Day Recipe Food Community

October 21, 2008

Oaxacan String Cheese in Green Salsa Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:11 pm

Quesillo en Salsa Verde

If you arrive for breakfast at the refined La Olla Restaurant & Bar, head to the rooftop dining area, where you can survey the city as you dine in the shade of an umbrella. No matter what you order, be sure to try the cheese with green salsa, which is served with fresh, homemade tortillas. When you’re done with your feast, you can walk to the historic Santo Domingo church or the zócalo (the central square).

You can use more or less sugar, depending on the acidity of the tomatillos.

Makes 6 servings.

INGREDIENTS

  • 2cups water
  • 1 1/4pounds tomatillos, husked, rinsed
  • 1jalapeño chile, stemmed, halved, seeded
  • 1/3cup (packed) fresh cilantro
  • 3garlic cloves2tablespoons olive oil
  • 1/2large white onion, sliced
  • 3/4cup low-salt chicken broth
  • 3/4teaspoon (about) sugar1 1/2pounds queso oaxaca*, cut into 6 portions
  • warm corn tortillas

DIRECTIONS Bring 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeño chile and cook until tomatillos are tender, about 7 minutes. Using slotted spoon, transfer tomatillos and chile to blender. Add 1/2 cup cooking liquid, cilantro, and garlic. Puree until sauce is almost smooth.

Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes. Mix in broth, then sugar; season sauce with salt and pepper.

Heat heavy large nonstick skillet over high heat. Add cheese and cook until slightly browned, about 1 minute per side. Bring tomatillo sauce to simmer. Add cheese to sauce and cook until cheese begins to melt, about 2 minutes. Transfer cheese with sauce to shallow platter or divide cheese and sauce among 6 individual gratin dishes. Serve with tortillas.

*Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso chihuahua. Substitute mozzarella or Monterey Jack.

  • Share/Bookmark

Honey-Roasted Chicken with Lemon and Tarragon Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:49 pm

Active time: 30 min Start to finish: 1 1/2 hr

Makes 4 to 6 servings.

INGREDIENTS

  • 2lemons
  • 2tablespoons unsalted butter, softened
  • 2tablespoons finely chopped fresh tarragon
  • 3/4teaspoon salt
  • 1/2teaspoon black pepper
  • 1(3 1/2-lb) chicken, rinsed and patted dry
  • 1head garlic, left unpeeled and halved horizontally
  • 1/4cup mild honey
  • 1tablespoon olive oilspecial equipment:kitchen string; an instant-read thermometer

DIRECTIONS Put oven rack in middle position and preheat to 425°F.

Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.

Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.

Put chicken, breast side up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.

Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic. Tie drumsticks together with kitchen string.

Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.

Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.

  • Share/Bookmark

Horseradish Mashed Potatoes Recipe

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

Makes 6 servings.

INGREDIENTS

  • 2pounds yukon gold potatoes or russet potatoes, peeled, cut into1-inch pieces1 1/3cups (or more) whole milk
  • 1large garlic clove, pressed
  • 1/4cup prepared white horseradish
  • 6tablespoons (3/4 stick) unsalted butter, cut into pieces

DIRECTIONS Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot.

Meanwhile, bring 1 1/3 cups milk and garlic to boil in large saucepan. Add milk mixture and horseradish to potatoes. Using potato masher, mash until smooth. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium heat until heated through, adding more milk to thin if necessary.)

  • Share/Bookmark

Pear, Leek and Gruyere Turnovers Recipe

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

Offer these as a starter or as a light lunch with a salad of greens tossed in vinaigrette.

Makes 8 first course servings.

INGREDIENTS

  • 2tablespoons (1/4 stick) butter
  • 1 1/2cups chopped leeks
  • 16- to 7-ounce firm but ripe pear, peeled, cored, chopped
  • 1 1/2teaspoons sugar
  • 3/4cup (packed) grated gruyère cheese (about 3 ounces)
  • 1 1/2tablespoons chopped fresh chives
  • 117.3-ounce package frozen puff pastry (2 sheets), thawed
  • 1egg, beaten to blend (for glaze)

    DIRECTIONS

    Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; saut
 uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.


    Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.Preheat oven to 400°F. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.

    • Share/Bookmark

    • Cranberry-Avocado Salsa Recipe

    Filed under: Recipes — Tags: , , — Anna @ 5:23 pm

    Make the salsa at least an hour (and as much as a day) before serving to allow the flavors to blend. This is also delicious with turkey.

    This recipe is an accompaniment for Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa.

    Makes about 3 1/2 cups.

    INGREDIENTS

    • 1yellow bell pepper112-ounce bag fresh or frozen cranberries (3 cups)
    • 1/2cup sugar
    • 1/4cup orange juice
    • 1medium jalapeño chili, seeded, chopped
    • 1tablespoon grated orange peel
    • 2ripe avocados, halved, pitted, peeled, diced
    • 1/4cup chopped fresh cilantro

    DIRECTIONS Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop bell pepper.

    Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to medium bowl. Add bell pepper, jalapeño, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocados and cilantro into salsa. Season to taste with salt and pepper.

    • Share/Bookmark

    Silver Palate Sour Cream Apple Pie Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 4:45 pm

    Silver Palate Sour Cream Apple Pie was the most popular apple pie at The Silver Palate, the gourmet take-out shop that Julee Rosso and I opened in New York City in 1977. This pie will win raves in your home too!

    When chopping the walnuts, make sure they’re not too fine.

    Makes 6 servings.

    INGREDIENTS

    • crust:
    • 2 1/2 cups all-purpose flour
    • 5 tablespoons sugar
    • 3/4 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 6 tablespoons cold unsalted butter
    • 6 tablespoons cold shortening
    • 4 to 6 tablespoons apple juicefilling:
    • 2/3 cup sour cream
    • 1/3 cup sugar
    • 1 egg, lightly beaten
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 tablespoons all-purpose flour
    • 5 or 6 tart apples, peeled and slicedtopping:
    • 3 tablespoons brown sugar
    • 3 tablespoons sugar
    • 1 teaspoon ground cinnamon
    • 1 cup chopped walnuts

    DIRECTIONS 1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.

    2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.

    3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.

    4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.

    5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.

    • Share/Bookmark

    Miniature Onion Tartlets Recipe

    Filed under: Recipes — Tags: , , — Anna @ 4:30 pm

    Petits Pissaladières

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

    Makes 36 tartlets.

    INGREDIENTS

    • 1frozen puff pastry sheet (from a 17 1/4-oz package), thawed
    • 3tablespoons olive oil
    • 1large onion (12 oz), halved lengthwise and cut crosswise into 1/8-inch-thick slices
    • 1/2teaspoon salt
    • 1/4teaspoon black pepper
    • 3to 4 flat anchovy fillets, patted dry and finely chopped
    • 2teaspoons chopped fresh thyme
    • 1/4cup kalamata or other brine-cured black olives, pitted and very thinly sliced lengthwise

    DIRECTIONS Preheat oven to 400°F.

    Roll out puff pastry on a lightly floured surface into a 12 1/2-inch square, then trim edges to form a 12-inch square. Prick sheet all over with a fork. Cut into 36 (2-inch) squares and transfer to 2 buttered large baking sheets, arranging about 2 inches apart.

    Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until puffed and golden, 12 to 15 minutes total. Transfer squares to a rack and cool until just warm.

    While pastry is baking, heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook onion with salt and pepper, stirring occasionally, until golden brown, 15 to 20 minutes. Stir in anchovies (to taste) and 1 teaspoon thyme and keep warm, covered.

    Lightly brush tops of pastry squares with remaining tablespoon oil. Make a small indentation in center of each square with your finger, then top each with 1 teaspoon onion mixture and a few olive slivers. Sprinkle squares with remaining teaspoon thyme.

    Cooks’ notes:
    • Pastry squares can be baked 1 day ahead, cooled completely, and kept in an airtight container at room temperature. Reheat in a 350°F oven 6 minutes before topping.
    • Onion mixture can be made 1 day ahead and chilled, covered. Reheat over moderate heat, stirring, until heated through, about 10 minutes.

    • Share/Bookmark

    Ginger-Lime Coconut Cake with Marshmallow Frosting Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 3:35 pm

    A buttermilk layer cake is filled with ginger-scented lime curd, then finished with a sweet and fluffy frosting. Make the lime curd one to two days before assembling the cake.

    Makes 10 to 12 servings.

    INGREDIENTS

    • ginger-lime curd
    • 3large eggs
    • 3large egg yolks
    • 1/2cup sugar
    • 1/2cup fresh lime juice
    • 1/4cup grated lime peel (from about 12 limes)
    • 1tablespoon grated peeled fresh ginger
    • pinch of salt
    • 6tablespoons (3/4 stick) unsalted butter, cut into pieces, room temperaturecake
    • 5cups sifted cake flour (sifted, then measured)
    • 1teaspoon baking soda
    • 1teaspoon salt
    • 1 1/2cups (3 sticks) unsalted butter, room temperature
    • 3cups sugar
    • 8large eggs
    • 2cups buttermilk, room temperaturebamboo skewersfrosting
    • 1 1/2cups sugar
    • 2large egg whites
    • 1/3cup water
    • 2teaspoons light corn syrup
    • 1/4teaspoon cream of tartar
    • 1teaspoon vanilla extract17-ounce package sweetened flaked coconut (about 3 cups)

    DIRECTIONS
    For ginger-lime curd:
    Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend. Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes. Remove bowl from over simmering water; whisk butter into curd. Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight. (Curd can be made up to 2 days ahead. Keep refrigerated.)

    For cake:
    Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350°F. Butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Butter parchment; dust with flour. Sift flour, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl until smooth. Gradually add sugar and beat until very well blended, about 5 minutes. Beat in eggs 1 at a time, scraping down sides of bowl before each addition. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide batter equally among prepared cake pans.

    Place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off parchment paper. Turn cakes right side up on racks; cool cakes completely.

    Place 1 cake layer on platter. Spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake. Repeat procedure on 2 more cake layers. Let each cake layer stand 10 minutes. Stack cake layers, curd side up. Top with fourth cake layer. Let cake stand at room temperature while preparing frosting. Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.

    For frosting:
    Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.

    Spread marshmallow frosting thinly over top and sides of cake. Remove bamboo skewers. Press flaked coconut into marshmallow frosting on top and sides of cake. (Cake can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.)

    • Share/Bookmark

    Untitled Recipe

    Filed under: Recipes — Tags: , — Anna @ 10:08 am

    INGREDIENTS

    DIRECTIONS

    • Share/Bookmark

    Mushroom Saute with Goat Cheese Crostini Recipe

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

    “Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San Juan Ferry,” says Beth Fogarty Day of Redmond, Washington. “It’s right by the water in Friday Harbor, Washington. I’d love the recipe for the mushroom and goat cheese appetizer.”

    Makes 12 appetizer servings.

    INGREDIENTS

  • 1/2cup sun-dried tomatoes (not oil-packed)
  • 1cup boiling water6tablespoons (3/4 stick) butter
  • 4garlic cloves, chopped
  • 1/2teaspoon dried crushed red pepper
  • 1/2teaspoon dried thyme
  • 1pound fresh shiitake mushrooms, stemmed, sliced
  • 12ounces button mushrooms, sliced
  • 1/2cup white wine
  • 1tablespoon fresh lemon juice
  • 8artichoke hearts from 14-ounce can, cut into 1/2-inch wedges
  • 1/4cup chopped fresh basil
  • 1tablespoon chopped fresh parsley1crusty french-bread baguette, cut diagonally into 1/3-inch-thick slices
  • 6tablespoons (3/4 stick) butter, melted
  • 1/2cup (about) freshly grated parmesan cheese8ounces herbed goat cheese

    DIRECTIONS

    Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside.
    Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.


    Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.


    Serve warm crostini with goat cheese and mushroom mixture.

    • Share/Bookmark
    • Older Posts »

    Powered by WordPress