Crispy Potatoes with Smoked-Paprika Salt
Yield: 4 servings
INGREDIENTS
Smoked-Paprika Salt
½ teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon hot smoked paprika
½ teaspoon ground ginger
½ tablespoon kosher salt
Potatoes
1 pound small waxy potatoes (fingerlings, red bliss or baby Yukon Golds), cleaned and dried
1 teaspoon kosher salt
1 bay leaf
¼ cup canola oil
2 tablespoons extra-virgin olive oil
¼ cup cilantro leaves
DIRECTIONS
1. Make the paprika salt: In a small skillet set over medium heat, combine the cumin and coriander seeds and toast, tossing constantly until aromatic, about 3 minutes. Remove the pan from the heat and stir in the paprika and ginger; set aside to cool. Once the spices are cool, grind them in a spice grinder or clean coffee grinder. Combine with the salt and set aside.
2. Make the potatoes: In a small saucepan, add enough cold water to cover the potatoes by half an inch. Add the salt and bay leaf and bring the water to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 10 minutes. Remove the potatoes from the water and set aside to cool.
3. Using the heel of your hand, press down gently on each potato to flatten slightly, taking care to keep them in one piece.
4. In a large skillet set over medium-high heat, add the canola oil. Add the pressed potatoes and sear both sides for 3 minutes, until they are golden brown and crisp.
5. Season the hot potatoes with the spice mix and drizzle with the olive oil. Sprinkle the cilantro leaves on top and serve immediately.
Sunday, October 30, 2011
Peppermint Patties
Peppermint Patties
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two
hours, turning once.
In a medium saucepan over low heat, melt chocolate with
shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by
laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two
hours, turning once.
In a medium saucepan over low heat, melt chocolate with
shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by
laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set
Orange Cream Cheese Bread
Orange Cream Cheese Bread
Ingredients
- 1-8 oz package cream cheese, softened
- 1/2 c shortening
- 1 2/3 c granulated sugar
- 2 eggs
- 2 1/4 c all-purpose flour
- 1 tsp salt - 1 Tbsp baking powder
- 1 c milk
- 1/2 c chopped walnuts
- 2 Tbsp grated orange peel
- 1/4 c orange juice
Directions
1. Combine cream cheese and shortening, creaming well.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, beating well after each addition.
4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in walnuts and orange peel.
6. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
7. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
8. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling
Ingredients
- 1-8 oz package cream cheese, softened
- 1/2 c shortening
- 1 2/3 c granulated sugar
- 2 eggs
- 2 1/4 c all-purpose flour
- 1 tsp salt - 1 Tbsp baking powder
- 1 c milk
- 1/2 c chopped walnuts
- 2 Tbsp grated orange peel
- 1/4 c orange juice
Directions
1. Combine cream cheese and shortening, creaming well.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, beating well after each addition.
4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in walnuts and orange peel.
6. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
7. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
8. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling
Sunday, October 23, 2011
Risotto Milanese
Risotto Milanese
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
1/2 tsp saffron threads
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
Add butter and Parmesan cheese. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley. Serve immediately.
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
1/2 tsp saffron threads
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
Add butter and Parmesan cheese. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley. Serve immediately.
Friday, October 14, 2011
Apple Squash Soup
Apple Squash Soup
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.
Dark Chocolate Salted Caramel Cupcakes
Dark Chocolate Salted Caramel Cupcakes
To make them at home, you’ll need 4 components on hand: fresh, completely cooled chocolate cupcakes, caramel sauce (preferably homemade), chocolate ganache and some fancy sea salt.
For the chocolate cupcakes, any chocolate cupcake recipe you’re familiar with will do.
For the dark chocolate ganache, I have to admit that I don’t really use a recipe. But when I made this batch of dark chocolate salted caramel cupcakes, I did the following: I simmered 1 cup of heavy cream over medium heat, then I whisked in about 8 ounces of really dark Ghiradelli chocolate chips and about 1 1/2 tablespoons of chocolate liqueur. I whisked it all together until the chocolate completely melted and the mixture was smooth. Then I let it cool for about an hour, until it was thick enough to spread on the cupcakes with a spoon…but not so thick that it didn’t drip just a little once on the cupcakes.
I happened to have some nice French fleur de sel around for the salt part of these cupcakes. Any good, flaky sea salt should work for this.
Just for reference, I made 24 regular sized cupcakes. If you make the full batch of caramel sauce, you’ll have lots left over. Half a batch should be more than enough if you don’t want extra. The ganache I described above was ample for the cupcakes with very little left over.
To assemble the cupcakes, cut a small piece out of the center of each cupcake. Mine were probably close to an inch in diameter and about the same depth. I think they sell fancy cupcake coring contraptions but all I used was a small paring knife. Insert the knife at a slight angle to core the cupcakes. Once you do it a few times, you’ll get the hang of it and it goes quite quickly. Since you’ll be filling these cupcakes, cut the bottom of each core piece off just a little bit so that there will be room for it to fit back into the cupcake once it’s filled with caramel sauce.
Spoon or pipe caramel sauce into each cupcake. Sprinkle a pinch of sea salt over the caramel in each cupcake. Cover each cupcake with the pieces you removed earlier. If the pieces don’t fit perfectly, it’s okay as the ganache will cover up any imperfections.
Spoon or spread a generous bit of chocolate ganache onto each cupcake and sprinkled another pinch of sea salt on top of the ganache. Note: If the ganache hasn’t set enough, it will drip all over the place. If this happens, wait for the ganache to set a little more and proceed to eat the messy cupcake immediately.
To make them at home, you’ll need 4 components on hand: fresh, completely cooled chocolate cupcakes, caramel sauce (preferably homemade), chocolate ganache and some fancy sea salt.
For the chocolate cupcakes, any chocolate cupcake recipe you’re familiar with will do.
For the dark chocolate ganache, I have to admit that I don’t really use a recipe. But when I made this batch of dark chocolate salted caramel cupcakes, I did the following: I simmered 1 cup of heavy cream over medium heat, then I whisked in about 8 ounces of really dark Ghiradelli chocolate chips and about 1 1/2 tablespoons of chocolate liqueur. I whisked it all together until the chocolate completely melted and the mixture was smooth. Then I let it cool for about an hour, until it was thick enough to spread on the cupcakes with a spoon…but not so thick that it didn’t drip just a little once on the cupcakes.
I happened to have some nice French fleur de sel around for the salt part of these cupcakes. Any good, flaky sea salt should work for this.
Just for reference, I made 24 regular sized cupcakes. If you make the full batch of caramel sauce, you’ll have lots left over. Half a batch should be more than enough if you don’t want extra. The ganache I described above was ample for the cupcakes with very little left over.
To assemble the cupcakes, cut a small piece out of the center of each cupcake. Mine were probably close to an inch in diameter and about the same depth. I think they sell fancy cupcake coring contraptions but all I used was a small paring knife. Insert the knife at a slight angle to core the cupcakes. Once you do it a few times, you’ll get the hang of it and it goes quite quickly. Since you’ll be filling these cupcakes, cut the bottom of each core piece off just a little bit so that there will be room for it to fit back into the cupcake once it’s filled with caramel sauce.
Spoon or pipe caramel sauce into each cupcake. Sprinkle a pinch of sea salt over the caramel in each cupcake. Cover each cupcake with the pieces you removed earlier. If the pieces don’t fit perfectly, it’s okay as the ganache will cover up any imperfections.
Spoon or spread a generous bit of chocolate ganache onto each cupcake and sprinkled another pinch of sea salt on top of the ganache. Note: If the ganache hasn’t set enough, it will drip all over the place. If this happens, wait for the ganache to set a little more and proceed to eat the messy cupcake immediately.
Sunday, October 9, 2011
Jambalaya Pasta with Chicken
Jambalaya Pasta with Chicken
Jambalaya sauce (see recipe below)
Caribbean peppers and onions (see recipe below)
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon salt
2 boneless, skinless chicken breast halves (about 5 ounces each)
1 pound dry linguine (or 2 pounds fresh)
1 tablespoon chopped fresh Italian parsley for garnish
Prepare jambalaya sauce and Caribbean peppers and onions.
In mixing bowl, stir together olive oil, garlic, soy sauce and salt. Turn chicken breasts in this mixture and let them marinate at room temperature 10 to 20 minutes.
After chicken has marinated, preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven. Cook chicken breasts until done, 5 to 6 minutes per side.
Chill well in refrigerator, then cut into 3/4 -inch cubes. Cover and refrigerate until ready to use.
To assemble: In medium-sized covered saucepan over medium-low heat, combine jambalaya sauce, Caribbean peppers and onions and the chicken cubes.
Cook, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing bowl.
Bring large pot of salted water to a rapid boil. Add pasta, and cool until al dente, 5 to 6 minutes for dry pasta, about 3 minutes for fresh pasta.
Drain linguine well, add it to sauce and toss well. Serve family-style or in individual serving bowls garnished with chopped parsley.
Jambalaya sauce:
2 tablespoons unsalted butter
1/2 pound andouille sausage, cut into 3/8-inch thick slices
1 medium onion, cut into 1/4-inch dice
1 medium green bell pepper, cut into 1/4-inch dice
1 cup diced celery (cut into 1/4-inch dice)
1 tablespoon freshly minced garlic
2-1/2 cups chicken stock (preferably homemade)
1 cup canned crushed tomatoes
3 ounces canned tomato paste (1/2 of a small can)
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 bay leaf
In large saucepan over low heat, melt butter. Add sausage and cook, stirring occasionally, for 12 minutes. Add onion, bell pepper, celery and garlic.
Cook, stirring frequently, for 10 minutes. Add remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes. Remove bay leaf before using.
Caribbean peppers and onions:
1/4 cup bottled sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium red bell pepper, cut into 1-inch squares
1 medium yellow bell pepper, cut into 1-inch squares
1 small red onion, cut into 1-inch squares
In medium-sized mixing bowl, stir together the chili sauce, soy sauce and olive oil until well combined.
Preheat a stove-top grill or broiler. Toss peppers and onion with sauce until well coated.
Grill or broil vegetables in a single layer, using a spatula or tongs to turn them occasionally, until evenly browned, 4 to 5 minutes.
Makes 4 to 6 servings
Jambalaya sauce (see recipe below)
Caribbean peppers and onions (see recipe below)
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon salt
2 boneless, skinless chicken breast halves (about 5 ounces each)
1 pound dry linguine (or 2 pounds fresh)
1 tablespoon chopped fresh Italian parsley for garnish
Prepare jambalaya sauce and Caribbean peppers and onions.
In mixing bowl, stir together olive oil, garlic, soy sauce and salt. Turn chicken breasts in this mixture and let them marinate at room temperature 10 to 20 minutes.
After chicken has marinated, preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven. Cook chicken breasts until done, 5 to 6 minutes per side.
Chill well in refrigerator, then cut into 3/4 -inch cubes. Cover and refrigerate until ready to use.
To assemble: In medium-sized covered saucepan over medium-low heat, combine jambalaya sauce, Caribbean peppers and onions and the chicken cubes.
Cook, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing bowl.
Bring large pot of salted water to a rapid boil. Add pasta, and cool until al dente, 5 to 6 minutes for dry pasta, about 3 minutes for fresh pasta.
Drain linguine well, add it to sauce and toss well. Serve family-style or in individual serving bowls garnished with chopped parsley.
Jambalaya sauce:
2 tablespoons unsalted butter
1/2 pound andouille sausage, cut into 3/8-inch thick slices
1 medium onion, cut into 1/4-inch dice
1 medium green bell pepper, cut into 1/4-inch dice
1 cup diced celery (cut into 1/4-inch dice)
1 tablespoon freshly minced garlic
2-1/2 cups chicken stock (preferably homemade)
1 cup canned crushed tomatoes
3 ounces canned tomato paste (1/2 of a small can)
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 bay leaf
In large saucepan over low heat, melt butter. Add sausage and cook, stirring occasionally, for 12 minutes. Add onion, bell pepper, celery and garlic.
Cook, stirring frequently, for 10 minutes. Add remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes. Remove bay leaf before using.
Caribbean peppers and onions:
1/4 cup bottled sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium red bell pepper, cut into 1-inch squares
1 medium yellow bell pepper, cut into 1-inch squares
1 small red onion, cut into 1-inch squares
In medium-sized mixing bowl, stir together the chili sauce, soy sauce and olive oil until well combined.
Preheat a stove-top grill or broiler. Toss peppers and onion with sauce until well coated.
Grill or broil vegetables in a single layer, using a spatula or tongs to turn them occasionally, until evenly browned, 4 to 5 minutes.
Makes 4 to 6 servings
Friday, October 7, 2011
Kettle Corn
Ingredients
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
Directions
1.Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
Directions
1.Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Ginger Salad Dressing
Ginger Salad Dressing
Description: Prepare your favorite salad and splash on this
flavorful dressing for a unique taste.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Place all ingredients in blender; blend on high speed for 30
seconds or until the ginger is well-pureed and mixture is well
blended.
2. Store in covered container in refrigerator.
Description: Prepare your favorite salad and splash on this
flavorful dressing for a unique taste.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Place all ingredients in blender; blend on high speed for 30
seconds or until the ginger is well-pureed and mixture is well
blended.
2. Store in covered container in refrigerator.
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