Day Recipe Food Community

January 2, 2008

Yellow Pepper Risotto Recipe

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

Serves 4.

INGREDIENTS

  • 3 yellow bell peppers, chopped
  • 1 tablespoon water
  • 5 tablespoons unsalted butter
  • 1 cup finely diced zucchini
  • 4 cups low-salt chicken broth
  • 6 shallots, minced (about 1 cup)
  • 1 garlic clove, minced
  • 1 cup arborio rice*
  • 1/3 cup dry white wine
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons minced flat-leafed parsley leaves
  • *available at specialty foods shops and some supermarkets

    DIRECTIONS

    In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season purée with salt and pepper.

    In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.

    In a saucepan heat broth and keep at a bare simmer.

    In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.

    Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley.

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  • Marinated Lamb Chops Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 4.

    INGREDIENTS

  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 4 garlic cloves, minced
  • 8 frenched 1-inch-thick rib lamb chops (about 1 pound total)

    DIRECTIONS

    In a small bowl whisk together oil, vinegar, garlic, and salt and pepper to taste. On a plate or in a shallow dish coat lamb chops on both sides with marinade and let marinate at room temperature, turning once, 30 minutes.

    Preheat broiler.

    Broil chops on rack of a broiler pan 2 inches from heat 7 minutes, turning after 5 minutes, for medium-rare meat.

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  • Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini Recipe

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

    Serves 4.

    INGREDIENTS

  • 1 shallot, quartered
  • 2 garlic cloves, halved
  • 1 teaspoon freeze-dried green peppercorns
  • 1/2 teaspoon aniseed
  • 1 tablespoon white-wine vinegar
  • 1/4 cup olive oil (preferably extra-virgin)
  • 8 cups mixed baby greens
    for goat cheese crostini:
  • 3 ounces soft mild goat cheese such as montrachet, at room temperature
  • 1 tablespoon snipped fresh chives
  • four 3/4-inch-thick slices french or italian bread
  • 1 tablespoon freshly grated parmesan cheese

    DIRECTIONS

    In a blender chop shallot, garlic, peppercorns, and aniseed. Add vinegar and salt and pepper to taste and blend well. With motor running, add oil in a stream and blend dressing until emulsified. The vinaigrette may be made 1 week in advance and kept covered and chilled. In a large bowl toss greens with vinaigrette until coated well.

    Divide salad among 4 plates and serve with goat cheese crostini.

    To make goat cheese crostini:
    In a small bowl stir together goat cheese, chives, and salt and pepper to taste until combined well. Goat cheese mixture may be made 2 days in advance and kept covered and chilled.

    Preheat oven to 350°F.

    Toast bread on a baking sheet in middle of oven until golden, about 10 minutes. The toasts may be made 2 days in advance, cooled, and kept in an airtight container.

    Preheat boiler.

    Spread goat cheese mixture on toasts and sprinkle with Parmesan. Broil crostini on the baking sheet 2 inches from heat until cheese is browned in spots, about 2 minutes.

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  • Kir Royale Sorbet Recipe

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

    Can be prepared in 45 minutes or less but requires additional unattended preparation time.

    Makes about 1 quart.

    INGREDIENTS

  • 2/3 cup sugar
  • 2/3 cup water
  • 2 1/2 cups raspberries
  • 1 cup champagne
  • 1/4 cup crème de cassis
  • 1 1/2 tablespoons fresh lemon juice

    DIRECTIONS

    In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.

    in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.

    Chill mixture until cold and freeze in an ice-cream maker.

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  • Pavlovas with Kir Royale Sorbet and Kiwis Recipe

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

    Serves 6.

    INGREDIENTS

  • 4 large egg white

  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 cup sugar
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • whipped cream, sweetened lightly if desired, as an accompaniment
  • 1 cup baby kiwis*, halved, or 3 regular kiwis, peeled and chopped
  • *available at specialty foods shops and some supermarkets

  • kir royale sorbet
  • for the kir royale sorbet:
  • 2/3 cup sugar
  • 2/3 cup water
  • 2 1/2 cups raspberries
  • 1 cup champagne
  • 1/4 cup crème de cassis
  • 1 1/2 tablespoons fresh lemon juice

    DIRECTIONS

    Preheat oven to 250°F. and line a baking sheet with parchment or foil.

    In a bowl with an electric mixer beat egg whites with salt and cream of tartar to soft peaks. Add sugar gradually, beating, and beat meringue to stiff peaks. Beat in vinegar, cornstarch, and vanilla.

    Onto prepared baking sheet spread meringue with the back of a spoon into 3 1/2- to 4-inch rounds, making them slightly higher around the edges to form shells. Bake meringues in lower third of oven 1 hour, or until crisp on outside but soft in middle.

    Peel parchment carefully form meringues and cool meringues on a rack. Meringues keep in an airtight container 1 day.

    Serve meringues topped with sorbet, whipped cream, and kiwis.

    To make the sorbet:
    In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.

    in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.

    Chill mixture until cold and freeze in an ice-cream maker. Makes about 1 quart.

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  • Sauteed Spinach Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 6.

    INGREDIENTS

  • 2 tablespoons olive oil
  • 2 pounds fresh spinach (about 3 bunches), coarse stems discarded and leaves washed thoroughly and spun dry

    DIRECTIONS

    In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add spinach. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.

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  • Alphabet Cookies Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:42 pm

    Active time: 1 1/2 hr Start to finish: 4 hr (includes making icing)

    Makes 3 to 5 dozen cookies (depending on size of cookie cutters).

    INGREDIENTS

    • 2 1/2cups all-purpose flour
    • 3/4teaspoon salt
    • 1 1/2sticks (3/4 cup) unsalted butter, softened
    • 3/4cup sugar
    • 1large egg
    • 1teaspoon vanilla
    • decorating icing
    • various food colorings *
    • special equipment:2- to 3-inch alphabet cookie cutters**; several sealable plastic bags (not pleated)

    DIRECTIONS Whisk together flour and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined. Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour. Put oven rack in middle position and preheat oven to 350°F. Roll out 1 piece of dough (keep remaining dough chilled) into an 81/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer with a metal spatula to racks to cool completely. Gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) in same manner on cooled baking sheets. For each color (you can make up to 7), transfer 1/4 cup icing to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color icing into a bag, pressing out excess air. Twist each bag firmly just above icing, then decoratively pipe (or spread) colored icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies. Cooks’ notes:
    • Dough can be chilled up to 3 days.
    • Cookies (with or without icing) can be made 1 week ahead and kept in an airtight container, layered between sheets of wax paper or parchment, at room temperature. *Wilton Paste Food Coloring available at wilton.com.
    **Available at some bakeware shops and Sweet Celebrations (800-328-6722).

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    Bacon and Lettuce Salad Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:41 pm

    Active time: 20 min Start to finish: 20 min

    Makes 8 servings.

    INGREDIENTS

    • ,?l?k-cut slices meaty smoked bacon (1/2 lb), cut crosswise into 2-inch-long pieces
    • 2tablespoons white balsamic vinegar
    • 1tablespoon finely chopped shallot
    • 1/2teaspoon dijon mustard
    • 1/4teaspoon salt
    • 1/8teaspoon black pepper
    • 3tablespoons extra-virgin olive oil
    • 1 1/2lb boston lettuce (3 heads), torn into bite-size pieces (16 cups)

    DIRECTIONS Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.

    Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well.

    Cooks’ note:• Lettuce can be washed and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

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    Lima Bean, Potato, and Garlic Puree with Potato Crisps Recipe

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

    Serves 6.

    INGREDIENTS

  • 1 pound russet (baking) potatoes
  • 4 large garlic cloves
  • two 10-ounce packages frozen baby lima beans
  • 3 tablespoons unsalted butter, softened
  • potato crisps as an accompaniment

    DIRECTIONS

    In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.

    Reserve about 3/4 cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter,salt and pepper to taste, and enough reserved liquid to reach desired consistency. Purée, covered and chilled, 1 day.

    Serve purée topped with potato crisps.

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  • Baked Halibut with Warm Sherry Onion Vinaigrette Recipe

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

    Serves 6.

    INGREDIENTS

  • 1 1/2 cups finely chopped onion
  • 3 tablespoons minced shallot
  • 1 large garlic clove, minced
  • 1 tablespoon unsalted butter
  • 4 tablespoons sherry vinegar*
  • 1 plum tomato, seeded and chopped fine
  • 1/3 cup finely diced red bell pepper
  • 1/2 cup olive oil
  • 1 1/2 teaspoons minced fresh thyme plus 1 thyme sprigs and additional sprigs for garnish if desired
  • 4 kalamata or other brine-cured large black olives, pitted and chopped fine
  • 2 tablespoons minced fresh parsley leaves
  • three 10- to 12-ounce pieces of halibut fillet, halved crosswise
  • 2 tablespoons dry white wine
  • 1/4 cup fish stock or bottled clam juice
  • *available at specialty foods shops and some supermarkets

    DIRECTIONS

    In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.

    Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.

    Preheat oven to 425°F. and butter a baking dish just large enough to hold fillets in one layer.

    Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.

    Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.

    Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.

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