Saturday, August 14, 2010
Wednesday, July 28, 2010
Thursday, July 8, 2010
Thursday, May 6, 2010
Sunday, May 2, 2010
1 cup brown sugar
2 Tbsp. corn syrup
Bread, sliced, to cover butter mixture
5 large eggs
1 1/2 cups Half-and-Half/Single Cream
1 tsp. vanilla extract
1/4 tsp. salt
Wednesday, April 7, 2010
I’ve never been able to find a perfect substitute for the original sandwich created by Central Grocery in New Orleans, Louisiana, but with the discovery of Safeway Grocery’s “Muffaletta” olive salad last week, I have been able to create a pretty tasty alternative. If you don’t live in New Orleans or Northern California, any good mixture of marinated Italian olives & peppers will work for the olive salad, but the olives and peppers should all be chopped finely before adding them to the sandwich.
I started with 2 slices of fresh, soft, sourdough bread (Italian ciabatta or focaccia rolls also work) and then poured a small amount of my favorite light Italian salad dressing on each slice of bread for flavor and moisture. Next, spread a thick layer of your chopped olive salad on one slice of bread. On the other slice of bread, layer some Italian salami slices (Gallo or Columbus are the best brands I’ve tried in the U.S.) with some good-quality slices of provolone cheese. Press the two slices of bread together with the fillings, and you are off!
Sunday, April 4, 2010
This is a great spring-time or summer salad for warmer days, or whenever you can grab a basket of big, juicy, fresh strawberries. My friend from college, Brittney Blunt Jacobsen, was the first person to ever serve me this salad during one of our dorm dinners my senior year, so I always credit her with the recipe. I’ve made it hundreds of times, and it’s always a crowd pleaser.Ingredients:
Add all items to your salad bowl and toss with a bottled raspberry vinaigrette. I have tried lots of store-bought dressings, but my favorite brand is Annie’s Naturals Lite Raspberry Vinaigrette. Enjoy!
Tuesday, March 23, 2010
8oz/250g log of fresh goat cheese, brought to room temperature
The recipe suggests you chill the roll for 30 mins before serving, but I liked it better when everything was at room temp, so it's up to you! Bon appetit!
Sunday, March 14, 2010
Wednesday, March 10, 2010
Friday, March 5, 2010
Ingredients (Makes 8 baskets, serves 4):
After draining the fried pancetta, I divided it between the 4 bread 'baskets' and then poured the prepared egg mixture over the pancetta (about 2 tablespoons of egg mixture per basket is plenty). Last top each 'basket' with a cherry tomato, then place back into the oven for 12-15 minutes, or until eggs are set.
Wednesday, February 17, 2010
1. If using a ready-made graham cracker crust, skip to step #2. Heat the oven to 375ºF/180C. In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of the sugar. Add 4 tablespoons of the butter, rubbing it in with a pinching motion until evenly distributed. Press the crumb mixture into a 9-inch pie pan and bake for 8 to 10 minutes or until golden brown. Allow the crust to cool.
2. Beat the egg yolks in a medium bowl and set them aside. Combine the remaining cup of sugar, cornstarch, cocoa powder, and salt in a 2-quart saucepan. Set the pan over medium heat and gradually whisk in the milk, stirring until smooth. Bring the mixture to a boil, stirring often. Boil for 1 minute, stirring constantly, then remove the pan from the heat.
3. Whisk 1/2 cup of the hot chocolate mixture into the egg yolks. Repeat with 1 cup of the chocolate mixture, then return the chocolate and egg mixture to the saucepan. Boil over medium heat for 1 minute, stirring constantly.
4. Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the vanilla extract. Pour the filling into the pie shell and allow it to cool at least 15 minutes, or chill it in the refrigerator overnight.
5. Just before serving, heat the oven to broil. Cover the pie with the mini marshmallows and broil it on the uppermost rack for about 30 seconds or until the marshmallows are lightly browned. (Watch carefully, or the marshmallows will burn.) Serve warm or chilled. Serves 8.
Monday, February 15, 2010
Friday, February 12, 2010
Ingredients ( Serves 8-10)
12 sheets of filo pastry (approx. 250g/8oz.)
Method: How to make festive strudel
1. Preheat the oven to 180ºC/350ºF/gas 4. Lay out 6 sheets of pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel. They should cover it completely, with just a little overhang at one of the shorter ends. Work quickly so your pastry doesn’t dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 50g of the sugar then crumble over your ginger biscuits to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter.
2. Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit. You want to have about the same amount of grated fruit as you’ve got pudding. Add about 2 T. of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it’s roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Xmas pud, down the short side nearest the overhang.
3. Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large non-stick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. It might split a bit and look slightly rustic, but Jaime likes it that way. You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater. Once cooked, leave to cool then use a serrated knife to cut the strudel into 5cm slices. Dust these with icing sugar and serve with ready-made custard from the fridge. Yum!
Sunday, February 7, 2010
Monday, February 1, 2010
This is another recipe from a chef who appeared on Oprah's show featuring "Easy Family Recipes". I've never made Sloppy Joes' (an American dinner classic for all you non-Yanks) from scratch before, but they were so easy and delicious that I'm a total convert. The recipe calls for ground/mince turkey, but if you don't have turkey on hand, it's just as tasty with beef.
1 1/2 pounds (750g) lean ground turkey or beef
freshly ground black pepper
1/4 cup (60ml) yellow mustard
1 Tbsp. brown sugar
1 Tbsp. cider vinegar
1. Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. 2. Add ground turkey or beef, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. 3. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns.
Friday, January 29, 2010
Wednesday, January 27, 2010
1. Wash lentils, and cook according to package directions. When cooked, drain lentils, return to the pot and add chicken stock. Bring to a boil.
Friday, January 22, 2010
One of D's friends went hunting last weekend and brought us one of the pheasants he caught, so on Sunday night we had a crazy attempt at cooking our first wild bird. D did all the plucking and removed all the innards, but the whole bloody mess in the kitchen kind of ruined my appetite. We cooked the bird according to this recipe from Emeril Legasse, the famous New Orleans chef, but it smelled funny coming out of the oven and was too gamey for our tastes, so we tossed it out, thinking that maybe it had gone bad hanging in the cold garage.
Combine all ingredients thoroughly and store in an airtight jar or container.
Monday, January 18, 2010
1. Place a large sauté pan over medium-high heat, and sweat onions in 1 tablespoon of oil for 3 to 4 minutes or until translucent. Add garlic and chipotle peppers (or paste), and continue to sauté for 2 minutes. Add tomatoes, season lightly with salt, cook for 1 minute and remove from heat.
2. Blend mixture well in small batches until smooth, adding a little water if needed, and reserve. In a large heavy-bottom pot, heat remaining oil over high heat. Add shrimp, season with salt and pepper and sauté for 2 minutes stirring occasionally, allowing the shrimp to lightly color. Remove shrimp from the pan to a plate and add the tomato mixture to the remaining oil in the pan, being careful, as it will splatter slightly.
3. Cook sauce for 2 minutes, stirring constantly, and add shrimp back to pot. Once shrimp are cooked through and coated with the sauce, remove from heat and season to taste with lime juice, salt and pepper. Finish with the chopped cilantro and serve with shredded cabbage on corn tortillas (Note: I tossed my cabbage in a homemade chili-lime-cilantro dressing before serving, and that gave it a nice, fresh tang). Add additional toppings as desired: salsa, sour cream, guacamole, etc.
Saturday, January 16, 2010
1 jalapeño pepper, seeded & chopped
1 clove garlic
4 tablespoons extra virgin olive oil
4-5 tablespoons fresh squeezed lime juice
1/4 teaspoon sea salt
Add to a salad of mixed peppery greens such as kale, escarole or arugula, combined with chopped red and green bell peppers, spring onions, avocado, chickpeas (garbanzo beans) and jicama, if available. You could also add more protein to the salad by sprinkling some cooked shrimp, canned tuna, crumbled Mexican cotija cheese, or chicken pieces on top.
Note: The dressing can also be used as a marinade or basting sauce for salmon or other fish or poultry.
Friday, January 15, 2010
OK, for all you pork lovers out there (I know who you are), this is a great dish. Sorry Vegetarians! We had it last night for dinner and D gobbled it up. It's not low fat, but you could omit either the salami/chorizo or the bacon, and just enjoy the risotto. Either way, it's creamy, salty goodness.