Day Recipe Food Community

October 12, 2008

Crunchy Pear Salsa Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:49 pm

Makes about 3 cups.

INGREDIENTS

  • 38-ounce firm but ripe bosc pears, peeled, cored, finely chopped
  • 1/2cup finely chopped white onion
  • 1/2cup chopped fresh cilantro
  • 1/4cup chopped fresh mint
  • 1/4cup fresh lime juice
  • 1large serrano or jalapeño chili with seeds, minced
  • 1teaspoon sugar

DIRECTIONS Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

Market Tip: Mexican limes, sold at Latin American markets and some supermarkets, are especially good in this recipe because they are sweeter and more fragrant than Persian limes (the more familiar variety). Mexican limes are also referred to as Key limes, which are available at Melissa’s (melissas.com; 800-588-0151).

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Penne with Chicken, Squash, Broccoli Rabe and Caramelized Onion Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:33 pm

Makes 4 servings.

INGREDIENTS

  • 1tablespoon extra-virgin olive oil
  • 1large red onion, halved lengthwise, cut into thin wedges
  • 2cups 1/2-inch pieces peeled seeded butternut squash
  • 3/4cup canned low-salt chicken broth
  • 1pound roast chicken breast halves, torn into bite-size pieces 8ounces penne pasta
  • 1bunch broccoli rabe, thick stems discarded, cut into 1-inch pieces

DIRECTIONS Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.


Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.

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Thai-Curry Seafood Stew Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:27 pm

Round out this menu with a salad of snow peas, cherry tomatoes, and bean sprouts dressed with a rice-wine vinaigrette. For dessert, sliced kiwis splashed with rum would be good. Look for the curry paste, coconut milk, fish sauce, and jasmine rice in the Asian foods section of your supermarket.

Makes 4 servings.

INGREDIENTS

  • 1tablespoon thai red curry paste
  • 2 1/2cups canned unsweetened coconut milk
  • 1cup water
  • 1 1/2cups purchased broccoli slaw
  • 1/2pound uncooked shrimp, peeled, deveined
  • 1/2pound sea scallops
  • 1pound mussels, scrubbed
  • 1/2cup chopped fresh basil
  • 2tablespoons fresh lime juice
  • 2tablespoons fish sauce (nam pla; optional)2cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

DIRECTIONS Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.

Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

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Sesame Crusted Chicken Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:59 pm

Active time: 10 min Start to finish: 35 min

Makes 6 servings.

INGREDIENTS

  • 6skinless boneless chicken breast halves (1 1/2 lb total)
  • 2large egg whites
  • 1 1/4teaspoons salt
  • 1cup sesame seeds (4 1/2 oz)
  • 1/3cup vegetable oil

DIRECTIONS If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.

Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

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Sticky Buns Recipe

Filed under: Recipes — Tags: , , — Anna @ 6:01 pm

Makes 12 large buns

INGREDIENTS

  • for dough
  • 1 2/3 cups warm milk (105°f)
  • 4 1/2 teaspoons active dry yeast
  • (2 packages, 1/4 ounces each)
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon salt
  • 6‚ cups all-purpose flour
  • for walnut filling
  • 1 cup walnuts (4 oz), finely chopped
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon cinnamon
  • 3 tablespoons unsalted butter, melted
  • 2 cups golden raisins
    for glaze
  • 2 oz cream cheese, softened
  • 2 1/2 cups confectioners sugar, sifted
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla

  • DIRECTIONS

    Make dough:
    Mix milk, yeast, and sugar in a standing electric mixer fitted with whisk attachment until combined well. Let stand until foamy, about 5 minutes.


    Add butter, eggs, salt, and 3 cups flour and beat until smooth. Fit mixer with dough-hook attachment and, with mixer on medium-high speed, gradually knead in remaining 3 1/2 cups flour, occasionally scraping down side of bowl with a rubber spatula, until dough is smooth and elastic, about 6 minutes.


    Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.Make walnut filling while dough is rising:
    Stir together walnuts, sugars, and cinnamon. Shape, fill, and bake buns:
    Punch down dough, then halve it. Pat each piece into a flat rectangle and cover 1 piece with plastic wrap. Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick). Brush top with half of melted butter and sprinkle evenly with half of filling and raisins. Roll up, beginning with a short side, to form a 13-inch log and press seam to seal. Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan. Make 6 more buns in same manner and let buns rise 30 minutes.
    Preheat oven to 350°F.


    Bake buns in middle of oven until golden brown, about 40 to 45 minutes.


    Make glaze while buns bake:
    Beat together glaze ingredients with an electric mixer until smooth.


    Cool buns in pan on a rack 15 minutes, then spoon glaze evenly over warm buns.Cooks’ note:
    • Yes, we mean 1 tablespoon, not 1 teaspoon, of salt for the dough; with 6 1/2 cups of flour, it is needed.

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    • Eggs, Caramelized Onion, and Pancetta on Pitas Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 5:46 pm

    Active time: 45 min Start to finish: 1 hr

    Serves 4

    INGREDIENTS

  • 1/4 lb sliced pancetta or bacon, chopped
  • 1 1/2 lb onions, thinly sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 4 (7-inch) pita pockets, halved horizontally
  • 2 tablespoons olive oil
  • 4 large eggs

    DIRECTIONS

    Cook pancetta in a large nonstick skillet over moderate heat, stirring, until crisp, about 4 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet, reserving remaining fat. Add onions to skillet with salt and pepper to taste and cook over moderate heat, stirring occasionally and adding some of reserved fat if onions are sticking, until golden brown, about 20 minutes. Remove from heat and stir in parsley.


    Preheat oven to 400°F.


    Divide pitas, cut sides up, between 2 shallow baking pans and brush with oil. Season with salt and pepper and bake in upper and lower thirds of oven until golden and slightly crisp, about 7 minutes.


    Remove 1 pan of pitas from oven and set aside. Top remaining pitas with onions (about 1/2 cup each), covering pitas. Form a well (with sides about 1/2 inch high) in center of onions to hold egg. Crack an egg into each and bake in middle of oven until whites are set, about 12 minutes. If desired, reheat plain pita toasts in oven until hot. Top eggs with pancetta and bake until yolks are cooked to desired doneness, about 3 to 5 minutes more. Top eggs with pitas to make sandwiches and cut into wedges if desired.

    Cooks’ note:
    • Serving the eggs with runny—not fully cooked—
    yolks may be of concern if salmonella is a problem inyour area.

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    • Gnocchi with Gorgonzola Sauce Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 4:09 pm

    (Les Gnocchi au Gorgonzola)

    Makes 8 (first-course) servings.

    INGREDIENTS

    • 2 1/4pounds russet potatoes
    • 1large egg
    • 2cups all purpose flour
    • 1teaspoon salt
    • 1/2teaspoon ground black pepper
    • 1/8teaspoon ground nutmeg1cup whipping cream
    • 3cups crumbled gorgonzola cheese (about 13 ounces)
    • chopped fresh chives
    • grated parmesan cheese (optional)

    DIRECTIONS Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.

    Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter.
    Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.

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    Lemon-Pistachio Crunch Cake Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:14 pm

    Lemon curd separates the layers of this fine-crumbed, very-special-occasion cake. Get started at least one day ahead: The frosting base and lemon curd must chill overnight before using. For the frosting, high-quality white chocolate (such as Lindt or Perugina) works best.

    Makes 12 servings.

    INGREDIENTS

    • curd
    • 8large egg yolks
    • 3/4cup sugar
    • 1/2cup fresh lemon juice
    • 1/2cup (1 stick) unsalted butter, cut into 1/2-inch cubes
    • 2tablespoons (packed) grated lemon peel
    • 1/8teaspoon saltpistachio crunch
    • 2/3cup sugar
    • 1/4cup (1/2 stick) unsalted butter
    • 1/4cup water
    • 1/2teaspoon baking soda
    • 1cup natural unsalted pistachios (about 5 ounces) frosting
    • 2 1/2cups chilled whipping cream, divided
    • 8ounces high-quality white chocolate, chopped
    • 1/8teaspoon saltcake
    • 3 1/2cups cake flour
    • 4teaspoons baking powder
    • 3/4teaspoon salt
    • 1 1/4cups (2 1/2 sticks) unsalted butter, room temperature
    • 2cups sugar, divided
    • 1tablespoon vanilla extract
    • 2teaspoons grated lemon peel
    • 1 1/2cups whole milk
    • 8large egg whites

    DIRECTIONS For curd:
    Whisk all ingredients in heavy medium saucepan to blend. Cook over medium-low heat until curd thickens and candy thermometer registers 170°F, stirring constantly, about 7 minutes (do not boil). Pour curd into small bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3 days.

    For pistachio crunch:
    Place large sheet of foil on work surface; butter foil. Combine sugar, butter, and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and butter melts, occasionally brushing down sides of pan with wet pastry brush. Increase heat to medium-high and boil until syrup is medium amber color, stirring constantly, about 12 minutes. Remove from heat. Immediately add baking soda (mixture will foam up), then nuts and stir to blend well. Spread nut mixture onto prepared foil, separating nuts. Cool completely. Chop crunch into 1/4- to 1/3-inch pieces. (Can be made 2 days ahead. Store airtight at room temperature.)

    For frosting:
    Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and salt; stir until smooth. Transfer frosting base to bowl. Cover; chill overnight.

    For cake:
    Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 3/4 cups sugar, beating until well blended. Beat in vanilla and lemon peel. Beat in flour mixture alternately with milk in 3 additions each. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Divide batter among prepared pans.

    Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

    Using serrated knife, cut off mounded tops of cake layers to level. Place 1 cake layer on platter, trimmed side up. Spread with half of lemon curd. Top with second cake layer, trimmed side up. Spread with remaining lemon curd. Top with third cake layer, trimmed side down.

    Whisk remaining 1 3/4 cups chilled cream into frosting base to loosen. Using electric mixer, beat until frosting holds stiff peaks. Spread frosting over top and sides of cake. Chill until frosting is firm, at least 3 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)

    Press crunch lightly into frosting on sides and top edge of cake. (Can be prepared 1 hour ahead and refrigerated.)

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    Vanilla Bean Ice Cream Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:02 pm

    This ice cream explodes with twice the vanilla flavor of store-bought varieties.

    Makes 1 quart to serve 8.

    INGREDIENTS

    • 3 cups heavy cream
    • 1 cup milk
    • 1/2 cup granulated sugar
    • 2 vanilla beans, split in half lengthwise
    • 1 tablespoon pure vanilla extract
    • 4 egg yolks

    DIRECTIONS 1. Combine the cream, milk, sugar, vanilla beans, and extract in a saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from the heat. Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods.

    2. Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture. Continue to whisk until smooth.

    3. Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil. Strain mixture into a bowl. Cool to room temperature, then freeze in an ice cream maker according to manufacturer’s instructions.

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    Anadama Rolls Recipe

    Filed under: Recipes — Tags: , , — Anna @ 2:32 pm

    Legend has it that these cornmeal and molasses rolls are named for a New England fisherman’s curse on his wife: “Anna, damn her!” Regardless of what she may have done to upset her spouse, she was a great baker.

    Makes about 18 rolls.

    INGREDIENTS

    • 1cup whole milk
    • 1cup water
    • 2teaspoons salt
    • 1/2cup yellow cornmeal
    • 1/3cup mild-flavored (light) molasses
    • 6tablespoons (3/4 stick) unsalted butter1/2cup warm water (105°f to 115°f)
    • 1envelope dry yeast
    • 5 1/2cups (about) unbleached all purpose flour2teaspoons sesame or poppy seeds

    DIRECTIONS Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.


    Pour 1/2 cup warm water into small bowl; sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface; knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball.Coat large bowl with 1 tablespoon butter. Add dough to bowl and turn to coat dough with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.


    Punch down dough. Cover dough with plastic wrap; let stand 10 minutes.
    Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes.
    Position rack in center of oven and preheat to 400°F. Melt 2 tablespoons butter in small saucepan over medium heat. Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.) Serve warm.

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