Recipes from a happy marriage :-)
Servings: —
Preheat: 325°
Cook Time: 50 min
Ingredients
1 Cup butter
½ cup xx sugar
2 cups flour
1 tsp salt
//
4 eggs
2 cups sugar
4 tbs flour
¼ cup lemon juice
½ lemon rind
3 qt glass baking dish
Directions
Mix butter, sugar, flour & salt. Press into pan.
Bake for 25 minutes at 325 degrees
Mix eggs, sugar, lemon & flour.
Bake 20-25 min at 325 degrees.
Cool on a rack, chill before cutting
Servings: 3
Preheat: 400°
The raisins add a touch of sweetness to an otherwise savory pasta dish. I think that people who don’t care for cauliflower will enjoy this pasta. I like to use orecchiette as the raisins, nuts, and little bits of cauliflower seem to nestle inside the little ear shaped pasta. I served this dish with sautéed cherry tomatoes to give both color and as a nod to those cooks who put tomatoes in their recipe. I hope you will prepare and enjoy this dish.
Ingredients
1/2 lb orecchiette pasta (be sure to separate the noodles before boiling)
1/2 head cauliflower, broken and cut into small florets
1/4 cup raisins, soaked and drained
1/4 cup pine nuts, lightly toasted
1/2 sm onion, finely chopped
3 garlic cloves, sliced
2 inch squirt of anchovy paste from a tube or 3 anchovy filets, mashed
1/4 (or less) cup olive oil
1/4 cup dry white wine
1 tsp red pepper flakes, or to taste
2 Tbsp chopped parsley
1 handful of pecorino grated cheese
Salt and pepper to taste
Directions
Place cauliflower florets on a baking pan, drizzle with a little oil. Salt and pepper and toss to coat. Place in hot oven and roast until lightly caramelized and tender. Remove and set aside.
Meanwhile, bring a large pot of salted water to a boil, add pasta and cook to al dente. Save a cup of the pasta water.
While pasta is cooking, sauté the onion and garlic until soft but not brown. Add the anchovy paste and wine, stir to mix. Add the raisins, pepper flakes and taste for seasoning. Add cooked pasta, simmer for one minute. Add just enough pasta water to keep mixture moist but not soupy. Add the roasted cauliflower, pine nuts, and a handful of cheese and gently toss. Add chopped parsley and plate. Serve with additional cheese on the side.
Servings: —
Preheat: 350°
Cook Time: 1 hr
Ingredients
3 whole eggs
2 c. sugar
1 c. vegetable oil
2 c. grated zucchini, peeled
3 tsp. vanilla
3 c. flour
1/4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 1/2 tsp. ground cinnamon
1 1/2 c. chopped walnuts
Directions
In a large bowl, beat eggs until very light. Add the sugar, vegetable oil, zucchini and vanilla.
Mix together the flour, baking powder, salt, baking soda, and cinnamon. Add to the zucchini mixture.
When the mixture is well combined, add the chopped walnuts, and pour into two 9×5-inch loaf pans that have been well buttered.
Bake in a preheated 350°F oven for about 1 hour or until done.
Servings: 4
Source: Cook Something, Mitchell Davis, Macmillan
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it’s quite simple. It’s an adaptation of a dish my friends Ed and Katie brought to my prebook party. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.
Ingredients
1/4 cup extra-virgin olive oil
1 sm onion, chopped
1/4 lb smoked salmon, chopped
1 cup heavy cream (a.k.a. whipping cream)
3 Tbsp capers, drained
Salt and freshly ground black pepper to taste
1 lb pasta, cooked al dente, drained (reserving about
1/4 cup of the cooking water), and tossed with olive oil
Freshly grated imported Parmesan cheese
Directions
In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn’t appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.
Servings: —
Preheat: 350°
Source: The Gourmet Cookie Book
Ingredients
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant espresso powder, dissolved in 2 tablespoons of boiling water
1/2 teaspoon salt
2 cups all-purpose flour
8 ounces semisweet chocolate
3/4 cup salted roasted cashews, chopped
Directions
In a bowl with an electric mixer, cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Beat in the yolk, add the vanilla and the espresso mixture, a little at a time, beating, and beat the mixture until it is combined well. Add the salt and the flour, beating, and beat the mixture until is combined well. Spread the batter evenly in a jelly-roll pan, 15% by 10% by 1 inch, and bake it in the middle of a preheated 350°F oven for 15 to 20 minutes, or until it pulls away slightly from the edge of the pan.
Spread the chocolate, melted, evenly over the baked layer and sprinkle the cashews over it. Let the mixture cool in the pan on a rack, cut it into 48 bars, and chill it for 15 to 20 minutes, or until the chocolate is firm.
RECIPE NOTES
1. To offset the sweetness of these bars, we recommend substituting bittersweet chocolate for the semisweet.
2. Butter the pan, line it with two crisscrossed sheets off oil, and butter the foil.
Servings: 8-10
Preheat: 350°
Source: From Fine Cooking 80, pp. 68
To draw out flavor from less than perfectly ripe fruit, toss it with a little extra sugar and a squeeze of lemon juice.
Ingredients
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
6 Tbs. (3 oz.) unsalted butter, at room temperature; more for the pan
1 cup granulated sugar
2 large eggs
1-1/2 tsp. finely grated orange zest
1/2 tsp. pure vanilla extract
2/3 cup plain yogurt
For the topping:
1/2 large, ripe peach or nectarine (about 3-3/4 oz.), halved and cut into very thin slices (aim for 1/16 inch)
3/4 cup (3-3/4 oz.) fresh raspberries
1 Tbs. granulated sugar
1 Tbs. unbleached all-purpose flour
Directions
Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9×2-inch round cake pan. Line the bottom with a parchment circle cut to fit the pan, lightly flour the sides, and tap out the excess.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended, and adding the orange zest and vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the yogurt, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
Meanwhile, make the topping:
Combine the peach slices, raspberries, sugar, and flour in a small bowl. Using a table fork, mix the ingredients to evenly coat the fruit and lightly crush the raspberries. After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes.
Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, invert the cake. Lift the pan from the cake. Peel away the parchment. Set a flat plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.
From Fine Cooking 80, pp. 68
September 1, 2006
Servings: 3 to 4
recipeNotes: Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains. The grains are sprouted, then dried. It looks and cooks like regular brown rice.
Same as germinated rice
Julienne carrots with hijiki seaweed is a traditional Japanese combination. Here I’ve added some tofu to bulk up the protein. Hijiki is an excellent source of iodine, vitamin K, folate and magnesium; the seaweed is soaked and simmered before cooking with the carrot and aromatics.
Ingredients
1/2 oz (ab 1/2 cup) dried hijiki
1 Tbsp soy sauce, preferably tamari (more to taste)
2 tsp mirin
1 Tbsp peanut oil or canola oil
1/2 lb firm tofu, cut in 1/2-by-1″” dominoes
1 Tbsp plus 1 tsp shredded or minced ginger
1/2 lb (2 large) carrots, cut in 2- or 3″” long julienne
Salt to taste (optional)
1 1/2 Tbsp toasted sesame seeds
3 cup cooked sprouted brown rice
1 Tbsp dark sesame oil
Directions
1. Place the hijiki in a medium bowl, and cover with water. Soak 15 minutes, and drain. Place in a medium saucepan, and add just enough water to cover, along with 2 teaspoons of the soy sauce. Bring to a boil, reduce the heat and simmer 15 minutes. Drain.
2. Combine the remaining soy sauce and mirin in a small bowl, and place within reach of your wok or pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates from the pan. Swirl in the peanut or canola oil by adding it to the sides of the pan and then tilting the pan side to side. Add the tofu and stir-fry until lightly colored, one to two minutes. Add the ginger, and stir-fry for no more than 10 seconds.
3. Add the carrots, and stir-fry for one minute until they begin to soften. Add the hijiki, soy sauce and mirin. Continue to stir-fry for another two to three minutes until the carrots are crisp-tender. Stir in the sesame oil and rice, and toss together for a minute or two, pressing the rice into the sides of the wok before scooping and stirring. Transfer to a platter, sprinkle with sesame seeds and serve.
Servings: 2 loaf babkas
Prep Time: 2 hrs
Inactive Prep Time: 5 hrs
Source: “The Art of the Dessert,” by Ann Amernick
Ingredients
FOR THE DOUGH:
2 cup all-purpose flour
3/4 cup cake flour
1/8 tsp salt
1/3 cup sugar
1/4 oz or 2 1/2 tsp active dry yeast, or 1 cake (0.6 oz) fresh yeast
1/2 cup whole milk at room temp
1/2 cup eggs (whole eggs or just yolks)
1 tsp vanilla extract
4 oz (1 stick) unsalted butter, preferably high fat, at room temp, plus
2 Tbsp unsalted butter
Flour for dusting
CHOCOLATE-APRICOT FILLING:
6 oz ( 3/4 cup) apricot preserves
3/4 cup dry poundcake crumbs
2 oz unsalted high-fat butter, melted
4 oz good bittersweet chocolate
STREUSEL TOPPING:
6 Tbsp all-purpose flour
3 Tbsp sugar
2 tsp cinnamon (optional)
3 Tbsp unsalted butter, diced and chilled.
Directions
1. To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
2. Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
3. To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
4. To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
5. To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
6. Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
7. Heat oven to 350° and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.
Servings: 3 doz
Preheat: 350°
Source: Chewy Gooey Crispy Crunchy Melt-in-your-mouth Cookies by Alice Medrich
Richer than a cupcake but lighter than a brownie. These two-bite chocolate cakes are perfect just as they are, but you can also doll them up with frosting. Don’t substitute standard-size muffin pans, because they don’t bake properly as full-size cupcakes.
Ingredients
3/4 cup plus 2 Tbsp (4 oz) unbleached all-purpose flour
2 Tbsp natural nonalkalized
cocoa powder
1/4 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, cut into chunks
4 oz bittersweet chocolate (70% cacao), coarsely chopped
1 1/3 cups (9.33 oz) sugar
1 tsp pure vanilla extract
4 lg eggs
CHOCOLATE GANACHE
6 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
1 cup heavy cream
Directions
Line 3 miniature cupcake pans with 12 cups each. Position a rack in the lower third of the oven.
Place the butter and chocolate in a medium to large heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the chocolate and butter are melted and quite warm to the touch. Remove the bowl from the water bath. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking well to blend each before adding the next. Add the flour mixture and whisk just until smooth and blended, not longer. Spoon about 1 1/2 tablespoons of the batter into each muffin cup-the batter will come almost to the top of each liner. Bake for 14 to 18 minutes, until a toothpick inserted into the center of the cakes comes out with just a few moist crumbs clinging to it. Rotate the pans from front to back halfway through the baking time to ensure even baking. Cool the cakes on a rack. May be kept in an airtight container for 2 to 3 days.
CHOCOLATE GANACHE
Put the chocolate in a heatproof bowl. Bring the cream to a boil in a heavy saucepan. Pour the hot cream over the chopped chocolate. Stir gently until all of the chocolate is melted and the mixture is smooth. Cool the ganache at room temperature (without stirring) until it is thick enough to spread or pipe. May be covered and refrigerated for at least 1 week.
To soften chilled ganache, set the bowl in a larger bowl of hot water or microwave on low for a few seconds at a time until soft and spreadable. Spread about 2 1/2 teaspoons of ganache between two 1 1/2- to 3-inch cookies or pipe into thumbprint cookies.
Servings: 8
Source: Gourmet 6/1979
Ingredients
3 pounds boiling potatoes
1 cup mayonnaise
1/4 cup soy sauce
1/4 cup rice vinegar
6 ounces fresh bean sprouts
2 large red peppers, cut into 1/4-inch pieces
1/3 cup snipped chives
Directions
Steam potatoes for 25-30 minutes until just tender, let them cool slightly, and cut them into 3/4-inch cubes.
In a bowl combine the potatoes while they are still warm with mayonnaise, soy sauce, rice vinegar, and pepper to taste, tossing the mixture gently with rubber spatulas, and fold in bean sprouts, drained, and red pepper pieces.
Chill the salad, covered, for at least 2 hours. Transfer the salad to a salad bowl and sprinkle it with chives.