Israeli couscous, aka pearl couscous, is such a wonderful side to any meal. I learned how to make this in culinary school and have been making it ever since. There are so many ingredients you can add to make it your own. I am going to give you my special way that has become a fast favorite for my family.
This dish is so easy, but the addition of asiago and parmesan cheese at the end, makes this couscous so unbelievably good. You may want to eat the whole pot yourself.
One thing to remember, whatever amount of couscous you use, you need double or use 1-1/2 the amount of liquid to couscous. In other words, 1 cup of couscous to 1 ¾ cups of liquid. I use chicken or vegetable stock instead of water. This adds extra richness to your couscous.
This is a starch, so I wouldn’t serve this with rice or potatoes. I would serve this INSTEAD of rice or potatoes. YUMMY!!!
Thursday, September 30, 2010
Tricia’s Israeli Couscous Recipe
Before we begin, I want you to know that you can chop up any vegetable and add to this dish. This is just what I use.
Red or Yellow Bell pepper—1/2 finely chopped
Onions—1/2 finely chopped
Celery—1/2 – 1 stalk finely chopped
Israeli couscous
Grated cheese (asiago/ parmesan)
Chicken or vegetable stock
1.Saute veggies in butter ( 2 Tbl.) until done ( about 5 minutes)
2. Add 1 cup of couscous and stir with the butter/ veggie mixture so that the couscous is well mixed.
3. Add 1 ¾ cup liquid—bring to a boil.
4. Reduce heat to a simmer and cover. Cook for approximately 20 minutes.
5. When done, add about 1/2 cup of grated cheese. ( I use asiago/ parmesan).
Red or Yellow Bell pepper—1/2 finely chopped
Onions—1/2 finely chopped
Celery—1/2 – 1 stalk finely chopped
Israeli couscous
Grated cheese (asiago/ parmesan)
Chicken or vegetable stock
1.Saute veggies in butter ( 2 Tbl.) until done ( about 5 minutes)
2. Add 1 cup of couscous and stir with the butter/ veggie mixture so that the couscous is well mixed.
3. Add 1 ¾ cup liquid—bring to a boil.
4. Reduce heat to a simmer and cover. Cook for approximately 20 minutes.
5. When done, add about 1/2 cup of grated cheese. ( I use asiago/ parmesan).
Wednesday, September 29, 2010
The Baked Brownie
Michael and I were in Charleston walking down East Bay Street, when we happened upon this new bakery named, Baked. From the minute we walked in, we were overwhelmed with how clean and beautiful everything was. From the sweets to the display cases to the kitchen (which we went in), was very well done and inviting. All the cakes, brownie, and cookies looked as if they were just “baked”. We found out that this bakery was started in Brooklyn. How they decided to open another in Charleston is unknown, but I sure was glad they did. Of course I had to buy their cookbook!!!! I couldn’t go home without one.
Of all the recipes to try, and they all looked mouth-watering, I picked their Baked Brownie. I read the recipe several times and thought this was an easy, yet intensely flavored brownie. I learned a few things from Pastry School, and this recipe was tempting me.
I know everyone has made delicious brownies, however, this particular recipe happens to be one of the best I’ve ever made. The depth of flavor was “heaven” for me. In their book, they give lots of hints to make the recipe stand out above others. This is my choice for brownies when I need to make them. (Not to say I won’t try any others, because I will).
This recipe comes from the cookbook: “Baked” and is on page 117. I know you will enjoy every bite of this scrumptious brownie.
Of all the recipes to try, and they all looked mouth-watering, I picked their Baked Brownie. I read the recipe several times and thought this was an easy, yet intensely flavored brownie. I learned a few things from Pastry School, and this recipe was tempting me.
I know everyone has made delicious brownies, however, this particular recipe happens to be one of the best I’ve ever made. The depth of flavor was “heaven” for me. In their book, they give lots of hints to make the recipe stand out above others. This is my choice for brownies when I need to make them. (Not to say I won’t try any others, because I will).
This recipe comes from the cookbook: “Baked” and is on page 117. I know you will enjoy every bite of this scrumptious brownie.
The Baked Brownie Recipe
1 ¼ cups all-purpose flour
1 tsp. salt
2 tbl. dark unsweetened cocoa powder
11 oz. dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1” pieces
1 tsp. instant espresso powder
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp. pure vanilla extract
1. Preheat the oven to 350°. Butter the sides and bottom of a 9 by 13-inch glass or light-colored metal baking pan.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn of the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, the remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs. To the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Add the vanilla and stir until combined. Do not over-beat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
7. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
**Use dark unsweetened cocoa powder. A pale, light-colored cocoa does not have enough depth.
**Make sure your eggs are at room temperature, and do not over-beat them into the batter.
**Check your brownies often as they bake. An even slightly over-baked brownie is not a Baked Brownie.
1 tsp. salt
2 tbl. dark unsweetened cocoa powder
11 oz. dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1” pieces
1 tsp. instant espresso powder
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp. pure vanilla extract
1. Preheat the oven to 350°. Butter the sides and bottom of a 9 by 13-inch glass or light-colored metal baking pan.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn of the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, the remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs. To the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Add the vanilla and stir until combined. Do not over-beat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
7. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
**Use dark unsweetened cocoa powder. A pale, light-colored cocoa does not have enough depth.
**Make sure your eggs are at room temperature, and do not over-beat them into the batter.
**Check your brownies often as they bake. An even slightly over-baked brownie is not a Baked Brownie.
Monday, September 27, 2010
South Indian-Style Vegetable Curry
I was at the airport last weekend on my way to Charleston and needed a new magazine to read. Naturally, I found cooking magazines that I love instead of the usual gossip ones. What attracted me to this magazine was the beautiful cake on the cover. So guess what I made for today? You’re wrong—however you did get a clue from the name of the blog today.
I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him.
We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch.
I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was) This was in the “Fine Cooking” magazine on page 33. It’s the October/November addition. It’s on the shelves now.
By the way, I will make the cake on the cover.
I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him.
We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch.
I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was) This was in the “Fine Cooking” magazine on page 33. It’s the October/November addition. It’s on the shelves now.
By the way, I will make the cake on the cover.
South Indian-Style Vegetable Curry Recipe
2 tbl. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
1 2” piece fresh ginger, peeled and finely grated (1 tbl.)
1 tbl.ground coriander
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ tsp. cayenne pepper
1 tbl. tomato paste
2 cups lower-salt chicken or vegetable broth
1 cup light coconut milk ( I used regular coconut milk)
1 3”cinnamon stick
fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1 ½ inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1” cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1 ½ cups)
2 large carrots, peeled and cut into ½” thick rounds (about 1 cup) I don’t peel my carrots.
1—15 ½ oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 tbl. fresh lime juice
1 tsp. finely grated lime zest
2 tbl. chopped fresh cilantro
In a 5-6 quart Dutch oven or other heavy-duty post, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, (3-4 min.)
Reduce the heat to medium and cook until the onion is richly browned (5-7 min.) more. Add the garlic and ginger; cook stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne pepper; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and ¼ tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. (I added a hand full of dried apricots in with the vegetables.) Bring to a boil. Then reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 more minutes. Season to taste with salt. Serve garnished with the cilantro.
1 large yellow onion, finely diced
4 medium cloves garlic, minced
1 2” piece fresh ginger, peeled and finely grated (1 tbl.)
1 tbl.ground coriander
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ tsp. cayenne pepper
1 tbl. tomato paste
2 cups lower-salt chicken or vegetable broth
1 cup light coconut milk ( I used regular coconut milk)
1 3”cinnamon stick
fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1 ½ inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1” cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1 ½ cups)
2 large carrots, peeled and cut into ½” thick rounds (about 1 cup) I don’t peel my carrots.
1—15 ½ oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 tbl. fresh lime juice
1 tsp. finely grated lime zest
2 tbl. chopped fresh cilantro
In a 5-6 quart Dutch oven or other heavy-duty post, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, (3-4 min.)
Reduce the heat to medium and cook until the onion is richly browned (5-7 min.) more. Add the garlic and ginger; cook stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne pepper; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and ¼ tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. (I added a hand full of dried apricots in with the vegetables.) Bring to a boil. Then reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 more minutes. Season to taste with salt. Serve garnished with the cilantro.
Thursday, September 23, 2010
Sorry, no recipes today and tomorrow
I am going to Charleston for a girl's weekend. I'll bring back great Charleston recipes. See you Monday. Have a great weekend.
Wednesday, September 22, 2010
Tuna Salad (Not your typical Tuna Salad)
I go for a walk several times a week with my good friend, Vida. So yesterday we were talking about my blog and she asked me if I was going to have any seafood recipes since I eat NO seafood. I answered her, “not too many”. After getting home from our walked, I looked for seafood recipes that I prepared for Michael. Now you have to understand that I am highly allergic to shellfish, but I just never liked fish. I do enjoy making my family and friends fish dishes (as long as I don’t have to eat it.)
I found this recipe after watching Ina Garten make it on the food channel. Michael loves tuna and this looked very interesting. It looked so appealing that I wish I liked tuna (but I don’t). I think since this involves fresh tuna, it should be a healthy dish.
Michael loved this dish, so I’m passing this on to you. Please let me know how you liked it if you decide to make it. If you don’t like it, blame Mickey.
I found this recipe after watching Ina Garten make it on the food channel. Michael loves tuna and this looked very interesting. It looked so appealing that I wish I liked tuna (but I don’t). I think since this involves fresh tuna, it should be a healthy dish.
Michael loved this dish, so I’m passing this on to you. Please let me know how you liked it if you decide to make it. If you don’t like it, blame Mickey.
Tuna Salad Recipe (Not your typical Tuna Salad)
2 pounds very fresh tuna steak, cut 1-inch thick
4 tbl. olive oil, plus extra for brushing
2 ½ tsp. kosher salt, plus extra for sprinkling
½ tsp. coarsely ground black pepper, plus extra for sprinkling
2 limes, zest grated
1 tsp. wasabi powder
6 tbl. freshly squeezed lime juice (3 limes)
2 tsp. soy sauce
10 dashes hot sauce (recommended: Tabasco)
1-2 ripe Hass avocados, medium diced
¼ cup minced scallions, white and green parts (2 scallions)
¼ cup red onion, small diced
• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
• Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
• Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onions and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
4 tbl. olive oil, plus extra for brushing
2 ½ tsp. kosher salt, plus extra for sprinkling
½ tsp. coarsely ground black pepper, plus extra for sprinkling
2 limes, zest grated
1 tsp. wasabi powder
6 tbl. freshly squeezed lime juice (3 limes)
2 tsp. soy sauce
10 dashes hot sauce (recommended: Tabasco)
1-2 ripe Hass avocados, medium diced
¼ cup minced scallions, white and green parts (2 scallions)
¼ cup red onion, small diced
• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
• Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
• Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onions and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
Tuesday, September 21, 2010
Marinated Cheese
Remember that I’m a “cheese-aholic”, so I love this dish. I also thought that many of you may be getting a little tired of all the sweets I have blogged about, so I am adding a very simple but yet delicious appetizer. I made this to take to a party and to my surprise, there wasn’t any left over to bring back home. (so sad for me)
What makes this recipe interesting besides the taste; it has an array of colors that make it very tempting to try. I have found that when food is presented attractively and looks eye-catching, people gravitate to that dish. This recipe
needs to be made in advance, so it may help many of you who are short on time. Prepare it the night before and cover it real good so you can “throw” it together the day of your event.
As simple as this dish is, it’s one that taste as good as it looks. Since the holidays are going to come up fast (it’s only September I know), this is one recipe that will go great at any party you’re attending.
This recipe is in an old “Southern Living our best Five-Star Recipes”. It’s on page 12.
What makes this recipe interesting besides the taste; it has an array of colors that make it very tempting to try. I have found that when food is presented attractively and looks eye-catching, people gravitate to that dish. This recipe
needs to be made in advance, so it may help many of you who are short on time. Prepare it the night before and cover it real good so you can “throw” it together the day of your event.
As simple as this dish is, it’s one that taste as good as it looks. Since the holidays are going to come up fast (it’s only September I know), this is one recipe that will go great at any party you’re attending.
This recipe is in an old “Southern Living our best Five-Star Recipes”. It’s on page 12.
Marinated Cheese Recipe
½ cup olive oil
½ cup white wine vinegar
3 tbl. chopped fresh parsley
3 tbl. minced green onions
1 tsp. sugar
¾ tsp. dried basil
½ tsp. salt
½ tsp. pepper
3 gloves garlic, minced
1 (2oz.) jar diced pimiento, drained
1 (8oz.) block sharp cheddar cheese, chilled
1 (8oz.) package cream cheese, chilled
Garnish: fresh parsley sprigs
1. Combine first 10 ingredients in a jar; cover tightly, shake vigorously. Set marinade aside.
2. Cut block of cheddar cheese in half lengthwise. Cut crosswise into ¼ inch thick slices; set aside. Repeat procedure with cream cheese. Stand cheese slices on edge in shallow dish, alternating types of cheese. Pour marinade over cheese. Cover and marinate in refrigerator at least 8 hours.
3. Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish, if desired. Serve with assorted crackers.
**If you’re short on time, forgo making the Marinade. You can use an 8-oz. bottle of zesty Italian dressing instead. You just won’t have the color of the pimiento. If you garnish this with parsley, it will “spruce” it up.
½ cup white wine vinegar
3 tbl. chopped fresh parsley
3 tbl. minced green onions
1 tsp. sugar
¾ tsp. dried basil
½ tsp. salt
½ tsp. pepper
3 gloves garlic, minced
1 (2oz.) jar diced pimiento, drained
1 (8oz.) block sharp cheddar cheese, chilled
1 (8oz.) package cream cheese, chilled
Garnish: fresh parsley sprigs
1. Combine first 10 ingredients in a jar; cover tightly, shake vigorously. Set marinade aside.
2. Cut block of cheddar cheese in half lengthwise. Cut crosswise into ¼ inch thick slices; set aside. Repeat procedure with cream cheese. Stand cheese slices on edge in shallow dish, alternating types of cheese. Pour marinade over cheese. Cover and marinate in refrigerator at least 8 hours.
3. Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish, if desired. Serve with assorted crackers.
**If you’re short on time, forgo making the Marinade. You can use an 8-oz. bottle of zesty Italian dressing instead. You just won’t have the color of the pimiento. If you garnish this with parsley, it will “spruce” it up.
Monday, September 20, 2010
"What’s for Dessert"? Tricia’s “made-up” Chocolate Cake
Last week I was sitting at the computer after dinner when Michael (my husband) asked me, “what’s for dessert”? My freezer is usually filled with something sweet, but this time I didn’t have anything. Looking puzzled he replied, “ but you always have something in the freezer”.
So I went down to the freezer and remembered that back in May, I made a chocolate cake that was still in individual layers and not yet iced. I had made it for a friend who then didn’t need it anymore. I had wrapped it up so many times to make it “freezer ready” thinking that I would finish it one day. I had forgotten about this cake and thought I had thrown it out months ago. So I took one layer upstairs to our apt. just to see if was edible.
Much to our surprise, it was just as moist and delicious as the day I made it. This cake lasted 4 months in the freezer. I couldn’t believe it. It just goes to show you that if you make a moist cake and wrap it properly, you can make cake months in advance and it will taste just as incredible and fresh as the day you made it.
I made this recipe up when I needed a quick chocolate cake and didn’t want to look for a recipe in a book. I already had all the ingredients as well. So Michael wanted me to share this recipe with you. I didn’t ice this cake, but here are a couple of suggestions for a good icing. You can make a buttercream icing and flavor it with just about anything, i.e.: vanilla, almond, espresso, etc. Or you can use the chocolate icing I have on my blog in August. Here’s another suggestion: ganache. Ganache is chocolate and heavy cream. I will give you the recipe today as well. It’s really, really good!!!
As far as wrapping it for the freezer, here’s what I do: I Saran Wrap about 4 times, then I use aluminum foil to cover it completely. Lastly, I wrap it with Saran wrap again completely. It needs to be free from air as possible.
Hope you will make this and let me know how you like it.
So I went down to the freezer and remembered that back in May, I made a chocolate cake that was still in individual layers and not yet iced. I had made it for a friend who then didn’t need it anymore. I had wrapped it up so many times to make it “freezer ready” thinking that I would finish it one day. I had forgotten about this cake and thought I had thrown it out months ago. So I took one layer upstairs to our apt. just to see if was edible.
Much to our surprise, it was just as moist and delicious as the day I made it. This cake lasted 4 months in the freezer. I couldn’t believe it. It just goes to show you that if you make a moist cake and wrap it properly, you can make cake months in advance and it will taste just as incredible and fresh as the day you made it.
I made this recipe up when I needed a quick chocolate cake and didn’t want to look for a recipe in a book. I already had all the ingredients as well. So Michael wanted me to share this recipe with you. I didn’t ice this cake, but here are a couple of suggestions for a good icing. You can make a buttercream icing and flavor it with just about anything, i.e.: vanilla, almond, espresso, etc. Or you can use the chocolate icing I have on my blog in August. Here’s another suggestion: ganache. Ganache is chocolate and heavy cream. I will give you the recipe today as well. It’s really, really good!!!
As far as wrapping it for the freezer, here’s what I do: I Saran Wrap about 4 times, then I use aluminum foil to cover it completely. Lastly, I wrap it with Saran wrap again completely. It needs to be free from air as possible.
Hope you will make this and let me know how you like it.
Ganache Recipe
2 cups (12 oz.) semisweet chocolate morsels
1/3 cup whipping cream
¼ cup butter, cut into pieces
Heat the whipping cream just until it starts to boil.
Pour the hot cream in to chocolate morsels— cover bowl with Saran wrap and let this sit for a couple of minutes.
Uncover the chocolate and stir until smooth then add butter.
1/3 cup whipping cream
¼ cup butter, cut into pieces
Heat the whipping cream just until it starts to boil.
Pour the hot cream in to chocolate morsels— cover bowl with Saran wrap and let this sit for a couple of minutes.
Uncover the chocolate and stir until smooth then add butter.
TRICIA'S CHOCOLATE CAKE RECIPE
START WITH 1 BOX OF DUNCAN HINES DEVIL'S FOOD CAKE MIX--FOLLOW THE INGREDIENTS ON THE BACK OF THE CAKE BOX---IN ADDITION, ADD THE FOLLOWING INGREDIENTS:
Sugar 1 cup
Flour 1 cup
Sour Cream 1 cup
salt 1/2 tsp.
flavoring 1 tsp.
egg or white 1
Sugar 1 cup
Flour 1 cup
Sour Cream 1 cup
salt 1/2 tsp.
flavoring 1 tsp.
egg or white 1
Friday, September 17, 2010
Roast Beef Tenderloin with Mushroom Ragout
Please do not let the length of this recipe scare you. This is really a very easy dinner to make. Just read the recipe a couple of times to understand it. Also, make sure you have the best beef tenderloin you can buy. I like to buy mine from Whole Foods, which I think is the best. I tried a different (I won’t mention the name) grocery store, which was not very good at all. You will pay more at Whole Foods, but it is very much worth it. As the saying goes, “you pay for what you get.” And this certainly the case here.
I made mine with Madeira, which made it unbelievably scrumptious. This is such a superb recipe that it will “knock your socks off.” I’ve made this twice and each time I couldn’t believe how easy and delicious it was.
If you’re a meat lover and want to impress your guests, this is the recipe for you. You will not have leftovers. But if you do, imagine the roast beef sandwich you will enjoy the next day. There’s no more to write except to tell you that indulge yourself this recipe. The Madeira wine really makes it exceptional. When I first made this, I wasn’t expecting it to be as amazing as it was. But this is one of my favorite meat recipes.
I got this recipe online.
I made mine with Madeira, which made it unbelievably scrumptious. This is such a superb recipe that it will “knock your socks off.” I’ve made this twice and each time I couldn’t believe how easy and delicious it was.
If you’re a meat lover and want to impress your guests, this is the recipe for you. You will not have leftovers. But if you do, imagine the roast beef sandwich you will enjoy the next day. There’s no more to write except to tell you that indulge yourself this recipe. The Madeira wine really makes it exceptional. When I first made this, I wasn’t expecting it to be as amazing as it was. But this is one of my favorite meat recipes.
I got this recipe online.
Roast Beef Tenderloin with Mushroom Ragout Recipe
2 pounds center-cut beef tenderloin roast
Kosher salt
Freshly ground black pepper
2 tbl. vegetable oil
1 tbl. butter
Optional: Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbes d’Provence
Mushroom Ragout, recipe follows
Preheat the oven to 400°.
Heat a large oven-proof skillet over medium-high. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
Slice crosswise, arrange on a platter, and serve with the mushroom ragout.
MUSHROOM RAGOUT:
1 pound mixed mushrooms, such as shiitake, cremini, or white button
2 - 4 tbl. unsalted butter
1 medium shallot or ½ small onion, chopped
½ tsp. kosher salt
Freshly ground black pepper
3 sprigs fresh thyme, leaves stripped
½ cup Madeira, vermouth, or white wine
1/3 cup heavy cream
Kosher salt
Freshly ground black pepper
2 tbl. vegetable oil
1 tbl. butter
Optional: Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbes d’Provence
Mushroom Ragout, recipe follows
Preheat the oven to 400°.
Heat a large oven-proof skillet over medium-high. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
Slice crosswise, arrange on a platter, and serve with the mushroom ragout.
MUSHROOM RAGOUT:
1 pound mixed mushrooms, such as shiitake, cremini, or white button
2 - 4 tbl. unsalted butter
1 medium shallot or ½ small onion, chopped
½ tsp. kosher salt
Freshly ground black pepper
3 sprigs fresh thyme, leaves stripped
½ cup Madeira, vermouth, or white wine
1/3 cup heavy cream
Thursday, September 16, 2010
Baked Blintz
This is a recipe that I have had for at least 30 years and have made many times especially at this at this time of year. This time of year we, as Jews, celebrate our New Year and Year of Atonement (Yom Kippur). This is a wonderful dish to eat at the end of Yom Kippur after we have fasted all day.
You don’t have to be Jewish to love and enjoy this delicious dish. This is a wonderful recipe if you are having a brunch or need to take a dish to a brunch. This is so perfect if you want something different that’s rich and scrumptious. When this is in the oven, your house will permeate with the most incredible aroma. This is sure to win the hearts of every one who devours this blintz.
My family always looks forward to this Baked Blintz. This is definitely a winner and very easy to bake. The reason I’m putting this in my blog today, is that I will be making this recipe tomorrow in preparing for Yom Kippur which is Saturday. Perhaps someone who is celebrating with me needs something different to prepare and bring to a “break fast”. I hope you will try this.
I do not know where I got this recipe, but it has been in my files since I was twenty something. And that’s a long, long time ago.
You don’t have to be Jewish to love and enjoy this delicious dish. This is a wonderful recipe if you are having a brunch or need to take a dish to a brunch. This is so perfect if you want something different that’s rich and scrumptious. When this is in the oven, your house will permeate with the most incredible aroma. This is sure to win the hearts of every one who devours this blintz.
My family always looks forward to this Baked Blintz. This is definitely a winner and very easy to bake. The reason I’m putting this in my blog today, is that I will be making this recipe tomorrow in preparing for Yom Kippur which is Saturday. Perhaps someone who is celebrating with me needs something different to prepare and bring to a “break fast”. I hope you will try this.
I do not know where I got this recipe, but it has been in my files since I was twenty something. And that’s a long, long time ago.
Baked Blintz Recipe
DOUGH
¾ pound soft butter
¾ cup sugar
3 eggs
1 ½ cup self rising flour
pinch salt
1/3 cup milk
vanilla
FILLING
2 lbs. Farmers Cheese
juice of 1 lemon
½ cup sugar
2 eggs
salt
Melt butter—add other dough ingredients. Divide in half.
Put ½ in bottom of casserole dish
Mix filling ingredients in separate bowl. Add filling to casserole dish.
Use the other ½ of dough for the top.
Bake 1½-2 hours at 300°. You can test to see if this is done by using a toothpick. If the toothpick comes out clean when placing it in the center of the blintz, then the blintz is done.
This is freezable (that is, if you have any left)
Most important: ENJOY
¾ pound soft butter
¾ cup sugar
3 eggs
1 ½ cup self rising flour
pinch salt
1/3 cup milk
vanilla
FILLING
2 lbs. Farmers Cheese
juice of 1 lemon
½ cup sugar
2 eggs
salt
Melt butter—add other dough ingredients. Divide in half.
Put ½ in bottom of casserole dish
Mix filling ingredients in separate bowl. Add filling to casserole dish.
Use the other ½ of dough for the top.
Bake 1½-2 hours at 300°. You can test to see if this is done by using a toothpick. If the toothpick comes out clean when placing it in the center of the blintz, then the blintz is done.
This is freezable (that is, if you have any left)
Most important: ENJOY
Wednesday, September 15, 2010
Double-Chocolate Mousse Cake
This is going to be short, sweet, and simple and to the point. Here goes.
If you are a “chocoholic”, this is the cake for you. And I really, really mean this is for you. It is so rich and luscious; it will leave you with wanting more. You will be glad you read this blog if you make this because everyone will love you.
This is a very easy recipe to make and it will make your friends wonder what culinary school you attended. If you decorate and garnish it with candied flowers and whipped cream, it will present spectacularly. This cake will look so elegant not to mention tasting delicious.
If any one of my friends wants a real, over the edge, chocolate dessert, this is the one I make. I actually call this a flourless cake, but the recipe doesn’t say this.
This recipe comes from one of my all time favorites: “The Good Housekeeping Illustrated Book of Desserts”. Its on page 84.
If you are a “chocoholic”, this is the cake for you. And I really, really mean this is for you. It is so rich and luscious; it will leave you with wanting more. You will be glad you read this blog if you make this because everyone will love you.
This is a very easy recipe to make and it will make your friends wonder what culinary school you attended. If you decorate and garnish it with candied flowers and whipped cream, it will present spectacularly. This cake will look so elegant not to mention tasting delicious.
If any one of my friends wants a real, over the edge, chocolate dessert, this is the one I make. I actually call this a flourless cake, but the recipe doesn’t say this.
This recipe comes from one of my all time favorites: “The Good Housekeeping Illustrated Book of Desserts”. Its on page 84.
Double-Chocolate Mousse Cake Recipe
Two 8-oz. packages semisweet chocolate (16–1oz. squares)
2 cups butter (4 sticks)
1 cup sugar
1 cup half-and-half or light cream
1 Tbl. vanilla extract
½ tsp. salt
8 large eggs
Chocolate Glaze (see recipe below)
1 cup heavy or whipping cream
Candied violet for garnish
1. Preheat oven to 350°. Grease 10” springform pan.
2. In heavy 3-qt. saucepan over low heat, heat semisweet chocolate butter, sugar, half-and-half, vanilla extract, and salt, stirring frequently, until chocolate melts and mixture is smooth.
3. In large bowl, with wire whisk or fork, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended.
4. Pour batter into springform pan so that it spreads evenly.
5. Bake 45 minutes or until toothpick inserted in cake 2 inches from edge comes out clean. Cool cake completely in pan on wire rack.
6. When cake is cool, carefully remove side of pan; wrap cake, still on pan bottom, in plastic wrap and refrigerate until well chilled, at least 6 hours.
7. Prepare Chocolate Glaze.
8. Unwrap cake; remove from pan bottom. Line cane plate with waxed-paper strips. Place cake on plate and spread with warm glaze. Discard waxed paper.
9. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Spoon whipped cream into decorating bag with medium star tube and pipe cream around top edge of cake. Refrigerate cake if not serving right away.
**If you have candied violet (they probably have them at Michael’s or Hobby Lobby), add them to sporadically to the top of whipped cream.
Chocolate Glaze:
In heavy 2 qt. saucepan over low heat, heat 6 oz. of semisweet chocolate pieces (1 cup) and 2 tbl. butter, stirring frequently, until melted and smooth. Remove pan from heat; beat in 3 tbl. milk and 2 tbl. light corn syrup.
2 cups butter (4 sticks)
1 cup sugar
1 cup half-and-half or light cream
1 Tbl. vanilla extract
½ tsp. salt
8 large eggs
Chocolate Glaze (see recipe below)
1 cup heavy or whipping cream
Candied violet for garnish
1. Preheat oven to 350°. Grease 10” springform pan.
2. In heavy 3-qt. saucepan over low heat, heat semisweet chocolate butter, sugar, half-and-half, vanilla extract, and salt, stirring frequently, until chocolate melts and mixture is smooth.
3. In large bowl, with wire whisk or fork, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended.
4. Pour batter into springform pan so that it spreads evenly.
5. Bake 45 minutes or until toothpick inserted in cake 2 inches from edge comes out clean. Cool cake completely in pan on wire rack.
6. When cake is cool, carefully remove side of pan; wrap cake, still on pan bottom, in plastic wrap and refrigerate until well chilled, at least 6 hours.
7. Prepare Chocolate Glaze.
8. Unwrap cake; remove from pan bottom. Line cane plate with waxed-paper strips. Place cake on plate and spread with warm glaze. Discard waxed paper.
9. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Spoon whipped cream into decorating bag with medium star tube and pipe cream around top edge of cake. Refrigerate cake if not serving right away.
**If you have candied violet (they probably have them at Michael’s or Hobby Lobby), add them to sporadically to the top of whipped cream.
Chocolate Glaze:
In heavy 2 qt. saucepan over low heat, heat 6 oz. of semisweet chocolate pieces (1 cup) and 2 tbl. butter, stirring frequently, until melted and smooth. Remove pan from heat; beat in 3 tbl. milk and 2 tbl. light corn syrup.
Tuesday, September 14, 2010
Pastry Cream
I chose pastry cream as the recipe for today for so many reasons. First being, I’m making it today for a tart I’m baking. Secondly, it is so widely used for many, many pastries and I thought it would be great to add to my blog and to your repertoire.
This recipe I used in culinary school. You can find most dessert cookbooks with their own recipe for pastry cream. Basically, the outcome will be the same. I thought this is a quick and easy one let alone delicious. This was on our finals and we filled éclairs with this recipe.
Pastry cream by itself is vanilla pudding. I can’t get enough of this when I make it. You will find yourself licking the bowl and spoon. There are so many ways you can use pastry cream.
So here are a few suggestions. In gourmet grocery stores, they have tartlets shells already made. You can buy the shells and fill them with pastry cream and top off with fresh fruit. You can fill a whole pie with pastry cream and top with fruit. Make sure the piecrust is cooked before you fill, however. If you want to make éclairs, you fill with pastry cream. I will give you a recipe for making éclair shells later. Make homemade banana pudding with this pastry cream. YUM!!! The list goes on.
I love pastry cream by itself. It is so rich and luscious. This recipe will only last for a couple of days in your refrigerator. So it’s best to make it the day before or the day of using. If you have trouble, write me. I will talk you through it. It’s so worth making. Your friends will think you are a gourmet pastry chef.
This recipe I used in culinary school. You can find most dessert cookbooks with their own recipe for pastry cream. Basically, the outcome will be the same. I thought this is a quick and easy one let alone delicious. This was on our finals and we filled éclairs with this recipe.
Pastry cream by itself is vanilla pudding. I can’t get enough of this when I make it. You will find yourself licking the bowl and spoon. There are so many ways you can use pastry cream.
So here are a few suggestions. In gourmet grocery stores, they have tartlets shells already made. You can buy the shells and fill them with pastry cream and top off with fresh fruit. You can fill a whole pie with pastry cream and top with fruit. Make sure the piecrust is cooked before you fill, however. If you want to make éclairs, you fill with pastry cream. I will give you a recipe for making éclair shells later. Make homemade banana pudding with this pastry cream. YUM!!! The list goes on.
I love pastry cream by itself. It is so rich and luscious. This recipe will only last for a couple of days in your refrigerator. So it’s best to make it the day before or the day of using. If you have trouble, write me. I will talk you through it. It’s so worth making. Your friends will think you are a gourmet pastry chef.
Pastry Cream Recipe
3 cups milk
3 oz. sugar
3 egg yolks
2 eggs
3 oz. sugar
1 ¾ oz. cornstarch
1 ½ oz. butter
1 ½ tsp. vanilla extract
1. In a heavy saucepan, bring the milk and the first quantity of sugar just to a boil.
2. Meanwhile, in a stainless steel bowl, whip the egg yolks, whole eggs and sugar until smooth. Sift the cornstarch and continue whipping until perfectly smooth.
3. *Temper the egg mixture with the hot milk.
4. Return the mixture to the heat and bring to a boil, stirring constantly. Add butter and vanilla, stirring until blended in.
5. Transfer to a clean bowl and cover with Saran Wrap. Make sure the Saran Wrap touches the top of the pastry cream. This prevents forming a “skin on top”.
6. Either put in refrigerator or on an *ice bath.
7. Whip until smooth before using to fill pastries.
*Tempering means-heating gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle.
*Ice Bath mean—having a large bowl full of ice and placing the bowl with the pastry cream on top, thus cooling the pastry cream properly fast.
3 oz. sugar
3 egg yolks
2 eggs
3 oz. sugar
1 ¾ oz. cornstarch
1 ½ oz. butter
1 ½ tsp. vanilla extract
1. In a heavy saucepan, bring the milk and the first quantity of sugar just to a boil.
2. Meanwhile, in a stainless steel bowl, whip the egg yolks, whole eggs and sugar until smooth. Sift the cornstarch and continue whipping until perfectly smooth.
3. *Temper the egg mixture with the hot milk.
4. Return the mixture to the heat and bring to a boil, stirring constantly. Add butter and vanilla, stirring until blended in.
5. Transfer to a clean bowl and cover with Saran Wrap. Make sure the Saran Wrap touches the top of the pastry cream. This prevents forming a “skin on top”.
6. Either put in refrigerator or on an *ice bath.
7. Whip until smooth before using to fill pastries.
*Tempering means-heating gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle.
*Ice Bath mean—having a large bowl full of ice and placing the bowl with the pastry cream on top, thus cooling the pastry cream properly fast.
Monday, September 13, 2010
Hummingbird Cake
I’m dedicating this recipe to my Aunt Frances Ginsberg from Bishopville, S.C. She is by far one of the “coolest” aunt’s ever and this is her favorite cake. I was really introduced to this cake a couple of year ago when I was meeting Aunt Frances in Sumter, S.C. I wanted to bring her something special and she said that she loved Hummingbird Cake. Michael and I were in Charleston for a visit so I couldn’t bake her one. I found a delicious bakery in Mt. Pleasant that sold these cakes, so I ordered one for her.
Little did I know, this would become one of Michael’s favorite cakes as well. When I bought this sweet cookbook, it had the recipe for this cake and I wasted no time baking one. This is a wonderfully rich and beautiful cake. Bananas and pineapple moisten the layers and the cream cheese icing is so rich and scrumptious.
Believe it or not, this is a fast recipe to make. So give it a try, I can promise you won’t be sorry. This is considered a real “southern cake” so I guess I’ve made a southerner out of my “Yankee” husband. (I haven’t quite converted him over to grits yet. But I’m still trying.)
This recipe comes from one of my favorite cookbooks entitled: “ Southern Cakes”. This recipe is on page 106. I will be making a posting more cakes and desserts from this book. This book is a gem.
Little did I know, this would become one of Michael’s favorite cakes as well. When I bought this sweet cookbook, it had the recipe for this cake and I wasted no time baking one. This is a wonderfully rich and beautiful cake. Bananas and pineapple moisten the layers and the cream cheese icing is so rich and scrumptious.
Believe it or not, this is a fast recipe to make. So give it a try, I can promise you won’t be sorry. This is considered a real “southern cake” so I guess I’ve made a southerner out of my “Yankee” husband. (I haven’t quite converted him over to grits yet. But I’m still trying.)
This recipe comes from one of my favorite cookbooks entitled: “ Southern Cakes”. This recipe is on page 106. I will be making a posting more cakes and desserts from this book. This book is a gem.
Hummingbird Cake Recipe
Cake:
3 cups all-purpose flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
3 eggs, slightly beaten
¾ cup vegetable oil
1 ½ tsp. vanilla extract
One 8-oz. can crushed pineapple ( do not drain)
2 cups mashed ripe bananas
1 cup finely chopped pecans
Pecan-Cream Cheese Frosting
One 8-oz. package cream cheese, softened
¼ cup (1/2 stick) butter, softened
One 16-oz. box confectioners’ sugar
1 tsp. vanilla extract
½ cup finely chopped pecans
To make the cake, heat the oven to 350°F. Grease and flour three 8-inch or two 9-inch round cake pans and set aside. Combine the flour, sugar, cinnamon, baking soda, and salt in a large bowl, and use a fork to mix well.
With a Large wooden spoon, mix in the beaten eggs, oil, vanilla, pineapple, bananas, and pecans. Mix well, stirring gently just enough to blend everything into a good, thick, nubby batter.
Divide the batter evenly among the cake pans and bake at 350° for 20-25 minutes, until the cakes are nicely browned and pulling away from the sides of the pans.
Cool the cakes in the pans on wire racks for about 15 minutes. Then gently turn out the cakes onto wire racks or plates. Turn the layers top side up and let them cool completely.
To make the frosting, in a medium bowl, combine the cream cheese and butter and beat with a mixer at low speed to mix well. Add the confectioners’ sugar and vanilla and beat until the frosting is fluffy and smooth. Scrape the bowl once or twice. Add the pecans, and stir well.
To complete the cake, place one layer, top side down, on a cake stand or serving plate, and spread frosting on the top. Place the second layer, top side up on the first. Frost the sides and then the top. Refrigerate the cake for 30 minutes to help the icing set.
3 cups all-purpose flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
3 eggs, slightly beaten
¾ cup vegetable oil
1 ½ tsp. vanilla extract
One 8-oz. can crushed pineapple ( do not drain)
2 cups mashed ripe bananas
1 cup finely chopped pecans
Pecan-Cream Cheese Frosting
One 8-oz. package cream cheese, softened
¼ cup (1/2 stick) butter, softened
One 16-oz. box confectioners’ sugar
1 tsp. vanilla extract
½ cup finely chopped pecans
To make the cake, heat the oven to 350°F. Grease and flour three 8-inch or two 9-inch round cake pans and set aside. Combine the flour, sugar, cinnamon, baking soda, and salt in a large bowl, and use a fork to mix well.
With a Large wooden spoon, mix in the beaten eggs, oil, vanilla, pineapple, bananas, and pecans. Mix well, stirring gently just enough to blend everything into a good, thick, nubby batter.
Divide the batter evenly among the cake pans and bake at 350° for 20-25 minutes, until the cakes are nicely browned and pulling away from the sides of the pans.
Cool the cakes in the pans on wire racks for about 15 minutes. Then gently turn out the cakes onto wire racks or plates. Turn the layers top side up and let them cool completely.
To make the frosting, in a medium bowl, combine the cream cheese and butter and beat with a mixer at low speed to mix well. Add the confectioners’ sugar and vanilla and beat until the frosting is fluffy and smooth. Scrape the bowl once or twice. Add the pecans, and stir well.
To complete the cake, place one layer, top side down, on a cake stand or serving plate, and spread frosting on the top. Place the second layer, top side up on the first. Frost the sides and then the top. Refrigerate the cake for 30 minutes to help the icing set.
Friday, September 10, 2010
Sweet and Sour Tofu with Vegetables
I was looking for a good tofu recipe yesterday for my daughter, Alison. I love tofu myself and usually make up a recipe. I always find myself making the same old dish. So I went online to search for something different. I know Alison loves Chinese Restaurants and I came across this very easy dish. Hopefully this will work for any of you who like “Sweet and Sour.”
What’s so nice about this recipe is, you can use this with chicken, beef or pork. If you’ve ever wondered how the Chinese make their S&S, here’s a recipe for you. You can substitute any vegetable, add extra vegetable and really play around with this dish. The only thing you don’t want to play around with is the amount of cornstarch. The cornstarch is a thickener. But don’t fret, if your dish becomes too thick and sticky, add more vegetable broth. It’s almost “dummie” proof. Please don’t take that personally.
Next time I make this, I might decrease the amount of white wine vinegar. It was a bit too “vinegary” for me. Is that even a word? But I hope you get the idea.
This came from the website: About.com: Vegetarian Food
What’s so nice about this recipe is, you can use this with chicken, beef or pork. If you’ve ever wondered how the Chinese make their S&S, here’s a recipe for you. You can substitute any vegetable, add extra vegetable and really play around with this dish. The only thing you don’t want to play around with is the amount of cornstarch. The cornstarch is a thickener. But don’t fret, if your dish becomes too thick and sticky, add more vegetable broth. It’s almost “dummie” proof. Please don’t take that personally.
Next time I make this, I might decrease the amount of white wine vinegar. It was a bit too “vinegary” for me. Is that even a word? But I hope you get the idea.
This came from the website: About.com: Vegetarian Food
Sweet and Sour Tofu with Vegetables Recipe
1 tbl. cornstarch
¾ cup vegetable broth
3 tbl. white wine vinegar
3 tbl. sugar
1 tbl. ketchup
2 tbl. soy sauce
½ tsp. ground ginger
¼ tsp. cayenne pepper
2 tbl. vegetable oil
2 cloves garlic, minced
1 onion, diced
2 carrots, sliced
1 green bell pepper, diced
½ cup sliced mushrooms
1 14oz. package of firm or extra firm tofu, drained and cut into 1 inch cubes
In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.
In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.
Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice.
If you want to get a head start with this recipe, place the 2nd through 7th ingredient in a bowl the night before. Add the cornstarch when you start to prepare the meal.
¾ cup vegetable broth
3 tbl. white wine vinegar
3 tbl. sugar
1 tbl. ketchup
2 tbl. soy sauce
½ tsp. ground ginger
¼ tsp. cayenne pepper
2 tbl. vegetable oil
2 cloves garlic, minced
1 onion, diced
2 carrots, sliced
1 green bell pepper, diced
½ cup sliced mushrooms
1 14oz. package of firm or extra firm tofu, drained and cut into 1 inch cubes
In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.
In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.
Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice.
If you want to get a head start with this recipe, place the 2nd through 7th ingredient in a bowl the night before. Add the cornstarch when you start to prepare the meal.
Wednesday, September 8, 2010
Sparkling Rosemary-Peach Cocktails
I just wanted to add something different today. So, with the help from Erica, I picked this one. Since I love Champagne, I thought this drink sounded so refreshing and inviting. This cocktail has a woodsy-rosemary flavor that one would have to like to enjoy.
This is certainly an easy recipe to make. It does take time in the fact that all the ingredients have to be chilled. We used a Prosecco. I’m not sure this was the best sparkling wine for this recipe. I think I would use good Champagne next time. I bought by accident, white peaches that I won’t use the next time. White peaches have a floral taste that competes with the rosemary. So all in all, I liked this recipe, but I need to make changes when I make it again (which I will do).
So remember, if this recipe sounds good to you, use yellow peaches and good Champagne. Let me know how you like it.
Also, simple syrup will stay in your refrigerator for weeks at a time it you want to make this in advance.
This recipe came from Cooking Light Magazine, June 2010. This is on page145.
This is certainly an easy recipe to make. It does take time in the fact that all the ingredients have to be chilled. We used a Prosecco. I’m not sure this was the best sparkling wine for this recipe. I think I would use good Champagne next time. I bought by accident, white peaches that I won’t use the next time. White peaches have a floral taste that competes with the rosemary. So all in all, I liked this recipe, but I need to make changes when I make it again (which I will do).
So remember, if this recipe sounds good to you, use yellow peaches and good Champagne. Let me know how you like it.
Also, simple syrup will stay in your refrigerator for weeks at a time it you want to make this in advance.
This recipe came from Cooking Light Magazine, June 2010. This is on page145.
Sparkling Rosemary-Peach Cocktails Recipe
¾ cup water
½ cup sugar
1 (3”) rosemary sprig
2 ripe peeled peaches, cut into 1-inch pieces
1 (750ml) bottle of Champagne or sparkling wine, chilled
1. Combine first 3 ingredients in a small saucepan; bring to boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour.
2. Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup Champagne.
3. Yield: 8 servings.
Sparkling Rosemary-Peach Cocktails Blog
I just wanted to add something different today. So, with the help from Erica, I picked this one. Since I love Champagne, I thought this drink sounded so refreshing and inviting. This cocktail has a woodsy-rosemary flavor that one would have to like to enjoy.
This is certainly an easy recipe to make. It does take time in the fact that all the ingredients have to be chilled. We used a Prosecco. I’m not sure this was the best sparkling wine for this recipe. I think I would use good Champagne next time. I bought by accident, white peaches that I won’t use the next time. White peaches have a floral taste that competes with the rosemary. So all in all, I liked this recipe, but I need to make changes when I make it again (which I will do).
So remember, if this recipe sounds good to you, use yellow peaches and good Champagne. Let me know how you like it.
Also, simple syrup will stay in your refrigerator for weeks at a time it you want to make this in advance.
This recipe came from Cooking Light Magazine, June 2010. This is on page145.
½ cup sugar
1 (3”) rosemary sprig
2 ripe peeled peaches, cut into 1-inch pieces
1 (750ml) bottle of Champagne or sparkling wine, chilled
1. Combine first 3 ingredients in a small saucepan; bring to boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour.
2. Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup Champagne.
3. Yield: 8 servings.
Sparkling Rosemary-Peach Cocktails Blog
I just wanted to add something different today. So, with the help from Erica, I picked this one. Since I love Champagne, I thought this drink sounded so refreshing and inviting. This cocktail has a woodsy-rosemary flavor that one would have to like to enjoy.
This is certainly an easy recipe to make. It does take time in the fact that all the ingredients have to be chilled. We used a Prosecco. I’m not sure this was the best sparkling wine for this recipe. I think I would use good Champagne next time. I bought by accident, white peaches that I won’t use the next time. White peaches have a floral taste that competes with the rosemary. So all in all, I liked this recipe, but I need to make changes when I make it again (which I will do).
So remember, if this recipe sounds good to you, use yellow peaches and good Champagne. Let me know how you like it.
Also, simple syrup will stay in your refrigerator for weeks at a time it you want to make this in advance.
This recipe came from Cooking Light Magazine, June 2010. This is on page145.
Tuesday, September 7, 2010
Homemade Yummy Doughnuts (photo in gallery)
Who in their right mind would ever think they could make better doughnuts than Dunkin, Krispy Kreme, or even Starbucks? Well I’ve never been one to ever consider making doughnuts for that very reason. However, after I saw this recipe on the cover of Better Homes and Gardens, I knew I was up for the challenge.
The only challenge I knew I had was my stove. It sucks. I live in the high-rise condo with this yucky electric stove. It is almost impossible to regulate frying temperature. But I had great help from Michael and Erica.
This recipe is very easy, and I think for the first time, the doughnuts turned out great. There is room for improvement, however. I think the basic recipe needs more sugar, but Michael and Erica like it as it is. You really, really need to monitor the frying temperature. If it cooks too hot, then you will have to take it out before the inside of the doughnut gets done. So have a thermometer.
I can’t tell you how many pieces of doughnuts we had to try, just to make sure they were cooked properly. We all were sick of doughnuts by the end of the night. Can you say oink oink?
I put the rest of the doughnuts in a freezer bag and put them in our freezer and out of our sight.
BTW, I made a glaze with powdered sugar and milk to glazed a few donuts. This recipe is in the Better Homes and Gardens, Sept. Issue, page 198. Should be still on the stands.
The only challenge I knew I had was my stove. It sucks. I live in the high-rise condo with this yucky electric stove. It is almost impossible to regulate frying temperature. But I had great help from Michael and Erica.
This recipe is very easy, and I think for the first time, the doughnuts turned out great. There is room for improvement, however. I think the basic recipe needs more sugar, but Michael and Erica like it as it is. You really, really need to monitor the frying temperature. If it cooks too hot, then you will have to take it out before the inside of the doughnut gets done. So have a thermometer.
I can’t tell you how many pieces of doughnuts we had to try, just to make sure they were cooked properly. We all were sick of doughnuts by the end of the night. Can you say oink oink?
I put the rest of the doughnuts in a freezer bag and put them in our freezer and out of our sight.
BTW, I made a glaze with powdered sugar and milk to glazed a few donuts. This recipe is in the Better Homes and Gardens, Sept. Issue, page 198. Should be still on the stands.
Homemade Doughnuts Recipe
3-½ cups all-purpose flour
1 Tbl. baking powder
1 tsp. ground cinnamon
¾ tsp. salt
½ tsp. ground nutmeg
1/3 cup milk
½ cup butter, melted
4 eggs, beaten
2/3 cup sugar
Vegetable oil for deep fat frying
Cinnamon-Sugar or sifted powdered sugar
1. In a bowl combine flour, baking powder, cinnamon, salt, and nutmeg; set aside. In another bowl combine milk and melted butter. In a large mixing bowl combine eggs and sugar; beat with electric mixer until thick (about 5 min.) Add milk mixture; stir with wooden spoon to combine. Add flour mixture and stir with wooden spoon until smooth. Cover dough; chill 2 hours (dough will remain slightly sticky).
2. Turn dough out onto a lightly floured surface. Roll dough to ½” thickness. Cut dough with a floured 2 ½ inch round cutter. Use a 1 ¼” cutter to cut the hole for the doughnut. (You can also use a standard doughnut cutter.)
3. Fry 2-3 doughnuts at a time in deep hot fat (375°F) for 2- 2 ½ minutes or until brown, turning halfway through with a slotted spoon. Drain on paper towels. Repeat.
4. Shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. You can also make a glaze for your doughnuts. Serve warm (or reheat each doughnut 8-10 seconds in microwave on high.)
1 Tbl. baking powder
1 tsp. ground cinnamon
¾ tsp. salt
½ tsp. ground nutmeg
1/3 cup milk
½ cup butter, melted
4 eggs, beaten
2/3 cup sugar
Vegetable oil for deep fat frying
Cinnamon-Sugar or sifted powdered sugar
1. In a bowl combine flour, baking powder, cinnamon, salt, and nutmeg; set aside. In another bowl combine milk and melted butter. In a large mixing bowl combine eggs and sugar; beat with electric mixer until thick (about 5 min.) Add milk mixture; stir with wooden spoon to combine. Add flour mixture and stir with wooden spoon until smooth. Cover dough; chill 2 hours (dough will remain slightly sticky).
2. Turn dough out onto a lightly floured surface. Roll dough to ½” thickness. Cut dough with a floured 2 ½ inch round cutter. Use a 1 ¼” cutter to cut the hole for the doughnut. (You can also use a standard doughnut cutter.)
3. Fry 2-3 doughnuts at a time in deep hot fat (375°F) for 2- 2 ½ minutes or until brown, turning halfway through with a slotted spoon. Drain on paper towels. Repeat.
4. Shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. You can also make a glaze for your doughnuts. Serve warm (or reheat each doughnut 8-10 seconds in microwave on high.)
Chocolate Chips and Cherry Pound Cake
This is a pound cake that both Michael and I came up with. The base of the pound cake came from a recipe, but the rest of these ingredients were totally made up. We wanted to “invent” a cake, so that’s what we did.
Michael loves chocolate chips, so this ingredient was number one. We both agreed that it needed some other ingredient that meshed with the chocolate and added a “kick” as well. After going back and forth coming up with different types of ingredients, we came up with dried cherries. However, that was not enough for me. I wanted to infuse them with Kirsch, which is a cherry liquor. Before I went to bed the night before we made this cake, I pour enough Kirsch to cover 4 oz. of dried cherries and covered them with Saran Wrap.
In the morning I check the cherries, and they had really absorbed the liquor. Wow, potent!!! I had no idea how this cake was going to come out, but it had great ingredients. I just kept my fingers crossed.
In the end, this is a delicious cake that turned out perfect. I wouldn’t change a thing. After the cake cooled, I sprinkled the cake with powdered sugar. This always makes a cake look “ finished”. If you try this cake, please let me know how you liked it.
Michael loves chocolate chips, so this ingredient was number one. We both agreed that it needed some other ingredient that meshed with the chocolate and added a “kick” as well. After going back and forth coming up with different types of ingredients, we came up with dried cherries. However, that was not enough for me. I wanted to infuse them with Kirsch, which is a cherry liquor. Before I went to bed the night before we made this cake, I pour enough Kirsch to cover 4 oz. of dried cherries and covered them with Saran Wrap.
In the morning I check the cherries, and they had really absorbed the liquor. Wow, potent!!! I had no idea how this cake was going to come out, but it had great ingredients. I just kept my fingers crossed.
In the end, this is a delicious cake that turned out perfect. I wouldn’t change a thing. After the cake cooled, I sprinkled the cake with powdered sugar. This always makes a cake look “ finished”. If you try this cake, please let me know how you liked it.
Chocolate Chips and Cherry Pound Cake Recipe
1-cup butter, softened
2 cups of sugar
5 large eggs (room temperature)
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1-cup whole buttermilk
1 cup semi-sweet chocolate chips ( if you lightly coat the chocolate chips in flour, this will prevent them from sinking to the bottom of the batter.)
4 oz. of dried cherries, soaked over night in Kirsch (cherry liquor)
Kirsch Liquor (enough to cover 4 oz. of dried cherries.)
1. Preheat oven to 300 degrees. Spray a 10-cup fluted tube pan with nonstick baking spray with flour.
2. Drain the cherries, and then chop them roughly.
3. In a large bowl, beat butter and sugar together at medium speed with an electric mixture until fluffy. (Be sure to stop 2-3 times to scrap the bowl). Add eggs, one at a time, beating well after each. (Again, be sure to stop 2-3 times to scrap the bowl).
4. In a medium bowl, combine flour, baking soda, baking powder and salt. (sift all these ingredients). Add to butter mixture alternating with buttermilk, beginning and ending with flour mixture, beating after each addition until just combined. Add the chocolate chips and cherries. Spoon batter into prepared pan.
5. Bake until wooden pick inserted in the center comes out clean, approximately 1 hour 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
2 cups of sugar
5 large eggs (room temperature)
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1-cup whole buttermilk
1 cup semi-sweet chocolate chips ( if you lightly coat the chocolate chips in flour, this will prevent them from sinking to the bottom of the batter.)
4 oz. of dried cherries, soaked over night in Kirsch (cherry liquor)
Kirsch Liquor (enough to cover 4 oz. of dried cherries.)
1. Preheat oven to 300 degrees. Spray a 10-cup fluted tube pan with nonstick baking spray with flour.
2. Drain the cherries, and then chop them roughly.
3. In a large bowl, beat butter and sugar together at medium speed with an electric mixture until fluffy. (Be sure to stop 2-3 times to scrap the bowl). Add eggs, one at a time, beating well after each. (Again, be sure to stop 2-3 times to scrap the bowl).
4. In a medium bowl, combine flour, baking soda, baking powder and salt. (sift all these ingredients). Add to butter mixture alternating with buttermilk, beginning and ending with flour mixture, beating after each addition until just combined. Add the chocolate chips and cherries. Spoon batter into prepared pan.
5. Bake until wooden pick inserted in the center comes out clean, approximately 1 hour 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Thursday, September 2, 2010
Happy Birthday to Me
Since it's my birthday today, my family is going to bake for me. I'm taking the day off. See you on Monday. Have a great weekend and a safe Labor Day.
DIABETIC DESSERT Mango-Citrus Pudding Cake (photo in gallery)
I had no idea what I was about to make when I saw read this recipe. So therefore, I didn’t even consider what the end product was going to make.
This is a very easy recipe to make—but I didn’t anticipate the finished product was going to be anything like it turned out. I baked it longer than the 40 minutes as instructed. I baked it until it was brown on top. But something seemed odd. It wasn’t like the cake I was expecting—hence the name, Pudding Cake. It was exactly like you would envision a pudding cake. Not too “cakey”. I was truly expecting a cake. Until I read the name of this recipe again, did I get it.
This dessert is a perfectly light dessert that is very satisfying. I think it’s better after it’s been refrigerated, rather than warm. For a diabetic who is not used to all the calories and “richness” of a regular cake, this will be a perfect dessert. However, you have to like all the ingredients.
There are many ways you can change the flavors of this dessert. Try your favorite flavor yogurt. Don’t add orange zest or use a different chopped fruit, ie: peach, pears, or apples.
This recipe has an abundant of different ways to make.
I hope you will enjoy this as much as I did.
This is a very easy recipe to make—but I didn’t anticipate the finished product was going to be anything like it turned out. I baked it longer than the 40 minutes as instructed. I baked it until it was brown on top. But something seemed odd. It wasn’t like the cake I was expecting—hence the name, Pudding Cake. It was exactly like you would envision a pudding cake. Not too “cakey”. I was truly expecting a cake. Until I read the name of this recipe again, did I get it.
This dessert is a perfectly light dessert that is very satisfying. I think it’s better after it’s been refrigerated, rather than warm. For a diabetic who is not used to all the calories and “richness” of a regular cake, this will be a perfect dessert. However, you have to like all the ingredients.
There are many ways you can change the flavors of this dessert. Try your favorite flavor yogurt. Don’t add orange zest or use a different chopped fruit, ie: peach, pears, or apples.
This recipe has an abundant of different ways to make.
I hope you will enjoy this as much as I did.
DIABETIC DESSERT Mango-Citrus Pudding Cake Recipe
1-1/2 cups chopped mango or 1 can (11 oz.) mandarin orange sections, drained
½ cup sugar
¼ cup all-purpose flour
1 TBL grated orange peel
¼ tsp. nutmeg
1/8 tsp. salt
2 TBL. lemon juice
1 TBL. butter or margarine, melted
2 containers ( 6 oz. each) reduced-fat orange or lemon yogurt
1/3 cup fat-free (skim) milk
3 eggs, separated
1. Preheat oven to 350° F. Lightly spray 8-inch square baking dish with nonstick cooking spray. Spread mango in dish.
2. Combine sugar, flour, orange peel, nutmeg and salt in medium bowl. Stir in lemon juice and butter. Add yogurt, milk and egg yolks; mix well.
3. Beat egg whites in large bowl with electric mixer at high speed until stiff peaks form. Gently fold egg whites into yogurt mixture until blended. Spoon over fruit in baking dish. Place dish in larger baking pan; pour hot water into pan around baking dish to depth of 1 inch. (This is called a water bath.)
4. Bake about 40 minutes or until top is golden brown. Remove baking dish from larger pan; cool on wire rack 20 minutes. Spoon cake into dessert dishes.
Makes 9 servings
Nutrients per Serving:
Calories: 147
Total Fat: 4 g.
Saturated Fat: 2g.
Cholesterol: 75 mg.
Sodium: 89 mg.
Carbohydrate: 25 g.
Fiber: 1 g.
Protein: 5 g.
Dietary Exchanges: 2 Starch
½ cup sugar
¼ cup all-purpose flour
1 TBL grated orange peel
¼ tsp. nutmeg
1/8 tsp. salt
2 TBL. lemon juice
1 TBL. butter or margarine, melted
2 containers ( 6 oz. each) reduced-fat orange or lemon yogurt
1/3 cup fat-free (skim) milk
3 eggs, separated
1. Preheat oven to 350° F. Lightly spray 8-inch square baking dish with nonstick cooking spray. Spread mango in dish.
2. Combine sugar, flour, orange peel, nutmeg and salt in medium bowl. Stir in lemon juice and butter. Add yogurt, milk and egg yolks; mix well.
3. Beat egg whites in large bowl with electric mixer at high speed until stiff peaks form. Gently fold egg whites into yogurt mixture until blended. Spoon over fruit in baking dish. Place dish in larger baking pan; pour hot water into pan around baking dish to depth of 1 inch. (This is called a water bath.)
4. Bake about 40 minutes or until top is golden brown. Remove baking dish from larger pan; cool on wire rack 20 minutes. Spoon cake into dessert dishes.
Makes 9 servings
Nutrients per Serving:
Calories: 147
Total Fat: 4 g.
Saturated Fat: 2g.
Cholesterol: 75 mg.
Sodium: 89 mg.
Carbohydrate: 25 g.
Fiber: 1 g.
Protein: 5 g.
Dietary Exchanges: 2 Starch
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