Day Recipe Food Community

June 26, 2009

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

June 15, 2009

Corn Cakes and Caviar Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:59 am

I always choose a fresh salmon caviar over lumpfish when price is a factor.

Makes 8 servings.

INGREDIENTS

  • 2 cups cooked corn kernels
  • 2/3 cup heavy cream
  • 1/3 cup yellow cornmeal
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 large eggs, lightly beaten
  • 1/3 cup unsalted butter, melted
  • 2 teaspoons vegetable oil
  • crème fraîcheor sour cream, for serving
  • caviar, for serving

DIRECTIONS 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.

2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)

3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîcheand a small dollop of caviar.

  • Share/Bookmark

June 12, 2009

Sour Milk Corn Bread Recipe

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

Makes 1 loaf.

INGREDIENTS

  • 2 cups sour milk
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup all-purpose flour, sifted
  • 1 1/2 cups cornmeal, sifted
  • 1/4 cup shortening melted

DIRECTIONS In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.


Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.by Elizabeth McKeon, Ralph Gevirtz, and Julie Bandy,

  • Share/Bookmark

June 11, 2009

Corn Bread, Apricot and Toasted Pumpkin-Seed Dressing Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 5:37 am

Here is a colorful dressing that is baked
alongside—rather than inside—the turkey.

Makes 10 servings.

INGREDIENTS

  • 2cups shelled pumpkin seeds* (about 10 ounces)3/4cup (1 1/2 sticks) unsalted butter
  • 4cups finely chopped onions
  • 2cups finely chopped celery
  • 1teaspoon dried thyme
  • 1teaspoon dried marjoram
  • 1teaspoon crumbled dried sage leavesgreen onion corn bread, cooled, cut into 3/4-inch pieces (about 12 cups)
  • 115-ounce loaf white country-style bread, crusts trimmed, cut into3/4-inch pieces (about 6 cups)
  • 1pound dried apricots,quartered
  • 1/2cup chopped fresh parsley
  • 1 1/2teaspoons ground black pepper5large eggs
  • 4 3/4cups canned low-salt chicken broth
  • 2teaspoons salt

DIRECTIONS Preheat oven to 325°F. Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes. Set aside.
Butter 15x10x2-inch glass baking dish. Melt 3/4 cup butter in heavy large skillet over medium heat. Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage. Sauté until vegetables are almost tender, about 12 minutes. Remove onion mixture from heat; cool.

Combine corn bread pieces, white bread pieces, quartered apricots and pumpkin seeds in very large bowl. Add onion mixture, 1/2 cup chopped parsley and pepper and stir to blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring bread-onion mixture to room temperature before continuing.)

Whisk eggs, broth and 2 teaspoons salt in medium bowl to blend. Stir into bread-onion mixture. Spoon dressing into prepared baking dish. Cover tightly with foil. Bake dressing 40 minutes. Uncover and bake until dressing is cooked through and top is golden brown, about 50 minutes longer.

*Pumpkin seeds are also known as pepitas. They are available at Latin American markets, natural foods stores and many supermarkets nationwide.

  • Share/Bookmark

June 10, 2009

Creamed Corn Gratin with Fried Onion Rings and Bacon Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 2:49 am

Makes 12 servings.

INGREDIENTS

  • 1 1/2cups fresh breadcrumbs made from crustless french bread6bacon slices, chopped1/3cup all purpose flour
  • 1large red onion, thinly sliced into rounds
  • 1/2cup (or more) vegetable oil
  • 10green onions, chopped2tablespoons (1/4 stick) butter
  • 1large onion, chopped
  • 8cups frozen corn kernels (about 2 pounds 6 ounces)
  • 2cups whole milk
  • 1cup whipping cream
  • 3tablespoons quick-cooking grits
  • 1/4teaspoon cayenne pepper
  • 1cup (packed) coarsely grated monterey jack cheese (about 4 ounces)

DIRECTIONS Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

  • Share/Bookmark

Corn and Haricots Verts in Lime Shallot Butter Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 2:43 am

Active time: 30 min Start to finish: 30 min

Makes 6 servings.

INGREDIENTS

  • 1/4cup finely chopped shallot
  • 2tablespoons unsalted butter
  • 3/4lb haricots verts or other thin green beans, trimmed and cut crosswise into 1/4-inch pieces
  • 3cups corn (from about 6 ears)
  • 1teaspoon salt
  • 1teaspoon finely grated fresh lime zest
  • 1/2teaspoon fresh lime juice,or to taste

DIRECTIONS Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

  • Share/Bookmark

June 8, 2009

Chive-Corn Muffins Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:15 am

Cayenne pepper in the batter gives these muffins a nice little kick.

Makes about 10 standard muffins or 30 mini-muffins.

INGREDIENTS

  • nonstick vegetable oil spray
  • 1cup all purpose flour
  • 1cup yellow cornmeal
  • 1tablespoon sugar
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 1/2teaspoon baking soda
  • 1/2teaspoon cayenne pepper
  • 1/4cup chopped fresh chives
  • 1 1/2cups plain yogurt
  • 2large eggs
  • 3tablespoons unsalted butter, melted

DIRECTIONS Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.

Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

  • Share/Bookmark

June 5, 2009

New England Sausage Stuffing with Maple Corn Bread Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:58 pm

Maple syrup in the corn bread adds a touch of New England to this traditional stuffing. The leftover bread is also nice with scrambled eggs or omelets.

Makes 16 servings.

INGREDIENTS

  • 1pound breakfast-style bulk sausage
  • 1/2cup (1 stick) unsalted butter
  • 1 3/4pounds granny smith apples, peeled, cored, chopped
  • 1pound onions, chopped
  • 4large celery stalks, chopped
  • 1cup chopped celery leaves
  • 9cups coarsely crumbled day-old maple corn bread
  • 4large eggs
  • 2/3cup frozen apple juice concentrate, thawed
  • 1/3cup canned low-salt chicken broth
  • 1teaspoon salt
  • 1teaspoon ground black pepper
  • 1teaspoon crumbled dried sage leaves
  • 1/4teaspoon ground allspice
  • 1/4teaspoon ground nutmeg

DIRECTIONS Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl. Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage mixture. Whisk eggs and all remaining ingredients in medium bowl to blend. Mix into stuffing.

To bake stuffing in turkey:Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake all of stuffing in baking dish:Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

  • Share/Bookmark

June 3, 2009

Crackling Corn Bread Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:33 pm

Makes one 10-inch-diameter corn bread.

INGREDIENTS

  • 3/4pound bacon, coarselychopped2cups white cornmeal
  • 1teaspoon salt
  • 1/2teaspoon baking soda
  • 1/2teaspoon baking powder
  • 1 1/2cups buttermilk
  • 1large egg

DIRECTIONS Preheat oven to 450°F. Sauté chopped bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 6 tablespoons drippings from skillet. Brush 10-inch-diameter ovenproof skillet with 2 tablespoons reserved drippings. Place skillet in oven to heat.
Whisk cornmeal, salt, baking soda and baking powder in medium bowl to blend. Add buttermilk, egg and remaining 4 tablespoons reserved drippings. Whisk until just blended; mix in sautéed bacon. Pour batter into hot skillet. Bake corn bread until firm to touch and golden, about 25 minutes. Turn corn bread out onto rack and cool. (Corn bread can be prepared 1 day ahead. Wrap in foil; store at room temperature.)

  • Share/Bookmark

Two-Bean and Corn Salad Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:05 am

“I run my own salon, and I’m an instructor at a cooking school,” writes Sandy Ercolano of Ridgewood, New Jersey. “It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. My son Andrew appears to have inherited my culinary interest. He likes to lend a hand with the cooking, especially with desserts. Unfortunately, he’s not as interested in helping with the cleanup.”

Makes 8 servings.

INGREDIENTS

  • 1/3cup olive oil
  • 2tablespoons balsamic vinegar
  • 1teaspoon ground cumin
  • 115 1/2-ounce can great northern beans, rinsed, drained
  • 115 1/2-ounce can black beans, rinsed, drained
  • 3celery stalks, chopped
  • 2cups frozen corn kernels, thawed
  • 1medium-size red bell pepper, chopped
  • 1cup chopped red onion
  • 1/3cup chopped fresh cilantro
  • 2small jalapeño chilies, seeded, chopped

DIRECTIONS Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

  • Share/Bookmark
Older Posts »

Powered by WordPress