Day Recipe Food Community

October 7, 2008

Summer Vegetable Tart Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:05 pm

Sautéed vegetables are piled atop a creamy goat cheese-custard filling.

Makes 6 servings.

INGREDIENTS

  • crust
  • 1 1/2cups all purpose flour
  • 1/2teaspoon salt
  • 6tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 3tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
  • 4tablespoons (about) ice waterfilling and topping
  • 5ounces soft fresh goat cheese
  • 1/2cup whipping cream
  • 1/4cup sour cream
  • 1/8teaspoon salt
  • generous pinch of cayenne pepper
  • 3large eggs2tablespoons olive oil
  • 1small red bell pepper, stemmed, seeded, cut into 1/2-inch strips
  • 1/2medium fennel bulb, cored, cut lengthwise into 1/2-inch strips
  • 1small zucchini (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
  • 1small yellow squash (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
  • 1/2cup fresh corn kernels
  • 1tablespoon chopped fresh basil

DIRECTIONS For crust:
Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.)

Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.

Preheat oven to 400°F. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375°F.

For filling and topping:
Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend. Add eggs and whisk to blend. Pour into prepared crust. Bake until filling is set, about 20 minutes. Cool 10 minutes.

Meanwhile, heat oil in large skillet over medium heat. Add bell pepper and fennel and sauté until beginning to soften, about 4 minutes. Add zucchini, yellow squash, and corn; sauté until all vegetables are tender, about 12 minutes. Season with salt and pepper. Mound vegetables on top of tart and sprinkle with basil. Serve warm or at room temperature.

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Sesame Wonton Crisps Recipe

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

Active time: 30 min Start to finish: 30 min

Makes 40 crisps

INGREDIENTS

  • 1 cup sesame seeds, toasted
  • 1 tablespoon coarse salt
  • 1 teaspoon sugar
  • 1/2 teaspoon cayenne
  • 5 tablespoons water
  • 2 tablespoons cornstarch
  • 5 cups vegetable oil
  • 40 won ton wrappers

    DIRECTIONS

    Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.


    Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.

    Cooks’ note:
    • You can make crisps 3 days ahead and keep in an airtight container at room temperature.

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    • Orange, Grapefruit, and Grape Compote Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 5:26 pm

    Active time: 30 min Start to finish: 30 min

    Makes 6 servings.

    INGREDIENTS

    • 6navel oranges
    • 2large grapefruit
    • 6tablespoons sugar
    • 1/2lb seedless green grapes (1 1/3 cups), quartered lengthwise

    DIRECTIONS Finely grate zest from 2 oranges and 1 grapefruit into a small bowl and stir in sugar.

    Cut peel, including all white pith, from oranges and grapefruit with a sharp knife, then, working over a large bowl, cut segments free from membranes, letting segments fall into bowl. Squeeze enough juice from membranes to measure 1/2 cup, then add to citrus segments with grapes and 3 tablespoons citrus sugar. Toss fruit gently and serve with remaining sugar on the side.

    Cooks’ note:
    • Compote can be made 1 day ahead and chilled, covered. Keep remaining citrus sugar in a sealed plastic bag at room temperature.

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    Braised Chicken with Garlic and White Wine Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 3:50 pm

    The chicken is redolent of garlic, but not overly so; cooking the garlic cloves whole in their skins keeps the flavors in balance. What to drink: A spicy red from Spain’s Ribera del Duero region. Try the 2000 vintage from this appellation, known for its rich blends of Tempranillo, Cabernet, and Merlot.

    Makes 8 servings.

    INGREDIENTS

    • 23 1/2-pound whole chickens, each cut into 8 pieces
    • 5whole heads of garlic, cloves separated (about 70), unpeeled
    • 6tablespoons extra-virgin olive oil, divided
    • 2cups dry white wine
    • 6very large fresh thyme sprigs

    DIRECTIONS Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.

    Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.

    Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

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    Meringue Napoleons with Lime Ice Cream and Blackberries Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 2:27 pm

    This recipe yields more meringue squares than you’ll need for the ice cream–filled napoleons. The extras can replace any that break — and they also make a delicious snack.

    Active time: 1 3/4 hr Start to finish: 12 hr (includes making ice cream)

    Makes 6 servings.

    INGREDIENTS

    • for meringues
    • 3large egg whites
    • 1/8teaspoon salt
    • 3/4cup sugarfor blackberry sauce
    • 2cups blackberries (about 10 oz)
    • 2to 3 tablespoons sugarfor filling
    • lime ice cream
    • 1cup blackberries (about 5 oz) garnish:confectioners sugar and finely grated fresh lime zest
    • accompaniment:lightly sweetened whipped creamspecial equipment:parchment paper; 1 (5-inch) square of 1/8-inch-thick cardboard;a small metal offset spatula

    DIRECTIONS Make meringues:
    Preheat oven to 175°F and line 2 large baking sheets with parchment paper. Make a template for meringues. First, trace a 5-inch square from cardboard and cut to size. Then trace a 3-inch square in center, and cut out with X-Acto or utility knife.

    Beat whites with salt in a bowl with an electric mixer at medium-high speed until they just hold soft peaks. Gradually add half of sugar, beating at high speed, and continue to beat until whites hold stiff, glossy peaks. Fold in remaining sugar gently but thoroughly.

    Spread about 1 teaspoon meringue onto corners of each piece of parchment and turn paper over, pressing on corners to adhere parchment to baking sheets.

    Starting in 1 corner, place template flat against 1 baking sheet and spoon a heaping tablespoon meringue into center. Holding template down firmly, spread meringue evenly with offset spatula to fill opening, then gently lift template straight up from sheet to make a clean edge. Form 17 more meringues in same manner (9 per sheet), scraping excess meringue from template as necessary. Discard any leftover meringue.

    Bake in upper and lower thirds of oven until dry to the touch, very pale, and crisp, about 1 1/4 hours. Cool meringues on sheets 5 minutes, then carefully peel meringues from parchment and transfer to racks to cool.

    Make blackberry sauce:
    Purée berries with sugar (to taste) in a blender or food processor, then force through a fine sieve into a bowl to remove seeds.

    Assemble napoleons:
    Sprinkle 6 meringue squares with confectioners sugar. Put 1 unsugared meringue square on each of 6 plates and top with small scoops of ice cream and berries, then cover with a sugared meringue square. Spoon a dollop of whipped cream onto each napoleon and grate a bit of lime zest over top. Divide sauce among plates.

    Cooks’ notes:
    • Meringues (without confectioners sugar) can be made 4 days ahead and kept in an airtight container at room temperature.
    • Blackberry sauce can be made 1 day ahead and chilled, covered.

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    Golden Raisin and Apple Lattice Pie Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 2:19 pm

    Cool the apples thoroughly before filling the crust (warm apples could soften the lattice).

    Makes 8 servings.

    INGREDIENTS

    • crust
    • 1 1/2cups all purpose flour
    • 1/2cup cake flour
    • 1tablespoon plus 1 1/2 teaspoons sugar
    • 3/4teaspoon salt
    • 9tablespoons (1 stick plus1 tablespoon) chilled unsalted butter, cut into pieces
    • 3tablespoons chilled solid vegetable shortening, cut into pieces
    • 6tablespoons (or more) ice waterfilling
    • 3 1/4pounds golden delicious apples, peeled, quartered, cored, each quarter cut crosswise into1/4-inch-thick slices
    • 3tablespoons plus 2 teaspoons sugar
    • 3tablespoons unsalted butter, melted
    • 2teaspoons fresh lemon juice1cup golden raisins (about 5 ounces)
    • 2tablespoons (packed) dark brown sugar1large egg yolk beaten to blend with 1 tablespoon whipping cream(for glaze)

    DIRECTIONS For crust: Blend flour, cake flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle; wrap each in plastic and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)


    For filling: Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.


    Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.


    Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer crust to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11×7-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Press dough edge decoratively with fork to seal.


    Brush dough strips with egg glaze. Sprinkle strips with 2 teaspoons sugar. Bake 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer. Cool pie at least 2 hours. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Cool completely, then cover and store at room temperature.)

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    Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 12:43 pm

    Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

    Active time: 40 min Start to finish: 1 hr

    Makes 6 sandwiches.

    INGREDIENTS

    • 10cups water
    • 6skinless boneless chicken breast halves (2 1/2 lb)
    • 4large yellow bell peppers
    • 2/3cup blanched slivered almonds, toasted
    • 1garlic clove
    • 1 1/2tablespoons chopped fresh jalapeño including seeds
    • 1cup chopped fresh cilantro
    • 1/4cup mayonnaise
    • 3tablespoons fresh lime juice
    • 3tablespoons sour cream
    • 1teaspoon salt
    • 12slices good-quality whole-wheat sandwich bread

    DIRECTIONS Poach chicken:
    Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.

    Roast bell peppers:
    Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.

    When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.

    While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.

    Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

    Cooks’ notes:
    • Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.
    • Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered.
    • Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.

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    Sauteed Veal with Shrimp, Mushroom, and Brandy Cream Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 11:47 am

    “When it’s on the menu, I always order the sautéed veal with shrimp sauce at Kelsey’s Restaurant here in New Orleans,” writes Angela Stuck of Louisiana. “Can you get the recipe?”

    Makes 6 servings.

    INGREDIENTS

    • 6tablespoons (3/4 stick) unsalted butter
    • 1red onion, halved, thinly sliced
    • 8ounces shiitake mushrooms, stemmed, caps thinly sliced
    • 6tablespoons brandy
    • 1cup beef stock or canned beef broth
    • 1cup chicken stock or canned low-salt chicken broth
    • 1cup whipping creamall purpose flour
    • 64-ounce veal cutlets, each pounded to 1/4-inch thickness24uncooked shrimp, peeled, deveined

    DIRECTIONS Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion;sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.

    Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.

    Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

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    Chicken Stock Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:40 am

    Active time: 20 min Start to finish: 12 hr (includes chilling)

    Makes about 10 cups.

    INGREDIENTS

    • 1(3 1/2- to 4 1/2-lb) whole chicken, cut into 8 pieces
    • 2celery ribs, cut into 2-inch lengths
    • 2carrots, quartered
    • 2medium onions, left unpeeled, trimmed and halved
    • 6fresh parsley stems (without leaves)
    • 1bay leaf (not california)
    • 8black peppercorns
    • 4qt cold water
    • 1 1/2teaspoons salt

    DIRECTIONS Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.

    Remove chicken and reserve for another use. Pour stock through a fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables. Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock.

    Cooks’ note:
    • Stock can be chilled 3 days or frozen 1 month.

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    Flank Steak with Chimichurri Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:46 am

    Chimichurri is a thick herb sauce that in Argentina is typically served with steak.


    Active time: 10 min Start to finish: 30 min

    Makes 4 to 6 servings.

    INGREDIENTS

    • 1 1/2lb trimmed flank steak
    • 1 1/2teaspoons kosher salt
    • 1/2teaspoon ground cumin
    • 1/2teaspoon ground coriander
    • 1/4teaspoon black pepper
    • 1large garlic clove
    • 1 1/2cups fresh cilantro
    • 1 1/2cups fresh flat-leaf parsley
    • 1/4cup distilled white vinegar
    • 1/3cup olive oil
    • 1/4teaspoon cayenne

    DIRECTIONS Preheat broiler.

    Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepperin a small bowl and rub mixture onto both sides of steak. Broil steak ona broiler pan about 4 inches from heat6 minutes per side for medium-rare. Transfer to a cutting board andlet stand 5 minutes.

    Meanwhile, with motor running,add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining1/2 teaspoon salt, then pulse untilherbs are finely chopped.

    Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

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