Recipes

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                             Salty Crepes

From Deus Ex Culina. This is a surprisingly simple recipe that looks wonderfully complicated…

When I lived in Paris, it was customary for my friends and I to go out and have cider and galettes in the fall. The cider would be served in a large bowl-like mug and the galettes were thin and tasty, and contained either sweet or salty fillings. Galettes are made with buckwheat flour. The recipe I have calls for regular flour, so these, technically, are crepes.

You should make the batter yourself. It’s not hard at all and you’ll find that the ready-made stuff is too sweet for this kind of dish.

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Easy, Desserts, Bread

-= Ingredients =-
~~ CREPE BATTER ~~
7 ounces flour ; (that’s approximately 1 cup and half)
17 ounces fat free milk ; (just over two very generous cups)
1 1/2 tablespoons Butter ; melted
1 each egg
pinch Salt
~~ FILLING ~~
1 pound ground beef
Worcestershire sauce
Black pepper
fines herbs
garlic
seasoned breadcrumbs

-= Instructions =-
CREPES:
Mix until well blended and smooth.

FILLING:
Mix the beef and the seasonings together in a large bowl. Cook fully in a skillet over medium-high heat — should still be moist, though. Set aside, once cooked.

Get the largest skilled you have and heat up. Spray with non-stick spray. Keep heat at medium level. Take a ladle and pour into the skillet making sure you turn the skillet around to spread the batter over the surface in a thin layer. It cooks fast — no bubbling like with pancakes. You have to flip them over quickly with a spatula and your fingertips.

Once you’ve made your crepe, place it on a plate, spoon some filling on it, and roll it up.

That’s it! You can serve it with some fresh spicy salsa topping (warm up first) or a dollop of sour cream. You can really use any kind of filling you like! If you have any left over crepes (this recipe usually yields 10 crepes), you can serve them for dessert: fill them with Nutella and serve with sliced strawberries…

Enjoy in good company!

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                    Crispy Shrimp in Kataifi Crust

Joël Robuchon was inspired to create this dish after tasting a Vietnamese recipe for shrimp coated with soft vermicelli. “But I’m much more into Mediterranean flavors at the moment,” he says. He also wanted a crispy crust, so instead of vermicelli he uses kataifi dough, a Middle Eastern pastry that resembles shredded phyllo.

Recipe By: Food & Wine magazine, February 2006, page 106
Serving Size: 4
Cuisine: French
Main Ingredient: Shrimp
Categories: Advance, Food & Wine Magazine, Hors dOeuvres, Appetizers

-= Ingredients =-
3/4 cup fresh orange juice
1/2 teaspoon jasmine tea
4 rosemary leaves
1/2 teaspoon cornstarch mixed with 1 teaspoon cold water
1/4 teaspoon balsamic vinegar
Salt
1/4 pound kataifi dough ; (see Note), snipped into 4-inch lengths
1/3 cup basil leaves ; finely shredded
1/3 cup chives ; cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose ; flour
16 large shrimp ; shelled (but with tail shells left on) and deveined
Freshly ; ground pepper
Vegetable ; oil

-= Instructions =-
In a small saucepan, combine the orange juice with the jasmine tea and rosemary and simmer over moderate heat until reduced to 1/4 cup, about 5 minutes. Strain the infused juice and return to the saucepan. Bring to a simmer and whisk in the cornstarch mixture, then cook until thickened, about 30 seconds. Stir in the balsamic vinegar and season the orange-rosemary sauce with salt.

In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.

In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the shrimp with salt and pepper. Holding the shrimp by the tail, dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.

Set a rack over a baking sheet. In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°. Fry 4 or 5 shrimp at a time until the kataifi is golden brown and crisp, about 1 minute per side. Drain the shrimp on the rack. Season with salt. Serve the shrimp with the orange-rosemary sauce.

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                    Soba Noodle Salad with Chicken

Recipe By: August 2001 Food & Wine magazine, page 68
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Food & Wine Magazine, Poultry, Side Dish, Appetizers

-= Ingredients =-
3/4 pound Soba Noodles
7 tablespoon Peanut Oil
5 tablespoon Soy Sauce
2 tablespoon Rice Vinegar
2 teaspoon Sesame Oil
2 clove Garlic ; Minced
dash Hot Sauce
1/2 pound Smoked Duck Or Chicken ; Cut Into Matchsticks
1/3 cup Chives ; Chopped
2 ea Scallion ; White & Light Green Parts Only, Sliced

-= Instructions =-
1. In a large pot of boiling salted water, cook the soba noodles until al dente. Drain and transfer to a large bowl. Toss the cooked noodles with 1 tablespoon of the peanut oil to coat. This may be done several hours ahead of time and stored in the refrigerator.

2. In a large bowl, whisk the soy sauce together with the rice vinegar, sesame oil, garlic, and hot sauce. Slowly whisk in the remaining 6 tablespoons of peanut oil. This may be done several hours ahead of time and stored in the refrigerator. Stir sauce well to mix prior to the next step.

3. Add the dressing to the noodles, and toss to coat. Add the duck (or chicken) and chives, garnish with scallions, and serve at room temperature.
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                     Cauliflower and Crab Ravioli

These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower.

Recipe By: Food & Wine magazine, February 2006, page 124
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Seafood, Food & Wine Magazine, Main Dish

-= Ingredients =-
1 1/2 teaspoons unsalted butter
1 tablespoon plus 2 teaspoons extra-virgin olive oil ; plus more for drizzling
2 cloves Garlic ; minced
1 small head Cauliflower ; (1 pound), cut into 1-inch florets
2 tablespoons water
1 cup heavy cream
1/2 pound lump crabmeat ; picked over
to taste Salt & white pepper
8 each Fresh Pasta Sheets with Parsley ; see * below
1/2 cup Parmesan cheese ; freshly grated

-= Instructions =-
* “Fresh Pasta Sheets with Parsley” is included in this collection.

Bring a large pot of water to a boil. In a large, deep skillet, melt the butter in 2 teaspoons of the olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 2 minutes. Add the cauliflower florets and cook over moderately high heat, stirring, just until lightly browned, about 3 minutes. Add the water, cover and cook until the cauliflower is tender, about 4 minutes.
Add the heavy cream and simmer until slightly thickened, about 6 minutes. Add the crabmeat and stir gently to heat through. Season with salt and pepper and keep warm.

Add salt and the remaining 1 tablespoon of oil to the boiling water and cook the pasta sheets until just tender, about 1 minute. Drain and return to the pot. Lightly drizzle the sheets with olive oil and, using 2 large spoons, toss lightly to coat.

Place 1 pasta sheet on each of 4 warmed plates. Spoon the creamed crab and cauliflower onto the pasta sheets and sprinkle with half of the Parmesan cheese. Cover with the remaining pasta sheets and sprinkle with the remaining Parmesan. Serve right away.

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                   Fresh Pasta Sheets with Parsley

The whole parsley leaves rolled into this pasta make it especially pretty but you can easily leave them out. Simply omit Step 3 of the recipe.

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
-= Ingredients =-
1 3/4 cups all-purpose flour ; plus more for dusting
1/2 teaspoon kosher salt
2 large eggs
1 1/2 tablespoons water
Cornmeal ; or semolina
36 medium flat-leaf parsley leaves

-= Instructions =-
In a food processor, pulse the flour and salt to blend. With the machine on, add the eggs, one at a time, and the water. Process until the dough forms a ball. Transfer the dough to a work surface and knead into a smooth ball. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

Sprinkle 2 large cookie sheets with cornmeal. Lightly flour a work surface. Cut the dough into 2 equal pieces. Working with one piece at a time, flatten the dough with your hand and run it through a pasta machine: Begin at the thickest setting and work your way through consecutively thinner settings until you reach the thinnest one. Spread the sheet on the prepared cookie sheet, brushing away any excess flour.

With a moistened finger, make 18 dots of water on the left half of each pasta sheet randomly or in rows; they should be 2 inches apart. Set a parsley leaf on each dot and press down lightly. Fold the other half of the pasta sheet over to cover the parsley leaves. Run the folded sheet through the pasta machine on the next-to-thinnest setting. You may need to cut the pasta dough in half, partway through rolling out.

Cut the parsley-flecked sheets into 8-by-6-inch rectangles of dough. Repeat with the second piece of dough and the remaining parsley leaves.

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                         Spaghetti Carbonara

Recipe By: From “Garlic and Sapphires” by Ruth Reichel
Serving Size: 3
Cuisine: Italian
Main Ingredient: Pasta
Categories: Easy, Pasta, Main Dish

-= Ingredients =-
3/4 pound Spaghetti
1/4 to 1/2 pound Bacon ; Good Quality Thickly sliced
2 cloves Garlic ; Peeled
2 large Eggs
to taste Black Pepper
1/2 cup Parmesan Cheese ; Grated plus extra for the table

-= Instructions =-
Bring a large pot of salted water to a boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp.  Do not overcook; if they get too crisp, they won’t meld with the pasta.

Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much fat to you, discard some, but you’re going to toss the bacon with most of its fat into the pasta.

When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

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