Day Recipe Food Community

November 10, 2007

Morel, Ham and Brie Omelet Recipe

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

Makes 2 omelets.

INGREDIENTS

  • 4 tablespoons (1/2 stick) butter
  • 1 3-ounce slice smoked ham (about 1/2 inch thick), cut into 1/2-inch cubes
  • 6 ounces fresh morels, trimmed, cut into 1/4-inch-thick slices
  • 6 large eggs

  • 2 ounces ripe brie cheese, cut into small pieces

    DIRECTIONS

    Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add ham; sauté 3 minutes. Add morels; sauté until tender, about 5 minutes. Season with salt and pepper. Remove from heat.

    Whisk 3 eggs in bowl. Season with salt and pepper. Melt 1 tablespoon butter in 7- to 8-inch nonstick skillet over medium heat. Pour eggs into skillet; stir with rubber spatula until eggs begin to set, about 1 minute. Sprinkle half of morel mixture and half of Brie over eggs. Cook until eggs are softly set, tilting skillet to cook eggs evenly, about 2 minutes longer. Fold omelet in half; transfer to plate. Repeat with remaining ingredients.

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  • Cornmeal Pancakes with Blueberries Recipe

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

    From Figtree’s Cafe in Venice, California.

    Makes about 18.

    INGREDIENTS

  • 1 1/4 cups cornmeal
  • 1/2 cup whole grain pastry flour
  • 1/2 cup unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 3 tablespoons butter, melted
  • 3 large eggs, separated
  • 2 tablespoons honey
  • 6 tablespoons (about) butter

  • 2 cups (about) fresh blueberries, or frozen, unsweetened, thawed, drained
  • maple syrup

    DIRECTIONS

    Preheat oven to 200°F. Mix 1 1/4 cups cornmeal, 1/2 cup pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in large bowl. Whisk 2 cups buttermilk, 3 tablespoons melted butter, egg yolks and honey in medium bowl to blend. Add to dry ingredients and stir until blended. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.

    Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with 2 tablespoons blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to large baking sheet. Place pancakes in oven to keep warm. Repeat with remaining batter and blueberries, adding more butter to skillet as necessary.

    Serve hot with maple syrup.

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  • Two-Bean Salad with Balsamic Vinaigrette Recipe

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

    4 main-course servings.

    INGREDIENTS

  • 1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 1 14- to 16-ounce can black beans, rinsed, drained
  • 2/3 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 3 garlic cloves, finely chopped

    DIRECTIONS

    Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

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  • Spring Green Salad Recipe

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

    Serves 8.

    INGREDIENTS

  • 1/2 cup plus 1 tablespoon olive oil
  • 6 tablespoons fresh lemon juice
  • 2 garlic cloves, pressed
  • 16 cups torn romaine lettuce (about 1 large head)

  • 1 english hothouse cucumber, cut into 2 1/2×1/4×1/4-inch strips
  • 4 green onions, thinly sliced
  • 1/4 cup minced fresh dill

    DIRECTIONS

    Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.

    Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.

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  • Salad with Walnut-Mustard Dressing Recipe

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

    This creamy dressing is also terrific over chilled steamed vegetables.

    2 servings; can be doubled.

    INGREDIENTS

  • 1 tablespoon regular or low-fat mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon walnut oil or olive oil
  • 2 teaspoons grainy dijon mustard
  • 1/2 head radicchio, torn into bite-size pieces

  • 1/2 head bibb lettuce, torn into bite-size pieces
  • 1/4 cup coarsely chopped walnuts, toasted

    DIRECTIONS

    Combine mayonnaise, lemon juice, oil and mustard in small bowl. Whisk to blend well. Season dressing to taste with salt and pepper.

    Combine radicchio and Bibb lettuce in large bowl. Add dressing; toss to coat evenly. Divide salad between 2 plates. Sprinkle with walnuts and serve.

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  • Rice Salad with Dill and Baby Vegetables Recipe

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

    Serves 4.

    INGREDIENTS

  • 4 ounces baby carrots (about 16), trimmed, halved lengthwise
  • 8 ounces baby zucchini or baby pattypan squash, ends trimmed, halved
  • 3/4 cup long-grain white rice
  • 1/2 cup plain low-fat yogurt

  • 3 tablespoons chopped fresh dill
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon olive oil
  • fresh dill sprigs (optional)

    DIRECTIONS

    Blanch carrots in large pot of boiling salted water 1 minute. Add zucchini and cook 1 minute. Using slotted spoon, transfer vegetables to colander. Rinse under cold water; drain well. Add rice to same pot of boiling water. Cook until tender, about 15 minutes. Drain. Rinse under cold water; drain well. Cool to room temperature.

    Mix rice, carrots and zucchini in large bowl. Add yogurt, chopped dill, vinegar and oil. Toss to coat. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with dill sprigs, if desired.

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  • Mixed Green Salad with Roquefort Vinaigrette Recipe

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

    Serves 6.

    INGREDIENTS

  • 8 cups mixed baby greens
  • 8 ounces plum tomatoes, seeded, diced
  • 4 green onions, chopped
  • 1/4 cup dried cranberries or dried currants
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup plus 1 tablespoon olive oil
  • 3 tablespoons raspberry vinegar or red wine vinegar
  • 1/2 cup crumbled roquefort cheese (about 2 ounces)

    DIRECTIONS

    Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

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  • Endive, Arugula and Orange Salad Recipe

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

    The peppery flavor of arugula is nice with the slightly bitter endive and sweet orange.

    Serves 6.

    INGREDIENTS

  • 2 medium-size seedless oranges
  • 2 tablespoons orange juice

  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons walnut oil or olive oil
  • 1/2 teaspoon grated orange peel
  • 4 medium-size heads belgian endive, separated into leaves

  • 1 large bunch arugula, ends trimmed
  • 1/2 cup walnuts, toasted, chopped

    DIRECTIONS

    Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.

    Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.

    Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.

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  • Shrimp Soup with Ouzo Recipe

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

    Serves 8.

    INGREDIENTS

  • 12 cups water
  • 2 pounds uncooked large shrimp, peeled, deveined, shells reserved
  • 4 tablespoons olive oil

  • 2 large leeks (white and pale green parts only) finely chopped
  • 2 cups finely chopped and trimmed fennel (about 2 medium bulbs)
  • 1 1/2 cups finely chopped red bell pepper
  • 1/3 cup minced shallots
  • 2 1/2 cups chopped seeded tomatoes

  • 3 large garlic cloves, minced
  • 1 cup dry white wine
  • 1/4 cup ouzo (unsweetened anise liqueur) or anisette

  • fennel fronds

    DIRECTIONS

    Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp). Bring water with shells to boil. Reduce heat and simmer 20 minutes. Cover and remove from heat.

    Heat 2 tablespoons oil in large Dutch oven over low heat. Add leeks, fennel, bell pepper and shallots. Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes.

    Uncover vegetables; add tomatoes and garlic and sauté until tomatoes soften and almost all liquid evaporates, about 8 minutes. Increase heat to medium. Add wine and boil 1 minute. Strain shrimp stock into vegetable mixture. Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes.

    Puree half of soup in blender in batches. Combine with remaining soup. Season soup with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

    Season shrimp with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Add shrimp; sauté until cooked through, about 5 minutes. Add ouzo. Carefully ignite with lit match. Remove from heat; allow flames to subside.

    Ladle soup into bowls. Spoon some of shrimp and cooking liquid from skillet into each bowl. Garnish with fennel.

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  • Shellfish Soup with Cilantro Recipe

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

    Here’s a light, fresh-tasting soup-stew from Hotel Château Erenstein in Kerkrade, the Netherlands.

    Serves 4.

    INGREDIENTS

  • 3 tablespoons olive oil
  • 24 large shrimp, peeled, deveined, shells reserved
  • 1 cup chopped carrots
  • 1 cup chopped leeks
  • 1 cup chopped onion
  • 1 1/2 cups dry white wine
  • 4 1/2 cups water
  • 3/4 bunch fresh cilantro
  • 3/4 vanilla bean, split lengthwise
  • 2 bay leaves
  • 6 ounces green beans, trimmed, cut in half

  • 6 ounces asparagus, trimmed, cut into 3-inch length
  • 6 ounces snow peas, trimmed
  • 1 1/4 cups chopped green onions
  • 12 sea scallops, cut horizontally in half
  • chopped fresh cilantro

    DIRECTIONS

    Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté 3 minutes. Add carrots, leeks and onion and sauté 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)

    Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.

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