Day Recipe Food Community

June 7, 2009

Fish and Chips Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:54 pm

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

Makes 4 servings.

INGREDIENTS

  • 4large boiling potatoes (2 1/4 lb)
  • 3qt vegetable oil (96 fl oz)
  • 2cups all-purpose flour
  • 1(12-oz) bottle cold beer (preferably ale)
  • 1 1/2lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)special equipment:a deep-fat thermometer
  • accompaniment:malt vinegar

DIRECTIONS Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with salt.

Cooks’ note:
Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.

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Inside-Out Carrot Cake Cookies Recipe

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

Active time: 20 min Start to finish: 45 min

Makes about 13 cookies.

INGREDIENTS

  • 1 1/8cups all-purpose flour
  • 1teaspoon cinnamon
  • 1/2teaspoon baking soda
  • 1/2teaspoon salt
  • 1stick (1/2 cup) unsalted butter, softened
  • 1/3cup plus 2 tablespoons packed light brown sugar
  • 1/3cup plus 2 tablespoons granulated sugar
  • 1large egg
  • 1/2teaspoon vanilla
  • 1cup coarsely grated carrots (2 medium)
  • 1scant cup walnuts (3 oz), chopped
  • 1/2cup raisins (2 1/2 oz)
  • 8oz cream cheese
  • 1/4cup honey

DIRECTIONS Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

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Green Beans with Orange and Rosemary Gremolata Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:54 pm

Makes 8 to 10 servings.

INGREDIENTS

  • 2pounds slender green beans, trimmed3large garlic cloves, minced
  • 2tablespoons minced fresh italian parsley
  • 1tablespoon finely chopped fresh rosemary
  • 1tablespoon grated orange peel
  • 1teaspoon grated lemon peel6tablespoons (3/4 stick) butter
  • 1/2cup low-salt chicken broth
  • 2tablespoons frozen orange juice concentrate, thawed
  • 1tablespoon fresh lemon juice

DIRECTIONS Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)

Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.

Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.

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Pinto Bean Enfrijoladas Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:32 pm

Luis Miguel López Alanís of Morelia, Mexico, writes: “Although I grew up in Mexico, it was in Chicago of all places that I learned to cook Mexican food. During the two years I lived there, I missed my country’s food so much that I wrote to my mother in Zitácuaro and asked her to send me recipes so I could cook for myself.

“Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia’s colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. Of course, what I make depends on what my wife, Verónica, has in mind. Thanks to her, I’ve learned more great recipes, like the enfrijoladas from her home state, Tlaxcala, and her lively avocado and tomatillo salsa.”

Enfrijoladas are a popular breakfast dish in Mexico.

Makes 6 to 8 servings.

INGREDIENTS

  • 3tablespoons plus 1/4 cup olive oil
  • 2cups chopped onions
  • 4garlic cloves, minced
  • 215- to 16-ounce cans pinto beans, drained
  • 1 1/2cups (or more) whole milk
  • 1 1/2cups (or more) water
  • 1teaspoon minced serrano chile with seeds
  • 3/4teaspoon ground cumin
  • 1/2teaspoon dried mexican oregano
  • 1/8teaspoon ground cloves125 1/2- to 6-inch-diameter corn tortillas
  • 2 1/4cups crumbled queso ranchero* chopped fresh cilantro
  • sour cream

DIRECTIONS Preheat oven to 350°F. Oil 13x9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency.

Heat remaining 1/4 cup oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce.

Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.

*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero. Queso cotija or mild feta can be used instead.

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Fennel-Scented Mashed Potatoes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 5:10 pm

Both fresh fennel and fennel seeds flavor this creamy mash of Yukon Golds. It can be made eight hours ahead and rewarmed.

Makes 6 servings.

INGREDIENTS

  • 4medium-size fresh fennel bulbs (about 2 pounds), trimmed, cored, bulbs coarsely chopped, fronds chopped and reserved
  • 2pounds yukon gold potatoes, peeled, cut into 1-inch pieces1/2cup (or more) half and half
  • 2teaspoons fennel seeds, crushed in resealable plastic bag with meat mallet
  • 1 1/2teaspoons dried tarragon2tablespoons (1/4 stick) butter

DIRECTIONS Bring large pot of salted water to boil. Add fennel bulbs; cook until slightly softened, about 5 minutes. Add potatoes and boil gently until fennel and potatoes are very tender, about 25 minutes.

Meanwhile, combine 1/2 cup half and half, fennel seeds, and tarragon in small saucepan; bring to simmer. Remove from heat; cover to keep warm.

Drain potato mixture; return to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes. Add hot half and half mixture and butter and mash until vegetables are almost smooth (small fennel bits may still remain). Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill.Rewarm covered with plastic wrap in microwave, stirring occasionally and thinning with more half and half, if desired.)

Transfer mashed potato mixture to bowl. Sprinkle with reserved chopped fennel fronds and serve.

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Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas Recipe

Filed under: Recipes — Tags: , , , , , , , , , , — Anna @ 4:51 pm

Ginger and sesame lend an Asian accent.

Makes 4 servings.

INGREDIENTS

  • 3tablespoons vegetable oil
  • 2teaspoons minced fresh ginger
  • 1/4teaspoon dried crushed red pepper
  • 16uncooked jumbo shrimp, peeled, deveined3tablespoons fresh lime juice
  • 2tablespoons soy sauce
  • 3cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
  • 1mango, peeled, pitted, chopped
  • 4green onions, thinly sliced8ounces sugar snap peas
  • 1teaspoon oriental sesame oil
  • 1teaspoon sesame seeds410- to 12-inch metal skewers

DIRECTIONS Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper inbowl. Add shrimp; toss. Chill 2 hours.

Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.

Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.

Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.

Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

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Speculaas Tart with Almond Filling Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:38 pm

Dutch speculaas cookies are similar in taste to gingerbread men. This treat combines the spiced speculaas dough with another Dutch tradition: giving almond-filled tarts as gifts. Use a two-inch gingerbread-man cutter to make the cookies for the topping.

Makes 12 to 16 servings.

INGREDIENTS

  • dough
  • 2 3/4cups all purpose flour
  • 2teaspoons ground cinnamon
  • 1teaspoon ground ginger
  • 1/2teaspoon salt
  • 1/2teaspoon baking powder
  • 1/4teaspoon ground nutmeg
  • 1cup (2 sticks) unsalted butter, room temperature
  • 1cup (packed) dark brown sugar
  • 1large eggfilling
  • 1 1/2cups blanched slivered almonds (about 6 ounces)
  • 3/4cup sugar
  • 1/4cup (1/2 stick) unsalted butter, room temperature
  • 1large egg
  • 2teaspoons grated lemon peel
  • 2teaspoons fresh lemon juice
  • 1teaspoon vanilla extract
  • 3/4teaspoon almond extractpowdered sugar
  • apricot preserves

DIRECTIONS For dough:
Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until blended. Beat in egg. Add flour mixture and beat until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.)

For filling:
Blend first 8 ingredients in processor until nuts are finely chopped. Transfer to small bowl. Cover; chill at least 2 hours and up to 2 days.

Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together. Spread filling in dough. Trim dough on sides to 1/2 inch above level of filling. Fold dough in over filling.

Roll out second dough disk on lightly floured surface to 12- to 13-inch round. Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. Reserve dough scraps for cookies. Place chilled dough round on tart; press to adhere and seal edges.

Bake tart until crust is brown, about 50 minutes. Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature.

Line 2 baking sheets with parchment paper. Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness. Using 2-inch gingerbread-man cutter, cut out cookies. Transfer cutouts to prepared sheets. Repeat, using all of dough.

Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.)

Sift powdered sugar over top of tart. Place small dab of preserves on back of 1 cookie; place at top edge of tart. Repeat with more cookies, forming border around tart. Transfer tart to platter. Let stand at room temperature at least 1 hour.

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Daniel Boulud’s Short Ribs Braised in Red Wine with Celery Duo Recipe

Filed under: Recipes — Tags: , , , , , , , , , — Anna @ 11:23 am

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.

Makes 8 servings.

INGREDIENTS

  • 3 bottles dry red wine
  • 2 tablespoons vegetable oil
  • 8 short ribs, trimmed of excess fat
  • salt and crushed black peppercorns
  • flour, for dredging
  • 8 large shallots, peeled, trimmed, split, rinsed and dried
  • 2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
  • 2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
  • 1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
  • 10 cloves of garlic, peeled
  • 6 sprigs flat-leaf parsley
  • 2 bay leaves and 2 thyme sprigs
  • 2 tablespoons tomato paste
  • 3 quarts unsalted beef broth
  • freshly ground white pepper
  • celery duo, for serving

DIRECTIONS 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.

2. Center a rack in the oven and preheat to 350°F.

3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to mediumand toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.

4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It’s best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)

5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)

6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.

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Coffee-Molasses Shoofly Pie Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:15 am

As the pie bakes, the filling separates into a soft pudding-like bottom and a cakey top.

Makes 8 to 10 servings.

INGREDIENTS

  • crust
  • 1 1/3cups all purpose flour
  • 1 1/2teaspoons sugar
  • 1/2teaspoon salt
  • 1/3cup solid vegetable shortening, frozen, diced
  • 1/4cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4tablespoons (about) ice water1egg white, beaten to blendfilling
  • 1cup all purpose flour
  • 1/2cup (packed) golden brown sugar
  • 1/2cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1cup hot water
  • 1/2teaspoon instant espresso powder
  • 1teaspoon baking soda
  • 3/4cup light corn syrup
  • 1/4cup mild-flavored (light) molasses
  • 1teaspoon vanilla extract
  • 1/4teaspoon salt
  • 1/8teaspoon ground cinnamonpowdered sugar
  • vanilla ice cream

DIRECTIONS For crust:
Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.

Meanwhile, prepare filling:
Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.

Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.

Sift powdered sugar over pie. Cut into wedges and serve with ice cream.

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Leek-Tomato Quinoa Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:22 am

This recipe is an accompaniment for Grilled Beef Tenderloin with Roasted Garlic Sauce.

Makes about 2 3/4 cups.

INGREDIENTS

  • 1 1/2cups quinoa*
  • 2cups water
  • 1/2teaspoon salt1tablespoon butter
  • 2cups finely chopped leeks (white and pale green parts only)
  • 1/4cup low-salt chicken broth
  • 3tablespoons olive oil
  • 2medium-size yellow tomatoes, seeded, chopped
  • 3tablespoons chopped green onions
  • 3tablespoons chopped fresh basil
  • 1tablespoon fresh lemon juice

DIRECTIONS Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)

Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.

*A tiny, bead-shaped, ivory-colored grain available at natural foods stores.

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