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Recipe: Caramelized Apple-Pecan Cake

Recipe: from NYTimes Yield: 8 to 10 Servings Time: Total 1 hour Ingredients: 1 stick (4 ounces) soft unsalted butter 3/4 cup pecan halves 2 large tart apples, like Fuji, peeled, cored and sliced 1/2 cup flour 3/4 teaspoon baking powder 1 teaspoon salt 1 3/4 cups sugar 3 large eggs 1/2 teaspoon vanilla extract Butter-pecan ice cream, for serving. 1. Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top. 2. Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside. 3. Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over [...]

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AUTHOR: Gilda

POSTED ON:

Aug 24

2010

COMMENTS: 0

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Recipe: Gingerbread

Recipe: by Ruth Cousineau Yield: 8 Servings Time: Active time:15 min | Start to finish:2 hr (includes cooling) Ingredients: * 2 cups all-purpose flour * 1 1/2 teaspoons ground ginger * 1 teaspoon baking soda * 1/2 teaspoon cinnamon * Scant 1/2 teaspoon salt * 1 stick unsalted butter, softened * 3/4 cup packed dark brown sugar * 1 large egg * 1/2 cup mild molasses (not robust or blackstrap) * 3/4 cup well-shaken buttermilk * 1/2 cup hot water Accompaniment: lightly sweetened whipped cream Preheat oven to 350ºF with rack in middle. Butter a 9-inch square baking pan. Read more at Gourmet.com You can see more recipes here. (Photo:gourmet.com)

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AUTHOR: Sandie

POSTED ON:

Aug 23

2010

COMMENTS: 0

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Recipe: Halibut and Tomato Saffron Vinaigarette

Recipe: by Gourmet.com Yield: Servings 4 Time: Active time:1 hr Start to finish:1 day Ingredients: For tomato water * 2 1/2 lb tomatoes, coarsely chopped * 1/2 cup packed basil leaves * 1 garlic clove For tomato vinaigrette and salad * 1 1/2 cups dry white wine (preferably Chardonnay) * 3/4 cup sliced shallot (4 oz) * 3 parsley sprigs * 1 thyme sprig * 1/2 Turkish or 1/4 California bay leaf * 1 1/2 teaspoons black peppercorns * 1/4 cup packed basil leaves plus 2 tablespoons thinly sliced basil leaves (preferably opal basil) * Pinch of saffron threads * 1 teaspoon Champagne vinegar, or to taste * 1/2 cup extra-virgin olive oil * 1 medium heirloom tomato, seeded and cut into 1/2-inch cubes (1 cup) * 1/2 teaspoon coarse sea salt, or to taste * 2/3 lb arugula (2 bunches), coarse stems discarded For halibut * 4 (6-oz) pieces [...]

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AUTHOR: Sandie

POSTED ON:

Aug 22

2010

COMMENTS: 0

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Recipe: Chocolate S’More Pie

Recipe: by Lillian Chou Yield: 8 Servings Time: Total 7 hours Ingredients: CRUST: 1 graham cracker crumb crust, baked and cooled completely CHOCOLATE CREAM FILLING: 7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped 1 cup heavy cream 1 large egg, at room temperature for 30 mins MARSHMALLOW TOPPING: 1 teaspoon unflavored gelatin (from a 1/4-oz package) 1/2 cup cold water 3/4 cup sugar 1/4 cup light corn syrup 1/2 teaspoon vanilla Vegetable oil for greasing Special equipment: a candy thermometer For chocolate cream filling: 1. Make graham cracker crumb crust and reserve. 2. Put oven rack in middle position and preheat oven to 350ºF. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is [...]

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AUTHOR: Sandie

POSTED ON:

Aug 21

2010

COMMENTS: 1

CATEGORY: Featured, Recipes

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Recipe: Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

Everything cooks in just one large skillet 2 servings * PREP: 25 minutes * TOTAL: 25 minutes Recipe by the Bon Apetit Test Kitchen February 2010 Ingredients * 2 9-ounce bags spinach leaves * 2 tablespoons olive oil, divided * 2 5-ounce salmon fillets with skin * 1/3 cup chopped shallot (1 very large) * 1/3 cup halved pitted Kalamata olives * 1/3 cup golden raisins * 3 tablespoons balsamic vinegar * 1 tablespoon honey Preparation Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl… Read more at Bon Appetit

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AUTHOR: Sandie

POSTED ON:

Aug 20

2010

COMMENTS: 1

CATEGORY: Recipes

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Homemade Tomato Sauce Recipe

Tomatoes contain about 20 percent protein, vitamin c, vitamin A, and potassium. They can be eaten either raw or cooked in al kind of different ways. You can also easily prepare a homemade tomato sauce to use with all sorts of pastas. And the best part is that you can keep the extra in small jars in your refrigerator and use them for future meals. Don’t forget to heat them up a little first. Tomato Sauce Recipe Ingredients: 10 medium or 8 big tomatoes Salt Pepper Paprika 2 medium onions Vegetable Oil Basil 1) Take the tomatoes, peel them and cut them in small chunks and put them in a bowl, add some salt, pepper and paprika and mix up everything. 2) Chop the two onions and cooked them with a little vegetable oil in a pot until they become brownish. 3) Add the tomatoes and some dried basil and [...]

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AUTHOR: Georges

POSTED ON:

Jul 10

2010

COMMENTS: 0

CATEGORY: Recipes

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Filet Mignon Recipe

Filet mignon is easy to make since the meat are quickly sautéed and served with a pan sauce. Filet mignon is known as such an elegant dish but it is simple and easy to create at home without much prep work. This is a simple recipe that takes about 15 to 20 minutes to finish. Ingredients: 2- Filet mignon steaks Salt and pepper 1 Teaspoon of Rosemary (Fresh or dried) Oil for the pan 2 Teaspoons of Garlic (Minced) ¼ Cup of Dry Vermouth ¼ Cup of Chicken Stock 2 Teaspoons of Soy Sauce 1 Tablespoon of Balsamic Vinegar 1 Tablespoon Butter Directions: 1. Season both sides of the Filet Mignon with the salt, pepper, and rosemary. 2. Use a medium skillet and put the oil in the pan over medium-high heat. 3. Put in the Filet Mignon in the pan once the oil is heated. 4. Cook each side [...]

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AUTHOR: Staff Writer

POSTED ON:

May 4

2010

COMMENTS: 0

CATEGORY: Recipes

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Recipe Review: Sticky Ginger Fried Rice Sunny-Side Up

For some reason, when it comes to white rice I just won’t order or eat it unless it’s my mom’s. There’s a whole background to the way chinese rice is cooked to make it taste like comfort food with just the right amount of stickiness and bite. However, when it comes to left-overs, it’s even better and I’m more likely to eat it for fried rice dishes. Some of my favorite fried rice dishes are super simple, with just a few additional ingredients thrown in – some of my favorite are green onions, ginger, scrambled eggs and bean sprouts, all tossed around with a bit of sesame oil, soy sauce and grapeseed oil. Here’s a recipe by Mark Bittman that caught my tastebuds – obviously because of the ginger, yummy egg yolk, and basically all of it. Try it out, save the leftovers, it will still be super yummy but [...]

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AUTHOR: Gilda

POSTED ON:

Apr 30

2010

COMMENTS: 0

CATEGORY: Recipes

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Squash Fritters Recipe

There are many different ways how to cook squash. Preferred methods include grilling, frying, oven baking, or eating raw. Squash fritters is a favorite family recipe that both children and adults enjoy. The following are the ingredients needed to make squash fritters: 1. Cooking oil 2. 1 medium squash 3. ½ cup all purpose flour 4. 2 large eggs 5. Dashes of basil, parsley, oregano, salt, pepper, parmesan cheese, garlic powder, onion powder The cooking utensils needed are: 1. Skillet or frying machine 2. Potato peeler 3. Knife 4. Grater 5. Mixing bowl 6. Wooden spoon or whisk 7. Tablespoon or metal ladle 8. Tongs 9. Paper towels 10. Wax paper 11. Baking sheet First, heat oil in the frying utensil while preparing the batter. Starting this beforehand will enable frying to begin as soon as the batter is prepared. Peel the skin from the squash, slice off the ends, [...]

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AUTHOR: Staff Writer

POSTED ON:

Apr 16

2010

COMMENTS: 0

CATEGORY: Recipes

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Broccoli Wreath Recipe

Green and tree looking, most people are unaware that Broccoli is a part of the cabbage family. Hailing from Italy originally, Broccoli has been adapted and accepted worldwide and is used regularly in Chinese and American dishes. Good in both its raw form as well as cooked or steamed, Broccoli is one of the most versatile vegetable in existence. Broccoli is one of the most healthy vegetable with high concentrates of Vitamins A, K and C. Broccoli also contains multiple nutrients with potent anti-cancer properties. Broccoli has shown a significant decrease in one’s chances at heart disease or prostate cancer. So eat up. Here is a delicious recipe for Broccoli. Ingredients you will need are: 2 broccoli stalks ½ c. margarine 1 medium onion, chopped ½ c. dry bread crumbs ½ tsp. sugar Pimento ½ tsp. salt ½ tsp. pepper 1 c. grated cheddar cheese 1 sm. Can cream of [...]

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AUTHOR: Staff Writer

POSTED ON:

Apr 15

2010

COMMENTS: 0

CATEGORY: Recipes

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