4/27/2011

Fried Rice with Shrimps, Chicken Breast and Vegetables

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This Main Course recipe was published in 'Chinese Cuisine - p24'



Serves 4

Ingredients:
• 6½oz (200g) rice (suitable for eating with chopsticks)
• ½tsp (2½ml) salt
• 6½oz (200g) shiitake mushrooms (alternatively button mushrooms, oyster) mushrooms or soaked and drained jelly ear fungus)
• 8oz (250g) chicken breast fillet
• 6½oz (200g) medium-sized carrots
• 3-5 savoy cabbage leaves
• 3oz (90g) bacon
• 1 small onion
• 2 eggs
• Sea salt as desired
• 4tbsp (60ml) sesame oil
• 3oz (90g) shrimps
• 2tbsp (30ml) soy sauce

Preparation:
1. Cook the rice according to the instruction on the packet. Add ½tsp (2½ml) salt to the water.

2. Clean the shiitake mushrooms, remove the stalks and cut the caps into quarters.

3. Cut the chicken breast fillet, peeled carrot and cabbage into strips.

4. Dice the bacon and onion and fry gently until the onion softens. Add the chicken and saute in the bacon fat. Add the mushrooms, carrots and cabbage.

5. Beat the eggs with the sea salt and fry an omelette in 2tbsp (30ml) sesame oil. Take out the pan and cut into pieces.

6. Heat the rest of the oil and quickly saute the cooked rice, shrimps, all the precooked ingredients and the soy sauce, turning frequently. Serve immediately.

4/23/2011

Angel Noodle Salad

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This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p24'



Yield: About 1 Quart

Main Ingredients:
• 2 Cups Seaweed Jelly Noodles
• 1/8 Carrot
• ¼ Onion
• 1/3 Cucumber

Seasoning Ingredients:
• 5 to 6 Tbsp Mayonnaise
• 1 Tbsp Vinegar
• 2 Tbsp Sugar
• ½ tsp Salt

Preparation:
1. Cut the onion, carrot, and cucumber thinly.

2. In boiling water, cook the noodles for 15 seconds. Drain the water.

3. Right after draining the water, add the vinegar, sugar, and salt. Mix well and set them aside for 20 minutes.

4. Meanwhile, in cold water, add the chopped onions and 2 drops of vinegar. Set it aside for 10 minutes. After 10 minutes, drain the water. Remove the left over water with a paper towel.

5. After 20 minutes, drain the liquid from the noodles. Combine the noodles, all of the vegetables, and mayonnaise. Mix well.

6. Add 1 Tbsp of sugar. Depending on your taste, you can adjust the amount of the sugar.

Raspberry Torte

No comments:
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p30'



Preparation time 20 minutes plus 40 minutes for decoration

Ingredients:
• 100g (4oz) plain chocolate
• 4 eggs, separated
• 175g (6oz) caster sugar
• 125g (5oz) plain flour, sifted

Ingredients for The filling:
• 225g (8oz) frozen raspberries
• 150ml (¼pt) double cream, whipped and sweetened

Ingredients for Decoration:
• 100g (4oz) plain chocolate, chopped
• 300ml (½pt) double cream, whipped

Preparation:
1. Grease a 20cm (8in.) round cake tin and line the base with greased greaseproof paper. Dust with flour. Set the oven to 180°C/350°F/Gas Mark 4.

2. Melt the chocolate in a bowl set over a pan of simmering water. Cool a little.

3. Place the eggs yolks with half the sugar and beat until pale and mousse-like. Beat the egg whites and stiff. Gently fold in the remaining sugar.

4. Using a metal spoon or spatula, fold the egg whites and flour into the mixture. Then fold in the cooled but liquid chocolate.

5. Put into the prepared tin and bake for 45 minutes, or until the cake is well risen and firm when pressed with fingertips. Cool on a wire rack.

6. Defrost the raspberries, keeping any juice. Pat dry with absorbent paper. reserve 6 for decoration and mix the rest with the cream. Mix the kirsch with the juice.

7. Split the cake into 3 and place the bottom layer on a plate. Sprinkle with half the juice and kirsch and spread half the cream on top. cover with the second layer of sponge and the remaining juice and cream. Set the third layer on top.

8. To make the decoration: make 6 small cones out of greaseproof paper. Melt the chocolate over a pan of simmering water. Place a spoonful in each cone and tilt and turn to coat the inside evenly. When set, peel off the paper.

9. Place a spoonful of the cream in a piping bag fitted with a fluted nozzle. Coat the top and side of the cake with the remaining cream. Pine a whirl into each cone and arrange then on the cake with the raspberries in between.

4/22/2011

Penne with Tomato Sauce and lentil Sprouts

No comments:
This Main Course recipe was published in 'Continental Cuisine - p40'.



Serves 4

Ingredients:
• Sprouts from 1½oz(50g) lentils (Mountain lentils)
• 2 spring onions
• 1 clove garlic
• 2tbsp (30ml) olive oil
• 1 stick celery
• 6½oz (200g) diced tomatoes
• 3fl oz (100ml) water
• 3fl oz (100ml) white wine
• 2tsp (10ml) cane sugar
• Freshly ground pepper
• Sea salt as desired
• 2tbsp (30ml) balsamic vinegar
• 12½oz (400g) penne
• 1½oz (50g) freshly granted parmesan

Preparation:
1. Wash the spring onions and cut into thin rings. Peel and finely chop the garlic and saute in olive oil with the spring onions.

2. Thinly slice the celery, add to the spring onions and garlic and fry gently all together for a couple of minutes. Add the tomatoes, water and white wine, cover with a lid and simmer for 30 minutes. 5 minutes before the end of cooking time, add the lentil sprouts and a little more water, if necessary. Season with sugar, pepper, salt and balsamic vinegar.

3. Cook the pasta according to the instructions on the packet, drain and mix with the lentil sprout and tomato sauce. Serve onto plates and sprinkle with parmesan. Serve immediately.

4/21/2011

Salt-Roasted Yukon Gold Potatoes with Caviar and Crème Fraîche

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This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p35'.

When you bring out the caviar, your guests will know that you hold them in high regard. Good caviar is never inexpensive, so I reserve it for my best friends and very special occasions. The humble potato is somehow the perfect match for the elegant caviar. Here is one of the easiest, yet most satisfying, first courses around.

• Yukon gold potatoes are my first choice for this dish. They have a yellow-gold, buttery flesh that bakes beautifully. Small russet, Finn, or Maine potatoes are an alternative. Choose small-to-medium potatoes—this is supposed to be an appetizer, not a side dish to a steak.

• Baking the potatoes on a bed of kosher salt helps draw out the moisture from the potatoes, giving them an especially fluffy texture. If you can’t find kosher salt, use large-crystal sea salt, available at natural food stores and many supermarkets. Table salt will work, but not as well.

• The amount of caviar you use is up to you. Caviar is rich. While you will need at least 1 ounce per person, more than 2 ounces will be excessive. Check your bank account, and take it from there.

• Crème fraîche is easiest to describe as French sour cream, but it is more buttery and less tangy, and it won’t overpower the caviar like American sour cream might. It can be found in many supermarkets or specialty food stores with refrigerated food departments. It is easy to make your own, and I’ve included the recipe.

• Serve the crème fraîche or sour cream next to the potato, not dolloped on top. And sprinkle the chives around the potato and crème fraîche, not indiscriminately. That way each guest can decide how much to use—some people prefer to savor the clean, saline flavor of caviar with as few accoutrements as possible, but others like to gild the lily.


Makes 4 servings

It Wouldn’t Be the Holidays Without . . . Caviar
Rare, costly, sublime—caviar is all of these. There are few foods that state elegance more implicitly. But with the recent United Nations ban on the exportation of caviar from the Caspian Sea (the traditional source of the finest caviar), those of us who love the little fish eggs learned to look elsewhere.

Caviar became a holiday luxury because of its traditional processing cycle, with one of the main two cycles occurring in October. Allowing a month for processing and shipping, the caviar would arrive just in time for Thanksgiving. Caspian caviar was processed from sturgeon eggs; the variety of sturgeon (beluga, osetra, or sevruga) designated the size, color, and flavor of the eggs.

Today’s American caviar, obtained from sturgeon and other fish that are often farmed, is identified by the type of fish. At online caviar stores, you will find a few different kinds of American sturgeon caviar, each with its own flavor profile. I have more than one friend who swears by paddleback (a relative of sturgeon) caviar, comparing it to the best beluga. Whitefish caviar is golden, with crunchy, tiny eggs. Salmon caviar has large red “berries.” When I am feeling flush, I serve a couple of different caviars so guests can compare. Lumpfish caviar is the dyed black stuff at supermarkets—it’s not very good, and the dye can stain your lips. Don’t use it for a special holiday dish.

When serving caviar, simplicity is the key. If you want to serve it as an hors d’oeuvre, perhaps the best way is to spoon the caviar onto toasts. (Cut rounds from firm, white sandwich bread and toast lightly for an attractive canapé.) Or serve the caviar in a traditional caviar servoir, which will keep the eggs ice-cold. You can simulate the servoir by nestling a glass bowl in a larger bowl of ice. Caviar aficionados insist that metal spoons never touch caviar, for fear that the metal will transfer its flavor to the delicate morsels. They recommend bone, wood, or ivory spoons, but I use a Bakelite espresso spoon. No matter how you serve caviar, don’t overwhelm its saline flavor and pleasantly crunchy texture with lots of competing ingredients. If you want to extend it, offer small bowls of minced onion, crème fraîche or sour cream, separately chopped hardboiled egg yolks and whites, and, of course, thin wedges of lemon. But do not encourage your guests to look at the caviar as an upscale salad bar.

Caviar is very delicate and requires very careful handling and constant refrigeration; otherwise the flavor and texture will suffer. Find a trustworthy local purveyor, preferably one with a large turnover of product, or use a reliable source from the Web, such as www.lapetitepearle.com.


Ingredients:
• About 2 cups kosher salt or coarse sea salt, for baking
• 4 small Yukon gold potatoes (4 ounces each), scrubbed but not peeled, pierced a few times with a fork
• 4 to 8 ounces caviar, to taste
• ½ cup crème fraîche (see Note) or sour cream, at room temperature
• Chopped fresh chives, for garnish

Preparation:
1. Position a rack in the center of the oven and preheat to 400°F. Spread enough salt over an 8-inch square baking dish to make a thick layer at least ½ inch deep. Nestle the potatoes in the salt. Bake until the potatoes are tender, about 45 minutes.

2. Brush the salt from the potatoes. Place each potato on a salad plate. Cut the potatoes lengthwise, then squeeze to open them up. Spoon equal amounts of caviar on each potato. Dollop crème fraîche alongside each potato. Sprinkle the chives on each plate around the potatoes and crème fraîche. Serve immediately.

Note:
To make your own crème fraîche, start at least 2 days before using. Fill a medium bowl with boiling water, let stand for 5 minutes, then drain and dry the bowl. Mix 1 cup heavy cream (not ultra-pasteurized) with 2 tablespoons buttermilk in the bowl. Cover loosely with plastic wrap. Let stand in a warm place until thickened, at least 12 hours and up to 24 hours, depending on the temperature. Do not let the crème fraîche get too thick, as it will thicken further when refrigerated. Transfer to a jar or airtight container and refrigerate at least overnight. The crème fraîche can be kept, refrigerated, for up to 2 weeks.

Chocolate Punch

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This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p135'.

Ingredients:
• ¾ cup semisweet chocolate chips
• 2 cups hot water
• ½ cup sugar
• 2 quarts milk
• 2 teaspoons vanilla
• 1 quart club soda
• 1 quart vanilla ice cream

Preparation:
In small saucepan, melt chocolate chips over low heat. In large saucepan, add melted chocolate to water along with sugar. Heat chocolate mixture until just boiling, stirring constantly. Add milk and vanilla and cook until heated through. Combine with club soda in punch bowl and serve with scoops of ice cream.

Raspberry White Chocolate Muffins

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This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p107'.

Ingredients:
• 1 cup milk
• ½ and ¼ cup butter, melted and divided
• 1 egg, slightly beaten
• 2 cups flour
• 1/3 and ¼ cup sugar, divided
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup fresh or frozen raspberries
• ½ cup white chocolate chips

Preparation:
Preheat oven to 400 degrees. Line a muffin pan with paper liners. In a large bowl, combine milk, ½ cup butter, and egg. Stir in flour, 1 / 3 cup sugar, baking powder, and salt; stir just until flour is moistened. Gently stir in raspberries and white chocolate chips. Spoon batter into prepared baking cups. Bake for 24 to 28 minutes or until golden brown. Allow to cool slightly before removing from pan. Dip top of each muffin in remaining melted butter, then in remaining sugar.

Fudgy Pecan Pie

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This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p79'.

Ingredients:
• 2 squares semisweet chocolate
• ¼ cup butter
• 1 (14 ounce) can sweetened condensed milk
• ½ cup hot water
• 2 eggs, well beaten
• 1¼ cups pecan pieces
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 unbaked piecrust

Preparation:
Preheat oven to 350 degrees. In saucepan over low heat, melt chocolate and butter. Stir in milk, hot water, and eggs; mix well. Remove from heat; stir in pecans, vanilla, and salt. Pour into piecrust. Bake for 40 minutes or until center is set. Cool on wire rack. Serve pie warm or chilled. Store covered in refrigerator.

Banana Chocolate Chip Cookies

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This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p51'.

Ingredients:
• 2/3 cup shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2¼ cups flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 3 small ripe bananas, mashed
• 1 (12 ounce) package milk chocolate chips

Preparation:
Preheat oven to 400 degrees. Blend shortening and sugar. Add eggs one at a time, beating after each addition. Add vanilla. Combine dry ingredients and add to creamed mixture. Add mashed bananas and mix well. Stir in chocolate chips. Drop by teaspoonful onto ungreased cookie sheet. Bake for 12 to 15 minutes. Makes 6 dozen.

Mocha Fudge

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This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p23'.

Ingredients:
• 1 tablespoon instant coffee
• 1 tablespoon boiling water
• 2½ cups sugar
• ½ cup butter
• 1 (5 ounce) can evaporated milk
• 1½ cups semisweet chocolate chips
• 1 (7 ounce) jar marshmallow crème
• ½ teaspoon vanilla

Preparation:
Dissolve coffee in boiling water. Set aside. In saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes. Remove from heat. Stir in coffee mixture, chocolate chips, marshmallow crème, and vanilla. Pour into buttered 9x9-inch pan. Let stand at room temperature for 1 hour. Cut into 1-inch squares. Cover. Refrigerate until fudge is set.

White Family Corn Soufflé

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This Side recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p43'.



Wisconsin native Michael White is the executive chef and partner of three restaurants: Convivio, Alto and his newest venture, Marea. In 2010, Chef White and Marea received the James Beard Award for Best New Restaurant in the Country. White is also the most Michelin Star-holding chef in New York City. He is the author of the book Fiamma: The Essence of Contemporary Italian Cooking.

Ingredients:
• 1 15.25 ounce can whole kernel corn
• 2 15.25 ounce cans cream style corn
• 2 large eggs, beaten
• 2/3 cup whole milk
• 1 teaspoon sugar
• 1/2 sleeve of saltine crackers, crushed (about 13 crackers)
• Salt and pepper to taste

Preparation:
1. Preheat oven to 350 degrees.

2. Empty both cans of corn into a medium bowl. In a separate bowl, beat eggs and add milk.

3. Combine milk/egg mixture with corn. Add sugar. Add crushed crackers and season mixture with salt and pepper to taste. Mix until combined and place in a greased soufflé baking dish.

4. Bake corn soufflé custard for 30-35 minutes until set. Serve.

4/20/2011

Smoked Mozzarella and Veggie-Stuffed Pizza

No comments:
This Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p163'

• Preparation time: 8 minutes
• 4 servings
• Cooking time: 14 minutes
• 297 calories per serving, 29% from fat

RealAge effect if eaten 12 times a year:
One huge slice has less than 300 calories but plenty of lycopene and potassium, making your RealAge younger by 10.0 days.

RealAge-effect ingredients:
Vegetables, tomato paste (beta-carotene, potassium, fiber, healthy protein, flavonoids, lycopene)

Ingredients:
• Cooking oil spray
• 1 pound fresh, cut stir-fry vegetables (packaged or from the salad bar), such as broccoli,
• zucchini, mushrooms, red onion, bell peppers, and julienned carrots
• Salt and freshly ground black pepper
• 1⁄4 cup tomato paste
• 2 tablespoons olive relish, such as American Spoon brand
• 2 tablespoons sun-dried tomato bits, such as Sonoma brand
• 1 (12-inch or 10-ounce) prepared thin pizza crust, such as Boboli brand
• 1⁄4 cup chopped mixed green herbs such as chives, thyme, parsley, and basil
• 1⁄2 cup (2 ounces) finely shredded smoked mozzarella cheese

Preparation:
Heat oven to 425 degrees. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking oil spray; add vegetables. Stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Salt and pepper to taste.

Combine tomato paste, olive relish, and sun-dried tomato bits. Spread over pizza crust; top with cooked vegetables, herbs, and cheese, in that order. Bake the pizza directly on the oven rack for approximately 10 minutes, or until crust is golden brown and cheese melts.

Substitutions:
Olive paste, tapenade (olive-caper paste), or olivada (olive paste without capers) may be substituted for the olive relish. Look for jars of this rich Mediterranean mixture in specialty food markets and many supermarkets. If you can’t find olive relish, substitute 2 tablespoons of any available commercial mixture of finely diced olives, oil, and other ingredients—perhaps garlic, anchovies, lemon juice, capers, or carrots. Smoked Gouda or Lorraine cheese may replace the smoked mozzarella.

Tips:
Baking the pizza directly on the oven rack produces a very crisp crust. If you don’t have a pizza paddle (a broad, flat wooden board that has a handle), use a large cookie sheet to remove the pizza from the oven. Or, try cooking the pizza over a low fire on an open grill. Here’s another RealAge kitchen tip: you can more than double the flavor by using dried and canned tomatoes together.

Nutritional Analysis
• Total fat (g) 9.5
• Sodium (mg) 682
• Vitamin A (RE) 362
• Fat calories (kc) 85.5
• Calcium (mg) 170
• Beta-carotene (RE) 564
• Cholesterol (mg) 8.0
• Magnesium (mg) 47
• Vitamin C (mg) 38
• Saturated fat (g) 3.0
• Zinc (mg) 1.2
• Vitamin E (mg) 0.76
• Polyunsaturated fat (g) 1.9
• Selenium (mcg) 3
• Thiamin B1 (mg) 0.3
• Monounsaturated fat (g) 3.5
• Potassium (mg) 481
• Riboflavin B2 (mg) 0.3
• Fiber (g) 5.3
• Flavonoids (mg) 2.8
• Niacin B3 (mg) 3.3
• Carbohydrates (g) 42.7
• Lycopene (mg) 4.2
• Vitamin B6 (mg) 0.2
• Sugar (g) 3.7
• Fish (oz) 0
• Folic acid (mcg) 64
• Protein (g) 12.2
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.12

Asian Noodle Stew with Shrimps and Mango

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This Main Course recipe was published in 'Chinese Cuisine - p20'



Serves 4

Ingredients:
• 6 and 1/2oz (200g) Chinese egg noodles
• 1 bunch spring onions
• 8oz (250g) shrimps (frozen)
• 1 and 3/4pints (1 litre) vegetable stock
• 3tbsp (45ml) soy sauce
• Juice of a lemon
• 1tsp (5ml) sambal oelek
• 2tbsp (30ml) mango chutney
• 1 ripe mango, diced
• 2tbsp (30ml) snipped chives
• Salt And freshly ground pepper as desired
• Lime wedges and zest

Preparation:
1. Cook the noodles in salted water according to the instructions on the packet until 'al dente', then drain thoroughly.

2. Trim and wash the spring onions and cut into very thin strips about 2in (5cm) long.

3. Heat the vegetables stock in a pan, add the spring onions, shrimps and noodles and bring to a ball. Simmer for a few minutes and season with soy sauce, lemon juice, sambal oelek, mango chutney, salt and pepper.

4. Served the noodle stew with the diced mango, chives, lime wedges and lime zest.

4/19/2011

TangSooYuk 'Korean Recipe'

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This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p22'



Yield: 2 Servings

Main Ingredients:
• 1 Cup Beef (Pork or Chicken)
• 1/4 Cup Onion
• 1/4 Cup Cucumber
• 1/4 Cup Carrot
• 1/2 Cup Fruit Cocktail

Meat Ingredients:
• 3 Pinches Salt
• 3 Pinches Black Pepper
• 1 tsp Cooking Wine

Batter Ingredients:
• 1 Cup Corn Starch
• 1/2 Cup Flour
• 1 Egg
• 1 Cup Water

Sauce Ingredients:
• 2 and 1/2 Tbsp Corn Starch
• 2 Tbsp Soy Sauce
• 4 Tbsp Sugar
• 4 Tbsp Vinegar
• 1 Cup Water

Preparation:
1. Cut the meat. Add the ingredients for the meat and set it aside for about 10 minutes.

2. Mix all of the ingredients for the batter.

3. After 10 minutes, fry the meat with the batter, until it becomes golden brown.

4. Cut the onion into half inch pieces. Slice the cucumber and carrot.

5, In a sauce pan, mix all of the ingredients for the sauce together. Boil until it becomes a little thicker.

6. Add the fruit cocktail, without the liquid.

7. Add the onion, cucumber, and carrot. Boil the sauce for about 5 minutes longer.

8. Pour the sauce on the top of the fried meat.

Devil's Food Cake

No comments:
This recipe was published in 'Little books of delight Chocolate Cakes - p28'



Preparation time 20 minutes plus 20 minutes for decoration

Ingredients:
• 150ml (1/4pt) milk
• 75g (3oz) plain chocolate, chopped
• 225g (89oz) soft brown sugar
• 100g (4oz) butter
• 2 eggs, separated
• 225g (8oz) plain flour
• 1tsp bicarbonate of soda

Ingredients For The Frosting:
• 275g (10oz) caster sugar
• 2 egg whites
• 4tbsp hot water
• Pinch cream of tartar

Ingredients For The Chocolate Caraque:
• 100g (4oz) plain chocolate

Preparation:
1. Grease an 18cm (7in.) cake tin and line the base with greased greaseproof paper. Set the over to 160°C/325°F/Gas Mark 3.

2. Gently heat the milk, chocolate and half the sugar in a small pan until the chocolate has melted and the sugar dissolved. Leave to cool.

3. Cream the butter with the remaining sugar until light and fluffy. Beat in the egg yolks one at a time.

4. Sift the flour with the bicarbonate of soda. Add half to the creamed mixture, followed by half the chocolate. Repeat. Stir in the vanilla essence.

5. Whisk the egg whites until stiff but not dry. Stir one spoonful into the mixture and then carefully fold in the remaining whites.

6. Turn into the prepared tin and bake for 1 hour, or until the cake is well risen and feels firm to the fingertips. Leave to cool a little, then turn on to a wire rack.

7. To make the frosting: put all the ingredients in a large bowl and place over a pan of simmering water. Whisk until thick and meringue-like.

8. Split the cake into three. Quickly use half the frosting to sandwich the cakes together and half to coat the top and sides, swirling the frosting with a knife and pulling it up into peaks.

9. To make the caraque: melt the chocolate in a bowl set over a pan of simmering water. Spread it thinly over a sheet of grease proof paper and leave to set. Using both hands, drag a sharp rigid knife over the surface off curls. Scatter the caraque on top of the cake.

4/18/2011

Puff pastry cases filled with seafood and asparagus

No comments:
This Main Course recipe was published in 'Continental Cuisine - p38'.



Serves 4

Ingredients:
• 12 and 1/oz (400g) puff pastry (frozen)
• 4 scallops, removed from their shells
• 5oz (150g) prawns, peeled and cleaned
• 16oz (500g) clams
• 32oz (1kg) mussels
• 16oz (500g) green asparagus (1 bunch)
• 1 bunch spring onions
• 1 and 1/2oz (50g) butter
• 13fl oz (400ml) cream
• 1 egg yolk
• Salt as desired
• Freshly ground pepper as desired

Preparation:
1. Preheat the oven to 400°F (200°C). Lay the puff pastry sheets on top of each other in twos and cut into 2 squares. leaves to thaw slightly and cut a small square out each square (only cutting through the top layer). Beat the egg yolk with 1-2tbsp (15-30ml) water and brush the top layer of the pastries (the cut layer). Place on a baking tray lined with baking parchment and bake in the hot oven for 20 minutes until golden brown.

2. Clean the mussels in water and rinse under cold running water. Throw away any opened or broken mussels. Drain the remaining mussels in a sieve. Put the mussels into a large pan, cover with a lid and cook over a high heat, until they have opened. Discard any that have not opened. Take the mussels out of their shells, reserving the cooking liquid and put the mussel shells aside.

3. Cut the scallops into pieces. Heat 1tbsp (15m) oil in a frying pan and fry the scallops over a high heat for 20 minutes until golden.

4. Wash the asparagus, cut off the woody ends and cut the spears into 3/4in (2cm) lengths. Blanch in boiling, Salted water for about 5 minutes. Drain.

5. Peel the spring onions and cut into 4 pieces, removing the green parts. Heat 1oz (30g) butter in a frying pan and gently fry the onion quarters. Add the asparagus and fry for a couple of minutes. Season with salt and pepper, cover with a lid and simmer for about 15 minutes.

6. Strain the reserved cooking liquid through a sieve into a pan and bring to a boil with the cream. Cook until the sauce thickens. Add the mussels, scallops, prawns and the content of the asparagus pan and simmer over a low heat for 5 minutes.

7. Carefully lift off the pastry lids and fill the pastry with the sauce. Put the lids back on and serve immediately.

Salmon and Spinach Terrine with Cucumber-Dill Sauce

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This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p34'.

Gorgeous and elegant, this is a first course for your finest dinner party. For a fancy appetizer, it comes together very quickly, and has the added attraction of being totally make ahead. It can also be served as a spread for a crowd at a cocktail party buffet.

Makes 12 servings

Make Ahead: The terrine must be chilled at least 4 hours or overnight; it can be made up to 2 days ahead of serving. The sauce can be made up to 1 day ahead.

Ingredients for TERRINE:
• 1 tablespoon unsalted butter
• 3 tablespoons finely chopped shallots
• 1⁄2 cup dry vermouth
• 20 ounces skinless salmon fillets, cut into pieces
• 4 ounces sea or bay scallops
• 1⁄2 cup fresh bread crumbs (make in a food processor or blender)
• 1 large egg
• 1 and 1⁄4 teaspoons salt
• 1⁄4 teaspoon freshly ground white pepper
• 1⁄8 teaspoon hot red pepper sauce
• 1 and 1⁄2 cups heavy cream
• One 10-ounce package frozen chopped spinach, thawed, squeezed well to remove liquid

Ingredients for CUCUMBER-DILL SAUCE:
• 1 medium cucumber, peeled, seeded, and cut into 1⁄4-inch dice
Salt
• 3⁄4 cup sour cream
• 2 tablespoons milk
• 2 tablespoons chopped fresh dill
• 1⁄8 teaspoon freshly ground white pepper
• Fresh watercress or dill sprigs, for garnish

Preparation:
1. Preheat the oven to 325°F. Lightly oil an '8 and 1⁄2' x '4 and 1⁄2' x '2 and 1⁄2'-inch loaf pan. Line the bottom of the pan with waxed paper.

2. To make the terrine, in a small saucepan, melt the butter over medium-low heat. Add the shallots and cook until softened, about 2 minutes. Add the vermouth and cook until reduced to 1 tablespoon. Remove from the heat and cool.

3. In a food processor fitted with the metal blade, pulse the salmon and scallops until finely chopped. Add the shallot mixture, bread crumbs, egg, salt, white pepper, and hot pepper sauce. With the machine running, gradually add the heavy cream. Transfer 1 cup of the purée to a medium bowl and stir in the spinach.

4. Spread half of the salmon purée in the loaf pan, then spread the spinach purée over the salmon. Top with the remaining salmon purée. Cover with a piece of buttered waxed paper, buttered side down.

5. Place the loaf pan in a larger roasting pan and place in the oven. Add enough hot water to the roasting pan to come 1⁄2 inch up the sides of the loaf pan. Bake until an instant-read thermometer inserted in the center of the terrine registers 140°F, about 1 hour. Cool completely in the pan on a wire rack. Remove the waxed paper from the top of the terrine, then invert and unmold the terrine and remove the waxed paper from the bottom. Tightly wrap the terrine in plastic wrap. Refrigerate at least 4 hours or overnight.

6. Meanwhile, make the sauce: In a small bowl, toss the cucumber with 1⁄2 teaspoon salt. Let stand for 30 minutes. Place in a colander and rinse well. Pat dry with paper towels. Squeeze the cucumber to remove excess moisture.

7. In a medium bowl, mix together the cucumber, sour cream, milk, dill, and pepper. Season with salt to taste (you may not need very much, as the cucumber has already been salted). Cover with plastic wrap and refrigerate until chilled, at least 1 hour.

8. Cut the terrine into 12 slices. Divide slices among 12 dinner plates. Spoon equal amounts of the sauce alongside each slice. Garnish with the watercress. Serve immediately.

Quick Tip 'Ditch that Spoon'

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Give your next cup of cocoa a flavorful twist by stirring it with a candy cane, cinnamon stick, or vanilla bean.



This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p134'.

Quick Tip 'Swapping Chocolates'

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If you prefer to bake with an intense variety of dark chocolate (60% to 70% pure cocoa) instead of a milk chocolate or semisweet variety, you should use 25% to 35% less chocolate than your recipe calls for and add 1½ teaspoons more granulated sugar for each ounce of chocolate than the original recipe recommends.



This Cooking Tip was published in 'Everyday chocolate 120 Tasty Recipes - p106'.

Quick Tip 'What’s the Difference?'

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When it comes to cocoa powder, you have two options: natural and Dutch– processed. Natural cocoa is red-brown in color and usually labeled unsweetened cocoa powder. Dutch-processed, on the other hand, is much darker and less acidic.

You can typically use whatever kind of cocoa you’d like interchangeably, but using very dark Dutch–processed cocoa in recipes that include baking soda may result in a “soapy” flavor as a result of the Dutch–processed cocoa’s high alkalinity.

This Cooking Tip was published in 'Everyday chocolate 120 Tasty Recipes - p78'.

4/16/2011

Quick Tip - Selecting the Best Chocolate

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The qualities to look for in good chocolate are a glossy, unblemished surface and a clean snap when broken. Try to avoid chocolate that has a dusty white film on it (called “bloom”) as this indicates the chocolate has been improperly stored or has melted and rehardened. Poor quality chocolate will crumble when broken.



This tip was published in 'Everyday chocolate 120 Tasty Recipes - p50'.

Quick Tip - No Smudges

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Wear a pair of latex or neoprene gloves when handling your chocolate-covered treats to avoid transferring fingerprints before they’re served to guests or friends.



This Tip was published in 'Everyday chocolate 120 Tasty Recipes - p22'.

Macaroni and Cheese

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Art Smith is the executive chef and co-owner of Table Fifty-Two and Art and Soul restaurants in Chicago. Smith worked as Oprah Winfrey’s personal chef for ten years, and he continues to cook for her special events around the world. Smith is also the author of three award-winning cookbooks, and his TLC television series, BBQ Pitmasters, is currently in its second season.

Ingredients:
• 1 pound penne or elbow macaroni
• 4 tablespoons (1/2 stick) unsalted butter, plus extra for buttering casserole
• 1/3 cup all-purpose flour
• 4 cups milk, heated
• 2 cups (8 ounces) shredded extra-sharp cheddar cheese
• 2 cups (8 ounces) finely chopped American cheese
• Salt and freshly ground pepper
• Hot pepper sauce
• 1/4 cup (1 ounce) freshly grated Parmesan cheese

Preparation:
1. Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well.

2. Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter a deep 4-quart casserole.

3. Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.

4. Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.

5. Combine the remaining cheddar and American cheeses. Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the penne with the remaining cheese and half of the sauce. Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.

6. Bake until bubbly and golden brown around the edges, about 30 minutes.

This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p42'.

4/15/2011

Ginger, Carrot, and Orange Cappuccino Cup Soup

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This recipe was designed by Rick Tramonto and Gale Gand at Tru Restaurant in Chicago for RealAge.

• Preparation time: 10 minutes
• 4 servings (approximately 51⁄2 cups total)
• Cooking time: 30 minutes
• 83 calories per serving, 26% from fat

RealAge effect if eaten 12 times a year:
• 8.6 days younger

RealAge-effect ingredients:
• Onion, carrots, celery, orange juice, olive oil (flavonoids, folic acid, calcium, potassium, healthy fat, fiber)

Ingredients:
• Cooking oil spray
• 1⁄2 cup thinly sliced yellow onion
• 1 rib celery, thinly sliced (1⁄2 cup)
• 3⁄4 pound carrots, very thinly sliced
• 3 cups low-salt vegetable broth or stock
• 1 and 1⁄2 teaspoons finely grated fresh ginger
• 1⁄2 cup orange juice
• 1⁄2 teaspoon salt
• 2 teaspoons extra-virgin olive oil

Preparation:
Heat a large saucepan or Dutch oven over medium heat; coat with cooking oil spray. Add onion and celery; cook 5 minutes, stirring occasionally. Add carrots; continue to cook 5 minutes. Add broth and ginger; bring to a boil. Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes. Transfer mixture (in batches, if necessary) to a blender or food processor; blend until smooth. Reheat, if necessary; ladle into shallow bowls. Drizzle oil over soup.

Substitutions: White onion will work in this recipe, although the soup will be a little sharper tasting. Sliced leeks (the white part) or sliced shallots can easily substitute for yellow onion.

Tips: Slicing the carrots thin allows them to spend less time simmering. Spend a minute to do this, as it will speed cooking. Save a few carrot slices if you would like to add them to the soup once it’s finished. They add good texture and make the soup more interesting to eat. Also, you don’t have to peel the ginger when you’re grating it: it’s going into the blender anyway!

Nutritional Analysis
• Total fat (g) 2.5
• Sodium (mg) 568
• Vitamin A (RE) 2397
• Fat calories (kc) 23
• Calcium (mg) 43
• Beta-carotene (RE) 14,382
• Cholesterol (mg) 0.8
• Magnesium (mg) 22
• Vitamin C (mg) 26
• Saturated fat (g) 0.35
• Zinc (mg) 0.4
• Vitamin E (mg) 0.8
• Polyunsaturated fat (g) 0.4
• Selenium (mcg) 9
• Thiamin B1 (mg) 0.1
• Monounsaturated fat (g) 1.9
• Potassium (mg) 573
• Riboflavin B2 (mg) 0.1
• Fiber (g) 3.5
• Flavonoids (mg) 1.3
• Niacin B3 (mg) 3.5
• Carbohydrates (g) 14.9
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.2
• Sugar (g) 9.4
• Fish (oz) 0
• Folic acid (mcg) 41
• Protein (g) 5.2
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.2

This Lunch Recipe was published in 'Cooking The RealAge Way - p161'

4/01/2011

Chicken With Vegetables

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Serves 4

Ingredients:
• 19 and 1/2oz (600g) skinless, boneless chicken breasts
• 1/4oz (10g) fresh ginger root
• 2 cloves garlic
• 2oz (60g) spring onions
• 5oz (150g) green beans
• 4oz (120g) green peppers
• 3oz (90g) mangetout
• 3oz (90g) celery
• 3oz (90g) peas (frozen)
• 1 green chilli
• 5fl oz (150ml) chicken stock
• 2tbsp (30ml) sweet chilli sauce
• 2tbsp (30ml) light soy sauce
• Salt as desired
• Freshly ground pepper as desired
• 1/4tsp (1ml) cornflour
• 1tbsp (15ml) finely chopped coriander leaves
• 3tbsp (45ml) peanut oil
• Coriander leaves for garnishing

Preparation:
1. Cut the chicken breast into approximately 1/2in (1cm) cubes.

2. Peel and finely dice the ginger and garlic. Trim the spring onions and cut into approximately 1 and 1/4in (3cm) lengths, slightly at an angle.

3. Cut off the eds of the beans and cut these also into 1 and 1/4in (2 and 1/2cm) lengths. Quarter the pepper, remove the stalk, seeds and white inner ribs and cut the flesh into the strips. Cut off the ends of the mangetout and either leaves whole or halve crossways. Trim the celery, pull off any threads and slice thinly crossways. Halve the chilli, remove the stalk, seeds and white inner ribs and finely dice the flesh.

4. Mix the chicken stock, chilli sauce, soy sauce, salt, pepper and cornflour together in a bowl.

5. Heat the oil in a wok, add the meat and fry for 2 minutes over a high heat, Add the ginger and garlic, reduce the heat and fry for a further 2 minutes.

6. Add the spring onions, beans, peppers, celery and the chicken stock mixture, put on a lid and cook for 2-3 minutes more.

7. Add the mangetout, peas and chilli and cook everything for 2-3 more minutes, tossing frequently, Season once more.

8. Add the chopped coriander leaves. Garnish with coriander leaves and serve.

This Main Course recipe was published in 'Chinese Cuisine - p18'

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