Day Recipe Food Community

March 18, 2008

Turkey Sausage Patties Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:15 pm

INGREDIENTS

  • 3/4lb ground turkey (not labeled “all breast meat”)
  • 1medium bosc pear (6 oz), peeled, cored, and coarsely grated
  • 1/4cup chopped fresh flat-leaf parsley
  • 2tablespoons finely chopped fresh sage
  • 3/4teaspoon salt
  • 1/4teaspoon black pepper
  • 1/4teaspoon ground allspice
  • 1large egg, lightly beaten
  • vegetable oil for brushing skillet

DIRECTIONS Makes 4 servings.Stir together all ingredients except oil in a large bowl until combined well.

Form 1/4 cups of sausage mixture into patties (3 inches in diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray.

Lightly brush a 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.

Cook patties in batches of 4, turning over once, until browned and cooked through, about 6 minutes per batch. Transfer to a plate as cooked and keep warm, covered with foil.

Cooks’ note:
• Patties can be formed (but not cooked) up to 3 hours ahead and chilled, loosely covered with plastic wrap.

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Cucumber Nori Rolls Recipe

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

Makes 12 cucumber rolls.

INGREDIENTS

  • sushi zu
  • 4 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt
    rice
  • 2 cups sushi rice
  • 3 cups watersushi
  • 1/2 sheet of seaweed (nori)
  • sesame seeds (optional)
  • 1 tablespoon prepared wasabi
  • 3 cucumbers, peeled, seeded and sliced into long thin strips (matchstick size)

    DIRECTIONS

    Sushi Zu Preparation: Combine all of the ingredients in a small pot and bring to a boil. Take off of the heat and allow to cool.

    Rice Preparation: Rice volume increases 2-2 1/2 times as it cooks. Almost all the short grain rice needs to be washed before cooking, because of the starch on the surface of each grain. If you cook rice without washing, starch makes the texture and taste less palatable. The following is the procedure to prepare rice:


    Wash rice with care, putting rice in a big bowl and washing gently with cold running water for 10 minutes. Drain rice in a big colander and dry for 20-30 minutes. Place washed rice and water into a pot and bring to a boil. Reduce heat and cover. Allow to cook for 15 minutes or until all the water has been absorbed. Turn off heat and allow to sit for 10 minutes. Place in a large bowl and pour over Sushi Zu mixture.


    Sushi Preparation: Place 1/2 sheet of seaweed (nori) lengthwise, shinny side down on a bamboo roller. Place approximately 3 ounces of sushi rice formed into a bar in the center of the seaweed, going lengthwise, spread rice evenly, covering entire nori except for about 1/2 inch at the top edge. Spread wasabi thinly in the center, on top of the rice, lengthwise from one and to the other. Sprinkle sesame seeds on top of rice, if desired. Then place a couple strips of cut cucumber in the center to fill the length of the roll.


    Bring seaweed and rice toward you to the edge of the bamboo roller and holding the edge of the bamboo roller with one hand and, holding the cucumbers in place with the other hand, lift up the edge of the mat closest to you. Begin rolling mat away from you, rolling over the cucumber and connecting rice to rice. Then stop to make sure you still have a 1/2 inch strip of just nori left over at the top (this is what seals the roll). Lift the edge of bamboo roller slightly and roll another 1/2 inch away from you connecting the seaweed to seaweed and sealing the roll.


    Gently squeeze both sides while pressing gently down on top with both index fingers. Cut roll in half, then turn one piece around so they are parallel to one another, line them up, then cut both pieces twice, to make 6 pieces. Cut remaining rolls and serve.

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    • Cornmeal Cake Recipe

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

    (Le Gâteau de Maïs)

    This is an old-fashioned dish, a simple meal that Marie-Rose Sol makes often for herself and her husband, Gabriel. Farmers who have raised everything from foie gras geese to vegetables, they are semi-retired now and living by themselves, though not far from their children. For Marie-Rose that means cooking for two, something that she’s never quite gotten used to. “When I make this, I still make almost as much as I did when the family was here, and we eat it all, with salad!” she says.


    This dish, which is like a crisp corn pancake, is wonderful in late winter when the weather’s still cold but no longer biting. Marie-Rose makes it when she wants something delicious that takes little effort. “Besides, this is one of Gabriel’s favorite things,” she says.


    It’s simple and somewhat unusual, like a dessert but treated as a vegetable. There is very little batter to cover the apples, so the result is light and crisp. Don’t be afraid to bake the cake until it is just this side of burned on the edges and golden in the center, Serve it immediately upon removing it from the oven. You’ll see that it goes perfectly with a garlicky salad!


    Try a simple Bergerac with this.

    Makes 2 to 4 servings.

    INGREDIENTS

  • 1 tablespoon unsalted butter, melted
  • 1/3 cup (80 ml) milk
  • 1 large egg
  • 2 tablespoons sugar
  • 3 tablespoons coarse yellow cornmeal
  • 2 teaspoons unbleached all-purpose flour
  • pinch of sea salt
  • 1 large apple, peeled, cored, and cut into thin slices
  • green salad with oil and vinegar dressing

    DIRECTIONS

    1. Preheat the oven to 450°F (230°C). Pour the melted butter into a 10-inch (25 cm) tart pan and swirl it around so it evenly covers the bottom.


    2. Heat the milk in a small saucepan over low heat until it is hot but not boiling. Keep it hot over very low heat.


    3. In a large bowl, whisk the egg with the sugar. Then whisk in the cornmeal, flour, and salt. Whisking vigorously, slowly add the hot milk, stirring until combined.


    4. Strew the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface. The apples slices will stick well above the batter. Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.


    5. When the corn cake is cooked, remove it from the oven and serve immediately, with salad alongside.

    Excerpted from FRENCH FARMHOUSE COOKBOOK
    Copyright © 1996 by Susan Herrmann Loomis
    Used by permission of Workman Publishing, New York
    All Rights Reserved

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    • Jean-Yves Jaulin’s White Beans and Ham Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 2:52 pm

    Jean-Yves Jaulin’s Mojhettes au Jambon

    Makes 4 healthy servings.

    INGREDIENTS

    • 1 pound dried white beans (great northern)
    • 4 tablespoons unsalted butter
    • 2 shallots, minced
    • 2 cloves garlic, finely diced
    • 4 cups water
    • sea salt
    • 4 1/4-inch thick slices of cured ham

    DIRECTIONS 1. Place the beans in a large pot and cover them with cold water. Cover pot,
    bring the water to a boil over medium-high heat, then remove from the heat
    and let sit for 1 hour.Drain and reserve.

    2.Place the shallots and 3 tablespoons of the butter in a large,
    heavy-bottomed saucepan over medium heat and cook, stirring, until the
    butter is melted and the shallots have begun to sizzle. Continue to cook,
    stirring often, until the shallots begin to turn translucent, about five
    minutes. Add the pre-cooked beans, stir, then cover with the water.
    Increase the heat to medium high. When the water boils, reduce the heat
    again so the water is simmering very gently. Cover, and cook until the
    beans are soft and some are beginning to fall apart, 1 1/2 hours.
    Season with salt to taste, and keep warm.

    3.Heat a cast-iron skillet over medium heat until it is hot but not
    smoking. Add the ham slices and cook until they are golden on each side,
    about 4 minutes per side.

    4.Stir the remaining butter into the beans, adjust the seasoning, and
    divide them among four plates.Lay a slice of ham next to the beans, and
    serve, with the peppermill alongside.

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    Mme. Lascourreges’s Chicken with Shallots Recipe

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

    (Poulet aux Echalotes de Mme. Lascourrèges)

    This is an interpretation of a recipe given to me by Denise Lascourrèges, whom our son christened “Madame Châtaigne.” It was she who revealed to us the marvelous Gascon woods, which were so full of chestnuts we had to dodge those falling from the trees.


    Mme. Lascourrèges raises her own chickens and ducks, and the appear frequently on her table. At her house I found ways of preparing chicken that departed from the norm. This recipe, which relies on the sweet heat of shallots and the bite of vinegar, intrigued me most of all, and I’ve made it often since I returned from her farm. I use the oven most often, though occasionally I cook it on the grill, which is the way Mme. Lascourrèges usually makes it.


    In general, French farm cooks use a lot of shallots, which here turn dark and caramelized — some turn almost black — but they don’t get bitter. Instead, their flavor intensifies. The vinegar adds a pleasant tartness; the oil smooths all. At the last minute I like to add parsley, which scents the whole dish with its slight anise flavor. Consider it an option — it is my addition to Mme. Lascourrèges’s recipe.


    Try this with a lightly chilled dry red Bordeaux, or a Chinon.


    Watch how to cut a whole chicken into parts to use in this recipe.

    Makes 4 to 6 servings.

    INGREDIENTS

  • 3 tablespoons olive oil
  • 1 chicken (3 1/2 to 4 pounds; 1 3/4 to 2 kg), cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs)
  • 3 tablespoons red wine vinegar
  • 4 large shallots, peeled and minced
  • sea salt and freshly ground black pepper
  • 1 cup (loosely packed) flat-leaf parsley leaves

    DIRECTIONS

    1. Preheat the oven to 425°F (220°C).


    2. Drizzle the oil into an ovenproof baking dish that is large enough to hold the chicken in one layer. Add the chicken pieces and turn them so they are thoroughly coated with oil. Drizzle the vinegar over the chicken, and sprinkle with the shallots. Turn the chicken so the shallots are evenly distributed over and under the pieces. With all the pieces skin side up, sprinkle generously with salt and pepper.


    3. Place the dish in the center of the oven and roast until the chicken begins to turn golden, about 20 minutes. Remove the dish from the oven, turn the chicken pieces over, and season with salt and pepper. Return the dish to the oven and continue roasting until the chicken is thoroughly cooked ( the juices should run clear when the flesh is pricked with the tip of a sharp knife), 17 to 20 minutes.


    4. Mince the parsley.


    5. Remove the chicken from the oven, sprinkle the parsley over it, and turn the pieces so the parsley is mixed evenly throughout. Let sit for 10 minutes, and then serve.


    Excerpted from FRENCH FARMHOUSE COOKBOOK
    Copyright © 1996 by Susan Herrmann Loomis
    Used by permission of Workman Publishing, New York
    All Rights Reserved

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    • Sour Orange, Red Onion, and Parsley Mojo Recipe

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

    This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It’s best to make this mojo a bit ahead of time so that the color of the red onion “bleeds” into the sour orange. The traditional accompaniment is grilled pork, but it’s also wonderful with well-roasted chicken — charring its skin brings out the full flavors of the mojo.

    Makes approximately 2 cups.

    INGREDIENTS

    • juice of 5 seville (sour) oranges (about 1 cup)
    • 1 red onion, cut into 1/4-inch dice
    • 1/2 cup chopped flat-leaf parsley
    • 1/2 cup olive oil
    • 1 teaspoon salt

    DIRECTIONS Place the orange juice, onion, parsley, olive oil, and salt in a mixing bowl and blend well using a wire whisk. Keep refrigerated for up to 2 days.

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    Beer Can Chicken Recipe

    Filed under: Recipes — Tags: , , — Anna @ 5:00 am

    This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I’ve ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.

    Serves 4 to 6.

    INGREDIENTS

  • 1 large whole chicken (4 to 5 pounds)
  • 3 tablespoons memphis rub* or your favorite dry barbecue rub
  • 1 can (12 ounces) beer

    DIRECTIONS

    1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.


    2. Set up the grill for indirect grilling** placing a drip pan in the center. Ifusing a charcoal grill, preheat it to medium.


    If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.


    3. Pop the tab on the beer can. Using a “church key” –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.


    4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.


    5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.


    6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

    *Memphis Rub

    1/4 cup paprika
    1 tablespoon firmly packed dark brown sugar
    1 tablespoon granulated sugar
    2 teaspoons salt
    2 teaspoons accent (MSG; optional)
    1 teaspoon celery salt
    1 teaspoon freshly ground black pepper
    1 to 3 teaspoons cayenne pepper, or to taste
    1 teaspoon dry mustard
    1 teaspoon garlic powder
    1 teaspoon onion powder

    Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

    ** Indirect grilling on a Charcoal Grill:

    To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.


    If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.

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    • Gingerbread Muffins with Lemon Glaze Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 1:32 am

    “I love cooking with the new recipes every month when Bon Appétit arrives,” writes Gabriella Hughes of Windham, Maine. “One dish I’d really like to make is the gingerbread with lemon icing from Standard Baking Co. in Portland, Maine. Could you request it?”


    Serve these tender gingerbread muffins with whipped cream for teatime or dessert.

    Makes 16
    gingerbread muffins.

    INGREDIENTS

    • 2 3/4cups all purpose flour
    • 2 1/2teaspoons baking soda
    • 1tablespoon plus 1/2 teaspoon ground ginger
    • 1teaspoon ground cinnamon
    • 1/8teaspoon ground cloves
    • 1/2teaspoon salt1/2cup (1 stick) unsalted butter,
      room temperature
    • 1/2cup plus 2 tablespoons sugar
    • 2large eggs
    • 3/4cup mild-flavored light molasses
    • 1 1/3cups cold waterlemon glaze
    • 1 3/4cups powdered sugar
    • 5tablespoons fresh lemon juicewhipped cream (optional)

    DIRECTIONS For gingerbread muffins: Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.

    Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.

    Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.

    For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.

    Serve muffins warm with whipped cream, if desired, or at room temperature.

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    Lemon Curd Recipe

    Filed under: Recipes — Tags: , , — Anna @ 12:33 am

    Makes 1 2/3 cups.

    INGREDIENTS

    • 3/4 cup fresh lemon juice
    • 1 tablespoon finely grated fresh lemon zest
    • 3/4 cup sugar
    • 3 large eggs
    • 1 stick (1/2 cup) unsalted butter

    DIRECTIONS Whisk together lemon juice, lemon zest,sugar, and eggs in a2-quart saucepan.


    Cut butter into bits and add to mixture.


    Cook mixture, stirring constantly, over moderately low heat until curd is thick enough to hold marksof whisk and first bubble appears on surface, about 6 minutes. (You can make the curd 1 week ahead and chill it, covering its surface with plastic wrap.)

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    Tehina Recipe

    Filed under: Recipes — Tags: — Anna @ 12:00 am

    INGREDIENTS

  • 1/2 cup sesame paste
  • 1 cup water
  • juice of 2 lemons
  • 4 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • salt, to taste

    DIRECTIONS

    Place sesame paste in the bowl of a food processor with water, lemon juice, garlic cloves, and cumin. Pulse to combine, then process until the mixture has the consistency of thick cream. Transfer to a bowl and add salt to taste.


    Tehina will keep for at least a week, tightly covered in the refrigerator.

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