Day Recipe Food Community

March 15, 2008

Butternut Squash and Cannellini Soup with Bacon Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:59 pm

Makes 4 main-course servings.

INGREDIENTS

  • 2thick bacon slices, chopped
  • 1 1/2cups chopped onion
  • 6garlic cloves, minced
  • 3cups low-salt chicken broth
  • 4cups 3/4-inch cubes peeled butternut squash (from one 1 3/4-pound squash)
  • 315-ounce cans cannellini (white kidney beans), undrained
  • 114 1/2-ounce can diced tomatoes in juice, drained
  • 1teaspoon chopped fresh rosemary

DIRECTIONS Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)

Ladle soup into bowls. Garnish with chopped bacon and serve.

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Key Lime Parfaits Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:00 pm

Key lime pie, with its tangy custard filling and pastry crust, was popular in the Florida Keys at the turn of the century. The pie eventually evolved to include the graham-cracker-crumb crusts created in the thirties. We’ve layered all the components in wine goblets.

Makes 6 servings.

INGREDIENTS

  • 3tablespoons unsalted butter
  • 3tablespoons sugar
  • 1/2cup graham cracker crumbs
  • 114-ounce can sweetened condensed milk
  • 1/2cup fresh lime juice
  • 1tablespoon grated lime peel
  • 1cup chilled whipping cream

    DIRECTIONS

    Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.


    Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.


    Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.

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    • Chicken Cacciatora Recipe

    Filed under: Recipes — Tags: , , — Anna @ 6:27 pm

    In this dish, Elena Rovera prefers the clean, fruity flavor of Roero Arneis, a dry white wine from the Piedmont region of Italy. She typically serves the chicken with rosemary potatoes.

    Active time: 40 min Start to finish: 1 1/2 hr

    Makes 4 main-course servings.

    INGREDIENTS

    • 1(3 1/2- to 4-lb) chicken, cut into 8 serving pieces
    • 1 1/4teaspoons salt
    • 1teaspoon black pepper
    • 3tablespoons olive oil
    • 1medium red onion, finely chopped
    • 1medium carrot, cut into 1/4-inch dice
    • 2celery ribs, cut into 1/4-inch dice
    • 2garlic cloves, finely chopped
    • 1/4teaspoon coarsely chopped fresh rosemary
    • 1cup italian dry white wine (preferably roero arneis)
    • 1cup chopped drained canned whole tomatoes (from a 28- to 32-oz can tomatoes in juice)
    • 1cup water

    DIRECTIONS Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.

    Add onion, carrot, celery, garlic, rosemary, and a pinch of salt to skillet, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, about 8 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until most of wine is evaporated, 3 to 5 minutes. Stir in tomatoes, water, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then return chicken with any accumulated juices to skillet and turn over to coat with sauce. Turn chicken skin sides up and simmer, covered, until chicken is cooked through, 25 to 30 minutes.

    Cooks’ note:
    • Chicken improves in flavor after 1 day. Cool, covered, then chill, covered.

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    Best Cocoa Brownies Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 5:15 pm

    Cocoa brownies have the softest center and chewiest candylike top “crust” of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

    Makes 16 large or 25 smaller brownies.

    INGREDIENTS

    • 10 tablespoons (1 1/4 sticks) unsalted butter
    • 1 1/4 cups sugar
    • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or dutch-process)
    • 1/4 teaspoon salt
    • 1/2 teaspoon pure vanilla extract
    • 2 cold large eggs
    • 1/2 cup all-purpose flour
    • 2/3 cup walnut or pecan pieces (optional)special equipment:
      an 8-inch square baking pan

    DIRECTIONS Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

    Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

    Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

    Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

    Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

    Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it’s more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

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    Basmati Rice with Sugar Snap Peas and Green Chiles Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:04 pm

    Active time: 25 min Start to finish: 45 min

    Makes 6 servings.

    INGREDIENTS

    • 1tablespoon olive oil
    • 4scallions, white and green parts thinly sliced separately
    • 1teaspoon mustard seeds
    • 1cup basmati rice, rinsed until water runs clear, then drained
    • 1 1/2cups water
    • 1teaspoon salt
    • 1fresh jalapeño chile, minced, including seeds
    • 1/2lb sugar snap peas, cut diagonally into 1/4-inch pieces (2 cups)

    DIRECTIONS Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallionsare softened, 1 to 2 minutes. Addrice and cook, stirring, 1 minute.Add water and salt and bring to a boil. Cook over low heat, covered, untilrice is tender and water is absorbed, about 15 minutes. Remove from
    heat and fluff rice with a fork, thenlet stand, covered, 5 minutes.

    While rice is standing, heat remaining 1/2 tablespoon oil in a10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they beginto soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Tosswith rice and season with salt.

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    Haricots Verts with Lemon Brown Butter Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 3:33 pm

    Active time: 5 min Start to finish: 10 min

    Makes 1 serving.

    INGREDIENTS

    • 1/4lb haricots verts or other thin green beans, trimmed
    • 1 1/8teaspoons salt
    • 2teaspoons unsalted butter
    • 2teaspoons fresh lemon juice

    DIRECTIONS Cook beans in a 2-quart heavy saucepan of boiling water seasoned with 1 teaspoon salt until crisp-tender, about 3 minutes, then drain in a colander.

    Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remaining 1/8 teaspoon salt and remove pan from heat. Add beans and toss well.

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    Flourless Peanut Butter and Chocolate Chip Cookies Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 3:00 pm

    A couple of the best convenience foods of the century undoubtedly are peanut butter (introduced at the 1904 St. Louis World’s Fair) and chocolate chips (first sold by Nestlé in 1939). Separately, they are the basis of two of the nationŽ&avorite cookies. Together, the ingredients are an unbeatable team.

    Makes about 24 cookies.

    INGREDIENTS

  • 1cup super chunky peanut butter
  • 1cup (packed) golden brown sugar
  • 1large egg
  • 1teaspoon baking soda
  • 1/2teaspoon vanilla extract
  • 1cup miniature semisweet chocolate chips (about 6 ounces)

    DIRECTIONS

    Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.


    Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

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    • Macaroni and Cheese with Ham Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 2:46 pm

    Kim Massman of Santa Monica, California, writes: “Help me, please. Since dining at The Federalist in the XV Beacon Hotel in Boston, I haven’t been able to get the macaroni and cheese out of my mind. It was made with pasta, ham, and a creamy cheese sauce.”

    The ham lends a salty flavor to this dish. Wait until the sauce is combined with the pasta and ham before seasoning with salt.

    Makes 6 servings.

    INGREDIENTS

    • 1head of garlic
    • 1 1/2tablespoons olive oil2large shallots, minced
    • 2cups whole milk
    • 2cups whipping cream
    • 1/2teaspoon chopped fresh thyme
    • 1/8teaspoon finely grated lemon peel
    • 8ounces extra-sharp cheddar cheese, shredded
    • 1/2cup grated parmesan cheese1pound ditalini or conchiglie pasta8ounces westphalian or black forest ham, cut into 1/4-inch pieces (about 2 cups)
    • 1tablespoon chopped fresh parsley

    DIRECTIONS Preheat oven to 350°F. Cut top 1/4 inch off head of garlic to expose cloves. Place garlic, cut side up, on sheet of foil. Drizzle with 1/2 tablespoon oil; sprinkle with salt and pepper. Wrap garlic with foil to enclose tightly. Bake until skin is golden brown and cloves are tender, about 55 minutes. Cool. Squeeze cloves from skin.

    Heat remaining 1 tablespoon oil in large saucepan over medium heat. Add shallots; sauté until tender, about 4 minutes. Whisk in milk, cream, thyme, lemon peel, and roasted garlic. Simmer over medium heat until reduced to 2 3/4 cups, about 30 minutes. Reduce heat to low. Gradually stir in cheeses.

    Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

    Toss cheese sauce, pasta, ham, and parsley in large bowl. Season to taste with salt and pepper.

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    Chocolate Layer Cake with Milk Chocolate Frosting Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:37 am

    For more information about melting chocolate, see Meltdown.

    Makes 8 to 10 servings.

    INGREDIENTS

    • for cake
    • 2cups all-purpose flour
    • 2/3cup unsweetened cocoa powder (not dutch-process)
    • 1 1/2teaspoons baking soda
    • 1/2teaspoon salt
    • 2sticks (1 cup) unsalted butter, softened
    • 1cup packed dark brown sugar
    • 3/4cup granulated sugar
    • 4large eggs at room temperature for 30 minutes
    • 2oz unsweetened chocolate, melted and cooled
    • 1 1/2teaspoons vanilla
    • 1 1/2cups well-shaken buttermilkfor frosting
    • 2/3cup whole milk
    • 3large egg yolks
    • 1tablespoon plus 1 teaspoon all-purpose flour
    • 1 1/3cups confectioners sugar
    • 1teaspoon vanilla
    • 3sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened
    • 8oz milk chocolate, melted and cooled
    • 2oz unsweetened chocolate, melted and cooled

    DIRECTIONS Make cake:
    Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.

    Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.

    Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.

    Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely.

    Make frosting:
    Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.

    Add vanilla and remaining cup confectioners sugar to custard and beat with cleaned beaters at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well.

    Frost cake:
    Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.

    Cooks’ notes:
    • Cake layers can be made (but not halved) 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
    • Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.

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    Super-Fast Spinach, Pesto and Cheese Lasagna Recipe

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

    It’s little wonder that lasagna became the informal party dish of the fifties and sixties-it can be assembled ahead of time, it freezes well, and it is a delicious and inexpensive way to feed a crowd. In this contemporary-and meatless-version, “no-boil” noodles eliminate a step, and bottled pasta sauce stands in for homemade.

    Makes 8 servings.

    INGREDIENTS

  • 3cups ricotta cheese
  • 1cup shredded parmesan cheese
  • 1large egg
  • 210-ounce packages frozen chopped spinach, thawed, squeezed dry
  • 17-ounce package prepared pesto4cups bottled chunky pasta sauce
  • 12no-boil lasagna noodles from one 8-ounce package2cups grated fontina cheese

    DIRECTIONS

    Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.


    Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.


    Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

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