Day Recipe Food Community

January 3, 2008

Grapefruit, Beet, and Blue Cheese Salad Recipe

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

Can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

  • 1/2 bunch watercress, coarse stems discarded
  • 1 grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes
  • 1 ounce chilled fine-quality blue cheese, cut into small thin slices
  • 2 peeled cooked beets, grated coarse (about 1 cup)
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • coarse salt to taste
  • coarsely ground pepper to taste

    DIRECTIONS

    Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper.

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  • Poached Salmon with Green Peppercorn, Ginger, and Orange Sauce Recipe

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

    Serves 6.

    INGREDIENTS

  • 2 cups water
  • 1 cup dry white wine
  • 4 slices of fresh gingerroot, flattened with the side of a knife
  • 1 tablespoon black peppercorns, bruised
  • 1 bay leaf
  • a 3 1/2- to 4-pound salmon fillet
    for the sauce
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons dijon-style mustard
  • 1 1/2 tablespoons grated peeled fresh gingerroot
  • 1 teaspoon freshly grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons drained green peppercorns
  • 1/2 teaspoon sugar
  • 1 tablespoon white-wine vinegar
    braised onion ribbons with celery and sliced baked potatoes with parsley butter as accompaniments

    DIRECTIONS

    In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until it just flakes and is cooked through.

    Make the sauce while the salmon is poaching:
    In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.

    Serve the salmon with the sauce, the onion ribbons, and the potatoes.

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  • Coconut Date Nut Balls Recipe

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

    Can be prepared in 45 minutes or less.

    Makes about 32 confections.

    INGREDIENTS

  • 1/2 cup graham cracker crumbs
  • 1/2 pound (about 1 1/2 cups) pitted dried dates
  • 1 1/4 cups sweetened flaked coconut, toasted and cooled
  • 1/4 cup honey
  • 1/2 cup walnuts, chopped fine

    DIRECTIONS

    In a food processor blend the graham cracker crumbs, the dates, 1/2 cup of the coconut, and the honey until the mixture is just combined. Add the walnuts and blend the mixture until it forms a ball. Have ready in a shallow dish the remaining 3/4 cup coconut, form the date mixture into walnut-size balls, and roll the balls in the coconut, pressing the coconut slightly to make it adhere.

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  • Spicy Coconut Mint Chutney Recipe

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

    Can be prepared in 45 minutes or less.

    Makes about 1 1/4 cups.

    INGREDIENTS

  • 1 serrano or 2 jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
  • 2/3 cup sweetened flaked coconut
  • 1 teaspoon salt, or to taste
  • 2 teaspoons freshly grated lemon zest
  • 3 tablespoons fresh lemon juice, or to taste
  • 2 cups packed fresh mint leaves
  • 2 tablespoons water
  • 1/2 cup plain yogurt

    DIRECTIONS

    In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish.

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  • Coconut Blondies Recipe

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

    Makes about 32 blondies.

    INGREDIENTS

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons double-acting baking powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips
  • 2 cups sweetened flaked coconut, toasted and cooled

    DIRECTIONS

    In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. In a small bowl whisk together the salt, the baking powder, and the flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares.

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  • Coconut Caramel Sauce Recipe

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

    Can be prepared in 45 minutes or less.

    Makes about 2 cups.

    INGREDIENTS

  • 2 cups sugar
  • 1/2 cup hot water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup sweetened flaked coconut, toasted and cooled
  • 2 tablespoons dark rum, or to taste, if desired

    DIRECTIONS

    In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of it pour carefully the water and the cream, a little at a time.

    Cook the mixture over moderate heat, stirring, until the caramel is dissolved and simmer it for 2 minutes. Remove the skillet from the heat, add the butter and the coconut, and stir the mixture until the butter is melted. Pour the sauce into a heatproof pitcher or glass measure, let it cool slightly, and stir in the rum. (The sauce will thicken as it cools. To return the sauce to liquid state, set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.) Serve the sauce warm over ice cream.

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  • Chocolate-Dipped Coconut Macaroons Recipe

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

    Makes about 30 macaroons.

    INGREDIENTS

  • 4 large eggs whites
  • 1 1/3 cups sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups sweetened flaked coconut
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 8 ounces fine-quality bittersweet chocolate, chopped

    DIRECTIONS

    In a heavy saucepan stir together the egg whites, the sugar, the salt, the vanilla, and the coconut, sift in the flour, and stir the mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan. Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold. Drop heaping teaspoons of the dough 2 inches apart onto buttered baking sheets and bake the macaroons in batches in the middle of a preheated 300°F. oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool.

    In a small metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the heat, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off. Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)

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  • Pastry Crisps with Vanilla Ice Cream and Orange Caramel Sauce Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 1 sheet (1/2 pound) frozen puff pastry, thawed
  • 1 navel orange
  • 1/4 cup sugar
  • 1/3 cup water
  • 2 tablespoons grand marnier or other orange-flavored liqueur
  • vanilla ice cream

    DIRECTIONS

    On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use. (Extra squares, baked, keep in an airtight container at room temperature for several days). Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.

    While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it. With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes. In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel. Remove the skillet from the heat and add the water carefully with the chopped zest. Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup. Strain the sauce into a bowl and let it cool until it is warm.

    Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.

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  • Warm Green Bean and Walnut Salad Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 2 tablespoons walnuts, toasted lightly and chopped fine
  • 2 teaspoons white-wine vinegar
  • 2 tablespoons olive oil
  • 3/4 pound green beans, trimmed and cut into 3/4-inch pieces

    DIRECTIONS

    In a blender or mini-processor purée 1 tablespoon of the walnuts with the vinegar, the oil, and salt and pepper to taste. In a steamer set over boiling water steam beans, covered, for 5 to 8 minutes, or until they are crisp-tender, transfer them to a bowl, and toss them with the dressing and the remaining chopped walnuts.

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  • Sauteed Pork Chops with Sauerkraut Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 1 slice of lean bacon, chopped
  • 1 small onion, sliced thin
  • 3/4 teaspoon caraway seeds
  • 1 1/2 cups sauerkraut (about 1/2 pound), rinsed and drained
  • 1/2 cup apple juice
  • two 1-inch-thick loin pork chops
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely chopped fresh dill

    DIRECTIONS

    In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes.

    While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.

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