Best Recipes

Homemade Root Beer

2009-09-15T08:45:00.000-07:00

Drinks | Beer | Homemade Root Beer

INGREDIENTS

6 cups white sugar
3 1/3 gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice

DIRECTIONS

In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling.

Spring Lime Tea Cookies

2009-09-15T08:27:00.000-07:00

Spring Lime Tea Cookies

INGREDIENTS

* 2 teaspoons lime juice
* 1/3 cup milk
* 1/2 cup butter, softened
* 3/4 cup white sugar
* 1 egg
* 2 teaspoons lime zest
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 2 tablespoons lime juice
* 1/4 cup white sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

French wine - Macon wine

2009-09-15T08:13:00.000-07:00

Macon wine

Mâcon's white wine is light and dry, easy to drink and simple (appellation Mâcon Controlée). It tastes of almond, hazelnut, white flowers.

Mâcon also produces a red wine, fruity and light. Mâcon Supérieur comes from the same area but contains more alcohol, which is why one call it "supérieur" (appellation Mâcon Supérieur Controlée).

Mâcon Villages wines come from the same areas, are produced with the same technics, but are even better (appellation Mâcon Villages Controlée, white wine only).

Macon wines - classement appellation d'origine contrôlée (AOC)

Aze
Berze la Ville
Berze le Chatel
Bissy la Maconnaise
Burgy
Bussieres
Chaintres
Chanes
Chardonnay
Charnay les Macon
Chasselas
Chevagny les Chevrieres
Clesse
Creches sur Saone
Cruzilles
Davaye
Fuisse
Grevilly
Hurigny
Ige
La Chapelle de Guinchay
La Roche Vineuse
Leynes
Loche
Lugny
Milly Lamartine
Montbellet
Peronne
Pierreclos
Prisse
Pruzilly
Romaneches Thorins
Saint-Amour Bellevue
Saint-Gengoux de Scisse
Saint-Symphorien d'Ancelles
Saint-Verand
Sologny
Solutre Pouilly
Uchizy
Vergisson
Verze
Vinzelles
Vire
Macon Superieur
Macon Villages

Toby Leigh recipe: Kentish pudding pie

2009-03-01T06:34:00.000-08:00

'Also known as Folkestone pudding pie or Kent Lent pie, this is an adaptation of a classic dish that uses raisins soaked in sherry. You can make it more seasonal by serving it with poached quince or roasted plums.’

Serves eight.

For the filling

* 1 litre (1¾ pints) whole milk

* 1 vanilla pod

* zest of 1 lemon

* zest of 1 orange

* pinch of nutmeg

* 300g (10½oz) arborio rice

* 50g (1¾oz) butter, cut into six pieces

* 150g (5½oz) caster sugar

* 200g (7oz) raisins soaked in sweet sherry for as long as possible, preferably overnight

For the pastry

* 180g (6oz) flour, plus extra for the tin

* 50g (1¾oz) caster sugar

* 120g (4oz) unsalted butter cut into small dice, plus extra for the tin

* 2 egg yolks, plus 1 whole egg

* 1 tbsp milk

Heat the milk in a saucepan and cut the vanilla pod lengthways. Scrape its contents into the milk and add the pod as well. Stir in the lemon and orange zest and a small pinch of nutmeg, then bring to a light simmer, taking care that the contents do not boil over. Stir in the rice and simmer for about 12 minutes, stirring occasionally to prevent the rice from catching on the bottom of the pan. When it is just past the al dente stage, take the pan off the heat and use a wooden spoon to stir in the butter and sugar gently.

To make the pastry, put the flour, sugar, butter and a pinch of salt into a large bowl and rub together using the fingertips to produce a fine texture without lumps. (This can be done in a food processor.) Beat the egg yolks with 2 tbsp cold water and pour into a well in the middle of the mixture. Gently mix the ingredients together with a wooden spoon to make a dough. Form into a ball, wrap in clingfilm and place in the fridge for an hour.

Butter and flour the inside of a tart tin that is 22cm (9in) wide and 3cm (1 inch) deep. Roll out the pastry on a floured board until it is 30cm (12in) across. Carefully place the pastry into the tin, making sure that it fits snugly and comes just above the sides of the tin. Check that there are no holes in it. Place in the fridge for 30 minutes.

Line the pastry case with either foil or greaseproof paper, fill with baking beans and bake for 20 minutes in an oven preheated to 180°C/350°F/gas mark 4. Remove the tin from the oven and take out the beans and paper before returning the case to the oven for a further five minutes to finish cooking.

Beat the whole egg and milk together and brush this over the interior of the case as soon as you remove it from the oven. Drain the raisins, put them in the pastry case, then cover with the rice mixture and allow the tart to cool. If you like you can brush the top lightly with warm marmalade when set.

St David's Day recipes: Cockle and smoked bacon pie

2009-03-01T06:14:00.000-08:00

Cockle and smoked bacon pie

Serves 2

35g (1oz) butter

225g (8oz) smoked bacon

Half clove garlic, chopped fine

1 onion, chopped

50g (1¾oz) plain flour

1 egg yolk

500g (17½oz) fresh cockles cooked, cooled (reserve the cooking liquid)

2 tbsp (¼oz) spring onions

Puff pastry

1. Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised.

2. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool.

3. Add the shelled cockles and spring onions.

4. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls.

5. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid.

6. Cook in oven for 25 minutes at 170C until the pastry is golden brown and has properly risen.

7. Serve with hot crusty bread such as sourdough

By Nigel Godwin

St David's Day recipes: Monmouth pudding

2009-03-01T06:06:00.000-08:00

Serves 4

For the cooked fruit:

175g (6oz) seasonal fruit (apples, rhubarb, pears)

75g (2½oz) caster sugar

For the main pudding:

25g (1oz) butter

75g (2½oz) caster sugar

The zest of 1 lemon

475ml (16½fl oz) buttermilk

195g (6½oz) fresh breadcrumbs

3 eggs, separated

1. One hour before, or the night before, cook the fruit in a pan with the sugar at a very low heat (100C).

2. Preheat your oven to 170C/gas mark 3 and butter four individual ramekins.

3. Put butter, lemon zest, 25g (1oz) of sugar and the buttermilk in a saucepan and heat to a simmer.

4. Add the breadcrumbs, remove from the heat and leave to absorb for 10 minutes.

5. Mix the egg yolks into the breadcrumb mixture then pour into the four bowls. Bake in the oven for 25 minutes until set.

6. Remove the ramekins from the oven and place a layer of the cooked and cooled fruit over the cooked mixture.

7. In a large bowl, whisk the egg whites until stiff then fold in the remaining sugar.

8. Pipe the egg white in peaks over the fruit then return to the oven and bake for a further 10 minutes at 170C until the egg white has a golden brown colour.

9. Serve straight away with vanilla ice cream.

10 of the best beers

2009-03-01T05:59:00.000-08:00

Jonathan Ray's top 10 beers

The only New Year's resolution that I've managed to keep is to drink more beer. Not more in terms of quantity, but more in terms of variety.

Given the nature of my job I drink far more wine than beer, but sometimes only a pint will do. The trouble is that I'm not as adventurous as I should be. Instinctively I will opt for a soothing Guinness or a cold, crisp Asahi. Shepherd Neame's Bishops Finger is an old favourite and Harviestoun Bitter & Twisted a new one, but I really should broaden my horizons.

After all, beers are so varied. They range in colour from white to pale yellow, from brown to black. They can be 0 per cent volume or 25 per cent and, if I was being mischievous, I would point out that wine relies on just grapes and (sometimes) oak for flavour, whereas beer gets its taste from a variety of cereals such as wheat and barley as well as dozens of varieties of hop.

The texture of beer can vary dramatically too, from cold fizzy lagers, to warm spicy bitters and creamy stouts and porters. And most go surprisingly well with food. The other evening my friend Sion produced a spectacular feast of smoked trout blinis, watercress soup, game terrine, steak and kidney pie, English cheeses and sticky toffee pudding. We matched each course with several different beers served in sensibly-sized wine glasses and not once did we crave the grape. A lie-down, yes.

These 10 quirky beers were huge hits at the dinner.

MY TOP 10 BEERS

1. Beewyched Honey’d Ale, 5%vol, England (£1.57 per 50cl; Morrison, Sainsbury’s, Waitrose). From Wychwood brewery in Oxfordshire (pictured) – the UK’s largest brewer of organic beers – a crisp, refreshing, citrusy brew. Made with Fairtrade honey from Chile, Fairtrade sugar from Malawi and Challenger hops from England, it’s gently honeyed rather than sweet, with hugely appealing notes of dried fruit. Try it with treacle pudding.

2. Lindemans Framboise, 2.5%vol, Belgium (£1.63-£2.05 per 37.5cl; Asda, Booths, Waitrose). The classic Lambic fruit beer, spontaneously fermented then matured in oak with the addition of raspberry. Refreshingly light in alcohol, it’s clean, crisp and delicate, yet it also has a subtle richness backed by fine acidity. It cries out for an accompanying chocolate mousse or – dare I say it? – Black Forest gateau.

3. Floris Passion Fruit, 3.6%vol, Belgium (£1.65 per 33cl; www.beermerchants.com 01622 710339). Not the most butch of beers and not one I’d like to be caught drinking by the chaps, but strangely tasty nonetheless. A wheat beer with added passion fruit juice, it’s reminiscent of New Zealand sauvignon blanc on nose and palate, and full of ripe tropical fruit and tangy, zesty acidity.

4. Ruddles Rhubarb Ale, 4.7%vol, England (£1.76 per 50cl; Tesco). I’m not a great fan of rhubarb but I was surprised how much I enjoyed this one time ‘Best Beer’ in the Tesco Beer Challenge. More a summer beer than a winter one, it still has the typical hoppy Ruddles character, but with a bitter-sweet twist and blast of vanilla. It’s subtle, though, rather than overpowering and it goes particularly well with mature cheddar cheese.

5. Triple Karmeliet, 8.4%vol, Belgium (£1.79 per 33cl; Waitrose). Although this is hardly what you might call a session beer, nothing about it hits you too hard, despite its high level of alcohol. A three grain beer (wheat, barley and oats) with a secondary fermentation in bottle, it was recently voted ‘Best Ale’ at the World Beer Awards. Crisp yet creamy, delicate yet full-bodied, it’s a great match for watercress soup.

6. Innis & Gunn Blonde Lightly Oaked Beer, 6%vol, Scotland, (£1.59 per 33cl; Sainsbury’s). Innis & Gunn make cracking brews and their occasional rum cask-matured beer is an all-time favourite (it should be back in Sainsbury’s for Father’s Day in June). This is delicious too: refreshing and fruity with both citrus and vanilla on the palate. Best drunk on its own as a sharpener, it also goes beautifully with moules et frites.

7. Schlenkerla Rauchbier, 5.1%vol, Germany (£2.09-£2.75 per 50cl; www.onlyfinebeer.co.uk, www.beerhere.co.uk, www.beersofeurope.co.uk). This positively reeks of smoke and is quite unlike anything I’ve had before. It’s deliciously creamy, though, with a touch of sweetness and a nice bitter finish. The other night we drank it alongside smoked trout blinis and the success of the combination stunned us all.

8. Bacchus Kriek, 5.8%vol, Belgium (£2.39 per 37.5; Morrisons, Sainsbury’s, Tesco). I had my doubts about this, causing as it did a sudden flashback of sucking Tunes and Spangles as a child (remember them?), but it slipped down remarkably easily. Fermented cherry juice is added to Belgian brown ale to give a wonderful fresh cherry aroma and flavour which gently fades to leave a full, beery finish. Try it alongside squares of dark chocolate.

9. Brew Dog Paradox Isle of Arran, 10%vol, Scotland (£3.99 per 33cl; Oddbins, Sainsbury’s) Golly, this is good! An acquired taste, maybe, but one that I acquired in seconds. An imperial stout matured in barrels from the Isle of Arran whisky distillery, it’s deep, dark black/brown, rich and full-flavoured, with coffee, chocolate, spice and treacle on the palate. We served it in brandy balloons as a digestif at the end of dinner.

10. Deus, 11.5%vol, Belgium (£12.15 per 75cl; Waitrose). This is a remarkable brew, made in Belgium but treated like champagne with champagne yeast and a secondary fermentation in bottle. It’s also presented in a champagne bottle complete with cork stopper and is sold for a champagne price. But serve it well-chilled in elegant flutes as an aperitif and it suddenly doesn’t seem so pricey, nor so alcoholic. Smooth, creamy and slightly bitter, it’s a great start to a meal.

By Jonathan Ray

5-year-old chef starts Portland TV cooking show

2009-02-22T07:13:00.000-08:00

By age 3, Julian Kreusser was making "secret potions" out of food. He woke up early to scramble eggs while his parents slept. He invented "toasted olives" (green ones) for a neighborhood snack. For the record, they were a success.

At age 4, he saw a cooking show on Oregon Public Broadcasting and thought, "I should be doing that."

He can't reach the counter without a stool, and sometimes he has to ask his mom the name of an ingredient.

But at age 5, Chef Julian has his own TV show. "Big Kitchen with Food" airs frequently on Portland Community Media.

The blue-eyed blond is home-schooled, or rather, unschooled. That's a brand of home schooling that has the kids direct their learning. If Julian wants to learn how trees grow, he does. If he wants to learn which ingredients make the best cake, he does.

"So everything I see, I can learn about," Julian says.

"Big Kitchen" offers a chance for math and science lessons, but his parents say those are just a byproduct. Mostly, they want him to listen to his heart.

"It's great that he gets to do what he wants to do," says his mom, Kristen McKee. "We want him to do what's in his heart, to follow his interests."

Filming is a family project. Julian's 2 1/2-year-old sister, Eva, works the lights, mostly turning them on and off. His mom, a librarian, directs and sometimes shoots footage. His dad, a producer for the community station, runs the camera and editing software.

His dad's connection helped get the show on the air, but Julian came up with the concept. "We are just enablers," says his dad, Ben Kreusser.

The recipes -- and the theme song -- are Julian's own, but sometimes he needs a little direction.

Episode 2 opens like this:

"Today on the 'Big Kitchen with Food,' we're making chocolate chip zucchini muffins, and we'll use ... um," he says, holding up a bottle of vanilla and turning to whisper to his mom, somewhere off camera, "What is this?"

He can use a knife, but he prefers using the food processor he bought at an estate sale. In Episode 2, he pushed fat zucchini into the food processor.

"Look! It pulverized one out," he says, looking at the food processor with a furrowed brow.

He's learning by experience. Cast-iron skillets don't make good scrambled eggs. Corn cakes need baking soda. But mostly, he just has an innate sense of what will taste good.

A spaghetti sauce he created for his first episode is the best his mother has ever eaten, she says. And a persimmon smoothie he created still has them talking.

Viewers love him, says Portland Community Media executive director Sylvia McDaniel. The station wants to include more young people in its shows and Julian was a particularly good find, she says.

"It even has potential to be a national program," she says. "It's a wonderful show. We're just thrilled. He actually understands what he's doing. He's not just following orders."

But recipes don't always work out how the young chef imagines. He wanted to make Christmas cookies with a twist, for instance. The family had a box of clementines. He decided to mix their juice with a gingerbread man recipe. The concoction -- Yummy Yummy Citrus Boys -- will be featured on the third episode of "Big Kitchen," but Julian says it's not his best.

"I did like them at first," he says. "But then I pushed a bunch of cookies into my mouth, and I didn't like them. It was kind of yucky, really."

Next on his agenda: an on-location spot at his grandparents' home in Michigan.

"It's funny, my grandpa doesn't know how to make fried eggs," he says. "I'm going to show him how."

by Casey Parks, The Oregonian

Ratatouille

2009-02-15T05:32:00.001-08:00

Recipe from Marianne Knuts of Pierre, La.

6 TS cooking oil (or olive oil)
3 onions ½ pound eggplant (you can skip if you don't care for eggplant)
½ pound zucchini
1 green bell pepper
1 red bell pepper
2 pounds of tomatoes or 2 cans whole tomatoes
2 garlic cloves
Thyme (a teaspoon)
Basil (a teaspoon)
Salt
Pepper

Chop onions and cook them in oil until they have a delicious golden color. Add eggplant, zucchini, and bell peppers all washed and cut in small pieces. Add the tomatoes (if you wish to use fresh tomatoes, peal them and remove the seeds). Add garlic, salt, pepper and thyme. Let it cook for an hour on low flame. Stir up once in a while. This is a great dish you can serve with steak and French fries or with a barbecue. You can also eat it cold. This dish is very popular in south of France(ratatouille niçoise) or in Italy where it's called "peperonata". Bon Appétit!

Mozzarella Salad Caprese

2009-02-15T05:28:00.001-08:00

* 2 pounds vine-ripened tomatoes (about 4 large), sliced Â¼ inch thick
* 1 pound fresh mozzarella, sliced Â¼ inch thick
* Â¼ cup packed fresh basil leaves
* Â¼ teaspoon dried oregano, crumbled
* 4 tablespoons extra-virgin olive oil
* fine sea salt to taste
* freshly ground black pepper to taste

Arrange tomato and mozzarella slices and basil leaves, on a large plate or platter. Sprinkle salad with oregano. Drizzle with oil & vinegar. Season with salt and pepper.

Crab Cakes

2009-02-15T05:25:00.000-08:00

Recipe from Vince Sarna of Mountainside, N.J.

Ingredients:

* 1 1-lb can lump crab meat( pick through to remove shells )
* 3 oz minced onion
* 2 oz minced celery
* 2 oz minced red pepper
* 1 tblsp chopped parsley
* 1 cup mayonnaise
* 1 tblsp Dijon mustard
* 1 cup bread crumbs ( I use PANKO bread crumbs )
* juice of ½ lemon
* 2 oz white wine
* 1 egg beaten
* 1 tsp baking powder
* 1 tsp Old Bay seasoning
* salt and pepper to taste
* paprika ( for dusting crab cakes before baking ) melted butter
* Opyional: 1 Jalapeno pepper, seeds removed and diced

Directions

In a non-stick pan add two tbsp butter. Sauté the onion, red pepper and celery until translucent, remove from heat and let cool.

In a large bowl, combine the crab, mayo, mustard, lemon juice, beaten egg and baking powder. Mix together.

When mixed thoroughly add the remaining ingredients, mix thoroughly.

Grease/spray a cookie sheet or baking pan and set the oven at 375 degrees.

Spoon on in approximately 3 oz portions leaving space between each cake as these will expand in the oven. Dust with paprika and drizzle melted butter over each crab cake.

Bake for about 20 minutes until browned.

NOTE: you can also place this on Portabello mushroom

Really Rich Cream of Crab Soup

2009-02-14T04:22:00.000-08:00

RECIPE FOR VALENTINES

Ingredients:

• 3 Tbsp. all-purpose flour
• 1 1-oz. pkg. dry Hollandaise sauce mix
• 1/2 tsp. dry mustard
• 4 cups half-and-half
• 1/4 cup butter
• 2 tsp. Old Bay seasoning
• 1/4 tsp. celery seeds
• 1 cup whipping cream
• 1 1/2 Tbsp. cooking sherry
• 1 lb. Maryland crab meat

Preparation Instructions:

In medium bowl, blend flour, Hollandaise sauce mix, and dry mustard with two cups of half-and-half. Melt butter over medium heat in a 4-quart saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency. As mixture begins to thicken, add remaining half-and-half, Old Bay seasoning, celery seeds, and whipping cream. Heat to simmer, stirring constantly. Reduce heat to low, add crab meat and sherry. Stir gently until heated through, and serve. Top each bowl with freshly ground pepper to taste.

Recipe: Chocolate Whoopie Pies

2009-02-13T05:50:00.000-08:00

For the Cookies:

½ cup vegetable shortening
1 cup brown sugar
1 egg
¼ cup plus 2 tablespoons Dutch process cocoa powder
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk

For the Filling:

1 cup vegetable shortening
1 cup confectioners’ sugar
1 1/3 cups Marshmallow Fluff or marshmallow cream
¼ teaspoon table salt dissolved in 1 tablespoon water
1 ½ teaspoons vanilla extract

Preheat oven to 350 degrees. Lightly grease (or line with parchment paper) two baking sheets.
To make cookies: In a large mixing bowl, cream together the shortening, brown sugar, and egg. In a separate bowl, whisk together the cocoa, flour, baking powder, baking soda, and salt. In a small bowl stir the vanilla into the milk. Alternate adding dry ingredients and the milk mixture to the shortening mixture, beating until smooth. Drop stiff batter by the ¼-cupful onto prepared baking sheets, about 2 inches apart. Bake cookies for 15 minutes, until they are firm to the touch. Remove from oven and transfer to the rack to cool completely.
To make filling: In a medium-sized bowl beat all the filling ingredients together.
To assemble: Spread half of the cookies with the filling, using about ¼ cup for each. Top with remaining cookies. For best storage, wrap each pie individually.

Yield: 7 or 8 large whoopie pies
Source: King Arthur Flour Cookie Companion

Recipe: Golden Waffles

2009-02-13T05:49:00.000-08:00

Golden Waffles

Vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
2½ teaspoons sugar
1 teaspoon salt
2 large eggs, separated
1½ cups milk
6 tablespoons butter, melted
Butter
Maple syrup

Brush a waffle iron lightly with vegetable oil and preheat. Sift together flour, baking powder, sugar, and salt in a medium bowl. In a large bowl, beat the egg yolks, milk, and melted butter with fork. Make a well in the center of the flour and add the milk mixture. Mix with a spoon just until moistened.

In a medium bowl, beat egg whites with a mixer until stiff. Gently fold the egg whites into the batter with a rubber spatula. Pour about ½ cup batter (or according to manufacturer’s recommendations) onto the hot iron and spread it with the back of spoon to within ¼-inch of the grid’s edge. Close the lid and bake 4 minutes, until golden brown with crisp edges. Remove waffle with a fork and put on a plate. Serve hot with toppings if desired and continue making waffles until all the batter is used.

Yield: 4 servings
Source: The Good Home Cookbook

Recipe: Homemade Chicken Noodle Soup

2009-02-13T05:45:00.000-08:00

2 pounds chicken breast, raw
12 cups water
½ cup celery, diced
½ cup onions, diced
½ cup carrots, diced
2 cups egg noodles, short noodles or acini di pepe
1 tablespoon parsley, chopped
1/8 teaspoon white pepper
2 teaspoons salt
Wash chicken and place in large pot with water. Bring to a boil and cook. Remove chicken and cut in small pieces. Return to pot. Add diced celery, onion, and carrots. Bring to a boil and simmer for two hours. Skim top if necessary. Add noodles and cook according to package directions. Add salt and pepper.
Yield: 8 servings
Source: Adapted from Kids Approved Lunch Menu, Monroe, MI

Recipe: Spiced Oven Fries

2009-02-13T05:44:00.000-08:00

3 large all-purpose potatoes, scrubbed, each cut lengthwise into 8 wedges
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon dried dill
2 tablespoons grated Parmesan cheese
Freshly ground pepper to taste
Set oven rack on upper level and preheat oven to 450 degrees. Coat a baking sheet lightly with nonstick cooking spray. Combine oil and spices in a large bowl. Add potato wedges and toss to coat. Spread potatoes on prepared baking sheet, sprinkle the cheese evenly over the potatoes, and roast 20 minutes. Loosen and turn potatoes, roasting until golden brown, about 10 to 15 minutes longer.
Yield: 4 servings
Source: Moylan/Kimmel, Toledo

Pastry Cream

2009-02-13T05:41:00.000-08:00

1 cup milk
½ teaspoon vanilla
¼ cup sugar plus 1 tablespoon
3 egg yolks
1 tablespoon flour
1 tablespoon cornstarch
1 teaspoon butter

Combine milk, vanilla, and ¼ cup sugar in a saucepan and heat until sugar dissolves. In a bowl, beat egg yolks with remaining sugar until thick. Sprinkle flour and cornstarch into mixture and continue beating until well-mixed. Beat half the hot milk into the yolk mixture. Return it to the remaining hot milk and bring to a boil very quickly, whisking to prevent scorching. Remove from heat and pour into a bowl to cool. Rub top of creme with butter to prevent a skin from forming. Cover with plastic wrap and cool completely.

Yield: 1 cup
Source: Colleen Demsey, Manhattan’s Restaurant

Poached pear baked on puff pastry is a perfect Valentine

2009-02-11T06:13:00.000-08:00

Colleen Demsey with Poire de Vin a la Normandy (poached pear cooked in wine and fanned out) on a heart-shaped plate.

Poire de Vin a la Normanderful Valendy is a wontine's Day dessert.

For those who don't speak French, it's simply a beautiful poached pear cooked in wine (port wine in this case), which is then baked on puff pastry.

I discovered this when it was served at the French Wine Dinner held at Manhattan's restaurant in November. Pastry chef Colleen Demsey made 65 of these ever-so delicious confections for that sold-out dinner extraordinaire.

She uses wonderfully fresh ingredients for this dessert, but all the extra steps she used also helped make it memorable.

"I've always loved cooking and baking," says Mrs. Demsey, who attended Monroe Community College Culinary School. "Through the years I take recipes that are time-consuming and learn how to make them. I like to create my own things, too."

After the Christmas rush and the New Year's parties, she and I sat down in January and talked about this recipe. What I discovered, and you will too, is that you can make this in your own kitchen with a little extra care and time. It's a dessert that can be made ahead, whether you celebrate Valentine's Day on Friday, Saturday, or whenever.

To "decompose" a recipe, simply take it in stages. In this case, there's a pastry cream, a poached pear, and puff pastry.

First, the puff pastry: Purchase a box of puff pastry to make six poached pears.

"I do a lot of puff pastry," Mrs. Demsey says about baking desserts for the restaurant. She uses puff pastry for turnovers, petit four appetizers, and savory cheese hors d'oeuvres for the restaurant's catered events, as well as for desserts with apple and pear fillings.

To replicate Mrs. Demsey's Poire de Vin a la Normandy, use a pear-shaped cookie cutter. "My daughter found that in New York, where she lives," says Mrs. Demsey. She suggests New York Cake and Bakery at 212-675-CAKE or www.nycake.com. The copper cookie cutter is $9.99.

Puff pastry should be baked on parchment paper.

So those are three ingredients and/or pieces of equipment that are needed: puff pastry, a pear cookie cutter (if you don't have that, cut the two sheets of puff pastry in six rectangles), and parchment paper.

Pastry cream

Creme patissiere ("KREHM pah-tee-see-EHR") is the French term for pastry cream, a thick, flour-based egg custard used for tarts and cakes and to fill cream puffs, eclairs and napoleons.

"The secret to pastry cream is to heat the milk first (with sugar and vanilla)," says Mrs. Demsey. "Then mix the (beaten) egg yolks and remaining sugar separately, adding the milk mixture slowly. This is a tempering process otherwise the milk will curdle and separate."

It takes only 15 to 20 minutes to make this step. It can be made as much as a couple days ahead.

When Kay Lynne Schaller tested this part of the recipe for the Blade, she said it was so easy and delicious. She wondered why she didn't make this more often. The ingredients are inexpensive and it's quick to make. It can also be used when making a fresh berry tart or strawberries and cake.

Poached pears

Mrs. Demsey recommends Bartlett pears for poaching. "They should be light green to yellow, but not overly ripe," she says.

Peel and core the pear leaving the stem intact. Core the pear with a melon baller from the bottom of the pear.

Three pears make six desserts. In a small saucepan, combine the ingredients for the poaching liquid. For Mrs. Demsey's recipe, it's ruby port wine, water, sugar, orange juice and spices. Once the liquid comes to a boil and the sugar is dissolved, reduce the heat and add the pears, cover and simmer for 25 to 30 minutes until the pears can be easily pierced with a knife or cake tester. "You don't want them mushy or real firm," she says.

Remove the pears from the liquid. Cover and chill until cool. Set aside the liquid to reduce later. When the pears are cool to the touch, slice each pear in half and cut out the stem. Then make four to six slices from 1/4 inch from the top to the bottom allowing the pear to fan out.

To assemble

Once the puff pastry is cut into pear shapes, put a tablespoon of the pastry cream in the middle. Lay the fanned pear on top of the pastry cream face down. Brush the puff pastry (but not the pear) that is exposed with egg water wash.

Bake 25 to 30 minutes in 375-degree oven until the pastry is golden brown. Remove from oven and cool slightly. Reduce the remaining poaching liquid by boiling for 15 minutes. Using a pastry brush, lightly brush the top of the pear.

This dessert can be made early and reheated in the oven for a few minutes.

Recipes like this are unforgettable for Valentine's Day.

But, if chocolate is your taste, I've also included the recipe for the romantic dessert Chocolate Souffle for Two from Come One, Come All by Lee Svitak Dean (Minnesota Historical Press, $29.95).

Whichever dessert you serve, simply say "Je t'aime": I love you.

By KATHIE SMITH

Plantain and Goat Cheese Gorditas

2009-02-10T07:19:00.000-08:00

These crispy, cheese-stuffed bites are the kind of Mexican comfort food chef Sue Torres cooks. “You can stuff the mashed plantains with lots of fun things, like chorizo, beans or shrimp,” she says. The key to their success is finding ultraripe plantains, “so black and soft and sweet that you think you should throw them out.” As with bananas, underripe plantains ripen more quickly when placed in a paper bag.

Ingredients

1. 4 very ripe (almost black), unpeeled soft plantains, rinsed (2 1/4 pounds)
2. 2 tablespoons dry bread crumbs
3. 1 teaspoon kosher salt
4. 1/4 cup crumbled goat cheese
5. 1 quart vegetable oil, for frying
6. Spicy Tomato Sauce, Pickled Red Onions and sour cream, for serving

Directions

1. Bring a large pot of water to a boil. Add the plantains and cook over moderately high heat until the skins split and the plantains are very tender when pierced with a knife, about 15 minutes. Transfer to a plate and let cool slightly. Peel the plantains. Transfer them to a bowl and mash well. Stir in the bread crumbs and salt and let cool.

2. Line a platter with plastic wrap. Form the plantain dough into 12 portions and roll into balls. Poke a hole in the center of each ball and fill it with 1 teaspoon of the goat cheese. Seal the holes and reroll the dough into balls. Set the gorditas on the platter.

3. In a large saucepan, heat the vegetable oil to 350°. Add the gorditas and fry until browned all over, about 5 minutes. Drain on a paper towel–lined plate. Serve the gorditas with the Spicy Tomato Sauce, Pickled Red Onions and sour cream.

Make Ahead

The gorditas can be prepared through Step 2, covered and then refrigerated overnight. Return to room temperature before frying.

SERVINGS: 12 gorditas

Recipe by Sue Torres.

Focaccia-Stuffed Squab with Bean Stew

2009-02-10T07:10:00.000-08:00

Ingredients

1. 2/3 cup dried cannellini beans
2. 5 1/2 tablespoons extra-virgin olive oil
3. 1 small onion, cut into 1/4-inch dice
4. 1 carrot, cut into 1/4-inch dice
5. 1 celery rib, cut into 1/4-inch dice
6. 1 garlic clove, minced
7. 3 cups chicken stock or low-sodium broth
8. 1 small red bell pepper
9. 4 ounces green beans, cut into 1/2-inch lengths
10. Salt and freshly ground pepper
11. 2 cups 1/2-inch-cubed plain focaccia
12. 2 squab—neck and wing tips removed, livers reserved
13. 1 medium shallot, minced
14. 1 teaspoon finely chopped thyme
15. 2 tablespoons unsalted butter, softened

Directions

1. In a medium saucepan, cover the cannellini beans with water and bring to a boil. Remove from the heat, cover and let stand for 1 hour. Drain the beans.

2. In the same saucepan, heat 2 tablespoons of the oil. Add the onion, carrot, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cannellini beans and chicken stock and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour and 15 minutes.

3. Meanwhile, roast the red pepper directly over a gas flame or under a preheated broiler until charred all over. Let cool slightly, then discard the charred skin, stem and seeds. Cut the pepper into 1/2-inch dice. Add the green beans to the cannellini beans and simmer over moderate heat until tender, about 5 minutes. Stir in the roasted red pepper and season with salt and pepper.

4. Preheat the oven to 375°. On a rimmed baking sheet, toss the focaccia with 1 tablespoon of the oil. Bake for 7 minutes, or until crisp; let cool. Leave the oven on.

5. In a small skillet, heat 1/2 tablespoon of the oil. Season the squab livers with salt and pepper and cook over moderately high heat until lightly browned, about 1 minute per side. Add the shallot and cook over low heat until softened, about 3 minutes. Finely dice the livers and add them to the focaccia along with the shallot. Stir in the thyme and season with salt and pepper.

6. Stuff the squab with the focaccia. Rub the butter all over the squab and season with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of oil. Add the squab, breast side up. Roast the squab in the upper third of the oven for about 20 minutes, basting every 5 minutes, until an instant-read thermometer inserted in the breast registers 130° for medium-rare. Transfer the squab to a carving board and let rest for 5 minutes. Mound the stuffing from each bird onto each plate. Carve the breast halves and whole legs and transfer to the plates. Spoon the bean stew alongside and serve.

by Celestino Drago

Prosciutto-Cheese Piadina and Butternut Squash–Pecorino Piadina

2009-02-10T07:00:00.000-08:00

Ingredients

DOUGH

1. 3 1/2 cups all-purpose flour
2. 1/2 teaspoon baking soda
3. 2 1/2 teaspoons kosher salt
4. 1 cup solid vegetable shortening
5. 3/4 cup water

FILLINGS

1. One 3-pound butternut squash—peeled, seeded and cut into 1/2-inch pieces (4 cups)
2. 1/2 pound thickly sliced pancetta, cut into 2-by- 1/4-inch matchsticks
3. 3 tablespoons extra-virgin olive oil, plus more for drizzling
4. Kosher salt and freshly ground pepper
5. 4 ounces shaved pecorino cheese
6. 6 ounces thinly sliced prosciutto
7. 1/2 pound stracchino or robiola cheese, sliced
8. 2 cups baby arugula.

Directions

1. Make the dough: In a standing mixer fitted with the paddle, mix the flour with the baking soda and salt. Add the shortening and beat at low speed until the mixture resembles coarse meal. Gradually beat in the water on medium-low speed until the dough is smooth, about 3 minutes. Divide the dough into 8 pieces, cover with plastic wrap and let stand at room temperature for 30 minutes.

2. Meanwhile, prepare the fillings: Preheat the oven to 400°. In a medium roasting pan, toss the butternut squash with the sliced pancetta, the 3 tablespoons of olive oil and a pinch each of salt and pepper. Roast for about 25 minutes, stirring occasionally, until the squash is tender and browned in spots and the pancetta is browned.

3. On an unfloured surface, roll out each piece of dough to an 8-inch round, about 1/8 inch thick. Heat a griddle or cast-iron skillet. Cook the piadina one or two at a time over moderate heat, turning once, until lightly charred in spots and no longer doughy, 3 to 4 minutes. Transfer to a shallow bowl and cover with foil to keep warm while you cook the rest.

4. Arrange the piadina on a work surface. Top 4 of the piadina with the butternut squash–pancetta mixture and shaved pecorino and fold to close. Top the other 4 with the prosciutto, stracchino cheese and arugula. Drizzle lightly with olive oil, season with salt and pepper and fold to close. Serve the piadina immediately, either whole or cut into wedges.

by Nate Appleman

How To Make Cream of Mushroom Soup

2009-02-10T06:49:00.001-08:00

Cream of mushroom soup is delicious and comforting. Homemade soup is much better than the canned variety. It is very easy to make, and requires just a few ingredients. Here's how to make cream of mushroom soup.

Step 1:

Ingredient and supplies:

* 1/2 pound fresh mushrooms
* 3 cups whole milk
* 2 tablespoons butter
* 1 tablespoon flour
* 4 green onions, thinly sliced
* Salt and white pepper, to taste
* Parsley, for garnish (optional)
* 1 cup water
* Small saucepan
* Medium saucepan
* Strainer
* Skillet or frying pan
* Large spoon

Step 2:

Prepare the mushrooms. Cut off the stems of the mushrooms and peel them. Cook the stems and peels in a small saucepan with one cup of water for 15 minutes. When done cooking, strain and set the liquid aside. Although you can use plain water and skip this step, the mushroom-infused water will deepen the mushroom flavor of this soup.

Step 3:

Cook the mushrooms in butter. Chop the mushrooms. Then place the butter and chopped mushrooms in a frying pan. Simmer over medium heat for 10 minutes, stirring occasionally.

Step 4:

Add other ingredients. Place the cooked mushrooms in a saucepan over medium heat. Save a few slices for garnishing the bowls, if you'd like. Next, add the flour, blending it in with the mushroom and butter mixture. Then add the mushroom liquid from the stems and peelings, as well as 3 cups of milk. Do not substitute milk with less fat, or your soup will not be as creamy or thick, and it will not have the rich taste you are after. Now add the green onion slices, saving a few for garnishing the bowls. Finally, add salt and pepper, to taste. Stir to combine.

Step 5:

Enjoy! Cream of mushroom soup is best served warm, with bread or croutons. If you want a creamier soup, place the entire mixture in a blender to puree before serving. Many people prefer their cream of mushroom soup this way, without any pieces of mushroom. Garnish with a few slices of mushroom or green onion, or a sprinkle of parsley, if you'd like.
This recipe is very easy, and it will become one of your favorite soups to make on cold winter evenings or anytime you need comfort food. This rich, creamy soup will beat the canned variety any day. It can also be used in any recipe calling for cream of mushroom soup, but remember that most canned varieties are condensed versions.

Salvadoran Tamales

2009-02-01T07:47:00.000-08:00

Salvadoran tamales (wrapped in banana leaves)

Salvadoran Tamales (Tamales Salvadoreños)

Total Servings: 70 tamales
Serving: 1 or 2 tamales

The number of servings may look huge, but tamales are something to share with relatives, friends, co-workers, and club or church members, or sold in a fundraiser.

For lesser quantities, except for the salty-water brine for the steamer, reduce ingredients and steaming time proportionally. Tamales can be served at breakfast, lunch or supper.

This kind of tamales -with some variants- is found in what was former Mayan territory, that is, in El Salvador, Honduras, Guatemala and Southern Mexico (Veracruz, Yucatan, and Chiapas). Their common trait is that they are wrapped in banana leaves rather than in the corn husks used in most Mexican tamales. Banana leaves give tamales a richer and tastier flavor. For even more taste, tamales in this recipe are embellished with non-native garnishes such as capers, olives and garbanzos.

Some ingredients such as achiote and large Spanish capers, as well as utensils such as the double-decker steamer, can be found in Salvadoran or Mexican grocery stores.

Making tamales may look laborious and complicated, but it's a fun and unique experience that the entire family can participate into and enjoy. As a matter of fact, an assembly line approach is the best way to make tamales.

Furthermore, parents and children can enjoy a family quality time of togetherness while nipping and snacking on the garnishings.

Moreover, children can learn from parents a little culinary anthropology from the diverse ingredients in the tamales, where the "old" and "new" worlds melt in a harmonious and tasty convergence.

The following paragraphs give detailed lists of utensils, ingredients, and instructions that empower even the novice to excel as a master chef in the culinary art of making Salvadoran Tamales.

1- UTENSILS
1.1- Large double decker steamer
1.2- Large cooking spoon
1.3- Large (3 gallon) mixing bowl to prepare masa (corn batter)
1.4- Large stainless steel pot to cook recaudo (meat stew)
1.5- Large flat surface to layout ingredients & garnishings and wrap up tamales
1.6- Mortar, to make pumpkin seed paste
1.7- Spacy flat tamal-preparation surface such as top of counter or nook

2- INGREDIENTS
The ingredients encompass (1) meat and recaudo (stew), (2) corn-flour masa (batter), (3) garnishings, (4) wrappings and (5) the steam to cook the tamales. Those ingredients are detailed next:

2.1- Meat and Recaudo (Stew)
4 Pounds of meat (beef sirloin, pork roast, chiken or duck), diced into 1/2" cu. in. chunks, or shredded 1.5" long
4 Cubes of beef broth
1 Head of garlic, minced
1 Large onion, minced
3 Large bay leaves, whole
1/8 Teaspoon of dried oregano, chipped
1/8 Teaspoon of dried thyme, chipped
1/8 Teaspoon of dried basil, chipped
3 Large tomatoes
6 Cups of water
1 Teaspoon of salt
1 Tablespoon of spiced achiote
1 Tablespoon of cocoa, unrefined
1 Bunch of fresh cilantro, chopped
1 Bunch of fresh parsley, chopped
1/8 Tablespoon of coriander, powder
1/2 cup of shelled pumpkin seed, made paste in mortar

2.2- Corn-Flour Masa (Batter)
1 Package (4.4 lb.) of MASECA corn flour (Some tortillerias such as the one in the Tropicana food store in east San Jose sell fresh masa, corn dough that is; you will need only 1 pint of water. Get 20 pounds of fresh masa)
3 Cups of extra virgin olive oil
1/2 Cup of garlic powder
1/2 Cup of onion powder
12 Cubes of chicken broth
1 Gallon of water (1 pint if using fresh masa. See above.)
1 Tablespoon of salt

2.3- Garnishings
1 Cup of capers
2 Cups of pitted, pimento stuffed green olives
2 cups of pre-cooked (canned), shelled garbanzo beans
3 Large potatoes, boiled or microwaved and cut into 1/4 in. wide, 3 in. long strips
2 Large red bell pepper, shredded into 1/8 in. wide, 2 in. long stripes
1 Large green bell pepper, shredded into 1/8 in. wide, 2 in. long stripes
10 Large garlic teeth, minced

2.4- Wrappings
2 Bags of frozen, pre-cooked banana leaves, defrosted and thoroughly washed, cut into 12 in. X 12 in. squares
3 Rolls of aluminum foil (25 sq. ft. or 8 1/2 yards X 12 in.) cut into 12 in. X 12 in. squares

2.5- Steam
2 Gallons of water
4 Tablespoons of salt

3- INSTRUCTIONS
3.1- Meat and Recaudo (prepared first, on the eve)
3.1.1- Carefully decant all ingredients at once in boiling water, stir vigorously until mixed and cover it until brought back to a boil.
3.1.2- Lower heat to simmer temperature. Simmer for 3 hours stirring every 15 minutes or less to avoid sticking to the bottom and burning.
3.1.3- Let it rest overnight tightly covered.
3.1.4- Next day, using simmer temperature, bring it to boil, and simmer for about 1 hour, stirring every 15 minutes or less to avoid sticking to the bottom and burning.
3.1.5- Let it rest tightly covered until it cools down from hot to warm.

3.2- Wrappings(prepared second, on the day tamales are cooked)
3.2.1- Place the wrappings also at arm's length on tamal-preparation surface.

3.3- Garnishings (prepared third, on the day tamales are cooked)
3.3.1- Place garnishings seprate, preferable in partitioned tray if available. If not available, use small flat platters and place at arm's length on tamal-preparation surface.

3.4- Masa (Batter, prepared fourth tamales are cooked)
3.4.1- Mix all ingredients in large bowl until masa (batter) acquires an even texture. When ready masa should feel about three times thicker than pancake batter. Add more water if necessary. Add salt as needed to fit your taste and diet.

3.5- Tamal Making and Steaming
3.5.1- Lay out aluminum foil square on tamal-preparation surface.
3.5.2- Lay out banana leave square on top of aluminum foil square.
3.5.3- Pour a heaping cooking-spoon of masa on center of banana leave.
3.5.4- Making a depression in center of masa, pour three full table spoons of recaudo on center of masa.
3.5.5- Place meat cube at center of depression on batter/recaudo.
3.5.6- Sprinkle 4 to 5 capers on top of batter/recaudo.
3.5.7- Toss in 2 olives on top of batter/recaudo.
3.5.8- Toss in 3 to 4 garbanzos on top of batter/recaudo.
3.5.9- Toss in 1 potato dice on top of batter/recaudo.
3.5.10- Toss in 1 stripe of red pepper on top of batter/recaudo.
3.5.11- Toss in 1 stripe of green pepper on top of batter/recaudo.
3.5.12- Toss in a pinch of minced fresh garlic on top of batter/recaudo.

NOTE: At this point, except for the wrapping, a tamal has been put together.

3.5.13- Wrap up tamal on four sides with banana leave avoiding any leakage as much as possible.
3.5.14- Wrap up tamal on four sides with aluminum foil, making sure to seal off the seams of foil to further avoid leakage.

NOTE: At this point a tamal has been put together thoroughly.

3.5.15- Accommodate a batch of half of the tamales in each of the steamer decks in interleaved layers, in such a way that steam circulation is allowed.
3.5.16- Bring salty water brine in steamer bowl to a boil.
3.5.17- Stack the two decks on top of steamer bowl.
3.5.18- Steam for a total of 4 hours, making sure you carefully trade deck places every hour so that steaming is even. ( First hour deck A goese under deck B, reverse positions every hour.)

3.6- Tamal Served directly from the Steamer
3.6.1- Tamales can be served at breakfast, lunch or supper. Accompany tamales with hot chocolate or coffee at breakfast, or cold ale or lager at lunch or supper. Enjoy!

3.7- Freezing the Tamales (Read defrosting first, please)
3.7.1- Let tamales cool down to room temperature.
3.7.2- Pack in sealed plastic bags. Make sure that tamales have cooled before placing them in plastic bags to avoid a heated plastic bag emitting fumes tat would permeate the tamale, spoiling its delicate aroma and flavor.
3.7.3- Freeze them.

3.8- Defrosting and Serving Tamales
3.8.1- Defrosting tamales may prove tricky. If heated wrong, tamales may get sandy, chewy, or crunchy. The best result is obtained if tamales are let thaw at room temperature.
3.8.2- Once thawed, discard aluminum foil wrap and, still wrapped in banana leave wrap tamal in polyurethane foil ("Saran wrap"), then microwave tamal for 2 1/2 minutes at high temperature.

Chilli cheese toast

2008-12-24T07:32:00.000-08:00

Ingredients:

Bread slices - 12
Cheese cubes - 3
Pasteurised butter - 100 gms
Green chillies - 3
Salt - Little
Pepper powder - 1/2 tsp
Chopped coriander leaves - 1 tbsp

Method:

1. Apply little butter to bread slices.
2. Chop green chillies into thin round pieces.
3. Grate cheese using a fine cheese grater.
4. Mix all the other ingredients together, for filling except bread.
5. Keep little of the filling in between two slices of bread.
6. Press and toast using a sandwich toaster. (Both sides till brown)
7. Serve with ketchup or mint chutney.

Variation :

Little worcestershire sauce can be sprinkled to the filling when mixing together.

How cabbage helps inhibit cancer

2008-12-24T07:29:00.000-08:00

WASHINGTON: Eating vegetables like cauliflower and cabbage are known to prevent breast cancer. But the mechanism by which the active substances in these vegetables inhibit cancer cellproliferation was unknown - until now.

Leslie Wilson, professor of biochemistry at the University of California Santa Barbara (UCSB) and Mary Ann Jordan, adjunct professor in molecular, cellular and developmental biology, have shown how the healing power of these vegetables works at the cellular level.

"Breast cancer, the second leading cause of cancer deaths in women, can be protected against by eating cruciferous vegetables such as cabbage and near relatives of cabbage such as broccoli and cauliflower," said co-author Olga Azarenko, a graduate student at UCSB.

"These vegetables contain compounds called isothiocyanates which we believe to be responsible for the cancer-preventive and anti-carcinogenic activities in these vegetables. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates.

"Our paper focuses on the anti-cancer activity of one of these compounds, called sulforaphane, or SFN," Azarenko added. "It has already been shown to reduce the incidence and rate of chemically induced mammary tumours in animals. It inhibits the growth of cultured human breast cancer cells, leading to cell death."

The paper was published in this month's journal Carcinogenesis. Azarenko made the surprising discovery that SFN inhibits the proliferation of human tumour cells by a mechanism similar to the way that the anti-cancer drugs taxol and vincristine inhibit cell division during mitosis.

Mitosis is the process in which the duplicated DNA in the form of chromosomes is accurately distributed to the two daughter cells when a cell divides, said an UCSB statement.

"SFN may be an effective cancer preventive agent because it inhibits the proliferation and kills precancerous cells," said Wilson. It is also possible that it could be used as an addition to taxol and other similar drugs to increase effective killing of tumour cells without increased toxicity.

Clay pot orange chicken

2008-12-20T21:39:00.000-08:00

Ingredients

1 chicken (full)
2 medium oranges (peeled)
1 clove garlic, crushed
½ cup orange juice
¼ cup soy sauce
1 tsp grated fresh ginger root
½ tsp allspice, ground
1 tbsp brown sugar
A pinch of arrowroot
Salt, as per taste
Pepper, as per taste

Method

Pre-soak pot, top and bottom, in water for 15 minutes. Wash chicken, inside and out, under running cold water.

Rub inside of chicken with salt, pepper and pressed garlic. Stuff chicken with peeled orange slices. Place chicken in pot, breast down. Grate the orange and sprinkle over chicken.

Add orange juice, soy sauce, ginger, allspice and brown sugar. Place covered pot in cold oven.

Turn temperature to 480oF. Cook 90 minutes. Ten minutes before done, remove from oven, pour liquid into saucepan.

Return the pot, uncovered, to oven for final 10 minutes to brown the chicken. Meanwhile, bring sauce to a boil and thicken with arrowroot.

Add a bit of brown sugar to the sauce and serve hot.

Columbia almond cake

2008-12-20T21:31:00.000-08:00

Christmas is round the corner and for people with a sweet tooth, this festive season is the best time to relish varieties of cakes and desserts.

Columbia almond cake
Ingredients (Columbia)

300 gm marzipan
5 eggs
45 gm flour
90 gm butter (melted)
150 gm orange peel (chopped)
125 gm flaked almonds (toasted)
75 gm flaked almonds for coating

Method

Beat marzipan on a machine until soft. Add eggs gradually. Fold in the flour and melted butter. Fold in the orange peel and toasted almond flakes. Spoon the mix into tins, well-buttered cake tin with paper on the bottom and flaked almonds stuck to the butter on the paper. Fill to a height of 2.5 cm. Bake at 180oC and allow to cool.

Ingredients (crispy filling)

50 gm milk chocolate
50 gm cocoa butter
50 gm praline paste
175 gm royaltine

Method

Melt chocolate with cocoa butter. Mix in the praline paste and add the royaltine mixture to it. Spoon into 18 cm cake rings and flatten out, up to a height of one cm. Allow it to set in the fridge.

Ingredients (To put together)

65 gm strawberry jam
100 gm marzipan
140 gm Ganache
5 gm cherry filling
1 gm pistachio

Method

Place the crispy filling on top of the Columbia cake and sandwich the two with strawberry jam. Mask top and sides with soft ganache, just to coat. Cover it with marzipan. Coat with remaining melted ganache and allow it to set. Add cherry filling in the form of a small ring to form a neat circle. Pipe whipped cream bulbs, add some white chocolate shavings and shredded pistachio.

Australian apple pie

Ingredients (pie base)

100 gm butter
80 gm sugar
2 eggs
150 gm flour

Method

Cream butter and sugar slowly till light and fluffy. Add eggs one by one so that the mixture does not curdle. Gradually fold in flour to make pastry dough. Chill the dough for about two-and-a-half hours before rolling out the pastry. Line pie mould with it.

Ingredients (apple filling)

1 cup water
100 gm chocolate (melted)
500 gm apple
A pinch of cinnamon powder
50 gm cashew nut powder
50 gm butter
120 gm sugar
80 gm raisins

Method

Peel and chop apples into small cubes. Boil in a cup of water and strain. Mix the apple with butter and sugar and cook for 10 minutes. Mix all the dry ingredients into the apple mix. Divide this mix into two equal parts. Add melted chocolate and layer it with the remaining half of the mix and bake it at 180oC for 20 minutes. Serve with sliced apples.

Norwegian Cake Doughnuts (Hjortebakkels)

2008-12-16T08:08:00.000-08:00

Categories: Snacks, Cheesecakes, Ethnic, Times
Yield: 30 Doughnuts

Hjortebakkels are smaller and richer than American cake doughnuts.

8 Eggs
2 c Sugar
8 c Flour
1/2 c Butter; melted
1/2 c Whipping cream
1/8 ts Baking powder
1 ts Baking soda
Juice & zest of one lemon
2 tb Cognac
Sugar and cardamom, mixed

Beat eggs until lemon colored. Add sugar, flour, butter, whipping cream, baking powder, baking soda, lemon juice and zest and Cognac. Mix until stiff dough forms. Let dough stand overnight.

Form into roll as big around as your finger. Cut into 3 inch lengths and form circles by over lapping ends. Or roll out 1/4 inch thick and cut with lightly floured doughnut cutter. Deep-fry at 350 degrees, turning frequently until puffed and brown. Sprinkle with sugar and cardamom to taste.

Each doughnut contains about: 229 calories; 52 mg sodium; 70 mg cholesterol; 6 grams fat; 38 grams carbohydrates; 5 grams protein; 0.11gram fiber.

Presented By: Kathie Jenkins, Times Staff Writer

Chinese Recipe-Orange Beef

2008-12-16T07:59:00.000-08:00

Ingredients:

half pound boneless beefsteak, sliced into 1 half X 2 x half inch pieces
half teaspoon baking soda
half Cup water

Marinade:
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil

Sauce:
2 tablespoons chicken broth recipe here
1 teaspoon sugar
half teaspoon cornstarch (corn flour)
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon soy sauce
1 teaspoon oriental sesame oil
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small pieces
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar

Directions:

Mix the beef with the baking soda and water; refrigerate for 1 hour. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry.

Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour.

Mix the sauce ingredients and set aside with all the other ingredients near the stove.

Put a colander or stainless steel Chinese strainer over a pot and place near the stove.

Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander.

Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges.

Pour the beef and oil into the colander over the pot and allow the oil to drain away.

Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot.

Mongolian Chicken

2008-12-16T07:42:00.000-08:00

Ingredients:

2 tsp groundnut/peanut oil
1/4 tsp salt
1/4 tsp sugar
2 tsp cornstarch
10 oz boneless skinless chicken breasts cut on diagonal
into 1/4"-thick by 2"-long slices
1/2 tsp minced garlic
2 tsp freshly-ground chilis
1/2 tsp finely-chopped onion
2 tsp cold water
2 tsp sugar
1 tbl groundnut/peanut oil
1 tbl Shaoxing rice wine or dry sherry
1/3 cup Family Chicken Broth (see recipe)
1 tsp dark soy sauce
4 x Chinese dried mushrooms soaked in warm
water for 45 minutes, rinsed, water
squeezed out, stems discarded, caps halved
1/2 sm red bell pepper cut 1" triangles
3 x scallions (spring onions), mainly white cut into 2" lengths
1/2 tsp cornstarch mixed with
2 tsp cold water for thickening
1 tsp sesame oil
2 tsp ground bean sauce (mo si jeung)

Directions:

Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.

Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.

Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.

Serve hot.

Serves: 4

Samosa

2008-12-16T07:28:00.000-08:00

Samosa is deep fried triangle pastry filled with spicy potatoes or other vegetables. Samosa stands high on the Indian menu.

Ingredients (Makes: 20 pieces)

* For Cover Samosa

o 1 cup: Plain flour (maida)
o 2 tbsp: Warm oil
o Water to knead dough

* For Filling

o 2 large: Potatoes (boiled, peeled, mashed)
o 1/2 cup: Onion finely chopped
o 1/2 tsp: Ginger crushed
o 1/2 tsp: Garlic crushed
o 2-3: Green chillies crushed
o 1 tbsp: Coriander finely chopped
o 1/2 tsp: Lemon juice
o 1/2 tsp: Turmeric powder
o 1/2 tsp: Garam masala
o 1/2 tsp: Coriander seeds crushed
o 1 tsp: Red chilli powder
o Salt to taste
o Oil to deep fry

Method

* For Dough

1. Make well in the flour.
2. Add oil, salt and little water. Mix well till crumbly.
3. Add more water little by little, kneading into soft pliable dough.
4. Cover with moist cloth, keep aside for 15-20 minutes.
5. Beat dough on work surface and knead again. Re-cover.

* For Filling

1. Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
2. Stir fry for a minute, add onion, saute till light brown.
3. Add coriander, lemon, turmeric, salt, red chilli, garam masala.
4. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
5. Cool. Keep aside.

* To Proceed

1. Make a thin 5" diam. round with some dough.
2. Cut into two halves. Run a moist finger along diameter.
3. Join and press together to make a cone.
4. Place a tbsp. of filling in the cone and seal third side as above.
5. Make five to six. Put in hot oil, deep fry on low to medium till light brown.
6. Do not fry on high, or the samosas will turn out oily and soggy.
7. Drain on rack or kitchen paper.
8. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Hazelnut Biscotti Chocolate Custards

2008-12-15T07:14:00.000-08:00

ingredients

3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2/3 cup Hazelnut Biscotti Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2/3 cup heavy whipping cream
3 large egg yolks

directions

PREHEAT oven to 300° F.

PLACE morsels, Coffee-mate and cream in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until morsels are melted and mixture is completely smooth. Remove from heat.

WHISK egg yolks in small mixer bowl until thoroughly mixed. Whisk about 1 tablespoon chocolate mixture into egg mixture. Continue to gradually add chocolate mixture until combined. Pour evenly into five 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish. Pour hot water into baking dish to 1/2-inch depth (about halfway up sides of ramekins).

BAKE for 30 minutes or until custards are set around edges and centers still move. Cool ramekins in dish until cool enough to handle. Remove ramekins from water; refrigerate to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance.

NOTE: If using shallow ramekins, reduce baking time by 5 minutes.

nutritional information

Calories: 380 Calories from Fat: 240 Total Fat: 27 g

Saturated Fat: 14 g Cholesterol: 165 mg Sodium: 80 mg
Carbohydrates: 33 g Dietary Fiber: 2 g Sugars: 31 g
Protein: 5 g

Costa Rican-Style Eggnog

2008-12-15T07:06:00.000-08:00

Popular throughout Latin America, this holiday eggnog is traditionally served at Christmastime and to ring in the New Year. Generously spiked with dark rum and flavored with cinnamon and nutmeg, it is especially festive when garnished with a bit of grated coconut or a sprinkle of nutmeg. For a unique hostess gift, pour the chilled eggnog into a pretty bottle tied with a ribbon.

ingredients

3 large egg yolks
1/2 cup granulated sugar
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 whole cloves
1/2 cup rum or 1 tablespoon rum extract

directions

WHISK yolks and sugar together in medium, heavy-duty saucepan. Stir in evaporated milk, cinnamon, nutmeg and cloves. Cook over low heat for 15 to 20 minutes, stirring constantly, until mixture reaches 160º F. (do not boil) and is thick enough to coat a metal spoon with a thin film. Remove from heat.

COVER; refrigerate until thoroughly chilled, at least 3 hours or overnight. Remove cloves; discard. Stir in rum. Using a funnel, pour mixture into glass bottle with cap. Keep refrigerated for up to 7 days.

NOTE: Recipe can easily be doubled. More spices can be added to taste. If you like it sweeter, add more sugar.

Snake wine and Scorpion wine

2008-12-09T05:43:00.000-08:00

Snake wine and Scorpion wine are asian beverages that can be found in some Southeast Asian countries such as Vietnam, Thailand, Laos Cambodia, but also in Korea, and Japan.
To prepare this incredible beverage a cobra snake or some scorpions are put into a bottle fulfilled with transparent rice wine liquor and some herbs are added before the drink is left to ferment for months. The venomous cobra snake used to make Snake wine is preserved to have the snake poison dissolved in the rice wine, but because snake venoms are protein-based they are inactivated by the denaturing effects of ethanol, and no more dangerous, but this makes a healthy liquor with many health benefits.
Many types of snake drinks can be found all across Asia, but the most famous one and the only original one is the one found in Vietnam, Thailand, and Laos.

Christmas Eve Beef Stew

2008-12-03T06:55:00.000-08:00

"This is a family tradition for Christmas Eve! Serve with a green salad and a loaf of warm bread. It can also be made in a slow cooker."

INGREDIENTS

* 2 1/2 pounds beef stew meat, diced into 1 inch pieces
* 1 (28 ounce) can stewed tomatoes, with juice
* 1 cup chopped celery
* 4 carrots, sliced
* 3 potatoes, cubed
* 3 onions, chopped
* 3 1/2 tablespoons tapioca
* 2 cubes beef bouillon
* 1/8 teaspoon dried thyme
* 1/8 teaspoon dried rosemary
* 1/8 teaspoon dried marjoram
* 1/4 cup red wine
* 2 cups water
* 1 (10 ounce) package frozen green peas, thawed

DIRECTIONS

1. Preheat the oven to 250 degrees F (120 degrees C).
2. Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Dutch oven.
3. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Servings Per Recipe: 8

Amount Per Serving

Calories: 477

* Total Fat: 14.5g
* Cholesterol: 122mg
* Sodium: 602mg
* Total Carbs: 36.9g
* Dietary Fiber: 6.7g
* Protein: 47.5g

BY: Maridele Neikirk

Types of Wine: Riesling

2008-12-03T06:49:00.000-08:00

Riesling is one of the world's great food wines. Why then is it so often overlooked?

Riesling made its name in Germany. But in recent decades, it's taken to world travel. And it's proving an adaptable grape. Top-notch Rieslings are coming from the Alsace region of France, the Finger Lakes region of New York, and parts of Australia and Washington state.

Tasting Riesling

Riesling is frequently bright with acidity and, depending on where it's grown, on the low-alcohol side, with flavors of apple and citrus. Its crisp, palate-refreshing acidity helps explain Riesling's well-earned reputation as one of the world's great food wines. It pairs beautifully with spicy foods, poultry, pork, and fish--and there's nothing better with Thai food.

But despite being so unrelentingly food-friendly, Riesling is mostly overlooked when we're deciding on a dinner wine. Why all this neglect? Some of it could be attributed to the baffling wine labels on German Rieslings: So many looong German words, so little sense to make of them. Or it could be that sometimes Rieslings are somewhat sweet, though they can also be quite dry ("dry" simply means "not sweet")--Rieslings really run the full gamut. But don't be turned off by a little sweetness. It's a trademark of Riesling that even the sweet versions will offer enough palate-refreshing acidity to keep things balanced, so they're still crisp rather than cloying. If you're not sure if it's dry or sweet, just ask the wine merchant.

Tasting tip: Try slightly sweet, lower-alcohol styles with spicy foods!

Styles of Riesling:

* Germany: German Rieslings run the full range from dry to super sweet dessert wines. They have very good acidity and are low in alcohol, making them the perfect pairing with spicy foods.
* Alsace, France: Alsatian Rieslings tend toward the dry (meaning "not sweet") and full-bodied, usually with more alcohol than German styles.
* Australia: Aussie Rieslings combine bracing acidity with citrus (often lime) flavors and more alcohol than German styles. They can be dry and steely.
* Washington state: Washington Rieslings are known for having a toe in both worlds, bringing together the best of Australian and German styles; they offer a touch of sweetness balanced with refreshing acidity and a measure of alcohol typically greater than German styles.

Riesling Aromas: Riesling is known for aromas of green apple, lime, peach, grapefruit, honeysuckle, mineral, slate, floral, petrol, and toast.

By: Carl Hanson

Beer Margaritas

2008-12-03T06:29:00.000-08:00

"Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering beer flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!"

INGREDIENTS

* 1 (12 fluid ounce) can frozen limeade concentrate
* 12 fluid ounces tequila
* 12 fluid ounces water
* 12 fluid ounces beer
* ice
* 1 lime, cut into wedges

DIRECTIONS

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Servings Per Recipe: 6

Amount Per Serving

Calories: 292

* Total Fat: 0.1g
* Cholesterol: 0mg
* Sodium: 5mg
* Total Carbs: 38.3g
* Dietary Fiber: 0.4g
* Protein: 0.3g

Almond Wine

2008-11-28T07:20:00.000-08:00

Almond Wine -1

1-1/2 oz. bitter almonds
1 lb. raisins
3 lb. granulated sugar
1 gallon water
2 lemons
Yeast and nutrient

Mince the almonds and raisins, then boil gently in 1 gallon water for an hour. Strain the liquor onto the sugar in primary fermentation vessel, stirring until dissolved, then add enough water to restore 1 gallon. Add lemon zest and juice and allow to cool to 70 degrees. Add yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year.

Almond Wine -2

2 oz. mixed sweet/bitter almonds
1 lb. raisins
2-1/2 lb. granulated sugar
1 gallon water
3 lemons
Yeast and nutrient

Chop or mince the almonds and raisins, place in grain-bag with lemon zest, then boil gently in 1 gallon water for an hour, adding sugar and stirring to dissolve near the end. Allow to cool to 70 degrees. Remove grain-bag, squeezing firmly to extract liquor into primary fermentation vessel. Add water to restore 1 gallon. Add lemon juice, yeast and nutrient, cover, and stir twice a day for 10 days. Strain through fine-mesh sieve into fermenting bottle and fit airlock. Rack after 30 days, then again after 6 weeks. Rack and bottle after an additional 6 weeks. Taste after 1 year.

Three Easy French Desserts You Can Make for Dinner Tonight

2008-09-10T08:52:00.000-07:00

Many people think of French cooking as being fussy and time consuming, and while it is true that French haute cuisine takes food preparation to dizzying heights, most of the cooking going on in French kitchens on a daily basis is simple and to the point. After all, French people are just as busy as you are, and they too are looking for shortcuts and easy ways to get dinner on the table.

Here are three fine examples of what you might find for dessert if you were to eat at a French friend's house. Each of these is

1.Made with five or less ingredients, all of which you are likely to have on hand.
2.Require less than 20 minutes preparation time.
3.Will satisfy both with their elegant presentation and with their good taste

Creme caramel

1 1/3 cup sugar, divided
3 cups milk
1 teaspoon vanilla
4 large eggs

To make the caramel, place 2/3 cup of sugar in a small saucepan and wet with just enough water to dissolve it (about 1 tablespoon). Heat on medium heat, shaking the pan occasionally. The sugar will boil for a while until it starts to turn brown. As soon as it starts to turn brown remove it from the heat and pour the caramel into 6 ramekins.

In another saucepan, heat the milk with the other 2/3 cup sugar until it reaches a boil. Stir in vanilla. In a sturdy bowl, beat the eggs until light. Whisk in the hot milk, slowly at first to avoid coagulating the eggs. Whisk to completely mix.

Pour (or ladle if that works better for you) the milk mixture into the ramekins on top of the caramel. Place all 6 ramekins in a large oven proof dish. Fill the dish with water to about 2/3 the height of the ramekins.

In another saucepan, heat the milk with the other 2/3 cup sugar until it reaches a boil. Stir in vanilla. In a sturdy bowl, beat the eggs until light. Whisk in the hot milk, slowly at first to avoid coagulating the eggs. Whisk to completely mix.

Pour (or ladle if that works better for you) the milk mixture into the ramekins on top of the caramel. Place all 6 ramekins in a large oven proof dish. Fill the dish with water to about 2/3 the height of the ramekins.

Carefully place in 300° oven. Bake for 40 minutes to an hour (baking time can depend on the dishes used). The water should not boil during baking. The creme is done when it has set, which you can verify by inserting a knife.

Allow the cremes to cool completely, then cover with plastic wrap and refrigerate in their ramekins until serving time. To serve, run a knife along the outside of each creme, than turn over onto a dessert plate.

Makes 6 servings.

Petits pots de creme au chocolat

1 cup half and half
7 ounces dark chocolate, chopped
3 tablespoons strong coffee (you can use decaf of course)
3 eggs

2 tablespoons cognac (or replace this with two more tablespoons coffee
Bring the half and half to a boil on low heat. Remove from heat immediately and stir in the chocolate. Let rest for one minute to melt the chocolate, then blend until smooth. Stir in the coffee and mix until smooth again.
Beat the eggs until thick and lemon colored - about two minutes with a hand mixer. Add them to the chocolate and mix well, using the hand mixer if you wish. Add the cognac and once again mix until completely combined.

While it is still hot, pour the liquid into small dessert cups.

Refrigerate for at least two hours and even overnight if you wish. Serve cold and within 24 hours.

Makes 6 petits pots

Pommes Bonne Femme -- French Baked Apples

6 cooking apples (Pink Lady give delicious results)
3 tablespoons softened butter
3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 cup heavy cream
toasted slivered almonds and red currant jelly (optional)

Remove the core from each apple leaving it whole (an apple corer is of course handy for this, but a paring knife will work if you cut carefully). Place the apples side by side in a baking dish.
Mix the butter, sugar, and cinnamon and spoon the mixture into the cored apples. Add two tablespoons of water to the baking dish and place in a 400°F oven for one hour. Bake until soft (may take longer if the apples are large).

Serve warm and drizzled with cream and any sauce on the bottom of the baking dish. For an authentic French touch, sprinkle with slivered almonds and add a dollop of red currant jelly.

Makes 6 servings

Author: Kim Steele

Florida vineyard tours and wine tasting

2008-09-10T08:46:00.000-07:00

Muscadine grapes (or scuppernongs as they are sometimes called) are native to Florida and were first used for wine-making by the French Huguenots and early Spanish settlers nearly 100 years before wine was made in California. They can grow as big as golf balls and ripen individually rather than in bunches over a period of a few weeks in late August and into September. The grapes are grown at vineyards around Florida where one can visit for free tasting and a tour. The Chautauqua Winery chose its name because DeFuniak Springs was home to the permanent Winter Assembly of the Chautauqua Assembly from Chautauqua County, New York from 1885 to 1928. Many turn of the century homes and the Chautauqua "Hall of Brotherhood" still stand, gracing the shores of a perfectly round lake that is the centre of the city. The 40-acre vineyard was planted in 1979 and is located 12 miles north of DeFuniak Springs. The varieties of grapes grown by Chautauqua, Carlos (white) and Nobel (red) are improved varieties selected and propagated from native muscadine grapes. A mechanical picker is used to harvest the grapes in the cool morning hours and the grapes are then delivered to the winery for crushing, usually within a couple of hours of picking. This cool picking and rapid processing is essential to capturing the quality and flavour of the grapes. The winery was constructed in 1989 and boasts 70,000 gallons of temperature controlled stainless steel cooperage as well as over 1,980 gallons of barrels for oak ageing. The current wine press was custom made for Chautauqua by the Scharfenberger Company of Germany. It is the largest press of its kind east of the Rocky Mountains. The press gently extracts the juice from 30 tons of fresh grapes, or 35 tons of fermented reds in a single load. After the crushing and pressing the white grape juice is quickly chilled. When the juice is clarified cultured wine yeast is added and the fermentation begins. White wines are generally fermented at very cool temperatures, usually around 50 - 55 degrees to capture aroma and flavour. Red grapes are crushed into fermentation tanks while select wine yeast is added. The grapes ferment "on the skins" for several days to extract the flavour and the colour from the skin of the grape. When ready the free run fermenting juice is drained and the skin and pulp is pressed. Red wines usually ferment at 70 degrees. Both the red and white wines ferment until all the sugar is converted to alcohol and then the fermentation is complete. The wines are then allowed to settle and any blending is done at this stage. Grapes harvested in the fall are usually ready for bottling in the following spring. The retail store at Chautauqua is open for free tasting and tours daily from 9am - 5pm. Chautauqua is located at the intersection of Interstate 10 (exit 85) and Hwy 331 at DeFuniak Springs, Florida. Chautauqua Vineyards has a sister winery, Emerald Cost Wine Cellars in Destin Florida. The Dakotah Winery (Dakotah means friend in the Lokota Indian Language) is a family winery established in 1985. The 12-acre vineyard boasts over 30 varieties of muscadine grape vines which are tended by Baby Doll sheep and Canada geese wandering freely, pruning the vines and mowing the grass. there is a comfortable tasting room, and walking among the grounds viewing grapes, sheep, geese, wood ducks and koi fish is positively encouraged. Dakotah is located at 14635 NW Hwy 19, Chiefland. It is open Monday to Saturday, and is just 10 miles from Manatee Springs State Park. Tim Hubbard www.carhireflorida.net

Author: Tim Hubbard

South American Wines

2008-09-05T07:30:00.001-07:00

South America has gradually become one of the world’s largest and best-loved wine producers. Like Australia and New Zealand, it has taken time to develop and grow its market, but it now makes up a huge proportion of the wine that is available to us through our supermarkets, retailers and wine distributors.

In Latin America, the two countries which produce the most wine by far are Argentina and Chile. Both have wine traditions which go back to the times when they were Spanish colonies and hence viticulture is very much part of the region’s history. In this article, we will look at both countries, both historically and as to their position in today’s wine market.

Argentina now stands proudly in the top five of the world’s biggest wine producers. It has a high consumption within the country itself, Argentines are very fond of red wine to go with their high consumption of local red meat, and exports have risen over the years, making it one of the world’s most exciting New World wine regions. Initially, wine making was introduced to the country by the Spanish, but the industry has been influenced by immigrants such as Italians and Germans, whose love of viticulture has transformed the Argentine wine making patterns and helped make it a successful Export business.

Because of the extensive history of wine making in the region, Argentina has seen the evolution of many local grape varieties, including Torrorité’s (white wine), Malbec (red wine) and Corbeau (also red). Malbec is the favoured Argentine variety, and it has also been found to be the most successfully exported variety. The other industry that has grown on the back of wine making is wine tourism, which means Argentina is the place to go for a different kind of wine holiday than you get in California, France, Italy and Germany.

Wine making in Chile has a similar kind of provenance to that of Argentina. However in Chile Bordeaux varieties arrived in a big way as early as the mid 1800s, and Chile is now one of the top wine producers in the world. Traditionally, Chilean vineyards were in semi-arid regions which are irrigated by water from the Andes, but there has been a surge in interest in the cooler areas, for instance the Llegda Valley which is starting to become recognised for its Pinot Noir.

New World Wines are generally grown in hotter climates than their more Northerly cousins. The grapes tend to get riper, and therefore the resulting wines tend to be more alcoholic – something to keep an eye on when drinking these nectars. The wines are also fuller in body and therefore go well with highly spiced foods and red meats.

For a great range of South American wines, or just to browse wine in general, it is a good idea to consult an independent online wine retailer. You can browse wines in your chosen price range, and you can research before you buy.

- KRISTIAN PHILLIPS

How to Make Wine at Home

2008-09-04T07:02:00.000-07:00

Have you ever wanted to make homemade wine? Here's how.

It's not as difficult as you might think. Mostly, it takes a few pieces of inexpensive equipment, serious cleanliness, and a whole mess of patience.

Like many things we love, wine was probably first discovered by happy accident. Many thousands of years ago, natural yeasts, blowing in the wind, would have settled upon a handful of squashed grapes, whose juice was pooling in the shaded bowl of a rock. After fermenting, some lucky passerby would have stooped down for a taste, and liked what he discovered.

In theory, making wine is as simple as that: Yeasts meet grape juice in an environment that allows fermentation. Of course, over the span of the millennia, the process of winemaking has been refined and the environment controlled, to the point of being both science and art.

For those of us who love wine and consider patience a worthy virtue, here's a quick primer on how to make your own homemade wine.

Equipment Checklist:

One 4-gallon food-grade-quality plastic bucket and lid to serve as the primary fermentation vat

Three 1-gallon glass jugs to use as secondary fermentation containers

A funnel that fits into the mouth of the glass bottles

Three airlocks (fermentation traps)

A rubber cork (or bung) to fit into the secondary fermentation container

Large straining bag of nylon mesh

About 6 feet of clear half-inch plastic tubing

About 20 wine bottles (you’ll need 5 bottles per gallon of wine)

Number 9-size, pre-sanitized corks

Hand corker (ask about renting these from the wine supply store)

A Hydrometer to measure sugar levels

Ingredient Checklist:

Lots and lots of wine grapes

Granulated sugar

Filtered water

Wine Yeast

To the above list you can refine the process by adding such things as Campden tablets to help prevent oxidation, yeast nutrients, enzymes, tannins, acids, and other fancy ingredients to better control your wine production.

Making Wine

Part 1

Ensure your equipment is thoroughly sterilized and then rinsed clean. (Ask at the wine supply store about special detergents, bleaches, etc.). It's best to clean and rinse your equipment immediately before using.

Select your grapes, tossing out rotten or peculiar-looking grapes.
Wash your grapes thoroughly.

Remove the stems.

Crush the grapes to release the juice (called "must") into the primary fermentation container. Your hands will work here as well as anything. Or go old school and stomp with your feet. If you’re making a lot of wine, you might look into renting a fruit press from a wine supply store.

Add wine yeast.

Insert the hydrometer into the must. If it reads less than 1.010, consider adding sugar. If you're adding sugar, first dissolve granulated sugar in pure filtered water (adding sugar helps boost low alcohol levels). Stir the must thoroughly.

Cover primary fermentation bucket with cloth; allow must to ferment for one week to 10 days. Over the course of days, fermentation will cause a froth to develop on top and sediment to fall to the bottom.

Part 2

Gently strain the liquid to remove the sediment and froth.

Run the juice through a funnel into sanitized glass secondary fermentation containers. Fill to the top to reduce the amount of air reaching the wine.
Fit the containers with airlocks.

Allow the juice to ferment for several weeks.

Use the plastic tube to siphon the wine into clean glass secondary fermentation containers. Again, the purpose here is to separate the wine from sediment that forms as the wine ferments.

Continue to siphon the wine off the sediment periodically (this is called "racking") for 2 or 3 months until the wine is running clear.

Part 3

Run the wine into bottles (using the cleaned plastic tubing), leaving space for the cork plus about a half inch or so of extra room.

Insert corks.

Store the wine upright for the first three days.

After three days, store the wine on its side at, ideally, 55 degrees F. For red wine, age for at least 1 year. White wine can be ready to drink after only 6 months.

Wine : Wine Etiquette With Ease

2008-02-21T07:25:00.000-08:00

Correct wine etiquette makes the tasting experience much more enjoyable. Like most interests, there is a set of protocol that most wine lovers adhere to. Good taste dictates that tasting at wineries, ordering wine at restaurants, and hosting a dinner party all require certain formalities.

Tasting Room Etiquette

In a winery's tasting room, white wines are generally tasted first, followed by reds, and then dessert wines. Within these categories, lighter-bodied wines preceed fuller-bodied ones. Water and crackers may be offered to cleanse the palate between each wine. Correct wine etiquette does not dictate that you must finish every glass. Winery tasting rooms provide jars to dispose of excess wine. Do not feel that you need to sample every wine offered- taste what appeals to you.

If you ask for a second tasting of a particular wine, it is in good taste to buy a bottle. Many wineries charge tasting fees which are generally applied to any purchase. It is not mandatory that you buy wine; purchase only what you desire. That being said, if you have made an appointment at a small winery, it is in good taste to make a purchase. Proper wine etiquette dictates that you not bring children to a tasting room.

General Restaurant Wine Etiquette

Wine service at a nice restaurant can be an unneccessarily difficult ordeal. The following tips will allow you to follow the customs of wine service with ease and confidence.

When choosing a wine from a restaurant's wine list, the main goal is to accomplish a suitable pairing with the entrees of your party. If the food orders are too different to generalize with one wine, consider purchasing splits or ordering by the glass. Waiters and sommeliers are there to answer your questions, but availing yourself to their services and advice will be much more beneficial if your questions are relatively specific.

For example, don't ask the sommelier, "What goes well with a rack of lamb?" Rather, ask, "I'd like to balance the spiciness of the lamb with a full-bodied, Syrah-based Rhone. Do you have any favorites?" Your effort will be appreciated and service and interaction will be more seamless. I guarentee you will be more pleased with the outcome.

After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.

A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will be topped last.

Corkage Etiquette

It is increasingly customary in many parts of the country for restaurants to extend corkage policies for patrons whom wish to bring their own wine. However, this is not the case everywhere, (especially on the East Coast), and proper wine etiquette dictates that several things should be kept in mind.

Always call the restaurant in advance to verify that corkage is allowed. Also ask what the fee is to avoid any surprises. In my experience, very few restaurants charge over $20 as a corkage fee. Some restaurants will waive this fee if an additional bottle is purchased from the wine list, but do not assume that this is always the case.

Wine brought to a restaurant should be relatively unique or rare, and definitely should not appear on the restaurant's wine list. After the waiter/sommelier opens and pours the contents, proper wine etiquette dictates that you offer them a taste. Following these guidelines will ensure that both you and the restaurant staff are happy.

The Duty of the Host at Dinner Parties

The duty of the host toward his/her guests is one of the most ancient and enduring forms of etiquette in human civilization. When serving wine, making sure that your guests are comfortable with the process should be your paramount concern.

Before serving, always allow wine time to breathe at room temperature. Never pour wine for guests immediately after opening. It is the host's responsibility to discreetly ensure that the wine is sound and unspoiled. This should be done away from company, and a small amount should be sampled.

Always serve wine to your guests in clean, spotless glasses. This may seem obvious, but it is a very mistake. Additionally, if more than one wine is served, make sure that they are poured in a logical progression.

Especially with older wines, be aware that there may be a significant amount of sediment at the bottom of the bottle. Keep this in mind when deciding the portion given to each guest. Avoid the embarrassing instance of the last person receiving an unacceptable amount of solids in their glass. If this is a concern with a particular bottle, refrain from pouring the last half glass.

It may be necessary or beneficial to decant a wine to either remove sediment or to expose it to oxygen. Be cautious with this practice, as older wines may quickly fade if left in a decanter for too long.

Wine enjoyment should be an enjoyable and unintimidating process. With these tips in mind, you are prepared for the majority of social situations that involve wine.

Wine : Using Cooking Wine

2008-02-21T07:18:00.000-08:00

Cooking wine is sort of a holdover from prohibition. People who grew up thinking Alcohol is Evil didn't want to have any in their homes. But they wanted those delicious flavors in cooking. Cooking wine seemed to be a reasonable compromise.

In essence, cooking wine is really bad wine that then has lots of salt added to it. This makes it pretty much undrinkable by anyone looking to 'get drunk'. However, being a combination of bad wine and lots of salt, it also is pretty much nasty for adding into food too! If you wouldn't want to put something in your mouth in the first place, do you really want to put it into a dish that you heat - meaning its (bad) flavors are now really concentrated down?

Using cooking wine is, simply put, a way to harm a perfectly good recipe. There's really no reason at all to use cooking wine instead of regular wine. If you're worried about youngsters getting into your wine, put it into a high cabinet. Or put it into a locked cabinet! There are probably MANY other much nastier substances in your house that should be locked up if you're worried about this sort of thing. But deliberately cooking with a nasty substance can literally ruin your recipes. You rarely save any money by buying cooking wine, either.

If you have a recipe that calls for wine or cooking wine, use a real wine from your local wine shop. All of the wines used in cooking should be found there quite easily. If your recipe calls for cooking wine and you go with normal wine, be sure to taste your recipe after adding the wine to see if you should also add in some salt, too. Some common types of cooking wine are:

Sherry

Sherry is a fortified (brandy-added) wine from the south of Spain. Because it's fortified, you can keep a bottle around for months after you open it, as long as you keep it sealed and cool. It usually has a rich, sweet flavor.

Marsala

Marsala comes from Sicily, which is the island at the toe of Italy's boot. It's a wine fortified with brandy and comes in red and white varieties, tho the red is the most popular type. It's a rich, sweet flavor and is used very much in Italian cooking, especially Chicken Marsala .

Wine : Cline Ancient Vines Zinfandel

2008-02-21T07:12:00.000-08:00

Type: Red Zinfandel
Maker: Cline

Flavors of dark beries, coffee and chocolate with great vanilla oak character and a long, lingering finish.

Chicken Recipe: Chicken-Strawberry Salad

2008-02-21T07:05:00.000-08:00

This colorful salad contains skinless, boneless chicken breasts that are served on a bed of lettuce, with fruit and an orange juice dressing.

Ingredients:

2 tablespoons orange juice
1 tablespoon olive oil or salad oil
2 teaspoons sugar
1/4 cup soy sauce
2 green onions, thinly sliced (1/4 cup)
2 tablespoons orange juice
1 tablespoon lemon juice
1 clove garlic, minced
12 ounces skinless, boneless chicken breasts
4 cups spinach leaves
1 cup sliced fresh strawberries 1 11-ounce can mandarin oranges, drained

Method

Dressing: In a screw-top jar combine 2 tablespoons orange juice, the oil, and sugar; cover and shake well. Chill dressing until serving time. For marinade, combine soy sauce, green onions, 2 tablespoons orange juice, the lemon juice, and garlic. Place chicken in a plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill 2 to 4 hours, turning chicken occasionally. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill over medium coals for 5 minutes. Brush with marinade; turn chicken and brush with marinade. Grill 7 to 10 minutes more or until chicken is tender and no longer pink. Cool slightly; slice chicken breast. Discard any remaining marinade. Line 4 individual plates with spinach leaves. Arrange strawberries, oranges, and chicken breast slices on spinach-lined plates. Shake dressing; drizzle over salads.

Number of servings: 4

Chinese Broccoli Recipe - Chinese Broccoli With Oyster Sauce

2008-02-08T06:53:00.000-08:00

Easy to prepare, pretty to look at and packed with beta-carotene, this dish of fragrant Chinese broccoli ticks all the boxes.

Preparation Time 10 minutes

Cooking Time 5 minutes

Ingredients (serves 6)

2 bunches gai lan (Chinese broccoli), washed
60ml (1/4 cup) oyster sauce
1 garlic clove, crushed
1 1/2 tbs light soy sauce
1 tsp caster sugar
1 tbs vegetable oil
2 tsp sesame oil

Method

Cut the gai lan stems from the leaves. Cut the stems in half lengthways. Cut the leaves in half crossways.

Combine the oyster sauce, garlic, soy sauce and sugar in a small bowl, and stir until the sugar dissolves.

Cook the gai lan stems and leaves in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a serving platter.

Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds.

Pour over the gai lan. Drizzle over the oyster sauce mixture and serve.

Prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3 up to 10 minutes before serving.

Chinese Broccoli Recipe-Chinese broccoli & mushroom stir-fry (vegetarian)

2008-02-08T06:46:00.000-08:00

Ingredients (serves 4)

1 tbs peanut oil
3 garlic cloves, crushed
2 tsp grated ginger
1 red capsicum, thinly sliced
2 bunches Chinese broccoli (gai lan), ends trimmed, cut into 6cm lengths
150g oyster mushrooms, halved
200g fresh shiitake mushrooms, sliced
1/4 cup (60ml) vegetarian oyster sauce*
1 tbs soy sauce
2 tsp sambal oelek* (Indonesian chilli paste)
Steamed rice, to serve

Method

Heat the oil in a wok over medium heat.

Add the garlic and ginger and stir-fry for 30 seconds.

Add the capsicum and stir-fry for 2-3 minutes.

Add the Chinese broccoli and mushrooms and stir-fry for a further 3 minutes, until the broccoli is just wilted.

Add the oyster sauce, soy sauce and sambal oelek to the wok, then toss to coat and warm through for about 1 minute. Serve over steamed rice.

Vodka smoothies

2008-02-08T06:37:00.000-08:00

Ingredients

1 cup (250ml) pineapple juice
1/4 cup plain yoghurt
1 banana, peeled, chopped
90ml vodka
2 tbs caster sugar
1/2 cup ice cubes

Method

Place all the ingredients in a blender and blend to a smooth consistency. Serve in tumblers

Makes 2

Vodka Smoothie

2008-02-08T06:29:00.000-08:00

"Great fruity smoothie with just enough vodka to make you smile. Tastes great."

INGREDIENTS

6 fluid ounces vodka
18 fluid ounces orange juice
1 cup frozen strawberries
4 scoops orange sherbet
1 cup crushed ice

DIRECTIONS

In a blender, mix the vodka, orange juice, strawberries, orange sherbet, and ice. Blend until smooth.

Chocolate Chip Cookie Recipe

2008-02-03T05:50:00.000-08:00

Chocolate chip cookies represent half of the cookies baked in American homes each year. This chocolate chip cookie recipe will produce a treat that is sure to please everyone in your house!

Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Directions

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

SOYABEAN CASSEROLE

2008-02-03T05:40:00.000-08:00

Ingredients :

1 tbsp. oil

1 ½ tsp. ginger garlic paste

100 gm mushrooms diced

1 tbsp. Soya sauce

2 carrots chopped

1 tbsp. Corn flour

1 cup vegetable stock

½ tsp. chili powder

4 spring onions finely chopped

1 tbsp. Sherry

1 ½ cup cooked Soya beans

½ cup mixed nuts

1 tsp. Honey

Method:

1. Heat oil in a saucepan.

2. Add chili powder , ginger – garlic paste .

3. Cook for one minute.

4. Add vegetables including nuts. Cover and cook for 10 minutes

5. Combine corn flour , sherry, honey , Soya sauce and stock.

6. Mix well and addto vegetables with Soyabeans.

Stir until Soya sauce boils and thickens, reduce heat, cover and simmer for 10 minutes. Serve

EXOTIC COCKTAIL SNACK (makes 24 pieces)

2008-02-03T05:37:00.000-08:00

Covering:

treated Nutrela flakes
2 cups

thick pohas (beaten rice)
1 cup

chili powder
¾ tsp.

Oil for deep frying

raw Nutrela flakes
½ cup

onion juice
2 tbsp.

salt
¾ tsp.

Wash poha drain on a sleeve, but do not squeeze out water. Mix with soaked Nutrela flakes and other ingredients Knead well to a pliable dough and test stand half and hour Divide dough into 24 equal portions. Take each portion and flatten with fingers on moisturised palm. Place a small portion of the stuffing in it and shape into any desired shape. Deep fry in oil. Serve hot with chutney or sauce.

Stuffing:

chopped dates
½ cup

finely chopped coriander leaves
1 tbsp.

finely chopped green chilies
1 tsp.

salt
¼ tsp.

Crush salt and green chilies then mix all ingredients.

MOJITO RECIPES - Bacardi Mojito

2008-01-27T06:16:00.000-08:00

An easy mojito recipe to liven up your evening:

1.5 oz BACARDI Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup
(or 4 tsp. sugar)

The coolest summer drink recipes from the hottest bars always include Bacardi mojitos. Follow us step by step through our no-fail mojito cocktail recipe and mix up the sparkle for your party.

For the smoothest summer cocktails, gently crush mint leaves and lightly squeeze lime in a cool tall glass. Pour sweet syrup to cover and fill glass with ice. Add Bacardi Rum, club soda, and stir your emerging mojito well. Garnish with a lime wedge and a few sprigs of mint. The best bar recipes then add these essential steps: toast, sip, and enjoy fine Bacardi mojitos with your friends.

Share the secrets of your original or favorite Bacardi bar recipes with your friends - send an e-recipe for mojitos today!

For over a century, the Bacardi Mojito has channeled the spirit of old Havana. Use our original mojito cocktail recipe to bring a little Caribbean flair to your social event or mojito party.

Lasagna Bolognese Recipe

2008-01-27T05:58:00.000-08:00

Ingredients

Bolognese Sauce
2 oz. Diced pancetta, finely chopped
1 Medium Spanish onion or yellow onion, finely chopped
1 Stalk celery, finely chopped
1 Carrot, finely chopped
4 Tbsp unsalted butter
11 oz Ground beef
4 oz Ground pork
4 oz Ground Italian sausage
1 freshly ground clove
Dash of freshly ground cinnamon
1 tsp freshly ground black pepper
2 lb peeled and chopped tomatoes (or 1 28-oz can whole peeled tomatoes, packed in water)
1 cup whole milk
1/2 teaspoon sea salt

Béchamel Sauce
2 cups whole milk
1/4 cup unsalted butter
1/4 cup all-purpose unbleached flour

Lasagna
Enough lasagna noodles to make four layers in a 13x9-inch baking pan with the lasagna pieces overlapping each other a little bit.
Recommended 16 sheets of De Cecco brand Italian lasagna noodles.

1 cup freshly grated Parmesan cheese

Prepare the Bolognese Meat Sauce

1 Make the soffritto. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.

2 Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.

3 Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.

4 Add milk and season with sea salt. Then turn down the heat and simmer for 2 and 1/2 hours. Stir at least every 20 minutes.

Make the Béchamel sauce.

5 Heat the milk until almost boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat. (See Wikipedia on Béchamel Sauce for more information on this sauce.)

6 Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly.

7 Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.

8 Season with some sea salt, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.

Prepare the Lasagna

9 Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole.

10 Spread a little olive oil around the inside of a 13x9-inch baking pan. Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor. Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce. Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan.

11 Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving.

Lasagna Recipe

2008-01-27T05:53:00.000-08:00

Ingredients:

1 lb lean ground beef
1/2 medium sweet white onion, diced.
1/2 large green bell pepper, seeds and veins removed, diced.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Power
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar

Cooking Utensils

Large skillet (for browning beef, onions, green pepper)
6 Qt pot (for noodles)
3 Qt pot (simmer sauce)
13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Large colander (drain/blot beef, drain noodles)
Large baking pan (to wash and cool noodles)
Large slotted cooking spoon
Large cooking spoon
Paring knife

1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)

Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add garlic and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.

Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

3 Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.

4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.)

SALMON RECIPES- Lomi Lomi

2008-01-27T05:43:00.000-08:00

"Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi!"

INGREDIENTS

2 cups diced salted salmon
6 medium tomatoes, diced
1 white onion, chopped
1/2 cup chopped green onion
sea salt to taste
cayenne pepper to taste

DIRECTIONS

In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Tip

Sometimes the salmon is salty enough; taste it first before adding any salt. Additionally, if the fish is excessively salty, you can soak it over night and rinse prior to preparing this dish.

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 45

Total Fat: 1.2g
Cholesterol: 5mg
Sodium: 479mg
Total Carbs: 4g
Dietary Fiber: 1g
Protein: 5g

SALMON RECIPES -Salmon with Crayfish and Red Wine Sauce

2008-01-27T05:33:00.000-08:00

SERVES 6

Red wine sauces are used almost exclusively with meat or poultry in France; this recipe is an exception. Here Gigondas, a full-bodied red wine from the Rhône valley, adds taste and colour to a dark crayfish-flavoured sauce, which is served with sautéed salmon fillets; the overall effect is stunning and the taste of the wine perfectly complements that of the fish.

As is the rule with other dishes that emphasize the taste of a specific wine, the wine used for making the sauce should also be served to accompany the fish.

NOTE: Frozen crayfish can be used for this recipe, but they must be defrosted first.

FISH STOCK
1 whiting or 450 g (1 lb) mild flavoured white fish, such as haddock, plaice, sole and brill, with bones and/or heads
1 medium leek, coarsely chopped
1 stalk celery, coarsely chopped
1 medium onion, coarsely chopped
1 clove garlic
Parsley stalks
1 sprig thyme
1 bar leaf
300 ml (I0 fl oz) dry white wine
600 ml (20 fl oz) water

1.25 kg (2.5 lb) salmon Fillet, skinned
1 kg (2 lb) uncooked crayfish
Salt and freshly ground pepper
165 g (5.5 oz) butter
2 shallots, Finely chopped
700 ml (1.25 pints) red wine from the Côtes du Rhône (preferably Gigondas)
1 tomato, coarsely chopped

BEURRE MANIÉ
15 ml (1 tbsp) flour
15 g (1/2 oZ) butter, softened

6 large murhrooms, trimmed, cleaned,and cut into julienne
225 g (8 oz) spring onions
15 ml (1 tbsp) vegetable oil
Chervil or parsley sprigs, to garnish

Prepare the fish stock: use the ingredients listed and follow the directions for a basic fish stock. Strain.

Clean the salmon. Make the fillets and skin them. Cut the salmon into escalopes (see technique photograph): use a small knife to remove the dark flesh from the fillet's. Rinse quickly under cold running water and dry well with paper towel. Starting at the tail end and holding the knife at an angle, cut the fillets diagonally into thin escalopes about 7.5 cm (3 inches) long; set aside.

Reserve 6 whole crayfish for garnishing. Plunge the remainder into a large pan of boiling salted water. Boil for 1 minute, then drain. Twist the middle tail fins and pull sharply to remove the intestines. Remove and reserve the shells. Season the shelled tails with salt and pepper, then set aside.

Prepare the sauce: melt 30 g (1 oz) of the butter in a large frying pan over medium heat. Add the crayfish shells and shallots and cook for about 5 minutes, until the shallots are soft but not coloured. Crush the shells in the pan with a wooden pestle or mallet. Add the wine and bring to the boil. Add the strained fish stock and chopped tomato. Season with salt and pepper and cook over medium heat until reduced by about one-third. Strain, pressing down on the solids to extract all of the liquid; discard the solids. Return to the heat and simmer until the sauce is reduced by one-third. Mash the flour and softened butter with a fork to make a beurre manié. Bring the sauce to the boil and whisk in the beurre manié little by little until the sauce reaches the consistency of double cream. (You may not need to add all of the beurre manié.) Set the sauce aside.

Heat 30 g (1 oz) of the butter in a frying pan over high heat. Add the mushrooms and cook quickly until all the moisture has evaporated. Season to taste with salt and pepper. Remove from the pan and set aside.

Trim the root ends from the spring onions. Then, starting about 2.5 cm (1 inch) from the root ends, cut through the length of the spring onions; rotate them and repeat so that the spring onions are quartered but still attached.

Heat another 45 g (1.5 oz) butter in the same pan over medium heat. Add the spring onions and cook until soft but not coloured. Remove from the pan and set aside.

Heat 15 ml (1 tbsp) oil in the same pan over high heat until sizzling hot. Add the shelled crayfish tails and sauté for 1-2 minutes, shaking the pan frequently, then set aside.

Prepare the whole crayfish garnish: insert the claws of the reserved whole crayfish into the base of the tails (see photograph above) and cook in boiling salted water for 1 minute. Remove with a slotted spoon and set aside.

Sauté the salmon: heat 30 g (1 oz) of the butter in a large frying pan over high heat. Season the salmon escalopes with salt and pepper and add half of them to the pan. Sauté for 2 minutes on each side. Remove from the pan and cover with aluminium foil to keep warm. Discard the fat in the pan. Add the remaining butter and repeat to cook the remaining escalopes.

To serve, reheat the spring onions, mushrooms and sauce, if necessary. Spoon a shallow pool of sauce onto a serving plate. Arange overlapping escalopes of salmon on the sauce. Fold the spring onions in halves and arrange around the salmon and top with crayfish tails. Scatter the mushrooms around the salmon. Garnish with the whole crayfish and small sprigs of chervil. Serve any remaining sauce in a sauceboat.

Dosai (Fermented Lentil Crepes)

2008-01-26T21:23:00.000-08:00

The dosa is a South Indian crêpe. This food, high in carbohydrates and proteins, is a typical South Indian breakfast recipe.

3 cups of long grain rice
1 cup of hulled urad dal (the seeds are pale white)
salt to taste (about 2 teaspoon)

Soak the rice and the dal separately, for about 5-8 hours. Grind the rice using a blender or food processor in batches with sufficient water until it is a smooth paste. Start with a small amount of water and add until the paste is thin enough to flow smoothly.

Now grind the dal in two batches. The dal needs to be ground while slowly adding more water from the top of the blender. (When ground, the dal has the tendency to fluff up, this tendency must be encouraged by adding only a little water at a time while stirring and continuing to grind. The dal should double in quantity after grinding, while the quantity of rice would have remained unchanged.) Now mix both the pastes with the salt in a dish that is at least a third bigger in size, allowing space for the dough to rise. Leave for about 8 hours in a dark warm place like an oven that has been heated to 200 degrees and turned off.

Use a heavy cast-iron griddle (a flat non-stick pan will do). Heat the griddle/pan until a few drops of water dropped on the surface sizzles. Take a deep ladle full of dough and drop the dough in the middle of the pan, quickly swirl the dough away from the middle until it is spread evenly in a circle around the pan. You must do this quickly because once the dough cooks, it is difficult to spread. Take a teaspoon full of oil and spread it around the edge of the dosai. Wait a minute or so, until you see the edges browning and insert a flat ladle that has sharp edges under and all around the dosai, until it is released completely. After releasing the dosai, flip it around on the other side and put another teaspoon of oil around the edges. Wait a minute or two until it is cooked and remove from the pan.

Before making the next one, use a small piece of paper kitchen towel and rub any excess oil off the pan. Dosas can be stuffed with a spicy potato stuffing or eaten plain with coconut chutney and sambhar.

Dosas are typically served with a side accompaniment which varies according to regional and personal preferences. More common side items include:

sambar

"wet" chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dhal, green chilies, and mint or coriander (cilantro)

"dry" chutney pudi or powder of spices and desiccated coconut

Indian pickle

milagai podi, fry dry chillies , lentils, asafoetida , ell, salt and grind coarsely

chicken or mutton curry (commonly served in non-vegetarian households in Tamil Nadu)

curd with chilli powder topping

Muddha Pappu(dal) with large amount of ghee (the traditional way of eating dosa in many parts of Andhra Pradesh)

Easy to make potato salad

2008-01-26T21:10:00.000-08:00

Piquant potato salad

Ingredients

750 gms baby potatoes
salt to taste

For the dressing:

3 tbsps olive oil
1½ tbsps white vinegar
8 peppercorns (crushed)
1tsp English mustard paste
2 pickled gherkins, finely chopped
1 tbsp chopped fresh parsley

Method

Scrub the potatoes clean, wash and place in a large pan of boiling salted water. Boil for 15-20 minutes or till just tender. Drain. Meanwhile, make the dressing. Pour the olive oil and white vinegar into a small bowl; stir in salt to taste, crushed peppercorns, mustard paste, gherkins and parseley. place the potatoes in a large bowl and pour the dressing over it while the potatoes are still warm. Stir gently to coat thoroughly with the dressing. leave to cool, but do not chill. Serve in a shallow dish at room temperature.

Healthy recipe : Spinach and Cheddar Frittata

2008-01-24T07:01:00.000-08:00

Ingredients

4 large egg(s)
2 large egg white(s)
1 cup spinach, fresh, baby leaves, chopped
2 Tbsp scallion(s), finely chopped
1/4 tsp table salt
1/4 tsp black pepper
1 sprays cooking spray
1/2 cup shredded fat-free cheddar cheese

Instructions

1.Preheat oven to 400°F.

2.In a large bowl, beat together eggs and egg whites; stir in spinach, scallion, salt and pepper.

3.Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over medium heat. Pour egg mixture into skillet and cook until partially set, about 5 minutes.

4.Sprinkle cheese over eggs. Place skillet in oven and bake until cheese softens and eggs firm up, about 5 minutes. Remove from oven and let stand 1 minute before cutting into 8 wedges. Yields 2 wedges per serving.

A few shortcuts like store-bought shredded cheese and a bag of pre-washed spinach (just rinse at home), make this frittata a tasty, simple meal.

Servings: 4
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy

Fluffy Fruit Salad

2008-01-23T06:32:00.000-08:00

INGREDIENTS

1 (20 ounce) can unsweetened pineapple tidbits, drained
1 (16 ounce) can whole berry cranberry sauce
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) carton frozen whipped topping, thawed
1/2 teaspoon grated orange peel
Lettuce Leaves (optional)
1/2 cup pecan halves, toasted

DIRECTIONS

In a bowl, combine pineapple, cranberry sauce and oranges. Fold in whipped topping and orange peel. Serve on lettuce if desired. Garnish with pecans just before serving. Store leftovers in the refrigerator.

NUTRITION INFORMATION

Servings Per Recipe: 14

Amount Per Serving

Calories: 160

Total Fat: 7.2g

Cholesterol: 0mg

Sodium: 13mg

Total Carbs: 24.9g

Dietary Fiber: 1.5g

Protein: 1g

Excellent and Healthy Cornbread

2008-01-23T06:18:00.000-08:00

"This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine."

INGREDIENTS

1 cup unbleached flour
1 cup cornmeal
1/4 cup white sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup plain nonfat yogurt
2 eggs, beaten

DIRECTIONS

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.

2.In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.

3.Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 118

Total Fat: 1.4g

Cholesterol: 36mg

Sodium: 280mg

Total Carbs: 21.9g

Dietary Fiber: 1g

Protein: 4.4g

Healthy Recipe : Penne with Shrimp

2008-01-19T05:37:00.000-08:00

"A light but tasty Italian dish!"

INGREDIENTS

1 (16 ounce) package penne pasta
2 tablespoons olive oil
1/4 cup chopped red onion
1 tablespoon chopped garlic
1/4 cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

DIRECTIONS

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.

3.Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Healthy Recipe : Baked Sweet Potatoes

2008-01-19T05:23:00.000-08:00

"Very healthy and tasty sweet potatoes that will be a great addition to any meal. Very easy!"

INGREDIENTS

2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.

2.Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).

3.Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Healthy Recipe: Tomato Basil Squares

2008-01-17T06:06:00.000-08:00

If you're hosting a party this holiday season, sometimes it's hard to come up with new, tasty and crowd pleasing appetizers that are also easy to make. Today's healthy recipe is fresh, simple, and delicious - and it makes a great presentation. For larger parties, consider doubling the recipe: guests will gobble up this sophisticated take on 'pizza' long before you ring in the New Year!

1 package (10 ounces) refrigerated pizza dough
2 cups shredded mozzarella cheese, divided
1/4 cup Parmesan cheese, grated
2 teaspoons dried basil leaves
3/4 cup mayonnaise
1 garlic clove, pressed
4 to 5 plum tomatoes, seeded, thinly sliced

Preheat oven to 375 degrees. Sprinkle a little flour on a large cookie sheet. Press out dough to within 1 inch of the edge. Very lightly oil crust. In a medium bowl combine 1 cup mozzarella cheese, Parmesan cheese, basil, mayonnaise and garlic. Mix well. Spread mixture over lightly oiled crust. Place thinly sliced tomatoes in a single layer over the mixture. Sprinkle the second cup of mozzarella cheese over the tomato slices. Bake 20 minutes; top will be light brown. Use pizza cutter to make squares. Serve warm.

Healthy Recipe: Italian Vegetable & White Bean Soup

2008-01-17T05:57:00.000-08:00

There are so many ways to make “Italian soup” but this healthy recipe doesn’t require soaking beans overnight or pureeing the vegetables. It’s simple, healthy, hearty and tasty.

Top it with a drizzle of olive oil, or for those who love it, try truffle oil. We’re serving ours with Parmesan cheese toast, but another option is to serve it with a wedge of Parmesan cheese on the side.

Makes 4-6 servings (about 6 cups)

2 tablespoons olive oil
½ large onion, chopped
2 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 stalks celery, cut in ¼ inch slices (about ¾ cup)
2 medium carrots, cut in ¼ inch slices (about ¾ cup)
½ teaspoon salt
1 (14.5 ounce) can diced tomatoes
3 cups vegetable or chicken broth
1 tablespoon chopped fresh basil
1 bay leaf
2 (15 ounce) cans cannellini beans, drained and rinsed
Salt
Pepper

Heat olive oil in large saucepan over medium heat; add onion, garlic, thyme and rosemary and sauté about 5 minutes. Stir in celery, carrots and salt and sauté about 10 more minutes. Add tomatoes, broth, basil and bay leaf and simmer about 15 minutes or until vegetables are tender. Add beans and continue to simmer about 5-10 minutes. Remove bay leaf, season with salt and pepper to taste and serve.

Kumquat-Ginger Caipirinha

2008-01-15T06:28:00.000-08:00

Place the Kumquat-Ginger Caipirinha on your list of drinks to try at least once in your life, it is a divine flavor experience. It is a flavored version of the popular Brazilian rum drink, the Caipirinha, in which fresh kumquats and ginger flavor the sugar and cachaça. It is refreshing and complex and, since it is so dependent on fresh flavors, should be made with a premium cachaça. Good cachaça can be hard to find, but brands like Leblon are becoming more common.

INGREDIENTS:

2 oz Leblon cachaça
5 kumquats, sliced
1 1/2 - 2 Tbsp superfine sugar
1 tsp chopped, fresh ginger
slice of kumquat for garnish

PREPARATION:

1.Place the kumquats, ginger and sugar into an old-fashioned glass.

2.Muddle well.

3.Fill the glass with ice, then add the cachaça.

4.Stir well or shake it.

5.Garnish with a slice of kumquat.

Mojito

2008-01-15T06:22:00.000-08:00

The Mojito has risen in the ranks to become of the most popular cocktails. It originated in Cuba, was second to the Daiquiri on Ernest Hemmingway's list of favorite cocktails and, since the 1980's, has become one of the more fashionable tropical cocktails. It's very simple, using mint and lime to accent the rum. Choose a premium rum like Bacardi or Mount Gay for a spectacular Mojito.

INGREDIENTS:

2 tsp sugar
6-8 mint leaves
club soda
1 lime, halved
2 oz light rum
mint sprig for garnish

PREPARATION:

1.Place the sugar, the mint leaves, and a little club soda into a highball glass.

2.Muddle well to dissolve the sugar and to release the mint flavor.

3.Squeeze the juice from both halves of the lime into the glass.

4.Drop one half of the lime into the glass.

5.Add the rum.

6.Stir.

7.Fill the glass with ice cubes.

8.Add the rest of the club soda.

9.Garnish with the mint sprig.

Prawn Ghassi (coconut-based prawn curry)

2008-01-15T06:15:00.000-08:00

In this popular Malwani (from the western coast of India) curry, the delicate flavors of coconut are a perfect complement to the taste of the prawns.

INGREDIENTS:

1 kg medium-sized prawns/shrimps (shelled and deveined)
3 large onions chopped fine
2 cups fresh grated coconut
5 dry red chillies
2 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp fenugreek seeds
1 1/2 tbsps black peppercorns
1/2 tsp turmeric powder
2 tbsps garlic paste
Salt to taste
4 tbsps vegetable/ canola/ sunflower cooking oil
Walnut-sized ball of tamarind, soaked in hot water and pulp removed
Chopped fresh coriander to garnish

PREPARATION:

.Roast the dry red chillies on a hot pan till they begin to release their aroma.

.Grind all the spices, coconut, 2 of the onions, garlic and tamarind pulp into a smooth, thick paste. Do not add any water while grinding the masala.

.Heat the oil in a wide, heavy-bottomed pan on a medium flame.

.Add the remaining onion and fry till golden.

.Add the wet masala paste and fry, stirring frequently, till the oil begins to separate from the masala.

.Add 1 1/2 cups of hot water to this masala and stir to mix well.

.Bring to a boil, simmer and add the prawns. Cook for 3 minutes and turn off fire.

.Garnish with chopped fresh coriander and serve with plain boiled rice.

South Indian Fish Curry

2008-01-15T06:09:00.000-08:00

The tamarind in this gravy-based dish gives it a lovely tangy flavor that goes really well with plain boiled rice. In fact, that is how it is traditionally eaten.

INGREDIENTS:

1 dozen, 1" thick pieces of fish (any fish with firm white flesh)
7-8 dry red chillies
Golf-ball sized lump of tamarind (soak in 2 cups hot water)
2 tbsps coriander powder
1 tsp turmeric powder
1 small coconut grated
2 cups coconut milk
Salt to taste
3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp fenugreek seeds
8-10 curry leaves
2 green chillies
2 medium-sized onions ground to a paste
1 large tomato chopped fine
1 tbsp garlic paste
1/2 tsp freshly ground pepper
1/2 tsp cumin powder

PREPARATION:

. Use a mortar and pestle to pound the dry red chillies into a coarse paste with a teaspoon of water.

.Squeeze the soaked tamarind well to release all the pulp from it. Strain to get thick tamarind juice and discard the pith and seeds.

.Mix the red chilli paste and tamarind juice with the coriander and turmeric powders and salt to taste.

.Also add the grated coconut and half the coconut milk. Mix well.

.Put the pieces of fish in a large, flat dish and pour the above mixture over it to cover. Make sure all the pieces are coated. Marinate for 3 hours.

.Heat the cooking oil in a deep pan, on a medium flame till hot. Add the curry leaves, fenugreek seeds, green chillies. Fry till spluttering stops.

.Now add half the onion paste. Fry till the onion begins to brown very slightly.
Add the chopped tomato. Fry till the masala starts to release its oil and turn darker. Stir frequently while frying.

.Now add the fish marinade and stir. Bring to a boil (on medium heat). Add the remaining onion paste, the garlic paste, pepper, cumin and remaining coconut milk.

.Simmer and cook till oil begins to appear on top of the gravy. Add the pieces of fish now and cook till done. If stirring, do so very gently to avoid breaking the pieces of fish.

.Turn off heat and serve South Indian Fish Curry with plain boiled rice.

Snazz up spinach

2008-01-12T06:50:00.000-08:00

Crackling spinach

Ingredients

2 medium bunches of spinach
oil to deep fry
2 tbsps sesame oil
1 tsp red chilli flakes
salt to taste
1 tbsp sugar
1 tbsp sesame seeds, toasted

Method

Wash, trim and drain spinach leaves. Dry and cut into thin strips. Deep fry spinach in a wok till crisp. Drain and place on absorbent paper. Heat sesame oil in a wok, add red chilli flakes and fried spinach. Sprinkle salt, sugar and sesame seeds. Toss well and serve.

Sarkarai Pongal

2008-01-12T06:45:00.000-08:00

Ingredients

2/3 cup rice
1/3 cup green gram dal (moong dal)
3 tsp black gram dal (chana dal)
1cup milk
2 cups water
1 ½ cups crushed jaggery
8 to 10 split cashew nuts
1 tbsp raisins
4 cardamoms powdered
2 tbsp grated coconut
6 to 8 tsp ghee

Method

Roast the green gram dal and chana dal together in a dry frying pan on low flame for 3 to 4 minutes till they change colour slightly. Add the rice and dry roast till it is just heated. Pressure-cook adding the milk and water. Mash well when done and keep aside. Add 3/4 cups water to the jaggery and heat on low flame, stirring frequently, till the jaggery melts. Remove from the flame, cool and strain. Heat a frying pan, add 5 tsp ghee and roast the cashew nuts till they change colour. Add the raisins and then the grated coconut. Pour the jaggery solution into the above and cook till it becomes thick and frothy. Add the mashed rice-dal mixture, mix well, add 3 tsp sugar and the remaining ghee and continue cooking on low flame till you reach a semi-solid consistency. It thickens further as it cools. Add cardamom powder, mix well and serve hot.

Tip: This is traditionally cooked in a new earthen or bronze pot on Sankranti.

Sesame Seared Tuna

2008-01-10T08:12:00.000-08:00

"Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna."

INGREDIENTS

1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

DIRECTIONS

1.In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

2.Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

3.Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Farikal

2008-01-10T08:05:00.000-08:00

"This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes that have been sprinkled with parsley."

INGREDIENTS

8 ounces sliced lamb meat
1 head cabbage, cored and sliced
2 cups water
1 1/2 tablespoons whole black peppercorns
salt to taste

DIRECTIONS

Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

PREP TIME 2 Hrs
COOK TIME 2 Hrs
READY IN 4 Hrs

Tropical Fruit Smoothie

2008-01-10T07:58:00.000-08:00

"A yummy fruit smoothie made with tropical fruits."

INGREDIENTS

1 mango, peeled and seeded
1 papaya, peeled and seeded
1/2 cup fresh strawberries
1/3 cup orange juice
5 cubes ice

DIRECTIONS

Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.

PREP TIME 5 Min
READY IN 5 Min

Set your table for X’mas

2008-01-09T05:44:00.000-08:00

Christmas glazed ham

Ingredients

2 medium oranges
1 medium lemon
1 medium grapefruit
100 ml pineapple juice
6 tbsps brown sugar
3 tbsps mustard seed
cloves as required
1 leg of ham, bone in or out

Method

Preheat your oven to 160°C. Peel the oranges, lemon and grapefruit and juice the fruit. Combine the fruit juices with the pineapple juice and add brown sugar. Dissolve it over low heat. Add the mustard. Remove the skin from the ham and score the fat into diamond shapes. Place a clove into each diamond and spread the glaze over the ham. Place the cake rack into the baking dish and put the ham on top. Pour half a cup of water into the baking tray and cook for 30 minutes. Cool slightly, till the glaze firms up and the ham may then be carved as required.

Christmas Stollen

Ingredients

Fruit & Nut Mixture
900 gms golden raisins
30 gms candied lemon peel
12 gms candied orange peel
10 ml rum/ orange juice
35 gms almonds (blanched)
Sponge
65 gms bread flour
40 ml whole milk (cold)
3 gms instant dry yeast
Final Dough
100 gms sponge (above)
65 gms bread flour
70 gms butter
10 gms almond (finely chopped)
5 gms sugar
3 gms salt
2 gms lemon peel, grated
A pinch of ground cloves
A pinch of ground ginger
A pinch of ground allspice
A pinch of ground cinnamon
A pinch of fruit and nut mixture

Method

For the fruit and nut mixture, rinse the raisins, lemon and orange peel and mix with rum. Cover and soak for eight to 24 hours. Before folding the garnish into the dough, add the nuts. For the sponge, mix the flour, milk, and yeast. Ferment until the sponge has risen and just begun to recede, 30-40 minutes at 24°C. For the final dough, mix the sponge dough, flour, butter, almond, sugar, salt, lemon zest, cloves, ginger, allspice, and cinnamon. Ferment the dough for 55 minutes. Fold in the fruit and nut mixture. Ferment for about 15 minutes. Shape the dough like a bread and place on a baking tray. Ferment the dough for 1½ hours. Bake at 200°C for 40 minutes.

Ginger bread cookies

Ingredients

210 gms butter
210 gms sugar
150 ml corn syrup/ maple syrup
100 ml milk
650 gms flour
6 gms baking soda
10 gms cinnamon powder
6 gms clove powder
6 gms ginger powder

Method

Place butter, sugar, corn syrup and milk in a saucepan. Melt the butter and sugar to make a syrup. Sieve flour, baking soda, cinnamon, clove and ginger together and mix with the syrup. Place on a tray and refrigerate overnight. Roll the dough into small portions of 2 mm thickness and cut in the desired shape. The dough will be sticky but do not mix additional flour. Bake at 200 °C for eight to 10 minutes till golden brown.

Stay fit with fruit salads

2008-01-09T05:42:00.001-08:00

Peach Lettuce Salad

For a sophisticated start to an elaborate meal, try this simple salad of sweet canned peaches, mozzarella cubes, aromatic basil tossed with crispy lettuce.

Ingredients

2 cups lettuce (iceberg, cos lettuce etc.), torn into pieces
1 cup peach, cut into cubes (canned)
½ cup mozzarella cheese, cubed
10 to 15 fresh basil leaves, torn into pieces
1 to 2 herbed pizza strips, cut into pieces (optional)
To be mixed into a dressing
2 tbsps olive oil
1 tbsp lemon juice
Salt and freshly ground pepper to taste

Method

Mix all the ingredients for the salad except the dressing in a serving bowl. Keep refrigerated. Just before serving, add the dressing to the salad and toss well. Serve chilled.

Tip:

To keep the lettuce crisp, soak it in iced water for 10 to 15 minutes and then drain it thoroughly before using in the salad. Drain out all the syrup from the peach halves before using them for the salad.

Som Tam (Green papaya salad)

Ingredients

3 cups peeled and grated raw papaya
¼ cup thinly sliced tomatoes
½ cup sliced long beans (chawli)
½ tbsp finely chopped green chillies
½ cup crushed roasted peanuts
2 tbsps sugar
1 tbsp tamarind (imli) pulp
1 tsp chilli powder
1 tbsp soya sauce
2 tbsps lemon juice
2 tbsps chopped coriander
Salt to taste

Method

Combine the ingredients and toss well. Store refrigerated till use. Serve chilled.

Hearty Christmas treats

2008-01-09T05:39:00.001-08:00

Irish plum pudding

Ingredients

250 gms chopped raisins
5 eggs
360 gms sultanas
315 gms flour
500 gms brown sugar
5 gms nutmeg
185 gms orange peel
5 gms all spices
10 gms lemon zest
250 gms white bread crumbs
250 ml brandy
150 gms butter
1 muslin cloth
200 gms flour

Method

Place the fruits, juice and zest into a bowl and marinate for 24 hours. Cream the butter and sugar. Slowly add the eggs one at a time till batter is clear. Fold in the marinated fruits, flour and breadcrumbs. Mix till dough is clear. Scald the muslin cloth in hot water and lay out on the bench to cool. Sprinkle with the 200 gms of flour. Place the dough into the center of the cloth and bring the sides up to the center and tie with twine. Leave the twine long so it may be hung after the cooking process. Place a pot onto the stove that is deep enough for the pudding to be tied to the side with out touching the bottom. The water will need to be replenished from time to time. Simmer the water for six hours, ensuring the pot is covered at all times. Remove the pudding and hang over a drip tray till cold. The following day. Remove the twine and the cloth and scrap the excess flour away. This is so you can add the brandy to the pudding as it matures. Pour 100 ml of brandy over the pudding and tie back up and leave for two days. Practice this one more time and place the pudding into an airtight container and cover till required. To reheat the pudding, practice the same process as for cooking the pudding. Serve with Brandy sauce.
Baked bell eggplant tart with apples

Ingredients

5 gms salt
6 eggs
100 gms egg plant
500 ml cream
2 gms cracked black pepper
300 ml milk
160 gms tomatoes
10 gms salt
5 gms basil
5 gms black pepper
50 gms green apples
1 gms mace

Method

Place eggs into a bowl and whisk till clear. Add rest of ingredients and mix well. Strain and set to one side to use. Slice the eggplants in 1cm pieces and salt for five minutes. Grill the eggplant and season with olive oil and pepper. Set to one side to cool. Brush a small dish with oil and place the basil leaves inside. Lay the eggplants and apples on top. Place the flan in a preheated oven at 220 degree C for 10 minutes and then reduce the heat to 180 degree C for the remaining 20-25 minutes. The top of the tart should be a nice golden colour. Cut the tart into six pieces with a serrated knife. Serve at room temperature.

Egg Nog

Ingredients

250 gms castor sugar
80 gms cinnamon sticks
12 eggs
160 gms whipped cream
1500 ml milk
16 gms grated nutmeg or mace
100 ml cream
750 ml brandy

Method

Separate the yolks and the whites and place to one side. Place the yolks and the sugar into a bowl and beat till mixture triples in size. Slowly beat in the milk, cream and brandy. Place mixture into the fridge till required. When required, remove mixture. Beat the egg whites till light and fluffy. Fold in the whites into the egg nog mixture and pour into the assigned glasses. Garnish the top of the mixture with a small dollop of whipped cream, grated nutmeg and a cinnamon stick.

Celebrate a healthy New Year

2008-01-09T05:37:00.001-08:00

Begin the new year on a healthy note. Try these delicious dishes which are not only good for health but also great for those who are on a low cal diet.

Vegetables in chilli honey sesame sauce

Ingredients

5-6 oyster mushrooms
2 carrots, cut into strips
2 zucchini, cut into strips
2 bamboo shoots, cut into strips
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
1 green capsicum, cut into strips
3 cups vegetable stock
1 inch piece ginger, chopped
salt to taste
2 spring onion greens, thin strips
1 tbsp sesame seeds, toasted

For the sauce

2 tbsps sesame oil
5-6 garlic cloves, finely chopped
¼ tsp MSG
salt to taste
1 tbsp wine
5-6 black peppercorns
1 tbsp honey
1 tsp vinegar
1 tsp red chilli sauce
1 tsp soya sauce
1 tbsp cornflour

Method

Soak dried mushrooms in warm water for 20 to 30 minutes. Drain and slice them. Bring vegetable stock to a boil, add chopped ginger and salt to it and blanch the vegetables one at a time. Drain and reserve the stock. Using a selection of all the prepared ingredients, make up bundles and tie around the middle with the green of the spring onions. Heat oil in a pan, add chopped garlic and sauté for two minutes. Add one cup of vegetable stock and add all the sauce ingredients except cornflour and bring to a boil. Dissolve the cornflour in a quarter cup of vegetable stock and add to the cooking sauce. Simmer for a few minutes and then pour over the bundles, coating them evenly. Sprinkle with sesame seeds and serve immediately.

Grilled peppery chicken

Ingredients

4 chicken breasts, double
10-12 cloves garlic, chopped
1½ inch piece ginger, chopped
10-12 black peppercorns, crushed
1½ tbsps Dijon mustard paste
1 tbsp lemon juice
salt to taste
1 tbsp honey
4 fresh red chillies, chopped
1 tsp sugar
2 tbsps olive oil
oil to grease
2 medium onions, finely sliced

Method

Remove wing bones from the chicken breasts and make even slits on them. Mix chopped garlic, chopped ginger, crushed peppercorns, mustard paste, lemon juice and salt. Add honey and mix again. Add the chicken breasts to this mixture and let them marinate for 30 minutes. Preheat oven to 180°C. Take the chopped fresh red chillies, sugar, salt and two tablespoons of olive oil in a plate and mix. Take the chicken breasts out of the marinade and apply this mixture on both the sides. Put oil on a baking tray to grease and arrange the sliced onions to form a base. Keep the chicken breasts over this. Mix both the remaining marinades and pour over the chicken breasts saving a little for later use. Keep the tray in the preheated oven and bake for 10 minutes. Add the remaining olive oil to the reserved marinade mixture and baste the chicken breasts and continue to bake till done. It may take around 20 to 25 minutes.

Roasted garlic prawns

Ingredients

200 gms prawns, shelled and deveined
10-15 cloves garlic, chopped
8 small florets broccoli
½ medium carrot, ½ inch pieces
1 tsp garlic paste
2 tbsps tomato ketchup
2 tsps mustard paste
salt to taste
7-8 black peppercorns, crushed
1 tsp lemon juice
5-6 fresh basil leaves

Method

Boil broccoli florets and carrot pieces in two cups of water. Drain and set aside. Take prawns in a bowl and add garlic paste, tomato ketchup, mustard paste and mix. Add broccoli, carrots, salt, crushed black peppercorns, lemon juice and mix. Heat a pan, add garlic and roast on medium heat till lightly browned. Add the marinated mixture and sauté for five minutes. Add hand torn basil leaves and mix. Serve hot.

Snack on a low calorie desi salad

2008-01-09T05:34:00.001-08:00

Chickpeas chaat

A healthy snack, high on taste and zilch on calories. Chickpeas chaat is an unusual combination of ingredients. Try this original recipe at home.

For the dressing:
100 gms tamarind, soaked and pulp extracted
200 gms jaggery
1 tsp black salt
1tsp cumin seeds, roasted and ground
¾ tsp red chilli powder
½ tsp pepper powder
½ tsp garam masala
salt to taste
Boil tamarind and jaggery until thick. Add all spices and cool completely. This can be stored in the refrigerator for upto two months.

For the chaat:1 cup of chick peas, soaked for eight hours and boiled until just done
2 medium potatoes, boiled and cut into small cubes
2 tomatoes, cut into small cubes
2 capsicums, cut into 1 cm cubes
2 green chillies, minced
½ cup coriander leaves finely chopped
salt to taste
Mix the dressing with other ingredients for chaat. Chill thoroughly and serve. You can make this salad early and store it in the fridge. For a great presentation, serve the chaat in hollowed tomatoes or cabbage leaves.

Tuna Steaks with Cumin Tartar Sauce

2008-01-09T05:33:00.002-08:00

Ingredients

* 4 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
* 1/4 cup cooking oil
* 3 tablespoons lemon juice
* 1 teaspoon cumin seeds, toasted
* 1/4 teaspoon black pepper
* 2 cloves garlic, minced
* 1 recipe Cumin Tartar Sauce

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together oil, lemon juice, cumin seeds, pepper, and garlic. Pour over fish; seal bag and turn to coat fish. Marinate in the refrigerator for 30 to 60 minutes, turning fish once. Drain fish, reserving marinade.

2. Lightly grease or coat with nonstick spray an unheated grill rack. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, or until fish begins to flake when tested with a fork and center of fish is still slightly pink, gently turning and brushing once with remaining marinade halfway through grilling. Discard any remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve fish with sauce. Makes 4 steaks.

3. Cumin Tartar Sauce: Finely chop any large fruit pieces in 2 tablespoons mango chutney. In a small bowl combine chutney, 1/3 cup mayonnaise or salad dressing, 1 teaspoon Dijon-style mustard, 1 teaspoon lemon juice, and 1 teaspoon cumin seeds, toasted. Cover and chill until serving time.

Peanut Butter Macaroons

2008-01-09T05:33:00.001-08:00

Ingredients

* 2 egg whites
* 1/8 teaspoon cream of tartar
* Dash salt
* 1/2 cup sugar
* 1/2 cup creamy peanut butter
* 2 cups chocolate-flavored crisp rice cereal
* 1/3 cup chopped honey-roasted peanuts

Directions

1. Preheat oven to 300 degree F. Lightly grease 2 cookie sheets or line with parchment paper; set aside.

2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold in peanut butter. Fold in cereal. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Sprinkle with chopped peanuts.

3. Bake 10 minutes. Turn oven off and let cookies dry in oven with door closed for 15 minutes. Remove macaroons from cookie sheets to a wire rack to cool completely. Makes about 30 macaroons.
Peanut Butter Macaroons

Strawberry Daiquiri Dessert

2008-01-09T05:31:00.000-08:00

Ingredients

* 2 cup strawberries, hulled
* 1/2 cup powdered sugar
* 1/3 cup dark rum
* 1/4 cup lime juice
* 1-1/2 cups mango sorbet
* Lime zest as garnish

Directions

1. For daiquiri mixture, in a blender container combine strawberries, powdered sugar, rum and lime juice. Cover and blend until smooth.

2. Divide the sorbet among 6 dessert dishes. Pour the daiquiri mixture around the sorbet, then garnish each serving with a lime zest. Makes 6 servings.

Summer Fruit Tart

2008-01-09T05:30:00.000-08:00

Ingredients

* Pastry for a Single-Crust Pie
* 1/4 cup sugar
* 2 tablespoons cornstarch
* 1 12-ounce can evaporated skim milk
* 1/4 cup frozen egg product, thawed
* 1/2 teaspoon vanilla
* 2 medium peeled peaches or nectarines, thinly sliced
* 2 plums, thinly sliced
* 2 kiwi fruit, peeled and sliced
* 1/4 cup blueberries or blackberries
* 2 tablespoons honey
* 1 tablespoon rum or orange juice

Directions

1. Prepare Pastry for a Single-Crust Pie, except on a lightly floured surface, flatten the ball of dough with hands. Roll dough from center to the edges forming a circle about 13 inches in diameter. Ease pastry into an 11-inch tart pan with removable bottom, being careful not to stretch the pastry. Trim even with edge of pan. Prick pastry generously with the tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Cool on a wire rack.

2. For filling, in a heavy medium saucepan stir together the sugar and cornstarch; stir in the evaporated skim milk and egg product. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in vanilla. Cover surface with plastic wrap and chill thoroughly (about 1 hour) .

3. Spread cooled filling in baked tart shell. Arrange peaches, plums, and kiwi in concentric circles atop filling. Add berries to the center and randomly sprinkle any extra berries over the top. In a small bowl combine honey and rum or orange juice. Brush fruit with honey mixture. Cover and chill up to 1 hour. Before serving, remove sides of pan. Makes 10 servings.

Baked Fish Steaks

2008-01-09T05:29:00.000-08:00

6-fish steaks, tamure (snapper), or hapuka (grooper)
1/2-cup milk
1/2-teaspoon salt
1-cup dry breadcrumbs
2-ounces butter
Watercress or parsley
Sliced lemon

1. Lay the fish in a shallow dish. Pour the milk over the steaks and add salt and pepper. Leave to soak one hour. 2. Drain the milk away and sprinkle with breadcrumbs. 3. Lay the steaks in a buttered baking dish. Melt the butter and pour over the fish. 4. Bake in the oven for 30 minutes at 350 degrees. 5. Serve garnished with sliced lemon and sprinkled with watercress.

Strawberry Shortcut Cake

2008-01-09T05:28:00.001-08:00

1 cup miniature marshmallows
Two 10-ounce packages frozen sliced strawberries, thawed
3 ounce package strawberry gelatin
2-1/4 cups flour
1-1/2 cups sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs

Generously greased bottom only of a 9x13 pan. Sprinkle marshmallows evenly over bottom of pan. Combine thawed strawberries and juice with gelatin and set aside. Measure the flour into large mixing bowl then add all other ingredients. Mix until moistened, beat with electric mixer for 3 minutes, scraping sides of bowl. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.

Bean Curd With Chinese Broccoli Recipe

2008-01-08T06:14:00.000-08:00

Cubed bean curd, Chinese broccoli, fermented black beans and pork come together is this easy stir-fry recipe.

Serves 3 to 4

Ingredients:

1.1 loaf of Bean curd , fried and cut into cubes

2.1 small can of tausi ( fermented, salted, black beans )

3.200 gms (7 ounces) Chinese broccoli

4.1-2 kg of pork, cut into cubes

5.crushed garlic, to taste

6.chopped onions, to taste

7.Seasonings, Add to taste

8.oyster sauce

9.Chinese light soy sauce

10.Salt and pepper

Preparation:

Heat the pan with cooking oil.

Add the crushed garlic and onions.

Add the pork cubes. Allow to cook until the pork golden brown.

Add the fried bean curd and tausi. Season with the oyster sauce, soy sauce, salt and pepper.

Add the Chinese broccoli last. Mix through and serve.

Shrimp Oriental Salad

2008-01-08T06:09:00.000-08:00

Ingredients

1 cn (3-oz) chinese noodles
3 tb butter; melted
2 ts worcestershire sauce (up to)
3 heads bibb lettuce
1 cn (8-oz) water chestnuts;
-drained and sliced
1 bunch green onions; white
-parts only; chopped
4 ribs celery; thinly sliced
1 pk (6-oz) frozen small
-precooked shrim; p, thawed

DRESSING

2/3 c olive oil
1/3 c red wine vinegar
2 ts sugar
1 clove garlic; crushed
1 ts dry mustard
1 ts salt
1/2 ts freshly ground pepper
1 tb lemon juice (up to)
4 mint leaves

Instructions

Toss noodles in butter and Worcestershire sauce on a cookie sheet or large
baking pan. Bake at 250o for 30 minutes, stirring frequently. Cool. Wash
and tear lettuce. Place in a large salad bowl. Add water chestnuts, onions,
celery and shrimp. Just before serving, toss with Chinese noodles and
dressing. For dressing, mix together all ingredients. Yield: 8 servings.

Savory Crab Stuffed Mushrooms

2008-01-07T07:24:00.000-08:00

"Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges."

INGREDIENTS

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine

DIRECTIONS

1.Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.

2.Remove stems from mushrooms. Set aside caps. Finely chop stems.

3.Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.

4.Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.

5.Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Panzanella Salad

2008-01-07T07:19:00.000-08:00

"Italian bread and tomato salad! Capers work great in place of the olives too!"

INGREDIENTS

6 cups day old Italian bread, torn into bite-size pieces
1/3 cup olive oil
salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup sliced red onion
10 basil leaves, shredded
1/2 cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Coconut Walnut Biscotti

2008-01-07T07:08:00.000-08:00

INGREDIENTS

1 cup white sugar
1/2 cup butter, softened
1 teaspoon coconut extract
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup flaked coconut
1 cup chopped walnuts

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.

3.Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.

4.Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.

5.Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.

6.Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

"A new version of an old favorite. The coconut adds flavor and texture."

Vodka Smoothie

2008-01-07T06:58:00.000-08:00

INGREDIENTS

6 fluid ounces vodka
18 fluid ounces orange juice
1 cup frozen strawberries
4 scoops orange sherbet
1 cup crushed ice

DIRECTIONS

In a blender, mix the vodka, orange juice, strawberries, orange sherbet, and ice. Blend until smooth.

"Great fruity smoothie with just enough vodka to make you smile. Tastes great."

Ciroc Blue Ocean

2008-01-06T00:20:00.000-08:00

Ingredients

1 ounce Ciroc(R) Vodka
1/2 ounce blue curacao liqueur
3/4 ounce grapefruit juice
1 tablespoon simple syrup

Method

Add Ciroc(R) Vodka, blue curacao liqueur, grapefruit juice, and splash of simple syrup to a cocktail shaker filled with ice.
Shake with crushed ice and strain into cocktail glass.
Garnish with white orchid.

Yield: 1 servings

Elegant cocktails taste as refined as they look when made with Ciroc(R) vodka, an uncommon vodka with subtle aromatics made from grapes.

Mini Shrimp Cocktail Bites

2008-01-06T00:15:00.000-08:00

Ingredients
16 Holiday RITZ Crackers
1/3 cup PHILADELPHIA Whipped Cream Cheese Spread
1/3 cup KRAFT Cocktail Sauce
16 cleaned large fresh shrimp, cooked
1/3 cup finely chopped green onions

Method
Spread each cracker with 1 tsp. of the cream cheese spread.
Top evenly with the cocktail sauce, shrimp and onions.

Yield: 8 servings

Keeping It Safe

Frozen shrimp can also be used to prepare these appetizers. To thaw the shrimp, place the bag of frozen shrimp in the refrigerator and let stand until thawed. Or, place the sealed bag of shrimp in a bowl of cold water and let stand until thawed, changing the water every 10 minutes. Never thaw the shrimp on the countertop.

Pork Tamales

2008-01-06T00:02:00.000-08:00

Ingredients

1 (5 ounce) package dried corn husks
Boiling water, for soaking
2 large dried mild chiles (preferably ancho), stemmed, split and seeded
1 pound trimmed boneless pork, cut into 1/2-inch cubes (substitute beef or chicken if desired)
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
3 1/2 cups masa harina, labeled 'for tamales' (such as Maseca brand)
1 1/2 teaspoons baking powder
1 teaspoon salt
3 1/4 cups hot water
1 cup lard or vegetable shortening

Method
1.Place the husks in a large bowl and pour boiling water over them. Let the husks soak until soft and pliable, about 2 hours. Drain the husks and select 24 pieces, each 5 to 6 inches wide, as wrappers; keep the remainder handy. Cover both the wrappers and the remaining husks with dampened paper towels to keep moist.

2.Lightly toast the chiles on both sides by pressing them against a heated skillet with a spatula for a few seconds. Transfer the chiles to a small bowl, cover with 1 cup of boiling water and soak until soft, about half an hour. In a blender or food processor, puree the chiles with 1/2 cup of their soaking liquid.

3.In a medium pot, cover the pork, onion and garlic with water. Add the coarse salt and pepper, and simmer, partly covered, until the pork is tender, 1 1/2 to 2 hours. Drain the pork, reserving the broth, and shred the meat with a fork. Add half of the pureed chiles to the meat and stir in enough broth to form a moist, spreadable mixture. Taste the filling and adjust the seasoning.

4.Combine the masa harina with the baking powder and salt in a large bowl. Stir in the 3 1/4 cups of hot water, the lard and the remaining pureed chiles and mix together with a wooden spoon or your hands until a soft, mushy dough forms. (It should be moist but not runny, and it should not stick to your hands.)

5.Using a tablespoon dipped in water, spread the masa over the corn-husk wrappers, leaving a 2- to 3-inch border on the tapered (bottom) end of the husks and about 1 inch on the remaining sides. Top the masa with about a tablespoon of filling, leaving a 1/2-inch border of masa all around. Pull the sides of the husk together to seal, then fold up the tapered end and tie the package shut with a thin strip of husk (the top remains open). If the husk is too narrow to close, add another piece to cover the seam.

6.Pour an inch of water into a saucepan, place the collapsible steamer inside and invert the heatproof mug in the center of the steamer. Arrange the tamales around the mug, open end up. Layer the tops of the tamales with the remaining husks, then cover with a lid (trim the tops of the wrappers, if necessary). Bring the water to a simmer and steam the tamales for about 1 1/2 hours, adding more water as necessary, until the husks peel away from the dough.

Yield: 6 servings

Try innovative stuffed parathas

2008-01-05T23:57:00.000-08:00

Give aloo parathas a break. Here are some interesting stuffed breads which are not only easy to make, but also very wholesome. Enjoy these authentic Indian recipes with a generous helping of desi ghee or your favourite chutney.

Coconut and jaggery

Ingredients
450 gms whole wheat flour
100 gms fresh coconut, grated
70 gms jaggery
10 gms fennel
salt to taste
ghee to fry
200 ml water

Method
Make a dough with whole wheat flour, salt and water. Mash jaggery with a fork and add a little salt and grated coconut along with broiled and crushed fennel seeds. Fill this mixture in the parathas, roll and pan fry in desi ghee. Serve hot.

Lauki and chana dal

Ingredients
350 gms whole wheat flour
100 gms refined flour
10 gms ajwain
100 gms bottle gourd (lauki), grated and squeezed
75 gms chick peas (chana dal)
salt to taste
200 ml water
15 gms chaat masala
10 gms chopped ginger
5 gms garam masala
10 gms red chilli powder
desi ghee to fry
5 gms chopped green chillies

Method
Make a dough with whole wheat flour, refined flour and water and add ajwain to it. Mash the grated lauki and cooked chana dal along with some garam masala, red chilli powder, chaat masala, chopped green chillies, chopped ginger and salt. Fill this mixture in parathas and roll and pan fry in desi ghee. Serve hot.
Aloo tikki and chole

Ingredients
450 gms whole wheat flour
100 gms potatoes, boiled and mashed
10 gms ajwain
20 gms red chilli powder
75 gms cooked chole
salt to taste
200 ml water
15 gms chaat masala
10 gms chopped ginger
5 gms garam masala
10 gms white jeera
desi ghee to fry
5 gms chopped green chillies
method
Make a dough with whole wheat flour and water. Add all the powdered masalas to the mashed potatoes and temper with white jeera and make small tikkis and shallow fry till dark brown. Then mash these tikkis again and add chick peas and lightly crush with mashing completely. Fill this mixture in parathas and pan fry. Serve hot.

Radish and raw papaya

Ingredients
450 gms whole wheat flour
100 gms radish, grated and squeezed
100 gms raw papaya, grated and squeezed
20 gms red chilli powder
5 gms chopped onions
salt to taste
200 ml water
10 gms chaat masala
10 gms chopped ginger
5 gms garam masala
desi ghee to fry
5 gms chopped green chillies

Method
Make a dough with whole wheat flour and water. Add all powdered masalas to the radish and raw papaya and mix well along with chopped onions, ginger and green chillies. Fill this mixture in parathas and pan fry. Serve hot.

Bread ‘n’ butter pudding

2008-01-05T23:47:00.000-08:00

Sandwich bake

Ingredients
6 white bread slices3 tbsps butter2 cups hot milk½ cup sugar4 eggs1 tsp vanilla essence½ cup raisins
Method
Preheat oven to 180°C. Butter bread slices. Keep one slice on top of another and make three sandwiches. Cut each of them into four triangles. Arrange the triangles in a baking dish so each triangle overlaps the previous one. Take hot milk in a bowl, add sugar and stir till it dissolves. Break eggs into it and whisk to mix well. Add vanilla essence and mix. Pour this mixture over the bread slices and press the bread lightly so that they soak up most of the milk. Sprinkle raisins on the top. Place the dish in the preheated oven and bake for about 40 minutes. Serve hot or cold, as per your preference.