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Tips
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notebook with specific sections to organize all of your recipes.
 Copy information from a Web site into OneNote 2007 as text. If you use Windows Internet
Explorer, look for the OneNote button in the toolbar. Select the information you want to copy
and click this button to send the information to OneNote 2007 in the Unfiled Notes section.
 When you copy information from a Web browser and paste onto a page, a reference link is
inserted on the page so you can always return to your source.
 When you need to find a recipe OneNote 2007, use the search feature (CTRL+F) . OneNote
2007 searches text, text within images, ink writing, and audio recordings.
 Want to share a recipe with someone else? Go to the page with the recipe you want to share.
On the File menu, click E-mail or press CTRL+SHIFT+E to send recipes to other people. They
will be able to read the e-mail message you send even if they don't have OneNote 2007.

Recipes 2 Page 1
Moules Frites
January 10, 2007
12:48 PM

Moules Frites

Over the weekend, I had a classic Belgium meal of moules frites (mussels and fries) along with a glass of De
Koninck, ―a well-rounded medium-bodied Belgium beer with a dry finish.‖ It was the perfect late night meal at
my new favourite place, the Beerbistro. They have dozens of beers to suit everyone’s palate. They even offer a
gluten- free beer, La Messagère from Quebec, for my glutton- intolerant colleagues. I personally like ordering the
three beer sampler ($6). I’m not a huge beer drinker so it’s perfect for me. The food is always adequate and
reasonably priced.

Julian (I'm getting tired of calling him my fiancé) and I shared the Brussels Mussels (grilled sausage, tomato, hot
chilies, fennel, parsley and garlic in a beer broth —$14) and an impressive tower of Belgian Frites (with house-
made mayonnaise and smoked tomato ketchup —$5). The mussels came with a huge hunk of sourdough bread to
soak up the tasty broth. Julian was new to the mussels and fries combo so I showed him how to take an empty
mussel shell and use it as a pincher to pry the mussel from its shell a la français. I was feeling trés sophisticated,
until the little suckers got away from me one too many times. Julian wisely stuck with the little fork provided.

You don’t have to go out to have a delicious meal of mussels. They are incredibly easy to make and guaranteed to
impress your dinner guests. Just make sure you use fresh mussels. Guess what I’m making this weekend?

Steamed Mussels Provençal (Courtesy of Party Dish)


Yield: 4

INGREDIENTS:
 2 tbsps (25 mL) olive oil
 2 small onions, diced
 2 cloves garlic, minced
 1 cup (250 mL) white wine
 1 can (28 ounce /796 mL) diced tomatoes, drained
 2 lbs (1 kg) mussels
 2 tbsps (25 mL) freshly chopped parsley
DIRECTIONS:

Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside. In a large saucepan or
Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until fragrant and tender, about four
minutes. Add diced tomatoes and bring to a boil, stirring for three minutes. Add white wine and cook for another
five minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for seven to 10 minutes, until all
mussels open up (discard any unopened mussels). Sprinkle with remaining parsley.
Frites (Courtesy of Christine Cushing: Cook With Me)
Yield: 4

INGREDIENTS:
• 4 cups vegetable oil (1 litre)
• 6 large Yukon gold potatoes
• Sea salt
• Fresh ground pepper

DIRECTIONS:
1. Peel and cut potatoes into ¼-inch thick sticks. Soak in water for a minimum of two hours. Remove the frites
from the water and dry very well.
2. Heat the oil in a deep pot until it reaches 330 degrees F. Fry potatoes in small batches in oil for about three

Recipes 2 Page 2
2. Heat the oil in a deep pot until it reaches 330 degrees F. Fry potatoes in small batches in oil for about three
minutes or until just cooked through but not browned. Drain on paper towels and cool to room temperature. Heat
the oil to 375 degrees F. Fry potatoes again about 1 to 2 minutes or until brown and crispy. Drain on paper towels.
Season the frites immediately with salt and pepper.

Recipes 2 Page 3
Grandma's Trifle
January 10, 2007
2:02 PM

Custard

Beat 8 large eggs add: I cup sugar


1 quart whole milk
2 tsp vanilla
4 tbsp cornstarch

Cook over pan of boiling water using a whisk and not letting it get so
hot it curdles Once it starts to thicken, remove from heat and chill to
room temperature.

First layer

Using either pound or sponge cake cut or break into cube size pieces;
sprinkle with sherry (or rum) On top of that, add 1 cup or more if you
liek a lot of sliced fresh strawberries Top that with 1/3 of the custard

next:

add a second layer of cake pieces more sherry follow with a layer of blue
berries or peaches (sliced) Top with 1/3 of the custard

Then I layer of raspberries ( about a cup or so)

Top that with the last layer of cake sprinkle with sherry

Top with the remaining custard

Chill for a several hours or over night.

Before serving

Whip 1 cup of heavy cream, 1/4 cup sugar and I tsp vanilla

Top trifle with the wippe cream and garnish with a bit if the fruit - I
usually make a 'strawberry flower with a blue berry center and perhaps a
fresh mint sprig for color.

Recipes 2 Page 4
Artichoke Hummus Wraps
January 10, 2007
1:39 PM

Artichoke Hummus Wraps 02-jun-02 23

6 servings -- Low-fat
Canned chickpeas and artichoke hearts are the quick-fix
secrets to this sandwich spread, which tastes great
combined with a crunchy cabbage slaw. Wraps can serve
as a meal in themselves, but a fresh fruit salad is an
appropriate accompaniment.
Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, drained and rinsed
1/3 cup tahini
1/3 cup fresh parsley
1 medium clove garlic, coarsely chopped
1 1/2 to 2 Tbs. fresh lemon juice
Wraps
1 1/4 cups thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. finely chopped red onion
2 tsp. fresh lemon juice
6 (10-inch) flour tortillas
Directions:
1. To make artichoke spread, in food processor or blender
combine all artichoke spread ingredients and 2
tablespoons water. Process until mixture is almost smooth
but retains some texture and is slightly thicker than
hummus. If necessary, add water by teaspoonfuls to thin.
Season with salt and pepper. Refrigerate if not using
immediately.
2. In medium bowl, combine cabbage, carrots, pepper,
yogurt, parsley, onion and 2 tsp. lemon juice. Season to
taste with salt and pepper, and mix well.
3. In large skillet, warm each tortilla over medium heat just
until soft and flexible, about 1 minute per side. Spread
some artichoke mixture over each tortilla, leaving 1/2-inch
border. Top with cabbage mixture, dividing equally. Fold
up one or both ends of tortilla over filling, then roll each
sandwich into bundle. Serve immediately.
PER Per serving: 358 CAL; 13 G PROT; 10 G TOTAL
FAT (2 SAT. FAT); 53 G CARB.; 0 MG CHOL; 475 MG
SOD.; 9 G FIBER

Recipes 2 Page 5
Breakfast Quesadillas
January 10, 2007
1:40 PM

Breakfast Quesadillas 01-JAN-05 p45

Serves 6 -- Ovo-Lacto
These Southwest-inspired treats are substantial enough to
ward off any winter chill. Serve them as a family breakfast or
brunch. Fresh apples or tangerines plus cinnamon-spiked
coffee round out the meal.
7 oz. ground soy “sausage”
6 large eggs, beaten
Salt and freshly ground black pepper to taste
6 8- to 9-inch round tortillas
3/4 cup shredded low-fat cheddar cheese
1 1/2 cups salsa
1 ripe avocado, pitted and sliced
Chopped scallions for garnish
Directions:
1. Spray nonstick skillet with nonstick cooking spray. Crumble
“sausage,” and cook in skillet over medium heat about 5
minutes, stirring often. Respray skillet, and pour in eggs,
stirring and lifting up eggs with spatula so eggs cook evenly.
Season with salt and pepper, and remove from heat when
eggs are firm.
2. Put 1 tortilla on work surface. Sprinkle with 2 Tbs. cheese.
Divide egg mixture into 6 equal servings, and put 1 portion on
bottom half of tortilla. Fold other half over top to close. Repeat
to fill remaining tortillas.
3. Spray nonstick skillet with nonstick cooking spray, and heat
over medium heat. Put tortillas in skillet, and cook until cheese
melts and tortillas turn golden, about 1 minute.
4. Put quesadillas on individual plates, top each with 1/4 cup
salsa and avocado slices. Garnish with scallions, and serve.
PER SERVING: 390 CAL; 23 G PROT; 17 G TOTAL FAT (3
SAT. FAT); 37 G CARB.; 215 MG CHOL; 950 MG SOD.; 5 G
FIBER; 3 G SUGARS

Recipes 2 Page 6
Brussels Sprouts Lardons
January 10, 2007
1:42 PM
My husband didn’t think he liked Brussels
Sprouts until I made this version adapted
from Ina Garten’s “Brussels Sprouts
Lardons from her _Barefoot in Paris_
cookbook:

I 16-oz pkg frozen Brussels sprouts (we


can’t get fresh ones in my area of the
hinterlands)
4-5 slices thin bacon (I cheat and use the
already-cooked stuff)
½ c. golden raisins
¾ c. chicken broth
Salt & pepper to taste
Olive oil for sautéing

Partially thaw sprouts. Cut them in


half. Dry on kitchen towel as they finish
thawing.
Heat bacon in nonstick skillet until
crisped. Remove.
Add small amount of olive oil to skillet and
cook sprouts about 5 minutes or until
sprouts begin to lightly brown. Turn
occasionally to brown evenly but be gentle
so they do not peel apart. Add raisins,
chicken broth, salt and pepper and cook
uncovered, until broth is just evaporated
and sprouts are tender. Crumble bacon
over top and serve immediately.

Recipes 2 Page 7
Baked Salmon with Creamy
Dill Sauce
January 10, 2007
1:43 PM

This is what we had for New Year's


Eve dinner with some wild rice and
crusty bread...

Janette

Baked Salmon with Creamy Dill


Sauce
4 4 oz. salmon fillets
½ cup sour cream
2 tbsp butter
2 tbsp onion, minced
2 tsp dried dill
¼ tsp dried thyme
1. Preheat oven to 425 F (220
C). Spray a large baking pan with
non-stick cooking spray. Place salmon
fillets in baking pan.

2. In a bowl, combine all remaining


ingredients and mix well. Add salt and
pepper to taste. Spread evenly over
fish. Bake for 15 - 20 minutes until
sauce is bubbling and fish flakes easily
with a fork.

Makes 4 servings __._,_.___

Recipes 2 Page 8
Cardamom Coconut Macaroons
January 10, 2007
1:44 PM

If you're looking for a quick and easy dessert idea for another upcoming
event, this is a winner. The macaroons are amazingly quick to make (my
batch took about 20 minutes, from start to cooling time) and the cardamom
adds a lovely exotic flavor. This recipe is courtesy of one of my new
favorite cookbooks, In Nirmala's Kitchen.
Pictures of the finished recipe can be seen at http://www.28cooks.com

Cardamom Coconut Macaroons


Makes about 16 large cookies
2 1/2 c unsweetened grated coconut
1/4 c sweetened condensed milk
2 tsp ground cardamom
2 large pinches salt
2 large egg whites

In a large bowl, combine coconut, milk, cardamom, and one pinch of salt.
Stir well with a wooden spoon until evenly combined. Set aside. In a small
bowl, combine egg whites and pinch of salt; beat with mixer until stiff
peaks form. Fold into coconut mixture until just combined.
Drop 1 tbsp of batter onto parchment-lined baking sheet, leaving about 1
inch between cookies. With wet hands, mold into mounds. Bake in oven
for 8-10 minutes, until edges are starting to brown. Cool on sheet for 5
minutes, then remove and cool on wire racks. If desired, cookies are
wonderful drizzled with melted dark chocolate.

Recipes 2 Page 9
Chipotle-cheddar crisps
January 10, 2007
1:46 PM

My daughter had gotten the ingredients for these to make today. When we
got there, she wasn't too organized (3 small kids LOL) so I made them for
her. She hadn't allowed chilling time (read the recipe first LOL) so I just
made tiny balls of them and set them on the cookie sheets, then flattened
them slightly with a cup.

They were SENSATIONAL!!! We didn't use the coriander. Don't assume


they are spicy hot... I used one whole chipotle pepper and several tsps of
the adobo sauce, but even her little kids ate tons of them and everyone
raved about them! The McLarens Cheese is not straight cheese, but rather
a "cold pack cheddar cheese food" that is common here. It's quite sharp
and comes in a red container.

Chipotle-cheddar crisps

Cheese and crackers have been party staples for years. So it's time for a modern makeover! We've rolled
both into cheesy, crispy bites. Decorate them with dollops of guacamole, fiery salsa or herbed sour cream.

Nutrients per crisp


0.9 g protein
3 g fat
2.6 g carbohydrates
0.2 mg iron
16 mg calcium
58 mg sodium
40 calories
Preparation time 10 minutes
Refrigeration Time 3 hours
Baking Time 8 minutes per sheet
Makes 7 dozen crisps
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) ground coriander (optional)
1 canned chipotle pepper, packed in adobo sauce
1 to 2 tsp (5 to 10 mL) adobo sauce
250 g container MacLaren's Imperial Sharp Cheddar Cheese, cut into chunks
1 cup (250 mL) unsalted butter, cut into cubes

toppings such as guacamole, salsa and herbed sour cream (optional)

1.In a medium-size bowl, using a fork, stir flour with salt and coriander. Place chipotle pepper, 1 tsp (5 mL)
adobo sauce, cheese and butter in a food processor. Whirl until smooth, scraping down side as necessary.
Taste and add remaining tsp (5 mL) adobo sauce, if you like it spicier. Add flour mixture. Pulse just until
mixture comes together and starts to form a ball. Mixture will be wet.

2.Lightly flour hands, then divide dough into 4 portions. Shape each portion into a log about 1 1/4 inches (3
cm) wide and 6 inches (15 cm) long. Wrap in wax paper, then twist ends to seal tightly. Refrigerate until
firm, at least 3 hours or up to 1 week. Or place wrapped rolls in a sealed plastic bag and freeze up to 1
month.

3.To bake, position oven rack on bottom shelf. Preheat oven to 400F (200C). Remove a log from
refrigerator and slice into 1/4-inch- (0.5-cm-) thick rounds. Spread out on ungreased baking sheets about 1
inch (2.5 cm) apart.

4.Bake one sheet at a time on bottom rack of preheated oven until edges are lightly browned, 8 to 10
minutes. Remove crisps to a rack to cool. Repeat with remaining logs. Once cooled, crisps will keep well,
stored in an airtight container in the refrigerator, up to 2 weeks. Serve with guacamole, salsa and herbed
sour cream.

First published in Chatelaine's 12/2005 issue. © Rogers Media Publishing Inc.


Linda ... www.CanadianSpiceMarket.com

Recipes 2 Page 10
Mongolian Fire Pot Beef
Fillet
January 10, 2007 I am DYING to try this!!!
1:46 PM

Mongolian Fire Pot Beef Fillet

3 cups beef broth


6 slices fresh ginger
3 pieces star anise
3 cloves garlic
2 hot dried chili peppers, up to 3
1 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds fillet of beef
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1/2 cup green scallions, thinly sliced
hot chili paste
coarse salt
sesame oil
soy sauce

Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper
in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer
and cook for 15 minutes.
Season the beef with salt and pepper and add to the simmering broth. Return to the boil
and reduce to a slow simmer and cook for 20 minutes.
When the beef has reached medium rare, 135 degrees on a temperature probe, remove
the beef to a platter and cool slightly before serving sliced.
While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire
and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve
with the sliced beef.
Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.
Serves 4.
.

--
Linda

Recipes 2 Page 11
The Perfect Fruit Salad
January 10, 2007
1:52 PM

The Perfect Fruit


Salad

Leslie Geddes-Brown digs out a delicious old-


fashioned recipe for fruit salad

Thursday, December 21 2006

The perfect antidote to a glut of mince pies and Christmas pudding. This is the cordon bleu version of
1963. Personally, I would leave out the bananas and add pineapple. Actually, mango and papaya would be
good, but then it would no longer be 'old-fashioned'.
• lb granulated sugar
• teacup water
• 3 or 4 different fruits such as pears, oranges, grapes, bananas

Make a syrup by dissolving the sugar in water on a gentle heat, then boil fast for one minute. Allow to cool.
Prepare fruit meticulously, taking off peel, pith and membranes and remove the pips. Pour the syrup over
it, turn it all into a glass bowl, and cool.

Recipes 2 Page 12
Summer Breezes
Smoothie
January 10, 2007 Summer Breezes Smoothie
1:44 PM

Heart Healthy website

Here's a perfect lowfat thirst quencher.

Ingredients:

1 Cup fat free, plain yogurt


6 medium strawberries
1 Cup pineapple, crushed, canned in juice
1 medium banana
1 tsp. vanilla extract
4 ice cubes

Directions:

1. Place all ingredients in blender and puree until smooth.


2. Serve in frosted glass.

Yield: 3 servings
Serving size: 1 cup
Each serving provides:
Calories: 121
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 1 mg
Sodium: 64 mg
Total fiber: 2 g
Protein: 6 g
Carbohydrates: 24 g
Potassium: 483 mg

Recipes 2 Page 13
Asparagus in Lemon Sauce
January 10, 2007
3:54 PM

Subject [vegetarian_group] Asparagus in Lemon Sauce


From vegeta rian_group@yahoogroups.com
To gs picy; VG
Sent December 8, 2006 5:39 PM

Asparagus in Lemon Sauce

2 pounds fresh asparagus, tough ends broken off


1/2 cup olive oil
1 teaspoon lemon peel
1/2 cup fresh lemon juice

Cut asparagus into 2-inch pieces. Bring two cups water


to a boil over high heat. Add asparagus reduce heat
and simmer until crisp-tender, about 5 minutes. Drain.

In same saucepan, combine olive oil, lemon peel and


lemon juice. Cook over medium heat for about 2
minutes. Toss with warm asparagus. Serve warm. Garnish
with lemon slices.
Serves 6.

__________________________________________________________

Recipes 2 Page 14
Garliky Mushrooms
January 10, 2007
2:07 PM

Garliky Mushrooms

2 doz. lg. mushrooms


1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper

Clean mushrooms, removing stem. Combine butter, shallots, garlic and


parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place
mushrooms in a shallow baking dish. Fill each mushroom with a dollop of
garlic butter mixture (about
1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.

Recipes 2 Page 15
Pan-Fried Potatoes with Cheese,
Rosemary, and Sage
January 10, 2007
2:07 PM

Pan-Fried Potatoes with Cheese, Rosemary, and Sage

5 ounces fontina or Taleggio cheese


1 1/2 to 2 pounds large, smooth-skinned red potatoes salt
1/2 teaspoon peppercorns, or more to taste
6 fresh sage leaves, roughly chopped, or 1/2 teaspoon dried
1 1/2 teaspoons roughly chopped fresh rosemary, or 1/2 teaspoon dried
3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified butter
Cut the cheese into small cubes and let them warm to room temperature while
the rest of the dish is prepared. Wash the potatoes, even off the ends, and slice
them lengthwise about 1/2 inch thick. Slice each slab into thirds and each
resulting stick into pieces to end up with cubes. Discard the odd-shaped small
pieces, which are likely to burn later on.
Bring a pot of water to a boil, add salt to taste and the potatoes, and cook until
they are just barely done, about 8 minutes. Pour them into a strainer, rinse
them quickly in cool water, and set them on a towel to dry. Grind the
peppercorns in a mortar, keeping them coarse. If you're using dried herbs,
smash them with the peppercorns.
Heat the oil in a wide skillet (preferably cast iron). When it's hot, lower the
heat to medium and add the potatoes. Let them sit for several minutes until
they begin to form a crust on the bottom; then begin shaking the pan every few
minutes so that the potatoes will turn and color on all sides. When they are
nicely browned, add the herbs and the pepper. Quickly toss the cubes of cheese
among the potatoes and serve right away.
Makes 4 to 6 servings.

---------------------------------

Recipes 2 Page 16
Lemon Poppy Seed
Cake
January 10, 2007
2:08 PM

Lemon Poppy Seed Cake

1 package lemon cake mix with pudding


1 cup water
1/3 cup applesauce
6 egg whites

2 tablespoons poppy seeds

Glaze:
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon skim milk

Mix together cake mix, water, applesauce and egg whites and pour in 10-
inch tube or 12 cup fluted Bundt pan. Bake 350 degrees for 35 - 45 min. When
cool, mix the ingredients for the glaze in the order listed. Sprinkle poppy
seeds on top of glazed cake.

Recipes 2 Page 17
Classic Italian Tomato Sauce
January 10, 2007
2:08 PM

Classic Italian Tomato Sauce

1/4 cup Extra Virgin Olive Oil


1/2 medium onion, chopped, (about 3/4 cup)
2 garlic cloves, chopped fine
2 28 oz. cans Italian whole peeled tomatoes, broken into pieces with a
whisk or your hands
1/4 cup coarsely chopped fresh basil
1/4 tsp dried basil
1/4 tsp dried oregano
Salt
Freshly ground black pepper
Heat olive oil in a 6-quart saucepan over medium heat. Add onion and
garlic and cook until onion is translucent, about 5 minutes. Add the
tomatoes, about half the fresh basil, the dried basil and oregano. Bring to
boil, then reduce the heat to simmering. Season lightly with salt and
pepper and simmer until the sauce is thickened, about 40 minutes. 2. Stir
in the remaining fresh basil and adjust the seasoning if necessary. The
sauce may be prepared in advance. Refrigerate until needed.

Recipes 2 Page 18
Roasted Pepper Salsa
January 10, 2007
2:09 PM

Roasted Pepper Salsa


Ari Rapkin

2 medium tomatoes
1 small yellow onion
1 small red onion
1 green bell pepper
1 yellow bell pepper
1 small can (4 oz?) tomato sauce
1 fresh jalapeno pepper
4 Tbsp cider vinegar
chopped fresh cilantro
dash of garlic powder

Remove stems, seeds and white "ribs" from bell peppers. Cut the
peppers into 1-inch wide strips. Place strips skin side up on a cookie
tray.
Broil until skins turn brown and bubble away from the pepper flesh.
Let the peppers cool uncovered.

While the peppers cool, chop the rest of the vegetables, discarding the
tomato seeds (they make the salsa gritty & watery). Mix the chopped
vegetables, tomato sauce, vinegar, cilantro, and garlic powder in a big
bowl.

With your fingernails or a small sharp knife, remove the skin from
the roasted pepper strips.
Chop the pepper strips and add them to the salsa.

Recipes 2 Page 19
Truffles
January 10, 2007
2:10 PM

Truffles

INGREDIENTS:
1/4 cup heavy cream
2 tablespoons Grand Marnier (or dark rum, Kahlua, Amaretto,
etc.)
6 ounces German's Sweet Chocolate
4 tablespons sweet butter, softened
powdered unsweetened cocoa

1. Boil cream in a small heavy pan until reduced to 2 tablespoons.


Remove from heat, stir in liqueur and chocolate, and return to low
heat.
Stir until chocolate melts.

2. Whisk in softened butter. When mixture is smooth, pour into a


shallow bowl and refrigerate until firm, about 40 minutes.

3. Scoop chocolate up with a teaspoon and shape into rough 1-inch


balls.
(Perhaps a melon ball (?) or a small ice cream scoop may be
useful???)

Roll the truffle balls in the unsweetened cocoa.

4. Store truffles, covered, in the refrigerator. Let truffles stand at


room temperature for 30 minutes before serving.

Recipes 2 Page 20
MANGO RELISH
January 10, 2007
2:12 PM

Ive tried this once before for a party. Its not my favorite, but folks
loved it.

MANGO RELISH

2 bombay mangos
1 medium onion
1/4 tsp. salt
1 1/4 tbsps. brown sugar
1 1/2 tbsps. curry powder
3/4 tsp. powdered white pepper
1/4 tsp. finely mixed ginger
1/2 mixed spices
1/2 tsp. powdered pimento
1 tsp.lime juice
3 tbsps. finely chopped currants

Peel off skin and slice mangoes into tiny peices. Peel and chop onion
finely. In a saucepan, place mangos, onion, salt, sugar, curry powder,
white pepper, ginger spices, pimento, lime juice and currants. Stir in
ingredients combining all well together. Add water just to cover.
Place saucepan on fire. Cook, stirring mixture occaisionally until
water boils down and mixture reaches the consistency of jam

Recipes 2 Page 21
FRESH COCONUT MILK
January 10, 2007
2:13 PM

I love this milk, I use it alot in my foods.

FRESH COCONUT MILK

1 cup fresh shredded coconut


3 cups water (coconut liwuid may be used in part)
Honey to taste (about 1 tsp.)
Pinch of salt

Blend until vey smooth. Strain well or use on cereal unstrained.


Unswetened dried coconut may replace fresh coconut if it is soaked in
water prior to blending. Part of the coconut may be substituted with
peanuts or almonds, sesame seed, or raw cashews.

Recipes 2 Page 22
Italian Skillet Frittata
January 10, 2007
2:14 PM

Italian Skillet Frittata

3 Tbsp. oil
2 cups frozen shredded hash brown potatoes
1 cup assorted chopped fresh vegetables
6 eggs, lightly beaten
2 Tbsp. milk or water
3/4 cup Grated Parmesan Cheese, divided

HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and vegetables; cook
5 minutes or until potatoes are browned, stirring occasionally.

MIX eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly over
potatoes and vegetables; cover. Reduce heat to medium- low.

COOK 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese;
cover. Let stand 5 minutes. Cut into wedges.

Suggested Vegetables: Chopped broccoli flowerets, red pepper and shredded carrots or
sliced green onions, chopped tomato and chopped parsley.

Recipes 2 Page 23
Macadamia Biscotti
January 10, 2007
2:14 PM

Macadamia Biscotti

6 tablespoons unsalted butter, cut up, at room temperature


3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons grated lemon zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup macadamia nuts, coarsely chopped

Preheat the oven to 350°F. Grease and flour a baking sheet.


In a large bowl, with an electric mixer on high, beat the butter and sugar until pale
and creamy. Beat in the eggs, vanilla, and lemon zest. Add the flour, baking
powder, and salt. Blend to combine. Stir in the nuts.

Halve the dough and, with lightly oiled hands, roll each half into a log about 2
inches thick and 12 inches long. Place the logs on the baking sheet and bake in the
center of the oven for 25 minutes, or until golden.

Remove the baking sheet from the oven and place on a rack to cool.

Transfer the logs to a breadboard. Using a serrated knife, slice them about 3/4 inch
thick at a 45 degree angle. To avoid crumbling, use firm, decisive strokes. Place the
slices flat on a baking sheet and return to a 350°F oven for about 10 minutes,
turning once, to dry them.

Cool on a rack. The cookies will keep in an airtight container for two to three
weeks.

Makes about 24 to 30.


Total time: 1 1/2 hours.

Recipes 2 Page 24
Mandarin Orange Cake
with Glaze Topping
January 10, 2007
2:15 PM

Mandarin Orange Cake with Glaze Topping

2 c. flour
2 c. sugar
2 eggs
2 tsp. soda
2 tsp. vanilla
2 (11 oz.) cans mandarin oranges

GLAZE
1-1/2 c. brown sugar
6 tbsp. butter
6 tbsp. milk

Combine first 5 ingredients. Drain liquid from the oranges and add to other
ingredients.
Mix well; then add oranges; stir until oranges are broken up. Bake at 325 degrees
for 30 minutes in 9 x 13 inch pan. Poke holes in cake. Boil glaze ingredients 3
minutes. Pour over cake while hot.

Recipes 2 Page 25
Spanish Omelet w/ Potato,
Pepper and Tomato
January 10, 2007
3:29 PM

Spanish Omelet w/ Potato, Pepper and Tomato

1/2 cup extra-virgin olive oil


1 1/2 lb potatoes, peeled and cut into 1/2 inch dice
1 medium- large yellow onion, chopped
1-2 Tsp chopped rosemary
5-8 cloves garlic, chopped
Salt and ground pepper
2 red bell peppers, seeded and diced
4 tomatoes, peeled, seeded, and diced
3-4 Tbsp fresh basil leaves
8 Eggs

Heat a large, ovenproof frying pan over medium heat. Add 3 Tbsp of oil,
potatoes, onion, rosemary, and half of the garlic to taste. Stir well,
reduce heat to low, season with salt and pepper, cover and cook, turning
the potatoes once or twice, until just cooked through, about 15 minutes.

Transfer potatoes to a bowl and return pan to


medium- high heat. Add 2 Tbsp of oil. When hot, add peppers and saute
until soft, about 7 minutes. Add tomoatoes and cook until they break
down into a thick sauce, 7-10 minutes. Season with salt and pepper, add
the remaining garlic to taste and the basil, and mix well.

Transfer to a bowl separate from the potatoes.


In a small bowl, beat 5 of the eggs until blended and add to the
potatoes. Beat remaining 3 eggs and add to the tomato mixture.

Preheat the broiler. Wipe frying pan clean, return to medium-high heat,
and add remaining 3 Tbsp olive oil. When hot, pour in the potato mixture
and cook without disturbing for about 2 minutes. Reduce heat to
medium- low and continue to cook, usin a spatula to lift the edges of the
omelet every so often to allow the liquid egg to flow beneath the potato
mixture. When eggs are almost firm, after about 7 minutes, pour in the
tomato mixture and spread it evenly. Reduce heat to very low, cover and
cook, checking to make sure bottom of the omelet is not sticking, until
mixture has set, about 7 more minutes.

Uncover and slide pan under the broiler and cook until top is lightly
browned, about 3-4 minutes.

Slide omelet onto a serving plate. Serve hot or at room temperature.

MAKES 4 SERVINGS...

Recipes 2 Page 26
Avocado and Corn Salsa
January 10, 2007
3:30 PM

Avocado and Corn Salsa

Makes 2 to 3 cups

1 ripe avocado, cut into 1/4-inch dice


2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3
tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter
salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

1. Place the avocado in the bottom of a nonreactive mixing bowl and gently
toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the
avocado.

2. Cut the kernels off the corn. The easiest way to do this is to lay the
cob flat on a cutting board and remove the kernels using lengthwise strokes
of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be
prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl
and gently toss to mix. Taste for seasoning, adding more lime juice as
necessary and season with salt and pepper to taste; the salsa should be
highly seasoned.

Note: To determine the ripeness of an avocado, give it the "Charmin test"; the flesh
should be gently yielding when the sides are squeezed.

Recipes 2 Page 27
Cherry Rum Balls
January 10, 2007
3:31 PM

Cherry Rum Balls

1 cup semisweet chocolate chips


1/2 cup rum
1/4 cup light corn syrup
3 cups vanilla wafer crumbs
1 1/2 cups chopped pecans
1 cup confectioners' sugar
24 red candied cherries, halved

Melt the chocolate chips and stir in the rum and corn syrup.

Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the
confectioners' sugar. Drizzle the chocolate mixture over the crumb
mixture and stir until blended.

Shape mixture into 1 inch balls. Roll balls in the remaining


confectioners' sugar. Place cherry half in center of each cookie,
pressing down lightly. Store in an airtight container for several
days
to develop flavor.

Recipes 2 Page 28
Almond Fudge Brownies
January 10, 2007
1:38 PM

Almond Fudge Brownies

Almonds are an amazing nutritional powerhouse since they're


chock-full of vitamins, minerals, and "good fats" - the
monounsaturated fats, which are associated with decreased
risk of heart disease.

Ingredients

2 tablespoons butter, softened


1 cup sugar
1/2 cup unsweetened applesauce
1 egg
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 cup sliced almonds

Directions

Preheat the oven to 350 degrees F. Coat an 8-inch square


baking dish with nonstick cooking spray.

In a medium bowl, using an electric beater on medium speed,


beat the butter, sugar, applesauce, egg, and vanilla. Slowly
beat in the cocoa and flour. Pour the batter into the baking
dish and top with the almonds.

Bake for 25 to 30 minutes, or until a wooden toothpick


inserted in the center comes out clean. Cool completely before
cutting.

Nutritional Information

Serving size: 1 square


Yield: 16 squares
Exchanges: 1-1/2 Carbohydrate, 1/2 Fat
Nutrition: 108 calories (29 from fat), 19g Carb, 1g Fiber, 13g
Protein, 3g Fat
Recipes 2 Page 29
Protein, 3g Fat

From Mr. Food Every Day's a Holiday Diabetic Cookbook,


available at www.mrfood.com. Recipe © Copyright 2003
Ginsburg Enterprises Incorporated. All rights reserved.

Recipes 2 Page 30
Chocolate Pecan Pie
January 10, 2007
1:58 PM

Chocolate Pecan Pie

9 inch pie crust


1 1/2 cups pecans
3/4 cup semi sweet chocolate chips
3 large eggs
1 cup sugar
1 cup dark corn syrup
4 TB butter, melted
1 tsp vanilla
1/4 tsp salt

Preheat the oven to 375 degrees.

Coarsely chop the pecans, reserving about 16 whole pecans if


you would like to use them for decoration. Place the nuts on a
baking sheet and roast for about 6-8 minutes. Cool.

In a large mixing bowl, whisk together the eggs, sugar, corn


syrup, butter, vanilla and salt. Stir in the chopped toasted nuts
and chocolate chips.

Warm the pie crust in the oven for about 5 minutes. Pour in the
filling. If you are decorating, arrange the reserved whole pecans
around the edge. These don't show up much but give a nice
sense of finish to the pie.

Bake 40-45 minutes. The center should seem partially set but
not firm. The filling will firm up as the pie cools.

Recipes 2 Page 31
Cornmeal Pecan Cookies
January 10, 2007
1:58 PM

Cornmeal Pecan Cookies

2 sticks butter
1/2 cup packed dark brown sugar
1 cup confectioner's sugar
1 tsp vanilla
1 cup stone-ground yellow cornmeal
2/3 cup white flour
2/3 cup whole wheat flour
1/2 tsp salt
3/4 cup finely chopped pecans

Beat butter and both sugars til smooth. Beat in vanilla. Combine
cornmeal, both flours, and salt; beat into butter-sugar mixture til
thoroughly combined. Stir in nuts. Scoop out half Tbsps of batter and
roll into balls. Place ca 2 inches apart on ungreased cookie sheets, and
flatten with bottom of glass. Bake at 350F for
10-12 minutes or til lightly browned. Take from oven and gently transfer
to wire racks to cool.

Source: RecipeCottage
Formatted by Chupa Babi in MC: 12.16.06

Recipes 2 Page 32
Mock Guacamole
January 10, 2007
1:59 PM

Judy maybe I never got around to posting it, here it is, enjoy! Donna

Mock Guacamole

4 green onions, chopped, include some of the tops.


3 cups frozen green peas, thawed
4 Tbls. green or red salsa of choice
1/4 cup chopped tomato
1/4 cup chopped yellow onion
1/4 tsp garlic salt or 2 minced cloves
salt and pepper to taste
Cilantro (optional)

In a food processor blend the green onion and peas until smooth.
fold in the other ingredients.
I like to add some chopped cilantro also.
Chill and serve with corn chips.

Recipes 2 Page 33
Avocado and Pea
Guacamole
January 10, 2007
1:59 PM Avocado and Pea Guacamole

1 package frozen peas, thawed


1 ripoe avocado, peeled and pitted
1/3 cup plain nonfat yogurt
1/3 cup store bought medium hot salsa
3 tbsp fresh lime juice
1/2 cup loosely packed fresh cilantro leaves, chopped
1/2 tsp salt

in food processor, with knife blade attached, pulse peas until


almost smooth; set aside. in a medium bowl, with fork, mash
avocado; stir until evenly mixed. cover and refrigerate if not
serving right away.
==================================

Recipes 2 Page 34
Pecan Brittle
January 10, 2007
2:00 PM

Pecan Brittle

2 cups sugar
1/3 cup light corn syrup
1 cup butter
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
5 cups pecans
Dipping chocolate (optional)

Toast pecans at 200 degrees F until warm; set aside. In a large


saucepan, combine sugar and corn syrup and cook to 310 degrees F,
stirring constantly. Add butter; continue cooking, stirring
constantly, to 290 degrees F. Remove from heat; stir in salt, soda,
vanilla, and nuts. Beat quickly, and spread out on a greased marble
slab or on a heavily greased cookie sheet. Break apart when cool.
Can be eaten as is or dipped in chocolate. Makes about 20 pieces.

Recipes 2 Page 35
Grilled New Potatoes With Garlic
January 10, 2007
2:00 PM

Grilled New Potatoes With Garlic

1 pound potatoes, new


2 cups garlic
1 teaspoon rosemary, dried
2 tablespoons olive oil
1 teaspoon salt
ground pepper
Cook potatoes on stove top in water to cover or in microwave oven on
HIGH (l00T power) until almost tender. Drain potatoes. Toss with garlic,
rose- mary and olive oil. Season to taste with salt and pepper.
Can be prepared day ahead to this point and refrigerated. To grill, divide
potatoes in half.
Place each batch in single layer be- tween large pieces heavy duty foil (or
double thickness regular foil). Bring up ends of foil to close airtight.
Puncture several holes in each packages. Place on grill rack over hot coals,
turning several times, until cooked, about 7 minutes total. Unwrap and serve
immediately. Makes 6 serv- ings. Puncturing the foil with holes allows some
ot the smokiness to perme- ate the potatoes.
Serves 6.

Recipes 2 Page 36
Baked Individual Eggplant
Parmesan
January 10, 2007
2:01 PM

Baked Individual Eggplant Parmesan

2 – 3 Medium Eggplants
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
1 1/2 Cups Grated Mozzarella Cheese
1 1/2 Cups Grated Parmesan Cheese

For The Sauce:


2 (15 Ounce) Cans Imported Chopped Italian Tomatoes
1/2 Cup Finely Chopped Onion
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
Salt & Pepper
Red Pepper Flakes (Optional)
3 Tablespoons Finely Chopped Fresh Basil

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices
in a colander and sprinkle with a little of the salt. Continue to slice the
eggplants and place them in the colander with salt. Place a plate that just
covers the eggplant on top, and then weight it down with a heavy can or
canister. Let the eggplant drain in the sink for about 45 minutes. Pat the
eggplant dry.

While the eggplant is drying, begin the sauce by heating the olive oil in a
heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an
additional minute or two. Next add the tomatoes, salt pepper, and red pepper
flakes. Cook over low heat until the sauce has thickened, about 30 minutes.
Add the chopped basil and mix well.

Turn on the broiler in the oven and place the eggplant slices flat on a lightly
greased baking sheet. Lightly brush the top of the eggplants with olive oil and
then broil until lightly browned. Turn the eggplant, and brown the other side.
Continue in this manner until all of the eggplant slices have been browned.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little
sauce to just barely cover the bottom of the pan. Place a layer of eggplant
slices side by side without touching each other. Spoon a little sauce on each
slice, and then sprinkle a little of each of the grated cheeses. Choose another
slice of equal size for each of the prepared eggplant slices in the pan, and cover
each one with this second slice. Spoon some sauce on each of these slices, and
then sprinkle with the remaining cheese. Bake the eggplant until bubbly and
lightly browned, about 35 to 40 minutes.

Recipes 2 Page 37
Recipes 2 Page 38
Mediterranean Chickpea Latkes
January 10, 2007
2:03 PM

Mediterranean Chickpea Latkes

From Rozanne Gold, Bon Appétit magazine

Yield: about 24

INGREDIENTS

One 15-ounce can garbanzo beans (chickpeas), rinsed, drained

2 garlic cloves

1 tablespoon fresh rosemary

3 large eggs

6 tablespoons water

2 tablespoons extra-virgin olive oil

3 tablespoons all-purpose flour

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon baking powder

6 tablespoons (or more) olive oil

Pomegranate seeds (optional)

DIRECTIONS

Blend garbanzo beans, garlic and


rosemary in processor to coarse
paste.

Recipes 2 Page 39
Add eggs, 6 tablespoons water and
extra-virgin olive oil; blend until
smooth.

Add flour, cumin, salt, pepper and


baking powder and blend.

Pour batter into bowl.

Heat 6 tablespoons of oil in a heavy,


large skillet over medium-high heat
until hot but not smoking.

Working in batches, drop batter by


heaping tablespoonfuls into hot oil.

Cook until golden, about 1 minute per side.

Using slotted spatula, transfer latkes to paper towels to drain.

Add more oil to skillet as necessary and allow to get hot before adding more
batter.

Transfer latkes to plates.

Sprinkle with pomegranate seeds, if desired, and serve.

TIPS

For a terrific side dish that serves


eight, top these latkes with a quick
sauce made by stirring two tablespoons
dried mint into one cup plain yogurt. Or drizzle the latkes with pomegranate
molasses (found at Middle Eastern markets and some supermarkets.

Recipes 2 Page 40
Butter Pecan Fudge
January 10, 2007
2:04 PM

Butter Pecan Fudge

1/2 cup (1 stick) butter


1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar

Coat an 8-inch square baking dish with nonstick cooking spray. In


a large saucepan, bring the butter, heavy cream, granulated sugar,
brown sugar, and salt to a boil over medium heat, stirring
frequently. Allow to boil for 5 minutes, stirring constantly, then
remove the pan from the heat.
Stir in the pecans and vanilla. Add the confections' sugar and stir
until smooth and well combined. Spread the mixture into the
baking dish. Allow to cool to room temperature then cut into 1-
inch squares and serve, or store in an airtight container until ready
to serve. About 5 dozen pieces.

Recipes 2 Page 41
Black-Eye and Vegetable Chili
January 10, 2007
2:05 PM

Black-Eye and Vegetable Chili

1 cup finely chopped onions


1 cup finely chopped carrots
1 cup finely chopped red or green bell pepper -- (or combination)
1 clove garlic -- minced
4 teaspoons chili powder
1 teaspoon ground cumin
2 tablespoons chopped cilantro
1 14.5 oz can diced tomatoes
2 15 oz cans black-eyed peas -- (or 3 cups cooked)
1 4 oz can chopped green chiles
3/4 cup orange juice
3/4 cup water or vegetable broth
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons chopped cilantro

In slow cooker, combine all ingredients except cornstarch, 2 tablespoons of


water, and 2 tablespoons of cilantro. Cover. Cook on low for 6 to 8 hours or
on high for 4 hours.

Dissolve cornstarch in water. Stir into soup mixture 30 minutes before


serving.

Garnish individual servings with cilantro.

________________________________________

Recipes 2 Page 42
Date Chews
January 10, 2007
2:05 PM

Date Chews

1/2 pound dates, cut up


1 c. granulated sugar
2 eggs, beaten
1 tbsp. butter
3 c. Rice Krispies
1 tsp. vanilla extract

Cook dates, sugar, eggs and butter slowly until thick.

Add Rice Krispies and vanilla extract.


Mix well. Let cool until it can be handled.

Roll into small balls. Roll balls in chopped nuts or coconut.

Recipes 2 Page 43
Margherita Pizza
January 10, 2007
2:06 PM

This is easy, fast and delicious!

Margherita Pizza

2 tsp. garlic, chopped


2 med. tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella cheese, sliced
2 med. wheat flour tortillas
2 tbsp. fresh basil,or cilantro minced
1/2 c. fresh Parmesan, grated

In a small bowl place the garlic, tomatoes, olive oil, salt and pepper.
Thoroughly coat the tomatoes.
Place the cheese slices over the tortillas. Place the soaked tomatoes on
top. Sprinkle on the basil and Parmesan. Preheat the oven to 350
degrees. Place the tortillas on a cookie sheet and bake them for 8
minutes or until the cheese is melted. Cut the pizza into wedges.
Serve

Recipes 2 Page 44
ROASTED PINEAPPLE
SKEWERS
January 10, 2007
1:41 PM ROASTED PINEAPPLE SKEWERS

1 ripe fresh pineapple, peeled or unpeeled


2 tablespoons dark rum (optional)
1/2 cup pure maple syrup
1/2 cup large blueberries
2 pints vanilla ice cream

Soak thin wooden skewers in warm water.


Cut off the top of the pineapple. Reserve the best-looking leaves
in a bowl of cold water (2 per serving). Use a sharp knife to cut
off the bottom.
Remove peel and any eyes. Slice lengthwise, remove core and
cut into 1 1/4-inch chunks.
Stir rum with maple syrup. Toss pineapple in the maple syrup.
Thread, alternating with berries, onto the skewers.
Keep skewers in a shallow dish to marinate in the syrup.
Just before grilling, brush fruit with maple syrup. Cook on grill
5 minutes or until softened. Scoop ice cream into bowls. Stand 2
leaves at the back of each bowl like rabbit ears and serve 1 or 2
skewers with each. Drizzle any remaining maple syrup over the
top. Makes 8 to 12 servings.

Recipes 2 Page 45
Basil Sunflower Seed Pesto
January 10, 2007
1:43 PM

Basil Sunflower Seed Pesto

4 cup coarsely chopped fresh basil leaves


1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 tbsps. sweet butter, softened
2 cloves garlic, crushed
In a blender in batches or in a food processor puree the basil
with the sunflower seeds, the oil, the Parmesan, the butter,
the garlic, and salt to taste. Transfer the pesto to a small bowl
and lay plastic wrap directly on the surface to prevent
discoloration. The pesto keeps, covered and chilled, for 2
weeks. Makes about 1 1/2 cups.
To use the pesto: For every pound of dried pasta cooking in a
keeple of boiling salted water, stir together in a heated serving
bowl 3/4 cup pesto and 2/3 cup hot pasta cooking water.
When the pasta is al dente, drain it in a colander, add it to the
pesto mixture, and toss the mixture with lemon juice, salt,
and pepper to taste.
Makes 4 to 6 servings.

Recipes 2 Page 46
Baked Artichoke Squares
January 10, 2007
1:45 PM

Baked Artichoke Squares

2 (8-oz.) cans refrigerated crescent dinner rolls


1 (14-oz.) can artichoke hearts, drained, chopped
1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain
3/4 cup grated Parmesan Cheese
2/3 cup mayo
2/3 cup sour cream
1/8 tsp garlic powder

Heat oven to 375??F. Unroll dough into 4 long rectangles. Place


crosswise in ungreased 15x10x1 baking pan; press over bottom and 1"
up sides to form crust. Press perforations to seal.

Bake at 375??F for 10-12 minutes or until light golden brown.

In medium bowl, combine all remaining ingredients; mix well.


Spread mixture evenly over partially baked crust.

Bake at 375 degrees F for an additional 8-10 minutes or until topping


is thoroughly heated. Cut into 1 1/2" squares. Serve warm.

60 appetizers

Recipes 2 Page 47
Creamy Artichoke dip
January 10, 2007
1:42 PM

Creamy Artichoke dip

2 cans med-lrg artichoke hearts or qtrs. - drained and diced/bite


size
2 C mayo
1 lrg can diced green chilies (OR 1 sm can jalapenos - for you spice
lovers)
1 C fresh grated parmesan cheese

Preheat oven 350 F. Combine 3/4 C parm. cheese with the rest of
the ingredients in medium casserole dish. Sprinkle remaining 1/4
C parm.
on top. Bake at 350 for 20-25 min. or until heated through and top
is golden. Serve with Fritos, melba rounds, butter crackers,
Triscuits, etc

Recipes 2 Page 48
Pistachio Popcorn
January 10, 2007
1:42 PM

Pistachio Popcorn

1 cup Popcorn
1 cup Shelled pistachios
1/2 cup Pecan halves
2 tablespoons Unsalted butter or canola oil
1/2 teaspoon Curry powder
1/4 teaspoon Sea salt to 1/2 teaspoon
1/2 cup Maple syrup
Air-pop the popcorn and place it in a large bowl along with the pistachios.
To toast the pecans, place on a baking sheet and toast in a preheated 350 degree oven
for 7 to 10 minutes. Be sure not to scorch them. Chop coarsely and add to the popcorn
and pistachios.
In a small, heavy skillet or saucepan, heat the unsalted butter over medium heat. Add
the curry powder and salt and saute for a few seconds. Add the maple syrup and cook
for 3 to 5 minutes. The syrup should boil and be uniformly bubbly.
Pour the hot syrup mixture over the popcorn and nut meats and stir well to coat. Let
cool completely before storing in an airtight container.
To serve, break into clusters.
Yields 8 cups.
Note: Brown rice syrup, honey, or barley malt may be substituted for the maple
syrup.

Recipes 2 Page 49
Blueberry Sausage Breakfast
Cake
January 10, 2007
1:41 PM

Blueberry Sausage Breakfast Cake

I usually serve this with scrambled eggs.


I have successfully used Vegetarian Sausage (Yves) in this. Leftovers
freeze very well, even the Blueberry Sauce.
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter or margarine
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 cup sour cream
1 lb. bulk pork sausage, browned, crumbled and drained ( I use yves
sausages-cooked then sliced)
1 cup blueberries
1/2 cup chopped pecans
In a medium bowl, mix together the flour baking powder and baking
soda. In a large bowl beat the batter until fluffy then add the sugars and
beat until well combined. Add eggs, 1 at a time, and beat well after each
addition. Add the flour mixture alternately with the sour cream. Mix just
until combined. Fold in the sausage and blueberries. Pour the batter into a
greased 9 inch by 13-inch pan. Sprinkle the nuts over the top. At this point
you can either cover the batter and refrigerate it until morning or bake it
right away. When you are ready, bake it at 350 degrees for 35 to 40
minutes, or until a tester inserted in the center comes out clean. Serve
warm with Blueberry Sauce.
Blueberry Sauce:
2 cups blueberries
1/4 cup sugar
3/4 cup water
1 tsp. fresh or bottled lemon juice
pinch salt
2 tbsps. cornstarch combined with 2 tbsps. water
Bring first 5 to boil add rest till thickened

Recipes 2 Page 50
Maple Pears
January 10, 2007
1:40 PM

Maple Pears

6 pears
1/2 cup packed brown sugar
1/3 cup maple syrup
1 Tbs butter, melted
1 tsp grated orange peel
1/8 tsp ground ginger
1 Tbs cornstarch
2 Tbs orange juice

Peel pears. Core pears from bottom, leaving stems attached. Place pears
upright in your crockpot.

Mix remaining ingredients except cornstarch and orange juice; pour over
pears. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.

Remove pears from cooker; place upright in serving dish or individual dessert
dishes.
Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on
high heat setting about 10 minutes or until sauce is thickened.
Spoon sauce over pears.

Makes 6 servings

Recipes 2 Page 51
Mango Shake
January 10, 2007
1:44 PM

Mango Shake

Heart Healthy Website

Kids love this drink's creamy, sweet taste.

Ingredients:

2 Cups lowfat milk


4 Tbsp. frozen mango juice (or 1 fresh mango, pitted)
1 small banana
2 ice cubes

Directions:

Put all ingredients into blender. Blend until foamy. Serve


immediately.

Variations

Instead of mango juice, try orange, papaya, or strawberry juice.

Yield: 4 servings
Serving size: 3/4 cup
Each serving provides (with mango and banana):
Calories: 106
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 63 mg
Total fiber: 2 g
Protein: 5 g
Carbohydrates: 20 g
Potassium: 361 mg

Recipes 2 Page 52
Wild Rice and Mushroom Soup
January 10, 2007
1:53 PM

Wild Rice and Mushroom Soup

1 1/2 pints vegetable stock


1 small onion, finely chopped
1 small green bell pepper, diced
1 tablespoon parsley, chopped
1 ounce wild rice, washed and drained
4 ounces button mushrooms, sliced
5 tablespoons red wine
salt and pepper
Put the stock into a soup pot. Add the chopped onions, bell pepper
and parsley.
Bring to a boil, cover and simmer for 15 minutes. Add the washed
wild rice and continue to simmer for another 40 minutes.
Add the mushrooms and the wine. Season to taste. Cover and
simmer for a further 15 minutes. Serve hot.
Makes 2 servings.

Recipes 2 Page 53
Blueberry Peach Streusel
January 10, 2007
1:40 PM

Blueberry Peach Streusel

Cream together:
1/2 cup butter
1 cup sugar
Add one at a time:
3 eggs
Sift together:
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
Stir into above two alternately:
1/2 c fresh orange juice
1 tsp vanilla
Gently add:
1 cup fresh blueberries
2 cups fresh peaches
Sprinkle this Topping on top:
blend together
1/2 cup flour
1/2 cup sugar
1/4 cup butter firm and cubed
Bake at 350 degrees in 2 loaf tins for 45 minutes.

Recipes 2 Page 54
Diabetic Herbed Russet
Potatoes
January 10, 2007
1:57 PM

Diabetic Herbed Russet Potatoes

Ms Marla 2003
You'll never want russet potatoes prepared any other way after you
try this recipe!
Number of Servings: 6
Serving Size: 1 medium potato

Ingredients
Name Measure Weight
medium russet potatoes, washed, unpeeled, and cut in half
lengthwise 6 ea ---
olive oil 1 Tbsp ---
white wine 1 Tbsp ---
low-fat, low-sodium chicken broth 2 Tbsp ---
minced fresh thyme 2 tsp ---
minced fresh rosemary 1 tsp ---
fresh ground pepper to taste 1 ea ---

Preparation Instructions
1 Add the potatoes to a large pot of boiling water and boil for about
10-15 minutes, just until potatoes are slightly tender and not too soft.
Drain. In a large glass dish, combine the remaining ingredients.
Add the potatoes and marinate for 30 minutes.
2 Prepare an outside grill with an oiled rackset 4 inches above the
heat source. On a gas grill, set the heat to high. Grill each potato
half directly on the rack or in an oiled, wire-hinged vegetable
basket, turning constantly, for 15-17 minutes until the potatoes are
cooked through.

Exchanges Per Serving

1-1/2 Starch

Nutrition Information

Amount per serving


Calories 120
Calories From Fat 16
Total Fat 2 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 10 mg
Total Carbohydrate 24 g
Recipes 2 Page 55
Total Carbohydrate 24 g
Dietary Fiber 4 g
Sugars 2 g
Protein 3 g

Recipes 2 Page 56
Cappuccino Mix
January 10, 2007
1:57 PM

Cappuccino Mix

gifts ina jar/Christmas


a.. 1 cup powdered instant non-dairy creamer
b.. 1 cup chocolate milk mix
c.. 2/3 cup instant coffee granules
d.. 1/2 cup sugar
e.. 1/2 tsp. ground cinnamon
f.. 1/4 tsp. ground nutmeg
Combine all ingredients, mix well. Store in an airtight container.
To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup
boiling water; stir well. Great served with a scoop of ice cream or
whipped topping. Yields about 33 servings.

Recipes 2 Page 57
*** Holiday Vegetarian recipes ***
January 10, 2007
3:32 PM

Recipes 2 Page 58
Holiday Morning French Toast
January 10, 2007
2:11 PM

Holiday Morning French Toast

Serving Size : 12

1 cup brown sugar


1/2 cup butter, melted
3 teaspoons ground cinnamon, divided
3 tart apples (such as granny Smith), peeled and
sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1" slices
6 large eggs
1-1/2 cups milk
1 tablespoon vanilla extract

Combine brown sugar, butter and 1 teaspoon cinnamon in


a 13x9" baking pan. Add apples and cranberries. Toss
to coat well. spread apple mixture evenly over pan
bottom. Arrange slices of bread on top.

Mix eggs, milk, vanilla and remaining 2 teaspoons


cinnamon until well blended. Pour mixture over bread,
soaking bread completely. Cover and refrigerate 4-24
hours.

Bake, covered with foil in a preheated 375 degree oven


for 40 minutes. Uncover and bake 5 minutes. Remove
from oven. Let stand 5 minutes. Serve warm.

Recipes 2 Page 59
Christmas Mocha Nut Butter Balls
January 10, 2007
3:28 PM

Christmas Mocha Nut Butter Balls

1 c Butter; softened
1/2 c Sugar
2 tsp Vanilla
2 tsp Instant coffee powder
1/4 c Cocoa
1 3/4 c Flour
1/2 tsp Salt
2 c Pecans; finely chopped

Cream butter, sugar, and vanilla until light. Add instant


coffee, cocoa, flour,
and salt. Mix well. Add pecans.

Shape into 1" balls and place on ungreased sheets.

Bake at 325 degrees for about 17 to 20 minutes.

Roll in powdered sugar while warm.

Store in tin box between layers of wax paper.

Recipes 2 Page 60
Awesome Christmas
Fudge
January 10, 2007
2:10 PM

Awesome Christmas Fudge

This is a little different from my recipe that I love but it


works.. I have done this and it is very good..

5 oz. evaporated milk


1 1/2 cups sugar
1 jar Marshmallow Cream
1/4 cup butter
1/2 teasp. salt
12 oz. semi-sweet chocolate chips
1 teasp. vanilla
1/2 cup chopped nuts

Butter an 8" square pan. Combine milk, sugar,


marshmallow cream, butter, and salt in a sauce pan. Stir
and bring to a boil over moderate heat. Continue to stir
and cook for 5 minutes. Remove from heat. Immediately
add chocolate chips and vanilla, and stir until mixture is
shiny. Add nuts and pour quickly into the buttered 8"
square pan. Chill thoroughly. Cut into squares.

Recipes 2 Page 61
Sweet Sweet Potato
Latke (Pareve)
January 10, 2007
2:11 PM

Sweet Sweet Potato Latke (Pareve)


Preparation Time: 15 minutes Frying
Time: About 10 minutes per batch

2 lbs. sweet potatoes or yams


2 Tbs. matzoth meal (or flour)
2 eggs
1 tsp. baking powder
1 - 2 tsp. cinnamon (to taste)
1/4 tsp. nutmeg
1/4 tsp. cloves
peanut oil

Peel and grate sweet potatoes and


remove any excess moisture. Beat eggs
and add one at a time, mixing well.
Add matzoth meal or flour and baking
powder. Add spices and mix well.

Heat oil until hot and put large


spoonful for each pancake. Cook until
brown and flip.

Makes about 18 - 20 pancakes.

Note: For fluffier pancakes, separate


eggs. Separate and add yolks where
"add eggs". Beat egg whites until stiff.
Fold in egg whites after all other
ingredients have been mixed in.

Recipes 2 Page 62
Chocolate Butterscotch Christmas Fudge
January 10, 2007
3:43 PM

Chocolate Butterscotch Christmas Fudge

1 c Sugar
15 oz Sweetened condensed milk
1/2 c Water
6 oz chocolate chips
6 oz Butterscotch chips
1/4 c Butter or regular margarine
1 tsp Vanilla
1 c Chopped walnuts

Combine sugar, milk, water, chocolate and butterscotch chips in


3 quart heavy saucepan.

Cook over medium heat,stirring constantly, to soft ball stage


(234F).

Remove from heat. combine butter and vanilla in mixing bowl.

Pour hot mixture into bowl. Beat with electric mixer at high
speed until mixture
starts to thicken. Stir in walnuts.

Spread into greased 9 inch square baking pan. Cool and cut into 1
1/2 inch squares.

Recipes 2 Page 63
Jingle Bell Fudge
January 10, 2007
3:43 PM

Jingle Bell Fudge

12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)

Combine butterscotch chips and peanut


butter in top of double boiler on medium
heat.

Cook until butterscotch melts; remove from


water. Stir until blended; add milk and
stir just until blended.

Spread in foil- lined 8-inch square pan.

Press chopped walnuts into surface, if


desired, and chill until firm. Cut into 1-inch
squares.

Recipes 2 Page 64
Vodka Pasta Sauce
January 10, 2007
3:44 PM

A friend emailed this to me, I made it last month.


It was wonderful and I'll make again.

Vodka Pasta Sauce

1 chopped onion
2 chopped celery stalks
3 Tablespoons minced garlic
1/4 cup olive oil
3/4 cup Vodka
1 can(28 ounce) crushed tomatoes
1/4 teaspoon oregano
2 Tablespoons chopped parsley
1/4 teaspoon crushed rosemary
1 Tablespoon basil
1/4 teaspoon cayenne pepper
1 cup half-and- half cream

In a large skillet, heat oil over medium heat. Cook


onion, celery, and garlic in oil; stir until soft. Add
vodka. Simmer until almost all liquid is gone. Add
tomatoes, cayenne, and herbs. Simmer for 10 minutes.
Stir in half and half, and heat for 3 minutes. Serve
sauce over your favorite pasta.

Recipes 2 Page 65
Redder than red Cranberry sauce from Nigella Lawson
January 10, 2007
3:49 PM

Subject [Gourmet_Gourmand] Redder than red Cranberry sauce fron Nigella Lawson
From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups. com
Sent December 8, 2006 6:52 PM

Redder than red cranberry sauce

by Nigella
Lawson
from Nigella's
Christmas
Kitchen

Makes 5fl oz

Preparation time less than 30


mins
Cooking time 10 to 30 mins

Recipes 2 Page 66
Ingredients
1 x 340g/12oz packet fresh cranberries
200g/7oz caster sugar
3 tbsp cherry brandy
75ml/2¾fl oz water
lemon juice, optional
Method
1. Place all the ingredients in a pan and cook until
the liquids have reduced to a thick cranberry
sauce.
2. The pectin-rich nature of the fruit means that
it solidifies briskly as it cools, so take the pan off
the heat to stop it from cooking and reducing
when you still think there's too liquid. Once the
berries have burst, which should be after about
ten minutes, it should be ready. Taste to test
whether the sauce needs more sugar (if you find
it too sweet just add some lemon juice).

Show me more cranberry recipes

Show me more Nigella Lawson recipes

Search by up to
three
ingredients, or
by recipe title:
Find a
programme
recipe:
Find recipes by
chef:
healthier
option quick
recipes

vegetarian
Recipes 2 Page 67
vegetarian

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search

__._,_.___

“A daydream is a meal at which images are eaten. Some of us are gourmets, some
gourmands, and a good many take their images precooked out of a can and swallow them
down whole, absent-mindedly and with little relish.”
W. H. Auden [Wystan Hugh Auden] (1907-1973)

SPONSORED LINKS
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Recipes 2 Page 68
Nigella Lawson's Crab Cakes
January 10, 2007
3:52 PM

Crab cakes

by Nigella Lawson
from Nigella's Christmas
Kitchen

Makes 40

Preparation time less than 30 mins


Cooking time 10 to 30 mins

Ingredients
4 spring onions, chopped
1 garlic clove
500g/1lb 2oz white crabmeat
3 tsp Japanese wasabi
2 tsp rice vinegar
2 tsp tamari or Japanese soy sauce
100g/4oz brown rice flour
groundnut or other vegetable oil for frying
limes sliced into segments, to garnish
Method
1. Place the garlic and the spring onions into the bowl of a food
processor and blend until they become finely chopped.
2. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and
the rice flour to the bowl. Blend the mixture again until it has
combined to form a rough paste.
3. In a large frying pan, add enough oil to fill the panto a depth of
0.5cm/¼in. Heat the oil until a breadcrumb sizzles and turns
golden-brown when added (CAUTION: Hot oil can be dangerous.
Do not leave unattended).
4. Roll teaspoonfuls of crab mixture into balls with your hands.
Flatten the balls slightly and carefully place them into the hot oil.
Fry the crab cakes until they turn golden-brown on both sides and
are cooked through (only cook 8-10 crab cakes in the pan at one
time so that they can be turned quickly and the oil temperature

Recipes 2 Page 69
time so that they can be turned quickly and the oil temperature
doesn't drop too much). Drain the crab cakes on kitchen paper.
5. To serve place the crab cakes on a clean plate and place the lime
segments around the plate.

__,_._,___

Recipes 2 Page 70
Redder than red Cranberry sauce from Nigella Lawson
January 10, 2007
3:49 PM

Subject [Gourmet_Gourmand] Redder than red Cranberry sauce fron Nigella Lawson
From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups. com
Sent December 8, 2006 6:52 PM

Redder than red cranberry sauce

by Nigella
Lawson
from Nigella's
Christmas
Kitchen

Makes 5fl oz

Preparation time less than 30


mins
Cooking time 10 to 30 mins

Recipes 2 Page 71
Ingredients
1 x 340g/12oz packet fresh cranberries
200g/7oz caster sugar
3 tbsp cherry brandy
75ml/2¾fl oz water
lemon juice, optional
Method
1. Place all the ingredients in a pan and cook until
the liquids have reduced to a thick cranberry
sauce.
2. The pectin-rich nature of the fruit means that
it solidifies briskly as it cools, so take the pan off
the heat to stop it from cooking and reducing
when you still think there's too liquid. Once the
berries have burst, which should be after about
ten minutes, it should be ready. Taste to test
whether the sauce needs more sugar (if you find
it too sweet just add some lemon juice).

Show me more cranberry recipes

Show me more Nigella Lawson recipes

Search by up to
three
ingredients, or
by recipe title:
Find a
programme
recipe:
Find recipes by
chef:
healthier
option quick
recipes

vegetarian
Recipes 2 Page 72
vegetarian

Advanced
search

__._,_.___

“A daydream is a meal at which images are eaten. Some of us are gourmets, some
gourmands, and a good many take their images precooked out of a can and swallow them
down whole, absent-mindedly and with little relish.”
W. H. Auden [Wystan Hugh Auden] (1907-1973)

SPONSORED LINKS
Gourmet cooking Gourmet cooking class Cooking recipes
Healthy cooking recipe Cooking recipe software
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Recipes 2 Page 73
Cocoa Gingerbread Star Cookies
January 10, 2007
3:55 PM

Cocoa Gingerbread Star Cookies


Servings: 30

Ingredients:
1/2 cup Dark molasses
1/4 cup Diet margarine
1 1/4 cups All-purpose flour
3 tablespoons Unsweetened cocoa powder, Dutch processed
1/4 teaspoon Baking powder
1/2 teaspoon Ground ginger
1/4 teaspoon Ground nutmeg
Non-stick butter-flavored cooking spray

Directions:
Recipe by: Skinny Chocolate - ISBN

Place molasses and margarine in small saucepan over medium heat and
bring to boil. Cool. Pour mixture into mixing bowl or bowl of electric
mixer. Sift together flour, cocoa, baking powder, ginger, and nutmeg.
Blend into molasses mixture. Gather dough into ball; cover with aluminum
foil. Refrigerate 3 to 4 hours.

Divide dough in half. Roll it out on lightly floured board. Cut out
cookies, using a "star" cutter or other pattern of your choice. Preheat
oven to 375 F. Spray non-stick cookie sheet, Place cookies on sheet 1
1/2 inches apart. Bake cookies in center of oven 8 to 10 mins.

Cookies are done when just firm and beginning to brown. Cool in pan;
remove with spatula. Store in airtight container.

NOTE: you can add dried currants to batter if you wish.

NUTRITIONAL DATA PER SERVING Calories 78 % Calories from fat 20 Fat


(gm)
1.8 Sat. fat (gm) 0.4 Cholesterol (mg) 0 Sodium (mg) 52 Protein (gm) 1.2
Carbohydrate (gm) 14

Recipes 2 Page 74
Cinnamon Rolls (Diabetic)
January 10, 2007
3:55 PM

Cinnamon Rolls (Diabetic)


Author/Submitted by: The New Diabetic Cookbook by Mabel Cavaiani, R.D.
Servings: 24

Ingredients:
1 cup warm water, 110-115 F
1/4 cup instant dry milk
1 active dry yeast(package)
3 1/2 cups all-purpose flour, divided
1/8 teaspoon ground ginger
1/4 cup vegetable oil
1 tablespoon salt
1 tablespoon cinnamon, optional
Liquid sugar subsitute equal to 2 tbsp sugar
1 1/2 teaspoons margarine, at room temperature
1/2 cup brown sugar twin sugar substitute
1 1/2 tablespoons margarine, at room temperature

Directions:
Place water, dry milk, and yeast in mixer bowl; mix lightly and let set
for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium speed, using
dough hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener,
and 1 1/2 c flour to batter and mix at low speed, using dough hook, for
another 4 minutes. Use as much of the remaining flour as necessary to
make a smooth resilient dough.

Shape the dough into a ball and place in a bowl that has been well
greased with margarine. Turn the ball over to coat the top with
magarine. Cover with a cloth and set in a warm place until doubled in
volume. Turn dough onto a lightly floured working surface and knead
lightly. Form into a ball an return to greased bowl, turning the top
again to cover it with margarine. Cover with a cloth and set in a warm
place until doubled in volume.

Use 1 1/2 tsp margarine to grease the sides and bttom of a 9 by 13 cake
pan. Set aside for later use. Turn dough onto a lightly floured working
surface. Knead lightly and form into a ball. Cover with a cloth and let
rest 10 min. Roll dough out to form a 9 by 16 inch rectangle.

Spread the softened 1 1/2 tbsp of margarine evenly over the dough.
Sprinkle evenly with the brown sugar substitute and cinnamon mixture.
Roll into a long roll like a jelly roll and cut into 24 equal slices.
Place the slices, cut side down, in the cake pan, spacing them evenly.
Cover with a cloth and let rise until double in volume.

Bake at 375 F for 25 to 30 minutes or until golden brown. Turn rolls out
of the pan onto a wire rack and serve warm, if possible.

Recipes 2 Page 75
WW Mushroom and Wild Rice Slow Cooker Stew
January 10, 2007
3:57 PM

This came in my Weight Watchers newsletter today. Looks


like a keeper.
Think I'll add one each minced red, green and orange bell
pepper for color and some red pepper flakes in with the oil.
Bet this would cook down well to a pasta sauce. Think I'll use
the exotic mixed mushrooms too. Bet it would work well
with just Portobellos!! New recipe, new adventure.
Chupa

@@@@@
WW Mushroom and Wild Rice Slow Cooker Stew - 4 pts
1 1/2 tsp olive oil
2 cup leek(s), finely chopped, white parts only (about 2 large
leeks)
2 cup shiitake mushroom(s), sliced
1 cup carrot(s), diced
3 cup vegetable broth
1 tsp table salt
1 cup uncooked wild rice

Heat oil in large nonstick skillet. Add leeks and mushrooms


and sauté until tender, about 5 minutes. (Note: If you’re in a
hurry, skip this step and simply add all the ingredients
directly to the slow cooker.)

Spoon leeks and mushrooms into a 4- to 5-quart slow cooker.


Add carrots, broth, salt and rice; cover and cook on low for 6
to 7 hours.

Yields about 1 1/2 cups per serving.

Servings: 4
Preparation Time: 17 min
Cooking Time: 420 min
Level of Difficulty: Easy

Source: Weight Watchers


Formatted by Chupa Babi in MC: 12.08.06

Recipes 2 Page 76
Browning the vegetables in this one-pot meal brings out their
natural sweetness. The extra work is worth the flavor boost.

Recipes 2 Page 77
Grilled Potatoes And Pumpkin With Moroccan Dressing
January 10, 2007
3:58 PM

Grilled Potatoes And Pumpkin With Moroccan Dressing

4 to 5 large potatoes
1 small pumpkin
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, chopped

Moroccan Dressing:
3 garlic cloves, finely chopped
1 onion, finely chopped
1 ripe or canned tomato, chopped
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1 tablespoon vinegar or lemon juice
3 tablespoons olive oil
1 pinch sugar
salt to taste
ground cayenne to taste

Parboil the potatoes, then cut them into thick slices. Peel and slice the pumpkin. Marinate potatoes and
pumpkin in a mixture of the olive oil, lemon juice and chopped garlic.
Prepare a charcoal fire or preheat a gas grill.
Grill potato and pumpkin slices until browned. Blend the dressing ingredients and toss with the vegetables.
Taste for seasoning. Serve warm or at room temperature.
Serves 4.

Recipes 2 Page 78
White Beans And Saffron
January 10, 2007
3:58 PM

Subject [vegetarian_group] White Beans And Saffron


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent December 7, 2006 6:34 AM

White Beans And Saffron

2 pounds Dried navy or great northern beans, soaked in


water overnight in refrigerator
5 quarts Water
3 Bay leaves
Salt to taste
Freshly ground black pepper to taste
4 tablespoons olive oil
2 large White onions, finely diced
3 Garlic cloves, finely chopped
1/2 cup Finely chopped flat leaf parsley
1 teaspoon Saffron stems

Drain soaked beans. Place in a large pot with fresh


water, bring to a boil, and reduce heat. Simmer for 1
1/2 to 2 hours with bay leaves. Add 1 teaspoon salt
after simmering for 1 hour.
In a saute pan over medium heat, heat olive oil. Add
onion and saute until translucent. Add garlic and cook
for 1 minute. Add parsley and saffron, allow to cook
for 1 minute more, and remove from heat.
Drain the cooked beans of excess water. Return the
beans to the pot and add cooked onion mixture. Combine
and reheat. Check seasoning and serve.
Serves 8 to 12.

__________________________________________________________

Recipes 2 Page 79
Oatmeal Cookies
January 10, 2007
3:58 PM

Subject [vegetarian_group] Oatmeal Cookies


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent December 6, 2006 10:46 AM

Oatmeal Cookies

" This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. This is a recipe that I
have had for years that a friend of mine gave me. "

Ingredients
3 eggs
1 cup raisins
1 teaspoon vanilla extract
1 cup butter flavored shortening
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups quick cooking oats
1/2 cup chopped walnuts

Directions
1 Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking
soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and
walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
4 Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

Recipes 2 Page 80
Extra-Moist Cornbread
January 10, 2007
3:58 PM

Subject [Gourmet_Gourmand] Extra-Moist Cornbread


From Gourmet_Gourmand@yahoogroups.com
To gourmet_gourmand@yahoogroups.com
Sent December 5, 2006 4:08 PM

Extra-Moist Cornbread

Moist cornbread? Is that Possible? Try this and discover for yourself!

2 eggs
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup cornmeal
1/2 teaspoon salt
1 cup plain sour cream
1/4 cup butter, melted

Preheat oven to 400° F. Beat eggs in a mixing bowl and add sugar. Mix
well. In a separate bowl, whisk flour, baking powder, soda, cornmeal,
and salt. Add the dry ingredients alternately with the sour cream to the
egg mixture. Stir in cooled, melted butter. Bake in a greased 10-inch
cast-iron skillet for 15-25 minutes. Watch closely after the first 15
minutes to ensure it doesn't burn.

Recipes 2 Page 81
Czech Poppy Seed Cookies
January 10, 2007
3:58 PM

Subject [vegetarian_group] Czech Poppy Seed Cookies


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent December 4, 2006 9:51 PM

Czech Poppy Seed Cookies

Dough:
1/4 pound unsalted butter, softened
1/3 cup sugar
1 egg
2 tablespoons sour cream
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon grated lemon zest

Filling:
1/2 cup milk
1 tablespoon honey
1 cup ground poppy seeds
2 tablespoons sugar
1 teaspoon ground allspice

Make the dough: With an electric mixer, beat together


the butter, sugar, egg and sour cream in a large bowl.
Mix in the flour, salt and lemon zest to make a stiff
dough. (The dough may be made ahead and refrigerated
covered, for up to two days.)
Preheat the oven to 350 degrees and lightly oil a
baking sheet. Make the filling: Bring all of the
filling ingredients to a boil in a sauce pan. Reduce
the heat and simmer, uncovered, for 5 minutes,
stirring frequently, until the sugar and honey are
well dissolved. Remove from the heat and set aside to
cool slightly.
Roll out the dough on a floured board in a rectangle
1/3-inch thick. Spread the poppy seed filling on the
dough and roll the rectangle from the long side as you
would a jelly roll. Bake the roll on the baking sheet
for 40 to 45 minutes, or until lightly browned. Remove
from the oven, let cool for 5 to 10 minutes, and slice
while still warm into about 24 cookies.
Yields 24 cookies.

__________________________________________________________

Recipes 2 Page 82
OVEN FRIED ZUCCHINI CHIPS
January 10, 2007
3:58 PM

Subject [vegetarian_group] OVEN FRIED ZUCCHINI CHIPS


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent December 4, 2006 1:19 PM

OVEN FRIED ZUCCHINI CHIPS


I dont like this that much.. I fry my zucchini lol

(Weight Watcher Points - 1 Point per serving!)


3 med. zucchini
1/4 c. frozen egg substitute, thawed
2 tbs.. commercial reduced-calorie Italian dressing
1/2 c. fine, dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg substitute and Italian dressing in a small
bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip
zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking stone lightly spritzed
with oil. Bake at 475 degrees for 5 minutes; you may need
to turn and bake an additional 5 minutes or until golden. Serve immediately.
Yield: 8 servings - 1/2 cup serving

Jenn Mom2sam &Tiny


WHAT YOU SEE IS WHAT YOU GET!
GOD ONLY GIVES YOU WHAT YOU CAN HANDLE

Recipes 2 Page 83
Cream of carrot soup
January 10, 2007
3:58 PM

Subject [vegetarian_group] Cream of carrot soup


From vegetarian_group@yahoogroups.com
To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; quick_vegetarian2
@ya hoogroups.com; Recipes_USA@yahoogroups.com; theferalvegetarian@yahoogroups.com;
TheGenderGiftedGourmet@yahoogroups.com; vegetarian_group@yahoogroups.com
Sent December 4, 2006 2:07 AM

Cream of carrot soup


From: (Stephen Gisselbrecht)
Date: 1 Sep 93 19:43:38 EDT

2 lbs. carrots
2 medium potatoes
3 or 4 large onions
1-2 *fists* of garlic (not cloves!)
~1 Tbl dried thyme
~2 tsp ground coriander seed
~2 tsp ground ginger root (less if you don't like hot food)
~1/2 tsp black pepper
~1/2 tsp ground cardamom
~1 C good red wine
1 C sour cream
salt to taste

Peel and dice the first four ingredients, and put in a large pot. Yeah,
it seems like a whole lot of garlic, but it makes a lot of soup and it's
going to cook for a long time. Add the seasonings, then the wine, then
water until the veggies are completely covered. Bring to a boil and
then slowly simmer, stirring occasionally, for hours. You cannot
overcook it at this point. When you think it's ready, test the largest
chunk of carrot you can find--it should be quite soft.

Strain the soup through a colander, reserving the liquid. Puree the
veggies in a food processor--you'll probably have to do this in batches.
Use a little of the liquid to help it form a smooth puree. Stir the
sour cream into the puree; you may not want to use the whole cup, so try
adding less and tasting it.

Strain the reserved broth into the puree through a fine-meshed sieve.
(The spices will have given up all their flavor by now, and they make
the soup kinda gritty.) Stir it in, and then *carefully* salt it.

Makes lots--probably enough for a first course for 10. Serve warm. If
desired, you can simmer some broccoli florets in the strained broth
while you're pureeing and then throw those in for color and texture
contrast.

__._,_.___

Recipes 2 Page 84
Chive and Corn Studded Mashed Potatoes
January 10, 2007
3:58 PM

Subject [vegetarian_group] Chive and Corn Studded Mashed Potatoes


From vegeta rian_group@yahoogroups.com
To veg-gourmet
Sent December 3, 2006 5:21 PM

Chive and Corn Studded Mashed Potatoes

6 pounds potato -- chopped


6 ears fresh corn -- stripped
1/4 cup olive oil
4 cups milk
1 bunch chives -- snipped
Salt and pepper -- to taste
Cayenne pepper -- to taste

Cook 6 pounds peeled, chopped potatoes in salted


water. Strip 6 ears of
fresh corn and saut頣orn kernels in 1/4 cup
olive oil. In a mixing bowl,
add potatoes and 4 cups heated milk. Mash and add
corn. Finish with 1
bunch snipped chives and salt and cayenne pepper to
taste.

_________________________________________________________

Recipes 2 Page 85
Gingerbread Men
January 10, 2007
3:58 PM

Subject [vegetarian_group] Gingerbread Men


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent December 2, 2006 10:11 PM

Gingerbread Men
SUBMITTED BY: Kim at allrecipes

I plan on making these again tomorrow.. I bought a new cookie sheet and cookie just for this.. I never
remember to buy molasses when I go to the store so I like this recipe.

"Doesn't need molasses!!!"


Original recipe yield: 2 1/2 dozen
PREP TIME 25 Min
COOK TIME 12 Min
READY IN 1 Hr 37 Min

INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until
smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding
mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough
out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches
apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire
racks.

Recipes 2 Page 86
AZTEC CORN SOUP
January 10, 2007
3:58 PM

Subject [Gourmet_Gourmand] AZTEC CORN SOUP


From Gourmet_Gourmand@yahoogroups.com
To gourmet_gourmand@yahoogroups.com
Sent December 2, 2006 5:00 PM

AZTEC CORN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

1/4 cup Butter


3 1/2 cup Fresh Corn (I actually used Frozen and it was fine)
1 clove Garlic -- minced or pressed
1 onion--diced
1 cup Chicken Stock
2 cup Milk
1 teapoon Oregano Leaves
2 tables spoon Jalepeno -- diced
4 oz Cheddar Cheese-- shredded
Salt
1/4 cup Fresh Cilantro -- chopped

In a 5-6qt pan, melt butter over med. heat. Add corn


garlic and onion; cook, stirring, until corn is hot and
darker golden in color (about 2 min).

Remove from heat. Whirl stock and 2 c of the corn mixture in a


food processor or blender until smooth; add to
remaining corn mixture in pan.

Stir in milk, oregano and jalepenos; bring to a boil over med. heat stirring
constantly.

Remove from heat and stir in cheese.Season to taste with salt. Garnish individual servings w/cilantro. Makes 4-6
servings.

Recipes 2 Page 87
French Toast Blintzes
January 10, 2007
3:58 PM

Subject [vegetarian_group] French Toast Blintzes


From vegeta rian_group@yahoogroups.com
To Vegetarian Group
Sent December 1, 2006 2:36 PM

FRENCH TOAST BLINTZES

This recipe was brought over from Russia by my Great Grandmother and has been handed down for
over 100 years. We love this on a chilly morning with a good cup of java.

FRENCH TOAST BLINTZES

Trim crusts from chalah bread (white bread or whole wheat can be used with wonderful results). Roll
bread with a rolling pin until flat. Place 2 tsp of cheese filling in center of bread slice. Fold like an
envelope (corner to corner triangle). Moisten hands with water and pinch edges closed. Dip in egg
mixed with a little milk. Fry in butter until brown. Serve with sour cream, preserves, sugar or hot
strawberry sauce or blueberry sauce.
Yield about 20 pieces

CHEESE FILLING

1 lb dry cottage cheese


2 eggs (or egg substitute)
1 tbsp melted butter (or margarine)
sugar & lemon juice to taste
1/4 cup raisins if desired

Combine all ingredients and mix well.

Recipes 2 Page 88
Chocolate Jumbles & Variations
January 10, 2007
3:59 PM

Subject [vegetarian_group] Chocolate Jumbles & Variations


From vegeta rian_group@yahoogroups.com
To Vegetarian Group
Sent December 1, 2006 2:34 PM

CHOCOLATE JUMBLES

I have been making this recipe since 1968 and it is very very TNT. Hope you enjoy it as much as we have
over the years

CHOCOLATE JUMBLES

1/3 cup soft butter or shortening


1/2 cup sugar
1 egg
1 1/2 tsp vanilla
1/2 cup flour
1/4 cup cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 cup chopped walnuts
1 cup chopped dates

Beat butter, sugar, eggs and vanilla together until smooth. Sift together flour, cocoa, baking powder, salt
and cinnamon, and stir into batter. Fold in nuts and dates. Drop from a teaspoon onto a lightly greased
baking sheet. Bake at 350 F for 12 to 15 minutes. Cool.
Yields 2 1/2 dozen cookies

Variation:

Replace nuts and dates with coconut and chocolate chips.


Replace dates with coconut.
Replace dates with chocolate chips.
Replace nuts with coconut.
Replace nuts with chocolate chips.
Replace dates with dried apricots.
Replace nuts and dates with coconut and dried apricots.

The variations are just about endless and all come out great!!!

---------------------------------

Recipes 2 Page 89
CARDAMOM BREAD - Plain
January 10, 2007
3:59 PM

Subject [vegetarian_group] CARDAMOM BREAD - Plain


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent November 28, 2006 9:36 PM

CARDAMOM BREAD

I cannot remember where I found this recipe. ITs not a sweet bread and I dont use the raisins in this
because Travis will not eat Raisins.. I make it plain with out the fruits.. Im gonna make some more in the
morning.. I think that my diabetic neighbor can eat someof this since its notthe sweet bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- --------------------------------------------
2 1/2 c All-purpose flour
2 pk Active dry yeast
3/4 ts Ground cardamom
1 1/4 c Milk
1/2 c Sugar
1/2 c Butter
1 t Salt
1 Egg
1 c Candied fruits -- optional
1 c Light raisins
2 1/2 c All-purpose flour

In a large mixer bowl combine 2 1/2 cups all-purpose flour, yeast, and cardamom. In a saucepan heat
milk, sugar, butter, and salt just till warm (115F) and the butter is almost melted; stir constantly. Add
heated milk mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 minute. Beat
3 minutes at high speed, scraping sides of bowl constantly. Stir in 1 chopped mixed candied fruits and
peels (optional), raisins, and as much of the 2 1/2 cups all-purpose flour as you can mix in with a spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a
moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in
a lightly greased bowl; turn once to grease surface. Cover, let rise in a warm place till double (about 1
1/2 hours). Punch dough down; divide dough in half.

Cover; let rest 10 minutes. Shape into 2 round loaves; place on greased baking sheets. Flatten each
slightly to a 6-inch diameter. Cover; let rise till nearly double (45 to 60 minutes). Stir together 1 slightly
beaten egg yolk and 2 tablespoons water, brush over loaves.
Bake in a 350F oven for 35 minutes or till done. (remember ovens are different) Cool on a wire rack.
Makes 2 round loaves. (my pans were square.)
ARE YOU READY FOR THE HOLIDAYS

Recipes 2 Page 90
Wonderful Fruit Smoothie
January 10, 2007
3:59 PM

Subject [vegetarian_group] Wonderful Fruit Smoothie


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent November 28, 2006 9:37 PM

Wonderful Fruit Smoothie

My variation of this : I use skim milk, 1 banana (not frozen) 4 packets of


Equal, 2 tsp. vanilla, 2 tsp. of chocolate extract, place in blender, add 6
ice cubes, enjoy.

note: add vanilla and chocolate extracts to your taste.

Recipes 2 Page 91
Spinach Crescents
January 10, 2007
3:59 PM

Subject [vegetarian_group] Spinach Crescents


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent November 28, 2006 3:29 PM

Spinach Crescents

1 pkg. frozen spinach


1 small package (3 oz) cream cheese, softened
1/2 cup sharp cheddar cheese
Tabasco to taste
dash of paprika
1 pkg. refrigerated crescent rolls
salt & pepper to taste

Thaw spinach completely and drain as much liquid as possible. Mix spinach
with cream cheese, cheddar cheese, salt, pepper, and Tabasco to taste. Place
a small spoonful of spinach mixture onto wide part of crescent roll. Roll
crescent per directions on the package. Sprinkle a bit of paprika on top of
each crescent and bake at 375 degrees until golden brown.

Recipes 2 Page 92
Cashew and Dried Cherry Granola
January 10, 2007
3:59 PM

Subject [vegetarian_group] Cashew and Dried Cherry Granola


From vegeta rian_group@yahoogroups.com
To BREAKFAST-RECIPE@yahoogroups.com
Sent November 28, 2006 12:06 PM

Cashew and Dried Cherry Granola

The number in parentheses is 3X the recipe for freezing. My kids love this, it doesn't need sugar when
having it for beakfast.

4 cups regular oats (12 cups)


2/3 cup wheat germ (2 cups)
6 tablespoons sesame seeds (2 cups)
6 tablespoons sunflower seeds (2 cups)
1/2 cup cashews, raw, in pieces (1 1/2 cups)
1/2 cup sliced almonds (1 1/2 cups)
2/3 cup flake coconut (2 cups)
1/2 scant cup of oil (1 1/2 cup)
1/2 scant cup of honey (1 cup)
1 teaspoon vanilla (3 teaspoons)
1/4 teaspoon salt (3/4 teaspoon)
1/2 cup dried cherries (1 1/2 cup)
1/2 cup golden raisins (1 1/2 cup)

If you are making 3X the recipe, get out a very large bowl and two large baking pans with a lip of at least
two inches on each. (If making smaller amount, one pan would do.) Put some vegetable oil in your hand
and run it all around the bottom of your baking pans and up the sides. Preheat oven to 300 degrees and
place the rack for your pans in the middle of the ovens. In the large bowl, mix together uncooked old
fashioned oats, wheat germ, coconut, sesame seeds, sunflower seeds and nuts. In a saucepan, combine
corn oil, honey, vanilla and salt. Cook over low heat until honey is melted. Pour over the dry mixture and
blend thoroughly with both hands.
Spread this mixture evenly in your lightly oiled large baking pan and bake at 300 degrees for 35 to 45
minutes. Stir every 10 minutes, especially around the edges. When the granola reaches the color of
pecans, it is done. Remove from oven, stir and cool. This stirring after it comes out of the oven and
occasionally while cooling, keeps it from hardening in the pan. When cool, add chopped dried cherries
and chopped golden raisins. Stir well and store in a plastic bag or airtight container. Must be
refrigerated.
Freezes well.

Recipes 2 Page 93
Spicy Crab Cakes with Horseradish Mayo
January 10, 2007
3:59 PM

Subject [Gourmet_Gourmand] Spicy Crab Cakes with Horseradish Mayo


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent November 28, 2006 10:08 AM
Attachments

spicy-crab-ca
ke

MW2005~H
oney-Pot-P...

bSpicy Crab Cakes with Horseradish Mayo

Dungeness Crab season is starting and we can't wait. My


father found this recipe for spicy crab cakes recently and they
were so good we're sure to have them again soon.
4-5 slices white sandwich bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoon Tabasco sauce
2 Tbsp plus 1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped fresh or dried thyme
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper

Recipes 2 Page 94
1/4 teaspoon freshly ground black pepper
5 Tbsp olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 pound cooked Dungeness crabmeat, picked over and drained
Horseradish Mayo
1 cup mayonnaise
2 Tbsp prepared horseradish
2 Tbsp fresh lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon freshly ground black pepper
Kosher salt
1 Tear up the bread and pulse in a food processor to make fine,
soft crumbs (about 4 cups). Transfer the bread crumbs to a
shallow pan and mix in 1/2 cup of the parsley.
2 In a food processor, combine the egg yolk, lemon juice,
Worcestershire sauce, Tabasco sauce, mustard, paprika,
thyme, celery seeds, and black pepper. Pulse to combine.
With the motor running, add the oil through the feed tube in
a slow, steady stream until the mixture emulsifies and forms
a mayonnaise-type sauce. Transfer sauce to a bowl.
3 In a large bowl, combine the onion and bell pepper with the
remaining 1/4 cup of parsley. Add the mayonnaise-type sauce
and crabmeat and mix lightly. Using a rubber spatula, fold in
1 cup of the bread crumb mixture. Do not overwork the
mixture. Gently form 6 cakes and flatten them into patties
about 1/2 inch thick. Dredge the patties lightly in the
remaining bread crumb mixture. Cover the crab cakes with
plastic wrap and refrigerate for an hour or longer.
4 Heat a large non-stick skillet on medium heat and add about
2 Tbsp of butter to the pan. Working in batches, fry crab
cakes gently 4 to 5 minutes on each side, until they are golden
brown and heated through. Add more butter to the pan if
necessary.
5 To prepare the horseradish mayo, combine all ingredients in
a small bowl and mix well. Taste and adjust seasoning. Cover
and refrigerate.
Adapted from a recipe in the Marshall Field's Cookbook.
Recipes 2 Page 95
and refrigerate.
Adapted from a recipe in the Marshall Field's Cookbook.
Simply Recipes http://www.simplyrecipes.com

Recipes 2 Page 96
French Coconut Pie
January 10, 2007
3:59 PM

Subject [vegetarian_group] French Coconut Pie


From vegetarian_group@yahoogroups.com
To Reci pes_Recipes@yahoogroups.com
Sent November 28, 2006 12:13 AM

French Coconut Pie

4 eggs
1-1/2 cup sugar
1/2 cup self rising flour
1/2 stick soft butter or margarine
2 teaspoons vanilla
2 cup milk
1 (7 0z) package coconut

Mix eggs, sugar and butter. Add flour. Add milk, vanilla and coconut. Mixture will
be very thin. Pour into pan or dish and bake at 375 degrees for 45 minutes. This
makes its own crust.

________________________________________
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Recipes 2 Page 98
Strawberry Carrot Cake with Strawberry Cream Cheese Glaze
January 10, 2007
3:59 PM

Subject [vegetarian_group] Strawberry Carrot Cake with Strawberry Cream Cheese Glaze
From vegeta rian_group@yahoogroups.com
To -res taurantclassics@yahoogroups.com
Sent November 27, 2006 9:23 PM

Strawberry Carrot Cake

2-1/2 cups all purpose flour


1-1/4 cups packed brown sugar
1 cup carrots, finely shredded
1/2 cup vegetable oil
1/2 cup yogurt; low fat, plain
1/3 cup water
1/2 cup pecans, chopped
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup strawberries, finely chopped

Preheat oven to 350 F. Grease and flour 12 cup Bundt cake pan. Beat all ingredients
except strawberries in a large bowl on low speed for 45 seconds, scraping bowl,
constantly. Beat on medium speed for 2 minutes, scraping occasionally. Fold in strawberries;
pour into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in
center comes out clean. Cool 5 minutes; remove from pan. Cool completely on a wire
rack.

Strawberry Cream Cheese Glaze


2 oz. cream cheese, softened
1 tablespoon mashed strawberries
1/2 teaspoon vanilla
3/4 cup powdered sugar

Beat cream cheese, mashed strawberries and vanilla in small bowl on low speed until
blended. Gradually beat in powdered sugar until blended. Spoon over cake.

________________________________________

Recipes 2 Page 99
Pecan Pancakes with Butter Pecan Syrup
January 10, 2007
3:59 PM

Subject [vegetarian_group] Pecan Pancakes with Butter Pecan Syrup


From vegeta rian_group@yahoogroups.com
To reci pelu@yahoogroups.com
Sent November 27, 2006 9:19 PM

Pecan Pancakes

2 cups dry pancake mix


1/2 cup finely chopped pecans
1 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
For the oil called for in the mix, use melted butter
Water and egg as called for in the mix directions

In a small bowl, mix the nuts, spices, and extract together until the nuts are covered
with spices. Prepared the pancake mix as directed on the package. Stir in the nut
mixture, stirring no more than needed. Cook per the directions on the package.

Butter Pecan Syrup

2 cup granulated sugar


2/3 cups water
1/3 cup dark corn syrup
4 tablespoons butter
2 teaspoons vanilla extract or 1 teaspoon vanilla extract and 1 teaspoon rum extract
1/2 cup finely chopped pecans

Mix the sugar, water and corn syrup together in a saucepan. Bring to a boil, stirring
as needed. Add the butter, extract, and nuts and stir.

Serve hot.

__._,_.___

Recipes 2 Page 100


Roasted Red Pepper Hummus
January 10, 2007
3:59 PM

Subject [Gourmet_Gourmand] Roasted Red Pepper Hummus


From Gourmet_Gourmand@yahoogroups.com
To gourmet_gourmand@yahoogroups.com
Sent November 27, 2006 12:14 PM

This is a great whip-up-in-10-minut es thing, which is perfect for all of those holiday parties that are
coming up. All of the ingredients can be on hand in your pantry for when you need to whip up a quick little
appetizer for guests. And not only is it tasty, but it's a very healthy alternative to some of those other dips
loaded with mayonnaise, cream cheese, and sour cream. Check out a picture of the finished recipe at
http://www.28cooks.com.

Roasted Red Pepper Hummus


1 (15 oz) can garbanzo beans, drained and rinsed
1/2 c roasted red peppers
2 tbsp lime juice
1 tbsp tahini
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp cracked black pepper

Combine all ingredients in a food processor until smooth. Or, if you're like me and want to retain some
texture, mash garbanzos with a potato masher to desired consistency, throw the rest of the ingredients in
the food processor until smooth, and stir into mashed garbanzo mixture. Serve with tortilla chips,
crackers, fresh vegetables, or use as filling in a wrap with sprouts and fresh veggies.

Enjoy!
Christiane
__._,_.___

Recipes 2 Page 101


Garlic Snap Peas
January 10, 2007
3:59 PM

Subject [vegetarian_group] Garlic Snap Peas


From vegeta rian_group@yahoogroups.com
To FOR-2-RECIPE@yahoogroups.com
Sent November 24, 2006 12:14 PM

Garlic Snap Peas

Heat: 1 1/2 teaspoons canola oil.


Stir in: 1 large clove minced garlic.
Add: 1 1/2 cups sugar snap peas.
Cook and stir 2 to 4 minutes on medium heat. Remove from heat.
Sprinkle with: 1 teaspoon lemon juice.
Season with salt and pepper and serve over rice, if desired.
Makes 2 servings.

Recipes 2 Page 102


Banana Spice Loaf Cake
January 10, 2007
3:59 PM

Subject [vegetarian_group] Banana Spice Loaf Cake


From vegeta rian_group@yahoogroups.com
To Reci pes_Recipes@yahoogroups.com
Sent November 21, 2006 9:41 PM

Banana Spice Loaf Cake

6 very ripe bananas


1/2 cup vegetable oil
1/2 cup butter
2 cups sugar
4 eggs
3 cups flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoons ground cloves
1/2 teaspoon salt
1 1/2 cups raisins
1 1/2 cups chopped pecans or walnuts

In a medium bowl, mash bananas and pour vegetable oil over them; set aside while
making cake.
Cream butter and sugar; add eggs, one at a time, beating well after each addition.
Stir in banana and oil mixture; mix well. Combine dry ingredients in a separate
bowl; add to creamed banana mixture. Stir in raisins and pecans; blend thoroughly.
Spoon mixture into 3 greased loaf pans and bake at 250° for 1 1/2 hours.

________________________________________

Recipes 2 Page 103


Chocolate Banana Cake
January 10, 2007
3:59 PM

Subject [vegetarian_group] Chocolate Banana Cake


From vegeta rian_group@yahoogroups.com
To Reci pes_Recipes@yahoogroups.com
Sent November 21, 2006 9:37 PM

Chocolate Banana Cake

1/2 cup margarine, softened


1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla

Cream margarine and brown sugar until light and fluffy. Add eggs one at a time.
Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients
together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree
oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.

________________________________________

Recipes 2 Page 104


Cherry Crumb Bars
January 10, 2007
3:59 PM

Subject [vegetarian_group] Cherry Crumb Bars


From vegeta rian_group@yahoogroups.com
To s tevesrecipeexchange@yahoogroups.com
Sent November 21, 2006 5:01 PM

Cherry Crumb Bars

1 pkg. white (or yellow) cake mix


1 1/4 cups rolled quick oats, divided
1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
1 egg
1 (21 oz.) can cherry pie filling or two cans of pitted sweet or dark cherries in
juice, thickened (see below*)
1/4 cup brown sugar
1/2 cup chopped pecans

Heat oven to 350F

Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and 1 cup
rolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add
egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover.
In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter,
nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes. Southernfood.About.com

*If using canned (15 oz each) cherries in juice, pour into a 2-quart saucepan. Combine
3 tablespoons cornstarch with a little of the juice and stir to dissolve; stir into
cherry mixture. Add 1 to 4 tablespoons of sugar, or to taste. Turn heat to medium-high
and bring to a boil; reduce heat and simmer until thickened. If needed, thicken
more with a little more cornstarch dissolved in a small amount of cold water.

________________________________________

Recipes 2 Page 105


Almond milk
January 10, 2007
3:59 PM

Subject [vegetarian_group] Almond milk


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 10:58 PM

Almond milk is common in pre-1600 recipes, particularly for "fast" days, so my SCA alter-
ego learned to make it. The Blue Diamond looks convenient, but it has a lot of stuff in it I
never would have thought of! Maybe modern almond milk is different from medieval/
Renaissance almond milk?

Here is how I learned to make it:

1 cup ground almonds


2 cups boiling water
Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture
to remove coarse grains OR (preferably) blend mixture in electric blender until grains are
absorbed. Yield - 2 cups almond milk.

- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts.


Ottawa: University of Ottawa Press, 1988.

-ginger
north of Boston
known in the Society for Creative Anachronism as Matilda of Carolingia :-)

Recipes 2 Page 106


Green Tea Ice Cream
January 10, 2007
3:59 PM

Subject [vegetarian_group] repost of recipe Green Tea Ice Cream


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 10:33 PM

This is so delicious and so easy to make. I've been


doing this since I was a
teen.

"Asian Green Tea Ice Cream"

1 pint of vanilla ice cream (soy ice cream works fine)


1 1/2 tsp. Matcha (powdered green tea) I find in the
Japanese tea section in
the Asian market.

Let ice cream soften but not melt. Add Matcha and
blend by firmly stirring
until completely mixed and place back in freezer until
firm again

I can remember the fourth of July,


Running through the backwood bare.
And I can still hear my old hound dog barking,
Chasing down a hoodoo there.
Chasing down a hoodoo there.
Source: CCR - Born on the BAyou

__________________________________________________________

Recipes 2 Page 107


Linguine with Tomatoes & Basil
January 10, 2007
3:59 PM

Subject [vegetarian_group] Linguine with Tomatoes & Basil


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 7:56 PM

Linguine with Tomatoes & Basil

6 very ripe large tomatoes, peeled, seeded, and cut into bite -sized pieces
1/2 cup extra-virgin olive oil
1 cup fresh basil leaves, cut into strips
1 cup freshly grated parmesan cheese
3/4 cup sliced black olives
1/2 cup sliced pimiento-stuffed green olives
4 cloves garlic, minced
Salt to taste
1 teaspoon coarsely ground pepper
1 (16-ounce) package uncooked linguine pasta
Freshly grated parmesan cheese

In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives,
green olives, garlic, salt, and pepper; stir until blended. Cover and let stand
at room temperature 2 hours.

Cook pasta according to package directions; drain and return to pan. Add tomato
mixture and toss to coat thoroughly. Transfer onto individual serving plates and
garnish with additional parmesan cheese.

Makes 4 to 6 servings.

________________________________________

Recipes 2 Page 108


Vegetable Pizza With Potato Crust - Vegetarian
January 10, 2007
3:59 PM

Subject [vegetarian_group] Vegetable Pizza With Potato Crust - Vegetarian


From vegetarian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 7:54 PM

Vegetable Pizza With Potato Crust - Vegetarian

Potato Crust (see recipe below)


1 medium-sized zucchini, thinly sliced
1 medium-sized yellow summer squash, thinly sliced
1 medium-sized yellow sweet pepper, chopped
1 medium-sized red sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 to 3 cloves garlic, minced
1 jalapeno chile pepper, finely minced
2 tablespoons extra-virgin olive oil, divided
1 (5.3-ounce) package soft cheese of your choice (seasoned or unseasoned)
16 cherry tomatoes, quartered
8 to 10 fresh basil leaves, snipped
1 cup shredded mozzarella cheese

In a large bowl, combine zucchini, summer squash, yellow pepper, red pepper, onion,
garlic, jalapeno pepper, and 1 tablespoon olive oil.

In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute
the vegetables mixture until they are crisp tender, stirring often. Remove pan from
heat.

Spread soft cheese over baked potato crust; top with cooked vegetables and tomatoes.
Sprinkle with basil and mozzarella cheese. Bake approximately 5 to 7 minutes or
until cheese is melted. Remove from heat and serve immediately.

Makes 4 servings.

Potato Crust:
2 (3 to 4 large potatoes) firmly packed cups grated raw potatoes
1 teaspoon salt
1 medium onion, chopped
1/4 cup flour
2 eggs, beaten
1 tablespoons extra-virgin olive oil,

Preheat oven to 425 degrees. Butter a 15x10-inch baking dish. Place raw potatoes
in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess
water.

In a large bowl, combine potatoes, onion, flour, and eggs. Pat potato mixture into
prepared baking dish. Bake 15 minutes. Brush with 1 tablespoon olive oil and bake
another 10 minutes. Place under broiler; broil 2 to 3 minutes or until golden crisp.
Remove from oven and maintain oven temperature.

________________________________________
PeoplePC Online

Recipes 2 Page 109


Bean and Squash Soup - Vegetarian
January 10, 2007
3:59 PM

Subject [vegetarian_group] Bean and Squash Soup - Vegetarian


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 7:52 PM

Bean and Squash Soup - Vegetarian

2 cups dry multi-type beans, sorted, rinsed, and drained


1 medium onion, chopped
1 medium butternut squash, peeled and diced
4 cups water
2 cups vegetable broth
2 to 3 cloves garlic, minced
1 (8-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon marjoram
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Salt and pepper to taste
Sour cream

In a large soup pot over medium-high heat, place beans and cover with cold water;
bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse
beans.

In the same soup pot over medium heat. combine soaked beans, onion, butternut squash,
water, vegetable or chicken broth, garlic, tomatoes, cumin, basil, marjoram, and
nutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beans
are tender (do not boil).

Remove from heat and let mixture cool (if you do not let cool slightly before processing,
mixture will explode out of container and make a mess in your kitchen). Remove 2
cups of soup mixture and place into food processor blender bowl; whirl until pureed.
Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup
pot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soup
bowls topped with sour cream.

Makes 4 to 6 servings.

________________________________________

Recipes 2 Page 110


Cornmeal Crust recipe
January 10, 2007
3:59 PM

Subject [vegetarian_group] Re: Cornmeal Crust recipe


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 5:02 PM

Easy Cornmeal Crust

A chewy, cornmeal-flavored pizza crust! Prep time includes rising


time.

ONLY YOU see your private notes, and they print with the recipe.

1 pizza 3¾ hours 3 hours prep

1 package yeast
1 cup water
1 teaspoon sugar
1 teaspoon sea salt
2 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup olive oil
1/8 cup olive oil
2-3 tablespoons parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped

Add yeast and sugar to warm water, and let proof until foamy, about
5 minutes.
Add 2 cups of flour, salt, cornmeal and olive oil.
Mix well.
Gradually add remaining flour and mix until dough becomes smooth and
elastic.
Place dough in an oiled bowl, turning once to coat.
Cover and place in warm, draft-free area until doubled in size,
about 1 1/2 hours.
Remove dough and punch down.
Mix the olive oil, parmesan, garlic and fresh herbs.
Using hands, work thoroughly into dough.
Re-oil bowl, cover and let rise again until doubled.
Remove dough, shape into crust, add desired toppings, and bake in a
preheated 500-degree oven for 15 minutes.
Reduce heat to 350-degrees and bake 15-20 minutes longer, until
crust is evenly browned.
Note: this tends to make a thick-crusted pizza.

Recipes 2 Page 111


KEY LIME CHEESECAKE
January 10, 2007
3:59 PM

Subject [vegetarian_group] KEY LIME CHEESECAKE


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent November 19, 2006 3:21 PM

KEY LIME CHEESECAKE

1 9-inch deep-dish graham cracker pie crust


3 eggs
2 (8-oz) packages cream cheese, softened
2/3 cup sugar
16 oz sour cream
1 tsp vanilla
1/4 cup key lime juice

Beat eggs; add cream cheese, sugar, sour cream, vanilla, and key lime
juice and beat until smooth. Pour into pie crust and bake at 350F
degrees for 60-70 minutes.

Allow to chill in the refrigerator for several hours before serving.

Recipes 2 Page 112


Sizzler Cheese Toast
January 10, 2007
3:59 PM

Subject [vegetarian_group] Sizzler Cheese Toast


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent November 19, 2006 2:49 PM

Sizzler Cheese Toast

1 Lb. Butter (slightly softened)


8 Oz. Grated Parmesan Cheese
Sliced Italian Bread

In a mixer, cream together the butter and cheese.

1. Preheat a griddle or large frying pan on medium-high.


2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese has browned

Recipes 2 Page 113


Banana-Strawberry Smoothie
January 10, 2007
3:59 PM

Subject [vegetarian_group] Banana-Strawberry Smoothie


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 10:46 AM

Banana-Strawberry Smoothie
6 strawberries, frozen
1 banana, frozen
1 tbsp. skim milk powder
1 1/4 cup water
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
--------------------------------

In a blender, process all the ingredients until thoroughly mixed and


serve.

__._,_.___

Recipes 2 Page 114


Banana-Strawberry Fruit Smoothie Recipe
January 10, 2007
3:59 PM

Subject [vegetarian_group] Banana-Strawberry Fruit Smoothie Recipe


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 10:45 AM

Banana-Strawberry Fruit Smoothie Recipe


1 banana, frozen
6 strawberries, frozen
1 1/4 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
--------------------------------
In a blender, process all the ingredients until thoroughly mixed and
serve.

__._,_.___

Recipes 2 Page 115


English Toffee Squares
January 10, 2007
3:59 PM

Subject [vegetarian_group] English Toffee Squares


From vegeta rian_group@yahoogroups.com
To Reci pes_galore2007@yahoogroups.com
Sent November 19, 2006 10:42 AM

English Toffee Squares

1 cup butter or margarine, softened


1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts

Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugar
until creamy. Separate egg, then beat yolk into butter mixture; cover and reserve
the egg white. In another bowl, stir together flour and cinnamon; add to butter
mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inch
rimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly.
Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightly
touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack.
Store airtight.

________________________________________

Recipes 2 Page 116


BANANA BERRY SMOOTHIE WITH EQUAL
January 10, 2007
3:59 PM

Subject [vegetarian_group] BANANA BERRY SMOOTHIE WITH EQUAL


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 10:44 AM

BANANA BERRY SMOOTHIE WITH EQUAL


Printed from COOKS.COM

41% calorie reduction from traditional recipe.

2 cups plain nonfat yogurt


1 medium size ripe banana, peeled, sliced
1/2 cup Equal® Spoonful*
3 tablespoons lemon juice
2 cups frozen unsweetened whole strawberries
1 cup frozen unsweetened red raspberries

Combine yogurt, banana, Equal® and lemon juice in blender container;


cover. Blend until smooth. Add half of frozen fruit. Blend until
smooth. Repeat with remaining frozen fruit.
Serve immediately in tall glasses.

Makes 4 servings (1 1/4 cups each).

* May substitute 12 packets Equal® sweetener.

Submitted by: Equal

__._,_.___

Recipes 2 Page 117


Crescent Rolls
January 10, 2007
3:59 PM

Subject [vegetarian_group] recipe-Crescent Rolls


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 10:30 AM

2 cups skim milk


1/2 cup granulated sugar
2 tsp salt
1 envelope dry yeast
3 tbsp warm water
1/4 cup reduced fat margarine melted
1 egg
6 cups unbleached flour

in a one quart saucepan, heat milk almost to the boiling point. add
sugar and salt. cool to lukewarm. in a mixing bowl, dissolve yeast in
warm water. add milk mixture, margarine, egg, and three cups flour.
mix until smooth, by hand stir in remaing flour until well blended.
cover and refrigerate several hours or overnight. dough will be very
sticky. add enough extra flour to make a soft dough. then, punch down
dough and divide into thirds. roll each third into a twelve inch
circle. cut each circle into sixteen pie shaped wedges. roll each
wedge into a crescent shape. place on prepared baking sheets. cover
and let rise in warm place until doubled in size. bake in a 375
degree oven for 15 minutes or until golden brown.

note: servings: 48 but you could just adjust the recipe

__._,_.___

Recipes 2 Page 118


corn bread
January 10, 2007
3:59 PM

Subject [vegetarian_group] (recipe) corn bread


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 9:53 AM

1 1/2 cups self rising yellow cornmeal


2 tablespoons sugar
5 tablespoons light butter, melted and divided
1 cup chopped onion
1 cup chopped green bell pepper
1 cup fat free sour cream
1 cup no salt added cream style corn
1/2 cup shredded reduced fat extra sharp cheddar cheese
1 large egg
2 large egg whites

combine cornmeal mix and sugar in a large bowl, set aside. combine 3
tbsp butter, onion, and next 6 ingredients in a medium bowl, stir well
with a whisk, add to cornmeal mixture, stirring just until moist. pour
batter into a 13x9 inch baking pan coated with cooking spray. bake at
425 degrees for 28 minutes or until a wooden pick inserted in center
comes out clean. brush with 2 tablespoons butter.

__._,_.___

Recipes 2 Page 119


Coconut BonBons
January 10, 2007
3:59 PM

Subject [vegetarian_group] Coconut BonBons


From vegeta rian_group@yahoogroups.com
To Reci pes_Recipes@yahoogroups.com
Sent November 17, 2006 8:10 PM

Coconut BonBons

1 (15 ounce) can sweetened condensed milk


1/2 cup butter margarine
2 cups confectioners' sugar
1 (12 ounce) package grated coconut
1 (24 ounce) package semi-sweet chocolate chips
4 tablespoons solid vegetable shortening

Mix together condensed milk, butter, sugar


and coconut. Cover with wax paper and chill for 24 hours.

In the top of a double boiler over hot (not boiling) water, melt chocolate with
shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate.
Drop on wax paper to cool and dry.

________________________________________

Recipes 2 Page 120


Chocolate Orange Balls
January 10, 2007
3:59 PM

Subject [vegetarian_group] Chocolate Orange Balls


From vegeta rian_group@yahoogroups.com
To Reci pes_Recipes@yahoogroups.com
Sent November 17, 2006 8:06 PM

Chocolate Orange Balls

Makes about 60

1 9-ounce box of vanilla wafer cookies


2 1/4 cups confectioner's sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecan pieces

In a food processor, combine the vanilla wafers, 2 cups of the confectioner's


sugar, cocoa powder, orange juice concentrate, and corn syrup. Process until the
cookies are ground to crumbs and mixture is evenly blended. Add the pecan pieces
and pulse process until the nuts are finely chopped. Transfer the mixture to a bowl
and form into 1" balls. Roll balls in 1/4 cup confectioners' sugar to coat.
Store in an airtight container in refrigerator for up to 1 month.

________________________________________

__._,_.___

Recipes 2 Page 121


SugarFree Peanut Butter Bread Pudding
January 10, 2007
3:59 PM

Subject [vegetarian_group] SugarFree Peanut Butter Bread Pudding


From vegetarian_group@yahoogroups.com
To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; DIABETIC -
RECIPE@ya hoogroups.com; gourmet-garden-of-good-eatin@yahoogroups.com; quick_vegetarian2
@ya hoogroups.com; Recipes_galore2007-Diabetic@yahoogroups.com; Recipes_galore2007@ya hoogroups.com;
Reci pes_USA@yahoogroups.com; theferalvegetarian@yahoogroups.com; vegetarian_group@yahoogroups.com
Sent November 12, 2006 3:17 PM

SugarFree Peanut Butter Bread Pudding

1/4 cup Peter Pan reduced-fat peanut butter


8 slices day old reduced-calorie bread
1 (4-serving) package JELL-O sugar-free vanilla cook and serve pudding
mix
2 cups skim milk
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Spray an 8X8 inch baking dish with
butter-flavored cooking spray.

Evenly spread peanut butter on bread. Break bread into pieces.

In a large bowl, combine dry pudding mix, skim milk, and vanilla
extract.

Mix well using a wire whisk. Add the bread pieces. Stir gently to
combine. Let set for about 5 minutes.

Pour mixture into prepared baking dish. Bake for 25 to 30 minutes.

Divide into 6 servings. Serve warm or cold.

Each serving equals:


1 Bread * 1 Protein * 1 Fat * 1/2 skim milk * 1/4 slider
234 calories * 6 gm fat * 13 gm protein * 32 gm carbohydrate * 483 mg
sodium * 186 mg calcium * 6 gm fiber

DIABETIC
1 1/2 Starch/Carbohydrate * 1/2 Meat * 1/2 Fat * 1/2 Skim Milk

__._,_.___

Recipes 2 Page 122


Rose Petal Fritters
January 10, 2007
3:59 PM

Subject [vegetarian_group] Rose Petal Fritters


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 12, 2006 9:14 AM

These went over big last month at a brunch I


helped put on.
Dojay

Rose Petal Fritters

2 quarts virgin olive oil for frying


1 1/2 cups flour
1 1/4 cups champagne
12 organically grown roses
1/4 cup powdered sugar in shaker

Place oil in a 6-quart saucepan and heat to 370


degrees.
Place flour in a mixing bowl and whisk in champagne a
little at a time to form a light batter. Remove the
petals from the roses and dip them 2 at a time into
the batter and then drop them into the oil to fry.
Cook until golden brown on both sides and remove
carefully to a paper towel. Dust with powdered sugar
and serve warm.
Serves 6.

__________________________________________________________

Recipes 2 Page 123


Orange-Rosemary Pound Cake
January 10, 2007
3:59 PM

Subject [Gourmet_Gourmand] Orange-Rosemary Pound Cake


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent November 12, 2006 6:48 AM

Orange-Rosemary Pound Cake

1 cup butter (no substitutes)


5 eggs
2 cups sifted cake flour
1 teaspoon baking powder
1 cup sugar
1/4 cup honey
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons orange flower water or 1/4 teaspoon orange extract
1-1/4 teaspoons finely shredded orange peel
1-1/2 teaspoons orange juice
2/3 cup sifted powdered sugar
2 teaspoons orange juice
Fresh rosemary sprigs (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour two
8x4x2-inch loaf pans. Combine flour and baking powder. Set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or
until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes
or until very light and fluffy. Beat in honey. Add eggs, one at a time, beating on low to medium speed for
1 minute after each addition and scraping bowl frequently. (Batter may look slightly
curdled.) Gradually add flour mixture, beating on low speed just until combined. Gently stir in snipped or
crushed rosemary, orange flower water or extract, orange peel, and 1-1/2 teaspoons orange juice.

3. Pour batter into prepared pans. Bake in a 325 degree F oven about
45 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes.
Remove from pans, and cool on wire racks.

4. For glaze, stir together powdered sugar and 2 teaspoons orange juice. Drizzle over cakes. If desired,
top with rosemary sprigs.
Makes 2 loaves (20 servings).

Make-Ahead Tip: Prepare cakes as directed, except do not glaze.


Place in a freezer container, and freeze for up to 3 months. To serve, thaw at room temperature. Glaze
as directed above.

Recipes 2 Page 124


Pecan Cranberry Muffins
January 10, 2007
3:59 PM

Subject [vegetarian_group] Pecan Cranberry Muffins


From vegeta rian_group@yahoogroups.com
To Reci pes_Recipes@yahoogroups.com
Sent November 11, 2006 11:51 PM

Pecan Cranberry Muffins

1 1/2 cups chopped fresh or frozen cranberries


1 1/4 cups sugar, divided
3 cups all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs, lightly beaten
1 cup milk
1 cup chopped pecans
1 teaspoon grated lemon peel

In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking
powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse
crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold
in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds
full.

Bake at 400 degrees F for 20-25 minutes or until muffins test done.

________________________________________

Recipes 2 Page 125


Cornbread Muffins
January 10, 2007
3:59 PM

Subject [vegetarian_group] Cornbread Muffins


From vegeta rian_group@yahoogroups.com
To s tevesrecipeexchange@yahoogroups.com
Sent November 11, 2006 11:12 PM

Cornbread Muffins

1/2 cup butter, softened


2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 (10 ounce) package frozen corn kernels, thawed

Preheat oven to 400 degrees F (200 degrees C).

Grease or line 12 muffin cups.


In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking
powder; blend thoroughly.

Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes
out clean.

________________________________________

Recipes 2 Page 126


Faux Anchovy Dip
January 10, 2007
3:59 PM

Subject [vegetarian_group] Faux Anchovy Dip


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 11, 2006 9:38 PM

Faux Anchovy Dip

3/4 c. mayonnaise
1/4 c. dairy sour cream
1 tbsp. Dijon style mustard
2 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. dried thyme, crushed
1 1/2 tbls. capers (drained, mashed and chopped)

Mix all together, adjust taste and chill for several


hours and serve.

--Fresh Vegetable Dippers:--

Halved baby carrots


Mushrooms
Pea pods
Broccoli flowerets
Jicama strips
Cauliflowettes
Celery
Cherry tomatoes
and chips are good with this too.

__________________________________________________________

Recipes 2 Page 127


Artichoke & Red Pepper Quiche
January 10, 2007
3:59 PM

Subject [vegetarian_group] Artichoke & Red Pepper Quiche


From vegeta rian_group@yahoogroups.com
To VG
Sent November 11, 2006 7:31 PM

Artichoke & Red Pepper Quiche

2 Tbls. plus 1 tsp. margarine


1 tsp. finely chopped garlic
1/2 cup chopped onions
1 small red pepper, chopped (about 1 cup)
1 can (12 oz.) artichoke hearts in water, drained and
cut in half
3/4 cup bread crumbs or seasoned breadcrumbs
1 tsp. baking powder
1 Tbls. grated Parmesan cheese (fresh is best)
1 Tbls. chopped fresh basil, or 1 tsp. dried
1/8 tsp. cayenne
1 cup frozen egg substitute, thawed
1-1/2 cup skim milk

Preheat oven to 375°. Spray a 9-inch pie plate with


nonstick cooking spray; set aside. In large skillet,
heat half of the margarine. Add garlic, onion and red
pepper. Cook on medium heat 1 minute. Stir in
artichoke hearts. Spoon vegetable mixture into pie
plate. In medium bowl, combine bread crumbs, baking
powder, Parmesan cheese, basil and ground hot pepper.
Using a pastry blender or 2 knives, cut in remaining
tablespoon and 1 teaspoon of margarine until mixture
resembles coarse crumbs. Whisk in egg substitute and
milk. Pour over vegetables. Bake 30 minutes, or until
quiche is puffed and golden.

__________________________________________________________

Recipes 2 Page 128


Armenian: Artichoke hearts & potatoes cooked in oil
January 10, 2007
3:59 PM

Subject [vegetarian_group] Armenian: Artichoke hearts & potatoes cooked in oil


From vegeta rian_group@yahoogroups.com
To europa-recipe@ya hoogroups.com; gourmeteatin; gspicy; gworld; VG; worl d-class-cooks@yahoogroups.com
Sent November 11, 2006 6:57 PM

Armenian: Artichoke hearts & potatoes cooked in oil

2 large artichokes
1 ts Whole fennel seeds
1 ts Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves; peeled -- and lightly mashed
3 tb Lemon juice
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt; or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion

Instructions:

Tie up the fennel peppercorns coriander seeds bay


leaves and garlic in a cheesecloth bundle and drop
into a 2-1/2 quart pot. Add 2 cups water and bring to
a boil. Cover turn heat to low and simmer 20 minutes.
Turn off the heat and remove the cheesecloth bundle
squeezing out as much liquid as possible. Add the
lemon juice olive oil salt and sugar. Mix and set
aside. Halve the lemon. Cut off the long artichoke
stems if there are any. 1. Starting near the stem end
press back the artichoke leaves one by one and then
snap them off. Keep doing this until you have gone
past the bowl part of the artichoke that harbors the
heat and have reached the paler inner leaves. Using a
sharp knife (a serrated one is particularly good) cut
off the remaining leafy area and discard it.
Immediately rub all cut sections with a lemon half. 2.
Scoop away the "choke" in the center of the artichoke
with a grapefruit spoon. Squeeze a little lemon juice
into this area and rub it in. 3. Using a sharp paring
knife trim the outside of the artichoke bowl so there
are no more dark green sections left and the bowl gets
a smooth appearance. Rub these newly cut sections with
lemon. Cut each artichoke heart into four again
rubbing cut sections with lemon. Cut and prepare the
remaining artichokes the same way. Peel the potato and
cut into sections that seem roughly the same size as
the pieces of artichoke heart. Peel the onion and cut

Recipes 2 Page 129


the pieces of artichoke heart. Peel the onion and cut
it into eight sections. Put the artichoke hearts
potatoes and onion into prepared liquid and bring to a
boil. Cover lower heat and simmer for about 12
minutes. Remove a piece of potato and a piece of
artichoke. Cut off sections of each and taste for
doneness and balance of salt and lemon. You may add
more of either seasoning at this time if you wish.
Cover and simmer another 3 to 7 minutes or until
vegetables are tender. Uncover and cool the vegetables
in the liquid. You may refrigerate the contents of the
pot if you wish. When serving remove the cool (or
cold) vegetables with a slotted spoon. Do not serve
the liquid.
Source: Madhur Jaffrey's World-of-the-East Vegetarian
Cooking

__________________________________________________________

Recipes 2 Page 130


Sweet and Sour Cranberry Chutney
January 10, 2007
3:59 PM

Subject [vegetarian_group] Sweet and Sour Cranberry Chutney


From vegetarian_group@yahoogroups.com
To reci pes@fareshare.net; vegetarian_group@ya hoogroups.com
Cc gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com; gourmet-recipes-from-around-the-
worl d@yahoogroups.com; MC-Al lEthnic-Recipes@yahoogroups.com; ethnicregionalmcook@ya hoogroups.com;
copyca t-recipe-fanatics@yahoogroups.com
Sent November 11, 2006 2:59 PM

@@@@@
Sweet and Sour Cranberry Chutney
2 red onions, cut into 1/2-inch dice
2 tablespoons minced lemongrass, white part only
2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste

In a sauté pan coated lightly with oil over high heat, sauté the
onions and lemongrass until soft, about

5 minutes. Season with kosher salt and freshly ground black pepper and
check for flavor. Add cranberries and sugar and deglaze with naturally
brewed rice vinegar. Reduce by 75 percent, or until liquid is
absorbed. Check again for seasoning. When cool, transfer to a
container, cover, and store in fridge for up to two weeks.

Makes: 3 cups.

Source: Ming Tsai's "Ming's Master Recipes."


Formatted by Chupa Babi in MC: 11.01.06

Recipes 2 Page 131


French Bread 101
January 10, 2007
3:59 PM

Subject [vegetarian_group] French Bread 101


From vegeta rian_group@yahoogroups.com
To vegeta rian_group@yahoogroups.com
Sent November 11, 2006 3:00 PM

This is the first bread I learned how to make. I even made it when I was in labor with son number 2. It is
only my opinion, but to truly learn how to make a good loaf of French (or any other) bread, you need to
get your hands in the dough. Yes, I know many of you have bread machines but for this, use your hands.
(Oh I am SO going to catch it from machine users.) This is from Bernard Clayton's The Complete Book of
Breads (I saved this when we had a house fire recently. This should tell you what value I place on this
one book.) This recipe is not one I would rate as a beginner recipe but it is worth every bit of effort and
time.

Monsieur Montfort's French Bread


Makes 2 medium round or 4 long loaves

7 cups bread or all purpose flour (a LITTLE more is allowed if the dough is very sticky)
2 packages (3 teaspoons) dry yeast
4 teaspoons salt (yes, four)
3 cups hot tap water (105-115*F)

To make, you will need one baking sheet for hearth (round) loaves or four 18" French bread pans,
greased (King Arthur Flour catalog) You will also need a pastry scraper (if you cannot find one, get a large
wallpaper knife from the store and use it just for breads) You will also need a water spritzer with clean
water.

In a large bowl, measure the flour and stir in the yeast and salt. Form a well in the bottom of the bowl
and pour in the water. With a wooden spoon slowly pull the flour into the liquid until it is fully absorbed.
Work it into a ball with the fingers and place on lightly floured work surface or bread board.

The dough should be tacky but not hopelessly sticky. Begin turning and folding the dough with the
pastry scrapper or wallpaper knife (or putty knife). Sprinkle SMALL amounts of flour on the work surface
and hands if you must but do so sparingly. Continue to lift, fold and turn for 10 minutes. Throw the
dough down against the work surface to break the lift, fold and turn rhythm. The dough will become
elastic but will continue to stick to moist fingers unless powdered by flour. (NO, you do not want to add
more flour to make it less tacky.)

Wash the large bowl, grease and place the dough in it. Cover tightly with plastic wrap. Find a place with
constant 70* F for the bowl. (Cooler than most breads) Allow the dough to double in volume. (About 2 -
3 hours)

Turn back the plastic wrap, punch down the dough, re-cover the bowl and return to its 70* place. Let it
rise for the second time, about 1-2 hours.

Turn the dough onto the floured work surface, punch down and knead briefly to press out the bubbles.
Divide the dough (which will weigh about 3 1/4 pounds), into as many loaves as you wish to make.

One fourth the recipe will make one long, slender loaf, 18X2 inches. Half the recipe will make two husky
long loaves (14X4") or two round hearth loaves. Form the divided dough into balls and let it rest for 5
minutes.

For a long loaf, flatten the ball into an oval. Fold over, flatten with the side of the open hand, fold again
and roll with the palms. If the dough resists, let it rest for another 3 or 4 minutes while preparing the
other loaves. Continue to roll under the palms until it is shaped. The seam will disappear. (This will

Recipes 2 Page 132


other loaves. Continue to roll under the palms until it is shaped. The seam will disappear. (This will
sound odd, but your hands will know what to do if you have gotten a feel for the dough.)

The long pieces of dough can be placed directly on the baking sheet to rise although they will slump
somewhat because the dough lacks stiffness. They can be placed in a long basket lined with a cloth
which has been liberally sprinkled with flour. The baskets will direct the dough upwards during the rise
period. Let the loaves rise the final, third time, another hour.

If you are really going to get into bread baking, especially French bread, it is worthwhile to spend the
money on French bread pans. This place is one of the best sources for baking.
http://www.kingarthurflour.com/

Place the shaped dough back in the 70* location and rest waxed paper above, on water glasses. Leave
until the loaves are fully doubled. More proof (raising) is preferable to less. This will take another hour.
Approximately 20 minutes before the bread has risen fully, turn the oven on to 425*.

Prepare the oven by placing the broiler pan or similar vessel on the lowest shelf. Five minutes before
baking, pour 1 1/2 cups of hot water in the pan. (Steam at the start of the baking cycle is what causes
the wonderful crisp crust and the holes.)

If the loaf was raised in a basket, tip it onto the hand and lower gently onto the baking sheet. (Buy the
bread pans. Trust me.) With a razor blade, slash the top of the round loaves in a tic tac toe pattern. For
the long loaves, cut a series of diagonal cuts.

Brush or spray the loaves with water right before you place them in the hot oven.

At 3 minute intervals during the first 15 minutes of baking, spray the loaves with water. By now the
loaves will be fully ovenproof. (expanded) and at about 18 minutes, when the color starts to tinge the
crusts, remove the pan of water from the oven. (It will probably be empty or nearly.)

Bake in the oven until golden brown. Turn over one loaf and tap the bottom crust with the forefinger. A
hard hollow sound means the bread is baked. If not, return it to the oven an additional 5 minutes. If the
loaves appear to be browning to quickly, cover with a piece of foil or brown sack paper. (grocery bag
from the olden times)

Midway through the baking period, and again near the end, shift the loaves to expose them equally due
to temperature variations in the oven.

Remove bread from the oven. Place the loaves on a wire rack to cool. For a bright shiny crust, brush
lightly with slightly salted water.

Tear, do not cut, loaves.

Next time I will post a French bread recipe that is a bit easier and less involved. Jeanne in GA

---------------------------------

Recipes 2 Page 133


Sweet-and-Sour Sauce - 3 pts
January 10, 2007
3:59 PM

Subject [vegetarian_group] Sweet-and-Sour Sauce - 3 pts


From vegetarian_group@yahoogroups.com
To reci pes@fareshare.net; vegetarian_group@ya hoogroups.com
Cc gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com;
Reci pe_Exchange_For_Weight_Watchers@ya hoogroups.com; weight_watchers_recipes@ya hoogroups.com;
copyca t-recipe-fanatics@yahoogroups.com
Sent November 11, 2006 2:15 PM

@@@@@
Sweet-and-Sour Sauce - 3 pts
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1/2 cup red currant jelly
1/4 cup white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes

Heat the oil in a large skillet or saucepan over medium heat. Add the
bell pepper and cook for 2 minutes. Add the jelly, vinegar, salt, and
red pepper and bring to a gentle simmer. Cook until the sauce has
thickened slightly, 2 to 3 minutes. Pour or spoon the sauce over
cooked meat or fish.

Good For: Chicken, pork, or fish

Yield: Makes 4 servings

NUTRITION PER SERVING


CALORIES 158(23% from fat); FAT 4g (sat 1g); SUGAR 18g; PROTEIN 1g;
CHOLESTEROL 0mg; SODIUM 250mg; FIBER 1g; CARBOHYDRATE 31g

Source: 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple,
OCTOBER 2006
Formatted by Chupa Babi in MC: 11.11.06

-----

__._,_.___

Recipes 2 Page 134


Cranberry Carrot Cake
January 10, 2007
3:59 PM

Subject [vegetarian_group] Cranberry Carrot Cake


From vegeta rian_group@yahoogroups.com
To -res taurantclassics@yahoogroups.com
Sent November 11, 2006 12:36 AM

Cranberry Carrot Cake

1 package (17.5 oz.) Krusteaz Fat Free Cranberry Orange Muffin Mix (1 pouch muffin mix and 1 can
cranberries)
1 cup water
1/2 cup grated carrots
1/2 cup chopped nuts
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 can (8 oz.) crushed pineapple, drained

Icing:
1/2 cup (4 oz.) lite cream cheese
2 1/2 cups powdered sugar
1 teaspoon orange zest

Preheat oven to 350 F.

For Cake:
In medium bowl, blend together Krusteaz muffin mix and water. Add carrots, nuts, cinnamon and
allspice. Stir until moistened. Drain cranberries and pineapple. Fold into batter.

Spoon batter into two lightly greased 8-inch round cake pans. Bake 28-30 minutes or until golden brown
and toothpick inserted into center comes out clean.

Let cool 10-15 minutes and remove from pans to wire rack. Cool completely and frost with cream
cheese icing.

For Icing:
Place cream cheese, sugar and orange zest in medium bowl. Using an electric mixer, mix on medium
speed for 1 minute or until smooth.

To frost, place one cake layer on plate. Spread with half of icing, leaving sides unfrosted. Place remaining
layer on top of frosted layer. Spread icing over top, leaving sides unfrosted.

Serving Size: Makes 12 Servings

________________________________________

Recipes 2 Page 135


Autumn Potato Gratin
January 10, 2007
3:59 PM

Subject [Gourmet_Gourmand] Autumn Potato Gratin


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent November 9, 2006 5:48 PM

Autumn Potato Gratin

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.


Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over
medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there
is not enough cream to go
3/4 of the way up the potatoes then pour some additional cream on top to make up the difference.
Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked
through and top begins to brown. Cover and keep warm until ready to serve.

Recipes 2 Page 136


Egg Drop Dumpling Soup Recipe
January 10, 2007
3:59 PM

Subject [vegetarian_group] Hi all! and Egg Drop Dumpling Soup Recipe


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 8, 2006 9:35 PM

Just joined! Hi, glad to be here.

I've been a vegetarian for two weeks now. Probably a drop in the hat
to many of you. I'm looking forward to the many new ideas on here. I
decided to share one of my own. I'm not a big soup person, I like
chowders and stews, however, I love a broth soup with my
grandmother's recipe of danish dumplings, here's what I came up with
last night for dinner.

Egg Drop Dumpling Soup


serves 5-7 people

Dumplings:

1 cup milk
½ cup butter
1 cup flour
½ tsp nutmeg
½ tsp salt
3 eggs

Heat milk and butter to a boil. Add the flour, nutmeg and salt.
Stir until thick and mixture leaves the side of the pan and forms a
compact mass, like with cream puffs. Let it cool off the stove for
a little while and do the other stuff.

In a large pot put in:

1- 4 cup box of vegetable broth (I used swanson's organic)


2 cups frozen mixed vegetables
1/2 tsp salt
1/4 tsp pepper
1/4 tsp rosemary
1/2 tsp onion powder

Put it on the heat to get it really hot. While that's getting hot
finish your dumplings with the 3 eggs listed. Beat in one at a time
until combined.

By now your broth should be really nice and hot. Take 2 eggs and
beat them in a bowl then slowly drizzle them into the soup to get
the strands of egg you see in many soups out there. After that take
your dumpling mixture and drop them in about tablespoon size. Cover
and let it cook for about six minutes. Stir it up just a little
because the vegetables are going to fight with the dumplings for
space and the dumplings should look lovely and creamy ivory color,

Recipes 2 Page 137


space and the dumplings should look lovely and creamy ivory color,
if they look sticky turn them and recover and cook a few minutes
longer. Serve as is.

Sojo

__._,_.___

Recipes 2 Page 138


Chocolate Swirl Milkshakes
January 10, 2007
3:59 PM

Subject [vegetarian_group] Chocolate Swirl Milkshakes


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent November 8, 2006 6:06 PM

Chocolate Swirl Milkshakes

3 cups vanilla ice cream

3 cups milk

¾ tsp vanilla extract

¾ cup chocolate fudge syrup, divided

4 maraschino cherries with stems

Serves 4

Combine ice cream, milk and vanilla in a blender. Process until thick and smooth, about 1 minute.

Divide fudge syrup among parfait glasses, covering the bottom and drizzling syrup in a spiral pattern
around inside of glass.

Pour equal amounts of ice cream mixture into each glass.

Swirl some chocolate fudge syrup over each serving. Place 1 cherry on top of each milkshake.

Recipes 2 Page 139


Fudge Sauce
January 10, 2007
3:59 PM

Subject [vegetarian_group] Fudge Sauce


From vegeta rian_group@yahoogroups.com
To Undi sclosed-Recipient:;
Sent November 8, 2006 3:57 PM

Fudge Sauce

Ingredients
3/4 cup butter
1 cup sugar
1/2 cup evaporated whole milk
5 ounces (10 tablespoons) cocoa
4 ounces milk chocolate (chips or solid)
1/8 teaspoon salt
1 teaspoon vanilla
Combine all ingredients except vanilla in a microwave proof bowl, and
microwave on 50% power until melted (a few minutes). Microwave on 50% power
for 10 minutes, stirring occasionally, until bubbly and very thick. Remove
from microwave and stir in vanilla. Store in glass container in
refrigerator.

Note: The number of servings is based on one ounce serving size. This sauce
is what a famous B and B uses to glaze their Double Whammy Chocolate
Cheesecake, but of course it can also be enjoyed as a sundae topping, or by
the spoonful if you have a sudden craving for chocolate. It keeps fairly
indefinitely in the refrigerator.

__._,_.___

Recipes 2 Page 140


Pina Colada
January 10, 2007
3:59 PM

Subject [vegetarian_group] Pina Colada


From vegeta rian_group@yahoogroups.com
To Undi sclosed-Recipient:;
Sent November 8, 2006 3:50 PM

Pina Colada
1/2 Can Frozen Pina Colada Concentrate
(Defrosted - enough to cover the blades of the Vita-Mix)
1 Cup Fat Free, French Vanilla, Non-Dairy Creamer
3 Cups Vanilla Soy Milk
1/2 - 1" Slice Fresh Pineapple
1/2 Large Banana
1 Cup Non-fat Dry Milk
Approx. 3 Cups Ice

Add all ingredients to Vita-Mix container in order listed.


Turn on lowest Speed 1.
Turn quickly to10, then switch to High.
Run about 45 to 60 seconds.
Serve
(For a thicker, more frozen drink, use more ice.)

__._,_.___

Recipes 2 Page 141


Summer Squash Skins with Garlic Bread Crumbs
January 10, 2007
3:59 PM

Subject [vegetarian_group] Summer Squash Skins with Garlic Bread Crumbs


From vegeta rian_group@yahoogroups.com
To Veg
Sent November 8, 2006 10:32 AM

Summer Squash Skins with Garlic Bread Crumbs

olive oil cooking spray


4 cloves garlic, chopped
1/4 cup fresh bread crumbs
3 1/2 pounds zucchini or combination of zucchini and yellow crookneck
squash, each no longer than 6 inches
1 tablespoon butter
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley

Preheat oven to 400 degrees. Spray a small baking sheet with olive oil
cooking spray. Combine garlic and bread crumbs and spread evenly on the
baking sheet. Spray again with olive oil cooking spray and bake 10 to 15
minutes or until nicely browned. Stir a few times to toast evenly.
Meanwhile, trim ends of the squash. Holding each squash upright
(vertically,) slice off the skin into long, narrow slices all around.
(You should have about 11/4 pounds.) Cut slices into long strips, about
1/4 inch wide.
Put butter and oil in a large skillet or wok over medium high heat. Add
squash strips, raise heat to high, and toss. Cook, tossing occasionally,
until squash are just beginning to soften but are still slightly
crunchy, about 5 minutes. Add garlic bread crumbs, and parsley, toss,
and serve. Serves 4.
--
Char Haz
charrem@fastmail.fm

Recipes 2 Page 142


Chickpea Fries with Sage and Parmesan
January 10, 2007
3:59 PM

Subject [vegetarian_group] Chickpea Fries with Sage and Parmesan


From vegeta rian_group@yahoogroups.com
To vegeta rian_group@yahoogroups.com
Sent November 8, 2006 12:09 PM

Chickpea Fries with Sage and Parmesan

My kids love these with soup or a snack.

2 3/4 cups milk


1 1/2 teaspoons unsalted butter
1 small garlic clove, minced
1 cup chickpea flour, sifted if lumpy (see Note)
coarse salt and freshly ground pepper
canola oil, for frying
2 tablespoons finely chopped sage
1/2 cup freshly grated Parmesan cheese

In a medium saucepan, combine the milk, butter and garlic and bring to a boil over high heat. Reduce
the heat to moderately low and gradually whisk in the chickpea flour until smooth. Stir constantly with a
rubber spatula until the mixture thickens, about 2 minutes. Season with salt and pepper.
Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly
sprayed with vegetable oil spray; spread into a 1/4-inch layer. Cover with parchment paper and
refrigerate until firm, 2 to 3 hours.
Pour 1 inch of canola oil into a wide skillet and heat it to 350 degrees, or until a piece of bread bubbles
rapidly when added to the hot oil. Meanwhile, cut the chickpea mixture into 2-inch squares. Fry the
squares in batches until golden brown, about 1 minute per side. Transfer the squares to a rack lined with
paper towels to drain, then keep them warm in a low oven while you fry the rest.
In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture until coated;
serve warm.
Makes 12 servings.

__________________________________________________

Recipes 2 Page 143


Pumpkin Chip Cookies
January 10, 2007
3:59 PM

Subject [vegetarian_group] Pumpkin Chip Cookies


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent November 7, 2006 8:02 PM

Pumpkin Chip Cookies

1-1/2 cups butter (no substitutions) softened


2 cups packed brown sugar
1 cup sugar
1 can (15 oz) solid pack pumpkin
1 egg
1 tspn vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 cups (12 oz) semisweet chocolate chips or pieces

In large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg, and vanilla. Combine the flour,
oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate. Drop by
tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 mins or until
lightly browned. Remove to wire racks to cool. Yield: 10 dozen

Recipes 2 Page 144


Crispy Vegetable Chips
January 10, 2007
3:59 PM

Subject [vegetarian_group] Crispy Vegetable Chips


From vegetarian_group@yahoogroups.com
To AAA my group
Sent November 7, 2006 6:33 PM

Crispy Vegetable Chips

4 servings

2 medium carrots, peeled


1 small parsnip, peeled
1 small sweet potato
1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
2 Tbs. olive oil, preferably extra-virgin
2 Tbs. yellow cornmeal
1/4 tsp. freshly ground pepper

1. Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4 -
inch slices.

2. Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender,
about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.

3. Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single
layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side. Serve warm.

PER Serving: 193 CAL; 3 G PROT; 7 G TOTAL FAT (1 SAT. FAT); 31 G CARB.;
0 MG CHOL; 23 MG SOD.; 4 G FIBER

Recipes 2 Page 145


Spinach Mustard Green and Great Northern Bean Soup
January 10, 2007
3:59 PM

Subject [vegetarian_group] Spinach Mustard Green and Great Northern Bean Soup
From vegeta rian_group@yahoogroups.com
To Undi sclosed-Recipient:;
Sent November 6, 2006 9:50 PM

I made this today and it was sooooooo good. Yummmmmmm. My kids loved it
too.
Judy

Spinach Mustard Green and Great Northern Bean Soup

1 large Onion, chopped fine


2 cloves Garlic, minced
3 T. Oil
2 - 16 oz. cans of Great Northern Beans, undrained
1-2 Red Potatoes chopped, in bite size pieces and rinsed
1 Vegetable Bouillon Cube
1 c. Water

Saute the Garlic and onion in a cast iron skillet with the oil. When tender
add both cans of Great Northern Beans and diced potato. Stir the Vegetable
Bouillon into the water and add to the Bean mixture. Cover and stir
occassionally until the potatoes are tender.

6 c. Chopped Mustard Greens


Bring 1 1/2 qts. of water to a boil and add the choppped Mustard Greens.
Cook for about 6 minutes. Drain. Add 2 qts of water to the greens and
bring to a boil

Add 1 Vegetable Bouillon Cube to 1/2 cup water and mix.


1 T. Salt
1 T. Bill Best Chic-nish Seasoning. www.billsbest.net
2 c. Fresh Spinach Leaves

Add the above to the Boiling Mustard greens and stir well. Remove from
heat and cover. The spinach will cook off the burner in about 5 minutes.

Add the Bean Mixture and 1 - 16 oz can of Italian Diced Tomatoes.

Stir well and add more salt if necessary. Enjoy.

__._,_.___

Recipes 2 Page 146


Mediterranean Grilled Vegetable Sandwich
January 10, 2007
3:59 PM

Subject [vegetarian_group] Mediterranean Grilled Vegetable Sandwich


From vegeta rian_group@yahoogroups.com
To gourmet-recipes-from-around-the-world@ya hoogroups.com
Sent November 6, 2006 12:36 PM

Mediterranean Grilled Vegetable Sandwich

2 medium red bell peppers, halved lengthways


4 medium portobello mushroom caps
1 medium eggplant, cut into 1/2-inch thick slices
1/4 cup olive oil
salt and pepper
1/4 cup balsamic vinegar
4 ounces goat cheese or soft pepper cheese
8 slices crusty French or Italian bread, cut 1/2-inch thick and toasted
1/4 cup sliced fresh basil

Brush peppers, mushrooms, and eggplant with oil. Place peppers in centre of cooking grate and grill for
2 minutes. Add mushrooms and eggplant and continue grilling an additional 8 to 10 minutes or until all
vegetables are tender, turning occasionally during grilling time. Season vegetables with salt and pepper
to taste. Drizzle vinegar over vegetables. Spread 1 tablespoon cheese on one side of each toasted bread
slice. Evenly arrange vegetables and basil on 4 bread slices. Close sandwiches.
Makes 4 servings.

---------------------------------

Recipes 2 Page 147


Reuben Sandwich
January 10, 2007
3:59 PM

Subject [Gourmet_Gourmand] Reuben Sandwich


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent November 6, 2006 10:34 AM
Attachments

reuben-sand
wich

cat_aurore_
de_la_mor...

Reuben Sandwich

The Sacramento Bee recently published a recipe for a Reuben


Sandwich which sounded so good we just had to make it.
That day. Corned beef, dark rye bread, Swiss cheese,
sauerkraut, with Russian dressing - grilled. According to the
Wikipedia our national love affair with Reuben sandwiches
has been going on since the 1920s, though the origin is
disputed.
Sandwich ingredients
2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing
Russian Dressing
Combine the following ingredients. Makes one-half cup
Recipes 2 Page 148
Combine the following ingredients. Makes one-half cup
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
1 Butter one side of four slices of bread, and place the slices
buttered-side down on a lined baking sheet. Top each with a
slice of Swiss cheese, and then divide half of the corned beef
among them.
2 Divide the sauerkraut among the sandwiches, and top each
with one tablespoon of Russian dressing. Add another layer of
corned beef and a second slice of Swiss cheese to each
sandwich. Top with the remaining bread slices; butter the side
facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the
sandwiches on one side until the bread is golden brown. Use a
spatula to carefully flip the sandwiches over and finish
cooking on the second side. Cut the sandwiches in half before
serving.
Make 4 sandwiches. Serve with a side of coleslaw.
Simply Recipes http://www.simplyrecipes.com

Recipes 2 Page 149


Granny’s Great Pecan Pie
January 10, 2007
3:59 PM

Subject [vegetarian_group] Granny’s Great Pecan Pie


From vegeta rian_group@yahoogroups.com
To Chri s tmas Tra ditions Debbie
Sent November 5, 2006 10:49 PM

Granny’s Great Pecan Pie


1 9 inch pie crust
3 eggs
1 cup dark corn syrup
½ cup brown sugar
1 teaspoon vanilla
1 cups pecan halves
2 cups pecan pieces
¼ teaspoon salt
1 tablespoon lemon juice

Mix all together except pecans halves


Arrange ½ cup pecan halves in bottom of crust
Gently spoon mixture into crust trying not to disturb pecans
Gently place remaining pecan halves on top of mixture
Bake pie in lower third of oven
Bake at 425 F for 10 minutes
then Bake at 350 F of 45 minutes
Cool and enjoy
or can be frozen and enjoyed later!

Angie, the plant lady


Ontario Canada (plant zone 5/6)
If you can laugh at it, you can live with it.
-Erma Bombeck

Recipes 2 Page 150


Spinach Artichoke Dip- Olive Garden
January 10, 2007
3:59 PM

Subject [vegetarian_group] Spinach Artichoke Dip- Olive Garden


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 5, 2006 9:04 PM

Sprinach Artichoke Dip - Olive Garden

1 CUP Water
1 Cup Spinach (I doubled the spinach)
1 Can of Artichoke hearts (quartered/chopped)
1 Cup grated parmesan cheese
2 8oz cream cheese
1 teaspoon red pepper flakes
½ salt
¼ garlic powder

Serve with bread, toast, crackers, chips.


1.Boil spinach and artichoke hearts in 2 cups of water in small
saucepan over medium heat until tender. (about 10 minutes)
2.Drain.
3.Heat cream cheese in a small bowl and microwave on high for 1
minute. Add spinach and artichoke hearts to cream cheese. Stir well.
4.Add remaining ingredients to cream cheese and combine. Serve Hot.

__._,_.___

Recipes 2 Page 151


Pumpkin Pancakes - diabetic
January 10, 2007
3:59 PM

Subject [vegetarian_group] Pumpkin Pancakes - diabetic


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent November 2, 2006 10:31 PM

Pumpkin Pancakes
1 egg
1 cup milk
1/2 cup cooked or canned pumpkin
3/4 cup unbleached enriched white flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons vegetable oil

In a bowl combine all of the ingredients and stir just until blended.
Pour the batter onto a hot griddle that has been lightly oiled. Flip the
pancakes over when bubbles break around the edges. Serve hot with
rum flavored fruit sauce. Makes twenty-four 4-inch pancakes. One
pancake = 98 calories.
Exchange Value= 1 Bread Exchange +1/2 Fat Exchange

ARE YOU READY FOR THE HOLIDAYS


http://groups.yahoo.com/group/recipes_galore2007-holidays
http://groups.yahoo.com/group/Recipes_Galore2007
Check them out

[Non-text portions of this message have been removed]

__._,_.___

Recipes 2 Page 152


Apple-Walnut Salad with Cranberry Vinaigrette
January 10, 2007
3:59 PM

Subject [vegetarian_group] Apple-Walnut Salad with Cranberry Vinaigrette


From vegetarian_group@yahoogroups.com
To Reci peRoundtable@yahoogroups.com
Sent November 1, 2006 10:27 AM

Apple-Walnut Salad with Cranberry Vinaigrette

1/4 cup fresh or frozen cranberries, thawed


1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup vegetable oil
10 cups mixed baby greens
2 Red Delicious apples, cored, thinly sliced
1/2 cup chopped walnuts, toasted

Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until
well blended. With processor running, gradually add oil and process until well blended. Transfer to
medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to
room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts.
Serve, passing remaining dressing separately.

Serves 6.
Bon Appetit
November 1995

________________________________________

Recipes 2 Page 153


Green Beans with Roasted Onions
January 10, 2007
3:59 PM

Subject [vegetarian_group] Green Beans with Roasted Onions


From vegeta rian_group@yahoogroups.com
To -res taurantclassics@yahoogroups.com
Sent November 1, 2006 10:10 AM

Green Beans with Roasted Onions

Nonstick vegetables oil spray


6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14
wedges
6 tablespoons (3/4 stick) butter
2 cups vegetable broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans, ends trimmed

Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in
single layer on prepared sheets.
Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions
are dark brown on bottom, about 35 minutes.

Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes.
Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5
minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm
over low heat before continuing.)

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well.
Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large
shallow bowl. Top with onion mixture and serve.

Serves 12.
Bon Appétit
November 1995

________________________________________

Recipes 2 Page 154


Potato-Onion Soup with Arugula
January 10, 2007
3:59 PM

Subject [vegetarian_group] Potato-Onion Soup with Arugula


From vegeta rian_group@yahoogroups.com
To gourmet-garden-of-good-eatin@yahoogroups.com
Sent November 1, 2006 11:19 AM

Potato-Onion Soup with Arugula

1 medium onion, roughly chopped


2 tablespoons butter
1/2 teaspoon salt
4 medium potatoes, peeled and cubed
1 quart vegetable stock or broth
1 cup chopped arugula
1/2 cup cream
extra virgin olive oil (optional)
fresh ground black pepper

Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five
minutes (don't brown). Add the potatoes, stir Briefly, then add the chicken stock, bring to a boil and
simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the
cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of
olive oil and a good grinding of pepper in each bowl. Serves 4.

__________________________________________________

Recipes 2 Page 155


samosas
January 10, 2007
3:59 PM

Subject [vegetarian_group] re: samosas


From vegeta rian_group@yahoogroups.com
To vegeta rian_group@yahoogroups.com
Sent October 31, 2006 6:56 AM

I got this recipe from an indian friend. I baked them (heated the pan with olive oil first) and they came
out pretty ok. My daughter had great fun assembling them. We live less than a mile from a huge Indian
neighborhood and nothing I make is as good as what we can pick up on Devon.

Ingredients for samosa:


5 flour tortillas

For Stuffing :
3 medium sized potatoes
2 carrots
1/4 cup fresh peas boiled
3/4 cup finely chopped onions
4 finely chopped green chillies (depends on how much spice you want) I used one jalapeno
2 tbsp finely chopped cilantro leaves(fresh)
2 tbsp oil
1/2 tsp cumin seeds
big pinch of turmeric powder
salt according to your taste
big pinch of garam masala powder
oil to deep frying

To prepare filling :
Boil the potatoes and remove the skin and mash them and chop carrots finely (small pieces).Heat 2 tbsp
oil in a pan and it should be
hot. Add the cumin seeds and they should turn brown.Now bring heat to medium and add the chopped
green chillies and chopped onions and fry till golden brown, stirring them so that they don't burn.Now
add chopped cilantro leaves and carrots, peas, mashed potatoes and mix all.Now add turmeric powder,
salt and 1/4 cup water and cook for 5 mins covered on medium heat.Finally add the garam masala
powder and stir for 2 mins and remove. Cool it lightly.

To Prepare the Samosa :


Take 1 tortilla and cut into 2 semi circles. Take 1 semicircle and make in a cone shape and glue the last
end of the cone shape with all purpose flour paste ( 2 tsp of maida or all purpose flour made into a thick
paste with little water )Hold for a few sec the glued portion so that it sticks nicely. Stuff 1 tbsp of the
prepared filling inside the cone and glue the top with the maida paste too. Hold for a few sec the glued
portion so that it sticks well. Do the same with the other semicircle of tortilla and do the same for the
rest of the tortillas also.

Deep fry each samosa in hot oil and take it out after it turns golden brown .Enjoy eating your samosa!
Cheers

---------------------------------

Recipes 2 Page 156


Bajan Black Bean Soup
January 10, 2007
3:59 PM

Subject [vegetarian_group] Bajan Black Bean Soup


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent October 30, 2006 6:33 AM

Bajan Black Bean Soup

2 1/2 c Dried black beans soaked overnight


3 To 3 1/2 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers (jalapenos if preferred)
8 Berries allspice coarsely crushed
2 ts Brown sugar (or 1 t of molasses)
3 tb Tomato paste
3/4 c Crème fraiche or sour cream

In a frying pan heat the olive oil, then gently fry


the onion, garlic and chili with the allspice and
lemon rind, stirring occasionally, until the onions
are translucent. Add this mixture to the beans and go
on simmering for 2 hours, by which time the beans
should be tender. At this point add the sugar, lemon
juice, and tomato puree. Cook for another 30 minutes.
Add salt if necessary.

Ladle the soup into bowls, with a spoonful or two of


cream stirred in, and serve with a crusty bread.

If you are feeling lavish, a couple of spoons of dark


rum added towards the end give a Bajan flare.

__________________________________________________________

Recipes 2 Page 157


Sweet Tamales
January 10, 2007
3:59 PM

Subject [vegetarian_group] Sweet Tamales repost of recipe


From vegeta rian_group@yahoogroups.com
To GROUP
Sent October 29, 2006 11:10 PM

http://f1.grp.yahoofs.com/v1/wHhFRWx588Mg6olfB44R8dIo6eiE5xj4StlwBKjQA6jSDXzQ0SaELi7SMwLP-
jw_sFMiDcYbGXYn4pAMBx6xkg/%2ARecipes/Mexican%20and%20Other%20Latin%20American%
20Recipes/Sweet%20Tamales

Here's my sister Sissy's sweet tamale recipe. If this


won't open it's in the Mexican recipe folder. She
makes them for New Years and they are wonderful.
I;d like to see Paul's recipe too. Everyone has their
own version of tamales period.
I like them with a slice of cheese and a slice of
Ortega chili in the center. I have made pineapple
tamales and those are great too.
Donna

Love is like oxygen


You get too much you get too high
Not enough and you're gonna die
Love gets you high
Source - Love is Like Oxygen - Sweet

__________________________________________________________

Recipes 2 Page 158


spaghetti sauce??
January 10, 2007
3:59 PM

Subject Re: [vegetarian_group] spaghetti sauce??


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent October 29, 2006 5:23 PM

I don't buy spaghetti sauce. I much prefer my own, which is quick, easy
and much healthier.

Spicy Marinara
Ingredients:
2 T. Extra virgin oil
3 Garlic Cloves, crushed
1/2 T. Crushed red pepper flakes
1 32 oz can crushed tomatoes
1 T. Italian Dried seasoning
2 T. Dried Parsley

Add olive oil to medium saucepan over medium heat. Add garlic and pepper.
When pepper snaps and garlic sizzles add the crushed tomatoes. Season sauce
with salt and pepper and Italian seasoning. Cook for 5 minutes and stir in
parsley

Now....from here....I put it all in the crock pot. Add whatever veggies I
have in the fridge...usually rooms, zucchini and yellow squash and just let
it simmer all day. I may even add a can of diced tomatoes with green chili
s, depending on how spicy I want it.
Easy, Smeasy! My family loves it.
Serve with whole wheat spaghetti, a salad, and whole wheat garlic bread.
And....oh, yeah, a bottle of good wine.
Ahhhhh. Can you say heaven?
Sue

Recipes 2 Page 159


Basic Tempura Sauce
January 10, 2007
3:59 PM

Subject [vegetarian_group] Basic Tempura Sauce


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com; asian-recipe@yahoogroups.com
Sent October 29, 2006 4:36 PM

Anything you cooked in panko is good dipped in this


sauce.

Basic Tempura Sauce

1/2 cup vegetable stock


2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons peeled, grated fresh ginger

Combine all ingredients and heat in a small saucepan


to blend.

__________________________________________________________

Recipes 2 Page 160


Cilantro Tartar Sauce
January 10, 2007
3:59 PM

Subject [vegetarian_group] Cilantro Tartar Sauce


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent October 29, 2006 4:33 PM

Tastes good as a sandwich spread on bread or a


grilled tofu topping.

Cilantro Tartar Sauce

1 cup mayonnaise or veganise


2 tablespoons capers, drained
3 tablespoons black olives, pitted, chopped
1/4 cup chopped fresh cilantro
1 lemon, juice of
1 teaspoon dijon mustard
salt and black pepper to taste

Combine all ingredients in a small bowl.


Comments: In place of cilantro, use basil, tarragon,
chives, thyme, oregano, or even Italian or regular parsley.

__________________________________________________________

Recipes 2 Page 161


Oatmeal-Raisin Cookies - diabetic kids
January 10, 2007
3:59 PM

Subject [vegetarian_group] Oatmeal-Raisin Cookies - diabetic kids


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent October 29, 2006 4:03 PM

Oatmeal-Raisin Cookies
(makes about 3 dozen)

canola cooking spray


1cup (140 g ) unbleached all-purpose flour
1/2teaspoon (2.5 ml) baking soda
1/4teaspoon (1.25 ml) ground cinnamon
1/8teaspoon (0.6 ml) salt
1/2cup (1 stick/100 grams) margarine, at room temperature
3/4cup (145 g) light brown sugar
2tablespoons (24 g) granulated sugar
1large egg
2tablespoons (30 ml) 1% milk
1/2teaspoon (2.5 ml) vanilla extract
1 1/2cups (120 g) rolled oats
1/2cup (52 g) dark raisins

Preheat oven to 350°F (180 °C), Gas Mark 4. Lightly coat a large cookie
sheet with cooking spray.
Onto a piece of waxed paper, sift together the flour, baking soda, cinnamon,
and salt. Set aside.
Using an electric mixer, cream the margarine and both sugars until light and
fluffy. Add the egg, milk, and vanilla. Beat well. Gradually add the flour
mixture, 1/4 cup at a time, beating after each addition.
By hand, stir in rolled oats and raisins. Drop by rounded teaspoonfuls onto
prepared cookie sheet at least 2 inches apart. Bake until golden brown,
about 10 to 12 minutes. Transfer cookies to racks to cool.
Per 2-cookie serving:155 calories (33% calories from fat), 2 g protein, 6 g
total fat (1.0 g saturated fat), 24 g carbohydrates, 1 g dietary fiber, 12
mg cholesterol, 119 mg sodium
Diabetic exchanges:1 1/2 carbohydrate (bread/starch), 1 fat

Recipes 2 Page 162


Green Beans With Nuts And Lemon
January 10, 2007
3:59 PM

Subject [vegetarian_group] Green Beans With Nuts And Lemon


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent October 29, 2006 3:57 PM

Green beans have never been a favroite of mine but I sure do eat them fixed this way.
Fawnette.

Green Beans With Nuts And Lemon

1 1/2 pounds green beans, trimmed


1 tablespoon olive oil
1 1/2 teaspoons grated lemon zest or to taste
1/3 cup hazelnuts, walnuts or almonds, toasted until
golden and chopped fine
salt to taste
freshly-ground black pepper to taste

In a kettle of boiling salted water, cook beans until


just tender, 3 to 8 minutes. Drain beans in a colander
and in a large bowl toss while still hot with oil,
zest, nuts, and salt and pepper to taste. Beans may be
made 1 day ahead and chilled, covered. Reheat beans,
preferably in a microwave. Serves 8.

__________________________________________________________

Recipes 2 Page 163


Oriental Noodles with Vegetables
January 10, 2007
3:59 PM

Subject [vegetarian_group] Oriental Noodles with Vegetables


From vegeta rian_group@yahoogroups.com
To GROUP
Sent October 29, 2006 1:00 PM

Oriental Noodles with Vegetables

1 Pkg. Chinese Egg noodles


1/2 Green pepper, diced
1 1/2 tb Vegetable oil
1/2 tb Soy sauce
1/2 Garlic clove, sliced/peeled
1/2 tb Sesame oil
1/2 Chopped onion
1 tb Crushed Peanuts
1 Sliced carrot

Cook the noodles in boiling water for 7 minutes. Drain


well. 2. Heat
the oil in a Wok and stir fry the Garlic and ginger
for 1 minute. Add
the onion and stir fry for 2-3 minutes. Add the
pepper, and carrot and
stir fry for 2-3 minutes. 3. Add the noodles and cook
for 2-3 minutes.
Stir in the soy Sauce and sesame oil and sprinkle with
the peanuts.
Serve. Serves 4.

Love is like oxygen


You get too much you get too high
Not enough and you're gonna die
Love gets you high
Source - Love is Like Oxygen - Sweet

__________________________________________________________

Recipes 2 Page 164


Cajun Mayonnaise For Artichokes
January 10, 2007
3:59 PM

Subject [vegetarian_group] Cajun Mayonnaise For Artichokes


From vegetarian_group@yahoogroups.com
To veg-gourmet; world-class-cooks@yahoogroups.com; gour pesco; gour-world; gourmet-meat;
vegetarian_group@yahoogroups.com
Sent October 29, 2006 11:25 AM

Cajun Mayonnaise For Artichokes

1/2 cup mayonnaise


1/2 cup plain non-fat yogurt
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
2 pinches cayenne pepper or more to taste
1 pinch freshly ground black pepper

Combine all the ingredients in a small bowl and stir


well. Cover and refrigerate for at least 24 hours
before serving so that the flavors are completely
blended.

__________________________________________________________

Recipes 2 Page 165


Almond Honey Cake
January 10, 2007
3:59 PM

Subject [vegetarian_group] Almond Honey Cake


From vegeta rian_group@yahoogroups.com
To Reci pes_Recipes@yahoogroups.com
Sent October 29, 2006 9:51 AM

Almond Honey Cake

1 cup strong coffee


1 3/4 cups honey
1/2 cup currants
3 tablespoons brandy (optional)
1/4 cup corn oil
1 1/4 cups light brown sugar -- packed
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup almonds -- sliced
1 tablespoon lemon peel -- grated
1/4 cup ground almonds

Makes 2 large loaves

Combine coffee and honey in saucepan; bring to a


boil. Set aside to cool. Plump currants in brandy; set aside. Blend
oil, brown sugar and eggs thoroughly in a large mixing bowl. Combine
flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and
nutmeg. Add flour mixture and coffee mixture alternately to egg mixture.
Fold in sliced almonds, currants with brandy and lemon peel. Grease
two 9 x 5-inch loaf pans; sprinkle with ground almonds. Pour in batter.
Bake in preheated 300 F. oven 1 hour, or until cake springs back to touch
or is dry when tested with a toothpick. Cool on rack to room
temperature; turn onto serving plate. (To freeze, wrap in foil and pack in
plastic bags.)

________________________________________

Recipes 2 Page 166


Gingerbread Pancakes
January 10, 2007
3:59 PM

Subject [vegetarian_group] Gingerbread Pancakes


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent October 29, 2006 8:38 AM

Gingerbread Pancakes

Makes 18 pancakes
3 cups buttermilk pancake mix
3 tablespoons sugar
3 tablespoons ground cinnamon
1 1/4 teaspoons ground allspice
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 1/2 cups water

Orange Marmalade Syrup


:Yields: 1 cup
2/3 cup pure maple syrup 1/3 cup orange marmalade
Combine ingredients in a small saucepan and bring to a
boil, stirring constantly.

Combine dry ingredients in a large bowl, and make a


well in center of mixture.
Add water to dry ingredients, stirring just until
moistened. May need to add some more milk-batter
should not be too thick.
Spoon about 2 tablespoons batter onto a hot, lightly
greased griddle.
Cook pancakes until tops are covered with bubbles and
edges look cooked; turn and cook other side.
Serve with Orange Marmalade Syrup

__________________________________________________________

Recipes 2 Page 167


Spicy Pumpkin Cookies
January 10, 2007
3:59 PM

Subject [vegetarian_group] Spicy Pumpkin Cookies


From vegetarian_group@yahoogroups.com
To Cooki ngwithTerry@yahoogroups.com; Creative_Cooking_Corner@ya hoogroups.com; gourmet -garden-of-good-
ea tin@ya hoogroups.com; quick_vegetarian2@yahoogroups.com; Recipes_galore2007@yahoogroups.com;
Reci pes_USA@yahoogroups.com; gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com;
theferalvegetarian@yahoogroups.com; vegetarian_group@yahoogroups.com
Sent October 29, 2006 1:12 AM

Spicy Pumpkin Cookies


Yields: About 2 and 1/2 dozen.

Ingredients:
1 /4 cup Soft Butter or Margarine
1/2 cup Light Brown Sugar
1/2 cup Cooked, strained Pumpkin (or canned)
1 Egg
1 cup Flour
1/2 cup Raisins
1/2 cup Chopped Almonds (or Walnuts)
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1/4 cup Diced, Candied Orange Peel

Preparation Directions:
Pre-heat oven to 350 degrees.
Sift flour with Baking Powder, Cinnamon, ginger, nutmeg and salt and set
aside.

In a large mixing bowl, beat butter and sugar until fluffy. Beat in egg
and pumpkin.
Stir in flour mixture. Add in nuts, orange peel and raisins, mixing
well.

Drop rounded teaspoonful of dough onto a cookie sheet. Flatten slightly


with spoon. Bake 20 minutes.

Serving Tips and Suggestions:

Sprinkle lightly with Confectionery sugar.

Add candy sprinkles before baking.

__._,_.___

Recipes 2 Page 168


Garlic Mashed Potatoes
January 10, 2007
3:59 PM

Subject [vegetarian_group] Garlic Mashed Potatoes


From vegeta rian_group@yahoogroups.com
To AAA my group
Sent October 28, 2006 9:36 PM

Garlic Mashed Potatoes

2 pounds red potatoes


1 pound soft butter
5 ounces Romano cheese - I sometimes use plain American cheese.
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic

Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix
on low speed until potatoes are mashed.

NOTE: Tiny Really likes these.

Recipes 2 Page 169


STRAWBERRY MANGO SMOOTHIE
January 10, 2007
3:59 PM

Subject [vegetarian_group] STRAWBERRY MANGO SMOOTHIE


From vegetarian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent November 19, 2006 10:45 AM

STRAWBERRY MANGO SMOOTHIE


Serves 4

1 cup strawberries, stems removed


1 medium mango, peeled and cut into 1/2-inch cubes (about 1 cup)
2 cups freshly squeezed orange juice

Line a baking sheet with parchment paper.

Place strawberries and mango on prepared sheet in a single layer.

Place baking sheet in freezer until fruit is frozen, about 2 hours.

Place orange juice, strawberries, and mango in blender.

Process until smooth. Serve immediately.

__._,_.___
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Recipes 2 Page 171


CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST
January 10, 2007
4:39 PM

Subject [Gourmet_Gourmand] CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Ja nuary 10, 2007 4:27 PM

CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST

Caramelized almonds and a sprinkling of fleur de sel take this right


over the top.

Crust
1/2 cup slivered almonds, toasted, cooled
1/4 cup sugar
1 cup all purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk

Pudding
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk, divided
3 large egg yolks

1 cup sugar
1/3 cup water
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Topping
Recipes 2 Page 172
Topping
2/3 cup sugar
1/3 cup water
1 cup slivered almonds

1/2 cup chilled heavy whipping cream


1/2 tablespoon powdered sugar
1/8 teaspoon vanilla extract
Fleur de sel*

*A type of sea salt; available at some supermarkets and at specialty foods


stores.

For crust:
Butter 9-inch-diameter tart pan with removable bottom. Combine
almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour,
powdered sugar, and salt; blend 5 seconds. Add butter and blend,
using on/off turns, until coarse meal forms. Add egg yolk and blend
until moist clumps form, about 30 seconds. Knead dough into ball.
Transfer 1/4 cup dough to small bowl and reserve for another use.
Press remaining dough evenly onto bottom and up sides of prepared
pan. Pierce bottom all over with fork. Cover pan with foil and freeze
crust at least 1 hour and up to 1 day.

Preheat oven to 375°F. Bake crust uncovered until deep golden brown,
checking often and pressing sides and bottom with back of fork
during first 15 minutes when crust puffs or bubbles, about 20 minutes
total. Cool completely.

For pudding:
Place cornstarch and salt in medium bowl. Gradually add 1/4 cup
milk, whisking until cornstarch dissolves. Whisk in egg yolks.

Stir sugar and 1/3 cup water in heavy large saucepan over medium-
high heat until sugar dissolves. Bring to boil, brushing down pan sides
with wet pastry brush. Boil without stirring until syrup is deep
amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk
(mixture will bubble). Whisk until caramel bits dissolve. Slowly
whisk hot milk mixture into yolk mixture; return to same pan.
Whisk until pudding thickens and boils, about 2 minutes. Remove
from heat. Whisk in butter and vanilla. Transfer to crust. Chill
uncovered until cold and just firm, at least 3 hours. Do ahead Can be
made 1 day ahead.

For topping:
Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not
Recipes 2 Page 173
For topping:
Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not
use nonstick) over medium-high heat until sugar dissolves. Bring to
boil, brushing down pan sides with wet pastry brush. Boil without
stirring until syrup is medium amber color, about 7 minutes. Add
almonds and stir to coat evenly with caramel. Immediately scrape
coated almonds onto sheet of foil. Working quickly with 2 forks,
separate almonds and spread out in single layer. Cool completely. Do
ahead Let almonds stand at room temperature up to 6 hours or cover and
chill up to 1 day. Break almonds into small clusters before using.

Press bottom of pan up, releasing tart. Whisk cream, powdered sugar,
and vanilla in bowl until peaks form; spread over tart. Sprinkle
almond clusters with fleur de sel. Garnish tart with clusters.

Makes 8 to 10 servings.

Bon Appétit
January 2007
Dorie Greenspan
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 174


Rosemary Pasta in Butter Roasted
Garlic Sauce
January 10, 2007
5:47 PM
Rosemary Pasta in Butter Roasted Garlic Sauce
Serving pasta while still hot takes precedence over styling it to be beautiful. Twirl the pasta
only if you are serving no more than four people, or if you have an assembly line of friends in
the kitchen to help.
Serving: 6 as first course or 4 as main course

1 pound spaghetti
6 tablespoons unsalted butter
1⁄2 cup finely chopped onions
6 cloves garlic, chopped coarsely
1 cup chicken stock
2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
1⁄4 cup grated Parmesan cheese, more for the table
Kosher salt to taste
Cracked black pepper to taste

In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The
butter and onions will slowly cook, becoming deep golden brown after 7 to 10 minutes. Add
the garlic and continue cooking for 2 minutes.

Add chicken stock and the chopped rosemary. Increase the heat to medium-high and cook
until reduced by a third, about 6 to 8 minutes. Meanwhile, in a large pot, add 3 quarts of
water and about 3 tablespoons sea salt or Kosher salt and bring to a full rolling boil. Add the
spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander
and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the
cheese, mix well until the butter is incorporated. Adjust seasoning with salt and pepper to
taste.

Serve in a large bowl, family style, or place about 1 cup of pasta in a large mug or small bowl.
Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug
steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and
immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra
cheese and rosemary sprigs.

Source: Rori Trovato

Pasted from <http://home.ivillage.com/cooking/recipes/print/0,,84kjxqw9,00.html>

Recipes 2 Page 175


PHOTO CREDIT: Luca Trovato

Pasted from <http://home.ivillage.com/cooking/recipes/print/0,,84kjxqw9,00.html>

Recipes 2 Page 176


Yummy Hummus
January 10, 2007
11:26 PM

Subject [vegetarian_group] Yummy Hummus


From vegetarian_group@yahoogroups.com
To hummus-and-pesto-recipes@yahoogroups.com
Sent Ja nuary 10, 2007 10:07 PM

Yummy Hummus

1 can chickpeas (garbonzo beans)


1-2 heaping tablespoons tahini
2-3 cloves garlic
juice of one lemon
1/2 cup vegetable stock (for the consistency you would like to make) your choice of herbs (optional)

Place all ingredients except the vegetable stock into a food processor or blender. Turn machine on, add
1/2 cup vegetable stock to start, blend thoroughly. Add more vegetable stock, a little at a time to
achieve the consistency you would like. Hummus can be a very thick or thin dip. Your choice. Serve with
fresh raw veggies, or toasted pita bread, rice cakes, etc. It's also great on top of brown rice or other
cooked grains such as quinoa, kamut, or spelt.

Hummus and Pesto Recipes

Recipes 2 Page 177


Crispy Scallion-Potato Pancakes
January 11, 2007
8:43 PM

Subject [vegetarian_group] Crispy Scallion-Potato Pancakes


From vegetarian_group@yahoogroups.com
To VG
Sent Ja nuary 11, 2007 6:28 PM

Crispy Scallion-Potato Pancakes


Serve these as an appetizer: Make silver dollar-sized pancakes by using a teaspoon, and then top them
with a dab of crème fraîche . Or, top with dollops of salsa and sour cream.
Or serve alongside scrambled eggs or your favorite omelet.
1 onion
2 large eggs
4 potatoes, peeled and shredded
1 or 2 yams, peeled and shredded
salt and freshly ground black pepper to taste
2 tablespoons flour
oil for frying
sour cream or crème fraiche for serving
In a large mixing bowl, beat eggs together until smooth and fluffy.
Grate potatoes, yam and onion. Squeeze as much liquid as possible from the mixture.
Combine the mixture with beaten eggs; add flour, salt and pepper. Divide into four equal parts.
In a large non-stick skillet, heat oil over medium-high heat. Pour 1 tablespoon batter into the skillet to
test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon the batter into the
skillet, about 1 or 2 tablespoon per pancake, leaving a little room between each one.
Flatten them with the back of a spoon and use the spatula to round the sides, if necessary. Fry the
pancakes for 2 to 3 minutes, or until they are golden brown on the bottom, then turn them and brown
the other side, about 2 more minutes.

Recipes 2 Page 178


Low-Fat Winter Fruit Granola - 2 pts
January 11, 2007
8:44 PM

Subject [vegetarian_group] Low-Fat Winter Fruit Granola - 2 pts


From vegeta rian_group@yahoogroups.com
To vegeta rian_group@yahoogroups.com
Cc Fl ex_Core_Recipes@yahoogroups.com; Recipe_Exchange_For_Weight_Watchers@yahoogroups.com;
wei ght_watchers_recipes@ya hoogroups.com; -RestaurantClassics@yahoogroups.com; copycat-recipe-
fa natics@yahoogroups.com
Sent Ja nuary 11, 2007 10:08 AM

@@@@@
Low-Fat Winter Fruit Granola - 2 pts
4 cups regular rolled oats
1/4 cup unprocessed wheat bran
2 tablespoons canola oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sliced almonds
1/2 cup chopped dried pears or apples
1/4 cup dried cranberries
1/4 cup chopped dates
2 tablespoons chopped crystallized ginger

Preheat the oven to 325 degrees F.

Combine the oats and bran on a large baking sheet.

In a small pan over medium heat, stir in the canola oil, maple syrup, and vanilla and almond extracts.
When the mixture begins to bubble, pour it over the oat mixture and mix well.

Bake for 10 minutes. Add the almonds and stir the mixture thoroughly.
Continue to bake until the oats and almonds are lightly toasted, about 10 minutes more, stirring again
halfway through.

Stir in the pears, cranberries, dates, and ginger.

Bake until the oats are crisp, about 5 minutes longer.

Remove the pan from the oven and stir the mixture. Let the granola cool for 5 minutes, then stir again.

When completely cool, store the granola in an air-tight container for up to 4 weeks.

Makes about 6 cups or 24 ¼-cup servings

Per ¼ cup, about: Calories: 108, Protein: 3 g, Carbohydrate: 19 g, Dietary Fiber: 2 g, Total Fat: 3 g,
Saturated Fat: 0 g, Cholesterol: 0 mg, Calcium: 19 mg, Sodium: 2 mg.

Source: The Best Life Diet by Bob Greene. Copyright © 2006 by Bestlife Corporation.
Formatted by Chupa Babi in MC: 01.11.06

Recipes 2 Page 179


The fat content of most commercial granolas is off the charts. Not so this homemade version, which
calls for only a small amount of heart- healthy canola oil.

-----

Recipes 2 Page 180


One Step Potato-Zucchini Pancakes
January 12, 2007
1:50 PM

Subject [vegetarian_group] One Step Potato-Zucchini Pancakes


From vegeta rian_group@yahoogroups.com
To Undi sclosed-Recipient:;
Sent Ja nuary 12, 2007 9:55 AM

One Step Potato-Zucchini Pancakes

1 onion, quartered
2 eggs
1 Baking Potato about 1/2 lb, peeled and cut into chunks(rinse after cutting up to remove excess starch)
2 small Zucchini, cut into chunks
1/2 t. salt
2 T. All Purpose Unbleached Flour
Canola or Peanut oil for Frying

In a food processor fitted with the metal blade, combine the onions, eggs, and puree until smooth and
fluffy. Add the potato and zucchini and, using off-on pulses, process the mixture until finely chopped but
still retaining some texture, Add salt and flour and briefly process to combine. Do not over process. Pour
the batter into a bowl.

Preheat an over to 300 F degrees. Line a baking sheet with a double layer of paper towels. Pour oil to a
depth of 1/2 inch into a large frying pan over medium-high heat. Spoon 1 tablespoon of the patter into
the pan to
test the oil. The batter should hold together and begin to brown. When
the oil is hot enough, working in batches, form pancakes by spooning tablespoons of batter into the
frying pan. Make sure the pancakes do not touch. Flatten the pancakes with a spatula to about 3 inches
in diameter.
Use the spatula to round and smooth the edges, if necessary. Fry until golden brown on the first side,
3-4 minutes. Flip and fry on the second side until golden brown 3-4 minutes longer.

Transfer the pancakes to the paper towel-lined baking sheet to drain oil and place in the oven until all
are cooked. Arrange on a warmed platter and serve immediately with applesauce on the side.

Recipes 2 Page 181


Triple Bean and Artichoke Salad
January 12, 2007
1:51 PM

Subject [vegetarian_group] Triple Bean and Artichoke Salad


From vegeta rian_group@yahoogroups.com
To Undi sclosed-Recipient:;
Sent Ja nuary 12, 2007 8:36 AM

Triple Bean and Artichoke Salad

15 oz. can Great Northern Beans, Drained


15 oz can Black-eyed Peas, drained
4 scallions, chopped - green and white portion
3-4 Garlic cloves, minced
1/4 c. Parsley, chopped (fresh is best)
2 t. Basil
15 oz. can of Chickpeas/Garbanzos, drained
14 oz. can Artichoke hearts, quartered and drained.
2 large tomatoes, diced
3 T. Lemon Juice
2 t. oregano
1 T. sugar(optional)

Combine all ingredients in a mixing bowl. Chill for one hour before serving to allow the flavors to mingle.

Recipes 2 Page 182


Sichuan-Style Stir-Fried Chicken With Peanuts
January 13, 2007
10:11 PM

Sichuan-Style Stir-Fried Chicken With Peanuts


From

Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-
sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed
vegetable.
Marinade:
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces

Stir-Frying Oil:
2 tablespoons vegetable oil, divided

Sauce:
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sugar
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 1/4 teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons minced green onions
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic (about 7 cloves)
1 teaspoon chile paste with garlic

Remaining Ingredients:
1 1/2 cups drained, sliced water chestnuts
1 cup (1/2-inch) sliced green onion tops
3/4 cup unsalted, dry-roasted peanuts
6 cups hot cooked long-grain rice

To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20
minutes.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-
high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove
from pan; set aside.
To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon
sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2
tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds.
Add broth mixture, and cook 1 minute or until thick, stirring constantly.
Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1
minute or until thoroughly heated. Serve over rice.

Recipes 2 Page 183


Yield: 6 servings (serving size: 3/4 cup stir-fry and 1 cup rice)

CALORIES 590 (25% from fat); FAT 16.7g (sat 2.7g,mono 6.8g,poly 6g); PROTEIN 36.9g;
CHOLESTEROL 66mg; CALCIUM 75mg; SODIUM 591mg; FIBER 3.3g; IRON 3.8mg;
CARBOHYDRATE 71.4g

Cooking Light, JANUARY 2001

Pasted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=235090>

Recipes 2 Page 184


Hoisin Barbecued Chicken
January 13, 2007
10:11 PM

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell


Hoisin Barbecued Chicken
From

Hoisin sauce forms the base of this simple barbecue sauce seasoned with garlic. The
Cantonese are particularly fond of using it with barbecued chicken, duck, and pork.
Barbecue sauce:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic

Remaining ingredients:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray

To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup
sauce in a large bowl; cover and chill remaining barbecue sauce.
Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator
8 hours or overnight.
Preheat oven to 375°.
Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with
cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake
an additional 20 minutes or until done. Discard marinade.
Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook
until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.

Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce)

CALORIES 241 (23% from fat); FAT 6.1g (sat 1.5g,mono 1.9g,poly 1.8g); PROTEIN 26.6g;
CHOLESTEROL 97mg; CALCIUM 26mg; SODIUM 727mg; FIBER 0.7g; IRON 1.7mg;
CARBOHYDRATE 17.8g

Cooking Light, JANUARY 2001

Pasted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=226241>

Recipes 2 Page 185


PESTO PERFECTO
January 13, 2007
10:24 PM

Subject [vegetarian_group] PESTO PERFECTO


From vegeta rian_group@yahoogroups.com
To hummus-and-pesto-recipes@yahoogroups.com
Sent Ja nuary 13, 2007 9:24 AM

PESTO PERFECTO

2 cups fresh basil leaves, throughly washed and patted dry


4 good size garlic cloves, peeled and chopped
1 cup pine nuts
1 cup virgin olive oil
1 1/4 cups freshly grated Pecorino Romano cheese Salt to taste Pepper to taste

Place basil, garlic and pine nuts in food processor and chop finely.
Leave
processor running and add olive oil in a slow steady stream through feed tube. Turn off the processor.
Remove top and add cheese, a sprinkle of salt and a good grinding of pepper. Replace top, and process
to combine ingredients. Store in freezer or refrigerator in clean jars.
Yield: about 3 cups
Prep Time: 20 minutes

____________________________________________________________________________________

Recipes 2 Page 186


Eggplant Parmesan
January 13, 2007
10:38 PM

Subject [vegetarian_group] Eggplant Parmesan


From vegeta rian_group@yahoogroups.com
To vegeta rian_group@yahoogroups.com
Sent Ja nuary 13, 2007 5:21 PM

Baked Individual Eggplant Parmesan

2 - 3 Medium Eggplants
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
1 1/2 Cups Grated Mozzarella Cheese
1 1/2 Cups Grated Parmesan Cheese

For The Sauce:


2 (15 Ounce) Cans Imported Chopped Italian Tomatoes I don't know what kind she gets but 1 can has
balsamic vinegar and the other has garlic.
1/2 Cup Finely Chopped Onion
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
Salt & Pepper
Red Pepper Flakes (Optional)
3 Tablespoons Finely Chopped Fresh Basil

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle
with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a
plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the
eggplant drain in the sink for about 45 minutes.
Pat the eggplant dry.

While the eggplant is drying, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion
and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt
pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add
the chopped basil and mix well.

Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet.
Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the
eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been
browned.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the
bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a
little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of
equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice.
Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the
eggplant until bubbly and lightly browned, about 35 to 40 minutes.

Like I said I don't know the originator but whomever it was a big thank you.

Recipes 2 Page 187


Roasted Onions, Potatoes And Spinach
January 13, 2007
10:40 PM

Subject [vegetarian_group] Roasted Onions, Potatoes And Spinach


From vegeta rian_group@yahoogroups.com
To vegeta rian_group@yahoogroups.com; gourmet-garden-of-good-eatin@yahoogroups.com
Sent Ja nuary 13, 2007 11:21 AM

Roasted Onions, Potatoes And Spinach


2 large onions, halved and peeled
1 1/2 pounds red potatoes, scrubbed
2 garlic cloves, peeled, and partially crushed
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 bay leaf
1 teaspoon chopped fresh rosemary
2 tablespoons low-sodium vegetable broth or water
4 cups spinach, rinsed, chopped
Preheat oven to 400 degrees. Lightly oil large roasting pan.
Trim off ends of onions. Cut into wedges, slicing end to end. Place in large bowl and separate somewhat,
leaving a couple of onion layers attached with each wedge.
Cut potatoes into large wedges; add to onions in bowl. Add garlic, oil, vinegar, bay leaf, rosemary and
salt and pepper to taste; toss to coat. Transfer vegetables to prepared pan and spread in single layer.
Sprinkle with vegetable broth.
Roast vegetables 30 minutes, stirring once or twice and adding water, if necessary. Add spinach and mix.
Roast 10 minutes. Vegetables will be tender and golden when done. Serve warm.
Serves 6.

---------------------------------

Recipes 2 Page 188


Banana Chocolate Chip Cookie
January 13, 2007
10:48 PM

Subject [vegetarian_group] Banana Chocolate Chip Cookie


From vegeta rian_group@yahoogroups.com
To vegetarian_group@yahoogroups.com
Sent Ja nuary 12, 2007 11:13 PM

Banana Chocolate Chip Cookie

3 cups Flour
1 cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
3/4 teaspoon Salt
2/3 cup Shortening
2 Eggs
1 cup Mashed Ripe Bananas
1 teaspoon Vanilla
1 Bag (12oz.) Chocolate Chips

Combine first 5 ingredients in bowl.


Add Shortening and mix well

Add eggs, bananas, vanilla and beat thoroughly.


Fold in chocolate chips and drop by tsp. on greased cookie sheet

Bake 375 for 10 min.

Recipes 2 Page 189


Chorizo Sausage and Potato Pan Fry
January 17, 2007
8:19 AM

Subject [Gourmet_Gourmand] Chorizo Sausage and Potato Pan Fry


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups. com
Sent Ja nuary 17, 2007 5:13 AM

Chorizo Sausage and Potato Pan-fry


Hands-on time: 10min; cooking time: 30min; serves 4

2tbsp olive oil


450g (1lb) potatoes, cut into 2.5cm (1in) cubes
2 red onions, sliced
1 ltsp paprika
300g (11oz) piece of chorizo sausage, skinned and cut into chunky slices
250g pack cherry tomatoes
100ml (3½fl oz) dry sherry
2tbsp freshly chopped flat-leafed parsley

1 Heat the oil in a large, heavy-based frying pan. Add the potatoes and fry
for 7-10 min until lightly browned, turning regularly.
2 Reduce the heat, add the onions and continue to cook for 10min, stirring
from time to time until they have softened but not browned.
3 Add the paprika and chorizo sausage and cook for 5min, stirring from time
to time.
4 Add the cherry tomatoes and pour in the dry sherry. Toss everything
together and cook for 5min, until the sherry has reduced down and the
tomatoes have softened and warmed through.
5 Sprinkle parsley over the top and serve.

430cals, 24g fat (of which 8g saturates), 30g carbs per serving, no added
sugar per serving

Recipes 2 Page 190


CHICKEN AND HOMINY SOUP
January 25, 2007
9:16 AM

Subject [Gourmet_Gourmand] CHICKEN AND HOMINY SOUP


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Ja nuary 25, 2007 9:11 AM

CHICKEN AND HOMINY SOUP

This easy main-course soup is great on its own or with toppings, such
as tortilla chips, avocado, and sour cream.

3 tablespoons olive oil


3 bunches green onions, sliced
4 teaspoons ground cumin
2 1/2 teaspoons smoked paprika
10 cups low-salt chicken broth
1 (14 1/2-ounce) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 (15-ounce) cans golden or white hominy in juice
1 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add green
onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes
with juice, chicken, and hot pepper sauce. Puree hominy with juice in
processor or blender. Mix into soup; bring to boil. Reduce heat;
simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.

Makes 8 main-course servings.

Bon Appétit
February 2007
Recipes 2 Page 191
February 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 192


BURNT CARAMEL ICE CREAM
January 25, 2007
9:55 AM

Subject [Gourmet_Gourmand] BURNT CARAMEL ICE CREAM


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Ja nuary 25, 2007 9:13 AM

BURNT CARAMEL ICE CREAM

1 cup sugar, divided


3 tablespoons water
2 cups whole milk
2 cups heavy whipping cream
Pinch of salt
1/2 vanilla bean, split lengthwise
6 large egg yolks

Stir 3/4 cup sugar and 3 tablespoons water in heavy medium saucepan
over medium heat until sugar melts. Increase heat to high and boil
without stirring until mixture turns dark amber, occasionally swirling
pan and brushing down sides with wet pastry brush, about 7 minutes.
Immediately add milk (mixture will bubble vigorously). Add cream
and salt. Scrape in seeds from vanilla bean; add bean. Bring mixture
to boil, stirring to dissolve any caramel bits. Let cool 10 minutes.
Whisk yolks and remaining 1/4 cup sugar in medium bowl.
Gradually whisk in hot milk mixture. Return mixture to same
saucepan. Stir over medium heat until slightly thickened and candy
thermometer registers 180°F, about 6 minutes (do not boil). Strain
custard into medium bowl. Cover and chill until cold, at least 4 hours.
DO AHEAD Custard can be made 1 day ahead. Keep chilled.

Process custard in ice cream maker according to manufacturer's


instructions. Transfer to container; cover and freeze. DO AHEAD
Can be made 4 days ahead. Keep frozen.

Makes 5 cups.

Bon Appétit
February 2007
Gale Gand
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 193


Bon Appetito, Lydia
"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
Marcel Proust

__._,_.___

“A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a
good many take their images precooked out of a can and swallow them down whole, absent-mindedly
and with little relish.”
W. H. Auden [Wystan Hugh Auden] (1907-1973)

SPONSORED LINKS
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Recipes 2 Page 194


ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED
SMASHED POTATOES
January 25, 2007
9:55 AM

Subject [Gourmet_Gourmand] ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED


SMASHED POTATOES
From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Ja nuary 25, 2007 9:12 AM

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED


SMASHED POTATOES

Start this early in the day or the night before. Chilling the chicken
uncovered for several hours makes the skin crispy when roasted.

2 (5-pound) roasting chickens


8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided

1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)


2 tablespoons plus 2 teaspoons olive oil

*Sometimes called hot Pimentón de La Vera; available at some supermarkets


and at tienda.com.

Butterfly the chicken.

Tuck wing tips behind shoulder. Transfer to large rimmed baking


sheet. Using fingertips, separate skin from chicken over breasts and
thighs. Insert 1 thyme sprig between skin and flesh over each breast
and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse
kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over
chickens.
Recipes 2 Page 195
chickens.

Transfer uncovered chickens, skin side up, to refrigerator; chill at


least 8 hours or overnight.

Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish.


Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon
paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2
teaspoons oil. Place chicken and potatoes in oven; roast until
thermometer inserted into thickest part of thigh registers 175°F, about
1 hour. Let chickens rest 10 minutes.

Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to


oven and roast until tender and skins wrinkle slightly, about 5
minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and
leg pieces. Transfer to platter. Drizzle some drippings over; serve.

Makes 4 to 6 servings (plus leftovers).

Bon Appétit
February 2007
Molly Stevens
Epicurious.com © CondéNet, Inc. All rights reserved.

Bon Appetito, Lydia


"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
Marcel Proust

__._,_.___

“A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a
good many take their images precooked out of a can and swallow them down whole, absent-mindedly
and with little relish.”
W. H. Auden [Wystan Hugh Auden] (1907-1973)

Recipes 2 Page 196


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Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch to Fully Featured
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Recipes 2 Page 197


George's Light Rye Bread
January 25, 2007
2:07 PM

Subject [Gourmet_Gourmand] George's Light Rye Bread


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Ja nuary 25, 2007 12:55 PM

George's Light Rye Bread

As long as I've known my friend George he has been an enthusiastic bread maker. George lives
in Carlisle, Mass, and when I go out there to visit his daughter and grandchildren George often
has a freshly baked loaf of rye bread for us to enjoy. This month George came to visit my family
in Carmichael and naturally, I put him to work, showing me the way he makes his rye bread. The
following is a recipe that will yield two loaves. Actually, I don't think one can easily learn to
make bread by reading about it. You have to get your hands in it and learn directly from
someone who can say, "See? This is the right consistency for the dough." If you are interested in
learning more about bread making there are a few links at the end of this post that you may find
useful.
As for the bread? It was wonderful. Light, soft inside, and a crusty crust. Dad doesn't like
caraway seeds so they were kept out. I love them so the next time I make this bread they're going
in.
Makes 2 loaves
2 packages active dry yeast
2 1/2 cups of warm water (just barely warm to the touch)
2/3 cup molasses
5 cups bread flour
2 cups rye flour
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup cocoa powder
2 Tbsp caraway seeds (optional)

Recipes 2 Page 198


1 Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal
bowl.
2 Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of
baking flour, mixing into the yeast mixture after each addition with a wooden spoon.

3 Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix
it with the wooden spoon. At that point, spread a half cupful of flour onto a large, clean, flat
surface and put the dough onto the surface.

Recipes 2 Page 199


4 Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough
a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Kneed
additional bread flour into the dough until it reaches the right consistency. Kneed for 5-7
minutes, or until the dough is smooth and elastic.

5 Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets
coated in the oil. Cover the bowl with plastic wrap or a damp cloth. Let rise at room temperature
until it has doubled in size, about an hour and a half.

Recipes 2 Page 200


6 Gently press down on the dough so some of its air is released.

7 Kneed the dough a few turns and then divide it by cutting it in half with a sharp knife.

Recipes 2 Page 201


8 Shape each half into loaf. Place dough loafs into either oiled bread loaf pans, or onto a flat
baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the
loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.
9 Let rise again, this time not doubling in volume, but rising by about half of its volume, about
45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf
pan if using a loaf pan.
10 If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for at least
half an hour before baking.

11 If baking on a stone, score the dough a few times on the top of the dough right before putting
it in the oven. Put dough in the oven. If you have a mister, mist the dough with a little water the
first 10 minutes of baking. Bake for 40-50 minutes, or until done. The bread should sound
hollow when tapped.

Links:
Rustico Cooking: Secrets of Italian Bread - a useful resource on bread making
The Other Side of Atkins - bread making notes from Smitten Kitchen
Ten Tips for Better Bread - tips from Farmgirl Fare
Simply Recipes http://www.simplyrecipes.com

Recipes 2 Page 202


Potato and Onion Frittata
January 28, 2007
11:10 PM

Subject [Gourmet_Gourmand] Potato and Onion Frittata


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Ja nuary 28, 2007 11:03 PM

Potato and Onion Frittata

Serves 4; Prep time: 15 minutes; Total


time: 45 minutes

2 tablespoons olive oil

1 large onion, halved and


thinly sliced

1 baking potato (8
ounces), peeled and
thinly sliced

1/2 teaspoon dried


rosemary, crumbled

Coarse salt and ground


pepper

5 large eggs

5 large egg whites

1/2 cup whole flat-leaf


parsley leaves

1. In a medium (10-
inch) nonstick
broilerproof skillet,
heat 1 tablespoon oil
over medium heat. Add
onion, potato, and
rosemary; season with
salt and pepper, and
toss to combine.

Recipes 2 Page 203


2. Cover skillet, and
cook 10 minutes;
uncover. Cook, tossing
mixture occasionally,
until onion and potato
are tender, about 5
minutes.

3. Meanwhile, in a
medium bowl, whisk
together eggs, egg
whites, parsley leaves,
3/4 teaspoon salt, and
1/4 teaspoon pepper.

4. Heat broiler with


rack set 4 inches from
heat. Add remaining
tablespoon oil to
vegetables in skillet.
Pour egg mixture into
skillet.

5. Cook on stove,
over low heat, lifting
mixture a few times
around the edges with a
spatula to let egg flow
underneath. Continue
cooking until frittata is
almost set in center,
about 10 minutes.

6. Place skillet under


broiler; broil until
frittata is set and top is
lightly golden, about 3
minutes. Run a clean
spatula around edges to
loosen, then slide
frittata out onto a
serving plate, and cut
into wedges.

Per serving: 238


calories; 13.2 grams
fat; 14.2 grams protein;
15.6 grams
carbohydrates; 1.6
grams fiber

Note: To store extra


yolks (for custards or
egg washes), place
unbroken yolks in
water in a covered
container, and

Recipes 2 Page 204


container, and
refrigerate, up to 2
days. If you have no
use for them, you can
buy unprocessed pure
egg whites in the dairy
section at the market.

Recipes 2 Page 205


Special Fried Rice
February 1, 2007
5:16 PM

Subject [Gourmet_Gourmand] Special Fried Rice


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups. com
Sent February 1, 2007 4:27 PM

Special Fried Rice


Hands-on time: 5min; cooking time: around 20min; serves 4

150g (5oz) American long grain rice


2tbsp sesame oil
3 eggs, lightly beaten
250g (9oz) frozen petits pois
250g (9oz) cooked peeled prawns

1 Cook the rice according to the packet instructions. Drain well.


2 Heat 1tsp sesame oil in a large non-stick frying pan. Pour in half the beaten
eggs and tilt the pan around over the heat for about 1min until egg is set. Tip
the omelette onto a warm plate. Repeat with 1tsp sesame oil and the
remaining beaten egg to make another omelette. Tip onto another warm plate.
3 Add remaining oil to the pan and stir in rice and peas. Stir-fry for 2-3min
until peas are cooked. Add the prawns.
4 Roll up the omelettes, roughly chop a third of one, then slice the remainder
into strips. Add the chopped omelette to the rice, peas and prawns, then cook
for 1-2min to heat through. Divide among four bowls, top with the sliced
omelette and eat immediately.
350cals, 13g fat (of which 2g saturates), 36g carbs, no added sugar per
serving

Recipes 2 Page 206


Chicken and Mushroom Pies
February 1, 2007
5:17 PM

Subject [Gourmet_Gourmand] Chicken and Mushroom Pies


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups. com
Sent February 1, 2007 4:21 PM

Chicken and Mushroom Pies


Hands-on time: 20min, plus 20min chilling; cooking time: 55min–1hr 5min;
serves 4

2tbsp olive oil


1 leek, around 200g (7oz), finely sliced
2-3 garlic cloves, crushed
350g (12oz) boneless, skinless chicken thighs, cut into 2.5cm (1in) cubes
200g (7oz) chestnut mushrooms, sliced
142ml carton double cream
2 level tbsp freshly chopped thyme
500g pack puff pastry
1 medium egg, beaten

1 Heat the oil in a pan and fry the leeks over a medium heat for 5min. Add
the garlic and cook for 1min.
2 Add the chicken and continue to cook for 8-10min. Add the mushrooms and
cook for 5min or until all the juices have disappeared.
3 Pour the cream into the pan and bring to the boil. Cook for 5min to make a
thick sauce. Add the thyme, then season well with salt and freshly ground
black pepper. Tip into a bowl and leave to cool.
4 Roll out the pastry on a floured board until it measures 33x33cm (13x13in).
Cut into four squares.

Recipes 2 Page 207


Cut into four squares.
5 Brush the edges with water and spoon the mixture into the middle of each
piece. Bring each corner of the square up into the middle to make a parcel.
Crimp each edge to seal, leaving a small hole in the middle. Brush each pie
with beaten egg, put on a baking sheet and chill for 20min. Preheat the oven
to 200°C (180°C fan) mark 6 and cook for 30-40min.

830cals, 59g fat (of which 26g saturates), 49g carbs, no added sugar per
serving

Recipes 2 Page 208


Turkey Meatballs wit Pine Nuts and Golden
Raisins
February 3, 2007
2:18 PM

Turkey Meatballs wit Pine Nuts and Golden Raisins

Servings: About 3 dozen 2-inch meatballs

Description:

Ingredients: 1 ½ tablespoons extra-virgin olive


oil
1 medium onion, finely chopped (about ¾ cup)
½ teaspoon salt, plus more as needed
4 slices dried white bread from a sandwich or
big Italian loaf
1 to 2 cups milk
3 pounds ground turkey meat
3 large eggs, well beaten with a pinch of salt
2 tablespoons chopped fresh Italian parsley
1 ½ tablespoons porcini powder
½ teaspoon freshly ground black pepper, or to
taste
¾ cup golden raisins, plumped in warm water
and drained
¾ cup pine nuts, toasted in a dry skillet
1 cup or more all-purpose flour
2 cups or more vegetable oil
Salt for sprinkling
Spread the flour about ¼ inch deep in the
center of a baking sheet

Directions: Pour the olive oil into a medium


skillet, drop in the minced onions and sprinkle
with a pinch of salt, and set over medium-high
heat, stirring until they begin to sizzle. Lower
the heat and cook for 4 to 5 minutes, stirring
occasionally, until the onion is wilted and
slightly dry (but not colored). Scrape out of the
pan and let cool.
Break up the dry bread slices into pieces
roughly an inch or two across-you should have
almost 4 cups-and put them in a shallow bowl
or baking dish. Pour enough milk over to cover
them, and soak for 4 to 5 minutes. When the
pieces are completely soft, gather them in your
hands and firmly squeeze out all the milk; you
should have almost 1 cup of densely packed
moist bread. (Give the milk to your cat.)
Loosen up the turkey meat if it’s been
compressed in packaging; spread it out in a

Recipes 2 Page 209


large mixing bowl. Pour the beaten eggs on
top, sprinkle on the parsley, porcini powder,
salt and freshly ground pepper. Scatter the
drained raisins and the pine nuts on the meat,
and then spread the cooled wilted onions on
top. Break up the clump of wet bread,
spreading little bits over the meat. Now fold,
toss and squeeze the meat and seasonings
together with your hands and fingers to
distribute all the ingredients evenly.

Spread the flour about ¼ inches deep in the


center of a baking sheet.
Pour vegetable oil into a large, heavy skillet or
sauté pan-12 inched in diameter if possible- to
a depth of at least 1/3 inch.
Scoop up a portion of meat with a small ice-
cream scoop, a large spoon or your fingers.
Lightly shape the meat between your palms
into 2-inch balls, a bit larger than golf balls (or
whatever size you like). Drop each ball onto
the floured baking sheet. Form and flour all the
meat into balls in this manner.
Set the skillet over high heat until the oil is very
hot. With tongs or a spatula, carefully transfer
meatballs to the pan, as many as you can,
leaving at least an inch or so between them.
Cook for a minute or two, until they’ve started
to brown on the bottom, then turn them
continuously-watch out for oil spatters-until
golden-crusted on all sides, about 6 minutes.
As they are done, transfer the fried balls to a
baking sheet, when all the meatballs are on the
tray, sprinkle salt lightly over them (just a
couple of punches in all).
Note: The meatballs will finish cooking in the
sauce; they are fried just until a golden crust
forms. So, if you intend to eat them as is
instead, be sure to fry them longer, until they
are cooked through.
Before frying the next batch, turn off the heat
and, with a fine meshed skimmer or strainer,
remove any browned bits from the oil. Add oil
if needed to restore the 1/3-inch depth, and
heat it up again. When all the meatballs are
fried, cook them with the sugo.
testme

Pasted from <http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=809>

Recipes 2 Page 210


Chocolate Chunk Brownies
February 4, 2007
1:41 PM

Subject [Gourmet_Gourmand] Chocolate Chunk Brownies


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 1:37 PM

Chocolate Chunk Brownies Makes 2 dozen

Vegetable-oil cooking spray

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 1/4 teaspoons salt

2 5/8 sticks unsalted butter (10 1/2 ounces), cut into small pieces

7 ounces unsweetened chocolate, coarsely chopped

2 3/4 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

2 cups white-chocolate or milk-chocolate chunks (10 ounces)

1. Preheat oven to 350°. Coat a rimmed baking sheet with cooking spray.
Line the bottom of baking sheet with parchment paper. Coat parchment with
cooking spray; set aside. Whisk together flour, baking powder, and salt; set
aside.

2. Heat butter and unsweetened chocolate in a medium heatproof bowl set


over a pan of simmering water until almost melted. Remove from heat. Whisk
until mixture is smooth and slightly cool.

3. Transfer chocolate mixture to the bowl of an electric mixer fitted with the
whisk attachment. Add sugar. Beat on medium speed until smooth, about 3
minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce
speed to low. Gradually add flour mixture; beat until just combined. Stir in
chocolate chunks.

4. Spread batter evenly into prepared pan. Bake until brownie has just set but

Recipes 2 Page 211


4. Spread batter evenly into prepared pan. Bake until brownie has just set but
still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.
Brownies can be stored in an airtight container at room temperature, up to 3
days.

Recipes 2 Page 212


Basic Quesadillas
February 4, 2007
1:41 PM

Subject [Gourmet_Gourmand] Basic Quesadillas


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 1:35 PM

Basic Quesadillas Makes 4 Try one of our favorite fillings: Orange-


Braised Pork or Chipotle Chicken. You will need slightly more oil if
you are using corn tortillas, as they absorb a bit more than the flour
variety.

4 teaspoons canola oil

8 corn or flour tortillas

2 cups grated cheese, like queso blanco or Monterey Jack

1 cup filling, room temperature (optional)

Sour cream, for serving (optional)

Tomato Salsa , for serving (optional)

Guacamole , for serving (optional)

1. Heat a skillet over medium heat, and add 1/2


teaspoon oil. When oil is hot, place 1 tortilla in pan;
sprinkle with 1/4 cup grated cheese, 1/4 cup filling, if
using, and another 1/4 cup grated cheese. Top with
second tortilla, and cook until cheese is melting and the
bottom of tortilla is golden brown. Flip, and cook until
golden on both sides, the cheese is melted, and the filling
hot.

2. To serve, cut quesadillas into wedges, and serve with


sour cream, salsa, and guacamole on the side, if desired.

Recipes 2 Page 213


sour cream, salsa, and guacamole on the side, if desired.
Repeat with the remaining ingredients, serving each
quesadilla hot from the pan. (If you are feeding a large
group, keep the quesadillas warm in a 300° oven on a
baking sheet until ready to serve.)

Recipes 2 Page 214


Rustic Guacamole
February 4, 2007
1:42 PM

Subject [Gourmet_Gourmand] Rustic Guacamole


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 1:34 PM

Rustic Guacamole

Makes about 2 3/4 cups

1 small onion, finely chopped

2 to 3 serrano chiles, finely chopped

1 teaspoon coarse salt

2 ripe avocados (preferably Hass), halved, pitted, and peeled

3 tablespoons fresh cilantro, coarsely chopped

1 small green zebra tomato (or any small ripe red tomato), seeded
and chopped

Tortilla chips, for serving

1. Stir together onion, chiles, and salt in a medium bowl.


Roughly mash avocados into onion mixture, leaving the
avocados very chunky. Stir in cilantro and tomato. Serve with
tortilla chips.

Recipes 2 Page 215


Baked Potato Chips
February 4, 2007
1:43 PM

Subject [Gourmet_Gourmand] Baked Potato Chips


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 1:30 PM

Baked Potato Chips

Serves 4; Prep time: 10 minutes; Total time: 40 minutes

Vegetable-oil cooking spray

2 pounds russet potatoes, cut into 1/4-inch-thick slices

3 tablespoons olive oil

Coarse salt

Pinch of cayenne pepper

Pinch of cayenne pepper

Freshly ground pepper

1. Preheat oven to 400°. Lightly coat 2 rimmed baking


sheets with cooking spray; set aside. Put potatoes, oil, 1
tablespoon salt, and the cayenne in a large bowl; season
with pepper. Toss to combine.

2. Arrange potato slices on prepared baking sheets,


spacing them 1/4 inch apart. Bake, rotating sheets halfway
through, until potatoes are crisp and golden brown, about
30 minutes. Spread out potatoes on parchment paper; let
dry 5 minutes. Sprinkle with salt, if desired.

Recipes 2 Page 216


A Twist on Guacamole
February 4, 2007
1:44 PM

Subject [Gourmet_Gourmand] A Twist on Guacamole


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 1:25 PM

A Twist on Guacamole
February 2, 2007 | by Heidi
I'm particular about how I like my guacamole. Restaurants are typically too cheap to do it right -
adding all sorts of ingredients to stretch the green gold. Pre-made guacamole products? Well,
they run the spectrum from not-very-good to outright inedible. I hate to say it, but it's a rare thing
to come across the perfect guacamole specimen.
Great guacamole starts with perfectly ripe avocados (I always have to remind myself to plan
ahead a day or two) - you'll know they are ready by cradling each candidate in your palm and
pressing confidently against the the pebbled skin with the pads of your fingertips. If the flesh
feels as if you might leave a faint mark, you likely have a good one. If the flesh feels as if it
might collapse beneath your grip, move to the next - over ripe. Some people prefer the button
test - you'll know an avocado is under ripe if you attempt to jostle the little stem button around a
bit and it won't budge. Falls right out? It might be too ripe.
Other things to consider:
Resist the urge to over mix guacamole, it should have lots of big chunks and unruly texture
bound together loosely with vibrant green avocado flesh. It is not a puree.
Tomatoes or no tomatoes? For the record, I'm against them. But more people than not use
chopped tomatoes in their guacamole. They might actually work nicely in this variation I'm
exploring today, but when I'm playing it straight - it's simply avocado, onions, garlic, lime and
salt.
White onions, not yellow. White onions deliver a clean, sharp onion flavor that is less sweet and
soft than your standard yellow onion. White onions cut through the richness of the avocado
nicely.
I've been thinking about a way to put a twist on traditional guacamole, without it ending up
gimmicky. I was after something familiar, yet different - a version of the chips/salsa/guac thing
that happens at various social gatherings but with a fresh interpretation. It also occurred to me
that if I was going to experiment, this might be the week to do it - with many of you heading to

Recipes 2 Page 217


that if I was going to experiment, this might be the week to do it - with many of you heading to
Superbowl parties and that sort of thing. So, here's what I came up with - an Indian- inspired
variation of my favorite guacamole recipe. Instead of chips, I cut wedges of naan bread and
baked them off in the oven for a bit until they crisped up. I subtly spiced the avocado with cumin
and curry powder.
A Twist on Guacamole
Feel free to add a chopped tomato if you like, a bit of cilantro might be tasty as well. Many
stores now sell reheatable naan bread - Whole Foods, etc. Totally fine for this recipe. Or, even
better, stop into your favorite local Indian restaurant and pick up a stack to use for dipping.
1 small white onion
1 clove garlic, minced
4 avocados
1/2 lime
1/2 teaspoon salt, or to taste
a few big pinches of cumin powder
a few big pinches of Indian curry powder
Garlic or plain naan bread, cut into wedges
Heat oven to 350 and bake the naan wedges for 10 minutes or so - just enough for them to crisp
up a bit.
In a small bowl combine the onion, garlic, and avocado flesh. Take the lime and give a generous
squeeze or two. Add the salt, cumin and curry powder. Give everything a good stir, but don't
overdo it. Taste. Now start adjusting. Do you need a bit more lime? A bit more salt? Want a
stronger curry flavor? Go for it.
Serve in a bowl with a big pile of the naan wedges on the side and a sprinkling of curry powder
on top (a bit of chopped cilantro would look nice as well).
Makes one party platter.

Recipes 2 Page 218


BRAISED CHICKEN WITH ARTICHOKES AND PEAS
February 4, 2007
5:02 PM

Subject [Gourmet_Gourmand] BRAISED CHICKEN WITH ARTICHOKES AND PEAS


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 2:20 PM

BRAISED CHICKEN WITH ARTICHOKES AND PEAS

Chicken thighs are a natural for braising because they stay nice and
juicy. Plus, the dark meat is a good counterpoint to the sweetness of
peas and the slight acidity of the artichokes.

1/4 cup all-purpose flour


4 large chicken thighs with skin and bone (2 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, rinsed, drained, and halved lengthwise
1 cup frozen baby peas (not thawed)
1 tablespoon chopped fresh flat-leaf parsley

Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2
teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time,
in flour, shaking off excess. Transfer to a sheet of wax paper as
coated.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high


heat until hot but not smoking, then sauté chicken, skinned sides
Recipes 2 Page 219
heat until hot but not smoking, then sauté chicken, skinned sides
down first, turning over once, until deep golden brown, 6 to 8
minutes total. Transfer to a plate (chicken will not be fully cooked).

Add onion with remaining tablespoon oil to skillet and cook over
moderate heat, stirring, until golden brown around edges, about 6
minutes. Add wine and boil, stirring and scraping up any brown bits,
1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt.
Return chicken to skillet along with any juices from plate and bring to
a boil over high heat. Cover skillet and reduce heat, then simmer until
chicken is tender, about 25 minutes. Stir in peas and simmer, covered,
5 minutes.

Transfer chicken to a shallow serving dish. Stir parsley and


remaining 1/4 teaspoon pepper into artichoke mixture, then spoon
over chicken.

Makes 4 servings.

Gourmet
Quick Kitchen
January 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 220


PISTACHIO SEMIFREDDO
February 4, 2007
5:03 PM

Subject [Gourmet_Gourmand] PISTACHIO SEMIFREDDO


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 2:22 PM

PISTACHIO SEMIFREDDO

1 1/2 cups shelled salted pistachios (6 1/2 oz)


1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract

Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food
processor until very finely ground. Add remaining 1/2 cup pistachios
and pulse until just coarsely ground.

Beat egg whites in a bowl with an electric mixer at medium speed


until they just hold soft peaks. Beat in remaining 1/4 cup plus 2
tablespoons sugar, a little at a time, then increase speed to high and
beat until meringue just holds stiff, glossy peaks.

Beat cream with almond extract in a wide bowl with mixer at high
speed until it just holds soft peaks.

Fold meringue into cream gently but thoroughly, then fold in nut
mixture in same manner. Spoon into a 2-quart dish and freeze,
covered, until firm enough to scoop, about 4 hours. Let soften slightly
before serving.

Cooks' note: The egg whites in this recipe are not cooked, which may

Recipes 2 Page 221


Cooks' note: The egg whites in this recipe are not cooked, which may
be of concern if salmonella is a problem in your area.

Makes 2 quarts.

Gourmet
January 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 222


JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO
February 4, 2007
5:05 PM

Subject [Gourmet_Gourmand] JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 2:20 PM

JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO

3 cups jasmine rice*


3 tablespoons vegetable oil
1/3 cup finely chopped peeled fresh ginger
3 large garlic cloves, minced
4 1/2 cups low-salt chicken broth
3/4 teaspoon salt
1 large bunch fresh cilantro, 2 inches of bottom stems trimmed and
discarded, tops and remaining stems coarsely chopped

*For more information on this ingredient, click here.

Place rice in large sieve; rinse under cold running water until water
runs clear. Drain. Heat oil in heavy large saucepan over medium-high
heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add
rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over.
Bring to boil. Reduce heat to medium-low; cover and cook until rice is
tender, about 18 minutes. Remove from heat; let stand covered 10
minutes. Fluff rice with fork. Transfer to bowl and serve.

Makes 8 servings.

Bon Appétit
February 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 223


Spaghetti in mushroom sauce with sausage
February 4, 2007
5:05 PM

Subject [Gourmet_Gourmand] Spaghetti in mushroom sauce with sausage


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 2:15 PM

QUICK RECIPE
Spaghetti in mushroom sauce with sausage

By Bill Daley
Chicago Tribune

Spaghetti and tomato sauce are a natural pairing, yes, but pasta can go
with sauces white, yellow, green or, as here, brown. This is a favorite
quick one-dish meal in winter.

Tips
Substitute ground beef meatballs or crumbled Italian sausage for the
breakfast sausage.
Skip the cream or use half-and-half for a lighter sauce. Or, if really
time-pressed, use commercially prepared brown gravy products.
Beverage pairing
A buttery chardonnay from California or a light Rhone red will
complement this pasta dish. Milk also worked fine when I was a kid.

Spaghetti in mushroom sauce with sausage


Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 4 servings

Ingredients:
1 pound spaghetti
1 box (7 ounces) frozen breakfast sausage links
1 tablespoon butter
1 pound mushrooms, sliced
1 can (15 ounces) beef broth
1/4 cup Dijon mustard
2 tablespoons whipping cream
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley, optional
Recipes 2 Page 224
1/4 cup chopped fresh parsley, optional

1. Cook the spaghetti according to package directions; drain, reserve.


Meanwhile, brown the sausage according to package directions in a
large skillet over medium heat. Drain the links on paper towels;
reserve. Discard any remaining fat from the skillet; cut sausage into
slices.

2. Melt the butter in the skillet over medium-high heat. Add


mushrooms; cook, stirring, until the mushrooms are browned, about 6
minutes. Transfer mushrooms to a plate.

3. Add broth to skillet, scraping up the brown bits on the bottom.


Heat to a boil; reduce until slightly syrupy, about 5 minutes. Stir in
the mustard, cream and pepper. Reduce heat to low; return sausage
and mushrooms to pan. Simmer to combine flavors, about 2 minutes.
Place cooked spaghetti in a large bowl. Add sauce; toss to mix.
Sprinkle with parsley.

Nutrition information per serving:


618 calories, 23% of calories from fat, 15 g fat, 6 g saturated fat, 32 mg
cholesterol, 94 g carbohydrates, 25 g protein, 1,207 mg sodium, 6 g fiber
Copyright © 2007

Recipes 2 Page 225


Comfort by the bowlful
February 4, 2007
5:06 PM

Subject [Gourmet_Gourmand] Comfort by the bowlful


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 2:09 PM

Comfort by the bowlful

By Russ Parsons
Los Angeles Times
And now we enter the soup season. In the face of such recent
challenges as being buffeted by freezing temperatures, battling the flu
or simply recovering from the lingering effects of holiday overeating,
there is nothing quite so restorative as a bowl of soup.

And there are few things that are easier to fix than a soup made just
from vegetables. No long simmering of meaty bones or tough cuts, no
complicated stocks. Build a vegetable base and then add water. That's
basically it. You don't even need to use broth -- as the vegetables
simmer they'll release their own.

A well-made vegetable soup has just about everything you could want
in a winter dish -- a balanced complexity of flavors, a soothing
warmth, just enough heft to sustain, and a surprising lightness despite
its big taste.

These soups are a pleasure, not a penance. Serve them with good
bread and cheese, and maybe some tangerines and cookies for dessert,
and you've got an incredibly satisfying meal.

Still, though they can be assembled with a fairly free hand, nothing
about the preparation of these soups should be haphazard. Like all
good cooking, a pot of soup needs to be carefully thought out.

For meat-eaters, the hardest part of making vegetarian soups is


coming up with a combination of ingredients that has enough
substance to make you feel like you've eaten.

Throw a bunch of root vegetables in a pot and you'll get something


that tastes pretty good -- think of first-course soups made from
puréed potatoes or carrots. But it will lack the body that can let a soup
be the center of a meal.

Finding a substitute that doesn't involve meat takes some creativity.


Recipes 2 Page 226
Finding a substitute that doesn't involve meat takes some creativity.
The best solution is beans. Because they're naturally high in protein
and have a dense, meaty texture, beans fill in nicely, giving the
vegetables the balance they need.

Generally, the best soups are made by starting from scratch with
dried beans. As the beans soften during cooking, they release starch
that thickens the broth, giving it body and savor.

And starting with dried beans is not as much bother as you might
think. You don't need to soak them in advance; in fact, the texture of
the broth will be infinitely better if you don't. They do take a little
longer to cook this way, but usually less than three hours -- and for
almost all that time the pot is sitting by itself, bubbling merrily away
in the oven or on the stovetop.

Lentils are even easier. They'll cook in less than an hour and have a
pleasantly peppery, meaty flavor.

The most notable exception to the whole from-scratch thing is dried


garbanzo beans or chickpeas, which really do need to be soaked to get
the cooking time down from days to hours. Canned chickpeas are a
boon for soup and stew makers. Rinse them well to get rid of the
tinny-tasting canning liquid, and you'll be hard-pressed to tell them
apart from beans you took a couple of days preparing.

Leisurely cooking

After that, though, vegetable soups are a breeze. The actual


preparation isn't terribly demanding and it's leisurely paced. A half-
hour's worth of chopping and slicing is usually plenty. That's just
enough to make you feel like you're actually cooking without coming
close to crossing over into drudgery.

For the most part, you don't even need to pay that close attention.
Exact shapes and sizes of cuts aren't critical. No perfectly cubed
mirepoix here; chop the vegetables as neatly or as sloppily as you
wish. Just make sure that things with similar textures are cut in
similar sizes so they'll cook evenly.

And almost all of the actual cooking is done over low enough heat
that you'd have to take a mighty long nap to risk burning anything.

The white bean and fennel soup has a thick, rich-flavored broth that
comes mostly from the cooking liquid from the beans. What really
makes the soup sing, though, is three levels of fennel flavor -- silky

Recipes 2 Page 227


makes the soup sing, though, is three levels of fennel flavor -- silky
sweet from the stewed bulbs, aromatic and herbaceous from the
chopped fronds, and nutty and caramelized from the quickly fried
wedges that are added as a garnish.

In the soup with winter greens and chickpeas, it's the braised greens
that give the dish its savor. The more kinds you use, the better the
broth will be. Prop a couple of toasted baguette slices in the bottom of
each soup bowl to soak it all up. A finishing grace note of grated
Parmigiano-Reggiano ties the whole thing together.

If you've ever wondered just how sweet cabbages and root vegetables
can be, try the minestra. Without the peppery flavor of the lentils, it
would be over the top. But along with a healthy swig of vinegar
cooked off at the end, they provide just the right balance.

Ladle it into a warm bowl. Sliver some good Gruyère onto slices of
bread and toast them until the cheese is browned and bubbling. Then
settle in.

White bean and fennel soup

Total time: About 2 hours, 45 minutes


Servings: 8

Ingredients
Olive oil
1 onion, diced
2 carrots, diced
2 fennel bulbs
4 cloves garlic, minced
1 pound dry Great Northern or cannellini beans
1 bay leaf
Salt
1/4 cup white wine
Freshly ground black pepper
2 tablespoons best quality olive oil, divided, for garnish

1. Heat the oven to 350 degrees. Warm 2 tablespoons of olive oil in a


heavy soup pot over medium-low heat. Add the onion and carrots,
and cover and cook until they soften, about 20 minutes.

Recipes 2 Page 228


and cover and cook until they soften, about 20 minutes.

2. Trim the branches and fronds from both bulbs of fennel; chop at
least one-third cup of the fronds, wrap tightly and refrigerate.
Quarter one bulb lengthwise and cut out the solid core. Dice and add
to the soup pot. Set the other bulb aside until later.

3. When the vegetables in the soup pot are softened and aromatic, stir
in the garlic and cook until fragrant, 2 or 3 minutes. Add the beans,
bay leaf and 8 cups of water. Cover and place in the oven to cook for 1
hour.

4. After 1 hour, remove the pot from the oven and stir in 1 1/2
teaspoons of salt. Return to the oven to finish cooking until the beans
are quite tender, another 45 minutes to 1 hour, 15 minutes. Cooking
time can vary quite a bit depending on the condition of the beans, so
begin checking after 30 minutes.

5. When the beans are tender, remove the pot from the oven. If there
are still just a few beans that are slightly chalky, that's OK -- leave the
pot covered for a while and they will finish cooking from the reserved
heat. If the soup loses too much moisture in the oven, add water as
needed to maintain a loose, soup-like consistency.

6. In a small skillet, heat one-fourth cup of olive oil over medium


heat. Quarter the remaining fennel bulb lengthwise, but do not trim
the core, so the fennel bulb will stay together. Fry the bulb until well
browned on all three sides, covering tightly in between turns to avoid
splattering. Remove the pan from the heat momentarily to carefully
add the wine, replace the cover, and cook until the fennel is tender,
about 10 minutes.

7. When the fennel is tender, remove it from the pan, sprinkle with
salt and cut each quarter in half lengthwise. Add these to the soup.
(The dish can be prepared up to this point a day in advance and
refrigerated, tightly covered.)

8. When ready to serve, warm the soup over medium heat in a


covered pot. Just before serving, stir in the reserved chopped fennel
fronds. Add freshly ground black pepper to taste and more salt if
necessary. Ladle the soup into warm, wide soup plates and finish each
with a drizzle of the best-quality olive oil. Serve immediately.

Nutrional information:
Each serving: 293 calories; 13 grams protein; 37 grams carbohydrates; 12
grams fiber; 11 grams fat; 2 grams saturated fat; 0 cholesterol; 481 mg.
Recipes 2 Page 229
grams fiber; 11 grams fat; 2 grams saturated fat; 0 cholesterol; 481 mg.
sodium.

Soup with winter greens and chickpeas

Total time: About 1 hour, 30 minutes


Servings: 8

Ingredients:

1/4 cup olive oil


2 carrots, diced
1 stalk celery, diced
1 onion, diced
1 turnip, diced
4 cloves garlic, minced
1 pound chopped mixed greens (mustard, kale, turnip, etc.)
Salt
1/2 teaspoon minced rosemary
1 (16-ounce) can chickpeas, rinsed and drained
1/3 cup grated ParmigianoReggiano, or more, to taste plus additional
to pass at the table
16 slices baguette, toasted
Freshly ground pepper

1. In a heavy soup pot, warm the olive oil over medium-low heat. Add
the carrots, celery, onion and turnip, cover and cook until they have
softened and become aromatic, about 20 minutes. Stir in the garlic
and cook until fragrant, 2 or 3 minutes.

2. Add the mixed greens, a big handful at a time, stirring and giving
them time to soften and shrink before adding the next handful.

3. When all of the greens have cooked, add 8 cups of water, one-half
teaspoon salt, the rosemary and chickpeas. Bring to a simmer over
medium-high heat; cover and lower the flame to maintain a simmer.
Cook until the broth is deeply flavored, 45 minutes to 1 hour.

4. When ready to serve, stir in one-third cup Parmigiano-Reggiano


and season to taste with salt and pepper. Arrange two toast slices in

Recipes 2 Page 230


the bottom of each warm soup bowl and ladle the soup over the top.
Sprinkle with more cheese to taste. Serve immediately, passing a
bowl of cheese to be added at the table.

Nutritional information:
Each serving: 235 calories; 7 grams protein; 31 grams carbohydrates; 6 grams
fiber; 9 grams fat; 2 grams saturated fat; 3 mg. cholesterol; 432 mg. sodium.

Minestra of root vegetables

Total time: About 2 hours


Servings: 8

Ingredients:

2 leeks
2 tablespoons butter
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
1 rutabaga, coarsely chopped
3 cloves garlic, minced
2 big sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper
1 pound Savoy cabbage
2/3 cup French green lentils
2 teaspoons red wine vinegar, or more, to taste

1. Trim the tough green tops of the leeks, leaving only the white stalk
behind. Cut each stalk in quarters lengthwise, cutting down to but
not through the root end. Rinse well under cold running water,
separating the layers of the leeks to get rid of any dirt that might be
hiding there. Thinly slice both leeks crosswise.

2. Melt the butter in a heavy 4- to 6- quart soup pot over medium-low


heat. Add the onions and cook until just softened, about 3 minutes.
Add the leeks, carrots, parsnips and rutabaga, cover tightly and cook
gently until the vegetables are bright in color, beginning to soften and
become aromatic, about 5 minutes. The vegetables do not need to be
added all at once; you can chop them one at a time (they should be
Recipes 2 Page 231
added all at once; you can chop them one at a time (they should be
chopped to about the same size) and add them to the pot as you go
along. Add the garlic and cook about 2 to 3 minutes, until fragrant.

3. Place the thyme sprigs in the center of the bay leaf and fold the bay
leaf around them. Tie with string to hold together in a packet. Or you
can fold the bay and thyme in a square of cheesecloth and tie it
closed. Add the herb packet to the soup and cook for a minute or two.

4. Add 8 cups of water, 2 teaspoons of salt and a generous grinding of


black pepper. Raise the heat and bring to a simmer. Partially cover the
pot, leaving the lid ajar, and reduce the heat to maintain a sprightly
simmer. The liquid should be bubbling quickly, but not boiling

5. Cook until the vegetables have softened and their flavors have
married, about 1 hour. You should not taste any individual vegetable,
but a more complex combination of all of them.

6. Cut the cabbage in lengthwise quarters and cut out the solid core.
Cut each quarter in half lengthwise and then slice it about one-fourth
to one-half inch thick. When the soup vegetables are cooked, add the
cabbage to the pot and gently stir it in. Continue to simmer until the
cabbage is silky and sweet, about 30 minutes.

7. While the soup is cooking, in a separate medium saucepan, bring 6


cups of water and 1 tablespoon salt to a rolling boil. Add the lentils,
reduce the heat to a simmer and, with the cover slightly ajar, cook
until they are tender, about 45 minutes. Drain and set aside.

8. When you are almost ready to serve, remove the bay leaf bundle
from the soup. Raise the heat under the soup to a faster simmer and
add the lentils. Stir gently to avoid breaking up the root vegetables.
Stir in the vinegar and let the soup cook another minute or two to
lose the raw smell. Season with a generous grinding of black pepper.
Taste and adjust seasoning, adding more salt, pepper or vinegar as
needed, then ladle the soup into warm bowls. Serve immediately.

Nutritional information:
Each serving: 162 calories; 6 grams protein; 29 grams carbohydrates; 8 grams
fiber; 4 grams fat; 2 grams saturated fat; 8 mg. cholesterol; 771 mg. sodium.

Copyright © 2007, The Los Angeles Times

Recipes 2 Page 232


Chocolate Chip Cookies
February 4, 2007
5:07 PM

Subject [Gourmet_Gourmand] Chocolate Chip Cookies


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent February 4, 2007 1:37 PM

Chocolate Chip Cookies

Makes about 3 dozen

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

1 cup granulated sugar

1/2 cup packed dark-brown sugar

2 teaspoons pure vanilla extract

1 large whole egg, plus 1 large egg white

12 ounces semisweet chocolate chips (about 2 cups)

1. Preheat oven to 375°, with racks in upper and lower thirds.


Line two large baking sheets with parchment paper; set aside. In
a medium bowl, whisk together flour, baking soda, and salt; set
aside. In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter and both sugars on medium speed
until light and fluffy, about 3 minutes, scraping down the sides
of the bowl as needed.

2. Add vanilla, whole egg, and egg white. Beat on low speed
until well combined, scraping down sides of the bowl as needed,
about 1 minute. Add flour mixture in two batches; mix until just
combined. Mix in chocolate chips.

3. Shape 2 heaping tablespoons of dough at a time into balls


and place about 1 1/2 inches apart on prepared baking sheets.
Bake, rotating sheets halfway through, until cookies are golden
brown, about 18 minutes. Transfer parchment and cookies to a
wire rack to cool completely. Cookies can be kept in an airtight
container at room temperature for up to 4 days.

Note: This recipe adapted from Martha Stewart’s Baking


Handbook (Clarkson Potter, 2005)

Recipes 2 Page 233


Corn Bread
Tuesday, February 13, 2007
9:03 PM

Subject [Gourmet_Gourmand] Corn Bread


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Lets Cook; Ba king Exchange; Recipe Favorites; Delicious Breads Group; Recipe Heaven; 1
Ba kery Ma dness; Bread Recipe; Christians Sharing Recipes; Simply Recipes; Our Recipe Swap; Recipes Are Us
Cc Brea d N Butter; Cool Creative Cooks; Fav Recipe Exchange; Share Recipes Friends; Cookin With Haggermaker;
Angeliques Kitchen; Recipe Oa sis; Addictied To Recipes; Cook Book Recipes; Bakery Shoppe; OIur Ki tchen Table
Sent Tues day, February 13, 2007 8:43 PM

Corn Bread
Prep: 10 min; Bake: 25 min
Makes 12 servings

1 cup milk
1/4 cup stick margarine or butter, melted
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

1. Heat oven to 400 degrees. Grease bottom and side of


round pan, 9x1 1/2 inches, or square pan, 8x8x2
inches, with shortening

2. Beat milk, margarine and egg in large bowl. Stir


in remaining ingredients all at once just until flour is
moistened (batter will be lumpy). Pour batter into pan

3. Bake 20 to 25 minutes or until golden brown and


toothpick inserted in center comes out clean

*Spreads with at least 65% vegetable oil can be substituted

*If using self-rising flour, omit baking powder and salt

1 Serving: Calories 170 (Calories from Fat 45); Fat 5g


(Saturated 1g); Cholesterol 20mg; Sodium 270mg;
Carbohydrate 29g (Dietary Fiber 1g); Protein 3g

Corn Muffins: Grease bottoms only of 12


medium muffin cups, 2 1/2x1/4 inches with
shortening, or line with paper baking cups. Fill about
3/4 full

Timesaving Tip

Recipes 2 Page 234


To get a heat start, measure the dry ingredients into a
plastic bag or a bowl, then seal cover, so they're
ready when needed

Recipes 2 Page 235


Southern Buttermilk Corn Bread
Tuesday, February 13, 2007
9:41 PM

Subject [Gourmet_Gourmand] Southern Buttermilk Corn Bread


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Appetizer Dessert Ca rt; Fri ends Global Cooks; Wandas Recipe Exchange; Gourmet Gourmand;
In Hi s HandsHomemaking; Kri stys Ki tchen Korner; Al l Recipes Only; Da ily Recipes; Bread Recipes; Fri endly Recipe
Swa p; Cooking With Terry
Cc Reci pes Galore 2007; Lets Cook; Ba king Exchange; Recipe Favorites; Delicious Breads Group; Recipe Heaven; 1
Ba kery Ma dness; Bread Recipe; Christians Sharing Recipes; Recipes Recipes; Our Recipe Swap; Recipes Are Us
Sent Tues day, February 13, 2007 9:04 PM

Southern Buttermilk Corn Bread


Prep: 10min; Bake: 30min
Makes 12 servings

1 1/2 cups yellow, white or blue cornmeal


1/2 cup all-purpose flour
1 1/2 cups buttermilk
1/4 cup vegetable oil or shortening
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs

1. Heat oven to 450 degrees. Grease bottom and side of


round pan, 9x1 1/2 inches, square pan, 8x8x2
inches, for 10 inch ovenproof skillet with shortening

2. Mix all ingredients. Beat vigorously 30 seconds.


Pour batter into pan

3. Bake round or square pan 25 to 30 minutes, skil-


et about 20 minutes, or until golden brown. Serve
warm

*If using self-rising flour, decrease baking powder to 1 teaspoon and


omit milk

1 Serving: Calories 145 (Calories from Fat 55); Fat 6g


(Saturated 1g); Cholesterol 35mg; Sodium 350mg;
Carbohydrate 20g (Dietary Fiber 1g); Protein 4g

Lighter Southern Buttermilk Corn Bread

For 3 grams of fat and 120 calories per serving, use fat-
free buttermilk, decrease oil to 2 tablespoons and sub-
stitute 1/2 cup fat-free cholesterol free egg product for
the eggs

Recipes 2 Page 236


stitute 1/2 cup fat-free cholesterol free egg product for
the eggs

Cheesy Mexican Corn Bread

Decrease buttermilk to 1 cup. Stir in 1 can (about 8 ounces)


cream-style corn, 1 can (4 ounces) chopped green chilies, well
drained, 1/2 cup shredded Monterey Jack or Cheddar cheese
(2 ounces) and 1 teaspoon chili powder

Corn Sticks

Grease 18 corn stick pans with shortening. Fill about


7/8 full. Bake 12 to 15 minutes. Makes 18 corn sticks

Recipes 2 Page 237


Fried Rice 101
Wednesday, February 14, 2007
3:22 PM

Fried Rice 101


From

Prep: 10 min., Cook: 10 min.


3 tablespoons oil, divided
2 large eggs, lightly beaten
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry, or shrimp
1/2 cup frozen sweet green peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
Sliced green onions (optional)
C hopped almonds (optional)

Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly
scrambled. Rremove eggs from skillet; chop and set aside.
Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat,
poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4
minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired.

Yield: Makes 4 servings

Southern Living, FEBRUARY 2005

This re cipe is subject to copyright protection and may not be reproduced without Southern Living's consent

Ins erted from <http://food.aol.com/food/recipefinder.dyn?action=printerFriendly&recipe_id=1025456#>

Recipes 2 Page 238


New England Clam Chowder
Wednesday, February 14, 2007
3:25 PM

New England Clam Chowder


From

2 teaspoons olive oil


1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
C hopped fresh parsley (optional)

Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion
is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and
simmer 12 minutes or until potato is tender.
C ombine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to
saucepan, and bring to a simmer. C ook 2 minutes or until mixture begins to thicken, stirring frequently. Discard
bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups)

C ALORIES 184 (19% from fat); FAT 3.9g (sat 1.2g,mono 2.1g,poly 0.4g); PROTEIN 8.4g; C HOLESTEROL
20mg; C ALC IUM 132mg; SODIUM 434mg; FIBER 2.5g; IRON 2.7mg; C ARBOHYDRATE 28.5g

Cooking Light, OC TOBER 1998

Ins erted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=266128>

Recipes 2 Page 239


Baked Potato Soup with Bacon
Wednesday, February 14, 2007
3:26 PM

Baked Potato Soup with Bacon


From

1 pound baking potatoes, cubed


2 cups 2% low-fat milk
2 teaspoons reduced-calorie margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions
4 teaspoons bottled real bacon bits

Place potato cubes in a medium saucepan; cover with water, and bring to a boil. C ook 15 minutes or until very
tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, and pepper;
stir well. C ook over medium heat until thoroughly heated, stirring frequently.
Ladle soup into individual bowls; top with green onions and bacon bits.

Yield: 2 servings (serving size: 2 cups soup, 2 tablespoons green onions, and 2 teaspoons bacon
bits)

C ALORIES 364 (21% from fat); FAT 8.4g (sat 3.4g,mono 2.5g,poly 1g); PROTEIN 14.6g; C HOLESTEROL 23mg;
C ALC IUM 320mg; SODIUM 922mg; FIBER 3.8g; IRON 1.1mg; C ARBOHYDRATE 58.4g

Cooking Light, MARC H 1996

Ins erted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=665370>

Recipes 2 Page 240


Bean and Bacon Soup
Wednesday, February 14, 2007
3:28 PM

Bean and Bacon Soup


From

3 bacon slices, chopped


1 cup chopped onion
1 tablespoon chili powder
1 1/2 teaspoons dry mustard
1 1/2 cups water
1 tablespoon dark molasses
1 tablespoon red wine vinegar
2 (15-ounce) cans cannellini beans or other white beans, drained
1 (14.5-ounce) can diced tomatoes with garlic and onions, undrained

C ook bacon in a large saucepan over medium -high heat until crisp. Remove bacon from pan, reserving 2
teaspoons drippings in pan.
Add onion, chili powder, and mustard to drippings in pan; sauté 3 minutes. Stir in bacon, water, and remaining
ingredients; bring to a boil. Reduce heat, and simmer 7 minutes. Partially mash beans with a potato masher.

Yield: 4 servings (serving size: 1 1/4 cups)

C ALORIES 361 (28% from fat); FAT 11.2g (sat 3.8g,mono 4.6g,poly 1.7g); PROTEIN 20g; C HOLESTEROL
15mg; C ALC IUM 132mg; SODIUM 804mg; FIBER 2.2g; IRON 6.8mg; C ARBOHYDRATE 47.9g

Cooking Light, MARC H 2002

Ins erted from <http://food.cookinglight.com/cooking/recipefinder.dyn?action=printerFriendly&recipe_id=491529 >

Recipes 2 Page 241


Challah Braid
Wednesday, February 14, 2007
10:55 PM

Subject [Gourmet_Gourmand] Challah Braid


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Appetizer Dessert Ca rt; Fri ends Global Cooks; Recipe Favorites; Delicious Breads Group; Recipe
Hea ven; 1 Ba kery Ma dness; Bread Recipe; Chri stians Sharing Recipes; Recipes Recipes; Friendly Recipe Swap;
Reci pes Are Us
Cc Reci pes Galore 2007; Lets Cook; Fa v Recipe Exchange; Share Recipes Friends; Cooking Wi th Haggermaker;
Angeliques Kitchen; Recipe Oa sis; Addictied To Recipes; Cook Book Recipes; Simply Recipes; OIur Kitchen Table
Sent Wednesday, February 14, 2007 10:12 PM

Challa Braid
Prep: 30 min; Proof: 2 hr 50 min; Bake: 30 min
Makes 1 braid, 16 slices

2 1/2 to 2 3/4 cups all purpose or bread


flour
1 package regular or quick active dry yeast
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
Poppy seed

1. Mix 1 1/4 cup of the flour, the yeast, sugar and


salt into large bowl. Heat water and 1 tablespoon oil
until very warm (120 to 130 degrees). Add water mixture to
flour mixture. Beat with electric mixer on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1
minute, scraping frequently. Beat in 1 egg, until smooth. Stir
in enough remaining flour to make dough easy to handle.

2. Turn dough onto lightly floured surface. Knead


about 5 minutes or until smooth and elastic. Place in
greased bowl and turn greased side up. Cover and let
rise in warm place 1 1/2 to 2 hours or until double. Dough
is ready if indention remains when touched

3. Lightly grease cookie sheet with shortening

4. Punch down dough and divide into 3 equal


parts. Roll each part into a rope, 14 inches long. Place
ropes cclose together on cookie sheet. Braid ropes
gently and loosely; do not stretch. Fasten ends; tuck
ends under braid securely. Brush with oil. Cover and

Recipes 2 Page 242


gently and loosely; do not stretch. Fasten ends; tuck
ends under braid securely. Brush with oil. Cover and
let rise in warm place 40 to 50 minutes or until double

5. Heat oven to 375 degrees. Mix egg yolk and 2 table-


spoons water; brush over braid. Sprinkle with poppy
seed

6. Bake 25 to 30 minutes or until golden brown.


Check bread at 15 minutes and tent with aluminum
foil if it seems to be browning too quickly. Remove
from cookie sheet to wire rack; cool

*If using self-rising flour, omit salt

1 Slice: Calories 95 (Calories from Fat 20); Fat 2g


(Saturated 0g); Cholesterol 25mg; Sodium 140mg;
Carbohydrate 17g (Dietary Fiber 1g); Protein 3g

Recipes 2 Page 243


BOMBAY SLIDERS WITH GARLIC CURRY SAUCE Recipe at
Epicurious.com
Thursday, February 15, 2007
2:07 AM

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE


Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

1 cup mayonnaise, divided


6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced

2 pounds ground turkey


6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt

1 tablespoon olive oil


12 small dinner rolls, cut horizontally in half, lightly toasted

Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing
sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do
not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil
and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before
turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

Makes 4 servings.

Bon Appétit
March 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Ins erted from <http://www.epicurious.com/recipes/recipe_views/printer_friendly/237320>

Recipes 2 Page 244


SPICED BEEF STEW WITH CARROTS AND MINT Recipe at
Epicurious.com
Thursday, February 15, 2007
2:09 AM

SPICED BEEF STEW WITH CARROTS AND MINT


This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in
minutes instead of hours.

2 tablespoons olive oil, divided


12 ounces beef tenderloin, cut into 1-inch cubes
1 cup sliced shallots (about 3 large)
8 ounces peeled baby carrots
2 teaspoons ground cumin
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
2 1/2 cups beef broth
1/3 cup chopped fresh mint, divided

Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired
doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots
and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to
medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to
taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve. One serving contains the
following: 568.44 Calories (kcal), 57.5% Calories from Fat, 36.33 g Fat, 10.34 g Saturated Fat, 110.53 mg Cholesterol, 19.64 g Carbohydrates, 5.68 g
Dietary Fiber, 8.07 g Total Sugars, 13.96 g Net Carbs, 37.16 g Protein.

Makes 2 servings.

Bon Appétit
March 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Ins erted from <http://www.epicurious.com/recipes/recipe_views/printer_friendly/237295>

Recipes 2 Page 245


PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT Recipe at
Epicurious.com
Thursday, February 15, 2007
2:10 AM

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT


After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic
flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.

For Halibut
4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 oz each)
1 cup whole milk
1/3 cup shelled pistachios (preferably Turkish), finely chopped
3 tablespoons cornmeal
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil

For Spicy yogurt


1 cup thick Turkish or Greek yogurt (8 oz)
1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
2 tablespoons chopped fresh dill
1 tablespoon finely chopped onion
1 tablespoon fresh lemon juice
2 teaspoons dried maras pepper
1/2 teaspoon salt, or to taste

Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes. 3Meanwhile, stir together pistachios and cornmeal in
a shallow bowl.

Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio
mixture. Transfer to a clean plate as coated.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked
through, 6 to 8 minutes total.

While fish cooks, stir together all ingredients for spicy yogurt.

Serve fish with spicy yogurt on the side.

Cooks' note: If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of
paper towels, chilled, 1 hour.

Makes 4 servings.

Gourmet
February 2007

Ins erted from <http://www.epicurious.com/recipes/recipe_views/printer_friendly/237219>

Recipes 2 Page 246


BROWNIES WITH CHIPOTLE-CHERRY WHIPPED CREAM Recipe at
Epicurious.com
Thursday, February 15, 2007
2:11 AM

BROWNIES WITH CHIPOTLE-CHERRY WHIPPED CREAM

A dollop of chipotle-cherry whipped cream adds a sweet and spicy note to purchased brownies.

1 cup chilled heavy whipping cream


1/4 cup chopped cherry preserves
1/4 teaspoon canned chipotle adobo sauce
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Purchased brownies

In a large bowl, whisk heavy whipping cream with chopped cherry preserves, chipotle adobo sauce, vanilla extract, and almond extract until peaks form.
Serve with brownies.

Makes 6 servings.

Bon Appétit
Menus
March 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Ins erted from <http://www.epicurious.com/recipes/recipe_views/printer_friendly/237345>

Recipes 2 Page 247


Valentine Linzer Cookies
Thursday, February 15, 2007
2:12 AM

Simply Recipes

V a lentine Linzer Cookies

Happy Valentine's Day!


Why should chocolate have all the fun? Here are some Austrian Linzer cookies with a red preserve filling that
seem perfectly suited for the occasion. Enjoy. :-)
3/4 cups butter (1 1/2 sticks), room temperature
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground almonds or hazelnuts
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam, or other red preserve (I used quince jelly)
Powdered sugar

1 C ream butter in a standing electric mixer with a paddle attachment. Add sugar and continue creaming. Add
the egg, lemon, and vanilla and mix. Mix in the the ground nuts.
2 Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.

3 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between
parchment paper) in the freezer for 5-10 minutes to firm up before cutting.
4 Preheat oven to 350°F.

5 C ut out the base cookie shapes. C ut out the centers of half the disks with a smaller cookie cutter shape. Re-
roll scraps and repeat.

Recipes 2 Page 248


roll scraps and repeat.
6 Bake for 12 minutes or until edges turn golden. C ool on a wire rack.

7 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie
over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves.
Let set slightly before serving.
Makes 12-24 cookies, depending on the size of your cookie cutter shapes.
Recipe adapted from The Food Network's Sweet Dreams show by Gale Grand.

Links:
Apple Linzer C ookies from Jennifer, the Domestic Goddess
Linzer C ookies with an explanation of their Austrian origins from Joy of Baking
Hazelnut Linzer C ookies from Nic at Bakingsheet
Sim ply R ecipes http://www.sim plyrecipes.com

Ins erted from <http://www.elise.com/recipes/archives/004299print.php>

Recipes 2 Page 249


Pepper-Crusted Filet Mignon
Thursday, February 15, 2007
2:15 AM

Pepper-Crusted Filet Mignon


Serves 2; Prep time: 15 minutes; Total time: 15 minutes

2 filet mignons (5 to 6 ounces each, about 1 1/2 inches thick)


Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Red Wine Sauce, for serving (optional)
1. Season filets very generously on both sides with salt and
pepper (especially pepper), patting in firmly.
2. Heat oil in a small skillet over medium-high. Cook filets
until desired doneness, 3 to 5 minutes per side (depending
on thickness) for medium-rare.
3. Remove strings from filets, and serve with Red Wine
Sauce, if desired.
Per serving: (without sauce): 293 calories; 17.4 grams fat;
32 grams protein; 0 grams carbohydrates; 0 grams fiber
Note: Filet mignons are often sold with a string tied around
them to help keep their shape while cooking. Otherwise, tie
them loosely with cotton kitchen twine yourself. (Be sure to
remove strings before serving.)

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Recipes 2 Page 250


Artichoke-Parmesan Crostini
Thursday, February 15, 2007
2:16 AM

Artichoke-Parmesan Crostini
Makes 8; Prep time: 15 minutes; Total time: 15 minutes

8 slices (1/4 inch thick) baguette


2 tablespoons olive oil
Coarse salt and ground pepper
1 jar (6.5 ounces) marinated artichoke hearts, drained, rinsed,
and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish
(optional)
1 tablespoon chopped fresh parsley
1. Preheat oven to 350°. Make crostini: Brush baguette
slices on both sides with a total of 1 tablespoon oil; season
with salt and pepper. Place on a baking sheet, and bake,
turning over once, until golden, 10 to 12 minutes. Cool.
2. Meanwhile, make topping: Finely chop artichokes, and
combine in a bowl with Parmesan, parsley, and remaining
tablespoon oil.
3. Dividing evenly, spoon topping onto crostini, and
garnish with additional Parmesan, if desired.

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Creamy Spinach
Thursday, February 15, 2007
2:17 AM

Creamy Spinach
Serves 2; Prep time: 30 minutes; Total time: 30 minutes

1 pound curly spinach, well washed, thick stems removed,


water still clinging to leaves
Coarse salt and ground pepper
2 tablespoons butter
1 shallot, minced, or 2 tablespoons minced onion
1 tablespoon all-purpose flour
3/4 to 1 cup milk
1. Place spinach in a large saucepan (3 to 4 quarts) over
medium heat (it will be extremely full), and season with salt.
Cover and cook, tossing occasionally, until wilted, 4 to 5
minutes. Transfer to a colander, and rinse under cold water
until completely cooled; squeeze out as much liquid as
possible. Set aside.
2. In a medium saucepan, heat butter over medium-low;
add shallot, and season with salt and pepper. Cook, stirring,
until soft but not browned, 3 to 5 minutes.
3. Add flour; cook, stirring, 1 minute (do not let brown);
add 3/4 cup milk. Simmer gently over medium-low heat,
stirring occasionally, until thickened, 1 to 2 minutes. Thin
with additional milk, if necessary. Remove from heat; stir in
spinach. Season with salt and pepper. Serve.

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Slow-Roasted Tomatoes
Thursday, February 15, 2007
2:17 AM

Slow-Roasted Tomatoes
Serves 2; Prep time: 5 minutes; Total time: 95 minutes
Slow-roasting tomatoes concentrates their flavor and intensifies their
sweetness. They can be served warm or at room temperature. In fact, these are
so good, they've become a favorite of ours.

3 plum tomatoes, halved lengthwise


1 tablespoon olive oil
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
Coarse salt and ground pepper
1. Preheat oven to 325°. Place tomatoes on a rimmed
baking sheet, cut side up. Drizzle with oil, and sprinkle with
thyme leaves; season with salt and pepper.
2. Roast until tomatoes begin to collapse, brushing
occasionally with pan juices, about 90 minutes.
Per serving: 77 calories; 6.9 grams fat; 0.8 gram protein;
3.7 grams carbohydrates; 1.2 grams fiber

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Bittersweet Chocolate Mousse
Thursday, February 15, 2007
2:18 AM

Bittersweet Chocolate Mousse


Serves 4; Prep time: 25 minutes; Total time: 3 hours
For a simple garnish, shave chocolate from the side of a chocolate bar with a
vegetable peeler.

4 large egg yolks


1/4 cup sugar
Pinch salt
3/4 cup heavy cream
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
1. Finely chop chocolate; reserve. In a double boiler, whisk
yolks, sugar, and salt until sugar has dissolved and mixture is
warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in
chopped chocolate until melted and cocoa until smooth
(mixture will be thick). Cool to room temperature.
2. In a medium bowl, whip cream until soft peaks form.
Whisk half of whipped cream into room-temperature
chocolate mixture. Gently fold in remaining whipped cream
with a rubber spatula. Divide mousse among four serving
dishes. Chill at least 2 hours and up to 1 day.
3. Remove mousse from refrigerator 15 minutes before
serving. Garnish with shaved chocolate.
Note: To store mousse, place a paper towel under the
plastic wrap (without touching mousse) before sealing for
refrigeration. The paper towel will absorb the drops of
condensation that might otherwise drip onto the surface.

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Lemon and Olive Chicken
Thursday, February 15, 2007
2:19 AM

Lemon and Olive Chicken


Serves 8; Prep time: 15 minutes; Total time: 40 minutes
It takes just a few minutes more to make a big batch of this Mediterranean-style
chicken than it does to prepare a small one. Eat half now; freeze the rest. You can
store this chicken frozen for up to six weeks. When you’re ready to serve it, thaw,
then put in a pan with water to coat the bottom; cover, and simmer until hot.
8 bone-in chicken breast halves
Salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 garlic cloves, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1. Sprinkle the chicken with 1 teaspoon each salt and
pepper. In a large skillet, heat 2 tablespoons of the olive oil
over medium heat. In two batches, sear the chicken, skin
side first, until golden brown, about 3 minutes on each side.
Transfer the chicken to a plate.
2. Cut the lemons in half lengthwise and then into thin
slices crosswise. If the skillet is dry, add the remaining 1
tablespoon oil. Add the onions and garlic, and cook over
medium heat until soft but not brown, about 3 minutes. Stir
in lemon slices, olives, stock, and 2 cups water. Bring to a
boil, reduce the heat, and simmer for 10 minutes.
3. Put the chicken on top of the vegetables, pour in any
accumulated juices from the plate, and sprinkle with thyme
and crushed red pepper. Cover, and simmer until the
chicken is just cooked through, about 15 minutes.
Per serving: 303 calories; 15.6 grams fat; 34.3 grams protein;
7 grams carbohydrates
Note: For a single serving, cool the chicken and put each
piece in its own freezer bag with some sauce. Remember to
press out the air before sealing. These individual portions
will thaw quickly.

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Chocolate Bread Pudding
Thursday, February 15, 2007
2:20 AM

Chocolate Bread Pudding


Serves 6; Prep time: 15 minutes; Total time: 50 minutes
This pudding can be served warm, room temperature, or cold. To chill, let cool
completely, then cover with plastic wrap, and refrigerate at least one hour or
overnight.

1 tablespoon butter, plus more for baking dish


8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners’ sugar
1. Preheat oven to 350°. Lightly butter an 11-by-7-inch
(or 9-inch square) baking dish; set aside. Toast bread (in
the oven or toaster) until lightly crisped.
2. In a medium saucepan, combine milk, chocolate, and
butter; place over medium-low heat, stirring occasionally,
until chocolate has melted, about 5 minutes.
3. Tear bread into large pieces (about 4 or 5 per slice);
scatter evenly in prepared baking dish. In a medium bowl,
whisk together eggs, granulated sugar, and vanilla. Whisk
in warm milk mixture until combined. Pour over bread.
4. Bake until pudding has puffed and is firm, about 25
minutes. Cool at least 10 minutes, and dust with
confectioners’ sugar just before serving.
Note: Using a cinnamon-raisin bread adds even more
flavor to this chocolatey pudding.

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Vegetarian Times Recipe: Stuffed French Toast
Thursday, February 15, 2007
2:25 AM

Subject Vegetarian Times Recipe: Stuffed French Toast


From Vegetarian Times
To AIM_VEGETARIANTIMES_VEGETARIAN@LIST.TEKGROUP.COM
Sent Tues day, February 13, 2007 2:08 PM

Stuffed French Toast


Serves 4
When you’re in a rush, this homemade treat can be made portable. Just cut the
finished toast in four squares and wrap them in foil.
4 Tbs. organic apple butter
8 slices cinnamon raisin bread
1 large egg
2 large egg whites
1/4 cup vanilla soy milk
1/2 tsp. cinnamon
1. Spread 1 Tbs. apple butter on each of 4 slices bread. Cover with second slice
of bread. Place sandwiches in 13x9-inch baking pan or other shallow dish
large enough to hold them in one layer.
2. In small bowl, beat egg and egg whites. Beat in soy milk and cinnamon until
well blended. Pour mixture over sandwiched bread. Soak 2 minutes. Turn and
let soak 2 minutes more.
3. Generously coat nonstick skillet or griddle with cooking spray. Place over
medium heat. Cooking in two batches if necessary, arrange sandwiches in
one layer. Cook until underside is browned, about 3 minutes. Turn and brown
the second side, 1 to 2 minutes.
4. Serve, accompanied by warmed maple syrup or sprinkled with confectioners’
sugar if desired.
PER SERVING:
208 Calories
8 Protein
4g Total Fat (1G Saturated Fat)
37g Carbohydrates
53mg Cholesterol
247mg Sodium
3g Fiber

Recipes 2 Page 257


101 Cookbooks
Thursday, February 15, 2007
2:31 AM

Baked Doughnuts
February 12, 2007 | by Heidi
Mention the concept of a baked doughnut to any self-professed doughnut connoisseur, chances are y ou'll
take some heat. The idea that a baked doughnut can match up to its deep-fried brethren is laughable in
some circles. I'll concede they aren't the same, but baked doughnuts can be just as delicious - delicious yet
different. They get bonus points for being healthier and for not making the house smell like a greasy fry
station.
I spent the better part of Sunday trying to get the dough for these y easted baked doughnuts right. Broadly
speaking, if y ou can make pizza dough, y ou can make these. The process is v ery similar. I looked at a
broad cross-section of recipes as inspiration and tried to settle on a ratio of sugar to egg to flour to y east
and salt that would y ield a tender, slightly sweet, delicious, pillowy doughnut when baked.
Many recipes call for water as the base liquid, I opted for milk (I like the softness of the milk-based rolls
I'v e made in the past) and I baked batches at 37 5, 400, and 425. On the higher end of the spectrum the
bottoms browned too fast. I settled on 37 5 and a slightly longer time in the ov en.
Y ou can glaze these the way you would any other doughnut, but because I knew these were going to be at
their pinnacle of taste minutes after coming out of the ov en, I opted for a simple, classic, sugar dusting.
The doughnuts helped fuel the design update of 1 01 Cookbooks that went up this past weekend. Hopefully
y ou'll find it easier to read, ex plore, and nav igate the site. Let's just say , I'm v ery lucky I hav e a web
dev eloper around the house to help bring some of the features and functionality you see on the site to life.

Pasted from <http://www.101cookbooks.com/>

Baked Doughnuts
Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for
a few minutes. Y ou want an interior that is moist and tender - not dry. Also, be sure to cut big enough
holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise,
and they rise even more when they are baking. These really need to be made-to-order, but you can make
and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping,
place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour
before baking, and let rise in a warm place before baking.
1 1 /3 cups warm milk, 95 to 1 05 degrees (div ided)
1 packet active dry y east (2 1 /4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour (alternately, white whole wheat might work - hav en't tried it y et)
A pinch or two of nutmeg, freshly grated

Recipes 2 Page 258


A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt
1 /2 cup unsalted butter, melted
1 1 /2 cups sugar
1 tablespoon cinnamon
Place 1 /3 cup of the warm milk in the bowl of an electric mix er. Stir in the y east and set aside for fiv e
minutes or so. Be sure y our milk isn't too hot or it will kill the y east. Stir the butter and sugar into the
remaining cup of warm milk and add it to the y east mix ture. With a fork, stir in the eggs, flour, nutmeg,
and salt - just until the flour is incorporated. With the dough hook attachment of y our mixer beat the
dough for a few minutes at medium speed. This is where y ou are going to need to make adjustments - if
y our dough is ov erly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time.
Y ou want the dough to pull away from the sides of the mix ing bowl and ev entually become supple and
smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky),
and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the ov en at this
point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1 /2-inch thick on y our floured countertop. Most people (like my self)
don't hav e a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the
circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If
y ou cut the inner holes out any earlier, they become distorted when y ou attempt to move them. Cover with
a clean cloth and let rise for another 45 minutes.
Bake in a 37 5 degree oven until the bottoms are just golden, 8 to 1 0 minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a
separate bowl.
Remov e the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted
butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1 /2 - 2 dozen medium doughnuts.

Ins erted from <http://www.101cookbooks.com/archives/print/001561.html>

Recipes 2 Page 259


Homemade Shake & Bake Mix Recipe
Thursday, February 15, 2007
12:58 PM

Nutrition Facts
Calculated for 1 serving (12g)
Recipe makes 4 servings
The following items or measurements are not included below:
1/2 teaspoon celery salt
Calories 41
Calories from Fat 1 (4%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0%
0.0g
Polyunsat. Fat
0.1g
Monounsat. Fat
0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 632mg 26%
Potassium 26mg 0%
Total Carbohydrate 9.5g 3%
Dietary Fiber 0.5g 1%
Sugars 2.0g
Protein 0.9g 1%
Vitamin A 271mcg 5%
Vitamin B6 0.3mg 13%
Vitamin B12 0.7mcg 11%
Vitamin C 1mg 3%
Vitamin E 0mcg 0%
Calcium 6mg 0%
Magnesium 3mg 0%
Iron 2mg 12%
Alcohol 0.0g Caffeine 0.0mg
detailed view...
how is this calculated?

Get instant nutritional analysis of your favorite recipes with


Premium Membership.
Hom emade Shake & Bake Mix Recipe #3387 5
An easy mix recipe using spices found in your cupboard!
by Aroostook
4
servings

5 min 5 min prep


1 cup finely crushed corn flakes
1 tablespoon flour

Recipes 2 Page 260


1 tablespoon flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon crushed parsley flakes
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1. Mix well.
2. Store in airtight container.
3. Use to coat chicken and pork before baking.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Share your experience with others, and post your comments on the recipe. Type 33875 in the
Search box at the top of Recipezaar, to get back to this recipe easily.
Recipe Notes & Rating:
5 stars
4 stars
3 stars
2 stars
1 star
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Recipes 2 Page 261


Lighter Macaroni and Cheese
Thursday, February 15, 2007
9:14 PM

Lighter Macaroni and Cheese


Serves 8

6 small (3-inch) vine-ripened tomatoes, cut into twenty-four 1/4-inch-thick slices


3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
Coarse salt and freshly ground pepper
5 slices white sandwich bread, with crust
2 tablespoons unsalted butter
1 pound elbow macaroni
2 cups homemade or low-sodium store-bought chicken stock
5 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 cups low-fat (1 percent) milk
8 ounces extra-sharp cheddar cheese, grated (about 2 1/4 cups)
1 ounce Parmesan cheese, freshly grated (about 1/2 cup)
1. Preheat oven to 400°. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and
season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
2. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add
breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
3. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold
water to stop cooking. Transfer to a large bowl; set aside.
4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne,
remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a
simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
5. Put eight 41/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with
a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

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Lighter Chicken Potpie
Thursday, February 15, 2007
9:17 PM

Lighter Chicken Potpie


Serves 6

1 tablespoon unsalted butter, plus 1/4 cup melted butter


2 medium shallots, thinly sliced
1 garlic clove, minced
Coarse salt and freshly ground pepper
1 1/2 cups reserved stock from Poached Chicken
2 tablespoons all-purpose flour
4 medium carrots, cut on the diagonal into 1/4-inch-thick
slices
4 medium celery stalks, cut on the diagonal into 1/4-inch-thick
slices
Poached Chicken
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus
about 1/2 cup leaves for crust and sprigs for garnish
1/2 teaspoon finely chopped fresh tarragon
1/2 cup slightly thawed frozen peas
6 sheets phyllo dough, thawed if frozen
Flaked sea salt, for sprinkling (optional)
1. Preheat oven to 425°. Melt butter in a medium saucepan
over medium heat. Add shallots, garlic, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. Cook, stirring occasionally, until
shallots are translucent, about 3 minutes. Stir in 1 cup stock.
Whisk remaining 1/2 cup stock into the flour in a small bowl.
Whisk into shallot mixture. Bring to a boil, whisking
constantly. Reduce to a simmer. Cook 5 minutes, whisking
occasionally.
2. Add carrots and celery. Bring to a boil. Stir in chicken.
Return to a boil. Remove from heat. Stir in chopped parsley
and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8
1/2-by-12-inch) baking dish.
3. Brush 1 sheet of phyllo with melted butter. Sprinkle with
parsley leaves. Repeat with remaining phyllo, parsley, and
butter; do not sprinkle parsley on final layer. (Keep
unbuttered phyllo covered with plastic wrap and a damp
kitchen towel.) Drape crust over cooled filling; tuck in edges.
Cut four 4-inch slits in crust for vents. Sprinkle with sea salt,
if desired.
4. Bake until crust is golden brown and juices are bubbling,
about 30 minutes. Remove from oven, and recut vents.
Serve immediately in shallow bowls.

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Lighter Mashed Potatoes
Thursday, February 15, 2007
9:18 PM

Lighter Mashed Potatoes


Serves 8

16 ounces small-curd low-fat cottage cheese


2 pounds small red potatoes, halved if large
Coarse salt
1/4 teaspoon freshly ground white pepper
2 tablespoons finely chopped fresh chives, plus stems for
garnish
2 tablespoons unsalted butter, softened
2 tablespoon skim milk
1. Purée half of the cottage cheese in a blender; set aside.
Cover potatoes with water by 1 inch in a medium saucepan.
Add a large pinch of salt. Bring to a boil. Reduce to a
simmer, and cook until tender, about 15 minutes. Drain.
2. Transfer potatoes to a large bowl. Add cottage cheese,
pepper, chives, butter, and milk. Season with salt. Mash to
desired consistency. Serve garnished with chives.

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Lighter Chocolate Cinnamon Pudding
Thursday, February 15, 2007
9:19 PM

Lighter Chocolate Cinnamon Pudding

3 tablespoons cornstarch
6 tablespoons light-brown sugar
3 tablespoons unsweetened Dutchprocess cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups skim milk
1/2 cup evaporated skim milk
4 ounces bittersweet chocolate, chopped
White- and milk-chocolate shavings, for garnish
Cinnamon sticks, for garnish
1. Whisk cornstarch, sugar, cocoa powder, cinnamon, and
salt in a medium saucepan. Add milks, whisking. Bring to a
boil over medium-high heat, whisking constantly. Cook until
thickened, about 1 minute. Whisk in chocolate; cook until
chocolate has melted, about 1 minute.
2. Divide evenly among six 4-ounce cups. To prevent a skin
from forming, press plastic wrap onto surface of pudding.
Refrigerate until set, at least 1 hour and up to overnight.
Serve garnished with chocolate shavings and cinnamon
sticks.

Ins erted from <http://www.marthastewart.com/page.jhtml;jsessionid=11ZX3N551FG2PWCKUUXCJBWYJKSS0JO0?


type=content&id=recipe2210079&page=&dp=false&layout=Print&styleType=learn>

Recipes 2 Page 265


Lighter Lemon Meringue Pie
Thursday, February 15, 2007
9:19 PM

Lighter Lemon Meringue Pie


Serves 8

Lighter Pie Crust


1/4 cup all-purpose flour, plus more for work surface
1 1/3 cups plus 1/4 cup sugar
1/4 cup cornstarch
Coarse salt
1 tablespoon finely grated lemon zest, plus 3/4 cup fresh
lemon juice
1 teaspoon grated peeled fresh ginger
2 large egg yolks, plus 4 large egg whites
Pinch of cream of tartar
1. Preheat oven to 375°. Place a 9-by-1 1/2-inch flan ring or
the ring of a springform pan on a baking sheet lined with
parchment paper; set aside.
2. On a lightly floured surface, roll out dough to 1/8 inch
thick. Cut into a 10 1/2-inch round, and fit into ring, pressing
up sides. Refrigerate until firm, about 30 minutes. Trim sides
of dough to 1 inch. Line with parchment paper. Fill with pie
weights or dried beans. Bake shell until dry and beginning to
brown around edges, 25 to 30 minutes. Remove parchment
and weights; continue baking until pale golden brown and
cooked through, about 5 minutes more. Transfer to a wire
rack, and let cool completely.
3. Put 1 1/3 cups sugar, the cornstarch, flour, and 1/4
teaspoon salt into a medium saucepan; whisk in 1 3/4 cups
water. Bring to a boil over high heat, whisking constantly.
Cook, whisking, until thickened, about 3 minutes. Add 2
teaspoons zest, the lemon juice, and ginger; whisk to
combine. Remove from heat, and add egg yolks. Return to
heat, and cook, whisking, until bubbling in center, 2 to 3
minutes. Pour through a medium sieve into a medium bowl.
Stir in remaining teaspoon zest. Let stand 20 minutes, stirring
occasionally. Pour into cooled shell. Refrigerate until set, at
least 2 hours or overnight.
4. Stir together remaining 1/2 cup sugar, the egg whites,
and a pinch of salt in a heatproof bowl set over a pan of
simmering water. Cook, whisking constantly, until sugar has
dissolved. Transfer to the bowl of the electric mixer fitted
with the whisk attachment, and beat on medium speed until
foamy. Add cream of tartar, and beat on high speed until
medium glossy peaks form, about 3 minutes.
5. Heap meringue on top of chilled filling, leaving a 1-inch
border. Place under broiler or use a kitchen torch to brown.
Serve immediately.
Note: The eggs in this recipe are not fully cooked. It should

Recipes 2 Page 266


Note: The eggs in this recipe are not fully cooked. It should
not be prepared for pregnant women, babies, young
children, the elderly, or anyone whose health is
compromised.

Ins erted from <http://www.marthastewart.com/page.jhtml;jsessionid=Z3NTS3VFN0STPWCKUUXCIIWYJKSS0JO0?


type=content&id=recipe2210081&page=&dp=false&layout=Print&styleType=learn>

Recipes 2 Page 267


Dishes for Healthy Living
Thursday, February 15, 2007
9:22 PM

Dishes for Healthy Living

Researchers have found that a diet rich in foods


containing omega-3 fatty acids—especially the DHA
(docosahexaenoic acid) type in fish—can help reduce
the risk of developing Alzheimer's. Try any or all of
these delicious recipes to keep your mind healthy
and sharp.

Grilled Salmon with Citrus Sauce


Horseradish Crusted Salmon
Mustard-Glazed Salmon
Poached Salmon with Lima Beans and Green
Goddess Dressing
Roasted Salmon with Sorrel and Lemon
Salmon Baked in Parchment Paper
Salmon with Indian Spices
Sesame Salmon Roulades
Spice Rubbed Grilled Salmon with Spicy Cucumber
Salsa
Tuna with Mustard Seed Crust
Grilled Tuna with Mediterranean Chopped Salad
Grilled Tuna with Balsamic Glaze
Tuna with Orange-Pepper Salsa
Tuna Steaks with Mint Sauce
Penne with Tuna and Red Onion
Marinated Fresh Sardines
Roasted Sardines
Grilled Fresh Sardines

Ins erted from <http://www.marthastewart.com/page.jhtml;jsessionid=XNJ23FSHWKMY5WCKUUXCHPWYJKSS0JO0?


type=content&id=channel5560028&page=&dp=false&layout=Print&styleType=learn>

Recipes 2 Page 268


Stuffed Peppers with Tomato Sauce
Friday, February 16, 2007
3:26 PM

Stuffed Peppers with Tomato Sauce


Serves 8, 1/2 stuffed pepper each
Simple and festive, these peppers will be welcome at any time of year
4 large red, green or yellow bell peppers
3 Tbs. olive oil
4 soy “sausage” links, cut into chunks
2 cups chopped onion
1 cup chopped celery
4 cloves garlic, minced
1/2 cup minced parsley
2 14.5-oz. cans chopped tomatoes
1 tsp. dried thyme
Pinch cayenne, or to taste
3 cups cooked rice
1 cup plus 8 Tbs. grated Parmesan cheese
8 sprigs fresh thyme for garnish, optional
1. Preheat oven to 350F.
2. Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.
3. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery,
garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and
cayenne.
4. Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any
liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding
mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed
peppers on top of tomatoes. Cover dish with lid or aluminum foil.
5. Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese.
Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.
PER SERVING:
270 Calories
14 Protein
11g Total Fat (3G Saturated Fat)
31g Carbohydrates
15mg Cholesterol
470mg Sodium
5g Fiber
4g Sugars

Recipes 2 Page 269


Garlic Bread
Sunday, February 18, 2007
11:03 PM

Subject [Gourmet_Gourmand] Garlic Bread


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Bread N Butter; Cool Creative Cooks; Fav Recipe Exchange; Share Recipes Friends; Cookin With
Ha ggermaker; Angeliques Ki tchen; Recipe Oasis; Bread Recipe; Recipes Recipes; Cook Book Recipes; OIur Ki tchen
Ta bl e
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Cooki ng With Terry
Sent Sunday, February 18, 2007 7:30 PM

Garlic Bread
Prep: 5 min; Bake: 20 min
Makes 1 loaf, 18 slices

1/3 cup stick margarine or butter, softened


1 clove garlic, finely chopped, or 1/4
teaspoon garlic powder
1 loaf (1 pound) French bread, cut into 1-
inch slices

1. Heat oven to 400 degrees

2. Mix margarine and garlic; spread over 1 side of


each bread slice. Reassemble loaf and wrap securely in
heavy-duty aluminum foil

3. Bake 15 to 20 minutes or until hot

1 Slice: Calories 110 (Calories from Fat 55); Fat 6g


(Saturated 1g); Cholesterol 0mg; Sodium 210mg;
Carbohydrate 13g (Dietary Fiber 1g); Protein 2g

Timesaving Tip

To microwave, do not wrap loaf in aluminum foil.


Divide loaf in half and place side by side in mapkin-
lined microwaveable basket or dinner plate. Cover with
napkin and microwave on Medium 1 1/2 to 3 minutes,
rotating basket 1/2 turn after 1 minute, until bread is
warm

Recipes 2 Page 270


Cheese Fondue
Monday, February 19, 2007
1:54 PM

Subject [Gourmet_Gourmand] Cheese Fondue


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Monda y, February 19, 2007 1:45 PM

Cheese Fondue

Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow
and 20°F weather. Well, we don't get much snow or cold weather in the C alifornia central valley, but that
doesn't mean we can't enjoy a good fondue party.
The trick to a successful fondue (other than the obvious one of having wonderful people around with whom
to share it) is to ensure that the cheese dipping sauce stays smooth. C heese has a propensity to get stringy
or to "seize up" into clumps, the fat separating from the proteins. Food science author Harold McGee
suggests several things in his book On Food and C ooking to ensure a perfect fondue. Well-aged or moist
grating cheeses work well in sauces. Don't heat the cheese beyond its melting point, cheese tends to ball up
at higher temps, and don't let the cheese cool down too much before serving, as it tends to get stringier and
tougher as it cools. C oating the grated cheese with a starch such as flour or corn starch will help stabilize
the sauce. Also,
The combination of cheese and wine is delicious but also savvy. The wine contributes two essential
ingredients for a smooth sauce: water, which keeps the casein proteins most and dilute, and tartaric acid,
which pulls the cross-linking calcium off of the casein proteins and binds tightly to it, leaving them glueless
and happily separate. (Alcohol has nothing to do with fondue stability.) The citric acid in lemon juice will do
the same thing. If it's not too far gone, you can sometimes rescue a tightening cheese sauce with a squeeze
of lemon juice or a splash of white wine.
Many thanks to my friend Suzanne and her three wonderful kids (each epicures-in-training) for hosting me
the other night for a big pot of cheese fondue.
Ingredients
1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled, halved crosswise
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon kirsch (cherry brandy)
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers - cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry
tomatoes, chopped green bell peppers, cubed French bread (skip for wheat-free version), peeled and
chopped apples or pears
Special equipment recommended
A fondue pot
Directions

Recipes 2 Page 271


1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with
cornstarch. Set aside.

2 Rub the inside of a 4-quart pot with the garlic, then discard. Over medium heat, add the wine and lemon
juice and bring to a gentle simmer. Gradually stir the cheese into the wine. Stir constantly in a zig-zag
pattern to prevent the cheese from seizing and balling up. C ook until the cheese is just melted and creamy.
Do not let boil. Once smooth, stir in kirsch, mustard and nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a flame to keep warm. If your pot is thin-bottomed,
a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
4 Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
5 Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.
Serves 4.

Recipe inspired by Tyler Florence of the Food Network.


Sim ply R ecipes http://www.sim plyrecipes.com

__._,_.___

Recipes 2 Page 272


Jalepeno Corn Bread
Monday, February 19, 2007
10:42 PM

Subject [Gourmet_Gourmand] Jalepeno Corn Bread


From Gourmet_Gourmand@yahoogroups.com
To Brea dMachine Recipes 2; Appetizer Dessert Ca rt; Ba king Exchange; Recipe Favorites; Delicious Breads Group;
Cooki n With Haggermaker; Angeliques Kitchen; Recipe Oasis; Daily Recipes; Bread Ma chine Recipes; Bakery
Shoppe; OIur Ki tchen Ta ble
Cc Recipes Galore 2007; Lets Cook; Fav Recipe Exchange; Share Recipes Friends; Yummy Vegetables Group; In His
HandsHomemaking; Kristys Kitchen Korner; Al l Recipes Only; Christians Sharing Recipes; Recipes Recipes; Bread
Machine Recipes; Friendly Recipe Swap; Recipes Are Us
Sent Monda y, February 19, 2007 9:59 PM

Jalapeno Corn Bread


Prep: 10 min; Bake: About 3 1/2 hr
Makes 1 1/2 Pound Loaf, 12 slices

3/4 cup plus 2 tablespoons water


2/3 cup frozen whole kernel corn, thawed
2 tablespoons stick margarine or butter,
softened
1 tablespoon chopped jalapeno chili
3 1/4 cups bread flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast

1. Measure carefully, placing all ingedients in bread


machine pan in the order recommended by the
manufacturer

2. Select Basic/White cycle. Use Medium or Light


crust color. Do not use delay cycles. Remove baked
bread from pan and cool on wire rack

*Spreads with at least 65% vegetable oil can be substituted

1 Slice: Calories 170 (Calories from Fat 20); Fat 2g


(Saturated 1g); Cholesterol 0mg; Sodium 290mg;
Carbohydrate 36mg (Dietary Fiber 2g); Protein 4g

Note: This recipe is not recommended for bread machines with glass-domed lids

Recipes 2 Page 273


Almond-Chocolate Chip Bread
Monday, February 19, 2007
10:48 PM

Subject [Gourmet_Gourmand] Almond-Chocolate Chip Bread


From Gourmet_Gourmand@yahoogroups.com
To Brea dMachine Recipes 2; 1Recipes Galore Bread; I Love Chocolate; Cool Creative Cooks; Fav Recipe Exchange;
Sha re Recipes Friends; Cookin With Haggermaker; Angeliques Ki tchen; Recipe Oasis; Addictied To Recipes;
Chri s tians Sharing Recipes; Bread Recipes; Recipes Recipes; Friendly Recipe Swap; Cooking With Terry
Cc Reci pe Collectors 2; Bread N Butter; Chocoholic Cl ub; Friends Global Cooks; Wa ndas Recipe Exchange; Gourmet
Gourma nd; In His HandsHomemaking; Kri stys Ki tchen Korner; Al l Recipes Only; Cook Book Recipes; Simply Recipes;
Brea d Machine Recipes; Bread Ma chine Recipes; Our Recipe Swap; Recipes Are Us
Sent Monda y, February 19, 2007 9:22 PM

Almond-Chocolate Chip Bread


Prep: 5min; Bake: About 3 1/2 hr
Makes 1 1/2-Pound Loaf, 12 slices

1 cup plus 2 tablespoons water


2 tablespoons stick margarine or butter,
softened
1/2 teaspoon vanilla
3 cups bread flour
3/4 cup semisweet chocolate chips
3 tablespoons sugar
1 tablespoon nonfat dry milk
3/4 teaspoon salt
1 1/2 teaspoons bread machine yeast
1/3 cup sliced almonds

1. Measure carefully, placing all ingredients except


almonds in bread machine pan in the order recom-
ended by the manufacturer. Add almonds at the
rasin-nut signal or 5 to 10 before last knead-
ing cycle ends

2. Slect Sweet or Basic/White cycle. Use Medium


or Light crust color. Do not use delay cycles. Remove
baked bread from pan and cool on wire rack

*Spreads with at least 65% vegetable oil can be substituted

1 Slice: Calories 225 (Calories from Fat 65); Fat 7g


(Saturated 3g); Cholesterol 2mg; Sodium 170mg;
Carbohydrate 37g (Dietary Fiber 2g); Protein 5g

Recipes 2 Page 274


Devil's Food Cake
Tuesday, February 20, 2007
7:55 PM

Subject [Gourmet_Gourmand] Devil's Food Cake


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Appetizer Dessert Ca rt; Fri ends Global Cooks; Fav Recipe Exchange; Share Recipes Friends; In
Hi s HandsHomemaking; Kri stys Ki tchen Korner; Al l Recipes Only; Recipes Recipes; Cook Book Recipes; Friendly
Reci pe Swap; Cooking With Terry
Cc Recipes Galore 2007; Lets Cook; Divine Desserts; Wandas Recipe Exchange; Gourmet Gourmand; Recipe Heaven;
Des sert Lovers; Addictied To Recipes; Daily Recipes; Simply Recipes; Our Recipe Swap; Recipes Are Us
Sent Tues day, February 20, 2007 7:46 PM

Devils Food Cake


Prep: 20 min; Bake: 45 min; Cool: 10 min
Makes 16 servings

2 1/4 cups all-purpose or 2 1/2 cups cake


flour
1 2/3 cups sugar
3/4 cup shortening
2/3 cup baking cocoa
1 1/2 cups water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
2 large eggs
Browned Butter Buttercream Frosting
(below) or White Mountain Frosting
(below), if desired

1. Heat oven to 350 degrees. Grease bottom and sides


of rectangular pan, 13x9x2 inches, 2 round pans,
9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches,
with shortening; lightly flour

2. Beat all ingredients except Browned Butter Frost-


ing with electric mixer on low speed 30 seconds,
scraping bowl occasionally. Pour into pan(s)

3. Bake rectangle 40 to 45 minutes, rounds 30 to 35


minutes, or until toothpick inserted in center comes
out clean. Cool rectangle in pan on wire rack. Cool
rounds 10 minutes; remove from pan to wire rack.
Cool completely

4. Frost rectangle or fill and frost layers with


Browned Butter Frosting

Recipes 2 Page 275


*Do not use self-rising flour in this recipe

1 Serving: Calories 250 (Calories from Fat 100); Fat 11g


(Saturated 3g); Cholesterol 25mg; Sodium 250mg;
Carbohydrate 36g (Dietary Fiber 1g); Protein 3g

Lighter Devil's Food Cake

For 5 grams of fat and 210 calories per serving, substi-


tute 1/2 cup Prune Sauce (below) for 1/2 cup of the
shortening

Red Velvet Devil's Food Cake

Add 1 teaspoon red food color with the vanilla

Browned Buttercream Frosting

Heat 1/3 cup butter (do not use margarine or spreads)


over medium heat until light brown. Watch carefully
because butter can brown and burn quickly. Cool.
Substitute melted butter for softened margarine

White Mountain Frosting


Prep: 20min; Cook: 10 min
Makes 16 servings, about 3 cups

1/2 cup sugar


1/4 cup light corn syrup
2 tablespoons water
2 large egg whites
1 teaspoon vanilla

1. Mix sugar, corn syrup and water in 1-quart


saucepan. Cover and heat to rolling boil over medium
heat. Uncover and boil 4 to 8 minutes without stirring
to 242 degrees on candy thermometer or until small amount
of mixture dropped into very cold water forms a ball
that flattens when removed from water. To get an
accurate temperature reading on the thermometer, it
may be necessary to tilt the saucepan slightly

2. While mixture boils, beat egg whites in medium


bowl with electric mixer on high speed just until stiff
peaks form

3. Pour hot syrup very slowly in thin stream into


egg whites, beating constantly on medium speed. Add
vanilla. Beat on high speed about 10 minutes or until
stiff peaks form. Frosts one 13x9 inch cake or fills

Recipes 2 Page 276


vanilla. Beat on high speed about 10 minutes or until
stiff peaks form. Frosts one 13x9 inch cake or fills
and frosts one 8-or 9-inch two layer cake

1 Serving: Calories 40 (Calories from Fat 0); Fat 0g


(Saturated 0g); Cholesterol 0mg; Sodium 15mg;
Carbohydrate 10g (Dietary Fiber 0g); Protein 0g

Recipes 2 Page 277


French Toast
Tuesday, February 20, 2007
9:18 PM

Subject [Gourmet_Gourmand] French Toast


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Lets Cook; Ba king Exchange; Recipe Favorites; Delicious Breads Group; Recipe Heaven; 1
Ba kery Ma dness; Bread Recipe; Daily Recipes; Bread Recipes; Friendly Recipe Swap; Cooking With Terry
Cc Brea d N Butter; Cool Creative Cooks; Fav Recipe Exchange; Share Recipes Friends; Cookin With Haggermaker;
Angeliques Kitchen; Recipe Oa sis; Breakfast Recipe; Chri stians Sharing Recipes; Recipes Recipes; Our Recipe Swap;
Reci pes Are Us
Sent Sunday, February 11, 2007 10:07 PM

French Toast
Prep: 5 min; Cook: 16 min
Makes 8 slices

3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 reaspoon vanilla
1/8 teaspoon salt
8 slices sandwich bread or 1-inch-thick slices
French bread

1. Beat eggs, milk, sugar, vanilla and salt with hand


beater until smooth

2. Heat griddle or skillet over medium-low heat or


to 375 degrees. Grease griddle with margarine if necessary.
(To test griddle, sprinkle with a few drops of water. If
bubbles jump around, heat is just right.)

3. Dip bread into egg mixture. Place on griddle. Cook


about 4 minutes on each side or until golden brown

1 Slice: Calories 105 (Calories from Fat 25); Fat 3g


(Saturated 1g); Cholesterol 80mg; Sodium: 200mg;
Carbohydrate 15g (Dietary Fiber 0g); Protein 5g

Lighter French Toast

For 2 grams of fat and 95 calories per serving, substitute


1 egg and 2 egg whites for the 3 eggs and use 2/3 cup
skim milk. Increase vanilla to 1/2 teaspoon

Oven French Toast:

Heat oven to 500 degrees. Generously butter jelly roll pan,


15 1/2x10 1/2x1 inch. Arrange dipped bread into hot pan.
Drizzle any remaining egg mixture over bread. Bake 5 to 8

Recipes 2 Page 278


Drizzle any remaining egg mixture over bread. Bake 5 to 8
minutes or until bottoms are golden brown; turn bread. Bake 2 to
4 minutes longer or until golden brown.

Recipes 2 Page 279


My Dad's Garlic Bread
Wednesday, February 21, 2007
1:34 PM

Subject [Gourmet_Gourmand] My Dad's Garlic Bread


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, February 21, 2007 7:51 AM

My Dad's Garlic Bread


February 21, 2007 | by Heidi
I thought I'd share a twist on one of my dad's favorite specialties today - garlic bread. But before we get into the
details, let me back up a bit and start by saying that I was one of the fortunate kids growing up - really lucky. My
dad cooked dinner for us nearly every night when he got home from work - AND he loved to do the dishes (a
trait that clearly skips a generation). Well into my teen years friends tolerated slightly less liberal curfews at the
Swanson household in exchange for the payoff the next morning - my dad's Saturday standard consisting of
homemade biscuits, eggs, bacon, and freshly squeezed orange juice. The only problem my sister and I could
identify how he would serve it up at 8 a.m. laughing as he bellowed "up all night, up all day!"
I called my dad yesterday and asked him about his garlic bread. Everyone loves these garlic-studded, golden-
crusted masterpieces and he brings baskets brimming with slices to lots of 'events' - office parties, picnics,
parades, bingo night (somehow he ended up being a caller?). My dad is a chronic volunteer, so there are lots of
opportunities for him to display his garlic bread-making prowess. I've had it a thousand times, but never paid
much attention to his technique, so today was the day.
What follows is more of a technique than an actual recipe. The amount of garlic you'll end up using will
correspond with the size of your bread loaf. My dad likes to use those giant supermarket 'artisan' bread loafs. I
suspect it is because the larger loafs have more of the white bread 'flesh' enabling the absorption of lots and lots
of garlic infused butter. I opted for a wide/tall french baguette from the bakery up the street from my house.
Y ou don't want to go with too narrow a baguette or you wind up with the wrong ratio of soft, garlic-buttery
insides to crust. The baguettes with more body stay nice and moist throughout the baking and broiling. It's
actually hard to go wrong, I mean this is garlic bread we are talking about - but the kind of bread you choose
will define your final outcome.
I couldn't help leaving my little mark (and a bit of v isual flair) on the recipe, so I added lots of lemon zest and
chopped chives.

My Dad's Garlic Bread


The size of your baguette will determine how much butter and garlic you'll use. My dad uses roughly one

Recipes 2 Page 280


The size of your baguette will determine how much butter and garlic you'll use. My dad uses roughly one
head of garlic for each stick of butter.
1 loaf artisan French bread or wide baguette
1 - 2 heads of garlic
1 - 2 sticks of unsalted butter
1 bunch of chives (optional)
zest of one lem on (optional)
As told to me by my father. Slice that loaf of bread right up the m iddle so y ou have two halves (he uses his
serrated knife for this). Now set them on their backs, cut side up. Mince the garlic or push it through one of
those crushers - either way is fine. Now add it to the butter you should be m elting in a sm all saucepan.
(This is where he got really animated). Now take a basting brush (or any brush for that matter - pastry, etc) and
start slathering the garlic butter all across that bread. Really go for it, let it soak in. He then says to m e, "heck,
som etimes I ev en pour it on." (At which point I can't help but think that my mom would be m ortified). Make
sure y ou get all those garlic chunks evenly distributed. Now som etimes my dad makes a garlic bread in advance
and freezes it (don't ask). If y ou are going to freeze the bread for later, this is when you do it - y ou don't want to
bake, then freeze.
He recom mends the 'double-bake' as he calls it. This is when you bake at a standard temperature (350 degrees)
for 1 0 to 1 5 minutes to heat the bread (particularly if it is com ing out of the freezer), and then brown it off for
color under the broiler for a minute or two.
When the bread is finished broiling let it cool for a m inute or two. This is when I sprinkle with the lemon zest
and chives (and to be honest, I sprinkle a but of zest on the bread before it goes in the ov en too because I like
that roasted lemon flavor alongside the garlic. Slice and serve.
The short version of this recipe:
Cut, slather, bake, brown, slice.

Recipes 2 Page 281


Ham, Potato and Leek Soup
Wednesday, February 21, 2007
1:39 PM

Subject [Gourmet_Gourmand] Ham, Potato and Leek Soup


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, February 21, 2007 1:20 PM

Ham, Potato and Leek Soup

The weather can't make up its mind here in Northern C alifornia. One week we have temps so cold it knocks
out the citrus industry. Three weeks later and we have sunny days in the mid 70s. We're now back to cool
and blustery, with thunderheads slowly creeping in, perfect weather for a warm, thick, filling soup such as
this.
Ingredients
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring
occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food
processor, working in batches, process until smooth.
3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
Adapted from a recipe offered by Jones Dairy Farm.
Many thanks to Niman Ranch for supplying the wonderfully flavored dry-cured ham for this recipe.
Sim ply R ecipes http://www.sim plyrecipes.com
Bon appetit, Lydia

Food is so primal, so essential a part of our lives, often the mere sharing of recipes with
strangers turns them into good friends. That's why I love this community. ~Jasmine Heiler,
about recipezaar.com

Recipes 2 Page 282


German Chocolate Cake
Saturday, February 24, 2007
9:03 PM

Subject [Gourmet_Gourmand] German Chocolate Cake


From Gourmet_Gourmand@yahoogroups.com
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Sent Sa turday, February 24, 2007 8:55 PM

German Chocolate Cake


Prep: 30min; Bake: 40min; Cool: 2hr
Makes 16 servings

4 ounces sweet cooking chocolate


1/2 cup water
2 cups sugar
1 cup stick margarine or butter, softened
4 large eggs
2 1/4 cups all-purpose flour**or 2 1/2 cups
cake flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
Coconut-Pecan Frosting (below)

1. Heat oven to 350 degrees. Grease bottom and sides of 3


round pans, 8x1 1/2 or 9x1 1/2 inches. Line bottoms
of pans with waxed paper or cooking parchment
paper

2. Heat chocolate and water in 1-quart saucepan


over low heat, stirring until chocolate is melted; cool

3. Beat sugar and margarine in medium bowl with


electric mixer on high speed until light and fluffy. Beat
in eggs, one at a time. Beat in chocolate and vanilla on
low speed. Add remaining ingredients except frosting.
Beat on low speed just until blended. Pour into pans.

4. Bake 8-inch rounds 35 to 40 minutes, 9-inch


rounds 30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove from
pans to wire fack. Remove waxed paper. Cool com-
pletely

Recipes 2 Page 283


5. Fill layers and frost top of cake with Coconut-
Pecan Frosting, leaving side of cake unfrosted

*Do not use self-rising flour in this recipe

1 Serving: Calories 540 (Calories from Fat 270); Fat 30g


(Saturated 9g); Cholesterol 100mg; Sodium 480mg;
Carbohydrate 63g (Dietary Fiber 2g); Protein 7g

Coconut-Pecan Frosting
Prep: 10min; Cook: 12 min; Cool: 30min
Makes 16 servings, about 3 cups

1 cup sugar
1/2 cup stick margarine or butter
1 cup evaporated milk
1 teaspoon vanilla
3 large egg yolks
1 1/3 cups flaked coconut
1 cup chopped pecan

1. Mix sugar, margarine, milk, vanilla and egg yolks


in 2-quart saucepan. Cook over medium heat about 12
minutes, stirring occasionally, until thick

2. Stir in coconut and pecans. Cool about 30 min-


utes, beating occasionally, until spreadable. Fills one 8-
or 9-inch two-or-three-layer cake

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 215 (Calories from Fat 135); Fat 15g


(Saturated 5g); Cholesterol 45mg; Sodium 100mg;
Carbohydrate 19g (Dietary Fiber 1g); Protein 2g

Happy Eating Everyone!!!!!!!!!!

Recipes 2 Page 284


Italian Pot Roast
Sunday, February 25, 2007
4:46 PM

Subject [Bulk] [Gourmet_Gourmand] Italian Pot Roast


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Sunday, February 25, 2007 4:16 PM

Italian Pot Roast

A few weeks ago my mother and I attended a cooking demonstration by our local celebrity Italian chef, the
delightful Biba C aggiano. We Sacramentans are proud to call Biba our own; she has a fabulous restaurant, is
the author of several cookbooks, and for a while hosted her own cooking show on the Discovery C hannel.
You can see her in action, here with Martha Stewart. One of the recipes Biba demonstrated during our
evening with her was her "Stracotto di Manzo alla Fiorentina" or "The Braised Beef of Florence". Biba, in her
typical down-to-earth manner called it "nothing more than a glorified pot roast". It's a simple and delicious
recipe, much like our standard pot roast but with a soffritto base, the addition of tomatoes, and a whole
bottle of wine.
3 1/2 to 4 pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced
2 Tbsp chopped fresh flat-leaf parsley
1 bay leaf
1 Tbsp finely chopped fresh sage
3 cups medium-bodied Italian red wine (we used a Barbera)
1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds

1 Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and
pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot,
shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all
sides, 10-12 minutes. Transfer the meat to a platter.

Recipes 2 Page 285


2 Reduce the heat to medium. Add the carrot, celery, and onion. C ook, stirring occasionally until the
vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic,
parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the
wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the
pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan
and turn it over a few times to coat it with the savory base.

3 Raise the heat to high, adding the remaining wine, the bay leaf, and the tomatoes, and bring to a boil.
C over the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until
the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the
roast sit in its juices for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour.)
4 Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the
sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and
adjust seasoning.
5 C ut the meat into thick slices (it will probably fall apart), and place on warm serving dishes. Spoon the
sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.
Serves 8.
Sim ply R ecipes http://www.sim plyrecipes.com
Bon appetit, Lydia

Food is so primal, so essential a part of our lives, often the mere sharing of recipes with
strangers turns them into good friends. That's why I love this community. ~Jasmine Heiler,
about recipezaar.com

__._,_.___

Recipes 2 Page 286


Quick Shrimp-and-Corn Soup
Monday, February 26, 2007
7:26 PM

Subject [Gourmet_Gourmand] Quick Shrimp-and-Corn Soup


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Monda y, February 26, 2007 7:22 PM

Quick Shrimp-and-Corn Soup


From

Cooking spray
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 cups fat-free milk
1 (15-ounce) can cream-style corn
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of
mushroom soup, undiluted
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 1/4 pounds medium shrimp, peeled and deveined
4 teaspoons sliced green onions

Heat a Dutch oven or large saucepan coated with cooking spray over
medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir
in cream cheese; reduce heat, and cook until cheese is melted. Add milk,
corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk
mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done.
Remove from heat. Sprinkle each serving with green onions.

Yield: 8 servings (serving size: 1 cup soup and 1/2 teaspoon green
onions)

Recipes 2 Page 287


onions)

CALORIES 228 (29% from fat); FAT 7.4g (sat 3.8g,mono 1.9g,poly 1.1g);
PROTEIN 18.8g; CHOLESTEROL 118mg; CALCIUM 176mg; SODIUM 663mg;
FIBER 1.5g; IRON 2.4mg; CARBOHYDRATE 20.8g

Cooking Light, APRIL 2000

This re cipe is subject to copyright protection and may not be reproduced without Cooking Light's

Bon appetit, Lydia

Food is so primal, so essential a part of our lives, often the mere sharing of recipes with
strangers turns them into good friends. That's why I love this community. ~Jasmine Heiler,
about recipezaar.com

__._,_.___

Recipes 2 Page 288


Grilled mango chutney
Tuesday, February 27, 2007
7:20 PM

Subject [Gourmet_Gourmand] Recipe: Grilled mango chutney


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, February 27, 2007 6:40 PM

Recipe: Grilled mango chutney


Dietitian's tip: Chutney is a relish of fruit simmered with vinegar and spices. Serve this
version at room temperature over chicken or rice or chill and spread over English
muffins.
SERVES 8
Ingredients
1 mango, peeled and pitted
1/4 cup sugar
1/4 cup chopped red onion
2 tablespoons cider vinegar
2 tablespoons finely chopped green bell pepper
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon chopped fresh rosemary

Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat
source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking
rack 4 to 6 inches from the heat source.
Arrange the mango on the grill rack or broiler pan. Grill or broil on medium heat, turning
often, until slightly browned and softened, about 2 to 3 minutes on each side.
Remove from the mango from the grill and let cool for a few minutes. Transfer the
mango to a cutting board and chop into small chunks.
Place the mango in a large saucepan. Add the sugar, onion, vinegar, bell pepper and
spices. Bring the mixture to a boil. Reduce heat to low and simmer, uncovered. Cook,
stirring occasionally, until the pepper and onion are soft, about 5 to 7 minutes. Remove
from heat and let cool to room temperature. Serve immediately or cover and refrigerate
for up to 1 week.
Nutritional Analysis
(per serving)
Serving size: 2 tablespoons
Calories 44 Cholesterol 0 mg
Protein trace Sodium 1 mg
Carbohydrate 11 g Fiber 1g
Total fat 0g Potassium 59 mg
Saturated fat 0g Calcium 4 mg
Monounsaturated fat 0g

Recipes 2 Page 289


Monounsaturated fat 0g

By Mayo Clinic Staff


Jan 1, 2005
© 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All
rights reserved. A single copy of these materials may be reprinted for noncommercial
personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "EmbodyHealth," "Reliable
tools for healthier lives," "Enhance your life," and the triple-shield Mayo Clinic logo are
trademarks of Mayo Foundation for Medical Education and Research.

Recipes 2 Page 290


Chicken Basque
Tuesday, February 27, 2007
7:25 PM

Chicken Basque
The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterran ean
but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot. My
interpretation of it also uses dried tomatoes preserved in oil to give it even more character. This recipe will provide a com plete
supper for four from the same pot – it needs nothing to accompany it!

Serves 4
Ingredients
1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
2 large red peppers
1 very large or 2 medium onions
2 oz (50 g) sun-dried tomatoes in oil
2-3 tablespoons extra virgin olive oil
2 large cloves garlic, chopped
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (made from the giblets) (click here for recipe)
6 fl oz (170 ml) dry white wine
1 level tablespoon tomato purée
½ level teaspoon hot paprika
1 level teaspoon chopped fresh herbs
2 oz (50 g) pitted black olives, halved
½ large orange, peeled and cut into wedges
salt and freshly milled black pepper
You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 9½ inches (24 cm) at the base; or,
failing that, any wide flameproof casserole of 8 pint (4½ litre) capacity.
Click here to buy Casserole Pans

Start by seasoning the chicken joints well with salt and pepper. Next, slice the red peppers in half and remove the seeds and
pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. Th e dried
tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.
Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and
brown them to a nutty golden colour on both sides. As they brown remove them to a plate lined with kitchen paper, using a
draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot,
add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5
minutes.
After that, add the garlic, chorizo and dried tomatoes and toss these around for a minute or two until the garlic is pale gol den
and the chorizo has taken on some colour. Next, stir in the rice and, when the grains have a good coating of oil, add the sto ck,
wine, tomato purée and paprika. As soon as everything has reached simmering point, turn the heat down to a gentle simmer.
Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the
liquid). Finally, sprinkle the herbs over the chicken pieces and scatter the olives and wedges of orange in among them.
Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes -1 hour or until the rice is cooked but
still retains a little bite. Alternatively cook in a pre -heated oven at gas mark 4, 350°F (180°C), for 1 hour.
This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken.

Pasted from <http://www.deliaonline.com/recipes/chicken-basque,1321,RC.html>

Chicken Basque

Recipes 2 Page 291


Recipes 2 Page 292
Rhubarb and Amaretti Crumble with Vanilla Bean Custard
Tuesday, February 27, 2007
7:27 PM

Rhubarb and Amaretti Crumble with Vanilla Bean Custard


– How to cheat
Yes, you can buy packets of crumble mix, which I suppose would be the obvious choice for a cheat, but please don’t. They
are full of undesirables like hydrogenated vegetable oil and not a hint of butter. The thing about this crumble is that you can
just fling all the ingredients into a processor and, at the push of a button, you have what must be the very best crumble
topping of all. I’m using rhubarb in this case because it’s at its best now, but you can in fact use this crumble with any fruit
you care to choose. Also – because crumble and custard are made for each other – another good cheats’ wheeze is to
scrape the seeds out of a vanilla pod into a tub of Tesco Finest fresh custard. It’s funny how that extra shot of fragrant
vanilla just makes it taste homemade!

Serves 4
Ingredients
1 lb (450 g) rhubarb
11/2 tablespoons demerara sugar
1½ tablespoons demerara sugar
1 level teaspoon ground ginger
For the crumble:
1½ oz (40 g) chilled butter, cut into small dice
3 oz (75 g) self-raising flour
2 oz (50 g) demerara sugar
2 oz (50 g) whole almonds, skin on
4 Amaretti Virginia biscuits
To serve:
1 x 500 g tub Tesco Finest fresh custard
1 vanilla pod
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a 7½ inch/19 cm square baking dish, such as Apilco.

All you do with the rhubarb is wash it, then cut it into 1 inch (2.5 cm) chunks and arrange these in a baking dish (we used a
7½ inch/19 cm square Apilco dish). Then just sprinkle the sugar and ginger on top.
Now for the crumble: all you do is place the butter, flour and sugar in the processor and give it a whiz until it resembles
crumbs. Next add the almonds and amaretti biscuits and process again – not too fast – until they are fairly finely chopped
but with a few chunky bits.
Now simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish and, using the
flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be.
Bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping
golden brown and crisp. Meanwhile empty the custard into a serving jug, split the vanilla pod lengthways and, using a
teaspoon, scrape the seeds into the custard, then keep it chilled in the fridge.
Serve the crumble warm from the oven with the chilled custard and just sit back and wait for all the ‘wows’ and ‘yums’.
Hero ingredients:
• Amaretti Virginia biscuits
• Tesco Finest Custard
This recipe first appeared in You magazine.

Pasted from <http://www.deliaonline.com/recipes/rhubarb-and-amaretti-crumble-with-vanilla-bean-custard,1576,RC.html>

Recipes 2 Page 293


Coffee and Hazelnut Macaroons
Tuesday, February 27, 2007
7:31 PM

Coffee and Hazelnut Macaroons


These crunchy little hazelnut biscuits go very well with Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce.
Alternatively, if you leave out the coffee, they're excellent for serving with ice creams or jellies. You can also make very tiny
biscuits and serve them in cases as petits fours to go with coffee. They also freeze well, so it's useful to have a little st ock of them
to serve with ice cream.

Makes approximately 30
Ingredients
2 level tablespoons powdered instant coffee
4 oz (110 g) hazelnuts, skinned
8 oz (225 g) caster sugar
2 heaped teaspoons ground rice
2 large egg whites
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need 2 baking sheets and some edible rice paper.

First the nuts need to be ground to a coarse meal consistency: this can be done in a food processor using the 'pulse' action – but
do be careful because one pulse too many and they become very oily. Alternatively you can use a small -handled nut grinder.
Put the ground nuts in a mixing bowl together with the sugar and ground rice, and mix them well together. Then stir in the
unbeaten egg whites and the coffee powder and continue to mix to a stiffish paste. Now line two baking sheets with the rice
paper and put teaspoonfuls of the biscuit mixture on them, leaving room in between them for expansion during the cooking.
Bake in the oven for 30-35 minutes or until they are crisp on top. Leave to cool completely before lifting the biscuits from the
baking sheet, and store in an airtight tin until needed.
This recipe is taken from Delia Smith’s Christmas.

Pasted from <http://www.deliaonline.com/recipes/coffee-and-hazelnut-macaroons,923,RC.html>

Recipes 2 Page 294


Pumpkin Soup with Toasted Sweetcorn
Tuesday, February 27, 2007
7:33 PM

Pumpkin Soup with Toasted Sweetcorn


This is a very fine combination: the soft, velvety texture of the pumpkin makes the soup deliciously creamy and the toasted
sweetcorn provides contrasting flavour and some crunch.

Serves 6
Ingredients
1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1 inch (2.5 cm) dice
1 lb 4 oz (570 g) sweetcorn (off the cob weight, from 5-6 cobs)
1 oz (25 g) butter
1 medium onion, peeled and finely chopped
10 fl oz (275 ml) whole milk
1¼ pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder
1 teaspoon melted butter, for the sweetcorn
salt and freshly milled black pepper
You will also need a lidded saucepan with a capacity of 3 pints (1.75 litres).
Click here for Swiss Vegetable Bouillon

Begin by melting the butter in the saucepan, then add the onion and soften it for about 8 minutes. After that add the
chopped pumpkin (or butternut squash), along with half the sweetcorn, then give everything a good stir and season with
salt and pepper. Put the lid on and, keeping the heat low, allow the vegetables to sweat gently and release their juices – this
should take about 10 minutes. Next, pour in the milk and stock and simmer gently for about 20 minutes. Put the lid on for
this but leave a little gap (so it's not quite on) because, with the presence of the milk, it could boil over. Keep a close e ye on
it anyway.
While that's happening, pre-heat the grill to its highest setting for 10 minutes. Mix the rest of the sweetcorn with the melted
butter, spread it out on a baking tray, season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm)
from the heat – it will take about 8 minutes to become nicely toasted and golden, but remember to move the sweetcorn
around on the baking tray halfway through.
When the soup is ready, pour it into a food processor or blender and blend it to a purée, leaving a little bit of texture – it
doesn't need to be absolutely smooth. You will probably need to do this in 2 batches. Serve the soup in warm bowls with the
toasted sweetcorn sprinkled over.
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.

Pasted from <http://www.deliaonline.com/recipes/pumpkin-soup-with-toasted-sweetcorn,1361,RC.html>

Recipes 2 Page 295


French Onion Soup
Tuesday, February 27, 2007
7:34 PM

French Onion Soup


There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn
mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of
crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!

Serves 6
Ingredients
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (click here for recipe)
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a large heavy-based saucepan or flameproof casserole of 6 pint (3.5 litres) capacity.

First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using
your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each
one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onio ns,
garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6
minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes , by
which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As so on as
it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently,
without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for
seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven
and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the
top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden
brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!
This recipe is taken from Delia Smith's Winter Collection and The Delia Collection: Soup.

Pasted from <http://www.deliaonline.com/recipes/french-onion-soup,1308,RC.html>

Recipes 2 Page 296


Leek, Onion and Potato Soup from Delia Online
Tuesday, February 27, 2007
7:35 PM

Leek, Onion and Potato Soup


– New recipe/How to Cheat
This is my most favourite soup in the world and now we can buy extremely good mashed potato frozen
it means we can be a little bit more spontaneous about the whole process of soup making. Potato ready-
mashed with stock added makes an excellent backdrop to other ingredients, spinach for instance or
watercress, but as I said leeks are my top of the pops in soups. Yes I know we cheats can all easily buy
ready-made soup from supermarkets but, why oh why do they never get it quite right? Probably has
something to do with a very boring subject called shelf life!

Serves 4
Ingredients
4 large leeks
1 medium onion, chopped small
175 g (7 discs) McCain frozen Simply Mash
1 oz (25 g) butter
11/2 pints (850 ml) stock, made up from Marigold Swiss vegetable bouillon powder
10 fl oz (275 ml) milk
salt and freshly milled black pepper
To serve:
1 tablespoon crème fraiche or double cream
11/2 tablespoons snipped fresh chives or chopped fresh parsley

To prepare leeks, first take off the tough outer leaves and trim off most of the very green part. Now,
using a sharp knife, place the leek on a flat surface and make an incision vertically about halfway down
(because of the intricate layers, there can be dust and grit trapped in-between, usually in the upper
part). Now turn on the cold tap and fan out the layers of leek to rinse them through and rid them of any
hidden dirt. Then slice them in one inch slices.
Now in a large, thick-based saucepan, gently melt the butter, then add the leeks and onions, stirring
them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper,
then cover and let the vegetables sweat over a very low heat for about 15 minutes.
After that, add the stock, milk and the frozen mashed potatoes. Stir well and when it reaches a gentle
simmer, cover and cook gently for a further 10 minutes or until the vegetables are soft and the mash has
thoroughly defrosted – don’t have the heat too high as the milk can boil over. Now put the whole lot
into a blender – leave it to cool a little first – and blend to a purée. If you have to blend the soup in
batches, make sure you have a bowl to hand to put the first batch into.
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Before serving
sprinkle with freshly snipped chives or parsley and add a swirl of crème fraiche.
This recipe first appeared in You magazine.

Ins erted from <http://www.deliaonline.com/recipes/leek-onion-and-potato-soup,1810,RC.html>

Recipes 2 Page 297


Carrot and Coriander Soup from Delia Online
Tuesday, February 27, 2007
7:36 PM

Carrot and Coriander Soup


– New recipe
This is a lovely soup to make with spring carrots that are not quite as sweet as those in
the summer. Coriander is said to have the flavour of roasted orange peel, which makes
the two perfect partners. Serve the soup with plenty of warm crusty bread.

Serves 6
Ingredients
2 lb (900 g) carrots, peeled and chopped
1 tablespoon coriander seeds
1 oz (25 g) butter
1 small clove garlic, crushed
2 pints (1.2 litres) chicken or vegetable stock
3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish
3 tablespoons crème fraîche
salt and freshly ground black pepper

Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and
tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the
pan. Now tip them into a pestle and mortar and crush them coarsely.
Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-
quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed
seeds, then cover the pan and let the vegetables cook over a gentle heat until they are
beginning to soften – about 10 minutes.
Next, add the stock and season with salt and pepper and bring everything up to the boil. Then
reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the
vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in
batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan
and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the
soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with
a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of
fresh coriander.
This recipe first appeared in The Delia Collection: Soup.

Recipes 2 Page 298


BEEF AND BROCCOLI STIR-FRY
Tuesday, February 27, 2007
8:46 PM

Subject [Gourmet_Gourmand] BEEF AND BROCCOLI STIR-FRY


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, February 27, 2007 8:15 PM

Beef and Broccoli Stir-Fry

Serves 4; Prep time: 35 minutes; Total time: 35 minutes


Chinese noodles, available in the Asian section of most supermarkets, are a delicious
accompaniment. You can also serve the stir-fry over white or brown rice.

3 tablespoons soy sauce

3 tablespoons apple juice

1 tablespoon cider vinegar

1 tablespoon sugar

3 garlic cloves, minced

Ground pepper

1 1/4 pounds flank steak, cut diagonally across the grain into 1/2 -inch-
by-3-inch strips

1 tablespoon plus 1 teaspoon canola oil

1 tablespoon cornstarch

1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds,
florets separated into bite-size pieces

C oarse salt

1. In a large, shallow bowl, mix soy sauce, apple juice, vinegar,


sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let
marinate 15 minutes. Transfer meat to a plate; reserve marinade.

2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat.


In two batches, cook meat until lightly browned, turning once, about
2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir
up browned bits with a wooden spoon. Pour into marinade; whisk in
cornstarch.

3. In same skillet, fry broccoli in remaining teaspoon oil over high


heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup
water; cook until broccoli is tender, 6 to 8 minutes.

4. Stir marinade, add to pan, and bring to a boil. Cook, stirring,


until thickened, 30 seconds. Return meat to pan; toss to coat.
Season with salt and pepper. Serve immediately.

P er s erving: 319
calories; 15.3 grams fat; 32.1 grams protein; 14.3
grams carbohydrates; 3.5 grams fiber.

N ote: Tomake it easier to slice the steak very thinly, place it in the
freezer for 20 to 30 minutes, wrapped well in plastic.

Recipes 2 Page 299


PEANUT BUTTER CREME BRULEE
Wednesday, February 28, 2007
9:58 PM

Subject [Gourmet_Gourmand] PEANUT BUTTER CREME BRULEE


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, February 28, 2007 9:46 PM

PEANUT BUTTER CREME BRULEE

1 1/3 cups whole milk


1 1/3 cups whipping cream
6 tablespoons plus 6 teaspoons sugar
3 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
8 large egg yolks

Preheat oven to 300°F. Stir milk, whipping cream, and 6 tablespoons sugar in medium saucepan
over medium-high heat just until sugar dissolves, removing from heat when bubbles begin to
form around edges. Place peanut butter in large heat-resistant bowl. Add 1 cup hot milk mixture
to peanut butter and whisk until smooth; return peanut-butter- milk mixture to pan and whisk to
blend. Whisk egg yolks in same large bowl. Gradually whisk hot peanut-butter- milk mixture into
yolks; return to same saucepan. Stir mixture over medium heat until custard thickens enough to
leave path when finger is drawn across, about 4 minutes. Strain custard into large measuring cup.
Divide custard among six 3/4-cup ramekins or custard cups.

Place ramekins in large roasting pan. Add enough hot water to pan to reach halfway up sides of
ramekins.

Bake custards until sides are set and centers jiggle only slightly when dishes are nudged, about
40 minutes. Cool slightly. Remove ramekins from water bath and refrigerate uncovered until
cold, about 4 hours. DO AHEAD Custards can be made 1 day ahead. Cover and keep
refrigerated.

Sprinkle each custard with 1 teaspoon sugar. Using kitchen torch, melt sugar until deep amber
color or, alternatively, place custards under broiler until sugar melts and turns deep amber.
Refrigerate custards until sugar hardens, about 15 minutes. DO AHEAD Can be made 1 hour
ahead. Keep refrigerated.

Makes 6 servings.

Bon Appétit
March 2007
Acadiana Restaurant
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 300


MEYER LEMON SOUFFLE
Wednesday, February 28, 2007
9:58 PM

Subject [Gourmet_Gourmand] MEYER LEMON SOUFFLE


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, February 28, 2007 9:46 PM

MEYER LEMON SOUFFLE

Meyer lemons are so special — more naturally sweet and floral than regular lemons — and we
think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to
the dining room is like walking a tightrope; you find yourself mumbling, "Don't fall, don't fall."
Which is exactly what makes this the perfect dessert to serve in the kitchen — just bake it and
get it on the table immediately for everyone to dig in.

1 cup whole milk


4 large eggs, separated, plus 2 additional large egg whites
1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
1/2 teaspoon pure vanilla extract
2 tablespoons cornstarch
1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
1/3 cup fresh Meyer lemon or other lemon juice
1/2 teaspoon salt
1/2 teaspoon cream of tartar

Special equipment: a 7-inch soufflé dish (6-cup capacity; 3 inches deep); a 7-inch round plus a
32- by 8-inch strip of parchment paper or wax paper

Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.

Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed
until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until
incorporated. Add hot milk in a slow stream, mixing until smooth.

Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and
simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to
a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper
and cool to room temperature, about 1 hour.

Put oven rack in lower third of oven and preheat oven to 375°F.

Butter soufflé dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.

Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until
foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff
peaks.

Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but
thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside
of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends
together.

Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé
mmediately.

Recipes 2 Page 301


mmediately.

Cooks' note: Lemon custard, without egg whites, can be made 1 day ahead and chilled, covered
directly with parchment or wax paper.

Makes 8 servings.

Gourmet
Menus
February 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 302


CHESTNUT ICE CREAM
Wednesday, February 28, 2007
9:59 PM

Subject [Gourmet_Gourmand] CHESTNUT ICE CREAM


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, February 28, 2007 9:43 PM

CHESTNUT ICE CREAM


This ice cream doesn't hit you over the head with the flavor of chestnuts. Mellow and creamy, it's
great on its own — though when we're not having it with the Tarte Tatin, we like to serve it with
a delicate butter cookie.

1/2 vanilla bean


2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
3 tablespoons canned unsweetened chestnut purée (1 1/2 oz)
4 large egg yolks

Special equipment: an instant-read thermometer; an ice cream maker

Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart
heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking
until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let
stand 15 minutes.

Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream,
whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat,
stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and
registers 170°F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl,
discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice
and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.

Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight
container and put in freezer to harden, about 3 hours.

Cooks' note: Ice cream can be made 3 days ahead.

Makes about 1 quart.


Gourmet
February 2007
Adapted from Charlie Palmer

Recipes 2 Page 303


CHOCOLATE PIZZA
Wednesday, February 28, 2007
9:59 PM

Subject [Gourmet_Gourmand] CHOCOLATE PIZZA


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, February 28, 2007 9:42 PM

CHOCOLATE PIZZA

For the true pizza lover: a dessert version.

Pizza dough
2 teaspoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly
floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over
dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and
white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped
hazelnuts over, cut into wedges, and serve.

Makes 6 servings.

Bon Appétit
March 2007
Giada De Laurentiis
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 304


A Smokin' Baba Ghanouj
Wednesday, February 28, 2007
10:22 PM

A Smokin' Baba Ghanouj


In her cookbook, "A Well-Seasoned Appetite," food writer Molly O'Neill poignantly describes this time of year as "summer's last
stand." In her introductory notes to a chapter entitled "Almost Autumn," O'Neill writes: "Summer's end seems to ask for deep,
huskier flavors, the kinds born of roasting, simmering and baking. Romancing summer and reveling in the new gives way to a
relationship. It's time to tend."

Chinese eggplant is great on the grill. (Kim O'Donnel)


In my own kitchen, I see this shift, looking at the new (apples and pears) but also finding ways to bridge the romance of summer
with the "impulse to insulate against cooler winds."
This week, as I pay my respects to summer's end, I am giving eggplant one last dance. And like O'Neill, I look for more intense
flavors that stand up to earlier sunsets and transitional breezes.
For these reasons, I turn to the smoky notes of baba ghanouj, an eggplant puree of Middle Eastern origins. Roasted for about an
hour, the flesh practically melts and feels like a hushed whisper on the tongue.
A few tablespoons of tahini paste, made from ground sesame seeds, brings a layer of nutty richness to the mix. The juice of a lemon
brings the puree out of a lazy languor, with tart brightness that keeps the equation balanced.
At this time of year, eggplants of all shapes and sizes emerge for their last hurrah. Although all are worth exploration, the most baba
ghanouj-friendly are of the larger, dark purple varieties - either "globe" or "Italian" - which have a higher flesh-skin ratio.
Share your favorite way to savor the last bit of eggplant (or baba ghanouj variation) in the comments area below.
Baba Ghanouj
Adapted from "Lebanese Cuisine" by Madelain Farah
Ingredients:
1 large eggplant (Western, "globe" variety or Italian works here)
Olive oil to taste
1-2 cloves garlic, chopped
1/2 teaspoon salt, plus more to taste
3-4 tablespoons tahini paste
1/4cup water
1/4-1/2 cup lemon juice, to taste
optional garnish: chopped parsley, pomegranate seeds
Method:
Preheat oven to 375 degrees. Slice eggplant in half, lengthwise, and place on a baking sheet. Roast until flesh is extremely tender
and thoroughly cooked, about 1 hour. Brush olive oil on top of eggplant halves if flesh appears to drying out. Remove from oven
and allow to cool slightly. Drain off any resulting liquid.
With a teaspoon, scoop out flesh and place into the bowl of a food processor. Add garlic and salt, and puree gradually, using pulse
setting. Add tahini and pulse. Finally add water and lemon juice, and pulse-puree. Taste for salt and tartness, and adjust accordingly.
By Kim ODonnel | Septem ber 20, 2006; 12:05 PM ET | Category: Seasonal

Pasted from <http://blog.washingtonpost.com/mighty-appetite/2006/09/a_smokin_baba_ghanouj.html>

Recipes 2 Page 305


Coconut Cake Diary, Part 2
Wednesday, February 28, 2007
10:25 PM

Coconut Cake Diary, Part 2


Friday, 12:15 p.m.: The cake is completely cooled, which is key to successful icing application. In a makeshift double boiler, I heat
egg whites, sugar, water and vanilla, until the mixture is 140 degrees and the sugar is dissolved. With an electric mixer, I beat the
warm mixture until it transforms into a fluffy meringue, holding soft peaks. I spread a light layer of the white stuff on top of the
cooled cake to create an adhesive, and then I mix in 1 cup of shredded coconut, which seems to be ineffective. I learn just a few
minutes later that sprinkling the coconut on top of the finished cake has a more dramatic effect. The result is stunning, like newly
fallen snow.

At last, chocolate coconut uni-layer success. (Kim O'Donnel)


I cut into my creation and the color contrast -- dark choc against snowy coconut -- is just as I had envisioned. The cake is as tender as
I remember in the two-layer version, and the earthy chocolate loves the fatty tropical fruit. I miss the two layers not even a bit.
Very Good Chocolate Cake
Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock
Ingredients
2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup hot (not boiling) water
4 ounces unsweetened chocolate, finely chopped
2 eggs, at room temperature
1/2 cup vegetable oil or applesauce
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Tools: 9 or 10-inch springform pan or 2 nine-inch round cake pans
Method
Preheat oven to 325. Butter, flour and line springform pan with parchment paper.
• Sift together sugar, flour, salt and baking soda in a bowl. In another bowl, pour hot water over chocolate, allowing it to melt
completely. In a third bowl, whisk eggs and oil (or applesauce), then add sour cream, vanilla and chocolate mixture. Fold wet
mixture into dry, by thirds, incorporating after each addition. Divide batter evenly between the cake pans.
• Bake about 55 minutes, until a cake tester inserted in center comes out clean. Transfer cake to rack and allow to rest for five
minutes loosening the ring. To unmold, run a flat-edged knife between cake and sides of pan. Grab edge of parchment paper and
carefully pull off bottom pan. Allow cake to completely cool before peeling off parchment and frosting.
Fluffy White Icing w/ Shredded Coconut
Adapted from "Perfect Light Desserts" by Nick Malgieri and David Joachim
Ingredients
2 egg whites
pinch salt
1 ½ cups granulated sugar
1/3 cup water
2 teaspoons vanilla extract
1 cup shredded coconut
Method
Half fill a medium saucepan with water and bring it to a boil over medium heat. Regulate heat so that wate simmers gently but isn't
boiling violently. Combine all icing ingredients in a heatproof bowl and whisk by hand just to mix. Place bowl over saucepan and
whisk gently until egg whites are hot (140 degrees on an instant read thermometer) and the sugar is dissolved. Remove from heat and
beat the mixture with an electric mixer, on medium speed, until icing is cooled and increased in volume. It will turn into a
marshamallowy fluff, almost meringue like.
With a flat knife, spread icing on top, starting from the center, working to the eges and sides. When you have sufficient coverage,
sprinkle coconut all over the cake, pressing it into the sides.
By Kim ODonnel | January 26, 2007; 5:13 PM ET | Category: Desserts

Pasted from <http://blog.washingtonpost.com/mighty-appetite/2007/01/coconut_cake_diary_part_2.html>

Recipes 2 Page 306


Jelly (Doughnuts) in My Belly
Wednesday, February 28, 2007
10:28 PM

Jelly (Doughnuts) in My Belly


Hanukkah, the Jewish Festival of Lights, which is well underway, continues through Saturday, Dec. 23. A commemoration of the
Maccabees' victory over the Syrians back in 165 B.C., Hanukkah also honors the miracle of the oil that burned for eight days in
the temple that the Maccabean priests had reclaimed.

Come fry w ith me. (Kim O'Donnel)


For cooks, this means carte blanche for fried food. As Nigella Lawson writes in her book, "Feast": "The one important thing you
need to know [about Hanukkah] is that it provides a divine ordination to eat deep-fried foods."
To be fair, I'd venture to say that hightailing it to the nearest drive-thru window for an order of fries would not be in keeping with
the spirit of Hanukkah (not to mention the trans fat factor).
But done at home, a little bit of fried tenderness every once in a while sounds positively festive and scrumptious. Yesterday
morning, I was up to my elbows in doughnut dough and granulated sugar, making a batch of sufganiyot, aka jelly doughnuts.
For a moment, scratch the notion of a Dunkin' variety pastry and think fritters instead. Cute little fried pastries, akin to a beignet,
with a smidge of jam, rolled in sugar. Ooh baby. Generally, I am not a compulsive eater, but yesterday the floodgates opened. I
couldn't get enough of these things!
What's nice about the recipe below is that you can make it in stages. Sunday night just before bed, I made the dough and allowed
it to rise overnight in the fridge. While still in my pajamas yesterday morning, I heated up the oil and rolled out the dough, which
is tender and fairly forgiving.
A few notes:
It's really key to heat the oil to 375 degrees and maintaining the temperature. Don't eyeball it; get a thermometer.
Getting the jelly inside doesn't have to be complicated. After the doughnuts have been fried and drained, make a small slit on one
side with a paring knife. Use a pastry bag with an "800" series tip or a flavor injector (maybe even a baster) and fill with about 1
teaspoon of your favorite seedless jam (I used plum) and fill the slit with the jammy filling.
Although they are best when still warm, the doughnuts were still doing the job later in the afternoon, and I must say, I have never
had such a good day-old doughnut as I did this morning.
Go on, try it for kicks, just once. And if you've got tried-and-true doughnut tricks to share, do so in the comments area below. For
a slew of fried pastry variations, check out "The World of Jewish Desserts" by Gil Marks, who dedicates an entire chapter to the
subject.
Talk to me for the last time this year, in my grand finale chat of 2006, today at noon.
Jelly Doughnuts
With help from "Joan Nathan's Jewish Holiday Cookbook" and "The World of Jewish Desserts" by Gil Marks
Ingredients
2 tablespoons active dry yeast (or 2 envelopes)
4 tablespoons granulated sugar, plus sugar for rolling
¾ cup water or milk, warmed to 105-110 degrees
2 ½ cups all-purpose flour
2 egg yolks
pinch salt
1 teaspoon cinnamon
1 1 /2 tablespoons unsalted butter (Margarine for Kosher; I may also try soy shortening here)
About 1 quart vegetable oil
About ½ cup seedless jam - plum, apicot, raspberry, blueberry
Method
Sprinkle yeast and 2 tablespoons of the sugar over the warmed water or milk and with a fork, mix to dissolve. Allow to get
foamy, at least five minutes.
In a large mixing bowl, make a well in the center with flour. Add yeast mixture, yolks, salt, cinnamon, butter and remaining 2
tablespoons sugar. With hands, mix to combine and turn out onto lightly floured work susrface. Knead about 5 minutes, ensuring
that butter is integrated, and dough is elastic. Alternatively, use a food processor with dough blade, about 2 minutes.
Put dough in a greased bowl, cover with plastic and place in refrigerator, allowing it to rise overnight.
Dust work surface with flour. Remove dough from refrigerator and allow to warm up slightly. With hands, press dough and rotate
in circular fashion, until you arrive at 1/8 inch thickness. Using a 2-inch cookie cutter, cut out circles. Cover with a cloth towel
and allow dough circles to rise for an additional 15 minutes.
Meanwhile, pour oil into a heavy-bottomed pot and heat until very hot, about 375 degrees.
With your hand, form dough circles into balls. Gently drop dough into oil, 4 or 5 at a time, using a slotted spoon. When golden
brown, turn dough on other side. Doughnuts will cook in under five minutes. Drain on paper towels.
With a paring knife, make a slit on the side of each doughnut. Using a pastry bag fitted with a "800 series" tip, add a teaspoon of
jam at a time, and fill slit with jam. Roll doughnut into a bowl of granulated sugar.
Pasted from <http://blog.washingtonpost.com/mighty-appetite/2006/12/jelly_doughnuts_in_my_belly.html>

Recipes 2 Page 307


Tasty Breakfast Recipes to Start Your Morning Right
Thursday, March 01, 2007
9:04 PM

Subject Tasty Breakfast Recipes to Start Your Morning Right


From Ma rtha Stewart Livi ng Newsletter
To BEAUTY01CA@GMAIL.COM
Sent Thurs day, Ma rch 01, 2007 7:40 PM

ISSUE 137—March 1, 2007

These classic dishes all have a special place on the breakfast table. Our helpful hints and favorite recipes will ensure big smiles every morning.

Classic French Toast


Pancakes 101
Waffles We Love
Eggs Six Ways
Making the Perfect Omelet
Blueberry Muffins

More Breakfast Essentials:


The Perfect Cup of Coffee
Bacon Glossary and Recipes
Maple Butter Topping
Perfect Pancakes

Perfect French Toast

A Good Thing Is About to Get Better


Very soon, we will be unveiling a brand -new marthastewart.com, with even more of the recipes, videos, and crafts you love. Until then, search our site for 15 years of our great
ideas.

* D on’t mis s your email from M artha Stewart L iving.

Recipes 2 Page 308


BACON
Thursday, March 01, 2007
9:06 PM

Subject [Bulk] [Gourmet_Gourmand] BACON


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 9:04 PM

Bacon

Bacon lends its salty, satisfying flavor to many dishes, such as baked beans, chowders, porridges, vegetables, puddings, pies , and of course, the classic American breakfast. It’s
not difficult to prepare : Just brown it for a few minutes in a heavy skillet over medium heat. The hard part is choosing from the wide variety of bac on available and deciding what
dish to prepare it with. Thick-sliced bacon, along with its melted fat, provides not only flavor but also the hot dressing to wilt greens in a spinach salad . The subtler flavor of
C anadian bacon is essential to the brunch classic Eggs Benedict . And a small amount of pancetta is all it takes to flavor a plate of Spaghetti Carbonara. Whatever bacon you choose,
look for strips in which the fat is firm and white and the lean meat is firm and deep pink.

GLOSSA RY
Pancetta
Pancetta is traditional Italian bacon that has been cured with salt, peppercorns, and cloves, but not smoked. It usually come s in a roll—similar to a sausage—and is sliced to order.

Irish Bacon
Made from lean meat from the eye of the pork loin, smoke -cured Irish bacon resembles a miniature boneless loin roast. It can be cut or sliced any way you like.

Canadian Bacon
Like Irish bacon, Canadian bacon comes from the pork loin and has less fat and fewer calories than American -style bacon. It is often called ―back bacon‖ because the meat comes
from the back of the pig.

A merican-Style Bacon
American-style bacon, such as Virginia bacon, is taken from the pig’s belly. It is salt cured and smoked, then the rind is removed bef ore slicing.

Slab Bacon
Slab bacon is a single, large piece of rind -on bacon. When smoked over corncobs, it acquires a particularly rich flavor.

Peppered Bacon
Peppered bacon is just what its name implies—bacon that has been coated with coarsely ground black pepper.

A pple Wood–Smoked Bacon


C ured in the smoke from smoldering apple wood, apple-smoked bacon has a delicate, sweet undertone.

SPECIA L THA NKS

Nodine’s Smokehouse
Torrington, CT 06790
800-222-2059 or 860-489-3213

Daniele Prosciutto
800-451-2535

Irish Food Imports


508-583-2213

Recipes 2 Page 309


EGGS: SIX COOKING METHODS
Thursday, March 01, 2007
9:07 PM

Subject [Bulk] [Gourmet_Gourmand] EGGS: SIX COOKING METHODS


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, March 01, 2007 9:03 PM

Eggs: Six Cooking Methods

Boiled Eggs
Despite the name, boiled eggs should not be boiled throughout the cooking process —a method that yields a rubbery result—but instead should be
brought to a boil and then removed from the heat.

Instructions:
Place eggs in a single layer in a saucepan, and cover with 1 inch of cold water. Bring to a boil, cover, and immediately remo ve from heat. Let stand
approximately 1 1/2 to 2 minutes for soft-boiled, 2 to 2 1/2 minutes for medium -boiled, and 12 to 13 minutes for hard-boiled. Remove eggs from
water.

Soft- and medium-boiled eggs should be served immediately in egg cups —perfect for cracking and scooping the egg right from the shell.

Hard-boiled eggs should be removed from the pot and plunged into a bowl of ice water. This prevents the yolk from discoloring due to overcooking
and facilitates peeling. Let stand for 2 minutes, then crack by gently pressing the egg against a hard surface. Peel under co ld running water. Serve.

Recipes:
Deviled Eggs
Egg Salad Sandwich
Hard-Boiled Egg Sandwich
Spinach, Egg, and Bacon Salad
C urried Potato Salad

Scrambled Eggs
The key to fluffy scrambled eggs is to beat the eggs briskly for at least 15 seconds before cooking, incorporating air to pro duce large, puffy curds.

Instructions:
In a medium bowl, beat eggs (2 per serving) vigorously for at least 15 seconds. In a medium nonstick skillet over medium -high heat, melt 2
teaspoons butter. When the butter is melted and foamy, add eggs. Reduce heat to medium, and using a spatula or flat wooden sp oon, push the
cooked eggs toward the center while tilting the pan to distribute the runny parts. When the eggs are almost set, scramble the m gently, turning them
over a few times. Serve immediately.

Fried Eggs
Break the eggs into a bowl before sliding into the skillet to prevent the yolks from breaking. When a fresh egg is added to a hot skillet, the thick
white of the albumen clings to the yolks. To ensure that the egg white is set throughout, gently break the sac with the tip o f a spatula to distribute
the white evenly.

Instructions:
Heat a medium nonstick skillet over high heat. Break eggs (2 per serving) into a small bowl. When butter is melted, carefully slide eggs into pan,
holding the bowl as close to the pan as possible to prevent breaking yolks. Reduce heat to medium, and gently poke egg -white sac to release
whites, tilting the pan to distribute them. Cook until whites are set, about 1 minute. (For eggs over easy: After whites are set, carefully turn eggs
over with a spatula. Cook 30 seconds on other side). Serve immediately.

Recipe:
Fried Eggs with Prosciutto and Asparagus

Coddled Eggs
C oddling is a gentle steaming method that produces a tender egg. The eggs are cooked in individual ceramic or glass coddling cups with lids.

Recipe:
C oddled Eggs

Poached Eggs
Always use the freshest eggs you can find for poaching: The thick albumen will hold its shape better around the yolk than old er eggs. Add vinegar to
the poaching water to help the eggs coagulate faster by preventing the whites from spreading out.

Instructions:
Bring a large, wide saucepan of water and 1 tablespoon of vinegar (any flavor) to a boil. Break one egg at a time into a smal l heatproof bowl, about
the size of one egg. Reduce heat so that the water is just simmering. Slightly immerse the bowl in the water, and gently slid e in the egg. After all
eggs are added, cover pot, turn off heat, and let stand 2 to 3 minutes. Using a slotted spoon, remove eggs in the order they were added and set
spoon briefly on a kitchen towel to drain. Trim ragged edges with a knife or scissors, if desired, and serve immediately.

Planning Ahead:
If cooking for a crowd, poached eggs can be made ahead of time: C hill in an ice -water bath, transfer to a covered container, and refrigerate for up
to 24 hours. Reheat them by immersing in simmering water for 1 minute.

Recipes:
Eggs Benedict
Poached Egg and Toast Salad

Bacon and Eggs


Bacon and eggs are an undeniable pair. The salty crispness of a strip of fried bacon is the perfect complement to the silky, creamy texture of eggs.
Don’t forget one when cooking the other. For an unforgettable breakfast, try our brown sugar–glazed bacon with any of these egg preparations.

Recipes 2 Page 310


Recipes 2 Page 311
Potatoes Rosti
Thursday, March 01, 2007
9:08 PM

Subject [Gourmet_Gourmand] Potatoes Rosti


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 9:02 PM

Rosti is a very crispy, fried potato cake, the national dish of


Switzerland. It can be served in a variety of ways, plain is great
too but I prefer it with sour cream. Traditionally it is served as
an appetizer but it can be the potato event in any big meal. You can
also top it with grated cheese, or poached egg, etc. I like it with
a big fat sausage on a brunch or dinner.

2 lbs potatoes (Yukon gold works well)


1 small onion
3/4 tsp salt
1/2 tsp fine black pepper or to taste
3 Tbspns butter

Boil potatoes till firm but not quite cooked, maybe 5 minutes less
than for ready to mash. Drain very well and let them cool
completely. Using a cheese grater, grate the potatoes to a coarse
grate, and also grate the onion. Mix with salt and pepper and toss
well together.

In a large cast iron or heavy non stick pan, melt 2 Tblspns butter.
Add the mixture and press it down firmly into place. Now, on medium
heat, let it cook for about 10 minutes, don't try to lift it or move
it at all. (Just trust me.) No lid! Then, after 10 mins, slide a
large plate in on top of the potatoes and, using good oven mitts,
invert the whole thing so your potato cake is lying brown side up on
the plate. (Beautiful thing, ain't it?) Now put the pan back on the
burner and add the other Tbslpn of butter, allow to melt well. Slide
the rosti back into the pan, brown side up, carefully, so the
unbrowned side goes to the bottom to cook. Leave it 6 mintues. Then
top it with cheese, if used, and allow it to melt. Cut it in the pan
into quarters and serve with sour cream or applesauce.

This flipping took a bit of practice when I first learned the


technique on omelettes etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Visit my Website!
www.CanadianSpiceMarket.com

Recipes 2 Page 312


CINNAMON SUGAR WAFFLES
Thursday, March 01, 2007
9:09 PM

Subject [Bulk] [Gourmet_Gourmand] CINNAMON SUGAR WAFFLES


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 9:01 PM

Cinnamon Sugar Waffles

Serves 4 to 6
The cinnamon sugar bakes into a sweet, crunchy topping when the lid of the waffle iron
is closed.

1/4 cup sugar

2 teaspoons ground cinnamon

Buttermilk Waffle batter

1. In a small bowl, combine sugar and cinnamon; set aside.

2. Make batter, following steps 1 through 3 in the buttermilk


waffles recipe.

3. Ladle 1/3 cup batter onto each square of the waffle grid;
spread almost to the edges. Sprinkle with 1 to 2 teaspoons
cinnamon sugar.

4. C lose lid; bake 3 to 5 minutes, until no steam emerges from


waffle iron. Transfer to a baking sheet; place in an oven set to
low heat, about 200°, while using remaining batter. Serve
warm.

P hotograph by: Anna Williams

Recipes 2 Page 313


BANANA NUT BUTTERMILK WAFFLES
Thursday, March 01, 2007
9:10 PM

Subject [Gourmet_Gourmand] BANANA NUT BUTTERMILK WAFFLES


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 9:00 PM

Banana Nut Buttermilk Waffles

Serves 4 to 6

2 cups all-purpose flour

1/2 cup packed light-brown sugar

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 large eggs, separated

2 cups nonfat buttermilk

8 tablespoons (1 stick) unsalted


butter, melted

1 teaspoon pure vanilla extract

3 very ripe bananas(about 1 1/4


pounds)

1 tablespoon freshly squeezed lemon


juice

2/3 cup coarsely chopped walnuts

1. Preheat a waffle iron. Into a


large bowl, sift together flour, brown
sugar, granulated sugar, baking
powder, salt, cinnamon, and nutmeg.

2. In a medium bowl, whisk


together egg yolks, buttermilk,
butter, and vanilla. Pour into dry
ingredients; stir until just combined.

3. In a separate bowl, coarsely


mash bananas and lemon juice; stir
into batter along with the walnuts. In
a medium bowl, beat egg whites with
a hand-mixer until stiff but not dry.
Fold into the batter.

4. Ladle about 1/3 cup batter onto


each section of the waffle grid;
spread batter almost to the edges.
C lose lid; bake until no steam
emerges from waffle iron, 5 to 6
minutes.

5. Transfer cooked waffles to a


baking sheet; place in an oven set to
low heat, about 200º, while using
remaining batter. Serve.

Recipes 2 Page 314


P hotograph by: Anna Williams

Recipes 2 Page 315


Fudge Frosting
Thursday, March 01, 2007
9:11 PM

Subject [Gourmet_Gourmand] Fudge Frosting


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Fa vorite Recipe Exchange; Recipes Share Friends;
Reci pe Heaven; Recipes And More; Country Pa ntry; Chri stians Sharing Recipes; Our Recipe Swap; Recipes Are Us
Cc Appetizer Dessert Ca rt; Lets Cook; Friends Global Cooks; Wa nda's Recipe Exchange; Gourmet Gourmand;
Angeliques Kitchen; Recipe Oa sis; Fruit Recipe; Recipes Recipes; Our Ki tchen Table
Sent Thurs day, Ma rch 01, 2007 8:59 PM

Fudge Frosting
Prep: 5 min; Cook: 10 min
Makes 8 servings, about 1 1/4 cups each

1/2 cup granulated sugar


1/4 cup baking cocoa
1/4 cup milk
2 tablespoons stick margarine or butter
1 tablespoon light corn syrup
Dash of salt
1/2 to 3/4 cup powdered sugar
1/2 teaspoon vanilla

1. Mix granulated sugar and cocoa in 2-quart


saucepan. Stir in milk, margarinee corn syrup and salt.
Heat to boiling, stirring frequently. Boil 3 minutes, stir-
ring occasionally; cool

2. Beat in powdered sugar and vanilla until smooth.


Frosts one 8-or 9-inch cake or 13x9-inch cake

Note: To fill and frost one 8-or9-inch two-layer cake, use a


3-quart saucepan and double the ingredients

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 65 (Calories from Fat 20); Fat 2g


(Saturated 0g); Cholesterol 0mg; Sodium 55mg;
Carbohydrate 12g (Dietary Fiber 0g); Protein 0g

Recipes 2 Page 316


WAFFLES 101
Thursday, March 01, 2007
9:11 PM

Subject [Bulk] [Gourmet_Gourmand] WAFFLES 101


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 8:59 PM

Waffles 101

When you eat a waffle, do you make sure there’s a bit of syrup in every indentation?
Do you cut along the lines, or every which way? Perhaps it’s all those rows of neat
little squares that make us so set in our ways when it comes to waffles. And though
they are always festive on the breakfast table, they also make a surprising lunch and a
satisfying dinner. For a savory breakfast or lunch, potato waffles provide a superb
substitution for an English muffin in eggs Benedict, and cheddar-cornmeal waffles
make a memorable BLT.

Tips for Perfect Waffles


1. Folding beaten egg whites into the batter gives the waffles a light and fluffy texture.

2. Nonstick electric waffle irons are virtually foolproof. The capacity of the individual
grids will vary according to model. Ladle batter onto each section of the grid rather
than placing it in the middle. The grids should be full but not overflowing, or the batter
will seep out the sides of the iron when the top is closed.

3. The waffles will be ready a few minutes after the iron stops giving off steam.
C arefully lift the lid; if the waffles resist at all, they need a bit more cooking time.

Waffles We Love
Buttermilk Waffles
Our classic version of the ultimate waffle, flavored with brown sugar and vanilla bean.

Banana Nut Buttermilk Waffles


Serve these with a pat of sweet butter and a drizzle of honey.

C innamon Sugar Waffles


Sprinkling buttermilk waffle batter with cinnamon sugar just before cooking gives the
waffles a crisp, crunchy topping.

Buckwheat Sour Cream Waffles


The addition of buckwheat flour to the batter gives these waffles an earthy flavor.
Serve with a dollop of crème fraîche and fresh blueberries.

Oat and Whole Wheat Waffles with Mango Sauce


Non-fat buttermilk and egg whites help reduce the amount of fat in these waffles,
which are topped with a sweet mango purée and sliced fresh fruit.

Potato Waffles
These hearty brunch or lunch waffles are perfect topped with soft poached eggs,
steamed asparagus, and a sprinkling of coarse salt.

Waffle Toppings
While it may seem difficult to improve upon the traditional combination of sweet butter
and maple syrup, the following waffle toppings will not disappoint:
 Fruit syrups
 Toasted pecans and honey
 Light-brown sugar and a squeeze of lime juice
 Best-quality yogurt and sliced bananas
 Fresh blueberries and crème fraîche

Recipes 2 Page 317


SILVER DOLLAR PEAR PANCAKES
Thursday, March 01, 2007
9:12 PM

Subject [Bulk] [Gourmet_Gourmand] SILVER DOLLAR PEAR PANCAKES


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 8:50 PM

Silver Dollar Pear Pancakes

Makes about two and one-half dozen 4-inch pancakes


The maple syrup keeps the pears from browning before cooking; it also adds flavor and creates
a light glaze. This recipe can easily be halved.

4 Bosc or Bartlett pears

3 tablespoons pure maple syrup, plus more for drizzling

3/4 teaspoon ground cinnamon

1/2 teaspoon unsalted butter

Best Buttermilk Pancakes batter

Sour creamfor garnish

1. C ore pears with an apple corer. Starting at the bottom, slice pears
crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple
syrup and cinnamon.

2. Heat an electric griddle to 375° or a heavy skillet until very hot.


Brush with butter; wipe off excess with a folded paper towel. Place a few
pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle
about 1/4 cup of the batter into center of each pear ring. Using the
bottom of a ladle, gently push batter over edges of pears. Let cook until
pancakes have bubbles on top and are slightly dry around the edges,
about 2 1/2 minutes.

3. Using a spatula, turn pancakes over; cook until golden on bottom,


about 1 minute. Repeat with remaining pears and batter. Serve with a
dollop of sour cream and extra syrup.

P hotograph by: Reed Davis

Recipes 2 Page 318


BEST BUTTERMILK PANCAKES
Thursday, March 01, 2007
9:13 PM

Subject [Gourmet_Gourmand] BEST BUTTERMILK PANCAKES


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 8:49 PM

Best Buttermilk Pancakes

Makes nine 6-inch pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If
serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the
griddle instead of butter.

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

1. Heat griddle to 375°. Whisk together flour, baking powder, baking


soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4
tablespoons butter; whisk to combine. Batter should have small to
medium lumps.

2. Heat oven to 175°. Test griddle by sprinkling a few drops of water


on it. If water bounces and spatters off griddle, it is hot enough. Using
a pastry brush, brush remaining 1/2 teaspoon of butter or reserved
bacon fat onto griddle. Wipe off excess.

3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in


pools 2 inches away from one other. When pancakes have bubbles on
top and are slightly dry around edges, about 2 1/2 minutes, flip over.
C ook until golden on bottom, about 1 minute.

4. Repeat with remaining batter, keeping finished pancakes on a


heatproof plate in oven. Serve warm.

P hotograph by: Reed Davis

Recipes 2 Page 319


PANCAKES 101
Thursday, March 01, 2007
9:14 PM

Subject [Bulk] [Gourmet_Gourmand] PANCAKES 101


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 8:48 PM

Pancakes 101

Whether your family calls them hotcakes, flapjacks, griddle cakes, Johnny cakes, or plain old pancakes,
they all have a special place on the American breakfast table. A few helpful hints will ensure a fluffy,
golden stack every morning.

Tips for Perfect Pancakes


1. Before you ladle on the batter, wipe the excess butter from the hot griddle using a folded paper
towel. This will ensure perfectly browned pancakes.

2. Use all-purpose flour in the batter. Bread flour yields tough, chewy pancakes, while pancakes made
with cake flour turn soggy when crowned with syrup. You can, however, experiment with flours that do
not affect the structure of the pancakes, such as cornmeal, buckwheat flour, or whole-wheat flour.
Substitute half of the all-purpose flour for any one of these.

3. Never whisk the batter until smooth; leaving lumps of unmoistened dry ingredients will result in
fluffier pancakes.

4. Flip the pancakes just as the surface bubbles begin to burst. Flipping them after all the bubbles are
gone produces a flatter pancake.

5. If you are adding ingredients such as blueberries or toasted nuts to the pancakes, sprinkle them over
the pools of batter right after they are poured on the griddle; this will help distribute them evenly.

6. Serve with a pat of softened butter between each pancake, and have a full pitcher of warm pure
maple syrup on hand for pouring with abandon.

Pancakes We Love
Buttermilk Pancakes
The addition of buttermilk gives these flapjacks a rich flavor with a pleasant acidic tang.

Silver Dollar Pear Pancakes


Small enough fit in the hand of the youngest pancake lover, these breakfast cakes have a sweet ring of
maple-glazed pear in the center.

Dutch Baby Pancake


A close relative of the popover and Yorkshire pudding, the Dutch-Baby pancake rises and falls as it
bakes, so the center stays soft and eggy. It’s traditionally served with a sprinkling of confectioners’
sugar and a squeeze of lemon juice. The craterlike shape makes it perfect for filling with fresh or cooked
fruit.

Pancake Add-Ins
For an extra-special breakfast, try adding any of the following ingredients to your favorite pancake
batter. For best results, add nut and granola toppings to the pancakes after they have been poured onto
the griddle; they will lose their crunch if they rest too long in the batter.

 Sliced bananas
 Sliced peaches or pears and ground cardamom
 Apples and ground cinnamon
 Fresh raspberries or blackberries
 Poppyseeds and lemon zest
 Shredded sweetened dried coconut
 Dried cherries and raisins plumped in fruit juice
 C hocolate chips
 C hopped toasted walnuts or pecans
 Homemade granola

Recipes 2 Page 320


Recipes 2 Page 321
CLASSIC FRENCH TOAST
Thursday, March 01, 2007
9:15 PM

Subject [Gourmet_Gourmand] CLASSIC FRENCH TOAST


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 01, 2007 8:46 PM

Classic French Toast

Serves 6
Any dense bread such as challah, brioche, or sourdough
will make rich French toast.

6 large eggs

1 1/2 cups heavy cream, half-and-half,


or milk

2 tablespoons pure vanilla extract

1/2 teaspoon ground cinnamon

Pinch of ground nutmeg

Pinch of salt

6 one-inch-thick slices of bread,


preferably day old

4 tablespoons unsalted butter

4 tablespoons vegetable oil

Pure maple syrup, for serving


(optional)

1. Whisk together eggs, cream,


vanilla, cinnamon, nutmeg, and
salt in a medium bowl; set aside.

2. Place bread in a shallow


baking dish large enough to hold
bread slices in a single layer. Pour
egg mixture over bread; soak 10
minutes. Turn slices over; soak
until soaked through, about 10
minutes more.

3. Preheat oven to 250º. Place a


wire rack on a baking sheet, and
set aside. Heat 2 tablespoons
butter and 2 tablespoons
vegetable oil in a skillet over
medium heat. Fry half the bread
slices until golden brown, 2 to 3
minutes per side. Transfer to wire
rack; place in oven while cooking
remaining bread. Wipe skillet, and
repeat with remaining butter, oil,
and bread. Keep in oven until
ready to serve. Serve warm with
pure maple syrup, if desired.

P hotograph by: James Merrell

Recipes 2 Page 322


Sour Cream Frosting
Thursday, March 01, 2007
9:44 PM

Subject [Gourmet_Gourmand] Sour Cream Frosting


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Wa nda's Recipe Exchange; Recipe Heaven; Recipes
And More; Country Pa ntry; Fa vorite Cookbook Recipes; Our Recipe Swap; Recipes R Us
Cc Appetizer Dessert Ca rt; Lets Cook; Friends Global Cooks; Recipe Favorites; Gourmet Gourmand; Angeliques
Ki tchen; Recipe Oasis; Addicted To Recipes; Recipes Recipes; Our Ki tchen Table; Recipes Are Us
Sent Thurs day, Ma rch 01, 2007 9:25 PM

Sour Cream Frosting


Prep: 5 min
Makes 16 servings, about 2 cups

1/3 cup stick margarine or butter, softened


3 cups powdered sugar
1/2 cup sour cream
2 teaspoons vanilla

1. Mix margarine and powdered sugar until


blended

2. Stir in sour cream and vanilla. Beat until smooth


and spreadable. Frosts one 13x9 inch cake or fills and
frosts one 8-or 9-inch two layer cake

1 Serving: Calories 135 (Calories from Fat 45); Fat 5g


(Saturated 2g); Cholesterol 5mg; Sodium 45mg;
Carbohydrate 23g (Dietary Fiber 0g); Protein 0g

Chocolate Sour Cream Frosting

Mix 3 ounces unsweetened baking chocolate, melted and


cooled, with the margarine before adding powdered sugar

Recipes 2 Page 323


Chocolate Buttercream Frosting
Thursday, March 01, 2007
9:46 PM

Subject [Gourmet_Gourmand] Chocolate Buttercream Frosting


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Res taurant Classics; Fa vorite Recipe Cookbooks; Chocoholics Dreamland; Wanda's Recipe
Excha nge; Recipe Heaven; Recipes And More; Country Pa ntry; Recipes Recipes; Chocolate Dessert Recipes; Our
Ki tchen Table; Recipes Are Us
Cc Appetizer Dessert Ca rt; Chocoholic Cl ub; Cool Creative Cooks; Dessert Recipe Exchange; Recipe Favorites; Gourmet
Gourma nd; Angeliques Ki tchen; Recipe Oasis; Chri stians Sharing Recipes; Addicted To Recipes; Recipes 2 Share;
Cooki ng With Terry
Sent Thurs day, Ma rch 01, 2007 9:44 PM

Chocolate Buttercream Frosting


Prep: 15 min
Makes 16 servings, about 2 1/4 cups each

3 cups powdered sugar


1/3 cup stick margarine or butter, softened
2 teaspoons vanilla
3 ounces unsweetened baking chocolate,
melted and cooled
2 to 3 tablespoons milk

1. Mix all ingredients except milk in medium bowl

2. Stir in milk until smooth and spreadable. Frosts


one 13x9-inch cake generously or fills and frosts one
8-or 9-inch two-layer cake

Note: To fill and frost one one 8-inch three-layer cake, use 4 1/2 cups
powdered sugar, 1/2 cup stick margarine or butter, softened, 3 tea -
spoons vanilla and about 1/4 cup milk

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 110 (Calories from Fat 45); Fat 5g


(Saturated 2g); Cholesterol 0mg; Sodium 35mg;
Carbohydrate 16g (Dietary Fiber 0g); Protein 0g

Creamy Cocoa Frosting

Substitute 1/3 cup baking cocoa for the chocolate

Mocha Frosting

Stir in 2 1/2 teaspoons powdered instant coffee with the powdered


instant coffee with powdered sugar

White Chocolate Frosting

Recipes 2 Page 324


White Chocolate Frosting

Substitute 3/4 cup (3 ounces) white baking chips, melted and cooled,
for the chocolate

Timesaving Tip

Place all ingredients in food processor. Cover and


process, stopping occasionally to scrape sides, until
smooth and spreadable

Recipes 2 Page 325


Omelet 101
Thursday, March 01, 2007
10:00 PM

Omelet 101

Tips for Making the Perfect Omelet

1. Use clarified butter, which does not burn as quickly as salted or unsalted butter. If you do use regular butter,
watch carefully to keep it from burning.

2. Whisk the eggs immediately before you pour them into the hot skillet, otherwise they will deflate.
Incorporating lots of air into the eggs will ensure a light and fluffy omelet.

3. To make sure the skillet is the right temperature, hold your palm a few inches above it; when your hand feels
warm, the pan is ready.

4. After adding the eggs to the pan, simultaneously whisk the eggs and shake the skillet vigorously back and
forth over the heat for about 1 minute. (Keep the eggs moving, so you incorporate some of the runny parts with
the cooked curds.) The key to a fluffy omelet with a smooth surface is to stop whisking just before the egg sets.

5. Use a rubber spatula to gently fold half the omelet over the filling. Press down lightly on the half -moon to seal
the omelet.

6. To serve: Lift the skillet with one hand and hold a serving plate in the other. Tilt the skillet to let the curved
edge of the omelet slide onto the plate. Quickly invert the skillet, folding the portion of the omelet that is left in
the skillet over the curved edge on the plate.

A Note About Frittatas


A frittata is a round Italian omelet that has its fillings mixed into the eggs before cooking, rather than folded
inside like the French omelet. The eggs are cooked slowly over low heat, and finished in the oven or under the
broiler to set and lightly brown the top. The result is a firm and fluffy egg pie that can be eaten warm or at room
temperature. Leftover frittata can be sandwiched in a wedge of crusty bread for an excellent panino (Italian -
style sandwich).

Recipes
Frittata with Sausage and Pecorino
Green Tomato and Leek Frittata
Mini Frittatas (hors d’oeuvres)
Bacon and Egg Pie
Vidalia Onion and Potato Tortilla

page 1 | 2
page 1 |2

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Recipes 2 Page 326


Blueberry Muffins
Thursday, March 01, 2007
10:01 PM

Blueberry Muffins
Makes 6 large or 12 small muffins
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries
1. Preheat the oven to 375º; butter large (3 3/4 inches) or small (2
3/4 inches) muffin tins, and set aside. In a large bowl, sift together
flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar on medium speed until fluffy,
about 3 minutes. Add egg, egg yolks, and vanilla; mix until well
combined. Reduce speed to low; alternate adding reserved flour
mixture and milk to mixer, beginning and ending with flour. Remove
bowl from mixer; gently fold in berries by hand. Divide batter among
muffin tins; sprinkle generously with sugar. Bake until light golden,
about 45 minutes for large muffins, about 30 minutes for small
muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire
rack, and let cool completely.
Photograph by: Ken Kochey

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Recipes 2 Page 327


Maple Butter
Thursday, March 01, 2007
10:03 PM

Maple Butter
Makes about 1 cup
This butter is delicious spread over toast or
on top of pancakes, waffles, and French
toast.
1 cup pure maple syrup
1 two-inch cinnamon stick
3/4 cup (1 1/2 sticks) unsalted
butter, cut into pieces
1. Pour maple syrup into a
medium saucepan; add
cinnamon. Bring to a boil over
medium-high heat. Cook until
a candy thermometer
registers 240° (soft-ball
stage), 10 to 15 minutes.
Remove the pan from heat,
discard cinnamon stick, and
stir in butter until melted.
2. Immediately transfer
mixture to the bowl of an
electric mixer fitted with the
paddle attachment. Beat,
starting on low and increasing
to high, until mixture is thick,
opaque, and creamy, about 8
minutes. Store in an airtight
container, refrigerated, up to
2 weeks.
Photograph by: Christoper
Baker

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Recipes 2 Page 328


Vanilla Buttercream Frosting
Thursday, March 01, 2007
10:06 PM

Subject [Gourmet_Gourmand] Vanilla Buttercream Frosting


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Recipe Favorites; Gourmet Gourmand; Angeliques
Ki tchen; All Recipes Only; Christians Sharing Recipes; Recipes 2 Share; Cooking With Terry
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Kri s ty's Kitchen Korner; Country Pa ntry; Favorite Cookbook Recipes; Our Recipe Swap; Recipes R Us
Sent Thurs day, Ma rch 01, 2007 10:04 PM

Vanilla Buttercream Frosting


Prep: 5 min
Makes 16 servings, about 2 cups

3 cups powdered sugar


1/3 cup stick margarine or butter,softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

1. Mix powdered sugar and margarine in medium


bowl. Stir in vanilla and milk

2. Beat until smooth and spreadable. Frosts one


13x9-inch cake or fills and frosts one 8-or 9-inch
two-layer cake

Note: To fill and frost one 8-inch three-layer cake, use 4 1/2 cups
powdered sugar, 1/2 cup stick margarine or butter, softened, 2 tea-
spoons vanilla and about 3 tablespoons milk

*It's not recommended that you use vegetable oil spreads

Browned Butter Buttercream Frosting

Heat 1/3 cup cup butter (do not use margarine or spreads)
over medium heat until light brown. Watch carefully
because butter can brown and burn quickly. Cool.
Substitute melted butter for softened margarine

Lemon Buttercream Frosting

Omit vanilla. Substitute lemon juice for the milk. Stir in 1/2 tea-
spoon grated lemon peel

Maple-Nut Buttercream Frosting

Substitute 1/2 cup maple-flavored syrup for the vanilla and


milk. Stir in 1/4 cup finely chopped nuts

Recipes 2 Page 329


milk. Stir in 1/4 cup finely chopped nuts

Orange Buttercream Frosting

Omit vanilla. Substitute orange juice for the milk. Stir in 2


teaspoons grated orange peel

Peanut Butter Buttercream Frosting

Substitute peanut butter for the margarine. Increase


milk to 1/4 cup, adding more if necessary

Recipes 2 Page 330


Caramel Frosting
Friday, March 02, 2007
6:36 PM

Subject [Gourmet_Gourmand] Caramel Frosting


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 02, 2007 5:36 PM

Caramel Frosting
Prep: 10 min; Cook: 10 min; Cool: 30 min
Makes 16 servings, about 2 cups

1/2 cup stick margarine or butter


1 cup packed brown sugar
1/4 cup
2 cups powdered sugar

1. Melt margarine in 2-quart suacepan over


medium heat. Stir in brown sugar. Heat to boiling, stir-
ring constantly; reduce heat to low. Boil and stir 2 min-
utes. Stir in milk. Herat to boiling; remove from heat.
Cool to lukewarm

2. Gradually stir powdered sugar. Place saucepan


of frosting in bowl of cold water. Beat until smooth
and spreadable. If frosting becomes too stiff, stir in
additional milk, 1 teaspoon at a time, or heat over low
heat, stirring constantly. Frosts one 13x9-inch cake or
fills and frosts one 8-or 9-inch two-layer cake

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 170 (Calories from Fat 55); Fat 6g


(Saturated 1g); Cholesterol 0mg; Sodium 75mg;
Carbohydrate 29g (Dietary Fiber 0g); Protein 0g

Recipes 2 Page 331


Vanilla Glaze
Friday, March 02, 2007
8:30 PM

Subject [Gourmet_Gourmand] Vanilla Glaze


From Gourmet_Gourmand@yahoogroups.com
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Vanilla Glaze
Prep: 5 min
Makes 16 servings, about 1 cup

1/3 cup stick margarine or butter


2 cups powdered sugar
1 1/2 teaspoons vanilla or clear vanilla
2 to 4 tablespoons hot water

1. Melt margarine in 1 1/2-quart saucepan

2. Stir in powdered sugar and vanilla. Stir in hot


water, 1 tablespoon at a time, until smooth and consis-
tency of thick syrup. Glazes one 12-cup bundt cake or
10-inch angel food or chiffon cake

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 95 (Calories from Fat 35); Fat 4g


(Saturated 1g); Cholesterol 0mg; Sodium 45mg;
Carbohydrate 15g (Dietary Fiber 0g); Protein 0g

Citrus Glaze

Stir 1/2 teaspoon grated lemon peel, orange, lime or grapefruit


peel into melted margarine. Substitute lemon, orange, lime or
grapefruit juice for the vanilla and hot water

Timesaving Tip

Use vanilla ready-to-spread frosting, sold in tubes. Place


1/2 cup frosting in microwavable bowl. Microwave uncovered
on High about 15 seconds or until frosting can be stirred
smooth and is thin enough to drizzle

Recipes 2 Page 332


Sweetened Whipped Cream
Friday, March 02, 2007
8:31 PM

Subject [Gourmet_Gourmand] Sweetened Whipped Cream


From Gourmet_Gourmand@yahoogroups.com
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Sweetened Whipped Cream


Prep: 5 min

For 1 cup whipped cream:

Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or pow-
dered sugar in chilled small bowl with electric mixer on high speed until
stiff

For 1 1/2 cups whipped cream

Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or


powdered sugar in chilled small bowl with electric mixer on high speed
until stiff

For 2 1/3 cups whipping cream

Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or


powdered sugar in chilled medium bowl with electric
mixer on high speed until stiff

Flavored Sweetened Whipped Cream

Beat 1 cup whipping (heavy) cream, 3 tablespoons granu-


lated or powdered sugar and one of the following
ingredients in chilled medium bowl with electric
mixer on high speed until stiff

1 teaspoon grated lemon or orange peel


1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1/2 teaspoong rum flavoring
1/4 teaspoon maple flavoring

Recipes 2 Page 333


1/4 teaspoon maple flavoring

Recipes 2 Page 334


Coconut-Pecan Frosting
Saturday, March 03, 2007
10:01 AM

Subject [Gourmet_Gourmand] Coconut-Pecan Frosting


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 02, 2007 6:04 PM

Coconut-Pecan Frosting
Prep: 10 min; Cook: 12 min; Cool: 30 min
Makes 16 servings, about 3 cups

1 cup sugar
1/2 cup stick margarine or butter
1 cup evaporated milk
1 teaspoon vanilla
3 large egg yolks
1 1/3 cups flaked coconut
1 cup chopped pecans

1. Mix sugar, margarine, milk, vanilla and egg yolks


in 2-quart saucepan. Cook over medium heat about 12
minutes, stirring occasionall, until thick

2. Stir in coconut and pecans. Cool about 30 min-


utes, beating occasionally, until spreadable. Fills one 8-
or 9-inch two-or three-layer cake

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 215 (Calories from Fat 135); Fat 15g


(Saturated 5g); Cholesterol 45mg; Sodium 100mg;
Carbohydrate 19g (Dietary Fiber 1g); Protein 2g

Recipes 2 Page 335


Chocolate Truffle Filling
Saturday, March 03, 2007
10:02 AM

Subject [Gourmet_Gourmand] Chocolate Truffle Filling


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 02, 2007 10:24 PM

Chocolate Truffle Filling


Prep: 5 min; Cook: 5 min; Chill: 40 min
Makes 12 servings, about 1 2/3 cups

1 package (12 ounces) semisweet chocolate


chips (2 cups)
1/4 cup stick margarine or butter
1/2 cup whipping (heavy) cream or hazelnut-
flavored nondairy liquid creamer

1. Heat chocolate chips and margarine in heavy


2-quart saucepan over low heat, stirring constantly,
until chocolate is melted; remover from heat

2. Stir in whipping cream. Refrigerate 30 to 40 min-


utes, stirring frequently, just until thick enough to
mound and hold its shape when dropped from a
spoon. If filling becomes too thick, microwave on
High (100%) 10 to 15 seconds to soften.) Fills and
frosts one 8 - or 9-inch cake layer, split

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 205 (Calories from Fat 135); Fat 15g


(Saturated 8g); Cholesterol 10mg; Sodium 50mg;
Carbohydrate 18g (Dietary Fiber 2g); Protein 1g

Recipes 2 Page 336


Blueberry Pie
Sunday, March 04, 2007
9:43 PM

Subject [Gourmet_Gourmand] Blueberry Pie


From Gourmet_Gourmand@yahoogroups.com
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Sent Sunday, Ma rch 04, 2007 9:13 PM

Blueberry Pie
Prep: 30 min; Bake: 45 min
Makes 8 servings

Pastry for Two-Crust Pie (below)


3/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon stick margarine or butter

1. Heat oven to 425 degrees. Prepare pastry

2. Mix sugar, flour, and sinnamon in large bowl. Stir


in blueberries. Turn into pastry-lined pie plate. Sprin-
kle with lemon juice. Dot with margarine. Cover with
top pastry that has slits cut in it; seal and flute. Cover
edge with 2- to 3-inch strip of aluminum foil to pre-
vent excessive browning. Remove foil during last 15
minutes of baking

3. Bake 35 to 45 minutes or until crust is brown


and juice begins to bubble through slits in crust. Cool
in pie plate on wire rack. Serve warm if desired

**Spreads with at least 65% vegetable oil can be substituted

1 Serving: Calories 435 (Calories from Fat 170); Fat 19g


(Saturated 5g); Cholesterol 0mg; Sodium 290mg;
Carbohydrate 64g (Dietary Fiber 3g); Protein 5g

Blackberry, Boysenberry, Loganberry or


Raspberry Pie:

Increase sugar to 1 cup. Substitute fresh berries for the blueberries.


Omit lemon juice

Recipes 2 Page 337


Omit lemon juice

Timesaving Tip:

Substitute 6 cups drained canned blueberries for the fresh


blueberries

Two-Crust Pie

Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim overhanging
edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold
into fourths and cut slits so steam can escape

Place pastry over filling and unfold. Trim overhanging edge of top pastry
1 inch from rim of plate. Fold and roll top edge under lower edge, pressing
on rim to seal; flute. Or prepare Lattice Top (below) if desired

Easy Lattice Top:

Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn and place
5 to 7 strips crosswise over top at right angles. Do not weave strips

Recipes 2 Page 338


Cherry Pie
Sunday, March 04, 2007
9:44 PM

Subject [Gourmet_Gourmand] Cherry Pie


From Gourmet_Gourmand@yahoogroups.com
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Sent Sunday, Ma rch 04, 2007 8:02 PM

Cherry Pie
Prep: 40 min; Bake: 45 min
Makes 8 servings

Pastry for Two-Crust Pie (below)


1 1/3 cups sugar
1/2 cup all-purpose flour
6 cups red tart cherries, pitted
2 tablespoons stick margarine or butter

1. Heat oven to 425 degrees. Prepare Pastry

2. Mix sugar and flour in large bowl. Stir in cher-


ries. Turn into pastry-lined pie plate. Dot with mar-
garine. Cover with top pastry that has slits cut in it;
seal and flute. Cover edge with 2-to 3-inch strip of
aluminum foil to prevent excessive browning. Re-
move foil during last 15 minutes of baking

3. Bake 35 to 45 minutes or until crust is brown


and juice begins to bubble through slits in crust. Cool
in pie plate on wire rack. Serve warm if desired.

*Spreads with at least 65% vegetable oil can be substituted

1 Serving: Calories 520 (Calories from Fat 190); Fat 21g


(Saturated 5g); Cholesterol 0mg; Sodium 300mg;
Carbohydrate 81g (Dietary Fiber 3g); Protein 5g

Timesaving Tip

Substitute 6 cups frozen unsweetened pitted red tart


cherries, thawed and drained, or 3 cans (16 ounces
each) pitted red tart cherries, drained, for the fresh
cherries

Two-Crust Pie

Recipes 2 Page 339


Two-Crust Pie

Turn desired filling into pastry-lined pie plate,


9x11/4 inches. Trim overhanging edge of pastry 1/2
inch from rim of plate. Fold and
roll top edge under lower edge, pressing on rim to seal;
flute. Or prepare Lattice Top (below) if desired

Easy Lattice Top:

Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn


and place 5 to 7 strips crosswise over top at right angles.
Do not weave strips

Recipes 2 Page 340


Deep-Dish Apple Pie
Sunday, March 04, 2007
9:46 PM

Subject [Gourmet_Gourmand] Deep-Dish Apple Pie


From Gourmet_Gourmand@yahoogroups.com
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Sent Sunday, Ma rch 04, 2007 7:38 PM

Deep-Dish Apple Pie


Prep: 45 min; Bake: 1 hr
Makes 12 servings

Pastry for One-Crust Pie (below)


1 1/4 cups sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
11 cups thinly sliced peeled tart apples
(10 medium)
1 tablespoon stick margarine or butter

1. Heat oven to 425 degrees. Prepare pastry as directed =


except roll into 10-inch square. Cut slices near center so
steam can escape; fold pastry in half

2. Mix sugar, flour, cinnamon, and salt in


large bowl. Stir in apples. Turn into ungreased square
pan, 9x9x2 inches. Dot with margarine. Place top
pastry that has slits cut in it over filling and unfold.
Fold edges under just inside edge of pan

3. Bake 50 to 60 minutes or until juice begins to


bubble through slits in crust. Cool in pan on wire rack.
Serve warm if desired

*If using self-rising flour, omit salt

**Spreads with at least 65% vegetable oil can be substituted

1 Serving: Calories 270 (Calories from Fat 70); Fat 8g


(Saturated 2g); Cholesterol 0mg; Sodium 145mg;
Carbohydrate 49g (Dietary Fiber 2g); Protein 2g

Pastry For One-Crust Pie

Recipes 2 Page 341


Pastry For One-Crust Pie

Filled Crust: For pie, trim overhanging edge of pastry


1 inch from rim of pie plate. Fold and roll pastry under,
even with pie plate; flute.

Baked Crust (unfilled):

Heat oven to 475 degrees. For pie, trim overhanging


edge of pastry 1 inch from rim of pie plate. Fold and
roll pastry under even with pie plate; flute.

Recipes 2 Page 342


Graham Cracker Crust
Monday, March 05, 2007
6:02 PM

Subject [Gourmet_Gourmand] Graham Cracker Crust


From Gourmet_Gourmand@yahoogroups.com
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Sent Sa turday, Ma rch 03, 2007 9:13 PM

Graham Cracker Crust


Prep: 10 min; Bake: 10 min
Makes 8 servings

1 1/2 cups (about 20 squares) regular or


cinnamon graham crackers, finely crushed
1/3 cup stick margarine or butter, melted
3 tablespoons sugar

1. Heat oven to 350 degrees

2. Mix crumbs, margarine and sugar. Reserve 3 tablespoons


mixture for topping if desired. Press remaining mixture
firmly against bottom and side of pie plate, 9x1 1/4 inches

3. Bake about 10 minutes or until light brown; cool.

*Spreads with at least 65%vegetable oil can be substituted

1 Serving: Calories 155 (Calories from Fat 80); Fat 9g


(Saturated 2g); Cholesterol 0mg; Sodium 180mg;
Carbohydrate 17g (Dietary Fiber 0g); Protein 1g

Coconut Crust:

Heat oven to 325 degrees. Substitute flaked coconut for the graham cracker
crumbs. Decrease margarine to 3 tablespoons and omit the sugar. Bake
about 15 minutes or until light brown.

Cookie Crumb Crust:

Substitute chocolate or vanilla wafer cookies or gingersnaps for the graham


crackers. Decrease the margarine to 1/4 cup and omit the sugar

Timesaving Tip

To microwave, prepare as directed - except use microwavable


pie plate. Microwave uncovered on High 2 to 3 minutes, rotating

Recipes 2 Page 343


To microwave, prepare as directed - except use microwavable
pie plate. Microwave uncovered on High 2 to 3 minutes, rotating
pie plate 1/2 turn every minute, until set; cool

Recipes 2 Page 344


Cookie Tart Pastry
Monday, March 05, 2007
6:03 PM

Subject [Gourmet_Gourmand] Cookie Tart Pastry


From Gourmet_Gourmand@yahoogroups.com
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Sent Sa turday, Ma rch 03, 2007 8:58 PM

Cookie Tart Pastry


Prep: 10 min; Bake: 12 min
Makes 8 servings

1 1/4 cups all-purpose or unbleached flour


1/2 cup stick margarine or butter, softened
2 tablespoons packed brown sugar
1 large egg

1. Heat oven to 400 degrees

2. Mix all ingredients until dough forms. Press firmly and


evenly against bottom and side of ungreased 11-inch tart
pan

3. Bake 10 to 12 minutes or until light brown; cool

*Do not use self-rising flour in this recipe

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 255 (Calories from Fat 145); Fat 16g


(Saturated 4g); Cholesterol 25mg; Sodium 190mg;
Carbohydrate 25g (Dietary Fiber 1g); Protein 3g

Recipes 2 Page 345


Pastry For Pies And Tarts
Monday, March 05, 2007
6:04 PM

Subject [Gourmet_Gourmand] Pastry For Pies And Tarts


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Fa vorite Recipe Exchange; Recipes Share Friends;
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Sent Sa turday, Ma rch 03, 2007 8:19 PM

Pastry For Pies And Tarts


Prep: 15 min; Bake: 10 min
Makes 8 servings

One-Crust Pie

1/3 cup plus 1 tablespoon shortening or


1/3 cup lard
1 cup all-purpose or unbleached flour
1 teaspoon salt
2 to 3 tablespoons cold water

Two-Crust Pie

2/3 cup plus 2 tablespoons shortening or


2/3 cup lard
2 cups all-purpose or unbleached flour
1 teaspoon salt
4 to 5 tablespoons cold water

1. Cut shortening into flour and salt, using pastry


blender or crisscrossing 2 knives, until particles are
size of coarse crumbs. Sprinkle with cold water, 1
tablespoon at a time, tossing with fork until flour is
moistened and pastry almost cleans side of bowl (1 to
2 teaspoons more water cab be added if necessary).

2. Gather pastry into a ball. Shape into flattened


round on lightly floured cloth-covered board. (For
Two-Crust pie, divide pastry in half and shape into 2
rounds.)

3. Roll pastry into circle 2 inches larger than


upside down pie plate, 9x1 1/4 inches, or 3 inches
larger than 10-or 11 - inch tart pan, with floured clth-
covered rolling pin. Fold pastry into fourths; place in
pie plate. Unfold and ease into plate, pressing firmly

Recipes 2 Page 346


pie plate. Unfold and ease into plate, pressing firmly
against bottom and side.

One-Crust Pie

Filled Crust:

For pie, trim overhanging edge of pastry 1 inch from


rim of pie plate. Fold and roll pastry under, even
with plate; flute. For tart, trim overhanging edge of pastry
even with top of tart pan. Fill and bake as directed in pie or
tart recipe.

Baked Crust (unfilled):

Heat oven to 475 degrees. For pie, trim overhanging edge of pastry
1 inch from rim of pie plate. Fold and roll pastry under, even with pie
plate; flute. For tart, trim overhanging edge of pastry even with top of
tart pan. Prick bottom and side of pastry throroughly with fork. Bake
8 to 10 minutes or until light brown; cool on wire rack

Two-Crust Pie

Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim
overhanging edge of pastry 1/2 inch from rim of plate. Roll other
round of pasty. Fold into fourths and cut slits so steam can escape.

Place pastry over filling and unfold. Turn overhanging edge of top pastry
1 inch from rim of plate. Fold and roll top of edge under lower edge,
pressing on rim to seal flute. Or prepare Lattice Top if desired

Baked Tart Shells

Prepare pastry as directed for One-Crust Pie (above) -


except roll pastry into 13-inch circle. cut into eight 4
1/2 inch circles.

Heat oven to 475 degrees. Fit circles over backs of medium


muffin cups, 2 1/2 x 1 1/4 inches, or 6-ounce custard cups,
making pleats so pastry will fit closely. (If using individual pie
pans or tart pans, cut pastry circles 1 inch larger than upside-
down pans; fit into pans.) Prick pastry thoroughly with fork to
prevent puffing. Place on cookie sheet.

Bake 8 to 10 minutes or until light brown. Cool before


removing from cups. Fill each shell with 1/3 to 1/2 cup
of your favorite filling pudding, fresh fruit, or ice cream

*If using self-rising flour, omit salt. Pie crusts made with self-rising
flour differ in flavor and texture from those made with all-purpose
flour.

Recipes 2 Page 347


flour differ in flavor and texture from those made with all-purpose
flour.

1 Serving: (one crust); Calories 140 (Calories from Fat 90);


Fat 10g (Saturated 3g); Cholesterol 0mg; Sodium 65mg;
Carbohydrate 12g (Dietary Fiber 0g); Protein 1g

Timesaving Tip

Use a food processor - measure 2 tablespoons water (for


One-Crust Pie) or 4 tablespoons water (for Two-Crust
Pie) into small bowl. Place shortening, flour and salt in
food processor. Cover and process, using quick on-and-
off motions, until mixture is crumbly. With food processor
running, pour water all at once through feed tube just until
dough leaves side of bowl (dough should not form a ball).
Continue as directed in step 2

Recipes 2 Page 348


Maranui Surf Club Salad
Monday, March 05, 2007
6:44 PM

Subject [Gourmet_Gourmand] Maranui Surf Club Salad


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Monda y, Ma rch 05, 2007 6:02 PM

Maranui Surf Club Salad


March 3, 2007 | by Heidi
One of my more memorable meals in New Zealand took place at the Maranui Surf Life Saving Club in
Wellington. Wellington sits at the base of the North Island on the expansive and picturesque Lyall Bay. On a
clear day you can see the South Island and all the miles and miles of rich turquoise-colored water in between.
I'v e never seen water quite like it - a seductive, alluring, tease of a blue making you crave a swim. Don't kid
y ourself, the water is cold enough (in December) to chill the marrow in y our bones.
The Maranui Surf Life Saving Club sits perched on a pleasant stretch of beach in the belly of the bay. My little
friend Jasper likes to collect beach glass near the boxy building where he informed me the pickings are good.
Lots of blue and green glass, and the occasional (and most coveted) heart-shaped beach glass.
The waters off the southern tip of the North Island are no joke and the club has been providing surf life saving
services for nearly 1 00 y ears. Big waves and big surf are commonplace here and the local North-to-South Island
ferry is endearingly referred to as the vomit comet. Nothing demonstrates the big waters better than this clip of
a freighter leaving Wellington as it heads into the Cook Straight.
A quirky café has taken up residence (relatively recently) in the surf club, providing locals with good food,
eclectic 40's-era surf club décor, and epic panoramic views. I loved it the minute I set foot inside. They serve a
Kiwi-fied version of café food with a decidedly natural food twist. While you could certainly order eggs, soup,
burgers or a sandwich - their "big bowls" were the thing that caught my attention. I ordered a roast pumpkin,
chickpea, and red onion bowl that I am going to riff off of for today's recipe. I could have gone back every day
for a week to taste my way through all the big bowls. They had a green tea soba noodle bowl with sesame and
fresh coriander, they also had a barley salad with green beans, peanuts, and cherry tomatoes. All looked
delicious.

Recipes 2 Page 349


In this v ersion of the chickpea salad bowl I used acorn squash in place of the pumpkin. As I mention down
below, I believe they used dill and parsley where I'm going to use cilantro. I threw together a quick coconut
curry dressing and did a quick pickle of chopped red onions in a bit of lime juice to add some tang and acidity
and cut the sweetness of the squash.
The only time consuming aspect to this recipe is cutting the squash. Beyond that, it is a recipe that takes just a
few minutes of active prep time. Sweet potatoes, butternut squash, and regular potatoes are easier to cut into
cubes and are fine substitutions.
If y ou are ever in Wellington be sure to visit - it is a v isually interesting, historically important, kid-friendly
landmark that serves up a good meal.
More pictures of the café on the Maranui Surf Life Saving Club website.
Maranui Surf Life Saving Cafe
Ly all Bay, Wellington
Ph: (04) 387 2829

Maranui Surf Club Salad


The salad I remember from Maranui used pumpkin - feel free to use your favorite winter squash. I used acorn
squash this time around. You could also try sweet potatoes, regular potatoes, or butternut squash. The herbs they
used were dill and parsley. I 'm using cilantro instead - but for the cilantro haters out there, feel free to use the
former.
1 sm all red onion, peeled and chopped
Juice from two juicy limes
1 /2 cup coconut m ilk
1 teaspoon red curry paste
3 cups winter squash, cut into 1 /2 inch chunks
splash of extra-virgin olive oil
2 cans garbanzo beans (or equivalent)
1 /2 cup cilantro, chopped
fine grain sea salt
Preheat oven to 375.
In a sm all bowl combine the chopped red onion, lime juice and a generous pinch of salt. Stir and set aside.
In another sm all bowl whisk (or handblend) the coconut milk and curry paste together (add more curry paste if y ou
like m ore heat/flavor). Season with a pinch of salt and set aside.
Toss the squash with a splash of olive oil, sprinkle with salt and arrange on a baking sheet. Separately, in a casserole
dish, toss the garbanzo beans with the coconut-curry milk. Place both the squash and beans in the ov en for about
1 5-2 0 minutes. Toss the squash once after about ten minutes to get browning on m ultiple sides.
Rem ov e the beans and squash from the oven. Add about half of the reserved red onions and most of the cilantro to the
beans and toss. Taste and add a bit m ore salt if needed. Add the squash and toss very gently - I like m y squash to stay
intact w/ som e structure so I'm careful. Serve in bowls or on a platter garnished with the remaining red onions and
cilantro.
Serves 4.

Recipes 2 Page 350


Fresh Strawberry Pie
Monday, March 05, 2007
7:27 PM

Subject [Gourmet_Gourmand] Fresh Strawberry Pie


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Ba king Exchange; Wanda's Recipe Exchange; 1
Reci pes Galore; Cooking With Haggermaker; Kri sty's Ki tchen Korner; Recipes And More; The Orchard; Addicted To
Reci pes; Favorite Cookbook Recipes; Recipes 2 Share; Our Ki tchen Table; Recipes Are Us
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Ba kery Shoppe; Cooking With Terry
Sent Monda y, Ma rch 05, 2007 6:50 PM

Fresh Strawberry Pie


Prep: 30 min; Cook: 10 min; Bake: 10 min; Chill: 3hr
Makes 8 servings

Baked Crust
1 1/2 quarts strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 package (3 ounces) cream cheese, softened

1. Prepare Baked Pie Crust

2. Mash enough strawberries to measure 1 cup. Mix sugar and


cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute, cool.

3. Beat cream cheese until smooth. Spread in pie shell.


Fill shell with remaining strawberries. Pour cooked straw-
berry mixture over top. Refrigerate about 3 hours or until
set. Refrigerate any remaing pie

1 Serving: Calories 320 (Calories from Fat 125); Fat 14g


(Saturated 5g); Cholesterol 10mg; Sodium 165mg;
Carbohydrate 48g (Dietary Fiber 2g) Protein 3g

Fresh Peach Pie:

Substitute 5 cups sliced peaches (5 medium) for the strawberries.

To prevent peaches from discoloring, use fruit protector as directed on package

Fresh Raspberry Pie:

Substitute 6 cups raspberries for the strawberries

Baked Crust

Recipes 2 Page 351


Baked Crust

Prepare pastry as directed for One-Crust Pie (below) -


except roll pastry into 13-inch circle. Cut into eight 4
1/2 inch circles.

Heat oven to 475 degrees. Fit circles over backs of medium


muffin cups, 2 1/2 x 1 1/4 inches, for 6-ounce custard cups,
making pleats so pastry will fill closely. (If using individual pie
pans or tart pans, cut pastry circles 1 inch larger than upside
down pans, fit inot pans.) Prick pastry thoroughly with fork to
prevent puffing. Place on cookie sheet.

Bake 8 to 10 minutes or until light brown. Cool before


removing from cups. Fill each shell with 1/3 to 1/2 cup
of your favorite filling, pudding, fresh fruit, or ice
cream.

*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in
flavor from those made with all-purpose flour

1 Serving: (one crust): Calories 140 (Calories from Fat 90);


Fat 10g (Saturated 3g); Cholesterol 0mg; Sodium 65mg;
Carbohydrate 12g (Dietary Fiber 0g); Protein 1g

Timesaving Tip

Use a food processor - measure 2 tablespoons water (for One-


Crust Pie) or 4 tablespoons (for Two-Crust Pie) into small bowl.

Place shortening, flour and salt in food processor. Cover and


process, using quick on-and-off motions, until mixture is crumbly.

With food processor running, pour water all at once through feed tube until dough
leaves side of bowl (dough should not form a ball). Continue as directed in step 2.

Recipes 2 Page 352


Coconut Cream Pie
Tuesday, March 06, 2007
12:23 AM

Subject [Gourmet_Gourmand] Coconut Cream Pie


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Ba king Exchange; Wanda's Recipe Exchange; 1
Reci pes Galore; Cooking With Haggermaker; Kri sty's Ki tchen Korner; Recipes And More; The Orchard; Addicted To
Reci pes; Favorite Cookbook Recipes; Recipes 2 Share; Our Ki tchen Table; Recipes Are Us
Cc Appetizer Dessert Ca rt; Lets Cook; Friends Global Cooks; Dessert Recipe Exchange; Recipe Favorites; 1 Recipes
Ga l ore; Recipe Heaven; Dessert Lovers; Recipe Oasis; Country Pa ntry; Chri stians Sharing Recipes; Recipes Recipes;
Ba kery Shoppe; Cooking With Terry
Sent Monda y, Ma rch 05, 2007 10:15 PM

Coconut Cream Pie


Prep: 30 min; Cook: 15 min; Chill: 2hr
Makes 8 servings

Baked Crust (below)


4 large egg yolks, slightly beaten
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 tablespoons stick margarine or butter,
softened
2 teaspoons vanilla
1 cup flaked coconut
1 cup Sweetened Whipped Cream (below)

1. Prepare Baked Pie Crust

2. Beat egg yolks with fork in small bowl. Mix sugar,


cornstarch and salt in 2-quart saucepan. Gradually stir
in milk/ Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute

3. Immediately stir at least half of the hot mixture


gradually into egg yolks; stir back into hot mixture in
saucepan. Boil and stir 1 minute; remove from heat.
Pour into pie shell. Press plastic wrap onto filling.
Refrigerate about 2 hours or until set

4. Remove from plastic wrap. Top pie with Sweetened


Whipped Cream and remaining coconut. Immediately
refrigerate any remaining pie after serving

*Spreads with at least 65% vegetable oil can be substituted

1 Serving: Calories 415 (Calories from Fat 225); Fat 25g


(Saturated 11g); Cholesterol 130mg; Sodium 380

Recipes 2 Page 353


(Saturated 11g); Cholesterol 130mg; Sodium 380
Carbohydrate 43g (Dietary Fiber 1g); Protein 6g

Banana Cream Pie:

Increase vanilla to 1 tablespoon plus 1 teaspoon. Omit coconut. Press p;astic


wrap onto filling in saucepan. Refrigerate until room
temperature. Slice 2 large bananas into pie shell. Pour
filling over bananas. Garnish with banana slices if desired

Chocolate Cream Pie

Increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit


margarine and coconut. Stir in 2 ounces unsweetened choco-
late, cut up, after stirring in milk in step 2

Timesaving Tip

Substitute Graham Cracker Crust (below) for the


Baked Pie Crust and frozen (thawed) whipped topping
for the Sweetened Whipped Cream

Baked Pie Crust

Filled Crust

For Pie, trim overhanging edge of pastry 1 inch from rim of pie
plate. Fold and roll pastry under, even with pie plate, flute.

Baked Crust (unfilled): Heat oven to 475. For pie,


trim overhanging edge of pastry 1 inch from rim of pie
plate. Fold and roll pastry under, even with plate; flute.

Sweetened Whipped Cream


Prep: 5 min

For 1 cup whipped cream:

Beat 1/2 cup whipping (heavy) cream and 1 tablespoon


granulated or powdered sugar in chilled small bowl with
electric mixer on high speed until stiff

For 1 1/2 cups whipped cream

Beat 3/4 cup whipping (heavy) cream and 2 tablespoons


granulated or powdered sugar in chilled small bowl with electric
mixer on high speed until stiff

For 2 1/3 cups whipped cream

Beat 1 cup whipping (heavy) cream and 3 tablespoons


granulated or powdered sugar in chilled medium bowl with electric

Recipes 2 Page 354


granulated or powdered sugar in chilled medium bowl with electric
mixer on high speed until stiff

1 Serving: Calories 55 (Calories from Fat 45); Fat 5g


(Saturated 3g); Cholesterol 15mg; Sodium 5mg;
Carbohydrate 2g (Dietary Fiber 0g); Protein 0g

Flavored Sweetened Whipped Cream

Beat 1 cup whipping (heavy) cream, 3 tablespoons granu-


lated or powdered sugar and one of the following ingredients
in chilled medium bowl with electric mixer on high speed until
stiff

1 teaspoon grated lemon or orange peel


1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1/2 teaspoon rum flavoring
1/4 teaspoon maple flavoring

Graham Cracker Crust


Prep: 10 min; Bake: 10 min
Makes 8 servings

1 1/2 cups (about 20 squares) regular or


cinnamon graham crackers, finely crushed
1/3 cup stick margarine or butter, melted
3 tablespoons sugar

1. Heat oven to 350 degrees

2. Mix crumbs, magarine and sugar. Reserve 3


tablespoons mixture for topping if desired. Press
remaining mixture firmly against bottom and side of
pie plate, 9x1 1/4 inches

3. Bake about 10 minutes or until light brown;


cool

*Spreads with at least 65% vegetable oil can be substituted

1 Serving: Calories 155 (Calories from Fat 80); Fat 9g


(Saturated 2g); Cholesterol 0mg; Sodium 180mg;
Carbohydrate 17g (Calories from Fat 0g); Protein 1g

Timesaving Tip

Recipes 2 Page 355


To microwave, prepare as directed - except use microwavable
pie plate. Microwave uncovered on High 2 to 3 minutes, rotating
pie plate 1/2 turn ever minute until set; cool

Recipes 2 Page 356


Lemon Meringue Pie
Tuesday, March 06, 2007
8:39 PM

Subject [Gourmet_Gourmand] Lemon Meringue Pie


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Pa ntry Challenge; Favorite Recipe Cookbooks; Di vine Desserts; Favorite Recipe Exchange;
Reci pes Share Friends; Gourmet Gourmand; Angeliques Kitchen; 1 Ba kery Ma dness; All Recipes Only; Addicted To
Reci pes; Recipes 2 Share; Our Ki tchen Ta ble; Recipes Are Us
Cc Recipes Galore 2007; Res taurant Classics; Cool Creative Cooks; Baking Exchange; Wanda's Recipe Exchange; 1
Recipes Galore; Cooking With Haggermaker; Kristy's Kitchen Korner; Recipes And More; The Orchard; Christians
Sharing Recipes; Recipes Recipes; Bakery Shoppe; Cooking With Terry
Sent Tues day, Ma rch 06, 2007 8:35 PM

Lemon Meringue Pie


Prep: 30 min; Cook: 10 min; Bake: 22 min
Makes 8 servings

Baked Crust (below)


3 large egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons stick margarine or butter
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue for 9-inch Pie (below)

1. Prepare Baked Pie Crust

2. Heat oven to 400 degrees

3. Beat egg yolks with fork in small bowl. Mix


sugar and cornstarch in 2-quart saucepan. Gradually
stir in water. Cook over medium heat, stirring con-
stantly, until mixture thickens and boils. Boil and stir 1
minute

4. Immediately stir at least half of the hot mixture


into egg yolks; stir back into hot mixture in saucepan.
Boil and stir 1 minute; remove from heat. Stir in mar-
garine, lemon peel, lemon juice and food color. Pour
into pie crust

5. Prepare Meringue for 9-inch Pie. Spoon onto hot


pie filling. Spread over filling, carefully sealing
meringue to edge of crust to prevent shrinking or
weeping

6. Bake 8 to 12 minutes or until mearingue is light

Recipes 2 Page 357


6. Bake 8 to 12 minutes or until mearingue is light
brown. Cool away from draft. Cover and refrigerate
cooled pie until serving. Immediately refrigerate any
remaining pie

*Spreads with at least 65% vegetable oil can be substitued

1 Serving: Calories 425 (Calories from Fat 145); Fat 16g


(Saturated 4g); Cholesterol 80mg; Sodium 210mg;
Carbohydrate 66g (Dietary Fiber 0g); Protein 4g

Baked Pie Crust

Prepare pastry as directed for One-Crust Pie (below) -


except roll pastry into 13-inch circle. Cut into eight 4
1/2-inch circles

Heat oven to 475 degrees. Fit circles over backs of medium


muffin cups, 2 1/2 x 1 1/4 inches, or 6-ounce custard
cups, making pleats so pastry will fit closely. (If using
individual pie pans or tart pans, cut pastry circlees 1
inch larger than upside-down pans; fit into pans.) Prick
pastry thoroughly with fork to prevent puffing. Place
on cookie sheet.

Bake 8 to 10 minutes or until light brown. Cool before


removing from cups. Fill each shell with 1/3 to 1/2 cup
of your favorite filling pudding, fresh fruit, or ice
cream

*If using self-rising flour, omit salt. Pie crusts made with self-
rising flour

1 Serving: (one crust); Calories 140 (Calories from Fat 90);


Fat 10g; (Saturated 3g); Cholesterol 0mg; Sodium 65mg;
Carbohydrate 12g (Dietary Fiber 0g); Protein 1g

Meringue For 9-Inch Pie


Prep: 10min
Makes 8 servings

3 large egg whites


1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

1. Beat egg whites and cream of tartar in medium


bowl with electric on high speed until foamy

2. Beat in sugar, 1 tablespoon at a time; continue


beating until stiff and glossy. Do not underbeat. Beat

Recipes 2 Page 358


2. Beat in sugar, 1 tablespoon at a time; continue
beating until stiff and glossy. Do not underbeat. Beat
in vanilla

1 Serving: Calories 45 (Calories from Fat 0); Fat 0g


(Saturated 0g); Cholesterol 0mg; Sodium 20mg;
Carbohydrate 10g (Dietary Fiber 0g); Protein 1g

Recipes 2 Page 359


Better-Than-Ever Cheesy Meat Lasagne Made Over
Tuesday, March 06, 2007
9:04 PM

Subject [Gourmet_Gourmand] Better-Than-Ever Cheesy Meat Lasagne Made Over


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, March 06, 2007 9:01 PM

Better-Than-Ever Cheesy Meat Lasagne Made Over


Rich tasting and meaty, this hearty lasagne is also wonderfully wise.

Prep: 30 min

Ready In: 1 hr 10 min

Serves: 9

Ingredients

3/4 lb. (375 g) extra lean ground beef

3 cloves garlic, minced

1-1/2 tsp. dried oregano leaves

1 can (700 mL) pasta sauce

1 cup chopped tomatoes (about 1 large)

9 lasagne noodles, cooked, drained

1 container (500 mL) cottage cheese

2 cups KRAFT Part-Skim Mozzarella Shredded Cheese, divided

Directions

1 PREHEAT oven to 375°F. Brown meat with garlic and oregano in medium saucepan. Stir in pasta sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.

2 SPREAD 1/2 cup of the sauce mixture onto bottom of 13x9-inch baking dish. Cover with layers of 3 noodles, 1 cup cottage cheese, 1/2 cup mozzarella cheese and 1 cup of the
remaining sauce mixture. Repeat all layers. Top with remaining 3 noodles and remaining sauce mixture. Cover with foil.

3 BAKE 30 min. or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 min. or until cheese is melted. Let stand 5 min.
before serving.

Make Ahead
Assemble as directed; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until he ated through.

Makeover Savings
We've made over a traditional lasagne that results in a savings of 197 calories and 18 grams of fat per serving. We replaced the sausage with extra lean ground beef and decreased
the amount, used cottage cheese in place of ricotta cheese and used Kraft Part Skim Mozzarella Shredded Cheese.

Recipes 2 Page 360


Nutritional Info
Serving Size = 1/9 th recipe (263 g)

Calories 310
Total fat 9g
Sodium 938 mg
Carbohydrate 29 g
Dietary fibre 1g
Protein 26 g
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 10 %DV

Recipes 2 Page 361


CHOCOLATE CUSTARD CUPS
Tuesday, March 06, 2007
9:04 PM

Subject [Gourmet_Gourmand] CHOCOLATE CUSTARD CUPS


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, Ma rch 06, 2007 8:58 PM

Chocolate Custard Cups

Serves 4; Prep time: 15 minutes; Total time: 1 hour


The custards are based on French pots de crème ("potted custards"), which are baked in individual cups or
ramekins. These can be made ahead of time and refrigerated.

1 1/2 cups half-and-half

1 teaspoon vanilla extract

3 large egg yolks

1/4 cup sugar

pinch of salt

3 ounces semisweet chocolate, melted

1. Preheat oven to 325°. Bring a kettle of water to a boil. In a medium saucepan, bring
half-and-half and vanilla just to a boil. Remove from heat.

2. Place egg yolks, sugar, and salt in a medium bowl. Beat until light, then whisk in
chocolate. Whisking constantly, gradually add hot half-and-half mixture. Skim any foam
from surface.

3. Divide mixture among four (6-ounce) custard cups, and place in a baking dish just
large enough to hold them. Place in oven, and pour enough boiling water in dish to come
halfway up sides of cups. Drape a sheet of aluminum foil over top of baking dish (do not
seal).

4. Bake custards until just set but still slightly wobbly, 40 to 45 minutes. Remove cups
from dish; refrigerate until chilled, at least 2 hours.

N ote: For
a taste of Mexico, add cinnamon sticks in Step 1. Steep for 20 to 30 minutes, and
discard. Return just to a boil before proceeding.

Recipes 2 Page 362


Portobello Mushroom Stacked Lasagna
Tuesday, March 06, 2007
9:05 PM

Subject [Gourmet_Gourmand] Portobello Mushroom Stacked Lasagna


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, Ma rch 06, 2007 8:59 PM

Portobello Mushroom Stacked Lasagna


Serves 4
The large mushroom caps function as the pasta in this version of a luscious Italian favorite.
Remove the mushroom gills by scraping them off gently with the side of a spoon, and
discard the gills.
2 Tbs. olive oil
2 large garlic cloves, minced
8 extra-large portobello mushroom caps, stems and gills removed
1 1/4 tsp. salt
1 15-oz. container whole milk ricotta
1 10-oz. package frozen chopped spinach, thawed
2/3 cup coarsely shredded Asiago cheese
1 egg, lightly beaten
1/4 tsp. freshly grated nutmeg, optional
1/4 tsp. freshly ground black pepper
3/4 cup low-carb marinara sauce, divided
1. Preheat oven to 425F.
2. Combine oil and 1 minced clove of garlic in a small saucepan, and heat over medium heat
until aromatic and lightly golden. Brush oil onto both sides of mushrooms, and season with
1 tsp. salt. Arrange caps smooth side up in a single layer in a baking pan. Bake 10 minutes.
3. Meanwhile, stir together ricotta, spinach, Asiago cheese, egg, nutmeg, if using, 1/4
teaspoon salt, pepper and remaining garlic in a large bowl. Remove mushrooms from oven.
4. Turn over 4 caps so that the underside is up, and divide the filling evenly among caps.
Drizzle 1 Tbs. marinara sauce over each cap. Top with remaining caps, top side up.
Alternatively, trim the caps into uniform squares and slice them horizontally to make 4
squares out of 2 caps. Place 1 square on bottom in pan. Spread 1/3 of filling on first layer of
mushrooms. Repeat layers with remaining ingredients to end with mushroom cap on top.
5. For either version of this lasagna, pour remaining marinara sauce evenly over mushrooms,
and bake 12 to 14 minutes more, or until filling is hot and slightly puffy. Remove from oven,
and, using a large spatula, lift stack off baking pan, including any stuffing. Serve hot.
PER SERVING:
440 Calories
27 Protein
27g Total Fat (13G Saturated Fat)
20g Carbohydrates
125mg Cholesterol
1170mg Sodium
6g Fiber
6g Sugars

Recipes 2 Page 363


HOW-TO: ROASTED TOMATO SAUCE
Tuesday, March 06, 2007
9:06 PM

Subject [Bulk] [Gourmet_Gourmand] HOW-TO: ROASTED TOMATO SAUCE


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, Ma rch 06, 2007 8:57 PM

How-To: Roasted Tomato Sauce

Makes 4 1/4 cups; prep time: 30 minutes; total time: 1 hour 30 minutes
Instead of simmering them on the stove, roast the ingredients together in the oven for a sauce with a rich, smoky taste.

3 pounds tomatoes (beefsteak or plum)

1 medium onion, halved and sliced 1/4 inch thick

2 carrots, sliced into 1/4-inch rounds

4 garlic cloves (peeled)

1/2 teaspoon dried thyme

2 tablespoons olive oil

C oarse salt and ground pepper

1. Preheat oven to 425°. Use a sharp paring knife to core the tomatoes. C ut tomatoes in half; transfer to one large
(or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.

2. Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes
cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward
the center of the sheet.

3. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse
several times, until chunky. Let cool completely; transfer to an airtight container. Refrigerate up to 1 week, or freeze
up to 3 months (thaw before using).

N ote: Other Ways To Use Sauce

• Add diced olives or capers, and spoon over sautéed or baked chicken breasts.
• Thin with broth, water, or heavy cream for a hot soup.
• Mix in chopped fresh basil, and drizzle over broiled white fish.
• Use in your favorite lasagna and pizza recipes.

Recipes 2 Page 364


MACARONI AND CHEESE
Tuesday, March 06, 2007
9:06 PM

Subject [Gourmet_Gourmand] MACARONI AND CHEESE


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, Ma rch 06, 2007 8:55 PM

Macaroni and Cheese

Serves 8; Prep time: 20 minutes; Total time:1 hour 40 minutes


If you’d like to cook and serve this meal immediately (rather than freezing it), bake uncovered until
golden and bubbling, twenty to thirty minutes. You can also freeze portions now, then bake them as
needed for quick weeknight meals.

1 pound short pasta, such as cavatappi or macaroni

C oarse salt

6 tablespoons butter

1/4 cup all-purpose flour

4 cups milk

1/8 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

3 cups shredded sharp white cheddar cheese (12 ounces)

1 cup finely grated Parmesan cheese (2 ounces)

3 cups very coarse fresh breadcrumbs

1. C ook pasta in a large pot of boiling salted water 1 to 2 minutes less than
package instructions. Drain, rinse with cool water, and return to pot.

2. Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium -


high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and
2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick
enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until
smooth. Pour over pasta; toss to coat. Divide among baking dishes.

3. Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over


pasta. C over tightly with plastic wrap; freeze up to 3 months.

4. Preheat oven to 375°. Place frozen dishes on a baking sheet; remove


plastic. C over with foil. Bake until bubbling, 60 to 70 minutes for large dishes,
40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10
minutes more.

N ote: This recipe makes enough for two 2-quart or eight 12- to 16-ounce baking
dishes.

Recipes 2 Page 365


Easy Banana Cream Pie
Tuesday, March 06, 2007
9:11 PM

Subject [Gourmet_Gourmand] Easy Banana Cream Pie


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, Ma rch 06, 2007 9:02 PM

Easy Banana Cream Pie

Prep: 15 min

Ready In: 3 hr 15 min

Serves: 8

Ingredients

1-1/4 cups HONEY MAID Graham Crumbs

2 Tbsp. butter, melted

2 medium ripe bananas, sliced

3 cups cold skim milk

2 pkg. (4-serving size each) JELL-O Vanilla


Fat Free Instant Pudding

1-1/2 cups thawed COOL WHIP Light


Whipped Topping, divided

Directions

Recipes 2 Page 366


Directions

1 COMBINE graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie
plate. Place half of the banana slices in crust; set remaining banana slices aside.

2 POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended.
Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with
remaining banana slices. Cover with remaining pudding mixture.

3 REFRIGERATE 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store
leftover pie in refrigerator.

Easy Chocolate Banana Cream Pie


Prepare as directed, using Jell-O Chocolate Fat Free Instant Pudding.

Cooking Know-How
Make sure the bananas are ripe - even overripe bananas will work! The riper the banana, the more flavourful the
pie.

Nutritional Info
Serving Size = 1 slice (171 g)

Calories 210
Total fat 7g
Saturated fat 4g
Cholesterol 10 mg
Sodium 488 mg
Carbohydrate 34 g
Dietary fibre 1g
Protein 5g
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 12 %DV
Iron 6 %DV

Recipes 2 Page 367


Simple Southern-Style "Unfried" Chicken
Tuesday, March 06, 2007
9:12 PM

Subject [Gourmet_Gourmand] Simple Southern-Style "Unfried" Chicken


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, Ma rch 06, 2007 9:03 PM

Simple Southern-Style "Unfried" Chicken

Prep: 15 min

Ready In: 1 hr 30 min

Serves: 6

Ingredients

1 whole chicken (about 3 lb./1.5 kg), cut up

1/3 cup KRAFT CALORIE-WISE


RANCHER'S CHOICE Dressing

1 pouch SHAKE'N BAKE Extra Crispy


Original Coating Mix

Directions

1 REMOVE skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour
dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30
min. to marinate.

2 PREHEAT oven to 400°F. Place contents of seasoning pouch on plate. Remove chicken from bag, one
piece at a time. Dip chicken in coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any
remaining coating from plate over chicken.

3 BAKE 40 to 45 min. or until cooked through (180°F).

Recipes 2 Page 368


Jazz It Up
For a spicier version, add hot sauce to taste to dressing before marinating chicken.

Nutritional Info
Serving Size = 1/6 th recipe (198 g)

Calories 210
Total fat 9g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 490 mg
Carbohydrate 10 g
Dietary fibre 0g
Protein 21 g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 8 %DV

Recipes 2 Page 369


Pecan Pie
Wednesday, March 07, 2007
7:25 AM

Subject [Gourmet_Gourmand] Pecan Pie


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Pa ntry Challenge; Favorite Recipe Cookbooks; Di vine Desserts; Favorite Recipe Exchange;
Reci pes Share Friends; Gourmet Gourmand; Angeliques Kitchen; 1 Ba kery Ma dness; All Recipes Only; Addicted To
Reci pes; Recipes 2 Share; Cooking With Terry
Cc Recipes Galore 2007; Res taurant Classics; Cool Creative Cooks; Baking Exchange; Wanda's Recipe Exchange; 1
Recipes Galore; Cooking With Haggermaker; Kristy's Kitchen Korner; Recipes And More; The Orchard; Christians
Sharing Recipes; Recipes Recipes; Bakery Shoppe; Recipes R Us
Sent Tues day, Ma rch 06, 2007 10:11 PM

Pecan Pie
Prep: 20 min; Bake: 50 min
Makes 8 servings

Pastry for 9-inch One-Crust Pie


2/3 cup sugar
1/3 cup stick margarine or butter, melted
1 cup corn syrup
1/2 teaspoon salt
3 large eggs
1 cup pecan halves or broken pecans

1. Heat oven to 375 degrees. Prepare pastry

2. Beat sugar, margarine, corn syrup, salt and eggs


in medium bowl with wire whisk or hand beater until
well blended. Stir in pecans. Pour into pastry-lined pie
plate

3. Bake 40 to 50 minutes or until center is set

*Spreads with at least 65% vegetable oil can be substituted

1 Serving: Calories 530 (Calories from Fat 200); Fat 29g


(Saturated 6g); Cholesterol 80mg; Sodium 430mg;
Carbohydrate 63g (Dietary Fiber 1g); Protein 5g

Ligher Pecan Pie

For 22 grams of fat and 475 calories per serving,


decrease the margarine to 1/4 cup. Substitute 1 egg plus
4 egg whites for the 3 eggs. Add 1 teaspoon vanilla with
the egg. Substitute 1/2 cup quick-cooking or old-fashioned
oats and 1/2 cup chopped pecans for the 1 cup pecan halves

Kentucky Pecan Pie

Recipes 2 Page 370


Add 2 tablespoons bourbon with the corn syrup. Stir in
1 package (6 ounces) semisweet chocolate chips (1 cup)
with the pecans

One-Crust Pie

Filled Crust: For pie, trim overhanging edge of pastry


1 inch from rim of pie plate. Fold and roll pastry under,
even with plate; flute

Baked Crust (unfilled):

Heat oven to 475 degrees. For pie, trim overhanging edge


of pastry 1 inch from rim of pie plate. Fold and roll pastry under,
even with plate; flute

Recipes 2 Page 371


Chicken Casserole with Herb Dumplings
Wednesday, March 07, 2007
12:18 PM

Subject [Gourmet_Gourmand] Chicken Casserole with Herb Dumplings


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups. com
Sent Wednesday, Ma rch 07, 2007 11:35 AM

Chicken Casserole with Herb Dumplings


Hands-on time 50mins; cooking time 1hr 40min; serves 6

1.4kg (3lb) oven-ready chicken


225g (8oz) onions, roughly choppped
1 medium carrot, roughly chopped
50g (2oz) celery, roughly chopped
1 bay leaf
Salt and ground black pepper
15ml (1tbsp) olive oil
900g (2lb) leeks, trimmed and sliced
125g (4oz) self-raising flour
2.5ml (1⁄2 level tsp) baking powder
50g (2oz) butter
15ml (1 level tbsp) each chopped flat-leafed parsley and
fresh thyme
125g (4oz) ready-to-eat pitted prunes
Chopped fresh chives to garnish
Cooked baby carrots to serve

1. Place the chicken in a pan. Add the onions, carrot, celery, bay leaf and
5ml (1 level tsp) salt. Add 1.7 litres (3 pints) cold water, bring to the boil,
then cover and simmer for 45min–1hr or until the chicken is cooked.

Recipes 2 Page 372


then cover and simmer for 45min–1hr or until the chicken is cooked.
2. Meanwhile, heat the oil and cook the leeks for 5–6min or until lightly
golden. Add to the casserole for the last 20min of the cooking time.
3. Remove and discard the skin and bones from the chicken, roughly shred the
meat and return to the saucepan with the stock.
4. Sift the flour, baking powder and a pinch of salt into a bowl. Rub in
butter, herbs and 60ml (4tbsp) water, then shape into 12 21⁄2cm (1in)
balls. Place on a baking sheet lined with greaseproof paper and cook at 200°C
(400°F) mark 6 for 15–20min or until golden.
5. Bring the casserole to the boil, season well, then add the prunes and
simmer gently for 5min. Garnish with chives and serve hot with the dumplings.
SERVE WITH...
Baby carrots

PREPARE AHEAD
Complete to the end of step 3, cool quickly and chill overnight.
TO SERVE
Complete the recipe.
420cals, 15g fat (of which 7g saturates, 33g carbs, no added sugar per
serving

Recipes 2 Page 373


Dad's English Muffin Pizzas
Wednesday, March 07, 2007
4:01 PM

Dad's English Muffin Pizzas

Back in 7th grade home-economics, the cooking segment consisted of


learning how to make pizzas with English muffins, some spaghetti sauce, a
little cheese and a toaster oven.
Relax. These aren't those pizzas. These are cool, a little fancy, requiring-
you-to-do-some-cooking English muffin pizzas. When my father came home
with a bag of English muffins announcing that he was going to make pizzas
with them, I sort of rolled my eyes and stepped away. (Okay, dad, whatever
you want.) But when the aroma of caramelizing onions, ham, bubbling
Mozzarella wafted through the house, I got my plate ready. We'll be having
these again soon.
6 muffin halves (want to make your own English muffins? here's how)
1 cup grated Mozzarella cheese, packed
1 Tbsp butter
1 medium onion, sliced thin
3/4 cup diced ham
A pinch of chopped fresh sage
1/4 teaspoon stoneground mustard
Optional: A few slices of fresh tomato
1 Preheat oven to 425°F.
2 Melt butter in a medium skillet on medium high heat. Add the onions and
cook until translucent, about 5 minutes. Add the diced ham, cook 5 minutes
more. Mix in the sage and mustard. Remove from heat.
3 Put muffin halves, open side up on a sturdy baking pan. Distribute the
cheese evenly, sprinkling over the muffin halves. Put the onion ham mixture
on top of the cheese. If you want to use tomato slices, layer them between
the cheese and onion mixture.
4 Bake at 425°F for 8-9 minutes, until the muffins and toppings are nicely
browned, but not burnt. Cut into quarters for appetizers or just leave whole
for a meal or snack.

Recipes 2 Page 374


Sim ply R ecipes http://www.sim plyrecipes.com

Recipes 2 Page 375


Key Lime Pie
Thursday, March 08, 2007
6:28 PM

Subject [Gourmet_Gourmand] Key Lime Pie


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Pa ntry Challenge; Favorite Recipe Cookbooks; Di vine Desserts; Favorite Recipe Exchange;
Reci pes Share Friends; Gourmet Gourmand; Angeliques Kitchen; 1 Ba kery Ma dness; All Recipes Only; Fruit Recipe;
Si mply Recipes; Daily Recipes; Our Ki tchen Table; Recipes R Us
Cc Reci pes Galore 2007; Res taurant Classics; Cool Creative Cooks; Ba king Exchange; Wanda's Recipe Exchange; 1
Reci pes Galore; Cooking With Haggermaker; Kri sty's Ki tchen Korner; Recipes And More; The Orchard; Addicted To
Reci pes; Favorite Cookbook Recipes; Recipes 2 Share; Our Ki tchen Table; Recipes Are Us
Sent Thurs day, Ma rch 08, 2007 6:09 PM

Key Lime Pie


Prep: 30 min; Bake: 35 min; Coo: 15 min; Chill: 2hr
Makes 8 servings

Baked Pie Crust (below)


3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup Key Lime juice or lime juice
1 teaspoon grated lime or lemon peel
1 1/2 cups Sweetened Whipped Cream (below)

1. Prepare Baked Pie Crust. Cool Completely

2. Heat oven to 350 degrees

3. Beat eggs, milk, lime juice and lime peel in me-


dium bowl with electric mixer on medium speed about
1 minute or until well blended. Pour into pie crust

4. Bake 30 to 35 minutes or until center is set. Cool


in medium pan on wire rack 15 minutes. Cover and refrigerate
at least 2 hours until chilled but no longer than 3 days.
Spread with Sweetened Whipped Cream. Immediately
refrigerate any remaining pie.

1 Serving: Calories 410 (Calories from fat 205); Fat 23g


(Saturated 10g); Cholesterol 120mg; Sodium 230mg;
Carbohydrate 43g (Dietary Fiber 0g); Protein 8g

Baked Crust (unfilled):

Heat oven to 475 degrees. For pie, trim overhanging edge


of pastry 1 inch from rim of pie plate. Fold and roll pastry
under, even with pie plate; flute
Sweetened Whipped Cream
Prep: 5 min

Recipes 2 Page 376


Prep: 5 min

For 1 1/2 cups whipped cream:

Beat 3/4 cup whipping (heavy) cream and 3 tablespoons


granulated or powdered sugar in chilled medium bowl with
electric mixer on high speed until stiff

1 Serving: Calories 55 (Calories from Fat 45); Fat 5g


(Saturated 3g); Cholesterol 15mg; Sodium 5mg;
Carbohydrate 2g (Dietary Fiber 0g); Protein 0g

Recipes 2 Page 377


Mashed Potatoes with Kale and Olive Oil
Friday, March 09, 2007
1:19 PM

Subject [Gourmet_Gourmand] Mashed Potatoes with Kale and Olive Oil


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Fri day, Ma rch 09, 2007 1:04 PM

Mashed Potatoes with Kale and Olive Oil


March 8, 2007 | by Heidi
Meet my new favorite mashed potato recipe - creamy potatoes flecked with finely chopped greens and garlic.
Adding a green like kale is a great way to add color and nutritional umph to America's favorite starch-packed
side dish. Good luck passing this one off on the kids, at that age I liked my potatoes just-so and this meant free
of lumps, skins, and most importantly, anything remotely green. Let's hope your kids are more adventurous
eaters than I was.
The inspiration for this recipe comes from The Oldways Table, a cookbook that has been sitting on my desk
since it came out late last year. It's a fantastic collection of recipes highlighting healthy eating where it
intersects traditional foodways. You end up with a book full of recipes contributed by food writers like Paula
Wolfert, Molly Stevens, and Lidia Bastianich alongside dozens of essays by influencers like Deborah Madison,
Bill Niman, Zarela Martinez, and Oldways principals Dun Gifford and Sara Baer-Sinnott.
Today's mashed potato recipe was contributed by Steve Petusevsky - I made a few minor tweaks, but the
v ersion below is similar in spirit to what you'll find in the book.
A selection of some of the other recipes I've tagged to try: Bulgur Pilaf with Toasted Noodles, Highland
Oatcakes (Wayne loves Oatcakes), Baked Lima Beans From Brooklyn, Cracked Green Oliv e and Walnut Salad,
Addictive Sweet-and-Hot Rum Roasted Peanuts, Baba Limoncello with Lemon Cream - the list goes on.
I brainstormed a few other directions you could take this recipe.
 Use m ashed white beans in place of the m ashed potatoes.
 Add stock until you have a potato soup with kale.
 Add som e sauteed or baked m ushrooms (chopped) and use as an empanada filling.

Mashed Potatoes with Kale and Olive Oil


For this recipe, be sure to wash the kale well (or spinach, or chard) - dirt and grit hides in the leaves. I don't like
floppy leafiness in my potatoes, so I chop the kale quite finely. I f you stir the kale in too much it can lend a slight
green cast to your potatoes, so i just barely stir it in right before serving. Also, on the potato front - feel free to use

Recipes 2 Page 378


green cast to your potatoes, so i just barely stir it in right before serving. Also, on the potato front - feel free to use
unpeeled potatoes if you like something a bit more rustic (and nutritious). I picked up some yellow -fleshed German
Butterball potatoes at the market last week and they added the visual illusion that the mashed potatoes were packed
with butter. Didn't miss the real thing a bit.
3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 clov es garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1 /2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1 /4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling
for 2 0 m inutes, or until the potatoes are tender.
Heat two tablespoons of oliv e oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big
pinch of salt, and saute just until tender - about a minute. Set aside.
Mash the potatoes with a potato m asher or fork. Slowly stir in the milk a few big splashes at a time. You are after a
thick, creamy texture, so if y our potatoes are on the dry side keep adding m ilk until the texture is right. Season with
salt and pepper.
Dum p the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, m ake a well in the center of the
potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.
Serves 6.

Recipes 2 Page 379


BANANA RUM CREAM PIE
Monday, March 12, 2007
8:24 AM

BANANA RUM CREAM PIE


This voluptuous rum-spiked pie will surprise you with its complexity — a hint of curry powder
adds an elusive undertone that makes it particularly delicious.
click photo to enlarge

1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers


5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon cinnamon
1/2 cup packed dark brown sugar
8 oz cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas

Special equipment: a 9-inch pie plate

Put oven rack in middle position and preheat oven to 350°F.

Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl
with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press
remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes,
then cool completely in pie plate on a rack, about 20 minutes.

Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an
electric mixer at high speed until light and fluffy, about 1 minute.

Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft
peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in
remaining whipped cream gently but thoroughly.

Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over
bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

Makes 8 servings.
Gourmet
Quick Kitchen
March 2007

Recipes 2 Page 380


The family that cooks together develops tolerance
Monday, March 12, 2007
8:26 AM

Subject [Gourmet_Gourmand] The family that cooks together develops tolerance


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Monda y, Ma rch 12, 2007 8:03 AM

http://www.chicagotribune.com/features/food/foodanddrink/sns- fdcolumn-wk4,0,7383023.story
FOOD COLUMN
Chez Nous
The family that cooks together develops tolerance

By Leah Eskin
Chicago Tribune

Family dinner is alleged to bolster SAT scores, deflate blood pressure and induce world peace.
Which seems likely, if hard to track. At our table, no one has ever administered a standardized
test, blood screen or peace prize.

Still, we persist in eating dinner, every night. Even if Columbia University, Dominick's and other
authorities make a policy of promoting it. After all, what's the alternative?

One lazy weekend we managed to complicate the habit. We'd decided to stay put, and once we
got the hang of doing nothing it developed a certain appeal. One best tempered by busywork like
puzzles and knitting, and, well, dinner. Let's all cook together, the youngest demanded. Everyone
makes one dish. This seemed like an ingenious idea, coming as it did from the sole member of
the kitchen brigade who has yet to master toast.

The 1st grader called mashed potatoes, committed as he is to both mashing and potatoes. The 4th
grader settled on Brussels sprouts, presumably because they cook up cute. The local dad
suggested chicken, crisped under a brick. For the cook most adept working the butter knife I
could see the appeal. Here was a recipe that called for equipment found in the garage. Equipment
lacking cord or attachment or technique spelled out in French. Equipment best applied with brute
force. I offered to expedite.

The youngest took to peeling with enthusiasm, and mashing with abandon. The big girl
appreciated the authority implicit in the big knife. The dad located a 45-minute recipe and a
chicken and a brick and then, just as the three were scheduled to meet up in the skillet, got
distracted by technical troubles in the basement that needed tending. About 45 minutes worth of
tending.

I expedited the chicken into the pan and applied the brick, marveling at the simplicity of
technique. The brick, exerting heaviness, pins the chicken flat against pan. In protest, it crisps.
Apparently the Italian household comes equipped with the dedicated chicken-squishing brick,
but the American cook, ever resourceful, simply foil-wraps the actual brick. Or rock. Or tin of
peas. I removed the brick and expedited the flip.

Recipes 2 Page 381


peas. I removed the brick and expedited the flip.

After which we all sat down to family-cooked family dinner. The legumier pronounced his work
scrumptious. The saucier declared her sprouts a triumph. The dad de cuisine, persistent
perfectionist, critiqued his chicken, which he felt should have been squished flatter, cooked
longer and finished crispier. Close enough, I decided, to high-scoring, low-pressure and peaceful.

CHICKS 'N' BRICKS

Serves two adults and two children

Ingredients
1 3-pound chicken (best to keep it small)
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons thyme leaves
1 teaspoon fresh rosemary leaves
1 clove garlic, smashed
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

1. Smash: Set the chicken, breast-side down, on a secure cutting board. Using poultry shears, cut
along each side of the backbone. Remove backbone (save it to make stock). Flip the chicken
over, open and flatten by pressing on any lumpy parts with the heel of your hand. Rinse and pat
dry.

2. Marinate: Mix 2 tablespoons oil with remaining ingredients. Rub this marinade into the
chicken, then slip chicken and any remaining marinade into a zip-top bag. Chill 1 hour.

3. Crisp: Heat remaining 1 tablespoon oil in a large heavy skillet (cast iron would be ideal) over
medium. Lift chicken from marinade and brush off any stray herbs. Settle chicken in hot pan,
skin side down. Weight down with two bricks wrapped in foil, side by side. Let sizzle,
undisturbed, until deep brown and half cooked, 20 minutes. Using tongs and care, flip chicken to
the other side. Do not weight this side with bricks--that would sog the beautifully crisp crust. Let
sizzle until meat is cooked through and the inner thigh registers 165 degrees, 20 more minutes.

4. Munch: Enjoy hot or warm.


Copyright © 2007, Chicago Tribune
Bon appetit, Lydia

Recipes 2 Page 382


A pinch of fame, a pound of fortune
Monday, March 12, 2007
8:27 AM

Subject [Gourmet_Gourmand] A pinch of fame, a pound of fortune


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Monda y, Ma rch 12, 2007 8:00 AM

http://www.chicagotribune.com/features/food/foodanddrink/sns- fdcook2-wk4,0,4136115.story
A pinch of fame, a pound of fortune
Prizes and glory spur competitive cooks to create that
winning recipe

By Robin Mather Jenkins


Chicago Tribune staff reporter

It Might be the most honeyed phrase a home cook can hear.: "This [your recipe here] tastes like a
million bucks!"

If it won the Pillsbury Bake-Off, it would taste like a million bucks, because that's the grand
prize.

But wait! That's not all!

Just ask a prize-winning cook like Josie A.G. Shapiro of Chicago what she has won: "A
honeymoon in France!"

Or ask seasoned contest cook Gloria Bradley of Naperville, Ill. what pleased her most: "Impress
the kids by appearing in the National Enquirer!"

Or ask two-time Bake-Off contender Carolyn Shlens of Seymour, near Champaign, Ill. about her
proudest moment: "To see your recipe--and a very glamorous photo--on a California raisins
calendar!"

And there's still more!

$5,000 from the Mushroom Council! $10,000 from AllRecipes.com! $50,000 from the
Cattlemen's Beef Board! And $100,000 from the National Chicken Council!

People who enter cooking contests form an unusual subculture of the food world. They follow a
different calendar than the rest of us: At the end of December, when we're getting ready to
celebrate New Year's Eve, they anxiously anticipate the announcement of the finalists for the
National Chicken Cooking Contest. At the end of September, when most of us are watching
college football, they're holding their breath for a phone call from Pillsbury to say that they're
going to "the big one": the biennial Bake-Off.

They even have their own language. They call themselves "contesters," not contestants, and their

Recipes 2 Page 383


activity is "contesting." The recipes they develop use "product," not ingredients. When talking
among themselves, you'll hear mutters like "my first beef," "PBO" (Pillsbury Bake-Off) and "at
Chicken '06."

Contesters may enter one or two contests a year, or dozens. They may enter every contest they
learn about, or only national contests with cash prizes above a certain level. They may prefer
face-to-face cook-offs or, as Bradley quipped, "the kind of contests where I send in a recipe and
they send me a check for $10,000." Some prefer contests that require a little essay with the
recipe; some absolutely won't enter a contest that requires anything but the recipe itself.

They may take it as seriously as death and taxes, or they may take a more happy-go-lucky
approach. But one thing is certain: Cooking contests are their passion.

Contesters have different reasons for competing. For Bradley, a veteran of 35 years with many
wins to her credit, the motive is pleasure: "Ever since I was a child, I loved geography," she said.
"I wanted to travel, but with five kids, I didn't have the money. Heck, [contesting] has paid for all
my trips around the world, and I've gone first class."

Contesting is a hobby for some. "I help in my husband's accounting business and we do some
property management," said Shlens. "I don't enter a lot. It's a hobby, but it's on my list of
resolutions to do more."

For others, it is a challenge to be creative. "I love inventing recipes, and it is a neat way to get me
thinking about new ingredients and different techniques," said Shapiro. "I would never have
thought to put hazelnuts in meatballs, but when there was a meatball contest, it pushed me to
think about them in a different way." (The idea won her $2,000 in travel vouchers from Ballo's
Meatballs in 2005. Another Shapiro creation won a Red Bicyclette wine contest, earning her a
25-day trip to Provence just in time for her wedding the same year.)

Creativity and prizes only partly explain why tens of thousands of people enter the Pillsbury
Bake-Off, said Onju Sturlaugson, promotions manager at General Mills, which sponsors the
competition.

"Others may have heard about the contest from a past finalist and are motivated by the chance to
win a trip, enjoy the once-in-a-lifetime experience of the competition itself, and become a bit of a
celebrity in their communities," Sturlaugson said.

Whatever their reasons, contesters pursue their interest with the same single-mindedness of a kid
with a frosting-covered beater. Sometimes, they pass the interest on to kids or grandkids.
Bradley's grandson Brian won $15,000 in a contest that bought him a new computer and paid for
part of his college costs.

The interest is growing too.

"We get 40,000 hits a day," said Betty Parham, editor of recipecontests.com, a subscription Web
site nicknamed "Cooking Contest Central." Parham, a retired Atlanta Journal-Constitution food
columnist, has edited the site for 10 years. Members pay $25 a year for access to special content.

"When we started, there were maybe 10 contests listed at any one time. Now every week, we're
adding eight or 10, small or large. Right now, we have more than 100 contests listed, with
deadlines in about 50 of them," she said. (Some standing contests don't have deadlines because
awards are given periodically.)

Parham said her research has shown that contesting began in 1813, when a man named Elkanah
Watson, a promoter for agricultural fairs, organized a fair in Pittsfield, Mass. A newspaper
reported that there were no women at the fair, and wondered if female attendance was low
because it was held on a Monday, which was laundry day, Parham said. "So [Watson] started
some home arts competitions in baking and needlework and so forth," she said.

"Even today, competition for those blue ribbons at the fairs are huge," she said. "The cash prizes
are small, but they tweak that competitive spirit in women who [have to] do these things every

Recipes 2 Page 384


are small, but they tweak that competitive spirit in women who [have to] do these things every
day."

Contesters aren't just women, as both Parham and Sturlaugson pointed out.

"A wide range of talented cooks from around the country were among the finalists for the last
[Pillsbury] contest," Sturlaugson said. "They ranged in age from 20 to 67, came from 35 states
and represented a variety of professions and demographics."

Added Parham: "The demographic is changing from rural housewife to big-time career people
who do this as a hobby. Our membership now is men, women, PhDs, computer experts, people
with advanced education."

Contesters often start with smaller contests to build confidence, Parham said. That's how Shlens
began.

"I started way back in junior high," she said. "As part of our home economics class, we got extra
credit for entering the Mid-South Fair" in Memphis, her hometown. Later, she entered the
Champaign (Ill.) county fair.

"And then, the first time I entered the Pillsbury Bake-Off, I was selected!" she said. "I was so
shocked that I didn't even remember what I entered." That dish, Greek Isle pasta salad, earned
her first Bake-Off trip in 1992. She went again last year with double-strawberry individual baked
Alaskas.

"I would have loved to win, but I knew I didn't have a chance," Shlens said philosophically about
her 2006 entry. "The person who won the whole thing was the winner of my category, so there
was no way I could have won."

Disappointment--at not being chosen, or perhaps worse, at not winning--is part of the game, said
Bradley. "The bigger the contest, the bigger the let-down," she said. "It can be very
disappointing, if not depressing."

She gives herself a little time to be disappointed, she said, and then focuses on the next contest.
"I just say, 'OK, I'll close that chapter.' There's always the next one."

For Bradley, that has proven true. "The next one" has brought home prizes from 200 contests, by
her estimate. "I can sometimes go eight months without winning anything, then I'll win several
all at once. Tillamook got me a trip to Oregon. Sunset [magazine] got me a trip to Las Vegas and
$5,000, Cooking Light got me $10,000, so within a short period, I won the equivalent of
$25,000. But then I might go a year without winning anything else."

Some of her winnings are paying to redo her kitchen, Bradley said, "so my money's all gone. It's
easy come, easy go. I consider my winnings to be found money--I have seen all the world that
I've wanted to see. Isn't that great?

"I'll be entering contests until I take my last breath."

---

Competition and community

An unexpected fringe benefit of entering contests is the friendship that develops among
competitors.

"Even though we're all competing, there's a lot of support on the electronic bulletin boards," "
said Carolyn Shlens of Seymour. "If you need a bar code for a contest, someone will send it.

It adds another level of interest to a cook-off to see people I've been chatting with on the
'Cooking Contest Central' bulletin boards."

Recipes 2 Page 385


For recipecontests.com editor Betty Parham, that might just be the best part of the job.

"Before this Web site, these people didn't know each other unless they met at a cook-off," she
said. "But now they can get to know each other in the forum. They're friends, and they're very
supportive. We had a bunch of Pillsbury finalists, and it was a huge thrill for them to meet at the
Bake-Off. Creating community is very satisfying."

Enter now: The 43rd Pillsbury Bake-Off Contest

Many contesters consider the Pillsbury Bake-Off the equivalent of the Oscars.

Now's your chance. The 2008 Pillsbury Bake-Off will accept entries through April 22. This year,
only entries submitted through a Web site's electronic form will be accepted. For more
information, visit bakeoff.yahoo.com.

Finalists will learn around Sept. 30 that they've been selected for the competition, to be held
April 14, 2008, in Dallas. The grand prize winner wins $1 million and GE Profile kitchen
appliances worth an additional $10,000. Winners in four recipe category competitions will win
$5,000 and a GE Profile range.

Many new ingredients are eligible this year, including products from Jif, Eggland's Best, Land
O'Lakes, Fisher Nuts and Domino Foods. Complete rules, forms and tips are available on the
Web site.

Million bucks? That's the gross, not net

The good news is that the trip to a contest is not normally considered taxable, say contesters. The
bad news is that cash awards usually are. If you've won a contest, no matter how small, better
'fess up to the IRS.

--Robin Mather Jenkins

Lemon-scented blueberry cupcakes

Preparation time: 15 minutes


Cooking time: 25 minutes
Yield: 12 cupcakes

These low-fat cupcakes from Gloria Bradley of Naperville, Ill. won the dessert category of
Cooking Light's 2nd Ultimate Reader Recipes contest. When tested, some Tribune tasters
yearned for a richer flavor; for them, we suggest using whole buttermilk and whole milk in the
batter.

Ingredients:
Cupcakes:
1 1/2 cups plus 2 tablespoons flour
1/2 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 egg
1/2 stick (1/4 cup) butter, melted
1/2 cup each: low-fat buttermilk, reduced-fat milk
1 teaspoon grated lemon zest
3/4 cup fresh or frozen blueberries, thawed

Recipes 2 Page 386


1 teaspoon grated lemon zest
3/4 cup fresh or frozen blueberries, thawed

Frosting:
1/4 cup (2 ounces) reduced-fat cream cheese
2 tablespoons butter, softened
1 teaspoon each: grated lemon zest, vanilla
1/8 teaspoon salt
1 1/2 cups confectioners' sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries, optional

1. Heat oven to 350 degrees. Sift together 1 1/2 cups plus 1 tablespoon of the flour, sugar, baking
powder, salt and baking soda in a large bowl; set aside.

2. Combine the egg and melted butter in another large bowl; stir with a whisk. Add buttermilk,
milk and lemon zest; stir. Add buttermilk mixture to flour mixture, stirring just until moist. Toss
blueberries with remaining tablespoon of the flour in a small bowl; fold blueberries into batter.
Spoon the batter into lined muffin cups. Bake until a toothpick inserted in center comes out
clean, about 25 minutes. Cool in pan 5 minutes; remove from pan. Cool completely on wire rack.

3. For frosting, place the cream cheese, butter, lemon zest, vanilla and salt in a bowl; beat with a
mixer at medium speed just until blended. Gradually add the confectioners' sugar (do not
overbeat); stir in the lemon juice. Spread frosting evenly over cooled cupcakes. Garnish with
blueberries, if desired. Store, covered, in refrigerator.

Nutrition information per cupcake:


243 calories, 27% of calories from fat, 7.4 g fat, 4.5 g saturated fat, 37 mg cholesterol, 41 g
carbohydrates, 3.6 g protein, 207 mg sodium, 0.7 g fiber

Recipe (copyright) 2007 Cooking Light Magazine (www.cookinglight.com)

Shrimp and creamy spinach-feta rice

Preparation time: 10 minutes


Cooking time: 25 minutes
Yield: 6 servings

Naperville, Ill.'s Gloria Bradley won the USA Rice Federation's "Rice to the Rescue!" contest
with this entry.

Ingredients:
2 tablespoons vegetable oil
1/2 cup golden raisins
1/2 cup red bell pepper, cut into julienne strips
1 package (6 ounces) fresh baby spinach
1/2 teaspoon each: salt, freshly ground pepper
1 pound cooked, peeled, deveined medium shrimp, thawed if frozen
3 cups cooked medium or long-grain white rice
1 cup crumbled feta cheese flavored with basil and tomato
Toasted pine nuts or sliced almonds

1. Heat oil in a large non-stick skillet over medium heat. Add raisins and bell pepper; cook 1
minute. Add spinach, salt and pepper; toss until spinach is just wilted, about 1 minute. Add

Recipes 2 Page 387


minute. Add spinach, salt and pepper; toss until spinach is just wilted, about 1 minute. Add
shrimp; cook, stirring, just until shrimp are hot, 30 seconds.

2. Add the hot rice and feta cheese. Toss all ingredients until heated through and cheese is soft
and creamy. Top with toasted nuts.

Nutrition information per serving:


606 calories, 18% of calories from fat, 12 g fat, 4.9 g saturated fat, 137 mg cholesterol, 95 g
carbohydrates, 28 g protein, 606 mg sodium, 2.4 g fiber

Chili-rubbed skirt steak with fire-roasted tomato relish and red potatoes

Preparation time: 30 minutes


Cooking time: 30 minutes
Yield: 4 servings

Last year, Josie A.G. Shapiro of Chicago won the PAM-azing Grilling Contest (which tested
barbecuing skills) with this recipe from PAM.

Ingredients:
1 tablespoon sweet or hot paprika
1/2 teaspoon each: coarse salt, freshly ground black pepper
1/4 teaspoon sugar
1/8 teaspoon ground red pepper
1 pound baby red potatoes, cut in half
1 pound flank or skirt steak
1 pound assorted tomatoes, cut in half
1/4 cup sliced green onions
2 tablespoons chopped fresh cilantro
1/2 teaspoon garlic salt

1. Combine paprika, salt, black pepper, sugar and ground red pepper in a small bowl; set aside.

2. Thread the potato halves onto prepared skewers; spray with cooking spray. Place on heated
outdoor grill or grill pan on stove top; cook until potatoes are browned and tender, turning
frequently, about 10 minutes. Set aside.

3. Coat steak with reserved rub; set aside. Spray tomatoes with cooking spray; grill, cut side up,
until skin is slightly blackened, about 5 minutes. Remove from grill; cool. Remove skin; chop
and toss with green onions, cilantro and garlic salt in small bowl; set aside.

4. Grill steak on one side, 4 minutes; turn. Grill until desired doneness, about 4 minutes for
medium. Let stand 5 minutes. Cut thin slices across the grain of the meat. Serve slices of steak
with potatoes and the tomato relish.

Nutrition information per serving:


270 calories, 28% of calories from fat, 8.4 g fat, 3.3 g saturated fat, 43 mg cholesterol, 20 g
carbohydrates, 27 g protein, 416 mg sodium, 4 g fiber

Recipes 2 Page 388


Quick, let's make bread!
Monday, March 12, 2007
8:29 AM

Subject [Gourmet_Gourmand] Quick, let's make bread!


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Monda y, Ma rch 12, 2007 7:58 AM

http://www.chicagotribune.com/features/food/foodanddrink/sns- fdcook1-wk4,0,3808434.story
From the Los Angeles Times
FOOD FEATURES
Quick, let's make bread!
Flavored with herbs, cheese or chiles, they make any dinner
extraordinary.

By Regina Schrambling
Special to the Los Angeles Times

Two wildly opposing trends of recent years -- artisanal bakeries and the low-carb diet -- have
taken a toll on one of the greatest traditions in American cooking. Starting in Colonial times or
even earlier, homemade quick breads such as biscuits, johnnycakes and muffins were considered
indispensable side dishes at many meals. Today the tendency is either to slice up a great baguette
or pass up the starchy calories altogether.

But there are times when something freshly baked, even something that's impossible to buy, is
just the right extra. The other week I came late to the planning for a potluck dinner, after the
appetizers, salads, main course, side dishes and dessert had already been assigned.

There was nothing left to make but corn bread, a custardy one with green chilies and cheese that
was more of a contribution than store-bought bread and more tempting than yet another green
vegetable.

I could just as easily -- and effectively -- have baked spoon bread or popovers or gussied up a
loaf of semolina bread into something rich enough to rival the main course.

I grew up thinking of cornbread as half a meal (along with a pot of beans) rather than just an
accouterment. But my parents had a repertoire of quick breads that were more than breads. My
dad baked biscuits to cover with gravy; my Belfast-born mom made scones on Sundays and Irish
soda bread other days.

Her version of hush puppies was not the usual greasy, deep-fried nuggets so familiar in fast food
today but more like johnnycakes, flat disks studded with chopped onion and baked in a cast-iron
skillet. They were bread, sure, but they were more than that.

Her scones were sugared, but the basic recipe -- essentially a light but rich biscuit dough -- is just
as suited to savory treatment. Add cheddar or Parmesan cheese and an herb such as thyme,
chives or dill, and you get an excellent accompaniment for a wintry stew. (Americans would call
these biscuits, but the name is less important than the experience. In the British Isles, after all, a

Recipes 2 Page 389


these biscuits, but the name is less important than the experience. In the British Isles, after all, a
biscuit is a cookie. Eat your scone.)

Muffins are so seldom seen after breakfast anymore that presenting them in savory form at
dinner almost makes them seem like a side dish, especially when they are built on savory
seasonings and cheese rather than sweet spices and sugar. Chipotle chile flakes with Monterey
jack, or scallion greens and Swiss cheese are irresistible combinations.

Other quick breads that use no traditional leavenings are even better when they show up for
dinner. Popovers are like hollow muffins, made with milk, eggs and flour and baked in custard
cups in a very hot oven. They are classic with roast beef but also go well with fish.

Spoon bread has to be served like a corn pudding, scooped rather than sliced; old cookbooks
used to suggest it as an alternative to potatoes with fried or roast chicken. Essentially a cross
between cornbread and a soufflé, it is made with a very liquid batter enriched with egg yolks and
lightened with beaten egg whites.

All those quick breads are old Betty Crocker standbys that go back centuries. But in a crunched-
for-time age, you don't always need to bake from scratch. You can buy a good loaf of Italian
bread, made from semolina or not, with or without sesame seeds, and turn it into something rich
and rewarding in minutes with garlic and butter.

Add artichoke hearts and grated Gruyère mixed into a chunky spread, and a bread veers
tantalizingly close to a vegetable. Dairy trumps starch, so even the most carb-fearing eater would
have a hard time passing it by.

Hush puppies

Total time: 1 hour, 15 minutes


Servings: 18 to 24

Note: These also can be deep fried in little balls.

Ingredients:
1 cup coarse yellow cornmeal, preferably organic
1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 egg
1/4 cup buttermilk
1 small onion, finely chopped
Bacon grease, butter or peanut oil for frying

1. Bring a small pot of water to a rolling boil. In a mixing bowl, combine the cornmeal, sugar,
baking soda and salt and mix well. Add three-fourths cup boiling water and stir to blend well.
Let cool slightly, about 10 minutes.

2. Add the egg, buttermilk and onion to the batter and mix well.

3. Coat a 10-inch cast-iron skillet with just enough bacon grease, butter or oil to cover the bottom
in a glaze, about 3 tablespoons. Turn heat to medium-high.

4. Working in batches of three to four each, use a tablespoon to drop the batter into the pan to
make small cakes. They will spread slightly as they cook. Cook 4 to 5 minutes on each side, until

Recipes 2 Page 390


make small cakes. They will spread slightly as they cook. Cook 4 to 5 minutes on each side, until
browned and crisp-edged. Add extra grease as necessary to keep the pan glazed while frying.
Serve immediately.

Nutritional information
Each of 24 hush puppies: 74 calories; 1 gram protein; 5 grams carbohydrates; 0 fiber; 5 grams
fat; 2 grams saturated fat; 13 mg. cholesterol; 87 mg. sodium.

Thyme-cheese scones

Total time: 25 minutes


Servings: 14 biscuits

Ingredients
2 cups flour
1 cup freshly grated Parmigiano-Reggiano or aged cheddar
1 tablespoon chopped fresh thyme (or chives, or dill)
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/8 teaspoon cayenne
5 tablespoons cold unsalted butter
About 1 cup heavy cream

1. Heat the oven to 425 degrees. Combine the flour, cheese, thyme, baking powder, sugar, salt
and cayenne in a mixing bowl and toss with a fork to mix well. Cut the butter into thin slices and
rub the butter into the dry ingredients with just the tips of your fingers until the mixture
resembles coarse crumbs. Drizzle the cream over while tossing with the fork and mix just until a
soft dough forms (you may not need all the cream). Turn out onto a lightly floured board and
knead lightly with the heel of your hand until the dough just clings together with no dry spots.

2. Pat the dough out until it's one-half inch thick. Using a biscuit cutter or two (one-fourth- inch-
wide) glasses, cut into rounds (or cut into triangles with a sharp knife). Arrange on an ungreased
baking sheet at least 1 inch apart.

3. Bake in the center of the oven for 10 to 12 minutes, until golden brown. Serve hot.

Nutritional information
Each biscuit: 183 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 12 grams
fat; 8 grams saturated fat; 39 mg. cholesterol; 229 mg. sodium.

Cheesy artichoke garlic bread

Total time: 55 minutes, plus 35 minutes for cooking artichokes


Servings: 6 to 8

Ingredients
3 artichokes
6 tablespoons unsalted butter
4 large cloves garlic, minced

Recipes 2 Page 391


4 large cloves garlic, minced
1 cup grated Gruyère
2 to 3 dashes Tabasco sauce
Salt and freshly ground black pepper to taste
1 10- to 12-inch loaf Italian bread, semolina or regular

1. Heat a large pot of water to a simmer. Add salt, then artichokes. Boil gently 30 to 35 minutes
or until you can pull a leaf out of the artichoke. Remove artichokes with a slotted spoon and let
cool, until they are cool enough to handle. Remove the leaves from the artichoke bottom. Scoop
out the choke. Cut the artichoke bottom into quarters and set aside.

2. Heat the oven to 350 degrees. Combine the butter and garlic in a small saucepan and heat over
very low heat for 10 minutes, stirring occasionally. Do not allow the garlic to brown.

3. Place the artichoke hearts in a blender or food processor and pour the butter mixture over the
artichokes. Blend until chunky. Scrape the artichoke mixture into a bowl and add the Gruyère
and Tabasco and mix well. Season with salt and pepper to taste.

4. Slice the bread in half lengthwise, leaving a "hinge." Spread the bread open and hollow out the
top side. Spread the artichoke mixture on both sides.

5. Wrap in foil. Bake 30 to 40 minutes, until the cheese is melted and gooey. Let stand 5 minutes
before slicing to serve.

Nutritional information
Each serving: 183 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 12 grams
fat; 8 grams saturated fat; 39 mg. cholesterol; 229 mg. sodium.
Copyright © 2007, The Los Angeles Times

Recipes 2 Page 392


Chocolate Brownies
Monday, March 12, 2007
7:15 PM

Subject [Gourmet_Gourmand] Chocolate Brownies


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Pa ntry Challenge; Restaurant Cl assics; Favorite Recipe Cookbooks; Divi ne Desserts; Favorite
Reci pe Exchange; Recipes Share Friends; Gourmet Gourmand; Angeliques Ki tchen; Recipe Lovers; Recipe Oasis;
Reci pe Place; Chocolate Dessert Recipes; Wonderful Recipes; Our Recipe Swap; Recipes R Us
Cc Reci pes Galore 2007; Al l Chocolate; Chocoholic Cl ub; Cool Creative Cooks; Chocoholics Dreamland; Wa nda's Recipe
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Onl y; Chri s tians Sharing Recipes; Addicted To Recipes; Recipes Recipes; Recipes 2 Share; Our Ki tchen Ta ble
Sent Monda y, Ma rch 12, 2007 5:29 PM

Chocolate Brownies
Prep: 25 min; Bake: 45 min
Makes 16 brownies

2/3 cup margarine or butter


5 ounces unsweetened baking chocolate, cut
into pieces
1 3/4 cups sugar
2 teaspoons vanilla
3 large eggs
1 cup all-purpose flour
1 cup chopped walnuts
Chocolate Buttercream Frosting (below),
if desired

1. Heat oven to 350 degrees. Grease bottom and sides of


square pan, 9x9x2 inches, with shortening

2. Melt margarine and chocolate in 1-quart sauce-


pan over low heat, stirring constantly. Cool slightly

3. Beat sugar, vanilla and eggs in medium bowl


with electric mixer on high speed 5 minutes. Beat in
chocolate mixture on low speed. Beat in flour just until
blended. Stir in walnuts. Spread in pan

4. Bake 40 to 45 minutes or just until brownies


begin to pull away from sides of pan. Cool completely
in pan on wire rack. Spread with Chocolate Butter-
cream Frosting. Cut into about 2-inch squares

*Spreads with at least 65% vegetable oil can be substituted

*Do not use self-rising flour in this recipe

1 Brownie: Calories 300 (Calories from Fat 160); Fat 18g


(Saturated 5g); Cholesterol 40mg; Sodium 100mg;

Recipes 2 Page 393


(Saturated 5g); Cholesterol 40mg; Sodium 100mg;
Carbohydrate 32g (Dietary Fiber 2g); Protein 4g

Lighter Chocolate Brownies

Fpr 3 grams of fat and 160 calories per serving, substitute 1/3 cup
unsweetened applesauce for 1/3 cup of the margarine,
1/2 cup baking cocoa for the unsweetened baking
chocolate and 1 egg plus 4 egg whites for the 3 eggs.
Decrease walnuts to 1/2 cup

Chocolate Peanut-Butter Brownies

Substitute 1/3 cup crunchy peanut butter for the 1/3 cup
of the margarine. Omit walnuts. Before baking,
arrange 16 miniature peanut butter cups over top;
press into batter so tops of cups are even with top of
batter

Chocolate Brownie Pie

Grease bottom and sides of pie plate, 10x1 1/2 inches, with shortening.
Spread batter in pie plate. Bake 35 to 40 minutes or
until center is set. Cool completely in pan on wire
rack. Cut into wedges. Serve with ice cream and Hot
Fudge Sauce (below) if desired. Makes 12 servings

Chocolate Buttercream Frosting


Prep: 15 min
Makes 16 servigs, about 2 1/4 cups each

3 cups powdered sugar


1/3 cup stick margarine or butter, softened
2 teaspoons vanilla
3 ounces unsweetened baking chocolate,
melted and cooled
2 to 3 tablespoons milk

1. Mix all ingredients except milk in medium bowl

2. Stir in milk until smooth and spreadable. Frosts


one 13x9 inch cake generously or fills and frosts one
8 or 9 inch two-layer-cake

Note: To fill and frost one 8-inch layer cake, use 4 1/2 cups
powdered sugar, 1/2 cup stick margarine or butter, softened, 3 tea -
spoons vanilla and about 1/4 cup milk

1 Serving: Calories 110 (Calories from Fat 45); Fat 5g


(Saturated 2g); Cholesterol 0mg; Sodium 35mg;
Carbohydrate 16g (Dietary Fiber 0g); Protein 0g

Recipes 2 Page 394


(Saturated 2g); Cholesterol 0mg; Sodium 35mg;
Carbohydrate 16g (Dietary Fiber 0g); Protein 0g

Timesaving Tip

Place all ingredients in food processor. Cover and


process, stopping occasionally to scrape sides, until
smooth and spreadable

Hot Fudge Sauce


Prep: 5 min; Cook: 5 min
Makes 3 cups sauce

1 can (12 ounces) evaporated milk


1 package (12 ounces) semisweet chocolate
chips (2 cups)
1 tablespoon stick margarine or butter
1 teaspoon vanilla

1. Heat milk, chocolate chips and sugar to boiling


in 2-quart saucepan over medium heat, stirring con-
stantly; remove from heat

2. Stir in margarine and vanilla until mixture is


smooth and creamy. Serve warm over ice cream, cake
or brownies. Store in refrigerator up to 4 weeks

1 Tablespoon: Calories 60: (Calories from Fat 25); Fat 3g


(Saturated 1g); Cholesterol 5mg; Sodium 10mg;
Carbohydrate 7g (Dietary Fiber 0g); Protein 1g

Timesaving Tip

To microwave, mix milk, chocolate chips and sugar in


8-cup microwavable measure. Microwave uncovered
on High 6 to 8 minutes, stirring every 2 minutes, until
thickened and smooth. Stir in margarine and vanilla
until mixture is smooth and creamy.

Recipes 2 Page 395


Poached Chicken Breasts and Chicken Broth
Tuesday, March 13, 2007
9:12 PM

Poached Chicken Breasts and Chicken Broth


Prep: 45 minutes
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a
variety of dishes.
Ingredients Directions
 4 1/2 to 5 Pounds (about 6) chicken breasts bone-in, skin-on 1. Combine all ingredients in a 5 -quart pot with a tight-fitting lid. Cover with water by 2 inches.
 1 onion cut into 8 wedges 2. Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant -read thermometer
inserted in the thickest part of the meat (avoiding bone) registers 160 degrees;, about 15 minutes.
 2 carrots quartered crosswise
3. Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard
 2 celery quartered crosswise vegetables. Strain broth through a fine -mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return
 2 dried bay leaves to pan; reduce over medium -high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze for up to 3
months.
 3 garlic
4. When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks (see above) or chop chicken, as
 6 parsley desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.
 3 fresh thyme or 1/4 teaspoon dried First published

Copyright 2007 Martha Stew art Living Omnimedia, Inc. All rights reserved.

Recipes 2 Page 396


Sauteed Chicken in Mustard-Cream Sauce
Tuesday, March 13, 2007
9:13 PM

Sauteed Chicken in Mustard-Cream Sauce


Prep: 20 minutes Total: 20 minutes
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared
salmon and trout.
Ingredients Directions
 4 (6 ounces each) boneless, skinless chicken breasts 1. Sprinkle chicken breasts with salt and pepper. In a large
 1/4 Teaspoon salt
skillet, heat oil over medium-high heat. Add chicken; saute
until cooked through, 10 to 12 minutes, turning once.
 1/4 Teaspoon pepper Transfer to a plate; keep warm.
 2 Tablespoons olive oil 2. Pour wine into hot skillet; cook, stirring, until reduced by half,
 1/4 Cup dry white wine or chicken broth
about 1 minute. Whisk in cream, mustard, and tarragon.
Cook, whisking, until thickened, about 2 minutes.
 1/2 Cup heavy cream 3. Pour any accumulated chicken juices into sauce. Right
 2 Tablespoons Dijon mustard before serving, drizzle cream sauce over chicken.
 1 Teaspoon dried tarragon (or 1 tablespoon chopped fresh)
First published

Copyright 2007 Martha Stew art Living Omnimedia, Inc. All rights reserved.

Recipes 2 Page 397


Carrot Cupcakes with Cream-Cheese Icing
Tuesday, March 13, 2007
10:28 PM

Carrot Cupcakes with Cream-Cheese Icing


Prep: 25 minutes Total: 50 minutes
Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on
the run or a lunch-box treat.
Ingredients Directions
 1 Cup sugar 1. Preheat oven to 350 degrees;. Make the cupcakes: In
 1/3 Cup vegetable oil
a bowl, combine sugar, vegetable oil, orange juice,
vanilla extract, and eggs.
 2 Tablespoons orange juice 2. Stir in baking powder, baking soda, allspice, and salt.
 1/2 Teaspoon vanilla extract Add flour; mix. Stir in carrots, walnuts, and coconut.
 2 large eggs 3. Oil a standard muffin tin or line with paper cups;
distribute batter evenly.
 1 Teaspoon baking powder
4. Bake until toothpick inserted in centers comes out
 1/2 Teaspoon baking soda clean, 25 minutes. Let cool before frosting. Garnish
 1/2 Teaspoon ground allspice with toasted shredded coconut.
 1/2 Teaspoon salt 5. Make the icing: In a mixing bowl, combine cream
cheese, confectioners’ sugar, and vanilla extract.
 3/4 Cup plus 2 tablespoons flour Whisk until smooth.
 1 1/2 Cups shredded carrots First published
 1/2 Cup chopped walnuts
 1/4 Cup shredded coconut plus more for garnish
 8 Ounces cream cheese (room temperature)
 3/4 Cup confectioners? sugar
 1/2 Teaspoon vanilla extract

Copyright 2007 Martha Stew art Living Omnimedia, Inc. All rights reserved.

Recipes 2 Page 398


Date Bars
Wednesday, March 14, 2007
12:44 PM

Subject [Gourmet_Gourmand] Date Bars


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Appetizer Dessert Ca rt; Fri ends Global Cooks; Dessert Recipe Exchange; Recipe Favorites;
Cooki n With Haggermaker; Kri stys Ki tchen Korner; Vi ctorious Christians Online; Addictied To Recipes; Daily
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Sent Wednesday, Ma rch 14, 2007 12:05 PM

Date Bars
Prep: 30 min; Bake: 30 min
Makes 3 dozen bars

Date Filling (below)


1 cup packed brown sugar
1 cup stick margarine or butter, softened
1 3/4 cups all-purpose or whole wheat flour
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda

1. Prepare Date Filling

2. Heat oven to 400 degrees

3. Mix brown sugar and margarine in large bowl.


Stir in remaining ingredients until crumbly. Press half
of the crumb mixture evenly in bottom of pan. Spread
with filling. Top with remaining crumb mixture; press
lightly

4. Bake 25 to 30 minutes or until light brown. Cool


slightly in pan on wire rack. Cut into about 2 X 1 1/2 -
inch bars while warm

Date Filling

3 cups cut-up pitted dates (1 pound)


1/4 cup sugar
1 1/2 cups water

Cook all ingredients in 2-quart saucepan over low heat


ablout 10 minutes, stirring constantly, until thickened;
cool

*It's not recommended that you use vegetable oil spreads

Recipes 2 Page 399


**If using self-rising flour, omit salt and baking soda

1 Bar: Calories 145 (Calories from Fat 45); Fat 5g


(Saturated 1g); Cholesterol 0mg; Sodium 110mg;
Carbohydrate 25g (Dietary Fiber 1g); Protein 1g

Lighter Date Bars

For 4 grams of fat and 145 calories per serving, substi-


tute 1/2 package (8-ounce size) reduced-fat cream
cheese (Neufchatel), softened, for 1/2 cup of the
margarine

Recipes 2 Page 400


Pumpkin-Spice Bars
Wednesday, March 14, 2007
12:49 PM

Subject [Gourmet_Gourmand] Pumpkin-Spice Bars


From Gourmet_Gourmand@yahoogroups.com
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Sent Wednesday, Ma rch 14, 2007 10:29 AM

Pumpkin-Spice Bars
Prep: 15min; Bake: 30min; Cool: 2hr
Makes 49 bars

4 large eggs
2 cups sugar
1 cup vegetable oil
1 can (16 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup raisins
Cream Cheese Frostingt (below)
1/2 cup chopped walnuts

1. Heat oven to 350 degrees. Grease bottom and sides of


jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, lightly with
shortening

2. Beat eggs, sugar, oil and pumpkin in large bowl


until smooth. Stir in flour, baking powder, cinnamon,
baking soda, salt, ginger and cloves. Stir in raisins.
Spread in pan

3. Bake 25 to 30 minutes or until light brown. Cool


completely in pan on wire rack. Frost with Cream
Cheese Frosting. Sprinkle with walnuts. Cut into
2x 1 1/2-inch bars. Refrigerate any remaining bars

Cream Cheese Frosting

1 package (3 ounces) cream cheese, softened


1/3 cup stick margarine or butter, softened

Recipes 2 Page 401


1/3 cup stick margarine or butter, softened
1 teaspoon vanilla
2 cups powdered sugar

Mix cream cheese, margarine and vanilla in medium


bowl. Gradually beat powdered sugar until smooth.

*If using self-rising flour, omit baking powder, baking soda and salt

**Spreads with at least 65% vegetable oil can be substituted

1 Bar: Calories 160 (Calories from Fat 70); Fat 8g


(Saturated 2g); Cholesterol 20mg; Sodium 95mg;
Carbohydrate 21g (Calories from Fat 70); Protein 1g

Lighter Pumpkin-Spice Bars

For 4 grams of fat and 125 calories per serving, substi-


tute 2 eggs plus 4 egg whites for the 4 eggs and 1/2 cup
unsweetened applesauce for 1/2 cup of the oil. Omit
the walnuts

Recipes 2 Page 402


Chocolate Chip Cookies
Wednesday, March 14, 2007
4:48 PM

Subject [Gourmet_Gourmand] Chocolate Chip Cookies


From Gourmet_Gourmand@yahoogroups.com
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Sent Wednesday, Ma rch 14, 2007 3:21 PM

Chocolate Chip Cookies


Prep: 10 min; Bake: 40 min
Makes about 4 dozen cookies

3/4 cup granulated sugar


3/4 cup packed brown sugar
1 cup stick margarine or butter, softened
1 large egg
2 1/4 ups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate
chips (2 cups)

1. Heat oven to 375 degrees

2. Mix sugars, margarine and egg in large bowl. Stir


in flour, baking soda and salt (dough will be stiff). Stir
in nuts and chocolate chips

3. Drop dough by rounded tablespoonfuls about


2 inches apart onto ungreased cookie sheet

4. Bake 8 to 10 minutes or until light brown (cen-


ters will be soft). Cool slightly; remove from cookie
sheet. Cool onh wire rack

*Spreads with at least 65% vegetable oil can be substituted

**If using self-rising flour, omit baking soda and salt

1 Cookie: Calories 135 (Calories from Fat 70); Fat 8gt


(Saturated 2g); Cholesterol 5mg; Sodium 100mg;
Carbohydrate 16g (Dietary Fiber 1g); Protein 1g

Lighter Chocolate Chip Cookies

Recipes 2 Page 403


For 4 grams of fat ande 90 calories per serving, decrease
margarine to 3/4 cup, add 1 teaspoon vanilla with the
egg and omit nuts. Substitute 1 cup miniature chocolate
chips for the 12-ounce package of chocolate chips

Candy Cookies:

Substitute 2 cups candy-coated chocolate candies


for the chocolate chips

Chocolate Chip Bars:

Press dough in ungreased rectangular pan, 13x9x2 inches. Bake 15 to


20 minutes or until golden brown. Cool in pan on
wire rack. Makes 4 dozen bars

Jumbo Chocolate Chip Cookies


Drop dough by 1/4 cupfuls about 3 inches apart onto
ungreased cookie sheet. Bake 12 to 15 minutes or
until edges are set. Cool completely on cookie sheet.
Makes 1 1/2 dozen cookies

Recipes 2 Page 404


Ultimate Veggie Burgers & Book Release
Wednesday, March 14, 2007
5:46 PM

Ultimate Veggie Burgers & Book Release


March 14, 2007 | by Heidi
Super Natural Cooking, Page 155
I was surprised and delighted to walk into one of my favorite stores a few days ago and come face to face with
my own cookbook. My passport is due to expire in a few weeks, so I was at the UPS store getting new photos
taken. Just across the street and down the block a bit is Nest. I've been shopping there for years for their
fantastically eclectic glasses, plates and platters, fabrics, and all manner of pretty things. There amongst the
gold-rimmed Moroccan tea glasses and French flea market finds was my book. (I'm going to try to refrain from
ov erzealous use of exclamation points in this post - but it's hard.)
This was the first time I've seen this cookbook out in public, in an actual brick-and-mortar establishment. Nest
only carries a handful of cookbooks, so the idea that someone there chose mine made me love the place even
more. I totally lost my cool and started gushing to the nice girl at the register about how excited I was to see it
there. I promise, you would have been embarrassed for me.
So, I wanted to give you all the heads up, you might start seeing my book out and about. I'm so excited to be
able to share it with you (finally)! Please let me know if y ou see it where you live, I'd love to know where it is
being sold, so I can link to some of those shops from the site.

I'm going to highlight one of my favorite recipes from Super Natural Cooking - my favorite veggie burgers. I
think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a
bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out
of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn't until I sat down to
write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with
all sorts of good stuff. Problem solved.
Filling ideas:
 Av ocado Slices
 Cipollini onions - sweet and just the right size
 Sliced Rom a tomatoes

Recipes 2 Page 405


 Sliced Rom a tomatoes
 A sprinkling of sm oked paprika
 Grilled vegetables
Lastly, for those of y ou who haven't already filled out the reader survey, there is still time to represent. So far, it
is say ing 90% of you are female (!?), just 20% of y ou are 18-39 (a surprise to me), and roughly 10% of you
publish your own blogs! Take the 101 Cookbooks Reader Survey.

Ultimate Veggie Burgers - Sprouted Garbanzo Burgers


These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's
worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned
or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even
more...
2 1 /2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1 /2 teaspoon fine-grain sea salt
1 /3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup m icro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
If y ou are using sprouted garbanzos, steam them until just tender, about 10 m inutes. Most of y ou will be using canned
beans, so jump right in and com bine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the
consistency of a v ery thick, slightly chunky hummus. Pour into a m ixing bowl and stir in the cilantro, onion, zest, and
sprouts. Add the breadcrumbs, stir, and let sit for a couple of m inutes so the crumbs can absorb som e of the m oisture.
At this point, you should have a moist m ixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on
the m oist side here, because it makes for a nicely textured burger. You can always add m ore bread crumbs a bit at a
tim e to firm up the dough if need be. Conversely, a bit of water or m ore egg can be used to m oisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 m inutes, until the bottoms
begin to brown. Turn up the heat if there is no browning after 10 m inutes. Flip the patties and cook the second side
for 7 m inutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.

Recipes 2 Page 406


TOP 10 EDITOR'S PICKS
Wednesday, March 14, 2007
9:35 PM

ST. PATRICK'S DAY


Go beyond corned-beef-and-cabbage with ten delicious Irish-inspired recipes.

Print and save your favorites.


Bailey's Pudding Parfaits with Oatmeal-
Walnut Crunch
The oatmeal and nut mixture in this dessert
is usually baked on fruit; here, it is cooked
on its own, then layered with currants and a
pudding made with Baileys Original Irish
Cream.

Brown Butter Soda Bread


Rosemary and black pepper make this bread
anything but typical. Wedges are delicious
with plenty of butter and your favorite
preserves.

Butterscotch Drop Scones


This is a great scone recipe, and it works
even without the butterscotch chips. One
cup of dried berries, chocolate chips,
shredded coconut, or dried cherries can be
substituted, if you like.

Chocolate-Whiskey Soufflé Tarts


There's just a wee bit of the favorite Irish
spirit in these treats.

Corned Beef and Carrots with Marmalade-


Whiskey Glaze
St. Patrick's Day in a flash: A zesty glaze
makes corned beef from the supermarket
deli your own. The perfect go-with?
Wedges of cooked, buttered cabbage, of
course.

Irish Cheddar and Stout Fondue


A meatless yet rich dish that would make a
perfect appetizer for St. Patrick's Day
dinner.

Recipes 2 Page 407


Irish Manhattan
Toast St. Patrick's Day with a drink that
combines the quintessential Irish spirit with
a classic American cocktail.

Lemon Curd Layer Cake


Tall and beautiful, sweet and tart, this cake
has lots of lemon flavor and plenty of style,
too. It's the perfect finale for a St. Patrick's
Day dinner or other special occasion.

Mini Walnut Soda Breads


Versatile breads that are good served with
cheese, spread with butter and jam at
teatime, or paired with a main-course salad.

Parsnip Soup with Corned Beef and


Cabbage
Make a quick soup with leftover corned
beef or a few slices from the deli.

— Bon Appétit, March 2007

Recipes 2 Page 408


Peanut Butter Cookies
Thursday, March 15, 2007
3:12 PM

Subject [Gourmet_Gourmand] Peanut Butter Cookies


From Gourmet_Gourmand@yahoogroups.com
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Sent Thurs day, Ma rch 15, 2007 3:02 PM

Peanut Butter Cookies


Prep: 15 min; Chill: 2hr: Bake: 30 min
Makes about 2 1/2 dozen cookies

1/2 cup granulated sugar


1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup stick margarine or butter, softened
1 large egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Granulated sugar

1. Mix 1/2 cup granulated sugar, the brown sugar,


peanut butter, shortening, margarine and egg in large
bowl. Stir in flour, baking soda, baking powder and
salt. Cover and refrigerate about 2 hours or until firm.

2. Heat oven to 375 degrees

3. Shape dough into 1 1/4 inch balls. Place about 3


inches apart on ungreased cookie sheet. Flatten into crss-
cross pattern with fork dipped in granulated sugar

4. Bake 9 to 10 minutes or until light brown. Cool 5


minutes; remove from cookie sheet. Cool on wire
rack.

*Spreads with at least 65% vegetable oil can be substituted

**If using self-rising flour, omit baking soda, baking powder and
salt

Recipes 2 Page 409


1 Cookie: Calories 115 (Calories from Fat 55); Fat 6g
(Saturated 1g); Cholesterol 10mg; Sodium 100mg;
Carbohydrate 13g (Dietary Fiber 0g); Protein 2g

Lighter Peanut Butter Cookies

For 1 gram of fat and 95 calories per serving, use


reduced-fat peanut butter. Substitute 1/4 package
(8-ounce size) reduced-fat cream cheese (Neufchatel),
softened, for the shortening. Add 1/2 teaspoon vanilla
with the egg

Recipes 2 Page 410


Coconut Cream Macaroons
Thursday, March 15, 2007
3:30 PM

Subject [Gourmet_Gourmand] Coconut Cream Macaroons


From Gourmet_Gourmand@yahoogroups.com
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Sent Thurs day, Ma rch 15, 2007 11:34 AM

Coconut Cream Macaroons


Prep: 15 min; Bake: 42 min
Makes 3 1/2 dozen cookies

3 packages (7 ounces each) flaked coconut


(7 2/3 cup)
1 cup all-purpose flour
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
2/3 cup canned cream of coconut
3 teaspoons vanilla
1/4 teaspoon almond extract
1 large egg
1 package (6 ounces) semisweet chocolate
chips (1 cup), if desired
1 tablespoon vegetable oil, if desired

1. Heat oven to 350 degrees. Line cookie sheet with alu-


minum foil or cooking parchment paper

2. Sprinkle 1 cup of the coconut over aluminum


foil. Bake 5 to 7 minutes, stirring occasionally, or until
golden brown; cool. Reserve aluminum foil for baking
cookies

3. Mix toasted coconut, remaining coconut, the


flour and salt in large bowl. Beat milk, cream of
coconut, vanilla, almond extract and egg into medium
bowl until well mixed. Pour over milk mixture over
coconut mixture; stir until well mixed

4. Drop mixture by heaping tablespoonfuls onto


cookie sheet

5. Bake 12 to 14 minutes or until golden brown


(cookies will be soft in center and set at edges), Imme-
diately slide aluminum foil with cookies from cookie
Recipes 2 Page 411
diately slide aluminum foil with cookies from cookie
sheet to wire rack. Cool completly

6. 6. Heat chocolate chips and oil in 1-quart saucepan


over low heat, stirring constantly, until chips are
melted. Drizzle over cookies. Let stand about 30 min-
utes or until chocolate is set

*If usingt self-rising flour, omit salt

1 Cookie: Calories 125 (Calories from Fat 65f); Fat 7g


(Saturated 6g); Cholesterol 10mg; Sodium 80mg;
Carbohydrate 15g (Dietary Fiber 1g); Protein 1g

Timesaving Tip

Omit toasting coconut in step 2 and drizzling wqith


chocolate in step 6

Recipes 2 Page 412


Oatmeal-Rasin Cookies
Thursday, March 15, 2007
3:58 PM

Subject [Gourmet_Gourmand] Oatmeal-Rasin Cookies


From Gourmet_Gourmand@yahoogroups.com
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Sent Thurs day, Ma rch 15, 2007 10:53 AM

Oatmeal-Raisin Cookies
Prep: 15 min; Bake: 33 min
Makes about 3 dozen cookies

2/3 cup granulated sugar


2/3 cup packed brown sugar
1/2 cup stick margarine or butter, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1 cup raisins, chopped nuts or semisweet
chocolate chips, if desired

1. Heat oven to 375 degrees

2. Mix all ingredients except oats, flour and raisins


in large bowl. Stir in oats, flour and raisins

3, Drop dough by rounded tablespoonfuls about 2


inches apart onto ungreased cookie sheet

4. Bake 9 to 11 minutes or until light brown. Imme-


diately remove from cookie sheet. Cool on wire rack

*Spreads with at least 65% oil can be substituted

**If using self-rising flour, omit baking soda, baking powder and
salt

1 Cookie: Calories 120 (Calories from Fat 55); Fat 6g


(Saturated 1g); Cholesterol 10mg; Sodium 110mg;

Recipes 2 Page 413


(Saturated 1g); Cholesterol 10mg; Sodium 110mg;
Carbohydrate 15g (Dietary Fiber 1g); Protein 2g

Oatmeal-Raisin Squares:

Press dough into ungreased square pan, 8x8x2 inches. Bake about
25 minutes or until light brown. Cool in pan on wire
rack. Cut into about 2-inch squares. Makes 16
squares

Lighter Oatmeal-Raisin Cookies

For 3 grams of fat and 90 calories per serving, substitute


unsweetened applesauce for the shortening and 1/2 cup
fat-free cholesterol-free egg product for the eggs.
Increase cinnamon and vanilla to 1 1/2 teaspoons each

Recipes 2 Page 414


CHICKEN PAPRIKA (FOR CATS AND PEOPLE)
Thursday, March 15, 2007
4:44 PM

Subject [indoorcats] CHICKEN PAPRIKA (FOR CATS AND PEOPLE)


From i ndoorcats@ya hoogroups.com
To Gourmet_Gourmand@yahoogroups.com; i ndoorcats@yahoogroups.com; 9
_l i ves_your_cats_health_and_happiness@ya hoogroups.com
Sent Thurs day, Ma rch 15, 2007 4:40 PM

How To ... Share a meal with your cat


Thursday, March 15, 2007
There have been several recipes for dogs in this space, but just so the felines don't feel neglected,
here's something for the kitties and their human companions.
CHICKEN PAPRIKA (FOR CATS AND PEOPLE)
Serves: 6 people, or 4 people and 2 or 3 cats
1 teaspoon corn oil
1 garlic clove, minced
1 teaspoon salt
2 tablespoons paprika
1 cup hot water
3 pounds of chicken, skinned, boned and cut into bite-size pieces
1 carrot, finely chopped
2 medium potatoes, cut into small cubes
1/2 cup chicken broth
2 tomatoes, chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
Fresh parsley, to garnish
Additional ingredients for cat portions:
1/4 cup cooked rice
1/2 teaspoon brewer's yeast
1/2 teaspoon bone meal
In a medium saucepan, heat the oil over low heat. Add the garlic, salt, paprika and 1/2 cup of the
hot water. Cover, bring to a simmer and cook for 10 minutes. Add the chicken, remaining water,
carrot, potatoes and broth. Return to a simmer and cook another 10 minutes.
Add the tomatoes and red and green peppers. Stir well and simmer another 10 minutes. For
people, garnish with parsley.
For cats, chop the chicken into smaller pieces, mix with rice, brewer's yeast and bone meal.
Allow to cool before serving.
-- Recipe from Patti Delmonte's "Real Food for Cats" (Storey Publishing)
© 1998-2007 Seattle Post-Intelligencer

Recipes 2 Page 415


New England Boiled Dinner
Thursday, March 15, 2007
5:25 PM

New England Boiled Dinner

From the recipe archive


New England boiled dinner is a one pot dish consisting of corned beef, cabbage, carrots and potatoes. How
this dish came to be from New England I have no idea; it seems to have more Irish-American roots with the
corned beef and cabbage, and is a traditional Irish-American dish to celebrate St. Patrick's Day. This is how
my mother makes it.
3 1/2 pounds corned beef brisket (or can also be made with plain beef brisket)
15 peppercorns
8 whole cloves
1 bay leaf
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1 small head cabbage, cut into fourths

1 Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If your corned beef brisket
does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. Bring to a
simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or
until the meat is tender (a fork goes through easily).

2 Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. C heck the broth
for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a
high simmer. C ook at a high simmer until done, about 15-30 minutes longer, depending on the size of the
cut of your vegetables.

3 Slice the meat in thin slices. Serve in bowls, a few pieces of meat in each, add some of the vegetables and
some broth.

Recipes 2 Page 416


some broth.
Serves 6 to 8. Serve with horseradish or mustard.
Notes:
The corned beef can be pretty salty, so you may want to rinse it first before cooking. We just use the corned
beef as is and don't add any more seasoning or salt. If the broth ends up being too salty, you can serve just
the meat and vegetables, without the broth, or add water to the broth to dilute it.

Sim ply R ecipes http://www.sim plyrecipes.com

Recipes 2 Page 417


Gingersnaps
Thursday, March 15, 2007
9:45 PM

Subject [Gourmet_Gourmand] Gingersnaps


From Gourmet_Gourmand@yahoogroups.com
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Sent Thurs day, Ma rch 15, 2007 8:46 PM

Gingersnaps
Prep: 15 min; Chill: 2 hr; Bake: 48 min
Makes about 4 dozen cookies

1 cup packed brown sugar


3/4 cup shortening
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

1. Mix brown sugar, shortening, molasses and egg


in large bowl. Stir in remaining ingredients except
granulated sugar. Cover and refrigerate at least 1 hour.

2. Heat oven to 375 degrees. Grease cookie sheet lightly


with shortening

3. Shape dough by rounded teaspoonfuls into balls.


Dip tops into granulated sugar. Place balls, sugared
sides up, about 3 inches apart on cookie sheet

4. Bake 10 to 12 minutes or just until set. Remove


from cookie sheet. Cool on wire rack

*If using self-rising flour, decrease baking soda to 4 teaspoons and


omit salt

1 Cookie: Calories 70 (Calories from Fat 25); Fat 3g


(Saturated 1g); Cholesterol 5mg; Sodium 70mg;
Carbohydrate 11g (Dietary Fiber 0g); Protein 0g

Recipes 2 Page 418


Carbohydrate 11g (Dietary Fiber 0g); Protein 0g

Recipes 2 Page 419


Recipes 2 Page 420
Recipes 2 Page 421
Recipes 2 Page 422
Leeks' brightest nature
Thursday, March 15, 2007
11:53 PM

Leeks' brightest nature


Capture the essence of this unsung vegetable with dishes that
show its resilence and grace in subtle ways.

By Amy Scattergood
Times Staff Writer

Sometimes a vegetable perfectly matches its true season, bestowed upon us from plant or earth
like a metaphor. After the solemn cold of winter, when farmers market stalls seem to rescind
their promises, leeks emerge from the earth, dirt-clad and single- minded, as vertical as hope.

Without the raw force of an onion or the hollow delicacy of a bouquet of chives, leeks rely on
subtlety and fortitude. A leek is by its nature a patient vegetable. Slow-growing underground,
able to bide its time once out of it, a leek can also hold up to myriad cooking techniques, as if the
very patience that held it through the slow winter has become alloyed in the leek's own
concentric rings.

Serene, subtly aromatic, almost cool to the touch, a leek can be a revelation in the kitchen, with a
wealth of nuanced flavor that belies its humble appearance.

Yet the leek, more than most other vegetables, clings to the earth that engenders it, as if reluctant
to be fully separated from its origins. Cut through a leek, particularly a mature one, and you'll
find, shot through the ringed layers, a residue of the dirt and sand in which it grew, like the
footprint of a creation myth.

Leeks are often purposely grown in little hills, individual archeological tells that are mounded by
farmers to increase the proportion of white stem to green leaf. The dirt or sand (leeks are often
grown in particularly sandy dirt or even outright sand) becomes embedded within the layers of
the leek as it grows. This accounts for the need to soak leeks thoroughly before you cook them.

Earthy reminder

If the stubborn, earth-shot quality of a leek is part of its appeal -- a quiet reminder of the
necessary proximity of food to farm -- the leek's leaves also have a story to tell. V-shaped, they
rise out of the roots like folded sheaths, growing darker the farther they get from home -- a
tangible buffer between pale roots and the sunlit world.

Absolved from the earth, washed clean and shorn from the blue-green tresses of its leaves, a leek
is ready for transformation.

Cooking a leek is not like taming an onion or preserving the delicate ephemerality of a handful
of fresh herbs or greens. It's about capturing the essence of a vegetable that contains equal parts
resilience and grace.

A bowlful of steamed mussels becomes extraordinary when married with leeks. Cut in thin strips
and sautéed in butter, the leeks give structure to the winey broth as well as a hint of color -- the
leeks on the small black mussels are like thick brush strokes of lime green on obsidian. The dish
distills a leek's brightest nature.

Blanched and minced into a thick pâté shot through with fresh ginger, vinegar and chives, leeks
showcase their cooler qualities, becoming smoother and more refined. Or seared and then braised
in the oven in broth laced with thyme and shallots, they demonstrate profound earthiness.

Recipes 2 Page 423


After a good braise, a leek develops warm, caramel notes, becoming buttery and rich and
aromatic. Its flavor doesn't dissipate; it reaches its full potential. Like an early spring day that can
shift in an hour from pallid reticence to honeyed vigor, a leek is not mercurial but capable of
sudden moments of revelation.

It's no wonder Shakespeare chose the leek as a symbol of his emerging young soldier-king in
"Henry V." We're told that as a Welshman, Henry wears the leek for a "memorable honour" on
St. Davy's Day -- which is, fittingly for a late winter vegetable, the first of March.

Following Henry's improbable underdog victory over the French at Agincourt, Shakespeare
pauses not to give the king another ceremonious soliloquy, but to allow the modest Welsh Capt.
Fluellen to give a speech about leeks.

Mussels with leeks and white wine

Total time: About 1 hour, 10 minutes


Servings: 4

Note: Allow about 1 pound of mussels per person plus extra to allow for some not opening.
Small black mussels such as Prince Edward Island (PEI) or Maine are best.

Ingredients:
1 12-inch rustic baguette
3 tablespoons good-quality olive oil
5 pounds small black mussels
4 leeks
1/2 cup (1 stick) unsalted butter
2 large shallots, minced (about 1/4 cup)
6 garlic cloves, minced (about 1/4 cup)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups dry white wine
2 tablespoons chopped Italian parsley

1. Slice the baguette on the diagonal into half- inch slices, brush each slice with a little olive oil
and grill the bread on a grill or in a pan. Reserve, keeping warm.

2. Rinse the mussels under cold water, scrub them if necessary and pull off and discard the
beards. Discard any open or broken mussels. Reserve.

3. Cut off the green parts of the leeks and discard or save for leek broth; cut off and discard the
roots. Cut the leeks in half lengthwise and peel off the tough outer layer if necessary. Submerge
in a bowl of tap water or in a sink and rinse off any dirt. Drain the leeks and then cut them
crosswise into thin slices, about one-eighth inch thick. (This needn't be exact.)

4. In a large (6-quart) pot over medium heat, melt the butter. Add the leeks and sauté until soft
and translucent, turning the heat to low, about 5 to 7 minutes.

5. Add the shallots, garlic, salt and pepper and cook for another 2 minutes.

6. Increase the heat to high, then add the mussels and the white wine. Stir to combine, then cover
and cook 5 to 7 minutes, until the mussels open up, shaking the pot so that the mussels cook
evenly. When the mussels have opened, remove the pot from the heat and add the parsley. Serve
immediately either in the pot or ladled into soup plates, with slices of grilled baguette for the
leeks and sauce and a big bowl for the mussel shells.

Nutritional information

Recipes 2 Page 424


Nutritional information
Each serving: 778 calories; 33 grams protein; 54 grams carbohydrates; 4 grams fiber; 40 grams
fat; 17 grams saturated fat; 120 mg. cholesterol; 1,264 mg. sodium.

Leek tartare

Total time: About 45 minutes


Servings: 3

Note: Adapted from "Happy in the Kitchen," by Michel Richard, who makes this dish with
homemade mayonnaise (we used commercial) and serves it at room temperature with baguette
slices. You could also serve it warm under a chicken breast or with a crisp breaded fish fillet.

Ingredients:
4 medium leeks (about 1 to 1 1/2 inches in diameter)
1 shallot, minced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon sugar
1 teaspoon grated fresh ginger
2 tablespoons minced chives
3 drops Tabasco
1/2 teaspoon fine sea salt
1/3 teaspoon freshly ground black pepper

1. Fill the bottom of a medium-sized steamer or double boiler with enough water to steam (but
not so much that the water touches the steamer basket). Heat over medium heat so that the water
comes to a simmer by the time you've prepared the leeks.

2. Cut off the dark green tops of the leeks and discard or set aside for another use. Cut off and
discard the root ends. Cut each leek in half lengthwise. Place each half cut side down and slice
crosswise into 1-inch pieces. You should have about 1 1/2 cups of leeks.

3. Fill a large bowl with warm water and add the leeks to the water. Using your hands, separate
the layers of leeks, and swish them in the water; the sand and dirt will fall to the bottom of the
bowl. Let stand briefly. Then, with your hands or a skimmer, lift the leeks from the water
without disturbing the sediment that has settled at the bottom.

4. Line a baking sheet with plastic wrap. Set a steamer basket in the pot over the simmering
water. Place the leeks in the basket, cover, and steam for about 8 minutes, or until they are bright
and almost translucent. Spread the leeks evenly on the lined baking sheet, and place in the
refrigerator to cool, about 15 minutes.

5. When they're cool, chop the leeks until they are a thick mushy consistency. Place them on a
double layer of cheesecloth or a clean kitchen towel, and wring out the excess water.

6. Combine the leeks, shallot, and olive oil in a medium bowl. Stir in the vinegar, mustard,
mayonnaise, sugar, ginger, chives, Tabasco, salt and pepper. Mix well. Taste and adjust the
seasoning if necessary.

7. Place a 3-inch ring mold or round cookie cutter on a plate, fill with about one-third cup of the
tartare, and smooth the top. Remove the cutter, and repeat with the remaining plates.

Recipes 2 Page 425


Nutritional information:
Each serving: 273 calories; 2 grams protein; 19 grams carbohydrates; 2 grams fiber; 22 grams
fat; 3 grams saturated fat; 3 mg. cholesterol; 477 mg. sodium.

Braised leeks

Total time: 1 hour, 10 minutes


Servings: 4

Note: From chef-owner Corina Weibel at Canelé. Leek stock can be substituted for the vegetable
stock or water but will need to be made ahead of time by simmering the green tops of 6 medium
leeks in 6 cups water, covered, for about three hours.

Ingredients
6 medium leeks (about 1 to 1 1/2 inches in diameter)
1/2 teaspoon salt, divided
3 tablespoons olive oil
1 shallot, sliced
1 tablespoon thyme leaves
1/3 cup white wine
1 cup vegetable stock or water
2 small red rose potatoes or similar waxy potatoes
1 tablespoon unsalted butter

1. Trim the roots from the leeks, keeping the bottom intact. Trim the green tops so that the
remaining leek is about 4 inches long. Split the leek in half lengthwise. Run the leeks under cold
water to clean and dislodge any dirt. Drain, place in a bowl and toss with one-fourth teaspoon
salt.

2. Heat a large (12- to 14-inch) sauté pan over medium heat then add the olive oil. Place the
leeks in the pan cut-side down, in batches if necessary. Cook over medium heat until
caramelized, about 12 to 15 minutes. Turn the leeks and cook for a few seconds on the other
side. Remove the leeks from the pan and place, cut side up, in a shallow baking dish (about 9-
by-13-inch).

3. In the same pan, lightly sauté the sliced shallot over medium-high heat for about 1 minute.
Add the thyme and the white wine and cook about 1 to 2 minutes, until the wine reduces slightly.
Add the stock or water and bring the mixture to a quick boil. Remove from heat.

4. Pour the liquid over the leeks in the baking dish until the leeks are almost, but not quite
covered, adding more stock or water if necessary. Place in a 400-degree oven and cook until the
root ends of the leeks can be pierced with very little resistance by a knife, about 25 to 30
minutes.

5. While the leeks are braising, cut the potatoes into one-half inch slices. Place them in a medium
saucepan and fill with cold water, covering the potatoes by 1 inch. Season the water with one-
fourth teaspoon salt. Cook over high heat until the water boils and test for doneness by gently
piercing with a knife. If necessary, reduce the heat to medium and cook for 2 or 3 minutes longer
until done. Drain and set aside.

6. When the leeks are done, heat the sauté pan over medium heat. Add the butter, and when it is
melted, add the potato slices. Sauté until lightly browned, about 1 to 2 minutes, turning as needed
to cook both sides. Add the leeks and braising liquid to the pan and toss to combine. Season with
salt and pepper to taste before serving.

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salt and pepper to taste before serving.

Nutritional information
Each serving: 279 calories; 4 grams protein; 35 grams carbohydrates; 4 grams fiber; 13 grams
fat; 3 grams saturated fat; 8 mg. cholesterol; 361 mg. sodium.
Copyright © 2007, The Los Angeles Times

Recipes 2 Page 427


Roux rules in making gumbo
Thursday, March 15, 2007
11:55 PM

http://www.chicagotribune.com/features/food/foodanddrink/sns- fdcolumn-wk1,0,7186412.story
FOOD COLUMN
Roux rules in making gumbo

By Rob Kasper
Baltimore Sun

After eating a mess of gumbos - 13 bowls to be exact - I was curious about what the keys were to
making a good one.

"It's the roux; you have to move it, move it, move it," said Mary Rivers, who prepares the gumbo
at Ale Mary's, a Fells Point pub in Baltimore that she operates with her husband, Tom, and her
brother-in-law, Bill.

"The roux has to be the consistency of good gravy," said Brian Badger, who whips up the gumbo
in the kitchen of Slainte Irish Pub and Restaurant on Thames Street.

"You can't rush the roux," said Jill Oliver, who - along with Ted Young - makes the gumbo at the
Wharf Rat's locations downtown and in Fells Point.

The cooks agreed that constructing a roux, mixing hot oil and flour, was the crucial step in the
intensely challenging process of making gumbo, a Cajun soup thickened with okra or gumbo file.

A gumbo can, according to noted Cajun chef Paul Prudhomme, contain seafood, sausage,
poultry, greens, alligator or even squirrel meat. But it always starts with a roux.

"Gumbo Night was an occasion," Prudhomme wrote in his 1987 work, The Prudhomme Family
Cookbook. "Mom cooked a big pot of gumbo for supper and invited family and friends."

In that spirit, Rivers, Badger and Oliver and a number of other Fells Point cooks served big pots
of the soup during a recent Mardi Gras festival and gumbo competition.

The gumbos made by these three cooks were deemed the best by a panel of six serious eaters -
two leaders of neighborhood organizations and assorted members of the food press, myself
among them. We trekked - OK, we were ferried in a long, black limo - to 13 Fells Point pubs and
restaurants to sample their gumbos. By the end of the evening, a Fat Tuesday filled with
merriment, my original goal of "passing a good time" had largely been transformed to "don't pass
out."

The gumbo at Ale Mary's was declared the overall winner, getting high marks for both flavor and
presentation. Those prepared by Badger at Slainte and Oliver and Young at the Wharf Rat
finished with high marks for flavor.

Once my stomach had settled and my head had cleared, I queried the winning cooks about their
gumbo-making techniques.

Rivers stressed preparation, saying she has all her ingredients chopped, measured and within
easy reach before she begins making her roux.

"You have to manage it right to the end," she said. "If you walk away from the stove, you're

Recipes 2 Page 428


"You have to manage it right to the end," she said. "If you walk away from the stove, you're
dead."

She also spoke of the odd, alluring nature of the process. "The chemistry is strange. The roux
goes from having a peanut-butter consistency to a smooth, silky texture. It can stretch your
mind."

Badger said he has been making gumbo since 1993, when a visit to New Orleans "turned my
head around about food." He made gumbo at Bohager's, at a spot called the Brewery and at a
stall he ran in the Broadway Market.

"At first, I burned the roux and burned myself," Badger said. "But I kept at it." Now he turns out
15 gallons of gumbo a week at Slainte, where he has worked for almost three years.

One trick Badger learned along the way was to make the large batches of the roux in a separate
pot, then add it to the gumbo later in the cooking process. That way, "if you burn the roux, you
don't have to throw out all the gumbo; you just start over," he said.

Oliver, and most of the gumbo cooks, said patience and a keen eye were musts. "You don't want
to hurry things or end up with a blond roux," Oliver said. Instead, she said, you cook your roux
until it reaches "a dark-chocolate" hue. Moreover, she said, you cook a gumbo slowly. "You can
tell when it is done by looking at it. All the ingredients look like they belong together, instead of
pieces of tomato here and pieces of meat there."

I liked hearing these lyrical descriptions of the quasi-magical nature of making a gumbo.

I also found that while all the gumbo cooks were headed in the same general direction, they did
take a few different paths along the way.

Badger, for instance, does not put okra in his gumbo because he has found that Baltimore eaters
are "shy" of the sometimes slimy vegetable. He did, however, add a shot of Worcestershire
sauce. Oliver puts garlic, okra and file powder in her gumbo.

This reminded me of a saying I heard some years ago when visiting New Orleans: There are as
many gumbos as there are cooks.

Ale Mary's Gumbo

Serves 10 to 12

Ingredients:
1/2 cup vegetable oil
1/2 cup flour
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2 bay leaves
2 teaspoons oregano
1 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound andouille sausage, cut in 1/4-inch slices
one 28-ounce can crushed tomatoes
5 cups chicken stock
1/2 pound okra, cut in 1/4-inch slices
2 pounds shrimp, peeled and deveined
1 pound crawfish tail meat, rinsed
2 teaspoons file powder

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2 teaspoons file powder
5 cups cooked white rice

1. Heat the vegetable oil in a cast-iron Dutch oven or large stockpot over high heat until oil is hot
and just short of smoking, about 2 minutes. Using a long-handled metal whisk, gradually stir the
flour into the hot oil. Cook, whisking constantly and stirring briskly, until the roux is caramel
brown, 3 to 4 minutes, being careful not to let the mixture scorch or splash on your skin.

2. Reduce heat to medium until roux is dark red-brown; cook 4 to 5 minutes more, whisking and
stirring constantly. Add onions, bell peppers and celery, stirring until roux gets chocolate brown
and coats the vegetables, about 2 to 4 minutes.

3. Add bay leaves, oregano, cayenne, salt and pepper and simmer 2 to 3 minutes. Add the
sausage, cook a few minutes, add the tomatoes, cook a few minutes more, then add the chicken
stock.

4. Turn the heat up to medium so the mixture is just bubbling, and cook for 8 to 10 minutes. Add
the okra and cook for 10 more minutes; add the shrimp and crawfish and simmer for 10 minutes.

5. Slowly stir in file powder. Remove bay leaves before serving over rice.

Note: Have all ingredients measured and within reach before you start. Once you begin, you can't
walk away from the stove.

Courtesy of Mary Rivers, co-operator of Ale Mary's in Fells Point

Nutritional information
Per serving (based on 12 servings): 415 calories, 30 grams protein, 18 grams fat, 5 grams
saturated fat, 34 grams carbohydrate, 4 grams fiber, 173 milligrams cholesterol, 1,164
milligrams sodium

Recipes 2 Page 430


Chicken goulash
Thursday, March 15, 2007
11:56 PM

http://www.chicagotribune.com/features/food/foodanddrink/sns- fdrecipe-wk1,0,7125455.story
From the Hartford Courant
Recipe of the week
Chicken goulash

Linda Giuca and Christopher Prosperi


The Hartford Courant

Although potatoes play a supporting role in this next dish, we think they are the stars. Goulash,
the classic Hungarian dish made of beef or veal with lots of onions, paprika and potatoes, can be
a wonderful culinary experience if made well.

The potatoes stew in the paprika, wine and stock until they almost burst. If you fished them out,
they would make a fulfilling meal on their own. In this version, we replace the meat with our
favorite boneless-skinless chicken thighs. Finish it with some cider vinegar and a touch of butter
for extra flavor.

Chicken Goulash

Ingredients:
2 tablespoon oil
6 cups 3/4-inch diced onion
1 teaspoon kosher salt
1/4 cup cold water
3 tablespoon sweet paprika
6 boneless skinless chicken thighs, cut into 2 inch pieces
1 cup white wine
2 cups low sodium chicken broth
4 cups 1-inch cubed peeled potatoes
3 tablespoons cider vinegar
1 tablespoon sweet butter
1/4 cup chopped chives

1. In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat.

2. Add the onions, kosher salt, and water, and cook, stirring occasionally, for 7 minutes or until
onions are soft and lightly caramelized. Stir in the sweet paprika, and cook for 2 to 3 minutes.

3. Toss in the chicken, and cook for 2 to 3 minutes, stirring to coat the chicken with the onions
and spice. Pour in the white wine, and reduce by half. Add the chicken broth and cubed potatoes,
and simmer for 60 minutes over low heat.

4. Stir in the vinegar, butter and chives. Serve over egg noodles, or just on its own with crusty
bread. Makes 6 servings.
Copyright © 2007, The Hartford Courant

Recipes 2 Page 431


Budino: It's pudding in Italian
Thursday, March 15, 2007
11:59 PM

Budino: It's pudding in Italian


It can be sweet, it can be savory and it can be a standout in
the right hands.

By Jenn Garbee
Special to the Times

Technically, it's just pudding. But mention the word "budino" to an Italian chef and eyes light up,
chattering hands dance through the air and unabashed creativity is unfurled.

"Budino is BUDINO! Its big flavor hits your palate at once, so pure it dissolves right on your
tongue," says Nicola Mastronardi, chef at Vincenti. "Nothing else is in the way -- just custard
and concentrated flavor."

A budino can be sweet, like the creamy chocolate one at La Botte in Santa Monica, or savory,
like the Fulvi pecorino budino Evan Kleiman recently offered at Angeli Caffé in L.A. It can
involve bread, as Kleiman's does, or polenta, as in the creamy, soft cake-like budino with a
lemony brûlée crust at All' Angelo, the new Italian restaurant in West Hollywood. It can be "like
a soufflé, or flan or panna cotta," says Mastronardi, "but much more."

There are lots of compelling budini around town these days. But a few really stand out as
impossible to resist.

At Mozza, Nancy Silverton and Mario Batali's pizzeria, the butterscotch budino -- with amazing,
deep buttery-caramel flavor and a gorgeous, thick, velvety texture -- is topped with caramel
sauce, a dollop of crème fraîche lightened with whipped cream and a pinch of fleur de sel. The
whole adds up to so much more than the sum of its parts.

Across town in Brentwood, Mastronardi is fairly obsessed with budini. When asked about how
he achieved the rich flavor and beguiling texture of his chestnut budino and whether he had any
more budini up his sleeve, Mastronardi flew into a frenzy of budino creation. His chocolate one,
which relies on Valrhona chocolate with 70% cacao rather than the cocoa powder that's typically
found in home-style chocolate budini throughout Italy, is chocolate pudding the way you always
dreamed it would taste but somehow it never did. Then there's a soft, pillowy ricotta and pear
budino. And an aromatic, custardy apple budino.

But Mastronardi doesn't wait till dessert to get them going -- in his hands, the budino is also a
cunning first course. He tops an artichoke budino with paper-thin black truffles and baby
artichokes that have been shaved and deep-fried golden brown. His flan- like Parmesan budino is
heightened by tender tripe in a bright tomato ragù. A beautiful green budino gets its depth of
flavor and substantial texture from green peas. (And hurray! He cheats and uses frozen ones.)
That's topped with sautéed and Manila clams and sepia (cuttlefish; our recipe substitutes squid);
their sweet brininess provides terrific contrast to the budino.

In Italy, savory budini have started turning up over the last few years in what Silverton calls
"fancy" restaurants. Mastronardi says he was inspired by a leek and ricotta budino sauced with a
lamb ragù he tasted at Al Fornello da Ricci in Puglia last spring. Traditionally, they were always
sweet -- a simple pudding most often served at home.

"There was a trend in Italy maybe five years ago mixing savory and sweet, like using savory

Recipes 2 Page 432


"There was a trend in Italy maybe five years ago mixing savory and sweet, like using savory
ingredients with classically sweet techniques and vice versa," says Michael Young, chef
instructor at California School of Culinary Arts in Pasadena and formerly executive chef at
Enoteca Drago. "Basically that's what happened with the budino. It used to be a sweet dessert
mainly, but not anymore."

In Italy, savory custards are likely to be called sformato rather than budino, says Kyle Phillips,
an American-born food writer who translated Pellegrino Artusi's "La Scienza in Cucina e l'arte di
Mangiar Bene" ("The Science of Cooking and the Art of Eating Well"). And they're likely to be
similar in texture to flan. "But if you come right down to it," he says, "sformato and budino can
be similar in texture, and what you call what's on the plate is a matter of semantics."

So how do the local budino masters achieve their delicious ends? That depends on the budino.

Mastronardi uses vegetables or cheese to give flavor and texture to a basic egg custard.

When it comes to the pudding- like style of budino, the answer is cornstarch: That's how both
Silverton and Mastronardi achieve their beguiling velvety or silky textures.

"To make the pudding taste more of cream than eggs, I use cornstarch so it's smoother, richer,"
says Mastronardi. "When you just use eggs, it's more like flan."

"Lots of times I'll think about a dish or ingredient that an Italian uses and apply another cooking
technique to it," says Silverton. "Here we wanted to make a budino that's denser and creamier,
like a classic butterscotch pudding. Cornstarch, a very American ingredient, gives that feel."

When additional ingredients such as rice are added to Italian custards, it's best done with a light
hand. The rice budino with strawberry sauce at Pecorino in Brentwood is a billowy mound of
lemon-scented custard dotted with grains of al dente Carnaroli rice. Whipped cream folded into
the cooled custard keeps the pudding delicate.

What could be more perfect for spring?

Chocolate budino

Total time: 35 minutes


Servings: 6

Note: From chef Nicola Mastronardi of Vincenti Ristorante

Ingredients
7 ounces dark chocolate (preferably 70% Valrhona), cut into 1-inch chunks
4 tablespoons cornstarch
6 tablespoons plus 1 teaspoon sugar
2 1/3 cups milk
3 1/2 tablespoons butter
2 egg yolks

1. In a medium saucepan over low heat, melt the chocolate with two tablespoons water. Stir to
prevent scorching; remove from heat.

2. In another, heavy-bottomed saucepan, whisk together the cornstarch and sugar. Whisk in the
milk and melted chocolate. Cook over medium heat, stirring, until creamy, about 3 minutes.
Bring to a boil and cook for two minutes, stirring constantly.

3. Remove the pan from the heat and whisk in the butter. Temper the egg yolks with some of the
pudding by carefully whisking one-half cup pudding into the eggs, followed by a second half
cup, to bring up the temperature. Add the yolk mixture to the pan, stirring to fully incorporate.

Recipes 2 Page 433


cup, to bring up the temperature. Add the yolk mixture to the pan, stirring to fully incorporate.

4. Immediately strain the pudding into a medium bowl, and promptly spoon one-half cup into
each of 6 serving dishes. Cover with plastic wrap. Refrigerate for at least 2 hours and up to 2
days before serving.

Nutritional information:
Each serving: 390 calories; 6 grams protein; 32 grams carbohydrates; 3 grams fiber; 27 grams
fat; 16 grams saturated fat; 95 mg. cholesterol; 44 mg. sodium.

PPea budino with squid and clam ragù

Total time: 1 hour, 40 minutes


Servings: 8

Note: Adapted from a recipe by chef Nicola Mastronardi of Vincenti Ristorante. To make up to
two days ahead, bake until center is lightly set, refrigerate. Heat in a hot water bath in the oven.

Pea budino

Ingredients:
1 Tbsp. olive oil
2 Tbsps. finely chopped shallot
3 cups fresh or frozen peas (not thawed)
Salt
Freshly ground pepper
5 1/2 Tbsps. whole milk
5 1/2 Tbsps. cream
4 eggs
1 cup loosely packed finely grated Parmigiano-Reggiano

1. In a medium saucepan over medium heat, heat the olive oil. Add the shallot and saute until
transparent, about 2 minutes. Add the peas, one-half teaspoon salt, one-half teaspoon pepper and
one-half cup water. Cook until tender, about 2 minutes. Remove from heat; cool 10 minutes.

2. Heat the oven to 350 degrees. In a blender, puree the peas, milk, cream, eggs and grated
cheese.

3. Meanwhile, butter 8 (3- to 4-ounce) ramekins. Divide the pea mixture among the 8 ramekins.
Place the ramekins into a (9-by-13-inch) baking pan with at least 1 inch space between ramekins;
add about 4 cups boiling water, filling to halfway up the sides of the ramekins.

4. Bake for 25 to 30 minutes, rotating the baking pan halfway through, until a knife inserted into
the custard emerges cleanly.

Ragù and assembly

Ingredients
2 1/2 tablespoons olive oil, divided
3/4 cup white wine
30 Manila clams
2 cloves garlic, unpeeled
7 ounces fresh squid tubes, roughly chopped into strips

Recipes 2 Page 434


2 cloves garlic, unpeeled
7 ounces fresh squid tubes, roughly chopped into strips
Pinch red chile flakes
1 tablespoon chopped parsley
1/8 teaspoon ground pepper

1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the wine and clams.
Cover and steam until the clams open, about 5 minutes. Remove from the heat and set aside.

2. In a medium sauté pan, heat the remaining olive oil over medium-high heat. Add the garlic
and sauté for 1 minute. Add the squid, red chile flakes, parsley, pepper and clams with their
cooking liquid (about 1 1/3 cup). Sauté until just cooked through, about 1 minute.

3. Using a slotted spoon, remove the squid and clams from the pan and reserve. Continue to cook
the sauce, reducing the liquid by half (to three-fourths cup), then remove from heat. Remove and
discard the clam shells. Return the clams and squid to the sauce; toss and reheat briefly. Remove
the garlic; adjust seasoning.

4. To serve, run a knife around edge of each ramekin and unmold onto a serving plate. Spoon an
equal amount of ragù on top of each.

Nutritional information
Each serving: 277 calories; 15 grams protein; 11 grams carbohydrates; 3 grams fiber; 16 grams
fat; 6 grams saturated fat; 198 mg. cholesterol; 214 mg. sodium.
Copyright © 2007, The Los Angeles Times

Recipes 2 Page 435


Portuguese Piri Piri Chicken Recipe
Friday, March 16, 2007
12:12 AM

Portuguese Piri Piri Chicken Recipe #71754


This was posted in response to a request. I'm going to make it for my grandson who is part
portuguese - a "half chop"!! The timing doesn't include overnight marinating.
by CountryLady
4 servings

55 min 10 min prep


1/4 cup fresh lime juice
2 tablespoons cider vinegar
1/2 teaspoon paprika
1/4 teaspoon Angostura bitters
1 teaspoon hot pepper sauce, to taste
1 dried hot red chili pepper
1 fresh chili pepper (such as jalapeno)
2 cloves garlic
2 lbs whole chicken breasts, with skin and bone
1. Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
2. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
3. Do the same with the jalapeno pepper.
4. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
5. Add the paste to the lime mixture in the baking dish and combine.
6. Toss the chicken pieces and swish them in the marinade until they are completely coated.
7. Cover and let marinate overnight in the refrigerator.
8. Remove the chicken from the marinade and grill or broil until cooked through and burnished,
about 20 minutes on each side.
9. Baste frequently with the marinade.
10. If the chicken looks like it is beginning to burn, move it farther away from the heat source.
11. Serve hot with chilled orange sections and plenty of napkins.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Recipes 2 Page 436


Piri Piri Chicken with Jicama Orange Salad
Friday, March 16, 2007
12:15 AM

Piri Piri Chicken with Jicama Orange Salad


From Emeril Lagasse
1996

I can't think of better eating on a warm summer evening than this light, easy-to-make dish. The
unusual, tangy heat of the Piri Piri--a Portuguese/African rendition of the Creole or Cajun chili
pepper condiment--is offset by the cool, refreshing flavors of the salad.

Ingredients
• 1/2 c. Piri Piri, in all
• 3 c. Jicama Orange Salad
• 4 skinned and boned chicken breast halves (about 6 oz. each)
• 4 tsps. Emeril's Southwest Seasoning, in all

Directions

Prepare the Piri Piri at least a week ahead.

Prepare the Jicama Orange Salad, and set aside.

Sprinkle 1 tsp. Southwest Seasoning on each chicken breast, using your hands to coat both sides
thoroughly.

Heat 1 tbsp. of the Piri Piri in a large skillet over high heat. Add the chicken and saute' until
brown, for about 3 minutes on each side, then turn again and cook for another 2 minutes, for a
total of 8 minutes. Remove from the heat, and remove the chicken with tongs.

Heat the remaining 7 tbsps. Piri Piri in a small saucepan until hot and bubbling, for about 2
minutes.

To serve, place 1 chicken breast on each of 4 plates and top with 3/4 c. of the Jicama Orange
Salad. Spoon 1 1/2 tbsps. of the heated Piri Piri over all.

Makes 4 main-course servings.

Emeril's Southwest Seasoning


Ingredients
• 2 tbsps. chili powder
• 2 tbsps. paprika
• 1 tbsp. ground coriander
• 1 tbsp. garlic powder
• 1 tbsp. salt
• 2 tsps. ground cumin
• 1 tsp. cayenne pepper
1 tsp. crushed red pepper

Recipes 2 Page 437



• 1 tsp. crushed red pepper
• 1 tsp. black pepper
• 1 tsp. dried leaf oregano

Directions

Combine all ingredients thoroughly and store in an airtight jar or container.

Makes about 1/2 cup.

Jicama Orange Salad


Ingredients
• 2 c. diced, peeled jicama (1/2-inch dice)
• 3 peeled seedless oranges, cut into sections (about 1 c.)
• 2 tbsps. freshly squeezed orange juice
• 1/4 c. finely chopped red onions
• 3 tbsps. finely chopped red bell pepper
• 3 tbsps. chopped fresh cilantro
• 1/2 tsp. salt
• 3 turns freshly ground black pepper

Directions

Jicama (pronounced "HEE-ka-ma") is a root vegetable with a fresh, apple-like flavor and texture.
It usually grows in tropical climates and looks something like a turnip.

Combine all the ingredients in a bowl and toss until thoroughly blended. This can be made a day
ahead and stored in the refrigerator in a airtight container.

Makes about 3 cups, about 4 salad servings.

Piri Piri
Ingredients
• 1 1/3 c. olive oil
• 4 fresh jalapeno peppers, coarsely chopped, stems seeds, and all
• 2 fresh poblano peppers, coarsely chopped, stems, seeds, and all
• 1 tbsp. crushed red pepper
• 1 tsp. salt
• 8 turns freshly ground black pepper
• 1 tbsp. minced garlic

Directions

Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for
4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature.

When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the
sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap.

Allow to sit for 7 days before using. Keeps up to 2 months at room temperature.

Makes about 3 cups.

From Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch (copyright 1993

Recipes 2 Page 438


From Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch (copyright 1993
by Emeril Lagasse and William Morrow and Company, Inc.).

Recipes 2 Page 439


Piri-piri chicken
Friday, March 16, 2007
12:16 AM

Piri-piri chicken

by Antony Worrall Thompson


from Saturday Brunch
Serves 2-4

Preparation time 1-2 hours


Em ail this re cipe

Cooking time 30 mins to 1 hour

Ingredients
1 whole chicken (about 1kg/2lb 3oz), spatchcocked
salt and freshly ground black pepper
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
To serve
chips
salad
Method
1. To make the piri-piri sauce, preheat the oven to 180C/350F/ Gas 4. Place the chillies on a roasting tray and
roast them for 10 minutes.
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a
saucepan, and simmer for 2-3 minutes.
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded
container at room temperature; it will keep for about a month. Shake before using.
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over
the chicken. Seal and marinate in the refrigerator for at least one hour.
5. Preheat the oven to 200C/390F/ Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your
barbecue.
6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden
brown.
7. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through.
Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until
cooked through, basting regularly with the remaining piri-piri sauce.
8. Serve with chips and salad.

Recipes 2 Page 440


Tilapia with Pimiento Sauce
Friday, March 16, 2007
2:52 PM

Tilapia with Pimiento Sauce

Tilapia, a tasty farm-raised fish originally from Africa, has become more and more popular here in the
states. I recently brought home a whole tilapia from our local Asian fish market and made quite a mess of
trying to fillet it myself. Dad pitched in, with no more luck than I, and we ended up throwing the pieces (you
couldn't quite call them fillets anymore) into a fish stew. Now we know better. Just buy the straight fillets.
Tilapia are delicious, and relatively inexpensive compared to other fish. Here is a quick and easy, one -pan
way of preparing this versatile fish.
1 Tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 6-8 ounce tilapia fillets

1 In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3
minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, olives,
oregano, salt, and pepper. Bring sauce to boiling.

Recipes 2 Page 441


2 Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling.
Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork.
With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice, and/or
crusty bread.
Serves 4.
Adapted from a recipe in Better Homes and Gardens.
Sim ply R ecipes http://www.sim plyrecipes.com

Recipes 2 Page 442


Caramels
Sunday, March 18, 2007
7:13 PM

Subject [Gourmet_Gourmand] Caramels


From Gourmet_Gourmand@yahoogroups.com
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Sent Sunday, Ma rch 18, 2007 6:57 PM

Caramels
Prep: 5 min; Cook: 30 min
Makes 64 candies

1/2 cup finely chopped pecans


2 cups sugar
1/2 cup stick margarine or butter
2 cups whipping (heavy) cream
3/4 cup light corn syrup

1. Grease bottom and sides of square pan, 8x8x2


or 9x9x2 inches

2. Spread pecans in pan. Heat remaining ingredi-


ents to boiling in 3-quart heavy sauce pan over
medium heat, stirring constantly. Cook, stirring fre-
quently, to 245 degrees on candy thermometer or until small
amount of mixture dropped into very cold water
forms a firm ball that holds its shape until pressed.
Immediately spread over pecans; cool

3. Cut into 1-inch squareas. Wrap individually in


plastic wrap or waxed paper

*It's not recommended that you use vegetable oil spreads

1 Candy: Calories 75 (Calories from Fat 35); Fat 4g


(Saturated 2g); Cholesterol 10mg; Sodium 25mg;
Carbohydrate 10g (Dietary Fiber 0g);l Protein 0g

Chocolate Caramels

Heat 2 ounces unsweetened baking chocolate with the sugar mixture

Recipes 2 Page 443


Toffee
Sunday, March 18, 2007
7:16 PM

Subject [Gourmet_Gourmand] Toffee


From Gourmet_Gourmand@yahoogroups.com
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Sent Sunday, Ma rch 18, 2007 6:33 PM

Toffee
Prep: 10 min; Cook: 10 min; Chill: 2 hr
Makes 36 candies

1 can pecans, chopped


3/4 cup packed brown sugar
1/2 cup sticfk margarine or butter
1/2 cup semisweet chocolate chips

1. Grease bottom and sides of square pan, 9x9x2


inches, with margarine

2. Spread pecans in pan. Heat brown sugar ande


margarine to boiling in 1 1/2-quart saucepan, over
medium heat, stirring constantly. Boil 7 minutres,
stirring constantly. Boil 7 minutes, stirring con-
stantly. Immediately spread evenly over pecans.
Sprtinkle with chocolate chips

3. Cover with cookie sheet. Let stand about 1


minute or until chocolate chips soften. Spread soft-
ened chocolate over candy. Cut into 1 1/2-inch
squares while hot. Refrigerate uncovererd about 2
hours or until firm

*It's not recommended that you use vegetable oil spreads

1 Candy: Calories 75 (Calories from Fat 45); Fat 5g


(Saturated 1g); Cholesterol 0mg; Sodium 30mg;
Carbohydrate 7g (Dietary Fiber 0g); Protein 0g

Timesaving Tip

To microwave, prepare pan with pecans as directed.


Place brown sugar and margarine in 4-cup microwav-
able measure. Microwave uncovered on High 5 min-
utes, stirring every minute, until sugar is dissolved.

Recipes 2 Page 444


able measure. Microwave uncovered on High 5 min-
utes, stirring every minute, until sugar is dissolved.
Immediately spread evenly over pecans. Sprinkle with
chocolate chips. Continue as directed in step 3

Recipes 2 Page 445


Tripple Chocolate Marble Fudge
Sunday, March 18, 2007
7:51 PM

Subject [Gourmet_Gourmand] Tripple Chocolate Marble Fudge


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Recipes 4 Al l; Pantry Challenge; Restaurant Classics; Lets Cook; Divine Desserts; Fav Recipe
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Reci pes; Cook Book Recipes; Wonderful Recipes; Fri endly Recipe Swap; OIur Ki tchen Table; Sweet Treats
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Sent Sa turday, Ma rch 17, 2007 10:15 PM

Tripple Chocolate Marble Fudge


Prep: 20 min; Cook: 23 min; Chill: 3hr
Makes 96 candies

6 cups sugar
1 can (12 ounces) evaporated milk
1 cup margarine or butter
1 tube (8 ounces) m arscarpone cheese,
softened, or 1 package (8 ounces) cream
cheese, softened
1 jar (13 ounces) marshmallow creme or 1
package package (10 1/2 ounces) miniature
marshmallows
1 tablespoon vanilla
1 package (11 ounces) vanilla milk chips
(2 cups)
1/2 package (11 1/2 ounce size) milk
chocolate chips (1 cup)
2 packages (3 ounces each) bittersweet
chocolate, chopped (1 cup)
2 tablespoons baking soda

1. Grease bottom and sides of rectangular pan,


13x9x2 inches, with butter, or line with aluminum
foil

2. Heat sugar, milk, butter and cheese to boiling in


65-quart Dutch oven mediium high heat 6 to 8
minutes, stirring constantly

3. Reduce heat to medium. Cook about 10 min-


utes, stirring occasionally, to 225 degrees on candy ther-
mometer; remove from heat

4. Quickly stir in marshmallow creme and vanilla.


Pour 4 cups hot marshmallow mixture over vanilla
milk chips in large bowl; stir to mix. Stir chocolate
Recipes 2 Page 446
milk chips in large bowl; stir to mix. Stir chocolate
chips, bittersweet chocolate and cocoa into remaining
marshmallow mixture

5. Pour one-third of the white mixture into pan,


spreading evenly. Quickly pour one-third of the choco-
late mixture over top, spreading evenly. Repeat twice.
Pull and swirl knife greased with butter through mix-
tures for marbled design. Cool until set. Refrfigerate
uncovered almost 3 hours or until set. Cut into 1 1/2-
inch squares with knife greased with butter.

*It's not recommended that you use vegetable oil spreads

1 Candy: Calories 130 (Calories from Fat 45); Fat 5g


(Saturated 3g); Cholesterol 10mg; Sodium 30mg;
Carbohydrate 20g (Dietary Fiber 0g); Protein 1g

Timesaving Tip

Measure out vanilla milk chips and chocolate ingredi-


ents ahead of time and place in heatproof bowls, along
with heat proof spoons

Recipes 2 Page 447


Luscious Chocolate Truffles
Sunday, March 18, 2007
7:51 PM

Subject [Gourmet_Gourmand] Luscious Chocolate Truffles


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Gourmet Bakery; Al l Chocolate; Chocoholic Cl ub; Cool Creative Cooks; Chocaholics Dreamland;
Fa v Reci pe Exchange; 1 Recipes Galore; In His HandsHomemaking; Kri stys Ki tchen Korner; Recipe Oasis; Recipe
Pl a ce; Christians Sharing Recipes; Cook Book Recipes; Ba kery Shoppe; Our Recipe Swap; Sweet Tooth
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Wa ndas Recipe Exchange; Baking Exchange; Gourmet Gourmand; Recipe Heaven; Dessert Lovers; All Recipes Only;
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Sent Sa turday, Ma rch 17, 2007 9:21 PM

Luscious Chocolate Truffles


Prep: 20 min; Chill: 25 min; Freeze: 30 min
Makes about 15 candies

1 package (12 ounces) semisweet chocolate


chips (2 cups)
2 tablespoons stick margarine or butter
1/4 cup whipping (heavy) cream
2 tablespoons liqueur (almond, cherry,
coffee, hazelnut, Irish cream, orange,
raspberry, etc.), if desired

1. Line cookie sheet with aluminum foil

2. Melt 1 cup of the chocolate chips in heavy 2-


quart saucepan over low heat, stirring constantly;
remove from heat. Stir in margarine. Stir in whipping
cream and liqueur. Refrigerate 10 to 15 minutes; stir-
ring frequently, just until thick enough to hold a shape

3. Drop mixture by teaspoonfuls onto cookie sheet.


Shape into balls. (If mixture is too sticky, refrigerate
until firm enough to shape.) Freeze 30 minutes

4. Heat shortening and remaining 1 cup chocolate


chips over low heat, stirring constantly until chocolate
is melted and mixture is smooth; remove from heat.
Dip truffles, one at a time, into chocolate. Return to
aluminum foil -covered cookie sheet. Immediately sprin-
kle some of the truffles with finely chopped nuts.
Refrigerate about 10 minutes or until coating is set

5. Drizzle some of the truffles with a mixture of


1/4 cup powdered sugar and 1/2 teaspoon milk.
Refrigerate just until set. Serve at room temperature.
Store truffles in airtight container

Recipes 2 Page 448


Store truffles in airtight container

*1 cup milk chocolate chips can be substitute for the first cup of
semisweet chocolate chips

*It's not recommended that you use vegetable oil spreads

1 Candy: Calories 155 (Calories from Fat 90); Fat 10g


(Saturated 5g); Cholesterol 5mg; Sodium 20mg;
Carbohydrate 15g (Dietary Fiber 0g); Protein 1g

Apricot Truffles

Soak 3 tablespoons chopped dried apricots in 1 tablespoon brandy


15 minutes.l Stir into whipping cream mixture

Cashew Truffles

Stir 3 tablespoons chopped cashews into whipping cream mixture

Recipes 2 Page 449


Date Balls
Sunday, March 18, 2007
7:52 PM

Subject [Gourmet_Gourmand] Date Balls


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Gourmet Bakery; Restaurant Cl assics; Cool Creative Cooks; Dessert Recipe Exchange; Recipe
Fa vori tes; Gourmet Gourmand; Recipe Heaven; 1 Ba kery Ma dness; Ki ms Gormet Pa ntry; Cook Book Recipes;
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Sent Sa turday, Ma rch 17, 2007 12:30 PM

Date Balls
Prep: 25 min; Cook: 10 min;
Makes about 6 dozen cookies

3/4 cup sugar


1/2 cup stick margarine or butter
1 pound pitted dates, chopped
1 teblespoon milk
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg, well beaten
1/2 cup chopped nuts
4 cups whole-grain multivitamin supplement
cereal crushed (Total)
Finely chopped nuts or shredded coconut

1. Mix sugar, margarine and dates in 2-quart


saucepan. Cook over low heat, stirring constantly,
until margarine is melted; remove from heat

2. Stir in milk, vanilla, salt and egg. Cook over very


low heat 4 minutes, stirring constantly; remnove from
heat

3. Stir in 1/2 cup nuts. Cool 5 minutes. Stir in cereal

4. Shape mixture teaspoonfuls into balls. Roll


balls in finely chopped nuts. Cover tightly and refrig-
erate up to 2 weeks or freeze up to 2 months

*It's not recommended that you use vegetable oil spreads

1 Cookie: Calories 50 (Calories from Fat 20); Fat 2g


(Saturated 0g); Cholesterol 5mg; Sodium 40mg;
Carbohydrate 8g (Dietary Fiber 0g); Protein 0g

Recipes 2 Page 450


Snickerdoodles
Sunday, March 18, 2007
8:19 PM

Subject [Gourmet_Gourmand] Snickerdoodles


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 16, 2007 3:21 PM

Snickerdoodles
Prep: 10 min; Bake: 40 min
Makes about 4 dozen cookies

1 1/2 cups sugar


1/2 cup stick margarine or butter, softened
1/2 cup shortening
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oven to 400 degrees

2. Mix 1 1/2 cups sugar, the margarine, shortening


and eggs in large bowl. Stir in flour, cream of tartar,
baking soda and salt

3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup


sugar and the cinnamon. Roll balls in cinnamon-sugar
mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or unjtil set. Remove from


cookie sheet. Cool on wire rack

*Spreads with at least 65% vegetable oil can be substituted

**If using self-rising flour, omit cream of tartar, baking soda and salt

1 Cookie: Calories 90 (Calories from Fat 35); Fat 4g


(Saturated 1g); Cholesterol 10mg; Sodium 65mg;
Carbohydrate 13g (Dietary Fiber 0g); Protein 1g

Lighter Snickerdoodles

Recipes 2 Page 451


Lighter Snickerdoodles

For 1 gram of fat and 85 calories per serving, substitute


1/2 package (8-ounce size) reduced-fat cream cheese
(Neufchatel), softened, for the shortening and 1 egg
plus 1 egg white for the 2 eggs. Cover and refrigerate
dough 1 hour. Flatten each with bottom of drinking
glass before baking

Recipes 2 Page 452


Orange-Almond Biscotti
Sunday, March 18, 2007
8:26 PM

Subject [Gourmet_Gourmand] Orange-Almond Biscotti


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 16, 2007 9:55 PM

Orange-Almond Biscotti
Prep: 25 min; Bake: 1hr 20 min; Cool: 15 min
Makes about 3 1/2 dozen cookies

1 cup sugar
1/2 cup stick margarine or butter, softened
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup slivered almonds, toasted and
chopped

1. Heat oven to 350 degrees

2. Beat sugar, margarine, orange peel and eggs in


large bowl. Stir in flour, baking powder, salt and
almonds

3. Shape half of the dough at a time into rectangle,


10x3 inches, on ungreased cookie sheet

4. Bake about 20 minutes or until toothpick


inserted in center comes out clean. Cool on cookie
sheet 15 minutes

5. Cut crosswise into 1/2 inch thick slice. Place slices


cut sides down on cookie sheet

6. Bake about 15 minutes or until crisp and light


brown. Remove from cookie sheet. Cool on wire rack.

*It's not recommended that you use vegetable oil spreads

**If using self-rising flour, omit baking powder and salt

1 Cookie: Calories 85 (Calories from Fat 25); Fat 3g


(Saturated 1g); Cholesterol 10mg; Sodium 65mg;
Recipes 2 Page 453
(Saturated 1g); Cholesterol 10mg; Sodium 65mg;
Carbohydrate 13g (Dietary Fiber 0g); Protein 1g

Recipes 2 Page 454


Buttermilk Biscuits with Goat Cheese and Chives
Sunday, March 18, 2007
8:52 PM

Buttermilk Biscuits with Goat Cheese and Chives

Ever wonder what the difference is between scones and biscuits? The light, sweet scones enjoyed in England
are nothing like the heavy, somewhat dry scones we usually have here in the states. They are more like our
biscuits, but sweet. Of course "biscuit" in England means what we here would call a cookie. So confusing.
I set out to make a light, savory scone, and in the process learned that, at least here in America, what I was
making would more normally be called a biscuit. Here, therefore, is a recipe for delicious buttermilk biscuits,
made with goat cheese and chives, and shaped into wedges (the shape of American scones). You can shape
them any which way you like. Oh yes, and as for the difference between scones and biscuits? Here in
America, scones tend to be a little heavier and drier, made with an egg, sweet, and usually including fruit
such as cranberries or raisins. Biscuits are usually savory, light and fluffy, and made with buttermilk. But the
distinctions are blurry, even here.
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1/4 cup to 1/2 cup of freshly chopped chives (can also use chopped green onions)
1 5-ounce log soft fresh goat cheese, crumbled
1 cup buttermilk (plus an extra tablespoon for finish)
1 Preheat oven to 400°F. Line 2 heavy baking sheets with silpat or parchment paper.

2 Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub
butter into dry ingredients until coarse meal forms. Stir in the chives. Add cheese and buttermilk; stir with
fork just until a sticky dough forms (bits of cheese will be visible in dough).

Recipes 2 Page 455


3 Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-
knead! Form into a round, about 3/4-inch to an inch thick. C ut the round into 8 wedges. Use a pastry brush
to brush on some extra buttermilk over the surface of the wedges.

4 Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until
golden brown, about 20 minutes. C ool on a rack.
Makes 8 large biscuits. Best eaten just baked and warm, with a little butter.
Recipe adapted from combining various recipes from Gourmet and Bon Appetit.
Sim ply R ecipes http://www.sim plyrecipes.com

Recipes 2 Page 456


Peanut Brittle
Sunday, March 18, 2007
10:28 PM

Subject [Gourmet_Gourmand] Peanut Brittle


From Gourmet_Gourmand@yahoogroups.com
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Sent Sunday, Ma rch 18, 2007 9:56 PM

Peanut Brittle
Prep: 15 min; Cook: 30 min; Cool: 1hr
Makes about 6 dozen cookies

1 1/2 teaspoon baking soda


1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 1/2 cups sugar
1 cup light corn syrup
3 tablespoons stick margarine or butter
1 pound shelled unroasted peanuts

1. Heat oven to 200 degrees. Grease 2 cookie sheets,


15 1/2x12 inches

2. Mix baking soda, 1 teaspoon water and the


vanilla; set aside. Mix sugar and 1 cup water and the corn
syrup in 3-quart saucepan. Cook over medium heat,
stirring occasionally, to 240 degrees on the candy ther-
mometer or until small amount of mixture dropped into
cold water separates into hard, brittle threads. (Watch
carefully so mixture does not burn.) Immediately remove
from heat. Quickly stir in baking soda mixrture until light
and foamy

4. Pour half of the candy mixture onto each cookie


sheet and quickly spread with buttered spatula about
1/4 inch thick. Cool completely, at least 1 hour. Break
into pieces. Store in covered container

*It's not recommended that you use vegetable oil spreads

1 Candy: Calories 75 (Calories from Fat 35); Fat 4g


(Saturated 1g); Cholesterol 0mg; Sodium 40mg;
Carbohydrate 9g (Dietary Fiber 0g); Protein 1g

Recipes 2 Page 457


Timesaving Tip

To microwave, prepare cookie sheets as directed. Omit


all water. Mix sugar, corn syrup and peanuts in 8-cup
microwavable measure. Microwave uncovered on High
10 to 12 minutes, stirring every 5 minutes, until pea-
nuts are light brown. Stir in vanilla and margarine
throroughly. Microwave uncovered on High 4 to 6 min-
utes to 300 degrees on microwave candy thermometer or until
small amount of mixture dropped into very cold water
separates into hard, brittle threads. Quickly stir in bak-
ing soda until mixture is light and foamy. Continue as
directed in step 4

Recipes 2 Page 458


Pralines
Sunday, March 18, 2007
10:30 PM

Subject [Gourmet_Gourmand] Pralines


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Al l Angels; Cookbook Recipe Collection; Friends Global Cooks; Dessert Recipe Exchange;
Reci pe Favorites; Gourmet Gourmand; Recipe Heaven; 1 Ba kery Ma dness; Ki ms Gormet Pa ntry; Chri stians Sharing
Reci pes; Wonderful Recipes; Dessert Recipes; Fri endly Recipe Swap; OIur Ki tchen Table; Sweet Treats
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Reci pes 2 Share; Ki ms Recipe Swap; Cooking With Terry; Recipes Are Us
Sent Sunday, Ma rch 18, 2007 8:56 PM

Pralines
Prep: 15 min; Cook: 30 min; Cool: 1 1/2 hr
Stand: 12hr
Makes about 1 1/2 dozen candies

2 cups packed light brown sugar


1 cup granulated sugar
1 1/4 cups milk
1/4 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan halves (5 1/2 ounces)

1. Heat sugars, milk, corn syrup and salt to boiling


in Dutch oven, stirring constantly. Reduce heat to
medium. Cook, without stirring, to 236 degrees on candy
thermometer or until small amount of mixture dropped into
very cold water forms a soft ball that flattens when removed
from water. Cool, without stirring, about 1 hour or until sauce -
pan is cool to touch

2. Add vanilla and pecan halves. Beat about 1 minute


or until mixture is slightly thickened and just coats pecans
but does not lose its gloss. Drop mixture by spoonfuls onto
waxed paper, trying to divide pecans equally. Let stand
uncovered 12 to 18 hours or until candies are firm and no
longer glossy

3. Wrap individually in plastic wrap or waxed paper. Store slightly


covered at room temperature

1 Candy: Calories 220 (Calories from Fat 55); Fat 6g


(Saturated 1g); Cholesterol 5mg; Sodium 40mg;
Carbohydratre 41g (Dietary Fiber 0g); Fat 1g

Recipes 2 Page 459


Ravioli Pasta Salad
Monday, March 19, 2007
10:27 PM

Ravioli Pasta Salad


March 19, 2007 | by Heidi
I'v e been wanting to do this for a while now - remix the ubiquitous pasta salad into something I actually look
forward to eating. Pasta salads show up at every picnic, potluck, and work party because a) you can buy them at
just about every deli counter in the country, and b) they are easy to make - if y ou can boil water and open a jar
of pesto, y ou're in business. Before we get into the makeover, let's outline a few of the things working against
most pasta salads:
 Too m uch pasta, not enough other stuff.
 Ov ercooked, unsalted pasta noodles. The one-two punch of bad pasta.
 Too m uch dressing, often overpowering dressing.
 The clump factor - inevitably, after hours in the refrigerator all the pasta in a pasta salad clumps together into a
big m ass, which shortly thereafter turns into a big heavy m ass in my stomach.
I think we can do better, and without much more effort. For starters, I dropped the ratio of pasta to other tasty
ingredients way down. I added lots of color by using seasonal ingredients and working in plenty of springtime
treats like asparagus, greens, and peas. Because I wanted the focus to be on the flavor of the actual ingredients,
I used a bit of good olive oil to dress everything, along with a bit of salt. Simple.
Now let's get down to practicality. I'm pretty confident this salad can stand up to the long car rides, endless
refrigerator hours, and/or time in direct sunlight required of all pasta salads. It can be served warm or cold,
transports easily, and is clump resistant. I had it for dinner two nights ago, and lunch yesterday.
The time factor: I wrote this recipe with just one big pot of boiling water in mind - no cooking each ingredient
separately. Seriously, it took longer to boil the pot of water than do the prep.
Now it's y our turn: This is more an idea than anything else, there are a thousand variations you can explore
here depending on the season and what flavor of ravioli you buy. A couple tips - first off, keep all your add-ins
fresh and seasonal. A salad like this only pops when you use bright, good quality ingredients (don't overcook
them). Secondly, when you start thinking about other things to add to the recipe to make it more your own,
echo some of the flavors that are in the ravioli stuffing. So for example, if y ou have a lemon ricotta-herb
stuffing, add some slivered fresh basil and lemon zest to the salad. If it is a goat cheese-olive stuffing, crumble a
bit of goat cheese and tear up a handful of olives for the salad. Make sense?

Book sightings!

Recipes 2 Page 460


Book sightings!
Here's a list of places where my book has been sighted including The Cook's Library in Los Angeles and Powell's
for Cooks & Gardeners in Portland, Oregon. You might want to call ahead to confirm it is in stock. Please let me
know if y ou see it elsewhere so I can add to the list!
Book Signing this SATURDAY in SF:
Lastly, before I sign off for today, I wanted to let you know I'm doing a book signing at Borders Books at Union
Square in downtown San Francisco this SATURDAY, March 24th. Come stop by, I'd love to meet more of you in
person! Borders Books Union Square 400 Post Street, San Francisco at 2:00pm. Hope to see you locals there!

Ravioli Pasta Salad


I used a ricotta-stuffed buckwheat pasta, but any standard cheese-stuffed ravioli will also work if that is what your
store offers. Many of you might be able to locate a spinach pasta ravioli - this would be a good alternative as well. I
came across some bright red spinach at the market this weekend (red orach German Mt. spinach), so I used 1/2 red
and 1/2 standard baby spinach. Use whatever is available to you. I love the color the red spinach adds to the bowl,
but the downside is it tends to stain the ravioli a bit (in the way rainbow chard or beets can).
1 /2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on deep bias (angle)
1 0 ounce bag organic peas, thawed overnight in refrigerator
3 - 4 big handfuls baby spinach, washed (any stems removed - optional)
a couple splashes of extra-virgin olive oil
1 /2 cup pine nuts, toasted
fine grain sea salt
Parm esan cheese, for garnish
Prep all of y our ingredients ahead of time - cut asparaus, wash spinach, etc.
Into an extra-large pot of well-salted boiling water add the raviolis. After a few m inutes, when a couple of the raviolis
begin to float, add the asparagus and peas. Because the asparagus is thin and the peas aren't frozen, you'll need to
cook them only for about a m inute - really quick, just enough to brighten up the peas and give the asparagus a touch
of tenderness.
Drain everything into a large colander. Im mediately transfer to a large bowl, add the spinach and pine nuts, and
gently toss with a couple big splashes of oliv e oil and a pinch or two of salt. Serve in a big bowl or on a simple platter
with a bit shaved Parmesan crumbled on top.
Serves 4 to 6.

Recipes 2 Page 461


Apple Crisp
Monday, March 19, 2007
11:12 PM

Subject [Gourmet_Gourmand] Apple Crisp


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Appetizer Dessert Ca rt; Cookbook Recipe Collection; Friends Global Cooks; Dessert Recipe
Excha nge; Recipe Favorites; Gourmet Gourmand; In His HandsHomemaking; 1 Ba kery Ma dness; Ki ms Gormet
Pa ntry; Chri s tians Sharing Recipes; Ginas Recipes; Northern Lights Shining; Our Recipe Swap; Sweet Tooth
Cc Recipes Galore 2007; Pantry Challenge; Lets Cook; Divine Desserts; Fav Recipe Exchange; Share Recipes Friends;
Fruit Basket Gourmet; Recipe Heaven; Recipe Oasis; Recipe Place; Recipes Recipes; Cook Book Recipes; Bakery
Shoppe; OIur Kitchen Table; Sweet Treats
Sent Monda y, Ma rch 19, 2007 8:22 PM

Apple Crisp
Prep: 20 min; Bake: 30 min
Makes 6 servings

4 medium, tart cooking apples (Rome Beauty,


Golden Delicious, Greening), sliced
(4 cups)
2/3 to 3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 1/3 cup stick margarine or butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

1. Heat oven to 375 degrees. Grease bottom and sides of


square pan, 8x8x2 inches, with shortening

2. Arrange apples in pan. Mix remaining ingredi-


ents. Sprinkle over apples

3. Bake about 30 minutes or until topping is golden


brown and apples are tender. Serve warm and, if
desired, with cream cheese

*Self-rising flour can be used in this recipe

* Spreads with at least 65% vegetable oil can be substituted

1 Serving: Calories 285 (Calories from Fat 100); Fat 11g


(Saturated 2g); Cholesterol 0mg; Sodium 130mg;
Carbohydrate 47mg (Dietary Fiber 2g); Protein 2g

Blueberry Crisp

Substitute 4 cups fresh or frozen (thawed and drained) blueberries for the
apples

Recipes 2 Page 462


Cherry Crisp

Substitute 1 can (21 ounces) cherry pie filling


for the apples and use 2/3 cup brown sugar

Rhubarb Crisp

Substitute 4 cups cut-up rhubarb for the apples

Timesaving Tip

To microwave, use ungreased 2-quart microwavable


casserole or square microwavable dis, 8x8x2 inches.
Microwave uncovered on High 10 to 12 minutes, rotat-
ing dish 1/2 turn after 5 minutes, until apples are tender

Recipes 2 Page 463


Smoked Paprika Roasted Chicken
Tuesday, March 20, 2007
1:06 PM

Smoked Paprika Roasted Chicken

I first experienced smoked paprika on a trip to New Zealand last year in a sweet potato soup. My host
laughed as my eyes lit up with "Wow, what's in this?!" Ever since then I've been keeping my eyes out for
smoked paprika in the spice section of the local grocery stores. If you've never used it, smoked paprika is to
regular paprika what chipotle powder is to red chile powder. Good news for us, McC ormick is now selling it,
so it may start showing up more and more in stores. Williams Sonoma also carries smoked paprika. The
following recipe is adapted from one in a free magazine by our local grocery store Raley's, which is
promoting the spice (although every Raley's we checked didn't have it in stock). The flavor of this chicken is
terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your
cooking? If so, please let us know your favorite uses for it in the comments.
2 Tbsp smoked paprika
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper
1 whole 4-5 pound roasting chicken
1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels
(otherwise the paste won't stick).
2 Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire
surface of the chicken and place on a shallow baking pan.
3 Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on
how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted
into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.
Links:
McC ormick smoked paprika
Penzeys Smoked Spanish Paprika
La Tienda smoked paprika
Smoked paprika at Amazon.com
Smoked paprika at igourmet.com
Mom's smoked-paprika chicken from Eat, Listen to Your Mother
Smoked paprika corn dumplings from Brownie Points blog
Pan-seared Ribeye Steak with Smoked Paprika from Gluten-free by the Bay
Sim ply R ecipes http://www.sim plyrecipes.com

Recipes 2 Page 464


Hot Chocolate Souffle
Tuesday, March 20, 2007
9:00 PM

Subject [Gourmet_Gourmand] Hot Chocolate Souffle


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Al l Chocolate; Lets Cook; Di vine Desserts; Dessert Recipe Exchange; Recipe Favorites; Gourmet
Gourma nd; Kri stys Ki tchen Korner; Recipe Oasis; Recipe Pl ace; Chocolate Dessert Recipes; Wonderful Recipes;
Des sert Recipes; Ki ms Recipe Swap; Cooking Wi th Terry
Cc Reci pes 4 Al l; Chocoholic Cl ub; Cool Creative Cooks; Chocaholics Dreamland; Fa v Recipe Exchange; Share Recipes
Fri ends; Cookin With Haggermaker; Dessert Lovers; Al l Recipes Only; Addictied To Recipes; Christians Sharing
Reci pes; Ginas Recipes; Bakery Shoppe; Our Recipe Swap; Sweet Tooth
Sent Tues day, Ma rch 20, 2007 7:36 PM

Hot Chocolate Souffle


Prep: 45 min; Bake: 1 1/4 hr
Makes 6 servings

1/3 cup sugar


1/3 cup baking cocoa
1/4 cup all-purpose flour
1 cup milk
3 large egg yolks
2 tablespoons stick margarine or butter,
softened
1 teaspoon vanilla
4 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3 tablespoons sugar
Best Sauce (below) or Sweetened Whipped
Cream (below)

1. Move oven rack to lowest possition. Heat oven to


350 degrees. Grease 6-cup souffle dish with butter; lightly
sugar. Make a 4-inch band of tripple thickness alu-
minum foil 2 inches longer than circumference of dish.
Grease one side of band with butter; lightly sugar.
Extend dish by securing band, buttered side in, around
top outside edge

2. Mix 1/3 cup sugar, the cocoa and flour in 1 1/2 -


quart saucepan. Gradually stir milk. Heat to boiling,
stirring constantly; remove from heat

3. Beat egg yolks in small bowl with fork. Beat in


about one-third of the cocoa mixture. Gradually stir in
remaining cocoa mixture. Stir in margarine and
vanilla; cool slightly

4. Beat egg whites, cream of tartar and salt in

Recipes 2 Page 465


4. Beat egg whites, cream of tartar and salt in
medium bowl with electric mixer on high speed until
foamy. Beat in 3 tablespoons sugar, 1 tablespoon at a
time; continue beating until stiff and glossy. Do not
underbeat

5. Stir about one-fourth of the egg whites into


cocoa mixture. Fold in remaining egg whites. Care-
fully pour into souffle dish. Place dish in square pan,
9x9x2 inches, on oven rack. Pour very hot water
into pan until 1 inch deep;

6. Bake 1 1/4 hours or until puffed in center and


edges are set. While souffle is baking, prepare Best
Sauce. Immediately serve souflee with warm sauce

Best Sauce

1/2 cup powdered sugar


1/2 cup stick margarine or butter, softened
1/2 cup whipping (heavy) cream

Beat powdered sugar, and margarine in 1-quart


saucepan until creamy. Beat whipping cream in chilled
small bowl with electric mixer on high sped until
stiff. Fold whipped cream into sugar mixture. Heat to
boiling, stirring occasionally

*Do not use self-rising flour in this recipe

**Spreads with at least 65% vegetable oil can be substituted

1 Serving: Calories 435 (Calories from Fat 260); Fat 29g


(Saturated 9g); Cholesterol 130mg; Sodium 340mg;
Carbohydrate 37g (Dietary Fiber 1g); Protein 7g

Sweetened Whipped Cream


Prep: 5 min

For 1 cup whipped cream: Beat 1/2 cup whipping


(heavy) cream and 1 tablespoon granulated or pow-
dered sugar in chilled small bowl with electric mixer
on high speed until stiff

For 1 1/2 cups whipped cream

Beat 3/4 cup whipping (heavy) cream and 2 tablespoons


granulated or powdered sugar in chilled meedium bowl
with electric mixer on high speed until stiff

For 2 1/3 cups whipped cream and 3 tablespoons granulated

Recipes 2 Page 466


For 2 1/3 cups whipped cream and 3 tablespoons granulated
or powdered sugar in chilled medium bowl with electric mixer
on high speed until stiff

1 Serving: Calories 55 (Calories from Fat 45); Fat 5g


(Saturated 3g); Cholesterol 15mg; Sodium 5mg;
Carbohydrate 2g (Dietary Fiber 0g); Protein 0g

Flavored Sweetened Whipped Cream

Beat 1 cup whipping (heavy) cream, 3 tablespoons granu-


lated or powdered sugar and one of the following
ingredients in chilled medium bowl with electric
mixer on high speed until stiff

1 teaspoon grated lemon or orange peel


1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1/2 treaspoon rum flavoring
1/4 teaspoon maple flavoring

Recipes 2 Page 467


Bangkok Noodles
Tuesday, March 20, 2007
9:53 PM

Subject [Gourmet_Gourmand] Bangkok Noodles


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Tues day, Ma rch 20, 2007 9:09 PM

Bangkok Noodles
Serves 6
This noodle dish is a favorite in restaurants and in homes throughout all of Thailand. Our
version is flavorful yet light and easy to prepare.
1/3 cup vegetable broth
1/4 cup coconut milk
2 Tbs. soy sauce
2 1/2 tsp. curry powder, or to taste
1/4 cup chopped scallions (white and light green parts)
1/2 tsp. freshly ground black pepper
1 1/2 tsp. vegetable oil
2 tsp. minced garlic
1 Tbs. minced fresh ginger
1 small hot green chile pepper, minced (seeding is optional)
4 oz. firm tofu, drained and cut into 1/2-inch cubes
1 cup mung bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
1. In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper.
Set aside.
2. In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until
fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and
bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30
seconds.
3. Add remaining bean sprouts, but do not mix into noodles.
PER SERVING:
162 Calories
4 Protein
4g Total Fat (2G Saturated Fat)
28g Carbohydrates
0mg Cholesterol
414mg Sodium
1g Fiber
Bon appetit, Lydia

Recipes 2 Page 468


Hearty Asparagus and Wild Mushroom Soup
Wednesday, March 21, 2007
1:27 PM

Subject [Gourmet_Gourmand] Hearty Asparagus and Wild Mushroom Soup


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, Ma rch 21, 2007 12:04 PM

This soup is a great spring soup, not too heavy, yet perfectly light tasting. The fresh lemon zest is the
perfect finish to the fresh asparagus and mushrooms, and the rice helps to make it a nice substantial
meal. A picture of the finished recipe can be seen at http://www.28cooks.com

Hearty Asparagus and Wild Mushroom Soup


1 (6 oz) box of long grain and wild rice blend, prepared
1/2 c dried mushrooms
1 cup water
1 tbsp olive oil
1 c chopped red onion
2 cloves garlic, minced
1 lb asparagus, cut into 1/2" pieces
4 cups vegetable broth
salt/pepper to taste
3/4 tsp dried thyme leaves, crumbled
1 can evaporated milk (fat-free or 2% work well)
2 tbsp cornstarch

Prepare rice according to directions. Set aside. Place dried mushrooms in 1 cup of boiling water. (I used
a combination of porcini, straw, and shiitake mushrooms) Allow to soak for 20 minutes. Strain, reserving
the water, and chop mushrooms. Set aside, along with soaking water. In large saucepan, heat olive oil
over medium high heat. Add onion and garlic, and saute for 2 minutes. Add asparagus and saute an
additional 3 minutes. Add mushrooms, rice, and thyme, and stir well. Add reserved mushroom water
and broth, and season with salt and pepper. Bring to a boil over high heat. In small bowl, whisk
cornstarch into evaporated milk, and pour into pan. Bring back to a boil and boil for 3-5 minutes, until
thickened.
Remove from heat, serve, and enjoy!

Enjoy!
Christiane

Recipes 2 Page 469


Pavlova
Wednesday, March 21, 2007
3:12 PM

Pavlova

Please welcome pastry chef extraordinaire Shuna Fish Lydon of Eggbeater who is our guest author for this
article on Pavlovas. ~Elise
It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is
said to have been ethereal, delicate and slightly controversial. Her namesake, this simple confection, is a
straightforward enough list of ingredients, but the end result is all about touch, finesse. And it has attracted
more than its fair share of controversy. Two distinct neighboring countries take credit for invention and
creation. For sake of staying neutral, we will say both New Zealand and Australia are to blame for the
delicious Pavlova; an edible translation of sugar turned into cumulous clouds, it is one of the best low fat
vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.
Whether you hail from Australia, New Zealand or elsewhere, I hope you'll attempt this gorgeous recipe. It's
a delightful dessert any time of year.
Working with Egg Whites
Sweet, crunchy, and meltingly soft, Pavlova is a reason for understanding the fickle, hard working, all-
purpose egg white.
You create your best egg white-based confections when you know how to treat this important part of the
egg. An egg white is pure protein. When room temperature to begin with, egg whites will grow bigger and
stronger with whipping. For this reason it's best to start whipping egg whites on a lower speed,
increasing incrementally as you get to the aspired consistency. I like to say I’m cajoling my egg whites into
submission.
To achieve room temperature egg whites, take eggs out the night before you need them, or place in a bowl
of warm water for about 10 minutes to take their chill off.
Make sure all bowls, hands, and utensils touching egg whites are as clean and free of random oils as
possible. When separating eggs, crack in half and gently toss the yolk back and forth between the eggshell
halves, dripping egg white out into a clean container. If a bit of yolk drops into your pristine whites, fish it
out with a clean eggshell. Hint: if a bit of shell gets in, they will sink to the bottom and be easy to spot and
hold back when it comes time to use the egg whites.
Not sure what to do with the leftover egg yolks? Most custards like pastry cream or stovetop pudding are
egg yolk based.
Ingredients
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped C ream for topping
Meringue Directions
1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with
parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar
in a small bowl.

Recipes 2 Page 470


2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if
using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to
become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few
minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use
cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the
whisk is lifted, 4 to 5 minutes.

Recipes 2 Page 471


4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined
with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the
mound for holding the filling once meringue is baked.

5 Place baking sheet in the oven. Bake for 50 to 60 minutes or until the meringues are crisp, dry to the
touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like
consistency. C heck on meringues at least once during the baking time. If they appear to be taking on color
or cracking, reduce temperature 25 degrees, and turn pan around.
6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room
temperature, or individually wrapped, for up to a week if your house is not humid.
7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped
cream.
Makes 8-10 pavlovas.
Recipe adapted from Flo Baker's pavlovas in the San Francisco C hronicle: Fourth of July dessert has roots in
Australia
Sauce or Filling Directions
If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with
about a quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes,
depending on how much the berries are falling aprt. Remove from heat and let cool.

Pasty chef, writer, poet, muse, Shuna Fish Lydon has worked in such notable kitchens as Gramercy Tavern
and Verbena in Manhattan, The French Laundry and Bouchon in Yountville, California, and Citizen Cake and
Aziza in San Francisco. A natural teacher, Shuna offers public classes on baking in the San Francisco Bay
Area. If you are lucky enough to be in the Bay Area I highly encourage you to take any class offered by this
gifted chef and teacher. ~Elise
Sim ply R ecipes http://www.sim plyrecipes.com

Recipes 2 Page 472


Rice Pilaf
Wednesday, March 21, 2007
3:14 PM

Rice Pilaf

From the recipe archive


Trying to get a recipe out of my mother is like pulling teeth. Mom doesn't follow recipes. After 50
years of cooking for her family she doesn't need to. She cooks instinctively, pulling ingredients from
what we have on hand, making substitutions or additions as she sees fit. Taste testing here and there
for a little more of this or that. To get a recipe out of her I have to watch her make something, take
copious notes, and ask a lot of questions. For each seemingly innocuous question, there can be a
dissertation's worth of answers. "Well, Adele Davis did it this one way, Diane Kennedy did it this other
way, and I do it this way because (fill in the blank... my pot is too big, I'm using an electric range, we
don't have any fresh cilantro.. etc. etc.)" My mother is never one to give someone the time when a
thorough explanation of how the watch works and how they made clocks in C hina 2000 years ago will
do. (Mom is a treasure trove of knowledge and I will never catch up to her, even if I cook every day
for the next 40 years.)
Here is how my mother makes her rice pilaf. It isn't a precise recipe because much depends on the
type of rice and the type and amount of stock you have. But then again, rice pilaf is one of those
foundation dishes that you can dress up in many different ways.
2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or
vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne
1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of
rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every
cup of rice, you will need a total of 3 1/3 cups of liquid.
You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to
half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade
stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.
Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.

Recipes 2 Page 473


2 While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil),
melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring
occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until
the onions begin to soften.
3 If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use
homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other
seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned
broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a
little on the salty side because the rice will absorb a lot of the salt.

4 C arefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer,
reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually
between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from
the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you
uncover the pan.
Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more
usual way to make pilaf. We have found however more consistent results by pouring the rice into the
saucepan of stock.
Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or
raisins to the pilaf to make it more interesting.
Serves 6 to 8.
Sim ply R ecipes http://www.sim plyrecipes.com

Recipes 2 Page 474


Strawberry Shortcake
Wednesday, March 21, 2007
3:27 PM

Subject [Gourmet_Gourmand] Strawberry Shortcake


From Gourmet_Gourmand@yahoogroups.com
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Sent Tues day, Ma rch 20, 2007 10:48 PM

Strawberry Shortcake
Prep: 15 min; Stand: 1 hr; Bake: 12 min
Makes 6 servings

1 quart strawberries, sliced


1/2 cup sugar
1/3 cup shortening
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Margarine or butter, softened
Sweetened Whipped Cream (below)

1. Mix strawberries and 1/2 cup sugar. Let stand 1


hour

2,. Heat oven to 450 degrees

3. Cut shortening into flour, 2 tablespoons sugar,


the baking powder and salt in medium bowl, using
pastry blender or crisscrossing 2 knives, until mixture
looks like fine crumbs. Stir in milk just until blended

4. Turn dough onto onto lightly floured surface. Gently


smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch
thick. Cut with floured 3-inch cutter. Place about 1
inch apart on ungreased cookie sheet

5. Bake 10 to 12 minutes or until golden brown

6. Split shortcakes horizontally in half while hot.


Spread margarine on split sides. Fill with strawberries;
replace tops. Top with strawberries and Sweetened
Whipped Cream

Recipes 2 Page 475


Whipped Cream

*If using self-rising flour, omit baking powder and salt

1 Serving: Calories 400 (Calories from Fat 135); Fat 15g


(Saturated 5g); Cholesterol 10mg; Sodium 630mg;
Carbohydrate 63g (Dietary Fiber 3g); Protein 6g

Pat-In-The-Pan Shortcakes

Grease bottom and side of round pan, 8x1 1/2 inches, with shorten-
ing. Omit step 4. Pat dough in pan. Bake 15 to 20
minutes. Cut into wedges. Continue as directed in
step 6

Timesaving Tip

Pat dough into rectangle about 1/2 inch thick on


ungreased cookie sheet. Cut into 6 squares and spread
squares about 1 inch apart before baking

Sweetened Whipped Cream


Prep: 5 min

For 1 cup whipped cream: Beat 1/2 cup whipping


(heavy) cream and 1 tablespoon granulated or pow-
dered sugar in chilled small bowl with electric mixer
on high speed until stiff

For 1 1/2 cups whipped cream

Beat 3/4 cup whipping (heavy) cream and 2 tablespoons


granulated or powdered sugar in chilled meedium bowl
with electric mixer on high speed until stiff

For 2 1/3 cups whipped cream and 3 tablespoons granulated


or powdered sugar in chilled medium bowl with electric mixer
on high speed until stiff

1 Serving: Calories 55 (Calories from Fat 45); Fat 5g


(Saturated 3g); Cholesterol 15mg; Sodium 5mg;
Carbohydrate 2g (Dietary Fiber 0g); Protein 0g

Flavored Sweetened Whipped Cream

Beat 1 cup whipping (heavy) cream, 3 tablespoons granu-


lated or powdered sugar and one of the following
ingredients in chilled medium bowl with electric
mixer on high speed until stiff

1 teaspoon grated lemon or orange peel


1 teaspoon vanilla
Recipes 2 Page 476
1 teaspoon grated lemon or orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1/2 treaspoon rum flavoring
1/4 teaspoon maple flavoring

Recipes 2 Page 477


Lemon Cheesecake Squares
Wednesday, March 21, 2007
3:38 PM

Lemon Cheesecake Squares


Prep: 20 minutes Total: 3 hours

Ingredients Directions
 1. Make the crust: Preheat oven to 325 degrees;. Line bottom and
 8 graham crackers (each 2 1/2 by 5 inches)
sides of an 8-inch square baking pan with aluminum foil, leaving an
overhang on all sides. Crimp overhang under rim of pan.
 2 Tablespoons sugar 2. In a food processor, blend graham crackers with sugar until finely
 3 Tablespoons unsalted butter melted ground; add butter and pulse until moistened.
 3. Transfer crumb mixture to prepared pan, and pat in gently (wipe
processor bowl clean, and reserve for making filling). Bake until
 2 bars (8 ounces each) cream cheese room temperature beginning to brown, 10 to 12 minutes. While crust is baking, make
 3/4 Cup sugar filling.
 2 large eggs 4. Make the filling: Place cream cheese in food processor; blend until
smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until
 Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice) smooth.
5. Pour mixture onto hot crust in pan; smooth top. Return to oven,
and bake until set (filling should jiggle only slightly when pan is
gently shaken), 30 to 35 minutes.
6. Cool completely in pan. Cover very loosely with plastic wrap; chill
until firm, at least 2 hours (and up to 2 days). Use foil overhang to
lift cheesecake out of pan. With metal spatula, lift cheesecake from
foil; cut into 16 squares.
First published

Copyright 2007 Martha Stew art Living Omnimedia, Inc. All rights reserved.

Bon appetit, Lydia

Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good fr iends. That's why I love
this community. ~Jasmine Heiler, about recipezaar.com

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“A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images pr ecooked out of a can and
swallow them down whole, absent-mindedly and with little relish.”
W. H. Auden [Wystan Hugh Auden] (1907-1973)

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Recipes 2 Page 479


Quick Vegetable Soup
Wednesday, March 21, 2007
3:40 PM

Quick Vegetable Soup


Prep: 20 minutes Total: 20 minutes

Ingredients Directions
 2 Teaspoons olive oil 1. In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until
 1 garlic clove minced
fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil.
Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season
 1 (14.5 ounces) stewed tomatoes in juice with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are
 1/2 Cup ditalini (or other short tubular pasta) tender. Serve.
First published
 5 Ounces frozen cauliflower (half a 10-ounce package)
 1 medium zucchini quartered lengthwise and cut crosswise into 1/2 -inch pieces
 1/4 Teaspoon dried thyme
 Coarse salt and ground pepper

Copyright 2007 Martha Stew art Living Omnimedia, Inc. All rights reserved.

Recipes 2 Page 480


Roasted Salmon with Lime and Cilantro
Wednesday, March 21, 2007
3:41 PM

Roasted Salmon with Lime and Cilantro


Prep: 5 minutes Total: 15 minutes

Ingredients Directions
 4 skin-on salmon fillets (6-ounces each) 1. Preheat oven to 450 degrees;. Arrange salmon in a shallow baking pan.
 Coarse salt and freshly ground pepper
Season with salt and pepper. Roast until no longer pink in the middle and
flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on
 1/4 Cup fresh lime juice the baking sheet.
 2 Tablespoons soy sauce 2. In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in
 1 Teaspoon sugar
cilantro. Spoon sauce over fish, and serve with asparagus.
First published
 1 Tablespoon chopped fresh cilantro leaves
 Roasted Sesame Asparagus

Copyright 2007 Martha Stew art Living Omnimedia, Inc. All rights reserved.

Recipes 2 Page 481


Tira Mi Su
Friday, March 23, 2007
12:13 PM

Subject [Gourmet_Gourmand] Tira Mi Su


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 23, 2007 11:44 AM

Tira Mi Su
Prep: 35 min; Chill: 5hr
Makes 8 to 12 servings

6 large egg yolks


3/4 cup sugar
2/3 cup milk
1 pound mascarpone cheese or 2 packages
(8 ounces) cream cheese, softened
1 1/4 cups whipping (heavy) cream
1/2 teaspoon vanilla
2 packages (3 ounces each) ladyfingers
1/4 cup cold prepared espresso or very
strong coffee
2 tablespoons rum
1 tablespoon baking cocoa

1. Beat egg yolks and sugar in 2-quart saucepan


with wire wisk until blended. Beat in milk. Heat
to boiling over medium heat, stirring constantly;
reduce heat to low. Boil and stir 1 minute; remove
from heat

2. Place plastic wrap or waxed paper directly onto


egg yolk mixture in saucepan. Refrigerate 1 hour

3. Mix egg yolk mixture and cheese with wire


whisk until smooth. Beat whipping cream and vanilla
in chilled medium bowl with electric mixer on high
speed until stiff

4. Separate ladyfingers horizontally in half. Mix


espresso and rum. Dizzle ladyfingers with espresso
mixture

5. Arrange half of the ladyfingers in single layer in


ungreased rectangular baking dish, 11x7x1 1/2

Recipes 2 Page 482


ungreased rectangular baking dish, 11x7x1 1/2
inches. Spread half of the cheese mixture then half of
the whipped cream over ladyfingers. Repeat layers.
Sprinkle with cocoa. Cover and refrigerate 4 to 6 hours
or until set. Refrigerate any remaining dessert

* 1/8 teaspoon rum extract mixed with 2 tablespoons water can be


susbstituted for the rum

1 Serving: Calories 510 (Calories from Fat 335); Fat 37g


(Saturated 21g); Cholesterol 300mg; Sodium 210mg;
Carbohydrate 35g (Dietary Fiber 0g); Protein 9g

Lighter Tira Mi Su

For 20 grams of fat and 375 calories per serving, substi-


tute 2 eggs plus 2 egg yolks for the 6 egg yolks, 2 pack-
ages (8 ounces) reduced-fat cream cheese (Neufchatel)
for the mascarpone cheese and 2 1/2 cups frozen
(thawed) reduced-fat whipped topping for the 1 1/4
cups whipping cream

Recipes 2 Page 483


Baked Fudge
Sunday, March 25, 2007
1:33 PM

Subject [Gourmet_Gourmand] Baked Fudge - Repost


From Gourmet_Gourmand@yahoogroups.com
To Reci pes Galore 2007; Pa ntry Cha llenge; Restaurant Cl assics; Lets Cook; Divine Desserts; Fav Recipe Exchange;
Gourmet Gourmand; Taste Of Heaven; 1 Ba kery Ma dness; Recipe Pl ace; Christians Sharing Recipes; Wonderful
Reci pes; Dessert Recipes; Ki ms Recipe Swap; Cooking With Terry
Cc Recipes 4 Al l; Al l Chocolate; Chocoholic Club; Cool Creative Cooks; Chocaholics Dreamland; Wandas Recipe
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Recipes; Ginas Recipes; Bakery Shoppe; Our Recipe Swap; Sweet Treats
Sent Sa turday, Ma rch 24, 2007 9:15 PM

Baked Fudge
Prep: 35min; Bake: 30 min; Chill: 2hr
Makes 8 servings, about 1/2 cup each

1/2 package (11 1/2-ounce size) milk


chocolate chips (1 cup)
2 packages (3 ounces each) bittersweet
chocolate, coarsely choppped (1 cup)
1 ounce unsweetened baking chocolate,
chopped
3/4 cup stick margarine or butter
5 large eggs, separated
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons brandy or 1 tablespoon
brandy extract
1 teaspoon vanilla
3 tablespoons powdered sugar
Boiling water

1. Heat oven to 300 degrees. Grease bottom and sides of


square pan, 8x8x2 inches, with shortening

2. Heat chocolates and margarine in 1-quart


saucepan over low heat, stirring occasionally until
melted and smooth

3. Beat egg yolks and granulated sugar in small


bowl with electric mixer on high speed until soft peaks form. Fold in egg
yolk mixture. Fold in chocolate mixture. Pour into
square pan. Place rectgangular pan, 13x9x2 inches,
on bottom oven rack; pour boiling water into rectan -
gular pan until 1 inch deep

5. Bake 25 to 30 minutes or until edges are set (cen-


ter will be soft). Refrigerate uncovered about 2 hours
or until chilled. Serve warm or cold. Sprinkle with
Recipes 2 Page 484
or until chilled. Serve warm or cold. Sprinkle with
powdered sugar. Spoon into dessert bowls. Refrigerate
any remaining dessert

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories (Calories from Fat 370); Fat 41g


(Saturated 24g); Cholesterol 180mg; Sodium 180mg;
Carbohydrate 36g (Dietary Fiber 4g); Protein 8g

Recipes 2 Page 485


How to Make Pesto like an Italian Grandmother
Monday, March 26, 2007
1:51 PM

How to Make Pesto like an Italian Grandmother


March 25, 2007 | by Heidi
If y ou've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same. I
received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the
difference and what makes it so.
My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San
Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia. Her
mom makes a beautiful pesto (and perfectly light, potato gnocchi to go along with it) and offered to show me
and my friend Jen how it is done. I have to say, I'll never look back, and will never make pesto any other way. If
y ou love pesto, you really have to try this.
Most of the pesto you encounter here in the U.S. is different for a few reasons. First off, most of what you see
here is made by machine, usually a food processor or hand blender. This holds true even if it is homemade.
Don't get me wrong, it usually tastes good, but because the ingredients aren't hand chopped you end up with an
tex ture that is more like like a moist paste and there little to no definition between ingredients.
During my lesson I quickly began to realize chopping all the ingredients by hand and not blending them is key
because this prevents the ingredients from becoming a completely homogenized emulsion or paste. When you
dress a pasta with a pesto that has been hand chopped the miniscule flecks of basil will separate from the olive
oil in places, y ou get definition between ingredients, and bright flavors pop in a way they don't when they've
been blended into one .
Another thing, Genovese pesto is famous in part because it is often made with young, small basil leaves. For us
non-Italians it is easy to find Genovese basil in stores and at farmer's markets particularly in the summer, but
chances are it wasn't picked young. I wouldn't worry about it too much, simply by hand chopping all your
ingredients, you will see a major shift in personality of your pesto. If you grow your own basil, I'm envious.

Recipes 2 Page 486


So, if y ou are serious about making good pesto, get a good, sharp (preferably large, single blade) mezzaluna,
y ou'll need it. Chopping the ingredients will take twenty or thirty minutes. Whatever you use to chop, make sure
it has a sharp blade or the basil will turn dark. Let me know if y ou try this and what you think, I promise to
share her potato gnocchi technique in a future post, they were unbelievable. Also, note to self: do a remix of the
thousand-layer lasagne with this.
Book signings & sightings!
Huge thanks to all of you who turned out for my book signing on Saturday, I really enjoyed meeting each of you
in person! Also, thanks to all of y ou who have been sending in the names of stores where you've seen my book.
Here's a list of places where my book has been sighted, new additions to the list include Books a Million in
Ox ford Alabama, Pages for All Ages in Champaign Illinois, Moe's Books on Telegraph in Berkeley, and Left
Bank Books in St. Louis, Missouri. Please let me know if y ou see it elsewhere so I can add to the list!

How to Make Pesto like an Italian Grandmother


One key to perfect pesto is chopping all the ingredients by hand, preferably with a sharp mezzaluna or knife. I gave
my double-bladed mezzaluna to a friend last year because it was collecting dust (I also didn't like how ingredients
would get stuck between the blades), but have a large half-moon shaped pizza cutter that works like a dream.
Francesca's mom even approved and said it cut her chopping time in half. This pesto will keep a bit in the
refrigerator, but it really hits its peak when served soon after it is made.
The technique here is: chop a bit, add some ingredients, chop some more. I think part of the reason she does it this
way (instead of chopping everything all at once) is because some things get chopped into oblivion, while some not
as much - it encourages specturm of cut sizes throughout the pesto contributing to the overall texture. All told, the
chopping took me a leisurely twenty to thirty minutes, I wasn't in any particular rush.
You'll notice this recipe doesn't have any added salt (just the saltiness from the cheese), make sure your pasta water
is well salted if you are going to use this pesto on pasta or the overall flavor profile will fall flat. Also, be sure to
adjust for seasoning before serving. With food this simple, you need to get the seasoning right.
1 large bunch of basil, leaves only, washed and dried
3 m edium cloves of garlic
one sm all handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
Special equipment: large mezzaluna for chopping
Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop
som e m ore, add the rest of the basil, chop som e m ore. I scrape and chop, gather and chop. At this point the basil and
garlic should be a very fine m ince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of
the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all
the ingredients into a basil "cake" - see the photo up abov e. Transfer the pesto "cake" to a sm all bowl (not much bigger
than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.
You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a
quick stir to incorporate som e of the oil into the basil. She occasionally thins the pesto with a splash of pasta water for
m ore coverage, but for our gnocchi this wasn't necessary.
Makes about 1 cup.

Recipes 2 Page 487


English Trifle
Monday, March 26, 2007
3:43 PM

Subject [Gourmet_Gourmand] English Trifle


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 23, 2007 6:28 PM

English Trifle
Prep: 30 min; Cook: 20 min; Chill: 3hr
Makers 10 servings

1/2 cup sugar


3 tablespoons cornstarch
3 cups milk
1/2 cup dry sherry or other white wine or
white grape juice
3 large egg yolks, beaten
3 tablespoons stick margarine or butter
1 tablespoon vanilla
2 packages (3 ounces each) ladyfingers
1/2 cup strawberry preserves
1 pint strawberries, sliced, or 1 package
(10 ounces) frozen sliced strawberries,
thawed
1 cup whipping (heavy) cream
2 tablespoons sugar
2 tablespoons slivered almonds, toasted

1. Mix 1/2 cup sugar, the cornstarch and salt in 3-


quart saucepan. Gradually stir in milk and sherry. Heat
to boiling over medium heat, stirring constantly. Boil
and stir 1 minute

2. Gradually stir at least half of the hot mixture


into egg yolks; stir back into hot mixture in saucepan.
Boil and stir 1 minute; remove from heat. Stir in mar-
garine and vanilla. Cover and refrigerate about 3 hours
or until chilled

3. Seperate ladyfingers horizontally in half. Spread


cut sides with preserves. Layer one-fourth of the
ladyfingers, cut sides up, half of the strawberries and
half of the pudding in 2-quart serving bowl; repeat.

Recipes 2 Page 488


ladyfingers, cut sides up, half of the strawberries and
half of the pudding in 2-quart serving bowl; repeat.
Arrange remaining ladyfingers around edge of bowl in
upright possition and with cut sides toward center. (It
may be necessary to gently ease ladyfingers down into
pudding about 1 inch so they remain upright.) Cover
and refrigerate

4. Beat whipping cream and 2 tablespoons sugar in


chilled medium bowl with electric mixer on high
speed until stiff. Spread over dessert. Sprinkle with
almonds. Refrigerate any remaining dessert

*Spreads with at least 65% veetable oil can be substituted

1 Serving: Calories 325 (Calories from Fat 135); Fat 15g


(Saturated 7g); Cholesterol 125mg; Sodium 160mg;
Carbohydrate 43g (Dietary Fiber 1g); Protein 5g

Ligher English Triffle

For 4 grams of fat and 250 calories per serving, omit


first 8 ingredients. Prepare 2 packages (4-serving size)
vanilla pudding according to package directions, using
skim milk but substituting 1/2 cup sherry for the 1/2 cup of
the total amount of milk. Substitute 2 cups reduced-fat
frozen (thawed) whipped topping for the whipping
cream and 2 tablespoons sugar

Recipes 2 Page 489


Baked Fudge
Monday, March 26, 2007
4:39 PM

Subject [Gourmet_Gourmand] Baked Fudge


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 23, 2007 4:54 PM

Baked Fudge
Prep: 35min; Bake: 30 min; Chill: 2hr
Makes 8 servings, about 1/2 cup each

1/2 package (11 1/2-ounce size) milk


chocolate chips (1 cup)
2 packages (3 ounces each) bittersweet
chocolate, coarsely choppped (1 cup)
1 ounce unsweetened baking chocolate,
chopped
3/4 cup stick margarine or butter
5 large eggs, separated
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 tablespoons brandy or 1 tablespoon
brandy extract
1 teaspoon vanilla
3 tablespoons powdered sugar
Boiling water

1. Heat oven to 3090 degrees. Grease bottom and sides of


square pan, 8x8x2 inches, with shortening

2. Heat chocolates and margarine in 1-quart


saucepan over low heat, stirring occasionally until
melted and smooth

3. Beat egg yolks and granulated sugar in small


bowl with electric mixer on high speed until soft peaks form. Fold in egg
yolk mixture. Fold in chocolate mixture. Pour into
square pan. Place rectgangular pan, 13x9x2 inches,
on bottom oven rack; pour boiling water into rectan -
gular pan until 1 inch deep

5. Bake 25 to 30 minutes or until edges are set (cen-


ter will be soft). Refrigerate uncovered about 2 hours

Recipes 2 Page 490


ter will be soft). Refrigerate uncovered about 2 hours
or until chilled. Serve warm or cold. Sprinkle with
powdered sugar. Spoon into dessert bowls. Refrigerate
any remaining dessert

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories (Calories from Fat 370); Fat 41g


(Saturated 24g); Cholesterol 180mg; Sodium 180mg;
Carbohydrate 36g (Dietary Fiber 4g); Protein 8g

Recipes 2 Page 491


Creme Brulee
Monday, March 26, 2007
5:03 PM

Subject [Gourmet_Gourmand] Creme Brulee


From Gourmet_Gourmand@yahoogroups.com
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Sent Fri day, Ma rch 23, 2007 12:56 PM

Creme Brulee
Prep: 15 min; Cook: 15 min; Chill: 2hr
Makes 8 servings

4 large egg yolks


3 tablespoons granulated sugar
2 cups whipping (heavy) cream
1/3 cup packed brown sugar
4 cups cut-up fruit

1. Beat egg yolks in medium bowl with electric


mixer on high speed about 5 minutes or until thick and
lemon colored. Gradually beat in granulated sugar

2. Heat whipping cream in 2-quart saucepan over


medium heat just until hot

3. Gradually stir at least half of the hot cream into


egg yolk mixture; stir back into hot cream in saucepan.
Cook over medium heat 5 to 8 minutes, stirring constantly,
until mixture thickens (do not boil)

4. Pour custard into ungreased pie plate, 9x1 1/4


inches. Cover and refrigerate at least two hours but no
longer than 24 hours

5. Set oven control to Broil. Sprinkle brown sugar


over custard. Broil with top about 5 inches from heat
about 3 minutes or until sugar is melted and forms a
glaze. Spoon over fruit. Refrigerate any remaining
dessert

1 Serving: Calories 305 (Calories from Fat 190) Fat 21g


(Saturated 12g); Cholesterol 170mg; Sodium 30mg;
Carbohydrate 27g (Dietary Fiber 1g); Protein 3g

Recipes 2 Page 492


Crepes
Monday, March 26, 2007
5:09 PM

Subject [Gourmet_Gourmand] Crepes


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Recipes 4 Al l; Appetizer Dessert Ca rt; Cookbook Recipe Collection; Friends Global Cooks;
Des sert Recipe Exchange; Recipe Favorites; Cookin Wi th Haggermaker; Kri stys Ki tchen Korner; Recipe Oasis; Recipe
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Sent Thurs day, Ma rch 22, 2007 8:41 PM

Crepes
Prep: 10 min; Cook: 25 min
Makes 12 crepes

1 1/2 cups all-purpose flour


1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons stick margarine or butter,
softened
1/2 teaspoon vanilla
2 large eggs

1. Mix flour, sugar, baking powder and salt in


medium bowl. Stir in remaining ingredients. Beat with
hand beater until smooth

2. Lightly butter 6-to8-inch skillet. Heat over


medium heat until bubbly

3. For each crepe, pour scant 1/4 cup batter into


skillet. Immediately rotate skillet until thin film covers
bottom. Cook until light brown. Run wide spatula
around edge to loosen, turn and cook other side until
light brown

4. Stack crepes, placing waxed paper between


each; keep covered. If desired, spread applesauce,
sweeteened strawberries, currant jelly or raspberry jam
thinly over each warm crepe; roll up. (Be sure to fill
creapes so the more attractive side is on the outside.)
Sprinkle with powdered sugar if desired

*If using self-rising flour, omit baking powder and salt

**Spreads with at least 65% vegetable oil can be substituted

Recipes 2 Page 493


**Spreads with at least 65% vegetable oil can be substituted

1 Crepe: Calories 110 (Calories from Fat 35mg); Fat 4g


(Saturated 1g); Cholesterol 40mg; Sodium 160mg;
Carbohydrate 151g (Dietary Fiber 0g); Protein 4g

Timesaving Tip

Prepare a double recipe of crepes, wrap airtight and


freeze up to two moths so they're ready when you want them

Recipes 2 Page 494


Lindy's Cheesecake
Monday, March 26, 2007
5:20 PM

Subject [Gourmet_Gourmand] Lindy's Cheesecake


From Gourmet_Gourmand@yahoogroups.com
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Ta bl e
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Sent Thurs day, Ma rch 22, 2007 1:09 PM

Lindy's Cheesecake
Prep: 30 min; Bake: 1 hr 20 min; Cook: 15 min;
Chill: 2hr
Makes 16 servings

Crust (below)
5 packages (8 ounces each) cream cheese,
softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 large eggs
2 large egg yolks
1/4 cup whipping (heavy) cream
3/4 cup whipping (heavy) cream
1/3 cup slivered almonds, toasted, if desired

1. Prepare Crust

2. Heat oven to 425 degrees

3. Beat cream cheese, sugar, flour, orange peel,


lemon peel and salt in large bowl with electric mixer on
medium speed until smooth. Beat in eggs, one at a time,
on low speed just until well blended. Beat in lime peel, lime
juice and cornstarch. Fold in sour cream until well blended. Pour
over baked crust

4. Bake 20 minutes

5. Reduce oven temperature to 300 degrees. Bake about 45


minutes longer or until center is set. (Do not insert a
knife because the hole could cause the cheesecake to
crack.) Turn off oven and leave cheesecake in oven 15

Recipes 2 Page 495


knife because the hole could cause the cheesecake to
crack.) Turn off oven and leave cheesecake in oven 15
minutes.Cool in pan on wire rack 15 minutes

6. Run metal spatula along side of cheesecake to


loosen. Refrigerate uncovered about 3 hours or until
chilled; cover and continue refrigerating at least 9
hours but no longer than 48 hours

7. Run spatula along side of cheesecake to


loosen; remove side of pan. Beat 3/4 cup whipping
cream in chilled small bowl with electric mixer on
high speed until stiff. Spread whipped cream over top
of cheesecake. Decorate with almonds. Refrigearate
any remaining dessert

Crust

1 cup all-purpose flour


1/2 cup stick margarine or butter, softened
1/4 cup sugar
1 teaspoon grated lemon peel
1 large egg yolk

Move oven rack to lowest possition. Heat oven to 425


degrees. Lightly grease spring from pan 9x3 inches; remove bot-
tom. Mix all ingredients with hands. Press one-third of
the mixture evenly on bottom of pan. Place on cookie
sheet. Bake 8 to 10 minutes or until light golden brown;
cool. Assemble bottom and side of pan; secure side.
Press remaining mixture all the way up side of pan

*It's not recommended that you use vegetable oil spreads

1 Serving: Calories 520 (Calories from Fat 340); Fat 38g


(Saturated 20g); Cholesterol 200mg; Sodium 340mg;
Carbohydrate 35g (Dietary Fiber 0g); Protein 9g

Ligher Lindy's Cheesecake

For 19 grams of fat and 330 calories per serving, omit


Crust. Move oven rack to lowest possition. Heat oven to
425 degrees. Lightly grease side only of springform pan, 9x3
inches, with shortening. Mix 3/4 cup graham cracker
crumbs, 2 tablespoons margarine, melted, and 2 table-
spoons sugar; press evenly in bottom of pan. Use
reduced-fat cream cheese (Neufchatel) and increase
flour to 1/4 cup. Substitute 1 1/4 cups fat-free choles-
terol-free egg product for the 5 eggs. Omit 1/4 cup
whipping cream. Bake as directed in steps 4 through 6.
Omit 3/4 cup whipping cream and almonds. Serve with

Recipes 2 Page 496


whipping cream. Bake as directed in steps 4 through 6.
Omit 3/4 cup whipping cream and almonds. Serve with
fresh fruit if desired. Refrigerate any remaining dessert

Chocolate Chip Lindy's Cheesecake

Fold 1 cup miniature semi-sweet chocolate chips (3 ounces)


into cheese mixture before pouring into crust

Recipes 2 Page 497


Orange Sauce
Monday, March 26, 2007
10:12 PM

Subject [Gourmet_Gourmand] Orange Sauce


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Gourmet Bakery; Cookbook Recipe Collection; Cool Creative Cooks; Baking Exchange; World
Reci pe Exchange; Fruit Basket Gourmet; Recipe Heaven; Recipe Oasis; Ki ms Gourmet Pa ntry; Sa uce Recipe; Fruit
Reci pes; Cook Book Recipes; Wonderful Recipes; Fri endly Recipe Swap; OIur Ki tchen Table; Recipes Are Us
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Sent Monda y, Ma rch 26, 2007 7:03 PM

Orange Sauce
Prep: 10 min; Cook: 15 min
Makes about 2 1/3 cups sauce

1 cup sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/4 cups orange juice
1/2 cup water
1/4 cup lemon juice
1 tablespoon stick margarine or butter
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

1. Mix sugar, cornstarch, flour and salt in 1 1/2 -


quart saucepan. Gradually stir in orange juice, water
and lemon juice. Heat to boiling over low heat, stirring
constantly. Boil and stir 3 minutes; remove from heat

2. Stir in remaining ingredients. Serve warm. Cover


and refrigerate any remaining sauce

1 Tablespoon: Calories 30 (Calories from Fat 0g); Fat 0g


(Saturated 0g); Cholesterol 0mg; Sodium 20mg;
Carbohydrate 7g (Dietary Fiber 0g); Protein 0g

Timesaving Tip

To microwave, decrease water to 1/4 cup. Mix sugar,


cornstarch, flour and salt in 4-cup microwavable mea-
sure. Microwave uncovered on High 5 to 7 minutes,
stirring every minute, until thickened and boiling. Stir
in remaining ingredients

Recipes 2 Page 498


Lemon Sauce
Monday, March 26, 2007
10:20 PM

Subject [Gourmet_Gourmand] Lemon Sauce


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Appetizer Dessert Ca rt; Sa uces And Condiments; Fri ends Global Cooks; Dessert Recipe
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Sent Monda y, Ma rch 26, 2007 6:30 PM

Lemon Sauce
Prep: 5 min; Cook: 10 min
Makes 1 1/4 cups sauce

1/2 cup sugar


2 tablespoons cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 tablespoons stick margarine or butter

1. Mix sugar and corstarch in 1-quart saucepan.


Gradually stir in water. Cook over medium heat, stir-
ring constantly, until mixture thickens and boils. Boil
and stir 1 minute; remove from heat

2. Stir in remaining ingredients. Serve warm or


cool. Cover and refrigerate any remaining sauce

*Spreads with at least 65% vegetable oil can be substituted

1 Tablespoon: Calories 35 (Calories from Fat 10); Fat 1g


(Saturated 0g); Cholesterol 0mg; Sodium 15mg;
Carbohydrate 6g (Dietary Fiber 0g); Protein 0g

Timesaving Tip

To microwave, mix sugar and cornstarch in 4-cup


microwavable measure. Gradually stir in water.
Microwave uncovered on High 3 to 4 minutes, stirring
every minute, until thickened and clear. Stir in remain-
ing ingredients

Recipes 2 Page 499


Chicken Tikka
Tuesday, March 27, 2007
10:06 AM

Subject [Gourmet_Gourmand] Chicken Tikka


From Gourmet_Gourmand@yahoogroups.com
To Undi sclosed-Recipient:;
Sent Monda y, Ma rch 26, 2007 11:49 PM

From one of my favourite blogs....

Chicken tikka

I had stopped cooking or eating chicken for a while now, so there weren’t any non-vegetarian recipe
posts for last 4-5months. But as they say - times change, so do I. I wanted to make this comeback to the
non-veggie side of things a bit special, and I chose to try this recipe that my colleague Cyndy was asking
about.
Tikka is traditionally made in a special kind of oven called Tandoor. Normally boneless pieces of chicken
are marinated in spicy masalas for around 3-4 hrs and then grilled. In India, these are served in mostly
all non vegetarian restaurants. The best tikka I tasted was from a small restaurant called ‘Curry House’ in
BTM Layout, Bangalore. I used to specially go to this restaurant to eat tikka and/or hariyali kabab,
chicken biryani and spicy buttermilk. Though all dishes they served are very tasty, I would always order
these. After a few days of my frequent visits to this place, the waiters would pre-order this stuff because
they knew what I would order :).
Since I don’t have a tandoor or grill with me, I fried them on a flat bottomed pan till they are almost
done and then baked them in oven. They turned out to be perfect.
Ingredients:
10 pieces of boneless chicken
1/2 tea spn ginger paste
1/2 tea spn garlic paste
1/2 tea spn cumin powder
1/2 tea spn coriander powder
1/2 tea spn garam masala
1 tea spn chili powder (preferably Kashmiri chili powder or byadagi chili powder)
1 cup yogurt/curd
Oil/butter
1 tbl spn lemon juice
Chaat masala (optional)
Salt
Increase or decrease the spices according to taste. Use fresh ginger and garlic for best results, the ready
made ginger-garlic paste has a a very different taste and aroma.
Method:
Take the yogurt in a thin cloth and squeeze out all water out of it. This is called hung yogurt.
Add hung yogurt and all other ingredients(except oil/butter) to the chicken and mix well. There should
be a nice coating of this mixture on all pieces. Do not add any water to it. Leave it in freezer for around
3-4hrs.

Heat a flat bottomed pan, apply oil/butter and keep the pieces on it.

Recipes 2 Page 500


Heat a flat bottomed pan, apply oil/butter and keep the pieces on it.

Fry from all sides till it is almost cooked. Preheat the oven at 350F and bake the pieces for around
10-15mins till the pieces get a brownish color.
Alternatively instead of frying and baking, thread the pieces onto the skewers and grill them till they are
done.
While serving, spread some chaat masala on top and serve with lemon pieces.
Serves : 2-3
Preparation time : 40mins
Linda ... www.CanadianSpiceMarket.com

Recipes 2 Page 501


Deviled Eggs
Tuesday, March 27, 2007
5:25 PM

Subject [Gourmet_Gourmand] Deviled Eggs


From Gourmet_Gourmand@yahoogroups.com
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Ha ggermaker; Kri stys Ki tchen Korner; Ki mmys Country Pa ntry; Addictied To Recipes; Cook Book Recipes;
Wonderful Recipes; Ki ms Recipe Swap; Cooking With Terry
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Ha ndsHomemaking; Recipe Oasis; Ki ms Gormet Pa ntry; Breakfast Recipes; Ginas Recipes; Recipes 2 Share; Our
Reci pe Swap; Recipes Are Us
Sent Tues day, Ma rch 27, 2007 12:55 PM

Deviled Eggs
Prep: 15 min
Makes 12 deviled eggs

6 Hard-Cooked Eggs, peeled


3 tablespoons mayonnaise, salad dressing or
half-and-half
1/2 teaspoon ground nutmeg (dry)
1/8 teaspoon salt
1/4 teaspoon pepper

1. Cut eggs lengthwise inh half. Slip out yolks and


mash with fork

2. Stir mayonnaise, mustard, salt and pepper. Fill


whites with egg yolk mixture, heaping it lightly.
Cover and refrigerate up to 24 hours

1 Deviled Egg: Calories 55 (Calories from Fat 45); Fat 5g


(Saturated 1g); Cholesterol 110mg; Sodium 75mg;
Carbohydrate 0g (Dietary Fiber 0g); Protein 3g

Lighter Deviled Eggs

For 1 gram of fat and 20 calories per serving, mash only


6 yolk halves in step 1 (reserve remaining yolks for
another purpose or discard). Use fat-free mayonnaise
and stir in 1/3 cup finely chopped zucchini

Deviled Eggs With Olives

Omit mustard. Mix 1/4 cup finely chopped ripe or pimento-stuffed


olives and 1/4 teaspoon curry powder into egg yolk
mixture

Mexican Deviled Eggs

Omit mustard. Mix 2 tablespoons salsa, drained, 1 tablespoon chopped


Recipes 2 Page 502
Omit mustard. Mix 2 tablespoons salsa, drained, 1 tablespoon chopped
cilantro and 1 teaspoon ground cumin into egg yolk
mixture

Zesty Deviled Eggs

Mix 1/2 cup finely shredded cheese (2 ounces) and 2 tablespoons chopped
fresh parsley or 1 teaspoon prepared horseradish into
egg yolk mixture

Recipes 2 Page 503


Eggs Benedict
Tuesday, March 27, 2007
5:28 PM

Subject [Gourmet_Gourmand] Eggs Benedict


From Gourmet_Gourmand@yahoogroups.com
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Sent Tues day, Ma rch 27, 2007 12:29 PM

Eggs Benedict
Prep: 30 min
Makes 6 servings

Hollandaise Sauce (below)


3 English muffins
3 tablespoons margarine or butter, softened
1 teaspoon magarine, butter or spread
6 thin slices Canadian-style bacon or fully
cooked smoked ham
6 Poached Eggs

1. Prepare Hollandaise Sauce; keep warm

2. Split English muffins; toast toast. Spread each muffin


half with margarine; keep warm

3. Melt 1 teaspoon margarine in 10-inch skillet


mver medium heat. Cook bacon in margarine until
light brown on both sides; keep warm

4. Prepare Poached Eggs

5. Place 1 slice bacon on each muffin half. Top with


poached egg. Spoon warm sauce over eggs.

1 Serving: Calories 380 (Calories from Fat 270); Fat 30g


(Saturated 14g); Cholesterol 370mg; Sodium 680mg;
Carbohydrate 14g (Dietary Fiber 1g); Protein 15g

Seafood Benedict

Substitute 1 1/2 cups chopped cooked crabmeat, scallops,


shrimp or lobster or a mixture for the bacon. Heat in margarine
just until hot

Hollandaise Sauce

Recipes 2 Page 504


Hollandaise Sauce
Prep: 10 min; Cook: 5 min
Makes about 3/4 up sauce

3 large egg yolks


1 tablespoon lemon juice
1/2 cup firm stick butter

1. Stir egg yolks ande lemon juice vigorously in


1 1/2 quart saucepan. Add 1/4 cup of the butter. Heat
over very low heat, stirring constantly with wire whisk,
until butter is melted

2. Add remaining butter. Continue stirring vigor-


ously until butter is melted and sauce is thickened. (Be
sure butter melts slowly so eggs have time to cook and
thicken sauce without curdling.) Serve over cooked
vegetables, eggs or broiled meats. Cover and refriger-
ate any remaining sauce. To serve refrigerated sauce,
stir in small amount of water when reheating over
very low heat

*It's not recommended that you use margarine or vegetable oil spreads

1 Tablespoon: Calories 85 (Calories from Fat 80); Fat 9g


(Saturated 5g); Cholesterol 75mg; Sodium 55mg;
Carbohydrate 0g (Dietary Fiber 0g); Protein 1g

Recipes 2 Page 505


Matzoh Brie
Tuesday, March 27, 2007
8:47 PM
Matzoh Brie Recipe #43069
This is typically eaten on the Jewish holiday Passover, but I
love to make it year-round. The onion powder is optional.
by bramble
2
servings

15 min 5 min prep


cooking spray
4 matzohs
4 egg whites
1/2 teaspoon onion powder, to taste
1/4 teaspoon salt
1/8 teaspoon black pepper
1. Coat a large nonstick skillet with cooking spray.
2. Heat the skillet over medium-high heat until very hot.
3. Meanwhile, moisten the matzah with cold water and
then crumble into a bowl.
4. Add the egg whites and seasonings.
5. Spoon half the mixture into the hot skillet as one
large"pancake" and brown.
6. Turn to brown the other side.
7. (Re-spray oil if necessary).
8. Repeat with remaining mixture and oil.
© 2007 Recipezaar. All Rights Reserved.
http://www.recipezaar.com
Share your experience with others, and post your
comments on the recipe. Type 43069 in the Search box at
the top of Recipezaar, to get back to this recipe easily

Pasted from <http://www.recipezaar.com/recipe/print?id=43069>

Recipes 2 Page 506


Asparagus and Caramelized Onion Matzoh Farfel
Tuesday, March 27, 2007
8:50 PM
Asparagus and Caram elized Onion Matzoh Farfel Recipe #85564
From Chef Anne Rozensweig. A great, spring-inspired Passover side dish.
by Miraklegirl
8
servings

35 min 10 min prep


4 tablespoons olive oil or chicken fat
1 large Spanish onion, diced
2 bunches scallions, white part cut into 1/2 inch pieces, green part into 1 inch
pieces coarse salt and freshly ground bl
coarse salt
fresh ground black pepper
1 bunch asparagus, trimmed, peeled, halved lengthwise, and cut into 1 inch
pieces (about 1 pound)
2 eggs
3 cups farfel (or crushed matzo)
2 cups hot chicken stock
1. Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower
heat and cook approximately 15 minutes, stirring frequently, until caramelized.
2. Add the white parts of the scallions and cook for 5 minutes.
3. Add the green parts of the scallions to the mixture, remove from heat, and set
aside to cool.
4. Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
5. When it returns to a boil, add the asparagus and blanch for 1 minute.
6. Drain and refresh in ice water.
7. When asparagus is cool, drain and add to onion mixture.
8. Mix the eggs with the farfel in a large skillet, and cook over medium heat,
stirring often, to lightly toast and dry out the farfel.
9. Stir in the vegetables and half the stock.
10. Continue to stir until the liquid is absorbed.
11. Add the remaining stock and cook until just juicy.
12. Season to taste with salt and pepper.
13. Serve immediately.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Share your experience with others, and post your comments on the recipe. Type
85564 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Pasted from <http://www.recipezaar.com/recipe/print?id=85564>

Recipes 2 Page 507


Vegetable Fritatata
Wednesday, March 28, 2007
8:09 AM

Subject [Gourmet_Gourmand] Vegetable Fritatata


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Restaurant Cl assics; Fa v Recipe Exchange; Gourmet Gourmand; Cookin With Haggermaker;
Ta s te Of Heaven; Al l Recipes Only; Recipe Place; Ginas Recipes; Recipes 2 Share; Our Recipe Swap; Recipes Are Us
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Sent Tues day, March 27, 2007 10:02 PM

Vegetable Frittata
Prep: 15 min; Cook: 15 min
Makes 4 servings

1 tablespoon vegetable oil


1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup sliced ripe olives
4 large eggs
1/4 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese

1. Heat oil in 10-inch skillet over medium-high


heat. Cook broccoli, carrot, onion and olives in oil
about 5 minutes, stirring frequently, until vegetables
are crisp-tender.

2. Meanwhile beat eggs, milk, parsley, salt and


pepper sauce thoroughly with fork or wire wisk until
a uniform yellow color. Pour egg mixture over vegeta-
bles. Sprinkle with cheese; reduce to low

3. Cover and cook about 10 minutes or until set in


center. Cut into 4 wedges. Serve immediately

1 Serving: Calories 360 (Calories from Fat 20


(Saturated 9g); Cholesterol 245g; Sodium 490mg;
Carbohydrate 7g (Dietary Fiber 2g); Protein 15g

Timesaving Tip

Substitute 2 cups broccoli slaw for the broccoli flow-


erets and carrot. Pick up chopped onion and sliced ripe
Recipes 2 Page 508
erets and carrot. Pick up chopped onion and sliced ripe
olive at the salad bar of your supermarket

Recipes 2 Page 509


RHUBARB STRAWBERRY PUDDING CAKE
Wednesday, March 28, 2007
7:12 PM

Subject [Gourmet_Gourmand] RHUBARB STRAWBERRY PUDDING CAKE


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, Ma rch 28, 2007 6:12 PM

RHUBARB STRAWBERRY PUDDING CAKE

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready
after dinner, even though you never saw her working on it.

1/4 cup water


1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or
ceramic baking dish.

Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring
to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat
and stir in strawberries.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until

Recipes 2 Page 510


just combined.

Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it,
spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick
inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5
minutes before serving.

Makes 6 to 8 (breakfast or dessert) servings.

Gourmet
Quick Kitchen
April 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 511


CHICKEN TIKKAS
Wednesday, March 28, 2007
7:14 PM

Subject [Gourmet_Gourmand] CHICKEN TIKKAS


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, Ma rch 28, 2007 5:58 PM

CHICKEN TIKKAS

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai,
"were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we
do here, cuts down on marinating time.

1/2 cup thick plain whole-milk yogurt such as Greek


1 tablespoon fresh lime juice
1 teaspoon finely grated (with a rasp) peeled fresh ginger
1 teaspoon finely grated (with a rasp) garlic
3/4 teaspoon garam masala (Indian spice mix)
1/2 teaspoon salt
1/4 teaspoon cayenne
1 lb skinless boneless chicken thighs, cut into 1-inch cubes

Special equipment: 18 (6-inch) wooden skewers, soaked in warm water for 30 minutes

Accompaniment: cilantro mint chutney

Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat.
Marinate, covered and chilled, 30 minutes to 1 hour.

Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).

While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space
between pieces, and transfer to a tray lined with plastic wrap.

Recipes 2 Page 512


Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until
browned and just cooked through, 5 to 7 minutes total.

Cooks' note: Kebabs can be cooked in a well-oiled well-seasoned ridged grill pan or broiled on
foil-lined rack of a broiler pan.

Makes about 18 hors d'oeuvres.

Gourmet
April 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 513


GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS
DRESSING
Wednesday, March 28, 2007
7:17 PM

Subject [Gourmet_Gourmand] GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, Ma rch 28, 2007 6:09 PM

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING

3 tablespoons extra-virgin olive oil


3 tablespoons crème de cassis (black-currant liqueur) or grenadine
2 tablespoons chopped shallots
2 tablespoons minced peeled fresh ginger
4 teaspoons Sherry wine vinegar

2 large Ruby Red grapefruits


1 large head of butter lettuce, leaves separated
1 large avocado, halved, pitted, peeled, sliced

Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and
pepper.

Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut
each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with
grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper. One serving
contains the following: 185.93 Calories (kcal), 58.6 % Calories from Fat, 12.10 g Fat, 1.73 g
Saturated Fat, 0 mg Cholesterol, 16.84 g Carbohydrates, 3.67 g Dietary Fiber, 5.10 g Total
Sugars, 13.17 g Net Carbs, 1.58 g Protein

Makes 6 servings.

Bon Appétit
April 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 514


April 2007
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 515


Snow Peas with Pine Nuts and Mint
Wednesday, March 28, 2007
7:19 PM

Subject [Bulk] [Gourmet_Gourmand] Snow Peas with Pine Nuts and Mint
From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, Ma rch 28, 2007 5:57 PM

Snow Peas with Pine Nuts and Mint

Spring has sprung here in Northern C alifornia. The sweet peas are blossoming, the snap peas are climbing,
and I have peas on my brain! Today I had a hankering for snow peas and cooked up a bunch this afternoon
just for the heck of it. There are so many ways to prepare snow peas, the only thing you really don't want to
do is to over-cook them. This is a simple stir-fry with pine nuts, garlic, sesame oil, and a little mint. What's
your favorite snow peas recipe?
2 Tbsp olive oil
1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed
1/4 cup pine nuts
1 clove garlic, minced
1/4 teaspoon dark sesame oil
10 large mint leaves, chopped
1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat
with the oil. C ook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp.
They should still be a little bit crunchy.
2 Remove from heat. Stir in the sesame oil and chopped mint leaves. Serve immediately.
Serves 2-3.
Links:
Baby snow peas salad with garlic, mint, and croutons from Sher of What Did You Eat?
Shrimp and snow peas from The Paupered C hef
Triple Sesame Snow Pea Salad from C lotilde of C hocolate and Zucchini
Pasta salad with snow peas by Oswego Tea
Ginger snow peas from 28 C ooks
Sim ply R ecipes http://www.sim plyrecipes.com

Recipes 2 Page 516


PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE
Thursday, March 29, 2007
9:33 AM

Subject [Gourmet_Gourmand] PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Wednesday, Ma rch 28, 2007 6:12 PM

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

A party-perfect entrée — ready in less than half an hour.

16 large sea scallops (about 1 3/4 pounds)


5 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon minced peeled fresh ginger

3 medium red onions, thinly sliced


1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
Chopped fresh chives

Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl.
Heat large nonstick skillet over medium- high heat. Add scallops; sprinkle with salt and pepper.
Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small
baking sheet; place in oven to keep warm.

Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle
with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add
wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes.
Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices,
then chives.

Makes 4 main-course or 8 first-course servings.

Bon Appétit
April 2007
Cynthia and Duane Thomas
Epicurious.com © CondéNet, Inc. All rights reserved.

Recipes 2 Page 517


Quiche Lorraine
Thursday, March 29, 2007
9:40 AM

Subject [Gourmet_Gourmand] Quiche Lorraine


From Gourmet_Gourmand@yahoogroups.com
To Reci pe Collectors 2; Appetizer Dessert Ca rt; Cookbook Recipe Collection; Cool Creative Cooks; Fav Recipe
Excha nge; Recipe Favorites; In His HandsHomemaking; Kri stys Ki tchen Korner; Ki mmys Country Pa ntry; Addictied
To Reci pes; Ginas Recipes; Recipes 2 Share; Our Recipe Swap; Recipes Are Us
Cc Recipes Galore 2007; Pantry Challenge; Lets Cook; Friends Global Cooks; Wandas Recipe Exchange; Gourmet
Gourmand; Recipe Heaven; Recipe Oasis; Kims Gormet Pantry; Christians Sharing Recipes; Recipes Recipes;
Friendly Recipe Swap; OIur Kitchen Table
Sent Wednesday, Ma rch 28, 2007 8:47 PM

Quiche Lorraine
Prep: 25 min; Bake: 45 min; Stand: 10 min
Makes 6 servings

Pastry for 9-Inch One-Crust Pie (below)


8 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese
(4 ounces)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

1. Heat oven to 425 dedgrees

2. Prepare pastry. Ease into quinche dish, 9x1 1/2


inches, or pie plate, 9x1 1/4 inches

3. Sprinkle bacon, cheese and onion in pastry-lined


quiche dish. Beat eggs slightly; beat in remaining
ingredients. Pour into quiche dish. Bake 15 minutes

4. Reduce oven temperature to 300 degrees. Bake about 30


minutes longer or until knife inserted in center comes
out clean. Let stand 10 minutes before cutting

1 Serving: Calories 600 (Calories from Fat 460); Fat 51g


(Saturated 25g); Cholesterol 255mg; Sodium 520mg;
Carbohydrate 20g (Dietary Fiber 1g); Protein 16g

Mushroom Quiche

Add 1 can (4 ounces) mushroom stems and pieces, drained,


and 1 jar (2 ounces) diced pimentos, well drained, with the bacon

Recipes 2 Page 518


and 1 jar (2 ounces) diced pimentos, well drained, with the bacon

Seafood Quiche

Substitute 1 cup chopped cooked crabmeat, shrimp, seafood


sticks or salmon for the bacon and green onion for the onion. (Pat
crabmeat dry.) Increase salt to 1/2 teaspoon

Recipes 2 Page 519


Brisket with apricots and prunes
Thursday, March 29, 2007
3:19 PM

Subject [Gourmet_Gourmand] Recipe of the week


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 29, 2007 3:13 PM

Recipe of the week

By Robin Mather Jenkins


Chicago Tribune Staff Reporter

Brisket with apricots and prunes

Preparation time: 40 minutes


Cooking time: 3 hours, 30 minutes
Chilling time: 4 hours
Servings: 15

The beauty of this dish is that it's actually better the second day, when you've skimmed the
hardened fat from the pot. But it's delicious cooked and served in one day too.

Ingredients
2/3 cup quartered dried apricots, about 4 ounces
10 cloves garlic
1 Tbsp. plus 1 1/2 tsps. ground cumin
1 tsp. salt
1/2 tsp. each: ground cinnamon, freshly ground pepper
1 beef brisket, 5 1/2-6 pounds
3 Tbsps. oil
5 onions, chopped
2 carrots, coarsely chopped
1 piece (1-inch) fresh ginger root, grated
1 tsp. whole coriander seeds
1/8 tsp. ground red pepper
1 cup dry white wine
2 cans (14 1/2 ounces each) low-salt beef broth or 3 cups homemade beef stock
2/3 cup pitted prunes, quartered

1. Combine 1/3 cup of the apricots, 3 of the garlic cloves, 2 teaspoons of the cumin, 1/2 teaspoon
of the salt, cinnamon and 1/4 teaspoon of the pepper in a food processor; pulse to a coarse puree.
Cut 1/2-inch-deep slits all over the top of the brisket. Set aside 2 tablespoons of the apricot
mixture; press remaining apricot mixture into slits.

2. Position rack in the bottom third of the oven; heat oven to 300 degrees. Heat oil in a heavy,
large Dutch oven over medium-high heat. Sprinkle brisket with remaining 1/2 teaspoon of the
salt and the remaining pepper. Add brisket to Dutch oven; cook, turning, until brown on all sides,
about 5 minutes per side. Transfer brisket to a plate, fat side up; spread with reserved apricot

Recipes 2 Page 520


mixture.

3. Add onions to Dutch oven; cook, stirring, over medium-high heat until onions soften, about 5
minutes. Add carrots, ginger, coriander, red pepper, remaining 7 cloves of the garlic and the
remaining 2 1/2 teaspoons of the cumin; cook 3 minutes. Add wine; heat to a boil. Cook, stirring
up any browned bits, until reduced almost to a glaze, about 5 minutes. Return brisket to Dutch
oven. Add broth; heat to a simmer. Spoon some of the vegetable mixture over brisket.

4. Cover Dutch oven; place in oven. Cook 2 1/2 hours, basting every 30 minutes with pan juices.
Add prunes and remaining 1/3 cup of the apricots. Cover; cook until brisket is tender, about 30
minutes. Cool brisket in uncovered Dutch oven 1 hour. Refrigerate uncovered until cold, about 4
hours.

5. Heat oven to 350 degrees. Spoon any solid fat from meat and sauce; discard fat. Spoon any
sauce on the brisket into the Dutch oven. Place brisket on work surface; slice thinly across the
grain. Heat sauce to a boil over medium-high heat; cook to thicken slightly, if desired. Arrange
sliced brisket on oven-safe platter; spoon sauce over. Cover with foil. Place brisket in oven; heat
brisket until hot, about 30 minutes.

Nutrition information per serving: 315 calories, 30% of calories from fat, 10 g fat, 3 g saturated
fat, 71 mg cholesterol, 16 g carbohydrates, 37 g protein, 237 mg sodium, 2 g fiber
Copyright © 2007, Chicago Tribune

Recipes 2 Page 521


One fish, five dishes
Thursday, March 29, 2007
3:20 PM

Subject [Gourmet_Gourmand] One fish, five dishes


From Gourmet_Gourmand@yahoogroups.com
To Gourmet_Gourmand@yahoogroups.com
Sent Thurs day, Ma rch 29, 2007 3:11 PM

One fish, five dishes


Start whole, on the bone. Then let the transformation begin.

By Russ Parsons
Los Angeles Times Staff Writer

There it is at the seafood market, a whole fish, gleaming fresh, eyes bulging, looking like it just
flopped up from out of the ocean. It's so gorgeous you have to buy it. Now the question is: What
the heck are you supposed to do with it?

The answer is simple: Just about anything. There are few things easier to cook than a whole fish.

And not only is a whole fish more beautiful to serve than a fillet (once you get past that silly
"Eek! It looks like a fish!" reaction -- what are you, in fifth grade?), it tastes better too. Just like
any other meat cooked on the bone, fish cooked in the round is moister and more flavorful.

Even better, it's incredibly flexible. You can use almost any cooking technique you can think of,
and you'll get a very different dish each time.

Probably the easiest is simply steaming it, in the Chinese fashion: Put the fish on a plate; sprinkle
it with shredded ginger, green onions and a little soy sauce; put the plate in a steamer and cook.
In 10 or 15 minutes, you'll have a perfectly moist, beautifully fragrant dish.

No, wait, maybe it's roasting: Stuff the cavity with herbs and lemon slices; put the fish on a
baking sheet; scatter a few lemon slices over top and bake at 400 degrees for 10 to 15 minutes.
The skin will crisp slightly and the meat will pick up hints of the herbs and lemon.

Or you can simply grill it over a medium- hot fire or under the broiler and the only thing the fish
needs to be complete is a light drizzling of flavored oil.

The list goes on: You can poach a whole fish in a pan of barely simmering, fragrant fish broth.
You can even deep-fry it by dusting it with flour or cornstarch and submerging it in bubbling oil.
(Use a slightly lower temperature of 350 degrees to avoid scorching the outside before the center
is cooked through.)

The best whole fish

Most of the whole fish you'll find at the market belong to one of two fairly similar species,
though this can get a little confusing because fishmongers have always felt perfectly comfortable
calling fish by names that rightfully belong to other species.

Recipes 2 Page 522


The most popular whole fish at local markets is usually called New Zealand snapper or Tai
snapper (the latter is not a misspelling -- tai is the Japanese word for this kind of fish). Though it
is a very good fish, it is not truly a snapper; it is a porgy. Neither is it real Japanese tai. It's a
cousin, along with the fish the French call daurade. It is caught in the wild, mostly off New
Zealand.

The other most commonly available whole fish is the variety that is alternately called loup de
mer or branzino, depending on whether the market is feeling French or Italian that day. This fish,
once hard to find in the United States, has become widely available now that it is farmed in
several Mediterranean countries. (The wild is still available but only rarely and at elevated
prices.)

From time to time, you will also find other whole fish, including wild striped bass. (Don't
mistake it for its farmed freshwater cousin, which often tastes as muddy as tilapia.) You can also
still find the old favorite rockfish, though it is much scarcer than it used to be due to the closure
of much of its fishery for conservation.

All of these fish have a sweet, mild flavor. Their flesh is firm and flaky -- at least compared with
sole, which is soft and flaky, and shark and swordfish, which are firm and meaty.

And while these fish certainly are not the same, they are similar enough that they can be used
interchangeably in recipes -- like substituting lime for lemon, the results will be different, but
they will be good.

Cooking whole fish is not only fast, it's surprisingly easy.

What about all that nasty scaling and gutting? Forget about them: Any store that sells whole fish
will also do most of the advance preparation for you as well. Do not pass up this service. There
are few tasks that will wreck a kitchen faster than scaling fish -- the scales are transparent when
wet and will stick like glue after they've dried.

And though gutting a fish is something that all cooks should do a time or two to familiarize
themselves more thoroughly with its anatomy, that's a chore that can be safely left to the
professionals most of the time too.

This leaves you with only a little bit of neatening up when you get home -- basically just
removing the fins. The best tool for this is a sturdy pair of poultry shears. Trim the fins behind
the gills and along the back and the two pairs underneath. Trimming the tail is optional, though it
is sometimes necessary for the fish to fit in the pan. Most good fishmongers will even do all of
this too.

The only thing left is to score the skin lightly along the midsection on both sides about every 2
inches. Use a sharp knife; the cut should just break the skin and the first layer of flesh, but not go
to the bone. This helps the heat penetrate to the center of the fish.

Multiple personalities

OK, now that the requisite mechanics are out of the way, how are you going to cook that fish?

The most important choice you have to make when thinking about preparing fish is whether you
want to use dry heat, which will firm the flesh and crisp the skin, or moist heat, which will turn
the flesh silky and leave the skin moist.

You then need to think about whether you want to show off the natural flavor of the fish, or
introduce other ingredients that offer a little more complexity.

Broiling and steaming may result in opposite effects in terms of texture, but they share an
affinity for best showing off a fish's subtle natural flavor.

Try steaming a fish Chinese-style and, just before it's done, burying it in a mound of sweet green

Recipes 2 Page 523


Try steaming a fish Chinese-style and, just before it's done, burying it in a mound of sweet green
pea shoots moistened with just a hint of sesame oil. The pea shoots cook just long enough to
brighten into a vivid green. The color and flavor are lovely complements to the fish.

Or broil it and serve it simply with a drizzle of good olive oil and a dash of sea salt. That's
delicious, but it's amazing how just a little bit of basil-flavored olive oil will emphasize the
herbal flavors of the fish. Salting the fish beforehand firms the flesh and seasons it through.

Braising also keeps the fish extremely moist and gives you the opportunity to add other flavors.
Add just enough liquid to come to come barely halfway up the fish -- with the cooking juices it'll
be practically covered by the time it's done. For a Provencal braise, lay the fish on a bed of sliced
tomatoes and black olives, and pour over it a quick broth made from herbs, white wine and
water. When it emerges from the oven 45 minutes to an hour later, you'll have a lovely fish stew
bursting with a complex perfume.

Pan-roasting is a combination of sauteing and roasting that crisps the skin but allows the center
to cook more gently. Wrapping the fish in prosciutto allows you to add another layer of texture
and is even better when you loosely stuff the fish with sauteed mushrooms. The sweet pork
funkiness of the crisped ham is a perfect foil for the moist, mild fish.

Roasting works much the same way but with less intense heat, allowing you to incorporate a few
more ingredients. You might stuff the fish with a sprig of rosemary and lemon slices and cook it
on a bed of herb-scented fingerling potatoes. It's a full meal that looks impressive but takes only
a few minutes of work.

And you were wondering what you can do with a whole fish.

Grilled fish with basil oil

Total time: 30 minutes, plus 30-60 minutes resting time


Servings: 2 to 4

Note: Whole Tai snapper and loup de mer (branzino) are commonly available; wild striped bass
and rockfish work fine too. Cooking times vary with size.

Ingredients

1 whole fish, cleaned, between 1 1/4-2 pounds


Salt
1 1/2 cups tightly packed fresh basil leaves
1 cup olive oil, divided, plus more for fish

1. Weigh the fish. Measure the salt: For every pound of fish allow a scant 1 tablespoon coarse
salt or 2 teaspoons fine salt. Rub the fish with the salt on both sides and in the cavity and set
aside on a plate for 30 to 60 minutes.

2. To prepare basil oil, blanch the leaves in rapidly boiling salted water just until they wilt, about
15 seconds. Remove immediately and place in an ice water bath to stop cooking. Squeeze the
basil dry and chop coarsely.

3. Place the basil in a blender and add just enough oil to cover. Puree until finely chopped and
then with the motor running, add the remainder of the olive oil through the feed tube on the top.
Add salt to taste, about one-fourth teaspoon.

4. When the basil mixture is perfectly smooth, pass it through a fine mesh strainer into a
measuring cup or bowl. You can stir the mixture gently with a rubber spatula to make it flow a
little faster, but be careful not to press -- that will cloud the oil. You will have 3/4 cup to 1 cup of
basil oil, which will keep in the refrigerator, tightly covered, for about 1 week.

Recipes 2 Page 524


basil oil, which will keep in the refrigerator, tightly covered, for about 1 week.

5. Heat the grill or broiler. If using a broiler, line the broiler pan with foil and brush with 1 to 2
tablespoons olive oil. Rinse fish under running water and pat dry with paper towels. Rub lightly
with 1 tablespoon olive oil and grill over moderately high heat or broil about 5 inches from the
flame until a knife penetrates the flesh and the top fillet begins to lift easily, about 5 to 7 minutes,
depending on size of fish. Turn and continue cooking until done, about 5 to 7 minutes more.

6. Remove the fish to a platter and let it stand briefly. Lift off the fillets and drizzle them each
with about 1 tablespoon of basil oil.

Each of 4 servings: 204 calories; 30 grams protein; 0 carbohydrates; 0 fiber; 9 grams fat; 1
gram saturated fat; 53 mg. cholesterol; 356 mg. sodium.

Provencal braised fish

Total time: About 1 hour</