February 7th, 2007 by alice
Tags: Derby, Kentucky, Museum, Pie
INGREDIENTS
- 1/2cupbutter
- 1cupsugar
- 2eggs, beaten
- 1/2cupflour
- 1pinchsalt
- 2tablespoons kentuckybourbon or1 teaspoonvanilla
- 1cup choppedpecans
- 1cupchocolate chips
- 19 inch pie shell, partially baked
DIRECTIONS
- Preheat oven to 350ºF.
- Cream butter and sugar.
- Add beaten eggs, flour, salt, and Kentucky Bourbon (or vanilla).
- Add chocolate chips and nuts.
- Stir well.
- Pour into partially baked pie shell and bake for 30 minutes, or until center is set.
- Serve with whipped cream or vanilla ice cream.
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February 7th, 2007 by alice
Tags: Bass, Herb, Roasted, Sauce, Sea
INGREDIENTS
- 4tablespoonsolive oil
- 6sea bass fillets
- 2tablespoonsfresh lemon juice
- salt and pepper
- 1tablespoon choppedfresh parsley
- 2teaspoons choppedfresh thyme
- 2teaspoons choppedfresh oregano
-
SAUCE
- 1cupolive oil
- 1cup choppedfresh parsley
- 1/3cup choppedfresh chives
- 1/4cup drainedcapers, chopped
- 2clovesgarlic, minced
- 1teaspoon choppedfresh thyme
- 1teaspoon choppedfresh oregano
- 1/2teaspoon choppedfresh rosemary
- 1/3cupfresh lemon juice
DIRECTIONS
- Preheat oven to 450F.
- Lightly brush a baking sheet with olive oil and place fish fillets on baking sheet.
- Brush the fish with olive oil, then drizzle with lemon juice.
- Sprinkle fish with salt and pepper, then herbs.
- Bake fish about 10 minutes, just until opaque in center.
- Transfer fish to plates and spoon some herb sauce over the fillets.
- SAUCE Mix all ingredients in medium bowl.
- Season with salt and pepper.
- May be made one day ahead and refrigerated.
- Use at room temperature.
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February 7th, 2007 by alice
Tags: Almond, Capers, Crusted, Lemon, Salmon
INGREDIENTS
- 2tablespoonsvegetable oil
- 2cupssliced almonds
- 2largeeggs
- 6salmon fillets, about 1/2 ",thick
- 3/4cupfresh lemon juice
- 4tablespoonscapers
- 6tablespoons chilledbutter
- 6lemon slices(to garnish)
- choppedparsley(to garnish)
DIRECTIONS
- Preheat oven to 200F.
- Heat oil in a heavy skillet over medium heat.
- Place almonds in shallow baking dish.
- Beat eggs to blend in medium bowl.
- Dip salmon into eggs, turning to coat, then dip salmon into almonds, pressing firmly so that almonds adhere to fish.
- Place salmon in skillet and cook until opaque in center, turning once, about 5 minutes.
- Transfer salmon to baking sheet and keep warm in oven.
- Add lemon juice and capers to skillet.
- Increase heat to medium high; boil until reduced slightly, 1 minute.
- Add butter, whisking just until melted.
- Transfer each salmon fillet to a plate; top with sauce.
- Garnish with lemon slice and parsley.
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February 7th, 2007 by alice
Tags: Curried, Parsnip, Soup
INGREDIENTS
- 1tablespoonvegetable oil
- 1tablespoonbutter
- 1red onion, choped
- 4parsnips, peeled and chopped
- 1apple, peeled,cored and chopped
- 2clovesgarlic, crushed
- 2teaspoonsgaram masala
- 1/2teaspoonchili powder
- 1tablespoonflour
- 3 1/2cupsvegetable stock
- 1 gratedlemon, juice and rind of
- salt and pepper
DIRECTIONS
- Heat the oil and butter in a large pan until the butter has melted.
- Add the onion, parsnips,apple and garlic and saute stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
- Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
- Stir in the stock and lemon rind and juice, then bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Puree the soup in a blender or food processor, being careful not to splash the hot soup.
- Heat the soup through until piping hot.
- Season to taste with salt and pepper.
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February 7th, 2007 by alice
Tags: Creacashew, Crepes, Filling, Spinach
INGREDIENTS
- 2/3cupwhole wheat flour
- 1egg
- 2/3cupplain yogurt
- 3tablespoonswater
- 1tablespoonolive oil, plus extra for brushing
- 1packagefrozen spinach, thawed and pureed
- 1pinch of gratednutmeg
- salt and pepper
- fresh cilantro(to garnish)
-
FILLING
- 1tablespoonolive oil
- 3scallions, thinly sliced
- 1cupricotta cheese
- 4tablespoonsplain yogurt
- 3/4cup gratedgruyere cheese
- 1egg, lightly beaten
- 1cupunsalted cashews
- 2tablespoons choppedparsley
- 1pinchcayenne pepper
DIRECTIONS
- Sift the flour and salt into a bowl.
- Beat together the egg, yogurt, water and oil.
- Gradually pour it onto the flour, beating constantly.
- Stir in the spinach and season with pepper and nutmeg.
- To make the filling: heat the oil in a pan and saute the scallions until translucent.
- Remove with a slotted spoon and drain on paper towels.
- Beat together the ricotta, yogurt, and half the Gruyere.
- Beat in the egg and stir in the parsley.
- Season with salt and cayenne.
- Lightly brush a small skillet with oil and heat.
- Pour in 3-4 tablespoons of the crepe batter and tilt the skillet so that it covers the base.
- Cook for about 3 minutes, until bubbles apppear int he center.
- Turn and cook the othe side for about 2 minutes, until lightly browned.
- Slide the crepe onto a warmed plate, then cover with foil and keep warm while you cook the remaining crepes.
- Spread a little of the filling over each crepe and fold in half and then half again, envelope style.
- Spoon remaining filling on top crepes.
- Grease a shallow, ovenproof dish and arrange the crepes in a single layer.
- Sprinkle on the remaining cheese and cook in a preheated oven, 350F for 15 minutes.
- Serve hot garnished with lemon wedges and cilantro sprigs.
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