Reichl, 2005. Keywords: Main Dish, Pasta ( RG1500 )
  16. Mama Kemp’s Vienna Cookies Serves 3. 1/2 lb Butter 3/4 c Sugar 4 Egg Yolks 3/4 lb Flour Juice and grated rind of 1/2 Lemon Cherry or Apricot preserves 1 Beaten egg (for glaze) Cream butter and sugar. Add egg yolks. Cream for 10 minutes or until pale yellow and fluffy. Add lemon juice and rind. Slowly blend in 3/4 Lb. flour. Form small balls. Press in centre with thumb to form a well. Brush with egg. Fill centre with preserves. Bake for 20 minutes at 350º, until golden brown. Keywords: Dessert, Easy, Cookie ( RG1495 )
  17. Dottie's Chicken Dottie was amazing to me. When I was growing up in Thailand, it was Dottie and her husband, Gordon, who taught me to scuba dive. They introduced me to Kao Soi when they moved to Chieng Mai. It was with Dottie and Gordon that I ate squid and noodles on Sunday mornings in Pattaya (back when it was a sleepy little fishing town) before we got on the boat to scuba dive. She fed me my first brie. Sadly, Dottie died in 1995 of breast cancer. Gordon is alive and well, and has since re-married a Thai woman and they divide their time between a house in Bangkok, a place up north that they are building, with occasional forays back to the U. S. to visit Gordon's kids and grandkids. Dottie gave me this recipe along with a few others and some cooking gear when I got married. 3 lb chicken pieces 1/2 c soy sauce 1 onion, chopped 1 T grated ginger 1/2 tsp cinnamon 1/4 tsp allspice 3 star anise pinch ground cloves Mix all ingredients except chicken. Marinate overnight. Bake at 325 until chicken is done. Keywords: Main Dish, Hors d'oeuvre, Easy, Chicken ( RG1604 )
  18. Million Dollar Pound Cake Serves 12 as Dessert. 1 lb Butter, softened 3 c Sugar 6 Eggs 4 c all-purpose Flour 3/4 c Milk 1 tsp Almond Extract 1 tsp Vanilla Extract Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix, just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" tube pan. Bake at 300º for 1 hour and 40 minutes, or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Keywords: Dessert, Easy, Cake ( RG1599 )
  19. Portuguese Egg-Wraps ("trouxas-de-ovos") This is one of the most known portuguese desserts step-by-steppictures can be found here. 18 yolks 2 egg withes 1 kg white sugar 300 ml water Let the sugar+water boil until reaching 29º Baumé/ 103ºC. In the meanwhile pass the youlks through a "chinois", being carefull not to foam. Then mix the yolks with the whites gently until it gets uniform. When the syrup reaches the desired boiling point you should drop a small amount of the yolks into the syrup and let it stay in the heat. You should obtain a thin layer of clotted yolk. Take it out of the syrup with the help of a spatulla or a skimmer and repeat this operation until you have no more yolks. While doing this be carefull so that the syrup doesn't loose the desired density. You may sprinkle some cold water in it to avoid this to happen. Take two layers at a time and wrap them together with the glossy side turned outside. Let them rest in some of the remaining syrup so to keep them wet. Serve them with syrup and a slice of orange. Or with some lemon sorbet (my favourite) Keywords: Dessert, Expert, Plated Dessert, Spanish/Portugese, Cocktail ( RG1593 )
  20. Green Risotto Serves 4 as Side. This beautifully green risotoo is my variation on Edda Servi Machlin's Green Risotto from Classic Italian Jewish Cooking.She uses celery, and I don't. I like a grating of nutmeg, and I sometimes use chicken stock to top up the spinach juuce instead od plain water. The parm is my addition, as well. 1 lb spinach, stemmed and washed. 1 tsp salt several grinds black pepper hot water 1-1/2 c Arborio rice 2 chopped scallions c olive oil 4 oz grated Parmesan cheese 1 T butter Chop the spinach very fine -- I use the food processor. Strain the juice into a large measuring cup, pressing down on the spinach to extract as much liquid as possible. Heat the olive oil in a 2 quart saucepan with a lid. Sautee the spinach and scallions for about two minutes. Add salt and pepper. Top up the spinach juice with water or stock until you have 2 cups. Add this and the rice to the pan. Bring to the boil, reduce heat, and simmer covered for about 15 minutes. When the rice is cooked, add the butter and the cheese. Stir to combine. Keywords: Side, Vegetarian, Easy, Rice, Italian, Jewish ( RG1388 )
  21. Irish Soda Bread I got this recipe from a friend. After making a few modifications, I like to bake it to eat for breakfast. 2-2.5 cups unbleached flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 cup sugar (if desired) 1/8 cup butter (ab. 1 oz) 1 egg 1 cup buttermilk Mix the dry ingredients and place them in food processor. Add butter and pulse until the mixture resembles coarse cornmeal. This can also be done by hand, using a knife or a pastry blender. Place the mixture in a bowl. In a separate bowl, mix the egg and buttermilk, then add the liquid mixture to the dry ingredients. Mix and place the dough on a surface dusted with flour. Knead the dough until smooth. Flatten into a disc about 1.5 inches thick, dust with flour, and cut a cross on top with a sharp knife (do not cut all the way through). Bake on a greased sheet for about 40 minutes at 375 F, or until nicely browned. Cool on a rack. This is the recipe I got. And here are my modifications: 1. I shape the dough into 2 loaves: one with caraway seed, and the other one with added Splenda and dry cranberries. 2. For the flour, I use 1/2 cup unbleached flour, 1/2 cup soy flour, and the rest is whole wheat. 3. I don’t usually keep buttermilk at home, but I always have kefir, so I substitute the buttermilk with 3/4 cup kefir + 1/4 cups water (because kefir is thicker). Keywords: Breakfast, Brunch, Bread ( RG1387 )
  22. Stir-fried vegetables : One of our favorite parts of the meal are the stir-fried greens and the variety of different greens available to stir-fry are seemingly endless. We generally choose whatever looks best to us at the farmers' market and then use it during the week. Sometimes we’ll have gai lan (Chinese broccoli), or Shanghainese bok choy, spinach, dau gok (long beans), ong choy (water spinach), dau miu (pea shoots), long cabbage (Napa), or even just plain old bok choy. What you’ll see in the photos goes by the name choy sum, flowering Chinese cabbage or yu choy. Some people have trouble telling it apart from gai lan when it gets older. In general, it will have yellow flowers while gai lan has white ones. These were so young they had no flowers at all. While the home cook cannot mimic the feet-tall flames of the restaurant stoves used to stir-fry vegetables and impart that delicious smoky “breath of the wok”, we’ve come up with something that comes very close. We use a flat bottom frying pan because our home stoves do not have a large enough output to use a wok. There are a few tricks to getting this right, and it takes a little practice, but it’s a very satisfying pursuit. The first trick is to make sure your greens are as dry as possible. If you don’t think to wash them hours before you’ll use them, spin them several times in a salad spinner and then lay them out on a towel. The second trick is to be fearless when it comes to how hot your pan is, both during the preheating stage and when you heat up the oil. We're talking a minute short of a grease fire, here…keep the lid handy in case you wait too long and remember, oil fires need suffocating! Do not pour water on an oil fire. You need an oil suitable for hot temperatures, preferably peanut oil, or if you don’t want to use that, then safflower oil. Please don’t use canola oil, it tastes like crap and makes your house smell bad when you heat it up this high. For the garlic, it’s worth hunting down the smaller, purple, hard necked type. We’re buying a Korean one from the farmers' market that is just great…lots of spicy garlic goodness. I’ll also note that I may be advising you to let your pan get hotter than the manufacturer recommends. We feel it’s worth replacing a pan in 10 years to have delicious vegetables. You may feel differently. The last trick is to be very fast. I’ve timed what we show in the photos below, you may find that your stove needs more or less time to preheat your pan enough to get the desired flavor. 1 lb of greens, washed, cut or torn to manageable sizes and dried 3 cloves of garlic, smashed 1-1/2 T of peanut oil light soya to taste Heat a large frying or sauté pan over high heat. For the aluminum pan shown, we heat it for 3 1/2 minutes on full blast. A cast iron pan would take longer. Add the oil to the pan and heat it until it just begins to smoke, about 2 minutes further. Add the smashed garlic and stir it around while it browns and blackens. Add the greens all at once and do not stir. Wait 30 seconds, pressing down on the greens to let as many come in contact with the pan as possible. This is your best chance at getting that nice smoky flavor. The rest of the greens that come in contact with the pan later will not sear because the greens will begin releasing liquid. Begin to stir and toss, about 1 minute for these, a little longer for more mature greens. Once they have mostly wilted, splash in soya sauce, stir for 40 seconds and then put on a plate, fast! As you might have noticed, it takes longer to preheat the pan than it does to stir-fry the greens. Don’t worry if a few pieces of your vegetable are black or dark brown that means you’ve done it correctly Keywords: Vegetables, Chinese, eGCI ( RG760 )
  23. Steamed Beef with Black Mushrooms, Lily Buds and Cloud Ear While most people think about stir-frying when they think about Chinese food, steaming is often used to cook food that will be eaten with rice. Sometimes the partly cooked sung is added to the rice pot before the rice is finished cooking and left to steam the rest of the way while the rice cooks. This also imparts the flavor of the sung onto the rest of the rice. Other times the sung is steamed separately and then brought to the table to be placed on the rice by the eaters. For dinners where there will be more than one or two dishes besides vegetables, it’s a nice balance to include as many steamed dishes as stir-fried ones. I strongly encourage anyone interested in Chinese cooking to acquire a bamboo steamer. While you can steam your dish in anything that works (like a steamer insert in a pasta pot set or a pressure cooker), it’s my contention that the bamboo itself will lend a special fragrance to the dishes. The Cantonese, in particular, steam seafood very often. My favorite dish ever is a steamed whole fish, bathed in ginger, scallions, light soya and a little sesame oil. This much-loved dish requires that you start by picking your victim from a tank full of healthy, lively fish, having it killed to order, rushing it home, and steaming it, without ever storing it in the refrigerator. I like sea bass best, and don’t like tilapia at all, so I’ve had some trouble finding a suitable fish to steam where I live. Instead, I’ve decided to show you another classic steamed dish that can be made with beef, pork, chicken or even tofu. This dish is simple enough to be part of your everyday cooking routine but also nice enough to include in a meal with guests. I’m showing you the way to make this dish with beef, but you can substitute any meat you might like. This is not the time to use beef from the mark-down section of the meat department. Steaming requires that your meat be very fresh, no stickiness or off-odors. Chicken is also good, and if you decide to use the fair fowl please do not use boneless, skinless chicken breasts. Best is a free range, fairly lean, freshly killed chicken that is chopped into bite size pieces while still on the bone and then steamed (see the photo of cut chicken in the claypot recipe). If you must go the boneless, skinless route, use thighs. Black mushrooms come in different grades. I don’t buy the really expensive kind, but I do like upgrading from the cheapest ones with all-brown tops to a higher grade. I usually buy a grade that has a certain degree of flowering or creamy white cracks on the brown tops. This results in mushrooms with a firmer, less chewy texture when reconstituted. Lily buds are a great ingredient to have in your repertoire. They have a subtle, sweet smell reminiscent of dried fruits, and add an interesting textural variation to any dish. Shaoxing wine should not be the kind labeled “cooking wine” on the bottle, its flavor isn’t as good as it could be and you don’t want the additional salt in the dish. Substitute sherry if you must, but it’s worth finding a bottle of non-salted for the larder. The non-salted ones start around $3-4 dollars a bottle and go up to about $10 dollars a bottle, depending on how long the wine has been aged. 3/4 lb of flank steak 3/4 oz dried black (dong qwoo or shiitake) mushrooms 1/4 oz dried cloud ears (wun yee) or wood ears (or use fresh – scant 1/4 cup) 1/4 oz lily buds (gum tzum) also found labeled in English as golden needles, tiger lily buds, lily stems 1-1/2 T finely julienned ginger 2 tsp shaoxing rice wine 1 T oyster sauce 2 T light soya sauce 1 tsp dark soya sauce fresh ground black pepper 1-1/2 tsp potato starch (you can substitute cornstarch, which gels to a harder consistency, but use a little less) 2 green onions, julienned, white and green parts separate a handful of cilantro leaves The mushrooms, cloud ears and lily buds need to be reconstituted in water before you cut them up. If you are a super-organized person, it’s nicer to soak them in cold water for an hour or two. I’m never that prepared, and I opt for the boiling water routine. In separate bowls, cover the mushrooms, cloud ears and lily buds with boiling water. Top with a saucer and let steep for around 30 minutes. The cheaper your grade of mushrooms, the less time you’ll need to soak them. While you’re waiting, cut the flank steak into pieces about 1 1/2 inch long and 1/4 inch thick, taking care to cut across the grain of the meat. Sprinkle 1 T of the light soya over the meat, and a few turnings of the black pepper. Toss and sprinkle the potato starch over the beef and toss again. Let it sit while you prepare the green onions, ginger and cilantro. I use beef that has been dry-aged. If your beef is more wet, you may want to add a little more thickener if you do not care for a more brothy dish. There should be no pools of liquid, but it should not be completely dry either. Depending on how it looks, I may add a couple tablespoons of the reserved soaking liquid from the mushrooms to the mixture. When the dried ingredients have plumped in the water, squeeze the mushrooms dry, reserving the soaking liquid (for use in this or other recipes), and remove the stems. Thinly slice the caps. Remove the hard bits from the cloud ears and thinly slice. Squeeze the lily buds, discard the soaking water and cut them in half crosswise. Spread the meat in a Pyrex pie plate and sprinkle on the mushrooms, cloud ears, lily buds, ginger, shaoxing, oyster sauce, the rest of the light soya, dark soya, and the white part of the green onions. Place in the steamer, taking care that no sides of the dish are touching the sides of the steamer. Place over about 2 inches of boiling water and steam on medium-high, 10 minutes for medium rare beef, 15 for well done. Removing things from the steamer can be tricky, but since this dish does not have a lot of liquid, it’s a good one to practice with. Using potholders, tilt the steamer while grabbing the side of the pie plate. Sprinkle with the cilantro and green parts of the green onions and serve. Keywords: Beef, Chinese, eGCI ( RG759 )
  24. Hearty Bay Scallops Chowder Serves 8 as Soupor 4 as Main Dish. This recipe is from the Cooking with/for Disabilities course in the eCGI. Hungry for some chowder? I was, and cooked up something a little bit different. Near the Gulf Coast, we almost always have a pound or two of bay scallops on hand. Perfect for chowder, they are already bite-size. 2 medium sweet yellow onions/diced to 1/3 inch 1 T unsalted butter 1 large baking potato (3/4 lb) 1/2 c beer 1 large fresh thyme sprig (or one large dried sprig) 1/4 tsp white pepper, or more to taste 1 lb bay scallops 3 c vegetable broth 1 c chicken broth 2 c baby carrots cut in 2 or 3 pieces 1 ear kernels from cobbed fresh corn 1 lean pork chop (1/2 lb) diced to 1/2 inch 3/4 c skim milk 1/4 c fat free half and half 1/4 tsp salt, or to taste garnish for 4-6 servings 1/4 c bacon crumbles 1/3 c grated sharp cheddar (fat free or regular) As posted in EGCI Cooking as a Person with Disabilities Gather and prep all ingredients first; dice onions, wash and dice potato into 1/3 inch, cut carrots, dice pork chop. (If necessary, you may parboil the potato and carrots whole first, before dicing.) Reserve all but 1/2 cup diced potato in cold water for parboiling with carrots and corn. Cook 1 onion in butter in covered 4 quart heavy saucepan over low heat until very soft, stir occasionally; 10 minutes. Reserve the other onion to cook with diced pork chop. Add beer, thyme sprig, and white pepper to onion and boil down about a minute or so; most of liquid will be evaporated. Add 1/2 cup diced potato, 1/2 cup scallops, vegetable and chicken broths, then simmer, uncovered, about 20 minutes; potato should be tender. Cook the reserved potato with carrot, and corn in boiling water, until tender, 5 to 10 minutes. While that is parboiling, discard thyme sprig. Carefully purée soup base in several small batches in a blender until very smooth. Transfer puree to a bowl. Cook diced pork chop with 2nd onion, until pork is cooked through and onion is tender. Return puree to pan with pork and onion, then drain and add vegetable mixture, milk, half-and-half, and salt. Cook chowder for several minutes, stirring over medium heat so that it does not reach a boil. Add the remaining scallops and continue stirring until scallops are just cooked through, for about 2 to 3 minutes. Serve sprinkled with 2 tsp bacon crumbles, and 1 tbsp grated sharp cheddar. I like to serve with small thin sourdough toasts on the side, but you can serve with Oyster crackers or other similar crackers. A green salad completes your meal. Each two cup serving of chowder (not including crackers, or whole fat cheddar) contains about 290 calories and *7 grams fat. **The sodium will depend on your stock and salt additions. You can minimize that greatly by using your own low sodium stock, as I do. Keywords: Main Dish, Blender, Seafood, Intermediate, American, eGCI, Healthy Choices ( RG754 )
  25. Red-eye Gravy Serves 6 as Main Dish. This was served as the staff meal at Varmint's Pig Pickin' the night before. It's based on a recipe from Savannah Seasons by Elizabeth Terry. Her recipe calls for a cornstarch slurry, but Varmint's pantry came up short on that count, so guajolote improvised a workaround using flour. We also substituted some nice portobellos for Terry's shitakes. It was served with Shrimp and Grits. 1 T butter 8 ounces country ham, minced 2-1/2 ounces Portobello mushroom caps 1/4 C minced onion 1/2 C madeira 1/2 C coffee, freshly brewed 2 T flour 3/4 C tomato-based vegetable juice, like V-8 1 T organic* hot pepper sauce 1 T minced fresh thyme 1. Over high heat, sauté the ham in the butter until browned. 2. Add the mushrooms and onion, continue to brown. 3. Add madeira and coffee. Simmer until reduced by half, about 15 minutes. 4. Dissolve the flour in the vegetable juice. Add the pepper sauce and whisk into gravy. 5. Return the sauce to a boil. Reduce heat and simmer for 15 minutes, or until the raw flour taste is gone. 6. Remove from heat and add the thyme. May be made ahead and refrigerated. * inside joke for those who have attempted, in vain, to find sriracha -- or even Tabasco -- at Whole Foods. Keywords: Main Dish, Sauce, Intermediate, American ( RG733 )
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