redrum recipes

Bailey's Irish Cream

Cupcake Project — Sun, 03 Jan 2010 17:23:01 +0000

Bailey's Irish Cream

Credits

Cupcake Project

Ingredients

1 C light cream (I used heavy whipping cream, which made it even richer)
14 oz sweetened condensed milk
1 2/3 C Irish whiskey (I used Jameson's)
1 t instant coffee
2 T Hershey's chocolate syrup (I used Torani)
1 t vanilla
1 t almond extract (I skipped this entirely)

Directions

Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. Shake before using.
Will keep for up to 2 months.

Pot Sticker Sauce

Recipe Source — Sat, 28 Mar 2009 21:21:10 +0000

Pot Sticker Sauce

Credits

Recipe Source

Ingredients

1/2 c  Soy sauce
1/4 c  Rice vinegar or distilled
White vinegar
2 ts Granulated sugar
1    Clove garlic, peeled and
Minced
2 ts Finely minced fresh ginger
1    Green onion, including
Green part, finely chopped
A few drops hot chili oil

Directions

Pappardelle With Mushroom Marsala Sauce

Italian Food — Tue, 03 Feb 2009 22:56:01 +0000

Pappardelle With Mushroom Marsala Sauce

Credits

Italian Food

Ingredients

1 Pound Mixed Mushrooms (Portabella, Porcini, Shitake, Cremini, or Button Mushrooms)
1/2 Cup Finely Chopped Onions
2 Cloves Garlic, Peeled And Finely Chopped
4 Tablespoons Dried Porcini Mushrooms
2 Tablespoons Olive Oil
2 Tablespoons Softened, Unsalted Butter
1 Teaspoon Fresh Thyme, Finely Chopped
Salt & Pepper
1/2 Cup Dry Marsala Wine
1/2 Cup Beef Broth
3/4 Cup Heavy Cream
1/4 Cup Fresh Parsley, Finely Chopped

Directions

Pappardelle are thick strips of fresh pasta, which are topped with a sauce of tender, mixed mushrooms, cream, and Marsala wine in this great recipe. You can simplify the recipe by buying a good quality papparadelle already made, and simply prepare the sauce to top. Use a mix of mushrooms to create a depth of flavor, and if you have trouble finding the dried porcini, you can eliminate them, but they do add a richness to the sauce.

Wash, dry and coarsely chop the fresh mushrooms. Soak the dried mushrooms in 1/2 cup of warm water for 20 minutes. Strain the liquid, reserve, and finely chop the mushrooms. In a heavy saucepan, heat the oil and butter and cook the onions until they are translucent and soft. Add the garlic and cook another minute or two. Add the mushrooms, and cook for about 5 minutes, or until the mushrooms are cooked and beginning to brown. Add the thyme, dried porcini, salt and pepper. Add the marsala wine, reserved mushroom water, and broth and cook until reduced by half. Add the cream, and cook until the sauce has thickened.

Cook the pasta in boiling, salted water until it is cooked al dente. (About 2 to 3 minutes). Once cooked, drain, and add the pasta to the saucepot. Cook a couple of minutes, stirring the sauce with pasta to coat. Serve hot, topped with some fresh, chopped parsley.

Peanut Butter KISSed Peanut Blossoms

Hershey's.com — Mon, 26 Jan 2009 02:11:56 +0000

Peanut Butter KISSed Peanut Blossoms

Credits

Hershey's.com

Ingredients

48 HERSHEY'S KISSES Brand Milk Chocolates filled with Peanut Butter
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions

1. Remove wrappers from peanut butter filled chocolates; place in freezer overnight.

2. Heat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Cool 3 to 4 minutes. Press frozen peanut butter filled chocolate piece into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. 48 cookies.

Macadamia Double-Decker Brownie Bars

Kat — Sun, 25 Jan 2009 18:18:54 +0000

Macadamia Double-Decker Brownie Bars

Credits

Kat

Ingredients

FOR THE BROWNIE LAYER:
Nonstick cooking spray
6 oz. (12 Tbs.) unsalted butter, cut into large chunks
1 1/2 cups granulated sugar
2 1/4 oz. (3/4 cup) unsweetened cocoa powder (natural or Dutch processed)
1/4 tsp. table salt
2 large eggs
1 tsp. pure vanilla extract
3 1/2 oz. (3/4 cup) unbleached all-purpose flour

FOR THE MACADAMIA TOPPING:
1/2 cup firmly packed light brown sugar
1 1/2 oz. (1/3 cup) unbleached all-purpose flour
2/3 cup light corn syrup
1 1/2 oz. (3 Tbs.) unsalted butter, melted
1 1/2 tsp. pure vanilla extract
2 large eggs
1 1/2 cups roughly chopped salted macadamia nuts
1/3 cup sweetened coconut flakes

Directions

Make the brownie layer:
Position a rack in the center of the oven and heat the oven to 325°F. Line the bottom and sides of a 9x13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.

In a medium saucepan over medium heat, whisk the butter until it's melted. Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whisk until well blended, about 1 minute. Add the eggs and vanilla and whisk until smooth. Add the flour and stir with a rubber spatula until blended. Scrape into the prepared pan and spread evenly. Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie won't be completely baked.) Let cool in the pan on a rack. Leave the oven set to 325°F.

Make the macadamia topping:
In a large bowl, combine the brown sugar and flour by whisking until well blended, breaking up any large clumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended, about 1 minute. Add the eggs and whisk just until combined, about 30 seconds. (Don't over-mix or the batter will be foamy.) Add the nuts and coconut and stir with a rubber spatula until evenly blended.

Pour the macadamia topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer. Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes.

Transfer the pan to a rack to cool completely. (At this point, the entire pan can be wrapped in plastic wrap, then in foil, and frozen for up to a month.) Using the foil as handles, lift the bar from the pan and invert onto a work
surface. Carefully peel away the foil. Flip it right side up. Using a sharp knife, cut it into 2-inch squares.

English Scones

Robert's Recipes — Sat, 29 Nov 2008 14:03:57 +0000

English Scones

Credits

Robert's Recipes

Ingredients

2 cups sifted all-purpose flour (256gm)

1/4 cup (60 gm) white sugar

2 ½ tsp (12ml) baking powder

1/2 tsp (3ml) baking soda)

1/2 tsp salt (3ml)

1/4 cup (65 gm) margarine or butter

3/4 cup (200 gm) sultana raisins

1 cup (250 ml) milk

Directions

Preheat oven to 425°F or 220°C. Grease baking tray with margarine.

Sift the flour, sugar, baking powder, baking soda and salt together.
Cut in the margarine or butter till mixture resembles fine breadcrumbs, then stir in the raisins.
Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface. Roll or pat to about 3/4" thick (2 cm) and either cut into individual scones or cut into wedges, leaving intact (pizza style) to make a loaf.

Baking time approximately 12 minutes for individual scones, 15-20 minutes for loaf-style. Brush tops with melted butter after removing from the oven.

Variation:
Cheese Scones: Method as above but omit sugar and add 2/3 cup (70 gm) grated Cheddar cheese, and 1/2 tsp (3ml) dried oregano to the dry mixture before adding the milk. Top each scone with a little additional cheese before baking.

Flan

Mexican Food About — Fri, 28 Nov 2008 19:40:31 +0000

Flan

Credits

Mexican Food About

Ingredients

Flan is a traditional Mexican dessert and there are many versions. This one is prized for it's simplicity. If you've never made flan before, now is the time to try it.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla

Preparation:

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

Directions

Cranberry Sauce

Gina — Fri, 28 Nov 2008 15:58:08 +0000

Cranberry Sauce

Credits

Gina

Ingredients

1 lb cranberries
1 cup honey
1/2 cup water
zest from two lemons
1/2 cup brandy

Directions

Preheat oven to 400

Mix ingredients in pan, place in oven.

Once boiling reduce heat to 325

Cook until done (about 15 minutes)

Cinnamon Rolls

Clone of a Cinnabon — Sat, 25 Oct 2008 16:03:27 +0000

Cinnamon Rolls

Credits

Clone of a Cinnabon

Ingredients

Dough
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Topping
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Lasagna

Ben Wiseley — Thu, 02 Oct 2008 13:05:32 +0000

Lasagna

Credits

Ben Wiseley

Ingredients

Meat Sauce:

1 jar Classico Tomatoe Basil Sauce
1 can San Marzano crushed tomatoes
1 onion (diced)
1/2 head of garlic (minced)
1 lb ground beef
mushrooms
thyme
oregano
hot pepper flakes
olive oil

Lasagna

Lasagna noodles
ricotta cheese
mozz
parm
1 egg
tinfoil

Directions

Meat Sauce

Brown beef and degreese by draining on paper towels
Saute musrooms
Saute onion and garlic
Combine ingredients in pot, season and simmer for an hour or so until the sauce comes together

Lasagna

Cook lasagna noodles in salted water until pliable - they don't need to be fully cooked - they'll finish in the sauce in the oven
Mix egg, ricotta, parm and salt and pepper in a bowl.
Repeat layers 4-5 times: sauce, noodles, ricotta mix, mozz
The top layer should be noodles, very little ricotta mix, very little sauce, lots of mozz
cover with tinfoil, bake at 375 for around 30 minutes, uncover and bake until cheese on top has some color (10 more minutes or so). Remove and let stand for 10 minutes so it sets up a bit

You can make the lasagna ahead of time and refrigerate or freeze it. Just make sure it comes up to room temp before baking or the inside won't cook properly.

Luisa Weiss’s Tomatoes Filled with Rice

Orangette — Wed, 01 Oct 2008 03:36:00 +0000

Luisa Weiss’s Tomatoes Filled with Rice

Credits

Orangette

Ingredients

4 large, good-tasting tomatoes
1 small yellow onion, diced
Olive oil
1/3 cup Arborio rice
1/3 cup water
5 fresh basil leaves
Salt
Breadcrumbs
2 medium Yukon gold potatoes, sliced into ¼-inch-thick rounds

Directions

Preheat the oven to 350°F.

Cut the tops off the tomatoes. Holding them over a bowl, scoop out their insides – flesh, seeds, and juice – and let it all fall into the bowl. Set the tomatoes in a lightly oiled 9”x13” baking dish. Then fish the flesh out of the bowl, and chop it. Return it to the bowl with the juice and seeds.

In a medium (2-quart) saucepan, warm a glug of olive oil over medium heat. Add the onion, and cook, stirring frequently, until soft and translucent. Add the rice, and continue to cook, stirring, for another minute or two. Add the tomato flesh, juice, and seeds – it may look like a lot, but add it all – as well as the water. Tear the basil leaves into small pieces, and add them too. Add a generous pinch or two of salt. Reduce the heat slightly, cover the pot, and simmer for 10 minutes. Taste, and if needed, add more salt.

Spoon the par-cooked rice mixture into the tomatoes. Top them with a sprinkling of breadcrumbs. Arrange the potato slices around the tomatoes in the pan. Give everything a good drizzle of olive oil. (You might want to flip and rub the potatoes a bit, to make sure that each has a nice coat of oil.) Bake for 1 hour and 15 minutes. The tomatoes should shrivel a bit and release some of their juices, and the potatoes should cook through.

Cool for 15 minutes or so before eating, so that the tomato juices have time to settle.

Chocolate Creme Pie

by Epicurius — Fri, 26 Sep 2008 17:07:05 +0000

Chocolate Creme Pie

Credits

by Epicurius

Ingredients

For crust
1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla

For topping
3/4 cup chilled heavy cream
1 tablespoon sugar

Directions

Make crust:
Put oven rack in middle position and preheat oven to 350°F.

Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Make topping:
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

Cooks' note:
Pie (without topping) can be chilled up to 1 day.

Chinese Five-Spice Chicken Satay

Food Porn Daily — Tue, 09 Sep 2008 15:48:46 +0000

Chinese Five-Spice Chicken Satay

Credits

Food Porn Daily

Ingredients

For the Marinade:
juice and zest from 1 lime
1/2 tbsp Chinese five spice
2 tbsp soy sauce
2 garlic cloves, minced
1 tsp fresh ginger, peeled and minced
1 tsp brown sugar

1 1/2 1bs chicken tenders
kosher salt and freshly cracked black pepper
bamboo skewers, soaked in water for at least 1 hour

Directions

Combine all ingredients for the marinade in a bowl. Whisk to combine thoroughly. Pour marinade into a large sealable plastic bag. Place chicken into bag with marinade. Seal bag, removing as much air as possible. Shake up contents of bag to ensure all surfaces of chicken are exposed to the marinade. Allow chicken to marinate for 2-4 hours, refrigerated.

Place 1 chicken tender on to 1 soaked skewer, skewering the tender down the middle length-wise. Repeat this process with all chicken tenders. Season all sides of skewers with kosher salt and freshly cracked black pepper.

Grill chicken over med-high heat for about 3 minutes per side, or until just cooked through. Serve hot and enjoy!

Triple-Chocolate Cookies

America's Test Kitchen — Wed, 03 Sep 2008 16:23:54 +0000

Triple-Chocolate Cookies

Credits

America's Test Kitchen

Ingredients

3	ounces unsweetened chocolate , chopped
1 1/2	cups bittersweet chocolate chips
7	tablespoons unsalted butter , cut into pieces
2	teaspoons instant coffee
2	teaspoons vanilla extract
3	large eggs , at room temperature
1	cup sugar
1/2	cup all-purpose flour
1/2	teaspoon baking powder
1/2	teaspoon table salt
1 1/2	cups semisweet chocolate chips

Directions

The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate--the cookies will be too rich and won't hold their shape.

1. Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.

Five-Spice Chicken Satay

Culinate.com (recipe) and FoodPorn (photo) — Tue, 02 Sep 2008 15:58:07 +0000

Five-Spice Chicken Satay

Credits

Culinate.com (recipe) and FoodPorn (photo)

Ingredients

½    cup coconut milk
2    Tbsp. soy sauce
2    Tbsp. brown sugar
1    Tbsp. ginger, minced or grated
1    Tbsp. garlic, minced or pressed
1    tsp. turmeric
1    tsp. Chinese five-spice powder
½    tsp. dried ground cumin
½    tsp. dried ground coriander
1½    lb. chicken-breast meat (cut into strips approximately ½ inch thick, 1 inch wide, and 6 inches long)
~    Bamboo or metal skewers for grilling

Directions

1. Combine all ingredients except for chicken. Add chicken and marinate for 1 to 2 hours in refrigerator. Meanwhile, if using bamboo skewers, soak in cold water.

2. Skewer one piece of chicken on each skewer. Preheat gas grill or charcoal grill to medium heat. Grill skewers for 2 to 3 minutes on each side, or until just cooked through. Serve hot from the grill.

Notes

The chicken can be left in the marinade for up to 24 hours before grilling. For a moister, richer satay, use strips of chicken thigh instead of breast.

You can substitute an equal amount of lean pork, beef, or shrimp for the chicken. For shrimp, marinate for only 15 to 20 minutes. Adjust cooking time as needed.

Banana Bread

Orangette/Molly — Tue, 26 Aug 2008 16:28:56 +0000

Banana Bread

Credits

Orangette/Molly

Ingredients

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Directions

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, letting the excess hang over the sides. That’s what I did, and it made it very easy to remove the finished bread from the pan; I just grabbed the parchment and lifted. Also, because I don’t have a 9- x 5-inch pan - and because an 8 ½- x 4 ½-inch is a little too small - I used a 10- x 3-inch pan that I found once at a flea market.)

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

Braised Onion Sauce

Adapted by Orangette from Beard on Pasta, by James Beard — Tue, 13 May 2008 16:18:46 +0000

Braised Onion Sauce

Credits

Adapted by Orangette from Beard on Pasta, by James Beard

Ingredients

8 Tbsp. (4 oz., or 1 stick) unsalted butter
1 ½ lb. yellow onions, halved and sliced about ¼-inch thick
1 Tbsp. sugar
¼ cup Madeira
¾ lb. hot cooked pasta
Salt, for serving
Grated Parmesan, for serving

Directions

James Beard’s commentary on this recipe reads, “Long-cooked onions have a naturally sweet taste. This is a substantial sauce, and I like to serve it with a pasta that has body, something like bows or wagon wheels or wide ribbons or macaroni.” I served it with shells.

In a large (12-inch) skillet, warm the butter over medium heat. Add the onions and cook, stirring occasionally, until they are soft and translucent. Stir in the sugar, reduce the heat to low or medium-low – keep an eye on your stove and see what seems best – and cook the onions very gently for about 1 hour, stirring occasionally. (Do not cook them too quickly or over too high heat, or they will get dry and papery.) As they cook, they will become meltingly soft and juicy, and they should caramelize to a deep shade of amber. Stir in the Madeira, cook for a couple of minutes to combine, and then add the pasta to the pan. Using two large spoons, toss the pasta well with the sauce.

Serve with a generous sprinkling of salt and some grated cheese.

Yield: about 4 servings

Tuna Melt

Rob Evans of Hugo — Wed, 13 Feb 2008 06:34:46 +0000

Tuna Melt

Credits

Rob Evans of Hugo

Ingredients

Sandwhich

• 8 oz Italian tuna packed in olive oil, drained, with 1 tbsp oil reserved
• charred-rosemary mayonnaise (see below)
• 1/8 cup celery hearts, finely chopped
• 1/2 tsp celery seed
• coarse salt and ground black pepper
• 4 slices multigrain bread
• 4 slices (about 4 oz) Gruyère cheese
• unsalted butter

Charred-Rosemary Mayonnaise

• 2 stalks fresh rosemary
• 4 cups water
• 1 tsp white vinegar
• 1 large egg, cracked
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 3/4 cup extra-virgin olive oil
• reserved tuna oil

Directions

Sandwhich

Gently flake tuna and place in stainless-steel bowl. Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste. Lay bread on work surface. Spread tuna on two slices and layer with Gruyère. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side. Transfer to cutting board and cut in half on diagonal. Serve immediately.

Mayo

Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp). Bring 4 cups water to boil, reduce to simmer, and add vinegar. Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes. Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard. Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup.

Barley Sausage Skillet

Cooking Light - October 2007 — Tue, 11 Dec 2007 00:51:50 +0000

Barley Sausage Skillet

Credits

Cooking Light - October 2007

Ingredients

1 (14oz) can chicken broth
1 cup quick-cooking barley (you can find the slow cooking kind in the bean section of the store)
8 oz hot turkey Italian sausage
1 tsp olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
8 oz sliced mushrooms
2 tsp minced garlic
2 tbs Madeira wine (or sherry or white wine)
1/4 cup thinly sliced basil
1/8 tsp black pepper

Directions

Place broth in a small saucepan; bring to a boil. Add barley to a pan. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remoe casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Transfer to a bowl. Heat oil in pan over medium-high heat. Add onion, bell pepper, and mushrooms; saute 4 minutes or until liquid evaporates. Add garlic; saute 1 minute. Return sausage to pan. Stir in Madeira; saute 2 minutes. Add barley; cook 1 minute or until thoroughly heated. Remove from heat; stir in basil and black pepper.

Yield: 4 servings (serving size: 1 1/4 cups).

Calories 337 (22% from fat)

Pecan Pie

Boston Globe — Sun, 09 Dec 2007 01:01:03 +0000

Pecan Pie

Credits

Boston Globe

Ingredients

Crust

Butter or margarine (for the pans)
2 cups flour
1 teaspoon salt
2/3 cup (10 tablespoons)
butter or margarine, cut up
6-8 tablespoons ice water
Extra flour (for sprinkling)

Filling

1/2 cup (1 stick) butter or margarine, at room temperature
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
6 eggs
2 tablespoons rum
3 cups pecan halves

Directions

Crust

Have on hand two 9-inch pie pans. Rub them lightly with butter or margarine.
In a large bowl, combine the flour and salt. With a pastry blender or two blunt knives, work in the butter or margarine. Add 3 tablespoons of the water and use a fork to stir it in. Continue adding water, 1 tablespoon at a time, until the mixture comes together to form a dough. Shape the mixture on a lightly floured board.
Divide the dough in half. Flatten each half into a disk. Wrap them in foil and refrigerate for 15 minutes.
On a lightly floured counter, roll out one piece of dough to an 11-inch round. Lift the dough carefully and transfer it to one of the pie pans. Roll out the other dough and line the other pan. Refrigerate both crusts.

Filling

Set the oven at 350 degrees.
In an electric mixer, combine the butter or margarine, brown sugar, and granulated sugar. Beat on medium-high speed until combined. Beat in the light and dark corn syrup, followed by the eggs, one by one. Add the rum.
Remove the bowl from the mixer stand. Using a spatula, fold in the pecans. Divide the filling between the pies and transfer to the oven.
Bake the pies for 30 to 40 minutes or until the centers look almost firm. Set on a rack and let the pies cool to room temperature.