Day Recipe Food Community

June 29, 2009

Poached Eggs with Roasted Tomatoes and Portabellas Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:14 am

Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.

Active time: 20 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

  • 4(3-inch-wide) portabella mushroom caps, stems discarded
  • 2plum tomatoes, halved lengthwise
  • 3tablespoons olive oil
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1teaspoon distilled white vinegar
  • 4large eggs
  • 1/2teaspoon balsamic vinegar
  • 4thin slices fontina cheese
  • 1tablespoon finely chopped fresh chives

DIRECTIONS Preheat broiler.

Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.

Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)

While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.

Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.

Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.

Cooks’ note:
The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.

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June 24, 2009

Grandma’s Roasted Cornish Game Hens Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:58 pm

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

Makes 4 servings.

INGREDIENTS

  • 2(1 1/2-lb) cornish game hens, halved lengthwise and backs removed
  • 1/4cup fresh orange juice
  • 2tablespoons soy sauce
  • 1tablespoon white-wine vinegar
  • 1teaspoon honey
  • 1/8teaspoon minced peeled fresh ginger
  • 1/4teaspoon salt

DIRECTIONS Put oven rack in upper third of oven and preheat oven to 400°F.

Pat hens dry and whisk together remaining ingredients in a small bowl.

Marinate hens in orange juice mixture in a sealed bag, chilled, 15 minutes.

Transfer hens, skin sides up, with marinade to a 13- by 9- by 3-inchroasting pan and roast, basting with juices every 10 minutes, for 30 minutes. After third basting, roast hens until skin is golden and juices run clear when a thigh is pierced, about 15 minutes more. Transfer hens to a platter and drizzle liberally with pan juices.

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June 23, 2009

Roasted Potatoes with Crimini and Porcini Mushrooms Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:04 pm

The combination of dried porcini and fresh crimini mushrooms gives this dish an intensely earthy flavor.

Makes 6 servings.

INGREDIENTS

  • nonstick vegetable oil spray
  • 2 1/2pounds small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedges
  • 5tablespoons extra-virgin olive oil
  • 1pound crimini mushrooms, halved if large1/2ounce dried porcini mushrooms,* ground to powder in blender
  • 3tablespoons chopped fresh italian parsley

DIRECTIONS Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. (Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.)

Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Sauté over medium-high heat until potatoes are crisp and heated through, about 6 minutes. Season to taste with salt and pepper. Sprinkle with porcini mushroom powder; toss to coat. Transfer to bowl, sprinkle with parsley, and serve.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

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Roasted Pheasant Recipe

Filed under: Recipes — Tags: , , — Anna @ 1:01 am

Coarse salt acts as an abrasive, making garlic easier to chop finely. Tangerine juice adds a bright, exotic flavor to roasting vegetables. Call your butcher ahead to order the pheasant.

Makes 4 servings.

INGREDIENTS

  • 1 clove of garlic
  • coarse salt
  • juice of 2 tangerines, plus
  • 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried tarragon
  • freshly ground black pepper, to taste
  • 2 carrots, halved lengthwise and cut into 2-inch lengths
  • 1/2 pound white new potatoes, scrubbed and quartered
  • 4 large ripe plum tomatoes, halved lengthwise and seeded
  • 1 pheasant, about 2 1/2 pounds
  • 2 sprigs fresh tarragon, or flat-leaf parsley
  • 1/2 tart apple, cored and cut in pieces
  • 2 shallots, peeled and halved
  • 3 to 4 sprigs fresh sage, plus extra for garnish
  • 3 slices turkey bacon
  • 1/8 cup defatted chicken broth

DIRECTIONS 1. Preheat oven to 350°F. Mince the garlic with the salt; place in a bowl. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper. Set aside.

2. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve.

3. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast. Replace the skin neatly. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string.

4. Place reserved vegetables in a small roasting pan. Toss with garlic-tangerine mixture. Place the pheasant, breast side up, on top of the vegetables. Brush pheasant with the remaining tablespoon of oil. Lay bacon slices over the breast. Pour broth in the bottom of the pan.

5. Roast in the center of the oven for 1 hour, basting 2 or 3 times. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer. Test for doneness with tip of a knife in the thickest part of the thigh. The juices should run clear. Let pheasant rest 10 minutes before carving.

6. Carve the pheasant, remove to a serving platter and surround with the vegetables. Spoon some of the juices over top. Serve extra juices alongside. Garnish with fresh sage.

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June 20, 2009

Javanese Roasted Salmon and Wilted Spinach Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:41 am

“Although I’m not usually a big fan of fish, I love the roasted salmon at the Saucebox here in Portland,” writes Irin Haruchai of Portland, Oregon. “The sauce served with it is out of this world.”

Spicy sauces with sweet-and-sour flavors are popular in Javanese food and, in this case, pair deliciously with salmon.

Makes 8 servings.

INGREDIENTS

  • 1/2cup (1 stick) plus 3 tablespoons unsalted butter
  • 1teaspoon dried crushed red pepper
  • 1large garlic clove, minced
  • 1/2cup (packed) golden brown sugar
  • 1/2cup fresh lime juice
  • 1/2cup soy sauce
  • 2teaspoons cornstarch dissolved in 2 teaspoons water87-ounce salmon fillets26-ounce bags baby spinach

DIRECTIONS Preheat oven to 400°F. Melt 1/2 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.

Melt remaining 2 tablespoons butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper. Using tongs, divide spinach among 8 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.

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June 18, 2009

Roasted Potatoes with Anchovies and Lemons Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:28 pm

We’re partial to just about any kind of roasted potatoes, but this recipe made a particularly big impression on us. The anchovies and lemon give the potatoes a genuinely distinctive flavor.

Active time: 20 min Start to finish: 35 min

Makes 4 to 6 servings.

INGREDIENTS

  • 2lb small (2-inch) white boiling potatoes, quartered
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 3tablespoons extra-virgin olive oil
  • 1 1/2tablespoons minced anchovy fillets
  • 1 1/2tablespoons fresh lemon juice
  • 1 1/2tablespoons finely chopped garlic (3 large cloves)
  • 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS Preheat oven to 450°F.

Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.

While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.

Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.

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Potatoes Roasted in Warm Ashes Recipe

Filed under: Recipes — Tags: , , , — Anna @ 4:49 pm

About 8 servings.

INGREDIENTS

  • 24 small (2 ounce or so) yukon gold potatoes, scrubbed
  • 6 to 8 ounces fresh foie gras, cut in 24 thin slices and chilled
  • fleur de sel
  • freshly ground white, black, and rose peppercorns

DIRECTIONS 1.Build a large fire in a fireplace or barbecue using wood, not charcoal
briquets. Do not start the fire with fire starter, either, or there will be
a residue of petroleum flavor in the ashes.

2. When the fire has generated a deep layer of warm embers, carefully move away
the logs and bury the potatoes in the ashes.If they aren’t completely
buried it doesn’t matter, but you’ll need to rotate them once so they roast
evenly.Roast them until they are tender through, which will take about 20
minutes.

3.Remove the foie gras from the refrigerator about 8 minutes before you
remove the potatoes from the fire so it loses its chill but doesn’t soften
too much.

4.Remove and brush the ashes from the potatoes. Slit them down the center
with a sharp knife, and push the ends towards the center to open up the
potato. Insert a slice of foie gras into the potato and either season it
with the salt and peppers, or leave that for your guests to do.Eat
immediately!

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June 14, 2009

Bruschetta with Goat Cheese, Roasted Pepper, and Basil Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 4:44 pm

Makes 4 servings.

INGREDIENTS

  • 1large red bell pepper4ounces soft fresh goat cheese (such as montrachet), room temperature (about 1 cup)
  • 43/4-inch-thick slices country bread, halved, toasted or grilled
  • 16fresh basil leaves

DIRECTIONS Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.

Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.

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Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 2:05 pm

Roasting the tomatoes concentrates their sweetness. What to drink: A dry Italian white, such as Pinot Grigio or Soave.

Makes 6 servings.

INGREDIENTS

  • 2 1/2pounds cherry tomatoes, halved
  • 1/3cup olive oil
  • 5garlic cloves, minced
  • 1tablespoon balsamic vinegar
  • 1/4teaspoon dried crushed red pepper
  • 3tablespoons chopped fresh oregano1pound farfalle (bow-tie) pasta
  • 1/2cup halved pitted kalamata olives or other brine-cured black olives
  • 1/4cup drained capers
  • 6ounces feta cheese, crumbled (about 1 1/4 cups)
  • 1/4cup pine nuts, toasted

DIRECTIONS Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

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June 11, 2009

Roasted Sweet Potatoes Topped with Curried Yogurt Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 4:06 am

Make these up to two days ahead and serve them cold or at room temperature.

Makes 4 servings.

INGREDIENTS

  • nonstick vegetable oil spray
  • 28-ounce red-skinned sweet potatoes (yams), halved lengthwise
  • 1teaspoon extra-virgin olive oil1teaspoon curry powder
  • 1cup plain nonfat yogurt
  • 1plum tomato, seeded, chopped
  • 2tablespoons chopped fresh cilantro
  • 2green onions, chopped

DIRECTIONS Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.

Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.

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