28 novembre 2009
6
28
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/novembre
/2009
23:53
I love allrecipes.com, really. I've tried a few of the recipes there and they all turned out as expected, i.e. really good - that is if you picked the recipes with the most and highest ratings :-)
This is 'adapted' to make it less sweet and enough for two.
Ingredients
- 2 cups sweet potato, cubed
- 1/4 cup white sugar (scant)
- 1 egg, beaten
- 1/4 teaspoon salt (scant)
- 2 tablespoons butter, softened
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 1/4 cup brown sugar (scant)
- 1/6 cup all-purpose flour
- 1 1/2 tablespoons butter, softened
- 1/3 cup chopped pecans
Directions
- Preheat oven to 325 degrees F
- Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a buttered baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle a bit of salt on top. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven for 30 minutes, or until the topping is lightly brown.
- Serve hot/warm. ( I can't stop eating it .... :-) )
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4 mars 2009
3
04
/03
/mars
/2009
22:18
Lately I started with an ingredient (fruit, veggie etc) that I have on hand then surf the net to find an interesting recipe to try and I have been pleasantly rewarded with such discoveries as Tyler Florence roasted pears with blue cheese and this one. I again followed pretty closely to the recipe this time from Baking Bites dot com. The clafoutis were light, the baked tomatoes sweet, the melted swiss cheeze fondant, in summary a very nice dinner entree served with a salad of mixed greens and fuji apple with a champagne vinaigrette and ... caramelized walnuts (hi hi they are everywhere now that I know how easy they are to make and how much tastier to the store bought cousins :-))
INGREDIENTS:
makes 4 servings
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- scant 1/2 tsp salt
- 1/4 tsp black pepper
- 3 large eggs
- 1 cup milk (low fat is fine, I used rice milk)
- 4 tbsp brocolli chopped into tiny florettes ( or substitute with 2 tbsp fresh basil, roughly chopped to go with the orginal recipe)
- 1/3 cup cottage cheese/goat cheese/feta cheese (I used swiss cheese)
- approx. 18 cherry tomatoes
PREPARATION:
1- Preheat oven to 425F. Lightly grease a 10-inch tart pan ( I used 4 individual 2 1/2 inches baking dishes)
2- In a large mixing bowl, mix together flour, baking powder, salt and set aside.
3 - In another large mixing bowl (or the food processor, if you don’t want to work by hand) whisk the eggs and milk together, sift in the mixed flour and continuing whisking until mixture is very smooth.
4- Stir in brocolli or basil and cheese.
5- Wash and cut the cherry tomatoes in half and arrange them cut side dwon over the bottom of the tart dish and pour custard mixture over and around them. Sprinkle with some freshly grounded pepper. Garnish with a few whole basil leaves, if desired.
6- Bake for 15 minutes at 425F. Turn oven down to 350F and bake an additional 25-30 minutes, until clafoutis is lightly browned and a tester (sharp knife) inserted into the center comes out clean.
6- stand for 15 minutes before serving.
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26 février 2009
4
26
/02
/février
/2009
00:24
Another new dish for me, adapted again from an Allrecipe.com recipe that had quite a high rating. It's definitely a must repeat.
INGREDIENTS:
4 servings
- 2 Cups sliced yellow squash
- 1/4 Cup chopped leek (white part)
- 17-20 Ritz or Saltine crackers - crushed into crumbs
- 1/2 Cup shredded cheddar cheese
- 1 egg beaten
- 1/4+1/8 Cup milk
- 1/8 Cup butter melted
- 1/2 tsp salt
- ground pepper to taste
- 1 Tbsp butter
PREPARATION:
1. Preheat ovent - 400F
2. Melt 1 tbsp over butter in a skillet over Medium High heat for 5 minutes or so, Add chopped squash and a small amount of water. Cover and cook for 5 minutes until squash in tender. (I skipped this latter part, just 'stir fried the squash with the leek for a few minutes and found that maybe it'd be better to cook it longer in water)
3. Drain well, place in a large bowl.
4. In a medium bowl, mix together cracker crumbs and cheese, stir 3/4 of the mix into the squash.
5. Mix the egg, milk and add to the squash/cheese/cracker mix.
6. Stir in the 1/8 cup of melted butter. Season with salt and pepper. Transfer to a buttered baking dish. Sprinkle with the rest of of the crumb/cheese mix, dot with butter and bake for 25 minutes or so until top is brown.
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15 février 2009
7
15
/02
/février
/2009
19:20
I called it millefeuille but this dish is often referred to as Pommes Anna as well, and here is what WIKI says:
The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. (There is disagreement for which of three possibilities the dish was named - the actress Anna Damiens, known as Anna Judic, Anna Deslions or Anna Untel.) A special double baking dish made of copper called la cocotte à pommes Anna is still manufactured in France for the cooking of this dish. It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking. At the end of the cooking period, the dish is unmoulded and forms a cake 6 to 8 inches in diameter and about 2 inches high. Ingredients: 2-3 servings
- 2-3 Medium Potatoes (I used more organic Klamath pearl potatoes this time, but I like Yukon too)
- 3 Tbps butter
Preparation: - Peel and slice potatoes with a mandoline. I like the slices to be very thin and to have lots and lots of layer hence the 'millefeuille'
- Generously brush the bottom and side of a baking dish with some of the butter
- Aarrange the slices in the dish, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper.
- Cover the layered potato slices with a buttered round foil, and bake it in the middle of a preheated 425 degree oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.
- Alternately, cover the dish with plastic wrap, bake in microwave for 10' first then remove the plastic wrap and bake in the potato dish in the oven at 425 degree for another 20-25' more until the slices are tender and golden.
- Remove, cut and serve.
PS> I noted that they 'shrunk' quite a bit when cooked, not sure why :-)
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1 décembre 2008
1
01
/12
/décembre
/2008
20:32
Adapted from the much acclaimed Barefoot Contessa recipe which true to its words will have you look at brussels sprouts in a totally new way :) with these crunchy-salty-on-the-outside-creamy-on-the-inside-a-bit-like-french-fries sprouts :)
INGREDIENTS: 1-1/2 lbs Brussels sprouts
3 tablespoons extra virgin olive oil
3/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
PREPARATION:
1) Preheat the oven to 400F.
2) Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
3) Mix them in a bowl with the olive oil, salt, and pepper.Let it sit for a 15' or so.
4) Turn them out on a baking sheet and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more salt to taste and serve.
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1 décembre 2008
1
01
/12
/décembre
/2008
20:08
- INGREDIENTS:
- 4-5 small Japanese yams (satsuma imo)
- 4 Tbsp cream
- 1 Tbsp- unsalted butter melted
- 1 egg yolk for egg wash
- PREPARATION:
1. Preheat oven to 350F
2. Scrub and wash the potatoes then dry with paper towel. Bake potatoes for 35' or so (until you can pierce it easily with a fork and the house starts to smell oh... heavenly :))
3. Cut the potatoes in half lenghtwise and scrape the flesh out into a bowl.
4. Add creamand butter and mix and mash well
5. Scoop the mixture back into the potato shells, smooth out the surface and cover with a thin layer of egg wash
6. Put them back into the oven for 7-10' before serving, turn on the broiler for the last couple of minutes to get the 'brulee' look :) I over did it a bit in the pic above but ... everyone liked it that way skin and all, so there you have it :)
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14 novembre 2006
2
14
/11
/novembre
/2006
21:17
Story goes that the only liqueur he could find one evening in his bar was some Jack Daniels and Mr. Z improvised this scrumptious dish which has now become another of his signature dish! It goes wonderfully with the steak.
Ingredients:- 2 to 3 pounds of Bartlett pears (roughly 1 1/2 pear per person). Be sure to pick the ones that are really firm, since they will get soft when we cook them.
- 1-2 tsp cinnamon powder.
- 1-2 Tbsp brown sugar
- 1 stick of butter
- 2 shots of Jack Daniels Tennessee Bourbon (pic 4)
Preparation:1) Wash and core the Bartlett pears then cut in 6 (pic 1,2)
2) Melt the butter in a large pan over Medium High heat (pic 3)
3) Add the pears and toss well to coat them evenly with butter.
4) Sprinkle them with cinnamon (enough to cover their upper surface) (pic 5)
5) Sprinkle in the Jack Daniels (pic 4), then the brown sugar
6) Cook for about 10 minutes over medium heat, watch carefully so that to not burn the pears, then reduce heat to simmer for another 10 minutes. Don't overcook or the pears will be too soft.
7) Remove and serve hot.
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14 novembre 2006
2
14
/11
/novembre
/2006
20:20
Another side dish to Mr. Z's
Filet Mignon Poele au Zinfandel that could go with any entree really. It's fresh and tasty! Get fresh asparagus on the same day you want tocook them if you can :-)
Ingredients:- One bunch of fresh asparagus
- 1/2 clove of garlic chopped
- 1/4 tsp Maggi
- 1/2 tsp Olive Oil
Make 4 servings
Preparation:1) Wash and trim off white end of asparagus. (pic1)
2) Heat the oil in a skillet over medium heat. Addd the garlic (pic 2) then the asparagus into the skillet, coating with the oi (pic 3). Sprinkle them with the Maggi. Cook and stir until tender but firm (5' or so) (pic 4)
3) Remove and serve immediately
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14 novembre 2006
2
14
/11
/novembre
/2006
20:09
Mr. Z serves this as a side dish to the
filet mignon poele au Zinfandel as it was gorgeous especially along with the
asparagus au maggi and the
pears Jack Daniels!
Ingredients:- half pound of shiitake mushroom
- 1 tsp olive oil
- 1/3 Cup of Zinfandel
marinade from steak
Make 4 servings
Preparation:1) Wash, trim stems and slice the shiitake mushrooms in third (pic 1,2)
2) Heat the oil in a skillet over medium heat. Stir fry the mushroom coating with marinade (pic3)
reduce heat to medium low and cook until the Zinfandel sauce has been reduced to a nice coating. (pic 4,5,6)
3) Remove and serve hot.
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25 mars 2006
6
25
/03
/mars
/2006
18:07
Here is my token cabbage dish for St Paddy's day to go with the Wellie. :-) It's green and I like the touch of 'sweet-and-sour' from the raspberry balsamic vinegar.
Ingredients:Serves 4-6
- 3 Tsps olive oil
- 1 lb. small Brussels sprouts. Choose sprouts of roughly the same size for even cooking. Cooking time will vary depending on the size of the sprouts.
- Salt and freshly ground white pepper
- 3 Tsps raspberry balsamic vinegar
Preparation:
- Heat the oven to 400 degrees F.
- Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut the sprouts in half and 'shake' them in a sandwich bag with the olive oil and salt and pepper to well coat. (pic 1,2,3)
- Place them cut side up on a non-stick baking sheet. Place on middle rack and roast 15 to 20 minutes or until outer leaves are nicely browned and sprouts look 'tender' :). (pic 4)
- Remove and drizzle with balsamic vinegar (above pic). Serve immediately
A bit of trivia:
- It's Brussel-with-an-S as is the name of the capital of Belgium where they first 'sprouted' :)
- Overcook brussel sprouts in water and you'll regret it, the sulfur smell is quite obnoxious :P
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