2 cup seedless red grapes
6 medium shallots, unpeeled
6 tsp. olive oil
2 tsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. fresh thyme
3 bunches arugula or watercress, heavy stems removed (3/4 lb.)
2 oz. pecorino cheese, thinly sliced
1. preheat oven to 375 deg. and line baking sheet with parchment paper. place grapes on one half prepared baking sheet, and shallots on other half. roast 20 minuets, or until grapes are shriveled, turning grapes every 10 mins. transfer grapes to bowl, and set aside. roast shallots 20 mins more, or until tender. transfer shallots to bowl, and cool 10 mins.
2. cut off root end of each shallot and squeeze pulp into blender. add oil, vinegar, and mustard, and season with salt and pepper. blend until smooth. transfer to bowl, and stir thyme.
3. toss arugula with enough dressing to coat. divide arugula among 6 plates, and top with roasted grapes and pecorino slices. store remaining dressing in fridge up to 1 week.
Tuesday, December 30, 2008
Mocha Pudding with Pumpkin Cream
Mocha Pudding:
1/2 cup sugar, preferably natural brown sugar (such as Sucanat or maple)
3 tbs. unsweetened cocoa powder
2 1/2 tsb. arrowroot powder
1 tsp. instant espresso powder
1/2 tsp. ground cinnamon
1/2 tsp. chili powder
1/4 tsp. salt
1 large egg
2 egg yolks
2 cups milk
4 oz. semisweet chocolate, chopped
1 tsp. vanilla extract
Whipped Pumpkin Cream:
1 15-oz. can pumpkin
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/2 cup heavy whipping cream
1. combine sugar, cocoa powder, arrowroot powder, espresso powder, cinnamon, chili powder, and salt in bowl. whisk together egg and egg yolks in separate bowl. stir egg mixture into cocoa mixture.
2. scald milk in saucepan over medium heat until milk is steaming remove form heat. whisk 1/2 cup hot milk into cocoa mixture. while whisking, pour cocoa mixture back into hot milk, and whisk until smooth. return to medium heat, and continue whisking, for 5 to 6 minutes, until pudding starts to bubble. remove from heat and whisk in chocolate and vanilla until smooth. transfer pudding to bowl, and cool to room temperature. cover with plastic wrap pressed directly into pudding; refrigerate until chilled.
3. to make whipped pumpkin cream: cook pumpkin and brown sugar with cinnamon in medium skillet over medium heat, stirring constantly, for 3 mins. transfer to bowl, and cool to room temperature.
4. whip cream in stand mixer or with handheld beaters on medium-high, until soft peaks from, about 1 minute. fold whipped cream into pumpkin until no streaks remain. refrigerate until chilled. serve pudding dolloped with pumkin cream.
1/2 cup sugar, preferably natural brown sugar (such as Sucanat or maple)
3 tbs. unsweetened cocoa powder
2 1/2 tsb. arrowroot powder
1 tsp. instant espresso powder
1/2 tsp. ground cinnamon
1/2 tsp. chili powder
1/4 tsp. salt
1 large egg
2 egg yolks
2 cups milk
4 oz. semisweet chocolate, chopped
1 tsp. vanilla extract
Whipped Pumpkin Cream:
1 15-oz. can pumpkin
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/2 cup heavy whipping cream
1. combine sugar, cocoa powder, arrowroot powder, espresso powder, cinnamon, chili powder, and salt in bowl. whisk together egg and egg yolks in separate bowl. stir egg mixture into cocoa mixture.
2. scald milk in saucepan over medium heat until milk is steaming remove form heat. whisk 1/2 cup hot milk into cocoa mixture. while whisking, pour cocoa mixture back into hot milk, and whisk until smooth. return to medium heat, and continue whisking, for 5 to 6 minutes, until pudding starts to bubble. remove from heat and whisk in chocolate and vanilla until smooth. transfer pudding to bowl, and cool to room temperature. cover with plastic wrap pressed directly into pudding; refrigerate until chilled.
3. to make whipped pumpkin cream: cook pumpkin and brown sugar with cinnamon in medium skillet over medium heat, stirring constantly, for 3 mins. transfer to bowl, and cool to room temperature.
4. whip cream in stand mixer or with handheld beaters on medium-high, until soft peaks from, about 1 minute. fold whipped cream into pumpkin until no streaks remain. refrigerate until chilled. serve pudding dolloped with pumkin cream.
Spicy Stew Baked in a Pumpkin
1 tbs. olive oil, divided
1 medium onion, diced (1 cup)
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced (2 tsp.)
1 tsp. chili powder, preferably New Mexican
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 lb. tomatillos, husked and quartered (1 1/2 cups)
1 15-oz. can hominy, rinsed and drained
3/4 tsp. salt
1 3-4lb. pumpkin, either sugar pie, cheese, red kuri, kabocha or buttercup squash
2 oz. grated sharp Cheddar Cheese (1/2 cup packed)
1. preheat oven to 350 deg. heat 1 tsp. oil in pot over medium heat. add onion, bell pepper, and garlic. saute 7 minutes, or until softened. stir in chile powder, cumin, and oregano, and cook 3 mins more or until spices darken.
2. add tomatillos, hominy, 1/2 cup water, and salt. cover, and bring to a boil. reduce heat to medium-low, and simmer, partially covered, 10 to 12 mins, or until tomatillos are softened. uncover, and cook 5 minutes more to thicken stew, if necessary.
3. meanwhile, cut top of pumpkin around stem to make lid. scoop out pumpkin seeds and strings. rub inside of pumpkin with remaining 1 tbs. oil, and sprinkle generously with salt. sprinkle cheese in bottom of pumpkin.
4. fill pumpkin with stew, then top with pumpkin lid. place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork tender. remove from oven; let stand 5 mins.
5. scoop stew, including pumpkin into bowls and serve hot. topped with Poblano-Cucumber Salsa.
1 medium onion, diced (1 cup)
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced (2 tsp.)
1 tsp. chili powder, preferably New Mexican
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 lb. tomatillos, husked and quartered (1 1/2 cups)
1 15-oz. can hominy, rinsed and drained
3/4 tsp. salt
1 3-4lb. pumpkin, either sugar pie, cheese, red kuri, kabocha or buttercup squash
2 oz. grated sharp Cheddar Cheese (1/2 cup packed)
1. preheat oven to 350 deg. heat 1 tsp. oil in pot over medium heat. add onion, bell pepper, and garlic. saute 7 minutes, or until softened. stir in chile powder, cumin, and oregano, and cook 3 mins more or until spices darken.
2. add tomatillos, hominy, 1/2 cup water, and salt. cover, and bring to a boil. reduce heat to medium-low, and simmer, partially covered, 10 to 12 mins, or until tomatillos are softened. uncover, and cook 5 minutes more to thicken stew, if necessary.
3. meanwhile, cut top of pumpkin around stem to make lid. scoop out pumpkin seeds and strings. rub inside of pumpkin with remaining 1 tbs. oil, and sprinkle generously with salt. sprinkle cheese in bottom of pumpkin.
4. fill pumpkin with stew, then top with pumpkin lid. place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork tender. remove from oven; let stand 5 mins.
5. scoop stew, including pumpkin into bowls and serve hot. topped with Poblano-Cucumber Salsa.
Poblano-Cucumber Salsa
1 poblano chile
1/2 cucumber, peeled, seeded, and cut into small dice
1/4 cup cilantro, chopped
2 tbs. lime juice
1 clove garlic, minced (1 tsp.)
1 jalapeno chile, stemmed, seeded, and minced
1/2 tsp. salt
1 ripe avocado, diced
preheat oven to broil. roast poblano chile 10 to 20 minutes, or until skin is blackened, turning occasionally. cool until easy to handle. remove charred skin, discard seeds and stem, and cut inot small dice. combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and salt in a small bowl. gently fold in avocado, season with salt and pepper.
1/2 cucumber, peeled, seeded, and cut into small dice
1/4 cup cilantro, chopped
2 tbs. lime juice
1 clove garlic, minced (1 tsp.)
1 jalapeno chile, stemmed, seeded, and minced
1/2 tsp. salt
1 ripe avocado, diced
preheat oven to broil. roast poblano chile 10 to 20 minutes, or until skin is blackened, turning occasionally. cool until easy to handle. remove charred skin, discard seeds and stem, and cut inot small dice. combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and salt in a small bowl. gently fold in avocado, season with salt and pepper.
Harvest Canapes with Chipotle Cheese Topping
4 cloves garlic, peeled
1 tbs. olive oil
1/2 chipotle chile in abodo sauce, minced
1/2 cup cream cheese
8 slices whole-wheat sandwich bread
3 radishes, thinly sliced into rounds
8 chives, cut into 2-inch pieces, for garnish
1. preheat over to 350 deg. place garlic and oil in small baking dish or ramekin. cover with foil, and bake 20 minutes, or until garlic is softened. transfer to small bowl, and mash with chipotle. mix in cream cheese, and season with salt and pepper.
2. toast bread until crispy on both sides. cut into shapes or squares, or use a 2-inch round cookie cutter to get 3 pieces per slice. spread with cream cheese mixture; garnish each with radish slices and 2 crisscrossed chives.
1 tbs. olive oil
1/2 chipotle chile in abodo sauce, minced
1/2 cup cream cheese
8 slices whole-wheat sandwich bread
3 radishes, thinly sliced into rounds
8 chives, cut into 2-inch pieces, for garnish
1. preheat over to 350 deg. place garlic and oil in small baking dish or ramekin. cover with foil, and bake 20 minutes, or until garlic is softened. transfer to small bowl, and mash with chipotle. mix in cream cheese, and season with salt and pepper.
2. toast bread until crispy on both sides. cut into shapes or squares, or use a 2-inch round cookie cutter to get 3 pieces per slice. spread with cream cheese mixture; garnish each with radish slices and 2 crisscrossed chives.
Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella
3 ears fresh corn, husks and silk removed
4 poblano chilies (1 lb.)
6 oz. corn spaghetti (find at natural food stores)
1 tbs. olive oil
3 cloves garlic, minced (1 tbs.)
1/2 tsp. ground cumin
1 cup low-fat milk
2/3 cup coarsely chopped fresh cilantro
2 oz. smoked mozzarella cheese, finely diced
hot pepper sauce, such as tobasco, to taste
1. heat grill to medium-heat. coat corn and chilies with cooking spray. grill corn and chilies 10 to 15 minutes, or until tender and slightly charred. transfer chilies to medium bowl, and cover with plastic wrap until cool enough to handle. cut corn kernels from cob and transfer to large bowl. peel, seeded, and coarsely chop chilies; add to corn.
2. cook spaghetti in large pot of boiling salted water according to package directions until al dente. drain; transfer to bowl with corn and chilies.
3. meanwhile, heat oil in small saucepan over medium heat. add garlic and cumin, and saute 30 seconds, or until fragrant. add milk, and simmer 5 minuets, or until milk reduces by half.
4. pour hot milk mixture over spaghetti mixture in large bowl. add cilantro and cheese, and toss until cheese begins to melt. season with salt and pepper. sprinkle with hot sauce, and serve.
4 poblano chilies (1 lb.)
6 oz. corn spaghetti (find at natural food stores)
1 tbs. olive oil
3 cloves garlic, minced (1 tbs.)
1/2 tsp. ground cumin
1 cup low-fat milk
2/3 cup coarsely chopped fresh cilantro
2 oz. smoked mozzarella cheese, finely diced
hot pepper sauce, such as tobasco, to taste
1. heat grill to medium-heat. coat corn and chilies with cooking spray. grill corn and chilies 10 to 15 minutes, or until tender and slightly charred. transfer chilies to medium bowl, and cover with plastic wrap until cool enough to handle. cut corn kernels from cob and transfer to large bowl. peel, seeded, and coarsely chop chilies; add to corn.
2. cook spaghetti in large pot of boiling salted water according to package directions until al dente. drain; transfer to bowl with corn and chilies.
3. meanwhile, heat oil in small saucepan over medium heat. add garlic and cumin, and saute 30 seconds, or until fragrant. add milk, and simmer 5 minuets, or until milk reduces by half.
4. pour hot milk mixture over spaghetti mixture in large bowl. add cilantro and cheese, and toss until cheese begins to melt. season with salt and pepper. sprinkle with hot sauce, and serve.
Spinach and Sun-Dried Tomato "Spaghetti"
1 large spaghetti squash
2 tbs. olive oil
1 small onion, chopped
5 oz. spinach
1 clove garlic, minced (1 tsp.)
1 cup chickpeas
4 oz. oil-packed-sun-dried tomatoes, drained and julienned
1/2 cup fresh basil, chopped
1 1/2 tsp. garlic salt
4 tbs. low-fat feta cheese
1. Pierce spaghetti squash rind several times with fork. microwave on high 5 minuets per pound of squash, until squash is soft. cut in half lengthwise, and remove seeds. rake insides of squash into bowl with fork. (should come out looking like spaghetti)
2. cook olive oil and onion in large skillet over high heat, until fragrant. stir in spinach and garlic, then cover. cook 5 mins, stirring occasionally. when spinach has cooked down, reduce heat, and stir in spaghetti squash.
3. stir in chickpeas. sun-dried tomatoes, basil, and garlic salt. to serve, divide among plates and top each with 1 tbs. feta cheese.
2 tbs. olive oil
1 small onion, chopped
5 oz. spinach
1 clove garlic, minced (1 tsp.)
1 cup chickpeas
4 oz. oil-packed-sun-dried tomatoes, drained and julienned
1/2 cup fresh basil, chopped
1 1/2 tsp. garlic salt
4 tbs. low-fat feta cheese
1. Pierce spaghetti squash rind several times with fork. microwave on high 5 minuets per pound of squash, until squash is soft. cut in half lengthwise, and remove seeds. rake insides of squash into bowl with fork. (should come out looking like spaghetti)
2. cook olive oil and onion in large skillet over high heat, until fragrant. stir in spinach and garlic, then cover. cook 5 mins, stirring occasionally. when spinach has cooked down, reduce heat, and stir in spaghetti squash.
3. stir in chickpeas. sun-dried tomatoes, basil, and garlic salt. to serve, divide among plates and top each with 1 tbs. feta cheese.
Saturday, December 6, 2008
Spritz! (my favorite cookies!!!)
Items:
1-1/2 Cups Butter, softened
1 Cup Granulated Sugar
1 Teaspoon Baking Powder
1 Egg
1 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
3-1/2 Cups Flour
Colored sugar
Directions:
Beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar and baking powder.
Beat until combined, scraping sides of bowl
occasionally.
Beat in egg, vanilla, and almond extract
until combined. Beat in as much flour as you can.
Using a wooden spoon, stir in remaining flour.
Press onto ungreased cookie sheet or baking mats. Bake for about 12 to 15 minutes, or until bottoms are lightly browned. Depending on shapes, use jam or cherry halves for centers, green decorative sugar for trees and wreaths, and so on.
Makes about 3 to 4 dozen cookies.
Filling press:
Do not chill the dough. It will be too firm to force
through the cookie press. Before you fill the cookie
press, select the design plate that you would like to
use to shape your cookies. Assemble the cookie press
following the directions that come with the cookie
press. Pack the dough into the cookie press using a
rubber spatula or small metal spoon. Place the top on
the cookie press and adjust the plunger to compress
the dough.
1-1/2 Cups Butter, softened
1 Cup Granulated Sugar
1 Teaspoon Baking Powder
1 Egg
1 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
3-1/2 Cups Flour
Colored sugar
Directions:
Beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar and baking powder.
Beat until combined, scraping sides of bowl
occasionally.
Beat in egg, vanilla, and almond extract
until combined. Beat in as much flour as you can.
Using a wooden spoon, stir in remaining flour.
Press onto ungreased cookie sheet or baking mats. Bake for about 12 to 15 minutes, or until bottoms are lightly browned. Depending on shapes, use jam or cherry halves for centers, green decorative sugar for trees and wreaths, and so on.
Makes about 3 to 4 dozen cookies.
Filling press:
Do not chill the dough. It will be too firm to force
through the cookie press. Before you fill the cookie
press, select the design plate that you would like to
use to shape your cookies. Assemble the cookie press
following the directions that come with the cookie
press. Pack the dough into the cookie press using a
rubber spatula or small metal spoon. Place the top on
the cookie press and adjust the plunger to compress
the dough.
Short Bread Cookies
Items:
Parchment Paper
1 Cup Butter, softened
1/2 Cup sugar.
1 Teaspoon Vanilla Extract
2 Cups Flour
1/4 Cup Corn Starch
1 Cup M&M Mini's (Save some extra for decoration)
Directions:
Preheat oven to 300 deg. line baking sheet with parchment paper, set asside
Mix butter, sugar, and vanilla with mixer gradually blending in flour and corn starch.
Stir in Candies
Form into one inch balls place on parchment lined backing sheets. Gently flatten each cookie using fingers or a flat bottomed glass. (dipped in sugar to prevent sticking)
Bake 20 to 30 mins. or until bottoms begin to brown.
Cool for 5 mins. then remove and place on wire cooling rack to cool completely.
Parchment Paper
1 Cup Butter, softened
1/2 Cup sugar.
1 Teaspoon Vanilla Extract
2 Cups Flour
1/4 Cup Corn Starch
1 Cup M&M Mini's (Save some extra for decoration)
Directions:
Preheat oven to 300 deg. line baking sheet with parchment paper, set asside
Mix butter, sugar, and vanilla with mixer gradually blending in flour and corn starch.
Stir in Candies
Form into one inch balls place on parchment lined backing sheets. Gently flatten each cookie using fingers or a flat bottomed glass. (dipped in sugar to prevent sticking)
Bake 20 to 30 mins. or until bottoms begin to brown.
Cool for 5 mins. then remove and place on wire cooling rack to cool completely.
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