Olive all'Ascolana
Prep: 25 minutes
Chill: 30 minutes
Cook: 1 minute per batch
Makes: 2 dozen
Freelance food writer Jennifer Day wrote about the first cookbook crowdsourced online with recipes gathered from home cooks across the country. "The Food52 Cookbook," by Amanda Hesser and Merrill Stubbs, has 140 recipes, including these addictive olives from Arielle Arizpe of Austin, Texas.
1/2 cup soft goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
24 large green olives, pitted
1 cup vegetable oil
1 cup flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup Parmesan cheese, plus more for sprinkling
Zest and juice from one lemon
1. Mix the cheese, mustard seed, rosemary, pepper flakes and garlic together in a small bowl. Stuff the olives with the mixture, using your fingers or a piping bag. Refrigerate to let the cheese firm up, 30 minutes.
2. Meanwhile, heat the oil in a heavy-bottomed saucepan to 375 degrees. Put the flour on one plate, the egg on another and mix the bread crumbs and 1/3 cup Parmesan on a third.
3. Working in batches, roll the olives in the flour, then in the egg, then in the bread crumbs; carefully lower them into the oil. Fry until golden brown, about 30 seconds per side. Transfer to a plate lined with paper towels. Shower with Parmesan and lemon zest; spritz with lemon.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, March 3, 2012
Macadamia and coconut crusted fish w/Crunchy pineapple relish
By: JeanMarie Brownson
Macadamia, coconut crusted fish
Prep: 20 minutes
Cook: 10 minutes
Makes: 6 servings
"Crispy-crunchy gets our vote every time," wrote JeanMarie Brownson in her column Dinner at Home. Her memorable pan-fried fish dish won our vote, and stomachs, handily.
6 pieces (about 6 ounces each) skinless fish fillets, such as mahi mahi, each about 3/4-inch thick
1 teaspoon salt
Freshly ground pepper
1/2 cup dry roasted macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/4 cup flaked or shredded unsweetened coconut
2 tablespoons chopped fresh cilantro, chive or parsley (or a combination)
1/4 teaspoon ground ginger
2 egg whites
2 tablespoons vegetable oil
Lime wedges
Crunchy pineapple relish, see recipe below
1. Heat oven to 450 degrees. Pat fish dry. Sprinkle with 1/4 teaspoon salt and pepper to taste. Mix chopped nuts, breadcrumbs, coconut, herbs, ginger, 1/2 teaspoon salt and pepper to taste in a shallow dish. Put egg whites and remaining 1/4 teaspoon salt into another shallow dish; beat lightly with a fork until frothy.
2. Dip fish into egg whites; let excess drip off. Coat fish on all sides in breadcrumb mixture. Put onto a wire rack set over a pan. If desired, refrigerate an hour or so.
3. Heat oil in large, well-seasoned cast-iron (or nonstick) ovenproof skillet over medium-high. Add fish in a single uncrowded layer (use two skillets if necessary). Cook until golden, about 2 minutes. Gently flip fish; put into oven. Cook until crisped and fish is nearly firm, 5 to 7 minutes.
4. Transfer to heated serving plates. Serve with lime wedges and topped with pineapple relish.
Crunchy pineapple relish
Mix 1 cup finely diced fresh pineapple chunks, 1/4 of a seedless cucumber, finely diced (peeled if desired); 2 tablespoons finely diced red onion, rinsed; 2 to 3 tablespoons chopped fresh cilantro, chive or parsley (or a combination); 1/2 teaspoon fresh lime juice; drizzle of sesame oil; 1/4 teaspoon salt and freshly ground pepper to taste in a small bowl. Let stand, stirring once or twice, about 20 minutes.
Prep: 20 minutes
Cook: 10 minutes
Makes: 6 servings
"Crispy-crunchy gets our vote every time," wrote JeanMarie Brownson in her column Dinner at Home. Her memorable pan-fried fish dish won our vote, and stomachs, handily.
6 pieces (about 6 ounces each) skinless fish fillets, such as mahi mahi, each about 3/4-inch thick
1 teaspoon salt
Freshly ground pepper
1/2 cup dry roasted macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/4 cup flaked or shredded unsweetened coconut
2 tablespoons chopped fresh cilantro, chive or parsley (or a combination)
1/4 teaspoon ground ginger
2 egg whites
2 tablespoons vegetable oil
Lime wedges
Crunchy pineapple relish, see recipe below
1. Heat oven to 450 degrees. Pat fish dry. Sprinkle with 1/4 teaspoon salt and pepper to taste. Mix chopped nuts, breadcrumbs, coconut, herbs, ginger, 1/2 teaspoon salt and pepper to taste in a shallow dish. Put egg whites and remaining 1/4 teaspoon salt into another shallow dish; beat lightly with a fork until frothy.
2. Dip fish into egg whites; let excess drip off. Coat fish on all sides in breadcrumb mixture. Put onto a wire rack set over a pan. If desired, refrigerate an hour or so.
3. Heat oil in large, well-seasoned cast-iron (or nonstick) ovenproof skillet over medium-high. Add fish in a single uncrowded layer (use two skillets if necessary). Cook until golden, about 2 minutes. Gently flip fish; put into oven. Cook until crisped and fish is nearly firm, 5 to 7 minutes.
4. Transfer to heated serving plates. Serve with lime wedges and topped with pineapple relish.
Crunchy pineapple relish
Mix 1 cup finely diced fresh pineapple chunks, 1/4 of a seedless cucumber, finely diced (peeled if desired); 2 tablespoons finely diced red onion, rinsed; 2 to 3 tablespoons chopped fresh cilantro, chive or parsley (or a combination); 1/2 teaspoon fresh lime juice; drizzle of sesame oil; 1/4 teaspoon salt and freshly ground pepper to taste in a small bowl. Let stand, stirring once or twice, about 20 minutes.
Wednesday, February 22, 2012
Victory Chocolate Cake
Now this is a full flavored cocoa cake!
2 cups sifted all-purpose flour (sift before measuring)
1/2 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup solid vegetable shortening
1/3 cup granulated sugar
1 1/2 cups dark corn syrup
3 eggs, separated
1 1/2 teaspoons vanilla extract
1 cup coffee, cooled
Frosting, optional
1. Preheat the oven to 350 degrees. Grease a 9-by-13-inch pan. Sift together flour, cocoa powder, baking soda and salt; set aside.
2. Using an electric mixer at medium speed, beat shortening and sugar together in a mixing bowl until light and fluffy. Beat in corn syrup and egg yolks, then beat in vanilla. Add dry ingredients alternately with coffee, beating well after each addition.
3. Beat egg whites in another bowl with clean beaters until stiff peaks form. Fold egg whites into batter. Pour into prepared pan.
4. Bake for 45 minutes or until cake tests done. Cool in the pan on a rack. Frost if desired.
Per serving: 270 calories; 11g fat; 3g saturated fat; 40mg cholesterol; 3g protein; 41g carbohydrate; 12g sugar; 1g fiber; 345mg sodium; 15mg calcium.
Adapted from "Farm Journal's Choice Chocolate Recipes" (1978)
Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/victory-chocolate-cake/article_794e43cf-f641-57c8-b935-a8a78ecc0194.html#ixzz1n9x1Ivfl
Sunday, February 12, 2012
Sour Cream Pound Cake
This is an excellent recipe, the only thing I changed/added was 1/4 teaspoon of lemon rind.
By Will BarbeINGREDIENTS:
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream
3 eggs
1 pinch baking soda
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3. Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 2/12/2012
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream
3 eggs
1 pinch baking soda
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3. Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 2/12/2012
Wednesday, February 1, 2012
Louisiana Shrimp and Corn Bisque Recipe
Chef Patrick Mould shares his recipe for Louisiana Shrimp and Corn Bisque.
By LouisianaTravel.com Staff
Chef Patrick Mould is an expert of Louisiana's Cajun and Creole Cooking, and he shares his know-how through cookbooks, culinary tours and classes, and his show, "Cooking Up A Good Life." Here, he shares his recipe for a traditional Louisiana dish perfect for summer: shrimp and corn bisque.
Ingredients:
2 tablespoons unsalted butter
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
¼ cup chopped red bell pepper
1 tablespoon minced garlic
2 cups shrimp stock or chicken broth**
½ cup dry white wine
¾ teaspoon dried thyme
½ cup blond roux (¼ cup vegetable oil and ¼ cup flour)
3½ cups heavy whipping cream
1 cup cooked corn
1 teaspoon salt
1 teaspoon hot sauce
1 pound large shell-on shrimp, peeled and deveined
1 tablespoon chopped parsley
1 tablespoon chopped green onion
Directions:
Heat the butter over a low to medium heat in a 4-quart saucepot.
Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute.
Add shrimp or chicken stock**, white wine and thyme. Bring to boil.
In a small bowl make blond roux by combining ¼ cup of vegetable oil and ¼ cup flour and stirring until a smooth paste is formed.
Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.
Add salt, hot sauce and corn. Simmer 5 minutes.
Stir in shrimp, parsley and green onions.
Simmer for 5 minutes until shrimp are cooked.
Divide into 4-6 large bowls.
** Purchase shell-on shrimp for this recipe save the shells and boil them in just enough water to cover the shells for 15 minutes for a quick shrimp stock. If you can only find peeled shrimp you can also utilize a high quality store bought chicken broth that is low in sodium
You can watch chef Mould make Louisiana shrimp and corn bisque on our YouTube channel.
By LouisianaTravel.com Staff
Chef Patrick Mould is an expert of Louisiana's Cajun and Creole Cooking, and he shares his know-how through cookbooks, culinary tours and classes, and his show, "Cooking Up A Good Life." Here, he shares his recipe for a traditional Louisiana dish perfect for summer: shrimp and corn bisque.
Ingredients:
2 tablespoons unsalted butter
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
¼ cup chopped red bell pepper
1 tablespoon minced garlic
2 cups shrimp stock or chicken broth**
½ cup dry white wine
¾ teaspoon dried thyme
½ cup blond roux (¼ cup vegetable oil and ¼ cup flour)
3½ cups heavy whipping cream
1 cup cooked corn
1 teaspoon salt
1 teaspoon hot sauce
1 pound large shell-on shrimp, peeled and deveined
1 tablespoon chopped parsley
1 tablespoon chopped green onion
Directions:
Heat the butter over a low to medium heat in a 4-quart saucepot.
Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute.
Add shrimp or chicken stock**, white wine and thyme. Bring to boil.
In a small bowl make blond roux by combining ¼ cup of vegetable oil and ¼ cup flour and stirring until a smooth paste is formed.
Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.
Add salt, hot sauce and corn. Simmer 5 minutes.
Stir in shrimp, parsley and green onions.
Simmer for 5 minutes until shrimp are cooked.
Divide into 4-6 large bowls.
** Purchase shell-on shrimp for this recipe save the shells and boil them in just enough water to cover the shells for 15 minutes for a quick shrimp stock. If you can only find peeled shrimp you can also utilize a high quality store bought chicken broth that is low in sodium
You can watch chef Mould make Louisiana shrimp and corn bisque on our YouTube channel.
Broccoli and Crab Bisque Recipe
Prep: 5 min. Cook: 30 min.
Yield: 5 Servings53035
Ingredients
1 cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 bay leaf
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 cup half-and-half cream
3/4 cup shredded Swiss cheese
1 package (6 ounces) frozen crabmeat, thawed, drained and flaked
Directions
In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream.
Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving. Yield: 5 servings.
Nutritional Facts1 serving (1 cup) equals 303 calories, 20 g fat (12 g saturated fat), 98 mg cholesterol, 674 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.
Originally published as Broccoli and Crab Bisque in Bountiful Harvest Cookbook , p51
Yield: 5 Servings53035
Ingredients
1 cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 bay leaf
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 cup half-and-half cream
3/4 cup shredded Swiss cheese
1 package (6 ounces) frozen crabmeat, thawed, drained and flaked
Directions
In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream.
Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving. Yield: 5 servings.
Nutritional Facts1 serving (1 cup) equals 303 calories, 20 g fat (12 g saturated fat), 98 mg cholesterol, 674 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.
Originally published as Broccoli and Crab Bisque in Bountiful Harvest Cookbook , p51
Butternut Bisque Recipe (Cream Soup)
Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.[1] It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques (though this is, by definition, incorrect, as this would make them cream soups).
Ingredients
3-1/2 pounds butternut squash, peeled, seeded and cubed
1 cup sliced carrots
1 medium tart apple, peeled and chopped
1/2 cup chopped shallots
2 tablespoons olive oil
3 large tomatoes, seeded and chopped
4 cups chicken broth
1-1/4 cups half-and-half cream
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3/4 cup frozen corn, thawed
2 tablespoons minced chives
Sour cream and additional chives, optional
Directions
In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired. Yield: 10 servings.
Nutritional Facts1 serving (1 cup) equals 170 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 757 mg sodium, 26 g carbohydrate, 6 g fiber, 4 g protein.
Originally published as Butternut Bisque in Test Kitchen Favorites 2004 , p76
Prep: 70 min. Cook: 25 min.
Yield: 10 ServingsIngredients
3-1/2 pounds butternut squash, peeled, seeded and cubed
1 cup sliced carrots
1 medium tart apple, peeled and chopped
1/2 cup chopped shallots
2 tablespoons olive oil
3 large tomatoes, seeded and chopped
4 cups chicken broth
1-1/4 cups half-and-half cream
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3/4 cup frozen corn, thawed
2 tablespoons minced chives
Sour cream and additional chives, optional
Directions
In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired. Yield: 10 servings.
Nutritional Facts1 serving (1 cup) equals 170 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 757 mg sodium, 26 g carbohydrate, 6 g fiber, 4 g protein.
Originally published as Butternut Bisque in Test Kitchen Favorites 2004 , p76
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