January 1st, 2006 by alice
Tags: Crab, Mushrooms, Stuffed
INGREDIENTS
- 1 1/2lbs veryfresh large mushrooms, about 18
- 3tablespoonsbutteror margarine
- 1/2cup choppedonions
- 1garlic clove, minced
- 1/2cupsoft breadcrumbs
- 1/4cup choppedfresh parsley
- 1/4cupmayonnaise
- 3tablespoons gratedparmesan cheese
- 2tablespoonsdry sherry
- 1/2teaspoonworcestershire sauce
- 1/2teaspoonsalt
- 1/4teaspoonground red pepper
- 8ouncesfresh lump crabmeat, drained
- 2tablespoonsbutteror margarine, melted
DIRECTIONS
- Remove and chop mushroom stems; set the mushroom caps aside.
- Melt 3 tablespoons of butter in a large skillet add the chopped mushroom stems, onion, and garlic.Sauté 3 to 5 minutes or until tender.Stir in bread crumbs and next 7 ingredients until mixture is well blended.Gently stir in crabmeat.
- Spoon crabmeat mixture evenly into mushroom caps.Place on rack in a broiler pan. Drizzle with melted butter.
- Bake at 350°F for 20 minutes. Serve hot.
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January 1st, 2006 by alice
Tags: Raspberry, Shortbread
INGREDIENTS
- 1lbbutter, at room temperature
- 4egg yolks
- 2cupsgranulated sugar
- 4cupsall-purpose flour
- 2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1cupraspberry jam, at room temperature
- 1/2cupconfectioners’ sugar
DIRECTIONS
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
- Add the egg yolks and mix well.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
- Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
- Turn the dough out onto a floured work surface and form into 2 balls.
- Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
- Preheat the oven to 350F.
- Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
- Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
- With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
- Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
- Bake until light golden brown, 30 to 40 minutes.
- As soon as the shortbread comes out of the oven, dust with confectioners sugar.
- Cool on a wire rack, then cut in the pan with a serrated knife.
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January 1st, 2006 by alice
Tags: Crispy, Galette, Potato
INGREDIENTS
- 1 1/2lbsrusset potatoes, peeled
- 3tablespoonsolive oil
- coarse salt
- 2 1/2ounces chilled softherb cheese spread, crumbled(such as Boursin)
- 3green onions, white and green parts chopped and kept separate
DIRECTIONS
- Line large bowl with kitchen towel.
- Coarsely grate potatoes into towel.
- Enclose potatoes in towel and squeeze out as much moisture as possible.
- Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat.
- Using spatula, press half of potatoes over bottom of skillet in even layer.
- Sprinkle with coarse salt and pepper.
- Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes.
- Press remaining potatoes over filling in even layer.
- Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes.
- Place rimless baking sheet over skillet and invert galette onto sheet.
- Add 1 1/2 tablespoons oil to same skillet.
- Slide galette, browned side up, into skillet.
- Cook until crisp and golden on second side, about 10 minutes longer.
- (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Reheat on sheet in 350F oven until crisp, about 15 minutes.) Transfer to platter, Cut into 6-8 wedges.
- Top with green parts of onion.
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January 1st, 2006 by alice
Tags: Spareribs, Wuxi
INGREDIENTS
- 1scallion, trimmed,plus
- 1tablespoon choppedscallions
- 1lbpork spareribs, cut crosswise into 2 inch pieces by butcher
- 1/3cuprice wine(preferably Shaoxing)or medium-dry sherry
- 1tablespoondark soy sauce(sometimes labeled “superior”)
- 1tablespoon regularsoy sauce(sometimes labeled “thin”)
- 3cupswater, plus
- 1tablespoonwater
- 1/2inchfresh ginger, peeled and cut crosswise into 1/8 inch-thick slices
- 1 1/2teaspoonsstar anise, pieces(not whole)
- 3inchescinnamon sticks
- 1 1/2tablespoons coarsely crushed yellowrock sugar(sometimes labeled “yellow rock candy”)
- 1teaspoonfresh coarse ground black pepper
- 1teaspooncornstarch
- 1teaspoonsesame oil
- 1tablespoon choppedfresh cilantro
DIRECTIONS
- Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
- Transfer scallion to a work surface and return pot of water to a boil.
- Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
- Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
- Carefully tie blanched scallion into a knot and add to pot with ribs.
- Add wine, soy sauces, 3 cups water, ginger, star anise, cinnamon, rock sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.
- Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.
- Whisk together cornstarch and remaining tablespoon water in a cup.
- Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
- Remove from heat and stir in sesame oil.
- Serve sprinkled with chopped scallion and cilantro.
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January 1st, 2006 by alice
Tags: Caramel, Chocolate, Chunk, Cookies
INGREDIENTS
- 2 1/2cupsflour
- 1teaspoonbaking soda
- 1/2teaspoonbaking powder
- 1teaspoonsalt
- 1cupbutter, at room temperature
- 1cupsugar
- 1/2cup firmly packedbrown sugar
- 2largeeggs
- 8ounces fine-qualitybittersweet chocolate, chopped coarse
- 22caramel candies, such as kraft,cut into quarters
- 1cup coarsely choppedpecans
DIRECTIONS
- Preheat oven to 375F.
- In a bowl whisk together flour, baking soda, baking powder, and salt.
- In another bowl with an electric mixer cream butter and sugars until light and fluffy.
- Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
- Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets.
- Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden.
- Cool cookies on baking sheets on racks until firm.
- Cookies keep in airtight containers 5 days.
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