Day Recipe Food Community

November 5, 2007

Linguine with Tomatoes and Artichoke Hearts Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:40 pm

A sophisticated dish made from an assortment of pantry staples.

Serves 4.

INGREDIENTS

  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 large garlic cloves, chopped
  • 1 16-ounce can italian plum tomatoes, chopped, juices reserved
  • 2 teaspoons dried basil, crumbled
  • 2 teaspoons dried oregano, crumbled
  • 1 14 3/4-ounce jar marinated artichoke hearts
  • 12 ounces linguine, freshly cooked
  • 1 1/2 cups grated parmesan cheese (about 5 ounces)

    DIRECTIONS

    Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan

    separately.

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    • Chick-Pea, Artichoke Heart and Romaine Salad Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:20 pm

    2 servings; can be doubled or tripled.

    INGREDIENTS

  • 2 teaspoons balsamic vinegar or red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons olive oil

  • 1/2 romaine lettuce head, torn into bite-size pieces

  • 1 15 1/2-ounce can chick-peas (garbanzo beans), drained
  • 1 6-ounce jar marinated artichoke hearts, drained
  • 1/3 cup freshly grated romano cheese (about 1 1/2 ounces)
  • salt and freshly ground pepper

    DIRECTIONS

    Combine vinegar and mustard in small bowl. Gradually whisk in oil.

    Combine lettuce, chick-peas and artichoke hearts in large bowl. Add dressing and toss to coat. Mix in cheese. Season with salt and pepper and serve.

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    • Two-Hearts Salad Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:00 pm

    Artichoke hearts and hearts of palm combine in an elegant salad.

    Serves 6.

    INGREDIENTS

  • 2 tablespoons fresh lemon juice
  • 2 1/2 teaspoons dijon mustard

  • 1 large garlic clove, minced

  • 6 tablespoons olive oil
  • 1 14-ounce can hearts of palm, drained, sliced into rounds
  • 1 14-ounce can artichoke hearts, drained, quartered

  • 1 head butter lettuce

  • 12 cherry tomatoes, halved

    DIRECTIONS

    Combine lemon juice, mustard and garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.

    Line 6 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates. Garnish with tomatoes. Spoon remaining dressing over and serve.

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    • Salad Of Black Beans, Hearts Of Palm and Corn Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:40 pm

    Serves 4.

    INGREDIENTS

  • 1 16-ounce can black beans, rinsed, drained
  • 1 10-ounce package frozen corn, thawed, drained
  • 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
  • 2 large tomatoes, seeded, diced
  • 1/2 red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground coriander

    DIRECTIONS

    Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

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    • Hearts Of Romaine with Blue Cheese and Caper Dressing Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:20 pm

    Serves 4.

    INGREDIENTS

  • 3 tablespoons cider vinegar
  • 2 1/4 teaspoons dijon mustard
  • 1/2 cup olive oil
  • 4 ounces maytag or danish blue cheese, crumbled

  • 3 tablespoons drained capers

  • 1 small head romaine lettuce, trimmed, quartered lengthwise

    DIRECTIONS

    Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and capers. Season with salt and pepper.

    Place 1/4 head romaine on each plate. Spoon dressing over and serve.

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    • Meringue Hearts with Mint Ice Cream and Fudge Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 10:00 pm

    Refreshing peppermint ice cream is sandwiched between the delicate heart-shaped meringues and then served in a pool of rich fudge sauce.

    Serves 6.

    INGREDIENTS

  • sauce
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/4 cup dark corn syrup
  • 5 ounces imported bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup powdered sugar, sifted
  • 2 tablespoons whipping cream

  • meringues

  • 4 large egg whites
  • 1 cup sugar

  • 2 pints vanilla ice cream, softened slightly

  • 1/2 cup finely crushed hard peppermint candies
  • 1/8 teaspoon peppermint extract

  • powdered sugar

  • coarsely chopped hard peppermint candies

    DIRECTIONS

    For sauce:
    Melt butter with corn syrup in heavy small saucepan over medium-low heat, stirring occasionally. Add chocolate, sugar and cream. Whisk until chocolate melts and sugar dissolves. (Can be made 1 week ahead. Cover; chill.)

    For Meringues:
    Preheat oven to 225°F. Line 2 baking sheets with foil; butter foil. Place 3 3/4-inch heart-shaped cookie cutter on foil-lined sheet. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 cup sugar; continuing beating until stiff and shiny. Spoon 1/4 cup meringue inside cookie cutter on sheet. Using back of spoon spread meringue evenly. Lift up cookie cutter; place on another section of foil-lined sheet. Repeat with remaining meringue, forming 6 hearts on each sheet.

    Bake meringues until crisp and dry, about 1 hour. Cool meringues on sheets 10 minutes. Peel meringues off foil. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature.)

    Mix ice cream, 1/2 cup crushed peppermint candy and extract in medium bowl. Cover and freeze until almost semi-firm, about 2 hours.

    Place meringues flat side up on baking sheet and freeze 15 minutes. Spoon 1/2 cup ice cream atop 1 meringue. Top with another meringue, flat side up. Press gently to flatten, forming sandwich. Run spatula around sides of ice cream to even sides. Freeze. Repeat with remaining meringues and ice cream. Cover and freeze at least 1 hour and up to 6 hours.

    Stir sauce over medium-low heat just until warm. Sift powdered sugar over tops of meringues, coating completely. Place on plates. Spoon sauce around. Sprinkle chopped candy over sauce.

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    • White Chocolate and Raspberry Cheesecake Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:40 pm

    Serves 8.

    INGREDIENTS

  • crust
  • 18 vanilla wafer cookies
  • 1 cup almonds, toasted
  • 4 1/2 tablespoons unsalted butter, melted

  • filling

  • 4 ounces imported white chocolate (such as lindt), chopped
  • 2 8-ounce packages cream cheese, room temperature
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon grated lemon peel
  • 2 large eggs

  • 3/4 cup fresh raspberries or frozen unsweetened, thawed, drained

  • topping

  • 1 8-ounce container sour cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract

  • 2 1/2-pint baskets raspberries or one 1-pint basket strawberries

  • 1/2 cup seedless raspberry jam

    DIRECTIONS

    For crust:
    Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8×2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

    For Filling:
    Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

    Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

    For topping:
    Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

    Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

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    • The Ultimate Valentine Cake Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:20 pm

    A showstopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

    Serves 12.

    INGREDIENTS

  • chocolate heart lid
  • 3 ounces imported white chocolate (such as lindt or tobler), chopped
  • 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

  • cake

  • 9 ounces imported white chocolate (such as lindt or tobler), chopped
  • 5 large eggs, separated, room temperature
  • 1/2 cup plus 1 tablespoon sugar
  • 1tablespoon framboise liqueur or grand marnier
  • 1 teaspoon vanilla extract
  • 6 tablespoons (3/4 stick) unsalted butter, melted, warm

  • 3/4 cup cake flour

  • icing

  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 3 tablespoon light corn syrup
  • 3 tablespoons framboise liqueur or grand marnier

  • assembly

  • 1 1-pint basket strawberries, hulled and halved
  • 1 1/2-pint basket raspberries
  • 1 1-pint basket strawberries with stems, halved through stem end (stems left intact)

  • berry compote

  • 2 1-pint baskets strawberries, hulled and sliced
  • 3 tablespoons sugar
  • 2 tablespoons framboise liqueur or grand marnier
  • 2 1/2-pint baskets raspberries

    DIRECTIONS

    To make heart lid:
    Cut heart-shaped piece of waxed paper about 4 inches larger than 8×2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.

    Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.

    Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)

    To make cake:
    Preheat oven to 350°F. Butter and flour 8×2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, tobatter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.

    Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.

    Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.

    To make icing:
    Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.

    Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)

    To assemble:
    Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)

    To make Berry Compote:
    Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.

    Arrange reserved berries on platter around cake. Serve cake, spooning

    compote over each piece.

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    • Nutmeg Hearts Recipe

    Filed under: Recipes — Tags: , — Anna @ 9:00 pm

    These look very pretty when presented on a plate of sliced strawberries.

    Makes about 16.

    INGREDIENTS

  • 1 frozen puff pastry sheet (1/2 17 1/4-ounce package), thawed
  • 2 tablespoons sugar
  • 1/2 teaspoon ground nutmeg

    DIRECTIONS

    Preheat oven to 350°F. Roll pastry out on lightly floured surface to 11×14-inch rectangle. Using 3- to 4-inch heart-shaped cookie cutter, cut out hearts. Transfer to cookie sheet. Combine sugar and nutmeg in bowl. Sprinkle over hearts. Bake until cookies are puffed and golden brown, about 15 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight.)

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    • Chocolate Truffle Linzer Heart Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 8:40 pm

    A rich chocolate-raspberry truffle filling highlights this updated Linzertorte.

    Serves 10.

    INGREDIENTS

  • crust
  • 1 cup hazelnuts (about 5 ounces), toasted
  • 2/3 cup sugar
  • 1 1/4 cups sifted all purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 1 ounce cream cheese, cut into small pieces, frozen
  • 1 large egg, beaten to blend
  • 1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped

  • 1 egg white, beaten to blend

  • 1/3 cup seedless raspberry jam

  • filling

  • 9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 5 tablespoons unsalted butter, room temperature
  • 3 tablespoons whipping cream
  • 1/3 cup plus 2 tablespoons seedless raspberry jam

  • 1 1/2-pint basket raspberries

  • lightly sweetened whipped cream

    DIRECTIONS

    For crust:
    Position rack in lowest third of oven. Set cookie sheet on rack and preheat to 375°F. Remove bottom from 10 1/2×9 1/2-inch heart-shape tart pan with 1-inch-high sides and removable bottom. Place bottom on parchment and trace heart shape.

    Finely chop nuts with sugar in processor. Add flour, cinnamon, salt, cloves and ginger. Process just to blend. Add butter and cream cheese to processor. Process until mixture resembles coarse meal. Add 1 egg and chocolate. Process, using on/off turns, until large moist clumps form.

    To form top crust, transfer 1 1/3 cups dough to pastry bag fitted with no. 4 (3/8-inch diameter) plain tip. Refrigerate remaining dough. Pipe 7 parallel diagonal lines about 3/4 inch apart across heart outline on parchment. Pipe border around edge of heart inside traced line, touching ends of diagonal lines (some dough may be left over in pastry bag). Freeze 10 minutes. Brush dough with some egg white. Slide parchment with heart onto heated cookie sheet and bake until crust is golden and edges are beginning to brown, about 15 minutes. Run long thin spatula between crust and parchment to loosen crust. Slide parchment with heart-shape crust onto rack and cool completely. Maintain oven temperature.

    Return removable bottom to heart pan. Press remaining dough onto bottom and 3/4 inch up sides of pan, using plastic wrap if necessary to prevent dough from sticking to hands. Freeze until dough is firm, about 10 minutes. Brush lightly with egg white. Set pan on heated cookie sheet and bake until crust is golden brown and sides are beginning to pull away from pan, about 23 minutes. Spread bottom crust evenly with 1/3 cup jam. Bake 3 more minutes. Cool crust completely on rack.

    For filling:
    Stir chocolate, butter and cream in heavy medium saucepan over medium-low heat until chocolate and butter are melted and mixture is smooth. Mix in 2 tablespoon jam. Cool slightly. Pour filling evenly into bottom crust; smooth top. Chill until filling is firm, about 30 minutes.

    Spread remaining 1/3 cup jam over filling and outer edge of bottom crust. Carefully place cooled heart-shape top crust atop jam. Press gently to seal. Cover with foil and refrigerate overnight. (Can be prepared 2 days ahead.)

    Remove torte from pan. Transfer to platter. Let stand at room temperature 45 minutes. Arrange raspberries in row in first space between crust lines. Spoon whipped cream into pastry bag fitted with small star tip. Pipe row of small rosettes in second space between crust lines. Continue, alternating rows of raspberries and whipped cream rosettes between crust lines.

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