Day Recipe Food Community

June 22, 2009

Sea Bass and Spicy Tomato Sauce Over Braised Fennel Recipe

Filed under: Recipes — Tags: , , , , , , , , — Anna @ 11:06 pm

Active time: 30 min Start to finish: 1 1/4 hr

Makes 4 servings.

INGREDIENTS

  • 2large fennel bulbs, preferably with fronds (sometimes called anise; about 2 lb total), fronds reserved and stalks discarded
  • 1large onion, halved lengthwise, one half cut lengthwise into 1/4-inch-thick slices and the other half chopped
  • 1/2teaspoon anchovy paste
  • 2 1/2teaspoons extra-virgin olive oil
  • 1cup fat-free chicken broth
  • 1/4to 1/2 teaspoon dried hot red pepper flakes
  • 1(14-oz) can whole tomatoes in juice
  • 4(5-oz) skinless sea bass fillets (3/4 inch thick), bones removed

DIRECTIONS Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices.

Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and braise, covered, stirring occasionally, until vegetables are tender, about 20 minutes.

Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish.

Preheat oven to 450°F.

While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes.

Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 20 to 25 minutes. Sprinkle with fennel fronds.

  • Share/Bookmark

Butternut Squash Gratin with Rosemary Breadcrumbs Recipe

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

Makes 10 servings.

INGREDIENTS

  • 1/4cup (1/2 stick) unsalted butter
  • 4cups thinly sliced onions (about1 pound)
  • 2 1/2pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
  • 1teaspoon sugar
  • 1/2teaspoon salt
  • 1/2teaspoon ground black pepper
  • 3/4cup canned low-salt chicken broth2cups fresh breadcrumbs made from soft white bread
  • 2cups (packed) grated sharp white cheddar cheese
  • 1 1/2tablespoons chopped fresh rosemary
  • 1/2teaspoon dried thyme

DIRECTIONS Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.

Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)

Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

  • Share/Bookmark

Rustic Bread Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:29 pm

When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

Makes 6 to 8 servings.

INGREDIENTS

  • 1 thin french bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)
  • 7 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper, to taste
  • 1/2 hothouse (seedless) cucumber, peeled
  • 1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/2-inch dice
  • 2 carrots, cut into 1/2-inch dice
  • 1/3 cup diced (1/4-inch) red onion
  • 8 ripe plum tomatoes, cut into 1/2-inch pieces
  • 1 cup halved yellow cherry or pear tomatoes
  • 8 whole fresh basil leaves, coarsely torn
  • 8 whole fresh mint leaves, coarsely torn
  • 3 tablespoons red-wine vinegar
  • 2 hard-cooked eggs, chopped (for garnish)

DIRECTIONS 1. Preheat the oven to 350°F.

2. Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.

3. Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.

  • Share/Bookmark

Caesar Pasta Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:30 pm

Active time: 15 min Start to finish: 30 min

Makes 6 main-course servings.

INGREDIENTS

  • 3tablespoons fresh lemon juice
  • 2teaspoons dijon mustard
  • 2teaspoons anchovy paste
  • 1large garlic clove, minced
  • 1/2cup extra-virgin olive oil
  • 1lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained
  • 1romaine heart, chopped (6 cups)
  • 2 1/2oz finely grated parmigiano-reggiano (1 1/4 cups)
  • 1cup croutons (optional)

DIRECTIONS Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.

  • Share/Bookmark

World’s Best Baked Onions Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:52 pm

Active time: 30 min Start to finish: 1 3/4 hr

Makes 4 servings.

INGREDIENTS

  • 4tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed
  • 4(4-inch-long) fresh rosemary sprigs
  • 2garlic cloves, finely chopped
  • 2tablespoons olive oil
  • 1/2cup heavy cream
  • 1oz finely grated parmesan (1/2 cup)
  • fine sea salt to taste
  • 4pancetta slices, unrolled to form strips, or bacon slices

DIRECTIONS Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.

While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.

Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish.

Preheat oven to 400°F.

Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.

Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.

Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.

Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.

  • Share/Bookmark

Seafood Stew with Winter Squash, Tomatoes and Saffron Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:37 am

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

Makes 6 servings.

INGREDIENTS

  • 2cups 1/2-inch pieces peeled seeded butternut squash (from about1 1/4 pounds)2tablespoons extra-virgin oliveoil
  • 3/4cup chopped onion
  • 3/4cup chopped fennel bulb
  • 2garlic cloves, minced
  • 2tablespoons tomato paste
  • 2teaspoons chopped freshthyme
  • 1bay leaf
  • 3cups bottled clam juice
  • 114 1/2-ounce can diced tomatoes in juice
  • 1cup dry white wine
  • 1/2cup dry sherry
  • 1/2cup water24small clams, scrubbed
  • 1/4teaspoon saffron threads,crushed
  • 1 1/2pounds sea bass fillets, cut into1-inch piecesfennel fronds (optional)

DIRECTIONS Steam squash until almost tender, about 10 minutes. Cool. (Can be prepared 1 day ahead. Cover and chill.)


Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautéuntil translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.


Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open). Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.


Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve.

  • Share/Bookmark

Gingerbread Pancakes Recipe

Filed under: Recipes — Tags: , , — Anna @ 4:29 am

Amyrose Gill of Berkeley, California, writes: “My husband and I learned about La Note when we first moved to Berkeley to attend graduate school. Everyone raved about their Sunday brunch, and for weeks we tried to go, but there was always a line out the door. We finally braved the long wait, and it was well worth it. Gingerbread pancakes —redolent with spice, beautifully textured, and absolutely delicious —were the reward. We’d love to get the recipe and serve them at our own Sunday brunches. “

In addition to their spiced flavor, these pancakes have a distinctive cakelike texture.

Active time: 30 min Start to finish: 45 min

Makes about 18 pancakes.

INGREDIENTS

  • 3cups all-purpose flour
  • 1cup packed dark brown sugar
  • 1tablespoon baking powder
  • 1 1/2teaspoons baking soda
  • 1teaspoon salt
  • 1teaspoon ground cinnamon
  • 1teaspoon ground ginger
  • 1/4teaspoon ground nutmeg
  • 1/8teaspoon ground cloves
  • 1/2cup water
  • 1/2cup brewed coffee, cold or at room temperature
  • 4large eggs
  • 1stick (1/2 cup) unsalted butter, melted and cooled
  • 1/4cup fresh lemon juice
  • vegetable oil for brushing griddleaccompaniment:pure maple syrup

DIRECTIONS Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

  • Share/Bookmark

Ashkenazic Sour Cream Coffee Cake (smeteneh Kuchen) Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 3:14 am

Coffee cakes rank among the most popular of comfort foods, welcomed at breakfast, lunch, afternoon tea, dinner, and as the name indicates, coffee breaks. A coffee cake batter is generally more liquid than a quick bread one and contains a bit more sugar, and as a result, the final product is lighter and moister. On the other hand, coffee cakes tend to be less sweet than butter cakes. There are many versions of kuchen, this streusel-topped sour cream type being a very popular one. It is commonly served at the meal following Yom Kippur, or Shavuot, and on Sabbath afternoons or the melaveh malcha (“accompanying the queen”) party following the Sabbath. For the later occasion, spices are added to the batter and topping, reflecting those used during the havdallah ceremony signaling the end of the Sabbath.

One 9-inch square or Bundt cake; 6 to 9 servings

INGREDIENTS

  • streusel topping:
  • 1/2 cup granulated or brown sugar, or 1/4 cup each
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
  • 1/4 cup (1/2 stick) unsalted butter or margarine, softened
  • 1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
    batter:
  • 2 cups all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter or margarine, softened
  • 1 cup granulated or brown sugar or 1/2 cup each
  • 4 large egg yolks, or 3 large eggs
  • 1 cup (8 ounces) sour cream or plain yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest (optional) glaze (optional):
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla or almond extract
  • 1 to 2 tablespoons milk or water

DIRECTIONS 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.


2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs.If desired, stir in the nuts.


3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.


4. Spread half of the batter in the prepared pan.Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.


5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.


6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency.Drizzle over the cake and let stand until set.


HINT: When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.


VARIATIONS
Single-Layer Coffee Cake: Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.


Fruit-Filled Coffee Cake: After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.


Cheese Coffee Cake: Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.

  • Share/Bookmark

Southwestern Pumpkin Soup Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:26 am

“The Watermark restaurant here in Cleveland is my favorite place to take out-of-town guests—and I find other excuses to go, too,” writes Bob Charleton of Cleveland, Ohio. ” Last time I went there, I had lunch in the Garden Room, a glassed-in space overlooking the Cuyahoga River. The highlight of the meal was an unusual pumpkin soup topped with cheddar cheese.”


Surprisingly easy to make, this soup is flavored with cumin and chili powder.

Makes 4 (first-course) servings.

INGREDIENTS

  • 3cups chicken stock or canned
    low-salt chicken broth
  • 1cup whipping cream
  • 115-ounce can pure pumpkin3tablespoons (packed) dark brown sugar
  • 1teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2teaspoon ground coriander
  • 1/8teaspoon ground nutmeg
  • 3/4cup (packed) grated sharp cheddar cheese
  • chopped fresh cilantro

DIRECTIONS Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

  • Share/Bookmark

Powered by WordPress