You are browsing the archive for 2008 March 05.

by danky

Herbed Potato Salad Recipe

March 5, 2008 in Recipes by danky

If you haven’t already made the low-fat buttermilk dressing for the buffalo burgers, you’ll need to allow a little extra time for this recipe.

Active time: 40 min Start to finish: 40 min

Makes 4 side dish servings.

INGREDIENTS

  • 1 1/2lb yukon gold potatoes
  • 1 1/2tablespoons cider vinegar
  • 1 3/4teaspoons salt
  • 3oz sugar snap peas (1 cup), trimmed
  • 1medium carrot (3 oz), quartered lengthwise (or halved if thin), then cut crosswise into 1/3-inch pieces
  • 3(1-inch) radishes (3 oz total), cut into 1/8-inch-thick matchsticks
  • 1celery rib, cut crosswise into 1/4-inch-thick slices
  • 1/2cup low-fat buttermilk dressing
  • 1/4cup low-fat sour cream
  • 1/2cup loosely packed fresh cilantro sprigs
  • 3tablespoons chopped fresh chives
  • 1/2teaspoon black pepper

DIRECTIONS Peel potatoes and cut into 1/2-inch cubes. Cover by 1 inch with cold water in a 2-quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes. Drain, then transfer to a medium bowl and toss with vinegar and 1/4 teaspoon salt. Cool potatoes to warm.

Blanch sugar snaps and carrot with 1 teaspoon salt in a 1 1/2- to 2-quart saucepan of boiling water 1 minute. Drain vegetables in a sieve and rinse under cold running water, then pat dry. Cut sugar snaps diagonally into 1/3-inch pieces. Add carrot, sugar snaps, radishes, and celery to potatoes in bowl.

Pulse dressing, sour cream, herbs, pepper, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped. Add to potato mixture and stir to coat.

  • Share/Bookmark

by danky

Strawberry Compote with Tequila and Lime Recipe

March 5, 2008 in Recipes by danky

Makes about 4 cups.

INGREDIENTS

  • 6tablespoons triple sec
  • 1/3cup sugar
  • 1/3cup fresh lime juice
  • 3 1/2tablespoons tequila
  • 2tablespoons lime peel
  • 5cups quartered hulled strawberries

    DIRECTIONS

    Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.

    • Share/Bookmark
  • by danky

    Margarita Chiffon Cake Recipe

    March 5, 2008 in Recipes by danky

    Californian Harry Baker invented the chiffon cake in 1927, but he kept the recipe a tightly guarded secret for another 20 years. He finally relented and sold his formula to General Mills. The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture. We spike this one with all the flavors of a Margarita cocktail; the Strawberry Compote with Tequila and Lime is an elegant touch.

    Makes 10 TO 12 servings.

    INGREDIENTS

  • cake
  • 2 1/4cups cake flour
  • 1 1/4cups sugar
  • 1tablespoon baking powder
  • 1teaspoon salt
  • 6large egg yolks
  • 1/2cup vegetable oil
  • 1/3cup fresh lime juice
  • 1/3 cup triple sec
  • 2tablespoons tequila
  • 2teaspoons grated lime peel8large egg whites
  • 1/2teaspoon cream of tartar
    glaze
  • 2cups powdered sugar
  • 2tablespoons fresh lime juice
  • 2tablespoons tequila
  • 4teaspoons triple sec
  • 1 1/2teaspoons grated lime peel
  • strawberry compote with tequila and lime

    DIRECTIONS

    For cake: Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.


    Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.


    Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.


    Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.


    For glaze: Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.

    • Share/Bookmark
  • by danky

    Pineapple Upside-Down Cake with Macadamia Nuts Recipe

    March 5, 2008 in Recipes by danky

    Among favorite desserts of the decade were waffles, served with ice cream and syrup, as well as this easy cake’s ancestor. The treat reached its maximum popularity with the increasing availability of canned pineapple and the marketing efforts of the Dole Company. Today’s widely available fresh fruit-spiked with ginger, macadamia nuts and orange zest-gives a great result.

    Makes 6 to 8 servings.

    INGREDIENTS

  • 12tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 2/3cup (packed) brown sugar
  • 1/2cup chopped macadamia nuts
  • 1/4cup dried tart cherries*
  • 2tablespoons minced peeled fresh ginger
  • 1/2medium pineapple,peeled, quartered lengthwise, cored, cut crosswise into 1/4-inch-thick pieces1 3/4cups all purpose flour
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1/4teaspoon salt
  • 3/4cup plus 2 tablespoons sugar
  • 2tablespoons finely grated orange peel
  • 3large eggs, separated
  • 1tablespoon fresh lemon juice
  • 1teaspoon vanilla extract
  • 2/3cup buttermilkwhipped cream

    DIRECTIONS

    Preheat oven to 350°F. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.


    Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.


    Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.

    Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.


    *Sold at specialty foods stores, natural foods stores and some supermarkets.

    • Share/Bookmark
  • by danky

    Three-Cheese Pasta Gratin with Almond Crust Recipe

    March 5, 2008 in Recipes by danky

    Even lean, mean depression-era macaroni and cheese was comforting, a tribute to the twin powers of carbohydrates and melted cheese, which are just as irresistible now as they were then. Some fans love the crunchy crust while others crave the creamy center. This lush and ultra-tangy millennium mac and cheese aims to please adherents of both schools of thought.

    Makes 8 servings.

    INGREDIENTS

  • 3tablespoons butter
  • 1garlic clove, pressed
  • 3tablespoons all purpose flour
  • 4cups hot whole milk
  • 10ounces extra-sharp cheddar cheese, grated (about 3 cups)
  • 8ounces hot pepper monterey jack cheese, grated (about 2 1/2 cups)
  • 1 2/3cups lightly packed grated parmesan cheese
  • 1teaspoon hot pepper sauce
  • 1/2cup whole almonds
  • 1/4cup fine dry breadcrumbs1pound short tube-shaped pasta (such as cavatapi or macaroni)

    DIRECTIONS

    Melt butter in heavy medium saucepan over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add flour; stir 3 minutes. Whisk in hot milk. Bring to simmer, stirring. Cover partially; simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Remove from heat. Add cheddar and Jack cheese, 1 1/3 cups Parmesan cheese and hot pepper sauce. Whisk until sauce is smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk over medium heat to rewarm before using.)


    Preheat oven to 400°F. Generously butter bottom and sides of 13×9x2-inch baking dish. Blend 1/3 cup Parmesan, almonds and breadcrumbs in processor until nuts are coarsely ground. Add 1/2 cup almond mixture to prepared dish. Tilt dish to coat bottom and sides. Return any loose almond mixture to processor.
    Cook pasta in large pot of boiling salted water until tender. Drain well. Return pasta to pot. Add sauce; stir to coat. Transfer to prepared dish. Sprinkle remaining almond mixture over.


    Bake until almond mixture is golden and crunchy and sauce bubbles, about 30 minutes. Cool on rack 5 minutes.

    • Share/Bookmark