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, and will be all over the map.

The recipe software I’m using to manage this project is called BigOven and you can get your own trial copy from this link. Registering BigOven isn’t expensive, and it’s a really wonderful recipe managment solution. One nice feature of the recipes on this site is that they’re immediately importable into BigOven — just paste them in without retyping.

Enjoy these recipes, and if you get inspired and decide to make any of them yourself, please consider sending a digital picture of the result — I’ll post it with the recipe!

The recipes start below (or click here)… Let’s get started!

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 — Bittman

Once a challenging sauce to make, hollandaise became a breeze with the invention of the blender; there’s little reason to make it any other way. Note that hollandaise and mayonnaise are very similar; only the fats differ. If you like, stir in one teaspoon or more of minced fresh herbs — especially tarragon or dill — into the sauce after making it.

Recipe By: HOW TO COOK EVERYTHING, page 790
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Easy, Sauces

-= Ingredients =-
1 stick Butter
3 ea Egg Yolks
1/2 teaspoon Salt
pinch Dry Mustard Or Cayenne
1 tablespoon Fresh Lemon Juice ; or More To Taste

-= Instructions =-
If making asparagus, allow 1 1/2 pounds of asparagus for 4 people. Bring a pot of salted water to a boil. Trim the asparagus. Place the trimmed asparagus in the water and blanch for 4 to 6 minutes. Remove the asparagus from the water and season with salt & pepper. While the asparagus is blanching, prepare the sauce.

1. Melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.

2. Combine all the other ingredients in the blender and turn on the machine. Drizzle in the butter. The mixture will thicken. Taste and add more lemon juice or other seasonings if necessary.

Transfer to a container and serve or keep warm by placing the hollandaise in a bowl and nesting the bowl in a bowl filled with very hot water, stirring occasionally, for up to 30 minutes.

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

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

 

                      -= 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, 2 days.

Recipe By:
Serving Size: 12
Cuisine: American
Main Ingredient: Chocolate
Categories: Bon Appetit Magazine, Desserts

-= Ingredients =-
~~ CAKE ~~
1/4 cup Unsalted Butter ; (1/2 stick)
1 teaspoon Vanilla Extract
1/3 cup All Purpose Flour ; Sifted Then Measured
1/3 cup Unsweetened Cocoa Powder ; preferred Dutch
4 ea Large Eggs
2/3 cup Sugar
~~ HAZELNUT CRUNCH ~~
5 ounces Gianduja Bars ; Hazelnut-flavor chocolate like Callebaut brand, chopped
Chocolate Like Callebaut Brand
1 cup Rice Krispies
1/3 cup Hazelnuts ; Toasted Husked Finely Chopped
see Note Below
~~ MOUSSE ~~
10 ounces Gianduja Bars ; Chopped
1 1/4 cups Heavy Whipping Cream ; Chilled
1/8 teaspoon Salt
3 tablespoon Water
3 tablespoon Tuaca ; sweet Citrus-Flavored Liqueur
for garnish Unsweetened Cocoa Powder
for garnish Powdered Sugar

-= Instructions =-
CAKE:
1. Position rack in bottom third of oven and preheat to 350°F. Line bottom of a 9-inch diameter cake pan with 2-inch-high sides with parchment paper. Melt butter in saucepan over medium heat. Remove from heat. Spoon off foam from top of butter and discard. Spoon clear yellow butter into small metal bowl, leaving water and milk solids; discard water and milk solids. Add vanilla to butter in bowl; set clarified butter aside.

2. Sift flour and cocoa powder together 3 times into medium bowl. Whisk eggs and sugar in large metal bowl to blend. Place bowl with egg mixture in large skillet of barely simmering water, whisk constantly until egg mixture is lukewarm (105°F), about 2 minutes. Remove bowl from water. Place bowl with clarified butter in hot water in same skillet over low heat to keep warm.

3. Using electric mixer, beat egg mixture until cool and tripled in volume, about 5 minutes. Sift 1/3 of the flour-cocoa mixture over egg mixture and gently fold in with rubber spatula. Fold in remaining flour-cocoa mixture in 2 more additions. Fold 1 cup of cake batter into warm clarified butter until incorporated. Using rubber spatula, gently fold butter-cake batter mixture into remaining cake batter.

4. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean and top springs back slightly when gently pressed, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

5. Run knife between pan sides and cake to loosen. Invert cake onto rack; remove parchment. Using long serrated knife, trim top of cake horizontally, forming 3/4″ high cake layer. Using bottom of 8″ diameter springform pan as guide, trim around sides of cake to form 8″ round cake. Set cake aside.

HAZELNUT CRUNCH:
1. Line bottom of 8″ diameter springform pan with parchment paper. Pour enough water into large skillet to reach depth of 1″; bring to simmer. Remove skillet from heat. Place gianduja in medium metal bowl, set bowl in hot water in skillet. Stir until gianduja is melted and smooth. Stir in cereal and nuts. Spread crunch evenly over parchment in pan. Place cake atop crunch layer, pressing to adhere. Chill until crunch is firm, about 1 hour.

MOUSSE:
1. Place gianduja in metal bowl. Pour enough water into large skillet to reach depth of 1″; bring to simmer. Remove from heat; place bowl with gianduja in hot water in skillet. Stir until gianduja is smooth. Remove bowl from water; cool gianduja to lukewarm.

2. Using electric mixer, beat cream and salt in another bowl until very soft peaks form (when bowl is tilted, cream should be fluffy but still pourable and flow to one side). Mix 3 T water into melted gianduja. Pour whipped cream over and fold into gianduja just until incorporated (mousse will be very soft).

3. Brush top of chilled cake with liqueur. Spread mousse over cake in pan. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)

4. Run knife between cake and pan sides to loosen. Soak kitchen towel in hot water; wring out water. Wrap hot wet towel around pan sides and hold 30 seconds. Carefully remove pan sides from cake; smooth mousse with knife if necessary. Place cake on pan bottom on rack set over baking sheet. Sift cocoa powder lightly over top of cake. Using stencils such as snowflakes or stars, sift powdered sugar over top of cake. Transfer to platter and serve.

HUSKING HAZELNUTS:
Scatter nuts on a rimmed baking sheet and toast at 350°F until skins darken, 12 to 15 minutes. Wrap warm hazelnuts in kitchen towel and rub together to remove skins. To finely grind husked hazelnuts, pulse them in a food processor. Take care not to process them into hazelnut butter.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161317 **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **
 

RECIPE 4: Meat Sauce — New Professional Chef

                      -= Exported from BigOven =-

                   Meat Sauce — Professional Chef

The classic “spaghetti” sauce loved by children and adults; this sauce also works well with lasagna and heavier pasta dishes.

Recipe By: THE NEW PROFESSIONAL CHEF, page 539
Serving Size: 2
Cuisine: Italian
Main Ingredient:
Categories: Sauces

-= Ingredients =-
2 tablespoon Olive Oil
2 each Garlic Cloves ; Minced
3 ounces Onion ; Minced
2 1/2 pounds Chuck ; or Combination Of Veal And Chuck
1 quart Tomato Puree
1 1/2 ounces Tomato Paste
1 teaspoon Salt ; To Taste
1/2 teaspoon Pepper ; Freshly Ground To Taste
1 tablespoon Basil ; Fresh Chopped
1 tablespoon Oregano ; Fresh Chopped
1 tablespoon Thyme ; Fresh Chopped

-= Instructions =-
1. Heat the olive oil in a large skillet.

2. Add the garlic and onion and saute them until the onions are tender and light and brown.

3. Add the ground meat. Saute the mixture, stirring with a wooden spoon to break up any lumps, until the meat is browned, about 3 minutes.

4. Add the tomato puree and 2 tablespoons of the tomato paste.

5. Season the sauce to taste with salt & pepper. Add the herbs.

6. Degrease the sauce if necessary.

7. Adjust the seasoning or consistency with additional tomato paste if necessary.
** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **
 

RECIPE 5: Mini White Castles

                      -= Exported from BigOven =-

                          Mini White Castles

Recipe By: Joan Fisher at University of Cincinnati
Serving Size: 30
Cuisine:
Main Ingredient:
Categories: Easy, Sandwiches, Appetizers

-= Ingredients =-
1 1/2 pound Ground Chuck
1 package Lipton Onion Soup Mix
3 ea 20 count Pepperidge Farm Party Rolls
1/2 teaspoon Pepper
1/3 cup Bread Crumbs
1 ea Egg
2 tablespoon Water
to taste Dill Pickles ; Slices

-= Instructions =-
Preheat oven to 400.

Mix all ingredients except for pickles well. Pack into flat cookie sheet,  prick the entire surface with a fork. Bake at 400 for 10 minutes. Cool and cut into 60 squares to fit onto the party rolls. Put a pickle on each sandwich before placing the top bun. Put sandwiches back into party roll container, sprinkle lightly with water and cover with foil.

Store in refrigerator until ready to use (or freeze), then back into oven at 375 for 7-10 minutes (longer if frozen).

 

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

RECIPE 6: Shrimp Volavent

                      -= Exported from BigOven =-

                           Shrimp Volavent

Recipe By: Doug Johnstone, CEC
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Hors dOeuvres, Appetizers

-= Ingredients =-
2 each sheets Puff Pastry
1 large Egg
2 tablespoon Heavy Cream
36 large Shrimp ; Peeled And Deveined
1/4 pound Butter ; Room Temperature
1 ounce Brandy
2 each Shallot ; Finely Diced
12 ounces Heavy Cream
3 each Avocado ; Each Sliced Into 12 Pieces
1 each Tarragon Sprig
1 teaspoon Paprika
1/4 teaspoon Kosher Salt
to taste Black Pepper
4 ounces White Wine

-= Instructions =-
1. Preheat oven — 400 for a convection oven, 425 for a conventional oven.

2. Make a wash with beaten egg and first measure of cream and brush puff pastry sheets. With a 2 1/2 inch cookie cutter, cut 24 circles out of the pastry. Place one on top of another to create 12 double-stacked disks. Make a circular indentation 1/2 inside the edge of each top. Place on a baking sheet and bake at 400 degrees in a convection oven (or 425 in a conventional oven) until golden, about 12 minutes.

3. Mix together the salt, pepper, and paprika. Pat the shrimp dry. Melt 1/4 pound of butter in a skillet and saute the shrimp without allowing them to color; add the finely diced shallots and saute lightly. Pour off excess butter and deglaze the pan with the brandy; allow it to flame. Add wine, remove shrimp from pan, and reduce by half. Add cream and reduce to proper consistency (coats the back of a spoon). Replace shrimp and add avocado slices to warm.

4. Cut tops from pastry shells and fill each with 3 shrimp. Lay avocado slices around, fill shell with sauce and replace lid. Garnish with Tarragon sprig. Serve at once.

 

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