Day Recipe Food Community

June 4, 2009

Parsnips with Peas, Crispy Prosciutto, and Mint Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 7:55 pm

Nice with chicken.

Makes 6 to 8 servings.

INGREDIENTS

  • 2tablespoons (1/4 stick) butter
  • 1tablespoon olive oil
  • 2large shallots, minced
  • 4ounces thinly sliced prosciutto, cut into 1/4-inch pieces (about1/2 cup)
  • 12ounces parsnips, cut into 1/4-inch pieces (about 2 1/4 cups)
  • 2cups frozen baby peas, thawed
  • 1/4cup chopped fresh mint

DIRECTIONS Melt 1 tablespoon butter with oil in small skillet over low heat. Add shallots and prosciutto; sauté until prosciutto is crisp, about 10 minutes.

Cook parsnips in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Add peas and bring to boil. Drain. Return peas and parsnips to saucepan. Stir in remaining 1 tablespoon butter, mint, and prosciutto mixture. Season to taste with salt and pepper. Transfer to bowl and serve.

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Spring Rolls Recipe

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

Makes 20 spring rolls.

INGREDIENTS

  • 1/2 lb. minced pork
  • 3 teaspoons cornstarch
  • 1 teaspoon dark soy sauce
  • 8 oz. baby shrimp
  • 1 teaspoon shao hsing wine or white wine
  • 2 tablespoons vegetable or corn oil
  • 1/2 cup shredded bamboo shoots
  • 8 oz. shredded carrots
  • 1/2 cup chicken broth
  • 1/2 lb. fresh bean sprouts
  • 2 cups finely shredded chopped chinese celery cabbage or napa cabbage
  • 20 square spring roll skins (available in chinese supermarkets — ask for shanghai spring roll skins)
  • 1 beaten egg for sealing
  • 1 quart vegetable, corn, or peanut oil for deep frying

DIRECTIONS 1. Combine the pork with 1 teaspoon of the cornstarch and the soy sauce.Set aside.


2. Combine the baby shrimp with the wine. Set aside.


3. Heat the 2 tablespoons of oil in a wok or skillet and cook the pork mixture, stirring until the pork loses its raw color.


4. Add the bamboo shoots and shredded carrots and salt to taste.Add 1/4 cup of the chicken broth, stirring and cooking quickly.


5. Blend 2 remaining teaspoons of cornstarch with the leftover 1/4 cup of chicken broth and stir into the cooked filling.Add the baby shrimp, bean sprouts, and Chinese celery cabbage and cook, stirring briefly,for approximately 1 minute.Immediately remove the filling from the heat.Turn into a colander to let the filling cool and drain.


6. Stack the spring roll skins on a clean work area and cover with a damp cloth.


7. Lay one skin on a flat surface, one corner facing down, and spoon 2 tablespoons of filling about 2-inches from the bottom corner.Shape the filling horizontally into a long sausage shape.


8. Fold the bottom corner over the filling and roll upwards one turn so the filling is completely encased.Moisten the left and right corners of the triangle with beaten egg, fold in the corners, and press down firmly to seal, creating an envelope.


9. Moisten the top corner of the skin with beaten egg and give one more turn, sealing the cylinder.Set aside and repeat with the remainder of the filling and skins.


10. Heat the oil for deep-frying in a wok or deep fryer until almost smoking (approximately 375°).Add 5 spring rolls at a time, turn and fry until crisp and golden brown, approximately 2 minutes.


11. Remove the spring rolls with a slotted spoon and drain on several paper towels.Repeat with remaining spring rolls and serve immediately.

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Portabella Vegetarian Gravy Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:18 pm

Active time: 45 min Start to finish: 1 3/4 hr (includes making stock)

There’s no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.

Makes about 3 1/2 cups.

INGREDIENTS

  • 1/2stick (1/4 cup) unsalted butter
  • 1/3cup all-purpose flour
  • 3cups vegetable stock, heated
  • 1/4cup heavy cream
  • 1/2teaspoon salt
  • 1/4teaspoon pepper

DIRECTIONS Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.

Cooks’ note:
• Gravy can be made 3 days ahead and chilled, covered.

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Antipasto Pasta Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:36 am

Active time: 15 min Start to finish: 30 min

Makes 6 main-course servings.

INGREDIENTS

  • 2tablespoons red-wine vinegar
  • 1/4cup extra-virgin olive oil
  • 1lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained
  • 1(12-oz) jar marinated artichokes, drained and chopped
  • 1(12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips
  • 1/2lb mozzarella, cut into 1/2-inch cubes
  • 1/2lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces
  • 1/4lb kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)
  • 1 1/2cups loosely packed fresh flat-leaf parsley leaves

DIRECTIONS Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

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Individual Bread Puddings with Banana Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:33 am

David Ross of Minneapolis, Minnesota, writes: “The bread pudding with banana sauce served at Galatoire’s, in New Orleans, is superb. I’d love to get the recipe. It would be a boon to lovers of bread pudding everywhere.”

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

Makes 6 servings.

INGREDIENTS

  • for bread puddings
  • 6large eggs
  • 1/2cup sugar
  • 1/2teaspoon salt
  • 2cups whole milk
  • 1tablespoon vanilla
  • 2teaspoons cinnamon
  • 12(3/4-inch-thick) slices from a baguette for banana sauce
  • 2firm-ripe medium bananas
  • 1stick (1/2 cup) unsalted butter, cut into pieces
  • 1/4cup packed light brown sugar
  • 1/4cup light or amber rumspecial equipment:a nonstick muffin pan with 6 large (1-cup) muffin cups

DIRECTIONS Make bread puddings:
Whisk together eggs, sugar, and salt in a large bowl, then whisk in milk, vanilla, and cinnamon.

Place 2 slices of bread in each buttered muffin cup, then divide custard among cups. Let stand, gently pressing down on bread occasionally, until soft and some of custard is absorbed, about 30 minutes.

Preheat oven to 350°F.

Bake bread puddings in middle of oven until golden on top and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer to a rack to cool slightly, about 5 minutes (puddings will sink slightly in center). Remove from pan, then cool on rack until warm, about 10 minutes more.

Make sauce while puddings cool:
Cut bananas crosswise into 1/3-inch-thick slices. Melt butter in a 1-quart heavy saucepan over moderate heat, then add brown sugar and cook, whisking, until smooth and combined well, about 1 minute. Add rum and bananas, then simmer, stirring occasionally, 2 minutes.

Serve puddings warm with sauce spooned over them.

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Spiced Fruit Compote Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:09 am

This recipe is an accompaniment for Buttermilk Ice Cream with Spiced Fruit Compote .

Makes 8 servings.

INGREDIENTS

  • 1750-ml bottle vin du glacier wine or essencia (orange muscat wine)
  • 2/3cup sugar
  • 1/2cup water
  • 1cinnamon stick, broken in half
  • 5whole cloves
  • 28-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges
  • 18dried calimyrna figs, quartered
  • 3/4cup dried apricots, halved
  • 8dried pear halves, each cut into 3 wedges

DIRECTIONS Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)

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Ultimate Sticky Buns Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:00 am

These delicious breakfast treats from Circa 1886 are best served slightly warm.

Makes 24.

INGREDIENTS

  • dough
  • 1 cup warm water (105°f to 115°f)
  • 4 teaspoons dry yeast
  • 2/3 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup dry nonfat milk powder
  • 1 1/4 teaspoons salt
  • 2 large eggs
  • 4 1/4 cups (or more) all purpose flourglaze
  • 1 1/4 cups (packed) golden brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/4 cup honey
  • 1/4 cup dark corn syrup
  • 1/4 cup water
  • 2 cups pecan halves4 teaspoons sugar
  • 4 teaspoons ground cinnamon

DIRECTIONS For Dough:
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.

Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.

For Glaze:
Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.

Punch down dough.Divide dough in half. Roll each dough piece out on floured work surface to 12×9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).

Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.

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Parmesan Crisps (frico) Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:40 am

You can top the spinach parmesean custard with some broken-up frico for added crunch
or simply enjoy them on the side.

Active time: 15 min Start to finish: 30 min

Makes 12 crisps.

INGREDIENTS

  • 1(3-oz) piece parmigiano-reggiano
  • 1tablespoon all-purpose flour
  • 1/4teaspoon black pepperspecial equipment:a nonstick bakeware liner such asa silpat pad

DIRECTIONS Preheat oven to 375°F.


Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.


Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatulato form a 3-inch round.


Bake frico in middle of oven until golden, about 10 minutes. Cool2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.


Cooks’ note:
• Crisps can be made 3 days ahead and kept, layered between wax paper, in an airtight container at room temperature.

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Candied Curried Pecans Recipe

Filed under: Recipes — Tags: , , , — Anna @ 2:00 am

These sweet and spicy nuts — which go great with drinks — would make a nice hostess gift.

Makes about 3 cups.

INGREDIENTS

  • 1 1/2teaspoons onion powder
  • 1 1/2teaspoons garlic powder
  • 1 1/4teaspoons coarse kosher salt
  • 3/4teaspoon curry powder
  • 1/4teaspoon cayenne pepper2tablespoons (1/4 stick) unsalted butter
  • 2tablespoons honey
  • 3cups pecan halves

DIRECTIONS Preheat oven to 250°F. Line large rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.

Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat; remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.

Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)

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Spicy Lemon Crab Cakes on Mixed Greens Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 1:37 am

These crispy cakes are jazzed up with cayenne and lemon peel. Add purchased potato salad, sliced tomatoes, and a seeded baguette. A strawberry tart from the bakery would make a refreshing summer finish.

Makes 4 servings.

INGREDIENTS

  • 3/4cup fresh breadcrumbs made from crustless french bread
  • 1/3cup mayonnaise
  • 1/4cup thinly sliced green onions
  • 1teaspoon grated lemon peel
  • 1/4teaspoon cayenne pepper
  • 1pound crabmeat, well drained3tablespoons olive oil4cups mixed baby greens
  • 1/4cup bottled citrus vinaigrette
  • lemon wedges

DIRECTIONS Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)

Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.

Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.

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