Day Recipe Food Community

January 5, 2008

Fennel and Coarse Salt Breadsticks Recipe

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

Makes 12 breadsticks.

INGREDIENTS

  • a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
  • 1 1/2 teaspoons sugar
  • 2 1/2 to 3 cups all-purpose flour
  • 1 teaspoon table salt
  • 1/4 cup olive oil
  • cornmeal for sprinkling the baking sheets
  • an egg wash made by beating 1 large egg with 1 tablespoon water
  • fennel seeds for sprinkling the breadsticks
  • coarse salt for sprinkling the breadsticks

    DIRECTIONS

    In the large bowl of an electric mixer proof the yeast with 1/2 teaspoon of the sugar in 3/4 cup lukewarm water for 5 minutes, or until it is foamy. Add the remaining teaspoon sugar, 2 cups of the flour, the table salt, and the oil and beat the mixture with the dough hook until it is combined. Knead the dough, kneading in enough of the remaining 1 cup flour to make the dough form a ball, and knead the dough for 5 minutes, or until it is soft but not sticky. On a lightly floured surface let the dough rest, covered with a kitchen towel, for 15 minutes. Divide the dough into 12 pieces, working with 1 piece at a time and keeping the remaining pieces covered roll the dough between the palms of the hands to form 14-inch ropes, and arrange the ropes as they are formed 2 inches apart on baking sheets sprinkled lightly with the cornmeal. Let the breadsticks rise, covered loosely, in a warm place for 40 minutes, brush them lightly with the egg wash, and sprinkle them with the fennel seeds and the coarse salt. Bake the breadsticks in the middle of a preheated 45°F. oven for 12 to 15 minutes, or until they are pale golden, and let them cool on a rack for 10 minutes. The breadsticks may be made 1 day in advance and kept in an airtight container.

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    • Rigatoni with Shrimp in Tomato and Feta Sauce Recipe

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

    Serves 6.

    INGREDIENTS

  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 6 tablespoons olive oil
  • 1/2 cup dry white wine
  • three 14- to 16-ounce cans plum tomatoes including the juice,
  •  chopped coarse
  • 2 tablespoons finely chopped fresh parsley leaves (preferably
  •  flat-leafed)
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried orégano, crumbled
  • 3/4 teaspoon salt
  • dried hot red pepper flakes to taste if desired
  • 1 1/2 pounds medium shrimp (about 34), shelled, deveined if desired,
  •  and rinsed
  • 1 pound dried rigatoni or other tubular pasta
  • 1/2 pound feta, crumbled

    DIRECTIONS

    In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the orégano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.

    In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

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    • Marinated Vegetables Recipe

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

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

    Serves 6 as a first course.

    INGREDIENTS

  • 1/3 cup fresh lemon juice
  • 1/2 cup olive oil
  • 2 cups chicken broth
  • 3 garlic cloves, crushed lightly with the flat side of a knife
  • a pinch of dried hot red pepper flakes, or to taste
  • 3/4 teaspoon salt, or to taste
  • 2 teaspoons coriander seeds
  • 2 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled
  • 2 fresh orégano sprigs or 1/4 teaspoon dried orégano, crumbled
  • 1 teaspoon sugar
  • 2 leeks (about 1/2 pound), trimmed, washed well, and cut crosswise
  •  into 1-inch pieces
  • 1 yellow squash, trimmed, halved lengthwise, and cut crosswise into
  •  1-inch pieces
  • 4 ribs of celery, trimmed and cut into 1-inch pieces
  • 2 red bell peppers, cut into 1-inch pieces
  • 1/4 pound green beans, trimmed and cut into 1-inch pieces
  • 1/2 pound mushrooms, halved if large and the stems reserved for
  •  another use

    DIRECTIONS

    In a kettle stir together the lemon juice, the oil, the broth, the garlic, the red pepper flakes, the salt, the coriander seeds, the thyme, orégano, the sugar, and pepper to taste, bring the mixture to a boil, and simmer it, stirring occasionally, for 5 minutes. Bring the mixture to a boil, add the leeks, and simmer them for 2 minutes. Add the squash and the celery and simmer the vegetables, stirring gently, for 2 minutes. Add the bell peppers and the green beans and simmer the vegetables, stirring gently, for 2 minutes. Add the mushrooms and simmer the vegetables, stirring gently, for 30 seconds.

    Transfer the vegetables witha slotted spoon to a shallow baking dish or bowl, boil the cooking liquid for 2 minutes, or until it is reduced to 1/2 cup, and strain it through a fine sieve onto the vegetables. Let the vegetables marinate, covered and chilled, for at least 3 hours or overnight, season them with salt and pepper, and let them come to room temperature before serving.

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    • Rhubarb Streusel Pie Recipe

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

    INGREDIENTS

  • for pâté brisée
  • 1 1/4 cups all-purpose flour
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 2 tablespoons cold vegetable shortening
  • 1/4 teaspoon salt
    raw rice for weighting the shell
    for the filling
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/2 teaspoon vanilla
  • 5 cups 1/2-inch chunks trimmed fresh rhubarb (about 2 pounds) or thawed frozen rhubarb
  • 2 tablespoons unsalted butter, cut into bits
    for the streusel topping
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsalted butter, cut into bits
  • 1/4 teaspoon cinnamon
  • 1/4 cup finely chopped walnuts
  • an egg wash made by beating 1 large egg with 1 tablespoon water
  • about 1/4 cup red currant jelly, melted

    DIRECTIONS

    Make the pâté brisée
    In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
    Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden.
    Make the filling:
    In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the rhubarb, and the butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes.
    Make the streusel topping:
    In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.
    Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450°F. oven for 15 minutes, reduce the heat to 350°F., and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.

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    • Red-Leaf and Bibb Lettuce Salad with Scallion Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 6.

    INGREDIENTS

  • 1 head of red-leaf lettuce, rinsed, spun dry, and torn into small pieces
  • 1 head of bibb lettuce, rinsed, spun dry, and torn into small pieces
  • 1/2 cup thinly sliced scallion
  • 2 tablespoons white-wine vinegar
  • 1/3 cup olive oil

    DIRECTIONS

    In a large bowl toss together the lettuces and the scallion. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Toss the salad with the dressing.

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    • Pasta with Spring Vegetables and Prosciutto Recipe

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

    Serves 6.

    INGREDIENTS

  • 3 garlic cloves, minced
  • 1/2 teaspoon dried hot red pepper flakes, or to taste
  • 3 tablespoons olive oil
  • a 35-ounce can plum tomatoes, drained and chopped coarse (about 3
  •  cups)
  • 1/4 cup chopped fresh basil leaves or 1 teaspoon dried basil,
  •  crumbled, plus, if desired, fresh whole basil leaves for garnish
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup freshly grated parmesan
  • 8 asparagus stalks, trimmed and cut into 1-inch pieces
  •  (about 2 cups)
  • 1 bunch of broccoli, the flowerets cut into 1-inch pieces (about 2
  •  cups) and the stems reserved for another use
  • 2 small zucchini, scrubbed, trimmed, quartered, and cut into 1-inch
  •  pieces (about 2 cups)
  • 1 cup shelled fresh or frozen petits pois (tiny peas)
  • 1 cup snow peas, trimmed and cut diagonally into 1-inch pieces
  • 1 pound dried pasta such as trenette (fettuccine with one ruffled edge)
  •  or spaghetti
  • 1/4 pound prosciutto, cut into thin strips

    DIRECTIONS

    In a kettle cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the garlic is softened, add the tomatoes, and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened and the liquid is reduced to a thick purée. Stir in the chopped basil and salt and pepper to taste.

    In a saucepan combine the butter, the cream, and the broth, bring the mixture to a boil, and simmer it, stirring occasionally, until it is reduced to 1/2 cup. Whisk in the Parmesan, whisking until the mixture is smooth, whisk the mixture into the tomato mixture, whisking until the sauce is combined well, and keep the sauce warm.

    In a kettle of boiling salted water cook the asparagus for 2 minutes, add the broccoli and the zucchini, and cook the vegetables, for 2 minutes. Add the peas, cook the vegetables for 1 minute, and add the snow peas. Cook the vegetables for 30 seconds, or until they are all just tender, transfer them with a slotted spoon or sieve to the sauce, and toss them gently to coat them with the sauce.

    Return the cooking liquid in the kettle to a boil, in it cook the pasta until it is al dente, and drain it well. In the kettle combine the pasta with the vegetable mixture, the prosciutto, and salt and pepper to taste. Divide the pasta mixture among 6 heated plates and garnish it with the basil leaves.

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    • Artichoke Croustades Recipe

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

    Serves 6 as a first course.

    INGREDIENTS

  • 18 slices of very soft white bread, the crusts removed and reserved for
  •  another use
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup finely chopped drained marinated artichoke hearts (a 6-ounce
  •  jar)
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely chopped scallion plus finely chopped scallion
  •  greens for garnish
  • 1/4 cup plus 1 tablespoon freshly grated parmesan

    DIRECTIONS

    Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2-inch square. Brush both sides of the squares lightly with the butter and fit the squares gently into 1/8-cup muffin tins (gem tins), pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350°F. oven for 12 to 14 minutes, or until the edges are pale golden. The croustades may be made 2 days in advance and kept in an airtight container.

    In a bowl stir together the artichoke hearts, the mayonnaise, 1 tablespoon of the scallion, 1/4 cup of the Parmesan, and salt and pepper to taste, divide the mixture by heaping teaspoons among the croustades, and sprinkle the remaining tablespoons Parmesan on top. Broil the croustades under a preheated broiler about 6 inches from the heat, being careful not to let the croustades edges burn, for 1 minute, or until the filling is bubbling. Garnish the croustades with the scallion greens and arrange 3 of them on each of 6 heated small plates.

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    • Toasted Coconut Crepe Cups with Pineapple a La Mode Recipe

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

    Makes 6 crêpe cups, serving 6.

    INGREDIENTS

  • for toasted coconut crêpe batter:
  • 1/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 3 tablespoons milk
  • 1 large egg
  • 1 tablespoon unsalted butter, melted and cooled
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
  • 1/4 cup lightly toasted sweetened flaked coconut, chopped fine
    1 1/2 cups chopped drained canned pineapple
  • 2 tablespoons unsalted butter
  • 2 tablespoons dark rum
  • vanilla ice cream
  • 1/4 cup sweetened flaked coconut, toasted lightly

    DIRECTIONS

    Make 6 crêpes (procedure follows) with the toasted coconut crêpe batter. Fit the crêpes into 1/2-cup muffin tins and put a ball of foil in the center of each cup to keep the crêpes open. Bake the cups in a preheated 400°F. oven for 4 minutes, remove the foil, and bake the cups for 6 to 8 minutes more, or until they are crisp.

    In a skillet sauté the pineapple in the butter over moderately high heat, stirring, for 3 minutes, add the rum carefully, and boil the mixture for 3 minutes. Put a scoop of vanilla ice cream in each crêpe cup, spoon some of the pineapple sauce over it, and sprinkle the tops with the toasted coconut.

    To make toasted coconut crêpe batter:
    In a blender or food processor blend the flour, the sugar, 1/2 cup water, the milk, the egg, the butter, the salt, and the almond extract for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the coconut, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 6 crêpes.

    To make crêpes:
    Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

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    • Mint Chocolate Souffle Crepes Recipe

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

    Makes 8 filled crêpes, serving 8.

    INGREDIENTS

  • for the filling:
  • 1/3 cup cocoa powder
  • 1/3 cup plus 2 tablespoons sugar
  • 1/4 cup cornstarch
  • 1 cup milk
  • 3 large egg whites
  • 1/2 teaspoon mint extract

  • for the chocolate crêpe batter:

  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons sugar
  • 1/2 teaspoons salt
  • 1/2 cup milk
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted and cooled
  • for the chocolate sauce:
  • 2 ounces semisweet chocolate, chopped
  • 2/3 cup heavy cream
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup firmly packed dark brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla

  • DIRECTIONS

    To make the filling:
    In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt, add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth. Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining whites gently but thoroughly.

    Make 8 crêpes (procedure follows) with the chocolate crêpe batter. Spread 1/3 cup of the filling onto half of each crêpe and fold the crêpes gently over the filling. Bake the crêpes on a baking sheet in a preheated 350°F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.

    To make crêpes:
    melted unsalted butter for brushing the pan
    crêpe batter


    In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered for 1 hour. The batter may be made

    1 day in advance and kept covered and chilled. Makes enough batter for about 18 crêpes.

    Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

    To make the sauce:
    In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture, a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold. The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.

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    • Poppy-Seed Cheese Crepes with Apricot Sauce Recipe

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

    Makes 12 filled crêpes, serving 4 to 6.

    INGREDIENTS

  • two 1-pound containers of plain yogurt
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 6 ounces (about 1 cup) dried apricots
  • 1/4 cup firmly packed light brown sugar
  • melted butter for brushing the crêpes

  • poppy-seed crêpe batter:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon poppy seeds
  • 2 teaspoons freshly grated lemon zest
  • 1/4 teaspoon salt
  • crêpe:
  • melted unsalted butter for brushing the pan
  • crêpe batter

    DIRECTIONS

    In a large cheesecloth-lined sieve set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt to a bowl, add the confectioners’ sugar and the vanilla, and whisk the mixture until it is smooth.

    In a small heavy saucepan combine the apricots, the brown sugar, and 2 1/2 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 20 minutes. In a food processor or blender purée the mixture and force it through a sieve into a bowl. The sauce may be made 3 days in advance and kept covered and chilled. Serve the sauce either warm or at room temperature.

    Make 12 crêpes (procedure follows) with the poppy-seed crêpe batter. Mound 2 tablespoons of the filling in the center of each crêpe and fold the bottom third of the crêpe up over the filling. Fold in 1 inch of each side and fold down the top third of the crêpe to enclose the filling completely, forming a rectangle. Arrange the crêpe in one layer in a shallow baking dish, brush them with the butter, and bake them in the middle of a preheated 450°F. oven for 10 minutes. Serve the crêpes with the apricot sauce.

    To make the poppy seed crêpe batter:
    In a blender or food processor blend the flour, the sugar, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, the poppy seeds, the zest, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.

    To make the crêpes:
    Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

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