Day Recipe Food Community

May 9, 2009

Chicken and Andouille Sausage Ragu Recipe

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

This hearty winter stew has rich, deep flavors that improve if the stew rests in the refrigerator overnight. what to drink: Rioja, Syrah, or any medium-bodied red wine with soft berry fruit and some spice.

Makes 6 servings.

INGREDIENTS

  • 9chicken thighs with skin and bones (about 4 pounds), well trimmed2tablespoons olive oil
  • 1pound chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds
  • 3medium carrots, peeled, diced
  • 2large onions, chopped
  • 1/2cup chopped fresh marjoram (from about 2 large bunches)
  • 6garlic cloves, minced
  • 1teaspoon grated lemon peel
  • 1/4teaspoon dried crushed red pepper
  • 1cup dry white wine
  • 214 1/2-ounce cans diced tomatoes in juice
  • 2cups low-salt chicken brothcampanelle pasta with parsley butter

DIRECTIONS Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.

Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.

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Lamb with White Poppy Seeds Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 7:14 pm

Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; penzeys.com) and Kalustyan’s (800-352-3451; kalustyans.com).

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

Makes 4 main-course servings.

INGREDIENTS

  • 1 1/2to 2 cups hot water
  • 1/2cup posto (white poppy seeds; 2 oz)
  • 3/4stick (6 tablespoons) unsalted butter
  • 6whole green or white cardamom pods
  • 1(3-inch) cinnamon stick, broken into several pieces
  • 4turkish bay leaves or 2 california
  • 2large onions, halved lengthwise, then thinly sliced lengthwise
  • 1(2-inch) piece fresh ginger, peeled and minced (2 1/2 tablespoons)
  • 8garlic cloves, minced (2 tablespoons)
  • 2lb boneless lamb shoulder, trimmed and cut into 1-inch cubes
  • 2teaspoons salt
  • 1to 2 tablespoons sugar
  • 6(3-inch) whole dried red chilesaccompaniment:steamed white rice

DIRECTIONS Pour 1/2 cup hot water over posto in a small bowl and let stand.

Melt butter in a 4- to 6-quart heavy pot over moderate heat, then cook cardamom, cinnamon, and bay leaves, stirring, until cardamom starts to pop, about 1 minute. Stir in onions, ginger, and garlic and cook, stirring occasionally, until onions are pale golden, about 15 minutes.

Add lamb, salt, and 1 tablespoon sugar and cook, stirring occasionally, until meat is lightly browned, about 4 minutes. Add chiles, posto (with soaking liquid), and enough hot water (1 to 2 cups) to just cover lamb and simmer, covered, over low heat until lamb is very tender, 1 to 1 1/2 hours.

Season with salt to taste and enough sugar for stew to taste slightly sweet (up to 1 tablespoon). Boil until most of excess liquid is reduced and lamb is coated with thickened sauce, 15 to 25 minutes. Do not eat bay leaves.

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White Beans with Roasted Tomatoes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:25 pm

This combination of white beans, tomatoes, and cipolline is exceptionally delicious. Letting your tomatoes cook to the point where they become caramelized and start to fall apart adds sweetness and a layer of deep flavor to the dish.

Active time: 1 hr Start to finish: 9 1/4 hr (includes soaking)

Makes 8 servings.

INGREDIENTS

  • for beans
  • 1lb dried cannellini beans (2 cups), picked over and rinsed
  • 1lb cipolline* or small boiling onions (left unpeeled)
  • 1 1/2teaspoons salt (preferably sea salt), or to tastefor tomatoes
  • 2lb large tomatoes, cored and halved crosswise
  • 1lb cherry tomatoes (preferably mixed colors; 4 cups)
  • 1teaspoon salt (preferably sea salt)
  • 1teaspoon sugar
  • 1/2cup extra-virgin olive oil
  • 1/4cup torn fresh basil leaves

DIRECTIONS Cook beans:
Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks’ note, below). Drain well in a colander.

Blanch onions in boiling salted water, 1 minute, then drain and peel.

Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.

Roast tomatoes while beans are cooking:
Put oven rack in upper third of oven and preheat oven to 500°F.

Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.

Assemble dish:
Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

Cooks’ notes:
• Beans can be cooked 1 day ahead. Cool in liquid, uncovered, then chill, covered. Reheat in liquid over low heat, covered, stirring occasionally, before assembling dish.
• To quick-soak beans, cover dried beans with triple their volume of cold water in a large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and soak beans 1 hour.
• Tomatoes can be roasted 2 hours ahead and kept, uncovered, at room temperature. Reheat, covered with foil, in 350°F oven until heated through, 15 to 20 minutes.

*Available at Italian markets and specialty produce markets.

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Fried Garlic Grits Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:36 pm

We tested this recipe with both stone-ground and regular “old-fashioned” grits; we liked the stone-ground best here because of its pronounced corn flavor and appealing texture. If you already have the “old-fashioned” type on hand, it’s a fine substitute. Simply follow our procedure and disregard the cooking instructions on the package.

Active time: 1 1/2 hr Start to finish: 4 1/2 hr (includes chilling)

Makes 8 servings.

INGREDIENTS

  • 4 1/2cups water
  • 3tablespoons unsalted butter
  • 4garlic cloves, minced
  • 1 1/2teaspoons salt
  • 1/2teaspoon black pepper
  • 1cup coarse stone-ground white grits*
  • 2cups all-purpose flour
  • 2large eggs, lightly beaten with 2 tablespoons water
  • 2cups plain fine dry bread crumbs
  • 6cups vegetable oilspecial equipment:a deep-fat thermometer

DIRECTIONS Line a lightly oiled 13- by 9- by 2-inch baking pan lengthwise with a 24-inch-long sheet of wax paper, letting excess hang over ends.

Bring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, then slowly stir in grits. Reduce heat and cook at a bare simmer, covered, stirring frequently, until thickened, about 40 minutes. Remove lid and simmer grits, stirring frequently, until very thick and tender, 10 to 15 minutes. Cool grits in pot 10 minutes, then pour into lined baking pan, smoothing top, and cool completely. Chill grits, covered with plastic wrap, until firm, at least 3 hours.

Discard plastic wrap and transfer grits on wax paper to a work surface, then pat dry with paper towels. Cut grits into 8 (4 1/2- by 3 1/4-inch) rectangles, then diagonally halve each rectangle to form 2 triangles.

Put flour, eggs, and bread crumbs in separate shallow dishes. Dredge a grits triangle in flour, knocking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs. Transfer coated triangle to a large baking sheet. Coat remaining triangles in same manner.

Preheat oven to 300°F.

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry triangles in 4 batches, stirring gently, until crisp and golden brown, 1 to 2 minutes, then transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep grits hot on a rack set in a baking pan in oven while frying other batches.

Cooks’ notes:
• Grits can be chilled in baking pan up to 2 days.
• Grits triangles can be fried 1 hour ahead and kept at room temperature on a rack in a baking pan. Reheat, uncovered, in middle of a 375°F oven 5 to 8 minutes.

*Availableat specialty foods shops and Hoppin’ John’s (800-828-4412; hoppinjohns.com).

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Applesauce Cinnamon Loaf

Filed under: Recipes — Tags: , , , — @ 1:33 pm

Applesauce Cinnamon Loaf 1

Applesauce Cinnamon Loaf 2

This is a basic but very yummy quick bread that is excellent with coffee or tea. My grand mother would have loved it spread with apple butter but just a light spread of butter will enhance it beautifully

MAKES: 1 loaf

INGREDIENTS:

  • 1 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup golden brown sugar
  • 3/4 cup buttermilk
  • 1/2 cup (generous) applesauce
  • 1/2 cup butter, softened
  • 1 lg egg

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Grease a 9×5 (or use 8×4 for a taller loaf) loaf pan and set aside.
  3. in one bowl combine the flour, baking powder, baking soda, salt and cinnamon.
  4. In another bowl use an electric mixer to cream the butter and brown sugar together, beating until the mix is very well mixed and looks fluffy.
  5. Beat in the egg, mixing well.
  6. Add the dry ingredients in increments alternating with increments of the milk, starting and ending with the dry ingredients.
  7. Pout the mixture into the prepared loaf pan, smoothing the top flat.
  8. Bake on the center oven rack for 40 mins.

 

TIPS:

I made this for my husband who doesn’t like nuts but this loaf would be improved with the addition of 3/4 cup of chopped nuts (walnuts or pecans being the best choices). Stir them in just before pouring the batter into the loaf pan.

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Cilantro Coconut Rice Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:08 pm

We decided to use sweetened flaked coconut rather than fresh coconut for this recipe because it not only saves time but enhances the overall flavor of the dish, adding a touch of subtle sweetness. Soaking the basmati rice strengthens the grains to prevent the rice from breaking down during cooking.

Active time: 40 min Start to finish: 1 hr

Makes 10 servings.

INGREDIENTS

  • 3cups basmati rice (20 oz)
  • 3/4cup sweetened flaked coconut
  • 1tablespoon finely chopped peeled fresh ginger
  • 1tablespoon finely chopped fresh jalapeño including seeds (from 1 chile)
  • 3tablespoons vegetable oil
  • 4cups water
  • 1teaspoon salt
  • 2cups packed fresh cilantro sprigs
  • 4scallions, chopped (1 cup)

DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.

Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.

Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.

Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.

Add cilantro mixture to cooked rice and stir gently until combined well.

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Hearty Chicken Vegetable Soup Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:14 am

Active time: 20 min Start to finish: 40 min

Makes 4 to 6 servings.

INGREDIENTS

  • 4cups water
  • 1 3/4cups chicken broth
  • 1lb skinless boneless chicken breasts
  • 1medium onion, chopped
  • 2tablespoons olive oil
  • 1garlic clove, minced
  • 4medium carrots, cut diagonally into 1/3-inch-thick slices
  • 2celery ribs, cut crosswise into 1/3-inch-thick slices
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 3tablespoons finely chopped fresh parsley

DIRECTIONS Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.

While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

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Frozen Cognac Parfait and Spirited Fruit Compote Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:10 am

Makes 8 to 10 servings.

INGREDIENTS

  • parfait
  • 1cup sugar
  • 6large egg yolks
  • 1/4cup light corn syrup
  • 1/4cup orange juice2cups chilled whipping cream
  • 1/4cup cognac or brandy
  • 1 1/2teaspoons vanilla extractfruit compote
  • 2oranges
  • 2cups quartered hulled strawberries (about 12 ounces)
  • 1cup blueberries
  • 1cup seedless grapes, halved
  • 1/3cup sugar
  • 2tablespoons cognac or brandy
  • 1teaspoon grated orange peel
  • 1/2teaspoon ground allspice

DIRECTIONS Make parfait: Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat until parfait base is cool, about 7 minutes.

In another large bowl, beat cream, Cognac, and vanilla until peaks form. Fold cream into parfait base in 3 additions. Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days.

Make fruit compote:Using small sharp knife, cut all peel and pith from oranges. Working over large bowl, cut between membranes, releasing orange segments into bowl. Mix in remaining ingredients. Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally.

Assemble parfaits: Scoop parfait into goblets. Spoon fruit compote over and serve.

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Strawberry Daiquiri Slush with Honeydew Melon Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:00 am

This is a refreshing and fast adults-only dessert for any summer meal.


Active time: 15 min Start to finish: 15 min

Makes 6 servings.

INGREDIENTS

  • 1(12-oz) package frozen unsweetened strawberries
  • 1/3cup light corn syrup
  • 1/4to 1/3 cup white rum
  • 2tablespoons fresh lime juice
  • 1/2ripe honeydew melon, seeded and flesh cut into 1/2-inch cubesgarnish: lime slices

DIRECTIONS Purée frozen berries, corn syrup, rum to taste, and lime juice in a blender until slushy. Spoon into 6 (8-ounce) wineglasses or other stemmed shallow glasses and top with melon.

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Oatmeal Lace Cookies Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:45 am

Makes about 24 cookies.

INGREDIENTS

  • 1cup sugar
  • 1/2cup (1 stick) unsalted butter, room temperature
  • 1/4cup all purpose flour
  • 1tablespoon vanilla extract
  • 1/4teaspoon salt
  • 1 1/2cups old-fashioned oats

DIRECTIONS Using electric mixer, beat sugar and butter until well blended. Beat in flour, vanilla extract, and salt. Stir in oats. Cover and refrigerate cookie dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough by tablespoonfuls between palms into balls. Place dough balls on baking sheets, spacing 3 1/2 inches apart (cookies will spread during baking). Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. Bake until cookies are golden brown, about 11 minutes. Let cookies remain on sheets 1 minute. Using spatula, transfer cookies to racks and cool completely. (Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)

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