Day Recipe Food Community

May 31, 2009

Vinegar Pie Recipe

Filed under: Recipes — Tags: , , — Anna @ 10:22 pm

The original recipe called for a small pie plate, but we found the pie worked beautifully in a tart pan.

Active time: 1 hr Start to finish: 5 hr (includes chilling dough)

Makes 8 to 10 servings.

INGREDIENTS

  • flaky pastry dough
  • 2large eggs
  • 1cup sugar
  • 1tablespoon all-purpose flour
  • 1cup cold water
  • 2tablespoons cider vinegar
  • cinnamon for dustingaccompaniment:lightly sweetened whipped cream
  • special equipment:a 9- to 9 1/2-inch round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice

DIRECTIONS Make pie shell:
Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of panto form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.

Preheat oven to 400°F.

Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.

Make filling while shell bakes:
Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.

Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.

Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.

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Parmesan-Coated Turkey Cutlets Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:06 pm

Active time: 20 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

  • 1 1/4lb turkey breast cutlets, halved crosswise if large
  • 2large eggs
  • 1tablespoon water
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  • 3/4cup finely grated parmigiano-reggiano (1 1/2 oz)
  • 2tablespoons chopped fresh flat-leaf parsley or basil
  • 2tablespoons unsalted butter, cut into pieces
  • 2tablespoons olive oilaccompaniment:lemon wedges

DIRECTIONS Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick.

Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets.

Serve with lemon wedges.

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Avocado and Tomatillo Salsa Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:01 pm

Active time: 10 min Start to finish: 10 min

Makes about 2 cups.

INGREDIENTS

  • 1/2lb fresh tomatillos (8), husked, rinsed, and quartered
  • 1to 2 teaspoons chopped fresh jalapeño chile, including seeds
  • 1/2teaspoon salt
  • 2firm-ripe small california avocados (1 lb total)
  • 1/4cup finely chopped white onion

DIRECTIONS Purée tomatillos and jalapeño with salt in a blender until smooth, then transfer to a bowl.


Quarter, pit, and peel avocados and cut into 1/4-inch dice. Add to tomatillo purée and stir in onion.

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Mushroom and Orzo Pilaf Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:27 pm

“The recipes here reflect my British roots, but not necessarily my family traditions,” writes Mairi Morrison of London, England. “Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn’t until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table.
I really like this dish because it is typically British, and perfect for a rainy winter evening in London.”

A nice side with lamb, chicken or fish dishes.

Makes 6 servings.

INGREDIENTS

  • 6tablespoons (3/4 stick) butter
  • 2large shallots, chopped
  • 4teaspoons chopped fresh thyme
  • 2large garlic cloves, chopped
  • 3/4pound mushrooms, sliced
  • 12ounces orzo (rice-shaped pasta; about 1 2/3 cups)
  • 3 1/2cups canned low-salt chicken broth
  • 1/8teaspoon ground nutmeg

DIRECTIONS Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.

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Overnight Garlicky Chickpea Salad

Filed under: Recipes — Tags: , , , , , , , — @ 1:46 pm

I really love this salad, it is has an unusual combination of tastes & textures. Until recently, I had never had a salad with chickpeas in it, let alone one which has chickpeas as a main ingredient. This is a brilliant salad to serve during the summer months.

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Serves 4

 

INGREDIENTS:

  • 2 cups of cooked & drained chickpeas
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon white (wine) vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh parsely, finely chopped
  • 2 garlic cloves, minced
  • 1 sweet vidalia onion, or shallot
  • salt & fresh ground black pepper to tasts

 

DIRECTIONS:

  1. Prepare the salad dressing by mixing the vinegar, olive oil, garlic & parsley in a small bowl. This will now act as your marinade.
  2. Place the chickpeas & the onions in a medium sized bowl & mix. Pour the marinade into the medium sized bowl & mix well.
  3. Season to taste then cover the bowl with plastic wrap & place in the fridge over night.
  4. Remove the salad from the fridge at least 30 minutes before serving as it is best eaten at room temperature. Just before serving, check the seasoning & re-season if desired.

 

TIPS:

  1. It is important to use as high a quality olive oil as possible, it really makes a huge difference to the salad.
  2. If you do not want to cook the chickpeas yourself, you can use canned (boiled) chickpeas – just rinse them & drain them well before using.
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Veal Cutlets with Sauteed Baby Artichokes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 1:40 pm

Noël McAlpine of Dallas, Texas, writes: “When I was in Florence for a business conference, I had the pleasure of dining at Trattoria Garga. I really enjoyed the scaloppine al carciofi (veal cutlets with artichokes) and would like to add the recipe to my collection.”

Makes 6 servings.

INGREDIENTS

  • 1/4cup fresh lemon juice
  • 12baby artichokes1/4cup olive oil
  • 2large garlic cloves, minced
  • 6large ripe plum tomatoes, each cut into 6 wedges
  • 1/2teaspoon dried crushed red pepper
  • 1/2cup fresh basil leaves, thinly sliced
  • 1teaspoon grated lemon peel64-ounce veal cutlets (each about 1/4 to 1/3 inch thick)
  • 2tablespoons (1/4 stick) butter
  • 3tablespoons chopped fresh parsley

DIRECTIONS Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.

Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.

Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)

Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add vealand cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.

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Vegetable Stock Recipe

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

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

Makes about 2 quarts.

INGREDIENTS

  • 1/2lb portabella mushrooms, caps and stems cut into 1-inch pieces
  • 1lb shallots, left unpeeled, quartered
  • 1lb carrots, cut into 2-inch pieces
  • 2red bell peppers, cut into 1-inch pieces
  • 6 fresh flat-leaf parsley sprigs (including stems)
  • 5fresh thyme sprigs
  • 4garlic cloves, coarsely chopped
  • 2tablespoons olive oil
  • 1cup dry white wine
  • 2bay leaves (not california)
  • 1cup canned crushed tomatoes
  • 2qt water

DIRECTIONS Preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season withsaltand pepper. Skim off fat.

Cooks’ note:
• Stock keeps, covered and chilled, 1 week, or frozen 3 months.

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Coco-Bears Favorite Loaf

Filed under: Recipes — Tags: , , , — @ 8:42 am

cocoa-bears-favorite-loaf1

I made this cocoa banana bread for my son who takes after his father in not liking nuts so this version of the bread is smooth. If it were made to my liking I would add 2/3 cup of chopped walnuts (or pecans). To nut or not to nut, the choice is yours. If you want them just stir them in.

MAKES: 1 loaf

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 lg eggs
  • 3 very ripe bananas

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour the loaf pan.
  3. In a bowl mix the flour, sugar, cocoa, nutmeg, baking soda and baking flour.
  4. In another bowl mash bananas with an electric mixer and beat in the butter, vanilla and eggs.
  5. Stir in the dry ingredients
  6. Mix well.
  7. Pour into loaf pan.
  8. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of loaf comes out clean.

TIPS:
Add a 1/2 cup (or more!) chocolate chips to the batter just before it goes into the pan.

For true indulgence frost the loaf with chocolate buttercream and place a line of sugar flowers in a line down the center. Space them so that each slice will have a flower.

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Master Stock Chicken Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:09 am

Editor’s note: The recipe and introductory text below are excerpted from chef Neil Perry’s book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we’ve added at the bottom of the page. For your convenience, we’ve converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil’s recipe to the milliliter, we’ve included the original measures too.

To read more about Neil and Australian cuisine, click here.

This recipe is an accompaniment for Lobster, Soy Chicken, and Mango Salad.

Master Stock Chicken is to me the Chinese equivalent of a beautifully roasted chicken with garlic. I find the best thing to do with the chicken the next day is to fry it.

Serves eight as part of a shared meal.

INGREDIENTS

  • one 1.6 kg (3 1/2 pound) corn-fed (or organic, free-range) chicken, left whole
  • 1.5 litres (6 cups) water
  • 250 ml (1 cup) light soy sauce
  • 250 ml (1 cup) shaohsing wine
  • 150 g (2/3 cup) yellow rock (or light brown) sugar
  • 1 large knob ginger, peeled and sliced
  • 3 cloves garlic, sliced
  • 4 star anise
  • 2 sticks cinnamon
  • 3 pieces dried mandarin peelthree dipping sauces:
  • ginger and shallot oil
  • black vinegar and ginger sauce
  • bean paste sauce

DIRECTIONS Remove all visible fat from the chicken and wipe down the cavity with paper towels.

Bring all the ingredients except the chicken and dipping sauces to the boil in a pot just big enough to fit the chicken. Turn down and simmer for 20 minutes. Submerge the chicken in the stock, breast-side down, and bring back to the boil. Lower the heat to a strong simmer for 20 minutes.

Turn the chicken and allow to simmer for another 3 minutes. Put a lid on and remove the pot from the heat. Allow the chicken to cool in the stock.

Once the stock has cooled, remove the chicken. The master stock should then be strained, brought up to the boil, cooled and refrigerated. It can then be added to the pot the next time it is needed. As the stock gets older it will grow in strength and its flavour will intensify. Add water if necessary to dilute the stock.

The chicken is now ready for use in a salad or chopped up Chinese-style and re-formed on a plate. It is delicious served with coriander (cilantro) and any of the three dipping sauces. You will find this chicken silky and delicious, and I’m sure it will change your mind on boiled chook from now on.

To make a simple Chinese roast chicken, heat 4 cups of peanut oil in a wok and fry the chicken on all sides until golden brown and the flesh is heated through. Serve with Sichuan salt and pepper and lemon juice.

Chef Neil Perry shares his tips with Epicurious:
• As long as the “master stock” is frozen or boiled, cooled, and rerefrigerated every three to five days, it can be used over and over again. Says Perry, “It becomes more intense with each use. We have stocks at the restaurant that are 15 years old, with complex layers of flavor.”
• The recipe calls for dried mandarin peel, which can be bought in Chinese grocery stores. To make your own, simply leave the peels out until they’re dry, then save them in a jar. Perry particularly likes home-dried peel, which is more aromatic, with braised lamb.
• In addition to the uses suggested in the recipe, Perry also likes to stir-fry Master Stock Chicken with ginger and garlic, or use the flavorful, silky meat for sandwiches.

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Fresh Vegetable Broth Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:54 am

Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.

Makes 4 cups.

INGREDIENTS

  • 10 cups water
  • 1 medium-sized onion, unpeeled, studded with 4 whole cloves
  • 2 cloves of garlic, unpeeled and lightly bruised
  • 2 celery ribs with leaves, cut into large chunks
  • 8 white mushrooms, halved
  • 2 carrots, unpeeled and cut into large chunks
  • 2 leeks, trimmed and cut into large chunks
  • 2 medium-sized tomatoes, quartered
  • 4 medium-sized new red potatoes, halved
  • 8 fresh parsley sprigs
  • 2 fresh dill sprigs
  • 1 bay leaf
  • 8 black peppercorns
  • 1 teaspoon coarse salt

DIRECTIONS 1. Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.

2. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pur
e them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.

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