Glazed Carrots Submitted by : Brenda Location: Canada 1 1/2 lbs carrots 2 TBSP sugar 1/4 cup butter 2 1/2 cups water 1 tsp salt chopped parsley croutons Peel carrots and cut into matchsticks. Melt the sugar and butter in a saucepan and add carrots, water and salt. Bring to a boil and simmer for 15 minutes or until the carrots are cooked. Remove the carrots. Boil the liquid until reduced to one third of original quantity. return the carrots to the pan and stir gently to glaze all over. Serve sprinkled with coarsely chopped parsley and croutons.
Baked Potatoes Topped with Broccoli Amandine Yield: 4 Servings Source: The Idaho Potato Commission 4 Idaho potatoes 3 tb vegetable oil 1 onion, chopped 1 garlic clove, mashed 10 oz pkg frozen broccoli spears 1 1/8 c chicken broth 1 tsp vinegar 1 tb cornstarch 1 tb soy sauce 1/3 c toasted slivered almonds 1/2 c chopped pimientos Scrub potatoes well. Dry, and prick with a fork. Bake in a 425 degree F. oven, 55-60 minutes, until soft. In medium saucepan heat oil; saute onion and garlic until onion is tender. Add broccoli, chicken broth and vinegar. Bring to a boil. Cover. Cook 2-3 minutes, until broccoli is crisp-tender. Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute. Just before serving, stir in almonds and pimiento. Cut an 'x' in the top of each potato with tines of a fork, then push up some of the potato with slight pressure of the finger. Spoon topping over each blossomed potato.
Tomato Provencal Courtesy of: Jean Clerie, Central Market Sous Chef 8 servings 2 tablespoons minced garlic 2 tablespoons olive oil 1 tablespoon herbes de Provence 8 (1- to 1 1/2-inch th tomato slices Combine the garlic, olive oil and herbes de Provence in a bowl and mix well. Place the tomato slices on a baking sheet. Brush generously with the olive oil mixture. Bake at 350 degrees for 5 to 8 minutes or until tender. Herbes de Provence An aromatic mixture of herbs supposedly reflecting the common mixture of dried herbs used in southern France. Some of the herbs usually included are: thyme, bay leaves, rosemary, summer savory, cloves, lavender, tarragon, chervil, sage, marjoram, basil, fennel seed and orange zest.
chocolate fantasy cake by emeril lagasse Ingredients: 8 tablespoons (1 stick) plus 1 tablespoon softened, unsalted butter, in all. 8 ounces semisweet chocolate, coarsely chopped. 5 large eggs, at room temperature, separated, in all. 3/4 cup sugar 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1 1/2 cups Chocolate Ganache Icing (recipe is below) Fresh raspberries Whipped cream Directions: 1. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 1 tablespoon of the butter, and dust with flour, tapping out any excess. 2. In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons of butter and stir occasionally until smooth and creamy. Remove from heat. 3. You will need to separate the eggs. In another bowl, use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about three minutes. In a third bowl, whisk the egg whites with the salt until stiff, for about two minutes. Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling. Fold in the egg whites. 4. Pour the batter into the springform pan and bake in the center of the oven until spongy for about 40 minutes. Remove from the oven, remove the springform ring, and place the cake on a rack to cool completely. 5. When the cake is cool, prepare the chocolate ganache icing (Recipe below). 6. To serve, spread the chocolate ganache icing over the cake. Top with raspberries and serve a small wedge of cake with a dollop of whipped cream. Chocolate Ganache Icing Ingredients: 8 ounces semisweet chocolate, chopped 1/2 cup heavy cream Directions: 1. In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth. 2. Don't let the mixture boil. Remove from the heat. Use immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in the top of a double boiler.
SEAFOOD TERRINE WITH SHRIMP AND ASPARAGUS Serves 16 as an appetizer; 1 slice per serving. Serves 4 as an entree; 4 slices per serving. 10 ounces bay or sea scallops 5 ounces flounder, sole, or other mild white fish fillets 1 tablespoon cornstarch 1 tablespoon cold water 1 egg white 1 teaspoon mirin 1 teaspoon white miso 1/4 teaspoon salt 7 large raw shrimp, rinsed, peeled and deveined 5 to 7 stalks fresh green asparagus, woody bases snapped off and discarded Parsley (optional) Fresh lemon wedges (optional) Reduced-sodium soy sauce (optional)* Wasabi (optional)* Rinse the scallops and drain on paper towels. Rinse the fish, pat dry with paper towels, and cut into small pieces. Place scallops and fish in a blender or the work bowl of a food processor fitted with a metal blade and process until smooth. Place cornstarch and water in a small bowl, add to the fish mixture, and process. Add the egg white, mirin, miso, and salt, and process until smooth. Dip a microwave-safe glass loaf pan into cold water, then pour the water out. With a rubber spatula dipped in cold water, fill the dampened loaf pan with the seafood mixture, laying in the shrimp and asparagus as you go. Keep in mind how they will look in cross section when the finished loaf is cut. You may want 1, 2, or even 3 layers of the asparagus and shrimp to achieve the look you like best. Press gently to make sure no air bubbles are trapped in the mix. Gently rap the dish on a counter to free any remaining air bubbles. Smooth the top of the loaf with the rubber spatula dipped in cold water. Cover the pan with plastic wrap and poke several small holes in the plastic wrap to allow the steam to escape. Cook the terrine in a microwave oven at 50% power (medium) for 3 minutes. You may have to adjust cooking time based on the wattage of your microwave oven. Test for doneness by inserting a toothpick or cake tester in the center of the terrine; the implement should come out clean. If the terrine is not done yet, continue cooking it, a minute at a time, until it tests done. Let the terrine sit, still wrapped, for 2 to 3 minutes; it will cool a bit and shrink from the sides of the pan. Remove the plastic wrap, pour off any accumulated liquid, and invert the terrine onto a serving plate. Cover it again with plastic wrap and chill it for at least 30 minutes before slicing with a sharp knife. Garnish with parsley and serve with lemon wedges, if desire. For a more traditional taste, serve with soy sauce and wasabi for dipping. Each diner puts a dab of wasabi (it's hot!) and about a teaspoon of reduced-sodium soy sauce in a small dipping bowl or saucer. Cook's Tip: If the asparagus spears are large and tough, they won't cook evenly in the terrine. Microwave them, without any added water, in a covered dish until they are just tender. Proceed as directed above.
Chicken Pakoras *serves about 4 This recipe involves marinating small chicken cubes in spices and batter before frying them as snacks to eat when breaking the fast at sunset. They are generally eaten with spicy coriander chutney. The chicken is marinated in spices separately before mixing with the batter. The batter: Mix two cups gram flour with ¼ cup water swirling slowly until it forms a smooth paste. Avoid making the paste too watery or thick. Add 1 tsp salt, ½ tsp red pepper powder, ½ tsp ground cumin, ½ tsp baking soda and swirl paste in same direction to mix. Let mixture sit for about ½ hour before adding chicken. Chicken: In 1 lb small boneless chicken cubes add 1 tbsp salt 1 tbsp red pepper powder ½ cup lemon juice or squeeze 2 whole lemons ½ tsp ground cumin powder 1 tsp garlic paste ½ tsp ginger paste Mix well and let chicken marinate for about an hour. Frying the pakoras: After requisite time for marination, add the chicken to the batter paste and mix well. Heat 2-3 cups of oil (about ¼ of a deep frying pan) on high heat. When oil is VERY hot (test with a drop of batter to see if batter sizzles), begin adding cubes of chicken to oil. Lower heat to medium low. Fry at medium heat for about 2-3 minutes or until tender and golden brown Remove from oil onto absorbent paper towel to drain excess oil Serve with dip or chutney
Tequila Shrimp 2 pounds large shrimp, shelled and deveined 1/2 cup oil 1 teaspoon salt 1/4 cup tequila 1/4 teaspoon cayenne pepper 4 to 6 garlic cloves, minced 1/2 cup chili sauce Shell and devein shrimp; chill. Combine remaining ingredients and refrigerate 1 to 2 hours. Place shrimp on skewers. Grill 2 to 3 minutes per side.
Cannelloni Florentina 8 ozs. cannelloni pasta, about 10 tubes 8 ozs. ground veal 2 medium carrots, chopped 1/2 stalk celery, chopped 1/2 yellow onion, chopped 1 10 ounce bag fresh spinach, rinsed, dried, stems removed and chopped (may use 10 ounce package frozen chopped spinach, thawed and well-drained) 1-1/4 teaspoons salt 1-1/4 teaspoons pepper 2 tablespoons extra-virgin olive oil 1 cup dry white wine 1 cup heavy cream 1 cup finely chopped Roma tomatoes 1/2 cup grated Parmesan cheese 2 teaspoons dry Italian herbs 2 tablespoons chopped fresh basil fresh Tomato Sauce (recipe follows) Cook cannelloni according to package directions. Drain and set aside. Preheat oven to 500 degrees. In a large baking dish, crumble veal and toss with carrots, celery, onion and spinach. Add salt, pepper, olive oil and wine. Mix well. Place in hot oven and roast until veal is brown and vegetables are soft, about 30 to 40 minutes. If meat begins to smoke, lower oven temperature to 400 degrees. Stir often. Cool 15 minutes. Place meat mixture in food processor and process until finely chopped. Add cream, Roma tomatoes, Parmesan cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and allow to cool until it can be handled, about 15 to 20 minutes. Stuff each cannelloni with 2 to 3 tablespoons of meat mixture. Place in clean baking dish. Preheat oven to 350 degrees. Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly. Makes four to five servings. Fresh Tomato Sauce: Place 1 (16-ounce) can Italian tomatoes and their juice in food processor and process until smooth. Set aside. Heat 2 tablespoons virgin olive oil over medium heat in a large saute pan. Add 2 cloves garlic, chopped fine, and 1 medium onion, chopped; cook until soft. Add tomatoes, 1 teaspoon each salt and pepper, and cook 5 to 10 minutes or until liquid is no longer watery. Add four chopped fresh basil leaves and cook 1 minute longer.
Chocolate Praline Layer Cake Recipe 1/2 c Butter or margarine 1/4 c Whipping cream 1 c Brown sugar; firmly packed 3/4 c Pecans; coarsely chopped 1 Devil's Food cake mix; pkg 1 1/4 c Water 1/3 c Oil 3 Eggs --------------------------Topping------------------------------ 1 3/4 c Whipping cream 1/4 c Powdered sugar 1/4 ts Vanilla Pecans; whole, if desired Chocolate curls, if desired Heat oven to 325 degrees. In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally. Pour into 2 - 8 or 9" round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake at 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely. Topping: In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.
Gazpacho Soup Cold Tomato Based Soup 8 ripe tomatoes 1 green bell pepper 1 red bell pepper 1 cucumber 1 slice of bread 1/4 cup olive oil dash of vinager dash of salt dash of pepper Mix all ingredients together in a blender till smooth. Add water to taste. Garnish with sliced cucumbers or chopped green pepper. Serve cold. Buen Apetito!
