SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED Can be prepared in 45 minutes or less. 1 cup dried split peas 1/2 teaspoon dried basil, crumbled 1 bay leaf 2 cups water 2 cups chicken broth 2 cups chopped onion 1/2 teaspoon cuminseed 3 tablespoons olive oil In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf. While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown. In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste. Makes about 4 cups. ------------------------------------------- PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE "I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream. Bread pudding 2 cups half and half 1 15-ounce can pure pumpkin 1 cup (packed) plus 2 tablespoons dark brown sugar 2 large eggs 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons vanilla extract 10 cups 1/2-inch cubes egg bread (about 10-ounces) 1/2 cup golden raisins Caramel sauce 1 1/4 cups (packed) dark brown sugar 1/2 cup (1 stick) unsalted butter 1/2 cup whipping cream Powdered sugar For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Makes 6 servings. ---------------------------------------------- 1 cup (1 medium-size) sweet potato 1/2 cup butter, melted 1/4 cup firmly packed brown sugar 2 1/4 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 2/3 cup buttermilk Preheat oven to 375 degrees F. Pierce sweet potato in several places. Bake potato until very tender, approximately 1 hour. Remove from oven. Cut potato in half and cool slightly. Scoop flesh from potato into small bowl and cool completely. Place 1 cup sweet potato flesh into large bowl. Add butter and brown sugar; beat until smooth. Sift flour, baking powder, salt, baking soda, and cinnameon into a medium bowl. Mix dry ingredients into sweet potato alternately with buttermilk in three (3) additions, beginning and ending with dry ingredients. Transfer dough to a generously floured surface. Roll to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out biscuits; place on an ungreased baking sheet. Gather scraps into ball; reroll and cut. Bake biscuits until golden and puffed, approximately 20 to 25 minutes. Transfr baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature. Makes 10 to 12 biscuits. ------------------------------------------------------ Buttermilk Sweet Potato Biscuits Makes about 16 Buttermilk Biscuits We sometimes adapt this biscuit dough to make a crust for a potpie or a cobbler, but there's no beating it as a plain old biscuit. Light and crusty, with a glowing orange interior, it cries out for a pat of soft butter that will melt and dribble down your chin. 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder Coarse salt 6 tablespoons (3/4 stick) unsalted butter, well chilled 1 cup cold baked sweet potato, peeled 1/2-1 cup buttermilk, as needed Heat the oven to 400 degrees Stir the flour, baking soda, baking powder, and 1/2 teaspoon salt with a fork in a mixing bowl. Drop in the butter and toss it in the flour, then cut it into pieces. Work the butter into the flour until it resembles oatmeal. Whip the sweet potato with a fork until it's very smooth, then add it to the bowl. Work it in lightly but thoroughly with your fingers. Add 1/2 cup of the buttermilk and stir. Add just enough additional buttermilk to make a smooth and only slightly sticky dough. Dump the dough onto a floured surfacec and knead it two or three times. Flatten it out to 1/2 inch thick—you can dirty a rolling pin for this if you want, but your hands will do the job just fine—and cut out biscuits with a 2-1/2-inch cutter. Put the biscuits on a baking sheet. Gather the scraps together, pat it down, and cut out more biscuits. Brush the biscuits with buttermilk and bake for about 15 minutes, until well risen and appealingly browned. Serve hot. ------------------------------------------------------ Mushroom Gravy 3 - 4 T vegan margarine 1 large onion salt and white pepper 3 - 5 garlic cloves 1/2 c mushrooms 1 tsp light brown miso sprinkle of sweet red wine First caramelize 1 large onion in about 3 T vegan margarine over low heat. Season with salt and after about 5 minutes add 3 minced garlic cloves. Continue to saute and then add about 1/2 C of mushrooms (crimini works best) and saute lightly a couple additional minutes. Add a little sweet red wine (not sure if this would be vegan), a serious amount of white pepper and then slowly add a flavorful veggie stock until the desired consistency. Note: Strain out the onions-mushroom mixture if you prefer just gravy.Add about a tsp of light brown miso if you like. --------------------------------------------------------- Vegetarian Gravy 1 T butter 1/4 C minced onion 3 cloves minced garlic 4 T flour or whole wheat flour 4 C water or vegetable stock 5 T low sodium or light soy sauce 2 tsp. minced parsley pepper to taste Makes About 4 1/2 Cups Melt butter in a heavy skillet and sauté onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour get brown and toasted. Add water or stock and soy sauce and cook, whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion/garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock. --------------------------------------------------------------------- MACARONI AND CHEESE It is so easy and inexpensive to make this favorite dish from scratch. 1/2 pound macaroni, cooked 2 cups Cheese Sauce 1/2 cup grated sharp Cheddar cheese 1/2 cup freshly made buttered bread crumbs Preheat the oven to 375° F. Butter a 1 1/2-quart casserole. Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese. Bake, uncovered, until the top is golden and the sauce is bubbling, about 30 minutes. Serves 4. -------------------------------------------------------------------------- WHITE SAUCE OR BECHAMEL SAUCE This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary. Watch us make béchamel in a streaming video demonstration. 2 tablespoons butter 2 tablespoons flour 1 1/4 cups milk, heated Salt Freshly ground pepper Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming. Cheese Sauce. Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper. How hot should the milk be? Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat. Makes about 1 cup. ----------------------------------------------------------------------------- GREEN GARLIC SOUP from Chez Panisse Vegetables As we researched recipes and information for our Garlic article we stumbled upon recipes for green garlic. Much of the information we gathered came from a newsletter called Food & Farm notes written by Terra Brockman. Terra's brother is Henry Brockman who is proprietor of an organic farm (Henry's Farm) in Illinois that produces over 500 varieties of organic produce. We thank Terra for her work and her recipe contributions. i n g r e d i e n t s 1 pound green garlic (about 8 to 10 plants) 1/2 pound Henry¹s new potatoes 2 medium onions 1/4 pound unsalted butter Salt 2 quarts chicken or vegetable stock d i r e c t i o n s Cut the garlic into thin rounds or half-circles. Unless very tough, the lower foot or so of the stem and leaves are fine to use. Peel the potatoes and cut into 1/2-inch cubes. Peel and chop the onions into small dice. Melt the butter in a heavy-bottomed pot, add the onions, and cook slowly until translucent and tender. Salt, and add the garlic and potatoes. Cook these together for 5 minutes, then pour in the stock and bring to a boil. Lower the heat to a simmer and cook the soup until the potatoes are tender. Check the seasoning. This soup can be served rustic and chunky, or puréed. ------------------------------------------------------------------------------ Curry Powder This basic curry powder can be kept in an airtight tin for months. Use it as a basis for southern Indian dishes INGREDIENTS: 60g whole coriander seeds 15g dry red chillis 1½ tsp cumin seeds 1½ tsp mustard seeds 1½ tsp fenugreek seeds 1½ tsp black peppercorns 3 tbsp turmeric powder PREPARATION: 1. Whiz all seeds and pods to a powder in an electric spice mill – or grind by hand in a pestle and mortar – then mix in the turmeric. 2. Place in an airtight screwtop jar and store somewhere cool and dark. Prep time: 10 minutes Source: The spice is right Nadine Abensur -------------------------------------------------------------------------------- Chana Saag Aloo A delicious dish from Southern India. Serves 4 150ml sunflower oil 1 medium onion curry powder 500g potatoes, peeled and cut into chunks 400g tinned chickpeas 225g baby spinach 2 tomatoes, cut into quarters bunch fresh coriander 1. Heat the oil in a large pan and fry the onion till transparent. 2. Then add the curry powder, stir for a few minutes adding some of the water to form a paste. 3. Add the potatoes and cook for a few minutes, stirring all the time. 4. Add about 350ml water, bring to the boil, then reduce the heat and cook till the potatoes are all but tender. 5. Now add the chickpeas, reserving the liquid and only adding it in if the whole thing begins to dry out. Add the spinach and stir till wilted. 6. Finally add the tomato quarters, and cook for just long enough for them to yield. 7. Finish with a handful of fresh coriander and serve with basmati rice and a bowl of plain yoghurt. ---------------------------------------------------------------------------------- from the Art of Indian Vegetarian Cooking by Yamuna Devi 1-2 hot green chiles (cut into pieces) 1/2 inch fresh ginger root, sliced 1/2 tbspn. ground coriander " teaspn. tumeric " teaspn. cumin 6 tbspns. ghee or clarified butter 2 lbs. fresh spinach, washed and chopped 1/2 teaspn garam masala 1/2 teaspn salt 3 tbsns cream or cream cheese method: (I've shortened, my own desciptions here) puree chiles and ginger in a processor, add first 3 spices and pulse into mix, should be a well blended paste. add 4 tsp h2o heat ghee in a large pan or pot, carefully add wet spice mix to hot oil then pack in spinach leaves. Reduce heat and allow to cook for 5 minutes, turn leaves over so everything cooks evenly and cook for another 5 minutes. Add marsala, salt and cream, (and panir at this time if you are using it) & cook for another 5 minutes, stir well before serving. ---------------------------------------------------------------------------------- Blue_Fish - here's your bokchoy & tofu recipe < dog_ma > 05/28 19:48:37 I'm sure this must be it, as the article was about soy. And it's not on the Cooking Light website. Enjoy!! Teriyaki Tofu Steaks with Soba Noodles From Cooking Light Magazine - Oct. 2002 1 lb. water-packed extra-firm tofu, drained ¼ c. mirin ¼ c. low-sodium soy sauce 1 Tblsp finely chopped peeled fresh ginger 2 Tblsp sake 2 Tblsp rice vinegar 1 Tblsp dark sesame oil 2 Tblsp honey ½ tsp crushed red pepper 1 clove garlic, minced ½ c. vegetable broth 4 heads baby bok choy (about 1.5 lb), each cut in half lengthwise 4 cups cooked soba noodles (about 1 lb. uncooked buckwheat noodles) ¼ c thinly sliced green onions 2 tsp sesame seeds, toasted 1. Place tofu between several layers of paper towels. Place a heavy plate on top of tofu, and let stand 20 minutes. Cut tofu crosswise into 4 pieces. 2. Combine mirin and next 8 ingredients (through garlic) in a bowl, stirring with a whisk. 3. Heat a large non-stick skillet over medium-high heat. Add tofu pieces; pour mirin mixture over tofu. Bring to a boil; cook 4 minutes. Turn tofu pieces over; cook 3 minutes. Remove from heat and keep warm 4. Bring broth to a boil in a Dutch over. Add bok choy; cover and cook 2 minutes until crisp-tender. Drain. 5. Place 1 cup soba noodles in each of 4 plates; top each serving with 1 tofu piece. Spoon about 1 Tblsp sauce over each tofu piece; sprinkle each serving with 1 Tblsp green onions and ½ tsp sesame seeds. Arrange 2 bok choy halves on each plate. Yield: 4 servings Note: last time I made this I tweaked it a little by adding 1 bunch of cilantro, and instead of chopping I lazily thru spinach & cilantro into a proccessor. It was very smooth, esp. after the addition of the cream (i used heavy). Also added a little more ginger and chiles than suggested as well as garlic into the paste. Please let me know if you try this how it works out, next time I'm going to try w/ cream cheese. ------------------------------------------------------------------------ ATK's Best Banana Bread < undersocialized > 07/06 15:07:35 The Best Banana Bread Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom. [I use nonstick and get nice, tall loaves every time.] Makes one 9-inch loaf 2 cups all-purpose flour 3/4 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups toasted walnuts, chopped coarse (about 1 cup) 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups) 1/4 cup plain yogurt 2 large eggs, beaten lightly 6 tablespoons butter, melted and cooled 1 teaspoon vanilla extract 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside. 2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. ------------ TWO-BEAN AND CORN SALAD "I run my own salon, and I’m an instructor at a cooking school," writes Sandy Ercolano of Ridgewood, New Jersey. "It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. My son Andrew appears to have inherited my culinary interest. He likes to lend a hand with the cooking, especially with desserts. Unfortunately, he’s not as interested in helping with the cleanup." 1/3 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon ground cumin 1 15 1/2-ounce can Great Northern beans, rinsed, drained 1 15 1/2-ounce can black beans, rinsed, drained 3 celery stalks, chopped 2 cups frozen corn kernels, thawed 1 medium-size red bell pepper, chopped 1 cup chopped red onion 1/3 cup chopped fresh cilantro 2 small jalapeño chilies, seeded, chopped Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally. Makes 8 servings. ------------- KIDNEY BEAN SALAD WITH WALNUTS AND CILANTRO The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it. 2 teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons olive oil 5 15- to 16-ounce cans kidney beans, rinsed, drained 1 medium-size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro, plus additional for garnish Romaine lettuce leaves Additional chopped walnuts Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine. Combine kidney beans, onion, 1 1/2 cups walnuts, and 1/2 cup chopped cilantro in large bowl. Add vinegar and oil mixture. Crumble cumin seeds between fingers and add to bean mixture. Toss gently to blend; season with salt and pepper. Let salad stand at room temperature for 2 hours. (Can be made 6 hours ahead; refrigerate. Bring to room temperature before serving.) Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve. Makes10 servings. Bon Appétit July 2003 Entertaining Made Easy --------------- rich chocolate pudding from scratch < ricepaddy > 10/20 18:18:06 I found this recipe in Prevention magazine, but it's SO good--and it uses soy milk, which is good for me, because a) there's that bit of extra protein, and b) cow milk, although I love it, gives me indigestion (I drink it anyways and suffer, but substitute soy when I can). It's really good, really decadent, really chocolatey. I'm a chocoholic too! (Note: The recipe originally called for 2 oz bittersweet chocolate, but I made it with closer to 3 oz semisweet, so that's what I put here--haven't tried it any other way). Ok: Rich Chocolate Pudding 1/2 cup sugar 1/4 cup unsweetened cocoa powder 2 1/2 teaspoon cornstarch 1/4 teaspoon salt 2 c soy milk (I used Edensoy original) approx 3 oz semisweet chocolate chips 1. In a large saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in the soy milk. Stir in the chocolate. 2. Cook over medium heat, whisking constantly, until the mixture thickens and boils. Boil for 1 minute. 3. Spoon the mixture into six 6-oz pudding cups. Place plastic wrap over the surface of the warm pudding to prevent a skin from forming. Refrigerate for 2 hours, or until set. So good with whipped cream; the magazine also suggests raspberries and mint sprigs as a garnish. And it's Prevention magazine, so if you're interested, I'll puts the nutrition facts per serving. But it doesn't at all taste like it's good for you--it's so rich, almost like a flourless chocolate cake consistency. Make sure you stir it with a whisk the whole time it's cooking, cuz nobody likes biting into a lump of cornstarch. http://forums.craigslist.org/?ID=9713282 ---------------------- Someone asked for Gingerbread < asparagrl > 07/09 17:23:30 My favorite gingerbread, lovely, slightly sticky, & moist. From Laurie Colwin's Home Cooking. (If you like gingerbread, she devotes an entire chapter to it in both Home Cooking and More Home Cooking.) Cream one stick of sweet butter with 1/2 C brown sugar. Beat til fluffy and add 1/2 C molasses. (Colwin is hot on Steen's pure cane syrup, which is great, sometimes available at Andronico's for one, but it's fine to use Grandma's molasses.) Beat in 2 eggs. Add 1-1/2 cups flour, 1/2 tsp baking soda, 1 generous Tblsp ground ginger (I use more), 1 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground allspice. Add two tsps vanilla extract (Colwin prefers lemon brandy, I've made this but don't know where to buy it. Don't sub lemon extract for lemon brandy). Then add 1/2 C buttermilk (or milk with some plain yogurt beaten in) and turn batter into a buttered 9" cake tin. Bake at 350 for 20 to 30 minutes. Make sure not to over bake -- should be a tiny bit sticky on the toothpick. Colwin serves this spread with a simple chocolate or lemon butter icing. I am lazy and I just add chocolate chips (1/2 C or so) to the cake batter, and everybody loves it. Nice to serve it a little warm with the chips all melty. Also sometimes I split it into layers and spread with orange marmelade thinned out a bit or else serve it with lemon curd. Perfect for tea time. http://forums.craigslist.org/?ID=7319309 -------------------------- BUTTERNUT SOUP WITH CUMIN For this soup, cook your favorite winter squash. 3 tablespoons olive oil 3 medium onions, peeled and sliced (3 cups) 3 pounds butternut squash, peeled and cut into 2-inch cubes (8 cups) 2 teaspoons salt Freshly ground black pepper 1 teaspoon ground cumin 3 sprigs of fresh thyme 3 cups chicken broth, vegetable broth, or a commercial broth or bouillon cubes Croutons In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn. Add the squash to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise for another 15 minutes, checking once in a while that the vegetables do not burn. Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender. Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve boiling hot with croutons. Makes 6 servings. -------------------------- BUTTERNUT SQUASH AND SWEET POTATO PUREE Caramelized onions and chopped red bell pepper add subtle sweetness to this lightly spiced side dish. Nonstick vegetable oil spray 1 1 3/4-pound butternut squash, halved lengthwise, seeded 2 pounds yams (red-skinned sweet potatoes; about 4), halved lengthwise 1/2 cup (or more) canned beef broth 1 teaspoon Ras el Hanout 3 tablespoons olive oil 2 onions, chopped 1 red bell pepper, chopped 1 teaspoon sugar Preheat oven to 375°F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.) Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Sauté until onions are golden brown and tender, about 15 minutes. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.) Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve. Makes 6 servings. --------------------------- GRATIN OF BUTTERNUT SQUASH Butternut is one of my favorite squashes. We often bake a small butternut squash (about 1 pound) at home; we split it lengthwise, seed it, score the flesh with a knife, sprinkle on a little salt, and bake, skin side down, for 1 hour in a 400-degree oven. Excellent in soup and pureed, butternut squash is always welcome at our table. This gratin is quite rich and should be reserved for special occasions, like Thanksgiving. 1 large butternut squash (3 1/4 pounds), peeled and seeded (2 1/2 pounds) 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups heavy cream 3 tablespoons grated Parmesan cheese Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel. Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner. Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade. Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes. At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately. Makes 6 servings. Jacques Pépin Celebrates Jacques Pépin Knopf Sarah ( sarahgael@hotmail.com ) from SF on 09/02/03 I am currently making this and I wanted to comment that it CAN be peeled (as several people have asserted), but letting it bake is so much easier, and then you don't lose all the vitamins in the boiling water. Better for you, and easier too! Enjoy! A Cook from Denver, CO on 08/29/03 Made this to replace that sickly marshmellow/sweet potato casserole last Thanksgiving (and several times since then). And everyone was so pleased! I really don't see what the problem with peeling the squash is. I cut it at the neck, use a sharp, sturdy kitchen knife, and am done in a few minutes. Alternately, you could cut in in slices, then lay slices flat and cut the peel off each one...anyway, I've quit measuring the ingredients and just wing it--always turns out great. You can cook the squash less for a firmer texture, and a long time for a creamy casserole flavor. Be sure to let the cheese get a little crispy on top--that's my favorite part! A Cook from San Diego on 12/24/02 This was awesome!!! A great substitute for sweet potatoes at a holiday meal with more subtle flavor and smoother texture. AND...so incredibly quick and easy to prepare. I would definitely recommend using the technique suggested by another reviewer to bake the squash whole in a 350 oven for about 20-30 minutes. Remove and cool. Then squash is very easy to peel and prepare for dish. I did not boil the squash after this step and the result was awesome. This dish is a keeper. --------- In a medium saucepan saute a chopped onion in a dab of butter or oil. Add a minced garlic clove and some grated fresh ginger, about 1 Tbsp., and 3/4 teaspoon of ground cumin. A pinch of ground corriander is good too. Give a stir, then add 4 cups of chicken stock. Cut 3 large carrots and 1 medium potato into small chunks and add to pot. Simmer until the vegetables are tender, about 15 minutes. Puree in a blender, then return to the pot. Add salt and pepper to taste. Squeeze in the juice of an orange. Serve in bowls with a spoonful of plain yogurt or sour cream. --- crepes Blenderize or whisk: 1 c. water 1 C. milk 3 eggs 1/2 C. buckwheat flour (arrowhead) 2/3 C. white flour 1/2 t. salt 3T melted butter strain and let sit 1/2 hour, good with mushroom/ wh. wine filling! ------------- Champurrado < on_the_stove_as_we_speak > 10/10 16:00:20 Ingredients: 4 cups milk 1 cup masa harina (tortilla flour) 2 cups water 1 block Mexican Ibarra chocolate (pre-sweetened) Substitute: 125g bittersweet chocolate, 1 cup brown sugar and 1 cinnamon stick Method: Heat the milk and chocolate in a saucepan until the chocolate has dissolved. Mix the masa harina into the water gradually, to avoid lumps, then cook over low heat until the mixture thickens. Add the chocolate milk to the masa mix, simmer for a few more minutes, then serve. ------------- Celeste's Mexican Chocolate Brownies [Last updated July 11, 2000] You may also be interested in Celeste's Mississippi Cornbread or. Lazy Cook's Guacamole recipes. Mexican Sweet Chocolate is like no other. It's a mixture of sugar, cacao nibs, and cinnamon. There are at least 2 brands of Mexican sweet chocolate available in California, and I think that IBARRA Sweet Chocolate (made in Guadalajara, Jalisco, Mexico) is the absolute best. If you can't find Mexican chocolate in your area, you can get a fairly close substitute in this recipe by using 1 ounce of baking chocolate + 1 teaspoon cinnamon. But, try to find IBARRA (yellow hexagonal box with red stripes) - it's worth the search! This is a very easy recipe that makes dark and chewy brownies. Clients love them! 0.75 cup butter or margerine 3 (1-ounce) squares unsweetened chocolate 1 round disk (contains 8 wedges) of IBARRA Mexican Chocolate (or 1 square of unsweetened chocolate + 1 teaspoon cinnamon, if you must substitute) 1.75 cup sugar (2 cups sugar if you don't use Mexican chocolate) 4 eggs 1.5 cups unsifted flour 0.5 teaspoon salt 1.5 teaspoon vanilla extract (use good vanilla, not artificial vanilla) 1.75 cups coarsely chopped nuts (pecans or walnuts are very good) Preheat oven to 375 degrees F. (If you're at high altitude, preheat oven to 400 degrees F.) Grease 9"x9"x2" pan. Melt butter, unsweetened chocolate squares and Mexican chocolate in a 3 quart, heavy saucepan over low heat. Remove pan from heat and mix in the remaining ingredients in the order listed, beating well with a wooden spoon after each addition. Pour batter into greased pan and smooth it with the wooden spoon. Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. Do not overcook! Cool brownies for at least 10 minutes on a wire rack, or cool completely if you're going to store them. Cut into 16 squares. ------------------------------------- For those with extra lemons < bakerygal > 02/02 18:05:14 These are kid tested, mother approved. From Cooking Light 1999 Easy Lemon Squares Crust: 1/4 cup granulated sugar 3 T butter 1 cup AP flour Topping: 3 Large eggs 3/4 granulated sugar 2 tsp grated lemon rind 1/3 cup fresh lemon juice 3 T AP flour 1/2 tsp baking powder 1/8 tsp salt 2 tsp powdered sugar Preheat oven to 350 degrees. To prepare the crust, beat 1/4 granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until the mixture resembles coarse crumbs. Gently press mixture into bottom of an 8" square baking pan. Bake at 350 degrees for 15 minutes;cool on wire rack. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients and beat until well blended. Pour mixture over partially baked crust. Bake at 350 degrees for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top. http://forums.craigslist.org/?ID=12130337 -------------------------------------- Deep Chocolate Vegan Cake 01-APR-03 p. 72 SERVES 8—Egg- & Dairy-free A perennial favorite at Moosewood. Chocolate Cake 1 1/2 cups unbleached white flour 1/3 cup unsweetened cocoa powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup sugar 1/2 cup vegetable oil 1 cup cold water or chilled brewed coffee 2 tsp. pure vanilla extract 2 Tbs. cider vinegar Chocolate-Peanut Butter Frosting 2 oz. unsweetened chocolate 1/4 cup peanut butter 3 to 4 Tbs. water 1 tsp. pure vanilla extract 1 cup confectioners’ sugar 1. Preheat oven to 375F. Generously oil 8-inch square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper. 2. To make Chocolate Cake: Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth. 3. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan. 4. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate. 5. To make Chocolate-Peanut Butter Frosting: In heavy saucepan, melt chocolate over medium heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioners’ sugar, and add melted chocolate, mixing until blended. Spread frosting on cooled cake. -------------------------------- chocolatealmondmidnightcake < salsajen > 02/03 10:50:37 Chocolate Almond Midnight - from The Millenium Cookbook Cashew Crust: 1/3 cup unsalted cashew nuts(I used almonds) 3 Tbsp sucanat 3 Tbsp canola oil 1/2 tsp vanilla extract 1 cup all-purpose flour 1/8 tsp salt Chocolate Mousse: 2 cups (16 oz) chocolate chips 24.6 oz (2 boxes) extra-firm silken tofu (Mori-Nu) 3/4 cup sucanat 1 tsp vanilla extract 1/8 tsp sea salt Maple Almond Praline: 1/4 cup maple syrup 1 cup slivered almonds Raspberry Sauce: 2 cups fresh or 10 oz frozen raspberries, thawed 1/4 cup sucanat fresh mint leaves First, preheat the oven to 350F, and oil a 8-inch round springform pan. In a food processor, grind the cashews to a fine meal. Add sucanat, oil, and vanilla, and process again until combined. In a small bowl, mix the flour and salt together, then add the cashew mixture and mix it in (start with a spatula, end with your hands). Press the crust into the pan, and bake 20-25 minutes, or until light brown and dry. While the crust is baking, melt the chocolate chips (in a double boiler or a microwave). In a blender, combine the tofu, sucanat, vanilla, and salt. Blend until well mixed, then add melted chocolate and blend for 2 minutes, or until very smooth. Once the crust is done, lightly oil the sides of the pan and pour the mousse in. Bake for 35 minutes at 350F, then let cool for 10 minutes, then run a paring knife around the inside of the pan (to prevent sticking). Let the mousse cool to the touch, then refrigerate for at least 2 hours. Unmold just before serving. While the mousse is baking, bring the maple syrup to a boil in a saucepan, boil for a minute, then ad almonds and stir constantly until the syrup has completely crystallized and almonds appear dry. Pour the almonds on a baking sheet and let cool. Next, blend the raspberries and sucanat until smooth, and strain the seeds out. Depending on the mesh size of your strainer, you may have to strain several times to get all/most of the seeds out. To serve, cut the mousse into 12 pieces. For each slice, pool raspberry sauce on a plate, top with a slice of mousse, then top with praline and mint cut into fine chiffonade (very thin strips). Dust w/ cocoa powder if you like. FYI: it tastes great without the raspberry sauce and praline you can sub < claymonkey > 02/03 11:09:39 I might do light brown sugar for sucanot and I'd use a bit less sugar (white or brown) than the amount of sucanot called for - sucanot is not as sweet as white/brown sugar --- Black Bean, Yellow Pepper and Cumin Chili 6 tablespoons olive oil 1 12-ounce onion, coarsely chopped (about 3 cups) 1 large yellow bell pepper, chopped 1 tablespoon ground cumin 4 teaspoons minced canned chipotle chilies 3 15-ounce cans black beans, well drained 2 14 1/2-ounce cans diced tomatoes with roasted garlic 2 cups vegetable broth Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin; sauti until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil. Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes. Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired. Season chili to taste with salt and pepper. Top the chili with sour cream, grated cheddar and green onions. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.) --------------------------- Cauliflower Leek Puree < disco45 > 01/26 16:10:17 1 Head of Cauliflower 1 Large Leek 3 TB Cream Butter, Salt, Pepper to taste Chop florets and leek. Boil for about 15 minutes until very tender. Drain VERY well. Place in food processor with cream, a few pats of butter and season with salt and pepper. So good you almost forget about potatoes. ----------------------------- I've tried this and it's creamy, < mx77 > 12/17 16:23:37 cheesy goodness. It's from Saveur. SERVES 6 8 tbsp. butter 6 tbsp. flour 1/2 tsp. cayenne pepper Salt and freshly ground white pepper 3 3/4 cups hot milk 4 cups grated cheddar 1 lb. short macaroni, cooked 1/2 cup heavy cream 1/2 cup fresh bread crumbs 1. Preheat oven to 3500. Melt 6 tbsp. butter in a medium stainless-steel saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will have a raw-flour taste). Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes. 2. Combine pasta and sauce in a large bowl, and season with salt. Sprinkle 1/2 cup cheese over the bottom of a buttered 8'' x 11'' baking dish. Place one-third of the pasta in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with cheese, making three layers in all. 3. Pour cream over assembled macaroni and cheese. Melt remaining butter in a skillet. Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving. ------------------------ SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS 2 tablespoons (1/4 stick) butter 1 onion, thinly sliced 1 tablespoon golden brown sugar 1/4 teaspoon white wine vinegar 1 1/2 cups grated smoked Gouda cheese 4 10-inch-diameter flour tortillas 2 ounces sliced prosciutto, chopped 2 tablespoons (1/4 stick) butter, melted Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauti until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature. Preheat oven to 3500F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautied onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter. Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot. 6 Appetizer Servings. Bon Appitit September 1995 James H. Turner IV: Saco, Maine ------------------------- Roasted Green Beans w/garlic and pine nuts 2 Tbs olive oil 1 lb. fresh whole green beans, trimmed 1 cup thinly sliced onion 10 to 12 medium cloves garlic, peeled S and P 1 to 2 T balsamic or red wine vinegar 1 c. lightly toasted pine nuts (I use much less because of the cost) Preaheat oven to 400 degrees. Brush a large baking tray with 2 T olive oil. Spread the green beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, intermittently stirring or shaking the tray. Taste a green bean and see if it is as tender as you like it. If not, continue roasting for another 5 or 10 min. Remove from oven; transfer to a bowl. Drizzle with vinegar and possibly grind extra pepper. Serve at any temperature. From the Revised Moosewood Cookbook. --------------------- Zachary's Stuffed Pizza Active Work Time: 20 minutes Total Preparation Time: 2 hours 10 minutes Vegetarian DOUGH 1 tablespoon sugar 1 (1/4-ounce) package dry yeast 2 cups lukewarm water (105 to 115 degrees) 1/4 cup olive oil, plus more for greasing 4 to 6 cups unbleached flour, plus more for kneading * Dissolve sugar and yeast in warm water in large bowl. Let stand until bubbly, 15 minutes. Stir in oil. Stir in 4 cups flour until smooth. Stir in remaining flour as needed to make a stiff dough that's springy, not sticky. Knead on lightly floured board until smooth and elastic, 3 to 5 minutes. * Place in greased bowl. Turn dough once to coat top with oil, cover with tea towel and allow to rise in warm place until doubled in size, about 1 hour 20 minutes. TOMATO SAUCE FILLING 2 tablespoons olive oil 1 clove garlic, minced 1 (28-ounce) can crushed tomatoes with juice 1 1/2 teaspoons minced fresh oregano 1 1/2 teaspoons minced fresh basil Salt 1/4 teaspoon ground pepper * Heat olive oil in large saucepan over medium heat and saute garlic until fragrant, 1 minute. Stir in tomatoes, oregano, basil, salt to taste and pepper. Simmer over low heat until thick, 30 minutes. ASSEMBLY Flour for rolling 2 1/2 cups shredded mozzarella cheese 1/4 cup freshly grated Parmesan cheese 1/4 cup freshly grated Romano cheese * Roll 2/3 of dough on lightly floured surface to form 16-inch circle. Fit into 12-to 14-inch deep-dish pizza pan. Make sure dough is pressed against sides of pan and extends 1/4 inch over rim. * Combine mozzarella, Parmesan and Romano cheeses. Spread mixture evenly over dough. * Roll remaining 1/3 dough on lightly floured surface to form 14-inch circle. Place over filled dough. Fold bottom crust over top crust and seal. Cut off any excess dough near top rim of pan. * Pour Tomato Sauce Filling over top layer of dough. Bake at 450 degrees until crust is golden, 25 to 30 minutes. 6 to 8 servings. Each of 8 servings: 510 calories; 419 mg sodium; 27 mg cholesterol; 19 grams fat; 67 grams carbohydrates; 17 grams protein; 0.66 gram fiber. http://forums.craigslist.org/?ID=8333339 ------------------------------ Potato Leek Frittata < condimentarian > 08/08 10:07:31 Potato Leek Frittata Serves 8 as a side dish 1 small leek, washed, thinly sliced 1 tsp organic extra virgin olive oil 1/2 cup finely chopped parsley 1/4 cup grated Parmigaino-Reggiano 1/3 tsp freshly ground black pepper 4 whole eggs 8 egg whites, lightly beaten pinch of salt 3/4 lb potatoes, peeled, boiled, diced 1 TB unsalted organic butter In sauce pan, cook leek over medium heat in olive oil 3 4 minutes. Remove from heat and set aside to cool. Stir in parsley, cheese, pepper, eggs and egg whites. Add salt. Gently stir in potatoes. In an 8-inch frying pan, heat butter; add leek mixture. Cook over low heat until almost set, about 10-15 minutes. Place under preheated broiler and cook until set, about 1 minute. http://forums.craigslist.org/?ID=7995821 ------------------------------- SPANISH FRITTATA This classic egg and potato dish is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch. 3 tablespoons olive oil 1 large russet potato (about 13 ounces), peeled, thinly sliced 1 medium onion, thinly sliced 1 large red bell pepper, seeded, sliced 1 tablespoon chopped fresh thyme or 1 teaspoon dried 6 large eggs 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 2 tablespoons drained capers Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Layer half of potato, onion and bell pepper slices in skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook until potatoes and vegetables are tender, stirring and turning frequently with spatula, about 20 minutes. Sprinkle thyme over. Cool slightly. Whisk eggs in large bowl to blend. Season with salt and pepper. Add potato mixture to eggs. Wipe skillet clean. Heat 1 tablespoon oil in same skillet over medium-low heat. Pour egg mixture into skillet; sprinkle with cheese. Cover and cook until eggs are just set, about 10 minutes. Slide frittata onto platter. Sprinkle parsley and capers over. Cut into wedges and serve. Serves 4. Bon Appitit August 1994 ------------------ Potato Basil Frittata 8 tablespoons (1 stick) unsalted butter, divided 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes) 8 extra-large eggs 15 ounces ricotta cheese 3/4 pound Gruyere cheese, grated 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup chopped fresh basil leaves 1/3 cup flour 3/4 teaspoon baking powder Heat the oven to 350 degrees F. Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot. http://forums.craigslist.org/?ID=5548665 ------------------------------- Fritatta, baby. < vance_nli > 07/14 12:06:19 Here's a recipe that I use. (can't remember who posted it, though) You could sub out the chard and add the zuchinni and mushrooms. Enjoy: TROUCHIA (ONION AND CHARD FRITTATA) Actually, any kind of frittata is a great way to use up eggs. But this one is wonderful 3 tbs olive oil 1 large white onion (quarter and then slice thinly) 1 bunch chard leaves (no stems) chopped 2 tbs chopped parsley 2 tbs chopped basil 2 tbs chopped thyme 1 cup grated Gruyere 1 garlic clove 6 -8 eggs lightly beaten Salt and pepper 2 tbs fresh parmesan Heat 2 tbs of oil in medium skillet, add onion and cook over low heat until soft but not colored. Add chard and keep cooking - stir occasionally - until moisture gone and chard is tender. Season w/S&P. Mash garlic w/salt (you can chop it finely, but this is so much easier), then stir into eggs. Add herbs. Combine chard mixture w/eggs. Stir in gruyere and 1 tbs parmesan. Preheat broiler. Heat up remaining oil in skillet. When hot, add eggs and keep at medium-high for approx. 1 minute. Turn to low. Cook until eggs are set but still a little moist on top (12-16 minutes). Dust w/remaining Parmesan and broil until golden brown on top. Note: you can also just cook this until the eggs are set and save the broiling. I happen to like the parmesan crust. ------------------------------ you are right, it is tortilla Espanola < Ornellaia > 09/07 21:18:24 very easy to make, just thinly slice 2 yellow onions, and 3 yukon potatoes. Beat 8 eggs. Chop some thyme so that you have about 1 1/2 tbs of it. Blanche the potatoes, saute the onions in olive oil. Add the blanched potatoes to pan with onions, add the eggs, season with salt and pepper, add the thyme. Cook in low heat until the bottom sets, then place in a 400 degree oven to finish cooking for about 15 min. or until the top is set. ---------------- Dough ingredients... 1 1/4 cups flour, white or wheat. Tonite I used Arrowhead Mills Stone Ground Whole Wheat Flour. (I still prefer white flour pizza but I wanted to try something different). 1/2 tsp sugar 1/4 tsp salt package of yeast 1/2 cup hot water (don't skimp on the yeast or flour - get the best stuff) Making dough... Add 3/4 cup of flour, the yeast, salt and sugar to bowl. Add water and mix a bit until smooth. Add in remaining flour and mix. Knead for about 5 minutes or longer. Add a bit of olive oil to a bowl, put ball of dough in, cover w/plastic wrap, let rise for about an hour at least. I am still trying to perfect this part. I have noticed that the longer I let the dough sit, the better it tastes. A few nights ago I made a white flour pizza and let the dough rise for about 3 hours and it was outstanding. So play around here. While the dough is rising, make the pizza sauce. Sauce ingredients: 28 oz. can of crushed tomatoes. 1 or 2 cloves crushed garlic. Some basil or oregano (dried is fine) bit of salt bit of pepper Optional sauce additions: -Thinly chop and saute one onion not very long until silvery and add that to the sauce before simmering. - Can also add 2 tsp of tomato paste, but I think the sauce tastes better without it. Making sauce... Add all ingredients and bring sauce to a bubble on medium heat while stirring occasionally. Turn heat to low and let simmer, uncovered, stirring every now and then. Let simmer until you "feel" it's ready. For me that's about an hour. After the dough is ready, roll out and place on a 14" pizza pan. Lightly brush olive oil over surface and let sit for 10 minutes. Add sauce and shredded mozzarella cheese. Sprinkle a bit of dried oregano over the cheese. Other ingredients may also be added above or beneath the cheese if you so desire. Put in preheated 475 degree oven for 10-12 minutes. Yum. http://forums.craigslist.org/?ID=12483166 -- Great Cauliflower pasta sauce < foodie415 > 02/12 11:46:40 unusual but sensational. Boil the cauliflower and mash up. Saute olive oil and chopped garlic, add 6 anchoivies and mash them until they pretty much melt away mix in cauliflower and heat up and chili pepper flakes and chopped parsley stir into pasta with a cup of reserved pasta water add some parm. Great. Had it last night along with mussels in a saffron wine broth. Simple salad of leaf lettuce apples and fennel. Smashing. -------------------- ROASTED BUTTERNUT SQUASH WITH CURRY AND CORIANDER 2 tablespoons unsalted butter 2 tablespoons olive oil 1 tablespoon plus 1 teaspoon curry powder 4 pounds butternut squash, peeled and cut into 1-inch pieces (about 8 cups) 2 tablespoons minced fresh coriander In a small saucepan heat the butter with the oil, the curry powder, and salt and pepper to taste over moderately low heat, stirring, until it is melted and in a roasting pan just large enough to hold the squash in one layer toss the squash with the curry mixture until it is coated well. Roast the squash in the middle of a preheated 3750F. oven, shaking the pan occasionally, for 25 minutes, or until it is tender. Season the squash with salt and pepper, add the coriander, and toss the mixture gently. Serves 6. --- [13:21] victoria: slice up cabbage so it is in shreds [13:22] victoria: you can shred some carrot with a veggie peeler [13:22] victoria: for color/texture variation [13:22] victoria: and add baby spinach [13:22] victoria: not necessary, the cabbage is the main thing [13:22] victoria: but it looks pretty with other stuff [13:22] victoria: for dressing, 1/2 c veggie oil [13:23] victoria: 1 tbs sesame oil [13:23] victoria: ooh, yeah cilantro would be good [13:23] victoria: 1 tbs soy [13:23] victoria: 2 tbs seasoned rice vinegar [13:23] victoria: sesame or chopped peanuts as desired [13:23] victoria: i also like to add a little bit of chili garlic sauce [13:31] victoria: http://www.epicurious.com/run/recipe/view?id=104088 [13:36] victoria: ooh ooh, also add tangerine (or tangelo) sections for tart contrast [13:37] victoria: i like oranges in that "asian" dressing ---------------------------------- Potato Leek Soup It may be too warm for soup this week, but remember that Vicchysoise is traditionally served cold as well as hot. These are our last leeks and potatoes for a while, so enjoy. Carefully clean 3 leeks by cutting off the leaves, then cutting an .X. down into the stem and rinsing with water. Chop the leeks roughly, then saute in 3 T. olive oil, in a soup pot over medium heat for 15 minutes, or until lightly caramelized. Add a little broth or water if necessary, to keep them from sticking to the pan. Meanwhile, wash and dice 2 lbs. Of potatoes, then add to the leeks and saute for 3-4 minutes, until the potatoes are coated. Add 6-8 C. water or broth, depending on the consistency you want, and bring to a boil. Simmer for 30 minutes, or until the potatoes are soft. At this point, chop 1/2 stem of green garlic and add to the soup. Puree the soup in batches, adding milk or cream if you like, plus salt and pepper to taste. Serve hot or cold. --------------------------------------- Tangelo Squares Usually made with lemons, these work great with tangelos and a bit less sugar. Melt 4 oz. butter in a saucepan, then combine in a bowl with 1 C. flour and 1/4 C. confectioner.s sugar. Use a spatula or hand mixer to blend into a smooth dough. Lightly grease a 7 inch square baking pan and press the dough into it. Bake at 350 degrees for 20 minutes, until just lightly browned on top. Remove from oven. Remove the zest from 2 Tangelos, then juice to make 1/2 C. Combine the juice and zest in a bowl with 2 eggs, 3/4 C. brown sugar, and 1/2 T. baking powder. Pour this mixture over the baked crust, and bake for another 25 minutes. Allow to cool, the cut into square and dust with more confectioner.s sugar. Red Cabbage a la Linda . Here.s a tip from one subscriber to rest about what to do with red cabbage .other than making coleslaw.. Linda says she regretted cooking just half the head. Slice 1/2 a head of red cabbage, then braise in olive oil with a .touch. of balsamic vinegar. Cook for ten minutes, then season with salt, pepper, and more balsamic vinegar. Cauliflower Clam Sauce . This recipe makes enough for 2 people; it can easily be doubled. And it can easily be modified into a hearty soup with the addition of chopped kale and maybe a few potatoes. Cook 16 oz. linguine or wagonwheel pasta. Clean and finely minced 1 stem of green garlic or 1 leek, and sauti over low heat in 3 T. olive oil. Add a dash of red pepper flakes and 1 T. fresh rosemary leaves. Meanwhile, chop 1 head cauliflower into very small pieces (around 2 C.) . I do this by cutting slices across the whole head and then chopping them smaller. When the garlic softens, add the cauliflower and raise the heat.. Saute the cauliflower for 5 minutes, until it begins to brown slightly. Add 12 oz. of canned diced tomatoes, along with their liquid, and bring to a simmer. Cook for another five minutes, then add 1 small can of chopped or minced clams and their juice. Lower the heat and simmer for 2-3 minutes, then season with salt and serve. --------------------------------- DOUBLE LEMON BARS 1 1/2 cups all purpose flour 1/2 cup powdered sugar 3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature 4 eggs 1 1/2 cups sugar 1/2 cup fresh lemon juice 1 tablespoon plus 1 teaspoon all purpose flour 1 tablespoon grated lemon peel Powdered sugar Preheat oven to 3500F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature. Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool. Cut into 24 bars. Sift powdered sugar over top before serving. Makes 24. Bon Appitit July 1991 Lana Sills: North Hollywood, California --------------------- BonBon's Awesome Aspargus Penne Pasta < BourbonOrBonBons > 03/07 23:22:25 Pasta with Asparagus "BonBon didn't specify amounts, but this recipe seems easy to adjust according to how many people you're cooking for and how much of each thing you like (garlic, parmesan cheese and so on)." Ingredients: penne pasta pine nuts asparagus basil leaves garlic olive oil fresh parmesan cheese hot red pepper flakes (optional) Directions: Put a large pot of water on to boil. Lightly toast a handful of pine nuts in a small non-stick skillet, stirring constantly. Set aside in a small bowl. Add penne pasta to boiling water and cook according to package directions. Cut asparagus spears on the diagonal 1-1/2 inches long; set aside. In the skillet, saute some crushed garlic in olive oil. Have ready torn or sliced fresh basil leaves; use the whole bunch if you love it like I do. Grate up a nice pile of parmesan cheese. Warm a serving bowl in the oven. When the pasta is almost ready, add the asparagus to the water for the last minute or two. Drain quickly and place in the warm bowl. Pour on the warm olive oil. Add the pine nuts and a nice handful or two of cheese. Use lots of fresh ground pepper and some hot red pepper flakes too, if you like them. http://forums.craigslist.org/?ID=13038714 ----------------------------- CAULIFLOWER-LEEK PUREE This recipe originally accompanied Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Puree. 6 cups 1-inch pieces cauliflower 1 cup chopped leeks (white and pale green parts only) 1 cup canned chicken broth Place cauliflower in large microwave-safe bowl. Add leeks and 1 cup broth. Cover bowl with plastic wrap. Microwave on high until vegetables are very soft, about 14 minutes. Using slotted spoon, transfer vegetables to processor. Blend until smooth. Mix in cooking broth by tablespoonfuls to thin, if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, covered, in microwave before serving.) Serves 8. Bon Appetit December 1998 -------------------------------------- make okonomiyaki < eee > 01/30 12:27:07 or Japanese pancake. 1 1/2 cups flour 2 medium eggs 3/4 cup water approx. 1 cup thinly sliced cabbage 1 bunch scallions, thinly sliced on the bias now comes the 'as you like it' part of it: add whatever else you'd like to the mix. your seafood mix is a great addition - just defrost it first. other possibilities: pork belly, mochi, cheese (!), kimchi, corn, ground meat, beni shoga, whatever you have around. whisk together the flour, sugar, and water. add the scallions and cabbage; mix well. if it's too watery, add more flour; too dry, add water. mix in the seafood and whatever else you're putting in. heat up a griddle or fry pan like you're going to be making pancakes, a splash of oil. pour a pancake-sized amount of batter into the pan, fry until the bubbles stop, flip, wait, take off from heat when cooked through. eat with okonomi sauce, if you can find it, plus a sprinkle of bonito flakes and some dried nori. ----------------------------------------- Japanese Recipe Okonomiyaki (Japanese-style pizza) Photo Ingredients: * 1 cup all purpose flour * 3/4 cup soup stock (dashi) or water * 1 eggs * 1/4 of a small cabbage For Toppings: * Thinly sliced pork or beef * Squid * Shrimps/Dried shrimps(sakura-ebi) * Katsuo-bushi (dried bonito flakes) * Beni-shoga (red ginger) * Ao-nori (green seaweed) * Okonomiyaki sauce (or tonkatsu sauce) * Mayonnaise How to Cook: 1. Cut the cabbage into very thin slices. 2. Beat an egg in a bowl and add dashi soup stock or water in it. 3. Add flour in the bowl and mix well. 4. Combine sliced cabbage in the flour mixture. 5. Fry meat/squid/shrimps (your choice of toppings) in an electric cooking pan or a frying pan. 6. Pour the flour mixture over the toppings in the pan.(Make a couple pan cakes.) 7. Cook a few minutes and flip pancakes and cook for a few more minutes. 8. Put okonomiyaki sauce and mayonnaise on top of the pan cakes. 9. Sprinkle katsuobushi flakes, aonori, beni-shoga on top. *Makes 2 servings ---------------------------------------------- OSHITASHI-JAPANESE STEAMED SPINACH. *********************************** a bag of washed Spinach 1 cup of water 3 tsb sugar 2 tsb soy sauce sesame seeds (optional)white steam rice In a pot, mix water, sugar, soy sauce to boil. Just simply soak spinach in and out quickly. Sprinkle sesame seeds over top of spinach Serve with bowl of white rice on side ----------------------------------- Oshitashi Oshitashi is spinach. Americans are used to mushy, overcooked, frozen spinach that's pretty awful; the Japanese method of cooking avoids all of these, provided you follow these directions... Ingredients 1 package (10 oz.) spinach Roasted sesame seeds If you can't find roasted sesame seeds, roast them in a pan (without oil). Be careful; they tend to pop and have bits of sesame seed fluff fly all over the kitchen. Wash spinach and remove stems. In a 5 quart pot, add 1 inch of water to the bottom; bring to a boil. Add spinach a few leaves at a time. Cook only until all leaves wilt, then immediately remove from heat. Drain and rinse with cold water (again, immediately). Squeeze out remaining water; sprinkle sesame seeds on top and serve with soy sauce. ---------------------------------------- SCALLION PANCAKES 2 C. flour 4 scallions 3/4 t. salt 1 T. sesame oil 2/3 C. boiling water 4 T. oil 4 t. cold water Mix flour and salt in large bowl. Bring water to a boil. Immediately pour into bowl; mix w/ flour mixture. Add cold water, knead into a smooth dough. cover w/ a damp cloth and let sit for 15 minutes. Clean scallions. chop into very small pieces. Roll dough into a 12" long sausage; cut it in half, then roll each into a 6" x 12" thin sheet. Brush w/ sesame oil, then sprinkle w/ scallion pieces. Roll each sheet up in the jelly roll fashion into a 6" long sausage. Cut into 1" thick sections (total 12). Press ends gently to seal; flatten each section slightly, then roll into a 4" - 5" thin cake. In a wok or frying pan, heat oil; saute both sides of pancakes over medium heat until golden. Serve hot. ----------------------------------- Asian Scallion Pancakes 6 servings 3 cups unbleached flour 1 cup boiling water 1/2 cup chopped scallions (spring onions), green part only 1-1/2 teaspoons salt 3 teaspoons sesame oil (approximate) light oil (peanut, safflower, etc.) for frying Place the flour into a large mixing bowl. Pour in the boiling water while mixing with a pair of chopsticks or a wooden spoon, forming a soft dough. Knead the hot dough either in the same bowl or on a flat, lightly floured surface for about five minutes or until it is smooth. If you've removed it, return the dough to the bowl. Cover the dough with a damp towel or a piece of plastic wrap, then set aside and let rest at room temperature for at least one hour. Take the dough out of the bowl and knead it for a few more minutes on a lightly floured surface. Roll and shape the dough into a long cylinder about 1-1/2 inches in diameter. Using a sharp knife, cut the dough crosswise into six pieces. Roll each piece of dough into a circle about 4 inches in diameter. Brush about one-half teaspoon sesame oil evenly on the top surface of each piece. Sprinkle evenly with one-fourth teaspoon salt and then one-half Tablespoon of chopped scallions. Making three equal folds, roll up the dough tightly, folding in both ends, and flattening the ends of the roll with the palm of your hand. Use a rolling pin to roll it out again into a pancake about one-fourth inch thick and 5 inches in diameter. (Some of the oil and/or scallions may squirt out during the folding and rolling. Just sop up the oil and put back the scallions. :) Heat a heavy skillet coated with one-half Tablespoon oil over a low flame. When hot, put in one pancake and toast it until light brown spots appear on the bottom side, then turn over and toast the other side. Drain well on paper towels. Cut each pancake into four sections with a sharp knife and serve hot. ------------------------------------------ Hunan Onion Cake 3 cups unsifted all purpose flour 1 cup boiling water 1/4 cup cold water 6 tbsp. sesame oil 2 eggs, beaten salt 1 cup finely chopped scallion 4-6 cups vegetable oil Place flour in a bowl. Add boiling water and mix with a fork or chopsticks till cool. Add cold water and knead the dough on a lightly floured board for 10 to 15 minutes. Cover and let stand for 30 minutes. Empty dough onto a floured board and knead it again for a few minutes till very smooth and velvety. Roll dough into 10 to 18 balls about the size of small egg. On a floured board roll each ball into a round pancake 3" in diameter. Brush sesame oil on pancake and dust with flour lightly and cover with another one. Place the double round pancake on a ightly floured board and roll out with even pressure to 7 to 8" in diameter and about 1/2 thick. You want them to look like Mexican flour tortillas.) Heat an unoiled wok or a frying pan over medium heat. Bake the tortillas-like pancake; keep on turning it until cake is blistered by air pockets on one side. Turn and bake the other side the same way. Remove pancake from wok and pull the two rounds apart very carefully. Allow them to cool. To make each onion cake, brush the pancake with sesame oil and then the beaten egg, and sprinkle a pinch of salt. Then add one tbsp. of finely chopped scallion evenly on top of one pancake and cover with another one. Press the two pancakes firmly together to align them securely. Heat vegetable oil in a wok until smoking hot. Slide the cake into the wok. Turn about every 30 seconds until cake becomes golden brown and crispy. Remove from pan by tongs or chopsticks and hold it over pan vertically to let oil drip off. Cut into small pieces and serve hot. ----------------------------------------- The Fungal Saute Recipe courtesy of Alton Brown Yield: 4 servings 2 pounds cremini mushrooms, 1/4-inch sliced 2 tablespoons clarified butter Kosher salt and cracked black pepper 1 tablespoon minced shallots 1 1/2 ounces cognac 2 teaspoons fresh chopped chives In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made. Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper. -------------------------------- Squash risotto recipe for justafoodie < nichteroy > 03/17 16:15:18 The recipe was written for pumpkin but my wife sub'd butternut squash once. It made it more sweet but still very good. PUMPKIN RISOTTO -3 c Pumpkin flesh, peeled and cubed -4 Shallots, chopped -5 c Chicken-like or veggie stock -2 c Arborio rice (Japanese rice works 2) -1/2 ts Powdered saffron (optional) -1 c Dry white wine (sub. water or stock) -1 tb Fresh sage -Salt & freshly ground black Pepper Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking, saute shallots in a little white wine, water or stock. In a seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 c stock stirring constantly. After that is absorbed, add the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistensy and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. Serve with white wine and crusty Italian bread. Add 1/4 c grated parmesan if you want. The SO did and it was great. --------------------------------- stock for vegetarian french onion soup 3/15/2004 2:39 PM 1 oz. dried porcini mushrooms 1 cup hot water 1 1/2 tablespoons olive oil 1 onion, chopped 4 oz. fresh crimini mushrooms, chopped 2 carrots, chopped 2 stalks celery, chopped 1/2 cup leek greens, chopped 6 branches thyme 2 bay leaves 6 branches parsley 3 sage leaves 2 cloves garlic, chopped 1 teaspoon salt 9 cups water Reconstitute dried mushrooms in hot water. Heat oil in a soup pot, add onion, and cook it until it has caramelized, being careful not to allow it to burn. Add remaining ingredients, including reconstituted mushrooms, bring to a boil, and then simmer for 45 minutes. Strain and use, or reduce further to intensify flavor. --------------------------------------- Incanto's Shaved Artichoke, Arugula & Parmesan Salad Note that you need a mandoline, V-slicer or other manual slicing device to shave the raw artichokes thinly enough for this salad. INGREDIENTS: Juice of 1/2 lemon 2 large artichokes 1 tablespoon fresh lemon juice 1 small garlic clove, minced to a paste with salt 3 tablespoons extra virgin olive oil Freshly ground pepper 1/3 pound baby arugula Chunk of Parmigiano Reggiano cheese INSTRUCTIONS: Fill a large bowl with cold water and add the juice of the 1/2 lemon. Pull back the outer leaves of each artichoke until they break at the base. Continue removing leaves until you reach the innermost yellow leaves with prickly tips. (Reserve the meaty outer leaves for steaming the next day.) Cut across the artichoke just above the base and cut off all but 1 inch of the stem. Using a melon baller or spoon, scoop out the fibrous choke. Using a paring knife, trim the stem of its outer layer, then trim the base, removing any dark green bits. Halve the artichoke bottoms and place in the lemon water. Combine the lemon juice and garlic in a large bowl. Gradually whisk in the olive oil. Add several grinds of black pepper and more salt to taste. Remove the artichokes from the lemon water and, using a mandoline or other slicer, shave them thinly. Add the shaved artichokes to the dressing immediately and toss to coat. Add the arugula to the bowl. Using a vegetable peeler, shave curls of cheese directly into the salad, using as much cheese as you like, then toss again gently. Taste and adjust the seasoning. Serve immediately. Serves 4 PER SERVING: 145 calories, 4 g protein, 10 g carbohydrate, 11 g fat (2 g saturated), 0 cholesterol, 86 mg sodium, 5 g fiber. --------------------------------- Recipe for delicious braised leeks. < Penny_from_heaven > 03/27 12:48:46 I think you could probably cut up the carrots and add them to the pan with the leeks, although I've never tried this. 6 leeks 2 tablespoons olive oil 2 cups chicken stock, or vegetable stock 1 teaspoon thyme, fresh 1 teaspoon lemon zest 2 tablespoons lemon juice salt and pepper Cut off all but 2 inches of green leaves of leeks and put aside for vegetable stock. Split leeks in two lengthwise. Rinse very well in several changes of water, separating leaves to release any dirt. Drain thoroughly and chop crosswise into 1/2 inch pieces, discarding roots. Heat a large nonreactive frying pan over medium hugh heat til a drop of water dances in the pan. Add olive oil and chopped leeks and saute till leeks brown at edges. Add chicken stock and thyme and turn heat to medium. Cook until leeks soften and are fairly dry, adding a little water if necessary. Remove from heat, add zest and juice and adjust salt and pepper. Can be served at room temperature. These come out very sweet and delicious, with the sharpness of the lemon juice a nice contrast. ------- claymonkey: Basil Lime Sorbet < bruingrl > 03/31 08:57:54 Here's Nigella Lawson's recipe for Basil Lime Sorbet from her column in the NY Times I think .. The recipe is somewhat general like her recipes usually are, but it worked out well for me .. It makes for a very refreshing end to a heavier meal. Basil and Lime Sorbet 1 wineglass water (about 5 ounces) 1 wineglass sugar (equal in weight to the water) 5 to 6 limes, zested 1 glass lime juice 1 very large bunch basil, pounded to a puree Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own. ------------------------------- amazing waffles < AnchoHungry > 03/31 13:17:24 I have made these a few times now and hands down-the best waffles I have ever made. They are so light and crispy, and for me its great to make the night before and wake up to fresh waffles. RAISED WAFFLES _Adapted from "lost recipes" by Marion Cunningham 1/2 cup warm water 2 1/4 tsp yeast (one package dry yeast) 2 cups milk, warmed 1/2 cup butter, melted 1 tsp salt 1tsp sugar 2 cups all-purpose flour 2 eggs 1/4 tsp baking soda 1. choose a large mixing bowl because the batter will double in bulk as it rises. Put the water in the mixing bowl and sprinkle in the yeast. Let stand for 5 minutes. Whisk in the milk, butter, salt, sugar and flour and beat until smooth. cover the bowl with plastic wrap and let stand overnight. 2. Preheat the waffle iron. Just before cooking the waffles, beat the eggs and baking soda into the batter. (the batter will be thin) Pour 1/2 to 3/4 cup batter into the waffle iron. bkae until waffles are crisp and golden brown. Extra batter will keep for several days in the refrigerator. http://forums.craigslist.org/?ID=13733725 ------------------------------------------- CUCUMBER ROUNDS WITH SMOKED SALMON MOUSSE Source: Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods by Martha Stewart Yield: 40 servings * 2 seedless English cucumbers SMOKED SALMON MOUSSE: * 8 ounces cream cheese, room temperature * 2 ounces smoked salmon * lemon juice * 2 tablespoons heavy cream, to 3 tbsp. * white pepper, to taste GARNISH: * watercress leaf, optional Combine the mousse ingredients in the bowl of a food processor and blend until the mixture is smooth. Chill at least 30 minutes. Cut each cucumber crosswise into approximately 20 slices, each slightly less than 1/4- inch thick. Cucumbers can also be peeled, striated with fork tines, or cut into decorative shapes with biscuit cutters. Assemble hors d'oeuvres no more than an hour before serving by softening the mousse with a wooden spoon and putting it in a pastry bag with a leaf tip. Pipe mousse on top of each cucumber slice, and garnish with a small watercress leaf. NOTE: If you prefer, you can slice the cucumbers a bit thicker than 1/4- inch and make a small hollow for the filling in the center of the slice with a melon-ball scoop. ------------------- I haven't had these yet, < shermie > 04/02 12:41:48 but my sister, who supplied the recipe, says they're extremely divine. Martha Stewart's "The Ultimate Brownies" 1 cup unsalted butter at room temp plus more for pan 1 2/3 sifted all purpose flour plus more for pan 8 ounces unsweetened chocolate, chopped 8 large eggs 2 teaspoons vanilla extract 3 1/4 sugar 1/4 teaspoon salt 7 ounces semisweet chocolate ,cut into chunks ( 1 1/4 cups) Heat oven to 425 degrees. Butter a 9 x 13 glass baking dish and line with parchment paper. Butter and flour then set aside. Place unsweetened chocolate and butter in a pot of a double boiler and melt over barely simmering water, stirring occasionally. Remove from heat and set aside. In the bowl of an electric mixer, fitted with the whisk attachment, combine eggs, vanilla and sugar. Beat on high for 10 minutes then reduce to low speed and add chocolate, blending to combine.Add salt to flour and add in gradually to combine. Fold in the chocolate chunks. Pour into the baking dish and bake about 25 - 30 minutes.. until they start pulling away from the sides. Cool in dish on wire rack then cut into 24 squares. If it was me, I'd add some chopped walnuts. http://forums.craigslist.org/?ID=13802470 -------------------------------------------------------------- Spring Risotto Asparagus and peas are often highlighted with lightly flavored dishes that let them shine. The addition of our late winter escarole gives this dish a little bite and a vegetable that soaks up flavor. Remember to take care in washing the escarole, which has been through a long, muddy winter. The asparagus can be roasted separately from the peas and escarole, if you prefer. Clean and dice 2 leeks. Drop the greens in 6 C. salted water along with 3-4 dried wild mushrooms, and bring to a boil, then simmer. Saute the white parts over low heat in 3 T. melted butter. Cook until very soft, 10-15 minutes. Raise the heat and add 1 1/2 C. Arborio rice. Lightly toast the rice, then add 1 C. white wine and simmer until absorbed. Add the leek broth 1/2 C. at a time, stirring into the risotto until absorbed. Repeat until all the broth is gone, or until the risotto reaches a creamy, thick consistency. Add 3/4 C. parmesan cheese and stir to combine. In another pan, heat 1 T. olive oil and 3 T. minced garlic. Add 2 C. washed, chopped escarole and 1 bunch of trimmed asparagus cut into 1 inch pieces. Stir well, then cover and cook for 5 minutes. Uncover and add 1 C. trimmed snap peas cut in halves. Stir to combine and cook 1 minute, then add the juice of 1 lemon, cover and allow to steam for 3 minutes. Season with salt and pepper. You can stir the vegetables into the risotto, or serve them on top of it. ------------------------------------------------------- Porcini, Caramelized Onion and Sage Risotto The earthiness of Italy.s beloved dried porcini mushrooms, the sweetness of onions and the sharp perfume of sage add up to a classic first course. Other dried mushrooms may be substituted for the porcini. Ingredients: 3/4 oz. dried porcini mushrooms 1 cup hot water 5 1/2 cups chicken or vegetable stock, or canned broth 2 Tbs. unsalted butter 2 Tbs. olive oil 2 onions, quartered lengthwise and sliced crosswise 2 cups arborio or medium-grain rice 3/4 cup dry white wine 1 Tbs. finely chopped fresh sage or 1 tsp. dried 1 1/2 cups freshly grated Parmesan cheese Salt and freshly ground pepper, to taste Fresh sage leaves Directions: In a small bowl, combine the mushrooms and hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid, and chop the mushrooms. In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot. In a heavy medium saucepan over medium-high heat, melt the butter with the olive oil and sauti the onions, stirring frequently, until brown, about 10 minutes. To the onions, add the rice and mushrooms and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add the chopped sage, reserved mushroom soaking liquid (discarding any sediment at the bottom) and 3/4 cup of the broth. Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes more. Add the Parmesan cheese and season with salt and pepper. Stir to mix well. To serve, spoon the risotto into a shallow serving bowl. Garnish with the sage leaves. Serves 6. Adapted from Williams-Sonoma Pasta Collection, Risotto, by Kristine Kidd (Time-Life Books, 1992). ------------------------------------- I learned to make porcini risotto from < justafoodie > 02/22 17:03:22 an Italian born and raised in porcini country (Borgo Val di Taro) between La Spezia and Parma. This is what he did: Saute a small yellow onion that has been finely diced in evoo, then add crumpled dried porcini and saute a bit longer. Tea was right, you can let them hydrate right there in the risotto. Add two cups arborio rice to the saute and cook until they look a little whiter (you're heating just short of toasting)then add 1 cup dry white wine and stir until absorbed. Add heated stock, a cupfull at a time until stock is absorbed (I usually just get lazy and buy a large can of Swanson's chicken broth and don't even bother preheating it). When the rice has absorbed all the stock, add 1 cup grated parmigiano reggiano or grana padana. Check to see that the rice is not too al dente, if it is, add water or even more wine. Buon appetito! http://forums.craigslist.org/?ID=12642268 ------------------------------------------------------------- Oatmeal Pecan Chocolate Chunk Cookies Makes 22 five-inch cookies You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate. 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed light-brown sugar 1 cup granulated sugar 1 tablespoon pure vanilla extract 3 tablespoons milk 2 large eggs 3 cups old-fashioned rolled oats 12 ounces semisweet chocolatechopped into 1/2 inch chunks 1 1/3 cups coarsely chopped (5 ounces) pecans 1. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside. 2. In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight. 3. Heat oven to 3500. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down 4. Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days. Photograph by: Maria Robledo ------------------------------------- FRESH GINGER CAKE This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses and flatters me) that I sometimes think I'm responsible for too much of a good thing. Then I order it, taste it, and decide not to worry: This simple cake is wonderful. 4 ounces fresh ginger 1 cup mild molasses 1 cup sugar 1 cup vegetable oil, preferably peanut 2 1/2 cups flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1 cup water 2 teaspoons baking soda 2 eggs, at room temperature Position the oven rack in the center of the oven. Preheat the oven to 3500F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper. Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper. Serves 10-12. -------------------------------------------- 10-12 servings This recipe is adapted from the excellent recipe that we made almost weekly at Chez Panisse. Recently I was fortunate to dine at Gramercy Tavern in New York City, where I met pastry chef Claudia Fleming, who is working on a book of her own desserts. Although those vertical fantasy desserts appear at just about every trendy restaurant, Claudia bucks the trend by creating desserts that are fantasies of flavors and textures. I had a great Rhubarb and Strawberry Soup, and tiny tastes of other desserts, ending up with a plate of exquisite hand-dipped chocolates. The bar area of the restaurant features a more casual menu with desserts and one of the most popular is Lindsey's Almond Cake. So now that summer fruits are cascading upon us; plums, peaches, cherries and berries, this Almond Cake should become a part of your repertoire as it has become part of mine. I strongly recommend getting the almond paste from Kitchen Glamor (http://www.kitchenglamor.com) which is made in Brooklyn by American Almond Products. It's better than what you can get in the supermarket, although most grocers do carry almond paste in the baking aisle. The Odense brand, which comes in a foil-wrapped tube, is reliably good. This cake is particularly tasty with the Plum and Raspberry Compote or the warm Blueberry Compote from Room For Dessert. Or try slicing some ripe, juicy peaches or nectarines, tossing them with a sprinkle of sugar and a few drops of kirsch and serving them alongside. For a speedy crhme anglaise (if you want to cheat), melt down some good-quality vanilla ice cream in the refrigerator and serve it as a sauce! 1 1/3 cups granulated sugar 3/4 cup almond paste (not marzipan) 10 ounces unsalted butter, at room temperature 6 large eggs, at room temperature 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1. Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess. 2. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3. Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla. 4. Mix together the flour, baking soda and salt with a whisk. Stir the dry ingredients into the batter until just incorporated. 5. Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a but longer due to the variation in different brands of almond paste. Cool the cake on a rack before serving. This cake is extremely moist and will keep well for up to a week if well-wrapped. --------------------------------------- Savory bread pudding pseudo recipe < Ornellaia > 11/20 16:08:26 I have never methodically measured ingredients on this one and have just made it by "look and feel" Therefore the quantities are approximations. Ingredients: 6 cups of brioche or sweet baguette (crust removed) cut into 1 inch cubes. Make sure that the bread is either a couple of days old or dry it out in a 200 degree oven for 1 hour or so. 2 cups of heavy cream 1 cup of milk 2 eggs 1 1/2 cup of diced leeks (white and light green only) 1 1/2 lb of mushrooms (if you are in a fancy mood chanterelles are incredible, otherwise use a mix of oyster, crimini, shitake, etc) 1 cup of grated gruyere 1/2 cup of white wine 4 tbs of butter 1 tbs of choped fresh thyme 2 tsp of salt or more or less to taste 3 tsp of black pepper or more to taste Heat up a pan and add 3 tbs of the butter. Add the mushrooms and half the salt and let all water leach out and keep sauteeing until they brown a bit. Add the leaks and cook till they begin to soften. Add the white wine and reduce almost entirely. Let this mushroom leak base cool down to room temp. Beat the eggs and mix in the milk and heavy cream. This is basically a custard base. Season this custard with thyme, salt and pepper. Butter a casserole dish and place the cubed bread in it. Add the mushroom-leak base and the gruyere cheese and mix well. Pour the custard over it and make sure it is evenly distributed with the other ingredients. You may have to mix them around. Bake in a 300 degree oven for about 40 minutes or until a toothpick comes out clean. The top and bottom should be a bit brown, but the center should be soft and somewhat creamy, like really good bread pudding. -------------------------------------------- another I have made and really like < tea > 03/06 13:12:28 Savory Goat Cheese and Tomato Bread Pudding: (Recipe courtesy of Tori Ritchie) FoodTV 2 tablespoons unsalted butter, at room temperature 12 slices good-quality white sandwich bread, crusts trimmed off (about 8 ounces total) 5 ounces goat cheese, crumbled, or 6 ounces crumbled feta cheese 8 ounces (1 pint basket) red or yellow cherry tomatoes, stemmed, and cut in half if large 6 eggs 2 cups milk 3 tablespoons prepared pesto 1/4 cup freshly grated Parmesan or aged Asiago cheese Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan. Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up. In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight. To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes. http://forums.craigslist.org/?ID=13018387 --------------------------------------------------------- strata! < evey > 11/14 07:18:16 It's a savory bread pudding, and its PERFECT for what you need...in fact, you SHOULD make it the night before and regrigerate it to let all the flavors soak in. They do have eggs and cheese in them, but I made a low-cholesterol version for my mom recently (with Egg Beaters and low-fat swiss), and it wasn't bad. Some of my favorite combos are: -foccacia, tomatoes, basil and goat cheese -wheat bread, asparagus, swiss, and sage -sourdough, cheddar, tomatoes, scallions, and basil... Basically, you tear/cube the bread (any kind you want!) and spread some of it in the bottom of a casserole dish. Then, layer on the veggies and herbs, then the cheese. Repeat this step once or twice more. At the end, you pour one about 6 beaten eggs (but, as I said before, egg beaters work!), cover and refrigerate. The next morning, pop that baby in the oven for about 30-40 minutes at 350, or until the cheese is melty and and the eggs are set. I like to serve it with a nice little salad, with a vinagrette. Totally filling, delicious, and you can control the cholesterol. Have fun! http://forums.craigslist.org/?ID=10313048 ---------------------- bos strata? It's like a savory bread pudding < easytomake > 2003-10-28 13:36:35 Tear bread into cubes and put in casserole dish. Add spinach, spices, cheese and whatever else you like. Mix eggs with some milk/cream and pour over dish. Put in fridge for a few hours or overnight, and bake at about 350 for 20 minutes. -------------------------------- Strata recipe < brunch_OP > 09/29 11:06:44 I actually don't have a recipe for the stratas I made...I took a strata recipe that I found in a cookbook (spinach and cheese), and modified it for my tastes... Basically, you grease/spray a square baking dish, and arrange a layer of torn/cut bread. Lay whatever veggies you want on top of this (I did thin tomato slices for one, and steamed asparagus, caramelized onions, and sauteed mushrooms on the other), then sprinkle THAT layer with some fresh grated cheese...use as much or as little for your tastes...then repeat the process, so you have 2 sets of the layers. Next, whisk 6 large eggs (or egg-substitute equivalent) with some salt and pepper, and whatever herbs you want. I used lots of fresh basil in the tomato/cheddar one, and some thyme in the asparagus one. Pour the egg mixture over the bread/cheese/veggies and let it sit in the fridge for a while, anywhere from 30 min to overnight (this is why it's great to make for company...the longer it sits, the tastier it is!) When you're ready, pop it in the oven at 350 for about 45 mintues, or until you can insert a fork in the middle and it comes out clean. Hope that helps! It's great to get really creative with...I saw another recipe that was with tomatoes, goat cheese, and foccacia bread that looked amazing! I think I might try that next weekend. ----------------------------------- Spinach & Goat Cheese Strata Serves 4 Stratas, traditional American layered casseroles, are appealing to cook and diner alike: Their preparation is relatively undemanding and the results are rewarding. Stratas are comforting, filling and even, on occasion, pretty 8 slices (1 ounce each) day-old white bread 2 tsp Whole Foods Organic Extra Virgin Olive Oil 3 TB minced scallions 2 garlic cloves, minced 2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry 1 tsp sugar 1/4 tsp salt 1/8 tsp nutmeg 1/8 tsp black pepper 2 whole eggs 4 egg whites 1/2 cup skim milk 4 oz soft goat cheese, crumbled Prep Time: 45 minutes Spray 7" x 11" baking dish with nonstick cooking spray. Lay half of bread slices in prepared dish and set aside. In large nonstick skillet, heat oil over medium heat. Add scallions and garlic, and cook, stirring frequently, until scallions have softened, about 2 minutes. Stir in spinach, sprinkle with sugar, salt, nutmeg and pepper, and continue cooking until spinach has softened and is heated through, about 4 minutes. Remove from heat. Spoon half of spinach mixture over bread in baking dish. In medium bowl, whisk together whole eggs, egg whites and milk. Pour half of this mixture over spinach layer. Sprinkle with half of cheese. Top with remaining bread, spinach, egg mixture and cheese. Let sit 30 minutes. Preheat oven to 3500F. Bake strata 30 minutes, or until golden, puffy and set. Let stand 10 minutes before serving. http://forums.craigslist.org/?ID=9344642 --------------------------------------------- i loooove this recipe-- it makes < dangermomo > 04/11 01:01:23 my vegan friends verrrrry happy! notes: the cake can also be made in two 8 or 9 inch cake pans that are very well greased, floured, and/or lined with parchment. mix the ingredients in a bowl and pour into the cake pans. it is important to use cake flour in this recipe, though you can fudge the proportions of cake flour to ap flour a little bit if you need to. 2 1/4 cups cake flour 1 1/4 cups all-purpose flour 1 3/4 cups white sugar 1/2 cup poppy seeds 1 teaspoon salt 2 teaspoons baking soda 3/4 cup vegetable oil 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract 2 teaspoons lemon extract 1 TB grated lemon zest 2 cups cold water preheat oven to 350F sift flours, sugar, salt, soda, and poppy seed intoJJa 9 x 13 inch ungreased cake pan (preferably pyrex). make a long well through the dry ingredients. pour oil, vinegar, extracts and lemon zest into the well. pour water into the pan and stir until well combined (it is helpful to use a fork). batter will be on the runny side. bake for 30 to 40 Jminutes or until tooth pick inserted comes out clean. take care not to overcook. cool on wire racks before removing. as for the frosting, you should be able to substitute any vegan margarine in a buttercream recipe. if the recipe calls for salt, leave it out because there will likely already be some in the margarine. if the frosting is for the cake, would it be an option to make a lemon glaze? just mix some powdered sugar with enough fresh lemon juice to get the consistency you want to drizzle over the cake. for a couple of cups of powdered sugar you will probably need the juice of about one lemon. http://forums.craigslist.org/?ID=14032234 --------------------------- Gingerbread Cake < Anne_sf > 04/15 22:14:45 This is a wonderful version from the Fog City Diner. It is simple like a carrot cake. You can serve it alone, dusted with powdered sugar or with a lemon glaze, or be more elaborate with the applesauce (can do ahead). All simple. Gingerbread Recipe By : Fog City Diner. Cindy Pawlcyn, Berkeley, Ca, 1993. 3 cups flour 1/2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 teaspoons baking soda 1 1/2 cups boiling water 1/2 cup unsalted butter 1 cup sugar 1 cup molasses 2 Tablespoons grated ginger 2 eggs Lemon Glaze 1 cup powdered sugar -- sifted 2 Tablespoons lemon juice Applesauce 4 apples -- 1/2-inch dice 1/4 cup sugar 1 lemon -- juiced 1 1-inch length vanilla bean (or just use a few drops of vanilla if you don't want to splurge. Preheat oven to 325 degrees F. Butter and flour a 9x13 inch baking pan. Sift the flour, baking powder, spices, and salt into a bowl. Dissolve the baking soda in the boiling water. Using the paddle attachment on a mixer, cream the butter and sugar together until light and fluffy. Beat in the molasses and ginger, and scrape down the sides of the bowl. With the mixer set to a slow speed, add the dry ingredients alternately with the baking soda water, about one-third of each at a time, scraping down the sides of the bowl. Mix in the eggs thoroughly, continuing to scrape down the sides of the bowl. The batter will be thin, but don't worry about it. Pour the batter into the prepared baking pan and bake 25 to 30 minutes or until a toothpick comes out clean. Cool in the pan. Lemon Glaze: Dissolve the powdered sugar in the lemon juice. Drizzle over the warm gingerbread. Applesauce: In a medium-sized pot, heat apples, sugar and lemon juice. Split the vanilla bean pod in half scraping the seeds into the pan, and drop in pod. Cover, and cook over low heat until the apples are tender, about 10 to 15 minutes. Scrape the pod out again and remove. - - - - - - - - - - - - - - - - - - NOTES : This is very good plain as well as with the glaze and the tart applesauce. --------------------------- http://www.cooks.com/rec/doc/0,183,159184-251193,00.html FLOATING ISLAND PUNCH 1/2 c. sugar 1 c. water 1 (6 oz.) can frozen lemon juice 3 (6 oz.) cans frozen orange juice 1 qt. Ginger Ale 1 qt. water (sparkling) or white grape juice 4 oz. bottle maraschino cherries and juice 1 orange, sliced thin 1 pt. of orange or lemon sherbet Ice cubes Heat sugar and water until sugar dissolves; cool. Combine fruit juices, Ginger ale, sparkling water (or white grape juice), and fruit. Add syrup. Pour in punch bowl. Add ice cubes. Drop in sherbet by spoonfuls or in small balls using an ice cream dipper. 20-25 servings. ---------------------------- LIME SHERBET PUNCH 1 (2 liter) Sprite 1 qt. ginger ale 1 qt. lime sherbet 1 lemon 1 lime Pour Sprite in punch bowl. Right before serving, pour in ginger ale and put in sherbet. Cut lemon and lime lengthwise, then cross wise in slices and arrange around the rim of punch bowl. -------------------------- Raspberry Sherbet Punch 1/2 gallon Raspberry Sherbet 2 liters of Ginger Ale 1 33 oz can of pineapple juice Combine all together and serve add frozen raspberries? canned pineapples? maybe mint leaves? decrease sherbet if too sweet. or try to find unsweetened pineapple juice. --------------------------------------- VANISHING OATMEAL RAISIN COOKIES Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Margarine or butter -- softened 1 c Brown sugar, firmly packed 1/2 c Granulated sugar 2 Eggs 1 t Vanilla 1 1/2 c All-purpose flour 1 t Baking soda 1 t Ground cinnamon 1/2 ts Salt (optional) 3 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 c Sun-Maid(R) Raisins Heat oven to 350 F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour; baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Nutrition Information (1 cookie): * Calories 100 * Fat 4g * Sodium 75mg * Dietary Fiber 1g VARIATIONS o Stir in 1 cup chopped nuts o Substitute 1 cup semisweet chocolate pieces or candy coated chocolate pieces for raisins; omit cinnamon o Substitute 1 cup diced mixed fruit for raisins Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side of one cookie; top with second cookie. Wrap securely; freeze. Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ------------------------------------ Here is the perfect brownie recipe, according to me (and my sister-in-law) Note: If you can smell the brownies baking--it's time to take them out of the oven! That smell tells you the delicate cocoa flavor is evaporating into the air and out of the brownies... Perfect Brownies 1/2 cup butter (one stick) 3/4 cup flour 1/4 teasp salt 1 cup sugar 2 eggs 6 T cocoa 2 T oil 2 t vanilla Preheat oven to 350. Grease or line an 8 inch square backing dish with parchment paper. Beat sugar and butter until creamy then gradually add the eggs, beating until the mixture is smooth and fluffly. Add the cocoa, vanilla and oil. Then add the flour (with salt mixed in) in 2 or 3 parts, mixing well after each addition. Pour batter into pan and bake for about 20 minutes. Let cool 10 minutes before slicing. Makes 16 small brownies or 12 big ones. Enjoy! ----------------------------------------- The Best Brownies on Earth < fooder > 04/30 19:41:28 I am finally home and online so I thought I would share with you all my *perfect* brownie recipe. I have perfected it over the years and I swear to you I could eat the entire batch in one sitting if I allowed it. I would only share it with you, my fellow foodies. Fooder's Brownies (I usually 1/2 the recipe to fit in a 9x12" baking pan). 1 Pound Unsalted Butter 1 Pound Semi Sweet Chocolate Chips 12 ounces Semi Sweet Chocolate Chips 6 ounces bitter chcoclate 6 extra large eggs 4 tbs instant espresso powder 2 tbs vanilla extract 2-1/4 cups sugar 1-1/4 cups flour 1 tbs. baking powder 1 tsp salt Preheat oven to 350. Melt butter, 1 pound chocolate chips, and bitter chocolate over simmering water until melted. Allow to cool. Mis together eggs, coffee, valilla and sugar with electric mixer until mixed. Add melted chocolate mixture and stir to mix. Cool to room temperature. Add 1 cup of the flour, baking powder and salt. Toss remaining chocolate chips (12 ounces) in 1/4 cup of flour, add to mixture. Bake in a 9x12" pan for 20 minutes. Rattle pan to loosen sides. Then bake another 15 minutes until top is hardened. If you do not half the recipe, then you may need to bake 10 more minutes to accomodate the thicker brownies. Cool completely before cutting. These brownies are very rich and very gooey. ENJOY! http://forums.craigslist.org/?ID=6025412 --------------------------- Always. What type do you want? < romatomato > 04/27 12:10:27 My easy tomato sauce, make while pasta is cooking. Fry some crushed garlic in olive oil in a saute or frying pan. When golden brown add a can of whole, peeled San Marzano tomatoes, juices and all. Simmer until juices are reduced by about a 1/3, crushing the tomatoes as you go. Sauce will be chunky. Salt and pepper to taste. Add a handful of whole basil leaves (you don't even have to chop them). Toss with 1 lb. drained, cooked pasta. Add grated pecorino romano or parmigiano. You can add some chopped onion and/or a whole dried chili or two to fry along with the garlic if you want. -------------------------------- This very simple and very good < cuzzinbob > 04/27 12:23:17 Ideally you want to use fresh tomatoes but canned chopped in their juice are fine also. Sautee 4-6 cloves of finely chopped garlic in a liberal amount of good fruity olive oil at low heat for about 10-15 mins. The key is to cook the garlic slowly W/out browning it. Once the garlic has softened sufficiently turn up the fire to med high sprnkle in some dried red hot pepper flakes and approx 1-1/2C of dry white wine such as Sauv Blanc. Note heavily oaked wines like chard are not rec for this sauce. Reduce wine garlic mixture by at least 1/2 reduce heat to med add the tomaotes and cook until it takes on a nice glossy sheen. A sprinkle of fresh parsely works well but is not necessary. Serve over thin spaghetti or capellini. The simplicity of the sauce is the key so don't overwhelm it with too much grated cheese. Mangia! NB if using fersh toms, approx 3lb. Canned toms 2 12-16 cans. Should yield enough sauce for 4 generous servings of pasta. ---------------------- (fava beans) treat gently when young and fresh < Ornellaia > 04/19 21:42:22 You have to peel them twice: 1) First remove the thick outer pod 2) Place them in boiling water for just under 1 minute to soften the skin of the bean and then place is pleanty of ice water so that they don't cook. At this point, you can pinch one end off and press the bright green bean out. Once you have your doubly peeled beans, I recommend either of two recipes: 1) Saute them quicly in olive oil, add salt and pepper to taste, a bit of mint, and shaving of parmesan. 2) Place the beans in the food processor with 1/4 clove of garlic, salt, pepper and olive oil and process until you have a puree. Serve with crostini and a shaving of parmesan. http://forums.craigslist.org/?ID=14285654 You need to to a double peel < Ornellaia > 03/31 16:38:35 well you could eat the second peel but it is touch and puckering. First take the beans out of the pod, then place in boiling water for about 30 seconds, drain them, and place in a bowl with water and ice. Once they are cool, pinch the top off the outer skin and squeeze the bottom to release a bright green bean. It is time consuming and the yield is low, but so worth it. Once you have your peeled blanched beans, you can sautee them in olive oil with some mint or place them in the food processor with some olive oil, touch of garlic, mint and salt. Process until you have a paste and serve with toasted baguette slices and shavings of parmesan. They are also excellent combined with other spring produce such as asparagus and peas to extend them, e.g. a pasta with sauteed asparagus, fava beans, peas, and mint. for an appetizer... < AnchoHungry > 03/31 16:33:28 they are great boiled, drained and processed with evoo, mint, lemon juice, s+p to taste, spread on crostini and shave some parmesean on top and an extra grind of pepper, simple but yum. On subject: I am sure they would be good in your saute Time consuming but easy < Ornellaia > 04/25 11:35:10 Shuck and peel 3 lbs of favas in the pod. Remove beans from the pod first. Place beans in boiling water for 20-30 seconds [any more and your beans will be pasty and bitter]. Immediately place beans in bowl of ice water to stop cooking. Peel the grey outer skin by pinching off a piece of the top and squeezing the bottom. You will get about 1 cup of peeled beens. Place beens in food processor with 1/2 clove of garlic. [Less garlic is better in this recipe since the flavor of the beans are very delicate.] Add some salt to taste. Add about 4 large mint leaves. Pulse a few times until you get an unveven puree. Add some top quality extra virgin olive oil, about 3 tbs, and some black pepper. Slice some crusty bread and toast. Rub the edges of the toasted bread with a garlic clove. Spread the puree on top. Add some parmesan shavings. Serve. This gets my vote (Fava Bean Sauce) < sauceyyyy > 08/21 16:36:25 Pasta with Fresh Fava Bean Sauce This is a version of a sauce I learned while visiting my mother's hometown in Calabria. When I asked what was in it, the reply was a shrug. No one understood why I was curious about a sauce of fava beans, pasta water, and salt. Recipe from Tra Vigne Cookbook (Serves 4) 2 tablespoons extra virgin olive oil 1-1/2 teaspoons minced garlic 1 tablespoon finely chopped fresh oregano 1-1/2 cups Chicken Stock or canned low-salt chicken broth Gray salt and freshly ground pepper 2 cups cooked, peeled fava beans 3/4 pound dried fettuccine 4 oz piece pecorino cheese or Parmesan cheese Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and sauti briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors, about 3 minutes. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table. Now's the time to use our extra virgin olive oil, or any other high quality olive oil to drizzle over the pasta. I like serving pasta in a warm ceramic bowl. Just before serving, ladle a little hot pasta water into the bowl for a couple minutes to warm it up. Drain the water before filling the bowl with the pasta. ------ GRAPEFRUIT-MINT SORBET one of the best refreshing tasty sorbets served between courses and does not require an ice cream maker 1/2 cup sugar 1/2 cup water 1/2 cup fresh mint leaves and stems 1/2 cup fresh grapefruit juice (pink or green) fresh mint sprigs for garnish In a saucepan, combine sugar, water, mint leaves and stems; bring to a boil, lower heat and simmer for 5 minutes; remove from heat, cover and let cool. Pour grapefruit juice and cooled mint mixture into a blender or food processor and blend well. Strain and transfer mixture to a shallow pan, cover and freeze until firm. Transfer frozen mixture to a blender or food processor again and blend well. Freeze again in the shallow pan. When ready to serve, use a melon baller and place 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve. --------------------- Almond Paste recipe for jfw < RedHotSexBomb > 04/29 11:42:50 Sorry I spaced on this for sooooo long. Anyhow, it's REALLY simple. This is my version of what I do: 1 lb confectioner's sugar 1 lb blanched almonds 3 egg whites 1 tsp. almond extract 1 tsp. vanilla extract Blend almonds and sugar together in a food processor until it becomes almond meal texture. Add eggs and extracts and blend until it forms a soft ball. I store this in an airtight ziplock bag in the freezer and use it as I need it. It lasts about 6 months in the freezer. ---------------------- here's what I do < solange > 05/03 11:38:59 sautee onions in a 2tbsp canola or olive oil until clear. add 1 tablespoon grated ginger/garlic paste and fry onions/ginger-garlic paste well. add 1/2 teaspoon of tumeric, chili powder (to taste) and 1 teaspoon ground cumin then 1 can diced tomatoes stir and fry for 3 minutes to incorporate you can then add chopped spinach (fresh or frozen), and a can of drained garbanzo beans. stir well and leave to cook over medium heat - stirring often. ------------------------------ Recipe: Almond Macaroons < answer-gal > 11/07 18:39:26 Almond Macaroons dipped in chocolate [No butter and no flour!] 7 ounces blanched almonds [1-1/3 cups whole or 1-2/3 cups slivered] [See next post for how to make these from regular almonds] 1-1/2 cups sugar 1-1/2 teaspoons almond extract 3 to 4 large egg whites Bittersweet chocolate, about 2-3 ounces, Scharffenberger is a very good brand Equipment: 2 cookie sheets, lined with parchment paper, food processor, double boiler or saucepan with stainless steel bowl perched on top In a food processor fitted with a steel blade, combine the almonds and sugar. Process until the almonds are very fine and the mixture is beginning to pack together around the sides of the bowl, about 3 minutes. Add the almond extract. With the processor on, gradually add only enough of the egg white to form a ball of dough around the blade. With the processor still running, add only enough additional egg white so that the dough has the consistency of very thick, sticky mashed potatoes and no longer forms a ball. Drop rounded teaspoons [equivalent to 2 level teaspoons] 2 inches apart on the cookie sheets. Smooth the top of each cookie with a moistened pastry brush or your fingertips. Let the cookies stand for 30 minutes before baking them. Preheat the oven to 300 degrees. Position the racks in the upper and lower thirds of the oven. Bake the cookies for 20 to 25 minutes, or until the edges of the cookies barely begin to color. Rotate the pans from front to back and top to bottom about halfway through the baking time to ensure even baking. Slide the parchment onto racks. Cool the cookies completely before detaching from the parchment. When cookies are cool, boil several cups of water in the bottom half of a double boiler or in a saucepan. Bring to a simmer. To the top half of the double boiler or to a stainless steel bowl, add the chocolate. Stir the chocolate so that it melts evenly. [Some chocolate will melt better if you add a small dollop, like = teaspoon of butter.] When chocolate is melted, either dip cookies or use spatula to add chocolate over half the surface of each cookie, top and bottom. Put coated cookies on wax paper on plates that will fit in the refrigerator. Let cool and then chill until chocolate is solid. http://forums.craigslist.org/?ID=10165806 Blanched almonds Almonds can be blanched [have their skins removed] by the following process: Boil a pint or more of water with a tablespoon or so of baking soda in a two quart pan. When completely boiling, add nuts and stir until a foamy dark color comes over it. Strain the nuts into a strainer and drain. Run cold water over the nuts. When they are cool enough, pick up each nut and squeeze the skin off. This goes faster than it sounds. http://forums.craigslist.org/?ID=10165838 ------------------------------------- PASTA WITH LEMON CREAM AND PROSCIUTTO 2 tablespoons (1/4 stick) butter 3 large shallots, minced 3/4 cup low-salt chicken broth 1 cup whipping cream 2 teaspoons grated lemon peel 1 teaspoon grated orange peel 1/4 teaspoon cayenne pepper 2 cups frozen green peas, thawed 2 tablespoons thinly sliced fresh mint leaves 1 tablespoon fresh lemon juice 12 ounces penne pasta 12 thin slices prosciutto Freshly grated Parmesan cheese Melt butter in large nonstick skillet over medium heat. Add shallots and sauti until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately. ------------------------------------------------- Savory Chutney of Spiced Coriander Leaves (Cilantro) Combine in a blender or food processor: 1 cup (packed fresh coriander leaves (cilantro) 1/2 cup water 1 1/2 TBS shredded, unsweetened coconut 1 1/2 TBS roasted peanuts 1 tsp cumin seeds 1/2 tsp salt 1 slice fresh giner 1 large clove garlic 1 fresh green chili pepper This is usually eaten with dosas but it is equally yummy with crackers and eaten like a dip. ------------------------- Vietnamese cabbage salad < RosieD > 05/05 10:05:34 I make this alot and everybody loves it. Take a 5# bag of shredded cabbage (Smart & Final- under $3.00) chop it a little and add the packets of shredded carrots and red cabbage. Buy some fresh basil, cilantro and (if available) mint. Roll up the basil and mint leaves and slice into strips, and add cilantro leaves. Add short slces of cucumber. Toss all together and add shrimp or chicken meat, if desired. Dressing consists of fish sauce, lime juice, rice vinegar, sugar, and water mixed together to taste. Add hot sauce if desired. Garnish with chopped roasted peanuts. ---------------------------------- this is my first go with this recipe < dangermomo > 05/05 12:53:07 so i can't say how it will work (i just put the cake in the oven), but the batter looks and feels right. i'm baking mine off in a 9x13 pan. usually i add about 1/2 tsp cinnamon to the soaking mixture for a very subtle but yummy flavor. i've also tried the emeril lagasse recipe from the foodtv.com site, and it is very good but a bit more labor intensive. Tres Leches Recipe courtesy Alex Garcia foodtv.com Prep Time:J2 hours 20 minutes Cook Time:J30 minutes Yield:J6 servings J 6 eggs 1 cup sugar 1/8 teaspoon salt 1 cup flour 1 can sweetened condensed milk 1 can evaporated milk 2 cups whole milk, scalded 1 teaspoon almond extract 2 teaspoons vanilla extract Preheat oven to 350 degrees. Whip eggs, sugar and salt until tripled in volume. Fold in flour. Pour mixture into parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool. Remove parchment paper and return cake to pan. With a fork, poke holes all over the top of the cake. Combine remaining ingredients and pour over cake. Allow liquid to soak in for 2 hours. Serve with fresh fruit and whipped cream. http://forums.craigslist.org/?ID=14778510 fyi for jfw < dangermomo > 05/05 23:36:46 re: tres leches cake recipe, the soaking liquid proportion is off; if you use the amount in the recipe the cake is waaaay to wet. i would mix together the milks and then remove about a cup of the mixture and soak the cake with the remaining amount. otherwise, it's a nice,easy recipe and i would definitely make it again. http://forums.craigslist.org/?ID=14799946 --------------------------------- 2 thin salmon fillets 3 flounder fillets 8 sea scallops 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Salt and pepper, for seasoning Canola oil, for brushing Compound Butter: 4 ounces butter (1 stick), at room temperature 1 teaspoon dry parsley flakes 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper. Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour. For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment. Preheat your broiler and place the oven rack 6-inches from the heating element. Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. Serve with 1 slice of compound butter on each fish roll. ---------------------- [using leftover parsley] I've Made this Before & It Was Good < UWSer > 05/11 15:42:35 After making tomato sauce I'd always end up with a load of left over parsely. Didn't really know what to do with it until I found this recipe and it turned out to be pretty good. Spaghetti with Green Sauce 3/4 pound sweet butter 2 cups finely chopped Italian parsley 1 tablespoon olive oil 1/2 garlic clove 2 small white onions, minced Combine butter and oil in pan over low heat. When butter is melted, stir in garlic and onions and saute until onions are soft. Stir in parsley quickly. Pour over cooked drained pasta, toss until well mixed, and serve immediately. Makes enough for 1.5 pounds of pasta to serve 8 people as a first course. http://forums.craigslist.org/?ID=14966717 ------------------ Mary Encinger from The New York Times Magazine, 11/15/98 2 C sugar 1 C unsweetened cocoa powder 1 C unsalted butter, melted 4 large eggs 1= C flour 2 tsp vanilla extract = C chopped walnuts (optional) Preheat oven to 375 degrees. Grease and flour a 9x13 baking pan. In a large bowl, combine the sugar, cocoa powder, and butter and stir. Add the eggs, one at a time, stirring only until blended. Add flour, vanilla, walnuts. Stir until blended but do not overmix. Transfer mixture into the pan and shake to even out. Bake in top half of the oven for 20 to 25 minutes until center is firm to the touch. Don't overbake! Yield: 16 brownies -------------------------------------- Vegetable Mac and Cheese < Anne_sf > 05/13 11:14:01 I like this one, and it isn't too bad calorie-wise either. Vegetable Macaroni and Cheese 1 Tbsp butter 1 med onion, chopped < c flour 1 c milk 1 c chicken broth 2/3 lb sharp cheddar, shredded 1 Tbsp Dijon mustard 3 large carrots, thinly sliced 4 cups broccoli, chopped 2 cups cauliflower, chopped 1-= cups dried elbow macaroni Paprika, salt, pepper Melt butter in a 2-3 qt pan over medium-high heat; add onion and stir until limp, 5 minutes. Stir in flour; remove from heat and slowly blend in milk and broth until smooth. Return to high heat and stir until boiling. Reduce heat to low and add cheese and mustard, and stir until melted. Keep warm. Meanwhile, bring 3 qts water to a boil; add macaroni, cook 4-5 minutes, add vegetables and cook until just tender and noodles are done, about 3 minutes more. Drain well; pour into a warm bowl and mix with cheese sauce, salt pepper to taste. Dust with paprika. Per cup 275 cal, Sunset Mag Feb 1992 http://forums.craigslist.org/?ID=15031397 ----------------------------- The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb. Filling 1/2 cup sugar 2 tablespoons all purpose flour 1/8 teaspoon ground ginger 2 12-ounce baskets strawberries, hulled, halved 1 1/2 cups 1/2-inch-thick slices fresh or frozen rhubarb Topping 1 cup all purpose flour 1/3 cup sugar 1/4 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon baking soda Pinch of salt 3 tablespoons chilled unsalted butter, diced 1/2 cup low-fat buttermilk For Filling: Preheat oven to 4000F. Mix sugar, flour and ginger in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish. For Topping: Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling. Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature. -------------------------------------- UNA NOODLE CASSEROLE My mother came from a long line of New England women who cooked from scratch, but with four kids in the early 1950s, she quickly embraced canned cream of mushroom soup as the all-purpose binding sauce for casseroles, which were the backbone of her meal planning. Tuna noodle was the hands-down family favorite, which was a boon to my mother because she could make everyone happy with the contents of two cans (tuna and soup) and a partial box of egg noodles. When I'm feeling nostalgic, I make it for my own family. I have to admit I now prepare it with my own sauce, embellishing it with extra mushrooms and a little Sherry for flavor. Active time: 1 hr Start to finish: 1 1/2 hr 1 medium onion, finely chopped 4 1/2 tablespoons unsalted butter 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups) 2 teaspoons soy sauce 1/4 cup Sherry 1/4 cup all-purpose flour 2 cups low-sodium chicken broth 1 cup whole milk 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1 (6-oz) can tuna in olive oil, drained 6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups) 1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread) 4 oz coarsely grated Cheddar (1 cup) 1 tablespoon vegetable oil Put oven rack in middle position and preheat oven to 3750F. Butter a shallow 2-quart baking dish. Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauti, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauti mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat. Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper. Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly. Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes. Makes 4 to 6 servings. Gourmet May 2004 Senior food editor: Kemp Miles Minifie Mother: Betty Blood Miles, Washington DC ----------------------------- cauliflower with Indian spices < Welshie > 05/20 11:30:26 2 tablespoons unsalted butter 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground ginger 1 small tomato, finely chopped 1 medium head cauliflower, separated into small florets 1/2 cup reduced-sodium chicken broth 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh cilantro, chopped In a large skillet, melt butter over medium heat. Add cumin, coriander, and ginger. Cook spices until fragrant, about one minute. Add tomato and cauliflower florets to skillet. Turn heat to high and add broth, salt and pepper. Bring to a boil, cover, turn heat down to low, and simmer until cauliflower is tender but still very firm, about 7 minutes. Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes. Sprinkle with chopped cilantro before serving. --------------------------------------- You're in luck: < superman9000 > 05/24 13:34:37 I've been making that quite a bit lately. I've also been doing quite a bit of reading on this particular pie. Here's what most people consider your all around basic Key Lime Pie: Mix together: 5 egg yolks, beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice. Pour into unbaked graham cracker crust. Bake @ 375 for 15 minutes. That's it. I bake mine for a few minutes longer. Some people add 1 Tbsp of lime zest. Crust recipe varies: I mince a couple cups of graham crackers in the food processer, add anywhere from 2-6 Tbsp of butter, maybe a couple Tbsp of sugar. Pour into pie plate + press it all around with a spoon. http://forums.craigslist.org/?ID=15363771 Key Lime Pie For crust 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers 2 tablespoons sugar 5 tablespoons unsalted butter, melted For filling 1 (14-oz) can sweetened condensed milk 4 large egg yolks 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice For topping 3/4 cup chilled heavy cream Make crust: Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on. Make filling and bake pie: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Make topping: Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream. Cooks' note: Pie (without topping) can be chilled up to 1 day. http://forums.craigslist.org/?ID=15367999 --------------------------- Green rice < cielo > 05/27 11:22:18 This is a yummy green rice from Marilyn Tousend's "Cocina de la Familia"--excellent cookbook, highly recommend it. __________________ Green Rice 2 fresh poblano or Anaheim chiles, roasted, peeled, seeded, and roughly chopped 3 cloves garlic, peeled and roughly chopped 1 cup roughly chopped white onion 4 large spinach leaves or 2 outside leaves of romaine lettuce, chopped 1 cup flat-leaf parsley 20 sprigs cilantro plus extra for garnish 2-1/2 cups chicken stock 2 tablespoons olive oil 1-1/2 cups long-grain white rice sea salt Mix the chiles, garlic, onion, spinach, parsley, cilantro, and 1/2 cup broth in a blender and blend until smooth. Set aside. Heat the oil in a medium-size saucepan over medium-high heat until it nearly smokes. Add the rice and cook, stirring, for 3 to 5 minutes, until golden brown. Add the pureed ingredients and continue cooking over medium heat, stirring gently to incorporate the mixture well. Add the rest of the broth, salt to taste, stir, and return to the boil. Cover, lower heat, and simmer for about 15 minutes, until liquid is absorbed. Remove pan from heat and let sit, covered, for another 5 minutes. Fluff with a fork and serve, garnished with cilantro. Serves 6. http://forums.craigslist.org/?ID=15473461 --------------- i used this one off the food forum < dangermomo > 06/01 09:29:31 with excellent results: < condimentarian > 07/17 11:07:59 This is the ne plus ultra of blueberry muffins, the imaginary blue ribbon winner at the state fair, the top of the blueberry muffin heap. Based on a "famous department store" recipe (remember the Famous Department Store Chocolate Chip Cookies?), this recipe produces meltingly tender muffins, chock-full of berries and gilded with a light cinnamon-sugar topping. Yields: 12 muffins Ingredients: 6 tablespoons butter 3/4 cup sugar 2  ÿÿÿðE-ñw7Ç`|v  <ÿÿàÿÿü €ÿÿþ @ 7È 7Ç`€ÿÿÿÿÿÿÿÿÿÿÿÿ6ø«Áÿÿ\`Tthe lasagna bakes. Add a green salad, and serve some Chianti or California red Zinfandel with the main course. 1 tablespoon olive oil 1 1/4 pounds hot Italian turkey sausages, casings removed Spicy Tomato Sauce 1 15-ounce container ricotta cheese 1 10-ounce package frozen chopped spinach, thawed, squeezed dry 1 3/4 cups grated Parmesan cheese 2 large eggs 3 tablespoons whipping cream 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 9 uncooked lasagna noodles 3 cups shredded provolone cheese (about 12 ounces) Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes. Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil. Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.) Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce. SPICY TOMATO SAUCE 3 tablespoons olive oil 1 medium onion, finely chopped 6 garlic cloves, minced 1 teaspoon dried oregano 3/4 teaspoon dried basil 3/4 teaspoon dried marjoram 3/4 teaspoon dried crushed red pepper 2 28-ounce cans Italian-style tomatoes 1 cup canned crushed tomatoes with added purée 1/2 cup dry red wine Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.) Makes 8 cups Bon Appétit March 1999 ---------------------------------- radiatorre, tomato, basil, cheese < Maithx > 03/17 11:05:08 cooked 12 oz of radiatorre; drain, then while warm toss with lots of olive oil and fresh lemon juice. Remove leaves and chop whole bunch of basil finely. Chop lots of fresh tomatoes into quarters. Add to pasta along with 3/4 cup of finely grated parmesan. Toss. Eat. http://forums.craigslist.org/?ID=13310861 -------------------------------------- Pizza with Peppers and Cherries — Sweet peppers and cherry tomatoes, that is… You can use store-bought dough, or make your own as per the adjacent recipe. Preheat the oven to 450 or 500. Thinly slice 2 bell peppers and onion to make 1/2 C. Roughly chop 1/4 C. parsley and 1/4 C. basil leaves. Slice 1 C. or more of cherry tomatoes in halves. Toss all the vegetables together with 2 T. olive oil and 1 t. red wine vinegar. Coarsely grate 2 oz. mozzarella cheese. Mince 1 clove of garlic and mix with 1 T. olive oil. Roll out a disk of pizza dough 12 to 14 inches in diameter and place on a lightly floured sheet pan. Brush the garlic/oil mixture onto the dough. Sprinkle the grated cheese on the oiled dough, then spread the vegetables on top of the cheese. Bake for just 4 to 6 minutes, until the dough is crispy and thoroughly cooked. Pizza Dough — This recipe is from Chez Panisse Café Cookbook. It’s a thin, crispy crust. Dissolve 1 t. dry yeast in 1/3 C. warm water and stir in 1/3 C. bread flour. Allow to sit for half an hour at room temperature. In a large bowl, mix together 2 C. unbleached white flour, 1/4 C. rye flour, and 1 t. salt. Stir in 1/2 C. cold water and 1/2 C. of the dry ingredients into the yeast mixture. Mix thoroughly and let sit 1/2 hr. Add the remaining dry ingredients and 1/4 C. olive oil and knead for 5 minutes, until the dough is soft and elastic. The dough should be soft, slightly sticky, and moist. Place the dough in a large bowl, cover, and let rise until doubled in size, about 2 hours. It will be even better if you let it sit overnight in the fridge. Punch it down and divide into three balls. The extra balls can be frozen and then thawed out for later use. ------------------------- michael chiarello's moz tomato panini < fritolay > 03/02 11:10:22 Instead of using MC's two-pan method I used George Foreman, and it worked really well. I also do plain old grilled cheese. 8 slices country-style bread, each 1/2 inch thick 1/2 pound whole-milk mozzarella cheese, cut into 12 slices Sea salt, preferably gray salt 8 Oven-Dried Tomatoes 16 large fresh basil leaves 3 tablespoons unsalted butter First, assemble the sandwiches: On each of 4 bread slices, place 3 slices of cheese. Season with salt, then top with 2 tomato halves, 4 basil leaves, and another slice of bread. Heat 2 large nonstick skillets over moderately high heat. When hot, add 1 tablespoon of the butter to each skillet and swirl to melt the butter and coat the skillet. Put 2 sandwiches in each skillet and place a heavy skillet on top as a weight; if the upper skillet isn't heavy, put more weight, such as canned goods, inside it. Cook until the sandwiches are well browned on the bottom, 2 to 3 minutes, then remove them. Add another 1/2 tablespoon butter to each skillet, and return the sandwiches, browned side up, to the skillets. Weight as before and cook until the second side is well browned, about 3 minutes longer. Cut the sandwiches in half on the diagonal and serve immediately. http://forums.craigslist.org/?ID=12888033 ------------------------------ Catfish Banh Mi < Vietnamese_Po_Boy > 10/10 15:38:04 I'm making this tonight for my Internet Addiction therapy group. 11/2 cups fresh lime juice 1/3 cup soy sauce 1/3 cup rice syrup (available in Asian markets), or honey 3 tablespoons vegetable oil 2 teaspoons sesame oil 2 tablespoons minced garlic 2 tablespoons minced ginger 3 cups grated peeled daikon radish 3 cups grated peeled carrots 2 long French bread baguettes, about 30-inches each 5 baked catfish fillets, recipe follows 1 cup fresh cilantro, stems trimmed 3 jalapeno or serrano chile peppers, thinly sliced In a blender, mix the lime juice, soy sauce, rice syrup, vegetable and sesame oils, garlic, and ginger on high speed for 10 seconds. In a bowl, combine the radishes and carrots with 1/2 cup of the lime juice mixture. Toss and refrigerate for 15 minutes. Cut each baguette in half lengthwise without cutting all the way through. Scoop out about 1/2-inch of the soft dough inside both sides of the bread. Spread each side with the lime juice mixture and top with the baked catfish. Drain the shredded vegetables and arrange on top of the fish. Lay the cilantro and peppers over the vegetables. Cover with the top piece of bread, pressing down to seal. Slice each sandwich on the bias into 2-inch thick pieces, getting about 15 mini-sandwiches per baguette. Baked Catfish: 5 catfish fillets, halved 2 teaspoons vegetable oil 1/3 cup soy sauce 1 tablespoon sesame oil 1 teaspoon ginger, minced 1 teaspoon garlic, minced 1 teaspoon lime zest Cayenne Preheat oven to 400 degrees F. Rinse catfish under cold running water and pat dry. Lightly coat a large non-reactive baking dish with the vegetable oil and set aside. In a bowl, combine the soy sauce, sesame oil, ginger, garlic, lime zest, and cayenne, and stir well to mix. Lay the catfish in the prepared dish. Pour the soy sauce mixture over the fish to coat but not saturate. Cover and refrigerate for 30 minutes. Bake until the fish is tender, opaque and starts to flake with a fork, about 20 minutes. Remove from the oven and let cool slightly before making the sandwiches. http://forums.craigslist.org/?ID=9493398 ------------------------ I made this last night with pistachios < tea > 06/12 09:45:53 2 cups basil leaves, fresh 4-5 tbsp pine nuts or any other nut (I prefer pistachios) roast them quickly in a pan 3-4 cloves garlic, chopped finely Olive oil 1/3-1/4 cup parmigiano reggiano cheese, save some to garnish Place the basil leaves, nuts, garlic into the food processor and drizzle in olive oil, scrape down the sides when needed, add the cheese towards the end. Mix together until a paste forms. When mixing with pasta, make sure to save a bit of the pasta water to add when stirring pesto with the pasta, it helps. I don’t add salt because parmigiano reggiano already has it. http://forums.craigslist.org/?ID=15925466 ---------------------------- ROSEMARY-ROASTED SALMON Here's a beautiful, easy main course. It goes well with a fennel and orange salad with olives and orange vinaigrette, the couscous, a sauté of spinach and pine nuts, and an Oregon Pinot Noir. For the finale, top purchased baklava with whipped cream that has been mixed with a touch of ground cardamom. 2 large bunches fresh rosemary 1 large red onion, thinly sliced 1 2-pound center-cut salmon fillet with skin 2 large lemons, thinly sliced 1/3 cup olive oil Preheat oven to 500°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.) Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices. 4 servings Bon Appétit February 2000 ------------------------------------------------ Almond Cake for You All < asparagrl > 08/01 08:18:53 I love this cake and made one with apricots and white peaches late late last night in a fit of comfort-cooking. (Now trying to avoid the comfort-eating.) The cake came from Jacques Pepin from one of the "Claudine" series cookbooks. It is wonderfully fast and delicious; fast that is if you have a real food processor, less so if you have to do it in two batches in your Mini-prep, as I did. Even the half batches seemed to put a big strain on Mini so next time I will have to mix this by hand. Plum Almond Cake Note: you can use plums, apricots, peaches or nectarines (cut in quarters rather than halves), pitted cherries. In the winter I've used dried prunes and apricots that I've soaked some -- I think I soaked them in booze of some sort mixed with some warm water or juice. 1 C flour 1 C almonds 1 tsp baking powder pinch salt 2/3 C sugar Process the above well. Then add 1/2 stick sweet butter 2 tblsps veg oil 1 tsp vanilla 1/2 C milk 1 egg Process all together. Makes a sticky thick batter. Spread into oiled 10" springform pan. Core 4-5 plums (or your other fruit) and cut in half. Wet them and roll them in sugar. In a neat pattern, press fruits into pan, holes facing down. Bake at 350 for 40 minutes or so til done. Paint all over with glaze of jam (I like apricot) thinned with brandy. http://forums.craigslist.org/?ID=7819058 ------------------------------------ Panzanella: Bread and Tomato Salad < Ornellaia > 07/15 18:07:51 Proportions are approximations, depending on how juicy your tomatoes are. 6 large ripe heirloom tomatoes (mix and match them as you want) and cut them into 1 inch pieces 1 large Armenian or English cucumber, cut into a 1/4 inch dice. 1 small red onion (if they are the huge ones used half) cut into a very fine mince. 2/3 of crusty bread loaf sliced toasted and cut into 2 inch pieces. 3 tbs of red wine vinegar 1/4 cup of extra virgin olive oil, you might need more. Also the better the olive oil, the better this dish tastes. I used the fattoria Nicolini available at AG Ferraris. salt and pepper to taste 10-15 large basil leaves torn Combine the tomatoes, cucumber and onions in a bowl and add olive oil and vinegar. Let them sit in the bowl while you toast and cut up the bread. Place the cut up bread in a deep dish large enough to hold the bread plus the tomato mixture. Pour the tomato mixture over the bread and mix well. Season to taste with salt and pepper and adjust seasoning for extra olive oil or vinegar in case you think it needs it. Let the mixture sit for 1/2 and hour. If it seems dry (could happen if the tomatoes or cukes weren't that juicy), add either a couple of tbs of water or chicken broth. Let sit for another 1/2-1 hour and serve at room temperature. http://forums.craigslist.org/?ID=1924493 ------------------------------------ My panzanella < romatomato-nli > 06/25 11:35:07 I'm sure O has a great recipe too. Start with day old bread (please not sourdough!) or even 2-3 day old bread, the crustier the better. Cube it , put it in a bowl, and drizzle with very fruity evoo. Cut up an equal amount of really great tomatoes (seeded) and place over the bread. Sprinkle the tomatoes with sea salt and let sit for maybe an hour to let all the juices from the tomatoes soak into the bread. Then mix, add more evoo if needed (I personally use a lot of evoo, but it depends on you). Then I add a big handful of torn or "chiffonaded" basil leaves, some minced garlic, and some very thinly sliced sweet, red onion. Finally, I take 1-2 dried red chilis and tear them up into the panzanella. Let sit for another 30 minutes to an hour. Do not refrigerate...or do, but let it come to room temp before serving. I've seen recipes that add cucumber and other herbs, but I like the simplicity of a plain bread salad. Ah, sometimes I do sprinkle some balsamic vinegar over the tomatoes after they are salted, but most often I prefer panzanella without any acid. http://forums.craigslist.org/?ID=7059323 --------------------------------------- Chow's Tomato Toasts (bruschetta) SECRETS OF SUCCESS -- Crushing the tomatoes by hand. The force and suction used to squeeze the tomatoes breaks the flesh and infuses the interior with the marinating juices. -- Using your fingers. Rubbing oil on the bread with your fingers insures a thin even coating that can't be achieved by using a brush. MARINATED TOMATOES WITH GARLIC TOASTS INGREDIENTS: --8 ripe Roma tomatoes, peeled --1 cup (or more) extra virgin olive oil --2 garlic cloves, minced --8 fresh basil leaves, torn into pieces --1 teaspoon sea salt -- 1/2 teaspoon cracked black pepper --12 half-inch thick slices of chewy bread --4 whole garlic cloves INSTRUCTIONS: Cut the peeled tomatoes in half lengthwise and cut each half into eighths. Transfer to a bowl. Add 1/2 cup of the olive oil, the minced garlic, basil, salt and pepper. Adjust seasonings as needed. Gently squeeze the tomato mixture with your hands to distribute the flavor and release the juices. Cover and set aside in a cool place for at least 1 hour and up to 4 hours before serving. Prepare a grill (medium heat) or heat a stovetop grill pan over medium heat. Dip your fingers into the remaining 1/2 cup oil and rub each slice of bread with an even film. Grill the bread evenly on both sides to a deep golden color. Remove and quickly rub the hottest surface with a garlic clove. The garlic will rub off and leave its perfume on the toast. Arrange the toasts on a platter. Spoon the tomato mixture onto the grilled bread. Drizzle with a little more olive oil, if desired. Serves 6. PER SERVING: 535 calories, 7 g protein, 39 g carbohydrate, 39 g fat (5 g saturated), 0 cholesterol, 767 mg sodium, 2 g fiber. -------------------------- slightly less unhealthy < dangermomo > 07/15 17:33:48 i make this recipe because it is a really good recipe, not because it's vegan or "healthy". vegan friends practically pee their pants when i make this recipe. if you wanted to put in oats, i would take out a half cup of the all-purpose flour and add in a half cup of blended (ground) oats. you can use canola oil in place of the earth balance, but you wouldn't need to heat it. if you use canola oil increase salt to 1/2 tsp. chocolate chip cookies preheat oven to 350F degrees. whisk together and set aside: 1 1/2 C all-purpose flour 1/2 C non-glutinous rice flour 2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1 C mixutre of chocolate chips and/or nuts (i ususally do about 3/4 C chips to 1/4 C nuts or sometimes just chips) in a small saucepan, gently melt 1 stick (4 ounces) earth balance buttery sticks or tub margarine add into the saucepan and mix till sugar is dissolved 3/4 C raw sugar 1/4 C brown sugar (dark or light, preferably organic) add to sugar mixture 2 tsp vanilla 1/4 water incorporate very well. make a well in the dry ingredients and pour the wet mixture into the dry. mix until incorporated, but do not overmix. form rounded tablespoons on parchement or silpat about 2 inches apart. bake about 10 minutes rotating sheets once during cooking. be very careful not to overbake these. they will and should brown only very slightly. they should also stay more tall than flat. http://forums.craigslist.org/?ID=17005694 ---------------------------------- Mary Encinger.s Brownies from The New York Times Magazine, 11/15/98 2 C sugar 1 C unsweetened cocoa powder 1 C unsalted butter, melted 4 large eggs 1½ C flour 2 tsp vanilla extract ½ C chopped walnuts (optional) Preheat oven to 375 degrees. Grease and flour a 9. x 13. baking pan. In a large bowl, combine the sugar, cocoa powder, and butter and stir. Add the eggs, one at a time, stirring only until blended. Add flour, vanilla, walnuts. Stir until blended but do not overmix. Transfer mixture into the pan and shake to even out. Bake in top half of the oven for 20 to 25 minutes until center is firm to the touch. Don.t overbake! Yield: 16 brownies Alison.s Brownies 1 C sugar ½ C flour 2 eggs, beaten 1 stick unsalted butter 3 oz. unsweetened chocolate 1 tsp vanilla extract Preheat oven to 350 degrees. Grease an 8. x 8. baking pan. Mix dry ingredients together. Stir in eggs just until blended. Melt chocolate with butter in double boiler or microwave and add to other ingredients along with vanilla. Stir to blend but don.t overmix. Reduce oven to 325 degrees and bake for 5 minutes. Return oven to 350 and bake for 20 minutes til done. Watch carefully and don.t overbake! You can add some chopped nuts or 1/3 C chocolate chips to the batter if you like. Also good: add 2 tsp. espresso powder to the melted chocolate and blend well. Lorrie's Fudge This is the only fudge I.ve ever liked, and it.s so easy. It is very smooth. Carefully melt 18 oz (Guittard) chocolate chips along with one can of sweetened condensed milk and ½ stick of unsalted butter. (Use double boiler or microwave or just be very careful not to scorch chocolate.) Stir well until smooth. Remove from heat and stir in 2 tblsp of dark rum or kahlua or grand marnier or whatever you like, or skip the booze and add 2 tsp vanilla extract. Pour into buttered 8. x 8. baking pan and let cool. Cut before completely firm. http://forums.craigslist.org/?ID=17013813 ---------------------------------------------------- Do you want to test one for the CL cookbook? < tea > 09/17 15:06:15 email me if you do But here is the recipe Mxxoo7 came up with Foodi415 A normal savory pie crust recipe (foodie used pre-made pie crusts) - pre-baked till it holds together. 4 onions, sliced in rounds, then sliced in half 2 cloves of garlic, peeled and minced 2 tablespoons olive oil (approx) 1/3 (give or take) cup of Dijon mustard 2 medium-large sized tomatoes, sliced 6 canned Kalamata olives, thinly sliced 6 regular Spanish olives with pimentoes, thinly sliced 1/2 to 3/4 cup or of fresh finely grated parmesan cheese good drizzle of olive oil 1 heaping tablespoon of snipped chives 5 mint leaves, chiffonaded 1. Caramelize in olive oil as long as it takes to get them that lovely brown color on low heat. During the last 10-15 minutes toss in the garlic and cook. 2. Preheat oven to 400 degrees. Prepare pastry by rolling it out and pre-baking in tart-pan, covering with foil and using bean or pie weights on top of the foil. Bake until dough is just done, not brown, about 8-10 minutes depending on your oven. 3. When tart is done and cool, slather the bottom with mustard. Spoon in the onions and spread evenly. Slice the tomatoes and cover the onions with them, overlapping them.. Toss on the sliced olives. Sprinkle the top with parmesan cheese and drizzle lightly with olive oil. 4. Bake in pre-heated 375 degree oven until the top is brown, 10 to 15 minutes. I used the broiler briefly to get it brown on top. 5. Snip chives on top and sprinkle chiffonaded mint on top. Serve. http://forums.craigslist.org/?ID=8891859 > >I'm winging this because I don't really have a set >recipe . I cook by instinct and do not measure, just follow my gut.> >I like to use a pastry tart pan with a removable >bottom. Presentation is better. > >I buy the pillsbury folded pie crusts and pre-bake per >instructions with tin foil and pie weights to keep the >crust down, once the crust starts to set, remove the >foil and weights and let it just get a little brown. > >Let cool. I always layer the crust with a good dijon >mustard, thin layer. I add carmelized onions( made >with garlic & olive oil), spread over evenly. > >Good ripe tomatoes sliced thin and let rest a bit on >paper towels or kitchen towel to get rid of a little >moisture. Layer overlapping a little over the onions. > >At this point I always modify, sometimes, I add herbs, >olives or anchovies then cover with a good grated >cheese like parm or pecorino. Drizzle with a little >olive oil and bake at say 350 to 400 for 10-15 or so, >just so the tomatoes cook a little bit. and the >cheese melts, I like a little brown. Cool. >Pop out of pan and onto a plate. Garnish with herbs >like basil or chives, etc. > Flaky Pastry 1/3 cup plus 1 tablespoon shortening or half shortening, half butter 1 all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water Mix flour and salt in medium bowl. Cut in shortening/ butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. -------------------------------------- These green beans are addictive < Maithx > 07/23 08:55:21 and can be served warm or room temp. Thanks to Enoteca for posting it originally. compliments to Madhur Jaffrey 1 pound fresh green beans 4 tablespoons vegetable oil 1 tablespoon whole black mustard seeds 4 cloves garlic, peeled and minced 1 hot, dried red chili coarsely crushed 1 teaspoon salt 1/2 teaspoon sugar freshly ground black pepper -Trim the beans and cut them into 1-inch lengths. -Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. -Drain immediately and throw in ice bath to cool. When cool, drain and set aside. -Heat the oil in a large frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, add the green beans. Add the minced garlic and the crushed chile stir for a few seconds. Add salt, and sugar. Stir to mix. -Turn the heat to medium-low. Stir and cook the beans for 7-8 minutes or until they have absorbed the flavor of the spices. Add the black pepper, mix, and serve. ---------------------------------------------------- Peach/Nectarine "recipe" < asparagirl > 07/27 12:23:34 Disclaimer: I don't actually measure for ice creams, I just eyeball/taste, so bear that in mind. Two super flavorful ripe white nectarines and two yellow peaches. Peeled the peaches but not the nectarines. Cut up fruit into smallish pieces. Cut one into very small pieces, put in freezer. Put rest of fruit in blender with @ 1 C soymilk and 1 C soy creamer (or use 1 C whole milk & 1 C half & half, or sub some heavy cream if you want rich ice cream; can add some good plain yogurt too, adjust sweetness). Blend. Added about 1/3 C simple syrup. Wasn't sweet enuf so added sugar to taste. Honey is good too. Added juice 1/2 fresh lemon, a dash salt, some almond extract. You might like a little OJ or peach nectar, just don't let mixture get too thin. Blend well and taste. Ice cream mix should taste a little sweeter than you'd like as when frozen it seems your tongue can't detect sweetness as easily. Pour into your ice cream device & churn. When it is firmed up, mix in the little frozen fruit pieces, churn to distribute, then put in container & freeze longer til firm enough for you. This was *really* good. The peach flavor seemed to increase after a day. ----------------------------- oh, didn't read the peach part < butterknife > 07/27 12:18:41 that's my favorite I use 1 part cream 1 part milk (as fresh as possible) and fresh peaches. No sugar, no heating. I don't use any hard peaches, just the very ripe sweet mushy ones, peeled, chopped, then mashed to a pulp. -------------------------- Speaking of chicken curryish things... < Eshta > 07/27 12:19:51 An Indian coworker of mine made these for a potluck the other day and they are outstanding. Spicy hot and fabulous! I made her give me the receepay and now.... Tandoori Chicken by Rani 1 lb boneless/skinless chicken thighs or breast tenderloins If whole chicken thighs - cut into halves If tenderloins - use as is. 1 - 2 heaped teaspoons chopped or minced garlic 1 heaped teaspoon chopped or minced ginger 3 heaped tablespoon pureed onions 2 tablespoons garam masala 2 cups plain yoghurt 1 level teaspoon ground cumin 1 level teaspoon ground coriander 1 level teaspoon chilli powder (if you like it HOT, HOT, HOT!) A drop of lemon juice Salt to taste Marinate everything for at least overnight or 8 hours (shorter is fine, longer better) in the refrigerator. Preheat oven to 325F. Remove chicken pieces and place on foiled greased baking tray. Bake approximately 20 mins. Remove tray from oven. Pour out juices from tray. Place chicken back in the oven and bake for another 15 mins or until done. Note: You can use large prawns, fish or lamb and do the same. Cooking time varies depending on the meat. Lamb should be cubed and flattened...approximately 3"x3" and definitely marinated overnight. http://forums.craigslist.org/?ID=17379893 -------------------------------- Zucchini Bread From Cooking Light 3 cups shredded zucchini (about 3 medium) 4 cups all-purpose flour 1 cup plus 2 tablespoons granulated sugar, divided 1/2 cup chopped walnuts, toasted 1/4 cup packed brown sugar 5 teaspoons baking powder 1 tablespoon grated lemon rind 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 1/2 cups skim milk 6 tablespoons vegetable oil 2 teaspoons vanilla extract 2 large eggs Cooking spray Preheat oven to 350°. Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside. Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack. Yield: 24 servings (12 slices per loaf) (serving size: 1 slice) NUTRITION PER SERVING CALORIES 183 (28% from fat); FAT 5.6g (sat 0.8g, mono 3g, poly 1.4g); PROTEIN 4g; CARB 29.6g; FIBER 0.8g; CHOL 19mg; IRON 1.4mg; SODIUM 64mg; CALC 89mg; Cooking Light, JULY 1997 http://forums.craigslist.org/?ID=17388556 Zucchini-Lemon Muffins From Cooking Light 2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 2 teaspoons grated lemon rind 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup coarsely shredded zucchini 3/4 cup skim milk 3 tablespoons vegetable oil 1 large egg Cooking spray Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack. Yield: 1 dozen (serving size: 1 muffin) NUTRITION PER SERVING CALORIES 147 (26% from fat); FAT 4.3g (sat 0.8g, mono 1.2g, poly 1.9g); PROTEIN 3.1g; CARB 24.3g; FIBER 0.6g ; CHOL 18mg; IRON 1.1mg; SODIUM 62mg; CALC 69mg; Cooking Light, JUNE 1995 http://forums.craigslist.org/?ID=17388647 --------------------------- Ginger Catfish < tea > 08/08 20:20:09 posted by limoncello GINGER CATFISH (TREY CHA K'NYEI) 5 tablespoons vegetable oil 1.5-2 cups peeled, julienned or coarsely grated ginger 1 1/2 pounds catfish fillets, sliced crosswise into 3/4-inch strips 3 1/2 tablespoons brown sugar 2 tablespoons soy sauce 2 tablespoons fish sauce 1 teaspoon salt 1/2 large red onion, thinly sliced 1/2 red bell pepper, julienned 1/2 bunch scallions, cut diagonally into 2-inch pieces Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve. Serves 3-4. -------------------------------------- BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING "A few weeks before my best friend 2 cups plus 6 tablespoons cake flour 2 teaspoons baking powder 1 teaspoon salt 3 cups fresh blueberries (about three 4.4-ounce packages) 1 cup whole milk 2 teaspoons vanilla extract 1 teaspoon grated lemon peel 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 4 large eggs Lemon Cream Cheese Frosting Lemon peel strips (optional) Preheat oven to 3500F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside. Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper. Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve. Makes 12 servings. Bon Appitit August 2001 R.S.V.P. Thymes Two Catering, San Francisco, CA -------------------------------- NYT plum torte < eee > 06/19 07:16:00 New York Times Company Copyright 1989 Marian Burros Plum Torte (Or Apple-Cranberry Torte) 1/2 cup unsalted butter 3/4 cup sugar 1 cup unbleached flour, sifted 1 teaspoon baking powder Pinch salt (optional) 2 eggs 24 halves pitted purple plums Sugar, lemon juice, cinnamon for topping. 1. Preheat oven to 350 degrees. 2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs, and beat well. 3. Spoon the batter into a spring form of eight, nine or 10 inches. Place the plum halves, skin side up on top of the batter. Sprinkle lightly with sugar and lemon joice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. 4. Bake one hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. 5. To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees. Yield: 8 servings. http://forums.craigslist.org/?ID=18035644 -------------------- Cheddar Jalapeno Cornbread < boomshanka > 08/16 13:51:12 1 1/2 cups yellow cornmeal 1/2 cup all purpose flour 4 jalapeqo chilies, seeded but not deveined, chopped 1 1/2 cups cheddar cheese, grated fine 4 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups buttermilk 2 eggs, beaten to blend 3 tablespoons butter, melted Preheat oven to 4250F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan. Bake until firm to touch, about 30 minutes. Serves 8. Whip one room temperature stick of butter with two tablespoons of honey (or to taste) and serve in a little ramekin along with cornbread. 8x8 pan for single; 13x9 for double. http://forums.craigslist.org/?ID=18076984 --------------------------------------- Tuscan Tuna and White Bean Bruschetta < condimentarian > 07/29 13:34:56 Tuscan Tuna and White Bean Bruschetta Looking for a quick snack? This is quick and nutritious. Ingredients: Tuna mixture: 1 can (6 ounce) water-packed tuna 1/3 cup minced red onion 3 tablespoons chopped fresh Italian parsley 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon chopped fresh thyme leaves, or 1/2 teaspoon dried thyme Bean purie: 1 garlic clove, peeled 1 can (15 ounce) cannellini beans, rinsed and drained 1/4 cup chopped drained oil-packed dried tomatoes 1/4 teaspoon each salt and pepper 20 thin diagonal slices crusty French or Italian bread Preparation: For Tuna Mixture: In small bowl, flake tuna with fork. Stir in remaining ingredients. For Bean Purie: With food processor running, drop garlic through feed tube and process until chopped. Add beans; process until smooth. Add tomatoes, salt and pepper; pulse just to mix. Scrape into small bowl. Heat broiler. Arrange bread slices in single layer on cookie sheets. Broil 1 to 3 minutes, or until lightly toasted. Spread each toast with bean purie, then spoon on some tuna mixture. Preparation Time: 20 minutes Cook Time: 3 minutes Servings: 4 to 6 Nutritional Information Per Serving: 228 calories; 5 g fat; 9 mg cholesterol; 705 mg sodium; 35 g carbohydrate; 5 g fiber; 15 g protein. http://forums.craigslist.org/?ID=7742624 -------------------------------------- Gnocchi with sweet peas < Panchocolate > 06/09 17:51:56 This is Delfina's recipe, I make it a lot, it's easy to make and delicious. Gnocchi with sweet peas, tomatoes and sage brown butter (4 servings) 3 medium baking potatoes (about 1 2/3 lbs.) 1 large egg 1/3 tsp. freshly grated nutmeg Kosher salt 3/4 C all-purpose flour, plus more for dusting 4 Tbsp. unsalted butter 12 large sage leaves 2 Tbsp. chopped flat-leaf parsley Finely grated zest of 1 lemon 1 C fresh or thawed frozen baby peas, blanched if fresh 1 pint yellow cherry tomatoes, halved lengthwise Freshly ground black pepper 1/2 C freshly grated Parmesan --- 1. Preheat oven to 450 degrees. Pierce the potatoes all over w/ a fork and bake for 1 hour or until tender. Let cool slightly, then halve lengthwise and scoop out the flesh. Pass the potatoes through a ricer or food mill into a large bowl. Measure out 2 cups and let cool slightly. Save any remaining potatoes for another use. 2. In a medium bowl, using a handheld mixer, beat the potatoes at low speed with the egg, nutmeg and 1/2 tsp. of salt, just until combined. Mix in the flour until a soft dough forms. 3. Line a baking sheet with wax paper and dust it with flour. On a lightly floured surface, gently knead the dough for 1 minute, until smooth. Quarter the dough and roll each quarter into a 1/2-inch thick rope; cut the rope into 1-inch pieces and transfer to the baking sheet. Hold a fork with the tines pointing slightly downward and gently roll each piece of dough against the tines to make slight grooves. 4. Bring a large saucepan of salted water to a boil. Add the gnocchi and cover. When the water returns to a boil, uncover, stir gently and boil for about 1 minute or until tender. Using a slotted spoon, lift the gnocchi into a strainer to drain. 5. Melt the butter in a large, deep skillet. Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well. Add the peas, tomatoes and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes. Add the Parmesan and toss to combine. Transfer the gnocchi to bowls and serve. http://forums.craigslist.org/?ID=15838060 --------------------- peanut butter cookies < Miss_Informed > 09/02 16:08:26 i once asked for a recipe too, these are the responses i got: **disclaimer** i hate peanut butter in all its forms, i have not tasted said cookies, but they did disappear quickly. i suppose you could add chocolate chips to any of these? Peanut Butter Cookies you have signed yourself up for nothing hard < amandad > 04/24 14:46:14 flourless recipe- 1 cup peanut butter, creamy of chunky 1 cup sugar, granulated or brown 1 egg 1 tsp baking soda oven to 350 degrees. grease baking sheets. beat together peanut butter and sugar until combined well. in another bowl lightly beat egg and then beat into peanut butter mixture with baking soda until combined well. roll teaspoons of dough into balls and oput on baking sheets. flatten balls with a fork balls to about 1 1/2 inches in diameter making a criss bake until puffed and golden about 7 min. flour recipe- 1/2 cup unsalted butter, at room temp 1/2 cup dark brown sugar 1 egg 3/4 cup peanut butter, creamy or chunky 1 1/3 cups AP flour 1/2 tspbaking soda pinc saltsalted peanuts extra granulated sugar as needed combine the butter and brown sugar with the paddle of the mixer until light and fluffy, about 10 minutes or so. scrape the sides as you go add the egg and peanut butter and continue mixing until well mixed in another bowl whisk together the flour, baking soda and salt. add this to the butter sugar egg mixture and mix well, but not overmixing. wrap dough in plastic wrap and frigerate until firm, a few hours oven to 375 and put parchment on bakcing sheets form dough into 2 tsp sixed balls and roll in sugar. do the same thing with the fork to flatten and put a peanut on top of each cookie, or a few or none bake until golden about 15 min http://forums.craigslist.org/?ID=18709797 part deux < Miss_Informed > 09/02 16:09:17 cookies...peanut butter < girlina > 04/24 14:36:35 1 cup peanut butter (creamy or chunky) 1 cup sugar 1 large egg 1 teaspoon baking soda Preheat oven to 350 degrees and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well. Roll level teaspoons of dough into balls and arrange about 1-inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets for 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature up to 5 days. http://forums.craigslist.org/?ID=18709844 ------------------------- I do a classic one < Ornellaia > 12/16 14:51:09 that I learned from a friend from Neuchatel, Switzerland. This recipe serves 6-8 easily 1 lb of Appenzeler cheese 1 lb of Emmentaler cheese 1 lb of Gruyere cheese 1 garlic clove 1/4 tsp of grated nutmeg 2 cups of dry white wine (Swiss Fendant is classic but pinot blanc, sancerre or sauvignon blanc work well) 1 1/2 tbs of flour 3 ounces of kirsch Either grate or cut the cheese into small pieces (1/4 inch). Rub the fondue pot with crushed garlic clove and discard the garlice. Add the wine to the pot and heat up to low simmer. Add the cheese. When the cheese is completely melted, skim some of the liquid and fat (approx 1/4 cup) from the top and add the flour to this liquid/fat in separate bowl to form a slurry. Return the slurry to the fondue pot and stirr. The mixture should thicken and be creamy rather than stringy. Then add the nutmeg and a couple of minutes before serving add the kirsch. http://forums.craigslist.org/?ID=3708790 -------------------- a basil tomato pasta salad < Maithx > 09/22 16:07:02 pound radiatorre pasta cooked drained 1/2 to 3/4 cup cup extra virgin olive oil juice of a least one fat lemon 3/4 to cup of grated parmesan cheese 2 bunches of basil finely chopped lots of quartered tomatoes or sliced in half cherry toms. Pour olive oil and lemon juice on drained but still warm pasta. Toss through, let sit. Add cheese, basil and tomatoes and salt to taste. Toss and eat. -------------------------------- delicata.... funny you should ask < supermama > 09/16 15:48:59 i just got those in my oraganic produce box. first, i cut in half, placd on baking sheet, and baked for about 10 minutes tops (they cooked fast). i ate some with butter that night BUT the next night, i sauteed some veggies (zuchini, carrots, onion, all cut in little chunks)added sage, then scooped out the baked squash into the mixture, added a few cups of stock, then finally cream. lastly added cooked fusili pasta to this mixture. and tons of parmesan. SOOOOO good. http://forums.craigslist.org/?ID=19164346 ------------------------ marshmallows So Easy to make your own. Heres how: < kosherguy > 09/28 15:15:16 INGREDIENTS: 3 cups white sugar 1/4 cup corn syrup 1/4 teaspoon salt 3/4 cup water 2 teaspoons vanilla extract 1 cup confectioners' sugar for dusting DIRECTIONS: Generously coat a 9x13 dish with cooking spray. In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan. Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife. --------------------------------- Walnut Loaf Recipe courtesy Jeanne Lemlin, Vegetarian Classics, HarperCollins, 2001 Recipe Summary Difficulty: Medium Prep Time: 20 minutes Inactive Prep Time: 25 minutes Cook Time: 1 hour 45 minutes Yield: 6 servings User Rating: 5 Stars 9 slices commercial whole wheat bread (about 8 ounces) 2 cups walnuts (about 8 ounces) 3 large eggs 3 medium onions, diced 1 small green bell pepper, diced 1 small celery rib, minced 1 small bunch parsley, stems discarded and leaves chopped 2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well 1 1/2 tablespoons canola oil 1 teaspoon poultry seasoning 1 teaspoon salt Generous seasoning freshly ground black pepper Mushroom Gravy, recipe follows Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool. Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper. Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl. Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot. Mushroom Gravy: 1/4 cup unsalted butter 2 cups thinly sliced mushrooms (8 ounces) 1/4 cup unbleached flour 2 1/2 cups vegetable stock, store-bought or homemade 1/4 cup dry red wine 2 tablespoons tamari soy sauce Freshly ground black pepper Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat. -------------------------------------------- Hot-and-Sour Soup For a vegetarian version, use vegetable broth and add a little extra tofu to replace the pork. 10 dried shiitake mushrooms (about 1 ounce) 1 1/2 cups boiling water 3 (10 1/2-ounce) cans low-salt chicken broth 1 (4-ounce) boned center-cut loin pork chop, cut into thin strips 4 ounces firm tofu, cut into 1/2-inch cubes 2 tablespoons cornstarch 3 tablespoons white wine vinegar 3 tablespoons low-sodium soy sauce 2 teaspoons fish sauce 1/4 teaspoon crushed red pepper 1/4 teaspoon black pepper 1/4 cup minced green onion tops 1 teaspoon dark sesame oil Combine the mushrooms and boiling water in a bowl; cover and let stand 15 minutes. Drain in a colander over a bowl, reserving 1 cup liquid. Discard stems; rinse and cut caps into thin strips. Combine 1/2 cup reserved mushroom liquid and broth in a large saucepan; bring to a boil. Add the mushrooms, pork, and tofu; reduce heat, and simmer 3 minutes. Combine 1/2 cup reserved mushroom liquid, cornstarch, vinegar, soy sauce, fish sauce, and peppers in a small bowl. Add cornstarch mixture to saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in onions and oil. Yield: 4 servings (serving size: 1 1/4 cups) NUTRITION PER SERVING CALORIES 162 (34% from fat); FAT 6.1g (sat 1.8g, mono 1.7g, poly 1.5g); PROTEIN 12.9g; CARB 12.6g; FIBER 1.4g; CHOL 22mg; IRON 2.2mg; SODIUM 709mg; CALC 54mg; http://forums.craigslist.org/?ID=19777604 -------------------------------- Biscuits for Tenayshus < asparagirl > 10/16 17:19:22 I bet this is lots like the recipe you used, but just in case, have another go. Don't overhandle! And don't add too much flour while rolling out. To my surprise, this recipe does *not* call for baking soda even with buttermilk -- but I can promise this recipe works. It is from Laurie Colwin, More Home Cooking. 2 C AP flour 1/2 stick butter 2 tsp baking powder 1/4 C (or a little more depending) of milk--can be fresh sweet, sour, or buttermilk, or a combo of milk & yogurt (buttermilk is best IMO) Cut butter into the flour (with your fingers or pastry blender or two knives, or in processor if you know how) to make a coarse meal. When butter is well blended, add the milk til you have a not-too-sticky dough. Turn out on a floured board & knead about five times. Roll out (just under 1/2" thick) and cut out w/floured biscuit cutter or a glass -- reflour each time. Place on ungreased baking sheet, bake at 400 about 15 mins til golden. Let cool a few minutes. If you want to make drop biscuits to avoid rolling & cutting, I think you simply make a slightly wetter dough, then drop from a tablespoon onto your sheet. But this is an easy & fun dough to work with & you can make cute shapes with biscuit or cookie cutters, too. You can add things to the biscuit dough, like some herbs, cayenne, grated Parm or cheddar, toasted sesame seeds. http://forums.craigslist.org/?ID=20192148 okay, so I come from a long line of biscuit < lainielou > 10/17 00:38:48 makers. My nana made biscuits everyday of her adult life (and ate 'em, too and she lived to a ripe old age). . .I guess I know how to make biscuits by osmosis. . . I will share THE recipe to end all biscuit recipes . . . these with some fresh butter and homemade jam are pretty much heaven on earth. To reach Nirvana, these with sausage gravy will get you there. As with all biscuits, the secret is not to overwork the dough, but at the same time, don't be afraid of it, either. . . it's a delicate balance to get a lighter than air, flakey biscuit. This recipe is the best of all worlds - buttery, flaky and buttermilky (not a word, but you know what I mean). Key hints: everything must be very cold - cream and buttermilk should be straight from the fridge. I even like to chill the flour/butter mixture for a few minutes as well. To think - I complained about eating biscuits every morning and begged for Pop Tarts! Ugh! Also, all this can be done by hand if you are so inclined. Biscuits sure aren't diet food but sometimes, that's okay. BISCUITS Biscuit Prep: Butter 9 oz. Flour 2 cups Pulse butter and flour together in a food processor until consistency of fine meal. Refrigerate until well chilled (ideally overnight). Buttermilk 1 1/4 cups Heavy Cream 1 cups Flour 3 cups Baking soda 1 teaspoons Baking Powder 1 1/2 teaspoons Sugar 1/4 cup Salt 2 teaspoons Preheat oven to 400F. In a large bowl, whisk together all dry ingredients and the biscuit prep to combine thoroughly. Place buttermilk and cream in mixer bowl fit with paddle. Add the flour mixture to the bowl and mix until it just comes together, being very careful to thoroughly combine the ingredients but not overwork the dough. Place dough on a lightly floured surface and knead it gently until it comes together in a smooth disk. Roll out to about 1" thickness and cut. Brush with cream and bake until puffed and golden. http://forums.craigslist.org/?ID=20200657 ----------------------- Great Recipe < mariacooks > 10/17 10:56:47 I can't prepare it any other way now after trying this years ago. And, if you make a large batch, it rewarms beautifully in the microwave. Steel-cut Oatmeal 3 cups water 1 1/2 cups milk 1 Tbl. butter (or more if you like) 1 1/4 cup steel-cut oats 1/4 tsp. salt Bring water and milk to simmer in large saucepan over medium heat. Meanwhile heat butter in medium skillet, over medium heat, until just beginning to foam. Add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch-like aroma. Approximately 2 minutes. Stir toasted oats into simmering liquid, reduce heat to medium-low and simmer gently, uncovered, until mixture thickens and resembles gravy, about 20 minutes. Add salt and stir lightly with handle of wooden spoon. Continue simmering uncovered, stirring occasionally with spoon handle, until oats absorb all liquid and oatmeal is thick and creamy, with a pudding-like consistencey, about 7-10 minutes. Remove from heat and let stand 5 minutes. Serve immediately with dark brown sugar and cream (my favorite), or anything of your choice. Definitely worth the time, and I always make the large batch and have it 3 or 4 mornings in a row. Enjoy! http://forums.craigslist.org/?ID=20204710 ----------------------------------------- Zucchini Pancakes Recipe courtesy of Gourmet magazine 1 1/2 pounds zucchini (about 3 large) 1 teaspoon salt 1/4 cup thinly sliced red onion 1 large egg 3/4 cup coarse fresh bread crumbs Black pepper to taste Vegetable oil for brushing skillet Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes. Preheat oven to 200 degrees F. Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well. Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner. http://forums.craigslist.org/?ID=20247273 -------------------- Pumpkin Drops with Caramel Frosting < tea > 10/16 08:29:36 I thought I would re-post these wonderful seasonal cookies, they are so delicious. I make them without raisins or nuts. posted by recipetoshare (10/26): Pumpkin Drops with Caramel Frosting The cookies: 1 c. butter 1 c. granulated white sugar 1 c. cooked pumpkin (canned is fine) 1 egg, beaten 1 tsp. vanilla 2 c. sifted flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1/2 c. raisins or chopped dates 1/2 c. chopped nuts (I usually use walnuts) Preheat oven to 375. Cream butter and sugar. Stir in pumpkin, egg and vanilla. Sift dry ingredients; blend into creamed mixture. Stir in raisins/dates and nuts. Drop by teaspoonful onto greased baking sheets. Bake for 10-15 minutes. Cool and frost. The frosting: 1/2 c. packed brown sugar 1/4 c. milk 3 tbsp. butter 1 tsp. vanilla 3/4-1 c. powdered sugar In saucepan, combine brown sugar, milk and butter. Heat until sugar dissolves. Cool slightly. Stir in vanilla. Gradually add powdered sugar, beating until smooth and of spreading consistency. craigslist.org/forums/?ID=3036630 ------------------------- Took Alton Brown's advice for leftover cheese < chaotican > 10/19 14:14:38 And made a fromage fort. I know that it isn't a ground-breaking recipe, but I thought I'd share it because I was about to chuck my old cheese and hadn't thought of making this. (pardon the apologies, but I'm gun-shy ever since I posted the pork and tomatillo stew recipe that was apparently already a favorite!) Take all of your cheese that has seen better days and let it sit on the counter until it is room temp. If you have any really hard cheeses, grate them. Otherwise, cut what you have into cubes, discarding moldy parts and rinds. Put all the cubes into a food processer. If you have a pound or so, follow these amounts, otherwise adjust up or down. 3 tablespoons softened butter 1 handful chopped parsley 1/4 cup dry white wine 1 clove garlic Put it all in a food processor and blend for 2 mins. YUMMY! I used red wine because I didn't have any white. The cheese was purple, but delicious. http://forums.craigslist.org/?ID=20287068 I did something similar last weekend < AnchoHungry > 10/19 14:24:49 and saw Jaques Pepin do it many, many years ago. I only added cheese (butts) 5 kinds (emmenthaler, reggiano, a blue, mozzarella, and a domestic swiss) , garlic and white wine, processed until smooth and toasted some pugliese, spread with the "fondue" and broiled until bubbly and brown. http://forums.craigslist.org/?ID=20287764 ---------------- POTATO AND GARLIC SOUP WITH HERBS Here is our adaptation of aigo bouido, the restorative Provengal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal. (double the garlic) 2 tablespoons olive oil (preferably extra-virgin) 1 cup chopped onion 4 cups canned low-salt chicken broth or vegetable broth 2 pounds russet potatoes, peeled, cut into 1/2-inch pieces 6 large garlic cloves, peeled 1 bay leaf 1/4 cup minced chives or green onions 2 teaspoons minced fresh thyme or 3/4 teaspoon dried Heat olive oil in heavy large saucepan over medium heat. Add onion, saute until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve. Serves 4. Bon Appitit May 1995 --------------------------------------- Southern Wheat-free Cornbread < claymonkey > 10/27 09:48:23 from Moosewood Restaurant Daily Specials Southern Wheat-free Cornbread 2 cups yellow or white cornmeal 1/2 cup boiling water 1 Tbs. sugar 1 tsp. salt 2 tsp. baking powder 1 tsp. baking soda 1 large egg 2 Tbs. canola or other vegetable oil 1 1/4 cups buttermilk Prehead the oven to 375F. Oil a baking pan and set aside. In a medium bowl, stir together 1/2 cup of the cornmeal and the boiling water. The cornmeal will become mushy and then stiff. Set aside. In a large bowl, sift together the remaining 1 1/2 cups of cornmeal, the sugar, salt, baking powder, and baking soda. Beat the egg into the cornmeal mush and stir in the oil. Whisk in the buttermilk to make a thin batter. Add the liquid ingredients to the dry ingredients, whisk just until the batter is smooth (don't overmix), and immediately pour it into the prepared pan. Bake until the center of the cornbread is slightly rounded and firm and the edges are golden brown. Coll for 20 minutes or more before serving. Notes: Bake in a square or round baking pan or in a cast iron skillet: for an 8-inch square or 9-inch round pan, bake for 35-40 minutes; for a 9-inch square or 10-inch round pan, bake for 25-30 minutes. http://forums.craigslist.org/?ID=20582882 ----------------------------------------------------------------- Persimmon Cookie Recipe < sno > 11/11 19:39:17 Several days ago, I told someone that I'd post this, but I haven't had a chance! In case anyone would still like it, here is my grandmother's persimmon cookie recipe. The cookies are wonderful - a big family favorite. Persimmon Cookies ----------------- 1 c persimmon pulp 1 tsp baking soda 1 c sugar 1/2 c butter 1 egg, beaten 2 c flour, sifted 1 tsp baking powder 1 tsp cinnamon 1/4 tsp ground cardamon 1/2 tsp ground clove 1/2 tsp ground nutmeg (ideally fresh) 1/2 tsp salt 1 c walnuts, chopped 1 c raisins Preheat oven to 350. Add baking soda to persimmon pulp and mix. Cream butter and sugar. Add persimmon/soda to butter and sugar. Stir until creamy. Add egg, flour, baking powder, sifted spices, salt, nuts and raisins. Mix. Drop by spoonfuls onto greased baking sheets. Bake at 350 degrees for about 12 minutes. ----------------------------------------- My favorite version, from Marion Burros < chippie > 10/29 13:43:58 This recipe is from Marion Burros' Cooking for Comfort. If you like a crunchy topping, sprinke a half cup of breadcrumbs before baking. It's important to use sharp white cheddar cheese. MACARONI AND CHEESE Makes three to four servings as a main dish, or six servings as a side dish. 1 cup diced onion 2 tablespoons unsalted butter 2 tablespoons unbleached all-purpose flour 2 cups low-fat milk 1 tablespoon Dijon mustard 10 ounces extra-sharp aged white Cheddar cheese, grated, plus 2 ounces, grated Salt and freshly ground white pepper to taste 1/8 teaspoon ground nutmeg 1/4 to 1/2 teaspoon hot pepper sauce 8 ounces cavatappi (see note) 2 tablespoons grated Parmigiano-Reggiano In a large saucepan, cook the onion over low heat in the melted butter until the onion is soft but not browned, 5 to 7 minutes. Stir in the flour. Remove from the heat and whisk in the milk until thoroughly blended. Return to medium heat and cook, stirring, until the mixture begins to thicken. Remove from the heat and stir in the mustard and the 10 ounces of Cheddar, the salt, pepper, nutmeg and hot pepper sauce. Meanwhile, cook the cavatappi according to package directions until just al dente. Drain but do not rinse. Stir immediately into the prepared cheese sauce until well blended. Adjust the seasonings. Spoon the mixture into a 9-by-13-inch baking dish. Top with the remaining 2 ounces of Cheddar and the Parmigiano-Reggiano (see note). Place the rack in the bottom third of the oven. Preheat the oven to 400 F and bake for about 30 minutes, until the mixture is hot, bubbling throughout, and golden. Cook's Note: The finished casserole can be refrigerated before baking. To serve, let the dish return to room temperature and follow the directions for baking in the oven. Other corkscrew pasta can be substituted for the cavatappi; the sauce adheres beautifully to this shape. http://forums.craigslist.org/?ID=20695502 --------------------------------------- Celery, the low-fat Lasagne recipe I mentioned.. < camemBertandErnie > 11/04 19:35:19 Spinach & Sausage Lasagne 12 oz. dried or 1 lb. fresh lasagne noodles 3 c. low-fat milk 1/3 c. AP flour 2 oz. Reduced fat cream cheese 1 c. freshly grated Parmesan 1/2 tsp. salt, + to taste 1/4 tsp. freshly ground black pepper, + 1/4 tsp. freshly grated nutmeg 2 10 oz. pkgs frozen chopped spinach, thawed & squeezed dry 3/4 c. low-fat cottage cheese 6 oz. sweet Italian turkey sausage, removed from casing 1 tsp. olive oil 1 onion coarsely chopped 2 cloves garlic, minced 1 tsp. oregano or marjoram 1/2 tsp. fennel seeds 1 7-oz. jar roasted red peppers, drained and chopped 1/2 c. dry white wine 1 c. grated part-skim mozzarella 1 tbl. chopped fresh parsley (optional) 1. Boil lasagne in salted water, spread on out on clean surface and cover with clear wrap. 2. In large saucepan, heat 2.5 c. milk over medium heat until steaming. Meanwhile put flour in bowl and gradually whisk in remaining 1/2 c. milk until smooth: whisk this into the hot milk stirring CONSTANTLY until it comes to a simmer and thickens. Continue cooking 1 minute then remove from heat. Whisk in cream cheese, then Parmesan, = tsp salt, < tsp pepper, and nutmeg. Set the cheese sauce aside. Have a glass of wine. 3. In a bowl, stir together spinach and cottage cheese, season with salt and pepper, set aside. Refresh wine. 4. In a large non-stick skillet, cook sausage, breaking it up with a wooden spoon, until it is no longer pink. Transfer to cutting board and chop finely. Set aside. Check your wine. 5. Wipe the skillet clean and add oil. Return pan to heat, add onions, cook stirring until well browned, about 6+ minutes. Add garlic, marjoram or oregano, and fennel seeds, cook 1 minute longer. Stir in peppers, wine, and sausage. Simmer until wine has nearly evaporated, about 2 minutes. Remove from heat and season to taste with salt and pepper. This would be a good time to have some more wine. 6. Preheat oven to 400F. Lightly oil a 9 x 13 baking dish or coat it with nonstick cooking spray. 7. Smear the bottom of the dish with =+ cup of cheese mixture. Line the bottom with a single layer of noodles. Spread half of the spinach mixture over the noodles, top with half of the sausage mixture, and top that with another =+ cup of cheese mixture. Smooth the layer with a rubber spatula. Add another layer of noodles, top with remaining sausage mixture and spinach mixture, and =+ cup cheese sauce. Add a layer of noodles, top with remaining cheese sauce, sprinkle with mozzarella. And how about a glass of wine? 8. Lightly oil or coat with cooking spray, a large sheet of aluminum foil and use it to tightly cover the dish. Bake the Lasagne for 30 minutes. Uncover, rotate in oven and bake for 15 more minutes until lightly browned and bubbling on top. Let stand for 10 minutes. Sprinkle with parsley, open another bottle of wine, and serve. Makes 8 servings 400 Calories per serving, 23 grams protein, 11 grams fat (3.9 saturated), 49 grams carbs, 520 mg. sodium, 19 mg. Cholesterol, 2 grams fiber From Eating Well magazine, October 1996. ---------------------------- White Cheddar Sage Mashed < boomshanka > 11/05 07:37:02 here's a recipe I've used before that is excellent - though I add some milk to make it a little creamier. 4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes 1/4 cup (1/2 stick) butter 2 tablespoons plus 1 teaspoon minced fresh sage 3/4 cup whipping cream 3/4 cup whole milk 2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheese Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.) Preheat oven to 375F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes. Makes 10 servings. Bon Appitit November 2003 ------------------------------- Chewy Chocolate Gingerbread Cookies Makes 2 dozen 7 ounces best-quality semisweet chocolate 1 1/2 cups plus 1 tablespoon all-purpose flour 1 1/4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 tablespoon cocoa powder 8 tablespoons (1 stick) unsalted butter 1 tablespoon freshly grated ginger 1/2 cup dark-brown sugar, packed 1/2 cup unsulfured molasses 1 teaspoon baking soda 1/4 cup granulated sugar 1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. 2. In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. 3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more. 4. Heat oven to 325. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely. ---------------------------- Golden Pear Soup < claymonkey > 11/10 11:09:30 this recipe is wonderful...I've posted it before, but can't find it anymore, but thanks to chippies link to mollie katzen's site, here it is again... Adapted from "Still Life With Menu." Preparation time: 50 minutes Yield: 6 servings Fresh pears and sweet potatoes are puried together and finished off with touches of cinnamon, white wine, and cream. This unusual soup is slightly sweet, slightly tart, and deeply soothing. It is easy to make, and it's hard to believe something that tastes this good can be be so easy. Steps 1 through 4 can be done ahead of time, and the purie can be refrigerated for a day or two before the finishing touches are added. 1 1/2 pounds sweet potatoes (acorn or butternut squash may be substituted.) 4 cups water 1 3-inch stick cinnamon 1 1/2 teaspoons salt 3 large ripe pears (any kind but Bosc) 1 to 2 tablespoons butter 1/4 cup plus 2 tablespoons dry white wine 1/3 cup half-and-half, light cream, or milk (lowfat or soy okay) A few dashes of ground white pepper Peel sweet potatoes (or squash), and cut into small pieces. Place in a large saucepan with water, cinnamon stick, and salt. Bring to a boil, cover, and simmer until tender (about 15 minutes). Remove the cover and let it simmer an additional 5 minutes over medium heat. Remove and discard the cinnamon stick. Set aside. Peel and core the pears, and cut them into thin slices. In a heavy skillet, sauti pears in butter for about 5 minutes over medium heat, stirring frequently. Add 1/4 cup wine, cover, and simmer about 10 minutes longer over medium heat. Using a food processor with the steel blade or a blender, purie the sweet potatoes (squash) in the cooking water together with the pears-au-jus until smooth. (You may have to do this in several batches.) Transfer to a heavy soup pot or Dutch oven. Add the cream or milk and the remaining 2 tablespoons of wine. Sprinkle in the white pepper. Heat very gently just before serving. (Don't let it boil.) www.molliekatzen.com/recipes/golden_pear_soup.php -------------------------------- Butternut Squash and Apple Soup < tangelowrestler > 11/12 18:43:45 For the person unable to find Ina Garten's Butternut Squash and Apple Soup recipe, here it is! Ingredients 2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry powder 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (4 apples) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups water 2 cups good apple cider or juice Instructions Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. http://forums.craigslist.org/?ID=21309660 ---------------------------- Try my coconut milk rice... < Eshta > 11/14 22:54:15 2 cups rice 1 14oz can light coconut milk 1 cup water 1 T butter or in my case Smart Balance spread dash o' salt dash o' cardamom couple dashes cinnamon Throw everything in rice cooker and turn on. When it's done add golden raisins and slivered almonds and serve. http://forums.craigslist.org/?ID=21355604 ------------------------ Addas soup, in Arabic < - > 11/14 23:00:58 "Addas' is a blanket term for lentils. Here is my recipe: 1 Tbsp olive oil 2 large onions, diced 1 small hot pepper, chopped (optional) 8 cups water 1 cup dried yellow lentils 1 tsp cumin 1 tsp ground coriander seeds Pinch of saffron 2 Tablespoons white rice, uncooked 1/4 cup lemon juice Salt n pepper to taste (I like lots) Heat oil in a saucepan and sauti onions and hot pepper over medium heat for 10 minutes or so till the onions are nice and brown. Add remaining ingredients, except lemon juice and boil. Cover and cook over medium heat until lentils are very soft, around half an hour or so. Puree (I use a stick blender, or you can pour it into your food processor if you have one) Stir in lemon juice then serve with lemon slices. http://forums.craigslist.org/?ID=21355709 ----------------------------------------- this is a great mushroom lasagna < boomshanka > 11/15 11:55:38 labor intensive but totally worth it! Artichoke, mushroom and spinach Lasagna Filling 2 tablespoons (1/4 stick) butter 1 pound portobella mushroom caps, sliced 1 10 oz. package sliced white mushrooms 3 garlic cloves, minced 2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped 1 10 oz. package chopped spinach 1 cup dry vermouth Bichamel sauce 4 1/2 tablespoons butter 4 1/2 tablespoons all purpose flour 4 1/2 cups whole milk 2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces) Ground nutmeg 1 9-ounce package oven-ready (no-boil) lasagna noodles 1 pound whole-milk mozzarella cheese, thinly sliced For filling: Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauti until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Add spinach until wilted. Season with salt and pepper. For bichamel sauce: Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg. Spread 2/3 cup bichamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup bichamel sauce over. Top bichamel with 1/4 of mozzarella. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining bichamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.) Preheat oven to 3500F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes http://forums.craigslist.org/?ID=21371410 ------------------------- sure thing! < vrunka > 11/15 14:12:09 This is a pretty heavily modified version of a recipe I saw in this month's Cooking Light. I'm doing this from memory, but here's the gist of it: 3+ lbs of butternut squash, peeled and cubed 1 onion 1 tbs butter Olive oil 4 cups milk (I used soy milk, but just because that's what I had on hand and it was fine) 1 tbs fresh rosemary a few cloves of minced garlic 1/4 cup flour 10 oz lasagne noodles 1/8-1/4 c grated parmesan 4-5 oz of goat cheese 1/4 c pine nuts s&p 1. Carmelize the onion in butter and/or olive oil according to your favorite carmelizing method. I actually used two onions, but I assume that not everyone is as much of a carmelized onion fiend as I am. 2. Preheat the oven to 450. Brush a baking pan with EVOO and toss the squash pieces about to coat them. Roast in the oven for about 15 minutes until the squash pieces are slightly brown and soft. Reduce oven heat to 375. Resist urge to snack on crispy squash bits. 3. Heat up 3 cups of the milk to a simmer and toss in the rosemary. Let it steep for 5-10 minutes and then strain (CL said to do this in the microwave and this might have been easier in retrospect). With the remaining cup of milk, whisk in the flour to create a smooth solution. 4. Saute the garilc in a bit of EVOO in the saucepan. Before it browns, pour in the rosemary milk and bring it up to a simmer. Then whisk in the flour mixture and let it simmer until thick, about 10 minutes. (A side note: I think this recipe was originally made with a roux base which is probably much more delicious, but this works just fine and, of course, is less fatty). When the sauce is good and thick, gently fold in the squash pieces. 5. Oil or cooking spray your lasgane dish. Pour in a third of the squash/milk mixture, cover with a layer of noodles (of course you should boil your noodles if they need boiling). Top the noodles with some 1/3rd of the carmelized onion, crumble 1/3rd of the goat cheese on top of that and top with more squashy stuff, more noodles, and so on. End with a layer of noodles topped with grated parmesan, s&p to taste. The CL recipe also called for a 1/2 cup whipping cream on top, but that's not totally necessary. 6. Cover with foil, bake for 30 minutes. Remove foil and bake for 15 minutes more. When there's about 5 uncovered minuted left, toss the pine nuts on top and let them get good and toasty. Take the dish out and let it rest for 10 minutes before serving. Enjoy! http://forums.craigslist.org/?ID=21379774 ---------------------------- Nuaoc Cham < tastee > 11/15 15:35:04 I always use this recipe: beef.allrecipes.com/az/NuaocChamSauce.asp INGREDIENTS: 2 cloves garlic, minced 1 teaspoon crushed red pepper flakes 3 tablespoons white sugar 2 tablespoons lime juice 4 tablespoons fish sauce 1 cup water -------------------------------------------------------------------------------- DIRECTIONS: In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste. Serve with grilled lemon grass beef. http://forums.craigslist.org/?ID=21385185 -------------------------- Here is the Fake Email NM Cookie Recipe < PotatoRicer > 06/03 22:57:52 Fake one from the email hoax: (I like this one better) Email Hoax Neiman Marcus Cookie Recipe: 2 cups butter 4 cups flour 2 tsp. soda 2 cups sugar 5 cups blended oatmeal** 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1 8 oz. Hershey Bar (grated) 4 eggs 2 tsp. baking powder 3 cups chopped nuts (your choice) 2 tsp. vanilla Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. ** measure oatmeal and blend in a blender to a fine powder ----------------------------------- NM Chocolate Chip Cookie Recipe An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free. Ingredients * 1/2 cup unsalted butter, softened * 1 cup brown sugar * 3 tablespoons granulated sugar * 1 egg * 2 teaspoons vanilla extract * 1/2 teaspoon baking soda * 1/2 teaspoon baking powder * 1/2 teaspoon salt * 1-3/4 cups flour * 1-1/2 teaspoons instant espresso powder, slightly crushed * 8 ounces semisweet chocolate chips Directions 1. Cream the butter with the sugars until fluffy. 2. Beat in the egg and the vanilla extract. 3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. 4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies. -------------------------- method < sflboogie > 11/18 13:52:57 boil your macaroni until just barely al dente. drain, toss with a little butter so it doesn't stick grease a 9x13 pan with butter first, nuke about two cups of milk until its hot. then, in a medium pot, take a half stick of butter and melt over med heat. add three cloves garlic and minced onion or shallot if you want and saute until translucent. add a tablespoon of flour to the butter and cook it around until it' golden. add your dried spices (me: generous pinch of cayenne, 1 teaspoon mustard powder) then, grab a whisk, and start Slooooooowly pouring in the hot milk. Slow means no lumps. then, remove your pan from the heat and dump in your shredded and/or crumbled cheeses. stir until they melt smooth. you can also add in some parmesean and pepper. now taste it! does it need salt (probably will depending on your cheese choice). does it need more of anything else? then toss with the pasta (i usually add half the pasta than a cup or so at a time to make sure the proportion is right. you want there to be plenty of cheese sauce around that pasta. pour into your greased pan, top with breadcrumbs, parmesean. bake at 350 until the top is brown and it's bubbly. let sit for at least 5 minutes before diggin in. ---------------------------------------------- thai spinach wrap recipe < claymonkey > 07/02 09:49:06 Some one asked for the sauce for this - they had it at Suboy Suboy. This recipe is from Nancie McDermott's "Real Vegetarian Thai" cookbook (Mmmm love the spring rolls!!!) - everything that I've made from it is absolutely fantastic. It's called miang kum - miang means "leaf" and kum means "a small mouthfull". Sauce: 1/2 cup toasted coconut 3 Tbs. peeled, coarsely chopped ginger 2 Tbs. coarsely chopped shallots 1 Tbs. Asian bean sauce 3/4 cup veg. stock 1 cup palm or brown sugar 1/4 cup tamarind liquid (I've substituted pineapple juice in the past) 1 tsp. soy sauce 1 tsp. salt Treats: 1/2 cup toasted coconut 1/2 cup cut-up peeled ginger (1/4 inch chunks) 1/2 cup cut-up limes, including peel (1/4 inch chunks) 1/2 cup cut-up shallots or red onions (1/4 inch chunks) 2 Tbs thinly sliced fresh green chiles (thai bird, serrano, or jalapeno) 1/2 cup salted, dry-roasted peanuts (cashews work too!!) 1/2 cup salted sunflower seeds (I've never used) large spinach leaves or some lettuce with cupped leaves (like boston, etc..) To make the sauce, in a mini processor or blender, combine coconut, ginger, shallots, and Asian bean sauce and grind to a fairly smooth paste. Add a little of the stock as needed. In a saucepan, combine coconut-ginger paste, veg. stock, sugar, tamarind, soy sauce, and salt. Stir well, bring to rolling boil over med heat, stirring often. Boil for 2 min. stirring and adjusting heat so it doesn't boil over. Reduce heat to maintain a gentle boil and simmer, stirring and scraping down sides, now and then, until the saue is dark brown, thickened to a medium syrup - about 10 minutes. Cool sauce to room temp. Can be kept in refrigerator for 3 or 4 days. When the sauce reaches room temp. it should be a little thcker than real maple syrup and thinner than honey. To serve, arange all ingrediants except spinach/lettuce in separate heaps on a platter or in small bowls. Separate the leaves and arrange on platter nearby. Place sauce in small deep bowl with a small serving spoon. To eat, take a leaf, add small amounts of each treat, and top with a dollop of sauce. Fold into a small packet and pop in mouth. Best in one bite. Yum, Yum!!! These are so good. Suboy suboy uses those little dried shrimp also. http://forums.craigslist.org/?ID=7189572 ---------------------------------- not sure if it is quick, but this is from < shesthecheese > 11/19 15:42:57 Cooking Light, as remembered/posted by jedesign. I've been meaning to try it: Fettucine Alfredo 1 tbs. butter 2-4 cloves garlic, minced (recipe says 2; I like 4) 1 tbs. flour 1-1/3 cups 2% milk (I use nonfat and it works just fine) 2 tbs. 1/3-less-fat cream cheese 1-1/4 shredded fresh parmesan cheese, divided (about 2-1/2 oz.) 1 tbs. chopped fresh flat-leaf parsley Fresh ground pepper Melt butter in saucepan over medium-high heat. Sauti garlic in butter one minute. Add flour and stir with whisk to blend. Add milk a little at a time, stirring with whisk between each addition, allowing mixture to heat up before adding more. Continue to heat mixture while stirring until thick and bubbly. Add cream cheese, and stir until melted. Add 1 cup (2 oz.) parmesan cheese and stir until melted. (If your pasta isn't ready yet, turn heat down to the lowest setting and place lid on pan.) Pour sauce over cooked fettucine divided among four plates. Sprinkle pasta with remaining parmesan cheese, parsley, and pepper. If you're really hungry, this can be 2 large servings. I usually omit the parsley, and add some steamed broccoli florets to the pasta before pouring on the sauce. http://forums.craigslist.org/?ID=21578344 ------------------------------- VegWeb.com Click to print or use the File->Print... command on your browser's menu. From Anne Wolfley Vegetarian Stuffing Ingredients (use vegan versions): * 6 cups diced vegan bread * 2 tablespoons non-hydrogenated vegan margarine * 1 medium onion, diced * 3 stalks celery, sliced * 2 large carrots, peeled and thinly sliced * 1/4 teaspoon rosemary * 1/4 teaspoon thyme * 1/4 teaspoon sage * 1/4 cup chopped fresh parsley * 3 tablespoons raisins * 1/4 cup each walnuts and pecans * 1/2 teaspoon salt, or to taste * 1 1/2 cups vegetable stock Directions: Preheat oven to 350 degrees. Place diced vegan bread in a 9" x 13" baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent. Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently. Bake, uncovered, for 20-30 minutes. Season with black pepper if desired. Serves: 6-8 --------------------------- Here's some input and a recipe < NorCalGal1 > 11/23 23:34:29 Well, it depends how much you are making. If you are using dried (which I would assume), rehydrate with very warm water and let sit for at least 20 minutes. You'll want to use the water but I would strain the water though cheese cloth due to dirt/sand that is part of the dried mushrooms. The liquid can be used like broth. Porcini Pinenut Stuffing * 2 Packages of bread cubes * 2 cups roasted Pinenuts * 1 cup Porcini re-hydrated (or preferrably in oil), chopped med. Fine * 1lb Crimini mushrooms, chopped up * 6 tall Celery stalks, sliced thinly * 1 large or 1-1/2 med. onions diced * Italian seasonings * Chicken stock * Chopped garlic, lots Saute garlic, onions in olive oil. When softening, add celery and cook until browned. Remove and saute mushrooms in olive oil until tender. In a large bowl, put the bread cubes, toss in the cooked mixture, Porcini and pinenuts. When mixed, slowly pour in the chicken stock, stirring constantly. Add enough to moisten but not to get it soggy. After the turkey comes out and is hanging out for a half hour, place the stuffing into a large, shallow roasting pan and bake for a half hour. Check moisture halfway through and add more moisture if necessary and stir thoroughly. http://forums.craigslist.org/?ID=21722248 ---------------------------------- Mom's stuffing recipe < Penny_from_heaven > 11/23 08:44:41 turkey giblets turkey neck 5 carrots, grated 5 cloves garlic, sliced 5 stalks celery, chopped 1 quart water 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon poultry seasoning 1/2 cup chicken fat, rendered 4 large onion, chopped 48 ounces stale bread, torn up (3 16-ounce loaves) 1/4 cup fresh parsley, chopped 3 tablespoons kosher salt 2 teaspoons freshly ground pepper 1/2 teaspoon freshly ground nutmeg 1.Preheat oven to 325 degrees 2.In 3 quart saucepan, put cold water, giblets, carrots, celery, garlic, sage, thyme and poultry seasoning. Bring to a boil and reduce heat to simmer for 30 minutes. When broth is done, remove giblets and neck. Dice giblets finely and set aside. Discard neck. 3.Render fat in large stock pot and saute onions till soft and transluscent, about 8 minutes. Add diced giblet mixture to stock pot along with torn bread. Toss lightly. Add broth, parsley, salt, pepper and nutmeg. Toss lightly again and correct seasonings. 4.Stuff turkey and bake remaining stuffing in large baking dish, covered, for one hour. Alternately, put all stuffing in two large flat baking dishes and bake covered. You can also put any remaining stuffing into greased muffin tins and bake for 30-45 minutes, then wrap well and freeze. http://forums.craigslist.org/?ID=21682559 ---------------------------------- Some thoughts: < Penny_from_heaven > 11/22 14:32:46 Stale bread, torn into pieces Vegetable stock Shredded carrots Chopped celery Chopped onion Sage Thyme Poultry seasoning Salt and pepper Butter and Olive oil Raisins and nuts (optional) Melt the butter in a large saucepan, pour in some oil. Saute the carrots, celery and onions until the onions are starting to brown just a little. Toss in the herbs (I use dried but fresh would work too) and let the heat of the pan start to release the oils. Pour in some vegetable stock (or chicken if they're not vegetarians) and let it come to a boil. Toss in the bread crumbs, stirring lightly, and cover the pan. If you're using the raisins and nuts, put them in now. Turn the heat down to a low simmer and let the bread marry with the vegetables, broth and herbs. Let it sit for 20 minutes or so, and check for proper texture. Season with salt and pepper to taste. -------------------------------- LEEK AND WILD MUSHROOM STUFFING The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres. 1 1/2 cups hot water 1/2 ounce dried porcini mushrooms* 1 cup (2 sticks) butter 1 pound fresh shiitake mushrooms, stems removed, caps sliced 1 pound button mushrooms, sliced 1 1/2 cups chopped leeks (white and pale green parts only) 6 garlic cloves, chopped 2 cups dry white wine 1 tablespoon chopped fresh thyme 1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices 1 large egg, beaten to blend Combine 1 1/2 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve. Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauti 10 minutes. Add leeks and garlic; sauti 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl. Mix bread into mushroom mixture. Season with salt and pepper; mix in egg. To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish -- alongside turkey or while turkey is resting -- until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer. To bake stuffing in dish: Preheat oven to 350F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes. * Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets. Makes 10 to 12 servings. Bon Appetit November 2002 -------------------- CHESTNUT AND SAUSAGE STUFFING Active time: 1 hr Start to finish: 1 3/4 hr 1 (1 1/4-lb) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups) 1/2 lb sliced bacon, cut crosswise into 1/2-inch pieces 3 medium onions, coarsely chopped 3 celery ribs, coarsely chopped 1 lb bulk pork sausage 1 turkey liver (optional), coarsely chopped 1/4 cup Cognac or other brandy 1 1/2 cups half-and-half 1 cup turkey stock or low-sodium chicken broth 2 large eggs 1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups) 1/4 cup coarsely chopped fresh flat-leaf parsley 1 1/2 teaspoons dried sage, crumbled 1 teaspoon dried thyme, crumbled 3/4 teaspoon salt 1/2 teaspoon black pepper Put oven racks in upper and lower thirds of oven and preheat oven to 3500F. Butter a 2 1/2- to 3-quart shallow baking dish. Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl. Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauti onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauti, stirring, 3 minutes, then transfer vegetables to bowl with bacon. Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture. Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture. Increase oven temperature to 3750F. Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well. Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more. Cooks' notes: - Bread can be dried 1 week ahead and kept in a sealed plastic bag at room temperature. - Stuffing can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking. Makes 8 to 10 servings. Gourmet November 2003; originally published November 1977 ---------------------------- Southern "boiled custard"-- < ContraltoDelet > 12/06 20:45:37 not eggnog. Similar but not the same. Usually made as a non-alcohol base, for families, and then adults would add their chosen poison to their glass. It's thicker than eggnog. Usually about a quart whole milk, 2/3 cup (two-thirds cup, not 2 or 3!) to one cup sugar, depending upon whether the plan was to add booze, 4 whole eggs, maybe with one extra yolk added, and a touch vanilla. You heat the milk until it forms a slight skin, you add sugar and lightly beaten eggs alternately, you cook until it coats a spoon. It must not boil, that's a misnomer. Each household has its own variation. Vanilla goes at the end. It thickens as it cools, and it is served cold and can have liquor or spice added, or a scoop of ice cream. It's drinking a dessert, really. Anyone familiar with it? http://forums.craigslist.org/?ID=22139901 ---------------------------- Southern Boiled Custard 12 egg yolks 1= cups sugar 2 quarts milk 2 tsp. vanilla Beat egg yolks and sugar until light and fluffy. Bring the milk to "boiling point" on a candy thermometer, in a heavy saucepan. Stir hot milk into egg yolk mixture. Return to saucepan and simmer on lowest heat for 15 minutes, stirring constantly. Add the vanilla. Chill at least 1 hour before serving. Serve topped with whipped cream. (c) Buttermilk Press --------------------------------------------- Southern Boiled Custard A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract. Makes 8 servings. Printed from Allrecipes, Submitted by Cathy 1 quart whole milk 5 eggs 1 cup white sugar 1 teaspoon vanilla extract Directions 1 Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat. 2 Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk. 3 Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving. ----------------------- homemade chai... < doremifa > 12/06 22:10:21 i used to have authentic as a kid... got a recipe this weekend...but wanted to make sure i remembered it correctly cardamom, cloves, fresh ginger, cinnamon, and nutmeg. equal portions in water. some sugar. boil. remove from heat. steep some fine loose tea leaves for about 30 seconds (put back on burner- which has been turned off- while steeping) strain into mugs. add milk and more sugar to taste, if needed. stir and serve. is that it? can't wait to try. i've been going on Starbucks chai for a long time, even though i know it's not even close. at least it's not called a chai tea there. (yes, i'd like some tea tea please?) --------------------------------- lentil shepherd's pie < supermama > 12/08 11:27:44 1 cup dried lentils (green or brown) 2-3 tablespoons butter (use olive oil for vegan) 1 large onion, peeled and chopped 2 carrots, chopped 2 stalks celery, chopped 1 teaspoon mixed dried herbs (marjoram, thyme, basil, sage - your choice) 1 15-ounce can tomatoes, chopped 2 tablespoons soy sauce 2-3 tablespoons chopped parsley 1 1/2 - 2 lbs. potatoes, cooked and mashed Paprika Boil lentils in water 45 minutes. Drain. Preheat oven to 4000 F. Grease shallow oven dish. Saute onions in butter or olive oil in large skillet, 10 minutes. Add garlic, herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste. Stir. Spoon mixture into baking dish. Spread mashed potatoes evenly over the top, drawing a fork over the surface to make ridges. Sprinkle with paprika and dot with butter, if desired. Bake 45 minutes, until golden brown. Cover with tin foil for the first 25 minutes, then uncover for the remaining time to make the potatoes golden. --------------------------- my favorite < avidreader > 12/08 09:18:10 We call it "High End Mac N Cheese" at my house and we substitute other cheeses, mac n cheese ain't just for jack and cheddar! Penne au Gratin Recipe Courtesy of Jacques Pepin Ingredients 6 ounces penne pasta (2 1/4 cups) 1 1/2 teaspoons unsalted butter 1 tablespoon virgin olive oil 2 tablespoons all-purpose flour 2 1/2 cups milk 4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup) 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups) 1 1/2 tablespoons grated Parmesan cheese 1/2 teaspoon paprika Directions Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside. Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside. When ready to finish the gratin, preheat the oven to 400 degrees. Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately. Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top. http://forums.craigslist.org/?ID=22195679 --------------------------------- this is my favorite < tea > 12/08 10:00:43 You don't have to use the truffles (or the oil) but I like the method. posted by enoteca (04/10): Macaroni and Cheese recipe: this is from chef Paul Bocuse. 3/4 pound long macaroni (I use Ziti) 1 Tbls coarse salt 1 truffle (optional, see Note) 1 Tbls unsalted butter 5 Tbls grated Parmesan cheese For the Sauce: 7 Tbls unsalted butter 6 Tbls flour 2 cups milk 1 tsp salt pinch of ground pepper pinch of ground nutmeg 1/2 cup heavy cream 1 1/2 cups grated Beaufort or Gruyere cheese Fill a large pot with 4 quarts of water, add the coarse salt and bring to a boil. Add the macaroni, bring back to a boil and cook until al dente. Do not overcook. Drain well. Meanwhile, prepare the sauce: Melt the 7 Tbls butter in a saucepan, add the flour and mix well. Stir in the milk, salt, pepper, and nutmeg and cook over medium heat, stirring constantly with a whisk until the mixture boils. Let boil briefly. Stir in the cream and about two-thirds of the Gruyere cheese. Continue to cook until the cheese is melted. Preheat the oven to 400F. Finely chop or sliver the truffle, if using. Use the Tbls butter to coat the bottom and sides of an oval gratin dish (I use a rectangular baking dish). Arrange a layer of the macaroni on the bottom of the dish. Spoon a layer of the sauce over, and sprinkle a little of the truffle over the top. Add another layer of macaroni and continue to layer the macaroni, sauce, and truffle in this manner, ending with a layer of sauce. Arrange the remaining Gruyere cheese over the top, and sprinkle evenly with the grated parmesan. Place in the preheated oven and cook for 20 minutes until the top is nicely browned. Serves 6 (Note: In place of truffle shavings, I have also sprinkled some truffle oil just underneath the last layer of pasta.) craigslist.org/forums/?ID=1201081 -------------------------------- from cooks illo, 2004 < fritolay > 12/08 10:48:26 I've tried a few recipes and found this one to be very creamy without being overly rich. It's less clumpy also and maintains the creaminess when you reheat it...sometimes mac and cheese gets gross and oily. I used an herb slab for the bread crumb topping... (my usual recipe uses thyme, onions and peppercorns simmered with the bechamel and strained out before mixing with the cheese and I missed that so recommend using something with herbs in the bread) next time I might use a little less, but the way they do it comes out very well. I used 4 oz jack and 12 oz cheddar, and it still had the creaminess that comes from mixing the two cheeses. Bread Crumb Topping 6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces 3 tablespoons unsalted butter (cold), cut into 6 pieces Pasta and Cheese 1 pound elbow macaroni 1 tablespoon table salt 5 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 1/2 teaspoons mustard powder 1/4 teaspoon cayenne pepper (optional) 5 cups milk (see note) 8 ounces Monterey Jack cheese shredded (2 cups) 8 ounces sharp cheddar cheese shredded (2 cups) 1 teaspoon table salt 1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside. 2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander. 3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. 4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve. http://forums.craigslist.org/?ID=22200660 -------------------------- Poireaux au vin rouge, from Eliz. David's < asparagirl > 10/02 19:42:38 French Provincial Cooking. One of the best (and simplest) ways to prepare leeks. But, you would really want to cook the entire bunch. This is lovely for a picnic. Have some good bread on hand to sop up the delicious sauce: "Unexpectedly, perhaps, when wine is to be used in the cooking leeks, the French always use red rather than white wine. Choose small leeks, all of a size. Having cut them down almost to the white part and cleaned them thoroughly, put them side by side in a frying-pan in which you have heated 3 or 4 T of olive oil. As soon as they have taken colour on one side, turn them over. Season with very little salt. Pour over them, for 1 lb. of leeks, a wineglass of red wine (look out for the spluttering), let it bubble, add 2 T of good meat stock, or water if no stock is available, cover the pan and cook at a moderate pace for 7 to 10 minutes, turning the leeks over once during the process. They are done when a skewer pierces the root end quite easily. Put the leeks in a shallow oval dish, cook the sauce another few seconds until reduced and pour it over the leeks. Serve hot as a separate vegetable course, or cold as an hors d'oeuvre. This is an example of a dish for which one would not buy wine specially, but which is delicious if you happen to have a glass to spare. It is a dish of particularly beautiful appearance, with the green of the leeks and the dark purple of the wine sauce." Leeks in olive oil with lemon < Penny_from_heaven > 10/02 21:55:42 6 leeks 2 tablespoons olive oil 2 cups chicken stock, or vegetable stock 1 teaspoon thyme, fresh 1 teaspoon lemon zest 2 tablespoons lemon juice salt and pepper Cut off all but 2 inches of green leaves of leeks and put aside for vegetable stock. Split leeks in two lengthwise. Rinse very well in several changes of water, separating leaves to release any dirt. Drain thoroughly and chop crosswise into 1/2 inch pieces, discarding roots. Heat a large nonreactive frying pan over medium high heat til a drop of water dances in the pan. Add olive oil and chopped leeks and saute till leeks brown at edges. Add chicken stock and thyme and turn heat to medium. Cook until leeks soften and are fairly dry, adding a little water if necessary. Remove from heat, add zest and jice and adjust salt and pepper. Can be served at room temperature. http://forums.craigslist.org/?ID=19690692 --------------------------- Here's my sweet potato pie recipe < jennabeee > 12/10 11:32:49 Very easy--especially if you buy the pie crust (sssh don't tell anyone) I got it off of the food network but I tweaked it so it is mine now :) Sweet Potato Pie Serve this pie with some lightly whipped cream or, marshmallow fluff. 1 (9-inch) basic pie crust, baked blind, recipe follows 2 large or 3 medium sized sweet potatoes 4 tablespoons (2 ounces) butter, melted 1 teaspoon vanilla extract 2 teaspoon maple extract 3 eggs 1 egg yolk 3/4 cup cream 1/2 cup brown sugar 1/4 cup Masala or Sherry (bourbon can be substituted--pretty much any alchol depending on your taste) 1/4 teaspoon kosher salt 1/4 teaspoon grated nutmeg (preferably freshly grated) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves or allspice A few grinds black pepper Blind bake crust in a preheated 375 degree F oven for 20 minutes with foil or parchement and beans or pie stones. Remove foil and beans before filling. Turn up oven to 425 degrees F. Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree. Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move. http://forums.craigslist.org/?ID=22296448 --------------------------------------- Apple Wrapper Pie Filling: 2/3 cup packed brown sugar 1/3 cup all-purpose flour 4 cups thinly sliced peeled tart apples (about 4 medium) 1 tablespoon butter or stick margarine Granulated sugar, if desired Pie Crust: 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening (Crisco) 2 to 3 tablespoons cold water 1) Mix flour and salt in medium bowl. Cut in shortening using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tablespoons more water can be added if necessary). 2) Gather pastry into a ball. Shape into flattened round on lightly floured surface. If desired, wrap pastry with plastic wrap and refrigerate about 30 minutes to firm up the shortening which helps make the baked pastry more flaky and lets the water absorb evenly throughout the dough. If refrigerated longer, let the pastry soften slightly before rolling. 3) Roll pastry on lightly floured surface, using floured rolling pin, into a 13 inch circle. Place on large ungreased cookie sheet. Cover with plastic wrap to keep it moist while making filling. 4) Mix brown sugar and flour in large bowl. Stir in apples. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces, sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples. Sprinkle pastry with sugar if desired. 5) Bake 30 to 35 minutes in a 425 degree oven until crust is light golden brown. To prevent excessive browning, cover center of pie with 5 inch square of aluminum during last 10 to 15 minutes. Cool on cookie sheet on wire rack for at least 1 hour. Serve warm, if desired. ----------------------------------------------------------------------- Molassas Crinkles < claymonkey > 12/13 12:26:57 from Still Life with Menu by Mollie Katzen 1/2 cup melted butter 1/4 cup molassas 1 cup sugar + additional sugar for rolling 1 large egg 2 cups flour 1/4 tps. salt 1 tsp. baking soda 1 tsp. ground cinnamon 1 tps. ground ginger 1 tsp. ground allspice preheat oven to 350 and lightly greese cookie sheet(s). beat together melted butter, molassas, and sugar til well combined. beat egg seperately, then mix in with butter mixture. sift together the dry ingredients and add to wet, mix til just well combined (but avoid overmixing). put some extra sugar in a bowl. with your hands (floured if necessary), roll dough into 1 1/2 inch balls and then roll in the sugar til completely coated, put on prepared cookie sheet and bake for 12-15 minutes. cool on a rack. my notes: I add more spices than called for (1 1/4 cinamon, and probably 1 1/2 - 1 3/4 allspice and ginger)...to the batch I made last night, I added some candied ginger too http://forums.craigslist.org/?ID=22380048 ------------------------------------------ agree too, here's a recipe < claymonkey > 11/04 15:02:02 it's from Mollie Katzen's Still Life w/ menu cookbook, just sub asparagus for the green beens Roasted and Marinated Green Beans with Onions and Garlic Cloves 3-4 Tbs. olive oil 1 pound fresh green beans, cleaned, trimmed, and patted dry 1 medium-sized yellow or red onion, cut into thin slices or rings 6-8 medium sized cloves garlic (I use more), peeled and halved lengthwise a scant 1/2 tsp. salt 1-2 Tbs. balsamic vinegar freshly ground black pepper Preheat oven to 400 deg. Brush a large baking tray with 2 Tbs. olive oil. Spread green beans, onions, and garlic on the tray. Salt lightly, and drizzle with another Tbs. or two of olive oil. Bake the vegetables for 20-30 minutes, interrupting several times to shake the tray or stir briefly. After 20 minutes, taste-test a green bean to see if it's done to your liking. The baking time is somewhat flexible. When all the vegetables are tender, remove from the oven and transfer to a bowl. Drizzle immediately with vinegar. Apply freshly ground black pepper to taste. Serve hot, at room temperature, or cold. http://forums.craigslist.org/?ID=10067833 -------------------------------------- green beans with parsley, mint and garlic < peachie > 12/13 13:03:19 SO good! Boil the beans in water until they are done (and done can be a quick blanch to no longer crisp, depends on the cook). Mix olive oil, red wine vinegar, a clove of minced garlic or two and LOTS of chopped parsley and mint. Toss with beans and serve at room temp. These are the best, a family favorite. Beware of parsley and mint in the teeth, the only downfall of the dish.... http://forums.craigslist.org/?ID=22382340 --------------------------------------- Green Tea Shortbread Leaves Makes 3 dozen Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder. 2 cups all-purpose flour, plus more for rolling 2 tablespoons Chinese green-tea powder 1/2 teaspoon table salt 1/2 pound (2 sticks) unsalted butter, room temperature 1/2 cup confectioners 1. Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. 2. Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes. 3. Preheat oven to 3250. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, reroll, chill, and cut shapes. Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for up to 3 to 4 weeks. ----------------------------------------------- ARTICHOKE AND MUSHROOM LASAGNA Crusty Italian bread and a simple salad round out a delicious meatless meal. What to drink: A robust Italian Barbera. Filling 2 tablespoons (1/4 stick) butter 1 pound mushrooms, sliced 3 garlic cloves, minced 2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped 1 cup dry vermouth Bichamel sauce 4 1/2 tablespoons butter 4 1/2 tablespoons all purpose flour 4 1/2 cups whole milk 2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces) Ground nutmeg 1 9-ounce package oven-ready (no-boil) lasagna noodles 1 pound whole-milk mozzarella cheese, thinly sliced For filling: Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauti until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper. For bichamel sauce: Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg. Spread 2/3 cup bichamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup bichamel sauce over. Top bichamel with 1/4 of mozzarella. Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining bichamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.) Preheat oven to 3500F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 4500F. Bake lasagna until golden on top, about 10 minutes longer. Makes 8 servings. Bon Appitit February 2002 --------------------------- Hmmm. That was not a loaf though. Memory is so < answer-gal > 12/13 22:42:18 confusing, isn't it? Let me see if I can fit that recipe in a few posts. Nutmeat pate in brioche Pate: 1-1/2 tbs. butter 2 small cloves garlic, minced 1 chopped onion 1/4 tsp ground cumin 1/4 tsp thyme 1/4 tsp marjoram 1/4 tsp paprika 1 tbs. flour 3/4 cup vegetable broth 1/2 cup red wine 1-1/2 cups broken, shelled chestnuts 2-1/2 cups broken, shelled walnuts 1/2 cup broken, shelled pecans 1 cup diced celery 1 Tbs. Worstershire sauce 1 Tbs cognac 2 eggs, lightly beaten 2 Tbs. chopped fresh parsley 1 tsp. salt fresh ground black pepper to taste 1/2 cup dry breadcrumbs 4 oz. grated Gruyere cheese Brioche: 3 packages yeast 1/2 tsp sugar 3/4 cup lukewarm milk 4 cups flour,more as needed 2 tsp. salt 10 large egg yols 1/2 cup butter, well softened [continued next post] http://forums.craigslist.org/?ID=22405663 recipe continued. . .[nutmeat pate in brioche < answer-gal > 12/13 22:47:32 Pate: Melt the butter in a medium size, heavy bottom skillet and saute the onion and garlic in it. When the onion turns transparent, stir in the cumin, thyme, marjoram, paprika, and the flour. Allow the roux to cook for a few minutes, then add the vegetabke broth and the wine, stirring with a whisk. When the sauce thickens, remove it from the heat and set aside. Put the nutmeats and the celery through the medium blade of a food mill. Stir in the sauce and all the remaining ingredients. Taste and correct seasoning. Prepare the brioche dough: Buttera loaf pan and preheat the oven to 400 degrees. Sprinkle the yeast and sugar on the milk and let it stand for about ten minutes. Put 3 cups of the flour in a large bowl with the salt, egg yolks, and the well-softened butter. Add the yeast mixture and mix well to make a soft dough. Turn out onto a lightly floured board and knead in one more cup of flour. Knead for 10 to 15 minutes, until the dough no longer sticks to your hands. [continued yet again] http://forums.craigslist.org/?ID=22405779 recipe continued: < answer-gal > 12/13 22:54:25 Transfer the doubh to a lightly buttered bowl and flip it over so that all sides are greased. Cover the bowl with a tea towel and leave the dough in a warm place to rise for 1-1/2 to 2 hours. Punch it down, knead for 2-3 minutes, and let it rise again until it is double in size. Punch down once more and roll it out into a rectangle about 12 inches x 15 inches. Pile the pate mixture carefully in an oblong shape down the center of the brioche rectangle, leaving several inches at each end and enough room on the long sides to wrap the dough around the pate. Fold the 2 long sides over the top so that they overlap about an inch, brush the edges with a little water, and seal the overlapping edges firmly. Trim the ends, tuck them up as if wrapping a package, and seal. Pinch in the seams securely. Place the loaf in the pan, seam side down,and brush the top with a little beaten egg yolk. Decorat the loaf with pastry cutouts made from the trimmings and brush the decoration with egg yolk. Bake for 20 minutes at 400 degrees, then for 40 minutes more at 350 degrees. Variation: Peeel and core 2 or 3 small green apples and fit them inside the pate as you arrange it on the brioche dough. The centers of the apples should be filled with pate and they should be covered with pate on all sides. Proceed as above. When the loaf is sliced, you should have perfectly centered apple rings in the centers of the slices. Serve hot or chilled, 10-12 servings. http://forums.craigslist.org/?ID=22405941 ------------------------------------------- Essential Pantry Item if you ever get sick -- < asparagirl > 12/18 15:13:41 Thank God I have this stuff in my fridge! Instant tom yum paste, for making Thai hot & sour soup. My brand is Caravelle, costs about $1.50 for a jar, at most any Asian grocery. It is prob. very high in sodium so I don't eat it everyday but it lets you make a really good spicy soup perfect for sore throat and stuffy sinuses. Here's all you do: Bring about 3 C water to a simmer in small pot (you can use chicken stock for a portion of this if not too salty). Stir in a T of the sauce, mix well, and taste. Add more to your taste -- do NOT follow recs on the jar! Your head will blow off! Throw in a few ounces of skinny rice stick noodles and simmer a few minutes til done. Add some cooked frozen prawns, or fish balls, or some cooked shredded chicken and warm thru. I toss in a couple of handfuls of arugula, since I always have a bag from TJ onhand, but you could add, sooner, some nice chopped Asian greens like bok choy, gai choy, whatever you like. You could prob. toss in some cooked steamed rice if you don't have rice noodles or other noodles on hand. If you don't have shrimp or chicken etc, add some tofu or crack an egg into the broth and poach, it will enrich the soup and add some protein. Don't over cook/rubberize the prawns. Serve and eat. This is as good as a lot of takeout/delivery Thai, IMO, and it takes about 6 minutes and you can make it even if you are feeling really crappy. http://forums.craigslist.org/?ID=22588725 ---------------------------------------- MUSHROOM SOUP This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight. Ingredients 6 tbsp/75 g butter 1 small onion, thinly sliced 12 ounces/340 g button mushrooms 4 cups/900 ml light chicken stock or broth 1 sprig of flat parsley Salt and pepper 2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup) Equipment Medium saucepan Wooden spoon Blender Method In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purie to erupt all over your kitchen? When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. Improvisation To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried chpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl. And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it. Makes 4 servings. Anthony Bourdain's Les Halles Cookbook 2004 By Anthony Bourdain with Josi de Meirelles and Philippe Lajaunie Bloomsbury ------------------------- triple bypass brownies < mapper > 12/22 12:40:37 This is a family recipe, absolutly the best. Incredibly dense, moist, and insanely chocolaty. 4 eggs 5 oz unsweetened chocolate 2 c. sugar 2/3 cup butter 1 tsp vanilla 1 tsp baking powder 1 cup flour about a half a bag of semi-sweet Chocolate chips melt chocolate and butter add sugar, eggs and vanilla then add flour baking powder and chocolate chips bake approx 30 minutes at 325 degrees variation: add some raspberry jam or fresh berries. unbelievable. http://forums.craigslist.org/?ID=22717948 --------------------------------------- Sweet-Potato Pie Serves 6; Prep time: 30 minutes; Total time: 1 hour 30 minutes This Southern classic is a great alternative to pumpkin pie. The custard filling is creamier and less dense, as well as brighter in color. Top with whipped cream. 10 graham crackers (or 1 1/3 cups graham-cracker crumbs) 3 tablespoons sugar 1/2 teaspoon ground ginger Pinch salt 5 tablespoons unsalted butter, melted 3 large eggs 1/2 cup sugar 1 3/4 cups Sweet-Potato Purie, cooled 1/2 cup half-and-half 1 tablespoon fresh lemon juice 2 teaspoons vanilla extract 1 teaspoon salt 1/4 teaspoon ground allspice 1. Preheat oven to 3500, with rack on lowest shelf. Make crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add butter; pulse until mixture forms large, moist crumbs. Press crust into bottom and up sides of a 9-inch pie plate. 2. Make filling: In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato purie, half-and-half, lemon juice, vanilla, salt, and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubber spatula. 3. Place pie on a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours. Pie can be prepared up to a day ahead and refrigerated; serve chilled or at room temperature. Note: A press-in graham-cracker crust is simple to make (or buy one premade). We added ginger to complement the flavor of the sweet potatoes. ------------------------------------------------ Rosemary rolls and other recipes from chez cuz < Bubba_Brand > 11/30 07:24:28 First: Let me say it was a genuine pleasure to have met Artychokasa, chippie, darthstar and especially much so to have met my new brother cuzzen bob over the holiday weekend. I am sorry more of ya'all couldn't make it to the fests -- there was certainly more than enough food. But I hope to be back in the Bay area soon and I am hopeful there will be plenty of times in the future for us to get together. ___________________ The now nearly famous rosmary rolls: To tell the truth I am a little more than surprised that folks thought these were the best rolls they ever had -- after all I baked these rolls in San Francisco -- home to some of the world's finest breads. One explaination is that they were hot and fresh from the oven and fragrant with fresh rosemary, and since they are as simple to make as mud pies you should all try making some soon. In my house, when I was living in a happy home, I made fresh rolls or quick breads almost every day, the recipe really is that simple. Start the day before. Two packages of the dry yeast into a bowl with twice that much sugar (roughly 2 tablespoons yeast, 4 tablespoons sugar). Add three cups of warm water and let the yeast 'proof'. After the yeast has begun to work add a scant cup of flour and stir well until you have a thin gruel, a little thicker than carpenter's glue. Cover and set in a warm place overnight. In the morning add another cup of flour to the 'sponge' and stir in well with a wooden spoon. Add about an eighth of a cup of good olive oil, stiring the oil into the dough quite briskly. You will at first sense there is too much oil, but even a bit more than 1/8th of a cup is OK: this dough is very yeasty and can rise against the oil's weight, and the oil provides both a wonderful softness and wonderful fragrance. Continue to stir in more flour a little at a time until you have a recognizable dough, but one that is very sticky. Cover and set aside for 3-4 hours. Pull about three tablespoons of fresh rosemary leaves, two tablespoons of fresh margoram and fresh parsley leaves off their stems and chop fine. Smash three medium sized cloves of galic and chop fine -- mixing with chopped herbs as you do. Note: I usually knead the dough in the bowl -- if the bowl is big enough -- otherwise . . . . Turn the dough out onto a very well floured board and pat out into a flat round. Dust with the herbs and a teaspoon or so of salt. Fold the flat dough together and knead in additional flour until the dough begins to take on a gluten sheen. Continue to knead until the dough is quite stiff. Place in a well oiled bowl, cover, and let rise about an hour or two or however long it takes for the dough to more than double. Punch the dough down and roll into a log shape. Cutting off walnut sized pieces of dough, form into balls by rolling firmly on a lightly floured board. Cut a slit into the top of each roll and place on a baking sheet to rise. 375 for 12-18 minutes. Makes roughly 18 rolls, depending on size. NOTES: You can use any fresh herbs you have on hand. You can add chopped shallots as well, or substitute fragrant seeds (like caraway or fennel or anise) for the herbs, but generally speaking don't try to get too fancy and use too many flavors all at once. If you want you can make two different flavors of rolls by dividing the dough before adding the herbs or seeds. If you wish, the dough can be baked as a single loaf or a half dozen miniloaves or two baguettes or what have you. http://forums.craigslist.org/?ID=21876768 -------------------------------------- Easy one (lemony orzo w/spinach and pine nuts) < romatomato > 01/11 16:31:29 Cook orzo and drain. DO NOT RINSE. Let sit in colander tossed with a little olive oil to prevent sticking. When cool, dump into a bowl and add (to taste, since you're pg and I know how it goes): lemon juice/zest crumbled chevre generous handfuls of chopped (chiffonade) fresh spinach leaves handful of toasted pine nuts more olive oil salt and pepper Toss and enjoy. http://forums.craigslist.org/?ID=23378777 --------------------------------------------- cream sauce I go more for the reduction kind of sauce as < lainielou > 12/13 20:44:48 opposed to a roux based sauce. . .maybe saute your mushrooms with some shallots, cook until all the liquid evaporates, turn up the heat and deglaze with some white wine (and/or chicken stock), cook down to a syrup and then add your cream or 1/2 and 1/2 and reduce until thick, season and toss with pasta. This will give you a smooth, flavorful cream sauce. http://forums.craigslist.org/?ID=22402926 You really don't need to make a roux for a < HangoverHelper > 12/14 09:04:12 cream based sauce. I sautee shallots and mushrooms till the shrooms are brown and water has evaporated. I then add a little port or madeira and cook till almost evaporated. Then I add heavy cream...about 1 1/2 cups and cook down by 1/2. The sauce is done when you can coat the back of a spoon. Add parsely or fresh herbs at the end, and add a pat of butter (off the heat) and swirl in for additional calories and richness. There is really no reason to add roux to a cream sauce. ----------------------------------------------- try this delicious crowd-pleaser: Asian slaw < foxy-fairy > 01/17 09:36:04 Called Super Slaw, orig published in Bon Appetit magazine. I made it for lunch with a new friend last week and it is phenomenal. Don't balk at the peanut butter in the dressing - I was worried it would taste too peanuty, but it doesn't at all. The peanut butter just sweetens the tang in the sauce. I ended up with way too much of both veg mix and sauce, but I kept them in separate containers so it didn't get soggy, and I enjoyed it again several days later, just as crunchy as before! I served this with pineapple-basil sweet and sour soup and Asian chicken in lettuce cups. Amazing meal. SUPER SLAW This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops. 6 tablespoons rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter 3 tablespoons soy sauce 3 tablespoons (packed) golden brown sugar 2 tablespoons minced peeled fresh ginger 1 1/2 tablespoons minced garlic 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 large red or yellow bell peppers, cut into matchstick-size strips 2 medium carrots, peeled, cut into matchstick-size strips 8 large green onions, cut into matchstick-size strips 1/2 cup chopped fresh cilantro Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.) Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. Serves 4 to 6. Bon Appitit July 1998 www.epicurious.com/recipes/recipe_views/views/5606 http://forums.craigslist.org/?ID=23575148 ---------------------------------------- WARM GOAT CHEESE TOASTS WITH ROSEMARY, WALNUTS, AND HONEY To set a festive mood, serve these with mimosas made with icy-cold Prosecco and freshly squeezed tangerine juice. 1 8-ounce French-bread baguette 8 ounces soft fresh goat cheese 1/4 cup honey 1/2 cup chopped toasted walnuts 1/2 tablespoon chopped fresh rosemary Preheat oven to 3500F. Cut eighteen 1/4-inch diagonal slices from baguette. Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with walnuts, then rosemary. Drizzle with honey and serve. Makes 18. Bon Appitit November 2003 ---------------------------------- This is fantastic < sflboogie > 01/26 10:51:46 Madrid Red Cabbage ====================== (serves 4 as a side) Head of red cabbage (recipe called for 2 pounds, but what are you gonna do, use 1-1/4 cabbages?) olive oil 3 cloves garlic, finely minced 1/2 cup pine nuts 1/3 cup seedless raisins, soaked in water for 20 minutes-ish 1/-8 teaspoon pepper, or more to taste 1/8 teaspoon ground clove, or more to taste 1 pinch ground cinnamon, or more to taste 1-2 tablespoons red wine vinegar to taste, or whatever vinegar you like, or heck, try it with lemon salt Heat some oil in a skillet and saute the garlic. Pour out into a little bowl or cup and mix with the clove, cinnamon, red wine vinegar (makes it easier to mix in with the cabbage later). Toast the pine nuts in some oil in a pan. Don't burn them. Put them on a plate so they cool enough to be eaten. Remove the outer leaves of the red cabbage and wear on your head like a funny hat, then discard because that's just weird. Cut the cabbage into quarters, cut out the woody stem and slice the rest into thin strips. You probably don't need to rinse it or anything. Steam, boil, saute or otherwise cook until it's as crunchy or soft as you like it. At the end, you don't want it sitting in a puddle of water, you want it in non-soupy state. Drain the raisins and add to the cabbage. Add the garlic and seasonings, pine nuts, and salt to taste. Mix well with the cabbage so you don't get a big whack of garlic. Taste and add more of whatever is missing. Drizzle with more oil if you're feeling peppy, or don't if you're on some health kick. Tastes and smells good warm or hot, works well left over. (highly modified from Cooking.com) http://forums.craigslist.org/?ID=23944660 -------------------------------- one recipe < AnchoHungry > 01/26 11:56:06 Good mac +cheese is ony as good as the cheese you put in it. This one is from Martha-Serves 12 You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish. 8 tablespoons (1 stick) unsalted butter, plus more for dish 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper, or to taste 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces) 2 cups grated Gruyhre cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) 1 pound elbow macaroni 1. Heat oven to 3750. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. 2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. 3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyhre or 1 cup Pecorino Romano; set cheese sauce aside. 5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyhre or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. ------------------------------- Sweet Potato Muffins with Candied Ginger < insectazoids > 01/27 15:50:19 Made these the other day to use up some leftover sweet p's. I added a chunk of dark chocolate to the melted butter, too. Very satisfying, esp. warm and with plain yogurt (IMHO). Sweet Potato Muffins with Candied Ginger 1/3 c. candied ginger, chopped 1/4 c. unsalted butter, melted 1/3 c. unsulfured molasses 1/2 c. packed brown sugar (dark or light) 1c. mashed sweet potato 2 eggs 1/2 c. buttermilk 1 3/4 c. all-purpose flour 1 tsp. baking powder 1 tsp. soda 1/2 tsp. salt 1 tsp. cinnamon Preheat oven to 375 f. Oil or paper muffin tins. Mix ginger, brown sugar & wet ingredients. Mix dry ingredients and combine with wet ingredients. Spoon into tins & bake 25 minutes. Copied by my friend from Deborah Madison's Vegetarian Cooking for Everyone http://forums.craigslist.org/?ID=24010337 ------------------------------------ Lemongrass Ginger Sorbet < claymonkey > 10/29 10:11:20 from the same cookbook - just posting cuz it fabulous - really intense flavors Lemongrass Ginger Sorbet 4 stalks lemongrass 1/4 cup thin strips peeled fresh ginger (from about a 3 inch chunk) 1 1/2 cups water 1 cup sugar 1 cup freshly squeezed lemon juice Cut away and discard any tough root portions from the lemongrass stalks, leaving a smooth, flat base just below the bulb. Trim away the tops, including any dried brown leaf portions; you should have handsome stalks about 6 inches long, including the bulbous base. Slice each stalk crosswise into thing rounds and place in a heavy saucepan along with the ginger, water, and sugar. Stir well and bring to a boil over medium heat. Adjust the heat to maintain a gentle boil and cook, stirring occasionally to help the sugar dissolve, for about 5 minutes. Romove from the heat and let steep for 10 minutes. Strain through a fine-mesh sieve into a bowl. Stir in the lemon juice. Pour the sorbet base into 2 ice-cube trays and freeze until almost completely set but not rock hard, 2 to 4 hours. Romove from the freezer and turn into a food processor fitted with a metal blade. Process until creamy and uniformly combined. Transfer to an airtight container and return to the freezer to harden for at least 1 hour or overnight. Serve ice cold. Notes: If sorbet has become too hard when you are ready to serve it, simply break it into big chunks and reprocess it in the food processor. If you do not have a food processor, you can make a granita. Pour the warm lemongrass-ginger base into a pie plate and place in the freezer until slushy, but not frozen solid, about 30 minutes. Using a fork, reach into the freezer and quickly "rake" the granita to break it up and encourage it to form small ice crystals. Repeat this step every 30 minutes until the granita is uniformly frozen yet somewhat creamy, about 2 hours. Then freeze for at least 1 hour or overnight. I've also made this by omitting the lemongrass and lemon juice and subbing with fresh lime juice. Great combo also. ------------------------------ Quiche Lorraine < Penny_from_heaven > 08/08 07:16:53 Flaky Pastry (below) You can also buy a frozen pie shell or a package of refrigerated pie dough. This will cut your time down but won't taste as good. 8 slices bacon, crisply cooked and crumbled 1 cup shredded natural Swiss cheese (4 ounces) 1/3 cup finely chopped onion 4 eggs 2 cups whipping (heavy) cream 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1. Heat oven to 4250F. 2. Make Flaky Pastry--except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish. 3. Put piece of foil overhanging sides of pan, and place dried beans to cover bottom of pan. Pre-bake for 15 minutes. Remove foil and beans. 4. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. 5. Reduce oven temperature to 3000F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. To prevent the edges of the pastry from burning, before baking quiche with eggs, make a foil collar for it... two pieces of foil folded over into a 2 inch strip, and mold it over edge of pie dough. Flaky Pastry 1/3 cup plus 1 tablespoon shortening or half shortening, half butter 1 all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water Mix flour and salt in medium bowl. Cut in shortening/ butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. http://forums.craigslist.org/?ID=17801431 I like Julia < EBGB > 08/08 12:36:42 Julia's tip for quiche filling is simple -- use large eggs and add enough milk (or cream) to bring the volume of each egg up to 1/2 cup. So for 3 eggs (typical filling) add enough milk to bring the liquid measure up to 1 1/2 cups. I find this makes for a great custard suspension for whatever ingredients you choose to make your quiche. My personal fave is spinach -- 1 10 oz.pkg of frozen spinach sauteed with butter and shallots, and gruyere. I put sliced tomatoes on top before I bake, for color and a little extra flavor. http://forums.craigslist.org/?ID=17804532 Your oven may vary, but I'd crank that sucker up < Bubba_Brand > 2004-09-03 19:01:22 to 350 or even 375. 320 might be a little low -- you need to get the crust browned, remember, and by the time that happens in a 320 oven the eggs might likely be toughened You want to shock the eggs into puffing up -- back in the day I was working commercial joints the quiche went into ovens routinely maintained at 400 -- just gotta watch the puppies. You want it a little past the "doesn't jiggle' stage. You are making quiche, not custard, and you want some tooth to the product -- a firmness that marries well with the leafy greens and crunchy veggies in your salad. A firmess that holds up when you plate it. I'd run a 350 oven and check after 40 minutes -- test with a toothpick. It should come out damp, but not wet. You should hdve a nice dome structure and a very light golden sheen to the egg. The puffed quiche will deflate, but the lightness will remain. You aren't exactly making a souffle, but think souffle-like thoughts and you will have a wonderful reward. Before baking < Bubba_Brand > 2004-09-03 18:48:12 The quiche should have enough filling -- add more cheese if you need to -- to fill the pie shell. The garnish will rest on top of the filling, not go swimming in the eggs. Then they might move a bit, but not enough to make a difference -- it'll just have that genuine homemade look of a rustic quiche. You don't want to open the oven door once the quiche goes in -- it'll spoil the lift the eggs are creating -- leaving you with a dense, heavy quiche. OH OH! Yes!! Put the quiche pan on a baking < Bubba_Brand > 2004-09-03 18:43:29 sheet lined with foil -- kills the dripping-over mess every time! Once I made a quiche with leftover lobster newberg, and salmon roe. Thank god I can't afford to eat like that every day - once was enough to die for. Twice and I would have simply had to let go and be taken by the light. 1/2 cup cream for every three eggs < Bubba_Brand > 10/12 15:08:49 for quiches that are mostly cheese. Less cream if you are adding a lot of veggies like spinach or sauteed mushrooms that will add liquid as they cook. Even less cream if the fillings are mostly solid -- like ham or shrimp-- down to maybe a quarter cup of cream. Julia Child has a system where you crack the eggs into a measuring cup and add enough egg to reach a certain level, but to tell the truth I just eyeball the mix-- when the eggs have enough cream in them they wisk easily and pour freely, about the consistancy of a perfect bechmel. ---------------- Here's an easy and satisfying recipe < pozoleboy > 09/04 00:18:04 I'm not sure where I came up this one - but it's darned tasty. Cut up the cale/ collards/ chard into long thin strips. Bring a big pot of water to a boil with salt and add in your favorite long pasta. I like papardelle but have alos used linguine in a pinch. Toss the greens in at the same time and boil both together until pasta is almost done. In a large saute pan heat some good EVOO and chopped garlic, a few red pepper flakes add the pasta and greens and quickly finish cooking. Might need to add some pasta water but the EVOO really makes the sauce. Top it with a grind of pepper and some parmesan - Yumm! For a non-vegie version I like to add crumbled italian sausage. cheers http://forums.craigslist.org/?ID=18764187 --------------------------------- CHARD Braising is nice < blueapples > 02/07 09:12:03 Clean the leaves really well, and pat dry. Slice the stems and coarsely chop the leaves. Put a tablespoon of bacon fat in a Dutch/French over medium heat. When barely smoking, add the stems and sauti for four minutes. Add the leaves, three cloves of sliced garlic (not minced) and half a cup of chicken stock; stir and put the lid on leaving just crack. Braise for four minutes, or until the liquid is almost all gone. Salt and pepper. Collard greens and mustard greens are nice, too. Kale might be a difficult. http://forums.craigslist.org/?ID=24384685 Syrian Lentil and Chard Soup < hungrymonkey > 02/07 08:35:55 this is excellent, lemony and light textured, not gloppy Syrian Lentil Chard Soup--'Adas bi Haamud 1 1/2 cups of lentils 3 T olive oil 1 large bunch chard, any kind is fine 1 large onion, chopped 1 rib celery 4 cloves garlic 1/2 cup fresh squeezed lemon juice 1 t flour salt and pepper to taste Cook the lentils in plenty of water (more than enough to cover) until done, approximately 40 minutes. Add chard leaves which have been chopped and one cup water, reserve the stems. Meanwhile saute the onions, chopped chard stems and celery in the olive oil. Crush garlic with salt and add to onions, continue to saute until vegetables are softened and golden. Add with the vegetables to the chard and lentil mixture. Stir. Add lemon juice mixed with one teaspoon flour to flavor the soup. Let simmer until it thickens. Add salt and pepper to taste. http://forums.craigslist.org/?ID=24383470 BAKED POLENTA WITH SWISS CHARD AND CHEESE 2 tablespoons extra-virgin olive oil 1 large white onion, thinly sliced 2 garlic cloves, minced 1/4 teaspoon dried crushed red pepper 1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips 3 1/2 cups water 1 teaspoon salt 1 cup polenta (coarse cornmeal) or yellow cornmeal 1 cup part-skim ricotta cheese 2 large eggs 2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces) Preheat oven to 3500F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauti until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper. Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes. Per serving: calories, 259; total fat, 12 g; saturated fat, 5 g; cholesterol, 79 mg Makes 8 servings. Bon Appitit November 2002 Cooking for Health ----------------------------------------------------- Original Nestle Toll House Chocolate Chip Cookies Estimated Times: Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60 Get your glass of ice cold milk ready! Each cookie, loaded with chocolate chips and nuts, is a treat worthy of dunking. Try them as pan cookies, cut into brownie-like squares. Ingredients: * 2 1/4 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon salt * 1 cup (2 sticks) butter or margarine, softened * 3/4 cup granulated sugar * 3/4 cup packed brown sugar * 1 teaspoon vanilla extract * 2 large eggs * 2 cups (12-ounce package) NESTLI TOLL HOUSE Semi-Sweet Chocolate Morsels * 1 cup chopped nuts Directions: PREHEAT oven to 375 F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. ------------------------------------------------ Chocolate Stout Cake (From Bon Appetit - you can get this on epicurious.com). i cut and pasted from the site, as i have it written at home. make sure you use a best-quality cocoa, chocolate and really fresh eggs - it all makes a difference. Cake 2 cups stout (such as Guinness) 2 cups (4 sticks) unsalted butter 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process) 4 cups all purpose flour 4 cups sugar 1 tablespoon baking soda 1 1/2 teaspoons salt 4 large eggs 1 1/3 cups sour cream Icing 2 cups whipping cream 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped For cake: Preheat oven to 3500F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely. For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. http://forums.craigslist.org/?ID=24443689 --------------------------- some great pasta ideas < phillymike > 02/11 11:27:58 I just found this collection of old posts on my computer for pasta recipes. Since the search no longer goes back very far, thought I would post it. Linguini with clams. Just sautee some slivered garlic in olive oil, add red pepper flakes, add clams (manila work best, but you could even use canned *HORROR* clams that are well rinsed), then add about 1 cup of white wine. If you are using fresh clams, steam till they open, and add choped parsley, finish cooking your pasta with the clam sauce and serve with a sprinkling of lemon zest and more parsley. Linguini with artichoke hearts. Clean and trim baby artichokes or use frozen artichoke hearts. If you use fresh hearts, slice them about 1/4 inch thick to help them cook faster. Sautee them in olive oil, with slivered garlic and red pepper flakes, add some chicken broth (or just water) and some white wine. Cook with the pasta, add some choped mint (small amount like 1 tbs) and serve with some grated pecorino romano. Quite a few < Ornellaia > 08/11 12:35:47 1) Orecchiette (ear shaped) pasta with broccoli rabe, garlic, and red pepper flakes. Just clean two bunches of rabe and cut into small pieces. Sautee 3 cloves of garlic sliced in 4 tbs of olive oil. Add a pinch of red pepper flakes. Add the rabe and sautee till tender. If the garlic starts browning too much, add a few tbs of water and cover till the rabe is cooked through. Season with salt to taste. Boil 6 quarts of water and add a generous amount of salt. Cook the pasta till a little under al dente. Reserve 1/4 cup of pasta cooking water. Combine the cooked rabe with the pasta and losen the sauce with a couple of tbs of pasta cooking water and finish cooking the pasta until al dente in the sauce. Add a few drops of lemon juice and a drizzle of extra virgin olive oil to finish. Add grated pecorino cheese or toasted bread crumbs if you are vegan when serving. 2) Rotelle with cauliflower and capers. Cut a cauliflower head into very small pieces. Slice up 3 cloves of garlic and rinse 2 tbs of salted capers and let them sit in a cup of water for at least 10 minutes. Heat up a pan, add 4-6 tbs of olive oil and add the small pieces of cauliflower, when they begin to brown, add the capers and garlic slices. Season with salt and red pepper flakes to taste. Boil water as above and cook pasta and mix with sauce as described above. Also serve with either pecorino or toasted breadcrumbs. Pasta alla Norma. Roast 2 small eggplants cut into a 1 inch dice (about 2 cups) by brushing with olive oil and seasoning with salt. Roast in 375 degree oven until brown and tender. In a separate pan, sautee 3 sliced garlic cloves in 4 tbs of olive oil and add red pepper flakes to taste. Add 1 28 ounce of canned plum tomatoes (preferably san marzanos) and salt to taste. Cook for about 10 minutes in medium heat. Add the eggplant and simmer in low heat while you cook some penne pasta per instructions in other recipes. Combine the penne with the sauce per above instructions. Add some torn basil and some slices of Pasta 1 head of cauliflower cut into very small florets (almost minced) 3 tbs of salted capers soaked 3 garlic cloves sliced 4-5 tbs of olive oil 1/2 tsp of red pepper flakes salt to taste Heat up the oil and add the cauliflower and cook till golden brown and tender. When the cauliflower is almost done, add the garlic slices, pepper flakes, and the capers. Sautee for another 2-3 minutes in medium heat being careful not to burn the garlic. Losen the sauce if needed with pasta cooking water. Cook the rigatoni 1-2 minute short of the box instructions and finish cooking the pasta with the sauce. Drizzle a bit of olive oil off the heat. Serve with pecorino romano. May want to add some lemon juice. http://forums.craigslist.org/?ID=24565224 --------------------------------------------- A good salad and a good 10 minute soup < dishin > 02/22 12:05:38 My weekend plans were ALMOST all realized. No limoncello until sometime this week (have to use up those lemons). I did have a great salad (made by a friend) and a great simple soup (made by me): salad - augula with very thinly sliced mushrooms and shaved parmesan cheese. Topped with a simple lemon juice/evoo vinaigrette. Drizzled with truffle oil. Italian black pepper egg drop soup: 8 cups chicken stock 1/2 cup grated parmesan cheese 4 eggs 1 tablespoon lemon zest 2 teaspoons freshly ground black pepper salt several cups of fresh spinach leaves prepare bowls by putting spinach leaves in the bottom of the bowls (I used 1/2 cup or so for each person). Beat eggs, cheese, and black pepper in a bowl. Heat stock to boiling. Remove from heat and add lemon zest. With a wooden spoon, stir stock in a circle to make it "swirly" (a technical term - maybe vortex is more appropriate!). Slowly pour in the egg and cheese mixture, while you continue to stir the soup in circles. The egg will cook instantly and the mixture will form shards. Season to taste with salt. Pour the hot soup mixture over the prepared spinach-filled bowls and serve. Serves 4 (adapted from a John Ash recipe) http://forums.craigslist.org/?ID=24954282 ----------------------- Betty Crocker Snickerdoodle Recipe < boomshanka > 09/01 10:12:00 Snickerdoodles "The recipe for this delicious "family cooky" came to us from Mrs. Ronald Anfinson, Benson, Minnesota. 1 cup shortening (part butter or margarine) 1 1/2 cups sugar 2 eggs 2 3/4 cups Gold Medal Flour 2 tsp. cream of tarter 1 tsp. soda 1/4 tsp. salt 2 tbsp. sugar 2 tsp. cinnamon Heat oven to 400 degrees F. (Mod. Hot). Mix shortening, 1 1/2 cups sugar, and eggs thoroughly. Measure flour by dipping method...or by sifting. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough in 1" balls. Roll in mixture of 2 tbsp. sugar and cinnamon. Place 2" apart on ungreased baking sheet. Bake 8 to 10 mins. These cookies puff up at first, then flatten out. Makes 6 doz. Cookies." ---Betty Crocker's Cooky Book, General Mills, facsimile 1963 edition [Hungry Minds:New York] 2002 (p. 23) http://forums.craigslist.org/?ID=18644639 --------------------------------- a recipe courtesy of foodtv.com < fonebone37 > 03/01 12:17:37 Baba Ghannouj Recipe courtesy Alton Brown Show: Good Eats Episode: Berry From Another Planet Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 30 minutes Yield: 1 cup 1 eggplant 2 cloves garlic 2 ounces fresh lemon juice 2 tablespoons tahini 1/2 bunch parsley, leaves only Salt and pepper Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes. Remove eggplant from the grill and let cool. Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor. http://forums.craigslist.org/?ID=25233600 ------------------------ simmer it in milk < brigitte > 02/28 06:49:55 with a generous seasoning of black pepper. cabbage loaf (pain de chou). Better than it sounds. Chop it up and cook it in a wide shallow pan on the stovetop with butter, salt, sage, and a splash of white wine until the cabbage is soft. Serve mixed with either buckwheat noodles or steamed potatoes and soft cheese (taleggio or fontina). This is a Deborah Madison idea and variations on it appear in several of her cookbooks. http://forums.craigslist.org/?ID=25172857 -------------------- here's a recipe that I've used for cornbread < claymonkey > 11/19 09:16:07 stuffing...just to give you an idea of herbs/spices...you could just do the stuffing part of this dish (I've done it before and stuffed squash and baked it...yum...also good with the mushroom suace) CORN BREAD-STUFFED CABBAGE WITH MUSHROOM-BRANDY SAUCE: Adapted from "Still Life With Menu" Preparation time (after corn bread and sauce are prepared): 1 1/2 hours Yield: About 16 cabbage rolls. Serves 6 to 8, depending on the context. The corn bread stuffing in this dish is abundantly seasoned with many different herbs and spices, most savory, and some sweet. Then it gets wrapped in tender cabbage leaves, which are bathed in exquisite Mushroom-Brandy Sauce and baked. * NOTE: Make the corn bread and the sauce ahead of time. 1 large head green cabbage 2 medium-sized onions, minced 3 medium-sized cloves garlic, minced 2 tablespoons butter 2 stalks celery, minced 1/2 teaspoon salt 1/2 teaspoon celery seed 1 teaspoon ground ginger 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon dried tarragon 2 teaspoons dried basil 2 teaspoons dried dill 1/4 teaspoon allspice 1 teaspoon paprika Freshly ground black pepper 1 batch Simple Corn Bread (recipe follows) 1 tablespoon fresh lemon juice 1 batch Mushroom-Brandy Sauce (recipe follows) Fill a large soup pot with water, heat it to boiling, and lower heat to a simmer. Core the cabbage, and gently place it in the simmering water, core-end down. Cover and cook until the cabbage leaves pull off easily and are supple enough to roll without breaking. (You might have to experiment with one or two to determine when it is ready.) Then remove the head of cabbage, drain well in a colander, and set aside. In a heavy skillet, cook onions and garlic in butter over medium heat for several minutes until the onions become translucent. Add celery, salt, and all seasonings. Cover and cook over medium-low heat, stirring intermittently for 10 to 15 minutes, or until the celery is very tender and everything is well mingled. Crumble the corn bread into a large bowl. Add the sautied mixture and the lemon juice, and mix well. Break off the cabbage leaves one at a time. Place about 3 tablespoons stuffing at the core end, and roll toward the tip, tucking in the sides. Arrange the cabbage rolls in a 9 x 13-inch baking pan in rows, touching. You'll get about 16 rolls which should fit snugly in the pan. Preheat oven to 3500F. Ladle half the sauce over the rolls. Cover the pan with foil and bake for about 40 minutes, or until the rolls are heated through and the sauce is bubbly. Serve hot, passing a gravy boat with the remaining sauce, so people can help themselves to extra, if desired. http://forums.craigslist.org/?ID=21554558 SIMPLE CORN BREAD Adapted from "Still Life With Menu." Preparation time: 40 minutes Yield: 6 to 8 servings. A little butter for the pan 1 cup cornmeal 1 cup unbleached white flour 1/2 teaspoon salt 2 tablespoons brown sugar 1 teaspoon baking soda 1 cup buttermilk 1 large egg 2 tablespoons melted butter Preheat oven to 3500F. Butter a 9-inch square baking pan or a 10-inch diameter cast-iron skillet. In a medium-sized bowl, combine all dry ingredients. It Beat together buttermilk, egg, and melted butter. Make a well in the center of the dry ingredients, pour in the wet ingredients, and mix thoroughly with a few quick strokes. Spread the batter into the prepared pan and bake 25 to 30 minutes, or until a knife probing the center comes out clean. MUSHROOM-BRANDY SAUCE Adapted from "Still Life With Menu." Preparation time: About 30 minutes Yield: About 2 cups 1 1/2 cups milk (lowfat or soy okay) 1 pound fresh mushrooms, cleaned and thinly sliced 3 tablespoons butter 3 tablespoons brandy or dry sherry 3 tablespoons unbleached white flour 1/4 teaspoon salt (or to taste) Black pepper to taste Heat the milk just to the boiling point. Remove from heat before it actually boils and set aside. In a large heavy skillet, sauti mushrooms in butter over medium heat for about 5 minutes, stirring occasionally. Add brandy or sherry and continue to cook for about 5 more minutes. Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk. Keep whisking and cooking another 5 minutes. Be sure the heat is not too high. Stir in the hot milk. Cook over low heat, stirring intermittently until smooth and thickened, about 8 minutes. Season to taste with salt and pepper, and remove from heat. http://forums.craigslist.org/?ID=21554576 -------------------------------------- Vegan corn bread recipe < Penny_from_heaven > 03/03 10:53:27 This recipe won a blue ribbon at the Iowa State Fair for Dana Sly, an 11-year old from Sioux City, Iowa. Serves 9 2 tablespoons ground flax seed 6 tablespoons water 1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon table salt 1 cup soy milk 1/4 cup canola oil 1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. 2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside. 3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined. 4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.) 5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. 6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve. This recipe was in an email from Cook's Illustrated. http://forums.craigslist.org/?ID=25323948 ----------------- Skillet cornbread < Scatterbrained > 11/23 10:31:36 This is my grandparents' recipe for skillet cornbread. Note: it is entirely savory. It makes a perfect stuffing cornbread and is great to serve with a big pot of pinto beans or chili. If you like sweetened cornbread, this is not it. 1 cup white cornmeal 1/2 cup flour 1 TBS baking powder 1 tsp salt Mix the dry ingredients together about 3 TBS oil 1 beaten egg enough buttermilk to make a thin batter (about like pancake batter) Add to dry ingredients and stir to mix thoroughly Bake 20-25 minutes at 455 degrees. My GPs baked it in a cast iron skillet that was hot from the oven, with a blob of melted bacon grease or oil in it, so that a crisp crust would form. My stomach is growling as I sit here typing. http://forums.craigslist.org/?ID=21688741 --------------------- Etta's Cornbread Pudding Recipe < foodiegrl > 10/08 13:25:39 from Tom Douglas' Seattle Kitchen by Tom Douglas (Makes 6 servings) The cornbread pudding here is made with dry Jack cheese, which is nuttier and tangier than regular Jack cheese. Our favorite is Vella Dry Jack from Sonoma, California. Or use sharp Cheddar instead; while the flavor of the cornbread pudding would change, it would be equally delicious. We serve this luscious pudding with Etta's Pit-Roasted Salmon, but it would also be great partnered with roast chicken. FOR THE PUDDING 1 tablespoon unsalted butter, plus a little more for buttering the pan 1 cup thinly sliced onions (about 1/2 large onion) 3/4 cup grated dry Jack cheese 2 teaspoons chopped flat-leaf parsley 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon chopped fresh thyme 2 1/4 cups heavy cream 4 large eggs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1. To make the cornbread, preheat the oven to 425F. Butter an 8-inch square baking dish. Combine the flour, cornmeal, cheese, baking powder, and salt in a large bowl. In a mixing bowl, whisk together the eggs, milk, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes. When cool enough to handle, cut into 1-inch cubes. You should have about 8 cups cornbread cubes, but you only need one third of the cornbread cubes (or 2 2/3 cups) for this recipe. 2. To make the pudding, reduce the oven temperature to 350F. Put the 2 2/3 cups of cornbread cubes in a buttered 8-inch square baking dish. Heat the 1 tablespoon butter in a sauti pan over low heat and cook the onions very slowly until soft and golden brown, at least 20 minutes, stirring occasionally. Remove from the heat. Scatter the onions, cheese, and herbs over the cornbread cubes. Whisk together the heavy cream and eggs with salt and pepper in a mixing bowl and pour over the cornbread cubes. Let sit for 10 minutes so the cornbread absorbs some of the custard. Bake until set and golden, about 40 minutes. Serve hot. http://forums.craigslist.org/?ID=19899164 my cornbread < Miss_Informed > 10/05 14:01:48 is really easy. i have started to add honey to the mixture and The Boy digs it. (i can't really have it, but the boy thinks he's been a special good boy when he sees this going in the oven.) i have cut the milk in half & replaced it with the honey. Cornbread of Milk & Honey 1 c. flour 1 c. cornmeal 1 c. milk 1/4 c. butter 1/2 teaspoon salt 2 teaspoon baking powder 1/4 c. sugar 1 egg Mix dry ingredients cut in the cold butter with a pastry blender in another bowl, whip milk and egg pour into dry mix. Mix enough to barely wet the dry ingredients. If it is mixed too well the final cornbread will be somewhat spongy pour into a greased cast iron pan (equivalent to 9 inch square baking pan) Bake for 20 min @ 425. Cornbread will be a little crunchy on the outside and moist in the middle if done correctly. We usually cut it like a pie and hope that all of it makes it to the table for dinner. ps...i'm itching to know the rommie's boy band. are you roommates with Nick Lachey??? awesome. http://forums.craigslist.org/?ID=19768242 ------------------ Just made this Papaya Spring Rolls < Bouillababe > 06/19 14:52:15 & it is now one of my favorirtes. I believe it was posted on FF earlier and came from Epicurious. The complete recipe is below. A modification I made to the original recipe: Add thin rice noodles to roll filling. Additionally, I made an alternate dipping sauce, using (in order of amount): hoison sauce rice vinegar OJ concentrate Vietnamese chili paste cane sugar Golden Boy fish sauce Siracha Original recipe: PAPAYA SPRING ROLLS WITH PEANUT SAUCE 1/2 cup chunky peanut butter 1/3 cup water 2 tablespoons unseasoned rice vinegar 2 tablespoons fish sauce (such as nam pla or nuoc nam)* 2 teaspoons hot chili paste (such as sambal oelek)* 24 6-inch-diameter rice paper rounds** 24 large fresh basil leaves 48 large fresh mint leaves 1 1/2 large firm but ripe papayas, halved lengthwise then crosswise, seeded, peeled, cut crosswise into 1/2-inch-thick strips 1 unpeeled English hothouse cucumber, cut into 1/4-inch-thick 2 1/2-inch-long strips 48 small fresh cilantro sprigs Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.) Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce. http://forums.craigslist.org/?ID=16156528 ----------------------- pumpkin curry Indian Pumpkin Curry < cheesecake > 11/02 11:58:09 This recipe comes from Khana Peena in Berkeley and it's delicious. SPICY PUMPKIN (PETHA MASALA) INGREDIENTS 3 tablespoons vegetable oil 1/2 teaspoon mustard seeds 1 red onion, chopped 1 tomato, chopped 3 green chiles, chopped 1 garlic clove, minced 1-inch piece fresh ginger, peeled and minced 1/2 teaspoon cayenne 1/2 teaspoon salt 1/2 teaspoon turmeric 1/4 teaspoon mango powder, or amchoor (optional), see Note 1/2 cup water 1/2 bunch cilantro, stemmed and chopped 2 teaspoons sugar 1 pound fresh pumpkin or other winter squash, peeled and cubed INSTRUCTIONS Heat the oil in a wok set over medium heat. Add the mustard seeds and cover with the lid. Listen for the seeds popping; when the noise slows, add the onion, tomato and chiles and cook briefly. Add the garlic, ginger, cayenne, salt, turmeric and optional mango powder. Mix well and cook for 2 minutes. Add the water, cilantro, sugar and pumpkin; mix well. Cover and cook for 15 minutes, or until the pumpkin is tender. Serves 4 to 6 http://forums.craigslist.org/?ID=20823773 Here's one for pumpkin curry with < trixiee > 11/02 12:12:08 roast duck. You could just leave out the duck. (I'd also add a nice splash of lime juice.) * An approximately 1 1/2-lb. kabocha or other winter squash * 4-5 cups coconut milk (use two 19-oz cans of the Mae Ploy brand) * 4-6 Tbs. red curry paste * 1 1/2 to 2 Tbs. palm or coconut sugar * Fish sauce as needed to desired saltiness * 2 1/2 to 3 lb. roast duck, chopped through the bone into small chunks * 2-4 red hot chillies, cut into thin slivers with seeds (optional) * 2 cups Thai basil leaves and flower buds * Basil sprig(s) for garnish Cut the kabocha in half, scoop out the seeds and pith. Placing the cut ends flat on a surface for balance, peel and discard the greenish skin. Then cut into 1 to 1 1/2-inch chunks. Do not shake the cans of coconut milk before opening. Spoon 2/3 cup of the thickest cream off the top of a can into a large pot placed over medium-high heat. Reduce cream until thick and bubbly (about 3 minutes), then add the curry paste. Stir and mush the paste into the coconut cream and fry for a few minutes until it is very aromatic and darkened in color. Then pour in the remaining milk from both cans, stirring well to dissolve the paste to make a smooth rich sauce. Add 1 1/2 Tbs. of palm or coconut sugar, stirring well to blend into the curry sauce. Taste and add fish sauce only as necessary to salt to the desired saltiness (may not be necessary with some brands of curry paste which are already highly salted). Add the kabocha chunks and duck pieces. Stir well into the sauce. If there is not enough curry sauce to cover most of the duck and squash pieces, add more coconut milk; or if the sauce already looks plenty rich, add 1/2 cup of water instead, as the squash and duck will thicken and enrich the sauce even more when they are cooked. Return to a boil, then lower heat to medium, or just enough to boil the sauce gently. Cook partially covered, stirring occasionally, until the squash is tender, or cooked to your liking (15-20 minutes or more). Taste the sauce and adjust as needed with fish sauce and palm sugar to the desired salty-sweet combination. If more hotness is desired, stir in the slivered chillies. If a lot of fat has cooked out from the duck, skim out the oil floating on top of the curry sauce. Then stir in the basil until it wilts to a bright green color. Turn off heat and spoon curry into a serving dish. Garnish top with basil sprig(s). Recipe Copyright ) 1999 Kasma Loha-unchit. http://forums.craigslist.org/?ID=20824828 i've used nigella's recipe as a guide < jfw > 11/02 12:30:59 with good results. (subbed no-chicken broth and tofu, in my case, omitted all the flavorings i didn't have, and added basil. it was still pretty good.) from www.stylenetwork.com/Shows/Nigella/Recipes/pumpkincurry.html TV Dinners: Thai Yellow Pumpkin and Seafood Curry 14 ounces canned coconut milk 1-2 tablespoons yellow (or red) Thai curry paste 1 1/2 c of fish stock (I use boiling water and concentrated fish bouillon; Cubes would do.) 3 tablespoons of fish sauce 2 tablespoons of sugar 3 lemongrass stalks, each cut into three and bruised with the flat of a knife 3 lime leaves, stalked and cut into strips 1/2 teaspoon of turmeric 2 1/4 pounds of pumpkin (or butternut squash) peeled and cut into large bite-size chunks 18 ounces of salmon fillet, preferably organic, skinned and cut into large bite-size chunks 18 ounces of peeled raw shrimp Bok choi or any other green vegetables of your choice Juice of 1/2 lime--use up to a full lime to taste Cilantro, to serve Skim the creamy top off the can of coconut milk and put it--over medium heat--into a large saucepan or casserole with the curry paste. Let it sizzle and (using a fork, whisk or wooden spoon) beat milk and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender (about 15 minutes). Different sorts of pumpkins can vary enormously in the time they take to cook; Some squash takes as little as five minutes. As I mentioned, you can cook the curry up till this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it. (It will soften and cook as the pan cools.) Either way, when you're about five minutes away from wanting to eat, get ready to cook the seafood. So, to the robustly simmering pan, add the salmon and shrimp. (If you are using frozen shrimp, they'll need to go in before the salmon.) When the salmon and shrimp have cooked, which shouldn't take more than three to four minutes, stir in any green vegetable you're using--sliced, chopped or shredded as suits--and tamp down with a wooden spoon. When the bok choi's wilted, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half, if you feel it needs it. Take the pan off the heat or decant the curry into a large bowl and sprinkle over the cilantro. The point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add to their own bowls as they eat--and some plain Thai or basmati rice. Serves four to six people. http://forums.craigslist.org/?ID=20826442 --------------------------- Great Recipe for Braised Cabbage < JenNic > 03/16 19:08:53 For anyone wanting something a little more special on St. Paddy's Day than boiled cabbage, I just fixed some fabulous cabbage from Mark Bittman's cookbook. 1 1/2 lb. cabbage, cored and shredded 2 T. Olive Oil 1/2 C. Dry White Wine salt & pepper to taste 1/2 tsp. brown sugar 1/4 tsp. fresh grated nutmeg In deep skillet heat olive oil. Add cabbage and cook for 5 mins, stirring occasionally. Add salt & pepper, then add wine and let it bubble for a minute or so. Add brown sugar and nutmeg then cover and simmer for 15 minutes. As usual, Bittman has a winner and I just wanted to share! Alton Brown had a couple of cabbage recipes < Penny_from_heaven > 03/16 21:21:57 on his show tonight as well. Shred, head, butter and bread 1/2 stick unsalted butter 1/2 cup pulverized, seasoned croutons 2 pinches dry mustard 1 teaspoon caraway seeds 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan. Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly. Home of the Braise 2 tablespoons canola oil 1 Granny Smith apple, peeled, cored, and cubed 1 pint unfiltered apple juice 1/4-teaspoon caraway seeds 1 1/2 teaspoons kosher salt Freshly ground black pepper 1/2 head of red cabbage, shredded Heat the canola oil in a pan over medium heat. Add the apple to the pan and cook until lightly browned. Increase the heat to high and add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Cover the pan and shake to toss the cabbage to coat. Reduce the heat to low and cook for 20 minutes. Luckily, I have 3/4 head of cabbage and can play around with all three recipes! http://forums.craigslist.org/?ID=25835534 -------------------------------------- Ebony banana cake < FabulousBakerBoy > 11/25 12:23:29 10 minutes to prep, 1 hour to bake. 30 seconds to consume. EBONY BANANA CAKE Makes 1 9-by-9-inch cake 1 cup all-purpose flour 1 teaspoon baking soda (or less) 1 teaspoon baking powder 1/2 teaspoon salt 3 very ripe bananas, mashed -- about 11/2 cups 1 cup sugar Finely grated zest of 1 lemon 2 eggs, beaten 4 ounces (1 stick) butter, melted 1 tablespoon buttermilk 1 teaspoon vanilla 1 teaspoon dark rum 1. Sift flour, baking soda, baking powder and salt. Set aside. 2. Beat together bananas, sugar and zest. Slowly add beaten eggs. Slowly add melted butter. Add buttermilk, vanilla and rum. 3. Add sifted dry ingredients, mixing only until just incorporated. Deposit in a 9-by-9 Pyrex baking dish that's been greased with butter or sprayed with nonstick cooking spray. Bake in preheated 325-degree oven, approximately 1 hour. 4. Test center of cake for doneness. Cake will spring to the touch when finished. Cool on a rack. Invert cake when completely cool. Dust with powdered sugar and serve. http://forums.craigslist.org/?ID=10563992 -------------------- I bribed my co-workers with lemon bars < chippie > 03/23 11:16:48 I had to give a presentation yesterday on some boring analytical nonsense that I work on. As an incentive, I brought lemon bars to the meeting. They went over very well with the cohorts here. This was one of the easiest cookie recipes I've made in along time. From AllRecipes. I substituted chopped cashews for the almond & coconut. The trick to use a good lemon curd. I used Fortnum & Mason. LEMON CURD BARS INGREDIENTS: 1 cup unsalted butter 2 cups all-purpose flour 1 cup white sugar 1/2 teaspoon baking soda 1 (10 ounce) jar lemon curd 2/3 cup flaked coconut 1/2 cup toasted and chopped almonds DIRECTIONS: Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly. Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd. Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned. http://forums.craigslist.org/?ID=26068947 -------------------------- A potluck pad thai recipe < Penny_from_heaven > 03/17 18:02:40 that I loved: 1 package rice noodles, soaked 4 hours (or more) 2 tbsp chopped garlic 2 cups diced tofu 1 bunch scallions or chives, chopped 3 cups bean sprouts 6 tbsp ground peanuts 4 scrambled eggs sauce: 6 tbsp sugar 6 tbsp soy sauce 2 tbsp veg. (or otherwise) oyster sauce 4 tbsp tamarind paste (or lemon juice) saute garlic and tofu, then add noodles, without water. stir fry until consistency is perfect, add water occasionally to counteract sticky globbyness, then add sauce. once mixed, add eggs, peanuts & chives, turn heat off, then add beansprouts. Serve immediately, season to taste with sugar, peanuts, chili flakes, and lime slices. http://forums.craigslist.org/?ID=25875520 ----------------------------- HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN 1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all purpose flour 1 tablespoon chopped fresh thyme 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds 6 teaspoons olive oil Preheat oven to 3750F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 3500F oven until heated through, about 30 minutes.) Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve. Makes 8 servings. Bon Appitit June 2001 ------------------------------------ Pasta Salad With Tuna, Chickpeas & Lemon-Mint Dressing This recipe takes less than a half-hour to prepare, but it needs to be refrigerated for at least an hour before serving. INGREDIENTS: 12 ounces fusilli pasta 3/4 cup frozen peas 1 1/2 teaspoons grated lemon zest 3 tablespoons fresh lemon juice + lemon juice to taste (about 2 lemons total) 1/4 cup low-sodium chicken or vegetable broth 2 tablespoons chopped fresh mint + 2 tablespoons thinly sliced mint 3 tablespoons finely chopped flat-leaf parsley 1/4 cup finely chopped shallots Salt and pepper to taste 1/4 cup olive oil 6-ounce can tuna in oil, drained and broken up 1 cup canned or freshly cooked chickpeas, drained INSTRUCTIONS: Bring a large pot of liberally salted water to a boil for the pasta. Add the pasta and cook until al dente, or according to package directions, adding the peas during the last 5 minutes or so of cooking. Drain, then rinse briefly to just cool. (It's OK if the pasta is a little warm; it's better not to drown it in cold water.) Set aside to drain completely in a colander. Meanwhile, combine the lemon zest, 3 tablespoons lemon juice, the broth, 2 tablespoons chopped mint, parsley and shallots in a large bowl. Season with salt and pepper. Whisk until the salt dissolves, then whisk in the olive oil. Add the pasta and peas to the bowl, along with the tuna and chickpeas. Toss well, season with salt and pepper and refrigerate for at least 1 hour to overnight. Before serving, add more lemon juice, salt and pepper. Stir in the reserved mint. Serves 4 PER SERVING: 640 calories, 30 g protein, 86 g carbohydrate, 20 g fat (3 g saturated), 8 mg cholesterol, 423 mg sodium, 9 g fiber. ------------------------- Kale & Lentils Anchovies give the kale added interest without making it too "fishy," though you can omit the anchovies for a vegetarian dish. Serve with cooked brown rice. INGREDIENTS: Lentils 1 tablespoon olive oil 1/2 cup finely chopped yellow onion 1 teaspoon minced garlic 1 1/2 cups low-sodium chicken or vegetable broth 1/2 cup brown or green lentils, picked through and rinsed 1 bay leaf 2 small thyme sprigs Kosher salt and fresh ground pepper to taste 1/4 - 1/2 teaspoon Dijon mustard, or to taste (optional) Kale 2 bunches "dinosaur" or curly kale (about 1 pound), tough stems and ribs removed 1 tablespoon olive oil plus more as needed 1 teaspoon minced garlic 3 tablespoons dry white wine 4-5 anchovy fillets, rinsed and minced Freshly ground black pepper INSTRUCTIONS: For the lentils: Heat the olive oil in a small saucepan over medium heat. Add the onions and cook until soft and translucent. Add the garlic and continue to cook until aromatic. Add 1 cup of the broth, the lentils, bay leaf and thyme. Bring to a boil, then reduce to a simmer; partially cover the pan and cook until lentils are tender but not falling apart, about 20-30 minutes. Add more broth as needed to keep the lentils covered with liquid. Remove bay leaf and thyme; season with salt and pepper to taste. For additional flavor, stir in a touch of Dijon mustard. For the kale: Cut the cleaned kale into 1/2-inch strips. Rinse well in several changes of water to remove dirt and grit; shake off all the water and lightly blot dry or spin in a salad spinner. In a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until it becomes aromatic but not brown. Add the kale and saute briefly. Add the white wine. Cover and cook until tender but still a bright green, about 15 minutes. Stir in the anchovy and add pepper to taste. The anchovy is salty, so additional salt is probably not needed. Serves 2 PER SERVING: 415 calories, 24 g protein, 46 g carbohydrate, 16 g fat (2 g saturated), 7 mg cholesterol, 408 mg sodium, 17 g fiber. Lynne Char Bennett is a Chronicle staff writer. E-mail her at lbennett@sfchronicle.com. Page F - 4 URL: http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2005/03/24/WIGT0BSODD1.DTL --------------------------- Dumpling Skins Traditionally, Chinese chefs press out these thin wrappers by using the oiled, flat side of a cleaver against a wooden surface. But with a little practice, a rolling pin will work, too. A tortilla press can make the process faster. Cooking makes them translucent. INGREDIENTS: 1 1/2 cups wheat starch 2 tablespoons tapioca starch 1 tablespoon shortening 1 cup boiling water INSTRUCTIONS: Sift wheat starch and tapioca starch into bowl. Add shortening in a lump on top, but don't worry about mixing it in. Quickly pour all of the boiling water onto the shortening and starches and mix vigorously with a spoon. The water cooks the starches. When you can't mix anymore, turn the mixture out on a board and knead until the dough is well blended. Dough will be slightly sticky. Divide the dough into 2 pieces. Roll each half into a 1-inch-diameter cylinder. Cover with a damp paper towel and let rest for 15 minutes. Slice each cylinder into 15 pieces, about a half-inch each; roll each piece into a ball and cover them with a damp paper towel or wrap in plastic until ready to use. To form the wrappers, very lightly oil your hands, a small rolling pin and a wooden work surface. Using the heel of your hand, gently press down on each ball to flatten enough for a rolling pin. Then, using the rolling pin, carefully roll out a thin round, 3 inches in diameter. Don't use any flour. If the dough is cracking around the edges, you can knead each ball a bit before rolling it out. You are now ready to fill and wrap. Yield: 30 skins PER DUMPLING SKIN: 30 calories, 0 g protein, 6 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber. Mandarin Dumplings With Chives INGREDIENTS: 1 pound peeled, deveined raw shrimp, small or medium size 2 1/2 ounces winter bamboo shoots, diced small 1 1/4 teaspoons salt 1 tablespoon cornstarch 1 tablespoon sugar Pinch white pepper 1 teaspoon sesame oil 2 tablespoons chopped chives 30 dumpling wrappers, see recipe below INSTRUCTIONS: Wash the shrimp and cut each into two or three pieces; drain any extra moisture. Put the shrimp, bamboo shoots, salt and cornstarch into a bowl and mix well. Press hard on the shrimp with a spoon or the palm of your hand to break down the shrimp slightly, but be sure to leave chunks. (If you have a mixer with a paddle attachment, mix for 1 minute on low.) Add the sugar and white pepper and mix well. Then add the sesame oil, then chives, mixing well after each addition. Refrigerate the mixture until ready to use; use the same day. To wrap, place a heaping teaspoon of filling in the center and fold in from three points equally spaced around the circle; press together the three edges where they meet in the middle (see photo at right). They don't have to be perfect, as long as they seal. (You can freeze the dumplings at this point.) Steam on a piece of cheesecloth in a bamboo or metal steamer over a wok for 10 minutes. Yield: 30 pieces, serving 8 PER DUMPLING: 45 calories, 2 g protein, 7 g carbohydrate, 1 g fat (0 g saturated), 22 mg cholesterol, 114 mg sodium, 0 g fiber. Snow Pea Shoot Dumplings INGREDIENTS: 1 pound snow pea shoots 1 1/4 teaspoons salt 1 tablespoon sugar 2 teaspoons cornstarch 1/8 teaspoon white pepper 1 tablespoon oyster sauce 1 tablespoon sesame oil 2 tablespoons onion oil (see note) 30 dumpling wrappers, see recipe below INSTRUCTIONS: Wash the snow pea shoots in cold water. Bring water to a boil in a large pot. Add snow pea shoots and blanch for a few seconds until just softened, not cooked through. Quickly remove the shoots and place them in a colander under cold running water until cool; allow to drain. Place the shoots in a piece of cheesecloth or paper towels and gently squeeze them dry, then cut into 1/2-inch lengths. Set aside. In a bowl, mix together the salt, sugar, cornstarch, white pepper, oyster sauce, sesame oil and onion oil. Then add the pea shoots and mix well. Refrigerate the filling until ready to wrap. It will keep overnight. To wrap, place 1 heaping teaspoon of filling in the center of one wrapper and fold in half. Bring the edges together, making small folds along one side and pressing into the other edge, which remains flat. These will look much like the har gow (see photo at right). Sealing is more important than perfect folds. (You can freeze the dumplings at this point.) Steam dumplings on cheesecloth in a bamboo or metal steamer over a wok half-filled with boiling water for 10 minutes.Yields about 30 dumplings, serving 8 Note: Onion oil can be hard to find, even in Asian markets. It's easily made by cutting one yellow onion into eighths and simmering it in 1/2 cup of corn oil for about 20 minutes, or until the onion is caramelized. Strain onion pieces out of the oil before use. PER DUMPLING: 60 calories, 1 g protein, 11 g carbohydrate, 2 g fat (0 g saturated), 0 mg cholesterol, 96 mg sodium, 0 g fiber. E-mail Carol Ness at cness@sfchronicle.com. Page F - 1 URL: http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2005/03/30/FDG8HBUAK11.DTL ----------------------- Changes I made successfully -- use a crusty baguette (such as Acme or Il Fornaio) that is NOT sourdough. I used tarragon mustard and butter rather than buying fresh tarragon. You can use regular brie or other soft cheese instead of the crescenza, which can be hard to find. I am using Cowgirl Creamery's Mt Tam for today's sando, mmmmmmmm. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Asparagus panini with tarragon butter Serves 8 For tarragon butter: 1/2 pound butter (2 sticks), softened at room temperature 2 tablespoons chopped fresh tarragon leaves 1 teaspoon finely minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 1 tablespoon fresh lemon juice For sandwiches: 16 slices white bread, crust on 1/2 pound butter (2 sticks), softened at room temperature 1/2 pound crescenza (a buttery cow's milk cheese, available at gourmet markets or cheese shops) Kosher salt and black pepper 20 to 24 spears jumbo asparagus, cooked in well-salted water until tender To make tarragon butter: Mix all ingredients together thoroughly. Set aside. To make sandwiches: Spread bread slices with plain soft butter and turn that side down, then spread inside of all slices with tarragon butter. Top 8 slices of bread with thin slices of crescenza. Cut cooked asparagus in half lengthwise and lay the cut spears, alternating tip up and tip down, on top of cheese. Be sure that none of the asparagus hangs off the bread. Season with salt and pepper; top each sandwich with a remaining slice of bread. Preheat panini grill. Cook sandwiches in grill at about 180 degrees until golden. If you don't have a panini grill, cook sandwiches on pan on the stove top, just as you would make a grilled cheese sandwich. ---------------------------- Stewed Mixed Greens Sharon Anderson, co-chef and co-owner of Purple Plum in Oakland, sometimes substitutes smoked turkey for the bacon in this recipe. INGREDIENTS: 2 bunches collard greens 1 bunch mustard greens 1 bunch turnip greens 1/2 bunch kale 1-2 tablespoons olive oil + 1/4 cup 6 cups water 1 1/2 teaspoons salt 1 clove garlic, minced 2 turnip bulbs, medium dice 1 yellow onion, diced 1/2 can diced tomato (7.25 ounces) 1/2 teaspoon crushed chile flakes 1/2 teaspoon sugar Salt, to taste 1/2 teaspoon pepper 1/8 cup white wine vinegar 8 ounces hickory smoked bacon INSTRUCTIONS: Remove the greens from the stems. Tear into bite-size pieces. Fill a sink with cold water. Wash the greens thoroughly. Repeat 2-3 times until there is no more grit in the bottom of the sink. In a large pot, heat 1-2 tablespoons of the oil over low heat. Add as many of the greens as will fit, then pour in 2 cups water, 1 tablespoon olive oil and 1/2 teaspoon salt. Cover and let greens wilt. When there is more room, add more greens, 2 cups water, 1 tablespoon olive oil and 1/2 teaspoon salt until all of the greens are wilted. Repeat this process once more. Meanwhile, in a large saute pan, heat 1 tablespoon of olive oil and saute the garlic, turnips and onion until translucent. Add tomato, chile flakes, sugar, salt and pepper and cook for about 6-8 minutes. Pour the mixture into the greens and add half of the vinegar. In a separate pan, cook the bacon until it releases most of the fat. Pour the bacon and fat into the greens mixture and add the remainder of the vinegar. Keep the pot covered, and cook on low for 2-3 hours. Season to taste with salt and vinegar. Serves 6-8 PER SERVING: 173 calories, 5 g protein, 9 g carbohydrate, 13 g fat (3 g saturated), 8 mg cholesterol, 601 mg sodium, 4 g fiber. ------------------------------------- Asian Pesto (Ming Tsai recipe) < maeve1980 > 04/01 14:08:11 Makes 3.5 cups (lasts two weeks, refrigerated) -2 jalapenos, stemmed and seeded -8 garlic cloves -1 tbsp sugar -1 heaping tbsp fresh ginger, minced and peeled - 1c. roasted salted macadamias or peanuts -zest of 2 lemons -2c. extra virgin olive oil -1c.fresh basil leaves, packed -1c.fresh mint leaves, packed -1/2c. fresh cilantro leaves, packed -kosher salt and fresh ground black pepper to taste In a blender, add chiles, garlic, sugar, ginger, nuts, zest and 1 cup of oil. Blend til smooth. Add the basil, mint and cilantro and the remaining oil until it forms a thick puree. Season to taste with salt and pepper. Store in a tightly covered jar and refigerate. Excellent for chicken and pasta salads or in sandwiches! I love using it in place of spaghetti sauce with some ground turkey, too. http://forums.craigslist.org/?ID=26413258 ----------------------------- Strawberry Rhubarb Galettes < tea > 04/04 15:36:51 I made these this weekend, and they are fabulous, nice texture, great taste, can't believe they are vegan. From The Millennium Cookbook by Eric Tucker & John Westerdahl This makes 7 individual galettes Strawberry-Rhubarb Filling 1.5 lbs rhubarb, finely diced (about 4 cups) 1/2 c maple syrup 2 tbsp minced ginger 1 tbsp balsamic vinegar 4 c strawberries, hulled and chopped 2 tbsp arrowroot dissolved in 2 tbsp cold water Walnut Pastry Dough 3 c unbleached all-purpose flour 1/2 c walnuts, toasted and finely chopped 1/4 c sucanat 1/4 tsp sea salt 1/4 tsp ground pepper 3/4 c canola oil 1/2 c soy milk To make the filling: In a large saucepan, combine the rhubarb, maple syrup, ginger, and vinegar. Simmer over medium heat for about 5 to 7 minutes or until the rhubarb begins to break down Add the strawberries and mix them into the filling thoroughly. Add the arrowroot and cook for 3 more minutes, stirring continuously. Pour the filling onto a sided baking sheet and let cool. To make the dough: Sift the flour into a medium bowl. Add the walnuts, sucanat, salt, and pepper. Drizzle the oil onto the dry ingredients, covering as much surface area as possible. Mix lightly with a spatula until the flour and oil form into little dough balls about the size of marbles. Drizzle 1/2 cup of the soymilk into the bowl, and stir until the mixture forms a ball. Add more soymilk in 1-tbsp increments if more liquid is needed. Wrap the ball in plastic wrap. Knead lightly in the plastic until the ingredients adhere and refrigerate for 20 to 30 minutes. To make the galettes: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper Divide the dough into 7 pieces. On a separate sheet of parchment press a piece of dough into a 5- or 6-inch circle using your fingertips. Flip the circle of dough using a spatula so it won't stick to the paper, and pour 1/4 cup of the filling into the center of the circle. Fold the edges over as four flaps, leaving the center open and creating a square galette. Transfer onto the lined baking sheet. Repeat for the remaining dough and filling. Bake for 35 minutes, or until the crust is golden-brown and the filling bubbles. Let cool slightly. Vanilla Sauce 12 ounces tofu, silken 3/4 cup soy milk 1/3 cup fructose 1 tablespoon vanilla extract 1/4 vanilla bean, scraped pinch salt In a blender combine all the ingredients and blend until smooth. Store in an airtight container in the refrigerator for up to 1 week. To plate dessert, serve vanilla sauce over the top of baked galette. http://forums.craigslist.org/?ID=26494904 ----------------------------- Tagliatelle With Leeks And Shrimp by Lidia Bastianich Serves 4 Rate this recipe This winner is from Lidia Bastianich, host of PBS's ''Lidia's Italian Table'' and author of the companion cookbook of the same name. If you're tired of pasta with heavy sauces, take a look. Lidia uses a light chicken stock to compliment sautied leeks and shrimp. Ingredients 4 tablespoons olive oil, divided as below 1 pound medium shrimp, shelled and deveined 2 large leeks 2 tablespoons kosher salt 1 teaspoon minced shallot 2 tablespoons unsalted butter (optional) 1 cup chicken stock 1 pound tagliatelle 1/3 cup Pecorino Romano cheese, plus more for table Salt and pepper Method 1. In sauti pan, heat 2 tablespoons of the olive oil and quickly sear shrimp for 2 minutes. Set aside. 2. Trim leeks and discard top 1/3 of tough green portion. Slice remainder into 1/2-inch thick rounds and rinse in several changes of cold water to remove all soil and grit. Drain well. 3. Bring 6 quarts of water to a boil with the 2 tablespoons of salt. 4. In sauti pan, heat remaining olive oil, add leeks and sauti over moderately high heat, stirring until softened, about five minutes. Add shallot and cook, stirring 1 minute. Add butter and stock and simmer gently for 3 minutes Add shrimp and simmer an additional minute. Add salt and pepper to taste. 5. Add tagliatelle to boiling water, stirring with a wooden spoon. If pasta is fresh, it will be done as soon as water returns to a boil. Otherwise, boil for 2 minutes, then turn off heat and let sit for remaining cooking time as specified on package. 6. Drain pasta well, add leek sauce and toss to coat pasta. 7. Sprinkle with Pecorino Romano cheese. Toss well and serve with plenty of additional cheese. ---------------------------------------- MAPLE-GLAZED CARROTS 4 1/2 cups water 4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups) 10 tablespoons (1 1/4 sticks) unsalted butter 3 tablespoons sugar 1 1/2 teaspoons coarse salt 6 tablespoons pure maple syrup 3 tablespoons (packed) dark brown sugar 2 tablespoons chopped fresh Italian parsley Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.) Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper. Transfer carrots to large bowl. Sprinkle with parsley and serve. Makes 8 servings. Bon Appitit December 2002 ---------------------------------------------- y Request... Roasted Strawberries and Risotto < STomSF > 04/26 14:28:42 Recipe below: Ingredients: 2 cups quartered strawberries 1 pint rasberries 1/2 cup sugar 3/4 cup sugar 5 cups milk fine zest of 1/2 an orange 1 cinnamon stick 1 vanilla bean 1 cup arborio rice whipped cream to taste (optional) Roast strawberries in an oven-safe pan at 325 for 10 minutes. While roasting, blend rasberries with 1/2 cup sugar and then strain to remove seeds using a fine sieve or cheesecloth, then mis strawberries with the rasberry puree; set aside. Bring milk, 3/4 cup sugar, zest, vanilla, and cinnamon to a boil. Add rice slowly to prevent clumping; reduce heat to medium low and stir for 30 minutes until rice becomes tender. Do not allow rice to burn to bottom of the pot. If rice begins to look dry, add more milk during cooking. To serve: Place a heaping spoonful of the rice in a glass or bowl and spoon saucy strawberries on top. Add a dollop of whipped cream if you wish. Serves 4-6. My notes: Don't skip the straining of the rasberry puree -- I regretted nto doing it later. I also added some jasmine essence to the risotto while cooking, gave the risotto a very nice floral aroma that paired very well with the strawberries. Regarding the cooking as we were going out for dinner, I was able to cook the risotto in 4 cups of rice for 20 minutes, then left it on the stove, covered, for the 2 1/2 hours when we went to dinner. When I returned I just poured another cup of milk in and simmered the mixture until it was just right from a saucy/creamy point of view. Made for a very simplified after-dinner dessert, and I didn't have to spend a half hour preparing after dinner. http://forums.craigslist.org/?ID=27294072 -------------------------------------- Raman Bechar's Chai This is a home version of the chai at Coastside Gourmet Coffee Tea & Health Nuts in Half Moon Bay. Owner Raman Bechar and his son, Raj, make each chai to order by frothing the milk, tea, sugar and spice mix together with their espresso machine. This recipe allows you to prepare it on the stovetop. INGREDIENTS: 1 cup whole milk 2 teaspoons Tea India tea leaves (see Note), or a blend of Darjeeling and Assam tea leaves 1 tablespoon sugar, or to taste Two pinches Chai Masala (see recipe) INSTRUCTIONS: Combine the milk, tea leaves and sugar in a small, heavy saucepan over medium-high heat. As it slowly comes to a simmer, swirl often to incorporate the sugar and keep an eye on the heat to prevent the milk from burning. A thin film will form on the surface and the milk will turn golden. When the milk comes to a low boil, reduce heat, add a pinch of spice mix and simmer gently, swirling occasionally, for 3 minutes. Set a small strainer over a tea cup. To create foam, hold the saucepan a foot or more above the cup and pour in the chai, then let rest for a minute or two. Dust with a small pinch of spice mix. Yields 1 cup Note: Raman Bechar uses the imported Tea India brand, which is for sale at his cafe and at Indian grocers. PER CUP: 200 calories, 8 g protein, 24 g carbohydrate, 8 g fat (5 g saturated), 33 mg cholesterol, 120 mg sodium, 0 fiber. Chai Masala The exact proportion of spices in Bechar's chai masala, or spice blend, is a house secret. This recipe is an approximation and will make enough for multiple cups of chai. Be sure to use fresh spices. INGREDIENTS: 1 teaspoon ground green cardamom 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon INSTRUCTIONS: Combine all spices in a small bowl. Stir well to blend. Yields 2 1/4 teaspoons ------------------------------------------ No more box! < BellaChelsea > 08/19 06:56:59 Once I started making this recipe from Nigella's How to be a Domestic Goddess, I stopped using the box. It is very very easy. 4 oz. best bittersweet chocolate 1 stick of butter 1 cup of sugar 1 egg 1 tsp. vanilla 1/4 cup of flower pinch of salt Oven to 350 Melt the butter and chocolate over low heat (no double boiler needed if you keep the heat low). Mix the egg and sugar together in a bowl. Add the vanilla and salt. Mix in chocolate. Mix in flour. The batter will look like fudge. (at this point I like to add yummies, like walnuts, chunks of cream cheese, or coconut) Bake for 20 minutes. These are THE BEST! Eat plain or with ice cream. http://forums.craigslist.org/?ID=18178246 ------------------------------ Pavlova < ItalGal > 01/24 15:37:07 From Silver Palate Cookbook Created in honor of the great ballerina. 4 egg whites, at room temperature 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 cup fine granulated sugar 4 teaspoons cornstarch 2 teaspoons white wine vinegar 1 teaspoon vanilla extract 1 cup heavy cream, chilled 2 to 3 cups strawberries, sliced and sprinkled with sugar and Grand Marnier 1. Preheat oven to 275 degrees F. 2. Beat egg whites, salt and cream of tartar together in a bowl until the whites hold a stiff peak. Add the sugar, a few tablespoons at a time, beating until mixture is stiff and glossy. Beat in the cornstarch, then the vinegar and the vanilla. 3. Butter and lightly flour a loose-bottomed 8-inch cake pan and fill gently with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression. 4. Bake cake for 1 to 1 1/4 hours, or until meringue is firm and lightly browned. Pavlova will remain moist inside. Cool slightly, unmold, slide onto a serving plate, and cool completely. 5. Lightly whip cream. Just before serving, spread the Pavlova with whipped cream and then with the strawberries. Serve immediately. 4 to 6 portions http://forums.craigslist.org/?ID=23869371 ---------------------------------- if you don't use white chocolate.. < SFScott818 > 01/25 09:26:41 You either need to temper the chocolate or add a little more fat. Tempering the chocolate is a pain and if you don't it will get a grey sheen on it.. It's cocoa butter separating out. It doesn't affect flavor and if you drizzle white chocolate over it you won't notice. The other way to avoid it is to add a little more fat to the chocolate either butter or vegetable shortning. Here is a recipe I found on the net the cream and butter form a ganache which is more stable and won't separate like untempered chocolate. 6 ounces bittersweet chocolate, chopped 3 tablespoons heavy cream 1 tablespoon butter 10 large strawberries with long stems Line a baking sheet with foil or waxed paper. In the top of a double boiler set over hot water melt the chocolate, stirring. Add the 3 tablespoons of cream and the butter and stir until smooth. Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to the lined sheet and repeat process. Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes. or http://www.pastrywiz.com/dailyrecipes/recipes/530.htm or CHOCOLATE-DIPPED STRAWBERRIES 12 oz Semisweet chocolate pieces 6 tb Butter or margarine 1/2 tsp Vanilla Strawberries with stems Melt chocolate pieces in top of double boiler. Blend in butter and vanilla. Dip strawberries in chocolate, swirling to coat evenly. Place on waxed paper and set in cool dry place. or http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD or 4 in length. Place the slices in a nonreactive b_9936_7850,00.html -------------------- Raw Asparagus Salad With Mint < asparagirl > 11/29 10:45:26 This is one of the best recipes I ever got from the Food Forum; we were all eating it a couple of years ago. I think Ornellaia *might* have posted it first but I'm not sure. It no longer pops up using the search function so here it is again. This is remarkably good and different. Remove the tough ends from a bunch of asparagus or peel the tough fibrous bottom part. Using a sharp knife, cut the asparagus in long bias strips as thin as you can. I do a sort of roll cut on the angle, first cutting the spears in half to approx. 3" or 4" in length. Place the slices in a nonreactive bowl. Add the zest of one lemon and juice of half lemon and 2-3 tablespoons (or to taste) of extra virgin olive oil. Add salt and black pepper to taste. Let it stand for approx. 20 minutes. Then add some fresh mint leaves, chiffonade cut or finely chopped. Serve the salad and top with thin shavings of parmesan. http://forums.craigslist.org/?ID=21843278 --------------------------------- Avgolemono Soup Here is a basic recipie for Avgolemono Soup, one of the tastier things you will ever have the pleasure to consume. Next week, I'll highlight some ways in which you can use it as not just a soup, but as the super base for a variety of other culinary delights (think lamb and grape leaves). 8 cups chicken broth. 3 medium eggs. 1/2 cup rice. Juice from two lemons. Salt. Black pepper -- fresh ground Nutmeg -- ground 1. Bring chicken broth to a boil. Salt to taste. 2. Add rice, cover, and simmer for 20 minutes. 3. Remove from fire. 4. In a blender, beat the three eggs, slowly add the lemon juice to the eggs. 5. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup. 6. When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice. 7. Stir well over heat, but do not allow to boil. 8. Sprinke with pepper or nutmeg if desired. Serves 6 --------------------------------------------------- Here's a recipe < Maithx > 05/21 11:55:17 No need to put the rice in a blender. There was probably egg in it but maybe not the most noticeable ingredient. -2 qt Chicken broth; strained -1/2 c Raw long grain white rice -2 Whole eggs or egg yolks -2 Lemons; (juice only) -Salt -Bring the broth to a full boil. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm. -Beat the eggs for 2 minutes. Continue to beat, gradually adding the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat without boiling, until the soup thickens to coat a spoon. Taste for salt. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). Source: "The Food of Greece" by Vilma Liacouras Chantiles http://forums.craigslist.org/?ID=15294861 Egg Lemon Soup (Avgolemono) 6 cups de-fatted chicken stock 1/2 cup uncooked white rice 4 eggs 3 tablespoons fresh lemon juice, strained Salt 2 tablespoons finely chopped fresh mint Bring the chicken stock to a boil over high heat. Add the rice and simmer, uncovered for about 15 minutes. Reduce heat to low. Beat the eggs with a whisk until frothy. Add the lemon juice and 1/4 cup of the hot broth. Slowly pour the mixture into the broth, stirring constantly. cook over low heat for 5 more minutes. Soup should be thick enough to coat a spoon. Do not boil. Season with salt and garnish with mint. ------------------------------- Lemon Mint Risotto Serves 6 The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable. 3 yellow peppersseeded and cut into 1-inch dice 5 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat 1/2 pound pencil-thin asparagustrimmed and cut diagonally into 1/2-inch lengths 6 sprigs fresh mintplus 2 tablespoons finely chopped leaves 6 sprigs fresh flat-leaf parsleyplus 2 tablespoons finely chopped leaves 1 sprig fresh rosemary 1 tablespoon olive oil 1 cup minced shallots(about 1/2 pound) 1 cup finely diced fennel(about 3/4 pound) 2 teaspoons minced garlic(about 3 medium cloves) 1 1/4 cups Arborio rice 1/2 teaspoon ground coriander 1/2 cup dry white wine 2 teaspoons lemon zestabout 2 lemons 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup freshly grated Parmesan cheese 2 teaspoons lemon juice 1. In a small saucepan, combine peppers, 6 tablespoons water, and 1/4 cup chicken stock; cover and cook over medium-low heat, stirring frequently, until very soft, about 25 to 30 minutes. Remove from heat, and puree peppers with liquid in a food processor. Strain through a coarse sieve into a small bowl. Set aside. 2. Bring a medium saucepan of salted water to a boil, and add asparagus. Cook until bright green and still slightly crunchy, about 1 to 2 minutes. Remove with a slotted spoon, and place in an ice bath for several minutes. Drain, and set aside. 3. In a medium saucepan, combine remaining 4 3/4 cups chicken stock with sprigs of mint, parsley, and rosemary, and bring to a boil. Reduce the heat to low, and keep stock at a bare simmer. 4. Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium heat. Add shallots, fennel, and garlic, and cook, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Stir in rice and coriander, and cook, stirring constantly, until the edges of the rice are translucent, about 3 minutes. Add wine and lemon zest, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds. 5. Remove herb sprigs from stock with tongs or a slotted spoon. Add salt and pepper and about 1/2 cup of simmering stock to rice, and cook over medium-high heat, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next, until rice is creamy-looking and each grain is tender but still firm in the center. This will take about 15 to 20 minutes. 6. Remove the pan from heat, and stir in pepper purie, asparagus, Parmesan, 1 tablespoon chopped mint, all the chopped parsley, and lemon juice. Adjust seasoning with salt and pepper, if necessary. Divide risotto among six plates, and sprinkle with remaining tablespoon mint. Serve immediately. Per serving: 269 calories, 6 g fat, 7 mg cholesterol, 43 g carbohydrate, 633 mg sodium, 11 g protein, 5 g dietary fiber. -------------------------- Oatmeal cookies < answer-gal > 05/18 17:41:59 Oatmeal & coconut cookies: 1 cup plus 2 tablespoons all purpose flour 2 cups rolled oats 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 16 tablespoons unsalted butter 3/4 cup brown sugar, packed & lump free 3/4 cup granulated sugar 1 teaspoon vanilla 1/2 teaspoon salt 2 large eggs 3/4 cup unsweetened dried coconut 1 cup dried cherries or raisins 2 greased cookie sheets Combine flour, oats, baking soda, cinnamon & nutmeg and mix together thoroughly with a whisk. Set aside. Cut the butter into chunks and melt in a large saucepan over medium heat. Remove from heat and stir in the sugars, vanilla and salt. Whisk in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the coconut and cherries. Scrape the dough into a bowl. Cover and refrigerate overnight. Preheat the oven to 325 degrees. Position racks in the upper and lower thirds of the oven. Scoop about 2 level tablespoons of dough and place the cookies about 3 inches apart on the cookie sheet. Bake 15-17 minutes or until the cookies are deep golden brown Transfer the cookies with a spatula to a rack to cool completely before storing. Keeps a few days. and there is also a wonderful recipe in Alice Medrich's Cookies and Brownies for an oatmeal cookie. I usually substitute dried cherries for the raisins, but the key is to let the batter sit in the fridge overnight. This allows the fats to soften the oatmeal and makes for a better tasting cookie. http://forums.craigslist.org/?ID=28194443 ---------------------- Baked Rhubarb with Fresh Ricotta Adapted from Saveur As with most rhubarb recipes, this one calls for what seems like a truckload of sugar. Be not afraid, and don't skimp: you'll need it to counter the vegetable's natural sourness. This rustic recipe yields wonderfully tender, sweet-tart stalks, which you'll serve in a bath of their syrupy, orange-accented cooking juices. Fresh ricotta makes for a humble and delicious accompaniment.rich, creamy, and with the texture and mild dairy sweetness of a good cheesecake. If you don't have access to good-quality fresh ricotta, skip it entirely; don't use the bland supermarket stuff. 6 good-sized stalks rhubarb, trimmed and cut into 3- to 4-inch pieces 1 1/3 cups granulated sugar Zest of 1 orange Fresh ricotta Preheat the oven to 325 degrees Fahrenheit. Put the rhubarb into a medium baking dish, and sprinkle the sugar and orange zest on top of it. Add enough water to the baking dish to just cover the rhubarb (about 4 cups; the rhubarb will likely float). Transfer the dish to the oven, and cook, uncovered, until the rhubarb is very soft but not falling apart, 45 minutes to 1 hour. Using a slotted spoon, transfer the rhubarb to a large shallow bowl. Pour the juices from the baking dish into a medium saucepan. Boil the juices over medium-high heat until thick and syrupy, 15-20 minutes; then pour the reduced juices over the rhubarb in the bowl. Serve the rhubarb warm or at room temperature, with a generous spoonful of fresh ricotta. Serves 4-6. --------------------------------------- Lemon Ricotta Scones Makes 6 scones 1/2 cup light ricotta cheese (or regular) 1 egg 1 tablespoon lemon juice 2 teaspoons lemon rind 2 cups all-purpose flour 1/2 cup white sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter For dusting: sugar cinnamon 1. Preheat oven to 350F degrees, and spray a baking sheet with non-stick cooking spray. 2. In a small bowl, combine ricotta cheese, egg, lemon juice and lemon rind. 3. Mix well with a fork until well combined and not very lumpy. 4. (Do not mix until all lumps disappear). 5. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. 6. Cut in butter until mixture resembles coarse cornmeal. 7. Stir in cheese mixture lightly, then combine quickly. 8. Be careful not to overmix, knead no more than 10 times. 9. You may need to add another tablespoon of lemon juice depending on your flour, dough should be slightly sticky and shiny. 10. Place on the baking sheet, and pat into 3/4 inch thickness. 11. Cut round into 6 wedge-shaped pieces. 12. Move scones so they are not touching, and dust with sugar and cinnamon. 13. Back 15-20 minutes, or until browned. lemon ricotta pancakes < insectazoids > 01/12 17:38:56 You can make these with or without lemon. I freaking love them. Lemon Ricotta Pancakes Eight medium pancakes, serves two but recipe can be doubled. 1/3 cup ricotta cheese 1 large egg; separated 2 T low-fat milk 3 tablespoon all-purpose flour 1 teaspoon sugar 1/4 teaspoon baking powder pinch salt 1/2 t grated lemon rind (or so) Blend egg yolk and ricotta cheese then add milk, flour, sugar, baking powder, lemon rind and salt mixing until completely blended. Beat egg white in another mixing bowl until just stiff but still moist. Fold gently into batter. Heat large nonstick skillet or griddle over medium heat and coat with cooking spray. Drop batter by heaping tablespoonful onto skillet, and cook until golden brown on the bottom then gently flip and cook on other side. Serve immediately. Enjoy! http://forums.craigslist.org/?ID=23431014 Nonna's Lemon Ricotta Biscuits Recipe courtesy Giada De Laurentiis Recipe Summary Difficulty: Medium Prep Time: 15 minutes Cook Time: 20 minutes Yield: 12 biscuits User Rating: 5 Stars 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 1 teaspoon sugar or more as needed for sprinkling 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon finely grated lemon zest (from 2 lemons) 1 cup whole-milk ricotta cheese 1 large egg 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 1/3 cup thinly sliced almonds Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature. ------------------------------ Penne with Ricotta, Lemon and Basil (Penne con Ricotta, Limone e Basilico) A very refreshing pasta, wonderful followed by a salad of mixed leaves with plenty of fennel, carrots, spring onions (scallions) and maybe the red onion frittata. This is a light summer dinner to impress all vegetarian friends, and it can be prepared in under half an hour. Remember to buy the freshest ricotta available. 200 g / 7 oz (scant 1 cup) fresh ricotta cheese Thinly pared zest of lemon, finely chopped Salt and freshly ground black pepper A generous amount of fresh basil leaves, roughly torn 400 g / 14 oz penne or any shore dried pasta 50 g / 2 oz (1/2 cup) freshly grated Parmigiano Reggiano Extra virgin olive oil for drizzling In a large bowl heat the ricotta with the lemon zest using a balloon whisk, adding salt, black pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente, drain it and mix with the ricotta. Sprinkle with the Parmesan and drizzle with a little olive oil. Serves 4 From: Italian Country Cooking by Susanna Gelmetti ---------------------------------- beer battered fish tacos It was in eating well, my recipe is < Voltaire > 06/30 13:55:30 For 1 3 oz sole 2tbs Manioc Flour (any flour will work) Chili powder Cumin Dry Mexican Oregano Salt and Pepper egg white beer. Mix two through seven till like a thick liquid. Dip fish fillets in batter, fry. To keep it light I fry on one side in a spray coated ss pan, spray the side of the fish facing up and finish under the broiler. http://forums.craigslist.org/?ID=29766925 ------------------------------- Oatmeal & coconut cookies < answer-gal > 03/14 11:14:50 1 cup plus 2 tablespoons all purpose flour 2 cups rolled oats 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 16 tablespoons unsalted butter 3/4 cup brown sugar, packed & lump free 3/4 cup granulated sugar 1 teaspoon vanilla 1/2 teaspoon salt 2 large eggs 3/4 cup unsweetened dried coconut 1 cup dried cherries or raisins 2 greased cookie sheets Combine flour, oats, baking soda, cinnamon & nutmeg and mix together thoroughly with a whisk. Set aside. Cut the butter into chunks and melt in a large saucepan over medium heat. Remove from heat and stir in the sugars, vanilla and salt. Whisk in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the coconut and cherries. Scrape the dough into a bowl. Cover and refrigerate overnight. Preheat the oven to 325 degrees. Position racks in the upper and lower thirds of the oven. Scoop about 2 level tablespoons of dough and place the cookies about 3 inches apart on the cookie sheet. Bake 15-17 minutes or until the cookies are deep golden brown Transfer the cookies with a spatula to a rack to cool completely before storing. Keeps a few days. http://forums.craigslist.org/?ID=13224465 ----------------- gnocchi Sure, a few ideas < Ornellaia > 07/14 16:16:48 1) Gnocchi with fresh peas and mint. Mince a shallot and sweat in butter until translucent. Add fresh English peas or blanched snap peas. Salt to taste and a bit of lemon rind. Black pepper to taste. Add cooked gnocchi and pasta cooking water to losen the sauce. Finish with a bit of torn mint and some pecorino romano. 2) Gnocchi Sorrentina. Sweat some garlic in olive oil (about 2 large cloves thinly siced), add some red pepper flakes, add a can of crushed san marzanos. Add a tiny pinch of dry oregano and 3 whole basil leaves that you will discard before adding pasta. Salt to taste. Simmer for 10 minutes to bring flavors together. Add cooked gnocchi to sauce and bite size pieces of fresh mozzarella. Finish with a drizzle of great extra virgin olive oil and some torn basil. http://forums.craigslist.org/?ID=30287554 ------------------------------ Snickerdoodles V Is there anyone who doesn't like snickerdoodles? This recipe is a classic. Makes 3 dozen (18 servings). Printed from Allrecipes, Submitted by Amy 1 cup shortening 1 1/2 cups white sugar 2 eggs 2 3/4 cups sifted all-purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Directions 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. 2 In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended. 3 In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks. -------------------------------------------- chai [16:40] torinah: oh [16:40] torinah: well i was just saying --> teabag of black tea [16:41] torinah: 1/2 tsp garam masala [16:41] torinah: hot water [16:41] torinah: evap milk [16:41] torinah: yummy [16:41] torinah: maybe some honey [16:41] torinah: or to do on stovetop .... 3 cups water, 1 cup milk [16:41] torinah: 4 teabags [16:41] torinah: then, to taste [16:41] torinah: ginger [16:41] torinah: cinn stick [16:41] torinah: coriander seeds -- 1 tsp [16:42] torinah: cardamom pods -- 1/2 tsp [16:42] torinah: maybe some peppercorns [16:42] torinah: and maybe some cayenne ---------------------------------- Banana Walnut Pancakes serves 2 1 c + 1 T white flour 1/4 c ground flax seed or flax meal 2 T sugar 2 t baking powder 1/2 t salt 2 T mild flavored oil (rice bran, canola, grapeseed) 1/2 c water 3/4 c milk (replace with soy milk if vegan) 1/2 t vanilla 3/4 chopped and mushed up ripe banana 1/4-1/2 c chopped toasted walnuts Combine all dry ingredients in a medium size bowl. In small bowl, combine liquid ingredients and add to the dry, mix well. Heat griddle or large skillet to medium heat. Using 1/4 cup batter for each pancake, cook on one side until bubbly, then flip and cook until done. Top with toasted walnuts. Enjoy! ------------------------------ Alton's Perfect Fingerling Potatoes < simple_and_so_good > 11/23 16:13:04 Perfect Fingerling Potatoes Recipe Summary Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 5 minutes Cook Time: 30 minutes Yield: 6 to 8 servings 1 1/4 pounds kosher or rock salt 2 quarts water 2 pounds small fingerling potatoes, cleaned 4 tablespoons butter, optional Freshly ground black pepper, optional 1 tablespoon freshly chopped chives, optional In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26999,00.html http://forums.craigslist.org/?ID=35739166 ----------------------------------------- many times tried, and true < _carrot_cake > 01/15 10:28:53 Carrot Cake Beat together: 1 cup oil 2 cups sugar 4 eggs Whisk or sift together & add: 2-1/4 cup flour 2-1/2 t. baking powder 1 t. baking soda 1+ t. cinnamon 1/2 t. nutmeg 1/2 t. allspice 1/2 - 1 t. mace 1 t. salt Mix thoroughly. Add & mix: 4 cups shredded carrots 1 cup raisins 1 cup chopped nuts Bake at 350 in either three 9-inch round pans, or one 13x9, till done (about 25 minutes for round, and 45-60 for rectangle). Frost w/classic cream cheese frosting. Single dose for rectangle; double for three-layer. For party cake, decorate top of round with nut halves. Almost better the second day, so good to make ahead if for birthday or company, and very good keeper. http://forums.craigslist.org/?ID=23535434 ---------------------------------- nichteroy's Coconut Corn Cake < quackyduck > 10/11 20:42:04 I made nichteroy's CCC for my brother's birthday this past weekend, and it was a huge hit. It was dreamy! I made a few adaptations: I used corn flour instead of cornmeal (Bob's Red Mill brand). The batter was quite thin so I added a quarter cup of all-purpose flour. I used canned coconut cream instead of coconut milk, and I added a cup of shredded unsweetened coconut to the cake. I baked the cake in a well-buttered 9 inch square pan. I used the leftover half can of coconut cream to make frosting by beating 1/2 stick of butter with some powder sugar and then adding the coconut cream. Then I added some more powder sugar. I stirred in some grated TJ's candied ginger at the end. This cake was great! and even better leftover the next day... Here's the recipe for anyone who missed it: Nichteroy's Brazilian Corn Coconut Cake Very simple, fattening and good. 1 can corn kernels, drained 1/2 can coconut milk 1/2 can condensed milk 3 eggs 1c cornmeal 1/2 c to 3/4 c sugar 1 Tbsp baking powder Throw everything in a blender, blend well, put in a buttered cake pan and bake at 350 until toothpick inserted comes out clean, about 30 to 40 minutes. I like eating it while still warm. http://forums.craigslist.org/?ID=33939175 ----------------------- GINGER SPICE COOKIES Arrange the soft, spicy cookies on a platter with apples and Vermont cheddar cheese; also serve hot cider or hot buttered rum. 2 cups all purpose flour 2 1/2 teaspoons ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3/4 teaspoon salt 3/4 cup chopped crystallized ginger 1 cup (packed) dark brown sugar 1/2 cup vegetable shortening, room temperature 1/4 cup (1/2 stick) unsalted butter, room temperature 1 large egg 1/4 cup mild-flavored (light) molasses Sugar Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour. Preheat oven to 350F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.) Makes about 30. Bon Appitit March 2000 http://www.epicurious.com/recipes/recipe_views/views/103156 ----------------------------------------------- SEXY SUCCULENT SENSUOUS LEEKS Preheat oven to 400-425F Pick out a a reasonably sized enamel cast iron baking vessel/skillet Choose 6-8 small or medium sized leeks, depending on the size of leeks and pan Cut rooty bottom and green leaves off Make one sharp decisive slit about 2 inches above bottom, down middle of leek, keeping the white part intact Fill bowl with cold water, toss in prepped leeks Treat the water spout like a mini waterfall and wash leeks excitedly so as to remove all the sand hiding in the folds of the leaves Change water a few times, making sure leeks are clean Remove one outer layer of skin Splash a generous helping of pure olive oil in baking vessel Arrange leeks top to bottom, sleep-over style Splash more oil over top being intentional about coating leeks Turn these babies over like logs to saturate them if you wish Toss on a table spoon or two of kosher salt Place in oven with an easily removable lid {I used an aluminum pizza pan} Set first timer for about 20 minutes, give or take a long distance phonecall When timer goes off, remove lid and very gently turn relaxed leeks over to their other side Set second timer for 20 minutes Repeat instruction When leeks are starting to look translucent remove lid and cook for another 10 minutes Img_3049 Olive oil braised leeks keep well in their own oil refrigerated after coming to room temperature. I haven't been able to hold onto them for more than a week, but I am sure they would keep for at least two. The extra oil is great for dressing whatever counterpart you've chosen for the languid leek. Some of my combinations this week have included crepinettes, porcini pasta and farro. After a cold wet winter treat yourself to a simple supple sensuous leek preparation like no other... -------------------------------- Sugar Snap Pea and Mint Salad * 1-1/2 lb. (750 g) sugar snap peas, ends trimmed * 1 tablespoon Champagne vinegar * 1small shallot, minced * 3 tablespoons extra virgin olive oil * salt and freshly ground pepper * 1/4 cup (1/4 oz/7 g) fresh mint leaves, cut into thin strips, plus mint sprigs for garnish Fresh peas and mint are natural partners and are often paired in hot side dishes and soups. This version of the classic combination, featuring spring's sugar snap peas rather than the more traditional garden peas, appeals to the season's celebration of fresh, light flavors. Thin strips of prosciutto can be added for a more robust taste. Serve this versatile salad to open a meal or to accompany a main course of grilled lamb. Have ready a bowl of ice water. Bring a large saucepan three-fourths full of salted water to a boil. Add the sugar snap peas and simmer until bright green and almost tender, 1-1/2 to 2 minutes. Drain immediately and transfer to the ice water to halt the cooking. Let stand for 5 minutes, then drain and set aside. To make the dressing, in a small bowl, whisk together the vinegar, shallot, olive oil and salt and pepper to taste. To serve, place the sugar snap peas and thin strips of mint in a bowl and drizzle with the dressing. Toss to coat the ingredients evenly. Transfer to a serving bowl and garnish with mint sprigs. Serve immediately, arranging the salad attractively on each plate, if desired. Serves 4-6 Spring: Recipes Inspired by Nature's Bounty by Joanne Weir 50 four-color photographs by Penina Time-Life Books; March 1997 $21.95/hardcover ISBN: 0-7835-4606-8