The Recipes

Alsatian Cheese Tarte

2008-01-12T14:00:00.000-08:00

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), thawed
1/2 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.

Chicken Posole

2008-01-06T07:35:00.001-08:00

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.

Deviled Crab

2008-01-05T20:38:00.000-08:00

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

2008-01-05T19:51:00.000-08:00

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

2008-01-05T19:18:00.001-08:00

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

2008-01-05T19:04:00.000-08:00

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

2008-01-05T18:49:00.000-08:00

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.

Toasted Tortilla Soup with Fresh Cheese and Chile Pasilla

2007-02-02T12:19:00.000-08:00

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.

ginger and garlic broccoli with tofu

2007-01-26T09:43:00.000-08:00

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.

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...

German Apple Pancake

2007-01-24T21:28:00.000-08:00

Tom Yum Soup

2007-01-18T07:21:00.000-08:00

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.

2007-01-15T14:32:00.000-08:00

Sweet Potato Ravioli Filling

2007-01-15T14:23:00.000-08:00

This is the filling we made up for the ravioli.

-Microwave two sweet potatoes for approx. 10 minutes, or until softened
-optional: in 400 degree oven, finish off potatoes for 10 to 20 minutes

-saute shallots until softened

-in bowl, mix potato with goat cheese, 2:1 proportion (?) or whatever tastes good
-mix in salt and pepper, thyme, cayenne pepper

I think that was it! measurements are up to you!

Mushroom Palmiers

2006-12-27T14:29:00.000-08:00

fairly simple and most delectable appetizer. Really good to have on hand in the freezer, you can bake them whenever you feel like it.

1 pound fresh mushrooms
1 1/2 medium onions, peeled and quartered
5 Tablespoons butter
2 Tablespoons flour
1 teaspoon fresh lemon juice
1 1/2 teaspoons dried thyme or 2 tablespoons finely chopped fresh thyme
1/2 teaspoon Tabasco Sauce
Salt and Freshly Ground Pepper, to taste
1 1/2 Packages (17.25 oz.) frozen puff pastry, thawed. (3 sheets)
2 eggs
4 teaspoons water

-In a food processor, finely chop mushrooms. Transfer to plate and set aside
-Add onion to processor and finely chop
-In large skillet, melt butter over medium heat. Add mushrooms and onion and cook until juice evaporates, stirring occasionally, about 8 minutes.
-Add flour, lemon juice, thyme and Tabasco
-Reduce heat to low and cook about two minutes. Set aside to cool.
-Preheat oven to 400 degrees
-Place 1 unfolded pastry sheet on flat surface. Spread evenly with 1/3 mushroom mixture
-Roll up from both long edges into center, pressing two rolls together.
-Repeat with remaining 2 pastry sheets.
-Wrap tightly in plastic wrap and freeze 1 hour. (may be prepared to this point and frozen. Let thaw partially before proceeding).
-Slice into 1/4 inch thick slices, using serrated knife.
-Place, cut side down, on ungreased baking sheet, 1 inch apart.
-In small bowl, combine eggs and water and whisk to blend. Brush over tops of Palmiers and bake 18 to 20 minutes.

yield: 4 to 5 dozen

2006-12-25T21:48:00.000-08:00

This is Thanksgiving 2006 in Atlanta with Sweet Potato Souffle, Stuffing with dried fruit, Green Beans, and Pumpkin Pie

Mole Pyramids

2006-12-25T21:19:00.000-08:00

I made up this recipe based a little bit on what I had left over, a little on what I was craving, and a little bit on what I know to taste good. I found the mole recipe on epicurious and chose it for its apparent simplicity. After writing the whole thing out, it looks absurd, but it's not that bad, especially if you plan ahead. Also, think of it as a template, and fill in components as necessary.

It's a stack composed of the following:

corn tortilla
marinated goat cheese
spinach
chopped mushrooms
mole sauce
roasted vegetables
cilantro
cheddar cheese

so here are the recipes for the components:

1. Marinated Goat Cheese (now, this is what I had left over, so if it seems ridiculous, don't do it)

heat olive oil on stove, medium heat
add whole peppercorns, thyme, and a bay leaf.
When it starts to sizzle and pop, pour over goat cheese, sprinkle thinly sliced garlic on cheese, and refrigerate for a while.

2. Roast Vegetables:
preheat oven to 450

2 sweet potatoes, sliced thin
3 bell peppers, chopped
1 onion, sliced

toss veggies with a little olive oil, and copious rosemary, oregano, pepper flakes, garlic powder

put in oven, and toss every 20 or so minutes until they are nicely caramelized, or otherwise done.

3. Mole Sauce:

2 cups drained stewed tomatoes (from a 28-oz can)
1 1/2 cup strong brewed coffee
1/2 cup chopped onion
4 garlic cloves, chopped
2 tablespoons chopped canned chipotle chiles in adobo
4 tablespoons vegetable oil

combine these in food processor, then transfer to pan on the stove. Simmer to reduce for about 10 minutes. Then add:

2 teaspoons finely chopped bittersweet chocolate (not unsweetened)

4. Assemble on Cookie Sheet:

Preheat oven to 350. Line cookie sheet with foil, and lay down 6 corn tortillas. Spread on goat cheese, layer on spinach, mushrooms, mole sauce, roasted vegetables, cheddar cheese, and a dab more mole sauce.

warm in the oven until the cheese is melted.

Finished!

let me know what you do with it.

choc. chip cookies

2006-12-21T10:58:00.000-08:00

hey there,

Maggie, I made the mint and scallion soba noodles, they were great. I want to try some of the other recipes on here that I haven't gotten to.

Also, I think we (all of us) should start a bakery together sometime later in life.

So here are some very wonderful cookies that Katie, my roommate now, made. She says they are what her family makes all the time, though I guess they are a Mrs. Fields recipe.

Chocolate Chip Cookies

1 c. brown sugar
1 c. sugar
1/2 lb butter
2 eggs
1/2 t. salt
1 t. baking powder
1 t. baking soda
1 t. vanilla
2 c. flour
2 1/2 c. oatmeal
4 oz. Hershey bar (grated)
1 1/2 c. crushed nuts (grated?)
12 oz. chocolate chips

Combine all ingredients. Put spoonfuls of dough on a cookie sheet lined with aluminum foil. Bake at 400 F for 8 minutes.

the most amazing gingerbread

2006-12-15T05:20:00.000-08:00

hi sexy ladies!! yesterday, i made the most amazing, sticky, spicy gingerbread. so far, i've been the only one to eat it, and it's almost all gone. i wish you two were home so you could realize my great baking abilities. anyway... here is the recipe, from www.epicurious.com-- but really from this book, How to Be a Domestic Goddess, by Nigella Lawson.... a genius lady.

For the gingerbread:
1/2 cup plus 2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons brown sugar
3/4 cup plus 1 tablespoon light corn syrup
3/4 cup plus 1 tablespoon molasses
2 teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons milk
2 large eggs, beaten to mix
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
2 cups all-purpose flour
roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper

Preheat the oven to 325°F.

In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.

Some notes:

I tripled the amount of ginger (6 tsp. instead of 2)
I used maple syrup instead of corn syrup
I added a dash of nutmeg

Next, I'm most probably going to be making pumpkin pancakes and/or pumpkin dumplings, and gingerbread cookies. YUM!!

hey janki

2006-07-19T07:24:00.000-07:00

Hey Janki,
you put a recipe up here pronto,
or we'll level Toronto.

Cottage Cheese Pancakes

2006-07-15T13:08:00.000-07:00

Cottage cheese may not be the first ingredient to occur to you for pancakes, but these are by far the best pancakes I've ever had. I like them with raspberry infused maple syrup.

1 cup large-curd cottage cheese
3 eggs
1/2 cup flour
1/4 cup melted butter

-beat cottage cheese w/ elec. mixer until cheese is whipped
-add eggs and flour-mix
-with mixer running, add butter til thick batter
-1/4 cup batter for each pancake

makes 8 4" pancakes

Mint and Scallion Soba Noodles

2006-07-15T13:00:00.000-07:00

Surprisingly delicious and refreshing. The dressing is very tasty, but low-key, not recognizably soy-saucy or anything like that. The mint really comes through.

Active time: 10 minutes, Start to finish time: 15 minutes

12 oz. dried soba noodles (Japanese buckwheat)
1/3 cup rice vinegar (not seasoned)
1 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 1/4 tsp. sugar
3/4 tsp. salt
1/2 cup chopped fresh mint
1 1/2 cups thinly sliced scallions

Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, then drain well.

While noodles are cooking, stir together soy sauce, vinegar, oil, sugar, and salt until sugar is dissolved.

toss noodles with dressing, mint, and scallions.

makes 6 servings. from Gourmet June 2001

lemon nut cookies

2006-07-09T14:50:00.000-07:00

can we makes these?

it got mixed reviews on food network, but i think if we did them right they would be so tasty.

1 1/4 cups pine nuts, toasted
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup powdered sugar, plus 1 cup for rolling
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, plus 2 teaspoons
1 teaspoon vanilla extract
In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.

Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.

In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.

Preheat the oven to 350 degrees F.

Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.

While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.

Pasta Primavera

2006-07-08T21:17:00.000-07:00

This is a fantastic, most surprisingly delicious dish. The morels and asparagus make it. It's from the Gormet Cookbook.

1 ounce dried morel mushrooms
1 1/2 cups warm water
1/2 lbs. asparagus
1/4 lbs. green beans, preferably haricots verts, cut into 1-inch pieces
3/4 cup frozen baby peas, thawed
4 extra virgin olive oil
2 tsp. minced garlic
rounded 1/2 tsp. red pepper flakes
1 1/2 pints grape tomatoes
1 Tbsp. balsamic vinager
3 Tbsp. water
1 lb. spaghettini
1/2 stick unsalted butter (4 Tbsp.)
2/3 cup heavy cream
1 tsp. finely grated lemon zest
1 cup finely grated parmagiano-reggiano
1/4 cup finely chopped fresh leaf parsley
1/4 cup finely chopped fresh basil
1/3 cup (1 1/2 ounces) pine nuts, lightly toasted

PREPARE THE VEGETABLES:

soak the morels in warm water in a small bowl for 30 minutes.

lift mushrooms out of water and squeeze excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl. Rinse morels thoroughly to remove grit then squeeze dry. Cut off and discard any tough stems. Halve small morels lengthwise and quarter large ones.
Add asparagus and beans to a 6-to-8 quart pot of boiling salted water (1 Tbsp. salt per every 4 quarts water) and cook, uncovered, for 3 minutes. Add peas and cook until beans and asparagus are just tender, 1 to 2 minutes more. Immediately transfer vegetables with a large slotted spoon to a bowl of ice and cold water to stop the cooking; reserve pot of water for cooking pasta. Drain cooled vegetables.
Heat 2 Tbsp. oil in a 10 to 12 inch heavy skillet over moderately low heat. Add 1 tsp. garlic and rounded 1/4 teaspoon red pepper flakes and cook, stirring, just until garlic is fragrant, about 1 minute. Add drained vegetables and salt and pepper to taste and cook, stirring, for 2 minutes. Transfer to a bowl; set skillet aside.

COOK THE TOMATOES:

Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate, Heat remaining 2 Tbsp. oil in same skillet over moderately low heat. Add remaining 1 tsp. garlic and remaining rounded 1/4 tsp. red pepper flakes and cook, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes, with salt and pepper to taste, and simmer stirring occasionally, until tomatoes are softened, about 3 minutes. Add havled tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Remove from heat and keep warm, covered.

COOK THE SPAGHETTINI:

Return pot of water to a boil and cook spaghtettini until al dente; drain in a colander.
Immediately add butter, cream, zest, and morels to empty pasta pot, bring to a simmer, and simmer gently, uncovered, for 2 minutes. Stir in cheese, then add pasta, tossing to coat and adding as much of reserved morel soaking liquied as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
Serve pasta topped with tomatoes and, if desired, Parmigiano-Reggiano shavings.

tiramisu

2006-07-02T12:31:00.000-07:00

this is maggie's amazing recipe for tiramisu (originally from idylwilde), and ande wanted a copy of it so i figured if i was going to type it up, i might as well post it here.

here goes...

serves 6-8

3 eggs, separated
1/2 - 3/4 c. sugar
1/2 t. vanilla
8 oz. mascarpone
1/2 - 3/4 c. heavy cream (1/2 c. is enough if you are using egg whites)
1/4 c. very strong coffee
1/4 c. kahlua, creme de cacao, brandy, or whatever
~24 ladyfingers
a little unsweetened cocoa
a little confectioner's sugar

1. put the egg yolks in the top of a double boiler: while you bring the water to a generous simmer, beat 1/2 c. of the sugar and the vanilla into the yolks. continue to beat over low heat from apx. 10 min.
2. beat in thew mascarpone; then cool the mixture while you work on the rest of the ingredients.
3. beat the heavy cream and fold it into the eggs and mascarpone*. stop here, or beat the egg whites, adding 1/4 c. sugar until stiff peaks form, and fold into mixture.
4. mix the coffee and liqueur, then brush the ladyfingers with the liquid. line the side and bottom of a ceramic or glass souffle type dish with apx. 2/3 of the ladyfingers. spoon in about half of the dessert. distribute the rest of the ladyfingers on top and spoon over the rest of the dessert. cover and refrigerate for at least 4 and up to 24 hours.
5. just before serving, sprinkle the dessert generously with cocoa, then top with a dusting of confectioner's sugar.

my comments: i made it with the egg whites and the texture was excellent but i think it ended up just a little too sweet for my taste. next time i will cut out a little of the sugar from the custard and from the egg white mixture.

*how much you are supposed to beat the cream is unclear to me--i made a slightly soupy whipped cream and that worked fine.

hummus

2006-07-02T11:38:00.000-07:00

here's mark bittman's recipe for the hummus you guys liked so much:

2 c. drained well-cooked or canned chickpeas
1/2 c. tahini
1/4 c. sesame oil from the top of the tahini or olive oil
1 small clove garlic, peeled, or to taste (you can also use roasted garlic)
salt and freshly ground black pepper to taste
1 T. ground cumin
juice of one lemon, plus more as needed
about 1/3 c. water, or as needed
1 t. EVOO

1. put everything except water and t. EVOO into a food processor and begin to process; add water and EVOO as needed to make a smooth puree.
2. taste and add anything as needed--bittman recommends serving with a little EVOO drizzled over it and cumin sprinkled.

other notes: i recommend using fine sea salt, and bobby flay would add cayenne and parsley to the mix, which i'm sure would also be good.

hurray, enjoy.

Chocolate Pudding (cake)

2006-05-06T17:55:00.000-07:00

1. grease an 8 or 9" square deep baking pan (Pam)
2. preheat oven to 350 degrees; position rack in center of oven
3. in a mixing bowl, blend well:
-1 cup unsifted all purpose flour
-2/3 cup granulated sugar
-4 Tbps baking powder
-2 tsp ground cinnamon
-1/2 tsp instant espresso coffee powder (optional)
-1/4 tsp salt

4. with a wooden spoon, beat into the dry ingredients above:
-1/2 cup lowfat milk
-1/4 cup light vegetable oil
-1 tsp vanilla extract
-1/3 cup chocolate chips

5. spoon batter evenly into prepared pan
6. in a small bowl, stir together, then spread evenly on top of the batter:
-2/3 cup granulated sugar
-2 Tbsp unsweetened cocoa

7. pour over cake. Do not stir: 1 cup boiling water
8. bake 30 minutes or until the top looks crisp and a cake tester comes out clean. Serve warm, spooned from the pan, topped with low-fat vanilla yogurt or heavy cream.

2006-04-04T19:26:00.001-07:00

rhubarb chutney and pork

2006-04-04T19:26:00.000-07:00

Hey! This is really cool. Okay it might take me a little while to get used to this.
Anyway here is that rhubarb chutney recipe I was talking about:

PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY

The chutney also works well as an accompaniment to chicken, duck or lamb.

Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Pork
2 pork tenderloins (about 1 1/2 pounds total), trimmed
2 teaspoons ground cumin
1 tablespoon olive oil
Fresh cilantro sprigs

For chutney:
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

For pork:
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

Serves 4.

Bon Appétit
April 1994

Epicurious.com © CondéNet, Inc. All rights reserved

my notes: I used some brown sugar and some white sugar and that worked well. Also, I used cayenne instead of red pepper flakes (since I didn't have any) and that was a fine substitution.

2006-04-04T17:41:00.000-07:00

2006-04-04T17:30:00.000-07:00

thus the food-loving, recipe-sharing blog commences!

2006-04-04T16:42:00.000-07:00

hi, ok, so you should be able to post stuff here.

i'm in a group meeting right now faking work, so i shouldn't spend too much time on this, but yeah, we can fix up the looks of this thing soon, and in the mean time, start using this sweet-ass piece of veal!