Review of last recipe - This is really a great tasting salad, with the almonds adding interest and crunch. But frankly, although the dressing was fine, for all the work it took to make, I think I'd be just as happy with a store bought brand. I think I've used a Paul Newman sesame ginger type dressing in the past (in an asian slaw) that I've liked. I'm not an advocate of buying salad dressing, since I normally make my own (95% of the time I have vinagrette, 5% caesar or blue cheese). It's just so easy to make your own vinagrette and I have some in a bowl on my counter every day. But in this case, with the extra ingredients you need and getting out the food processor and all, I say okay to store bought. That way, I will have the salad more often. In fact, I'm making it again today!
Note: My mother makes the best vinagrette in the world, and even though I try to duplicate it, I can't. I guess it's because it's my mom and she, at 89, is still a fantastically great cook, and there's only room for one "best" vinagrette in the family. I will post her recipe at a later date when I come across it again in my pile of stuff. For my all-purpose vinagrette, I just mince either garlic or shallot, add champagne or red wine vinegar, olive oil (golden colored, not the extra virgin), kosher salt and freshly ground pepper in a small bowl that probably holds 1 1/2 cup of liquid, and mix. I make small batches that last a couple of days (depending on how often I'm home to eat; I make a salad almost every day), and the taste varies abit because of all the variables with eyeballing the proportions and different ingredients. Obviously, I like that it can vary, but for some reason, even though my mom eyeballs things, hers is ALWAYS better than mine.
TODAY'S RECIPE - ASPARAGUS WITH PROSCIUTTO, PARMESAN STYLE
2 lbs asparagus
4 oz (4 slices) prosciutto, cut in half
3 tbsp butter
1/2 c grated parmesan cheese
Trim asparagus, place in skillet with 1" boiling water. Return to boil, reduce heat and simmer until barely tender. Drain well.
Divide asparagus into 8 bunches. Roll half-slice of proscuitto around middle of each bunch. Arrange single layer on shallow baking dish. Dot with butter and sprinkle with parmesan (can be assembled and refrigerated up to this point).
Bake uncovered in preheated 450 degree oven for 15 minutes or until golden crust forms.
Makes 4 main dish or 8 first course servings.
Nutritional information per main dish serving: 230 cal, 12 g protein, 6 g carbs, 18 g fat, 54 mg cholesterol, 442 mg sodium
Saturday, July 31, 2010
Wednesday, July 28, 2010
Review of last recipe - This was my first souffle ever, and although it was a success, I really prefer a quiche in taste and in ease of preparation, so hopefully, I'll not forget and purge all other savory souffles from future testing. I don't think my attitude will be the same regarding dessert souffles ... we'll have to wait and see later in the dessert section.
TODAY'S RECIPE - WARM ORIENTAL BROCCOLI SALAD
You can get an idea as to how old this recipe is, as the title would now be Asian, not oriental.
1 tbsp grated fresh ginger
1 clove garlic, minced
2 tbsp sesame oil
6 tbsp peanut oil
2 tbsp sherry vinegar
2 tbsp sherry
1 tsp soy sauce
1 tbsp lemon juice
(The above ingredients make up the dressing for this salad. Already, I'm home from the grocery store and didn't check to see what I had in my pantry. I ended up substituting vegetable oil for the peanut oil, and rice wine vinegar for the sherry. By itself, the dressing tasted good.)
1 tsp salt
1 clove garlic, whole
2 heads broccoli, cut into flowerets
1/2 lb snow peas, trimmed
2 red peppers, cut into thin strips
1/2 c toasted almonds
Prepare the dressing. In a blender of food processor, blend the ginger, minced garlic, sesame and peanut oil, sherry vinegar, sherry, soy sauce and lemon juice. Set aside.
Prepare the vegetables by bringing a quart of water to a boil, then add the salt and whole clove of garlic. Blanch the broccoli for 3-4 minutes, then remove it, plunge briefly in cold water and drain. Use the same procedure to blanch the snow peas for 1 minute, then the red pepper slices. Pat them dry and keep them at room temperature.
To serve, heat the dressing until it starts to steam. Pour over the vegetables and toss. Top each portion with the toasted almonds.
Makes 8 servings.
Nutritional Information: Calories 240, protein 5g, fat 18 g, carbohydrates 15 g, sodium 340 mg
TODAY'S RECIPE - WARM ORIENTAL BROCCOLI SALAD
You can get an idea as to how old this recipe is, as the title would now be Asian, not oriental.
1 tbsp grated fresh ginger
1 clove garlic, minced
2 tbsp sesame oil
6 tbsp peanut oil
2 tbsp sherry vinegar
2 tbsp sherry
1 tsp soy sauce
1 tbsp lemon juice
(The above ingredients make up the dressing for this salad. Already, I'm home from the grocery store and didn't check to see what I had in my pantry. I ended up substituting vegetable oil for the peanut oil, and rice wine vinegar for the sherry. By itself, the dressing tasted good.)
1 tsp salt
1 clove garlic, whole
2 heads broccoli, cut into flowerets
1/2 lb snow peas, trimmed
2 red peppers, cut into thin strips
1/2 c toasted almonds
Prepare the dressing. In a blender of food processor, blend the ginger, minced garlic, sesame and peanut oil, sherry vinegar, sherry, soy sauce and lemon juice. Set aside.
Prepare the vegetables by bringing a quart of water to a boil, then add the salt and whole clove of garlic. Blanch the broccoli for 3-4 minutes, then remove it, plunge briefly in cold water and drain. Use the same procedure to blanch the snow peas for 1 minute, then the red pepper slices. Pat them dry and keep them at room temperature.
To serve, heat the dressing until it starts to steam. Pour over the vegetables and toss. Top each portion with the toasted almonds.
Makes 8 servings.
Nutritional Information: Calories 240, protein 5g, fat 18 g, carbohydrates 15 g, sodium 340 mg
Tuesday, July 27, 2010
Review of last recipe. As I had thought, it was weird ... especially with the butter sauteed cinnamon sugared apples. I sauteed mushrooms in marsala and the whole thing tasted good, but I just don't get it. In what context these would be served? I guess as a side dish with poultry? And, mine were too big, so they looked funny too.
TODAY'S RECIPE - ASPARAGUS SOUFFLE
1 lb. thin stalked asparagus, cut diagonally into 1 1/2" lengths
4 tbsp flour
4 tbsp butter
1 1/2 c milk
3 large eggs
1/8 tsp cream of tartar
1/4 tsp cayenne pepper
2 tbsp chopped pimentos
2 tbsp finely chopped green pepper
2 tbsp finely chopped celery
2 tbsp minced onion
1 tsp salt
Cook the asparagus in boiling water with 1/2 tsp salt for 3-5 minutes, until just tender. Drain, reserving 1/2 cup of the cooking liquid.
Separate the eggs. Beat the yolk until lemony in color and then beat the whites with the cream of tartar until stiff, but not dry.
In a heavy saucepan, melt the butter and add the flour gradually, stirring until smooth and without lumps. Mix the milk with the asparagus liquid and begin to add to the flour and butter in a slow, steady stream, stirring constantly until smooth and thick. Remove from heat, beat a half cup of the sauce into the beaten egg yolks and then add the yolks to the sauce. mix in chopped vegetables and seasonings. Gently fold in stiff egg whites.
Pour into a prepared souffle dish and place on the center rack of a 350 degree oven. Bake for 50 minutes without opening the oven door for any reason. After 50 minutes, peek in and bake for a few minutes more if the top isn't brown.
Serves 8-10 as side dish
TODAY'S RECIPE - ASPARAGUS SOUFFLE
1 lb. thin stalked asparagus, cut diagonally into 1 1/2" lengths
4 tbsp flour
4 tbsp butter
1 1/2 c milk
3 large eggs
1/8 tsp cream of tartar
1/4 tsp cayenne pepper
2 tbsp chopped pimentos
2 tbsp finely chopped green pepper
2 tbsp finely chopped celery
2 tbsp minced onion
1 tsp salt
Cook the asparagus in boiling water with 1/2 tsp salt for 3-5 minutes, until just tender. Drain, reserving 1/2 cup of the cooking liquid.
Separate the eggs. Beat the yolk until lemony in color and then beat the whites with the cream of tartar until stiff, but not dry.
In a heavy saucepan, melt the butter and add the flour gradually, stirring until smooth and without lumps. Mix the milk with the asparagus liquid and begin to add to the flour and butter in a slow, steady stream, stirring constantly until smooth and thick. Remove from heat, beat a half cup of the sauce into the beaten egg yolks and then add the yolks to the sauce. mix in chopped vegetables and seasonings. Gently fold in stiff egg whites.
Pour into a prepared souffle dish and place on the center rack of a 350 degree oven. Bake for 50 minutes without opening the oven door for any reason. After 50 minutes, peek in and bake for a few minutes more if the top isn't brown.
Serves 8-10 as side dish
Monday, July 26, 2010
Review of last recipe - Yep, my crust looked atrocious, though it tasted fine. It was a good recipe, though calorie laden with the heavy cream (the small heavy cream container I bought had to be supplemented with 1/4 cup of half and half to equal 1 1/2 cup total volume).
TODAY'S RECIPE -WILD RICE PANCAKES
I can't seem to get my head around what type of recipe this is. It definitely was clipped out of a cooking magazine, but the intro states to serve it with melted butter and sherried sauteed mushrooms OR with sugared strawberries, blueberry syrup, honey or sauteed apples with cinnamon sugar. Since the recipe makes tons of pancakes, I'll try it both ways; savory and sweet.
1/3 c wild rice, rinsed thoroughly
2 c milk
2 tbsp (1/4 stick) melted butter
1 tsp salt
4 eggs, separated, at room temperature
1 c (5 oz) blanched toasted almonds, finely chopped
1 c flour
pinch of cream of tartar
2+ tbsp clarified butter or 1 tbsp butter and 1 tbsp oil (I'm going to do the butter/oil combo)
Bring 1 cup salted water to boil in a saucepan. Add rice, cover and simmer over low heat until tender and all the water is absorbed, about 45 minutes to 1 hour (can be cooked ahead of time and set aside). Blend in milk, melted butter and salt. Beat yolks until light in color, about 3 minutes. Mix into rice. Stir in chopped nuts and flour. Beat whites with cream of tartar until stiff but not dry and fold into batter.
Preheat over to 175 degrees. Melt clarified butter (or butter/oil mixture) on griddle or large skillet over medium heat. Ladle 2 1/2" pancakes onto griddle and cook until bottom is golden brown and pancakes begin to set, about 2-3 minutes. Turn and brown second side. Repeat, adding more butter to skillet as needed. Arrange finished pancakes in single layer on baking sheet and keep warm in the oven until all are cooked.
Makes about 36 pancakes.
TODAY'S RECIPE -WILD RICE PANCAKES
I can't seem to get my head around what type of recipe this is. It definitely was clipped out of a cooking magazine, but the intro states to serve it with melted butter and sherried sauteed mushrooms OR with sugared strawberries, blueberry syrup, honey or sauteed apples with cinnamon sugar. Since the recipe makes tons of pancakes, I'll try it both ways; savory and sweet.
1/3 c wild rice, rinsed thoroughly
2 c milk
2 tbsp (1/4 stick) melted butter
1 tsp salt
4 eggs, separated, at room temperature
1 c (5 oz) blanched toasted almonds, finely chopped
1 c flour
pinch of cream of tartar
2+ tbsp clarified butter or 1 tbsp butter and 1 tbsp oil (I'm going to do the butter/oil combo)
Bring 1 cup salted water to boil in a saucepan. Add rice, cover and simmer over low heat until tender and all the water is absorbed, about 45 minutes to 1 hour (can be cooked ahead of time and set aside). Blend in milk, melted butter and salt. Beat yolks until light in color, about 3 minutes. Mix into rice. Stir in chopped nuts and flour. Beat whites with cream of tartar until stiff but not dry and fold into batter.
Preheat over to 175 degrees. Melt clarified butter (or butter/oil mixture) on griddle or large skillet over medium heat. Ladle 2 1/2" pancakes onto griddle and cook until bottom is golden brown and pancakes begin to set, about 2-3 minutes. Turn and brown second side. Repeat, adding more butter to skillet as needed. Arrange finished pancakes in single layer on baking sheet and keep warm in the oven until all are cooked.
Makes about 36 pancakes.
Friday, July 23, 2010
Review of last recipe - If I weren't so garlic averse (it just stays in my system too long), I would have gone with the full amount of garlic (I halved it), so the sauce wasn't flavorful enough. Make sure you use enough salt and pepper to season. It was fine; just a little boring.
TODAY'S RECIPE - ARTICHOKE TART
This should be interesting as pastry crusts aren't my forte.
Crust:
1 1/2 c flour
1 tsp salt
1/2 c chilled unsalted butter, cut into tablespoon sized pieces
1 egg, lightly beaten
3-4 tbsp cold water
Filling:
4 large artichokes (I'll be using 2 14oz. canned artichokes hearts, as I'm feeling lazy today.)
2 tbsp minced shallots
2 tbsp unsalted butter
1/4 c dry white wine (I'll be substituting white vermouth, since I rarely have white wine in the house)
3 eggs
1 1/2 c heavy cream
1 tsp salt
1/2 tsp pepper
1 c grated parmesan cheese
Preheat oven to 425 degrees.
In the food processor fitted with a steel blade, place the flour and salt. Turn the machine on and off a few times to combine. Add the butter and continue pulsing to cut the butter into the flour until the mixture resembles cornmeal. Lightly beat the egg with the water and slowly add to the flour mixture through the feed tube, while the machine is running. Process until the mixture starts to come together. Pour the mixture out onto the counter and gather into a ball using your hands. Wrap up in plastic and chill for 30 minutes. Line an 8"-9" quiche/pie pan with the dough. Chill until firm.
In a saute pan, melt the butter and add the shallots, sauteing until transparent. Add the artichoke hearts and toss over high heat. Add the wine and cook for a few minutes (in the original recipe, they used this time to cook the artichokes in the wine in a covered pan; for our purpose, it's really just to add some additional flavor). Remove from heat. Lightly beat the eggs, cream, salt and pepper.
Line the tart crust with parchment or foil and fill with beans or rice, and bake the tart for 10 minutes or until browned. Remove the beans/rice, and bake for another 5 minutes. Reduce the oven temperature to 350 degrees, and remove crust from oven. Sprinkle with the cheese, layer the artichoke hearts, and pour the egg/cream mixture and put back into oven to bake for 30-40 minutes, until filling is puffy, firm and brown.
Serves 6.
TODAY'S RECIPE - ARTICHOKE TART
This should be interesting as pastry crusts aren't my forte.
Crust:
1 1/2 c flour
1 tsp salt
1/2 c chilled unsalted butter, cut into tablespoon sized pieces
1 egg, lightly beaten
3-4 tbsp cold water
Filling:
4 large artichokes (I'll be using 2 14oz. canned artichokes hearts, as I'm feeling lazy today.)
2 tbsp minced shallots
2 tbsp unsalted butter
1/4 c dry white wine (I'll be substituting white vermouth, since I rarely have white wine in the house)
3 eggs
1 1/2 c heavy cream
1 tsp salt
1/2 tsp pepper
1 c grated parmesan cheese
Preheat oven to 425 degrees.
In the food processor fitted with a steel blade, place the flour and salt. Turn the machine on and off a few times to combine. Add the butter and continue pulsing to cut the butter into the flour until the mixture resembles cornmeal. Lightly beat the egg with the water and slowly add to the flour mixture through the feed tube, while the machine is running. Process until the mixture starts to come together. Pour the mixture out onto the counter and gather into a ball using your hands. Wrap up in plastic and chill for 30 minutes. Line an 8"-9" quiche/pie pan with the dough. Chill until firm.
In a saute pan, melt the butter and add the shallots, sauteing until transparent. Add the artichoke hearts and toss over high heat. Add the wine and cook for a few minutes (in the original recipe, they used this time to cook the artichokes in the wine in a covered pan; for our purpose, it's really just to add some additional flavor). Remove from heat. Lightly beat the eggs, cream, salt and pepper.
Line the tart crust with parchment or foil and fill with beans or rice, and bake the tart for 10 minutes or until browned. Remove the beans/rice, and bake for another 5 minutes. Reduce the oven temperature to 350 degrees, and remove crust from oven. Sprinkle with the cheese, layer the artichoke hearts, and pour the egg/cream mixture and put back into oven to bake for 30-40 minutes, until filling is puffy, firm and brown.
Serves 6.
Thursday, July 22, 2010
Review of last recipe - You can look up the meaning of agnolotti (it's like a tortoloni, but more specific to a particular anatomical site, which I will not mention --- even though I'm a nurse and have to speak about such things at times). I used a small spinach and cheese filled ravioli, and though I think this sauce in particular would be better with a linguini/spaghetti sort of shaped pasta, I was very happy with the outcome. The croutons I made to top it really made it especially good.
As I previously mentioned, I will be alternating from the beginning to the end alphabetically in each category to try to vary the ingredients that may be used in each recipe. Thus, the reason why I've gone from agnolotti to ziti in one fell swoop.
TODAY'S RECIPE - ZITI WITH FRESH BROCCOLI SAUCE
If this was an uncooked garlic recipe, I would have ditched it. But, the garlic is cooked so the flavor will be muted abit and I won't feel like I've eaten a raw clove of garlic and have rotten, nasty garlic breath (especially in this hot, humid summer weather we're having).
8 cloves garlic, peeled and halved
1/2 c vegetable oil (I will be substituting olive oil)
1 bunch broccoli (about 1 1/4 lb), trimmed and ends of stalks removed
1 1/2 t salt
1/4 t pepper
1 lb ziti
parmesan cheese
Place garlic in small heavy skillet with enough oil to cover. Cook over medium heat until garlic begins to brown.
Cook broccoli in small quantity of boiling water until tender (I will probably steam it), drain, cook slightly. Puree in food processor. Add garlic and oil from the skillet until garlic is pureed. With motor running, slowly pour in enough of the remaining oil until the broccoli mixture reaches a mayonnaise-type consistency. Stir in salt and pepper.
Pour over hot, freshly cooked ziti in a warmed bowl. Toss gently to mix well. Pass parmesan and pepper.
Serves 6
As I previously mentioned, I will be alternating from the beginning to the end alphabetically in each category to try to vary the ingredients that may be used in each recipe. Thus, the reason why I've gone from agnolotti to ziti in one fell swoop.
TODAY'S RECIPE - ZITI WITH FRESH BROCCOLI SAUCE
If this was an uncooked garlic recipe, I would have ditched it. But, the garlic is cooked so the flavor will be muted abit and I won't feel like I've eaten a raw clove of garlic and have rotten, nasty garlic breath (especially in this hot, humid summer weather we're having).
8 cloves garlic, peeled and halved
1/2 c vegetable oil (I will be substituting olive oil)
1 bunch broccoli (about 1 1/4 lb), trimmed and ends of stalks removed
1 1/2 t salt
1/4 t pepper
1 lb ziti
parmesan cheese
Place garlic in small heavy skillet with enough oil to cover. Cook over medium heat until garlic begins to brown.
Cook broccoli in small quantity of boiling water until tender (I will probably steam it), drain, cook slightly. Puree in food processor. Add garlic and oil from the skillet until garlic is pureed. With motor running, slowly pour in enough of the remaining oil until the broccoli mixture reaches a mayonnaise-type consistency. Stir in salt and pepper.
Pour over hot, freshly cooked ziti in a warmed bowl. Toss gently to mix well. Pass parmesan and pepper.
Serves 6
Tuesday, July 13, 2010
Review of last recipe - Throw it out! Yuck! I don't know if it was the cabernet that made it so yuck because the cheddar was really good. I also chose not to make another stuffed mushroom recipe since I already know I have a winner with the Silver Palate .... so now on to the next category, Pasta/Salads/Sandwiches/Soups/Vegetables. The appetizer section in this binder was sparse. I know in the future, there will be more recipes, and they will be more complex.
TODAY'S RECIPE - AGNOLOTTI WITH PUTTANESCA
Don't know why I've never made a puttanesca since I love all the ingredients. Also, don't know what shape/kind of pasta agnolotti is, so will be looking up the definition after posting the recipe. Will let you know next time if I substituted.
1/3 c olive oil
2 c of 3/4" cubed italian bread
1 clove garlic, minced
2 lg onions, chopped
1/2 c chopped red peppers
1/2 c chopped green peppers
1/4 c drained capers
1 c sliced, pitted black Mediterranean olives
1 can (2 oz.) flat anchovy fillets, chopped
1 lb. green agnolotti
salt and pepper
grated parmesan cheese
Heat the oil and brown the cubes of bread. Remove bread cubes and add the garlic, onion and peppers to the skillet. Saute for 5 minutes. Add capers, olives and anchovies. Cook until just hot.
Cook the agnolotti in boiling salted water until al dente. Drain and put into a serving bowl. Add the sauce and toss together until well coated. Sprinkle with bread cubes. Salt and pepper to taste, and serve with grated parmesan cheese.
This really sounds delicious .. hope it is!
TODAY'S RECIPE - AGNOLOTTI WITH PUTTANESCA
Don't know why I've never made a puttanesca since I love all the ingredients. Also, don't know what shape/kind of pasta agnolotti is, so will be looking up the definition after posting the recipe. Will let you know next time if I substituted.
1/3 c olive oil
2 c of 3/4" cubed italian bread
1 clove garlic, minced
2 lg onions, chopped
1/2 c chopped red peppers
1/2 c chopped green peppers
1/4 c drained capers
1 c sliced, pitted black Mediterranean olives
1 can (2 oz.) flat anchovy fillets, chopped
1 lb. green agnolotti
salt and pepper
grated parmesan cheese
Heat the oil and brown the cubes of bread. Remove bread cubes and add the garlic, onion and peppers to the skillet. Saute for 5 minutes. Add capers, olives and anchovies. Cook until just hot.
Cook the agnolotti in boiling salted water until al dente. Drain and put into a serving bowl. Add the sauce and toss together until well coated. Sprinkle with bread cubes. Salt and pepper to taste, and serve with grated parmesan cheese.
This really sounds delicious .. hope it is!
Monday, July 12, 2010
Review of last recipe - The meat phyllos were appreciated by my husband as something different to eat, but they were just ok for me. I used pork, and the filling was tasty enough, but working with phyllo isn't my favorite thing. It's a bit of a pain, and I never really care about how it looks, and I don't like it when I'm doing something that I don't care about.
TODAY'S RECIPE - SHERRY CHEESE SPREAD
...handwritten on a 3" x 5" notecard with unfamiliar writing
1 lb sharp cheddar, grated
2 tbsp butter, softened (it's been 85-90 degrees for the past week, so that shouldn't be too hard
to come by*
1 tsp sugar
1/2 tsp salt
grind of black pepper*
1/3 c dry sherry**
Let cheese stand at room temperature for about 10 minutes. Cream butter, and add all other ingredients except sherry. Gradually add sherry and mix until combined. Refrigerate.
Makes about 2 cups.
* - The recipe actually called for butter or margarine, but I never use margarine so I would never use the ingredient. It also called for a dash of pepper, but freshly ground pepper is the only thing I know.
** - I don't have any sherry (and don't plan to buy any) so may use Madeira or even a Cabernet to finish this off.
TODAY'S RECIPE - SHERRY CHEESE SPREAD
...handwritten on a 3" x 5" notecard with unfamiliar writing
1 lb sharp cheddar, grated
2 tbsp butter, softened (it's been 85-90 degrees for the past week, so that shouldn't be too hard
to come by*
1 tsp sugar
1/2 tsp salt
grind of black pepper*
1/3 c dry sherry**
Let cheese stand at room temperature for about 10 minutes. Cream butter, and add all other ingredients except sherry. Gradually add sherry and mix until combined. Refrigerate.
Makes about 2 cups.
* - The recipe actually called for butter or margarine, but I never use margarine so I would never use the ingredient. It also called for a dash of pepper, but freshly ground pepper is the only thing I know.
** - I don't have any sherry (and don't plan to buy any) so may use Madeira or even a Cabernet to finish this off.
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