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RE: LOOKING for: Anchovy Butter? (Follow-Up #1)

posted by: khandi on 02.12.2007 at 11:10 am in Recipe Exchange Forum

I've never tried this recipe but thought you might be interested in seeing it. It's from the 1952 book entitled Culinary Arts Institute Encyclopedic Cookbook.

Anchovy Butter

1 cup butter
1/2 cup minced anchovies or 4 Tablespoons anchovy paste
2 teaspoons lemon juice
4 drops onion juice

Substitute herring, bloaters, crawfish, lobster, smoked salmon, whitefish or sardines for the anchovies.


clipped on: 06.21.2009 at 06:56 pm    last updated on: 06.21.2009 at 06:57 pm

Here's one for homepro01: Bouchees A La Marie Antoinette

posted by: kathleenca on 02.08.2009 at 06:42 pm in Cooking Forum

Hi homepro01,

I just saw your post on annie1992's favorite cheese message. I seldom see recipes calling for Port Salut cheese. I have had this one since 1990; I think it came from the LA Times. It is a favorite of mine for a small, elegant brunch, & can be mostly prepared beforehand. Port Salut doesn't seem easy to find in southern California - Trader Joe's told me they only carry it during Thanksgiving & Christmas season.

Bouchees A La Marie Antoinette
6 servings

1 10-oz pkg frozen pastry shells
1/4 c. butter
1/4 c. flour
1 c. dry white wine
1 c. whipping cream
2 c. grated Port Salut or Bonbel cheese
2 c. finely diced smoked ham
salt & pepper
6 poached eggs
dill sprigs, optional

Prepare patty shells according to pkg directions. Place shells on serving platter.
In saucepan, melt butter & stir in flour. Gradually stir in wine & whipping cream. Stir over low heat until sauce bubbles & thickens.
Stir in cheese, a little at a time, until sauce is smooth.
Stir in ham, salt & pepper to taste.
Place a poached egg on top of each patty shell. Spoon hot sauce over each egg.
Garnish with dill if desired.


clipped on: 02.09.2009 at 02:29 pm    last updated on: 02.09.2009 at 02:30 pm

RE: CHocolate Pudding or custard (Follow-Up #1)

posted by: coconut-nj on 01.02.2009 at 09:55 pm in Cooking Forum

Hi Westelle. For years I have made pudding in the microwave. So much easier, no scorching, no constant stirring. Comes out very smooth and to me, it's even better than stovetop cooked. Below is the basic Scharffenberger recipe for chocolate pudding. I'd change up the recipe to do it all in the microwave. Start the milk, cornstarch and such and start with five minutes on high. Stir and see where you're at. Add the chocolate and stir until it's melted. Microwave additional 3 minutes then stir. Continue with 3 minute intervals til done.Like any other cornstarch based pudding you'll want it to pretty much come to a boil. You'll see it start to get as thick as you'd want it. We always double this recipe and use 6 cups milk. I start with ten or twelve minutes and go with 5 minute increments. If you want more of a custard taste/texture, you can add 1 egg per 3 cups milk toward the end of the cooking. Just temper the egg by whisking in a bit of the pudding before adding the egg mixture to the rest of pudding. Then, continue to bring it to the boil. You can then just stir in the vanilla after it comes to the boil. I just made this the other day. I use a batter bowl to cook it in.

Silky Chocolate Pudding
Adapted from John Scharffenberger, via Wednesday Chef

Serves 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer (or skip this step if youre a slacker like me who is absolutely certain that there is nary a lump her puddin) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).

OOPs.. have to run... Christy just brought me in my last bowl of the chocolate pudding I made New Years Day. Have fun. This recipe is very forgiving. You can do it with cocoa when you have it and can even be done with Hersheys syrup or other chocolate. Just keep in mind the ration of cornstarch to milk. The chocolate just needs to be enough so it tastes like a good chocolate milk, then... thicken.


clipped on: 01.04.2009 at 06:58 pm    last updated on: 01.04.2009 at 06:58 pm

RE: What's For Dinner - #288 (Follow-Up #23)

posted by: marigene on 12.22.2008 at 05:08 am in Cooking Forum

Here is the recipe for the Gorgonzola Cream Sauce for anyone interested.

Gorgonzola Cream Sauce

2 tablespoons olive oil
1 shallot finely diced
1 small clove garlic, cut in half
3-4 oz cream cheese
dash of salt and pepper
3/4-1 cup heavy cream
6 oz Gorgonzola (or more to taste)

In a saucepan, heat olive oil, saut shallot and garlic over med/med low heat. Add cream cheese, whisk until melted. Reduce heat and stir in cream, add Gorgonzola, salt and pepper. At this point I fish out the halved garlic clove so that it doesn't overpower the rest of the ingredients.


clipped on: 12.28.2008 at 09:25 pm    last updated on: 12.28.2008 at 09:25 pm

Creamy Coconut Cardamom Rice Pudding - Brulee

posted by: ann_t on 11.21.2008 at 11:29 pm in Cooking Forum

OMG, this is the best rice pudding.

I picked up Kate Zuckerman's cook book "The Sweet Life" Desserts from Chanterelle at the library today.

The rice pudding recipe is amazing. Although the recipe's title is Creamy Coconut Cardamom Rice Pudding, I substituted vanilla bean for the cardamom. Not a big cardamom fan. I thought that the coconut flavour would have been more pronounced than it was.

Home Cookin Chapter: Recipes From Thibeault's Table

Creamy Coconut Cardamom Rice Pudding
Creamy Coconut Cardamom Rice Pudding
adapted from Kate Zuckerman's The Sweet Life
makes about 6 cups, serves 8-12

1/2 cup + 2 tbsp jasmine rice or basmati rice
1/4 cup sugar
1 (13.5 fluid oz) can coconut milk
1 cup whole milk
1/4 tsp salt

16 cardamom pods
1/2 cup + 2 tbsp sugar
1 cup whole milk
2 cups heavy cream
5 egg yolks
1 egg
1 tsp vanilla extract

1. Cook the rice: Preheat the oven to 325F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands and absorbs all liquids, 30 minutes. If the pan is not oven proof, transfer the rice to a metal or glass baking dish and cover with aluminum foil. If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove it from the oven, leave it covered, and set it aside.

2. Make the custard: While the rice is baking, make the custard. Using the bottom of a small frying pan, crush the cardamom pods to split them open. (*I used a mortar and pestle.) In a heavy saucepan combine the cardamom pods and seeds, 1/2 cup of the sugar, milk, and cream and bring to a simmer over medium heat. Remove from the heat and allow the cardamom to steep for 10 minutes.

In a mixing bowl, combine the egg yolks, egg, and remaining 2 tbsp of sugar and briefly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.

Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and strain the custard to remove the cardamom pods and seeds.

3. Combine the custard and the rice: Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Add the vanilla extract. Allow the rice pudding to cool completely. This pudding will keep, refrigerated, for 3 days.

Variation: "Brulee"

Spoon pudding into ramekins and chill.

Sprinkle sugar over top of custards and place under the broiler or use a torch to caramelize.

My Notes:

Substituted a vanilla bean for the cardamom pods.

I split a vanilla bean and scraped the seeds into the milk and cream,
along with the sugar, brought to a simmer and left to steep for 10


clipped on: 11.23.2008 at 07:55 pm    last updated on: 11.23.2008 at 07:56 pm

RE: make ahead mashed potatoes (Follow-Up #1)

posted by: stacy3 on 11.19.2008 at 09:39 am in Cooking Forum

Barb, I recently copiied this, as I am doing this for Thxgiving at my SIL's.

Make ahead - Rich Mashed Potatoes
Recipe By :Becky Chatham
Serving Size : 12 Preparation Time :0:00
Categories : Freezer Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Potatoes (12 medium)
4 cloves garlic -- pressed
1 package Cream cheese -- (8-oz.)
1/8 teaspoon white pepper
1 stick butter or margarine
1 cup sour cream
2 teaspoons Salt
1/2 teaspoon paprika
Grease casserole dish. Cook potatoes and pressed garlic in water, drain, mash. Add butter,
cheese, sour cream, salt and pepper. Beat
until fluffy. Sprinkle with paprika. Bake 350 for 30 minutes. This
keeps in freezer, but thaw bake when ready to use.
- - - - - - - - - - - - - - - - - - -
NOTES : Makes one 9x13 pan or two 8x8 pans.


clipped on: 11.20.2008 at 03:48 pm    last updated on: 11.20.2008 at 03:48 pm

Blender quick Hollandaise

posted by: pkguy on 03.01.2008 at 03:12 pm in Cooking Forum

Following the poached egg thread I dug thru my cookbooks for a quick blender hollandaise and settled on one from the BH&G blender book circa 1972 LOL. Yes it was quick and it wasn't too bad either except I think I OD'd on the mustard.

In the blender jar put;
3 egg yolks
1 tblspn lemon juice
1/4 teaspoon cayenne (I had none so used paprika)
1 teasoon of prepared mustard a la Frenchs
blend on low about 5-10 seconds

then while running on high pour in 1/2 cup melted butter
slowly until thickened.. I wasn't too slow.. LOL
Took about 30 seconds.

I probably put in about a tablespoon of the mustard by mistake but I still ate it.


clipped on: 03.13.2008 at 07:25 pm    last updated on: 03.13.2008 at 07:29 pm