Day Recipe Food Community

October 14, 2008

Broiled Chicken Wings with Spicy Apricot Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:56 pm

Active time: 15 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

  • 4 1/2lb chicken wings (18 to 20), wing tips cut off and discarded
  • 1tablespoon vegetable oil
  • 1/2teaspoon black pepper
  • 2 1/4teaspoons salt
  • 1cup apricot preserves
  • 1/2cup fresh lime juice
  • 1garlic clove, smashed
  • 1/2teaspoon ground cumin
  • 1/2teaspoon cayenne

DIRECTIONS Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.

Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.

While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.

Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving.

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Roast Pork Tenderloins with Cranberry-Port Sauce Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 7:56 pm

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

Makes 8 servings.

INGREDIENTS

  • 3tablespoons butter
  • 2cups chopped onions
  • 4garlic cloves, minced
  • 3teaspoons grated orange peel
  • 1 1/2teaspoons dried sage leaves
  • 5 1/2teaspoons dried thyme
  • 2cups canned low-salt chicken broth
  • 1 1/2cups cranberry juice cocktail
  • 2cups fresh or frozen (unthawed) cranberries (about 8 ounces)
  • 1/2cup sugar
  • 1/4cup tawny port
  • 1tablespoon cornstarch1 1/2teaspoons salt
  • 1 1/2teaspoons ground black pepper
  • 31-pound pork tenderloins, excess fat trimmed
  • 3tablespoons vegetable oil

DIRECTIONS Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)

Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.

Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.

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Baked Salmon with Cranberry-Thyme Crust Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:57 pm

Accompany this colorful dish with rice pilaf and baby peas with pearl onions. The kicker: spice bars and orange slices.

Makes 4 servings.

INGREDIENTS

  • 46- to 7-ounce salmon fillets
  • 3/4cup panko (japanese breadcrumbs) or fresh breadcrumbs
  • 1/4cup dried cranberries, chopped
  • 1/4cup chopped green onion
  • 3tablespoons butter, melted
  • 2tablespoons chopped fresh thyme
  • 2teaspoons grated lemon peel

DIRECTIONSPreheat oven to 375°F. Oil baking sheet. Sprinkle salmon with salt and pepper. Place skin side down on sheet. Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining melted butter. Bake until topping is golden and salmon is just opaque in center, about 20 minutes.

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Rosaura’s Festive Salad Recipe

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

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.

Active time: 2 hr Start to finish: 2 hr

Serves 12

INGREDIENTS

  • for vinaigrette
  • 1 tablespoon soy sauce
  • 1/3 cup cider vinegar
  • 1 teaspoon chicken bouillon granules
  • 1 1/2 tablespoons chopped fresh tarragon or
    1 1/2 teaspoons dried
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh chives
  • 1/2 cup safflower oil1 cup vegetable oil
  • 2 cups (1/3-inch cubes) firm white sandwich bread
  • 2 bunches spinach (1 1/2 lb), stems discarded and leaves cut crosswise into 1/2-inch strips
  • 1 1/2 lb red cabbage, finely shredded
  • 1/2 medium jícama (3/4 lb), cut into veryfine julienne
  • 3 medium raw beets, peeled and cut intovery fine julienne
  • 1 medium red onion, halved lengthwise, very thinly sliced lengthwise, and soaked in cold water 20 minutes1/2 cup chopped candied citron or candied pineapple (4 oz)
  • 3/4 cup puffed amaranth seeds (optional)

    DIRECTIONS

    Make vinaigrette:
    Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.


    Make salad:
    Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.


    Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette. Sprinkle with remaining croutons and amaranth seeds.

    Cooks’ notes:
    • We used a Japanese slicer, set at 1/16 inch, to shredthe cabbage and slice the onion, j‭cama, and beets. Wethen cut the j‭cama and beet slices into julienne strips by hand.
    • The vegetables and vinaigrette may be prepared 1 day ahead and chilled separately in plastic bags. The croutons are best made the day of the party.

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    • Chocolate Brownie Cookies Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 1:21 pm

    These are one of my signature cookies. They taste like miniature brownies — but oh, the texture! They’re reminiscent of a meringue, with a soft, chewy, fudgy center and a crisp exterior that crackles appealingly. Since these cookies are smaller and less dense, they have an elegance that brownies lack. And they don’t require the same commitment as a big, gooey bar. I can never eat just one of these. They are also a particular favorite of Gramercy Tavern owner Danny Meyer, who can’t eat just one, either!

    Makes 5 dozen cookies.

    INGREDIENTS

    • 1/4 cup all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/8 teaspoon salt
    • 2 large eggs
    • 2/3 cup sugar
    • 1/2 tablespoon brewed espresso
    • 1 teaspoon vanilla extract
    • 2 tablespoons unsalted butter
    • 5 ounces extra-bittersweet chocolate, chopped
    • 2 ounces unsweetened chocolate, chopped
    • 3/4 cup mini chocolate chips

    DIRECTIONS 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

    2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

    3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.

    4. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.

    5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

    6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.

    Variation
    Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.

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    Norwegian Butter Cookies Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 12:44 pm

    Spritz

    Makes about 6 dozen cookies.

    INGREDIENTS

    • 3 1/2cups all-purpose flour
    • 1/2teaspoon baking powder
    • rounded 1/2 teaspoon salt
    • 3sticks (1 1/2 cups) unsalted butter, softened
    • 1cup sugar
    • 1 1/2teaspoons vanilla extract
    • 1/2teaspoon almond extract
    • 1large egg, lightly beatenspecial equipment:a cookie press fitted with a star, bow, circle, or ribbon plate*

    DIRECTIONS Preheat oven to 350°F.

    Sift together flour, baking powder, and salt.

    Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed untiljust combined.

    Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer’s instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner.

    Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.

    Cooks’ notes:
    • If you don’t have a cookie press, you can form dough into 1 1/2-inch balls, then flatten to 1/3 to 1/2 inch thick with back of a fork, making a crosshatch design on top of cookies.
    • Cookies keep in an airtight container at room temperature 3 weeks.

    * Available at cookware shops and Williams-Sonoma (800-541-1262).

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    Mashed Potatoes Recipe

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

    Active time: 10 min Start to finish: 35 min

    Serves 6

    INGREDIENTS

  • 2 1/2 lb yukon gold potatoes(about 5 large), peeled andquartered
  • 1/4 cup nonfat sour cream
  • pinch of freshly grated nutmeg

    DIRECTIONS

    Cover potatoes with salted water and boil until tender, about 20 minutes. Drain in a colander set over a bowl, reserving cooking liquid, and return potatoes to pot. Mash potatoes with 1 1/4 cups cooking liquid and sour cream. Season with nutmeg and salt and pepper.

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    • Wild Mushroom and Leek Galettes Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 4:26 am

    Offer a small salad of baby greens with a shallot and tarragon vinaigrette.

    Makes 4 servings.

    INGREDIENTS

    • 13/4-ounce package dried chanterelle mushrooms4tablespoons (1/2 stick) butter
    • 1/2cup minced leek (white and pale green parts only)
    • 1large shallot, chopped
    • 6ounces portobello mushrooms, stems and gills removed, caps finely chopped
    • 1/2cup dry white wine
    • 6tablespoons fresh soft goat cheese (such as montrachet)
    • 3tablespoons minced fresh parsley1sheet frozen puff pastry (half of 17.3-ounce package), thawed

    DIRECTIONS Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.


    Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter, then portobellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.


    Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12×12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds. Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired. Place rounds on baking sheet, spacing apart. Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally. Turn pastry edges upward slightly to hold topping in place. Place decorative pastry cutouts on baking sheet around galettes.


    Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.


    Sprinkle galettes with 1 tablespoon parsley. Top with cutouts,if desired.

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    Pears Stuffed with Roquefort and Walnuts in Pastry Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 4:22 am

    You can serve this dish—a cheese and fruit course in one—in lieu of dessert. Half a pear with some greens also makes a nice first course or light brunch.


    Active time: 40 min Start to finish: 2 hr

    Makes 4 servings.

    INGREDIENTS

    • 3/4cup crumbled roquefort or other crumbly blue cheese (31/2oz), chilled
    • 6tablespoons fresh bread crumbs, lightly toasted and cooled
    • 1/3cup chopped walnuts (1 oz), toasted and finely chopped
    • 4small firm-ripe anjou pears with stems
    • 1slice firm white sandwich bread
    • 1sheet frozen puff pastry(1/2 lb), thawed
    • 1large egg, lightly beaten special equipment:a melon-ball cutter

    DIRECTIONS Preheat oven to 425°F.

    Mash together cheese, bread crumbs, walnuts, and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.

    Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a 1/4-cup cavity. Fill each cavity evenly with cheese mixture and seal bottom with a small piece of bread.

    Roll out pastry 1/16 inch thick into a15-inch square on a lightly floured surface with a floured rolling pin. Cut dough into quarters to make 4 equal pieces.


    Stand 1 pear in center of a pastry square and brush pear all over with egg. Bring 1 corner of pastry up toward top of pear, pressing it against pear to adhere. Repeat with adjacent corner, then generously brush extending pastry fold with egg before pressing closely against side of pear. Repeat process with remaining2 corners. Fold top points of pastry1/4 inch down (see photo) and brushwith egg. Transfer wrapped pear to a buttered large shallow (1-inch-deep) baking pan and chill while wrapping remaining pears (make sure pears are5 inches apart in baking pan).

    Chill wrapped pears 30 minutes.

    Bake pears in middle of oven20 minutes, or until fruit is just tender when pierced with a knife and pastryis golden and cooked through (pastry will shrink a bit). Cool pears at least15 minutes before serving warm or at room temperature.

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    Prosciutto, Mozzarella, Tomato, and Basil Panini Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 3:12 am

    Tracey Medeiros of Atlanta, Georgia, writes: “I’m a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn’t think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling.”

    Italian-inspired sandwiches hot off the grill.

    Makes 4 servings.

    INGREDIENTS

    • 1/2cup olive oil
    • 3tablespoons balsamic vinegar
    • 1large garlic clove, minced
    • 8ounces thinly sliced prosciutto
    • 10ounces thinly sliced whole-milk mozzarella cheese
    • 12tomato slices
    • 12large fresh basil leaves
    • 116-ounce ciabatta bread (13×6 1/2×1 1/2 inches), halved horizontally

    DIRECTIONS Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.

    Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

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