December 26th, 2005 by alice
Tags: Bakedlaska, Cream, Ice, Strawberry
INGREDIENTS
-
For RED VELVET POUND CAKE
- 1cupbutter(room temperature)
- 1/2cupvegetable shortening
- 3cupsgranulated sugar
- 7eggs
- 1 (1 ounce)bottlered food coloring
- 2teaspoonsvanilla extract
- 3cupscake flour
- 1/4teaspoonsalt
- 1cupmilk
-
FOR THE MERINGUE
- 6egg whites
- 1/2teaspooncream of tartar
- 1/2cupgranulated sugar
-
FOR THE ASSEMBLY
- 1gallonstrawberry ice cream
DIRECTIONS
- Preheat the oven to 350°F.
- Grease and flour a tube pan.
- Using a mixing bowl, combine the butter, shortening, the 3 cups of sugar and cream it until light and fluffy.
- Add the eggs 1 at a time, beating well after each egg addition.
- Add in the food coloring and vanilla.
- Combine the flour and salt and add it to the creamed mixture alternating with the milk, beating well.
- Pour the batter into the prepared baking pan& bake for 1 hour and 20 minutes, or until a wood toothpick comes out clean.
- Cool the cake in the pan for 10 minutes and then turn it out onto a cooling rack.
- Once cooled, slice the cake in half.
- Preheat the broiler. To make the meringue, place the egg whites and cream of tartar into a mixing bowl.
- Beat until soft peaks form.
- Gradually add the sugar and beat until stiff and set aside.
- To assemble the Baked Alaska you have to work quickly.
- Slice the cake into 1/2 inch thick slices and place on a sheet pan.
- Spread top of the cake slices with about 1 cup of strawberry ice cream.
- Top with the remaining half of the cake slices.
- Spread meringue on ALL SIDES and form peaks using a knife.
- Broil until the meringue is light brown.
- Be careful not to burn the peaks.
- Serve immediately.
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December 26th, 2005 by alice
Tags: Classic, Mushroom, Sauce
INGREDIENTS
- 3tablespoonsbutter
- 3tablespoonsunbleached flour
- 1 1/4cupsbrown stockor beef bouillon
- 1/4lbmushrooms, minced
- 1/4cup choppedshallotsor scallions
- 1/4cupred wine
- fresh ground black pepper
DIRECTIONS
- Melt the butter in a small saucepan over medium heat.
- Remove it from the heat and whisk in the flour a little at a time until smooth.
- Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
- Gradually add the stock, stirring until thickened, about 5 minutes.
- Pour in the mushrooms, shallots, and wine and combine.
- Heat through and add pepper to taste.
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December 26th, 2005 by alice
Tags: Cognac, Sauce
INGREDIENTS
- 2tablespoonsbutter
- 2largeshallots, minced
- 1clovegarlic, minced
- 2tablespoonscognac
- 1/2cupbrown stock
- 1/2cupheavy cream
- 1cupsliced mushrooms
- salt & freshly ground black pepper
DIRECTIONS
- Melt the butter in a heavy medium-size saucepan over medium heat.
- Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
- Then add the cognac and flame.
- To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
- Holding the pan away from you, allow the flames to die down naturally.
- Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
- Add the mushrooms and continue to simmer 3 to 5 minutes more.
- Season with salt and pepper and serve immediately.
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December 26th, 2005 by alice
Tags: Shrimp, Tacos
INGREDIENTS
- 2tablespoonsvegetable oil
- 1lbsmall shrimp, peeled and deveined
- 2tablespoonschili powder
- 1tablespoonground cumin
- 6taco shells
- 3cups shreddediceberg lettuce
- 1cup shreddedcheddar cheese
- 2mediumtomatoes, seeded and cut into 1/4 inch dice
- 1smallred onion, chopped
- 1/2cupsour cream
- 1/4cup finely choppedfresh cilantro
DIRECTIONS
- In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm.
- Add in the chile powder and cumin.
- Stir and toss for about 10 seconds or until shrimp are well coated.
- Take pan off of burner and cover to keep shrimp warm.
- Heat the taco shells according to the package directions.
- For each taco: place 8-12 shrimp in a shell.
- Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro.
- Serve immediately.
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December 26th, 2005 by alice
Tags: Herb, Sauce
INGREDIENTS
- 3tablespoonsbutter
- 2largeshallots, finely chopped
- 1/2cupmushrooms, finely chopped
- 2tablespoonsunbleached flour
- 1cupchicken stock
- 1/2cupdry white wine
- 1tablespoon choppedfresh chives
- 1tablespoon choppedfresh tarragon
- 3tablespoons choppedfresh parsley
- salt and pepper
DIRECTIONS
- Melt the butter in a large heavy saucepan over medium heat.
- Stir in the shallots and mushrooms and saute until tender, about 5 or 6 minutes.
- Whisk in the flour, then add the stock and stir until smooth.
- Simmer over low heat until the sauce is thick, about 5 minutes.
- Add the wine and herbs and simmer 5 to 10 minutes longer.
- Season to taste and serve immediately.
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