Day Recipe Food Community

January 9, 2008

Crispy Gruyere Potato Wedges Recipe

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

Can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

  • 1 large russet (baking) potato (about 1/2 pound)
  • 1 1/2 teaspoons olive oil
  • 1/2 cup coarsely grated gruyère cheese (about 2 ounces)

    DIRECTIONS

    Peel potato and grate coarse. Press potato between several thickness of paper towel to remove any excess moisture.

    In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.

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    • Peppered Pork Tenderloin with Cherry Salsa Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon freshly grated lime zest
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon finely chopped seeded fresh jalapeño chili (wear rubber
  •  gloves)
  • 1 1/2 teaspoons finely chopped fresh coriander
  • 3/4 pound pork tenderloin, trimmed of excess fat
  • 2 tablespoons crushed black peppercorns
  • 1 tablespoon olive oil

    DIRECTIONS

    Preheat oven to 425°F.

    In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.

    Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.

    Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.

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    • Chicken Breasts with Horseradish-Scallion Crust Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 1 1/2 teaspoons dijon mustard
  • 1/4 cup mayonnaise
  • 1 whole boneless chicken breast with skin (about 1 pound), halved
  • 1 tablespoon olive oil
  • 2 tablespoons chopped scallion
  • 1/2 teaspoon minced garlic
  • 1/2 cup fine fresh bread crumbs
  • 2 tablespoons drained bottled horseradish
  • 1/2 teaspoon chopped fresh tarragon or a pinch dried, crumbled

    DIRECTIONS

    Preheat oven to 425°F.

    In a small bowl whisk together mustard and mayonnaise until combined well.

    Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.

    Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.

    Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.

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    • Grilled Sea Scallops and Tomatoes with Olive Vinaigrette Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 1/4 cup chopped pitted kalamata or other brine-cured black olives
  • 1 tablespoon finely chopped bottled roasted red pepper
  • 1/2 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1 tablespoon red-wine vinegar
  • 1/4 teaspoon fresh lemon juice
  • 1/4 cup olive oil (preferably extra-virgin)
  • 1/2 pound sea scallops, rinsed and drained
  • 2 medium vine-ripened tomatoes, cut into wedges
  • 2 cups arugula, stems discarded and leaves washed well and spun dry

    DIRECTIONS

    In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.

    Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.

    Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.

    Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.

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    • Bow Ties with Peas, Lemon, and Mint Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 1/3 cup finely chopped shallot
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh lemon juice
  • 1/4 cup dry white wine or vermouth
  • 3/4 cup low-salt chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup cooked fresh peas or thawed frozen
  • 1/4 teaspoon freshly grated lemon zest
  • 3 tablespoons freshly grated parmesan cheese
  • 1/2 pound bow-tie pasta
  • 1/4 cup julienne strips fresh mint leaves

    DIRECTIONS

    In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.

    While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.

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    • Yellow Squash and Bell Pepper Soup Recipe

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

    Can be prepared in 45 minutes or less.

    Makes about 2 1/2 cups.

    INGREDIENTS

  • 1/4 cup chopped onion
  • 2 tablespoons unsalted butter
  • 1 large yellow bell pepper, thinly sliced (about 1 1/2 cups)
  • 3/4 pound yellow summer squash, sliced thin crosswise (about 3 cups)
  • 1/4 teaspoon minced garlic
  • 1 cup low-salt chicken broth
  • 2 tablespoons chopped fresh coriander

    DIRECTIONS

    In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.

    Serve soup sprinkled with coriander.

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    • Shrimp with Orange Dust Recipe

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

    See how to devein shrimp.

    Active time: 1 1/4 hr Start to finish: 9 3/4 hr (includes chilling basil oil)

    Makes 4 first-course servings.

    INGREDIENTS

    • 3/4cup loosely packed fresh basil leaves plus 1/2 cup micro-basil or small basil leaves
    • 1/4cup grapeseed oil
    • 1lemon, halved
    • 4large artichokes (12 oz each)
    • 1medium onion, thinly sliced
    • 2tablespoons olive oil
    • 1 1/2cups dry white wine
    • 16extra-large (16 to 20 per lb) shrimp in shell without heads, peeled and deveined
    • 1/4teaspoon salt
    • 1/8teaspoon cayenne
    • 1tablespoon plus 2 teaspoons orange dust plus additional to taste
    • 3tablespoons unsalted butter
    • 8oz arugula, coarse stems discarded
    • 1 1/2tablespoons fresh lemon juice

    DIRECTIONS Make basil oil:
    Blanch 3/4 cup basil in a 2-quart saucepan of boiling salted water 2 minutes, then drain in a sieve and plunge into a bowl of ice water to stop cooking. Drain basil again and press out excess liquid. Purée basil with grapeseed oil in a blender 2 minutes. Pour mixture into an airtight container and chill 8 to 12 hours. Pour through a very fine sieve into a small bowl (do not press on solids).

    Prepare artichokes:
    Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.

    Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers in same manner until you reach pale yellow leaves with pale green tips.

    Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then trim dark green fibrous parts from base and sides of artichoke. Rub cut surfaces with remaining lemon half. Cut 1/4 inch from stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half. Cut artichoke into 4 wedges, then cut out any remaining purple leaves and fuzzy choke and drop artichoke wedges into lemon water. Prepare remaining 3 artichokes in same manner.

    Cook onion in olive oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain artichokes and pat dry with paper towels. Arrange artichokes over onion, then add wine and simmer, covered, until artichokes are tender, 30 to 40 minutes. Transfer mixture with a slotted spoon to a large bowl and keep warm, covered.

    Cook shrimp and assemble dish:
    Pat shrimp dry and sprinkle with salt, cayenne, and 1 tablespoon orange dust. Heat butter in cleaned skillet over moderately high heat until foam subsides, then cook shrimp until just cooked through, about 2 minutes on each side.

    Toss arugula, remaining 1/2 cup micro-basil, lemon juice, and remaining 2 teaspoons orange dust with artichoke mixture and season with salt. Divide mixture among 4 plates and arrange shrimp around salad. Drizzle each serving with some basil oil and sprinkle with additional orange dust.

    Cooks’ note:
    • Any remaining basil oil can be chilled, covered, up to 1 month.

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    Sticky Rice with Mango Recipe

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

    Serves 6.

    INGREDIENTS

  • 1 1/2 cups glutinous (sweet) rice
  • 1 1/3 cups well-stirred canned unsweetened coconut milk
  • 1/3 cup plus 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds, toasted lightly
  • 1 large mango, peeled, pitted, and cut into thin slices (at least 24)

  • DIRECTIONS

    In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.

    Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

    While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

    Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

    While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

    To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

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    • Russian Walnut-Cherry Latkes with Cherry-Apple Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 9:26 pm

    The sauce for these cheese-based latkes, which are great for breakfast, can be made two days ahead. Be sure to serve the pancakes (enough for four people) as soon as they are made.

    Makes about 16.

    INGREDIENTS

    • 1/4cup dried tart cherries17.5-ounce package farmer’s cheese, drained
    • 2tablespoons cream cheese, room temperature
    • 4large eggs, separated
    • 1teaspoon vanilla extract
    • 5tablespoons all purpose flour
    • 2tablespoons (packed) golden brown sugar
    • 1/4teaspoon salt
    • 1/3cup finely chopped lightly toasted walnuts3tablespoons (about) unsalted butter
    • 3tablespoons (about) vegetable oil
    • cherry-apple sauce

    DIRECTIONS Place cherries in small bowl with enough hot water to cover; soak until plumped, about 10 minutes. Drain. Set aside.

    Blend both cheeses, egg yolks, and vanilla extract in processor just until smooth, about 30 seconds. Add flour, sugar, and salt and mix in, using on/off turns, just until blended. Transfer batter to large bowl. Mix in reserved cherries and chopped walnuts.

    Using electric mixer, beat egg whites in large bowl until stiff but not dry. Gently fold whites into batter in 3 additions.

    Melt 1 tablespoon butter with 1 tablespoon oil in heavy large nonstick skillet over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet and spread to 2 1/2-inch rounds. Cook until bottoms are golden, about 1 1/2 minutes per side. Using slotted spatula, transfer latkes to plates. Add more butter and oil as necessary and allow to get hot before adding more batter. Serve immediately Cherry-Apple Sauce.

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    Cucumber Carrot Salad Recipe

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

    Can be prepared in 45 minutes or less.

    From northeastern Thailand, som tai is a salad Thais and farangs-the Thai name for foreigners-have come to love. It is traditionally made with grated green (unripe) papaya that is pounded slightly to soften the fibers before being tossed with lime juice, dried shrimp, and chilies. As the availability of green papaya in the United States is limited, we used cucumber and carrot. We also left out the dried shrimp in order to create a more delicate but still delicious dish.

    Serves 6.

    INGREDIENTS

  • 1 garlic clove, minced and mashed to a paste
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons asian fish sauce (preferably naam pla)
  • 1 tablespoon sugar
  • 1 fresh thai or serrano chili, or to taste, seeded and minced (wear rubber gloves)
  • 2 seedless cucumbers, quartered lengthwise, seeded, and cored
  • 1 carrot, shredded coarse
  • soft-leafed lettuce for serving

  • DIRECTIONS

    In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.

    Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.

    Serve salad in lettuce “cups.”

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