Day Recipe Food Community

November 16, 2007

Baked Halibut with Paprika, Olives and Mushrooms Recipe

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

Serves 4.

INGREDIENTS

  • nonstick vegetable oil spray
  • 4 1-inch-thick halibut fillets (about 8 ounces each)
  • 4 teaspoons fresh lemon juice
  • 2 tablespoons olive oil

  • 1 onion, chopped
  • 1/2 pound mushrooms, chopped (about 3 cups)
  • 1 red bell pepper, chopped
  • 12 pimiento-stuffed green olives, chopped
  • 1 to 1 1/2 teaspoons hot paprika

    DIRECTIONS

    Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.

    Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.

    Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.

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  • Beet and Endive Salad Recipe

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

    Use canned beets to cut the preparation time of this colorful salad

    Serves 4.

    INGREDIENTS

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 4 small beets, stems trimmed

  • 1/2 large head curly endive, stem ends trimmed

  • 2 large fresh tomatoes
  • 3 tablespoons drained capers
  • 2 hard-boiled eggs, coarsely grated

    DIRECTIONS

    Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

    Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.

    Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well.

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  • Peach-Frangipane Tart Recipe

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

    Sophisticated and simple — even more so with the help of a purchased pie crust.

    Serves 6.

    INGREDIENTS

  • 1 all ready pie crust (half of 15-ounce package), room temperature
  • 2 tablespoons all purpose flour
  • 3/4 cup slivered blanched almonds (about 3 1/2 ounces)

  • 1/3 cup sugar
  • 3 tablespoons amaretto or other almond-flavored liqueur
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 egg
  • 5 peaches

  • 1/2 cup peach or apricot preserves

    DIRECTIONS

    Preheat oven to 450°F. Open crust on work surface. Sprinkle with 1 tablespoon flour. Rub flour over crust, rubbing out creases. Arrange floured side down in 9-inch-diameter tart pan with removable sides. Trim and finish edges. Pierce all over with fork. Bake until light brown, about 10 minutes. Cool on rack. Reduce oven temperature to 400°F.

    Finely grind slivered almonds in processor. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and butter and puree. Add egg and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)

    Bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.)

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  • Poached Peaches with Vanilla Recipe

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

    A sophisticated dessert that is great on its own, mixed with sweet berries or used as a topping for ice cream or frozen yogurt.

    Serves 4.

    INGREDIENTS

  • 1 cup semisweet white wine (such as french colombard)
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 tablespoons honey
  • 1 vanilla bean, split lengthwise
  • 1 1/4 pounds firm ripe peaches (unpeeled), cut into 1/2-inch-thick slices

    DIRECTIONS

    Bring first 5 ingredients to simmer in heavy medium saucepan, stirring to dissolve sugar. Remove from heat. Scrape seeds from vanilla bean into syrup. Return bean to syrup. Cover and continue simmering 5 minutes. Add peaches and poach until just tender when pierced with tip of sharp knife, about 4 minutes. Transfer mixture to bowl and refrigerate until cold, at least 3 hours. (Can be prepared 3 days ahead.)

    Remove vanilla bean and any loose pieces of peach skin before serving.

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  • Mango-Orange Mousse Cake Recipe

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

    Serves 8 to 10.

    INGREDIENTS

  • cake
  • 1/2 cup sifted cake flour
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • mango mousse

  • 1/4 cup orange liqueur
  • 1 package unflavored gelatin
  • 2 1/2 pounds large ripe mangoes, peeled, pitted, chopped
  • 1/2 cup sugar
  • 1 cup chilled whipping cream
  • frosting

  • 1 cup chilled whipping cream
  • 1 tablespoon powdered sugar
  • 1 1/2 teaspoons orange liqueur
  • 1 1/2 cups sliced almonds, toasted

  • 1 ripe mango, peeled, pitted, sliced

    DIRECTIONS

    For cake:
    Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.

    Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.

    For Mousse:
    Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.

    Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)

    For Frosting:
    Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form.

    Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.

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  • Grand Fruit Salad Recipe

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

    Here’s a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

    Serves 8.

    INGREDIENTS

  • 2 cups green grapes
  • 2 cups sliced strawberries
  • 2 cups sliced plums
  • 1 cup sliced peaches
  • 1 cup orange segments
  • 1 cup sliced peeled kiwi
  • 1/2 cup grand marnier or other orange liqueur
  • 1/2 cup orange juice
  • 2 tablespoons sugar

    DIRECTIONS

    Combine all ingredients in large bowl. Cover and refrigerate up to 8 hours.

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  • Vanilla Bean Ice Cream Recipe

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

    Makes about 8 cups.

    INGREDIENTS

  • 3 cups half and half
  • 2 cups whipping cream
  • 2 vanilla beans, split lengthwise
  • 3/4 cup plus 2 tablespoons sugar

  • 8 egg yolks

    DIRECTIONS

    Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat. Remove from heat, cover and let steep 40 minutes.

    Return half and half mixture to simmer. Beat sugar and egg yolks to blend in medium bowl. Gradually whisk in hot half and half. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 7 minutes; do not boil. Pour into large bowl. Refrigerate custard until well chilled.

    Scrape any seeds remaining inside vanilla beans into custard. Transfer custard to ice cream maker and process according to manufacturer’s instructions. Freeze ice cream in covered container. (Can be prepared 1 week ahead.)

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  • Vanilla Essence Recipe

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

    A homemade version of vanilla extract.

    Makes about 2 cups.

    INGREDIENTS

  • 2 cups brandy
  • 4 vanilla beans, split lengthwise

    DIRECTIONS

    Place brandy in jar. Scrape in seeds from vanilla beans; add beans. Seal tightly.

    Let stand in cool place at least 2 months, shaking jar occasionally. Store in cool dark place.

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  • Vanilla Sugar Recipe

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

    Use this sugar to add a fresh-tasting vanilla flavor to all your favorite recipes. It’s especially good when used to sweeten whipped cream.

    Makes 2 cups.

    INGREDIENTS

  • 2 cups sugar
  • 1 vanilla bean, cut into small pieces

    DIRECTIONS

    Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container.

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  • Easy Vanilla Wafers Recipe

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

    To give these cookies a pretty curved shape, drape them over a wooden dowel or the handle of a wooden spoon immediately after removing them from the cookie sheet.

    Makes about 36 cookies.

    INGREDIENTS

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/3 cup vanilla sugar
  • 1/4 cup egg whites
  • 1/3 cup unbleached all purpose flour
  • pinch of salt
  • for the vanilla sugar:
  • 2 cups sugar
  • 1 vanilla bean, cut into small pieces
  • use this sugar to add a fresh-tasting vanilla flavor to all your favorite recipes. it’s especially good when used to sweeten whipped cream.

    DIRECTIONS

    To make the wafers:
    Preheat oven to 400°F. Generously butter heavy large cookie sheets. Beat 1/4 cup butter and sugar in medium bowl until light and fluffy. Beat in egg whites. Gradually mix in flour and salt (batter will be soft.) Drop batter by level teaspoonfuls onto prepared cookie sheets, spacing 3 inches apart. Bake until edges are golden brown and centers of cookies are still pale, about 7 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)

    To make the vanilla sugar:
    Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container. Makes 2 cups.

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