Lemon-Orange Cheesecake
By: Leah Hughes
Crust:
2 cups graham cracker crumbs or 1 box vanilla wafer crushed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter, melted
Filling:
2 (8oz) cream cheese, softened
1 cup granulated sugar
3 eggs
1 Tablespoon orange zest
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla
8oz sour cream
Heat oven to 325 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Spray bottom of pan with cooking spray. Combine all crust ingredients in medium bowl until moisetened. Press into bottom and 1 inch up sides of springform pan. Refrigerate while making filling.
Beat cream cheese in large bowl at low speed 1 minute or just until smooth. Add sugar; beat 1-2 minutes or until combined, occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Stir in liqueur, lemon peel, orange peel and vanilla. Fold in sour cream. Pour into crust.
Place springform pan in large shallow roasting pan. Fill with enough boiling water to come halfway up sides of springform pan. Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cheesecake from water bath; cool on wire rack 45 minutes. Refrigerate at least 4 hours; ideally overnight. Store in refrigerator for up to 3 days.
Serves 8-12
Tuesday, February 9, 2010
Getting to know your spices:
Allspice: This purple-black berry is the fruit of an evergreen tree native to the Southern hemisphere. It is named “allspice” because it tastes like a combination of cinnamon, nutmeg, and cloves, with a touch of brown sugar and dried fruit.
Caraway Seeds: Similar in shape and color to cumin seeds and also from a plant in the parsley family, caraway seeds are warm and floral, with just a hint of licorice.
Cardamom: Each of these football0shaped pods contains about 20 small seeds that possess a pungent, floral aroma and a sweet, citrusy flavor.
Cinnamon: This sweet-hot spice is the bark of a species of evergreen tree. Cinnamon comes in two types: Ceylon, which is light brown and sweet, and cassia, which is much darker and slightly bitter. Most U.S. markets sell cassia.
Cloves: One of the most distinctive and powerful spices, cloves are unopened flower buds from a species of evergreen. Once dried, these tiny reddish-brown spices have a sweet, peppery flavor. Use sparingly.
Coriander: This light brown spherical seed is the dried fruit of the herb cilantro, a member of the parsley family. Coriander possesses a sweet, almost fruity flavor with just a hint of the soapy-metallic character of mature cilantro.
Cumin Seeds: Like caraway seeds and coriander these tiny, elongated seeds belong to a plant in the parsley family. Their flavor is earthy and warm, but it’s their pungent, almost musty aroma that sets them apart from other warm spices.
Fennel Seed: Fennel seeds come from a bulbless variety of the fennel plant. They exhibit a heavy anise flavor reminiscent of black jelly beans and an earthy, butterscotch-like aroma.
Juniper Berries: These dark purple berries come from the Juniper shrub, native to both North America and Northern Europe. They are best known as the primary flavoring agent in gin, but their clean, sweet, piney aroma also enhances various meats and cabbage dishes.
Mace: This spice begins as the bright red membrane covering the nutmeg seed. Most often founds in its ground form, mace tastes similar to nutmeg but is slightly more astringent and has just a touch of sweetness. Mace can be substituted for nutmeg in most cases.
Mustard Seed: These acrid seeds are typically yellow, brown, or black, the brown and black varieties being prized for their stronger flavor. Mustard seeds have almost no aroma, but their flavor is earthy and sharp, with a strong peppery kick.
Nutmeg: This large, oval spice is the seed of a tree. Nutmeg’s flavor is warm and woodsy but assertively spicy. Nutmeg loses its aroma quickly, so it’s best to grate whole nutmeg for recipes in which it’s the star, such as eggnog.
Peppercorns: Green peppercorns possess a mild herbal flavor. They are soft, underripe, and typically sold pickled in brine. Piquant black peppercorns are slightly underripe but dried. White peppercorns are fully ripe, but their skin is removed before drying, making them less pungent than black peppercorns.
Pink Peppercorns: Not a true peppercorn, this spice is the dried berry from the Baies rose plant. These berries hail from Madagascar and are pungent and floral in flavor, with a distinctly sweet aftertaste. Although they are typically sold whole, they can be ground and used in much the same way as true peppercorns.
Saffron: Pound for pound the most expensive spice in the world, saffron is the stigma from a variety of crocus flower. Just the slightest pinch lends a raisin-like flavor and a vibrant orange hue to many dishes. When buying saffron, look for dark red threads devoid of yellow or orange.
Star Anise: This star-shaped staple of Asian cookery is harvested in China from a variety of evergreen tree. Though it’s best known for its role in Chinese five-spice powder, its warm licorice flavor also lends itself to various soups, teas, jams, jellies, cookies and liqueurs.
Caraway Seeds: Similar in shape and color to cumin seeds and also from a plant in the parsley family, caraway seeds are warm and floral, with just a hint of licorice.
Cardamom: Each of these football0shaped pods contains about 20 small seeds that possess a pungent, floral aroma and a sweet, citrusy flavor.
Cinnamon: This sweet-hot spice is the bark of a species of evergreen tree. Cinnamon comes in two types: Ceylon, which is light brown and sweet, and cassia, which is much darker and slightly bitter. Most U.S. markets sell cassia.
Cloves: One of the most distinctive and powerful spices, cloves are unopened flower buds from a species of evergreen. Once dried, these tiny reddish-brown spices have a sweet, peppery flavor. Use sparingly.
Coriander: This light brown spherical seed is the dried fruit of the herb cilantro, a member of the parsley family. Coriander possesses a sweet, almost fruity flavor with just a hint of the soapy-metallic character of mature cilantro.
Cumin Seeds: Like caraway seeds and coriander these tiny, elongated seeds belong to a plant in the parsley family. Their flavor is earthy and warm, but it’s their pungent, almost musty aroma that sets them apart from other warm spices.
Fennel Seed: Fennel seeds come from a bulbless variety of the fennel plant. They exhibit a heavy anise flavor reminiscent of black jelly beans and an earthy, butterscotch-like aroma.
Juniper Berries: These dark purple berries come from the Juniper shrub, native to both North America and Northern Europe. They are best known as the primary flavoring agent in gin, but their clean, sweet, piney aroma also enhances various meats and cabbage dishes.
Mace: This spice begins as the bright red membrane covering the nutmeg seed. Most often founds in its ground form, mace tastes similar to nutmeg but is slightly more astringent and has just a touch of sweetness. Mace can be substituted for nutmeg in most cases.
Mustard Seed: These acrid seeds are typically yellow, brown, or black, the brown and black varieties being prized for their stronger flavor. Mustard seeds have almost no aroma, but their flavor is earthy and sharp, with a strong peppery kick.
Nutmeg: This large, oval spice is the seed of a tree. Nutmeg’s flavor is warm and woodsy but assertively spicy. Nutmeg loses its aroma quickly, so it’s best to grate whole nutmeg for recipes in which it’s the star, such as eggnog.
Peppercorns: Green peppercorns possess a mild herbal flavor. They are soft, underripe, and typically sold pickled in brine. Piquant black peppercorns are slightly underripe but dried. White peppercorns are fully ripe, but their skin is removed before drying, making them less pungent than black peppercorns.
Pink Peppercorns: Not a true peppercorn, this spice is the dried berry from the Baies rose plant. These berries hail from Madagascar and are pungent and floral in flavor, with a distinctly sweet aftertaste. Although they are typically sold whole, they can be ground and used in much the same way as true peppercorns.
Saffron: Pound for pound the most expensive spice in the world, saffron is the stigma from a variety of crocus flower. Just the slightest pinch lends a raisin-like flavor and a vibrant orange hue to many dishes. When buying saffron, look for dark red threads devoid of yellow or orange.
Star Anise: This star-shaped staple of Asian cookery is harvested in China from a variety of evergreen tree. Though it’s best known for its role in Chinese five-spice powder, its warm licorice flavor also lends itself to various soups, teas, jams, jellies, cookies and liqueurs.
Foolproof Ice Cream Sauces
Foolproof Ice Cream Sauces
Strawberry Sauce:
16oz frozen strawberries, coarsely chopped
½ cup sugar
1 cup strawberry jam
2 Tablespoons lemon juice
Bring strawberries, sugar, jam and lemon juice to boil in medium saucepan over medium heat. Simmer until sauce coats back of spoon, about 15 minutes. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.
Chocolate Sauce:
½ cup heavy cream
8 Tablespoons (1 stick) unsalted butter
½ cup light corn syrup
½ cup confectioners’ sugar
9oz bittersweet chocolate, chopped
1 teaspoon vanilla
Bring cream, butter, corn syrup, and confectioners’ sugar to boil in medium saucepan over medium heat. Remove from heat and stir in chocolate and vanilla until sauce is smooth. Serve warm.
Butterscotch Sauce:
8 Tablespoons (1 stick) unsalted butter
1 cup packed brown sugar
½ cup heavy cream
2 teaspoons light corn syrup
1 teaspoon vanilla
Heat butter and sugar in mediums saucepan over medium heat until sugar dissolves, about 3 minutes. Remove from heat and slowly stir in cream. Stir in corn syrup and vanilla. Serve warm.
Peanut Butter Sauce:
1 cup sugar
¾ cup evaporated milk
8 Tablespoons (1 stick) unsalted butter
½ cup creamy peanut butter
1 teaspoon vanilla
1/8 teaspoon salt
Bring sugar, milk, butter, peanut butter, vanilla and salt to simmer in medium saucepan over medium heat. Reduce heat to low and cook, stirring often, until sauce is smooth and thick, about 3 minutes. Serve warm.
Cherry Sauce:
2 (15oz) cans pitted Bing cherries, drained
½ cup sugar
¼ cup light corn syrup
1 Tablespoon lemon juice
Pinch of salt
2 teaspoons cornstarch dissolved in 1 Tablespoon of water
Bring cherries, sugar, corn syrup, lemon juice and salt to boil in medium saucepan over medium-high heat. Simmer until cherries begin to break down, about 10 minutes. Remove from heat and stir in cornstarch mixture. Return to high heat and boil until sauce coats back of spoon, about 1 minute. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.
Marshmallow Sauce:
1 (16oz) jar Marshmallow Fluff
3 Tablespoons water
Stir marshmallow fluff and water together in medium saucepan over medium-low heat until smooth, about 2 minutes. Cool and serve at room temperature.
Strawberry Sauce:
16oz frozen strawberries, coarsely chopped
½ cup sugar
1 cup strawberry jam
2 Tablespoons lemon juice
Bring strawberries, sugar, jam and lemon juice to boil in medium saucepan over medium heat. Simmer until sauce coats back of spoon, about 15 minutes. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.
Chocolate Sauce:
½ cup heavy cream
8 Tablespoons (1 stick) unsalted butter
½ cup light corn syrup
½ cup confectioners’ sugar
9oz bittersweet chocolate, chopped
1 teaspoon vanilla
Bring cream, butter, corn syrup, and confectioners’ sugar to boil in medium saucepan over medium heat. Remove from heat and stir in chocolate and vanilla until sauce is smooth. Serve warm.
Butterscotch Sauce:
8 Tablespoons (1 stick) unsalted butter
1 cup packed brown sugar
½ cup heavy cream
2 teaspoons light corn syrup
1 teaspoon vanilla
Heat butter and sugar in mediums saucepan over medium heat until sugar dissolves, about 3 minutes. Remove from heat and slowly stir in cream. Stir in corn syrup and vanilla. Serve warm.
Peanut Butter Sauce:
1 cup sugar
¾ cup evaporated milk
8 Tablespoons (1 stick) unsalted butter
½ cup creamy peanut butter
1 teaspoon vanilla
1/8 teaspoon salt
Bring sugar, milk, butter, peanut butter, vanilla and salt to simmer in medium saucepan over medium heat. Reduce heat to low and cook, stirring often, until sauce is smooth and thick, about 3 minutes. Serve warm.
Cherry Sauce:
2 (15oz) cans pitted Bing cherries, drained
½ cup sugar
¼ cup light corn syrup
1 Tablespoon lemon juice
Pinch of salt
2 teaspoons cornstarch dissolved in 1 Tablespoon of water
Bring cherries, sugar, corn syrup, lemon juice and salt to boil in medium saucepan over medium-high heat. Simmer until cherries begin to break down, about 10 minutes. Remove from heat and stir in cornstarch mixture. Return to high heat and boil until sauce coats back of spoon, about 1 minute. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature.
Marshmallow Sauce:
1 (16oz) jar Marshmallow Fluff
3 Tablespoons water
Stir marshmallow fluff and water together in medium saucepan over medium-low heat until smooth, about 2 minutes. Cool and serve at room temperature.
Monday, February 8, 2010
White Bean and Artichoke Dip
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.
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.
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
Sunday, February 7, 2010
Easy Spaghetti
Easy Spaghetti
Cook spaghetti noodles according to package directions (8oz-1 cup)
Brown ½-3/4 lb hamburger with ½ yellow onion, finely diced
Add to the browned meat:
1 teaspoon Italian seasoning
½ teaspoon dry basil
1 teaspoon granulated sugar
1 jar (24oz) Prego Roasted Garlic Parmesan Pasta Sauce
Simmer on medium to medium-low heat for 15 minutes. Add to the drained cooked noodles. Top with grated Parmigiano Reggiano cheese.
Cook spaghetti noodles according to package directions (8oz-1 cup)
Brown ½-3/4 lb hamburger with ½ yellow onion, finely diced
Add to the browned meat:
1 teaspoon Italian seasoning
½ teaspoon dry basil
1 teaspoon granulated sugar
1 jar (24oz) Prego Roasted Garlic Parmesan Pasta Sauce
Simmer on medium to medium-low heat for 15 minutes. Add to the drained cooked noodles. Top with grated Parmigiano Reggiano cheese.
Jill’s Orange Shortcake
Jill’s Orange Shortcake
(adapted from a recipe from Red Rock Recipes, Eloise Carleton)
Serves 8
Ingredients:
1 cup all purpose flour (cake flour works best, add an extra 2 Tbs.)
1 tsp. baking powder
¼ tsp salt
½ cup milk
2 Tbs. butter
2 eggs
1 cup white sugar
1 tsp vanilla
1 tsp orange zest
1 pint heavy cream, whipped and sweetened to your taste, (or use cool whip)
1 large can mandarin orange slices, drained and rinsed
Directions:
1) Preheat oven to 350, butter and flour two 8 inch round cake pans. Place a circle of parchment paper in the bottom of each pan, buttered. This cake is very sticky, and likes to adhere to the pans!!
2) Sift together the flour, baking powder, and salt in a small bowl.
3) In a small saucepan, heat milk and butter; keep hot, but do not boil.
4) In a medium bowl, beat eggs at high speed until frothy and thickened, about 3 minutes.
5) Add sugar to eggs gradually, beating constantly at medium speed for 4-5 minutes.
6) Fold the sifted ingredients into the egg mixture until no streaks remain.
7) Add hot milk mixture, vanilla, and orange zest to the bowl and blend well, but no more than 2 minutes. Mixture will be thin.
8) Split batter evenly between the two pans and bake for 15-20 minutes, only until cake is just golden and springs back when touched. Do not overbake.
9) Cool cake halves partially, about 15 minutes, then remove to wire rack to cool completely. While cakes are cooling, prepare whipped cream if using.
10) Once cakes are cool, carefully peel off parchment paper, and layer with sweetened whipped cream and orange slices, reserving half the slices and cream for decorating the top. Do not frost sides, but allow the cake to show through. Serve chilled.
Turkey Loaf with Garlic Mashed Potatoes
Turkey Loaf with Garlic Mashed Potatoes
By: Doris Christopher
Turkey Loaf:
1lb ground turkey
½ cup rolled oats
1/3 cup catsup
1/3 cup yellow onion, finely diced
1 egg
1 garlic clove, pressed
1 teaspoon dry Italian seasoning
½ teaspoon salt
1/8 teaspoon ground black pepper
Garlic Mashed Potatoes:
1 ½ lb potatoes
5 garlic cloves, peeled
1/3 cup sour cream
2 Tablespoons milk
1 teaspoon dry parsley
½ teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Combine turkey loaf ingredients in a bowl, mix well. Press into a 9” Pie plate. Bake 25 minutes.
Meanwhile, cut potatoes into 1 inch pieces. Cover potatoes and garlic with water in a large saucepan. Bring to a boil, reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves. Drain potatoes and place in a large bowl, mash. Press garlic into potatoes using a garlic press. Stir in remaining ingredients; mix well.
Remove turkey loaf from oven and top with potato mixture. Return to oven and bake 10-15 minutes or until top is lightly browned. Slice and serve.
Makes 6 servings
By: Doris Christopher
Turkey Loaf:
1lb ground turkey
½ cup rolled oats
1/3 cup catsup
1/3 cup yellow onion, finely diced
1 egg
1 garlic clove, pressed
1 teaspoon dry Italian seasoning
½ teaspoon salt
1/8 teaspoon ground black pepper
Garlic Mashed Potatoes:
1 ½ lb potatoes
5 garlic cloves, peeled
1/3 cup sour cream
2 Tablespoons milk
1 teaspoon dry parsley
½ teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Combine turkey loaf ingredients in a bowl, mix well. Press into a 9” Pie plate. Bake 25 minutes.
Meanwhile, cut potatoes into 1 inch pieces. Cover potatoes and garlic with water in a large saucepan. Bring to a boil, reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves. Drain potatoes and place in a large bowl, mash. Press garlic into potatoes using a garlic press. Stir in remaining ingredients; mix well.
Remove turkey loaf from oven and top with potato mixture. Return to oven and bake 10-15 minutes or until top is lightly browned. Slice and serve.
Makes 6 servings
Broccoli Coleslaw
Broccoli Coleslaw
“This is a way to use the entire broccoli! A lot of recipes call for just the florets, but this recipe is just the opposite, you only use the stalks!”
4 stalks of broccoli (no florets, sides trimmed)
2 carrots, peeled
Run thru food processor using grater attachment
Place into small bowl and set aside
Cream sauce:
¼ cup mayonnaise
½ Tablespoon Apple Cider Vinegar
1 teaspoon granulated sugar
1/8 teaspoon salt
Freshly ground black pepper to taste
Dash of chives or fresh green onion sliced
1/8 teaspoon dry dill or celery seeds
Mix together and add to the coleslaw ingredients above. Wrap and chill in refrigerator for 2 hours before serving.
“This is a way to use the entire broccoli! A lot of recipes call for just the florets, but this recipe is just the opposite, you only use the stalks!”
4 stalks of broccoli (no florets, sides trimmed)
2 carrots, peeled
Run thru food processor using grater attachment
Place into small bowl and set aside
Cream sauce:
¼ cup mayonnaise
½ Tablespoon Apple Cider Vinegar
1 teaspoon granulated sugar
1/8 teaspoon salt
Freshly ground black pepper to taste
Dash of chives or fresh green onion sliced
1/8 teaspoon dry dill or celery seeds
Mix together and add to the coleslaw ingredients above. Wrap and chill in refrigerator for 2 hours before serving.
Best Cheesy-Crunchy Macaroni Ever
Best Cheesy-Crunchy Macaroni Ever
4 cups cooked elbow macaroni, drained
1 cup Vintage White Cheddar Cheese; grated
1 cup Gruyere cheese; grated (can be found in specialty stores or in cheese departments; expensive (about $10 for this one cup and the entire rind needs to be removed and discarded, so you lose some, BUT well worth the flavor and quality of cheese; most “good” mac and cheeses ask for Gruyere cheese!)
3 eggs, beaten
½ cup sour cream
4 Tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
1 small can French’s Fried Onions
Preheat oven to 350 degrees.
Once you have the macaroni cooked and drained place in a large bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 glass casserole dish and top with French’s Fried Onions. Bake for 30 minutes uncovered.
Saturday, February 6, 2010
Culinary Definitions (Part 3):
Huckleberry as defined in Food Lover’s Companion
“A wild, blue-black berry that closely resembles (and is often mistaken for) the Blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has many seeds, so tiny and soft that they’re barely noticeable. Additionally, the huckleberry has a thicker skin and a flavor that is slightly less sweet and more astringent. Unless you pick them yourself, or have a friend who does, it’s unlikely that you’ll find fresh huckleberries because they’re not cultivated. They’re in season from June through August and are good eaten plain or in baked goods such as muffins or pies.”
Hummus as defined in Food Lover’s Companion
“This thick Middle Eastern sauce is made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. It’s usually served as a dip with pieces of Pita, or as a sauce. When Tahini (sesame-seed pasted) is added, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars or sometimes fresh.”
Infusion as defined in Food Lover’s Companion
“An infusion is the flavor that’s extracted from an ingredient such as tea leaves, herbs or fruit by steeping them in a liquid (usually hot), such as water, for tea. In today’s culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.”
Jack Cheese as defined in Food Lover’s Companion
“A semisoft cheese with a buttery-ivory color and a mild, agreeable flavor reminiscent of America Muenster. It’s the name-sake of its creator, David Jacks, a 19th-Century cheese maker who resided near Monterey, California. This cheese can be made from pasteurized whole, partly skimmed or skimmed cow’s milk. Unaged Jack, typically ripened for about one week, has high moisture and good melting properties, so it’s excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as Jalapeño chile, garlic and dill. Aged (dry) Jack, aged for about 10 months, is a pale yellow color and has a firm texture and rich, sharp, slightly nutty flavor. Because of its low moisture content it’s often used as a grating cheese. Unaged Jack is available throughout the United States, whereas the aged version is more commonly found on the West Coast or in specialty cheese shops.”
Jambalaya as defined in Food Lover’s Companion
“One of Creole cooker’s hallmarks, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It’s thought that the name rives from the French, jambon, meaning “Ham,” the main ingredient in many of the first jambalayas.”
Jasmine rice; jasmine rice as defined in Food Lover’s Companion
“An aromatic rice from Thailand that has a flavor and fragrance comparable to the expensive Basmati rice from India, at a fraction of the cost.”
Julienne as defined in Food Lover’s Companion
“Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8 inch thick slices. The slices are stacked, then cut into 1/8 inch thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish.”
Junket as defined in Food Lover’s Companion
“This sweet, mild-flavored dessert is made with milk, sugar, various flavorings and rennin. The rennin coagulates the mixture into a soft puddinglike texture. Junket is served chilled, sometimes accompanied by fruit.”
“A wild, blue-black berry that closely resembles (and is often mistaken for) the Blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has many seeds, so tiny and soft that they’re barely noticeable. Additionally, the huckleberry has a thicker skin and a flavor that is slightly less sweet and more astringent. Unless you pick them yourself, or have a friend who does, it’s unlikely that you’ll find fresh huckleberries because they’re not cultivated. They’re in season from June through August and are good eaten plain or in baked goods such as muffins or pies.”
Hummus as defined in Food Lover’s Companion
“This thick Middle Eastern sauce is made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. It’s usually served as a dip with pieces of Pita, or as a sauce. When Tahini (sesame-seed pasted) is added, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars or sometimes fresh.”
Infusion as defined in Food Lover’s Companion
“An infusion is the flavor that’s extracted from an ingredient such as tea leaves, herbs or fruit by steeping them in a liquid (usually hot), such as water, for tea. In today’s culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.”
Jack Cheese as defined in Food Lover’s Companion
“A semisoft cheese with a buttery-ivory color and a mild, agreeable flavor reminiscent of America Muenster. It’s the name-sake of its creator, David Jacks, a 19th-Century cheese maker who resided near Monterey, California. This cheese can be made from pasteurized whole, partly skimmed or skimmed cow’s milk. Unaged Jack, typically ripened for about one week, has high moisture and good melting properties, so it’s excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as Jalapeño chile, garlic and dill. Aged (dry) Jack, aged for about 10 months, is a pale yellow color and has a firm texture and rich, sharp, slightly nutty flavor. Because of its low moisture content it’s often used as a grating cheese. Unaged Jack is available throughout the United States, whereas the aged version is more commonly found on the West Coast or in specialty cheese shops.”
Jambalaya as defined in Food Lover’s Companion
“One of Creole cooker’s hallmarks, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It’s thought that the name rives from the French, jambon, meaning “Ham,” the main ingredient in many of the first jambalayas.”
Jasmine rice; jasmine rice as defined in Food Lover’s Companion
“An aromatic rice from Thailand that has a flavor and fragrance comparable to the expensive Basmati rice from India, at a fraction of the cost.”
Julienne as defined in Food Lover’s Companion
“Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8 inch thick slices. The slices are stacked, then cut into 1/8 inch thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish.”
Junket as defined in Food Lover’s Companion
“This sweet, mild-flavored dessert is made with milk, sugar, various flavorings and rennin. The rennin coagulates the mixture into a soft puddinglike texture. Junket is served chilled, sometimes accompanied by fruit.”
Tangerine Jelly Roll
Tangerine Jelly Roll
By: Linda West Eckhardt
4 large eggs
¾ cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar, divided
½ teaspoon vanilla extract
Confectioners’ sugar, for dusting
Whipped Cream Filling:
1 cup whipping cream
3 Tablespoons granulated sugar
¼ cup fresh tangerine or other citrus juice
Grated zest of 1 tangerine or other citrus juice
Julienned citrus zest, for garnish
Prepare to Bake: Arrange the rack in the middle of the oven and preheat to 400 degrees. Line a 15x10 ½ inch jelly roll pan with Silpat sheet or parchment paper. Spritz with cooking spray. Place the unbroken eggs in a bowl of hot tap water.
Make the Batter: Sift the flour, baking powder and salt into a piece of wax paper. Separate the eggs. Beat the egg whites in a large bowl until soft peaks form. Gradually beat in 1/3 cup of the sugar, a tablespoon at a time, until the sugar is thoroughly dissolved and stiff peaks form. Set aside. In a large bowl, beat the egg yolks until they are thick and lemon colored, gradually adding the remaining 1/3 cup sugar and the vanilla. Sprinkle the flour mixture over the yolks and fold to mix. Fold gently into the egg white mixture.
Bake the Cake: Spread the batter into the prepared pan and bake until the top springs back when touched, 8-12 minutes. Meanwhile, dist a kitchen towel with confectioners’ sugar. When the cake is baked, turn it out onto the towel and peel the Silpat or parchment paper off. Starting from the long side, carefully roll up the warm cake with the cloth and set it aside to cool.
Fill the Cake: Whip the cream with the sugar and citrus juice until stiff peaks form. Fold in the grated zest. Unroll the cake and spread the whipped cream inside. Reroll and place on a serving plate. Dust the top with additional confectioners’ sugar, and garnish with julienned citrus zest.
By: Linda West Eckhardt
4 large eggs
¾ cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar, divided
½ teaspoon vanilla extract
Confectioners’ sugar, for dusting
Whipped Cream Filling:
1 cup whipping cream
3 Tablespoons granulated sugar
¼ cup fresh tangerine or other citrus juice
Grated zest of 1 tangerine or other citrus juice
Julienned citrus zest, for garnish
Prepare to Bake: Arrange the rack in the middle of the oven and preheat to 400 degrees. Line a 15x10 ½ inch jelly roll pan with Silpat sheet or parchment paper. Spritz with cooking spray. Place the unbroken eggs in a bowl of hot tap water.
Make the Batter: Sift the flour, baking powder and salt into a piece of wax paper. Separate the eggs. Beat the egg whites in a large bowl until soft peaks form. Gradually beat in 1/3 cup of the sugar, a tablespoon at a time, until the sugar is thoroughly dissolved and stiff peaks form. Set aside. In a large bowl, beat the egg yolks until they are thick and lemon colored, gradually adding the remaining 1/3 cup sugar and the vanilla. Sprinkle the flour mixture over the yolks and fold to mix. Fold gently into the egg white mixture.
Bake the Cake: Spread the batter into the prepared pan and bake until the top springs back when touched, 8-12 minutes. Meanwhile, dist a kitchen towel with confectioners’ sugar. When the cake is baked, turn it out onto the towel and peel the Silpat or parchment paper off. Starting from the long side, carefully roll up the warm cake with the cloth and set it aside to cool.
Fill the Cake: Whip the cream with the sugar and citrus juice until stiff peaks form. Fold in the grated zest. Unroll the cake and spread the whipped cream inside. Reroll and place on a serving plate. Dust the top with additional confectioners’ sugar, and garnish with julienned citrus zest.
Butterfinger Cheesecake
Butterfinger Cheesecake
By: Linda West Eckhardt
Crust:
1 cup graham cracker crumbs
¼ cup granulated sugar
1 (2.16oz) Butterfinger candy bar, crushed in the food processor
¼ cup unsalted butter, melted
Filling:
16oz (2 packages) cream cheese
2 teaspoons vanilla
1 ¼ cups granulated sugar
3 large eggs
1 cup sour cream
1 (2.16oz) Butterfinger candy bar, crushed in food processor
Prepare to Bake: Arrange rack in the middle of the oven and preheat it to 350 degrees. Place the eggs for the filling in a bowl of hot tap water.
Make the Crust: Combine the graham cracker crumbs, sugar, and Butterfinger crumbs in a 9-inch springform pan. Drizzle the melted butter over all and stir to mix. Press down with the back of a spoon to form a crust that covers the bottom and comes 1 ½ inches up the side of the pan. Bake for 6 minutes, then set aside.
Make the Filling: Add the cream cheese to the mixer bowl and whip to soften, adding the vanilla, sugar, eggs (one at a time), and the sour cream. Fold in half the crushed Butterfinger bars and pour the mixture into the crust.
Bake the Cake: Bake the cake until the center is set, 40-55 minutes. Turn off the oven. Leaving the door slightly ajar (be careful with this step if you have small children), leave the cheesecake in the oven for 1 hour. Remove from the oven and sprinkle with remaining crushed Butterfinger bars. Refrigerate, covered.
To Serve: Remove the sides of the pan and place the cake on a serving plate, leaving the bottom of the pan in place. Cut into thin slices and serve.
Traditional 1-2-3-4 cake with lemon filling and frosting
Traditional 1-2-3-4 cake with lemon filling and frosting
By: Linda West Eckhardt
4 large eggs
3 cups sifted cake flour
1 Tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) soft, unsalted butter
2 cups granulated sugar
1 teaspoon vanilla
1 cup milk
Prepare to Bake: Arrange the rack in the middle of the oven and preheat it to 400 degrees. Spritz two 8-inch round cake pans with Baker’s joy. Place the unbroken eggs into a bowl of hot tap water.
Make the Batter: Sift the flour, baking powder, and salt into the bowl of a stand mixer, then, with the mixer running, pinch off pieces of the butter and add them one at a time. Add the sugar, a Tablespoon at a time, then the eggs, one at a time. Then add the vanilla and milk. Beat on high speed just until well mixed.
Bake the Cake: Pour the batter into the prepared pans and bake until wooden pick comes out clean, about 15-20 minutes. Cool in the pans on a rack for 5 minutes, then flip the layers out onto racks, removing the pans, and cool thoroughly.
Lemon Curd Filling:
3 large lemons
1 cup granulated sugar
5 large egg yolks
½ cup (1 stick) unsalted butter
Make the lemon curd: While the cake is baking, in a medium heavy saucepan over medium heat, combine the grated lemon zest from 2 of the lemons with the sugar. Add the egg yolks and lemon juice to the sugar mixture and stir. Add the butter and stir until melted. Cook and stir until thick. Set aside to cool with a piece of wax paper set against the surface of the curd. Use to fill the cooled cake, spreading it generously between the layers.
Lemon Cream Cheese Frosting:
8oz cream cheese, softened
½ cup (1 stick) butter, soft
1/8 teaspoons salt
Juice and grated zest of 1 lemon
¼ cup sifted confectioners’ sugar, or to taste
Make the frosting: While the cake is baking and cooling, combine the cream cheese, butter, salt juice, zest and sugar. Beat until stiff. Cover with a piece of wax paper, pressing it down against the top of the frosting. When the cake is cool, transfer one layer to a cake stand. Add one layer, top with curd, and smooth it with an offset spatula. Add the second layer, secure with toothpicks if needed, and then frost the sides and top of the cooled cake. Store covered.
By: Linda West Eckhardt
4 large eggs
3 cups sifted cake flour
1 Tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) soft, unsalted butter
2 cups granulated sugar
1 teaspoon vanilla
1 cup milk
Prepare to Bake: Arrange the rack in the middle of the oven and preheat it to 400 degrees. Spritz two 8-inch round cake pans with Baker’s joy. Place the unbroken eggs into a bowl of hot tap water.
Make the Batter: Sift the flour, baking powder, and salt into the bowl of a stand mixer, then, with the mixer running, pinch off pieces of the butter and add them one at a time. Add the sugar, a Tablespoon at a time, then the eggs, one at a time. Then add the vanilla and milk. Beat on high speed just until well mixed.
Bake the Cake: Pour the batter into the prepared pans and bake until wooden pick comes out clean, about 15-20 minutes. Cool in the pans on a rack for 5 minutes, then flip the layers out onto racks, removing the pans, and cool thoroughly.
Lemon Curd Filling:
3 large lemons
1 cup granulated sugar
5 large egg yolks
½ cup (1 stick) unsalted butter
Make the lemon curd: While the cake is baking, in a medium heavy saucepan over medium heat, combine the grated lemon zest from 2 of the lemons with the sugar. Add the egg yolks and lemon juice to the sugar mixture and stir. Add the butter and stir until melted. Cook and stir until thick. Set aside to cool with a piece of wax paper set against the surface of the curd. Use to fill the cooled cake, spreading it generously between the layers.
Lemon Cream Cheese Frosting:
8oz cream cheese, softened
½ cup (1 stick) butter, soft
1/8 teaspoons salt
Juice and grated zest of 1 lemon
¼ cup sifted confectioners’ sugar, or to taste
Make the frosting: While the cake is baking and cooling, combine the cream cheese, butter, salt juice, zest and sugar. Beat until stiff. Cover with a piece of wax paper, pressing it down against the top of the frosting. When the cake is cool, transfer one layer to a cake stand. Add one layer, top with curd, and smooth it with an offset spatula. Add the second layer, secure with toothpicks if needed, and then frost the sides and top of the cooled cake. Store covered.
Friday, February 5, 2010
Culinary Definitions (Part 2):
Filet Mignon as defined in Food Lover’s Companion
“This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1-2 inches thick and 1 ½ to 3 inches in diameter. It’s extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly over broiling, grilling or sautéing.”
Five-spice powder as defined in Food Lover’s Companion
“Used extensively in Chinese cooking, this pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.”
Flank steak as defined in Food Lover’s Companion
“Long, thin and fibrous, this boneless cut of beef comes from the animal’s lower hindquarters. It’s usually tenderized by marinating, then broiled or grilled whole. Great for beef jerky.”
Fricassee as defined in Food Lover’s Companion
“A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.”
Ganache as defined in Food Lover’s Companion
“A rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache is used to glaze cakes, pastries and tortes.”
Gnocchi as defined in Food Lover’s Companion
“Italian for “dumplings,” gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and parmesan or a savory sauce. The dough can be chilled, sliced and either baked or fried. Gnocchi are usually served as a side dish and make excellent accompaniments for meat and poultry.”
Gorgonzola as defined in Food Lover’s Companion
“Named for a town outside Milan where it was originally made, Gorgonzola is one of Italy’s great cheeses. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins. This cow’s milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong- sometimes down-right stinky! The cheese usually comes in foil-wrapped wedges cut from medium-size wheels. Gorgonzola is a perfect accompaniment for pears, apples, and peaches, and pairs nicely with hearty red wines. It’s delicious when melted over potatoes or crumbled on salads.”
Gouda as defined in Food Lover’s Companion
“Holland’s most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to Edam, but its texture is slightly cremier due to its higher milk fat content. Gouda can be made from whole or part-skim cow’s milk, and aged anywhere from a few weeks to over a year. The younger Gouda, the milder the flavor. It usually has a yellow wax ring. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Though Gouda is also made in the U.S., the domestic version is rarely aged and is extremely mild flavored. Gouda is particularly good with beer, red wines and dark bread; it’s great for fondue.”
Grenadine as defined in Food Lover’s Companion
“A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. At one time, grenadine was made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make syrup. Grenadine sometimes contains alcohol, so be sure to check the label.”
Gruyere as defined in Food Lover’s Companion
“Swiss Gruyere is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow’s milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It’s usually aged for 10-12 months and has a golden brown rind (that needs to be cut and discarded) and a firm, pale yellow interior with well-spaced, medium-size holes. It’s made in 100-poind wheels that are cut into wedges for the market. Gruyere is also produced in France and several other countries. A processed Gruyere is also marketed in small, foil-wrapped wedges, but as with all processed cheeses it in no way compares to the real thing.”
“This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1-2 inches thick and 1 ½ to 3 inches in diameter. It’s extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly over broiling, grilling or sautéing.”
Five-spice powder as defined in Food Lover’s Companion
“Used extensively in Chinese cooking, this pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.”
Flank steak as defined in Food Lover’s Companion
“Long, thin and fibrous, this boneless cut of beef comes from the animal’s lower hindquarters. It’s usually tenderized by marinating, then broiled or grilled whole. Great for beef jerky.”
Fricassee as defined in Food Lover’s Companion
“A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine.”
Ganache as defined in Food Lover’s Companion
“A rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache is used to glaze cakes, pastries and tortes.”
Gnocchi as defined in Food Lover’s Companion
“Italian for “dumplings,” gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and parmesan or a savory sauce. The dough can be chilled, sliced and either baked or fried. Gnocchi are usually served as a side dish and make excellent accompaniments for meat and poultry.”
Gorgonzola as defined in Food Lover’s Companion
“Named for a town outside Milan where it was originally made, Gorgonzola is one of Italy’s great cheeses. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins. This cow’s milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong- sometimes down-right stinky! The cheese usually comes in foil-wrapped wedges cut from medium-size wheels. Gorgonzola is a perfect accompaniment for pears, apples, and peaches, and pairs nicely with hearty red wines. It’s delicious when melted over potatoes or crumbled on salads.”
Gouda as defined in Food Lover’s Companion
“Holland’s most famous exported cheese is Gouda, with its characteristic yellow interior dotted with a few tiny holes. It has a mild, nutlike flavor that is very similar to Edam, but its texture is slightly cremier due to its higher milk fat content. Gouda can be made from whole or part-skim cow’s milk, and aged anywhere from a few weeks to over a year. The younger Gouda, the milder the flavor. It usually has a yellow wax ring. Baby Gouda, which comes in rounds weighing no more than a pound, usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Though Gouda is also made in the U.S., the domestic version is rarely aged and is extremely mild flavored. Gouda is particularly good with beer, red wines and dark bread; it’s great for fondue.”
Grenadine as defined in Food Lover’s Companion
“A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. At one time, grenadine was made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make syrup. Grenadine sometimes contains alcohol, so be sure to check the label.”
Gruyere as defined in Food Lover’s Companion
“Swiss Gruyere is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow’s milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It’s usually aged for 10-12 months and has a golden brown rind (that needs to be cut and discarded) and a firm, pale yellow interior with well-spaced, medium-size holes. It’s made in 100-poind wheels that are cut into wedges for the market. Gruyere is also produced in France and several other countries. A processed Gruyere is also marketed in small, foil-wrapped wedges, but as with all processed cheeses it in no way compares to the real thing.”
Fresh Strawberry Coffee Cake
Fresh Strawberry Coffee Cake
By: Jo-Anne Clark Brown
1 cup flour
¼ cup granulated sugar
2 teaspoons baking soda
½ cup buttermilk
1 egg
2 Tablespoons melted butter
1 ½ cup sliced fresh strawberries
Topping:
½ cup firmly packed brown sugar
½ cup flour
½ teaspoon ground cinnamon
¼ cup butter, cut into cubes
¼ cup nuts
Chop in food processor until fine.
In a large bowl combine 1 cup flour, sugar and baking soda. Add the buttermilk, egg, butter and beat until well blended. Spread the batter into a greased 8x8 glass square pan. Place sliced strawberries on top of batter. Sprinkle with topping. Bake at 375 degrees for 30 minutes.
Serve warm with whipped topping if desired.
Serves 9
“This is delightful! The flavor is subtle, but the strawberries add flavor and the topping gives a crunch…light and fluffy texture on the coffee cake section. I would recommend even as a breakfast idea.”
Splenda-iferous Cream-Filled Vanilla Cupcakes
Splenda-iferous Cream-Filled Vanilla Cupcakes
By: Jennifer Appel
2 ¼ cups CAKE flour
½ cup instant nonfat powdered milk
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup Splenda Sugar Blend for Baking
3 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.
In a medium bowl, combine the CAKE flour, powdered milk, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and Splenda on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the buttermilk. Add in the vanilla and mix well.
Spoon the batter into the cups to about 2/3 full. Bake 18-20 minutes. Let the cupcakes cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.
When the cupcakes are thoroughly cool, fill a squeeze bottle with the filling, and insert tip of the bottle into the center of the cooled cupcake (can also be done using a Ziploc bag with the tip cut). Carefully squeeze about 1 Tablespoon into the center of each cupcake, being careful not to let too much ooze out of top. When done, frost the tops of the cupcakes.
Vanilla Filling and Frosting:
2 cups (4 sticks) unsalted butter, cut into small pieces, divided
1 cup Splenda Sugar Blend for Baking, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
1 cup half-and-half, divided
In a medium saucepan, place 2 sticks of butter, ½ cup Splenda and 1 Tablespoon vanilla. Melt slowly over low heat, stirring occasionally. Allow to cool for 10 minutes. Transfer the mixture to a large bowl, and using the whisk attachment of a stand mixer, whip the mixture at high speed until the ingredients start to become stiff. Add to that ½ cup half-and-half, 2 more sticks butter, ½ cup Splenda and 1 teaspoon vanilla. Whip again for 1-2 minutes, and add the remaining ½ cup half-and-half. Continue whipping on medium-high speed until stiff peaks form.
Makes approximately 4 cups
By: Jennifer Appel
2 ¼ cups CAKE flour
½ cup instant nonfat powdered milk
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup Splenda Sugar Blend for Baking
3 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.
In a medium bowl, combine the CAKE flour, powdered milk, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and Splenda on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the buttermilk. Add in the vanilla and mix well.
Spoon the batter into the cups to about 2/3 full. Bake 18-20 minutes. Let the cupcakes cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.
When the cupcakes are thoroughly cool, fill a squeeze bottle with the filling, and insert tip of the bottle into the center of the cooled cupcake (can also be done using a Ziploc bag with the tip cut). Carefully squeeze about 1 Tablespoon into the center of each cupcake, being careful not to let too much ooze out of top. When done, frost the tops of the cupcakes.
Vanilla Filling and Frosting:
2 cups (4 sticks) unsalted butter, cut into small pieces, divided
1 cup Splenda Sugar Blend for Baking, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
1 cup half-and-half, divided
In a medium saucepan, place 2 sticks of butter, ½ cup Splenda and 1 Tablespoon vanilla. Melt slowly over low heat, stirring occasionally. Allow to cool for 10 minutes. Transfer the mixture to a large bowl, and using the whisk attachment of a stand mixer, whip the mixture at high speed until the ingredients start to become stiff. Add to that ½ cup half-and-half, 2 more sticks butter, ½ cup Splenda and 1 teaspoon vanilla. Whip again for 1-2 minutes, and add the remaining ½ cup half-and-half. Continue whipping on medium-high speed until stiff peaks form.
Makes approximately 4 cups
Apricot Orange Almond Muffins
Apricot Orange Almond Muffins
By: Jennifer Appel
2 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
2/3 cup firmly packed brown sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup chopped dry apricots
2 Tablespoons finely grated orange zest
3-4 Tablespoons sliced almonds
Preheat oven to 400 degrees. Thoroughly grease a muffin tin (10-12).
In a large bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. In another bowl, combine the egg, buttermilk, sugar, melted butter, vanilla, and almond extract. Once combined, stir in the apricots and zest. Add the mixture all at once to the flour mixture, and stir until just moistened. The batter may be somewhat stiff.
Spoon the batter into the prepared tin, filling each cup ¾ full. Sprinkle each muffin with a few sliced almonds.
Bake 16-20 minutes, or until cake tester inserted comes out clean.
Cool muffins in the pan on a wire rack for 10 minutes. Remove from the pan and serve slightly warm.
Makes 10-12 muffins
By: Jennifer Appel
2 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
2/3 cup firmly packed brown sugar
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup chopped dry apricots
2 Tablespoons finely grated orange zest
3-4 Tablespoons sliced almonds
Preheat oven to 400 degrees. Thoroughly grease a muffin tin (10-12).
In a large bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. In another bowl, combine the egg, buttermilk, sugar, melted butter, vanilla, and almond extract. Once combined, stir in the apricots and zest. Add the mixture all at once to the flour mixture, and stir until just moistened. The batter may be somewhat stiff.
Spoon the batter into the prepared tin, filling each cup ¾ full. Sprinkle each muffin with a few sliced almonds.
Bake 16-20 minutes, or until cake tester inserted comes out clean.
Cool muffins in the pan on a wire rack for 10 minutes. Remove from the pan and serve slightly warm.
Makes 10-12 muffins
Marshmallow Crunch Brownie Bars
Marshmallow Crunch Brownie Bars
By: Jennifer Appel
Brownie ingredients:
4 oz unsweetened chocolate
2/3 cup (1 1/3 sticks) plus 1 Tablespoon unsalted butter, divided
¾ cup semisweet chocolate chips
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, all room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
Topping:
1 package mini marshmallows (10 ½ oz)
1 ½ cups semisweet chocolate chips
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1 ½ cups crispy rice cereal
Preheat oven to 350 degrees. Grease 9x13 glass baking dish.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl, sift the flour, baking powder and salt. Set aside.
In a large bowl, place the eggs and whisk. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture. Mix well. Stir in the sifted dry ingredients. Mix well.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the pan comes out with moist crumbs or clean.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies finish baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Makes 12 squares
By: Jennifer Appel
Brownie ingredients:
4 oz unsweetened chocolate
2/3 cup (1 1/3 sticks) plus 1 Tablespoon unsalted butter, divided
¾ cup semisweet chocolate chips
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, all room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
Topping:
1 package mini marshmallows (10 ½ oz)
1 ½ cups semisweet chocolate chips
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1 ½ cups crispy rice cereal
Preheat oven to 350 degrees. Grease 9x13 glass baking dish.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl, sift the flour, baking powder and salt. Set aside.
In a large bowl, place the eggs and whisk. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture. Mix well. Stir in the sifted dry ingredients. Mix well.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the center of the pan comes out with moist crumbs or clean.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies finish baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal, and mix well. Allow this to cool for 3 minutes or so. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Makes 12 squares
Thursday, February 4, 2010
Perfect Chicken Wings
Perfect Chicken Wings
By: Cliff
6 chicken wings, soaked in buttermilk for at least an hour
Dip in homemade bread crumb mixture:
Rice Krispies
French’s Fried Onions
Garlic seasoning
Dry Barbeque seasoning
*Pulsed in food processor until fine
Cover baking sheet with non-stick foil. Place breaded chicken wings on sheet and sprinkle with additional dry barbeque seasoning.
Preheat oven to 400 degrees (not convection or it will burn). Cook chicken wings for 50 minutes, turning over after 30 minutes, and pouring melted butter (about 2 Tablespoons) over to crisp. Chicken wings will be crunchy, and a bit black, but great flavor, especially if dipped in pre-made blue cheese dressing!
Serves 2 (3 wings each)
Roasted Vegetables
Roasted Vegetables
By: Rosanna
A lot of variations of vegetables can be used here. This is a basic guideline.
Line a baking sheet with non-stick foil. Preheat oven to 400 degrees.
Fresh vegetables:
(3) red potatoes, washed and quartered
(1) yellow bell pepper, seeded and cut into big chunks
½ red onion, large sliced
Yellow squash, rinsed, and cut into big chunks
Green zucchini, rinsed, and cut into big chunks
Pour olive oil (about 1-2 Tablespoons) over vegetables on lined baking sheet. With clean hands toss the vegetables in the olive oil. Sprinkle with kosher salt and freshly ground black pepper.
Bake for 35-45 minutes, flipping once or twice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just potatoes:
2 red potatoes (per person), washed and quartered
4 Tablespoons butter, melted
1 teaspoon paprika
1 teaspoon chives
Kosher salt and black pepper
Garlic seasoning (optional)
Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Bake for 40-45 minutes, turning occasionally to prevent burning on one side! Serve with ranch or ketchup if desired.
Soft Caramels
Soft Caramels
By: The Culinary Institute of America
Flourless cooking spray for greasing
2 cups superfine baking sugar
1 cup heavy cream
¾ cup whole or low-fat milk
Large zest strips from ½ orange
½ vanilla bean, split lengthwise
½ cup light corn syrup
1 Tablespoon unsalted butter
Lightly coat a 9-inch square baking pan with cooking spray. Cut 2 9x16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper overhang on each side of the pan.
Combine the sugar, cream, milk, zest and vanilla bean in a large, heavy saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup while continuing to stir. Continue cooking until the mixture reaches a medium golden brown, 245 degrees on a candy thermometer, the firm ball stage.
Pour the mixture immediately into the prepared pan, remove the vanilla bean and orange zest and cool to room temperature. Using greased kitchen shears or a greased sharp knife, cut into squares.
“Caramels should be very smooth and rich, the result of adding the cream, butter and corn syrup to sugar as it cooks. These soft candies can be cut into a variety of simple shapes. Wrap them individually in twists of waxed paper or colorful cellophane and stack then in tins or boxes for gift giving. Check in craft stores that carry cake and candy making supplies for wrappers and boxes.”
By: The Culinary Institute of America
Flourless cooking spray for greasing
2 cups superfine baking sugar
1 cup heavy cream
¾ cup whole or low-fat milk
Large zest strips from ½ orange
½ vanilla bean, split lengthwise
½ cup light corn syrup
1 Tablespoon unsalted butter
Lightly coat a 9-inch square baking pan with cooking spray. Cut 2 9x16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper overhang on each side of the pan.
Combine the sugar, cream, milk, zest and vanilla bean in a large, heavy saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup while continuing to stir. Continue cooking until the mixture reaches a medium golden brown, 245 degrees on a candy thermometer, the firm ball stage.
Pour the mixture immediately into the prepared pan, remove the vanilla bean and orange zest and cool to room temperature. Using greased kitchen shears or a greased sharp knife, cut into squares.
“Caramels should be very smooth and rich, the result of adding the cream, butter and corn syrup to sugar as it cooks. These soft candies can be cut into a variety of simple shapes. Wrap them individually in twists of waxed paper or colorful cellophane and stack then in tins or boxes for gift giving. Check in craft stores that carry cake and candy making supplies for wrappers and boxes.”
Semolina Pizza with Fresh Herbs and Goat Cheese
Semolina Pizza with Fresh Herbs and Goat Cheese
By: The Culinary Institute of America
Pizza Dough:
3 ½ cups bread flour plus extra as needed
½ cup semolina flour (can be found at most supermarkets in their bulk bin area)
1 ½ teaspoon active dry yeast
1 ½ cups room-temperature water
3 Tablespoons olive oil plus extra for greasing
2 teaspoons salt
Cornmeal for dusting
Topping:
4 Tablespoons extra virgin olive oil
1 red onion, cut into thin slices
1 Tablespoon chopped fresh basil leaves
1 teaspoon dry oregano
1 clove garlic, minced
Freshly ground pepper
5 oz fresh goat cheese crumbled or crumbled feta cheese
4 Tablespoons freshly ground parmesan cheese
6 sun-dried tomatoes, drained, sliced thin, then cubed
To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap and let rise in a warm place until nearly doubled in size, about 30 minutes. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting it into 2 equal pieces and rounding into smooth balls. Cover the dough and let rest another 15-20 minutes.
Preheat the oven to 450 degrees. Prepare 2 baking sheets by scattering them with cornmeal.
To shape the pizza dough, turn the dough out onto a lightly floured work surface and, working with one piece at a time, press the dough into a disk of even thickness, stretching and turning the dough as you work or using a rolling pin. Continue until the dough is an evenly thick 12-inch round.
Transfer the dough rounds to the cornmeal-scattered baking sheets. Drizzle each pizza with 1 Tablespoon of the olive oil, then scatter with the remaining topping ingredients. Drizzle an additional 1 Tablespoon olive oil over each pizza and bake until golden brown around the edges, 10-12 minutes. Serve at once.
“This was a huge hit with former culinary students. The olive oil offers a fresh alternative to a tomato base and is a healthier option. The goat or feta cheese cuts down on the amount of fat compared to using traditional mozzarella cheese. Love the dusted cornmeal on the bottom of the dough!”
By: The Culinary Institute of America
Pizza Dough:
3 ½ cups bread flour plus extra as needed
½ cup semolina flour (can be found at most supermarkets in their bulk bin area)
1 ½ teaspoon active dry yeast
1 ½ cups room-temperature water
3 Tablespoons olive oil plus extra for greasing
2 teaspoons salt
Cornmeal for dusting
Topping:
4 Tablespoons extra virgin olive oil
1 red onion, cut into thin slices
1 Tablespoon chopped fresh basil leaves
1 teaspoon dry oregano
1 clove garlic, minced
Freshly ground pepper
5 oz fresh goat cheese crumbled or crumbled feta cheese
4 Tablespoons freshly ground parmesan cheese
6 sun-dried tomatoes, drained, sliced thin, then cubed
To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap and let rise in a warm place until nearly doubled in size, about 30 minutes. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting it into 2 equal pieces and rounding into smooth balls. Cover the dough and let rest another 15-20 minutes.
Preheat the oven to 450 degrees. Prepare 2 baking sheets by scattering them with cornmeal.
To shape the pizza dough, turn the dough out onto a lightly floured work surface and, working with one piece at a time, press the dough into a disk of even thickness, stretching and turning the dough as you work or using a rolling pin. Continue until the dough is an evenly thick 12-inch round.
Transfer the dough rounds to the cornmeal-scattered baking sheets. Drizzle each pizza with 1 Tablespoon of the olive oil, then scatter with the remaining topping ingredients. Drizzle an additional 1 Tablespoon olive oil over each pizza and bake until golden brown around the edges, 10-12 minutes. Serve at once.
“This was a huge hit with former culinary students. The olive oil offers a fresh alternative to a tomato base and is a healthier option. The goat or feta cheese cuts down on the amount of fat compared to using traditional mozzarella cheese. Love the dusted cornmeal on the bottom of the dough!”
Raisin Bread with a Cinnamon Swirl
Raisin Bread with a Cinnamon Swirl
By: The Culinary Institute of America
4 ½ cups flour plus extra as needed
2 teaspoons dry yeast
2 cups whole or low-fat milk, boiled and cooled to room temperature
8 Tablespoons (1 stick) unsalted butter at room temperature
¼ cup granulated sugar
2 large eggs
2 teaspoons salt
1 cup raisins
1 Tablespoon ground cinnamon
Vegetable oil for greasing
Egg wash (1 large egg whisked with 2 Tablespoons cold milk or water)
Cinnamon sugar (1/2 teaspoon ground cinnamon mixed with 1/3 cup granulated sugar)
Combine the flour and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, butter, sugar, eggs and salt and mix on low speed for 4 minutes. In the last minute of kneading add the raisins. In the last 30 seconds add the cinnamon, kneading just long enough to create a swirl. The dough should be slightly soft.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until nearly doubled in size, about 1 hour (I’ve preheated an oven to 200 degrees, then turned off to cool down a bit while I make the dough. By the time the dough is ready for this stage the oven is the perfect warm environment, and since it is off it doesn’t cook the dough!). Fold the dough over gently. Allow the dough to rest for 15 minutes before transferring it to a lightly floured work surface. Divide into 2 equal pieces and round each into a smooth ball, pulling the outer layer taut and pinching together the excess dough at the base of the ball. Place seam sides down on a lightly floured surface, cover, and let rest until relaxed, 15-20 minutes.
Lightly grease 2 loaf pans.
On a lightly floured work surface, stretch each piece of dough into an even rectangle. Brush the dough lightly with egg wash and sprinkle with cinnamon sugar (as if you were making cinnamon roll dough). Fold each short end of the rectangle in about 1 inch. Roll the top end of the dough toward the center and press the seam closed with your fingertips. Continue to roll the dough into a cylinder and seal the seam with the palm of your hand. Gently roll the cylinder back and forth until it is about 11 inches long and even thickness.
Place each cylinder of dough, seam side down, into a prepared loaf pan. Brush the loaf lightly with egg wash. Let the dough rise in a warm place, uncovered, until the dough fills the pan and springs back slowly to the touch but does not collapse, 1 ½- 2 hours. Meanwhile, preheat the oven to 425 degrees.
Gently brush the dough with egg wash again before baking. Bake until the loaves have a brown crust and the sided retain their structure when pressed, 25-30 minutes. Immediately remove the bread from the pans and let cool completely on wire racks before slicing and serving.
“Wonderful technique. Yummy with butter, powdered sugar dusted on top with warm maple syrup!”
By: The Culinary Institute of America
4 ½ cups flour plus extra as needed
2 teaspoons dry yeast
2 cups whole or low-fat milk, boiled and cooled to room temperature
8 Tablespoons (1 stick) unsalted butter at room temperature
¼ cup granulated sugar
2 large eggs
2 teaspoons salt
1 cup raisins
1 Tablespoon ground cinnamon
Vegetable oil for greasing
Egg wash (1 large egg whisked with 2 Tablespoons cold milk or water)
Cinnamon sugar (1/2 teaspoon ground cinnamon mixed with 1/3 cup granulated sugar)
Combine the flour and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, butter, sugar, eggs and salt and mix on low speed for 4 minutes. In the last minute of kneading add the raisins. In the last 30 seconds add the cinnamon, kneading just long enough to create a swirl. The dough should be slightly soft.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until nearly doubled in size, about 1 hour (I’ve preheated an oven to 200 degrees, then turned off to cool down a bit while I make the dough. By the time the dough is ready for this stage the oven is the perfect warm environment, and since it is off it doesn’t cook the dough!). Fold the dough over gently. Allow the dough to rest for 15 minutes before transferring it to a lightly floured work surface. Divide into 2 equal pieces and round each into a smooth ball, pulling the outer layer taut and pinching together the excess dough at the base of the ball. Place seam sides down on a lightly floured surface, cover, and let rest until relaxed, 15-20 minutes.
Lightly grease 2 loaf pans.
On a lightly floured work surface, stretch each piece of dough into an even rectangle. Brush the dough lightly with egg wash and sprinkle with cinnamon sugar (as if you were making cinnamon roll dough). Fold each short end of the rectangle in about 1 inch. Roll the top end of the dough toward the center and press the seam closed with your fingertips. Continue to roll the dough into a cylinder and seal the seam with the palm of your hand. Gently roll the cylinder back and forth until it is about 11 inches long and even thickness.
Place each cylinder of dough, seam side down, into a prepared loaf pan. Brush the loaf lightly with egg wash. Let the dough rise in a warm place, uncovered, until the dough fills the pan and springs back slowly to the touch but does not collapse, 1 ½- 2 hours. Meanwhile, preheat the oven to 425 degrees.
Gently brush the dough with egg wash again before baking. Bake until the loaves have a brown crust and the sided retain their structure when pressed, 25-30 minutes. Immediately remove the bread from the pans and let cool completely on wire racks before slicing and serving.
“Wonderful technique. Yummy with butter, powdered sugar dusted on top with warm maple syrup!”
Culinary Definitions:
Almond Paste as defined in Food Lover’s Companion
“A mixture of blanched ground almonds, sugar and Glycerin or other liquid. Almond extract is sometimes added to intensify the flavor. Almond paste is used in a variety of confections and is less sweet and slightly coarser than Marzipan. It should be firm but pliable before use in a recipe. If it becomes hard, it can be softened by heating for 2-3 seconds in the microwave. Once opened, it should be wrapped tightly and refrigerated. Almond paste is available in most supermarkets in cans and plastic packages. Bitter-almond paste is used to flavor the famous AMARETTI cookies.”
Arborio Rice as defined in Food Lover’s Companion
“The high-starch kernels of this Italian-grown grain are shorter and fatter than other short-grain rice. Arborio is traditionally used for Risotto because its increased starch lends this classic dish its requisite creamy texture.”
Caper as defined in Food Lover’s Companion
“The flower bud of a bush native to the Mediterranean and parts of Asia. The small are picked, sun-dried, and then pickled in a vinegar brine. Capers range in size…which can be as large as the tip of your little finger. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they’re also used as a garnish for meat and vegetable dishes.”
Chiffonade as defined in Food Lover’s Companion
“Culinary, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.”
Clarified Butter as defined in Food Lover’s Companion
“This is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means the butter won’t have as rich of flavor.”
Demi-glace as defined in Food Lover’s Companion
“A rich Espagnole sauce, which is slowly cooked with beef stock and Madeira or Sherry until it’s reduced by half. The result is a thick glaze that coats a spoon. This intense mixture is used as a base for many other sauces.”
Evaporated Milk as defined in Food Lover’s Companion
“This canned, unsweetened milk is fresh, homogenized milk from which 60% of the water has been removed. Vitamin D is added for extra nutritional value. It comes in whole, lowfat and skim forms; the whole-milk version must contain at least 7.9% milk fat, the lowfat has about half that and the skim version ½ percent or less. As it comes from the can, evaporated milk is used to enrich custards or add a creamy texture to many dishes. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Evaporated milk is less expensive than fresh milk and is therefore popular for many cooked dishes. It has a slightly caramelized, “canned” flavor that is not appreciated by all who taste it. Canned milk can be stored at room temperature until opened, after which it must be tightly covered and refrigerated for no more than a week. When slightly frozen, evaporated milk can be whipped and used as an inexpensive substitute for whipped cream.”
“A mixture of blanched ground almonds, sugar and Glycerin or other liquid. Almond extract is sometimes added to intensify the flavor. Almond paste is used in a variety of confections and is less sweet and slightly coarser than Marzipan. It should be firm but pliable before use in a recipe. If it becomes hard, it can be softened by heating for 2-3 seconds in the microwave. Once opened, it should be wrapped tightly and refrigerated. Almond paste is available in most supermarkets in cans and plastic packages. Bitter-almond paste is used to flavor the famous AMARETTI cookies.”
Arborio Rice as defined in Food Lover’s Companion
“The high-starch kernels of this Italian-grown grain are shorter and fatter than other short-grain rice. Arborio is traditionally used for Risotto because its increased starch lends this classic dish its requisite creamy texture.”
Caper as defined in Food Lover’s Companion
“The flower bud of a bush native to the Mediterranean and parts of Asia. The small are picked, sun-dried, and then pickled in a vinegar brine. Capers range in size…which can be as large as the tip of your little finger. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they’re also used as a garnish for meat and vegetable dishes.”
Chiffonade as defined in Food Lover’s Companion
“Culinary, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.”
Clarified Butter as defined in Food Lover’s Companion
“This is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means the butter won’t have as rich of flavor.”
Demi-glace as defined in Food Lover’s Companion
“A rich Espagnole sauce, which is slowly cooked with beef stock and Madeira or Sherry until it’s reduced by half. The result is a thick glaze that coats a spoon. This intense mixture is used as a base for many other sauces.”
Evaporated Milk as defined in Food Lover’s Companion
“This canned, unsweetened milk is fresh, homogenized milk from which 60% of the water has been removed. Vitamin D is added for extra nutritional value. It comes in whole, lowfat and skim forms; the whole-milk version must contain at least 7.9% milk fat, the lowfat has about half that and the skim version ½ percent or less. As it comes from the can, evaporated milk is used to enrich custards or add a creamy texture to many dishes. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Evaporated milk is less expensive than fresh milk and is therefore popular for many cooked dishes. It has a slightly caramelized, “canned” flavor that is not appreciated by all who taste it. Canned milk can be stored at room temperature until opened, after which it must be tightly covered and refrigerated for no more than a week. When slightly frozen, evaporated milk can be whipped and used as an inexpensive substitute for whipped cream.”
Rustic Peach Galette
Rustic Peach Galette
By: The Culinary Institute of America
Single refrigerated pie dough crust
1 can sliced peaches, drained
2 green granny smith apples, cored, peeled and cut in ½ inch cubes
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup crumbled ladyfingers or graham crackers crushed
Egg wash (1 large egg whisked with 2 Tablespoons cold milk)
2 Tablespoons sugar
Roll the pie dough out into a 10-inch round.
Toss peaches and apples with lemon juice, granulated sugar, cinnamon and nutmeg.
Transfer the dough round to a parchment paper-lined (very important) baking sheet. Sprinkle with the ladyfinger crumbs or crushed graham crackers, in the center of the dough, leaving the border unfilled. Brush a 1-inch perimeter of the dough round lightly with egg wash. Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border. “Beautiful effect.”
Brush the pleated edge of the pastry lightly with egg wash and sprinkle with sugar. Bake until pastry is golden brown and the peaches hot and juicy, about 25 minutes. Remove the tart from the oven and cool on the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature for up to 3 days.
“Fabulous warm with vanilla bean ice cream. Great texture. Easy transfer to serving plate. Cliff and I devoured half of the plate in one serving!”
By: The Culinary Institute of America
Single refrigerated pie dough crust
1 can sliced peaches, drained
2 green granny smith apples, cored, peeled and cut in ½ inch cubes
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup crumbled ladyfingers or graham crackers crushed
Egg wash (1 large egg whisked with 2 Tablespoons cold milk)
2 Tablespoons sugar
Roll the pie dough out into a 10-inch round.
Toss peaches and apples with lemon juice, granulated sugar, cinnamon and nutmeg.
Transfer the dough round to a parchment paper-lined (very important) baking sheet. Sprinkle with the ladyfinger crumbs or crushed graham crackers, in the center of the dough, leaving the border unfilled. Brush a 1-inch perimeter of the dough round lightly with egg wash. Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border. “Beautiful effect.”
Brush the pleated edge of the pastry lightly with egg wash and sprinkle with sugar. Bake until pastry is golden brown and the peaches hot and juicy, about 25 minutes. Remove the tart from the oven and cool on the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature for up to 3 days.
“Fabulous warm with vanilla bean ice cream. Great texture. Easy transfer to serving plate. Cliff and I devoured half of the plate in one serving!”
Old World Strawberry Chocolate Cake
Old World Strawberry Chocolate Cake
By: Jo-Anne Clark Brown
1 ½ cups sifted cake flour
1 ¼ cups granulated sugar
1/3 cup cocoa, sifted
1 Tablespoon instant coffee powder (optional)
1 ¼ teaspoons baking soda
½ teaspoon salt
2/3 cup butter
1 cup buttermilk
1 teaspoon vanilla
2 eggs
~~~~~~~~~~~~
2 Tablespoons sugar
1 quart fresh strawberries, halved
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Glaze:
3 squares semisweet chocolate
3 Tablespoons water
1 teaspoon instant coffee powder (optional)
1 Tablespoon gutter
1 cup confectioners’ sugar
~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups sweetened whipped cream or whipped topping such as cool whip
Whole strawberries for garnish
Lightly oil two 8-inch round cake pans. In the bowl of an electric mixer combine flour, 1 ½ cups sugar, cocoa, instant coffee powder (optional), baking soda, and salt. Add the butter, 2/3 of the buttermilk, and the vanilla. Beat on medium speed for about 2 minutes. Add the remaining buttermilk and eggs. Beat 2 minutes more. Pour the batter into the prepared pans. Bake at 325 degrees for 20-25 minutes.
Cool the layers on a wire rack.
In a large bowl sprinkle 2 Tablespoons sugar over the strawberries.
In a heavy saucepan melt the chocolate with the water, coffee powder (optional), and butter over low heat. Remove the pan from the heat, and stir in the sugar. Add a little hot water if necessary to make a medium thin glaze.
Place one cake layer on a serving platter, and cover with half of the strawberries. Drizzle with half the glaze and top with half the whipped cream. Repeat with second layer. Garnish with whole strawberries.
Serves 8-10.
By: Jo-Anne Clark Brown
1 ½ cups sifted cake flour
1 ¼ cups granulated sugar
1/3 cup cocoa, sifted
1 Tablespoon instant coffee powder (optional)
1 ¼ teaspoons baking soda
½ teaspoon salt
2/3 cup butter
1 cup buttermilk
1 teaspoon vanilla
2 eggs
~~~~~~~~~~~~
2 Tablespoons sugar
1 quart fresh strawberries, halved
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Glaze:
3 squares semisweet chocolate
3 Tablespoons water
1 teaspoon instant coffee powder (optional)
1 Tablespoon gutter
1 cup confectioners’ sugar
~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups sweetened whipped cream or whipped topping such as cool whip
Whole strawberries for garnish
Lightly oil two 8-inch round cake pans. In the bowl of an electric mixer combine flour, 1 ½ cups sugar, cocoa, instant coffee powder (optional), baking soda, and salt. Add the butter, 2/3 of the buttermilk, and the vanilla. Beat on medium speed for about 2 minutes. Add the remaining buttermilk and eggs. Beat 2 minutes more. Pour the batter into the prepared pans. Bake at 325 degrees for 20-25 minutes.
Cool the layers on a wire rack.
In a large bowl sprinkle 2 Tablespoons sugar over the strawberries.
In a heavy saucepan melt the chocolate with the water, coffee powder (optional), and butter over low heat. Remove the pan from the heat, and stir in the sugar. Add a little hot water if necessary to make a medium thin glaze.
Place one cake layer on a serving platter, and cover with half of the strawberries. Drizzle with half the glaze and top with half the whipped cream. Repeat with second layer. Garnish with whole strawberries.
Serves 8-10.
Strawberry Chocolate Mousse
Strawberry Chocolate Mousse
By: Jo-Anne Clark Brown
2 (1oz) squares of semisweet chocolate
3 Tablespoons hot water
8 oz cream cheese
1 Tablespoon confectioners’ sugar
¼ cup milk
2 cups (1 pint) whipping cream
2 Tablespoons superfine baking sugar
2 cups sliced strawberries
In a saucepan with a heavy bottom or in a double broiler melt the chocolate in the hot water over low heat, stirring until smooth. Remove from the heat and cool.
In a medium bowl beat half of the cream cheese with confectioners sugar until well blended. Add the milk and beat until blended. In a separate bowl whip the cream until it begins to thicken. Add the sugar and continue to beat until stiff. Do not overbeat. Mix 2 cups of the whipped cream into the creamed cheese mixture, then mix in 1 cup of the sliced strawberries. Transfer to a soufflé dish or dessert bowl. Chill.
Beat the remaining cream cheese until fluffy. Blend in the melted chocolate and remaining whip cream. Cover the chilled strawberry-cream cheese mixture with the chocolate mixture. Chill completely for about 4 hours. Serve with the remaining sliced strawberries and additional whipped cream if desired.
Serves 6-8.
By: Jo-Anne Clark Brown
2 (1oz) squares of semisweet chocolate
3 Tablespoons hot water
8 oz cream cheese
1 Tablespoon confectioners’ sugar
¼ cup milk
2 cups (1 pint) whipping cream
2 Tablespoons superfine baking sugar
2 cups sliced strawberries
In a saucepan with a heavy bottom or in a double broiler melt the chocolate in the hot water over low heat, stirring until smooth. Remove from the heat and cool.
In a medium bowl beat half of the cream cheese with confectioners sugar until well blended. Add the milk and beat until blended. In a separate bowl whip the cream until it begins to thicken. Add the sugar and continue to beat until stiff. Do not overbeat. Mix 2 cups of the whipped cream into the creamed cheese mixture, then mix in 1 cup of the sliced strawberries. Transfer to a soufflé dish or dessert bowl. Chill.
Beat the remaining cream cheese until fluffy. Blend in the melted chocolate and remaining whip cream. Cover the chilled strawberry-cream cheese mixture with the chocolate mixture. Chill completely for about 4 hours. Serve with the remaining sliced strawberries and additional whipped cream if desired.
Serves 6-8.
Strawberry Soufflé
Strawberry Soufflé
By: Jo-Anne Clark Brown
2 ½ cups fresh strawberries
1 envelope unflavored gelatin
¼ cup cold water
4 eggs; whites separated from yolks
¾ cup granulated sugar; divided
1 Tablespoon lemon juice
1 cup whipping cream
Prepare a 4-cup soufflé dish.
In a blender puree the strawberries on high speed for 30 seconds.
In a small bowl soak the gelatin in cold water until softened.
In the top of a double broiler beat the egg yolks and ½ cup sugar until lemon colored. Add the lemon juice and cook over simmering water, stirring constantly, for about 5 minutes until thickened. Add the gelatin and stir until dissolved. Cool. Stir in the strawberry puree. Add 2 drops of red food coloring to tint a delicate pink.
In a large bowl beat the egg whites until soft peaks form. Slowly add ¼ cup sugar and continue to beat until stiff.
In a separate bowl whip the cream until soft peaks form. Fold the meringue and whipped cream into the strawberry mixture. Pour into the prepared soufflé dish. Chill for about 3 hours until firm.
Decorate individual servings with a whole strawberry.
Serves 6.
By: Jo-Anne Clark Brown
2 ½ cups fresh strawberries
1 envelope unflavored gelatin
¼ cup cold water
4 eggs; whites separated from yolks
¾ cup granulated sugar; divided
1 Tablespoon lemon juice
1 cup whipping cream
Prepare a 4-cup soufflé dish.
In a blender puree the strawberries on high speed for 30 seconds.
In a small bowl soak the gelatin in cold water until softened.
In the top of a double broiler beat the egg yolks and ½ cup sugar until lemon colored. Add the lemon juice and cook over simmering water, stirring constantly, for about 5 minutes until thickened. Add the gelatin and stir until dissolved. Cool. Stir in the strawberry puree. Add 2 drops of red food coloring to tint a delicate pink.
In a large bowl beat the egg whites until soft peaks form. Slowly add ¼ cup sugar and continue to beat until stiff.
In a separate bowl whip the cream until soft peaks form. Fold the meringue and whipped cream into the strawberry mixture. Pour into the prepared soufflé dish. Chill for about 3 hours until firm.
Decorate individual servings with a whole strawberry.
Serves 6.
Wednesday, February 3, 2010
Simple Angel food cake with berries and cream
Simple Angel food cake with berries and cream
For a quick dessert that will “oooh-la-la” your friends assemble:
Prepared Angel Food Cakes, sliced in half
Homemade whip cream or 8oz tub of cool whip
Fresh berries (strawberries, blackberries, raspberries, etc)
Place half of angel food cake on a dessert platter. Top with half of whip cream. Top with remaining angel food cake and remaining whip cream. Top with fresh berries.
Serves 8
~Information in the kitchen~
~Information in the kitchen~
Leeks: the white root ends on this allium are what we eat (the sturdy green leaves are fibrous). Leeks’ many thin layers trap dirt, so to clean them, cut off the root end, then rinse under running water. Usually sliced thin, leeks have a mild, buttery onion flavor when cooked.
Scallions: slender scallions, also called green onions, are often mistaken for very young bulb onions. In reality, they’re a distinct variety that will never be bulbous. Use both the white and green parts, unless a recipe specifies otherwise. While the white part can be cooked, the green stems are best when used raw- they can burn quickly.
Chives: although usually used like an herb, chives are actually classified as an allium. The tender green tubular stalks have a fresh, delicate onion flavor without any lf the heat. They’re best used raw or added at the end of cooking so they hold their color.
Yellow onions: These are the most versatile and commonly used onions (88% of US onion crops are yellow). They’re very pungent when raw, but the heat disappears when cooked. Fresh varieties with thin skin, are milder than the storage onions with thick skin.
White onions: They’re just as pungent as yellow onions, but white varieties tend to have a sharper, cleaner flavor, and a slightly shorter shelf life. Mexican cuisine uses white onions almost exclusively, primarily due to availability and tradition.
Red onions: These onions tend to be a little less pungent than white or yellow varieties and their rings are often irregularly shaped. They’re best used raw so their purplish-red hue stays vibrant. Red onions turn a muddy color when sautéed, but hold their color when grilled or broiled.
Shallots: thin-skinned shallots grow in clusters. With their fine layers, they’re like small, tender onions that have a more delicate flavor and texture, and are also more expensive. Use raw, or cook them for subtle oniony flavor.
Leeks: the white root ends on this allium are what we eat (the sturdy green leaves are fibrous). Leeks’ many thin layers trap dirt, so to clean them, cut off the root end, then rinse under running water. Usually sliced thin, leeks have a mild, buttery onion flavor when cooked.
Scallions: slender scallions, also called green onions, are often mistaken for very young bulb onions. In reality, they’re a distinct variety that will never be bulbous. Use both the white and green parts, unless a recipe specifies otherwise. While the white part can be cooked, the green stems are best when used raw- they can burn quickly.
Chives: although usually used like an herb, chives are actually classified as an allium. The tender green tubular stalks have a fresh, delicate onion flavor without any lf the heat. They’re best used raw or added at the end of cooking so they hold their color.
Yellow onions: These are the most versatile and commonly used onions (88% of US onion crops are yellow). They’re very pungent when raw, but the heat disappears when cooked. Fresh varieties with thin skin, are milder than the storage onions with thick skin.
White onions: They’re just as pungent as yellow onions, but white varieties tend to have a sharper, cleaner flavor, and a slightly shorter shelf life. Mexican cuisine uses white onions almost exclusively, primarily due to availability and tradition.
Red onions: These onions tend to be a little less pungent than white or yellow varieties and their rings are often irregularly shaped. They’re best used raw so their purplish-red hue stays vibrant. Red onions turn a muddy color when sautéed, but hold their color when grilled or broiled.
Shallots: thin-skinned shallots grow in clusters. With their fine layers, they’re like small, tender onions that have a more delicate flavor and texture, and are also more expensive. Use raw, or cook them for subtle oniony flavor.
Pizza sauce and toppings
Pepperoni Pizza:
Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, grated parmesan cheese, coarse sea salt, and red pepper flakes.
Mediterranean Pizza:
Brush dough with olive oil then top with cubed fontina, slices of salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and grated parmesan cheese. Add torn fresh basil leaves when the pizza is off the grill.
Sausage Pizza:
Brush dough with olive oil, then top with grated white cheddar, cooked and sliced thin Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, grated parmesan cheese, coarse sea salt, and crushed red pepper flakes. Add torn fresh basil before serving.
Oven-Roasted Tomato Sauce:
Combine:
8 cups Roma tomatoes, quartered (4lb)
1 cup yellow onion, chopped
4 cloves garlic, whole
2 teaspoon kosher salt
1 teaspoon red pepper flakes
1 teaspoon granulated sugar
Combine tomatoes, onion, garlic, salt, pepper, and sugar in large casserole dish.
Toss with:
½ cup olive oil
Toss with olive oil and roast 35-40 minutes until tomatoes have softened in an oven at 450 degrees.
Remove from oven and mash with potato masher, keeping tomatoes a bit chunky.
Stir in:
½ cup fresh basil, chiffonade (finely chopped)
Stir in basil.
Pizza Dough
Pizza Dough
Makes enough for (4) 12” pizzas
Total time: 15 minutes + 3 hours for rising
Combine:
1 cup warm water
1 Tablespoon granulated sugar
1 package (1/4 oz) active dry yeast (2 ¼ teaspoons)
Combine water, sugar and yeast. Proof until foamy, about 5 minutes.
Mix:
2 ¼ cups flour
1 cup cake flour
1 Tablespoon kosher salt
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.
Add:
2 Tablespoons olive oil
Add oil to yeast mixture once it has proofed, then pour into flour mixture.
Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Punch dough down and divide into 4 balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.
Makes enough for (4) 12” pizzas
Total time: 15 minutes + 3 hours for rising
Combine:
1 cup warm water
1 Tablespoon granulated sugar
1 package (1/4 oz) active dry yeast (2 ¼ teaspoons)
Combine water, sugar and yeast. Proof until foamy, about 5 minutes.
Mix:
2 ¼ cups flour
1 cup cake flour
1 Tablespoon kosher salt
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.
Add:
2 Tablespoons olive oil
Add oil to yeast mixture once it has proofed, then pour into flour mixture.
Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Punch dough down and divide into 4 balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.
Penne with Tomatoes, Basil and Garlic
Penne with Tomatoes, Basil and Garlic
1lb dried penne pasta, cooked according to package directions
¾ cup extra virgin olive oil
8 garlic cloves, thinly sliced
2lb Roma tomatoes, seeded and chopped
10 basil leaves, torn into thirds by hand
1 teaspoon red pepper flakes ( less if you want less heat)
¼ cup extra virgin olive oil
Salt and pepper to taste
Place olive oil and garlic in a large skillet over medium-high heat. When garlic begins to turn golden (doesn’t take long), add tomatoes and 1 teaspoon salt and pepper. Simmer lightly for 20 minutes.
When sauce has reduced add basil and red pepper flakes. Simmer for 3 more minutes. Remove from heat and set aside.
Cook pasta until al dente. Drain and toss with sauce, add remaining olive oil, test for salt and serve.
1lb dried penne pasta, cooked according to package directions
¾ cup extra virgin olive oil
8 garlic cloves, thinly sliced
2lb Roma tomatoes, seeded and chopped
10 basil leaves, torn into thirds by hand
1 teaspoon red pepper flakes ( less if you want less heat)
¼ cup extra virgin olive oil
Salt and pepper to taste
Place olive oil and garlic in a large skillet over medium-high heat. When garlic begins to turn golden (doesn’t take long), add tomatoes and 1 teaspoon salt and pepper. Simmer lightly for 20 minutes.
When sauce has reduced add basil and red pepper flakes. Simmer for 3 more minutes. Remove from heat and set aside.
Cook pasta until al dente. Drain and toss with sauce, add remaining olive oil, test for salt and serve.
Herb-Breaded Chicken with Creamy Mustard Sauce
Herb-Breaded Chicken with Creamy Mustard Sauce
By: Gourmet Meals in Minutes
½ cup chicken broth
¼ cup flour
½ Tablespoon butter
1/8 cup milk
1 Tablespoon Dijon mustard
1/8 Tablespoon honey
Pinch of freshly ground black pepper
1 Tablespoon parsley, chopped
1 Tablespoon tarragon, chopped
1 Tablespoon basil, chiffonade (finely chopped)
1 Tablespoon chives, chopped
3 Tablespoons cornmeal
3 Tablespoons cornflakes, crushed into crumbs
¼ cup buttermilk
1 egg
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
2 boneless skinless chicken breasts, halved
1 Tablespoon vegetable oil
Preheat oven to 400 degrees.
Bring the chicken broth to a simmer.
Combine 2 Tablespoons flour with butter in a skillet, and mix to form paste. Whisk the paste into the simmering chicken broth. Allow the mixture to simmer until thickened, about 10 minutes.
Add the milk, mustard, honey, and pepper. Simmer for an additional 5-10 minutes, or until the flavors have combined, skimming as necessary. Season to taste with salt and pepper, set aside, but keep warm.
Separately, combine the parsley, tarragon, basil and chives in a small bowl. Combine the cornmeal and cornflakes on a sheet of wax paper; add one-half of the herb mixture.
Whisk the eggs into the buttermilk. Combine the remaining herbs with the buttermilk and transfer to a shallow dish.
Season the chicken breasts liberally with salt and pepper. Dredge each chicken breast in the remaining flour. Dip each chicken breast in the buttermilk mixture. Coat the chicken on both sides with the cornmeal mixture, shaking off excess.
Heat the vegetable oil in a large sauté pan over medium-high heat. Sauté the chicken, cooking until golden brown, about 5 minutes per side. Place the cooked chicken on a baking sheet lined with tin foil. Place the chicken in the oven for 10-12 minutes, or until cooked through. Serve with the reserved creamy mustard sauce.
Serves 4.
Chicken with Creamy Paprika Sauce
Chicken with Creamy Paprika Sauce
“Sauce is unbelievably good!”
7 bone-in chicken wings or 10 bone-in chicken thighs (about 2 ½ lb total)
1 medium onion, sliced
3 Tablespoons chicken broth
2 Tablespoons paprika
1 teaspoon salt
3 Tablespoons cold water
3 Tablespoons cornstarch
1 (8oz) container of sour cream
Place chicken and onion slices in crock pot. In small bowl combine broth and paprika; mix well. Pour over chicken. Sprinkle with salt.
Cover and cook on Low setting for 8 hours.
About 15 minutes before serving, with slotted spoon, remove chicken and onions from crock pot. Place on serving platter and keep warm.
In small bowl, blend water and cornstarch until smooth. Stir into liquid in crock pot. Increase heat to High; cook an additional 8-10 minutes or until thickened. Stir in sour cream. Pour over chicken.
Serves 5.
“Sauce is unbelievably good!”
7 bone-in chicken wings or 10 bone-in chicken thighs (about 2 ½ lb total)
1 medium onion, sliced
3 Tablespoons chicken broth
2 Tablespoons paprika
1 teaspoon salt
3 Tablespoons cold water
3 Tablespoons cornstarch
1 (8oz) container of sour cream
Place chicken and onion slices in crock pot. In small bowl combine broth and paprika; mix well. Pour over chicken. Sprinkle with salt.
Cover and cook on Low setting for 8 hours.
About 15 minutes before serving, with slotted spoon, remove chicken and onions from crock pot. Place on serving platter and keep warm.
In small bowl, blend water and cornstarch until smooth. Stir into liquid in crock pot. Increase heat to High; cook an additional 8-10 minutes or until thickened. Stir in sour cream. Pour over chicken.
Serves 5.
Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad
By: French’s Mustard
¾ cup light Caesar salad dressing, divided
5 Tablespoons FRENCH’S Classic Yellow Mustard, divided
3 Tablespoons water
4 (5oz) boneless skinless chicken breasts
8oz whole grain blend rotini pasta, cooked and drained (4 cups)
2 cups cherry tomatoes, rinsed and halved
1 (5oz) bag of romaine lettuce leaves
¼ cup shredded parmesan cheese
Mix ¼ cup salad dressing, 2 Tablespoons mustard and water. Pour over chicken in resealable plastic bag. Cover and marinate in refrigerator for 30 minutes or up to 3 hours.
Grill chicken over medium-high heat about 12 minutes or until no longer pink in center, turning once. Cut into strips.
Stir remaining ½ cup salad dressing and 3 Tablespoons mustard in a large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated.
Arrange romaine lettuce on serving plates. Spoon salad over greens and sprinkle with parmesan cheese.
Serves 4.
By: French’s Mustard
¾ cup light Caesar salad dressing, divided
5 Tablespoons FRENCH’S Classic Yellow Mustard, divided
3 Tablespoons water
4 (5oz) boneless skinless chicken breasts
8oz whole grain blend rotini pasta, cooked and drained (4 cups)
2 cups cherry tomatoes, rinsed and halved
1 (5oz) bag of romaine lettuce leaves
¼ cup shredded parmesan cheese
Mix ¼ cup salad dressing, 2 Tablespoons mustard and water. Pour over chicken in resealable plastic bag. Cover and marinate in refrigerator for 30 minutes or up to 3 hours.
Grill chicken over medium-high heat about 12 minutes or until no longer pink in center, turning once. Cut into strips.
Stir remaining ½ cup salad dressing and 3 Tablespoons mustard in a large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated.
Arrange romaine lettuce on serving plates. Spoon salad over greens and sprinkle with parmesan cheese.
Serves 4.
Chicken and Black Bean Enchiladas
Chicken and Black Bean Enchiladas
2 skinless boneless chicken breasts, cooked or (1) pre-baked whole chicken, chicken removed and flaked
1 can black beans, rinsed and drained
2 cans of red enchilada sauce
6 white corn tortillas
1 small can of diced green chiles (4oz) drained
½ small yellow onion, diced
½ Tablespoon cumin
½ Tablespoon chili powder
Grated cheese
Sour cream and sliced black olives for topping, if desired
In a large sauce pan cook over low to medium heat, onions until clear. Add cut up chicken, black beans, green chili’s, cumin and chili powder. Let cook over low heat. In a small saucepan heat enchilada sauce until warm. One at a time dip tortilla into warm enchilada sauce until tortilla is soft. Take out and roll with chicken and black bean mixture inside. Continue until all 6 tortillas are rolled. Place in a glass 8x8 pan. Take any excess sauce and pour over the top of enchiladas. Sprinkle grated cheese over the top. Bake at 375 degrees (not convection) for 45 minutes. Garnish with sour cream and sliced black olives if desired.
Buttons and Bowknots
Buttons and Bowknots
By: Wendy Jenkins
2 cups Bisquick
2 Tablespoons sugar
½ teaspoon nutmeg
1/8 teaspoon cinnamon
½ cup milk
1 egg
¼ cup butter, melted
½ cup granulated sugar
Heat oven to 400 degrees. Mix thoroughly Bisquick, 2 Tablespoons sugar, the nutmeg, cinnamon, milk and egg. Beat vigorously.
Round up dough on lightly floured cloth-covered board; knead 5 times. Roll ½ inch thick. Cut with floured doughnut cutter.
To make bowknots, hold opposite sides of each ring, with fingers and twist to form a figure 8. Place holes (buttons) and bowknots on a parchment lined baking sheet. Bake 8-10 minutes. Immediately after baking, dip each button and bowknot into melted butter, then into sugar.
Makes about 10
“This is an old-time favorite of mine…when mom would ask what I wanted for breakfast this was it on the weekends!”
By: Wendy Jenkins
2 cups Bisquick
2 Tablespoons sugar
½ teaspoon nutmeg
1/8 teaspoon cinnamon
½ cup milk
1 egg
¼ cup butter, melted
½ cup granulated sugar
Heat oven to 400 degrees. Mix thoroughly Bisquick, 2 Tablespoons sugar, the nutmeg, cinnamon, milk and egg. Beat vigorously.
Round up dough on lightly floured cloth-covered board; knead 5 times. Roll ½ inch thick. Cut with floured doughnut cutter.
To make bowknots, hold opposite sides of each ring, with fingers and twist to form a figure 8. Place holes (buttons) and bowknots on a parchment lined baking sheet. Bake 8-10 minutes. Immediately after baking, dip each button and bowknot into melted butter, then into sugar.
Makes about 10
“This is an old-time favorite of mine…when mom would ask what I wanted for breakfast this was it on the weekends!”
Tuesday, February 2, 2010
Best Ever Homemade Blueberry Pie
Best Ever Homemade Blueberry Pie
By: Rosanna
Prepared refrigerated pie dough crust (2 pack)
5 cups fresh washed blueberries
1 cup granulated sugar
¼ cup minute tapioca
Juice from 1 fresh lemon
1/8 teaspoon cinnamon
Mix the above ingredients in a large bowl until evenly coated.
Line a large deep dish pie plate with one of the refrigerated pie dough crust. Poke with fork to vent.
Fill pie pan with blueberry mixture. Dot with 1 Tablespoon of butter. Top with remaining pie crust. Fold crust under bottom to seal. Slit top with knife to vent.
Mix 1 Tablespoon granulated sugar with 1 Tablespoon of water to make “sugar water”. Brush top of pie crust with sugar water.
Bake at 400 degrees for 45 minutes. Remove from oven. Cool on wire rack completely. Serve with homemade fresh whip cream if desired, or vanilla ice cream. Keep covered in refrigerator for up to 3 days.
Crock Pot Roast
Crock Pot Roast
By: Rosanna
1 Tablespoon olive oil
2lb Beef pot roast
1 teaspoon salt
½ teaspoon black pepper
3 small yellow onions, large sliced
1 ½ cans beef broth
1 package Onion soup mix
1 can cream of mushroom soup
2 Tablespoons brown sugar
1 Tablespoon prepared honey mustard
1 Tablespoon apple cider vinegar
Heat oil in large skillet over medium-high heat until hot. Add beef pot roast; cook about 10 minutes or until browned on all sides. Sprinkle with salt and pepper.
Place sliced onions in the bottom of the crock pot (you can also add washed peeled and quartered red potatoes, washed and cut carrots, etc). Place pot roast on top of onions.
In small bowl combine beef broth, onion soup mix, cream of mushroom soup, brown sugar, honey mustard, and apple cider vinegar. Pour mixture over pot roast.
Cover. Cook on low setting for 6-8 hours.
~Consider straining left over crock pot juice to use as a homemade beef broth for another recipe~
Easy Parmesan Chicken
Easy Parmesan Chicken
By: Rival Crock Pot
8 oz fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 cubed small eggplant (optional)
1 Tablespoon olive oil
4 boneless skinless chicken breasts
2 jars prepared spaghetti sauce
½ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
½ cup (2oz) shredded mozzarella cheese
¼ cup grated parmesan cheese
Hot cooked spaghetti
Place mushrooms and onion in crock pot.
Heat oil in large skillet over medium-high heat until hot. Lightly brown the chicken on both sides. Place chicken in crock pot. Pour pasta sauce over chicken; add spices. Cover. Cook on Low for 6-7 hours or on High (my preference) for 3 hours. Remove and discard bay leaf.
Sprinkle chicken with cheeses. Cook, uncovered, on Low 15-30 minutes, or until cheeses have melted. Serve over cooked spaghetti.
By: Rival Crock Pot
8 oz fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 cubed small eggplant (optional)
1 Tablespoon olive oil
4 boneless skinless chicken breasts
2 jars prepared spaghetti sauce
½ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
½ cup (2oz) shredded mozzarella cheese
¼ cup grated parmesan cheese
Hot cooked spaghetti
Place mushrooms and onion in crock pot.
Heat oil in large skillet over medium-high heat until hot. Lightly brown the chicken on both sides. Place chicken in crock pot. Pour pasta sauce over chicken; add spices. Cover. Cook on Low for 6-7 hours or on High (my preference) for 3 hours. Remove and discard bay leaf.
Sprinkle chicken with cheeses. Cook, uncovered, on Low 15-30 minutes, or until cheeses have melted. Serve over cooked spaghetti.
Old World Chicken and Vegetables
Old World Chicken and Vegetables
By: Rival Crock Pot
1 Tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1 small yellow onion, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
1 cut-up whole chicken (3lb)
6 oz uncooked egg noodles
Combine oregano, ½ teaspoon salt, paprika, garlic powder, and black pepper in a small bowl, mix well.
Place bell peppers and onion in crock pot. Top with chicken thighs and legs, sprinkle with half of oregano mixture, top with chicken breasts. Sprinkle chicken with remaining oregano mixture. Cover. Cook on Low for 8 hours or on High for 4 hours.
Just before serving, cook noodles according to package directions. Drain. Serve chicken and vegetables over noodles.
Makes 4 servings.
By: Rival Crock Pot
1 Tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1 small yellow onion, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
1 cut-up whole chicken (3lb)
6 oz uncooked egg noodles
Combine oregano, ½ teaspoon salt, paprika, garlic powder, and black pepper in a small bowl, mix well.
Place bell peppers and onion in crock pot. Top with chicken thighs and legs, sprinkle with half of oregano mixture, top with chicken breasts. Sprinkle chicken with remaining oregano mixture. Cover. Cook on Low for 8 hours or on High for 4 hours.
Just before serving, cook noodles according to package directions. Drain. Serve chicken and vegetables over noodles.
Makes 4 servings.
Crock Pot Chicken and Rice
Crock Pot Chicken and Rice
By: Rival Crock Pot
3 cans condensed cream of chicken soup
2 cups uncooked instant rice
1 cup water
1lb boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
½ cup diced celery
Combine soup, rice and water in the crock pot. Add chicken; sprinkle with salt, pepper, and paprika. Sprinkle celery over chicken. Cover. Cook on Low 6 to 8 hours or on High for 3 to 4 hours.
Makes 4 servings.
By: Rival Crock Pot
3 cans condensed cream of chicken soup
2 cups uncooked instant rice
1 cup water
1lb boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
½ cup diced celery
Combine soup, rice and water in the crock pot. Add chicken; sprinkle with salt, pepper, and paprika. Sprinkle celery over chicken. Cover. Cook on Low 6 to 8 hours or on High for 3 to 4 hours.
Makes 4 servings.
Turkey Tacos
Turkey Tacos
By: Rival Crock Pot
1lb ground turkey
1 medium onion, chopped
1 can (6oz) tomato paste
½ cup chunky salsa
1 teaspoon dried cilantro
¾ teaspoon salt, divided
1 Tablespoon butter
1 Tablespoon flour
1/3 cup milk
½ cup sour cream
8 Taco shells
Brown turkey and onion in large skillet over medium-high heat, stirring to separate meat. Combine turkey mixture, tomato paste, salsa, cilantro and ½ teaspoon salt to crock pot. Cover. Cook on low 4-5 hours.
Just before serving melt the butter in a small saucepan over low heat. Stir in flour and remaining ¼ teaspoon salt; cook 1 minute. Carefully stir in milk. Cook and stir over low heat until thickened. Remove from heat. Stir sour cream into hot milk mixture. Return to heat; cook over low heat 1 minute, stirring constantly.
Spoon ¼ cup turkey mixture into each taco shell; keep warm. Spoon sour cream mixture over taco filling. Top with fresh chopped tomato and homemade guacamole if desired.
By: Rival Crock Pot
1lb ground turkey
1 medium onion, chopped
1 can (6oz) tomato paste
½ cup chunky salsa
1 teaspoon dried cilantro
¾ teaspoon salt, divided
1 Tablespoon butter
1 Tablespoon flour
1/3 cup milk
½ cup sour cream
8 Taco shells
Brown turkey and onion in large skillet over medium-high heat, stirring to separate meat. Combine turkey mixture, tomato paste, salsa, cilantro and ½ teaspoon salt to crock pot. Cover. Cook on low 4-5 hours.
Just before serving melt the butter in a small saucepan over low heat. Stir in flour and remaining ¼ teaspoon salt; cook 1 minute. Carefully stir in milk. Cook and stir over low heat until thickened. Remove from heat. Stir sour cream into hot milk mixture. Return to heat; cook over low heat 1 minute, stirring constantly.
Spoon ¼ cup turkey mixture into each taco shell; keep warm. Spoon sour cream mixture over taco filling. Top with fresh chopped tomato and homemade guacamole if desired.
Steak with Blue Cheese Butter
Steak with Blue Cheese Butter
Broil or grill steak to your liking.
Blue Cheese Butter:
½ cup (1 stick) butter, softened
¼ cup crumbled blue cheese
4 teaspoons chopped green onion with tops
1 teaspoon fresh lemon juice
¼ teaspoon black pepper
Combine blue cheese butter ingredients in a small bowl and allow to blend at room temperature.
Once your steak, is ready place a dollop of blue cheese butter on top. It will melt with the heat of the steak.
Yummy~
Monday, February 1, 2010
Glazed Lemon Loaf
Glazed Lemon Loaf
By: Williams-Sonoma
Low in Fat
1 ½ cups flour
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Finely shredded zest of 1 large lemon
Kosher salt
2 large eggs
½ cup 1% milk
¼ cup canola oil
1 teaspoon vanilla
Glaze:
1/3 cup granulated sugar
Juice of 1 large lemon (about 3 ½ Tablespoons)
Preheat oven to 350 degrees. Coat a bread pan with canola-oil cooking spray.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, lemon zest, and a pinch of salt until well mixed. In another bowl, whisk together the eggs, milk, canola oil, and vanilla until well blended. Pour the wet ingredients into the dry ingredients and mix until blended. Pour the batter into the prepared bread pan. The pan will be about half full.
Bake the bread until it is deeply browned with some golden cracks on top and it feels springy to the touch when pressed lightly in the middle, about 45 minutes. Transfer the pan to a wire rack and insert a thin knife vertically into the bread in 8-10 uniformly spaced places.
To make the glaze, in a small, heavy, nonreactive saucepan over medium-high heat, combine the sugar and the lemon juice and bring to a boil. Continue to boil until mixture is bubbling and frothy on the surface, about 3 minutes. Remove from heat and immediately pour evenly over the surface of the hot bread.
Let the glazed bread cool completely in the pan on the rack. Run a thin-bladed knife around edges to loosen the bread. Carefully invert the bread onto the rack and lift off the pan. Turn upright onto serving plate, slice thinly, and serve. Store the cooled bread tightly wrapped at room temperature for up to 4 days.
Makes 10 servings.
Roasted Asparagus with Toasted Bread Crumbs
Roasted Asparagus with Toasted Bread Crumbs
By: Williams-Sonoma
Low in Saturated Fat- Cholesterol Free
1 bunch asparagus, about 1lb, tough ends removed
3 teaspoons extra-virgin olive oil
2 teaspoons minced fresh thyme
½ cup fresh, soft bread crumbs, made from day-old coarse bread with crusts removed
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
Preheat the oven to 450 degrees.
Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the thyme. Toss to coat the asparagus evenly.
Roast the asparagus, stirring once halfway through the roasting time, until tender-crisp, 7-10 minutes; the timing will depend on the thickness of the spears.
Meanwhile, place the bread crumbs in a small bowl and drizzle with the remaining 2 teaspoons oil; toss to coat. Place a frying pan over medium heat. When it is hot, add the bread crumbs, reduce the heat to medium-low, and toast, stirring, until they are golden, 3-4 minutes. Stir in the remaining 1 teaspoon thyme, the lemon zest, a pinch of salt, and a grind of pepper. Remove from heat.
Arrange the asparagus on a warmed platter and sprinkle the hot bread crumbs over the top. Serve at once.
Makes 4 servings.
By: Williams-Sonoma
Low in Saturated Fat- Cholesterol Free
1 bunch asparagus, about 1lb, tough ends removed
3 teaspoons extra-virgin olive oil
2 teaspoons minced fresh thyme
½ cup fresh, soft bread crumbs, made from day-old coarse bread with crusts removed
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
Preheat the oven to 450 degrees.
Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the thyme. Toss to coat the asparagus evenly.
Roast the asparagus, stirring once halfway through the roasting time, until tender-crisp, 7-10 minutes; the timing will depend on the thickness of the spears.
Meanwhile, place the bread crumbs in a small bowl and drizzle with the remaining 2 teaspoons oil; toss to coat. Place a frying pan over medium heat. When it is hot, add the bread crumbs, reduce the heat to medium-low, and toast, stirring, until they are golden, 3-4 minutes. Stir in the remaining 1 teaspoon thyme, the lemon zest, a pinch of salt, and a grind of pepper. Remove from heat.
Arrange the asparagus on a warmed platter and sprinkle the hot bread crumbs over the top. Serve at once.
Makes 4 servings.
Red Bean Puree with Pita
Red Bean Puree with Pita
By: Williams-Sonoma
Low in Fat- Cholesterol free
1 cup dried pinto beans (7oz)
1 small red onion
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon chile powder
¼ cup tomato sauce (2fl oz)
¼ cup firmly packed fresh cilantro leaves
Kosher salt and freshly ground pepper to taste
2 pita breads
Olive oil for brushing
Pick over the beans discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3”, and let soak for at least 4 hours or up to overnight. Drain the beans. Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until very soft, 1-1 ½ hours. Drain well and set aside to cool.
Finely chop the onion and place in a food processor with the beans, cumin, oregano, chile powder, tomato sauce, and cilantro. Process until smooth. Pour into a bowl and stir in ½ teaspoons salt, or more to taste. Season with pepper. You will have about 2 cups.
Preheat the oven to 400 degrees. Lightly brush 1 side of the pita breads with olive oil and place on a baking sheet lined with tin foil. Bake until crisp, 6-8 minutes. Remove and transfer the pita breads to a wire rack to cool.
Cut each pita bread into 8 equal wedges. Place the bowl of dip on a platter and arrange the pita wedges around the bowl and serve.
By: Williams-Sonoma
Low in Fat- Cholesterol free
1 cup dried pinto beans (7oz)
1 small red onion
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon chile powder
¼ cup tomato sauce (2fl oz)
¼ cup firmly packed fresh cilantro leaves
Kosher salt and freshly ground pepper to taste
2 pita breads
Olive oil for brushing
Pick over the beans discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3”, and let soak for at least 4 hours or up to overnight. Drain the beans. Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until very soft, 1-1 ½ hours. Drain well and set aside to cool.
Finely chop the onion and place in a food processor with the beans, cumin, oregano, chile powder, tomato sauce, and cilantro. Process until smooth. Pour into a bowl and stir in ½ teaspoons salt, or more to taste. Season with pepper. You will have about 2 cups.
Preheat the oven to 400 degrees. Lightly brush 1 side of the pita breads with olive oil and place on a baking sheet lined with tin foil. Bake until crisp, 6-8 minutes. Remove and transfer the pita breads to a wire rack to cool.
Cut each pita bread into 8 equal wedges. Place the bowl of dip on a platter and arrange the pita wedges around the bowl and serve.
Oven-Crisped Chicken
Oven-Crisped Chicken
By: Williams-Sonoma
High in Protein- Low in Saturated Fat
1 teaspoon canola oil
1 cup panko dry crumbs
2 teaspoons sesame seeds
½ teaspoon paprika
¼ teaspoon onion powder
Kosher salt and freshly ground black pepper
1 large egg white
1 to 1 ¼ lb skinless, boneless chicken breasts, cut with the grain into strips ¾ inch wide
Canola-oil cooking spray
Remove the center rack from the oven and cover it with a sheet of foil, leaving 1” uncovered on all sides so that heat can freely circulate once the rack is returned to the oven. Brush the foil lightly with the canola oil and set the prepared rack aside. Preheat the oven to 450 degrees.
In a wide, shallow dish, stir together the panko, sesame seeds, paprika, onion powder, ½ teaspoon salt, and 1/8 teaspoon pepper. In another dish, beat the egg white until foamy. Roll 1 piece of the chicken in the egg white; shake it lightly to release the excess. Then roll it in the seasoned panko, coating evenly and pressing with your fingers to help the mixture adhere. Place the chicken on a plate and repeat until all the chicken is coated.
One by one, coat the chicken pieces on all sides with cooking spray and place them in a single layer on the prepared oven rack. Slide the rack into the center of the oven. Bake the chicken pieces until the coating on the bottom is light golden brown, about 10 minutes. Using tongs turn the chicken pieces and continue to bake until the pieces are golden brown all over and the meat is opaque in the center, 10-12 minutes longer. Transfer the chicken to a serving plate and let rest for 10-15 minutes. The coating becomes crisper as it sits. Serve warm.
Makes 4 servings.
By: Williams-Sonoma
High in Protein- Low in Saturated Fat
1 teaspoon canola oil
1 cup panko dry crumbs
2 teaspoons sesame seeds
½ teaspoon paprika
¼ teaspoon onion powder
Kosher salt and freshly ground black pepper
1 large egg white
1 to 1 ¼ lb skinless, boneless chicken breasts, cut with the grain into strips ¾ inch wide
Canola-oil cooking spray
Remove the center rack from the oven and cover it with a sheet of foil, leaving 1” uncovered on all sides so that heat can freely circulate once the rack is returned to the oven. Brush the foil lightly with the canola oil and set the prepared rack aside. Preheat the oven to 450 degrees.
In a wide, shallow dish, stir together the panko, sesame seeds, paprika, onion powder, ½ teaspoon salt, and 1/8 teaspoon pepper. In another dish, beat the egg white until foamy. Roll 1 piece of the chicken in the egg white; shake it lightly to release the excess. Then roll it in the seasoned panko, coating evenly and pressing with your fingers to help the mixture adhere. Place the chicken on a plate and repeat until all the chicken is coated.
One by one, coat the chicken pieces on all sides with cooking spray and place them in a single layer on the prepared oven rack. Slide the rack into the center of the oven. Bake the chicken pieces until the coating on the bottom is light golden brown, about 10 minutes. Using tongs turn the chicken pieces and continue to bake until the pieces are golden brown all over and the meat is opaque in the center, 10-12 minutes longer. Transfer the chicken to a serving plate and let rest for 10-15 minutes. The coating becomes crisper as it sits. Serve warm.
Makes 4 servings.
Meatloaf
Meatloaf
2 beaten eggs
¾ cup milk
2/3 cup fine dry bread crumbs (Progresso Plain preferred)
1/8 teaspoon black pepper
¼ cup finely chopped yellow onion
2 teaspoons dried parsley
1 teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 ½ lb ground beef
Topping:
¼ cup catsup
2 Tablespoons brown sugar
1 teaspoon dry mustard
In a bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, basil, oregano, and black pepper. Add meat; mix well with hands. Lightly pat into a loaf pan.
Bake at 350 degrees for 1 hour and 45 minutes, covered with tin foil.
In a bowl combine the topping ingredients. Spread over meat. Bake uncovered for an additional 15 minutes. Remove from oven. Let stand 10 minutes before serving.
2 beaten eggs
¾ cup milk
2/3 cup fine dry bread crumbs (Progresso Plain preferred)
1/8 teaspoon black pepper
¼ cup finely chopped yellow onion
2 teaspoons dried parsley
1 teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 ½ lb ground beef
Topping:
¼ cup catsup
2 Tablespoons brown sugar
1 teaspoon dry mustard
In a bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, basil, oregano, and black pepper. Add meat; mix well with hands. Lightly pat into a loaf pan.
Bake at 350 degrees for 1 hour and 45 minutes, covered with tin foil.
In a bowl combine the topping ingredients. Spread over meat. Bake uncovered for an additional 15 minutes. Remove from oven. Let stand 10 minutes before serving.
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