from Smitten Kitchen
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
2/3 cup smooth peanut butter
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Sunday, August 17, 2008
Thursday, August 14, 2008
Christina's Sweet Cherry Cheese Blintzes
soure unknown
Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter -- melted
Filling
1 cup (8-ounces) small-curd cottage cheese
1 (3-ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Cherry Sauce
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water -- divided
1/4 cup sugar
1 tablespoon cornstarch
In a bowl, whisk the flour, salt, eggs, milk and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 350' for 10 minutes or until heated through.
Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.
Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter -- melted
Filling
1 cup (8-ounces) small-curd cottage cheese
1 (3-ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Cherry Sauce
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water -- divided
1/4 cup sugar
1 tablespoon cornstarch
In a bowl, whisk the flour, salt, eggs, milk and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 350' for 10 minutes or until heated through.
Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.
Saturday, August 9, 2008
Christina's Chicken Breast With Eggplant, Shallots and Ginger
from Bitten
* 8 ounces shallots (about 6 large)
* 1/4 cup neutral oil, like canola or grapeseed
* 1 to 1 1/4 pounds eggplant, cut into 1-inch cubes
* Salt and freshly ground black pepper
* 2 tablespoons minced fresh ginger or 2 teaspoons dried ginger
* 1 1/2 pounds skinless, boneless chicken breasts (4 half breasts)
* 1/4 cup or more minced fresh cilantro
1. Peel shallots. If they are small, leave them whole. Otherwise, cut them in half the long way. (Most large shallots have two lobes and will naturally divide in half as you peel them.) Heat the broiler or a gas or charcoal grill.
2. Place oil in a large nonstick skillet, and turn heat to medium high. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown. Add eggplant, salt and pepper, and lower heat to medium. Cook, stirring occasionally, until eggplant softens, about 15 minutes.
3. When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.
4. Meanwhile, rub chicken breasts with salt, pepper and remaining ginger. Grill about 4 inches from the heat source for 3 minutes a side or until done.
5. Stir half the cilantro into eggplant mixture. Serve chicken breasts on a bed of eggplant. Garnish with remaining cilantro.
* 8 ounces shallots (about 6 large)
* 1/4 cup neutral oil, like canola or grapeseed
* 1 to 1 1/4 pounds eggplant, cut into 1-inch cubes
* Salt and freshly ground black pepper
* 2 tablespoons minced fresh ginger or 2 teaspoons dried ginger
* 1 1/2 pounds skinless, boneless chicken breasts (4 half breasts)
* 1/4 cup or more minced fresh cilantro
1. Peel shallots. If they are small, leave them whole. Otherwise, cut them in half the long way. (Most large shallots have two lobes and will naturally divide in half as you peel them.) Heat the broiler or a gas or charcoal grill.
2. Place oil in a large nonstick skillet, and turn heat to medium high. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown. Add eggplant, salt and pepper, and lower heat to medium. Cook, stirring occasionally, until eggplant softens, about 15 minutes.
3. When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.
4. Meanwhile, rub chicken breasts with salt, pepper and remaining ginger. Grill about 4 inches from the heat source for 3 minutes a side or until done.
5. Stir half the cilantro into eggplant mixture. Serve chicken breasts on a bed of eggplant. Garnish with remaining cilantro.
Christina's Spicy Thai Shrimp With Coconut Rice
This dish is not at all authentic in terms of Thai food, but it was so yummy that I didn't care! For you Thai food purists like me, just ignore the fact that it's supposed to be Thai and enjoy the fact that it tastes good!
from Rachael Ray
1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth, divided
1 cup long grain white rice
1 teaspoon salt
2 tablespoons canola oil
1 red bell pepper, seeded and thinly sliced
1 fresh red chili, seeded and thinly sliced or 1 teaspoon red pepper flakes
3 cloves garlic, finely chopped
2 pounds jumbo shrimp, peeled and deveined
1 to 1 1/2 teaspoons fish sauce or 2 to 3 tablespoons soy sauce
2 cups (a couple of handfuls) basil, torn
Zest and juice of 1 lime
Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish. To the remaining coconut add the chicken stock, rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat then fluff with a fork.
While the rice is cooking, preheat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili (or red pepper flakes), stirring frequently for about 3-4 minutes.
Add the fish sauce (or soy sauce), basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.
from Rachael Ray
1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth, divided
1 cup long grain white rice
1 teaspoon salt
2 tablespoons canola oil
1 red bell pepper, seeded and thinly sliced
1 fresh red chili, seeded and thinly sliced or 1 teaspoon red pepper flakes
3 cloves garlic, finely chopped
2 pounds jumbo shrimp, peeled and deveined
1 to 1 1/2 teaspoons fish sauce or 2 to 3 tablespoons soy sauce
2 cups (a couple of handfuls) basil, torn
Zest and juice of 1 lime
Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish. To the remaining coconut add the chicken stock, rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat then fluff with a fork.
While the rice is cooking, preheat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili (or red pepper flakes), stirring frequently for about 3-4 minutes.
Add the fish sauce (or soy sauce), basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.
Christina's Spinach Artichoke Pasta with Sausage
from Picky Palate
1 lb penne pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry's garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil
1. Prepare pasta according to package directions. Drain and set aside. If you spray noodles with cooking spray, they don't stick together.
2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.
3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.
1 lb penne pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry's garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil
1. Prepare pasta according to package directions. Drain and set aside. If you spray noodles with cooking spray, they don't stick together.
2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.
3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.
Christina's Pork or Lamb Vindaloo
from Recipe Source
1 ½ Tbs grainy mustard
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ to 1 tsp. cayenne pepper
1 tsp. salt
1 tsp. red wine vinegar (or any other)
3 Tbs. vegetable oil
1 small onion
6 large, peeled, crushed garlic cloves
1 ¼ lbs. boned shoulder of pork or lamb cut to 1 in. cubes*
2/3 cup canned coconut milk, well stirred
Combine mustard, cumin, turmeric, cayenne, salt, vinegar in a cup. Mix well. Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onions. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 20 seconds. Put in the spice paste. Stir and fry for one minute. Put in the meat. Stir and fry for about 3 minutes. Now add the coconut milk and 2/3 cup water if you are going to cook in a pressure cooker or 1 cup water if you are going to continue to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan. Serves 3-4.
*The recipe says to throw the meat in after you've cooked the onions, garlic, and spice paste. If you do it this way, all the fat that cooks off the meat will rise to the top of the sauce. It's a huge pain to remove. Some of the fat may also come from the oil initially added to the onions. I suggest stir frying the meat on the side, pouring off the fat, and THEN adding it to the mixture. Crock pots also work well.
1 ½ Tbs grainy mustard
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ to 1 tsp. cayenne pepper
1 tsp. salt
1 tsp. red wine vinegar (or any other)
3 Tbs. vegetable oil
1 small onion
6 large, peeled, crushed garlic cloves
1 ¼ lbs. boned shoulder of pork or lamb cut to 1 in. cubes*
2/3 cup canned coconut milk, well stirred
Combine mustard, cumin, turmeric, cayenne, salt, vinegar in a cup. Mix well. Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onions. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 20 seconds. Put in the spice paste. Stir and fry for one minute. Put in the meat. Stir and fry for about 3 minutes. Now add the coconut milk and 2/3 cup water if you are going to cook in a pressure cooker or 1 cup water if you are going to continue to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan. Serves 3-4.
*The recipe says to throw the meat in after you've cooked the onions, garlic, and spice paste. If you do it this way, all the fat that cooks off the meat will rise to the top of the sauce. It's a huge pain to remove. Some of the fat may also come from the oil initially added to the onions. I suggest stir frying the meat on the side, pouring off the fat, and THEN adding it to the mixture. Crock pots also work well.
Wednesday, July 9, 2008
Christina's Pork Loin with Creamy Pesto Sauce
from Better Homes and Gardens
1 12- to 16-ounce pork tenderloin
1 teaspoon olive oil
1-1/2 teaspoons fines herbes or dried basil, crushed
1/4 teaspoon salt
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon ground white pepper
1 cup milk
2 tablespoons purchased pesto
Hot cooked pasta (optional)
Wilted spinach* (optional)
1. Trim fat from pork. Brush pork with olive oil. Sprinkle pork with fines herbes and salt; rub in with your fingers.
2. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until pork juices run clear (155 degree F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5 degree F during standing.
3. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and white pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in pesto.
4. To serve, slice pork. If desired, serve over hot cooked pasta tossed with spinach. Spoon sauce over pork. Makes 4 servings.
*Note: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.
1 12- to 16-ounce pork tenderloin
1 teaspoon olive oil
1-1/2 teaspoons fines herbes or dried basil, crushed
1/4 teaspoon salt
1 tablespoon butter
4 teaspoons all-purpose flour
1/4 teaspoon ground white pepper
1 cup milk
2 tablespoons purchased pesto
Hot cooked pasta (optional)
Wilted spinach* (optional)
1. Trim fat from pork. Brush pork with olive oil. Sprinkle pork with fines herbes and salt; rub in with your fingers.
2. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Place pork on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until pork juices run clear (155 degree F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5 degree F during standing.
3. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and white pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in pesto.
4. To serve, slice pork. If desired, serve over hot cooked pasta tossed with spinach. Spoon sauce over pork. Makes 4 servings.
*Note: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.
Christina's Chicken Gyros with Yogurt-Dill Sauce
from Epicurious
1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tsp dill
juice of 1 lemon
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
cucumbers (optional)
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce (and cucumber, if desired) over chicken. Serve, passing extra sauce separately.
1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tsp dill
juice of 1 lemon
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
cucumbers (optional)
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce (and cucumber, if desired) over chicken. Serve, passing extra sauce separately.
Christina's Spiced Pecans
from Epicurious
1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
1/2 cup white sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Preheat oven to 250 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
In a small bowl beat the egg white with the water until stiff. Stir in the pecans, mixing until well moistened.
In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
Bake in preheated oven for 30 minutes, stirring frequently. Be careful not to overcook and burn the nuts.
1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
1/2 cup white sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Preheat oven to 250 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
In a small bowl beat the egg white with the water until stiff. Stir in the pecans, mixing until well moistened.
In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
Bake in preheated oven for 30 minutes, stirring frequently. Be careful not to overcook and burn the nuts.
Wednesday, July 2, 2008
Christina's Peanut Butter Brownies
from Smitten Kitchen
For brownies
2 sticks (½ pound) unsalted butter, softened
1¾ cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 ½ cups semisweet or bittersweet chocolate chips (9 ounces)
½ teaspoon salt
For ganache
1½ cups semisweet chocolate chips (9 ounces)**
½ cup heavy cream
1 tablespoon unsalted butter, softened
Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1½ cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1½ hours.
Make ganache: Put chocolate chips (1½ cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread ganache on cooled brownies and let stand until set, about 15 minutes.
For brownies
2 sticks (½ pound) unsalted butter, softened
1¾ cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 ½ cups semisweet or bittersweet chocolate chips (9 ounces)
½ teaspoon salt
For ganache
1½ cups semisweet chocolate chips (9 ounces)**
½ cup heavy cream
1 tablespoon unsalted butter, softened
Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1½ cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1½ hours.
Make ganache: Put chocolate chips (1½ cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread ganache on cooled brownies and let stand until set, about 15 minutes.
Christina's Citrus Garlic Shrimp Pasta
from All Recipes
1 (16 ounce) package linguini pasta
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 cloves garlic, peeled
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese
Cook linguine according to package directions. Meanwhile, in a blender or food processor, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; heat through.
Add the shrimp; cook for 5 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese and parsley if desired.
1 (16 ounce) package linguini pasta
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 cloves garlic, peeled
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese
Cook linguine according to package directions. Meanwhile, in a blender or food processor, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; heat through.
Add the shrimp; cook for 5 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese and parsley if desired.
Christina's Chicken Tetrazzinni
source unknown
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Christina's Orange Poppyseed Cookies
from Simply Recipes by Elise
2/3 cup of sugar
1/2 cup of butter, room temperature
1 egg, room temperature
1 tablespoon of orange zest
1 1/4 cup of flour
1/2 teaspoon of baking soda
Pinch of salt
1 tablespoon of poppy seeds
Beat together the butter and sugar until light and fluffy, about 3 minutes.
Add the egg and the orange zest, beat for thirty seconds, scraping down the bowl part way through to ensure even mixing.
In a separate bowl, mix together the flour, baking soda, and salt. Slowly sift it into the butter mixture until just combined. Fold in the poppy seeds.
Place heaping teaspoonfuls on a baking sheet lined with parchment paper or Silpat, allowing them space as they will spread as they bake.
Bake at 350°F for 10-12 minutes or until just turning golden around the edges. Remove from oven. Let sit on the baking sheet for a minute or two to let the cookies solidify a bit, then transfer them to a wire rack to cool completely.
Makes 3 1/2 dozen cookies.
2/3 cup of sugar
1/2 cup of butter, room temperature
1 egg, room temperature
1 tablespoon of orange zest
1 1/4 cup of flour
1/2 teaspoon of baking soda
Pinch of salt
1 tablespoon of poppy seeds
Beat together the butter and sugar until light and fluffy, about 3 minutes.
Add the egg and the orange zest, beat for thirty seconds, scraping down the bowl part way through to ensure even mixing.
In a separate bowl, mix together the flour, baking soda, and salt. Slowly sift it into the butter mixture until just combined. Fold in the poppy seeds.
Place heaping teaspoonfuls on a baking sheet lined with parchment paper or Silpat, allowing them space as they will spread as they bake.
Bake at 350°F for 10-12 minutes or until just turning golden around the edges. Remove from oven. Let sit on the baking sheet for a minute or two to let the cookies solidify a bit, then transfer them to a wire rack to cool completely.
Makes 3 1/2 dozen cookies.
Christina's Kale and Roasted Vegetable Soup
from Simply Recipes by Elise
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.
2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.
2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Thursday, June 26, 2008
Lorri's Mediterranean Couscous
2 tsp butter
3 medium green onions, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 1/2 cups water (or chicken broth)
1/2 tsp chicken bouillon (not super necessary if you use broth)
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tbsp chopped basil (or 1/2 tsp dried)
1/4 tsp black pepper
1 medium chopped yellow summer squash (about 1 cup)
1 medium tomato, chopped (3/4 cup)
Melt butter in 2 quart saucepan. Add onions and garlic and cook until onions are tender. Stir in water and bouillon. Heat to boiling. Add squash and remove from heat after it comes back up to boiling.
Stir in remaining ingredients. Cover and let stand about 5 minutes - everything cooks trust me! Fluff lightly with a fork.
4 servings.
Saturday, June 14, 2008
Christina's Homemade Hot Fudge Sauce
from Our Best Bites
3oz semi-sweet, dark or bittersweet chocolate (3 squares of baking chocolate, or about 1/2 C chocolate chips)
1/4 C butter
1 can sweetened condensed milk
Put all ingredients in a pan on medium heat and melt it all together till it's smooth and creamy.
3oz semi-sweet, dark or bittersweet chocolate (3 squares of baking chocolate, or about 1/2 C chocolate chips)
1/4 C butter
1 can sweetened condensed milk
Put all ingredients in a pan on medium heat and melt it all together till it's smooth and creamy.
Wednesday, June 11, 2008
Christina's Creamed Spinach with Bacon
from Simply Recipes by Elise
3 to 4 strips of bacon, uncooked, finely chopped
1 clove garlic, finely chopped
1 medium onion, finely chopped
A pinch of nutmeg
Salt and pepper to taste
2 Tbsp butter
2 Tbsp flour
1 cup whole milk
Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1 to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.
Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat. Add the chopped onion and garlic. Sauté until moisture is gone.
Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick.
Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.
Christina's Clam Chowder
from Aubrey Bowman Bardsley
1 c onion, chopped
1 ½ c celery, diced
2 ½ c potatoes, diced
6 oz clams, minced
¾ c flour
¾ c butter, melted
1 quart milk
1 ½ t salt
2 T red wine vinegar
Put vegetables in saucepan. Drain juice from clams into vegetables, saving clams for later. Add enough water to barely cover vegetables. Cover & cook until tender. In separate saucepan, make a roux of butter & flour. Add milk, stirring constantly until thick. Add salt, vinegar, and clams to sauce. Pour sauce over vegetables & simmer (do not boil).
Makes 8 servings.
1 c onion, chopped
1 ½ c celery, diced
2 ½ c potatoes, diced
6 oz clams, minced
¾ c flour
¾ c butter, melted
1 quart milk
1 ½ t salt
2 T red wine vinegar
Put vegetables in saucepan. Drain juice from clams into vegetables, saving clams for later. Add enough water to barely cover vegetables. Cover & cook until tender. In separate saucepan, make a roux of butter & flour. Add milk, stirring constantly until thick. Add salt, vinegar, and clams to sauce. Pour sauce over vegetables & simmer (do not boil).
Makes 8 servings.
Christina's Garlic Roasted Vegetables
from Picky Palate
1 lb bag of carrots, peeled and cut into 1 inch pieces
1 onion, thinly sliced and separated
1 lb bag celery washed and cut into 1 inch pieces
2 bell peppers of choice, I used a red and yellow, seeded and julienned or cut into strips
2 Tablespoons extra virgin olive oil
¼ teaspoon Lawry's Garlic Salt
¼ teaspoon Kosher Salt
¼ teaspoon Fresh ground black pepper
2 Tablespoons extra virgin olive oil
1 onion, thinly sliced and separated
1 lb bag celery washed and cut into 1 inch pieces
2 bell peppers of choice, I used a red and yellow, seeded and julienned or cut into strips
2 Tablespoons extra virgin olive oil
¼ teaspoon Lawry's Garlic Salt
¼ teaspoon Kosher Salt
¼ teaspoon Fresh ground black pepper
2 Tablespoons extra virgin olive oil
1. Preheat oven to 400 degrees F. Place all vegetables onto a large baking sheet with edges. Drizzle with olive oil. Sprinkle garlic salt, salt and pepper or vegetables and gently rub ingredients together so vegetables are well coated. Bake for 35-40 minutes or until vegetables are fork tender.
Lorri's Spareribs
source unknown
Boil spareribs (I cut them up into individual pieces first) in ¼ cup vinegar and water to cover for 15 minutes, then drain.
Sauce:
¾ c. red wine vinegar
1 cup catsup
2 tbsp Worcestershire sauce
1 cup brown sugar
2 cloves garlic
1/2 tsp ground cloves
1/2 tsp cayenne pepper
2 tbsp dry mustard.
Line cookie tray with two layers of foil.
Pour sauce over warm spareribs, mixing so each piece is coated with sauce. Bake in oven 350 for 1 hour. Turn once at 30 minute point. I usually serve this with rice.
Subscribe to:
Posts (Atom)