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Our Daily Challenge ... recipe
Cheese and Chives Pastry Twists and Sweet Potato and Cashew dip with a glass of white wine.
If you would like to try making your own I found some recipes on the internet.
www.mygreenaustralia.com/2010/02/best-homemade-dips/
www.sheknows.com/food-and-recipes/articles/803232/puff-pa...
I've gotten into the habit of jotting down random recipes in my journal (Moleskine 3.5 x 5.5 sketchbook). This is particulary important for dishes I make up as I go along (provided they are actually edible) or other dishes (such as the tilapia) about which I have a general idea, but no specific recipe.
Just had two of my recipes published today, and an article, in Edible Boston and The Boston Globe! I am not bragging, just happy! ;-)
Story here on my blog La Tartine Gourmande
INGREDIENTS:
1 cup sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon red food color
Sugar, if desired
DIRECTIONS:
1. In large bowl, beat 1 cup sugar, the butter, milk, vanilla and egg with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well mixed, scraping bowl occasionally.
2. Divide dough in half. To one half of dough, stir or knead in red food color until desired pink color. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
3. Heat oven to 400°F. Work with 1/3 of white dough at a time; keep remaining dough refrigerated. On lightly floured work surface, roll out white dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped canapé or cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with 1/3 of pink dough, keeping remaining pink dough refrigerated.
4. Using floured 1-inch heart-shaped canapé or cookie cutter, cut center from each pink and white cookie. Remove centers; replace each center of cookie with cutout of opposite colored dough. Sprinkle with sugar.
5. Bake 5 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
For a sweet finish, use purchased decorating icing to pipe the initials of your favorite valentines on individual cookies. Let the kids cut dough into shapes for any season or holiday - stars, eggs or flowers - with a corresponding small shape cut in the center of each.
Ingredients
1 lb button mushrooms, stems removed
1 cup olive oil
1/2 cup red wine vinegar
2 garlic cloves, smashed
1/2 onion, finely chopped
3/4 tsp garlic powder
1/4 tsp dried crushed red peppers
1 bay leaf
3 sprigs of rosemary
Instructions
15 cm x 15cm x 2cm
Handmade red gingham bookcloth, red paper, red/white ribbon (on some books only)
5 signatures @ 6 folios
Edition of 10 books with a selection of recipes, hopefully this will be the first edition of a series of cookbooks.
December 2005
Bananas, peanut butter, and cocoa combine to create a rich brownie-like cookie with bursts of creamy banana and chunky peanut. Check out those awesome chunks of banana! Did I mention these were vegan? www.vanesscipes.com/2007/08/21/vanana-cookies-vegan-banan...
more original recipes and food photography at my blog, WRIGHTFOOD: www.mattikaarts.com/blog
pan seared halibut, flageolet beans, kale, sofrito and garlic confit
RECIPE:
Sofrito (adapted from Bouchon Cookbook):
3 large onions - finely diced
3 large tomatoes
1/2 cup olive oil
salt
Put the oil and onions in a medium sized saute pan. Bring up to a low simmer, and add a pinch of salt. Put the pan over a very low heat - just enough for the oil to very gently fizz around the onions, perhaps even less. Let this cook for a couple of hours. Stir every 20 minutes or so, just to make sure no pieces on onion are sticking to the sides of the pan.
Slice the tomatoes in half, and push out all the seeds. Grate these on the large holes of a box grater - cut side to the grater. This will grate in the tomato pulp, but leave the skins in your hand.
After the onions have cooked for a couple of hours in the oil they should be deeply colored. Add in the tomato to the pan, and another pinch of salt. Let this cook for a further 2 hours. Remove from the heat and allow to cool. Store the sofrito, covered in the oil in a fridge.
Garlic Confit:
10 cloves of garlic (or more)
olive oil
Put the garlic cloves in a small saucepan. Pour in enough oil to completely cover the cloves. Cook over a gentle heat for 40 minutes. If the cloves start to brown, the oil is too hot. Allow to cool, then store the garlic in the fridge, covered with its oil.
Flageolet beans:
1 cup flageolet beans
1 onion (cut in half)
5 sprigs of thyme
green ends of 1 leek
1 bay leaf
1 carrot
5 sprigs of parsley
4 tablespoons of sofrito, and some of the sofrito oil
4 cloves garlic confit, crushed
1 anchovy fillet
water
1 handful of kale leaves
3/4lb halibut fillet - cut into two portions
The night before making the dish, soak the flageolet beans in a bowl of water. In a rush? you can use the quick soak method: Put the beans in a saucepan of water. Bring to the boil, then remove from the heat. Let them sit for 1 hour before using.
Preheat oven to 400F
Tie the leek, thyme and parsley together with some kitchen twine. In a large saucepan put the onion, beans, tied up leek/thyme/parsley, bay leaf and carrot. Cover completely with water - make sure the water is a couple of inches about all the beans and veg. Bring to a simmer, and cook for about 40 minutes, until the beans are tender. Skim off any scum that might rise to the surface. Beans can be cooked the day before, and stored in the fridge for use the next day.
Setup a steamer. Personally I like the traditional bamboo steamer - they are large, steam fast, and, er, look rather nice. Steam the kale leaves until just tender. Cool in an ice bath, drain, dry and roughly chop. In a large saute pan add in the sofrito, garlic confit, and a couple of tablespoons of the sofrito oil. Heat gently over a medium flame until hot. Add in the anchovy fillet, and mix until amalgamated with the sofrito. Add in the beans. Cover the pan, and let this cook for about 15 minutes, until the beans are hot, and have taken on the flavor from the sofrito mixture.
Whilst the beans are cooking here, heat up a non-stick pan over a high heat, and add a tablespoon of olive oil. Put the halibut in flesh side down, and sear until nicely golden brown - about 6 minutes. Transfer to a roasting pan, and finish cooking in the oven - another 5 minutes or so. The fish is done when it is flaky, and just opaque all the way the through.
To finish the dish add the kale into the bean mixture. Gently mix to heat through the kale. Spoon this mixture onto two plates. Drissle with any of the oil left in the pan, or a teaspoon or so of the sofrito oil. Top with the pan roasted halibut.
Serve immediately.
I haven't eaten the powdered boxed stuff since I was in college. The homemade version is really easy and tastes so much better!
Baked Macaroni and Cheese Recipe
1) Cook and drain an 8 ounce box of elbow macaroni. Pour the cooked noodles into a large casserole dish that has been sprayed with nonstick cooking spray. Set aside.
2) In a large saucepan, melt 2 Tablespoons of butter. Mix in 2 Tablespoons of cornstarch, 1 teaspoon salt, 1 teaspoon dried mustard and 1/4 teaspoon black pepper. Let it cook for just a couple minutes, then stir in 2 cups of milk.
3) Stirring constantly, bring the milk mixture slowly to a boil over medium heat. Let it gently boil for a few minutes until it's thick and creamy.
4) Remove the saucepan from the heat and stir in 12 ounces of grated sharp cheddar (you can use many different kinds of cheese - lots of times I'll use multiple types of cheese in one batch) Once the cheese and white sauce are evenly mixed, pour the sauce over the macaroni. Stir it, so everything is evenly dispersed. Set aside.
5) In a small saucepan, melt 2-4 Tablespoons of butter. Once it's melted, stir in a few tablespoons of seasoned dry breadcrumbs. It should form a crumbly texture.
6) Sprinkle the buttered breadcrumbs over the top of the casserole and bake it (uncovered) at 350 degrees for 25 minutes.
This chocolate cake recipe is delicious. We love a buttery and dense pound cake, but we thought a chocolate version would be even better so we folded lots of dark cocoa into the batter to give it a deep chocolate flavor. After the cake is baked and cooled, it’s drizzled with a chocolate glaze made from semisweet chocolate, cream, and a bit of corn syrup to keep the glaze gooey and shiny. This moist, rich, yet lightly textured cake makes a great hostess gift or is right at home on a holiday dessert table.
Most of you reading this could teach me a thing or two about making cookies, but over time I have had many questions about how I make sugar cookies. So here is the recipe I use and a few tips too.
TheAllrecipes.com (Hard Boiled Eggs Recipe) – In fact, all ingredients around the world are healthy. They become unhealthy since people cook those foods unhealthily. If you want to stay healthy, you need to know healthy recipes to cook those healthy ingredients. One of many healthy ingredients y...
I got this recipe from the wonderful Molly Breslin. Baking challah, or any bread, from scratch isn't difficult, it just takes some time. Most of that time is spent waiting for the dough to rise. I like baking on Sundays, and I use the rising periods for short bouts of studying.
Shosh's Challah (2 loaves)
5 1/2 - 6 c. flour
1 T dry yeast
1/2 c. sugar
1 1/4 t salt
6 T vegetable oil
1 1/2 c water plus 2 t
1 egg
1. In a small bowl (#1), put yeast, 1 T sugar, 1/4 c water. Mix and
let it stand for 10 minutes or until it bubbles.
2. In bowl #2 put all dry ingredients: flour, salt, sugar; mix them well.
3. In bowl #3 put all wet ingredients: water, oil, egg, and the yeast mixture after it's bubbled; mix them well.
4. Mix everything together to make the dough. If the dough is too sticky, add a little flour until you can handle it. Use your hands to mix and press the mixture until it forms a ball of dough.
5. Cover with a towel, and let the dough stand in a warm place for an hour or an hour and a half until it doubles in size.
6. Punch the dough to let out the air bubbles (this is the fun part!).
7. Let stand for 10 minutes.
8. For traditional-style challah, separate dough into six even
pieces, roll each piece into a snake either between your hands or on
the table, and make two braids. Turn the ends under so they look
pretty. You may need to keep a little flour out to keep them from
getting too sticky. Or, weave them into any design you like. Place
them on greased and floured cookie sheets.
9. Beat one egg in a small bowl. Brush both braids with egg. Let them stand half an hour, and then
brush with egg again. If you
like, sprinkle with poppy or sesame seeds after the second egg wash.
10. Let rise for an hour or an hour and a half until the loaves double in size. Be patient!
11. Heat oven to 375F.
12. Bake for 22-26 minutes or until the tops turn golden.
13. Eat all at once because it's so yummy that you can't stop yourself.
INGREDIENTS:
Cake:
2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
Chocolate Glaze:
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water
DIRECTIONS:
1. Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
2. In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
3. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.
Rasgulla recipe, a spongy and delicious milk-based sweet originating from West Bengal. Rasgulla is a popular sweet made during Diwali festival.
see my full recipe: www.hungryforever.com/recipe/easy-rasgulla-recipe/
Here is a basic sponge recipe, which uses eggs. Its softness, and the rich flavour of vanilla are very enjoyable, and you will find this sponge suitable for plenty of marvelous creations. www.hungryforever.com/recipe/plain-sponge-cake-recipe/
just added recipe cards with a built in shopping list to my site. the best of the squirrels (the one with the measuring cup) is covered up in this photo! oops.
Who is Gumpy? The smartest man I ever knew... my grampa! This recipe was shared from FitLifeTV. Drew Canole named it after the smartest man in his life .... so I followed but added to the story by including my grandfather. (And added black pepper to increase the absorption of turmeric) What does it do? With regular use (one ounce in the morning) I can report that it reduces pain and inflammation, makes my skin smoother, hair shinier, boost of energy... and the spicy delicious tonic does your immune system a great favor. Please share and enjoy.
INGREDIENTS:
1/2 cup instant nonfat dry milk
1/4 cup vanilla-flavored instant creamer (dry)
3 tablespoons powdered sugar
1/4 cup unsweetened instant tea (dry)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
DIRECTIONS:
1. In small bowl, mix dry milk, creamer and powdered sugar. In another small bowl, mix all remaining ingredients. Spoon milk and tea mixtures alternately into 8-ounce jar, packing lightly.
2. Include these directions on package: For each serving, place 1/4 cup Chai Mix in cup. Fill with 8 ounces very hot water. For creamier chai, use half milk and half water. Makes 4 servings.
No one realized that they've had tofu for dessert :). We made a non-traditional Thanksgiving dessert ~ a crustless no bake chocolate tofu cheesecake.
Topped with fresh raspberries and shaved chocolate.
Here's the recipe:
1 packet unflavored gelatine
1 1/4lb silken (soft) tofu
8 oz soy cream cheese
4 oz caster (superfine) sugar
2 tsp vanilla extract
8 oz Bakers Dark Chocolate, melted and cooled
8 oz fresh strawberries or raspberries
1. Grease a 9" springform pan and line the base with parchment paper.
2. Melt the chocolate over a double boiler (place a heat-proof bowl set over a pan of simmering water). Once chocolate is melted, set aside and cool.
3. Sprinkle the gelatine over 1/4 cup warm water in a small bowl, leave until the gelatine is spongy - DO NOT STIR. Bring a small saucepan of water to a boil, remove from heat and place the bowl with gelatine in the pan. The water should come halfway up the side of the bowl. Now stir the gelatine until clear and dissolved.
4. Place the tofu, soy cream cheese, sugar, extract, melted chocolate and gelatine in a food processor or blender and blend until smooth. Pour the filling into the prepared pan and refrigerate for a minimum of 6 hours or overnight until set.
5. Garnish with fresh berries and shaved chocolate.
Enjoy!
Pumpkin buns (hot cross buns style)
I'll try to translate my recipe and to convert scales.
650g (about 4&1/2cups) manitoba flour
1&1/2 pumpkin puree
4 tablespoons sugar
1&1/2 package dry yeast (about 3 teaspoons)
60 ml (about 1/4 cup) warm water
120ml (about 1/2 cup) milk
60g (about 1/4 cup) butter, melted
1/4 teaspoons salt
1/4 teaspoon vanilla extract
Prepare the puree: Cut the pumpkin in half lengthwise, discarding seeds and membranes. Place pumpkin halves, cut sides down, in a baking dish, and add 1/4 cup water to the dish. Cover with heavy-duty plastic wrap, and vent. Microwave at high 10 minutes (or about 5 minutes per pound) until pumpkin is tender when pierced with a fork. Cool slightly, and scoop out filling; whip to obtain purèe.
Combine all ingredients in a large bowl (except flour, raisins and yeast) and mix; sift in flour and yeast and beat with a mixer at medium speed until smooth, add flour if it's sticky. Turn dough out onto a floured surface, stir in raisins and knead until smooth and elastic (about 10 minutes).
Place the dough in a large bowl, cover and let rise in a warm place until doubled in size (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
Turn dough onto floured surface, push and fold it to reduce air inside the dough;divide into 20 portions, knead into balls. Place buns in greased cake pan (about 25x 35 cm or 10x14 inch) and stand in a warm place about 45' or until dough has risen to top of pan.
If you want to make crosses on the buns prepare a flour paste with 75g flour ( about 1/2 cup), 1 tablespoon sugar and 80ml water (about 1/3 cup); place the paste into piping bag fitted with small plain tube, pipe crosses onto buns (previous photo).
Bake in moderately hot oven (180°C) for about 15-20 minutes.
Turn buns onto wire rack and brush with warmed sieved apricot jam.
INGREDIENTS:
Potatoes:
1 1/2 cups half-and-half
1 1/3 cups boiling water
1/4 cup butter, melted
1 box (6.3 oz) Betty Crocker® sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
1/4 cup packed brown sugar
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans
DIRECTIONS:
1. Heat oven to 350°F. In 1 1/2-quart casserole, mix half-and-half, boiling water and melted butter. Add contents of 2 pouches potatoes with seasoning (from potatoes box) and remaining potatoes ingredients; stir well.
2. In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
3. Bake uncovered 30 minutes or until topping is golden.
I didn't actually cook this, my husband did. But he knows how I like it. Bloody.
To cook:
Let meat sit on the counter and reach room temp. Rinse, pat as dry as you can with paper towels, salt on one side.
Heat the grill. We have a gas grill with three burners, so we turn them all on and let the whole thing get very hot. Lightly oil surface of the grill, turn off middle burner, and throw the steak on, salted side down. Sear 1min-3 mins, hood closed, depending on how thick the steak is and how burnt you like it. Salt raw side, turn off a different burner, and flip onto that side. Turn on the burner in the center again. Close hood, let it go 3-7 mins, again depending on how thick the steak is. Cook longer for medium and well done steaks, but in my humble opinion, you're just ruining good meat if you're not licking bloody juices off your plate by the end of it all.
Very important: LET THE STEAK REST FOR AT LEAST FIVE MINUTES AFTER TAKING IT OFF THE HEAT. Why ruin that perfectly cooked meat by cutting into it prematurely? Let the juices settle. I know you want to dig right in, but it will be worth it, I promise.
By the way, when we cook this inside, we do it this way:
Put cast iron skillet in oven. Heat oven to 500 degrees F. When it gets there, turn a range burner on full blast, take the skillet out of the oven (please use oven mitts) and onto the burner. If it's not smoking, heat the sucker til it is. Prep the meat as above, and sear both sides similarly. Timing may differ, and I've found it actually depends on your stove and equipment, so it takes some practice to nail it. After you've flipped the steak and the 2nd side is seared, stick the whole thing back into the oven for maybe four minutes (again, depends on how you like it). Again, let it rest before eating.
Another speed bento that took five minutes to put together. Recipe and tutorial for the faux latke made from leftover potato salad here. The faux latkes can be frozen after they're fried to have on hand for maximum speed when packing lunch -- just drop one frozen into your lunch and let it defrost naturally.
Mac and cheese was my favorite food when I was a kid. It may still be. This recipe originated (in my life) with my grandma, and was known as "Grandma-Mac," mostly to differentiate it from its popular cousin "Kraft Mac." My dad makes a mean "Daddy-Mac," and ever since I've learned how to make it, it's been "Ruthie-Mac" all the way.
To make 2 reasonable servings or one serving large enough to make yourself want to barf (my personal preference), cook 1 cup of dry macaroni noodles in salted boiling water on the stovetop until al dente.
In another saucepan, melt 1 tablespoon of butter, then whisk in 2 tablespoons of flour and let the mixture cook over medium heat for 2-3 minutes. Add 3/4 cup milk. Heat the mixture until it just starts to simmer, then stir with a whisk to make sure flour and butter get properly mixed in with the milk. Within a minute or two of simmering, the white sauce will thicken. Remove the sauce from the heat and stir in 2/3 cup sharp cheddar cheese.
Mix the cooked noodles with the sauce, top with copious amounts of fresh ground black pepper, and eat in front of the TV, preferably watching Melrose Place.
This recipe scales well to feed a large groups. Make sure to undercook the pasta a little bit, because it will soften some more after you drain it, and you don't want it to be all mushy.