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RE: RECIPE: Favorite Grilling Recipes (Follow-Up #12)

posted by: ruthanna on 05.03.2006 at 04:20 pm in Recipe Exchange Forum


4 large peaches
2 Tbs. fresh lemon juice
1/ 3 cup quick-cooking oats
2 Tbs. firmly packed light brown sugar
1 Tbs. finely chopped almonds
1 Tbs. butter, melted
1/ 2 tsp. cinnamon

In a large pot of boiling water, cook the whole peaches for 30 seconds. Rinse them under cold water and carefully peel the skins. Halve and pit the peaches and cut a very thin slice from the back of each so it will lie flat. In a bowl, toss the peach halves with the lemon juice.

Preheat the grill to medium heat. Combine the remaining ingredients and divide evenly, filling the centers of the peach halves. Place the filled peaches on the grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Place the peach halves on 4 plates and serve hot or warm. (161 calories per serving)


clipped on: 05.02.2008 at 04:36 pm    last updated on: 05.02.2008 at 04:37 pm

RECIPE: Favorite Grilling Recipes

posted by: doucanoe on 04.27.2006 at 02:44 pm in Recipe Exchange Forum

Altho we grill year round, the actual grilling "season" is upon us. Thought maybe it would be fun to once again share some favorite T&T grill recipes.Here are a few of our faves.

Grilled Vidalia Onions

From: Cooking Secrets of the CIA (Culinary Institute of America)

6 vidalia onions
3 tsp salt
1-1/2 tsp pepper
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
6 T butter
6 T balsamic vinegar

Preheat charcoal or gas grill. Cut twelve 12 inch squares of aluminum foil. Peel onions and trim the root end. Be careful to leave the core in place to hold each onion together as it cooks. Make 3 or 4 cuts across the top of each onion, cutting about 2/3 of the way down to create wedges.

Set each onion in the center of a double-layered foil square, root end down. Sprinkle onions with salt, pepper and herbs, and top each with a tablespoon of butter. Pull foil up over each onion creating a pouch, leaving the top of the onion exposed.

Pour 1 tablespoon ov vinegar into each onion.
Place onions on top shelf of gas grill or around edge of charcoal grill over medium heat. Cook until onions are tender, about an hour.

Place each onion in individual bowl. The onions will spread open like a flower, pour accumulated juices over each onion and serve.

Grilled Pineapple with Rum Dulce de Leche
Recipe courtesy Gourmet Magazine

2 (14-ounce) cans sweetened condensed milk
1/3 cup dark rum
1/4 teaspoon vanilla extract
1/2 ripe pineapple, preferably golden
Vanilla ice cream, as needed
Preheat oven to 425 degrees F.
Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely.
Add rum and vanilla to milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.)
Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges. Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side.
Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche.

This one isn't actually grilled but it is a great summer salad!

White Corn Salad

2c frozen shoepeg white corn
3/4c chopped roma tomato
1/2 c chopped cucumber
2T chopped green bell pepper
3T white wine vinegar
1-1/2 tsp olive oil
1 tsp Dijon mustard
tsp salt
1/8 tsp ground black pepper
1 clove garlic, minced

Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well.
Serves 4

From Cooking Light magazine, date unknown



clipped on: 05.02.2008 at 04:06 pm    last updated on: 05.02.2008 at 04:06 pm

Weed's maple glazed pork tenderloin....mmmm.

posted by: stacy3 on 03.08.2008 at 08:09 pm in Cooking Forum

Weed, I have had this recipe saved for well over a year - and just tried it - WOW - thank you darlin! it's wonderful!

We had brown rice and squash for sides (neither of which is a favorite of Will's) and he mixed everything together with the wonderful sauce and cleaned his plate. lol.

Photobucket - Video and Image Hosting

Here's the recipe.

3 12- to 14-ounce pork tenderloins, cut in half
2 Tbl crumbled dried sage leaves or rubbed sage
2 Tbl crushed garlic
Oil to moisten sage/garlic
Salt, pepper
2 Tbl. Oil
2 Tbl Butter + 1 more for shallots
1 cup pure maple syrup + cup to finish sauce
cup apple cider vinegar + cup to deglaze pan
2 Tbl. Dijon mustard
cup shallots, finely diced
Mix sage and garlic, add a little oil to moisten. Rub all over tenderloins, sprinkle on salt and pepper and let sit one hour.
Mix 1 cup maple syrup, cup apple cider vinegar and the Dijon and set aside.
Melt butter and oil in a deep pan or pot over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides. The garlic and butter will start burning and sticking to the bottom of the pan that is ok and will make the sauce delicious. Pork will be very dark too, and almost crispy on the outside.
Cook pork until internal temperature reaches 140. (pork will be med-rare, it will cook further as it rests and in the last step.) Remove pork from pan, put on a platter and cover loosely with foil.
Keeping the heat on med-high, add the shallots to the pan along with another tablespoon of butter. Saute shallots, stirring constantly, until they are limp and taking on a bronze color, about 3 minutes. If they start to burn before they go limp, lower heat, but bring it back up for the next step.
Deglaze the pan with cup apple cider vinegar, scraping up as much of the burnt stuff on the bottom of the pan as possible.
Add the maple syrup/vinegar/Dijon mix to pan. Lower heat to a lively simmer and cook until sauce thickens. Keep digging around on the bottom to get even more of the burnt stuff. Sauce will be very dark, almost black, from the goodies on the bottom of the pan.
When sauce is desired consistency, add cup more maple syrup and return pork and any accumulated juices to pan.
Heat the pork through in the simmering sauce. Do not overcook pork inside should be nicely pink, like a med-well steak. I just cut it open and peek :)
Put one piece of pork on each plate and cover with sauce. Serve with white or brown rice and smother that with the sauce too.
Bon Apptit
October 2000
(with changes and additions by weed!)

We went for another snowy walk tonight and it was beautiful again...although I can't wait to take a walk and listen to the crickets chirping...:-)

Photobucket - Video and Image Hosting

We went last night, too as we had quite a March snowstorm...


Here is a link that might be useful: Last night...


clipped on: 03.22.2008 at 06:52 pm    last updated on: 03.22.2008 at 06:52 pm

RE: Favorite way to do short ribs? (Follow-Up #2)

posted by: hawk307 on 11.25.2007 at 08:23 pm in Cooking Forum

Hi Sharon:Havn't talked to you for awhile I'll have to a lot of catchup.

Emily : Here is an old Favorite recipe:

Lous Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than inch

For about 3 lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 25 minutes If Im going to make Spaghetti Sauce later,
Ill save this stock to thin the Tomatoes and Puree

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
A pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

Here is some feedback I recieved:

Lou's Finger Licking Good Sauce - Wow! clip this post email this post what is this?
see most clipped and recent clippings

Posted by tammyct (My Page) on
Sat, Aug 18, 07 at 20:24
Tonight I made Lou's Broiled Spare Ribs with the Finger Licking Good Sauce and what a hit the sauce was with my husband and I. It carmelized up beautifully and was a so goo-ey and and tasty. Not too sweet either. I think I'll try it on the grill with pork baby back ribs. Thanks again!


clipped on: 03.08.2008 at 02:48 pm    last updated on: 03.08.2008 at 02:48 pm

RE: RECIPE: Yummy Brussel Sprout Recipe (Follow-Up #3)

posted by: labmomma on 02.26.2008 at 11:34 am in Recipe Exchange Forum

Emily - thanks for the link. I am a big brussel sprout fan. Make them a couple of times a month. I hated them growing up for the reasons expressed above.

I then saw Barefoot Contessa roast them. I have been using that recipe, and have converted my family to brussel sprout lovers. I just clean them (don't wet them, just cut the ends and take the outer leaves off if necessary), leave them whole, or cut them in half if they are huge. Toss with a bit of olive oil and kosher salt (a generous amount) and roast at 425 for approximately 30 minutes. Cooking time varies. I just roast them until they are brown and the outer leaves start to fall off (like crispy chips). The chips are yummy to snack on while waiting for the entire pan to brown!

I can't wait to try the recipe you were so generous to share. Thanks again!


clipped on: 02.29.2008 at 11:25 am    last updated on: 02.29.2008 at 11:25 am

Meyer Lemon Cake with Lavender Cream

posted by: marigene on 02.26.2008 at 05:01 pm in Cooking Forum

Meyer Lemon Cake with Lavender Cream
Gourmet Magazine

For Cake

2 tablespoons unsalted butter, melted, for brushing pan
5 large eggs, separated
cup sugar, divided
cup extra-virgin olive oil
1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice (see cooks note below)
1 cup cake flour (not self-rising)
teaspoon salt

Make Cake

Preheat oven to 325 with rack in middle.

Invert bottom of springform pan and lock the side. Brush pan with melted butter and chill 2 minutes to set. Line bottom of pan with a round of parchment paper, then brush pan and parchment with another layer of melted butter and chill 2 minutes more. Dust with flour, knocking out excess.

Beat together yolks and cup sugar in a large bowl with an electric mixer at high speed until pale and thick, about 3 minutes. At medium speed, beat in oil and lemon zest and juice until just combined. Sift in flour and mix at low speed until just combined.

Beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining cup sugar a little at a time, beating and continue to beat until whites just hold soft peaks. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to springform pan, smoothing top, and gently rap against counter once or twice to eliminate any air bubbles. Bake until golden brown (top will crack slightly) and a wooden pick inserted in center of cake comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and cool cake to room temperature, about 1 hour (sides will cave in a little).

For Filling

cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
teaspoon salt
1 teaspoon grated Meyer lemon zest plus cup Meyer lemon juice
1 large egg yolk
1 tablespoon unsalted butter

Make Filling

Whisk together sugar, flour, and salt in a small heavy saucepan, then add lemon juice in a slow stream, whisking until combined. Bring to boil, whisking constantly, then simmer, whisking, until thickened, about 3 minutes. Remove from heat.

Whisk yolk in a small bowl, then add about one fourth of lemon-juice mixture, whisking vigorously. Whisk into remaining lemon-juice mixture and gently boil, whisking, 1 minute. Remove from heat and stir in butter and zest. Transfer filling to a bowl and cover surface with buttered parchment paper. Chill until cooled, at least 30 minutes.

For Lavender Cream

1 cups heavy cream
3 tablespoons mild honey
tablespoon dried lavender blossoms

Make Lavender Cream while filling chills.

Bring cream, honey and lavender blossoms just to a boil in a small saucepan, then remove from heat and let steep, covered, 30 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids, and chill lavender cream, covered, until cold.

Assemble Cake

Invert cake and discard parchment. Cut cake horizontally into 3 even layers with a long serrated knife. Transfer 1 layer, cut side up, to a cake plate. Lightly whisk filling to loosen, then spread half of filling evenly over cake layer on plate, leaving a -inch border around edge. Place a second cake layer over filling and spread with remaining filling in same manner. Top with remaining cake layer, cut side down, pressing gently so that filling is spread to edge of cake. Just before serving, beat lavender cream with a whisk until it is thickened and barely holds soft peaks. Dust cake with confectioners sugar and serve with lavender cream.

Cooks' Notes: If you cant get Meyer lemons, you can use regular lemons.
Cake, uncut and without filling, can be made 2 days ahead and kept in an airtight container at room temperature.
Filling can be made 1 day ahead and chilled, covered.


clipped on: 02.26.2008 at 10:00 pm    last updated on: 02.26.2008 at 10:00 pm

RE: RECIPE: favorite lemon dishes (Follow-Up #111)

posted by: dishesdone on 02.02.2008 at 11:43 am in Recipe Exchange Forum

back to the top with this thread!

This was very good. I needed a 4th egg yolk to thicken it. I used canned artichokes.

lemon chicken and artichokes with dill sauce
Bon Apptit : March 2002

Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc.

2 lemons, halved
8 large artichokes
2/3 cup dry white wine
1/2 cup fresh lemon juice
1/3 cup olive oil
12 garlic cloves, minced
2 chickens (each about 3 3/4 pounds), giblets removed, each cut into 8 pieces
3 large egg yolks
2 tablespoons chopped fresh dill

Squeeze juice from lemons into large pot of salted water. Add lemons. Trim artichokes and cut lengthwise into quarters; add to pot. Bring to boil over medium-high heat. Cover partially and boil until artichokes are tender, about 20 minutes. Drain. Using shears, cut 1/2 inch off tips of leaves. Scoop out choke. (Can be prepared 1 day ahead. Cool. Wrap tightly in plastic and refrigerate.)

Preheat oven to 375F. Whisk wine, lemon juice, oil, and garlic in large bowl to blend.

Add chicken. Turn to coat. Let marinate 20 minutes. Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet. Reserve marinade. Bake chicken 30 minutes.

Meanwhile, add artichokes to marinade in large bowl and toss to coat. Let marinate 25 minutes.

Transfer artichokes to another large rimmed baking sheet; place in oven with chicken and bake 10 minutes. Pour marinade into saucepan and bring to boil. Baste chicken and artichokes with 1/3 of marinade. Continue baking until chicken is cooked through, about 15 minutes.

Using slotted spoon, transfer chicken and artichokes to platter; tent with foil.

Strain pan juices from baking sheets into 2-cup glass measuring cup. Transfer 1 1/4 cups pan juices to medium saucepan. Whisk in egg yolks. Whisk constantly over medium-high heat just until mixture boils and thickens, about 3 minutes. Stir in dill. Season sauce with salt and pepper.

Spoon some sauce over chicken and artichokes on platter. Serve, passing remaining sauce separately.


clipped on: 02.21.2008 at 12:14 pm    last updated on: 02.21.2008 at 12:14 pm

RE: recipe: need this recipe asap please!!?? (Follow-Up #3)

posted by: nancylouise on 02.14.2008 at 06:31 am in Recipe Exchange Forum

Morning Kim,
I think this is the one you are looking for. It's out of my American Cooking Encyclopedia cookbook.

Bavarian Pot Roast

1 5lb chuck roast
1 TBS cinnamon
1 TBS vinegar
2 tsp ginger
1 1/2 tsp salt
1 1/2 cup apple juice
1 8 oz can tomato sauce
1 med. onion, chopped
1 bay leaf
1/4 cup flour
1/4 cup sliced mushrooms

Brown roast on all sides in oil in dutch oven. Combine cinnamon, vinegar, ginger and salt; add one cup water, apple juice, tomato sauce, onion and bay leaf. Place roast in dutch oven. Pour over tomato sauce mixture. Simmer, covered, for 3 hours or until tender. Remove bay leaf. Combine flour and 1/2 cup water to make paste. Add to tomato mixture gradually, stirring constantly until thickened. Add mushrooms to gravy. Serve gravy over roast slices.
Yield:8-12 servings NancyLouise


clipped on: 02.21.2008 at 12:07 pm    last updated on: 02.21.2008 at 12:08 pm

RE: RECIPE: looking for: cooked salsa recipes (Follow-Up #1)

posted by: wizardnm on 02.17.2008 at 05:57 pm in Recipe Exchange Forum

Here's the very best salsa recipe I've ever tried. If you do a GW search for Annie's Salsa you will see many threads on it.

Please note the two different measurements of vinegar, necessary depending on the method you want to use for canning. You can add more heat by adding more hot peppers, just remember to decrease the amount of green pepper by the same volume to keep it safe for canning.

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.
Makes 6 pints



clipped on: 02.21.2008 at 12:06 pm    last updated on: 02.21.2008 at 12:06 pm

RE: Sol.....almond brioche (Follow-Up #3)

posted by: solsthumper on 02.20.2008 at 12:16 pm in Cooking Forum

Marigene, I didn't forget to post the recipe; my computer was moving at glacier speed yesterday, and I gave up trying to post.

Anyway, this recipe (which appears painfully long because I was thorough, but isn't really) is from the book "Artisan Bread in Five Minutes a Day."
The almond filling is exactly the same color as the brioche, so the filling will go unnoticed. Btw, I didn't care for the sugary topping called for, and would've preferred a simple glaze instead. Other than that, these rolls were fine.
I also used the basic brioche dough to make the Cinnamon Rolls I posted on the previous WFD thread, and liked it just a tad more than the almond filling in these rolls because -to me- the almond flavor wasn't as pronounced as I would've liked.

Almond Brioche Bostock

1 pounds Brioche dough (recipe follows)
4 tablespoons unsalted butter, at room temperature
cup almond paste
cup unbleached AP flour
1 egg
teaspoon orange-flower water (optional)
teaspoon almond extract
cup sugar, pluse more for dusting the greased pan
Zest from half an orange
cup sliced natural almonds (raw and unsalted)

Cream together the butter, almond paste, flour, egg, orange-flower water and almond extract in a food processor until smooth. Set aside.


1 cups lukewarm water
1 tablespoons granulated yeast
1 tablespoons salt
8 eggs, beaten
cup honey
1 cups unsalted butter, melted, plus butter for greasing the pan
7 cups unbleached AP flour

Mix the yeast, salt, eggs, honey, and melted butter with the water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer with dough hook (I used the latter).

Cover (not airtight) and allow to rest at room temp. until dough rises and collapses, approximately 2 hours.

The dough can be used as soon as it's chilled after the initial rise. Refrigerate and use over the next 5 days. Beyond the 5 days, freeze the dough in 1-pound portions in airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise times.

Defrost the dough overnight, if frozen. On baking day, grease a 9x4x3-inch nonstick loaf pan. Dust the surface of the chilled dough with flour and cut off a 1-pound (grapefruit size) piece. Dust the piece with more flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

Roll out the ball into a " thick rectangle, using a little flour to prevent sticking to the work surface.
Spread the almond cream evenly over the rectangle, leaving a 1" border all around. Roll up the dough, jelly-roll style, starting at the long end, and seal the bare edges. The dough will be soft, so chill the log for about 15 minutes in the freezer before cutting it.*

Generously grease 8-inch round pan ** with butter. Sprinkle the greased pan with granulated sugar.
Cut the chilled dough into 8 equal pieces. Place them evenly in the prepared pan, so that the swirled cut edge is facing upward. Allow the dough to rest for 1 hour.

Twenty minutes*** before baking time, preheat the oven to 350F. Just before baking, mix together the sugar, orange zest and almonds and sprinkle over the brioche. Bake until golden brown an well set in the center, about 40 minutes.
Run a knife around the inside of the pan to release the brioche wile it's still hot and invert onto a serving dish. If you let it sit too long the rolls will stick to the pan.

*On a fickle whim, I decided to follow instructions and sliced the dough using a knife as recommended. Big, sticky mistake.
So I quickly abandoned that step and cut the dough as I've done ad infinitum, by using good ol' fishing line. Fishing line works much better than a knife with soft doughs. And by using fishing line you don't have to bother chilling the dough. Btw, you could also use unflavored dental floss.

**I used a 9" round pan as opposed to the 8" round pan, and the rolls just fit in the larger pan.

***I preheated my oven for at least 30 minutes.



clipped on: 02.20.2008 at 06:48 pm    last updated on: 02.20.2008 at 06:48 pm

Sharing a good Salad Dressing Recipe

posted by: diana55 on 02.17.2008 at 06:01 pm in Cooking Forum

I made this dressing last night and it was fantastic.We licked our plates!!! LOL 1 cup olive oil (or parmesan infused olive oil)
1/2 cup balsamic vinegar
6 tablespoons good quality grated parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon paprika
1/2 teaspoon dry mustard
6 whole cloves garlic, minced
2 tablespoons ketchup
1 + 1/2 teaspoons salt

Mix everything in a jar and shake.Enjoy !!! Diana55


clipped on: 02.20.2008 at 12:12 pm    last updated on: 02.20.2008 at 12:12 pm

RE: RECIPE: White Chocolate Raspberry... (Follow-Up #6)

posted by: danain on 02.15.2006 at 08:46 am in Recipe Exchange Forum

Thank you ladies!

Cindy, after the first glass of wine and an appetizer of Oysters Rockefeller (awesome) I shortened my menu, lol!
Grilled beef filet with a large scallop pan fried in butter...sinful, served with roasted asparagus, broccoli, red and yellow peppers, red onions and garlic. It was all so good!

The cups, ala Giada:

8 oz. good quality white chocolate (I only did 4)

Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler (I used a small non-stick skillet over low heat) over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush(I used the back of a spoon), coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.

Then I filled them with my mousse recipe using white chocolate instead of semi-sweet or milk chocolate. Then I folded in stirred seedless raspberry jam. Served with fresh raspberries that really finished if off!

Chocolate Mousse

6 ounces semisweet or milk chocolate
3 tablespoons butter
3 large, very fresh eggs, separated
1/2 teaspoon cream of tarter
3 tablespoons sugar
1 tablespoon powdered sugar
1/2 cup cold heavy cream
1/2 teaspoon vanilla
whipped cream and chocolate curls; garnish

First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly.

In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 3 tablespoons granulated sugar until it forms stiff peaks; set aside.

Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time.

Using the chilled bowl and whisk, beat (dont use a mixer) 1/4 cup heavy cream until it begins to foam and add 1 tablespoon powdered sugar. Continue beating until soft peaks then add the other half of the cream and vanilla. Continue to beat with the whisk just until stiff peaks.

Gradually and gently fold egg whites into chocolate mixture in skillet. Then add chocolate and egg white mixture to whipped cream in cold bowl and gently fold it in. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired.



clipped on: 02.11.2008 at 03:29 pm    last updated on: 02.11.2008 at 03:29 pm

RECIPE: Raspberry Bars

posted by: danain on 04.29.2006 at 05:20 pm in Recipe Exchange Forum

Lately I've been trying to lighten up or make things a little more healthy so after the Bar Cookie thread I decided it would be a fun challenge to try it with Roselin's Raspberry Bars. Well, they turned out pretty darn good! Thank you Roselin.

Raspberry Bars

(I made 1/2 recipe in a 8-inch square pan and baked them for 40 minutes until the center was set when I moved the pan.)

2 1/2c all purpose flour (I used 3/4 cup whole wheat pastry flour plus 1/2 cup almond flour(finely ground almonds)
1 c sugar (I used 1/4 cup dark brown sugar plus 1/4 cup granulated)
1 c chopped pecans OR walnuts (I totally forgot these, I would have used 1/2 cup)
1 c butter, softened (I used 1/4 cup butter plus 1/4 cup extra light olive oil)
1 egg (I used 1 egg white)
1 10 jar raspberry preserves (I just eyeballed this)

Preheat oven to 350

Grease a 9x13" baking pan (I didn't grease the pan). In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake for 40-50 minutes or til lightly browned. Cool completely and cut into bars.



clipped on: 02.11.2008 at 03:21 pm    last updated on: 02.11.2008 at 03:21 pm

RE: LOOKING for: Pesto (Follow-Up #5)

posted by: ann_t on 07.28.2006 at 04:34 pm in Recipe Exchange Forum

I think that the recipe you are looking for is probably Marcella Hazan.


According to Marcella Hazan, doyenne of Italian cooking, you should never blanch the basil leaves you use for pesto. But many recent American recipes recommend that you do blanch the leaves, to retain the herbs brilliant green color. The great debate is really about which is more important, color or taste, with Americans going for appearance and the Italians not minding what color it is as long as it tastes good. Marcella says that "pesto is never cooked, or heated." She also claims that "It is unlikely that any pesto will taste quite like the one made with the magically scented basil of the Italian Riviera." Perhaps. But Id like to invite her to taste the ones I make from the magically scented basil of local Illinois farms.

Marcella Hazans Classic Pesto

(from Essentials of Classic Italian Cooking, Knopf, 1992)

2 cups tightly packed fresh basil leaves

1/2 cup extra-virgin olive oil

3 Tablespoons pine nuts

2 garlic cloves, peeled

pinch of salt

1/2 cup freshly grated parmigiano-reggiano

2 Tablespoons freshly grated Romano cheese

3 Tablespoons butter at room temperature

1. Wash the basil in cold water and pat dry.

2. Put basil, olive oil, pine nuts, garlic, and an ample pinch of salt in the food processor and process until creamy.

3. Transfer to a bowl and stir in the grated cheeses. Then mix in the softened butter. Serve on pasta or vegetables.


clipped on: 02.11.2008 at 02:45 pm    last updated on: 02.11.2008 at 02:45 pm

RECIPE: Maple-Cream Apple Tart

posted by: marigene on 08.31.2006 at 12:08 pm in Recipe Exchange Forum

With autumn fast approaching, I am going to make one of our favorite tarts this weekend.

Maple-Cream Apple Tart

1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup butter

Apple filling
3 Macintosh or green apples, peeled cored, and sliced
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

Cream filling

2 egg yolks
1 cup heavy cream
1/3 cup maple syrup (no substitutes)

In a large bowl stir together the flour, 3 tablespoons of sugar, and salt. Cut in the butter until the mixture is the consistency of cornmeal. Press the crumbs firmly into the bottom and 1 inch up the sides of a 9 inch springform pan.

Arrange the apple slices on the crust in rows. In a small bowl combine 3/4 cup of sugar, cinnamon and nutmeg, and sprinkle over the apples. Bake in 400 degree oven for 15 minutes.

In a small bowl beat the egg yolks and stir in the cream and maple syrup. Pour evenly over the apples and continue baking for an additional 30 minutes.

Serves 8-10


clipped on: 02.11.2008 at 02:38 pm    last updated on: 02.11.2008 at 02:38 pm

RE: RECIPE: Joe's Sicilian Chicken (Follow-Up #1)

posted by: doucanoe on 09.07.2006 at 02:22 pm in Recipe Exchange Forum

Found it, Sharon!

POLLO ALLA SICILIANA" (Capelli d'angelo in brodetto di pollo alle erbe; sauted chicken in herbed broth with angel hair pasta)
Serves six

2 whole chicken breasts; boned and skinned, cut
into thin strips no more than 1/2-inch wide and
1 inch long
6 Tbs flour
Tbs red pepper flakes
1 tsp fresh ground pepper
salt to taste (optional)
4 Tbs yellow onion; sliced thin
6-8 cloves garlic; sliced
4 Tbs butter
6 Tbs olive oil
cup tomatoes; seeded, peeled, diced
1 tsp dried oregano; (or a couple of sprigs
of fresh)
4 Tbs fresh basil; coarse chopped
2 Tbs fresh parsley; chopped
12 ounces chicken broth
12 ounces angel hair pasta

Put on a large pot of water to boil, for the pasta.

Flatten chicken breasts and cut into " by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake (just before cooking).

Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.

Heat of the butter and olive oil in a large skillet on medium high heat. Add of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned. Save the flour mix.

Add onion to skillet, reduce heat, and saut until soft. Scrape chicken bits from bottom of skillet. Add garlic and saut very briefly (do not brown).

Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point.

Add chicken stock and simmer until thickened.

Add pasta to boiling water.

Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting just to warm.

Put drained pasta onto plates and spoon chicken and sauce onto pasta.



clipped on: 02.11.2008 at 02:21 pm    last updated on: 02.11.2008 at 02:21 pm

RE: LOOKING for: Salmon Patties/Cakes (Follow-Up #4)

posted by: danain on 04.12.2006 at 01:06 pm in Recipe Exchange Forum

Jessie, mine is Paul's favorite way to eat salmon. I do them only with fresh salmon, that is the key.

Fresh Salmon Cakes

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.



clipped on: 02.11.2008 at 01:25 pm    last updated on: 02.11.2008 at 01:25 pm

RECIPE: Cranberry Walnut Tart

posted by: doucanoe on 11.28.2006 at 02:48 pm in Recipe Exchange Forum

Thought I would share this. I made it for Thanksgiving and it was a major hit!


Sweet pastry dough
3 large eggs
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)
1 cup chopped walnuts (1/4 lb)
Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Make shell:
Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
Put oven rack in lower third of oven and preheat oven to 425F. Line shell with foil and fill with pie weights.
Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
Make filling:
Move oven rack to middle position and reduce oven temperature to 350F.
Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.
Cooks' notes:
Tart can be baked 1 day ahead and kept, covered, at room temperature.



clipped on: 02.11.2008 at 12:56 pm    last updated on: 02.11.2008 at 12:56 pm

RECIPE: Garlic Tart with Cream Cheese and Spinach

posted by: khandi on 12.10.2006 at 08:23 pm in Recipe Exchange Forum

Garlic Tart with Cream Cheese and Spinach

I frozen pie crust
1 garlic bulb (about 10 cloves, unpeeled)
cup parsley
1 cup spinach
6 oz. cream cheese
4 oz. half-and-half cream
3 eggs, beaten
Salt and pepper to taste

Pre-bake the pie crust according to manufacturer's instructions. Cool.

Simmer the garlic cloves until soft, about 25 minutes. Drain and cool. Mash to a paste and remove the peels.

Cook the parsley and spinach in water until tender, 8-10 minutes. Drain and rinse with cold water. Squeeze out as much liquid as possible and chop finely. Mix in the garlic paste and spread the mixture evenly over the bottom of the pie crust.

Mix thoroughly the cream cheese and the cream. Add the beaten eggs. Season with salt and pepper.

Pour the egg-cheese mixture over the parsley-spinach-garlic paste and bake at 350 degrees F until set, about 25 minutes.


clipped on: 02.11.2008 at 12:44 pm    last updated on: 02.11.2008 at 12:44 pm

RE: LOOKING for: Fruit and meat recipes (Follow-Up #2)

posted by: daisyduckworth on 01.25.2007 at 02:03 am in Recipe Exchange Forum

I'm just the opposite, actually. I really like meat and fruit together. It all began with the old Chicken and Apricot of how-many-years-ago! The combination still works well. Of course, pork with apple sauce has always been a winning combination, but you can use pears, rhubarb, peaches, raspberries or even passionfruit with equal success. I am reminded of my first husband, who was shocked and stunned the first time I served him a hot meat with salad on the side. Hot and cold together? NEVER! According to him. He died a tragic death soon after his 25th birthday, so he wasn't around to be subjected to my later culinary explorations. (I wonder what he'd have said if I'd served him flowers??) I guess, as with all things, it's what you're used to - but the meat/fruit thing really broadens your horizons in such a delicious way!

Pork Chops with Rhubarb
500g rhubarb, cut into chunks
4 tablespoons butter
4 large pork chops
2 tablespoons flour
salt and pepper
1 tablespoon honey
pinch cinnamon
1 tablespoon chopped parsley

Boil the rhubarb for 5 minutes, drain. Melt the butter in a frypan. Dip chops in the flour, seasoned with salt and pepper, and fry gently in the butter until cooked through, turning once. Transfer to a serving dish and keep warm. Add the rhubarb to meat juices in the pan, stir in the honey and cinnamon. Cook gently, stirring frequently until rhubarb is tender. Serve pork and rhubarb together, each chop garnished with a little chopped parsley. (According to the sweetness of the rhubarb and your own taste, sweeten the rhubarb with more honey, or use Angelica stems, or sharpen it with a little lemon juice.)

Raspberry Chicken
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup chopped onion
1/3 cup raspberry vinegar
1/3 cup cream
1 cup fresh raspberries
fresh mint sprigs, for garnish
Sprinkle chicken with salt and pepper. Fry 5 minutes on each side in melted butter. Remove chicken, add onion and saute until tender. Replace chicken, add vinegar and cook, covered, 5 minutes. Remove chicken; keep warm. Reduce heat to low, add cream and 3/4 cup of the berries; heat, stirring gently. Spoon sauce over chicken and top with remaining berries. Garnish with mint sprigs.

Pork with Brandied Peaches
4 pork loin chops or steaks, excess fat removed
flour, seasoned with salt and pepper
1 egg
salt and pepper
oil for frying

Secure chops in a round shape with toothpicks. Roll in flour, dip in beaten egg and coat with breadcrumbs. Heat oil and fry chops until golden brown, turning occasionally. Serve with Brandied Peaches.

Brandied Peaches:
150g can peach halves
1/3 cup brandy
4cm cinnamon stick

Place peach syrup in a saucepan with the cinnamon, bring to the boil and simmer gently for 5 minutes. Remove cinnamon, stir in brandy. Add peach halves and heat through gently.

Veal With Orange
4 veal steaks, 1cm thick
1 tablespoon butter
1 tablespoon olive oil
2 large oranges
2 tablespoons dry sherry
salt and pepper

Heat butter and oil and brown veal quickly on each side. Cook for a few minutes, then flame with heated sherry. When flames die down, place steaks on a warm dish. Add the juice of one orange to the pan, boil to reduce a little, season with salt and pepper. Peel and slice remaining orange and add to the dish. Heat through. Serve steaks garnished with orange slices and with sauce poured over.

Mango Chicken (1)
1.5kg chicken pieces
1/3 cup oil
1/4 cup soy sauce
2 cloves garlic, crushed
salt and pepper
1 cup mango slices

Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes.

Heavenly Meatballs
250g chuck or blade steak
1 cup canned, drained pineapple pieces
1 large onion,
3/4 cup syrup from pineapple
salt and pepper to taste
1 egg
1 dessertspoon cornflour
1/2 cup sugar
1/2 cup vinegar
1 tablespoon sherry
1 tablespoon soy sauce
snipped shallot greens

Mince the steak and onion together, add salt, sherry and lightly beaten egg, form into balls and coat lightly with cornflour. Fry in deep, hot oil until browned. Pour off oil, add pineapple syrup and simmer for 3 minutes. Stir in pineapple pieces. Mix together cornflour, soy sauce, vinegar, sugar and salt. Stir into pan and simmer, stirring for 2 minutes. Add shallots and simmer another minute. Serve with plain boiled rice.


clipped on: 02.11.2008 at 11:00 am    last updated on: 02.11.2008 at 11:00 am

RE: LOOKING for: Fruit and meat recipes (Follow-Up #1)

posted by: gardenlad on 01.24.2007 at 07:31 pm in Recipe Exchange Forum

We have dishes that combine fruit with fish, meat, and poultry quite often. Although this sometimes just uses juices, as above, more often we like actual fruit. For instance:

Persian Chicken and Peaches

1 can (29 oz) peach slices
3 tbls flour
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
1 broiler-fryer (about 3 1/2 lbs) cut in serving pieces*
3 tbls oil
1 tbls butter
1 lg onion, chopped
1 clove garlic, minced
1 cup celery, minced
3/4 cup shredded carrot
1 can (15 oz) tomato sauce
1 1/2 tbls brown sugar
1 tbls tarragon vinegar
1 1/2 tsp chili powder

Drain peaches, reserving 1 cup syrup. Combine flour, oregano, salt and pepper. Dredge chicken in flour mixture; brown in oil and transfer to a casserole or baking dish. Saute onion, garlic, celery and carrot in remaining oil. Blend in remaining ingredients, including reserved syrup. Pour over chicken. Bake uncovered at 350 degrees, 35-40 minutes. Add peach slices and bake 10 minutes more our until chicken is tender.

*Or sub skinless/boneless breasts, cut in serving pieces.

I've been making that one for more than 25 years, after finding it in a small cookbook called The Joy of Chicken. More recently, we "discovered" this:


4 boneless chops, inch thick, trimmed
Salt & pepper to taste
2 tsp oil 3 tbls cider vinegar
2 tbls sugar
2/3 cup chicken broth
1 firm ripe pear, peeled, cored, cut lengthwise into eighths
1 1 -inch piece ginger, cut in thin julienne strips
6 scallions, trimmed and cut into -inch lengths
2 tsp cornstarch mixed with 2 tsp water

Season pork with salt & pepper. Heat oil in large skillet over medium high heat. Add pork and cook until browned and just cooked through, 2-3 minutes per side. Transfer to a plate and keep warm. Pour off fat from pan.

Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10-20 seconds. Pour in wine and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.

This recipe serves 4. I used a half-loin cut into 6 "chops" and upped the ingredients accordingly.

This next just uses juice. But it was one of my mom's favorites before she died, and we have it from time to time. Designed for fish, the sauce works well as a basting sauce for poultry.

Fisn in Orange Tomato Sauce

1/4 cup margarine
1 cup chopped onion
4 tomatoes, peeled, cored and chopped
1 cup orange juice
2 tbls orange juice concentrate
2 tsp salt
1 tbls brown sugar

Saute onions in margarine (I use butter) until tender. Add tomatoes and simmer 10 minutes. Add orange juices, salt and sugar; simmer anotther 5 minutes. Pour over 2 pounds fish filets (mom loved this with flounder; works great with tilapia). Bake in 350 degree oven for 25 minutes, or until fish flakes easily.


clipped on: 02.11.2008 at 10:59 am    last updated on: 02.11.2008 at 10:59 am

RE: RECIPE: Progressive Dinner For February 15 (Follow-Up #3)

posted by: fearlessem on 02.13.2007 at 10:03 am in Recipe Exchange Forum

Hi All --

Ok, for the entree this week we have something nice and spice-laden, to perk up a cold winters day. I have made this before and the note in my cookbook says Very Good! My guess is I probably increased the amount of stewing time for the chicken, as 45 minutes total is on the short end of how long I typically like to cook chicken thighs if stewing... If you increase the amount of cooking time you might also want to increase the amount of water by just a little...

Moroccan Chicken with Eggplant, Tomatoes, and Almonds

6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned

1 large eggplant, unpeeled, cut into 1-inch cubes

1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.

Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)

Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

Makes 8 servings.


clipped on: 02.11.2008 at 10:46 am    last updated on: 02.11.2008 at 10:46 am

RE: RECIPE: Progressive Dinner For February 15 (Follow-Up #1)

posted by: cindy_5ny on 02.12.2007 at 05:43 pm in Recipe Exchange Forum

Well, I hope that no one minds if I start with dessert this time :)

This recipe comes from dinner at a NYC restaurant - we ate at the restaurant, met the chef and came home with an autographed copy of his dessert cookbook :)

The serving size says 6-8, but it is rather heavy and sweet, so after a big meal, I would cut in smaller portions and it would serve more people.

Chocolate-Coconut Cake
Source: Franois Payard - Simply Sensational Desserts 140 Classics for the Home Baker
A serving of this cake is like popping a coconut macaroon filled with chocolate ganache into your mouth. It is so simple that you may not believe how delicious it is until you actually try it.

Coconut Sponge
4 large eggs
1-1/2 cups (300 grams) sugar
3-2/3 cups (320 grams) unsweetened dried shredded coconut

10-1/2 ounces (300 grams) bittersweet chocolate, finely chopped
3-1/2 ounces (100 grams) milk chocolate, finely chopped
1-2/3 cups (385 grams) heavy cream

1 cup (86 grams) unsweetened dried shredded coconut, toasted

1. Make the coconut sponge: Preheat the oven to 350 degrees F. Spray the bottom and sides of a 17-1/2 x 12-1/2 inch baking sheet with nonstick cooking spray. Line the bottom of the pan with parchment paper.

2. Fill a medium saucepan one-third full with water and bring to a simmer. Whisk together the eggs and sugar in the bowl of an electric mixer. Place the bowl over the pan of simmering water and whisk constantly until the egg mixture is warm to the touch. Transfer the bowl to the mixer stand and beat on high speed until it has tripled in volume, about 5 minutes. Using a rubber spatula, fold in the coconut just until blended. Pour the batter onto the prepared baking sheet and spread it evenly in the pan with a rubber spatula.

3. Bake for 20 to 25 minutes, until the top of the cake is light golden brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes.

4. Run a small sharp knife around the sides of the pan to loosen the cake. Place a wire rack over the cake and invert. Carefully peel off the parchment paper (the cake is extremely delicate). Cool the cake completely.

5. Make the ganache: Put the bittersweet and milk chocolates in a large bowl and set aside. Bring the cream to a boil in a medium saucepan. Immediately pour the hot cream over the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the ganache with plastic wrap, pressing it directly against the surface, and refrigerate until it is firm enough to pipe, about 4 hours.

6. Assemble the cake: Trim off any uneven edges and cut the cake crosswise into three equal rectangles, each measuring about 5 X 10 inches. Place one of the rectangles on a serving platter. Using a small metal offset spatula, spread a generous layer of ganache over the top of the cake layer. Cover with another cake layer and spread the remaining ganache over the top and sides of the cake. Sprinkle the toasted coconut over the top and sides of the cake. If not serving immediately, refrigerate the cake. The cake can be made up to 1 day ahead. Bring to room temperature before serving.



clipped on: 02.11.2008 at 10:39 am    last updated on: 02.11.2008 at 10:39 am

RECIPE: Sliced Baked Potatoes

posted by: khandi on 02.12.2007 at 10:25 am in Recipe Exchange Forum

Sliced Baked Potatoes

4 medium potatoes (shaped long)
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp chopped fresh herbs such as parsley, chives, thyme, sage, rosemary OR 2 to 3 tsp of dried herbs of your choice
4 Tbsp grated Cheddar cheese
1 Tbsp Parmesan cheese

Peel potatoes if the skin is tough, otherwise just scrub and rinse them.

Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.

Bake potatoes in a 425 F degree oven for about 50 minutes.

Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check with a fork.
NOTE: Ive also made these on the barbecue by adding onion slices between the layers, spices, herbs, and wrapping the potato in foil.



clipped on: 02.11.2008 at 10:38 am    last updated on: 02.11.2008 at 10:38 am

RECIPE: Cranberry Upside-Down Coffee Cake

posted by: hidesertfox on 11.18.2006 at 09:32 pm in Recipe Exchange Forum

Hi, everyone! This very moist and delicious cake makes a spectacular presentation, with all those beautiful cranberries and pecans right on top. A friend shared this recipe with me a couple of years ago, and I have made it several times, with rave reviews. It's simply fantastic, and I wanted to share it with you all. Loaded with calories, though! :-)

Cranberry Upside-Down Coffee Cake

prep time: approx. 30 minutes
cook time: approx. 1 hour
Makes one 9-inch springform pan - about 12 servings

1/2 C. packed brown sugar
1/3 C. butter
1 1/4 C. cranberries (not canned)
1/2 C. chopped pecans

1/2 C. butter, room temp.
3/4 C. white sugar
2 eggs
1 t. vanilla
1 C. sour cream
1 1/2 C. AP flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt

Preheat oven to 350 degrees. (175 C.) Wrap the outside of a 9 inch springform pan with alum. foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a saucepan over med. heat, combine brown sugar and 1/3 C. butter. Bring to a boil, the pour into bottom of springfrom pan. Sprinkle with cranberries and pecans.

In a large bowl, cream together the butter and 3/4 C. sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.

Bake for 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for about 10 minutes - invert onto serving platter and remove pan. Best served warm - warms nicely in the microwave.


clipped on: 02.11.2008 at 10:33 am    last updated on: 02.11.2008 at 10:33 am

RE: LOOKING for: Root vegetables--of potatoes and parsnips (Follow-Up #3)

posted by: ruthanna on 02.17.2007 at 10:39 pm in Recipe Exchange Forum


6 Bermuda onions, peeled
2 Tbs. butter or margarine, melted
cup honey
tsp. paprika
tsp. salt
tsp. pepper
3 Tbs. water

Halve onions and put cut side up in large casserole with cover. Combine remaining ingredients; pour over onions. Cover and bake in moderate oven (350 degrees) for 1 hours, or until cooked, basting with sauce.


clipped on: 02.11.2008 at 10:27 am    last updated on: 02.11.2008 at 10:27 am

RE: LOOKING for: Butternut Squash Recipes (Follow-Up #7)

posted by: gardenlad on 08.09.2006 at 09:13 am in Recipe Exchange Forum

Sorry to have not posted these sooner. Been too busy to type all these recipes.

One thing to keep in mind is that all winter squashes are interchangeable in most recipes. So just because the recipe says "pumpkin," or "banana squash" or "acorn squash" or "Sweet Dumpling" doesnt mean you cant use your butternuts instead. Each squash brings its own flavor to the dish.

I have a really good recipe from James McNair---one of the most creative cooks and food stylists in the industry---for a Steamed Winter Squash Pudding with Orange Custard Sauce. Its rather long and complex, so I wont post it unless youre actually interested in making it.

Meanwhile, here are a few you might find interesting:

Curried Apple-Squash Bisque

1 medium onion
1 tbls butter
1 tbls curry powder
1 butternut squash , about 1 lbs
2 Granny Smith apples
5 cups vegetable or chicken stock
1 tbls lemon juice
1 tsp salt

Chop onion. Heat butter in a 3- or 4-quart pot and saut onion and curry powder until onion is translucent.

Meanwhile, peel & seed the squash; cut it into cubes. Peel and seed one apple; cut it into cubes. When onion is done cooking, add the squash, cubed apple, and stock to the pot. Bring to boil, reduce heat, and simmer, covered, for 20-30 minutes, until squash is tender. Add salt and correct seasoning.

Puree soup in blender. Peel remaining apple, grate it, and toss in a bowl with the lemon juice. Serve the bisque hot or cold, garnished with the grated apple.

Butternut Squash & Prune Gratin

1 lb butternut squash, halved
1 cups heavy cream
1 1/8 cup chicken stock
cup sour cream
2 egg yolks
White pepper
12-16 prunes, diced

Preheat oven to 350. Put squash, cut side down, on a lightly greased baking pan. Cook until tender.

Scoop squash flesh out of shells and mash with a fork. Combine with the cream, stock, salt and pepper.

Arrange half the squash in the bottom of a baking dish. Top with the prunes in a single layer, then cover with remaining squash.

Whisk together the sour cream and egg yolks. Season with salt & pepper. Spread evenly over gratin. Bake, uncovered, until golden brown, about 15 minutes.

Remove from oven and let rest 10-15 minutes to stiffen. Gratin will be wet & loose when right out of the oven.

Serve by spoonfuls. Or cut into rounds with a cookie cutter.

Squash & Onion Bake

4 cups winter squash, peeled & cut in small wedges
1 medium onion, cut in wedges
cup brown sugar
cup olive oil
cup apple juice
tsp salt
tsp ginger
tsp nutmeg
Pepper to taste

In a greased baking dish combine squash and onion. Combine all other ingredients and pour over veggies. Toss.

Bake at 450 F, uncovered, for 35 minutes, stirring once or twice.

Squash & Cheese Casserole

2 med. Butternut squash
1 heaping cup onion, chopped
4 garlic cloves, minced
1 heaping cup great and red sweet peppers, chopped
3 tbls butter
2 eggs, beaten
1 tsp salt
Black & red pepper to taste
1 cup yogurt
cup sunflower seeds
1 cup crumbled feta cheese

Divide squash lengthwise. Scoop out seeds and place face-down on an oiled tray. Bake at 375 until soft, about 35 minutes. Scoop out flesh and mash with a fork.

Lightly saut the onion and garlic in butter. When onion is translucent add the peppers. Saute until peppers are just underdone

Beat eggs with yogurt. Add feta. Combine everything except seeds and mix well.

Spread mixture in a buttered casserole. Top with seeds. Bake at 375, covered, for 25 minutes. Remove cover and bake 10 minutes more.


clipped on: 02.10.2008 at 10:30 pm    last updated on: 02.10.2008 at 10:30 pm

RECIPE: Crispy Salmon Cakes w/ Lemon Caper Mayonnaise

posted by: annova on 09.10.2007 at 05:32 pm in Recipe Exchange Forum

I'm addicted to these salmon cakes and the mayonnaise is great with shrimp and on sandwiches too. I halve the recipe and make small salmon cakes. I buy farm raised salmon so it won't have that strong fishy flavor. It's great alongside a salad of arugula w/ a lemon vinaigrette dressing.

Crispy Salmon Cakes w/ Lemon Caper Mayonnaise

Salmon Cakes:

1 T vegetable oil, divided
cup finely chopped onions
cup finely chopped celery
1 T minced green bell pepper
cup crushed fatfree saltines (20), divided
1 T Dijon mustard
tsp freshly ground black pepper
2 (7-1/2 oz) cans salmon, drained or 16 oz fresh salmon, poached
1 large egg, lightly beaten
2 T mayonnaise
tsp fresh lemon juice
tsp Worcestershire sauce
2-3 dashes Tabasco
(if using fresh salmon, add a bit of salt to this mixture)

Heat 1 tsp oil in medium nonstick skillet over medium heat; add onion, celery and bell pepper and saute 4 minutes or until tender.

Combine onion mixture with cup cracker crumbs, mustard, tsp black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in medium bowl; divide into 4 equal portions and shape into " thick patties.

Coat each patty with 1 T cracker crumbs; cover and chill for 20 minutes.

Heat 2 tsps oil in large nonstick skillet over medium heat until hot. Add patties and cook 5 minutes on each side or until lightly browned. Serve salmon cakes with lemon caper mayonnaise.

Lemon Caper Mayonnaise:

6 T mayonnaise
2 tsps capers, rinsed & drained
tsp grated lemon zest
tsp fresh lemon juice
tsp ground black pepper
1/8 tsp cayenne

Combine all ingredients in a small bowl and chill.

source: Recipezaar &
This recipe gets changed with each posting I think. I added the minced green bell pepper and I like to poach fresh salmon in a little water and lemon juice, w/ dill sprinkled on the fish. enjoy! Ann


clipped on: 02.10.2008 at 08:13 pm    last updated on: 02.10.2008 at 08:13 pm

RE: LOOKING for: 'Heavy' Corn Bread Recipe (Follow-Up #10)

posted by: gigi_7 on 09.12.2007 at 08:48 pm in Recipe Exchange Forum

This is the only corn bread I have made for many years. It is "heavy" and so I am! This is absolutely the most dense and delicious corn bread ever!


1/2 cup soft butter
1 cup sugar
4 eggs
1/2 cup shredded cheddar cheese
1/2 cup shredded papperjack cheese
1 16-oz can cream-style corn
1 cup flour
4 teaspoons baking powder
1 cup cornmeal
1/4 teaspoon salt

Combine butter and sugar. Add eggs, cheese and creamed corn and stir to combine. Combine dry ingredients and mix to combine. Pour into a greased 9x13 pan and bake at 300 degrees for about 1 hour.


clipped on: 02.10.2008 at 08:10 pm    last updated on: 02.10.2008 at 08:11 pm

RE: LOOKING for: Bread machine Rye bread (Follow-Up #1)

posted by: pat_t on 01.30.2008 at 10:52 am in Recipe Exchange Forum

Hey JoAnn! I've had this recipe for Jewish Rye for quite a while. Don't remember where I got it, nor have I ever tried it. If you do, please post the results.


1-1/8 cup water
1-1/2 tsp. salt
1 Tblsp. sugar
2 cups white flour (for darker rye, substitute whole wheat flour for up to 3/4 cup)
1 cup rye flour (for lighter rye, substitute white flour for up to half the rye)
1 Tblsp. olive oil (optional -- it seems to make the bread stay fresh longer and some people prefer the texture)
1 Tblsp. caraway seeds
1/4 cup chopped onions (optional)
2 tsp. yeast

Place all ingredients in bread machine in recommended order on the dough cycle.

After first rise, remove dough, place on a bread board and punch down. If dough is too sticky, covering your hands or the bread board with corn meal or white flour usually is enough to bring it to the right consistency.

If using a bread pan, shape loaf and place it in oiled bread pan. If you have a pizza stone, don't use a bread pan; shape the dough into a loaf or a ball or as you like and place it on a floured board (or the pizza peel). In either case, slash top with a sharp knife, cover the dough with a tea towel and leave it to rise for 1 hour.

Preheat oven (preferably with pizza stone) to 450 F. The stone makes the bread crustier and gives a better contrast between the crust and the interior crumb.

Spritz walls of oven with water twice before putting loaf in. (Omit for a less crusty bread).

Bake thirty minutes at 450 F., spritzing the oven walls once more after five minutes, or, alternatively, bake fifteen minutes at 450 F., then reduce heat to 350 F. and bake thirty minutes more. Remove and allow to cool on rack.


clipped on: 02.10.2008 at 06:26 pm    last updated on: 02.10.2008 at 06:26 pm

RE: LOOKING for: Bread machine Rye bread (Follow-Up #2)

posted by: ann_t on 01.31.2008 at 11:12 am in Recipe Exchange Forum

You could knead this up in your bread machine. I wouldn't bake it in a BM though.

Home Cookin Chapter: Recipes From Thibeault's Table

Rye Bread
1 1/2 cups rye flour
3 cups bread flour
1/2 cup whole wheat
2 teaspoons yeast
2 to 3 teaspoons salt
1 tablespoon molasses
2 tablespoons melted butter
Approximately 1 1/4 to 1 1/2 cups water

Egg Wash
. Stir together all the dry ingredients. Add the molasses, butter and 1
1/4 cups of water. Mix until dough comes together. Add more water if
needed. Knead until dough is smooth and supple. Dough should not be
too stiff.

I used the Food Processor to knead the dough.

Oil a large bowl and roll the dough to coat it wth the oil. Cover with
plastic wrap.

Let rise until double, approximately 1 1/2 hours.

Knock dough down, divide in half and form two loaves. Free form or in
a loaf pan.

Dust the loaves with a little flour and cover with a tea towel.

Heat oven to 350F.

Slash loaves and brush with an egg wash. Bake on a stone or on a
parchment covered baking sheet for approximately 45 minutes or until an
instant read thermometer reads 190F.


clipped on: 02.10.2008 at 06:26 pm    last updated on: 02.10.2008 at 06:26 pm

RECIPE: Spanish Vegetable Tart (Coca de Verduras)

posted by: canarybird on 02.04.2008 at 04:13 pm in Recipe Exchange Forum

This is one version of the delicious savoury cocas prepared on the Spanish Balearic Islands. They are sold in nearly every bakery and are often eaten out of hand while standing up in the bakery, as a breakfast on the way to work, or as an afternoon snack on the way home or after school. They are usually eaten at room temperature and make wonderful side dishes for a cold summer buffet, picnic or evening snack.

There are many variations of coca and in winter the peppers may be substituted by Swiss chard or spinach and without tomatoes. Here is one recipe which is also know as 'Coca de Tremp'. Often the red peppers are skinned and in strips, and accompanied on top of the coca by artichoke hearts, olives and anchovies. This would be called 'Coca Amb Pebres', where 'pebres' are the red peppers in the Mallorquin dialect.

VEGETABLE TART - Coca de Verduras
(From the Island of Mallorca)

Ingredients for 4 people:

4 cups (500 grams) all purpose flour
1 oz (25 grams) fresh yeast or 1 pkg dry yeast
4 TBS olive oil
1/4 cup (2 oz or 50 grams) lard
3 medium Italian sweet green peppers or green bell peppers cut in small pieces
3 spring onions - cut in small pieces including all the stalk
3 ripe medium sized tomatoes- sliced finely
1 clove of garlic - sliced finely
1 handful of Italian flatleaf parsley, chopped
1 TBS of sweet red paprika
water - 1 cup lukewarm

1) Turn on the oven and set temperature at 375 F (191 C)

2) Put the warm water in a mixing bowl (preferrable one of porcelain or terracotta) and dissolve the yeast in it.

3) Add the lard and the olive oil. Add the flour gradually, mixing in by hand until the mixture leaves the side of the bowl.

4) Form a ball and let it rest for a few minutes while you prepare the vegetables.

5) Chop and slice vegetables into a large bowl, add the paprika and some salt and mix all together.

6) Lightly oil either a round pan of about 13" diameter (32 Cm) or a rectangular pan 13" x 11" (32 Cm x 27 Cm) both with a depth of approx 1/2 inch (1 cm). A cookie sheet or oven tray would be ideal.

7) Place dough in centre and carefully stretch it out with palms of hands, patting to fit pan, keeping an even thickness. It should be thin.

8) Arrange vegetables evenly on top of the dough, drizzling at the same time with olive oil and salt.

9) Put coca into oven for about 1 hour or until crust is lightly golden and vegetables are cooked. After taking it out of the oven, drizzle a little more olive oil on top.

10) You can eat this hot or cold. In winter the vegetables may be swiss chard or spinach, substituting the peppers, but also used raw and finely chopped.

Source: translated from "Cocina Balear" Ana Maria Calera
Editorial Everest - Leon (Espaa)

Here are photos from one I made yesterday for our Pizza Party over on the Cooking Forum. I added a few sliced black olives.
And I chopped the vegetables much finer than I did in the older photos above. Much easier to cut and serve.

I must add that the pastry is dead easy to rolling out, just push the ball of dough with your fingers to stretch and fit the pan.
The whole tart can be prepared in just a few minutes......and it's so good, especially when cold! So it would be great as a lunchbox item.

In the pan - taking it outside to eat.

Heated up for breakfast next morning.



clipped on: 02.08.2008 at 01:48 pm    last updated on: 02.10.2008 at 06:22 pm

RE: Baking Pantry Challenge (Follow-Up #9)

posted by: pat_t on 02.10.2008 at 08:53 am in Cooking Forum

This would take care of the Nutella & cream cheese (I think I'd chop some hazelnuts and put in them too):


Brownie layer:
10 Tblsp. butter (5 oz.) unsalted butter, melted and slightly cooled
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder

Cheesecake layer:
8 oz. cream cheese, softened at room temp.
3 Tblsp. granulated sugar
2 large eggs
1/3 cup Nutella

Preheat oven to 325 F. Line a 9- x 9-inch square pan with parchment.

To make the brownie layer: Combine butter, Nutella, eggs, and sugar in a large bowl and mix well. Sift in flour and cocoa powder and mix until well combined. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.

To make the cheesecake layer: Mix the cream cheese, sugar, eggs and Nutella until well combined. Pour over your brownie batter.

Bake at 325 F. until the cheesecake looks set, about 40-45 minutes. Allow brownies to cool completely in the pan before cutting. (I cut my brownies into 36 since they are quite decadent.)

Recipe courtesy of:


clipped on: 02.10.2008 at 06:04 pm    last updated on: 02.10.2008 at 06:17 pm