I couldn't narrow it down as I cook dinner almost every day.... here are 18 entries with recipes smileys/smile.gif
Deep Dark Chocolate Cake (recipe & pic at:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=53582
Neighbor Dorothy’s Heavenly Caramel Cake
Kheer (Indian rice pudding)
Skillet Chicken Pot Pie
Chicken Korma a la Jane
Buttermilk Biscuits
Broccoli Cole Slaw
Chinese Winter Soup
Hamburger Hamlet Onion Soup Fondue
Whistle Stop Minestrone
Taco Casserole
Peking Sesame Beef
Disneyland’s Spaghetti Meat Sauce a la Mom
Texas Shredded Beef
Pork Carnitas
Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce
Best Peach Crumble
Paella (recipe & pic at:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=40072
Deep Dark Chocolate Cake
1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
1 tsp. vanilla
1 c. boiling water
Combine dry ingredients. Add eggs, milk, oil and vanilla, and beat on medium 2 minutes. Stir in boiling water (batter will be very thin). Pour into greased and floured pans and bake at 350 for 35-40 minutes, or until done.
Frost with one of these:
Perfect Chocolate Frosting
Southern Living Five-Star Recipe Collection, 1990
1 6-oz. package (1 cup) semisweet chocolate chips
1/2 cup half and half
3/4 cup butter or margarine
2-1/2 cups sifted powdered sugar
Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice water and beat at low speed with electric mixer until frosting holds it’s shape and loses it’s gloss. Add a few more drops of half and half if needed to make a good spreading consistency. Makes 2-1/2 cups frosting.
Mocha Fudge Frosting
1/2 cup (1 stick) butter, at room temperature
5 cups sifted confectioners’ sugar
1/4 cup unsweetened cocoa powder (like Hershey’s)
2 tsp. vanilla
1/4 cup hot, strong coffee
1. Beat butter in a large mixing bowl with electric mixer until smooth, then gradually (at LOW speed), add confectioners’ sugar - mixture will be very dry.
2. Add cocoa powder, vanilla and coffee, beating until smooth and spreadable. If it is a little too thin to frost with, chill for 30 min.
Ok, this was a winner! Very light and unassuming... the frosting is like a caramel whipped cream. Next time I will decorate it a bit with crushed Almond Roca. By the way, the book it comes from is an absolutely fabulous summer read.
My additions in brackets -
Neighbor Dorothy’s Heavenly Caramel Cake
From “Can’t Wait to get to Heaven” by Fannie Flagg
Preheat oven to 350 deg.
1-1/4 cups cake flour (sift before measuring)
1 cup brown sugar (resift flour with the brown sugar)
Add:
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 tsp. Salt
1-3/4 tsp. Baking powder
1 tsp. Vanilla
Beat for 3 min. Bake in greased pan (8" square) for 1/2 hour. Frost with Caramel Frosting below.
Caramel Frosting-
2 Tbl. Cake flour
1/2 cup milk
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. Vanilla
1/4 cup butter, softened
1/4 cup shortening
3/4 tsp. Salt
Mix flour and milk. Cook to a thick paste over slow flame (maybe 1-1/2 minutes). Cool (it gets thicker on cooling). Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Should look like whipped cream.
KHEER
1/2 cup rice, washed and drained (I used basmati, but any kind is ok)
1 liter milk
4 Tbs. blanched ground almonds
1/2 cup evaporated milk
1 cup cream
1 cup sugar (or to taste). (1 cup was perfect)
1/4 tsp. cardamom powder (1 pod, crushed seeds)
3 or 4 drops rose essence (optional) or pinch of saffron (optional).
2 Tbs. raisins
3 Tbs. chopped pistachios
Bring the rice and milk to boil in a heavy pan, cover and allow to simmer for an hour or until very soft and mushy, stirring often to prevent from sticking to bottom of pan. (note: try using rice cooker next time?) Mash roughly with a stick potato masher.
Mix almonds with evaporated milk, cream and add to rice. Stir until thick and creamy.
Add the sugar and stir to dissolve. Take off from heat. Sprinkle cardamom powder and rose essence (or saffron) and stir.
Chill. Garnish with raisins and chopped pistachio.
Skillet Chicken Pot Pie
Cook’s Illustrated
Serves 6 to 8
Substitute 3 to 3 1/2 pounds of bone-in, skin-on chicken parts for the whole chicken, if desired. We recommend chilling the rolled and shaped dough in the freezer. The dough can be prepared the day before and refrigerated. The chicken and vegetables can also be prepared the day before.
Dough
1 2/3 cups unbleached all-purpose flour (8 1/4 ounces), plus additional for work surface
3/4 teaspoon table salt
10 tablespoons unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch pieces and frozen for 10 minutes
2 tablespoons sour cream
4 - 6 tablespoons ice water
Chicken and Vegetables
1 teaspoon vegetable oil
1 whole chicken (about 4 1/2 pounds), cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat (I found Costco, or the grocery store roasted chicken worked great!)
24 frozen pearl onions , thawed, drained, and patted dry, about 1 cup, or 5 ounces, (to prepare fresh, see instructions below)
1 medium onion , cut into 1/2-inch pieces (about 1 cup)
4 medium carrots , cut into 1/2-inch pieces (about 1 1/2 cups)
3 medium ribs celery , cut into 1/2-inch pieces (about 1 cup)
Table salt and ground black pepper
Sauce
4 1/4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
3/4 cup heavy cream
3/4 cup frozen peas (unthawed, about 3 1/2 ounces)
2 teaspoons fresh lemon juice
1 teaspoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
Table salt and ground black pepper
1. TO MAKE THE DOUGH: Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until size of large peas, about six to eight 1-second pulses.
2. Mix sour cream and 4 tablespoons ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 additional tablespoons water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
3. Turn dough onto work surface. Shape into ball and flatten to 5-inch disk; wrap in plastic and refrigerate until firm but not hard, 1 to 2 hours. (Dough can be refrigerated overnight.)
4. TO ROAST CHICKEN AND VEGETABLES: Adjust oven racks to lower-middle and upper-middle positions; heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until oil just begins to smoke; swirl skillet to coat evenly with oil. Brown chicken pieces skin side down until deep golden, 3 to 4 minutes; turn chicken pieces and brown until golden on second side, 3 to 4 minutes longer. Transfer chicken to large plate; drain all but 1 tablespoon fat.
5. Set skillet over medium heat. Add pearl onions and cook, stirring occasionally, until browned, about 3 minutes. Increase heat to medium-high and add onion, carrots, celery, and salt and pepper to taste; cook, stirring occasionally, until vegetables begin to brown, 2 to 3 minutes. Return chicken pieces to skillet skin side up and place in oven on lower-middle rack. Roast until thickest part of breast registers about 160 degrees on instant-read thermometer and thickest part of thigh and drumstick registers about 175 degrees, 18 to 25 minutes. Using potholder or oven mitt, remove skillet from oven. Transfer chicken to platter and let rest 1 hour. Set skillet with vegetables aside.
6. TO ROLL OUT THE DOUGH: (If dough has been chilled longer than 2 hours, let stand at room temperature for 15 minutes before rolling.) Dust 16 by 12-inch sheet of parchment paper liberally with flour; roll, flute, and cut vent holes according to illustrations above. Transfer parchment and dough to baking sheet; chill in freezer until ready to use, at least 30 minutes (or refrigerate for 1 hour).
7. TO MAKE SAUCE AND ASSEMBLE PIE: While chicken rests, return skillet with vegetables to medium-high heat. Add chicken broth and any juices from chicken platter and bring to simmer, scraping sides and bottom of skillet with wooden spoon to loosen any browned bits. Pour contents of skillet through medium-mesh strainer set over large bowl; transfer vegetables from strainer to separate bowl and refrigerate. After fat rises to surface of broth, 15 to 20 minutes, skim with ladle or large spoon and discard. (You should have about 3 1/2 cups broth.)
8. When chicken has rested, remove and discard skin. Using fingers or fork, pull chicken off bones into 2-inch shreds and 1-inch chunks; refrigerate until ready to use (you should have about 4 1/2 cups chicken). Wipe skillet clean; melt butter over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture darkens slightly and becomes fragrant, about 1 minute. Slowly whisk in broth and cream and bring to boil; reduce heat to medium and simmer, stirring constantly, until sauce is thickened and coats back of spoon, 8 to 10 minutes. Off heat, add chicken, reserved vegetables, peas, lemon juice, parsley, thyme, and salt and pepper to taste; gently stir to combine. Remove dough from freezer, lift off parchment paper, and place dough on top of filling. Bake on upper-middle rack at 450 degrees until crust begins to brown around edges, about 15 minutes; reduce heat to 375 degrees and continue to bake until crust is golden brown and filling bubbles, 15 to 20 minutes more. Let cool 15 minutes before serving.
Chicken Khorma ala Jane
Basic Curry Sauce (see below)
2 lbs. Chicken thighs, skinned, boned and cut in small chunks
Chopped cilantro for garnish
Basic Curry Sauce
Step 1:
2 medium sized onions, finely chopped
4-5 Tbl. Olive oil
1 green chilies, finely chopped
4 cloves fresh garlic
1/2 cubic inch fresh ginger
1 Tbl. Khorma mix (see recipe below)
1 tsp. Curry powder
Step 2
tsp. poppy seeds
3 Tbl. cashews
1 Tbl. peanuts
1/2 tsp. Salt
1/4 cup golden raisins
2 Tbl. coconut powder
1/2 cup coconut milk
2 Tbl. Tomato paste
1/2 cup water
1/4 tsp. Red chili powder (optional... VERY hot)
Step 3:
1/2 cup plain yogurt
1 Tbl. Sour cream
Step 4:
1/2 cup water
2 Tbl. Chopped cashews
2 Tbl. Golden raisins
4 strands of fresh cilantro, finely chopped
Step 5:
1/4 cup cream
Heat oil in pan on low heat and add the onions. Fry onions for 10 minutes until they are very lightly browned - do not be in a hurry! Add the chilies, garlic & ginger and cook another 10 minutes on low. Stir in the khorma mix and curry powder and cook gently for 5 minutes, stirring often -- you do not want to ‘burn’ the spices! When done, set aside.
Into a blender, add ingredients in Step 2. Blend until very smooth then pour back into frying pan, being sure to scrape out all the mixture. On low heat, “fry” slowing for 20-30 minutes, being sure to stir occasionally and adding small amounts of water if it begins to ‘catch’ on the pan. Remove from heat and stir in yogurt and sour cream (Step 3).
In another frying pan, increase heat to medium and add the chicken. Fry until chicken is browned.
Add the previously prepared curry sauce to the chicken, along with ingredients in Step 4; cover pan, and let it simmer on low heat for about 20 minutes.
Now add the cream, stir well, and let stew simmer until heated through.
Garnish with cilantro and serve with basmati rice.
Boiled, cut potatoes can be added to the stew for the last 10-15 min. If desired.
Homemade Khorma Powder
6 tsp. Coriander powder
1 tsp. Cumin seed
1/4 tsp. Anise pseed
1 tsp. Black peppercorns
1 tsp. Dry tumeric
4 whole Cloves
1/4 tsp. Cinnamon (or 1/2” piece of stick)
3 whole nutmegs (or 1/4 tsp. powder)
1/4 tsp. Cardamom seeds (from 4 pods)
Dry roast each ingredient separately until fragrant, then cool. Grind all together in a coffee grinder. Makes ~2 Tablespoons (enough for 2 recipes)
Okay, leftover buttermilk gets me so excited! I jump at the chance to make these biscuits. So good and yet, so easy!
Buttermilk Biscuits
From Krista Fay & Blue Ribbon Cooking Class (posted by Traca at FK)
Makes 12 Biscuits
Dough
2 Cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
1⁄2 teaspoon table salt
1⁄2 teaspoon baking soda
5 tablespoons unsalted cold butter, cut into small cubes
1 1⁄2 cups buttermilk cold
To form Biscuits
1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
2 tablespoons SALTED butter, melted
Adjust oven rack to middle position and heat oven to 500 degrees. Spray a 9” round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1⁄4 cup dry measure with nonstick cooking spray.
For the dough: In a food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1 second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1 second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated.
To form and bake biscuits: Using 1⁄4 cup dry measure and working quickly, scoop level amount of dough; drop from measure cup into flour on baking sheet (if dough sticks, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust hands, gently pick up each piece of dough and coat with flour; gently shape dough into ball, shake off excess flour and place in prepared cake pan. Repeat with remaining dough. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes at 500 degrees, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert onto serving plate.
Broccoli Cole Slaw
Recipe courtesy Linda Fuller and Christine Lakhani
Yield: 10 to 12 servings
2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Chinese Winter Soup
This is very much like the Chinese-restaurant variety, and easy, too -
Makes 6 servings
5 cups chicken broth1 cup sliced mushrooms
2 cups young small spinach leaves (or bok choy, sliced)3 Tbl. mild soy sauce
2 Tbl. cider vinegar1/2 tsp. black pepper
1-1/2 Tbl. dark sesame oil 1/4-1/2 tsp. chile oil or tabasco sauce
1/2 lb. tofu, cut into small dice (about 1/2” squares)2 Tbl. cornstarch dissolved in 3 Tbl. water
1/2 egg, slightly beaten1/4 cup bamboo shoots
1 green onion, finely chopped
In saucepan, heat broth, mushrooms & spinach. Simmer 3-4 min. Combine soy sauce, vinegar, pepper & sesame oil in small bowl. Stir to blend. Add to broth. Adjust seasonings to taste. Add tofu, cornstarch & egg, stirring constantly until bits of ribbons form. Sprinkle with green onions on each servings.
Hamburger Hamlet Onion Soup Fondue
from The Hamburger Hamlet restaurant in West Los Angeles, CA
Makes 12 large servings
3/4 cup sweet real butter (I use only 1/2 cup, or 1 stick)
4 to 6 large onions, thinly sliced
2 quarts beef broth (I use 2 quarts water with 6 tsp. Better Than Bouillon beef base)
1 tsp chicken stock base (again... I use Better Than Bouillon)
White pepper, to taste (I use a few shakes of black pepper)
Here are my additions to the original recipe:
1/2 clove garlic, minced
2 tbl. soy sauce
1 tsp. Beau Monde (this spice is crucial to the taste)
Round French or sourdough bread, sliced 1-inch thick
Jack cheese slices, 1 ounce each (I always buy it pre-shredded, or do it myself)
Garlic bread loaf (I have always used french or sourdough)
In a large kettle, melt butter, add onions and sauté until transparent but not browned. Add beef broth and chicken base. Cover and simmer 2-3 hours. Remove from heat and allow to stand overnight.
The next day, remove and discard fat. Reheat and check seasonings.
Meanwhile, lightly toast bread slices and top with 5-6 slices of jack cheese. Place soup in ovenproof individual serving dishes and top with bread slices. Place soup under broiler just until cheese bubbles and is soft but not browned. Serve with garlic toast on the side.
Whistle Stop Minestrone
Serves 8-10 generously
1⁄4 C chopped salt pork fried or 2 tbl. bacon fat (you can also use a little vegetable oil instead)
1 large clove garlic, minced
1 large onion, chopped
8 cups water
8 tsp. Better Than Bouillon chicken base - or other chicken stock paste
1 1-pound can stewed tomatoes, chopped
1 15-oz can pinto beans, undrained
1 tsp dried or 1⁄4 C fresh chopped parsley
1⁄4 tsp dried oregano
1⁄2 tsp dried basil
1 cup EACH: sliced zucchini, carrots, green beans, chopped celery
3/4 cup elbow or seashell macaroni
Grated parmesan cheese, optional
In a large soup pot cook chopped salt pork until fat is rendered, or heat bacon fat or oil until melted. Add garlic and onion and sauté until tender. Add water, bouillon, parsley, celery, basil, oregano, carrots, zucchini, green beans pinto beans and tomatoes with liquid.
Bring to a boil, reduce heat and simmer 1 hour. Add macaroni and cook 30 minutes or until tender if serving at once. If making ahead, don’t cook macaroni until ready to serve. Can be frozen.
Serve with grated parmesan cheese sprinkled on top.
Taco Casserole
Family Circle Magazine, June 25, 1996
I always make a double recipe of this. After it cools, put half of it in a ziploc freezer bag and freeze. When you get ready to bake it, thaw it out, put the tortilla chips in the bottom of the baking dish, and proceed as directed.
Makes 6 servings
3/4 lb. ground beef
1/2 cup chopped onion
3 tbl. chili powder
2 cups frozen corn kernels
1 zucchini, diced
1 small can (8 oz) tomato sauce
1/2 cup water
3/4 tsp. salt
2 cups tortilla chips
1-1/2 cups shredded cheddar cheese
1 green onion, chopped
Brown beef and onion in a skillet. Drain as much fat as you can (I wad up paper towels and push them around with a wooden spoon to soak it up). Add chili powder, corn, zucchini, sauce, water and salt. Simmer 10 min.
Crush 1 cup of chips into the bottom of a 2-quart casserole dish. Add beef then top with cheese. Tuck in remaining chips around the edge of dish. Bake at 400 deg. for 20 minutes. Remove from oven and sprinkle green onion on top. Serve with a bowl of tortilla chips on the side.
Peking Sesame Beef
From The Mandarin Garden Restaurant in Braintree, MA (with my minor amount changes)
4-6 servings
1/2 tbl. soy sauce
1 tbl. water
1-1/2 tsp. dry white wine or rice wine
1/4 tsp. baking soda
One 1-lb. flank steak or beef tenderloin, trimmed of fat, cut across grain into thin slices
1/4 cup plus 1 tbl. oil, divided
3 tbl. cornstarch
1-1/2 tsp. chopped green onion
1/2 tsp. chopped garlic
1/2 tsp. chopped ginger
3 tbl. water
2-1/2 tbl. soy sauce
1 tbl. sesame oil
1-1/2 tsp. sugar
1/4 tsp. ground pepper
2 tbl. sesame seeds, toasted
2 whole green onions cut in 2” pieces
1. Mix first 4 ingredients in bowl, add flank strips and marinate 1 hour.
2. Heat the 1/4 cup oil in wok or large frying pan over med-hi heat. Toss cornstarch with beef until coated. Add beef to wok and fry 2 minutes. Remove with slotted spoon to paper towels.
3. Add the last tablespoon of oil to pan and reheat over med-hi heat. Add chopped green onion, garlic and ginger and stir fry briefly until fragrant. Add the 3 tbl water, soy sauce, sesame oil, sugar and pepper and bring to a boil. Stir in beef and sesame seed and turn heat to high until sauce is almost evaporated.
Add 2” pieces of green onions and toss lightly to mix.
4. Serve immediately with white rice.
Disneyland’s Spaghetti Meat Sauce a la Mom
(I use this for lasagna as well, and I have altered it slightly from the original)
Makes 5-1/4 cups.
2 tbl. olive oil
1 lb. ground beef
3/4 cups chopped onion
1 tbl. minced garlic
1 large can whole tomatoes (1 lb. 12 oz. can)
3-oz. tomato paste (that’s half of a small can)
2 bay leaves, optional
1 tsp. dried basil
1/4 tsp. black pepper
1 tsp. salt
1/2 tsp. chili powder
2 tbl. chopped parsley
Heat oil in large frying pan and add beef, onion and garlic. Cook, stirring until meat browns evenly. Push mixture towards one side of frying pan, away from you, and tilt pan slightly towards you. Wad up a paper towel and, using your wooden spoon, soak up the grease and throw it away. Add all but parsley and stir well. Cover and simmer for 30 minutes - add a little water if it becomes too thick. Taste and adjust seasonings if necessary, then add parsley.
Note: you don’t want to cook the sauce too long or it will become metallic tasting. Also, you add the parsley at the end so it doesn’t turn bitter.
Texas Shredded Beef
Serves 6-8 generously
One 3-4 lb. beef chuck roast
2 4-oz. cans diced green chiles (like Ortega)
2 Tbl. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
2 cloves garlic, minced
1 small onion, minced
1/4 cup water
salt to taste
Place roast on a large piece of heavy duty foil.
In a small bowl, combine remaining ingredients. Spread this mixture on top of roast. Wrap the foil completely and securely around roast. Place in an ovenproof dish or pan and bake 4-6 hours at 300 degrees.
You can cook it longer if needed. The meat should be so tender that it shreds easily with 2 forks.
Shred and serve on hot tortillas with cheese, salsa, sour cream, guacamole, etc.
Pork Carnitas
This smells heavenly when you come in the door at the end of the day.
6-7 lb. bone-in pork butt or shoulder roast
large can tomatillos (10 oz?) - if you are lucky enough to buy them fresh, here is a website to help prepare
them:
1 large onion, sliced
2 tsp. garlic minced
1/2 tsp. cumin seed (don’t use powdered - it is very different)
salt & pepper
3 large dried ancho chilies, seeded & cut up (the bags of dried chilies are usually near the vegetable aisle)
Put the pork roast on a large piece of foil in a roasting pan. Top with all the ingredients and wrap up tightly. Bake at 300 deg. for about 6-7 hours -- or turn it down to 275 deg. and cook while you’re out for the day.
Cool slightly and shred up the meat. Spread it out on a large baking sheet. Remove the fat from pan juices and push the juices through a sifter - pour this over the meat. Roast at 400 deg. for 30 minutes to dry and slightly brown the pork shreds.
This is a good party dish - Serve with flour tortillas or taco shells, salsa, guacamole, sour cream, shredded lettuce, etc. for people to assemble their own.
Leftovers can be frozen.
Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce
(Bon Appétit, June 1998)
1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 skinless boneless chicken breast halves
2 tablespoons (about) vegetable oil
Mustard-Cream Sauce (below)
Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish.
Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast.
Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Serves 4.
Mustard Cream Sauce:
Makes about 1 cup.
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, subsitute 5 10-oz. bags frozen peaches, thawed)
NOTE: I usually make blueberry cobbler, using 1-1/2 bags frozen blueberries, thawed
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lmeon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
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PAELLA
Consists of a flavorful rice base, then topped with your choice of meat or seafood. Once you have the rice base, feel free to add or substitute meats and fish to your own taste. You can even add asparagus or artichoke hearts if you like.
Rice base:
1/2 cup olive oil
1/2 lb. chorizo sausage
1 large onion, cut in julienne strips
1 large red or green bell pepper cut in thin strips
2 medium tomatoes, chopped
1 Tbl. finely chopped garlic
1/2 cup chopped parsley
3 cups rice (long- or short-grain, your choice)
6 cups boiling chicken broth
1/4 tsp. ground saffron
1/2 tsp. black pepper
Meats/Fish of your choice - choose any or all of the following:
A 2-lb. chicken, cup up
1/4 lb. lean boneless pork, cubed
1-1/2 to 2 lbs. of lobster or lobster tails
12 clams
12 shrimp
1/2 lb. scallops
1/2 lb. crab legs
To finish:
1/2 cup cooked peas
1/2 cup chopped, roasted, fresh or canned pimiento
12 lemon wedges
Heat oil in paella pan or very large skillet. Saute chicken and pork cubes until browned, then remove and keep warm. Saute chorizo and onion, until onion becomes translucent. Add bell pepper, tomatoes, garlic and saute 1 more minute. Stir in parsley and rice, stirring slowly until rice becomes translucent. Add boiling chicken broth, saffron and black pepper, then stir ONCE. Lay chicken and pork cubes on top, reduce heat, and cover. Once you have done this, do NOT stir again - stirring will only make the rice tough and gummy. Cook slowly about 25 minutes. Remove lid and gently place the seafood on top of rice. Replace lid, and steam until seafood is done and clams have opened. Add peas and pimiento, then cover loosely for 8 to 10 minutes. Serve with lemon wedges.
