Used cognac instead of sherry, and 8 oz. button mushrooms + approximately 4 oz. dried porcini mushrooms - but the recipe really was as easy as it sounds - and as delicious! Would definitely make again.
http://www.epicurious.com/recipes/food/views/Mushroom-Soup-231145
Tuesday, November 4, 2008
Thursday, October 9, 2008
Exotica
Ok in my pursuit of learning to cook ever-more-exotic fruits and vegetables, I wanted to make a note regarding persimmons -- try to make this bread pudding while they're still in season (taken from SF Chronicle):
Persimmon Bread Pudding
From Georgeanne Brennan. The texture of this will vary depending upon the type of bread you use. Coarse-crumbed bread absorbs a lot of milk, and yields a fluffy, airy pudding, while fine-crumbed bread results in a denser version. Both are delicious. Serve warm with whipped cream.
INGREDIENTS:
2 to 3 sort, ripe Hachiya persimmons
4 to 6 cups whole milk
1 teaspoon pure vanilla extract
3 large eggs, lightly beaten
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 1/2 cups sugar1/2 teaspoon salt
10 to 12 slices day-old bread, each about 1-inch thick, crusts removed
2 tablespoons unsalted butter at room temperature
INSTRUCTIONS:
Peel the persimmons, cut in half and remove seeds. Puree the pulp in a blender. You will need 1 cup puree.
Preheat an oven to 350ƒ. Lightly butter a 9-by-5-inch loaf pan or other baking dish.
Pour 4 cups of the milk into a large bowl if you are using fine-textured or moist bread. If using a coarse, dry bread use 5 to 6 cups of the milk. Add the vanilla, eggs, cloves, nutmeg, 3/4 cup of the sugar, and the salt and mix well. Add the bread and let stand until the bread is thoroughly softened. It should not be soggy. Transfer the bread to another bowl, leaving behind the egg mixture.
Arrange a layer of soaked bread in the prepared pan. Top with one-third of the persimmon puree. Pour about one-fourth of the egg mixture over the top. Repeat twice, pushing down the layers of bread as you go. Finish with a bread layer and pour over the remaining egg mixture.
In a large bowl combine the butter and remaining 3/4 cup sugar. Using your fingertips or a wooden spoon, crumble them together and sprinkle evenly over the top of the last bread layer.
Bake until a toothpick inserted into the center of the pudding comes out clean, 45 to 60 minutes. Transfer to a wire rack and let cool for at least 15 minutes before serving. Serve warm or at room temperature, scooped into bowls.
Serves 6
Per serving: 520 calories, 13 g protein, 90 g carbohydrate, 13 g fat (7 g saturated), 139 mg cholesterol, 545 mg sodium, 3 g fiber.'
On a related note, use that quince you have sitting in the fridge!
Persimmon Bread Pudding
From Georgeanne Brennan. The texture of this will vary depending upon the type of bread you use. Coarse-crumbed bread absorbs a lot of milk, and yields a fluffy, airy pudding, while fine-crumbed bread results in a denser version. Both are delicious. Serve warm with whipped cream.
INGREDIENTS:
2 to 3 sort, ripe Hachiya persimmons
4 to 6 cups whole milk
1 teaspoon pure vanilla extract
3 large eggs, lightly beaten
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 1/2 cups sugar1/2 teaspoon salt
10 to 12 slices day-old bread, each about 1-inch thick, crusts removed
2 tablespoons unsalted butter at room temperature
INSTRUCTIONS:
Peel the persimmons, cut in half and remove seeds. Puree the pulp in a blender. You will need 1 cup puree.
Preheat an oven to 350ƒ. Lightly butter a 9-by-5-inch loaf pan or other baking dish.
Pour 4 cups of the milk into a large bowl if you are using fine-textured or moist bread. If using a coarse, dry bread use 5 to 6 cups of the milk. Add the vanilla, eggs, cloves, nutmeg, 3/4 cup of the sugar, and the salt and mix well. Add the bread and let stand until the bread is thoroughly softened. It should not be soggy. Transfer the bread to another bowl, leaving behind the egg mixture.
Arrange a layer of soaked bread in the prepared pan. Top with one-third of the persimmon puree. Pour about one-fourth of the egg mixture over the top. Repeat twice, pushing down the layers of bread as you go. Finish with a bread layer and pour over the remaining egg mixture.
In a large bowl combine the butter and remaining 3/4 cup sugar. Using your fingertips or a wooden spoon, crumble them together and sprinkle evenly over the top of the last bread layer.
Bake until a toothpick inserted into the center of the pudding comes out clean, 45 to 60 minutes. Transfer to a wire rack and let cool for at least 15 minutes before serving. Serve warm or at room temperature, scooped into bowls.
Serves 6
Per serving: 520 calories, 13 g protein, 90 g carbohydrate, 13 g fat (7 g saturated), 139 mg cholesterol, 545 mg sodium, 3 g fiber.'
On a related note, use that quince you have sitting in the fridge!
Thursday, September 11, 2008
Ella's omelette of the day
Had a delicious omelette today at Ella's. Just wanted to post a little note so I can attempt to re-create at home later.
Ingredients:
Scrambled egg base
Bacon
Avocado
Light sprinkling of sauteed onions
Cherry tomatoes
Fontina cheese
Chopped garlic
YUM!
Ingredients:
Scrambled egg base
Bacon
Avocado
Light sprinkling of sauteed onions
Cherry tomatoes
Fontina cheese
Chopped garlic
YUM!
Monday, September 8, 2008
Camping recipes
So I recently went on a camping trip and struggled with what to bring for sides. I'm generally trying to be healthier about food these days and the standard camping/picnic/potluck fare tends to land on the "less healthy" side of the scale. However, thanks to Epicurious.com (my hero!) I found these fantastic, easy, good-for-you recipes that held up all weekend and garnered rave reviews.
Black-bean and tomato quinoa
Grilled potato and squash salad with marjoram-lemon vinaigrette
Additionally, I pre-cooked chicken in this chili loquat glaze and made wraps for a quick lunch - so good! Just thought I'd share.
Black-bean and tomato quinoa
Grilled potato and squash salad with marjoram-lemon vinaigrette
Additionally, I pre-cooked chicken in this chili loquat glaze and made wraps for a quick lunch - so good! Just thought I'd share.
Tuesday, August 26, 2008
Kick-ass salmon marinade
http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx
Made this last time I was home with ma - make again!
Made this last time I was home with ma - make again!
Friday, August 1, 2008
Thursday, July 17, 2008
Make next time you throw a party...
Bruschetta With Fresh Ricotta & Cherry Tomatoes
From Janet Fletcher, Chronicle Staff Writer
INGREDIENTS:
1/2 pound whole-milk ricotta cheese
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil + more for brushing bread
1 large garlic clove, minced
1/2 pound heirloom cherry tomatoes, preferably mixed colors, halved
Hot red pepper flakes to taste
3-4 fresh basil leaves + more for garnish
8 slices country-style bread, each about 1/2-inch thick and 4 inches long
INSTRUCTIONS: Season the ricotta with salt and pepper and stir well.
Heat the olive oil in a small skillet and saute the garlic until fragrant. Add the cherry tomatoes and season with salt and hot pepper flakes. Cook just until the tomatoes begin to soften and exude juices; do not let them collapse.
Tear the basil leaves into small pieces and stir them in.
Toast the bread on both sides in a broiler, toaster oven, on a stovetop grill or — the best choice — over a charcoal fire. Brush one side of each slice generously with olive oil.
Spread an even layer of cheese on each toast. Divide tomatoes and juices among the toasts. Garnish with a small basil leaf and serve immediately.
Serves 8
PER SERVING: 140 calories, 6 g protein, 15 g carbohydrate, 6 g fat (3 g saturated), 14 mg cholesterol, 179 mg sodium, 1 g fiber.
From Janet Fletcher, Chronicle Staff Writer
INGREDIENTS:
1/2 pound whole-milk ricotta cheese
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil + more for brushing bread
1 large garlic clove, minced
1/2 pound heirloom cherry tomatoes, preferably mixed colors, halved
Hot red pepper flakes to taste
3-4 fresh basil leaves + more for garnish
8 slices country-style bread, each about 1/2-inch thick and 4 inches long
INSTRUCTIONS: Season the ricotta with salt and pepper and stir well.
Heat the olive oil in a small skillet and saute the garlic until fragrant. Add the cherry tomatoes and season with salt and hot pepper flakes. Cook just until the tomatoes begin to soften and exude juices; do not let them collapse.
Tear the basil leaves into small pieces and stir them in.
Toast the bread on both sides in a broiler, toaster oven, on a stovetop grill or — the best choice — over a charcoal fire. Brush one side of each slice generously with olive oil.
Spread an even layer of cheese on each toast. Divide tomatoes and juices among the toasts. Garnish with a small basil leaf and serve immediately.
Serves 8
PER SERVING: 140 calories, 6 g protein, 15 g carbohydrate, 6 g fat (3 g saturated), 14 mg cholesterol, 179 mg sodium, 1 g fiber.
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