Day Recipe Food Community

October 19, 2008

Garlic Roasted Potatoes Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:23 pm

Do not use a dark aluminum baking pan (including nonstick) for this recipe because the potatoes will burn.

Active time: 15 min Start to finish: 1 1/2 hr

Makes 8 servings.

INGREDIENTS

  • 3tablespoons olive oil
  • 1tablespoon minced garlic
  • 4 1/2lb large yellow-fleshed potatoes such as yukon gold
  • 1teaspoon kosher salt

DIRECTIONS Preheat oven to 375°F.

Stir together oil and garlic in a large bowl. Peel potatoes and diagonally cut crosswise into 1/2-inch-thick slices, discarding ends. Toss slices with garlic oil, then arrange in 1 layer in a large shallow baking pan (1 inch deep) and sprinkle with kosher salt.

Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour. Turn potatoes over with a metal spatula and roast until tender, about 15 minutes more.

Season potatoes with salt and transfer, crusted sides up, to a platter.

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Greek Salad Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:21 pm

A terrific accompaniment for kebabs.

Makes about 4 1/2 cups.

INGREDIENTS

  • 3/4pound tomatoes, seeded, diced (about 2 cups)
  • 2cups diced seeded peeled cucumber (from about 1 large)
  • 1cup diced red bell pepper (from about 1 large)
  • 1/4cup pitted kalamata olives or other brine-cured black olives, halved
  • 1/4cup diced red onion
  • 3tablespoons chopped fresh italian parsley
  • 3tablespoons extra-virgin olive oil
  • 1 1/2tablespoons red wine vinegar
  • 1/2teaspoon dried oregano
  • 1/4cup crumbled feta cheese (about 2 ounces)

DIRECTIONS Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

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Pasta with Sausage, Tomatoes, and Mushrooms Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:04 pm

“I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville,” writes Bobbi Reed of Denver, Colorado. “Since I no longer travel to that area, I miss the restaurant — and especially the pappardelle con salsiccia.”

Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine — broad, flat noodles with rippled edges — work particularly well.

Makes 8 servings.

INGREDIENTS

  • 2 1/2pounds italian sweet sausages, casings removed, crumbled
  • 3tablespoons olive oil
  • 1 1/2pounds mushrooms, thickly sliced
  • 3cups chopped onions
  • 1 1/2cups chopped fresh basil
  • 1/4cup chopped fresh oregano
  • 6large garlic cloves, chopped
  • 1cup dry white wine
  • 5cups canned crushed tomatoes with added puree
  • 2cups diced tomatoes (about 4 medium-large tomatoes)
  • 2tablespoons (1/4 stick) butter1 1/4pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
  • 1 1/2cups grated pecorino romano cheese (about 4 1/2 ounces)

DIRECTIONS Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.

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Cracking and Grating Coconut Recipe

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

INGREDIENTS

  • DIRECTIONS

    Extracting the meat from a coconut is not as difficult as you may think. Pierce several of the coconut’s eyes with a screwdriver or sharp metal skewer. Drain the thin, clear liquid into a bowl and taste it: If it’s oily rather than sweet, the nut is rancid and should be tossed out. Bake the whole coconut in a shallow baking pan at 400°F until it cracks, about 20 minutes. When it’s cool, wrap it in a towel and break it apart with a hammer. Pry the flesh from the shell with a screwdriver or a dull table knife and peel off the brown membrane with a vegetable peeler. Rinse the coconut under cold water and dry. Grate the coconut, using the medium shredding disk of a food processor or the medium teardrop-shaped holes of a four-sided grater, and chill, covered, until ready to use. —

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    • Shrimp Escabeche with Blood Orange Mojo Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 1:03 pm

    This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs.

    Makes 12 servings.

    INGREDIENTS

    • 2cups freshly squeezed blood orange juice or other orange juice
    • 1cup fresh lemon juice
    • 3large garlic cloves, minced, divided
    • pinch of salt
    • 1/2teaspoon dried crushed red pepper2pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
    • 2cups chopped red bell pepper
    • 1 1/2cups chopped celery
    • 1cup chopped red onion
    • 1/2cup chopped fresh cilantro
    • 1/4cup olive oiladditional olive oil (optional)
    • lemon wedges
    • tortilla chips or pita chips

    DIRECTIONS Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.

    Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)

    Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.

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    Grilled Polenta with Corn and Parmesan Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:53 am

    Stone-ground cornmeal has more texture and corn flavor than steel-ground.

    Makes 6 servings.

    INGREDIENTS

    • 1tablespoon olive oil
    • 1small onion, finely chopped
    • 1garlic clove, minced
    • 1cup corn kernels
      3cups water, divided
    • 1teaspoon salt
    • 1cup stone-ground cornmeal
      additional olive oil
    • 1/2cup freshly grated parmesan cheese

    DIRECTIONS Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.

    Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.

    Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)

    Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.

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    Grilled Tuna Salade Nicoise Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:44 am

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

    Makes 6 servings.

    INGREDIENTS

    • for dressing
    • 1/4cup red-wine vinegar
    • 2 1/2tablespoons minced shallot
    • 2teaspoons dijon mustard
    • 1large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
    • rounded 1/2 teaspoon anchovy paste
    • 1cup extra-virgin olive oil
    • 1 1/2teaspoons minced fresh thyme
    • 1 1/2tablespoons finely chopped fresh basilfor salad
    • 3/4lb green beans (preferably haricots verts), trimmed
    • 1 1/2lb small (1- to 2-inch) potatoes (preferably yukon gold)
    • 1 1/2lb (1-inch-thick) tuna steaks
    • vegetable oil for brushing
    • 1/4cup drained bottled capers (1 1/2 oz)
    • 3/4lb boston lettuce (2 heads), leaves separated and large ones torn into pieces1pt cherry or grape tomatoes
    • 2/3cup niçoise or other small brine-cured black olives
    • 4hard-boiled large eggs, quartered
    • 3tablespoons finely chopped fresh parsley and/or basil

    DIRECTIONS Make dressing:
    Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

    Make salad:
    Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

    Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

    Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

    Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

    Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

    Cooks’ notes:
    • Tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
    • Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand. Do not dress beans until just before serving.

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    Chile-Pepper Water Recipe

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

    Fragrant, fiery chile-pepper water is an essential condiment on the Hawaiian table, where a few drops of the stuff transforms even stodgy cutlets and lumpen beef stews into something almost magical.


    Active time: 10 min Start to finish: 45 min

    Makes about 1 1/2 cups

    INGREDIENTS

  • 1/2 garlic clove, minced
  • 2 fresh red hawaiian or serrano chiles, halved and seeded
  • 2 teaspoons minced peeled fresh ginger
  • 1/3 cup plus 1 1/4 cups water
  • 1 tablespoon distilled white vinegar

    DIRECTIONS

    Blend garlic, chiles, ginger, a pinch of salt, 1/3 cup water, and vinegar in blender until smooth. Bring remaining 1 1/4 cups water to a boil. Then add chile mixture and bring to a boil. Cool completely. (Keeps, covered and chilled, 1 month.)

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    • Mojito Ii Recipe

    Filed under: Recipes — Tags: , — Anna @ 3:21 am

    Makes 1 drink.

    INGREDIENTS

    • 2 fresh mint sprigs
    • 2 teaspoons sugar
    • 2 tablespoons fresh lemon juice
    • 1 1/2 ounces (1 jigger) light rum
    • chilled club soda or seltzer watergarnish: fresh mint sprig and lemon slices

    DIRECTIONS In a tall glass with back of a spoon crush mint with sugar and lemon juice until sugar is dissolved and stir in rum. Add
    ice cubes and top off drink with club soda or seltzer water.

    Stir drink well and garnish with mint and lemon.

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    Chicken Fricassee with Lemon Mustard Sauce Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 2:38 am

    There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.

    Active time: 45 min Start to finish: 1 1/2 hr

    Makes 4 to 6 main-course servings.

    INGREDIENTS

    • 1/4cup vegetable oil
    • 1(3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces
    • 2teaspoons salt
    • 1teaspoon black pepper
    • 3/4cup plus 2 tablespoons all-purpose flour
    • 3carrots, chopped
    • 2onions, chopped
    • 5garlic cloves, chopped
    • 2cups heavy cream
    • 1 1/4cups dry white wine
    • 1/4cup fresh lemon juice
    • 1/4cup dijon mustard
    • 1teaspoon fresh thyme leaves
    • 1turkish or 1/2 california bay leaf
    • 1/2cup water
    • 3tablespoons unsalted butter

    DIRECTIONS Put oven rack in middle position and preheat oven to 500°F.

    Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.

    Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.

    Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.

    Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.

    Serve chicken with sauce.

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