Day Recipe Food Community

October 13, 2008

Apricot Butter Cookies Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:21 pm

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don’t give in to this urge — the cookies must go in the middle of the oven to cook through and brown evenly.

Active time: 1 hr Start to finish: 3 hr

Makes about 2 1/2 dozen cookies.

INGREDIENTS

  • 3/4cup dried apricots ( 1/4 lb; preferably california)
  • 2/3cup water
  • 3/4cup granulated sugar
  • 1tablespoon dark rum
  • 2 1/2cups all-purpose flour
  • 1teaspoon baking powder
  • 2sticks (1 cup) unsalted butter, softened
  • 1/4cup packed brown sugar
  • 1teaspoon vanilla
  • 1large egg
  • 1cup confectioners sugar
  • 2teaspoons fresh lemon juice

DIRECTIONS Simmer apricots, water, and1/4 cup granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by about half, 12 to 15 minutes. Remove from heat and add rum, then cool slightly. Purée in a food processor or blender until smooth (use caution when blending hot liquids).

Whisk together flour, baking powder, and a pinch of salt in a small bowl. Beat together butter, brown sugar, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 5 minutes. Beat in vanilla and egg. Add flour mixture and mix at low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 350°F.

Divide dough into 8 pieces. Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough. Form piece into an 8-inch rope (dough will be very soft). Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap. Pat rope into an 8- by 1 1/2-inch rectangle. Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart. Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pureé in trough. Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.

Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing. Drizzle icing over rectangles and cut diagonally into1-inch-thick strips. Let stand until icing is set, about 15 minutes.

Cooks’ note:
• Cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature 1 week.

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Crostini with Sun-Dried-Tomato Tapenade Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:40 pm

Makes about 36.

INGREDIENTS

  • 1cup pitted kalamata olives or other brine-cured black olives
  • 3/4cup drained oil-packed sun-dried tomatoes
  • 2/3cup olive oil
  • 1/4cup drained capers
  • 3/4teaspoon dried oregano1french-bread baguette, cut into 1/2-inch-thick slices
  • additional olive oil

DIRECTIONS Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)

Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

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Artichoke Caponata (capunata ‘i Cacuocciuli) Recipe

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

Sicilian caponata is a salad or side dish composed of several vegetables cooked separately and joined together by a sauce, often of tomato. Serve it as an antipasto or with grilled meat or fish.


To keep artichokes from browning as trim them, run a paring knife through a lemon before each cut. The juice on the knife acidulates the surface of the artichoke.


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

Serves 6

INGREDIENTS

  • for tomato sauce
  • 35-oz can italian plum tomatoes, drained
  • 2 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons sugar
  • 1/2 teaspoon dried basil
  • for vegetables
  • 6 oz large green olives
    with pits (20)
  • 3 lemons
  • 2 lb baby artichokes, about2 1/2 by 1 1/2 inches (20)
  • 1/3 cup extra-virgin olive oil
  • 4 celery ribs, halved crosswise
  • 2 tablespoons capers, rinsed
  • 1/4 cup red-wine vinegar

    DIRECTIONS

    Make tomato sauce:
    Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.


    Prepare vegetables:
    Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain.
    Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.


    Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes.
    While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.


    Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.

    Cooks’ note:
    • Caponata is best 1 day after it’s made. It keeps, covered and chilled, 1 week.

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    • Seared "marinated" Tuna with Black-olive Vinaigrette Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 5:25 pm

    (Thon Poêlé et “Mariné,”
    Vinaigrette d’Olives Noires)

    A sophisticated starter from chef Guy Savoy.

    Makes 6 servings.

    INGREDIENTS

    • 3tablespoons fresh lemon juice
    • 1/2cup plus 2 tablespoons olive oil
    • 1/4cup purchased black-olive puree 11-pound tail-end piece ahi tuna fillet french green lentilschopped fresh chives

    DIRECTIONS Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.

    Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.

    Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.

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    Turkey-Tomato Stew with Onions and Raisins Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:52 pm

    This is a kind of picadillo, a typical Spanish stew. It’s also a great way to use up the (usually) less popular dark meat from the turkey. Readily available pumpkin pie spice introduces a touch of sweetness — and makes a nice addition to the spice shelf. Accompany this dish with steamed rice, a basket of warm tortillas, and an arugula and red onion salad. For a Latin-style dessert, drizzle warm caramel sauce over caramel ice cream and top with some sliced bananas.

    Makes 6 servings.

    INGREDIENTS

    • 6tablespoons olive oil
    • 4cups chopped onions
    • 3cups 1/2-inch pieces cooked turkey (preferably dark meat)
    • 1 1/2tablespoons chili powder
    • 1tablespoon pumpkin pie spice
    • 214.5-ounce cans diced tomatoes with green peppers
    • 1cup water
    • 2/3cup raisins
    • 1/4cup apple cider vinegar

    DIRECTIONS Heat oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to soften, about 3 minutes. Add turkey, chili powder, and pumpkin pie spice. Sauté 3 minutes. Add tomatoes with juices, 1 cup water, raisins, and vinegar. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper and serve.

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    Spice-Crusted Pork Tenderloin with Andouille Sausage Gravy Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 3:15 pm

    Makes 4 servings.

    INGREDIENTS

    • 3tablespoons butter
    • 3tablespoons all purpose flour
    • 1/2cup minced red bell pepper
    • 1/4cup minced onion
    • 1 1/2cups canned low-salt chicken broth
    • 1/2cup 1/4-inch cubes andouille sausage* (about 2 ounces)
    • 1/4teaspoon cayenne pepper2tablespoons ground cumin
    • 2tablespoons ground coriander
    • 1teaspoon salt
    • 1/2teaspoon ground black pepper
    • 24ounces pork tenderloin, cut into 4 pieces
    • 3tablespoons olive oil
    • 2tablespoons minced fresh parsley

    DIRECTIONS Preheat oven to 400°F. Melt butter in heavy small saucepan over medium-low heat. Add flour; cook until mixture is dark golden brown, stirring frequently, about 20 minutes. Add bell pepper and onion; sauté 3 minutes. Gradually whisk in broth. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season with salt and pepper.

    Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in spices. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160°F, about 10 minutes. Transfer to cutting board. Let stand 5 minutes. Slice pork 1/2 inch thick. Divide among 4 plates. Rewarm gravy. Mix in parsley. Pour gravy over pork and serve.

    * Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

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    Espresso-ganache Tartlets Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:37 am

    These ultra-rich and sophisticated chocolate tartlets are served at Bittersweet Pastry Shop.

    Makes 6 servings.

    INGREDIENTS

    • crust
    • 1/2cup (1 stick) unsalted butter, room temperature
    • 1/4cup sugar
    • 1large egg
    • 1 1/2cups all purpose flour
    • 1/4teaspoon baking powder
    • 1/8teaspoon saltganache filling
    • 1/4cup hot water
    • 1tablespoon instant espresso powder
    • 3/4cup whipping cream
    • 2tablespoons sugar
    • 10ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

    DIRECTIONS For crust: Using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder, and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes.
    Preheat oven to 350°F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.

    For filling: Mix 1/4 cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.

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    Soy-Ginger Beef and Noodle Salad with Peanut Dressing Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 9:46 am

    Freezing the steak for about 30 minutes makes it much easier to slice; using a grill pan is the simplest way to cook the slices.

    Makes 6 servings.

    INGREDIENTS

    • dressing
    • 1 1/4cups boiling water
    • 3tea bags of chinese black tea
    • 2/3cup smooth peanut butter
    • 1/4cup soy sauce
    • 2tablespoons fresh lime juice
    • 1/4teaspoon cayenne pepper
    • 1cup chopped watercress
    • 1/2cup chopped fresh mintbeef
    • 5tablespoons soy sauce
    • 2tablespoons unseasoned rice vinegar
    • 1tablespoon minced peeled fresh ginger
    • 1tablespoon honey
    • 1teaspoon dried crushed red pepper
    • 1teaspoon ground cumin
    • 11 1/4- to 1 1/2-pound top sirloin steak, cut crosswise into 1/4- to1/3-inch-thick slices; slices then cut into 3-inch stripssalad
    • 3/4pound linguine
    • 1tablespoon oriental sesame oil
    • 212-ounce cucumbers, peeled, halved lengthwise, seeded
    • 8large green onions, halved lengthwise, cut on diagonal into1-inch lengths
    • 1bunch fresh mint
    • 1bunch watercress
    • 1/2cup roasted salted peanuts, coarsely chopped
    • lime wedges

    DIRECTIONS For dressing:
    Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.

    For beef: Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.

    For salad:
    Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.

    Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.

    Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.

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    Pecan Waffles with Caramelized Bananas Recipe

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

    Active time: 35 min Start to finish: 35 min

    Serves 4

    INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup pecans, toasted and finely chopped
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 stick unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3 large firm-ripe bananas
  • 3/4 cup sugar
    special equipment: a well-seasoned or nonstick standard waffle iron
    accompaniment: warm honey

    DIRECTIONS

    Preheat oven to 250°F and preheat waffle iron.
    Whisk together flour, pecans, baking powder, baking soda, and salt. Stir in buttermilk, 6 tablespoons butter, and egg until smooth (batter will be thick). Spoon batter into waffle iron, using half of batter for 4 (4-inch) standard waffles and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner.


    Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 tablespoons butter in a large nonstick skillet over moderately high heat until foam subsides, then saut
 bananas, starting with cut sides down and turning once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet and cool slightly.


    Put 4 waffles on 4 plates and divide bananas among them. Top bananas with remaining waffles.

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    • Chocolate Stout Cake Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 8:05 am

    “I am a lifelong chocoholic and have eaten many a piece of chocolate cake,” writes Elizabeth Means of Williamsburg, Massachusetts. “Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful.”

    The dark beer known as stout gives this cake an intense, not-too-sweet flavor.

    Makes 12 servings.

    INGREDIENTS

    • cake
    • 2cups stout (such as guinness)
    • 2cups (4 sticks) unsalted butter
    • 1 1/2cups unsweetened cocoa powder (preferably dutch-process)4cups all purpose flour
    • 4cups sugar
    • 1tablespoon baking soda
    • 1 1/2teaspoons salt
    • 4large eggs
    • 1 1/3cups sour creamicing
    • 2cups whipping cream
    • 1pound bittersweet (not unsweetened) or semisweet chocolate, chopped

    DIRECTIONS For cake:
    Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

    Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

    For icing:
    Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

    Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

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