Friday, March 27, 2009

Spring Fruit & Veggies



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Asparagus

When the first bundles of pencil-thin asparagus start showing up at the market, you know it's officially spring. Asparagus can be prepared in innumerable ways, but early-harvest stalks are so delicious raw that they may not even make it to cooking.


Oriental Flank Steak with Asparagus and Wild-Rice Pilaf

Yield
4 servings (serving size: 4 asparagus spears, 3 ounces steak, and 1 cup wild-rice pilaf)

Ingredients
16 asparagus spears
1/3 cup low-sodium soy sauce
1/4 cup dry sherry
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 (1-pound) flank steak or boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onions
Preparation
Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill.

Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.

Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices.

Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

Cooking Light January 1999


Asparagus Melt with Pesto Spread

Yield
2 servings (serving size: 1 sandwich)

Ingredients
16 asparagus spears
3 tablespoons fat-free mayonnaise
1 tablespoon commercial pesto
2 (2-ounce) slices sourdough bread, toasted
2 (1-ounce) thin slices ham
4 (1/4-inch-thick) slices tomato
2 (1-ounce) slices part-skim mozzarella cheese
Freshly ground black pepper
Preparation
Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender.

Preheat broiler.

Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper.

Cooking Light May 2001



Strawberries

Head to your local farmer's market or U-pick, and, depending on your latitude, you can get fresh strawberries in peak season from mid-April to early June. If you can muster the willpower not to eat them all straight out of the container,

Meringues with Fresh Strawberries and Chocolate Mascarpone

Yield
6 servings

Ingredients
Meringues:
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Chocolate Mascarpone:
1 1/2 tablespoons sugar
1 tablespoon unsweetened cocoa
6 tablespoons (3 ounces) mascarpone cheese, softened
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract

Strawberries:
3 1/2 cups quartered small strawberries (about 1 1/2 quarts)
1/4 cup sugar
Mint sprigs (optional)
Preparation
Preheat oven to 225°.

To prepare meringues, cover a baking sheet with parchment paper. Draw 6 (4-inch) circles on paper. Turn paper over; secure with masking tape. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 6 drawn circles on baking sheet; spread to fill the circles using the back of a spoon.

Bake at 225° for 1 1/2 hours. Turn oven off; cool meringues in closed oven for 30 minutes. Carefully remove meringues from paper. Cool completely. (Meringues can be stored in an airtight container for up to a week.)

To prepare chocolate mascarpone, sift together 1 1/2 tablespoons sugar and cocoa. Combine mascarpone, milk, and vanilla in a small bowl; stir just until combined. Stir in cocoa mixture.

To prepare strawberries, toss berries with 1/4 cup sugar; let stand 15 minutes.

Place 1 meringue on each of 6 plates; spread about 1 1/2 tablespoons mascarpone mixture on top of each meringue. Top each serving with about 1/2 cup strawberry mixture. Garnish with mint sprigs, if desired.

Cooking Light May 2002


Spring Strawberry Pie

Yield
8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

Ingredients
Crust:
1 1/3 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
Cooking spray

Filling:
2 cups sliced strawberries
2 tablespoons balsamic vinegar
1/4 cup sugar
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
6 cups small strawberries

Topping:
3 tablespoons graham cracker crumbs
1 tablespoon chopped hazelnuts or almonds
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted
1/2 cup frozen reduced-calorie whipped topping, thawed
Preparation
Preheat oven to 350°.

Combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.

To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.

To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.

Cooking Light May 2001


Artichokes

You can get artichokes any time of year, but fresh ones grown in season just taste so much better. Take advantage with the recipes below so you can use fresh instead of frozen in the dip.



Creamy Artichoke Dip

To make this the night before, combine dip ingredients, spoon into the baking dish, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking.

Yield
6 servings (serving size: about 1/3 cup)

Ingredients
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise
3 tablespoons grated fresh Parmesan cheese
2 teaspoons minced garlic
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
Cooking spray
Preparation
Preheat oven to 350°.

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

Cooking Light September 2007


Veal-and-Artichoke Stew with Avgolemono

Meat cooked with artichokes takes on a delicious sweetness that contrasts with the tart lemon juice. This dish is usually served on its own, but it's equally delicious with rice, orzo, or egg noodles mixed into the sunny sauce.

Yield
8 servings (serving size: 4 ounces meat, 2 artichoke halves, 1/4 cup sauce, and 1 1/2 teaspoons dill)

Ingredients
Stew:
4 cups water, divided
2/3 cup fresh lemon juice (about 4 lemons), divided
8 medium artichokes (about 10 ounces each)
4 lemons, cut in half
2 1/2 pounds veal round, trimmed and cut into 2-inch cubes
1 1/2 cups coarsely chopped onion
1/2 cup dry white wine
2 (15.75-ounce) cans fat-free,less-sodium chicken broth, divided
1/2 cup chopped fresh dill
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Avgolemono:
1 large egg
5 tablespoons water, divided
2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
1/4 cup chopped fresh dill
Lemon wedges (optional)
Preparation
To prepare the stew, combine 3 cups water and 1/3 cup lemon juice in a large bowl. Working with 1 artichoke at a time, cut off the stem to within 1 inch of base, and peel stem. Remove the bottom leaves and tough outer leaves, and trim about 2 inches from the top of the artichoke. Cut artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and dark green layer from base. Rub edges with a lemon half; place the artichoke halves in lemon water. Repeat procedure with remaining artichokes.

Heat a Dutch oven over medium-high heat, and add veal, browning on all sides. Add onion, and cook for 5 minutes. Add the wine and 1 can of broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Drain the artichoke halves. Add artichoke halves, 1 cup water, 1/3 cup lemon juice, 1/2 cup dill, 1 can of broth, salt, and pepper to pan; cover and simmer for 30 minutes or until the artichokes are tender. Remove veal and artichoke halves with a slotted spoon. Keep warm.

To prepare avgolemono, combine the egg, 3 tablespoons water, and 2 tablespoons lemon juice in a medium bowl. Combine 2 tablespoons water and the cornstarch in a small bowl; add to the egg mixture. Add the egg mixture to juices in pan. Bring to a boil, and cook 5 minutes, stirring constantly with a whisk. Serve the sauce over the veal and artichokes, and sprinkle with 1/4 cup dill. Garnish with lemon wedges, if
desired.

Cooking Light July 2001


Rhubarb

Once a home-baking staple, this sweet-tart vegetable (it's the leaf stalk of the plant, not botanically a fruit) has waned in popularity, and that's a shame. Rhubarb peaks in availability from April to June, grows all over the country. Rhubarb, which looks like crimson celery, has a short season so stock up while you can. It freezes beautifully; just store the stalks in a heavy-duty zip-top plastic bag.


Pork Chops with Rhubarb Chutney

Yield
4 Servings

Ingredients (see preparation)

Preparation
In a medium saucepan over medium heat, combine 2 cups cubed rhubarb (from 2 large stalks), 1/4 cup cider vinegar, 1/4 tsp. orange zest, 2 Tbsp. currants, 1/4 cup packed brown sugar, 1 tsp. minced fresh ginger, 1/8 tsp. crushed red pepper, 1/4 tsp. salt and a pinch of cloves. Stir in 1/2 cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, until rhubarb breaks down and liquid is almost completely absorbed, about 10 minutes. Transfer to a bowl and let cool to room temperature.

Warm 1 Tbsp. olive oil in a large frying pan over medium-high heat. Season 4 (3/4 -inch-thick) boneless pork chops with salt and pepper. Cook chops, turning once, until well-browned on both sides and cooked through (an instant-read thermometer inserted in thickest part of chop should read 155°F), about 10 minutes. Serve with chutney.

All You May 2007


Rhubarb Custard Bars

You can use fresh or frozen rhubarb for this recipe. We actually preferred unthawed frozen rhubarb.

Yield
36 servings (serving size: 1 bar)

Ingredients
Crust:
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled butter, cut into small pieces
Cooking spray

Filling:
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Topping:
1/2 cup sugar
1/2 cup (4 ounces) block-style fat-free cream cheese
1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
1/2 teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
Mint sprigs (optional)
Preparation
Preheat oven to 350°.

To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.

To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.

Cooking Light May 2002

Wednesday, March 25, 2009

Appetite - the desire to eat food, felt as hunger



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Barbecued-Tofu Sandwich

Think what you will about barbecue's affinity for tofu, this match-up makes a wonderful hot sandwich. Put a little Coleslaw next to it for an extra kick.

Yield
4 servings

Ingredients
1 (14-ounce) package firm tofu, drained and cut into 8 (1/2-inch-thick) slices
1/8 teaspoon salt
1/3 cup all-purpose flour
1 teaspoon vegetable oil
1 cup commercial barbecue sauce
4 (2-ounce) hamburger buns
Preparation
Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 1 hour, pressing down occasionally. Sprinkle slices with salt.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow dish; dredge tofu slices in flour. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; brush half of barbecue sauce over tofu, and cook 2 minutes. Turn slices over; brush with remaining barbecue sauce, and cook 3 minutes or until tofu is glazed. Place 2 tofu slices on bottom halves of buns; cover with tops of buns.

Cooking Light May 2000


Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette

This colorful salad is alive with flavors―bitter greens, pungent raw onion, sweet dates, tart grapefruit, and spicy curry.

A platter of this colorful salad makes an elegant starter. Sugary dates provide a sweet contrast to the salad's bitter greens. Grapeseed oil is mild; substitute canola oil, if you prefer.

Yield
8 servings (serving size: about 1 cup)

Ingredients
4 cups trimmed watercress (about 1 bunch)
4 cups torn frisée (about 1 head)
1 cup red grapefruit sections (about 2 grapefruit)
1 cup thinly sliced red onion
8 whole pitted dates, sliced
2 tablespoons white balsamic vinegar
1/2 teaspoon curry powder
1/2 teaspoon salt
5 teaspoons grapeseed oil
Preparation
Arrange watercress and frisée on a large platter, and top evenly with grapefruit, onion, and dates.

Combine vinegar, curry powder, and salt in a small bowl, and slowly add oil, stirring constantly with a whisk. Drizzle over salad. Serve immediately.

Cooking Light November 2007


Pasta with Sun-Dried Tomato Pesto and Feta Cheese

The oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.

Yield
4 servings (serving size: 1 cup)

Ingredients
1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.


This vegetarian entrée combines flavors from all over the Mediterranean―Spanish almonds, Italian pasta, Greek feta―to create a satisfyingly rich dish. Oil from the sun-dried tomatoes and pasta cooking water whir together in the food processor to make a creamy sauce that's amplified by the feta cheese on top. Summer vegetables like zucchini, yellow squash, or green beans would make a good accompaniment.

Cooking Light October 2004


Chicken with Dark Beer (Coq à la Bière)

Similar to southern France's coq au vin, this nothern French recipe simmers chicken in deeply flavored beer for tenderness and nice caramel flavor. Add in juniper berries and a little bit of gin for their fresh taste, plus the creamy texture of yogurt stirred in at the end and you've got a recipe for a great cold-weather meal.

Southerners in France like their chicken cooked in wine, preferably a rich red, but northerners go for the caramel intensity of dark beer laced with plenty of onions. The sweetness of the beer is enhanced with a spicing of juniper berries and a shot of gin, the local tipple. I enjoy a puree of celery root or lentils on the side, but the traditional accompaniment would be mashed or boiled potatoes. The chicken can be prepared ahead and refrigerated in its sauce up to three days, or freeze it up to one month. Thaw, reheat, and add the yogurt and vinegar before serving.

Yield
4 servings

Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
2 tablespoons butter
1 tablespoon canola oil
3 tablespoons dry gin
3/4 cup chopped celery
3/4 cup chopped peeled carrot
1/2 cup chopped shallots (about 3 medium)
3 juniper berries, crushed
1 (8-ounce) package mushrooms, halved
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup dark beer
1/4 cup whole-milk Greek-style yogurt
2 teaspoons white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
Preparation
1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.

2. Add celery, carrot, shallots, and juniper berries to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan, nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160°. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)

3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; stir in vinegar. Taste and adjust seasoning, if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.

Cooking Light January 2009


Soy Citrus Scallops with Soba Noodles

It's hard to believe, but this dish takes less than 20 minutes to prepare. With quick-seared scallops over hearty soba noodles, it's a great meal for any night, but the sweet-salty-sour-spicy marinade/sauce is what made it a favorite.

Steamed peas vinaigrette round out the plate. Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk. Pour over peas mixture; toss.

Yield
4 servings

Ingredients
3 tablespoons low-sodium soy sauce
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon bottled ground fresh ginger
1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
1 tablespoon dark sesame oil, divided
1 pound large sea scallops
4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
1/8 teaspoon salt
1/4 cup thinly sliced green onions
Preparation
1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.

Cooking Light April 2009


Walnut Cake with Praline Frosting

Yield
16 servings (serving size: 1 square)

Ingredients
Cake:
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter, softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 large egg white
1 teaspoon vanilla extract
1 cup 1% low-fat buttermilk
6 tablespoons chopped walnuts, toasted
Cooking spray

Frosting:
1/2 cup packed brown sugar
6 tablespoons 1% low-fat milk, divided
2 tablespoons butter
1 tablespoon light corn syrup
Dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped walnuts, toasted
Preparation
1. Preheat oven to 350°.

2 To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk.

3. Place 7 tablespoons butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 teaspoon vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tablespoons walnuts. Scrape batter into a 13 x 9–inch pan coated with cooking spray.

4. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

5. To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 tablespoons butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 tablespoons milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tablespoons chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

Cooking Light, September 2008

Thursday, March 12, 2009

Lemon Drizzle Cake


This recipe is from Mary Berry's Ultimate cake book

Lemon Drizzle Cake

4oz (100g) soft margarine (I used butter as I never have margarine)
6oz (175g) caster sugar (see note)
6oz (175g) self-raising flour
1 teaspoon baking powder
2 extra large eggs (I used three normal-sized ones)
4 tablespoons milk
zest of 1 lemon

For the topping:
juice of 1 lemon
4oz (100g) caster sugar (see note)

Pre-heat the oven to 180C/350F/Gas 4, and line and grease a 7in deep round cake tin. Other recipes I found recommended using a 2lb loaf tin for this purpose.

Combine the sugar and margarine, then add the eggs and milk. Sift in the flour and baking powder and beat the whole lot together. Add the lemon zest and tip into your prepared tin. Bake for 40 minutes. To check if your cake is done put an ear near it. An underdone cake will make tiny pricking noises. A done cake will be silent.

When you’ve taken the cake out of the oven mix the lemon juice and sugar together. Prick the cake surface with a skewer or fork then spread the sugary lemon (or lemony sugar, however you want to look at it) over the top, and leave the cake in the tin to cool.The lemon juice will soak into the cake, leaving a crunchy lemony topping. Turn out and serve.

Note: Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.

Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor). You can also purchase castor sugar online.

Home on the Range


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Loaded Sweet Potato

Ingredients

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Directions
Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
Tyler Florence - Food Network
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Green Beans with Bacon and Hazelnuts

Ingredients

1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts (see Tip)
1/4 teaspoon salt
Directions
Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.

Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Eatingwell.com
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Bacon-Wrapped Meatloaf

Ingredients

Brown Sugar Ketchup Glaze

1/4 cup ketchup or chili sauce
2 tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meat Loaf

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black paper
2 teaspoons Dijon mustard
2 teaspoons Worchestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 up milk, buttermilk or low-fat plain yogurt
2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork)
2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced parsley
6 ounces thin-sliced bacon
Glaze

Directions

Mix all ingredients for glaze in a small bowl; set aside.

Meat Loaf

Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve
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Chocolate Covered Apples

Ingredients
6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala
Popsicle sticks
1 pound semisweet chocolate, cut into chunks
1 cup M & M's, chopped pistachios, shredded coconut, toffee pieces, or crushed Oreos
Directions
Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold.

Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots.

Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.

Tyler Florence, Food Network

Wednesday, March 11, 2009

Moveable Feast (The Packable Lunch)


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Taking your lunch to work saves you money, and when you start with fresh ingredients, you’ll enjoy a more healthful meal as well. With just a little organization and a few supplies― such as an insulated bag and serving-sized containers―your lunch box options will be invitingly inspired. Try these four tips to ensure brown bagging success every time.

1. Make dishes ahead when possible.Barley and Beef Soup, like many soups and stews, improves with time; make it the night before. Lemony Hummus, too, will grow better as its ingredients marry.

2. Keep it separate. To prevent soggy sandwiches, pack separate zip-top bags of tomato slices, lettuce, and bread, then assemble the sandwiches just before serving. Similarly, don’t dress leafy salads until you are ready to eat. Salt will draw moisture out of watery ingredients, so add items such as tomatoes and cucumbers to a grain salad at the last minute for the best results. However, some sandwiches, like Tuna Pan Bagnat, are meant to absorb some liquid from the filling, so can be assembled ahead of time.

3. Put leftovers to good use. Consider applying extras from dinner to the next day’s lunch. Slice leftover chicken or beef and serve it on top of pasta or salad greens, mix it into a grain salad (such as Tabbouleh with Chicken and Red Pepper), or make it into a sandwich. Chop extra grilled vegetables and add them to soups, salads, or sandwiches.

4. Stay safe. Keep cold food cold (below 40°) and hot food hot (above 140°) as it travels. Use insulated lunch bags, coolers, thermoses, ice bags, and frozen gel packs to help with temperature control. If reheating items in a microwave, the United States Department of Agriculture recommends they reach 165° and are served steaming hot.


Tabbouleh with Chicken and Red Pepper

Use rotisserie or leftover chicken for this dish, if you like. If you're making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.

Yield
4 servings (serving size: 1 1/4 cups)

Ingredients
1/2 cup uncooked bulgur
1/2 cup boiling water
1 1/2 cups diced plum tomato
3/4 cup shredded cooked chicken breast
3/4 cup minced fresh flat-leaf parsley
1/2 cup finely chopped red bell pepper
1/2 cup diced English cucumber
1/4 cup minced fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Add tomato and remaining ingredients; toss well


Barley and Beef Soup

Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed. Serve the soup with crusty bread, crackers, or Spicy Whole-Wheat Pita Chips.

Yield
6 servings (serving size: 1 3/4 cups)

Ingredients
Cooking spray
2 cups chopped onion (about 1 large)
1 pound chuck steak, trimmed and cut into 1/2-inch cubes
1 1/2 cups chopped peeled carrot (about 4)
1 cup chopped celery (about 4 stalks)
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cups fat-free, less-sodium beef broth
2 cups water
1/2 cup no-salt-added tomato puree
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
Preparation
1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

Tuna Pan Bagnat

A favorite in southern France, pan bagnat (pan ban-YAH) means "bathed bread." The bread in this sandwich is meant to absorb some liquid from the filling, so it's fine to assemble it entirely ahead of time. Serve with potato salad, pasta salad, or baked chips.

Yield
4 servings (serving size: 1 sandwich)

Ingredients
1/3 cup finely chopped red onion
2 tablespoons chopped pitted niçoise olives
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce) can premium tuna, packed in oil, drained
1 hard-cooked large egg, chopped
1/4 cup thinly sliced fresh basil
2 teaspoons extra-virgin olive oil
1 (8-ounce) whole-wheat French bread baguette
1 garlic clove, halved
1 cup thinly sliced plum tomato (about 1)
Preparation
1. Combine first 7 ingredients in a medium bowl. Combine basil and oil; stir with a whisk. Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Rub cut sides of garlic clove over cut sides of bread; discard garlic. Drizzle basil mixture evenly over cut sides of bread. Spoon tuna mixture on bottom half of baguette. Arrange tomato slices over tuna mixture. Cover with top half of baguette. Wrap filled baguette in plastic wrap, and let stand for 20 minutes. Cut filled baguette into 4 (3-inch) equal portions.


Lemony Hummus with Spicy Whole-Wheat Pita Chips

This dish makes a wholesome accompaniment for sandwiches and salads. Keep extra pita chips stored in an airtight container for up to three days.

Yield
8 servings (serving size: 3 1/2 tablespoons hummus and 6 chips)

Ingredients
Hummus:
3 tablespoons fresh lemon juice
3 tablespoons water
2 tablespoons tahini (sesame seed paste)
1 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Chips:
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
6 mini whole-wheat pitas, split in half horizontally
Cooking spray
Preparation
1. Preheat oven to 350°.

2. To prepare hummus, combine first 8 ingredients in a food processor; process until smooth.

3. To prepare chips, combine 2 teaspoons cumin and next 3 ingredients (through red pepper). Cut each pita half into 4 wedges. Arrange pita wedges on a baking sheet. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita. Bake at 350° for 10 minutes or until crisp. Serve with hummus.

Source: Cooking Light

Saturday, March 7, 2009

Remembrance of Things Pasta


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Hand-rolled noodles made from scratch really aren't that difficult. Invest an hour or two now and you'll ultimately save more time.

Make two batches at once (mix them separately so you don’t overcrowd your food processor). Enjoy one batch tonight, and freeze the other―in meal-sized portions―for quick and delicious weeknight dinners. Pair them with an easy sauce.

They refer to the dough for this rustic hand-shaped pasta as "Rich Man's Golden Pasta," because in Italy it's a luxury to use precious egg yolks to moisten and enrich pasta dough. Makaruni, common in Istria, is a pasta that grandmothers used to make when there was no time to roll, cut, and shape other pastas. Use this rich dough to prepare pappardelle when time allows.

Makaruni Pasta:

2 cups all-purpose flour (about 9 ounces)
Dash of salt
6 tablespoons water
1 1/2 tablespoons extravirgin olive oil
5 large egg yolks

Preparation

1. To prepare pasta, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and dash of salt in a food processor. Combine 6 tablespoons water, 1 1/2 tablespoons extravirgin olive oil, and egg yolks in a bowl, stirring well with a whisk. With processor on, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.

2. Pat dough into a 3 x 8–inch rectangle 1-inch thick. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), divide dough into 14 equal pieces. Roll each piece between your palms back and forth, into a strand about 2 inches long. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions to form 112 strands.

3. Bring 6 quarts water to a boil in a large Dutch oven. Place pasta in a sieve, and shake off excess flour. Add pasta to pan. Cook for 1 1/2 minutes or until done; drain.

Pasta Basics:

Step 1:

Combine all dry ingredients in a food processor, and slowly add wet ingredients through the food chute with the motor running. Process just until the dough begins to form a ball.


Step 2: Knead Dough

Turn the dough out onto a lightly floured work surface, and knead a few minutes, until the dough is smooth and shiny on the outside, soft throughout (no lumps), and stretchy. Form the dough into a disk, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. You can store it in the refrigerator for one day, or freeze it for up to six weeks.

Step 3: Form Makaruni
Divide dough into 8 equal portions. Divide one portion at a time into 14 equal pieces. Roll each piece between your palms back and forth, into a strand about 2 inches long. Place strands on a well-floured jelly-roll pan. Repeat procedure with remaining dough portions

Toss and Cook

Bring 6 quarts water to a boil in a large Dutch oven. Place pasta in a sieve and shake off excess flour. Add pasta to pan. Cook for 1 1/2 minutes or until done; drain.

Freeze Your Extra Batch
Lightly flour the pasta, and lay it out on trays that fit into your freezer. Freeze just until set, then pack it in small air-tight plastic bags or containers. This makes it easy to portion pasta―if you're cooking for two, put only two servings' worth in each bag.

Don't defrost before you cook the pasta; simply drop the frozen pieces into boiling water. When you cook frozen pasta, always use an additional quart of water so the temperature does not drop when the pasta is added. If the water takes too long to return to a boil, the pasta will stick together in the pot.

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Makaruni with Sausage, Peppers, and Feta
Yield
4 servings (serving size: 1 1/2 cups)

Ingredients

8 ounces uncooked pasta (about 2 cups)
1 teaspoon olive oil
3 cups (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
1/2 teaspoon salt, divided
8 ounces turkey Italian sausage
1 teaspoon dried oregano
1 garlic clove, minced
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup sliced pitted kalamata olives
1/4 teaspoon freshly ground black pepper

Preparation

Cook the pasta in boiling water. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.

Vodka Sauce

1 tablespoon butter
2/3 cup finely chopped onion
1 garlic clove, minced
1 (8-ounce) can tomato sauce
4 teaspoons all-purpose flour
1 tablespoon water
3/4 cup half-and-half
1/2 cup 2% reduced-fat milk
1/3 cup vodka
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons finely chopped basil

Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce; simmer, partially covered, 8 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, milk, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add cooked pasta; toss to coat. Sprinkle with basil.



Roasted Eggplant-Tomato Sauce
Yield
4 servings (serving size: 1 1/2 cups)

Ingredients

3 cups (1-inch) cubed peeled eggplant (about 12 ounces)
Cooking spray
1 tablespoon olive oil
1 garlic clove, minced
3 cups chopped tomato (about 1 1/2 pounds)
1/4 cup sliced pitted kalamata olives
2 tablespoons tomato paste
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped fresh basil
1/3 cup chopped fresh oregano
4 cups hot cooked pasta (about 8 ounces uncooked)
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese

Preparation

Preheat oven to 425°.

To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.

Toss the sauce with the pasta, and sprinkle with cheese.



Morel Mushroom Sauce

Yield
4 servings (serving size: 1 2/3 cups pasta mixture and 1 tablespoon cheese)

Sauce:

2 1/4 cups fat-free, less-sodium chicken broth
2 ounces dried morel mushrooms
1 1/2 teaspoons olive oil
1 cup thinly sliced onion
2 garlic cloves, minced
1 teaspoon kosher salt
2 teaspoons finely chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1 1/2 pounds cremini mushrooms, sliced
1/4 cup no-salt-added tomato paste
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon truffle oil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

To prepare sauce, bring broth to a boil in a medium saucepan. Add morel mushrooms to pan. Remove from heat. Cover and let stand 40 minutes. Drain morel mushrooms through a colander over a bowl, reserving morel mushrooms and liquid. Halve morel mushrooms lengthwise; set aside.

Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté for 3 minutes, stirring frequently. Clear a spot in bottom of pan. Add garlic to clear spot in pan, and saute for 30 seconds. Add salt, thyme, and pepper; sauté 30 seconds, stirring frequently. Add reserved morel mushrooms and cremini mushrooms to pan. Cover, reduce heat, and cook for 4 minutes. Uncover, increase heat to medium-high, and cook 2 minutes or until liquid almost evaporates, stirring frequently. Clear a spot in bottom of pan. Add tomato paste to clear spot; cook 1 minute. Stir tomato paste into mushroom mixture.

Stir in 1 cup reserved mushroom liquid. Cook for 8 minutes or until very thick, stirring occasionally. Stir in remaining mushroom liquid; cook for 4 minutes or until slightly thick, stirring occasionally. Add pasta and parsley to sauce mixture; toss well. Stir in truffle oil. Serve with cheese

Source: Cooking Light

Wednesday, March 4, 2009

Go Ahead, Give In Satisfy Your Cravings


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Cravings are common. Here are clever ways to satisfy them without going overboard.

A common craving is for ethnic, spicy fare, and these Vietnamese-style sandwiches fill the bill. You can prepare the pork and the mayonnaise mixture (steps 3 and 4) up to a day ahead. Assemble the sandwiches up to four hours ahead, wrap in plastic wrap, and refrigerate.

Bahn Mi

Yield
8 servings (serving size: 1 sandwich)

Ingredients
1/2 cup shredded carrot
1/2 cup grated peeled daikon radish
1 tablespoon cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
3 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoons sugar
1 (1-pound) pork tenderloin, trimmed
Cooking spray
1/2 teaspoon salt
3 tablespoons fat-free mayonnaise
2 (20-inch) baguettes (about 8 1/2 ounces each)
16 thin cucumber slices (about 1 cucumber)
16 cilantro sprigs
1/4 cup thinly sliced green onions (about 2)
1 seeded and thinly sliced jalapeño pepper
Preparation
1. Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.

2. Preheat oven to 400°.

3. Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.

4. Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.

5. Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeño. Press top gently to close; cut each baguette into 4 equal servings.

Cooking Light, SEPTEMBER 2008


Hot Artichoke-Cheese Dip

This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Yield
12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients
2 garlic cloves
1 green onion, cut into pieces
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
1/3 cup reduced-fat mayonnaise
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
12 ounces frozen artichoke hearts, thawed and drained
Cooking spray
24 (1/2-ounce) slices baguette, toasted
Preparation
1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Cooking Light, SEPTEMBER 2008


Steak Frites with Shallot Pan Reduction

Many crave hearty meals, and this take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.

Yield
4 servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)

Ingredients

1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks
Cooking spray
3/4 teaspoon kosher salt, divided
2 teaspoons chopped fresh thyme, divided
1 pound boneless sirloin steak, trimmed
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons finely chopped shallots
2 tablespoons brandy
3/4 cup less-sodium beef broth
1 tablespoon Dijon mustard
1 1/2 teaspoons butter

Preparation

1. Position 1 oven rack on the highest setting. Position another rack on the lowest setting.

2. Preheat oven to 450°.

3. Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.

4. Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.

5. Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Add butter, stirring with a whisk.

6. Slice steak. Serve with shallot pan reduction sauce and potatoes.

Wine note: This classic dish deserves its classic match: cabernet sauvignon. If price is no object, opt for a top red Bordeaux from France. But to stay under $30, a rich, full-bodied cabernet from California will do the trick. The Geyser Peak Cabernet Sauvignon 2005 is a steal at just $18.

Cooking Light, SEPTEMBER 2008


A common craving is chips. This snack quells an oft-cited yen for Mexican fare and has protein, complex carbs, and fiber.

Ultimate Nachos

Yield
80 nachos; about 6 servings

Ingredients

80 corn tortilla chips, approximately 8 ounces
3 to 4 jalapenos, thinly sliced*
4 1/2 ounces diced red onion, approximately 1 cup
6 ounces finely grated Cheddar, approximately 2 1/4 cups
6 ounces finely grated Oaxaca cheese, approximately 2 1/4 cups
2 tablespoons finely chopped fresh oregano leaves
2 cups fresh salsa
2 cups sour cream
2 cups guacamole

Directions

*Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact.

Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.

Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.

Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole.

alton brown, food network


The Perfect Salad

Yield
4 servings

Ingredients

2 cups (1/2-inch cubes) rustic country bread
Extra-virgin olive oil, to taste
Olive oil, for brushing
1 baking potatoes, like russet, sliced thinly lengthwise into 16 slices
8 mixed herb leaves, such as basil, parsley, mint, lemon thyme, or tarragon cleaned and dried, plus 1/2 cup chopped mixed herb leaves
Salt and freshly ground black pepper
4 tablespoons grated Parmesan or pecorino Romano
4 eggs
2 whole boneless, skinless chicken breasts
2 cups chicken broth
4 medium tomatoes, cored and sliced into 1/2-inch thick slices
6 to 7 cups loosely packed torn mixed greens such as romaine, frisee, arugula, baby red oak leaf, Belgian endive, or radicchio, washed and dried
1 cup unpeeled English or Kirby cucumbers, sliced
2 tablespoons snipped dill or chives

Vinaigrette:

1/4 cup red or white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
3/4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot
1 teaspoon minced garlic

Directions

Preheat oven to 350 degrees F. Toss bread cubes with olive oil, place on baking sheet in single layer bake of 6 minutes, toss cubes and bake for another 6 minutes, or until golden and crisp. Remove from oven and sprinkle with salt.

Heavily oil a pan with olive oil. Lay down 8 slices of potato. Place an herb leaf in the center of each potato. Lay another potato slice on top of the herb and brush liberally with oil. Bake for 7 minutes until golden brown. Remove from the oven and sprinkle with salt and pepper. Increase heat to 400 degrees F.

On a silpat or parchment lined cookie sheet, place each of 4 tablespoons of cheese, spreading out each to 3-inch diameter across. Cook the cheese until melted and slightly browning, about 6 minutes. Remove the cheese from the pan and drape the cheese over a rolling pin, bottle, or the bottom of a cup to shape it. Place the frico on top of the salad.

Place eggs in saucepan and cover with water. Bring to a boil. Remove from heat, cover, and let sit for 15 minutes. Transfer to ice bath. Peel and quarter eggs.

In a medium pan place chicken in a single layer and add enough chicken broth to cover by 1/2-inch. Transfer the breasts to a plate, and bring liquid to a boil. Return breasts, bring to a boil, and simmer gently for 7 minutes. Turn off the heat, cover and let stand for 10 minutes. Remove from liquid and let cool. Slice on a diagonal before adding to salad. Serve warm or room temperature.

Sprinkle sliced tomatoes with salt. Lay slices on paper towels to drain. Set aside.

Place greens on a platter. Arrange egg quarters, sliced chicken breast, tomatoes, and cucumber in a decorative manner. Sprinkle mixed herbs and croutons on top.

In a bowl, whisk together vinegar, mustard, salt, pepper. Add oil in a slow stream and whisk to emulsify. Add the shallots and garlic and adjust seasoning. Serve vinaigrette on the side.

sarah moulton, food network


Another recipe to satisfy a craving for spicy ethnic fare

West Indian Curried Chicken Roti

Yield
6 servings

Ingredients

2 tablespoons ground turmeric
1 tablespoon crushed dried chili flakes
1 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1/2 tablespoon ground cloves
1/2 tablespoon ground ginger
1/2 tablespoon garlic powder
1/2 teaspoon yellow mustard seeds
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
2 teaspoons salt
1/4 cup vegetable oil
1 chicken, cut into 8 pieces
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 sprigs fresh thyme
1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste
2 cups chicken broth
1 can unsweetened coconut milk
1 tablespoon light brown sugar
2 tablespoons finely chopped fresh cilantro
1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warm

Directions

In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.

In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.

In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary.

(Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.)

Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve.

West Indian Bread for Roti:
4 cups all purpose flour

2 tablespoons baking powder

1 teaspoon salt

1 tablespoon vegetable oil, plus more for cooking roti

1 cup water

To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.)

Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.

Yield: 6 large roti breads

emeril lagasse, food network


Three-Cheese Macaroni and Cheese

Some have a hankering for pasta with high quality cheese. The ultimate comfort food is mac and cheese. Keep a close eye on the flour while it cooks so it doesn't burn. For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.

Yield
6 servings (serving size: about 1 ramekin)

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion (about 1 medium)
2 tablespoons all-purpose flour
1 garlic clove, minced
1 1/2 cups 1% low-fat milk
1 bay leaf
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 teaspoon salt
2 cups uncooked elbow macaroni (about 8 ounces)
Cooking spray
2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
2/3 cup panko (Japanese breadcrumbs)
1/8 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.

2. Preheat oven to 375°.

3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.

Cooking Light, September 2008


Dark Chocolate and Cherry Brownies

Sweets are a top craving, and chocolate is in a class by itself. These rich brownies are just the ticket. Lining the pan with parchment paper helps prevent the moist brownies from sticking.

Yield
16 servings

Ingredients

Cooking spray
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup cherry preserves
1/3 cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
Powdered sugar (optional)
Preparation
1. Preheat oven to 350°.

2. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

Cooking Light September 2008
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