Day Recipe Food Community

January 1, 2008

Rotelle with Roasted Zucchini and Italian Sausage Recipe

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

Can be prepared in 45 minutes or less.

Serves 4 to 6.

INGREDIENTS

  • 2 1/2 pounds zucchini, scrubbed and sliced thin crosswise
  • 2 tablespoons olive oil
  • 1 1/2 pounds fresh italian sausage
  • 1/4 cup loosely packed fresh mint leaves, minced, or 2 teaspoons dried mint combined with 1/4 cup minced fresh parsley leaves
  • 2/3 cup plain yogurt at room temperature
  • 1/2 pound rotelle (corkscrew-shaped pasta) or penne (quill-shaped pasta)

    DIRECTIONS

    Arrange the zucchini in a jelly-roll pan, drizzle it with the oil, and roast it in the middle of a preheated 450°F. oven, stirring occasionally, for 15 to 20 minutes, or until it is golden. While the zucchini is roasting, discard the casings from the sausage, in a heavy skillet cook the meat over moderate heat, stirring and breaking up the lumps, until it is no longer pink, and transfer it with a slotted spoon to paper towels to drain. In a large bowl stir together the zucchini, the sausage, the mint, the yogurt, and salt and pepper to taste. In a kettle of boiling salted water boil the rotelle until it is al dente, drain it well, and toss it with the zucchini mixture.

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    • Spaghetti with Eggplant and Tomato Sauce Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 4 to 6.

    INGREDIENTS

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 6 tablespoons olive oil
  • 3 pounds canned plum tomatoes including the juice
  • 2 pounds eggplant
  • 1 pound spaghetti

    DIRECTIONS

    In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.

    While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.

    In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.

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    • Ice Bowls Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:13 pm

    Makes 6 bowls.

    INGREDIENTS

    • 6 1 1/2-pint plastic storage bowls
    • 1 large baking pan
    • springwater
    • 6 1-pint plastic storage bowls
    • waterproof tape
    • 4 ounces pea sprouts*

    DIRECTIONS Arrange 6 larger plastic bowls (1 1/2-pint) in a large baking pan and fill each with 1/3 cup springwater. Freeze until solid, about 2 hours.

    Put smaller bowls (1-pint) inside larger bowls, centering them. Tape the 2 bowls together at the top in 3 places to keep the smaller bowl from moving. Arrange 5 to 7 pea sprouts in the space between the bowls, positioning them with a chopstick or skewer, then carefully pour in 1/3 cup springwater, making sure that sprouts are submerged. Freeze until solid, about 2 hours.

    Repeat layering of sprouts (you will need about 3 ounces) and water and freezing until the ice levelis 1/4 inch from the top of each bottom bowl. Remove the tape, pour warm water into top bowls and let stand about 1 minute before removing top bowls. Dip bottom bowls in a bowl of warm water about 1 minute and turn out ice bowls. Put ice bowls on 2 1/2-inch squares of paper towel centered on 6 small plates. Freeze bowls on plates about 1 hour.

    * Available at specialty produce markets and natural foods stores.

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    Korean Barbecue Beef, Marinade 1 Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:12 pm

    Bulgogi

    Editor’s note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak’s book, Dok Suni: Recipes from My Mother’s Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we’ve added at the bottom of the page.

    To read more about Kwak and Korean cuisine, click here.

    As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave — even if you’re not usually a beef eater.

    Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!

    Serves 3 to 4

    INGREDIENTS

    • 2 1/2 pounds rib eye beef, thinly sliced
    • 2 tablepoons soy sauce
    • 2 teaspoons sesame oil
    • 2 teaspoons crushed garlic
    • 2 tablespoons brown sugar
    • 1 tablespoon rice wine (sake)
    • pinch of black pepper
    • 1/2 piece of fresh kiwi, juiced in a blenderdipping sauce:
    • 1 tablespoon soybean paste
    • 2 teaspoons crushed garlic
    • 2 teaspoons red pepper sauce
    • 1 teaspoon salad oil
    • 2 tablespoons water

    DIRECTIONS 1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.

    2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.

    3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn’t require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.

    4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.

    Restaurateur Jenny Kwak shares her tips with Epicurious:
    • Bulgogi and its sister dish kalbi are the staple barbecued beef dishes of Korean cuisine and use similar marinades; bulgogi is made from thin (1/8-inch) slices of rib eye that are eaten with rice and sauce in a lettuce-leaf package, while kalbi uses thicker slices of bone-in short rib.
    • To make red pepper sauce for the dipping sauce: Combine 2 cups red pepper paste (also called “hot pepper” or “chile pepper paste,” available jarred in Asian markets), 1/2 cup water, 1/2 cup vegetable oil, and 2 tablespoons crushed garlic and sauté over a medium flame for 20 minutes, stirring occasionally. Mix in 1 teaspoon toasted sesame seeds and store in refrigerator. Extra sauce can also be used to spice up vegetables or fish.
    • For the most authentic flavors, use pure toasted (Asian) sesame oil for the marinade and medium-grain glutinous rice (like that used in Japanese cooking) for the ssam. These ingredients, as well as soybean paste (similar to miso but more strongly flavored), are available online at www.kgrocer.com. For the ssam, we suggest using the long, green chile peppers found at most Asian markets (jalapeños can be substituted in a pinch).
    • If you choose to grill the meat over a wood fire, check out Steven Raichlen’s guide to grilling for essential tips and techniques.

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    Ruffle-Edged Pasta with Cauliflower and Parsley Sauce Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 4 to 6.

    INGREDIENTS

  • 2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)
  • 2/3 cup olive oil
  • 1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets and the stems sliced thin
  • 1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at some italian markets) or rotelle (corkscrew-shaped pasta)
  • 1 cup pimiento-stuffed olives, chopped fine

    DIRECTIONS

    In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.

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    • Spiced Caramel Oranges Recipe

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

    Serves 10 as part of a buffet.

    INGREDIENTS

  • 1/2 cup sugar
  • 1 cup water
  • two 3-inch cinnamon sticks
  • 3/4 teaspoon whole allspice berries
  • 3 tablespoons dark rum
  • 6 navel oranges, the peel and the pith cut away with a serrated knife and the sections cut free from the membranes

    DIRECTIONS

    In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Remove the pan from the heat, pour the water carefully down the side of the pan, and add the cinnamon and the allspice. Return the pan to the heat and simmer the syrup until the caramel is dissolved. Remove the pan from the heat, add the rum carefully, and simmer the syrup for 5 minutes. Arrange the orange slices in a large bowl, pour the syrup over them, and let the oranges macerate, covered and chilled, for at least 2 hours or overnight. Serve the oranges at room temperature.

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    • Banana Coconut Cream Pie Recipe

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

    INGREDIENTS

  • for the shell:
  • 1 cup all-purpose flour
  • 3 tablespoon sugar
  • 1/4 teaspoon double-acting baking powder
  • 1/8 teaspoon salt
  • 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
  • a 3 1/2-ounce can (about 1 1/3 cups) sweetened flaked coconut, toasted
  • 1 large egg, beaten lightly
  • raw rice for weighting the shell

  • for the filling:

  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 3 large eggs
  • 2 cups milk, scalded
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla
  • 2 tablespoons malibu or other coconut-flavored rum

  • about 5 to 6 bananas

  • 1/3 cup apple jelly
  • 1 cup well-chilled heavy cream

    DIRECTIONS

    Make the shell:
    In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack.

    Make the filling:
    In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled.

    Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled.

    Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan.

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    • Wilted Cucumber Salad Recipe

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

    Serves 10 as part of a buffet.

    INGREDIENTS

  • 4 seedless cucumbers (about 3 1/2 pounds), the skin scored lengthwise with a fork and the cucumbers sliced very thin
  • 4 teaspoons salt
  • 1/4 cup fresh lime juice
  • a 4-inch-long fresh hot red or green chili, seeded and minced (wear rubber gloves)

    DIRECTIONS

    In a large bowl toss the cucumbers with the salt and in a coriander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be prepared 4 hours in advance and kept covered and chilled. Serve the salad chilled or at room temperature.

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    • Squash Puree with Olive Oil and Lime Recipe

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

    Makes about 6 cups, serving 10 as part of a buffet.

    INGREDIENTS

  • 3 1/2 pounds calabaza (available at hispanic markets) or butternut squash,
    peeled, seeded, and cut into 2-inch chunks
  • 1/4 cup olive oil (preferably extra-virgin)
  • 2 to 3 tablespoons fresh lime juice, or to taste
  • freshly grated nutmeg to taste

    DIRECTIONS

    In a steamer set over boiling water steam the squash, covered, for 15 to 20
    minutes, or until it is very tender. Reserve the steaming liquid and force the
    squash through a ricer or food mill set over a large bowl. Stir in the oil, the
    lime juice, and enough of the reserved steaming liquid to reach the desired
    consistency and season the squash purée with the nutmeg and salt and pepper.
    The squash purée may be made 3 days in advance, kept covered and chilled, and
    reheated, adding additional water as needed.

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    • Black Beans Recipe

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

    Serves 10 as part of a buffet.

    INGREDIENTS

  • 1 pound (about 2 1/4 cups) dried black beans, picked over and rinsed
  • 2 teaspoon salt
  • 1 onion, chopped fine
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped fine
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1/3 cup olive oil
  • 3 tablespoons tomato paste
  • 2 tablespoons red-wine vinegar, or to taste
  • 1/3 cup finely chopped scallion
  • 1/3 cup chopped fresh coriander

    DIRECTIONS

    In a large bowl let the beans soak in enough cold water to cover them by 2 inches for 1 hour and drain them. In a large heavy saucepan simmer the beans in enough cold water to cover them by 1 inch, uncovered, adding more water as necessary to keep the beans barely covered, for 1 to 2 hours, or until they are tender. Add the salt and simmer the beans for 5 minutes.

    While the beans are cooking, in a heavy skillet cook the onion, the bell peppers, the garlic, and the cumin in the oil over moderately low heat, stirring, until the vegetables are softened, add the tomato paste, and cook the mixture, stirring, for 2 minutes. Stir the vegetable mixture into the beans, add the vinegar and salt and pepper to taste, and simmer the mixture, stirring occasionally, for 15 minutes, or until it is thickened to the desired consistency. The beans may be prepared up to this point 2 days in advance, kept covered and chilled, and reheated, adding additional water if necessary. Transfer the beans to a serving bowl and sprinkle them with the scallion and the coriander.

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