Month: January 2007

RECIPE 0: A new feature on the site

RECIPE 0: A new feature on the site

Last year, we took a look at all the dinners I ate — each and every night of the year — and that experiment seemed to go very well. This year, I’m going to post a recipe each-and-every week. The recipes will come from different sources,…

RECIPE 1: Hollandaise Sauce — Bittman

RECIPE 1: Hollandaise Sauce — Bittman

Our very first recipe for 2007 is for a very easy, tasty Hollandaise Sauce from Mark Bittman. His method turns the difficult classical preparation of this sauce on its ear. This is the fool-proof way to prepare Hollandaise! -= Exported from BigOven =- Hollandaise Sauce…

RECIPE 2: African Peanut Soup

RECIPE 2: African Peanut Soup

 

-= Exported from BigOven =-African Peanut Soup

A spicy-sweet contrast make this soup a special treat. A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.

Recipe By:
Serving Size: 8
Cuisine: African
Main Ingredient: Peanut
Categories: Soup

-= Ingredients =-
2 teaspoons peanut oil
1 cup onion ; chopped
2 cloves garlic ; crushed
1/2 cup mushrooms ; chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon ginger ; or 1/2 tsp grated fresh ginger
2 cups Chicken broth ; (or vegetable broth)
14 ounces tomatoes, crushed ; from 1 can
1/2 cup Pumpkin ; cooked & mashed
1/4 cup peanut butter
1 medium scallion ; sliced for garnish

-= Instructions =-
In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes.Remove from heat and allow to cool.

Puree vegetables and broth in a blender. Add pumpkin and peanut butter. Blend until smooth.

Reheat carefully over low heat, adding more broth or water as needed.

Garnish each serving with sliced scallions (green onions). You may also pour a tablespoon of buttermilk or half-and-half (in a swirl) into the bowl for a nice visual contrast.

** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161124 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

RECIPE 3: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

RECIPE 3: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

                        -= Exported from BigOven =-         Milk Chocolate Mousse Cake with Hazelnut Crunch Crust Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. DO-AHEADS: Cake layer, 1 day; assembled cake,…

No-Knead Bread

No-Knead Bread

THE MINIMALIST; The Secret of Great Bread: Let Time Do the Work By MARK BITTMAN http://www.nytimes.com/2006/11/08/dining/08mini.html, originally published in the New York Times on November 8, 2006. INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the…

Reading: The Scavenger's Guide to Haute Cuisine

Reading: The Scavenger's Guide to Haute Cuisine

I am currently reading The Scavenger’s Guide to Haute Cuisine by Steven Rinella. It’s sort of a road book meets hunting book meets culinary book, and it’s fun. Mr. Rinella’s activities as he tries to collect ingredients to re-create a 3-day, 45-course meal from Le Guide Culinaire are very entertaining.

The Scavenger's Guide to Haute Cuisine
   

1/16/07 Wine Dinner at IRON HORSE INN

1/16/07 Wine Dinner at IRON HORSE INN

Tonight we attended a Wine Dinner at the IRON HORSE INN. Wendy and I have been attending most of the wine dinners there for the last four years or so, and this was a particularly enjoyable one, as it contained one of the best single courses &…