Day Recipe Food Community

June 26, 2009

Indian-Spiced Potato Salad Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:58 pm

Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.

Makes 8 servings.

INGREDIENTS

  • 3 1/2pounds yukon gold potatoes
    1cup chopped shallots (about 3)
  • 3/4cup mayonnaise
  • 1/4cup chopped peeled fresh ginger
  • 2tablespoons fresh lemon juice
  • 2cups (packed) chopped cilantro leaves and tender stems, divided

DIRECTIONS Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)

Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.

Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

  • Share/Bookmark

White Bean and Ham Hock Soup with Arugula and Corn Bread Croutons Recipe

Filed under: Recipes — Tags: , , , , , , , , — Anna @ 11:51 am

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

Makes 12 servings.

INGREDIENTS

  • for soup
  • 1lb dried small white beans such as navy or great northern
  • 1lb smoked ham hocks
  • 1/4cup bacon drippings (from1/2lb bacon) or olive oil
  • 2cups chopped onion
  • 2tablespoons minced garlic
  • 1lb tomatoes, peeled, seeded, and diced
  • 4fresh thyme sprigs
  • 8cups chicken broth for corn bread croutons
  • 3tablespoons unsalted butter
  • 1garlic clove, minced
  • 3cups 3/4-inch cubes corn bread
  • 1lb arugula, coarse stems removed
  • tabasco to taste

DIRECTIONS Make soup:
Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.

Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.

Make croutons while soup simmers: Preheat oven to 375°F.

Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.

Prepare soup for serving: Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender,3 to 5 minutes. Season with salt, pepper, and Tabasco.

Serve soup topped with croutons.

  • Share/Bookmark

Bacon Scallion Hush Puppies Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:38 am

If you make these as a side dish for the southern fried catfish, you can fry them in the same oil, but cook the hush puppies first because the fish will flavor the oil.

Active time: 45 min Start to finish: 45 min

Makes about 24 or 4 side-dish servings.

INGREDIENTS

  • 4bacon slices
  • 6cups vegetable oil (48 fl oz)
  • 1cup yellow cornmeal (not stone-ground)
  • 1/2cup all-purpose flour
  • 2 1/2teaspoons baking powder
  • 3/4teaspoon salt
  • 1/8teaspoon black pepper
  • 1large egg
  • 3/4cup whole milk
  • 3large scallions, thinly sliced (3/4 cup)special equipment:a deep-fat thermometer

DIRECTIONS Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain, then crumble.

Preheat oven to 300°F.

Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320°F on thermometer.

While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in bacon and scallions until just combined.

Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter. Return oil to 320°F between batches.

  • Share/Bookmark

Ditalini with Pesto, Beans, and Broccoli Rabe Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:37 am

Crusty bread and radicchio with creamy Italian dressing make nice sides. End with red grapes and anise-dusted sugar cookies.

Makes 4 servings.

INGREDIENTS

  • 8ounces ditalini or other short tube-shaped pasta (about 2 cups)
  • 1pound broccoli rabe, cut into 2-inch pieces114-ounce can vegetable broth
  • 1/2teaspoon dried crushed red pepper
  • 115-ounce can cannellini (white kidney beans), rinsed, drained17-ounce container purchased pesto
  • 1tablespoon white wine vinegar

DIRECTIONS Cook pasta in large pot of boiling salted water 3 minutes. Add broccoli rabe and boil until broccoli rabe is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer. Drain pasta and broccoli rabe, reserving 1/2 cup cooking liquid. Return pasta and broccoli rabe to pot.

Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan. Add beans and simmer until beans are heated through, stirring frequently, about 5 minutes.Add bean mixture, pesto, and vinegar to pasta and broccoli rabe. Stir well, adding pasta cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls.

  • Share/Bookmark

Crunchy Spice Cookies Recipe

Filed under: Recipes — Tags: , , , — Anna @ 4:34 am

Piparelli

Abstinence during Lent means that for the forty days preceding Easter,
Catholics all over Sicily are supposed to eat cucina magra (literally, lean
food). This means no meat, no fat, no eggs. Theoretically. Modern Catholics
get to choose what they give up for Lent, and this is called fare un fioretto, or making a sacrifice. There is little indication that pastries and sweets
are even near the top of the “to give up” list, other than the presence of
quaresimali, the general term for the category of austere cookies that appear
in pastry shops during the spring. Piparelli are the Lenten cookies that the
people of Messina like best. At the Pasticceria Vinci Domenico in Messina, piparelli are such a favorite that they’re now made year-round.

Makes about 7 dozen.

INGREDIENTS

  • 4 tablespoons (1/2 stick) unsalted butter or margarine, softened
  • 1/4 cup packed dark brown sugar
  • 1 cup orange blossom honey
  • 2 egg whites (kept separate)
  • 3 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons chopped candied orange peel (*to make your own refer to the recipe available in the book)
  • 1 cup unblanched whole almonds

DIRECTIONS Preheat the oven to 375 degrees. Grease a baking sheet.In a large bowl, cream the butter or margarine with the brown sugar and
honey. Add 1 of the egg whites and mix until evenly blended. Sift together
the flour, baking soda, salt, and spices into another bowl and add the butter
mixture, stirring until the dough is smooth and no longer sticky.Turn the dough out ontoa lightly floured work surface and knead in the
orange peel and almonds until evenly dispersed. Divide the dough into 3
pieces and form each piece into a log that is 8 inches long by 2 inches thick. Place the logs 3 inches apart onthe greased baking sheet. Beat the
remaining egg white lightly and brush the tops of the logs with it.Bake the logs for 20 to 25 minutes, or until firm to the touch. Remove from
the oven and allow to cool for 10 minutes. Reduce the oven temperature to 325
degrees. Slice the logs 1/4inch thick and lay the cookies on the baking
sheet. Return to the oven for another 15 to 20 minutes to dry them out. The
cookies will become crisp as they cool, so don’t overbake them. Cool on a
rack.

  • Share/Bookmark

Powered by WordPress