January 3rd, 2007 by alice
Tags: Mascarpone, Profiteroles, Ricotta
INGREDIENTS
- 1/2cupwater
- 1/4cupunsalted butter, cut into pieces
- 1 1/2teaspoonssugar, plus
- 3tablespoonssugar
- 1pinchsalt
- 1/2cupall-purpose flour
- 3largeeggs
- 1 (8 ounce)containermascarpone cheese
- 3/4cupricotta cheese
- 1teaspoonvanilla extract
- 1/2cupchocolate hazelnut spread(such as Nutella)
- 1/4cupwhipping cream
- 1/4cuphazelnuts, toasted,husked,chopped
DIRECTIONS
- Preheat the oven to 375 degrees F.
- Line a heavy large baking sheet with a silpat or parchment paper.
- Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan.
- Bring to a boil, stirring until the butter melts.
- Add the flour and stir over medium heat for 1 minute.
- Cool 5 minutes.
- Crack 2 eggs into a measuring cup.
- Use a wooden spoon to beat the eggs into the dough, 1 at a time.
- Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
- Beat the remaining egg in a small bowl to blend.
- Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet).
- Bake the pastries until they are amber brown, about 50 minutes.
- Allow the pastries to cool completely.
- Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl.
- Refrigerate until cold.
- Using a serrated knife, cut the tops off the pastry and set aside.
- Spoon the mascarpone mixture into the pastries and top with its lid.
- Combine the chocolate-hazelnut spread and cream in a small bowl.
- Heat in the microwave for about 30 seconds until warm.
- Stir the mixture.
- Spoon the chocolate-hazelnut sauce atop the pastries.
- Sprinkle with the hazelnuts and serve.
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January 3rd, 2007 by alice
Tags: Alicias, Pasta, Salad, Vashon
INGREDIENTS
- 2cansolives
- 1 (1 lb)bagpasta
- 1 rawyellow bell pepper, diced
- 3roasted red peppers
- 1canartichokes
- 2-4clovesgarlic
- 1tablespoon ca-vendersall purpose Greek seasoning
- 1/2cup of gratedparmesan cheese
- 1/2cupolive oil
- 1tablespoonbasil
DIRECTIONS
- cook the pasta.
- add the olives.
- cut up the bell peppers and red peppers and add.
- cut up the garlic.
- add the artichokes.
- mix.
- top with seasoning and parmesan and basil.
- enjoy.
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January 3rd, 2007 by alice
Tags: Bread, Date, Nut, Pumpkin
INGREDIENTS
- 1/2cupbutter
- 1 1/2cupssugar
- 2eggs
- 1cup cookedpumpkin
- 3tablespoonsorange zest
- 1/4cuporange juice
- 2 1/4cupsflour
- 1/2teaspoonbaking powder
- 2teaspoonsbaking soda
- 1/2teaspoonsalt
- 1/2teaspooncinnamon
- 1/2teaspoonground cloves
- 1teaspoonpumpkin pie spice
- 1/2cup choppedwalnuts
- 1/2cup choppedpitted dates
DIRECTIONS
- Preheat oven to 350° and grease a 9×5 inch loaf pan.
- In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
- Stir in pumpkin, orange zest and orange juice.
- In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
- Pour all at once into batter in mixing bowl and stir by hand only to moisten.
- Pour into prepared loaf pan.
- Bake for 60 minutes or until toothpick inserted comes out clean.
- Cool in pan for 10 minutes, them remove loaf to rack to cool completely.
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January 3rd, 2007 by alice
Tags: Seafood, Stock
INGREDIENTS
- 1mediumonion, unpeeled and quartered
- 1clovegarlic, unpeeled and quartered
- 1celery rib
- 1 1/2-2lbs rinsedshrimp shellsor crawfish shells(and/or heads)or crab shells or rinsedfish bones(heads and gills removed)or oyster liquor(or any combination of these)
DIRECTIONS
- Place all ingredients in a stock pot or a large saucepan.
- Pour over enough COLD water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan.
- The pot may be covered or set a lid askew on it.
- Strain, cool and refrigerate until needed.
- If you are short on time, using a stock simmered for just 20-30 minutes is still better than using just water in any recipe calling for seafood stock.
- If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).
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January 3rd, 2007 by alice
Tags: Chicken, Mix, Soup, Tortilla, Vita
INGREDIENTS
- 2cupshot water
- 1green onion
- 1/4green pepper
- 1/3yellow squash
- 1/3zucchini
- 1inchcheddar cheese
- 1chicken bouillon cube
- 1carrot
- 1stalkcelery
- 2roma tomatoes
- 1/3serrano chili
- 1dashcumin
- 1garlic clove
- salt and pepper, for seasoning
- 1-3ouncecooked white chicken meat
- 1-3ouncecooked brown rice
- 4-6 slicedblack olives
- 3ouncesmexicorn(1/4 can)
- 5ouncesblack beans(1/3 can)
DIRECTIONS
- First 14 ingredients blend at high speed in Vita-Mix for 4-5 minutes.
- No need to peel any of the vegies, you can even leave the skin of the garlic on.
- Then the last 6 ingredients blend 5-10 seconds on #1 variable speed.
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