Tuesday, December 9, 2014

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about 350ml fruity red wine
225ml chicken or veal stock
1 small onion , thinly sliced
1 small carrot , thinly sliced
1 stick of celery , thinly sliced
1 small garlic clove , crushed
bouquet garni (see below)
½ tsp peppercorns
25g butter
85g unsmoked lardons
85g button mushrooms , quartered
8-10 small (sometimes called pickling) onions , peeled
4 slices white bread , cut 5mm/quarter inch thick
thick oil for frying
2 tsp plain flour
thumb sized piece of dark chocolate optional
3 tbsp white wine vinegar
4 fresh eggs

BOUQUET GARNI

2-3 thyme sprigs
1 bay leaf
parsley sterns
Directions :

For the sauce, put the wine and stock in a large saucepan and bring to a vigorous boil. Add the onion, carrot, celery, garlic, bouquet garni and peppercorns and boil until reduced by half (15-20 minutes). Strain the wine, pressing the vegetables to extract all the liquid, then set aside.
While the wine is reducing, melt a quarter of the butter in a saucepan, add the bacon and fry until crisp. Remove and drain on kitchen paper. Sauté the mushrooms in with another quarter of the butter until tender (2-3 minutes). Remove and put with the bacon. In the same pan, gently sauté the onions for 10-15 minutes until crisp and tender, shaking the pan often so they colour evenly. Drain off the fat, return the mushrooms and bacon to the pan and set aside.
Make the croûtes: using a round or oval cutter, cut the bread into 4 shapes just larger than a poached egg. Heat 5 mm/1⁄4in of oil in a frying pan over a medium heat. Fry the bread croûtes in batches until brown on both sides (1-2 minutes per side). Drain on kitchen paper and set aside.
To thicken the sauce, crush the remaining 15g/1⁄2oz butter on a plate with a fork and work in the flour to form a soft paste - French cooks call this beurre manié. Bring the wine mixture to a boil and whisk in the kneaded butter a piece at a time, until the sauce becomes thick enough to lightly coat the back of a spoon (you may not need all the kneaded butter). Strain the sauce into the pan with the bacon, mushrooms and onions. Bring to a boil, taste and adjust seasoning, adding a piece of chocolate if you like.
To finish the dish, reheat the sauce on the stove, and warm the croûtes in the oven. Bring the vinegar and 1.2 litres/2 pints of water to the boil in a large shallow pan. Break the eggs, one at a time, into the places where the liquid is bubbling, so the bubbles spin the eggs. Lower the heat and poach the eggs for 3-4 minutes, until the yolks are fairly firm but still soft to the touch. Using a slotted spoon, remove the eggs and drain on kitchen paper. Trim off the stringy edges with scissors. Place the croûtes on warm serving plates, set an egg on each croûte and spoon over the sauce.
Ingredients :

2½ cups half and half
1 vanilla bean, or 1 teaspoon vanilla extract
2 tablespoons water
3 whole eggs
3 egg yolks
½ cup granulated sugar
1 pint sliced strawberries
1 teaspoon powdered sugar


Directions :

1. Preheat oven to 350°F.

2. For custard: In a small saucepan, combine half-and-half and vanilla bean (if using extract, do not add). Bring to a boil. Turn off heat, cover, and let vanilla infuse in half-and-half for 30 minutes.

3. For caramel: Combine sugar and water in a small heavy saucepan. Do not use a dark-colored pan, as you will not be able to see the color of the caramel. Dissolve sugar in water over low heat. Turn up heat and continually swirl the pan over the flame. Mixture will be bubbly. If sugar crystals form on sides of pan, cover for 1 minute; this will dissolve them. Boil until mixture reaches a golden brown color. Watch carefully, as caramel can burn easily.

4. When mixture turns golden brown, remove from heat and pour about 1 tablespoon of caramel into hot half-and-half (see Step 2 above). Pour remaining caramel into a 1½-quart porcelain baking dish. Rotate dish rapidly to spread caramel evenly on bottom of dish. (If it is not even, it will distribute itself somewhat during the baking process.)

5. In a 3-quart mixer bowl, beat eggs and egg yolks until frothy. Slowly add sugar and beat until light, thick, and lemon colored.

6. Continue beating while pouring in half-and-half in a thin stream. Stir in vanilla extract if vanilla bean was not used. Strain mixture into caramel-lined mold.

7. Set mold in a larger baking pan. Add enough hot water to reach halfway up sides of mold.

8. Reduce oven temperature to 325°F and put mold in its water bath in bottom third of oven. Be sure to regulate the oven so water in pan never exceeds a simmer; if custard boils, it will not be smooth. Bake for 40 minutes, or until a tester inserted 1 inch from outside edge of custard comes out clean.

9. Cool to room temperature. Refrigerate for at least 2 hours.

10. To un mold, run a knife between custard and edge of mold. Place a serving dish upside down over mold, quickly invert the two, and remove mold from custard.

11. For topping: In a medium bowl, combine strawberries and powdered sugar and mix well. After custard has been refrigerated and unmolded, spoon sliced strawberries over top and around sides. Slice and serve in bowls or dishes.



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Ingredients : 6 to 8 ripe black-skinned Hass avocados, peeled with seed removed 8 green onions (white part and firm section of green part), finely chopped 1 cup chopped cilantro leaves 1 medium-sized tomato, seeded, and chopped 1 or 2 jalapeño chiles, slit lengthwise, seeded, and minced A pinch of brown sugar Salt and freshly ground black pepper Juice of 1 or 2 limes Tortilla chips Directions : Place all of the ingredients in an earthenware or glass bowl and mix well with your hands, leaving some chunks. Fold into a serving bowl, surrounded by good thick tortilla chips. Ingredients : ½ cup firmly packed medium-size to large fresh curry leaves ½ cup dried red Thai or cayenne chiles, stems removed ¼ cup yellow split peas (chana dal), picked over for stones ¼ cup coriander seeds 2 tablespoons cumin seeds 1 tablespoon fenugreek seeds 1 tablespoon black or yellow mustard seeds 1 tablespoon white poppy seeds 2 cinnamon sticks (each 3 inches long), broken into smaller pieces 1 tablespoon unrefined sesame oil or canola oil Directions : 1. Combine all the spices in a medium-size bowl. Drizzle the oil over them and toss well, coating the spices evenly with the oil. 2. Preheat a medium-size skillet over medium-high heat. Add the mixture and roast, stirring constantly, until the curry leaves curl up and appear dry and brittle, the chiles blacken slightly, the split peas turn dark brown, the coriander, cumin, and fenugreek turn reddish brown, the mustard seeds pop, swell up, and look ash-black, and the poppy seeds are tan, 3 to 4 minutes. 3. Immediately transfer the pungent, nutty-smelling spices to a plate to cool. (The longer they sit in the hot skillet, the more likely it is that they will burn, making them bitter and unpalatable.) Once they are cool to the touch, pour half of the mixture into a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper. (If you don't allow the spices to cool, the ground blend will acquire unwanted moisture from the heat, making the final blend slightly "cakey.") Transfer the ground blend to a small bowl. Repeat with the remaining spices, and thoroughly combine the two ground batches. The aromas of the light reddish-brown ground blend will be sweet and complex, very different from those of the pre-toasted and post-toasted whole spices. 4. Store in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months. (In my opinion, refrigerating the blend adversely affects its flavors.) Ingredients : One 16-ounce can reduced-fat coconut milk 1½ cups brown or brown basmati rice 2 to 3 garlic cloves, very finely minced 1 to 2 teaspoons grated fresh ginger, or to taste 1 to 2 teaspoons good-quality curry powder, or to taste Salt to taste

 

1 cup yellow cornmeal
¼ cup sugar
½ teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup buttermilk
1 egg, well beaten
1 tablespoon molasses
1 tablespoon unsalted butter, melted

Equipment:

8-inch square baking pan

Directions :

Preheat the oven to 425° F.

Lightly butter an 8-inch square baking pan. Sift together the dry ingredients in a large mixing bowl. Add the buttermilk, beaten egg, molasses, and melted butter and mix until smooth.

Pour the mixture into the prepared baking pan and bake for 30 minutes. Unmold the johnnycake and let cool slightly before cutting into diamonds. Serve warm.

 

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Tue, 9 Dec 2014 07:03:08 -0700

Ingredients :

For the bread:
3½ cups white bread flour
1 package (¼ ounce) rapid-rise yeast or 1 tablespoon fresh yeast
2 teaspoons salt
2 tablespoons yogurt
2 tablespoons olive oil, plus more for greasing
Approximately 1 1/3 cups warm water
For the glaze:
1 large egg
1 teaspoon water
1 teaspoon plain yogurt
1 tablespoon nigella (kalonji) seeds
Equipment:
2 baking sheets
Directions :

Combine the flour, yeast, and salt in a large bowl and make a well. Dollop the yogurt and oil into a measuring cup and add warm water to come up to the 1½-cup mark. Give a quick beat with a fork to combine, then pour this liquid into the dry ingredients, and mix with your hands or a wooden spoon, adding more liquid as needed, to form a firm but soft dough.

Turn out onto a floured surface (or set your mixer and dough hook to work) and start kneading. Add more flour as needed until you've got a smooth, supple, and elastic dough. Form the dough into a ball, grease a bowl, and turn the dough in it so it's lightly oiled all over. Cover the bowl with plastic wrap and leave to rise for about an hour or so, until doubled in size.

Punch the dough down, then leave to rest for 10 minutes. Preheat the oven to 425°F. Tear the dough into thirds, and then halve each piece. Form each of these 6 little pieces into an egg-shape and, one by one, roll them out to make a flat, elongated, if irregular oval. Place on baking sheets about 1½ inches apart, cover with tea towels, and leave to prove for 20 minutes, until puffy.

Using the blunt side of an ordinary kitchen knife, draw diagonal parallel lines across the loaves about ¾ inch apart. Do the same now the other direction, so you've got a loose crisscross.

Beat the egg with the water and yogurt and, using a pastry brush, paint this over the breads. Sprinkle on the nigella seeds and bake in the hot oven for 8–10 minutes, by which time the loaves will be golden, puffed up in places, and cooked through.

Remove them from the oven and drape immediately and for a few minutes with a tea towel so that these small, flat, breads don't dry up and get too crusty.

 

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4. Use a slotted spoon to transfer the potatoes and onions to the eggs. Add the peas and broccoli and gently stir. Wipe out the pan with paper towels. 5. Heat the remaining 2 tbsp oil in the pan over high heat. Pour in the egg mixture, reduce the heat to low, and smooth the surface. Cook gently for 20–25 minutes or until the top begins to set and the underside is golden brown. 6. Carefully, slide the tortilla on to a plate. Place a second plate on top and invert both together so that the cooked side is on top. Slide the tortilla back into the pan and cook for 5 minutes, until the underside is golden brown. 7. Let stand for at least 5 minutes. Invert onto a serving platter. Serve warm or cooled, cut in wedges. Variation: Quick Tortilla: For simple tortilla, omit the peas and broccoli. Substitute red-skinned potatoes, cut into matchsticks, and cook for about 10 minutes. Ingredients :

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Vegetable oil for frying
12 corn tortillas
3 green chiles, parched, peeled, and finely chopped
3 large tomatoes, peeled, cut into thin wedges
1 medium-size onion, chopped
1 garlic clove, very finely chopped
1/8 teaspoon ground cumin
¼ teaspoon salt
Freshly ground pepper
1 cup shredded Monterey Jack cheese (optional)
4 lightly fried or poached eggs (optional)

Directions :

Heat about ¼-inch oil in a large heavy skillet. Cut the tortillas in half and then into ¾-inch-wide strips. Add strips to the hot oil and fry until almost crisp. Drain on paper towels.

Combine the chiles, tomatoes, onion, garlic, cumin, salt, and pepper in a large saucepan; simmer about 5 minutes. Add the tortilla strips and simmer no more than 5 minutes.

Spoon onto plates and sprinkle shredded cheese on top, if desired. Or top with a fried or poached egg for a hearty breakfast or brunch.
Ingredients :

Butter for greasing pan


 

1 cup yellow cornmeal
¼ cup sugar
½ teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 cup buttermilk
1 egg, well beaten
1 tablespoon molasses
1 tablespoon unsalted butter, melted

Equipment:

8-inch square baking pan

Directions :

Preheat the oven to 425° F.

Lightly butter an 8-inch square baking pan. Sift together the dry ingredients in a large mixing bowl. Add the buttermilk, beaten egg, molasses, and melted butter and mix until smooth.

Pour the mixture into the prepared baking pan and bake for 30 minutes. Unmold the johnnycake and let cool slightly before cutting into diamonds. Serve warm.

 

Friday, November 28, 2014

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Tuesday, July 29, 2014

Lasik- A great use of FSA/HSA funds

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Ingredients : 2 cups plain low-fat yogurt 1 medium cucumber ½ plus 1/8 teaspoon salt 1 scallion, white and green parts, finely chopped 1 tablespoon finely chopped fresh dill 1 garlic clove, crushed through a press ¼ teaspoon ground cumin Pinch of cayenne pepper Directions : 1. Place the yogurt in a paper towel–lined sieve set over a large bowl—the bottom of the bowl should clear the bottom of the sieve by at least 2 inches. Place a saucer on top of the yogurt to weigh it down slightly. Let stand at room temperature for 1 hour. About 1 cup of the whey should drain off. Discard the whey. Place the drained yogurt in a medium bowl. 2. Meanwhile, peel the cucumber, split it lengthwise, and scoop out the seeds. Coarsely chop the cucumber. In a food processor fitted with the metal chopping blade, pulse the cucumber 8 to 10 times, until finely chopped but not pureed. Transfer to a medium bowl and toss with ½ teaspoon salt. Let stand for 1 hour. Drain into a wire sieve and rinse well under cold running water to remove the salt. Drain well. A handful at a time, squeeze the cucumber well to remove excess liquid, then stir the cucumber into the yogurt. 3. Stir in the scallion, dill, garlic, cumin, remaining 1/8 teaspoon salt, and cayenne. Cover and refrigerate for 1 hour for the flavors to blend. Serve slightly chilled.