Chocolate Candy Cane Cookies Saturday, Apr 26 2008

ABOUT:

Peppermint butter cream is sandwiched between homemade chocolate cookies; then the sandwiches are rolled in crushed candy canes. From Bon Appétit.

SERVINGS:

Makes 18

INGREDIENTS:

Cookies:
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg

Filling:
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

DIRECTIONS:

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

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Chicken Soup Saturday, Apr 26 2008

ABOUT:

From Paul Pauvdisis

INGREDIENTS:

Chicken
Carrots
Onions
Celery
Leeks
Peas
Asparagus
Fresh hers - thyme, parsley
Optional: orzo pasta

DIRECTIONS:

Make broth

Cook pasta 8 – 10 min to cook, not if you want to use it later, cook seperately, add at the end

Add blanch carrots

Add onions, celery and leeks

Add cooked chicken

Add peas and asparagus

Add herbs (thyme, parsley)

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Chicken with Mustard Mascarpone Marsala Sauce Saturday, Apr 26 2008

ABOUT:

From Giada De Laurentiis

INGREDIENTS:

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

DIRECTIONS:

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

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Chicken Curry Saturday, Apr 26 2008

ABOUT:

This recipe came to me from one of my friend’s mom and I was so thrilled to get it and try it that I just had to make it the next day. The results were fantastic!

SERVINGS:

Makes 2

INGREDIENTS:

4 - 5 tsp oil

2 onions finely chopped
1/4 tbs cumin seeds

1/2 tsp ginger
1/2 tsp garlic
1/2 tsp green chilli

2 - 3 chicken breasts chopped into small pieces
1/4 tsp garam masala
1 tsp chicken masala
1 tsp turmeric
1/4 tsp salt

2 tomatoes blended or 1/4 cup canned tomatoes
1/4 tsp sugar
1 tsp sour cream or milk
cube of small fenugreek
1/2 tsp crushed red pepper

Fresh parsley and cilantro for presentation

DIRECTIONS:

Heat the pan with oil at medium low and fry cuming seeds and onions until golden brown, 15 - 20 minutes

Add ginger, garlic and green chilli. Cook for another 2 minutes for flavors to blend in.

Add chicken cubes. Stir for 5 minutes until chicken turns white.

Add garam masala, turmeric and salt. Stir in for 2 minutes

Add tomatoes, water is the sauce is too thick.Cover with lid and simmer for 15 - 30 minutes.

At the end add sourcream, fenugreek and crushed red pepper.

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Chicken A La King Saturday, Apr 26 2008

ABOUT:

From Gourmet Magazine

INGREDIENTS:

1 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread (preferably Pullman), toasted
1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.

Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.

Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.

Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.

Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.

Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.

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Sour Cherry Clafouti Saturday, Apr 26 2008

ABOUT:

Clafouti is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish. This recipe came to me from one of chef Cheryl Vea from PCC class

INGREDIENTS:

3 cups pitted Sour Cherry
1/3 cup Grand Marnier
1/2 cup granulated sugar
1 1/3 cups milk
5 eggs
2 teaspoons vanilla extract
1/4 teaspoons salt
1 cup sifted all purpose flour
1/4 teaspoons melted butter
Powdered Sugar
Caramel Sauce
Creme Fraiche

DIRECTIONS:

Preheat oven to 350 F
Combine cherries with Grand Marnier and 1/4 cup of sugar.
Let it sit while making the rest of the batter.
Place the rest of the sugar, milk, eggs, vanilla, salt, 2 Tablespoons of melted butter
and the flour in a blender and blend at top speed for about 60 secs.
Pour the remaining butter in the bottom of a 7 - 8 cup ovenproof pan and set the pan over a medium heat on your stove.
Pour in a thin film of batter and cook for about 1 - 2 mins or until it begins to set lightly.
Remove the pan from the heat and pour the cherry mixture over the surface of the batter, reserve the drained liquid. Pour the rest of the batter over the cherries and smooth out the top with a rubber spatula.
Bake until the top is puffy and golden, about an hour.
Heat caramel sauce to a liquid consistency.
Mix in together Cherry Liquid and Creme Fraiche.
Dust with powdered sugar and serve either hot or warm.
Drizzle the flan with caramel sauce and creme fraiche sauce.

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Chicken Mango Salad Saturday, Apr 26 2008

ABOUT:

Fresh salad perfect for the summer

INGREDIENTS:

1 Large Chichen breast
Ripe Mango
1/4 cup chopped cialantro
1 cup cherry tomatoes
2 shallots, sliced
1 cup mixed salad greens
1/4 cup julieneed red and green sweet pepper
Mint
1/2 roasted chashew nuts
3 Tablespoons Fish Sauce 3 Tablespoons Lime Juice
1 teaspoon brown sugar
chilli powder or pepper flakes or fresh chilli

DIRECTIONS:

To poach the chichen, put the chicken breast in a small pot and cover with water. Turn to High heat and when it comes to a boil, lowe to medium for 6 - 8 min. Then plunge the chichen in cold water and leave it in cold water until it cools down. Shred the chicken into small pieces by hand, making about 1.5 cups. Keep it in an airtight container in refrigerator until ready to use (up to 3 days)

Arrange mango slices on the serving plates.

In a large bowl, place shredded chicke, cilantro, cherry tomatoes, hsallots, mixed salad greens, peppers, mint.

In a small bowl mix in fish sauce, lime juice, brown sugar and chili powder to make a dressing.

Pour over the salad and stir until mixed.

Place salad over mango and garnish with cashews, then serve.

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Cheese Souffle Saturday, Apr 26 2008

INGREDIENTS:

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

DIRECTIONS:

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

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Chicken Hawaii Saturday, Apr 26 2008

ABOUT:

From Gourmet Magazine

INGREDIENTS:

1 (3- to 3 1/2-lb) chicken, cut into 8 serving pieces
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, chopped (1 1/4 cups)
3 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic (2 cloves)
2 (3-inch) cinnamon sticks
1 Turkish or 1/2 California bay leaf
1 tablespoon curry powder (preferably Madras)
2 teaspoons all-purpose flour
2 teaspoons sugar (optional)
1 (13 1/2- to 15-oz) can unsweetened coconut milk (not low-fat)

DIRECTIONS:

Pat chicken dry and sprinkle with 1/2 teaspoon salt.

Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in batches (without crowding), turning over occasionally, 8 to 10 minutes per batch. Transfer to a plate as cooked, reserving fat in pot.

Add onion, ginger, garlic, cinnamon sticks, and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook over moderately high heat, stirring, 1 minute. Stir in sugar (if using), coconut milk, and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot. Return chicken and any juices accumulated on plate to pot, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 20 minutes. Discard cinnamon sticks and bay leaf. Season with salt, then transfer to a shallow serving dish.

Serve chicken over rice and topped with remaining accompaniments.

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Cheboureki Saturday, Apr 26 2008

INGREDIENTS:

2 c flour
1 c milk (water)
1/2 ts salt
2 tb vegetable oil
2 ea eggs
1 c beef ground
1 c pork ground
1 ea little onion
3 tb mayonnaise
salt and pepper to taste
vegetable oil to fry

DIRECTIONS:

Then add finely chopped onion, salt, pepper.

To make mincemeat more tender and juicy, add mayonnaise.

Stir very well and knead with hands. Reserve.

Mix flour with eggs and milk, salt and oil until a soft dough forms.
Knead on floured surface until dough is elastic.
Take some dough and make a “sausage” (1 inch in diameter).
Divide into pieces (1 inch thick).

Roll each piece so that they are 1/16 inch thick.
Take a little plate ( 4 inches in diameter) and make rounds with it’s help on the dough.

Fill each round with the mincemeat evenly, fold into half-moons.
Pinch edges together and connect the opposite sides.

Pour oil into the pan and heat up.

Put two Cheboureki on the pan at a time and fry until golden brown on the average heat on two sides. Cheboureki are good with beer.

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