Boston Cream Cupcakes
By: Gale Gand with Lisa Weiss
For the cupcakes:
8 Tablespoons (1 stick) unsalted butter, softened
1 cup sugar
½ teaspoon vanilla
2 large eggs
1 ½ cups cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup whole milk
Éclair custard filling (recipe below)
For the chocolate glaze:
1 cup heavy whipping cream
8oz semi-sweet chocolate, chopped
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper cupcake liners.
In a mixer fitted with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one, until well combined. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.
Pour the batter into the prepared pan, filling each slot three-quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center, and light golden brown on top. Let cool in the pan on the cooling rack.
To fill the cupcakes, use a small paring knife to remove a plug of cake from the top center of each cake and set the plugs aside. With the pastry bag fitted with a large plain tip, pipe or spoon the custard into the cavities. Trim each plug so that is a flat coin. Top the filled cupcake cavities with the coins and chill for 30 minutes while you make the glaze.
To make the chocolate glaze, heat the cream in a saucepan or in the microwave until almost boiling. Meanwhile place the chocolate in a medium bowl. Pour the hot cream over the chopped chocolate and whisk until melted.
Dip the chilled cupcakes in the warm chocolate glaze to coat the top. Refrigerate until serving.
Makes 1 dozen cupcakes
Éclair custard filling:
2 cups whole milk
½ vanilla bean, halved lengthwise
6 large egg yolks
2/3 cup granulated sugar
¼ cup cornstarch
1 Tablespoon unsalted butter, cold
Bring the milk and vanilla bean almost to a boil in a large saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes.
In a medium bowl, whisk the egg yolks and granulated sugar until they’re light and fluffy. Vigorously whisk in the cornstarch until no lumps remain. Whisk in ¼ cup of the hot milk mixture until it’s incorporated. Gradually whisk in the remaining hot milk mixture, reserving the saucepan.
Strain the mixture through a fine-mesh sieve back into the saucepan. Cook over medium-high heat, whisking constantly, until it thickens and bubbles. Cook and whisk for 1 minute more. Remove from heat and stir in the butter. Scrape into a bowl and press with plastic wrap against the surface to prevent a skin from forming. Chill for at least 2 hours before filling and serving.
Wednesday, February 17, 2010
Lemon-vanilla Pound Cake
Lemon-vanilla Pound Cake
By: Gale Gand with Lisa Weiss
12 Tablespoons (1 ½ sticks) unsalted butter
1 cup whole milk
4 large eggs
2 ¼ cups sugar
2 teaspoons vanilla
1 teaspoon lemon extract
Grated zest of 1 lemon
2 cups flour
2 teaspoons baking powder
Juice of 1 lemon
Melt 4 Tablespoons of the butter. Generously brush a 10-inch tube pan or decorative Bundt pan with the melted butter and refrigerate it for a few minutes. Once the butter has hardened, brush it again to cover any spots you missed the first time. Set the pan aside.
Preheat the oven to 350 degrees.
Bring the milk and remaining 8 Tablespoons of butter just to a boil in a medium saucepan. Set aside.
In an electric mixer fitted with the whisk attachment, whip the eggs on medium-high speed until light and fluffy, 5-7 minutes. Reduce the speed to medium and stir in 2 cups of the sugar, the vanilla, lemon extract, and lemon zest. On low speed, gradually mix in the flour. Pour the hot milk mixture, then add the baking powder, and stir until the batter is thoroughly combined. Pour the batter into the buttered pan and bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
While the cake is baking, blend the lemon juice with the remaining ¼ cup sugar in a small bowl and set aside.
Remove the cake from the oven and let it cool in the pan for 5 minutes. Invert the cake onto a cooling rack. Place the rack over a rimmed baking sheet and brush the warm cake all over with the lemon syrup, letting the syrup soak in as you go. Wrap the cake in plastic wrap and set at room temperature until ready to serve.
8-10 servings
By: Gale Gand with Lisa Weiss
12 Tablespoons (1 ½ sticks) unsalted butter
1 cup whole milk
4 large eggs
2 ¼ cups sugar
2 teaspoons vanilla
1 teaspoon lemon extract
Grated zest of 1 lemon
2 cups flour
2 teaspoons baking powder
Juice of 1 lemon
Melt 4 Tablespoons of the butter. Generously brush a 10-inch tube pan or decorative Bundt pan with the melted butter and refrigerate it for a few minutes. Once the butter has hardened, brush it again to cover any spots you missed the first time. Set the pan aside.
Preheat the oven to 350 degrees.
Bring the milk and remaining 8 Tablespoons of butter just to a boil in a medium saucepan. Set aside.
In an electric mixer fitted with the whisk attachment, whip the eggs on medium-high speed until light and fluffy, 5-7 minutes. Reduce the speed to medium and stir in 2 cups of the sugar, the vanilla, lemon extract, and lemon zest. On low speed, gradually mix in the flour. Pour the hot milk mixture, then add the baking powder, and stir until the batter is thoroughly combined. Pour the batter into the buttered pan and bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
While the cake is baking, blend the lemon juice with the remaining ¼ cup sugar in a small bowl and set aside.
Remove the cake from the oven and let it cool in the pan for 5 minutes. Invert the cake onto a cooling rack. Place the rack over a rimmed baking sheet and brush the warm cake all over with the lemon syrup, letting the syrup soak in as you go. Wrap the cake in plastic wrap and set at room temperature until ready to serve.
8-10 servings
Macadamia Key Lime Pie
Macadamia Key Lime Pie
By: Doris Christopher
Crust:
½ package (15oz) refrigerated pie crust (1 crust)
½ cup plus 1 Tablespoon macadamia nuts, coarsely chopped, divided
Filling:
4 large limes
1 package (8oz) cream cheese, softened
1 can (14oz) sweetened condensed milk (not evaporated milk)
3-4 drops each green and yellow food coloring (optional)
1 container (12oz) frozen whipped topping, thawed, divided
Additional lime slices, for garnish (optional)
Preheat oven to 450 degrees
For crust, let pie crust stand at room temperature for 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides with fork.
Coarsely chop nuts. Sprinkle ½ cup of the nuts over the bottom of pie crust. Bake 10-11 minutes or until crust is golden brown. Cool completely.
For filling, zest limes to measure 3 teaspoons zest. Juice limes to measure ½ cup juice. Combine cream cheese and sweetened condensed milk in an electric mixer. Mix until smooth. Stir in zest, juice and food coloring into cream cheese mixture, mix well. Fold in 2 cups of the whipped topping using a spatula. Pour mixture into crust. Refrigerate at least 30 minutes.
In small sauté pan toast remaining 1 Tablespoon nuts over medium heat until light golden brown, stirring constantly. Remove nuts from pan and cool completely. Garnish top of pie with remaining whipped topping and lime slices, if desired. Sprinkle with nuts. Cut into wedges and serve.
Yield 8
By: Doris Christopher
Crust:
½ package (15oz) refrigerated pie crust (1 crust)
½ cup plus 1 Tablespoon macadamia nuts, coarsely chopped, divided
Filling:
4 large limes
1 package (8oz) cream cheese, softened
1 can (14oz) sweetened condensed milk (not evaporated milk)
3-4 drops each green and yellow food coloring (optional)
1 container (12oz) frozen whipped topping, thawed, divided
Additional lime slices, for garnish (optional)
Preheat oven to 450 degrees
For crust, let pie crust stand at room temperature for 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides with fork.
Coarsely chop nuts. Sprinkle ½ cup of the nuts over the bottom of pie crust. Bake 10-11 minutes or until crust is golden brown. Cool completely.
For filling, zest limes to measure 3 teaspoons zest. Juice limes to measure ½ cup juice. Combine cream cheese and sweetened condensed milk in an electric mixer. Mix until smooth. Stir in zest, juice and food coloring into cream cheese mixture, mix well. Fold in 2 cups of the whipped topping using a spatula. Pour mixture into crust. Refrigerate at least 30 minutes.
In small sauté pan toast remaining 1 Tablespoon nuts over medium heat until light golden brown, stirring constantly. Remove nuts from pan and cool completely. Garnish top of pie with remaining whipped topping and lime slices, if desired. Sprinkle with nuts. Cut into wedges and serve.
Yield 8
Tuesday, February 16, 2010
Scalloped Potatoes
Scalloped Potatoes
By: Rosanna adapted from William Sonoma’s Potato Gratin
*Cliff’s all-time favorite. Perfect as a compliment to pot roast or baked salmon*
1lb russet potatoes, peeled, cut into ¼” slices using Madelyn V-shape slicer (approx 3 large potatoes)
1 cup whole milk
1 cup heavy whipping cream
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon pepper
1 cup Gruyere cheese, grated
¼ cup breadcrumbs (Progresso Plain Bread crumbs)
¼ cup grated Parmesan-Riggianino cheese
Combine potatoes, milk, cream, garlic, salt and pepper in a large saucepan. Simmer until the potatoes are three-quarters cooked, about 10 minutes.
Remove potatoes from the heat and stir in the Gruyere cheese. Pour the potato mixture into a small shallow pan (not quite an 8x8). Combine the bread crumbs and parmesan-Riggianino cheese. Scatter bread crumb mixture evenly over potato mixture. Bake at 350 degrees for 30 minutes, uncovered.
Allow the potatoes to set for 5 minutes before serving.
Serves 4
Oatmeal Chocolate Raisin Cookies
Oatmeal Chocolate Raisin Cookies
By: Rosanna adapted from recipe of Doris Christopher
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 cup butter (2 sticks), softened
¾ cup packed brown sugar
½ cup granulated sugar
2 eggs
2 ¾ cups old-fashioned or quick oats
1 ½ cups chocolate covered raisins
*(3) 3.5oz each boxes of Raisinets (2 boxes of Dark Chocolate, and 1 box of Milk Chocolate)
OR (2) 3.5oz each boxes of Raisinets with ½ cup mini semisweet chocolate chips*
1 cup chopped nuts (optional)
Preheat oven to 350 degrees
In a small bowl, combine flour, baking soda, and cinnamon and pumpkin pie spice. Mix well and set aside.
In an electric mixer beat butter and sugars until creamy. Add eggs and beat well. Add flour mixture; mix well. Stir in oats, Raisinets and chopped nuts (optional).
Using medium scooper, drop level scoops of dough onto parchment lined baking pans. Flatten dough slightly.
Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes on baking sheets before transferring to wire racks to cool completely. Store cookies in tightly covered container for up to 2 days.
Yield: about 2 dozen cookies
Hunter’s Beef Pot Pie
Hunter’s Beef Pot Pie
By: Doris Christopher
Beef mixture:
1 fully cooked, ready-to-eat boneless beef pot roast with gravy (about 2lb)
• You can find this in your meat section at a local grocery store
4 slices bacon
1 cup baby carrots
2 cups refrigerated diced potatoes with onion
2 garlic cloves, pressed
Sauce:
2 Tablespoons cornstarch
1 can (14 ½ oz) beef broth, divided
2 teaspoons fresh snipped rosemary or 1 teaspoon dried rosemary
2 teaspoons balsamic vinegar
Salt and ground black pepper to taste (optional)
Topping:
2 Tablespoons butter, melted
1 Tablespoon fresh parsley, snipped
1 garlic clove, pressed
1 package (11 oz) refrigerated bread sticks
Preheat oven to 400 degrees. For beef mixture, remove pot roast from gravy, reserving gravy (about 1 cup). Cut beef into ½ inch cubes; set aside.
Finely chop bacon; cook in skillet over medium heat until crisp; remove bacon to paper towels. Reserve 2 Tablespoons drippings in skillet.
Cut carrots lengthwise in half. Cook carrots and potatoes in reserved bacon drippings over medium heat 8 minutes, stirring occasionally. Press garlic and add to skillet. Continue cooking 8-10 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in reserved beef cubes and bacon.
Meanwhile, for sauce, whisk cornstarch into ¼ cup broth in saucepan. Gradually whisk in remaining broth, reserved gravy, rosemary and balsamic vinegar. Bring to a boil over medium heat. Boil 1 minute, stirring constantly, until thickened. Season to taste with salt and black pepper. Add sauce to meat mixture. Heat thoroughly, stirring frequently. Pour into 7x11 baking dish.
For topping, melt butter. Add parsley and garlic. Unroll bread sticks; do not separate. Press middle perforation together. Separate into 6 long strips. Twist strips and place diagonally over top of meat mixture in pan. Brush with butter mixture using a pastry brush.
Bake 13-15 minutes until beef mixture is bubbly and topping is golden brown.
Serves 8
By: Doris Christopher
Beef mixture:
1 fully cooked, ready-to-eat boneless beef pot roast with gravy (about 2lb)
• You can find this in your meat section at a local grocery store
4 slices bacon
1 cup baby carrots
2 cups refrigerated diced potatoes with onion
2 garlic cloves, pressed
Sauce:
2 Tablespoons cornstarch
1 can (14 ½ oz) beef broth, divided
2 teaspoons fresh snipped rosemary or 1 teaspoon dried rosemary
2 teaspoons balsamic vinegar
Salt and ground black pepper to taste (optional)
Topping:
2 Tablespoons butter, melted
1 Tablespoon fresh parsley, snipped
1 garlic clove, pressed
1 package (11 oz) refrigerated bread sticks
Preheat oven to 400 degrees. For beef mixture, remove pot roast from gravy, reserving gravy (about 1 cup). Cut beef into ½ inch cubes; set aside.
Finely chop bacon; cook in skillet over medium heat until crisp; remove bacon to paper towels. Reserve 2 Tablespoons drippings in skillet.
Cut carrots lengthwise in half. Cook carrots and potatoes in reserved bacon drippings over medium heat 8 minutes, stirring occasionally. Press garlic and add to skillet. Continue cooking 8-10 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in reserved beef cubes and bacon.
Meanwhile, for sauce, whisk cornstarch into ¼ cup broth in saucepan. Gradually whisk in remaining broth, reserved gravy, rosemary and balsamic vinegar. Bring to a boil over medium heat. Boil 1 minute, stirring constantly, until thickened. Season to taste with salt and black pepper. Add sauce to meat mixture. Heat thoroughly, stirring frequently. Pour into 7x11 baking dish.
For topping, melt butter. Add parsley and garlic. Unroll bread sticks; do not separate. Press middle perforation together. Separate into 6 long strips. Twist strips and place diagonally over top of meat mixture in pan. Brush with butter mixture using a pastry brush.
Bake 13-15 minutes until beef mixture is bubbly and topping is golden brown.
Serves 8
Crunchy Cranberry Oatmeal Cookies
Crunchy Cranberry Oatmeal Cookies
By: Peggy Cullen
1 ½ sticks of butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
¼ teaspoon salt
1 teaspoon vanilla
1 large egg
½ cup old-fashioned rolled oats
2/3 cup flour
½ teaspoon baking soda
2/3 cup dried cranberries
2 cups large pecan pieces (optional)
*Be sure to bake these cookies on parchment paper. They will spread too much on a buttered baking sheet*
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, with an electric mixer, beat the butter, sugars, salt and vanilla until light and fluffy. Beat in the eggs. Scrape down the bowl using a rubber spatula and beat for a few more seconds. Beat in the oats.
In a small bowl, whisk together the flour and baking soda. On low speed add the dry ingredients and mix just until combined. Combine the cranberries and nuts (optional) in a small bowl. Stir them into the dough.
Shape the dough into 1 ½ inch balls and drop them about 3 inches apart on the prepared sheets. Bake for 12-14 minutes, one tray at a time, until the edges are golden brown. The centers will appear slightly underdone. Be careful not to overbake; the cookies will continue to darken on the baking sheets. Let stand for 5 minutes, then transfer to wire racks to cool completely.
About 3 dozen cookies
By: Peggy Cullen
1 ½ sticks of butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
¼ teaspoon salt
1 teaspoon vanilla
1 large egg
½ cup old-fashioned rolled oats
2/3 cup flour
½ teaspoon baking soda
2/3 cup dried cranberries
2 cups large pecan pieces (optional)
*Be sure to bake these cookies on parchment paper. They will spread too much on a buttered baking sheet*
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, with an electric mixer, beat the butter, sugars, salt and vanilla until light and fluffy. Beat in the eggs. Scrape down the bowl using a rubber spatula and beat for a few more seconds. Beat in the oats.
In a small bowl, whisk together the flour and baking soda. On low speed add the dry ingredients and mix just until combined. Combine the cranberries and nuts (optional) in a small bowl. Stir them into the dough.
Shape the dough into 1 ½ inch balls and drop them about 3 inches apart on the prepared sheets. Bake for 12-14 minutes, one tray at a time, until the edges are golden brown. The centers will appear slightly underdone. Be careful not to overbake; the cookies will continue to darken on the baking sheets. Let stand for 5 minutes, then transfer to wire racks to cool completely.
About 3 dozen cookies
Monday, February 15, 2010
Banana-Sour Cream Cake
Banana-Sour Cream Cake
By: Kraft Philadelphia Holiday Desserts
1 package yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup sour cream
¼ cup canola oil
1 package (8oz) cream cheese, softened
½ cup (1 stick) butter, softened
16oz powdered sugar
1 cup finely chopped nuts (optional)
Heat oven to 350 degrees
Beat first 5 ingredients with an electric mixer on low speed just until moistened, stopping frequently to scrape down bottom and sides of bowl. Beat on medium speed 2 minutes. Pour into greased and floured 9x13 pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.
2 options to assemble:
Easy:
Cover cooled cake with cream cheese frosting, slice and serve.
More elaborate:
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides (optional).
Keep in refrigerator.
*How to neatly frost the cake: Freeze cake layers about 20 minutes before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don’t pull up into the frosting. Add don’t worry if the frosting does not look perfect on the sides of the cake- the nuts will cover any imperfections.*
Makes 16 servings
Mormon Molasses Spice Cookies
Mormon Molasses Spice Cookies
By: Peggy Cullen
1 ½ sticks butter, cut in pieces
¼ cup dark molasses
1 teaspoon vanilla
2 cups flour
1 cup plus 1/3 cup sugar
2 teaspoons baking soda
2 teaspoons ginger
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 egg, lightly beaten
In a medium saucepan, melt the butter over low heat. Remove from the heat and stir in the molasses and vanilla. Set aside to cool.
In a medium bowl, sift the flour with 1 cup of the sugar, the baking soda, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.
Add the beaten egg to the cooled butter mixture and mix well with a fork. Using a rubber spatula, fold the flour mixture into the butter mixture. Cover the bowl and refrigerate until firm enough to form balls, about 15 minutes. Preheat the oven to 375 degrees.
Place the remaining 1/3 cup sugar in a small bowl. Scoop out walnut-size pieces of the dough and roll into 1 inch balls. Toss the balls in the sugar to coat completely and place on parchment lined baking sheets, about 2 inches apart.
Bake for 12-15 minutes, or until the centers are no longer raw. (At 12 minutes you’ll have soft and chewy cookies; at 15 minutes they’ll be crisp.) Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool completely. Store in airtight containers for up to 2 days, or freeze for up to 2 weeks.
About 4 dozen cookies
By: Peggy Cullen
1 ½ sticks butter, cut in pieces
¼ cup dark molasses
1 teaspoon vanilla
2 cups flour
1 cup plus 1/3 cup sugar
2 teaspoons baking soda
2 teaspoons ginger
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 egg, lightly beaten
In a medium saucepan, melt the butter over low heat. Remove from the heat and stir in the molasses and vanilla. Set aside to cool.
In a medium bowl, sift the flour with 1 cup of the sugar, the baking soda, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.
Add the beaten egg to the cooled butter mixture and mix well with a fork. Using a rubber spatula, fold the flour mixture into the butter mixture. Cover the bowl and refrigerate until firm enough to form balls, about 15 minutes. Preheat the oven to 375 degrees.
Place the remaining 1/3 cup sugar in a small bowl. Scoop out walnut-size pieces of the dough and roll into 1 inch balls. Toss the balls in the sugar to coat completely and place on parchment lined baking sheets, about 2 inches apart.
Bake for 12-15 minutes, or until the centers are no longer raw. (At 12 minutes you’ll have soft and chewy cookies; at 15 minutes they’ll be crisp.) Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool completely. Store in airtight containers for up to 2 days, or freeze for up to 2 weeks.
About 4 dozen cookies
Hawaiian Dip with Fruit Kebabs
Hawaiian Dip with Fruit Kebabs
By: Doris Christopher
Dip:
¾ cup milk
½ cup sour cream
1 package (3.4oz) vanilla instant pudding and pie filling
1 can (8oz) crushed pineapple in juice, undrained
½ cup sweetened flaked coconut, toasted, divided
1 lime
Kebabs:
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe, honeydew melon, strawberries, or grapes- cut into 1 inch chunks
Soak wood skewers in water for at least 20 minutes.
For dip combine milk, sour cream, and pudding mix in a small bowl, whisk until smooth.
Stir in pineapple with juice and 1/3 cup of coconut. Zest lime using zester to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Stir in lime zest and juice into dip. Cover and refrigerate at least 30 minutes before serving.
For kebabs, alternately thread fruit onto (24) 6 inch wooden skewers.
Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with fruit kebabs.
*To toast coconut, preheat oven to 350 degrees. Spread coconut onto parchment paper lined baking sheet. Bake for 5-10 minutes or until light golden brown; cool completely*
By: Doris Christopher
Dip:
¾ cup milk
½ cup sour cream
1 package (3.4oz) vanilla instant pudding and pie filling
1 can (8oz) crushed pineapple in juice, undrained
½ cup sweetened flaked coconut, toasted, divided
1 lime
Kebabs:
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe, honeydew melon, strawberries, or grapes- cut into 1 inch chunks
Soak wood skewers in water for at least 20 minutes.
For dip combine milk, sour cream, and pudding mix in a small bowl, whisk until smooth.
Stir in pineapple with juice and 1/3 cup of coconut. Zest lime using zester to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Stir in lime zest and juice into dip. Cover and refrigerate at least 30 minutes before serving.
For kebabs, alternately thread fruit onto (24) 6 inch wooden skewers.
Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with fruit kebabs.
*To toast coconut, preheat oven to 350 degrees. Spread coconut onto parchment paper lined baking sheet. Bake for 5-10 minutes or until light golden brown; cool completely*
Crisp and Crunchy Chocolate Chip Cookies
Crisp and Crunchy Chocolate Chip Cookies
By: Peggy Cullen
2 sticks butter, softened
1 ¼ cups granulated sugar
¼ cup packed light brown sugar
½ teaspoon salt
1 Tablespoon vanilla
1 large egg
2 ½ cups flour
1 teaspoon baking soda
2 cups (12oz) chocolate chunks or chips
2 cups nuts (optional)
Preheat oven to 375 degrees
In a medium bowl, with an electric mixer, beat the butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape down the bottom and sides of bowl. Beat for a few more minutes.
In a small bowl whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks/chips and nuts (optional) in a small bowl and stir into the dough.
Shape the dough into 1 ½ inch balls and drop them about 3 inches apart onto parchment paper lined baking sheets. For thinner cookies use the palm of your hand to flatten each ball. Bake 10-13 minutes or until golden. Let sit for 5 minutes before transferring to a wire rack to cool completely.
About 4 dozen cookies
By: Peggy Cullen
2 sticks butter, softened
1 ¼ cups granulated sugar
¼ cup packed light brown sugar
½ teaspoon salt
1 Tablespoon vanilla
1 large egg
2 ½ cups flour
1 teaspoon baking soda
2 cups (12oz) chocolate chunks or chips
2 cups nuts (optional)
Preheat oven to 375 degrees
In a medium bowl, with an electric mixer, beat the butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape down the bottom and sides of bowl. Beat for a few more minutes.
In a small bowl whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks/chips and nuts (optional) in a small bowl and stir into the dough.
Shape the dough into 1 ½ inch balls and drop them about 3 inches apart onto parchment paper lined baking sheets. For thinner cookies use the palm of your hand to flatten each ball. Bake 10-13 minutes or until golden. Let sit for 5 minutes before transferring to a wire rack to cool completely.
About 4 dozen cookies
Chocolate Quakes
Chocolate Quakes
By: Peggy Cullen
3 Tablespoons butter, melted
½ cup granulated sugar
1 large egg
½ teaspoon vanilla
3 Tablespoons unsweetened cocoa powder
½ cup flour
½ teaspoon baking powder
1/8 teaspoon salt
¼ cup finely ground pecans (optional)
¼ cup semisweet chocolate chips
Confectioners’ Sugar
In a medium bowl using an electric mixer, beat the melted butter, granulated sugar, egg and vanilla on low speed until pale in color and thickened, about 1 minute. Sift the cocoa, flour, baking powder, and salt into the bowl and mix on low speed until incorporated. Fold in the nuts (optional) and chocolate chips. Chill the mixture until firm enough to handle, about 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place about ¾ cup confectioners’ sugar in a small bowl (you won’t use it all).
Form the chilled dough into 1-inch balls and roll each in the confectioners’ sugar to coat completely. Place the cookies on the prepared baking sheets about 1 ½ inches apart. Bake for 12 minutes, or until the cookies are puffed and the sugar has cracked apart. They will appear underdone in the center. Let sit for 5 minutes, then transfer to a wire rack to cool completely.
Almost 2 dozen cookies
By: Peggy Cullen
3 Tablespoons butter, melted
½ cup granulated sugar
1 large egg
½ teaspoon vanilla
3 Tablespoons unsweetened cocoa powder
½ cup flour
½ teaspoon baking powder
1/8 teaspoon salt
¼ cup finely ground pecans (optional)
¼ cup semisweet chocolate chips
Confectioners’ Sugar
In a medium bowl using an electric mixer, beat the melted butter, granulated sugar, egg and vanilla on low speed until pale in color and thickened, about 1 minute. Sift the cocoa, flour, baking powder, and salt into the bowl and mix on low speed until incorporated. Fold in the nuts (optional) and chocolate chips. Chill the mixture until firm enough to handle, about 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place about ¾ cup confectioners’ sugar in a small bowl (you won’t use it all).
Form the chilled dough into 1-inch balls and roll each in the confectioners’ sugar to coat completely. Place the cookies on the prepared baking sheets about 1 ½ inches apart. Bake for 12 minutes, or until the cookies are puffed and the sugar has cracked apart. They will appear underdone in the center. Let sit for 5 minutes, then transfer to a wire rack to cool completely.
Almost 2 dozen cookies
Sunday, February 14, 2010
Pork Chops with Harvest Stuffing
Pork Chops with Harvest Stuffing
By: Doris Christopher
8 boneless pork loin chops, ¾-inch thick (about 6oz each)
1 cup celery, chopped
¾ cup onion, chopped
¼ cup fresh parsley, snipped or 1 Tablespoon dry parsley
1 package (16oz) corn bread stuffing mix
2 cups water
1 cup dried cranberries
¼ cup butter, melted
1 teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon vegetable oil, divided
Preheat oven to 350 degrees. Trim excess fat from chops. For each chop, insert tip of knife in center of one long side and cut a small pocket.
Chop celery and onion; place in bowl. Add parsley along with stuffing mix, water, cranberries, and butter; mix lightly using spatula.
Using medium scoop, place one rounded scoop stuffing in each pocket of chop. Close pockets with wooden picks places crisscross over openings. Spoon remaining stuffing into 9x13 baking dish.
Heat skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to baking pan. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with foil and bake 40 minutes. Carefully remove foil. Continue baking, uncovered 15 minutes. Remove picks and serve.
Serves 8
By: Doris Christopher
8 boneless pork loin chops, ¾-inch thick (about 6oz each)
1 cup celery, chopped
¾ cup onion, chopped
¼ cup fresh parsley, snipped or 1 Tablespoon dry parsley
1 package (16oz) corn bread stuffing mix
2 cups water
1 cup dried cranberries
¼ cup butter, melted
1 teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon vegetable oil, divided
Preheat oven to 350 degrees. Trim excess fat from chops. For each chop, insert tip of knife in center of one long side and cut a small pocket.
Chop celery and onion; place in bowl. Add parsley along with stuffing mix, water, cranberries, and butter; mix lightly using spatula.
Using medium scoop, place one rounded scoop stuffing in each pocket of chop. Close pockets with wooden picks places crisscross over openings. Spoon remaining stuffing into 9x13 baking dish.
Heat skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to baking pan. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with foil and bake 40 minutes. Carefully remove foil. Continue baking, uncovered 15 minutes. Remove picks and serve.
Serves 8
Dreamy Creamy Orange Pie
Dreamy Creamy Orange Pie
By: Doris Christopher
½ package (15oz) refrigerated pie crust (1 crust)
1 medium orange
1 package (8oz) cream cheese, softened
½ cup boiling water
1 package (3oz) orange gelatin
3 cups orange sherbet, divided
1 container (8oz) frozen whipped topping, thawed, divided
Additional orange for garnish (optional)
Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll out to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes until golden brown. Cool completely.
Zest orange to measure 1 teaspoon zest, juice orange to measure ¼ cup juice. Place cream cheese in an electric mixer, add juice and zest until smooth.
Microwave water on High 1 ½ to 2 minutes or until boiling. Whish in gelatin and stir 2 minutes until completely dissolved. Using ice cream scooper, pack 1 cup of the sherbet into small bowl, gradually add gelatin, stirring until mixture is well blended and thick. Immediately whisk gelatin mixture into cream cheese mixture in bowl.
Add half of the whipped topping (1 ½ cups) to cream cheese mixture, mix gently until well blended. Fill pie shell with filling. Chill at least 1 hour.
Fill large Ziploc bag with remaining whipped topping. Score additional orange for garnish, cut 2 slices, then cut each slice into quarters. Cut pie wedges. Garnish each serving with whipped topping, a scoop of remaining sherbet and quartered orange slice.
Yield: 8 servings
By: Doris Christopher
½ package (15oz) refrigerated pie crust (1 crust)
1 medium orange
1 package (8oz) cream cheese, softened
½ cup boiling water
1 package (3oz) orange gelatin
3 cups orange sherbet, divided
1 container (8oz) frozen whipped topping, thawed, divided
Additional orange for garnish (optional)
Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll out to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes until golden brown. Cool completely.
Zest orange to measure 1 teaspoon zest, juice orange to measure ¼ cup juice. Place cream cheese in an electric mixer, add juice and zest until smooth.
Microwave water on High 1 ½ to 2 minutes or until boiling. Whish in gelatin and stir 2 minutes until completely dissolved. Using ice cream scooper, pack 1 cup of the sherbet into small bowl, gradually add gelatin, stirring until mixture is well blended and thick. Immediately whisk gelatin mixture into cream cheese mixture in bowl.
Add half of the whipped topping (1 ½ cups) to cream cheese mixture, mix gently until well blended. Fill pie shell with filling. Chill at least 1 hour.
Fill large Ziploc bag with remaining whipped topping. Score additional orange for garnish, cut 2 slices, then cut each slice into quarters. Cut pie wedges. Garnish each serving with whipped topping, a scoop of remaining sherbet and quartered orange slice.
Yield: 8 servings
Beef Ragout
Beef Ragout
By: Doris Christopher
½ cup flour
2 teaspoons dried oregano
1 ½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
2lb lean beef stew meat, cut into 1-inch pieces
1 Tablespoon vegetable oil
2 garlic cloves, pressed
4 large carrots
1 large onion
1 large green bell pepper
1 can (6oz) tomato paste
1 can (14 ½ oz) seasoned diced tomatoes, undrained
1 can (14 ½ oz) beef broth
½ cup water
Preheat oven to 350 degrees. In Ziploc bag combine flour, oregano, chili powder, cumin and salt. Add beef. Seal bag, shake to coat beef.
Heat oil in skillet over medium-high heat until hot. Press garlic into oil. Add beef to skillet, reserving any remaining flour mixture. Cook beef until evenly browned, stirring occasionally. Remove from heat.
Meanwhile, cut carrots into 2-inch pieces, then lengthwise in half. Cut onion and bell pepper lengthwise into ¾-inch thick wedges. Place carrots, onions and peppers in 9x13 pan. Top with beef; sprinkle with any reserved flour mixture. Spread tomato paste over beef. Pour tomatoes, broth and water over beef. Cover with foil.
Bake 1 hour 30 minutes or until beef and vegetables are tender. Carefully remove pan from oven.
Serves 8
Baked Potato Soup
Baked Potato Soup
By: Doris Christopher
4 medium baked potatoes
4 slices of bacon
½ cup green onions with tops, thinly sliced
1 can (14 ½ oz) chicken broth
1 ½ cups milk
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sour cream
2 ounces cheddar cheese, shredded (1/2 cup)
Remove skins from baked potatoes. In bowl coarsely mash potatoes.
In saucepan cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but ½ teaspoon drippings in pan.
Thinly slice green onions with knife. Add chicken broth, milk, mashed potatoes, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 Tablespoons cheese over each serving.
Serves 4
By: Doris Christopher
4 medium baked potatoes
4 slices of bacon
½ cup green onions with tops, thinly sliced
1 can (14 ½ oz) chicken broth
1 ½ cups milk
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sour cream
2 ounces cheddar cheese, shredded (1/2 cup)
Remove skins from baked potatoes. In bowl coarsely mash potatoes.
In saucepan cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but ½ teaspoon drippings in pan.
Thinly slice green onions with knife. Add chicken broth, milk, mashed potatoes, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 Tablespoons cheese over each serving.
Serves 4
Apple Berry Salsa with Baked Cinnamon Chips
Apple Berry Salsa
By: Doris Christopher
4 medium green granny smith apples
1 pint strawberries, diced (about 1 ½ cups)
2 kiwi, peeled and diced
1 small orange
1/3 cup packed brown sugar
1/3 cup apple jelly
Peel, core, and slice apples. Coarsely chop apple. Dice strawberries and kiwi. Place fruit in small bowl.
Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice. Add orange zest, juice, brown sugar and apple jelly to fruit mixture. Mix gently. Refrigerate until ready to serve.
Spoon into serving bowl. Serve with Baked Cinnamon Chips (see recipe below)
Yields 3 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Cinnamon Chips
8 (7-inch) flour tortillas
1 Tablespoon granulated sugar
¼ teaspoon ground cinnamon
Preheat oven to 400 degrees. Line baking sheets with parchment paper.
Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on each baking sheet. Lightly spray tortillas with water. Combine the sugar and cinnamon in a shaker. Sprinkle cinnamon sugar evenly over tortillas. Bake 8-10 minutes or until edges are lightly browned and crisp.
Remove from baking sheet. Cool completely.
By: Doris Christopher
4 medium green granny smith apples
1 pint strawberries, diced (about 1 ½ cups)
2 kiwi, peeled and diced
1 small orange
1/3 cup packed brown sugar
1/3 cup apple jelly
Peel, core, and slice apples. Coarsely chop apple. Dice strawberries and kiwi. Place fruit in small bowl.
Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice. Add orange zest, juice, brown sugar and apple jelly to fruit mixture. Mix gently. Refrigerate until ready to serve.
Spoon into serving bowl. Serve with Baked Cinnamon Chips (see recipe below)
Yields 3 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Cinnamon Chips
8 (7-inch) flour tortillas
1 Tablespoon granulated sugar
¼ teaspoon ground cinnamon
Preheat oven to 400 degrees. Line baking sheets with parchment paper.
Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on each baking sheet. Lightly spray tortillas with water. Combine the sugar and cinnamon in a shaker. Sprinkle cinnamon sugar evenly over tortillas. Bake 8-10 minutes or until edges are lightly browned and crisp.
Remove from baking sheet. Cool completely.
Saturday, February 13, 2010
Peachy Cheese Coffee Cake
Peachy Cheese Coffee Cake
By: Doris Christopher
Coffee cake and filling:
2 (8oz each) refrigerated crescent rolls
1 package (8oz) cream cheese, softened
¼ cup powdered sugar
1 egg yolk
½ teaspoon vanilla or almond extract
1 can (21oz) peach, cherry or apple pie filling *I used peaches for this recipe*
Glaze:
½ cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees
Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decorations. On a large pizza pan, arrange 12 triangles into a circle with wide ends toward the outside edge of round baking pan and points toward the center (points will not meet). Using lightly floured rolling pin, roll dough to a 14 inch circle, pressing seams together to seal. There should be a 3 inch diameter opening in the center. Form a slightly raised rim along inner and outer edges of dough.
With an electric mixer in a large bowl combine the cream cheese, powdered sugar, egg yolk and vanilla or almond extract. Mix until smooth. Spread the cream cheese mixture evenly over dough to within ½ inch of edge. Spoon pie filling evenly over cream cheese mixture.
Using a pizza cutter, cut each remaining dough triangles lengthwise into 3 strips. Arrange dough strips evenly in spoke-like fashion over filling. Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.
For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into wedges. Serve warm.
Makes 8-12 servings
Starbucks Cranberry Bliss Bar
Starbucks Cranberry Bliss Bar
By: Todd Wilbur
Cake:
1 cup (2 sticks) butter, softened
1 ¼ cups light brown sugar, packed
3 eggs
1 ½ teaspoons vanilla
1 teaspoon ginger
¼ teaspoon salt
1 ½ cups flour
¾ cup dried cranberries, diced
Topping:
¼ cup dried cranberries, diced
6oz white chocolate, cut into chunks
Frosting:
4oz cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
½ teaspoon vanilla
Drizzled icing:
½ cup powdered sugar
1 Tablespoon milk
2 teaspoons vegetable shortening (Crisco)
Preheat oven to 350 degrees
Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger and salt and beat well. Mix in flour until smooth. Mix ¾ cup diced dried cranberries and white chocolate into batter by hand. Pour batter into a greased 9x13 baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35-40 minutes or until cake is light brown on the edges. Allow the cake to cool.
Make frosting by combining cream cheese, 3 cups powdered sugar, lemon juice and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
Sprinkle ¼ cup of diced cranberries over the frosting on the cake.
Whisk together ½ cup powdered sugar, 1 Tablespoon milk, and shortening (Crisco) until smooth. Drizzle icing over the cranberries in sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
Allow cake to sit for several hours, then slice the cake lengthwise (long way) once through the middle. Slice the cake across the width three times, making a total of 8 rectangular slices. Slice each of those 8 slices once diagonally, creating 16 triangle slices.
Makes 16 bars
By: Todd Wilbur
Cake:
1 cup (2 sticks) butter, softened
1 ¼ cups light brown sugar, packed
3 eggs
1 ½ teaspoons vanilla
1 teaspoon ginger
¼ teaspoon salt
1 ½ cups flour
¾ cup dried cranberries, diced
Topping:
¼ cup dried cranberries, diced
6oz white chocolate, cut into chunks
Frosting:
4oz cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
½ teaspoon vanilla
Drizzled icing:
½ cup powdered sugar
1 Tablespoon milk
2 teaspoons vegetable shortening (Crisco)
Preheat oven to 350 degrees
Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger and salt and beat well. Mix in flour until smooth. Mix ¾ cup diced dried cranberries and white chocolate into batter by hand. Pour batter into a greased 9x13 baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35-40 minutes or until cake is light brown on the edges. Allow the cake to cool.
Make frosting by combining cream cheese, 3 cups powdered sugar, lemon juice and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
Sprinkle ¼ cup of diced cranberries over the frosting on the cake.
Whisk together ½ cup powdered sugar, 1 Tablespoon milk, and shortening (Crisco) until smooth. Drizzle icing over the cranberries in sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
Allow cake to sit for several hours, then slice the cake lengthwise (long way) once through the middle. Slice the cake across the width three times, making a total of 8 rectangular slices. Slice each of those 8 slices once diagonally, creating 16 triangle slices.
Makes 16 bars
Popeyes Buttermilk Biscuits
Popeyes Buttermilk Biscuits
By: Todd Wilbur
2 cups flour
1 Tablespoon sugar
1 ½ teaspoons salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup butter, cold (1 stick)
½ cup buttermilk
¼ cup milk
To brush on top:
2 Tablespoons butter, melted
Preheat oven to 400 degrees
Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.
Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.
Add buttermilk and milk and stir with a spoon until dough forms. Roll out to ½ inch thick on floured surface.
Cut biscuits with a 3 inch biscuit cutter and arrange on a lightly greased or parchment paper-lined baking sheet. Bake for 22-24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.
Makes 10 biscuits
By: Todd Wilbur
2 cups flour
1 Tablespoon sugar
1 ½ teaspoons salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup butter, cold (1 stick)
½ cup buttermilk
¼ cup milk
To brush on top:
2 Tablespoons butter, melted
Preheat oven to 400 degrees
Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.
Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.
Add buttermilk and milk and stir with a spoon until dough forms. Roll out to ½ inch thick on floured surface.
Cut biscuits with a 3 inch biscuit cutter and arrange on a lightly greased or parchment paper-lined baking sheet. Bake for 22-24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.
Makes 10 biscuits
Health Choice Chunky Tomato, Mushroom & Garlic Pasta Sauce
Health Choice Chunky Tomato, Mushroom & Garlic Pasta Sauce
By: Todd Wilbur
2 (10 ¾ oz each) cans tomato puree
1 cup water
1 cup chopped canned tomatoes
¾ cup sliced white button mushrooms
2 teaspoons minced garlic
¼ cup minced white onion
5 teaspoons sugar
½ teaspoon salt
4 teaspoons lemon juice
¼ teaspoon dried parsley
1/8 teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
Dash ground black pepper
Combine all of the ingredients in a medium saucepan over medium-high heat and bring to a boil.
Reduce heat to low and simmer for 1 to 1 ½ hours or until sauce is thick.
Makes 2 ½ cups
By: Todd Wilbur
2 (10 ¾ oz each) cans tomato puree
1 cup water
1 cup chopped canned tomatoes
¾ cup sliced white button mushrooms
2 teaspoons minced garlic
¼ cup minced white onion
5 teaspoons sugar
½ teaspoon salt
4 teaspoons lemon juice
¼ teaspoon dried parsley
1/8 teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
Dash ground black pepper
Combine all of the ingredients in a medium saucepan over medium-high heat and bring to a boil.
Reduce heat to low and simmer for 1 to 1 ½ hours or until sauce is thick.
Makes 2 ½ cups
Candy bar Cookies
Candy bar Cookies
By: Rosanna
1 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter (1 stick) softened (leave at room temperature for 45 minutes to soften; It should be soft, yet still firm. Using butter that is too soft will cause cookies to spread.)
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup coarsely chopped nuts (any type will work)
1 cup Sees semisweet chocolate chips or 1 cup semisweet chocolate chunks of another brand
1 candy bar, broken into chunks the size of the chocolate chip chunks
Preheat oven to 350 degrees convection
Combine flour, baking soda and salt in a small bowl. In an electric mixer beat the butter and brown sugar until creamy. Add egg and vanilla; beat well. Gradually add in flour mixture.
Stir in 2/3 cup of the nuts and 2/3 cup of the chocolate chips into the dough.
Using a large scoop drop 6 level scoops of dough onto a parchment lined baking sheet (you will need 2 sheets). Cookies will spread slightly while baking. Flatten each scoop slightly with the palm of your hand. Lightly press the remaining nuts, chocolate chips and crushed candy bar into tops of cookies.
Bake for 14 minutes. Cool 7 minutes on the baking pan then transfer to a wire rack to cool completely.
Yields 1 dozen cookies (12)
Culinary Definitions (Part 9):
Wasabi; wasabe as defined in Food Lover’s Companion
“This Japanese version of horseradish comes from the root of an Asian plant. It’s used to make a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in both paste and powder form in specialty and Asian markets as well as supermarkets. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with condiment of wasabi mixed with soy sauce.”
Wehani rice as defined in Food Lover’s Companion
“Considered an aromatic rice, Wehani is a light clay-colored brown rice that splits slightly when cooked. It resembles cooked wild rice and has a fragrance akin to popcorn. Wehani, which is related to Basmati rice, was developed at the famous rice-growing Lundberg Family Farms in Richvale, California.”
White chocolate as defined in Food Lover’s Companion
“Not really chocolate at all, white chocolate is typically a mixture of sugar, cocoa butter, milk, solids, lecithin and vanilla. It can’t be officially classified as “chocolate” because there is no chocolate liquor in it, which means there’s also very little chocolate flavor. Melt white chocolate very slowly over low heat to keep it from scorching and clumping.”
Wild Rice as defined in Food Lover’s Companion
“Known for its luxurious nutty flavor and chewy texture, wild rice isn’t really rice at all. Instead, it’s a long-grain marsh grass native to the northern Great Lakes area, where it’s harvested by the local Indians. There’s also now commercial wild rice production in California, as well as several Midwest states. It’s important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure and budget are extended by combining it with brown rice or Bulghur wheat. Wild rice is also called Indian rice.”
Worcestershire Sauce as defined in Food Lover’s Companion
“Though this condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It’s a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It’s also an essential ingredient in the popular Bloody Mary cocktail. Worcestershire’s formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It’s widely available in supermarkets.”
“This Japanese version of horseradish comes from the root of an Asian plant. It’s used to make a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in both paste and powder form in specialty and Asian markets as well as supermarkets. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with condiment of wasabi mixed with soy sauce.”
Wehani rice as defined in Food Lover’s Companion
“Considered an aromatic rice, Wehani is a light clay-colored brown rice that splits slightly when cooked. It resembles cooked wild rice and has a fragrance akin to popcorn. Wehani, which is related to Basmati rice, was developed at the famous rice-growing Lundberg Family Farms in Richvale, California.”
White chocolate as defined in Food Lover’s Companion
“Not really chocolate at all, white chocolate is typically a mixture of sugar, cocoa butter, milk, solids, lecithin and vanilla. It can’t be officially classified as “chocolate” because there is no chocolate liquor in it, which means there’s also very little chocolate flavor. Melt white chocolate very slowly over low heat to keep it from scorching and clumping.”
Wild Rice as defined in Food Lover’s Companion
“Known for its luxurious nutty flavor and chewy texture, wild rice isn’t really rice at all. Instead, it’s a long-grain marsh grass native to the northern Great Lakes area, where it’s harvested by the local Indians. There’s also now commercial wild rice production in California, as well as several Midwest states. It’s important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure and budget are extended by combining it with brown rice or Bulghur wheat. Wild rice is also called Indian rice.”
Worcestershire Sauce as defined in Food Lover’s Companion
“Though this condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It’s a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It’s also an essential ingredient in the popular Bloody Mary cocktail. Worcestershire’s formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It’s widely available in supermarkets.”
Friday, February 12, 2010
Thai Chicken Salad
Thai Chicken Salad
By: Williams-Sonoma Grilling & Roasting
2 chicken breast halves, ½ lb each
Salt and freshly ground pepper
½ small head green cabbage
½ small head iceberg lettuce
½ cup unseasoned rice vinegar
3 Tablespoons fish sauce
1/3 teaspoon Asian sesame oil
2 teaspoons sugar
2 Tablespoons seeded and minced Serrano chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro
Preheat oven to 350 degrees
Place the chicken breast halves, skin side up, on a rack in a roasting pan. Sprinkle generously with salt and pepper. Roast until the juices run clear when the chicken is pierced to the bone with a knife, 30-35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut in ½ inch slices.
Place the cabbage half on a cutting board and, using a large knife, slice it crosswise into the thinnest possible shreds. Measure out 2 cups; reserve any leftover cabbage for another use. Cut and measure the lettuce in the same way. Set aside.
In a bowl, stir together the vinegar, fish sauce, sesame oil, and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 individual plates or bowl. Sprinkle with the cilantro and serve.
Serves 4
By: Williams-Sonoma Grilling & Roasting
2 chicken breast halves, ½ lb each
Salt and freshly ground pepper
½ small head green cabbage
½ small head iceberg lettuce
½ cup unseasoned rice vinegar
3 Tablespoons fish sauce
1/3 teaspoon Asian sesame oil
2 teaspoons sugar
2 Tablespoons seeded and minced Serrano chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro
Preheat oven to 350 degrees
Place the chicken breast halves, skin side up, on a rack in a roasting pan. Sprinkle generously with salt and pepper. Roast until the juices run clear when the chicken is pierced to the bone with a knife, 30-35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut in ½ inch slices.
Place the cabbage half on a cutting board and, using a large knife, slice it crosswise into the thinnest possible shreds. Measure out 2 cups; reserve any leftover cabbage for another use. Cut and measure the lettuce in the same way. Set aside.
In a bowl, stir together the vinegar, fish sauce, sesame oil, and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 individual plates or bowl. Sprinkle with the cilantro and serve.
Serves 4
Potato and Roasted Garlic Gratin
Potato and Roasted Garlic Gratin
By: Williams-Sonoma Grilling & Roasting
1 large head garlic, about 2 oz
2 cups vegetable broth
2lb russet potatoes, unpeeled, thinly sliced
1 large yellow onion, thinly sliced
1 Tablespoon chopped fresh sage
Salt and freshly ground pepper
¼ cup grated parmesan cheese
3 Tablespoons fresh bread crumbs
Preheat the oven to 300 degrees
Wrap the unpeeled whole garlic head in foil. Bake until the cloves are very soft, about 1 ½ hours. Remove from the oven and set aside. Raise the oven temperature to 350 degrees.
Squeeze the pulp from the garlic cloves into a large bowl. Gradually whisk in the broth. Add the potatoes, onion and sage and toss to coat the potato slices evenly. Press half of the potato mixture into a 7x11 baking dish, forming an even layer. Season generously with salt and pepper and sprinkle with1 Tablespoon of cheese. Top with the remaining potato mixture, and press it into an even layer. Pour the liquid mixture in the bowl evenly over the top. Cover the dish with foil and bake for 1 hour.
In a small bowl, stir together the remaining 3 Tablespoons cheese and the bread crumbs. Uncover the baking dish and sprinkle the cheese mixture over the top. Continue to bake, uncovered, until the potatoes are tender and the crusty, about 50 minutes.
Remove dish from the oven, let stand for 10 minutes, and serve.
Serves 8
By: Williams-Sonoma Grilling & Roasting
1 large head garlic, about 2 oz
2 cups vegetable broth
2lb russet potatoes, unpeeled, thinly sliced
1 large yellow onion, thinly sliced
1 Tablespoon chopped fresh sage
Salt and freshly ground pepper
¼ cup grated parmesan cheese
3 Tablespoons fresh bread crumbs
Preheat the oven to 300 degrees
Wrap the unpeeled whole garlic head in foil. Bake until the cloves are very soft, about 1 ½ hours. Remove from the oven and set aside. Raise the oven temperature to 350 degrees.
Squeeze the pulp from the garlic cloves into a large bowl. Gradually whisk in the broth. Add the potatoes, onion and sage and toss to coat the potato slices evenly. Press half of the potato mixture into a 7x11 baking dish, forming an even layer. Season generously with salt and pepper and sprinkle with1 Tablespoon of cheese. Top with the remaining potato mixture, and press it into an even layer. Pour the liquid mixture in the bowl evenly over the top. Cover the dish with foil and bake for 1 hour.
In a small bowl, stir together the remaining 3 Tablespoons cheese and the bread crumbs. Uncover the baking dish and sprinkle the cheese mixture over the top. Continue to bake, uncovered, until the potatoes are tender and the crusty, about 50 minutes.
Remove dish from the oven, let stand for 10 minutes, and serve.
Serves 8
Garden-Style Eggplant Parmesan
Garden-Style Eggplant Parmesan
By: Williams-Sonoma Grilling & Roasting
For the sauce:
2 Tablespoons olive oil
2 cloves garlic, chopped
3lb fully ripe tomatoes, peeled and coarsely chopped
1 Tablespoon chopped fresh oregano
Salt
4-5 small or 2 medium eggplants, cut into slices ½ inch thick
4 Tablespoons extra-virgin olive oil
2 Tablespoons fresh thyme leaves
6oz mozzarella cheese, shredded
¼ cup chopped fresh oregano
¼ cup grated parmesan cheese
1 ½ Tablespoons unsalted butter, cut into bits
To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2-3 minutes. Add the tomatoes and oregano, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down, 30-40 minutes. Season to taste with salt.
Preheat the oven to 450 degrees
Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly on both sides with the olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the second side, 5-6 minutes longer. Place under a preheated broiler until slightly golden crust forms on the tops of the slices, 2-3 minutes. Turn and broil on the second side until golden, 2-3 minutes longer.
Reduce the oven temperature to 400 degrees. Arrange 1/3 of the eggplant slices in a shallow 2-quart baking dish. Top with 1/3 each of the sauce, mozzarella, oregano and Parmesan. Repeat the layers twice, beginning with eggplant. Dot the top with butter.
Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing the surface with a spoon or spatula. Pour off any excess juice. Return to the oven and bake until the top is lightly browned and bubbling, 15-20 minutes longer. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes. Scoop from the dish to serve.
Serves 4-6
By: Williams-Sonoma Grilling & Roasting
For the sauce:
2 Tablespoons olive oil
2 cloves garlic, chopped
3lb fully ripe tomatoes, peeled and coarsely chopped
1 Tablespoon chopped fresh oregano
Salt
4-5 small or 2 medium eggplants, cut into slices ½ inch thick
4 Tablespoons extra-virgin olive oil
2 Tablespoons fresh thyme leaves
6oz mozzarella cheese, shredded
¼ cup chopped fresh oregano
¼ cup grated parmesan cheese
1 ½ Tablespoons unsalted butter, cut into bits
To make the sauce, in a large saucepan over medium heat, warm the olive oil. Add the garlic and sauté until translucent, 2-3 minutes. Add the tomatoes and oregano, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have cooked down, 30-40 minutes. Season to taste with salt.
Preheat the oven to 450 degrees
Place the eggplant slices in a single layer on a large baking sheet. Drizzle evenly on both sides with the olive oil. Top with the thyme and place in the oven. Cook until lightly browned, about 10 minutes. Turn and cook until lightly browned on the second side, 5-6 minutes longer. Place under a preheated broiler until slightly golden crust forms on the tops of the slices, 2-3 minutes. Turn and broil on the second side until golden, 2-3 minutes longer.
Reduce the oven temperature to 400 degrees. Arrange 1/3 of the eggplant slices in a shallow 2-quart baking dish. Top with 1/3 each of the sauce, mozzarella, oregano and Parmesan. Repeat the layers twice, beginning with eggplant. Dot the top with butter.
Bake for 15 minutes. Remove the dish from the oven and carefully tip it, pressing the surface with a spoon or spatula. Pour off any excess juice. Return to the oven and bake until the top is lightly browned and bubbling, 15-20 minutes longer. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes. Scoop from the dish to serve.
Serves 4-6
Culinary Definitions (Part 8):
Tapenade as defined in Food Lover’s Companion
“Hailing from France’s Providence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It’s used as a condiment and served with crudités, fish, meat, etc.”
Tempura as defined in Food Lover’s Companion
“A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. Tempura, which is usually accompanies by soy sauce, can be served as an hors d’oeuvre, first course or entrée.”
Texmati Rice as defined in Food Lover’s Companion
“An aromatic rice that’s a cross between American long-grain rice and Basmati. It has more flavor and fragrance than its American parent and less than Basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white.”
Tiramisu as defined in Food Lover’s Companion
“The translation for tiramisu is “carry me up” (or “pick me up”) , and many assume the unspoken continuation must surely be “to heaven.” Tiramisu is an airy mélange of sponge cake or ladyfingers dipped in a coffee-Marsala mixture, then layered with mascarpone and grated chocolate. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert. A dark brown, Italian liqueur with a pronounced coffee-almond flavor.”
Tofu as defined in Food Lover’s Companion
“Also known as soybean curd and bean curd, custardlike white tofu is made from curdled soymilk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu depends on how much whey has been extracted. Tofu has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it’s cooked. It’s texture is smooth and creamy yet it’s firm enough to slice. Tofu comes in regular, low-fat and nonfat varieties, and in extra-firm, firm and soft styles. There’s also a silken tofu (named for its silky-smooth texture) that comes in soft, regular and firm styles. Tofu is available in natural food stores, Asian markets, and most supermarkets. The cakes are sold in a variety of forms including the following: packed in water in sealed plastic containers; vacuum-packed in plastic without water; aseptically sealed in packaging that may be kept unopened at room temperature for up to 8 months; in bulk in large, open crocks of water; and freeze-dried, a product that must be reconstituted with boiling water. Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it’s packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change the texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dished including soups, stir-fry dishes, casseroles, salads, sandwiches, salad dressings and sauces. It’s easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free- all of which makes it one of today’s most healthful foods.”
Tomato as defined in Food Lover’s Companion
“Like the potato and eggplant, the tomato is a member of the nightshade family. It’s the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that- like various other members of the nightshade family- they were poisonous. Some tomato advocates, however, claimed the fruit had aphrodisiac powers and, in fact, the French called them pommes d’amour, “love apples.” It wasn’t until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of America’s favorite “vegetables,” a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today- ranging widely in size, shape and color. Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. It’s large, bright red and slightly elliptical in shape. Globe tomatoes are medium-size, firm and juicy. Like the beefsteak, they’re good both raw and cooked. Another variety is the plum tomato (also called Italian plum and Roma), a flavorful egg-shaped tomato that comes in red and yellow versions. Grape tomatoes are baby romas. The medium-size green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. The small cherry tomato is about 1 inch in diameter and can be red or yellow-gold in color. It’s very popular- both for eating and as a garnish- because of its bright color and excellent flavor. The yellow cherry tomato is slightly less acidic than the red and therefore somewhat blander in flavor. Though it’s long been popular raw in salads, the cherry tomato is gaining favor as a cooked side dish, quickly sautéed with herbs. The yellow pear tomato is used in the same manner as the cherry tomato. Currant tomatoes are the tiniest of the species, measuring only about 0.7 inches in diameter and weighing about 1/8 ounce. They come in both red and yellow varieties and have a sweet, crisp flesh. Finding a niche in some produce markets are several unique looking and flavorful heirloom tomato varieties. Among the more interesting are the purple tomatoes (such as Purple Calabash, Brandywine, and Cherokee Purple), the skins of which can range in color from a dusky pink with purple shoulders to a dusky rose-purple. Depending on the variety, the flesh color can vary from crimson to a brownish purple-pink. Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are “vine-ripened,” usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated- cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature. Do not refrigerate or set in the sun. Tomato skins can be removed by blanching. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-packed type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in a various forms including peeles, whole, crushed and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasoning and other flavorings added so that it is ready to use in various dishes or as base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamin A and B, potassium, iron and phosphorus. A medium tomato has about as much fibers as a slice of whole-wheat bread and only about 35 calories.”
“Hailing from France’s Providence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It’s used as a condiment and served with crudités, fish, meat, etc.”
Tempura as defined in Food Lover’s Companion
“A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. Tempura, which is usually accompanies by soy sauce, can be served as an hors d’oeuvre, first course or entrée.”
Texmati Rice as defined in Food Lover’s Companion
“An aromatic rice that’s a cross between American long-grain rice and Basmati. It has more flavor and fragrance than its American parent and less than Basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white.”
Tiramisu as defined in Food Lover’s Companion
“The translation for tiramisu is “carry me up” (or “pick me up”) , and many assume the unspoken continuation must surely be “to heaven.” Tiramisu is an airy mélange of sponge cake or ladyfingers dipped in a coffee-Marsala mixture, then layered with mascarpone and grated chocolate. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert. A dark brown, Italian liqueur with a pronounced coffee-almond flavor.”
Tofu as defined in Food Lover’s Companion
“Also known as soybean curd and bean curd, custardlike white tofu is made from curdled soymilk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu depends on how much whey has been extracted. Tofu has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it’s cooked. It’s texture is smooth and creamy yet it’s firm enough to slice. Tofu comes in regular, low-fat and nonfat varieties, and in extra-firm, firm and soft styles. There’s also a silken tofu (named for its silky-smooth texture) that comes in soft, regular and firm styles. Tofu is available in natural food stores, Asian markets, and most supermarkets. The cakes are sold in a variety of forms including the following: packed in water in sealed plastic containers; vacuum-packed in plastic without water; aseptically sealed in packaging that may be kept unopened at room temperature for up to 8 months; in bulk in large, open crocks of water; and freeze-dried, a product that must be reconstituted with boiling water. Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it’s packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change the texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dished including soups, stir-fry dishes, casseroles, salads, sandwiches, salad dressings and sauces. It’s easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free- all of which makes it one of today’s most healthful foods.”
Tomato as defined in Food Lover’s Companion
“Like the potato and eggplant, the tomato is a member of the nightshade family. It’s the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that- like various other members of the nightshade family- they were poisonous. Some tomato advocates, however, claimed the fruit had aphrodisiac powers and, in fact, the French called them pommes d’amour, “love apples.” It wasn’t until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of America’s favorite “vegetables,” a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today- ranging widely in size, shape and color. Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. It’s large, bright red and slightly elliptical in shape. Globe tomatoes are medium-size, firm and juicy. Like the beefsteak, they’re good both raw and cooked. Another variety is the plum tomato (also called Italian plum and Roma), a flavorful egg-shaped tomato that comes in red and yellow versions. Grape tomatoes are baby romas. The medium-size green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. The small cherry tomato is about 1 inch in diameter and can be red or yellow-gold in color. It’s very popular- both for eating and as a garnish- because of its bright color and excellent flavor. The yellow cherry tomato is slightly less acidic than the red and therefore somewhat blander in flavor. Though it’s long been popular raw in salads, the cherry tomato is gaining favor as a cooked side dish, quickly sautéed with herbs. The yellow pear tomato is used in the same manner as the cherry tomato. Currant tomatoes are the tiniest of the species, measuring only about 0.7 inches in diameter and weighing about 1/8 ounce. They come in both red and yellow varieties and have a sweet, crisp flesh. Finding a niche in some produce markets are several unique looking and flavorful heirloom tomato varieties. Among the more interesting are the purple tomatoes (such as Purple Calabash, Brandywine, and Cherokee Purple), the skins of which can range in color from a dusky pink with purple shoulders to a dusky rose-purple. Depending on the variety, the flesh color can vary from crimson to a brownish purple-pink. Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are “vine-ripened,” usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated- cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature. Do not refrigerate or set in the sun. Tomato skins can be removed by blanching. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-packed type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in a various forms including peeles, whole, crushed and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasoning and other flavorings added so that it is ready to use in various dishes or as base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamin A and B, potassium, iron and phosphorus. A medium tomato has about as much fibers as a slice of whole-wheat bread and only about 35 calories.”
Chicken Kabobs with Lemon and Oregano
Chicken Kabobs with Lemon and Oregano
By: Williams-Sonoma Grilling & Roasting
½ cup lemon juice
¼ cup dry white wine (or white grape juice)
2 Tablespoons olive oil
2 cloves garlic, minced
2 Tablespoons chopped fresh oregano
Grated zest of ½ lemon
Salt and freshly ground pepper to taste
1 ½ lb boneless skinless chicken breast, cut into 1 ½ inch cubes
1 eggplant, cut crosswise into slices
1 red bell pepper seeded and cut into 1 inch squares
1 yellow onion, halved, separated into layers, and then cut into 1 ½ inch squares
1 lemon, cut into 8 wedges
In a large bowl, combine the lemon juice, wine (or grape juice), oil, garlic, oregano, lemon zest and salt and pepper to taste. Stir in chicken, eggplant, bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.
Meanwhile, prepare the grill. Place the grill rack 4-6 inches above the flame. At the same time, put 8 wooden skewers in water to cover and let stand for 30 minutes.
Drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the grill rack directly over the fire. Grill, turning skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are no directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until chicken is cooked thru, and vegetables are tender, 10-15 minutes longer.
Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges.
Serves 4
By: Williams-Sonoma Grilling & Roasting
½ cup lemon juice
¼ cup dry white wine (or white grape juice)
2 Tablespoons olive oil
2 cloves garlic, minced
2 Tablespoons chopped fresh oregano
Grated zest of ½ lemon
Salt and freshly ground pepper to taste
1 ½ lb boneless skinless chicken breast, cut into 1 ½ inch cubes
1 eggplant, cut crosswise into slices
1 red bell pepper seeded and cut into 1 inch squares
1 yellow onion, halved, separated into layers, and then cut into 1 ½ inch squares
1 lemon, cut into 8 wedges
In a large bowl, combine the lemon juice, wine (or grape juice), oil, garlic, oregano, lemon zest and salt and pepper to taste. Stir in chicken, eggplant, bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.
Meanwhile, prepare the grill. Place the grill rack 4-6 inches above the flame. At the same time, put 8 wooden skewers in water to cover and let stand for 30 minutes.
Drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the grill rack directly over the fire. Grill, turning skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are no directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until chicken is cooked thru, and vegetables are tender, 10-15 minutes longer.
Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges.
Serves 4
Butter and sweetener info
Butter:
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.
Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.
Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.
Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.
Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.
Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.
Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.
Salt was originally added to butter as a preservative. When using salted butter, it is difficult to tell how much salt is in the butter, since different brands use different amounts of salt, so it is hard to judge how much salt should be added to each recipe. Unsalted butter has a fresher flavor and less water than regular butter. It tends to spoil more easily, so it should be kept in the freezer if it needs to be stored longer than a week. Be sure to wrap it well so it does not pick up other flavors. Using margarine in place of butter will noticeably affect the flavor of the finished product.
Types of Sweeteners:
Granulated sugar, also called sucrose, is the most common form of sugar. Processed from sugarcane or beets, it is a complex or double sugar composed of both fructose and glucose, which are simple sugars. When sugar is called for in a recipe use granulated sugar unless otherwise specified.
Confectioners’ sugar is made from very finely ground granulated sugar with a small amount of cornstarch added to prevent caking, confectioners’ sugar always has to be sifted before use. The main use for confectioners’ sugar is for decorating and finishing.
Brown sugar has molasses added to liquid sucrose during processing. It is very rich and flavorful. Light brown sugar is used in most recipes. Dark brown sugar has a very pronounced flavor. Brown sugar will dry out and become very hard if exposed to air. It is always measured by packing it tightly into a measuring cup.
Corn syrup is refined from cornstarch with water added, corn syrup comes in both light and dark forms. Light corn syrup is more highly refined; dark corn syrup contains molasses and has a robust flavor. They are not interchangeable, due to the many different flavors they impart. Both light and dark corn syrup add sweetness and moistness, and act as an interfering agent to prevent sugar from crystallizing and becoming grainy during cooking.
Honey is a natural sweetener. Its flavor varies depending on the area where it is produced and the type of flowers that the bees have fed upon. It has a distinct flavor and should be added to recipes only when its flavor is desired. Honey attracts moisture and, therefore, helps keep candies moist. Adding honey to sugar as it is cooking helps to prevent the sugar from crystallizing.
Maple syrup is a highly valued natural sweetener that come from the sap of maple trees, which is boiled to remove the impurities. The higher grades are lighter and more delicate in flavor, and more desirable for use in candymaking. Be sure to use only pure maple syrup, not maple-flavored syrup. Maple syrup should be stored in the refrigerator after it has been opened.
Thursday, February 11, 2010
Bursting with Berries Bread Pudding
Bursting with Berries Bread Pudding
By: Abigail Johnson Dodge
1 medium (about 12oz) loaf day-old French or country-style bread (avoid sourdough)
4 whole large eggs
plus 2 yolks from large eggs
½ cup firmly packed brown sugar
1 teaspoon vanilla
½ teaspoon finely grated lemon zest
¼ teaspoon salt
3 cups half-and-half or 1 ½ cups each heavy cream and whole milk
½ pint raspberries, blueberries, or blackberries, rinsed and well dried
***I’ve even used dried cranberries!***
Trim away the tough ends and bottom crust from the bread. Cut into cubes (don’t fuss too much with the size as they won’t be uniform). Measure 5 cups of the cubes.
Lightly grease the bottom and sides of an 8-cup baking dish (8-inch square dish) and add the bread cubes in an even layer.
In a medium bowl, combine the whole eggs, egg yolks, brown sugar, vanilla, lemon zest, and salt. Whisk until well blended. Pour in the half-and-half or cream and milk and whisk until combined. Pour the custard over the bread cubes. Cover with plastic wrap and let sit at room temperature, pressing down on the bread occasionally, until the bread is evenly soaked, 20 minutes to 1 hour.
Meanwhile, position the oven rack on the middle. Heat the oven to 350 degrees. Have ready a large baking pan with 3-inch sides.
Scatter the berries (or cranberries) evenly on top of the pudding and gently press on them so they are submerged but still slightly visible. Set the baking dish in the baking pan. Carefully fill the baking pan with hot water to come halfway up the sides of the baking dish. Bake until a small paring knife inserted near the center of the pudding comes out almost clean, about 45 minutes. Transfer the baking pan to a place to cool, carefully pouring out the hot water. Carefully lift out the baking dish and set on a rack to cool. Serve warm, or let cool completely, cover with plastic wrap, and refrigerate until ready to serve. Drizzle with chocolate, berry or caramel sauce if desired!
Cider-Braised Pork Chops with Apples
Cider-Braised Pork Chops with Apples
High in Protein
1 teaspoon dried oregano
½ teaspoon five-spice (seasoning)
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
4 boneless center-cut pork loin chops (about 1lb), trimmed of visible fat
4 teaspoons canola oil
½ yellow onion, thinly sliced
1/3 cup apple cider (liquid; find in the juice isle at the supermarket)
2 Tablespoons red wine vinegar
1 Fufi apple, peeled, cored, sliced, and cut into 8 wedges
1 cup chicken broth
¼ cup heavy whipping cream
To make the spice rub, in a small bowl, stir together the oregano, five-spice powder, paprika, salt and pepper.
Coat the pork chops evenly on both sides with the spice mixture. Set the meat on a plate at room temperature for 10 minutes.
In a large, deep, nonstick frying pan over medium-high heat warm 2 teaspoons of the canola oil. Add the onion and sauté until lightly browned, about 4-5 minutes. Transfer the onion to a plate and cover to keep warm.
Add the remaining 2 teaspoons canola oil to the pan and return it to a medium-high heat. Add the pork chops and sear until lightly browned on each side, about 4 minutes per side (don’t turn more than once so that it will brown and sear properly- it may be tempting as you hear it sizzle, but all is good!). Total of 8 minutes cooking time on the pork. Transfer pork chops to the same plate the onions are resting on.
Return the pan to medium heat and pour in the cider and vinegar (stand back as this will steam quickly and the vinegar will heat). Using a wooden spoon, scrape up all the browned bits from the pan bottom. Heat for about 1 minute. Return the pork chops and onions to the pan and place the apple wedges on top of the meat. Pour in the chicken broth, cover, keep heat at medium, and simmer for about 10 minutes.
Transfer the pork chops, apples and onions to the serving plates. Pour the whipping cream into the pan, raise the heat to high, and boil for about 5 minutes, stirring frequently. Remove from heat and let stand for about 1 minute to thicken. Pour the sauce over the pork chops and serve at once.
*Great with garlic mashed potatoes and peas*
*”Oh, my goodness good! This method keeps the pork tender and moist (which I always find hard to do with pork). Wonderful subtle flavor, and the pairing of apples with pork is a classic.”
Swiss Roll with Peaches
Swiss Roll with Peaches
By: Reader’s Digest Baking with Love
For the batter:
4 egg whites
4 egg yolks
1/3 cup superfine (Bakers) sugar
¾ cup flour
For the filling:
1 lemon
1lb ripe peaches
1 cup whipping cream
½ teaspoon vanilla
2 Tablespoons honey
Line a jelly roll/bar pan with parchment paper. Preheat oven to 350 degrees.
Beat egg whites with 1 Tablespoon water until soft peaks form. Add sugar. Beat the egg whites until still peaks form. Use a large spool to gently stir the egg yolks into the egg whites. Sift flour over the mixture and fold in with a whisk.
Spread mixture into prepared pan. Bake for 12-15 minutes. Turn out onto a damp kitchen cloth and cover with second damp towel; leave to cool completely.
Grate 1 teaspoon lemon zest; squeeze 1 Tablespoon juice. Place peaches in a bowl and pour boiling water over them. Remove fruit with care; peel, halve and stone. Cut the flesh into small pieces; mix with lemon juice.
Whip cream with the vanilla and lemon zest until stiff. Stir in 1 Tablespoon honey into the cream; gently mix in the fruit. Remove the towel and baking paper from the sponge cake. Spread 2/3 of peach cream over the sponge cake. Starting at a short end, roll up the sponge cake. Spread the rest of the cream over the roll and drizzle with remaining honey.
Serves 8
By: Reader’s Digest Baking with Love
For the batter:
4 egg whites
4 egg yolks
1/3 cup superfine (Bakers) sugar
¾ cup flour
For the filling:
1 lemon
1lb ripe peaches
1 cup whipping cream
½ teaspoon vanilla
2 Tablespoons honey
Line a jelly roll/bar pan with parchment paper. Preheat oven to 350 degrees.
Beat egg whites with 1 Tablespoon water until soft peaks form. Add sugar. Beat the egg whites until still peaks form. Use a large spool to gently stir the egg yolks into the egg whites. Sift flour over the mixture and fold in with a whisk.
Spread mixture into prepared pan. Bake for 12-15 minutes. Turn out onto a damp kitchen cloth and cover with second damp towel; leave to cool completely.
Grate 1 teaspoon lemon zest; squeeze 1 Tablespoon juice. Place peaches in a bowl and pour boiling water over them. Remove fruit with care; peel, halve and stone. Cut the flesh into small pieces; mix with lemon juice.
Whip cream with the vanilla and lemon zest until stiff. Stir in 1 Tablespoon honey into the cream; gently mix in the fruit. Remove the towel and baking paper from the sponge cake. Spread 2/3 of peach cream over the sponge cake. Starting at a short end, roll up the sponge cake. Spread the rest of the cream over the roll and drizzle with remaining honey.
Serves 8
Sweet Almond Cakes
Sweet Almond Cakes
By: Reader’s Digest Baking with Love
6 egg whites
¾ cup butter, melted
1 cup ground almonds
1 ½ cups confectioners’ sugar
½ cup flour
1 cup strawberries, thinly sliced
Extra confectioners’ sugar for dusting
Grease 12 cup muffin tin. Preheat oven to 400 degrees.
Place egg whites in a medium bowl; whisk lightly with a fork until combined. Add butter, ground almonds, sugar and flour. Stir with wooden spoon until just combined.
Spoon mixture into prepared muffin pan. Top with strawberry slices. Bake for about 25 minutes; turn out onto wire rack to finish cooling. Dust with confectioners’ sugar.
By: Reader’s Digest Baking with Love
6 egg whites
¾ cup butter, melted
1 cup ground almonds
1 ½ cups confectioners’ sugar
½ cup flour
1 cup strawberries, thinly sliced
Extra confectioners’ sugar for dusting
Grease 12 cup muffin tin. Preheat oven to 400 degrees.
Place egg whites in a medium bowl; whisk lightly with a fork until combined. Add butter, ground almonds, sugar and flour. Stir with wooden spoon until just combined.
Spoon mixture into prepared muffin pan. Top with strawberry slices. Bake for about 25 minutes; turn out onto wire rack to finish cooling. Dust with confectioners’ sugar.
Summer Fruit Swiss Roll
Summer Fruit Swiss Roll
By: Reader’s Digest Baking with Love
For the cake:
3 large eggs
½ cup superfine (Bakers) sugar
1 cup flour
1 Tablespoon lukewarm water
For the filling:
½ cup whipping cream
1 teaspoon vanilla
1/3 cup plain yogurt
1 cup sliced strawberries
1 ripe peach or nectarine, chopped
For decoration:
2-3 Tablespoons confectioners’ sugar, sifted
Few slices of strawberry and peach or nectarine
Grease and line with parchment paper a bar pan. Preheat oven to 400 degrees.
Place eggs and sugar in a large bowl. Use an electric mixer and beat until very thick and pale and the mixture leaves a trail on the surface when beaters are lifted out.
Sift half the flour over the egg mixture and gently fold it in with a large metal spoon. Sift remaining flour over the top and fold it in with the lukewarm water.
Pour mixture into bar pan. Give pan a gently shake to spread the mixture evenly into the corners. Bake for 10-12 minutes or until the sponge is well risen, springs back when pressed gently with a finger and is pale gold in color.
Turn out onto a sheet of baking paper slightly larger than the sponge cake. Peel off parchment paper. Trim the crusty edges of the sponge cake with a sharp knife, make a score mark 1 inch from one of the short edges (this will make the sponge cake easier to roll up).
Roll up loosely from the short side, with the paper inside, and place seam-side down on a wire rack to cool.
When sponge cake is cold, carefully unroll it and remove the parchment paper. Whip cream and vanilla until soft peaks form, then fold in the yogurt. Spread over the sponge, leaving a ½ inch border all the way around. Scatter fruit over the cream. Carefully re-roll the sponge cake and place it seam-side down on a serving plate.
Put 1 inch wide strips of baking paper diagonally, at an equally distance apart, over the cake. Dust with the confectioners’ sugar to create a striped effect (this step is optional). Carefully remove the paper. Decorate with extra fruit. Keep roll in the refrigerator until ready to serve. This sponge cake is best eaten within a day of making.
Serves 8
By: Reader’s Digest Baking with Love
For the cake:
3 large eggs
½ cup superfine (Bakers) sugar
1 cup flour
1 Tablespoon lukewarm water
For the filling:
½ cup whipping cream
1 teaspoon vanilla
1/3 cup plain yogurt
1 cup sliced strawberries
1 ripe peach or nectarine, chopped
For decoration:
2-3 Tablespoons confectioners’ sugar, sifted
Few slices of strawberry and peach or nectarine
Grease and line with parchment paper a bar pan. Preheat oven to 400 degrees.
Place eggs and sugar in a large bowl. Use an electric mixer and beat until very thick and pale and the mixture leaves a trail on the surface when beaters are lifted out.
Sift half the flour over the egg mixture and gently fold it in with a large metal spoon. Sift remaining flour over the top and fold it in with the lukewarm water.
Pour mixture into bar pan. Give pan a gently shake to spread the mixture evenly into the corners. Bake for 10-12 minutes or until the sponge is well risen, springs back when pressed gently with a finger and is pale gold in color.
Turn out onto a sheet of baking paper slightly larger than the sponge cake. Peel off parchment paper. Trim the crusty edges of the sponge cake with a sharp knife, make a score mark 1 inch from one of the short edges (this will make the sponge cake easier to roll up).
Roll up loosely from the short side, with the paper inside, and place seam-side down on a wire rack to cool.
When sponge cake is cold, carefully unroll it and remove the parchment paper. Whip cream and vanilla until soft peaks form, then fold in the yogurt. Spread over the sponge, leaving a ½ inch border all the way around. Scatter fruit over the cream. Carefully re-roll the sponge cake and place it seam-side down on a serving plate.
Put 1 inch wide strips of baking paper diagonally, at an equally distance apart, over the cake. Dust with the confectioners’ sugar to create a striped effect (this step is optional). Carefully remove the paper. Decorate with extra fruit. Keep roll in the refrigerator until ready to serve. This sponge cake is best eaten within a day of making.
Serves 8
Latticed Apple Pie
Latticed Apple Pie
By: Reader’s Digest Baking with Love
For the pastry:
2 cups flour
½ teaspoon baking powder
2/3 cup butter
2 Tablespoons honey
2 egg yolks
2 Tablespoons water
For the filling:
6 apples (1lb 5oz)
1 teaspoon lemon juice
½ cup cream
2 eggs
3 egg yolks
1 teaspoon vanilla
3 Tablespoons sugar
2/3 cup ground almonds
Use a springform pan. Grease the pan. To make the pastry, sift the flour and baking powder into a bowl. Add remaining crust ingredients. Knead to form dough. Gather into a smooth ball, wrap in wrap and chill for 30 minutes.
Set about 1/5 of the pastry aside. Roll out the rest of the pastry and line the base of the springform pan and to make an edge 1 inch high. Prick the base several times with a fork. Chill for 20 minutes.
Preheat oven to 350 degrees. Cover pastry base with parchment paper and dried beans. Bake for 10 minutes.
Peel, core and slice the apples. Drizzle with lemon juice.
Set 1 Tablespoon cream aside and mix remaining cream, eggs, 2 egg yolks, vanilla and sugar together. Add the almonds.
Fill the pastry case with apples. Pour cream mixture over fruit.
Increase oven temperature to 400 degrees. Cut remaining pastry into thin strips and arrange on top of filling in a lattice pattern. Combine remaining egg yolk and cream and brush the lattice with the mixture. Bake for 20 minutes. Serve hot or cold. With vanilla ice cream or fresh homemade whip cream if desired.
By: Reader’s Digest Baking with Love
For the pastry:
2 cups flour
½ teaspoon baking powder
2/3 cup butter
2 Tablespoons honey
2 egg yolks
2 Tablespoons water
For the filling:
6 apples (1lb 5oz)
1 teaspoon lemon juice
½ cup cream
2 eggs
3 egg yolks
1 teaspoon vanilla
3 Tablespoons sugar
2/3 cup ground almonds
Use a springform pan. Grease the pan. To make the pastry, sift the flour and baking powder into a bowl. Add remaining crust ingredients. Knead to form dough. Gather into a smooth ball, wrap in wrap and chill for 30 minutes.
Set about 1/5 of the pastry aside. Roll out the rest of the pastry and line the base of the springform pan and to make an edge 1 inch high. Prick the base several times with a fork. Chill for 20 minutes.
Preheat oven to 350 degrees. Cover pastry base with parchment paper and dried beans. Bake for 10 minutes.
Peel, core and slice the apples. Drizzle with lemon juice.
Set 1 Tablespoon cream aside and mix remaining cream, eggs, 2 egg yolks, vanilla and sugar together. Add the almonds.
Fill the pastry case with apples. Pour cream mixture over fruit.
Increase oven temperature to 400 degrees. Cut remaining pastry into thin strips and arrange on top of filling in a lattice pattern. Combine remaining egg yolk and cream and brush the lattice with the mixture. Bake for 20 minutes. Serve hot or cold. With vanilla ice cream or fresh homemade whip cream if desired.
Culinary Definitions (Part 7):
Saccharin as defined in Food Lover’s Companion
“Containing only 1/8 calorie per teaspoon, this artificial sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at John Hopkins University. Though it’s widely used to sweeten a multitude of commercial foods and beverages- as well as in the home- some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.”
Saffron as defined in Food Lover’s Companion
“It’s no wonder that saffron- the yellow-orange stigmas from a small purple crocus- is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried- an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. It’s integral to hundreds of dishes like Bouillabaisse, Risotto Milanese and Pasella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigma). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.”
Scallion as defined in Food Lover’s Companion
“The name “scallion” is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.”
Semolina as defined in Food Lover’s Companion
“Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. Similarly ground grains are sometimes referred to as “semolina” but with the grain’s name attached- corn semolina, rice semolina, etc.”
Shallot as defined in Food Lover’s Companion
“The name of this onion-family member comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. The two main types of shallots are the Jersey or “false” shallot (the larger of the two) and the more subtly flavored “true” shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are flavored for their mild onion flavor and can be used in the same manner as onions.”
Soymilk as defined in Food Lover’s Companion
“Higher in protein than cow’s milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soymilk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it’s intentionally curdled in the making of tofu.”
Sweetened condensed milk as defined in Food Lover’s Companion
“A mixture of whole milk and sugar, 40-45% of which is sugar. This mixture is heated until about 60% of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as Evaporated milk. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.”
“Containing only 1/8 calorie per teaspoon, this artificial sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at John Hopkins University. Though it’s widely used to sweeten a multitude of commercial foods and beverages- as well as in the home- some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.”
Saffron as defined in Food Lover’s Companion
“It’s no wonder that saffron- the yellow-orange stigmas from a small purple crocus- is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried- an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. It’s integral to hundreds of dishes like Bouillabaisse, Risotto Milanese and Pasella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigma). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.”
Scallion as defined in Food Lover’s Companion
“The name “scallion” is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.”
Semolina as defined in Food Lover’s Companion
“Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. Similarly ground grains are sometimes referred to as “semolina” but with the grain’s name attached- corn semolina, rice semolina, etc.”
Shallot as defined in Food Lover’s Companion
“The name of this onion-family member comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. The two main types of shallots are the Jersey or “false” shallot (the larger of the two) and the more subtly flavored “true” shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are flavored for their mild onion flavor and can be used in the same manner as onions.”
Soymilk as defined in Food Lover’s Companion
“Higher in protein than cow’s milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soymilk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it’s intentionally curdled in the making of tofu.”
Sweetened condensed milk as defined in Food Lover’s Companion
“A mixture of whole milk and sugar, 40-45% of which is sugar. This mixture is heated until about 60% of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as Evaporated milk. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.”
Wednesday, February 10, 2010
Pumpkin-Swirl Cheesecake
Pumpkin-Swirl Cheesecake
By: Kraft Philadelphia Holiday Desserts
25 Nabisco ginger snaps, finely crushed (about 1 ½ cups)
½ cup finely chopped pecans
¼ cup (1/2 stick) butter, melted
4 pkg (8oz each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash ground cloves
Heat oven to 325 degrees
Mix crumbs, nuts and butter; press onto bottom and 1 inch up sides of springform pan.
Beat cream cheese, ¾ cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 ½ cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 1 hour or until center is almost set. Cool completely on a wire rack. Refrigerate 4 hours or overnight if possible before serving.
Serves 8-12
Chocolate Raspberry Thumbprints
Chocolate Raspberry Thumbprints
By: Kraft Philadelphia Holiday Desserts
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
4 squares unsweetened chocolate
½ cup (1 stick) butter
1 pkg (8oz) cream cheese, softened
1 ¼ cups sugar, divided
1 egg
1 teaspoon vanilla
1/3 cup red raspberry jam
Heat oven to 375 degrees
Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwavable bowl on High 2 minutes; stir until chocolate is completely melted. In large mixer mix cream cheese. Add 1 cup sugar, egg, and vanilla; mix well. Stir in flour mixture. Refrigerate 15 minutes.
Roll dough into 1” balls; coat with remaining sugar. Place, 2 inches apart, on parchment paper lined baking sheets. Press your thumb into center of each ball; fill each indentation with about ¼ teaspoon jam.
Bake 10 minutes or until lightly browned. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.
Culinary Definitions (Part 6):
Radicchio as defined in Food Lover’s Companion
“This red-leafed Italian chicory is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso. The Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to butterhead lettuce. The leaves of Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.”
Ragout as defined in Food Lover’s Companion
“A derivative of the French verb ragouter, meaning to “stimulate the appetite,” ragout is a thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables.”
Remoulade as defined in Food Lover’s Companion
“This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.”
Rice as defined in Food Lover’s Companion
“This ancient and venerable grain has been cultivated since at least 5000 BC, and archaeological explorations in China have uncovered sealed pots of rice that are almost 8,000 years old. Today, rice is a staple for almost half the world’s population- particularly in parts of China, India, Indonesia, Japan and Southeast Asia. The 7,000-plus varieties of rice are grown in one of two ways. Aquatic rice (paddy-grown) is cultivated in flooded fields. The lower-yielding, lower- quality hill-grown rice can be grown on almost any tropical or subtropical terrain. The major rice-growing states in the United States are Arkansas, California, Louisiana, Mississippi, Missouri, and Texas. Rice is commercially classified by its size-long-, medium- or short-grain. The length of long-grain rice is four to five times that of its width. There are both white and brown varieties of long-grain rice, which, when cooked, produce light, dry grains that separate easily. One of the more exotic varieties in the long-grain category is the perfumy East Indian Basmati Rice. Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. This variety (also called pearl rice and glutinous rice, though it’s gluten-free) is preferred in the Orient because it’s easy to handle with chopsticks. Italian Arborio Rice- used to make creamy risottos- and the Japanese Mochi are also varieties of short-grain rice. Medium-grain rice, as could be expected from its name, has a size and character between the other two. It’s shorter and moister than long-grain and generally not as starchy as short-grain. Though fairly fluffy right after being cooked, medium-grain rice begins to clump once it starts to cool. Rice can be further divided into two other broad categories- brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. The presence of the bran means that brown rice is subject to rancidity, which limits its shelf life to only about 6 months. It also takes slightly longer to cook (about 30 minutes total) than regular white long-grain rice. There is a quick brown rice (which has been partially cooked, then dehydrated) that cooks in only about 15 minutes, and an instant brown rice that takes only 10 minutes. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried before milling. This treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice) and infuses some of the nutrients of the bran and germ into the kernel’s heart. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice. Talc-coated rice is white rice that has a coating of talc and glucose, which gives it a glossy appearance. The coating acts as a preservative and the practice was once widely used to protect exported rice during long sea voyages. Today coated rice (which is clearly labeled as such) is available only in a few ethnic markets, usually those specializing in South American foods. It must be thoroughly rinsed before being cooked, as there is a chance that the talc can be contaminated with asbestos. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged. It only takes a few minutes to prepare but delivers lackluster results in both flavor and texture. Rice bran, the grain’s outer layer, is high in soluble fiber and research indicated that, like oat bran, it’s effective in lowering cholesterol. Rice should be stored in airtight container in a cool, dark, dry place. White rice can be stored this way almost indefinitely, brown rice up to 6 months. The life of the latter can be extended considerably by refrigeration. Rice can be prepared a multitude of ways, the method greatly depending on the type of rice. Consult a general cookbook for cooking directions. Rice, which is cholesterol- and gluten-free, is low in sodium, contains only a trace of fat and is an excellent source of complex carbohydrates. Enriched or converted rice contain calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients.”
Ricotta as defined in Food Lover’s Companion
“This rich fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is popular in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake.”
Risotto as defined in Food Lover’s Companion
“An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with saffron. The use of Italian Arborio Rice is traditional in the preparation of risotto.”
Roulade as defined in Food Lover’s Companion
“The French term for a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. The term roulade also refers to a soufflé-type mixture that’s spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.”
Roux as defined in Food Lover’s Companion
“A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux- white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It’s cooked to a deep golden brown and used for rich, dark soups and sauces. Cajun and Creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like Gumbo.”
Royal Icing as defined in Food Lover’s Companion
“An icing made of confectioners’ sugar, egg whites and a few drops of lemon juice. It hardens when dry, making it a favorite for durable decorations (such as flowers and leaves) and ornamental writing. Royal icing is often tinted with food coloring.”
Rutabaga as defined in Food Lover’s Companion
“This cabbage-family root vegetable resembles a large (3-5 inches in diameter) turnip and, in fact, is thought to be a cross between a cabbage and turnip. The name comes from the Swedish rotabagge, which is why this vegetable is also called a Swede or Swedish turnip. Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. There is also a white variety but it is not generally commercially available. This root vegetable is available year-round with a peak season of July through April. Choose those that are smooth, firm and heavy for their size. Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may be prepared in any way suitable for turnips. Rutabagas, which are a cruciferous vegetable, contain small amounts of vitamin A and C.”
“This red-leafed Italian chicory is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso. The Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to butterhead lettuce. The leaves of Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.”
Ragout as defined in Food Lover’s Companion
“A derivative of the French verb ragouter, meaning to “stimulate the appetite,” ragout is a thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables.”
Remoulade as defined in Food Lover’s Companion
“This classic French sauce is made by combining mayonnaise (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and shellfish.”
Rice as defined in Food Lover’s Companion
“This ancient and venerable grain has been cultivated since at least 5000 BC, and archaeological explorations in China have uncovered sealed pots of rice that are almost 8,000 years old. Today, rice is a staple for almost half the world’s population- particularly in parts of China, India, Indonesia, Japan and Southeast Asia. The 7,000-plus varieties of rice are grown in one of two ways. Aquatic rice (paddy-grown) is cultivated in flooded fields. The lower-yielding, lower- quality hill-grown rice can be grown on almost any tropical or subtropical terrain. The major rice-growing states in the United States are Arkansas, California, Louisiana, Mississippi, Missouri, and Texas. Rice is commercially classified by its size-long-, medium- or short-grain. The length of long-grain rice is four to five times that of its width. There are both white and brown varieties of long-grain rice, which, when cooked, produce light, dry grains that separate easily. One of the more exotic varieties in the long-grain category is the perfumy East Indian Basmati Rice. Short-grain rice has fat, almost round grains that have a higher starch content than either the long- or medium-grain varieties. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. This variety (also called pearl rice and glutinous rice, though it’s gluten-free) is preferred in the Orient because it’s easy to handle with chopsticks. Italian Arborio Rice- used to make creamy risottos- and the Japanese Mochi are also varieties of short-grain rice. Medium-grain rice, as could be expected from its name, has a size and character between the other two. It’s shorter and moister than long-grain and generally not as starchy as short-grain. Though fairly fluffy right after being cooked, medium-grain rice begins to clump once it starts to cool. Rice can be further divided into two other broad categories- brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. The presence of the bran means that brown rice is subject to rancidity, which limits its shelf life to only about 6 months. It also takes slightly longer to cook (about 30 minutes total) than regular white long-grain rice. There is a quick brown rice (which has been partially cooked, then dehydrated) that cooks in only about 15 minutes, and an instant brown rice that takes only 10 minutes. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried before milling. This treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice) and infuses some of the nutrients of the bran and germ into the kernel’s heart. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice. Talc-coated rice is white rice that has a coating of talc and glucose, which gives it a glossy appearance. The coating acts as a preservative and the practice was once widely used to protect exported rice during long sea voyages. Today coated rice (which is clearly labeled as such) is available only in a few ethnic markets, usually those specializing in South American foods. It must be thoroughly rinsed before being cooked, as there is a chance that the talc can be contaminated with asbestos. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged. It only takes a few minutes to prepare but delivers lackluster results in both flavor and texture. Rice bran, the grain’s outer layer, is high in soluble fiber and research indicated that, like oat bran, it’s effective in lowering cholesterol. Rice should be stored in airtight container in a cool, dark, dry place. White rice can be stored this way almost indefinitely, brown rice up to 6 months. The life of the latter can be extended considerably by refrigeration. Rice can be prepared a multitude of ways, the method greatly depending on the type of rice. Consult a general cookbook for cooking directions. Rice, which is cholesterol- and gluten-free, is low in sodium, contains only a trace of fat and is an excellent source of complex carbohydrates. Enriched or converted rice contain calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients.”
Ricotta as defined in Food Lover’s Companion
“This rich fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is popular in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake.”
Risotto as defined in Food Lover’s Companion
“An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with saffron. The use of Italian Arborio Rice is traditional in the preparation of risotto.”
Roulade as defined in Food Lover’s Companion
“The French term for a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. The term roulade also refers to a soufflé-type mixture that’s spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.”
Roux as defined in Food Lover’s Companion
“A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux- white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It’s cooked to a deep golden brown and used for rich, dark soups and sauces. Cajun and Creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like Gumbo.”
Royal Icing as defined in Food Lover’s Companion
“An icing made of confectioners’ sugar, egg whites and a few drops of lemon juice. It hardens when dry, making it a favorite for durable decorations (such as flowers and leaves) and ornamental writing. Royal icing is often tinted with food coloring.”
Rutabaga as defined in Food Lover’s Companion
“This cabbage-family root vegetable resembles a large (3-5 inches in diameter) turnip and, in fact, is thought to be a cross between a cabbage and turnip. The name comes from the Swedish rotabagge, which is why this vegetable is also called a Swede or Swedish turnip. Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. There is also a white variety but it is not generally commercially available. This root vegetable is available year-round with a peak season of July through April. Choose those that are smooth, firm and heavy for their size. Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may be prepared in any way suitable for turnips. Rutabagas, which are a cruciferous vegetable, contain small amounts of vitamin A and C.”
Make-Ahead Tiramisu
Make-Ahead Tiramisu
By: Kraft Philadelphia Holiday Desserts
2 Tablespoons instant coffee
¼ cup boiling water
32 Nilla wafers
1 tub (8oz) cream cheese
¼ cup powdered sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 cup fresh raspberries (optional)
1 teaspoon unsweetened cocoa powder
Stir coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 Tablespoon coffee.
Add 2 Tablespoons of the remaining coffee gradually to cream cheese in mixing bowl, beating until well blended. Add sugar; mix well. Stir in Cool Whip; spoon half over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
Refrigerate overnight. Top with raspberries (optional) just before serving; sprinkle with cocoa powder.
By: Kraft Philadelphia Holiday Desserts
2 Tablespoons instant coffee
¼ cup boiling water
32 Nilla wafers
1 tub (8oz) cream cheese
¼ cup powdered sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 cup fresh raspberries (optional)
1 teaspoon unsweetened cocoa powder
Stir coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 Tablespoon coffee.
Add 2 Tablespoons of the remaining coffee gradually to cream cheese in mixing bowl, beating until well blended. Add sugar; mix well. Stir in Cool Whip; spoon half over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
Refrigerate overnight. Top with raspberries (optional) just before serving; sprinkle with cocoa powder.
Peanut Butter Cup Pie
Peanut Butter Cup Pie
By: Kraft Philadelphia Holiday Desserts
1 pkg (8oz) cream cheese, softened
½ cup plus 1 Tablespoon creamy peanut butter, divided
1 cup cold milk
1 pkg (3.4oz) vanilla flavor instant pudding
2 ½ cups thawed Cool Whip whipped topping, divided
1 Oreo Pie Crust (6oz)
3 squares semisweet chocolate
Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
Meanwhile, microwave remaining Cool Whip and chocolate in microwavable bowl on High for 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable bowl 30 seconds; stir. Drizzle over pie. Refrigerate for 4 hours or until firm.
Serves 8
By: Kraft Philadelphia Holiday Desserts
1 pkg (8oz) cream cheese, softened
½ cup plus 1 Tablespoon creamy peanut butter, divided
1 cup cold milk
1 pkg (3.4oz) vanilla flavor instant pudding
2 ½ cups thawed Cool Whip whipped topping, divided
1 Oreo Pie Crust (6oz)
3 squares semisweet chocolate
Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.
Meanwhile, microwave remaining Cool Whip and chocolate in microwavable bowl on High for 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable bowl 30 seconds; stir. Drizzle over pie. Refrigerate for 4 hours or until firm.
Serves 8
Striped Delight
Striped Delight
By: Kraft Philadelphia Holiday Desserts
35 Oreo cookies
8 Tablespoons butter, melted
1 pkg (8oz) cream cheese, softened
¼ cup sugar
2 Tablespoons cold milk
1 tub (12oz) Cool Whip whipped topping, thawed, divided
2 pkg (3.9oz each) chocolate instant pudding
3 ¼ cups cold milk
Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 9x13 glass baking dish. Refrigerate until ready to use.
Whisk cream cheese, sugar and 2 Tablespoons milk in mixer with whisk attachment until well blended. Stir in 1 ¼ cups Cool Whip; spread over crust.
Beat pudding mixes and 3 ¼ cups milk with whisk for 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate for 4 hours.
By: Kraft Philadelphia Holiday Desserts
35 Oreo cookies
8 Tablespoons butter, melted
1 pkg (8oz) cream cheese, softened
¼ cup sugar
2 Tablespoons cold milk
1 tub (12oz) Cool Whip whipped topping, thawed, divided
2 pkg (3.9oz each) chocolate instant pudding
3 ¼ cups cold milk
Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 9x13 glass baking dish. Refrigerate until ready to use.
Whisk cream cheese, sugar and 2 Tablespoons milk in mixer with whisk attachment until well blended. Stir in 1 ¼ cups Cool Whip; spread over crust.
Beat pudding mixes and 3 ¼ cups milk with whisk for 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate for 4 hours.
Sun-Dried Tomato and Garlic Dip
Sun-Dried Tomato and Garlic Dip
By: Kraft Philadelphia Holiday Desserts
1 (8oz) cream cheese
½ cup mayonnaise
½ cup sun-dried tomatoes packed in oil, drained, chopped
2 Tablespoons finely chopped fresh chives
1 clove garlic, minced
1 teaspoon black pepper
Mix all ingredients until well blended.
Serve with cut up fresh vegetables or crackers if desired.
*The longer you leave this dip in the refrigerator, the better the flavor. This dip can be made up to 24 hours in advance!
By: Kraft Philadelphia Holiday Desserts
1 (8oz) cream cheese
½ cup mayonnaise
½ cup sun-dried tomatoes packed in oil, drained, chopped
2 Tablespoons finely chopped fresh chives
1 clove garlic, minced
1 teaspoon black pepper
Mix all ingredients until well blended.
Serve with cut up fresh vegetables or crackers if desired.
*The longer you leave this dip in the refrigerator, the better the flavor. This dip can be made up to 24 hours in advance!
Tuesday, February 9, 2010
Whoopie Pies
Whoopie Pies
Cakes:
2 cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
8 Tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 teaspoon vanilla
1 cup buttermilk
Filling:
12 Tablespoons (1 ½ sticks) unsalted butter, softened but still cool
1 ¼ cups confectioners’ sugar
1 ½ teaspoons vanilla
1/8 teaspoon salt
2 ½ cups Marshmallow Fluff
For the cakes adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 convection oven. Line 3 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in 1/3 of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula give patter final stir.
With a large Ziploc bag fill with batter. Cut tip and pipe onto cookie shapes circulating as you go to make a circle. Bake until cakes spring back when pressed, 15-18 minutes. Cool completely on baking sheets for at least 1 hour.
For the filling with an electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. Bowl can be wrapped and refrigerated up to 2 days.
Dollop 1/3 cup filling on center of flat sides of cakes. Top with flat side of remaining cakes and gently press until filling spreads within an edge of the cake. Serve. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Cakes:
2 cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
8 Tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 teaspoon vanilla
1 cup buttermilk
Filling:
12 Tablespoons (1 ½ sticks) unsalted butter, softened but still cool
1 ¼ cups confectioners’ sugar
1 ½ teaspoons vanilla
1/8 teaspoon salt
2 ½ cups Marshmallow Fluff
For the cakes adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 convection oven. Line 3 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in 1/3 of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula give patter final stir.
With a large Ziploc bag fill with batter. Cut tip and pipe onto cookie shapes circulating as you go to make a circle. Bake until cakes spring back when pressed, 15-18 minutes. Cool completely on baking sheets for at least 1 hour.
For the filling with an electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. Bowl can be wrapped and refrigerated up to 2 days.
Dollop 1/3 cup filling on center of flat sides of cakes. Top with flat side of remaining cakes and gently press until filling spreads within an edge of the cake. Serve. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Culinary Definitions (Part 5):
Nori as defined in Food Lover’s Companion
“Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.”
Panko as defined in Food Lover’s Companion
“Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian supermarkets.”
Parmesan as defined in Food Lover’s Companion
“This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are typically aged 14 months, Parmigiano-Reggiano are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed Grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.”
Piccata as defined in Food Lover’s Companion
“The Italian word for a veal escalope. A classic dish of a seasoned and floured veal escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley. Chicken is also sometimes prepared in this manner.”
Poach as defined in Food Lover’s Companion
“To cook food gently in liquid just below the boiling point when the liquid’s surgace is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in coart-boullon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid’s flavor to the ingredient being poached.”
Polenta as defined in Food Lover’s Companion
“A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.”
Prosciutto as defined in Food Lover’s Companion
“Italian for “ham,” prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma Ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example posciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.”
Provolone as defined in Food Lover’s Companion
“This southern Italian cow’s milk cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2-3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is also now manufactured in the United States.”
Quinoa as defined in Food Lover’s Companion
“Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice- as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.”
“Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.”
Panko as defined in Food Lover’s Companion
“Breadcrumbs used in Japanese cooking for coating fried foods. They’re coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian supermarkets.”
Parmesan as defined in Food Lover’s Companion
“This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are typically aged 14 months, Parmigiano-Reggiano are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed Grana, meaning “grain” and referring to their granular textures. Pregrated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets.”
Piccata as defined in Food Lover’s Companion
“The Italian word for a veal escalope. A classic dish of a seasoned and floured veal escalope that’s quickly sautéed and served with a sauce made from the pan drippings, lemon juice, and chopped parsley. Chicken is also sometimes prepared in this manner.”
Poach as defined in Food Lover’s Companion
“To cook food gently in liquid just below the boiling point when the liquid’s surgace is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in coart-boullon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid’s flavor to the ingredient being poached.”
Polenta as defined in Food Lover’s Companion
“A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.”
Prosciutto as defined in Food Lover’s Companion
“Italian for “ham,” prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma Ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example posciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.”
Provolone as defined in Food Lover’s Companion
“This southern Italian cow’s milk cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2-3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is also now manufactured in the United States.”
Quinoa as defined in Food Lover’s Companion
“Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice- as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.”
Shaking up Smoothies!!!
Shaking up Smoothies!!!
Mix all ingredients in blender until smooth…Makes 5-6 cups per smoothie recipe below….
Very Berry Smoothie
2 cups frozen mixed berries
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Pina Colada
2 cups frozen pineapple chunks
2 small bananas, roughly chopped
1 ½ cups plain yogurt
1 cup unsweetened coconut milk
2 Tablespoons honey
The Elvis
3 medium bananas, roughly chopped
¼ cup creamy peanut butter
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Creamsicle
1 (12oz) can frozen orange juice concentrate
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup orange juice
1 teaspoon vanilla
Takes Two to Mango
2 cups frozen mango
2 small bananas, roughly chopped
1 ½ cups plain yogurt
¾ cup pineapple juice
2 Tablespoons honey
Strawberry Cream Pie
2 cups frozen strawberries
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup apple juice
2 Tablespoons honey
1 teaspoon vanilla
Chocolate-Covered Cherries
2 cups frozen cherries
2 small bananas, roughly chopped
1 ½ cups plain yogurt
½ cup apple juice
¼ cup chocolate syrup
Mix all ingredients in blender until smooth…Makes 5-6 cups per smoothie recipe below….
Very Berry Smoothie
2 cups frozen mixed berries
2 small bananas, roughly chopped (about 1 ½ cups)
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Pina Colada
2 cups frozen pineapple chunks
2 small bananas, roughly chopped
1 ½ cups plain yogurt
1 cup unsweetened coconut milk
2 Tablespoons honey
The Elvis
3 medium bananas, roughly chopped
¼ cup creamy peanut butter
1 ½ cups plain yogurt
½ cup apple juice
2 Tablespoons honey
Creamsicle
1 (12oz) can frozen orange juice concentrate
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup orange juice
1 teaspoon vanilla
Takes Two to Mango
2 cups frozen mango
2 small bananas, roughly chopped
1 ½ cups plain yogurt
¾ cup pineapple juice
2 Tablespoons honey
Strawberry Cream Pie
2 cups frozen strawberries
2 small bananas, roughly chopped
1 ½ cups vanilla yogurt
½ cup apple juice
2 Tablespoons honey
1 teaspoon vanilla
Chocolate-Covered Cherries
2 cups frozen cherries
2 small bananas, roughly chopped
1 ½ cups plain yogurt
½ cup apple juice
¼ cup chocolate syrup
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