Day Recipe Food Community

June 14, 2009

Rolled Turkey Roast Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:48 pm

Makes 6 servings.

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • one 2 1/2-pound (1k 250g) turkey loin, with barding fat
  • 7 shallots, peeled and halved
  • 3 italian peppers, trimmed and cut in 1/2-inch lengths
  • 2 red onions, cut in eighths
  • 2 dried, imported bay leaves
  • 1 tablespoon fresh thyme leaves
  • sea salt and freshly ground black pepper

DIRECTIONS 1.Preheat the oven to 400°F.

2.Heat the olive oil in an flame-proof baking dish, and when it is hot
but not smoking, brown the turkey roast on all sides, which will take about
8 minutes.Remove the pan from the heat. Add the shallots and the onions
to the dish, and season the roast and the vegetables to your liking with
salt and pepper.Crush the bay leaf and sprinkle it over the turkey roast,
along with the fresh thyme leaves.

3.Cover and place on the center rack in the oven.Cook until the roast
is firm to the touch and cooked through, about one hour, checking it
occasionally to be sure the onions or shallots aren’t sticking to the
bottom of the pan. If they are, simply add a tablespoon or two of water and
continue cooking.

4. Remove from the oven, remove the cover and let sit for at least 10
minutes, to allow the juices to retreat back into the meat.Slice, and
serve, with the shallots and onions alongside.

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Almond Butter Crisps Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:05 pm

This dough can also be formed into crescent shapes and coated with confectioners’ sugar while still warm, as is done in many eastern European countries.

Makes about 11 dozen cookies.

INGREDIENTS

  • 2 2/3 cups blanched almonds (about 3/4 pound)
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons almond extract
  • 1/2 prepared basic butter cookie dough at room temperature
  • 2 egg whites, beaten lightly

DIRECTIONS Halve 1 cup almonds and reserve.


In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.


Preheat oven to 350°F.


Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.


Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.


Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

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Red Cabbage and Pork Casserole Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 7:01 pm

Maude Emhoff, Stafford Springs, Conn.
Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.

Makes 4 servings.

INGREDIENTS

  • 1 large red cabbage, cored and shredded
  • 2 pounds country pork ribs
  • about 8 whole cloves
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large ripe tomato, diced
  • 1 tart apple, cored and diced
  • 1 cup diced celery
  • 2 bay leaves
  • 1 tablespoon red-wine or cider vinegar
  • 1 teaspoon sugar
  • salt and pepper, to taste
  • boiled potatoes (for serving), optional

DIRECTIONS
1. Blanch the cabbage in boiling water. Set aside.

2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.

3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.

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Linguine with Mushrooms and Parmesan Cream Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:30 pm

Mark Taylor of West Hartford, Connecticut, writes: “I started cooking out of necessity when I first graduated from college, since I couldn’t afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I’ve picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I’ve done with the one here.”

Makes 4 to 6 servings.

INGREDIENTS

  • 1/4cup olive oil
  • 1 1/2pounds crimini mushrooms, sliced
  • 6large garlic cloves, thinly sliced
  • 1/8teaspoon ground nutmeg
  • 1 1/4cups whipping cream16ounces linguine
  • 3 1/2cups grated parmesan cheese, divided
  • 3/4cup chopped fresh parsley, divided

DIRECTIONS Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.

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Bruschetta with Goat Cheese, Roasted Pepper, and Basil Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 4:44 pm

Makes 4 servings.

INGREDIENTS

  • 1large red bell pepper4ounces soft fresh goat cheese (such as montrachet), room temperature (about 1 cup)
  • 43/4-inch-thick slices country bread, halved, toasted or grilled
  • 16fresh basil leaves

DIRECTIONS Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.

Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.

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Skirt Steak Fajitas with Lime and Black Pepper Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 3:16 pm

Active time: 40 min Start to finish: 40 min

Makes 6 servings.

INGREDIENTS

  • 2large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
  • 2 1/2tablespoons olive oil
  • 2 1/2teaspoons balsamic vinegar
  • 1 1/2teaspoons salt
  • 1/4cup fresh lime juice
  • 2lb skirt steak, halved crosswise
  • 2 1/2teaspoons coarsely ground black pepper
  • 18flour tortillas
  • 1cup fresh cilantro leavesaccompaniment:tomatillo or tomato salsa; lime wedges
  • special equipment:metal skewers or a grill basket

DIRECTIONS Prepare grill for cooking.

Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.

While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.

Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.

While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas.

Cooks’ note:
° If you aren’t able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.

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Lebanese Tabbouleh Recipe

Filed under: Recipes — Tags: , , — Anna @ 2:12 pm

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

Active time: 40 min Start to finish: 40 min

Makes 4 to 6 side-dish servings.

INGREDIENTS

  • 1/2cup fine bulgur
  • 3tablespoons olive oil
  • 1cup boiling-hot water
  • 2cups finely chopped fresh flat-leaf parsley (from 3 bunches)
  • 1/2cup finely chopped fresh mint
  • 2medium tomatoes, cut into 1/4-inch pieces
  • 1/2seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
  • 3tablespoons fresh lemon juice
  • 3/4teaspoon salt
  • 1/4teaspoon black pepper

DIRECTIONS Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

* These long, narrow cucumbers are often marketed as “European” and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

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Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 2:05 pm

Roasting the tomatoes concentrates their sweetness. What to drink: A dry Italian white, such as Pinot Grigio or Soave.

Makes 6 servings.

INGREDIENTS

  • 2 1/2pounds cherry tomatoes, halved
  • 1/3cup olive oil
  • 5garlic cloves, minced
  • 1tablespoon balsamic vinegar
  • 1/4teaspoon dried crushed red pepper
  • 3tablespoons chopped fresh oregano1pound farfalle (bow-tie) pasta
  • 1/2cup halved pitted kalamata olives or other brine-cured black olives
  • 1/4cup drained capers
  • 6ounces feta cheese, crumbled (about 1 1/4 cups)
  • 1/4cup pine nuts, toasted

DIRECTIONS Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

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Baked Clams Perce Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:23 am

Active time: 50 min Start to finish: 50 min

Goodale’s, on Second Avenue in New York City, became a favorite watering hole of Gourmet’s staff after the magazine moved into its new headquarters at 777 Third Avenue in 1965. Goodale’s owner, Perce, was renowned for wearing Bermuda shorts all year round. He also gave his name to this popular appetizer. Baked clams were a favorite first course in the ’60s, but were often disappointing mushy mounds with nary a minced clam to
be found. Goodale’s version, which features whole clams and uses packaged stuffing, is the best and most straightforward we’ve tasted.

Makes 6 hors d’oeuvres servings.

INGREDIENTS

  • 24littleneck clams (2 inches wide), scrubbed
  • 1cup packaged dry poultry stuffing, larger pieces crushed
  • 1/4cup grated parmigiano-reggiano
  • 3bacon slices, each cut crosswise into 8 pieces
  • worcestershire sauceaccompaniment:lemon wedges

DIRECTIONS Bring 1 cup water to a boil in a 4-quart heavy pot, then add clams and cook, covered, stirring occasionally, until clams just open, 4 to 8 minutes, checking frequently after 4 minutes. (Discard any clams that haven’topened after 8 minutes.) Transfer clams as they open with a slotted spoon to a bowl and discard cooking water.

Preheat broiler.

Shuck clams and reserve 24 half shells. Scrub reserved shells inside and out, then dry.

Return clams to shells and arrange in a shallow (1-inch-deep) baking pan.

Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce.

Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes. Serve immediately.

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Warm Cucumber Soup with Scallop and Sole Mousselines Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 8:09 am

Most people never think about cooking cucumber — especially since that crisp, raw crunch is so perfect for salads and canapés. But cucumber acquires a wonderful velvety texture when cooked and puréed, and this soup shows it off beautifully. Even better, the flavor and color of this soup are at their best when it is warm, not hot, which takes some of the stress out of serving ten guests.

Active time: 2 1/2 hr Start to finish: 12 hr (includes making mousselines)

Makes 10 servings.

INGREDIENTS

  • 3large seedless cucumbers (usually plastic-wrapped; 3 lb total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices
  • 1small russet (baking) potato (1/4 lb)
  • 1medium onion, chopped
  • 1medium carrot, chopped (1/2 cup)
  • 1/2celery rib, chopped
  • 1large garlic clove, chopped
  • 1turkish or 1/2 california bay leaf
  • 1(3-inch) fresh thyme sprig
  • 2tablespoons unsalted butter
  • 4cups water
  • 1/4teaspoon black pepper
  • 1 1/2teaspoons salt
  • scallop and sole mousselines garnish:thinly sliced smoked sablefish (black cod); fresh chives or fresh dill sprigs

DIRECTIONS Cook cucumbers in a 4- to 5-quart pot of boiling salted water, uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.

Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.

Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.

Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.

Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup’s bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

Cooks’ note:
Soup can be made 2 days ahead and chilled, covered.

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