Day Recipe Food Community

March 19, 2008

Sweet Potato Pie Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:05 pm

Similar to pumpkin pie, but not quite as sweet. Serve with whipped cream, if you like.

Makes 8 servings.

INGREDIENTS

  • crust
  • 1 1/3cups all purpose flour
  • 1tablespoon sugar
  • 1/2teaspoon salt
  • 6tablespoons chilled unsalted butter, cut into small pieces
  • 2tablespoons chilled solid vegetable shortening, cut into small pieces
  • 3tablespoons (or more) ice waterfilling
  • 2large red-skinned sweet potatoes (yams; 13/4 pounds) 1cup (packed) golden brown sugar
  • 1cup whipping cream
  • 3large eggs
  • 1teaspoon vanilla extract
  • 3/4teaspoon ground cinnamon
  • 1/4teaspoon ground mace
  • 1/4teaspoon salt
  • 1large egg white, beaten to blend

DIRECTIONS For crust:
Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.

Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)

For filling:
Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.

Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.

Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)

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Nudies Recipe

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

Nudies? In Florentine dialect they’re called gnudi, nudies, poking fun at a dish from the Casentino, a neighboring area that makes their greens and ricotta gnocchi with the same filling Florentines use for ravioli. Nudies because they’re not wearing pasta. Pronounced YNOO-dees. Spinach is used in Florence but wild greens are common in the mountainous Casentino. And ravioli are stuffed with wild greens in many regional recipes. Use wild greens if you can get them, otherwise use chard or spinach, whichever is fresh and tender. Traditionalists may want to search for sheep’s milk ricotta, which yields richer results, but everyone else can get by with whole cow’s milk ricotta. Drain watery ricotta in a metal sieve for 30 minutes if necessary. Cooks in search of a labor-intensive experience can form nudies by hand, one at a time, or use the 2-spoon French quenelle method. I prefer to pipe the mixture from a plastic bag onto a floured countertop, sprinkle the blobs with flour, and lightly roll to form walnut-sized, roughly shaped balls. Serve the nudies with melted butter or tomato or meat sauce, sprinkled with Parmigiano, and baked in the oven to melt the cheese.

Makes 4-6 first course servings.

INGREDIENTS

  • 1 pound wild greens, swiss chard, or spinach to make 1 1/3 cups squeezed cooked greens
  • 5 quarts water
  • salt plus 1 teaspoon fine sea salt
  • 1 cup ricotta, drained in a metal sieve if watery
  • 1/2 cup grated parmigiano
  • 1 egg
  • a few gratings of nutmeg
  • flour to lightly coat nudies
    for the sauce:
  • 1/4 cup melted or 1/2 cup tomato sauce or 1/2 cup homemade meat sauce
    1/4 cup grated parmigiano-reggiano

    DIRECTIONS

    1. Toss the greens in a sinkful of warm water to clean. Rinse the greens until all grit and sand are removed. Dirty spinach may need more than one change of water. Lift the greens from the water and drain them in a colander. Remove any bruised leaves and thick stems.


    2. Bring 5 quarts of water to a boil in a larger pot. Salt the water, immerse the greens in boiling water, and cook, 3-5 minutes, or longer for some wild greens, until tender. Remove the greens with a slotted spoon, reserving water for poaching the nudies. Place the greens in a colander and run them under cold water to cool. Divide the cooked greens in three parts and squeeze between both hands to form balls and remove all excess water. Squeeze hard!


    3. Measure 1 1/3 cups of the cooked greens. Untangle the greens after measuring; they’ll be easier to process. Roughly chop the greens in a food processor. Add the ricotta, Parmigiano, egg, 1 teaspoon sea salt, and nutmeg and process to form a smooth paste.

    4. Transfer the paste to a pastry bag with a large tip or a medium-sized plastic bag with a 1/2-inch corner cut off.


    5. Sift a layer of flour onto a large clean surface and pipe the paste in blobs the size of a walnut, 2 inches apart. Sift another layer of flour over the blobs and delicately roll in the flour. Carefully toss each nudie from hand to hand to remove the excess flour.


    6. Bring the reserved cooking water to a boil and poach 8-9 nudies at a time, for 2-3 minutes or until they float to the surface of the water. Transfer with a slotted spoon to a large baking dish.


    7. Preheat the oven to 400°F. Drizzle the nudies with melted butter, or tomato or meat sauce, and sprinkle with grated cheese. Bake for 10-15 minutes or until lightly browned and cheese has melted and serve.

    Note: Nudies can be made a day in advance, up to step 6, and heated with the melted butter or sauce and cheese before serving.

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    • Cranberry and Dried-Cherry Relish Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:51 pm

    So good — and no cooking required. Prepare the relish at least a day ahead, and add more cardamom before serving if you’d like a stronger flavor.

    Makes 2 cups.

    INGREDIENTS

    • 112-ounce package fresh cranberries
    • 1cup dried tart cherries (about 5 ounces)
    • 1cup (packed) golden brown sugar
    • 1/2teaspoon ground cardamom

    DIRECTIONS Mix all ingredients in large bowl. Place half of mixture in processor. Using on/off turns, process until coarsely chopped. Transfer to medium bowl. Repeat with remaining ingredients. Chill at least 1 day and up to 2 days, stirring occasionally.

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    Isabelle’s Semolina Cake Recipe

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

    (Gâteau de Semoule d’Isabelle)

    A favorite on the Dugord farm in Normandy, this cake (which is really more of a pudding) wins with everyone. According to Isabelle Dugord, who convinced her grandmother to share the recipe, her family ate this all the time when she was growing up, and it’s still her preferred sweet. Isabelle works part-time at a day-care center and always has the children make this at least once while they’re with her. “It’s easy to make, healthy, and they all, down to the last child, just love it,” she said.


    It can be served hot, lukewarm, or chilled, and is best the day it is made.


    Raisins are traditional, though dates or figs are luscious, too.

    Makes 6 to 8 servings.

    INGREDIENTS

  • 3/4 cup (150 g) plus 6 tablespoons sugar
  • 1 teaspoon unsalted butter, melted
  • 3 large eggs
  • 4 cups (1 l) milk
  • 1 vanilla bean, split down its length
  • pinch of sea salt
  • 3/4 cup plus 1 tablespoon (120 g) semolina
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup (75 g) raisins

    DIRECTIONS

    1. Preheat the oven to 400°F (200 °C). Have ready a 6-cup (1 1/2 l) soufflé dish or charlotte mold.


    2. Make the caramel: Place the 6 tablespoons sugar in a small heavy saucepan over medium heat. It will gradually dissolve, and as it does so, swirl it around in the pan. When it is a pale caramel color, after 4 to 5 minutes, quickly pour it into the mold, swirling the mold so the caramel completely covers the bottom. Use the pastry brush to brush the sidesof the mold with the melted butter.


    3. Whisk the eggs in a small bowl until they are blended and set aside.


    4. Place the milk, 3/4 cup (150 g) sugar, and vanilla bean in a medium-size heavy saucepan. Stir, and heat over medium heat until the milk is steaming and small bubbles have formed around the edges. Immediately remove from the heat, cover and let infuse for 10 minutes. Then remove the vanilla bean, rinse it well, and reserve it for another use.


    5. Return the milk to medium heat, and when small bubbles have formed around the edges, add the salt and the semolina, lightly sprinkling the semolina over the milk and stirring constantly. Continue to stir constantly as the semolina cooks (it will thicken dramatically), until it has become like a paste, at least 10 minutes.


    6. Remove the semolina from the heat and whisk in the eggs until they are thoroughly combined. Then whisk in the nutmeg and stir in the raisins.


    7. Pour the mixture into the prepared mold and bake in the center of the oven until the cake is puffed and golden, 45 minutes.


    8. Remove the mold from the oven and let it cool for 10 minutes. Then unmold the cake onto a serving platter.


    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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    • Beef Short Ribs in Chipotle and Green Chili Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 2:43 pm

    Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.

    Makes 4 servings.

    INGREDIENTS

    • 1teaspoon salt
    • 1teaspoon freshly ground black pepper
    • 1teaspoon ground cumin
    • 1teaspoon chili powder
    • 1/2teaspoon ground coriander
    • 83-inch-long meaty beef short ribs2tablespoons olive oil
    • 1 1/2cups chopped onion
    • 6large garlic cloves, minced
    • 114-ounce can low-salt chicken broth
    • 1cup drained canned diced tomatoes
    • 1/4cup fresh lime juice
    • 1 1/2tablespoons chopped canned chipotle chilies*3large fresh anaheim (california) chilies, stemmed, seeded, cut into1/4-inch-thick rings
    • chopped fresh cilantro
    • lime wedges

    DIRECTIONS Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.

    Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.

    Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until saucecoats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)

    Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.

    *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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    Chocolate Fondue Recipe

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

    Makes 4-6 servings.

    INGREDIENTS

  • 1 cups premium cocoa powder (valrohna or scharffen berger), sifted
  • 1 1/4 cups spring water
  • 1 1/2 cups granulated sugar
  • 1/4 cup corn syrup
  • 1/2 cup plus 5 tablespoons heavy cream
  • 5 ounces 62% scharffen berger (premium semi-sweet chocolate), chopped pound cake and fruit (such as bananas, apples, strawberries, and plums), cut into bite sized pieces

    DIRECTIONS

    Sift the cocoa into mixing bowl and set aside.Place the water, sugar, and corn syrup into a pot and bring to boil.Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.Pour the cocoa powder into the solution and blend with a whisk until smooth.Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes.Remove from the heat and stir in chopped chocolate.Pour into fondue pot and keep warm.

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    • Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 9:35 am

    Active time: 45 min Start to finish: 1 hr

    Makes 24 hors d’oeuvres.

    INGREDIENTS

    • for trimming and cooking artichokes
    • 1lemon, halved, plus 1 tablespoon fresh lemon juice
    • 12baby artichokes (1 to 1 1/2 lb)
    • 1tablespoon all-purpose flour
    • 1tablespoon olive oil
    • 1tablespoon saltfor stuffing and frying artichokes
    • about 1 1/2 qt vegetable oil for deep-frying
    • 3oz pepper jack cheese, grated (3/4 cup)
    • 2large eggs, lightly beaten
    • 1cup fine fresh bread crumbs
    • 1/2teaspoon salt
    • 1/4teaspoon black pepperspecial equipment:a melon-ball cutter and a deep-fat thermometer

    DIRECTIONS Trim and cook artichokes:
    Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.

    Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.

    Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water.

    Trim remaining artichokes in same manner.

    Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.

    Add trimmed artichokes and simmer, partially covered, until just tender when pierced with a knife, 8 to 12 minutes. Drain in a colander, then invert onto paper towels to drain thoroughly. Pat dry.

    When artichokes are cool enough to handle, pull out all pointed inner leaves and scoop out fuzzy choke with melon-ball cutter.

    Stuff and fry artichokes:
    Heat 2 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 350°F.

    While oil is heating, stuff each artichoke with 2 packed teaspoons cheese, pressing leaves around cheese.

    Put eggs and bread crumbs in separate shallow bowls and divide salt and pepper between them, stirring them in. Dip each artichoke in egg, turning to coat and letting excess drip off, then in crumbs, turning to coat. Transfer to a tray.

    Fry artichokes in 2 batches (returning oil to 350°F between batches) until golden brown, about 2 minutes. Transfer artichokes as fried to paper towels to drain, then cut in half.

    Cooks’ notes:
    • Unless they are purplish in color, it’s not necessary to remove chokes from very small artichokes because they are edible at this stage. But removing them will create more room for cheese stuffing.
    • Artichokes may be stuffed, but not coated, 1 day ahead and chilled, covered. Bring to room temperature before frying.

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    Coriander Noodles with Carrots with Zucchini and Carrots Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 8:09 am

    Active time: 20 min Start to finish: 30 min

    Makes 4 main-course or 6 side-dish servings.

    INGREDIENTS

    • 1lb spaghetti
    • 1/4cup vegetable oil
    • 1/2teaspoon dried hot red pepper flakes
    • 2 1/2teaspoons ground coriander
    • 1 1/2teaspoons finely grated peeled fresh ginger
    • 1/4cup soy sauce
    • 1/4teaspoon salt
    • 1/2lb zucchini (1 medium), coarsely shredded
    • 1/2lb carrots (3 medium), coarsely shredded
    • 6scallions (1 bunch), thinly sliced diagonally
    • 1tablespoon asian sesame oil

    DIRECTIONS Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Drain in a colander, then rinse well under cold water and transfer to a large bowl.

    Heat vegetable oil with red pepper flakes in a small saucepan over moderate heat until hot, then whisk in coriander, ginger, soy sauce, and salt (sauce will sizzle). Add sauce to spaghetti along with remaining ingredients and toss until combined well. Serve at room temperature.

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    Shrimp Veracruz with Brown Rice, Corn, and Olives Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 6:08 am

    Make the components of this salad early in the day, then toss in the shrimp just before serving. (Buy cooked shrimp, if you like, to save a little time.) Offer cold Mexican beers and Margaritas alongside.

    Makes 8 servings.

    INGREDIENTS

    • 6cups water
    • 2cups uncooked long-grain brown rice
    • 1 1/2teaspoons salt
    • 10ounces frozen corn kernels, thawed
    • 6green onions, finely chopped
    • 1red bell pepper, finely chopped
    • 1green bell pepper, finely chopped
    • 3/4cup coarsely chopped pimiento-stuffed green olives1pound deveined peeled large shrimp
    • 116-ounce jar thick and chunky salsa (medium heat)
    • 1/3cup olive oil
    • 1tablespoon fresh lime juice
    • 1 1/2teaspoons ground cumin
    • 1teaspoon grated lime peellime wedges

    DIRECTIONS Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.

    Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)

    Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.

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    Fabio’s Tomato Aspic Recipe

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

    Fabio Picchi, owner and chef of the restaurant Cibrèo in Florence, cooks like a Florentine granny with a spicy palate. He takes full advantage of seasonal abundance from the Sant’ Ambrogio market next to his restaurant. Fabio’s recipes are wonderful but imprecise, quantities are vague, and I’ve got to pay strict attention so he doesn’t skip an ingredient or a step. His refreshing summery tomato aspic is simple and uses traditional ingredients in a novel way, creating a spicy tomato sauce with a wiggle, barely jelled, more fun than a formal aspic. Bright red, speckled with herbs, zapped with chili and garlic, Fabio’s appetizer is a far cry from the ladies-lunch image of conventional, transparent consomm&eacute aspics. Even my gelatin-hating husband and son love this dish. Double the extra virgin for more authentic Tuscan flavor.

    Makes 6 servings.

    INGREDIENTS

  • 1 1/2pounds plum tomatoes
  • 1 envelope unflavored gelatin
  • 3 tablespoons fresh minced basil or parsley or a combination of both
  • 3 garlic cloves, minced
  • 1 small, hot red pepper, minced or chili pepper flakes to taste
  • 1-1 1/2 teaspoons salt
  • 3 tablespoons extra virgin olive oil plus additional for garnish

    DIRECTIONS

    1. Split the tomatoes in half and squeeze the halves into a sieve over a small bowl to remove juice and seeds. Press the mixture in the sieve and reserve the liquid and the pulp.


    2. Puree the tomatoes in a food processor and pass through a food mill or strainer to remove the skins. (Or peel, seed, juice, and process tomatoes until smooth if you don’t have a food mill.) Add the reserved juice to the pulp and measure 2 1/4 cups of tomato.


    3. Sprinkle the gelatin over 1/4 cup tomato pulp in a medium-sized bowl, stir, and soak for 3 minutes. Heat 1/2 cup tomato pulp until boiling, add to the softened gelatin, and stir in to dissolve the gelatin. Add the rest of the tomato pulp, the basil, garlic, hot pepper, salt, and extra virgin olive oil. Divide the mixture into 6 lightly oiled 1/2-cup molds for at least 3 hours. unmold and top with a drizzle of extra virgin.

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