Sunday, May 27, 2012

Spinach Pie

i tried to make Spinach Pie with Feta - Spanakopita, but it ended up coming out like this. i didnt have feta so i used what cheese i had, and i added olives. it was really good. i also didnt have the pastry sheets, so i used a cup of flour instead.

Saturday, June 11, 2011

fish and chips and shrimp bisque..

when we were on vacation in seattle, this was the first meal we had. it was so good, i want to try this at home, so i am going to post the recipe here so i can find it later. here is my pic from that meal. let me know how yours goes if you make it. i am anxious to try this:

Fish and Chips:
4 large boiling potatoes (2 1/4 lb)
3 qt vegetable oil (96 fl oz)
2 cups all-purpose flour
1 (12-oz) bottle cold beer (preferably ale)
1 1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
Special equipment: a deep-fat thermometer
Accompaniment: malt vinegar
Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with malt vinigar

Shrimp bisque:
4 tablespoons (1/2 stick) unsalted butter, divided
1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved
2 bay leaves, divided
2 carrots, peeled, chopped
2 celery stalks, chopped
1 medium onion, chopped
1/2 cup brandy
1/4 cup long-grain white rice
2 tablespoons tomato paste
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1/4 teaspoon (or more) cayenne pepper
Kosher salt and freshly ground black pepper
1/2 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh chives
Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.

Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.

Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.

Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.

Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.

Sunday, November 21, 2010

Kentucky Fruitcake

Kentucky Fruitcake

2 cups raisins
1 cup currants
1/3 cup each chopped candied citron, pineapple and cherries (or 1 cup mixed candied fruit)
1 cup coarsely chopped almonds
1 cup coarsely chopped pecans
1 1/3 cups flour, divided
1/2 tsp. baking powder
1 tsp. each cinnamon and allspice
1/2 tsp. nutmeg
1/2 cup plus 2 Tblsp. butter, softened
2/3 cup sugar
1/3 cup molasses
4 eggs
1/3 cup brandy
1/3 cup milk

In very large bowl toss fruit and nuts with 1/3 cup flour until well coated; set aside.
Mix remaining 1 cup flour, baking powder, cinnamon, allspice, and nutmeg; set aside.
In medium bowl with mixer cream butter. Gradually beat in sugar until light.
Beat in molasses, then eggs.
Stir together milk and brandy. Add flour mixture alternately with milk mixture, beating well after each addition.
Stir in reserved fruit/nut mixture. Press batter into greased and floured 9 inch tube pan.
Bake in preheated 300 degree oven for 1-1/2 hours or until pick inserted in the center comes out clean.
Invert on rack and cool completely.
Wrap cake in a clean cloth which has been moistened with brandy or orange juice, then wrap tightly with plastic wrap and store in cool dry place. Every couple of weeks dampen the cloth with brandy or orange juice and re-wrap cake tightly.

Wednesday, October 13, 2010

apple cake

For cake
Vegetable oil for greasing pan
1/2 cup matzo meal (not cake meal), plus additional for dusting
1 cup slivered almonds (4 1/2 oz), toasted and cooled
1/2 teaspoon salt
Scant 1/2 teaspoon ground cardamom
5 large eggs, separated, at room temperature for 30 minutes
1 cup granulated sugar
2 Granny Smith apples, peeled and coarsely grated

For powdered sugar
1/3 cup granulated sugar
1/2 teaspoon potato starch

Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.

Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)

Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.

Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.

Make powdered sugar:
Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.

Friday, August 14, 2009

Fresh tomato basil and mozzerella!


To go along with Erica's post, I thought I'd share my favorite version of her salad. Not really a recipe, but very yummy. We didn't grow much this year with moving in the spring but next year I plan on having a nice sized garden. We did get a tomato plant and basil to grow for us though and have been very much enjoying them.

Start by making some french bread.
Place thickly sliced tomatoes on a slice of bread
chiffonade your basil (I usually do this but in the picture above I skipped this step) and add on top of your tomato
slice some fresh mozzarella and pile it on.(using fresh mozzarella rather than just the regular stuff makes all the difference)
Then top with olive oil and balsamic vinegar. Or you can use a salad dressing of your choice. I like to use the good seasons spicy Italian salad dressing mix.

This might be my favorite summer time food.

Friday, March 13, 2009

Tortilla Soup

(picture courtesy of Martha Stewart)
This is another recipe from my Everyday Food magazines. This is the best one I have come across because it is so quick and easy (not to mention Yummy) and can be used as a food storage meal. I made a few little changes, but it s pretty close to the original recipe.

Serves 4
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
3 cups vegetable broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
Crushed tortilla chips
1 tablespoon fresh lime juice, plus lime wedges for serving
1-2 Avocados diced

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, and corn ; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. (I don't like my chips to be soggy so I skip this part and just use them as a topping) Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges, avocado, and if desired, more chips.