Foodsource

Chicken with sauce

2007-06-05T05:10:00.001-07:00

Some of the best recipes I have are given to me from my family. This delicious dish was given to me from my mother in law. It is very easy to make and it goes very well with rice pilaf.

4 whole chicken legs
2 Tablespoons olive oil
2 carrots cut lengthwise
2 celery cut lengthwise
1 can 12 onz tomato sauce
2 garlic
1 teaspoon oregano
salt and pepper

In a heavy sautee pan brown chicken in olive oil about four minutes each side add the garlic, carrots and celery. Sautee for another 2 minutes. Pour in the tomato sauce, 1/2 glass of water, oregano, salt and pepper. Stir together.

Preheat oven to 350
Place chicken with sauce into a baking dish. Cover with foil. Bake for 45 minutes. Remove foil bake for another 15 minutes.

Lasagna

2007-05-13T11:15:00.000-07:00

This Lasagna recipe I have been making for years its my favorite!

1/3 cup olive oil
1 pound ground beef
1 teaspoon cracked black pepper, plus extra for coating beef
1 medium onion, chopped small
1 red pepper, chopped small
1 green pepper, chopped small
6 cloves garlic, minced
5 leaves basil, finely chopped
1 tablespoon fresh chopped oregano leaves
1 (14-ounce) can tomato sauce
1 small can tomato paste
2 teaspoon salt
1 box no boil lasagna noodles
1 pint ricotta
1 cup grated Parmesan, plus extra for garnish
1 large ball fresh mozzarella, grated or sliced thinly
1 rustic loaf bread
1 tablespoon butter

Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.

Preheat the oven to 400 degrees F.

In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.

Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.

Cheddar Omelette with Home Fries

2007-04-03T10:39:00.000-07:00

This omelette is a favorite of mine, especially on Sunday mornings.

2 eggs
2 teaspoons butter or margarine
2 slices Cheddar cheese
Salt and pepper to taste

Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.

Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.

Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Place cheese.

Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold omelet from both sides towards center. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper.

Home Fries

3 tablespoons vegetable oil
1 large onion, finely sliced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 potatoes, cut into 1/2-inch cubes.

Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.

Bread Pudding with Rum Raisins

2007-03-03T09:20:00.000-08:00

This bread pudding recipe is one of my old time favorites its simple and comes out perfect every time!

1 cup raisins
1/2 cup rum
1 pound challah bread, crust trimmed, cut into 1-inch cubes about 10 cups
4 cups whole milk
15 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg

In a small bowl, combine raisins in rum and soak for 2 hours.
Preheat oven to 350 degrees.
Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.

In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread and raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered for about 5 more minutes until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.

Banana Muffins with Mascarpone Cream Frosting

2007-02-20T08:05:00.000-08:00

I made these muffins the other day after I had seen it on the show Everyday Italian about a month ago. They came out really good! The frosting is very creamy and delicious, nice combination with the cream cheese and the mascarpone cheese. The only thing I substituted were the walnuts. I used macadamian nuts instead. This is yummy!

Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Zucchini Gratin

2007-02-13T19:05:00.000-08:00

Zucchini is my favorite vegetable. This dish adapted from the TV show Barefoot Contessa is easy and simply delicious.

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Greek Cookies (Kourabiedes)

2007-02-04T21:09:00.000-08:00

One thing I really like about kourabiedes is they taste even better two to three days later. These popular Greek cookies will melt in your mouth. They are served on festive occasions such as christenings, weddings, holiday celebrations, and even valentines day. They're buttery-rich and can contain nuts, but are always rolled in confectioners' sugar after baking. Kourabiedes come in various forms from balls to ovals to S-shapes.

2c Butter, unsalted
1 c Sugar, powdered
3 Egg yolks
3 tb Brandy
2 ts Vanilla extract
6 c Flour
1/2 c Almonds blanched and chopped
1 lb Sugar, powdered-(one package)

Beat the butter with the sugar until it becomes fluffy.
Add the egg yolks one by one, beating continuously.
Add the brandy and vanilla.

Blend in the almonds and the flour, a cup at a time.
Use enough flour to get a firm dough (it may take a
bit more or less than the amount mentioned in the
ingredients list). Use your hands to do the mixing, as
an electric mixer will be useless after the first two
or three cups of flour have been added. Place the
dough in the refrigerator for at least one hour.

Shape the dough into ovals, about one inch in, flatten
them and place on greased cookie sheets.
Bake at 350 degrees F. for 20 minutes.

Remove from the oven.  Roll each cookie (while it is
still hot) in the powdered sugar and put it back on
the cookie sheet.  Repeat this step once more, so that
you get a thicker coating.

Place the coated cookies on a platter, liberally
sprinkling each layer and the bottom of the platter
with powdered sugar. Let cool.

2007-01-19T13:34:00.000-08:00

Spaghetti with Chicken Ragu

This recipe adapted from Everyday Italian is very easy and delicious. The only thing I altered in the recipe is I used spagetti instead of linguine. I like linguine, but I didn't have any in my kitchen so spaghetti it was.

2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
Salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce, recipe follows
1 pound linguine or spaghetti
1/2 cup freshly grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.

Marinara Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Yield: 2 quarts

2007-01-08T12:12:00.000-08:00

Peach Cream Tart

As if the many cookbooks that I own are not enough, I also have been watching the Food Network every day for new recipes and ideas on cooking. This is the Peach Cream Tart recipe I saw on the Paula Dean Show a couple of weeks ago. I made this dessert twice already and both times it came out perfect. The first time I made it for our New Years Day party and it was a big hit, everyone loved it. Not bad on the first try!

Peach Cream Tart

Crust:

1 1/4 cups all-purpose flour

1/2 cup (1 stick) butter, softened

2 tablespoons sour cream

Filling:

About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1 (16-ounce) can sliced peaches in light syrup, well drained

3 large egg yolks

3/4 cup sour cream

3/4 cup sugar

1/4 cup all-purpose flour

Glaze:

1/2 cup peach preserves or jelly, warmed1 tablespoon frozen lemonade concentrate

Preheat the oven the 375 degrees F.

To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling. Lower the oven temperature to 350 degrees F.

To make the filling, if using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking.

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.

2007-01-02T22:44:00.000-08:00

Happy New Year!
New Years Greek Bread (Vasilopita)

I would like to wish everyone a Happy New Year!

The traditional cutting of the Vasilopita is to celebrate the coming of the New Year in the Greek tradition. On New Year's Day families cut the Vassilopita to bless the house and bring good luck for the new year. A coin is hidden in the bread by slipping it into the bottom before serving. A piece of cake is sliced for each member of the family and any visitors present at the time, in order of age. Pieces are also sliced for the Church, and your house.

This year I received the piece with the coin!

2 pkg. active dry yeast

1/2 cup warm water

2 tsp. sugar

5 T. flour

1/2 cup milk

1 1/2 cup sugar

1/4 lb. butter 1 T. Crisco

1/3 cup orange juice

3 eggs (beaten)

2 to 2 1/2 lbs. flour

1/2 tsp. salt

1/2 to 3/4 tsp. masticha ( found in Mediteranean Markets)

1 egg sesame seeds

In a small bowl dissolve yeast in 1/2 cup warm (105 to 115 degrees) water . Add 2 tsp. sugar and 5 to 6 T. flour to make a thick mixture. Stir until smooth. Cover and put aside in a warm place for about 10 minutes. It will foam and rise.

Heat milk to warm. Add sugar and stir to dissolve. Add butter and Crisco and stir until they melt. Take off heat, let it cool a bit. Add orange juice and beaten eggs.

Put about 1 1/2 lbs of the flour in a large bowl. Add salt and masticha. Make a well in the center and pour the above liquid into hole. Mix either by hand or in electric mixer. Add the yeast mixture and mix. Put dough hook onto your mixer if you have one or else by hand continue mixing and kneading, adding the remaining flour. Add enough flour to make a moderately, but not too stiff dough.

Grease or oil a clean bowl. Put dough in bowl, cover with waxed paper and a clean towel. Put it in a draft free warm place and let it rise until it doubles in size - about 2 to 3 hours.

Punch down and knead a few minutes. Cover dough and let rest for 10 minutes. Form into one large round loaf and put into an 11 or 12-inch round greased pan or separate into two loaves and put into two 9 or 10-inch round greased pans. Make sure you spread the dough so that it touches the edge of the pan. Cover and let it rise again until almost doubled - about 1 1/2 to 2 hours.

Beat one egg and brush the top. (You may, with some reserved dough, write the year on top.) Sprinkle top with sesame seeds.

Place in lower part of oven and bake at 300 degrees for 1 hour to 1 hour and 15 minutes depending on size.

2006-12-27T08:41:00.000-08:00

Very Peachy Cake

This cake is adapted from Baking from my home to yours by Dorie Greenspan, is very easy to make. The brown sugar coffee cake is flavored with grated lemon zest with a pinch of cardamom. In this recipe it calls for plums and orange zest, but I used peaches and lemon zest instead. The peach halves bake into the batter and has a jammy and dimple appearance on the top of the cake along with a beautiful honey brown color.

1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
Scant 1/2 teaspoon ground cardamon (optional)
5 tablespoons unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavoeless oil, such as canola or safflower
Grated zest of 1 lemon
1 1/2 teaspoons pure vanilla extract
8 purple or red plums ( in the fall, use Italian prune plums), halved and pitted

Preparation
Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.
Whisk the flour, baking powder, salt and cardamom, If you are using it, together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand in a large bowl, beat the butter at medium speed until soft and creamy, about 3 minutes. Add the sugar and beat for another 2 minutes. Add the eggs one at a time, beating for a minute after each addition. On medium speed, beat in the oil, lemon zest and vanilla. The batter will look very light and smooth, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the peaches cut side up in the batter-jiggling the peaches a tad just so they settle comfortably into the batter.

Bake for about 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes-during which time the peaches juice will return to the fruit-then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.

2006-12-21T08:49:00.000-08:00

Braised Brussels Sprouts

I finally became brave once again and tried Brussels Sprouts. About ten years ago while on vacation in the Bahamas was the very first time I tried Brussels Sprouts and thought they were the tastiest things I ever had. When I came back home I went to the market to buy them and try them on my own, the outcome was very disapointing. They tasted nothing like what I tried while on vacation and never tried them again. After many years I came across them in the market and thought I would try them again. This time while searching many cookbooks getting ideas on how to cook them I finnaly realized that the first time I made them I probably over cooked them.
This recipe is very simple it does not have the different ingredients that could be added to Brussels Sprouts like cream, almonds, and nutmeg. I chose a more simple version just to see how they tasted without to much fuss. The outcome was very tasty!

1lb Brussels sprouts
1 tablespoon butter
1 teaspoon lemon
1/2 teaspoon salt
fresh ground pepper to taste

Cut of the base of the Brussels Sprout. Peel off any yellow or bruised leaves. Wash the Brussels Sprouts. Fill a large pot with water just enough to cover the sprouts, cover and bring to a boil add salt, add the Brussels Sprouts and boil for about 6 to 8 minutes. Test for doneness by sticking a fork on the base of the head with gentle pressure. Drain, toss with butter, lemon, and fresh ground pepper.

2006-12-18T07:00:00.000-08:00

Spinach and Ricotta Dumplings

I have to admit spinach was not one of my favorite foods when I was little, however my taste for it has changed and now it seems most recipes I look for have spinach in them. These dumplings are perfect if you like spinach, they are light and very cheesy.

2 bunches (10 to 12 ounces each ) spinach or two packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 container (8 ounces) ricotta cheese
2 large eggs
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 cup freshly grated Parmesan cheese
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons margarine or butter
2 cups milk

If using fresh spinach, remove tough stems; wash spinach well. In 5 quart Dutch oven, cook spinach with water clinging to leaves over high heat, stirring, until wilted. Drain. Squeeze dry; coarsely chop. Prepare dumplings: In large bowl, mix spinach, ricotta, eggs, pepper, salt, 1/2 cup Parmesan, and 1/2 cup flour. With floured hands, shape spinach mixture into 2" by 1" ovals.

Meanwhile, fill 5-quart sausepot half-full with water. Heat to boiling over high heat. Reduce heat to medium. Add dumplings, half at a time.

Prepare white sauces: In 2-quart saucepan, melt margarine over medium heat. Stir in remaining 2 tablespoons flour; cook 1 minute. Gradually whisk in milk and cook, whisking constantly, until sauce thickens slightly and boils. Remove saucepan from heat; stir 1/4 cup Parmesan. Place dumplings in single layer in shallow 2-quart casserole; spoon sauce over. Sprinkle remaining 1/4 cup Parmesan over top. Bake 15 to 20 minutes, until sauce is hot and bubbly.

2006-12-11T11:21:00.000-08:00

Chocolate Madeleines

According to Wikipedia, a madeleine or petite madeleine is a customary sweet from Commercy, a town of the Meuse département in northeastern France. Madeleines are known by their attractive shell-like shape, which is obtained from being baked in special pans with shell-shaped depressions. Madeleines are cake-like and quite small. The taste is comparable to, but a bit lighter than, pound cake, with distinct butter-and-lemon taste. The Madeleine’s can be made in different flavors including vanilla, lemon, orange, and chocolate. Madeleine pans can be found, even in many places in the United States. Specialty and gourmet cooking stores are all but certain to carry them. If not, there are many websites through which they can be purchased

For my very first time making madeleines, I have to admit they came out pretty good and very easy to make. This recipe was adapted from the cookbook The seven sins of chocolate.

Makes approximately 30 madeleines
1 cup+2 tablespoons unsalted butter
3 large eggs, at room temperature
3/4 cup granulated sugar
2 tablespoons wildflower honey
1/3 cup milk
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons Dutch-processed cocoa powder
1 oz bittersweet chocolate, melted and cooled to tepid

Prepare the madeleine batter 24 hours in advance
Heat butter in a pan until it turns a light nut-brown color.
Set aside to cool to lukewarm. Beat the eggs, sugar, honey, and milk with an electric mixer until well combined. Sift together the flour, cocoa, and baking powder. Add to the egg mixture and stir well. Mix in the warm butter and melted chocolate. Cover and refrigerate for 24 hours.
The next day, preheat the oven to 425F. Lightly butter and flour the madeleine molds (unless they are the nonstick variety). Spoon about 1 tablespoon of the batter into each mold. Bake until the madeleines have formed their distinctive hump and are lightly browned, about 10 minutes. Unmold onto a wire cake rack and cool completely.

2006-12-08T05:59:00.000-08:00

Chicken and Sausage Jambalaya

I had no time yesterday to cook it looked like it was going to be a pizza night, but when I came home and opened my refrigerator I found all the things I needed for this recipe. It worked out well because I had to use the chicken, I didn't want it sitting in the refrigerator any longer. This meal was perfect over rice and it was done in no time.

2 tablespoon oil
1 pound of boneless chicken breast , cut into pieces
1/2 cup onion chopped
1/2 cup chopped green pepper or red pepper
2 garlic cloves, minced
1/2 cup chili sauce
1/4 cup water
1 (14 1/2 oz) can tomatoes, chopped with juice
8 ounces polish or italian sausage, cut into 1/2 inch pieces
1/2 teaspoon oregano
pepper to taste
dash cayenne pepper

Heat oil, saute chicken and sausage for 5 minutes, add onion, green pepper or red pepper and garlic. Saute for a few minutes longer, then add remaining ingredients. Cover, stir, and simmer about 30 minutes. Serve over cooked rice.

2006-12-05T16:14:00.000-08:00

Macaroni and Cheese Au Gratin

This version of Macaroni and Cheese adapted from my mother in law is my favorite, its a little different from the regular mac and cheese in texture. I use a cheese called Kasher imported from Turkey which can be found in a Mediteranean market. If you can't find this cheese you can use provolone.

1lb of ziti
1 stick butter
2 tablespoons flour
1 cup milk
3 eggs
1 lb ricotta cheese
1 lb feta cheese crumbled
1/2 cup shredded provolone or Turkish kasher cheese
1/4 cup parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Boil the macaroni drain and set aside. Melt the butter in a sucepan. Add the flour stir until smooth. Reduce to simmer and stir in the milk. Add the eggs one at a time stirring without stopping until the eggs are all added to the mixture, remove from heat and set aside. In a bowl mix together ricotta cheese, crumbled feta cheese and half of the shredded kasher cheese. Stir in the cheese mixture to the cream mixture.
Butter a 9x12 pan and about 4 inches high.
Mix half of the cheese mixture with the pasta. Add the remaing half of the cheese mixture on top of the pasta. Add the parmesan cheese and than the remaining shredded kasher cheese.

2006-11-29T11:45:00.000-08:00

Baba au Rhum

Many years ago a European Baker gave me the recipe for Baba au Rhum which I made all the time and each and every time I made the recipe it would come out perfect. As the years went by I lost the recipe, I tried to find it by looking in many cookbooks and the recipes I would find were just not like the one the Baker gave me. Recently, as I was searching the net I came across my lost recipe on Emerill Lagasse from the Food Network. The trick to this recipe is heating the milk to the correct temperature of 110F, mixing in the yeast, and leting it rise until double its size. If the yeast does not rise to double its size the rest of the recipe will not come out as it should.
Baba Rhum is a sponge like cake topped with rum syrup sauce. I thought I would try it in a 9in bundt cake mold, but it can also be made in different size muffin pans depending on how big you want them. The whipped cream compliments this dessert very well because of the very moist consistancy of the cake.

1/2 cup milk

4 teaspoons active dry yeast (1/2-ounce)

2 cups bread flour

3 large eggs

2 teaspoons sugar

Pinch salt

1 teaspoon orange zest

1 teaspoon lemon zest

1 unsalted stick butter, melted but not hot

Rum Soaking Syrup, recipe follows

1/4 cup dark rum

Sweetened Whipped Cream

In a small saucepan, scald the milk over medium heat. Remove from the heat and cool to lukewarm (110 degrees F).
In the bowl of an electric mixer, combine the milk, yeast and 1/2 cup of the flour and let sit until foamy. Stir to form a sponge and let rise until doubled, about 20 minutes.
Beating with the paddle attachments, add the eggs 1 at a time, followed by the remaining 1 1/2 cups of bread flour, the sugar, salt, and zests. When a soft dough forms, slowly beat in the butter to make a smooth dough. Let rest for 20 minutes.
Preheat the oven to 375 degrees F. Butter and flour a large baba mold or 9-inch bundt cake pan.
Place the dough in the prepared pan, cover with plastic wrap, and let rise in a warm, draft-free place until it has nearly reached the top of the mold, about 40 minutes.
Place on a sheet pan and bake on the middle rack of the oven for 30 minutes, or until the top of the baba is golden brown and the sides have begun to pull away from the pan slightly.
Remove from the oven and cool on a wire rack for 10 minutes. Set the wire rack over a sheet pan. Using a toothpick or skewer, poke holes all over the top. Pour the warm syrup over the warm cake and let sit until the liquid is absorbed, about 5 minutes.
Turn the baba out onto the wire rack and let drain over the sheet pan for 30 minutes. Slowly drizzle the rum over the top in 2 additions.
Transfer to a cake platter or stand.

Rum Soaking Syrup:

3 3/4 cups water

2 1/2 cups granulated sugar

4 teaspoons lemon zest

2 tablespoons orange zest

1 vanilla bean, split in

1/2 lengthwise and seeds scraped

10 tablespoons dark rum

In a medium saucepan, combine all of the ingredients except the rum. Bring to a boil and stir to dissolve the sugar. Remove from the heat and let stand for 30 minutes. Add the rum.
Strain through a fine mesh strainer and discard the solids. Cover to keep warm for soaking the baba.
Yield: 4 cups

Sweetened Whipped Cream:

2 cups heavy (whipping) cream

2 tablespoons confectioners' sugar

1 teaspoon dark rum

In a large bowl, beat the cream with an electric mixer at medium speed until frothy. Add the sugar and rum and beat until the cream holds soft peaks, being careful not to over beat.
Cover with plastic and refrigerate for up to 1 hour before serving.

2006-11-26T01:11:00.000-08:00

Greek Tiropita (Puff Pastry with Feta Cheese)

If you ever been to Greece than you probably tasted the Tiropitas. These puff pastry delights, come in a warm buttery flaky pastry filled with feta cheese and are sold everywhere. Last summer while visiting Greece I couldn't help myself but have tiropitas almost everyday. They are usually eaten, for breakfast, and in the afternoon with tea. Tiropitas are best when eaten warm.

2 sheets puff pastry
1 lb feta cheese
2 eggs
pinch of dill or parsley (optional)
1 egg for egg wash

In a bowl crumble feta cheese, eggs and mix well. Cut pastry dough into 4 inches by 4 inches squares. Place one tablespoon of filling in center of each square. Fold into a triangle. Use a fork to to seal and decorate edges. Beat one egg with two tablespoons water, this is for the egg wash to be brushed on the surface of the pastry dough. Place tiropitas in a greased cookie sheet and bake at 350F for 30-40 minutes.

2006-11-22T09:34:00.000-08:00

Lentil Soup

Here in Massachusetts the weather is starting to get cold. One of my favorite soups for this time of the year is Lentil soup. I grew up with this soup, my mother would make it all the time. Retreiving the recipe from her though was quite a task since she does not measure the ingredients, I guess when you are cooking for a long time you don't need to. By watching her cook I have finally learned to figure out how much of each ingredient she uses.

Ingredients:
3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped

1 cup tomatoes chopped
1 1/4 cup lentils
2 cloves garlic
6 cups water
1 1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots, celery, garlic, and cook, stirring, until softened, about 5 minutes. Add lentils, tomatoes, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.

2006-11-17T07:51:00.000-08:00

Marble Cake

If you like the taste of Grand Marnier than you will like this cake. I have to admit I don't like all the recipes I try, I thought this was too overpowering with the Grand Marinier (I guess I can use less next time) and kind of heavy for a marble cake, but my husband thought it was perfect and he ate the whole thing. This recipe is from The seven sins of Chocolate by Laurent Schott, the cookbook has many different chocolate cakes, chocolate jams, berry chocolate tart, and this are just a few of the recipes which I have to try. For a perfectly smooth batter, all the ingredients have to be taken out of the refrigerator a few hours before making this cake. Instead of the 6 cup fluted pan, I used a loaf pan.

1/2 cup candied oranges, or orange peel, diced
1/4 cup Grand Marnier
1 1/2 cups all- purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon baking powder
3 tablespoons Dutch-processed cocoa powder

Preheat the oven to 350 F. Butter and flour a 6 cup fluted-tube pan.
Place the pieces of candied orange in a bowl and pour in 2 tablespoons of the Grand Marnier. Set aside and soak.
Mix the flour, butter, sugar, eggs, and baking powder in a heavy-duty electric mixer on medium speed until very smooth, about 3 minutes.
Add the soaked oranges and mix for another 5 seconds. Divide the batter in half add the cocoa to one half, and mix well.
Drop alternate, irregular portions of the two cake mixtures into the pan to create a marbled effect.
Bake for 45-50 minutes. Check that the cake is done by inserting a wooden toothpick into the center. When it comes out dry, remove the cake from the oven.
Turn out onto a wire rack, and drizzle the cake with the remaining 2 tablespoons of Grand Marnier. Cool completely.

2006-11-15T08:47:00.000-08:00

Braised Meat With Onions (Greek Stifatho)

This famous Greek dish, also translated as stifatho, is a braised beef with onions. Every family makes it a little differently and it is so typical of rustic Greek mountain cooking. My recipe is adapted from my mother who makes the best styfatho I have tried thus far. This dish is not only very tasty it is very easy to make. While cooking the longer it simmers the more flavorful it becomes.

2 pounds boneless beef stew meat, cut into 1-inch cubes
2 pounds small pearl white onions, peeled and ends cut
4 garlic cloves
1/2 cup dry red wine
4 tablespoons red wine vinegar
3 tablespoons olive oil
4 bayleaves
2 tablespoons tomato paste

Add all ingredients meat, white onions, garlic, wine, vinegar, olive oil, bayleaves, and tomato paste in a deep pot. Add enough water to cover all the ingrediants and stir. Bring to a boil then immediatley reduce to simmer for 2-3 hours. Stir occasionally adding water as it evaporates when the stifatho is done cooking there should be little sauce left.

2006-11-13T08:08:00.000-08:00

Greek Bean Salad (Piazi)

This bean salad is one of my favorites. It's also very versatile so you can add different beans as the mood strikes! Can be served immediately or refrigerated overnight to allow flavors to combine and marinate in the liquid. In my family gatherings this dish is always present on the table from parties to holidays. When I don't have time to cook I make this dish with a side of rice, its easy, fast, and nutritious. Any leftovers can be regrigerated and it tastes even better the next day.

INGREDIENTS
1 can white kidney beans drained
2 cucumbers, halved lengthwise and sliced
2 tomatoes diced
1 red onion, chopped

4 green onions chopped
kalamata black olives for garnish
1 ounce crumbled feta cheese (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon salt

oil and vinegar

DIRECTIONS
Combine the beans, cucumbers, tomatoes, red onions, green onions, salt and pepper. Toss together add oil and vinegar according to taste.

2006-11-08T06:51:00.000-08:00

Profiteroles

Ah...yes! Profiteroles are one of my favorite desserts. Unlike the draditional Profiteroles filled with pastry creme, instead this is filled with Ice Cream and topped with home made Chocolate Sauce. Here is a little secret, don't forget to serve a little extra chocolote sauce to allow for that extra indulgence. I will take mine with extra chocolate sauce please! Enjoy!

Choux Pastry
1/2 cup milk
1/2 cup water
8 tablespoons (1 stick butter,
cut into small pieces
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, 1 beaten

Preheat the oven to 375 F.
Bring the milk, water, butter, sugar, and salt to a boil in saucepan. Stir in the flour with a wooden spoon for 1 minute.
Remove from the heat and add the 4 eggs one at a time, stirring each one well in.
Using a pastry bag with a 1/2-inch tip, pipe small balls of choux pastry (about the size of a walnut) onto a baking sheet.
Lightly brush the balls with beaten egg.
Bake for 20-50 minutes, until puffed and crisp. Cool completely.

Chocolate Sauce
4 oz bittersweet dark chocolate, chopped
1/2 cup milk
1/4 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cut into small pieces

Place the chocolate in a heatproof bowl.
Bring the milk, cream, and sugar to a boil in a saucepan. Pour onto the chopped chocolate and let stand to melt the chocolate. Add the butter and whisk until smooth.

To Assemble The Profiteroles
Cut each profiterole in half. Fill the bottom half with small scoop of vanilla ice cream and cover with the top half. Sprinkle with confectioners' sugar.
Quickly arrange the profiteroles in individual dishes or on a serving dish, drizzle with hot chocolate sauce, and serve immediately.

2006-11-05T22:54:00.000-08:00

Green Curry Shrimp with Noodles

This dish is fast, easy, and has all the exciting flavors of Southeast Asia. The curry paste has lemongrass in it, so if you can't find fresh it will still taste good without it.
Ingrediends
1 cup chopped shallots (about 4)
2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1 to 2 tablespoons bottled Asian green curry paste
11/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)
13/4 cups reduced-sodium chicken broth
(14 fl oz) 3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
11/2 lb peeled and deveined large shrimp (21 to 25 per lb)
2 to 3 teaspoons Asian fish sauce, or to taste

Preparation
Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.
Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.
While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

From Gourmet

2006-11-04T06:05:00.000-08:00

Most Expensive Steaks

It's a steak with the consistency of foie gras, and it derives from cattle that, according to legend, are fed beer and massaged by human hands. In its uncooked state, the meat is pale--almost white--packed with what Chef de Cuisine David Varley of Las Vegas' Bradley Ogden restaurant calls "an ungodly amount of fat."This marbled delicacy is the produce of Japanese beef cattle, or "Wagyu," raised both in and outside of Japan, and it takes over high-end steak menus internationally. Forbes Traveler spoke with chefs and managers at fine steakhouses worldwide, as well as beef producers, butchers and meat experts, to compile their list of the world's most expensive steaks. Wagyu entrees account for all of our top ten. Read More

2006-11-02T07:36:00.000-08:00

Stuffed Cabbage (Polish Golabki)

1 whole white cabbage
2 tablespoons butter
1/2 pound ground pork
1/2 pound ground beef
Salt Freshly ground black pepper
1 cup chopped onions
2 cups cooked, long-grain white rice
1 egg
1 teaspoon finely chopped parsley leaves
1/2 cup water
For the sauce:
2 tablespoons butter
2 tablespoons flour
1 cup peeled, seeded and chopped tomatoes
2 T tomato paste
1 teaspoon chopped garlic
Pinch of sugar
Salt Freshly ground black pepper
1 cup chicken stock

Cut the cabbage in half lengthwise and remove the core. Peel a couple of the outer leaves away from the cabbage halves and discard. Bring a pot of salted water to a boil. Add the cabbage and cook for 20 minutes or until tender. Remove from the water and cool completely. Carefully divide into individual leaves. Set aside. In a large saute pan, over medium heat, melt the butter. Add the meat. Season with salt and pepper. Brown the meat for 5 minutes. Add the onions. Season with salt and pepper. Continue to cook for about five minutes, or until the onions are translucent. Remove from the heat and turn into a mixing bowl. Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with salt and pepper. Preheat the oven to 375 degrees F. Place 1/4 cup of the meat and rice mixture in the center of each cabbage leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the water and cover with foil. Bake for 30 minutes.

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 4 minutes. Stir in the tomatoes, tomato paste, garlic and sugar. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the stock. Bring the liquid to a boil, reduce to a simmer and continue to cook for 15 minutes or until the sauce coats the back of a spoon. To serve, spoon the sauce over the stuffed cabbage.

2006-10-31T02:55:00.000-08:00

Boston Creme Pie

As a child I remember Boston Creme Pie being one of my favorite desserts. We had a bakery down the street from where I lived and they had the best pies ever. Although, its been awhile since I tried it I came across the recipe in the Food Network from the Show Sweet Dreams. Boston Creme Pie consists of plain sponge cake layers, filled with cream filling, often topped with confectioner's sugar or thin chocolate frosting.

1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows
Pastry Cream Filling: 2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
Ganache:
8 ounces semisweet chocolate
1 cup heavy cream, boiling

Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside. In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted. To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

2006-10-29T14:45:00.000-08:00

Creme Brulee French Toast

This is a delicious breakfast French Toast which I made this morning. I prepared everything and essembled a night before and put it in the refrigerator. This morning I took it out and let it stay at room temperature for about a half hour and than baked it. I had a few friends and family over and even though I made a double batch it was finished in no time. Enjoy!

INGREDIENTS
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices Hallah
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur Grand Marnier
1/4 teaspoon salt

DIRECTIONS
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread.

Cover, and chill at least 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

2006-10-26T21:19:00.001-07:00

White Bean and Vegetable Stew

Serves 6 to 8
This vegetarian stew can be made up to a day in advance and reheated—just add the radicchio and the basil purée right before you reheat the stew.

12 ounces dried cannellini or white beans(1 3/4 cups)
1 tablespoon whole black peppercorns
2 dried bay leaves
small onion(about 4 ounces), thickly sliced
1 tablespoon salt, plus more to taste
lemons
12 baby artichokes(about 1 3/4 pounds) 1 large bunch fresh basil(4 cups loosely packed leaves)
6 tablespoons olive oil
4 large leeks(2 pounds), white and light-green parts only
2 teaspoons minced garlic(from 2 large cloves)
1/4 teaspoons freshly ground black pepper, plus more to taste
1 cup dry white wine
3 small heads radicchio(about 1 pound)

1. Pick over beans, discarding any stones or broken beans, and rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil. Remove from heat, and let stand 1 hour, covered. (Alternatively, beans can be placed in a bowl, covered with 2 inches of cold water, and soaked overnight.)

2. Drain beans, place them in the saucepan, and add enough cold water to cover by 2 inches. Tie peppercorns in a small piece of cheesecloth, and add to beans along with bay leaves and onion slices. Return the mixture to heat, bring to a boil, and reduce heat to medium low. Simmer until beans are very tender, 35 to 40 minutes, adding 1 teaspoon salt about 10 minutes before beans are finished cooking. Remove from heat, set aside, and let beans cool in their liquid. They can be cooked and refrigerated in their liquid up to 2 days in advance.

3. Meanwhile, fill a large bowl with cold water. Cut lemons in half, squeeze juice into water, and add lemon halves. Trim about 1/2 inch from tips of artichokes, and pull off tough outer leaves. Trim stems to 1/2 inch, and trim off dark green outer layer of stem. Slice artichokes in half lengthwise if small or in quarters if large. Use a small sharp knife to remove the purple choke from artichokes—if the choke is not purple, it is not necessary to remove it. Place prepared artichokes in the bowl of lemon water. Set aside.

4. Remove basil leaves from stems, discard stems, and wash leaves thoroughly. Drain and lay leaves out on paper towels, blotting away as much water as possible. Place basil in the bowl of a food processor, add 4 tablespoons olive oil, and process until smooth, about 2 minutes. Transfer purée to a small bowl, cover immediately with plastic wrap to prevent discoloration, and refrigerate until needed.

5. Cut leeks into 1/2-inch rounds, and place in a large bowl of cold water. Let sit for 5 to 10 minutes to rid them of any dirt and sand. Lift out of the water, and drain in a colander.

6. Heat remaining 2 tablespoons olive oil in a Dutch oven or large saucepan over medium heat. Add leeks, garlic, 1 teaspoon salt, and 1/8 teaspoon pepper, and cook until fragrant and tender, stirring frequently, about 10 minutes. Drain artichokes, discarding the liquid and lemons, and add to leeks along with wine. Cover, and cook until artichokes begin to become tender, about 15 minutes. Uncover, and cook until liquid evaporates and artichokes are tender, about 5 minutes more.

7. Meanwhile, cut radicchio heads into 1-inch wedges without removing the core; it will hold the leaves together. Drain cooked beans, reserving cooking liquid. Remove and discard bay leaves, onion slices, and peppercorns. Add beans, 2 cups of the cooking liquid, remaining 1 teaspoon salt, and remaining 1/8 teaspoon pepper to leeks and artichokes. Cook until beans are heated through and liquid has thickened, about 15 minutes. Stir in radicchio wedges, and cook until wilted, about 5 minutes. Adjust seasoning with salt and pepper, if necessary. Stir in 3 tablespoons of the basil purée. Serve immediately with the remaining basil purée on the side. Source:Martha Steward Living

2006-10-25T00:47:00.000-07:00

Chocolate-Hazelnut Kisses: Baci D'Alassio

3 cups whole raw hazelnuts
2 cups sugar
2 tablespoons unsalted butter, melted plus additional unsalted butter for baking sheets, optional 1/2 cup Dutch-process unsweetened cocoa powder, sieved
1 tablespoon honey
2 teaspoons vanilla extract
4 or 5 egg whites, at room temperature
3 ounces semisweet chocolate

Preheat an oven to 350 degrees F. Spread the hazelnuts in a single layer in a shallow pan and place them in the preheated oven, turning every now and again, until lightly toasted and the skins begin to blister, 15 to 18 minutes. Remove from the oven and let cool for 10 minutes. Then, working in batches, rub them between the palms of your hands until the skins loosen and fall away. (This will take some time and not every bit of skin will rub off.) Chop the hazelnuts coarsely.

Using a nut mill, blender, or a food processor fitted with the metal blade, grind the hazelnuts to a fine powder. (If the nuts do become oily, pass them through a sieve to break up any lumps.) Place in a large mixing bowl and stir in the sugar.

Add the butter, cocoa, honey, and vanilla and mix thoroughly with a wooden spoon. Add the egg whites, a little at a time, mixing well after each addition. Add only enough of the whites for the dough to take on the consistency of a loose paste or spritz cookie dough. Do not worry if all of the egg whites are not used.

Line 2 baking sheets with parchment paper or grease them with butter. Spoon the hazelnut mixture into a pastry bag fitted with a No. 6 star tip. Pipe out rosettes 1 inch in diameter onto the prepared sheets, spacing the rosettes about 1 1/2 inches apart. You should have about 60 rosettes in all. Let the rosettes sit, uncovered, at room temperature overnight.

Preheat an oven to 375 degrees F.
Bake the cookies in the preheated oven until firm to the touch but still moist inside, 8 to 10 minutes. When they are done they will not brown and may even look undercooked, so you must test by touch. Remove to wire racks to cool completely.

Meanwhile, melt the chocolate in the top pan of a double boiler placed over simmering water. Remove from the heat and let cool to room temperature, stirring occasionally. Gently turn half of the cookies top sides down on a flat surface and spread about 1/2 teaspoon chocolate on each of the upturned bottoms. As each cookie is coated, press a plain cookie onto the chocolate, bottom side down, to form a "sandwich". Lay the cookies on their sides on a tray or flat plate and refrigerate for 15 minutes to set the chocolate. Store in a covered container, at room temperature, for up to 1 week.
Source:The Il Fornaio Baking Book by Franco Galli

2006-10-23T08:26:00.000-07:00

Chicken & Rice Soup with Egg and Lemon (Kotosoupa Avgolemono)
This soup is a favorite with the Greek families. In Greece chicken soup is known as a traditional remedy for colds and for hangovers. The Greek variation of this soup is avgolemono, cooked with, lemon juice, orzo, and eggs.
INGREDIENTS:
1 small chicken
12 cups of water
1 cup of orzo
1 egg yolk
juice of 1/2 a lemon
sea salt
ground pepper
3 tablespoons of olive oil
PREPARATION:

Clean chicken.
Place the chicken in a large stock pot and add water to cover. Bring to a full boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 1 1/2 to 2 hours).
Remove the Chicken from the pot and set aside.

Strain the broth, return to the pot, and bring to a boil. Add the orzo, salt, pepper, and olive oil to the pot, reduce heat, and simmer until the orzo is done, approximately 20 minutes. Remove from the heat.

While the orzo is cooking, bone the chicken and cut the meat into pieces.
In a mixing bowl, whisk the egg yolk with one cup of water and add the lemon juice a drop at a time. When the lemon and egg have blended, add cup of soup to the mix pouring very slowly stirring briskly (this process is very important) to blend well. If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly, and shake the pot gently to distribute. Do not stir.
Add the chicken meat to the soup and serve.

2006-10-21T11:48:00.000-07:00

Ricotta Fritta: Ricotta Fritters

1/2 pound almond macaroons
1/2 cup powdered sugar
1 pound fresh ricotta
1/2 teaspoon freshly ground cinnamon
3 large eggs
1 1/2 cups flour
1 tablespoon water
2 cups fine dried bread crumbs
Oil, for frying
Whipped cream
1 cup honey
Confectioners' sugar, for garnish

Preheat the fryer to 350 degrees F. In the bowl of a food processor, combine the macaroons and process until finely ground. Add the sugar, cheese, cinnamon, and 2 of the eggs. Continue to process until incorporated. Form the cheese mixture into small balls, about a tablespoon each. Roll the balls in the flour, coating completely. In a shallow bowl, beat the remaining 1 egg and the water. Dip each ball in the egg wash, letting the excess drip off. Finally, dredge each ball in the bread crumbs, coating completely. Fry the balls in batches until golden brown, about 2 minutes. Remove from the oil and drain on paper towels. Place a dollop of the whipped cream in the center of each serving plate. Lay the fritters around the whipped cream. Drizzle the fritters with the honey. Garnish with confectioners' sugar.

Recipe courtesy Emeril Lagasse

2006-10-21T09:07:00.000-07:00

Most Expensive Restaurants in the U.S. from Forbes.com

Americans are hungrier than ever to eat out. Last month, they spent $36.2 billion in restaurants. This year, they are on track to spend $511 billion, a record high.

Alex: $114 Las Vegas

This French restaurant in Steve Wynn's Wynn Las Vegas now outpaces Picasso as Sin City's most expensive restaurant. Atlantic halibut with borlotti beans, roasted pork chop and veal tenderloin are three signature dishes available à la carte; the tasting menu includes sweet corn custard with caviar, seared sea scallops and foie gras with roasted figs.
For more information, call (702) 248-DINE.

Masa: $446 New York City

This Japanese restaurant, where the sushi is flown in directly from Japan, achieved legendary status almost immediately upon its opening in 2004. With a prix-fixe menu that starts at $400 per person--not including drinks, tax or a mandatory 20% tip--only the best-heeled can make Masa a habit. Bar Masa offers similar dishes, like baby squid with curried salt and Kobe beef with yuzu pepper, at a bargain $15 to $20 each.
For more information, call (212) 823-9800.

The French Laundry: $254 Yountville, Calif.

Some of chef Thomas Keller's iconic dishes have migrated from this Napa Valley locale to Per Se, his outpost in Manhattan, but purists swear that the nine-course dégustation menu in The French Laundry's small stone building is the ultimate experience. The restaurant features American dishes with French influence, like roasted lamb with sweet carrots and pearl onions; reservations must be made two months to the calendar date in advance.
For more information, call (707) 944-2380.

Alinea: $168 Chicago

Alinea chef and owner Grant Achatz trained with Thomas Keller, but left to open the sleek, futuristic Alinea in May of 2005. The mini-dishes, served in a 12-course "tasting" menu or a 24-course "tour," feature ingredients so brightly colored and creatively combined and presented, they are like artful science experiments. Peanut butter and jelly is a peeled grape covered in peanut butter and a paper-thin layer of brioche, and rabbit is accompanied by the "smell of burning leaves." Dessert choices include red pepper taffy and licorice cake.
For more information, call (312) 867-0110.

The Herbfarm: $152 Woodinville, Wash.

This romantic, farmhouse-style restaurant serves nine-course, Pacific Northwest menus that rotate every few weeks to reflect the best seasonal ingredients. Five or six wines will be served with your meal, many of them straight from the 21,000-bottle wine cellar, which features an enormous collection of Oregon and Washington wines. This week, a "Mycologist's Dream"-themed menu will include wild mushrooms from throughout the region.
For more information, call (425) 485-5300.

Read more Expensive Restaurants Forbes.com

2006-10-20T07:55:00.000-07:00

REALLY?; The Claim: Microwave Ovens Kill Nutrients in Food

People have long suspected that the radiation microwave ovens emit can destroy nutrients in food. According to most studies, however, the reality is quite the opposite. Read more New York Times.

2006-10-18T09:14:00.000-07:00

Halloween Vanilla Shake

These drinks look frightening, but they're actually quite sweet. Melted chocolate painted inside the glass makes the faces. A ghostly white vanilla milk shake is topped with piped whipped cream.

Boo-Nilla Shake How-to:
For 12 faces, place 1/3 cup (2 ounces) semisweet chocolate chips in a microwave-safe bowl; microwave on high until melted, 1 to 1 1/2 minutes; stir. Using a small brush, paint chocolate inside glasses (if it hardens too soon, microwave 20 seconds more). Let set a few minutes before adding shake. Prepare glasses up to a day ahead, but don't fill until ready to serve.

Boo-Nilla Shake Recipe
Makes six 8-ounce servings This recipe can be doubled easily; make it in two batches if it won't all fit in your blender.

1 cup whole milk
2 pints vanilla ice cream
1 cup heavy cream
1 tablespoon confectioners' sugar

1. Blend milk and 1 pint ice cream in a blender until smooth. With machine running, add remaining pint ice cream, 1 scoop at a time; blend until smooth. Pour milkshake into six 8-ounce glasses decorated with chocolate faces, filling them 3/4 full.

2. Put cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form.Transfer whipped cream to a pastry bag fitted with a 1/2-inch plain round tip. Pipe spiral mounds of whipped cream on top of milkshakes. Serve immediately.
Source:Martha Steward Living

2006-10-17T08:20:00.000-07:00

Stuffed grapeleaves with rice - (Dolmades yalantzi)
Dolmades is a Greek appetizer delicacy wrapped in vine leaves. This recipe yields approximately 70 pieces.

2 lbs onions, finely cut
2 cups olive oil
2 cups rice
2 lbs grapeleaves
salt
pepper
Sprigs of dill
Sprigs of parsley
spearmint
Juice of 2 lemons

METHOD
Drain the grapeleaves. Sautee the onions in half the oil until they get a golden color. Add the rice, salt, pepper, parsley, dill and spearmint and half a glass of water. Cook until the water is absorbed. Use a tea spoon to count the portion of the rice mixture required for each leaf. Place on each leaf the appropriate portion of rice and then fold each leaf to make a little parcel. In a large sauce pan place the grapeleaves one close to each other. Put a plate on top of them in order to prevent them from opening. It is better to cover the surface of the saucepan with some grapeleaves to avoid burning of the dolmades during cooking. Add the remaining oil, 2 cups boiling water and the lemon juice. Cook in low heat. The grapeleaves are served cold with strained yoghurt.
Preparation

Step 1: The grapeleaves in this picture have been preserved in the freezer. When the time comes to be used, you should remove them from the freezer and let them drain in a colander.

Step 2: This is the first step of the folding process. The grapeleave is placed with the surface that had the stem to face up. Notice also where exactly the portion of the rice mixture is placed.

Step 3: The folding has started from the one side.

Step 4: then fold the left and right leaves.

Step 5: and finish folding by rolling the grapeleave to a cylinder.

Step 6: Cover the surface of the saucepan with some grapeleaves.

Step 7: This is the best way to fit the dolmades into the saucepan. When all the grapeleaves have been placed into the saucepan cover them half way with oil and water and boil them until rice is cooked.

2006-10-16T07:12:00.000-07:00

Electronic Gadgets for Your Kitchen
Touchless Trash can
This can does not require any contact at all. It has a built-in smart chip that opens the lid when you are six inches from the infrared sensor, then closes it three seconds after you leave the sensor's range. Or you can press a button to keep it open for an extended period of time.www.touchlesstrashcan.com

Combination Microwave / Pizza Oven
DaewooThis unit is a microwave with an oven on the top that can fit a 12-inch pizza. Place the pizza on the removable non-stick serving tray, then push the frozen pizza button and in a few minutes your pizza is ready. Model: KOP 131OST www.e-daewoo.com

Egg & Muffin Toaster
This appliance from Back to Basics poaches an egg, toasts a muffin and heats a breakfast meal all with one button.
www.backtobasicsproducts.com

2006-10-13T07:53:00.000-07:00

Seafood Tips
1. Choose clams with shells that are steely gray, not chalky white, which is a sign of age. If the clam is open, pinch the shells together. If they don't stay closed, discard the clam. Never use clams with cracked shells.

2. Buy lobsters that are lively and that have hard, dark shells, and don't believe the myth that small lobsters are sweeter than large ones.

3. Select fresh, firm whole fish with red gills, clear eyes and smooth, unblemished skin with a bright sheen.

4. Buy fillets that are moist, with shiny, almost translucent flesh. They should be firm and have a clean sea smell. Never buy fish that is sitting in water.

5. Keep fresh fish and shellfish refrigerated at all times. The coolest part of most refrigerators is at the back of the bottom shelf, which should be 38° or lower.

6. Cut fish with a very sharp knife; the fragile flesh can tear easily.

7. Make stock using the well-rinsed heads, bones and trimmings of haddock, cod, flounder, sole, bass or halibut.

Salmone Aromatico
Spice-Rubbed Salmon

A combination of dried herbs and spices gives the salmon a distinctive Mediterranean taste. If you don’t like cilantro, use Italian parsley instead.

1 tablespoon paprika
1 tablespoon fennel seeds
1 teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon caraway seeds
1 teaspoon black peppercorns
1 teaspoon salt
grated zest of 1 lime
4 salmon steaks (6 ounces each)
2 tablespoons extra-virgin olive oil
1 garlic clove, peeled and crushed
1 lime, cut into wedges

Preheat the oven to 450 degrees.
In a mortar or spice grinder, combine the paprika, fennel, coriander, cumin, caraway, peppercorns, salt, and lime zest. Crush or process until coarse. Pour onto a plate and rub the salmon in the mixture, coating all over and pressing on all sides so the mixture adheres.

Heat the olive oil in a 14-inch sauté pan over a medium-high flame. Add the peeled garlic and cook 30 seconds. Discard the garlic. Add the salmon and cook until it is browned on both sides, about 2 minutes, turning once. Place in a roasting pan and roast in the preheated oven until it is firm to the touch and no longer translucent, about 10 minutes total. (Thicker pieces will take longer to cook through than thinner ones.) Serve hot, with the lime wedges. Serves 4 Recipe from Rustico cooking

2006-10-11T11:53:00.000-07:00

Cheddar vs Chili Baked Potato
A baked potato can be a filling lunch. But you can do better than topping it with butter and sour cream. Just a half-cup of either chili with beans or shredded cheddar cheese packs enough oomph to make a medium baked potato delicious. Each has its benefits—fiber from the chili beans (9.3g) and calcium from the cheese (207mg). And though the chili spud has half the fat of the cheese version, it also has half the protein.

With Cheddar
Calories: 388
Total fat: 18 grams
Protein: 14 grams

With Chili
Calories: 304
Total fat: 7 grams
Protein: 7 grams
Source:Cooking Light

2006-10-10T19:08:00.000-07:00

Double-Chocolate Bundt Cake with Ganache Glaze

I was craving chocolate all day today and I came accross a Chocolate Bunt Cake recipe in Food and Wine magazine, I thought this was perfect to satisfy my craving for chocolate. Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

Ingredients
Vegetable oil spray
5 ounces bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter

Directions
Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.

In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.

Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.

MAKE AHEAD The glazed cake can be stored in an airtight container for 3 days.

2006-10-09T06:46:00.000-07:00

Which Cows Do You Trust?

I found this article at the New York Times which Ithought was interesting.

Designed for difficult consumers, a number of dairy manufacturers are demanding less milk from their cows and charging extra for it.
The dairy group, are leaning towards the natural-foods movement by turning away from milk from cows treated with genetically engineered growth hormone.
Through labeling milk free of the artificial hormone, the dairy manufacturing can ride the reputation of natural foods, exclusive of the larger expense and particular feeds necessary to manufacture milk that can be totally certified as “organic.”As an effect hormone-free milk can be charged higher than traditionally labeled milk, but less than organic. More on the story from the New York Times.

2006-10-08T18:29:00.000-07:00

Homemade Yogurt

My grandmother made homemade yogurt all the time. As a little girl, I would get a kick out of watching the milk turn into yogurt.

Ingredients
4 cups milk
2 tablespoonfuls plain yogurt

Preparation
Warm the milk to the point that if you stick your finger in it should be warm not hot (sorry this is the only way to test this. Put the warm milk into a clean bowl, now to ferment the yougurt put the 2 tablespoons of yogurt into the warm milk, mix well. Please make sure to mix this very well and cover with a lid. Then with a clean towell cover the entire bowl to keep it warm. The yogurt should be done anywhere between 8-10 hours. Then the yogurt can be placed in the refrigerator.

I love yogurt with honey, strawberries, or raspberries.

2006-10-06T10:59:00.000-07:00

Phyllo Dough

The Phyllo dough commonly found in Greek and Middle-Eastern cooking, these tissue-thin sheets of pastry dough can be used in both sweets and savory dishes. In my family we use Phyllo Dough very often for baklava or spinach pie.

Preparing Phyllo

Thaw phyllo according to package instructions (or overnight in the refrigerator). Place rolled phyllo on a cutting board. To keep the phyllo from drying, I wet a clean dish towel and place it over the phyllo dough. As you are working with the dough you can take the towel off take a piece of the phyllo than place the towel back on top of the rest of the phyllos ( I learned this trick from my grandmother, it really helps keep the phyllo moist).

Storing Phyllo

Phyllo in unopened box can be frozen for up to a year or refrigerated up to a month (check the label). After opening, use within two to three days; keep tightly wrapped in plastic in the refrigerator (do not refreeze).

Spinach Pie

1 (10 oz) pkg. frozen spinach thawed and drained well

1 (24 oz) container of cottage cheese

1 Large or 2 small onions chopped

4 eggs

1 T. salt

1 T. flour

1/4 lb. feta cheese

Over medium heat, sauté the onion in olive oil until soft. Add spinach and water, bring to a boil and cover. Reduce heat to low and cook for 20 minutes, stirring occasionally. Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.

Mix together with remaining ingredients.

Grease a baking pan with some oil, put a layer of filo dough that has been buttered or brushed with oil in the bottom of the pan. Make sure that you have enough pastry left over for the top of the pie.

When the ingredients have been well combined, spread on the pastry in the pan evenly. Then spread the rest of the pastry on the top. Butter or oil the top of the filo dough and bake in a moderate oven for about 30-40 minutes.

2006-10-05T10:07:00.000-07:00

Asparagus
History

Asparagus was first cultivated 2000 years ago in the Mediterranean and Asia Minor. The Greeks and Romans loved asparagus for its flavor, texture, and medicinal qualities. Roman emperors were so fond of asparagus that they kept special boats for the purpose of fetching it and called them the "Asparagus fleet". While the Greeks never seemed to garden asparagus, the Romans had specific directions on how to cultivate asparagus by 200 BC. They would eat the asparagus in season as well as preserve it for later consumption by transporting it to high altitudes where it would stay frozen. Asparagus gained popularity in France and England in the 16th Century and was then introduced to North America. Native Americans would dry the asparagus for later medicinal uses. Asparagus has also been depicted in ancient Egyptian writings and was also grown in Syria and Spain in ancient times.

Nutrition
Asparagus is one of the more nutritionally valuable vegetables. It is the best vegetable provider of folic acid. Folic acid is necessary for blood cell formation and growth, as well as liver disease prevention. Folic acid is also important for pregnant women as it aids in the prevention of neural tube defects such as spina bifida in the developing fetus. Asparagus is also very low in calories; each stalk contains fewer than 4. It contains no fat or cholesterol, and is very low in sodium. Asparagus is a great source of potassium and fibre. Finally, the plant is a source of rutin, a compound that strengthens the walls of capillaries.

Asparagus soup

Makes about 10 cups
4 bunches pencil asparagus (about 4 pounds)
4 teaspoons coarse salt, plus more for blanching water
2 tablespoons olive oil
2 medium onions, finely chopped (2 cups)
1/2 teaspoon freshly ground pepper
6 cups Chicken
Stock Crème fraîche, for serving (optional)

1. Trim the asparagus, discarding tough ends. Cut the tips from one bunch of asparagus; set aside. Cut the remaining asparagus into 1 1/2-inch lengths.

2. Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add a large pinch of salt and the asparagus tips. Blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Drain well; set aside.

3. In a medium stockpot, heat the oil over medium heat. Add the onion, salt, and pepper. Cook, stirring frequently, until translucent, about 5 minutes. Add the stock, and bring to a boil. Stir in the asparagus. Return to a boil, and cook, partially covered, until asparagus are tender and bright green, 2 to 3 minutes.

4. Working in batches of no more than 2 cups, transfer to a blender, and purée. Cover lid with a kitchen towel, as hot liquid will expand when blended. As each batch is finished, pass through a medium sieve set over a clean container. Place in ice bath, and let stand, stirring occasionally, until cold. Taste, and adjust for seasoning. Garnish with asparagus tips and crème fraîche, if desired.

2006-10-04T09:04:00.000-07:00

Spicy Hummus: Quick Chickpea Spread

This is a fantastic dish to take to a pot luck

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

2006-10-03T10:58:00.000-07:00

Grapes
The most cultivated of all berries, grapes are used mainly to make wine and raisins; but they’re also eaten fresh, made into jams and jellies, and they add a sweet flavor to many dishes.

TYPES OF GRAPES
They come in green (also called white), red, and blue-black, and in thousands of varieties. Here are a few that are used commercially. For eating fresh, green seedless Thompson and Red Flame (both firm and mild) are among the most common. Muscat (sweet and fragrant, greenish gold) are frequently used for making wine and raisins; Zante (blue-black, tiny, and seedless), for making dried currants; and sweet-tart, blue-black Concord grapes are used mostly to make juice, jams, and jellies.

HOW TO BUY
Grapes should be plump, with smooth unbroken skins, and be firmly attached to the stems. The green ones are at their sweetest when they have a pale-yellow hue. Often, grapes are covered with a whitish “bloom,” which is a natural protection against loss of moisture and spoilage.

HOW TO STORE
Discard damaged grapes, place bunch in a plastic bag, and refrigerate up to three days. To avoid destroying the bloom, rinse just before using.

GRAPE IDEAS
Grapes, like other fruit, can be added to many types of dishes, sweet and savory. Here are a few ways to use grapes to make healthy snacks and starters.

Peanut Butter and Grapes Spread a toasted English muffin half with peanut butter, and top with slivered seedless grapes. You can also use whole-grain sandwich bread or crackers.

Yogurt With Oranges and Grapes Top plain yogurt with orange segments, sliced seedless grapes, and chopped pistachios (or other nuts).

Arugula Salad With Grapes Toss arugula with crumbled blue cheese, halved seedless grapes, and your favorite vinaigrette.

Mozzarella and Grape Skewers Thread seedless grapes, bocconcini (mozzarella balls), and sliced prosciutto on wooden skewers.

Frozen Grapes For a quick, refreshing snack, freeze grapes until solid, about 3 hours.
Source: Food everyday

2006-10-03T10:29:00.000-07:00

Fresh Cranberries

These tart, tangy little fruits are terrific in baked goods as well as in sweet and savory sauces.
Buying CranberriesFresh cranberries are available from October through December. You’ll most likely find them in twelve-ounce plastic bags in the produce section of grocery stores. Ripe berries are deep red and very firm.
Preparing Cranberries
Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
Storing CranberriesFresh cranberries can be stored in their original packaging. They’ll keep for up to a year in the freezer. Frozen cranberries can be cooked without defrosting; pat them dry before using.
Nutritional Information
Cranberries are loaded with antioxidants and vitamin C, both of which may help boost the immune system.

Cranberry-Pear Crisp Serves 6; Prep time: 20 minutes; Total time: 1 hour 15 minutes

4 to 6 firm pears, cut into 3/4-inch pieces (6 cups)
1 tablespoon fresh lemon juice
1 1/2 cups cranberries
1/3 cup sugar
1/2 cup flour
1/2 cup (1 stick) chilled butter
1/4 cup granulated sugar
1/4 cup light-brown sugar
1/4 teaspoon cinnamon
1 cup rolled oats
Pinch salt
Vanilla ice cream (if desired)

1. Preheat oven to 400°. Peel and cut 4 to 6 firm pears into 3/4-inch pieces to yield 6 cups. In a large bowl, toss pears with 1 tablespoon fresh lemon juice. Add 1 1/2 cups cranberries and 1/3 cup sugar; toss well.

2. Transfer to six 8-ounce ramekins (or a 3-quart baking dish). Sprinkle with topping; bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired.

3. To make Oatmeal Crisp Topping: In a food processor, pulse 1/2 cup flour with 1/2 cup (1 stick) chilled butter until pea-size clumps form. Add 1/4 cup each granulated and light-brown sugar, 1/4 teaspoon cinnamon, 1 cup rolled oats, and a pinch of salt; pulse until large, moist clumps form, about 10 times.

2006-10-02T09:28:00.000-07:00

SAGE'S INTENSE FLAVOUR

Sage is used throughout the world but traditionally it is an important herb in the Mediterranean and temperate countries of Europe. It is especially good with roasted white meats such as chicken, and indispensable when roasting pork.
In herbal medicine, sage is used as a restorative herb to arouse the appetite. The Tuscan aqua cotta is a soup of vegetables that relies on sage for its unique flavour. The Tuscans say that their famous bean dish, fagioli all'uccelletto (beans made to taste like birds), seasoned with sage, makes the white beans taste like small feathered game.
Sage's qualities are put to good use in this preparation from Patience Gray's book Honey from a Weed: "If you soak 90g of sage leaves in 1 litre of sherry for 9 days, then drain the liquor, let it rest for a day, and decant it into a bottle through a paper filter, you have an excellent disinfectant mouthwash of Catalan extraction."

Sage is good with Butter; extra virgin olive oil; roast or fried potatoes; potato or spinach and ricotta gnocchi; roast vegetables such as pumpkin, sweet potato, jerusalem artichokes and carrot; aged cheeses such as parmesan, pecorino and firm goat and sheep cheeses; roast, pan-fried or barbecued meats such as chicken, quail, spatchcock, veal and pork.

Pork and sage involtini
Two of these little rolls should be enough per person for a main course. For 4 people, cut 8 even slices of pork loin about 5mm thick. Place each between pieces of cling wrap and beat gently until they are 2mm (your butcher should do this for you if you prefer). Ask your butcher to thinly slice some pork back fat; you'll need two slices per roll. Lay the pieces of pork loin on the work surface in a line then lay two slices of pork fat on top and finally a few sage leaves; season with a little salt and pepper. Roll the lot, not too tightly, and continue until all 8 are done. Fix each with toothpicks. Place

2006-10-01T06:48:00.000-07:00

Farmer's Markets Worth the Trip
These two farmers' markets offer unique foods amidst historic settings in cities packed with culture and activity--the perfect recipe for a short escape.

Long before daybreak, trucks rumble down streets and back into loading docks across America. Vendors pull crates of produce and carry them to stalls where they're laid out in colorful mosaics. Rows of iridescent fish lie on beds of crushed ice; bouquets of fresh flowers paint a vibrant tableau. Then the public arrives. Savvy shoppers scurry with a purpose—they know where to go for the best tomatoes, the freshest trout, and the flakiest breads. Newcomers browse the aisles, taking in the sights, sounds, and aromas.
These are America's farmers' markets. Experiencing a revival, more than 3,700 public markets are thriving throughout the country, according to the usda national directory of farmers' markets.
The following two are renowned for offering visitors unique food choices in festive, historic environments. They also happen to be in cities where activities, culture, and restaurants abound, providing plenty to do once vendors pack up their stalls at day's end.

San Francisco:Ferry Plaza Farmers' Market

Boston:Haymarket Square

To find a farmers' market near you, go to the USDA's Agricultural Marketing Services Web site at www.ams.usda.gov/farmersmarkets.

2006-09-30T21:43:00.000-07:00

Thirty Minute Meal, Pasta with Ricotta, Herbs, and Lemon

1 1-pound box penne
2 tablespoons unsalted butter, cut into pieces
1 cup fresh ricotta
1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
Zest of 1 lemon, grated
3/4 teaspoon kosher salt object2
1/4 teaspoon freshly ground black pepper
Cook the pasta according to the package directions. Reserving 1/3 cup of the water, drain the pasta, then return it to the pot. In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms. Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.Tip: Ricotta can vary dramatically in taste and texture. Depending on the brand you use, you may need to add extra pasta water and butter to create a sauce that's sufficiently creamy.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 573.42(24% from fat); FAT 15.36g (sat 9.21g); PROTEIN 22.65mg; CHOLESTEROL 46.68mg; CALCIUM 159.82mg; SODIUM 271.26mg; FIBER 3.94g; CARBOHYDRATE 87g; IRON 4.23mg

2006-09-29T11:20:00.000-07:00

Take Two: Chai Latte vs. Caffe Mocha

See which java wins the nutrition showdown
When choosing a beverage from a specialty coffee shop, you may lean toward chai latte as the lower-calorie choice. After all, it's made with healthful tea, and the exotic moniker simply sounds healthier than coffee. However, a medium-sized (or "grande") chai latte—a blend of black tea, steamed milk, honey, and spices—has the same amount of calories as the same-sized caffe mocha, even when made with skim milk. Both do provide a hefty dose of calcium—about a quarter of the daily requirement—though the mocha delivers 100 milligrams more.
Chai Latte
(16 fluid ounces, made with skim milk)
230 calories
0 grams fat
250 milligrams calcium
Caffe Mocha
(1/2 cup, or one serving)
230 calories
2 grams fat
350 milligrams calcium

Source: Cooking Light

2006-09-29T10:40:00.000-07:00

Understanding food labels can be challenging
Susan Aldridge, PhD, medical journalist says, many people misinterpret food labels, which may impact on their nutrition status. There is now a wealth of information on food labels which, in theory, should help us make informed choices and improve our diet. But what do people actually make of food labels? A team at Vanderbilt University Medical Center tested 200 patients on their understanding, setting them questions on, for example, the carb content of food servings. Many of the products used in the survey were labeled 'reduced carb' or 'low carb'.
Of the participants, 77 per cent had at least grade 9 literacy, but 63 per cent had less than grade 9 numeracy. Forty per cent had a condition where healthy eating was recommended and 23 per cent were on a specific diet plan. Most participants said they found food labels easy enough to understand. But only 69 per cent of the questions put were answered correctly. For instance, only 32 per cent could correctly calculate the amount of carbohydrate consumed in a 20 ounce bottle of soda that had 2.5 servings. This illustrated problems people have in working out amounts of nutrients in serving size from a food label. People might be able to improve their nutrition if food labels were easier to read. Maybe, too, healthcare providers can talk to patients about how to use a food label for healthy eating.
Source American Journal of Preventive Medicine November 2006 Volume 31 Number 5

2006-09-28T10:37:00.000-07:00

Baklava history and recipe
Baklava a rich, sweet pastry found in many cuisines of the Middle East, South Asia, and the Balkans. It is made of chopped nuts layered with phyllo pastry, sweetened with sugar or honey syrupThe history of baklava, like that of many other foods, is not well documented. Though it has been claimed by many peoples, the best evidence is that, despite its Arabic-seeming name, it is of Turkish origin.
Vryonis (1971) identified the ancient Greek gastris, kopte, kopton, or koptoplakous, mentioned in the Deipnosophistae, as baklava, and calls it a "Byzantine favorite." However, Perry (1994) shows that though gastris contained a filling of nuts and honey, it did not include any dough; instead, it involved a honey and ground sesame mixture similar to modern pasteli or halva .
Perry then assembles evidence to show that layered breads were created by Turks in Central Asia and argues that the "missing link" between the Central Asian folded or layered breads (which did not include nuts) and modern phyllo-based pastries like baklava is the Azerbaijani dish Baki pakhlavası. Further development would have occurred in the kitchens of the Topkapi Palace, where the Janissaries had an annual celebration called Baklava Alayı.

Preparation
If layering in a baking dish, layer and butter a dozen phyllo pastry sheets, then top with a mixture of ground nuts and a little sugar (and cinnamon, for variation, if desired). Walnuts or pistachios are used most often, sometimes with a combination of almonds and pecans. After the nut mixture has been spread evenly across the phyllo, layer and butter the remaining dozen phyllo sheets. Before baking, cut baklava with a sharp knife into diamonds (traditional in Lebanese cuisine) or squares.
If rolling, butter 5 individual sheets of phyllo, then place nut mixture along 1 side of the phyllo and proceed to roll up like a tight log. Once rolled, cut the log on the diagonal into about 12 to 13 pieces. Do not cut all the way through until after the baklava is baked. For easier handling, the logs can be frozen for 10 to 15 minutes to firm them up.
Whether using the pan or rolled technique, the procedure is the same after the baklava is baked. Pour on the syrup (equal parts sugar and water boiled to a syrup consistency and then mixed with either a small amount of lemon juice and rose water (traditional in Lebanese cuisine) or with honey, cinnamon and cloves (traditional in Greek cuisine). As the hot syrup douses the baklava fresh out of the oven, it boils again and thickens by evaporation. It is then ready to cool down until ready to serve, or to refrigerate and serve later.

Recipe
INGREDIENTS Filling 500 gr. walnuts,
coarsely chopped
60 gr. sugar
1 teaspoon cinnamon
Pastry
500 gr. fyllo dough,
180 gr. insalted butter melted

Syrup
230 gr. caster sugar,
300 ml water,
cinnamon sticks,
2 teasponn lemon juice,
some lemon peel,
2 teablespoon honey

METHOD
Mix all the filling ingredients in a bowl.Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife. Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers. Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient. Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, gas no.5/ 375 grades F / 190 grades C, for 15 minutes; lower the heat to gas no.4/ 350 grades F/ l80 grades C and cook for a further 20 minutes.In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly. Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup.

2006-09-27T12:28:00.000-07:00

Fab Gadget

Are you the sort who believes that ‘life is too short to stuff a mushroom’? If so, then this kitchen gadget may end up being forgotten at the back of a dusty cupboard before long. Making your own pasta isn’t for everyone, but there are plenty of people who would rather cut off a toe than part with their pasta machine. You’ll only know which camp you’re in when you give your new machine a whirl.
Making pasta isn’t as difficult as some people make out and there’s enormous scope for creativity. Once you’ve mastered the basic pasta doughs, you can flavour your pasta with an infinite variety of herbs, spices and flavourings. Try these:
Basic pasta dough
Fresh pasta dough by Nick Nairn
Pasta dough by Giorgio Locatelli
Smoked paprika pasta by Wendy Lewis from Masterchef

2006-09-27T10:32:00.000-07:00

How many hot dogs do Americans eat each year and where do they eat them?
According to recent survey data obtained by the Council, Americans purchase 350 million pounds of hot dogs at retail stores - that's 9 billion hot dogs! But the actual number of hot dogs consumed by Americans is probably much larger. It is difficult to calculate the number of hot dogs Americans may eat at sporting events, local picnics and carnivals. The Council estimates Americans consume 20 billion hot dogs a year - more than twice the retail sales figures. That works out to about 70 hot dogs per person each year. Hot dogs are served in 95 percent of homes in the United States. Fifteen percent of hot dogs are purchased from street vendors and 9 percent are purchased at ballparks, according to statistics from the Heartland Buffalo Company.

2006-09-27T09:18:00.000-07:00

New York proposes trans fat ban in restaurants
NEW YORK (Reuters) - New York City's Health Department on Tuesday proposed a near ban on the use of artificial trans fat at restaurants, likening its health danger to that of lead paint. Full Article

2006-09-27T08:45:00.000-07:00

Autumn lamb
Autumn lamb is available until the end of October and tends to have more flavour than spring lamb owing to the maturity of the meat. It is the perfect partner to other autumnal produce such as orchard fruit and root vegetables. A butterflied boned leg of lamb cooks wonderfully on the barbecue for late summer days. Autumn lamb should be readily available from butchers and supermarkets. Look out for bright red meat and white fat as a sign of freshness.
Try this seasonal lamb recipe.

2006-09-26T11:24:00.000-07:00

British menu with a twist

There's no doubt that British food's ever-heightening reputation has something to do with the increased imagination applied by chefs to traditional ingredients and dishes. British cuisine has received and embraced a deluge of exotic flavours and styles from other cultures over the past decade, but, as the recipes below show, this has not replaced the Britishness of our menu; rather it has inspired and invigorated it. Why not experiment and create your own new British favourites? Apply different techniques to British ingredients or embolden and modernise a classic recipe with a dramatic new flavour.

Egg and bacon salad by Gary Rhodes
Pork shoulder steaks and beetroot 'pilau' by Martin Blunos
Sticky toffee bread and butter pudding by Simon Rimmer

2006-09-26T09:04:00.000-07:00

Tips on eating less sodium
Flavor your food with fresh fruit to avoid salty seasonings

Shoot for a total of 2,300 milligrams of sodium daily if you're healthy and 2,000 milligrams or lower if you have a cardiovascular condition or risk factors.
Start gradually and work up to bigger changes. Initially your palate may balk at the bland taste, but within a month or two you'll probably prefer low-salt foods.
Avoid seasonings that taste salty such as bouillon cubes, meat tenderizer, soy sauce and steak sauce.
Read food labels. A surprising number of processed foods contain "hidden" sodium even if they don't taste salty. Look for canned veggies labeled "no salt added," as well as "low-salt" or "low-sodium" labels on cans and packages (only allowed if the food has 140 milligrams or less per serving).
Check food labels for the number of servings. If more than one, multiply total servings by the amount of sodium listed on the label to get the total amount of sodium in the can or package.
Scrutinize labels of over-the-counter medicines. Products may include sodium biphosphate, sodium saccarin, sodium phosphates, sodium citrate and sodium bicarbonate.
Use fresh fruits, vegetables and other ingredients. These are naturally low in sodium and usually taste better than processed food.
Go easy on -- or avoid -- cheeses and other processed, salty or cured foods including bacon, ham, sausage, salted butter and margarine; hot dogs and other deli items; prepackaged frozen dinners; pre-seasoned mixes (i.e. tacos, chili, rices, sauces and gravies); snack foods such as pretzels, potato chips, olives and pickles; salad dressings and fast food.
Especially high in sodium are canned goods such as soups, meats and fish (water-packed tuna or salmon is better).
Ban the salt shaker from your table.
Keep a supply of low-sodium snacks handy -- at home or at work. These may include fresh fruit, raw vegetables, popcorn cakes, unsalted rice, low fat or non-fat yogurt, frozen juice bars and popcorn kernels to prepare without salt.
Drain and rinse canned vegetables and meats packed in liquid brine before preparing a meal. Get rid of the salty liquid.
Look for the American Heart Association "check mark" while shopping -- given to food products meeting the agency's heart-healthy criteria that includes 480 milligrams or less of sodium per serving.

Low Sodium Web Resources: California Project Lean, www.californiaprojectlean.org; American Heart Association, www.americanheart.org; American Dietetic Association, www.eatright.org Reach Mike Schwartz at 951-368-9591or mschwartz@PE.com

2006-09-25T09:43:00.000-07:00

Online shoppers eat healthier?

People will choose to eat healthily if given the option, researchers in Australia have found. An experiment involving 497 people shopping for groceries online found that, when prompted, people are very happy to swap an unhealthy food item for a lower fat alternative.
During the course of the experiment, the average shopper lowered the saturated fat content of their shopping basket by 10 per cent.The experiment was only concerned with fat, but the researchers reckon they would get similar results if the shopping engine offered people low salt or low sugar foods as well.The research was conducted at the George Institute for International Health. The team collated a list of 524 foods with saturated fat percentages between one and 92 per cent, (i.e. 1g saturated fat per 100g) and rewrote the supermarket site to display a pop up when someone added one of the items to their basket.
The pop-up flagged the high fat choice and offered the shopper the option of choosing a lower fat alternative or sticking with the original choice.
Most took the healthy option, and the older, more overweight shoppers were the most likely to make the swap. Low fat dairy items were the most popular substitutions.

2006-09-25T09:24:00.000-07:00

The Mukka Express is a clever stove-top latte and cappucino machine

Bialetti is one of Italy’s largest stove-top coffee maker makers but the Mukka Express (retail price $89) is special even for them. It’s the first stove-top coffee maker with the ability to brew two cups of espresso coffee and froth milk simultaneously.
First, you put water inside the bottom of the cast-aluminum device. Next, you fill the interior basket with coffee and then screw on the top section and pour in milk. Place the contraption on your heat source and after a few minutes the water boils, passing through the coffee grounds. A special valve opens and steams the milk. Finally, everything combines in the top chamber to create your masterpiece.
What you get is two cups of good-tasting cappuccino. It’s a little light on the foam but flavorful and satisfying. Clean-up is pretty simple: There are few parts to wash, dry or lose. And don't worry, non-cow lovers it comes in a plain stainless steel version as well as the one pictured above.

2006-09-25T08:30:00.000-07:00

Key Lime Pie with Passion Fruit

Coulis and Huckelberry Compote

Compote
16 ounces fresh wild huckleberries or wild Maine blueberries or one 15- to 16-ounce package frozen wild blueberries
1/2 cup sugar1 vanilla bean, split lengthwiseCoulis
3/4 cup frozen passion fruit puree,* thawed
1/2 cup sugar
1/2 vanilla bean, split lengthwise
Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
6 tablespoons
(3/4 stick) unsalted butter, melted
Filling
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup fresh Key lime juice or regular lime juice
Whipped cream

Preparation

For compote:

Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold.

Do ahead: Can be made 2 days ahead. Cover and refrigerate. Discard vanilla bean before serving.

For coulis:

Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold.

Do ahead: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.

For crust:

Preheat oven to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature.

For filling:

Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight.Cut pie into wedges. Spoon huckleberry compote on top. Garnish with dollop of whipped cream. Drizzle passion fruit coulis around and serve.

2006-09-25T08:08:00.000-07:00

Food Safety

Spinach is getting a bad name, and with good reason. The outbreak of E. coli contamination in fresh, prepackaged spinach has U.S. consumers concerned about the food supply. As federal investigators try to pinpoint the origin of the contamination on California farms, citizens, not surprisingly, are refusing to eat canned or frozen spinach, too.
The E. coli outbreak that has killed at least one person and sickened more than 100 others is a setback to attempts to convince the public to eat healthier meals. And although there is no indication that eating frozen or canned spinach could be harmful, it isn't surprising that nobody wants to eat the stuff these days.
There were outbreaks in August, but health officials didn't connect the dots until this month. As soon as the Food and Drug Administration knew, it promptly issued a warning, telling consumers not to eat fresh, prepackaged spinach.
Then, some food supply firms sensibly issued a recall, and restaurants and grocery stores stopped offering spinach that's not even suspected of contamination.
Guidelines describe how to wash spinach and lettuce to eliminate the deadly bacteria. But most consumers won't even try to do that until this is long over, figuring it's better to be safe than sorry.
Nearly lost in the panic is the appalling truth that almost a year ago federal health officials warned California farmers to shore up produce safety. And this isn't a freak accident either. This is the 20th time since 1995 that a food poisoning outbreak has been linked to spinach or lettuce. Experts suspect this is because big farms cut and bag spinach in the field, and that raises the chances for contamination.
Americans are unhappy about this, and rightly so. Lawsuits are not the answer to everything, but the growing stream of those now being filed should send farmers and food manufacturers the message that changes are%