June 10, 2010 · 1:34 pm

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

INGREDIENTS:

2 1/2 cups                   Cake Flour

1 1/2 cups                   Sugar

1 tsp                             Baking Soda

1 tsp                             Salt

1/4 cup                         Cocoa Powder

1 1/2 cups                    Vegetable Oil

1 cup                             Milk or Buttermilk

2                                    Large Eggs

3 tbs                             Red Food Coloring-liquid (more if desired)

2 tsp                             White Distilled Vinegar

1 1/2 tsp                      Vanilla Extract

INGREDIENTS FOR THE FROSTING:

1 lb                                 Cream Cheese, softened

4 cups                           Confectioners’ Sugar, sifted

1 cup                              Butter, unsalted, softened

1 tsp                               Vanilla Extract

1 tsp                               Lemon Juice

INSTRUCTIONS FOR THE CUPCAKES:

Preheat the oven to 350 degrees.  Line muffin tins with cupcake papers.  In a large bowl, mix milk and vinegar and let sit for 10 minutes  – curdling will occur.  Then add the oil, eggs, food coloring and vanilla to the milk mixture, whisking until mixed.

Using a stand mixer add the ingredients into the wet ingredients with the paddle until just combined.

Divide the batter evenly into the tins – about 3/4 full.  Bake for about 10-12 minutes or until a toothpick comes out clean.

INSTRUCTIONS FOR THE FROSTING:

Mix cream cheese with butter until smooth.  Add the vanilla extract and lemon juice.  Slowly add the sugar and blend until light and fluffy.

Fill and ice cupcakes as desired.  Pecans can be added to top of cupcakes for decoration.  Use a piping bag with a round #8 tip to create fluffy cupcake tops.

Yield’s 24 cupcakes.

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Filed under Decadent Desserts, Kid's Corner, Party Picks

June 9, 2010 · 10:29 pm

Whitefish Wrapped in Indian Pastry

INGREDIENTS:

2 1/2 – 3 lbs      Tilapia or John Dory, filleted

2 oz                     Butter, clarified or Vegetable Oil

4 tbs                    Yogurt

INGREDIENTS FOR YOGURT:

8 oz                       All Purpose Flour

4 oz                       Whole Wheat

pinch                    Salt

1                             Egg, room temp

1/3 cup                  Yogurt

2 tsp                       Peanut or Vegetable Oil

1 tsp                       Water

INGREDIENTS FOR THE CHUTNEY:

3-4 oz                      Peanut Oil

2                               Ginger, 1′ pieces, peeled and fine dice

10                             Garlic Cloves, fine dice

2 tsp                         Sea Salt

1 tbs                         Turmeric, toasted and ground

1/4 tsp                     Cloves, toasted and ground (6 each)

1/4 tsp                      Cardamom seeds, toasted and ground (8 each)

8                                 Ripe Tomatoes, diced

INSTRUCTIONS FOR THE CHUTNEY:

Heat the oil in a heavy bottomed pot until very hot.  Add the onion, ginger, garlic and salt.  Lower heat and continue to cook, stirring occassionally, until the mixture is caramelized.  This should take about 45 minutes to one hour.

Add the turmeric, cloves and cardamom seeds.  Cook for about 5 more minutes.  Then add the tomatoes and cook for about 20 more minutes, or until the sauce becomes thick.  Set aside until ready to serve.

INSTRUCTIONS FOR THE PASTRY:

Combine the two flours and salt in a bowl.  Make a well in the center of the flour and add the egg, yogurt, oil and water.  Mix by hand until it looks shaggy and turn onto a work surface and continue to knead until the dough is smooth and elastic.  Let the dough rest, covered, for 30 minutes.

Divide the dough into four equal pieces and working with one piece at a time, roll each piece into a ball.  With a floured rolling pin, roll the dough out as thin as possible.  Place finished pieces onto a parchment lined baking sheet.  Stack the remaining pieces between parchment paper.  Refrigerate until service time.

INSTRUCTIONS TO PREPARE THE FISH:

Season a filet and place it on one half of the dough sheet, folding the other half of the dough over the fish.  Completely enclose the fish, making sure no air pockets exist between the dough and the fish.  Brush both sides of the pastry with clarified butter and cover with parchment.  Refrigerate for 10 minutes.  Repeat with the remaining fillets.

At the time of service, reheat the chutney and keep warm.  Heat a heavy bottomed saute pan and add 1 tbs of clarified butter.  When the butter is almost smoking, add the fish and saute for 3 minutes, or until the pastry turns golden brown.   Turn the fillet over and saute for about 2 minutes.  Remove the fish to a warm place.  Wipe out the pan and repeat with the remaining fish.

To serve, divide the sauce into 2 warm serving plates.  Place equal amounts of yogurt on the sauce.  Place the fish on top and served.

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Filed under Fish Favorites, International Inspirations, What's for Dinner?

June 9, 2010 · 9:55 pm

Blackberry and Apple Crisp with Nut Topping

FILLING INGREDIENTS:

3                     Fuji Apples, peeled, cored and sliced 1/4 in thick

1 1/2  cups   Fresh or Frozen Blackberries

1/4 cup         Granulated Sugar

1/2 cup         All Purpose Flour

2 tbs              All Purpose Flour

TOPPING INGREDIENTS:

1/3 cup         Rolled Oats

1/3 cup         Whole Almonds and Pecans, coarsely  chopped

3 tbs             Light Brown Sugar

1/2 tsp          Cinnamon, ground

3 tbs              Butter, softened

INSTRUCTIONS:

Preheat the oven to 350 degrees.  Oil an 8 by 8 in glass baking dish.  In a bowl, toss the apples with the blackberries, sugar and 2 tbs of flour.  Scrape the filling into the baking dish.

In a bowl, toss the oats with the remaining 1/2 cup of flour and the nuts, brown sugar and cinnamon.  Add the butter and rub it in thoroughly.  Sprinkle the topping over the filling and back for 35 minutes, until the topping is browned.  Let the crisp cool for 10 minutes before serving.

The crisp can be made up to 4 hours ahead of time.

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June 8, 2010 · 3:38 pm

Green Bean Salad with Corn, Cherry Tomatoes and Basil

INGREDIENTS:

3 cups                Fresh Corn Kernels

tt                          Kosher Salt

1 lb                      Fresh Green Beans, trimmed and cut in half diagonally

1                          Small Red Onion, cut in half through the root end, root trimmed and cut lengthwise into very thin slices

1                          Garlic Clove

1/4 cup               Red Wine Vinegar

1/3 cup               Extra Virgin Olive Oil

1 pint                   Cherry Tomatoes, cut in half

1 cup                   Fresh Basil, roughly cut

tt                           Black Pepper, freshly ground

INSTRUCTIONS:

Bring a medium pot of water to a boil.  Add the corn kernels and blanch for 1 minutes.  Scoop out the corn with a strainer.  Set aside.  Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 minutes.  Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water.  (Which will crisp it and mellow its flavor.)  Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt.  Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar.  Let sit for 5 to 10 minutes and then whisk in the olive oil.

Just before serving, drain the onions.  Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl.  Season with salt and pepper and toss with the vinaigrette.  Taste again and add more salt, pepper, or vinegar if needed.  Serve right away.

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Filed under Sensational Salads, Summer Favorites, Vegetarian Fare

June 8, 2010 · 2:19 pm

Lemony Moroccan-Style Chicken Kebabs

INGREDIENTS FOR THE MARINADE:

2                 Lemons

6                 Garlic Cloves, peeled

2                 Fresh Ginger, 2 pieces 1/8 in slices

1 tsp          Marjoram, dried

1 tsp          Coriander, ground

1 tsp          Cumin, ground

1/2 tsp       Turmeric, ground

1/8 tsp       Cinnamon, ground

pinch         Saffron Threads

1 tsp           Light Brown Sugar

2 1/2 tsp    Kosher Salt

2 tsp          Black Pepper, freshly ground

3 tbs          Olive Oil

FOR THE KEBABS:

2 1/2 lbs      Chicken Thighs, boneless and skinless cut into 2-in chunks

1                   Sweet Onion, cut into 1-in pieces.

1                    Red Bell Pepper, cut into 1-in squares

2 tbs             Yellow Bell Pepper, cut into 1-in squares

2 tbs              Fresh Flat-Leaf Parsley, chopped for garnish

FOR THE MARINADE:

1                        Cucumber, seedless cut into 1/2 in dice

1/2 cup             Fresh Cilantro, chopped

2 cups               Plain Whole Milk Yogurt

                            Kosher Salt

INSTRUCTIONS FOR THE MARINADE:

Cut four deep, lengthwise gashes, equally spaced, into each lemon.  Put the lemons and garlic cloves in a small microwaveble container.  Cover and microwave on high until are soft and juice has exuded from them, about 4 minutes (if not soft, continue to microwave in 30 minute intervals.)  Strain the juice into a small container and let the lemons and garlic cool briefly.  When the lemons are cool enough to handle, separate them into sections.  Scrape the pulp and most of the white pith away with a spoon.  Discard.  Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste.  Set 2 tablespoons aside to use for the yogurt sauce.

Marinate the chicken by putting chicken into a 1-gallon zip-top bag.  Scrape in the remaining marinade.  Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Dump the chicken into a bowl, but don’t scrape any of the excess marinade.  Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart.)  Transfer to another bowl.  Thread the chicken onto skewers, positioning a piece of chicken.  If there’s a extra pepper or onion, thread them onto separate skewers, if you like. 

When ready to grill, oil the grill grate.  Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2-3 minutes until the chicken if firm and shows no redness when cut into, about 10-15 minutes.  Check several pieces of chicken to be sure.

INSTRUCTIONS FOR THE SAUCE:

Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt.  Mix well.  (Make the sauce no more than an hour before serving or it will be too watery.)

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Filed under Chicken Dishes, For the Grill, International Inspirations, Summer Favorites, What's for Dinner?

June 8, 2010 · 1:27 pm

Spicy Thai Shrimp Kebabs with Chile-Lemongrass Dipping Sauce

INGREDIENTS FOR THE GRILLING SAUCE:

1 tbs            Garlic, chopped

1 tbs            Fresh Ginger, chopped

1 tsp            Fresh Jalapeno, finely chopped

1 tbs            Scallion, chopped (green part)

1 tsp            Kosher Salt

1/4 cup       Peanut Oil

INGREDIENTS FOR THE DIPPING SAUCE:

3 stks         Lemongrass, ends trimmed and tender core chopped

3 tbs           Fresh Lime Juice

2 tbs           Scallions, finely sliced (white parts only)

1 tbs           Fish Sauce

1 tbs           Fresh Cilantro, chopped

1 tbs           Fresh Basil, chopped

1 1/2          Soy Sauce

1 tsp           Garlic, minced

1 tsp           Light Brown Sugar

2 tsp           Sriracha Chile Sauce

INGREDIENTS FOR THE KEBABS:

1 1/2 lbs   Large Shrimp, peeled and deveined (21-25 count)

4                  Japanese or Chinese eggplant, peeled and cut into 3/4 in rounds

INSTRUCTIONS F’OR THE GRILLING SAUCE:

In a  food processor, combine the garlic, ginger, jalapeno, scallion, salt and peanut oil and process until well combined.  The mixture will still be chunky.  Can be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE DIPPING SAUCE:

In a small serving bowl, combine all ingredients and 3 tablespoons water and stir well.  Can also be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE KEBABS:

Thread the shrimp onto flat skewers so the skewers are perpendicular to the length of the shrimp.  (Double skewers help to keep the shrimp from spinning while turning on the grill.)

Thread the eggplant pieces onto the skewers so that the skewer is parallel to the cut surface of the eggplant.  (Double skewers)

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Oil the grill grate.  Brush the grilling sauce all over the shrimp and eggplant skewers.  Grill the shrimp skewers (uncovered on a charcoal grill; covered on a gas grill) until just cooked through, about 2 minutes per side.  Grill the eggplant skewers until soft and nicely browned, 2 to 4 minutes per side.  If they begin to burn before softening, transfer them to a cooler part of the grill(if using gas, lower the heat a bit.) 

Remove the shrimp and eggplant from the skewers and arrange on a platter.  Drizzle with 2 tablespoons of the dipping sauce and serve with the remaining dipping sauce on the side.

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Filed under Asian Cuisine, Fish Favorites, For the Grill, International Inspirations, Summer Favorites, What's for Dinner?

June 7, 2010 · 10:21 am

Chili Verde

INGREDIENTS:

1                   Pork Roast

6 cans         Green Chilies, chopped

1 lg can       Green Chile Enchilada Sauce (medium)

2                   Garlic Cloves, chopped

1 cup            Onion, chopped

6-10              Red Potatoes

an                   Flour

1 tbs               Butter

INSTRUCTIONS:

In a large pot, saute onion and garlic with butter.  Cut pork roast into quarters and pat with flour.  Brown pork in pot on each side.  Turn heat to medium-low and add chopped chilies.  Cook on low for 2 hours.  Pull apart meat a little bit with fork, add enchilada sauce and chopped red potatoes with the skins.  Simmer 45 more minutes.  Stir and serve with grated Colby jack cheese and sour cream if desired.

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Filed under Comfort Cuisine, Fall/Winter Favorites, What's for Dinner?

June 7, 2010 · 10:01 am

Vegetarian Chili

INGREDIENTS:

1                    Medium Eggplant, unpeeled, cut into 1/2 inch cubes

1 tbs             Coarse Kosher Salt

3/4 cup        Olive Oil, best quality

2                   Medium Yellow Onions, cut into 1/4 inch dice

4                    Garlic Cloves, finely chopped

2                     Large Green Bell Peppers, cored, seeded and cut into 1/4 in dice

1 can             Italian Plum Tomatoes (35 oz)

2 tbs              Chili Powder

1 tbs              Cumin, ground

1 tbs              Oregano, dried

1 tbs               Basil, dried

2 tsp               Fresh Black Pepper, ground

1 tsp                Salt

1 tsp                Fennel Seeds

1/2 cup           Fresh Italian Parley, chopped

1 cup               Canned Dark Red Kidney Beans, drained

1 cup               Canned Chick-Peas (Garbanzos), drained

1/2 cup           Fresh Dill, chopped

2 tbs                Fresh Lemon Juice

INSTRUCTIONS:

Place the eggplant in a colander and sprinkle with the coarse salt.  Let stand for 1 hour.  Pat dry with paper towels. 

Heat 1/2 cup of the oil in a large skillet over medium heat.  Add the eggplant and saute until almost tender, adding a bit more oil if necessary.  Remove the eggplant to a casserole or dutch oven. 

Heat the remaining 1/4 cup oil in the same skillet over low heat.  Add the onions, garlic, and green peppers and saute just until softened, about 10 minutes.  Add to the casserole with any oil.

Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley.  Cook uncovered, stirring frequently, for 30 minutes.

Stir in the kidney beans, chick-peas, dill, and lemon juice and cook for another 15 minutes.  The eggplant peel should be tender.  Stir well and taste and adjust seasonings.

Serve immediately with brown rice and lots of shredded cheese.

3

3

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Filed under Comfort Cuisine, Fall/Winter Favorites, Party Picks, Vegetarian Fare, What's for Dinner?

June 7, 2010 · 9:35 am

Cranberry Chutney

 
 

Cranberry Chutney

 INGREDIENTS:

1                     Orange, peeled, tough membrane removed, chopped

1/4 cup          Orange Juice

1 pkg              Fresh Cranberries (12 oz)

1 cup              Sugar (more if desired)

1                      Large Golden Delicious Apple, peeled, cored and chopped

1/2 cup           Golden Raisins

1/4 cup           Pecans or Walnuts, chopped

1 tbs               Apple Cider Vinegar

1/2 tsp           Ginger, ground

1/2 tsp           Cinnamon, ground

INSTRUCTIONS:

Combine all ingredients in a large saucepan.  Bring to a boil.  Reduce heat; simmer, stirring occassionally, for 5 to 8 minutes, or until cranberries are bursting.  Chill until serving time.  Freeze surplus in small containers.  Makes about 4 cups of chutney.

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Filed under Holiday Menus, Party Picks, Salsas and Chutneys, Starters

June 6, 2010 · 11:03 pm

Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

INGREDIENTS:

1/3 cup            Soy Sauce, light

1/2 cup            Water

2 tbs                 Brown Sugar (Coconut Sugar for lower glycemic index)

2 tbs                 Lime Juice

1 lb                    Chicken Breasts, skinless sliced thinly

3 tbs                  Vegetable Oil

1 piece              Fresh Ginger

3 Lg                   Carrots, sliced diagonally 1/4 inch

1/2 lb                 Fresh Asparagus

1/2 lb                 Fresh Snow Peas

2 oz                    Cashews

                             Served with Whole Grain Rice

INSTRUCTIONS:

Combine first 4 ingredients in a large shallow dish, blending well and then add chicken.  Cover and chill for at least one hour.  Remove chicken from the marinade, reserving marinade.  Heat oil in a wok or skillet over medium high heat for 1-2 minutes.  Add chicken and ginger.  Stir fry 2 minutes.  Add reserved marinade.  Reduce heat, cover and cook over medium-low heat for 2 minutes.  Remove cover.  Increase heat to medium-high.  Add carrots and stir fry for 1 minute.  Add asparagus and snow peas and stir fry for 1-2 more minutes or until chicken is done and vegetables are tender-crisp.  Stir in Cashews.  Remove and discard ginger.  Serve over rice.

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Filed under Asian Cuisine, Chicken Dishes, International Inspirations, What's for Dinner?