White Bean and Artichoke Dip
1 (14oz) can great northern beans
2 cloves garlic, crushed to a paste
1/8 teaspoon red pepper flakes
¼ teaspoon dried oregano
1 teaspoon distilled white vinegar
1 Tablespoon chopped fresh cilantro
2-3 Tablespoon water
2 canned artichoke hearts, sliced
Salt to taste
In a 1-2 quart saucepan combine the beans with their juices, garlic, red pepper flakes, oregano, and vinegar. Simmer over medium heat for 2-3 minutes until heated through.
Stir in cilantro, water and artichokes. Simmer 2 minutes then mash with the back of the spoon. Season with salt and serve with pita bread.
Monday, February 8, 2010
Vanilla-Bean Rice Pudding with Honey-Soaked Raspberries
Vanilla-Bean Rice Pudding with Honey-Soaked Raspberries
¼ cup honey
1 ½ cup fresh raspberries
2 cups 1% milk, divided
1 ½ cups water
1 cup Arborio Rice
¼ teaspoon kosher salt
¾ cup nonfat sweetened condensed milk
2 egg yolks
1 teaspoon orange zest, minced
Seeds from 1 vanilla bean
1 Tablespoon unsalted butter
1 Tablespoon fresh basil (garnish if desired)
2 Tablespoons pistachios, chopped (garnish if desired)
Heat honey in a microwave for 30 seconds, or until thin. Toss with berries and set aside.
Simmer 1 ½ cups milk, water, rice and salt in a saucepan over low heat, covered, for 25 minutes, whisking every 10 minutes.
Combine remaining ½ cup milk, condensed milk, yolks, and zest in a bowl; whisk in 1 cup cooked rice.
Add yolk mixture and vanilla seeds to remaining rice in pan; whisk constantly over low heat until thickened, about 5 minutes.
Off heat, stir in butter and basil (optional). Serve pudding warm with the raspberries, garnished with pistachios (if desired).
Makes 4 cups
¼ cup honey
1 ½ cup fresh raspberries
2 cups 1% milk, divided
1 ½ cups water
1 cup Arborio Rice
¼ teaspoon kosher salt
¾ cup nonfat sweetened condensed milk
2 egg yolks
1 teaspoon orange zest, minced
Seeds from 1 vanilla bean
1 Tablespoon unsalted butter
1 Tablespoon fresh basil (garnish if desired)
2 Tablespoons pistachios, chopped (garnish if desired)
Heat honey in a microwave for 30 seconds, or until thin. Toss with berries and set aside.
Simmer 1 ½ cups milk, water, rice and salt in a saucepan over low heat, covered, for 25 minutes, whisking every 10 minutes.
Combine remaining ½ cup milk, condensed milk, yolks, and zest in a bowl; whisk in 1 cup cooked rice.
Add yolk mixture and vanilla seeds to remaining rice in pan; whisk constantly over low heat until thickened, about 5 minutes.
Off heat, stir in butter and basil (optional). Serve pudding warm with the raspberries, garnished with pistachios (if desired).
Makes 4 cups
Strawberry Oatmeal Breakfast
Strawberry Oatmeal Breakfast
In a small bowl, toss 1 pint strawberries, rinsed, hulled, and thinly sliced, with 1-2 Tablespoons firmly packed brown sugar. Let sit at least 5 minutes to bring out juices.
In a medium saucepan over medium heat, warm 1 ¾ cups water, 1 ¾ cups milk, ¼ teaspoon salt. Stir in 2 cups quick-cooking oats; cook, stirring occasionally, until thick and creamy, 5-6 minutes.
Ladle oatmeal into bowls. Top each serving with 1 Tablespoon vanilla yogurt and some of the strawberries; sprinkle with brown sugar.
Serves 4
In a small bowl, toss 1 pint strawberries, rinsed, hulled, and thinly sliced, with 1-2 Tablespoons firmly packed brown sugar. Let sit at least 5 minutes to bring out juices.
In a medium saucepan over medium heat, warm 1 ¾ cups water, 1 ¾ cups milk, ¼ teaspoon salt. Stir in 2 cups quick-cooking oats; cook, stirring occasionally, until thick and creamy, 5-6 minutes.
Ladle oatmeal into bowls. Top each serving with 1 Tablespoon vanilla yogurt and some of the strawberries; sprinkle with brown sugar.
Serves 4
Peaches ‘n Crème Pie
Peaches ‘n Crème Pie
By: Kraftfoods.com
1 ½ cups finely crushed Nilla Wafers
1/3 cup butter, melted
1 package (4oz) Jell-O Brand Orange Flavor Gelatin
¾ cup boiling water
2 cups ice cubes
1 ½ cups thawed Cool Whip Whipped Topping
1 cup chopped peeled fresh peaches
Combine crumbs with butter. Press firmly onto bottom of 9-inch pie plate.
Stir gelatin into boiling water until completely dissolved; add ice cubes. Stir until gelatin thickens; remove any un-melted ice. Add whipped topping; stir with wire whisk until well blended. Gently stir in peaches.
Refrigerate 15 minutes to thicken (consistency of unbeaten egg whites) so you can pile the filling high. Spoon into crust and refrigerate 3 hours or until set.
Makes 8 servings
By: Kraftfoods.com
1 ½ cups finely crushed Nilla Wafers
1/3 cup butter, melted
1 package (4oz) Jell-O Brand Orange Flavor Gelatin
¾ cup boiling water
2 cups ice cubes
1 ½ cups thawed Cool Whip Whipped Topping
1 cup chopped peeled fresh peaches
Combine crumbs with butter. Press firmly onto bottom of 9-inch pie plate.
Stir gelatin into boiling water until completely dissolved; add ice cubes. Stir until gelatin thickens; remove any un-melted ice. Add whipped topping; stir with wire whisk until well blended. Gently stir in peaches.
Refrigerate 15 minutes to thicken (consistency of unbeaten egg whites) so you can pile the filling high. Spoon into crust and refrigerate 3 hours or until set.
Makes 8 servings
French Potato-Chicken Salad
French Potato-Chicken Salad
By: Doris Christopher
2lb unpeeled red potatoes (about 6 medium)
1lb fresh green beans
1lb boneless skinless chicken breast halves (about 4 breast halves)
1/3 cup olive oil
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons dry dill
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon sugar
Ground black pepper to taste
Cut potatoes into ½ inch chunks. Bring 2 inches water to a boil. Reduce heat to medium. Add potatoes, cover. Steam 18-20 minutes. Remove potatoes to large serving bowl. Remove ends from beans; discard. Cut beans into 2 inch pieces. Add beans to steamer, cover. Steam 10-12 minutes, add to potatoes. Cut chicken into 1 inch cubes. Place chicken in steamer, cover. Steam 9-10 minutes, adding water if necessary. Add chicken to bowl. In another bowl whisk oil, vinegar, mustard, dill, Worcestershire sauce, salt and sugar together. Pour dressing over vegetables and chicken; toss gently. Season to taste with pepper. Serve warm.
6 servings
Can be made without chicken if desired.
By: Doris Christopher
2lb unpeeled red potatoes (about 6 medium)
1lb fresh green beans
1lb boneless skinless chicken breast halves (about 4 breast halves)
1/3 cup olive oil
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons dry dill
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon sugar
Ground black pepper to taste
Cut potatoes into ½ inch chunks. Bring 2 inches water to a boil. Reduce heat to medium. Add potatoes, cover. Steam 18-20 minutes. Remove potatoes to large serving bowl. Remove ends from beans; discard. Cut beans into 2 inch pieces. Add beans to steamer, cover. Steam 10-12 minutes, add to potatoes. Cut chicken into 1 inch cubes. Place chicken in steamer, cover. Steam 9-10 minutes, adding water if necessary. Add chicken to bowl. In another bowl whisk oil, vinegar, mustard, dill, Worcestershire sauce, salt and sugar together. Pour dressing over vegetables and chicken; toss gently. Season to taste with pepper. Serve warm.
6 servings
Can be made without chicken if desired.
Culinary Definitions (Part 4):
Koji as defined in Food Lover’s Companion
“A fermenting catalyst known as Japanese “yeast,” used in making myriad products including amasake, miso, sake, soy sauce and yamari. Koji is made from either beans or grains that have been inoculated with the mold Aspergillus. It’s available in Asian markets and many natural food stores. Store in the refrigerator for up to 1 year.”
Kumquat as defined in Food Lover’s Companion
“This pigmy of the citrus family looks like a tiny oval or round orange. It’s cultivated in China, Japan and the United States. The edible golden orange rind is sweet, while the rather dry flesh is very tart. The entire fruit- skin and flesh- is eaten, and very ripe fruit can be sliced and served raw in salads or as a garnish. The kumquat is more likely to be found cooked, however, either candied or pickled whole or in preserves or marmalades. Fresh kumquats are available from November to March. Look for firm fruit without blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats contain good amounts of potassium and vitamins A and C.”
Lady Finger as defined in Food Lover’s Companion
“A light, delicate sponge cake roughly shaped like a rather large, fat finger. It’s used as an accompaniment to ice cream, puddings and other desserts and employed as an integral part of some desserts, such as Charlottes. Ladyfingers can be purchased in bakeries or supermarkets or made at home. They can either be piped onto a baking sheet with a pastry bag or the batter can be spooned onto a baking sheet with a pastry bag or the batter can be spooned into a Ladyfinger pan, which is a tinned steel try with 10 oblong indentations. The pan is commonly found in gourmet kitchenware shops.”
Loganberry as defined in Food Lover’s Companion
“There’s disagreement as to the origin of this beautiful ruby red, blackberry-shaped berry. Some botanists think it’s a separate species while others consider it a raspberry-blackberry hybrid. All agree that it was discovered by California Judge J. H. Logan in the late 1800s. Available in June and July, the loganberry is juicy and sweetly tart, and turns purple-red when very ripe. Choose plump, brightly colored berries that are uniform in size. Avoid soft, shriveled or moldy fruit. Do not wash until ready to use, and store (preferably in a single layer) in a moisture proof container in the refrigerator for 2-3 days. Loganberries are delicious both cooked and fresh. They make wonderful jams and preserves.”
Macaroon as defined in Food Lover’s Companion
“A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be very chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitute’s coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.”
Madeleine as defined in Food Lover’s Companion
“Exalted by Proust in his Remembrance of Things Past, the Madeleine is a small, buttery sponge cake that’s eaten as a cookie, often dipped in coffee or tea. These feather-light cakes are baked in a special Madeleine pan (or plaque), which has 12 indentations that resemble an elongated scallop shell. Madeleine’s are best eaten fresh from the oven, while the inside is moist and warm and the exterior exquisitely crisp.”
Maraschino Cherry as defined in Food Lover’s Companion
“This specially treated fruit can be made from any variety of cherry, though the Royal Ann is most often used. The cherries are pitted and then macerated in flavored sugar syrup (usually almond flavor for red cherries, mint for green). At one time they were traditionally flavored with maraschino liqueur, though such an extravagance is now rare. The cherries are then dyed red or green. The federal government has now banned the uses of harmful dyes that were used until recently. Maraschino cherries can be purchased with or without stems. They’re used as a garnish for desserts and cocktails, as well as in baked goods and fruit salads.”
Marzipan as defined in Food Lover’s Companion
“A sweet, pliable mixture of almond paste, sugar and sometimes unbeaten egg whites. It’s often tinted with food coloring and molded into a variety of forms including fruits, animals and holiday shapes. Some fancy commercial marzipan fruit is colored so convincingly that it can almost be mistaken for the real thing. Marzipan is also rolled into thin sheets and used either to cover cakes or to cut into strips to form ribbons, bows and a variety of other shapes. Marzipan is available in most supermarkets, packaged in cans or plastic-wrapped logs.”
Mascarpone as defined in Food Lover’s Companion
“Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow’s milk. It’s ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It’s versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy’s Friuli region a favorite blend is mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.”
Muenster; Munster as defined in Food Lover’s Companion
“This widely imitated cheese varies greatly, from that of the original produced in France’s Alsace region to versions made in the United States. The highly prized European Muensters have red or orange rinds and a smooth, yellow interior with small holes. The texture is semisoft and the flavor ranges from mild when young to quite assertive when aged. The American versions have an orange rind, a lighter yellow interior and a decidedly bland flavor that in no way resembles the more robust European originals.”
“A fermenting catalyst known as Japanese “yeast,” used in making myriad products including amasake, miso, sake, soy sauce and yamari. Koji is made from either beans or grains that have been inoculated with the mold Aspergillus. It’s available in Asian markets and many natural food stores. Store in the refrigerator for up to 1 year.”
Kumquat as defined in Food Lover’s Companion
“This pigmy of the citrus family looks like a tiny oval or round orange. It’s cultivated in China, Japan and the United States. The edible golden orange rind is sweet, while the rather dry flesh is very tart. The entire fruit- skin and flesh- is eaten, and very ripe fruit can be sliced and served raw in salads or as a garnish. The kumquat is more likely to be found cooked, however, either candied or pickled whole or in preserves or marmalades. Fresh kumquats are available from November to March. Look for firm fruit without blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats contain good amounts of potassium and vitamins A and C.”
Lady Finger as defined in Food Lover’s Companion
“A light, delicate sponge cake roughly shaped like a rather large, fat finger. It’s used as an accompaniment to ice cream, puddings and other desserts and employed as an integral part of some desserts, such as Charlottes. Ladyfingers can be purchased in bakeries or supermarkets or made at home. They can either be piped onto a baking sheet with a pastry bag or the batter can be spooned onto a baking sheet with a pastry bag or the batter can be spooned into a Ladyfinger pan, which is a tinned steel try with 10 oblong indentations. The pan is commonly found in gourmet kitchenware shops.”
Loganberry as defined in Food Lover’s Companion
“There’s disagreement as to the origin of this beautiful ruby red, blackberry-shaped berry. Some botanists think it’s a separate species while others consider it a raspberry-blackberry hybrid. All agree that it was discovered by California Judge J. H. Logan in the late 1800s. Available in June and July, the loganberry is juicy and sweetly tart, and turns purple-red when very ripe. Choose plump, brightly colored berries that are uniform in size. Avoid soft, shriveled or moldy fruit. Do not wash until ready to use, and store (preferably in a single layer) in a moisture proof container in the refrigerator for 2-3 days. Loganberries are delicious both cooked and fresh. They make wonderful jams and preserves.”
Macaroon as defined in Food Lover’s Companion
“A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be very chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitute’s coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.”
Madeleine as defined in Food Lover’s Companion
“Exalted by Proust in his Remembrance of Things Past, the Madeleine is a small, buttery sponge cake that’s eaten as a cookie, often dipped in coffee or tea. These feather-light cakes are baked in a special Madeleine pan (or plaque), which has 12 indentations that resemble an elongated scallop shell. Madeleine’s are best eaten fresh from the oven, while the inside is moist and warm and the exterior exquisitely crisp.”
Maraschino Cherry as defined in Food Lover’s Companion
“This specially treated fruit can be made from any variety of cherry, though the Royal Ann is most often used. The cherries are pitted and then macerated in flavored sugar syrup (usually almond flavor for red cherries, mint for green). At one time they were traditionally flavored with maraschino liqueur, though such an extravagance is now rare. The cherries are then dyed red or green. The federal government has now banned the uses of harmful dyes that were used until recently. Maraschino cherries can be purchased with or without stems. They’re used as a garnish for desserts and cocktails, as well as in baked goods and fruit salads.”
Marzipan as defined in Food Lover’s Companion
“A sweet, pliable mixture of almond paste, sugar and sometimes unbeaten egg whites. It’s often tinted with food coloring and molded into a variety of forms including fruits, animals and holiday shapes. Some fancy commercial marzipan fruit is colored so convincingly that it can almost be mistaken for the real thing. Marzipan is also rolled into thin sheets and used either to cover cakes or to cut into strips to form ribbons, bows and a variety of other shapes. Marzipan is available in most supermarkets, packaged in cans or plastic-wrapped logs.”
Mascarpone as defined in Food Lover’s Companion
“Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow’s milk. It’s ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It’s versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy’s Friuli region a favorite blend is mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.”
Muenster; Munster as defined in Food Lover’s Companion
“This widely imitated cheese varies greatly, from that of the original produced in France’s Alsace region to versions made in the United States. The highly prized European Muensters have red or orange rinds and a smooth, yellow interior with small holes. The texture is semisoft and the flavor ranges from mild when young to quite assertive when aged. The American versions have an orange rind, a lighter yellow interior and a decidedly bland flavor that in no way resembles the more robust European originals.”
Country Potato Chowder
Country Potato Chowder
6 cooked bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
¼ cup flour
1 quart half-and-half cream
4 medium potatoes, peeled and cut into ½ inch cubes
2 cans condensed cream of celery soup
2 Tablespoons dry parsley
1 Tablespoon Worcestershire sauce
1 teaspoon seasoned salt
½ teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2 inch pieces
1 can (14 ¾ oz) cream-style corn
With the bacon drippings in a large saucepan sauté onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally.
Add the carrots and beans. Cover and simmer 15 minutes longer or until the vegetables are tender. Stir in corn and reserved bacon; heat through.
Serves 8
6 cooked bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
¼ cup flour
1 quart half-and-half cream
4 medium potatoes, peeled and cut into ½ inch cubes
2 cans condensed cream of celery soup
2 Tablespoons dry parsley
1 Tablespoon Worcestershire sauce
1 teaspoon seasoned salt
½ teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2 inch pieces
1 can (14 ¾ oz) cream-style corn
With the bacon drippings in a large saucepan sauté onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally.
Add the carrots and beans. Cover and simmer 15 minutes longer or until the vegetables are tender. Stir in corn and reserved bacon; heat through.
Serves 8
Almond Glazed Sugar Cookies
Almond Glazed Sugar Cookies
By: Pam Cheney
Cookies:
1 cup butter, softened
¾ cup granulated sugar
1 teaspoon almond extract
2 cups flour
½ teaspoon baking powder
¼ teaspoon salt
Glaze:
1 ½ cups powdered sugar
1 teaspoon almond extract
4-5 teaspoons water
Sliced almonds
Heat oven to 400 degrees. Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, scraping down sides often, until creamy (1-2 minutes). Reduce speed to low, add all remaining Cookie ingredients. Beat until well mixed (1-2 minutes).
Roll dough into 1” balls. Place 2” apart on parchment covered baking sheets. Flatten balls to ¼” thickness with the bottom of buttered glass dipped in sugar. Bake for 7-9 minutes or until edges are very lightly browned. Cool 1 minutes; remove from cookie sheets and cool completely on wire racks.
Stir together glaze ingredients in small bowl, with a wire whisk. Decorate cookies with glaze and sliced almonds. Glaze sets up quickly, so frost and decorate a few at a time.
Makes 3 dozen cookies
By: Pam Cheney
Cookies:
1 cup butter, softened
¾ cup granulated sugar
1 teaspoon almond extract
2 cups flour
½ teaspoon baking powder
¼ teaspoon salt
Glaze:
1 ½ cups powdered sugar
1 teaspoon almond extract
4-5 teaspoons water
Sliced almonds
Heat oven to 400 degrees. Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, scraping down sides often, until creamy (1-2 minutes). Reduce speed to low, add all remaining Cookie ingredients. Beat until well mixed (1-2 minutes).
Roll dough into 1” balls. Place 2” apart on parchment covered baking sheets. Flatten balls to ¼” thickness with the bottom of buttered glass dipped in sugar. Bake for 7-9 minutes or until edges are very lightly browned. Cool 1 minutes; remove from cookie sheets and cool completely on wire racks.
Stir together glaze ingredients in small bowl, with a wire whisk. Decorate cookies with glaze and sliced almonds. Glaze sets up quickly, so frost and decorate a few at a time.
Makes 3 dozen cookies
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