Day Recipe Food Community

October 29, 2008

Prosciutto and Goat Cheese Strata Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:50 pm

Most of the work on this dish is done the day before, leaving plenty of time in the morning for opening presents or simply sleeping in.

Makes 6 servings.

INGREDIENTS

  • 18slices firm white bread (such as english muffin bread), crusts removed
  • 6ounces prosciutto, thinly sliced
  • 8ounces goat cheese, crumbled
  • 4ounces provolone, grated (about 1 1/2 cups)
  • 1/4cup chopped green onions
  • 6tablespoons thinly sliced fresh basil5large eggs
  • 2cups whole milk
  • 1tablespoon dijon mustard
  • 1/2teaspoon salt
  • 3tablespoons butter, melted

DIRECTIONS Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.

Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

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Italian Vinaigrette Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:34 pm

This vinaigrette is great on any type of mixed green, pasta, or marinated
vegetable salads.

This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.

Makes about 1 cup vinaigrette.

INGREDIENTS

  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon dijon mustard
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
  • 3/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper to taste

DIRECTIONS Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the
olive oil in a slow, steady stream while whisking constantly until all the
oil is incorporated. Season with salt and pepper and refrigerate in an
airtight container until ready to use or up to 1 week.

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Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 9:22 pm

Assemble these four hours ahead, and rewarm them 20 minutes before serving.

Makes 8 servings.

INGREDIENTS

  • 88-ounce red-skinned sweet potatoes (yams), scrubbed1cup dried cranberries
  • 4tablespoons (1/2 stick) butter
  • 2large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes
  • 1cup pecans, coarsely chopped
  • 4teaspoons minced peeled fresh ginger
  • 4teaspoons (packed) golden brown sugar
  • 2teaspoons plus 1 1/2 tablespoons balsamic vinegar
  • 1/2teaspoon salt

DIRECTIONS Position rack in center of oven and preheat to 350°F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.

Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.

Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.

Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350°F oven until heated through, about 20 minutes.)

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Yogurt-Mint Dip Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:24 pm

Makes about 1 2/3 cups.

INGREDIENTS

  • 1 1/2cups plain yogurt
  • 1/2cup finely chopped fresh mint
  • 3/4teaspoon hot pepper sauce

DIRECTIONS Mix yogurt, mint, and hot pepper sauce in small bowl. Season dip to taste with salt and pepper.

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Herbed Gruyere Omelets Recipe

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

Makes 2 servings.

INGREDIENTS

  • 6large eggs
  • 2teaspoons chopped fresh chives
  • 2teaspoons chopped freshtarragon
  • 2teaspoons chopped fresh parsley2teaspoons butter
  • 1cup (packed) grated gruyère cheese (about 4 ounces)

    DIRECTIONS

    Whisk 3 eggs, 1 teaspoon chives, 1 teaspoon tarragon and 1 teaspoon parsley in bowl. Sprinkle with salt and pepper.


    Preheat broiler. Melt 1 teaspoon butter in 8- to 9-inch-diameter nonstick skillet over medium heat. Pour egg mixture into skillet. Stir until eggs begin to set, lifting edge of omelet with spatula and tilting skillet to allow uncooked egg to flow underneath. Cook until omelet is softly set, about 2 minutes. Sprinkle packed 1/3 cup cheese down center of omelet. Roll up omelet; place in broilerproof baking dish large enough to hold 2 omelets. Repeat with remaining eggs, herbs, butter and 1/3 cup cheese to form second omelet. Sprinkle remaining 1/3 cup cheese over omelets.

    Broil omelets until cheese is bubbling and slightly brown, about 2 minutes.

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    • Parmesan and Black Pepper Polenta Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 2:47 pm

    Freshly ground pepper makes all the difference in this simple recipe.

    Active time: 5 min Start to finish: 15 min

    Makes 4 to 6 side-dish servings.

    INGREDIENTS

    • 4 1/2cups water
    • 1 1/4teaspoons salt
    • 2tablespoons unsalted butter
    • 1cup instant polenta
    • 1oz finely grated parmigiano-reggiano (1/2 cup)
    • 1/4teaspoon black pepper

    DIRECTIONS Bring water to a boil with salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes. Remove from heat and stir in cheese. Serve sprinkled with black pepper.

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    Chocolate Mint Cookies Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 2:27 pm

    Girl Scout Thin Mints from your kitchen: If you love those cookies, you’ll love these. Make an extra batch to give as gifts.

    Makes about 3 1/2 dozen.

    INGREDIENTS

    • 1 1/2cups all purpose flour
    • 3/4cup unsweetened cocoa powder (preferably dutch-process)
    • 1/4teaspoon salt
    • 3/4cup (1 1/2 sticks) unsalted butter, room temperature
    • 3/4teaspoon peppermint extract
    • 1/2teaspoon vanilla extract
    • 1cup sugar
    • 1large egg6ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

    DIRECTIONS Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

    Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

    Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds onprepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely.
    Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

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    Braised Chestnut and Pearl Onion Confit Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:04 am

    Active time: 45 min Start to finish: 45 min

    Makes 4 to 6 (side dish) servings.

    INGREDIENTS

    • 10oz pearl onions (preferably red)
    • 2cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1 lb in shell or14 oz bottled whole)
    • 3/4stick (6 tablespoons)unsalted butter
    • 1/2cup chicken broth
    • 2large celery ribs, sliced1/2 inch thick
    • 2large shallots, coarsely chopped (1/2 cup)
    • 1sprig fresh thyme
    • 3tablespoons dry white wine

    DIRECTIONS Blanch onions in a large saucepan
    of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel.


    Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally,2 minutes. Add broth and celeryand cook at a bare simmer, stirring occasionally, until liquid is reducedto about 1/4 cup, about 10 minutes.


    While chestnuts are cooking, heat remaining 3 tablespoons butter in a10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches. Add wineand simmer until slightly reduced, about 2 minutes.

    Gently stir onion mixture into chestnut mixture and season withsalt and pepper.

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    Fettucine with Pesto, Green Beans and Potatoes Recipe

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

    While staying at the Hotel Villa Flori, which overlooks Italy’s Lake Como, I had an outstanding pasta with a chunky pesto sauce,” says Patty Owens of Walnut Creek, California. “Is there any chance the chef would share the recipe?”

    This pesto sauce includes walnuts, a variation on the classic recipe. To give the dish a creamy quality, add some of the pasta cooking water to the sauce.

    Makes 6 Servings.

    INGREDIENTS

  • 3cups (packed) fresh basil leaves (about 6 ounces)
  • 3/4cup olive oil (preferably
    extra-virgin)
  • 1/3cup pine nuts
  • 3tablespoons walnuts
  • 2garlic cloves
  • 1cup freshly grated parmesan cheese (about 3 ounces)8ounces green beans, trimmed, halved
  • 8ounces white potatoes, peeled,
    cut into 1/2-inch pieces
  • 12ounces fettuccine

    DIRECTIONS

    Blend basil, 1/4 cup oil, pine nuts, walnuts and garlic cloves in processor until finely chopped. Add grated Parmesan cheese. With machine running, gradually blend in remaining § cup oil. Set pesto aside.


    Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl. Return cooking water to boil. Add white potatoes and boil until tender, about 7 minutes. Remove potatoes with same strainer and transfer to bowl with beans. Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce. Season to taste with salt and pepper. Serve immediately.

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    • Mesclun and Ricotta Salata on Grilled Garlic Toasts Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 3:55 am

    Like feta cheese, ricotta salata is made from sheep’s milk, but it is milder and nuttier. Avoid prepackaged cheese if possible (most cheese stores will cut it from a wheel for you). It keeps for up to three weeks in the refrigerator.

    Active time: 40 min Start to finish: 40 min

    Makes 8 servings.

    INGREDIENTS

    • 2large lemons
    • 4teaspoons honey
    • 1/8teaspoon salt, or to taste
    • 1/8teaspoon black pepper, or to taste
    • 3/4cup olive oil
    • 4(1/2-inch-thick) slices country-style bread, halved diagonally
    • 1large garlic clove, halved crosswise
    • 8oz mesclun (8 cups)
    • 3/4lb grape tomatoes, halved
    • 6oz ricotta salata, thinly sliced

    DIRECTIONS Remove zest from lemons in large strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Cut enough zest into julienne strips to measure 1/4 cup. Blanch zest in boiling water 1 minute, then drain in a sieve and plunge into a bowl of cold water to stop cooking. Drain and pat dry.

    Squeeze enough juice from lemons to measure 6 tablespoons. Whisk together lemon juice, honey, salt, and pepper, then add 1/2 cup oil in a slow stream, whisking until emulsified.

    Prepare charcoal or gas grill for cooking.

    Brush both sides of bread slices with remaining 1/4 cup oil and season with salt and pepper.

    When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill bread on lightly oiled grill rack, turning once, until golden, about 3 minutes total. Immediately rub 1 side of each slice with garlic.

    Toss mesclun with tomatoes, half of zest, and enough dressing to coat, then season with salt and pepper.

    Put toasts on salad plates and spoon some of remaining dressing over each. Layer cheese and salad alternately on each toast and sprinkle with remaining zest.

    Cooks’ note:
    ° Zest can be blanched (and dried) 1 day ahead and chilled, wrapped tightly in plastic wrap.

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