Friday, December 12, 2008
Thursday, December 11, 2008
1/3 c. raspberry vinegar
3/4 c. safflower oil
1 clove garlic
1/2 inch ginger root sliced
1/2 tsp. salt1 tbsp. sugar
*Mince garlic and ginger. Add remaining ingredients and shake to blend.
Mixed greens (bib, romaine, spinach)
1 lb. boneless, skinless chicken breast (strips)
1/2 red onion (sliced thin)
1 pt. strawberries
1/4 c. walnuts (or sunflower seeds)
Brown chicken strips in a little oil and butter. With chicken still in pan de-glaze with a few tablespoon of dressing. Set aside.
On individual salad plates arrange greens. Divide chicken and strawberries among plates. Add a few rings of red onion. Drizzle 3 tablespoons of dressing over and sprinkle with nuts. Great luncheon dish!
Wednesday, December 10, 2008
Grant Achatz, Chicago's renown avant garde chef just released a cooking book based on his fancy eatery "Alinea" this past Fall. The book contains beautiful photographies of what he serves at his restaurant and recipes with clean graphic layout. I love how he also veryopen minded about showing his space lab-like kitchen in the book. You can enter it's complimentary nifty website with the purchase of this book. Order the book here. This is a good Christmas gift for your foodie friends.
Tuesday, December 9, 2008
2 cups milk
3 1/2 ounces best-quality chocolate, bittersweet or semisweet
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar, plus more to taste
1 teaspoon vanilla extract
2 tablespoons dark rum, or to taste
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar.
Heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk; still whisking, add a spoonful of the rum first and taste to see if you want more (no point pouring in all at once as it's too late to do anything about it if it's too strong for you) and add more sugar if you want it sweeter.
Take out the cinnamon stick and pour into 2 cappuccino or latte cups.
Sunday, December 7, 2008
Weird eh? I'm tempted to try the recipe, sounds pretty easy. Just have to be careful with oil splatering.
Number of Servings: 6
Prep Time: 45 mins
Skill Level: Easy
2 cups flour, 1 teaspoon baking powder, 2 eggs, lightly beaten, 1 1/2 cups Coca ColaOil for deep frying
1 cup Coca Cola syrup, whipped cream, maraschino cherries.
1. In a medium bowl, mix together the flour and baking powder.
2. Mix in eggs and Coca Cola and stir until a smooth batter forms.
3. Preheat oil in a skillet or deep fryer.
4. Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil.
5. Fry up for about a minute on each side and drain on paper towels.
6. Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.
Recipe Via Chiff.
Friday, December 5, 2008
Photo by © Melanie Acevedo
2 tablespoons cooking oil
8 chicken thighs
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 large onion, cut into thin slices
2 cloves garlic, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups long-grain rice
1 2/3 cups unsweetened coconut milk (one 13-ounce can)
1 3/4 cups water
1 pound zucchini, cut into 1/4-inch dice
1 tablespoon lemon juice
1/3 cup chopped cilantro (optional)
In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.
Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.
Wednesday, December 3, 2008
Makes 10 large or 50 small macaronsPrep time 30 minutesCook time 9 minutes
Servings: small macarons
serving size unit 50
275 grams powdered sugar
140 grams powdered almonds
4 egg whites
25 grams cocoa powder
325 grams bitter chocolate
300 grams heavy creme
75 grams butter (unsalted)
1. Mix almonds sugar and cocoa powder in food processor until you have a smooth fine powder-
2. Place the eggwhites in the powder. Beat rapidly and delicately (you can tell this is french, right?)with a wooden spoon to obtain a homogenous mixture-With a wooden spatula, stir downward toward the middle of the mixture and back up the sides of the again, constantly turning the bowl, until the mixture is even, light and fluid.
3. Using a parchment bag with about a 1cm tip (as you would for icing), squeeze the small macarons on wax paper.-cook for 11-12 minutes in the oven at 180 degrees on a baking sheet, leaving the door slightly ajar. (I'm not sure what they are called but you should use a sheet that is insulated with an inner air layer)
4. Remove from the oven and with the aide of a glass, slip some water between the wax paper and the baking sheet while gently lifting off the macarons. The water vapor will allow them to release from the paper when they cool.
5. Pour the creme over the finely chopped bitter chocolate. Add butter at a temp of at least 60 degrees C (104F). Let sit and cool to ambient temperature. The original doesn't say to mix, but I'm assuming you need to blend to make the ganache.
6. Garnish the macaron shells with a layer of ganache about 3/4 millimeters thick and sandwich the two halves together.
Advice: Let the macarons chill in the refrigerator for 24 hours before eating (if you have the will, it is REALLY worth it!)This recipe is really delicate, but incredibly delicious!
Recipe credit Ph. Andrieu (Laduree) translated by Gerri Davis.
Photo crecit by http://pechesmignons.canalblog.com/
Tuesday, December 2, 2008
Prep Time:30 min
Total Time:1 hr 30 min
Makes:3-1/2 doz. or 42 servings, one truffle each
What You Need
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator
Monday, December 1, 2008
Makes:10-12 Cream Puffs
3/4 cup water
1/2 teaspoon kosher salt
3 ounces unsalted butter
3/4 cup unbleached all-purpose flour
3 extra-large eggs, at room temperature (plus one egg for glazing, whisked)
whipped cream or ice cream for filling
cocoa powder for finishing
Preheat the oven to 400°F. Line the bottom of two 12-by-18 inch sheet pans with parchment paper.
Put the water, salt and butter in a medium saucepan and bring to a boil over medium heat. Add the flour gradually, stirring continuously until a ball forms and comes away from the sides of the saucepan. Remove from heat.
Put the flour mixture in the bowl of a stand mixer fitted with the paddle attachment. NOTE: do not use the whisk attachment; you do not want to incorporate air. Beat on medium speed for 1 minute to allow the steam to evaporate from the mixture.
Reduce the speed to low. Add the eggs one at a time until fully incorporated. The mixture should appear smooth and shiny.
Using a lightly oiled tablespoon to scoop, place the cream puff batter on the prepared sheet pans, spacing them about 1 1/2 inches apart. Brush the tops with the additional whisked egg to glaze.
Bake on the middle shelves of the oven for 10 minutes. Rotate the pans 180 degrees and reduce heat to 325°F. Bake for an additional 15 to 20 minutes until the cream puffs are a deep, golden brown. Let cool completely on the pans on wire racks.
When cooled completely, horizontally slice the cream puffs and fill with fresh whipped cream or vanilla ice cream. Dust with cocoa powder to finish.