caitri | Entries tagged with recipes

Potato Pancakes aka Latkes

3 medium potatoes
1/2 a small onion
1/4 cup of flour
1 egg
1/2 teaspoon salt
1/4 teaspoon white pepper (I use black because I don't have white pepper.)
1/4 teaspoon baking powder
2 teaspoons parsley.

Grate potatoes and onion in a bowl of cold water. Drain, place them in a towel and pat and then wring them dry. Add rest of ingredients and fry in a goodly amount of oil. Drop them by the spoonful into the hot oil. Cook until very brown then turn.

I find about 20 minutes per side on medium heat works best.

Current Mood: awake

As seen online:

Ingredients:

1 lb. (500 g) thin asparagus spears, ends trimmed

1/2 sheet frozen puff pastry (about 1/2 lb./250 g), thawed

1 ball burrata cheese (about 1/2 lb./250 g)

Extra-virgin olive oil for brushing

Kosher salt and freshly ground pepper

1/2 cup (4 fl. oz./125 ml) balsamic vinegar

2 Tbs. sugar

Directions:

Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the asparagus to the boiling water and blanch until just crisp-tender, about 2 minutes. Drain the asparagus and drop them in the ice water to stop them from cooking. Drain the asparagus again, pat dry and set aside.

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry into a 10-by-16-inch (25-by-40-cm) rectangle about 1/8 inch (3 mm) thick. Transfer the dough to the prepared baking sheet. Prick the pastry all over with a fork. Bake until the pastry is light golden brown, about 12 minutes. Transfer to a wire rack and let cool slightly.

Tear the burrata into small pieces and arrange evenly over the pastry, leaving a 1 1/2-inch (4-cm) border uncovered on all sides. Arrange the asparagus spears in rows evenly on the pastry. (Alternatively, you can arrange the asparagus spears at a diagonal to form a chevron pattern.) Brush the asparagus with olive oil and season generously with salt and pepper. Bake until the cheese is melted and the pastry is crisp and golden brown, 15 to 20 minutes.

While the tart is cooking, in a small saucepan over medium heat, stir together the balsamic vinegar and sugar. Bring to a simmer and cook until thickened, about 5 minutes.

Remove the tart from the oven and drizzle the balsamic glaze evenly on top. Serve warm or at room temperature. Serves 8.

Williams Sonoma Test Kitchen

As seen on a friend's social media:

Leek Tart with bacon, mustard, and brie.

Basic recipe:

2 medium leeks, thinly sliced

2 tablespoons butter

1 cup sausage, pre-cooked, diced

1 cup Gruyere cheese, shredded

4 eggs

2/3 cup whipping cream

salt, to taste

nutmeg, to taste

Preheat oven to 375. Saute leeks in butter over low heat till soft. Add sausage and cook another 2-3 minutes. Spread cheese in bottom of pie pan. Top with leeks and sausage. Whisk together cream, eggs, salt, and nutmeg, and pour over. Bake 35-40 minutes or till knife inserted in center comes out clean. Can do in a pie crust or filo crust if desired. Try with different spices -- thyme, savory, smoked paprika. Or different sausages: kielbasa, chorizo, breakfast sausage. For this particular variation: Substitute 4 slices of bacon for sausage. Saute leeks in bacon fat (omit butter). Add 2 T mustard to the eggs and cream mix; omit nutmeg. Instead of putting cheese on the bottom, cover the top with about 6 ounces of brie, sliced thin.

(Friend recommends sausage as bacon is too greasy and rich for the dish.)

From Natasha's Kitchen:

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
Serving size: 6

Ingredients

For the Salmon and Asparagus:

2 lbs salmon filet, cut into six 6 oz portions

2 lbs (2 bunches) asparagus, fibrous ends removed

Salt and black pepper

1 Tbsp olive oil

1 small lemon, sliced into rings for garnish

For the Lemon-Garlic-Herb Butter:

6 Tbsp (85 grams) unsalted butter, softened (*see quick softening note)

2 Tbsp fresh lemon juice (from 1 small lemon)

2 garlic cloves, pressed or minced

2 Tbsp fresh parsley, finely chopped

1 tsp salt (we used sea salt)

¼ tsp black pepper

Instructions

Preheat oven to 450˚F with oven rack in top third. Line large rimmed baking sheet with parchment paper, trimming the paper to just fit so it doesn't go over edges of pan (this prevents the paper from charring under broiler).

Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.

In a medium bowl, use a fork to mash together all ingredients for flavored butter. It takes a couple of minutes to come together but keep mashing and it will happen. You can also use a food processor for the job if you prefer.

Spoon ¾ of your flavored butter over the salmon and spread evenly (no need for perfection). Dab remaining butter mix over the asparagus. Top each salmon filet with a slice of lemon and bake uncovered at 450˚F for 10-12 minutes (a thinner fillet will take 10 minutes and larger fillet takes 12 minutes). Set the oven to BROIL and bake another 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.

Current Mood: awake

Modified a tiny bit from Chef John's recipe on Food Wishes:

Ingredients for 6 portions:
*2 tablespoons unsalted butter
*2 packed cups drained sauerkraut
*1 small head green cabbage, quartered and sliced (2 pound head before trimming)
*4 strips bacon, cut in 1-inch pieces
*1 lb pork shoulder, cut into 1-inch pieces
*1 lb beef chuck, cut into 1-inch pieces
*1 lb polish sausage links, sliced (or any other sausage)
*1 large onion, peeled and chopped
*1 tablespoon honey
*1/4 cup Portobello or Porcini mushrooms, chopped
*1 cup dry red wine
*1 teaspoon paprika
*1/2 teaspoon caraway seeds
*1/2 teaspoons dried thyme
*1/4 teaspoon allspice
*1 large bay leaf
*freshly ground black pepper
*salt to taste

Directions:
1. In a Dutch oven, add butter, sauerkraut, and cabbage on medium-low heat.
2. In a large frying pan over medium-high heat, brown bacon until soft but not crisp. Transfer to Dutch oven. Reserve bacon fat for other meats. Brown pork shoulder. Transfer to Dutch oven. Repeat with beef chuck and sausage.
3. Add onion and a pinch of salt to frying pan, lower heat to medium. Cook until onion is brown and translucent. Add mushrooms and honey.
4. Add wine and raise temperature to medium-high. Cook until wine reduces. Add to cabbage mixture.
5. Add paprika, caraway seeds, thyme, allspice, bay leaf, and ground pepper to Dutch oven. Mix well. Cover and let simmer on low for 1.5 to 2 hours until meat is fork tender. Salt to taste.
6. *Optional: Let sit in fridge overnight. Reheat over medium heat, add water if necessary. Should be a thick stew-like consistency.
7. Serve with bread.

Source: Milk Street

Tea-Rubbed Maple Turkey

12 Servings

Don't cover the turkey before it goes into the refrigerator; leaving it uncovered helps dry the skin overnight, which produces crispier skin.

Time: 3 TO 3½ HOURS Plus 24 hours to season.

For the Turkey & Gravy

6 BAGS LAPSANG SOUCHONG TEA, EMPTIED (9 GRAMS)
1 TABLESPOON KOSHER SALT
1 TEASPOON GROUND WHITE PEPPER
1 12-TO 14-POUND TURKEY, NECK AND GIBLETS DISCARDED
4 CUPS PLUS 3 TABLESPOONS WATER, DIVIDED
2 TABLESPOONS CORNSTARCH

FOR THE GLAZE:

½ CUP PURE MAPLE SYRUP
½ CUP STRONG BREWED LAPSANG SOUCHONG TEA (SEE NOTE ABOVE)
¼ CUP SOY SAUCE
2 TABLESPOONS UNSEASONED RICE VINEGAR
½ TEASPOON GROUND WHITE PEPPER

STEPS:

1 PREPARE THE TURKEY

To prepare the turkey, set a roasting rack inside a large roasting pan. Using paper towels, pat the turkey dry inside and out. Tuck the wings underneath.

Gently push your hand under the skin over the breasts, thighs and drumsticks to loosen. In a small bowl, combine the tea, salt and white pepper. Using your hands, spread half the mixture evenly under the skin.

Sprinkle the remaining mixture over the skin, rubbing to coat evenly.

Set the turkey breast side up on the roasting rack and refrigerate, uncovered, for 24 hours.

2 HEAT AND REST

Heat the oven to 325°F with a rack in the lowest position. Pour 4 cups of the water into the roasting pan.

Pull the turkey legs up and forward and insert a long skewer through one thigh to the other thigh.

Roast for 2 hours; the thickest part of the thigh should register 155°F to 160°F.

3 PREPARE THE GLAZE

While the turkey roasts, prepare the glaze. In a large saucepan over medium, combine the maple syrup, brewed tea and soy sauce. Bring to a simmer and cook until large bubbles form, adjusting the heat to prevent boiling over, 8 to 10 minutes; you should have about ¾ cup glaze.

Reserve ¼ cup; transfer the remaining ½ cup glaze to a small bowl, stir in the vinegar and white pepper and reserve to serve with the turkey.

4 CONTINUE TO COOK, THEN TRANSFER

Remove the turkey from the oven and brush with half of the reserved ¼ cup of glaze. Return the turkey to the oven and roast until the thickest part of the breast registers 160°F and the thigh registers 175°F, brushing with the remaining glaze every 30 minutes, 1 to 1½ hours longer.

Tilt the turkey to let the liquid run out of the cavity into the pan, then transfer to a carving board. Let rest for 45 minutes.

5 MAKE THE GRAVY, CARVE, AND SERVE

To make the gravy, pour the liquid from the roasting pan into a fat separator and let settle for about 5 minutes. Pour 2 cups of defatted liquid into a large saucepan over medium-high and bring to a simmer. In a small bowl, stir together the remaining 3 tablespoons water and cornstarch.

Whisk the mixture into the simmering liquid and cook, stirring constantly, until lightly thickened, about 2 minutes. Taste and season with salt and pepper. Carve the turkey and serve with the gravy and the reserved glaze.

Current Mood: cheerful

11 Sandwich Cakes

Vertical Cake Recipe

Coffee-Chocolate Layer Cake With Mocha-Mascarpone Frosting

Ingredients

Cake
2 cups cake flour
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
4 teaspoons instant espresso powder dissolved in 3/4 cup hot water
Frosting
1/3 cup natural unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8-ounce containers chilled mascarpone cheese
Bittersweet chocolate curls (optional)

Preparation

cake

Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

frosting

Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.

Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.

Link: http://www.bonappetit.com/recipe/coffee-chocolate-layer-cake-with-mocha-mascarpone-frosting

Current Mood: hungry

from Janet:

Chocolate Wake-Me-Ups:

1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 cup cocoa powder
3/4 teaspoon cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground black pepper

Cream butter, sugar, and vanilla. Cream in eggs. Add dry ingredients gradually. Add a little oil or applesauce if too dry, but a final mix with your hands will help.

Form into 1" balls. (This is a very sticky and messy dough, so have everything ready before you start, including something to scrape the last bits off the sides of the bowl!) Bake on ungreased cookie sheets about 1" apart, 375 for 10 minutes. (I did it on parchment paper this time, and I think it worked better.) They will feel very soft when done but will harden quickly. If desired, roll in powdered sugar while still warm.

From my friend Carly M:

Struthan Mhicheil

Scone
24 oz S R Flour
1 1/2 teaspoon salt
3 teaspoon Baking powder
6 oz butter or margarine
1/2 pint full cream milk (might need more if too dry)
good sprinkling of caraway seed

I usually put in oven at 200 for 22 mins but it’s all down to eye and what the scone feels like!

Topping
4 large eggs
5 tablespoons sugar
1/2 tin treacle
small cup full cream milk
1/2 teaspoon baking powder
1 lb sieved flour (S.R)
2 tablespoon cooking oil

Break eggs into bowl, add sugar, mix with mixer till frothy, add treacle small cup milk mix again for a few minutes. Add baking powder and flour (might need a wee bit more flour if too runny) Now add cooking oil.

Turn scone over when cooked and do the bottom first. Reduce temp again in last 5 mins on second side of topping. Should take 15 mins first side, 20 mins second side.

**Just to clarify, they call it a "topping" but it goes all around the scone part.

Another recipe I keep in my email and thus live dangerously with:

http://tastefullyjulie.com/canadian-maple-pie/

Canadian Maple Pie

Recipe type: dessert

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 8-10

This is an authentic recipe of a classic French Canadian pie.

Ingredients

1 and ½ cups pure maple syrup

1 cup heavy cream

¼ cup cornstarch

¼ cup cold water

1 9” prebaked pie shell

Instructions

In a medium saucepan, whisk together the syrup and heavy cream.

In a separate bowl, whisk together the cornstarch and water

Heat the maple mixture over medium to medium-high heat while whisking in the cornstarch liquid.

Bring this mixture to a boil and cook for 2 minutes, stirring constantly. Cook at a low boil being careful not to scorch the bottom. The mixture will thicken.

Pour into the pie shell and refrigerate until set. Store pie refrigerated.

Posting because I keep this in my email and that is dumb.

From http://www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-orange-pound-cake-with-strawberries-recipe/index.html

Ricotta Orange Pound Cake with Strawberries
Recipe courtesy Giada De Laurentiis, 2007

Prep Time:10 minInactive Prep Time: -- Cook Time:45 min
Level:
Intermediate
Serves:
6 to 8 servings

Ingredients
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

** I used regular all-purpose flour without a problem, adding 2 tablespoons because high altitude; substituted a teaspoon of orange juice for the orange zest; may have used more or less the listed amount of ricotta as what I had was half of a container (about 7 ounces).

h/t Maureen Caro who adapted it from the Smitten Kitchen Cookbook.

2 1/4 tsp yeast
2/3 cup warm water
1 tsp honey (I usually use just a bit of sugar)
Proof those in a big bowl
Add-
1/4 cup honey
1/3 cup olive oil
2 large eggs (I usually do about a half here, I reserve most of a third egg yolk and some white for the egg wash, the extra bit I put in here)
Mix
Then add 1 1/2 tsp table salt
4 cups bread flour
Knead till its a nice cohesive ball
Oil the bowl and put it back in, I cover it with a damp towel and put it in a pre warmed oven
Rise for an hour or two until doubled
I make the egg wash here- most of an egg yolk and a little white, I like whole milk but cream or water would be fine, just a splash of that. You can put vanilla and sea salt or sugar, I like vanilla although it makes your house smell pleasantly booz

Separate into three cylinders and then flatten them if you're going to put filling in or Nutella, then roll them back into cylinders. There's lots of challah braiding instruction videos on YouTube, I am boring and just make a three strand braid. Oil a cookie sheet or bread stone (I don't have one, I use a cookie sheet) and put the braid on. Brush with egg wash and allow to rise again for about an hour. Mine have been looking fat lately, I think I let them rise too much, so you might not need to do a lot of this.
Brush again, preheat oven to 375. She says to put it in for 35+ minutes, I usually do maybe 15-20 in my oven, it might be a function of our ovens or altitude or something, I don't know. It should look nice and bronze.
Oh and no whole wheat, just bread or all purpose flour, I tried that once and ew nobody ate it.

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Page Summary

Recipe: Potato Latkes
Recipe: Puff Pastry Tart with Asparagus and Burrata
Recipe: Leek Tart with bacon, mustard, and brie
Recipe: One-Pan Salmon Asparagus Recipe
Recipe: Bigo, Polish hunter's stew
Recipe: Tea-Rubbed Maple Turkey
Bookmark: Sandwich Cake and Vertical Cake Recipes
Recipe Bookmark: Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting
Recipe: Chocolate Wake-Me-Up Cookies
Recipe: Struthan Mhicheil
Recipe: Maple Syrup Pie
Recipe: Ricotta Orange Pound Cake
Recipe: Nutella challah

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Entries tagged with recipes

Recipe: Potato Latkes

Recipe: Puff Pastry Tart with Asparagus and Burrata

Recipe: Leek Tart with bacon, mustard, and brie

Recipe: One-Pan Salmon Asparagus Recipe

Recipe: Bigo, Polish hunter's stew

Recipe: Tea-Rubbed Maple Turkey

Bookmark: Sandwich Cake and Vertical Cake Recipes

Recipe Bookmark: Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting

Recipe: Chocolate Wake-Me-Up Cookies

Recipe: Struthan Mhicheil

Recipe: Maple Syrup Pie

Recipe: Ricotta Orange Pound Cake

Recipe: Nutella challah