Ingredients:
For the biscuits:
250 gr strong white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
115 gr cold butter grated
3 tbs chopped dill
245 gr buttermilk (if you don’t have buttermilk mix 2/3 yogurt with 1/3 milk and you’ll get a good replacement)
2 tbs butter melted
For the filling:
100 gr smoked salmon
1 box Philadelphia cream chesse with chives
juice from 1/2 lemon
some capers around 15 I think I used
1 tbs chopped dill
salt and pepper to taste
rocket salad
Method:
For the biscuits:
Mix the flour, baking powder, baking soda and salt in a bowl. Add the grated butter and mix until coated in flour.
Add the dill and the butemilk until you get a sticky dough. Line a baking sheet with baking paper and preheat your oven to 200 grades C.
Form your biscuits in medium sized spheres and brush them with the melted butter.
Bake them for about 15-20 minutes or until golden brown.
For the filling:
Mix the cream cheese with the lemon juice, capers and dill, add salt and pepper to taste.
If you find the filling to be too thick add some sour cream in it. I didn’t because we like it as it is.
Cut your biscuits in 2 put some of the cream cheese on each side of the biscuit (on the inside of course), put some salmon on top of the cream cheese on the bottom half of the biscuit, add some rocket salad and then put the top of the biscuit over it.
Monday, July 27, 2009
Friday, July 24, 2009
Tomato and Onion Salad with Tahini Dressing
Yield 4 servings
Time 30 minutes
By: Mark Bittman
Ingredients
1 medium red or white onion, peeled and diced
Salt and pepper to taste
1/2 garlic clove, peeled and minced, or to taste
1/3 cup tahini paste
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice, or more to taste
4 medium tomatoes, cored and chopped
1/2 cup fresh parsley leaves, chopped
Method
1. Soak onion in salted cold water while preparing other ingredients, about 30 minutes. Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned. (It will thin further when tossed with tomatoes.) Season to taste with salt and pepper.
2. Toss onion, tomatoes and parsley with dressing. Taste, adjust the seasonings and serve.
Time 30 minutes
By: Mark Bittman
Ingredients
1 medium red or white onion, peeled and diced
Salt and pepper to taste
1/2 garlic clove, peeled and minced, or to taste
1/3 cup tahini paste
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice, or more to taste
4 medium tomatoes, cored and chopped
1/2 cup fresh parsley leaves, chopped
Method
1. Soak onion in salted cold water while preparing other ingredients, about 30 minutes. Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned. (It will thin further when tossed with tomatoes.) Season to taste with salt and pepper.
2. Toss onion, tomatoes and parsley with dressing. Taste, adjust the seasonings and serve.
Hummus Recipe
Ingredients
4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish
Method
1 In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
Makes about 3 cups.
4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish
Method
1 In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
Makes about 3 cups.
Yam, Zucchini, and Chickpea Salad
2 yams, cut into a medium dice
1 zucchini, medium dice
1 can chickpeas, rinsed and drained
2 garlic cloves
3 sprigs or more parsley, leaves finely chopped
2 scallions, chopped
Dressing:
1 Tbsp tahini
zest of one lemon
juice of one lemon
1 garlic clove, smashed into a paste with some salt
salt and pepper to taste
Preheat oven to 350 degrees. Spread sweet potato and zucchini pieces in a single layer on a baking sheet, and drizzle with olive oil, then sprinkle with salt and pepper. Roast about 1 hour, until soft and caramelized in spots. If vegetables get soft before they darken, pop them under the broiler for 3 minutes, and they'll get plenty brown. Remove, and set aside.
In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tsp of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit.
In a medium-large bowl, mix the chickpeas with the yams and zucchini. Salt and pepper to taste, if needed. Add the parsley.
Combine all ingredients in the dressing; if too clumpy, add water by the teaspoon until the dressing is smooth and runny. Pour over vegetables, toss to coat, and serve warm or room temperature, or hell, even cold. This stuff is good any which way.
1 zucchini, medium dice
1 can chickpeas, rinsed and drained
2 garlic cloves
3 sprigs or more parsley, leaves finely chopped
2 scallions, chopped
Dressing:
1 Tbsp tahini
zest of one lemon
juice of one lemon
1 garlic clove, smashed into a paste with some salt
salt and pepper to taste
Preheat oven to 350 degrees. Spread sweet potato and zucchini pieces in a single layer on a baking sheet, and drizzle with olive oil, then sprinkle with salt and pepper. Roast about 1 hour, until soft and caramelized in spots. If vegetables get soft before they darken, pop them under the broiler for 3 minutes, and they'll get plenty brown. Remove, and set aside.
In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tsp of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit.
In a medium-large bowl, mix the chickpeas with the yams and zucchini. Salt and pepper to taste, if needed. Add the parsley.
Combine all ingredients in the dressing; if too clumpy, add water by the teaspoon until the dressing is smooth and runny. Pour over vegetables, toss to coat, and serve warm or room temperature, or hell, even cold. This stuff is good any which way.
Zucchini Breakfast Casserole Recipe
Ingredients
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Method
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Method
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
Red Pesto Ravioli Recipe
1 pound fresh cheese raviolis
12 plump, chewy sun-dried tomatoes (about 2 ounces)
2 medium cloves garlic
a couple big pinches of red pepper flakes
1/3 cup extra-virgin olive oil
1 teaspoon fresh thyme
1/8 teaspoon salt
1/4 cup walnuts or pine nuts, lightly toasted
3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
2/3 cup oven-roasted cherry tomatoes (optional)*
a bit of crumbled goat cheese
Bring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain, but reserve about one cup of the hot pasta water (important!).
In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times - see photo. Set aside.
Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top with the cherry tomatoes and a bit of crumbled goat cheese.
Serves 2 - 4.
*To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
12 plump, chewy sun-dried tomatoes (about 2 ounces)
2 medium cloves garlic
a couple big pinches of red pepper flakes
1/3 cup extra-virgin olive oil
1 teaspoon fresh thyme
1/8 teaspoon salt
1/4 cup walnuts or pine nuts, lightly toasted
3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
2/3 cup oven-roasted cherry tomatoes (optional)*
a bit of crumbled goat cheese
Bring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain, but reserve about one cup of the hot pasta water (important!).
In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times - see photo. Set aside.
Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top with the cherry tomatoes and a bit of crumbled goat cheese.
Serves 2 - 4.
*To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
Fried Tofu with Spicy Scallion Soy Sauce
serves 4
1 block of firm tofu
2 tablespoons of vegetable oil, more if needed
Sauce
2 tablespoons low sodium soy sauce (I prefer low sodium for almost all of my cooking)
2 tablespoons toasted sesame oil (Kadoya brand is my preference)
3 tablespoons chopped scallions
1-2 teaspoons of red chili powder (고추가루 gochu gahloo) - optional if you do not want spice
2 teaspoons sesame seed
Directions
Carefully slice tofu. Make one cut down the center and then cut into even 3/4 inch thick pieces. You should get about 16 pieces of tofu. On a plate, lay down a piece of paper towel. You will drain the tofu on here AFTER cooking.
In a heavy fry pan over medium high heat, heat 2 tablespoons of oil. Carefully lay down tofu pieces. CAREFUL! It can begin to splatter. Use caution. Cook until golden and crisp on one side (about 3 minutes) and carefully turn over so that it gets golden and crisp on the other side (another 3 minutes). Remove from pan and place on plate with the paper towel. (It collects the excess oil.) Repeat until all tofu is cooked.
In a small bowl, mix all the ingredients for the sauce together.
Plate the tofu on your serving dish. Carefully spoon a small amount of sauce on top of each slice of tofu. Can be served hot or warm.
1 block of firm tofu
2 tablespoons of vegetable oil, more if needed
Sauce
2 tablespoons low sodium soy sauce (I prefer low sodium for almost all of my cooking)
2 tablespoons toasted sesame oil (Kadoya brand is my preference)
3 tablespoons chopped scallions
1-2 teaspoons of red chili powder (고추가루 gochu gahloo) - optional if you do not want spice
2 teaspoons sesame seed
Directions
Carefully slice tofu. Make one cut down the center and then cut into even 3/4 inch thick pieces. You should get about 16 pieces of tofu. On a plate, lay down a piece of paper towel. You will drain the tofu on here AFTER cooking.
In a heavy fry pan over medium high heat, heat 2 tablespoons of oil. Carefully lay down tofu pieces. CAREFUL! It can begin to splatter. Use caution. Cook until golden and crisp on one side (about 3 minutes) and carefully turn over so that it gets golden and crisp on the other side (another 3 minutes). Remove from pan and place on plate with the paper towel. (It collects the excess oil.) Repeat until all tofu is cooked.
In a small bowl, mix all the ingredients for the sauce together.
Plate the tofu on your serving dish. Carefully spoon a small amount of sauce on top of each slice of tofu. Can be served hot or warm.
Braised Tofu
1 pack of firm tofu, cut in half lengthwise, and then sliced into 1/2 inch slices
2 tablespoons vegetable oil (I use canola or safflower)
1/4 cup soy sauce
1/4 cup water
2 tablespoons sesame oil
1/4 cup chopped green onions
1 tablespoon chopped garlic (about 3 cloves)
1/2 teaspoon red chili powder (gochugahloo - less or more depending on your spice tolerance.)
1 teaspoon crushed toasted sesame seed
In a heavy fry pan, heat over medium heat and add oil. Carefully add tofu slices (it can splatter so watch out!) and do not overcrowd the pan. Carefully fry tofu until it is crisp and golden brown on one side, and then flip it over to cook the other side. About 2-3 minutes per side. When they are golden, remove them from the fry pan and put on a plate. Continue until all the tofu is cooked. (This photograph is not the BEST representation of my fried tofu, but I was dealing with a sick child when I took this, so I "overcooked" some...you want golden brown not crunchy brown)
In a medium sized pot, add soy sauce, water, sesame oil, green onions, chopped garlic and chili powder. Give a quick mix. Carefully lay tofu slices into the pot.
Continue until you have added all the tofu. I try and place the tofu in a circular fashion. Do NOT worry that the braising liquid is not covering the tofu - during the cooking process it will eventually cover all of it. (Tofu releases some liquid and boiling causes the tofu to get covered.)
Place the pot over medium heat. Cover. Cook for 15 minutes over medium heat.
Serve hot!
2 tablespoons vegetable oil (I use canola or safflower)
1/4 cup soy sauce
1/4 cup water
2 tablespoons sesame oil
1/4 cup chopped green onions
1 tablespoon chopped garlic (about 3 cloves)
1/2 teaspoon red chili powder (gochugahloo - less or more depending on your spice tolerance.)
1 teaspoon crushed toasted sesame seed
In a heavy fry pan, heat over medium heat and add oil. Carefully add tofu slices (it can splatter so watch out!) and do not overcrowd the pan. Carefully fry tofu until it is crisp and golden brown on one side, and then flip it over to cook the other side. About 2-3 minutes per side. When they are golden, remove them from the fry pan and put on a plate. Continue until all the tofu is cooked. (This photograph is not the BEST representation of my fried tofu, but I was dealing with a sick child when I took this, so I "overcooked" some...you want golden brown not crunchy brown)
In a medium sized pot, add soy sauce, water, sesame oil, green onions, chopped garlic and chili powder. Give a quick mix. Carefully lay tofu slices into the pot.
Continue until you have added all the tofu. I try and place the tofu in a circular fashion. Do NOT worry that the braising liquid is not covering the tofu - during the cooking process it will eventually cover all of it. (Tofu releases some liquid and boiling causes the tofu to get covered.)
Place the pot over medium heat. Cover. Cook for 15 minutes over medium heat.
Serve hot!
Thursday, July 23, 2009
BLAT Sandwich
Avocado spread:
1 ripe avocado
1 tablespoon (or more, if avocado is less ripe) mayonnaise
1 to 2 tablespoons fresh lemon juice, depending on how lemony you like it
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
Freshly ground pepper, to taste
Sandwich
Seven strips of bacon per sandwich (which serves two)
1 large, thick slice of focaccia, sliced in half
Butter lettuce
1 large tomato, sliced
Mayonnaise
Mix together all avocado spread ingredients -- if avocado is less ripe, grind/chop it up in a food processor and mix in other ingredients.
Weave together uncooked bacon in a lattice-pattern (pictured above), place on a baking sheet and bake at 375 degrees for 15 to 20 minutes.
Lightly spread one slice of bread with mayonnaise (I prefer Japanese mayonnaise, which typically contains a small amount of rice or apple cider vinegar) and the other, thickly, with the avocado spread.
Lay the bacon patty on the bread, top with lettuce and tomato and a generous sprinkling of freshly ground pepper (if you desire) and then close the sandwich.
1 ripe avocado
1 tablespoon (or more, if avocado is less ripe) mayonnaise
1 to 2 tablespoons fresh lemon juice, depending on how lemony you like it
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
Freshly ground pepper, to taste
Sandwich
Seven strips of bacon per sandwich (which serves two)
1 large, thick slice of focaccia, sliced in half
Butter lettuce
1 large tomato, sliced
Mayonnaise
Mix together all avocado spread ingredients -- if avocado is less ripe, grind/chop it up in a food processor and mix in other ingredients.
Weave together uncooked bacon in a lattice-pattern (pictured above), place on a baking sheet and bake at 375 degrees for 15 to 20 minutes.
Lightly spread one slice of bread with mayonnaise (I prefer Japanese mayonnaise, which typically contains a small amount of rice or apple cider vinegar) and the other, thickly, with the avocado spread.
Lay the bacon patty on the bread, top with lettuce and tomato and a generous sprinkling of freshly ground pepper (if you desire) and then close the sandwich.
Wednesday, July 22, 2009
Triple-Chocolate Cheesecake
Adapted from Cooking Light
Ingredients
Crust:
1/4 cup sugar
1 tbsp. margarine, melted
1 tbsp. egg white
1 1/3 cups chocolate graham cracker crumbs (about 8 full sized crackers)
Cheesecake:
3 tbsp. dark rum (I omitted this)
3 (1 oz.) squares of semisweet or bittersweet chocolate (I used Ghirardelli 60% cacao)
1/4 cup chocolate syrup
1 (8oz.) package of nonfat cream cheese, softened (I had low-fat cream cheese, so I used that instead. It increased the calories/fat a bit, but it was also a bit creamier and denser than the nonfat version would have been.)
1 (8 oz.) package of Neufchatel cheese, softened (I had never heard of this before, but I found it right by the cream cheese at the grocery store)
1 cup sugar
2 tbsp. unsweetened cocoa
1 tsp. vanilla extract
1/4 tsp. salt
2 eggs
1/2 cup low-fat sour cream
1 tbsp. sugar
2 tsp. unsweetened cocoa
Chocolate curls/shavings (optional)
Raspberries (optional)
Process:
1. Preheat oven to 350 degrees (F). Beat sugar, margarine and egg in a small bowl until blended. Add crumbs and stir well. Firmly press mixture into bottom (and 1 inch up sides if you want to attempt it) of an 8-inch or 10-inch springform pan coated with cooking spray. Bake for 10 minutes and let cool. Turn oven down to 300 degrees (F).
2. Combine rum (if using) and chocolate squares in the top of a double boiler or over low heat. Cook until chocolate melts, stirring frequently. Remove from heat and add chocolate syrup, stirring until smooth.
3. In a large bowl, beat cheeses with a mixer at medium speed until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt and beat until smooth. Add chocolate mixture and beat at low speed until well-blended. Add eggs, 1 at a time, mixing well after each addition.
4. Pour into the crust and bake for 40 minutes or until almost set (it should giggle just a little if you tap the pan). Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa and stir well. Turn oven off and take out the cheesecake. Spread sour cream mixture over cheesecake and put back in the still warm (but turned off) oven. Let stand for 45 minutes in the oven with door closed. Remove cheesecake and let cool to room temperature. Cover and chill at least 8 hours. Remove from springform pan and garnish with chocolate curls and raspberries.
Ingredients
Crust:
1/4 cup sugar
1 tbsp. margarine, melted
1 tbsp. egg white
1 1/3 cups chocolate graham cracker crumbs (about 8 full sized crackers)
Cheesecake:
3 tbsp. dark rum (I omitted this)
3 (1 oz.) squares of semisweet or bittersweet chocolate (I used Ghirardelli 60% cacao)
1/4 cup chocolate syrup
1 (8oz.) package of nonfat cream cheese, softened (I had low-fat cream cheese, so I used that instead. It increased the calories/fat a bit, but it was also a bit creamier and denser than the nonfat version would have been.)
1 (8 oz.) package of Neufchatel cheese, softened (I had never heard of this before, but I found it right by the cream cheese at the grocery store)
1 cup sugar
2 tbsp. unsweetened cocoa
1 tsp. vanilla extract
1/4 tsp. salt
2 eggs
1/2 cup low-fat sour cream
1 tbsp. sugar
2 tsp. unsweetened cocoa
Chocolate curls/shavings (optional)
Raspberries (optional)
Process:
1. Preheat oven to 350 degrees (F). Beat sugar, margarine and egg in a small bowl until blended. Add crumbs and stir well. Firmly press mixture into bottom (and 1 inch up sides if you want to attempt it) of an 8-inch or 10-inch springform pan coated with cooking spray. Bake for 10 minutes and let cool. Turn oven down to 300 degrees (F).
2. Combine rum (if using) and chocolate squares in the top of a double boiler or over low heat. Cook until chocolate melts, stirring frequently. Remove from heat and add chocolate syrup, stirring until smooth.
3. In a large bowl, beat cheeses with a mixer at medium speed until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt and beat until smooth. Add chocolate mixture and beat at low speed until well-blended. Add eggs, 1 at a time, mixing well after each addition.
4. Pour into the crust and bake for 40 minutes or until almost set (it should giggle just a little if you tap the pan). Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa and stir well. Turn oven off and take out the cheesecake. Spread sour cream mixture over cheesecake and put back in the still warm (but turned off) oven. Let stand for 45 minutes in the oven with door closed. Remove cheesecake and let cool to room temperature. Cover and chill at least 8 hours. Remove from springform pan and garnish with chocolate curls and raspberries.
Saturday, July 18, 2009
Chinese Scallion Pancakes
From E-Curry
Ingredients: (makes 4-5 pancakes)
2 cups all purpose flour
1 cup boiling water
1/2 cup finely chopped Green Onions/Spring Onions/Scallions
1 Teaspoon minced Fresh Ginger
2 tablespoon oil - to brush on the rolled dough
1/2 cup canola oil or any cooking oil
Salt and black pepper to taste
For the Ginger Dipping Sauce :
1/4 cup thin soy sauce
2 teaspoon vinegar
1/4 cup sliced scallion/green onion - the green part finely chopped
1.5 teaspoon minced ginger
1 teaspoon red pepper flakes OR Finely Chopped Green Hot peppers
1 teaspoon sugar
Preparation:
Preparing the Pancakes:
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon or a spatula. Keep adding water until a ball is formed. Knead to make an smooth & soft dough. Let ball of dough rest for about 30 minutes and cover with damp cloth.
Mix the scallions, ginger Salt & black pepper in a bowl. Set aside.
On a floured surface, roll out dough into a thin round/rectangle. Brush on oil, cover with scallion mix. Carefully roll dough like a tube.
Squeeze with your finger tips & close both ends. Twist a few times & make a spiral out of this like a snail.
Flatten the snails with the palm & carefully roll them out to achieve a 5 to 6 inch pancake.
In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
Preparing the Dipping Sauce:
Combine all ingredients of the Dipping Sauce & mix them well.
Serve the warm pancake wedges with the dipping sauce.
Ingredients: (makes 4-5 pancakes)
2 cups all purpose flour
1 cup boiling water
1/2 cup finely chopped Green Onions/Spring Onions/Scallions
1 Teaspoon minced Fresh Ginger
2 tablespoon oil - to brush on the rolled dough
1/2 cup canola oil or any cooking oil
Salt and black pepper to taste
For the Ginger Dipping Sauce :
1/4 cup thin soy sauce
2 teaspoon vinegar
1/4 cup sliced scallion/green onion - the green part finely chopped
1.5 teaspoon minced ginger
1 teaspoon red pepper flakes OR Finely Chopped Green Hot peppers
1 teaspoon sugar
Preparation:
Preparing the Pancakes:
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon or a spatula. Keep adding water until a ball is formed. Knead to make an smooth & soft dough. Let ball of dough rest for about 30 minutes and cover with damp cloth.
Mix the scallions, ginger Salt & black pepper in a bowl. Set aside.
On a floured surface, roll out dough into a thin round/rectangle. Brush on oil, cover with scallion mix. Carefully roll dough like a tube.
Squeeze with your finger tips & close both ends. Twist a few times & make a spiral out of this like a snail.
Flatten the snails with the palm & carefully roll them out to achieve a 5 to 6 inch pancake.
In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
Preparing the Dipping Sauce:
Combine all ingredients of the Dipping Sauce & mix them well.
Serve the warm pancake wedges with the dipping sauce.
Friday, July 17, 2009
Chocolate Yogurt Snack Cakes
Makes 12 cupcake-sized snack cakes
7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)
3. In another bowl, mix the remaining 1/4 cup oil with yougurt, sugar, eggs and vanilla and almond extracts.
4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.
5. Divide the batter among the muffin or springform cups and bake for 20 to 25 minutes (less for mini-springforms, more for muffins, though your oven may vary) or until they feel barely set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.
Do ahead: These cakes can be stored in an airtight container at room temperature for four days.
7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)
3. In another bowl, mix the remaining 1/4 cup oil with yougurt, sugar, eggs and vanilla and almond extracts.
4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.
5. Divide the batter among the muffin or springform cups and bake for 20 to 25 minutes (less for mini-springforms, more for muffins, though your oven may vary) or until they feel barely set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.
Do ahead: These cakes can be stored in an airtight container at room temperature for four days.
Blueberry Boy Bait
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Thursday, July 16, 2009
Apple & Blueberry Shortcake
from Bill's Food, by Bill Granger*
4 large Granny Smith apples
finely grated zest from 1 lemon
2 tbsp sugar
125g (4 1/2 oz) unsalted butter
125g (1/2 cup) caster (superfine) sugar
1 egg
185g (1 1/2 cups) plain (all-purpose) flour
1 tsp baking powder
155g (1 cup) blueberries
demerara or granulated sugar, for sprinkling
Peel and core the apples, then cut into about 16 slices. Put the apples, lemon zest, the 2 tablespoons of sugar, and 2 tablespoons of water into a medium saucepan, then cover and stew over a low heat for about 10 minutes, until the apples are soft but not mushy. Allow to cool.
Cream the butter and caster sugar together in a bowl until fluffy and smooth. Add the egg and mix well. Sift the flour and baking baking powder into the mixture and stir until combined. Turn onto a lightly floured surface and knead until smooth. Divide into two and refrigerate for 30 minutes.
Preheat the oven to 180°C / 350°F / gas 4. Roll each half of cake dough into a circle approximately 22cm (8 1/2 inch) across. Press one circle into a 24cm (9 inch) non-stick springform cake tin. Spread the apples over the dough, leaving a small border around the edge. Sprinkle with blueberries. Place the other round of dough on top and press the edges together. Brush with water and sprinkle with sugar.
Bake for 35 to 40 minutes, then allow to cool in the tin for 20 minutes before removing. Serve with cream or vanilla ice cream. Serves 8 to 10.
4 large Granny Smith apples
finely grated zest from 1 lemon
2 tbsp sugar
125g (4 1/2 oz) unsalted butter
125g (1/2 cup) caster (superfine) sugar
1 egg
185g (1 1/2 cups) plain (all-purpose) flour
1 tsp baking powder
155g (1 cup) blueberries
demerara or granulated sugar, for sprinkling
Peel and core the apples, then cut into about 16 slices. Put the apples, lemon zest, the 2 tablespoons of sugar, and 2 tablespoons of water into a medium saucepan, then cover and stew over a low heat for about 10 minutes, until the apples are soft but not mushy. Allow to cool.
Cream the butter and caster sugar together in a bowl until fluffy and smooth. Add the egg and mix well. Sift the flour and baking baking powder into the mixture and stir until combined. Turn onto a lightly floured surface and knead until smooth. Divide into two and refrigerate for 30 minutes.
Preheat the oven to 180°C / 350°F / gas 4. Roll each half of cake dough into a circle approximately 22cm (8 1/2 inch) across. Press one circle into a 24cm (9 inch) non-stick springform cake tin. Spread the apples over the dough, leaving a small border around the edge. Sprinkle with blueberries. Place the other round of dough on top and press the edges together. Brush with water and sprinkle with sugar.
Bake for 35 to 40 minutes, then allow to cool in the tin for 20 minutes before removing. Serve with cream or vanilla ice cream. Serves 8 to 10.
French Garlic Prawns Recipe
(Adapted from The Food of France)
Serves 4
Ingredients
24 large prawns
6 garlic cloves, crushed
1-2 small red chillies, very finely chopped
250 ml olive oil
60 g butter
2 tbps chopped parsley
Method
Peel and devein the prawns, leaving the tails intact.
Preheat the oven to 220C (425F). Sprinkle the garlic and chilli into four cast iron or gratin dishes. Divide the oil and butter among the dishes.
Put the dishes on a baking tray in the oven and heat for about 6 minutes, or until the butter has melted.
Divide the prawns among the dishes (put them in carefully, without splashing yourself with hot oil) and bake for about 7 minutes, or until the prawns are pink and tender.
Sprinkle with parsley and serve immediately with crusty bread.
Serves 4
Ingredients
24 large prawns
6 garlic cloves, crushed
1-2 small red chillies, very finely chopped
250 ml olive oil
60 g butter
2 tbps chopped parsley
Method
Peel and devein the prawns, leaving the tails intact.
Preheat the oven to 220C (425F). Sprinkle the garlic and chilli into four cast iron or gratin dishes. Divide the oil and butter among the dishes.
Put the dishes on a baking tray in the oven and heat for about 6 minutes, or until the butter has melted.
Divide the prawns among the dishes (put them in carefully, without splashing yourself with hot oil) and bake for about 7 minutes, or until the prawns are pink and tender.
Sprinkle with parsley and serve immediately with crusty bread.
Tuesday, July 14, 2009
Scallops with corn salsa and cilantro pesto
Seared Scallops
1 pound sea scallops, about 12 large
2 teaspoons olive oil
coarse sea salt
freshly ground black pepper
Remove the small side muscle from each scallop. Rinse with cold water and pat dry.Warm oil in a large heavy-bottomed skillet on high heat. Salt and pepper the scallops. Add scallops to very hot pan at least an inch apart from one another. Sear the scallops for 2 minutes per side. The scallops should have a golden crust on each side. Serve immediately. Yield: 4 servings.
Corn Salsa
2 ears sweet corn, sliced from the cob
1 small red onion, finely chopped
1 orange bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1 tablespoon chopped cilantro
2 tablespoons lime juice (about 1 lime)
coarse sea salt
freshly ground black pepper
In a pot of simmering water, blanch the corn for 2 minutes. Alternatively, in a heat-proof bowl, cook the corn for 2 minutes in the microwave on high.Combine corn, onion, peppers, cilantro, and lime juice. Season with salt and pepper. Serve warm or cold. Yield: 4 servings.
Cilantro Pesto
1 bunch cilantro, stems removed
1/2 cup pine nuts
1/2 cup olive oil
coarse sea salt
Add cilantro and pine nuts to a food processor and pulse until thoroughly combined. Drizzle in oil and process until smooth. Season with salt. Leftover pesto can be stored in a tightly sealed container in the refrigerator for up to 1 month or frozen in a resealable plastic bag. Yield: 1 cup.
1 pound sea scallops, about 12 large
2 teaspoons olive oil
coarse sea salt
freshly ground black pepper
Remove the small side muscle from each scallop. Rinse with cold water and pat dry.Warm oil in a large heavy-bottomed skillet on high heat. Salt and pepper the scallops. Add scallops to very hot pan at least an inch apart from one another. Sear the scallops for 2 minutes per side. The scallops should have a golden crust on each side. Serve immediately. Yield: 4 servings.
Corn Salsa
2 ears sweet corn, sliced from the cob
1 small red onion, finely chopped
1 orange bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1 tablespoon chopped cilantro
2 tablespoons lime juice (about 1 lime)
coarse sea salt
freshly ground black pepper
In a pot of simmering water, blanch the corn for 2 minutes. Alternatively, in a heat-proof bowl, cook the corn for 2 minutes in the microwave on high.Combine corn, onion, peppers, cilantro, and lime juice. Season with salt and pepper. Serve warm or cold. Yield: 4 servings.
Cilantro Pesto
1 bunch cilantro, stems removed
1/2 cup pine nuts
1/2 cup olive oil
coarse sea salt
Add cilantro and pine nuts to a food processor and pulse until thoroughly combined. Drizzle in oil and process until smooth. Season with salt. Leftover pesto can be stored in a tightly sealed container in the refrigerator for up to 1 month or frozen in a resealable plastic bag. Yield: 1 cup.
Faux Red Lobster Biscuits
Ingredients:
2 cups Bisquick
1/2 tsp garlic powder
1 tsp Lawry’s garlic salt
1/2 tsp onion powder
1 1/2 cup grated cheese
2/3 cup (butter) milk
3 tbsp butter
2 tsp oregano
Optional: 4 sun-dried tomatoes (on oil)
Directions:
I started by grating about 1 1/2 cup of cheese. The original recipe calls for sharp cheddar, but well, that would make it pretty expensive biscuits for me so I opted for sharp Gouda in stead. Go with your cheese of choice.
Next, dump 2 cups of Bisquick into a big bowl, add 1/2 tsp garlic powder, 1/2 a tsp onion powder and the grated cheese and stir to combine.
(Tip: No Bisquick? Simply cut 1/3 cup Crisco (or 1/2 a cup butter) in with 2 cups of flour and add 1tsp baking powder, 1 tsp sugar and 1/2 tsp salt.)
Here’s my own addition. The biscuits are great with just cheese, but oh boy, this raises them to a whole new level. I’ve finely chopped 4 sun-dried tomatoes and added them to the mix.
Pour in 2/3 cup of butter milk or regular milk; I prefer butter milk. Mix until you end up with a firm dough, but don’t over-mix.
Drop spoonsful of dough on a baking sheet you’ve lined with grease-proof baking paper. Shape them up with your fingers a bit. My dough was enough for 12 large biscuits.
Melt about 2 oz of butter and whisk in 1/2 to 1 tsp garlic salt (I like a salty outer layer) and 2 tsp oregano.
Lightly brush the biscuits with 50% of the butter mix.
Bake them in a preheated oven at 400F (200C) for 10 to 15 minutes, depending on the size of your biscuits. Until they’re golden brown.
Remove the biscuits from the oven and brush them with the remaining butter.
2 cups Bisquick
1/2 tsp garlic powder
1 tsp Lawry’s garlic salt
1/2 tsp onion powder
1 1/2 cup grated cheese
2/3 cup (butter) milk
3 tbsp butter
2 tsp oregano
Optional: 4 sun-dried tomatoes (on oil)
Directions:
I started by grating about 1 1/2 cup of cheese. The original recipe calls for sharp cheddar, but well, that would make it pretty expensive biscuits for me so I opted for sharp Gouda in stead. Go with your cheese of choice.
Next, dump 2 cups of Bisquick into a big bowl, add 1/2 tsp garlic powder, 1/2 a tsp onion powder and the grated cheese and stir to combine.
(Tip: No Bisquick? Simply cut 1/3 cup Crisco (or 1/2 a cup butter) in with 2 cups of flour and add 1tsp baking powder, 1 tsp sugar and 1/2 tsp salt.)
Here’s my own addition. The biscuits are great with just cheese, but oh boy, this raises them to a whole new level. I’ve finely chopped 4 sun-dried tomatoes and added them to the mix.
Pour in 2/3 cup of butter milk or regular milk; I prefer butter milk. Mix until you end up with a firm dough, but don’t over-mix.
Drop spoonsful of dough on a baking sheet you’ve lined with grease-proof baking paper. Shape them up with your fingers a bit. My dough was enough for 12 large biscuits.
Melt about 2 oz of butter and whisk in 1/2 to 1 tsp garlic salt (I like a salty outer layer) and 2 tsp oregano.
Lightly brush the biscuits with 50% of the butter mix.
Bake them in a preheated oven at 400F (200C) for 10 to 15 minutes, depending on the size of your biscuits. Until they’re golden brown.
Remove the biscuits from the oven and brush them with the remaining butter.
General Tso's Chicken
adapted from Coup De Pouce Magazine (seen on La Table de Nana)
1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoons olive oil
1 tablespoon sesame oil
6-8 spring green onions, chopped
3 tablespoons fresh ginger, finely chopped or grated
hot pepper flakes (optional)
Mix together the first 6 ingredients (through the water) and set aside. This is the sauce.
Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.
Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with green onion tops and red pepper flakes, if desired.
1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoons olive oil
1 tablespoon sesame oil
6-8 spring green onions, chopped
3 tablespoons fresh ginger, finely chopped or grated
hot pepper flakes (optional)
Mix together the first 6 ingredients (through the water) and set aside. This is the sauce.
Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.
Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with green onion tops and red pepper flakes, if desired.
Zucchini and spinach curry
Serves 4
2 tbs olive oil
1 medium onion, chopped
1 slice (about 1 1/2 inch thick) fresh ginger, peeled and grated
3 cloves garlic, minced
2 tsps ground cumin
2 tsps ground turmeric
1 tsp ground coriander
1/2 tsp red pepper flakes (or more if you want the curry to be spicy)
1 cup uncooked red lentils
3/4 lb zucchini, cut into 1/2 inch rounds
3 cups baby spinach1 quart chicken stock
1 can chopped tomatoes, including the liquid from the cansalt and pepper to taste
fresh coriander (cilantro) chopped, to serve
Heat the oil in a large soup pot. Add the onions and ginger and cook for 5 minutes. Add the garlic and cook for a further minute. Add the cumin, turmeric, coriander and pepper flakes. Cook these together until the onion is soft. It will be dry and paste-like.
Add the lentils, zucchini and tomatoes to the pan and stir to combine with the spices. Cook for 3-4 minutes. Add the stock and bring to a boil. Reduce the heat and allow to simmer for 45 minutes, stirring occasionally. About 10 minutes before you’re ready to serve, add the spinach and allow to wilt down into the curry. Before serving check the seasoning and add salt and pepper as needed (I added plenty of both at this stage.)
Serve in bowls, topped with chopped coriander and with flat breads for scooping.
2 tbs olive oil
1 medium onion, chopped
1 slice (about 1 1/2 inch thick) fresh ginger, peeled and grated
3 cloves garlic, minced
2 tsps ground cumin
2 tsps ground turmeric
1 tsp ground coriander
1/2 tsp red pepper flakes (or more if you want the curry to be spicy)
1 cup uncooked red lentils
3/4 lb zucchini, cut into 1/2 inch rounds
3 cups baby spinach1 quart chicken stock
1 can chopped tomatoes, including the liquid from the cansalt and pepper to taste
fresh coriander (cilantro) chopped, to serve
Heat the oil in a large soup pot. Add the onions and ginger and cook for 5 minutes. Add the garlic and cook for a further minute. Add the cumin, turmeric, coriander and pepper flakes. Cook these together until the onion is soft. It will be dry and paste-like.
Add the lentils, zucchini and tomatoes to the pan and stir to combine with the spices. Cook for 3-4 minutes. Add the stock and bring to a boil. Reduce the heat and allow to simmer for 45 minutes, stirring occasionally. About 10 minutes before you’re ready to serve, add the spinach and allow to wilt down into the curry. Before serving check the seasoning and add salt and pepper as needed (I added plenty of both at this stage.)
Serve in bowls, topped with chopped coriander and with flat breads for scooping.
Saturday, July 11, 2009
Broccoli Quiche with Monterry Jack and Cheddar
Serves 4-6
Ingredients
1/2 cup of diced onion
1 tsp olive oil
1 generous cup of broccoli florets
3 large eggs
1 cup heavy cream
1/2 cup whole milk
pinch of freshly ground nutmeg
salt and pepper to taste
1/3 cup shredded Monterrey Jack cheese
1/3 cup shredded Cheddar Cheese
1 frozen, 9-inch deep-dish pie crust, thawed
Method
1. Pull the pie crust out of the freezer to let it thaw and preheat your oven to 400˚F.
2. Heat olive oil in a small frying pan and sautée onions gently until starting to brown, about 8 minutes.
3. Pick over the broccoli florets and trim to them to ensure that they are small enough and of uniform size. Bring a small amount of water to boil in a small saucepan and add the broccoli florets. Boil/steam for 2 minutes tops. Remove from heat, drain water and set aside.
4. Beat together the eggs, cream, milk, salt, pepper and nutmeg. Leave on counter during the rest of the preparation to allow it to come to room temperature.
5. Prick the bottom of the pie crust to prevent air bubbles from forming. Bake crust for 11-15 minutes or until golden brown. Remove from oven and allow to cool.
6. Change oven temperature to 375˚F. Spread cheeses evenly along the bottom of the pie crust. Distribute broccoli florets and cooked onions evenly over the cheese. Pour milk and egg mixture on top. Season with a bit more salt and pepper. Place on a baking sheet and bake for 35 - 40 minutes. Allow to cool a bit before serving. I actually turned off my oven a few minutes early and allowed the quiche to sit in the cooling oven for awhile, which kept it warm and cooking without overdoing it.
Ingredients
1/2 cup of diced onion
1 tsp olive oil
1 generous cup of broccoli florets
3 large eggs
1 cup heavy cream
1/2 cup whole milk
pinch of freshly ground nutmeg
salt and pepper to taste
1/3 cup shredded Monterrey Jack cheese
1/3 cup shredded Cheddar Cheese
1 frozen, 9-inch deep-dish pie crust, thawed
Method
1. Pull the pie crust out of the freezer to let it thaw and preheat your oven to 400˚F.
2. Heat olive oil in a small frying pan and sautée onions gently until starting to brown, about 8 minutes.
3. Pick over the broccoli florets and trim to them to ensure that they are small enough and of uniform size. Bring a small amount of water to boil in a small saucepan and add the broccoli florets. Boil/steam for 2 minutes tops. Remove from heat, drain water and set aside.
4. Beat together the eggs, cream, milk, salt, pepper and nutmeg. Leave on counter during the rest of the preparation to allow it to come to room temperature.
5. Prick the bottom of the pie crust to prevent air bubbles from forming. Bake crust for 11-15 minutes or until golden brown. Remove from oven and allow to cool.
6. Change oven temperature to 375˚F. Spread cheeses evenly along the bottom of the pie crust. Distribute broccoli florets and cooked onions evenly over the cheese. Pour milk and egg mixture on top. Season with a bit more salt and pepper. Place on a baking sheet and bake for 35 - 40 minutes. Allow to cool a bit before serving. I actually turned off my oven a few minutes early and allowed the quiche to sit in the cooling oven for awhile, which kept it warm and cooking without overdoing it.
Summer Chicken Salad with Green Apple Vinaigrette
Inspired by Gourmet’s Walnut Chicken Salad
TBL = tbsp
2 skinless boneless chicken breast halves (about 1 pound)
2 1/2 tsp salt
6-8 peppercorns (or a few fresh grinds)
2 TBL fresh lemon juice
1 1/2 tsp agave nectar
2 TBL finely chopped shallot
5 TBL olive oil
3 TBL grated Granny Smith apple
1 large Granny Smith apple, chopped
1 small head Boston or Bibb lettuce*
1/2 cup walnuts, roughly chopped and toasted
Directions:
- To poach the chicken:
Bring 2 inches of water (enough to completely cover the chicken breasts) with 2 teaspoons salt and peppercorns to a boil in a large, heavy saucepan. Once the water is boiling, carefully add the chicken and immediately reduce the heat to simmer. Partially cover the saucepan and poach until the chicken is cooked through, roughly 12 to 14 minutes. Let the chicken sit for a few minutes before chopping into bite-sized pieces or shredding with a fork.
- To make the dressing:
Whisk together lemon juice, agave nectar and 1/2 teaspoon salt in a bowl until the agave and salt have dissolved. Whisk in the finely diced shallot and, slowly while continuing to whisk, pour in the oil. Finally, whisk in grated apple.
- To assemble the salad:
In a large bowl combine the chopped or shredded chicken, walnuts and chopped apples. Toss with half of the dressing. Arrange lettuce across one large platter or divide between individual serving plates. Spoon the chicken/walnut mixture on top of the lettuce. Drizzle with remaining vinaigrette.
* Note: The whole leaf lettuce can be a bit intimidating. We found ourselves needing knives to cut it apart. I would suggest chopping the lettuce and tossing it all together if you are looking for a fork-friendly salad.
TBL = tbsp
2 skinless boneless chicken breast halves (about 1 pound)
2 1/2 tsp salt
6-8 peppercorns (or a few fresh grinds)
2 TBL fresh lemon juice
1 1/2 tsp agave nectar
2 TBL finely chopped shallot
5 TBL olive oil
3 TBL grated Granny Smith apple
1 large Granny Smith apple, chopped
1 small head Boston or Bibb lettuce*
1/2 cup walnuts, roughly chopped and toasted
Directions:
- To poach the chicken:
Bring 2 inches of water (enough to completely cover the chicken breasts) with 2 teaspoons salt and peppercorns to a boil in a large, heavy saucepan. Once the water is boiling, carefully add the chicken and immediately reduce the heat to simmer. Partially cover the saucepan and poach until the chicken is cooked through, roughly 12 to 14 minutes. Let the chicken sit for a few minutes before chopping into bite-sized pieces or shredding with a fork.
- To make the dressing:
Whisk together lemon juice, agave nectar and 1/2 teaspoon salt in a bowl until the agave and salt have dissolved. Whisk in the finely diced shallot and, slowly while continuing to whisk, pour in the oil. Finally, whisk in grated apple.
- To assemble the salad:
In a large bowl combine the chopped or shredded chicken, walnuts and chopped apples. Toss with half of the dressing. Arrange lettuce across one large platter or divide between individual serving plates. Spoon the chicken/walnut mixture on top of the lettuce. Drizzle with remaining vinaigrette.
* Note: The whole leaf lettuce can be a bit intimidating. We found ourselves needing knives to cut it apart. I would suggest chopping the lettuce and tossing it all together if you are looking for a fork-friendly salad.
Stuffed Bell Peppers
Ingredients
10 Medium Bell Peppers
220 g Monterey Jack Cheese, grated
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Beef Mixtures
400 g Ground Beef
8 Sun-dried Tomatoes in oil, chopped
4 cloves Garlic, finely chopped
1 Large Yellow Onion, finely chopped
2 tsp Dried Parsley
1 Cup Fresh Basil Leaves, torn
1 Can (28 Fl oz) Whole Tomato, crushed and drained
2 Tbsp Tomato Paste
1 Tbsp Chili Flakes
3 Tbsp Olive Oil
Sea salt to taste
Freshly Ground Black Pepper
Method
Prepare the beef mixtures:
In a large saucepan, heat the olive oil over a medium heat. Add the onion, garlic and sauté until translucent, for about 10 minutes.
Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, chili flakes, parsley, and give it a quick stir. Mix in the can tomatoes, tomato paste, and basil leaves and cook for another 10 minutes. Season the beef mixtures with salt and pepper. Remove from the heat and set aside.
Preheat oven to 205˚C/400˚F.
Clean the peppers, sliced the top off (reserved), discard the cores and dry with paper towels.Brush the peppers with olive oil on the outsides. Fill the beef mixture in to the peppers and top with the cheeses. Lightly oil a baking tray, place peppers and the reserved top besides them. Roast for about 25 minutes or until the cheese have melted and light brown in color. Remove from the oven. Let it cool slightly before serving.
10 Medium Bell Peppers
220 g Monterey Jack Cheese, grated
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Beef Mixtures
400 g Ground Beef
8 Sun-dried Tomatoes in oil, chopped
4 cloves Garlic, finely chopped
1 Large Yellow Onion, finely chopped
2 tsp Dried Parsley
1 Cup Fresh Basil Leaves, torn
1 Can (28 Fl oz) Whole Tomato, crushed and drained
2 Tbsp Tomato Paste
1 Tbsp Chili Flakes
3 Tbsp Olive Oil
Sea salt to taste
Freshly Ground Black Pepper
Method
Prepare the beef mixtures:
In a large saucepan, heat the olive oil over a medium heat. Add the onion, garlic and sauté until translucent, for about 10 minutes.
Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, chili flakes, parsley, and give it a quick stir. Mix in the can tomatoes, tomato paste, and basil leaves and cook for another 10 minutes. Season the beef mixtures with salt and pepper. Remove from the heat and set aside.
Preheat oven to 205˚C/400˚F.
Clean the peppers, sliced the top off (reserved), discard the cores and dry with paper towels.Brush the peppers with olive oil on the outsides. Fill the beef mixture in to the peppers and top with the cheeses. Lightly oil a baking tray, place peppers and the reserved top besides them. Roast for about 25 minutes or until the cheese have melted and light brown in color. Remove from the oven. Let it cool slightly before serving.
Tod Mun Pla (Thai Fish Cakes)
(makes 4 appetizer sized servings or 2 light meal sized servings)
Ingredients:
1 pound white fish (cut into small pieces) - could be tilapia
1 egg (lightly beaten)
1/2 cup long beans (thinly sliced)
3 kaffir lime leaves (thinly sliced)
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
2 tablespoons cilantro (chopped)
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
peanut oil for frying
Directions:
1. Mix everything for the cakes in a large bowl by hand until sticky.
2. Form into small 3 inch diameter cakes.
3. Fry in oil until golden brown on both sides.
Cucumber Dipping Sauce
Ingredients:
1/4 cup water
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cucumber (seeded and sliced)
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
1 tablespoon cilantro (chopped)
1 tablespoon peanuts (roasted and finely chopped)
Directions:
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
2. Allow the vinegar mixture to cool.
3. Mix everything.
Ingredients:
1 pound white fish (cut into small pieces) - could be tilapia
1 egg (lightly beaten)
1/2 cup long beans (thinly sliced)
3 kaffir lime leaves (thinly sliced)
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
2 tablespoons cilantro (chopped)
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
peanut oil for frying
Directions:
1. Mix everything for the cakes in a large bowl by hand until sticky.
2. Form into small 3 inch diameter cakes.
3. Fry in oil until golden brown on both sides.
Cucumber Dipping Sauce
Ingredients:
1/4 cup water
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cucumber (seeded and sliced)
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
1 tablespoon cilantro (chopped)
1 tablespoon peanuts (roasted and finely chopped)
Directions:
1. Heat the water, vinegar and sugar in a sauce pan until the sugar dissolves.
2. Allow the vinegar mixture to cool.
3. Mix everything.
Peppery Bacon and Cheddar Scones
Adapted from Rebecca Rather’s “The Pastry Queen”
Makes 8 to 10 scones
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2-3 teaspoons freshly ground black pepper
1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
1 1/2 cups grated Cheddar cheese (or Monterey Jack, Havarti, Habanero Cheddar, etc.)
4 green onions
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk (substitute half the amount with cream for a richer scone)
1 large egg
2 tablespoons water
1. Preheat the oven to 400 degrees F. In a large bowl, stir together the flour, baking powder, salt and pepper.
2. Cut in the butter with a pastry blender or two knives until the mixture is crumbly and studded with flour-butter bits the size of peas.
3. Stir in the cheese until just blended.
4. Add the green onions, bacon and 3/4 cup buttermilk. Mix just until the ingredients are incorporated. If dough is too dry to hold together, add the remaining buttermilk, 1 tablespoon at a time, until the dough can be formed into a ball. Stir as little as possible to ensure a light-textured scone.
5. Place the dough on a lightly floured surface, and pat it into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges.
6. Whisk the egg and water together in a small bowl. Brush each wedge with the egg wash. Place the scones on an ungreased baking sheet, and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
Makes 8 to 10 scones
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2-3 teaspoons freshly ground black pepper
1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
1 1/2 cups grated Cheddar cheese (or Monterey Jack, Havarti, Habanero Cheddar, etc.)
4 green onions
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk (substitute half the amount with cream for a richer scone)
1 large egg
2 tablespoons water
1. Preheat the oven to 400 degrees F. In a large bowl, stir together the flour, baking powder, salt and pepper.
2. Cut in the butter with a pastry blender or two knives until the mixture is crumbly and studded with flour-butter bits the size of peas.
3. Stir in the cheese until just blended.
4. Add the green onions, bacon and 3/4 cup buttermilk. Mix just until the ingredients are incorporated. If dough is too dry to hold together, add the remaining buttermilk, 1 tablespoon at a time, until the dough can be formed into a ball. Stir as little as possible to ensure a light-textured scone.
5. Place the dough on a lightly floured surface, and pat it into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges.
6. Whisk the egg and water together in a small bowl. Brush each wedge with the egg wash. Place the scones on an ungreased baking sheet, and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
Asparagus, beef and mushroom stirfry
Ingredients:
1 pound beef (thinly sliced)
3 tablespoons soy sauce
3 tablespoons shao xing Chinese cooking wine (or cooking sherry)
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon cornstarch
1 tablespoon oil
1 tablespoon oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
2 tablespoons fermented black beans (soaked in water and chopped)
1 pound asparagus (sliced into bite sized pieces)
1 pound shiitake mushrooms (stems removed and sliced)
1 tablespoon chili sauce (optional)
1/2 cup chicken stock
1 teaspoon sesame oil* soy sauce to taste
Directions:
1. Marinate the beef in the soy sauce, rice wine, garlic, ginger, and cornstarch while you chop everything.
2. Heat the oil in a pan.
3. Add the beef and its marinade and saute the until almost cooked and set aside.
4. Heat the oil in the pan.
5. Add the garlic, ginger and fermented black beans and saute until fragrant, about 1 minute.
6. Add the mushrooms and saute until soft, about 3-4 minutes.
7. Add the asparagus and saute for 1-2 minutes.
8. Add the chili sauce, beef and chicken stock.
9. Cover and simmer for a few minutes.
10. Add the sesame oil and season with soy sauce to taste.
1 pound beef (thinly sliced)
3 tablespoons soy sauce
3 tablespoons shao xing Chinese cooking wine (or cooking sherry)
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon cornstarch
1 tablespoon oil
1 tablespoon oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
2 tablespoons fermented black beans (soaked in water and chopped)
1 pound asparagus (sliced into bite sized pieces)
1 pound shiitake mushrooms (stems removed and sliced)
1 tablespoon chili sauce (optional)
1/2 cup chicken stock
1 teaspoon sesame oil* soy sauce to taste
Directions:
1. Marinate the beef in the soy sauce, rice wine, garlic, ginger, and cornstarch while you chop everything.
2. Heat the oil in a pan.
3. Add the beef and its marinade and saute the until almost cooked and set aside.
4. Heat the oil in the pan.
5. Add the garlic, ginger and fermented black beans and saute until fragrant, about 1 minute.
6. Add the mushrooms and saute until soft, about 3-4 minutes.
7. Add the asparagus and saute for 1-2 minutes.
8. Add the chili sauce, beef and chicken stock.
9. Cover and simmer for a few minutes.
10. Add the sesame oil and season with soy sauce to taste.
Friday, July 10, 2009
New England Clam Chowder
Ingredients:
1/4 cup salt pork, diced
2 tablespoons butter
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups potatoes, peeled and diced
2 cups canned clam juice
2 cups fresh or frozen clams, chopped
1 cup half and half
Salt, pepper, hot sauce and Worcestershire sauce, to taste
Directions:
In a large pot over medium-low heat, render the salt pork until it is crispy, about 5 minutes.
Add the butter, and melt. Add onion and celery, and cook until translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly, for 2 to 3 minutes.
Add the thyme, potatoes, and clam juice, and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.
Add the clams and bring quickly to a boil, stirring almost constantly.
Add the half and half and bring quickly to a boil. Season with salt, pepper, hot sauce, and Worcestershire sauce. Serve immediately.
Makes 1 1/2 quarts, about six 1-cup servings.
1/4 cup salt pork, diced
2 tablespoons butter
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups potatoes, peeled and diced
2 cups canned clam juice
2 cups fresh or frozen clams, chopped
1 cup half and half
Salt, pepper, hot sauce and Worcestershire sauce, to taste
Directions:
In a large pot over medium-low heat, render the salt pork until it is crispy, about 5 minutes.
Add the butter, and melt. Add onion and celery, and cook until translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly, for 2 to 3 minutes.
Add the thyme, potatoes, and clam juice, and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.
Add the clams and bring quickly to a boil, stirring almost constantly.
Add the half and half and bring quickly to a boil. Season with salt, pepper, hot sauce, and Worcestershire sauce. Serve immediately.
Makes 1 1/2 quarts, about six 1-cup servings.
Tuesday, July 7, 2009
Blueberry scones
Ingredients:
2 cups plus 1/4 cup all-purpose flour
1/8 cup sugar
1 tablespoons baking powder
1 teaspoons kosher salt
zest of 1 orange and 1 lemon
3/8 pound (1.5 stick) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup fresh blueberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/8 cup raw (turbinado sugar) for sprinkling
Directions:
Preheat the oven to 400 degrees F.
In the bowl, mix 2 cups of flour, 1/8 cup sugar, the baking powder, salt and half of the zest.
Add the cold butter and mix with a hand mixer until the butter is the size of peas.
Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture and mix until just blended. The dough will look lumpy and sticky.
Combine the blueberries, the rest of the zest and 1/8 cup of flour, add to the dough, and fold in until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and knead the dough 3/4-inch thick. You should see small bits of butter in the dough.
Roll the dough into a log and cut triangles of dough. Place the scones on a baking pan lined with parchment paper or silpat.
Brush the tops of the scones with egg wash, sprinkle with raw sugar, and bake for 20 to 22 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for a couple minutes on the baking sheet before transferring to a cooling rack.
2 cups plus 1/4 cup all-purpose flour
1/8 cup sugar
1 tablespoons baking powder
1 teaspoons kosher salt
zest of 1 orange and 1 lemon
3/8 pound (1.5 stick) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup fresh blueberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/8 cup raw (turbinado sugar) for sprinkling
Directions:
Preheat the oven to 400 degrees F.
In the bowl, mix 2 cups of flour, 1/8 cup sugar, the baking powder, salt and half of the zest.
Add the cold butter and mix with a hand mixer until the butter is the size of peas.
Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture and mix until just blended. The dough will look lumpy and sticky.
Combine the blueberries, the rest of the zest and 1/8 cup of flour, add to the dough, and fold in until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and knead the dough 3/4-inch thick. You should see small bits of butter in the dough.
Roll the dough into a log and cut triangles of dough. Place the scones on a baking pan lined with parchment paper or silpat.
Brush the tops of the scones with egg wash, sprinkle with raw sugar, and bake for 20 to 22 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for a couple minutes on the baking sheet before transferring to a cooling rack.
Sunday, July 5, 2009
Salmon Macaroni Salad
Tip: add the macaroni to the salmon mayo mixture when it is still warm. That way it will absorb the flavors better.
Ingredients
1/2 pound (about 2 cups) macaroni pasta
Salt
2 (7-ounce) cans salmon
1/2 cup mayonnaise (plus more to taste or for added smoothness)
1 teaspoon mustard
1 teaspoon lemon zest
1 Tbsp lemon juice
1/3 cup chopped shallots, red onions, or green onions (with onion greens)
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)
2 stalks celery, chopped
Tabasco to taste (we used about 10 drops)
Freshly ground black pepper
Method
1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.
2 In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.
3 Mix in the cooked macaroni while it is still warm. Add Tabasco and freshly ground pepper to taste. Adjust seasonings.
Chill before serving. Serves 4.
Rhubarb Crumble Recipe
Ingredients
Filling:
2 lbs rhubarb, cut into 1-inch pieces
1 1/4 cups white sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Crumble Topping:
1 cup all purpose flour
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup of butter (1 stick), cut into cubes
Method
1 Preheat oven to 375°F. In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9 x 13-inch baking dish.
2 In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping mixture over rhubarb mixture.
3 Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least a half an hour before serving.
Serve with vanilla ice cream or whipped cream.
Serves 8.
Filling:
2 lbs rhubarb, cut into 1-inch pieces
1 1/4 cups white sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Crumble Topping:
1 cup all purpose flour
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup of butter (1 stick), cut into cubes
Method
1 Preheat oven to 375°F. In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9 x 13-inch baking dish.
2 In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping mixture over rhubarb mixture.
3 Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least a half an hour before serving.
Serve with vanilla ice cream or whipped cream.
Serves 8.
Thursday, July 2, 2009
Cranberry Chocolate Bars
1 1/4 cups (2 sticks + 4 tbs) butter, softened
3/4 cup granulate sugar
1/2 cup packed brown sugar
2 eggs
2 tsps pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tbsps orange zest
1 1/2 tsps baking powder
1/4 tsp salt
2 1/4 quick cooking oats
2 cups semisweet chocolate chips
1 1/4 cups coarsely chopped fresh or dried cranberries (soaked in hot water 10-15 minutes to soften)
1/2 cup chopped pecans (optional)
1/4 cup chocolate chips for drizzel (optional)
Preheat oven to 325 deg F. Lightly grease 9x12 pan. In bowel, cream butter and sugars. Beat until light and fluffy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, orange zest, baking powder and salt. Beat until well mixed. Stir in oats, chocolate chips and cranberries. Spread into prepared pan. Top with chopped pecans if desired. Bake 30-35 minutes or until edges are light golden brown. Cool completely on rack. Drizzle with melted chocolate if desired. Cut into bars.
Makes 48 bars.
3/4 cup granulate sugar
1/2 cup packed brown sugar
2 eggs
2 tsps pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tbsps orange zest
1 1/2 tsps baking powder
1/4 tsp salt
2 1/4 quick cooking oats
2 cups semisweet chocolate chips
1 1/4 cups coarsely chopped fresh or dried cranberries (soaked in hot water 10-15 minutes to soften)
1/2 cup chopped pecans (optional)
1/4 cup chocolate chips for drizzel (optional)
Preheat oven to 325 deg F. Lightly grease 9x12 pan. In bowel, cream butter and sugars. Beat until light and fluffy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, orange zest, baking powder and salt. Beat until well mixed. Stir in oats, chocolate chips and cranberries. Spread into prepared pan. Top with chopped pecans if desired. Bake 30-35 minutes or until edges are light golden brown. Cool completely on rack. Drizzle with melted chocolate if desired. Cut into bars.
Makes 48 bars.
Whole Wheat Penne with Eggplant, Zucchini, Kale, and Tomatoes
(serves 2)
2 tablespoons olive oil
1 small red onion, diced
2 medium eggplants, medium diced (about 1/2-3/4" cubes)
1 clove garlic, de-germed and crushed
1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
1 medium zucchini, medium diced
1 cup kale leaves roughly chopped
1 cup canned whole tomatoes
3 tablespoons goat cheese
salt and pepper
2 portions whole wheat penne pasta
Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil add pasta and set your timer. Meanwhile add oil and onions to skillet and saute for 2 minutes, or until onions start to soften. Add eggplant, garlic, chiles and a pinch of salt. Cook, stirring often until browned about 6-8 minutes. Continue adding veggies and sauteing, add zucchini and cook for another 2 minutes, then add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.
2 tablespoons olive oil
1 small red onion, diced
2 medium eggplants, medium diced (about 1/2-3/4" cubes)
1 clove garlic, de-germed and crushed
1 teaspoon red pepper flakes, or 3 small dried thai chiles, crushed
1 medium zucchini, medium diced
1 cup kale leaves roughly chopped
1 cup canned whole tomatoes
3 tablespoons goat cheese
salt and pepper
2 portions whole wheat penne pasta
Bring a pot of salted water to a boil, in the meantime prep all your veggies and heat a large skillet to medium heat. When the water starts to boil add pasta and set your timer. Meanwhile add oil and onions to skillet and saute for 2 minutes, or until onions start to soften. Add eggplant, garlic, chiles and a pinch of salt. Cook, stirring often until browned about 6-8 minutes. Continue adding veggies and sauteing, add zucchini and cook for another 2 minutes, then add kale for 1 minute, and finally tomatoes. Give it all a good stir and let simmer for a minute or two, or until pasta is ready. Save a little pasta water just in case. Add pasta to skillet, crumble goat cheese on top and toss well. Add salt and pepper and correct to taste. Serve hot.
Hainanese chicken rice
Serves 4
1 fresh whole chicken (about 1kg)
1 tsp salt
1 Tbs light soya sauce
1 tsp Chinese rice wine
2 pieces of ginger, each 1-inch thick, lightly bruised with the back of a knife
1 garlic clove, peeled and lightly bruised
1 spring onion
1 tsp sesame oil
For the rice
2 cups long grain jasmine rice
2 1/2 cups chicken stock (obtained from cooking the chicken; see recipe)
chicken fat (from preparing the whole chicken; see recipe)
1 Tbs finely minced ginger
5 garlic cloves, peeled and finely minced
1 tsp sesame oil
1 tsp salt
1 pandanus leaf, tied into a knot
Chilli and ginger sambal
10 fresh red chillies, seeds removed from half, chopped
10 garlic cloves, peeled and chopped
2 Tbs peeled and chopped ginger
1 Tbs vegetable oil
1Tbs chicken stock (obtained from cooking the chicken; see recipe)
salt, to taste
sugar, to taste
calamansi juice, to taste
To serve
1 cucumber, halved length-wise and thinly sliced
sprigs of coriander
dark soy sauce
salt
ground white pepper
2 spring onions, finely sliced
Remove the fat from the cavity of the chicken and set aside for use in flavouring the rice later. Vigorously rub the cavity and exterior with salt. Then rub the chicken cavity with 1/2 tablespoon of the soy sauce and all of the rice wine. Stuff the cavity with ginger, garlic and spring onion. Set aside for 1 hour (not in the fridge).
Bring a deep stockpot, filled with enough water to cover the chicken, to the boil. Lower the chicken into the pot—it should be completely immersed. Immediately turn off the heat, cover, and leave to stand for 1 hour. At 15-minute intervals, lift the chicken and drain the water from the cavity to ensure that the chicken cooks inside as well. At the 30-minute mark, reheat the water almost to boiling point, then turn the heat off. Never having been allowed to boil, the chicken should be cooked to succulent and juicy perfection.
At the end of the hour, remove the chicken from the pot, and plunge into a large bowl of iced water to arrest further cooking. Once cool (about 15 to 20 minutes), drain the chicken thoroughly. Rub it down with the remaining 1/2 tablespoon of soy sauce and sesame oil. Snip off the chicken wing tips, neck, and legs. Toss these into the liquid left in the stockpot. Set the chicken aside, covered, until ready to serve.
To prepare the rice, rinse it in a sieve under cold running water until the water runs clear. Drain thoroughly. Bring the pot with the chicken stock to the boil, simmering until the liquid is reduced to about 5 cups, skimming off any scum that rises to the surface. Strain the stock. Measure out 2 1/2 cups for cooking the rice. Set the rest aside. Place the chicken fat set aside earlier in a medium saucepan. Cook on a low heat to render the fat (there should be about 3 tablespoons worth). Add the ginger and garlic, and fry gently until aromatic without browning. Add the drained rice and sesame oil, stirring well to coat each grain with fat. Add the 2 1/2 cups of chicken stock to the rice, and bring to the boil. Add the pandanus leaf and salt. Simmer briskly until there is no water left on the surface of the rice. Clamp the lid of the saucepan on tightly, and immediately reduce the heat to the lowest. Leave for about 10 minutes. Turn the heat off, and allow the rice to stand for another 10 minutes before uncovering. Alternatively, after frying the rice, place it in a rice cooker with the pandanus leaf and salt. Substitute chicken stock for the amount of water you would ordinarily add to cook the same amount of rice.
For the chilli and ginger sambal, process or blend the chillies, garlic and ginger to a fine paste, adding the oil and chicken stock (from what was reserved earlier) to facilitate the process. Scrape into a bowl. Stir in salt, sugar and lime juice to taste. Dish some into 4 individual saucers.
When ready to serve, chop the chicken Chinese-style into bite-sized pieces with skin and bone intact. Place on a serving platter over the sliced cucumber. Garnish with sprigs of coriander. Dish some dark soy sauce into 4 individual saucers. Bring the remaining chicken stock back to the boil. Season to taste with salt and ground white pepper. Ladle into 4 small soup bowls and garnish with the sliced spring onions. For each serving, pack a small bowl with rice, then invert rice onto a plate. Each person gets a plate of aromatic rice, a bowl of shimmering chicken broth, and 2 small dishes of dipping sauces—the chilli and ginger sambal, and the dark soy sauce. Everyone helps himself or herself to the platter of Hainanese chicken placed in the centre of the table.
1 fresh whole chicken (about 1kg)
1 tsp salt
1 Tbs light soya sauce
1 tsp Chinese rice wine
2 pieces of ginger, each 1-inch thick, lightly bruised with the back of a knife
1 garlic clove, peeled and lightly bruised
1 spring onion
1 tsp sesame oil
For the rice
2 cups long grain jasmine rice
2 1/2 cups chicken stock (obtained from cooking the chicken; see recipe)
chicken fat (from preparing the whole chicken; see recipe)
1 Tbs finely minced ginger
5 garlic cloves, peeled and finely minced
1 tsp sesame oil
1 tsp salt
1 pandanus leaf, tied into a knot
Chilli and ginger sambal
10 fresh red chillies, seeds removed from half, chopped
10 garlic cloves, peeled and chopped
2 Tbs peeled and chopped ginger
1 Tbs vegetable oil
1Tbs chicken stock (obtained from cooking the chicken; see recipe)
salt, to taste
sugar, to taste
calamansi juice, to taste
To serve
1 cucumber, halved length-wise and thinly sliced
sprigs of coriander
dark soy sauce
salt
ground white pepper
2 spring onions, finely sliced
Remove the fat from the cavity of the chicken and set aside for use in flavouring the rice later. Vigorously rub the cavity and exterior with salt. Then rub the chicken cavity with 1/2 tablespoon of the soy sauce and all of the rice wine. Stuff the cavity with ginger, garlic and spring onion. Set aside for 1 hour (not in the fridge).
Bring a deep stockpot, filled with enough water to cover the chicken, to the boil. Lower the chicken into the pot—it should be completely immersed. Immediately turn off the heat, cover, and leave to stand for 1 hour. At 15-minute intervals, lift the chicken and drain the water from the cavity to ensure that the chicken cooks inside as well. At the 30-minute mark, reheat the water almost to boiling point, then turn the heat off. Never having been allowed to boil, the chicken should be cooked to succulent and juicy perfection.
At the end of the hour, remove the chicken from the pot, and plunge into a large bowl of iced water to arrest further cooking. Once cool (about 15 to 20 minutes), drain the chicken thoroughly. Rub it down with the remaining 1/2 tablespoon of soy sauce and sesame oil. Snip off the chicken wing tips, neck, and legs. Toss these into the liquid left in the stockpot. Set the chicken aside, covered, until ready to serve.
To prepare the rice, rinse it in a sieve under cold running water until the water runs clear. Drain thoroughly. Bring the pot with the chicken stock to the boil, simmering until the liquid is reduced to about 5 cups, skimming off any scum that rises to the surface. Strain the stock. Measure out 2 1/2 cups for cooking the rice. Set the rest aside. Place the chicken fat set aside earlier in a medium saucepan. Cook on a low heat to render the fat (there should be about 3 tablespoons worth). Add the ginger and garlic, and fry gently until aromatic without browning. Add the drained rice and sesame oil, stirring well to coat each grain with fat. Add the 2 1/2 cups of chicken stock to the rice, and bring to the boil. Add the pandanus leaf and salt. Simmer briskly until there is no water left on the surface of the rice. Clamp the lid of the saucepan on tightly, and immediately reduce the heat to the lowest. Leave for about 10 minutes. Turn the heat off, and allow the rice to stand for another 10 minutes before uncovering. Alternatively, after frying the rice, place it in a rice cooker with the pandanus leaf and salt. Substitute chicken stock for the amount of water you would ordinarily add to cook the same amount of rice.
For the chilli and ginger sambal, process or blend the chillies, garlic and ginger to a fine paste, adding the oil and chicken stock (from what was reserved earlier) to facilitate the process. Scrape into a bowl. Stir in salt, sugar and lime juice to taste. Dish some into 4 individual saucers.
When ready to serve, chop the chicken Chinese-style into bite-sized pieces with skin and bone intact. Place on a serving platter over the sliced cucumber. Garnish with sprigs of coriander. Dish some dark soy sauce into 4 individual saucers. Bring the remaining chicken stock back to the boil. Season to taste with salt and ground white pepper. Ladle into 4 small soup bowls and garnish with the sliced spring onions. For each serving, pack a small bowl with rice, then invert rice onto a plate. Each person gets a plate of aromatic rice, a bowl of shimmering chicken broth, and 2 small dishes of dipping sauces—the chilli and ginger sambal, and the dark soy sauce. Everyone helps himself or herself to the platter of Hainanese chicken placed in the centre of the table.
Scallops with Chanterelle Mushroom Sauce
serves two
olive oil
1 clove garlic, smashed and chopped
1 1/2 cups (or one small carton) fresh chanterelles, dirt removed
1/2 tsp fresh thyme leaves
1/4 tsp dijon mustard
3/4 cup dry white wine
1 lb very fresh dry scallops, tough outer muscle removed
Chop chanterelle stems and leave caps whole unless very large. In a small heavy saucepan or dutch oven, heat oil and garlic over medium-low heat, then add chopped chanterelles and stir to coat. Saute 3 minutes, then add thyme, mustard, and white wine. Turn to low and simmer while you prepare your scallops.
Season scallops liberally with salt and pepper. Preheat a heavy cast-iron pan over high heat with a splash of olive oil, then add scallops and do not disturb for three minutes. Flip scallops, then cook until almost opaque in the center (about 2 minutes more.) Remove scallops to a serving plate, then deglaze pan with additional white wine. Add mushroom sauce to scallop pan, stir and scrape any cooked bits from the pan. Pour sauce over scallops and serve immediately.
olive oil
1 clove garlic, smashed and chopped
1 1/2 cups (or one small carton) fresh chanterelles, dirt removed
1/2 tsp fresh thyme leaves
1/4 tsp dijon mustard
3/4 cup dry white wine
1 lb very fresh dry scallops, tough outer muscle removed
Chop chanterelle stems and leave caps whole unless very large. In a small heavy saucepan or dutch oven, heat oil and garlic over medium-low heat, then add chopped chanterelles and stir to coat. Saute 3 minutes, then add thyme, mustard, and white wine. Turn to low and simmer while you prepare your scallops.
Season scallops liberally with salt and pepper. Preheat a heavy cast-iron pan over high heat with a splash of olive oil, then add scallops and do not disturb for three minutes. Flip scallops, then cook until almost opaque in the center (about 2 minutes more.) Remove scallops to a serving plate, then deglaze pan with additional white wine. Add mushroom sauce to scallop pan, stir and scrape any cooked bits from the pan. Pour sauce over scallops and serve immediately.
Summer Spaghetti Caprese Style
Serves 4
Serve this light summer pasta dish warm or at room temperature.
8 ounces spaghetti, or angel hair pasta, cooked and drained
2 tablespoons extra virgin olive oil, or more to taste
2 large garlic cloves, minced
4 ripe tomatoes, seeded and diced
8 ounces fresh mozzarella cheese, diced
1/2 cup basil leaves, chopped
Salt and pepper, to taste
1/2 cup Parmesan cheese, grated
Heat olive oil in a large pot over medium high heat; add garlic and cook just until fragrant, about 1 minute. Add diced tomatoes and cook for 1 minute. Add pasta, mozzarella, and basil and toss to combine. Remove from heat and season with salt and pepper to taste; add more olive oil if desired. Serve with Parmigiano Reggiano cheese for topping.
Serve this light summer pasta dish warm or at room temperature.
8 ounces spaghetti, or angel hair pasta, cooked and drained
2 tablespoons extra virgin olive oil, or more to taste
2 large garlic cloves, minced
4 ripe tomatoes, seeded and diced
8 ounces fresh mozzarella cheese, diced
1/2 cup basil leaves, chopped
Salt and pepper, to taste
1/2 cup Parmesan cheese, grated
Heat olive oil in a large pot over medium high heat; add garlic and cook just until fragrant, about 1 minute. Add diced tomatoes and cook for 1 minute. Add pasta, mozzarella, and basil and toss to combine. Remove from heat and season with salt and pepper to taste; add more olive oil if desired. Serve with Parmigiano Reggiano cheese for topping.
Pork Chops with Balsamic Peaches
Serves 4
For the pork chops:
1/2 tablespoon good quality chili powder
1/2 tablespoon ground cumin
1/2 teaspoon salt
freshly ground black pepper [I didn't measure this—use a generous hand]
4 bone-in pork chops, about 1/2 pound each
2 tablespoons canola oil
For the peaches:
2 firm ripe peaches, sliced
1 tablespoon balsamic vinegar, preferably white
a drizzle of olive oil, plus more for the pan
1/4 teaspoon cayenne pepper
1/2 cup sliced shallots
Prep the pork chops. Combine the chili powder, cumin, salt and black pepper in a small bowl. Pat chops dry with a paper towel and season on both sides with spice mix, rubbing it into the chops. Set chops aside.
Prep the peaches. Place peach slices in a shallow bowl. If peaches are on the firm side of ripe, taste a slice. If it’s puckery tart, sprinkle on a little sugar, stir gently and taste again. You don’t want to make the peaches overly sweet, but just aim for balancing the tartness. Drizzle peaches with balsamic vinegar and olive oil and stir gently to coat. Sprinkle on cayenne pepper and stir again. Set aside.
Heat a large nonstick skillet over a medium-high flame. Add canola oil, then add chops. Sear on one side for 5 minutes, then turn. Reduce heat to medium and cook until chops are just cooked through 4 to 5 minutes, depending on thickness. I covered the pan after turning the chops to retain a little more moisture. Transfer chops to a plate and tent with foil.
Heat a medium nonstick skillet over a medium flame. Add a tablespoon or so of olive oil and sauté shallots for a few minutes until they’re just getting tender and translucent. Add peach slices to pan and cook for just a minute or two until they’re heated through, turning them carefully. Transfer peaches and shallots to a bowl to stop the cooking process. Plate chops and top with peaches/shallot mixture. Serve.
For the pork chops:
1/2 tablespoon good quality chili powder
1/2 tablespoon ground cumin
1/2 teaspoon salt
freshly ground black pepper [I didn't measure this—use a generous hand]
4 bone-in pork chops, about 1/2 pound each
2 tablespoons canola oil
For the peaches:
2 firm ripe peaches, sliced
1 tablespoon balsamic vinegar, preferably white
a drizzle of olive oil, plus more for the pan
1/4 teaspoon cayenne pepper
1/2 cup sliced shallots
Prep the pork chops. Combine the chili powder, cumin, salt and black pepper in a small bowl. Pat chops dry with a paper towel and season on both sides with spice mix, rubbing it into the chops. Set chops aside.
Prep the peaches. Place peach slices in a shallow bowl. If peaches are on the firm side of ripe, taste a slice. If it’s puckery tart, sprinkle on a little sugar, stir gently and taste again. You don’t want to make the peaches overly sweet, but just aim for balancing the tartness. Drizzle peaches with balsamic vinegar and olive oil and stir gently to coat. Sprinkle on cayenne pepper and stir again. Set aside.
Heat a large nonstick skillet over a medium-high flame. Add canola oil, then add chops. Sear on one side for 5 minutes, then turn. Reduce heat to medium and cook until chops are just cooked through 4 to 5 minutes, depending on thickness. I covered the pan after turning the chops to retain a little more moisture. Transfer chops to a plate and tent with foil.
Heat a medium nonstick skillet over a medium flame. Add a tablespoon or so of olive oil and sauté shallots for a few minutes until they’re just getting tender and translucent. Add peach slices to pan and cook for just a minute or two until they’re heated through, turning them carefully. Transfer peaches and shallots to a bowl to stop the cooking process. Plate chops and top with peaches/shallot mixture. Serve.
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