Day Recipe Food Community

May 12, 2009

Cornish Game Hen with Curried Plum Glaze Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:38 pm

Jason Gareffa of Los Angeles, California, writes: “Pursuing a career in acting keeps me tremendously busy. Between my improv comedy classes, performances, auditions for film and television roles, and gigs as a DJ for weddings, I don’t have a lot of extra time on my hands. But good food is important to me, especially since I need a lot of energy to stay on the go. So over the years, I’ve started experimenting in the kitchen. Now the other members of my improv group even like to come to my ‘wrap parties’ to taste my creations.”

Serve basmati rice (or regular white rice) on the side to complement the Indian flavors.

Makes 2 servings.

INGREDIENTS

  • 11 3/4-pound cornish game hen, halved lengthwise1/3cup plum jam
  • 2tablespoons mango chutney
  • 1teaspoon curry powder
  • 1/4cup low-salt chicken broth1lime, halved
  • chopped green onions
  • chopped roasted salted peanuts

DIRECTIONS Preheat oven to 400°F. Rinse hen halves and pat dry. Sprinkle with salt and pepper. Line rimmed baking sheet with foil. Arrange hen halves, skin side up, on prepared baking sheet.

Combine plum jam, chutney, and curry powder in small saucepan. Stir over low heat until curried plum glaze comes to boil. Brush 2 tablespoons glaze over each hen half, coating generously. Add chicken broth to remaining glaze and reserve for sauce.

Bake hen halves until golden and tender, about 25 minutes. Transfer hen halves to plates. Squeeze fresh lime juice over each hen half. Pour pan juices into reserved glaze mixture and bring to boil. Reduce heat and simmer to thicken slightly, about 3 minutes. Spoon sauce around hen halves. Sprinkle with chopped green onions and chopped peanuts.

  • Share/Bookmark

Lime Ice Cream Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:55 pm

This recipe is an accompaniment for Meringue Napoleons with Lime Ice Cream and Blackberries.

Active time: 45 min Start to finish: 8 3/4 hr (includes freezing)

Makes about 1 quart.

INGREDIENTS

  • 2tablespoons finely grated fresh lime zest
  • 1cup sugar
  • 1 1/2cups heavy cream
  • 1 1/2cups whole milk
  • 1/2cup plus 2 tablespoons fresh lime juice
  • 6large egg yolks
  • 1/8teaspoon saltspecial equipment: a candy or instant-read thermometer; an ice cream maker

DIRECTIONS Blend zest and 1/2 cup sugar in a food processor 30 seconds, then stir together with cream and milk in a heavy saucepan. Bring to a boil over moderate heat, stirring occasionally, and remove from heat. Steep, covered, 30 minutes.

Bring remaining 1/2 cup sugar and 1/4 cup plus 2 tablespoons lime juice to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until syrup just begins to turn very pale golden. Remove from heat and whisk in steeped cream.

Whisk yolks with salt in a large bowl and add cream mixture in a slow stream, whisking. Return to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and thermometer registers 170°F (do not let boil).

Pour through a very fine sieve into a clean bowl and cool, stirring occasionally. Stir in remaining 1/4 cup lime juice and chill custard, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Cooks’ notes:
• Custard can chill up to 1 day.
• Ice cream can be made 1 week ahead.

  • Share/Bookmark

Korean-Style Tuna Tartare Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:55 pm

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 dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pine nuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pine nuts. This dish is so good that in the old days Greg Frazer, Barry McDonald and I have been known to start with one and have another for dessert at the end of a meal. I decided to do a tuna dish inspired by this, and since it was raw and used an egg yolk, I called it Korean Tuna Tartare. The times I have taken it off the menu have been met with firm resistance from regular customers.

Serves four as a starter.

INGREDIENTS

  • 2 medium carrots
  • 4 spring onions
  • 1 400 g (1 lb) piece fresh yellowfin tuna
  • 1 small chinese cabbage heart, finely shredded (about 1 cup)
  • leaves from 1 bunch coriander (cilantro)
  • 3 tablespoons roasted pine nuts
  • 1 recipe sesame dressing
  • 4 egg yolks
  • 2 tablespoons sesame seeds, toasted
  • freshly ground white pepper

DIRECTIONS Cut the carrot and spring onions into a fine julienne and soak in ice water for half an hour.

Place the tuna on a chopping board, and remove the skin. Cut it into rounds of 0.5 cm (1/4-inch) thickness, then cut it lengthwise into strips of about 0.5 cm (1/4-inch) square.

Place the tuna, carrots, spring onions, cabbage, coriander, pine nuts and dressing in a bowl. Toss to dress and divide between 4 plates. Make a little well in the centre of each, and place an egg yolk on top. Sprinkle with sesame seeds and grind over some pepper. Serve immediately.

Chef Neil Perry shares his tips with Epicurious:
• The dressing for this salad must stand for 30 minutes to let the flavors mingle. Since the salad must be served immediately once assembled, be sure to make the dressing first.
• The dressing calls for Chinese sesame paste. Tahini can be substituted, but this will change the flavor somewhat (tahini is made from raw sesame seeds, while the Chinese paste is made from roasted seeds). Chinese sesame paste can be found at most Asian grocery stores.

  • Share/Bookmark

Snowy Coconut Scones

Filed under: Recipes — Tags: , , , — @ 3:38 pm

snowy-coconut-scones
A unique and delicious scone recipe

INGREDIENTS:

  1. 2 cups all purpose flour
  2. 2 tablespoons sugar
  3. 1/2 teaspoon vanillin
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon cream of tarter
  6. 1/4 teaspoon sea salt
  7. 1/2 cup butter
  8. 1/2 cup sweetened shredded coconut
    1 lg egg
  9. 1/2 cup light cream (half &half)

TOPPING:

  • 1 1/2 teaspoons butter
  • 2 tablespoons chopped pecans
  • 1/3 cup sweetened shredded coconut

DIRECTIONS:

  1. Preheat oven to 375F.
  2. Lightly oil or spray a baking sheet with a non stick vegetable coating.
  3. In a medium bowl place the flour, sugar, vanillin, baking powder, cream of tarted and sea salt and mix gently until well combined.
  4. Cut in the butter until it’s the size of small pebbles then stir in the coconut.
  5. In a small bowl place the egg and light cream and mix with a fork until blended.
  6. Add the egg mixture to the dry ingredients and stir until moistened, add more cream (or milk at this point) by teaspoons if need be just until the flour mix is all brought into the dough.
  7. Turn out onto a flat surface and gently knead a few times (until you can press or roll it out easily).
  8. Press or roll dough to 1/2 inch thick and cut with a 2 1/2 inch round cutter.
  9. Place on baking sheet and bake for 12 mins, remove fron oven at that time and lower the temp to 350F.
  10. When the scones are out on the oven start making the topping: in a small bowl the butter, chopped pecans and cocnut.
  11. Using your fingers rub them together until they are well mixed and well coated with the butter.
  12. Put a small pile of the topping on each scone and retirn the baking sheet to the oven for 5 mins.
  13. Remove and place them on a cooling rack to cool.
  • Share/Bookmark

Seared Scallops with Lemon and Dill Recipe

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

Couscous with fresh herbs, and steamed green beans sprinkled with toasted pine nuts would be lovely accompaniments. Dessert? Try warm apple turnovers from the bakery; top with ice cream.

Makes 2 servings; can be doubled.

INGREDIENTS

  • 2tablespoons (1/4 stick) butter
  • 12large sea scallops1/4cup finely chopped shallots
  • 1/2cup dry white wine
  • 1tablespoon chopped fresh dill plus 2 dill sprigs for garnish
  • 1tablespoon fresh lemon juice
  • 1teaspoon grated lemon peel
  • 2tablespoons (1/4 stick) chilled butter, cut into 1/2-inch cubes

DIRECTIONS Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side. Transfer scallops to plate; tent with foil to keep warm.

Melt 1 tablespoon butter in same skillet. Add shallots; sauté 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice, and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper. Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.

  • Share/Bookmark

Heirloom Tomato Salad with Blue Cheese Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 2:23 pm

Makes 6 to 8 servings.

INGREDIENTS

  • 81/2-inch-thick slices crusty bread
  • 4large garlic cloves, halved
  • 3tablespoons plus 1/3 cup extra-virgin olive oil
  • 1cup currant or grape tomatoes or halved cherry or pear tomatoes
  • 1/2cup chopped green onions10medium heirloom tomatoes of assorted colors, cored, thinly sliced
  • 1small red onion, sliced paper-thin
  • 3celery stalks, sliced thin on diagonal
  • 1 1/2cups coarsely crumbled blue cheese

DIRECTIONS Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.

Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.

Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.

  • Share/Bookmark

Orange Yogurt Parfaits with Shredded Wheat Crisps Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:55 am

Active time: 25 min Start to finish: 25 hr (includes draining yogurt)

Makes 6 servings.

INGREDIENTS

  • 3cups low-fat plain yogurt
  • 1 1/2large shredded wheat biscuits, coarsely crumbled
  • 1 1/2tablespoons unsalted butter, melted
  • 2teaspoons sugar
  • 1/2cup water
  • 1/4cup honey
  • 6(3- by 1/2-inch) strips orange zest
  • 1/4cup strained fresh orange juice
  • 1/3cup chilled heavy cream

DIRECTIONS Drain yogurt in a paper-towel-lined large sieve set over a bowl, covered and chilled, 24 hours. Discard any liquid in bowl.

Preheat oven to 350°F.

Toss shredded wheat with butter and sugar in a bowl, then spread evenly on a baking sheet and bake in middle of oven until deep golden, about 12 minutes. Cool completely.

Simmer water, honey, zest, and orange juice in a small saucepan, uncovered, until reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and let steep, covered, 10 minutes. Cool syrup, then pour through a sieve into a small bowl, reserving zest.

Finely chop half of zest and stir into yogurt in a bowl along with 4 tablespoons syrup. Thinly slice remaining zest for garnish.

Beat cream in a small deep bowl with a whisk or an electric mixer until it just holds stiff peaks, then fold into yogurt. Divide yogurt among 6 small dessert dishes, then drizzle remaining syrup over it and top with wheat crisps and sliced zest.

Cooks’ notes:
• Wheat crisps and syrup can be made 1 day ahead. Keep wheat crisps in an airtight container at room temperature and chill syrup, covered.
• Yogurt mixture can be made 3 hours ahead (without syrup topping and wheat crisps) and chilled, covered.

  • Share/Bookmark

Miniature Camembert Walnut Pastries Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 5:21 am

Camembert aux Noix Amuse-Bouches

Active time: 30 min Start to finish: 50 min

Makes 40 hors d’oeuvres or 8 servings.

INGREDIENTS

  • for pastry
  • 1/4cup walnuts (1 oz), minced
  • 2teaspoons unsalted butter, melted
  • 1/8teaspoon fine sea salt
  • 1sheet frozen puff pastry (from a 17 1/4-oz package), thawed
  • 1large egg, lightly beaten with 1 tablespoon waterfor cheese filling
  • 6oz camembert (not runny), rind discarded
  • 1/3cup walnuts (1 1/4 oz), finely chopped, toasted, and cooledspecial equipment:a 1 1/2-inch round cookie cutter; parchment paper

DIRECTIONS Make pastry:
Preheat oven to 400°F.

Stir together walnuts, butter, and salt.

Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 14- by 12-inch rectangle. Cut out 40 rounds with lightly floured cookie cutter and discard trimmings.

Brush tops of rounds with egg wash, then sprinkle each with about 1/4 teaspoon walnut mixture and transfer to a parchment-lined large baking sheet. Bake rounds in middle of oven until golden and puffed, 10 to 15 minutes, then slide pastries on parchment onto a rack to cool. (Leave oven on.)

While pastries are still warm, gently pull each one apart to make a top and a bottom. Lightly press down any puffed inner layers on tops and bottoms if necessary.

Make filling while pastry bakes:
Mash together cheese and toasted walnuts with a fork.

Fill pastries:
Sandwich a 1/2-teaspoon mound of cheese filling inside each pastry (between top and bottom), then bake in middle of oven on parchment-lined baking sheet (it’s not necessary to use a clean sheet of parchment) until cheese begins to melt, 2 to 3 minutes. Season tops of pastries with pepper and serve immediately.

Cooks’ notes:
• Puff pastry can be baked and rounds separated into tops and bottoms 1 day ahead, then cooled completely and kept at room temperature in an airtight container.
• Pastries can be filled (but not baked) 1 hour ahead and kept, loosely covered,at room temperature.

  • Share/Bookmark

Grilled Pork Tenderloin with Pipian Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 4:53 am

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.

Makes 4 servings.

INGREDIENTS

  • 11- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions3tablespoons vegetable oil
  • 1/2onion, coarsely chopped
  • 3/4cup pumpkin seeds (pepitas)
  • 1/4cup peanuts (1 1/2 ounces)
  • 1/4cup sesame seeds (1 1/2 ounces)
  • 2garlic cloves, minced4cups water
  • 12ounces tomatillo,* husked
  • 2teaspoons coarsely chopped seeded jalapeño chili
  • 1 1/2cups fresh cilantro leaves
  • 1 1/2cups torn romaine leaves
  • 1 1/4cups low-salt chicken broth
  • 3radishes, trimmed, chopped

DIRECTIONS Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.)

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside.

Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients.

Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper. Grill until cooked through, about 2 minutes per side. Divide among 4 plates. Stir sauce over medium heat until heated through. Spoon sauce over pork.

* Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.

  • Share/Bookmark

Honey-Glazed Wax Beans Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:20 am

Active time: 15 min Start to finish: 25 min

Makes 6 servings.

INGREDIENTS

  • 1 1/4lb wax (yellow) or green beans, trimmed
  • 1tablespoon mild honey
  • 3/4teaspoon finely grated fresh lemon zest
  • 1/4teaspoon salt

DIRECTIONS Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

  • Share/Bookmark

Powered by WordPress