Day Recipe Food Community

May 15, 2009

Cucumber-Avocado Salad with Smoked Trout Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:33 pm

Makes 4 appetizer servings.

INGREDIENTS

  • 1medium hothouse cucumber
  • 2medium pickling cucumbers
  • 3tablespoons unseasoned rice vinegar
  • 1 1/2tablespoons chopped fresh dill
  • 1tablespoon honey1avocado, halved, pitted, peeled
  • 2teaspoons fresh lemon juice6ounces smoked trout fillets, broken into bite-size pieces
  • fresh dill sprigs

DIRECTIONS Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2×1/4-inch strips. Place in medium bowl. Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips. Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.

Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.

Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.

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Cheese Ravioli with Herbs in Meat Broth Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:06 pm

Donovan Clark of London, England, writes: “I met chef Jean-Yves Bath a couple years ago while I was dining at his elegant Michelin one-star restaurant, Bath’s, in Paris. He had renovated an old Chinese eatery near the Champs-Élysées, and it was the perfect setting to showcase the food of his native Auvergne region. The simple cheese ravioli dish I had that night was unforgettable.”

For a vegetarian version of this recipe, mushroom or vegetable broth could be used in place of the beef broth.

Makes 12 first-course or 6 main-course servings.

INGREDIENTS

  • 2 3/4cups coarsely grated cantal or sharp white cheddar cheese
  • 1 1/4cups finely grated pecorino romano cheese
  • 1/3cup crème fraîche or sour cream
  • 4tablespoons chopped fresh chives
  • 3tablespoons chopped fresh italian parsley
  • 2teaspoons finely grated lemon peel50wonton wrappers
  • 1large egg white, beaten just to loosen1cup low-salt beef broth
  • 4tablespoons butter

DIRECTIONS Toss Cantal and Romano cheeses in medium bowl to blend. Stir in crème fraîche, 3 tablespoons chives, 2 tablespoons parsley, and lemon peel. Season filling to taste with salt and pepper.

Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Place 1 heaping teaspoon cheese mixture in center of wrapper. Brush edges with egg white, fold over to enclose cheese filling, and press edges to seal. Transfer to prepared baking sheet. Repeat with remaining wonton wrappers and filling. (Can be made ahead. Cover with layer of plastic, then layer of foil; refrigerate up to 6 hours or freeze up to 1 week.)

Boil broth and butter in heavy small saucepan until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon chives and 1 tablespoon parsley. Season to taste with salt and pepper. Cover to keep warm.

Working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer ravioli to serving bowl. Ladle warm broth mixture over ravioli and serve immediately.

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Spicy Parmesan Toasts Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:42 pm

Active time: 10 min Start to finish: 45 min

Makes about 20 toasts.

INGREDIENTS

  • 1(12-inch) piece day-old baguette, cut on a long diagonal into 1/4-inch-thick slices
  • 1/4cup olive oil
  • 1/4teaspoon salt
  • 3oz parmigiano-reggiano, coarsely grated (1 cup)
  • 1/8teaspoon cayenne

DIRECTIONS Put oven rack in middle position and preheat oven to 375°F.

Arrange baguette slices in 1 layer on a baking sheet. Brush 1 side of each slice with oil and sprinkle with salt. Bake 10 minutes. Toss cheese with cayenne and sprinkle over each slice. Bake until cheese is melted and toasts are golden and crisp, 6 to 8 minutes more. Cool completely.

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Chilled Avocado and Mint Soup Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:42 pm

Fresh mint makes this starter all the
more cooling. Use Haas avocados for
the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

Makes 8 servings.

INGREDIENTS

  • 4cups diced peeled avocados (about 4 medium)
  • 3 1/4cups chilled buttermilk
  • 5tablespoons fresh lime juice
  • 1/4cup chopped green onions
  • 1/4cup chopped fresh cilantro
  • 1teaspoon minced seeded serrano chile
  • 1teaspoon chili powder
  • 6tablespoons chopped fresh mint leaves, divided
  • 3cups (or more) low-salt chicken broth1cup diced seeded tomatoes

DIRECTIONS Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)

Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.

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Flans with Marsala and Caramel Sauce Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:39 pm

Jason Corrigan, of A Touch of Garlic in Springfield, Massachusetts, writes: “As the chef at a small Italian restaurant, I have only two nights per week off. That’s when I like to come up with simple dishes that my four-year-old daughter and I can make together at home. Well, mostly she just does a lot of pouring and stirring, but she loves to help. I hope one day her younger sister will, too.”

Make and chill these a day ahead for a treat that doesn’t require much last-minute effort.

Makes 6 servings.

INGREDIENTS

  • 2cups whipping cream
  • 3/4cup sugar
  • 5tablespoons sweet marsala
  • 1teaspoon grated lemon peel
  • 3large eggs
  • 2large egg yolks
  • 1teaspoon vanilla extract1cup purchased caramel sauce

DIRECTIONS Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch baking pan. Combine cream, sugar, 2 tablespoons Marsala, and lemon peel in heavy medium saucepan. Stir over medium heat just until sugar dissolves (cream will be only lukewarm). Remove from heat. Whisk eggs and yolks in medium bowl until well blended. Whisk in cream mixture, then vanilla. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sides of custard cups.

Bake flans until softly set in center, about 35 minutes. Remove flans from water bath and refrigerate uncovered until very cold and firm, at least 3 hours and up to 1 day.

Using knife, cut around flans in cups to loosen. Invert onto plates, shaking to dislodge if necessary. Stir caramel sauce in small saucepan over medium heat until warm, about 2 minutes. Whisk in remaining 3 tablespoons Marsala. Serve flans with caramel sauce.

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Grilled Artichokes with Olive Oil, Lemon, and Mint Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:29 pm

If the grill is large enough, cook the artichokes alongside the steaks; otherwise, grill these first and serve at room temperature.

Makes 6 servings.

INGREDIENTS

  • 2lemons, halved
  • 6large artichokes2/3cup extra-virgin olive oil
  • 1/3cup fresh lemon juice
  • 3tablespoons chopped fresh mint

DIRECTIONS Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.

Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.

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Buttermilk Doughnuts Recipe

Filed under: Recipes — Tags: , , — Anna @ 7:33 pm

This recipe is an accompaniment for Mocha Custards with Buttermilk Doughnuts.

Makes about 10.

INGREDIENTS

  • 2 1/2cups all purpose flour
  • 1 1/4cups sugar
  • 3/4cup buttermilk
  • 2large eggs
  • 2tablespoons solid vegetable shortening, room temperature
  • 1tablespoon vanilla extract
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 3/4teaspoon ground nutmegvegetable oil (for frying)
  • powdered sugar

DIRECTIONS Place 1 1/2 cups flour and 1 1/4 cups sugar in large bowl. Add buttermilk and next 7 ingredients. Using electric mixer, beat mixture until just smooth. Beat in remaining 1 cup flour. Cover and refrigerate at least 1 hour and up to 6 hours.

Turn dough out onto floured work surface; roll to 1/2-inch thickness. Using 3-inch round cookie cutter, cut dough into rounds. Using 1-inch round cookie cutter, cut hole from center of each round, making doughnuts. Gather scraps and reroll dough, cutting additional doughnuts until dough is used up.

Pour oil into heavy large pot to depth of 5 inches. Heat oil to 350°F. Add 3 doughnuts at a time to oil and fry until golden, turning once, about 6 minutes total. Using slotted spoon, transfer to paper-towel-lined rack to drain. Repeat with remaining doughnuts. Cool. Sift powdered sugar thickly over doughnuts.

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Pandan & Almond Cake

Filed under: Recipes — Tags: , , , , — @ 4:42 pm

The weather today is awful. It has been raining since the early hours & it not exactly warm either. So to cheer my family up, I decided to bake this cake. Grab a comfy chair, a pot of tea & a generous slice of cake & sit by the fire to warm up!

pandan-almond-cake1

pandan-almond-cake2

pandan-almond-cake-sliced1

 

INGREDIENTS:

  • 250 ml thick coconut milk
  • 54 ml sunflower oil
  • 200 g self raising flour
  • 5 egg yolks
  • 7 egg whites
  • 1 teaspoon pandan extract
  • 1 tablespoon pandan essence
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 210 g sugar
  • 3 tablespoons ground almonds
  • 1/4 teaspoon salt

 

DECORATIONS:

  • 1/4 – 1/2 cup toasted sliced (slivered) almonds
  • sifted icing sugar

 

DIRECTIONS:

  1. Sift flour in a bowl. Add in egg yolk, baking powder, ground almonds, oil, coconut milk, salt, pandan extract and essence. Stir well. Set aside.
  2. In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
  3. Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
  4. Bake  in an 8″ round tin in pre-heated oven @ 180 C for 50 minutes. Turn off oven & allow the cake to cool in the oven 
  5. When completely cool remove from tin & decorate, dust with icing sugar & sprinkle with toasted sliced almonds.

 

TIPS:

  1. If you cannot get pandan essence, use 2 tsp of extract & a little green food colouring.
  2. If you would prefer to make this cake in a tube pan, choose a 10″ pan & cook for 45-55 minutes at 175 C.
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Anise Vanilla Espresso

Filed under: Recipes — Tags: , , — @ 4:09 pm

Anise Vanilla Espresso

Anise Vanilla Espresso
 

 I created this combo on the spur of the moment when I wanted an espresso that offered something out of the ordinary on a cold, rainy, day. I recommend this if you enjoy anise. It’s a strong presence the way I made it but the touch of vanilla mellowed it just enough to make it a delicious cup of afternoon warmth and goodness.

SERVES: 1

INGREDIENTS:

  • espresso grind coffee to the strength you prefer (I used 1 tablespoon)
  • 1/2 teaspoon anise extract (you may adjust the amount to your own liking)
  • 1/4 teaspoon vanilla extract
  • Splenda or sugar to you taste (optional)

DIRECTIONS:

  1. Place the coffee in the “brew cup” of your machine and tamp it well.
  2. Lock the brew cup into your machine, add the needed water and turn it on to start heating the water.
  3. While the machine is working go ahead and add the anise and vanilla extracts into your cup.
  4. Put the cup under the dispenser draw your espresso when it ready (hopefully you have a better machine than mine and you’ll get the lovely crema that you should have *sigh*).
  5. Stir to mix the flavors and add any Splenda or sugar that you might be using.
  6. Enjoy.

TIP:

This flavor combo may be used with regular coffee as well a espresso.

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Roasted Vegetable Pizza Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:24 pm

Any combination of vegetables from the supermarket salad bar would work well here. Complete this colorful vegetarian meal with a romaine salad tossed with marinated artichoke hearts, canned garbanzo beans, and a creamy Italian dressing. End with biscotti and espresso.

Makes 2 to 4 servings.

INGREDIENTS

  • 110-ounce tube refrigerated pizza dough
  • 4tablespoons garlic-flavored olive oil or regular olive oil
  • 8cherry tomatoes, halved
  • 1red bell pepper, sliced
  • 1medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
  • 1small red onion, thinly sliced (about 2 cups)
  • 18-ounce package shredded 3- or 4-cheese pizza blend
  • 3tablespoons chopped fresh basil

DIRECTIONS Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13×9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

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