For many years people have baked cakes for the feast of the Epiphany or Twelfth Night on January 6. One component of the feast was the choosing of a king. A bean (or coin) was hidden in cake and whoever found it became king for the day.
Serves 15
Ingredients:
1 lb plain flour
1 oz. fresh yeast, or 1/2 oz. dry yeast
1 cup lukewarm milk
1 stick (4 oz.) butter
3 oz. castor sugar
1 tsp. salt
zest of 1 lemon
pinch of ground nutmeg
2 eggs
4 oz. of raisins
2 oz. of blanched almonds, chopped
1 Tbs. rum
1 egg yolk, for the glaze
~Sift the flour into a bowl and make a well in the center. Combine the yeast and milk in another small bowl, leave for 10 minutes or until frothy, then pour into the flour well. Sprinkle the mixture with flour, cover the bowl with a damp cloth, and leave for 15 minutes.
Melt the butter and beat with the sugar, salt, lemon zest, nutmeg and eggs. Add the butter mixture (while still warm) to the flour mixture and work all the ingredients together to make a smooth dough. Knead for 10 minutes, or until the dough is smooth and elastic. Cover the bowl and leave to rise for 1- 1 1/2 hours.
Meanwhile, put the raisins, almonds and rum together and leave to soak. After the dough has risen, immediately knead rum mixture into the dough. Divide the dough into two and shape one half into a flattened ball. Place the half-flattened piece of dough on a greased baking sheet. Divide the remaining dough into seven pieces, and shape into balls.
Dilute the egg yolk with a little water. Brush the mixture over the large piece of dough, then place the small pieces around it and glaze them too. Cover with oiled plastic wrap and leave to rise for 45 minutes, or until dough has doubled in size. Brush once more with egg yolk. Heat oven to 400 F. Bake cake for 35 minutes, or until cooked through and slightly browned.
Saturday, December 29, 2012
Wednesday, December 19, 2012
Cranberry Shortbread
10 servings.
Ingredients:
1 cup all-purpose flour
3/4 cup sugar, divided
1/4 tsp. kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
10 oz of fresh or frozen cranberries (if frozen, thawed)
1/4 cup fresh grapefruit juice
1 tsp. grated grapefruit zest (use a five hole zester to form ribbons of grapefruit zest)
~ Preheat oven to 350 F. Line an 8x8x2 inch pan with parchment paper, leaving a 2 inch overhang. Whisk flour , 1/4 cup sugar, and salt in a medium bowl. Using your hands, massage the butter into the dry ingredients until the mixture resembles coarse meal. Transfer to prepared pan, and press evenly into the bottom if the pan (using something flat, like the bottom of a measuring cup, works well). Prick dough all over with a fork.
Bake until cooked through and a pale golden color, 25-30 minutes. Transfer to a wire rack and let cool completely in pan.
Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy (about 8 minutes). Stir in remaining cranberries and cook until the skins begin to break, about 3 minutes. Let cool.
Spread cooled cranberry topping over cooled shortbread. Scatter zest over the top. Using the paper overhang, lift the shortbread out of the pan and transfer to a cutting board. Cut shortbread.
Ingredients:
1 cup all-purpose flour
3/4 cup sugar, divided
1/4 tsp. kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
10 oz of fresh or frozen cranberries (if frozen, thawed)
1/4 cup fresh grapefruit juice
1 tsp. grated grapefruit zest (use a five hole zester to form ribbons of grapefruit zest)
~ Preheat oven to 350 F. Line an 8x8x2 inch pan with parchment paper, leaving a 2 inch overhang. Whisk flour , 1/4 cup sugar, and salt in a medium bowl. Using your hands, massage the butter into the dry ingredients until the mixture resembles coarse meal. Transfer to prepared pan, and press evenly into the bottom if the pan (using something flat, like the bottom of a measuring cup, works well). Prick dough all over with a fork.
Bake until cooked through and a pale golden color, 25-30 minutes. Transfer to a wire rack and let cool completely in pan.
Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy (about 8 minutes). Stir in remaining cranberries and cook until the skins begin to break, about 3 minutes. Let cool.
Spread cooled cranberry topping over cooled shortbread. Scatter zest over the top. Using the paper overhang, lift the shortbread out of the pan and transfer to a cutting board. Cut shortbread.
Pumpkin Pie
A Thanksgiving and Christmas classic. Makes one 9-inch pie.
Ingredients:
1 1/2 cups of pureed pumpkin
2 large eggs
1 cup whole milk
1/2 cup pure maple syrup (preferably Grade B)
1 Tbs. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. kosher salt
9-inch baked pie shell
~ Preheat oven to 350 F.
Whisk the pumpkin and eggs together in a medium bowl. Add milk, maple syrup, flour, cinnamon, ginger and salt, whisk to blend well. Pour into pie shell. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with whipped cream. Serves 8.
Ingredients:
1 1/2 cups of pureed pumpkin
2 large eggs
1 cup whole milk
1/2 cup pure maple syrup (preferably Grade B)
1 Tbs. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. kosher salt
9-inch baked pie shell
~ Preheat oven to 350 F.
Whisk the pumpkin and eggs together in a medium bowl. Add milk, maple syrup, flour, cinnamon, ginger and salt, whisk to blend well. Pour into pie shell. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with whipped cream. Serves 8.
Monday, October 15, 2012
Sweet Potatoes with Caramelized Apples
This dish can be assembled up to a day in advance and refrigerated; allow it to come to room temperature before baking.
Ingredients;
6 (about 4 lbs) sweet potatoes
1 tsp. kosher salt
3 Granny Smith (or similar) apples, peeled and cored
9 Tbs. (1 stick plus 1 Tbs.) unsalted butter
1/4 cup plus 2 Tbs. packed dark-brown sugar
1/4 cup plus 2 Tbs. heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice
~ Preheat oven to 425 F. Prick each potato several times with a fork or paring knife. Bake the potatoes until tender when pierced with the tip of a knife, 40-45 minutes. When potatoes are cool enough to handle, peel and place the flesh in a medium bowl; add the salt and mash with a fork.
Meanwhile, slice the apples into 1/8-inch-thick wedges, and place in a medium-sized bowl. Add the lemon juice, and toss.
In a medium skillet, melt 3 tablespoons of butter over medium-high heat. Add 2 tablespoons of brown sugar, and cook, stirring, until the sugar dissolves. Cook the apple slices in the butter and sugar mixture in batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer them to a plate, and set aside.
In a medium skillet, melt 3 tablespoons of butter over high heat. Add 2 tablespoons brown sugar, and cook until sugar dissolves. Stir in 1/4 cup cream and the Calvados or brandy, and cook until slightly thickened, about 1 minute. Remove from heat, and add sweet potatoes, mixing well to combine. Transfer the potato mixture to a buttered 3-quart ovenproof casserole dish. Arrange the apple slices over the potatoes; set aside.
In a medium skillet, melt the the remaining 3 tablespoon of butter over medium-high heat. Add the remaining 2 Tbs. of brown sugar, and cook until dissolved. Add remaining 2 Tbs. cream, and cook, stirring for 30 seconds. Stir in the orange juice, and cook for 1-2 minutes, until thickened and dark brown. Pour over apples, and cover with aluminum foil.
Bake until heated through, about 30 minutes. Remove from the oven and serve immediately, or let stand at room temperature up to 30 minutes before serving.
Ingredients;
6 (about 4 lbs) sweet potatoes
1 tsp. kosher salt
3 Granny Smith (or similar) apples, peeled and cored
9 Tbs. (1 stick plus 1 Tbs.) unsalted butter
1/4 cup plus 2 Tbs. packed dark-brown sugar
1/4 cup plus 2 Tbs. heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice
~ Preheat oven to 425 F. Prick each potato several times with a fork or paring knife. Bake the potatoes until tender when pierced with the tip of a knife, 40-45 minutes. When potatoes are cool enough to handle, peel and place the flesh in a medium bowl; add the salt and mash with a fork.
Meanwhile, slice the apples into 1/8-inch-thick wedges, and place in a medium-sized bowl. Add the lemon juice, and toss.
In a medium skillet, melt 3 tablespoons of butter over medium-high heat. Add 2 tablespoons of brown sugar, and cook, stirring, until the sugar dissolves. Cook the apple slices in the butter and sugar mixture in batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer them to a plate, and set aside.
In a medium skillet, melt 3 tablespoons of butter over high heat. Add 2 tablespoons brown sugar, and cook until sugar dissolves. Stir in 1/4 cup cream and the Calvados or brandy, and cook until slightly thickened, about 1 minute. Remove from heat, and add sweet potatoes, mixing well to combine. Transfer the potato mixture to a buttered 3-quart ovenproof casserole dish. Arrange the apple slices over the potatoes; set aside.
In a medium skillet, melt the the remaining 3 tablespoon of butter over medium-high heat. Add the remaining 2 Tbs. of brown sugar, and cook until dissolved. Add remaining 2 Tbs. cream, and cook, stirring for 30 seconds. Stir in the orange juice, and cook for 1-2 minutes, until thickened and dark brown. Pour over apples, and cover with aluminum foil.
Bake until heated through, about 30 minutes. Remove from the oven and serve immediately, or let stand at room temperature up to 30 minutes before serving.
Monday, October 8, 2012
Pumpkin Soup
Ingredients:
1 pumpkin, weighing about 3 lbs
1 1/2 cup water
1 tsp olive oil
1 cup chopped leeks or onions
1/2 tsp black pepper
1 tsp cinnamon
1 tsp cumin
1 tsp curry powder
1/2 tsp cloves, ground
2-3 cups vegetable stock
1 Tbs. tamari sauce
1 cup milk, or soymilk (may be low-fat)
nutmeg
~Preheat oven to 350 F. Wash the pumpkin, cut in half, and
remove seeds. Place the pumpkin halves facing down in a baking pan. Pour in the
water and cover with foil. Bake for 30 minutes, or until inserted knife pulls
out easily from the pumpkin. Cool, then remove the pumpkin pulp from the rind
with a spoon. Place into a bowl and set aside. You should have about 3 cups of
pumpkin pulp. Heat a soup pot over medium heat and add the oil. Add the
leeks/onions and spices. Sauté for 4-5 minutes or until the leeks/onions are
translucent. Add some stock if the mixture begins to dry. Add the pumpkin pulp
and continue to sauté for another 3-4 minutes. Add the tamari and brown the
pumpkin slightly. Add enough vegetable stock to cover the pumpkin and bring to
a boil. Reduce the heat and simmer for 10 minutes. Using a blender or food
processor, puree the soup to a smooth and creamy consistency, adding to milk as
you puree the soup.
Return the soup back to the pot and reheat if necessary.
Garnish with a sprinkle of nutmeg.
Caramelized Roasted Parsnips
Serves 10-12.
Ingredients:
8 Tbs. (1 stick) unsalted butter, melted
2 Tbs. granulated sugar
2 tsp packed light-brown sugar
3 lbs parsnips, cut into 1/4 x 3-inch julienne
1 tsp. finely chopped garlic
kosher salt and freshly ground black pepper
1 Tbs. snipped chives
~ Preheat the oven to 350 F. Place melted butter, garlic, and granulated and brown sugars in a large roasting pan; whisk until incorporated. Add the parsnips; toss. Season with salt and pepper; toss. Cover with aluminum foil; bake for 20 minutes.
Remove foil; stir. Roast parsnips , uncovered, until lightly browned and easily pierced with the tip of a knife, about 20 more minutes. Stir; season with salt and pepper. Garnish with chives, and serve.
Ingredients:
8 Tbs. (1 stick) unsalted butter, melted
2 Tbs. granulated sugar
2 tsp packed light-brown sugar
3 lbs parsnips, cut into 1/4 x 3-inch julienne
1 tsp. finely chopped garlic
kosher salt and freshly ground black pepper
1 Tbs. snipped chives
~ Preheat the oven to 350 F. Place melted butter, garlic, and granulated and brown sugars in a large roasting pan; whisk until incorporated. Add the parsnips; toss. Season with salt and pepper; toss. Cover with aluminum foil; bake for 20 minutes.
Remove foil; stir. Roast parsnips , uncovered, until lightly browned and easily pierced with the tip of a knife, about 20 more minutes. Stir; season with salt and pepper. Garnish with chives, and serve.
Fresh Mint Jelly
You can use any mint for this jelly; spearmint is milder, while peppermint is stronger.
Ingredients:
2 cups lightly packed fresh mint leaves
3 1/2 cups water
1/2 cup white wine vinegar
1 pkg fruit pectin crystals
4 cups granulated sugar
~ In a saucepan, combine mint with water; bring to a boil over high heat, gently mashing with a wooden spoon. Remove from heat. Cover; let stand for 15 minutes.
Pour mint mixture into a damp jelly bag suspended over a large glass measure or bowl. Let drip, without squeezing bag, until mint infusion measures 3 cups, about 2 hours.
In a large Dutch oven, stir together mint infusion, vinegar and pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar; return to full rolling boil over high heat, stirring often. Boil hard, stirring constantly, for 1 minute.
Remove from heat. Stir and skim off foam for 5 minutes.
Fill water canner two-thirds full of water; cover and heat.
Place (empty) jars that are clean and free from nicks or cracks in the hot water 10 minutes before filling them.
Fill hot 1-cup canning jars, leaving 1/4-inch headspace. Cover with with discs (only use new discs, and ones that have been heated in a saucepan of hot--but not boiling--water) and screw on bands. Place jars in water canner and make sure there is 1-inch water covering the jars. Boil in a water canner for 10 minutes, covered.
Turn off heat. Uncover pot and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.
Ingredients:
2 cups lightly packed fresh mint leaves
3 1/2 cups water
1/2 cup white wine vinegar
1 pkg fruit pectin crystals
4 cups granulated sugar
~ In a saucepan, combine mint with water; bring to a boil over high heat, gently mashing with a wooden spoon. Remove from heat. Cover; let stand for 15 minutes.
Pour mint mixture into a damp jelly bag suspended over a large glass measure or bowl. Let drip, without squeezing bag, until mint infusion measures 3 cups, about 2 hours.
In a large Dutch oven, stir together mint infusion, vinegar and pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar; return to full rolling boil over high heat, stirring often. Boil hard, stirring constantly, for 1 minute.
Remove from heat. Stir and skim off foam for 5 minutes.
Fill water canner two-thirds full of water; cover and heat.
Place (empty) jars that are clean and free from nicks or cracks in the hot water 10 minutes before filling them.
Fill hot 1-cup canning jars, leaving 1/4-inch headspace. Cover with with discs (only use new discs, and ones that have been heated in a saucepan of hot--but not boiling--water) and screw on bands. Place jars in water canner and make sure there is 1-inch water covering the jars. Boil in a water canner for 10 minutes, covered.
Turn off heat. Uncover pot and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.
Glazed Carrots
Ingredients:
2 lb small thin carrots
2 Tbs. butter
1 Tbs. liquid honey
1/2 tsp. granulated sugar
pinch of salt
1/3 cup water
1/2 cup unsalted pistachios, chopped
~ Cut carrots in half, then cut bottoms on the diagonal. Halve tops lengthwise.
In a large skillet, cover and bring carrots, butter, honey, sugar, salt, and water to a boil over high heat; cook until carrots are slightly tender, about 4 minutes.
Reduce heat to medium-high; cook, uncovered and stirring occasionally, until the carrots are tender and liquid has evaporated, 3-4 minutes. Serve sprinkled with pistachios.
2 lb small thin carrots
2 Tbs. butter
1 Tbs. liquid honey
1/2 tsp. granulated sugar
pinch of salt
1/3 cup water
1/2 cup unsalted pistachios, chopped
~ Cut carrots in half, then cut bottoms on the diagonal. Halve tops lengthwise.
In a large skillet, cover and bring carrots, butter, honey, sugar, salt, and water to a boil over high heat; cook until carrots are slightly tender, about 4 minutes.
Reduce heat to medium-high; cook, uncovered and stirring occasionally, until the carrots are tender and liquid has evaporated, 3-4 minutes. Serve sprinkled with pistachios.
Thursday, September 27, 2012
Kale, Sweet Potato and Orzo Soup
Ingredients:
6 cups of chicken or vegetable stock
2 cups water
1/2 lb of kale, stalks cut off, and leaves chopped into 1/2 inch pieces
2 sweet potatoes, peeled and diced into 1/2 inch pieces
1/2 cup orzo or any small pasta
fresh ground black pepper, to taste
parmesan cheese, for serving (optional)
~ Put the stock, water, kale, and sweet potatoes in a dutch oven, and bring to a boil. Reduce heat, cover and simmer until the potatoes are tender when pierced by a fork, 15-20 minutes. Add orzo or small pasta when the potatoes are almost done. When orzo or pasta is completely cooked, season with the soup pepper.
Serve hot or warm with grated parmesan cheese.
6 cups of chicken or vegetable stock
2 cups water
1/2 lb of kale, stalks cut off, and leaves chopped into 1/2 inch pieces
2 sweet potatoes, peeled and diced into 1/2 inch pieces
1/2 cup orzo or any small pasta
fresh ground black pepper, to taste
parmesan cheese, for serving (optional)
~ Put the stock, water, kale, and sweet potatoes in a dutch oven, and bring to a boil. Reduce heat, cover and simmer until the potatoes are tender when pierced by a fork, 15-20 minutes. Add orzo or small pasta when the potatoes are almost done. When orzo or pasta is completely cooked, season with the soup pepper.
Serve hot or warm with grated parmesan cheese.
Monday, September 24, 2012
Cider-Glazed Baked Apples
Baking time for this recipe will vary depending on the type and firmness of the apples used.
Ingredients:
6 firm red apples, cored to within 1/2 inch of base
juice and zest of one lemon, zest minced
1 vanilla bean
1 tsp. ground cinnamon
1 1/2 tsp. packed dark-brown sugar
2 cups cider, or more as needed
~ Preheat oven to 425 F. with a rack in the center of the oven.
Using a vegetable peeler, remove 1/2 inch of skin from around the top of each apple; reserve the peelings. Brush the lemon juice inside and around the top of each apple to prevent browning. Arrange the apples in a 9 x 13 x 2 1/2 inch roasting pan.
Divide lemon zest evenly among the apple cavities. Cut the vanilla bean crosswise into six even pieces. Split one piece lengthwise; scrape out the seeds, and place the seeds and the bean into an apple. Repeat with remaining apples. Divide the cinnamon and brown sugar evenly among the apples. Pour the cider into the pan, and arrange the reserved peelings around the apples.
Bake 20 minutes. Using a slotted spoon, remove the peelings and set aside. Baste the apples with more cider, and continue cooking 15-20 minutes more. Insert the tip of a knife into base of one apple; if soft, transfer apples to a platter.
If not soft: baste the apples again; if the cider has almost evaporated, add enough fresh cider to cover the bottom of the pan. Continue to cook apples until they are soft when pierced by the tip of a knife, 10-20 minutes more. Transfer to a serving platter.
Place the pan with the remaining cider over high heat on the stove. Cook until the liquid is reduced to a syrupy glaze, 4-6 minutes. Garnish each apple with the glaze and reserved peelings. Serve warm.
Ingredients:
6 firm red apples, cored to within 1/2 inch of base
juice and zest of one lemon, zest minced
1 vanilla bean
1 tsp. ground cinnamon
1 1/2 tsp. packed dark-brown sugar
2 cups cider, or more as needed
~ Preheat oven to 425 F. with a rack in the center of the oven.
Using a vegetable peeler, remove 1/2 inch of skin from around the top of each apple; reserve the peelings. Brush the lemon juice inside and around the top of each apple to prevent browning. Arrange the apples in a 9 x 13 x 2 1/2 inch roasting pan.
Divide lemon zest evenly among the apple cavities. Cut the vanilla bean crosswise into six even pieces. Split one piece lengthwise; scrape out the seeds, and place the seeds and the bean into an apple. Repeat with remaining apples. Divide the cinnamon and brown sugar evenly among the apples. Pour the cider into the pan, and arrange the reserved peelings around the apples.
Bake 20 minutes. Using a slotted spoon, remove the peelings and set aside. Baste the apples with more cider, and continue cooking 15-20 minutes more. Insert the tip of a knife into base of one apple; if soft, transfer apples to a platter.
If not soft: baste the apples again; if the cider has almost evaporated, add enough fresh cider to cover the bottom of the pan. Continue to cook apples until they are soft when pierced by the tip of a knife, 10-20 minutes more. Transfer to a serving platter.
Place the pan with the remaining cider over high heat on the stove. Cook until the liquid is reduced to a syrupy glaze, 4-6 minutes. Garnish each apple with the glaze and reserved peelings. Serve warm.
Sunday, September 23, 2012
Apple-Pear Pie
This pie is absolutely delicious, and the blend of sherry and cinnamon brings out the flavour of the fruits.
Ingredients:
FOR THE PIE CRUST (nine inch double crust):
2 1/4 cups all-purpose flour or pastry flour
3/4 tsp salt
6 oz butter and/or vegetable shortening
4-6 Tbs. of ice cold water
FOR THE FILLING:
3 large, firm but ripe pears, peeled, cored and sliced
3 large apples, peeled, cored and sliced
2 Tbs. fresh lemon juice
1/2 cup firmly packed brown sugar
3 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
3 Tbs. dry or sweet sherry
2 Tbs. unsalted butter
1 Tbs. heavy (double) cream
1 Tbs. raw sugar or granulated sugar
~ FOR THE PIE CRUST:
Combine the flour and salt in a mixing bowl and toss together. Drop in the shortening. With two knives or a pastry blender, blend the ingredients together, working quickly, until it resembles coarse breadcrumbs. Sprinkle in the water, one tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands pat the dough into two smooth cakes, one just slightly larger than the other. The dough is now ready to use. *Dough can be made up to two days ahead of time, and wrapped in plastic wrap and refrigerated.
Roll the dough out on a floured surface (using the larger piece for the bottom crust) until it is about 1/8-inch thick and 12 inches in diameter (or about 2 inches larger than the top of the pie pan). Try to keep the dough as round as possible. Transfer the rolled out dough to the pie pan. Pat the pastry in around the edges to fit the pan's shape. Roll out the remaining dough for the top crust and set it aside on waxed paper.
~ FOR THE FILLING:
Preheat oven to 425 F.
In a large bowl combine the pears and apples. Add the lemon juice and toss to coat the fruit. In a small bowl stir together the brown sugar, flour, cinnamon, and salt. Add to the fruit and toss to combine. Add sherry and mix until completely mixed. Pile the fruit into the pastry-lined pan and dot with bits of butter. Cover with the top crust and trim and flute the edges. Cut a few vents in the top for steam to escape. Brush top crust with cream and sprinkle with the sugar.
Bake for 30 minutes, then reduce heat to 350 F and bake until crust is browned and the fruit is tender when pierced with a knife inserted through a vent, about 35 minutes longer.
Francesca's note: I find that the pie is often nearly done after baking for 30 minutes at 425 F, and only needs to be baked for a few more minutes at 350 F. This may vary depending on your oven and the type of apples and pears you use.
Ingredients:
FOR THE PIE CRUST (nine inch double crust):
2 1/4 cups all-purpose flour or pastry flour
3/4 tsp salt
6 oz butter and/or vegetable shortening
4-6 Tbs. of ice cold water
FOR THE FILLING:
3 large, firm but ripe pears, peeled, cored and sliced
3 large apples, peeled, cored and sliced
2 Tbs. fresh lemon juice
1/2 cup firmly packed brown sugar
3 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
3 Tbs. dry or sweet sherry
2 Tbs. unsalted butter
1 Tbs. heavy (double) cream
1 Tbs. raw sugar or granulated sugar
~ FOR THE PIE CRUST:
Combine the flour and salt in a mixing bowl and toss together. Drop in the shortening. With two knives or a pastry blender, blend the ingredients together, working quickly, until it resembles coarse breadcrumbs. Sprinkle in the water, one tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands pat the dough into two smooth cakes, one just slightly larger than the other. The dough is now ready to use. *Dough can be made up to two days ahead of time, and wrapped in plastic wrap and refrigerated.
Roll the dough out on a floured surface (using the larger piece for the bottom crust) until it is about 1/8-inch thick and 12 inches in diameter (or about 2 inches larger than the top of the pie pan). Try to keep the dough as round as possible. Transfer the rolled out dough to the pie pan. Pat the pastry in around the edges to fit the pan's shape. Roll out the remaining dough for the top crust and set it aside on waxed paper.
~ FOR THE FILLING:
Preheat oven to 425 F.
In a large bowl combine the pears and apples. Add the lemon juice and toss to coat the fruit. In a small bowl stir together the brown sugar, flour, cinnamon, and salt. Add to the fruit and toss to combine. Add sherry and mix until completely mixed. Pile the fruit into the pastry-lined pan and dot with bits of butter. Cover with the top crust and trim and flute the edges. Cut a few vents in the top for steam to escape. Brush top crust with cream and sprinkle with the sugar.
Bake for 30 minutes, then reduce heat to 350 F and bake until crust is browned and the fruit is tender when pierced with a knife inserted through a vent, about 35 minutes longer.
Francesca's note: I find that the pie is often nearly done after baking for 30 minutes at 425 F, and only needs to be baked for a few more minutes at 350 F. This may vary depending on your oven and the type of apples and pears you use.
Friday, September 21, 2012
Pears Poached in Tea
The recipe can easily be doubled, just make sure the saucepan allows room for pears to submerge in the poaching liquid.
Ingredients:
2 Bosc pears, peeled, halved and cored
2 cups water
3/4 cup sugar
2 Tbs. loose breakfast tea (or 2 sachets)
Vanilla ice cream or yogourt to serve
~Mix water, sugar and tea in a small saucepan. If using loose tea, place leaves in a tea infuser. Bring to a boil, then simmer, stirring until sugar dissolves. Lower heat, place pear halves in liquid (making sure pears are submerged in liquid) and leave to gently simmer for 45 minutes.
Once pears are tender, carefully remove them with a slotted spoon and set aside. Remove tea bags or infuser. Leave liquid to simmer for 30 minutes more, or until reduced and slightly syrupy.
To serve, place pear halves on a plate and drizzle with extra syrup. Top with a spoonful of ice cream or yogourt.
Ingredients:
2 Bosc pears, peeled, halved and cored
2 cups water
3/4 cup sugar
2 Tbs. loose breakfast tea (or 2 sachets)
Vanilla ice cream or yogourt to serve
~Mix water, sugar and tea in a small saucepan. If using loose tea, place leaves in a tea infuser. Bring to a boil, then simmer, stirring until sugar dissolves. Lower heat, place pear halves in liquid (making sure pears are submerged in liquid) and leave to gently simmer for 45 minutes.
Once pears are tender, carefully remove them with a slotted spoon and set aside. Remove tea bags or infuser. Leave liquid to simmer for 30 minutes more, or until reduced and slightly syrupy.
To serve, place pear halves on a plate and drizzle with extra syrup. Top with a spoonful of ice cream or yogourt.
Wednesday, September 19, 2012
Irish Soda Bread
This bread is jam-packed with raisins!
Ingredients:
4 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
2 tsp. baking powder
2 Tbs. whole caraway seeds (optional)
4 Tbs. unsalted butter
2 cups gold or dark raisins
1 1/2 cups buttermilk
1 large whole egg
1 tsp. baking soda
1 large egg yolk
1 Tbs. heavy cream
~ Preheat the oven to 350 F. Line a baking sheet with parchment paper; set aside. In large bowl, whisk together the flour, sugar, salt, baking powder, and caraway seeds until well combined.
Using a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse meal. Stir in the raisins until evenly distributed.
In a small bowl, whisk together the buttermilk, egg, and baking soda until well combined. Pour the buttermilk mixture into the flour mixture, and stir until all the liquid is absorbed and the mixture holds together (make sure it is well mixed). Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Transfer it to the baking sheet.
In a small bowl, whisk together the egg yolk and cream. Using a pastry brush, brush the egg wash over the loaf. Using a sharp knife, make an X-shaped slash about 1/2 inch deep in the top of the loaf. Bake, rotating halfway through baking, until it is deep golden brown and a cake tester comes out clean when inserted into the center, about 70 minutes. Transfer to a wire rack to cool.
Ingredients:
4 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
2 tsp. baking powder
2 Tbs. whole caraway seeds (optional)
4 Tbs. unsalted butter
2 cups gold or dark raisins
1 1/2 cups buttermilk
1 large whole egg
1 tsp. baking soda
1 large egg yolk
1 Tbs. heavy cream
~ Preheat the oven to 350 F. Line a baking sheet with parchment paper; set aside. In large bowl, whisk together the flour, sugar, salt, baking powder, and caraway seeds until well combined.
Using a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse meal. Stir in the raisins until evenly distributed.
In a small bowl, whisk together the buttermilk, egg, and baking soda until well combined. Pour the buttermilk mixture into the flour mixture, and stir until all the liquid is absorbed and the mixture holds together (make sure it is well mixed). Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Transfer it to the baking sheet.
In a small bowl, whisk together the egg yolk and cream. Using a pastry brush, brush the egg wash over the loaf. Using a sharp knife, make an X-shaped slash about 1/2 inch deep in the top of the loaf. Bake, rotating halfway through baking, until it is deep golden brown and a cake tester comes out clean when inserted into the center, about 70 minutes. Transfer to a wire rack to cool.
Sour Cream Coffee Cake
This moist cake is absolutely delectable. Foe the nuts, I would recommend using walnuts.
Ingredients:
BROWN SUGAR FILLING
1/2 cup packed brown sugar
1/2 cup of finely chopped nuts
1 1/2 tsp. ground cinnamon
COFFEE CAKE
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 tsp. vanilla
3 large eggs
1 1/2 cups sour cream
~ Heat oven to 350 F. Grease and flour bottom and sides of two 9 x 5 inch loaf pans.
In a small bowl, mix the brown sugar, nuts, and cinnamon; set aside. In a larger bowl, mix flour, baking powder, baking soda, and salt until well mixed; set aside.
In another large bowl, beat granulated sugar, butter, vanilla, and eggs with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Beat about one-fourth of the flour mixture into the sugar mixture, then beat in about one-fourth of the sour cream into the sugar mixture; alternate between the flour and sour cream on low speed until blended.
Spread one-fourth of the batter (about 1 1/2 cups) in each loaf pan, the sprinkle each with one-fourth of the filling; repeat once.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan to wire rack and cool for 20 minutes.
Serve warm or cool.
Ingredients:
BROWN SUGAR FILLING
1/2 cup packed brown sugar
1/2 cup of finely chopped nuts
1 1/2 tsp. ground cinnamon
COFFEE CAKE
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 tsp. vanilla
3 large eggs
1 1/2 cups sour cream
~ Heat oven to 350 F. Grease and flour bottom and sides of two 9 x 5 inch loaf pans.
In a small bowl, mix the brown sugar, nuts, and cinnamon; set aside. In a larger bowl, mix flour, baking powder, baking soda, and salt until well mixed; set aside.
In another large bowl, beat granulated sugar, butter, vanilla, and eggs with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Beat about one-fourth of the flour mixture into the sugar mixture, then beat in about one-fourth of the sour cream into the sugar mixture; alternate between the flour and sour cream on low speed until blended.
Spread one-fourth of the batter (about 1 1/2 cups) in each loaf pan, the sprinkle each with one-fourth of the filling; repeat once.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove from pan to wire rack and cool for 20 minutes.
Serve warm or cool.
Monday, September 10, 2012
Sweet Carrot Jam
This jam is popular in Egypt.
Ingredients:
1 lb of carrots
2 cups sugar
3 Tbs. lemon juice
1 cup water
~Peel carrots, cut into 1 1/2 inch pieces. Put in a food processor and process until coarsely ground. (You will have about 3 cups of ground carrots). Put the carrots, sugar, lemon juice, and water in a heavy bottomed 4-quart saucepan. Bring to a rapid boil, and cook for 1 minute. Lower to medium heat, and cook for about an hour, stirring frequently.
Test to see if jam is ready: place about 1 teaspoon of jam in a small bowl, put in the freezer for one minute; if jam is still runny after one minute in the freezer, it needs to be cooked more. It is done when it is no longer runny after one minute in the freezer.
When jam is done, remove pot from heat and let cool. Cover and refrigerate.
Ingredients:
1 lb of carrots
2 cups sugar
3 Tbs. lemon juice
1 cup water
~Peel carrots, cut into 1 1/2 inch pieces. Put in a food processor and process until coarsely ground. (You will have about 3 cups of ground carrots). Put the carrots, sugar, lemon juice, and water in a heavy bottomed 4-quart saucepan. Bring to a rapid boil, and cook for 1 minute. Lower to medium heat, and cook for about an hour, stirring frequently.
Test to see if jam is ready: place about 1 teaspoon of jam in a small bowl, put in the freezer for one minute; if jam is still runny after one minute in the freezer, it needs to be cooked more. It is done when it is no longer runny after one minute in the freezer.
When jam is done, remove pot from heat and let cool. Cover and refrigerate.
Friday, August 31, 2012
Pomodori al Forno
Roasted plum tomatoes and garlic is a very easy dish to make --with a wonderful result! Use a large, shallow earthenware dish that will allow the tomatoes to sear and char in a hot oven.
Ingredients:
8 ripe plum tomatoes, halved
12 garlic cloves
4 Tbs. extra virgin olive oil
3 bay leaves
salt and freshly ground black pepper
3 Tbs. fresh oregano leaves, to garnish
~Preheat the oven to 450 F. Select an ovenproof dish that will hold all the tomatoes snugly in a single layer. Place the tomatoes in the dish (you may leave their stems on) and push the whole, unpeeled garlic cloves between them.
Brush the tomatoes with the oil, add the bay leaves and sprinkle black pepper over the top. Bake for about 45 minutes until the tomatoes have softened and are sizzling in the pan. They should be charred around the edges, Season with salt and a little more black pepper, if needed. Garnish with oregano and serve.
Ingredients:
8 ripe plum tomatoes, halved
12 garlic cloves
4 Tbs. extra virgin olive oil
3 bay leaves
salt and freshly ground black pepper
3 Tbs. fresh oregano leaves, to garnish
~Preheat the oven to 450 F. Select an ovenproof dish that will hold all the tomatoes snugly in a single layer. Place the tomatoes in the dish (you may leave their stems on) and push the whole, unpeeled garlic cloves between them.
Brush the tomatoes with the oil, add the bay leaves and sprinkle black pepper over the top. Bake for about 45 minutes until the tomatoes have softened and are sizzling in the pan. They should be charred around the edges, Season with salt and a little more black pepper, if needed. Garnish with oregano and serve.
Thursday, August 30, 2012
Crema di Pomodori al Basilico
This beautiful tomato and basil soup is perfect for late summer when fresh tomatoes are at their most flavoursome.
Ingredients:
1 Tbs. olive oil
2 Tbs. butter
1 medium onion, finely chopped
2 lb ripe plum tomatoes, roughly chopped
1 garlic clove, roughly chopped
3 cups chicken or vegetable stock
1/2 cup dry white wine
2 Tbs. sun-dried tomato paste
2 Tbs. shredded fresh basil, plus a few whole leaves, to garnish
2/3 cup double cream
salt and freshly ground black pepper
~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.
Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste. Bring to to a boil, then lower the heat, half cover the pan and simmer, stirring occasionally to stop the tomatoes sticking to the base of the pan.
Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
Add the double cream and heat through, stirring. Do not allow the soup to approach boiling point. Check the consistency and add more stock if necessary and then taste for seasoning. Pour into heated bowls and garnish with basil. Serve hot or chilled (if serving chilled, omit the double cream).
Ingredients:
1 Tbs. olive oil
2 Tbs. butter
1 medium onion, finely chopped
2 lb ripe plum tomatoes, roughly chopped
1 garlic clove, roughly chopped
3 cups chicken or vegetable stock
1/2 cup dry white wine
2 Tbs. sun-dried tomato paste
2 Tbs. shredded fresh basil, plus a few whole leaves, to garnish
2/3 cup double cream
salt and freshly ground black pepper
~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.
Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste. Bring to to a boil, then lower the heat, half cover the pan and simmer, stirring occasionally to stop the tomatoes sticking to the base of the pan.
Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
Add the double cream and heat through, stirring. Do not allow the soup to approach boiling point. Check the consistency and add more stock if necessary and then taste for seasoning. Pour into heated bowls and garnish with basil. Serve hot or chilled (if serving chilled, omit the double cream).
Torta di Pomodoro e Basilico
Torta di Pomodoro e Basilico, or Tomato and Basil Tart, is similar to a pizza, but uses shortcrust pastry instead of yeast dough.
Ingredients:
FOR THE CRUST:
1 1/2 cups flour
1/2 tsp salt
1/2 cup butter
3-5 Tbs. cold water
2 Tbs. extra virgin olive oil
FOR THE FILLING:
1 cup mozzarella cheese, sliced as thinly as possible
12 leaves of fresh basil
4-5 medium tomatoes, cut into 1/4 inch slices
4 Tbs. grated parmesan cheese
~Make the pastry by placing the flour and salt in a mixing bowl. Using a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Add 3 Tbs. water, and combine with a fork until the dough holds together. If it is too crumbly, add a little more water.
Gather the dough into a ball and flatten it into a disk. Wrap in greaseproof paper and refrigerate for at least 40 minutes. Preheat oven to 375 F.
Roll the pastry out between two sheets of greaseproof paper to a 1/4 inch thick. Line an 11-inch tart or pie pan with the pastry dough, trimming the edges evenly. Refrigerate for 20 minutes. Prick the bottom all over with a fork.
Live the pastry with a sheet of baking parchment paper. Fill with dried beans. Place the pie pan on a baking tray and bake for about 15 minutes. Remove from the oven. Leave the oven on.
Remove the beans and paper. Brush the pastry with oil. Line with mozzarella. Tear half of the basil into pieces, and sprinkle on top of the cheese.
Arrange the tomato slices over the cheese. Dot with the remaining whole basil leaves. Sprinkle with salt and pepper, Parmesan cheese, and oil. Bake for about 35 minutes. If the cheese exudes a lot of liquid during baking, tilt the pan and spoon it off to keep the pastry from becoming soggy. Serve hot or at room temperature.
Ingredients:
FOR THE CRUST:
1 1/2 cups flour
1/2 tsp salt
1/2 cup butter
3-5 Tbs. cold water
2 Tbs. extra virgin olive oil
FOR THE FILLING:
1 cup mozzarella cheese, sliced as thinly as possible
12 leaves of fresh basil
4-5 medium tomatoes, cut into 1/4 inch slices
4 Tbs. grated parmesan cheese
~Make the pastry by placing the flour and salt in a mixing bowl. Using a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Add 3 Tbs. water, and combine with a fork until the dough holds together. If it is too crumbly, add a little more water.
Gather the dough into a ball and flatten it into a disk. Wrap in greaseproof paper and refrigerate for at least 40 minutes. Preheat oven to 375 F.
Roll the pastry out between two sheets of greaseproof paper to a 1/4 inch thick. Line an 11-inch tart or pie pan with the pastry dough, trimming the edges evenly. Refrigerate for 20 minutes. Prick the bottom all over with a fork.
Live the pastry with a sheet of baking parchment paper. Fill with dried beans. Place the pie pan on a baking tray and bake for about 15 minutes. Remove from the oven. Leave the oven on.
Remove the beans and paper. Brush the pastry with oil. Line with mozzarella. Tear half of the basil into pieces, and sprinkle on top of the cheese.
Arrange the tomato slices over the cheese. Dot with the remaining whole basil leaves. Sprinkle with salt and pepper, Parmesan cheese, and oil. Bake for about 35 minutes. If the cheese exudes a lot of liquid during baking, tilt the pan and spoon it off to keep the pastry from becoming soggy. Serve hot or at room temperature.
Monday, August 20, 2012
Minestrone Estivo
This brightly colored, fresh tasting soup makes the most of summer vegetables.
Ingredients:
3 Tbs. olive oil
1 large onions, finely chopped
1 Tbs. sun-dried tomato paste
1 lb ripe plum tomatoes, peeled and finely chopped
1/2 lb of green zucchini, trimmed and roughly chopped
1/2 lb yellow zucchini, trimmed and roughly chopped
3 new potatoes, diced
2 garlic cloves, crushed
5 cups water or chicken stock
4 Tbs. shredded fresh basil
2/3 cup grated parmesan cheese
salt and freshly ground black pepper
~Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened. Stir in sun-dried tomato paste, chopped tomatoes, zucchini, diced potatoes, and garlic. Mix well, and cook gently for 10 minutes, uncovered, shaking the pan frequently to stop the vegetables sticking to the bottom.
Pour in the water or stock. Bring to a boil, lower the heat, half cover the pan and simmer gently for 15 minutes, or until the vegetables are just tender. Add more stock if necessary.
Remove the pan from the heat and stir in basil and half of the cheese. Taste for seasoning. Serve hot, sprinkled with remaining cheese.
Ingredients:
3 Tbs. olive oil
1 large onions, finely chopped
1 Tbs. sun-dried tomato paste
1 lb ripe plum tomatoes, peeled and finely chopped
1/2 lb of green zucchini, trimmed and roughly chopped
1/2 lb yellow zucchini, trimmed and roughly chopped
3 new potatoes, diced
2 garlic cloves, crushed
5 cups water or chicken stock
4 Tbs. shredded fresh basil
2/3 cup grated parmesan cheese
salt and freshly ground black pepper
~Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened. Stir in sun-dried tomato paste, chopped tomatoes, zucchini, diced potatoes, and garlic. Mix well, and cook gently for 10 minutes, uncovered, shaking the pan frequently to stop the vegetables sticking to the bottom.
Pour in the water or stock. Bring to a boil, lower the heat, half cover the pan and simmer gently for 15 minutes, or until the vegetables are just tender. Add more stock if necessary.
Remove the pan from the heat and stir in basil and half of the cheese. Taste for seasoning. Serve hot, sprinkled with remaining cheese.
Pepper Casserole
Best baked right before serving.
Ingredients:
1 1/2 cups uncooked brown rice
2 3/4 cups water
1 Tbs. lemon juice
2-3 Tbs. fresh dill, minced
1 1/2 Tbs. olive oil
2 cups minced onion
4-5 medium green and/or red bell peppers, chopped into 1/2 inch pieces
3/4 tsp salt
fresh ground black pepper
1/2 tsp oregano
2 tsp basil
8 medium cloves garlic, half of them minced and half of them sliced (keep separate)
1 cup crumbled feta cheese
1 1/2 cups ricotta or cottage cheese
2-4 medium sized ripe tomatoes, sliced
1 cup of pitted and halved olives
~Place the rice and water in a saucepan, Cover and bring to a boil. Turn heat down as low as possible, and cook, covered, for about 40 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat, fluff with a fork, and stir in lemon juice and dill. Set aside.
Heat olive oil in a large skillet. Add the onions, and cook until they are soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender.. Stir in the minced garlic (save sliced garlic for later) and cook for about one minute more. Remove from heat, and stir in feta cheese.
When you are ready to assemble the casserole, lightly oil a 13 x 9 inch baking pan, and pre-heat the oven to 375 F.
Combine rice, pepper saute, and cottage or ricotta cheese in a large bowl, and mix well. Transfer to the prepared baking pan, and spread into place. Top with tomato slices, then scatter olives and garlic slices on top of tomatoes.
Bake, uncovered, until bubbly (about 30-40 minutes).
Serve hot or warm.
Ingredients:
1 1/2 cups uncooked brown rice
2 3/4 cups water
1 Tbs. lemon juice
2-3 Tbs. fresh dill, minced
1 1/2 Tbs. olive oil
2 cups minced onion
4-5 medium green and/or red bell peppers, chopped into 1/2 inch pieces
3/4 tsp salt
fresh ground black pepper
1/2 tsp oregano
2 tsp basil
8 medium cloves garlic, half of them minced and half of them sliced (keep separate)
1 cup crumbled feta cheese
1 1/2 cups ricotta or cottage cheese
2-4 medium sized ripe tomatoes, sliced
1 cup of pitted and halved olives
~Place the rice and water in a saucepan, Cover and bring to a boil. Turn heat down as low as possible, and cook, covered, for about 40 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat, fluff with a fork, and stir in lemon juice and dill. Set aside.
Heat olive oil in a large skillet. Add the onions, and cook until they are soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender.. Stir in the minced garlic (save sliced garlic for later) and cook for about one minute more. Remove from heat, and stir in feta cheese.
When you are ready to assemble the casserole, lightly oil a 13 x 9 inch baking pan, and pre-heat the oven to 375 F.
Combine rice, pepper saute, and cottage or ricotta cheese in a large bowl, and mix well. Transfer to the prepared baking pan, and spread into place. Top with tomato slices, then scatter olives and garlic slices on top of tomatoes.
Bake, uncovered, until bubbly (about 30-40 minutes).
Saturday, August 18, 2012
Vellutata di Zucchini
Cream of Zucchini Soup. You may use Gorgonzola instead of Dolcelatte.
Ingredients:
2 Tbs. olive oil
1 Tbs. butter
1 medium onion, chopped
2 lbs zucchini, sliced
1 tsp dried oregano
2 1/2 cups vegetable or chicken stock
4 oz Dolcelatte cheese, rind removed, diced
1 1/4 cups cups cream
salt and freshly ground pepper
fresh oregano and extra Dolcelatte to garnish
~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently, stirring frequently, until soft but not brown (about 5 minutes).
Add the zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring often.
Pour in the stock and bring to a boil, stirring. Lower the heat, partially cover pan and simmer gently, for about 30 minutes. Stir in the diced Dolcelatte until melted.
Process the soup in a blender or food processor until very smooth.
Add two thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more stock is the soup too thick. Taste for seasoning, then pour into bowls (preferably pre-heated). Swirl in the remaining cream. Garnish with oregano and extra cheese and serve.
Ingredients:
2 Tbs. olive oil
1 Tbs. butter
1 medium onion, chopped
2 lbs zucchini, sliced
1 tsp dried oregano
2 1/2 cups vegetable or chicken stock
4 oz Dolcelatte cheese, rind removed, diced
1 1/4 cups cups cream
salt and freshly ground pepper
fresh oregano and extra Dolcelatte to garnish
~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently, stirring frequently, until soft but not brown (about 5 minutes).
Add the zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring often.
Pour in the stock and bring to a boil, stirring. Lower the heat, partially cover pan and simmer gently, for about 30 minutes. Stir in the diced Dolcelatte until melted.
Process the soup in a blender or food processor until very smooth.
Add two thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more stock is the soup too thick. Taste for seasoning, then pour into bowls (preferably pre-heated). Swirl in the remaining cream. Garnish with oregano and extra cheese and serve.
Thursday, August 16, 2012
Stir-Fry with Beef and Caramelized onions
I really like stir-fry, and this one is
great with the caramelized onions and the strips of beef. I once tried cooking
the beef in oil, and thought it didn’t taste as good; so I would always use
butter to cook the beef in.
Ingredients:
1 lb bok choy or Chinese (napa) cabbage, cleaned and chopped
1/2 cup thinly sliced onions
1/2 – 1 cup of snow peas, chopped in
half
1 small, boneless, steak, sliced 1/4-1/2
inch thick
2 chopped shallots or green onions
1 clove minced garlic
1 - 2 Tbs. of sesame oil
1/4 -1/2 cup red wine vinegar
2 Tbs. olive oil
2 - 4 Tbs. butter
1 1/2 Tbs. sugar
1 1/2 - 2 Tbs. balsamic vinegar
2 - 3 garlic scapes (optional)
1 bell pepper, cut into 1/2-inch strips
~Slice the beef, and put in a bowl with
shallots or green onions, garlic, olive oil, and red wine vinegar. Let marinate
for 2 – 4 hours.
In a frying pan, or wok, heat butter
over medium - high heat until hot. Put in a few pieces of meat and fry on each
side for approximately 30 seconds; make sure they are cooked inside. Add more
butter if it is needed. Repeat until all of the meat has been cooked; transfer
to a plate, and set aside.
In the frying pan or wok, heat up the
sesame oil, and add the garlic scapes, bok Choy, pepper, and peas (if it all
does not fit at once, don’t worry, the bok Choy will cook down and leave room
for the rest of the bok Choy, etc. to be added at a later time). Do not over
cook the bok choy (don’t leave it crunchy either).
In a small frying pan, heat the
balsamic vinegar and sugar over medium heat. Add the onions, and cook until
sticky and brown. Take off heat.
Wednesday, August 15, 2012
Summer Tomato Sauce
You can use plum, beefsteak or heirloom tomatoes for this recipe. Makes about 2 cups of sauce.
Ingredients:
2 Tbs. olive oil
2 large garlic cloves, finely chopped
1/2 cup finely diced onion
2 pounds very ripe tomatoes
4 large fresh basil leaves
Put the oil in a heavy-bottomed Dutch oven. Add the garlic and onion to the oil and cook over medium-high heat until the onion softens but does not brown, about 3 minutes.
Add the tomatoes and bring to a boil. Add the basil and cook, uncovered over medium heat, for about 10 minutes. Pass through a food mill, or process in a food processor. Add salt and pepper to taste.
Ingredients:
2 Tbs. olive oil
2 large garlic cloves, finely chopped
1/2 cup finely diced onion
2 pounds very ripe tomatoes
4 large fresh basil leaves
Put the oil in a heavy-bottomed Dutch oven. Add the garlic and onion to the oil and cook over medium-high heat until the onion softens but does not brown, about 3 minutes.
Add the tomatoes and bring to a boil. Add the basil and cook, uncovered over medium heat, for about 10 minutes. Pass through a food mill, or process in a food processor. Add salt and pepper to taste.
Fresh Mango Salsa
Mangoes do not grow where I live (though you may substitute peaches for the mango), but I have heard this salsa is very good. Mango salsa is often served on barbecued meat.
Ingredients:
1 cup finely diced ripe mango or ripe peaches
1 Tbs. finely chopped green onion
2 Tbs. minced bell pepper
2 Tbs. slivered fresh cilantro or basil leaves
1/2 tsp ground cumin
freshly squeezed lime juice, to taste
How to cut a mango:
Mangoes have a very large flat seed, so they cannot be sliced through the center. Grasp one side of the mango, with the stem side facing up, and slice down one side of the mango, cutting right to the seed. Do the same on the other side of the mango. Pull the sides of the mango apart, and use a paring knife to carefully cut a 1/2 inch crosshatch pattern through the mango pulp down to the skin (make sure you do not cut through the skin, though). Scoop out the flesh with a spoon (scrape as much flesh as you can from the skin). Dice into smaller pieces.
Put all the salsa ingredients in a bowl. Add salt and/or pepper to taste. Mix well, and set aside.
Ingredients:
1 cup finely diced ripe mango or ripe peaches
1 Tbs. finely chopped green onion
2 Tbs. minced bell pepper
2 Tbs. slivered fresh cilantro or basil leaves
1/2 tsp ground cumin
freshly squeezed lime juice, to taste
How to cut a mango:
Mangoes have a very large flat seed, so they cannot be sliced through the center. Grasp one side of the mango, with the stem side facing up, and slice down one side of the mango, cutting right to the seed. Do the same on the other side of the mango. Pull the sides of the mango apart, and use a paring knife to carefully cut a 1/2 inch crosshatch pattern through the mango pulp down to the skin (make sure you do not cut through the skin, though). Scoop out the flesh with a spoon (scrape as much flesh as you can from the skin). Dice into smaller pieces.
Put all the salsa ingredients in a bowl. Add salt and/or pepper to taste. Mix well, and set aside.
Fresh Blueberry Syrup
Serve this on pancakes, waffles, coffee cakes, and toast! It is quick and easy to make, and so delicious!
Ingredients:
2 1/2 cups fresh blueberries
2 Tbs. honey
2 tsp lemon juice
~Put 1 1/2 cup of blueberries and honey in a small-medium sized saucepan. Cook over medium heat, stirring often, until the berries burst (about 6 minutes). Add remaining blueberries and cook until slightly thickened (about 3 minutes). Add lemon juice and remove from heat.
Ingredients:
2 1/2 cups fresh blueberries
2 Tbs. honey
2 tsp lemon juice
~Put 1 1/2 cup of blueberries and honey in a small-medium sized saucepan. Cook over medium heat, stirring often, until the berries burst (about 6 minutes). Add remaining blueberries and cook until slightly thickened (about 3 minutes). Add lemon juice and remove from heat.
Friday, July 27, 2012
Supremes de Volaille aux Champignons
The chicken is cooked to perfection -- tender, white, and the juices are yellow. The sauce is absolutely to die for. Fast and easy, too!
Ingredients:
4 supremes (boneless, skinless chicken breasts)
1/2 tsp lemon juice
5 Tbs. butter
1 Tbs. minced shallot, or green onion
1/4 lb sliced fresh mushrooms
1/8 tsp salt
big pinch of white pepper
FOR THE SAUCE
1/4 cup beef bouillon
1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
lemon juice, as needed
2 Tbs. minced fresh parsley
~Heat the butter in a 10-inch covered, fireproof casserole dish, over moderate heat until foaming. Stir in the minced shallots or green onion and sauté without browning. Stir in the mushrooms, and sauté lightly for a minute or two without browning. Sprinkle with salt.
Heat oven to 400° F.
Rub the supremes with the lemon juice and sprinkle lightly with pepper. Roll the supremes in the butter and mushroom mixture; lay them in the mixture. Butter one side of a 10-inch diameter piece of waxed paper. Lay the buttered side over the supremes. Cover casserole and place in the hot oven; bake for 6 minutes.
After 6 minutes, remove supremes from the oven and press the top of them with your finger. If they are still soft, return them to the oven for another two minutes, or so. Take out and press with your finger again; if the meat is springy to the touch it is done.
Remove the supremes from the casserole dish, and put on a warm platter and cover while making the sauce.
Pour the bouillon in the casserole with the butter and mushrooms, and boil down quickly over high heat until liquid is syrupy. Stir in cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning; add drops of lemon juice to taste. Pour the sauce over the supremes, and garnish with parsley.
Chicken Parmesan with Roasted Grape Tomatoes
Ingredients:
1/4 cup olive oil
1 large garlic clove
12 oz grape tomatoes
1 1/2 tsp dried oregano
6 supremes (boneless, skinless chicken breasts)
1 1/4 cups grated Parmigiano-Reggiano cheese
5 oz of fresh mozzarella, thinly sliced
~ Preheat oven to 500 F.
Put the olive oil in a small bowl. Put the garlic through a garlic press and add to olive oil. Put the tomatoes in another bowl. Add 2 Tbs. of the oil and garlic mixture to the tomatoes along with the oregano. Mix well.
Coat the chicken on all sides with remaining oil and garlic mixture. Put 1 cup of the Parmigiano-Reggiano cheese on a large plate. Dip one side of each of the chicken breasts in the cheese. Lay chicken, cheese side facing up, on half of a rimmed baking sheet. Place the tomatoes on the other half of the baking sheet. Bake for 10 minutes, or until the chicken is just firm to touch.
Overlap the slices of mozzarella on top of the chicken, and put back in oven until the cheese is melted.
To serve: transfer chicken to plates, top with tomatoes and sprinkle with remaining Parmigiano- Reggiano cheese.
Serves 6
1/4 cup olive oil
1 large garlic clove
12 oz grape tomatoes
1 1/2 tsp dried oregano
6 supremes (boneless, skinless chicken breasts)
1 1/4 cups grated Parmigiano-Reggiano cheese
5 oz of fresh mozzarella, thinly sliced
~ Preheat oven to 500 F.
Put the olive oil in a small bowl. Put the garlic through a garlic press and add to olive oil. Put the tomatoes in another bowl. Add 2 Tbs. of the oil and garlic mixture to the tomatoes along with the oregano. Mix well.
Coat the chicken on all sides with remaining oil and garlic mixture. Put 1 cup of the Parmigiano-Reggiano cheese on a large plate. Dip one side of each of the chicken breasts in the cheese. Lay chicken, cheese side facing up, on half of a rimmed baking sheet. Place the tomatoes on the other half of the baking sheet. Bake for 10 minutes, or until the chicken is just firm to touch.
Overlap the slices of mozzarella on top of the chicken, and put back in oven until the cheese is melted.
To serve: transfer chicken to plates, top with tomatoes and sprinkle with remaining Parmigiano- Reggiano cheese.
Serves 6
Thursday, July 26, 2012
Green Bean Soup with Swirled Pesto
Ingredients:
1 1/2 lb tender green beans
1 small onion, chopped
2 Tbs. olive oil
2 cups chicken or vegetable broth/stock
1 cup heavy cream
FOR PESTO SAUCE
3 large garlic cloves
2 Tbs. pine nuts
1 cup packed basil leaves
1/2 cup grated Parmesan cheese
olive oil
~Heat the 2 Tbs. of olive oil in a Dutch oven. Cook the onions in the oil and 2 Tbs. of stock/broth until onion is tender.
Bring a pot of water to a boil, and throw in the beans. Cover and boil the rapidly until they are almost fork-tender. Drain the beans.
Bring the remaining broth to a simmer in the Dutch oven; add the beans. Simmer gently for 5 minutes. Puree in a food processor or blender. Add the cream and taste for seasonings. (Soup should be quite thick.)
To make pesto, combine all "For Pesto Sauce" ingredients in a food processor. Add enough oil until it has reached the desired consistency. Puree until smooth.
Serve soup with a dollop of pesto. Serve warm.
1 1/2 lb tender green beans
1 small onion, chopped
2 Tbs. olive oil
2 cups chicken or vegetable broth/stock
1 cup heavy cream
FOR PESTO SAUCE
3 large garlic cloves
2 Tbs. pine nuts
1 cup packed basil leaves
1/2 cup grated Parmesan cheese
olive oil
~Heat the 2 Tbs. of olive oil in a Dutch oven. Cook the onions in the oil and 2 Tbs. of stock/broth until onion is tender.
Bring a pot of water to a boil, and throw in the beans. Cover and boil the rapidly until they are almost fork-tender. Drain the beans.
Bring the remaining broth to a simmer in the Dutch oven; add the beans. Simmer gently for 5 minutes. Puree in a food processor or blender. Add the cream and taste for seasonings. (Soup should be quite thick.)
To make pesto, combine all "For Pesto Sauce" ingredients in a food processor. Add enough oil until it has reached the desired consistency. Puree until smooth.
Serve soup with a dollop of pesto. Serve warm.
Thursday, July 19, 2012
Sesame-Glazed Green Beans
Ingredients:
1/2 lb of green beans
1/2 cup of water
1 Tbs. of soy sauce
1/2 tsp. of cornstarch
1 tsp. dry mustard
1 Tbs. honey
1 Tbs. dark sesame oil
1 Tbs. toasted sesame seeds (optional, but I recommend using them)
~ Put the green beans and water in a saucepan, and bring to a boil. Simmer the beans, uncovered, until they are tender and all of the water has evaporated. Take the pan off the heat.
While the beans are cooking, combine the soy sauce, cornstarch, dry mustard, and honey in a small bowl. Put the green beans back over medium heat, and add the soy mixture. Toss until the vegetables are well coated, letting the sauce boil and thicken a bit.
Take the pan off the heat. Drizzle on the sesame oil, and sprinkle on the toasted sesame seeds (if you are using them). Serve immediately.
1/2 lb of green beans
1/2 cup of water
1 Tbs. of soy sauce
1/2 tsp. of cornstarch
1 tsp. dry mustard
1 Tbs. honey
1 Tbs. dark sesame oil
1 Tbs. toasted sesame seeds (optional, but I recommend using them)
~ Put the green beans and water in a saucepan, and bring to a boil. Simmer the beans, uncovered, until they are tender and all of the water has evaporated. Take the pan off the heat.
While the beans are cooking, combine the soy sauce, cornstarch, dry mustard, and honey in a small bowl. Put the green beans back over medium heat, and add the soy mixture. Toss until the vegetables are well coated, letting the sauce boil and thicken a bit.
Take the pan off the heat. Drizzle on the sesame oil, and sprinkle on the toasted sesame seeds (if you are using them). Serve immediately.
Thursday, July 5, 2012
Garlic Scape Pesto
Looking for something to do with all of those garlic scapes? Here's and idea!
Ingredients:
2 cups of garlic scapes cut into 1 inch lengths, tough tips removed
1/3 cup of pine nuts (they may be toasted)
1/3 cup of Parmesan cheese, grated
1/3 - 2/3 cup of olive oil
8-12 fresh basil leaves, optional
~ In a food processor, pulse the garlic scapes and optional basil leaves until fine. Add pine nuts and cheese, turn on food processor and drizzle in olive oil until the desired consistency has been reached.
Seal tightly, and refrigerate.
You may also add 1 Tbs. of lemon or lime juice to help the pesto retain it's color. Add this when adding the oil.
Ingredients:
2 cups of garlic scapes cut into 1 inch lengths, tough tips removed
1/3 cup of pine nuts (they may be toasted)
1/3 cup of Parmesan cheese, grated
1/3 - 2/3 cup of olive oil
8-12 fresh basil leaves, optional
~ In a food processor, pulse the garlic scapes and optional basil leaves until fine. Add pine nuts and cheese, turn on food processor and drizzle in olive oil until the desired consistency has been reached.
Seal tightly, and refrigerate.
You may also add 1 Tbs. of lemon or lime juice to help the pesto retain it's color. Add this when adding the oil.
Wednesday, July 4, 2012
Strawberry Meringues
These little meringues are bite-size and and can be eaten without utensils, so they are perfect for parties. The Meringue tastes a bit like roasted marshmallows, and goes wonderfully with the whipped cream and the strawberries.
Ingredients:
4 egg whites
1/4 tsp. cream of tartar
1/8 tsp. of salt
1/4 cup of granulated sugar
1/3 cup of icing sugar
TOPPING:
1 cup of heavy whipping cream
sliced strawberries
~ Beat egg whites, cream of tartar, and salt in a medium bowl until foamy. Slowly add the granulated sugar until soft peaks form. Slowly add icing sugar, 1 Tbs. at a time, until the meringue is glossy and stiff.
Heat oven to 275 F.
Cut parchment paper to fit on baking sheets.
Use a piping bag to pipe the meringue onto the parchment in little disks (about 1 1/2 - 2 inches in diameter, and about 1/2 inch high), 1 inch apart.
Bake for 45-60 minutes (turn the tray halfway through baking), or until golden. Leave in oven overnight, or at least 4-6 hours to crisp up.
Whip whipping cream, and pipe (with a piping bag) onto the crisp meringues. Arrange the sliced strawberries on top.
Ingredients:
4 egg whites
1/4 tsp. cream of tartar
1/8 tsp. of salt
1/4 cup of granulated sugar
1/3 cup of icing sugar
TOPPING:
1 cup of heavy whipping cream
sliced strawberries
~ Beat egg whites, cream of tartar, and salt in a medium bowl until foamy. Slowly add the granulated sugar until soft peaks form. Slowly add icing sugar, 1 Tbs. at a time, until the meringue is glossy and stiff.Heat oven to 275 F.
Cut parchment paper to fit on baking sheets.
Use a piping bag to pipe the meringue onto the parchment in little disks (about 1 1/2 - 2 inches in diameter, and about 1/2 inch high), 1 inch apart.
Bake for 45-60 minutes (turn the tray halfway through baking), or until golden. Leave in oven overnight, or at least 4-6 hours to crisp up.
Whip whipping cream, and pipe (with a piping bag) onto the crisp meringues. Arrange the sliced strawberries on top.
Kvaefjord
This is not a classical representation of Kvaefjord, or "World's Best Cake", I took a recipe and made a few changes. It makes two cakes, so it's perfect for potluck or party (I brought it to a potluck a few weeks ago and got great reviews!).
Ingredients:
CAKE LAYER
7 Tbs. of butter, or 3 1/2 oz.
1/4 cup sugar
4 egg yolks
1/4 cup milk
3/4 cup flour
1 tsp. baking powder
ALMOND MERINGUE
1/3 cup almonds
1/3 cup powdered sugar
1/2 cup sugar
3 large egg whites
PASTRY CREAM
1 cup milk
1/4 cup sugar
1 1/2 Tbs. cornstarch
pinch of salt
2 egg yolks, lightly beaten
2 Tbs. unsalted butter
1 tsp. vanilla extract
TOPPING
2 cups of heavy whipping cream
4 Tbs. of sliced almonds (optional)
1 quart of fresh strawberries, sliced
~ For the cake layer, cream the butter and sugar together until light and fluffy. Add egg yolks and milk (if milk is too cold, or is right out of the fridge, it will make the butter harden and clump up), blend well. Add the flower and baking soda, mix until smooth.
Spread out the batter in two 9 inch circles on parchment paper placed on a baking sheet. Circles will be 1/4 - 1/3 inch thick.
~ For the meringue, preheat oven to 300 F.
Put almonds and powdered sugar in a food processor, and pulse until the almonds resemble bread crumbs.
Beat a 1/4 cup of sugar and the egg whites together until stiff. Add the rest of the sugar and beat well. Fold the almond "flour" into the meringue with a spatula. Don't work it too much, because the meringue will get loose.
Using a piping bag, pipe the meringue in the form of a spiral onto the circles of cake batter.
Bake 17-25 minutes.
Allow the layers to cool before you take them off of the parchment paper.
~ For the pastry cream, bring the milk to a simmer in a heavy bottomed saucepan. In a mixing bowl, combine the sugar, cornstarch and salt. Gradually add the hot milk to the cornstarch mixture, whisking constantly. Transfer the milk mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7-10 minutes.
Whisk in the egg yolks, then cook, stirring, until slightly thicker (about 2 minutes longer). Remove the saucepan from the heat and stir in the butter.
Cool at room temperature, stirring occasionally. Add the vanilla, cover and chill thoroughly. Pastry cream will keep, tightly covered, in the fridge for 3 days.
~ For the topping and assembly:
Peel the cake and meringue layer off the parchment paper, and lay (meringue side up) on a plate. Spread half of the pastry cream on the meringue. Place the sliced strawberries in top of the pastry cream, cover the strawberries with half of the whipped whipping cream. Sprinkle the sliced almonds on top.
Repeat assembly for the other cake.
Ingredients:
CAKE LAYER
7 Tbs. of butter, or 3 1/2 oz.
1/4 cup sugar
4 egg yolks
1/4 cup milk
3/4 cup flour
1 tsp. baking powder
ALMOND MERINGUE
1/3 cup almonds
1/3 cup powdered sugar
1/2 cup sugar
3 large egg whites
PASTRY CREAM
1 cup milk
1/4 cup sugar
1 1/2 Tbs. cornstarch
pinch of salt
2 egg yolks, lightly beaten
2 Tbs. unsalted butter
1 tsp. vanilla extract
TOPPING
2 cups of heavy whipping cream
4 Tbs. of sliced almonds (optional)
1 quart of fresh strawberries, sliced
~ For the cake layer, cream the butter and sugar together until light and fluffy. Add egg yolks and milk (if milk is too cold, or is right out of the fridge, it will make the butter harden and clump up), blend well. Add the flower and baking soda, mix until smooth.
Spread out the batter in two 9 inch circles on parchment paper placed on a baking sheet. Circles will be 1/4 - 1/3 inch thick.
~ For the meringue, preheat oven to 300 F.
Put almonds and powdered sugar in a food processor, and pulse until the almonds resemble bread crumbs.
Beat a 1/4 cup of sugar and the egg whites together until stiff. Add the rest of the sugar and beat well. Fold the almond "flour" into the meringue with a spatula. Don't work it too much, because the meringue will get loose.
Using a piping bag, pipe the meringue in the form of a spiral onto the circles of cake batter.
Bake 17-25 minutes.
Allow the layers to cool before you take them off of the parchment paper.
~ For the pastry cream, bring the milk to a simmer in a heavy bottomed saucepan. In a mixing bowl, combine the sugar, cornstarch and salt. Gradually add the hot milk to the cornstarch mixture, whisking constantly. Transfer the milk mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7-10 minutes.
Whisk in the egg yolks, then cook, stirring, until slightly thicker (about 2 minutes longer). Remove the saucepan from the heat and stir in the butter.
Cool at room temperature, stirring occasionally. Add the vanilla, cover and chill thoroughly. Pastry cream will keep, tightly covered, in the fridge for 3 days.
~ For the topping and assembly:
Peel the cake and meringue layer off the parchment paper, and lay (meringue side up) on a plate. Spread half of the pastry cream on the meringue. Place the sliced strawberries in top of the pastry cream, cover the strawberries with half of the whipped whipping cream. Sprinkle the sliced almonds on top.
Repeat assembly for the other cake.
 |
| This is a more traditional version, omit the whipped cream and place the other cake layer on top of the strawberries. |
Monday, June 11, 2012
Blueberry, Kale, and Ice Cream Smoothie
This smoothie is creamy, blueberry-y, and so delicious!
Ingredients:
3 large kale leaves
2 cups blueberries,
2 cups of juice (orange, apple, etc.)
1 banana
1 tsp. flax seed oil (optional)
2 1/2 scoops of vanilla ice cream
~ Put the kale, juice, and flax seed oil in a blender, puree until very smooth (kale will be in little pieces). Add blueberries, blend. Add banana, blend. Finally add the ice cream, blend once more. Serve cold.
Ingredients:
3 large kale leaves
2 cups blueberries,
2 cups of juice (orange, apple, etc.)
1 banana
1 tsp. flax seed oil (optional)
2 1/2 scoops of vanilla ice cream
Friday, June 8, 2012
Swiss Chard with Raisins and Hazelnuts
Ingredients:
3 Tbs. raisins
1 pound swiss chard, washed well
2 Tbs. olive oil
2 garlic cloves, minced
3 Tbs. tasted hazelnuts, chopped
Salt and fresh-ground black pepper to taste
1) Place raisins in a small pan with water (water should cover raisins). Bring water to a boil, then take pan off of the heat, and let the raisins sit for 5 minutes.
2) While raisins are soaking, cut each swiss chard leaf away from stem and central rib. Cut the leaves into 1/4 inch crosswise slices. Dice the stems and central ribs.
3) In a large pot, heat olive oil over medium heat. Add the swiss chard and garlic, and saute, stirring frequently, for 6-8 minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the swiss chard. Add salt and pepper, and serve.
3 Tbs. raisins
1 pound swiss chard, washed well
2 Tbs. olive oil
2 garlic cloves, minced
3 Tbs. tasted hazelnuts, chopped
Salt and fresh-ground black pepper to taste
1) Place raisins in a small pan with water (water should cover raisins). Bring water to a boil, then take pan off of the heat, and let the raisins sit for 5 minutes.
2) While raisins are soaking, cut each swiss chard leaf away from stem and central rib. Cut the leaves into 1/4 inch crosswise slices. Dice the stems and central ribs.
3) In a large pot, heat olive oil over medium heat. Add the swiss chard and garlic, and saute, stirring frequently, for 6-8 minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the swiss chard. Add salt and pepper, and serve.
Tuesday, June 5, 2012
Rhubarb-Filled Cookies
The dough is mild and soft, the rhubarb filling is like a delicious rhubarb jam.
Makes approximately 4 1/2 dozen
Ingredients:
DOUGH
1 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
4 1/2
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon, if desired
FILLING
3 1/2 cups chopped fresh or frozen (thawed) rhubarb
1 1/2 cups sugar
6 Tbs. water
1/4 cup cornstarch
1 tsp vanilla extract
~ Preheat oven to 375 F.
In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda, salt, and cinnamon (if desired). Gradually add the flour mixture to butter mixture and mix well. Dough will be sticky.
For filling, combine rhubarb, sugar and 2 Tbs. of water. Bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened, stirring often. Combine cornstarch and remaining 4 Tbs. water, mix until smooth. Add to rhubarb, and bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla.
Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Using your finger, make an indentation in the dough, pressing the middle outwards to build up the sides. Fill with a teaspoon of filling. Top with a 1/2 teaspoon of dough, allowing filling to show. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Makes approximately 4 1/2 dozen
Ingredients:
DOUGH
1 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
4 1/2
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon, if desired
FILLING
3 1/2 cups chopped fresh or frozen (thawed) rhubarb
1 1/2 cups sugar
6 Tbs. water
1/4 cup cornstarch
1 tsp vanilla extract
~ Preheat oven to 375 F.
In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda, salt, and cinnamon (if desired). Gradually add the flour mixture to butter mixture and mix well. Dough will be sticky.For filling, combine rhubarb, sugar and 2 Tbs. of water. Bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened, stirring often. Combine cornstarch and remaining 4 Tbs. water, mix until smooth. Add to rhubarb, and bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla.
Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Using your finger, make an indentation in the dough, pressing the middle outwards to build up the sides. Fill with a teaspoon of filling. Top with a 1/2 teaspoon of dough, allowing filling to show. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Monday, May 7, 2012
Cookie Sticks
...I have eaten so many many of these in the last 24 hours... Let's just say that I like them a lot.
Butterless.
Ingredients: Makes approximately 3 dozen
1/2 cup vegetable
1/2 cup sugar
1/2 cup packed brown sugar (I usually always add a little less sugar, so I didn't pack it)
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semisweet, or milk chocolate, chocolate chips
1/2 cup chopped almonds or walnuts, optional
~ Preheat oven to 375 F.
In a bowl combine the sugars, oil, egg and vanilla; mix. Combine the flour, baking soda and salt in a bowl. Gradually add to sugar mixture.
On a greased baking sheet, spread dough into 3 x 15 inch strips (if you bake two on a sheet, spread them about 3 inches apart).
Sprinkle chocolate chips and nuts, if desired, over dough and lightly press down into dough.
Put into preheated oven, and bake for 7-10 minutes (depending on how runny the batter is, and if you want them crisp or not). They are done when they are firm and brown around the edges, but still slightly soft in the middle.
Remove from oven and let cool for 5 minutes, cut into 1 inch strips with a serrated knife and place on a wire wrack to continue cooling.
Butterless.
Ingredients: Makes approximately 3 dozen
1/2 cup vegetable
1/2 cup sugar
1/2 cup packed brown sugar (I usually always add a little less sugar, so I didn't pack it)
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semisweet, or milk chocolate, chocolate chips
1/2 cup chopped almonds or walnuts, optional
~ Preheat oven to 375 F.
In a bowl combine the sugars, oil, egg and vanilla; mix. Combine the flour, baking soda and salt in a bowl. Gradually add to sugar mixture.
On a greased baking sheet, spread dough into 3 x 15 inch strips (if you bake two on a sheet, spread them about 3 inches apart).
Sprinkle chocolate chips and nuts, if desired, over dough and lightly press down into dough.
Put into preheated oven, and bake for 7-10 minutes (depending on how runny the batter is, and if you want them crisp or not). They are done when they are firm and brown around the edges, but still slightly soft in the middle.Remove from oven and let cool for 5 minutes, cut into 1 inch strips with a serrated knife and place on a wire wrack to continue cooling.
Quiche Lorraine
Yum! I recently made this; it's very simple to put together--the longest part, for me, was the pie crust!
Ingredients:
4 eggs
2 cups milk
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. chives
pinch nutmeg
2 Tbs. flour
1/4 lb bacon
1 1/2 cups of grated Swiss cheese
~ Preheat oven to 375 F. One 10 inch pie crust. Cut bacon into 1 inch pieces. Cook in a skillet until fat is rendered out, but not crisp. Drain on a paper towel. Sprinkle shredded cheese in the pricked pie shell (pricked with a fork, knife, etc.). Add cooked bacon on top of the cheese.
In a blender combine: eggs, milk, salt, pepper, chives, nutmeg, flour ; blend. Pour this on top of bacon and cheese.
Bake for 35-45 minutes, or until solid in the center.
Serve hot, warm or at room temperature.
Ingredients:
4 eggs
2 cups milk
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. chives
pinch nutmeg
2 Tbs. flour
1/4 lb bacon
1 1/2 cups of grated Swiss cheese
Bake for 35-45 minutes, or until solid in the center.
Serve hot, warm or at room temperature.
Saturday, February 25, 2012
Boeuf Borguignon
Ingredients:
6 oz. of bacon, cut into 1 1/2 x 1/4 inch pieces
1 Tbs. olive oil
3 lbs. lean stewing beef (patted dry with a paper towel)
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbs. flour
3 cups of red wine
2-3 cups of beef stock
1 Tbs. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
1 bay leaf
18-24 small white onions
1 lb. mushrooms
1 1/2 quarts of water
~Bring water to a simmer, add bacon and simmer for 10 minutes. Drain.Heat oven to 450 F.
Saute bacon in the olive oil to lightly brown. Set bacon aside. Brown beef (do not crowd) in olive oil/bacon fat. If beef is not dried before attempting to brown it, it will not brown properly. Remove beef from pan and set aside. Lightly brown carrot and sliced onion in oil/bacon fat. If there is a lot of excess oil, drain it. Put bacon, beef, carrots and onions in a large casserole dish (one that can go from stove-top to oven). Season with salt and pepper; stir. Sprinkle in the flour, mix again. Place casserole dish in the center of the pre-heated oven. Bake for 4 minutes. Remove from oven and stir; return to oven and bake for another 4 minutes. Remove from oven, and decrease temperature to 350 F.
Add wine, tomato paste, bay leaf, thyme, garlic, and enough beef stock to almost cover meat. Bring to a simmer on a stove.
Return casserole to oven and bake for 2 1/2 - 3 hours.
Peel white onions (leave whole), and prick bottoms with a small knife. Put onions in a saucepan, and partially cover with water. Add 1 Tbs. of butter, bring to a simmer and cook for about 20-25 minutes, or until soft.
Wash mushrooms (just wipe all the dirt off of them), and cut in half (or in quarters, depending in the size). Heat oil in a skillet, add about 1 Tbs. of butter. When the butter is no longer bubbling, add the mushrooms (do not overcrowd). Saute for 2-3 minutes, moving around in pan every 30 seconds.
Set these aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Put the meat back into the casserole dish. If the sauce from the casserole dish is thin (does not coat a spoon), heat it up on the stove. Make a paste out of flour and butter; use about 1 Tbs. of flour and about 2 tsp. of butter per cup of sauce. Mix into sauce, until sauce is thick. Taste for seasoning.
Add white onions, mushrooms, and sauce to casserole, stir.
If serving right away, heat for a few minutes on stove.
Serve over potatoes, rice, or pasta. (Optional) Garnish with parsley.
Saturday, January 28, 2012
Homestyle Bread
I found this bread tastes a bit like croissants. Not as light, but deliciously buttery.
Ingrediens:
1 package active dry yeast, or a little less than 1 Tbs. of yeast
1 cup of milk
1 cup of water
2 Tbs. of sugar
1/4 cup of butter
1 Tbs. of salt
5-6 cups of all-purpose flour
~Heat the milk, water and butter together in a saucepan. Take off heat when this mixture is between 100-115 F.
Add the yeast to half a cup of the warm milk mixture, along with the sugar, stir until yeast is dissolved.
Allow yeast to proof. Place the remaining milk mixture and salt in a large bowl. Stir in flour, 1 cup at a time, with a large wooden spoon. After adding three cups, add the yeast mixture. Continue adding flour until the mixture is is rather firm. Transfer to a floured work surface. Kneed, adding more flour when necessary. Stop kneading when the dough is no longer sticky, supple and has a satiny texture. Place in a buttered bowl, roll dough around to coat in the butter. Cover with a cloth and let rise in a warm room. Let rise for about a 1 1/2 hours, or until it has doubled in bulk.
Deflate the dough by punching it with a your fist a few times. Transfer back to a floured work surface and kneed for a few more minutes.
Divide into two equal halves (I usually weigh them), and put into two buttered (well buttered!) 9 x 5 x3 loaf pans. Cover and let rise until double in size again.
Heat oven to 400 F.
Slash tops of loaves with a sharp knife, two or three times diagonally. Put in oven and bake for 40-45 minutes. Bread is done when you lightly knock in the top and the bread sounds hollow.
Remove loaves from pans.
Ingrediens:
1 package active dry yeast, or a little less than 1 Tbs. of yeast
1 cup of milk
1 cup of water
2 Tbs. of sugar
1/4 cup of butter
1 Tbs. of salt
5-6 cups of all-purpose flour
~Heat the milk, water and butter together in a saucepan. Take off heat when this mixture is between 100-115 F.
Add the yeast to half a cup of the warm milk mixture, along with the sugar, stir until yeast is dissolved.
Allow yeast to proof. Place the remaining milk mixture and salt in a large bowl. Stir in flour, 1 cup at a time, with a large wooden spoon. After adding three cups, add the yeast mixture. Continue adding flour until the mixture is is rather firm. Transfer to a floured work surface. Kneed, adding more flour when necessary. Stop kneading when the dough is no longer sticky, supple and has a satiny texture. Place in a buttered bowl, roll dough around to coat in the butter. Cover with a cloth and let rise in a warm room. Let rise for about a 1 1/2 hours, or until it has doubled in bulk.
Deflate the dough by punching it with a your fist a few times. Transfer back to a floured work surface and kneed for a few more minutes.
Divide into two equal halves (I usually weigh them), and put into two buttered (well buttered!) 9 x 5 x3 loaf pans. Cover and let rise until double in size again.
Heat oven to 400 F.
Slash tops of loaves with a sharp knife, two or three times diagonally. Put in oven and bake for 40-45 minutes. Bread is done when you lightly knock in the top and the bread sounds hollow.
Remove loaves from pans.
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