Thursday, January 28, 2010
Butterscotch Biscuits - Substitute 1 cup (250 ml) packed brown sugar for the confectioner's sugar.
Chinese Five-Spice Butter Biscuits - Add 1 tsp (5 ml) Chinese five-spice powder to the flour.
Chocolate Butter Biscuits - Add 1 oz (28 g, 1 square) melted chocolate to the butter and substitute 1/4 cup (60 ml) of the flour with 1/4 cup (60 ml) cocoa.
Cinnamon Butter Biscuits - Add 1 tsp (5 ml) ground cinnamon to the flour.
Coconut Butter Biscuits - Stir 1 cup (250 ml) toasted sweetened flaked coconut to the finished batter.
Ginger Butter Biscuits - Add 1 tsp (5 ml) ground ginger to the flour and stir 1/4 cup (60 ml) finely chopped crystallized ginger into the finished dough.
Lemon Butter Biscuits - Add 2 tsp (10 ml) grated lemon peel to the butter mixture.
Lemon Poppy Seed Butter Biscuits - Add 2 tsp (10 ml) grated lemon peel to the butter mixture and 2 Tbs (30 ml) poppy seeds to the finished batter.
Nutty Butter Biscuits - Add 1 cup (250 ml) finely chopped walnuts, pecans, hazelnuts, or almonds to the butter mixture.
Orange Butter Biscuits - Add 2 tsp (10 ml) grated orange peel to the butter mixture.
Spice Butter Biscuits - Add 1 tsp (5 ml) ground cinnamon, 1/2 tsp (2 ml) ground ginger, and 1/4 tsp (1 ml) each of nutmeg and allspice, and a pinch of ground cloves to the flour.
Tuesday, January 26, 2010
Sparkling Passion-Fruit Aperitifs
6 tablespoons passion-fruit nectar
- sparkling white wine, such as champagne or Prosecco, well chilled
- Divide the passion-fruit nectar between two champagne flutes. Top with sparkling wine.
Monday, January 25, 2010
Instructions: In saucepan, cook shallots in butter over med-high heat, until softened.
Add cream. Simmer, uncovered, until reduced to about 2/3 cup.
Remove from heat. Stir in truffle oil.
Add salt and pepper to taste and stir in chives.
Cut Camembert cheese into two wedges and arrange on plates.
Pour hot cream sauce over and around cheese.
Serve with your choice of fresh fruits, nuts, and breads.
Sunday, January 24, 2010
1 pinch of rosemary
2 teaspoons of black tea
3 pinches thyme
3 pinches nutmeg
3 fresh mint leaves
6 fresh rose petals
6 lemon leaves
3 cups pure spring water
Saturday, January 23, 2010
Chicken Soup with Rice
1 2-pound rotisserie chicken
3 celery ribs
1 large onion, quartered and left unpeeled
6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
3 fresh thyme sprigs
1 bay leaf
4 14 1/2-ounce cans chicken broth plus 2 cans low-sodium chicken broth
2 medium carrots, peeled and sliced 1/4-inch thick
1/2 cup uncooked long or short grain white rice.
1. Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and place in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, both chicken broths and 6 cups water.
2. Simmer, partly covered, for 1 hour. Meanwhile, shred enough chicken meat to yield 1 1/2 cups (pieces about 1 inch long and 1/4 inch thick), reserving remaining meat for another use. Cut remaining celery ribs into 1/4-inch dice.
3. Pour chicken broth through a fine-mesh sieve into another large pot, pressing hard on solids with back of a spoon, then discarding them. If necessary, skim fat. Add carrots, diced celery and rice.
4. Simmer, partly covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley. Serve hot.
Yield: About 2 1/2 quarts.
Friday, January 22, 2010
Thursday, January 21, 2010
Dust of Snow
by Robert Frost (1923)
Tuesday, January 19, 2010
Braised winter squash in caramel sauce
1 cup sugar
1/4 cup sherry vinegar
2 tablespoons minced garlic
1/2 cup chopped red onion
1 1/2 to 2 pounds any winter squash or sweet potatoes or yams or any waxy potatoes, cleaned and cut into 1-inch cubes (about 4 cups)
Salt and freshly ground black pepper
1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
Put a large, deep skillet with a tight-fitting lid (preferably non-stick or cast-iron) over medium heat and add sugar and a tablespoon or two of water. Cook, gently shaking pan occasionally, until sugar liquefies and begins to bubble, about 10 minutes. Cook for another minute or so, until melted sugar darkens; turn off the heat. Mix the vinegar with 3/4 cup water; carefully, and at arm's length, add the liquid and turn the heat to medium-high. Cook, stirring constantly, until the caramel melts into the liquid, about 2 minutes.
Add garlic and onion and cook, stirring occasionally, until they soften, about 5 minutes. Add squash, sprinkle with salt and pepper, and stir to coat.
Turn heat down to medium-low, cover, and cook, undisturbed, for about 3 minutes. Uncover the pan, stir, and cook, uncovered, stirring occasionally, until the sauce thickens and the squash can be pierced easily with a fork, about 10 minutes. Stir in the chile. Taste, adjust the seasoning, and serve.
From "How to Cook Everything Vegetarian" by Mark Bittman
Sunday, January 17, 2010
Shrimp Salad with Blood Oranges and Slivered Fennel
1/4 cup fresh blood orange juice (about 1 orange)
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
3 blood oranges, peeled and cut crosswise into thin slices
2 cups thinly sliced fennel bulb (about 1 small)
Chopped fennel fronds (optional)
1. Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
2. Prepare grill to medium-high heat.
3. Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers;
4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.
Wednesday, January 13, 2010
Tuesday, January 12, 2010
- Mexican Hot Chocolate
- 2 teaspoons cornstarch
- 4 cups milk, divided
- 2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped
- (I use Ghirardelli Intense Dark Twilight Delight
- 72% Cacao dark chocolate bar)
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ancho chili powder
- Pinch of salt
1. Whisk together cornstarch and 1/2 cup milk until smooth.
2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, cinnamon, chili powder, and salt until blended and smooth. Whisk in cornstarch mixture.
3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.)
This recipe is my favorite! I can't remember where I got it, I know it was from a magazine. I have tried quite a few Mexican Hot Chocolate recipes and this one is the best so far. Top with whipped cream or marshmallows drizzled with chocolate syrup.
Sunday, January 10, 2010