Day Recipe Food Community

June 25, 2009

Lemon-Cream Meringue Tarts Recipe

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

The “tart shells” are crisp meringues; they’re filled with a soft, mint-infused lemon cream. The meringue shells can be baked one day before serving the dessert.

Makes 8 servings.

INGREDIENTS

  • meringues
  • 4large egg whites
  • 1/4teaspoon cream of tartar
  • 1cup sugarfilling
  • 1cup chilled whipping cream
  • 84-inch-long fresh mint sprigs5large egg yolks
  • 6tablespoons sugar
  • 1/3cup fresh lemon juice
  • 1tablespoon grated lemon peeladditional fresh mint sprigs

DIRECTIONS For meringues:
Preheat oven to 225°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat until stiff and glossy, about 8 minutes.

Using generous 1/3 cup meringue for each, scoop 8 dollops of meringue onto prepared baking sheet, spacing apart. Using back of spoon, make 2 1/2-inch-wide indentation in center of each meringue, spreading meringues to form 3 1/2-inch-diameter nests.

Bake meringues until crisp, about 1 1/2 hours. Cool. (Can be made 1 day ahead. Store airtight at room temperature.)

For filling:
Bring 1/2 cup cream to simmer in heavy medium saucepan over medium heat. Add 8 mint sprigs; remove from heat. Cover; let steep 30 minutes. Strain mixture into bowl; discard mint.

Combine egg yolks, sugar, lemon juice, and lemon peel in heavy medium saucepan. Whisk constantly over medium-low heat until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Transfer custard to glass bowl; whisk in mint-infused cream. Refrigerate until cold, at least 1 hour.

Using electric mixer, beat remaining 1/2 cup cream in medium bowl until peaks form. Fold into lemon mixture. (Filling can be made 6 hours ahead. Cover and refrigerate.)

Spoon filling into meringue shells. Garnish with additional mint sprigs.

  • Share/Bookmark

Lazy Lasagne with Tomato-Basil Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:20 pm

This easy-to-make lasagne evolved from a pasta dish that one of us
enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version is even quicker, using won ton skins, which cook in a flash.

Active time: 30 min Start to finish: 45 min

Makes 2 (main course) or 4 (appetizer) servings.

INGREDIENTS

  • 1garlic clove, minced
  • 1tablespoon unsalted butter
  • 1 3/4cups canned crushed tomatoes with purée (14 oz)
  • 4tablespoons finely chopped fresh basil
  • 1tablespoon fresh orange juice, or to taste
  • 3/4cup whole-milk ricotta
  • 1/4cup freshly grated parmesan
  • 2teaspoons finely chopped fresh oregano
  • 12won ton skinsgarnish: fresh basil

DIRECTIONS Preheat oven to 400°F.


Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.

While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add toa saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.


Spread 1/2 cup tomato sauce evenly in bottom ofa buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel,in1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.


Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

  • Share/Bookmark

Apricot Chutney Recipe

Filed under: Recipes — Tags: , , — Anna @ 3:03 pm

Active time: 15 min Start to finish: 1 hr

Makes about 3 cups.

INGREDIENTS

  • 2garlic cloves, finely chopped
  • 2teaspoons finely chopped peeled fresh ginger
  • 1tablespoon vegetable oil
  • 1teaspoon mustard seeds
  • 3/4cup dried apricots (6 oz), finely chopped
  • 1/3cup dried currants (1 1/2 oz)
  • 3/4cup water
  • 1/3cup red-wine vinegar
  • 1/4cup sugar
  • 3/4teaspoon salt

DIRECTIONS Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.

  • Share/Bookmark

Herbfarm Vinaigrette Recipe

Filed under: Recipes — Tags: , , — Anna @ 2:07 pm

When you compose a gorgeous salad brimming with the freshest greens, herbs, and flowers, the best choice of dressing is a simple vinaigrette with a fairly neutral flavor that gently blends with the flavors of the salad ingredients instead of overriding them. The key is to use good-quality vinegar and olive oil. I use two kinds of vinegar: a good red wine vinegar or aged sherry vinegar for crispness, and a smaller amount of balsamic for its full body and touch of sweetness. You don’t need to use the precious old balsamico tradizionale, but its best to stay away from the very low priced brands. This recipe has a slightly higher than average proportion of vinegar to oil to help balance assertively flavored greens. When it comes to choosing the right oil, try to find a first-rate extra-virgin olive oil with a mild flavor, not a brand that’s powerfully fruity. You don’t want the oil to jump out as the predominant flavor. The exception is when many of your greens are very bitter or hot, like mustard, radicchio, peppercress, or endive, in which case a very fruity olive oil will balance and tone down their aggressiveness.

If you’re using this vinaigrette on a salad of many varied and distinctively flavored greens and herbs, like the Herbfarm Garden Salad, I suggest you not add more herbs to the dressing. However, if you are making the vinaigrette for a simpler salad of lettuces and other greens or vegetables, try blending in one of the herbs listed in the variations that follow. The vinaigrette also presents an excellent opportunity to use an herb-infused vinegar.

Makes 1 generous cup.

INGREDIENTS

  • 1/4 cup red wine vinegar or aged sherry vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon coarsely chopped shallot
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 3/4 cup mild extra-virgin olive oil

DIRECTIONS Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.

Variations
Use an herb-infused vinegar in place of the red wine vinegar.

Herb Substitutions
Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.

  • Share/Bookmark

Picadillo Recipe

Filed under: Recipes — Tags: , — Anna @ 1:35 pm

Serve this on its own, or use it for chalupas, tacos, or nachos.

Makes 6 to 8 servings.

INGREDIENTS

  • 2 pounds ground beef
  • 3 cups warm water
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1 onion, diced
  • 2 tomatoes, diced
  • 1 green bell pepper, diced

DIRECTIONS 1. Cook the meat in a large skillet over medium heat, stirring to break up
any lumps. Cook for 7 to 8 minutes until browned. Drain off any fat. Stir in
1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8
to 10 minutes.

2. Add the onion, tomatoes, and bell pepper and cook until the vegetables are
tender, about 10 minutes. Stir in the remaining 2 cups water and simmer for 8
minutes.

Variation To make this really interesting, add some pecans and raisins to the
picadillo 2 minutes before it’s done. This variation makes a great stuffing
for Chiles Rellenos.

  • Share/Bookmark

Apple Fennel Granita Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:11 am

Active time: 15 min Start to finish: 2 1/4 hr

Makes about 6 cups or 6 servings.

INGREDIENTS

  • 1teaspoon fennel seeds, toasted
  • 3cups sparkling apple cider (not hard) or apple juice
  • 1 1/2tablespoons superfine granulated sugar

DIRECTIONS Finely grind fennel seeds in an electric coffee/spice grinder or with a mortar and pestle, then stir together with cider and sugar until sugar is dissolved. Pour mixture through a fine sieve into an 8- to 9-inch baking pan, discarding solids.

Freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours total. Scrape with a fork to lighten texture, crushing any lumps.

Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

  • Share/Bookmark

Lavash Vegetarian Pizza Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:01 am

Antoinette Muto of Los Angeles, California, writes: “My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don’t have much time to cook or even to go out for lunch or dinner. That’s when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor. I prepare all-vegetarian meals, using the freshest ingredients from the farmers’ market, and I really get a kick out of seeing people come over to my house and not miss the meat one bit.”

Look for soft lavash — a large, thin rectangular bread (about 18×12 inches) — in Middle Eastern markets or in the bread section of most supermarkets. Two 11- to 12-inch- diameter flour tortillas can be substituted.

Makes 6 servings.

INGREDIENTS

  • 1soft lavash bread
  • 3tablespoons olive oil1/2cup minced pitted kalamata olives
  • 1cup grated monterey jack cheese
  • 1 3/4cups crumbled feta cheese
  • 1 1/2cups sliced mushrooms
  • 1cup diced green bell pepper
  • 1/2cup diced red onion
  • 1cup diced seeded plum tomatoes

DIRECTIONS Preheat broiler. Place lavash on large baking sheet; brush with 1 1/2 tablespoons oil. Broil until lavash just begins to crisp, about 1 minute.

Reduce oven temperature to 450°F. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1 1/2 tablespoons oil. Spread with olives; sprinkle with Monterey Jack cheese and feta cheese, then mushrooms, onion, bell pepper, and tomatoes. Sprinkle with salt and pepper. Bake until pizza is heated through and cheeses melt, about 10 minutes. Cut into squares.

  • Share/Bookmark

Tahini Chicken Salad Recipe

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

This salad is so much lighter and fresher-tasting than mayonnaise-based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store.

Active time: 30 min Start to finish: 2 hr

Makes 6 servings.

INGREDIENTS

  • 6chicken breast halves with skin and bones (4 to 4 1/2 lb total)
  • 2tablespoons extra-virgin olive oil
  • 1/2teaspoon black pepper
  • 2teaspoons salt
  • 2/3cup well-stirred tahini (middle eastern sesame paste)
  • 1/2cup water
  • 1/2cup fresh lemon juice
  • 4garlic cloves, chopped
  • 1/2teaspoon sugar
  • 1/2lb sugar snap peas, trimmed
  • 1red bell pepper, cut into 1/4-inch-thick strips
  • 1/4cup sesame seeds, toasted

DIRECTIONS Put oven rack in middle position and preheat oven to 450°F.

Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.

While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.

Blanch sugar snaps in a 2-quart saucepan of boiling salted water 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.

When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.

Cooks’ notes:
• Chicken salad (without sugar snaps and sesame seeds) can be made 1 day ahead. Add sugar snaps and sesame seeds just before serving and thin dressing with warm water as needed.
• Sugar snaps can be blanched 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

  • Share/Bookmark

Honey-Oat Bread Recipe

Filed under: Recipes — Tags: , , , — Anna @ 4:40 am

“Never have I tried a homemade bread as light and delicious as the honey-oat loaf at The Green Mountain Inn in Stowe, Vermont,” writes Rebecca Rothaug of Westbury, New York. “With your help, I would like to share this bread with my family and friends.”

Serve slices of this tender, slightly sweet bread with plenty of butter and honey.

Makes 2 small loaves.

INGREDIENTS

  • 1 3/4cups warm water (105°f to 110°f)
  • 1tablespoon dry yeast
  • 3/4cup quick-cooking oats
  • 1/3cup honey
  • 3tablespoons vegetable oil
  • 2 1/2teaspoons salt
  • 5cups (about) all purpose flour1large egg, beaten to blend
  • additional quick-cooking oats

DIRECTIONS Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.

Oil two 8 1/2×4 1/2×2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.

Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additionaloats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)

  • Share/Bookmark

Plum Barbecue Sauce Recipe

Filed under: Recipes — Tags: , , , — Anna @ 2:02 am

Active time: 10 min Start to finish: 1 hr

Makes about 1 1/2 cups.

INGREDIENTS

  • 1small onion, finely chopped
  • 1tablespoon vegetable oil
  • 1lb black plums (4), pitted and coarsely chopped
  • 1 1/4cups water
  • 1/4cup plum jam
  • 2teaspoons balsamic vinegar
  • 2teaspoons dijon mustard
  • 1/4teaspoon black pepper
  • 1/4teaspoon salt

DIRECTIONS Cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature. Serve with pork or chicken.

  • Share/Bookmark
Older Posts »

Powered by WordPress