Bookmarks

Bookmarked recipes – either stuff I make a lot or stuff I want to try. Will sort through… later. 🙂

http://www.taunton.com/finecooking/pages/c00024.asp
http://www.globalgourmet.com/destinations/vietnam/bunho.html
http://www.recipegoldmine.com/bbqgurupork/kevin47.html
http://www.barbecue-online.co.uk/barbecue-recipes/beef/bbq_santa_maria_tri-tip_sandwich_recipe.htm
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30914,00.html
http://www.bbonline.com/recipe/bornagain_mo_recipe2.html
http://www.cooksillustrated.com/recipe.asp?recipeids=4526&bdc=54312#topOfPage
http://bbs.simonsays.com/ubbthreads.php?ubb=showflat&Number=1647573&fpart=2
http://www.foodandwine.com/recipes/beet-salad-with-candied-marcona-almonds
http://www.foodandwine.com/recipes/meyer-lemon-gnocchi
http://www.webtender.com/db/drink/1234
http://www.pataks.co.uk/recipes/printrecipe.php?id=104
http://nyamfood.blogspot.com/2008/04/toffee-almond-bar-copycat-starbucks.html
http://www.nytimes.com/2008/07/09/dining/091crex.html?ref=dining

A Day of Recipes – Apple Pear Crisp and Pork Chops

We headed to Nevermore Farm today to visit our CSA and see where our weekly food box comes from. They were having their yearly party for their boxholders and we signed up to bring cut up fruit. I creatively took that to include bringing a crisp and used a recipe I’d seen Ina Garten make on “Amy’s Cooking Show” (A’s name for “Barefoot Contessa”).

http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe/index.html

I used half as much sugar with the fruit as it called for, and it could honestly even go lower.

Apple and Pear Crisp
Prep Time: 30 min
Cook Time:55 min
Level: Easy
Serves: 8 servings

2 pounds ripe Bosc pears (4 pears) (I used Bosc and Asian)
2 pounds firm Macoun apples (6 apples) (I used Ladysomethings and some other baking apples from the CSA)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar (I used half)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (I didn’t use any)

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. (I used a 9×13 rectangular.)

For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

After the various farm activities – chasing turkeys, picking pumpkins, looking at the gardens, eating fresh pomegranates) we headed home, stopping at Costco on the way home for various groceries and picked up some pork chops.

I put rice into the microwave (very complicated – #5 magic cook :)) and heated up a skillet with some oil. Once it was hot, I tossed in 3 chops seasoned with salt and pepper. Once they had browned on that side, I turned them over. I realized I had put too much oil in to do a good pan sauce, so once they were done, I put in a few tablespoons of flour and mixed in the oil and browned bits. Once it had cooked a minute or two, I slowly added a can of chicken broth, stirring constantly. Then I took out the recycling while it heated to a boil. 🙂 Served with aforementioned rice and some steamed yard-long green beans, cut to bite size.

Pancakes

I got this recipe from Robin years ago on usenet. I’ve made some tweaks.

This recipe is for a double batch which is all I ever make these days. They freeze beautifully and reheat quickly in the toaster oven.

4 eggs
5 oz (10 tbs) unsalted butter (I only regularly have salted on hand and will use less salt)
2 c milk
13 oz (approx 2.5c) flour (I’ve used up to half whole wheat pastry flour without thinking it tastes off)
2 tbs sugar
2 tbs + 2 tsp (1.5 oz) baking powder (aluminum-free; note: I used to hate homemade pancakes and finally got some Rumford and it makes all the difference in the world, imo)
1.5 tsp salt
Canola oil

Combine the milk & butter, heat in the microwave to melt the butter.

Whisk together dry ingredients.

Beat eggs in a separate bowl, slowly (as not to cook the egg) add the milk & butter mixture.

Stir the wet ingredients into the dry, DO NOT OVER MIX.

Lightly oil a griddle and cook until each side is golden brown. I like dishers for portioning out the batter. #24 or #16 for regular pancakes, #70 for silver dollars.

I use oil rather than butter so the pancakes will have crispy edges. (I don’t so they won’t. :))

Garlicky Shrimp over Linguine

Last night’s dinner from Cook’s Illustrated. I meant to halve the recipe, but forgot that part after I halved the shrimp, so it was extra saucy. I used a pound of linguine, but again, meant to use half a pound, which would have been a better pasta/shrimp ratio. I almost didn’t do the breadcrumbs, but they really do add a lot to the dish – I made them a few hours before the rest of dinner.

Garlicky Shrimp with Bread Crumbs

3/2007

Vermouth can be substituted for the sherry. If using vermouth, increase the amount to 1/2 cup and reduce the amount of clam juice to 1/2 cup. To prepare this recipe in a 10-inch skillet, brown the shrimp in 3 batches for about 2 minutes each, using 2 teaspoons oil per batch. Serve the shrimp with rice and either broccoli or asparagus.

Serves 4

3 inch piece baguette , cut into small pieces
5 tablespoons unsalted butter , cut into 5 pieces
1 small shallot , minced (about 2 tablespoons)
Table salt and ground black pepper
2 tablespoons minced fresh parsley leaves
2 pounds extra-large shrimp (21-25), peeled and deveined
1/4 teaspoon sugar
4 teaspoons vegetable oil
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
1/8 teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
1/3 cup dry sherry
2/3 cup clam juice (bottled)
2 teaspoons fresh lemon juice
1 lemon , cut into wedges

1. Pulse bread in food processor until coarsely ground; you should have about 1 cup crumbs. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. When foaming subsides, add crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until golden brown, 7 to 10 minutes. Stir in 1 tablespoon parsley and transfer to plate to cool. Wipe out skillet with paper towels.

2. Thoroughly dry shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Return skillet to high heat, add 2 teaspoons oil, and heat until shimmering. Add half of shrimp in single layer and cook until spotty brown and edges turn pink, about 3 minutes (do not flip shrimp). Remove pan from heat and transfer shrimp to large plate. Wipe out skillet with paper towels. Repeat with remaining 2 teaspoons oil and shrimp; transfer shrimp to plate.

3. Return skillet to medium heat and add 1 tablespoon butter. When melted, add garlic and pepper flakes; cook, stirring frequently, until garlic just begins to color, about 1 minute. Add flour and cook, stirring frequently, for 1 minute. Increase heat to medium-high and slowly whisk in sherry and clam juice. Bring to simmer and cook until mixture reduces to 3/4 cup, 3 to 4 minutes. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Stir in lemon juice and remaining tablespoon parsley.

4. Reduce heat to medium-low, return shrimp to pan, and toss to combine. Cook, covered, until shrimp are pink and cooked through, 2 to 3 minutes. Uncover and sprinkle with toasted bread crumbs. Serve with lemon wedges.

Vanilla Sauce

Gourmet | November 2006

ingredients

1.5 – 2 cups milk (whole or % with cream)
4 large egg yolks (or 2 eggs)
1/4 cup sugar
1 teaspoon pure vanilla extract

Special equipment: an instant-read thermometer

preparation

Bring milk with a pinch of salt to a simmer in a 2-quart heavy saucepan. Whisk together yolks and sugar in a bowl until combined, then add hot milk mixture in a slow stream, whisking. Transfer custard to same saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of a spoon and thermometer registers 170 to 175°F. Pour through a fine-mesh sieve into a bowl and stir in vanilla. Cover surface of custard with a round of wax paper and chill until cold, at least 1 hour.

Apple-Raisin Bread Pudding

Bon Appétit | April 2001

yield: Makes 6 to 8 servings

ingredients

2 cups whole milk
1 cup sugar (I used half, as indicated in comments)
4 large eggs
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
7 slices crustless white bread, cut into 3/4-inch cubes (about 3 1/2 cups) (I used leftover whole wheat dinner rolls to make 4 cups)
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes (I used 2)
2/3 cup raisins
Additional ground cinnamon

Vanilla ice cream

preparation

Preheat oven to 350°F. Butter 11×7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.

Spoon pudding into bowls. Top with vanilla ice cream and serve.

Lavosh

Lavosh presented by The Inn at Thorn Hill
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2/3 cup water
1 each egg white
2 tablespoons butter (melted)

Toppings:

1 each egg
Sesame seeds to taste
Pepper to taste
Pepetias to taste
Parmesan cheese to taste

Preheat oven to 400 degrees.
In a large bowl stir together salt, flour, sugar. Add water, 1 egg white and melted butter. Mix well enough to make a stiff dough. Knead until dough is smooth, about 5 minutes. Divide dough into 10 balls on a slightly floured surface until paper-thin. Place on a greased baking sheet. Brush with egg and sprinkle topping on top. Bake in a preheated oven for about 10-12 minutes till browned

Soba Noodles with Broccoli and Chicken

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=630094
Use chicken broth in place of the sake for a nonalcoholic version. Toasted sesame seeds sprinkled over the finished dish make a flavorful garnish.

Yield
4 servings (serving size: 1 1/4 cups chicken mixture and 1/2 cup noodles)

Ingredients
6 ounces uncooked soba (buckwheat noodles)
1/4 cup sake (rice wine) or dry sherry
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 1/2 teaspoons dark sesame oil
3 cups quartered mushrooms
3 cups broccoli florets
1 cup (1-inch) red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced
Preparation
Cook noodles according to package directions; drain.

Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.

Nutritional Information
Calories: 357 (18% from fat)
Fat: 7g (sat 1.2g,mono 1.9g,poly 3.2g)
Protein: 30.1g
Carbohydrate: 43.2g
Fiber: 3.3g
Cholesterol: 49mg
Iron: 3.3mg
Sodium: 810mg
Calcium: 61mg

Giant Chocolate-Toffee Cookies

Bon Appétit | March 2000
Recommended by Robin, sent to her by her mom. Cookies are unbelievably amazing. SO good.

Terrific with cappuccino or ice-cold milk.
Makes about 18.

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
13/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Rotini with Salsa di Limone

Recipe courtesy Giada De Laurentiis
See this recipe on air Monday Apr. 23 at 1:30 PM ET/PT.
Show: Everyday Italian
Episode: Everyday Lunches

1 pound rotini pasta
1 1/4 pound Roma tomatoes, seeded and diced
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
1 cup crumbled ricotta salata cheese or feta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water.
Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.