2008 October 10 | Day Recipe Food Community

October 10, 2008

Halibut and Roasted Potatoes, Orange, and Rosemary Recipe

Filed under: Recipes — Tags: Halibut, Potatoes044ange044, Recipe, Roasted, Rosemary — Anna @ 11:59 pm

Makes 4 servings.

INGREDIENTS

1/2cup chopped fresh italian parsley
1tablespoon minced orange peel
2teaspoons chopped fresh rosemary
3garlic cloves, minced
1 1/2pounds white potatoes, peeled, cut into 1/2-inch pieces
1 1/2tablespoons olive oil46-ounce halibut fillets (each about 1 1/4 inches thick) 1/2cup fresh orange juice
1tablespoon balsamic vinegar

DIRECTIONS Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl.Preheat oven to 450°F. Spread potatoes in 13x9x2-inch metal baking pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast potatoes until almost tender and golden brown, stirring occasionally, about 25 minutes.

Place halibut fillets atop potatoes. Sprinkle fish with salt and pepper. Roast until fish are opaque in center and potatoes are tender, about 15 minutes. Divide potatoes and fish among 4 plates.

Combine orange juice, vinegar, 2 tablespoons parsley mixture and remaining minced garlic clove in same baking pan. Set pan over 2 burners and boil until liquid is reduced to 1/3 cup, scraping up any browned bits, about 2 minutes. Season sauce with salt and pepper. Pour sauce over fish on each plate; sprinkle with remaining parsley mixture.

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Parsley Leaf Potatoes Recipe

Filed under: Recipes — Tags: Leaf, Parsley, Potatoes, Recipe — Anna @ 10:12 pm

A simple roast potato becomes a thing of beauty thanks to humble parsley.

Active time: 15 min Start to finish: 1 hr

Makes 8 to 12 servings.

INGREDIENTS

3/4stick (6 tablespoons) unsalted butter, melted
8russet (baking) potatoes (4 lb total; preferably organic), scrubbed
16fresh flat-leaf parsley leaves

DIRECTIONS Put oven rack in middle position and preheat oven to 450°F.

Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.

Cooks’ note:
Potatoes can be kept warm, turned cut sides up and loosely covered with foil, about 30 minutes.

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Baked Rigatoni with Pork Ragu and Almonds (pasta Chi Civa) Recipe

Filed under: Recipes — Tags: Baked, Chi, Civa, Pasta, Pork, Ragulmonds, Recipe, Rigatoni — Anna @ 6:00 pm

Pasta chi Civa is traditionally served during Carnilivari (Mardi Gras) in Polizzi Generosa to fortify the revelers.

Active time:1 3/4 hr Start to finish: 2 hr

Serves 6

INGREDIENTS

35-oz can italian plum tomatoes, including juice

1 medium onion, finely chopped

6 tablespoons extra-virgin

olive oil

3/4 lb ground pork

1 tablespoon tomato paste

1/4 cup water

2 teaspoons sugar

1/8 teaspoon cinnamon

1/2 teaspoon black pepper

3 tablespoons fine sea salt

1 1/8 cups whole almonds with skins (6 oz)

1/2 teaspoon almond extract

1/2 cup fresh bread crumbs

1 lb rigatoni

3/4 cup grated pecorino romano cheese (2 oz)special equipment: a food mill fitted with disk with smallest holes (1 mm)
garnish: 2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS

Work tomatoes with juice through food mill set over a large bowl, scraping pulp from underside into bowl. Discard seeds and other solids remaining in mill.

Preheat oven to 400°F.

Cook onion in 3 tablespoons oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened. Add pork and sauté over moderately high heat, stirring and breaking up lumps, until lightly browned, 3 to 5 minutes. Stir together tomato paste and water and stir into pork. Simmer until most of tomato paste is absorbed, about 2 minutes, then add tomatoes, sugar, cinnamon, pepper, and 1 tablespoon sea salt. Simmer, uncovered, stirring occasionally, until reduced to about 4 cups, about 30 minutes.

While pork ragù simmers, bring 6 quarts water to a boil with 2 tablespoons oil and remaining 2 tablespoons sea salt in an 8-quart pot for rigatoni.
Toast almonds in a shallow baking pan in middle of oven until fragrant and a few shades darker, 8 to 10 minutes. Immediately sprinkle nuts with extract, tossing. Cool and coarsely chop.

Reduce oven temperature to 375°F.

Stir together bread crumbs and remaining tablespoon oil in a small heavy skillet and cook over low heat, stirring, until deep golden, 10 to 15 minutes. Transfer to a small bowl.

Cook rigatoni in boiling water, stirring occasionally, until just al dente, then drain. Toss pasta with about 1/2 cup of liquid from ragù in a large bowl.
Spread a thin coating of rag‹ in bottom of a lightly oiled 13- by 9- by 2-inch baking dish, then spread half of rigatoni over it. Top with half of almonds, half of remaining rag&ugrave, half of bread crumbs, and half of cheese. Repeat layers with remaining ingredients and bake until edges are lightly browned, about 20 minutes.
Cooks’ note:
• The pasta is very flavorful, but there is less sauce than you might expect.

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Smoked Whitefish Gefilte Fish with Lemon-Horseradish Sauce Recipe

Filed under: Recipes — Tags: Fish, Gefilte, Horseradish, Lemon, Recipe, Sauce, Smoked, Whitefish — Anna @ 5:15 pm

These delicate fish dumplings are steamed and chilled between layers of cabbage leaves to keep them moist. Leftovers can be refrigerated for a couple of days.

Makes about 24 dumplings.

INGREDIENTS

gefilte fish
3/4cup thinly sliced peeled carrots
1/4cup matzo meal
2tablespoons olive oil
1cup chopped onion
1cup chopped green onions
4large eggs
1tablespoon fresh lemon juice1 1/2pounds mild white fish fillets (such as sole or flounder), cut into small pieces
2cups flaked smoked whitefish (about 8 ounces), carefully boned
3/4teaspoon salt
1/4teaspoon ground black pepper1large cabbage, separated into leavessauce
2garlic cloves
1/4cup prepared white horseradish
2tablespoons fresh lemon juice
1cup mayonnaisebutter lettuce leaves

DIRECTIONS For gefilte fish:
Cook carrots in pan of boiling salted water until very tender, about 8 minutes. Drain, reserving 1/2 cup cooking water in small bowl. Stir matzo meal into water; let stand 10 minutes. Place carrots in processor. Heat olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add green onions and stir 1 minute. Add onion mixture to carrots in processor. Add matzo meal mixture; blend until mixture is pureed and smooth. Using electric mixer, beat 3 eggs and lemon juice in large bowl until foamy and slightly thickened, about 4 minutes. Stir in mixture from processor; do not clean processor bowl.

Blend fish fillets, smoked fish, salt, and pepper in same processor bowl until fish is finely chopped. Add remaining egg and blend to coarse paste. Add fish mixture to matzo meal mixture and mix thoroughly. Cover and refrigerate until very cold, about 2 hours.

Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer.

Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

For sauce:
Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover; chill up to 1 day.

Line plates with lettuce leaves. Arrange 1 or 2 fish dumplings on each. Spoon lemon-horseradish sauce alongside.

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Roast Squabs with Porcini and Country Bread Salad Recipe

Filed under: Recipes — Tags: Bread, Country, Recipe, Roast, Salad, Squabs — Anna @ 12:55 pm

Active time: 1 3/4 hr Start to finish: 2 3/4 hr

Makes 6 servings.

INGREDIENTS

12garlic cloves, peeled
1tablespoon fine sea salt
1(10-inch) round or oval sourdough loaf (1 1/2 lb), crust discarded
9fresh porcini(cèpes; 3/4 lb), trimmed
3(1-lb) squabs
3large sprigs fresh thyme
3tablespoons garlic confit purée
6tablespoons strained duck fat (from garlic confit purée)
1/3cup loosely packed fresh flat-leaf parsley
1tablespoon fresh lemon juice, or to taste special equipment:kitchen string

DIRECTIONS Preheat oven to 450°F.

Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander. Blanch garlic in same manner 2 more times.

Cut bread into 1/4-inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes. Leave oven on.

Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.

Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities. Tie legs of squabs together with kitchen string and fold wings back.

Heat 2 tablespoons duck fat in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.

Add 1 1/2 more tablespoons duck fat to skillet and sauté porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 1 1/2 tablespoons duck fat to skillet for second batch). Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.

Put a 13- by 9-inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan. Roast squabs, carefully basting once with remaining tablespoon duck fat,15 minutes. Replace baking pan with skillet of bread salad, positioning it directly under birds. Roast squabs and bread salad until an instant-read thermometer inserted in fleshy partof a thigh (avoid bone) registers 155°F for medium meat and mushrooms in bread salad are tender, about 5 minutes. (If mushrooms are not tender, roast bread salad 5 to 8 minutes more.) Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.

Toss bread salad with parsley and lemon juice and serve with squabs.

Cooks’ notes:
• Squabs may be stuffed and tied 1 day ahead and chilled, covered. Pat dry just before browning.
• Bread may be toasted 2 days ahead, cooled completely, and kept in an airtight container at room temperature.

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Cider-Brined Pork Chops with Creamed Leeks and Apples Recipe

Filed under: Recipes — Tags: Brined, Chops, Cider, Creamed, Leekspples, Pork, Recipe — Anna @ 11:37 am

Brining the pork makes it especially juicy.

Makes 4 servings.

INGREDIENTS

4 1/4cups apple cider
3tablespoons coarse salt
6allspice berries
1bay leaf
410-ounce bone-in center-cut pork rib chops4tablespoons (1/2 stick) butter
5large leeks (white and pale green parts only), thinly sliced
1cup whipping cream1 1/2pounds granny smith apples, peeled, cored, halved, each half cut into 4 wedges
2tablespoons sugar
1/2cup chicken stock or canned low-salt chicken broth
1/3cup calvadosolive oil

DIRECTIONS Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)

Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes.Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickensslightly and apples are tender, stirring occasionally, about 5 minutes. Set aside.
Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.

Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

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Ham Mousse with Hollandaise Recipe

Filed under: Recipes — Tags: Ham, Hollandaise, Mousse, Recipe — Anna @ 10:05 am

Despite what you may think from looking at the ingredient list, this
mousse is not overly rich—the consistency is actually quite delicate. Pair the mousse with a green salad,
and you’ve got a terrific brunch
or light supper.

Active time: 40 min Start to finish: 2 1/2 hr

Makes 8 (first course) servings.

INGREDIENTS

2large eggs, separated
9oz cooked ham, trimmed and finely ground in a food processor (2 cups)
pinch of freshly grated nutmeg
pinch of white pepper
pinch of cayenne
1/2teaspoon salt
1cup chilled heavy cream
2tablespoons medium-dry sherrygarnish:watercress sprigsaccompaniment: hollandaisespecial equipment:an 8- by4- by 2 1/2-inch (1-quart)metal loaf pan

DIRECTIONS Preheat oven to 300°F.

Whisk yolks in a bowl, then whiskin ham, nutmeg, white pepper, cayenne, and salt.

Beat together cream and Sherry in another bowl with anelectric mixer until cream holds soft peaks, then fold into ham gently but thoroughly.

Beat egg whites with a pinch of salt in another bowl with cleaned beaters until frothy, then fold into ham gently but thoroughly.

Spread mousse in well-butteredloaf pan and bake, uncovered, ina hot water bath
in middle of oven until a toothpick inserted in center comes out cleanand mousse is firm to the touch,about 1 1/2 hours.

Transfer loaf pan to a rack and cool mousse 40 minutes. Run dull side ofa thin knife or a small spatula around edges and invert mousse onto a plate.

Cooks’ note:

• Mousse can be made 1 day ahead and chilled, covered loosely with plastic wrap.

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Kalua Pig Recipe

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

Active time: 45 min Start to finish: 5 1/4 hr

Makes about 10 cups

INGREDIENTS

1 large banana leaf

6-lb boneless pork shoulder boston roast (boston butt), cut across grain into 6 pieces

2 1/2 tablespoons coarse salt

2 1/2 tablespoons natural liquid smoke-flavoring

DIRECTIONS

Preheat oven to 500°F.

Lay 2 sheets of foil (each about 1‚ feet long) on a work surface with long sides overlapping by about 4 inches. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1‚ inches of water and cover pan tightly with more foil.

Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.

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Pear Charlottes with Chamomile Creme Anglaise Recipe

Filed under: Recipes — Tags: Charlottes, Cremenglaise, Pear, Recipe — Anna @ 8:28 am

Makes 8.

INGREDIENTS

raisins and pears
1/2cup water
1/4cup sugar
3/4cup golden raisins
1/4cup dark rum3tablespoons honey
1 3/4pounds firm but ripe bartlett pears (about 4 medium), peeled, cored, cut into 1/2-inch cubescustards
216-ounce brioche or egg bread loaves, crusts trimmed, bread cut into 1/3-inch-thick slices1 1/3cups heavy whipping cream
6tablespoons sugar
3large eggs
2tablespoons dark rum
2teaspoons vanilla extractchamomile crème anglaise

DIRECTIONS For raisins and pears:
Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat. Mix in raisins and rum. Let soak 1 hour. Drain raisins.

Meanwhile, heat honey in large nonstick skillet over medium heat. Add pears; sauté just until tender, about 2 minutes. Cool. Mix in raisins.

For custards:
Preheat oven to 350°F. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar. Place cups on baking sheet. Place 8 bread slices on work surface. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.

Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.

Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Warm in 350°F oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes.

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Older Posts »

Day Recipe Food Community

October 10, 2008

Halibut and Roasted Potatoes, Orange, and Rosemary Recipe

Parsley Leaf Potatoes Recipe

Baked Rigatoni with Pork Ragu and Almonds (pasta Chi Civa) Recipe

INGREDIENTS

DIRECTIONS

Smoked Whitefish Gefilte Fish with Lemon-Horseradish Sauce Recipe

Roast Squabs with Porcini and Country Bread Salad Recipe

Cider-Brined Pork Chops with Creamed Leeks and Apples Recipe

Ham Mousse with Hollandaise Recipe

Kalua Pig Recipe

INGREDIENTS

DIRECTIONS

Pear Charlottes with Chamomile Creme Anglaise Recipe

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