Holiday Biscotti

 
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  2               cups  all-purpose flour

  1 1/2         teaspoons  baking powder

 3/4            cup  sugar

 1/2            cup  unsalted butter -- (1 stick) room         temperature

 1               teaspoon  grated lemon zest

 1/4            teaspoon  salt

 2               large  eggs

 3/4            cup  pistachios -- coarsely chopped

 2/3            cup  dried cranberries

                       

Preheat the oven to 350 degrees F.


Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.


Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.


Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

 The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Tomato and Aubergine Gratin

Serving Size  : 8 

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 1/2          cup olive oil

  2            large  onions -- sliced

  3            cloves  garlic -- chopped

  1            bay leaf

  1            pepperoncino -- smashed, optional

  4            pounds tomatoes -- roughly chopped

               Kosher salt and freshly ground black pepper

               A handful of fresh herb leaves -- such as basil, parsley and rosemary

  2           pounds  eggplant -- sliced about 1/2 inch/1 cm thick

  1           cup  homemade breadcrumbs -- toasted

  1           Pinch  chili powder -- more to taste

  3           tablespoons  freshly grated Parmesan

Heat the oven to 450 degrees F/230 degrees C. 

Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs. 

While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside. 

Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder. 

In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. 

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Orzo with Grilled Shrimp, Summer Vegetables and Pesto Vinaigrette

Serving Size  : 6    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  orzo (about 1 1/3 cups)
  6 1/2       tablespoons  extra-virgin olive oil -- divided
  4             tablespoons  red wine vinegar -- divided
  2             medium  zucchini or summer squash (about 9 ounces total) -- cut lengthwise into 1/4-inch-thick slices
  1             red or yellow bell pepper -- quartered
  3             tablespoons  pesto sauce
  2             tablespoons  fresh lime juice
  1             pound  uncooked large shrimp -- peeled, deveined
  2             heirloom tomatoes (8 to 10 ounces total) -- cored, cut into 1/2-inch cubes (about 2 cups)
  1/2       cup  thinly sliced fresh basil leaves plus sprigs for garnish
  1             8 ounce  ball fresh mozzarella cheese -- cut into 1/2-inch cubes


Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo.

Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature.

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Grilled Shrimp with Miso Butter


Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
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  1              stick  unsalted butter -- softened
  2              tablespoons  white miso
  1/2           teaspoon  finely grated lemon zest
  1              tablespoon  fresh lemon juice
  1              tablespoon  thinly sliced scallion -- plus more for garnish
  1              pound  shelled and deveined large shrimp
  2              tablespoons  canola oil
  1              large  garlic clove -- minced
  1              teaspoon  Korean chile powder (gochugaru) or other chile powder
  1              teaspoon  kosher salt
  1 1/2        teaspoons  pickled mustard seeds in brine -- from a jar of pickles

In a food processor, combine the butter with the miso, lemon zest and lemon juice and puree until smooth. Add the 1 tablespoon of scallion and pulse just until incorporated. Scrape the miso butter into a large bowl and set aside.
In another large bowl, toss the shrimp with the oil, garlic, chile powder and salt and let stand for 10 minutes.
Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until just cooked through, about 4 minutes. Immediately add the shrimp to the miso butter and toss until well coated. Garnish the shrimp with scallions and the pickled mustard seeds and brine and serve.
MAKE AHEAD
The miso butter can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

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Cilantro-Mint Chimichurri Sauce



  Amount  Measure       Ingredient -- Preparation Method
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  1/2             C  Cilantro -- chopped
  1/4             c  mint -- chopped
  3              clove  garlic -- chopped fine
  3                 tb  red wine vinegar
  1/4             c  olive oil
                        kosher salt and pepper

Combine all.




Classic French Vinaigrette


  Amount  Measure       Ingredient -- Preparation Method
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  1/8      teaspoon  sea salt
  3        tablespoons  sherry or red wine vinegar
  1              small  shallot -- peeled and minced (about 1 tablespoon)
  2        Tablespoons  Dijon mustard
  1/4           cup  Olive oil

                        fresh herbs if desired

1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

2. Mix in the Dijon mustard, then add olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary.

If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.

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Delicious Baked Fudge


  Amount  Measure       Ingredient -- Preparation Method
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  2              whole  Eggs
  1                cup  Sugar
  2        Tablespoons  Cocoa -- (heaping)
  2        Tablespoons  Flour
  1/2           cup  Butter -- Melted
  1           teaspoon  Vanilla Extract

Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
Serve with sweetened whipped cream or vanilla ice cream; whatever makes your skirt fly up.

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Fresh Pasta with Prawns and Lemon Oil


  Amount  Measure       Ingredient -- Preparation Method
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                        Kosher salt -- to taste
  3/4           lb.  fresh pasta dough -- cut into tagliolini (see related recipe at left)
  1 1/4           cups  olive oil
  2                     lemons -- 1 zested
  3               cups  coarse bread crumbs
  2                lb.  prawns -- peeled and deveined
                        Freshly ground pepper -- to taste
  2               tsp.  minced garlic
  1               Tbs.  fresh lemon juice
  1               tsp.  anchovy paste
  1/4           cup  capers -- rinsed and drained
  2               Tbs.  chopped fresh flat-leaf parsley
                        Grated Parmigiano-Reggiano cheese for serving

Bring a large pot of water to a boil over high heat. Salt the water, add the pasta and cook, stirring occasionally, until al dente, 3 to 4 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water. Rinse the pasta with cool water; set aside.

Pour 1 cup of the olive oil into a small saucepan. Using a knife, cut the peel off 1 lemon and add the peel to the pan. Set over medium heat and heat the oil until just warm. Remove the pan from the heat and let stand for 30 minutes. Strain the lemon oil; set aside.

In a large sauté pan over medium-high heat, warm the remaining 1/4 cup plain olive oil. Add the bread crumbs and cook, stirring, until browned and toasted, 3 to 4 minutes. Transfer to a paper towel-lined plate.

Wipe out the sauté pan, set over medium-high heat and warm 1 Tbs. of the lemon oil. Season the prawns with salt and pepper. Add half of the prawns to the pan and cook until pink and opaque throughout, 1 to 2 minutes per side; stir in 1 tsp. of the garlic during the last 30 seconds of cooking. Transfer the prawns to a bowl. Wipe out the pan and repeat with 1 Tbs. of the lemon oil, the remaining prawns and 1 tsp. garlic. Toss the prawns with the lemon juice.

In the same pan over medium-high heat, warm 1 Tbs. of the lemon oil. Add the anchovy paste and stir until fragrant, about 10 seconds. Add 1/2 cup of the reserved cooking water, the pasta, capers and lemon zest and stir until heated through, adding more cooking water as needed. Transfer to a platter. Top with the prawns, bread crumbs and parsley. Drizzle with some of the lemon oil (reserve the remaining oil for another use). Sprinkle with cheese and serve immediately.

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Linguine with Crab, Lemon, Chile and Mint


  Amount  Measure       Ingredient -- Preparation Method
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  8             ounces  linguine
                        Kosher salt
  4        tablespoons  unsalted butter -- divided
  2        tablespoons  olive oil -- divided
  1/4           cup  minced shallots
  1           teaspoon  minced garlic
  2                     Fresno chiles -- red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
  1 1/2    tablespoons  fresh lemon juice -- (or more) divided, plus 2 teaspoons (packed) finely grated lemon      zest, divided
                        Freshly ground black pepper
  8             ounces  cooked shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
  1/3           cup  fresh mint leaves -- gently torn, divided

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3–4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
Add 1/2 Tbsp. lemon juice and 3 Tbsp. pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high.
Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 Tbsp. butter, 1 Tbsp. oil, 1 Tbsp. lemon juice, 1 tsp. lemon zest, crab, half of mint, and more chile rounds, if desired.
Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 tsp. lemon zest and mint. Sprinkle with more lemon juice if desired.

                   
Panna Cotta with Strawberries and Balsamic Vinegar



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  water
  1 1/4      teaspoons  unflavored gelatin
  2               cups  whipping cream
  1 1/4           cups  plain goat's-milk or whole-milk yogurt
  1              whole  vanilla bean
  1/2           cup  sugar

  2                pts  baskets strawberries -- hulled, thinly    sliced
  3        tablespoons  balsamic vinegar
  2              tbsps  sugar
  1/2      teaspoon  freshly ground black pepper



For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream and yogurt in large bowl to blend. Heat remaining 1 cup cream, vanilla bean, and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.




  Parppardelle Bolognese


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/4           cup  olive oil
  2             slices  thick-cut bacon -- diced
  1                cup  chopped onion
  1/2           cup  chopped celery
  1/2           cup  chopped carrot
  4                     garlic cloves -- minced
  1         tablespoon  chopped fresh thyme
  1              pound  ground veal
  1              pound  ground pork
  1                cup  dry red wine
  2                     bay leaves
  2               cans  beef broth -- (14 ounce)
  1 1/2           cups  canned tomato puree

 Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)

Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.


NOTES : We substitute ground beef and mild sausage for the veal and pork.
When making pasta at home, use 1 1/2 recipes and roll out to #4.



 Pasta with Smoked Salmon and Capers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/4           cup  extra-virgin olive oil
  1              small  onion -- chopped
  1/4         pound  smoked salmon -- chopped
  1                cup  heavy cream (a.k.a. whipping cream)
  3        tablespoons  capers -- drained
                        Salt and freshly ground black pepper to taste
  1              pound  pasta -- cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
                        Freshly grated imported Parmesan cheese

In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

                   


Pumpkin Guinness Gingerbread with Cream Cheese Frosting

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Guinness
   1/2           cup  molasses
  1               tsp.  baking soda
  3              large  eggs
  1                cup  sugar
  1/2           cup  packed brown sugar
  1/2           cup  canola or other vegetable oil
  1                cup  canned pumpkin puree
  1              Tbsp.  grated fresh ginger
  2               tsp.  vanilla
  2               cups  all-purpose flour
  1              Tbsp.  ground ginger
  1              Tbsp.  cocoa
  1 1/2           tsp.  baking powder
  1               tsp.  cinnamon
  1/4          tsp.  allspice
  1/4          tsp.  salt
                        Crean Cheese Frosting
  1/4           cup  butter -- softened
  4             ounces  cream cheese
  2               cups  icing sugar -- maybe 3 cups
  1/4           cup  milk
  1           teaspoon  vanilla

Preheat oven to 350°F. Spray a Bundt pan really well with nonstick spray.

In a medium saucepan with room for the mixture to foam up, stir together the stout and molasses over medium heat. Bring to a boil, then remove from the heat and stir in the baking soda. Set aside until the foam subsides and the mixture cools slightly.

In a large bowl, whisk together the eggs, sugars, oil, pumpkin puree, ginger and vanilla. In a medium bowl, whisk together the flour, ground ginger, cocoa, baking powder, cinnamon, allspice and salt.

Add about a third of the dry ingredients to the egg mixture and stir just until combined. Add half the molasses mixture, then another third of the dry ingredients, the rest of the molasses mixture and the rest of the dry ingredients, stirring after each addition just until combined.

Pour the batter into the prepared pan and bake for an hour, until the top is springy to the touch. Cool for a few minutes, then invert onto a wire rack while still warm. Cool completely before spreading with cream cheese frosting.

To make frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the icing sugar, milk and vanilla, beating until the mixture is creamy and well-blended. Add a more sugar or milk if necessary to achieve a spreadable frosting.

                   
Spring Green Risotto

Serving Size  : 6  
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  good olive oil
  1 1/2    tablespoons  unsalted butter
  3               cups  chopped leeks -- white and light green parts (2 leeks)
  1                cup  chopped fennel
  1 1/2           cups  Arborio rice
  2/3           cup  dry white wine
  4               cups  simmering chicken stock -- preferably homemade (4 to 5)
  1              pound  thin asparagus
  10            ounces  frozen peas -- defrosted, or 1 1/2 cups shelled fresh peas
  1         tablespoon  freshly grated lemon zest (2 lemons)
                        Kosher salt and freshly ground black pepper
  2        tablespoons  freshly squeezed lemon juice
  1/3           cup  mascarpone cheese -- preferably Italian
  1/2           cup  freshly grated Parmesan -- plus extra for serving
  3        tablespoons  minced fresh chives


Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

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Not Yo Moma's Banana Pudding

  2               bags  Pepperidge Farm Chessmen cookies
  6                     bananas -- sliced (6 to 8)
  2               cups  milk
  1                box  instant French vanilla pudding -- (5-ounce)
  1            package  cream cheese -- (8-ounce) softened
  1                can  sweetened condensed milk -- (14-ounce)
  1          container  frozen whipped topping thawed -- (12-ounce) or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

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Nutty Pasta

2 ounces almonds -- shelled
2 ounces pine nuts
2 ounces pistachios -- shelled
1 bunch fresh flat-leaf parsley -- leaves picked
1 bunch fresh mint -- leaves picked
12 ounces spaghetti
Kosher salt
Splash olive oil
Parmesan cheese -- for grating
Zest of 1 orange

Put the nuts and herbs in the food processor and whiz up. The mixture will be fine, but should still have texture, not be completely pulverized.

Cook the spaghetti in boiling, salted water until al dente. Drain. Toss in a bowl with the nuts (reserving some for garnish), olive oil, cheese, and orange zest, to taste. Serve immediately.

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Baked Flounder

1 pound flounder fillets(2 fillets)
2 tablespoons butter
2 ounces white wine
4 slices tomato
4 slices lemon
2 tablespoons lemon juice
salt and pepper -- to taste
1 tbl chopped parsley

Preheat oven to 350.

Melt butter in pan or pyrex dish large enough to hold fillets. Toss fillets in butter and lightly salt and pepper.

Shingle tomato and lemon slices over fillets and pour wine/lemon juice over all. Again, lightly salt and pepper tomato and lemon slices.

Bake in oven for 8-10 minutes. Remove from oven and sprinkle with parsley and serve.

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Best Asparagus Ever

Serves 4
4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste

1.In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

2.Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.

3.Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Chocolate Idiot Cake


Serving Size : 12

10 ounces bittersweet or semisweet chocolate -- (290 g) coarsely chopped
7 ounces butter -- (200 g) salted or unsalted, cut into pieces
5 large eggs -- at room temperature
1 cup sugar -- (200 g)

Preheat the oven to 350F (175C).

1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.

4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes.

You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

Description:
"This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up.
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NOTES : Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.

Upscale Macaroni and Cheese


Serving Size : 12

2 tb butter
3 ea red bell pepper -- medium dice
5 ea celery stalks -- chopped
1 1/2 c whipping cream
1 1/2 c half and half
1 lb blue cheese, crumbled
1 tsp celery seed
1 dash Cayenne
3 lg egg yolk
1/2 c celery leaf -- chopped
1 lb penne pasta
3/4 c Parmesan cheese -- freshly grated

Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.

Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.

Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)

Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.


Description:
"Everyone's favorite childhood dish gets a sophisticated twist with the addition of red bell peppers, celery and blue cheese."
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Grilled Scallops with Curried Tomato Coulis


Serving Size : 2


-------- ------------ --------------------------------
2 large shallots -- sliced thin
2 tablespoons olive oil
1 teaspoon mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon sugar
6 plum tomatoes -- seeded and chopped
2 teaspoons balsamic vinegar
vegetable oil for brushing the grill pan
3/4 pound sea scallop

In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis warm. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm. Divide the coulis between 2 plates and top each serving with half the scallops.

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Amazing Apple Dumplings

Thanks to Thelma Spears. The best Apple Dumpling maker of all time!

Ingredients

Sauce
2 C Water
2 C Sugar
¼ tsp Cinnamon
¼ C Butter

Pastry
2 C Flour
1 tsp Salt
2 tsp Baking powder
¾ C Shortening
½ C Milk

6 Apples, peeled and quartered

Mixture of cinnamon and sugar.
6 tbls Butter

Directions
Preheat oven to 350◦

Heat water, sugar, cinnamon and butter until completely incorporated. Set aside.

Sift together flour, salt and baking powder. Cut in shortening. Add milk and stir until moistened.

Divide into 6 balls. Roll out each. Place 4 pieces of apple on each piece of dough. Sprinkle with additional mixture of cinnamon/sugar and a tbls butter.

Fold pastry corners together and place seam down in pan. Pour syrup over dumplings.

Bake 35 minutes. Serve hot with vanilla ice cream.

Poached Grouper with Mango Salsa and Coconut-Cilantro Rice Pilaf

-------- ------------ --------------------------------
4 grouper fillets -- (6 to 7 ounce)
1 teaspoon salt
1/2 teaspoon ground white pepper
4 cups vegetable stock
1/4 cup sweetened flaked coconut
1 avocado -- peeled and pitted
1/2 lime -- juiced
Salt
Mango Salsa:
1 ripe mango -- peeled, seeded, and diced
1/4 cup finely chopped poblano
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
5 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh cilantro
1/2 cup rice wine vinegar
1/8 teaspoon salt
Coconut-Cilantro Rice Pilaf:
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 teaspoon salt
1/2 teaspoon ground white pepper
1 1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
3 tablespoons chopped fresh cilantro


Preheat the oven to 350 degrees F.
Season each fillet on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.
Bring the vegetable stock to a simmer in a large saucepan or deep skillet large enough to hold 2 fillets flat. Add 2 fillets and poach on medium heat until cooked through, about 5 minutes. Remove from the heat and place in a baking dish with 2 tablespoons of the poaching liquid, and cover with foil to keep warm. Cook the remaining fillets.
Meanwhile, spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes.
Smash avocado in a small bowl with a fork. Add lime juice and season with salt.
To serve, spoon a portion of the rice, and place a grouper fillet on top. Decoratively arrange mango salsa and smashed avocado around fish, and place several tortilla chips in each. Serve immediately.


Salsa
Combine the mango, poblano, red bell pepper, onions, and garlic, in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.


Pilaf
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 20 to 22 minutes.
Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot with the Poached Grouper.

Cilantro-Mint Chimichurri Sauce

-------- ------------ --------------------------------
1/2 C Cilantro -- chopped
1/4 c mint -- chopped
3 clove garlic -- chopped fine
3 tb red wine vinegar
1/4 c olive oil
kosher salt and pepper

Combine all.

Almond Cake

This is my new "Go To" cake.

Thank you to David Lebovitz.
Adapted from Chez Panisse Desserts by Lindsey Remolif Shere


This cake is best made in the food processor. If using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up. There's a few notes at the end of the recipe, including some almond paste tips and suggestions.



1 1/3 cups (265g) sugar

8 ounces (225g) almond paste

3/4, plus 1/4 cup (140g total) flour

1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract

6 large eggs, at room temperature


1. Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.


2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand.


3. In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.


4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.


5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)


After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.


6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don't overbeat it.)


7. Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.


8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.


Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve. (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)


Storage: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.


Tips: If your almond paste has dried out, the Odense FAQs (see below) recommends placing the almond paste in a plastic bag with two slices of bread or an apple half, and letting it sit overnight.


People often ask about making their own almond paste. To be honest, I've only done it successfully in pastry school, where we had a large rolling machine that makes a nice, smooth paste. Most home food processors won't get the almonds fine enough so I recommend buying it. But there's a link below if you want to give it a go yourself.


In the United States, Solo and Odense are good brands of almond paste. I'm partial to the almond paste from American Almond Products, which is marketed in home baker-sized containers under the name Love 'N Bake.

Smoky Glazed Asparagus

Ingredients

1. 1/2 cup mayonnaise
2. 1/4 cup extra-virgin olive oil
3. 3 tablespoons fresh lemon juice
4. 1 garlic clove, crushed
5. 1 tablespoon sweet smoked paprika
6. 2 teaspoons kosher salt
7. 1 teaspoon cumin seeds
8. 1 pound thick asparagus, trimmed
9. 
   

Directions

1. Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.
2. Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.

Panna Cotta with Strawberries and Balsamic Vinegar




-------- ------------ --------------------------------
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 whole vanilla bean
1/2 cup sugar

2 pts baskets strawberries -- hulled, thinly sliced
3 tablespoons balsamic vinegar
2 tbsps sugar
1/2 teaspoon freshly ground black pepper



For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream and yogurt in large bowl to blend. Heat remaining 1 cup cream, vanilla bean, and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.


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Per Serving (excluding unknown items): 344 Calories; 29g Fat (74.9% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates.

NOTES : Bon Appétit | April 2002

Mario Batali

Seafood-and-Chicken Paella with Chorizo



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces fresh chorizo -- casings removed
1 small onion -- thinly sliced
3 garlic clove -- thinly sliced
1 can fire roasted diced tomatoes
1 cup arborio rice
1 Pinch saffron threads dissolved in 2 tablespoons of water
1 1/2 cups water
Salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 pound large shrimp -- shelled and deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 1/2 cups grilled chicken thighs-skinless
2 tablespoons chopped flat-leaf parsley


In a 10-inch paella pan or ovenproof skillet, cook the chorizo (andouille sausage maybe substituted) over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.


In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Add wine and lemon juice when turning shrimp. Remove shrimp from pan and add to rice mixture. Reduce shrimp liquid by 1/2 and add to rice mixture.

Stir the cooked chicken into the rice. Continue simmering until chicken is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.

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NOTES : We served a Domaine Chandon Pinot Rose. Beautiful!

Peanut Butter Pie

-------- ------------ --------------------------------
8 ozs cream cheese
2 c powdered sugar
1 c peanut butter
12 ozs Cool Whip® -- thawed
1 ea graham cracker crumb pie crust -- 10 inch

Mix cream cheese and powdered suger, well. Add peanut butter and mix.

Add Cool Whip and put into pie crust.

Chill until firm.

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Smoky Citrus Shrimp with Parsley


-------- ------------ --------------------------------
2 pounds large shrimp -- shelled and deveined
3/4 teaspoon chipotle powder
Kosher salt
2 tablespoons extra-virgin olive oil
6 garlic cloves -- very finely chopped
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup flat-leaf parsley leaves -- mince
1 nob butter
Lightly toasted baguette slices -- for serving


1. In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt. In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.
2. Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.
3. Return the shrimp to the pan and toss to coat with the sauce. Cook until the shrimp are white throughout, about 1 minute.
4. Turn off heat and swirl in nob of butter.
5. Stir in the parsley and season with salt. Transfer to bowls and serve with baguette toasts.


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NOTES : For a rich, slightly herbal white wine that will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish, look to Sokol Blosser's nonvintage Evolution, a blend of Müller-Thurgau, Riesling, Sémillon and six other white grapes with a direct peachy flavor; another good match is Ponzi's lush, citrusy 2005 Pinot Blanc.

Auntie's Pancakes

Recipe By :Auntie Bonnie


-------- ------------ --------------------------------
1 c oatmeal
1 1/2 c Bisquick® baking mix
1 1/2 c buttermilk
1 egg

Combine all ingredients and leave in refrigerator overnight.

You know the rest.

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NOTES : Substitute sour milk for butter milk ( 1 1/2 cup 2% milk and 1 tsp vinegar)

WOODFORD RESERVE CHOCOLATE CAKE

1 3/4 cups strong coffee
1/4 cup Woodford Reserve
1/2 pound unsalted butter
3 oz. unsweetened chocolate
2 oz. bittersweet chocolate
2 cups granulated sugar
2 cups all purpose flour
2 well beaten -- large eggs
1 t. baking soda
1 t. salt
1/4 t. finely ground pepper
1 t. vanilla extract

Combine coffee and Woodford Reserve, butter and chocolate and simmer over very low heat till butter and chocolate have melted. Whisk mixture to incorporate.

Add sugar and stir till dissolved. Let mixture cool 10 minutes

While mixture is cooling, sift remaining dry ingredients together. Using a whisk, incorporate flour mixture into the liquid, making sure that all flour is dissolved.

Whisk in beaten eggs and vanilla extract

Place finished batter into a 9 inch springform pan which has been buttered and dusted with cocoa.

Bake at 275 degrees for 1 1/2 hours or until a knife inserted into the center of the cake comes out just holding a couple of crumbs.

Cool cake entirely before removing from the pan.


NOTES : This cake has never met an icing it didn’t like! We prefer caramel.

Wok-Seared Scallops with Tangerine Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon cornstarch
Salt
1 pound sea scallops
3 tablespoons tangerine juice -- plus 1 tablespoon minced tangerine zest
1 tablespoon hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1 teaspoon chile-garlic paste
1 large garlic clove -- very finely chopped
1 teaspoon very finely chopped fresh ginger
3 tablespoons vegetable oil
1 medium zucchini -- halved lengthwise and thinly sliced crosswise on the diagonal
1 medium yellow squash -- halved lengthwise and thinly sliced crosswise on the diagonal
2 med carrot -- Julienned
4 water chestnuts -- finely chopped (optional)

1. In a large bowl, mix the cornstarch with 1/2 teaspoon of salt. Add the scallops and toss to coat.
2. In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and chile-garlic paste. In another small bowl, combine the tangerine zest with the chopped garlic and ginger.
3. In a wok, heat 1 1/2 tablespoons of the oil over high heat until smoking. Add the scallops in a single layer and cook without stirring until they are golden on the bottom, about 3 minutes. Turn and cook until the scallops are firm, about 1 1/2 minutes longer. Transfer the scallops to a plate.
4. Add the remaining 1 1/2 tablespoons of oil to the wok along with the tangerine zest mixture and cook until fragrant, about 30 seconds. Add the zucchini, squash, carrot and water chestnuts and cook until the vegetables are crisp-tender, about 4 minutes. Stir the tangerine sauce and add it to the wok. Cook the sauce until slightly thickened, about 30 seconds. Return the scallops to the wok, stirring just until heated through, and serve.

NOTES : Substitute sugar snap peas for squash and zucchini.

Large shrimp, U 10's, would also work well instead of scallops.

Warm Potato Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound new potatoes -- scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions -- thinly sliced
3 tablespoons chopped fresh parsley


In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & peppe

Shrimp and Linguine Fra Diavolo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
2 teaspoons crushed red pepper flakes -- (2 to 3)
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp -- peeled and deveined with tails removed
1 teaspoon salt -- plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan -- optional

Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

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Rachael Ray's Apple and Onion Stuffin' Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
1 stick butter -- softened
1 fresh bay leaf
4 ribs celery and greens -- from the heart, chopped
1 medium to large yellow skinned onion -- chopped
3 McIntosh apples -- quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 cups chicken stock
1 pound sausage

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add sausage until browned. Then add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Pumpkin Nut Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 C all-purpose flour
3/4 C quick cooking oats
2 tsps Baking Soda
1 1/2 tsps pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 can Libby Solid Pack Pumpkin
1 1/2 c brown sugar -- packed
1/2 c water
1/2 c vegetable oil
1/2 c evaporated milk
1 c walnuts -- chopped

Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl. Beat eggs, pumpkin, sugars, water, oil and evaporated milk in large mixer bowl on medium speed until combined. Beat flour mixture into pumpkin mixture on low speed until blended, stir in nuts. Spoon into 2 greased 9x5x3-inch loaf pans.

Bake in preheated 350 degree oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool

For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8x3 1/4-inch mini loaf pans. Bake for 40-45 minutes or until wooden pick inserted in center comes out clean.

Yield:
"2 Loaves"
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Panettone Bread Pudding with Whiskey Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf panettone bread -- cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Whiskey Sauce
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup Kentucky Bourbon
1 pinch salt
2 tablespoons unsalted butter

Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

SAUCE-In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

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NOTES : Add dried cranberries and dried cherries soaked in bourbon to bread.

Osso Buco Alla Milanese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds veal shank, 8 pcs -- 2 inches thick
1/2 cup flour
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium onion -- diced
1 cup carrot -- diced
1 cup celery -- diced
2 tablespoons garlic -- diced
1/2 teaspoon marjoram
2 teaspoons lemon rind -- grated
2 cups dry white wine
2 cups hot broth-chicken and beef combined
2 16 ounce cans diced canned tomatoes
1 teaspoon orange rind
1/2 cup parsley -- finely chopped
2 tablespoons sweet butter

Salt and pepper veal shanks then dredge in flour. Heat olive oil in large casserole and brown both sides. Reserve


Add onion, carrots, celery, 1/2 garlic, 1/2 lemon rind and marjoram. Cook over low heat until soft. Add white wine and cook until almost evaporated.

Add 1/2 broth and tomatoes, and veal shanks. Cover and cook until tender, at least 1 1/2 hours. If sauce evaporates too quickly, add small amounts of broth.

When shanks are tender, add remaining garlic, lemon and orange rind, parsley and sweet butter. Stir and cook two minutes.

Serve with rice or orzo.

North African Lamb Kebabs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups finely chopped onion
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 pounds boneless leg or shoulder of lamb -- cut into 1-inch cubes with some of the fat attached
Dipping Sauce
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon fresh lemon juice -- or more to taste
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh dill

In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the lamb to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.

Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs.

Preheat the grill to high, and lightly oil the grill grates to prevent sticking. Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes.

Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Serve.


Yogurt Dipping Sauce:

Combine all ingredients in a small bowl. Refrigerate until ready to serve.

Source:
"Recipe courtesy Emeril Lagasse, 2006"

Kung Pao Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Quick Dinners

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 lbs boneless -- skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tbsps soy sauce
2 tbsps sherry
1 tbsp plus 2 teaspoons cornstarch
2 tsps sugar
2 tbsps white-wine vinegar or rice vinegar
2 tsps Asian sesame oil
1/3 c water
2 tbsps cooking oil
1/2 c peanuts
4 ea scallions -- ¥white bulbs and green tops cut separately into 1/2-inch pieces
1/4 tsp dried red-pepper flakes

1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

Italian Trifle with Marsala Syrup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry Cream
1 quart milk
1 plump vanilla bean -- split and seeds scraped
1 3/4 cups sugar
1 dozen large egg yolks
1/4 cup cornstarch

Sponge Cake
6 ea large egg
finely grated zest on one lemon
3/4 c sugar
1/2 c cake flour
2 tbsps cake flour
1/2 c cornstarch
1/4 tsp salt

Marsal Syrup
1 c sweet marsala
1/3 c sugar

4 c fresh berries

1.Make the pastry cream: In a large saucepan, combine the milk with the vanilla bean and seeds and 3/4 cup of the sugar. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat, cover and let stand at room temperature for 1 hour. Discard the vanilla bean.
2. In a large bowl, whisk the egg yolks with the cornstarch and the remaining 1 cup of sugar. Whisk in 1 cup of the milk mixture. Whisk the egg mixture into the milk in the saucepan and cook over moderately high heat, stirring constantly with a rubber spatula, until the custard just begins to thicken, about 4 minutes. Switch back to a whisk and cook, whisking constantly, until the custard is very thick and bubbling, about 4 minutes longer. Transfer the custard to a large heatproof bowl. Let cool, then press a sheet of plastic wrap directly onto the surface. Refrigerate until chilled, at least 3 hours or overnight.
3. Meanwhile, make the sponge cake: Preheat the oven to 350°. Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper. Butter the parchment and dust it with flour. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the sugar at medium-high speed until the mixture is thick and pale, about 7 minutes. Beat in the orange zest.
4. In a small bowl, whisk the cake flour with the cornstarch and salt. Working in two batches, sift the flour mixture over the beaten eggs and fold it in. Pour the cake batter onto the prepared baking sheet and smooth the surface with an offset spatula. Bake in the center of the oven for about 20 minutes, until the cake is golden and springy. Let cool on a wire rack.
5. Make the marsala syrup: In a small saucepan, combine the Marsala with the sugar and bring to a simmer, stirring to dissolve the sugar. Let cool.
6. Run the blade of a paring knife along the sides of the cake and invert the cake onto a work surface. Peel off the parchment paper. Cut the cake into 3-inch squares. Reserve any scraps to patch holes. In a large glass trifle bowl, arrange a layer of cake squares. Using a pastry brush, soak the cake with some of the marsala syrup. Top with a 1-inch layer of the pastry cream. Then berries. Repeat with the remaining cake, syrup and pastry cream, ending with a layer of cake and syrup. Cover the trifle loosely with plastic wrap and refrigerate for at least 3 hours or overnight.

The trifle can be refrigerated for up to 2 days ahead.



Description:
"In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the States. The Sicilian fortified wine Marsala is a good substitute: It has a subtler color but a similarly spiced flavor, perfect for dre"
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Farfalline with Mushrooms and Sausage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g farfallini
6 ozs mushrooms, porcini or baby bell
6 ozs sweet sausage
5 ozs white wine
2 tbsps olive oil
1/4 onion -- diced
3 ea garlic -- finely chopped
2 ozs lite cream
3 ozs pecorino cheese -- grated
salt and pepper -- to taste

In a skillet, sautee the garlic and onion in olive oil. Add sausage wihtout skin and cook for 5 minutes. Add mushrooms. Cook slowly and add white wine.
Add salt and pepper and cream.

Meanwhile, cook pasta until al dente in lots of salted water.

Drain pasta and add to sauce for 2 minutes.


Serve with cheese on the side.

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Dried Cherry-Hazelnut Chocolate Chip Cookies

Recipe By :Sir David Klimes
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars\

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C unsalted butter -- room temperature
1/2 C granulated sugar
1/4 C dark brown sugar -- firmly packed
1/2 tsp vanilla extract
1 egg
1 C Plus 2 Tbl all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 oz semisweet chocolate
2/3 C dried cherries -- rough chopped
3/4 C hazelnuts, skinless -- toasted and chopped

Preheat the oven to 375. Lightly grease baking sheets.


In large bowl, using an electric mixer, cream together butter and sugars until light. Mix in vanilla and egg until well blended. In another bowl, stir together flour, baking soda and salt. Add flour mixture to butter mixture and mix until blended. Stir in the chocolate chips, dried cherries and hazelnuts. Using a small scoop, drop amounts onto the prepared baking sheets, spacing them about 2 inches apart.

One sheet at a time, bake cookies for 10 to 12 minutes, or until golden brown. Transfer to racks to cool.

Store cookies in an airtight container for up to one week. As if they will last that long!

Description:
"The Best Cookies Ever!"
Yield:
"2 1/2 Dz"
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Cuban Spiced Chicken Thighs with Linguica and Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)

1 tablespoon olive oil
1/2 pound linguica -- cut into 1/4-inch-thick rounds

2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves -- diced
2 cups arborio rice or short-grain white rice
2 1/2 cups low-salt chicken broth -- (or more)
2 medium tomatoes -- diced
2 teaspoons Hungarian sweet paprika
1/4 teaspoon saffron threads

1/2 cup coarsely chopped fresh cilantro
Lime wedges

Whisk first 01 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.

Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add linguica and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer linguica to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.

Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.

Place pot in 375 degree oven for 30 minutes or until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry. Season to taste with salt and pepper.

Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

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Cranberry Orange Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tea poo baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnut

In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325° for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack

Yield:
"1 Loaf"
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Chicken, Asparagus and Pesto Gemelli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tbsp olive oil
1 ea red pepper -- thinly sliced
1 ea yellow pepper -- thinly sliced
8 ozs fresh asparagus tips
6 oz sun-dried tomatoes, oil-packed -- thinly sliced
3 8 ounce skinless boneless chicken breast -- grilled, sliced diagonally
4 tbsp fresh pesto
4 oz pecorino-Reggiano cheese -- freshly grated
1 box-16 oz Barilla Gemelli pasta
Salt and pepper

Prepare grill to medium high heat. Brush chicken breasts with two tbsp olive oil and season with salt and pepper. Grill until just done, about 4 minutes per side. Remove form heat and set aside to cool. Slice thinly on the diagonal..

Add two tbsp olive oil to preheated saute pan. Add peppers, asparagus tips and sun-dried tomatoes. Saute until almost done. Add sliced grilled chicken breasts.

Toss chicken and vegetables with 2 tablespoons pesto and 2 ounces cheese.

Meanwhile, bring large pot of salted water to boil and add Gemelli. Cook until al dente. Toss with two tablespoons olive oil, two tablespoons pesto and 2 ounces cheese.

Serve seperately with warm rustic bread.

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Carrot Souffles

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Carrot -- sliced and cooked
1 cup butter or margarine
6 each eggs
1/2 cup all-purpose flour
1 tablespoon baking powder
2 cups sugar
1/4 teaspoon ground cinnamon

Cook carrots in boiling water to cover, 15 minutes or until tender.

Process carrot and remaining ingredients in a food processor until smooth, stopping once to scrape down sides. Spoon into 2 lightly greased 1 1/2 qt souffle or baking dishes.


Bake at 350 degrees for 1 hour or until set and lightly browned.

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Braised Lamb Shanks

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
6 12 to 14-ounce lamb shanks
2 celery stalks -- chopped
1 large onion -- chopped
1 large carrot -- chopped
6 large garlic cloves -- chopped
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 bottle Merlot -- (750 ml)
1 can low-salt chicken broth -- (14 ounce)
1 can low-salt beef broth -- (14 ounce)

Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.

Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.

Bouillabaisse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups fish stock
1 small onion -- diced
3 celery stalk -- diced
2 tablespoons garlic -- minced
1 tablespoon oilive oil
1 1/2 teaspoons cumin
4 teaspoons oregeno
1 1/2 teaspoons fennel seed
1 1/2 teaspoons sage
1 bay leaf
2 pinches saffron
1 1/2 teaspoons coriander
4 teaspoons basil
1/4 teaspoon cayenne
1/2 cup white wine
2 cups tomato -- crushed, in puree
8 prawns
8 sea scallop
16 steamer clams
16 mussel
1 pound white fish

In large cast enamel pot, saute onion, celery and garlic in olive oil over medium heat until they begin to soften. Add herbs and spices and continue cooking another 2 minutes. Add wine and tomato and simmer for 5 minutes. Add stock and simmer 1 hour.

Meanwhile, prepare seafood. Peel and devein prawns. Scrub mussels and clams. cut fish into 2 inch cubes.

Bring broth to brisk simmer, not full boil. Add seafood.

Serve with sourdough bread.

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NOTES : Courtesy of Jakes Seafood, Portland, Oregon

Banana Bread

Banana Bread



Recipe By :Shirley Ratajack, West Milton United Methodist Women
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C oil
1 C sugar
2 eggs
3 banana
2 C flour
1 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg -- freshly grated
3 tbsps milk
1 tsp vanilla
1 C chocolate chip

Preheat oven to 350 degree. Grease and sugar a 9x5x3 inch loaf pan.

Beat together oil, sugar, then eggs and bananas. Sift together flour, soda, baking powder, salt, cinnamon and nutmeg and add to above mixture.

Add milk and vanilla.

Add chocolate chips.

Mix well and bake for approx. 60 minutes (test with toothpick).

Yield:
"1 Loaf"
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Per Serving (excluding unknown items): 4238 Calories; 191g Fat (39.0% calories from fat); 53g Protein; 621g Carbohydrate; 30g Dietary Fiber; 430mg Cholesterol; 1508mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Fruit; 0 Non-Fat Milk; 36 1/2 Fat; 23 Other Carbohydrates.

NOTES : Recipe can be doubled. Just use 3/4 cup oil and 1 3/4 cup sugar. Recipe can be used for muffins, also. Bake at 325 degrees for 30 minutes , then test for doneness.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Silky Spaghetti with Proscuitto and Egg

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Quick Dinners

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spaghetti
4 large egg -- at room temperature
1/3 cup Parmesan cheese -- grated
1/2 cup scallion -- thinly sliced
salt and pepper
1/4 cup extra virgin olive oil
2 large garlic clove -- diced
2 ounces prosciutto -- thinly sliced
1/4 cup dry white wine

In a large pot of boiling salted water, cook spaghetti until al dente

Meanwhile, in a large bowl, beat the eggs with the parmesan cheese, the scallions, and a generous pinch of salt and pepper. In a large skillet, heat olive oil until shimmering. Add garlic and cook until fragrant. Add proscuitto and cook, stirring occasionally, until garlic is golden brown. Add wine and cook until nearly evaporated. Scrape the mixture into the bowl with the eggs.

Drain the spaghetti. Add it to the bowl and toss until coated and creamy. Serve immediately with parmesan cheese.

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Per Serving (excluding unknown items): 459 Calories; 16g Fat (31.5% calories from fat); 19g Protein; 58g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 391mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0