Day Recipe Food Community

January 21, 2008

Cornmeal-Crusted Chicken with Toasted Corn Salsa Recipe

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

Can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

  • for salsa
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 garlic clove, minced and mashed to a paste with a pinch of salt
  • 2 cups fresh corn (cut from about 4 ears)
  • 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine
  • 1 cup diced peeled mango
  • 1 cup diced drained bottled pickled beets
  • 1/4 cup finely chopped scallions
    for chicken
  • 1 whole skinless boneless chicken breast (about 3/4 pound), halved
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 2 teaspoons unsalted butter

    DIRECTIONS

    Make salsa:
    In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)

    Make chicken:
    Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes on each side.


    Serve chicken with salsa.

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    • Apple and Blackberry Meringue Souffles Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 2 generously.

    INGREDIENTS

  • 2 cups coarsely grated peeled golden delicious apples (about 2)
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons brandy
  • 2 large egg whites
  • 3/4 cup picked-over fresh blackberries, quartered
  • 1 tablespoon confectioners’ sugar for sprinkling

    DIRECTIONS

    Preheat oven to 450° F. and lightly butter two 1-cup ramekins (4 inches in diameter by 1 1/2 inches high).


    In a heavy saucepan simmer apples, brown sugar, cinnamon, and brandy, covered, stirring occasionally, 10 minutes.


    In a bowl with an electric mixer beat whites until they just hold stiff peaks. Beat in hot apple mixture and blackberries until just combined.


    Spoon mixture into ramekins, mounding it in centers, and run a knife around sides, freeing mixture to aid rising. Bake soufflés on a baking sheet in middle of oven until puffed and golden brown, about 8 minutes, and while they are still warm sprinkle with confectioners’ sugar.

    Serve soufflés immediately.

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    • Rich Chocolate Rum Cookies Recipe

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

    Serves 4.

    INGREDIENTS

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup ground hazelnuts (about 1/2 cup shelled nuts)
  • 12 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 cup dark rum
  • 2 large eggs
  • about 1/4 cup confectioners’ sugar for sprinkling cookies

    DIRECTIONS

    In a bowl whisk together flour, baking powder, salt, and hazelnuts. In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. Stir in rum and cool. Whisk in eggs and stir in flour mixture. Chill dough, covered, 1 hour, or until firm enough to handle.


    Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.


    (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)


    Preheat oven to 350° F. and lightly butter 2 baking sheets.

    Cut logs into 1/2-inch-thick rounds and arrange about 1 inch apart on baking sheets. Bake cookies in batches in middle of oven 8 minutes and transfer to racks. Cool cookies completely and sprinkle with confectioners’ sugar. Makes about 36 cookies.

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    • Tutti-Frutti Cookies Recipe

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

    Makes about 56 cookies.

    INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup sugar
  • 1/4 cup sour cream
  • 1 large egg
  • 2 cups sweetened flaked coconut, toasted until golden and cooled
  • 1 cup packed dried apricots (about 7 ounces), quartered
  • 1 cup dried cranberries (about 5 ounces)

    DIRECTIONS

    In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add flour mixture, sour cream, and egg and beat until a dough forms. Stir in coconut, apricots, and cranberries.


    Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.


    (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)


    Preheat oven to 350° F. and lightly butter 3 baking sheets.


    Cut logs into 1/3-inch-thick rounds with a serrated knife and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.

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    • Anise-Scented Fig and Date Swirls Recipe

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

    Makes about 36 cookies.

    INGREDIENTS

  • 1 cup firmly packed dried figs (as soft as possible)
  • 1 cup firmly packed pitted dates
  • 1/3 cup water
  • 1/2 cup plus 2 tablespoons granulated refined sugar
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon ground anise seeds
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 4 ounces cream cheese
  • 1 teaspoon vanilla
  • 1 large egg yolk
  • 1/4 cup granulated raw sugar (turbinado or demerara)

    DIRECTIONS

    In a blender puree figs and dates with water and 2 tablespoons refined sugar. In a bowl whisk together flour, anise, baking powder, baking soda, and salt. In another bowl with an electric mix-er beat together butter, cream cheese, and remaining 1/2 cup refined sugar until light and fluffy. Add vanilla, yolk, and flour mixture and beat until a dough forms. Form dough into a disk. Chill dough, wrapped in wax paper, 1 hour, or until firm enough to handle.


    On a lightly floured sheet of wax paper with a floured rolling pin roll out dough into a 13- by 10-inch rectangle, about 1/3 inch thick. Drop fig mixture by spoonfuls onto dough and gently spread an even layer over dough. Starting with a long side, roll dough jelly-roll fashion into a 13-inch log, using wax paper as a guide. Roll log in raw sugar to coat. Chill log, wrapped in wax paper, 4 hours, or until firm.


    (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)


    Preheat oven to 350° F. and lightly butter 2 baking sheets.


    Cut log into 1/3-inch-thick rounds and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 13 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.

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    • Crystallized-Ginger Spice Bars Recipe

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

    Makes about 46 bars.

    INGREDIENTS

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg
  • 3 ounces crystallized ginger, chopped coarse (about 1/2 cup)
  • 1 1/2 tablespoons freshly grated orange zest

    DIRECTIONS

    In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms.


    On a sheet of wax paper pat dough into an 8- by 5-inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.


    (After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)


    Preheat oven to 350° F. and lightly butter 2 baking sheets.


    Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.

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    • Linguine with Parsley and Garlic Recipe

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

    Can be prepared in 45 minutes or less.

    Serves 4 to 6.

    INGREDIENTS

  • 1 pound linguine
  • 5 large garlic cloves, slicedthin
  • 1/4 cup olive oil
  • 3/4 teaspoon dried hot red pepper flakes
  • 1 cup dry white wine
  • 1 teaspoon salt, or to taste
  • 1 1/2 cups washed, spun dry, and finely chopped fresh flat-leafed parsley leaves
    accompaniment: freshly grated parmesan

    DIRECTIONS

    In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
    In a 12-inch heavy skillet cook garlic in 3 tablespoons oil over moderate heat, stirring, until pale golden and transfer with a slotted spoon to a small bowl.
    To skillet add red pepper flakes, wine, and salt and boil until reduced to about 1/4 cup. Keep wine mixture warm.Boil linguine until al dente. Reserve 11/2 cups pasta water and drain linguine. Stir 1 cup reserved pasta water and parsley into wine mixture and add linguine, garlic, and remaining tablespoon oil. Toss pasta over moderate heat until combined well, about 1 minute, adding more pasta water if necessary to keep mixture moist.
    Serve pasta with Parmesan.

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    • Varkenshaas Recipe

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

    (Pork Tenderloin with Mustard Sauce)

    Can be prepared in 45 minutes or less.

    Serves 4.

    INGREDIENTS

  • 2 pork tenderloins (1 1/2 pounds total), trimmed
  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter
  • 1 teaspoon minced shallot
  • 1/4 cup dry white wine
  • 2/3 cup chicken broth
  • 3 tablespoons dijon mustard
  • 2/3 cup heavy cream
  • 1 teaspoon finely chopped fresh basil leaves
  • 1 teaspoon finely chopped fresh parsley leaves
    garnish: 1 teaspoon finely chopped fresh chives

    DIRECTIONS

    Preheat oven to 400° F.


    Pat pork dry with paper towels and season with salt and pepper. In a large heavy kettle heat oil and 4 tablespoons butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155° F. for barely pink meat, 10 to 15 minutes.


    While pork is roasting, add remaining tablespoon butter and shallot to kettle and cook over moderate heat until softened. Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced by about half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste.


    Cut pork into 1/2-inch-thick slices. Pour sauce over pork and garnish with chives.

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    • Fog-Style Chicken Hash Recipe

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

    Serves 6.

    INGREDIENTS

  • 4 cups chicken broth or water
  • 2 whole skinless boneless chicken breasts (about 1 1/2 pounds), halved
  • 1 1/2 pounds small red potatoes
  • 1 large onion, chopped fine
  • 1 small green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
  • 1 small red bell pepper, cut into 1/4-inch dice (about 1/2 cup)
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon salt
  • 1/2 cup chopped scallion, white and pale green parts only
  • 1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped
  • 1 cup half-and-half
    accompaniments
  • poached eggs
  • toasted whole-grain bread

    DIRECTIONS

    In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in liquid 20 minutes. discard liquid and cut chicken into 1/2-inch cubes.


    Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until tender, about 15 minutes, and drain in a colander.


    In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butter over moderately high heat, stirring frequently, until softened, about 3 minutes. Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken, potatoes, scallion, parsley, and half-and-half and cook over moderately high heat, stirring occasionally, until half-and-half is reduced slightly and hash is thickened.


    Top hash with poached eggs and serve with toast.

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    • Mashed Plantains with Bacon and Onions Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 8:59 pm

    Plantains are a staple in Latino cuisine, but mangu, made with green plantains, is a Dominican specialty.

    Active time: 25 min Start to finish: 35 min

    Makes 6 side-dish servings.

    INGREDIENTS

    • 2green plantains (1 1/2 lb total)
    • 1 1/2teaspoons salt
    • 1/2lb bacon, chopped (6 slices)
    • 1cup chopped onion (1 medium)
    • 1 1/2cups whole milk
    • 1/2teaspoon black pepper
    • 1/2stick (1/4 cup) unsalted butter

    DIRECTIONS Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.

    While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.

    Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.

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