Serves 4
30 minutes or fewer
For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets—they’re also rich in folic acid.
1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
1 tsp. olive oil
2 large shallots
2 cloves garlic, peeled
5 oz. fresh goat cheese
2 large eggs
5 large egg whites
1. Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F.
2. Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.
3. Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips, if using.January/February 2011 p.88
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, April 14, 2012
Saturday, April 7, 2012
Roasted Red Pepper and Feta Muffins
Recipe by Christy Augustin |
It’s nearly impossible to eat just one of these savory breakfast treats; the salty Feta and bright flavor of the peppers make them irresistible. This muffin is mysteriously much better the second day, so plan ahead.
Yield | 12 to 14 muffins |
2 cups unbleached all-purpose flour
¼ cup whole-wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp granulated sugar
½ tsp salt
¼ tsp freshly ground black pepper
¾ cup crumbled Feta
½ cup diced roasted red peppers
2 Tbsp fresh thyme, finely chopped
¾ cup grated Parmesan, divided
½ cup milk, whole or 2 percent
½ cup sour cream, not fat-free
1/3 cup olive oil
1 large egg
| Preparation | Preheat oven to 375ºF. Combine flour through black pepper in a large bowl and whisk to combine. Stir in Feta, red peppers, thyme and half the Parmesan with a spatula or wooden spoon. In a small bowl, combine the milk, sour cream, oil and egg. Pour wet mixture into dry mixture and stir until just combined. Be careful not to overmix; the dough should be lumpy. Scoop dough into a muffin tin lined with baking cups and sprinkle tops with remaining Parmesan. Bake until golden-brown, about 20 minutes.
| Variations | This savory muffin recipe is quite versatile. Substitute freshly grated zucchini or carrots for the roasted peppers, make it with caramelized onions and bacon, or simply try blue or goat cheese instead of Feta. It’s a delicious and easy recipe, and there isn’t much you can do to mess it up.
It’s nearly impossible to eat just one of these savory breakfast treats; the salty Feta and bright flavor of the peppers make them irresistible. This muffin is mysteriously much better the second day, so plan ahead.
Yield | 12 to 14 muffins |
2 cups unbleached all-purpose flour
¼ cup whole-wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp granulated sugar
½ tsp salt
¼ tsp freshly ground black pepper
¾ cup crumbled Feta
½ cup diced roasted red peppers
2 Tbsp fresh thyme, finely chopped
¾ cup grated Parmesan, divided
½ cup milk, whole or 2 percent
½ cup sour cream, not fat-free
1/3 cup olive oil
1 large egg
| Preparation | Preheat oven to 375ºF. Combine flour through black pepper in a large bowl and whisk to combine. Stir in Feta, red peppers, thyme and half the Parmesan with a spatula or wooden spoon. In a small bowl, combine the milk, sour cream, oil and egg. Pour wet mixture into dry mixture and stir until just combined. Be careful not to overmix; the dough should be lumpy. Scoop dough into a muffin tin lined with baking cups and sprinkle tops with remaining Parmesan. Bake until golden-brown, about 20 minutes.
| Variations | This savory muffin recipe is quite versatile. Substitute freshly grated zucchini or carrots for the roasted peppers, make it with caramelized onions and bacon, or simply try blue or goat cheese instead of Feta. It’s a delicious and easy recipe, and there isn’t much you can do to mess it up.
Sunday, April 1, 2012
My Big Fat Italian Strawberry-Basil Wedding Pie
Source: Adapted from www.Crisco.com
My Big Fat Italian Strawberry-Basil Wedding Pie
Naylet LaRochelle won the Crisco Innovation award for this recipe when she competed in the 2011 National Pie Championships in Orlando. Optional fondant flowers make this pie look good enough to serve at a wedding.
Pie Crust:
1 1/4 cups flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter-flavored shortening
1 teaspoon white wine vinegar
6 tablespoons ice water
Strawberry Filling:
1 envelope unflavored gelatin
1/4 cup whipping cream, plus 1/2 cup whipping cream
1 (10-ounce) jar strawberry spreadable fruit*
1 (8-ounce) container mascarpone cheese
1 teaspoon pure vanilla extract
Pinch salt
1 teaspoon grated lemon peel
1 1/2 cups fresh strawberries, hulled and crushed
2 tablespoons fine-chopped fresh basil leaves
Vanilla Bean-White Chocolate Mousse Topping:
3/4 cup white chocolate chips
1 cup plus 2 tablespoons whipping cream
1 1/2 teaspoons pure vanilla extract or vanilla bean paste
White chocolate curls, for garnish, if desired
White fondant flowers, for garnish, if desired
To make crust: In a large bowl, combine the flour, sugar, and salt until well blended. Using a pastry cutter, cut the shortening into the flour mixture until it resembles coarse crumbs.
In a small measuring cup, combine the vinegar and ice water. Place flour mixture in bowl of electric mixer fitted with a dough hook. With machine running on medium speed, drizzle tablespoons of vinegar mixture over flour mixture adding just enough to make an evenly moistened dough that sticks together when pressed with the flat side of a spatula. (If dough crumbles, add more ice water by the tablespoon.) Shape dough into a flat disk; wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 425 degrees. On a lightly floured surface, roll out chilled pie dough to fit a 9-inch pie plate. Ease pie dough into pie plate; trim pastry edge; do not prick pastry.
Line the pastry with foil; fill with pie weights or dried beans. Bake 8 to 10 minutes to set the crust. Carefully remove the foil with the pie weights. Prick the bottom of the pie crust. Reduce oven temperature to 375 degrees. Continue baking 14 to 17 minutes or until crust is golden brown. Remove from oven; set on rack to cool completely.
To make filling: In a small microwaveable bowl, combine gelatin and 1/4 cup whipping cream. Set aside 5 minutes for gelatin to soften. Microwave 30 second on high and then stir. Repeat this process until gelatin is completely dissolved. Cool 5 to 8 minutes.
In a large bowl, stir together strawberry spreadable fruit, mascarpone, vanilla extract, salt, lemon peel and gelatin mixture until well combined. Add fresh strawberries and basil; stir to combine.
Beat remaining 1/2 cup whipping cream on high speed of an electric mixer until stiff peaks form. Fold into the strawberry mixture. Pour filling into prepared pie shell. Refrigerate 2 to 3 hours or until filling sets.
To make topping: In a small saucepan, combine white chocolate chips and 2 tablespoons cream. Cook over low heat, stirring often, until completely melted. Remove from heat; stir in vanilla. Let cool about 15 minutes.
In another mixing bowl, beat 1 cup whipping cream on the high speed of an electric mixer until stiff peaks form. Fold whipped cream into cooled white chocolate mixture until well combined.
Spread over top of cooled pie or pipe in a decorative fashion. Return pie to refrigerator 2 to 3 hours or until topping is set. Garnish pie with white chocolate curls and/or white fondant flowers, if desired. Makes 8 servings.
Note: *Found in the jelly aisle of supermarkets.
Source: Adapted from www.Crisco.com
Per serving: 655 calories (67 percent from fat), 49 g fat (25 g saturated, 9.4 g monounsaturated), 111 mg cholesterol, 6.8 g protein, 47.8 g carbohydrates, 1.1 g fiber, 194 mg sodium.
My Big Fat Italian Strawberry-Basil Wedding Pie
Naylet LaRochelle won the Crisco Innovation award for this recipe when she competed in the 2011 National Pie Championships in Orlando. Optional fondant flowers make this pie look good enough to serve at a wedding.
Pie Crust:
1 1/4 cups flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter-flavored shortening
1 teaspoon white wine vinegar
6 tablespoons ice water
Strawberry Filling:
1 envelope unflavored gelatin
1/4 cup whipping cream, plus 1/2 cup whipping cream
1 (10-ounce) jar strawberry spreadable fruit*
1 (8-ounce) container mascarpone cheese
1 teaspoon pure vanilla extract
Pinch salt
1 teaspoon grated lemon peel
1 1/2 cups fresh strawberries, hulled and crushed
2 tablespoons fine-chopped fresh basil leaves
Vanilla Bean-White Chocolate Mousse Topping:
3/4 cup white chocolate chips
1 cup plus 2 tablespoons whipping cream
1 1/2 teaspoons pure vanilla extract or vanilla bean paste
White chocolate curls, for garnish, if desired
White fondant flowers, for garnish, if desired
To make crust: In a large bowl, combine the flour, sugar, and salt until well blended. Using a pastry cutter, cut the shortening into the flour mixture until it resembles coarse crumbs.
In a small measuring cup, combine the vinegar and ice water. Place flour mixture in bowl of electric mixer fitted with a dough hook. With machine running on medium speed, drizzle tablespoons of vinegar mixture over flour mixture adding just enough to make an evenly moistened dough that sticks together when pressed with the flat side of a spatula. (If dough crumbles, add more ice water by the tablespoon.) Shape dough into a flat disk; wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 425 degrees. On a lightly floured surface, roll out chilled pie dough to fit a 9-inch pie plate. Ease pie dough into pie plate; trim pastry edge; do not prick pastry.
Line the pastry with foil; fill with pie weights or dried beans. Bake 8 to 10 minutes to set the crust. Carefully remove the foil with the pie weights. Prick the bottom of the pie crust. Reduce oven temperature to 375 degrees. Continue baking 14 to 17 minutes or until crust is golden brown. Remove from oven; set on rack to cool completely.
To make filling: In a small microwaveable bowl, combine gelatin and 1/4 cup whipping cream. Set aside 5 minutes for gelatin to soften. Microwave 30 second on high and then stir. Repeat this process until gelatin is completely dissolved. Cool 5 to 8 minutes.
In a large bowl, stir together strawberry spreadable fruit, mascarpone, vanilla extract, salt, lemon peel and gelatin mixture until well combined. Add fresh strawberries and basil; stir to combine.
Beat remaining 1/2 cup whipping cream on high speed of an electric mixer until stiff peaks form. Fold into the strawberry mixture. Pour filling into prepared pie shell. Refrigerate 2 to 3 hours or until filling sets.
To make topping: In a small saucepan, combine white chocolate chips and 2 tablespoons cream. Cook over low heat, stirring often, until completely melted. Remove from heat; stir in vanilla. Let cool about 15 minutes.
In another mixing bowl, beat 1 cup whipping cream on the high speed of an electric mixer until stiff peaks form. Fold whipped cream into cooled white chocolate mixture until well combined.
Spread over top of cooled pie or pipe in a decorative fashion. Return pie to refrigerator 2 to 3 hours or until topping is set. Garnish pie with white chocolate curls and/or white fondant flowers, if desired. Makes 8 servings.
Note: *Found in the jelly aisle of supermarkets.
Source: Adapted from www.Crisco.com
Per serving: 655 calories (67 percent from fat), 49 g fat (25 g saturated, 9.4 g monounsaturated), 111 mg cholesterol, 6.8 g protein, 47.8 g carbohydrates, 1.1 g fiber, 194 mg sodium.
Sunday, March 4, 2012
Gotcha Hotcha Sweet-Smoky Cocktail Peanuts
(adapted from “Bean by Bean: A Cookbook” by Crescent Dragonwagon, Workman Publishing). Makes about 2.5 cups.
Vegetable oil cooking spray (optional)
1 cup white or turbinado sugar
2 teaspoons red chile powder (not chili powder; you want just the dried, red ground chiles)
1 to 2 teaspoons cayenne
2 tablespoons smoked sweet Hungarian paprika
2 tablespoons seasame seeds
1 pound dry-roasted, unsalted peanuts
Fine sea salt to taste
1. Preheat the oven to 325 degrees.
2. Spray a large, heavy, nonreactive sauté pan with oil. (If you have a heavy nonstick pan, omit the oil.)
3. Add 1 cup water and the sugar to the pan and bring it to a boil. Continue to boil, giving it a whisk or two, until the sugar has dissolved, making a clear, hot syrup, about 1 minute. Stir in all the remaining ingredients except the salt.
4. Reduce the heat to medium-high and cook, stirring constantly, until the syrup is much thickened (there should be very little liquid left), 8 to 10 minutes. Toward the end, pay close attention; you want to prevent the peanut mixture from sticking or burning (you may need to turn the heat down slightly).
5. Line a rimmed baking sheet with a silicone baking mat or parchment paper or spray it generously with cooking spray.
6. Transfer the peanut mixture onto the baking sheet, spreading it out evenly. Bake, stirring every 5 minutes or so, until the peanuts have deepened in color and there’s no sign of liquid, 15 to 20 minutes. (If you blow on a peanut and the syrup turns into a crisp, caramelized coat, you’re there). Remove the pan; let the nuts cool slightly, then break up any clumps and salt the nuts. Let cool completely; pack in airtight container and keep for a week to 10 days.
Vegetable oil cooking spray (optional)
1 cup white or turbinado sugar
2 teaspoons red chile powder (not chili powder; you want just the dried, red ground chiles)
1 to 2 teaspoons cayenne
2 tablespoons smoked sweet Hungarian paprika
2 tablespoons seasame seeds
1 pound dry-roasted, unsalted peanuts
Fine sea salt to taste
1. Preheat the oven to 325 degrees.
2. Spray a large, heavy, nonreactive sauté pan with oil. (If you have a heavy nonstick pan, omit the oil.)
3. Add 1 cup water and the sugar to the pan and bring it to a boil. Continue to boil, giving it a whisk or two, until the sugar has dissolved, making a clear, hot syrup, about 1 minute. Stir in all the remaining ingredients except the salt.
4. Reduce the heat to medium-high and cook, stirring constantly, until the syrup is much thickened (there should be very little liquid left), 8 to 10 minutes. Toward the end, pay close attention; you want to prevent the peanut mixture from sticking or burning (you may need to turn the heat down slightly).
5. Line a rimmed baking sheet with a silicone baking mat or parchment paper or spray it generously with cooking spray.
6. Transfer the peanut mixture onto the baking sheet, spreading it out evenly. Bake, stirring every 5 minutes or so, until the peanuts have deepened in color and there’s no sign of liquid, 15 to 20 minutes. (If you blow on a peanut and the syrup turns into a crisp, caramelized coat, you’re there). Remove the pan; let the nuts cool slightly, then break up any clumps and salt the nuts. Let cool completely; pack in airtight container and keep for a week to 10 days.
Saturday, March 3, 2012
Fried stuffed olives
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.
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.
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
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