Day Recipe Food Community

August 31, 2008

Currant and Spice Oatmeal Cookies Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:16 pm

“I literally didn’t know how to boil an egg until I was in my 20s — when I tried to impress a guy by making dinner for him,” writes Sally Siegel of Pittsburgh, Pennsylvania. “I didn’t have much success with the dinner or the guy, but I regrouped and put together a repertoire of fairly elegant dishes I felt confident making. Over the years, my cooking style has become more casual; I make dishes that are not too demanding, but still special for company.”

Makes about 45 cookies.

INGREDIENTS

  • 2large eggs
  • 1 1/2teaspoons vanilla extract
  • 2/3cup dried currants 1 2/3cups all purpose flour
  • 1teaspoon baking soda
  • 3/4teaspoon salt
  • 3/4teaspoon ground cardamom
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground allspice
  • 1cup (2 sticks) unsalted butter, room temperature
  • 1 1/2cups (packed) dark brown sugar
  • 2cups old-fashioned oats

DIRECTIONS Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.

Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.

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Asian Chicken Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:03 pm

Active time: 40 min Start to finish: 40 min

Makes 4 to 6 servings.

INGREDIENTS

  • for vinaigrette
  • 1/4cup soy sauce
  • 2tablespoons seasoned rice vinegar
  • 2tablespoons vegetable oil
  • 1tablespoon asian sesame oil
  • 1tablespoon dijon mustard
  • 1tablespoon finely grated peeled fresh ginger
  • 1teaspoon dried hot red pepper flakesfor salad
  • 4cups coarsely shredded cooked chicken (about 1 lb)
  • 1/2lb napa cabbage, cut into 1-inch pieces (3 1/2 cups)
  • 1/4lb snow peas, cut diagonally into 1-inch pieces
  • 1seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces
  • 3scallions, finely chopped
  • 1/2cup chopped fresh cilantro

DIRECTIONS Whisk together all vinaigrette ingredients.

Toss salad ingredients with vinaigrette in a large bowl until combined well.

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Red Snapper with Cilantro, Garlic, and Lime Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:28 pm

The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian gremolata, which is made with parsley, lemon zest, and garlic.

Active time: 15 min Start to finish: 20 min

Makes 6 servings.

INGREDIENTS

  • 6(6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
  • 6tablespoons extra-virgin olive oil
  • 1teaspoon salt
  • 3/4teaspoon black pepper
  • 1/2cup finely chopped fresh cilantro
  • 1 1/2tablespoons minced garlic
  • 1 1/2tablespoons finely grated fresh lime zestaccompaniment:lime wedges

DIRECTIONS Preheat broiler and lightly oil a shallow baking pan (1 inch deep).

Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.

Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

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Chocolate-Chocolate Chip Cream Cake Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:00 pm

Make this showstopping dessert even more stunning by garnishing it with fresh raspberries and mint sprigs.

Makes 8 servings.

INGREDIENTS

  • 1 1/4cups cake flour
  • 1teaspoon baking soda
  • 1/4teaspoon salt
  • 3/4cup unsweetened cocoa powder
  • 1/2cup water1/4cup (1/2 stick) unsalted butter, room temperature
  • 2/3cup sugar
  • 2/3cup (packed) dark brown sugar
  • 2large eggs
  • 1/2cup plus 2 tablespoons buttermilk
  • chocolate-chocolate chip creamfrosting
  • white chocolate shavings and bittersweet (not unsweetened) or semisweet chocolate shavings

    DIRECTIONS

    Preheat oven to 350é Butter and flour sides of two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper; butter and flour parchment. Sift cake flour, baking soda and salt into medium bowl. Stir cocoa and 1/2 cup water in large bowl until very thick paste forms. Set aside.
    Beat unsalted butter, sugar and brown sugar in another medium bowl until well blended. Add eggs 1 at a time, beating well after each addition. Gradually add egg mixture to cocoa mixture, beating until mixture is smooth. Beat in dry ingredients alternately with buttermilk in 2 additions each, beating well after each addition.
    Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool cakes in pans on rack 15 minutes. Turn cakes out onto racks; peel off parchment. Cool completely. (Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.)
    Using serrated knife, cut each cake horizontally in half (layers will be thin). Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread generous 1/2 cup Chocolate- Chocolate Chip Cream Frosting over. Repeat layering 2 more times, using 1 cake layer and generous 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Sprinkle top with white and bittersweet chocolate shavings. Chill at least 1 hour and up to 6 hours. Slice cake.

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    • Grilled Charmoula Lamb Chops Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 5:58 pm

    This recipe makes more charmoula — a Moroccan herb and spice paste — than you’ll need. You can use the leftover to rub on chicken or salmon before grilling.

    Active time: 30 min Start to finish: 1 hr

    Makes 1 servings.

    INGREDIENTS

    • 1small onion, chopped
    • 1/2cup loosely packed fresh cilantro sprigs
    • 1/2cup loosely packed fresh flat-leaf parsley leaves
    • 2small garlic cloves, finely chopped
    • 1/4cup olive oil
    • 2teaspoons fresh lemon juice
    • 3/4teaspoon salt
    • 3/4teaspoon ground cumin
    • 1/2teaspoon sweet paprika
    • 1/8teaspoon cayenne
    • 2(1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed

    DIRECTIONS Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.

    While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

    Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.

    Cooks’ notes:
    • If you aren’t able to grill outdoors, chops can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat.
    • Charmoula keeps, its surface covered with plastic wrap, 1 week. It will lose its bright green color after a couple of days.

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    Blackberry Slump Recipe

    Filed under: Recipes — Tags: , , — Anna @ 5:47 pm

    Active time: 10 min Start to finish: 1 1/4 hr

    Makes 4 to 6 servings.

    INGREDIENTS

    • 4cups fresh blackberries (1 1/2 lb)
    • 1cup sugar
    • 1cup all-purpose flour
    • 1 1/2teaspoons baking powder
    • 1/4teaspoon salt
    • 3/4cup whole milk
    • 2tablespoons unsalted butter, meltedaccompaniment:vanilla ice cream

    DIRECTIONS Preheat oven to 375°F.

    Put berries in an ungreased 5- to 6-cup gratin dish or deep-dish glass or ceramic pie plate and sprinkle evenly with 3/4 cup sugar.

    Sift together flour, baking powder, salt, and remaining 1/4cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don’t worry if berries are not completely covered).

    Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.

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    Corn Flan Recipe

    Filed under: Recipes — Tags: , , — Anna @ 3:04 pm

    Active time: 30 min Start to finish: 1 1/2 hr

    Makes 8 side-dish servings.

    INGREDIENTS

    • 7large eggs
    • 1cup heavy cream
    • 2tablespoons pure maple syrup
    • 9slices firm white sandwich bread, crusts discarded and bread cut into 1-inch pieces (4 cups)
    • 1 1/2cups cooked corn (from 3 medium ears)
    • 2teaspoons finely chopped fresh tarragon
    • 1/2teaspoon salt
    • 1/4teaspoon freshly ground white pepper

    DIRECTIONS Preheat oven to 375°F.

    Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.

    Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes. Cool 10 minutes, then invert flan onto a plate. Cut crosswise into 8 slices.

    Cooks’ note:
    • Flan may be made 1 day ahead. Cool, uncovered, then chill, covered, in pan. Turn out onto a plate and reheat by steaming briefly in a covered steamer pot.

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    Apple and Dried Cranberry Pie Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 1:11 pm

    The cranberries add tartness, color and texture. Serve the pie with vanilla ice cream or sweetened whipped cream, if you like.

    Makes 8 servings.

    INGREDIENTS

    • crust
    • 2 1/2cups all purpose flour
    • 2tablespoons sugar
    • 1teaspoon salt
    • 1cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
    • 6tablespoons (about) ice water filling
    • 3 1/4pounds granny smith apples (about 8 medium), peeled, cored, cut into 1/3-inch-thick slices
    • 1/2cup dried cranberries
    • 1/4cup all purpose flour
    • 1/4cup (packed) dark brownsugar
    • 1tablespoon fresh lemon juice
    • 1/4teaspoon ground nutmeg
    • pinch of ground cloves3tablespoons unsalted butter, cut into 1/2-inch pieces, room temperature

    DIRECTIONS For crust: Blend flour, sugar and salt in processor. Add butter and process until mixture resembles coarse meal. Using on/off turns, blend in enough ice water by tablespoonfuls to form moist clumps. Gather dough together and divide into 2 pieces. Flatten into disks; wrap each disk in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)


    For filling: Position rack in bottom third of oven and preheat to 375°F. Combine apples, dried cranberries, flour,brown sugar, lemon juice, nutmeg and cloves in large bowl. Toss to blend.


    Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon filling into crust, mounding slightly in center. Dot with butter.Roll out second dough disk on floured surface to 13-inch round. Drape dough over filling. Trim dough overhang to 1/2 inch. Press top crust and bottom crust together at edge to seal. Fold edge under; crimp edge decoratively. Cut four 2-inch-long slits in top crust to allow steam to escape.


    Bake pie 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake pie until crust is golden, apples are tender and juices bubble thickly through slits, about 55 minutes longer. Cool pie on rack. Cut into wedges.

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    funny pets gallery

    Filed under: miscellaneous — Tags: , , , — admin @ 12:33 pm
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    Sour Cream Chocolate-Chip Cake Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:41 am

    Holidays in our home were strategic missions. We had a plan, everyone had a job, and in a perfect world, we would somehow deploy the food from a cleaned kitchen to a set table, complete with ice in glasses, by 5:30 p.m. Time was scarce. To compensate, my mom had a collection of simple coffee cakes that were quick, had enough chocolate to qualify as desserts in my family, and didn’t contain walnuts (as they bother her mouth).

    This was the first from-scratch cake she taught me. It’s good, easy, and practical, with chunks of chocolate and a sprinkling of spice.

    Makes 12 servings.

    INGREDIENTS

    • topping
    • 1 cup finely chopped pecans
    • 1/4 cup whole pecans
    • 1 12-ounce package of chocolate chips
    • 1/4 cup packed brown sugar
    • 2 teaspoons cinnamonbatter
    • 2 cups flour
    • 1 cup sugar
    • 1/2 cup (1 stick) butter
    • 2 eggs
    • 1 cup sour cream
    • 2 teaspoons vanilla
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon1/4 cup powdered sugar (optional)

    DIRECTIONS Preheat oven to 350°F. Butter a 10- to 12-cup Bundt pan; dust with flour.

    For topping:
    In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.

    For batter:
    Sift flour, baking powder, and baking soda into a medium bowl and set aside.

    Using an electric mixer, cream butter and sugar until completely blended.Beat in eggs and then sour cream until the mixture is creamy and smooth.Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Stir in the cinnamon and vanilla.Mix until batter is well blended.

    Sprinkle whole pecans on the bottom of the prepared pan.Evenly distribute 1/4 cup of topping in the pan.Fold the remaining topping into the batter until mixed well.Pour the batter into the pan, spread evenly, and bake 35-40 minutes.To test that the cake is done, insert a tester (I use a toothpick) into the center.If the cake is done, it will come out clean, without any batter sticking to it.

    Cool the cake for at least 20 minutes in the pan.Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.Invert the plate and pan at the same time and place on a flat surface.Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.Sprinkle with powdered sugar to decorate.

    Note: This cake freezes well and may be made up to two days in advance.

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