ngredients
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
Instructions
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
Thursday, June 10, 2010
honey lime fruits salad with pound cake croutons
Ingredients
FRUIT SALAD
1 tablespoon orange zest
1 cup freshly squeezed orange juice (from about 3 to 4 navel oranges)
2 tablespoons freshly squeezed lemon juice
1 apple
1 pear
1 banana
1 peach
1 nectarine
3/4 cup melon (such as honeydew or cantaloupe)
1 cup pineapple chunks
3/4 cup seedless red or green grapes, cut in half
1 cup strawberries, hulled and quartered
1/3 cup blueberries or pitted cherries
HONEY-LIME DRESSING
1/3 cup honey
1/4 cup lime juice (from about 1 lime)
POUND CAKE CROUTONS
Instructions
To make the Fruit Salad: Place the orange zest, orange juice, and lemon juice in a large bowl.
Cut the apple, pear, banana, peach, nectarine, and melon into cubes, adding the fruits to the bowl as you cut them to prevent discoloration.
Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Mix thoroughly before serving.
To make the Honey-lime Dressing: In a medium bowl, whisk together the honey and lime juice until smooth.
To make the Pound Cake Croutons: Heat the oven to 350º. With a long, sharp knife, slice the pound cake into cubes.
Place them on a baking sheet and bake for 12 minutes, turning twice, until golden.
Melt the butter in a large skillet over medium heat. Stir in the mint, if using, then add the toasted pound cake.
Sauté for 1 to 2 minutes or until golden.
Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons. Makes about 6 cups.
FRUIT SALAD
1 tablespoon orange zest
1 cup freshly squeezed orange juice (from about 3 to 4 navel oranges)
2 tablespoons freshly squeezed lemon juice
1 apple
1 pear
1 banana
1 peach
1 nectarine
3/4 cup melon (such as honeydew or cantaloupe)
1 cup pineapple chunks
3/4 cup seedless red or green grapes, cut in half
1 cup strawberries, hulled and quartered
1/3 cup blueberries or pitted cherries
HONEY-LIME DRESSING
1/3 cup honey
1/4 cup lime juice (from about 1 lime)
POUND CAKE CROUTONS
Instructions
To make the Fruit Salad: Place the orange zest, orange juice, and lemon juice in a large bowl.
Cut the apple, pear, banana, peach, nectarine, and melon into cubes, adding the fruits to the bowl as you cut them to prevent discoloration.
Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Mix thoroughly before serving.
To make the Honey-lime Dressing: In a medium bowl, whisk together the honey and lime juice until smooth.
To make the Pound Cake Croutons: Heat the oven to 350º. With a long, sharp knife, slice the pound cake into cubes.
Place them on a baking sheet and bake for 12 minutes, turning twice, until golden.
Melt the butter in a large skillet over medium heat. Stir in the mint, if using, then add the toasted pound cake.
Sauté for 1 to 2 minutes or until golden.
Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons. Makes about 6 cups.
Hash Brown Potatoes
Hash Brown Potatoes
Yield: 10 servings
4 lb chef's potatoes
2 fl oz clarified butter or vegetable oil
salt, as needed
ground black pepper, as needed
2 tbsp chopped parsley
Scrub and peel the potatoes. Cook them in boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain the potatoes and dry them over low heat or on a sheet pan in a 300°F oven, about 5 minutes. Cut the potatoes into slices, small or medium dice, or grate them.
Heat the butter or oil in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
Sauté the potatoes until they are fully cooked and well browned on all sides. Garnish with parsley and serve immediately.
Yield: 10 servings
4 lb chef's potatoes
2 fl oz clarified butter or vegetable oil
salt, as needed
ground black pepper, as needed
2 tbsp chopped parsley
Scrub and peel the potatoes. Cook them in boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain the potatoes and dry them over low heat or on a sheet pan in a 300°F oven, about 5 minutes. Cut the potatoes into slices, small or medium dice, or grate them.
Heat the butter or oil in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
Sauté the potatoes until they are fully cooked and well browned on all sides. Garnish with parsley and serve immediately.
Tzatziki
This yogurt-based spread/dip/salad is a must at most Greek-style meals. Including cucumbers, garlic, and mint, with a touch of cumin, it's very similar to India's raita.
1 large English (hothouse) cucumber, or 2 medium cucumbers
4 cups (1 quart) whole-milk or low-fat yogurt, drained in a yogurt cheese maker or cheesecloth for 24 hours
1 to 4 cloves garlic, peeled and minced, to taste
1/2 teaspoon ground cumin
1 tablespoon garlic oil or olive oil
1 teaspoon lemon juice or rice wine vinegar
2 to 3 tablespoons snipped fresh mint, optional
1 large English (hothouse) cucumber, or 2 medium cucumbers, about 1 pound
32 ounces whole-milk or low-fat yogurt, drained in a yogurt cheese maker or cheesecloth for 24 hours
1 to 4 cloves garlic, peeled and minced, to taste
1/2 teaspoon ground cumin
1/2 ounce garlic oil or olive oil
1 teaspoon lemon juice or rice wine vinegar
2 to 3 tablespoons snipped fresh mint, optional
Directions
1) If your cucumbers are waxed, peel them. If not, no need to peel; just score them lengthwise with the tines of a fork.
2) Dice the cucumbers in 1/2" pieces; you should have about 3 cups. Layer them in three layers in a sieve, salting each layer. Place a plate or piece of plastic wrap on top, and put a weight on top: a heavy bottle, a jar filled with water, or something to press down on the cucumbers. Place the sieve in the sink, or in a bowl to catch liquid. Let the cucumbers sit at room temperature for several hours, till they've given up quite a bit of juice.
3) Mix the diced cucumbers with the remaining ingredients.
4) Chill for several hours, for the flavors to meld. Serve with bread sticks, crackers, pita bread, or as part of a Greek meze (assortment of small dishes).
5) If possible, store in your yogurt drainer, or in a sieve; the cucumbers will continue to give off liquid, and it's nice to be able to drain it away as it collects.
Yield: 2 1/2 cups, about 10 servings.
1 large English (hothouse) cucumber, or 2 medium cucumbers
4 cups (1 quart) whole-milk or low-fat yogurt, drained in a yogurt cheese maker or cheesecloth for 24 hours
1 to 4 cloves garlic, peeled and minced, to taste
1/2 teaspoon ground cumin
1 tablespoon garlic oil or olive oil
1 teaspoon lemon juice or rice wine vinegar
2 to 3 tablespoons snipped fresh mint, optional
1 large English (hothouse) cucumber, or 2 medium cucumbers, about 1 pound
32 ounces whole-milk or low-fat yogurt, drained in a yogurt cheese maker or cheesecloth for 24 hours
1 to 4 cloves garlic, peeled and minced, to taste
1/2 teaspoon ground cumin
1/2 ounce garlic oil or olive oil
1 teaspoon lemon juice or rice wine vinegar
2 to 3 tablespoons snipped fresh mint, optional
Directions
1) If your cucumbers are waxed, peel them. If not, no need to peel; just score them lengthwise with the tines of a fork.
2) Dice the cucumbers in 1/2" pieces; you should have about 3 cups. Layer them in three layers in a sieve, salting each layer. Place a plate or piece of plastic wrap on top, and put a weight on top: a heavy bottle, a jar filled with water, or something to press down on the cucumbers. Place the sieve in the sink, or in a bowl to catch liquid. Let the cucumbers sit at room temperature for several hours, till they've given up quite a bit of juice.
3) Mix the diced cucumbers with the remaining ingredients.
4) Chill for several hours, for the flavors to meld. Serve with bread sticks, crackers, pita bread, or as part of a Greek meze (assortment of small dishes).
5) If possible, store in your yogurt drainer, or in a sieve; the cucumbers will continue to give off liquid, and it's nice to be able to drain it away as it collects.
Yield: 2 1/2 cups, about 10 servings.
cheese biscuits
2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup grated sharp cheddar cheese
4 ounces cold goat cheese, coarsely broken into chunks
5 tablespoons cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons cold buttermilk
4 tablespoons melted unsalted butter
1/4 cup (1/2 ounce) finely grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F and place a 10-inch cast-iron pan in the oven to preheat.
Whisk the flour, baking powder, baking soda and salt in a large bowl to blend.
Using a pastry cutter, cut the cheddar cheese, half of the goat cheese and 4 tablespoons of cold butter into the flour mixture until the butter resembles small pea-size pieces.
Form a well in the center of the flour mixture and pour the buttermilk into the well.
Stir just until the mixture is moistened but still lumpy.
Fold in the remaining goat cheese.
Remove the cast-iron pan from the oven and melt 1 tablespoon of butter in the pan.
Drop 6 mounds of dough into the hot pan, spacing evenly apart.
Brush the tops of the biscuits generously with some of the melted butter.
Bake 10 minutes. Brush with some of the remaining butter and continue to bake until golden brown on the top and the bottom, about 10 minutes longer.
Remove the pan from the oven then brush the biscuits with the remaining melted butter and sprinkle with the Parmesan cheese. Cool slightly.
Serve warm and enjoy.
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup grated sharp cheddar cheese
4 ounces cold goat cheese, coarsely broken into chunks
5 tablespoons cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons cold buttermilk
4 tablespoons melted unsalted butter
1/4 cup (1/2 ounce) finely grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F and place a 10-inch cast-iron pan in the oven to preheat.
Whisk the flour, baking powder, baking soda and salt in a large bowl to blend.
Using a pastry cutter, cut the cheddar cheese, half of the goat cheese and 4 tablespoons of cold butter into the flour mixture until the butter resembles small pea-size pieces.
Form a well in the center of the flour mixture and pour the buttermilk into the well.
Stir just until the mixture is moistened but still lumpy.
Fold in the remaining goat cheese.
Remove the cast-iron pan from the oven and melt 1 tablespoon of butter in the pan.
Drop 6 mounds of dough into the hot pan, spacing evenly apart.
Brush the tops of the biscuits generously with some of the melted butter.
Bake 10 minutes. Brush with some of the remaining butter and continue to bake until golden brown on the top and the bottom, about 10 minutes longer.
Remove the pan from the oven then brush the biscuits with the remaining melted butter and sprinkle with the Parmesan cheese. Cool slightly.
Serve warm and enjoy.
Thursday, June 3, 2010
Carrot Cake Cheesecake
Carrot Cake Cheesecake
For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Directions:
In large bowl of electric mixer, beat cream cheese, sugar and
vanilla until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix
well. Stir in dry ingredients; mixing well. Stir in drained
pineapple, carrots, coconut and walnuts.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9
1/2" springform pan. Drop cream cheese batter over carrot cake
batter by spoonfuls; top with large spoonfuls of remaining carrot
cake batter. Repeat with remaining cream cheese batter, spreading
evenly with a knife. Do not marble with a knife. Bake in preheated
350F oven for 50 to 65 minutes or until cake is set and cooked
through. Cool to room temperature, then refrigerate. When cake is
cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract and reserved pineapple juice.
Beat until smooth and of spreading consistency. Frost top of
cheesecake. Refrigerate 3 to 4 hours before serving.
Serves 12
For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Directions:
In large bowl of electric mixer, beat cream cheese, sugar and
vanilla until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix
well. Stir in dry ingredients; mixing well. Stir in drained
pineapple, carrots, coconut and walnuts.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9
1/2" springform pan. Drop cream cheese batter over carrot cake
batter by spoonfuls; top with large spoonfuls of remaining carrot
cake batter. Repeat with remaining cream cheese batter, spreading
evenly with a knife. Do not marble with a knife. Bake in preheated
350F oven for 50 to 65 minutes or until cake is set and cooked
through. Cool to room temperature, then refrigerate. When cake is
cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract and reserved pineapple juice.
Beat until smooth and of spreading consistency. Frost top of
cheesecake. Refrigerate 3 to 4 hours before serving.
Serves 12
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