Day Recipe Food Community

May 17, 2009

Oven-Fried Chicken Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:43 pm

Active time: 20 min Start to finish: 1 hr

Makes 1 serving.

INGREDIENTS

  • 1cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
  • 3/4teaspoon salt
  • 3/8teaspoon black pepper
  • 2tablespoons unsalted butter, softened
  • 1tablespoon dijon mustard
  • 1tablespoon mayonnaise
  • 1/2teaspoon fresh lemon juice
  • rounded 1/8 teaspoon curry powder
  • 1(8- to 10-oz) chicken breast and 1 (8-oz) whole leg, both with skin and bones

DIRECTIONS Put oven rack in middle position and preheat to 450°F.

Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.

Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.

Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.

Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).

  • Share/Bookmark

Lamb Meatball Tagine With Preserved Lemon & Coriander

Filed under: Recipes — Tags: , , , , , , , — @ 6:03 pm
This tagine is one of my family’s all time favourite meals. It is quite simple to put together & always receives many compliments.
This dish really is a true taste of North Africa!
mytagine1-2
Serves 4-6
INGREDIENTS:
 
For the meatballs:
 
  • 1/2 onion, roughly chopped
  • 3 tablespoons fresh parsley, roughly chopped
  •  2 slices white bread, roughly torn
  • 1 egg, beaten
  • 15 ounces ground lamb
  •  1/2 teaspoon ground cumin
  •  1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ras el hanout
  •  1 teaspoon olive oil for frying
For the sauce:
  • 4 teaspoons olive oil
  • 1/2 onion, finely chopped
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ras el hanout
  • 3 cups water
  • 1 chicken stock cube
  • 1 can chickpeas, rinsed & drained
  • 3 tablespoons fresh coriander, finely chopped
  • 3 tablespoons fresh parsley, finely chopped
  • 2 tablespoons lemon juice
  • 1/2 small preserved lemon (pulp removed & well rinsed), finely chopped 
  • 1 beaten egg

 

DIRECTIONS:
 
  1. Place all the meatball ingredients in a food processor & pulse until you have a thick paste.
  2. With wet hands, roll paste into balls about the size of a small walnut.
  3. Quickly fry the meatballs in a little oil until they are sealed all over. Set aside.
  4. Make the sauce by frying off the onion in a large dutch oven or casserole pot, then adding all the ingredients & the meatballs(except lemon juice, egg & fresh herbs). Cover & cook on a medioum heat for 1 hour.
  5. After one hour, check the seasoning & remove lid & cook to reduce the sauce. Once you have a thick sauce, mix the beaten egg with the lemon juice & a tablespoon of sauce. Mix together then pour back into the pot & mix well, add the herbs & cook for 2 minutes.
  6. Serve with lots of crusty bread or cous cous & a fresh salad.
 
TIPS:
 
  1. If you have a tagine to cook this dish in, use just 2 cups of water & cook on a low-medium heat for 4 hours.
  2. Beef or chicken can also be used in place of the lamb.
  • Share/Bookmark

Tuna and Potato-Stuffed Ancho Chiles Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:06 pm

Chiles Anchos Rellenos de Atún con Papas

This is more sweet than spicy, because the chiles are softened in brown sugar and vinegar before stuffing.

Makes 6 servings.

INGREDIENTS

  • 3cups water
  • 9ounces piloncillo*
  • 1cup distilled white vinegar
  • 12-inch piece canela** or cinnamon stick
  • 1/4teaspoon salt
  • 6large ancho chiles 1pound red-skinned potatoes 1pound 1-inch-thick ahi tuna steaks
  • 1/2cup olive oil
  • 1/4cup chopped white onion
  • 3tablespoons chopped fresh parsley
  • 2tablespoons whipping cream
  • 2tablespoons mayonnaise
  • 1tablespoon fresh lime juice
  • 2tablespoons apple cider vinegar
  • 1tablespoon chopped fresh cilantro
  • 4ounces mixed baby greens
  • 1large avocado, halved, pitted, peeled, cut into 12 slices

DIRECTIONS Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.

Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.

Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.

Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.

*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
**Mexican cinnamon sticks with a delicate, floral flavor.

  • Share/Bookmark

Ranch-Style Poquito Beans Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 1:14 pm

Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.

Makes 8 to 10 servings.

INGREDIENTS

  • 1pound dried poquito beans or pink beans1pound smoked bacon, chopped
  • 1large red onion, chopped
  • 1tablespoon ground cumin
  • 2cups orange juice
  • 1tablespoon minced canned chipotle chilies*1large red onion, thinly sliced

DIRECTIONS Place beans in large bowl. Pour enough cold water over to cover beans by 1 1/2 inches; let stand overnight.

Cook bacon in large pot over medium heat until crisp, about 12 minutes. Using slotted spoon, transfer bacon to paper towels. Transfer 3 tablespoons bacon drippings to small bowl. Heat remaining drippings in pot over medium-high heat. Add chopped onion and cumin; sauté 5 minutes. Stir in juice and chilies; boil 5 minutes. Add beans and soaking liquid; bring to boil. Reduce heat to medium. Cover partially; simmer 2 hours. Uncover; simmer until beans are tender and liquid thickens, about 30 minutes. Stir in bacon. Season with salt and pepper.

Combine reserved bacon drippings and sliced onion in large skillet. Sauté over medium heat until brown, about 25 minutes. Season with salt and pepper.

Transfer beans to large bowl. Top with caramelized onion and serve.

* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

  • Share/Bookmark

Diabetic Whole Wheat Apple Pancakes

Filed under: Recipes — Tags: , , , — @ 12:00 pm

Diabetic Whole Wheat Apple Pancakes

diabetic-wholewheat-apple-pancakes2

What a great start to Sunday. These turned out to be very tasty and moist. They are made with sweet apples that cook into the pancakes beautifully. You don’t need to get out the machinery the make this recipe either. The small amount of apple is easily hang grated right into dry ingredients and if you don’t have an electric griddle a lightly oiled skillet will work perfectly. Pancakes were made in skillets long before the electric griddles came on the scene after all.

MAKES: 4 pancakes

INGREDIENTS:

  • 1/4 cup + 2 tablespoons of whole wheat flour
  • 1/4 cup unbleached white flour
  • 1/2 teaspoon Splenda sugar substitute
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 tsp cinnamon
  • 1/2 of a Red Delicious apple (cored, peeled and coarsely grated)
  • 2 tablespoons Egg Beaters or egg white
  • 1/2 cup buttermilk or sour milk (1/2 c. low fat milk + 1/2 tsp. vinegar)
  • 1 1/2 tsp vegetable oil

DIRECTIONS:

  1. Stir together the flours, sugar, baking powder, baking soda, salt and cinnamon.
  2. Grate the half apple into the dry mix and stir.
  3. Mix the egg, milk and oil together.
  4. Add the liquids to the flour mixture and stir just until blended.
  5. Pour the batter onto a lightly greased hot griddle (350 F).
  6. Serve with fresh apple slices, unsweetened applesauce and/or no added sugar syrup.
  • Share/Bookmark

Cinnamon Croissant Coffee Cake (princess Ring) Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:25 am

Freshly grinding the cinnamon—in
an electric coffee/spice grinder—takes this breakfast ring to the next level.

Active time: 1 1/2 hr Start to finish: 17 hr

Makes 8 to 10 servings.

INGREDIENTS

  • for ring
  • 3tablespoons granulated sugar
  • 3tablespoons packed light brown sugar
  • 1/2teaspoon freshly ground cinnamon(half of a 3-inch stick)
  • 1/2recipe croissant dough(1 lb 6 oz), chilled
  • 1large egg, beaten
    for streusel topping
  • 1/4cup unbleached all-purpose flour
  • 1/4cup granulated sugar
  • 1/2stick (1/4 cup) frozen unsalted butter, cut into 1/2-inch piecesspecial equipment: parchment paper, a ruler, a pastry brush, a garbage bag (unscented)

DIRECTIONS Prepare ring:
Butter a 24-centimeter (about 9-inch) springform pan and line with a round of parchment paper. Butter paper and remove side of pan.


Stir together sugars and cinnamon.


Roll out dough on a lightly floured surface, dusting with flour as necessary, into a 24- by 9-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.


Arrange dough so that a long side is nearest you and sprinkle cinnamon sugar over dough, leaving a 1-inch border along bottom edge. Brush border with some beaten egg and chill remaining egg. Fold top edge of dough over about 1 inch. Using both hands, roll dough toward you: Use your thumbs to tuck dough under and tightenas you go, working your way down entire length of log (as when rolling up a poster), and gently rock dough back and forth to keep it taut and even. When finished, roll logback and forth over seam to seal.


Transfer log, seam side down, to bottom of springform pan, bringing both ends of log together to makea ring. Beginning 2 inches fromwhere ends meet, make vertical cuts from outside of ring toward centerat 2-inch intervals, cutting halfway through ring.

Let ring rise:
Attach side of pan and slide paninto garbage bag, propping up top of bag with inverted glasses to keep it from touching dough, then tuck open end under pan. Let ring rise until slightly puffy and spongy to thetouch, about 2 1/2 hours.

Make streusel while ring is rising:
Blend flour and sugar in a food processor. Add frozen butter and pulse until very finely chopped. Chill streusel until ready to use.


Preheat oven to 375°F.


Gently brush top and center of ring with some of remaining beaten egg, then sprinkle with streusel. Bake in middle of oven until top is browned and streusel is crisp, about 45 minutes.


Cool in pan on a rack 10 minutes, then run a thin knife around edge to loosen and remove side of pan.


Cooks’ note:
• Baked and cooled princess ring keeps1 month: Freeze it, uncovered, in pan until firm, then wrap snugly in foil before returning to freezer. When ready to serve, remove foil and bake (not thawed) in 325°F oven 30 to 40 minutes.

  • Share/Bookmark

Mussel and Carrot Soup Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:57 am

Gah Yan Tsui writes, via gourmet.com: “I recently enjoyed a delicious lunch at Aquavit in New York City. Marcus Samuelsson makes an incredible mussel and carrot soup. Would it be possible to acquire the recipe?”

This soup tastes much better when made with fresh carrot juice. If you don’t have a juicer, you can get some at your nearest natural foods store.

Active time: 30 min Start to finish: 45 min

Makes 6 servings.

INGREDIENTS

  • 2tablespoons olive oil
  • 2shallots, finely chopped (1/2 cup)
  • 1/4cup finely chopped peeled fresh ginger
  • 4garlic cloves, chopped
  • 2teaspoons curry powder
  • 1cup dry white wine
  • 2(3-inch) fresh tarragon sprigs
  • 3lb mussels (8 dozen; preferably cultivated), scrubbed well and beards discarded
  • 1cup chicken stock or low-sodium chicken broth
  • 3cups fresh carrot juice
  • 2(8-oz) bottles clam juice
  • 1/3cup fresh lime juice
  • 1tablespoon sour cream

DIRECTIONS Heat oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook shallots, ginger, garlic, and curry powder, stirring, until shallots are golden, about 2 minutes. Stir in wine, tarragon, and mussels and cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Add stock, carrot juice, and clam juice to pot and bring to a simmer, stirring occasionally.

Whisk lime juice into sour cream in a small bowl. Add lime mixture in a stream to soup, whisking until smooth, then season with salt and pepper. Return mussels to pot and cook over low heat, stirring occasionally, until just heated through (do not let boil).

  • Share/Bookmark

Sweet-Potato and Orange Hobo Packs Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 1:56 am

Active time: 20 min Start to finish: 50 min

Makes 10 to 12 servings.

INGREDIENTS

  • 8medium sweet potatoes
  • (5 lb), left unpeeled, halved lengthwise and cut crosswise into 2-inch pieces
  • 2navel oranges, left unpeeled, thinly sliced
  • 2large red onions, peeledand trimmed (leaving root ends intact) and cut into1/2-inch-thick wedges
  • 1stick (1/2 cup) unsalted butter, melted
  • 1/4cup olive oil
  • 1cup golden raisins
  • 1/3cup honey
  • 1/3cup fresh lemon juice
  • 1/4cup chopped fresh parsley
    special equipment: heavy-duty foil

DIRECTIONS Prepare grill for cooking.


Toss together sweet potatoes, oranges, onions, butter, oil, and salt and pepper to taste.

Put a 2-foot-long double layer of foil on a work surface. Place half of sweet potato mixture in center and sprinkle with 1/2 cup raisins. Cover with a third sheet of foil and tightly roll up all sides to seal. Wrap packet in a fourth sheet of foil to ensure insulation. Make another packet with remaining vegetables and raisins.


Put packets side by side directlyon hot coals. Cover grill and opengrill vents, then grill packets until vegetables are tender, about 30 minutes.


While packets are grilling, stir together honey, lemon juice, and parsley. Remove packets from grilland carefully unwrap. Drizzle vegetables with honey mixture.


Cooks’ notes:
• Gas grill method: Put packets on grill rack and close lid. Roast with grill set to moderately low.


• Oven method: Toss potatoes, oranges, onions, raisins, butter, and oil together in a large shallow roasting pan. Cover tightly with foil and roast in a preheated 450°F oven until potatoes begin to soften, about 50 minutes. Uncover and roast until vegetables are browned in spots and tender, about 25 minutes more.

  • Share/Bookmark

Beef Stroganov Recipe

Filed under: Recipes — Tags: , , — Anna @ 12:24 am

Active time: 35 min Start to finish: 35 min

This recipe makes good use of the tail-end portion of a tenderloin.

Makes 6 servings.

INGREDIENTS

  • 3 1/2tablespoons unsalted butter
  • 1tablespoon all-purpose flour
  • 1cup beef broth
  • 1(1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
  • 2tablespoons olive oil
  • 1/2cup thinly sliced shallot
  • 3/4lb cremini mushrooms, trimmed and halved (quartered if large)
  • 3tablespoons sour cream at room temperature
  • 1teaspoon dijon mustard
  • 2tablespoons chopped fresh dill
  • 1/2teaspoon salt
  • 1/4teaspoon black pepperaccompaniment:buttered wide egg noodles

DIRECTIONS Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.

Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but stillpink inside, about 1 minute. Transfer to a plate with a slotted spoon.

Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.

Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.

  • Share/Bookmark

Powered by WordPress