Dayrecipe Food Community

DIRECTIONS

Make seasoning paste:

Wearing rubber gloves, seed and devein jalapeños and about half of cherry peppers or red chilies for a moderately hot dish. Cut gingerroot into 4 pieces. To a food processor with motor running add jalapeños, cherry peppers or red chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.

Heat a 5-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes. Add lamb and cook over moderate heat, stirring, 10 minutes. Add water and simmer, partially covered, stirring occasionally, 45 minutes, or until lamb is tender.

Add vinegar, salt, and sugar and cook stew, uncovered, stirring, until sauce is thickened slightly, about 5 minutes.

Garnish stew with coriander and serve with rice, chutney, and squash.

DIRECTIONS

Make sambal paste:
To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.

Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.

Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.

Divide shrimp sambal among 4 plates and serve with rice.

DIRECTIONS

Make cake:
Preheat oven to 400° F. Butter a 15- by 10 1/2-inch jelly-roll pan and line with wax paper or parchment paper. Butter and flour paper, knocking out excess flour.

In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat.

In a bowl with an electric mixer beat yolks, sugar, zest, and salt until thick, pale, and mixture forms a ribbon when beaters are lifted. Beat in melted chocolate until just combined. In another bowl with cleaned beaters beat whites until they just hold soft peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into jelly-roll pan, spreading evenly with a spatula, and bake in middle of oven 10 minutes, or until cake is springy to the touch. Cool cake in pan, covered with a dampened kitchen towel.

With a sharp knife cut peel and pith from tangerines or oranges and cut sections free from membranes. In a bowl with an electric mixer beat cream with liqueur until it just holds stiff peaks and fold in fruit sections until just combined.

Assemble roulade:
Put a large sheetof foil (about 20 by 15 inches) on a work surface and lightly dust with cocoa powder. Invert cake onto foil and gently peel off paper. Spoon cream mixture evenly onto cake. Beginning with a short side and using foil as a guide, roll up roulade jelly-roll fashion and transfer to a platter, seam side down.

Lightly dust roulade with cocoa powder. Roulade may be made 1 day ahead and chilled, loosely covered.

DIRECTIONS

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.

Serve soup drizzled decoratively with sour cream mixture.

DIRECTIONS

Preheat oven to 400° F. and line twenty-four 1/2-cup muffin tins with paper liners.

Make filling:

In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.

Make batter:

Into a large bowl sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, oil, and raisins, stirring just until combined well. Batter keeps, covered and chilled, 1 week.

Spoon 1 heaping tablespoon batter into each tin and top with 2 teaspoons filling. Spoon 1 heaping tablespoon batter over filling, spreading to cover filling completely. Bake muffins in middle of oven 20 to 25 minutes, or until a tester comes out clean.