Day Recipe Food Community

January 7, 2008

Asparagus with Lemon and Butter Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:59 pm

Active time: 15 min Start to finish: 25 min

Makes 10 servings.

INGREDIENTS

  • 4lb medium to large asparagus, trimmed
  • 2tablespoons unsalted butter
  • 1tablespoon fresh lemon juice
  • 1/4teaspoon salt
  • 1/8teaspoon black pepper

DIRECTIONS Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

Cooks’ note:
Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.

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Fettuccine with Morels, Asparagus, and Goat Cheese Recipe

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

Can be prepared in 45 minutes or less.

Serves 4 to 6 as a first course.

INGREDIENTS

  • 1/2 cup minced shallot
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 pound fresh morels (available seasonally at specialty produce
  •  markets and some supermarkets), washed well, patted dry, and trimmed
  • 1/2 cup heavy cream
  • 6 ounces mild goat cheese such as montrachet, crumbled (about 1 1/2
  •  cups)
  • 3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in
  •  boiling salted water for 2 to 3 minutes, or until tender
  • 1/4 cup minced fresh chives
  • 3/4 pound fettuccine

    DIRECTIONS

    In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

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    • Roasted Vidalia Onion, Cherry Tomato, and Bacon Salad Recipe

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

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

    Serves 6.

    INGREDIENTS

  • 4 vidalia onions (about 2 pounds, available seasonally at specialty
  •  produce markets and some supermarkets), peeled
  • 2 cups cherry tomatoes, quartered
  • 6 slices of lean bacon, cooked until crisp and crumbled
  • 1/3 cup minced fresh basil or parsley leaves
  • 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red-wine vinegar
  • 1/4 cup olive oil

    DIRECTIONS

    Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350°F. oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil. Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil. In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking, and whisk dressing until it is emulsified. Pour the dressing over the salad, toss the salad well, and serve it, chilled or room temperature, with grilled chicken or beef.

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    • Raspberry and Peach Parfait Cake Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:06 pm

    Makes 12 servings.

    INGREDIENTS

    • parfait cake
    • nonstick vegetable oil spray
    • 113-ounce package soft coconut macaroons
    • 1/2cup sliced almonds, toasted
    • 1 1/2teaspoons grated lemon peel3large peaches (about 20 ounces), peeled, pitted, diced31/2-pint containers raspberries2 1/2cups chilled heavy whipping cream
    • 9large egg yolks
    • 3/4cup sugar
    • 1/3cup light corn syrup
    • 2tablespoons (1/4 stick) unsalted butter, room temperature2tablespoons peach schnappsdecoration
    • 5ounces imported white chocolate, finely choppedcompote and topping
    • 6large peaches (about 2 1/2 pounds), peeled, pitted, thinly sliced
    • 1/2cup sugar
    • 1/3cup peach schnapps
    • 2teaspoons fresh lemon juice
    • 31/2-pint containers raspberries (for topping)

    DIRECTIONS For parfait cake:
    Spray 9-inch springform pan with 3-inch-high sides with nonstick spray. Finely grind macaroons, almonds, and lemon peel in processor. Press half of mixture over bottom of prepared pan.

    Puree peaches in processor. Transfer puree to heavy deep-sided saucepan and bring to simmer over medium heat. Cook until reduced to 1 cup, stirring often, about 10 minutes (color of puree will darken slightly). Transfer to bowl and chill until cool, about 15 minutes.

    Puree raspberries in processor. Strain through sieve set over medium bowl, pressing to extract as much fruit as possible. Chill puree.

    Whisk 1/4 cup cream, egg yolks, sugar, corn syrup, and butter in large metal bowl to combine. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until parfait base thickens and thermometer inserted into base registers 160°F, about 8 minutes.

    Remove bowl from over water. Using electric mixer, beat parfait base until billowy and completely cool, about 8 minutes. Divide between 2 medium bowls (about 1 cup parfait base in each bowl). Beat remaining 2 1/4 cups cream in large bowl until medium peaks form. Fold cool peach puree and schnapps into 1 parfait base, then fold in half of whipped cream. Spread peach parfait in prepared pan. Sprinkle remaining macaroon mixture over. Place in freezer.

    Fold 1 cup of raspberry puree (reserve remaining puree for another use) into parfait base in second bowl. Fold in remaining whipped cream. Spread parfait over macaroon mixture in pan. Cover; freeze at least 8 hours and up to 2 days.

    For decoration:
    Fold 30×7-inch strip aluminum foil lengthwise in half to form 30×3 1/2-inch strip.

    Microwave white chocolate in glass bowl for 10-second intervals until chocolate just begins to melt; stir until smooth. Pour into small resealable plastic bag. Cut tip off 1 corner of bag. Pipe white chocolate over foil strip in lacy design. Let stand until chocolate sets, about 10 minutes.

    Using heated knife, cut around parfait cake to loosen; remove pan sides. Holding foil strip upright and parallel to bottom of cake, place 1 end against cake, white chocolate side in. Gently press strip completely around cake like a fence, leaving overhang. Freeze 10 minutes. Starting at overhang, carefully peel off foil. Trim off chocolate overhang. Cover; return cake to freezer for up to 12 hours.

    For compote and topping:
    Combine all ingredients except raspberries in large bowl; let compote stand at least 15 minutes and up to 1 hour, stirring occasionally. Arrange raspberries atop cake. Cut cake into wedges. Serve with compote.

    Market tip: Lindt and Perugina white chocolate gave the best results in our test kitchen.

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    Herbed Vidalia Onion Tea Sandwiches Recipe

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

    Can be prepared in 45 minutes or less.

    Not just for afternoon tea, these sandwiches also accompany cocktails well.

    Makes 24 tea sandwiches.

    INGREDIENTS

  • 1/3 cup mayonnaise
  • 1/2 cup minced fresh parsley leaves
  • 2 tablespoons minced fresh tarragon leaves
  • fresh lemon juice to taste
  • tabasco to taste
  • 12 very thin slices of homemade-type white bread
  • 1 vidalia onion (available seasonally at specialty produce markets and
  •  some supermarkets), sliced very thin

    DIRECTIONS

    In a small bowl stir together the mayonnaise, 1/4 cup of the parsley, the tarragon, the lemon juice, the Tabasco, and salt and pepper to taste. Spread one side of the bread slices with the mayonnaise, arrange the onion slices evenly on half the bread slices, and top them with the remaining bread slices. Press the sandwiches together gently, trim the crusts, and cut the sandwiches into quarters. Put the remaining 1/4 cup parsley in a shallow bowl and dip the edges of the sandwich quarters in the parsley.

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    • Strawberry Rhubarb Shortcakes Recipe

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

    Serves 6.

    INGREDIENTS

  • for the filling
  • 1 1/2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
  • 1/3 cup sugar
  • 2 tablespoons fresh orange juice
  • 1 pint strawberries, hulled and sliced

  • for the shortcakes

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon double-acting baking powder
  • 1 1/2 teaspoons cardamom
  • 1 1/2 tablespoons freshly grated orange zest
  • 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
  • 2 tablespoons cold vegetable shortening
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla

  • 1 cup well-chilled heavy cream

  • 1 to 2 tablespoons sugar, or to taste
  • 1/2 teaspoon orange-flower water (available at specialty foods shops) or vanilla, or to taste

    DIRECTIONS

    Make the filling:
    In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.

    Make the shortcakes:
    Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.

    In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

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    • Sweet-Onion Quesadillas Recipe

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

    This recipe was created to accompany Grilled Spiced Garlic Skirt Steak. Can be prepared in 45 minutes or less.

    Serves 2 generously.

    INGREDIENTS

  • 1 medium-large sweet onion such as vidalia or walla walla
  • olive oil for brushing onion and tortillas
  • four 6- to 7-inch flour tortillas
  • 3/4 cup grated monterey jack cheese with hot peppers (about 3
  •  ounces)
  • 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and
  •  chopped coarse.

    DIRECTIONS

    Prepare grill.

    Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings.

    Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.

    With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.

    Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.

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    • Horseradish Cocktail Sauce Recipe

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

    This recipe was created to accompany Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic.


    Can be prepared in 45 minutes or less.

    Makes about 1 2/3 cups.

    INGREDIENTS

  • 1 cup ketchup
  • 2/3 cup mayonnaise
  • 2 tablespoons drained bottled horseradish, or to taste
  • tabasco to taste

    DIRECTIONS

    In a bowl whisk together all ingredients with salt to taste. Cocktail sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.

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    • Mango Salsa Recipe

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

    This recipe was created to accompany Pork Tournedos with Blackberry Gastrique and Mango Salsa.

    Makes about 1 cup.

    INGREDIENTS

  • 1 firm-ripe mango, pitted, peeled, and cut into 1/4-inch dice
  • 2 tablespoons finely chopped red onion
  • 1/4 teaspoon freshly grated lime zest
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh mint leaves, chopped

    DIRECTIONS

    In a bowl stir together salsa ingredients with salt to taste and let stand, covered, at room temperature. Salsa may be made 2 hours ahead and kept at room temperature, covered.

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    • Cocoa Tartlet Shells Recipe

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

    This recipe was created to for Chocolate Ganache Tartlets with Sweet Cherries.

    Makes 6 tartlets.

    INGREDIENTS

  • 3/4 cup all-purpose flour
  • 6 tablespoons confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 6 tablespoons chilled unsalted butter, cut into bits
  • 1 to 2 tablespoons ice water

    DIRECTIONS

    Into a bowl sift together flour, confectioners’ sugar, cocoa powder, salt, and baking soda and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. Add 1 tablespoon ice water, tossing mixture with a fork until water is incorporated, and add enough remaining ice water, 1/2 tablespoon at a time, tossing to incorporate, so that mixture begins to form a dough. Form dough into a ball and divide into 6 pieces. Form each piece into a ball and flatten to form a disk. Wrap each disk in plastic wrap and chill 30 minutes.

    Preheat oven to 375°F.

    Roll out 1 piece of dough between 2 sheets of plastic wrap into a 5-inch round (about 1/8 inch thick). Discard top sheet of plastic wrap and invert dough onto a 3 1/2-inch tartlet pan (1 inch deep), discarding remaining sheet of plastic wrap. Fit dough into pan and trim flush with edge of pan, pressing dough gently against side of pan. Prick bottom of shell with a fork and chill while preparing remaining shells. Make and chill 5 more shells with remaining dough in same manner.

    Line shells with foil and bake on a baking sheet in middle of oven 10 minutes. Remove foil and bake shells until cooked through, about 5 minutes more (pastry will no longer be shiny). Cool shells in pans on a rack. Shells may be made 3 days ahead and kept in pans in airtight containers.

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