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Portuguese Steamed Clams Recipe

April 21st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 5lbsclams in shell, scrubbed
  2. 1 1/2lbschorizo sausage, sliced(Portuguese sausage)
  3. 1largeonion, chopped
  4. 1 (14 1/2 ounce)candiced tomatoes
  5. 2cupswhite wine
  6. 1/4cupolive oil

DIRECTIONS

  1. Wash clams well in a sink of cold water.
  2. In a large stock pot with a tight lid, place the cleaned clams, sausage, onion, tomatoes and wine in pot.
  3. Cover and set over med-high heat.
  4. Steam until all the clams open up (disguard any clams that do not open).
  5. Be sure to shake pan often to ensure even cooking.
  6. Drizzle olive oil over the cooked clams.

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Sooji (Semolina Halwa) Recipe

April 21st, 2014 by alice  Tags: , , | Print This Post Print This Post

Sooji (Semolina Halwa) Recipe

INGREDIENTS

  1. 1/2cupsemolina
  2. 1/4cupghee
  3. 1/3cupsugar
  4. 1/4teaspooncardamom powder
  5. 1tablespoonsliced almondsor slivered almonds
  6. 2tablespoonsraisins (optional)

DIRECTIONS

  1. In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
  2. In a small to medium saucepan, heat ghee.
  3. Add semolina, cardomom.
  4. Saute until light brown, stirring constantly.
  5. Add water/sugar/raisin mixture.
  6. Heat and stir until halwa reaches the constistancy of thick mashed potatoes.
  7. Remove from heat, add almonds.
  8. note: I like to cook the halwa with the raisins but discard them (I don’t particularly care for raisins).
  9. I also sautee the almonds in a bit of ghee, but that isn’t necessary.
  10. To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
  11. Turn down heat to med-low and cook for several more minutes, stirring occassionally.
  12. Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
  13. Strain the ghee through cheesecloth and a fine strainer.
  14. Save what isn’t used in an airtight container (it does not need to be refrigerated).

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Winter Soup Recipe

April 21st, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1lbhot Italian sausageor mild Italian sausage
  3. 1onion, chopped
  4. 1carrot, chopped
  5. 1stalkcelery, chopped
  6. 4clovesgarlic, minced
  7. 1sprigfresh thyme
  8. 2bay leaves
  9. 6cupsvegetable stock
  10. 2cupschicken stock
  11. 4cupswater
  12. 2 (19 ounce)canscannellini beans, rinsed well
  13. 1cup canned dicedtomatoes(with juice, i prefer pomi tomatoes for this recipe)
  14. 1/2lbmacaroni
  15. 2/3lbspinach, trimmed and washed
  16. 1pinchdried oregano
  17. 1pinchred pepper flakes
  18. salt and pepper

DIRECTIONS

  1. cook macaroni until al dente.
  2. remove sausage from casings.
  3. heat oil over med.
  4. high heat, cook the sausage, breaking it up, and remove.
  5. reduce head to medium or med-low and add onion, carrot, and celery.
  6. cook, stirring occasionally, until the veggies start to soften- about 7 minute.
  7. add garlic, thyme, red pepper flakes, and oregano and saute 2-3 min more.
  8. puree 1 can of beans with 2 C water.
  9. add tomatoes, bean puree, stocks, remaining 2 C water, and some salt and pepper to the pot with the veggies.
  10. bring to a boil and skim the foam from the top of the boiling liquid.
  11. add beans and slow the boil to a simmer.
  12. add spinach, cooked macaroni, and sausage and stir 2-3 minute until spinach has wilted.
  13. soup is done!
  14. before serving, remove thyme sprig and bay leaves.
  15. i like to have this with a little parmesan grated on top and some crusty whole grain bread.

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Cheesecake Recipe

April 21st, 2014 by alice  Tags: | Print This Post Print This Post

INGREDIENTS

  1. 2lbsdry curd cottage cheese
  2. 3/4cup softbutter
  3. 1 1/2cupswhite sugar
  4. 4egg yolks, plus
  5. 1wholeegg
  6. 3/4cup thicksweet cream(whipping cream)
  7. 1/2teaspoonsalt
  8. 1teaspoonpure vanilla extract

DIRECTIONS

  1. Press dry curds through a metal sieve using a heavy duty wooden spoon.
  2. Cream butter, vanilla and sugar, then combine with cheese.
  3. Beat egg yolks and egg together, blend into cheese/butter mixture, and stir in remaining ingredients.
  4. Line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth.
  5. Fill containers with cheese mixture, pressing firmly.
  6. Cover with dampened cheese cloth and small plate with a heavy weight on top.
  7. Place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better).
  8. Unmold each cake, removing all cheese cloths.
  9. Replace in fridge until ready to serve.
  10. Decorate with strawberries cut in half just before serving, if desired.

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Traditional Key Lime Pie Recipe

April 21st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4eggs, separated with one egg white separate by itself
  2. 1 (14 ounce)cansweetened condensed milk
  3. 1/2cupkey lime juice
  4. 3teaspoons gratedlime rind
  5. 18 inch pie shell or 9-inch pie shell, baked and cooled
  6. 1/2teaspooncream of tartar
  7. 1/3cupsugar

DIRECTIONS

  1. Beat egg yolks.
  2. Stir in sweetened condensed milk, key lime juice and rind.
  3. In a small bowl, stiffly beat 1 egg white.
  4. Fold into pie mixture.
  5. Turn into baked pie shell.
  6. Beat the three reserved egg whites with cream of tartar until foamy.
  7. Gradually add sugar, beating until stiff but not dry.
  8. Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
  9. Bake 15 minutes at 350° or until meringue is golden brown.
  10. Cool in refrigerator at least 6 hours.

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