Day Recipe Food Community

October 15, 2008

Pear Crisps with Dried Sour Cherries Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:52 pm

This is a terrific fall dessert. Soft, syrupy pears and tart sour cherries are nestled under a nutty, spiced topping, which is baked until crunchy and golden brown. At the restaurant, the topping crumbs that fall from the crisps onto the baking tray are one of my favorite snacks, and my staff and I can’t resist nibbling on them whenever the crisps come out of the oven. Be sure to bake the crisps until the juices bubble up thickly; otherwise, not enough of the moisture will evaporate and the fruit will be soggy.

Makes 8 servings.

INGREDIENTS

  • 1 cup dried sour cherries
  • water or fruity red wine, such as a zinfandel, to cover
  • 8 ripe pears, (about 2 1/4 pounds), peeled, cored, and sliced (5 cups)
  • 1/2 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/3 cup plus 1 tablespoon coarsely ground almonds, toasted
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature

DIRECTIONS 1. In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches. Bring the mixture to a simmer over medium heat, then turn off the heat and let cool. Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft. Drain the cherries, reserving the juices.

2. In a large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well. Mix in 1/2 of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup. Let the mixture stand for 30 minutes.

3. Meanwhile, preheat oven to 375°F. In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon, and nutmeg. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won’t cook all the way through).

4. Spoon the fruit into eight 8-ounce ramekins and place them on a baking sheet. Evenly sprinkle the crumbs on top of the fruit. Bake the crisps until the filling is bubbling and the topping is browned, about 40 minutes. Serve hot or warm.

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Grilled Flank Steak Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:08 pm

Makes 8 servings.

INGREDIENTS

  • 3 lb flank steaks
  • 1/3 cup white-wine vinegar
  • 3/4 cup olive oil
  • 1 1/2 tablespoons minced fresh rosemary
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper

DIRECTIONS Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredientsand transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day.

Prepare grill for cooking.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

Cooks’ Notes:
• Since flank steak is thicker on one end, the thin end will be cooked medium.
• Steaks may also be grilled in a well-seasoned ridged grill pan. Cut them into piece to fit the pan and cook about 10 minutes, turning once.

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Zucchini Spears Recipe

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

Active time: 3 min Start to finish: 10 min

Serves 6

INGREDIENTS

  • 5 zucchini (each 4 inches long; 1 lb total), cut lengthwise into 1/4-inch wedges
  • 1/2 teaspoon coarse salt

  • DIRECTIONS

    Cook zucchini in boiling salted water until crisp-tender, about 1 minute. Drain and sprinkle with salt.

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    • Roasted Feta with Olives and Red Peppers Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 5:32 pm

    An ode to New York City’s Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack.

    Active time: 15 min Start to finish: 15 min

    Makes 4 first-course servings.

    INGREDIENTS

    • 1/2lb feta (preferably greek), rinsed and drained
    • 1/4teaspoon dried oregano, crumbled
    • 1/4teaspoon black pepper
    • 1/4cup bottled roasted red peppers, chopped
    • 10kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
    • 2tablespoons extra-virgin olive oilaccompaniment:lemon wedges; toasted pita wedges or crusty bread
    • garnish:chopped fresh parsley

    DIRECTIONS Preheat broiler.

    Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.

    Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.

    Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

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    Untitled Recipe

    Filed under: Recipes — Tags: , — Anna @ 11:53 am

    INGREDIENTS

    DIRECTIONS

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    Chargrilled Sirloin with Mash and Salsa Verde Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:29 am

    This recipe is from chef Matthew Moran of Moran’s Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking.

    makes 4-6 servings

    INGREDIENTS

    • 6 potatoes, peeled
    • salt
    • 1 1/2 oz. butter
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup light cream, hot
    • 4 8 oz. thick sirloin steaks
    • olive oil
    • 4 tablespoons demi-glace, heated
    • salsa verde:
    • 1/2 bunch flat-leaf parsley
    • 3 eggs, hard-boiled
    • 10 anchovies
    • 4 cloves garlic
    • 2 slices bread, crusts removed, soaked in milk and gently squeezed dry
    • 2 tablespoons capers
    • 1 1/2 oz. parmesan cheese
    • 5 tablespoons olive oil
    • juice of 5 lemons
    • salt and freshly ground black pepper

    DIRECTIONS To make the mashed potato, put the potato in a saucepan and cover with cold water. Add salt, if desired, and bring to a boil. Cover and simmer for 20-25 minutes, or until tender.Drain and return the potato to the saucepan.Put the saucepan back over low heat and let the pan and the potato dry for 1 minute. Remove from the heat and mash the potatoes with a potato masher.Add the butter and pepper.Return to low heat. Stirring vigorously with a wooden spoon, gradually add the hot cream (or as much as necessary) until the mixture is light and fluffy.

    While the potatoes are cooking, make the salsa verde.Mix together all the ingredients in a food processor and blend to a paste.

    Chargrill the sirloins.Make sure the fire has burnt down to very hot embers or turn on the gas barbecue.Rub olive oil and pepper over the steaks.Place on a grill over the fire and cook for about 8-10 minutes on both sides, for a rare steak.Remove to a warm place and allow to rest for 15 minutes.

    To serve, place the steak on warm plates and spoon the hot mashed potato next to it.Pour the heated demi-glace over the steak and top with the salsa verde.

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    Butter Pecan Ice Cream Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:16 am

    Though this ice cream was delicious made with regular butter and table salt, it was even better with European-style butter (like Plugrá) and fleur de sel.

    Active time: 15 min Start to finish: 5 hr

    Makes about 1 quart.

    INGREDIENTS

    • 2cups pecans (1/2 lb), finely chopped
    • 3tablespoons unsalted butter, softened
    • 1/4teaspoon salt
    • 1 1/2cups packed light brown sugar
    • 2teaspoons cornstarch
    • 4large eggs
    • 2cups whole milk
    • 2cups heavy cream
    • 3/4teaspoon vanillaspecial equipment:an ice cream maker

    DIRECTIONS Preheat oven to 350°F.

    Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).

    Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.

    Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).

    Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.

    Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.

    Cooks’ note:
    • Custard can chill up to 1 day.

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    Wild Rice Salad Recipe

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

    We couldn’t have an American potluck dinner that didn’t include at least one thoroughly native dish. The wild rice, hickory nuts, and dried cranberries in this salad are a nod to the potluck’s origins.

    Active time: 25 min Start to finish: 1 1/4 hr

    Serves 12

    INGREDIENTS

  • 1 lb wild rice
  • for vinaigrette
  • 1/4 cup fresh orange juice
  • 3 tablespoons chopped shallot
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 cup extra-virgin olive oil1 cup long-grain white rice
  • 1 1/2 cups water
  • 2 cups hickory nuts or chopped pecans,toasted
  • 1 1/4 cups chopped fresh flat-leaf parsley
  • 3/4 cup dried apricots, thinly sliced
  • 3/4 cup dried cranberries

    DIRECTIONS

    Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.


    Make vinaigrette while wild rice is simmering:
    Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.


    Cook white rice
    After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.


    Assemble salad:
    Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.


    Serve at room temperature.


    Cooks’ note:


    • Salad keeps, covered and chilled, 3 days.

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    • Brown Sugar-pecan Fudge Balls Recipe

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

    “I make a variety of candies for holiday gifts, and I always include these,” writes Chloe Chapman of Portland, Oregon. “A friend of mine from the South, says that the filling tastes just like penuche, a creamy fudge-like candy made with brown sugar and butter.”


    For proper texture, it’s important to cool the candy mixture to 112°F (but no cooler).

    Makes 48.

    INGREDIENTS

    • 2tablespoons (1/4 stick) unsalted butter, room temperature2cups (packed) golden brown sugar
    • 1cup sugar
    • 1cup half and half
    • pinch of salt1teaspoon vanilla extract
    • 1cup chopped pecans32ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    • 3/4cup chocolate sprinkles

    DIRECTIONS Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.

    Combine sugars, half and half and salt in medium saucepan that’s at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).


    Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.

    Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.

    Stir chocolate in medium bowl set over saucepan of barely simmering wateruntil smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.

    Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.

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    Chicken Stock Recipe

    Filed under: Recipes — Tags: , , — Anna @ 7:29 am

    This recipe makes lots of stock. Freeze any that’s left over for another use.


    Active time: 20 min Start to finish: 3 1/2 hr

    Makes about 18 cups.

    INGREDIENTS

    • 1(3 1/2- to 4 1/2-lb) whole chicken, giblets reserved and liver discarded
    • 2celery ribs, cut into2-inch lengths
    • 2carrots, quartered
    • 2medium onions, unpeeled, trimmed and halved
    • 6fresh parsley stems (no leaves)
    • 21/2-inch-thick) slices peeled fresh ginger
    • 8whole peppercorns
    • 5qt cold water

    DIRECTIONS Bring all ingredients to a boil in an8- 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 sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables.

    Cooks’ note:


    • Stock may be made 3 days ahead and cooled completely, uncovered, before being chilled, covered, or frozen 1 month.

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