A reinterpreation of the original Grand Marinier liqueur It is a mix of 20 different cognacs only 2000 bottles at 800 $ each :) it will be in stores in september 2011 ...
Showing posts with label Today's Menu. Show all posts
Showing posts with label Today's Menu. Show all posts
Monday, August 29, 2011
Friday, August 5, 2011
Wednesday, August 3, 2011
Wednesday, July 27, 2011
Friday, June 17, 2011
Today's menu
BREAKFAST :
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APPETIZER :
Thin-Crust White Pizzaadapted from Cook's Illustrated, Jan 2011
Dough
Add the oil and salt to the dough and process until a smooth, satiny ball forms that clears the sides of the workbowl, about 30-60 seconds. Turn the dough out onto a lightly oiled work surface, and knead briefly. Pat the dough into a ball and transfer to a a lightly oiled bowl. Cover with plastic wrap and refrigerate at least 24 hours, or up to 3 days.
For the sauce: Whisk all the ingredients together in a medium bowl. Set aside.
To bake the pizza: Remove the dough from the refrigerator and divide in half. Smooth it into a smooth, tight, bowl, and cover with lightly-oiled plastic wrap. Allow to sit at room temperature for about 1 hour. Return the other half to the refrigerator.
Preheat the oven to 500 degrees, and adjust the oven rack to the second-highest position. Place the pizza stone on the rack and heat for at least 30 minutes.
Coat the dough with flour and flatten into a 8-inch disk, leaving a 1-inch border around the edges that it slighly thicker than the center. Transfer to a large square of parchment paper that is lightly sprinkled with cornmeal. Lifting the edge, use your knuckles and the back of your hand to pull and stretch the dough into a 13-inch circle, turning the dough a quarter of a turn as you stretch. Use a rolling pin if necessary.
Brush the outer edge of the dough with olive oil. Use a spatula to spread the white sauce over the dough, leaving a 1/4-inch border around the outside. Sprinkle the Pecorino cheese over the white sauce, followed by the mozzarella. Using a 1/2-teaspoon measuring spoon, drop the ricotta over the mozzarella.
Transfer the pizza (on the parchment) to the heated pizza stone, and bake 10-12 minutes, or until the cheese is melted, browned, and bubbly, rotating the pizza halfway through. Remove the pizza and sprinkle with the reserved scallions. Allow to cool 5-10 minutes before serving.
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LUNCH :
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3 tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar
For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.
Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.
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DINNER :
Ham and Cheddar Pretzel Bites with Jalapeno Mustardmakes about 4 dozen
Add 2 1/2 cups of the flour and the milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface, and gently knead a few times, forming a smooth ball.
Brush the inside of a clean bowl with olive oil. Transfer the dough to the bowl, and cover tightly with plastic wrap. Allow to rise in a draft free, warm room for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll dough and stretch into a 12-inch long rope. Flatten and arrange so the long side is facing you. Use the rolling pin or your hands to form a 12x4 inch rectangle. Gently press 1/4 of the ham and cheddar into the bottom third of the dough, and roll as tightly as possible to form a rope. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of dough.
Let rest, uncovered, at room temperature, for 30 minutes. Meanwhile, preheat oven to 400.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer
Cook pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes. The cheese might ooze out, but that's okay.
Brush warm pretzel bites with melted butter, and sprinkle with salt.
To make the jalapeno mustard, pulse the jalapenos in a food processor until finely ground. Add the honey and mustard, and process until evenly mixed.
Serve pretzels warm or at room temperature.
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Cranberry Orange Scones4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling
2 Tbsp baking powder
2 teaspoons kosher salt
2 Tbsp orange zest
3/4 pound (3 sticks) cold, unsalted butter, diced
4 large eggs, lightly beaten
1 cup cold heavy cream
1/2 cup dried cranberries
1 egg beaten with 2 Tablespoons water, for egg wash
1/2 cup plus 2 Tbsp confectioners sugar
4 tsp freshly squeezed orange juice
Preheat oven to 400 degrees line baking sheets with parchement paper. In the bowl of an electrice stand mixer fitted with the paddle attachment, mix 4 cups of flour, 1/3 cup sugar, the baking powder, salt, and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the four and butter mixture. Mix until just blended. The dough will look lumpy!
Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1-inch thick. You should see small bits of butter in the dough. Keep moving the dough onthe floured board so it doesn't stick. Flour a 3-inch round cutter and cut circles of dough. Place the scones on the prepared baking sheet. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops with the egg wash, sprinkle with granulated sugar, and bake for 20-25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
APPETIZER :
Thin-Crust White Pizzaadapted from Cook's Illustrated, Jan 2011
Dough
- 3 cups (16 1/2 oz) bread flour, plus more for work surface
- 2 tsp sugar
- 1/3 tsp instant yeast
- 1 1/3 cups ice water
- 1 Tbs olive oil
- 1 1/2 tsp salt
- 1/2 cup whole-milk ricotta
- 2 Tbs olive oil
- 2 Tbs heavy cream
- 1/2 large egg yolk
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- pinch cayenne pepper
- pinch nutmeg
- 1 tsp minced fresh oregano
- 1/2 tsp minced fresh thyme leaves
- 1 scallion, minced, plus more for garnish
- 1/4 cup whole-milk ricotta cheese
- 1 cup shredded whole milk mozzarella
- 1/4 cup finely shredded Pecorino-Romano cheese
Add the oil and salt to the dough and process until a smooth, satiny ball forms that clears the sides of the workbowl, about 30-60 seconds. Turn the dough out onto a lightly oiled work surface, and knead briefly. Pat the dough into a ball and transfer to a a lightly oiled bowl. Cover with plastic wrap and refrigerate at least 24 hours, or up to 3 days.
For the sauce: Whisk all the ingredients together in a medium bowl. Set aside.
To bake the pizza: Remove the dough from the refrigerator and divide in half. Smooth it into a smooth, tight, bowl, and cover with lightly-oiled plastic wrap. Allow to sit at room temperature for about 1 hour. Return the other half to the refrigerator.
Preheat the oven to 500 degrees, and adjust the oven rack to the second-highest position. Place the pizza stone on the rack and heat for at least 30 minutes.
Coat the dough with flour and flatten into a 8-inch disk, leaving a 1-inch border around the edges that it slighly thicker than the center. Transfer to a large square of parchment paper that is lightly sprinkled with cornmeal. Lifting the edge, use your knuckles and the back of your hand to pull and stretch the dough into a 13-inch circle, turning the dough a quarter of a turn as you stretch. Use a rolling pin if necessary.
Brush the outer edge of the dough with olive oil. Use a spatula to spread the white sauce over the dough, leaving a 1/4-inch border around the outside. Sprinkle the Pecorino cheese over the white sauce, followed by the mozzarella. Using a 1/2-teaspoon measuring spoon, drop the ricotta over the mozzarella.
Transfer the pizza (on the parchment) to the heated pizza stone, and bake 10-12 minutes, or until the cheese is melted, browned, and bubbly, rotating the pizza halfway through. Remove the pizza and sprinkle with the reserved scallions. Allow to cool 5-10 minutes before serving.
LUNCH :
Fillet steak royale
ingredients
serves 4
4 fillet steaks, about 175 g (6 oz) each
4 tbsp olive oil
1 onion, finely chopped
175 g (6 oz) button mushrooms, sliced
200 ml (7 fl oz) white wine
150 ml (5 fl oz) double cream
2 tsp French mustard
2 tbsp chopped fresh tarragon
1 clove garlic, crushed
salt and pepper
tarragon sprigs, to garnish (optional)
4 tbsp olive oil
1 onion, finely chopped
175 g (6 oz) button mushrooms, sliced
200 ml (7 fl oz) white wine
150 ml (5 fl oz) double cream
2 tsp French mustard
2 tbsp chopped fresh tarragon
1 clove garlic, crushed
salt and pepper
tarragon sprigs, to garnish (optional)
method
1. Flatten steaks with your fist or with a meat mallet.
2. Heat 2 tbsp oil in a frying pan and fry steaks, turning regularly, according to taste.
3. Meanwhile, heat oil in another frying pan and saute onion for 3 mins.
4. Add mushrooms and cook for a further 2 mins. Add wine and simmer for 5 mins.
5. Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.
6. Serve steaks on a bed of mushroom sauce, garnished with tarragon sprigs, if liked.
Follow this guide for perfectly cooked steaks:
Rare: 4 mins Medium: 6 mins Well done: 8 mins
2. Heat 2 tbsp oil in a frying pan and fry steaks, turning regularly, according to taste.
3. Meanwhile, heat oil in another frying pan and saute onion for 3 mins.
4. Add mushrooms and cook for a further 2 mins. Add wine and simmer for 5 mins.
5. Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.
6. Serve steaks on a bed of mushroom sauce, garnished with tarragon sprigs, if liked.
Follow this guide for perfectly cooked steaks:
Rare: 4 mins Medium: 6 mins Well done: 8 mins
DESSERT :
FONDANT AU CHOCOLAT
serves 6 3 tablespoons unsalted butter
6 ounces semisweet chocolate
1 pinch salt
1 tablespoon unsweetened cocoa
2 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 teaspoon cornstarch
2 teaspoons sugar
For the cream:
1/2 cup heavy cream 1 teaspoon confectioners' sugar 1 teaspoon instant vanilla pudding 1 teaspoon vanilla.
Preheat oven at 400 degrees. Melt the butter in a pot. Add chocolate, salt, cocoa and egg yolks, and mix until smooth. Set aside.
Butter 6 ramequins, 3 inches in diameter. Whip the egg whites with the cream of tartar. Gradually add the cornstarch and sugar. Continue beating until the whites are firm. Fold into the chocolate mixture. Spoon into the prepared molds.
Bake for 6 to 8 minutes.
Top should be firm. Remove from heat and unmold immediately on the center of serving plates. Whip the cream with the sugar, vanilla pudding and vanilla. Pipe a star of whipped cream on each warm cake.
DINNER :
Ham and Cheddar Pretzel Bites with Jalapeno Mustardmakes about 4 dozen
- 1 1/2 teaspoons active dry yeast
- 2 Tablespoons plus 1 tsp packed brown sugar, divided
- 1/4 cup warm water (110-115 degrees F)
- 1 cup warm milk (110-115 degrees F)
- 2 1/2-3 cups all-purpose flour
- 1/2 cup finely chopped ham (3 ounces)
- 1/2 cup finely chopped sharp Cheddar
- 6 cups water
- 4 tsp baking soda
- 1/2 cup dijon mustard
- 2 Tablespoons chopped jalapenos
- 1/4 cup mild honey
- 1/2 stick unsalted butter, melted
- 1-2 Tablespoons coarse salt
Add 2 1/2 cups of the flour and the milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface, and gently knead a few times, forming a smooth ball.
Brush the inside of a clean bowl with olive oil. Transfer the dough to the bowl, and cover tightly with plastic wrap. Allow to rise in a draft free, warm room for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll dough and stretch into a 12-inch long rope. Flatten and arrange so the long side is facing you. Use the rolling pin or your hands to form a 12x4 inch rectangle. Gently press 1/4 of the ham and cheddar into the bottom third of the dough, and roll as tightly as possible to form a rope. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of dough.
Let rest, uncovered, at room temperature, for 30 minutes. Meanwhile, preheat oven to 400.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer
Cook pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes. The cheese might ooze out, but that's okay.
Brush warm pretzel bites with melted butter, and sprinkle with salt.
To make the jalapeno mustard, pulse the jalapenos in a food processor until finely ground. Add the honey and mustard, and process until evenly mixed.
Serve pretzels warm or at room temperature.
Wednesday, June 15, 2011
Today's Menu ...
BREAKFAST :
Matcha-Macaron Ice Cream Sandwiches
SALAD :
Baby Potato Salad with Radishes and Celery
LUNCH :
Creamy Baked Chicken Taquitosadapted from Pennies on a Platter, originally from Our Best Bites
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.
Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.
**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw first).
DESSERT :
Goat Cheese Tarts
Source: On Cooking 5th Edition
Yield 12 tarts
4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)
1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)
DINNER :
Goat Cheese Tarts
Source: On Cooking 5th Edition
Yield 12 tarts
4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)
1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)
Matcha-Macaron Ice Cream Sandwiches
- 2 cup plus 2 tablespoons ground almonds (2 1/2 ounces); see Note
- 1 1/2 teaspoons matcha powder (instant green tea powder); see Note
- 3/4 cup confectioners' sugar
- 4 large egg whites
- 1/8 teaspoon pure almond extract
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 pint green tea ice cream
- 1 pint vanilla ice cream
- Preheat the oven to 275° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. In a food processor, combine the ground almonds with the matcha powder and confectioners' sugar and process until fine. Add 2 of the egg whites and the almond extract and process to a paste. Scrape the paste into a large bowl.
- In a small saucepan, combine the granulated sugar with the water and cook over moderately high heat until the syrup reaches 225° (soft ball stage) on a candy thermometer. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the remaining 2 egg whites until soft peaks form. With the machine at medium-high speed, gradually drizzle in the hot sugar syrup and beat the meringue until it is stiff, glossy and just warm to the touch, about 4 minutes. Using a large rubber spatula, fold the meringue into the matcha-almond paste until no streaks remain.
- Spoon the meringue into a pastry bag fitted with a 3/4-inch round tip. Pipe about ten 2 1/2-inch rounds of the meringue onto each of the prepared baking sheets. Using a moistened fingertip, carefully smooth the tops. Let the macarons stand uncovered for 15 to 20 minutes; this will make the surfaces shiny and crisp.
- Bake the macarons for 30 minutes, until the tops and bottoms are dry and crisp; shift the baking sheets from top to bottom and front to back halfway through baking. Prop the oven door open several inches and let the macarons cool completely.
- Working in batches, scoop 10 scant 2-tablespoon mounds of each ice cream onto a sheet of wax paper. Using a spatula, lightly flatten the ice cream and sandwich a scoop each of vanilla and green tea ice cream between 2 macarons; press very lightly to close. Serve right away.
Make Ahead The macarons can be stored in an airtight container for up to 5 days. The sandwiches can be frozen for up to 3 days; thaw slightly before serving. Notes You can buy ground almonds at natural markets. Green tea powder (also known as matcha) is available at specialty food shops and Asian markets.
APPETIZER :
Wild Mushroom and Burrata Bruschetta
- pound shiitake mushrooms, stems discarded and caps quartered
- 1 pound cremini mushrooms, quartered
- 2 garlic cloves, minced
- 1 1/2 teaspoons chopped rosemary
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
- 1 pound burrata cheese, cut into 16 slices
- In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.
- Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.
- Top the toasts with the mushrooms. Top each with a slice of burrata and serve.
SALAD :
Baby Potato Salad with Radishes and Celery
- 3 pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
- 1 cup extra-virgin olive oil 1/4 cup
- Champagne vinegar
- Kosher salt and freshly ground black pepper
- 2 celery hearts, thinly sliced (about 4 cups)
- 2 bunches radishes, thinly sliced
- 8 small scallions, white and light green parts only, thinly sliced (1 cup)
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Slice the potatoes 1/2 inch thick.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Gently fold in the potatoes and celery. Let stand at room temperature until cool, about 30 minutes. Just before serving, fold in the radishes and scallions and season with salt and pepper.
Make Ahead The potato salad without the radishes and scallions can be refrigerated overnight. Bring to room temperature before adding the radishes and scallions.
LUNCH :
Creamy Baked Chicken Taquitosadapted from Pennies on a Platter, originally from Our Best Bites
- 3 oz cream cheese, softened (reduced fat is fine)
- 1/3 cup salsa verde
- juice of 1/2 a lime
- 1 tsp chile powder
- 1/2 tsp ground cumin
- pinch cayenne pepper
- 1/2 tsp onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 3 Tbs chopped scallions
- 2 cups cooked and shredded chicken *
- 1/2 cup shredded extra sharp cheddar cheese
- 1/2 cup shredded Pepperjack cheese
- 8-12 (6-inch) corn tortillas
- kosher salt and freshly ground black pepper
- cooking spray
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.
Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.
**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw first).
DESSERT :
Goat Cheese Tarts
Source: On Cooking 5th Edition
Yield 12 tarts
4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)
1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)
DINNER :
Goat Cheese Tarts
Source: On Cooking 5th Edition
Yield 12 tarts
4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)
1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)
Tuesday, June 14, 2011
Today's Menu ...
BREAKFAST :
Bagels
SALAD :
APPETIZER:
Guacamole
LUNCH:
Baby Ribs
DINNER :
Baked Potato skins
Bagels
Ingredients
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 1/2 teaspoons salt
- 2 tablespoons white sugar
- 3 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 3 quarts boiling water
- 3 tablespoons white sugar
- 1 tablespoon cornmeal
- 1 egg white
- 3 tablespoons poppy seeds
Directions
- Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
- When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
- Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
- Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
- Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
SALAD :
Ingredients
- 4 medium beets - scrubbed, trimmed and cut in half
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10 ounce) package mixed baby salad greens
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
Directions
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Guacamole
Ingredients
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Directions
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Baby Ribs
Ingredients
- 2 pounds pork baby back ribs
- 1 (18 ounce) bottle barbecue sauce
Directions
- Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
DESSERT :
APPLE PIE
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
Directions
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Baked Potato skins
Ingredients
- 4 large baking potatoes, baked
- 3 tablespoons vegetable oil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 8 bacon strips, cooked and crumbled
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup sour cream
- 4 green onions, sliced
Directions
- Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
Friday, June 10, 2011
Today's menu ...
LEBANESEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE Today
is the way we must regularly stop whatever it is we are doing
and devote our attention to eating.
~Luciano Pavarotti and William Wright, Pavarotti
BREAKFAST :
KAAK WITH CHEESE and a cup of green tea ...
U get the Kaak empty you stuff it with any cheese of your choice and than you prepare your cup of tea the way u like and here you go the easiest brekfast ever :)
APPETIZER :
MAN2OUCHEH
Pastry:
1 1/4 cups bread flour
1/2 cup butter or other shortening
1 tsp. salt
1/2 cup cold water
1 1/4 cups bread flour
1/2 cup butter or other shortening
1 tsp. salt
1/2 cup cold water
You mix it till it's hard and than u bake put on it the zaatar and sesame
serve with cucumber, tomatoes, mint, carrots, olives ...
SALAD :
Serves 8
Total time
Ready in 1½ plus up to 24 hours marinating time
Ingredients
2 tbsp soy sauce
1 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
8 garlic cloves , peeled, 4 crushed, 4 left whole
1 beef fillet , about 1.75kg
10 small shallots , peeled
a small bunch rosemary , stems removed
350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large
Method
1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.
2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.
3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.
Nutrition per serving
431 kcalories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g
LUNCH :
Roast Fillet of Beef
Total time
Ready in 1½ plus up to 24 hours marinating time
Ingredients
2 tbsp soy sauce
1 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
8 garlic cloves , peeled, 4 crushed, 4 left whole
1 beef fillet , about 1.75kg
10 small shallots , peeled
a small bunch rosemary , stems removed
350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large
Method
1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.
2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.
3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.
Nutrition per serving
DESSERT :
Middle eastern rosewater cakes recipe
Ingredients
1 cup (250ml) canola oil
1 1/2 cups (330g) caster sugar
2 eggs
1 cup (280g) natural yoghurt
2 cups (300g) self-raising fl our, sifted
2 tbs rosewater*
1 cup (150g) icing sugar, sifted
1-2 drops pink food colouring
Dried edible rosebuds* (optional), to decorate
Method
1. Preheat oven to 180°C. Grease and fl our eight 1-cup (250ml) decorative moulds (non-stick friand pans are ideal).
2. Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yoghurt, followed by flour, then stir in half the rosewater.
3. Divide the mixture among moulds. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool slightly in moulds, then turn out onto a rack to cool completely.
4. For icing, place icing sugar in a bowl with remaining rosewater and colouring.
5. Use a wooden spoon to gradually stir in enough warm water (about 2-3 tsp), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using.
DINNER:
Cook Time: 38 min
Level: Easy
Yield: 4
Directions
Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.
Thursday, June 9, 2011
Today's Menu ...
No man in the world has more courage than the man who can stop after eating one peanut. ~Channing Pollock ;)
Peanut Butter Crunch French Toast
Serves 1French Bread sliced 1/2-inch thick
1 to 2 tablespoons peanut butter
1 egg, beaten
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
1 cup cornflakes, crushed
1 tablespoon butter
real maple syrup
fresh fruit
Spread peanutbutter on one side of bread.
Combine in a pie plate egg, heavy cream and vanilla extract. Put cornflakes in another pie plate. Dip both sides of French bread in egg mixture then coat the peanutbutter side with cornflakes pressing to adhere.
Melt 1 tablespoon butter in a skillet over medium heat, saute French bread on both sides until toasted. Serve buttered with real maple syrup and fresh fruit.
SALAD
Watermelon Salad with Mint and Lime
- cups seedless watermelon chunks (1 inch), from a 6-pound melon
- 1/4 cup fresh lime juice
- Pinch of cayenne pepper
- 1/2 cup mint leaves, torn
- Salt
Make Ahead The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.
APPETIZER:
Yummy Cheese Ball
Ingredients
- 1 pound bacon
- 2 (8 ounce) packages cream cheese, softened
- 3 tablespoons mayonnaise
- 1 green onion, chopped
- 1 cup chopped pecans
Directions
- In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces.
- In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.
- Before serving, roll the cheese balls in the chopped pecans.
LUNCH:
ANGEL CHICKEN PASTA
Ingredients
- 6 skinless, boneless chicken breast halves
- 1/4 cup butter
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1/2 cup white wine
- 1 (10.75 ounce) can condensed golden mushroom soup
- 4 ounces cream cheese with chives
- 1 pound angel hair pasta
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
- Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
DESSERT
Blueberry Pound Cake Crisp
Filling
- 6 pints blueberries (3 pounds)
- 2 tablespoons fresh lemon juice
- 3/4 cup sugar
- 2 tablespoons cornstarch
Topping
- 1 plain pound cake (about 12 ounces), cut into 1-inch cubes
- 6 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon finely grated lemon zest
- MAKE THE FILLING: In a bowl, toss the blueberries with the lemon juice, sugar and cornstarch and let stand for 10 minutes.
- MEANWHILE, MAKE THE TOPPING: Preheat the oven to 375°. Spread the pound cake cubes on a baking sheet and toast in the oven for 10 minutes. Let cool, then toss the cubes with the butter, sugar and lemon zest.
- Spread the filling in a 9-by-13-inch baking dish. Arrange the pound cake cubes on top. Cover the dish lightly with foil and bake in the center of the oven for 30 minutes, until the fruit is beginning to bubble. Remove the foil and bake for 20 minutes longer, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
DINNER
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
- 1 packed cup basil leaves
- 1 large garlic clove, coarsely chopped
- 1/2 teaspoon hot smoked paprika
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Salt
- One 8-ounce zucchini, cut into 4 lengthwise slices
- 4 English muffins, preferably Bays, split
- 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices
- In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.
- Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.
- Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they're crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve right away.
Tuesday, June 7, 2011
Today's menu ...
There is no love sincerer than the love of food.George Bernard Shaw
LUNCH MAIN DISH
Red Pepper-Salmon Pasta
BREAKFAST
Banana Bowl and Coffee
Banana's , almond, coconut and cereals ...
Ur cup of coffee your way ...
APPETIZER
Avocado Toast Recipe
(serves 1)
1/4 ripe avocado
1 slice 100% whole grain toast
salt to taste
Spread avocado on toast. Salt to taste and enjoy!
150 calories, 8.3 g fat, 15.9 g carbohydrates, 2.5 g protein, 6.3 g fiber, 136 mg sodium, 4 PointsPlus
SALAD
Barbecued Spiced Shrimp with Tomato Salad
- 1/3 cup packed basil leaves, plus extra leaves for garnish
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 1/4 teaspoons sweet smoked paprika
- 1 1/2 teaspoons pure ancho chile powder
- 1 1/2 teaspoons light brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 24 jumbo shrimp, shelled and deveined
- 2 tablespoons canola oil
- 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
- 1 small red onion, halved and thinly sliced
- In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth. Season the oil with salt and black pepper.
- Light a grill or preheat a grill pan. In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brush the shrimp with the canola oil and season all over with the spice mixture. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
- Arrange the tomato and onion slices on a platter and drizzle with the basil oil. Top with the shrimp, garnish with the remaining basil leaves and serve.
Make Ahead The basil oil can be refrigerated overnight. Bring to room temperature before serving.
LUNCH MAIN DISH
Red Pepper-Salmon Pasta
Ingredients
- 4 (4 ounce) fillets salmon
- 2 tablespoons lemon juice
- 1/2 cup roasted red bell peppers
- 1/3 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 teaspoons minced jalapeno peppers
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 cup chicken broth
- 1 (8 ounce) package angel hair pasta
Directions
- In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
- Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
- Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
- Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
- Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.
DESSERT
Meringues with clotted cream and strawberries
Ingredients
- 350g/12oz caster sugar
- 300ml/½ pint clotted cream
- 900g/2lb fresh small strawberries
Preparation method
- Preheat the oven to 150C/300F/Gas 2.
- Put the egg whites into a large clean bowl and add 110g/4oz of the sugar. Whisk together into soft peaks.
- Then, continuing to whisk, gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.
- Gently fold in the remaining sugar.
- Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
- Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry.
- Leave to cool, then store in an air tight tin.
- Serve with the clotted cream and strawberries
DINNER
Asian Asparagus Salad with Pecans
Ingredients
- 2 pounds fresh asparagus, trimmed
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- salt and pepper to taste
- 1/2 cup chopped pecans
- 1 tablespoon chopped green onions
Directions
- Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
- In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
Today's menu ...
All happiness depends on a leisurely breakfast.
John Gunther
John Gunther
BREAKFAST :
Pea mash with Mint, White Radish, Olive Oil, and Black Sea Salt on Rye Bread (egg shape); Blue Cheese, Pear, Violas on Mixed Grain Bread (open faced square); Tomato, Avocado, Salmon, on Brioche (circle shape) and Cucumber, Goat Cheese, Sea Beans, and Flowering Broccoli on Rustic White Bread ...
SALAD :
Sesame Cucumber Salad Recipe
- 7 minutes
Make sure your sesame oil is fresh and not rancid. These oils can go rancid after a few months. Do a taste test before adding to the cucumbers; if it tastes off, don't use. If you want you can sprinkle some toasted sesame seeds on the cucumbers.
Ingredients
- 2 medium sized cucumbers (about 1 lb total)
- 1 teaspoon salt
- 2 Tbsp dark sesame oil
- 2 Tbsp seasoned rice vinegar
- 1/2 teaspoon red chili flakes
Method
1 Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.2 Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, and chili flakes.
Yield: Serves 2-3.
APPETIZER :
Cheesy Bread Recipe
Ingredients
- 8 oz shredded Mozzarella cheese
- 1 lb shredded sharp cheddar cheese
- 1/2 to 1 cup chopped green onion (to taste)
- 1/2 cup mayonnaise
- 2 Tbsp sour cream (optional)
- 3-4 cloves garlic, minced
- 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
- 1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
Method
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.
MAIN DISH :
Broccoli Beef Recipe
Ingredients
- 3/4 pound flank or sirloin, sliced thinly across the grain
- 3/4 pound broccoli florets
- 2 tablespoons high-heat cooking oil
- 2 cloves garlic, very finely minced or smushed through garlic smusher
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- 1 teaspoon soy sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1/2 teaspoon cornstarch
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
Method
1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
DESSERT
Baked Apples Recipe
Ingredients
- 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/4 cup currants or chopped raisins
- 1 Tbsp butter
- 3/4 cup boiling water
Method
2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
Serve warm with vanilla icecream on the side.
Yield: Makes 4 servings.
DINNER
Crab Cakes Recipe
30 minutes
10 minutes
We started with two 2 lb Dungeness crabs, which were then cleaned and cracked, resulting in about 1 1/4 pounds of lump crab meat.
Ingredients
- 1 lb lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
- 1/2 stick (1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp)
- 1/2 cup chopped shallots
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon of sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 2 Tbsp prepared tartar sauce
- 1 teaspoon lemon zest
- 1/4 teaspoon Tabasco
- 2 Tbsp chopped fresh parsley
- About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups
- 2/3 cup fresh bread crumbs
Method
1 Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.2 Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet. Using your (clean) hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
3 Heat the remaining 3 tablespoons of butter in a large non-stick skillet on medium high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.
Yield: Makes 12 crab cakes.
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