# Egg yolks 10 oz / 284 g
# Granulated sugar 13 oz / 369 g
# Egg whites 13 oz / 369 g
# Cake flour, sifted 12 oz / 340 g
# Confectioners’ sugar as needed
via Ladyfingers : CIAProchef.com.
June 24th, 2009
Ladyfingers : CIAProchef.com
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June 23rd, 2009
Ceviche Valencia in Apple Cups
Ingredients:
1 ea Granny Smith Apple
2 oz Simple Syrup
6 oz bay shrimp
6 oz bay scallops
1 ea celery, small diced
1 ea roma tomatoes, small diced
½ ea red onion, small diced
2 tbsp garlic, mined
1 tbsp tobasco
1 oz cilantro, minced
2 oz mango, small diced
¼ ea green bell pepper, small diced
2 oz lemon juice
TT salt/ pepper
Directions:
- start by slicing the apple on a mandolin or slicer as thin as possible. The thinner the better, next brush each piece with the simple syrup. Place in 250 degree oven for 30 to 45 min. until apples have just began to crisp, remove and while still pliable place the slices into a muffin mold and let stand until apple have cooled, remove from mold and reserve. Next poach the shrimp and scallops until just slightly undercooked, remove and toss with the rest of the ingredients, season to taste and serve on the apple cups.
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June 23rd, 2009
Gazpacho With Cucumber Fritz
Ingredients:
12 cucumbers, peeled and seeded
1 ea head of iceberg lettuce, cored and cut into small cubes
2 oz Tabasco sauce
4 oz mint
2 oz plain yogurt
2 C. Chicken Stock
2 tbsp Toasted Almonds
1 oz cornstarch
4 oz canola oil
TT salt/ pepper
Directions:
-start by adding 11/ ½ cucumbers (cut into smaller portions ), iceberg, Tabasco, and mint to a blender and slowly start to pour in the chicken stock; puree until smooth and adjust seasoning as desired. Remove and allow to chill for 2 hours. Next julienne the half cucumber making sure to cut them into 2”in lengths, dust in cornstarch. Add the canola oil to a sauce pot and heat to 350 degrees and fry the cucumber until crisp. Now pour the soup into a large soup bowl and place the fried cucumbers in the center forming a nest, now top with a quenelle of the yogurt and top with toasted almonds.
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June 23rd, 2009
Avocado Frappe
Very simple and refreshing, this chilled frappe is great for the spring and summer.
PREP TIME 5 Min COOK TIME 0 Min READY IN 15 Min
Servings 5
INGREDIENTS (Nutrition)
2 avocados
1 tablespoon orange zest
1/8 teaspoon ground ginger
1 teaspoon salt
1 pinch ground black pepper
3 cups milk
DIRECTIONS
Peel avocados and remove the pits. Cut flesh into chunks.
Put into blender with orange peel, ginger salt and pepper. Blend, adding milk a little at a time, until mixture is smooth.
Pour into dish, cover and refrigerate. Serve chilled. Garnish with avocado slices if desired.
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June 23rd, 2009
Blueberry Zucchini Bread
Zucchini and blueberries go together well for this summertime bread recipe. You can also use this recipe to create 4 mini-loaves.
PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 45 Min
Servings 12
INGREDIENTS (Nutrition)
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
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June 23rd, 2009
Red Pesto Gazpacho
“Pine nuts and basil give this quick gazpacho the flavor of red pesto.”
PREP TIME 15 Min READY IN 2 Hrs 15 Min 2 Servings
INGREDIENTS (Nutrition)
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1/4 cup toasted pine nuts
2 tablespoons chopped fresh basil
2 cloves garlic, coarsely chopped
2 tablespoons fresh parsley leaves
1 teaspoon olive oil
1 dash salt
DIRECTIONS
Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.
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June 23rd, 2009
New England Crab Cakes
This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They’re great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Servings 4
INGREDIENTS (Nutrition)
1 pound crabmeat
1/2 cup dry bread crumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon prepared Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter
DIRECTIONS
In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.
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June 23rd, 2009
Vegetarian Nori Rolls
These are great rolls for non-sushi eaters that allow them to enjoy the style of eating with out the raw fish.
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs
Servings 5
INGREDIENTS (Nutrition)
2 cups uncooked short-grain white rice
2 1/4 cups water
1/4 cup soy sauce
2 teaspoons honey
1 teaspoon minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 tablespoons rice vinegar
4 sheets nori seaweed sheets
1/2 cucumber, julienned
1/2 avocado, julienned
1 small carrot, julienned
DIRECTIONS
In a large saucepan cover rice with water and let stand for 30 minutes.
In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.
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June 23rd, 2009
Lamb Cannelloni with Mint Pesto
This is a very rich dish. It’s best served as a small appetizer rather than an entree because of the meat and cheese filling.
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
Servings 6
INGREDIENTS (Nutrition)
1 (8 ounce) package lasagna noodles
2 teaspoons vegetable oil
10 ounces ground lamb
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 (5.5 ounce) package crumbled goat cheese
1 bunch fresh mint
1/4 cup pine nuts
6 tablespoons olive oil
DIRECTIONS
Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.
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June 23rd, 2009
Beet Salad with Goat Cheese
This delicious and easy salad is a great meatless main course, with beets, goat cheese, candied walnuts and baby greens. For meat eaters, add chicken.
PREP TIME 5 Min
COOK TIME 30 Min
READY IN 35 Min
Servings 4
INGREDIENTS (Nutrition)
4 medium beets – scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
DIRECTIONS
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
June 22nd, 2009
10 Spice Albacore Tuna with Parmesan Crisp
Ingredients:
8 oz Center Cut Albacore Tuna, cut into a rectangle
1 ea asparagus, cleaned
3 oz parmesan cheese
1 tbsp curry powder
1 tbsp ground clove
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp ground ginger
1 tbsp ground coriander
2 tbsp Blackening spice
3 ea figs, minced
1 C balsamic Vinegar
1 oz light corn syrup
2 oz Sugar
Directions:
-Add the balsamic vinegar, light corn syrup and sugar to a sauce pot and reduce over low heat (if you start to see bubbles then reduce heat) until you reach a Nape consistency, remove from heat and allow to cool. Next using a wooden skewer cut into one end of the albacore and keep going until you reach the other side. Now slow start to jiggle the skewer as to make the hole even bigger. (This will be used as a guide for the asparagus). Remove the skewer, poach and shock the asparagus. Pat dry the asparagus and using the guide from before skewer the albacore. Using small plates group the spices together 2 on each plate, keeping them separate from each other. The combination is curry/clove, salt/pepper, ginger/coriander, and blackening spice on the last plate. Encrust the Albacore using one group on each side and sear over high heat until evenly seared on all sides, allow to cool to room temp. for the crisp place the parmesan on a sheet pan line with a silt pad in the shape of a “U” with a flat bottom. Bake at 350 degrees until golden brown about 7 min. remove and place the crisp on the edge of the table so to have the bottom hanging off and flatten. Allow to cool. For the assembly using a square plate drizzle the balsamic glaze in a zigzag motion, place the crisp in the center, now slice the albacore thinly and arrange in an overlapping fashion going over the center of the crisp to have the “U” shape standing
June 21st, 2009
Mint and Lamb Sheppard’s Pie
for topping
2 medium sweet potatoes
2 oz grated Manchego cheese
salt and pepperfor gravy
2 Tbs butter
2 Tbs flour
1 + 1/4 C low sodium stock (chicken, beef, or pork)
2 Tbs Cognacfor lamb
1 small onion finely chopped
3/4 lbs ground lamb
2 Tbs fresh mint minced
2 tsp vinegar
1/4 tsp ground sage
1/2 tsp kosher salt
black pepper1 C peas
Heat a large pot of water to a boil and boil the sweet potatoes whole until a fork easily passes through each one. When they’re done, remove the potatoes and allow them to cool enough to handle. Peel the sweet potatoes then run them through a potato ricer or food mill to mash. Add the cheese and salt and pepper to taste.
For the gravy, melt the butter over medium low heat in a small saucepan. Add the flour and cook for about a minute, stirring constantly. Pour the stock and cognac in at once and whisk until smooth. Remove from heat and set aside.
For the lamb, heat a pan over medium heat and add a splash of olive oil. Add the onions and fry until translucent and fragrant. Add the lamb and use a spatula to break it up while frying until the meat is cooked. Add the mint, vinegar, sage, salt and pepper, then pour over the gravy. Cook over medium low heat stirring occasionally until the sauce has reduced a little and has become thick, about 15 minutes. Remove from heat and allow to cool. Stir in the peas.
Fill 5 ramekins 3/4 full with the filling, then spread the sweet potato mixture on top. At this point you can cover and refrigerate (or freeze) the pies until you are ready to eat them.
Preheat oven to 400 degrees F. Place the ramekins on a baking sheet and put in the oven until the top is lightly browned.
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June 21st, 2009
GORGONZOLA AND LEEK CRÈME BRULEE
Yield: 6 servings
- 1 tablespoon extra-virgin olive oil
- 2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
- 1 small yellow onion, chopped
- 5 large egg yolks
- 1 cup heavy (whipping) cream
- 1 cup half-and-half
- 5 ounces Gorgonzola cheese, crumbled
- 1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
- 3 tablespoons minced Italian parsley
- Salt and freshly ground black pepper to taste
- 24 teaspoons or 6 tablespoons grated Parmesan cheese
PROCEDURE:
1. Preheat the oven to 275 degrees. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
2. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
3. Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
4. Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese. Serve hot.
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June 5th, 2009
Romanian Meatballs
INGREDIENTS:
1 lb. ground beef
1 medium finely grated carrot
1 cup unseasoned breadcrumbs
1 egg
1 small onion, grated
2 cloves garlic, chopped
INSTRUCTIONS:
Vegeta (vegetable flavored salt/spice blend available in most ethnic food stores) to taste (usually 1 tbsp.)
Oil for frying
Fry grated onion
Mix the meat, breadcrumbs, carrots, egg, , chopped garlic and vegeta in a large bowl, and smoosh it around until it’s very well mixed.
Make cherry sized meatballs
Heat oil for frying
Fry meatballs in oil until they are deep golden brown and well caramelized on the outside. Test one to make sure it is cooked all the way on the inside
This is my version from watching my housekeeper making them. She is from Brasov but I would like the translyvanian version-the home of the creepy vampires.
June 4th, 2009
Flat Iron Steak Diane With Fried Salsify
Ingredients:
- 10 oz Flat Iron Steak ( Round Pounded Thinly ¾in )
- 3 ea. Button mushrooms, sliced
- 1 tbsp. shallots
- 1 tsp garlic
- 1 oz Worcestershire Sauce
- 1 tbsp Dijon
- 4 oz brandy or cognac
- 1 tsp paprika
- 3 tbsp butter
- ½ stalk salsify, peeled and shaved
- 1 C canola oil
- TT salt/pepper
Directions:
Season the steak with salt, pepper and paprika next in a saute pan melt the butter and sear the steak for 3 to 5 min. next flip the steak and add the shallots, garlic, mushrooms. Saute lightly and add the Worcestershire sauce and brandy. Remove the steak and allow to rest, next whisk in the Dijon and season to taste. Know heat the oil to 350 degrees and fry the salsify until golden brown, season to taste, cut 3 strips off the steak and arrange on a bias then place the steak on a square plate and plate the salsify next to it, drizzle the sauce around the plate.