Here are some notes from Andrea Lucia, the meatball Diva herself. You can call her directly at 505-660-9886 for the recipe and more instruction, or she can just sell you some of her little gems!
The Meatball Situation
It's always important to cook from the heart.
I listen to Italian music when cookIng Italian food.
I use milk with the seasoned bread crumbs to keep the meatballs moist.
I add extra seasonings oregano, basil, thyme salt and pepper to the seasoned store bought bread crumbs.
I find if the eggs are slightly beaten prior to adding to the bread crumb mixture, all ingredients mix together better.
So it would go...add extra herbs to bread crumbs, add milk, add the beaten eggs mix together well (don't let mixture sit, milk will cause bread crumbs to become thick...if it does...add more milk) and then add to the 3 meat mixture which has been blended together for even distribution.
Since I do not really have a recipe, (but now I am thinking of making one, once and for all). I always make a few small meatballs and place in water bath to check the seasoning.
I add 10 or so smashed garlic cloves into the hot water bath for the meatballs.
I use a slotted spoon to remove the bobbing meatballs to transfer then to the red sauce.
3 day process...(day one) shop...(day two)...make red sauce...(day three)...make meatballs.
I used bacon grease with garlic and onion when I first started making my red sauce,...(which is how I was taught)... but more times than not I use extra virgin olive oil (a little healthier).
My dad taught us how to make a "spaghetti sandwich"
Saturday, January 30, 2010
Triple Chocolate Cookies
The Altitude Adjustment Section
Because Mom is here I have no choice but to make a chocolate recipe — it seems only fair. This cookie recipe has three kinds of chocolate in it so it’s only for the hardcore.
Ingredients
8 ounces semi sweet chocolate
3 ounces bittersweet chocolate
6 tablespoons unsalted butter
1/3 cup AP flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
2 teaspoons vanilla
1 1/2 cups chocolate chips
1cup pecans
1 cup walnuts
Procedure
Preheat oven to 350. In a double boiler, melt the semi sweet and bittersweet chocolate along with the butter over simmering water. Stir till smooth and let cool. In a large bowl, sift the flour, baking powder and salt. In a separate bowl, beat the eggs, sugar and vanilla until thick. Combine egg mixture with chocolate mixture and then add flour mixture. Stir in chocolate chips and nuts. Drop tablespoons of cookie dough onto a parchment-lined cookie sheet and bake for 10-12 minutes. This recipe makes 3 dozen yummy cookies.
Because Mom is here I have no choice but to make a chocolate recipe — it seems only fair. This cookie recipe has three kinds of chocolate in it so it’s only for the hardcore.
Ingredients
8 ounces semi sweet chocolate
3 ounces bittersweet chocolate
6 tablespoons unsalted butter
1/3 cup AP flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
2 teaspoons vanilla
1 1/2 cups chocolate chips
1cup pecans
1 cup walnuts
Procedure
Preheat oven to 350. In a double boiler, melt the semi sweet and bittersweet chocolate along with the butter over simmering water. Stir till smooth and let cool. In a large bowl, sift the flour, baking powder and salt. In a separate bowl, beat the eggs, sugar and vanilla until thick. Combine egg mixture with chocolate mixture and then add flour mixture. Stir in chocolate chips and nuts. Drop tablespoons of cookie dough onto a parchment-lined cookie sheet and bake for 10-12 minutes. This recipe makes 3 dozen yummy cookies.
Pasta with Endive and Pancetta
Seasonal Recipe of the Week
I thought I would go Italian to keep with the program, this is a simple pasta recipe from Evan Kleinman’s book Pasta Fresca and it uses endive, which I love sautéed with pancetta, which I love even more. Now in Italy, she notes, this would be done with Trevisio which is like red thick endive but that is not always available, so this is a substitute but sometimes we can get Trivisio here so you have options.
Ingredients
3 Belgian endive heads
1/4 cup extra virgin olive oil
1 medium onion, peeled and sliced
2 slices pancetta, coarsely chopped
12 fresh basil leaves
Salt and fresh ground black pepper to taste
1/2 cup dry white wine
1/2 cup chicken broth
1 pound fettucini
Freshly grated Parmesan
Procedure
Trim the endive root ends off and remove any blemishes. Cut each head in half lengthways and wash and dry leaves. Cut the endive into julienne strips and set aside. Heat the oil in a medium skillet, add and onion and cook covered for 3 minutes. Now add the pancetta and cook till it gives off some of its fat. Now add endive, basil salt and pepper. Cook just till endive wilts. Deglaze the pan with the wine and chicken broth and set aside. In the meantime, you should have been bringing the salted pasta water to a boil. Now cook the fettucini till it is al dente. Drain and mix 2 tablespoons olive oil in a bowl. Toss in the endive mixture and top with freshly grated Parmesan or Asiago and serve. Yum!
I thought I would go Italian to keep with the program, this is a simple pasta recipe from Evan Kleinman’s book Pasta Fresca and it uses endive, which I love sautéed with pancetta, which I love even more. Now in Italy, she notes, this would be done with Trevisio which is like red thick endive but that is not always available, so this is a substitute but sometimes we can get Trivisio here so you have options.
Ingredients
3 Belgian endive heads
1/4 cup extra virgin olive oil
1 medium onion, peeled and sliced
2 slices pancetta, coarsely chopped
12 fresh basil leaves
Salt and fresh ground black pepper to taste
1/2 cup dry white wine
1/2 cup chicken broth
1 pound fettucini
Freshly grated Parmesan
Procedure
Trim the endive root ends off and remove any blemishes. Cut each head in half lengthways and wash and dry leaves. Cut the endive into julienne strips and set aside. Heat the oil in a medium skillet, add and onion and cook covered for 3 minutes. Now add the pancetta and cook till it gives off some of its fat. Now add endive, basil salt and pepper. Cook just till endive wilts. Deglaze the pan with the wine and chicken broth and set aside. In the meantime, you should have been bringing the salted pasta water to a boil. Now cook the fettucini till it is al dente. Drain and mix 2 tablespoons olive oil in a bowl. Toss in the endive mixture and top with freshly grated Parmesan or Asiago and serve. Yum!
Saturday, January 23, 2010
The Wonders of Turmeric
Excellent Ingredient of the Week
This week Laurell taught us all about turmeric. Here are some interesting benefits you might consider:
This week Laurell taught us all about turmeric. Here are some interesting benefits you might consider:
- It is a natural antiseptic and antibacterial agent.
- When combined with cauliflower it has been shown to prevent and inhibit the growth of prostate cancer.
- In mice, it has prevented the spread of breast cancer.
- It may prevent the spread of melanomas.
- It reduces the risk of childhood Leukemia.
- It is a natural liver detoxifier.
- It has long been used in Chinese medicine to prevent depression (I use cookies for that).
- Speeds up wound healing.
- Turmeric paste is used by some Indian woman to keep them free of superfluous hair
- You can pickle it!
Peter Rice, Buttermilk Expert
Special Guest of the Week
The lovely Peter Rice, journalist and sour dairy expert, can be reached at DrinkingButtermilk.com. Check out his most amusing blog and toast his knowledge with a slug of Buttermilk!
The lovely Peter Rice, journalist and sour dairy expert, can be reached at DrinkingButtermilk.com. Check out his most amusing blog and toast his knowledge with a slug of Buttermilk!
Buttermilk Raspberry Cake
The Altitude Adjustment Section
Keeping with the old school dairy products, here's a recipe for a buttermilk raspberry cake. This comes from the now-defunct Gourmet magazine, which — even though it was for old, rich, well-traveled foodies and socialites — I still miss.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
Procedure
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, and then beat in vanilla and zest. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Keeping with the old school dairy products, here's a recipe for a buttermilk raspberry cake. This comes from the now-defunct Gourmet magazine, which — even though it was for old, rich, well-traveled foodies and socialites — I still miss.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
Procedure
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, and then beat in vanilla and zest. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Seeded Buttermilk Crackers
Seasonal Recipe of the Week
This is a wonderful recipe for buttermilk crackers from Nancy Silverton’s Pastry from LaBrea Bakery cookbook.
Ingredients
3 1/2 cups AP flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick plus 2 tablespoons butter chilled and cut into small cubes (5 ounces)
1 1/4 cups Buttermilk
Optional items to sprinkle on crackers: fennel seeds; anise seeds; sesame seeds; dill seed; poppy seeds; caraway seeds
Procedure
In the bowl of your food processor fitted with a steel blade, combine flour, sugar, baking powder and salt and pulse a few times to combine. Add butter and pulse mixture till you create the consistency of fine meal. Transfer mixture to a large bowl and make a well in the center. Pour in buttermilk and draw the dry ingredients from the side of the bowl into the mix till all combined. This part is a sticky mess — go wash your hands! Next, with lightly floured hands, turn dough onto a floured table and knead a few times and gather dough into a ball. Wrap in plastic and refrigerate overnight.
When ready to bake, cut dough into 1/4s and keep 3 refrigerated while rolling out one. Heavily flour table surface and roll dough to a 1/16th thickness. It should be almost see-through. Now flour the top of the dough and using a rolling pin to transfer the dough, roll it onto a parchment-lined sheet pan. Using a fork, poke roles in the dough — which stops it from puffing up — and then chill dough on sheet pan for 30 minutes or so. Do this with all 4 pieces of dough. Preheat your oven to 350. At this point, using a pizza cutter, you can cut the dough into small shapes. Then chill again for 30 minutes. Brush or spray the top of the dough and add seeds. Bake 2 sheets at a time for 25-30 minutes until lightly browned and crispy. You might want to turn the sheets halfway through baking. Allow crackers to cool and separate the crackers. This recipe makes 1 1/2 pounds of crackers.
This is a wonderful recipe for buttermilk crackers from Nancy Silverton’s Pastry from LaBrea Bakery cookbook.
Ingredients
3 1/2 cups AP flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick plus 2 tablespoons butter chilled and cut into small cubes (5 ounces)
1 1/4 cups Buttermilk
Optional items to sprinkle on crackers: fennel seeds; anise seeds; sesame seeds; dill seed; poppy seeds; caraway seeds
Procedure
In the bowl of your food processor fitted with a steel blade, combine flour, sugar, baking powder and salt and pulse a few times to combine. Add butter and pulse mixture till you create the consistency of fine meal. Transfer mixture to a large bowl and make a well in the center. Pour in buttermilk and draw the dry ingredients from the side of the bowl into the mix till all combined. This part is a sticky mess — go wash your hands! Next, with lightly floured hands, turn dough onto a floured table and knead a few times and gather dough into a ball. Wrap in plastic and refrigerate overnight.
When ready to bake, cut dough into 1/4s and keep 3 refrigerated while rolling out one. Heavily flour table surface and roll dough to a 1/16th thickness. It should be almost see-through. Now flour the top of the dough and using a rolling pin to transfer the dough, roll it onto a parchment-lined sheet pan. Using a fork, poke roles in the dough — which stops it from puffing up — and then chill dough on sheet pan for 30 minutes or so. Do this with all 4 pieces of dough. Preheat your oven to 350. At this point, using a pizza cutter, you can cut the dough into small shapes. Then chill again for 30 minutes. Brush or spray the top of the dough and add seeds. Bake 2 sheets at a time for 25-30 minutes until lightly browned and crispy. You might want to turn the sheets halfway through baking. Allow crackers to cool and separate the crackers. This recipe makes 1 1/2 pounds of crackers.
Sunday, January 17, 2010
Bev's Bean Info and Other Good Stuff
The Mystery Plant Place!
The super greatest green house in Santa Fe very few people know about is:
Bev's Excellent Ingredient of the week: Beans!
Bev's Top Bean Websites
Growing Beans
Purcell Mountain Farms
Vermont Bean Seed Company
The super greatest green house in Santa Fe very few people know about is:
New Mexico Plant CompanyCall ahead — they have limited days open and short hours.
(505) 471-3685
#8 West Pine Road
Bev's Excellent Ingredient of the week: Beans!
Bev's Top Bean Websites
Growing Beans
Purcell Mountain Farms
Vermont Bean Seed Company
Saturday, January 16, 2010
The 11 Best Foods We Never Eat
This is from a New York Times article from this summer. It's worth thinking about!
- Beets Rich in folate (which is a B vitamin), a potential cancer fighter. Try some Jewish borscht, or make roast beets and add them to your salad.
- Cabbage Full of cancer fighting enzymes, Sautéed as a side dish at dinner, coleslaw is easy and great on sandwiches.
- Swiss Chard Full of carotenoids, good for the eyes, sautéed greens are super healthy, cheap to buy, and really easy to grow.
- Cinnamon May help control blood sugar and cholesterol. Put it on everything!
- Pomegranate juice Full of antioxidants may lower blood pressure. Eat the fruit, drink the juice, reduce the juice into a syrup and add it to your vinaigrette.
- Prunes Packed with antioxidants. Use them in Hamentachen or other cookie fillings, or nice to serve with lamb.
- Pumpkin seeds Packed with magnesium, which is associated with lowering risk of early death. As a snack or on salads
- Sardines High in Omega-3. Loaded with calcium, as well as B vitamins and lots of other minerals. It’s an acquired taste. I like the French ones packed with good olive oil and a simple lemon slice. On rye bread with a little butter, Heaven!
- Turmeric The superstar of spices-has anti-inflammatory and anti cancer properties. Put a pinch in your eggs or on your veggies, makes food golden in color.
- Blueberries Helps improve memory, if you remember to eat them! Great in baked goods, cereal, yogurt, smoothies, or as a snack.
- Pumpkin High in fiber and immune-stimulating vitamin A. Canned is available all year and so easy to eat. Warm and mix with some butter, cinnamon, and honey or bake a pie.
Pear Rosemary Bread
The Altitude Adjustment Section
Sometimes you read a recipe and you can just tell it is going to be something special. I bought this little cookbook a while ago called Pears by Linda West Eckhardt and this is where I found this little gem. It's sort of sweet and savory at the same time and best eaten the next day — if you can wait!
Ingredients
2 cups AP flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ripe pears cored, peeled, and chopped (about 1 pound)
2 teaspoons fresh chopped rosemary
Grated zest of 1/2 lemon
1 tablespoon fresh lemon juice
6 tablespoons unsalted room temp butter
1/3 cup plus 1 tablespoon sugar
2 large eggs
1 fresh rosemary sprig
Procedure
Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 loaf pan with non-stick spray and lightly flour. In a large mixing bowl, sift together flour, soda, powder, salt and set aside. In the bowl of your food processor, puree the pear till smooth. Put mixture into a small bowl and add the lemon zest, lemon juice and chopped rosemary. In the bowl of an electric mixer, cream the butter and the 1/3 cup of sugar till creamy. Beat in eggs one at a time. Don’t worry if the mixture separates. Alternately add flour and pear mixture to creamed butter mixture. Blend until smooth and don’t forget to scrape down sides of the bowl. Pour batter into prepared pan and bake for 20 minutes. Dip sprig of rosemary in water and then in 1 tablespoon of sugar, shake off excess. Place on top of cake and put cake back into the oven for 40 minutes till cake is brown and springs back to the touch. Let cool 15 minutes and then unmold.
Sometimes you read a recipe and you can just tell it is going to be something special. I bought this little cookbook a while ago called Pears by Linda West Eckhardt and this is where I found this little gem. It's sort of sweet and savory at the same time and best eaten the next day — if you can wait!
Ingredients
2 cups AP flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ripe pears cored, peeled, and chopped (about 1 pound)
2 teaspoons fresh chopped rosemary
Grated zest of 1/2 lemon
1 tablespoon fresh lemon juice
6 tablespoons unsalted room temp butter
1/3 cup plus 1 tablespoon sugar
2 large eggs
1 fresh rosemary sprig
Procedure
Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 loaf pan with non-stick spray and lightly flour. In a large mixing bowl, sift together flour, soda, powder, salt and set aside. In the bowl of your food processor, puree the pear till smooth. Put mixture into a small bowl and add the lemon zest, lemon juice and chopped rosemary. In the bowl of an electric mixer, cream the butter and the 1/3 cup of sugar till creamy. Beat in eggs one at a time. Don’t worry if the mixture separates. Alternately add flour and pear mixture to creamed butter mixture. Blend until smooth and don’t forget to scrape down sides of the bowl. Pour batter into prepared pan and bake for 20 minutes. Dip sprig of rosemary in water and then in 1 tablespoon of sugar, shake off excess. Place on top of cake and put cake back into the oven for 40 minutes till cake is brown and springs back to the touch. Let cool 15 minutes and then unmold.
Persian Wishing Well Soup
Seasonal Recipe of the Week
This is a wonderful soup called Persian Wishing Well Soup, which can be made with or without these lovely lamb meatballs.
Ingredients
1/2 pound ground lamb
1/2 cup pine nuts
1/2 chopped onion
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 teaspoon ground black pepper
2 tablespoons olive oil
1 chopped onion
1/4 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 cup rice
1/4 pound dried apricots, cut into slivers
1/2 cup chopped parsley
8 cups water
1 cup cooked chickpeas
Salt and pepper to taste
1/4 cup fresh mint leaves, chopped
Procedure
To make the lamb meatballs, combine the first 6 ingredients and mix till well blended. Form into walnut-sized balls and set aside. Now make the soup. In a large pot, heat the oil and cook the onion until tender, about 6 minutes. Stir in turmeric, cinnamon and rice. Cook rice until translucent, about 3 minutes. Add apricots, parsley and stock. Bring to the boil and add lamb meatballs. Reduce heat and simmer for 20 minutes. Now add cooked chickpeas and cook 5 minutes more. Taste for salt and pepper. Right before serving, add fresh chopped mint leaves.
This is a wonderful soup called Persian Wishing Well Soup, which can be made with or without these lovely lamb meatballs.
Ingredients
1/2 pound ground lamb
1/2 cup pine nuts
1/2 chopped onion
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 teaspoon ground black pepper
2 tablespoons olive oil
1 chopped onion
1/4 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 cup rice
1/4 pound dried apricots, cut into slivers
1/2 cup chopped parsley
8 cups water
1 cup cooked chickpeas
Salt and pepper to taste
1/4 cup fresh mint leaves, chopped
Procedure
To make the lamb meatballs, combine the first 6 ingredients and mix till well blended. Form into walnut-sized balls and set aside. Now make the soup. In a large pot, heat the oil and cook the onion until tender, about 6 minutes. Stir in turmeric, cinnamon and rice. Cook rice until translucent, about 3 minutes. Add apricots, parsley and stock. Bring to the boil and add lamb meatballs. Reduce heat and simmer for 20 minutes. Now add cooked chickpeas and cook 5 minutes more. Taste for salt and pepper. Right before serving, add fresh chopped mint leaves.
Saturday, January 09, 2010
Blood Orange Champagne Cocktail
Refreshing Beverage of the Week
This is a splendid adult cocktail great for festive occasions like: "Thank God it's Friday!" or "Finally, the sun has set!" Makes 8 servings.
Ingredients
1/4 cup crème de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Procedure
Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
This is a splendid adult cocktail great for festive occasions like: "Thank God it's Friday!" or "Finally, the sun has set!" Makes 8 servings.
Ingredients
1/4 cup crème de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Procedure
Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
Mocha Pecan Pie
The Altitude Adjustment Section
I love different versions of nut pies. They are easy to make, don’t require a lot of special ingredients and take very little time. Here is a version of pecan pie, which is greatly improved by the presence of chocolate and coffee liqueur.
Ingredients for crust
3 cups A.P. flour
2 tablespoons granulated sugar
3/4 teaspoon salt
12 tablespoons butter cold and cut into small pieces
6 tablespoons Crisco
1 room temp egg yolk
2 tablespoons lemon juice
5-6 tablespoons cold water
Procedure for crust
In food processor pulse flour, sugar and salt. Add cold butter and shortening and mix till mixture resembles small pea size crumbs. Add egg yolk, lemon juice and 2 tablespoons of water. Pulse till dough begins to clump together now add more water as needed till dough holds together. Now gather dough into a round flat disc and wrap in plastic wrap and refrigerate at least 1 hour or overnight. This recipe makes 2 crusts. Thank you Susan Purdy!
Ingredients for filling
3/4 cup sugar
1/2 cup maple syrup
2 tablespoons coffee liqueur
2 tablespoons butter
2 tablespoons AP flour
3 large eggs
1/2 cup semi sweet chocolate chips
1 cup Pecans
Procedure for filling and pie
Preheat oven to 400. Place all ingredients except the nuts into the blender and puree till the chocolate chips are completely ground up and everything is smooth. It will be loud! Now pour mixture over nuts in a bowl and toss well so the nuts are covered with mixture.
Pour filling into the unbaked pie shell. Bake at 400 for 10 minutes, then lower oven to 350 and bake for another 30 minutes or till filling is set. Cool completely before cutting. Why not serve with ice cream?
I love different versions of nut pies. They are easy to make, don’t require a lot of special ingredients and take very little time. Here is a version of pecan pie, which is greatly improved by the presence of chocolate and coffee liqueur.
Ingredients for crust
3 cups A.P. flour
2 tablespoons granulated sugar
3/4 teaspoon salt
12 tablespoons butter cold and cut into small pieces
6 tablespoons Crisco
1 room temp egg yolk
2 tablespoons lemon juice
5-6 tablespoons cold water
Procedure for crust
In food processor pulse flour, sugar and salt. Add cold butter and shortening and mix till mixture resembles small pea size crumbs. Add egg yolk, lemon juice and 2 tablespoons of water. Pulse till dough begins to clump together now add more water as needed till dough holds together. Now gather dough into a round flat disc and wrap in plastic wrap and refrigerate at least 1 hour or overnight. This recipe makes 2 crusts. Thank you Susan Purdy!
Ingredients for filling
3/4 cup sugar
1/2 cup maple syrup
2 tablespoons coffee liqueur
2 tablespoons butter
2 tablespoons AP flour
3 large eggs
1/2 cup semi sweet chocolate chips
1 cup Pecans
Procedure for filling and pie
Preheat oven to 400. Place all ingredients except the nuts into the blender and puree till the chocolate chips are completely ground up and everything is smooth. It will be loud! Now pour mixture over nuts in a bowl and toss well so the nuts are covered with mixture.
Pour filling into the unbaked pie shell. Bake at 400 for 10 minutes, then lower oven to 350 and bake for another 30 minutes or till filling is set. Cool completely before cutting. Why not serve with ice cream?
Sambussas
Seasonal Recipe of the Week
Sometimes I get tired of the same old food French, Spanish, Italian, or Japanese food, so I look towards other cuisines. Today we are going to talk about a food from North Africa called a Sambussa. These are usually made during Ramadan. Every cuisine makes food packages. They are fun to make easy to eat and add a nice touch to a meal.
Ingredients
1 cup brown lentils
1 1/2 cups water
3/4 cup finely chopped onions
2 cloves chopped garlic
3 tablespoons olive oil
2 teaspoons sweet Hungarian paprika
1 teaspoon peeled ginger root grated
1 teaspoon ground coriander seeds
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 cup diced green pepper
Salt and pepper to taste
8 wonton wrappers
1 egg beaten with 1 tablespoon of water
Oil for deep frying
Procedure
Rinse lentils and bring them to a boil in the water. Reduce heat, cover and simmer for 45 minutes. Check that they don’t run out of water and add more as needed. Meanwhile, sauté the onions and garlic in the olive oil until translucent. Add the spices and green pepper. Now combine the soft tender lentils with the spice and green pepper mix.
Brush all edges of a wonton wrapper with egg wash then either put a tablespoon on lentil mixture on one side and fold in half on the diagonal or put filling at the bottom and make a small roll folding in the ends as you go. Repeat with remaining wrappers. Deep fry each pastry in 3 inches of oil at 350 degrees. These can be frozen raw and fried as needed. Serve with a cumin scented sour cream.
Sometimes I get tired of the same old food French, Spanish, Italian, or Japanese food, so I look towards other cuisines. Today we are going to talk about a food from North Africa called a Sambussa. These are usually made during Ramadan. Every cuisine makes food packages. They are fun to make easy to eat and add a nice touch to a meal.
Ingredients
1 cup brown lentils
1 1/2 cups water
3/4 cup finely chopped onions
2 cloves chopped garlic
3 tablespoons olive oil
2 teaspoons sweet Hungarian paprika
1 teaspoon peeled ginger root grated
1 teaspoon ground coriander seeds
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 cup diced green pepper
Salt and pepper to taste
8 wonton wrappers
1 egg beaten with 1 tablespoon of water
Oil for deep frying
Procedure
Rinse lentils and bring them to a boil in the water. Reduce heat, cover and simmer for 45 minutes. Check that they don’t run out of water and add more as needed. Meanwhile, sauté the onions and garlic in the olive oil until translucent. Add the spices and green pepper. Now combine the soft tender lentils with the spice and green pepper mix.
Brush all edges of a wonton wrapper with egg wash then either put a tablespoon on lentil mixture on one side and fold in half on the diagonal or put filling at the bottom and make a small roll folding in the ends as you go. Repeat with remaining wrappers. Deep fry each pastry in 3 inches of oil at 350 degrees. These can be frozen raw and fried as needed. Serve with a cumin scented sour cream.
Saturday, January 02, 2010
Lexi's Winter Masala Mix
Lexi's Excellent Ingredient of the Week: Winter Garam Masala
This week, Lexi talked about some wonderful seasonal spice mixes full of good energy and great flavor. Here is a recipe for a winter Masala mix which is for the time from November 15 to January 15th.
Ingredients
1 handful Coriander seed
1/2 handful cumin seed
1/4 handful ginger
1/4 handful poppy seeds
5 finger pinch Cardamom seed
Procedure
Roast all spices in a cast iron pan and then grind them using a food processor or mortar and pestle. Use with tofu, vegetables or anything else you want to be full of rich, wonderful flavor.
This week, Lexi talked about some wonderful seasonal spice mixes full of good energy and great flavor. Here is a recipe for a winter Masala mix which is for the time from November 15 to January 15th.
Ingredients
1 handful Coriander seed
1/2 handful cumin seed
1/4 handful ginger
1/4 handful poppy seeds
5 finger pinch Cardamom seed
Procedure
Roast all spices in a cast iron pan and then grind them using a food processor or mortar and pestle. Use with tofu, vegetables or anything else you want to be full of rich, wonderful flavor.
Green Tea Martini
Refreshing Beverage of the Week
Green tea is really good for you. Or so they tell me. The secret of green tea lies in the fact it is rich in powerful anti-oxidants: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke. Here's is a cocktail which incorporates pseudo good health and leisure distraction. It's so Santa Fe! You'd better start drinking these cocktails right now!
Ingredients
2 oz lemon vodka
1/2 oz Grand Marnier or other orange liqueur
1 oz chilled green tea
Procedure
Combine ingredients in a martini shaker with ice and shake until chilled. Pour into a martini glass rimmed with lime juice and sugar. Garnish with lime slices.
Green tea is really good for you. Or so they tell me. The secret of green tea lies in the fact it is rich in powerful anti-oxidants: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke. Here's is a cocktail which incorporates pseudo good health and leisure distraction. It's so Santa Fe! You'd better start drinking these cocktails right now!
Ingredients
2 oz lemon vodka
1/2 oz Grand Marnier or other orange liqueur
1 oz chilled green tea
Procedure
Combine ingredients in a martini shaker with ice and shake until chilled. Pour into a martini glass rimmed with lime juice and sugar. Garnish with lime slices.
Sauterne Baked Apples
The Altitude Adjustment Section
Sometimes all you want, especially after all the holiday sweets, is a simple baked apple. Here is a lovely French way to make baked apples.
Ingredients
6 pitted prunes
1 cup Sauterne
6 Macintosh or Rome apples
2 tablespoons unsalted butter
4 tablespoons sugar
1 2-inch cinnamon stick
1/2 cup apricot preserves
lemon juice
2 tablespoons cognac
Procedure
Preheat oven to 350. Soak prunes in the Sauterne for 30 minutes. Drain and reserve the wine. Peel and core the apples — be careful not to go all the way through the bottom. Sprinkle the apples immediately with lemon juice to stop them from going brown. Butter a large ovenproof dish. Place the apples in the dish. Put one juicy prune inside each apple. Top with a little piece of butter and then add some sugar. Pour the saved Sauterne around the apples and add the cinnamon stick and cover the pan. Bake apples for 40 minutes, basting with the pan juice every 10 minutes. Be careful to cook them only to tender as they might blowup and fall apart.
Discard the cinnamon stick and put apples on serving platter. Place the pan on the stove and reduce the juices. Add the apricot jam and cognac and cook till the preserves dissolve and the sauce thickens. Taste and adjust at this point, you might want to add a little lemon juice. Pour sauce over apples. Might want to serve with a little whipped cream!
Sometimes all you want, especially after all the holiday sweets, is a simple baked apple. Here is a lovely French way to make baked apples.
Ingredients
6 pitted prunes
1 cup Sauterne
6 Macintosh or Rome apples
2 tablespoons unsalted butter
4 tablespoons sugar
1 2-inch cinnamon stick
1/2 cup apricot preserves
lemon juice
2 tablespoons cognac
Procedure
Preheat oven to 350. Soak prunes in the Sauterne for 30 minutes. Drain and reserve the wine. Peel and core the apples — be careful not to go all the way through the bottom. Sprinkle the apples immediately with lemon juice to stop them from going brown. Butter a large ovenproof dish. Place the apples in the dish. Put one juicy prune inside each apple. Top with a little piece of butter and then add some sugar. Pour the saved Sauterne around the apples and add the cinnamon stick and cover the pan. Bake apples for 40 minutes, basting with the pan juice every 10 minutes. Be careful to cook them only to tender as they might blowup and fall apart.
Discard the cinnamon stick and put apples on serving platter. Place the pan on the stove and reduce the juices. Add the apricot jam and cognac and cook till the preserves dissolve and the sauce thickens. Taste and adjust at this point, you might want to add a little lemon juice. Pour sauce over apples. Might want to serve with a little whipped cream!
Brussels Sprouts with Masala coating
Seasonal Recipe of the Week
Do you like Brussels sprouts? I love them. I like them simply boiled or oven roasted or sometimes sautéed with bacon and finished with a little balsamic vinegar. But in that great vegan cookbook Veganomicon, I found a great new way to make Brussels sprouts. Check it out:
Ingredients
8 tablespoons peanut oil
1 and 1/2 pounds Brussels sprouts
2/3 cup cornmeal
3 tablespoons chick pea flour
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
pinch Cayenne pepper
lemon wedges (optional)
Procedure
Preheat oven to 400. Prepare a large baking pan by pouring in 2 tablespoons of oil and spreading it around. Trim, wash, and dry Brussels sprouts. Slice the large ones in half. Put sprouts in a large bowl and sprinkle with 1 tablespoon of the chick pea flour, and some salt. In a small bowl mix together the cornmeal, remaining chick pea flour, salt, garam masala, coriander, cumin and cayenne. Pour in 6 tablespoon of peanut oil and mix together with your hands to form moist crumbs. Now add the Brussels sprouts, toss to coat, and press on as much crumbs as possible. Pour the coated sprouts and extra crumbs into the prepared pan and roll them around so they get coated with the oil. Bake for 25 to 30 minutes, or until the sprouts are browned and tender. While cooking, using a wooden spoon turn the sprouts in the crumb coating. Serve hot with the extra crumbs on top and garnish with lemon wedges.
Do you like Brussels sprouts? I love them. I like them simply boiled or oven roasted or sometimes sautéed with bacon and finished with a little balsamic vinegar. But in that great vegan cookbook Veganomicon, I found a great new way to make Brussels sprouts. Check it out:
Ingredients
8 tablespoons peanut oil
1 and 1/2 pounds Brussels sprouts
2/3 cup cornmeal
3 tablespoons chick pea flour
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
pinch Cayenne pepper
lemon wedges (optional)
Procedure
Preheat oven to 400. Prepare a large baking pan by pouring in 2 tablespoons of oil and spreading it around. Trim, wash, and dry Brussels sprouts. Slice the large ones in half. Put sprouts in a large bowl and sprinkle with 1 tablespoon of the chick pea flour, and some salt. In a small bowl mix together the cornmeal, remaining chick pea flour, salt, garam masala, coriander, cumin and cayenne. Pour in 6 tablespoon of peanut oil and mix together with your hands to form moist crumbs. Now add the Brussels sprouts, toss to coat, and press on as much crumbs as possible. Pour the coated sprouts and extra crumbs into the prepared pan and roll them around so they get coated with the oil. Bake for 25 to 30 minutes, or until the sprouts are browned and tender. While cooking, using a wooden spoon turn the sprouts in the crumb coating. Serve hot with the extra crumbs on top and garnish with lemon wedges.
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