Eastern & International cooking: 2011

Monday, 27 June 2011

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Banana-Bran Muffins
By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Patsy Jamieson

Used by permission. (c) Eating Well, Inc.
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Ingredients 2 large eggs 3/4 cup all-purpose flour
2/3 cup packed light brown sugar 1 1/2 teaspoons baking powder
1 cup mashed ripe bananas, (2 medium) 1/2 teaspoon baking soda
1 cup buttermilk, (see Ingredient notes) 1/2 teaspoon ground cinnamon
1 cup unprocessed wheat bran, (see Ingredient notes) 1/4 teaspoon salt
1/4 cup canola oil 1/2 cup chocolate chips, (optional)
1 teaspoon vanilla extract 1/3 cup chopped walnuts, (optional)
1 cup whole-wheat flour
Yield: 12 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 30 min Total: 60 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2 Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
3 Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
4 Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

notes

Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller’s bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.

nutritional information
Calories: 203 Fiber: 4 g
Fat: 6 g Saturated Fat: 1 g
Carbohydrates: 34 g Protein: 6 g
Sodium: 184 mg Monounsaturated Fat: 4 g
Exchanges: 2 starch, 1 fat Cholesterol: 36 g
Carbohydrate Servings: 2 Potassium: 219 mg
Nutrition Bonus: Fiber (17% daily value).

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Friday, 24 June 2011

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Summer Sangria Roundup
5 refreshing summer punches
0 Comments + Add June 23, 2011 By kate statton

Tags: Kate Statton, Sangria, party cocktails

View Full Size If you want a guaranteed crowd-pleasing beverage, you need look no further than sangria. It's just one of those drinks you know you'll need to make several batches of throughout the course of a party. Throw together some wine, a handful of juicy fresh summer fruits and a bit of liquor to make for a deliciously refreshing, quaffable summer drink (maybe a little too easy to drink!).

Perhaps the only thing worth hesitating about is the decision of which type of wine to use. Red, white or rosé, you're guaranteed to have a beautiful drink, whatever the base. Here are our some of our favorite recipes for summer sangria. We even thew in both beer-based and non-alcoholic versions for those looking to give their sangria routine a remix.

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Classic Lusty Red Sangria

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Rose Sangria Spritzer

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Beer Sangria

View External Link Everyone has their own preferred variation of the classic punch, be sure to let us know yours below!

White Peach Sangria for a Crowd
1 box white wine (preferably something crisp and dry, like a Pinot Grigio or a Sauv Blanc)
2 cups peach vodka
1 container frozen lemonade
1/2 cup sugar
Choice of seasonal fruit
Mix together wine, vodka, lemonade, sugar. Add fruit. Enjoy.
Courtesy of Dawn Diff

Classic Lusty Red Sangria
1 orange, cut in quarters and then thin slices
1 lemon, cut in quarters and then thin slices
2 apples, peeled, cored and diced
2 tbs fresh lime juice
2 tbs fresh orange juice
1/2 cup sugar
1/4 cup brandy
1/4 cup Grand Marnier
1 1/2 L red wine
2 L club soda or seltzer water
Get the full recipe at Serious Eats

Rose Sangria Spritzer
1 pint fresh raspberries
Fresh mint leaves, for garnish
Club soda, cold, optional
1 green apple, thinly sliced
2 bottles cold rose wine
1 orange, halved and thinly sliced
Simple syrup, to taste
Ice cubes
Get the full recipe at FoodNetwork.com

Beer Sangria
2 Bartlett pears, peeled and chopped
1 cup plus 2 Tbsp fresh lemon juice
Four 12-oz bottles lager, chilled
1 cup triple sec
Ice
2 Bosc pears, sliced, for garnish
Get the full recipe at Food & Wine

Non-alcoholic Sangria
Equal parts white cranberry juice and orange juice
Sparkling water, to taste
Lemon slices
Orange slices
Pineapple cubes
Ice
Get the full recipe at FoodNetwork.com
Tags: Kate Statton, Sangria, party cocktails

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Mix It Up This Father's Day 1 Comment Home About Contributors Advertise Terms of Use Privacy Policy Sitemap CloseNext Article:Refreshing Beer-based CocktailsJune 21 may mark the official start of summer, but it's been heating up around these parts for the last few weeks now and we've been gravitating toward the cold brews to quench ... Read More

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Kicked-Up Brunch Recipes
Updates on 5 weekend classics
0 Comments + Add June 15, 2011 By kate statton

Tags: Honest Cooking, Hana Choi, brunch, Kate Statton

View Full Size Lazy summer Sundays are good for just about one thing - brunch! Whether it's to provide some well-deserved sustenance after a long night out, or to celebrate one of the many holidays of the summer season, brunch is the perfect way to bring people together and gorge on delicious eats.

If you've been looking for some new and improved upgrades to the usual brunch staples, check out these revamped recipes from our friends at Honest Cooking. From hearty pork carnitas breakfast tacos to delicate strawberry scones and even an unexpected broccoli rabe breakfast pastry, these dishes will make even the heaviest sleeper happy to get out of bed.

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Fresh Organic Strawberry Scones

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Pork Carnitas Breakfast Tacos

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Broccoli Rabe Pastry Buns

View External Link Triple Cheese and Spinach Strata (pictured)
Yield: Serves 4, but easily doubled in a larger casserole.

1/4 cup (0,6dl) chopped dry-packed sundried tomatoes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
6 ounces (170 g) frozen spinach, thawed
1/2 cup (1,25dl) chopped roasted red peppers
1/2 teaspoon salt, divided
5 cups (1,25l) cubed French or Italian bread, crusts removed (about 1/2 pound or 225 g)
4 large eggs
1 cup (2,5dl) milk
1/4 cup (0,6dl) heavy cream
1 tablespoon Dijon mustard
Pinch freshly ground pepper
1/3 cup (0,8dl) ricotta
1 cup (2,5dl) gruyère, grated
1/2 cup (1,25dl) parmesan, finely grated

Visit Honest Cooking for the full recipe

Fresh Organic Strawberry Scones
Makes 12 medium sized scones or 8 large

For the scones:
1 cup (152 g) of strawberries, chopped small in food processor or by hand
1 teaspoon sugar
1 teaspoon of lemon juice (about a quarter of a lemon)
1 cup (100 g) all purpose flour
1 cup (100 g) white whole wheat flour (can substitute all purpose flour)
1/3 cup (64 g) white granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (57 g) of cold unsalted butter, cut into small pieces
1/2 cup (118 ml)of heavy cream
1 egg
1 teaspoon vanilla
turbinado or raw sugar
1 to 2 tablespoons (14 to 28 g) of melted butter or heavy cream

For the icing:
1 cup (130 g) of confectioners sugar
1 to 2 tablespoons of milk or cream (alternatively 2-3 tablespoons of crushed strawberries strained to get strawberry juice make a nice pink, strawberry flavored icing)
A drop or two of vanilla (for strawberry version use a drop or two of fresh lemon juice)

Visit Honest Cooking for the full recipe.

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Tags: Honest Cooking, Hana Choi, brunch, Kate Statton

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Summer Dessert Recipe

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Summer Dessert Recipes
3 mouthwatering seasonal treats
3 Comments + Add June 22, 2011 By Emilyhobbs

Tags: recipe, summer cooking

View Full Size Summer is officially here and I couldn't be happier. I love this time of year and all the great seasonal produce it brings. I'm giddy each week when I visit our local farmers' market, nearly sprinting from stand to stand. Corn on the cob, vine-ripened tomatoes, summer squash, fresh herbs... I simply can't get enough during these summer months.

I get particularly excited about seasonal fruit. So excited, in fact, that I will get up at 7 on a Saturday morning to stand in line at the market for fresh blueberries; now that's dedication! Last week, I bought watermelon, strawberries, blueberries and cherries. They were all so affordable and looked incredible. I contemplated purchasing some cantaloupe as well, but decided I probably would have trouble polishing off a whole watermelon, a quart of strawberries, a pint of blueberries and two pounds of cherries all by myself.

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Banana Split Ice Cream

Bing Cherry Cheesecake Brownies

Blueberry Shortcake
So what do you do when you have all of this fresh fruit in your house? You bake with it, of course. And make homemade ice cream!

Blueberries are my absolute favorite fruit. I've used them in this recipe in a simple Blueberry Shortcake to allow the berries' flavor to shine. Buttery shortcake biscuits are split open and topped with vanilla whipped cream and blueberry compote.

Blueberry Shortcake
Makes 6 servings
Shortcake
2 cups all purpose flour
3 tablespoons granulated sugar, divided use
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/2 cup heavy whipping cream
2 large eggs, divided use

Whipped Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Blueberries
1 pint fresh blueberries
2 tablespoons fruit preserves (blueberry, blackberry, strawberry)

Heat oven to 425 degrees F. Coat a large cookie sheet with cooking spray.

To make the shortcake, in a large mixing bowl, whisk together flour, 2 tablespoons sugar, baking powder and salt until well combined. Grate the butter; knead butter into flour mixture until well incorporated and mixture starts to clump together. In a small bowl, whisk together cream and 1 egg until well combined. Gradually drizzle cream mixture into flour mixture, tossing with a fork, until well combined and dough is moistened.

Gather dough into a ball, and flatten to a 1/2-inch thickness on a lightly floured surface. Cut six rounds out ofdough; transfer to cookie sheet. Whisk remaining 1 egg with a small splash of water until combined. Brush egg mixture over dough rounds. Sprinkle remaining 1 tablespoon sugar over the tops. Bake 15 minutes or until golden brown. Transfer shortcakes to wire racks to cool.

To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat cream, sugar and vanilla together until stiff peaks form.

To make the blueberries, stir together blueberries and preserves in a small saucepan over medium heat; cook for about 2 minutes, until blueberries start to release their juice. Mash them with a fork a bit to get some of the juices out.

To assemble, split shortcakes in half and top with whipped cream and blueberries.

Banana Split Ice Cream
I recently rekindled my love for banana split sundaes. The banana split was the inspiration behind my Banana Split Ice Cream: rich vanilla custard with fresh strawberries, cherries, banana, toasted pecans and hot fudge. It's not summertime without homemade ice cream.

See recipe in sidebar above.

Bing Cherry Cheesecake Brownies
Cherries are underappreciated as a fruit, I think. I adore them and I think people will adore them too, in these Bing Cherry Cheesecake Brownies. Everyone loves brownies and cheesecake, so you can't go wrong bringing these to a summer barbecue.

See recipe in sidebar above.

Emily Hobbs is the author behind the popular Sugar Plum Blog. Not only does the self-taught, fearless home cook create original recipes for her site, she is also active in the competitive food circuit, participating in everything from Food Network's Ultimate Recipe Showdown (twice!) and the Beringer's Great Steak Challenge. Emily aspires to attend pastry school in New York City one day and eventually work in the test kitchens of a food magazine or company, with recipe development and food styling. Writing a cookbook is also a goal for the future.

Tags: recipe, summer cooking

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115287 115287 DrJohn

115287 8 Looks quite tempting.

How about a pdf for the featured recipe?

Jun 22, 2011 at 1:25 PM

803609 803609 Hana Choi
Hand of Snooth

803609 900 @DrJohn - your wish is my command! Sorry, it should have appeared with the original publish. Happy baking :)

Jun 23, 2011 at 11:52 AM

159403 159403 Zannie

159403 1 I'm unable to print the recipes for either the ice cream or cheesecake. Can someone help? Thanks.

Jun 23, 2011 at 1:43 PM

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Wiener Roast
Try these 3 recipes on for size
4 Comments + Add June 8, 2011 By Hana Choi

Tags: roasting, barbecue, Hana Choi, recipe

View Full Size After developments in a certain Twitter scandal unfolded this week, it seems only fitting (as good culinary journalists, of course) to acknowledge this news with some tips for a good ol' fashioned wiener roast. Was that a low blow? Hmm... perhaps not the choicest of words. But let's face it: With summer at our heels and everyone looking for a good excuse to eat outdoors, Weinergate couldn't have occurred at a better time - besides, it's all in good fun.

In our opinion, anything cooked over an open flame tastes infinitely better, a perfect stage for brats and sausages. Here are just a few recipes to get you started. And while various forms of tubed meat will surely be the focus of this time-honored tradition, there's plenty more to offer up your guests in the way of sides, desserts and of course, icy cold beverages.

Weinergate may have us snickering like adolescent boys for some time, but if it means getting together with friends and family for an ad hoc barbecue, we're all for it!
Mustardy Brats with Sauerkraut
Courtesy of Better Homes & Gardens' Grill It! book
PREP: 25 MINUTES GRILL: 20 MINUTES MAKES: 6 SANDWICHES

1/2 cup chopped green sweet pepper (1 small)
1/3 cup chopped onion (1 small)
1 tablespoon butter
2 tablespoons packed brown sugar
1 teaspoon yellow mustard or Dijon-style mustard
1/2 teaspoon caraway seeds
1 cup drained sauerkraut
6 uncooked bratwurst (about 1¼ pounds)
6 hoagie buns, split and toasted
Yellow mustard or Dijon-style mustard (optional)

In a small skillet cook sweet pepper and onion in hot butter over medium heat about 5 minutes or until tender. Stir in brown sugar, the 1 teaspoon mustard, and caraway seeds. Add sauerkraut; toss gently to combine.

Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place sauerkraut mixture in the center of foil. Bring up 2 opposite edges of foil; seal with a double fold. Fold the remaining ends to completely enclose sauerkraut mixture, leaving space for steam to build. Use the tines of a fork to pierce the skin of each bratwurst several times.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwurst and foil packet on the grill rack over drip pan. Cover and grill for 20 to 25 minutes or until bratwurst are no longer pink and juices run clear (160°F), turning bratwurst and foil packet once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirectcooking. Place bratwurst and foil packet on grill rack over the burner that is turned off. Grill as directed.)

Serve bratwurst in toasted buns with sauerkraut mixture and, if desired, additional mustard.

Bacon-Wrapped Dog
Courtesy of Sam Zien’s Just Grill This!
MAKES 6 DOGS

1 onion, cut into thin slices
2 green bell peppers, thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
6 kosher dogs (see BTW)
6 slices bacon
6 hot dog buns (good ones)

TO SERVE
Mayo
Diced jalapeños
Mustard
Diced tomatoes

Preheat the grill to medium-high.

In a nonstick pan over medium heat, cook the onion and peppers in the oil, stirring, until softened, about 7 minutes. Season with salt and pepper.

Wrap each dog with a piece of bacon and secure with toothpicks. Grill until the bacon is done -- about 8 minutes. When the bacon is done, so is the dog--remove from the grill.

Lightly toast the buns on the grill. To serve, put some mayo on a bun, add the bacon dog, then add the onions and peppers. Add mustard, jalapeños, and diced tomatoes and serve.

Grilled Bratwurst Hoagies with Creamy Coleslaw
Courtesy of Aaron McCargo, Jr.'s Simply Done Well Done
Serves 4

1/2 cup mayonnaise
1/2 cup sugar
1/4 cup sour cream
1/4 cup apple cider
2 tablespoons chopped fresh chives
Juice of 1 lemon
1 teaspoon cayenne pepper
Salt and freshly cracked black pepper
1/4 head red cabbage, thinly sliced
1/4 head green cabbage, thinly sliced
4 bratwurst sausages
4 steak or hoagie rolls, 8 to 10 inches long each, split

Prepare a hot fire in a charcoal or gas grill and oil and the grill grates, or heat a countertop grill.

In a small bowl, stir together the mayonnaise, sugar, sour cream, cider, chives, lemon juice, and cayenne. Season to taste with salt and pepper. In a large bowl, toss the cabbages with the dressing. Use right away or cover and refrigerate for up to 8 hours.

Grill the bratwurst, turning frequently, for 8 to 10 minutes, until cooked through and browned. Put some coleslaw in each roll and top with a bratwurst. Top with a little more cabbage, if desired, and serve.

Tell us: What is your favorite way to prepare brats? Do you parboil them first, or grill them from the beginning? Be sure to share your favorite recipes, condiments and sides with us below!

Tags: roasting, barbecue, Hana Choi, recipe

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855970 855970 gmogen

855970 1 From a Wisconsin native, the only way to cook brats is 1) DO NOT buy the pre-cooked version 2) parboil the brats in one can of beer and one onion sliced thin for about 7 minutes on med high so they are cooked through but stop before the skins begin to split. 3) admire their truly unappealing gray appearance (it gets better) 3) Remove the brats and drain the onions to serve as a condiment. 4) Grill the brats on medium heat and turn until they're brown all over (only a few minutes because they're basically already cooked) 5) IMHO best served on a toasted bun with grainy brown mustard and the soft, sweet onions however, I can't get my husband of 30 years to stop using ketchup only.

Jun 08, 2011 at 5:13 PM

131291 131291 winemaker4-
1

131291 11 Your husband needs a serious talking to. Ketchup on any sausage is sacrilege.

Jun 09, 2011 at 12:20 AM

803609 803609 Hana Choi
Hand of Snooth

803609 900 Hilarious! Yes @gmogen, parboiled brats are certainly not the most appetizing things in the world. :T

Jun 10, 2011 at 1:54 PM

169059 169059 Aprild4

169059 3 I do the opposite with the beer. Grill em til they start to blacken & split then dump em in a pot of beer boiling on the grill - then slather with mustard on a soft French roll~ either Johnsonville beer brats or the traditional veal brats. No such thing as a bad brat!

Jun 17, 2011 at 3:35 PM

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Tuesday, 7 June 2011

tortilla

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Homemade Corn Tortillas

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Credit: Sara Remington

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Credit: Sara Remington
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Jan 25, 2011 @ 1:44 PM
Posted by Vanessa Barrington, Special Contributor

The traditional from-scratch way to make tortillas is to buy field corn, soak it in slaked lime, wash it thoroughly, and then grind it by hand into fresh masa. In an effort to make this recipe accessible to everyone, I’ve called for masa harina. It will yield tortillas that are vastly superior to grocery store tortillas for relatively little work. Masa harina is a flour made from dried masa. You can sometimes buy fresh masa made the traditional way from Latin American grocery stores.

If you find fresh masa, make sure you get it plain, not preparada, which is for tamales. Also check if it was made from masa harina. If it was, don’t bother. You may as well make your own. The Maseca brand is widely available and produces consistently good tortillas. I wish I could find a good organic or local brand of masa harina. I’ve tried a few other types and keep coming back to Maseca for its dependability.

Adapted from "D.I.Y. Delicious" by Vanessa Barrington.

Click here to see the 5 Basic Kitchen Tools for Homemade Cooking story.

Ingredients
1 ½ cups masa harina
¼ teaspoon kosher salt
1 cup warm water, plus more as needed
Tools:

Tortilla press
Directions
In a medium bowl, mix together the masa harina and salt. Add 1 cup of warm water and begin mixing with your hands. The dough should be moist and smooth, like Play-Doh. It should stick together easily when pressed but not be too wet. Add more water as needed, 1 tablespoon at a time.

Form the dough into 12 equal balls, about 1 ounce each. Lay them on a plate and cover them with a damp towel.

Get your tortilla press ready (use a produce or resealable plastic bag to line the press – plastic wrap is too thin and difficult to work with).

Heat a cast-iron skillet or comal over medium-high heat. Pick up one of the masa balls and press it between your palms to flatten it slightly. Place it in the tortilla press between the plastic. Press the tortilla firmly, but not as far as the press will go. You will need to experiment with the proper thickness. Overly thick tortillas are harder to work with and can overpower a dish. Overly thin tortillas are difficult to peel off the plastic. The tortilla should be about 6 inches in diameter.

Gently peel the tortilla off the plastic and lay it carefully in the hot pan with a sweeping motion of the hand. Cook it for 45 seconds to 1 minute, and then flip it over with a spatula. It should have small brown spots and look dry, but not cracked.

Cook the second side for 30-45 seconds. Flip again and lightly tap the surface of the tortilla all over 4 or 5 times with your fingertips. This creates tiny pockets that make for lighter, more delicious tortillas. Cook 15 seconds more. Turn again and tap the other side, cooking for another 15 seconds. The tortilla should smell like toasty corn and have a dull surface. Nestle each tortilla in a clean towel-lined basket to keep warm as you cook the remaining ones. You should be able to get a rhythm going in which you are forming 1 tortilla while cooking another. You may need to adjust the heat under the skillet, now and then, while you work.

Use the tortillas immediately or let them cool, wrap well, and refrigerate for up to 1 week, or freeze for 2 months.

Details
Total time: About 45 minutes active

Yield: Twelve 6-inch tortillas

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Comments
by Anonymous, Jan 26, 2011 @ 4:59 PM
I love to make Tortillas with the right Tortilla Press, so I use the cast iron tortilla press ;-) Yummy

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Read more: http://www.thedailymeal.com/homemade-corn-tortillas#ixzz1OcOSdJs2

Monday, 6 June 2011

Salad de Courgette,Eoufs mimosa, creme de anchois et olives noire

d'anchois et olivesProposée par ELLE à table
1
41 sur 4 (sur 3 votes).
ANNONCES GOOGLEUne peau sans taches Dépigmentant de qualité médicale. Plus besoin de camoufler sa peau ! www.shopunt.comType de plat : Entrée
Nb de personnes : 4
Difficulté : Facile
Coût :Bon marché
Préparation : 20mn
Cuisson : 3mn
Temps total : 23mn
INGRÉDIENTS
2 belles courgettes fermes
2 œufs durs
15 filets d’anchois à l’huile égouttés
80 g de bouillon de volaille
jus de 1 citron jaune
40 g d'olives noires dénoyautées
10 g de câpres
1 botte de cerfeuil lavée et séchée
2 c. à soupe de vinaigre balsamique
4 c. à soupe d’huile d’olive fruitée
gros sel

RECETTE

Salade de courgettes, œufs mimosa, crème d'anchois et olives

Dans un bol, mélangez le vinaigre avec l’huile d’olive, poivrez et réservez.
Lavez et coupez les courgettes en deux dans le sens de la longueur. Plongez-les dans une casserole d’eau bouillante salée pendant 2-3 mn, elles doivent rester légèrement croquantes.
Ressortez-les avec une écumoire, rafraîchissez-les dans un saladier d’eau froide additionnée de glaçons, puis égouttez-les sur un papier absorbant. Déposez-les dans un plat et versez dessus la moitié de la vinaigrette. Laissez mariner pendant 15 mn.
Séparez les blancs des jaunes d’œufs et passez-les séparément au tamis ou à la moulinette pour obtenir des œufs mimosa. Mixez les anchois avec le bouillon de volaille et le jus du citron pour obtenir une purée d'anchois.
Disposez les demi-courgettes dans quatre assiettes, répartissez la purée d'anchois par-dessus, parsemez-les des blancs et des jaunes d'œuf durs, ajoutez les câpres, les olives noires en fines rondelles, des pluches de cerfeuil et versez la vinaigrette restante.
Ajout à votre carnet de recettes en cours ! Ajouter à mon carnet de recettes | Découvrez le site mobile ELLE à table Les recettes similaires à Salade de courgettes, œufs mimosa, crème d'anchois et olives

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Saturday, 4 June 2011

chicken pineapple stir fry

http://chinese.food.com/recipe/chicken-pineapple-stir-fry-24306

Thursday, 26 May 2011

CHUTNEY DE FIGUES

Avis des internautes
(21 votes)

Cette recette
n'a pas de photo...

Cliquez ici pour en ajouter une !
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Accompagnement
Végétarien

Facile :
Moyen :

Préparation : 30 mn
Cuisson : 2 heures

Ingrédients (pour personnes) :
- 2 kg de figues bien mûres
- 4 gros oignons
- 700 g de sucre en poudre
- 6 dl de vinaigre blanc à l'estragon
- 1 cuillère à café de muscade
- 1 cuillère à café de gingembre
- 2 pincées de sel
- 3 tour de moulin à poivre blanc

Préparation :

Dans une bassine à confiture en cuivre faire cuire les oignons jusqu'à ce qu'ils soient translucides, (pour éviter qu'ils ne dorent j'ajoute 2 ou 3 cuillères à soupe d'eau).

Une fois cuits, rajouter les figues que vous aurez au préalable équeutées et coupées en 4 .
Rajouter le sucre, cuire 10 mn, avec une écumoire enlever un maximum de graines, rajouter le vinaigre et les épices, laisser mijoter à feu doux pendant deux heures environ, jusqu'à ce que le chutney s'épaississe (consistance d'une confiture).

Lorsque le chutney est cuit et qu'il est encore très chaud, en remplir des bocaux de confiture que l'on ferme immédiatement et que l'on retourne pour une meilleure conservation.

Ce chutney est délicieux pour accompagner un bon foie gras, ou de la viande blanche.
Version
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Monday, 23 May 2011

STEEAK AU POIVRE

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Home > Recipes > Main Dishes > Steak Au Poivre

STEAK AU POIVRE

Read more about it at www.cooks.com/rec/view/0,1926,154172-248199,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

4 beef top loin or strip steaks (cut 1 inch thick)
1 tbsp. cracked peppercorns
2 tbsp. butter
1/4 c. chopped shallots
2 tbsp. butter
1 beef bouillon cube
3/4 c. boiling water
1/4 c. brandy or cognac

Place steaks on waxed paper and sprinkle 1/2 of the peppercorns evenly over each steak, rub over meat and press into meat with the palm of your hand. Turn steaks over and sprinkle remaining peppercorns evenly over each steak and repeat procedure.
In a 10 1/2 inch or 12 inch skillet melt 2 tablespoons of butter. When butter is hot, cook steaks about 2 to 6 minutes on each side. Transfer steaks to an ovenproof dish and keep warm in a 200 degree oven.

In the same skillet cook shallots in remaining 2 tablespoons of butter until tender (about 1 minute). Add bouillon cube to boiling water and dissolve. Add bouillon to skillet, boil rapidly for 1 minutes, stirring constantly to scrape up brown bits from pan. Add steaks to pan. Carefully heat brandy or cognac in a ladle over direct heat. Ignite the brandy and carefully pour over steaks. When flame is out, serve. Serve with Cotes Du Rhone (red wine).

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Baba aux Ruhm

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Home > Recipes > International > Baba Au Rhum

BABA AU RHUM

Read more about it at www.cooks.com/rec/view/0,1818,149177-230200,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 pkgs. dry yeast
3/4 c. warm water
1/3 c. sugar
1 tsp. salt
6 eggs
3 1/2 c. sifted all-purpose flour
1/2 c. butter (1 stick), room temp.
1 pkg. (8 oz.) glace cherries, coarsely chopped
1/4 c. golden raisins
Chopped nuts, if desired
Rum syrup
1 c. apricot preserves or marmalade (warm)
Stemmed maraschino cherries, for decoration
Coconut, if desired

In large bowl sprinkle yeast over water. Stir until dissolved. Beat in sugar, salt and eggs. Add 2 cups flour and beat smooth. Add butter and remaining flour and beat until smooth. Stir in chopped fruit and nuts and turn into greased and floured 10 x 4 inch tube pan. Cover with towel and let rise in warm place until dough is 1 inch from pan top (approximately 1 hour).
Bake in 375 degree oven for 35 to 45 minutes until brown and cake tests done. (Toothpick comes out clean.) Remove from pan and cool on rack. After cake is cool, put Baba back in clean pan and pierce holes in cake with meat skewer. Using small funnel, pour syrup in holes all over top of cake. (These holes will not be seen after frosting.) Let stand several hours or preferably overnight. Place on serving platter and glaze with warmed apricot preserves. Decorate with cherries and coconut, if desired. Can be served with whipped cream.

RUM SYRUP: (Makes about 3 cups.) Bring to boil 2 cups sugar and 2 cups water. Boil 5 minutes. Cool and add 1 cup rum.

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Friday, 20 May 2011

Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

Fruit Sausage stuffed Pork tenderloin

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Fruit-and-Sausage-Stuffed Pork Tenderloin

Lisa Park
Review now Review now Pork Main Course Budget Twists (0)
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Ingredients 1/2 red onion, minced 1 clove garlic, minced
1/3 cup pine nuts, toasted 1/2 cup chicken broth
1/3 cup golden raisins 1 cup breadcrumbs
1/4 cup sundried tomatoes (in oil), chopped 2 teaspoons dried rosemary
1 sweet Italian sausage, crumbled salt and pepper, to taste
1 cup cremini mushrooms, chopped 1 (3 pound) boneless pork loin roast
Yield: 12 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 10 min Total: More than 60 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Preheat oven to 375 degrees Fahrenheit.
2 Rinse pork loin and pat dry. Facing one short end of the roast towards you, start cutting 1/2 an inch above the bottom of the roast and move inwards. Continue cutting 1/2 an inch along the bottom of the roast, unrolling the roast as if it were a carpet. Once you’ve opened up the pork loin into a long rectangle, set it on top of a sheet of plastic wrap. Place another piece of plastic wrap on top. Pound with a meat mallet or large spoon to flatten to about half its original thickness. Remove plastic wrap. Season with salt and pepper; set aside.
3 Place a sauté pan over medium-high heat. When pan is hot, add crumbled sausage and brown, about 3 to 4 minutes. Add mushrooms and brown, about 2 to 3 minutes. Toss in garlic and cook out for about 1 minute. Stir together and then place in a medium bowl.
4 In the same bowl, add the rest of the stuffing ingredients and combine well. Season with salt and pepper to taste.
5 Spread the stuffing across the rectangle of pork, leaving about a 1/2 an inch clear around the edges. Starting at the short end of the pork, roll up tightly and tie with kitchen string about 1 1/2 inches apart. Season the outside of the pork lightly with salt and pepper.
6 Transfer the rolled pork to a greased roasting pan. Place in oven and cook uncovered for 50 to 60 minutes, or until instant-read thermometer registers 145 degrees Fahrenheit. Transfer to cutting board and let rest for 15 minutes. (Note: Internal temperature will keep rising while the pork rests.)
7 Cut the string from the pork and slice the roll. Serve with mashed potatoes.

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Thursday, 19 May 2011

Sweet & Sour Pork

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Sweet and Sour Pork
To many people, sweet and sour pork is synonymous with bad Chinese takeout food: lumps of chewy pork wrapped in thick batter, covered with a gluey and sickening sweet and sour sauce. However, when well made—crisp outside yet tender inside, topped with a well-balanced sweet and sour sauce—this is one of the most appetizing Cantonese dishes.
Recipe courtesy of "Yan-Kit's Classic Chinese Cookbook" by Yan-Kit So, copyright 2006.

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Ingredients 1 pound (450 grams) pork sirloin 2 teaspoons potato flour, for sauce
1/2 teaspoon salt 4 tablespoons water, for sauce
1 teaspoon thin soy sauce 4 tablespoons pineapple juice, for sauce
3 tablespoons cornstarch 3 tablespoons rice or wine vinegar, for sauce
peanut or corn oil for deep-frying 4 to 4 1/2 tablespoons sugar, for sauce
2 1/2 tablespoons peanut or corn oil 1/4 teaspoon salt, for sauce
1 clove garlic, peeled and minced 2 teaspoons thin soy sauce, for sauce
1 onion, skinned and roughly chopped 2 tablespoons tomato ketchup, for sauce
1 green pepper, halved, seeded and diced 1 1/2 teaspoons Worcestershire sauce, for sauce
4 ounces (115 grams) canned pineapple chunks, drained, juice reserved
Yield: Serves 4 to 6 with 2 or 3 other dishes Serving Shopping List:Add Recipe Recipe Added!View shopping list
directionsTotal: Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Cut the pork into pieces about 1 by 1 1/4 by 3/4 inches (2.5 by 3 by 2 centimeters). Put into a bowl.
2 Add the salt and soy sauce and let marinate for 30 to 60 minutes. Stir in the egg to coat thoroughly.
3 Dredge the pork, piece by piece, with the cornstarch, making sure it is evenly coated. It is not necessary to use up all the cornstarch.
4 Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C), or until a cube of stale bread browns in 60 seconds. Add the pork and deep-fry for about 1 minute in 1 or 2 batches; separate the pieces with a pair of chopsticks or a wooden spoon if they stick together. Drain on paper towels. This step can be done ahead of time.
5 In a bowl, dissolve the potato flour in the water and pineapple juice. Add the vinegar, sugar, salt, soy sauce, ketchup and Worcestershire sauce and stir to blend. (This can be made in advance.)
6 Heat a frying pan or saucepan (unless you have another wok) until hot. Add 1 1/2 tablespoons of oil and swirl it around. Add the garlic and onion, stir a few times and then add the green pepper. Stir-fry for about 2 minutes over medium heat and season with salt, if desired. Add the pineapple chunks. Pour in the well-stirred sauce and bring to a boil slowly, stirring constantly.
7 Reheat the oil for deep-frying to a higher temperature, 375°F (190°C), or until a cube of stale bread browns in 50 seconds. Add the pork and again deep-fry in one batch for about 2 or 3 minutes, to ensure that the outside is crisp and golden without the pork inside getting dry. Drain on paper towels and transfer to a warm serving plate. Reheat the sweet and sour sauce and stir in the remaining 1 tablespoon of oil. This prevents the sauce from being gluey. Pour the sweet and sour sauce over the pork. Serve immediately.

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