Saturday, January 31, 2009
Friday, January 30, 2009
- 4 tablespoons sweet butter, very soft
- 3/4 cup light brown sugar, firmly packed
- 1/4 teaspoon cinnamon
- 1/2 teaspoon orange zest, finely grated (optional)
- 2 cups cranberries, fresh or frozen (If using frozen, thaw first)
- Pre-heat oven to 350 degrees.
- Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
- To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
- Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
- Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
- Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
- Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
- Best served warm.
Thursday, January 29, 2009
Wednesday, January 28, 2009
Tuesday, January 27, 2009
Monday, January 26, 2009
Chicken cooked in wine--very delicious. In our house, I'm afraid we used to call this "dirty chicken."
A young plump chicken, cut up
3 tbl. butter or olive oil
1/4 lb. minced salt pork
¾ cup chopped mild onions or ½ c pearl onions
1 sliced carrot
3 minced shallots
1 peeled clove garlic
2 tbl. flour
2 tbl. minced parsley
1 tbl. fresh chervil or marjoram
½ bay leaf
½ tsp. thyme
1 tsp. salt
1/8 tsp. freshly ground pepper
1 ½ cups dry red wine or sherry
½ lb. sliced mushrooms
In a large, heavy skillet (or electric skillet):
1) Melt butter
2) Add and brown lightly:
3) Push vegetables aside. Brown the chicken in the fat. Add and stir:
chervil or marjoram
4) Simmer the chicken over low heat until done, about 1 hour. Keep it covered. Add for the last 5 minutes of cooking:
5) Skim off excess fat. Correct the seasoning. Remove the bay leaf before serving.
Sunday, January 25, 2009
Saturday, January 24, 2009
1/2 teaspoon of salt
1 tablespoon of oregano
1 tablespoon of olive oil
3 pounds of boneless pork
1/4 teaspoon of black pepper
Put the oven rack in the center of the oven and preheat the oven to 450 degrees.
Measure one tablespoon of olive oil in a small dish.
Add salt, pepper, dried oregano (or rosemary, sage or thyme) to the oil. Mix this spice rub together and rub it all over the pork roast.
Place the roast on a rack in a roasting pan, fat side up, and put the roast in the 450 degree preheated oven.
Roast for 10 minutes, then RE-SET THE OVEN TEMPERATURE TO 250 DEGREES.
Continue cooking for about 50-80 minutes or until the meat registers 150 degrees on a meat thermometer.
Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it.
Adapted from: Joy of Cooking, found on startcooking.com
Friday, January 23, 2009
Thursday, January 22, 2009
4-5 boneless chicken breasts
1 (15 - 1/2 oz.) can black beans, drained
1 (15 oz.) can corn, or 1 - 1/2 cups frozen corn
1 (15 oz.) jar of salsa, any kind
1 (8 oz.) pkg. of cream cheese
Place chicken, beans, corn, and salsa in a crock pot. The chicken and corn can even be frozen at this point. Cook for 4 to 5 hours until the chicken is cooked. Cut up the cream cheese and place it on the top of the chicken mixture and continue to cook for another half hour.
You can also bake this as a casserole in the oven. Start with thawed chicken and corn, add salsa and beans. Bake covered for an hour at 350 degrees, add the cheese and continue to bake, uncovered for another half an hour.
I found the original version of this recipe on Recipezaar.
Wednesday, January 21, 2009
Tuesday, January 20, 2009
7 cups rolled oats
1 cup wheat germ
1 cup unsweetened flaked coconut
1/2 cup unsalted sunflower seeds
1/8 cup sesame seeds
1 cup chopped almonds
1/2 cup vegetable oil
1/2 cup honey
1/2 cup boiling water
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 325 degrees F.
In a large bowl, stir together the oats, wheat germ, coconut, sunflower seeds and almonds. In a separate bowl, mix together the oil, honey, boiling water, brown sugar, salt and vanilla. Pour the liquid ingredients into the dry ingredients, and stir until evenly coated. Spread in a thin layer on a large baking sheet.
Bake for 30 to 40 minutes in the preheated oven. Stir every 10 minutes, until lightly toasted and fragrant. Granola will crisp up more when cooled.
For a lower-fat version, click here.
Monday, January 19, 2009
Adapted from Moosewood Cookbook (sans the oil and
4 cups cooked chick peas (garbanzo beans) Canned okay (2 cans)
4 medium cloves garlic, minced
2 tsp cumin
1 tsp turmeric
1 tsp salt
1/2 cup finely minced onion or 6 minced scallions
1/4 cup (packed) minced parsley
1/4 cup water
1 Tbs lemon juice
dashes of cayenne
1/3 cup flour
Rinse the garbanzos and drain them well. If they were canned, just drain them.
Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform.
Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for days.
Preheat oven to 400F. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a felafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do.
Bake them for about 20-25 minutes. You might flip them over halfway through baking. They're finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like.
Sunday, January 18, 2009
Serves 4 as a main dish.
1 tablespoon olive oil
1/2 pound hamburger
1 yellow onion, peeled and coarsely chopped
1 green pepper, cored and coarsely chopped
1/2 teaspoon commercial chili powder
1 1/2 cups water
1/2 cup tomato sauce
1 tablespoon butter
1 cup converted rice
2 tablespoons Worcestershire sauce
1/4 teaspoon Tabasco
1/4 teaspoon whole thyme leaves
Salt and pepper to taste
Saturday, January 17, 2009
½ pint sour cream
½ pound margarine or butter
2 cups of flour
Cream ingredients together; form into a ball. Refrigerate overnight.
Cut ball into quarters; roll each into a 10” round. Cut each round into 8 pie-shaped pieces.
Dab a very small amount apricot jam on the large end; roll up and pinch edges to seal.
Bake on cookie sheet for 20 minutes at 375º.
Friday, January 16, 2009
1 cup water
2 cups white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
2 Pour mixture into a mixing bowl. Place plastic wrap directly on the chutney.
Thursday, January 15, 2009
1 pound ground chicken
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter
1/4 cup brown sugar
2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
30 wonton wrappers
In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent. Serve with a dipping sauce of your choice (we always like a mixture of soy sauce, rice vinegar, sesame oil, and a bit of grated ginger).
Wednesday, January 14, 2009
Cannoli Shells: 1 1/3 cups flour, 1 tbsp shortening, pinch of salt, 1/2 tsp. sugar, wine (sweet or dry).
Mix flour, shortening, salt and sugar. Add enough wine to make a stiff but workable dough. Roll into a ball and let stand for about an hour. Roll out dough 1/8" thick. Cut into 5" squares. Place cannoli tube* across the corners of the square. First fold one corner around the tube, then the other corner and press the corners together. Deep fry one at a time until a dark golden brown. Remove carefully and let cool completely before filling. Makes 12.
* Cannoli tubes can be found at specialty stores, or you can get a aluminum tube from the hardware store. Get a tube about 8 inches long and about an inch thick. Or if all else fails, use an unpainted broom or mop handle.
Ricotta Filling: 1 pound ricotta, 2 tbsp. chocolate chips or shaved chocolate, 1 tbsp. candied orange peel or rind, 1 jigger of almond liqueur or crème de cacao, or any other liqueur you prefer, 2 tbsp. powdered sugar.
Tuesday, January 13, 2009
Monday, January 12, 2009
½ lb. smoked bacon, diced
1 medium onion, diced
½ lb. red potatoes, diced
2 cups butternut squash, peeled and finely diced
1 bay leaf
1 tbl. chopped parsley
½ cup light brown sugar
2 cups corn kernels
¼ cup chopped scallions
2 cups heavy cream
Fry bacon in a soup pot, drain off half the grease, return pot to the stove. Add diced onion, cook 2-3 minutes until clear. Add potatoes, squash, bay leaf, and enough chicken stock to cover. Simmer until potatoes are tender. Add corn, parsley, scallions, brown sugar, and cream. Simmer until the corn is tender, about 5-10 minutes. Season with salt and pepper and serve.
Sunday, January 11, 2009
Saturday, January 10, 2009
Heat a 12 quart pan, and add ¼ cup olive oil and 3 cloves garlic, sliced thin. Add ½ cup chopped parsley, 1 cup dry white wine, and the drained clams.
Cover and bring to a boil. Stir well once. Cover and simmer for just a few minutes until the clams open. This should take about 8-10 minutes. Discard those that do not open.
The stock in the bottom of the pan is wonderful; you can serve it by the cup with a bit of fresh ground pepper on top.
From The Frugal Gourmet Cooks American by Jeff Smith.
Friday, January 9, 2009
This dish can be made with cod, sole, flounder, or any firm whitefish.
Divide fish into serving sized pieces and place in a buttered baking dish, adding salt and pepper to taste. Brush each piece with butter and sprinkle each with a tablespoon or so of chopped filberts (almonds are good, too). Pour juice of one lemon over the fish and bake at 350 for 20-25 minutes or until fish is tender.
Melt 2 tbl. butter in a small saucepan, add 2 tbl. flour. Cook for a minute, then stir in 1 cup clam juice or fish stock. Stir over medium heat until the sauce thickens. Add salt and pepper to taste, stir in ¼ cup white wine. Just before serving, add juice of ½ lemon. Serve over fish and pan juices.
From The Frugal Gourmet Cooks with Wine, by Jeff Smith
Thursday, January 8, 2009
Salt and pepper to taste
Butter for browning
1 tsp. oregano
½ cup Parmesan cheese
4 tbl. olive oil
¼ cup fish stock (Knorr’s has fish bouillon cubes) or bottled clam juice
2 tbl. lemon juice
Pat sole dry, season with salt and pepper. Saute in a little butter in heavy skillet until browned on both sides. Do not overcook. Sprinkle with the cheese and the oregano, and top with the olive oil. Add the fish stock to the bottom of the pan (do not pour over the fish, but along the side), cover, and simmer over low heat for 5 minutes. Sprinkle with the lemon juice before serving.
From The Frugal Gourmet, by Jeff Smith
Wednesday, January 7, 2009
1 ½ lbs. shrimp in their shells
½ tsp. thyme
½ tsp. dry mustard
1 bay leaf
1 clove garlic, chopped
½ tbl. salt
1 tbl. chopped parsley
¼ tsp. pepper
½ tsp. chopped chives or onion
In a large saucepan, and bring to a boil all ingredients. As soon as the liquid comes to a boil, reduce heat and start timing. Let shrimp simmer for 3 minutes. They should just get pink, no more.
Serve at once with Dunk Sauce.
4 tbl. (1/2 stick) butter
2 tbl. lemon juice
1 tbl chopped parsley
1 tbl. chopped chives or onion
Salt, if desired
Melt the butter, add all other ingredients and mix thoroughly.
From the Blueberry Hill Cookbook, by Elsie Masterton.
Tuesday, January 6, 2009
Marinate in this mixture:
1 tbl. olive oil
½ tsp. freshly grated lemon zest
2 tbl. fresh lemon juice
2 tsp. fresh or dried chopped thyme
salt and freshly ground pepper
Thread onto skewers, alternating with fresh basil leaves and sun-dried tomato pieces that have been briefly soaked and patted dry. Broil or grill for 1 minute per side.
Monday, January 5, 2009
Sunday, January 4, 2009
Sour Orange Marinade:
1 ½ cups orange juice
½ cup fresh lime juice
1 tbl. dried oregano
1 tbl. Mexican hot sauce or Tabasco
Fresh oregano sprigs, optional, for garnish.
At least an hour (up to 4 hours) before you plan to grill, prepare the marinade. Score both sides of the fish about 1//4 inch deep at ½ inch intervals. Place the steaks in a plastic bag, pour the marinade over, and refrigerate. Remove the steaks from the refrigerator, drain them, discard the marinade, and let steaks sit covered for 30 minutes at room temp. Blot any excess moisture from them, salt lightly. Grill uncovered on oiled grill over high heat for 8-10 min. per inch of thickness, turning once.
From Born to Grill by Cheryl and Bill Jamison.
Saturday, January 3, 2009
½ cup olive oil
¼ cup Chinese light soy sauce
½ tsp. dried dill weed
1/8 cup lemon juice
Tiny pinch of ground cloves
Preapre a sauce of the olive oil, soy sauce, dill, lemon, and clove. Mix well, brush over the salmon steaks. Place on a cookie sheet and broil steaks on both sides until lightly browned and tender. Do not overcook. This will take very little time, so be careful.
From The Frugal Gourmet, by Jeff Smith.
Friday, January 2, 2009
¼ cup vegetable oil
1 medium onion, chopped fine
2 cloves garlic, minced
1 12 oz. bottle of beer
1/3 cup honey
1/3 cup cider vinegar
2 tbl. Worcestershire sauce
2 tbl. prepared brown mustard
Cook onion and garlic in oil until softened, about 4 minutes. Stir in the remaining ingredients, bring to a simmer, and continue cooking on low heat for about 10 minutes.
Thursday, January 1, 2009
Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.
1/4 cup vegetable oil
3 tablespoons fresh lime juice
3 tablespoons tequila
2 tablespoons triple sec
1 large jalapeño chili, seeded, minced
1 1/2 teaspoons grated lime peel
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon coarse salt
Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared 1 day ahead.) Cover and refrigerate.
Marinate poultry 1 to 3 hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan 1 minute. Drizzle some of marinade over poultry or seafood just before serving.
Makes about generous 3/4 cup.