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Here it is...special thanks to Sol ! ! (Follow-Up #6)

posted by: sooz on 12.21.2007 at 11:42 pm in Cooking Forum

Sol's Molten Lava Cakes

1/2 pound bittersweet chocolate, finely chopped 

1/2 pound butter 

6 whole eggs, room temperature 

1 1/2 cups sugar 

1/2 cup flour

Preheat the oven to 400F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside.

In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted.

Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended.

Gradually whisk the chocolate mixture into the egg mixture until combined.

Evenly divide the mixture between the prepared ramekins.

Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set.

Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyup baby! 



A good size vessel for this dessert would be the 6 oz. ramekin, which is 3.5" in diameter.

Enjoy!
Sooz

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clipped on: 03.24.2008 at 02:35 pm    last updated on: 03.24.2008 at 02:36 pm

RE: Artisan Bread (Follow-Up #11)

posted by: ohiomom on 02.06.2008 at 03:46 pm in Cooking Forum

The recipe is super easy (my kind of cooking/baking)

3 cups warm water
1 1/2 Tbsp. yeast
1 1/2 Tbsp. salt
6 1/2 cups flour

Pour the water in large container that has cover (I used my super-sized plastic mixing bowl with lid) ... mix in the yeast and salt ... I gave it a little whisk here, the video did not. Add flour all at once and stir well. Cover and let rise in warm place 2 hours, stick in fridge till needed.

Yep ... just that simple :)

I used 2 parts whole wheat, as I told Lucy I think we can play with this recipe.

I rolled out about 1/2 the dough, brushed with about 1/4 cup melted butter. Sprinkled with sugar and cinnamon, sprinkled raisins and nuts over all. Rolled up and sliced about 1/2 inch thick (I am guessing here:) ... laid them out on greased cookie sheet and let rise about 45 minutes. Baked at 375 degrees for about 30 minutes.

Sorry for all the "abouts", I have a tendency not to do exact measurements.

Enjoy

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clipped on: 02.10.2008 at 09:10 pm    last updated on: 02.10.2008 at 09:10 pm

RE: Lou, Pizza dough ??? (Follow-Up #1)

posted by: hawk307 on 02.04.2008 at 08:18 pm in Cooking Forum

Terri: Here is the Recipe and what I do. Just make a ball of dough that isn't sticky. I don't make it too stiff.
I'll put on the Pizza Sauce Recipe too.

: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
cup of Whole wheat flour

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about " around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou

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clipped on: 02.10.2008 at 09:05 pm    last updated on: 02.10.2008 at 09:05 pm

RE: Sol, Sol, Sol....Your Cuban Pork Roast Recipe pls!??!? (Follow-Up #5)

posted by: solsthumper on 01.11.2008 at 12:21 pm in Cooking Forum

Wow. I only missed this by a week? ;-
My apologies Maureen, my life's been a little topsy-turvy lately and my time on these forums is pretty limited.

Puerco Asado (Pork Roast) is a classic Cuban dish.
I highly recommend you first try the quintessential Cuban Garlic Sauce, Mojo Criollo (Moho Cree-o-yo). Make extra if you like, because it'll last for weeks, refrigerated, and you can use the sauce over pork, chicken and it's also served over root vegetables, like yuca (cassava).

Mojo Criollo

10 cloves garlic
1 medium onion, thinly sliced
cup sour orange, or cup sweet orange juice and cup each fresh lime and lemon juice
cup pure olive oil

Use a mortal and pestle or a food processor to crush the garlic and salt to form a paste (If using a food processor, make sure to keep it running when you drop the garlic in, so none of the cloves get buried under the blade.
Combine the garlic paste, onion and sour orange juice. You can refrigerate it at this point, or, leave it at room temperature for up to 1 hour.
Before you're ready to serve the mojo, heat the oil over medium-high heat, in a medium-size pan until hot, but not too hot or it will splatter when you add the Mojo. Add the garlic sauce, stir quickly and serve hot.

For a Cuban Pork Roast, you'll want to start this the night before serving. You can use a 4-5 lb. leg or shoulder of pork, a boneless pork tenderloin or if you're feeling really adventurous, a Lechn, which is a whole Suckling Pig.

Puerco Asado

5-6 pound leg or shoulder of pork
10 cloves of garlic
1 teaspoon dried oregano
teaspoon ground cumin
1 tablespoon salt
cup olive oil
cup sour orange, or cup sweet orange juice and cup each fresh lime and lemon juice
cup dry sherry
2-3 large onions, thinly sliced
freshly ground black pepper

Pierce the meat all over with the tip of a knife. With a mortar and pestle, or food processor, combine the garlic, oregano, cumin, and salt and mash into a paste. Rub the paste into pork and into the slits. Sprinkle generously with the black pepper. Add the sour orange juice, olive oil, sherry and onions. Cover and refrigerate overnight, turning the meat several times.

Four or five hours before serving, preheat the oven to 350F. Remove the meat from the marinade and pat it dry, reserving the marinade.
Roast the pork, always with the skin side up, in an aluminum foil lined roasting pan. Roast 1 hour, turning to brown on all sides. Insert a meat thermometer. Lower the oven temperature to 300F, pour the reserved marinade over it and cover loosely.
Cook for another 3-4 hours, basting frequently, until meat registers an internal temperature of about 160F. You don't want to go over 160F because once the pork is removed from the oven, and allowed to rest, the residual heat will continue cooking the meat. Remove the foil during the last 30 minutes of roasting. Remove the roast from the oven, and allow it to rest, covered, about 20 minutes before carving.
Serve with Mojo Criollo, and the traditional sides: Black Beans and White Rice, or Congr; Tostones (Fried Green [not ripe] Plantains) or Yuca con Mojo. Enjoy Maureen.

Sol

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clipped on: 02.02.2008 at 12:06 pm    last updated on: 02.02.2008 at 12:06 pm

RE: Sol, Sol, Sol....Your Cuban Pork Roast Recipe pls!??!? (Follow-Up #1)

posted by: andi_2006 on 01.06.2008 at 06:14 pm in Cooking Forum

I am not Sol, but my Cuban SIL shared this recipe with me many years ago and I cook it often...

Lechon Asado

3 lb. pork loin roast
2 T mined garlic
1/2 t salt
1/4 c sour orange juice (I buy the Kirby brand)
1/4 t ground black pepper
1/4 t ground bay leaves
1/2 t ground oregano
1/2 t ground cumin
1 Spanish Olive Oil

Remove excess fat and all of the skin from the pork roast. Pierce skin in several areas and marinate roast in the mixture of garlic, salt, juice, pepper, bay leaves, oregano cmin and olive oil for at least 1 hour.

Place roast in a pan with the fat side up and reserve the remaining marinade for basting. Roast at 350 until thermometer registers 165 degrees and the meat is browned.
Baste frequently with remaining marinade.

I usually turn the rost several times and roast with sliced sweet onion slices on the top. Serve with white rice, black beans, fried plantains and a simple salad - leaf lettuce, tomatoes, white asparagus and a viniagrette dressing. Flan for dessert!

This meal is our dinner for tonight - sometimes I will double the marinade.

Enjoy!

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clipped on: 02.02.2008 at 12:06 pm    last updated on: 02.02.2008 at 12:06 pm

Riverwalk Queso

posted by: brenda55 on 11.02.2007 at 07:13 am in Cooking Forum

This recipe was in the SA paper several months ago and a reader had asked for this recipe from Rita's on the River because it was "the best queso we have ever eaten". I just recently fixed it and it was for us also the best queso. I changed the recipe somewhat for the heat impaired in my house and served the pica de gallo on top, which I really liked as it added the crunch with the creamy queso. I hope you enjoy as much as we did. I also halved the recipe and we still had enough left to serve over some soft tacos the next night.

Rita's Queso

3 lbs white American cheese
2 c. half and half
1 c. heavy cream
1 c. sour cream
1 c. salsa (your favorite recipe)
1-1/4 c. Pico de Gallo
1-1/2 T. Lawry's Seasoned Salt (or your favorite seasoning)
1 T Tabasco sauce

Pico de Gallo

2 c. ripe tomatoes, chopped
1/2 c. chopped onions*
2 T. minced fresh jalapeno or serrano chiles
2-3 T. chopped fresh cilantro
3 T. fresh lime juice
Salt and pepper to taste

For queso: cut white cheese into 1 to 2 inch cubes, set aside. Combine all ingredients, except cheese and Pico de Gallo in microwave-safe dish. Add cheese and microwave on high for 4 minutes, stop and stir and repeat twice; then reduce to 2 minutes until mixture is hot and well mixed. Recipe can be reduced by half or a third. *The recipe suggested a 1015 onion for the pico de gallo, but I used a white onion, since I had used a portion in the guacamole and that recipe called for rinsing the white onion in cold water to mellow it.

Pico de Gallo

Combine tomatoes, onions, chiles, salt, cilantro and lime juice in bowl. Let set for at least 30 minutes to an hour. Drain before placing on top of queso.

Food editor's notes: It can also be made in a slow cooker to keep it hot and to avoid a skin forming on the surface. You can adjust the heat level easily with salsa, pico de gallo and Tabasco.


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clipped on: 01.30.2008 at 09:50 am    last updated on: 01.30.2008 at 09:50 am

RE: What's For Dinner? - #253 (Follow-Up #29)

posted by: solsthumper on 10.26.2007 at 12:51 pm in Cooking Forum

Carol, we all heard you - you even got the coyotes all riled up. They were howling all night long ;-
I didn't have your email, so I sent it via Garden Web. Risky, I know.
And I'm actually surprised Gina got hers; I'll just copy/paste below.

Stace, it's a b!tch getting old. It took me a few minutes to figure out what apple thingies you were referring to.
The apple carvings are really easy to do. But explaining how to do it, is another matter. I'm going to either look for a good how-to illustration, or draw my own, and send it to you.

Kathleen, your Chicken Pot Pie looks delicious to me. And I promise you it's not a pain to make :-D
If I had known you were making them, I would've been happy to walk you through it. I'll post details tonight. So maybe next time your message will be a more positive one. Even if I'm still giggling over yours.

Michelle, your house gets lovelier each time I see it. It looks very welcoming, just like a home should.

Monique, messy bird coop. Btw, did you get the email I sent you the other day?

I don't have to work tonight, so I'll be back with all the recipes and requests. And if I don't, well, Carol knows what to do [G]

Ann, you're welcome to my crazy abode anytime.

I'm off to run a few errands and hopefully squeeze in a little shopping. Be back soon.


Carol, if you make the falafel, don't skip the traditional tahini/cumin sauce.


Falafel


2 cups dried chickpeas, about 12 ounces *
2 tablespoons medium-fine bulgur or cracked wheat
cup boiling water
1 medium onion, minced
1/3 cup chopped fresh flat leaf parsley
bunch chopped fresh cilantro or coriander leaves
10 garlic cloves, minced
4 teaspoons ground cumin
1 tablespoon ground coriander seeds
1 teaspoon turmeric
to teaspoon cayenne
teaspoon baking soda
1- teaspoons salt
teaspoon freshly ground black pepper

Vegetable oil for deep frying


Pick over the chickpeas and discard any stones. Cover with cold water and soak for 8 hours or overnight. Drain. Place the bulgur in a bowl and add the boiling water. Stir well and let stand 30 minutes.

Place the chickpeas and onion in a food processor and process until they forms a thick paste. Add the bulgur and its liquid, the parsley, cilantro, garlic, cumin. Coriander, turmeric, cayenne, baking soda, salt and pepper and pulse to mix well. Transfer to a bowl and let rest 30 minutes.

Take walnut size lumps of the paste and roll them into balls. Flatten slightly into patties 1 inches by inch. Place on a baking sheet and let rest another 30 minutes. This recipe can be prepared to this point up to 24 hours in advance.

Heat 1 inch of oil to 375F. Deep-fry the falafel, a few at a time, until they are golden on both sides, 2-3 minutes. The falafel can be kept warm in a 350F oven until ready to serve. Makes about 25 falafel to serve 6.
Stuff in pita bread and serve with:


Tahini and Cumin Sauce


2 cloves of garlic, minced
Juice of one lemon
1/3 cup tahini paste
4 t o5 tablespoons water
teaspoon ground cumin
2 tablespoons chopped fresh flat-leaf parsley
Salt

Place the garlic in a bowl and slowly whisk in half of the lemon juice. Gradually whisk in tahini and the water. Add the cumin and parsley and mix well. Add more water if necessary. Season with salt and additional lemon juice if needed. Makes 1 cup.

* In Israel, falafel are made with chickpeas, but in Egypt, where they originated, they are made with dried fava beans. Feel free to substitute fava beans for the chickpeas. From Cooking in the City.

Sol

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clipped on: 10.30.2007 at 03:56 pm    last updated on: 10.30.2007 at 03:56 pm

RE: What's For Dinner - #252 (Follow-Up #33)

posted by: stacy3 on 10.17.2007 at 07:11 am in Cooking Forum

here ya go Pat - I might as well post this, cuz my dinners have sure been less than noteworthy - lol.

Tattoed Potatoes

1/3 to 1/2 cup extra virgin olive oil
1 Tsp salt
1/2 Tsp freshly cracked pepper
6 small fresh rosemary sprigs or Italian parsley leaves
3 russet potatoes unpeeled, cut in half lengthwise
Preheat oven to 400 degrees.~
Pour olive oil into medium sized glass baking dish and add salt and pepper, stirring to combine. Press rosemary sprig or parsley leaf on cut side of each potato half and place cut side down in the oil.
Bake until potatoes are nicely browned, 40 to 45 minutes. While cooking, gently move potatoes every now and then with spatula to keep from sticking.
Remove from pan when done, turning flat side up, carefully leaving pressed herb in place. Arrange on platter and serve immediately.
A glass dish works well because you can check for doneness by carefully holding dish overhead to see if potatoes are browned, being careful not to spill the hot oil.

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clipped on: 10.24.2007 at 08:55 pm    last updated on: 10.25.2007 at 01:32 pm

RE: Need help with Brownies (Follow-Up #14)

posted by: sally2 on 10.25.2007 at 09:40 am in Cooking Forum

Ina Garten's recipe is, well, outrageously good, but might be a bit pricey to make for band kids. Nevertheless, the recipe makes a very large batch. You could omit the nuts and coffee if you feel you must, and they'd still taste wonderful, but that coffee really intensifies the chocolate flavor. Anything with that much chocolate can't taste anything but great. Even though it says yield is 20 large brownies, in reality they are 20 very large brownies, and it could easily yield 40 normal size brownies, especially considering how rich they are.

Outrageous Brownies
Copyright 1999, The Barefoot Contessa Cookbook

This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

1 pound unsalted butter
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided (1 cup for the brownies, 1/4 cup mixed with chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 20 large brownies

Episode#: IG1B17
Copyright 2006 Television Food Network, G.P., All Rights Reserved

Good luck.

Sally

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clipped on: 10.25.2007 at 01:29 pm    last updated on: 10.25.2007 at 01:29 pm