Day Recipe Food Community

May 26, 2009

Oven-Baked Fries Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:46 pm

If you cut up the potatoes ahead of time, keep them in cold water so that they don’t discolor.

Makes 2 to 3 servings.

INGREDIENTS

  • 2 russet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • salt and pepper, to taste

DIRECTIONS 1. Preheat the oven to 400°F. Scrub the potatoes well; cut into quarters lengthwise, then crosswise. Place in a bowl; toss with the oil, paprika, salt and pepper.

2. Arrange the potatoes in a single layer on a baking sheet and bake for 30 minutes, until tender, brown and crispy. Shake once during baking. Remove from the baking sheet with a metal spatula and serve on a platter. Sprinkle with a little extra salt, if desired.

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Baba Ghanouj Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:19 pm

“Your readers would love the food at Stella’s,” writes Annoria Tohrm of Richmond, Virginia. “This Greek cafe in Richmond serves all the standards — moussaka, taramasalata, and baklava. But I can’t get enough of the baba ghanouj, and I want to make it at home.”

This Middle Eastern eggplant spread is also a delicious dip for raw vegetables.

Makes about 1 3/4 cups.

INGREDIENTS

  • 21-pound eggplants, halved lengthwise 1/4cup olive oil
  • 1/4cup tahini (sesame seed paste)*
  • 3tablespoons fresh lemon juice
  • 1garlic clove, chopped
  • pita bread wedges

DIRECTIONS Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.

Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.

* Available at Middle Eastern and natural foods stores and some supermarkets.

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Quick & Easy Vegetarian Stroganoff

Filed under: Recipes — Tags: , , — @ 8:09 pm

quick-easy-veggie-hamburger

An amazingly simple and tasty vegetarian version of the classic beef dish. This is much more healthy as it makes use of some of the great low fat choices of foods now available to us.

SERVES: 4

INGREDIENTS

  • 1 small chopped onion
  • 2 tablespoons flour
  • 1 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2/3 cup diced red bell pepper
  • 1-1 1/2 cup fresh mushrooms, sliced
  • 1 lb Vegetarian ground round (veggie crumbles)
  • 1 (10 3/4 ounce) can low fat Cream of Mushroom Soup
  • 1 cup (low or fat free) sour cream

DIRECTIONS:

  1. Cook onions, mushrooms and flour in oil until soft and the onions are translucent (add water by single tablespoons to keep moist but not wet) .
  2. Add diced red pepper, pepper, paprika, veggie crumbles and mushroom soup.
  3. Cook for 5 minutes or until heated through.
  4. Add sour cream and heat through.
  5. Serve over rice or noodles.

TIP:

This is also a very quick way tto make a Hamburger Stroganoff if you prefer to use beef. Just add the beef with the onions and brown them together. Drain off the fat that has cooked out. Now add the oil and flour (still using the water as needed to keep moisture in the pan). Preceed with the recipe as as writted until completed.

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Sweetened Red Bean Paste Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 7:47 pm

Canned red bean paste is an acceptable product, but the homemade kind is obviously much tastier. In Chinese markets, you’ll find small, plump dried red beans called hoong dul,not to be confused with adzuki beans, zeck siu dul,also small red beans that are oblong in shape. This recipe makes about 1 1/2 cups of red bean paste, just enough filling for Sesame Balls. Use regular brown sugar for this recipe.

Makes 1 1/2 cups.

INGREDIENTS

  • 6 ounces small red beans hoong dul,about 1 cup
  • 1/2 cup packed dark brown sugar
  • 1 1/2 teaspoons vegetable oil

DIRECTIONS Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn’t dry up. Drain and discard the water.


Place the beans in a food processor and process until smooth. Add brown sugar and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry. Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.

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Orzo with Chile and Scallions Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:43 pm

Active time: 15 min Start to finish: 25 min

Makes 4 to 6 side-dish servings.

INGREDIENTS

  • 1 1/2cups orzo (10 oz)
  • 3tablespoons olive oil
  • 1tablespoon finely chopped fresh jalapeño chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds
  • 10scallions, white and pale green parts separated from greens and all thinly sliced diagonally
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  • 2oz parmigiano-reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup)

DIRECTIONS Cook orzo in a 4-quart heavy pot of boiling salted wateruntil al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve.

Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking. Add chile and cook, stirring, until softened, 1 to 2 minutes. Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute. Add orzo, reserved water, salt, and pepper, stirring to combine. Remove pot from heat and stir in cheese.

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Trippa Alla Romana Recipe

Filed under: Recipes — Tags: , , — Anna @ 3:34 pm

Active time: 45 min Start to finish: 7 hr

Makes 4 main-course servings.

INGREDIENTS

  • 3 lb raw beef honeycomb tripe (not partially cooked)
  • 1/3 cup extra-virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup dry white wine
  • 1 (32-oz) can whole tomatoes in juice, with juice reserved
  • 2 cups cold water
  • 1/4 cup fresh mint, chopped
  • salt and pepper, to tastegarnish: pecorino romano and chopped mint

DIRECTIONS Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.

Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a pungent aroma while simmering). Drain in a colander and cool completely.

While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.

Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.

Serve tripe sprinkled with finely grated Pecorino Romano and additional chopped fresh mint.

Cooks’ notes:
• Tripe in sauce can be cooked 2 days ahead and chilled, covered. Reheat before serving.
• Tripe is delicious served over pasta.

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White Rice Recipe

Filed under: Recipes — Tags: , , — Anna @ 3:29 pm

Active time: 5 min Start to finish: 30 min

Makes 6 generous servings.

INGREDIENTS

  • 4 1/2cups water
  • 1teaspoon salt
  • 3cups long-grain white rice

DIRECTIONS Bring water with salt to a boil in a 4-quart heavy saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes.

Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice gently with a fork.

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Salt Cod Fish Cakes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 1:48 pm

Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring farmers and fishermen. This recipe is based on the fish cakes she still makes today.

Active time: 1 1/4 hr Start to finish: 2 days

Makes 6 servings.

INGREDIENTS

  • 1lb skinless boneless salt cod (preferably center-cut)
  • 1medium onion, finely chopped (1 cup)
  • 31/2tablespoons unsalted butter
  • 1lb russet (baking) potatoes
  • 1parsnip (1/4 lb)
  • 1/2teaspoon black pepper
  • 1large egg, lightly beaten
  • 1/2cup plain dry bread crumbs
  • 3tablespoons vegetable oil

DIRECTIONS Soak cod in a large bowl with cold water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks’ note, below).

Drain cod and transfer to a 3- to 4-quart pot with fresh water to cover by 2 inches. Bring just to a simmer and remove from heat. (Cod should just flake; do not boil, or it will become tough.) Drain in a colander.

Cook onion in 1/2 tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, about 7 minutes. Transfer to a large bowl.

Peel potatoes and parsnip. Halve parsnip lengthwise and remove core if tough. Cut potatoes and parsnip into 1-inch pieces and steam together in a steamer over boiling water in a large pot, covered, until tender, 18 to 20 minutes. 3Add to cooked onions and coarsely mash, then cool slightly. Flake cod and stir into potato mixture along with salt to taste and pepper. Stir in egg until just combined.

Put bread crumbs in a shallow baking dish.

Form rounded 1/4-cup scoops of cod mixture into 12 (3-inch-diameter) cakes and transfer to a sheet of wax paper. Gently dredge fish cakes in bread crumbs to coat and transfer to a wax-paper-lined tray. Chill, covered with plastic wrap, at least 30 minutes.

Preheat oven to 200°F.

Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch heavy skillet over moderate heat until foam subsides. Cook 4 fish cakes, turning over once, until golden brown, 7 to 8 minutes total.

Transfer to a paper-towel-lined baking sheet and keep warm in middle of oven. Wipe skillet clean and cook remaining fish cakes in 2 batches, adding 1 tablespoon each of butter and oil per additional batch.

Cooks’ notes:• Brands of cod differ in their degree of saltiness: A less salty variety may need only 1 day of soaking, while another could require up to 3 days. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.
• Uncooked fish cakes can be chilled up to 24 hours.

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Cranberry-Citrus Sorbet Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:18 pm

This refreshing dessert is based on the classic cranberry sauce made from one bag of cranberries, one cup of sugar, and one cup of water (the recipe is usually on the back of the bag). Most cooked cranberry sauces should also work, so feel free to experiment.

Makes 6 servings.

INGREDIENTS

  • 3cups leftover cranberry sauce
  • 1cup fresh orange juice
  • 1/2cup fresh lemon juice
  • 1/4cup sugar
  • 1/4cup water
  • 2tablespoons grated orange peel
  • 1tablespoon grated lemon peel

DIRECTIONS Bring all ingredients to simmer in heavy medium pot over medium-high heat. Cook until sugar is dissolved and mixture is heated through, about 5 minutes. Transfer mixture to 9×13-inch metal baking pan. Place pan in freezer. Freeze for 3 hours, stirring with spoon every hour to break up ice crystals. Scoop mixture into chilled bowls and serve.

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Untitled Recipe

Filed under: Recipes — Tags: , — Anna @ 10:14 am

INGREDIENTS

DIRECTIONS

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