Day Recipe Food Community

May 22, 2009

Chicken with Prosciutto, Rosemary, and White Wine Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:42 pm

An adaptation of a classic Northern Italian dish, spezzatini di pollo al pomodoro e vino bianco (chicken sautéed with tomato and white wine). Serve sautéed broccoli rabe and a crusty ciabatta alongside. What to drink: Barbera or Italian Chardonnay.

Makes 6 servings.

INGREDIENTS

  • 2tablespoons extra-virgin olive oil
  • 3large chicken breast halves with ribs and skin, cut crosswise in half
  • 3chicken drumsticks with skin
  • 3chicken thighs with skin
  • 1cup 1/4-inch cubes prosciutto (about 5 ounces)
  • 6garlic cloves, thinly sliced
  • 2tablespoons chopped fresh rosemary
  • 1 1/4cups dry white wine
  • 1cup low-salt chicken broth
  • 1cup canned crushed tomatoes with added pureefresh rosemary sprigs

DIRECTIONS Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)

Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

  • Share/Bookmark

Strawberry Sorbet Recipe

Filed under: Recipes — Tags: , , — Anna @ 6:40 pm

I know of no better way with strawberries than this quick and simple method. You don’t need an ice cream machine to make this sorbet, just a little sugar, water, and a food processor.

6 to 8 servings

INGREDIENTS

  • 1 quart ripe strawberries, stemmed
  • 5 tablespoons sugar
  • 1/4 cup water

DIRECTIONS Cut any large strawberries in half. Arrange the strawberries on a baking sheet lined with parchment paper and place in the freezer for 2 hours, or until the berries are completely hard frozen. Put the berries in a food processor along with the sugar and pulse the machine on and off until the fruit is broken up. Add the water and continue to run the blades until you achieve a smooth purée. Transfer the sorbet to a quart container and freeze for 2 hours, or until just firm enough to scoop. Serve in frozen ice cream glasses.

  • Share/Bookmark

Lacy Rice Noodle Crisps Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:23 pm

Light, delicate, and crisp, rice-stick noodles come packaged in different sizes. However, 1 package, no matter how small, will be plenty for this recipe. If you’d like to make larger crisps for dramatic presentation, simply pull each noodle mound into a wider tangle, then fry crisps 1 at a time.

This recipe is an accompaniment for pineapple ice cream.

Active time: 20 min Start to finish: 1 1/4 hr

Makes 8 dessert-topping servings.

INGREDIENTS

  • about 1 oz dried rice vermicelli (rice-stick noodles)
  • 6cups vegetable oil (48 fl oz)
  • confectioners sugar for dustingspecial equipment:a deep-fat thermometer

DIRECTIONS
Soak noodles in cold water in a large bowl until very pliable, 15 to 20 minutes, then drain and pat dry. Spread noodles on several layers of paper towels and air-dry 30 minutes.

Separate noodles into 1-tablespoon mounds, then gently pull each mound apart so it forms a loose tangle, about 3 1/2 inches in diameter.

Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderately high heat until it registers 350°F on thermometer. Carefully drop (by hand) 2 noodle tangles about 2 inches apart into oil (noodles will sink to bottom and oil will immediately bubble up, then noodles will expand and rise to top) and fry until crisp, about 20 seconds (noodles will not turn golden). Transfer with a slotted spoon to paper towels to drain and immediately dust generously with confectioners sugar and season with salt. Fry remaining noodles, 2 tangles at a time, in same manner and dust with sugar and sprinkle with salt.

Cooks’ note:
Noodle crisps can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

  • Share/Bookmark

Italian Strawberry Tart Recipe

Filed under: Recipes — Tags: , , , — Anna @ 11:27 am

This tart was inspired by a plum tart often cooked by the mother of Lisa’s
college roommate. Due to Lisa’s reckless dissemination of that recipe (which
caused an overpopulation of plum tarts up and down the eastern seaboard), her
recipe-exchange privileges with said mother have been revoked.

Makes 6 to 8 servings.

INGREDIENTS

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 tablespoons whole milk
  • 1 pint strawberries, hulled and cut inhalf, plus additional whole
    strawberries for garnish (optional)
  • fresh whipped cream (optional)

DIRECTIONS 1. Preheat the oven to 350°F. Lightly grease a spring-form pan.
2. Mix together the flour, baking powder, salt, and cinnamon in a bowl.
3. In a separate bowl, beat the butter and the sugar. Add the eggs and milk.
Add the dry ingredients to the egg mixture and stir by hand until just
moistened. Do not overmix.
4. Spread the mixture into the bottom of the prepared pan. Press strawberry
halves deeply into the dough in a circular pattern of 2 or 3 rings. Bake for
30 to 35 minutes, until a toothpick inserted inthe center comes out clean.
Serve warm with whipped cream and strawberries, if desired.

  • Share/Bookmark

Chocolate Apple Pie Oatmeal For Two

Filed under: Recipes — Tags: , , , , , , , , — @ 10:08 am

My family loves oatmeal, they love apple pie & they really love chocolate! What better way to incorporate all of their favourite flavours than with this delicious, healthy & filling breakfast.

choc-apple-oatmeal-close-up

Serves 2

INGREDIENTS:

  • 1 cup old fashioned rolled oats
  • 2 cups water
  • 8 tablespoons apple sauce, I use my homemade, organic chunky apple sauce
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 3 tbsp honey ( or maple syrup or sugar to taste )
  • splash of milk – optional.
DIRECTIONS:
  1. Place the oats, salt and cocoa powder in a medium sized pan and slowly incorporate the water.
  2. Simmer on a medium heat until cooked. You may add a little more water if you desire a thinner consistency but we like our oatmeal quite thick!
  3. Stir in the vanilla extract, the cinnamon & the honey / maple syrup / sugar.
  4. Heat the apple sauce in the microwave and set aside.
  5. Serve the chocolate oatmeal in small bowls, topped with 2 tablespoons of the apple sauce and optional splash of milk.
TIPS:
  1. For a more luxurious breakfast, why not try adding a square of good quality chocolate to each bowl & topping with a little cream.
  2. The cocoa gives the oatmeal a very rich chocolate taste, if you’re making this for children, you might want to use hot chocolate powder or chocolate milkshake powder (such as Nesquick) as they might find the dark chocolate taste overpowering.
  3. You don’t have to make this oatmeal with water, you can easily use milk – dairy, goat, soy, nut or even rice – just adapt this recipe to suit your tastes!
  • Share/Bookmark

Nutty Apple Oatmeal

Filed under: Recipes — Tags: , , , , , , — @ 9:53 am

nutty-apple-oatmeal1

nutty-apple-oatmeal2

This makes an easy and nutritious breakfast that will stick with you through the morning. It’s great for any diabetic, the carbs in the oats will supply the energy to keep you going till lunch and fruit, nuts and seeds are wonderfully packed with good things that will repair body cells. This, as written, is what I used but feel free to vary the fruit and nuts. Dried apricot and almonds are great as are dried cherries and hazelnuts. Use your imagination and what you have on hand. I think that a topping of lemon yogurt on top would be smashing too.

SERVES: 1 large or 2 small

INGREDIENTS:

  1. 1/2 of a red apple, washed and diced
  2. 1 tablespoon chopped walnuts
  3. 1 tablespoon sunfliwer seeds (salted is ok)
  4. 3/4 cup water
  5. 1/4 cup clear apple juice
  6. 1 1/2 teaspoon oat bran
  7. 1/2 cup old fashioned rolled oats
  8. 1/4 to 1/2 teaspoon vanilla extract
  9. 1/4 to 1/2 teapsoon cinnamon
  10. Splenda or sugar to taste
  11. milk (optional)

DIRECTIONS:

  1. Place water, applejuice , walnuts and sunflower seeds in a pot and bring to a boil.
  2. Simmer for two mins.
    Add the oat bran and old fashioned oats to the simmering water and juice mix and stir well.
  3. Reduce heat to low and simmer for 5-10 minutes.
  4. Remove from heat and add the surevanilla. Serve with Splenad, white sugar or brown sugar (optional).
  • Share/Bookmark

Cola-Braised Pork Stew Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 7:38 am

Juli Tsuchiya-Waldron of Tokyo, Japan, writes: “I was born in California but moved to Tokyo with my family when I was 6 years old. Now I’m 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy to cook for the family, I enjoy coming up with dishes that are interesting and nutritious but still quick.”

Serve the pork over steamed white rice.

Makes 4 servings.

INGREDIENTS

  • 1tablespoon vegetable oil
  • 2pounds boneless country-style pork ribs, excess fat trimmed, cut into 1 1/2- to 2-inch cubes
  • 2cups cola (do not use diet cola)
  • 6garlic cloves, minced
  • 3tablespoons soy sauce
  • 2tablespoons chopped peeled fresh ginger
  • 1bunch green onions, chopped

DIRECTIONS Heat oil in large pot over high heat. Add half of pork; sauté until brown on all sides, about 8 minutes. Transfer pork to bowl. Repeat with remaining pork. Return pork to pot. Turn off heat and pour cola slowly into pot. Bring to boil. Reduce heat to medium-low, cover, and simmer 30 minutes. Add garlic, soy sauce, ginger, and half of green onions. Cover and simmer until pork is tender, about 50 minutes longer. Uncover and simmer until sauce is slightly thickened, about 10 minutes. Season stew with salt and pepper. Transfer to bowl; sprinkle with remaining green onions.

  • Share/Bookmark

Marrowbone Canapes Roberts Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:28 am

That renewal of my acquaintance with marrow led to the invention of a canapé or sandwich filling that I believe to be without a peer as an accompaniment for cocktails. In the beginning I produced small batches, but they vanished with such unbelievable rapidity that I was forced to make them larger and larger. I pass on the recipe willingly, for the good of the human race, which has too long suffered from canapés that either adhere distressingly to
the roof of the mouth or result in unsightly toothpicks scattered
on the floor.

Makes 4 hors d’oeuvre servings.

INGREDIENTS

  • 3 marrowbones
  • 2 cloves garlic, finely chopped
  • 1/2 lb (or 2 large packages) soft, fresh cream cheese
  • 1 tube anchovy paste
    accompaniment: 2 slices bread

DIRECTIONS Have the ends sawed from three marrowbones in such a way that the marrow is exposed at both ends. Wrap them in a cloth, lower the cloth into a kettle of boiling water, and boil the bones for10 minutes.

Into a large warmed bowl, put garlic, cream cheese,anchovy paste, and the hot marrow from the three bones. With a fork, mash the ingredients until they are blended, then chill the paste until firm.

Spread 1/4 inch of the mixture on a thin slice of bread, place another slice on top and cut the sandwich into four strips. Serve.

  • Share/Bookmark

Bean Dip Recipe

Filed under: Recipes — Tags: , , — Anna @ 6:02 am

This bean dip is a staple at Fresco — we use it instead of butter with our homemade breads. It will last 2 or 3 days in the refrigerator.

Makes 6 servings.

INGREDIENTS

  • 1/2 pound uncooked cannellini beans
  • 1 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage
  • salt

DIRECTIONS 1. Soak the beans in salted water overnight.

2. Rinse and add new water to cover. In a 2-quart pot, boil the beans over high heat until tender, or 20 to 25 minutes. Drain the beans and mash them with the olive oil until you achieve a creamy texture.

3. Mix in the garlic and sage. Season with salt to taste. Serve cold.

  • Share/Bookmark

Carrot Ginger Dressing Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:01 am

After making this flavorful dressing
in the processor, we give it a whirl
in the blender for the smoothest texture. Crisp iceberg lettuce stands up best
to this thick dressing.

Active time: 10 min Start to finish: 15 min

Makes about 1 3/4 cups.

INGREDIENTS

  • 1/2lb carrots (3 medium), cut into 1/2-inch pieces
  • 1/4cup chopped peeled fresh ginger
  • 1/4cup chopped shallot (1 large)
  • 1/4cup seasoned rice vinegar
  • 1tablespoon soy sauce
  • 1tablespoon asian sesame oil
  • 1/2cup peanut or vegetable oil
  • 1/4cup water

DIRECTIONS Pulse carrots in a food processor until finely ground (almost puréed). Add ginger, shallot, vinegar, soy sauce, and sesame oil and pulse until ginger and shallot are minced.

With motor running, add peanut oil in a stream.

Transfer to a blender. Add water and blend until smooth, 2 to 3 minutes.

  • Share/Bookmark
Older Posts »

Powered by WordPress