Menu Resto Chef Krendo : Recipes

Cranberry Almond Rice Pilaf

2012-01-04T15:38:00.000-08:00

Prep time: 15 minutes

Cook time: 22 minutes

Serves 4

Dried currants, cherries, golden raisins or sliced dried apricots can sub in for the cranberries. To make a meal of this, serve it topped with grilled herbed chicken breasts.

INGREDIENTS

1 cup basmati rice

1/4 cup orzo pasta

2 3/4 cups chicken broth

1/3 cup dried cranberries

3 tablespoons butter

1/2 teaspoon cinnamon

1/4 teaspoon ground cumin

Ground black pepper

1 medium yellow onion, diced

1/3 cup sliced almonds

1/2 cup grated carrots

Salt, to taste

2 scallions, finely chopped

INSTRUCTIONS

In a medium saucepan over high heat, combine the rice, orzo and broth. Bring to a boil, then cover, reduce heat to simmer and cook for 10 minutes. Once the rice has cooked, quickly stir in the cranberries, then cover and set aside for another 5 minutes, stirring occasionally.While the rice and cranberries sit off the heat, prepare the rest of the pilaf. In a large skillet over medium heat, melt the butter. Add the cinnamon, cumin and 1/4 teaspoon black pepper, then cook for 30 seconds. Add the onion and sauté until it begins to soften, about 4 minutes. Add the almonds and carrots, then cook for another 2 minutes.Add the rice and cranberries to the skillet and toss well. Season with salt and pepper, then mix in the scallions. Serve immediately.Per serving: 383 calories; 123 calories from fat (32 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 23 mg cholesterol; 58 g carbohydrate; 8 g protein; 4 g fiber; 715 mg sodium.

Twice Baked Potatoes Recipe

2012-01-01T20:02:00.000-08:00

Twice baked potatoes make a perfect side dish to go with just about any meal or they can be served as an appetizer for parties. Just like the name says, these potatoes are baked twice. The potatoes are first baked in the oven, then sliced in half and scooped out. The scooped out potato is then mixed with a milk, sour cream and cheese mixture, and spooned back into the potato and then baked again. These go great topped with cheddar cheese, bacon, and green onion. Enjoy.

Ingredients:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar cheese (divided)
8 green onions (divided)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Place potatoes onto a baking sheet. Place into the oven and bake for 1 hour. While potatoes are baking, place bacon slices into a large deep skillet. Cook over medium high heat (turning once) until the bacon is crispy. Drain on paper towels. When the bacon has cooled crumble it into small pieces. Set aside.

Step 2: When potatoes are done remove them from the oven and allow them to cool for 10 minutes. After 10 minutes slice the potatoes in half lengthwise and scoop out the flesh (leaving about ¼” of the flesh still inside) into a large bowl. Save the skins. Add sour cream, milk, butter, salt, pepper, ½ cup of cheese, ½ of the green onions to the scooped out potato. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potatoes skins. Top each with remaining cheese, green onions, and bacon.

Step 3: Place back into the oven and bake for 15 minutes at 350 degrees.
(Makes 8 Servings)

Oven Baked Chicken Wings

2011-12-28T23:28:00.000-08:00

Serves 4+

INGREDIENTS
3 pounds chicken wings
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1 tsp kosher salt
2 tbs honey
2 tbs olive oil

METHOD
I'm using 3-pounds of chicken wings today and I want to preheat the oven to 400 degrees and then use a small mixing bowl to combine 2 tsp smoked paprika with 1 tsp kosher salt, 1/2 tsp garlic powder and 1 tsp ground cumin and mix that up.

At this point you'll want to use another large mixing bowl to combine 2 tbs honey with 2 tbs olive oil and mix that up, then toss the chicken wings in that to coat, and then sprinkle the spice mixture over the top of that and toss to coat.

At this point, line a heavy bottomed baking tray with aluminum foil to help with clean up later on and then spread the wings out on that and pop the tray onto the center rack of the preheated oven.

Let the wings go like that for about 25 minutes on the first side, then flip them over and let them go for another 25 minutes or so until they've got a good deep color and are cooked all the way through.

The Beachcomber's Spinach Truffle Mac

2011-12-28T23:21:00.000-08:00

Makes 4 to 8 servings

1/2 cup (1 stick) plus 2 tablespoons butter, divided
8 ounces sliced white button mushrooms, about 4 cups
4 ounces baby spinach, about 4 cups
2 cups heavy cream
12 ounces shredded smoked Gouda, about 3 cups
8 ounces grated pecorino or Parmesan cheese, a generous 2 cups, plus 1/4 cup grated Parmigiano, divided
1/4 cup white truffle oil
1 (1-pound box) cavatappi or macaroni pasta, cooked and drained
Salt and white pepper
4 ounces (2 cups) mixed mushrooms, such as chanterelle, enoki or oyster
1/2 cup panko (Japanese-style) breadcrumbs
Parsley sprigs, for garnish

1. Heat a medium, heavy-bottom pot over medium-high heat until hot. Add 1/2 cup (1 stick) of butter, swirling to melt.

2. Add the button mushrooms and sauté until lightly colored, 2 to 3 minutes. Add the spinach and continue to sauté for a minute to wilt.

3. Stir in the heavy cream, smoked Gouda, 8 ounces pecorino or Parmesan cheese and truffle oil, and reduce the heat slightly. Continue to cook, stirring frequently, until the sauce starts to thicken, about 5 minutes.

4. Toss in the cooked pasta and heat through, stirring until the sauce is thickened and creamy. Taste and season if desired. Remove from heat and set aside in a warm place.

5. Heat a saute pan over medium-high heat until hot. Melt the remaining 2 tablespoons butter and sauté the mixed mushrooms until lightly browned, 2 to 3 minutes. Remove from heat.

6. In a small bowl, toss together the panko crumbs with the remaining 1/4 cup Parmesan cheese.

7. To plate, divide the pasta among 4 to 8 ovenproof bowls. Top the pasta with the bread crumb mixture and place the bowls under the broiler. Broil the pasta just until the topping starts to brown, about a minute, depending on the distance of the broiler.

8. Remove the bowls from the broiler and top each serving with the sauteed mixed mushrooms and a sprig of parsley. Serve immediately.

Note: Cavatappi pasta is a type of tube pasta, similar to macaroni; it is available some grocery stores.

Five-star low-fat eggplant Parmesan

2011-12-27T20:25:00.000-08:00

Five-star low-fat eggplant Parmesan

Servings: 4 to 6

1 large eggplant
Salt
1 cup white flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups unseasoned bread crumbs
3/4 cup of water, divided
2 whole eggs
1/2 cup (or more) canola oil
1 24-ounce jar of pasta sauce
1 cup shredded carrots
1 cup shredded mozzarella cheese

1. Cut the top and bottom off the eggplant and slice crosswise into 1/4 -inch slices. Sprinkle both sides with 1 teaspoon of salt and let stand for about an hour. Rinse under running water and pat dry with paper towels.
2. Preheat oven to 350 degrees.
3. Place flour, garlic powder and onion powder in one medium-size mixing bowl and the bread crumbs in another. In a third bowl, add 1/4 cup water to the two eggs and beat lightly with a fork.
4. Dredge the eggplant slices first in the flour, then in the beaten eggs, then in the bread crumbs. Pour canola oil in a medium- to large-size skillet or frying pan about 1/4 -inch deep and heat to medium-high. Add eggplant slices, cooking a few minutes on both sides until brown. If cooking the eggplant in batches you may need to add more oil to the pan. When done, set eggplant slices aside on a plate.
5. In a medium-size bowl, add the shredded carrots and 1/2 cup water to the tomato sauce and stir to combine. Add a fourth of the sauce to a 9-by-11-inch oven-proof pan and arrange the eggplant slices over it. Cover with the remaining pasta sauce and top with the shredded cheese.
6. Bake uncovered for 30 to 40 minutes, or until the sauce is bubbling and the cheese is golden brown. May be served with whole-grain pasta.

Yotam Ottolenghi's recipes for haricot bean and smoked haddock salad, plus roasted cauliflower and hazelnut salad

2011-12-26T07:18:00.000-08:00

Yotam Ottolenghi's haricot bean and smoked haddock salad: Simple, very tasty ? and just the thing to perk up jaded tastebuds. Photograph: Colin Campbell for the Guardian

In the time between Christmas and New Year, the best thing you can do for yourself and those around you is to arm yourself with a few key recipes that are relatively easy to prepare and are snacky in nature, something you can eat from a bowl without much fuss. That way, you can savour the holiday without that feeling of stuffing yourself with a variation on the Christmas theme for days on end.
Haricot bean and smoked haddock salad

This works almost just as well with most tinned white beans. Serves four.

125g dried haricot beans, soaked overnight in plenty of fresh water
1 large lemon
3 tbsp olive oil
½ green chilli, thinly sliced
2 spring onions, cut on an angle into 1cm slices
Salt and black pepper
2 red peppers
300g smoked haddock
15g chopped parsley
¼ tsp smoked paprika

Heat the oven to 200C/400F/gas mark 6. Drain the beans, put them in a pan and cover with plenty of cold water. Bring to a boil, skim, reduce the heat and simmer for 50 to 60 minutes, until soft but not mushy.

While the beans are cooking, use a small, sharp knife to remove the skin and pith from the lemon, much as you would when segmenting it. Remove the pips and roughly chop the flesh. Put the flesh and any juices that come out in a large bowl; you need to end up with 80g of flesh and juice. Add to the bowl two tablespoons of oil, chilli, the spring onion, three-quarters of a teaspoon of salt and some black pepper. As soon as the beans are cooked, drain them, add to the bowl and stir gently.

Meanwhile, roast the peppers in the hot oven and cook for 30-35 minutes, turning once or twice, until charred all over. Remove from the oven and place in a bowl. Cover with clingfilm and leave to cool. Once cool, remove the skin from the peppers and cut the flesh into 1cm-long strips, discarding the seeds. Add to the bean bowl.

Put the haddock in a saucepan and add enough cold water to cover. Bring to a gentle simmer, then remove from the heat. Heat the remaining tablespoon of oil in a frying pan and place on a medium-high heat. Remove the haddock from the water, pat it dry and roughly break it into the pan. Fry for four minutes, stirring gently, so the fish breaks up further into largish flakes. Add the haddock and parsley to the beans, stir gently, sprinkle over the paprika and serve.

Roasted cauliflower and hazelnut salad (V)

Even those who are not too keen on celery would probably like it here, in the context of a sweet, crunchy and sharp salad. Serves two.

1 head of cauliflower, broken into small florets (660g)
3 tbsp olive oil
Salt and black pepper
30g hazelnuts
1 large stick of celery, cut on an angle into ½cm slices (70g)
10g small flat-leaf parsley leaves
50g pomegranate seeds
¼ tsp ground cinnamon
¼ tsp ground allspice
2 tsp sherry vinegar
1 tsp maple syrup

Heat the oven to 200C/400F/gas mark 6. Mix the cauliflower with two tablespoons of oil, half a teaspoon of salt and some black pepper. Spread out on a baking tray and roast on the top shelf of the oven for about 20 minutes, until the cauliflower is crisp and parts of it turn golden-brown. Transfer to a large bowl and set aside to cool down.

Reduce the oven temperature to 150C/300F/gas mark 2. Spread out the hazelnuts on a lined baking tray and roast for 17 minutes. Leave the nuts to cool a little, then roughly chop and add to the cauliflower, along with the remaining oil and the other ingredients. Stir, taste and season accordingly. Serve within a couple of hours.

Beef Tenderloin With Red Pepper And Blue Cheese Sauce

2011-12-16T00:07:00.000-08:00

Today’s recipe is for a holiday meal that pairs beef tenderloin filets with a delicious roasted red pepper and blue cheese sauce.

Ingredients:
Beef tenderloin filets
1 tbs unsalted better
½ small, thinly-sliced onion
½ cup chicken stock
½ cup heavy cream
½ cup deseeded roasted red pepper
½ cup crumbled blue cheese
2 tbs butter

Procedure:
Season the beef tenderloin filets with salt and pepper and let them sit out at room temperature while you make the sauce.

Melt 1 tbs unsalted butter in a small heavy-bottomed pot on medium high heat and then add 1/2 small, thinly-sliced onion and cook that to soften.

It's okay if the onion browns up a little bit as it is softening. Once you're happy with the onion, add 1/2 cup chicken stock, 1/2 cup heavy cream, a firmly-packed 1/2 cup deseeded roasted red pepper, and bring that up to a simmer.

Let that gently simmer along for 4-5 minutes and then add 1/2 cup crumbled blue cheese and a little black pepper to taste.

Once the blue cheese has melted in, carefully transfer it to a blender and slowly, carefully blend that until it is a nice sauce consistency.

Pour it back into the pot and keep it covered and warm on the stovetop.

Next, melt 2 tbs butter in a large heavy-bottomed pan on medium-high heat and, when the pan is hot, sear the beef tenderloin on both flat sides until it is nicely browned and cooked to your liking.

You could plan ahead and make mashed potatoes or some broccoli florets to serve with this.

Easy S’mores Bars

2011-12-13T01:08:00.000-08:00

While searching Pintrest the other night for yummy desserts, I came across a delicious sounding recipe. After reading, it just seemed so easy to make! I set about making it this afternoon, thinking it would be the perfect dessert on a cold winter night!

S’mores Bars

2 cups crushed graham crackers

2 tablespoons sugar

7 tablespoons melted butter {I used 12 tablespoons}

16 oz of dark chocolate, melted

1 cup of whole milk

2 cups of cocoa pebbles

4 cups of mini marshmallows

Create

Place graham crackers, sugar and melted butter in a bowl and mix to blend. {Note: I used 12tablespoons of butter instead of the called 7 tablespoons. With the 7 tablespoons, the graham crackers were not sticking together as much.} Firmly press mixture into the bottom of an11×13 pan and bake for 10-12 minutes at 350 degrees F. Set aside to cool.

Melt chocolate with milk in a pan over medium low heat and whisk to combine. Transfer mixture to a new bowl and set aside for 10 minutes to cool (transferring the mixture to a new bowl will help to cool it faster).

Add cocoa pebbles and 2 cups of marshmallows to cooled chocolate mixture and mix to combine. Pour mixture over crust. Pour remaining 2 cups mini marshmallows on top and place under the broiler for 2-3 minutes to toast tops of marshmallow layer. {Note: 3 minutes was too long for me, I think 1.5-2 minutes would be perfect!}

Transfer completed dessert to fridge and chill for at least 2-3 hours or overnight.

Turkey Enchiladas

2011-11-28T08:38:00.001-08:00

It's time to use our Thanksgiving leftovers to the fullest! This recipe, which I found at www.allrecipes.com, is a great way to use your turkey in a creative manner. Enjoy!

Ingredients:

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

What you do:

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
In a small bowl, combine the cheese, onion, and black olives.
In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Roasted Shrimp with Spaghetti Squash

2011-11-28T08:34:00.001-08:00

Ingredients

1 medium spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped

Directions

Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.

Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.

Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

Gulf Coast Shrimp and Rice

2011-11-26T11:16:00.000-08:00

Ingredients

1 lb. shrimp, peeled and deveined
1 1/2 cups rice (uncooked)
2 celery sticks, chopped
1 yellow onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
4-6 green onions, chopped (use all of white through half of green portion)
3 cloves of garlic, minced
1 stick of butter
Salt
Pepper
Tabasco sauce

Directions

Cook rice as directed.
In a large skillet, melt butter over medium heat.
Add celery, onion, and bell pepper. Cook until tender.
Add the garlic and shrimp. Cook until shrimp is pink, about 5 minutes. Add salt and pepper to taste.
Add cooked rice to desired consistency. Stir to combine.
Add green onions. Stir to combine.
Season to taste with salt and pepper.
Serve immediately.

Optional: A couple splashes of Tabasco sauce gives this dish a great kick and can be added at the table.

Turkey Southwestern Soup

2011-11-25T10:07:00.000-08:00

Make a deliciously hearty and easy soup with turkey and corn leftovers mixed with tomatoes, beans, and warm southwestern spices.

Ingredients

1 pound leftover turkey, cut into 1-inch pieces
1 cup chopped onion
1 cup leftover vegetables from thanksgiving dinner
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes
1 (14-ounce) can kidney beans, rinsed and drained
1/4 cup of left over corn
1 cup diced fresh avocado, for garnish
2 tablespoons chopped fresh cilantro leaves, for garnish
Lime wedges, for garnish

In a sauce pot, combine turkey, onion, vegetables, jalapeno, garlic, chili powder, cumin, salt and ground black pepper. Stir and add the chicken broth, tomatoes, corn and beans. Cover and cook on low for 1 hour.

When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges. Makes 4 servings.

Pumpkin Pasta Sauce Recipe

2011-11-25T09:04:00.000-08:00

What you’ll need:

1 cup of your pumpkin stock
1 pound pasta, cooked to al dente
1 cup of fresh pumpkin, diced
3 large onions, diced
½ cup of parmesan cheese
1/3 cup of heavy cream
3 tablespoons butter
3 tablespoons flour
Salt, pepper and nutmeg to taste

How to make it:

Melt the butter in a large skillet, and whisk in the flour to make a roux (a classic French thickening agent made with equal parts fat and flour). Simmer over low heat for 5 minutes or until the roux becomes a blond color, stirring occasionally. Add the onions and sauté over medium heat until onions become tender but not brown.

Stir in the pumpkin and simmer over medium-low heat for about 15 minutes, stirring often. If the mixture gets too thick, add a few tablespoons of stock to thin it out. After 15 minutes, stir in the rest of the pumpkin stock and simmer until the sauce begins to thicken and is well combined.

Add heavy cream, cheese and seasonings, and keep stirring for 2 minutes. Pour over cooked pasta and top with additional parmesan if desired.

Tequila-Soaked Watermelon Wedges

2011-04-21T01:23:00.000-07:00

This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon soaks, the more flavorful it becomes -- one.

Ingredients :

1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges
1 cup sugar
3/4 cup water
1/2 cup tequila
1/4 cup Triple Sec
2 limes, halved or cut into wedges
Flaked sea salt or coarse salt

Directions :

Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

Spicy Hot Sauce Pizza

2010-06-30T10:46:00.000-07:00

Ingredients :

- 1 small red onion, peeled and finely chopped
- 1 medium red bell pepper, seeded and thinly sliced
- 1 tablespoon olive oil
- 1 (16-ounce) bottle mild salsa
- 1/4 cup water
- 1/2 teaspoon milder hot sauce (see note)
- 1/2 teaspoon spicier hot sauce (see note)
- 2 (16-ounce) Boboli pizza crusts
- 4 tablespoons black-olive paste
- 2 medium tomatoes, thinly sliced
- 3 cups packaged Mexican-blend grated cheese
- 1 ripe but firm avocado

Directions :

1. In a large, nonstick skillet, saute the red onion and bell pepper in the olive oil over medium heat for 5 minutes. Add the salsa and water; simmer 5 minutes. Remove from the heat and cool slightly.
2. Divide the salsa in half. Add 1/2 teaspoon of a milder hot sauce to one batch, and 1/2 teaspoon of a spicier sauce to the other.
3. Preheat oven to 425 degrees. Place the crusts on baking sheets and spread each with one of the sauces. Dot each with 2 tablespoons black-olive paste, spreading gently. Top with tomato slices and cheese.
4. Place pizzas in oven and bake 5 minutes. Rotate baking sheets for even cooking and continue baking 5 minutes.
5. Remove the pizzas from the oven and cool 5 minutes.
6. Peel, seed and coarsely dice the avocado. Sprinkle over the pizzas and cut into wedges.

16 slices.

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Sweet-Heat Chicken

2010-06-30T10:40:00.000-07:00

Ingredients :

Fruit stock:
- 3/4 pound green grapes, removed from stems
- 2 medium oranges, skins and seeds discarded, pulp coarsely chopped
- 2 1/2 cups water
- 1 teaspoon salt

Chicken:
- 1 tablespoon olive oil
- 1/4 teaspoon liquid smoke
- 1 teaspoon hot sauce (see note)
- 2 boneless and skinless chicken-breast halves
- Salt and pepper to taste

Sauce and pasta:
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 1 large clove garlic, peeled and minced
- 2 medium-size, ripe plum tomatoes, coarsely chopped
- 1 teaspoon dried basil, crushed
- 1 1/2 cups fruit stock, divided
- 1/2 cup whipping cream
- 1 to 2 teaspoons hot sauce (see note)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups penne pasta
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan or Romano cheese
- 3 tablespoons toasted pine nuts, coarsely chopped

Directions :

1. To prepare the fruit stock: Puree the grapes and orange pulp together in a food processor. Then combine with the water and salt in a small stockpot. Bring to a boil, stirring. Reduce the heat slightly and simmer vigorously 15 minutes. Remove from the heat and let sit 10 minutes, then strain through a cheesecloth-lined sieve. Refrigerate until ready to use.

2. To prepare the chicken: Combine the olive oil, liquid smoke and hot sauce. Line a small baking pan with aluminum foil and brush lightly with some of the olive oil mixture. Put the chicken into the pan and brush with the remaining oil. Sprinkle lightly with salt and pepper. Place on second-highest oven rack under a hot broiler and broil 5 minutes. Turn chicken and broil an additional 5 minutes, or until chicken tests done. Cool, then cut into thin strips. Set aside.

3. To prepare the sauce and pasta: In a large, nonstick skillet, heat the olive oil over medium heat. Add the onion and saute 5 minutes. Add the garlic and continue cooking 1 minute. Then add chopped tomatoes and dried basil; cook 5 minutes. Pour in 1 cup of the fruit stock and simmer 5 minutes. Add the cream and 1 teaspoon of the hot sauce; simmer a few minutes until lightly thickened. Add salt and pepper. Taste the sauce; add a little more hot sauce if needed. Stir in the chicken and keep warm.

4. Bring a large pan of water to the boil for the pasta. Cook according to package directions. Drain. Put back into the hot pan.

5. Add the sauce, the remaining 1/2 cup fruit stock, basil and parsley. Place pan over medium-low heat, stir a few minutes until the pasta absorbs some of the sauce. Add cheese and pine nuts. Adjust seasoning with additional hot sauce if necessary.

4 servings.

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Brown Vegetable Stock

2010-06-30T10:36:00.000-07:00

Ingredients :

- 2 yellow onions, cut into quarters
- 1 red onion, cut into quarters
- 5 carrots, cut into large chunks
- 3 ribs celery, cut into large chunks
- 1 clove garlic, cut in half
- 1 bay leaf
- 2 quarts water
- 1/2 teaspoon salt

Directions :

1. Preheat oven to 450 degrees. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally for about 1 hour.

2. Remove pan from the oven. Pour about half of the water into the pan and scrape up the caramelized juice. Then transfer mixture, along with the remaining water, to a stockpot. Bring to a boil, reduce the heat and simmer, covered, 1 hour.

3. Strain the stock and cool to room temperature. Refrigerate up to 4 days, or freeze for longer storage.

Makes 4 cups.

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Mushrooms a la Stroganoff

2010-06-30T10:33:00.000-07:00

Ingredients :

- 1 cup Brown Vegetable Stock (recipe follows)
- 1 1/4 pounds mushrooms (a combination of cremini and shiitake)
- 2 cups sliced onions
- 1 medium clove garlic, peeled and minced
- Optional: 2 tablespoons dry sherry
- 1 tablespoon sweet paprika (see note)
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 teaspoon grated lemon zest
- 1/2 to 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/2 cup nonfat plain yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 (6-ounce) package egg yolk-less noodles, cooked according to package directions

Directions :

1. Prepare the vegetable stock; measure 1 cup and refrigerate or freeze the remaining.

2. Trim away stem ends of mushrooms and wipe with a damp paper towel. Slice thinly and set aside.

3. Put the onions and garlic into a large saute pan with 1/2 cup of the vegetable broth. Simmer, covered, until onions are tender, about 10 to 15 minutes. Stir occasionally. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Add the sherry and cook 2 minutes.

4. Stir in the paprika, cayenne, lemon zest and remaining 1/2 cup stock. Simmer, uncovered, for about 10 minutes, or until reduced by one-third. Season to taste with salt and pepper. Remove from the heat and let sit 5 minutes. Stir in the yogurt, dill and parsley. Heat on low heat.

5. Cook the noodles. Reserve about 1/3 cup of the cooking water; drain the noodles. Stir into the mushroom sauce, adding some of the reserved water if necessary so the noodles are well-coated. Serve immediately.

A tablespoon may seem like too much paprika, but the entire amount should be used. Not only is it a flavor and color agent, but it also serves as a thickener. 4 servings.

Moroccan Chicken Stew

2010-06-30T10:25:00.000-07:00

Ingredients :

- 2 tablespoons canola or olive oil
- 1 cut-up fryer chicken (about 3 1/2 pounds), skin removed
- 2 ribs celery, sliced
- 2 carrots, peeled and sliced
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced, or 1 teaspoon garlic paste
- 2 tablespoons flour
- 1 tablespoon Middle Eastern spice blend (see note)
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- Hot cooked couscous
- 2 tablespoons chopped fresh parsley

Directions :

1. In a large Dutch oven or deep skillet over medium-high heat, warm the oil. Brown the chicken, a few pieces at a time, and remove to a plate. Pour off all but 2 tablespoons of the fat.
2. Add the celery, carrots and onion; saute until onion is softened, about 3 to 4 minutes. Stir in the garlic, flour and spice blend; saute 30 seconds. Return the chicken to the pan.
3. Add the chicken broth, bay leaf, lemon zest, salt and pepper. Bring to a boil, reduce the heat to medium-low, and simmer, covered, until the chicken is tender and cooked through, 35 to 45 minutes.
4. For easier serving, cut the chicken from the bone and put back into the sauce. Spoon over the hot couscous and garnish with parsley.

You can make your own spice blend by stirring together 3/4 teaspoon each ground cumin and coriander, 1/2 teaspoon each cinnamon and ground ginger and 1/4 teaspoon cayenne pepper. 4 servings .

Vegetable Torta Rustica

2010-06-30T10:18:00.000-07:00

Ingredients :

- Nonstick cooking spray
- 2 large eggplants, sliced crosswise 1/4 inch thick
- 4 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- Freshly ground black pepper to taste
- 1 large red bell pepper, cut into quarters, seeded and thinly sliced
- 2 large plum tomatoes, cored, halved and thinly sliced
- 1 small onion, halved, peeled and thinly sliced
- 2 medium cloves garlic, peeled and coarsely chopped
- 1/3 cup Kalamata olives, pitted and coarsely chopped
- 1 pound low-fat ricotta cheese
- 1 whole egg
- 3 egg whites
- 1/3 cup grated Parmesan cheese
- 1/3 cup coarsely chopped fresh basil
- 1/4 cup finely chopped parsley
- 1/4 teaspoon cayenne pepper
- 2 cups (16 ounces) good-quality marinara sauce
- 1/3 cup dry Italian bread crumbs
- 1 1/2 cups shredded mixed Italian cheeses

Directions :

1. Spray 2 baking sheets with nonstick cooking spray. Lay the eggplant slices on the sheets and brush with 2 tablespoons olive oil. Lightly sprinkle with 1/4 teaspoon salt and some pepper. Bake in a preheated 400-degree oven 20 minutes, until tender and golden. Let cool slightly and transfer to a plate.
2. Combine the bell pepper, tomatoes, onion, garlic, 2 tablespoons olive oil, 1/4 teaspoon salt and a little pepper. Bake 15 minutes. Remove from the oven and cool. Stir in the olives.
3. Combine the ricotta, whole egg, egg whites, Parmesan, basil, parsley and cayenne. Stir well until completely blended.
4. Spray a 9-by-13-inch baking dish with cooking spray. Line the bottom with half of the eggplant slices. Spread the ricotta mixture on top. Drizzle with a third of the marinara sauce and sprinkle with half of the bread crumbs and half of the shredded cheese. Spread the bell pepper mixture on top; sprinkle with the remaining bread crumbs. Top with a final layer of the eggplant slices, the remaining tomato sauce and shredded cheese.
5. Bake in a preheated 375-degree oven 40 minutes. Let set 15 minutes before cutting.

The torta can be baked a day in advance. Cool, cover and refrigerate. Remove from refrigerator about an hour before serving. Rewarm, covered with aluminum foil, in a 350-degree oven 45 minutes. The torta can also be reheated, loosely covered with wax paper, in a microwave. 8 to 10 servings.

Cream of Asparagus Soup

2010-06-22T01:55:00.000-07:00

Ingredients :
3/4 cup water
3/4 tsp salt
1 lb asparagus, cut in 0,5cm pieces on diagonal
1 cup light cream
1/8 tsp pepper
1/4 tsp dill weed (optional)
2 tbsp butter

Directions :
Heat water and salt to boiling. Add asparagus pieces, cover and cook about 5 minutes or until asparagus is tender. Put asparagus and cooking water in blender, cover and blend until smooth. Blend in cream, pepper and dill weed. Return to saucepan and heat just to boiling point (do not boil). Stir in butter.

Bean Macaroni Soup

2010-06-19T22:42:00.000-07:00

Ingredients :
1 cup dried kidney beans
4 cups cold water
1 tbsp olive or other cooking oil
1 large onion, chopped
1 clove garlic chopped finely
1 1/2 cups very finely shredded cabbage
2 large carrots, chopped
28-oz can tomatoes
1 cube beef bouillon
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried leaf basil
1 cup shell macaroni
2 tbsp chopped parsley
grated Parmesan cheese

Directions :
Soak beans in cold water overnight. Drain, measuring soaking water and adding enough to make 5 cups (1.25 L). Put beans in large saucepan and add the 5 cups (a.25 L) water. Bring to a boil, turn down heat, cover and simmer 1 hour or until beans are beginning to get tender.
Heat oil in small skilletand cook onion and garlic gently 5 minutes, stirring. Add to beans along with cabbage, carrots, tomatoes, bouillon cube, salt, pepper and basil. Cover and simmer 30 minutes.
Cook macaroni in plenty of boiling salted water 3 minutes. Drain. Add to soup along with parsley. Cook gently 10 minutes. Taste and adjust seasoning. Serve topped with a generous sprinkling of Parmesan cheese.

Homemade Lady Fingers

2010-01-21T05:18:00.000-08:00

Ingredients :
2 tablespoons butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla
Powdered sugar for dusting

Directions :
Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

Light Crepe Pan

2009-12-07T21:03:00.000-08:00

Ingredients :
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter

Directions :
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Regular Crepe Pan Directions:
Heat crepe pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate.

Raspberry Frozen Yogurt

2009-10-03T07:10:00.004-07:00

Ingredients :
3 cups raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt

Directions :
In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer's instructions.

Chocolate Frozen Yogurt

2009-10-03T07:10:00.003-07:00

Ingredients :
3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated lowfat milk
1 teaspoon vanilla
1 cup plain yogurt
2 ounces semisweet chocolate chips

Directions :
In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.

Peach Frozen Yogurt

2009-10-03T07:10:00.002-07:00

Ingredients :
1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla

Directions :
Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool completely. In a food processor add the peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into a ice cream machine and freeze according to manufacturer's instructions.

Vanila Frozen Yogurt

2009-10-03T07:10:00.001-07:00

Ingredients :
1 teaspoon vanilla extract
2 1/4 cup milk
1/2 cup sugar
1 envelope gelatin
1/8 teaspoon salt
1 1/2 cup plain yogurt
1/4 cup corn syrup

Directions :
Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yogurt, and corn syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer's instructions.

Italian Tomato Sauce

2009-09-27T08:56:00.000-07:00

Ingredients :
2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste

Directions :
If using whole tomatoes, drain them, reserving the liquid and chop. Reserve
tomatoes and juice in a bowl. In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt and pepper and brown over medium−high heat on both sides, about 8 minutes
total. Remove meat and set aside. Reduce heat to medium−low, add the onion and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute. Return the meat and any accumulated juices to the pot and add the wine. Bring to a simmer, and cook uncovered for 3 minutes. Add the reserved tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and the salt and bring back to a simmer. Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat. Remove meat and keep warm. Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened. Stir in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will be salty at this point; it will taste fine once added to pasta). Slice the meat and serve with pasta and sauce.

Cavatelli Sausage With Broccoli

2009-09-27T08:54:00.001-07:00

Ingredients :
1/2 lb. or 2 cups dried Cavatelli or other small
shell−shaped Italian pasta
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup low−salt chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese

Directions :
Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan. Stir until no longer pink and sausage has broken down into small
chunks. Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute
more. Add broth and raisins and simmer until the broccoli is tender, about 3
minutes. Do not over cook. Finally, add butter and stir to melt. Add, with
sausage, to cooked pasta and serve with parmesan cheese.

Pasta E Fagioli

2009-09-27T08:52:00.000-07:00

1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.

Tiramisu

2009-09-27T08:50:00.000-07:00

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated

In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick and
lemon−colored. Add the marscapone and blend. Gently fold the egg whites into
the cheese mixture.
Place half of the biscuits in the bottom of a 10−inch square baking dish or
larger serving plate. Sprinkle with half of the coffee mixture. Cover with
half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4
hours before serving with grated chocolate.

Pasta Dough

2009-09-27T08:48:00.000-07:00

8 eggs
2 tsp. salt
4 cups all purpose flour
In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand
in a warm place for about 1 hour.

Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x
2" square. Coat square in flour and repeatedly run through pasta machine
until desired thickness is obtained, or use rolling pin.
Cut paste shape using pasta machine or slice desired shape by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook. Top with your favorite sauce.

Pasta Alla Caruso

2009-09-27T08:47:00.000-07:00

2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli

Heat a saute pan over high heat, then add the olive oil. Flour the chicken
livers, shaking off any excess and add to the pan. Saute until they are
slightly browned and firm. Remove livers and set aside. Pour off the olive
oil, then add the two tablespoons of butter. When the butter has foamed and
the foam begins to subside, add the mushrooms, tossing to coat with the
butter. Cook for four or five minutes, until the mushrooms begin to give off
some of their juices. Add the wine all at once, scraping the bottom of the
pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about half.
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers. Slice the chicken livers crosswise into half−inch
rounds and add them, with any of their accumulated juices, to the tomato
sauce. Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated. In the meantime, bring a large pot with about six quarts of
water to a boil. Add the pasta and cook until al dente. Drain the pasta,
divide into four plates, top with the sauce, garnish with the chopped
parsley.

Insalata Caprese

2009-09-27T08:44:00.000-07:00

4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives

On a large platter, arrange tomato and mozzarella slices and basil leaves,
alternating and overlapping each. Drizzle salad with olive oil; Sprinkle
with salt and pepper. Garnish with imported olives.

Meatballs (Polpette Alla Casalinga)

2009-09-27T08:42:00.000-07:00

2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them
dry an discard the milk. In a large mixing bowl, combine the soaked bread,
then beaten egg, beef and sausage with the remaining ingredients. Knead the
mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy. Shape the
mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
out in one layer on a flat tray or baking sheet, cover them with plastic
wrap and chill for at least 1 hour.
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round. In 8 − 10 minutes, the meatballs should be brown
outside and show no trace of pink inside. Add more oil to the skillet as
needed. Serve the meatballs hot with tomato sauce.

Torta Di Spinaci

2009-09-27T08:39:00.000-07:00

10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in
plastic wrap and refrigerate for 1 hour.
Food processor dough: Combine flour and salt in the work bowl and using
metal blades process briefly to mix. Add butter and process until the
ingredients resemble course meal. Next add egg yoke and milk and process
until dough forms a ball around the blades. Remove dough, shape to ball,
wrap in plastic wrap and refrigerate for 1 hour.
Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan
with a removable bottom and then dust with flour. Using a lightly floured
board, roll out the dough into a round shape, making it 1 inch larger than
the diameter of the pan. Line the prepared pan with the pastry dough and
trim.
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream
and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour
into the pastry−lined tart pan and top with the pine nuts. Bake in oven
until it is golden, about 40 minutes. Remove, let cool slightly and then
transfer to a serving dish. Serve Torta luke warm or cool.

Manicotti

2009-09-27T08:38:00.001-07:00

1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan. Spread more tomato sauce in between each layer and
on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown
top.

Gnocchi Alla Giordano

2009-09-27T08:36:00.000-07:00

2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each
roll into 3/4" pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In
a large pot of boiling salted water, cook the gnocchi until they rise to the
top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.

Basic Italian Bread

2009-09-27T08:34:00.000-07:00

Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.

Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough
will be fairly wet and sticky at this point. Cover and let stand in a warm
spot for about 1 to 1 1/2 hours until doubled in volume.
Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could
refrigerate your dough at this time and leave it overnight to prepare the
next day.
Turn out your dough onto a floured baking sheet, and without overworking it
too much shape into one large or two smaller round or oval shaped loaves,
using as much extra flour as needed to keep it from sticking. Slash across
the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking
sheet around, and reduce the heat to 300 degrees and bake for another 30−45
minutes. At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature
and serve.

Caponata

2009-09-27T08:33:00.000-07:00

2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.
Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant,
capers, and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant. Season to taste and cook an additional 20
minutes. Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.

Eggplant Parmigiana

2009-09-27T08:31:00.000-07:00

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.

Focaccia Versiliese

2009-09-27T08:30:00.000-07:00

2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10
minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a
wooden spoon, mix in the flours & salt & stir until the dough is thick &
smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.
Set the dough in a lightly oiled container, cover with plastic wrap & let
rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking
pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try
again. Cover with a towel & leave until it has half risen, about 30 minutes.
30 minutes before baking, preheat oven to 400F. Just before baking, dimple
the top of the dough with your fingertips & sprinkle with some extra salt &
2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet
onto a rack & let cool for a few minutes before eating warm or at room
temperature.

Fettucini Romano Ala Fratelli

2009-09-27T08:27:00.001-07:00

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish

Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley.

Tomato Bruschetta

2009-09-27T08:25:00.000-07:00

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.

Basic Polenta

2009-09-27T08:23:00.000-07:00

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain
Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.

If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels. Serve hot. It is importent to
insure the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.

Antipasto

2009-09-27T08:20:00.000-07:00

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.

Stuffed Roasted Peppers

2009-09-27T08:18:00.000-07:00

4 − 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh
parsley, chopped fine
Salt and pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in

Drain peppers and rinse with water. Open peppers, splitting in one side, so
that they lay flat on counter. Sprinkle with small amount of breadcrumbs,
reserving most to coat peppers with. Add minced garlic, shredded fontina
cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much
filling inside as possible, then dredge in flour, egg, then seasoned bread
crumbs and set aside. Heat olive oil on medium−high heat in frypan. When
hot, fry peppers until golden, turning once to brown evenly. Sprinkle with
salt and pepper and serve.

Turn Your Grill Into A Smoker!

2009-09-27T08:12:00.000-07:00

Be sure to soak wood chips in water for 30 − 60 minutes
before putting on the grill.

When using gas grills it’s best to put presoaked wood chips in a
smoker box or wrap them in a piece of aluminum foil with a lot of
holes in it. This keeps your grill from filling up with ash and clogging
the jets. If you are using a charcoal grill or smoker then you can
just put the wood directly on the coals (once they’ve heated up).

If you haven’t used wood before, start small. Use a 1/4 cup of
presoaked chips on your grill and see what is does for you. One of
the great things about barbecue is the wide variety of experimentation
available to the backyard cook. Wood is a great tool so don’t be
afraid to use it.

You can make a homemade smoker box by using a tin can. Poke
some holes in the can, then open the lid not quite all the way and
fill with wood chips that have been soaked in water for an hour.
Position the can on the coals before grilling. Wait a little bit until
the wood starts smoking, and commence with grilling.

Marinated Steak Kabobs

2009-09-27T08:04:00.001-07:00

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered

2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.

Barbecued Chuck Roast

2009-09-27T08:01:00.000-07:00

4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne

1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.

Grilled Halibut With Oriental Sauce

2009-09-27T07:59:00.000-07:00

1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced

4 6−oz. halibut steaks, cleaned
1 cup Apple Wood chips

Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill. Soak the
apple wood chips in water for about 45 minutes. When the coals turn white
add the wood chips. When the chips start to smoke place the steaks on the
grill rack and cook turning once, about 5 to 6 minutes per side, or until
the steaks flake when tested with a fork.

Shrimp On The Barbie

2009-09-27T07:55:00.001-07:00

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.

Mediterranean Grilled Vegetables

2009-09-27T07:53:00.000-07:00

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved
to reheat.

Grilled Leek And Sweet Pepper

2009-09-27T07:51:00.000-07:00

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips

Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.

Baby Back Ribs With Mustard Sauce

2009-09-27T07:50:00.001-07:00

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.

Memphis−Style Barbecued Ribs

2009-09-27T07:48:00.000-07:00

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath
membrane that covers bone until finger tips can be worked beneath rack
membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
juice at every turn during first half of cooking period either by brushing
on, or simply spraying apple juice from spray bottle. If smoking with
indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
frequent baste for last half of cooking period, whether grilling or smoking,
being careful not to burn ribs. Serve remaining sauce on side.

Apple Smoked Barbecue Ribs

2009-09-27T07:45:00.000-07:00

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

Grilled Key Lime Chicken

2009-09-27T07:38:00.000-07:00

3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.
Process until combined well. Pour over chicken. Cover and let
marinate in the refrigerator overnight. Grill over hot coals, turning
once, until done. Garnish with cilantro and lime slices.

Barbecued Orange Chicken

2009-09-27T07:36:00.000-07:00

2 1/2 lbs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional
minutes. Brush chicken pieces with sauce and turn occasionally; cooking
for additional 10 minutes. Cut tomato into wedges and place in medium
bowl. Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil, vinegar and
scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.

Cinnamon Honey Wings

2009-09-27T07:31:00.000-07:00

2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1−1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry
1 cup Apple Wood Chips

Mix all ingredients (except chips) in a plastic bag then knead occasionally for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill. Add chips to hot coals. Cook wings on the grill for about 10 minutes on one side, then turn and baste with the marinade. Continue cooking 10 minutes or until done. Serve immediately or refrigerate until needed.

Maple Barbecued Chicken

2009-09-27T07:29:00.000-07:00

4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
1 cup Apple Wood Chips

Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,
chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Brush chicken with the oil and season with salt and pepper.
Add wood chips to coals. Place chicken on grill and cook for 10−15 minutes
or until fork tender. Turn occasionally and brush generously with sauce in
the last few minutes before they are done.

Kansas City Rib Rub

2009-09-27T07:28:00.001-07:00

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne

Mix all ingredients together and store in an air tight container.

Chili Paste

2009-09-27T07:26:00.000-07:00

1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika

1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).

Cajun Blackening Spices

2009-09-27T07:24:00.000-07:00

5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder

Mix together and store in an air−tight container.

Carolina BBQ Rub

2009-09-27T07:23:00.000-07:00

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on
beef, chicken, lamb or pork.

Molasses Orange Barbecue Sauce

2009-09-27T07:14:00.000-07:00

1 Can Tomato soup, condensed (10 3/4 Ounce)
1 Can Tomato sauce, 8 Ounce can
1/2 Cup Molasses, light
1/2 Cup Vinegar
1/2 Cup Brown sugar, packed
1/4 Cup Vegetable oil
1 Tablespoon Minced onion, instant
1 Tablespoon Seasoned salt
1 Tablespoon Dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Orange peel, finely shredded
1−1/2 Teaspoon Paprika
1/2 Teaspoon Pepper, black
1/4 Teaspoon Garlic powder
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last
15 minutes of grilling.

Tennessee BBQ Sauce

2009-09-27T07:10:00.000-07:00

1 Cup Catsup
1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup Water
1 Onions, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt

Combine ingredients in small saucepan and bring to boil. Simmer until
reduced to thick sauce, stirring occasionally.

Watermelon Barbecue Sauce

2009-09-27T07:08:00.001-07:00

1 − 6 Pound Seedless Watermelon chunk
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke

Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.

Jack Daniel's Grilling Sauce

2009-09-27T06:37:00.000-07:00

1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey
Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.

Honey Spiced BBQ Sauce

2009-09-27T06:34:00.000-07:00

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Beer Barbecue Sauce

2009-09-27T05:58:00.000-07:00

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.

Puding Strawberry

2009-09-15T09:09:00.000-07:00

Bahan :
1 (7gr) bungkus agar-agar putih
400 ml susu tawar cair rendah lemak
150 ml santan cair
150 gr gula pasir
100 g stroberi, potong-potong
1 sdt pasta stroberi/pewarna merah

Cara Membuat :

1. Campur bubuk agar dalam susu tawar cair dan santan, aduk rata. Rebus, hingga mendidih. Tambahkan gula dan vanilla pasta, aduk rata. Didihkan kembali. Angkat.

2. Bagi adonan menjadi dua bagian. Tambahkan pasta stroberi pada salah satu bagian dan biarkan putih pada bagian lainnya.

3. Siapkan gelas saji atau cetakkan pudding. Beri beberapa potong stroberi, tuang adonan merah hingga separuh lebih dari tinggi gelas/cetakkan. Dinginkan hingga mengeras.

4. Tuang adonan putih hingga gelas penuh, dinginkan kembali. Sajikkan dingin.

Chocolate Mud Pie

2009-09-15T05:41:00.000-07:00

Bahan:

1000 g chocolate ice cream*)
500 g mocha ice cream
150 g chocolate sponge/biscuit
100 g marshmallow
300 g whipped cream
75 g white chocolate
1 sdm Mint liqueur
75 g hiasan cokelat

*)Basic Chocolate ice cream

Bahan:
1000 ml fresh cream/krim segar
1000 ml susu segar
500 g gula pasir
20 butir kuning telur ayam
100 g mentega
300 g dark chocolate
15 g cocoa powder/cokelat b

Cara membuat:
1. Khusus untuk pembuatan chocolate ice cream, rebus cream dan susu dengan panas 90 derajat Celsius. Kocok kuning telur dan gula sampai rata dan masukkan ke dalam susu panas tersebut.
2. Tambahkan cocoa powder, chocolate cincang dan mentega. Aduk rata.
3. Saring dan dinginkan, selanjutnya proses dalam ice cream machine.
4. Proses pembuatan ice cream moka hampir sama dengan proses tersebut di atas
5. Siapkan coklat sponge/ biscuit untuk alas dasar dalam loyang 20 cm.
6. Isi dengan chocolate ice crem sepertiga bagian.
7. Tambahkan marshmallow didalamnnya.
8. Tutup dengan mocha ice cream.
9. Isi dengan white chocolate rasa mint
10. Tutup terakhir dengan chocolate ice cream simpan dalam freezer hingga beku.
11. Keluarkan dari loyang, lapisi whipped cream, potong-potong.
12. Hiasi dengan cokelat. Sajikan.

Es Campur Ketan Hitam

2009-09-15T03:49:00.000-07:00

Bahan:
300 cc tape ketan hitam
1 liter santan
1 sdt garam
2 lembar daun pandan

Pelengkap:
2 butir kelapa muda, kerok
5 mata nangka, iris dadu 1 cm
300 cc sagu mutiara siap pakai
300 cc sirup vanili, warna putih
Es serut secukupnya

Cara Membuat:
1. Didihkan santan dengan daun pandan dan garam, aduk rata, angkat, dinginkan.
2. Penyajian: siapkan gelas, tata kelapa muda, nangka, sagu mutiara siap pakai, dan tape ketan hitam.
3. Tuangkan santan dan tambahkan dengan sirup vanili.
Untuk: 5 orang

Puding Kacang Karamel

2009-09-15T03:43:00.000-07:00

Karamel dibuatnya hanya dari gula yang digosongkan, tapi efeknya pada kue luar biasa. Karamel juga cukup luwes dipadu padan. Dengan bahan apa pun pas-pas saja.

Bahan I :
60 gram biskuit kelapa
100 gram gula pasir
400 ml air
1/2 sendok teh jeli instan
1/4 sendok teh garam
1 1/2 sendok teh agar-agar bubuk
25 gram gula pasir

bahan II:
100 gram selai kacang creamy
2 kuning telur

600 ml susu cair
1 bungkus agar-agar bubuk
125 gram gula pasir
50 gram milk cooking chocolate, potong-potong

Cara Membuat :
1.Tata biskuit kelapa di dasar loyang diameter 22 cm, tinggi 7 cm saling tumpuk. Sisihkan.
2.Bahan I, gosongkan gula pasir sampai gula cair. Tuang air sedikit-sedikit sambil diaduk sampai larut. Angkat. Ukur 500 ml.
3.Masukkan jeli instan, garam, agar-agar, dan gula pasir. Masak sambil diaduk sampai mendidih.
4.Tuang sedikit adonan. Biarkan setengah beku. Tuang sisanya. Biarkan setengah beku.
5.Bahan II, kocok selai kacang creamy dan kuning telur sampai lembut. Sisihkan.
6.Rebus susu cair, agar-agar, gula pasir, dan potongan milk cooking chocolate sambil diaduk sampai mendidih. Tuang sedikit ke kocokan selai kacang creamy. Aduk rata. Matikan api. Tuang lagi ke rebusan susu. Aduk rata. Nyalakan api. Masak sambil diaduk sampai mendidih.

Bingka Karamel

2009-09-15T03:38:00.000-07:00

Bahan :
5 butir telur
80 gram gula pasir
250 ml santan dari 1 butir kelapa
100 gram tepung terigu protein sedang
1/4 sendok teh garam
50 gram margarin, lelehkan
50 gram kenari, iris panjang untuk taburan

Bahan karamel:
100 gram gula pasir
200 ml air

Cara Membuat :
1.Karamel, gosongkan gula pasir sampai cair. Tuang air sedikit-sedikit sambil diaduk sampai gula larut. Angkat, sisihkan.
2.Kocok lepas telur dan gula pasir. Tambahkan karamel sedikit-sedikit sambil diaduk sampai rata.
3.Masukkan larutan santan, tepung terigu, dan garam. Aduk rata. Saring. Tambahkan margarin leleh. Aduk rata.
4.Tuang di loyang diameter 24 cm tinggi 4 cm yang dioles margarin, dialas kertas roti, dan ditabur tepung terigu.
5.Oven 20 menit dengan suhu 170 derajat Celsius. Tabur kenari. Turunkan suhunya 160 derajat Celsius. Oven lagi 25 menit sampai matang.
6.Dinginkan kue. Keluarkan dari loyang. Potong-potong.

Bolu Kukus Isi Ayam Saus Tiram

2009-09-15T03:31:00.000-07:00

Bahan-bahan

Bolu:
* 5 butir telur
* 75 gram gula pasir
* 1/2 sendok teh garam
* 175 gram tepung terigu
* 100 cc susu cair
* 1/2 sendok teh baking powder

Isi:
5 siung bawang merah, haluskan
2 siung bawang putih, memarkan
1 potong dada ayam, potong bentuk dadu
1 buah paprika merah, potong ukuran 1/2 cm x 1/2 cm
1 sendok makan saus tiram
1 sendok makan kecap inggris
1/2 sendok makan kecap manis
1/2 sendok teh garam
1/4 sendok teh merica bubuk
2 sendok makan minyak

Cara membuat
Isi: panaskan minyak, lalu masukkan bawang merah dan bawang putih, tumis hingga harum.

Tambahkan daging ayam, aduk rata, masak hingga berubah warna, lalu masukkan paprika merah, saus tiram, kecap inggris, kecap manis, garam, dan merica bubuk, aduk rata, masak hingga matang dan mengering, angkat, sisihkan.

Bolu: campur tepung terigu, baking powder, dan garam, aduk hingga rata, lalu ayak, sisihkan.

Kocok telur dan gula hingga mengembang, lalu masukkan campuran tepung terigu tadi sedikit-sedikit, aduk rata.

Tambahkan susu cair, aduk rata, lalu tuang adonan ke dalam loyang oval kecil yang telah diolesi dengan sedikit minyak, kukus hingga matang, angkat.

Belah tiap bolu melintang jangan sampai putus, lalu letakkan sebagian adonan isi dan daun selada di bagian tengahnya, sajikan.

Sup Zupa Zupa

2009-09-15T03:22:00.000-07:00

Bahan :
Puff Pastry siap beli, tipiskan, potong kotak, sesuai ukuran mangkuk.

Bahan Sup Krim Jamur :
75 gr margarin
75 gr bw bombay, cincang
200 gr jamur kancing, cincang kotak kecil.
30 gr tepung terigu
600 ml kaldu
2 sdt saus mustard
1 sdt garam
1/2 sdt merica bubuk
100 ml krim kental (whipped krim)

Bahan Jamur Tumis :
1 sdm margarin
50 gr jamur kancing potong tipis.

Cara Membuatnya :
1.. Panaskan margarin, tumis bawang bombay sampai layu, masukkan jamur, aduk
sampai jamur layu tambahkan terigu, aduk rata, pindahkan kedalam panci.
2.. Tuang kaldu sedikit demi sedikit sambil diaduk sampai adonan rata,
didihkan. Masukkan saus mustard, garam dan merica, aduk, angkat. Dinginkan.
Blender.
3.. Jamur tumis: panaskan margarin, tumis jamur iris hingga layu, sisihkan.
4.. Penyelesain: tuang sup kedalam mangkuk tahan panas, beri jamur tumis,
tutup bagian atas mangkok dengan selembar puff pastry, oven hingga pastry
matang. Sajikan.

Roti Jala Kari

2009-09-15T03:13:00.000-07:00

Roti Jala

Bahan :
100 ml santan kental instant
500 ml air
250 gr tepung terigu
2 butir telur
1/2 sdt garam
2 sdm minyak sayur

Cara membuat :
- masukkan semua bahan ke dalam blender, haluskan.
- dadar adonan dengan bentuk jala menggunakan gelas roti jala. kalo ga punya, masukkan dalam kantong plastik, gunting ujungnya kecil saja kurleb 1 mm
- jika telah matang, gulung atau lipat

Kari

Bahan :
500 gr daging sapi (untuk rawon)/kambing, potong kecil2
6 butir bawang merah
4 siung bawang putih
3 buah cabe merah, kalo mau pedes boleh deh ditambah
1 sdm garam
2 sdt gula
1 ruas jahe
1 ruas kunyit
2 sdm bumbu kari bubuk
2 ruas lengkuas
2 batang sereh, ambil bagian putihnya, geprek
3 lembar daun jeruk
1 lembar daun salam
3 butir cengkeh
2 butir kapulaga hijau
1 bunga lawang
1 cm kayu manis
2 liter santan
1 buah kentang, potong kecil
2 sdm tepung beras, larutkan dengan sedikit air

Cara membuat :
- haluskan bawang putih, bawang merah, cabe merah, garam, gula, dan jahe.
- tumis hingga harum, masukkan daging, tumis hingga berubah warna.
- masukkan sisa bumbu rempah.
- masukkan santan, masak dengan api sedang hingga daging matang dan empuk. tambahkan air jika kuah terlalu sedikit.
- masukkan kentang, masak hingga kentang matang.
- masukkan larutan tepung beras, masak hingga kuah mengental.

Acar Pedas

Bahan :
1 buah ketimun, potong dadu kecil
1 buah wortel, potong dadu kecil
5 buah cabe rawit, haluskan
1 buah jeruk nipis, peras airnya
1 sdm gula pasir
1 sdt garam

Cara membuat :
- campur semua bahan, aduk rata. letakkan dalam wadah plastik, tutup.
- simpan dalam lemari es selama 3 jam.

Salmon Bungkus Pastry

2009-09-14T06:01:00.000-07:00

Bahan:
400 g ikan salmon
750 g adonan puff pastry,siap pakai
1 kuning telur untuk olesan

Isi:
150 g udang kupas
1 sdt tarragon segar, cincang
1 sdt kulit jeruk lemon, parut
2 sdm krim kental
1 kuning telur
2 sdm tepung semolina
1/2 sdt garam
1/2 sdt merica bubuk

Pelengkap:
Saus hollandise*
Setup wortel
Daun slada

Cara Memasak:

1. Panaskan oven pada suhu 180*c. Potong fillet ikan salmon menjadi 4 bagian (@100g tebal 2 1/2 cm).
2. Isi:Cincang atau lumatkan udang hingga halus, Campur dengan tarragon, kulit jeruk, krim kental, kuning telur, tepung semolina, garam, dan merica, aduk rata, sishkan. Bagi adonan menjadi 8 bagian.
3. Gilas adonan pastry sampai tipis, lalu dengan menggunakan ring cutter buat bentuk lingkaran, cetak 4 lembar pastry berdiameter 13 cm dan 4 lembar berdiameter 14 cm.
4. Taruh 1 bagian adonan isi di bagian tengah lembaran pastry berdiameter 13 cm. Taruh 1 potong ikan di atasnya lalu taruh lagi 1 bagian adonan isi di atas ikan. Basahi pinggiran pastry.
5. Tutupkan selembar pastry berdiameter 14 cm diatasnya. Rapikan, kerutkan pinggirannya supaya rapat. Beri guratan silang di atas pastry. oles permukaanya dengan kuning telur.
6. Taruh di atas loyang datar, lalu masukan kedalam oven, panggang selama 25-30 menit atau hingga berwarna kuning keemasan, angkat. Hidangkan selagi hangat dengan pelengkapnya.

* Saus Hollandise adalah saus klasik Prancis yg di buat dari mentega cair di campur kuning telur ditambah air jeruk lemon dan merica.

Sup Kerang Hijau

2009-09-12T09:57:00.001-07:00

Bahan :
1 kg Kerang hijau dibersihkan (rumah kerang) hingga bersih
250 gr Cumi-cumi yang sudah disiangi (putih)
4 siung Bawang Putih dicincang
4 sdm Kecap ikan
2 sdm Cabe giling
2 batang Daun bawang
10 buah Cabe Rawit potong 2 bagian
3 buah Sereh digeprak
2 sdm Daun ketumbar
1000 ml Air kaldu ikan

100 ml Minyak
1 sachet Bumbu kaldu
4 sdm Air jeruk

Cara membuat :
1. Panaskan minyak, hingga panas benar. Kemudian tumis bawang putih hingga kekuningan, masukkan kecap asin, cabe giling dan sereh hingga matang.
2. Masukkan kerang dan cumi-cumi, masak hingga cukup matang.
3. Tambahkan kaldu ikan, tomat, cabe rawit, daun bawang, bumbu kaldu.
4. Masak hingga kerang merekah dan matang. Taburkan daun ketumbar
5. Sajikan.

Kepiting Asam Pedas

2009-09-12T09:49:00.000-07:00

Bahan :
3 ekor kepiting yang besar-besar
4 cm lengkoas dimemarkan
4 batang daun bawang dirajang
2 buah jeruk nipis diambil airnya
1 batang sereh
2 lembar daun jeruk
500 ml air
1 sdm kecap ikan
1 sdt garam
50 ml minyak goreng

Bumbu yang dihaluskan :
12 buah cabe merah
5 buah bawang merah
50 g kenari putih

Cara membuat :
1. Rebus kepiting, kemudian buka tempurungnya bersihkan insang dan potong menjadi 4 bagian
2. Rebus air masukkan bumbu yang dihaluskan kepiting dan garam
3. Tumis lengkoas, sereh dan daun jeruk dengan minyak goreng hingga harum kemudian masukkan kecap ikan dan daun bawang. Tumis sebentar, angkat.
4. Masukkan dalam rebusan kepiting, kecilkan api hingga bumbu menyerap
5. Sebelum diangkat masukkan air jeruk

Souffle Coklat

2009-09-12T09:45:00.000-07:00

Bahan :
250 ml susu cair
125 gram coklat masak/coklat blok
1sdm tepung maizena
2 sdm tepung terigu
4 butir putih telur
4 butir kuning telur
60 gram mentega
80 gram gula pasir
gula bubuk untuk menghias

Cara membuat :
1. Lelehkan coklat blok, susu cair dan gula pasir di atas api kecil hingga coklat leleh dan mendidih, lalu angkat.
2. Lelahkan mentega, tambahkan tepung maizena dan tepung terigu, aduk sampai rata.
3. Kocok putih telur hingga kaku dengan menggunakan mixer, setelah kaku masukkan kuning telur satu per satu sampai tercampur rata.
4. Tuang coklat yang telah dilelehkan tadi ke dalam adonan telur, aduk sampai rata.
5. Masukkan adonan tadi ke dalam loyang/mangkuk -mangkuk tahan panas, kemudian masukkan ke dalam oven dan panggang dalam suhu 180 derajat C selama 45 menit. Angkat.
6. Taburi gula bubuk diatasnya. Sajikan untuk 10 mangkuk @200 ml

Puding Orange

2009-09-12T09:40:00.000-07:00

Ingredients:

Lapisan putih :
1 bungkus agar-agar bubuk
350 ml whip cream
400 ml susu
100 gr gula pasir
essens vanilli

Lapis Kuning :
1 bungkus agar-agar bubuk
1 kaleng jeruk mandarin, blender sebentar bersama airnya, tambahkan air matang hingga 400ml
150 ml air
150 gr gula pasir

Direction:

Puding putih :
1. Campur dan larutkan susu, agar-agar, vanili, rebus dengan api kecil sambil diaduk.
2. Masukkan gula, aduk hingga larut dan mendidih angkat dari api, diamkan sebentar
3. Beri whip cream, aduk rata.
4. Tuang keadalam cetakan
5. Sisihkan

Puding Kuning :
1. Campurkan jeruk, agar-agar dan air, didihkan sambil diaduk, masukkan gula aduk sampai larut, angkat dari api
2. Tuang ke atas lapisan puding putih yang sudah mulai mengeras
3. Dinginkan
4. Siap dihidangkan

Talam Ebi

2009-09-12T09:33:00.000-07:00

Bahan:
Untuk lapisan atas :
125 cc santan kental
sedikit garam
1/2 sdm tepung kanji
1 sdm tepung beras

Untuk Lapisan bawah :
500 gr tepung beras
125 gr tepung kanji
+/- 750 cc santan cair hangat
1 sdm gula pasir
sedikit garam

Untuk Taburan :
500 gr udang kering yang sudah ditumbuk halus
2 siung bawang putih
2 lembar daun jeruk purut
1 bh cabai merah
gula pasir dan garam secukupnya
2 sdm minyak goreng, untuk menumis

Cara Membuat :
1. Buat lapisan atas: campur kedua macam tepung dan garam, lalu tuangkan santannya sambil diaduk-aduk hingga rata, sisihkan.
2. Buat taburan : tumbuk halus semua bumbu, lalu tumis hingga harum. Masukkan udang kering, aduk terus hingga kering. Angkat.
3. Buat lapisan bawah: campur kedua macam tepung jadi satu, tuangi sedikit santan cair hangat, aduk sampai adonan cukup lemas untuk dipulung, lalu uleni. Cairkan dengan sisa santan, bubuhi gula pasir dan garam, aduk rata.
4. Panaskan cetakan-cetakan kecil untuk kue talam dalam kukusan. Tuang adonan lapisan bawah ke dalam cetakan-cetakan tersebut hingga 1/2 bagian. Kukus hingga matang.
5. Tuangi atasnya dengan adonan lapisan atas. Kukus lagi hingga matang. Angkat. Taburi dengan bahan taburan. Jika sudah dingin keluarkan darai cetakan.

Vanilla Ice Cream

2009-09-12T09:29:00.000-07:00

Bahan :
100 gram gula pasir
4 butir kuning telur
250 gram susu segar
250 gram krim segar
30 gram pasta es krim vanila

Cara Membuat :
1. Kocok gula dan kuning telur dengan balloon wisk hingga mengental dan berwarna agak putih. Sisihkan
2. Panaskan susu bersama krim segar hingga hampir mendidih (kurang lebih 80 derajat), angkat. Masukkan ke dalam adonan telur sambil terus di aduk.
3. Masak kembali adonan dengan cara di tim (dimasak di atas air) sambil terus diaduk dengan spatula kayu. Masak hingga adonan mengental (menempel tipis di spatula, tetapi jangan sampai telur menggumpal). Angkat
4. Tuangkan ke dalam wadah bersih, diamkan hingga dingin.
5. Setelah dingin, masukkan pasta es krim vanilla dan aduk hingga rata.
6. Masukkan adonan ke dalam kulkas selama minimum 4 jam.
7. Keluarkan adonan dari kulkas, masukkan ke dalam mesin es krim. Proses sampai mengental dan putaran menjadi berat.
8. Masukkan ke dalam kemasan, simpan dalam freezer agar mengeras sampai siap untuk dihidangkan.

Es Mutiara Delima

2009-09-12T09:23:00.000-07:00

Bahan:
300 gram bengkuang, potong dadu kecil 1/2 cm pewarna merah secukupnya.
500 cc air matang.
1 sendok teh kapur sirih.
50 gram tepung kanji.
10 mata nangka, iris panjang.

Kuah santan:
1 resep kuah santan es bubur pisang.

Cara membuat:
1. Rendam bangkuang dalam air kapur sirih selama 15 menit, lalu saring, cuci bersih
kembali.
2. Campur 500 cc air dengan pewarna merah, rendam bengkuang kurang lebih 20 menit sampai
berwarna merah, sisihkan. Tiriskan sampai kering.
3. Siapkan tepung kanji, lumuri bangkuang.
4. Didihkan air, masukkan bengkuang dan masak sampai mengapung, angkat. Masukkan dalam air matang dingin.
5. Kuah santan: campur semua bahan, lalu masak sampai mendidih, angkat.
6. Siapkan gelas, tata mutiara delima, nangka, dan sirup gula, tambahkan dengan kuah santan.
7. Sajikan dingin dengan es serut.

Sekoteng

2009-09-12T09:20:00.001-07:00

Bahan:

100 gram Kacang tanah, goreng minyak sedikit, lalu buang kulit arinya.

100 gram Kacang Hijau, rebus.

3 lbrRoti tawar, potong dadu.

100 gram Biji delima, rebus sampai lunak.

Air wedang Jahe:
Air 1 lt direbus dengan jahe 1 bh yang diiris tipis, tambahkan gula pasir dan gula jawa 1/2 bh., lalu saring.

Sajikan:
Dalam mangkok beri kuah wedang.,
berikan 1 sdm biji delima,
1sdm kacang hijau,
dan kacang tanah,
taburi roti.

Es Buah

2009-09-12T09:16:00.000-07:00

Bahan:
15 buah strawberry dibelah 4 bagian
1/2 buah melon dikerok dengan cetakan bulat
1/4 buah semangka dikerok dengan cetakan bulat
1/2 buah nenas dipotong serasi
1 kaleng jeruk mandarin
100 ml sirup jeruk orange
250 gr air soda beraroma
1 buah jeruk nipis
4 sdm gula pasir
Es batu secukupnya

Cara Membuat:
* Campur semua bahan kecuali air soda, diamkan dalam lemari es selama 30 menit.
* Sebelum dihidangkan tambahkan air soda dan es batu, hidangkan.

Martabak Tahu

2009-09-12T08:56:00.001-07:00

Bahan :
2 btr Telur
50 gr Tepung terigu
1/3 sdt Merica bubuk
500 cc Air
1 sdm Minyak sayur / mentega cair
Garam secukupnya
2 potong Tahu putih (cincang kasar)
250 gr Daging giling
1/2 gelas Air Kaldu
3 btg Daun bawang (iris halus)
2 sdm Minyak goreng (untuk menumis)
1 sdt Bumbu kari bubuk
1/2 sdt Merica bubuk
4 siung Bawang putih (haluskan)
4 siung Bawang merah (haluskan)
4 buah Cabe hijau (iris halus)

Cara Membuat Isi :
* Tumis bawang merah dan bawang putih dengan minyak goreng hingga harum.
* Tambahkan daging giling, aduk sampai daging berubah warna.
* Masukkan merica dan bumbu kari, tuangkan air kaldu.
* Masak hingga bumbu meresap.
* Masukkan tahu, cabe hijau dan daun bawang, aduk sampai rata.
* Masak hingga matang, angkat dan tiriskan.

Cara Membuat Martabak :
1. Buat adonan dari campuran telur, tepung terigu, 1/3 sdt merica, air, minyak sayur dan garam.
2. Panaskan wajan dadar anti lengket lalu olesi dengan sedikit minyak goreng.
3. Masukkan 2 - 3 sdm adonan, buat dadar hingga matang, angkat.
4. Siapkan selembar dadar dan beri isi, lalu lipat / gulung sesuai selera.
5. Kerjakan untuk sisa bahan hingga habis.
6. Lumuri dengan telur kocok, goreng diatas api sedang hingga kulit kecoklatan.
7. Angkat dan sajikan dengan saus sambal / tomat sesuai selera.

Nasi Campur Ayam

2009-09-12T08:52:00.000-07:00

Bahan:
2 sdm minyak sayur
2 siung bawang putih, cincang halus
10 g bawang Bombay, cincang halus
100 g ayam goreng/opor ayam/semur ayam, tiriskan bumbunya, suwir halus
200 g nasi putih
1 sdm kecap asin
1/2 sdt merica bubuk
1 sdt garam
100 g brokoli, rebus sebentar, lepaskan kuntumnya
50 g rebung rebus/kalengan, jika suka, iris tipis
Taburan:
2 butir telur ayam, kook, buat dadar, iris halus

Cara membuat:
Tumis bawang putih, dan bawang Bombay hingga layu dan harum.
Masukkan daging ayam suwir, aduk hingga rata.
Tambahkan nasi, kecap asin, meria dan garam. Aduk hingga rata.
Masukkan brokoli dan rebung, aduk rata. Angkat.
Tuang di piring saji. Taburi telur dadar.
Sajikan hangat.

Mie Ayam Kampung

2009-09-12T04:22:00.000-07:00

Bahan2 :
1/2 kg Mie ayam telur (siap jadi)
100 ml Minyak ayam
100 ml Kecap asin
300 gr Daging ayam, rebus lalu potong kotak2
3 sdm Kecap manis
2 sdm Kecap Inggris
2 batang Daun bawang
Caisim, bumbu Penyedap, bawang goreng

Bumbu halus :
3 siung bw. putih
5 siung bw. merah
1 sdt ketumbar
3 cm kunyit
3 cm jahe
4 butir kemiri

Bahan2 kaldu :
2 ltr air
1/2 kg tulang ayam
1/2 sdt garam
1/2 sdt lada bubuk

(Rebus tulang ayam, lalu tambahkan garam & lada bubuk)

Minyak Ayam :
1. Ambil kulit ayam & lemaknya, panaskan dengan api kecil di atas penggorengan, tambahkan 2 siung bw.putih (yg sudah digeprak). Panaskan hingga seluruh minyak keluar dari kulit & lemak ayam. Minyak ayam siap digunakan.

Cara Membuat :
1. Tumis bumbu yang telah dihaluskan hingga harum, masukkan ayam lalu tumis hingga bumbu hingga menyerap, tambahkan penyedap, angkat.
2. Masukkan 2 sdm minyak ayam kedalam mangkok, 1/4 sdt penyedap
3. Rebus Mie & Caisim hingga matang, angkat.
4. Masukkan Mie dan caisim ke dalam Mangkok, taruh tumisan ayam di atas mie.
5. Taburkan bw.goreng & daun bawang.
6. Sajikan

Botok Tempe

2009-09-12T04:12:00.000-07:00

Bahan :
300 gram tempe, goreng
50 gram kelapa parut kasar
50 gram daging giling
50 gram jagung manis pipil
2 buah cabai hijau, potong serong tipis
50 ml santan dari 1/4 butir kelapa
2 butir telur
1 1/4 sendok teh garam
1 sendok teh merica bubuk
1/2 sendok teh gula pasir
4 lembar daun salam, masing-masing potong-potong
20 butir cabai rawit merah
5 tangkai daun kemangi

Cara membuat :
1. Hancurkan tempe kasar.
2. Aduk tempe, kelapa parut, daging, jagung, cabai, santan, telur, garam, merica, dan gula.
3. Taruh daun salam di dasar daun. Taruh adonan.
4. Selipkan cabai dan daun kemangi.
5. Bungkus tum. Sematkan lidi. Kukus

Cumi Goreng Bumbu Lengkuas

2009-09-12T04:10:00.000-07:00

Bahan :
10 ekor (600 gram) cumi utuh
1/2 sendok tek air jeruk
1/4 sendok teh garam
5 lembar daun jeruk
2 lembar daun salam
1 tangkai serai
1 1/2 sendok teh garam
1/2 sendok teh gula pasir
300 ml air
1 sendok teh asam

Bumbu Halus :
8 butir bawang merah
3 siung bawang putih
1 cm jahe
2 buah lenguas, masing2 panjang 8 cm
6 butir kemiri, sangrai
4 cm kunyit
1 sendok teh ketumbar, sangrai

Cara Membuat :
1. Lumuri cumi dengan air jeruk dan garam. Sisihkan.
2. Masukkan kepala ke dala perut cumi. Semat dengan lidi.
3. Rebus semua bahan dan bumbu halus kecuali asam sampai meresap.
4. Menjelang diangkat, tambahkan asam. Aduk rata.
5. Goreng cumi sampai kecoklatan.
6. Goreng bumbu cumi sampai kecoklatan.
7. Sajikan cumi dengan bumbunya.

Cumi Masak Saus Tiram

2009-09-12T04:07:00.000-07:00

Bahan :
350 gram cumi tanpa kepala
1 sendok teh air jeruk
1 sendok teh kecap ikan
2 siung bawang putih, cincang halus
1/2 buah bawang bombay, potong 2x2 cm
1 cm jahe, memarkan
2 buah cabai hijau, potong serong
1/2 buah tomat, potong-potong
2 sendok makan saus tiram
1/2 sendok teh kecap ikan
1 sendok teh kecap manis
1/4 sendok teh garam
1/4 sendok teh merica bubuk
200 ml air
1 sendok teh tepung maizena, larutkan dengan 1 sendok teh air
1 tangkai daun bawang, potong serong 1 1/2 cm

Cara Membuat :
1. Belah dua cumi, potong 5x5 cm, kerat-kerat bagian dalam cumi.
2. Lumuri dengan air jeruk dan kecap ikan. Sisihkan
3. Tumis bawang putih, bawang bombay, dan jahe sampai harum.
4. Tambahkan cabai hijau. Aduk sampai layu.
5. Masukkan cumi. Aduk sampai berubah warna.
6. Tambahkan tomat. Aduk sampai layu.
7. Masukkan saus tiram, kecap ikan, kecap manis, garam, dan merica. Aduk rata.
8. Tuang air. Masak sampai mendidih. Kentalkan dengan larutan maizena. Didihkan lagi.
9. Tambahkan daun bawang. Aduk rata. Angkat

Loaf Tahu Telur

2009-09-12T04:04:00.000-07:00

Bahan :
350 gram tahu, haluskan
100 gram udang giling
2 tangkai daun bawang, iris halus
3 butir telur
200 ml kaldu ayam
1/2 sendok teh garam
1/2 sendok teh merica bubuk
1/4 sendok teh gula pasir
1/2 sendok teh kaldu ayam bubuk
2 sendok teh saus tiram
3 butir telur rebus, potong 3/4 memanjang

Cara Membuat :
1. Campur semua bahan kecuali telur rebus.
2. Oles pinggan dengan minyak dan lapisi plastik sampai di luar bibir pinggan.
3. Tuang 1.2 adonan. Taruh telur. Tutup lagi dengan adonan.
4. Kukus 40 menit sampai matang.
5. Keluarkan tahu dengan cara mengangkat plastik.

Kalio Telur

2009-09-12T04:01:00.000-07:00

Bahan :
6 butir telur, rebus
4 lembar daun jeruk
1 lembar daun kunyit, potong-potong
2 lembar daun salam
1 tangkai serai, memarkan
1 cm jahe, memarkan
600 ml santan dari 1 butir kelapa
1 1/4 sendok teh gula pasir
1 1/4 sendok teh garam
1 buah asam kandis
3 sendok makan minyak untuk menumis

Bumbu Halus :
6 butir bawang merah
4 butir kemiri
2 siung bawang putih
1/2 sendok teh ketumbar
2 cm kunyit
1/4 sendok teh jintan

Cara Membuat :
1. Tumis bumbu halus sampai harum.
2. Tambahkan daun jeruk, daun kunyit, daun salam, serai, dan jahe. Aduk sampai layu.
3. Masukkan telur. Aduk rata.
4. Tuang santan, gula, dan garam. Masak sampai kental.
5. Menjelang diangkat, tambahkan asam kandis. Aduk rata lalu angkat.

Nasi Goreng Kacang Polong

2009-09-12T03:58:00.000-07:00

Bahan :
3 sdm minyak goreng
2 butir telur, kocok lepas
3 siung bawang putih, cincang
2 piring nasi putih
2 sdt kecap asin
1 sdt garam
1 sdt merica bubuk
1 sdt kecap manis
2 lembar daun sawi hijau, iris halus
2 sdm kacang polong

Cara membuat :
1. Panaskan minyak goreng, buat orak-arik telur, masukkan bawang putih, tumis hingga layu.

2. Masukkan nasi, kecap asin, garam, merica, kecap manis, dan irisan sawi hijau, aduk rata dan masak hingga bumbu merata, tambahkan kacang polong, angkat.

3. Sajikan hangat.

Urap Sayuran

2009-09-12T03:49:00.000-07:00

Bahan :
1 ikat bayam, siangi
8 lonjor kacang panjang, potong 3 cm
5 lembar kol, iris
1 ikat kangkung, siangi
2 batang wortel, potong bentuk korek api, rebus
50 gram taoge, buang ekornya
1 butir kelapa setengah tua, kupas, parut memanjang
3 lembar daun jeruk, iris halus
2 buah jeruk limau, ambil airnya

Bumbu yang di haluskan :
8 buah bawang merah
5 siung bawang putih
3 buah cabai merah besar
5 buah cabai rawit merah
2 cm kencur
1 sdt terasi bakar
1 sdt garam
1 sdm gula pasir

Cara Membuat :
1. Campur bumbu yang telah di haluskan dengan kelapa dan daun jeruk, aduk rata. Sangrai hingga matang, angkat.
2. Cuci bersih sayuran dan rebus hingga matang, tiriskan.
3. Siapkan wadah, tata sayuran rebus beserta kelapa berbumbu dalam wadah atau sayuran dicampur dengan kelapa muda berbumbu. Lengkapi dengan perasan jeruk limau.