Day Recipe Food Community

October 1, 2008

Eastern Shore Crab Imperial Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:37 pm

On Maryland’s Eastern shore, watermen make a living pulling the “beautiful swimmers” (blue crabs) out of Chesapeake Bay. This recipe was given to me many years ago by a waterman’s wife — pre-food-processor.

Note: This one’s for the mini food processor because amounts are small.

Makes 6 servings.

INGREDIENTS

  • 1 pound lump crabmeat, bits of shell and cartilage removed
  • 2 slices firm-textured white bread
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • pinch ground hot red pepper (cayenne)
  • 2/3 cup mayonnaise (use light, if you like)
  • 1/2 teaspoon dry mustard

DIRECTIONS 1. Preheat the oven to 400°F. Lightly coat 6 large scallop shells
with nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin
pan or shallow casserole; set aside. Place the crab in a medium-size mixing
bowl and set aside also.

2. Tear the bread into small chunks, letting them drop into a mini food
processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses,
reduce to moderately coarse crumbs. Drizzle the melted butter over all and
pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine.
Tip onto a piece of wax paper and reserve.

3. Add the parsley, salt, black pepper, and cayenne to the processor (no need
to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley
is coarsely chopped.

4. Add the mayonnaise and mustard and churn until smooth, about 5 seconds.
Scoop on top of the crab and toss lightly to mix.

5. Mound the crab mixture in the scallop shells or spread evenly in the au
gratin dish, and scatter the buttered crumbs on top.

6. Bake uncovered on the middle oven rack until bubbling and touched with
brown, 12 to 15 minutes.

7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted
asparagus spears also make a delicious accompaniment.

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Tiramisu Parfaits with Toasted Almonds Recipe

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

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

Makes 6

INGREDIENTS

  • 1/2cup coffee liqueur
  • 1/2cup water
  • 1/4cup dark corn syrup
  • 2tablespoons instant espresso powder or coffee powder
  • 2tablespoons plus 3/4 cup powdered sugar18-ounce package cream cheese, room temperature
  • 1 1/2cups chilled whipping cream
  • 112-ounce purchased pound cake, cut crosswise into 12 slices
  • unsweetened cocoa powder
  • 1/2cup sliced almonds, toasted

    DIRECTIONS

    Combine 1/2 cup coffee liqueur, 1/2 cup water, 1/4 cup dark corn syrup, 2 tablespoons instant espresso powder and 2 tablespoons powdered sugar in small bowl. Blend well.


    Combine 5 tablespoons espresso syrup, 1/2 cup powdered sugar and 8 ounces cream cheese in large bowl. Using electric mixer, beat until smooth and fluffy. Beat 1 1/2 cups chilled whipping cream and remaining 1/4 cup powdered sugar in another large bowl until stiff peaks form. Fold whipped cream into cream cheese mixture. Place 1 pound-cake slice in bottom of each of 6 parfait glasses or wine goblets, tearing and pressing pound cake to fit. Drizzle 1 tablespoon espresso syrup over each. Spread 1/3 cup cream cheese filling over each. Repeat layering with remaining pound cake, espresso syrup and cream cheese filling. Sift unsweetened cocoa powder generously over parfaits. Cover parfaits and refrigerate at least 6 hours or overnight. Top parfaits with toasted sliced almonds and serve.

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  • Fresh Pasta Squares Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 4:47 pm

    It’s important to make this tender fresh pasta into pansoti as soon as you have cut the dough into squares: The squares dry out quickly and become difficult to seal.

    Active time: 1 hr Start to finish: 2 hr

    Makes about 24 (3 1/2-inch) squares.

    INGREDIENTS

    • 1cup cake flour (not self-rising)
    • 1/4cup all-purpose flour plus additional for kneading
    • 1/2teaspoon salt
    • 2large egg yolks
    • 1 1/2tablespoons extra-virgin olive oil
    • 4tablespoons waterspecial equipment:a pasta maker

    DIRECTIONS Make dough:
    Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand 1 hour.

    Roll out dough:
    Set smooth rollers of pasta machine at widest setting. Cut dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.

    Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. Cut rolled-out dough into 31/2-inch squares. Gather trimmings into a ball and wrap in plastic wrap. Transfer squares to a wax-paper-lined baking sheet and cover with plastic wrap. Roll out and cut remaining dough in same manner, then repeat with trimmings.

    Cooks’ note:
    • Pasta dough, though best used immediately, can be made (but not rolled out) 1 day ahead and chilled, wrapped in plastic wrap. Bring dough to room temperature before rolling out.

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    Ding Dong Eight-Alarm Chili Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 1:41 pm

    ’80S THE COSBY SHOW

    In the well-appointed Huxtable kitchen (“The Drum Major” first aired on February 4, 1988), Cliff explains to his family why it’s essential to wait three days before eating his famous chili: “If you tasted this on the first day, you’d say, ‘What can did this come out of?’
    If you tasted this on the second day, you’d say, ‘Oh my goodness, somebody’s grandmother got up off her chair and just took this to the mountain!’ But on the third day you don’t even have to taste it. You just walk by the pot and something says, ‘Hey, come here!’” Although this chili can be eaten the same day it’s made, it really does taste better if you wait another day or two.

    Active time: 1 3/4 hr Start to finish: 6 1/2 hr (plus 1 to 2 days for flavors to develop)

    Makes 8 servings.

    INGREDIENTS

    • 2oz dried ancho chiles (4 large), stemmed and seeded
    • 6large garlic cloves, 3 of them finely chopped
    • 1tablespoon salt, or to taste
    • 1 1/2tablespoons ground cumin
    • 1 1/2tablespoons chili powder (not pure chile)
    • 4lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
    • 3to 4 tablespoons vegetable oil
    • 1(28- to 32-oz) can whole tomatoes in juice
    • 1/4cup canned chipotle chiles in adobo
    • 1/2cup coarsely chopped fresh cilantro
    • 1 1/2lb white onions, chopped (4 cups)
    • 1tablespoon dried oregano (preferably mexican), crumbled
    • 1to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
    • 1(12-oz) bottle beer (not dark)
    • 2cups water
    • 2 1/2cups cooked pinto beans (optional; 30 oz), rinsed if cannedaccompaniments:cubed avocado; chopped white onion; shredded cheddar; chopped fresh cilantro; sour cream

    DIRECTIONS Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.

    While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

    Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

    Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

    Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.

    Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)

    Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

    Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

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    Poached Pears with Star Anise Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:00 am

    At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

    6 servings

    INGREDIENTS

  • 2cups ruby port
  • 2/3cup sugar
  • 1/2cup water
  • 4whole star anise*
  • 3firm bosc pears, peeled, halved, coredvanilla ice cream

    DIRECTIONS

    Combine Port, sugar, 1/2 cup water and star anise in heavy large saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 10 minutes. Add pears; simmer until tender and liquid is reduced to thin syrup, turning pears occasionally, about 25 minutes. Cool pears in syrup. (Can be prepared 2 days ahead. Cover and refrigerate.)


    Slice pears and fan on plates. Drizzle syrup over. Spoon ice cream alongside.


    *Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

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  • Apricot, Berry, and Jicama Salad with Honey-Lime Dressing Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 7:43 am

    The flavors of this salad go well with honey-glazed grilled chicken or pork chops.

    Makes 6 servings.

    INGREDIENTS

    • 8ounces apricots or nectarines, halved, pitted, cut into 1/2-inch pieces
    • 11-pint basket strawberries, hulled, cut into 1/2-inch pieces
    • 11/2-pint basket fresh blueberries
    • 11/2-pint basket fresh raspberries
    • 1 1/2cups 1/2-inch pieces peeled jicama
    • 2teaspoons minced seeded jalapeño chili
    • 3tablespoons fresh lime juice
    • 3tablespoons honey
    • 1tablespoon vegetable oil
    • 2tablespoons roasted salted sunflower seeds

    DIRECTIONS Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.

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    Spiced Apple Cake Recipe

    Filed under: Recipes — Tags: , , — Anna @ 6:32 am

    Active time: 20 min Start to finish: 1 1/2 hr

    Makes 2 (9-inch) cakes, serving 16.

    INGREDIENTS

    • 1cup dried currants
    • 1/3cup brandy
    • 3cups all-purpose flour
    • 2teaspoons groundcinnamon
    • 2teaspoons groundallspice
    • 1/2teaspoon ground cloves
    • 1 1/2teaspoons baking soda
    • 1/2teaspoon salt
    • 1stick (1/2 cup) unsalted butter, softened
    • 1/2cup vegetable shortening
    • 2cups sugar
    • 3large eggs
    • 1teaspoon vanilla
    • 2cups plain applesauce

    DIRECTIONS Preheat oven to 325°F. Grease2 (9-inch) cake pans and line bottoms with wax paper or parchment paper. Grease paper and dust pans with flour, knocking out excess.


    Heat currants and brandy in a small heavy saucepan over low heatuntil currants are plumped, about3 minutes, then cool.


    Sift together flour, cinnamon, allspice, cloves, baking soda, and salt.


    Beat together butter, shortening, and sugar in a large bowl with an electric mixer until combined well, then beat in eggs and vanilla. With mixer at low speed, alternately beat in flour mixture and applesauce in 3 batches. Fold in currants with brandy remaining in pan.


    Divide batter between cake pansand bake in middle of oven untila tester inserted in center comesout clean, about 45 minutes.


    Cool cakes in pans on a rack15 minutes. Invert onto rack and coolto warm or room temperature.


    Cooks’ note:
    • Cakes keep, covered, at cool room temperature 4 days.

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    Spicy Pico De Gallo Recipe

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

    Makes about 2 1/2 cups

    INGREDIENTS

  • 1pound plum tomatoes, seeded, chopped
  • 1cup chopped onion
  • 6tablespoons (packed) chopped fresh cilantro
  • 1/4cup fresh lime juice
  • 2large garlic cloves, minced
  • 1 1/4tablespoons minced seeded jalapeño chilies

    DIRECTIONS

    Combine all ingredients in medium bowl; toss to blend well. Season to taste with salt and pepper. Let stand at least 30 minutes for flavors to develop.

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