Day Recipe Food Community

October 5, 2008

Lamb and Yellow Split Pea Stew Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:38 pm

Khoresht Gheimeh

This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It’s a terrific main course, which she pairs with chelo (steamed rice with melted butter).

Active time: 30 min Start to finish: 2 hr

Makes 4 or 5 main-course servings.

INGREDIENTS

  • 1/2stick (1/4 cup) unsalted butter
  • 1lb boneless lamb shoulder or beef chuck, cut into 1/2-inch cubes
  • 1large onion, finely chopped
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 1/2teaspoon cinnamon
  • 1/4teaspoon freshly grated nutmeg
  • 2whole cloves
  • 1/4teaspoon turmeric
  • 2tablespoons fresh lime juice
  • 2 1/2cups water
  • 1/4cup yellow split peas (1 1/2 oz)
  • 1large russet (baking) potato
  • 2to 2 1/2 cups vegetable oil for frying

DIRECTIONS Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.

Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.

Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.

Fold fried potato into stew just before serving, or serve it on top.

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Catfish with Green Olives Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:15 pm

Active time: 15 min Start to finish: 25 min

Makes 4 servings.

INGREDIENTS

  • 1cup pimiento-stuffed green olives, drained, rinsed, and chopped
  • 2tablespoons extra-virgin olive oil
  • 1teaspoon finely grated fresh lemon zest
  • 3tablespoons chopped fresh flat-leaf parsley
  • 4(6-oz) catfish filletsaccompaniment:lemon wedges

DIRECTIONS Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.

Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet.

Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.

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Warm Cinnamon-Apple Tart with Currants Recipe

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

Sophistication in a snap. Purchased puff pastry takes most of the work out of making this beautiful tart.

4 servings
4 servings
4 servings

INGREDIENTS

  • 2tablespoons sugar
  • 3/4teaspoon ground cinnamon
  • 1sheet frozen puff pastry (half of 17.3-ouncepackage), thawed
  • 1egg, beaten to blend (for glaze)
  • 8tablespoons apricot preserves
  • 1golden delicious apple
  • (6 ounces), peeled, cored, very thinly sliced2tablespoons fresh lemon juice
  • 1 1/2tablespoons unsalted butterdried currants
  • vanilla ice cream

    DIRECTIONS

    Position oven rack in middle of oven and preheat to 400°F. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg glaze over 1-inch border of pastry on all sides. Fold 1-inch border over to form raised edge on all sides; press edge to adhere. Using sharp knife, make 1/2-inch-long cuts all around pastry edge, spacing 1/2 inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together. Brush pastry edge with some of egg glaze. Sprinkle cinnamon-sugar mixture over apples and pastry edge.


    Bake tart until apples are tender and pastry is brown, about 30 minutes. Transfer tart to rack.


    Meanwhile, mix remaining 1/4 teaspoon ground cinnamon, remaining 6 tablespoons apricot preserves, 2 tablespoons fresh lemon juice and 1 1/2 tablespoons unsalted butter in small sauce-pan. Stir apricot sauce over medium heat until melted and hot.


    Lightly dab some of apricot sauce over apples. Sprinkle with dried currants. Cut warm tart into 4 squares. Top each square with scoop of vanilla ice cream. Drizzle remaining apricot sauce over ice cream and serve.

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  • Whole-Wheat Crisps Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 5:34 pm

    Active time: 15 min Start to finish: 1 1/4 hr

    Makes 8 servings.

    INGREDIENTS

    • 1(22- to 24-inch) baguette (1 1/4 lb; preferably whole-wheat)
    • about 1/4 cup extra-virgin olive oil
    • kosher salt for sprinkling

    DIRECTIONS Preheat oven to 350°F.

    Cut bread on a long diagonal into 1/8- to 1/4-inch-thick slices with a serrated knife and arrange in 1 layer on 3 large baking sheets. Brush top of each slice with some oil.

    Bake slices 1 sheet at a time in middle of oven until golden and crisp, 15 to 17 minutes. Sprinkle toasts lightly with kosher salt and cool on sheets on racks.

    Cooks’ note:
    • Toasts can be made 1 week ahead and kept in an airtight container at room temperature.

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    Warm Almond Cakes with Grapes Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 1:49 pm

    We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.

    Active time: 15 min Start to finish: 45 min

    Makes 4 servings.

    INGREDIENTS

    • 1 1/2tablespoons cognac (optional)
    • 1cup seedless grapes, halved
    • 3/4cup whole blanched almonds (3 3/4 oz)
    • 1/2cup sugar
    • 1stick (1/2 cup) unsalted butter, softened
    • 3/4teaspoon vanilla
    • 2large eggs
    • 1/3cup all-purpose flour
    • 1/8teaspoon saltspecial equipment:4 shallow 1/3-cup gratin dishes (1/2 inch deep)

    DIRECTIONS Put oven rack in upper third of oven and preheat oven to 400°F.

    If using Cognac, toss grapes with it in a small bowl.

    Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.

    Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.

    Divide batter among gratin dishes and press grapes lightly into batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.

    Transfer cakes to a rack and cool slightly in dishes before serving.

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    Old-Fashioned Meatloaf for Two Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 12:47 pm

    This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes. The chili sauce is the American kind, not the Asian.

    Makes 2 servings.

    INGREDIENTS

    • 8 ounces ground chuck
    • 2 tablespoons grated onion
    • 2 tablespoons chopped parsley
    • 3 tablespoons chili sauce
    • 1 tablespoon worcestershire sauce
    • salt and pepper, to taste

    DIRECTIONS 1. Preheat the oven to 350°F. Place the chuck, onion, parsley, 2 tablespoons of the chili sauce, the Worcestershire, salt, and pepper in a bowl. Toss together lightly.

    2. Form the meat into a 5-inch by 3-inch oval loaf in a small baking pan. Spread the remaining tablespoon of chili sauce all over the surface of the meatloaf. Bake for 30 minutes, or until cooked through. Do not overbake.

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    Strawberry Shortbread Tarts Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:37 am

    If you bake the shortbread cookies ahead, these lovely individual tarts, topped with fresh berries and glazed with jelly, can be ready in minutes. An empty eight-ounce can of crushed pineapple makes a convenient cutter for the cookies. Serve some lightly whipped cream on the side, if you like.

    See how to roll out dough.

    Makes 8 servings.

    INGREDIENTS

    • 2/3cup all purpose flour
    • 1/4cup cornstarch
    • 1/4teaspoon baking powder
    • 1/4teaspoon salt
    • 10tablespoons (1 1/4 sticks) unsalted butter, room temperature
    • 1/3cup powdered sugar
    • 1teaspoon vanilla extract
    • 1teaspoon grated orange peel1/2cup (or more) currant jelly
    • 60(about) small strawberries (from about 4 baskets), stemmed

    DIRECTIONS Sift flour, cornstarch, baking powder and salt into medium bowl. Using electric mixer, beat butter, sugar, vanilla extract and orange peel in large bowl until fluffy. Add flour mixture and beat just until moist clumps form. Gather dough into ball; flatten into disk. Wrap and refrigerate until firm, at least 1 hour and up to 1 day.

    Preheat oven to 325°F. Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/4-inch-thick round. Using 3- to 3 1/4-inch cutter, cut out cookies. Transfer cookies to prepared baking sheet. Gather dough and reroll to 1/4-inch thickness; cut out more cookies. Bake until cookies are light brown at edges, about 15 minutes. Cool on sheet. (Can be made 1 day ahead. Store airtight at room temperature.)


    Whisk 1/2 cup currant jelly in small saucepan over low heat until melted and smooth. Place 8 shortbread cookies on plates; brush generously with currant jelly (reserve remaining cookies for another use). Brush bottom of 1 strawberry with currant jelly; set strawberry, currant jelly side down, in center of 1 cookie. Brush bottom of more strawberries with currant jelly and arrange around center strawberry. Brush top of all strawberries with currant jelly to glaze. Repeat with remaining cookies and strawberries. (Can be prepared 2 hours ahead. Let stand at room temperature.)

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    Chocolate-Mint Brownie Tart Recipe

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

    Easy and elegant. A store-bought pie crust is filled with brownie mix that has been given a lift with peppermint extract. Offer mint chip ice cream alongside, if you like.

    10 servings

    INGREDIENTS

  • 1refrigerated pie crust (half of 15-ounce package), chilled5tablespoons unsalted butter
  • 119- to 20-ounce box double chocolate brownie mix
  • 8tablespoons plus 4 teaspoons water
  • 1large egg
  • 1/2teaspoon peppermint extract3/4cup semisweet chocolate chips
  • 3/4cup white baking chipsfresh mint sprigs

    DIRECTIONS

    Preheat oven to 350°F. Unfold crust into 9-inch-diameter tart pan with removable bottom. Fold overhang in and press firmly to sides. Using fingertips, press sides up to form raised edge * inch above pan sides. Pierce crust all over with fork. Freeze 5 minutes. Bake crust until golden, about 22 minutes. Cool. Maintain oven temperature.


    Melt butter in heavy small saucepan over low heat; pour into large bowl. Add brownie mix, 5 tablespoons plus 1 teaspoon water, egg and peppermint extract; whisk to blend. Stir in packet of chocolate chips, if included in brownie mix.


    Spoon batter into crust. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Let stand on rack while preparing chocolate toppings.Whisk 3/4 cup semisweet chips and 2 tablespoons plus 2 teaspoons water in heavy small saucepan over low heat until melted and smooth. Remove from heat. Combine white baking chips with 1 tablespoon plus 1 teaspoon water in another heavy small saucepan. Whisk over low heat until melted and smooth. Remove from heat.


    Spoon melted semisweet chocolate by tablespoonfuls onto warm brownie in 7 or 8 pools, spacing evenly. Spoon melted white chips into remaining spaces to cover brownie. Using tip of knife, swirl chocolates. Let cool at room temperature in pan on rack until top is set, about 2 hours. (Can be made 1 day ahead. Cover; let stand at room temperature.) Remove tart pan sides. Garnish with mint.

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  • Valentine Chocolate-Cherry Ice Cream Bombe Recipe

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

    Impressive — and a breeze to put together. The bombe is just a layering of purchased ice cream, sorbet and cookies, and it’s topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy. For Valentine’s Day, dress up the dessert even more with chocolate curls and maraschino cherries. Begin preparing this a day ahead.

    12 to 16 servings

    INGREDIENTS

  • 116-ounce jar purchased hot fudge sauce
  • 112-ounce package semisweet chocolate chips
  • 3tablespoons water
  • 1/4cup brandy3pints cherry-vanilla ice cream with chocolate chunks or fudge flakes, slightly softened
  • 1 1/2pints chocolate sorbet or chocolate-cherry sorbet, slightly softened
  • 19-ounce package chocolate wafer cookies

    DIRECTIONS

    Stir first 3 ingredients in heavy mediumsaucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool.


    Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. Freeze 30 minutes. Fill hollow completely with sorbet; smooth top. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. Spread 1* cups fudge sauce over cookies. Overlap remaining cookies atop sauce. Cover; freeze bombe overnight. Cover and chill remaining sauce. (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.)


    Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce.

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