Day Recipe Food Community

January 12, 2008

Pasta with Squid, Tomatoes, and Capers Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:54 pm

There are two ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they’re easier to find here — try your local supermarket — than the small, thin Italian hot chiles.

Active time: 45 min Start to finish: 1 hr

Makes 4 first-course servings.

INGREDIENTS

  • 1lb cleaned squid, bodies and tentacles separated but kept intact
  • 6tablespoons extra-virgin olive oil
  • 4large garlic cloves, finely chopped
  • 1(1 1/2-inch) fresh red or green thai or serrano chile, halved crosswise
  • 1/2lb grape or cherry tomatoes, halved
  • 1/3cup dry white wine
  • 1/2cup raisins
  • 1/4cup drained bottled capers, rinsed, patted dry, and coarsely chopped
  • 1/2lb campanelle (small bell-shaped pasta) or fusilli pasta
  • 1/2cup loosely packed torn fresh basil leaves
  • 1/4cup pine nuts, lightly toasted
  • 1(1- by 1/2-inch) strip fresh lemon zest, finely chopped

DIRECTIONS If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.

Cook pasta in a 6-quart pot of boiling salted wateruntil al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.

Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.

Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

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Savory Cheese Galette Recipe

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

INGREDIENTS

  • for the filling
  • 1 pound roquefort or camembert, softened and the rind discarded
  • 1/4 cup heavy cream
  • 1/4 cup dry white wine
  • 1 large egg yolk
  • 2 tablespoons all-purpose flour

  • 3 cups all-purpose flour

  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
  • 2 large eggs, beaten lightly
  • 1/4 cup sliced almonds, preferably blanched, toasted lightly
  • an egg wash made by beating 1 large egg yolk with 1 tablespoon water
  • red grapes as an accompaniment

    DIRECTIONS

    Make the filling:
    In a food processor blend together the Roquefort, cut into pieces, the cream, the wine, the egg yolk, the flour, and salt and pepper to taste until the filling is smooth.

    In a bowl combine the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the eggs and on a lightly floured surface knead the dough lightly for several seconds, or until it is combined. Divide the dough in half, form each half into a ball, and chill the dough, wrapped in plastic wrap, for 1 hour.

    On the lightly floured surface roll out each ball of dough into a 10-inch round. Press 1 of the dough rounds into the bottom and 3/4 inch up the side of a buttered 9-inch round cake pan, spread the filling evenly over the bottom of the dough with a narrow metal spatula, and sprinkle it with the almonds. Using the tip of the spatula, cleaned, fold the edge of the dough over the filling. Arrange the remaining dough round on top of the filling and with the spatula press the edge of the top round between the bottom round and the side of the pan, enclosing the filling and sealing the galette. Score the top in a diamond pattern with a fork, brush the dough with the egg wash, and chill the galette for at least 30 minutes and up to 8 hours.Bake the galette in the middle of a preheated 400°F. oven for 50 to 55 minutes, or until it is golden brown, and let it cool in the pan on a rack for 10 minutes.Run a thin knife around the edge of the galette, turn the galette out carefully onto a plate, and invert it onto the rack.Let the galette cool completely and serve it, cut into thin wedges, with the grapes.

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    • Quail Eggs with Olive Paste Recipe

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

    Can be prepared in 45 minutes or less.

    Makes 24 hors d’oeuvres.

    INGREDIENTS

  • 12 quail eggs (available at specialty food shops) plus additional for garnish if desired
  • 1/4 cup bottled black olive paste such as tapenade or olivada (available at specialty food shops and some supermarkets) for topping the eggs
  • 24 drained bottled capers, patted dry

  • thyme branches for lining the platter plus 24 sprigs for garnish if desired

    DIRECTIONS

    In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes. Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled.Shell 12 of the eggs carefully and halve them lengthwise, leaving the additional eggs unshelled. Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional eggs.Garnish the egg halves with the thyme sprigs.

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    • Cornmeal and Shallot Madeleines with Creme Fraiche and Caviar Recipe

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

    Makes 16 hors d’oeuvres.

    INGREDIENTS

  • 1/3 cup minced shallot
  • 2 tablespoons cold unsalted butter
  • 1/3 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon double-acting baking powder
  • 1 large egg, beaten lightly
  • 1/4 cup crème fraîche or sour cream plus additional as a topping
  • 3 tablespoons water
  • about 2 ounces of caviar

    DIRECTIONS

    In a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely. In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal.Stir in the egg, 1/4 cup of the crème fraîche, the water, and salt and pepper to taste and stir the batter until it is combined well.

    On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400°F. oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter. Bake the madeleines on the baking sheet in the middle of the 400°F. oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely. The madeleines may be made 3 days in advance and kept chilled in an airtight container. Top the madeleines with the additional crème fraîche and the caviar.

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    • Vanilla Ice Cream with Amaretti and Plum Sauce Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 1 cup vanilla ice cream, softened slightly
  • 1/2 cup crumbled amaretti (italian almond macaroons) or other crisp almond macaroons
  • 2 plums, cut into 1-inch pieces
  • 2 to 3 tablespoons sugar
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon dark rum, or to taste

    DIRECTIONS

    In a small metal bowl stir together the ice cream and the amaretti until the mixture is combined well and freeze the mixture, its surface covered with plastic wrap, for 30 minutes. In a small saucepan combine the plums, the sugar to taste, and the lemon juice and simmer the mixture, covered, for 10 minutes, or until the plums are very tender. Force the mixture through a sieve or the medium disk of a food mill set over a bowl, discarding the skins, let the sauce cool, and stir in the rum. Divide the ice-cream mixture between 2 bowls and pour the sauce over it.

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    • Lemon Brown Sugar Blueberry Pancakes Recipe

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

    Can be prepared in 45 minutes or less.

    Makes about six 5-inch pancakes.

    INGREDIENTS

  • 1 large egg
  • 1 tablespoon freshly grated lemon zest
  • 3/4 cup milk
  • 3 tablespoons firmly packed dark brown sugar
  • 2 tablespoons unsalted butter, melted, plus additional melted butter for brushing the griddle
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries, picked over
  • maple syrup as an accompaniment

    DIRECTIONS

    In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter. In a bowl whisk together the flour, the baking powder, and the salt, add the milk mixture, and whisk the batter until it is just combined. Stir in the blueberries. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden.Transfer the pancakes as they are cooked to a plate and keep them warm.Serve the pancakes with the syrup.

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    • Bacon, Avocado, and Cheese Omelets with Tomato Salsa Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • 2/3 cup finely chopped seeded tomato
  • 2 tablespoons finely chopped red onion
  • 1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
  • 2 tablespoons minced fresh coriander
  • 1 tablespoon fresh lime or lemon juice
  • 4 large eggs
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 3 slices of lean bacon, cooked and crumbled
  • 1 small avocado (preferably california)
  • 1/2 cup coarsely grated monterey jack (about 2 ounces)

    DIRECTIONS

    In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.

    In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

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    • Tuna and Sun-Dried Tomato Sandwiches Recipe

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

    Can be prepared in 45 minutes or less.

    Makes 2 sandwiches.

    INGREDIENTS

  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 3 tablespoons minced fresh basil leaves
  • 1 to 2 teaspoons fresh lemon juice
  • a 6 1/2-ounce can tuna packed in oil or water, drained and flaked
  • 1 tablespoon finely chopped pitted kalamata or other brine-cured black olives, or to taste
  • 2 tablespoons minced drained sundried tomatoes packed in oil
  • 2 scallions, chopped fine
  • two 5-inch lengths of italian or french bread, halved horizontally and toasted or grilled
  • arugula or lettuce leaves

    DIRECTIONS

    In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.

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    • Horseradish Dill Potato Salad Recipe

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

    Can be prepared in 45 minutes or less.

    Makes use of the microwave oven.

    Serves 2.

    INGREDIENTS

  • 1 pound small red potatoes
  • 1/4 cup water
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1 teaspoon dijon-style mustard
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon drained bottled horseradish, or to taste
  • 2 tablespoons minced fresh dill
  • 1 large carrot, shredded coarse (about 1 cup)
  • 1/4 cup finely chopped red onion

    DIRECTIONS

    In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender.Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. In a bowl whisk together the mayonnaise, the yogurt, the mustard, the vinegar, the horseradish, the dill and salt and pepper to taste, add the carrot, the onion, and the potatoes, and toss the salad until it is combined well.

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    • Spicy Chick-Pea Salad Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2.

    INGREDIENTS

  • a 19-ounce can chick-peas, rinsed and drained well
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • fresh lemon juice to taste
  • 1/8 teaspoon crushed dried hot red pepper flakes, or to taste
  • 2 tablespoons minced fresh parsley leaves

    DIRECTIONS

    In a bowl stir together the chick-peas, the oil, the garlic, the lemon juice, the red pepper flakes, the parsley, and salt and pepper to taste and chill the salad, covered, for 30 minutes.

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