Day Recipe Food Community

October 4, 2008

Mozzarella in Carrozza Recipe

Filed under: Recipes — Tags: , , — Anna @ 7:58 pm

Active time: 20 min Start to finish: 20 min

Makes 24 hors d’oeuvres.

INGREDIENTS

  • 12slices firm white sandwich bread
  • 1/4cup drained bottled capers, chopped
  • 6oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
  • 1/4cup all-purpose flour
  • 2large eggs
  • 2tablespoons milk
  • 1tablespoon unsalted butter
  • 2tablespoons olive oil

DIRECTIONS Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.

Coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.

Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.

Cut sandwiches into quarters and serve immediately.

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Havlah Ice Cream Torte Recipe

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

You’ll find halvah—Middle Eastern sesame seed candy—in the refrigerated deli case at the supermarket.

8 to 10 servings

INGREDIENTS

  • 30chocolate wafer cookies (about2/3 of 9-ounce package), broken
  • 3tablespoons chilled unsalted butter, cut into 1/2-inch pieces
  • 3tablespoons (packed) golden brown sugar
  • 3cups coarsely crumbled vanilla-flavor halvah (about 12 ounces)
  • 3pints (6 cups) vanilla ice cream, softened slightly

    DIRECTIONS

    Preheat oven to 375°F. Blend cookies, butter and sugar in processor until cookies are finely ground. Add 1 1/2 cups halvah and blend in, using on/off turns. Sprinkle 1 1/4 cups crumb mixture over bottom of 9-inch-diameter glass pie dish. Press remaining crumb mixture firmly over bottom and halfway up sides of 9-inch-diameter springform pan. Bake until crumb mixture in pie dish and crust in pan begin to puff, about 10 minutes. Cool crumb mixture and crust completely.


    Spread 1 1/2 pints ice cream evenly on cooled crust in springform pan. Sprinkle with 1 cup crumbled halvah. Spread remaining ice cream over. Break up crumb mixture from pie dish. Sprinkle evenly over ice cream; press to adhere for top crust. Sprinkle with remaining 1/2 cup crumbled halvah. Cover; freeze torte until firm, at least 3 hours and up to 5 days.

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    • Stuffed Squid Recipe

    Filed under: Recipes — Tags: , , — Anna @ 1:51 pm

    Culinary archaeologists Susan Lord and Danilo Baroncini named their cookbook Pani Caliatu (available from Kitchen Arts & Letters in New York), for the traditional Aeolian twice-dried bread. For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is often sold cleaned and in parts, be sure to get one set of tentacles per squid body to ensure that there will be enough stuffing.

    Active time: 45 min Start to finish: 1 1/4 hr

    Makes 4 first-course servings.

    INGREDIENTS

    • 8(5- to 6-inch-long) cleaned squid with tentacles (1 1/2 lb total), rinsed
    • 6tablespoons extra-virgin olive oil
    • 1(14- to 15-oz) can stewed tomatoes, puréed in a blender or food processor
    • 15fresh basil leaves
    • rounded 1/4 teaspoon fine sea salt
    • 1/2teaspoon black pepper
    • 1oz finely grated aged pecorino cheese (1/2 cup)
    • 1/2cup finely ground fresh bread crumbs (from an italian loaf)
    • 1/4cup chopped fresh flat-leaf parsley
    • 4garlic cloves, minced
    • 2large eggs, lightly beatenspecial equipment:8 wooden picks

    DIRECTIONS Finely chop tentacles. Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté tentacles, stirring, until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl and cool.

    Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.

    While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sautéed tentacles, and remaining 1/4 teaspoon pepper. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly. Weave a wooden pick horizontally across wide opening of each squid to seal. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)

    Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks and serve squid with sauce.

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    Steamed Couscous with Toasted Pumpkin Seeds Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 11:13 am

    Steaming couscous may be a bit more time-consuming than the usual boiling method, but we feel the results are well worth it. Steaming makes the grains fluffier and much more tender. You’ll need a bowl-shaped steamer, such
    as a basket steamer, or you could set
    a metal sieve into the saucepan.

    Active time: 15 min Start to finish: 50 min

    Makes 6 servings.

    INGREDIENTS

    • 2 1/4cups couscous
    • 1cup water
    • 1/2cup green (hulled)pumpkin seeds
    • 1/2teaspoon fennel seeds
    • 2tablespoons olive oil

    DIRECTIONS Soak couscous in water to cover10 minutes, then drain. Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes.Transfer couscous to a bowl andfluff with a fork. Pour 1 cup water over couscous and season with salt. Let stand, uncovered, 10 minutes.


    While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and
    beginning to pop, 4 to 5 minutes.Season with salt.


    Return couscous to steamer and steam, tightly covered, 20 minutes more. Transfer couscous to bowl and toss with pumpkin and fennel seeds.


    Cooks’ notes:
    • If you’re using the sieve steaming method or if your steamer doesn’t have a tight seal, cover pot with a kitchen towel, then with the lid.


    •After first steaming and addition of water to bowl, couscous may stand, coveredand chilled, up to 1 day.

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    Frozen Milk Chocolate and Amaretto Mousse Pie Recipe

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

    8 to 10 servings

    INGREDIENTS

  • crust
  • 26chocolate wafer cookies
  • 1/4cup (1/2 stick) unsalted butter, melted
    filling
  • 9ounces milk chocolate, finely chopped
  • 1/3cup amaretto
  • 1/4cup light corn syrup1 1/2cups chilled whipping cream

    DIRECTIONS

    for crust: Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.


    for filling: Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature.
    Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.

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    • Provencal Fish Stew with Rouille Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 8:42 am

    The bouquet garni for this stew includes orange peel (use a vegetable peeler to make wide strips) and some of the wispy fronds from the top of the fennel bulb that goes into the soup.

    Makes 4 servings.

    INGREDIENTS

    • 1/4cup mayonnaise
    • 1garlic clove, minced
    • pinch of cayenne peppermediterranean bouquet garni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)
    • 3tablespoons olive oil
    • 1 3/4cups chopped fresh fennel bulb (from 1 large)
    • 1cup thinly sliced leek (white and pale green parts only)
    • 1/2cup dry white wine
    • 1/4teaspoon saffron threads
    • 3cups low-salt chicken broth
    • 1 1/2pounds halibut fillets, cut into 1-inch pieces41-inch-thick baguette slices

    DIRECTIONS Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill rouille. (Can be prepared 1 day ahead.)

    Place fennel fronds, thyme sprigs, and orange peel on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add fennel bulb and leek and sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes. Add fish and simmer until opaque in center, about 5 minutes.

    Meanwhile, preheat oven to 375°F. Brush baguette slices with remaining 1 tablespoon oil. Arrange on baking sheet. Bake until golden brown, about 8 minutes. Spread rouille on toasts. Ladle stew into wide soup bowls, top with toasts, and serve.

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    Orange Shallot Mayonnaise Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 7:46 am

    Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.

    Active time: 15 min Start to finish: 1 1/4 hr (includes chilling)

    Makes about 1 cup.

    INGREDIENTS

    • 1to 2 navel oranges
    • 3tablespoons finely chopped shallot
    • 2/3cup mayonnaise
    • 1/2teaspoon fresh lemon juice
    • 1/8teaspoon black pepper

    DIRECTIONS Finely grate 1 teaspoon zest from an orange, then squeeze enough juice to measure 5 tablespoons.

    Boil 4 tablespoons orange juice with shallot in a very small heavy saucepan over moderate heat, stirring occasionally, until juice is almost evaporated, 4 to 5 minutes. Transfer shallot to a bowl to cool, then stir in zest, mayonnaise, lemon juice, pepper, and remaining tablespoon orange juice. Chill, covered, 1 hour (for flavors to develop).

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    Angel Biscuits Recipe

    Filed under: Recipes — Tags: , , — Anna @ 6:34 am

    Traditional biscuits are so intimidating to novices in part because most recipes require you to make them at the last minute. I wanted to come up with something anyone can do, and this is it. The yeast makes the day! The dough is easy to work with, and both dough and baked biscuit can be made ahead.

    Makes 20 to 25 (2 1/2-inch) or 50 to 75 (1 1/2-inch) biscuits.

    INGREDIENTS

    • 1 package active dry yeast
    • 1/4 cup sugar
    • 3 tablespoons warm water (105°f. to 115°f.)
    • 1 teaspoon baking soda
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 7 cups all-purpose or cake flour
    • 1 cup vegetable shortening
    • 2 cups buttermilk

    DIRECTIONS Dissolve the yeast and a pinch of sugar in the warm water. Into a large bowl sift the baking soda, baking powder, salt, and the remainder of the sugar, with 6 cups of the flour. Cut the shortening into the dry ingredients with two forks, a pastry cutter, or your fingers until the size of garden peas. Add the yeast mixture to the buttermilk and stir into the flour mixture until all the flour is barely moistened to make a sticky dough. Cover with plastic wrap and refrigerate overnight or up to a week before using.


    When ready to cook, preheat the oven to 425°F.


    Place about 1 cup additional flour on the work surface. Place the sticky dough on top of the flour and sprinkle with more flour. Pat out into a round 1/3 inch thick and then fold over to a height of 2/3 inch. Using a 2 1/2-inch biscuit cutter, cut out the biscuits. If you desire a 1 1/2-inch round, make the dough thinner—a total of 1/2 inch. Place the biscuits, their sides touching, on the baking sheet. Bake 10 to 12 minutes, until lightly tinged with brown.


    The biscuits can be kept frozen up to 3 months.


    Shopping Tip

    Even all-purpose flours vary considerably, according to the brands and the geographic location. Soft wheat flour, sold primarily in the South, and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads. There can be a variation of a half cup per pound of flour according to the type of flour.

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    California Walnut Pie with Orange and Cinnamon Recipe

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

    This delicious dessert uses the Easy Pie Crust.

    Makes 8 servings.

    INGREDIENTS

    • 1 easy pie crust
    • 3large eggs
    • 1cup light corn syrup
    • 1/2cup sugar
    • 1/2cup (1 stick) unsalted butter, melted
    • 1teaspoon grated orange peel
    • 1teaspoon ground cinnamon
    • 1teaspoon vanilla extract
    • 1 1/2cups coarsely chopped walnuts

    DIRECTIONS Preheat oven to 400°F. Refrigerate pie crust 15 minutes.


    Whisk eggs in medium bowl until well blended. Add corn syrup, sugar, melted butter, orange peel, cinnamon and vanilla and whisk until smooth. Stir in walnuts. Pour walnut filling into chilled crust. Bake pie 10 minutes. Reduce oven temperature to 350°F. Continue baking pie until puffed and set in center when dish is gently shaken, about 40 minutes longer. Cool pie completely on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.) Cut pie into wedges and serve.

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    Mashed Potatoes and Turnips with Horseradish Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 5:20 am

    Active time: 30 min Start to finish: 1 hr

    Makes 6 servings.

    INGREDIENTS

    • 2 1/2lb yellow-fleshed potatoessuch as yukon gold
    • 3lb turnips or rutabagas, peeled and cut into 2-inch pieces
    • 6tablespoons unsalted butter, softened
    • 2tablespoons horseradish cream or drained bottled horseradish, or to taste
    • 2to 4 teaspoons sugar
    • 1/2cup chopped fresh flat-leaf parsley

    DIRECTIONS Cover potatoes with salted cold waterby 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.

    While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).

    Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.

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