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Monday, October 31, 2016

Creamed Spinach Sauce






Mark Bittman  
  Time 30 minutes 
 Yield 4 servings. 
5 ratings *****

Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the perfect accompaniment to a grilled rib-eye.

Featured in: The Pleasure Of A Steak At Home.

Ingredients
5 ounces fresh spinach, trimmed and rinsed well
1 cup cream, plus more as needed
2 tablespoons unsalted butter
 Salt and black pepper
 Pinch freshly grated nutmeg (optional)

Preparation
Step 1
Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
Step 2
Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you’re using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

Nutritional analysis per serving (4 servings)
264 calories; 27 grams fat; 17 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram sugars; 2 grams protein; 96 milligrams cholesterol; 51 milligrams sodium

http://cooking.nytimes.com/recipes/1017620-creamed-spinach-sauce

Dark Chocolate Flan With Pumpkinseed Praline






Melissa Clark  
 Yield 8 servings 

A light and fluffy flan seasoned with chile, cinnamon and anise, and topped with a filigree of pepita praline (just hulled pumpkinseeds mixed with caramel). This is dinner party pudding at its zenith.
Featured in: You Call That Pudding, Grandma?.


Ingredients
 Butter for pan
¼ cup pepitas (hulled toasted pumpkin seeds)
1-1/3 cups granulated sugar [266 g]
1 cup whole milk [250 ml]
1 cup heavy cream
1 teaspoon mild New Mexican chili powder (or to taste)
1 1-inch piece cinnamon stick
2 whole black peppercorns
½ star anise
5 ounces bittersweet chocolate, finely chopped [140 g]
4 large eggs
 Pinch salt

Preparation
Step 1
Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
Step 2
In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
Step 3
Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.

Step 4
Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
Step 5
In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
Step 6
Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours. Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
Step 7
To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.

Nutritional analysis per serving (8 servings)
394 calories; 21 grams fat; 11 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 1 gram dietary fiber; 45 grams sugars; 6 grams protein; 136 milligrams cholesterol; 108 milligrams sodium

http://cooking.nytimes.com/recipes/1017180-dark-chocolate-flan-with-pumpkinseed-praline

Post Thanksgiving Cobb Salad







Martha Rose Shulman  
  Time 20 minutes 
 Yield Serves 6 as a main dish 
5 ratings *****

The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese. It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together. This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb. Tomatoes are not in season so I have eliminated them, too, and replaced them with grated carrots. Chopped toasted almonds, which can be salted if you can handle it, can stand in for the bacon. 
Featured in: After A Feast, Salads Take Center Stage.

Ingredients
For the dressing
1 small or medium garlic clove
 Salt, preferably kosher salt, to taste
1 teaspoon chopped fresh thyme leaves
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
¼ cup extra virgin olive oil
¼ cup canola or grapeseed oil

For the salad
2 cups shredded cooked turkey, chicken breast or chicken breast tenders (12 ounces cooked)
2 romaine hearts, or 1 romaine heart and 1 head bibb lettuce, cut crosswise in chiffonade
1 small head radicchio, cut in chiffonade (optional)

2 tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon
3 hard-boiled eggs, chopped
1 large ripe but firm avocado, sliced or diced
1 large or 2 medium carrots, peeled and grated
2 ounces (about 1/2 cup) Roquefort or blue cheese, crumbled
¼ cup chopped toasted almonds (salted or barbecued if desired)
2 tablespoons chopped chives

Preparation
Step 1
Make the dressing. Cut the garlic in half and place in a mortar with a generous pinch of salt and 1 teaspoon of the olive oil. Mash to a paste. Add the thyme and the mustard and mix together. Whisk in the lemon juice, vinegar, remaining olive oil and the canola oil. Set aside.
Step 2
Combine the lettuces in a large bowl and toss with 1 tablespoon of the parsley (or parsley and tarragon) and 3 tablespoons of the dressing. Arrange down the center of a large serving platter or wide bowl.
Step 3
Toss the turkey or chicken with 1 teaspoon of the chives and 2 tablespoons of the dressing. Place on top of the lettuce chiffonade, down the length of the center of the platter. Season the chopped eggs with salt and pepper and toss with 1 tablespoon of the dressing. Place in a strip next to the turkey or chicken. Toss the grated carrots with 2 teaspoons of the parsley or parsley and tarragon and 1 tablespoon of the vinaigrette. Place in a strip on the other side of the chicken. Slice the avocado, season with salt and pepper. Arrange half down one side of the salad and half down the other. Sprinkle the blue cheese and chopped almonds over everything. Garnish with the remaining parsley and chives. Pour the remaining dressing over all, and bring the salad to the table or buffet. Make sure that each serving is a crosswise serving so that all of the elements of the salad are included.

Tip 
Advance preparation: All of the elements except the avocado can be prepared a few hours in advance and kept in the refrigerator. Make the dressing and assemble shortly before serving.

Nutritional analysis per serving (6 servings)
441 calories; 34 grams fat; 6 grams saturated fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 24 grams protein; 159 milligrams cholesterol; 289 milligrams sodium


 http://cooking.nytimes.com/recipes/1014350-post-thanksgiving-cobb-salad

Publican Chicken






Frank Bruni  
  Time 40 minutes 
 Yield 2 servings 
13 ratings *****
Featured in: In A Third Act, Pig Is The Star.

Ingredients
½ cup extra virgin olive oil
2 ½ tablespoons fresh lemon juice
1 ½ tablespoons brown sugar
1 tablespoon Espelette pepper or Spanish smoked hot paprika
1 tablespoon dried oregano
2 cloves garlic, sliced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 3-pound chicken, backbone removed

Preparation
Step 1
In a large mixing bowl, combine oil, lemon juice, brown sugar, Espelette pepper or hot paprika, oregano, garlic and salt and pepper. Mix well.
Step 2
Flatten chicken and add to marinade, turning it until coated. Cover and refrigerate for at least one hour or overnight.
Step 3
Prepare a grill, arranging coals or gas flame so it is hot on only one side. Place chicken skin-side down on unheated side of grill (so it will cook by indirect heat). Grill, basting every 5 minutes and turning chicken once about halfway through, until juices run clear when chicken is pierced near joint of thigh, about 30 minutes.
Step 4
Remove chicken from grill and allow to rest 5 minutes. Carve as desired, and serve.

Adapted from a recipe by Paul Kahan, the chef at Publican

http://cooking.nytimes.com/recipes/1012557-publican-chicken

Apple and Gorgonzola Cheese Salad

Annemarie Conte 
YieldServes 8 
Featured in: A Barbecue Sauce That Transforms Chicken.
10 ratings ****

Ingredients
1 cup apple juice
1 cup water
1 tablespoon salt
¼ tablespoon garlic powder
1 tablespoon honey
½ tablespoon dark brown sugar
½ tablespoon soy sauce
½ tablespoon fresh lemon juice
8 boneless skinless chicken breasts
Big Bob Gibson Bar-B-Q White Sauce

Preparation
In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
Preheat an outdoor grill to 400 degrees. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160 degrees.
Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.

Adapted from "Big Bob Gibson's BBQ Book" by Chris Lilly
Nutritional analysis per serving (8 servings)
310 calories; 6 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 6 grams sugars; 53 grams protein; 172 milligrams cholesterol; 1036 milligrams sodium

http://cooking.nytimes.com/recipes/1015516-brined-chicken-with-white-sauce

Sunday, October 30, 2016

Craig Claiborne's Beef Stew







Craig Claiborne  
  Time About 1 hour 30 minutes 
 Yield 8 servings 
544 ratings ****

It would be hard to find a simpler meal than Mr. Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat. Sprinkle chopped parsley over the finished dish, of course, a nod to the past that rewards in beauty and flavor alike.

Featured in: Fed Up To Here.

Ingredients
4 pounds lean, boneless chuck steak
¼ cup olive oil
 Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
½ teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped

Preparation
Step 1
Cut the meat into two-inch cubes.
Step 2
Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
Step 3
Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
Step 4
Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
Step 5
Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

Dwight  a month ago  
Keep the recipe as is with carrots etc. However, use equal parts dry red wine and vegetable stock. Try tossing the meat in a tub of flour that's been heavily mixed with smoked paprika so that the flour is pink in color and then browned. Finally preheat the oven to 300 then turn down to 275 and braise the stew in the oven. The slower cooking will take care of any toughness.

Nutritional analysis per serving (8 servings)
707 calories; 45 grams fat; 17 grams saturated fat; 2 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 44 grams protein; 154 milligrams cholesterol; 658 milligrams sodium

http://cooking.nytimes.com/recipes/1321-craig-claibornes-beef-stew

Cranberry Peach Cobbler






Recipe for making Cranberry Peach Cobbler. Buy too many cans of cranberries for the holidays? Make this scrumptious cobbler with your leftovers and serve with vanilla ice cream for a special treat. 

Ingredients
1 can (21 ounces) peach pie filling
1 can (16 ounces) whole berry cranberry sauce
1 package (18.25 ounces) yellow cake mix without pudding
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter
1/2 cup chopped pecans

Directions
1. Preheat oven to 350° F. Lightly grease a 13\" x 9\" x 2\" pan or baking dish.
2. Combine peach pie filling and whole cranberry sauce; spoon mixture into a lightly into baking dish. Set aside.
3. Combine the yellow cake mix, ground cinnamon, and ground nutmeg; cut in butter with a pastry blender until mixture is crumbly. If you do not have a pastry blender, two butter knives used in scissor fashion will do just as nicely. Stir in the chopped pecans. Sprinkle crumb mixture evenly over the fruit mixture.
4. Bake for 45 minutes or until golden and bubbly. Allow to cool for 30 minutes. Serve directly from baking dish. Can be served warm or cold, with or without whipped topping or vanilla ice cream.

http://www.fabulousfoods.com/recipes/cranberry-peach-cobbler

Quail Sinatra Style






Recipe for Quail Sinatra Style. This Italian recipe is from the Sopranos Family Cookbook, in case you should ever like to dine like your favorite television characters. 

Ingredients
8 fresh or thawed frozen quail
8 ounces Italian-style fennel pork sausages
2 tablespoons very finely chopped sun-dried tomatoes
1 cup dry white wine
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
salt and freshly ground pepper
chopped fresh flat-leaf parsley

Directions
1. Preheat the oven to 375°F.
2. Rinse the quail and pat them dry. Tuck the wing tips under the backs. Remove the sausage meat from the casing. Mix the sausage meat with the sun-dried tomatoes. Put some meat mixture inside each quail. With kitchen twine, tie the legs together. Put the quail in a covered flameproof casserole large enough to hold them in a single layer. Add the wine, rosemary, garlic, and salt and pepper to taste. Cover and bake for 1 hour. Uncover and cook, basting two or three times, for 30 to 40 minutes longer, or until the quail is very tender and browned.
3. Transfer the quail to a serving platter. Cover and keep warm. Place the casserole on top of the stove and bring the liquid to a simmer over medium heat. Cook until thickened and reduced to a glaze. Spoon the sauce over the quail. Sprinkle with parsley and serve immediately.

http://www.fabulousfoods.com/recipes/quail-sinatra-style

Rain Vodka Bloodytini Infusion






Recipe for Harvest Rain Bloodytini Vodka Infusion. This ingenious vodka infusion recipe that can really spice up your autumn events and parties.

Ingredients
3 liters of Rain Vodka
5 tomatoes, cut into large wedges
1 onion, cut into large wedges
10-15 pieces okra, fresh or pickled
15-20 spiced green beans (look in the condiments aisle of your supermarket)
3 stalks celery
1 head of garlic, cloves separated and peeled

Directions
1. Pour vodka into the infusion jar. Add tomato, onion, garlic, celery, okra and green beans. Seal jar. Allow ingredients to marinate at least 24 hours. Mix 1 part drained vodka with an equal part Bloody Mary Mix (homemade or store bought) in a shaker with ice. Shake well. Serve straight up in a chilled martini glass. Garnish with lemon, lime and/or spiced green beans.

http://www.fabulousfoods.com/recipes/rain-vodka-bloodytini-infusion

Chocolate Creme Brulee

Recipe for Chocolate Creme Brulee. Chocolate lovers, this historic recipe from New Orleans' Hotel Maison de Ville, brings New Orleans to your home kitchen. 

Ingredients
6 egg yolks
1/4 cup granulated sugar
1 quart heavy cream
6 ounces good quality chocolate finely chopped
1 vanilla bean, seeds scraped
small amount of sugar for caramelizing

Directions
Preheat oven to 350°F.
Combine egg yolks and sugar in a mixing bowl.
Bring cream to a simmer. Remove from heat and add vanilla seeds and chocolate. Let rest in order for the chocolate to melt. Add cooled cream mixture to sugar and yolk mixture and blend.
Place mixture in ramekins then place ramekins in a bain marie (water bath). Bake for 20 minutes or until set. Remove and chill.
Just before serving, spread a thin layer of sugar evenly over the top of the ramekins. Use a propane torch to quickly caramelize the sugar on top of the cooled custard. You can alternately caramelize the sugar under a broiler (watch it carefully so it doesn't burn too much).
http://www.fabulousfoods.com/recipes/chocolate-creme-brulee

Saturday, October 29, 2016

Couscous With Mussels and Shrimp







Florence Fabricant  
  Time 45 minutes 
 Yield 6 servings 
Spanish
21 ratings *****

 This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.

Featured in: A Summer Dinner With Echoes Of Paella.

Ingredients
2 tablespoons extra-virgin olive oil
2 ounces chorizo, diced [56 g]
1 medium onion, finely chopped
3 cloves garlic, minced
½ teaspoon Espelette pepper
1 teaspoon Spanish smoked paprika
1 teaspoon salt, more to taste
1 ½ cups coarsely chopped cherry tomatoes (about 18)
1 ½ cups coarse-textured couscous
1 pound large shrimp, shelled and deveined
2/3 cup dry vermouth [168 ml]
1 cup fish stock
2 pounds mussels, scrubbed [1 kg]
1 tablespoon chopped cilantro leaves
1 lemon, in 6 wedges

Preparation
Step 1
Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
Step 2
Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
Step 3
Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.

Nutritional analysis per serving (6 servings)
486 calories; 12 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 42 grams protein; 172 milligrams cholesterol; 1096 milligrams sodium

gvs  3 months ago  
This delicious dish was a huge dinner party hit. So much easier than paella and just as tasty, I believe. I used hot Italian sausage (because I had it) instead of chorizo and Israeli couscous, which I think is what Florence meant by
"course-textured"? It's also beautiful!

http://cooking.nytimes.com/recipes/1016592-couscous-with-mussels-and-shrimp

Crab-Meat Quiche






David Tanis  
 Yield 4 to 6 servings 
10 ratings *****

A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).

Featured in: Quiche Goes On A Diet And Relearns French.

Ingredients
 Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
1 small red pepper
3 large eggs
2 teaspoons Dijon mustard
½ teaspoon kosher salt
 Black pepper to taste
1 teaspoon paprika
 Pinch cayenne
1 and 1/4 cups heavy cream
1 teaspoon chopped fresh tarragon
2 teaspoons slivered chives
6 ounces cooked crab meat, or use chopped cooked shrimp or lobster

Preparation
Step 1
Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
Step 2
Set red pepper in the flames of a stovetop gas burner turned to high. Turn with tongs until skin is blackened, 5 to 7 minutes, then cool. Peel, remove seeds and veins, and slice into 1/4-inch strips.
Step 3
Make the custard: in mixing bowl, beat eggs, mustard, salt, black pepper, paprika and cayenne. Whisk in cream and herbs. Set aside.
Step 4
Set tart pan on a baking sheet. Spread crab meat evenly over bottom of pastry. Arrange red pepper strips over crab meat. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Nutritional analysis per serving (4 servings)
510 calories; 33 grams fat; 18 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 19 grams protein; 282 milligrams cholesterol; 991 milligrams sodium

http://cooking.nytimes.com/recipes/12885-crab-meat-quiche

Raspberry Bars






Recipe for Raspberry Bars. This was one of the first desserts author George Geary made on morning television. They were a hit with the hosts and producers of the show. 

Ingredients
2 1/4 cups quick cooking rolled oats
2 1/4 cups all purpose flour
1 1/2 cups packed brown sugar
1 1/2 teaspoons baking powder
1 1/3 cups unsalted butter, cold, cut into small pieces
1 1/2 cups raspberry preserves

Directions
1. Tip: Make sure you use thick preserves or jam because jelly preserves will bleed too much and the cookie bar won't be firm.
2. Preheat oven to 350ºF (180ºC). Line a 13 by 9 inch metal baking pan with folk, spray with nonstick cooking spray, then line with parchment paper.
3. In a mixer bowl fitted with a paddle attachment, combine oats, flour, brown sugar and baking powder. Stir in low speed for 30 seconds until blended. With mixer running, add butter, a few pieces at a time, and mix until crumbly, about 3 minutes.  Press two-thirds of the crumb mixture into prepared baking pan.
4. Smooth preserves over crumb base. Sprinkle with remaining crumb mixture. Bake in a preheated oven until light brown and preserves are bubbling, 18 to 24 minutes. Let cool completely in baking pan before cutting into bars.
5. Variation: You can use an array of preserves, such as strawberry or boysenberry in place of raspberry.

http://www.fabulousfoods.com/recipes/raspberry-bars

Recipe For Awesome Applesauce Loaf Mix Or Muffin Mix







Recipe for Awesome Applesauce Loaf Mix or Muffin Mix. This particular recipe smells so fantastic and tastes so good that the end result lasts less than two days in my house. 

Ingredients
For Mix: 
2 cups shortening
4 cups sugar
7 cups flour
4 teaspoons salt
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
To Make the Applesauce Loaf: 
2 eggs
1 cup applesauce
1/2 cup chopped nuts, optional

Directions
1. To Make the Master Mix: In a very large bowl combine all dry ingredients and mix together well with a fork or whisk. Cut in shortening with a pastry blender, or use two butter knives, scissor style. A wire whisk also works well and is easier on the arm muscles than knives are. When shortening is completely Cut in, the mixture will have a crumbly texture. Be sure to turn the mixture so that entire batch is mixed completely. Store in a tightly covered container for up to 4 months. Each batch of mix makes enough for 4 loaves or approximately 13 1/2 cups. Feel free to double this recipe if your family enjoys this treat as much as mine, or if you need lots of gifts, but you will need two large mixing bowls to do so.
2. To Make an Awesome Applesauce Loaf: Preheat oven to 350° F. Grease and flour (do not use cooking spray) a loaf pan. In a large bowl, mix together 3 1/3 cups of master mix with 2 eggs and 1 cup Applesauce. Mix together thoroughly. Add 1/2 cup nuts if desired and mix thoroughly. Pour into loaf pan and bake for 40-50 minutes, or until top crests and loaf is a dark golden brown. To Make Awesome Applesauce Muffins: Grease and flour muffin tins, or line them with paper muffin cups. Fill tins 3/4 full. bake at 350° F for 20-30 minutes or until light golden brown. To Give the Mix as a Gift This mix makes a wonderful gift for neighbors, family and friends. To make the presentation you see in the photo at right, use an ordinary jelly jar, washed and dried, a dried apple, two short cinnamon sticks, some raffia, and a bit of twisted paper to decorate the lid.
3. Untwist the twisted paper and hot glue to the lid, trim excess. Glue cinnamon sticks together, crossing each other slightly, and tie with a bit of raffia. Glue sticks to the apple and glue the apple to the lid.
4. Using a computer print program such as Print Artist or Print Shop Deluxe, create a fun label for your gift jar with instructions for baking the loaves or muffins. Put 1/2 cup of chopped pecans in a sandwich bag and tie with raffia. Print out the Applesauce Loaf recipe or the master mix recipe on an index card and attach a small raffia bow to the upper left hand corner.

http://www.fabulousfoods.com/recipes/recipe-for-awesome-applesauce-loaf-mix-or-muffin-mix

Chocolate Orange Cookies

Recipe for Chocolate Orange Cookies. Try these cookies and you’ll see why chocolate and orange is a great combination. 

Ingredients
For the Cookies:
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1/4 teaspoon baking powder
pinch of salt
2 eggs
1/2 cup superfine sugar
grated zest of 1 orange (2 to 3 teaspoons)
For the Filling: 
6 tablespoons (3/4 stock) sweet butter
1 cup confectioner's sugar
grated zest of 1 orange (2 to 3 teaspoons)
juice of 1 orange (3 tablespoons)

Directions
Preheat the oven to 350°F (175C). Line 2 baking sheets with parchment paper. Melt the chocolate and allow it to cool slightly. Sift the flour, baking powder, and salt together in another bowl. Whisk together the eggs, sugar, orange zest, and stir into the melted chocolate. Stir in the flour. Spoon small amounts of the dough onto the baking sheets 2 inches (5 cm) apart. Bake for 10 to 20 minutes. Slide the parchment onto cooling racks.
Beat the filling ingredients together until fluffy. Spread a bit of orange icing in the base of a cookie, and sandwich with another. Store the cookies in an airtight container for 4 to 5 days.

Variations:
chocolate and orange Sandwich Cookies with Vanilla Cream Filling: Prepare the basic cookie dough and substitute 2 teaspoons Vanilla extract for the grated orange zest and juice in the filling.
chocolate and orange Sandwich Cookies with Mocha Filling: Prepare the basic cookie dough and substitute 2 teaspoons instant coffee powder for the grated orange zest and juice in the filling. Dissolve the coffee in 1 tablespoon hot water first.
Chocolate Mint Sandwich Cookies with chocolate Filling: Prepare the basic cookie dough and substitute 1/4 teaspoon pepperMint extract for the grated orange zest in the cookies and 1 tablespoon Dutch process cocoa powder Dissolved in 1 tablespoon hot water for the grated orange zest and juice in the filling.

http://www.fabulousfoods.com/recipes/chocolate-orange-cookies

Friday, October 28, 2016

Coconut Curry Chicken Skewers






David Tanis  
 Yield 8 skewers 
 65 ratings *****

These small brochettes, about 2 ounces each, are perfect party food. Ideally they are grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If using bamboo skewers, soak them in warm water for 15 minutes, so they won’t catch fire.) The spicy curry sauce is used both as a marinade and a dipping sauce.
Featured in: Skewers For A Party.

Ingredients
1 ½ pounds skinless boneless chicken breasts or thighs
 Kosher salt
1 teaspoon turmeric, more for seasoning meat
¼ teaspoon cayenne, more for seasoning meat
2 teaspoons garam masala
 Zest and juice of 1 small lime
1 ½ cups thick coconut milk
2 tablespoons grated ginger
3 tablespoons grated unsweetened coconut, fresh or frozen
1 tablespoon vegetable oil
½ teaspoon yellow or black mustard seeds

Preparation
Step 1
Cut chicken into flat 2-x-2-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne. Use mixture to season chicken lightly on both sides.
Step 2
To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put three pieces of chicken onto each set of skewers, for eight brochettes total.
Step 3
In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut. Blend to obtain a smooth sauce. Transfer to a bowl.
Step 4
Put oil in a small pan over medium heat. Add mustard seeds and let them pop (this only takes a few seconds). Pour oil and seeds into the coconut curry mixture and stir.
Step 5
Lay brochettes on a tray in one layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
Step 6
Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger. Serve with reserved sauce.

Nutritional analysis per serving (8 servings)
264 calories; 20 grams fat; 11 grams saturated fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 18 grams protein; 54 milligrams cholesterol; 270 milligrams sodium

Karen  2 months ago  
This recipe is to DIE for. I couldn't find fresh coconut, though, so I used dry unsweetened. It worked fine. Highly recommend this recipe--I've made it three times since it first appeared.


http://cooking.nytimes.com/recipes/1016752-coconut-curry-chicken-skewers

Coconut Hot Chocolate






Melissa Clark  
 Yield 2 servings 
 18 ratings *****
 Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.
Featured in: Third Time’s The Charm, Valentine.

Ingredients
For the chocolate
2 tablespoons unsweetened cocoa powder
1 15-ounce can coconut milk [420 g]
¼ cup dark brown sugar
 Pinch kosher salt
1 ounce bittersweet chocolate, chopped about 1/4 cup [28 g]
1 teaspoon vanilla extract

For the meringue
1 large egg white
3 tablespoons superfine sugar

Preparation
Step 1
Whisk cocoa into 1/3 cup boiling water.
Step 2
In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
Step 3
In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

Holly  5 months ago  
so rich, no need to have any other dessert. I left off the meringue and just used whipped cream.

Nutritional analysis per serving (2 servings)
705 calories; 50 grams fat; 43 grams saturated fat; 3 grams monounsaturated fat; 68 grams carbohydrates; 2 grams dietary fiber; 57 grams sugars; 7 grams protein; 211 milligrams sodium

http://cooking.nytimes.com/recipes/1013995-coconut-hot-chocolate

Red Cabbage and Apple Soup






Martha Rose Shulman  
  Time 1 hour 15 minutes 
 Yield 6 to 8 servings. 

This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.
Featured in: Recipes For Health: An Apple A Day.

Ingredients
2 tablespoons canola oil or unsalted butter
1 medium onion, chopped
2 teaspoons ground cinnamon or 1 3-inch cinnamon stick
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
2 pounds red cabbage, cored and shredded (1 medium head)
 Salt to taste
7 cups water
1 tablespoon clover honey or other mild honey
4 tart apples, like Granny Smith or Pink Lady
1 to 3 tablespoons fresh lemon juice (to taste)
 Freshly ground pepper
1 cup thick Greek-style plain low-fat yogurt

Preparation
Step 1
Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes.
Step 2
Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.

Tip 
Advance preparation: This will keep for 3 or 4 days in the refrigerator. You may want to add more water.

Nutritional analysis per serving (6 servings)
200 calories; 5 grams fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 25 grams sugars; 4 grams protein; 2 milligrams cholesterol; 825 milligrams sodium

http://cooking.nytimes.com/recipes/12257-red-cabbage-and-apple-soup

A Drink For Your Christmas Tree

Recipe for A Drink For Your Christmas Tree. Use formula recipe to keep real Christmas trees fresher, longer.

Ingredients
2 cups corn syrup
4 teaspoons bleach
1 gallon water

Directions
Cut approximately 1 inch off the bottom of your live Christmas tree. Hammer the end of the trunk to split or smash it. In a 1 gallon container, mix corn syrup and bleach and fill with hot water. Cool and give to tree in place of plain water to keep your tree fresher and to avoid needles falling off.

http://www.fabulousfoods.com/recipes/a-drink-for-your-christmas-tree

Christmas Cookie Mix In A Jar

Recipe for Christmas Cookie Mix. Layer this mix into a Mason jar, wrap decoratively and give as gifts with baking directions attached. Cookie mixes also make excellent additions to gift baskets. 

Ingredients
3 cups flour
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips

Directions
Layer the following the above ingredients in a 1 quart Mason jar. Use a nice ribbon 2 attach two small plastic bags of candy melts to the rim of the jar. Each bag should have about 20 candy melts in it -- one bag in red, one in green (or whichever colors you prefer). Note: Candy melts are similar to chocolate, but are designed to melt easily for the home cook. Find them in candy and cake decorating supply shops and well stocked supermarkets, especially around the holidays.
Attach the following directions to the jar:
Empty contents of this jar into a large bowl. Combine 3/4 cup melted, cooled butter with 2 eggs and 1 tablespoon vanilla extract. Stir this into the contents of the jar until just mixed. Drop dough by tablespoons full, 2\" apart, onto an greased cookie sheet. Bake at 350°F for 10-12 minutes or until lightly golden. Cool on a wire rack for a minute before removing from pan to cool completely on the rack. Melt each color of candy melts in a plastic zipper storage bag in the microwave until melted, about 30 seconds. Snip corner of each bag; drizzle over cookies.

http://www.fabulousfoods.com/recipes/christmas-cookie-mix-in-a-jar

Thursday, October 27, 2016

Cochin Coriander-Cumin Chicken for Passover






Joan Nathan  
 Yield 6 to 8 servings 
22 ratings *****
Jewish
Featured in: A Seder Spiced With Indian Flavors.

Ingredients
 Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom
5 to 6 cloves or 1/2 teaspoon ground cloves
5 to 6 peppercorns or 1/2 teaspoon ground black pepper
3 ½ tablespoons coriander seeds or 3 tablespoons ground coriander
1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
½ teaspoon anise seeds
1 teaspoon cumin seeds or 1 teaspoon ground cumin
½ teaspoon ground nutmeg
½ teaspoon ground turmeric
½ teaspoon salt
2 tablespoons vegetable oil
3 large onions, cut into large chunks
3 pounds (9 to 12) boneless, skinless chicken thighs
3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
4 to 5 curry leaves (available in Indian or spice markets)
2 tablespoons white vinegar (see note)
1 2-inch piece fresh ginger
4 to 5 garlic cloves
1 cup cilantro leaves, chopped
½ cup mint leaves, chopped
2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Preparation
Step 1
If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
Step 2
In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
Step 3
In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.

Tip 
There are imitation white vinegars that are kosher for Passover on the market, such as Liebers brand.

Adapted from Queenie Hallegua and Ofera Josephai

Nutritional analysis per serving (6 servings)
395 calories; 15 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 47 grams protein; 213 milligrams cholesterol; 504 milligrams sodium

http://cooking.nytimes.com/recipes/1014605-cochin-coriander-cumin-chicken-for-passover

Coconut Barley Pilaf With Corn Chicken and Cashews







Melissa Clark  
  Time 1 hour 15 minutes 
 Yield 4 servings 
Featured in: The Comfort Of Coconut. 

Ingredients
1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
½ teaspoon salt, plus more to taste
 Freshly ground black pepper
2 tablespoons extra virgin olive oil
½ cup salted roasted cashews, roughly chopped
½ medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk [420 ml]
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley

Preparation
Step 1
Cut chicken into 1-inch chunks; season with salt and pepper.
Step 2
Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
Step 3
Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
Step 4
Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
Step 5
Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Nutritional analysis per serving (4 servings)
956 calories; 41 grams fat; 23 grams saturated fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 116 grams carbohydrates; 19 grams dietary fiber; 6 grams sugars; 34 grams protein; 51 milligrams cholesterol; 460 milligrams sodium

http://cooking.nytimes.com/recipes/1012787-coconut-barley-pilaf-with-corn-chicken-and-cashews

Red Lentil Soup With Lemon







Melissa Clark  
  Time 45 minutes 
 Yield 4 servings 
 405 ratings *****

 This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors. 
Featured in: A Lentil Soup To Make You Stop, Taste And Savor. 

Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
 Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
 Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro

Preparation
Step 1
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Step 2
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Step 3
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Step 4
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Step 5
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Doren  3 days ago
This soup is so tasty and good, it's hard to believe how easy it is to make. Bright, delicious flavors! I've made it several times and it never ceases to amaze me (and it freezes nicely as well). The only changes I'd recommend is to add Aleppo pepper if you have it, lemon zest if you feel like it, and it's even simpler when I just purée the soup in the pot with the immersion blender, don't bother to take out half, just blend a couple of short spurts.

Nutritional analysis per serving (4 servings)
377 calories; 13 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 18 grams protein; 7 milligrams cholesterol; 539 milligrams sodium

http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon

Roast Leg of Lamb With Anchovy Garlic and Rosemary







Aleksandra Crapanzano  
  Time About 2 hours 
 Yield Serves 4 
40 ratings *****
Featured in: Food: The Way We Eat; Simon Says.

Ingredients
1 4-pound bone-in leg of lamb
4 large garlic cloves, peeled and sliced lengthwise into thirds
20 anchovy fillets in oil, drained
1 bunch rosemary
6 tablespoons butter, softened
 Freshly ground black pepper
1 2/3 cups white wine
 Juice of 1 lemon
 Salt, as needed
1 small bunch of watercress, to garnish (optional)

Preparation
Step 1
Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
Step 2
Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
Step 3
Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
Step 4
Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

Nutritional analysis per serving (4 servings)
1208 calories; 84 grams fat; 39 grams saturated fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 90 grams protein; 371 milligrams cholesterol; 999 milligrams sodium

Elizabeth Hennessey  6 months ago  
I can honestly say I will never, ever make my leg of lamb any other way. I couldn't get over how delicious the jus was. I will also remark, the more humble the brand of anchovy, the better for this purpose. I tried it with some organic, special packed white anchovies, and it wasn't anywhere near as good as the plain old anchovies in olive oil. It's much easier to use a blender or food processor to make the paste for the base rub. Excellent, so delicious!

http://cooking.nytimes.com/recipes/1836-roast-leg-of-lamb-with-anchovy-garlic-and-rosemary

Classic Cranberry Sauce

Recipe for Classic Cranberry Sauce. Here's a classic cranberry sauce recipe that would be at home at any Thanksgiving dinner. 

Ingredients
3/4 cup water
1/2 cup sugar
1 tablespoon orange juice,
1 teaspoon orange zest
2 1/2 cups fresh cranberries
1 tablespoon brandy, optional

Directions
Put the water, sugar orange juice and zest in a saucepan and stir in sugar until dissolved, then add the cranberries and bring to the boil. Cook for 5-10 minutes or until the berries begin to pop. Remove from heat and stir in the brandy. Chill until serving time.
Makes about 4 cups

http://www.fabulousfoods.com/recipes/classic-cranberry-sauce

Wednesday, October 26, 2016

Choucroute Loaf






Molly O'Neill  
  Time 1 hour 15 minutes 
 Yield 6 servings
French 
63 ratings *****

This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward. Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious. For finicky kids, provide a side dish of mashed potatoes.

Featured in: Not Your Mother's Meatloaf

Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 tart apple, peeled, seeded and coarsely chopped
2 garlic cloves, minced
¼ pound smoked ham, minced
1 ¼ pound mixture of ground chuck, pork and veal
1 cup rye bread crumbs
4 tablespoons prepared horseradish
1 tablespoon grainy Dijon mustard
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 teaspoon caraway seeds
½ teaspoon coarsely ground black pepper
2 eggs, lightly beaten
1/3 cup unsweetened applesauce

Preparation
Step 1
Preheat the oven to 350 degrees. In a large skillet, heat the oil and cook the onion over medium heat until it is soft, about 4 minutes. Add the apple and garlic and cook, stirring, for two minutes more. Cool the mixture for a few minutes.
Step 2
In a large mixing bowl, gently combine the onion, apple and garlic mixture, meats, bread crumbs, 2 tablespoons of the horseradish, mustard, thyme, caraway seeds, pepper and eggs. Shape the meat into a 9-by-5-inch loaf or just pat into a 9-by-5-inch loaf pan, smoothing the top.
Step 3
In a small bowl, stir together the applesauce and the remaining horseradish. Spread over the meatloaf and bake until the loaf is firm and brown, about 1 hour.

ADAPTED FROM MELANIE BARNARD

Nutritional analysis per serving (6 servings)
365 calories; 17 grams fat; 5 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 27 grams protein; 125 milligrams cholesterol; 444 milligrams sodium

George McCoy  5 months ago  
We love meatloaf, and are always ready to try a new recipe. Loved this one, and made extra to feed friends on a beach trip. It disappeared fast!!

http://cooking.nytimes.com/recipes/7680-choucroute-loaf

Chunky Turkey Salad With Cranberries And Walnuts






Recipe for Chunky Turkey Salad with Cranberries and Walnuts. Walnuts make this chunky turkey and cranberry salad an essential fatty acid winner. 

Ingredients
2 tablespoons chopped walnuts
3/4 pound oven roasted turkey breast, thickly sliced (deli turkey is OK)
1/2 cup fat-free salad dressing-type mayonnaise, such as Miracle Whip®
1 tablespoon lemon juice
1 tablespoon grill seasoning
1/4 cup dried cranberries
1 cup chopped celery
4 cups mixed salad greens
16 slices melba toast

Directions
Makes 4 Servings, Approximately 400 Calories Each 1. Preheat oven to 400°F.
1. Place the walnuts on a cookie sheet and bake until the smell fragrant, about 5 minutes.
2. Dice the turkey into 1/2 inch cubes.
3. Mix the salad dressing, lemon juice, and grill seasoning in a small bowl. Toss with the turkey cubes, cranberries and celery.
4. Place 1 cup of salad greens on each of 4 plates.
5. Divide the turkey mixture evenly among the 4 plates. Sprinkle with the toasted walnuts and serve each person 1 salad with 4 slices of melba toast.

http://www.fabulousfoods.com/recipes/chunky-turkey-salad-with-cranberries-and-walnuts

Roasted Five Spice Chili Duck Breast 1






Recipe for Hawaiian Style Duck, authentic Hawaiian regional cuisine from Chef Amy Ferguson-Ota. 

Ingredients
4 pieces boneless Long Island duck breast (6 to 8 ounces pieces)
1 tablespoon Chinese Five-Spice powder
1 teaspoon crushed Hawaiian chili pepper
1/4 cup brown sugar, packed
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
2 tablespoons peanut oil
1 tablespoon orange zest

Directions
1. Prick duck skin with a fork and allow to air dry in a cool environment over night. In a saucepan, heat remaining ingredients. Cool. Brush or rub duck with marinade. Refrigerate for a minimum of 6 hours or overnight. When ready to cook, wipe marinade off and score the fat. Sear the duck, skin side down, over medium heat until the fat is rendered. Finish in the oven if the duck breast is thick. Do not over cook the under side of the breast.
2. Recipe hints from Rick Eggers: When rendering the fat, be sure the heat is medium, not too hot. You can pour off the liquid fat off as you go along. The fat rendering process took about 8 minutes in the home test but that can vary. Straying from the chef's directions, you can turn the breast pieces over and cook in the pan for about four more minutes but be careful not to toughen the meat.

http://www.fabulousfoods.com/recipes/roasted-five-spice-chili-duck-breasts-1

Almost Caesar Salad Dressing

Recipe for a very garlicky Caesar Salad. We call this an almost Caesar Salad Dressing since it eliminates anchovies and raw egg. 

Ingredients
1 teaspoon Worcesteshire Sauce
1 1/2 teaspoon lemon juice
1/4 cup white wine vinegar
1/2 cup olive oil
2 garlic cloves finely minced or pressed

Directions
Prepare dressing by whisking all dressing ingredients together.

http://www.fabulousfoods.com/recipes/almost-caesar-salad-dressing

Cranberry Butternut Squash And Roasted Shallot Couscous

Recipe for Cranberry, Butternut Squash, and Roasted Shallot Couscous, This diabetic friendly recipe is from Chef Jimmy Schmidt of Detroit, Michigan's Rattlesnake Club.

Ingredients
1 large butternut squash, cut in half, seeds removed
4 cups whole shallots, peeled
2 tablespoons olive oil or corn oil
salt to taste
freshly ground black pepper
1 pound fresh cranberries
2 cups water
1 cup granulated sugar
3 cups unsweetened cranberry juice
1 pound couscous
1/2 cup snipped fresh chives
1 tablespoon chopped fresh rosemary

Directions
Prep Time: 15 Minutes
Cooking Time: 1 Hour

1. Preheat oven to 400°F.
2. In an ovenproof dish, place the butternut squash cut side down. In a small bowl, combine the shallots and oil, and season with salt and pepper, mixing bowl. Place the shallots around the squash and bake until squash and bake until the squash is very tender and slightly caramelized, about 45 minutes to 1 hour. Remove from the oven and allow to cool. Cut the shallots into large dice. Spoon the squash from the skin and cut into large dice. Reserve the dice and discard the skin.
3. While the squash is baking, combine the cranberries, water, and sugar in a large saucepan. Bring to a boil over high heat, then turn down to a simmer, and cook until the cranberries are tender, about 30 minutes. Transfer to a colander, drain the cranberries, and reserve the cooking liquid. Add enough additional cranberry juice to the cooking liquid to measure 4 cups and return to the saucepan.
4. Bring the cranberry liquid to a simmer over medium-high heat. Add the couscous and cover with a tight fitting lid. Stir occasionally, cooking until tender, about 20 minutes. Remove from the heat and transfer to a large ovenproof casserole. Add the cooked cranberries, roasted shallots, squash, chives, and rosemary. Season with salt and pepper. Cover with a lid or foil and keep warm in the oven until serving.

Nutrition Facts per 1/2 Cup Serving
Exchanges: 2 Starch; 1/2 Fruit; 1/2 Carb; 1 Vegetable.
Calories: 246; Calories from Fat 19; Total Fat 2g; Saturated Fat 0.2g; Trans Fat 0.0g; Polyunsaturated Fat 0.3g; Monosaturated Fat 1.3g; Cholesterol 0.0g; Sodium 10mg; Total Carbohydrate 54g; Dietary Fiber 4g; sugars 23g; Protein 5g.

http://www.fabulousfoods.com/recipes/cranberry-butternut-squash-and-roasted-shallot-couscous

Tuesday, October 25, 2016

Chocolate Pecan Toffee Bars






Recipe for Chocolate Pecan Toffee Bars. This bar cookie recipe is easy to make but gets rave reviews from everyone who tries them. 

Ingredients
Crust:
3/4 cup flour
2 tablespoons sugar
4 tablespoons butter, chilled and cut into small pieces
about 2 tablespoons milk
Filling:
1 1/2 cups chopped pecans
5 tablespoons butter, cut into pieces
2 tablespoons dark corn syrup
2/3 cup dark brown sugar
1 tablespoon milk
1 teaspoon vanilla
Topping:
1/2 cup chocolate chips
3 tablespoons chopped pecans

Directions
1. Prepare the crust by mixing together flour and sugar. Using a pastry blender, 2 knives, or a food processor, cut the butter into flour mixture until you get a bowl of coarse crumbs (this step is like making pie dough, so click Pie Crust link below if you're new to this). Add just enough milk, a tablespoon at a time, until the mixture begins to hold together without being wet. Refrigerate crust for 10-15 minutes before baking.
2. bake crust about 10 minutes -- just until set and barely beginning to brown.
3. Prepare filling by combining butter, brown sugar, corn syrup and milk. Bring to a boil over medium heat, continue boiling, uncovered, for about 3-4 minutes. Remove from heat and stir in pecans and vanilla. Spread the pecan mixture evenly over the baked crust. Return to the oven and bake for about 20 minutes -- until the edges are brown and the filling is bubbly and deep brown.
4. Cool on a wire rack for 4-5 minutes before sprinkling the chocolate chips over the top. Let the chocolate melt slightly, then use a knife or offset spatula to spread the chocolate over the top surface -- don't worry if it's not even, there should be some toffee showing through. Sprinkle the chocolate with remaining chopped pecans.
5. Let cool completely before cutting onto small bars.

http://www.fabulousfoods.com/recipes/chocolate-pecan-toffee-bars

Chocolate Soufflé






 Mark Bittman  
  Time 45 minutes 
 Yield 2 servings 
 21 ratings

Some of the most experienced home cooks are afraid of soufflés. They’ll never rise, they’ll immediately fall, they’re difficult to make, they’re temperamental. Yet people do want to make soufflés — or want them made for them. Hence this recipe, which is not only not scary, it’s also easy. It can be made ahead of time, it’s rich and light, it will dazzle your significant other (or anyone else), and it requires no more effort than it takes to beat a few eggs. 

Featured in: By Public Demand: Chocolate Soufflé.


Ingredients
 About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish [67 g]
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted [56 g]
 Pinch salt
¼ teaspoon cream of tartar

Preparation
Step 1
Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
Step 2
Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
Step 3
Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
Step 4
Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

Weston  5 months ago  
Successfully made with 70% chocolate. Key to this dish is separating eggs cleanly.

Nutritional analysis per serving (2 servings)
424 calories; 21 grams fat; 11 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 48 grams sugars; 10 grams protein; 294 milligrams cholesterol; 256 milligrams sodium

http://cooking.nytimes.com/recipes/1012671-chocolate-souffle

Roasted Lamb Ribs







Julia Moskin  
  Time 3 hours 
 Yield 1 or 2 servings 
 6 ratings *****
Featured in: Lamb The Conquistadors Would Recognize.

Ingredients
1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on see note
 Kosher salt
 black pepper

Preparation
Step 1
Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.

Tip 
A whole breast of lamb contains about 7 ribs and can be ordered from any butcher. It will serve 1 or 2 people.

Adapted from Molly Manzanares

http://cooking.nytimes.com/recipes/1013572-roasted-lamb-ribs





Roasted Vegetable And Walnut Salad






Recipe for Roasted Vegetable and Walnut Salad. Beets, peppers, asparagus and walnuts make a winning team in this unique winter salad.

Ingredients
Salad:
1 pound unpeeled small beets (6 to 7)
1 large red bell pepper
4 large shallots
vegetable oil spray
1/2 pound fresh asparagus, ends trimmed (8 to 10 medium spears)
1/4 cup  walnut halves Dressing:
1/4 cup fresh orange juice
3 tablespoons plain rice vinegar
1 tablespoon snipped fresh dill or 1 teaspoon dried dill, crumbled
1 tablespoon light brown sugar
2 teaspoons walnut oil
2 teaspoons grated orange zest (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
1. Preheat the oven to 400ºF. Lightly scrub and thoroughly rinse the beets under cold water to remove any surface dirt. Trim the stems. Wrap the beets in aluminum foil, completely enclosing them. If you use different varieties of beets, wrap each separately to prevent the colors from bleeding. Put the wrapped beets on a large nonstick baking sheet. Bake for 40 minutes.
2. Meanwhile, cut the bell pepper in half. Remove the stem, ribs, and seeds. Cut each half into 2-inch squares. Peel the shallots and cut in half. Unwrap the beets and return to the baking sheet. Arrange the bell pepper and shallots in a single layer on the baking sheet, leaving room for the asparagus and walnuts to be added later. Lightly spray the foods with vegetable oil spray. Bake, uncovered, for 20 minutes.
3. Arrange the asparagus and walnut halves in a single layer on the baking sheet. Lightly spray the foods with vegetable oil spray. Bake, uncovered, for 10 minutes, or until the beets are tender when pierced with a sharp knife, the other vegetables are tender, and the walnuts are a light golden brown. Put the baking sheet on a cooling rack and let cool for 10 minutes.
4. In a small bowl, whisk together the dressing ingredients. When the beets are cool enough to handle, Peel and cut into quarters.
5. Arrange the roasted vegetables on a serving platter. Arrange the walnut halves on top of the vegetables. Drizzle with the dressing. Serve warm or at room temperature.

1 cup per serving Nutrition information per serving: Calories 167, Protein 5g, Carbohydrate 24 g, Cholesterol 0 mg, Total Fat 6.6 g, Saturated Fat 0.5 g, Polyunsaturated Fat 4.5 g, Monounsaturated Fat 1.0 g, Fiber 6g, Sodium 239 mg.

http://www.fabulousfoods.com/recipes/roasted-vegetable-and-walnut-salad

Cranberry Orange Scones

Recipe for Cranberry Orange Scones. These scones are perfect with jam or lightly whipped cream -- the perfect thing for afternoon tea. 

Ingredients
2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1/2 cup heavy cream
1 egg
1 cup sweetened dried cranberries
2 teaspoons orange zest
1-2 tablespoons sugar

Directions
Preheat oven to 425°F. Grease a cookie sheet. Combine dry ingredients in a large mixing bowl. Cut butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender or fork. Add remaining ingredients, mixing just until dry ingredients are moist. Turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4-inch thick; cut into 8 wedges. Place on cookie sheet. Sprinkle with sugar. Bake 12 minutes or until golden brown.

http://www.fabulousfoods.com/recipes/cranberry-orange-scones

Monday, October 24, 2016

Chocolate Hazelnut With Frangelico Fondue







Recipe for Chocolate Hazelnut with Frangelico Fondue. It’s hard to describe what makes the combination of chocolate and hazelnuts so satisfying, but this fondue personifies it. 

Ingredients
10 ounces semisweet chocolate
1 cup hazelnut butter (unsalted)
1 1/4 cups heavy cream
1 teaspoon kosher salt
3/4 cup granulated sugar
1/4 cup Frangelico or other hazelnut liqueur

Directions
1. Makes 16 Servings or 4 Cups
2. Place the chocolate and hazelnut butter in a large heatproof bowl and set aside. In a heavy saucepan, combine the cream, salt, and sugar and bring to a boil over high heat. Remove from the heat and pour over the chocolate mixture. Let the mixture sit for several minutes, then whisk gently until smooth and the chocolate is completely melted. whisk in the liqueur, then pass the mixture through a fine mesh strainer. Transfer immediately to fondue pot and serve.
3. Serve With: toasted baguette cubes; marshmallows; banana chunks; strawberries; shortbread cookies; marble cake or sour cream pound cake cubes; chopped toasted hazelnuts.
4. Beverage Suggestions: Malmsey Madeira; black muscat; Marsala.

http://www.fabulousfoods.com/recipes/chocolate-hazelnut-with-frangelico-fondue

Chocolate Lime Pie






Nigella Lawson  
  Time 30 minutes 
 Yield One 9-inch pie (6 to 8 servings) 
 35 ratings ****

Featured in: At My Table; Why A Duck? Because It's Simple Yet Still Grand.

Ingredients
1 ¾ cups graham cracker crumbs
1 ½ tablespoons cocoa
6 tablespoons butter, at room temperature
4 limes
1 14-ounce can (about 1 1/4 cups) sweetened condensed milk [392 ml]
1 ¼ cups heavy cream, 3/4 cup more, if desired, for decorating
1 one-ounce square bittersweet chocolate

Preparation
Step 1
In a mixing bowl, combine cracker crumbs, cocoa and butter. Press into a 9-inch springform pan, covering bottom and pushing crumbs about 3/4 inch up side of pan. Refrigerate until needed.
Step 2
Finely grate 2 tablespoons zest from limes and set aside. Squeeze juice from limes (there should be about 3/4 cup) and set aside. In a mixing bowl, combine condensed milk, 1 1/4 cups heavy cream and lime zest and juice. Whisk until thick enough to hold peaks. Spoon into chilled crust, leaving a border visible around edge, and smoothing top. Chill for at least two hours or overnight.
Step 3
To serve, remove side of springform pan. If desired, whisk remaining 3/4 cup cream until thick. Pipe rosettes of cream around edge of pie to create a border. Grate a light dusting of chocolate on top. Serve immediately; pie will soften if left at room temperature.

Susan Mills  2 months ago  
There must be something amiss in this recipe. 4 limes does not create 3/4 c of juice. In making this with 3/4 c of lime juice, the cream does not whip up.

Nutritional analysis per serving (6 servings)
852 calories; 54 grams fat; 26 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 85 grams carbohydrates; 3 grams dietary fiber; 45 grams sugars; 11 grams protein; 120 milligrams cholesterol; 573 milligrams sodium

http://cooking.nytimes.com/recipes/10077-chocolate-lime-pie

Rum Raisin Hot Cocoa







Rosie Schaap  
 Yield 1 mug 
Featured in: Rum Raisin Hot Cocoa.

Ingredients
2 tsp. cocoa powder
1 ½ tsp. demerara sugar
1 tsp. dark crème de cacao
 Half-and-half as needed (about 1 tbsp.)
7 oz. milk
1 oz. dark rum
3 rum-soaked raisins
 Whipped cream

Preparation
Step 1
In a saucepan over low heat, combine cocoa powder, sugar, crème de cacao and just enough half-and-half to make a slurry. Add milk and whisk until blended (be careful not to boil). Remove from heat and add rum. To serve, put three rum-soaked raisins in a mug, pour in the cocoa mixture and top with cream that has been freshly whipped with a little rum.

Meredith  4 months ago  
If out of cocoa powder, you can substitute grated dark chocolate bar [the darker the better] and then just follow the directions normally.

Nutritional analysis per serving (2 servings)
131 calories; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 11 grams carbohydrates; 10 grams sugars; 3 grams protein; 12 milligrams cholesterol; 47 milligrams sodium

http://cooking.nytimes.com/recipes/12824-rum-raisin-hot-cocoa