July 19, 2009
Pasta with Roasted Eggplant Sauce
Ingredients:
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
Directions:
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
Vichysquash
Ingredients:
2 tbsp unsalted butter
2 cloves garlic, pressed
2 medium onions, sliced
1 cup chicken or vegetable broth
10 small (6") or 6 medium yellow squash, sliced
1 cup half and half
1/2 cup whipping cream
2 tbsp chopped chives or
2 tbsp chopped basil leaves
Directions:
1. In bottom of a 3-qt saucepan, saute onions and garlic very gently for 5 minutes. Add broth and squash and simmer for 8-10 minutes until squash is tender and liquid is reduced.
2. Puree smooth in blender (or in pot using immersion blender). Add enough half and half to make a very thick soup and then add the cream.
3. If eating cold: chill and serve topped with chives. If eating hot: return to heat after adding cream, add the basil and bring just to a simmer.
Yield: 6 servings
Source: Barbara Dodge
Posted by dahl at 3:28 PM
June 14, 2009
Greens Supreme Soup
Ingredients:
2 1/2 lb mixed greens such as mustard, collard, kale and fresh caraway
2 1/2 quarts chicken or vegetable broth
4 garlic cloves, minced
1 tbsp olive oil
1 tbsp caraway seeds (if fresh caraway is unavailable)
1 cup Chardonnay
1 cup ricotta cheese
1/2 cup sour cream
1/2 cup plain yogurt
salt and pepper to taste
Directions:
1. Trim greens, discarding coarse stems, then wash thoroughly and drain. Put greens in a big soup pot with broth, garlic, oil and caraway seeds (if using). Partially cover pot and bring liquid to a boil. Lower heat to a simmer and cook until greens are are tender, about 45 minutes.
2. Drain greens, reserving "pot likker" (the cooking liquid). Blend greens in a food processor until mostly smooth but not pureed.
3. In a large saucepan, combine 3 cups of reserved pot likker with wine. Whisk in ricotta, sour cream, yogurt, greens, and if necessary, more pot likker, to make a fairly thick soup. Simmer soup, stirring occasionally, 20 minutes and season with salt and pepper.
Yield: ~9 cups of soup
Source: O'Rourke's Diner in Middletown, CT via Gourmet? via mother-in-law
Posted by dahl at 8:05 PM
September 15, 2008
Pasta with Tomato and Basil
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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
September 17, 2006
Popovers
Practice this recipe once, and without thinking twice, you'll master it. These golden, crispy, lighter-than-air popovers make an elegant dinner even grander, turn leftover meals into special occasions, and make any breakfast a holiday when they're smeared with butter and homemade-jam.
It's crucial to follow the recipe, making sure that all your ingredients are at room temperature. The first time you make the popovers, watch the time and discover the nuances of your own oven's temperature. My oven stays at a constant 400°F, while my neighbor's doesn't, so he preheats his to 425°F and then lowers it to 400°F after 5 minutes, giving the popovers the necessary initial blast of heat.
While a popover pan may seem like an extravagant purchase, I highly recommend it. The shape and depth of the cups creates a dramatic pour on top that makes a spectacular presentation.
Ingredients:
6 teaspoons unsalted butter
2 eggs, lightly beaten, at room temperature
1 cup milk, at room temperature
1 cup all-purpose flour
1/2 teaspoon salt
Directions:
1. Preheat the oven to 400°F for 20 minutes. Lightly coat the bottom and sides of six popover-tin cups (or six 1oz-cup custard cups) with 1 teaspoon butter each. Place the popover pan on a baking sheet.
2. In a small bow lightly whisk the eggs until they change color. Whisk in the milk.
3. In a medium bowl. Whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
4. Place the prepared popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, pour the batter into a lipped pitcher or bowl and lightly whisk. Using an oven mitt, remove the hot popover tin from the oven and immediately divide the batter among the prepared cups. Bake for 23 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately. (for next time, be sure to note the oven time that works for you.)
Variations:
Children will love Hot Chocolate Popovers for breakfast with fresh fruit and a drizzle of maple syrup. or you could serve them as a dessert with a scoop of ice cream and some rich fudge sauce. Follow the main recipe, decreasing the flour to 3/4 teaspoon plus 2 tablespoons and adding 1/4 cup unsweetened Dutch processed cocoa powder to the dry ingredients. Proceed as directed.
For a snappy accompaniment to a Christmas Eve prime rib roast, try Gruyere Horseradish Popovers. Follow the main recipe. Before whisking the flour mixture into the egg mixture. stir in 2 tablespoons prepared horseradish. When the batter is smooth, stir in 1/2 cup finely grated Gruyere cheese, and proceed as directed.
Yield: 6 popovers (serves 2-3). From Holidy Baking by Sara Perry (highly recommended book!).
Posted by dahl at 10:27 AM
January 14, 2006
Macaroni and Cheese
Ingredients:
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
Directions:
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
January 31, 2005
Waldorf Salad
I saw this recipe on Gothamist and suddenly got a craving for Waldorf Salad that hasn't died down since. I walked into Trader Joe's intending to buy cereal and ended up with the ingredients for the salad. But somehow, I forgot the apples, so I had to use the pears I bought for lunch instead. It was a bit sweeter, and still delicious.
Ingredients:
1 cup walnut halves
1/2 cup mayonnaise, preferably homemade
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Directions:
1. Preheat the oven to 325oF.
2. Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
3. Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.
4. Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates. Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.
Yield: 4 servings
Recipe from An American Place, by Larry Forgione (Morrow, 1996)
Posted by dahl at 2:04 AM
December 29, 2004
Bourbon and Butternut Squash Soup
At the Christmas party I went to this year, Maureen made this amazing Butternut Squash soup that I fell in love with. Thankfully, she gave Sam the recipe as promised, so I decided to try it yesterday with great success.
Ingredients:
2 tbsp butter
1 large onion, coarsely chopped
1 large butternut squash (~3 lbs), peeled, seeded and cut into 1-inch chunks
1 1/2 quarts chicken stock, preferably homemade or low-sodium
1/4 cup good bourbon
1 bay leaf
salt and pepper
1/2 tsp curry powder
lemon juice
1/4 cup heavy cream, or to taste
Directions:
1. Melt butter in heavy soup pot. Add onion and stir to coat. Cover pan and sweat until soft, about 10 minutes. Add squash, stock, bourbon and bay leaf. Bring to a boil, then reduce heat to a simmer and cook uncovered until squash is very soft, 30 to 40 minutes.
2. Strain the mixture through a colander set over a clean pot, reserving liquid. Discard bay leaf. Transfer squash and onions to blender and process until smooth. Return to pot and add reserved broth. Cook over medium heat, stirring occasionally, until soup thickens to consistency of light cream, 10 to 15 minutes. Season with curry powder and salt and pepper to taste. Stir in lemon juice to taste. Add heavy cream just before serving and reseason if necessary. Serve hot.
Serves 8 as a first course.
Notes: I made a lot of adaptions to the recipe to fit what I had around the house. I left out the bay leaf because I would have had to buy a whole jar which would then sit on Sam's spice rack for the rest of time. Sam had a small bottle of irish whiskey around, so we used that instead of bourbon. The curry powder was Maureen's addition to the recipe. Also, Maureen added the heavy cream to each bowl, as she served it, so we did the same.
Courtesy of Maureen Cooper
Posted by dahl at 9:59 AM
December 27, 2004
Portobello Mushrooms and Feta Cheese
Ingredients:
4 large portobello mushrooms
2 cloves of garlic crushed
1 cup crumbled feta cheese
1/2 stick of butter
Sea salt
Fresh ground black pepper
2 teaspoons fresh crushed parsley
Directions:
Preheat broiler and move rack as high as it will go. Wash mushrooms and remove stems. Trim stems and dice into small pieces. Melt butter in pan and add garlic and diced mushroom stems. Sauté for 5 minutes.
Place mushrooms hairy side up on a broiler pan. Spread garlic butter mixture evenly on each mushroom. Salt and pepper to taste. Broil for 4 minutes. Remove from broiler and add 1/4 cup of feta to each mushroom. Top that with 1/2 teaspoon parsley on each mushroom. Place back in broiler and broil until cheese turns golden brown.
Serves 4
From Rhonda Brooks
Posted by dahl at 9:46 PM
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.
Ingredients:
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)
Directions:
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
November 28, 2004
Broccoli Casserole
Ingredients:
2 pkgs frozen broccoli (use chopped) - cook according to directions
1 can mushroom soup
2 eggs
4 oz. sharp cheddar cheese - grated
3/4 cup mayonaise
1 med. onion - chopped
1/4 cup Ritz crackers - crushed
Directions:
Cook and drain vegetables. Combine with all other ingredients except cracker crumbs. Pour into well greased casserole and sprinkle with cracker crumbs dotted with butter. Bake at 350o for ~ 1 hour.
Posted by dahl at 9:44 PM
June 29, 2004
Thai Fish Cakes
Ingredients:
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
Directions:
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.
Comments:
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
Thai Cucumber Salad
Ingredients:
3 medium sized cucumbers, peeled and chopped
1/2 cup red onion, chopped
1/4 cup boiling water
1 tbsp. sugar
1/4 tsp. salt (or to taste)
a few hot red pepper flakes (optional)
1/2 cup rice vinegar
1/2 cup roasted peanutes, shelled and coarsely chopped
2 tbsp. fresh cilantro, chopped
Directions:
1. Place cucumbers and onion in a bowl and mix. Set aside.
2. Mix boiling water with sugar and salt in a small bowl. Add hot pepper flakes and vinegar. Mix well.
3. Pour over veggies, add peanuts and mix.
4. Garnish with fresh cilantro. Serve at room temperature.
Serves 4-6.
From The New Not-Strictly Vegetarian Cookbook
Posted by dahl at 1:43 PM
April 22, 2004
Bok Choy With Shiitakes
Ingredients:
2 tablespoons neutral oil, like corn or canola
1 tablespoon minced garlic
4 to 6 heads baby bok choy, or 1/2 head large bok choy, leaves and stems separated and stems roughly chopped
10 small shiitake mushrooms, caps only, left whole
1 teaspoon sugar
1/2 cup or more chicken stock or water
2 tablespoons fish sauce.
Directions:
1. Put wok or large skillet over maximum heat, and add oil. When oil smokes, add garlic. Stir once, and add the bok choy. Cook for a minute or two until it just begins to brown. Then stir, and add shiitakes and sugar.
2. Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce. Cook, stirring, until the bok choy is tender. Add a bit more stock or water if necessary — the mixture should not dry out entirely. Serve immediately.
Yield: 4 servings
Time: 20 minutes
From Charles Phan, The New York Times
Posted by dahl at 4:19 PM
April 13, 2004
Fresh Tomato and Sweet Chili Pepper Soup with Smashed Basil and Olive Oil
Ingredients:
15 ripe plum tomatoes
3 medium red bell peppers
~ 1/2 cup extra-virgin olive oil
1 tbsp chopped fresh seeded red chili
salt and freshly ground black pepper
1 clove garlic, finely chopped
2 tbsp red wine vinegar, or to taste
2 cups chicken or vegetable stock
2 good handfuls of basil leaves
Directions:
Score the tops of the tomatoes, blanch in boiling water for about 20 seconds, or until you can remove the skins and seed. Grill the peppers whole (to achieve a really sweet ppper taste they should be grilled until black), rest in a covered bowl, then peel and finely chop them.
Put the chopped peppers in a warmed, thick-bottomed pan with 2 tbsp of the olive oil and the chopped red chili. Add a pinch of salt and cook slowly for about 5 minutes. Add the chopped garlic and cook for a further 2 minutes. Then add the roughly chopped tomatoes and cook for about 10 minutes with another pinch of salt and the red wine vinegar so that they sort of melt and infuse themselves together. Add the stock and simmer for 15 minutes. Season to taste.
In a mortar and pestle (or a food processor), smash the basil to a pulp with a pinch of salt. Stir in the remaining olive oil and a drop more red wine vinegar. Drizzle the mixture generously over your soup.
Yield: 6 servings
From The Naked Chef by Jamie Oliver
Posted by dahl at 7:40 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)
Ingredients:
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)
Directions:
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
Ingredients:
For the filling
1/2 head of red cabbage, cored and juilienned
1/2 onion, minced
1 jalapeño 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
Directions:
To prepare the filling, combine the cabbage, onion, jalapeño, 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 400°F.
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
Intredients:
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)
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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
September 3, 2003
Sesame Orzo with Charred Scallions
Ingredients:
1 tbsp Sesame seeds
3/4 cup orzo
2 tsp Sesame oil, asian
1 bunch Scallions, 1" slices, cut on diagonal
Directions:
Toast the sesame seeds until golden. Cook orzo until al dente. Heat sesame oil in non-stick pan. Saute the scallions for 3-4 minutes, until lightly charred and tender. Toss all ingredients and add salt and pepper as necessary.
from "Gourmet", 8/95
Posted by dahl at 8:17 PM
Vegetable Tortilla Lasagna
Ingredients:
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
Directions:
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
Ingredients:
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
Salt
Pepper
Tomato juice
Cheddar, grated
Directions:
Place mixture in pie crust and top with cheddar cheese. Bake.
Posted by dahl at 7:43 PM
Houmous
Ingredients:
1 can (20oz) Chick peas - spill out water
3-4 cloves Garlic
1 Lemon (juice)
4 tbsp Tchina
4 tbsp Water, cold
Salt
Pepper
dash Cumin
Directions:
Blend in food processor.
Posted by dahl at 7:34 PM | Comments (1)
Salsa
Ingredients:
4 Tomatoes, very ripe, finely diced
2 tbsp Cilantro, finely chopped
1/2 Spanish or red onion, finely chopped
1/2 tsp Jalapenos, chopped, from a jar (or to taste)
1 tsp Vinegar (white)
Salt to taste
Posted by dahl at 7:29 PM
Roasted Pickled Peppers
My Grandmother's Recipe
Ingredients:
6-8 cloves garlic (large, halved)
2:1 ratio vinegar to water
Italian peppers
Directions:
Roast pepper in oven in broil position and flip until peppers are soft. Remove from oven and peel skin. Place in jar with garlic (distribute) and fill with brine.
Posted by dahl at 7:27 PM
Guacamole
Ingredients:
1 large avocado or two small avocados
Juice of 1 lime
1-2 tbsp Cilantro, chopped
1/4 Spanish Onion, grated
1 Medium tomato, grated
1/4 tsp Chili powder, or to taste
Salt to taste
Directions:
Peel avocado and mash. Add remaining ingredients and adjust to taste.
(May add salsa to taste).
Posted by dahl at 7:24 PM
August 28, 2003
Cucumber Soup
Ingredients:
1 sm. onion
2 cups plain yogurt
2 tsp. white vinegar
2 tsp. olive oil
1 clove garlic
1 tsp. salt
1/2 tsp. fresh dill (or more)
1-2 cucumbers
Optional:
12-15 mint leaves, or 1 1/2 tsp dried
Directions:
Mince garlic using the metal blade of the food processor. Grate onion in food processor (grate disk). Replace with metal blade and add yogurt, vinegar, oil, mint, salt and dill. Process until smooth - 15-20 seconds. Remove chopping blade and insert shredding (grating) blade. Grate cucumber. Stir soup and transfer to serving bowl. Chill. Garnish with fresh dill or parsley.
Posted by dahl at 2:45 PM
Cold Melon Soup with Tarragon and Dry Sherry
Ingredients:
2 ripe Cantalopes (~2 lb each)
1/4 to 1/2 cup Dry sherry
6 sprigs Tarragon, fresh
Salt and Pepper to taste
Directions:
Split melons in half. Put juices and seeds in sieve and reserve juice (~1/3 cup)
and set aside. Cut 12 melone balls from each melon and set aside. Remove rest of flesh - blend in blender with sherry and reserved juice. Puree until smooth. Add salt and pepper to taste.
To serve, place melon balls in cener of bowl, divide soup evenly around balls.
Place sprig of tarragon on top and chopped tarragon around edges.
From The New York Times, 2/95
Posted by dahl at 2:23 PM
Gazpacho
Ingredients:
1 cucumber, peeled, seeded and diced
2 red bell peppers, cored, seeded and diced
3 ripe beefsteak tomatoes, diced
1 small red onion, diced
2 garlic cloves, chopped
1/4 cup sherry vingear
3/4 cup extra virgin olive oil
salt and cayenne pepper to taste
tomato juice, if necessary
whipped cream for garnish
finely chopped mint for garnish
Directions:
Mix together cucumber, peppers, tomatoes and onion. Add garlic, jalapenos, vinegar and olive oil. Marinate in the refrigerator for 6-8 hrs. Place mixture in a blender, puree, then strain. Add salt and pepper and, if mixture is too thick, some chilled tomato juice. Garnish with whipped cream
with chopped mint folded in.
Yield: 6 servings.
From Brasserie
Posted by dahl at 2:19 PM
Gazpacho
Ingredients:
1 1/2 lb Beefsteak tomatoes
1/2 Spanish onion
1 Green pepper, chopped
1 Red pepper, chopped
2 cloves Garlic, chopped
2 slices White bread, firm, crusts removed, broken into pieces
1 1/4 cups Tomato juice
3 tbsp Virgin olive oil
2 tbsp Sherry vinegar
Salt and freshly ground pepper to taste
8 Ice cubes, to serve
Accompaniments:
1 Small red pepper, diced
1 Small green pepper, diced
1 Small onion, diced
1 Hard-boiled egg, chopped
Crutons
Directions:
Peel, seed and chop tomatoes. Put in a food processor or blender with remaining soup ingredients, except ice cubes. Mix until smooth. Pour soup through a nylon sieve, pressing down well on contents of sieve. If necessary, thin soup with cold water, then chill well.
Place accompaniments in separate bowls. Adjust seasoning of soup, if necessary, then pour into cold soup bowls. Add ice cubes and serve with accompaniments.
Serves 4
From The Book of Tapas and Spanish Cooking by Hilaire Walden
The egg sounds a bit odd at first, but once you try it, you'll be addicted.
Posted by dahl at 2:15 PM
Gazpacho
Ingredients:
1 clove garlic
1 med. onion
1-2 cucumber
2 tomatoes
1 green or red pepper
1/8 tsp salt
1/8 tsp cayenne pepper
1/4 cup vinegar
1/4 cup olive oil
1 1/2 cup tomato juice
Directions:
Blend all ingredients in food processor.
From The New York Times Cookbook
Posted by dahl at 2:08 PM
August 25, 2003
Panzenella
Tuscan Salad with Roasted Bread
Ingredients:
Salad
2 Sweet yellow peppers
1 Sweet red peppers
3 Garlic cloves, unpeeled
1 Red onion, peeled and thinly sliced
6 Ripe plum tomatoes, cut into wedges
1 handful of black olives
1 handful of fresh basil leaves, roughly torn
2 tsp Chopped fresh parsley
1/2 lb Country bread, day old, cut into thick slices, crusts removed
2 tsp Olive oil
Salt and Pepper to taste
Dressing
5 tbsp Extra virgin olive oil
Juice of half a lemon
1-2 tbsp Balsamic vinegar
1 tsp Dijon mustard
Directions:
Halve the peppers, remove the seeds, place skin side up on a grill rack (broiler rack) with the whole
garlic cloves and cook under hot grill or broiler for 10 to 15 minutes, until the skins are blistered and blackened all over.
Turn the garlic occasionally and push to the edge of the pan to prevent burning. Allow to cool slightly, and then peel
the peppers and cut the flesh into strips. Place in a large salad bowl. Set the garlic aside. Add onion, tomatoes,
olives and herbs to salad bowl, season and toss.
Brush bread slices, then cut into large dice. Arrange in a single layer on a baking sheet and bake @ 400 F for 10 -12
minutes, until crisp and deep golden in color (watch carefully after 8 minutes so that it doesn't burn).
Make the dressing: peel the grilled garlic and mash the flesh in a small bowl. Whisk in olive oil, vinegar, lemon juice
and mustard, and season to taste.
To serve, drizzle the dressing over the salad and toss well. Add the hot bread and toss again, and serve immediately.
from The Tuscan Table by Jane Newdick and Lyn Rutherford
Posted by dahl at 4:02 PM | Comments (1)