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Archive for the ‘Kitchen’ Category

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Dec
28
2007

Recipe of the Day: Tilapia with Citrus Cream Sauce

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zest of each ~ 1 grapefruit, 1 lemon, 1 lime and 1 tangerine (mixed together)
juice of each ~ 1 grapefruit, 1 lemon, 1 lime and 1 tangerine (mixed together)
4 TBSP unsalted butter
2 TBSP olive oil
3 shallots diced
2 cloves garlic minced
1 tsp each of Thyme and Taragon
1 pint heavy cream
1 1/2 cups chicken broth
1 tsp corn starch

10 tilapia filets (fresh or thawed)
salt and pepper
flour
Oil and butter for frying fish (I just cover the bottom of the pan with oil and then add a few TBSP butter)

Angel Hair or Thin Spaghetti

1 dozen fresh Brussel sprouts, trimmed and shredded.
2 TBSP butter and 3 TBSP olive oil

Melt the butter with the olive oil over low/med heat. Add shallots and garlic and saute until tender. Gently add a cup or so of chicken broth and cook just a moment, add herbs and cook a minute or so more. Remove from heat and let cool a bit. Pour this mixture into a blender and pulse. Turn blender to low speed and slowly add heavy cream. Return to skillet and cook stirring constantly until mixture is well heated. Remove from heat. Set aside. Put your water on to boil for your pasta. Salt and pepper your fish and dredge in flour. Pan fry fish until golden brown,turning only once and placing just enough fillets in the pan as to not crowd them. Place fish to drain on a rack over a cookie sheet (the kind with sides so the oil doesnt run off into your oven. Set your oven to 425 while you are finishing frying the fish. When all the fish is done, place in the oven while you saute the spouts and cook the pasta. Listen for it to begin to sizzle – dont want to burn it! After 5-7 minutes or when you hear it sizzle turn the oven off. Leave it in the oven to stay warm while you finish.

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Place the skillet of cream sauce on a low burner and warm it back to nearly boiling. Add the balance of the chicken broth mixed with 1 tsp corn starch and zest of your citrus fruits. Stir occasionally to keep it from sticking or getting brown. It should thicken nicely. In the mean time, cook your pasta and saute shredded sprouts in a skillet with the butter and olive oil – browning very slightly. Salt and pepper to taste. Pasta – should take 4-5 mintues for the Angel Hair or 5-7 for the Think Spaghetti. When pasta is done, drain and plate, adding warmed sauce and to taste, top with a spoonful of sauted sprouts and place fish on the side and drizzle reserved citrus juices. YUMMY.

This is a “Susan Recipe” so if you have any questions, ask…I wrote it down as I went, trying to make it as clear as possible. It is definitely going in the recipe binder. I served this with a toasted bagguette.

Nov
07
2007

Christmas Cakes 101 ~ a Tutorial

Please do not assume you don’t like Christmas Cake (or fruitcake, if you insist on calling them this!)because you don’t like the store bought variety. They are NOT one in the same. Bought Christmas cakes contain that awful candied cherry and citron mixture that not only is not tasty but hard as rocks sometimes. This recipe I am about to give you is easy as can be.

This recipe makes four 6″ cakes.

  • 12 cups of dried fruit – I used apricots, dates, blueberries, cranberries, dark and golden raisins.
  • 1 cup honey
  • 1 cup brandy or Cognac

Chop the large fruits into 1/4 inch pieces. Put all the fruit in a non-reactive container (plastic or glass) and pour the honey and brandy over it, stirring to coat well. Cover and let sit for a day or up to two weeks, mixing occasionally.

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When ready to assemble the cakes, heat your oven to 275°F. Pour your fruit into a colander set over a bowl and let it drain while you prepare the rest of the recipe. Generously butter and flour your pans. As I said I used four 6″ rounds. But I think two 8’s would work as well. I also like to put a round of brown paper in the bottom of my pans over the butter/flour.

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Cake ingrients:

  • Prepared fruit mixture
  • 3 sticks unsalted butter at room temp
  • 2 1/4 cups cake flour
  • 1TBSP coarse salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp freshly grated nutmeg
  • 1 1/2 cups nuts – coarsely chopped (I used walnuts and pecans)
  • 1 1/4 cup sugar (I used 1/2 cup light brown, 1/2 cup white and 1/4 cup dark brown)
  • 7 large eggs

ccspices.jpgAnd for the glaze you will need apricot jam, brandy and water.

Stir together the dry ingredients and then add the nuts and stir again. Set aside. In the bowl of an electric mixer with your paddle attachment, mix the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each. Transfer to a large bowl and using the folding method, add the flour/nut mixture and then the fruit mixture. Stir to evenly distribute the fruits.

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Divide the batter between the prepared pans. These pans will be full – note you didnt use any leavening so they are going to be dense (read: YUMMY) cakes.

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Cut parchment to fit around the pans and above the rim at least 2 1/2 inches. Tie with baker’s twine.

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Place on pans on cookie sheet and bake for 2 hours to 2 1/4 hours. Or until cake tester comes out clean. Transfer pans to wire rack to cool completely. Turn out cakes, then flip back over so top is up.

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Heat 1/4 cup apricot jam, 1/4 cup brandy and 1/4 cup water until jam is liquid. Brush on tops of cooled cakes. Wrap in parchment and store in refrigerator for up to six months.

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If you live in a cold climate, and you have a cool spot in your house, they can me kept in a tin or plastic container. they can be kept unrefrigerated. But since many times we have the air conditioning on in December as much as July, we keep ours refrigerated.

As always look over this recipe and read completely before starting. If you have any questions or something doesnt look right let me know. I read and reread my recipes but still miss somethings.

Have a great day. I have recipes I am working on so stay tuned!

Oct
22
2007

Brrrrrr….it's cold outside!& Today's Recipe

Well, cold for around here and this time of year. It is 58 and the wind is blowing. I LOVE cold weather. LOVE IT. Granted we don’t actually have cold weather here. But this cooling off makes me feel so much better.

So I opened our refrigerator door this morning and my blood pressure went up considerable. I hate our refrigerator. It is held together with duct tape. I am not kidding. And the meat drawer fell off. So when Husband called I said “So…how mad would you be if you came home to a new refrigerator?” He assured me I would not be replaced because of it. Which was really all I needed to hear. So off I went. My new side by side will be delivered in the morning!

And now for today’s recipe:

Apple Cranberry Crisp

4 large Granny Smith apples, peeled and cut into 1/2 inch slices.

1 cup fresh cranberries

3/4 cup firmly packed brown sugar

1/2 cup flour

1/2 cup oats

1 tsp cinnamon

1 tsp nutmeg

1/3 cup soft butter

Preheat oven to 375. Butter a square baking dish. Place apple slices and cranberries in the dish. Mix remaining ingredients well and sprinkle over fruit. Bake 30 minutes. Serve hot with vanilla ice cream or cold with whipped cream.

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