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  1. Ollie Gates' Barbecue Sauce This recipe, which produces the very same Gates' Barbecue Sauce that you can get at their six locations in Kansas City, most KC-area supermarkets, and from their Web site, was featured on an episode of "From Martha's Kitchen" on the Food Network about four years ago. Since the program no longer airs on FN, and I know there are others out there who would like to try their own hand at creating that Gates' taste, I'm posting it here, because you can't find it on foodnetwork.com any more. 1 c sugar 1/4 c salt 2 T celery seed 2 T ground cumin 2 T ground cayenne pepper 2 T garlic powder 1 T chili powder 2 qt ketchup 2 c apple cider vinegar 1-1/2 tsp liquid smoke 1 tsp freshly squeezed lemon juice In a small bowl, combine sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside. In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature. Sauce may be stored in an airtight container in refrigerator for up to 3 weeks or in freezer for up to 6 months. Yield: about 3 quarts Keywords: Easy, Sauce, Barbeque, Hot and Spicy ( RG1689 )
  2. Passover Pecan Cranberry Biscotti Jewish biscotti suitable for Passover. 3 large eggs 1-1/2 c ground pecans 1 c oil (cottonseed) 1 tsp vanilla 1 c sugar 2 tsp Passover baking powder 1/4 tsp salt 1 T orange zest 1/4 c potato starch 1-3/4 c cake meal 1/2 c dried cranberries Use an electric mixer with a paddle attachment to combine the eggs, oil, vanilla, sugar, baking powder, salt and orange zest. Mix on medium until well combined. (You can also use a wooden spoon and mix by hand.) Turn the machine off and add the potato starch, cake meal and pecans. Turn the machine on low to combine and mix until all of the ingredients come together. Add the cranberries and mix to evenly distribute. Divide the dough in two and form into logs, approximately 3 inches by 12 inches. If you find the dough too sticky, dust your hands with cake meal to work with the dough. Place the logs on a baking sheet lined with parchment paper and bake in a preheated 350 F oven for 20-25 minutes. The biscotti will crack and loose the shine it had when it first went into the oven. Let cool. Reduce the oven temperature to 300 F. Carefully slice the logs into pieces, about 3/4 inches each. Arrange on a cookie sheet so that there is space between each cookie and return to the oven. Bake for 20-25 minutes until dry. Keywords: Dessert, Kosher, Jewish, Passover ( RG1677 )
  3. Fois Gras and Black Truffle Wontons Serves 15 as Amuse. An amazing dish that takes asian technique and fuses it with classic french ingredients. An easy dish to prepare once the prep work is done. 3 oz sonoma or hudson valley foie gras 20 wonton skin black truffle puree 12 fl oz balsamic vinegar 1 vanilla bean star anise score the slab of foie and seare it for about 1 1/2 minutes on each side in a dry pan until just crusted on both sides, reserve to a plate with paper towels to drain. ( RG1673 )
  4. Mom's Irish Soda Bread Mom thinks she got this from a decorating magazine at least 30 years ago, but she's not sure. 3-1/2 c flour 1/2 c sugar 1 tsp salt 1/2 tsp baking soda 2 tsp baking powder 2 eggs 1 pt sour cream 1 c raisins (I use currants.) 2 tsp caraway seeds Mix dry ingredients. Fold in eggs and sour cream. Stir in raisins or currants and caraway seeds. Mold into a round loaf (dough will be sticky), put into a greased pan (a pie pan works well) and sprinkle with flour. Cut a cross in the top and bake at 350 degrees F. for about 1 hour or until light brown. Keywords: Easy, Bread ( RG1670 )
  5. Cornell Recipe Barbecued Chicken Serves 10 as Main Dish. Dr. Robert Baker of Cornell University's Ag School developed this legendary recipe for broiled / barbecued chicken. It is broiled outdoors over a hot, non-flaming bed of coals. Bastng Sauce 1 Egg 1 c Cooking Oil 3 pt Cider Vinegar 1 T Poultry Seasoning 1/2 tsp Black Pepper 1 T Salt 5 Fresh Broiling Chickens Cut In Half 1. Beat the egg. Add Oil. Beat again. 2. Add other ingredients. Stir. 3. Using a brush baste both sides of the chicken halves and place on a grill over the coals. 4. After 5 minutes, turn the chicken halves and baste again. 5. Keep basting and turning until the chicken halves are cooked. Keywords: Chicken, Main Dish ( RG1668 )
  6. Flourless Molten Lava Chocolate Cake by PercyN Serves 2 as Dessert. There are many versions of this recipe floating around and I found this one to be easy and time tested. 1/3 lb semi sweet or bitter sweet chocolate 2 tsp Butter 3 Egg Yolks 1/4 c Light or Heavy Cream Melt 1/3 lb semi-sweet chocolate (place chips in a microwave for 1 min) Make a ganache by adding some heavy cream and heating to incorporate until chocolate is shinny. Whip 3 egg yolks with 2 tbsp sugar until sugar dissolves. Add eggs to warm (but not too hot) chocolate ganache and incorporate. Butter the edges of 2 ramekins (you can optionally dust the edges with flour but shake out any excess that does not stick to the buttered edges) and fill with the mixture. Bake in 350F oven for 11-14 minutes (9 min in my convection oven). Edges should start to form, but center should still be soft. Remove from ramekin carefully by running a paring knife along the edge and serve (you can use a touch of flour to dust the ramekins if you want to cheat). Keywords: Dessert, Chocolate ( RG1624 )
  7. Roasted Bell Pepper Puree Red peppers are ripest and sweetest, but yellow ones are also fine. Use only a little bit of green ones, which are young and often bitter. Roast the different color peppers together but process them separately and swirl them together for serving. Make a lot more than you think will be eaten, as it will disappear instantly once guests get a taste. It also freezes well. 2 lb red or yellow bell peppers (4 large) 1/2 tsp salt 1/2 c extra-virgin olive oil 1. Line a roasting pan with a double-size piece of aluminum foil. Put 4 large bell peppers (about 2 pounds) in the pan and roast at 475, turning every 10 minutes with tongs, until they collapse, about 40 minutes. 2. Remove the pan, fold the foil over peppers and let cool. This goes faster if you remove the package to a platter or large plate. 3. Over a seive and bowl to catch the liquid, remove and discard the core, seeds and skin. 4. Put the pulp in a food processor with 2 tablespoons of the liquid and 1/4 teaspoon of salt. Turn on the processor and slowly add 1/2 cup of EVOO. Taste and add salt and oil as necessary. Go easy on extra salt, to preserve the sweetness of the peppers. You can add fresh herbs, cumin, chili powder, garlic, anchovies, lemon juice, pesto, caramelized onion, etc., but the straight version is a pure and wonderful flavor. Keywords: Hors d'oeuvre, Vegan, Vegetarian, Easy, Dip, Food Processor ( RG1623 )
  8. srhcb

    Toast Boxes

    Toast Boxes My Mother used to occasionally make these for my Brother, Sister and I when we were little. Bread, store bought white - 1 slice/person Butter, enough for number of slices Toast Bread, medium to well done works best Butter Bread Cut Toasted Bread into 16 pieces a bit larger than 3/4" square. You should end up with four crustless interior squares, eight four-sided pieces with crust on one edge and two pieces with crust on two adjacent edges, and two three-sided pieces with two straight sides and one curved crusted edge each Reassemble the pieces in the shape of the original slice, and serve on a small plate with a fork For some reason we considered these to be a special treat, perhaps because eating toast with a fork seemed rather exotic. PS: Toast Boxes also make an excellent base for hot beef or hot turkey sandwiches. Keywords: Side, Easy ( RG1618 )
  9. Milk mochi Milk mochi is a kind of sweet that a mother makes for her children, but I think everyone will like it, so here is a recipe. For better results, use a non-stick frying pan. Milk mochi 200 ml milk 2 T katakuriko (potato starch) 1 T sugar Kinako mixture One part kinako (soybean flour) One part sugar (preferably Japanese shirozato) Milk mochi: 1. Put milk, katakuriko, and sugar in a pot. 2. Put the pan on low heat and constantly stir. If you use a non-stick frying pan, you can turn it into a single mass. Keep stirring for 1-2 minutes. 3. Transfer to a plate and let it cool. Kinako mixture: Mix one part kinako with one part sugar, plus a pinch of salt if you prefer. Scoop up some mochi with a spoon and put it on a plate and sprinkle kinako mixture. If you want to discuss milk mochi, go to this thread. Keywords: Easy, Snack, Japanese ( RG1616 )
  10. "I need a clever name" Chili Serves 12 as Main Dish. Easy but a bit time-consuming. Oh, and delicious! 8 oz good, super-thick-cut bacon (slab if possible), cut into ~1/4" cubes 2 lb beef chuck, cubed or cut in strips 2 large onions, chopped (about 3 cups) Olive oil or other fat as needed 10 cloves garlic, 5 cut into thick slices, 5 minced 1 (or more, depending on taste) fresh jalapeno, stem and seed removed, minced 1 T salt, or to taste 1 T freshly ground black pepper, or to taste 1 T ancho chili powder, or to taste 1 tsp ground cayenne pepper, or to taste 1 tsp crushed red pepper, or to taste 2 T ground cumin, or to taste 1 T dried oregano leaves or 1/2 T ground oregano, or to taste 1 tsp ground thyme, or to taste 1 tsp ground cinnamon, or to taste 3 T white flour 1 pt good dark beer, such as Guinness Stout 1 c good beef stock, plus more as needed 1/4 c molasses 1/4 c balsamic or red wine vinegar 1 28 ounce can crushed tomatoes 2 14 ounce cans red kidney beans (optional) Large round sourdough loafs, cut into bread bowls (if available), freshly cooked white rice otherwise Scallions, sliced Cheddar, shredded Sour cream 1. Brown bacon in large stockpot over medium heat. Remove with slotted spoon and reserve, leaving bacon fat in pot. 2. Turn heat to high. Brown cut-up beef quickly in bacon fat (in batches if necessary). Remove with slotted spoon and reserve. 3. Turn heat to medium. Add onions and the sliced garlic to the remaining bacon fat. Add a splash of additional oil or other fat if necessary. Season with salt and black pepper. Stir frequently for a few minutes until the onions begin to soften. 4. Turn heat to medium-low and stir in jalapeno. Stir every five minutes or so until the onion and garlic are well caramelized. Add a splash of olive oil and lower the heat if it becomes too dry. Allow at least 30 minutes. 5. Add reserved browned beef to pot. Stir until well mixed with onion mixture. Stir in dry spices and herbs and flour until beef and onions are well coated. Cook, stirring frequently, about five minutes. 6. Add beer and stock. Scrape bottom of pot well. Turn heat to high, and bring to a boil. Turn heat down to medium or medium-low. Simmer 30 minutes, stirring occasionally, scraping bottom. 7. Add molasses, vinegar, tomatoes, and remaining garlic. Turn heat to high, and bring to a boil. Reduce heat and simmer 1 hour or more. 8. Add beans, if desired, about 30 minutes before serving. Add reserved bacon and minced garlic about 15 minutes before serving. Add additional stock if chili becomes too dry (consistency should be thick and stew-like). Adjust seasoning and serve. 9. Serve in sourdough bread bowls (if you can find them) or over white rice otherwise. Garnish with sliced scallions, shredded cheddar, and sour cream. Notes: All measurements approximate. I hate beans, but I've separated this into two batches in step 8 and added 1 can of beans to one batch for those friends who like beans in chili. I'm told it was good with the beans. Keywords: Main Dish, Easy, Beef, Dinner, Hot and Spicy, American ( RG1611 )
  11. Torta di Riso Serves 6 as Dessert. There is a magnificent Torta di Riso (rice custard cake) in the Williams-Sonoma cookbook series. Served with a cherry-vin santo compote, to me it is the epitome of the soul of Tuscan cooking. Simple and evocative of the warm pleasures of hearth and home - no hints of pretension yet pure, strong, proud. Almost naive yet imbued with a canny instinctual intelligence. Preheat oven to 375 degrees F (190C) ....................................... 1 lb. cherries 1 Tbs. butter 1 Tbs. sugar 1/4 C vin santo 1 tsp. almond extract 1. Put cleaned and halved cherries, butter, sugar in pan over high heat for three minutes till beginning to soften. Take off heat, add vin santo and almond extract. Over medium heat, cook till alcohol has evaporated (several moments). Set aside. ......................................... Semolina flour and butter to dust pan 1/2 C short-grain white rice 2 C milk 7 eggs 1 C plus 2 Tbs. sugar 1 tsp. rum 1/2 tsp. lemon zest 1/2 tsp. lime zest 1. Lightly butter a 9" round cake pan -dust with semolina flour. 2. Bring enough lightly salted water to a boil over high heat to allow rice to cook "freely". Add rice, reduce heat to medium high, boil ten minutes. (Test to be sure rice is not too underdone before draining.) Drain well, then spread evenly over the bottom of the cake pan. Set aside. 3. Warm milk in saucepan till small bubbles appear along edge of pot. Meanwhile, beat eggs and sugar together with electric mixer till thick and pale yellow (about 5 minutes). Add rum and zests and mix well. 4. While constantly stirring, slowly pour 1/2 C of the warm milk into the egg mix. Stir in remaining milk, then pour entire mix into saucepan. Over low heat, stir constantly till custard forms thick enough to coat a spoon (about ten minutes). Do not allow to boil. 5. Remove from heat, pour over rice in cakepan. 6. Bake 45 minutes to an hour, till toothpick will come out clean. Put pan on wire rack to cool for half an hour, then invert onto plate to remove. Allow to cool to room temp. 7. Serve with compote, cut into slices. ........................................................................... Probably good quality jarred cherries would work in a pinch if fresh are not to be found. Keywords: Dessert, Italian, Intermediate, Rice, Tart ( RG1609 )
  12. Reinvented Chocolate Pudding Cake Serves 4 as Dessert. Remember that great chocolate dessert you had as a child that when baked separated into a chocolatey cake layer with a pudding layer underneath? Tasting my mothers recipe for chocolate pudding cake after so many years, I discovered that with age related taste bud changes it was a bit watery and anemic. So I fiddled a bit by adding the bittersweet chocolate (hers only had cocoa), changed some of the milk to yogurt to get a bit more fullness in the cake part, cut the sugar way back, added expresso powder and mocca compound to round out the flavour and voila reinvented chocolate pudding cake! Mocha compound is a flavouring used by pastry chefs and chocolatiers. At home you can replace it with some expresso powder. Cake 2 oz bittersweet chocolate, melted 1 oz softened butter 1/2 c toasted pecans 2 T natural cocoa powder (not dutch processed) 1 c all purpose flour 2 tsp baking powder 1/2 tsp kosher salt 1/2 c sugar 1/2 c plain yogurt 1/2 c milk 1 T mocha compound(or 1 tsp expresso powder) 1 tsp vanilla extract Topping 4 T cocoa 1 c brown sugar 1 T instant expresso 1 T mocha compound (optional) 2 c boiling water Mix together the cake ingredients in a bowl and place in 8 or 9 inch cake pan (I prefer pyrex). Sprinkle over the topping mixture, then pour over boiling water. Do not mix. Bake at 325 F for about 30 minutes. Keywords: Dessert, American, Chocolate, Easy, Pudding ( RG1659 )
  13. Curing Lop Yuk (Chinese Bacon) Lop yuk or Chinese bacon is a fantastic ingredient in a number of Chinese dishes, most notably Naw Mai Fon or Chinese sticky rice (Click here for Russell Wong's great recipe). It's also great simply sautéed in scrambled eggs. To see a few photos, click here. To participate in a topic devoted to curing lop yuk, click here. To prepare lop yuk you'll be doing some dry curing, which requires a few special things. First, you'll need dry curing salts a.k.a. DC or DQ #2; I get mine from Butcher Packer in Detroit MI. You'll also need a dry (under 50% humidity) and cool (under 60F) place to hang the lop yuk to cure -- on a porch, covered by cheesecloth, if your weather is perfect! -- and a little fan for air circulation is a good idea. Finally, plan for about ten to twelve days of curing, start to finish. One final note. Multiple batches of lop yuk testify to the fact that using a quality shaoxing wine in this recipe makes a significant difference. Most decent Chinese markets should have non-salted shaoxing available for about $7-10. If you cannot find such shaoxing, then cooking (that is to say, salted) shaoxing can be used, but you should cut down on the added salt. Thanks to Ben Hong, jmolinari, Michael Ruhlman, and the folks at the Chinese American Market, on Park Ave in Cranston, RI, for their help in developing this recipe. 1-1/2 kg pork belly (about three pounds) 3 g DC #2 dry curing salt 10 g kosher salt 20 g sugar 60 g dark soy 60 g (light) soy 60 g shaoxing or sherry 1. Cut the pork belly into strips that are 2" wide and as long as the belly. You should not remove the skin. Strive for strips that are of consistent thickness, if possible. 2. Combine the dry and then the wet ingredients and mix well. (If you are using cooking -- that is to say, salted -- shaoxing, do not include the kosher salt.) 3. Place the pork belly strips in a large ziploc bag and add the marinade, mixing well. Marinate the pork for a day or two, moving the strips around occasionally to distribute the marinade. Remove the pork from the marinade and dry the strips with paper towels. Tie a 10-12" piece of kitchen twine at the top of each strip, and then tie the twine to your drying line. Hang the strips in your cool (60F or lower) and dry (50% humidity or less) area for seven to ten days. If the temperature or humidity rises a bit for a day or so, that should have no lasting effect. However, several days significantly over 50% humidity will slow things down quite a bit, and several days significantly over 60F temperature will be dangerous. When the strips are fully cured, they'll have lost that squishly feeling even at their fattest points and will feel firm but not utterly inflexible. You're going for the density of a good, firm salami: there should be a little give throughout the piece when you squeeze it, but anything even remotely mushy in the interior isn't ready yet. Once they are fully cured, you can store them in a cool, dry place (they'll drip lard if it gets too warm, by the way) or in the fridge or freezer for a good long while. Keywords: Intermediate, Pork, Chinese ( RG1652 )
  14. Oysters Rockefeller Chowder Serves 2 as Soup. Inspired by the restaurant Liuzza's by the Track in New Orleans. 1 Bacon slice, minced 2 T Flour 1 Onion, small, minced 1 Celery stalk, minced 2 Scallions, minced 1 Garlic clove, minced 1 c Spinach leaves, chopped 1 c Milk (low fat works fine) 1 c Chicken or Fish Stock 1/2 c Clam Juice 1/2 tsp Dried Chervil Nutmeg, a few scrapings 2 T Anise Flavored Liquor (Pernod, Ouzo, HerbSaint, Sambuca) 2 T Heavy Cream 1/2 lb Oysters, shucked (any liquid can be added with other the other liquid) 1 T Parmesean Cheese, finely grated Salt & Pepper Cook the bacon slowly in heavy soup pot to lightly brown the lean and render the fat. Add flour and stir for 2 minutes, do not let the flour brown. Add minced vegetables, stir, cover and sweat for 5-10 minutes, stirring occasionally. While the vegetables cook, combine the milk, stock, clam juice (and any oyster liquid), dried chervil and nutmeg. When the vegetables are cooked (but not browned), add the spinach and stir well, until the spinach is just wilted. Slowly add the liquid to the vegetables, using a whisk to break up lumps. Raise heat to high and reduce by 1/3, until it lightly naps a wooden spoon. Add liquor and cream, boil for 1 minute, then reduce heat to low. When the soup stops bubbling vigorously, stir in the oysters and simmer for exactly one minute. Turn off heat and stir in the parmesean cheese. Add salt and finely, freshly ground black pepper to taste. Serve immediately. Keywords: Soup, Seafood, Intermediate, American ( RG1647 )
  15. Old Sour OLD SOUR This is a versatile condiment that originated in the Florida Keys. I grew up with it, and am growing old with it. It is splendid with seafood, cooked or raw. Use it in place of vinegar or citrus juice in salad dressings; or add it to mayonnaise or butter-emulsion sauces. I like to bottle it in old Grolsch beer bottles that I buy at garage sales. For every two cups freshly squeezed Key lime (or Mexican dwarf lime) juice, you will need one heaping tablespoon sea salt, or kosher salt. Squeeze juice from limes. Line a funnel with a double thickness of cheesecloth, and strain juice into a clean bottle. Add sea salt, and shake the bottle well. Tie a square of cotton cloth (such as old bedsheet scrap) over the top of the bottle. Let the sauce age in a dark, cool cupboard for at least two weeks, or as long as eight weeks. When desired, strain again through double thickness of cheesecloth and return to bottle. Aged Old Sour should have an acid-salty flavor,with a slight bite on the tongue. Cork the bottle, and the sauce will keep indefinitely. There is no need to refrigerate this sauce, and it gets better with age. Some people add a dash or two of Tabasco sauce to each bottle. It's a matter of personal preference. Keywords: Condiment, Easy, Fruit, American ( RG1642 )
  16. Portuguese Fish Soup Serves 6 as Main Dish. This is my adaptation of a recipe from the Nashville Herb Society's "Soups" cookbook, published in 1975. 6 cloves garlic, slightly smashed 3 T olive oil 6 slices rustic white bread 8 c chicken stock 1 14 oz. can diced tomatoes 1/2 c parsley, chopped 8 oz sliced mushrooms (preferably criminis) 1/2 tsp dried thyme (1 tsp if fresh) 1/2 tsp tarragon (1 tsp if fresh) 1 pod hot red pepper or 1/4 tsp red pepper flakes 1 T grated orange zest 1/2 lemon, squeezed, juice and rind salt and black pepper to taste 1 lb firm white fish, cut into 1" cubes(I used mahi mahi last time) 1/2 lb shelled shrimp In a heavy saucepan, heat oil and garlic until oil is infused with garlic flavor. Brush bread lightly with garlic oil, toast under broiler, then turn over to let other side dry out. Do whatever you want with any remaining oil and garlic. In a Dutch oven, put toasted bread and all remaining ingredients except white fish and shrimp. Bring to a boil, reduce to simmer and cook, covered, 30 minutes. Add white fish, cook 2 minutes, add shrimp, stir well and remove from heat. This soup is delicious served right away or left over. Keywords: Soup, Seafood, Fish ( RG1638 )
  17. Kefta with Tomatoes and Eggs Serves 3 as Main Dish. 250 g lamb mince 1 onion 1 c breadcrumbs 1 tsp ground cinnamon 1 tin of chopped tomatoes 5 eggs 1 T ras el hanout fresh coriander parsley finely chop the onion and mix with the lamb mince, breadcrumbs, cinnamon, parsley and 1 egg. add salt and pepper. make 12 meatballs heat some olive oil in a pan, saute the meatballs until they are cooked. add the tomatoes and ras el hanout to the pan, simmer for 3 minutes. Make some spaces, and drop the 4 eggs in. cover the pan until the eggs are set (not too set, or the yolks won't be runny and the egullet gods will smite you) Keywords: Lamb, Easy, African ( RG1843 )
  18. Butter Chicken Serves 6 as Main Dish. There are a bunch of good recipes floating around for butter chicken (proto-tikka-masala). A lot of these utilize a marination step, which I find unnecessary. This preparation is optimized for an efficient generation of flavor. Browned Items 4 T butter 2 medium onions, sliced thinly 4 inches ginger, peeled and chopped roughly 6 cloves garlic 1 T salt Nut Milk 1/4 c almonds and/or walnuts and/or cashews 2 c water Dry Spices 2 tsp cumin powder 1 T garam masala powder 1/2 tsp dry mint 1/2 tsp tumeric 1 tsp red chilli powder 1-1/2 tsp corriander seed powder 1/2 tsp black pepper powder 1/2 tsp white pepper powder Meat 2 lb chicken thighs Other Ingredients 1-1/2 c tomato puree 1/2 c yogurt 1/3 c chopped cilantro Run the garlic and ginger in a food processor until chopped very finely. Put the butter, garlic and ginger, onions, and salt in a large, heavy pot and fry at medium heat for quite some time until the garlic and ginger have formed a crust on the bottom of the pot, and the onions are a deep brown. Let the crust and onions get darker than you might think necessary- the crust will give a nice smoky flavor when scraped up into the sauce later. While these ingredients are browning, cut the chicken into small pieces (about 1/2" square). Run the nuts and water in a blender until fairly smooth (about a minute). When the onions are ready, add the chicken and fry for a few minutes until lightly browned. Add the dry spices and fry for 15 seconds. Add the nut milk, yogurt, and tomato puree. Turn heat to low and cover. Simmer until chicken is just tender, about 30 minutes. Add salt to taste. At this point, you can stir in the cilantro and serve. However, this dish is much better if you let it sit, covered, overnight. It's even better if after that, you stick it in the fridge and let it sit for another day or two. Before serving, make sure to scrape up the browned bits from the bottom. Optional: serve topped with a couple pats of butter. Keywords: Main Dish, Intermediate, Chicken, Dinner, Hot and Spicy, Indian ( RG1839 )
  19. srhcb

    Paste

    Paste My three year old Grandson likes to pull a chair up to the center island and watch me work in the kitchen, especially when the KitchenAid stand mixer is set up. Of course, when I make cake or cookies he gets to lick the beaters and bowl, but last night I was making my favorite Oatmeal Bread from the King Arthur Flour 200th Anniversary Cook Book. To my surprise he not only ate the raw dough, he even stuck his fingers into the flour and licked them off. Then I remembered (way, way) back to my grade school days, and the kids who used to eat paste. (We all tried it .... right? ) It's really nothing but flour and water! So, looking in the KAF's index, what do I espy? In Chapter XI, "Fun!", are three recipes for paste! Using elements from two of the recipes, "Simple Paste" and "Schoolroom Paste", (the third is for "Paper-Mache Paste"), I whipped some up. Then, of course, we had to cut pictures out of the Sunday paper cartoons and advertising flyers and paste them onto construction paper. We were having so much Fun! we had to make another batch. If you're ever so inclined, here's my recipe: 2 c Flour 1-1/2 c Water couple drops of Mint Extract Mix ingredients together Paste/Taste as desired Footnote: The KAF Cookbook authors, obviously parents themselves, include the helpful notation, "All these pastes are completely water soluable and can be soaked off anything that has been inappropriately pasted! Keywords: Amuse, Easy ( RG1836 )
  20. Rice with Salt Cod, Chickpeas, and Red Bell Pepper Serves 6 as Main Dish. Called 'Arros amb Capetes de Torero' in Spanish, which means bullfighter's capes. This refers to the roasted bell peppers on the top of the dish. This recipe is based on one in Saveur Magazine, which was based on a traditional recipe from Gargantua in Valencia, Spain. It is unique in that the Salt Cod is not soaked before cooking the dish so it makes the use of this ingredient somewhat easier - and you could also use canned roasted red peppers and whip this one up on the spur of the moment, with excellent results. 1-3/4 c short grain rice - spanish prefered 2 c cooked chickpeas 1 red bell pepper -- roasted, stemmed, peeled, seeded, and quartered lengthwise 2 tomatoes, peeled, cored, seeded, and chopped 1/2 c olive oil 1 head garlic, cloves separated, peeled, and chopped 1/2 tsp saffron threads salt - to taste pepper - to taste Put unsoaked cod into a medium pot, cover with water, and bring to a boil over high heat. Reduce heat to medium; simmer until swollen and soft, 8-10 minutes. Drain, set aside until cool enough to handle, then flake into small pieces while picking through cod to remove any skin and bones. Toast saffron in a medium skillet over medium heat, shaking skillet, for 10 seconds. Add chickpeas to the saffron in the skillet and season to taste with salt. Cook over medium heat until just warmed through, then set aside. Heat oil in a large seasoned cazuela or heavy skillet over medium heat. Add tomatoes and garlic and cook, stirring often, until moisture evaporates, 12—15 minutes. Stir in cod, then add rice, stirring to coat well. Add 4 1/2 cups water and salt and pepper to taste and simmer, uncovered, without stirring, until liquid has reduced by half, 12—15 minutes. Stir in chickpeas, arrange bell peppers on top of rice, and continue to cook, without stirring, until rice is tender and water is absorbed, 10-15 minutes more. Remove from heat and set aside for 5-10 minutes before serving. Keywords: Main Dish, Rice, Fish, Spanish/Portugese, Seafood, Intermediate, Clay Pot ( RG1820 )
  21. Braised Chevon This also works well with beef. 2 large leeks, white part only, sliced lengthwise 3 carrots, chopped into 2" lengths 1 T olive oil 1/2 c raisins 1 c boiling water 2 lb chevon shoulder roast 1 T olive oil 3 T paprika 1/2 tsp cayenne 3 c beef broth 1 T lemon zest 1 T butter 1 T flour juice of one lemon salt and pepper to taste Preheat oven to 375. Toss the leeks and carrots with 1 T. olive oil until lightly coated. Place in a roasting pan and roast for 45-50 minutes. When vegetables are finished, reduce oven temperature to 350. Place raisins in a small bowl and cover with boiling water. Set aside. Cut roast into large chunks (my roast ended up in 4 pieces) and season with salt and pepper. Heat olive oil in ovenproof pan over high heat. Add chevon to pan and cook until nicely browned. Remove from pan and reserve. Deglaze pan with 1/4 cup of beef broth. Add roasted vegetables, paprika, and cayenne pepper. Cook for 1-2 minutes. Return meat to pan and add 2-3/4 cups of beef broth. Stir in lemon zest. Drain raisins and add them to the pot. Cover and put in oven for 1-1/2 hours, checking on it every 30 minutes or so. Add more beef broth if required. When the 90 minutes is up, remove the meat from the pan and keep warm. Strain the braising liquid, discarding all the vegetables and raisins. Defat the liquid and return it to the pan. Bring to a simmer over medium-low heat. Combine flour and butter in a small bowl. Whisk into braising liquid until the butter has melted completely. Cook until thickened slightly. Stir in lemon juice. Serve meat with sauce. Keywords: Main Dish, Dinner ( RG1819 )
  22. Ling's Favourite Brownies (revised 08/22/05) Serves 10 as Dessert. I've been playing around with my brownie recipe for a few months, and I'm pretty happy with this version. Not only is it easy to put together, but it produces the densest, fudgiest brownies I've ever tasted. I've used both Scharffen Berger and Valrhona for this recipe. Use whichever chocolate you like, as long as it's of good quality. 5 oz unsweetened Scharffen Berger chocolate 3 oz bittersweet (70%) Scharffen Berger or Valrhona Guanaja 2 c granulated sugar 1 c butter 1 T vanilla extract 4 eggs 1 c flour (dip and sweep) 2 T cocoa powder 1/2 tsp salt 1. Melt the butter and both types of chocolate over medium heat in a saucepan. 2. Beat eggs in mixing bowl with a hand mixer on high speed for 4 minutes, until pale. 3. Gradually add sugar and vanilla extract. 4. Temper the eggs with the chocolate mixture, then add all of the mixture into the bowl. 5. Slowly incorporate the flour, salt, and cocoa. Beat the batter vigorously with a wooden spoon for about 30 seconds until the batter looks shiny. 6. Pour batter into an ungreased, non-stick pan (I use a 9" cake round, and this fits perfectly.) Smooth the top of the batter. 7. Bake in a pre-heated 325 degree oven for approximately 25 minutes (there should be moist crumbs on the skewer when testing for doneness). "Serves 10" is just an estimate--the brownies are quite rich, so some may be satisfied with just a sliver. However, if you're like me, half the pan will be gone before you know it. 😉 Keywords: Dessert, Easy, Chocolate, Snack, Brownies/Bars, American ( RG1291 )
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