November 28, 2007 in Recipes by danky
Buttery-tasting Yukon Gold potatoes can now be found in grocery stores and farmers' markets all across the country, but this recipe can certainly be made with russet potatoes instead.
Serves 2.
INGREDIENTS
1 pound yukon gold potatoes (about 4 medium), peeled, cut into 2-inch pieces
1/2cup (about) canned low-salt chicken broth
3 tablespoons sour cream
pinch of ground nutmeg
DIRECTIONS
Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve.
Tags: Gold, Potatoes, Smashed, Yukon
November 28, 2007 in Recipes by danky
A delicious soup from Tágide.
Serves 6.
INGREDIENTS
2 tablespoons olive oil
1 pound medium uncooked shrimp, peeled, deveined, shells reserved
4 cups fish stock or bottled clam juice
1 cup dry white wine
1 bay leaf
1 onion, chopped
1 carrot, peeled, chopped
2 garlic cloves, chopped
3 tablespoons tomato paste
1/4teaspoon cayenne pepper
1 14 1/2-ounce can diced peeled tomatoes
1 tablespoon butter
3 tablespoons brandy
3/4cup whipping cream
DIRECTIONS
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add reserved shrimp shells (cover and chill shrimp) and sauté 5 minutes. Add stock, wine and bay leaf; bring to boil. Reduce heat; simmer 25 minutes. Strain shrimp stock into bowl.
Heat 1 tablespoon oil in same saucepan over medium-high heat. Add onion, carrot and garlic; sauté 5 minutes. Mix in tomato paste and cayenne. Add tomatoes with their juices and shrimp stock. Simmer soup 5 minutes.
Melt butter in heavy large skillet over medium heat. Add shrimp; sauté 2 minutes. Remove from heat. Add brandy and ignite with match. When flames subside, return shrimp to heat; sauté until shrimp are cooked through, about 2 minutes. Transfer 6 shrimp to small bowl. Mix remaining shrimp into soup. Add cream to skillet; bring to boil. Stir cream into soup.
Puree soup in processor in batches. Strain through coarse sieve set over large saucepan, pushing most of solids through sieve with rubber spatula. Bring to simmer. Season with salt and pepper. Ladle into 6 bowls. Top with reserved shrimp.
Tags: Cream, Shrimp, Soup
November 28, 2007 in Recipes by danky
This dessert, from The Cascades Restaurant, is made with a cookie crust and a brownie filling. The chef serves it with whipped cream, passion fruit sauce and raspberry sauce.
Serves 12.
INGREDIENTS
crust
1 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 ounce unsweetened chocolate, chopped
pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 tablespoons milk
1 teaspoon vanilla extract
filling
1/2cup (1 stick) unsalted butter, room temperature
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/8teaspoon salt
3/4cup all purpose flour
1/2cup chopped pecans, toasted
topping
2 ounces semisweet chocolate, chopped
1/4cup (1/2 stick) unsalted butter
1 teaspoon vegetable oil
2 ounces good-quality white chocolate, chopped
DIRECTIONS
FOR CRUST: Blend first 4 ingredients inprocessor until finely chopped. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add milk and vanilla; process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of11-inch-diameter tart pan with removable bottom. Freeze 30 minutes.
Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
FOR FILLING: Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. Whisk in chocolate mixture. Mix in flour and nuts.Pour batter into crust. Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer to rack and cool completely.
FOR TOPPING: Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. Spread over tart. Chill until set, about 15 minutes.
Stir white chocolate in top of double boiler over simmering water until melted. Drizzle atop tart. Chill until set, about 10 minutes. (Can be made 1 day ahead. Cover and chill.) Serve at room temperature.
Tags: Brownie, Chocolate, Tart
November 28, 2007 in Recipes by danky
Beets and red cabbage are a great combination. In this recipe, the two are grated and then slowly cooked with onions. The result is a side dish that would go well with roast veal, pot roast or sausages.
Serves 6.
INGREDIENTS
3/4pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch
pieces
1/4cup (1/2 stick) butter
2 onions, chopped
1/2cup (or more) water
1/4cup balsamic vinegar
2 tablespoons chopped fresh parsley
DIRECTIONS
Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.
Tags: Beets, Braised, Cabbage, Red
November 28, 2007 in Recipes by danky
This simple sauté is a perfect complement to roast chicken, pork or duck.
Serves 6.
INGREDIENTS
10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
1 cup water
2 tablespoons (1/4 stick) butter
1 teaspoon minced garlic
1/4cup chopped fresh chives or green onion tops
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon
2 tablespoons red wine vinegar
DIRECTIONS
Preheat oven to 375°F. Arrange beets in single layer in 13×9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges.
Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.
Tags: Beets, Buttered, Herbs, Spring
