Day Recipe Food Community

June 30, 2009

Snapper on Angel Hair with Citrus Cream Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:21 am

Sharon Hooykaas of Los Alamitos, California, writes: “During a trip to the Big Island of Hawaii, my husband and I went to Edward’s at Kanaloa for dinner, where I enjoyed the best fish I’ve ever tasted: snapper served on angel hair pasta with creamy citrus sauce.”

Makes 4 servings.

INGREDIENTS

  • 4tablespoons olive oil
  • 4shallots, thinly sliced (about 1/2 cup)
  • 2garlic cloves, chopped
  • 18-ounce bottle clam juice
  • 3/4cup whipping cream
  • 1/2cup white wine
  • 1/2cup fresh orange juice
  • 2tablespoons diced drained oil-packed sun-dried tomatoes
  • 1tablespoon fresh lime juice
  • 1teaspoon herbes de provence* or salad herbs
  • 1teaspoon worcestershire sauce
  • 1/2teaspoon grated orange peel
  • 1/2teaspoon grated lime peelall purpose flour
  • 45- to 6-ounce red snapper fillets8ounces angel hair pasta
  • 2tablespoons thinly sliced fresh basil
  • additional minced orange peel

DIRECTIONS Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)

Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.

Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.

* A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

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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.

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June 23, 2009

Pear and Fig Strudels with Ginger Cream Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:46 pm

Assemble the strudels a day ahead, and bake them up to six hours before serving.

Makes 8 servings.

INGREDIENTS

  • filling
  • 1 1/2pounds fresh figs, stemmed, each cut into 6 wedges (about 5 cups)
  • 1 1/2pounds firm but ripe pears (about 3 large), peeled, cored, cut into1/2-inch pieces (about 3 1/2 cups)
  • 1/2cup sugar
  • 1/2cup frozen cranberry-raspberry concentrate, thawed
  • 1 1/2teaspoons grated lemon peelstrudels
  • 6tablespoons dry breadcrumbs
  • 4tablespoons sugar
  • 1 1/2teaspoons ground cinnamon
  • 10frozen phyllo sheets, thawed
  • 3/4cup (1 1/2 sticks) unsalted butter, meltedginger cream

DIRECTIONS For filling:
Preheat oven to 450°F. Generously butter large baking sheet. Place figs and pear pieces in single layer on prepared sheet. Sprinkle with sugar. Roast until tender and beginning to brown around edges, about 20 minutes. Transfer fruit and any juices from sheet to medium bowl. Cool. Stir in cranberry-raspberry concentrate and lemon. Chill until cold.

For strudels:
Butter another large baking sheet. Mix breadcrumbs, 3 tablespoons sugar, and 1 teaspoon cinnamon in small bowl. Place kitchen towel on work surface. Place 1 phyllo sheet atop towel with short end toward edge of work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo sheet with some melted butter; sprinkle with 1/8 of breadcrumb mixture. Top with second phyllo sheet. Brush with some melted butter; sprinkle with 1/8 of breadcrumb mixture. Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/8 of breadcrumb mixture. Top with fifth phyllo sheet; brush with some melted butter (do not sprinkle with breadcrumb mixture).

Using slotted spoon, place half of fig mixture along 1 short side of phyllo stack; spread in 3-inch-wide strip, leaving 1-inch plain border on long sides. Sprinkle 1/2 tablespoon sugar and 1/4 teaspoon cinnamon over fig mixture. Fold long sides of phyllo in over filling; brush folded sides with melted butter. Starting at filled short side, roll up phyllo, enclosing filling completely. Brush all over with melted butter. Place strudel, seam side down, on baking sheet. Repeat assembly process to make second strudel. (Can be made 1 day ahead. Cover with plastic wrap; chill.)

Position rack in center of oven and preheat to 375°F. Brush strudels lightly with melted butter. Bake until golden brown, about 20 minutes. Cool 10 minutes. (Can be prepared 6 hours ahead. Let stand at room temperature.) Using serrated knife, cut each strudel on diagonal into 4 pieces; discard ends. Place 1 piece on each of 8 plates. Dollop Ginger Cream alongside. Serve warm or at room temperature.

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June 22, 2009

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.

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June 17, 2009

Tagliatelle with Shredded Beets, Sour Cream, and Parsley Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 3:12 pm

Sour cream and beets are inseparable in Eastern European cooking. Here’s a fresh new way to enjoy them together.

Makes 6 first-course or 4 main-course servings.

INGREDIENTS

  • 1tablespoon butter
  • 2tablespoons olive oil
  • 2garlic cloves, minced
  • 3cups (packed) coarsely grated peeled uncooked beets (about3 large)
  • 1/2teaspoon cayenne pepper
  • 2tablespoons fresh lemon juice12ounces tagliatelle or fettuccine
  • 18-ounce container sour cream
  • 6tablespoons chopped fresh italian parsley, divided

DIRECTIONS Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Test-kitchen tip: Surgical gloves (sold at drugstores) are ideal for protecting hands from staining when working with beets. Regular kitchen gloves work well, too, but they are a little more cumbersome.

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Creamy, Crunchy Iceberg Salad

Filed under: Featured Articles,Recipes — Tags: , , , , , , , , — @ 9:12 am

This is a delicious, creamy salad ~ perfect for the summertime. The combination of the creamy dressing with the crunch of the apple and celery makes this salad so appealing. My family enjoys eating this salad with barbequed chicken, cold cuts or falafel and fresh crusty bread, but you can serve it wherever you would serve a regular salad with a creamy dressing or even in place of coleslaw.

creamy, crunchy iceberg salad

 

INGREDIENTS:

  • 1/2 iceberg lettuce
  • 2 braeburn apples
  • 1 stick / rib of celery
  • 4 tablespoons mayonnaise – homemade or good quality store bought
  • 2 tbsp double cream
  • salt and freshly ground black pepper to taste.
 
DIRECTIONS:
 
  1. Shred / finely slice the iceberg lettuce.
  2. Core the braeburn apples and cut into small dice.
  3. Trim both ends of the celery and cut into fine dice or slices
  4. In a large bowl, mix the mayonnaise, the cream and the salt and pepper until thoroughly combined and creamy.
  5. Add the lettuce, the apple and the celery. Mix well, cover and chill for 1-2 hours before serving.
 
TIPS:
 
  1. If you cannot get hold of braeburn apples, any other crisp apple such as  Pink Lady will be fine.
  2. From time to time, I also like to add a tablepsoon of roughly chopped peanuts and sometimes a tablespoon of raisins.
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June 15, 2009

Golden Cake with Chocolate Sour Cream Frosting Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 7:26 pm

Watch everyone’s eyes open wide when you serve this big four-layer cake.


Active time: 1 hr Start to finish: 3 hr

Makes 12 servings.

INGREDIENTS

  • 3 1/2cups cake flour (not self-rising)
  • 1tablespoon baking powder
  • 3/4teaspoon baking soda
  • 1teaspoon salt
  • 2sticks (1 cup) unsalted butter, softened
  • 2cups sugar
  • 4large eggs at room temperature
  • 2teaspoons vanilla
  • 2cups sour cream
  • chocolate sour cream frosting garnish: brown sugar buttercream

DIRECTIONS Preheat oven to 350°F. Butter2 (9- by 2-inch) round cake pansand line bottoms of each with
rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.

Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to40 minutes. Cool in pans on racks10 minutes, then invert onto racks, remove paper, and cool completely.

Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.

Put 1 cake layer on a cake plate and spread with3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

Cooks’ notes:


•Cake layers can be made 1 day ahead of assembling and kept, wrapped well in plastic wrap, at room temperature.


•Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.


• This batter can be baked in a 13- by9- by 2-inch pan 50 to 55 minutes; or in30 (1/2-cup) muffin cups about 25 minutes.


• We used 2 pastry bags, one fitted with an3/4-inch plain tip and the other fitted witha 3/4-inch ribbon (basketweave) tip, and couplers to decorate our cake, but it won’t be any less attractive or delicious if you decide simply to use candles.

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Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream Recipe

Filed under: Recipes — Tags: , , , , , , , , , — Anna @ 3:17 pm

These cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important “ooze” factor.

Makes 8.

INGREDIENTS

  • ice cream
  • 1pint vanilla ice cream, softened
  • 2tablespoons chopped crystallized ginger
  • 1tablespoon dark rumcakes
  • 14ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 1/4cups (2 1/2 sticks) unsalted butter
  • 2teaspoons ground coriander
  • 2teaspoons ground cardamom
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground cloves
  • 1/2teaspoon ground white pepper
  • 6large eggs
  • 6large egg yolks
  • 2teaspoons vanilla extract
  • 3cups powdered sugar
  • 1cup all purpose flouradditional powdered sugar
  • crystallized ginger strips

DIRECTIONS For ice cream:
Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)

For cakes:
Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

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Chilled Cream Of Zucchini Soup with Mussels and Fresh Mint Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 7:24 am

(Crème Froide de Courgettes et
Moules à la Menthe Fraîche)

Makes 6 servings.

INGREDIENTS

  • 5tablespoons olive oil
  • 1large onion, chopped
  • 1large carrot, chopped
  • 3garlic cloves, minced
  • 3fresh thyme sprigs
  • 4cups chicken stock or cannedlow-salt chicken broth
  • 2cups dry white wine
  • 2 1/4pounds fresh mussels, scrubbed, debearded2 1/4pounds zucchini, trimmed, cut into 1/2-inch pieces (about 7 cups)
  • 1/2cup whipping cream1/4cup chopped fresh mint

DIRECTIONS Heat 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, garlic, and thyme; sauté until vegetables are tender, stirring occasionally, about 10 minutes. Add 4 cups stock and wine; bring to boil. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl; cool slightly. Remove mussels from shells; cover and refrigerate until ready to use. Strain stock mixture and any accumulated mussel liquid into medium bowl; discard vegetables.

Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add zucchini; sauté until tender but not brown, about 20 minutes. Add 2 1/2 cups strained stock. Bring to boil. Cool slightly. Puree zucchini soup in batches in blender until smooth. Transfer to large saucepan; mix in cream. Thin with more strained stock, if desired. Reserve any remaining stock for another use. Season with salt and pepper. Refrigerate until cold, about 4 hours. (Soup and mussels can be made 6 hours ahead. Cover separately; keep chilled.)

Divide zucchini soup among 6 bowls. Top each with mussels, dividing equally. Sprinkle with mint.

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June 14, 2009

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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