March 11th, 2010 by alice
Tags: Matsutake, Pilaf, Quinoa
INGREDIENTS
- 2tablespoonsvegetable oil
- 1mediumonion, finely chopped
- 1garlic clove, pressed
- 2cupsvegetable stockor mushroom stock
- 1/4teaspoonred pepper flakes
- 1/2teaspoondried oregano
- 1teaspoondried mustard
- 2cupsquinoa
- 1red bell pepper, finely diced
- 2stalkscelery, finely sliced
- 1cup finely sliced matsutakemushrooms
- sea saltor Mrs. Dash seasoning mix, see note
- fresh ground pepper
DIRECTIONS
- Heat the oil over medium heat then add the onion. Saute it until soft then stir in garlic and cook.Do NOT allow them to brown.
- Pour in stock then add the next three ingredients and bring to a boil.Reduce the heat to a simmer and stir in the quinoa.
- Stirring simmer for 15 minutes then add the rest of the ingredients.Cover.Simmer 20 minutes.If needed add more stock or water a tbsp or two at a time before the 20 minutes are up.If it is moist at the end of 20 minutes cook 5 more minutes.
- Taste and add salt and pepper to taste. Note the Mrs. Dash I used was the tomato and garlic mix.Tabletop, original, garlic and herb as well as onions and herb should also work.They pick up the flavors that are in the mix already.
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March 11th, 2010 by alice
Tags: Bread, Croissant, Pudding
INGREDIENTS
- 16smallcroissants
- 1 1/2cupsmilk
- 1 3/4cupscream
- 1vanilla bean
- 4egg yolks
- 3eggs
- 3/4cupsugar
- 3/4cupraisins
DIRECTIONS
- Preheat the oven.
- Set the temperature of the oven at 320ºF
- Tear up the croissants.
- Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
- Make the custard.
- Start with the vanilla bean. Make an incision down the center, scrape the pulp out onto the bean and put it in a saucepan.
- Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
- Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
- Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
- Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
- Place the tin in the center of the oven and bake for 30 to 35 minutes.
- To check that the pudding is done, insert a knife into the center. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.
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March 10th, 2010 by alice
Tags: Baked, Paste, Peacheslmond
INGREDIENTS
- 4peaches, halved and pitted
- 6ouncesalmond paste
- 3tablespoonshot water
- 1teaspoonlemon juice
- 1 1/2teaspoons coldbutter, cut in 8 pieces
DIRECTIONS
- Heat the oven to 400.
- Put a rack on a baking sheet and then put the peaches on the rack, skin-side down.
- In a food processor, puree the almond paste, water and lemon juice.
- Spoon the mixture into the centers of the peaches.
- Top each mound of almond paste with a piece of the butter.
- Bake in the lower third of the oven until the peaches are tender and the almond paste is golden brown, about 25 minutes.
- Serve warm.
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March 10th, 2010 by alice
Tags: Angel, Dill, Hair, Lemon, Pasta, Sauce
INGREDIENTS
- 8ouncesangel hair pasta
- 2tablespoonsflour
- 1 1/2cupsmilk
- 1tablespoonbutter
- 1/2cupwhite wine
- 2tablespoonsfat-free cream cheese
- 2teaspoonslemon zest
- 1 1/2teaspoonsdried dill
- 1/4teaspoonsalt
- 1/8teaspooncayenne
DIRECTIONS
- In a large saucepan filled with boiling water, cook pasta until firm. Drain.
- Meanwhile, place flour in a small bowl. Gradually whisk in milk until mixture is smooth. In a medium saucepan, melt butter over medium heat.
- Gradually stir milk mixture into saucepan. Cook over medium-low heat, stirring often, until sauce boils and thickens, about 3 minutes.
- Gradually add wine, stirring constantly; if you add the wine too fast, the mixture will curdle. Whisk in cream cheese until smooth.
- Stir in lemon zest, dill, salt and cayenne.
- Transfer pasta to a large bowl. Pour on sauce; toss to coat. Serve hot.
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March 9th, 2010 by alice
Tags: Bake, Biscuit, Cheese, Crust, Pizza, Spinach
INGREDIENTS
-
SPINACH BISCUIT PIZZA CRUST
- 2cupsbiscuit mix
- 10ouncesfrozen chopped spinach, thawed and squeezed dry
- 1largeegg
- 1/3cupmilk
-
FAVORITE TOMATO PIZZA SAUCE
- 1cup choppedonions
- 1garlic clove, minced or1/4 teaspoongarlic powder
- 1/2cupwater
- 1 (10 ounce) . cancondensed tomato soup
- 2tablespoonswhite vinegar
- 1bay leaf
- 1teaspoondried sweet basil leaves
- 1/2teaspoondried oregano
- 1/2teaspoonparsley flakes
- 1teaspoon choppedchives
- 1pinchground thyme
- 1/4teaspoonsalt
- 1/4teaspoongranulated sugar
-
CHEESE MIXTURE
- 1largeegg
- 2tablespoonsall-purpose flour
- 3cups gratedgruyere cheese
- 1/4cupwhite grape juiceor white wine
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1/8teaspoongarlic powder
- 1/2cup favorite tomatopizza sauce(or other)
DIRECTIONS
- FOR THE CRUST:Mix all 4 ingredients well in medium bowl to form soft ball.Knead on lightly floured surface 8 times.Roll out and press in greased 12 inch pizza pan, forming rim around edge if desired.
- FAVORITE TOMATO PIZZA SAUCE:Cook onion and garlic in water in medium saucepan until soft.Do not drain.
- Add remaining 11 ingredients.Stir together.Bring to a boil.Boil slowly for about 15 minutes until thickened. Add a touch of water if too thick.Discard bay leaf.Makes 1 1/2 cups.
- FOR THE CHEESE MIXTURE:Prepare pizza dough.Roll out and press in greased 9 x 13 inch pan, forming rim around edge.
- Beat egg and flour together well in medium bowl.
- Stir in next 5 ingredients.
- Spread sauce over crust.Spoon cheese mixture over sauce.Bake on bottom rack in 350°F oven for 15 to 20 minutes.Cuts into 24 squares.
- Company’s Coming.
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