Day Recipe Food Community

May 30, 2009

Michael’s Cafe Brulot Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:38 pm

This traditional New Orleans drink was apparently first developed during Prohibition at the famous eatery Antoine’s. Customers were able to enjoy alcohol in a Cognac-laced coffee disguised in a pedestal coffee cup especially designed by the chef.

Makes 4 servings.

INGREDIENTS

  • 1/4 cup cognac or brandy
  • 1/4 cup orange zest
  • 2 tablespoons sugar
  • 2 tablespoons grand marnier
  • 3 whole cloves
  • 2 cinnamon sticks
  • 4 cups strong black coffee
  • whipped cream for garnish

DIRECTIONS In a small saucepan with high sides combine Cognac, zest, sugar, Grand Marnier, cloves, and cinnamon sticks. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Divide liquid equally among 4 cups and serve.

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Thai Noodle Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:41 pm

Jennifer Martin of Portland, Oregon, writes: “I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days.”

Creamy but not heavy, this easy twist on pad Thai is even better at room temperature after the flavors have blended. Look for chili-garlic sauce and rice vinegar in the Asian foods section of the supermarket.

Makes 8 side-dish servings.

INGREDIENTS

  • 12ounces linguine
  • 4tablespoons orientalsesame oil8green onions, chopped
  • 5garlic cloves, minced
  • 1tablespoon minced peeled fresh ginger
  • 1/4cup honey
  • 1/4cup creamy peanut butter
  • 1/4cup soy sauce
  • 3tablespoons unseasoned rice vinegar
  • 1 1/2tablespoons chili-garlic sauce
  • 2cups mung bean sprouts
  • 1cup finely shredded carrots

DIRECTIONS Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.

Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

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Bastille Day Pork Chops Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:03 pm

This recipe can be multiplied indefinitely.

Makes 4 servings.

INGREDIENTS

  • 4 thinly sliced pork chops (weighing about 1 3/4 pounds total)
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh rosemary
  • 2 heaped teaspoons quality dried oregano
  • sea salt and freshly ground black pepper

DIRECTIONS 1.Rub the pork chops on each side with the oil.Mince the rosemary and
combine it with the oregano in a small dish.Press equal amounts of the
herbs onto both sides of each pork chop and let them sit at room
temperature for at least 2 hours, and in the refrigerator up to 8 hours.

2.Build a small fire in a barbecue, and when the coals are red and dusted
with ash, spread them out and set the grill about 3-inches above the coals.Grill the pork chops until they are golden on the outside and still moist
and just slightly pink on the inside, about 4 minutes per side.Remove
from the grill, sprinkle lightly with salt and pepper and serve
immediately.

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Fettuccine Alfredo Recipe

Filed under: Recipes — Tags: , — Anna @ 8:00 pm

In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don’t use heavy cream in this dish, so you won’t find any here either.

Active time: 10 min Start to finish: 25 min

Makes 4 main-course servings.

INGREDIENTS

  • 5tablespoons unsalted butter, cut into tablespoon pieces
  • 12oz dried egg fettuccine
  • 1/4teaspoon salt, or to taste
  • 2oz finely grated parmigiano-reggiano (1 cup)

DIRECTIONS Preheat oven to 250°F.

Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.

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Escarole Salad with Hazelnuts and Currants Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:47 pm

Toasted nuts keep well in the freezer. If you make extra and save them, it’ll take you just 10 minutes to prepare this salad the next time you make it.

Active time: 15 min Start to finish: 30 min

Makes 4 servings.

INGREDIENTS

  • 1teaspoon minced garlic
  • 2tablespoons extra-virgin olive oil
  • 3tablespoons dried currants
  • 1tablespoon cider vinegar
  • 1/4teaspoon salt
  • 1/8teaspoon black pepper
  • 2heads escarole(2 lb), dark outer leaves removed and pale green and yellow inner leaves torn into bite-size pieces (16 cups)
  • 1/4cup fresh flat-leaf parsley leaves
  • 1/3cup hazelnuts, toasted and chopped

DIRECTIONS Cook garlic in oil in an 8-inch nonstick skillet over moderate heat, stirring, until fragrant, about 30 seconds. Add currants and cook, stirring, 20 seconds, then whisk in vinegar, salt, and pepper.

Toss escarole, parsley, and nuts with warm dressing in a large bowl and serve immediately.

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Untitled Recipe

Filed under: Recipes — Tags: , — Anna @ 12:44 pm

INGREDIENTS

DIRECTIONS

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Tuna, Red Onion, and Parsley Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 12:28 pm

Save time by using vacuum-sealed pouches of tuna, which don’t need to be drained.

Makes 4 servings.

INGREDIENTS

  • 1/3cup light mayonnaise
  • 1tablespoon fresh lemon juice
  • 1teaspoon grated lemon peel
  • 2/3cup finely chopped celery
  • 2/3cup finely chopped red onion
  • 3tablespoons chopped fresh italian parsley
  • 27.06-ounce pouches water-packed chunk light tuna20belgian endive leaves (from about 2 heads)
  • fresh italian parsley sprigs

DIRECTIONS
Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Spoon salad onto endive; place on platter. Garnish with parsley and serve.

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Stir-Fried Noodles with Singapore Lamb Curry Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:02 am

Makes 4 servings.

INGREDIENTS

  • 8ounces dried chow mein udon noodles (asian-style spaghetti)*
  • 3tablespoons vegetable oil, divided
  • 2tablespoons dry sherry
  • 1teaspoon cornstarch
  • 2tablespoons soy sauce
  • 1tablespoon mild-flavored (light) molasses
  • 2tablespoons canned unsweetened coconut milk*
  • 2teaspoons curry powder
  • 1teaspoon chili-garlic sauce*3tablespoons finely chopped peeled fresh ginger
  • 2large garlic cloves, minced
  • 2green onions, cut into 1-inch pieces
  • 2jalapeño chiles, seeded, chopped
  • 8ounces leg of lamb meat, cut into 1×1/2×1/4-inch strips
  • 2cups thinly sliced napa cabbage
  • 3/4cup matchstick-size strips red bell pepper
  • 3/4cup matchstick-size strips green bell pepper
  • 4tablespoons finely chopped fresh cilantro, divided

DIRECTIONS Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.

Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.

*Available at Asian markets and in the Asian foods section of most supermarkets nationwide.

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Fried Baby Zucchini with Cheese-Stuffed Blossoms Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:01 am

The myzithra cheese often used to stuff zucchini blossoms in Greece comes in two forms: soft (like fresh ricotta) and dried salted (similar to ricotta salata). We wanted to combine the soft and the salted in this recipe, but because the soft variety turned out to be especially difficult to find, we substituted fresh ricotta with very good results. We’ve also given ricotta salata as an alternative for the salted myzithra.

Active time: 25 min Start to finish: 35 min

Makes 4 servings (as part of mezedes).

INGREDIENTS

  • 12baby zucchini with blossoms attached
  • 2/3cup whole-milk ricotta (preferably fresh)
  • 2oz coarsely grated salted myzithra cheese or ricotta salata (2/3 cup)
  • 1large egg yolk
  • 1/2teaspoon dried oregano, crumbled
  • about 1 cup extra-virgin olive oilspecial equipment:a deep-fat thermometer

DIRECTIONS Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).

Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling. (You may have leftover filling, depending on size of blossoms.)

Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F on thermometer (see cooks’ note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.

Cooks’ note:
• To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting end against edge of skillet. Check temperature frequently.

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Pecan & Oat Cookies

Filed under: Recipes — Tags: , , , — @ 8:58 am

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I took a basic spice cookie recipe and jazzed it up some with the addition of chopped pecans and some old fashioned oats. This isn’t an “oatmeal cookie” as we usually think of them. Both the texture and the taste are different, these drop cookies are fluffy and light in texture and the pecans stand out beautifully. I have also greatly lowered the fat and sugar amounts. Unsweetened applesauce takes the place of a lot of butter and by just using the egg white the cholesterol is trimmed as well.

MAKES: 18 cookies

INGREDIENTS:

  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons margarine
  • 1/4 cup Splenda sugar substitute
  • 2 tablespoons Splenda brown sugar
  • 1/3 cup unsweetened applesauce
  • 1/4 cup egg white
  • 1 teaspoon vanilla extract
  • 1/3 cup old fashioned oats
  • 1/2 cup chopped pecans

DIRECTIONS:

  1. Heat the oven to 350°F
  2. Combine flour, baking powder, baking soda, cinnamon, sugars and salt in one bowl.
  3. Melt margarine, then add the applesauce, egg and vanilla to it and mix.
  4. Add the flour mixture to the applesauce mixture and mix well.
  5. Then add the oats and pecans.
  6. Drop a tablespoon of dough onto baking sheet about two inches apart.
  7. Bake until slightly golden, about 12 minutes.
  8. Cool on baking sheet for about 5 minutes.
  9. Enjoy.
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