Saturday, January 12, 2008
Alsatian Cheese Tarte
By popular demand!
When we had it, the bacon was omitted.
Active time: 20 min Start to finish: 50 min
Servings: Makes 36 hors d'oeuvres.
Ingredients
1 puff pastry sheet (from a 17 1/4-oz package), thawed1/2 cup whole-milk cottage cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
6 bacon slices (6 oz), cut crosswise into 1/2-inch pieces
1/3 cup packed thinly sliced onion
1 tablespoon freshly grated parmesan
Preparation
Put oven rack in middle position and preheat oven to 400°F.Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
Sunday, January 06, 2008
Chicken Posole
I love this recipe. It's tastes like love. And I didn't have to type it out. And my Mom didn't give it to me.
Saturday, January 05, 2008
Deviled Crab
OMG! Lymor just made this, and it's so good. I bet lots of things could be substituted for the crab. It's right out of the latest Gourmet. It's spicy, buttery, and garlicky-- though apparently there's no garlic-- and just feels right.
described in the mag as a "sumptuous starter to a fancy meal"
here we go:
ingredients:
-1/3 cup finely chopped onion
-3/4 stick unsalted butter
-3 (1/2 inch thick) slices good-quality white sandwich bread such as pullman loaf, crusts discarded
-1 lb. jumbo lump crabmeat, picked over
-1 large egg, lightly beaten
-1/2 tsp. cayenne
-6 scallop shells or small ramekins
-Preheat oven to 350 with rack in the middle
-cook onion in butter in a small heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.
-tear bread into very small pieces, then spread in 1 layer in a shallow dish or pie plate. Pour onion and butter mixture over torn bread and let stand 15 minutes.
-add crab, egg, cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper, and gently toss
-divide mixture among shells and bake until crab is just starting to brown, 20 to 30 minutes.
Serve immediately
Seared Haddock with Caramelized Parsnips, Bacon, and Brussels Sprouts
I know, I know. You're wondering if I find any recipes on my own. I swear I do! Just not this one.
My mom, again.
Serves 2
Ingredients:
-1 medium parsnip
-12 brussels sprouts (my mom substituted cabbage and said it was really good)
-4 oz. slab bacon, cut into cubes (or thick sliced bacon)
-3/4 cup chicken stock
-4 Tbsp. butter, softened
-salt and pepper to taste
-1 Tbsp. chopped parsley
-2 Tbsp. canola oil
-12 oz. skinless, boneless haddock, cut into 2 pieces
-juice of 1/2 lemon
1. Set a cast iron skillet over low heat to begin warming.
2. Halve the parsnip lengthwise and slice thinly on the diagonal.
3. Bring a saucepan of water to a boil. Halve the Brussels sprouts, leaving the root ends intact. Drop them into the boiling water, and cook for 5 minutes or until tender. Transfer to ice water and set aside.
4. In another skillet, render the bacon. Remove it from the pan. Add the parsnips and cook for 8 minutes or until the slices are tender and browned. Add the Brussels sprouts, reserved bacon, and stock. Bring to a boil.
5. Remove parsnip mixture from the heat. Add 2 Tbsp. of the butter, salt, and pepper. Keep warm.
6. Sprinkle the fish with salt and pepper. In the cast iron skillet, heat the oil and cook the fish flesh side down for 3 minutes. Turn and cook 2 more minutes. Fish should barely flake.
7. Divide the fish and vegetables between two plates; keep warm.
8. In a small saucepan, heat the remaining 2 Tbsp. butter until the foam subsides. Add salt, pepper, parsley, and lemon juice. Pour it over the fish and serve.
Adapted from Duckworth's Bistro
Orange Roughy with Tomato-Cilantro Salsa
From Fresh Starts Restaurant in Chicago, via Bon Appetit, via epicurious, via my Mom. Again, I haven't tried it yet, but I have reason to believe it's good.
Makes 6 Servings
For Salsa:
-8 Plum tomatoes, seeded, diced (about 2 2/3 cups)
-1 red onion
-1 bunch fresh cilantro, chopped (about 1/2 cup)
-1/4 cup fresh lime juice
-2 Tbsp. olive oil
-2 tsp. minced canned chipotle chilies
-1/2 teaspoon ground cumin
For Fish:
-3 Tbsp. olive oil
-6 6-oz. orange roughy fillets (each about 3/4 inch thick)
-1/2 cup all purpose flour
-1 pound haricots verts or other slender green beans, trimmed
-fresh lemon juice
-Additional olive oil
Preparation:
for salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. Can be made 4 hours ahead. Keep chilled.
for fish: preheat oven to 400-degrees. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batch, saute fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in the center, about 5 minutes.
Meanwhile, cook haricot verts in large pot of salted boiling water until crisp-tender, about 3-minutes. Drain. Transfer to ice-water, drain. Season to taste with olive oil and lemon juice. Divide haricots verts evenly among plates. Top with fish; top with salsa.
Thai Red Curry with Tofu and Mango
Ok, this is cheating a little bit because I haven't actually made this yet. But it looks good, and I saw it as I was flipping through my recipe folder, and it's a Xerox which means my Mom gave it to me, so it was probably really good. Phew!
With no further adieu
Ingredients:
-24 oz. firm tofu
-2 Tbsp. canola oil
-salt, to taste
-1 large red onion, thinly sliced
-2 cups sugar snap peas, stems removed thankyouverymuch
-2 cloves garlic, chopped
-1/2 cup unsweetened coconut milk
-2 tsp. Thai red curry paste, or more to taste
-1 mango, peeled and cut into 1/2-inch cubes
-1 Tbsp. lime juice
-1/3 cup coarsely chopped unsalted roasted cashews
-1/4 cup fresh cilantro leaves (for garnish)
1. Unwrap the tofu cakes and wrap them, one at a time, in clean dish towels. Press them firmly over a plate until you feel the towels become damp. Cut the tofu into 1/2-inch cubes.
2. In a large skillet over medium-high heat, heat the oil and add the tofu and plenty of salt. Cook the tofu undisturbed for 4 to 5 minutes or until a dark golden crust forms on the bottom. Use a spatula to turn it and brown well on the other side for 4 minutes.
3. Add the onion, sugar snaps, and garlic the the pan and cook for 1 minute.
4. Stir in the coconut milk and curry paste and bring to a boil. Cook, stirring occassionally, for 2 minutes or until the peas lose their raw texture.
5. Stir in the mango and heat through. Remove from the heat and add the lime juice. Taste for seasoning and add more salt, if you like. Transfer the mixture to a serving dish and garnish with cashews and cilantro. Serve with basmati or jasmine rice.
Breaded Eggplant with Hot Vinaigrette
Let's start the new year off with this one.
My mom found this recipe and we agree that it's a stunner.
We made it twice last summer with home grown eggplant. Both times the result was a creamy, crunchy, warm and tangy. I'd make it all the time if it weren't for the frying. It is also possibly the first time I've ever loved capers in anything.
A note: I think I just used mesclun instead of radicchio, and that was really good.
Serves 2
Ingredients:
-1 large eggplant
-1/2 cup flour
-2 eggs, beaten
-2 cups bread crumbs
-vegetable oil for frying
-1 head radicchio
-salt and pepper
Dressing:
-2 Tbsp. olive oil
-1 garlic clove, crushed
-1 Tbsp. drained capers
-1 Tbsp. white wine vinegar
-1 Tbsp. chili oil
-Cut eggplant into 1/2 inch slices. Salt and drain.
-Season flour with a generous amount of salt and pepper. Place in a bowl. Place bread crumbs in another bowl.
-Dip eggplant slices in the flour, then in the beaten egg and finally in the bread crumbs, patting them on top to make an even coating.
-Heat veg. oil in a rimmed cookie sheet in a 450-degree oven. Place breaded eggplant on cookie sheet and bake for 3-4 minutes til brown on the bottom. Flip slices and cook another 3-4 minutes til tender.
-To make dressing, heat the olive oil in a small pan. Add garlic and capers and cook over gentle heat for 1 minute. Increase the heat, add the vinegar and cook for 30 seconds. Stir in the chili oil and remove the pan from the heat.
-Arrange the radicchio leaves on two plates. Top with the hot eggplant slices. Drizzle with the vinaigrette and serve.
Friday, February 02, 2007
Toasted Tortilla Soup with Fresh Cheese and Chile Pasilla
This is from a fabulous cookbook I am borrowing from the HMI Spanish teacher while he's on expedition, "Authentic Mexican" by Rick Bayless and Deann Groen Bayless. I am definitely going to buy it. Don't be daunted by the recipe, it's not actually that hard to make.
Yield 6-7 cups, 4-6 servings
2 T. lard or vegetable oil
1 medium onion, sliced
2 cloves garlic, peeled
1 ripe, medium-small tomato, roasted or boiled, then cored and peeled
1.5 quarts good broth "preferably poultry"
salt to taste
4 to 6 corn tortillas, store-bought ones (stale is good)
1/3 c. veg oil
1 to 2 dried chiles pasillas, stemmed, seeded and deveined
8 oz. cubed Mexican queso fresco or other fresh cheese like farmer's cheese, or even Muenster or Monterey Jack
I large lime, cut into 4-6 wedges
1. The broth flavoring: In a medium-sized skillet, heat 1 T. of oil over medium-low. Add the onion and whole garlic cloves, and fry until both are a deep golden-brown, about 12 minutes. Scoop into a blender or food processor, add the tomato, and process until smooth.
Heat the remaining T. of oil in the same skillet over medium-high. When hot, add the pureed tomato mixture and stir constantly until considerably darker, about 5 minutes. Scrape into a large saucepan.
2. The broth: Stir the broth into the tomato mixture, partially cover, and simmer for 1/2 hour over medium-low heat. Season with salt if necessary.
3. The garnishing ingredients: If the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, then slice the halves crosswise into strips 1/4 inch thick. Heat the 1/3 c. veg oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the hot oil very briefly, only 3 or 4 seconds. Immediately remove and drain, then place in a small serving bowl.
4. Assembling the soup: Just before serving, divide the cheese among 4 to 6 bowls and top with fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime (the juice of which brings out the flavors of the soup).
My notes:
-Make sure the broth isn't too salty.
-I used feta cheese, which sounds weird for Mexican food but tasted great.
-I used good vegetable broth, which worked perfectly.
-Watch those tortilla strips so they don't burn!
-In the introduction to this recipe, which explains that this is a "quintessentially Mexican soup," Bayless says, "What adorns it is a homey parade of whatever is traditional or available: ingredients as simple as cubed fresh cheese or chicken, or as luxurious as thick cream, squash blossoms, and avocado." So, just something to think about. I sauteed a little bit of tofu in the pan after the tomato mixture and added it to the soup, and that went well I thought.
-I think chile pasilla is the same as an ancho (dried poblano chile). Well either way that's what I used and it seemed right.
Yield 6-7 cups, 4-6 servings
2 T. lard or vegetable oil
1 medium onion, sliced
2 cloves garlic, peeled
1 ripe, medium-small tomato, roasted or boiled, then cored and peeled
1.5 quarts good broth "preferably poultry"
salt to taste
4 to 6 corn tortillas, store-bought ones (stale is good)
1/3 c. veg oil
1 to 2 dried chiles pasillas, stemmed, seeded and deveined
8 oz. cubed Mexican queso fresco or other fresh cheese like farmer's cheese, or even Muenster or Monterey Jack
I large lime, cut into 4-6 wedges
1. The broth flavoring: In a medium-sized skillet, heat 1 T. of oil over medium-low. Add the onion and whole garlic cloves, and fry until both are a deep golden-brown, about 12 minutes. Scoop into a blender or food processor, add the tomato, and process until smooth.
Heat the remaining T. of oil in the same skillet over medium-high. When hot, add the pureed tomato mixture and stir constantly until considerably darker, about 5 minutes. Scrape into a large saucepan.
2. The broth: Stir the broth into the tomato mixture, partially cover, and simmer for 1/2 hour over medium-low heat. Season with salt if necessary.
3. The garnishing ingredients: If the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, then slice the halves crosswise into strips 1/4 inch thick. Heat the 1/3 c. veg oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the hot oil very briefly, only 3 or 4 seconds. Immediately remove and drain, then place in a small serving bowl.
4. Assembling the soup: Just before serving, divide the cheese among 4 to 6 bowls and top with fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime (the juice of which brings out the flavors of the soup).
My notes:
-Make sure the broth isn't too salty.
-I used feta cheese, which sounds weird for Mexican food but tasted great.
-I used good vegetable broth, which worked perfectly.
-Watch those tortilla strips so they don't burn!
-In the introduction to this recipe, which explains that this is a "quintessentially Mexican soup," Bayless says, "What adorns it is a homey parade of whatever is traditional or available: ingredients as simple as cubed fresh cheese or chicken, or as luxurious as thick cream, squash blossoms, and avocado." So, just something to think about. I sauteed a little bit of tofu in the pan after the tomato mixture and added it to the soup, and that went well I thought.
-I think chile pasilla is the same as an ancho (dried poblano chile). Well either way that's what I used and it seemed right.
Friday, January 26, 2007
ginger and garlic broccoli with tofu
I mentioned to Maggie that I don't have the chance to do much cooking since I am usually working at night. Plus I don't have much money, so when I do cook I am using pretty basic ingredients and making simple dishes. (Looking at our beautiful blog makes me a little bit wistful) Anyway, this recipe is perfect for me, and is very flavorful. It's an epicurious recipe that I've modified a little bit.
1 small bunch broccoli (about 1 1/4 pounds)
2 tablespoons vegetable oil
a dash of toasted sesame oil
3 tablespoons very thin matchsticks of peeled fresh gingerroot
1 garlic clove, sliced thin
2 tablespoons water
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar (seasoned or not)
as much tofu as you would like, cut into 1/2 inch cubes
Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
mmmm enjoy!
Rice
oh I bet it'd be yummy over some sticky or brown rice too...
1 small bunch broccoli (about 1 1/4 pounds)
2 tablespoons vegetable oil
a dash of toasted sesame oil
3 tablespoons very thin matchsticks of peeled fresh gingerroot
1 garlic clove, sliced thin
2 tablespoons water
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar (seasoned or not)
as much tofu as you would like, cut into 1/2 inch cubes
Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
Add tofu to the skillet and cook until golden brown on one side, about one minute, then flip onto opposite side and cook for another minute. Don't worry about cooking all side of the tofu cubes. Transfer tofu from skillet to a plate or bowl.Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli and tofu sprinkled with gingerroot and garlic.
mmmm enjoy!
Rice
oh I bet it'd be yummy over some sticky or brown rice too...
Wednesday, January 24, 2007
German Apple Pancake
Thursday, January 18, 2007
Tom Yum Soup
In recent years, when I am sick, the food I crave most is Tom Yum Soup. The Thai soup is spicy, umami, and really the only penicillin I need. Usually I run to the restaurant to get it, but this time I looked up a recipe, and it was actually really good-- unlike trying to make pad thai. It requires a few extra ingredients, so shop ahead.
2 tablespoons Tom Yum paste (a spicy Thai paste)
1 quart water
One stalk lemon grass, cut into small pieces, and flattened with the back of a knife
1/2 teaspoon salt
3-4 pieces of Thai ginger, shaved
1/2 pound chopped skinless chicken breast
2 tablespoons fish sauce
1 teaspoon sugar
2 tablespoons lime or lemon juice
Four to five lemon leaves
1 cup button mushrooms
1/2 teaspoon chili powder (more or less, depending on how hot you want it)
Dissolve Tom Yum paste in water and bring to a boil. Add salt, lemon grass, ginger and chicken. Let the soup boil until chicken is done.
Add fish sauce, lime juice, sugar, lemon leaves, chili powder and roughly chopped mushrooms. Cook about 2 minutes. Before serving, add some fresh cilantro.
Makes 4-6 servings.
Adapted from "Cooking Thai Food in American Kitchens" by Malulee Pinsuvana.
