Day Recipe Food Community

May 28, 2009

Salt and Pepper Potato Chips Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:39 pm

Active time: 15 min Start to finish: 50 min

Makes about 12 dozen chips.

INGREDIENTS

  • 1/4cup olive oil
  • 2large baking potatoes (1 lb total), scrubbed
  • 3/4teaspoon coarse salt
  • 1teaspoon coarsely ground black pepperspecial equipment:a japanese benriner or other adjustable-blade slicer

DIRECTIONS Preheat oven to 375°F.

Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.

Cooks’ note:
• Chips can be made 3 days ahead and kept in an airtight container at room temperature.

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Mashed Potato Cakes with Green Onions and Sesame Seeds Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:02 pm

The moist interior and crisp crust call out for a main course of roast chicken or fish with pan juices.

Makes 4 side-dish servings.

INGREDIENTS

  • 1 1/2pounds russet potatoes (about 3 medium), unpeeled, scrubbed
  • 1/2cup thinly sliced green onions
  • 1/4cup plus 2 tablespoons chopped fresh cilantro
  • 2garlic cloves, minced
  • 2teaspoons minced peeled fresh ginger
  • 3/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • 1large egg4teaspoons plus 1 tablespoon oriental sesame oil
  • 3tablespoons sesame seeds
  • 1tablespoon canola oil

DIRECTIONS Cook potatoes in large saucepan of boiling salted water until tender when pierced with knife, about 40 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes into large chunks and place in medium bowl. Add 1/2 cup green onions, 1/4 cup cilantro, 2 garlic cloves, 2 teaspoons ginger, 3/4 teaspoon salt, and 1/4 teaspoon pepper; mash potatoes until well blended. Mix in egg. Form potato mixture into eight 2 3/4-inch-diameter patties, each about 3/4 inch thick. Place potato cakes on platter. (Cakes can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)

Drizzle 1/2 teaspoon oriental sesame oil over both sides of each potato cake. Sprinkle both sides of potato cakes with sesame seeds. Heat canola oil and remaining 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Working in 2 batches, add potato cakes to skillet and cook until golden brown, about 3 minutes per side.

Divide potato cakes among 4 plates. Sprinkle with remaining 2 tablespoonscilantro and serve.

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Beet and Goat Cheese Salad with Pistachios Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 7:19 pm

Active time: 30 min Start to finish: 2 1/2 hr

Makes 8 servings.

INGREDIENTS

  • 3large red beets (1 2/3 lb without greens)
  • 2large golden beets (1 lb without greens)
  • 1/4cup minced shallot
  • 2tablespoons fresh lemon juice
  • 3/4teaspoon salt
  • 1/4teaspoon black pepper
  • 1/4cup pistachio oil
  • 4oz soft mild goat cheese
  • 3tablespoons salted shelled pistachios (not dyed red), coarsely chopped
  • 1oz mâche (also called lamb’s lettuce), trimmed (4 cups)special equipment:a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

DIRECTIONS Preheat oven to 425°F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighthof golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Cooks’ notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

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Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry Recipe

Filed under: Recipes — Tags: , , , , , , , , — Anna @ 7:18 pm

Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

Makes 4 servings.

INGREDIENTS

  • 1pound uncooked large shrimp, peeled, deveined
  • 2tablespoons canola oil
  • 3teaspoons minced peeled fresh ginger
  • 2large garlic cloves, minced
  • 1/2teaspoon salt
  • 1/4teaspoon dried crushed red pepper
  • 1pound sugar snap peas, strings removed
  • 1cup fresh corn kernels (cut from about 2 ears)
  • 1/2cup diced red bell pepper
  • 3green onions, thinly sliced on diagonal
  • 2teaspoons black or white sesame seeds (optional)

DIRECTIONS Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

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Tunisian Fish Cakes with Lemon and Paprika Aioli Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:22 pm

Makes about 40.

INGREDIENTS

  • 2pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes
  • 1cup finely chopped onion
  • 6garlic cloves, chopped
  • 3tablespoons chopped fresh parsley
  • 3tablespoons chopped fresh cilantro
  • 1tablespoon ground cumin
  • 2teaspoons coarse kosher salt
  • 1teaspoon ground ginger
  • 3/4teaspoon ground black pepper
  • 6tablespoons matzo meal
  • 1large egg12tablespoons (about) olive oil (for frying)
  • spicy lemon and paprika aioli

DIRECTIONS Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet. Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.) Arrange fish cakes on plates. Spoon aioli alongside and serve.

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Potato Gnocchi with Chicken Livers and Pancetta Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:26 pm

From Daniel Boulud and Alex Lee, the former executive chef at Daniel in New York.

Makes 4 servings.

INGREDIENTS

  • gnocchi
  • 11-pound russet potato
  • 1/2cup plus 2 tablespoons all purpose flour
  • 1large egg
  • 1teaspoon freshly grated parmesan cheese
  • 1teaspoon extra-virgin olive oil
  • 1/2teaspoon grated lemon peel
  • 1/2teaspoon salt
  • 1/4teaspoon ground black peppersauce
  • 1/2cup water
  • 1/2ounce dried porcini mushrooms*
  • 4tablespoons (1/2 stick) butter
  • 2cups sliced crimini mushrooms (about 4 ounces)
  • 1 1/2cups low-salt chicken broth
  • 4teaspoons sherry wine vinegar2ounces sliced pancetta,** chopped
  • 1/2cup finely chopped shallots
  • 1tablespoon minced fresh italian parsley
  • 1teaspoon minced fresh sage
  • 1teaspoon minced fresh rosemary
  • 5ounces chicken livers, coarsely chopped

DIRECTIONS For gnocchi:
Preheat oven to 450°F. Pierce potato in several places with fork. Bake until tender, about 1 hour. Let stand until just cool enough to handle, about 15 minutes. Peel potato. Press potato through ricer or food mill or mash in large bowl. Add flour, egg, Parmesan cheese, olive oil, lemon peel, salt, and pepper and stir just until blended. Turn dough out onto lightly floured surface; divide into 8 pieces. Roll 1 dough piece between hands and surface to 15-inch-long rope. Cut into 1/2-inch pieces. Place gnocchi on lightly floured baking sheet. Repeat with remaining dough. (Can be made 6 hours ahead. Cover and chill.)

For sauce:
Bring 1/2 cup water to boil in small saucepan. Remove from heat. Add porcini; let soak until soft, about 20 minutes. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until soft, about 5 minutes. Add porcini mushrooms and their soaking liquid, leaving behind any sediment in bowl. Cook until almost all liquid evaporates, about 1 minute. Add broth and vinegar. Reduce heat to medium; simmer until reduced to 1 cup liquid, about 4 minutes. Whisk in 3 tablespoons butter.

Heat heavy large skillet over medium heat. Add pancetta; sauté until pancetta is crisp, about 2 minutes. Add shallots, parsley, sage, and rosemary. Sauté until shallots are soft, about 5 minutes. Add liver and sauté just until cooked through, about 5 minutes. Add mushroom mixture. Season sauce to taste with salt and pepper.

Meanwhile, bring large pot of salted water to boil. Add gnocchi and cook until rising to surface, about 2 minutes. Continue cooking 1 minute longer. Drain. Divide gnocchi among 4 plates. Spoon sauce over and serve.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
**Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.

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Low Fat Rum Raisin Biscuits

Filed under: Recipes — Tags: , , — @ 10:37 am

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rum-raisin-biscuits1

This is your basic baking powder biscuit thats ascended to a higher plane. These are perfect for a brunch or a Sunday supper, and simply divine with ham(and don’t forget Christmas dinner!). You can add in some cinnamon if you like. The recipe is very quick to make and will be loved by the whole family.

SERVES: 6

INGREDIENTS:

  • 3 tablespoons raisins
  • 1 1/2 tablespoons Malibu rum
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 tablespoon Splenda or sugar
  • 1/4 teaspoon salt
  • 1 tablespoon Crystal or Healthy Balance margarine
  • 1/3 cup unsweetened applesauce

DIRECTIONS:

  1. In a small dish place the raisins and the rum and microwave on high for 20 seconds, set aside to soak.
  2. Preheat oven to 375F.
  3. Stir together flour and baking powder.
  4. Stir in salt and Splenda or sugar.
  5. Cut in the margarine until the mixture resembles crumbs.
  6. Mix raisins, rum and applesauce together.
  7. Make a well in the dry mixture and stir in the wet ingredients and mix with a fork.
  8. Stir just to moisten(If need be, adjust the moisture lever with either applesauce (if too dry) or a sprinkle more of flour (if to wet)), then turn out onto a lightly floured board.
  9. Knead about 5-8 times, then pat lightly into a circle, about 1/2-inch thick.
  10. (The secret to light and fluffy biscuits is to handle the dough as little as possible) With a sharp round cutter, cut out rounds, without twisting the cutter.
    Just give it a sharp tap, then lift straight up (twisting the cutter causes the biscuits to slope over when they are baking) place on a baking sheet.
  11. Bake for 10 to 15 mins (until golden brown).
  12. Best enjoyed warm.
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Strawberries and Peaches with Balsamic Zabaglione Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:32 am

This quick little pan roast really captures the spirit of Italian food
culture although I’ve never seen anything quite like it in Italy. The
balsamic-flavored zabaglione is a nod to the classic Modenese osteria dessert
of raw strawberries with balsamic vinegar and black pepper.

Makes 6 to 8 servings.

INGREDIENTS

  • zabaglione
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 cup vin santo
  • 1 tablespoon aged balsamic vinegar
  • 1 pint ripe strawberries, cleaned and cut into 1/4-inch slices
  • 2 ripe peaches, pitted and cut into 1/4-inch slices
  • 1/2 cup vin santo
  • 1/2 cup honey
  • 2 tablespoons sugar

DIRECTIONS 1. To make the zabaglione: In a medium bowl, whip the heavy cream to stiff
peaks. Cover and refrigerate.2. In a stainless-steel bowl, whisk the egg yolks with the sugar, vin santo,
and balsamic vinegar. Place the bowl over a saucepan of simmering water or
transfer to the top of a double boiler and whisk vigorously, using a balloon
whisk. Continue whisking over the simmering water until the mixture is thick
and foamy. Remove the bowl from the heat and continue whisking until the
zabaglione is completely cool. Gently fold the zabaglione into the whipped
cream and chill for 30 minutes.3. While the zabaglione is chilling, place the strawberries and peaches in a
large bowl. In a small saucepan, combine the vin santo, honey, and sugar and
bring to a boil. Stir to completely dissolve the sugar, then cook the mixture
until reduced slightly. Pour the hot syrup over the fruit and toss to coat.
Spoon the fruit into dessert dishes or wine glasses and top with a dollop of
the zabaglione.

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Balsamic-Roasted Acorn Squash with Hot Chiles and Honey Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 7:05 am

INGREDIENTS

  • 3acorn squash, halved lengthwise, seeded
  • 6tablespoons olive oil
  • 1/4cup balsamic vinegar
  • 3tablespoons honey
  • 2tablespoons minced peperoncini
  • 2teaspoons chopped fresh thyme
  • 1teaspoon salt

DIRECTIONS Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.

Timing tip: Bake the squash for 45 minutes early in the day. Finish just before dinner is served, baking until squash is tender, about 20 more minutes.

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Easy Peasy Apple Puff Pie

Filed under: Recipes — Tags: , , , , , , — @ 3:22 am
As a general rule my family prefers a traditional apple pie made with a sweet shortcrust pastry. However, from time to time I like to make a pie using puff pastry for an alltogether lighter dessert. I always make my pastry from scratch, even phyllo, but puff pastry never seems economical to make at home. Here I have used a pack of refridgerated puff pastry dough, but if you make your own puff pastry at home, feel free to use it.

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easy-peasy-apple-puff-pie-full-pic

Serves 8
INGREDIENTS:
 
  • 1 x 500g pack of puff pastry
  • 1 cup of homemade chunky organic applesauce
  • 6 hard dessert apples (I like Braeburns, Granny Smith or Pink Lady)
  • 3 tbsp brown sugar
  • 1 tbsp margarine
  • 1 egg, beaten
  • flour for rolling
 
DIRECTIONS:
 
  1. Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
  2. Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approx. 12″-13″.
  3. Rub the margarine all over the inside of a 10″ pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick.
  4. Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
  5. With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times.
  6. Spoon the applesauce into the pastry case.
  7. Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
  8. Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough – you need to have the pastry about 10″-11″ diameter.
  9. Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples.
  10. Make a few small slits with a small knife – these are to allow the steam to escape.
  11. Brush the pie with the beaten egg & sprinkle with the brown sugar.
  12. Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visable, flaky layers.
  13. Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!
 
TIP:
 
  • If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg.
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