Puffed Apple Pancake Recipe at Epicurious.com
these recipes look good:
* 1 cup whole milk
* 4 large eggs
* 3 tablespoons sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 2/3 cup all purpose flour
* 4 tablespoons (1/2 stick) unsalted butter
* 12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced
* 3 tablespoons (packed) golden brown sugar
* Powdered sugar (optional)
Preparation
Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
++++++++++++
Whole-Wheat Pancakes with Blackberry Syrup
For pancakes
* 1 1/4 cups whole-wheat flour
* 1/3 cup cornmeal
* 6 tablespoons dried powdered buttermilk (cultured buttermilk blend)
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 1 1/2 cups water
* 2 large eggs
* 1/4 cup vegetable oil plus additional for brushing griddle
For syrup
* 1 cup pure maple syrup
* 2 cups blackberries (8 1/2 oz)
Preparation
Make batter:
Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.
Make syrup while batter stands:
Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.
Make pancakes:
Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.
Cooks' note: Dry ingredients can be whisked together and stored in a sealed plastic bag at room temperature up to 2 weeks. Shake or stir before using.
Sunday, December 21, 2008
Good Old Fashioned Pancakes - Allrecipes
Good Old Fashioned Pancakes - Allrecipes
i just made these and they're delicious. i recommend serving them with just honey (that way all the butter in the pancakes really shines through).
INGREDIENTS (Nutrition)
* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted
* add to recipe box Add to Recipe Box
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DIRECTIONS
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
i just made these and they're delicious. i recommend serving them with just honey (that way all the butter in the pancakes really shines through).
INGREDIENTS (Nutrition)
* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted
* add to recipe box Add to Recipe Box
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* add a personal note Add a Personal Note
DIRECTIONS
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Friday, December 19, 2008
Recipes for Health - Cabbage, an Inexpensive Nutritional Powerhouse - NYTimes.com
Recipes for Health - Cabbage, an Inexpensive Nutritional Powerhouse - NYTimes.com
Stewed Lentils with Cabbage
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe.
2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)
1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
2. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
3. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Yield: Serves 4 to 6
Advance preparation: You can make this dish up to a day ahead and reheat on top of the stove.
Stewed Lentils with Cabbage
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe.
2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)
1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
2. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
3. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Yield: Serves 4 to 6
Advance preparation: You can make this dish up to a day ahead and reheat on top of the stove.
Recipes for Health - Winter Squash Gratin - NYTimes.com
Recipes for Health - Winter Squash Gratin - NYTimes.com
1 1/2 pounds winter squash of your choice
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon minced fresh sage
3 eggs
1/2 cup low-fat milk
2 ounces Gruyère cheese, grated (1/2 cup)
Salt and freshly ground pepper to taste
1 ounce Parmesan cheese, grated (1/4 cup)
1. Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
2. Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
4. Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
5. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.
Yield: Serves 4 to 6
Advance preparation: You can make this up to a day ahead and reheat in a low oven.
1 1/2 pounds winter squash of your choice
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon minced fresh sage
3 eggs
1/2 cup low-fat milk
2 ounces Gruyère cheese, grated (1/2 cup)
Salt and freshly ground pepper to taste
1 ounce Parmesan cheese, grated (1/4 cup)
1. Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.
2. Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.
4. Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.
5. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.
Yield: Serves 4 to 6
Advance preparation: You can make this up to a day ahead and reheat in a low oven.
Sunday, December 7, 2008
Broiled Apples with Maple Calvados Sauce Recipe at Epicurious.com
Broiled Apples with Maple Calvados Sauce Recipe at Epicurious.com
yield: Makes 4 servings
active time: 10 min
total time: 20 min
This quick dessert is like a crustless apple tart. It's a terrific way to use the fruit of the season and a perfect finish for the pork chops more ›
* 4 Fuji or Royal Gala apples, peeled, cored, and each cut into 16 wedges
* 1/4 cup fresh lemon juice
* 4 tablespoons sugar
* 2 tablespoons unsalted butter
* 1/3 cup pure maple syrup
* 2 tablespoons Calvados
* Accompaniment: premium-quality vanilla ice cream
Preparation
Preheat broiler.
Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.
While apples are broiling, boil maple syrup and Calvados 2 minutes.
Serve apples and ice cream topped with sauce.
yield: Makes 4 servings
active time: 10 min
total time: 20 min
This quick dessert is like a crustless apple tart. It's a terrific way to use the fruit of the season and a perfect finish for the pork chops more ›
* 4 Fuji or Royal Gala apples, peeled, cored, and each cut into 16 wedges
* 1/4 cup fresh lemon juice
* 4 tablespoons sugar
* 2 tablespoons unsalted butter
* 1/3 cup pure maple syrup
* 2 tablespoons Calvados
* Accompaniment: premium-quality vanilla ice cream
Preparation
Preheat broiler.
Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.
While apples are broiling, boil maple syrup and Calvados 2 minutes.
Serve apples and ice cream topped with sauce.
Ginger-Honey Pumpkin Pie Recipe at Epicurious.com
Ginger-Honey Pumpkin Pie Recipe at Epicurious.com
Ginger-Honey Pumpkin Pie
* 1Butter Pie Crust Dough disk
* 1 15-ounce can pure pumpkin
* 1/2 cup (packed) golden brown sugar
* 1/3 cup honey
* 3 large eggs
* 1 1/4 cups whipping cream
* 1 tablespoon finely grated peeled fresh ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* Honey-sweetened whipped cream
Preparation
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.
http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Pie-100401
Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.
* 2/3 cup (packed) golden brown sugar
* 1/2 cup sugar
* 2 tablespoons all purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground ginger
* 1 1/2 cups canned solid pack pumpkin
* 2 tablespoons mild-flavored (light) molasses
* 3 large eggs
* 1 cup whipping cream
* 1 purchased frozen 9-inch pie crust
Preparation
Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.
Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.
Ginger-Honey Pumpkin Pie
* 1Butter Pie Crust Dough disk
* 1 15-ounce can pure pumpkin
* 1/2 cup (packed) golden brown sugar
* 1/3 cup honey
* 3 large eggs
* 1 1/4 cups whipping cream
* 1 tablespoon finely grated peeled fresh ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* Honey-sweetened whipped cream
Preparation
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.
http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Pie-100401
Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.
* 2/3 cup (packed) golden brown sugar
* 1/2 cup sugar
* 2 tablespoons all purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground ginger
* 1 1/2 cups canned solid pack pumpkin
* 2 tablespoons mild-flavored (light) molasses
* 3 large eggs
* 1 cup whipping cream
* 1 purchased frozen 9-inch pie crust
Preparation
Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.
Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.
Friday, December 5, 2008
des carrottes!
CURRIED RED LENTILS AND CARROTS
1/2 c. dried red lentils
1 1/2 c. water, divided
3 carrots, cleaned & cut up
1/2 c. chopped onion
1/4 c. raisins
2 tbsp. butter
Salt or chicken bouillon cubes
1 tsp. curry powder (hot madras)
1/4 tsp. cayenne pepper (opt.)
Rice
Non-fat plain yogurt
Combine lentils and 1/2 cup water in 2 quart microwave safe casserole, cover and cook on high 5 minutes. Add carrots and 1/2 cup water. Cover and cook 5 minutes. Add 1/2 cup water and remaining ingredients except rice and yogurt. NOTE: Red lentils available at health food stores. Also cauliflower may also be added with carrots.
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Carrot Soup
1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated
Preparation
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
-----------------------------------
Carrot Ginger Soup
* 1 diced medium red onion
* 1-2 Tbsp olive oil
* 4 Tbsp of minced fresh ginger
* 2-3 cloves finely minced garlic
* 1½ c. chopped carrots
* 3 c. vegetable broth
* ¼ c. orange juice
* salt and pepper to taste
* ¼-½ c cream or milk (optional)
Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.
Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender).
Thin with additional broth as needed. Season to taste with salt and pepper.
Monday, December 1, 2008
Herb and Onion Stuffing: In the Magazine : bonappetit.com
Herb and Onion Stuffing: In the Magazine : bonappetit.com
Ingredients
* 1/2 cup (1 stick) unsalted butter
* 3 cups chopped onions (about 1 pound)
* 2 cups chopped celery (4 to 5 stalks)
* 1/4 cup chopped fresh Italian parsley
* 2 tablespoons chopped fresh sage
* 2 tablespoon chopped fresh marjoram
* 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
* 2 large eggs
* 1 1/2 teaspoons fine sea salt
* 1 teaspoon coarsely ground black pepper
* 1 cup (or more) low-salt chicken broth
Preparation
*
Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD Can be made 1 day ahead. Transfer to bowl, cover, and chill.
*
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
*
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
*
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes
Ingredients
* 1/2 cup (1 stick) unsalted butter
* 3 cups chopped onions (about 1 pound)
* 2 cups chopped celery (4 to 5 stalks)
* 1/4 cup chopped fresh Italian parsley
* 2 tablespoons chopped fresh sage
* 2 tablespoon chopped fresh marjoram
* 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
* 2 large eggs
* 1 1/2 teaspoons fine sea salt
* 1 teaspoon coarsely ground black pepper
* 1 cup (or more) low-salt chicken broth
Preparation
*
Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD Can be made 1 day ahead. Transfer to bowl, cover, and chill.
*
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
*
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
*
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes
Mom's Turkey Stuffing Recipe | Simply Recipes
Mom's Turkey Stuffing Recipe | Simply Recipes
Mom's Turkey Stuffing Recipe
INGREDIENTS
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)
METHOD
1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.
4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
Serves 8-10.
Mom's Turkey Stuffing Recipe
INGREDIENTS
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)
METHOD
1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.
4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
Serves 8-10.
Sunday, November 30, 2008
Ginger Peanut Soba Noodles�:: theppk.com Vegan Recipe Database
Ginger Peanut Soba Noodles�:: theppk.com Vegan Recipe Database
Ginger Peanut Soba Noodles
Submitted by Frannie
prep time: 10 minutes | cooking time: 10 minutes | makes 4 servings
This recipe is quick and easy, but you'd never know it!
Equipment:
Ingredients
One package soba noodles
1/3 cup soy sauce
1 Tbsp toasted sesame oil
1 Tbsp peanut butter
1 Tbsp water
1 tsp ginger, grated
1 small clove garlic, minced or pressed
1 head broccoli, steamed
1 red or green bell pepper, thinly sliced
sesame seeds, chopped peanuts, cilantro & chopped green onion for garnish
Directions
Prepare noodles as directed on package.
Drain noodles. In a small bowl combine soy sauce, sesame oil, peanut butter, water, grated ginger and garlic. Add to noodles and toss thoroughly to coat. If the sauce seems a little too thick, add some pasta water a tablespoon at
a time until it looks like it will blend nicely with the noodles and not glop.
Top generously with chopped peanuts, cilantro, scallions, sesame seeds, and steamed broccoli.
Eat hot or even chilled or room temperature. For a heartier meal, serve with a small bowl of miso soup.
Ginger Peanut Soba Noodles
Submitted by Frannie
prep time: 10 minutes | cooking time: 10 minutes | makes 4 servings
This recipe is quick and easy, but you'd never know it!
Equipment:
Ingredients
One package soba noodles
1/3 cup soy sauce
1 Tbsp toasted sesame oil
1 Tbsp peanut butter
1 Tbsp water
1 tsp ginger, grated
1 small clove garlic, minced or pressed
1 head broccoli, steamed
1 red or green bell pepper, thinly sliced
sesame seeds, chopped peanuts, cilantro & chopped green onion for garnish
Directions
Prepare noodles as directed on package.
Drain noodles. In a small bowl combine soy sauce, sesame oil, peanut butter, water, grated ginger and garlic. Add to noodles and toss thoroughly to coat. If the sauce seems a little too thick, add some pasta water a tablespoon at
a time until it looks like it will blend nicely with the noodles and not glop.
Top generously with chopped peanuts, cilantro, scallions, sesame seeds, and steamed broccoli.
Eat hot or even chilled or room temperature. For a heartier meal, serve with a small bowl of miso soup.
Saturday, November 29, 2008
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy: In the Magazine : bonappetit.com
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy: In the Magazine : bonappetit.com
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
8 to 12 servings
By Rick Rodgers
Photograph by Tim Morris
November 2008
Ingredients
herbed salt
* 1/3 cup plus 1 tablespoon coarse kosher salt
* 1 1/2 teaspoons dried rosemary
* 1 1/2 teaspoons dried rubbed sage
* 1 1/2 teaspoons dried thyme
* 1 teaspoon black peppercorns, crushed
* 3 small bay leaves, coarsely torn
* 1 teaspoon finely grated lemon peel
turkey
* 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
* 1 large onion, chopped
* 1 large celery stalk, chopped
* 1 whole lemon, chopped with peel
* 1 teaspoon dried rosemary
* 1 teaspoon dried rubbed sage
* 1 teaspoon dried thyme
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 cups (or more) Golden Turkey Stock
gravy
* 3 1/2 cups (about) Golden Turkey Stock
* 2/3 cup chopped shallots
* 1/2 cup all purpose flour
* 1/2 cup dry white wine
* 2 tablespoons Dijon mustard
* 2 teaspoons chopped fresh rosemary
Preparation
herbed salt
*
Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.
turkey
*
Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
*
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
*
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
gravy
*
Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
*
Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
*
Serve turkey with gravy.
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
8 to 12 servings
By Rick Rodgers
Photograph by Tim Morris
November 2008
Ingredients
herbed salt
* 1/3 cup plus 1 tablespoon coarse kosher salt
* 1 1/2 teaspoons dried rosemary
* 1 1/2 teaspoons dried rubbed sage
* 1 1/2 teaspoons dried thyme
* 1 teaspoon black peppercorns, crushed
* 3 small bay leaves, coarsely torn
* 1 teaspoon finely grated lemon peel
turkey
* 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
* 1 large onion, chopped
* 1 large celery stalk, chopped
* 1 whole lemon, chopped with peel
* 1 teaspoon dried rosemary
* 1 teaspoon dried rubbed sage
* 1 teaspoon dried thyme
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 cups (or more) Golden Turkey Stock
gravy
* 3 1/2 cups (about) Golden Turkey Stock
* 2/3 cup chopped shallots
* 1/2 cup all purpose flour
* 1/2 cup dry white wine
* 2 tablespoons Dijon mustard
* 2 teaspoons chopped fresh rosemary
Preparation
herbed salt
*
Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.
turkey
*
Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
*
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
*
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
gravy
*
Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
*
Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
*
Serve turkey with gravy.
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