What's your favorite recipe from 2009?

Chocolate Sorbet

* Exported from MasterCook *

Chocolate Sorbet


1 cup sugar
1/2 cup very good cocoa powder
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot) -- (optional)
5 1/2 tablespoons coffee liqueur (recommended: Tia Maria) -- (optional)

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.

Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

(Note: I don't use either the espresso or the liqueur.)

Source:
"Food Network - Ina Garten"


NOTES : Excellent and low fat.

 
Julia Child's Coq au Vin would be top on my list.

Coq au vin

Sylvia’s Note: I made the Coq au Vin using white wine as I prefer the colour.

3 to 4 oz. chunk of lean bacon
2 Tbsp. butter
2 1/2 to 3 lb. cutup frying chicken
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup cognac
3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone or Chianti (I used a white Cote du Rhone)
1 to 2 cups brown chicken stock, brown stock, or canned beef bouillon (I used white chicken stock)
1/2 Tbsp. tomato paste (didn’t use it)
2 cloves mashed garlic
1/4 tsp. thyme
1 bay leaf
12 to 24 brown-braised onions (I used white-braised onions)
1/2 lb. sautéed mushrooms
3 Tbsp. flour
2 Tbsp. softened butter
Fresh parsley

Remove the rind and cut the bacon into lardons (rectangles 1/4 inch across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

Sauté the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees for an electric skillet). Remove to a side dish.
Dry the chicken thoroughly. Brown it in the hot fat in the casserole (360 degrees for the electric skillet).

Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly for 10 minutes, turning the chicken once.
Uncover and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to the simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms.

Simmer the cooking liquid in the casserole for a minute or two, skimming off fat. Then raise heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
Blend the 3 Tbsp. flour and 2 Tbsp softened butter together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring, and simmer for a minute or two. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in the casserole, place the mushrooms and onions around it, and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered. It can now wait indefinitely.

Shortly before serving, bring to the simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is hot through.

Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.

For 4 to 6 people

Oignons Glaces a Blanc

White braised onions may be served as they are or they may be simmered for a moment in a good cream sauce. Use them also as a garnish for fricasses or blanquettes (or Coq Au Vin Blanc).

Ingredients

* 18 to 24 peeled white onions about 1 inch in diameter
* 11/2 tbsp butter
* 1 1/2 tbsp oil
* 1/2 cup of white stock, canned chicken broth, dry white wine or butter
* Salt & pepper to taste
* A medium herb bouquet: 2 parsley sprigs, a few sprigs of thyme and a small bay leaf, tied in cheesecloth

Directions:

Place the onions in the saucepan or skillet with the liquid, butter, seasonings and herb bouquet. Cover and simmer very slowly, rolling the onions in the saucepan from time to time, for 40 to 50 minutes. The onions should not colour, and should be perfectly tender, yet retain their shape. If all the liquid evaporates during the cooking, add more by spoonfuls as necessary. Remove herb bouquet.

The onions may be cooked several hours in advance, reheated, as served as desired.

Champignon Sautés au Beurre

(Sauteed Mushrooms)


2 Tbsp butter
1 Tbsp oil
1/2 lb small fresh mushrooms, washed, dried, and left whole. Quarter larger mushrooms.

Attention: do not salt them until ready to serve.

Place a 10-inch enameled skillet over high heat with the butter and oil. When the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

 
Cod with Coconut, Lime, and Lemongrass Curry Sauce

Cod with Coconut, Lime, and Lemongrass Curry Sauce Epicurious | 2005
4 servings by Eric Ripert

The Sauce:
1 tablespoon butter 2 shallots, thinly sliced
3 garlic cloves, thinly sliced 1 lemongrass stalk, thinly sliced
1-inch knob ginger, thinly sliced 3 kaffir lime leaves
1 tablespoon Madras curry 3 cups chicken stock
3/4 cup fresh coconut milk, or canned 4 cilantro sprigs
Fine sea salt to taste Freshly ground white pepper to taste
1 tablespoon fresh lime juice

The Cod:
2 tablespoons canola oil 4 7-ounce cod fillets, 1 1/2-inches thick
Fine sea salt to taste Freshly ground white pepper to taste

The Garnish:
1/2 pound butter Fine sea salt
9 heads baby bok choy, divided in half 1/4 cup kosher salt

Special equipment:
2 10-inch nonstick ovenproof skillets

Preheat the oven to 400̊F.

To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.

Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.

In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.

To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

 
Nick Malgieri's Frozen Chocolate Mousse and now I am going to copy this whole list and work thru it

 
Rooster's Fire Crackers (thanks Curious1) have made many times!

Rooster's Famous Fire Crackers
Makes 40 crackers

You won't be able to stop eating these pepper-hot, crisp, crunchy, cheesy crackers. They make a perfect party food, tailgate snack or home-cooked gift. Try the basic recipe, any of the accompanying variations or dream up your own cheese-spice combination. Since these crackers come together so quickly, you'll be tempted make them all.

40 fat-free or regular saltines
10 ounces extra-sharp cheddar cheese, shredded
2 teaspoons red pepper spice blend (such as McCormick Smoky Sweet Pepper Blend)
Crushed red pepper flakes (optional)
Instructions
Preheat oven to 500 degrees (450 to 475 degrees if your oven runs hot).

Arrange crackers in rows on a 10-by-15-inch jellyroll pan so that crackers are touching each other. One sleeve of crackers fits almost perfectly in this size pan.

Sprinkle evenly with shredded cheese. Top evenly with seasoning, then sprinkle with as many pepper flakes as you dare.

Place pan on center shelf of oven, close door and turn oven off. Leave in oven overnight or at least about 4 hours. The hot oven melts and browns cheese, producing an even coating of crisp brown. Fat from the cheese soaks into crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store; they keep well for several weeks sealed in an airtight container.
Basic recipe adapted from Shirley Corriher

Keep in mind
Here are a few tips to remember as you make these snacks at home:
• Use any type of saltine cracker you like.
• Finely shred the cheese using the small holes on the grater, so it melts into a uniform layer.
• Don't be afraid to improvise; any kind of cheese/herb combo is fair game, though we especially like spice blends combining some heat and a bit of sweetness.

Fire Cracker variations
Make these versions using the accompanying basic recipe for Rooster's Famous Fire Crackers, or use them to inspire your own creations.

Smoky cheddar crackers
6 ounces of smoked cheddar (shredded on the finest holes of a grater)
1 tablespoon barbecue seasoning blend (such as KC Masterpiece BBQ Seasoning)

Spicy jack crackers
6 ounces pepper jack (shredded on the finest holes of a grater)
1 tablespoon Spicy Montreal Steak Seasoning (McCormick)

Gouda and seed crackers
6 ounces gouda (shredded on the finest holes of a grater)
½ teaspoon dehydrated garlic flakes
½ teaspoon dehydrated onion flakes
1 teaspoon white sesame seeds
½ teaspoon black sesame seeds
½ teaspoon cumin seeds
1 tablespoon pepitas (shelled pumpkin seeds)
½ teaspoon kosher salt

Lemon-parmesan crackers
5 ounces shredded parmesan cheese (shredded on the finest holes of a grater)
Grated zest of 2 lemons


Link: http://www.oregonlive.com/foodday/index.ssf/2009/05/turn_saltines_into_an_easy_che.html

 
You must log in or register to reply here.
Back
Top