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Thursday, April 30, 2009

BBQ Baby Back Ribs

Prep.:  15 min.
Grill:  1 hour 30 min.
Ingredients
4 cups wood chips (apple or hickory)
4 pounds pork loin back ribs or meaty spareribs
2 tablespoons barbecue seasoning
1 tablespoon garlic powder
1 teaspoon onion salt
1/2 teaspoon celery seed, crushed
1/4 teaspoon ground red pepper
1/2 to 3/4 cup bottled barbecue sauce

Directions
1. At least 1 hour before smoking, soak wood chips in enough water
to cover. Drain before using.

2. Trim fat from ribs. For rub, in a small bowl stir together the barbecue
seasoning, garlic powder, onion salt, celery seed, and red pepper.
Sprinkle seasoning mixture evenly over ribs; rub in with your fingers.

3. Preheat gas grill. Adjust for indirect cooking over medium heat.
Add soaked wood chips according to manufacturer's directions. Or
wrap in foil and add to grill. Cover and heat about 10 minutes or until
chips begin to smoke.

4. Place ribs, bone sides down, in a roasting pan; set the pan on the
grill rack over unlit burner. (Or place ribs in a rib rack; place on grill
rack over unlit burner.) Cover and smoke for 1-1/2 to 2 hours or until
ribs are very tender. Cut ribs into serving-size pieces. Heat the barbecue
sauce and pass with ribs. Makes 6 to 8 servings.

To cook ribs on a charcoal grill, arrange preheated coals around a
drip pan; add soaked wood chips to coals. Test for medium heat
above drip pan. Place ribs, bone-side down, over drip pan (or place
in a rib rack over drip pan). Cover grill; cook and serve as above,
adding more coals as necessary to maintain medium heat.

Red Cabbage, Cranberry, and Apple Slaw

5 cups thinly sliced red cabbage (about 1 1/2 lbs)
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
1/2 freshly ground black pepper
2 cups thinly sliced Granny Smith apple
1/4 cup chopped pecans, toasted

Combine cabbage and cranberries in a large bowl. Combine vinegar and
next 5 ingredients (vinegar through pepper), stirring with a whisk;
drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2
hours. Add apple, and toss well to combine. Sprinkle with pecans.

Yield: 8 servings (serving size: 1 cup)

Moroccan Spice Blend

This vibrant spice blend makes an excellent addition to lamb burgers
or roasted chicken.  Store in an airtight container in a cool, dark, dry
place.

Active time:  5 min.  Start to finish: 5 min

Servings: Makes 2 tablespoons.

Ingredients
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Preparation
Whisk together all ingredients in a small bowl until combined well.
How to make your own authentic mexican corn tortillas
Love those fresh corn tortillas you get at the Mexican restaurant?
Learn how to make these tortillas from scratch in your own home.

When you go to an authentic Mexican restaurant, nine times out of
ten, your meal will come with an added bonus. Alongside your flautas,
enchiladas or chile rellenos will be a circular basket filled with freshly
made corn and flour tortillas. These tortillas usually make a great meal
even better. So why do you have to go to a Mexican restaurant to
enjoy these tasty treats when they are so incredibly easy to make at
home in the comfort of your own kitchen. If you are tired of the bland
taste of the tortillas found in most grocery stores, try your hand at making
your own fresh corn tortillas.

In order to make authentic corn tortillas, the two devices you will
need are a tortilla press and a comal. A tortilla press is a cast iron
press that is used to flatten out the dough into the shape of a circle.
A comal is essentially a flat griddle used to heat up the tortillas,
although you can easily use a heated skillet.

To make the dough, stir together two cups of masa harina (found in
most grocery stores, this is simply corn flour), one cup of warm water
and a dash of salt. As you mix the ingredients, they will form into a
dough. On a cutting board that has been floured, knead your tortilla
dough for four minutes. The dough will become smoother and less
sticky You will need to let the dough rest for approximately an hour
at room temperature.  Be sure to cover the bowl holding the dough.
with a sheet of plastic wrap while it is resting. Split the dough so that
you have twelve equal pieces. You will want to work quickly with the
dough as it tends to dry out fast. Work with one piece at a time,
allowing the remaining dough to continue resting underneath the plastic
wrap. Roll the piece of dough into a ball. Place a small piece of plastic
wrap onto the open tortilla press and place the ball of dough in the
center of the tortilla press. Top with another small piece of plastic
wrap. This will prevent the dough from sticking to the tortillas press
and creating a large mess. Close the tortilla press, firmly pressing so
that the dough forms into a thin circular shape. Don’t panic if your
tortilla does not look like a perfect circle the first few times around.
Meanwhile, you will need to heat a skillet or your comal over medium-
high heat. Once the comal is heated, you can take your tortilla off of
the press. To do this, keep the tortilla between the two plastic sheets.
Slowly take the top plastic sheet off. Flip the tortilla onto your pre-
heated skillet or comal and quickly peel off the second layer of plastic
wrap. You will only need to heat the tortillas about one minute on each
side. If you cook the tortilla too long, it will burn and get extremely hard.
Unless you want tortilla chips, keep an eye on your cooking tortillas at
all time. Serve your tortillas hot

Wednesday, April 29, 2009

Tomato Herb and Sun-dried Tomato Phyllo Rolls


Market tip:  Many Greek cheeses are make with goat's milk
or sheep's milk.  Kefalotyri is had and salty; Pecorino
Romano is a good substitute.  Kasseri is milk and firm;
Parmigiano-Riggiano makes a good stand in.  You can
find Greek cheese at specialty foods stores, at Greek
markets, and at igourment.com
Servings: Makes 16.

Ingredients
1 large egg
3/4 cup (packed) grated aged kefalotyri cheese (3 ounces)
3/4 cup (packed) grated kasseri cheese (3 ounces)
1/4 cup (packed) finely crumbled feta cheese (3 ounces)
2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh marjoram
1/4 teaspoon ground white or black pepper

8 sheets phyllo pastry (about 12x14 inches), thawed if frozen
Extra-virgin olive oil

Preparation
Whisk egg in medium bowl until frothy. Mix in all cheeses, tomatoes,
thyme, marjoram, and pepper. Cover and chill until ready to use,
up to 1 day.

Stack phyllo sheets. Using sharp knife or shears, cut sheets in half
lengthwise, making sixteen 5- to 6-inch-wide pastry strips. Place 1 strip
on work surface (keep remaining strips covered with plastic wrap and
damp towel to prevent drying). Brush entire strip with oil. Place 1
heaping tablespoon cheese filling in center of strip, 1 inch in from 1
short pastry edge. Shape filling into 3-inch-long log, parallel to short
edge. Fold short edge, then sides of pastry, over filling. Continue to roll
up, enclosing filling completely. Brush all over with oil; place on rimmed
baking sheet. Repeat with remaining phyllo strips and filling. Can be
made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Bake rolls uncovered until filling is heated
through and pastry is golden, about 18 minutes. Transfer to platter;
serve hot.

Shrimp and Potato Stew

courtesy Emeril Lagasse, 2006
Show:  Emeril Live
Episode: Emeril's Ragin' Cajun

2 pounds shrimp, peeled and deveined, shrimp shells reserved
2 teaspoons Essence, recipe follows
1 cup plus 1 tablespoon vegetable oil
1 bay leaf
1 1/4 cups all-purpose flour
1 large onion, finely chopped
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
3 large baking potatoes, peeled and cut into 2-inch pieces
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 links (12 to 16-ounces) andouille sausage, diced
1/4 cup sliced green onions
1 long red chile pepper
Cooked white rice, for serving, optional

Season the shrimp with the Essence and transfer to the refrigerator
until needed.
Heat a large saucepan and add 1 tablespoon of the oil. When hot, add
the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4
minutes. Add 10 cups of water and bay leaf and bring to a boil.
Reduce the heat to a simmer, and cook, skimming any foam that rises
to the surface, for 30 minutes. Strain through a fine mesh strainer
and discard solids. Set shrimp stock aside.

In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable
oil and, when hot, whisk in the flour. Cook, stirring constantly,
until a roux is formed the color of dark peanut butter, about 7
minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the
garlic and 2 tablespoons of parsley and cook for 1 minute. Add the
potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and
black pepper and bring to just to a boil. Reduce heat to a simmer and
cook until the potatoes are very tender and the sauce is thickened,
30 to 40 minutes. Add the andouille sausage and cook partially. Drain
some of the fat and add shrimp, remaining 2 tablespoons parsley,
green onions and red chile pepper and stir to combine. Remove from
the heat and let sit for 5 minutes. Serve immediately over hot white
rice in shallow bowls.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch, published by William Morrow, 1993.

Lemon Herb Seasoning

4-1/2 tbsp. dried basil
3-3/4 tbsp. dried oregano
black pepper
1-1/2 tbsp. onion powder
1-1/2 tbsp. whole celery seeds
1-1/4 tbsp. powdered basil
1/2 tsp. garlic powder
1/2 tsp. fresh lemon rind, grated

1. Seasoning: Combine all ingredients in medium bowl.
2. Toss gently with spoon until well-blended.
3. Store in an airtight container in a cool, dry, dark place for up to six months.

Beet-Egg-Herring Salad

Yield 8 to 10 servings
2 medium potatoes, cooked, peeled, and diced
3 eggs, boiled, peeled, and chopped
2 tart apples, peeled and diced
2 small carrots, peeled, cooked, and diced
1 small onion, minced
2 medium pickles, diced
3/4 cup diced pickled herring
1/4 teaspoon pepper
2 cups cooked beets, peeled and diced
lettuce, to line bowl

In a bowl, combine the potatoes, eggs, apples, carrots, onion, pickles,
herring, and pepper. Just before serving, add the beets, mix gently, and
put into a bowl lined with lettuce. Serve chilled with fresh bread.

Tuesday, April 28, 2009

Bacon-Provolone Chicken Sandwiches


Simple and Delicious

SERVINGS: 4

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon poultry seasoning
1 tablespoon olive oil
4 Kaiser rolls, split
8 strips ready-to-serve fully cooked bacon
4 slices provolone cheese
8 romaine leaves
1 small onion, sliced
1/4 cup mayonnaise

Flatten chicken to 1/4-in. thickness; sprinkle with poultry seasoning. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear; drain.

On roll bottoms, layer the bacon, chicken and cheese. Broil 4-6 in. from
the heat for 1-2 minutes or until cheese is melted. Top with romaine and
onion. Spread mayonnaise over cut side of roll tops; replace tops.
Yield:  4 servings

Olive Gardens Alfredo Sauce

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

HEAT milk and cream in a heavy bottom saucepan until it begins to simmer.
Turn off heat. Slowly whip in cheese, then remove from heat.
PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot
milk and cream mixture. Slowly add egg yolk mixture back into remaining
cream mixture. Place back on very low heat and continually stir until
simmering. Take sauce off heat so it thickens. (This will increase
temperature of egg yolks, known as tempering).

SEASON to taste with salt and black pepper. Serve over your
favorite pasta.

Prep Time: 10 minutes
Cook Time: 10 minutes

Servings: 4

Source: Olive Garden

Lemon-Butter New Potatoes

Taste of Home
June/July 2008 issue
Page: 60

"With an abundance of potatoes in our garden each summer,
I often make this easy recipe.  We love the combination of parsley
and spices, and the lemony butter sauce.  They make a great
accompaniment to grilled fish." -- Sandra McKenzie
Braham, Minnesota

SERVINGS: 4
CATEGORY: Side Dish
METHOD: Other stovetop
TIME: Prep: 5 min. Cook: 20 min.

Ingredients:
12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon grated lemon peel
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons minced fresh parsley

Directions:
Peel a strip from around each potato. Place potatoes in a large saucepan
and cover with water. Bring to a boil. Reduce heat; cover and cook for
15-20 minutes or just until tender.
Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt,
lemon peel, pepper and nutmeg. Drain potatoes and place in a serving
bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle
with parsley.

Yield:  4 servings.

CRISP BREAD AND BUTTER PICKLES FOR CANNING

Submitted by:  Debb
4 qrt cucumbers thinly sliced
8 med onions peeled and sliced thin
1/2 cup pickling salt
5 cups sugar
1 1/2 tsp turmeric
1 tsp celery seed
2 TBS mustard seed
5 cups Cider vinegar

Mix the cukes and onions with the salt and 2 quarts ice cubes and let
stand covered for 3 hours. Drain thoroughly and put in a large kettle. Add
the sugar, spices and vinegar and bring almost to a boil, stirring often with
a wooden spoon, but do not boil. Pack in jars and seal.

Let us know how you like them or if you use another recipe, please
share it with us!

Monday, April 27, 2009

Market Salad


Yield:  Makes 4 servings

Ingredients:
3 eggs
4 thick slices bacon, crisp-cooked and crumbled
2 cups green beans, cut into 1-1/2-inch pieces, cooked and drained
1 tablespoon minced fresh basil, chives or Italian parsley
4 cups washed mixed baby salad greens
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation:
1. Place eggs in small pot with water to cover; bring to a boil over
medium-high heat. Immediately remove from heat. Cover; let stand
10 minutes. Drain; cool eggs to room temperature.
2. Combine bacon, green beans, basil and salad greens in large
salad bowl. Peel and coarsely chop eggs; stir into salad. Combine
oil, vinegar, mustard, salt and pepper in small bowl; drizzle over
salad. Toss gently to coat.

Singapore vermicelli from Hakkasan Restaurant

Recipe By :Jean-Christophe Novelli from Food Uncut

Ingredients
vegetable oil -- for frying
160 g uncooked prawns -- peeled
160 g Squid -- cut into 1cm ribbons
120 g green pepper -- sliced
120 g red pepper -- sliced
240 g Onions -- sliced
2 garlic cloves -- finely chopped
480 g Singapore vermicelli noodles
4 Eggs
240 g bean sprouts
12 g Salt
1 tsp Sugar
30 g mild curry powder

To garnish
1 tbsp Sesame seeds -- toasted
1 small bunch chopped coriander

1. Pour enough oil into a wok to cover about a third of the wok in
depth; place over a very high heat.

2. Once the oil is hot, add the prawns and squid and deep fry for 30
seconds. Pour the oil and seafood into a metal sieve over a pan and
leave the seafood to one side.

3. Add 2-3 teaspoons of the oil to the wok and stir-fry the peppers,
onions and garlic for about 2-3 minutes, until very lightly golden.
Remove from the wok and leave to one side.

4. Return the seafood to the wok, add the noodles and stir fry
vigorously for 4-5 minutes, sprinkling with a little water as it
cooks. Empty the wok and set the seafood noodles to one side.

5. Return the peppers, onions and garlic to the wok, crack in the
eggs and stir-fry with a sprinkling of water for 1-2 minutes. Keep
the eggs moving around the wok.

6. Add the seafood, noodles and bean sprouts.

7. Stir in the salt, sugar and curry powder.

8. Stir fry for a further 2-3 minutes.

9. Stir in a little more water and serve in bowls, garnished with a
sprinkling of toasted sesame seeds and a scattering of chopped
coriander.

Description:
"A favourite feast from the Hakkasan restaurant in this dish of
spiced Singapore noodles and seafood"

Firehouse Machaca Taco Filling

5 cups

INGREDIENTS
2 quarts water
3 pounds beef chuck
1 small onion, quartered
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup green salsa
1/4 cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper

DIRECTIONS
In a stockpot, combine, water, beef and quartered onion. Bring to a
boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours,
or until meat is very tender. Strain and reserve broth. Shred meat
with 2 forks; set aside.

Heat oil in a heavy skillet over medium high heat. Saute chopped onion
and bell pepper until tender. Stir in 1 cup of the reserved broth,
shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally,
for 4 to 5 minutes, or until heated through

5-Star Pickled Eggs with Jalapenos, Habaneros and Tabasco

3 dozen hard-boiled eggs (peeled)
1 quart Heinz Distilled White Vinegar
1 onion (sliced)
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon red pepper seed
1 tablespoon black pepper or peppercorns
6 cloves of fresh garlic
1 jar (16 oz.) jalepeno peppers with juice
1 jar (16 oz.) habanero peppers with juice
10 dashes Tabasco sauce

Place all the ingredients except the hard-boiled eggs in a
Covered pot and boil for 15 minutes.
Place the hard-boiled eggs in a glass jar and cover them with hot
Pickling mixture until the eggs are completely covered. If there
Is not enough vinegar, you may add some hot water to the vinegar
Solution. Marinate the eggs in this solution, in the refrigerator,
For 7 days before serving. The longer they marinate, the more
Robust the flavor!

Sunday, April 26, 2009

Frozen Pineapple Upside-Down Cake


1 20-ounce can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature (seeKitchen Aid Tips)
6 tablespoons packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 cup heavy cream
7 ounces angel food cake (see Kitchen Aid Tips)

1. Coat a 9-inch spring form pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.

2. Place the remaining pineapple and the reserved juice in a blender;
blend until smooth.

3. Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl
with an electric mixer on medium speed until thick, pale brown and
fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down
the sides as necessary.

4. Bring 1 inch of water to a slow simmer in a large saucepan.
Place the bowl of pineapple mixture over the simmering water and
beat on medium speed until thick, doubled in volume and an instant-
read thermometer registers 160°F, 5 to 8 minutes. Remove from
the heat (be careful of the escaping steam) and continue beating on
medium speed until room temperature, 8 to 10 minutes. Set aside.

5. Clean and dry the beaters. Beat egg whites, sugar and cream
of tartar in another 3-quart stainless-steel bowl on medium speed
until foamy. Bring the water in the saucepan back to a slow simmer,
set the bowl of egg whites over it, and continue to beat on medium
speed while moving the mixer around, until the mixture is glossy and
thick, about 3 1/2 minutes. Increase the speed to high and continue
beating over the heat until very stiff and glossy, about 3 1/2 minutes
more (the eggs will be at a safe temperature, 160°F, at this point).
Remove from the heat (be careful of the escaping steam) and
continue beating on medium speed until room temperature, 3 to 5
minutes. Whisk the meringue into the reserved pineapple mixture
until smooth.

6. Clean and dry the beaters one more time. Beat cream in a medium
bowl with an electric mixer on high speed until soft, droopy peaks
form, 30 seconds to 1 minute. Fold the whipped cream into thebatter.
Pour the batter over the pineapple slices in the pan.

7. Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices
over the batter, completely covering the top. Cover with plastic wrap
and freeze for at least 8 hours.

8. Remove the cake from the freezer and let stand at room temperature
for 10 minutes. Run a knife around the edges. Invert the pan onto a
large serving plate and rap gently on the counter to loosen the cake.
Remove the pan sides, then carefully remove the pan bottom. If the
bottom does not release easily, place a towel soaked in hot water
on it for a minute, then try again.

TIP: Kitchen Tips: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling.

MAKE AHEAD TIP: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze). Equipment: 9-inch spring form pan

Vidalia Onion & Ham Bruschetta

The onion and ham mixture topping toasted bread in this recipe
can also be served cold as a sandwich filling in hollowed-out hard
rolls or pita breads.
Ingredients
4 oz. sliced lowfat ham cut into
1-inch pieces (3/4 C.)
1 C. chopped Vidalia onion
1 C. chopped plum tomatoes
2 Tbs. reduced-calorie mayonnaise
1 Tbs. prepared Dijon-style mustard
8 large slices (3/4 inch thick) Italian bread, toasted

Directions
Preheat oven to 400 F. In a medium bowl combine ham, Vidalia onion,
tomatoes, mayonnaise and mustard. Arrange bread in a large baking
sheet; top with ham mixture. Bake until heated through, 10 to 15 minutes.
Serve immediately at room temperature.
YIELD:  4 portions

Herbed Cheese-Stuffed Salmon

Ingredients
6 6-oz. fresh or frozen skinless salmon fillets
1 lemon
1 5.2-oz. container semisoft cheese with garlic and herbs
Sea salt or salt
1 cup soft bread crumbs (about 1-1/2 slices)
1/3 cup freshly shredded Parmesan cheese (1-1/2 oz.)
1/4 cup butter, melted
2 Tbsp. pine nuts, toasted

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425 degrees F.
Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in
wedges and set aside. In small bowl combine semisoft cheese and lemon
peel. In top of each fillet, from about 1/2 inch from one edge, cut a pocket
taking care not to cut all the way through the fish. (If fillet is thin, cut into
the fish at an angle.) Spoon cheese mixture into pockets. Season fish with
salt. Place in shallow baking pan. Set aside.
2. In small bowl combine bread crumbs, Parmesan cheese, butter, and
pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered, about
14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

Makes 6 servings.

Dill Fingerling Potatoes

-Serves 3
Recipe By:  Ina Garten
Published in: Barefoot Contessa Back to Basics
Publish Date:  2008

Ingredients
2 tablespoon unsalted butter
1 1/4 lbs fingerling potatoes -- rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoon chopped fresh dill

Instructions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the
whole potatoes, salt, and pepper, and toss well. Cover the pot tightly
and cook over low heat for 20 to 30 minutes, until the potatoes are
just tender when tested with a small knife. From time to time, shake
the pot without removing the lid to prevent the bottom potatoes from
burning. Turn off the heat and allow the potatoes to steam for another
5 minutes. Don't overcook. Toss with the dill, and serve hot.

Exported from A Cook's Books -- Recipe management for Macintosh

Saturday, April 25, 2009

Encrusted Tilapia with Mango Puree


1 mango pureed with sugar and water
4 fresh tilapia filets
Sea salt and cracked pepper
Flour to dredge fish
2 tbls. milk and 2 beaten eggs for egg wash
1/4 cup chopped pine nuts and 1/4 cup chopped pecans

1. Puree your mango with a pinch of sugar and water until desired consistency set aside.

2. Season your filets with salt and pepper, lightly dredge in flour and
brush on egg wash.

3. Dip fish into crushed nut mixture and place nut side down in a
medium heated saute pan with olive oil. Lightly brown the one
side and flip over and finish filets over medium low heat until fish
is flaky. About 3 minutes on each side for thinner filets.

4. Paint your plate with the mango puree and place a dollop
of your favorite whipped potatoes in the middle and lean the fish
on top of the potatoes. Add some sauteed green beans next to fish.

Sautéed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Gremolata is usually made with parsley, garlic, and lemon peel.
Here, shallot replaces garlic, and tarragon and orange peel are
added.

6 servings
Ingredients
1/4 cup finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons finely grated orange peel
1/2 teaspoon finely grated lemon peel
1/4 teaspoon (scant) saffron threads
12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)
Coarse kosher salt
2 tablespoons (or more) extra-virgin olive oil, divided
1 tablespoon butter
3/4 pound spring onions or green onions (dark green parts discarded);
       white parts cut into 1/4-inch-thick slices, pale green parts
       cut into 1/2-inch-thick slices (scant 2 cups)
1 1/2 pounds slender asparagus, tops
    cut into 3-inch pieces, stems cut into 1/2-inch pieces
3/4 cup low-salt chicken broth
2 tablespoons crème fraîche or heavy whipping cream

Preparation
Mix first 5 ingredients in small bowl; cover gremolata and set aside.
Heat heavy large skillet over medium-high heat. Add saffron and stir
until slightly darker, about 30 seconds. Transfer to another small
bowl; cool and crumble saffron. DO AHEAD Gremolata and saffron
can be made 2 hours ahead. Let stand at room temperature.

Sprinkle chicken lightly with coarse salt and pepper. Heat 1 tablespoon
oil in heavy large skillet over medium-high heat. Working in batches
and adding more oil as needed, cook chicken until lightly browned and
just cooked through, about 2 minutes per side. Arrange chicken on
platter; tent with foil.

Add 1 tablespoon oil and butter to same skillet. Add white and green
parts of onions and sauté until beginning to soften, about 4 minutes.
Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse
salt and pepper and sauté 1 minute. Add broth, reduce heat to medium,
and simmer uncovered until vegetables are tender and broth reduces
and thickens to glaze, about 5 minutes. Stir in crème fraîche and gremolata.
Season with salt and pepper. Using slotted spoon, transfer vegetables
to platter, arranging around chicken. Drizzle sauce over chicken and serve.

Maple-Cranberry Baked Apples

8 servings (serving size: 1 apple, 2 tablespoons syrup,
          and 1/2 tablespoon white chocolate)
2 1/2 cups cranberry juice cocktail
1/2 cup maple syrup
1/4 cup firmly packed light brown sugar
1 tablespoon lemon juice
2 teaspoons grated peeled fresh ginger
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 teaspoon vanilla extract
8 medium Rome apples, cored
3/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup shaved white chocolate

Preheat oven to 375°.

Combine first 8 ingredients. Stir well; set aside.

Peel top half of each apple; place in a shallow roasting pan. Fill centers
of apples evenly with cranberries and pecans. Pour cranberry-maple
mixture over apples. Bake at 350° for 1 hour or until tender, basting
apples twice with syrup from pan. To serve, drizzle with remaining
syrup. Sprinkle with white chocolate.

Cooking Light, NOVEMBER 1996

Frozen Cherry Fruit Salad

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained
Maraschino cherries and orange wedges, optional

In a mixing bowl, combine the cream cheese and whipped topping.
Stir in pie filling. Set aside 1/4 cup oranges for garnish. Fold remaining
oranges into cream cheese mixture. Transfer to a 9-in. x 5-in. x 3-in. loaf pan.

Cover and freeze overnight. Remove from the freezer 15 minutes before
cutting. Garnish with reserved mandarin oranges, cherries and oranges if
desired. Makes 12 servings.

Friday, April 24, 2009

Candy Bar Bars


Recipe By: Eagle Brand
Serving Size: 48

3/4 cup butter or margarine -- softened
1/4 cup peanut butter
1 cup packed brown sugar
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 egg
1 14-ounce can sweetened condensed milk
4 cups chopped candy bars -- such as chocolate-coated
nougat, wafer cookies, chocolate and caramel-topped
cookie bars, or chocolate-covered peanut butter cups

In large bowl, combine butter and peanut butter. Add
brown sugar and baking soda; beat well. Stir in flour
and oats. Set aside 1 3/4 cups crumbs.

Stir egg into remaining crumbs in bowl; pat into a
15x10x2-inch baking pan. Bake at 350F for 15 minutes.

Spread sweetened condensed milk over crust. Stir
together reserved crumbs and the candy bar pieces;
sprinkle over all. Bake 25 minutes or until golden.
Cool and cut.

Description: "Can't decide whether a cookie or a candy
bar would satisfy that craving for something sweet?
Make these easy-to-bake bars and have both!"

Source: "Eagle Brand Recipe Club Newsletter -
September 2002"

How to Make Herbed Oils and Butters

Herbal Oils and Butters are easy to make and are wonderful additions
to the chef's kitchen. Unfortunately, it has come to light recently that
oils containing herbs that are not stored properly provide the perfect
environment for the very harmful toxin we know as botulism.
Commercial herb/oil preparations contain substances that inhibit the
growth of these toxins, but we at home do not have these resources.
The beautiful bottles filled with herbs don't have to be history, however.
You can still have that fragrant and good looking holiday oil, but it has
to be stored properly in the refrigerator, and for only 3 weeks maximum.
Having said that, please read below for the safest way to make and
store herbal gourmet oils

Herbed Oils

Herbed Oils can be used in a variety of marinades, sautes, salads,
and as a dip for crusty breads. The proportion of oil to herb is
important as far as strength and taste of the finished product, so use
the guidelines below to start, and then you can certainly experiment
on your own with different combinations and strengths.

The new procedure for making flavored herbal oils is to measure
the appropriate amount of cleaned and chopped herbs (1/2 cup
chopped fresh herb sprigs or leaves and 1/4 cup dried), place in a
non-metal pan with a cup of oil (olive, peanut, safflower, or sunflower
oil are appropriate), then gently sauté the herbs in the oil until it's
fragrant and warm - about 5 minutes. Sauté gently and do not let this
mixture come to a boil. Strain, place in decorative bottles, and store
in the refrigerator. These oils should be made on-the-fly whenever
needed and only stored for about three weeks.

Please check out the link below for combinations of herbs that go
well with different types of oils. If you prefer to start out simply,
you can make single-herb oils. See below for a sampling of some
herbs and the appropriate types of oil to try. This is not a complete
list by any stretch, so do experiment on your own once you are
comfortable with the basics.

Olive Oil goes well with Basil, Fennel, Garlic, Cayenne, Rosemary,
Thyme, Tarragon.

lSunflower Oil goes well with Basil, Rosemary, Tarragon, Thyme.

lSafflower Oil is complimented by Basil, Garlic, Rosemary, Thyme.

Peanut Oil is enhanced by Garlic, Basil, Thyme, Rosemary.

Use these single combinations, or experiment with your own for
salad dressings, sautes, marinades, etc.

Herbed Butters
To make a tasty herbed butter to be used on toast and biscuits,
steamed vegetables, sautés, and chicken or fish, combine about
1 tablespoon of fresh or 1/2 tablespoon of dried herbs in softened
butter. Place this mixture in butter molds or ice cube trays and
cover with plastic. And that's it! Herbed butter will keep in the
refrigerator for about one month, and in the freezer for about three months.

Please see Herb Combinations for Oils and Butters for basic herbal
combinations to use for making your own delicious herbed butter. http://www.gardensablaze.com/HerbsOilsCombo.htm

http://www.gardensablaze.com/HerbsOils.htm

Asian Marmalade

courtesy Jamie Oliver

2 stalks lemon grass, crushed and bruised
1 small handful kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves garlic, crushed
1 thumb-sized piece ginger, peeled and chopped
1 fresh red chile, finely chopped
2 limes, zested, halved, and juiced
10 good lugs (tablespoons) olive oil

Scrunch the whole lot together in a bowl and coat over your chosen
meat. Also works brilliantly with fish.

Yield: 1 cup
Prep Time:  15 minutes
Cooking Time:  2 minutes

Thursday, April 23, 2009

Mexican Fish Fillets


Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
1/2 cup salsa
2 tablespoons mayonnaise
2 tablespoons lime juice
1/2 cup shredded Monterey pepper jack or Mexican blend cheese
1 1/2 pounds halibut or other firm fish fillets

Instructions:
Preheat oven to 400 degrees. Coat a baking dish and the fish with
nonstick spray. In a bowl, mix salsa, mayonnaise, lime juice and
cheese. Season with salt and pepper. Spread evenly over fish.
Bake for 10 to 12 minutes or until fish flakes easily with a fork.

Nutrition:
Per serving: 301 calories (percent of calories from fat, 41),
39 grams protein, 3 grams carbohydrates, 1 gram fiber,
14 grams fat, 72 milligrams cholesterol, 346 milligrams sodium.

Spicy Chicken Stew Noodle Soup

a Vietnamese dish

1 package rice noodles
8 cups water
2 TB vegetable oil
4 cloves garlic, minced
1 yellow onion, chopped
1 whole chicken, cut into large pieces or bite sizes chunks
1 TB Oriental beef spice powder
1 TB soy sauce
2 TB fish sauce
1/2 tsp. salt
1 TB sugar
1/4 tsp. cayenne pepper, optional
1/4 tsp. ground black pepper
1 can (8 oz.) Huntâ?Ts tomato sauce
3 carrots, peeled and cut into 1" pieces
1 taro root, approx. 2 lb., peeled and cut chunks bite sizes
8 cups water

Bring 8 cups water to a boil, in a large pot. Add noodles to
boiling water and cook till it tender.

Pour cooked noodles in a colander, rinsed under cold water, drained
and set it a side.

Preheat a large soup pot.

When soup pot is hot, add oil, garlic, onion and chicken, stirs.
Seasoning meat with Oriental beef spices, soy sauce, fish sauce,
salt, sugar, cayenne powder and black pepper, stirs well.
Add tomato sauce, carrot, taro root and water, stirs, simmering
until chicken meat and taro root tender.
Serve hot with noodles, rice or hot crusty Italian or French bread.

TO SERVE WITH NOODLES;
Place some cooked noodles in a bowl and pour hot spicy chicken stew
over noodles.
Serve immediately along with fresh bean sprouts and sweet basil
leaves.

Deep Tan

1 1/2 ounces golden rum
1/2 ounce Cointreau (orange-flavored liqueur)
1/2 ounce lime juice
3 dashes amaretto
4 ice cubes

Shake all ingredients in cocktail shaker and strain over fresh ice in
rocks glass (small tumbler). Makes 1 drink.

Baked Ham with Bourbon Glaze

1 cup honey
1/2 cup molasses
1/2 cup bourbon
1/4 cup orange juice
2 tablespoons Dijon mustard
1 (6- to 8-pound) smoked ham half
Garnish: fresh herb sprigs

Microwave honey and molasses in a 1-quart microwave-safe dish
at HIGH 1 minute; whisk to blend. Whisk in bourbon, orange juice,
and mustard.

Remove skin and excess fat from ham, and place ham in a roasting pan.

Bake at 325F on lower oven rack for 1 1/2 hours or until a meat
thermometer inserted into thickest portion registers 140F, basting
occasionally with honey mixture.

Bring drippings and remaining glaze to a boil in a small saucepan.
Remove from heat, and serve with sliced ham. Garnish, if desired.

Yield:  12 to 14 servings.

Wednesday, April 22, 2009

Cheesy Spinach Stuffed Meatloaf


1 1/2 pound lean ground beef
3/4 cup soft bread crumbs
1 large egg, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper
Filling:
1 package (10 ounces) frozen chopped spinach, defrosted and drained well*
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
Topping:
3 tablespoons ketchup (see Cook's Note)
1/4 cup shredded part-skim mozzarella cheese
Italian seasoning (optional)

Heat oven to 350ºF (175ºC). In large bowl, combine meatloaf
ingredients, mixing lightly, but thoroughly. In medium bowl,
combine filling ingredients; mix well. Set aside.
Place beef mixture on waxed paper and pat into 14x10-inch
rectangle. Spread filling over beaf, leaving 3/4-inch border about
edges. Starting at short end, roll up jelly-roll fashion. Press beef
mixture over spinach filling at both ends to seal. Place seam side
down on rack in open roasting pan.

Bake in oven 1 hour. Spread ketchup over loaf; return to oven
and continue baking 15 minutes or until beef is no longer pink.
Top loaf with 1/4 cup mozzarella cheese. Sprinkle with additional
Italian seasoning, if desired.
To serv, cut into 1-inch thick slices.
Serves 6.

* For best results, use your hands to squeeze out the excess moisture from the defrosted spinach.

Orange Julius Roll-Ups

1 1/2 cups applesauce
1 small apple, peeled, cored and chopped
2 tsp. dried orange ground
1 1/2 tsp. vanilla

In a blender mix all ingredients until pureed. Pour onto solid fruit leather
sheets; dry at 135º for 4 to 8 hours, or until leathery.
Remove from sheets while still warm. Let cool slightly.
Roll in plastic wrap and store in dark , dry cool place or in the freezer.

Herbed Butter Parsnips

courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Ultimate Sunday Dinner

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips, peeled and sliced into circles
Kosher salt and freshly ground black pepper

Herb Butter:
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
Kosher salt and freshly ground black pepper

Put the olive oil and butter into a large pot over medium-high heat.
Add the vegetables and toss to coat them well with the fat; season
with salt and pepper. Add 1 cup water and bring to a boil. Lower the
heat to a simmer, cover the pot, and cook until the vegetables are
tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and
herbs together; season with some salt and pepper.

To serve, spread some Herb Butter in the bottom of a bowl. Add the
hot vegetables and dot with more Herb Butter. Moisten with some of
the cooking liquid and serve.

Cabbage and Beet Soup

1 onion, chopped
2 tbsp olive oil
1 tbsp brown sugar
2 tbsp white wine vinegar
2 medium potatoes, peeled and diced
2 medium beets, peeled and julienned
2 cups finely sliced green cabbage
6 cups chicken broth
1/4 cup flat-leaf parsley, chopped
Salt and pepper

Directions:
Cabbage and Beet SoupIn a saucepan over medium heat, brown the
onion in the oil. Add the brown sugar and cook, stirring constantly, for
1 minute. Deglaze with the vinegar.
Add the remaining ingredients except the parsley. Season with salt and
pepper. Bring to a boil. Cover, reduce the heat and simmer until the
vegetables are tender, about 25 minutes.
Add the parsley and adjust the seasoning.
Serve with open-face sausage and paprika sandwiches

Tuesday, April 21, 2009

Mindy's Sweet and Sour Fish













Mindy Hamer of Dunwoody sends in this dish, which
she describes as "healthy, delicious and completely
kid-friendly.  My three children, ages 2 to 7, love this
10-minute dish.  It is our own family recipe." I, too,
was impressed by low easily this dish went together
and how the ingredients combined to deliver a complexly
flavored sauce. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
1/2 cup ketchup
1/2 cup dark brown sugar (must be dark)
1 (8-ounce) can of pineapple chunks
1 to 1 1/3 pounds fresh fish
2 cups frozen Oriental-blend vegetables

Instructions:
In a large skillet over medium-high heat, add ketchup, dark brown
sugar and juice from the pineapple (reserving pineapple). Bring to a
boil and cook, stirring frequently,
until sauce thickens. Reduce heat to a simmer and add the fish, reserved
pineapple and vegetables. Cover and cook for 5 to 10 minutes, or until
fish is cooked through.

Notes:
Hamer emphasizes that you must use dark brown sugar for the sauce
to be so deeply flavored. You can use any fish fillets. To make the
meal: Serve over rice

Root Vegetable Soup with Sausage

1/4 pound bulk Italian sausage
1 medium butternut squash (about 3 pounds), peeled and cubed
4 large potatoes, peeled and cubed
3 large sweet potatoes, peeled and cubed
1 large rutabaga, peeled and cubed
1 package (16 ounces) fresh baby carrots
1 medium turnip, peeled and diced
10 cups water
2 cans (14-1/2 ounces each) vegetable broth
2 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon ground ginger
1/8 teaspoon pepper
1/4 cup heavy whipping cream

Crumble sausage into a large kettle. Cook over
medium heat until no longer pink; drain.
Stir in the vegetables, water, broth, sugar and
seasonings; bring to a boil. Reduce heat; cover and
simmer for 35-40 minutes or until vegetables are
tender. Cool slightly.
In a blender, process soup in batches until
smooth. Return to the pan; whisk in cream. Heat
through (do not boil). Yield: 20 servings (1 cup
each).

Nachos Grande

Yield:  4 servings
1/2 cup salsa
1 (15-ounce) can black beans, rinsed, drained
6 ounces baked tortilla chips
1 cup cooked pork sausage
1 small (1 cup) green or yellow bell pepper, cut into 1-inch pieces
1 medium tomato, chopped
4 ounces (1 cup) LAND O LAKES(R) Monterey Jack
       or Mild Cheddar Cheese, shredded Salsa, if desired

Combine salsa and beans in 1 1/2-quart saucepan. Cook over medium
heat, stirring occasionally, until heated through (2 to 3 minutes).

Place chips on large microwave-safe platter. Layer chips with bean
mixture, sausage, bell pepper, tomato and cheese. Microwave
on MEDIUM (50% power) or until cheese is melted (4 to 5 minutes).
Serve with salsa, if desired.

Recipe Tip Bake your own tortilla chips. Cut 4 (8 inch) flour tortillas
into wedges. Bake at 300°F for 5 to 7 minutes or until light brown.
Cool completely. Store in covered container

Amaretto Cocoa Mix

10 1/2 c. dry powdered milk
4 c. powdered confectioners sugar
2 8oz. jars Amaretto flavored non-dairy powdered creamer
3 1/2 c. unsweetened powdered cocoa
1/2 tsp. salt

Use 8, pint size canning jars.
Combine all the ingredients together and mix well.
Pour equally into the 8 jars. Seal and decorate,
and attach the recipe tag to the jar.

Amaretto Cocoa
Place 3 large tbsp. of the mix in a mug.
Fill with hot water or milk and stir well. Enjoy.

Monday, April 20, 2009

eggplant and spinach lasagne spirals


Active time:  1-1/2 hr Start to finish: 2 hr
Servings: Makes 4 servings.
Ingredients
For tomato sauce
3 lb plum tomatoes, halved lengthwise
5 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup water
1/4 cup chopped fresh basil
For lasagne
2 lb Asian or baby Italian eggplants (4 to 6), halved crosswise, then
cut lengthwise into slices slightly less than 1/4 inch thick

3 tablespoons olive oil
1 large garlic clove, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
10 oz baby spinach
1 lb ricotta (preferably fresh)
1 large egg yolk, lightly beaten
1/2 cup finely grated Parmigiano-Reggiano (1 oz)
8 dried lasagne noodles (not no-boil; 8 oz)

Preparation
Roast tomatoes for sauce:
Preheat oven to 450°F.
Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon
pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or
ceramic shallow baking dishes. Roast tomatoes in upper andlower
thirds of oven, switching position of dishes halfway through baking,
until skins are wrinkled and beginning to brown, 35 to 40 minutes.
Cool slightly in baking dishes on racks.

Roast eggplant for lasagne:
Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon
pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper
and lower thirds of oven, switching position of sheets halfway through
baking and turning slices over once, until tender, 12 to 14 minutes.

Reduce oven temperature to 350°F.

Finish tomato sauce:
When tomatoes are cool enough to handle, peel off skin and discard.
Purée tomatoes with their juices in a blender, pulsing until almost smooth.

Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy
saucepan over moderate heat, stirring, until golden, about 10 minutes.
Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper
and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.

Make filling and assemble lasagne:
While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling
salted water, uncovered, 1 minute, then drain in a colander. When cool
enough to handle, squeeze any excess water from spinach and coarsely
chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt,
and 1/4 teaspoon pepper until combined well.

Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water,
stirring occasionally, until tender. Drain noodles in a colander and rinse
under cold running water.

Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish
(or other 3-quart shallow baking dish). Lay out 4 lasagne noodles on a
work surface, then spread 1/3 cup filling evenly over each noodle and
cover with eggplant slices in 1 layer. Roll up each and arrange spirals,
seam sides down and without touching, over sauce in dish, then make
4 more rolls and arrange in dish. Brush noodles with water, then spoon
some sauce down middle of rolls and cover dish tightly with foil.

Bake in middle of oven until heated through, about 20 minutes.
Heat remaining tomato sauce and serve on the side.

Pasta with Citrus-Herb Sauce

6 tablespoons olive oil
1 medium yellow onion, quartered and very thinly sliced (about 3 cups)
Salt and freshly ground black pepper
1/2 cup finely chopped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh tarragon leaves
1 (1-pound) box thin spaghetti
2 lightly packed teaspoons lemon zest (from 1 medium lemon)

Directions
Bring a large pot of heavily salted water to a boil over high heat.

Heat 2 tablespoons oil in a large frying over medium-high heat. When it
shimmers, add onion, season well with salt and freshly ground black
pepper, and cook, stirring occasionally, until soft and translucent,
about 5 to 6 minutes. Remove from heat, stir in half of herbs, and set aside.

Cook pasta according to the package directions. When pasta is cooked,
reserve 1 1/2 cups pasta water, and drain pasta.

Return pot to stove and add in onion mixture, remaining 1/4 cup oil,
remaining herbs, reserved pasta water, and zest, and season well with
salt and pepper. Stir until evenly combined. Add pasta and toss until
pasta is well coated. Taste and adjust seasoning, as necessary.

Old World Vegetable Soup

1 large onion, finely diced
4 tablespoons oil or unsalted butter
1/2 cup split peas
1/2 cup barley
8 cups chicken stock, water, or a combo
4 cups water
3/4 cup elbow pasta
1 (10-ounce) package frozen lima beans
1 (10-ounce) package frozen mixed garden vegetables
1/4 cup roughly chopped dill leaves
Salt and freshly ground pepper

Directions
Saute the onions in oil until lightly browned. Rinse the split peas and
barley in water and place in a large pot. Add the chicken stock and
water and cook over medium-high heat. until almost tender, about
1 hour. Add the pasta and cook 10 minutes longer. Then add the
lima beans and vegetables, cook until the vegetables are tender.
Season with dill, salt and pepper.

Baked Ham with Orange-Raisin Sauce

15-20 lb (7-9 Kg) ham
Whole cloves
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) brown sugar
3 Tbs (45 ml) Dijon-style mustard
1/4 cup (60 ml) cider or malt vinegar

Wash and soak the ham for 1 hour in hot water. Place in a large roasting
pan, skin side down. Place in cold oven and turn oven on to
325F (160C). Cook, allowing 20 to 25 minutes per pound. Before
the last hour of cooking, remove skin and excess fat. Score with a
knife and stick whole cloves in ham. Rub with remaining ingredients.
Return to oven and bake 1 hour.

Orange-Raisin Sauce
2 cups (500 ml) water
1 cup (250 ml) sugar
1 tsp (5 ml) salt
2 Tbs (30 ml) all-purpose flour
2 large oranges, seeds removed and coarsely grated, with juices reserved
3 Tbs (45 ml) cider or malt vinegar
1 Tbs (15 ml) ground cinnamon
1 cup (250 ml) raisins
2 Tbs (30 ml) butter

Combine the water, sugar, salt, and flour in a saucepan over moderate
heat, stirring constantly until mixture boils and becomes clear.

Add the grated oranges along with the reserved juice to the saucepan.

Add the vinegar, cinnamon, raisins, and butter.

Simmer covered for 20 minutes.

Makes about 3 cups (750 ml).

Sunday, April 19, 2009

Marinated Grilled Cherry Tomatoes Skewers


Recipe courtesy Bobby Flay, 2007
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 cloves garlic, finely chopped and made into garlic paste
1 tablespoon finely chopped fresh thyme leaves
24 cherry tomatoes
8 to 10 wooden (6-inch) skewers, soaked in water for 30 minutes
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh chives

Whisk together the oil, vinegar, garlic paste and thyme in a medium bowl, add the tomatoes and toss to coat.
Let tomatoes sit at room temperature for 30 minutes to marinate.

Heat the grill to high.
Remove the tomatoes from the marinade and skewer 4 per skewer,
depending on the size of the tomatoes).
Season on both sides with salt and pepper and grill until golden
brown and slightly charred on both sides, about 6 minutes.

Transfer the skewers to a platter and garnish with chives

Saucy Chicken Casserole

SERVINGS: 6
CATEGORY:  Main Dish
METHOD: Baked
TIME:  Prep: 15 min. Bake : 1 hour

Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
3/4 cup dry white wine or chicken broth
1/2 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
Cooked noodles or rice
Minced fresh parsley

Directions:
In a 13-in. x 9-in. baking dish, combine the soups, sour cream, wine,
onion, mushrooms and seasoning. Arrange chicken over top.
Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.
Serve over noodles or rice. Garnish with parsley. Yield: 6 servings.

Roasted Tomato Soup

1 28-ounce or 35-ounce can whole peeled tomatoes
1/4 cup extra-virgin olive oil
1 tbsp fresh thyme leaves, optional
1 tbsp minced garlic
1 medium carrot, finely diced
1 small onion, halved and thinly sliced
Salt and freshly ground black pepper
1 quart (4 cups) stock or water
1/4 cup chopped parsley.
Heat oven to 375 degrees.

Drain tomatoes and reserve liquid. Halve them and put in a roasting
pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast,
turning once or twice, until lightly browned, about 30 minutes. Use
wooden spoon to scrape up browned bits from pan, adding a little
liquid if necessary.

Put remaining olive oil in a deep skillet or medium saucepan over
medium-high heat. When it's hot, add garlic and cook just until it
begins to colour, a minute or so. Add carrot and onion and cook,
sprinkling with salt and pepper and stirring, for about 5 minutes.
Stir in stock or water, along with contents of roasting pan and
reserved tomato juice.
Turn heat to high and bring soup to a boil, then lower heat so it
bubbles gently.
Cover and cook until vegetables are very tender, 20 to 30 minutes.
Garnish with parsley.

Yield: 4 servings.

Evelyn's Sour Cream Twists

48 servings

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup cold butter (no substitutes)
1/2 cup shortening
2 eggs
1/2 cup sour cream
3 teaspoons vanilla extract, divided
1 1/2 cups sugar

DIRECTIONS
In a small bowl, dissolve yeast in water; let stand for 5 minutes.

In a mixing bowl, combine flour and salt. Cut in butter and shortening
until the mixture resembles coarse crumbs. Stir in eggs, sour cream,
1 teaspoon vanilla and the yeast mixture; mix thoroughly.

Cover and refrigerate overnight combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12-in.x 8-in. rectangle; refrigerate remaining dough.

Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12-in. x 8-in. rectangle. Cut into 4-in. x 1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets.

Repeat with remaining sugar mixture and dough. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Immediately remove from pan and cool on wire racks.

Saturday, April 18, 2009

Pecan Tassies


2 cups butter
12 ounces cream cheese
4 cups all-purpose flour
3 eggs beaten
2 ½ cups packed brown sugar
3 tablespoon melted butter
½ teaspoon vanilla
1 ½ cups chopped pecans
Preheat oven to 350°. Mix butter and cream cheese in a medium bowl
until well blended. Beat in flour, one cup at a time until mixture forms
smooth dough.
Roll into small balls and press into bottom and sides of mini muffin tins.
In a second bowl, beat in eggs, brown sugar, melted butter and vanilla.
Stir in pecans. Fill each of the crusts 2/3 full. Bake 15-18 minutes
at 350° until shell is light and filling is puffed up. Cool and carefully
 remove from pan.

Makes about 60.

Split Pea Tortellini Soup Mix in a Jar

3 ounces dried cheese-filled tortellini (2/3 cup)
1/4 cup dried tomatoes, snipped
1/3 cup dried split green peas
1/2 cup dried chopped carrots
1 tablespoon instant chicken bouillon granules
1 tablespoon dried minced onion
1 1/2 teaspoons dried basil, crushed
1 1/2 teaspoons dried thyme, crushed
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

Layer ingredients in a large jar.

Attach the following instructions on a gift tag:
Split Pea Tortelline Soup
Empty jar ingredients into a 3-quart saucepan. Add 5 cups water. Bring
mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are
tender. (Option: Add 1 cup chopped cooked ham or sausage.)

Serves 4.

Chinese-Style Dumplings

courtesy Bobby Flay, 2008
Show: Throwdown with Bobby Flay
Episode: Dumplings

This recipe makes 48 dumplings-a large batch.  If you halve the
recipe, use the whole egg, and, if it's more convenient for you just
use 2 boneless duck breast halves.  If you have the patience to
shape all of the dumplings, just freeze some of them; they will
keep, tightly covered, for 2 weeks.
Dough:
4 cups all-purpose flour
1/4 teaspoon salt
2 cups hot water

Filling:
2 boneless duck breasts and legs with skin, put through meat grinder
fitted with medium blade
1 cup finely chopped savoy cabbage
3 tablespoons freshly chopped scallions
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped chives
1 egg, lightly beaten
2 tablespoons chili paste
1 tablespoon hoisin sauce
2 tablespoons cornstarch
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper

Sauce:
1 cup black vinegar
1/4 cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons fresh lime juice
1 tablespoon chili paste
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped mint leaves
1 tablespoon freshly chopped Thai basil leaves
1/2 habanero pepper, minced
Peanut oil, for cooking
Cilantro leaves, for garnish
Lime wedges, for garnish

For the Dough:
Whisk the flour with the salt and stir in the water until dough is
shaggy. Turn onto a lightly floured board and knead briefly; dough
should be soft and pliable but not too sticky. Rest, covered, while
you make the filling and the sauce.

For the filling:
Place all the ingredients in a large bowl and mix until thoroughly
combined. To check for seasoning, fry a bit in some hot oil until
just cooked through. Adjust the seasoning as necessary.

For the sauce:
Combine all but the last 2 ingredients in a bowl for dipping.
Sprinkle the basil and habanero over the top.

To Assemble and Cook:
Flour your work surface lightly and roll the dough, or pieces of it,
about 1/8-inch thick (too thin and the dough will tear as you fill
the dumplings). Cut out circles with a 3-inch round cutter. Cover the
dough with a side towel or piece of plastic wrap as you work.
Have a small bowl of water next to you. Place a scant tablespoon of
filling in the middle of a dough circle, and press it so that it
spreads slightly toward the side edges of the dough. Using your
fingertip or a small pastry brush, wet the edge of the dough. Fold
the dough up around the filling so that the filling sits on the work
surface-that' s the bottom of your dumpling-and the seam is between
your fingers. Pleat the dough that is facing you, about 6 times,
pressing it against the back to seal-only the front of the dumpling
should be pleated. The corners of the dumpling should curl slightly
away from you, toward the unpleated side.

Heat a skillet, just large enough to accommodate the number of
dumplings you want to cook over high heat. Add a thin coating of oil,
heat, then add the dumplings in concentric circles. They should be
touching. Cook until the bottoms are golden brown, 3 or 4 minutes
(reduce the heat if they are browning too quickly). Add enough water
to come about 1/4 of the way up the sides of the dumplings-it will
spatter. Cover the skillet, adjust the heat so that the water is
simmering, and cook for about 7 minutes. Uncover the skillet and, if
there is water left, let it cook off. Check the dumpling bottoms-if
they need to brown a bit more, let them, adding a bit more oil if
necessary.

Serve the dumplings immediately, drizzled with some dipping sauce and
garnished with cilantro and lime wedges.

Bromlry Coleslaw

serves 8

INGREDIENTS
2 cups mayonnaise
1/2 cup honey
1 (16 ounce) package shredded coleslaw mix
4 tablespoons celery seed
1 bunch green onions, chopped
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk together the mayonnaise and honey. Mix in
the coleslaw mix, celery seed, and green onions. Season with salt
and pepper. Chill in the refrigerator until ready to serve.

Friday, April 17, 2009

Cherry Almond Meringue Cookies


Makes: about 48 meringue cookies
Prep: 45 min.
Bake: 20 min.

Ingredients
3 egg whites
3/4 cup blanched almonds
2 tablespoons granulated sugar
1/4 teaspoon almond extract
1/8 teaspoon salt
1/3 cup granulated sugar
1/3 to 1/2 cup cherry preserves
Powdered sugar (optional)

Directions
1. Place egg whites in a large bowl. Let stand at room temperature
for 30 minutes. Preheat oven to 300 degrees F. Line two large
cookie sheets with parchment paper or foil; set aside.

2. In a food processor, combine almonds and the 2 tablespoons
granulated sugar. Cover and process until almonds are finely ground.
(Or if you have a coffee grinder or nut grinder, work in small batches
to grind the nuts with the sugar.)

3. For meringue: Add almond extract and salt to egg whites. Beat
with an electric mixer on medium speed until soft peaks form
(tips curl). Gradually add the 1/3 cup granulated sugar, 1 tablespoon
at a time, beating on high speed until stiff peaks from (tips stand
straight). Fold in almond mixture.

4. Transfer meringue to a decorating bag fitted with a small open
star tip or a large round tip. Pipe 1-1/2-inch circles 1 inch apart
onto the prepared cookie sheets, building up sides to form shells.
If the tip gets clogged, use a toothpick to unclog. Bake all of the
meringue cookies at the same time on separate oven racks for
20 minutes. Turn off oven; let cookies dry in oven with door closed
for 1 hour. Lift cookies off paper or foil. Transfer to a wire rack;
cool completely.

5. Before serving, spoon about 1/2 teaspoon of the cherry preserves
into the center of each meringue cookie. If desired, sprinkle lightly
with powdered sugar. Makes about 48 meringue cookies.

6. Make-Ahead Tip: Prepare and bake meringue cookies as directed.
Layer unfilled cookies between waxed paper in an airtight container;
cover. Store at room temperature for up to 3 days or freeze up to
3 months. To serve, thaw cookies if frozen. Fill as directed in step 5.

Tamatar Salat or Tomato, Onion, and Beet Salad

Serves: 6

Ingredients:
3 Tbs (45 ml) vegetable oil
2 Tbs (30 ml) fresh lemon juice
1 Tbs (15 ml) finely chopped fresh mint
1 Tbs (15 ml) finely chopped fresh cilantro (Chinese parsley, coriander)
1 tsp (5 ml) salt
2 large onions, peeled and each cut crosswise into 6 slices
2 large uncooked white beets peeled and each cut crosswise into 6 slices
2 large firm, ripe tomatoes, each cut crosswise into 6 slices
2 fresh hot green chilies, washed, stemmed, and cut into thin rounds

Whisk together the oil, lemon juice, mint, cilantro, and salt until thoroughly
blended. Stack the onions, beets, and tomatoes on a serving platter or
individual salad plates in the following manner: place a slice of onion on
the plate, place a slice of beet on top of that, and a slice of tomato on top
of that. Repeat. Sprinkle with the optional hot green chilies, and drizzle
the dressing over the top. Allow to marinate at room temperature for 30
minutes, or in the refrigerator for at least 1 hour before serving.

Sweet and Sour Cipolline Onions

These onions -- an homage to New York's Italian-American
communities -- are great as part of an antipasto or as a
condiment for salty meats such as baked ham or duck confit.
Although they are hard to resist as soon as they are cooked,
the flavors continue to develop over a few days.
Active time: 40 min Start to finish: 2 hr
(plus 1 day for flavors to develop)


Servings: Makes about 2 cups.

Ingredients
2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled
1 cup sugar
1/4 cup water
1 cup dry red wine
1 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
10 whole black peppercorns
1 Turkish or 1/2 California bay leaf
1 tablespoon balsamic vinegar

Preparation
Blanch onions in a large pot of boiling water 1 minute, then drain in
a colander and transfer to a bowl of cold water to stop cooking.
Drain and peel onions.
Bring sugar and water to a boil in a 3-quart heavy saucepan over
moderate heat, stirring until sugar is dissolved. Boil, without stirring,
washing down any sugar crystals on side of pan with a pastry brush
dipped in cold water, until syrup turns pale golden. Continue to cook
caramel, gently swirling pan, until deep golden.

Immediately remove from heat, then carefully add wine (caramel
will steam vigorously and harden). Return pan to heat and simmer,
stirring, until caramel is dissolved.

Add onions, red-wine vinegar, oil, salt, peppercorns, and bay
leaf and simmer, uncovered, stirring occasionally, until onions are
tender, about 1 hour. Transfer onions to a bowl using a slotted spoon,
then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir
in balsamic vinegar, then pour liquid over onions and cool to room
temperature. Chill, covered, 1 to 3 days (for flavors to develop).

Serve chilled or at room temperature.

Cook's note:
Onions keep, covered and chilled, 3 weeks.

Beef Barley Lentil Soup

It's easy for Judy Metzentine to fill her slow cooker and forget
about supper...until the kitchen is filled with wonderful aroma,
that is! "I've served this soup often to family and friends on
cold nights, along with homemade rolls and a green salad,"
she writes from The Dalles, Oregon.  For variety, she suggests
substituting jicama (a starchy root vegetable found in the product
department of many grocery stores) for the potatoes.
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 8 hours

Ingredients:
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrot
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes

Directions:
In a nonstick skillet, cook beef and onion over medium heat until
meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery,
carrots, lentils and barley. Combine the water, bouillon, salt and
lemon-pepper; pour over vegetables. Cover and cook on low
for 6 hours or until vegetables and barley are tender.
Add the tomatoes; cook 2 hours longer. Yield: 10 servings.

Comments
Re: Beef Barley Lentil Soup
I made this soup for supper tonight and it was delish!!! I didn't put
the soup in the crock pot as I had a late start to the day and I like
to make soup ahead and let it season. I used 4 cups of beef broth,
low sodium and the rest of the liquid I used water. I just let the
soup simmer on the stove, till it was done and all the veggies,
barley and lentil were cooked.

Thursday, April 16, 2009

Potato Pepper and Chorizo Empanadas



Active time: 1-1/2 hr Start to Finish:  3 hr
(includes making dough)


Servings:  Makes 12 pastries.

Ingredients
3/4 cup finely chopped Spanish chorizo
     (cured spiced pork sausage; 3 oz)
2 tablespoons olive oil
2 onions, finely chopped (2 cups)
3 garlic cloves, finely chopped
1 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped (1/2 cup)
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon dried oregano, crumbled
1/2 lb yellow-fleshed potato such as Yukon Gold (1 large)
Empanada dough
1 egg, lightly beaten with 1 tablespoon water

Preparation
Make filling:
Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over
moderate heat, stirring, 2 minutes, then transfer to a medium bowl
with a slotted spoon. Add onions to saucepan and cook, stirring
frequently, until golden and very soft, about 15 minutes. Add garlic,
bell peppers, bay leaf, salt, and oregano and cook, stirring frequently,
until peppers are very soft, about 15 minutes. Peel potato and cut
into 1/2-inch pieces, then stir into onion mixture and cook over
moderately low heat, covered, stirring frequently, until potatoes
are just barely tender, 10 to 12 minutes. Add potato mixture to
chorizo and stir to combine. Cool filling to room temperature
and discard bay leaf.

Form and bake empanadas:
Put oven racks in upper and lower thirds of oven and preheat
oven to 400°F. Divide dough into 12 equal pieces and form each
into a disk. Keeping remaining pieces covered, roll out 1 piece
on a lightly floured surface with a lightly floured rolling pin into
a 5-inch round (about 1/8 inch thick).

Spoon about 2 tablespoons filling onto center and fold dough
in half, enclosing filling. Press edges together to seal, then crimp
decoratively with your fingers or tines of a fork. Transfer empanada
to a baking sheet. Make 11 more empanadas in same manner,
arranging on 2 baking sheets.
Lightly brush empanadas with some of egg wash and bake in
upper and lower thirds of oven, switching position of sheets
halfway through baking, until golden, about 25 minutes. Transfer
empanadas to a rack to cool at least 5 minutes.

Serve warm or at room temperature.

Pickled Hot Peppers

2 pounds hot peppers (3-5" long)
Boiling water
2-1/2 cups white vinegar
2-1/2 cups water
1 cup granulated sugar
8 cloves garlic
2 tsps. pickling salt

Wash peppers thoroughly (be careful they are HOT I wear rubber gloves
thro the whole process))Cut off stem end only and trim to fit jar if
necessary.
Place peppers in a bowl: cover with boiling water and let stand 5
minutes then drain.
Pack peppers into sterilized jars and add 2 cloves of garlic and 1/2
tsp. salt to each jar.
Combine vinegar, water and sugar in a sauce pan and bring to boil..then
simmer 5 minutes.
Pour simmering liquid over peppers to within 1/2 inch of top. Make sure
the solution completely covers peppers.
Adjust lids and process in boiling water bath for 7-8 minutes

Crock Pot Mexican Soup

1 lb. lean ground beef
8 c. chicken stock
4 tbsp. flour
1 egg
1 red chili pepper
4 med. carrots, grated
5 1/2 tbsp. Minute rice
1/2 lb. spinach fresh or frozen chopped
1/2 tsp. oregano
1/4 lb. ham chopped
2 1/2 tbsp. parsley

Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set
aside. Put remaining stock, chili pepper, carrots and rice in crockpot
on high to simmer. When simmering add meat balls cover and cook 1/2
hour. Then turn heat on low and cook 3 hours. Add other ingredients and
cover and cook for 20 more minutes. May be served with lemon wedges if
desired.

Buttermilk Biscuits

This biscuit dough forms the base of many delectable rolls
and shaped creations.  Speedy enough to make for breakfast,
you can stir up a batch even more quickly by measuring out the
dry ingredients the night before.
Servings: 12

Ingredients:

2-1/2 cups (625 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
2-1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) buttermilk
1 egg

Preparation:
Line rimless baking sheet with parchment paper, or grease; set aside.

In bowl, whisk flour, sugar, baking powder, baking soda and salt.
Using pastry blender or 2 knives, cut in butter until in coarse crumbs.
In small bowl, whisk buttermilk with egg; add to flour mixture and stir
with fork to make soft dough.

With lightly floured hands, press dough into ball. On lightly floured
surface, knead gently 10 times. Pat into 3/4-inch (2 cm) thick round.
Using 2-1/2-inch (6 cm) floured round cutter, cut out rounds. Place
on prepared baking sheet.

Bake in centre of 400°F (200°C) oven until golden, 12 to 15
minutes. (Make-ahead: Let cool. Store in airtight container for
up to 1 day or wrap individually in plastic wrap and freeze in
airtight container for up to 2 weeks.)

Additional Information
Variations

Caramel Apple Biscuits:

When adding buttermilk mixture to flour mixture, add 1 apple,
 peeled, cored and chopped, and 1/3 cup (75 mL) toffee bits
or raisins.
Brush unbaked tops with 1 beaten egg; sprinkle with 1/2 tsp
(2 mL) granulated sugar.

Quick Cinnamon Pinewheels:

Roll out dough to 10- x 6-inch (25 x 15 cm) rectangle.
Spread with 2 tbsp (25 mL) softened butter, leaving 1/2-inch
(1 cm) border at 1 long side.
Sprinkle with 1/4 cup (50 mL) packed brown sugar and 1 tsp
(5 mL) cinnamon.
Starting at filled long side, roll up dough; pinch edges to seal.
Using serrated knife, cut into 1-inch (2.5 cm) thick slices.
Arrange, cut side down, in parchment paper-lined or greased
13- x 9-inch (3.5 L) metal cake pan. Bake for 15 to 20 minutes.

Sesame Cheese Croissants:

Roll out dough to 14-inch (35 cm) circle.
Spread with 2 tbsp (25 mL) Dijon mustard.
Sprinkle with 3/4 cup (175 mL) shredded extra-old Cheddar cheese.
Cut into 12 pie-shaped wedges.
Starting at each wide end, roll up to form crescent.
Place on parchment paper-lined or floured rimless baking sheet.
Brush tops with 1 beaten egg; sprinkle with 1 tbsp (15 mL) sesame seeds.