by danky
January 14, 2008 in Recipes by danky
Can be prepared in 45 minutes or less but requires additional unattended time.
Makes about 4 1/2 cups.
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.
by danky
January 14, 2008 in Recipes by danky
Can be prepared in 45 minutes or less but requires additional unattended time.
Makes about 6 1/2 cups.
In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
Thin soup with ice water and season with additional lime juice and salt and pepper.
Garnish soup with trimmed scallions.
by danky
January 14, 2008 in Recipes by danky
Active time: 1 1/4 hr Start to finish: 2 hr
Makes 12 servings.
INGREDIENTS
DIRECTIONS Make filling:
Divide butter between 2 (5- to 6-quart) wide heavy pots. Heat over moderately high heat until foam subsides, then sauté apples with sugar and zest, divided evenly between pots, stirring, until apples are slightly softened, about 5 minutes.
Transfer apples with a slotted spoon to 2 (2 1/2- to 3-quart) buttered shallow baking dishes (2 inches deep).
Transfer all apple juices to 1 pot. Stir in preserves and brandy and bring to a boil, stirring occasionally. Pour mixture over apples.
Make biscuit topping and bake cobbler:
Preheat oven to 375°F.
Pulse flour, sugar, and salt in a food processor just until blended. Add butter and pulse just until mixture resembles coarse meal. Transfer to a large bowl and add chilled cream, stirring gently with a rubber spatula to form a dough. (Dough will be sticky at first, but it will stiffen slightly as flour absorbs cream.)
Knead dough on a floured surface 4 to 6 times with floured hands (do not overwork dough, or biscuits will be tough). Roll out dough 3/4 inch thick, flouring surface as needed, and cut out 12 to 14 rounds with cookie cutter, re-rolling scraps as necessary. Arrange rounds on top of apples about 1/2 inch apart.
Stir together yolk and unchilled cream and brush on biscuits. Sprinkle sugar generously over biscuits.
Bake cobblers in middle of oven until biscuits are golden andcooked through (lift one to checkif underside is cooked), 35 to45 minutes.
Cooks’ notes:
•Apple filling may be made 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
•Cobblers can be baked 1 day ahead and chilled, covered. To reheat, put chilled cobblers, uncovered, in a cold oven, then bake at 375°F until apples are bubbling,25 to 30 minutes.
by danky
January 14, 2008 in Recipes by danky
Makes about 7 cups.
In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.
In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Chill soup, covered, at least 6 hours or overnight.
Thin soup with ice water and season with additional vinegar and salt and pepper.
Garnish soup with sour cream and chives.
by danky
January 14, 2008 in Recipes by danky
Makes 8 sandwiches, serving 4.
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly.
Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.
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