From: W. Trevor King Date: Wed, 21 Jul 2010 12:09:34 +0000 (-0400) Subject: Added new recipes following Mom's July update. X-Git-Url: http://git.tremily.us/?a=commitdiff_plain;h=0c5f18ca08543d31d53c1994b182dfba0119daa2;p=cookbook-data.git Added new recipes following Mom's July update. Added: * Mai Tai * Grapefruit Pom-tini * Pink Bikini * Darryl’s Kir * Savory Spiced Soda * Almost-No-Knead Baguette * Tuscan Bean and Farro Soup * Santa Fe Black Bean Soup * Ranch Dressing * Twice Grilled Peppers with Mozzarella and Caper-Basil Vinaigrette * Chinese Chicken Salad * Shaved Carrot, Fennel, and Tangerine Salad * Herbed Strawberry Sandwiches * Basic Polenta * Collard Greens Brazilian Style * Rose Wine Fondue * Spicy Steamed Mussels * Chicken Enchiladas Tacuba Style * Codfish in Ginger Soy Cream * Grilled Salmon with Squaw Corn * Coq Au Riesling * Starter Chicken Curry * Chicken with Israeli Couscous, Spinach and Feta * Slow-Cooker Corned Beef and Cabbage * Beer Marinated Grilled Skirt Steak * Cherry-Cassis Sauce * Strawberry Rhubarb Crisp * Cherry Clafouti * Brazilian Banana Custard * Horchata Rice Pudding * Chocolate Mayonnaise Cake * Lemon-Cheesecake Bars * Perfect Chocolate Chip Cookies * Rich Mint Brownies --- diff --git a/mom-cookbook.txt b/mom-cookbook.txt index 6af5cfc..4863f86 100644 --- a/mom-cookbook.txt +++ b/mom-cookbook.txt @@ -83,6 +83,43 @@ Pour into a large pitcher. Pour into ice-filled glasses, and garnish with lime +Mai Tai + + From: Laurie Duncan + +6 oz. pineapple juice +1 oz. vodka +½ oz. orgeat syrup (available where you buy syrups for coffee) +¼ oz. grenadine syrup + +Mix together in a shaker with ice. Serve immediately. + + + +Grapefruit Pom-tini + +Yield: 1 serving From: Laurie Duncan + +1 C. grapefruit juice +1 # lime, juiced +1½ oz. pomegranate vodka + +Combine in a shaker with ice. Shake and serve. + + + +Pink Bikini + +Yield: 10 C. From: Julia Rutland at Coastal Kitchen + +1¾ L (1 bottle) raspberry lemonade +1¾ C. coconut rum +1 C. amaretto liqueur + +Combine in a large pitcher. Stir well, and serve over ice. + + + Sparkling Sea Breeze Yield: 8 ½ C. From: Coastal Living Dec/Jan. 2010 @@ -182,6 +219,66 @@ Place all ingredients in a blender and blend until smooth. Pour & enjoy. +Darryl’s Kir + +Yield: 1 serving From: Darryl Robinson Fine Living Network + +1 oz. crème de cassis +6 oz. chardonnay (I use riesling or pino grigio) +1 oz. ginger-infused cognac, recipe follows +1 oz. honey +X C. ice, as needed +1 twist lemon, for garnish + +Ginger-infused cognac: +10 oz. cognac +1 oz. honey or agave nectar +1 2”-piece ginger, fresh, sliced + +Combine the cognac, honey and sliced ginger in a small decanter and +allow to sit in a dark, cool space for at least 2 days. Strain. + +Combine the crème de cassis, wine, ginger-infused cognac, honey, and +ice in a cocktail shaker. Shake and strain the mixture into a wine +glass. Garnish with a lemon twist and serve. + + + +Savory Spiced Soda + +Yield: 4 servings From: Janet Johnston Savory Spice + +4 # star anise, whole +1 T. pink peppercorns, plus more for garnish +1 t. allspice, whole +2 C. water +½ C. sugar +½ bunch thyme, fresh +1 2”-strip lemon zest + +Garnish: +X cubes ice +1 L. club sode, chilled +4 # star anise, whole +X sprigs thyme +X # pink peppercorns + +Heat a stainless steel pan over medium-high heat. Add the spices and +stir to toast for 2 min. Remove the spices and add to a clean spice +grinder. Coarsely grind and reserve. + +Add the water and sugar to a medium-sized saucepan and bring to a +simmer. Stir to dissolve the sugar. Add the spices and the thyme and +lemon zest. Cover, reduce the heat, and let simmer 5 min. After 5 +min. remove from heat and carefully strain the hot syrup through a +fine sieve to remove the coarse spices. Chill before using. + +To serve, fill 4 cocktail glasses with ice. Add ¼ C. spiced simple +syrup to each glass. Top with club soda and a star anise pod and +stir. Garnish with thyme sprigs and peppercorns and serve. + + + Hot Cranberry Punch 3 C. Cranberry Juice @@ -1273,6 +1370,48 @@ Use to make fry bread tacos or top with chili, honey or powdered sugar. +Almost-No-Knead Baguette + +Yield: 1-4 Baguettes From: King Arthur Flour + +3 C. water +8 C. all-purpose flour +1 T. table salt or 1½ T. kosher salt +1 T. instant yeast + +Find a large (6-Qt.) bowl or bucket, for dough storage in the fridge. +Lightly grease the bowl or bucket. + +Place the water directly in the bowl. Add the dry ingredients to the +water, and stir to combine. Mix until there are no dry spots; the +texture of the dough should be fairly soft. + +Knead the dough gently for a few minutes, by hand; it’ll be very +sticky. Or knead for 1 to 2 min. in a stand mixer. Cover the +container, and let the dough rest at room temperature for 2 hours. + +Refrigerate overnight, or for up to 7 days. + +To bake bread: Scoop out a scant 1 pound of dough (about ¼ of the +batch, about 14½ oz.). Place on a greased work surface. + +Shape the dough into a rough, slightly flattened oval, cover with +greased plastic wrap, and let rest for 15 min. Fold the dough in half +lengthwise, and seal the edges with the heel of your hand. Flatten +slightly, and fold lengthwise and seal again. + +With the seam side down, cup your fingers and gently roll the dough +into a 15” log. Place the log seam-side down onto a lightly greased +or parchment-lined baking sheet, or into the well of a baguette pan. +Cover and allow to rise till it’s very puffy, about 1½ hours. Towards +the end of the rising time, preheat your oven to 450F. + +Slash the baguette three or four times on the diagonal. Spritz the +baguette heavily with warm water, and bake until a very deep golden +brown, 25 to 30 min. Remove from the oven and cool on a rack. + + + Rosemary Whole Wheat Bread Yield: 1½ pound loaf @@ -2304,6 +2443,89 @@ Add the broth and tomatoes with the juice and bring to a boil. Add the mashed a +Tuscan Bean and Farro Soup + +Yield: 8 servings From: The Italian Slow Cooker + +2 T. olive oil +4 oz. pancetta, diced (I use bacon) +1 medium onion, chopped +2 medium celery ribs, chopped +2 medium carrots, chopped +2 cloves garlic, finely chopped +4 leaves sage, chopped, or 2 t. dried +½ t. dried marjoram +6 C. Cannellini or Great Northern beans, cooked, or 3 16 oz. cans with liquid +1 C. tomatos, peeled, seeded, and chopped fresh or canned +1 dash salt +1 dash pepper +1 C. farro +1 drizzle olive oil + +In a large skillet, heat the oil over medium heat. Add the pancetta +and cook for 5 min., or until lightly browned. Add the onion, celery, +and carrots and cook, stirring often, until softened. Stir in the +garlic, sage, and marjoram. + +Scrape the vegetables into the slow cooker. Add the beans, tomatoes, +and a pinch of salt and pepper. Cover and cook on low for 6 hours, or +until the vegetables are tender. + +With a slotted spoon or a strainer, transfer the beans and vegetables +to a bowl. Leave the cooker on. + +Let the bean mixture cook slightly. Place in a food processor and +puree. The mixture should not be completely smooth. Scrape it back +into the slow cooker. Taste for seasoning. Add the faro and cover. +Cook for 1 to 2 hours more, or until the faro is tender. Serve hot +with a drizzle of olive oil. + + + +Santa Fe Black Bean Soup + +Yield: 4-6 servings from: Grant Corner Inn Santa Fe, NM + +1 T. salt +4 C. water +½ lb. black beans, soaked overnight in cold water to cover and drained +3 # white onions, chopped +4 cloves garlic, minced +¼ C. cilantro, chopped +½ C. red bell pepper, minced +¼ C. olive oil +1 T. distilled white vinegar +1 # anaheim chile, roasted and chopped +1 small jalapeño pepper, chopped (optional) +6 oz. (1 can) tomato paste +2 C. chicken broth +1 dash salt +1 dash pepper +1 garnish cilantro +1 garnish sour cream +1 dash paprika + +Add the salt to the water, bring to a boil, add the beans, and reduce +the heat to let the beans simmer until they are soft, about 1½ hours. + +In a large frying pan, sauté the onion, garlic, cilantro, and bell +pepper in the olive oil until the onions are slightly brown. Add the +vinegar, chile, jalepeno, tomato paste and chicken broth. Stir over +low heat to blend. + +Drain the cooked beans, reserving 2 C. of the liquid. Add the +reserved liquid and the beans to the onion mixture. Stir, continuing +to simmer over low heat, for several minutes. + +Puree the mixture in small amounts in a blender. Pour the puree back +into the pan to reheat, and simmer for 5 min. over low heat, stirring +constantly. Season with salt and pepper. + +Serve hot, garnished with cilantro leaves, a dollop of sour cream, and +a dash of paprika. + + + Brazilian Black Bean Soup Yield: 6-8 servings from: Moosewood Cookbook @@ -2900,6 +3122,27 @@ Fold a full sheet of paqper towel into quarters and put it in a strainer over a +Ranch Dressing + +Yield: From: Guy Fieri + +⅓ C. sour cream +½ C. mayonnaise +1 C. buttermilk +3 T. chives, fresh, chopped +2 T. Italian parsley leaves, fresh, chopped +½ t. dried dill +1 t. salt, divided +1 t. black pepper +1 T. white vinegar +1 T. garlic paste (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste) + +In a medium bowl, combine the ingredients and blend well with a fork +or stick blender. Cover and refrigerate for at least 1 hour before +serving. + + + Orange Walnut Vinaigrette Yield: 1 C. From: Sharing The Table at Garland’s Lodge @@ -3205,6 +3448,52 @@ For the vinaigrette: Whisk together the garlic, oregano, mustard, vinegar, salt +Twice Grilled Peppers with Mozzarella and Caper-Basil Vinaigrette + +Yield: 8 servings From: Bobby Flay + +3 red bell beppers +3 yellow bell peppers +3 orange bell peppers +3 T. olive oil +¾ t. kosher salt +¾ t. black pepper +1 loaf Italian or French bread, thinly sliced and grilled +1 Lb. buffalo mozzarella, cut into ¼” thick slices +1 garnish basil leaves, fresh + +Caper-Basil Vinaigrette: +3 T. red wine vinegar +1 t. Dijon mustard +1 clove garlic, finely chopped +¼ t. salt +¼ t. black pepper +¼ C. pure olive oil +2 T. capers, drained +2 T. basil leaves, chopped + +Heat your grill to high. Brush bell peppers with 2 T. of the oil and +season with ½ t. salt and ½ t. pepper; grill the peppers until charred +on all sides. Remove from the grill, place in a bowl, cover with +plastic wrap, and let sit for 10 min. Remove the skin from the +peppers, brush them with the remaining oil and season with salt and +pepper, and place back on the grill and cook until slightly charred on +all sides. + +Slice the peppers into quarters or to fit over bread slices. Place a +slice of mozzarella over each pepper and drizzle with the Caper-Basil +Vinaigrette. Garnish with fresh basil leaves and serve at room +temperature. + +Note: OK to use jarred roasted peppers, just drain well. + +Caper-Basil Vinaigrette: +Whisk together the vinegar, mustard, garlic, salt and pepper in a +medium bowl. Slowly whisk in the oil until emulsified. Stir in the +capers and basil. + + + Grilled Eggplant and Goat Cheese Salad Yield: 4-6 servings From: Giada De Laurentiis @@ -3333,6 +3622,80 @@ Tamari Pecans: Preheat oven to 350F. In a shallow bowl, stir the tamari & molasses together to blend. Season with cayenne and salt, to taste. Add the pecans and toss until they are coated. Transfer to a clean towel and let drain briefly. Spread on a wire rack on a baking sheet and roast for about 10 min., or until fairly dry & toasted. Remove from oven and cool completely. Chop into ¼” pieces. +Chinese Chicken Salad + +Yield: 10 C. From: Kirsten (Carlson) Todd + +2 T. sesame seeds +1 T. butter, unsalted +⅔ C. slivered almonds +¼ C. dark brown sugar +1 head iceberg lettuce or mixed greens +1½ C. chow mein noodles +3 # carrots, grated +X # Mandarin oranges + +Chicken: +4 halves (1½ lb.) chicken breast, boneless, skinless +3 T. wheat-free tamari sauce +1 pan Water + +Dressing: +1 C. Greek yogurt +1 C. cilantro leaves +3 T. rice wine vinegar +2 T. asian sesame oil +2 T. tamari +1 T. sugar +1 T. ginger, fresh, minced + +Poach the chicken in a medium saucepan with soy sauce and just enough +water to cover. Bring to a boil, cover, remove from heat, and let +stand 30 min. Remove chicken; cut into bite-sized pieces. + +Combine the dressing ingredients in a blender and puree until smooth. + +Toast sesame seeds in a dry skillet over medium heat until golden, +stirring often. Remove from pan and cool. + +Melt butter in a small skillet over medium heat. Add almonds and +sauté until golden, about 2 min. Add brown sugar and stir until +melted and combined. Spread on foil to cool. + +Toss lettuce, noodles, carrots, oranges and chicken with dressing to +coat. Garnish with toasted sesame seeds and caramelized almonds. + + + +Shaved Carrot, Fennel, and Tangerine Salad + +Serves: 6 From: Michael Chiarello + +8 oz. (~3 medium) carrots +2 medium fennel bulbs +3 T. olive oil +2 T. lemon juice +1 T. champagne vinegar, plus more as needed +¼ medium red onion, thinly sliced +2 C. watercress sprigs, thick stems removed +1 C. tangerine sections +2 t. sugar, if desired. +1 dash sea salt, preferable gray salt +1 dash black pepper + +Use a mandoline or very sharp knife to shave the carrots lengthwise +into ribbons. Cut off the stalks and fronds from the fennel bulbs if +still attached. Shave the fennel lengthwise like the carrots. + +Put the carrots and fennel in a bowl and toss with the olive oil, +lemon juice, and 1 T. vinegar. Let stand for 20 min. to soften. + +Add the red onion. Gently mix in watercress and tangerines. Season +with salt and pepper, toss well, taste, and add more vinegar and sugar +if needed. Serve immediately. + + + Arugula Salad with Honeyed Almonds Yield: 4 Servings From: Bon Appetit, Sept. 2001 @@ -4183,6 +4546,27 @@ Whisk the shallots, vinegars, mushroom juices, olive oil and a little salt toget +Herbed Strawberry Sandwiches + +Yield: 24 sandwiches From: www.TeaTimeMagazine.com + +8 oz. (1 package) cream cheese, softened +3 T. basil, fresh, minced +½ C. almonds, slivered (or sliced) and toasted +1 t. lemon juice +½ t. lemon zest +¼ t. salt +8 slices honey-wheat bread, crusts removed, cut into thirds, and toasted +1 lb. (1 package) strawberries, hulled and thinly sliced + +In a small bowl, mix together the cream cheese, basil, almonds, lemon +juice, lemon zest, and salt until thoroughly combined. + +Evenly spread cream cheese mixture onto toast fingers, and top each +with 3 strawberry slices. + + + Salade de Lardons Yield: 4 Servings From: Kitchen Sink class @@ -4418,6 +4802,28 @@ In a medium-size baking dish, stir together couscous and apricots. Mix boiling +Basic Polenta + +Yield: 6 servings From: Risotto, Polenta, and Grains + +1 C. yellow corn meal, coarsely ground, preferably stone ground +1½ t. salt +5 C. water +1 bit water, milk, broth, or cream, if needed + +In a large slow cooker, stir together the cornmeal, salt and water. +Cover and cook on high for 2 hours. Stir the polenta. If it seems +too thick, add a little water, milk, broth or cream. Cook for 30 to +60 min. more, or until thick and creamy. Serve hot. + +Variations: +Use half broth and half water. +Use half milk and half water. +Stir 2 T. butter or olive oil into the finished polenta. +Add herbs or grated cheese to the finished polenta. + + + Creamy Polenta Yield: 6 Servings From: Tyler Florence @@ -4992,6 +5398,25 @@ Wash collard greens thoroughly. Remove the stems that run down the center by ho +Collard Greens Brazilian Style + +Yield: 6 servings + +2 lb. (2 to 3 large bunches) collard greens, center stems removed +5 thick-slices bacon, cut into small pieces +3 cloves garlic, minced +3 T. olive oil +1 C. corn flour +1 dash salt +1 dash pepper + +Roll the collard green leaves and slice them into thin strips. Heat a +Dutch oven with olive oil, add bacon and let cook until the bacon is +crispy. Add garlic and the collard greens, and let sauté for 3 to 4 +min. Season with salt and pepper. + + + Brussels Sprouts with Browned Butter & Garlic Yield: From: Jason @@ -5717,6 +6142,44 @@ Mix together the mustard, Worcestershire Sauce, and cornstarch and add to the fo +Rose Wine Fondue + +Yield: max 4 servings From: Fondue It by Silvana Franco + +1 large-clove garlic +1 C. plus 2 T. rose wine +1 t. lemon juice +7 oz. Swiss cheese, grated, at room temperature +7 oz. cheddar cheese, grated, at room temperature +1 T. cornstarch +1 T. brandy or kirsch +1 dash salt +1 dash white pepper +a few pink peppercorns +several handfuls prosciutto, to serve +several handfuls Grissini breadsticks +several handfuls basil Leaves, to serve + +Cut the garlic clove in half and rub the cut surfaces over the bottom +and sides of the fondue pot. Add the wine and lemon juice and stir +over low heat, until warm but not boiling. + +Stir in the cheeses and continue to heat, stirring, until melted. Do +not let the mixture boil or it will separate. + +In a separate bowl, dissolve the cornstarch in the brandy and stir it +into the fondue. Slowly bring the mixture to a boil, stirring, until +the mixture thickens. Season to taste, lower the heat, and sprinkle +over the peppercorns. + +Cut the prosciutto into strips ¾” wide and wrap around the grissini +breadsticks. Tuck a small basil leaf between the overlapping layers +of ham so that each stick has 2 leaves, then serve for dipping. + +Note: The basil is crucial, so do not omit. + + + Chile Rellenos Yield: 4 servings From: Victor Glaze @@ -6247,6 +6710,53 @@ Heat 1 T. olive oil and 1 T. butter in a large pot over medium heat. Add the le +Spicy Steamed Mussels + +Yield: 4 servings From: Guy Fieri + +2 lb. mussels, washed and beards removed +4 T. vegetable oil +1 large onion, diced +4 cloves garlic, minced +1 2”-piece ginger, minced +1 # jalapeño pepper, seeded and diced +2 t. curry powder +2 t. ground coriander +½ C. white wine +¼ C. water +3 T. heavy cream +1 t. salt +1 dash black pepper +½ bunch cilantro, leaves chopped +3 # scallions, sliced +1 # lime, zested and juiced +1 large ciabatta loaf, sliced into ½” thick diagonal slices +2 T. olive oil + +Pick through the washed mussels making sure that they are all tightly +closed and all of the beards are removed. + +Heat a large Dutch oven over medium heat and add the vegetable oil. +When the oil is hot, add the onions, garlic, and ginger and sauté +until translucent but not brown, about 5 min. Add the chiles, curry +powder, and coriander and cook for 2 more minutes. Add the wine and +the water and bring to a boil. + +Once the mixture is boiling, add the mussels and cover. Steam the +mussels for about 6 to 8 min., stirring occasionally, until they have +all opened. + +Remove the mussels from the heat and discard any that are not open. +Place the mussels in a large serving platter, cover to keep warm. +Return the pan to the heat, add the cream, season with salt and +pepper, to taste, and bring to a simmer. Add the cilantro, scallions, +lime zest and juice. Pour the liquid over the top of the mussels. + +Preheat a grill pan to medium-high heat. Drizzle the bread with olive +oil and grill 1 min. per side. Serve with the steamed mussels. + + + Spaghetti with Oven Baked Clams Yield: 4-6 Servings From: Tyler Florence @@ -6843,6 +7353,59 @@ Tequila Lime Aioli: Mix all ingredients and chill 1 hour. Season with salt & pepper. +Chicken Enchiladas Tacuba Style + +Yield: 4-6 servings From: Estilo Café Tacuba via Rick Bayless + +2 poblano chiles, fresh +1 C. lightly packed baby spinach +2 C. milk +2 C. chicken broth +6 T. butter (or vegetable oil) +3 cloves garlic, peeled and finely chopped +½ C. flour +1 dash salt +3 C. chicken, cookes and coarsely shredded +12 # corn tortillas +a little vegetable oil, for brushing or spraying +1 C. Mexican melting cheese (Chihuahua, asadero) or Monterey Jack +1 garnish cilantro, chopped + +Make the sauce: Roast the poblanos directly over a gas flame or on a +baking sheet 4”es below a very hot broiler, turning regularly, until +the skins have blistered and blackened on all sides, about 5 min. for +an open flame, about 10 min. under the broiler. Place in a bowl, +cover with a kitchen towel and, when handleable, rub off the blackened +skin, tear open and pull out the seed pod and stem. Roughly chop and +put in a blender. Add the spinach. + +In a medium (3 qt.) saucepan, combine the milk and broth, set over +medium-low heat to warm. In a large (4 qt.) saucepan, melt the +butter (or heat the oil) over medium heat. Add the garlic and cook +for a minute to release its aroma, then add the flour and stir the +mixture for a minute. Raise the heat to medium-high. Pour in the +warm broth mixture and whisk constantly until the sauce boils. Reduce +the heat to medium and simmer for 5 min. Remove from the heat. Pour +half of the hot sauce into the blender with the chiles and spinach. +Cover loosely (put a towel under the lid and do not close tightly) and +blend until smooth. Pour the mixture back into the saucepan with the +remaining sauce. Taste and season with salt, usually about 2 +teaspoons. + +Finish the enchiladas: Heat the oven to 350F. Smear about 1 C. of the +sauce over the bottom of a 13x9” baking dish. Stir 1 C. of the sauce +into the chicken. Lay half of the tortillas out on a baking sheet and +lightly brush or spray both sides with oil. Bake just to warm through +and soften, about 3 min. Stack the tortillas and cover with a towel +to keep warm. Working quickly so that the tortillas stay hot and +pliable, roll apportion of the chicken mixture up in each tortilla, +then line them all up in the baking dish. Douse evenly with the +remaining sauce and sprinkle with the cheese. Bake until the +enchiladas are hot through (the cheese will have begun to brown), +about 20 min. Garnish with the cilantro. + + + Mustard Roasted Fish Yield: 4 Servings From: Barefoot Contessa Back to Basics, 2008 @@ -6882,6 +7445,56 @@ Bake until crumbs are golden brown and fish flakes apart with fork, about 15 min +Codfish in Ginger Soy Cream + +Yield: 4 servings From: adapted from Beau MacMillan Scripps Network 2010 + +½ C. low-sodium soy sauce +½ C. mirin +½ C. water +2 T. rice wine vinegar +2 T. light brown sugar +1 clove carlic, crushed +1 T. ginger, peeled and crushed +1 t. cornstarch +4 fillets (6 oz.) codfish +1 dash kosher salt +1 dash black pepper +1 dusting all-purpose flour +1 coating canola oil +8 large scallions, trimmed +2 T. ginger, chopped +1 small chile pepper, seeded and chopped +½ C. dry white wine +1 C. heavy cream + +Make the teriyaki sauce: In a medium saucepan over high heat, add the +soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. +Stir to combine and bring it to a boil. Cook for 3 to 4 min. Mix the +cornstarch with ½ T. water to form a slurry and add it to the boiling +mixture. Cook and stir until the mixture thickens. Reduce the heat +to low and keep warm. + +Season the codfish with salt and pepper, to taste. Dust the fillets +lightly with flour, shaking off any excess. In a large skillet over +medium-high heat, add a thin layer of oil. When the oil is hot, add +the codfish and cook until it’s browned on both sides and cooked +through, about 8 min. Remove the fish to a plate and keep warm. Cook +the scallions in the same pan, adding more oil if necessary, until +they are browned and have softened slightly. + +Heat another saucepan over medium-high heat, add a thin layer of oil, +and cook ginger and chile pepper until they are softened, about 2 min. +Carefully pour in the white wine and cook until it has almost +evaporated. Stir in the heavy cream and reduce it by half. Pour in ¼ +C. of the teriyaki sauce. + +Put 2 scallions on each serving plate and arrange a piece of fish on +top. Spoon over some of the cream sauce. Drizzle each plate with +extra teriyaki sauce. + + + Beer-Battered Fish Yield: 4 Servings From: The Summer Shack Cookbook @@ -7190,6 +7803,42 @@ Mix all ingredients except fish in a glass bowl. Soak a clay pot and lid in wate +Grilled Salmon with Squaw Corn + +Yield: 6 servings From: Country Inns and Backroads Cookbook + +6 fillets (6 oz.) salmon +1 coating oil + +Squaw Corn: +1 T. butter +½ C. red bell pepper, diced +½ C. green bell pepper, diced +½ C. yellow onion, diced +3 C. corn kernals, frozen or fresh +4 slices bacon, cooked, drained, and crumbled +1 t. dried thyme leaves +1 C. heavy cream +1 dash salt +1 dash black pepper + +Prepare coals for grilling. + +To make the squaw corn, melt the butter in a sauté pan. Add the red +and green peppers and onion and cook until just tender, about 8 min. +Stir in the corn, bacon and thyme. + +Add the cream and simmer over low heat until the cream has reduced by +half and the mixture has thickened. Season with salt and pepper. + +Oil the salmon fillets on both sides and season with salt and pepper. +Grill the fish for 5 min. per side, more or less, depending on the +thickness of the fillets and the desired doneness. + +Place a bed of squaw corn on each plate and top with a salmon fillet. + + + Salmon Cakes with Creamy Ginger-Sesame Sauce Yield: 6 Servings From: Ellie Krieger FoodNetwork2006 @@ -7451,6 +8100,32 @@ If serving immediately, add the capers and the parsley. Stir to combine and ser +Coq Au Riesling + +Serves: 6 From: Nigella Lawson FoodNetwork 2007 + +1 C. bacon lardoons (1-4” pieces) +1 # leek, finely sliced +12 thighs chicken, skinless or 2¾ lb. thigh fillets +3 leaves bay +10 oz. (4 C.) oyster mushrooms, torn into strips +1 bottle riesling +1 dash salt +1 dash pepper +1-2 T. dill leaves, freshly chopped +1 side buttered noodles, optional + +Heat the oil in a casserole or large wide pan and fry the lardoons +until crisp. Add the sliced leeks and soften them with the lardoons +for a minute or so. Tip in the chicken thighs, bay leaves, torn +mushrooms and wine. Season with salt and pepper and bring to a boil, +cover the pan and simmer gently for an hour. Like all stews, this +tastes its mellowest best if you let it get cold and then reheat it +the next day. But it’s no hardship to eat straight off. Whichever, +serve sprinkled with dill and with some buttered noodles, if using. + + + Chicken Salad with Hoisin Sauce Yield: 2-4 Servings From: Emeril Lagasse, 2003 @@ -7964,6 +8639,32 @@ Brush a shallow, 2 qt. Casserole with melted butter. Lay one filo sheet in cass +Starter Chicken Curry + +Yield: 4 servings From: Penzeys Spices + +3 chicken breasts, boneless, skinless, cut into bite-sized pieces +¼ C. flour +1 T. sweet curry powder +½ t. salt +½ t. black pepper +¼ C. (½ stick) butter +1 large onion, thinly sliced +½-1 C. raisins +⅔ C. uncooked white rice +3 C. chicken broth +½ C. coconut, shredded, optional + +In a zip-top bag, combine the flour, curry powder, salt and pepper. +Add the chicken pieces and shake to evenly coat. Heat the butter in a +large frying pan over medium-high heat. Add the chicken and cook for +about 5 min., turning once, until they are browned well. Add the +onion, raisins, and rice and stir to blend. Pour in the chicken +broth. Reduce the heat to low, cover, and simmer 45 .min. or until +the rice is cooked. Top with shredded coconut. + + + Chicken Curry Yield: 6 Servings @@ -8150,6 +8851,60 @@ While the chicken bakes, make the couscous. Rinse until the water runs clear. Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2-3 min. Add the orange zest, fennel fronds and parsley. When serving, add 2-3T. water or broth to fennel mixture so they look glazed. Scatter pine nuts on top. +Chicken with Israeli Couscous, Spinach and Feta + +Serves: 2 From: America’s Test Kitchens + +¼ C. all-purpose flour +2 breasts (6-8 oz.) chicken breasts, boneless, skinless, trimmed +1 dash salt +1 dash pepper +3 T. olive oil +¾ C. Israeli couscous +1 # (~3 T.) shallot, minced +3 cloves (~3 t.) garlic, minced +½ t. lemon zest, grated +2 T. lemon juice +¼ t. red pepper flakes +1¾ C. low-sodium chicken broth +6 oz. (~6 C.) baby spinach +2 oz. (~½ C.) feta cheese, crumbled + +Adjust the oven rack to the middle position and heat the oven to 200F. +Place the flour in a shallow dish. Pat the chicken dry with paper +towels and season with salt and pepper. Working with one breast at a +time, dredge the chicken in the flour, shaking off the excess. + +Heat 1 T. of the oil in a 10” non-stick skillet over medium-high heat +until just smoking. Carefully lay the chicken breasts in the skillet +and cook until well browned on the first side, 6 to 8 min. Flip the +chicken breasts, reduce the heat to medium, and continue to cook until +the thickest part of the breast registers 160 to 165F. on an +instant-read thermometer, 6 to 8 min. longer. Transfer the chicken to +a plate, tent loosely with foil, and let rest in the warm oven while +preparing the couscous. + +Wipe out the skillet with a wad of paper towels. Add 1 T. more oil +and the couscous to the skillet and toast over medium heat until light +golden, about 2 min. Stir in the shallot, 2 t. of the garlic, ¼ t. of +the lemon zest, and ⅛ . of the pepper flakes and cook until +fragrant, about 30 seconds. + +Stir in the broth and bring to a simmer, then reduce the heat to +medium-low and cook, stirring often, until the liquid is absorbed and +the couscous is al dente, 8 to 10 min. + +Meanwhile, whisk 1 T. of the lemon juice, remaining 1 T. oil, +remaining 1 t. garlic, remaining ¼ t. lemon zest, and remaining ⅛ +t. pepper flakes together in a small bowl. Stir the spinach, one +handful at a time, into the skillet and cook until wilted, about 5 +min. Off the heat, stir in the feta and remaining 1 T. lemon juice +and season with salt and pepper to taste. Divide couscous between 2 +plates and top with the chicken. Drizzle with the lemon juice mixture +and serve. + + + Roasted Chicken Caprese Yield: Serves 4 From: Suzanne Pherigo Fort Collins, CO @@ -8916,7 +9671,7 @@ Swedish Potato Bologna Soak casings in cold water. Cut into about 18” lengths and rinse under cold running water, letting water run through them. -Mix ingredients together and stuff casings using a stuffing tube or tube from an angel food cake pan. Do not pack too full. Leave at least 1½” of casing on each end. ++Mix ingredients together and stuff casings using a stuffing tube or tube from an angel food cake pan. Do not pack too full. Leave at least 1½” of casing on each end. Put in a large pan of salted water, which has been brought to a boil. Turn down heat and simmer, uncovered, for about an hour. @@ -8941,6 +9696,39 @@ Cook cabbage leaves in boiling water for 2-3 minutes to soften. Drain and set a +Slow-Cooker Corned Beef and Cabbage + +Yield: 6 servings From: Food Network Magazine 2010 + +4 lb. lean raw corned beef brisket +3 T. pickling spice (often included with brisket) +1 medium rutabaga, halved and cut into wedges +1 lb. large carrots, cut into 4” pieces +1¼ lb. large fingerling potatoes +1 # leek, white and light-green parts only, cut into 3” pieces +½ head savoy cabbage, cut into wedges +⅓ C. horseradish, drained +⅓ C. crème fraiche or sour cream + +Place the corned beef in a large slow cooker and scatter the pickling +spices on top. Layer the rutabaga, carrots, potatoes and leek in the +cooker (in this order for even cooking). Add enough hot water (4 to 5 +C.) to cover the meat by at least 1 inch, put the lid on the slow +cooker and cook on high, 7 to 8 hours. + +Remove the meat and vegetables from the slow cooker and keep warm. +Put the cabbage in a microwave-safe dish with 2 C. cooking liquid from +the slow cooker, cover and microwave until tender, 7 to 10 min. +Meanwhile, boil another cup of cooking liquid in a small skillet until +reduced by half, about 10 min. Mix with the horseradish and crème +fraiche in a small bowl. + +Slice the corned beef and serve with the slow-cooked vegetables, +cabbage and sauce; reserve about a quarter each of the meat and +vegetables and 1½ C. cooking liquid for Corned Beef Hash. + + + Sylvan Dale Meat Marinade From: Sylvan Dale Ranch, Loveland, CO @@ -9174,6 +9962,37 @@ Sprinkle salt and dry mustard on steaks. Fry in butter. When all meat is cooke +Beer Marinated Grilled Skirt Steak + +Yield: 4 servings From: Marcela Valladolid, 2009 + +1 # orange, thinly sliced with peel +½ # onion, thinly sliced +4 cloves garlic, halved and smashed +2¼ lb. skirt steak +1 dash kosher salt +1 dash pepper +1 C. light-colored beer (preferably lager) +½ C. soy sauce + +In a wide, shallow glass baking dish, scatter half of the orange +slices, half of the onion slices and half of the garlic pieces on the +bottom of the dish. Sprinkle the steak all over with salt and pepper +and put in the dish on top of the orange and onion slices. Scatter +remaining orange, onion and garlic over the steak and pour in the beer +and soy sauce. Cover with plastic wrap and marinate for 1 hour at +room temperature or up to overnight in the refrigerator. + +Prepare a grill on medium-high heat or preheat a broiler. Remove the +meat from the marinade and discard the marinade. Grill the steak to +desired doneness, about 4 min. per side for medium-rare. Serve as +desired. + +Note: A great filling for soft tacos; slice meat into thin strips and +top with shredded cheese and beans. + + + Chili Dogs Yield: 8 Servings From: Tyler Florence @@ -9808,6 +10627,27 @@ Melt butter in a medium saucepan. Add sugar and juice and cook, stirring consta +Cherry-Cassis Sauce + +Yield: About 6 C. + +6 C. (~2 lb.) fresh sweet or sour cherries , pitted and halved +3-5 T. granulated sugar, more to taste +3 T. cassis (crème de cassis?, Cassis AOC wine?) +¼ t. lemon juice + +Put 4 C. of the cherries in a medium bowl and set aside. In a blender +or food processor, puree the remaining 2 C. cherries, sugar (3 T. for +sweet cherries, 5 T. for sour cherries), and cassis until smooth. +Strain through a fine sieve. Add the lemon juice and then toss the +cherry sauce with the reserved cherries. Add more sugar, to taste. + +Serve over ice cream or toasted pound cake. + +Note: a labor of love… takes a while to pit cherries and stains fingers. + + + Espresso Mascarpone Cream Yield: 8 Servings From: Giada De Laurentis @@ -10633,6 +11473,78 @@ Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. +Strawberry Rhubarb Crisp + +Yield: 6 servings From: Anne Burrell + +Filling: +1 qt. strawberries, stemmed and quartered +4 stalks rhubarb, cut into ½” lengths +½ C. sugar +3 T. cornstarch +1 # orange, zested and juiced +2 T. balsamic vinegar + +Topping: +1¼ C. whole wheat flour +½ C. rolled oats +1 C. brown sugar +1¼ sticks butter, cut into pea-sized pieces +1 t. vanilla extract +1 pinch salt +1-2 T. Water + +Whipped cream or ice cream for serving. + +Preheat oven to 350F. + +Filling: Combine all of the ingredients in a large bowl to be sure +everything is well combined. Spoon the filling into 8 individual +ramekins or 1 wide shallow baking dish. + +Topping: In a food processor combine the flour, oats and brown sugar +and pulse to combine. Add the butter, vanilla and salt and pulse +until it looks dry and crumbly. Add 1 T. of water and pulse until the +mixture starts to come together and looks crumbly. If the mixture +still seems dry, add 1 more T. of water and pulse to combine. + +Crumble the topping over the filling. Bake in the preheated oven +until the filling is hot and bubbly all the way through and the +topping looks crispy and light brown, about 25 to 30 min. Serve warm +with whipped cream or ice cream. + + + +Cherry Clafouti + +Yield: 2 servings From: America’s Test Kitchens + +3 T. granulated sugar +1 T. cornstarch +1 pinch salt +⅔ C. heavy cream, at room temperature +1 large egg, at room temperature +1 large egg yolk, at room temperature +1½ t. amaretto +1 t. vanilla extract +¾ C. (5 oz.) Morello Cherries, drained, jarred, pitted, halved, and patted dry +1 dusting confectioner’s sugar + +Adjust an oven rack to the middle position and heat oven to 350F. +Whisk the granulated sugar, cornstarch, and salt together in a medium +bowl until combined. Whisk in the cream, egg, egg yolk, amaretto, and +vanilla until smooth and thoroughly combined. + +Arrange the cherries in an even layer in an 8½x5½” baking dish and +pour the cream mixture over the top. Bake the clafouti until a +toothpick inserted into the center comes out just barely clean, 30 to +35 min., rotating the baking dish halfway through baking. + +Let the clafouti cool on a wire rack until the custard has set up, +about 10 min. Dust with confectioner’s sugar. + + + Mom’s Peach Pie Yield: 1 pie @@ -11183,6 +12095,29 @@ Place the berries into each of the serving cups. Pour the custard mixture on to +Brazilian Banana Custard + +Yield: 8-10 servings + +1 can condensed milk +3 large egg yolks +1 large egg +½ C. honey +1 dash cinnamon +5 large bananas, cut in slices +1 t. vanilla extract + +Preheat oven to 350F. Spray the baking pan with cooking spray. In a +bowl, whisk together the condensed milk, egg yolks, egg, and vanilla. + +Add the sliced bananas to the baking dish and drizzle with honey and +cinnamon. Add the milk mixture. Bake for about 30 min., until a +knife inserted in the center of the pan comes out clean. + +Allow to cool and serve. + + + Orange Crème Caramel Yield: 6 servings From: Gourmet Jan. 2002 @@ -11275,6 +12210,36 @@ In a large bowl, stir together the first 7 ingredients. Spoon into prepared bak +Horchata Rice Pudding + +Yield: 8 servings From: Brian Boitano + +1 C. Arborio rice, rinsed +½ C. granulated sugar +2½ C. almond milk +2½ C. rice milk +1 stick cinnamon +¼ t. nutmeg, ground +1 # vanilla bean +¼ C. turbinado sugar + +In a large saucepan, combine the rice, granulated sugar, almond milk, +rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape +the seeds from the pod and add both to the milk mixture. Put the +saucepan over low heat and simmer the rice until it turns very soft +and achieves a thick, pudding-like consistency, about 30 to 40 min. +Be careful not to bring the rice to a full boil. Remove the cinnamon +stick and vanilla bean pod. Divide the mixture between 8 (7 oz.) +ramekins and chill until cool. + +Sprinkle some of the turbinado sugar over the top of each ramekin. +Using a blowtorch, caramelize the pudding tops until they are golden +brown. If you do not have a blowtorch, arrange the ramekins on a +sheet pan and put under a broiler until the sugar has caramelized, +about 1 to 2 min. + + + Milk Chocolate Fondue Yield: 6 Servings @@ -11747,6 +12712,60 @@ Combine dry ingredients in large mixer bow. Add eggs, milk, oil and vanilla. B +Chocolate Mayonnaise Cake + +Yield: 10-12 servings From: Bon Appetit Magazine April 2010 + +Cake: +2 oz. bittersweet chocolate (do not exceed 61% cacao), chopped +⅔ C. unsweetened cocoa powder +1¾ C. water, boiling +2¾ C. all-purpose flour +1¼ t. baking soda (¾ t. in Estes Park, CO) +¼ t. baking powder (⅛ t. in E.P.) +1 C. sugar (⅞ C. in E.P.) +1 C. dark brown sugar, packed (⅞ C. in E.P.) +1⅓ C. mayonnaise (do not use reduced fat or fat-free) +2 large eggs (3 in E.P.) +1 t. vanilla extract + +Frosting: +10 oz. bittersweet chocolate (do not exceed 61% cacao), chopped +1½ C. (3 sticks) unsalted butter, room temperature +3 C. powdered sugar +1 T. vanilla extract + +Cake: Preheat oven to 350F. Butter and flour 3 8” diameter cake pans +with 1½” high sides. Combine chopped chocolate and cocoa powder in a +medium metal bowl. Add boiling water and whisk until chocolate is +melted and mixture is smooth. Sift flour, baking soda, and baking +powder into another medium bowl. Using an electric mixer, beat both +sugars and mayonnaise in a large bowl until well blended, 2 to 3 min. +Add eggs 1 at a time, beating until well blended after each addition. +Beat in vanilla. Add flour mixture in 4 additions alternately with +chocolate mixture in 3 additions, beating until blended after each +addition and occasionally scraping down sides of bowl. Divide batter +among prepared pans (about 2⅓ C. each). Bake cakes until tester +inserted into center comes out clean, 30 to 32 min. Cool cakes in +pans on racks 20 min. Run a small knife around sides of cakes to +loosen. Carefully invert cakes onto racks and let cool completely. + +Frosting: Place chopped chocolate in a medium metal bowl; set bowl +over a saucepan of simmering water and stir until chocolate is melted +and smooth. Carefully remove bowl from over water; let melted +chocolate cool until lukewarm, stirring occasionally. Using an +electric mixer, beat butter in a large bowl until smooth and creamy. +Sift powdered sugar over butter and beat until well blended, about 2 +min. Beat in vanilla. Add melted chocolate and beat until well +blended and smooth, occasionally scraping down the sides of the bowl. +Place 1 cake layer on platter. Spread with ¾ C. frosting over top of +the cake layer to edges. Top with second cake layer; spread ¾ +C. frosting over. Top with third cake layer. Spread remaining +frosting decoratively over top and sides of cake. Note: Can be made 1 +day ahead. Cover with cake dome and let stand at room temperature. + + + Warm Chocolate Raspberry Pudding Cake Yield: 6 generous servings @@ -12041,6 +13060,46 @@ Note: Tastes better if made the day before serving. +Lemon-Cheesecake Bars + +Yield: 8 servings From: Southern Living Feb. 2010 + +Butter Crust: +⅓ C. butter, softened +¼ C. dark brown sugar, firmly packed +¼ t. salt +¼ t. mace or nutmeg, ground +1 C. all-purpose flour +1 pan vegetable cooking spray + +Lemon Filling: +1 C. 1% low-fat cottage cheese +1 C. granulated sugar +2 T. all-purpose flour +1 T. lemon zest +3½ T. lemon juice +¼ t. baking powder +1 large egg +1 large egg white + +Garnish: +1 garnish Lemon rind curls. + +Preheat oven to 350F. Prepare crust: Beat first 4 ingredients at +medium speed with an electric mixer until smooth. Add 1 C. flour, +beating at low speed until well combined. Press mixture on bottom of +an 8” square pan coated with cooking spray. Bake for 20 min. + +Meanwhile, prepare filling: Process cottage cheese in a food processor +1 min. or until smooth, stopping to scrape down sides as needed. Add +granulated sugar and next 6 ingredients,, and process 30 seconds or +until well blended. Pour filling over prepared crust. Bake for 25 +min. or until set (edges will be lightly browned). Cool 30 min. +Cover and chill 8 hours. Cut into bars. Garnish, if desired, with +lemon rind curls. + + + Kolakakor Yield: From: Wania Andersson (Swedish cousin) @@ -12424,6 +13483,53 @@ Sift together dry ingredients, except oats. Add shortening, sugar, eggs and van +Perfect Chocolate Chip Cookies + +Yield: 16 Cookies From: America’s Test Kitchens + +1¾ C. (8¾ oz.) all-purpose flour +½ t. baking soda +14 T. (1¾ sticks) unsalted butter +½ C. (3½ oz.) granulated sugar +¾ C. (5¼ oz.) dark brown sugar, packed +1 t. salt +2 t. vanilla extract +1 large egg +1 large egg yolk +1¼ C. semisweet chocolate chips or chunks +¾ C. pecans or walnuts, chopped and toasted (I omit) + +Adjust the oven rack to middle position and heat oven to 375F. Line 2 +large (18 x 12”)baking sheets with parchment paper. Whisk flour and +baking soda together in a medium bowl; set aside. + +Heat 10 T. butter in a 10” skillet over medium-high heat until melted, +about 2 min. Continue cooking, swirling pan constantly until butter +is dark golden brown and has a nutty aroma, 1 to 3 min. Remove +skillet from heat and, using heatproof spatula, transfer browned +butter to a large heatproof bowl. Stir remaining 4 T. butter into hot +butter until completely melted. + +Add both sugars, salt, and vanilla to bowl with butter and whisk until +fully incorporated. Add egg and yolk and whisk until mixture is +smooth with no sugar lumps remaining, about 30 sec. Let mixture stand +3 min., then whisk for 30 sec. Repeat process of resting and whisking +2 more times until mixture is thick, smooth, and shiny. Using a +rubber spatula or woode3n spoon, stir in flour mixture until just +combined, about 1 min. Stir in chocolate chips and nuts (if using), +giving dough a final stir to ensure no flour pockets remain. + +Divide dough into 16 portions, each about 3 T. (or use #24 cookie +scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough +balls per sheet. + +Bake cookies 1 tray at a time until cookies are golden brown and still +puffy, and edges have begun to set but centers are still soft, 10 to +14 min., rotating baking sheet halfway through baking. Transfer +baking sheet to wire rack; cool cookies completely before serving. + + + Raspberry Almond Shortbread Yield: 3½ dozen cookies from: The Manse B&B, Cape May, NJ @@ -12869,6 +13975,36 @@ Pour ½ the brownie mixture into prepared pan. Pour all the cream cheese mixtur +Rich Mint Brownies + +Yield: 13x18” pan (8 dozen) From: Best of the Best from Illinois, 1995 + +Brownies: +Duncan Hines Family Style Chewy Fudge Brownie Mix + +Mint Frosting: +½ C. butter, softened +2 t. peppermint extract +1 lb. confectioner’s sugar +¼ C. milk +10 drops green food coloring + +Chocolate Glaze: +12 oz. semisweet chocolate chips +½ C. butter + +Make brownies per package directions in a 9x13” pan. Cool +completely. + +Make frosting: Beat together ingredients. Spread mixture evenly over +cooled brownies. Refrigerate for at least 20 min. + +Make chocolate glaze: Melt together ingredients. Spread on top of +mint frosting. Refrigerate until firm. Cut into small squares, +cleaning knife after each cut. + + + Cream Cheese Brownies 4 oz. sweet cooking chocolate