Fatten yourself up for Fat Tuesday (aka Mardi Gras)
BEIGNETS
Ingredients
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners' sugar
Directions
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.
Showing posts with label Tasty Tuesday. Show all posts
Showing posts with label Tasty Tuesday. Show all posts
Tuesday, February 21, 2012
Monday, January 23, 2012
Monday, September 19, 2011
Tasty Tuesday
BROWNIES....from scratch
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Tuesday, August 30, 2011
Tasty Tuesday
Steak marinated in Soy, Ginger and Lime with Red Onion Toasts
Jonathan Waxman, "Great American Cook: Recipes from the Kitchen of One of Our Most Influential Chefs"
This recipe is my take on fast food. Skirt steak comes from the flank, or diaphragm, of the cow. It was sold cheaply for years because few people were aware of its tenderness and deep flavor. Now, thanks to the ubiquity of fajitas, which popularized this cut, skirt steak has become pricier, but it has no surface fat or bone, so nothing is wasted. Because it’s so thin, the steak can be on the table in less than 10 minutes. The marinade brings out the assertive beefy flavors.
Ingredients
2 pounds skirt or hanger steak
1 2-inch piece fresh ginger
1 lime
1⁄4 cup soy sauce
3 garlic cloves
1 cup dry red wine
3 shallots
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 red onion
4 slices sourdough bread
Preparation
Pat the steak dry with paper towels and place it in a nonreactive baking pan.
Peel and grate the ginger. Juice the lime. In a small bowl, mix the ginger with the lime juice and soy sauce. Smash 2 of the garlic cloves and add them to the marinade. Pour the mixture over the steak, cover, and marinate in the refrigerator for 2 hours.
Remove the steak from the marinade and place on a platter. Discard the garlic and ginger and reserve the marinade.
Bring the red wine to a boil in a small saucepan over medium-high heat. Chop the shallots and add them to the wine. Boil to reduce the wine to 1/4 cup. Stir in the butter and salt and pepper to taste. Set aside.
Meanwhile, heat the broiler. Slice the onion into 1/4-inch-thick rounds and place on a baking sheet. Sprinkle with the reserved marinade and broil the onion until tender and dark brown, about 10 minutes; be careful not to burn it. Transfer to a plate and set aside. Leave the broiler on.
Place the steak on the broiler pan and broil, turning once, just until medium-rare, about 4 minutes per side. Transfer to a cutting board and cover loosely to keep warm.
Toast the bread on both sides under the broiler.
Meanwhile, reheat the sauce over low heat. Split the remaining garlic clove in half and rub the slices of toast with the garlic. Place a slice of toast on each plate. Divide the onion among the toasts. Slice the steak and place on the plates. Top the steak with the red wine sauce and serve.
Serving Size
4 servings
Jonathan Waxman, "Great American Cook: Recipes from the Kitchen of One of Our Most Influential Chefs"
This recipe is my take on fast food. Skirt steak comes from the flank, or diaphragm, of the cow. It was sold cheaply for years because few people were aware of its tenderness and deep flavor. Now, thanks to the ubiquity of fajitas, which popularized this cut, skirt steak has become pricier, but it has no surface fat or bone, so nothing is wasted. Because it’s so thin, the steak can be on the table in less than 10 minutes. The marinade brings out the assertive beefy flavors.
Ingredients
2 pounds skirt or hanger steak
1 2-inch piece fresh ginger
1 lime
1⁄4 cup soy sauce
3 garlic cloves
1 cup dry red wine
3 shallots
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 red onion
4 slices sourdough bread
Preparation
Pat the steak dry with paper towels and place it in a nonreactive baking pan.
Peel and grate the ginger. Juice the lime. In a small bowl, mix the ginger with the lime juice and soy sauce. Smash 2 of the garlic cloves and add them to the marinade. Pour the mixture over the steak, cover, and marinate in the refrigerator for 2 hours.
Remove the steak from the marinade and place on a platter. Discard the garlic and ginger and reserve the marinade.
Bring the red wine to a boil in a small saucepan over medium-high heat. Chop the shallots and add them to the wine. Boil to reduce the wine to 1/4 cup. Stir in the butter and salt and pepper to taste. Set aside.
Meanwhile, heat the broiler. Slice the onion into 1/4-inch-thick rounds and place on a baking sheet. Sprinkle with the reserved marinade and broil the onion until tender and dark brown, about 10 minutes; be careful not to burn it. Transfer to a plate and set aside. Leave the broiler on.
Place the steak on the broiler pan and broil, turning once, just until medium-rare, about 4 minutes per side. Transfer to a cutting board and cover loosely to keep warm.
Toast the bread on both sides under the broiler.
Meanwhile, reheat the sauce over low heat. Split the remaining garlic clove in half and rub the slices of toast with the garlic. Place a slice of toast on each plate. Divide the onion among the toasts. Slice the steak and place on the plates. Top the steak with the red wine sauce and serve.
Serving Size
4 servings
Tuesday, August 23, 2011
Tasty Tuesday: Pesto
Currently, our basil is huge and nearly overgrown.
Make this a Tasty Tuesday with a few pesto recipes for all that "extra" basil!!
Cooking Channel: Pesto
Tuesday, August 2, 2011
Tuesday, July 19, 2011
Tuesday, June 28, 2011
Tasty Tuesday
A special acknowledgment for the openly out Iron Chef Cat Cora for this recipe:
Grilled Watermelon with Prawns
2 cups water
1 cup granulated sugar
2 red bell peppers, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
3 cilantro sprigs, chopped
1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on
1/4 cup olive oil
2 limes, halved
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1 small seedless watermelon, sliced into 1/4-inch wedges, rind on
Unsweetened coconut, toasted for garnish
1 scallion, sliced for garnish
Preheat the grill.
In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.
Grilled Watermelon with Prawns
2 cups water
1 cup granulated sugar
2 red bell peppers, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
3 cilantro sprigs, chopped
1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on
1/4 cup olive oil
2 limes, halved
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1 small seedless watermelon, sliced into 1/4-inch wedges, rind on
Unsweetened coconut, toasted for garnish
1 scallion, sliced for garnish
Preheat the grill.
In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.
Tuesday, June 21, 2011
Tasty Tuesday: Indian Meatballs
Indian Meatballs with Tamarind Glaze
Top Chef Masters, Season 3, Episode 2 Quickfire Challenge
Ingredients
Meatballs:
2 ounces chicken thighs and legs
2 ounces pork belly
2 ounces short ribs
3 cloves of garlic
1 jalapeno
3 inches of ginger
3 scallions
1/2 cup cilantro
Chutney:
1/3 cup canola oil
36 fresh or 54 frozen curry leaves, roughly torn
12 dried red chilies
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
2 medium red onions, halved and thinly sliced
1 cup skinned peanuts
3 1/2 pounds tomatoes, roughly chopped
9 ounces tomato paste
2 tablespoons sugar
1 teaspoon Sambar spice or curry powder
1/2 teaspoon cayenne pepper
1 1/2 tablespoon kosher salt
Directions
Meatballs:
1. Grind meat to medium grind.
2. Finely chop all remaining ingredients and add to meat mixture.
3. Heat oil in heavy skillet and fry meatball on all sides until browned. Reserve.
Chutney:
1. Heat the oil with the curry leaves, chilies, mustard seeds and cumin over medium-high heat until the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and cook until the chilies darken, 1-2 minutes longer. Stir in the onions and cook until they have wilted and opaque, 5-7 minutes
2. Stir in the peanuts and cook for 3 minutes and than add the tomatoes, tomato paste, sugar, Sambar powder, cayenne and salt. Cook for 10 minutes, stirring often, pressing the tomatoes up against the sides of the pot to crush them.
3. Reduce the heat to medium and cook until the tomato juices are reduced and the chutney is thick and jam-like, stirring often, for 20-35 minutes. Taste for seasoning and add more salt if needed. Transfer to airtight container and refrigerate for up to 1 week.
4. To plate, serve cooked meatball with chutney.
Top Chef Masters, Season 3, Episode 2 Quickfire Challenge
Ingredients
Meatballs:
2 ounces chicken thighs and legs
2 ounces pork belly
2 ounces short ribs
3 cloves of garlic
1 jalapeno
3 inches of ginger
3 scallions
1/2 cup cilantro
Chutney:
1/3 cup canola oil
36 fresh or 54 frozen curry leaves, roughly torn
12 dried red chilies
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
2 medium red onions, halved and thinly sliced
1 cup skinned peanuts
3 1/2 pounds tomatoes, roughly chopped
9 ounces tomato paste
2 tablespoons sugar
1 teaspoon Sambar spice or curry powder
1/2 teaspoon cayenne pepper
1 1/2 tablespoon kosher salt
Directions
Meatballs:
1. Grind meat to medium grind.
2. Finely chop all remaining ingredients and add to meat mixture.
3. Heat oil in heavy skillet and fry meatball on all sides until browned. Reserve.
Chutney:
1. Heat the oil with the curry leaves, chilies, mustard seeds and cumin over medium-high heat until the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and cook until the chilies darken, 1-2 minutes longer. Stir in the onions and cook until they have wilted and opaque, 5-7 minutes
2. Stir in the peanuts and cook for 3 minutes and than add the tomatoes, tomato paste, sugar, Sambar powder, cayenne and salt. Cook for 10 minutes, stirring often, pressing the tomatoes up against the sides of the pot to crush them.
3. Reduce the heat to medium and cook until the tomato juices are reduced and the chutney is thick and jam-like, stirring often, for 20-35 minutes. Taste for seasoning and add more salt if needed. Transfer to airtight container and refrigerate for up to 1 week.
4. To plate, serve cooked meatball with chutney.
Tuesday, May 31, 2011
Tasty Tuesday: Sangria
(According to Wikipedia) Sangria is a wine punch typical of Portugal and Spain. It normally consists of:
a light, dry, young, acidic, unoaked, inexpensive red wine, usually Spanish Rioja; other reds that work well include French wines such as Gamay or Beaujolais, and Italian wines such as Grignolino, Bardolino, Dolcetto, Freisa or Lambrusco.
chopped or sliced fruit such as orange, lemon, lime, apple, peach, melon, berries, pineapple, grape or mango
a sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectar
a small amount of added brandy and triple sec, or other spirits
In some recipes (common in the United States) Seltzer, Sprite or 7up and ice.
White Wine Sangria, with Honeydew:
Ingredients
1 (750 milliliter) bottle white wine
1/2 cup cubed watermelon
1/2 cup cubed honeydew
1/2 cup sliced strawberries
1/2 cup fresh raspberries
6 splashes ginger ale, or to taste
Directions
Combine the white wine, watermelon, honeydew, strawberries, and raspberries in a large pitcher. Chill in refrigerator at least 1 hour to allow flavors to combine.
Ladle wine and fruit into wine goblets; top each with a splash of ginger ale to serve.
Here's a rather traditional red sangria:
a light, dry, young, acidic, unoaked, inexpensive red wine, usually Spanish Rioja; other reds that work well include French wines such as Gamay or Beaujolais, and Italian wines such as Grignolino, Bardolino, Dolcetto, Freisa or Lambrusco.
chopped or sliced fruit such as orange, lemon, lime, apple, peach, melon, berries, pineapple, grape or mango
a sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectar
a small amount of added brandy and triple sec, or other spirits
In some recipes (common in the United States) Seltzer, Sprite or 7up and ice.
White Wine Sangria, with Honeydew:
Ingredients
1 (750 milliliter) bottle white wine
1/2 cup cubed watermelon
1/2 cup cubed honeydew
1/2 cup sliced strawberries
1/2 cup fresh raspberries
6 splashes ginger ale, or to taste
Directions
Combine the white wine, watermelon, honeydew, strawberries, and raspberries in a large pitcher. Chill in refrigerator at least 1 hour to allow flavors to combine.
Ladle wine and fruit into wine goblets; top each with a splash of ginger ale to serve.
Here's a rather traditional red sangria:
Tuesday, May 17, 2011
Tasty Tuesdays!!!
Ingredients:
1 cup sugar
1 tablespoon water
1 can evaporated milk 12 oz / 354 ml
1 can sweetened condensed milk 14 oz / 396 ml
1 can media crema 7.6 oz / 225 ml
3 eggs
3 egg yolks
1 tablespoon vanilla
1/4 teaspoon salt
NOTE** I recommend baking only 1 hour and checking it, it needs to be jiggly in center when taking out of oven
Tuesday, May 3, 2011
Tasty Tuesday: Salad Dressing
Today's food journey is a little more abstract, it's not the salad that matters here, it's the dressing. Because we all know you can't toss a good salad without a good dressing! Here are a few choice options:
Vinaigrette (/vɪnəˈɡrɛt/) is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing,[1] but also as a cold sauce or marinade.
Tarragon/Shallot Vinaigrette
1 cup extra-virgin olive oil
1/3 cup Champagne vinegar
2 teaspoons chopped shallot
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
In a small bowl, combine the oil, vinegar, shallot, tarragon, salt, and pepper; whisk to combine. Refrigerate for 2 hours before serving.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Pineapple Vinaigrette
1 cup pineapple chunks (maybe more if you prefer)
2 tbsp white vinegar
2 tbsp bals. vinegar
1/2 tbsp mustard seed (or 2 tbsp of bottled mustard)
1/4 cup olive oil
*blend until puree*
add salt/pepper to taste, roughly 1 teaspoon each
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Citronette is a dressing made with the juices of a citrus fruit rather than vinegar.
If it doesn't have vinegar, then don't called it a vinaigrette!
Vinaigrette (/vɪnəˈɡrɛt/) is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing,[1] but also as a cold sauce or marinade.
Tarragon/Shallot Vinaigrette
1 cup extra-virgin olive oil
1/3 cup Champagne vinegar
2 teaspoons chopped shallot
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
In a small bowl, combine the oil, vinegar, shallot, tarragon, salt, and pepper; whisk to combine. Refrigerate for 2 hours before serving.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Pineapple Vinaigrette
1 cup pineapple chunks (maybe more if you prefer)
2 tbsp white vinegar
2 tbsp bals. vinegar
1/2 tbsp mustard seed (or 2 tbsp of bottled mustard)
1/4 cup olive oil
*blend until puree*
add salt/pepper to taste, roughly 1 teaspoon each
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Citronette is a dressing made with the juices of a citrus fruit rather than vinegar.
If it doesn't have vinegar, then don't called it a vinaigrette!
Wednesday, April 27, 2011
Tuesday/Wednesday: Anita Lo
Tasty Tuesday and Wednesday's Woman combined!
Yes... I can join the two: The phenomenal out chef Anita Lo!
*****************************************************************
Chicken and Coconut Shumai
1. 1 pound ground chicken
2. 1/4 cup unsweetened coconut milk
3. 1/4 cup coarsely shredded carrot
4. 2 Thai chiles, minced
5. 2 tablespoons chopped basil
6. 2 tablespoons Asian fish sauce
7. 2 tablespoons sugar
8. 2 teaspoons fresh lime juice
9. 1 garlic clove, minced
10. 1 large egg, beaten
11. 1 small shallot, minced
12. 1/2 teaspoon minced fresh ginger
13. 1/2 teaspoon kosher salt
14. 1/4 teaspoon freshly ground pepper
15. 40 wonton wrappers
16. Green leaf lettuce leaves, for steaming
17. Sriracha chili sauce, for serving
1. In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
2. Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
3. Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.
*************************************************************
Yes... I can join the two: The phenomenal out chef Anita Lo!
*****************************************************************
Chicken and Coconut Shumai
1. 1 pound ground chicken
2. 1/4 cup unsweetened coconut milk
3. 1/4 cup coarsely shredded carrot
4. 2 Thai chiles, minced
5. 2 tablespoons chopped basil
6. 2 tablespoons Asian fish sauce
7. 2 tablespoons sugar
8. 2 teaspoons fresh lime juice
9. 1 garlic clove, minced
10. 1 large egg, beaten
11. 1 small shallot, minced
12. 1/2 teaspoon minced fresh ginger
13. 1/2 teaspoon kosher salt
14. 1/4 teaspoon freshly ground pepper
15. 40 wonton wrappers
16. Green leaf lettuce leaves, for steaming
17. Sriracha chili sauce, for serving
1. In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
2. Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
3. Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.
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Tuesday, April 19, 2011
Tasty Tuesday
EASY TIRAMISU
Read more about it at www.cooks.com/rec/view/0,1913,153167-233197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
8 oz. semi-sweet chocolate
4 egg yolks
1 c. sugar
1 1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, cut into pieces at room temperature
1 3/4 c. chilled whipping cream
1 c. fresh brewed strong coffee, cooled
1/4 c. dark rum or (kahlua)
1 (12 oz.) prepared pound cake (or store bought), cut into 4 x 1 x 1/2 inch strips
In processor finely chop chocolate, set aside. In processor mix sugar, egg yolks; add vanilla and process until pale yellow. Add cheese gradually and blend until smooth. Transfer to a bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and chill 1 hour (can be prepared 2 days ahead.) Pour strong coffee into large shallow dish. Dip cake strips in coffee to coat completely. Arrange strips on bottom of shallow dish. Sprinkle with half of chocolate, top with chilled cheese mixture. Sprinkle with remaining chocolate. Cover and refrigerate at least 2 hours.
Read more about it at www.cooks.com/rec/view/0,1913,153167-233197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
8 oz. semi-sweet chocolate
4 egg yolks
1 c. sugar
1 1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, cut into pieces at room temperature
1 3/4 c. chilled whipping cream
1 c. fresh brewed strong coffee, cooled
1/4 c. dark rum or (kahlua)
1 (12 oz.) prepared pound cake (or store bought), cut into 4 x 1 x 1/2 inch strips
In processor finely chop chocolate, set aside. In processor mix sugar, egg yolks; add vanilla and process until pale yellow. Add cheese gradually and blend until smooth. Transfer to a bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and chill 1 hour (can be prepared 2 days ahead.) Pour strong coffee into large shallow dish. Dip cake strips in coffee to coat completely. Arrange strips on bottom of shallow dish. Sprinkle with half of chocolate, top with chilled cheese mixture. Sprinkle with remaining chocolate. Cover and refrigerate at least 2 hours.
Tuesday, April 5, 2011
Tasty Tuesday
Seafood Paella
Ingredients
* 2 tablespoons olive oil
* 1 tablespoon paprika
* 2 teaspoons dried oregano
* salt and black pepper to taste
* 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
*
* 2 tablespoons olive oil, divided
* 3 cloves garlic, crushed
* 1 teaspoon crushed red pepper flakes
* 2 cups uncooked short-grain white rice
* 1 pinch saffron threads
* 1 bay leaf
* 1/2 bunch Italian flat leaf parsley, chopped
* 1 quart chicken stock
* 2 lemons, zested
*
* 2 tablespoons olive oil
* 1 Spanish onion, chopped
* 1 red bell pepper, coarsely chopped
* 1 pound chorizo sausage, casings removed and crumbled
* 1 pound shrimp, peeled and deveined
Directions
1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Ingredients
* 2 tablespoons olive oil
* 1 tablespoon paprika
* 2 teaspoons dried oregano
* salt and black pepper to taste
* 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
*
* 2 tablespoons olive oil, divided
* 3 cloves garlic, crushed
* 1 teaspoon crushed red pepper flakes
* 2 cups uncooked short-grain white rice
* 1 pinch saffron threads
* 1 bay leaf
* 1/2 bunch Italian flat leaf parsley, chopped
* 1 quart chicken stock
* 2 lemons, zested
*
* 2 tablespoons olive oil
* 1 Spanish onion, chopped
* 1 red bell pepper, coarsely chopped
* 1 pound chorizo sausage, casings removed and crumbled
* 1 pound shrimp, peeled and deveined
Directions
1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Tuesday, March 29, 2011
Tasty Tuesday: Eggplant Parmesean
Ingredients
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Tuesday, March 15, 2011
Tasty Tuesday: Irish Potatoes
Irish Potato
(cookies)
Ingredients
* 1/4 cup butter, softened
* 1/2 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
* 2 1/2 cups flaked coconut
* 1 tablespoon ground cinnamon
Directions
1. In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.
(cookies)
Ingredients
* 1/4 cup butter, softened
* 1/2 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
* 2 1/2 cups flaked coconut
* 1 tablespoon ground cinnamon
Directions
1. In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.
Tuesday, March 1, 2011
Tasty Tuesday: Shamrockin' Shakes
It's March 1st.... and you know what that means.... McDonald's Shamrock Shakes.
However, we're all adults here, so here's a recipe for an 'adult version' of a tasty Shamrock Shake!
SHAMROCKIN' SHAKES
Ingredients
1 cup whole milk
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
3) Optional: Drop the rum and you've almost got a Shamrock Shake
However, we're all adults here, so here's a recipe for an 'adult version' of a tasty Shamrock Shake!
SHAMROCKIN' SHAKES
Ingredients
1 cup whole milk
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
3) Optional: Drop the rum and you've almost got a Shamrock Shake
Tuesday, February 22, 2011
Its Tuesday!!!!
Marcus Samuelsson's Red Rooster -- Helga's Meatballs
Ingredients
Serves 4 to 6
Adapted from "Aquavit and the New Scandinavian Cuisine" by Marcus Samuelsson, and currently served at Red Rooster Harlem
FOR THE MEATBALLS:
1⁄2 cup fine dry breadcrumbs
1⁄4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1⁄2 pound ground chuck or sirloin
1⁄2 pound ground veal
1⁄2 pound ground pork
2 tablespoons honey
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
FOR THE SAUCE:
1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup lingonberry preserves
2 tablespoons juice from Samuelsson's Quick Pickled Cucumbers (may substitute sweet pickle juice)
Kosher salt and freshly ground pepper
FOR SERVING:
Garlic mashed potatoes
Lingonberry preserves
Quick Pickled Cucumbers
Instructions
1. PREPARE MEATBALLS: Combine breadcrumbs and heavy cream in a small bowl, stirring with a fork until crumbs are moistened. Set aside.
2. Heat the oil in a small skillet over medium heat. Add the onion and sauté for about 5 five minutes, until softened. Remove from heat.
3. In a large bowl, combine the ground beef, veal, pork, onion, honey and egg, and mix well with your hands. Season with salt and pepper to taste. Add breadcrumb-cream mixture and mix well. With wet hands (to keep mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
4. Melt butter in large skillet over medium-high heat. Add meatballs, in batches if necessary; cook, turning frequently, for about 7 minutes till browned on all sides and cooked through. Transfer meatballs to a plate; discard all but 1 tablespoon fat from skillet.
5. PREPARE THE SAUCE: Return the skillet to the heat, whisk in the stock, cream, preserves and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Serve hot with the mashed potatoes, preserves and pickled cucumbers.
Read more: http://www.nydailynews.com/lifestyle/food/2011/01/15/2011-01-15_marcus_samuelssons_red_rooster__helgas_meatballs.html#ixzz1EkIvy3tr
Ingredients
Serves 4 to 6
Adapted from "Aquavit and the New Scandinavian Cuisine" by Marcus Samuelsson, and currently served at Red Rooster Harlem
FOR THE MEATBALLS:
1⁄2 cup fine dry breadcrumbs
1⁄4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1⁄2 pound ground chuck or sirloin
1⁄2 pound ground veal
1⁄2 pound ground pork
2 tablespoons honey
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
FOR THE SAUCE:
1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup lingonberry preserves
2 tablespoons juice from Samuelsson's Quick Pickled Cucumbers (may substitute sweet pickle juice)
Kosher salt and freshly ground pepper
FOR SERVING:
Garlic mashed potatoes
Lingonberry preserves
Quick Pickled Cucumbers
Instructions
1. PREPARE MEATBALLS: Combine breadcrumbs and heavy cream in a small bowl, stirring with a fork until crumbs are moistened. Set aside.
2. Heat the oil in a small skillet over medium heat. Add the onion and sauté for about 5 five minutes, until softened. Remove from heat.
3. In a large bowl, combine the ground beef, veal, pork, onion, honey and egg, and mix well with your hands. Season with salt and pepper to taste. Add breadcrumb-cream mixture and mix well. With wet hands (to keep mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
4. Melt butter in large skillet over medium-high heat. Add meatballs, in batches if necessary; cook, turning frequently, for about 7 minutes till browned on all sides and cooked through. Transfer meatballs to a plate; discard all but 1 tablespoon fat from skillet.
5. PREPARE THE SAUCE: Return the skillet to the heat, whisk in the stock, cream, preserves and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Serve hot with the mashed potatoes, preserves and pickled cucumbers.
Read more: http://www.nydailynews.com/lifestyle/food/2011/01/15/2011-01-15_marcus_samuelssons_red_rooster__helgas_meatballs.html#ixzz1EkIvy3tr
Tuesday, February 15, 2011
Tasty Tuesday
THAI FISH CURRY
This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in just 20 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot/wok. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. And it's ready in less than 30 minutes!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
* 3-4 fillets of fresh or frozen fish - any type, from sole to salmon (feeds 2-3 hungry people)
* handful of fresh mushrooms, sliced
* 1 red pepper, de-seeded and diced
* 1 medium tomato, cut into small pieces
* handful of fresh basil
* handful of fresh coriander
* fresh lime or lemon wedges for garnish
* optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)
* THAI CURRY SAUCE:
* 1/2 cup fresh coriander stems and leaves, chopped
* 1 can good-quality coconut milk
* 4 green onions, sliced (including green stem)
* 1 thumb-size piece galangal or ginger, grated
* 4 cloves garlic
* 2 Tbsp. fish sauce (available at Asian food stores)
* 1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
* 2 tsp. ground cumin
* 2 tsp. ground coriander
* 2 tsp. brown sugar (or more to taste)
* 1/2 tsp. turmeric
* 1 tsp. shrimp paste
* 1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce
Preparation:
1. Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
2. Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
3. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
4. Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
5. Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
6. Slide the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!
This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in just 20 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot/wok. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. And it's ready in less than 30 minutes!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
* 3-4 fillets of fresh or frozen fish - any type, from sole to salmon (feeds 2-3 hungry people)
* handful of fresh mushrooms, sliced
* 1 red pepper, de-seeded and diced
* 1 medium tomato, cut into small pieces
* handful of fresh basil
* handful of fresh coriander
* fresh lime or lemon wedges for garnish
* optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)
* THAI CURRY SAUCE:
* 1/2 cup fresh coriander stems and leaves, chopped
* 1 can good-quality coconut milk
* 4 green onions, sliced (including green stem)
* 1 thumb-size piece galangal or ginger, grated
* 4 cloves garlic
* 2 Tbsp. fish sauce (available at Asian food stores)
* 1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
* 2 tsp. ground cumin
* 2 tsp. ground coriander
* 2 tsp. brown sugar (or more to taste)
* 1/2 tsp. turmeric
* 1 tsp. shrimp paste
* 1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce
Preparation:
1. Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
2. Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
3. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
4. Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
5. Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
6. Slide the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!
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