July 19, 2009

Pasta with Roasted Eggplant Sauce


1 medium eggplant, 1-1.5 lbs
3 tbsp olive oil
2 cloves garlic, popped from skin
A handful of chopped flat-leaf parsley
1 can (28 oz) crushed tomatoes
1 lb pasta, cooked until al dente


1. Heat an oven to 450F. Cut several silts in the skin of one side of the eggplant. Place whole eggplant with slit side up directly on an oven rack on the middle shelf. Cook for 15 minutes. While eggplant is roasting, cook pasta. Remove eggplant and let stand on counter for 5 minutes.

2. Heat olive oil and garlic in a dish in the microwave on high for 20 minutes or warm in a small saucepan until garlic sizzles. Hold the whole eggplant over a food processor or blender. Peel the eggplant like a banana with the use of a paring knife by holding the stem in one head and sliding the knife under sections of the skin with the other. When you've peeled away the skin, cut the flesh of the eggplant loose from the stem and let it drop into the processor or blender. Dump in the garlic, oil, parsley, and salt and pepper, to taste. (If you stop here, this eggplant puree makes a wonderful dip for vegetables or spread for crackers.)

3. To prepare the sauce, combine eggplant puree with crushed tomatoes in a saucepan over medium heat until warmed through. Pour over your favorite pasta.

Yield: 4 servings
Source: Rachel Ray's 30-Minute Meals

Posted by dahl at 9:37 PM

November 2, 2008

Best and Easiest Chili


1 lb ground turkey
1 onion
1/2 red pepper
1 can black beans
1 can pinto beans
2-28 oz cans whole tomatoes
1 1/2 cup corn (frozen or fresh)
~ 1/2 tsp toasted cumin
2-3 tsp chili powder


Brown the turkey, then add the onions, garlic and red pepper and cook a bit more until softened, then add the rest of the ingredients and simmer for an hour. Serve. Top with cilantro, jalapeños, red onion, cheddar cheese, yogurt or sour cream, or anything else you like.

Posted by dahl at 2:28 PM

September 15, 2008

Pasta with Tomato and Basil


2 lbs very ripe tomatoes
1/2 lb mozzarella cheese, diced
5 tbsp olive oil
20 fresh basil leaves, chopped
1 tbsp chopped parsley
2 cloves garlic
1/8 tsp oregano
1/8 - 1/4 tsp fresh ground pepper
1 1/2 tsp salt (or less)
1 lb rotini pasta


1. Bring a large pot of salted water to a boil. Drop the tomatoes in the boiling water for about 10 seconds or until the skins are loose. Peel the skin off the tomatoes, and then dice the tomatoes and place in a large pasta bowl, doing your best to preserve the juices.

2. Cook the pasta per the directions. Drain when cooked.

3. While the pasta cooks, add the remaining ingredients except the salt to the large pasta bowl. Mix all the ingredients together. At the last minute before adding the cooked pasta, add the salt. Add the pasta and mix all together.

Note: If you don't like your mozzarella cheese all goey, you can put the cheese in the freezer and add it to the pasta bowl at the same time as the pasta, The freezer will help prevent it from getting too clumpy when mixed with the hot pasta.

Yield: 4 servings.
Source: Marcia Naveh.

Posted by dahl at 9:19 PM

Eggplant Dengaku


For the dengaku miso (makes more than required for the recipe)

6 tbsp hatcho miso
4 tbsp sugar
4 tbsp mirin
2 tbsp sake

1 large eggplant
3 tbsp sunflower or vegetable oil
toasted sesame seeds


1. To make the dengaku miso: In a small pan, combine the miso, sugar, mirin and sake. Place on medium heat and stir to combine. Once the mixture thickens, turn off the heat.

2. Cut the eggplant in half lengthwise, and then run a knife around the inside of the eggplant, loosening the skin from the flesh. Score the flat surface with a lattice pattern.

3. Heat the oil in a frying pan and add the eggplant, flesh side down, and brown. Then turn over, loosely cover with foil and continue cooking until almost cooked.

4. Spread two tablespoons of the dengaku miso on each half of the eggplant. Broil for about 5 minutes and sprinkle with toasted sesame seeds.

Author's note: Hatcho miso is a dark miso. If you can't find it, you can substitute with red miso paste.
My note: As noted above, the recipe makes a lot more sauce than the eggplant calls for. I was slightly suspicious of the serving size, so I made two eggplants and accidentally doubled the sauce recipe, of which there was no need. The two eggplants were good for two people, but if I had remembered to make rice, half an eggplant each with rice would have been plenty.

Yield: 2 servings.
Source: Harumi's Japanese Home Cooking

Posted by dahl at 9:05 PM

June 2, 2008

Soy-sake Shrimp wtih Ginger Aioli


1/2 cup soy sauce
2 green onions, chopped (we had chives around so we used them instead)
6 tablespoons olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or dry Sherry (we used Marsala wine and it tasted great)
1 tablespoon golden brown sugar (out of brown sugar so I mixed raw sugar and dark corn syrup)
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tablespoon chopped peeled fresh ginger
Cooked white rice


1. Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

2. Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.

3. Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

4. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

Yield: 4 servings with extra aioli
Source: Bon Appetit, April 2005

Posted by dahl at 5:18 PM

November 4, 2007

Vegetable Risotto


1 pound thin asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch lengths
2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved
6 tablespoons unsalted butter
Table salt
4 cups low-sodium chicken broth
3 cups water
Ground black pepper
1/2 cup frozen peas
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1 1/2 cups Arborio rice
1 cup dry white wine
1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
2 tablespoons minced fresh parsley or mint leaves
2 teaspoons juice from 1 lemon


1. Pulse asparagus tough stems and leek greens in food processor until roughly chopped, about 10 one-second pulses. Heat 1 tablespoon butter in large saucepan over medium heat; when foaming subsides, add processed vegetables and pinch of salt. Cover and cook until vegetables release liquid and soften slightly, about 5 minutes. Stir in broth and water; increase heat to high and bring to boil. Reduce heat to medium-low, partially cover, and simmer for 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth warm.

2. Heat 1 tablespoon butter in large Dutch oven over medium heat; when foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp tender, 4 to 6 minutes. Add peas and continue to cook for 1 minute. Transfer to plate and set aside.

3. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat; when foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 6 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

4. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

5. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, parsley, and lemon juice; gently fold in asparagus. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, passing grated Parmesan at table.

Yield: 4 servings as main course, 6 servings as first course
Source: Cooks Illustrated

Posted by dahl at 10:21 PM

October 13, 2007

Lamb Biryani

This is a fantastic recipe that my parents have saved over the years - well worth the effort!


1 ½ pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
1 ½-inch cube of peeled ginger, quartered
6 garlic cloves
20 peppercorns
12 cloves
10 cardamom pods worth of seeds
1 tsp cumin seed
¾ tsp coriander seed
¼ tsp mace
¼ whole nutmeg
1 ½-inch cinnamon stick
1 cup ghee or vegetable oil
1 ½ + ½ cups onion, thinly sliced
½ cup plain yogurt
½ cup sour cream
¼ tsp saffron threads
2 tbsp warm milk
1 ½ cup basmati rice
¼ cup shelled pistachio nuts
¼ cup sliced blanched almonds
¼ cup golden rasins
2 hard boiled large eggs, quartered


1. Sprinkle lamb with salt, let it stand on paper towels for 30 minutes and pat it dry.

2. With the motor running in a food processor fitted with the steel blade or a blender add and mince fine the ginger and garlic. With the motor still running, add 1/3 cup water in a stream and blend the mixture until it is a thin paste.

3. In a spice or coffee grinder, pulverize the peppercorn, cloves, cardamom, cumin, coriander, mace, nutmeg and cinnamon.

4. In a large heavy skillet, brown the lamb in batches in ½ cup of ghee over moderately high heat and transfer it with tongs as it is browned to a bowl. Add 1 ½ cup onion to the skillet and cook it over moderate heat, stirring until it is golden brown. Add the garlic ginger paste and cook the mixture, stirring until the liquid is evaporated and the oil separates from the mixture. Add the spice mixture and cook the mixture, stirring constantly and being careful not to let the spices burn, for 2 minutes or until the spices turn several shades darker. If the mixture sticks to the bottom of the skillet, stir in 1-2 tbsp water. Add the yogurt and sour cream and bring the mixture to a boil, stirring. Add the lamb and any juices that have accumulated in the bowl, simmer the mixture, covered, stirring occasionally, for 45 minutes or until the lamb is just tender and transfer the lamb with tongs to a bowl. Reduce the sauce over moderately high heat, stirring constantly, to about 1 cup, add it to the lamb, and stir the mixture to coat the lamb with the sauce. (The lamb mixture can be made up to this point 24 hours in advance and kept in the bowl, covered and chilled.)

5. Toast saffron and combine them in a small dish with the milk and let the mixture stand for 30 minutes or until it is bright yellow.

6. In a large bowl, cover rice, well picked over, with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Add enough water to cover the rice by 1 inch, let the rice stand for 30 minutes, and drain it well.

7. In a heatproof bowl, pour boiling water to cover over the pistachios, let the nuts stand for 1 minute, and drain them in a sieve. Turn the nuts out onto a tea towl and immediately rub off the skins.

8. Transfer the lamb mixture to a flame-proof casserole just large enough to hold it in one layer and heat it over low heat until it is hot. Sprinkle the rice into a kettle of boiling salted water, stirring and boil it for 5 minutes. Drain the rice, arrange it over the lamb in the casserole, and drizzle the saffron mixture in a zigzag over it. Immediately cover the casserole tightly with foil and the lid and bake the mixture in a preheated slow oven (300o F) for 30 minutes.

9. In a large heavy stainless steel or enameled skillet heat ½ cup ghee over moderately high heat until it is hot, add ½ cup onion, halved, and sauté them until they are golden brown. Transfer the onions with a slotted spoon to paper towels to drain. Add almonds to the skillet, sauté them until they are golden, and transfer them with the slotted spoon to paper towels to drain. Add the pistachios to the skillet, sauté them until they are lightly golden, and transfer them with the slotted spoon to paper towels to drain. Add raisins to the skillet, sauté them until they are plumped, and transfer them with the slotted spoon to paper towels to drain.

10. Transfer the rice to the center of a heated large platter, fluffing it with a fork. Arrange the lamb mixture around the rice and garnish the biryani with the hard boiled eggs, the almonds, the pistachio nuts, the raisins and the onions. Serve the biryani with raita, banana tamarind chutney and lime pickle.

Serves 4
Source Gourmet, February 1981

Posted by dahl at 11:07 PM

September 18, 2007

Crisp Chicken with Sherry-Vinegar Sauce


4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 garlic cloves, finely chopped
3/4 teaspoon paprika
1/3 cup Sherry vinegar
1/3 cup reduced-sodium chicken broth
2 teaspoons mild honey
2 tablespoons unsalted butter


Put oven rack in upper third of oven and preheat oven to 450°F.
Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.

Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.


I used boneless chicken breast, and as a result it was a bit overcooked, but the sauce was delicious. I would probably make a bit more sauce next time to have more to pour over the accompanying side (we used couscous).

Yield: 4 servings
Source: Gourmet 2006

Posted by dahl at 1:58 PM

February 8, 2007

Mexican Casserole

(I am a fan of Rachael Ray's recipes, but not her silly names, like Mexican Meat-zza: Mexican Deep-Dish Pan Pizza, which this one is originally called).


boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons cayenne sauce
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
1 to 2 tablespoons chopped cilantro leaves, optional garnish
sour cream for topping at the table

(Note: The original recipe was very spicy, and I never included the jalepenos in the original recipe. I cut back on the spices a bit, but feel free to add more).


1. Preheat oven to 400 degrees F.

1. Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a casserole dish with a little extra or vegetable oil and pour in the muffin mix. Place dish in oven and bake 15 - 20 minutes in center of the oven until light golden in color.

2. Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

3. Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut and serve. Pass sour cream at the table to dip on the side.

Yield: 4 Servings
Source: Rachael Ray's 30 Minute Meals

Posted by dahl at 1:33 PM

January 15, 2007

Crisp-Skin High-Roast Butterflied Chicken with Potatoes


1 cup kosher salt (or 1/2 cup table salt), for brine
1/2 cup granulated sugar
1 whole chicken , 3 1/2 to 4 lbs, preferably free-range or other high-quality chicken such as Bell and Evans, giblets removed and reserved for another use, fat around cavity removed and discarded
2 1/2 pounds russet potatoes (4 to 5 medium), or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4 inch thick
Vegetable cooking spray (nonstick)
1 1/2 tablespoons olive oil
3/4 teaspoon table salt (for potatoes)
Ground black pepper


1. Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.

2. Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.

3. Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease. Cut chicken into serving pieces and serve with potatoes.

Yield: 4 servings
Source: America's Test Kitchen to be used with Mustard-Garlic Butter with Thyme

Posted by dahl at 10:58 PM

Asparagus Quiche


8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces Gruyère cheese , grated (1/2 cup)
1 9- inch partially baked pie shell (warm)


1. Adjust oven rack to center position and heat oven to 375 degrees. Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except ham in medium bowl.

2. Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

Note: The original recipe had ham and no cheese by I love my cheese and had no ham so I subbed the cheese for the ham.

Yield: 8 servings
Source: Cook's Illustrated, 9/1997

Posted by dahl at 10:47 PM

September 25, 2006

Supremes de Volailee Veronique (Chicken Breast With Grapes)


1 3/4 lb boneless chicken breast
1/2 cup grapes
3 tbsp butter
salt and freshly ground pepper to taste
1 1/2 tbsp finely chopped shallots
1/2 cup dry white wine
1 1/2 cup heavy cream
curried rice


1. Trim off all traces of fat, white membranes and so on from the chicken breasts. Flatten breasts with mallet. Using a sharp knife, cut the breasts into half-inch strips. There should be about 3 cups.

2. Remove grape stems, rinse and drain well. Set aside.

3. Heat the butter in a large, heavy skillet, and when very hot but not brown and the chicken breasts. Sprinkle with salt and pepper. Cook over high heat, stirring constantly so that the pieces cook evenly. Cook just until pieces lose their raw look and are barely cooked through, about 3 to 5 minutes.

4. Using a slotted spoon, transfer the pieces to another skillet.

5. Add the shallots to the skillet. Cook briefly, stirring, and add the wine. Cook over high heat, shaking the skillet and stirring. As juices accumulate around the chicken pieces in the second skillet, drain them into the cooking liquid. When the wine has cooked down by half, add the cream. Cook over high heat.

6. Add grapes to the sauce. Cook over high heat about 4-5 minutes or until the cream mixture takes on a saucelike consistency. Add salt and pepper to taste.

7. Spoon the chicken into the sauce and heat through. If desired, pack the rice into a buttered round mold just large enough to hold it. Unmold onto a round platter. Spoon the chicken and grapes around and serve.

Yield: 4 servings.
Source: The New York Times 60-Minute Gourmet

Posted by dahl at 9:47 PM

May 17, 2006

Tikka Kebabs


1 1/2 - 2 lbs boneless lamb shoulder
1/2 cub plain (full- or reduced-fat) yogurt
2 tsp minced garlic or garlic mashed to a paste
2 tbsp fresh lemon juice
1 tsp ground coriander
1 tbsp vegetable oil
~ 2 tsp salt
1/4 - 1/2 tsp cayenne
1/4 - 1/2 tsp freshly ground black pepper (optional)
lime or lemon wedges


Trim the lamb of excess fat and cut into ~3/4-inch cubes. Set aside in a large bowl.

In a small bowl, mix together the yogurt, garlic, lemon juice, coriander, oil, 1 tsp of the salt, the cayenne, and black pepper, if using. Pour over the lamb, then stir with a spoon or with your hands to get all the meat surfaces coated with marinade. Cover and refrigerate for at least 2 hrs, or for as long as 12 hrs.

Prepare a charcoal or gas grill (though we cooked it in a grill pan).

Slide the lamb cubes onto 6-8 flat metal skewers, without pressing them tightly together. Grll over moderate heat, turning occasionally, until brownedon the outside and succulent pale pink in the center (or cooked right through, if you prefer).

Just before serving, sprinkle about 1 tsp salt over the lamb. Slide the meat off the skewers, or serve on the skewers and allow guests to slide the meat off. Put out lime or lemon wedges so guests can squeeze on fresh juice.

Source: Mango and Curry Leaves by Jeffrey Alford and Naomi Duguid
Yield: Serves 4-6

Posted by dahl at 10:06 PM

January 14, 2006

Macaroni and Cheese


Bread Crumb Topping
6 slices white sandwich bread (good quality, about 6 ounces), torn into rough pieces
3 tbsp unsalted butter (cold), cut into 6 pieces

Pasta and Cheese
1 lb elbow macaroni
1 tbsp table salt
5 tbsp unsalted butter
6 tbsp all-purpose flour
1 1/2 tsp powdered mustard
1/4 tsp cayenne pepper (optional)
5 cups milk (whole, low-fat and skim milk all work well)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 tsp table salt


1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8-inch, ten to fifteen 1-second pulses. Set aside.

2. For the pasta and cheese: Adjust the oven rack to lower-middle position and heat broiler. Bring 4 quarts of water to a boil in Dutch oven over high heat. Add macaroni and 1 tbsp salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to a boil, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broiler-safe 9x13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3-5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

Yield: 6-8 servings
Source: America's Test Kitchen

Posted by dahl at 7:22 PM

Hoisin and Honey Glazed Pork Chops


1 bunch scallions
1/4 cup Asian oyster sauce
2 tbsp Dijon mustard
2 tbsp hoisin sauce
1 tsp finely grated peeled fresh ginger
2 tbsp honey
1 tbsp soy sauce
4 (1-inch thick) pork chops (2 lbs total)


1. Put oven rack in middle position and preheat oven to 400oF.

2. Cut scallions diagonally into 2-inch pieces.

3. Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.

4. Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1-inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15-20 minutes.

5. Turn on broiler and broil pork 5-6 inches from heat until top is slightly caramalized, 2-5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.

Yield: 4 servings
Active time: 15 minutes
Start to finish: 45 minutes

Source: The Best of Gourmet

Posted by dahl at 7:04 PM

January 1, 2006

Chirashi (Scattered Sushi)


6 cups prepared sushi rice
2 Hass avocados sliced in 1/2-inch strips
1 pound cucumber, carrot or daikon, or a combination, cut into matchsticks
2 sheets nori (7 by 8 inches), cut into confetti
2 pounds fillets of fresh salmon, tuna, yellowtail, fluke or stipped bass, in slices 3 inches by 1 inch by 1/4 inch thick
1 bunch scallions, cut in thin rings halfway up the green tops
2 teaspoons sesame seeds


Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.

Yield: 6 servings
Source: The New York Times, September 2002

Posted by dahl at 5:01 PM

Chicken Breast Marsala with Mashed Potatoes


4 chicken breasts, sliced horizontally into thinner slices
Salt and pepper
1 cup unbleached flour
1/3 cup vegetable oil
1 stick butter
2 tbs. shallots, finely chopped
2 cups mushrooms (shiitake, fresh porcini, champignons), cleaned and sliced
1/2 cup dry marsala wine
1/2 cup chicken stock
Yukon potatoes, boiled in skin and peeled

Pound chicken breast, salt and pepper and coat with flour. Heat up olive oil and butter (on low). Saute chicken until light brown, remove and briefly saute the shallots, add mushrooms and satue until soft. Add Marsala (wait for the alcohol to evaporate). Add the chicken back and the chicken stock, and cook for few more minutes. While chicken is simmering, rice boiled potatoes, fold in olive oil and salt and pepper to taste. Serve.

Source: Lidia's Family Table

Posted by dahl at 4:03 PM

Tamale Pie


For chili
4 tablespoons vegetable oil
2 lb boneless beef chuck or rump, cut into 1/2-inch cubes
1 large onion, chopped
2 large fresh jalapeño chiles, seeded if desired and finely chopped
4 garlic cloves, finely chopped
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
1 (28-oz) can crushed tomatoes in purée
1 (10-oz) box frozen corn
1 1/2 cups water
1 (15- to 16-oz) can pinto or black beans, rinsed and drained
1 cup chopped pimiento-stuffed green olives
1/3 cup chopped fresh cilantro

For topping
1 cup all-purpose flour
1 cup yellow cornmeal (not coarse)
3 oz coarsely grated sharp Cheddar (3/4 cup)
11/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1 medium fresh jalapeño chile, seeded and finely chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten


Make chili:
Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.

Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.

Make topping:
Preheat oven to 400°F.

Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalape ñ o in a large bowl.

Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.

Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

Cooks' note:
• Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Yield: 8 servings.
Source: Gourmet, December 2001

Posted by dahl at 3:37 PM

Polenta with Portobello Sauce


2 cups plenta
3 tbsp butter
1 cup grated parmesan
salt and pepper

5-6 portobello caps - chopped
~2 tbsp olive oil
5 large cloves of garlic - chopped
1 tbsp rosemary - finely chopped
1 tbsp thyme - finely chopped
1 cup tomato sauce


Preheat oven to 300 degrees F.

Soak polenta in 3 cups cold water for 10 minutes. Boil 3 cups water and stir in polenta (and water). Bring to boil, turn down heat immediately and stir for 15 minutes on low heat, just enough to keep slow big bubbles rising. Add rest of ingredients and stir in, adding more water if too thick. Pour into large buttered baking dish and bake for 15 minutes at 300 degrees F.

Saute the garlic in oil, then add the mushrooms. When soft, add the rest of the ingredients and cook for 10-15 minutes. Spoon over polenta and serve.

Yield: 6 servings.
Source: Under the Tuscan Sun

Posted by dahl at 3:26 PM

Tamale Pie


For the beef mixture
1 cup chopped onion
1 cup chopped green bell pepper
2 tbsp vegetable oil
1 lb lean ground beef
an 8-ounce can tomato sauce
2 tbsp tomato paste
a 10-ounce package frozen corn, thawed
1 cup sliced Spanish olives
1 tbsp ground cumin
2 tsp unsweetened cocoa powder
1/2 tsp ground allspice
2 tsp chili powder
1 tbsp Worcestershire sauce
1 tsp Tabasco
1 tbsp yellow cornmeal

For the topping
1 cup all-purpouse flour sifted with 1 cup yellow cornmeal, 3 tbsp sugar, and 2 tsp double-acting baking powder
3 tbsp unsalted butter, melted and cooled
3/4 cup milk
1 large egg, beaten lightly
1/2 cup grated sharp Cheddar
a 4-ounce can green chili peppers, chopped

Make the beef mixture: In a large skillet, cook the onion and the green pepper in the oil over moderately low heat, stirring, until the vegetables are softened, add the beef, and cook the mixture over moderate heat, stiriring, until the beef is no longer pink. Stir in the tomato sauce, the tomato paste, the corn, the olives, the cumin, the coca powder, the allspice, the chili powder, the Worcestershire sauce and Tabasco if desired. Spoon the mixture into a shallow 2 1/2 quart casserole. (The mixture may be chilled overnight.)

Make the topping: Ina bowl stir together the flour mixture, the butter, the milk, and the egg until the batter is just combined. Stir in the Cheddar and the chili peppers and drop the batter by large spoonfuls around the edge of the casserole. Bake the tamale pie in a preheated 400 degree F oven for 10 minutes, reduce the heat to 350 degree F and bake the pie for 30 minutes more.

Yield: 6 servings.
Source: Gourmet, January 1984

Posted by dahl at 3:01 PM

Shrimp a la Provencale With Basil


1 1/4 pounds shrimp
4 to 6 medium-size tomatoes, about 1 1/3 poiunds
3 tbsp olive oil
Salt, if desired
Freshly ground pepper to taste
4 tbsp butter
1 tbsp finely minced garlic
2 tbsp freshly chopped basil, optional
1 tbsp finely chopped parsley


1. Shell and devein the shrimp and set them aside.
2. Peel and core the tomatoes. Cut them in half crosswise. Squeeze the tomatoes to remove the seeds. Cut the tomatoes into half-inch cubes. There should be about one and one-half cups.
3. Heat two tablespoons of the olive oil in a skillet and add the tomatoes. Salt and pepper to taste. cook about five minutes or until most of the tomato liquid evaporates, leaving the solid pieces.
4. Heat the remaining tablespoon of oilive oil and the butter in another skillet, about three to four minutes until cooked through. Do not overcook. Add the garlic and toss to blend.
5. Pour the tomatoes on a plate and add the shrimp. Serve sprinkled with chopped basil and parsley.

Yield: 4 servings.
Source: The New York Times 60-Minute Gourmet

Posted by dahl at 2:40 PM

June 18, 2005

Brenda's Dad's Chicken Wings

Mmm, yuumy chicken wings

We loved it, though Sam thought it could be a bit spicier, so next time I'll try dropping in a couple Chinese chili peppers in the sauce while it simmers.


Posted by dahl at 4:43 PM

June 6, 2005

Chicken with Feta Cheese and Tomatoes

I had some feta cheese and chicken so I did a search on Recipezaar
and came up with this. Mmmm, creamy.


2 cups water
1 cup long grain white rice
1/2 cup flour
1 teaspoon paprika
1 teaspoon oregano
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size cubes
1/4 cup butter
1 onion, coarsely chopped
2 cloves fresh garlic, minced
1 1/2 cups milk (use half and half for a more creamier taste)
1 (14 ounce) can whole tomatoes, drained and cut in chunks
6 ounces feta cheese, diced
1/2 cup black olives, sliced


1. Cook rice in water until cooked (about 20-25 mins). Combine next 3 ingredients and pepper to taste in a shallow bowl.

2. Dredge chicken in flour to coat lightly. Reserve remaining flour mixture. Melt half the butter in a skillet over med-high heat.

3. Saute chicken for 2 mins per side, or until lightly browned. Remove from skillet, set aside Add remaining butter to skillet. Saute onions and garlic 2-3 mins, or until softened.

4. Stir in 2 TBSP remaining flour mixture and cook about 2 mins, or until bubbly and lightly browned. Stir in milk, and bring to a boil, stirring frequently.

5. Return chicken pieces to skillet and simmer 8-10 mins. Stir in tomatoes and Feta; cook another minute. Season with salt and pepper to taste. Serve over rice. Sprinkle with olives.

Notes: I had fresh grape tomatoes, so I used those instead. And left out the olives too since I didn't have any. So yummy!

Yield: 4 servings
Cook Time: 40 minutes (25 prep)
Source: Recipezaar

Posted by dahl at 12:35 AM

January 31, 2005

Chicken Provencal "Stoup"

I saw this on 30 Minute Meals and had to try it asap. The recipe says its for four, but that would still give you leftovers in my opinion. I made about half the recipe and it fed me for three meals. The key is to mix and match with whatever you have in the fridge. And to quote Rachel Ray, "A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!"


2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table


One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Prep Time: 8 minutes
Cook time: 20 minutes
Yield: 4 servings

Recipe courtesy of The Food Network.

Posted by dahl at 1:54 AM | Comments (1)

December 22, 2004

Cheese Souffle

For Hanukkah, my mom got me The Joy of Cooking. Kind of funny since I had been eyeing it just a week earlier as a distraction from finals. For some reason, this promted Sam to request Cheese Souffle. Always up for a challenge, I turned to my new cookbook to try it out, and it came out wonderfully.

1 cup Heavy Bechamel Sauce
5 tbsp grated Parmesan cheese
2 tbsp shredded Gruyere cheese
3 beaten egg yolks
4 egg whites (beat until stiff but not dry)


Preheat oven to 350o.

Grease the souflee dish - either one 7-inch or 4 individual dishes.

Prepare the Bechamel sauce, and bring to a boil. Remove it from heat for 1/2 a minute. The add the cheese and egg yolks. Fold the egg whites into the cheese mixture (beat immediately before folding into the mixture). Pour into the baking dish(es). You may decorate the souffles before baking with paper-thin slices of aged Swiss cheese cut into fancy shapes. Bake for 25-30 minutes or until set.

Posted by dahl at 4:20 PM

June 29, 2004

Thai Fish Cakes


2 lbs catfish fillets
2 eggs
1/2 cup chopped fresh cilantro
1 tbsp red curry paste
2 tbsp fish sauce
1/2 cup water
peanut oil for frying


1. Put all of the ingredients (except for the oil) into a food processor or blender (if using the blender, blend the fish in portions, then mix everything in a bowl), and whirl until well mixed. Remove from processor and place into a bowl. Form into patties (wet hands before making each patty) and set aside.

2. Put 1" of peanut oil in bottom of a cast iron skillet and heat. When hot, place as many fish cakes in the pan as will fit without crowding. Fry on a medium heat until golden brown (will take a while), then flip cakes and fry on the other side. Remove from pan, drain on several layers of paper towels and serve with cucumber salad.


This dish was very yummy, though next time I'd like to spice up the fish cakes a bit more so that they have some kick. I might try more curry paste, my brother suggested either some Sriracha Sauce or tossing a dried chili in the oil while the fish cakes cook, and I thought maybe some wasabi powder mixed in would do the trick. Other suggestions are welcome.

Serves 4.

From The New Not-Strictly Vegetarian Cookbook

Posted by dahl at 2:23 PM

April 22, 2004

Shaking Beef


1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
2 tablespoons chopped garlic
2 tablespoons sugar
Salt and pepper
5 tablespoons neutral oil, like corn or canola
1/4 cup rice-wine vinegar
1/4 cup rice or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 red onion, peeled and sliced thin
3 scallions, trimmed and cut in 1-inch lengths
2 tablespoons butter
2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
2 limes, cut into wedges


1. Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

2. Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

3. Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Yield: 4 servings

Time: 20 minutes, plus 2 hours marinating

From Charles Phan, The New York Times

Posted by dahl at 4:21 PM

March 1, 2004

Salmon with Mango Sauce

This is an incredibly simple recipe that tastes delicious. Accompany with rice for a quick and healthy main course. Easily adjustable for however many people you have)


Salmon filets (6-8 oz per person - thin filets are better because they will cook more evenly)
Mango juice (1/3 - 1/2 cup per person - either puree your own from fresh mangos or Goya mango juice will do just fine)
Scallions, chopped (for garnish - approximately a small handful per filet)
Olive oil (small ammount for cooking)


The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking. Otherwise, just wait for it to come off during the cooking process.

Heat enough oil to coat the pan, and then add the salmon filets. Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the filet is), flip over and add another 1/3 of the mango juice to the pan. Cook the filet until no longer pink, then remove from the pan. Sprinkle with chives and serve with rice.

Preparation Time: 5 minutes
Cooking Time: 10 minutes

Roughly based on a recipe found in The Williams-Sonoma Collection: Fish

Posted by dahl at 9:58 AM

January 19, 2004

Red Cabbage, Blue Cheese and Walnut Empanadas


For the filling
1/2 head of red cabbage, cored and juilienned
1/2 onion, minced
1 jalapeo chile, seeded and minced
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Pinch of ground canela or cinnamon
Pinch of ground allspice
1 cup cider vinegar
1/2 cup sugar
1/2 tablespoon salt
21/3 cup crumbled Gorgonzola cheese
1/2 cup toasted chopped walnuts

For the egg wash
1 large egg
1/4 cup water

empanada dough


To prepare the filling, combine the cabbage, onion, jalapeo, mustard, horseradish, canela, allspice, vinegar, sugar, salt, and 1/2 cup water in a saucepan. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, or until the cabbage is tender. Remove the pan from the heat, let cool, and drain. In a mixing bowl, combine the cooled cabbage with the Gorgonzola and walnuts and set aside.

Preheat the oven to 400F.

Remove the chilled dough from the refrigerator and cut into 16 equal pieces. Using a lightly floured rolling pin, roll out each piece into a circle about 1/8 inch thick. In a bowl, whisk together the egg and water. Divide the cabbage filling evenly among the circles, placing it in the center of each. With a pastry brush, brush the exposed edges of the dough with the egg wash. Carefully fold each circle in half, making sure the filling is completely sealed inside, and crimp the edges with a fork. Make a small slit in the top of each empanada to allow the steam to escape.

Place the empanadas on a lightly greased cookie sheet and brush with the remaining egg wash. Transfer to the oven and bake for 25 minutes, or until the pastry is shiny and golden brown.

Yield: 8 servings (or more)

Notes: Makes a very large amount of filling, so recommend making a double recipe of the dough. And I used the traditional empanada dough instead of the one suggested by the recipe link below. I also increased the amount of blue cheese and walnuts, based on suggestions on epicurious, as reflected in my recipe. Also, I accomanied the empanadas with the cilantro cream dip.

Courtesy of Epicurious.com

Posted by dahl at 9:33 AM

January 17, 2004

Couscous with Feta and Red Onions


1 tbsp olive oil
1 cup red onion, chopped
1 package Near East couscous (either Herbed Chicken or Garlic and Olive Oil)
3 tbsp feta cheese, crumbled
2 tbsp sliced almonds
1 cup tomatoes (grape preferred)


1. In large skillet, heat oil over medium heat. Cook onions for 3 to 4 minutes or until tender.

2. Prepare Near East couscous according to package directions.

3. Stir in onions, feta cheese, tomatoes and almonds into prepared couscous.

Yield: 2 servings.

Time: 5 minutes prep, 10 minutes cooking

Recipe courtesy of Near East.

Posted by dahl at 1:08 PM

Sesame Ginger Couscous


1 package Near East Couscous (Roasted Garlic & Olive Oil)
1 tbsp olive oil
1/2 cup green onions, chopped
1-1/2 tsp ginger root, minced or 1/2 tsp ground ginger
1/2 cup carrots, diced
1 cup broccoli florets, chopped
1 tsp sesame oil
2 tbsp soy sauce


1. Prepare Near East couscous according to package directions, except only use 1 tbsp olive oil instead of two.

2. Meanwhile, in a medium skillet, heat oil over medium heat; add onion, ginger, carrots and broccoli. Cook for 3 to 4 minutes or until tender; stir into prepared couscous.

3. Add sesame oil and soy sauce to prepared couscous; toss.

Yield: 4 servings, side, 2-3 servings, main course.

Time: 10 minutes prep, 10 minutes cooking

Recipe courtesy of Near East.

Posted by dahl at 1:02 PM

January 12, 2004

Baked Ricotta


18 ounces (2 1/4 cups) ricotta cheese
2 large egg whites, lightly beaten
1/4 teaspoon dried oregano
Finely grated zest of 1 lemon
Salt and freshly ground black pepper
Vegetable oil for greasing pan


1. Heat oven to 350 degrees. In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Lightly oil an 8-inch springform baking pan. Pour in ricotta mixture, and smooth surface.

2. Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disk. Allow to cool slightly, and release from pan. Cut into wedges, and serve warm with a plate of roasted tomatoes.

Yield: 4 to 6 servings

Time: 40 minutes

Courtesy of The New York Times, January 7, 2004

Posted by dahl at 10:34 AM

January 5, 2004

Oeuf Cocotte


1 egg
1 tablespoon of crme frache (alternatively sour cream, Boursin or any other fresh soft cheese)
salt, pepper, paprika

Optionally :
a small slice of ham, cut into strips (alternatively cooked bacon, tuna, tofu...)
a handful of diced vegetables (could be tomatoes, mushrooms, peppers, zucchini, onions...)
a handful of grated cheese
a sprinkle of fresh or dried herbs (parsley, chives, cilantro...)


If you've chosen to include diced vegetables that need to be cooked (this is unnecessary for tomatoes for example), heat up a little oil in a small skillet, and sautee the vegetables until tender.

Preheat the oven to 430F. Grease a small ramequin, lay the ham, vegetables and crme frache at the bottom, and break the egg on top. Sprinkle salt and pepper. If you're using dried herbs, sprinkle them on now. Top with cheese if you wish.

Put the ramequin in a gratin dish, and pour water in the dish to about half the height of the ramequin. Put in the oven for 10 to 15 minutes, depending on how runny you like your eggs.

Once the eggs are done, sprinkle paprika and fresh herbs (if you're using them). Serve with warm crusty bread or toasts.

As you can see, this is a pretty versatile recipe. The only things that need to be there are the egg and the crme frache or some sort of fresh creamy ingredient. The rest can be added or omitted depending on what you have on hand. And if you have large ramequins and a large appetite, two eggs can be nice too.

Yield: This serves one, multiply by the number of eaters.

Courtesy of Chocolate & Zucchini

Posted by dahl at 3:37 PM

October 20, 2003

Spicy Chicken w. Couscous

1 tablespoon olive oil
1 lb. chicken breast, skinless, cut into 1-inch pieces
2 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, drained
2 tablespoons lemon juice
2 tablespoons white cooking wine
1 medium green bell pepper, chopped
1/8 teaspoon red pepper flakes
1 package (5.8 oz.) NEAR EAST Roasted Garlic & Olive Oil Couscous

In large skillet, heat oil over medium heat. Add chicken and garlic; cook 3 to 5 minutes, stirring frequently or until garlic is golden brown and chicken is no longer pink inside.
Add tomatoes, lemon juice, cooking wine, green bell pepper and red pepper flakes; bring to a boil. Cover and simmer for 5 minutes.
Meanwhile, in medium saucepan, prepare Near East couscous according to package directions. Serve chicken mixture over bed of couscous.

6 Servings (1 cup each)

Prep Time: 10 minutes
Cook Time: 15 minutes

From Near East

Posted by dahl at 11:23 AM

September 8, 2003

Pasta With Herbed Ricotta, Tomatoes and Spinach


4 cups of fresh spinach, well rinsed and tough sems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/2 cup packed basil leaves, minced
2 tomatoes, chopped
2 tablespoons flat parsley, chopped
1/4 cup olive oil
Salt and freshly ground black pepper to taste
1 lb pene
1/2 cup pine nuts, toasted


1. Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.

2. Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.

3. Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.

Yield: 6 servings

from The New York Times, 4/5/98

Posted by dahl at 9:46 PM

September 7, 2003

Leg of Lamb


1/3 cups Dijon Mustard
1 tbsp Fresh rosemary, minced
2 tsp Garlic, minced
1/2 tsp Salt
1/2 tsp Pepper
1 Leg of lamb (6 1/2 lb)


Preheat oven to 450 F

Combine the ingredients and spread over the lamb.

Bake at 450 F for 25 minutes, then reduce temperature to 325 F for 20 minutes. Remove lamb, baste with pan juices. Cover with foil and set aside for 15 minutes.

Sauce: Combine pan juice and 1/4 c water to rinse pan and cook to reduce.

Yield: 8-10 adults

From "Food and Wine", 2/91

Posted by dahl at 3:38 PM

September 6, 2003

Verenikas (Perogies)


3 cups Flour
1 Egg yolk
2 Potatoes, cooked
Salt to taste
~1/4 cup Water, or less as needed--add at end

5 Potatoes
5 Onions (sm.) Fry until lightly browned (or to taste)
Salt and Pepper to taste


Chicken, cooked (from chicken soup) - white meat
Boiled potato
Salt and Pepper to taste

Mix in Cuisinart

Farmer Cheese


Mix dough with dough hooks, then mix by hand to right texture.
Roll out small batches of dough very thin-cut into rounds, fill and fold over, pressing edges.

Boil in water (w/ oil added) for ~10 minutes.

From Nira Sharir

Posted by dahl at 7:59 PM

Noodle Pudding


1/2 lb Egg noodles (1/4")
1 cup Cottage cheese, small curd
1/2 cup Sour Cream
1/4 cup Mayonaise
1/4 cup Onion, chopped
1/2 tsp Thyme, dried


Preheat the oven to 375o. Cook the egg noodles, drain and rinse. Mix all the ingredients and turn into a lightly greased casserole. Top with grated romano or parmesan cheese. Bake for 45 minutes uncovered, until brown and crispy.

From Constance Spiegel

Posted by dahl at 7:54 PM

Pasta with Roasted Red Peppers and Goat Cheese


3.5 oz Goat cheese (1 package plain or herbed)
1/4 cup Parmesan
2 tbsp Extra vigin olive oil
1 clove Garlic (small and finely chopped)
1/2 cup Roasted red peppers, drained and coarsely chopped
1/2 tsp Salt (or to taste)
1/4 tsp Crushed red pepper
1/2 cup Fresh basil leaves, or parsley, coarsely chopped
12 oz Farfalle or Penne


Combine first seven ingredients in a large pasta serving bowl. Cook pasta until al dente. Drain well and add to sauc in serving bowl. Sprinkle with basil and toss. Serve at once.

Can substitute goat cheese for 1/4 cup of ricotta cheese

Posted by dahl at 7:48 PM

Indonesian Chicken on Skewers


1/4 cup Peanut butter, smooth
1 1/2 tsp Coriander, ground
1 1/2 tsp Salt
1/2 tsp Cayenne
1 tsp Cumin, ground
1/2 tsp Black pepper
1 1/2 tbsp Lemon juice
1 tbsp Dark brown sugar
3 tbsp Soy sauce
4 Onions, chopped fine
1 clove Garlic, minced
2 lb Chicken breast, boneless and cubed


In a large shallow dish, combine the first 11 ingredients. Add chicken and marinate, covered and chilled, for 2 hours. Place on skewers and grill, basting and turning, for 7 to 10 minutes or until firm to the touch. Serve with rice pilaf and grilled skewerd vegetables.

from "Gourmet", 7/84

Posted by dahl at 7:42 PM

Pan Grilled Chicken and Avocado Salsa


1/2 tsp Garlic, minced
2 tbsp Lime juice, fresh
3 tbsp Olive oil
1/4 tsp Hot red pepper flakes, dried
1 lb Chicken breast

1/2 Avocado, firm and ripe - diced
1/4 cup Red onion, finely chopped
2 tbsp Coriander, fresh - minced
1 tbsp Lime juice, fresh
2 tbsp Olive oil


Whisk together marinade ingredients and salt to taste. Add chicken - marinate for 20 minutes.

Salsa: Combine ingredients and salt to taste.

Heat ridged grill pan or cast iron skillet. Grill chicken 3-4 minutes (or more) each side. Transfer to cutting boarrd and let stand for 5 minutes.

Serve garnished with red onion, lime wedge.

From "Gourmet", 1/87

Posted by dahl at 7:39 PM

Elan's Lemon Herb Chicken


8-12 Chicken thighs (or cut up chicken) - skin removed
2 Lemons (juice)
5-6 cloves Garlic, minced
1/2 tsp Thyme
1 tsp Oregano
1 tsp Basil
1 tbsp Soy sauce
2 tbsp Olive oil
1/4 cup White wine, dry (optional)


Preheat oven to 375o

Place chicken in large bowl with all ingredients. Marinate for 1 hour or overnight. Roast in oven for 25-35 minutes - until golden brown.

From The Wagner Cookbook

Posted by dahl at 7:33 PM

Poached Chicken with Pesto

Poach chicken breast, slice into 1/2-3/4" thick slices. Toss with pesto and serve.

Posted by dahl at 7:30 PM

Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata


1/4 cup Lemon juice
1 tbsp Black pepper, coarsely ground
1/2 cup Olive oil
3 whole Chicken breasts, boneless and skinless (2 1/4 lb), halved
1 tbsp Thyme leaves, fresh
2 lg. cloves Garlic, minced
1 tsp Lemon zest, freshly grated


In bowl, whisk lemon juice, pepper, salt to taste and add oil in a stream, whisking until emulsified. Flatten chicken to 1/4" thick (between sheets of plastic wrap). Marinate chilled for 30 minutes or more.

Prepare grill.

Mix ingredients for gremolata together.

Grill chicken on oiled rack 5-6" from coals until just cooked through (2 minutes per side or longer). Serve chicken sprinkled with gremolata and lemon slices and thyme sprigs.

from Gourmet 6/95

Posted by dahl at 7:28 PM

Cold Poached Chicken with Chinese Garlic Sauce


2 cup water
4 slices Ginger, 1/4" thick
1/4 cup Scotch
1 whole Chicken breast, boneless (per 2 servings)
1 tbsp Soy sauce
2 cloves Garlic, minced
1 1/2 tsp Rice vinegar
1 1/4 tsp Sugar
1 tsp Sesame oil, asian
few drops Tobasco


Poach the first four ingredients for 12 minutes or until cooked through. Remove from water and chill for 20 minutes.

Combine the rest of the ingredients and stir until the sugar is dissolved. Halve the chicken (or cut in smaller pieces). Spoon sauce over and sprinkle with coriander leaves.

Serve with sesame orzo with charred scallions (see Side Dishes).

from Gourmet 8/95

Posted by dahl at 7:23 PM

Grilled Tuscan Chicken


2 Shallots
2 tsp Molasses
2 tbsp Tomato paste
12 cloves Garlic
2 Chickens, quartered
1 tbsp Rosemary, fresh - chopped
1 tbsp Oregano, fresh - chopped
1 Lemon, juice and finely grated skin
1/2 cup Red wine, dry


Combine all ingredients except chicken, in food processor, until herbs are minced. Pour marinade over chicken - cover and refrigerate serveral hours or overnight. Grill over medium to hot coals, basting and turning ~ 40 minutes.

from "The Garlic Book"

Posted by dahl at 7:21 PM

Beer-Braised Lamb Shanks with Pearl Onions and Rasins


4 Lamb shanks, a pound each
Black pepper, freshly ground
1/4 cup Vegetable oil
12 Pearl onions, ~ the size of golf balls, peeled
2 large Carrots, peeled and diced large
1 large Tomato, cored and finely diced
2 tbsp Garlic, minced
1 cup Rasins
3 12 oz. bottles Beer, dark
1 pint Meat stock
1/2 cup Sage, fresh - finely chopped


Preheat oven to 350o. Sprinkle lamb shanks with salt and pepper. In a large oven proof saute pan or other ovenproof pan with a lid, heat the oil over high heat until hot but not smoking. Add shanks and sear on all sides, 3-5 minutes a side. Remove from pan; set aside.

Drain all but about 2 tbsp of the oil from the pan. Reduce the heat to medium, add the onions and carrots and saute, stirring occasionally and scraping any browned bits from the bottom of the pan, until onions are lightly browned, 5-7 minutes. Add the tomato, garlic, and rasins, and saute, stirring frequently, for 2 minutes. Add the beer, bring to a boil, reduce heat to low and simmer for 5 minutes.

Add the stock, turn heat to medium and bring to a boil. Add the lamb shanks, cover the pan and braise in preheated oven until the shanks are very tender, 60 to 80 minutes. Remove the shanks from the pan, skimming any grease from the sauce. If the sauce is not as thick as you like, place back on the burner over high heat and reduce to desired consistency. Stir in the sage, season to taste with salt and pepper, return the shanks to the sauce and serve.

Yield: 4 servings

from The New York Times, 11/6/96

Posted by dahl at 7:14 PM

Edie's Chicken


1 Chicken-cut up
1 envelope Liption onion soup
1 jar Aprico preserves (12 oz)
1 bottle French dressing (8 oz) - Marzetti Calif.


Mix sauce, add chicken and coat. Bake 400o until browned (~1 hr 20 min) uncovered. Baste once.

Serve with rice (and gravy from the pan).

from Edie Naveh

Posted by dahl at 7:02 PM

September 3, 2003

Chicken Marbella


4 Chickens (3 lb each), quartered
1 head Garlic, peeled and chopped
1/4 cup Oregano, dried
1/2 cup Red wine vinegar
1/2 cup Olive oil
1 cup Cherries, dried or large pitted prunes
1/2 cup Green olives, halved and pitted
1/2 cup Capers with juice
6 Bay leaves
3/4 cup Brown sugar
1 cup White wine
1/4 cup Italian parsley or fresh cilantro, chopped


In a large bowl, combine all ingredients and refrigerate overnight. Or, leave out sugar, wine and parsley, adding sugar and wine just before baking and parsley to garnish.

Preheat oven to 375o. Arrange chicken skin-side down, spooning marinade over top. (If adding sugar later, sprinkle it now on chicken and pour wine over). Bake for 45 minutes, then turn chicken and bake for another 45 minutes until golden brown and falling off the bone.

Arrange on platter, spoon cooking juices over pieces. Garnish with parsley and serve at once. Serve with rice or wild rice.

From The New York Times

Posted by dahl at 10:32 PM

Chicken with Wine and Shallots


1 pkg Chicken breast (2 whole) - cut in 2" pieces
2 large Shallots, chopped
Light olive oil
1 cup White wine
dash Worcestershire sauce


Saute chicken in oil, then add shallots. When soft, add wine, salt and pepper. Simmer for approx. 5 minutes and remove chicken. Reduce wine, then add a dash of Worcestershire and stir. Add chicken and juices back to pan and mix to coat with gravy.

Posted by dahl at 10:18 PM

Italian Beef Stew


1 1/2 lb Beef, cubed
Onion, chopped
Garlic, chopped
1 cup Bouillon
2 tsp Worcestershire sauce
1 tsp Oregano
1 tsp Salt
Tomato sauce - small can


Saute onions, garlic, mushrooms. Add beef. Then add remaining ingredients. Cook until tender.

From Janet Siden

Posted by dahl at 10:16 PM

Skirt Steak Fajitas


1 1/2 Skirt steak, cut crosswise (4 pieces)
2 Limes, juice of
1 tbsp Olive oil
1/4 cup Cilantro
1 sm Hot chili
1 clove Garlic
1/2 tsp Cumin, ground
1/4 tsp Salt


Combine all ingredients and marinate steak for a few hours. Grill steak, slice. Serve with tortillas, avocados, tomatoes, onion, jalapenos and salsa.

From Barbara Spiegel

Posted by dahl at 10:14 PM

Ragu of Veal and Sausage


1/4 cup Olive oil
2 Medium onions, dices (about 2 cups)
1 cup Fresh parsley, chopped
4 Medium carrots, peeled and cut into 1-inch rounds (about 2 cups)
4 celery stalks, cut into 1-inch pieces (about 1 1/4 cups)
2 lbs Veal shoulder, cut into 2-inch pieces
1/2 lb Spicy link sausage, sliced in 2-inch rounds
2 cups Dry red wine
2 tbsp Tomato paste
2 tsp Salt, or to taste
1 tsp Freshly ground pepper, or to taste


Heat the olive oil in a heavy casserole. Saute the onions, parsley, carrots, and celery for 5 minutes, stirring occasionally. Add the veal and sausage and saute a few minutes more.

Add 1 cup of the wine and reduce, simmering uncovered for about 10 minutes. Add the tomato paste, the remaining cup wine, salt, and pepper and mix well. Lower the heat, cover, and simmer for 45 minutes, stirring, occasionally, adding water if needed. Serve the ragu hot, tossed with pasta or rice.

(Egg noodles or potatoes work well)

From The Foods of Israel Today by Joan Nathan

Posted by dahl at 10:09 PM

Vegetable Tortilla Lasagna


2 tbsp Oil
1 large Zucchini, cut in 1/4" slices (optional)
3/4 - 1 cup Frozen corn, thawed
1/4 cup Ricotta cheese
1 1/4 cup Monterey Jack or Chedder, grated (1/4 lb)
1/2 tsp Cumin, ground
1 cup Salsa (~9 oz bottle)
6-9 Tortillas (corn or flour) - cut to width of loaf pan
7 oz Roasted red peppers, patted dry
3 tbsp Coriander, fresh - chopped


Preheat oven to 500o and brush baking pans.

Arrange zucchini in single layer of one pan and corn in another. Sprinkle salt and pepper and roast for ~5 minutes. Stir corn, roast another 5 minutes. In a small bowl, mix ricotta, 1 cup cheese, cumin, salt and pepper. Drain salsa 3 seconds in a fine sieve.

Lighly grease loaf pan(s). Cover bottom with layer of overlapping tortillas. Cover with 1/4 cup salsa, 1/2 cheese mixture, half vegetables, 1 tbsp corriander. Repeat on second layer. Top with 3rd row of tortillas covered with 1/4 cup salsa, grated cheese (1/4 cup) and 1 tbsp corriander.

Cover with foil and bake for ~20 minutes. Let stand for 5 minutes.

Serves 3-4

Courtesy of "Gourmet", 4/95

Posted by dahl at 7:52 PM

Tofu Pie


1-2 Onions, chopped
3-4 cloves Garlic, minced
1 Green pepper, chopped
1 tbsp Chili powder
1 can Pinto beans
3 Tomatoes, chopped
3 squares Tofu
Cilantro, fresh, chopped
Tomato juice
Cheddar, grated


Place mixture in pie crust and top with cheddar cheese. Bake.

Posted by dahl at 7:43 PM



1 cup Flour
1/2 tsp Salt
3 tbsp Milk
1/4 cup Oil

1 Onion, large
2 tbsp Butter
1/2 lb Gruyere, grated
1 tbsp Flour
3 Eggs
1 cup Milk
1/2 tsp Salt
1/8 tsp Pepper


For crust: Add liquid to dry ingredients and mix. Roll crust. Bake 5-10 minutes and cool.

For quiche: Sautee the onions and add to the crust. Mix the cheese and flour and add to onions. Mix the next four ingredients and pour over flour/cheese.
Bake for 20 minutes at 400o, then 25 minutes at 300o.

Posted by dahl at 7:39 PM



1 can (20oz) Chick peas - spill out water
3-4 cloves Garlic
1 Lemon (juice)
4 tbsp Tchina
4 tbsp Water, cold
dash Cumin


Blend in food processor.

Posted by dahl at 7:34 PM | Comments (1)

August 28, 2003

Chicken Chili



2 1/3 cup Onion
4 large Garlic cloves
2 tsp Canola oil
1 lb Chicken breasts, skinless and boneless
32 oz White beans (Great Northern, white kidney) - 2 cans
1 Jalapeno
1 tsp Coriander, ground
2 tsp Cumin, ground
28 oz Crushed tomatoes, no salt added - 2 cans
2 oz Red Onion (4 tbsp finely minced)
20 sprigs Cilantro (2 tbsp chopped)
2 Lime
2 cup Corn, frozen kernels
8 tbsp Yogurt, nonfat
Black pepper, freshly ground

1. Chop whole onion.

2. Heat on high heat nonstick pan large enough to hold all ingredients.

3. Mince garlic.

4. Reduce heat to medium-high, and add oil; add onion and garlic, and saute until onion begins to brown.

5. Wash, dry and cube chicken.

6. Rinse and drain beans.

7. Add chicken to pan, and brown on both sides.

8. Wash, seed and mince jalapeno.

9. When chicken is brown, add jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat, and simmer while preparing rest of dish.

10. Mince red onion; wash, dry and chop cilantro.

11. Squeeze one lime into chili; stir in corn; season with pepper.

12. Continue cooking for about 5 minutes; then, serve with yogurt, lime wedges, chopped red onion and chopped cilantro.

Yield: 4 servings

From The New York Times

Posted by dahl at 3:14 PM

Scallops Nicoise With Tomato-Olive Sauce


1 1/2 lbs Scallops, preferably bay scallops
3 Tomatoes, about 1 lb
12 Green olives
6 Black olives, pitted
1 tbsp Olive oil
1 tbsp Garlic, finely minced
3 tbsp Capers, drained
Salt and freshly ground pepper to taste
2 tbsp Butter
2 tbsp Parsley, finely chopped
Juice of 1/2 a lemon


1. If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.

2. Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.

3. Chop the green olives. There should be about 3 tablespoons. Set aside.

4. Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.

5. Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.

6. Heath 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.

7. Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.

8. Spoon the hot tomato-olve sauce into a hot, fairly deep platter. Pour the scallops over and serve.

Yield: 4 servings

The New York Times: 60-Minute Gourmet by Pierre Franey

Posted by dahl at 2:05 PM

August 25, 2003

Tomato and Onion Tart

May be prepared in 45 minutes or less but requires additional unattended time.


2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruy�re cheese, shredded (about 2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum
tomatoes, cut into 1/2-inch wedges
1/4 cup Nicoise olives, pitted

Butter Pastery Dough


In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 375�F.

On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.

Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.

Serve tart warm or at room temperature.

Serves 12 to 16 as part of a buffet, ~4 as entree.

May 1995

and Epicurious

This recipe is best made with Heirloom Tomatoes if available, or any other good fresh tomatoes. And the tomatoes don't have to be half red, half yellow. The recipe suggests half plum tomatoes so that the tart doesn't get too liquidy (plum tomatoes have more bulk to them), but if you let the tart cool for a while or make it a day in advance, this is not too much of an issue.

Also, the olives are not essential to the recipe and I usually leave them out.

Posted by dahl at 3:44 PM

August 6, 2003

Potato and Chorizo Empanadas

Prep Time: 55 minutes
Cook Time: 50 minutes
Inactive Prep Time: 2 hours 30 minutes

Ahead of time, make the empanada dough


3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows


Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas.

Lightly flour your rolling pin and counter. Divide the empanada dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

Accompany with the cilantro cream dipping sauce.

Yield: 20 empanadas

Courtesy of Tyler Florence on Food 911, on The Food Network

Posted by dahl at 3:24 PM | Comments (2) | TrackBack

Empanada Dough


1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans


In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

Can be prepared a day in advance

To be used with the following recipes:
+ Potato and Chorizo Empanadas
+ Red Cabbage, Blue Cheese and Walnuts Empanadas

Courtesy of Tyler Florence on Food 911, on The Food Network

Posted by dahl at 9:49 AM | Comments (3) | TrackBack