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OMG - Cuban Opera Cake!

posted by: caliloo on 03.06.2009 at 08:07 pm in Cooking Forum

I was googling to find Cuban desserts so I could decide what I am going to make for my cooking club Cuban dinner next weekend, and I stumbled across this one. Does this sound completely decadant and totally sublime to anyone else? I will probably make a standard ganache instead of the chocolate glaze, but the rest of it sounds awesome to me.....


Cuban Opera Cake recipe

Cake ingredients

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 teaspoons vanilla extract
4 large eggs
1 cup sour cream
1/2 cup crème de cacao
1/2 cup freshly brewed coffee, lukewarm

Buttercream ingredients

8 ounces imported milk chocolate, chopped
1/2 cup sugar
4 large egg yolks
2 tablespoons water
2 tablespoons light corn syrup
3/4 cup (1 1/2 sticks) unsalted butter, room temperature

Coffee Mousse ingredients

1/2 cup half and half
4 tablespoons sugar
1 tablespoon instant espresso powder or coffee powder
4 large egg yolks
1 teaspoon unflavored gelatin softened in 1 tablespoon water 10 minutes
1 cup chilled whipping cream
1 teaspoon vanilla extract

Chocolate Glaze ingredients

1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa powder
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:

Preheat oven to 325°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with parchment paper rounds. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over simmering water, stirring until melted and smooth. Remove from over water. Cool to lukewarm. Whisk flour, baking soda, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl to blend. Add eggs 1 at a time, beating well after each addition and stopping occasionally to scrape down sides of bowl. Gradually beat in lukewarm melted chocolate. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions, beginning and ending with dry ingredients. Gradually beat in crème de cacao and coffee. Divide batter evenly between prepared pans; smooth tops.

Bake cakes until toothpick inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Invert cakes onto 9-inch cardboard rounds or removable tart pan bottoms; cool cakes completely on racks.

For buttercream:

Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Whisk sugar, egg yolks, 2 tablespoons water, and corn syrup in medium metal bowl to blend. Add 1/4 cup butter. Set bowl over saucepan of simmering water; whisk constantly until mixture reaches 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat until completely cool and thick, about 6 minutes. Gradually beat in 1/2 cup butter, about 1 tablespoon at a time, fully incorporating each addition and stopping occasionally to scrape down sides of bowl. Beat in lukewarm melted chocolate.

For coffee mousse:

Bring half and half, 2 tablespoons sugar, and espresso powder to simmer in small saucepan over medium-high heat. Whisk egg yolks and remaining 2 tablespoons sugar in medium bowl to blend. Gradually whisk hot half and half mixture into yolk mixture. Return mixture to saucepan and stir constantly over medium heat until thermometer registers 160°F, about 2 minutes. Pour into large bowl. Add softened gelatin; stir until dissolved. Using electric mixer, beat until cool, about 10 minutes. Using clean dry beaters, beat cream and vanilla in medium bowl until stiff peaks form. Fold whipped cream into coffee mixture.

Cut each cake layer horizontally in half. Place 1 cake layer in bottom of 9-inch-diameter springform pan. Cover with 3/4 cup buttercream. Place second cake layer atop buttercream; cover with mousse. Top with third cake layer. Refrigerate 1 hour to allow mousse to set. Spread 3/4 cup buttercream over third cake layer. Top with fourth cake layer (cake will rise above rim of pan). Cover and refrigerate at least 4 hours or overnight.

For chocolate glaze:

Stir sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat to high; bring to boil. Whisk in cocoa; remove from heat. Add chocolate; whisk until smooth. Let stand until cool but still pourable, about 2 hours.

Run knife around pan sides to loosen cake. Release pan sides. Scrape excess mousse from sides of cake. Transfer cake on springform pan bottom to rack set over baking sheet. Pour glaze over cake, allowing glaze to drip down edges onto baking sheet (use spatula to spread glaze over any uncovered spots). Refrigerate at least 2 hours to allow glaze to set. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)

Makes 12 servings


clipped on: 03.08.2009 at 10:16 pm    last updated on: 03.08.2009 at 10:17 pm

RE: Need cool dinner ideas for hot weather (Follow-Up #10)

posted by: doucanoe on 06.08.2008 at 11:15 am in Cooking Forum

I like to do kabobs on the grill. Usually chicken or shrimp. They take only a few minutes. Add peppers., mushrooms, cherry tomatoes, any veggie you like and you have two courses of your meal!

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Salad Nicoise is always good. No recipe, I just use romaine, steamed green beans or asparagus, cooked new potatoes, hard boiled egg, make a herb vinaigrette and mix a little of it with some tuna, then top the salad with the tuna ans a bit more dressing.

We do tacos quite often in the summer, too. And stir fry is always easy and quick.

Here are a couple more. The gazpacho recipe may have come from someone here, I don't recall. I have had it for a very long time.


9 large vine-ripened tomatoes
2 medium cucumbers, peeled, seeded, and chopped
1 medium red onion, chopped
1 bell pepper, chopped
1/3 cup olive oil
6 tablespoons red wine vinegar, or to taste
3 garlic cloves, finely chopped
1 to 2 jalapeno peppers, finely chopped
Salt and freshly milled black pepper
1/4 cup thinly sliced fresh basil leaves, cilantro, or parsley (optional)

Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.

Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.
Greek Country Salad

2 c torn romaine leaves
1/2 medium red onion, thinly sliced
1 medium tomato cut in wedges
1/2 medium cucumber, thinly sliced
1/2 medium green pepper, seeded and thinly sliced
12 pitted black olives, sliced
1 T extra virgin olive oil
2 tsp capers, drained & rinsed
1 tsp white wine vinegar
1 tsp fresh lemon juice
1/2 tsp chopped fresh dill
2 oz feta cheese, crumbled

In medium salad bowl, combine lettuce, onion, tomato, cucumber, green pepper and olives. Refrigerate until well chilled.

In small bowl, combine oil, capers, vinegar, lemon juice and dill, mixing well. Toss with salad ingredients and top with feta cheese. Serve immediately.

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Source: Giada DeLaurentis

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves
Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.

*These are delicious, and even better the next day!
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This one is from Marilyn. We love it!

Steamed Tilapia
Source Marilyn Cole

Season filets on flesh side as desired with fresh ground pepper, sea salt and herbs of your choice. I like to use Cajun seasoning sometimes. Drizzle with a good extra-virgin olive oil.

Drizzle a little more olive oil in a non-stick skillet over medium heat until hot. Place filets in hot skillet seasoned side down for 3 to 4 minutes, carefully turn over, add 1 tablespoon dry white wine (or chicken broth) for each filet, place a lid on the skillet and remove from the heat. Fish will be done in 3 minutes. Serve immediately seasoned side up topped with liquid left in pan.

Pictured above with green bean mushroom sauté an grilled corn with cumin lime butter 2006
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1/3 cup butter
2 TBL olive oil
2 shallots, minced
2 garlic cloves, minced
1 lb uncooked shrimp, peeled & deveined
3 small plum tomatoes, seeded & chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each, salt & pepper
1/2 cup dry sherry
3 bunches fresh spinach, rinsed, drained, stems removed
1/2 cup heavy cream
Hot cooked rice
Melt the butter w/the olive oil in a large skillet over medium-low heat.
Add the shallots, garlic, oregano, basil, salt and pepper. Sauté 5 minutes.
Add the shrimp, saute 2 -3 minutes so they are about 1/2 cooked. Remove from pan.
Add tomatoes and sherry, simmer for 5 minutes.
Add the cream and spinach, simmer so cream reduces a bit. Add shrimp back to pan, simmer another 2 minutes to finish shrimp. Serve over rice. ~~
Posted by Weed

Hope some of these inspire you!



clipped on: 06.11.2008 at 05:22 pm    last updated on: 06.11.2008 at 05:22 pm

RE: 2007 recipes, the year in review (Follow-Up #16)

posted by: fearlessem on 01.01.2008 at 10:36 pm in Cooking Forum

Hi Michelle --

The hot milk cake is super easy -- from the Better Homes and Gardens cookbook...

1 cup all-purpose flour
1 tsp baking powder
2 eggs
1 cup sugar
1/2 cup milk
2 Tbs butter
1 tsp vanilla and 1/4 tsp almond extract (my addition)

Preheat oven to 350. Grease a 9 x 9 inch square baking pan (I used a 9 inch round cake pan but it fills it almost to overflowing).

In a saucepan, heat milk and butter until butter melts.

Mix flour and baking powder in small bowl. In large mixing bowl, beat eggs on high about 4 minutes or until thick. Gradually add sugar, beat another 4-5 minutes until light and fluffy. Add extracts and flour mixture, and mix until just combined. Add hot milk to batter, mix until just combined. Pour into greased pan, bake for 20 to 25 minutes or until a toothpick comes out clean. Cool on a rack and serve (preferably smothered with berries and whipped cream!)



clipped on: 01.08.2008 at 01:53 am    last updated on: 01.08.2008 at 01:53 am

salmon recipe (Follow-Up #24)

posted by: jain on 05.04.2007 at 01:19 am in Cooking Forum

hi michelle, here you go, so simple, so good!

Salmon with Puff Pastry and Pesto
by Giada DeLaurentis/

4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4- to 6-oz.) salmon filets
1/4 cup sliced almonds
1/4 cup pesto
2 tomatoes, sliced

Preheat oven to 400 degrees F.

On a foil-lined baking sheet place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, making sure they are not touching. Sprinkle each piece of salmon with 1 T. almonds (and salt and pepper). Bake for 10-15 minutes.

To serve, place each piece of puff pastry on a plate. Top each piece with 1 T. pesto, 2 slices of tomato and one piece of salmon. Serve. (serves 4)


clipped on: 06.27.2007 at 07:13 pm    last updated on: 06.27.2007 at 11:40 pm

RE: Sol's Lemon Chicken one more time please! (Follow-Up #1)

posted by: lorijean44 on 06.19.2007 at 03:23 pm in Cooking Forum

Here you go:

Sol's Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
S & P to taste

1 3-1/2 pound fryer chicken, cut up
25 garlic cloves
3/4 cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, 1/4 cup of the herbs, and salt and pepper.

Preheat oven to 425ºF. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.

Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.



clipped on: 06.19.2007 at 06:12 pm    last updated on: 06.19.2007 at 06:13 pm

RECIPE: Many Low-Fat Salad Dressings

posted by: Filus on 03.21.2002 at 01:40 pm in Special Diet Recipes Forum

"Quick Cooking Magazine"-1998

Diabetic Exchanges
Yield: about 1 cup

1 carton (8 oz.) low-fat apple-cinnamon yogurt
1/4 c. skim milk

In a bowl, stir yogurt; gradually stir in milk. Serve over fresh fruit to use in a fruit salad.

Nutritional Analysis: 2 T. of dressing equals: 27 calories...17 mg sodium...1 mg cholesterol...5 gm carbohydrate....1 gm protein...trace fat ++++ Diabetic Exchanges: 1/2 fruit


Diabetic Exchanges

Yield: about 1 cup

1 c. pure maple syrup
2 T. vegetable oil
1 T. lemon juice
1/2 tsp. paprika
1/4 tsp. celery seed
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. ground mustard

Combine all ingredients in a jar with a tight-fitting lid; shake well. Serve over salad greens.

NUTRITIONAL ANALYSIS: One serving (2 Tablespoons) equals 137 calories, 76 mg sodium, 0 cholesterol, 27 gm carbohydrate, trace protein, 4 gm fat. DIABETIC EXCHANGES: 2 fruit, 1/2 fat



Yield: 2 cups

1/2 cup crumbled blue cheese
1 cup dry curd or nonfat cottage cheese
1/4 cup nonfat or reduced-fat mayonnaise
1/4 cup nonfat buttermilk or nonfat yogurt
1/4 cup white wine vinegar or red wine vinegar
1 tsp. crushed fresh garlic
1/4 tsp. ground white pepper

Place 1/4 cup of the blue cheese and all of the remaining ingredients in a food processor or blender, and process until smooth. Stir in the remaining blue cheese. Transfer the dressing to a small bowl, cover, and chill for several hours or overnight before serving.

NUTRITIONAL FACTS (PER TABLESPOON) Calories: 13, Fat: 0.5 g, Protein: 1.2 g, Cholesterol: 2 mg, Fiber: 0 g,
Sodium: 48 mg


"Light & Tasty" Magazine -- 2001

Yield: 14 tablespoons.

1/2 cup fat-free mayonnaise
2 tablespoons 1% milk
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/2 cup (2 ounces) crumbled blue cheese
Salad greens

In a small bowl, combine the first six ingredients; blend until smooth. Add blue cheese; mix well. Serve over greens. Cover and refrigerate any extra dressing.

Nutritional Analysis: One serving (2 tablespoons dressing) equals 46 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 253 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.


Diabetic Exchanges

Yield: about 1/2 cup

1/2 c. fresh cilantro leaves
1/4 c. low-fat buttermilk
1/4 c. reduced-fat mayonnaise
1/8 tsp. sugar
3 drops hot pepper sauce

In a food processor or blender, place all 5 ingredients; cover and process until smooth. Store in the refrigerator.

Nutritional Analysis: 2 Tablespoons of dressing equals: 18 calories…124 mg sodium…1 mg cholesterol…3 gm carbohydrate…1 gm protein….3 gm fat ++++ Exchanges: Free Food


Diabetic Exchanges

Yield: 4 cups

2 c. buttermilk
2 c. fat-free mayonnaise
1/2 c. minced fresh parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. coarsely ground or cracked pepper

In a bowl, combine all ingredients; whisk until smooth. Cover and chill until serving. Store in the refrigerator.

Nutritional Analysis: One 2-Tablespoon serving equals 19 calories…125 mg sodium…1 mg cholesterol…3 gm carbohydrate…1 gm protein…trace fat ++++ Exchanges: Free


The Complete Quick & Hearty Diabetic Cookbook

Yield: 12 Tablespoons

1/2 c. olive oil
1/4 c. malt vinegar
Dash lemon pepper
Dash paprika
1/4 tsp. dry mustard

Combine all ingredients in blender or food processor. Process until well blended. Refrigerate until ready to use.

Nutritional Analysis: 1 T. equals: 80 calories…9 gm fat (1 gm saturated)…0 cholesterol…0 carbohydrate…0 protein…0 sodium ++++ Exchanges: 2 fat


Cherry Sake Dressing
Chef Marcel Desaulniers, - The Trellis Restaurant

Yield: About 1 1/2 cups

Fresh red cherries, pitted 3/4 lb.
Water 1 cup
Sake 1/4 cup
Red raspberry vinegar 1 Tbsp.
Lemon juice, freshly squeezed 1 Tbsp.
Granulated sugar 1 Tbsp.

Combine all ingredients in 3-qt. saucepan. Boil 15 minutes to reduce liquid by half. Transfer to 1-qt. stainless-steel bowl; cool in ice-water bath to about 40F. Blend chilled dressing in food processor fitted with metal blade until smooth, about 30 seconds.

Nutrition per 1 Tbsp. serving: Calories, 9; Fat, 0.04 g (4% calories from fat); Protein, 0.15g; Cholesterol, 0; Sodium, 0.99mg.


The Complete Quick & Hearty Diabetic Cookbook

Yield: 16 Tablespoons

1/2 c. white vinegar
3 T. grated Parmesan cheese
1 garlic clove, minced
1/2 c. olive oil
1 tsp. dried basil
Fresh ground pepper

Place all ingredients in a jar; cover. Shake vigorously and refrigerate until ready to serve.

1 T. equals: 65 calories (63 from fat)…7 gm fat (1 gm saturated)…1 mg. cholesterol…1 gm carbohydrate… 0 protein…18 mg sodium ++++ Exchanges: 1-1/2 fat


A Honey of a Dressing Cuts the Mustard

Makes 2 1/2 cups.

2 tablespoons distilled vinegar
2 tablespoons grated onion
1/2 cup clover (or other mild) honey
6 tablespoons medium brown mustard (such as Gulden's), or coarse Dijon mustard
3/4 cup low-fat mayonnaise
2/3 cup low-fat (1-1/2%) buttermilk

In a medium glass or ceramic mixing bowl whisk together all ingredients, cover and chill at least one-half hour. ..... Salt Sense: If you are on a sodium-restricted food plan, use of a no-salt-added mustard will reduce the sodium to 97 mg per two tablespoons.

Nutritional information per two tablespoons: Calories: 50 (Calories from fat: 20%)… Fat: 1.1 grams (trace of saturated fat)… Carbohydrate: 9.5 grams… Cholesterol: none… Sodium: 229 mgs



Yield: 1 cup

1/4 c. cider vinegar
2 T. water
2 T. olive or canola oil
2 T. honey
1/2 tsp. garlic powder
1/2 tsp dill weed
1/2 tsp. dried parsley flakes
1/8 tsp. pepper
1/8 tsp. celery seed

In a jar with a tight-fitting lid, combine ingredients; shake well. Refrigerate leftovers; shake well before serving.

Nutritional Analysis: One 2 T. serving equals: 48 caloreis…3 gm fat (trace saturated)…0 cholesterol…25 mg sodium…5 gm carbohydrate…trace fiber…trace protein ++++ Exchanges: 1/2 fruit…1/2 fat


Light & Tasty Magazine – 2001

Yield: 2/3 cup....... Plan ahead…needs to chill for at least 1 hour

1/4 c. reduced-fat mayonnaise
1/4 c. fat-free plain yogurt
2 T. orange juice
2 tsp. honey
1 tsp grated orange peel
Dash white pepper

In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.

Nutritional Analysis: One 2T. serving equals: 57 caloreis…4 gm fat (1 gm saturated)…4 mg cholesterol…82 mg sodium…5 gm carbohydrate…trace fiber…1 gm protein ++++ Exchanges: 1/2 fruit…1/2 fat


The Complete Quick & Hearty Diabetic Cookbook

Yield: 24 Tablespoons

1/2 c. plain nonfat yogurt
1 c. low-fat cottage cheese
1-1/2 tsp. fresh lemon juice
1 medium carrot, peeled and grated
2 tsp. grated onion
1/2 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. basil

In food processor, combine the first 3 ingredients; process until smooth. Pour into a small mixing bowl. Add remaining ingredients and mix well. Cover and refrigerate for 1-2 hours before serving.

Nutritional Analysis: 1 T. equals: 11 calories…0 fat…43 mg cholesterol…1 gm carbohydrate…2 gm protein…43 mg sodium ++++ Exchanges: Free Food


The Complete Quick & Hearty Diabetic Cookbook

Yield: 16 Tablespoons ...... Can double as a marinade

1/2 c. lite soy sauce
2 T. sesame sauce
2 T. rice vinegar
1 T. grated fresh ginger
1 T. dry sherry
1 tsp. granulated sugar substitute

Combine all ingredients in a small jar, cover tightly; shake vigorously until well blended. Keep covered and refrigerated until ready to serve.

Nutritional Analysis: 1 T. equals: 20 calories (15 from fat)…2 gm fat (0 saturated)…0 cholesterol…1 gm carbohydrate…0 protein…300 mg sodium ++++ Exchanges: 1/2 fat


An easy, light, low-calorie dressing for salad.

1 T. olive or vegetable oil
2 T. lemon juice
3 T. low-sodium chicken broth (remove fat)
1 T. dijon mustard
Pepper to taste
Very small amount of salt (optional)
In medium bowl whisk ingredients together.
YIELD: 6 servings SERVING SIZE: 1 tablespoon
NUTRITION ANALYSIS PER SERVING: Calories, 23; Total fat, 2 grams; Saturated fat, 0 grams; Cholesterol, 0 milligrams; Sodium, 54 milligrams*; Dietary fiber, 0 gram; Protein, 0 grams

*Sodium content does not include addition of optional amounts of salt mentioned in recipe.

From Healthy Hispanic Recipes by the National Cancer Institute.



1 tbsp. powdered fruit pectin
1 pkg. Equal
1/8 tsp. dry mustard
1/8 tsp. dried basil, crushed
1/8 tsp. paprika
1/8 tsp. pepper
1/4 cup water
1 tbsp. vinegar
1 small clove garlic, minced**

Combine the pectin, Equal, mustard, basil, paprika and pepper. Stir in
water, vinegar and garlic. Cover and chill for 1 hour.

3 calories per serving, 1 gram carbohydrate and 0 grams fat.

**A clove is one section of a head of garlic.



Yield: 8 (1-tablespoon) Servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks


- 1/4 cup tahini
- 6 tablespoons water
- 2 tablespoons fresh lemon juice
- Dash red (cayenne) pepper

Blend all ingredients together with a wire whisk.
Makes about 1/2 cup.

Nutritional Information Per Serving:
27 Calories, 0 mg Cholesterol, 1 g Protein, 1 mg Sodium, 2 g Fat
Diabetic Exchanges: 1/2 Fat



1 1/2-inch-thick slice fresh ginger, peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chili paste, or more to taste
1/2 cup smooth peanut butter, or more if necessary
1/4 cup soy sauce
3 1/2 tablespoons sugar
3 1/2 tablespoons Chinese black vinegar or
Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more if necessary

1. In a food processor fitted with the metal blade, or in a blender, finely chop ginger and garlic. Add remaining ingredients in the order listed and process until smooth. Dressing should be the consistency of heavy cream. If too thick, add more broth or water; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep 2-3 weeks.

Nutritional information (per tablespoon): 50 calories, 3.8 grams fat, 0.6 grams saturated fat, 0 milligrams cholesterol, 199 milligrams sodium,


clipped on: 06.16.2007 at 12:38 am    last updated on: 06.16.2007 at 12:39 am

RE: Tourtieres Pastry - Question for Ann T. (Follow-Up #1)

posted by: ann_t on 12.27.2006 at 02:42 pm in Cooking Forum

This is my favourite pastry recipe. Works for both sweet or savory pies. And it is easy to work with.

Although you can cut in the butter and crisco using a food processor, I suggest that you do it by hand, either using a pastry cutter or if you have a box grater use the coarse side to grate the butter in. Works great and it makes the perfect size bits of butter to ensure a flaky crust.


Home Cookin Chapter: Recipes From Thibeault's Table

Butter-Lard Pastry
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
. Mix flour with salt, and cut in butter and lard.

(Note: I use the cuisinart to cut in my fat and then move the mixture
to a bowl to add the water by hand).
I like to have to do this by feel which I find I can't do by machine)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.


clipped on: 12.28.2006 at 12:16 pm    last updated on: 12.28.2006 at 12:18 pm

RE: Christmas Eve Tourtieres..........pic (Follow-Up #16)

posted by: ann_t on 12.26.2006 at 09:57 am in Cooking Forum

Rose, Moe likes it for breakfast too, but he likes it warmed up. Even for breakfast he likes to have Sharon's Chile sauce on it.

Cattknap, here is the recipe:

Home Cookin Chapter: Recipes From Thibeault's Table

This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.

pastry to two crust pie.

1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1 1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russett potatoes (par boiled)
2 Tablespoons chopped celery leaves
2 Tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary (or more)
salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice, more to taste

Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork. Cook until the meat is brown.
Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes. Preheat oven to 425°F

Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
seasonings and stir to blend.Adjust seasonings to taste. Add potatoes
and add enough addtional gravy to moisten. Should not be to wet.

Spoon filling into pastry shell. Use egg glaze on along overhand.
Place crust on top and trim. Fod the top edge under the bottom and
crimp edge. Brush with egg glaze and decorate with extra pastry if
desired. Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.


clipped on: 12.28.2006 at 11:27 am    last updated on: 12.28.2006 at 11:29 am

RE: What's for Dinner - #220 (Follow-Up #96)

posted by: ann_t on 12.26.2006 at 09:45 am in Cooking Forum

Nancy, Way back when I was young, I had a German boyfriend and his mother cooked some wonderful food. Especially desserts, German cakes and pastries. But my favourite thing that she made was a bread dumpling that she only made at Christmas or Thanksgiving to serve with turkey. She made it in a big log or ball and it was poached. It reminded me of bread stuffing only better. When I was looking for a similar recipe years ago, all I could remember was that the German name had sounded like napkin or something similiar. It was actually "serviette". I finally found recipes for Serviettenknodel which were similar to what she made, but most of the recipes only contained salt, pepper and parsley as the seasoning. I remembered hers as having more flavour. She also used lots of eggs in hers. So a few years ago I started making my regular bread stuffing, but making it more moist and adding eggs. Then I butter either a tea towel or a large napkin, roll the mixture tightly, tie it, and poach it in a big pot of water that I have seasoned with some chicken boullion. You can make it early in the day and then just warm it up. If I give Moe and Matt a choice of how I'm going to prepare the stuffing this is their first choice.

Maureen, Here are the pre-salting instructions and another related thread

Home Cookin Chapter: Recipes From Thibeault's Table

Servings: 11 to 15

Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.


1 (12- to 16-pound) turkey

Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium.
. Notes:

This same method can be used for chicken, chicken pieces, pork roasts,
ribs, chops, etc..

With the smaller cuts just pre-salt 4 or five hours in advance. Even
this short period of presalting makes an amazing difference.

Don't cover, just refrigerate and then remove from the fridge in time
for the meat to come to room temperature before cooking.


clipped on: 12.26.2006 at 07:48 pm    last updated on: 12.26.2006 at 07:49 pm

RE: Ann, Cream Cheese Brandy Cherry Balls)) (Follow-Up #4)

posted by: ann_t on 12.18.2006 at 06:28 pm in Cooking Forum

Here you go Linda.

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Brandy Cherry Balls.
Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 Cup marshino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The
flavours intensify.


clipped on: 12.19.2006 at 12:45 am    last updated on: 12.19.2006 at 12:46 am

RE: What's for Dinner - #220 (Follow-Up #76)

posted by: ann_t on 12.18.2006 at 10:32 pm in Cooking Forum

Here you go Terri.

* Posted by readinglady (My Page) on
Wed, Dec 13, 06 at 13:26

This was posted on the Harvest Forum last year and earned raves (for good reason).

Sour Cream Walnuts
1 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
1 teaspoon vanilla
3 cups walnuts

Cook and stir sugars and sour cream to soft ball stage (240 degrees F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently till coated. Spread on pan to cool.

One forum member used all white sugar but substituted 1/4 cup of maple syrup for 1/4 cup of the sugar. That earned raves and is a variation I plan to try this season.

I'm also wondering how maple sugar would work in lieu of the brown sugar. Now that might be interesting.



clipped on: 12.19.2006 at 12:24 am    last updated on: 12.19.2006 at 12:25 am

RE: What's For Dinner #219 (Follow-Up #40)

posted by: solsthumper on 12.05.2006 at 02:38 pm in Cooking Forum

Ann, that's a good-lookin' salad. Caesar salad is the only type of salad Sam ever eats.

Annie, you know youse wanna put up that #@$%^ Christmas tree. I did. And, badda bing, badda boom, it's brought so much #&^$#@* joy to The Family.
So, c'mon, get into the #$*&^*! spirit ovah heah.

Dinner last night was cooked for me by my better half. He cooked a perfectly gorgeous T-bone steak in a lukewarm pan, to a nice shade of gray. Sides were Potato chips.

I wish to remain silent, as I invoke and exercise my Miranda rights.

Sol - the bitter half

Monique and Sophie, here are the recipes. Enjoy.

Broccoli Purée

1 1/2 lbs. broccoli,cut into florets
1 teaspoon olive oil
1 tablespoon créme fraíche or sour cream
1/2 cup ricotta cheese
pinch of red pepper flakes*
salt & freshly ground black pepper to taste

Steam the broccoli for 5-7 minutes, or until tender. Transfer the broccoli to a food processor. Add all the remaining ingredients and purée. You might want to taste and adjust the seasonings. This could be served immediately, or it could be prepared 1 day ahead, covered, and refrigerated. Then reheat, gently.

*You could substitute chile oil for the red pepper flakes.

Pumpkin and Caramelized Onion Soup with Gruyère and Sage

1 butternut squash (about 3 pounds), peeled, seeded, and cut into large dice*
3 tablespoons butter
Coarse salt
Freshly ground black pepper
1½ medium onions, thinly sliced (about 3 cups sliced)
¼ cup thinly sliced celery
2 garlic cloves, peeled and minced
6 sage leaves, cut into a chiffonade
1 bay leaf
4 ½ cups Chicken Stock
12 baguette slices, cut ½ inch thick and lightly toasted
About 8 ounces Gruyère cheese, grated**

Preheat the oven to 450°F.

Put the pumpkin in an ovenproof sauté pan. Add 1 tablespoon of the butter, toss, and season with salt and pepper. Roast in the oven, stirring occasionally, until the pumpkin pieces are caramelized and beginning to soften, about 20 minutes.

Meanwhile, melt the remaining 2 tablespoons butter in a soup pot set over medium heat. Add the onions and cook slowly, stirring occasionally, until lightly browned, for 15 minutes. Season with salt and pepper. Add the celery, garlic, and sage, and cook for 2 minutes. Add the pumpkin, bay leaf, and stock, raise the heat to high, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. Taste, and adjust the seasoning if necessary. Preheat the broiler.

Put two ovenproof soup bowls on a cookie sheet. Ladle the soup into the bowls, and float 2 slices of toasted bread on top of each serving. Cover the toasts with a generous amount of Gruyère. Broil until browned and bubbly, about 3 minutes. Repeat with the remaining bowls, and serve. Source: Alfred Portale's Simple Pleasures.

*Kabocha and Hubbard squashes are suitable replacements for the pumpkin.
** Muenster and aged Gouda are good substitutes for the Gruyère. A combination of the three cheeses would be pleasantly unique.

Two-Vegetable Rice Pilaf

2 tablespoons olive oil
1 small leek, white and light green parts only, cleaned and finely chopped
11/2 cups long grain white rice
1 snall carrot, shredded
3 cups hot vegetable or chicken broth
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley *

In a saucepan, heat the oil over medium heat, and sauté the leek for about 3 miutes, or until softened.
Turn heat to high and add the rice. Sauté the rice, stirring constantly until well coated and grains appear opaque. Add hot broth, stir, and bring to a boil. Cover and reduce heat to medium low. Simmer for about 20 miutes, or until all liquid has been absorbed and rice is tender. Add salt, pepper and parsley. Taste and adjust seasonings.

*You could add other flavorings such as finely chopped fresh basil, dill or chives, and grated Parmesan or Asiago cheese.

Put the rice in individual, buttered 8-oz ramekins and unmold onto plates. This is optional.



clipped on: 12.14.2006 at 12:29 am    last updated on: 12.14.2006 at 12:43 am

Pasta sauces

posted by: gardenguru1950 on 12.13.2006 at 12:00 am in Cooking Forum

I didn't want to hijack dragonfly2's thread on spaghetti eating but because a couple of people asked, I'm posting some pasta sauce recipes here...

1. VITTORIA'S SPAGHETTI SAUCE (I think I've posted this one before):
Serves 12

4 tablespoons olive oil
3 large Italian sausage links
2 medium yellow onion -- chopped
30 ounces tomato -- peeled and diced
30 ounces tomato sauce
24 ounces tomato paste
4 cloves garlic
1 stalk celery -- cut in half
1 whole bay leaf
3 sprigs parsley -- Italian flat leaf
3 sprigs oregano
1 cup chianti
2 teaspoons sugar
1/4 cup basil, fresh -- chopped
1 teaspoon crushed red pepper flakes
fresh ground black pepper
salt -- to taste

Heat olive oil in bottom of large stock pot on medium-high. Brown sausage and remove with slotted spoon.

Put in onion and saute until soft.

Add tomato (with juices), tomato sauce, tomato paste and a bouquet garni of garlic, parsley, oregano, and the bay leaf (enclosed within the halves of the celery stalk).

Bring to a boil, reduce heat, and simmer for 2 hours on low. Keep a lid on the pot but keep it slightly askew.

Return sausage to pot, add chianti, pepper flakes, sugar, basil, pepper and salt.

Simmer for another 2 hours. Keep a lid on the pot but keep it slightly askew.

If you've made meatballs, add them to the last hour of cooking.

Serves 8

1 pound pasta -- capellini d' angelo
6 tomatoes -- Roma type
3 tablespoons olive oil
6 cloves garlic
1/4 cup basil -- fresh, chopped
1/4 cup olive oil
1/4 cup parmesan cheese -- freshly grated

Put water on to boil for pasta.

Peel and seed tomatoes. Chop.

Heat 3 tablespoons olive oil and saute garlic lightly. Add tomatoes and basil and heat through.

Drain pasta.

Add remaining oil to garlic, tomatoes, and basil, heat briefly.

In large bowl, combine pasta, oil mix, and parmesan cheese. Stir quickly and completely.

Serve immediately.

Serves 4

2 tablespoons olive oil
1 clove garlic -- smashed or minced
1 1/2 teaspoons parsley -- finely chopped
1/2 pound mushrooms, mixed -- * see note; chopped
1/2 cup tomatoes, canned with juice -- peeled, diced
salt and pepper -- to taste

1 tablespoon butter
3 tablespoons parmesan cheese -- grated
8 ounces pasta -- cavatappi

Over medium-high heat in a large skillet, saute the garlic in olive oil until the color changes. Add and heat the parsley.

Put in the mushrooms and cook until all the water they release evaporates.

Add the tomatoes, season with salt and pepper, and cook until the tomatoes have reduced and separated from the oil. Remove the skillet from the heat.

Cook the pasta. When it is cooked al dente, drain it and toss it with the sauce, adding the butter and the grated cheese. Serve at once.

NOTES : * a blend of crimini, shitake, porcini (fresh), and/or oyster

Serves 4

1 pound fettucine -- * see note
4 tablespoons unsalted butter
1 cup heavy cream
pinch ground nutmeg
pinch white pepper
1/4 cup parmesan cheese -- freshly grated
1/4 cup Gruyere cheese -- freshly grated
1/2 cup ham -- diced
1/4 cup peas -- frozen, thawed

Put pasta on to boil.

Put the butter and cream in a heavy skillet over medium-high heat and boil, stirring frequently until the cream has reduced by almost half.

Add the nutmeg and pepper, stir. Remove from the heat, add the peas and ham, and set aside.

Add the al dente pasta to the sauce, plus the cheeses. Toss until the past is well coated. Serve immediately.

NOTES : * you can also use tagliatelli or linguini


Serves 6

1/2 cup extra virgin olive oil
1/2 cup onion -- thinly sliced, yello
1/2 red bell pepper -- cored, seeded,
-- cut into strips
1/2 yellow bell pepper -- cored, seeded,
-- cut into strips
2 cloves garlic -- finely chopped
1 cup eggplant -- peeled and diced
1 cup zucchini -- diced
1/4 pound mushrooms -- thinly sliced
1 pinch red pepper flakes
1/2 pound plum tomatoes -- peeled, seeded.
-- diced
1 tablespoon basil -- finely chopped
1 pound pasta -- fusilli

Put 5 quarts of water and salt into a large stock pot over high heat.

Saute the onion and bell pepper in the olive oil in a large skillet until the onion is translucent golden. Add the garlic and cook for one minute over medium heat. Add the eggplant and cook, covered for 5 minutes.

Add the zucchini and mushrooms. Season with the red pepper flakes and salt to taste. Cook, uncovered, 5 minutes more, stirring frequently.

Add pasta to boiling water with a splash of olive oil.

Add the tomatoes and basil to the other vegetables and continue cooking an additional 5 minutes. Remove from the heat and cover.

When the pasta is cooked (al dente), drain and toss thoroughly with the vegetable mix.

Serve immediately with freshly grated parmigiano-reggiano on the side.

NOTES : Other suitable pastas: shells, rotelli, rotini.

Serves 4

12 ounces pasta shells -- medium
1 medium green pepper -- chopped
1 small yellow onion -- chopped
4 ounces mushrooms -- sliced
2 cloves garlic -- minced
1 teaspoon basil -- dry
1/4 teaspoon oregano -- dry
8 olives, Kalamata -- pitted, chopped
3 tablespoons parsley -- fresh, chopped
2 roma tomato -- seeded, chopped
2 tablespoons white wine -- dry
4 tablespoons olive oil
salt and pepper -- to taste

While pasta is cooking, heat olive oil over high heat. Add green pepper and onion and cook until onion just becomes soft.

Add mushrooms and garlic and reduce heat to medium. Saute until mushrooms just start to become brown.

Add basil, oregano, olives, parsley, tomato, and wine. Cook until tomato becomes limp.

Turn off heat, add cooked pasta, and toss.

Serve immediately and sprinkle with freshly grated parmesan and fontina cheeses.

Serves 2-4

3 tablespoons extra virgin olive oil
1 onion, sliced very thin
2 cloves garlic, sliced very thin
4 anchovy fillets, chopped
pinch of red pepper flakes
2 teaspoons capers, rinsed and drained
12 pitted black olives, quartered (such as Gaeta, Alfonso or Kalamata)
14 oz canned diced tomatoes
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

8 oz pasta (although this is traditionally served with spaghetti, I like penne, rigatoni, mostaciolli, even ziti)

1 tablespoon finely chopped fresh flat-leaf parsley to sprinkle on top

Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion until slightly soft, stirring occasionally.

Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies.

Add the pepper flakes, capers, olives, tomatoes, salt and pepper, oregano and bring to the boil.

Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta.

Drain the cooked pasta into a colander and toss with the sauce.

8. PENNE ALL'ARRABBIATA (one of my favorite little-known sauces)
Serves 4-6

1 pound penne (or almost any pasta)

3/4 pound tomato, peeled, seeded, and chopped
(or a drained 1-pound can of petite dice tomatoes)
1 medium onion, finely chopped
2 cloves garlic, sliced thin
1/4 pound pancetta, diced or cut into thin sticks
1/4 cup olive oil
1/2 teaspoon crushed red pepper (or more for you zippy-tongued fans)
1-1/4 cups grated pecorino Romano

Sauté the onion in half the oil over medium heat, and when the onion is getting soft, add the garlic and pancetta. Continue cooking the mixture for five more minutes.

Add the tomatoes and the pepper and cook for 2-3 more minutes.

In the meantime, cook the pasta.

Check the seasoning of the sauce (more salt?), stir the remaining oil into it, pour it over the pasta, toss well, and serve with the cheese on the side.

And newly invented just tonight...

would serve 4-6

1 lb pasta (I used small shells but farfalle, penne, orecchiette would work)

½ pound mild Italian sausage, skinned
2 Tbs butter
1 small onion, sliced thinly
½ small bulb fennel, sliced very thin
1 cup heavy cream
2 Tbs mascarpone cheese
1 Tbs grated parmesan
¼ cup finely chopped walnuts
salt and white pepper to taste

Put on pasta water to boil.

Cook crumbled sausage in skillet until done but not overly browned. You can mop up the drippings now if you don’t want this dish overly oily.

Add butter, onion and fennel and cook until soft.

Add heavy cream and cook on medium heat to reduce by 1/3.

Add mascarpone, parmesan and walnuts and stir until mascarpone and parmesan become creamy with the sauce.


Add cooked pasta and toss well.



clipped on: 12.14.2006 at 12:37 am    last updated on: 12.14.2006 at 12:38 am

RE: What's for Dinner - #220 (Follow-Up #20)

posted by: solsthumper on 12.13.2006 at 12:59 pm in Cooking Forum

I can envision Ann, standing outside, holding a flashlight in one hand and grilling - with great aplomb - with the other.

What's wrong with this picture? Nothing. Absolutely nothing.[G]
Ann, were the meteorologists wrong last night? Let's hope so.

Nat, at least your daughter likes pizza. Thumper will take one look at pizza, show the heels and hide. Don't think I haven't considered putting up all of my cookware on Ebay - for charity.

You know Jayne, GW really puts a burr up my A-perture. I've had the same problem with a few other folks here. Anyway, no more playing email tag. Basta! I'm gonna email you in the next few minutes; if it doesn't get through this time, please email me at:

Sharon, here's the recipe. Btw, I reduced the milk by half, and it was still fairly rich. Enjoy, my friend.

Spinach Gratin

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyére cheese

Preheat the oven to 425°F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyére on top. Bake for 20 minutes until hot and bubbly. Yields 8 servings.
Recipe courtesy:Barefoot Contessa.

Linda, I've never tried Marilyn's recipe, but Chicken Cordon Bleu is one of my favorite chicken dishes to make; yours looks pretty darn good.

SharonCB, your granddaughter is very cute. I'm sure you've enjoyed each other's company.



clipped on: 12.14.2006 at 12:22 am    last updated on: 12.14.2006 at 12:23 am