Saturday, November 22, 2003
International Thanksgiving (Part One) -
Last year, as a writing project for my students of ESOL, I had them bring in a dish from their home country. We had an international tasting, and invited our principals, the superintendent, the neighboring classes, and the other ESOL class. There was so much food - but I was prepared! I brought loads of plastic storage containers, and meticulously transferred the food to those, then washed my students' containers. Then, my husband and I ate that food over the entire Thanksgiving holiday.
The second part of the exercise was a little less successful. The students were supposed to stand attentively by their parents and take notes on the preparation, or help prepare the dishes themselves, and then we were going to write the recipes down. I even had plans to publish a little cookbook with the recipes in them. Of course, many of my students didn't do this - I am sure that most of the boys did nothing while their mothers slaved away at the cooking! I went to the internet in search of "model" recipes, so that they would know how to write them. Here are some of the recipes I found.
My favorite dishes were the ones from Iran - and my two students made a LOT of food. My very favorite was the Gormeh Sabzi, but the dish that my student would only call "Makaroni" was also good!
Ghormeh Sabzi (6 servings)
Ingredients:
750 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup of cooking oil
1 teaspoon turmeric
1.5 cups water
1/2 cup dried limes (or fresh lime juice)
3/4 cup black-eye beans or kidney beans
1 large potato, diced (optional)
salt
black pepper
1 cup spring onions, finely chopped
1.5 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander, finely chopped (optional)
1/4 cup tareh (garlic chives), finely chopped
1/4 cup shanbelileh (fenugreek), finely chopped (optional)
Directions:
Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.
Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used.
Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.
Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.
Baked Macaroni With Mixed Vegetables (closest thing to Makaroni I could find)
Ingredients:
Macaroni 1 cup
Cabbage 1 cup
Capsicum 1/2 cup
Carrot 1/2 cup
Beans 1/4 cup
Onion 1/2 cup
Maida 1 table spoon
Milk 2 cups
Butter 2 table spoons
Oil 1 table spoon
Processed cheese 2 table spoon(grated)
Tomato ketchup 2 table spoons
Green chilli sauce 1 table spoon (optional)
Salt and white pepper as per taste
Directions:
Boil the macaroni till tender, drain, run cold water through it add few drops of oil and keep aside.
Finely chop all the vegetables and wash.
Add oil in a pan and put it on fire. Now starting with onions, beans, carrot, capsicum and cabbage, saute all the vegetables.
Add some salt and pepper to vegetables and keep aside.
Now in another pan, add 1 tablespoon butter and put it on a slow stove. Add maida to it, fry for a while then add chilled milk, stir till the mixture becomes little thick.
Remove it from stove and add macaroni, also add all the cheese and some salt and white pepper for seasoning. Now take an appropriate baking dish, grease it and spread half the macaroni mixture in it making the first layer. On top of this, spread all the sauted vegetables, covering them with tomato ketchup and chilli sauce. Now cover it with remaining mixture of macaroni. Dot the mixture with remaining butter and bake it in a very hot oven for about 15-20 minutes or till the top layer becomes golden brown. Your tasty baked macaroni with mixed vegetables is ready to be served.
I also had students from Brazil. They made desserts! I couldn't get one of them to make a feijoada!
Cocada (coconut candy)
3 cups Sugar
3/4 cup Milk
1/2 cup Corn Syrup
1/4 tsp. Salt
1 TBSP. Lemon Juice
2 cups Grated Coconut
3 TBSP. Butter
Mix the sugar, milk, corn syrup, salt, and lemon juice in a saucepan. Heat until the sugar is dissolved, stirring constantly. Bring to a boil, cover and cook for 3 minutes until steam dissolves any crystals which may have formed on sides of the pan. Uncover and cook without stirring until it reaches a soft ball stage (238° F.). Remove from the heat. Stir in coconut and butter. Pour into buttered dish. When cool, cut into squares or other shapes and allow to harden.
Brigadeiros (Brigadiers) - they were named after Brigadeiro Eduardo Gomes, a very famous Air Force commander from the forties.
Ingredients:
1 can sweetened condensed milk
1/2 stick of butter or margarine (you can use only 1 Tbsp and it will still work out)
2 heaping Tbsp of Nestlé Quick or 1 Tbsp of Quick and 1 of Hershey's Cocoa
In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or jimmies and put them in small paper cups.
BEIJINHO DE COCO (Coconut fudge candy)
INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 cup of grated coconut
½ cup of coconut milk
3 egg yokes
40 cloves to decorate.
COOK:
Over medium-low heat, stir vigorously the
sweetened condensed milk, grated coconut and egg yokes.
Cook the mixture until it thickens enough to show the pan bottom during stirring.
Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
Roll the balls over granulated sugar to decorate and stick a clove on the ball.
Hint: Grease your hands with margarine to make the balls easily.
SERVE: Place the balls in candy cups to serve.
They are great for birthday parties.
SERVING SIZE: 40 candies.
Maracuja Mousse (Passion Fruit Mousse)
Great Summer Dessert!
1 can sweetened condensed milk
same measure of passion fruit juice
3 egg whites
1 envelope of unflavored gelatin
Creme de leite-
2 cups milk
4 egg yolks (the three left from the mousse plus one)
1 cup sugar
6 whole cloves
Blend condensed milk and passion fruit juice. Dissolve gelatin in a cup of water (sprinkle it on water, stir, and let it stand for a minute). Beat egg whites until stiff and fold into mixture. Add gelatin. Wet a ring mold and pour the mousse into it. Refrigerate for 6 hours. Unmold and serve with a creme anglaise, Creme de leite. Its a perfect combination of colors and flavors because the mousse will be on the tart side.
Creme de leite-
Dissolve sugar well in milk. Beat egg yolks slightly with a whisk -or in a pinch with a fork- and add to milk and sugar mixture. Strain the mixture and cook over low heat stirring constantly with a wooden spoon until it starts to simmer. DO NOT let it boil, it will curdle on you! Refrigerate. To serve, put a slice of mousse on a plate and spoon creme on top. Use the cloves to decorate the plates. Make sure your guests don't eat them!
I also had a student from India - He finally brought me a dish! It was Pav Bhaji. You can buy ready-made packages of the spice, but here is the recipe:
Pav Bhaji - Makes 4 servings
" This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice. "
Ingredients:
1/2 cup vegetable oil
2 teaspoons chopped garlic
1 teaspoon finely chopped green chile peppers
1 cup chopped onions
2 teaspoons grated fresh ginger
1 cup chopped roma (plum) tomatoes
2 cups cauliflower, finely chopped
1 cup chopped cabbage
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala
salt to taste
1 tablespoon lemon juice
8 (2 inch square) dinner rolls
1/2 tablespoon butter
1/4 cup finely chopped onion
1 tablespoon finely chopped green chile peppers
1/4 cup chopped fresh cilantro
Directions:
1. Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
2. Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.
Spices (pav bhaji masala):
Red chili powder, 1.5 tsp
Coriander powder, 2 tsp
Turmeric powder, 1/4 tsp
Garam masala, 1 tsp
Cumin (jeera)seeds, 1/2 tsp
Amchur (mango powder) 1 tsp
Cloves, 5, cut into fine pieces
Hing (Asafoateda), 1 small grain or powder
Salt to taste
I am going to share the Mexican recipes in my next entry, but I had one Peruvian student who brought this unusual chicken soup with whole boiled eggs and pasta in it. I couldn't find the exact recipe - he brought chopped scallions and toasted corn (corn nuts?) to garnish the soup with. Here is a recipe for a chicken soup:
Peruvian Chicken Soup
Ingredients:
2 ½ lbs. chicken quartered
2 potatoes, peeled and cut into 6 pieces
6 tablespoons rice, rinsed and drained
1 stalk celery
1 tablespoon chopped garlic
1 tablespoon salt
8 1/2 cup of water
1/2 cup of frozen mixed vegetables (diced carrots, cut green beans, whole corn kernels)
1/2 bunch cilantro
Pepper and Lime juice, optional
Steps: Bring chicken, potatoes, rice, celery, garlic, 1 teaspoon salt and 8 cups of water to boil in a large saucepan over high heat. Reduce heat to medium and simmer until chicken is tender, stirring every 15 minutes. Add frozen mixed vegetables. Process cilantro and remaining 1/2 cup water in blender. Stir into soup mixture. Remove soup from heat. Remove chicken and celery stalk. When chicken is cool enough to handle, remove meat from bones. Discard skin, bones and celery stalk. Return chicken meat to soup. Bring soup to simmer over medium heat and cook for 5 minutes. Add remaining 2 teaspoons salt and pepper to taste
Last year, as a writing project for my students of ESOL, I had them bring in a dish from their home country. We had an international tasting, and invited our principals, the superintendent, the neighboring classes, and the other ESOL class. There was so much food - but I was prepared! I brought loads of plastic storage containers, and meticulously transferred the food to those, then washed my students' containers. Then, my husband and I ate that food over the entire Thanksgiving holiday.
The second part of the exercise was a little less successful. The students were supposed to stand attentively by their parents and take notes on the preparation, or help prepare the dishes themselves, and then we were going to write the recipes down. I even had plans to publish a little cookbook with the recipes in them. Of course, many of my students didn't do this - I am sure that most of the boys did nothing while their mothers slaved away at the cooking! I went to the internet in search of "model" recipes, so that they would know how to write them. Here are some of the recipes I found.
My favorite dishes were the ones from Iran - and my two students made a LOT of food. My very favorite was the Gormeh Sabzi, but the dish that my student would only call "Makaroni" was also good!
Ghormeh Sabzi (6 servings)
Ingredients:
750 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup of cooking oil
1 teaspoon turmeric
1.5 cups water
1/2 cup dried limes (or fresh lime juice)
3/4 cup black-eye beans or kidney beans
1 large potato, diced (optional)
salt
black pepper
1 cup spring onions, finely chopped
1.5 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander, finely chopped (optional)
1/4 cup tareh (garlic chives), finely chopped
1/4 cup shanbelileh (fenugreek), finely chopped (optional)
Directions:
Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.
Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used.
Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.
Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.
Baked Macaroni With Mixed Vegetables (closest thing to Makaroni I could find)
Ingredients:
Macaroni 1 cup
Cabbage 1 cup
Capsicum 1/2 cup
Carrot 1/2 cup
Beans 1/4 cup
Onion 1/2 cup
Maida 1 table spoon
Milk 2 cups
Butter 2 table spoons
Oil 1 table spoon
Processed cheese 2 table spoon(grated)
Tomato ketchup 2 table spoons
Green chilli sauce 1 table spoon (optional)
Salt and white pepper as per taste
Directions:
Boil the macaroni till tender, drain, run cold water through it add few drops of oil and keep aside.
Finely chop all the vegetables and wash.
Add oil in a pan and put it on fire. Now starting with onions, beans, carrot, capsicum and cabbage, saute all the vegetables.
Add some salt and pepper to vegetables and keep aside.
Now in another pan, add 1 tablespoon butter and put it on a slow stove. Add maida to it, fry for a while then add chilled milk, stir till the mixture becomes little thick.
Remove it from stove and add macaroni, also add all the cheese and some salt and white pepper for seasoning. Now take an appropriate baking dish, grease it and spread half the macaroni mixture in it making the first layer. On top of this, spread all the sauted vegetables, covering them with tomato ketchup and chilli sauce. Now cover it with remaining mixture of macaroni. Dot the mixture with remaining butter and bake it in a very hot oven for about 15-20 minutes or till the top layer becomes golden brown. Your tasty baked macaroni with mixed vegetables is ready to be served.
I also had students from Brazil. They made desserts! I couldn't get one of them to make a feijoada!
Cocada (coconut candy)
3 cups Sugar
3/4 cup Milk
1/2 cup Corn Syrup
1/4 tsp. Salt
1 TBSP. Lemon Juice
2 cups Grated Coconut
3 TBSP. Butter
Mix the sugar, milk, corn syrup, salt, and lemon juice in a saucepan. Heat until the sugar is dissolved, stirring constantly. Bring to a boil, cover and cook for 3 minutes until steam dissolves any crystals which may have formed on sides of the pan. Uncover and cook without stirring until it reaches a soft ball stage (238° F.). Remove from the heat. Stir in coconut and butter. Pour into buttered dish. When cool, cut into squares or other shapes and allow to harden.
Brigadeiros (Brigadiers) - they were named after Brigadeiro Eduardo Gomes, a very famous Air Force commander from the forties.
Ingredients:
1 can sweetened condensed milk
1/2 stick of butter or margarine (you can use only 1 Tbsp and it will still work out)
2 heaping Tbsp of Nestlé Quick or 1 Tbsp of Quick and 1 of Hershey's Cocoa
In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or jimmies and put them in small paper cups.
BEIJINHO DE COCO (Coconut fudge candy)
INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 cup of grated coconut
½ cup of coconut milk
3 egg yokes
40 cloves to decorate.
COOK:
Over medium-low heat, stir vigorously the
sweetened condensed milk, grated coconut and egg yokes.
Cook the mixture until it thickens enough to show the pan bottom during stirring.
Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
Roll the balls over granulated sugar to decorate and stick a clove on the ball.
Hint: Grease your hands with margarine to make the balls easily.
SERVE: Place the balls in candy cups to serve.
They are great for birthday parties.
SERVING SIZE: 40 candies.
Maracuja Mousse (Passion Fruit Mousse)
Great Summer Dessert!
1 can sweetened condensed milk
same measure of passion fruit juice
3 egg whites
1 envelope of unflavored gelatin
Creme de leite-
2 cups milk
4 egg yolks (the three left from the mousse plus one)
1 cup sugar
6 whole cloves
Blend condensed milk and passion fruit juice. Dissolve gelatin in a cup of water (sprinkle it on water, stir, and let it stand for a minute). Beat egg whites until stiff and fold into mixture. Add gelatin. Wet a ring mold and pour the mousse into it. Refrigerate for 6 hours. Unmold and serve with a creme anglaise, Creme de leite. Its a perfect combination of colors and flavors because the mousse will be on the tart side.
Creme de leite-
Dissolve sugar well in milk. Beat egg yolks slightly with a whisk -or in a pinch with a fork- and add to milk and sugar mixture. Strain the mixture and cook over low heat stirring constantly with a wooden spoon until it starts to simmer. DO NOT let it boil, it will curdle on you! Refrigerate. To serve, put a slice of mousse on a plate and spoon creme on top. Use the cloves to decorate the plates. Make sure your guests don't eat them!
I also had a student from India - He finally brought me a dish! It was Pav Bhaji. You can buy ready-made packages of the spice, but here is the recipe:
Pav Bhaji - Makes 4 servings
" This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice. "
Ingredients:
1/2 cup vegetable oil
2 teaspoons chopped garlic
1 teaspoon finely chopped green chile peppers
1 cup chopped onions
2 teaspoons grated fresh ginger
1 cup chopped roma (plum) tomatoes
2 cups cauliflower, finely chopped
1 cup chopped cabbage
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala
salt to taste
1 tablespoon lemon juice
8 (2 inch square) dinner rolls
1/2 tablespoon butter
1/4 cup finely chopped onion
1 tablespoon finely chopped green chile peppers
1/4 cup chopped fresh cilantro
Directions:
1. Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
2. Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.
Spices (pav bhaji masala):
Red chili powder, 1.5 tsp
Coriander powder, 2 tsp
Turmeric powder, 1/4 tsp
Garam masala, 1 tsp
Cumin (jeera)seeds, 1/2 tsp
Amchur (mango powder) 1 tsp
Cloves, 5, cut into fine pieces
Hing (Asafoateda), 1 small grain or powder
Salt to taste
I am going to share the Mexican recipes in my next entry, but I had one Peruvian student who brought this unusual chicken soup with whole boiled eggs and pasta in it. I couldn't find the exact recipe - he brought chopped scallions and toasted corn (corn nuts?) to garnish the soup with. Here is a recipe for a chicken soup:
Peruvian Chicken Soup
Ingredients:
2 ½ lbs. chicken quartered
2 potatoes, peeled and cut into 6 pieces
6 tablespoons rice, rinsed and drained
1 stalk celery
1 tablespoon chopped garlic
1 tablespoon salt
8 1/2 cup of water
1/2 cup of frozen mixed vegetables (diced carrots, cut green beans, whole corn kernels)
1/2 bunch cilantro
Pepper and Lime juice, optional
Steps: Bring chicken, potatoes, rice, celery, garlic, 1 teaspoon salt and 8 cups of water to boil in a large saucepan over high heat. Reduce heat to medium and simmer until chicken is tender, stirring every 15 minutes. Add frozen mixed vegetables. Process cilantro and remaining 1/2 cup water in blender. Stir into soup mixture. Remove soup from heat. Remove chicken and celery stalk. When chicken is cool enough to handle, remove meat from bones. Discard skin, bones and celery stalk. Return chicken meat to soup. Bring soup to simmer over medium heat and cook for 5 minutes. Add remaining 2 teaspoons salt and pepper to taste
Monday, November 10, 2003
Recipes from Angers -
Since I am writing about living in Angers, France for my National Novel Writing Month topic, I thought that I would share recipes for foods that I enjoyed while I was there. Since I was a student, I primarily at at cafes when we ate out. Pizzas, sandwiches, and crepes were very popular with us students. I am not going to even try to find a satisfactory pizza recipe, because you need a brick oven!
I practically lived off of croque madame's while I was there! Here are recipes for both the croque monsieur and croque madame. The first is a simple one, and the second is a little more complicated, with a Mornay sauce!
CROQUE MONSIEUR - CROQUE MADAME from The French Food and Cook
Croque Monsieur ("Crunch Mister") and Croque Madame ("Crunch Missis") are very traditional snacks in France. They are very simple to make and very good. So, what are the classical recipes?
A Croque Monsieur is made of sandwich bread, ham and cheese. Butter a slice of sandwich bread, add a slice of ham then a slice of semi-soft cheese (Gruyere is traditional) and finally cover with another slice of sandwich bread. Put in oven for 10 minutes and serve right away (the bread will toast and the cheese will melt).
- For a croque-madame, just add an egg on the bread. (Note: I am always wary of the cooking time of an egg on top of the sandwich. I usually fry the egg on the side!)
Concerning the meaning of the name, the verb "croquer" means to crunch. It is difficult to say why "monsieur" or "madame", for monsieur, probably because workers were asking for a fast and hot dish in bars and cafés.
Croque Monsieur From The Paris Café Cookbook By Daniel Young
At most Paris cafes, the Croque Monsieur is no longer prepared as a square sandwich but rather as a one-sided tartine made with a large single slice of bread from a round loaf. To make a croque madame, top a monsieur with an egg. This recipe makes 4 servings.
Ingredients:
3 tablespoons unsalted butter
1/3 cup flour
2 1/4 cups milk
Salt and freshly ground black pepper
Pinch of ground nutmeg
2 cups (about 3/4 pound) grated Gruyere or Swiss cheese
1/2 cup light-colored beer
4 slices French country bread (large round loaf)
4 slices ham
Method:
1. Start by making the Mornay sauce: Melt the butter in a saucepan over low heat. Add the flour, and mix briskly with a whisk for 2 minutes.
2. Still over low heat, add 2 cups of the milk, continuing to whisk briskly. When the sauce comes to a boil, season with salt, pepper and nutmeg.
3. Add 1/2 cup of the Gruyere to complete the Mornay. Remove from the heat, and let cool.
4. Combine the remaining 1/4 cup of milk and the beer in a bowl. Add the remaining Gruyere to this liquid. Let soak for 2 minutes, then drain.
5. Top each slice of bread first with a slice of ham and then liberally with the Mornay sauce. Sprinkle with the soaked Gruyere, and cook in a toaster oven or under a broiler until golden brown.
Since Angers is near to Bretagne, crepes restaurants and stands were very common. You could make a galette, or savory dinner crepe your main course, with a salad, and for dessert, you would have a choice of dessert crepes with chocolate, custard, or jam.
BASIC "GALETTE" BATTER RECIPE
This batter is still used to make salty galettes with a very specific flour called "farine de blé noir" (buckwheat flour) This is the oldest tradition which makes delightful galettes.
Use regular wheat flour if you can't find this one!
Ingredients :
250 gr [9 oz] buckwheat flour
1 egg
1/2 liter [17 fl oz] water
1 teaspoon olive oil
1 teaspoon salt
Method: Put the flour and salt in a salad bowl and put the oil and the (whole) egg in. Turn slowly with a wooden spoon to begin to incorporate the water, bit after bit. Turn gently until the flour has disappeared ; turn very sharply so as to eliminate the lumps and obtain an homogeneous mixture. Finish pouring the water slowly while turning. Let the batter sit for at least one hour before cooking.
To prepare a crepe:
Turn the batter once more. Heat a non-stick pan and put a small chunk of butter in it. Swirl the pan to distribute the melting butter (the pan must be hot enough to hear the butter fry but not so hot that the butter should get brown!). Pour a small ladle of batter into the middle of the pan, swirling it to distribute the batter evenly (this is the important trick!). Cook until golden brown. To serve, turn the galette upside down and put the stuffing on the golden side. The stuffing will heat and melt while the other side of the galette is getting brown. Slide the galette in a large plate, fold it in half and serve it right away (or reserve in an oven plate which you will heat a couple minutes before serving). Repeat for each galette.
GALETTE PARISIENNE (Parisian Galette)
1. Prepare a batter as explained above; preheat the oven to 150C/300F if needed.
2. Grate some Swiss cheese (about 30 gr [1 oz. or more] per galette) and cut ham slices into small pieces (about 1 slice per galette).
3. Let the ham and cheese heat in the pan as explained above and generously season with pepper when ready...
4. If you wish, add some tomatoes, or add a broken egg (it will cook just a bit in the pan, this is really good !!).
5. Serve on a bed of lettuce...
BASIC CREPE BATTER RECIPE
Use this for any crepe making. There are variations with flavorings as well.
Ingredients :
200 gr [7 oz] flour
1 egg
1/2 liter [17 fl oz] milk
25 gr [1 oz] melted butter
2 pinches salt
(for sweet crepes, add 3 Tbsp. caster sugar and 1 Tbsp. of rum)
Method: Put the flour, salt (and sugar) in a salad bowl, and put the (whole) egg in. Turn with a wooden spoon and add the melted butter. Turn with a spoon gently until you have incorporated all the flour (add some milk if you need but just enough). Now that the batter is soft but not liquid you have to mix it very sharply so as to eliminate the lumps and obtain an smooth mixture. Finish pouring the milk slowly while turning. Let the batter sit for at least one hour before cooking.
To prepare a crepe:
Mix the batter again. Cook as for the galette above. The only difference is that you won't add the fillings while it is in the pan. Cook until golden brown, then turn the crepe upside-down and cook the other side the same way. Put it on a large plate, stuff it and fold it into 4, or roll it. Do that again for each crepe.
Fill the crepes with sweet specialties like marmelade or jam, Nutella chocolate spread, honey, caster or icing sugar, etc. You can also serve the crepes by themselves and offer
the different possible fillings on the table...
I loved cheeses and pates and would often go to a charcuterie (deli/butcher) or fromagerie (cheese shop) and pick up cold cuts and pate or cheese (Camembert was a favorite). Then I would go to a boulangerie (bread store) and pick up a crusty loaf of bread and have a picnic! I was also a fan of candies and pastries, but won't include those recipes right now. Too complicated.
My favorite desserts were those with ice cream - and they were readily available at most cafes. I loved the Poires Belle-Helene and the Peches Melba!
Peach Melba from News 10 Midday
INGREDIENTS:
Sliced peaches (fresh or frozen)
1 tablespoon butter
1 tablespoon brown sugar
Dash nutmeg
Dash cinnamon
French vanilla ice cream
Slice of pound cake or sponge cake
Raspberry puree
Toasted almonds, sliced
Whipped cream
DIRECTIONS: Heat butter and brown sugar. Sprinkle nutmeg and cinnamon, and add sliced peaches. Layer raspberry puree and ice cream, and pour peaches over them. Finish with whipped cream and toasted almonds.
Poires Belle Hélène from About.com
Pears poached in vanilla syrup, served with chocolate sauce and vanilla ice cream. This classic French dessert made its first appearance in restaurants along the Grands Boulevards of Paris in 1865. It owes its name to Hélène, the Queen of Sparta, the principal personnage in the Offenbach operetta, "La Belle Hélène".
Ingredients-
For the pears:
6 firm pears
3/4 cup sugar
3 cups water
1 vanilla bean
2 lemons
For the chocolate sauce:
8 oz. semi-sweet chocolate, chopped
1/2 cup water
1 Tablespoon brandy
To Serve: vanilla ice cream
1. Cut one of the lemons in half. Peel a pear, leaving stem intact and rub immediately with the cut lemon.
2. Working from the bottom, scoop out the seeds and membrane using a vegetable peeler. Repeat with remaining pears.
3. Pare the zest from the other lemon and then squeeze out the juice.
4. Cut the vanilla bean in half. Combine the water, vanilla bean, lemon zest, lemon juice and sugar in a saucepan.
5. Heat the mixture until the sugar has dissolved, then bring it to a boil.
6. Remove the pan from the heat; add the whole pears. Cut a piece of parchment paper the same diameter of the saucepan. Dampen it and place it on top of the pears to keep them submerged while poaching.
7. Simmer the pears over low heat until tender. About 25-35 minutes, depending on ripeness. Let the pears cool in the poaching liquid.
8. Combine the water and chocolate in a saucepan and melt over low heat until smooth. (P.S. this is probably a chef no-no, but I always melt my chocolate in the microwave.)
8. Remove from heat and stir in the brandy. Keep the sauce warm.
To serve:
Drain the pears well and place one in the center of each of 6 chilled serving plates. Arrange 3 or 5 small scoops of ice cream around the pears. Gently spoon the chocolate sauce over the pears and serve. Pass remaining chocolate sauce.
Note to self: Try this recipe for Gratin de fruits rouges (berries gratin). Sounds delicious!
Since I am writing about living in Angers, France for my National Novel Writing Month topic, I thought that I would share recipes for foods that I enjoyed while I was there. Since I was a student, I primarily at at cafes when we ate out. Pizzas, sandwiches, and crepes were very popular with us students. I am not going to even try to find a satisfactory pizza recipe, because you need a brick oven!
I practically lived off of croque madame's while I was there! Here are recipes for both the croque monsieur and croque madame. The first is a simple one, and the second is a little more complicated, with a Mornay sauce!
CROQUE MONSIEUR - CROQUE MADAME from The French Food and Cook
Croque Monsieur ("Crunch Mister") and Croque Madame ("Crunch Missis") are very traditional snacks in France. They are very simple to make and very good. So, what are the classical recipes?
A Croque Monsieur is made of sandwich bread, ham and cheese. Butter a slice of sandwich bread, add a slice of ham then a slice of semi-soft cheese (Gruyere is traditional) and finally cover with another slice of sandwich bread. Put in oven for 10 minutes and serve right away (the bread will toast and the cheese will melt).
- For a croque-madame, just add an egg on the bread. (Note: I am always wary of the cooking time of an egg on top of the sandwich. I usually fry the egg on the side!)
Concerning the meaning of the name, the verb "croquer" means to crunch. It is difficult to say why "monsieur" or "madame", for monsieur, probably because workers were asking for a fast and hot dish in bars and cafés.
Croque Monsieur From The Paris Café Cookbook By Daniel Young
At most Paris cafes, the Croque Monsieur is no longer prepared as a square sandwich but rather as a one-sided tartine made with a large single slice of bread from a round loaf. To make a croque madame, top a monsieur with an egg. This recipe makes 4 servings.
Ingredients:
3 tablespoons unsalted butter
1/3 cup flour
2 1/4 cups milk
Salt and freshly ground black pepper
Pinch of ground nutmeg
2 cups (about 3/4 pound) grated Gruyere or Swiss cheese
1/2 cup light-colored beer
4 slices French country bread (large round loaf)
4 slices ham
Method:
1. Start by making the Mornay sauce: Melt the butter in a saucepan over low heat. Add the flour, and mix briskly with a whisk for 2 minutes.
2. Still over low heat, add 2 cups of the milk, continuing to whisk briskly. When the sauce comes to a boil, season with salt, pepper and nutmeg.
3. Add 1/2 cup of the Gruyere to complete the Mornay. Remove from the heat, and let cool.
4. Combine the remaining 1/4 cup of milk and the beer in a bowl. Add the remaining Gruyere to this liquid. Let soak for 2 minutes, then drain.
5. Top each slice of bread first with a slice of ham and then liberally with the Mornay sauce. Sprinkle with the soaked Gruyere, and cook in a toaster oven or under a broiler until golden brown.
Since Angers is near to Bretagne, crepes restaurants and stands were very common. You could make a galette, or savory dinner crepe your main course, with a salad, and for dessert, you would have a choice of dessert crepes with chocolate, custard, or jam.
BASIC "GALETTE" BATTER RECIPE
This batter is still used to make salty galettes with a very specific flour called "farine de blé noir" (buckwheat flour) This is the oldest tradition which makes delightful galettes.
Use regular wheat flour if you can't find this one!
Ingredients :
250 gr [9 oz] buckwheat flour
1 egg
1/2 liter [17 fl oz] water
1 teaspoon olive oil
1 teaspoon salt
Method: Put the flour and salt in a salad bowl and put the oil and the (whole) egg in. Turn slowly with a wooden spoon to begin to incorporate the water, bit after bit. Turn gently until the flour has disappeared ; turn very sharply so as to eliminate the lumps and obtain an homogeneous mixture. Finish pouring the water slowly while turning. Let the batter sit for at least one hour before cooking.
To prepare a crepe:
Turn the batter once more. Heat a non-stick pan and put a small chunk of butter in it. Swirl the pan to distribute the melting butter (the pan must be hot enough to hear the butter fry but not so hot that the butter should get brown!). Pour a small ladle of batter into the middle of the pan, swirling it to distribute the batter evenly (this is the important trick!). Cook until golden brown. To serve, turn the galette upside down and put the stuffing on the golden side. The stuffing will heat and melt while the other side of the galette is getting brown. Slide the galette in a large plate, fold it in half and serve it right away (or reserve in an oven plate which you will heat a couple minutes before serving). Repeat for each galette.
GALETTE PARISIENNE (Parisian Galette)
1. Prepare a batter as explained above; preheat the oven to 150C/300F if needed.
2. Grate some Swiss cheese (about 30 gr [1 oz. or more] per galette) and cut ham slices into small pieces (about 1 slice per galette).
3. Let the ham and cheese heat in the pan as explained above and generously season with pepper when ready...
4. If you wish, add some tomatoes, or add a broken egg (it will cook just a bit in the pan, this is really good !!).
5. Serve on a bed of lettuce...
BASIC CREPE BATTER RECIPE
Use this for any crepe making. There are variations with flavorings as well.
Ingredients :
200 gr [7 oz] flour
1 egg
1/2 liter [17 fl oz] milk
25 gr [1 oz] melted butter
2 pinches salt
(for sweet crepes, add 3 Tbsp. caster sugar and 1 Tbsp. of rum)
Method: Put the flour, salt (and sugar) in a salad bowl, and put the (whole) egg in. Turn with a wooden spoon and add the melted butter. Turn with a spoon gently until you have incorporated all the flour (add some milk if you need but just enough). Now that the batter is soft but not liquid you have to mix it very sharply so as to eliminate the lumps and obtain an smooth mixture. Finish pouring the milk slowly while turning. Let the batter sit for at least one hour before cooking.
To prepare a crepe:
Mix the batter again. Cook as for the galette above. The only difference is that you won't add the fillings while it is in the pan. Cook until golden brown, then turn the crepe upside-down and cook the other side the same way. Put it on a large plate, stuff it and fold it into 4, or roll it. Do that again for each crepe.
Fill the crepes with sweet specialties like marmelade or jam, Nutella chocolate spread, honey, caster or icing sugar, etc. You can also serve the crepes by themselves and offer
the different possible fillings on the table...
I loved cheeses and pates and would often go to a charcuterie (deli/butcher) or fromagerie (cheese shop) and pick up cold cuts and pate or cheese (Camembert was a favorite). Then I would go to a boulangerie (bread store) and pick up a crusty loaf of bread and have a picnic! I was also a fan of candies and pastries, but won't include those recipes right now. Too complicated.
My favorite desserts were those with ice cream - and they were readily available at most cafes. I loved the Poires Belle-Helene and the Peches Melba!
Peach Melba from News 10 Midday
INGREDIENTS:
Sliced peaches (fresh or frozen)
1 tablespoon butter
1 tablespoon brown sugar
Dash nutmeg
Dash cinnamon
French vanilla ice cream
Slice of pound cake or sponge cake
Raspberry puree
Toasted almonds, sliced
Whipped cream
DIRECTIONS: Heat butter and brown sugar. Sprinkle nutmeg and cinnamon, and add sliced peaches. Layer raspberry puree and ice cream, and pour peaches over them. Finish with whipped cream and toasted almonds.
Poires Belle Hélène from About.com
Pears poached in vanilla syrup, served with chocolate sauce and vanilla ice cream. This classic French dessert made its first appearance in restaurants along the Grands Boulevards of Paris in 1865. It owes its name to Hélène, the Queen of Sparta, the principal personnage in the Offenbach operetta, "La Belle Hélène".
Ingredients-
For the pears:
6 firm pears
3/4 cup sugar
3 cups water
1 vanilla bean
2 lemons
For the chocolate sauce:
8 oz. semi-sweet chocolate, chopped
1/2 cup water
1 Tablespoon brandy
To Serve: vanilla ice cream
1. Cut one of the lemons in half. Peel a pear, leaving stem intact and rub immediately with the cut lemon.
2. Working from the bottom, scoop out the seeds and membrane using a vegetable peeler. Repeat with remaining pears.
3. Pare the zest from the other lemon and then squeeze out the juice.
4. Cut the vanilla bean in half. Combine the water, vanilla bean, lemon zest, lemon juice and sugar in a saucepan.
5. Heat the mixture until the sugar has dissolved, then bring it to a boil.
6. Remove the pan from the heat; add the whole pears. Cut a piece of parchment paper the same diameter of the saucepan. Dampen it and place it on top of the pears to keep them submerged while poaching.
7. Simmer the pears over low heat until tender. About 25-35 minutes, depending on ripeness. Let the pears cool in the poaching liquid.
8. Combine the water and chocolate in a saucepan and melt over low heat until smooth. (P.S. this is probably a chef no-no, but I always melt my chocolate in the microwave.)
8. Remove from heat and stir in the brandy. Keep the sauce warm.
To serve:
Drain the pears well and place one in the center of each of 6 chilled serving plates. Arrange 3 or 5 small scoops of ice cream around the pears. Gently spoon the chocolate sauce over the pears and serve. Pass remaining chocolate sauce.
Note to self: Try this recipe for Gratin de fruits rouges (berries gratin). Sounds delicious!
Saturday, November 01, 2003
My newest cookbook is called The Dinner Doctor by Anne Byrn. I have her other two books, The Cake Mix Doctor and Chocolate from The Cake Mix Doctor. This new book looks great: I am all about using easy to purchase ingredients to make a meal!
Here are some sample recipes that I have found on the Internet:
Pumpkin Orange Soup with Parmesan Toasts
Ingredients:
• 1 can (15 ounces) pumpkin
• 2 cans (14-14.5 ounces each) low-sodium chicken broth
• 1 clove garlic, crushed in a garlic press
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 medium-size orange, rinsed
• 16 slices (½ inch thick) French bread
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
Directions:
1. Preheat the broiler.
2. Place the pumpkin, chicken broth, garlic, bay leaf, and thyme in a 2-quart saucepan and heat over the medium-high heat, stirring just to combine. While the mixture is coming to a boil, grate enough orange zest for 1 teaspoon and add this to the soup. Cut the orange in half and juice it. You should have about 1/3 cup. Stir the orange juice into the soup. When the soup comes to a boil, cover the pan and reduce the heat to low. Let the soup simmer, stirring it occasionally, until it is thickened and the flavors blend, 8 minutes.
3. Meanwhile, make the Parmesan toasts: Place the slices of bread on a baking sheet and broil them until they are lightly browned, 1 minute. Remove the baking sheet from the broiler, turn the bread slices over, brush the untoasted side with the olive oil, and sprinkle some of the Parmesan cheese over each slice, dividing it equally among them. Return the bread slices to the broiler and broil until the Parmesan melts, 15-20 seconds. Remove the baking sheet from the broiler and keep the toasts warm until ready to serve.
4. To serve, remove and discard the bay leaf from the soup. Ladle the soup into serving bowls and top each with two Parmesan toasts or pass the toasts separately. Serves 6 to 8 as a starter.
Asian Chicken Salad
Ingredients
• 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
• ½ cup pre-sliced almonds
• ¾ cup bottled red wine vinaigrette
• 1 package (16 ounces) coleslaw mix or broccoli slaw mix
• 2 cups shredded cooked chicken
• ½ cup fresh cilantro leaves
• 2 scallions, both white and light green parts, chopped (for ¼ cup)
Directions:
1. Preheat the oven to 350°F.
2. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
3. Meanwhile, pour the red wine vinaigrette into a measuring cup and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.
4. Place the slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine the ingredients well.
5. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve. Serves 4 to 6 as a main course
Mini Cheese Calzones
Ingredients:
• 6 sticks (1 ounce each) string cheese
• 1 package (11 ounces) refrigerated bread-stick dough
• 1 cup jarred marinara sauce or pizza sauce for serving
Directions:
1. Preheat the oven to 400°F
2. Unwrap the string cheese sticks and cut them in half crosswise. Open or unroll the bread-stick dough and separate it into 12 rectangles. Coil a rectangle of bread-stick dough around a piece of cheese stick as if you were wrapping it with yarn. Completely cover the cheese, tucking the dough ends under and pinching them to seal closed. Repeat with the remaining dough and cheese. Place the dough-covered cheese on an ungreased baking sheet.
3. Bake the mini calzones until they are golden brown, about 12 minutes. Remove them from the baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking. Serves 6 (makes 12 mini calzones)
Sweet-And-Sour Brisket of Beef
Ingredients:
• 1 beef brisket (4 to 5 pounds), trimmed of fat
• ¼ cup all-purpose flour
• 1 packet (1.25 ounces) onion soup mix
• 1 can (10.75 ounces) tomato soup
• ¼ teaspoon black pepper
• 2 tablespoons light brown sugar
• 2 tablespoons red wine vinegar
Directions
1. Pat the brisket dry with paper towels. Place the flour in a shallow bowl. Dredge the brisket in the flour, then shake off the excess. Place the brisket in a 4½ -to 6-quart slow cooker.
2. Place the onion soup mix, tomato soup, and pepper in a small bowl with ¼ cup of water and stir to combine. Pour this mixture over the brisket.
3. Cover the cooker and cook the beef on high heat until it is quite tender, 6 hours. Remove the brisket from the cooker and place it on a platter. Cover it loosely with aluminum foil to keep it warm.
4. Strain the liquid that is left in the cooker. Spoon off as much fat as possible or use a gravy separator to remove the fat from the liquid. Pour the strained and defatted liquid into a 2-quart saucepan and heat over medium heat. Add the brown sugar and vinegar and stir until the sauce heats through and the brown sugar melts. Slice the brisket, pour enough sauce over it to moisten it, then serve the remaining sauce on the side. Serves 12
Orange Dreamsicle Layer Cake
Ingredients:
• Vegetable oil cooking spray, for misting the pans
• All-purpose flour, for dusting the pans
• 1 package (18.25 ounces) plain orange cake mix
• 1 package (3 ounces) orange gelatin
•1/3 cup vegetable oil
•3 large eggs
•1 teaspoon pure orange extract
•1 package (8 ounces) sour cream
•1 cup sweetened flaked coconut
•1 ¼ cups confectioners' sugar, sifted
•½ cup fresh orange juice
•1 container (8 ounces) frozen whipped topping, thawed
Directions:
1. Place a rack in the center of the oven and preheat the oven to 350°F.
2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 ¼ cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week. Serves 12.
Sour Cream Cinnamon Loaf
Makes 1 loaf
Vegetable oil cooking spray, for misting the loaf pan
Flour, for dusting the loaf pan
1 package (19.1 ounces) cinnamon swirl muffin mix (Duncan Hines)
1 cup reduced-fat sour cream
1 large egg
1/4 cup pre-chopped pecans (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees.
2. Lightly mist a 9-by-5-inch loaf pan with vegetable oil cooking spray, then dust it with flour. Shake out the excess flour. Set the loaf pan aside.
3. Set aside the packets of cinnamon swirl and of topping mix from the muffin mix. Place the muffin mix, sour cream, egg, and 3 tablespoons water in a large mixing bowl. Beat with an electric mixer on low speed for 20 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 minute longer, scraping the side down again if necessary. The batter should be well combined and thick. Pour half to two-thirds of the batter into the prepared loaf pan.
4. Knead the packet of cinnamon swirl with your fingers a few times, then open it and squeeze the contents evenly over the batter. With a rubber spatula, spread the remaining batter over the top. Place the pecans, if using, in a small bowl and stir in the topping mix. Sprinkle the topping over the loaf.
5. Bake the loaf until it springs back when lightly pressed with a finger, 43 to 47 minutes. Remove the loaf pan from the oven and place it on a wire rack to cool for 15 minutes. Dust with confectioners' sugar. Then, run a long, sharp knife around the edges of the loaf and serve warm slices right from the pan, if you wish.
Here are some sample recipes that I have found on the Internet:
Pumpkin Orange Soup with Parmesan Toasts
Ingredients:
• 1 can (15 ounces) pumpkin
• 2 cans (14-14.5 ounces each) low-sodium chicken broth
• 1 clove garlic, crushed in a garlic press
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 medium-size orange, rinsed
• 16 slices (½ inch thick) French bread
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
Directions:
1. Preheat the broiler.
2. Place the pumpkin, chicken broth, garlic, bay leaf, and thyme in a 2-quart saucepan and heat over the medium-high heat, stirring just to combine. While the mixture is coming to a boil, grate enough orange zest for 1 teaspoon and add this to the soup. Cut the orange in half and juice it. You should have about 1/3 cup. Stir the orange juice into the soup. When the soup comes to a boil, cover the pan and reduce the heat to low. Let the soup simmer, stirring it occasionally, until it is thickened and the flavors blend, 8 minutes.
3. Meanwhile, make the Parmesan toasts: Place the slices of bread on a baking sheet and broil them until they are lightly browned, 1 minute. Remove the baking sheet from the broiler, turn the bread slices over, brush the untoasted side with the olive oil, and sprinkle some of the Parmesan cheese over each slice, dividing it equally among them. Return the bread slices to the broiler and broil until the Parmesan melts, 15-20 seconds. Remove the baking sheet from the broiler and keep the toasts warm until ready to serve.
4. To serve, remove and discard the bay leaf from the soup. Ladle the soup into serving bowls and top each with two Parmesan toasts or pass the toasts separately. Serves 6 to 8 as a starter.
Asian Chicken Salad
Ingredients
• 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
• ½ cup pre-sliced almonds
• ¾ cup bottled red wine vinaigrette
• 1 package (16 ounces) coleslaw mix or broccoli slaw mix
• 2 cups shredded cooked chicken
• ½ cup fresh cilantro leaves
• 2 scallions, both white and light green parts, chopped (for ¼ cup)
Directions:
1. Preheat the oven to 350°F.
2. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
3. Meanwhile, pour the red wine vinaigrette into a measuring cup and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.
4. Place the slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine the ingredients well.
5. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve. Serves 4 to 6 as a main course
Mini Cheese Calzones
Ingredients:
• 6 sticks (1 ounce each) string cheese
• 1 package (11 ounces) refrigerated bread-stick dough
• 1 cup jarred marinara sauce or pizza sauce for serving
Directions:
1. Preheat the oven to 400°F
2. Unwrap the string cheese sticks and cut them in half crosswise. Open or unroll the bread-stick dough and separate it into 12 rectangles. Coil a rectangle of bread-stick dough around a piece of cheese stick as if you were wrapping it with yarn. Completely cover the cheese, tucking the dough ends under and pinching them to seal closed. Repeat with the remaining dough and cheese. Place the dough-covered cheese on an ungreased baking sheet.
3. Bake the mini calzones until they are golden brown, about 12 minutes. Remove them from the baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking. Serves 6 (makes 12 mini calzones)
Sweet-And-Sour Brisket of Beef
Ingredients:
• 1 beef brisket (4 to 5 pounds), trimmed of fat
• ¼ cup all-purpose flour
• 1 packet (1.25 ounces) onion soup mix
• 1 can (10.75 ounces) tomato soup
• ¼ teaspoon black pepper
• 2 tablespoons light brown sugar
• 2 tablespoons red wine vinegar
Directions
1. Pat the brisket dry with paper towels. Place the flour in a shallow bowl. Dredge the brisket in the flour, then shake off the excess. Place the brisket in a 4½ -to 6-quart slow cooker.
2. Place the onion soup mix, tomato soup, and pepper in a small bowl with ¼ cup of water and stir to combine. Pour this mixture over the brisket.
3. Cover the cooker and cook the beef on high heat until it is quite tender, 6 hours. Remove the brisket from the cooker and place it on a platter. Cover it loosely with aluminum foil to keep it warm.
4. Strain the liquid that is left in the cooker. Spoon off as much fat as possible or use a gravy separator to remove the fat from the liquid. Pour the strained and defatted liquid into a 2-quart saucepan and heat over medium heat. Add the brown sugar and vinegar and stir until the sauce heats through and the brown sugar melts. Slice the brisket, pour enough sauce over it to moisten it, then serve the remaining sauce on the side. Serves 12
Orange Dreamsicle Layer Cake
Ingredients:
• Vegetable oil cooking spray, for misting the pans
• All-purpose flour, for dusting the pans
• 1 package (18.25 ounces) plain orange cake mix
• 1 package (3 ounces) orange gelatin
•1/3 cup vegetable oil
•3 large eggs
•1 teaspoon pure orange extract
•1 package (8 ounces) sour cream
•1 cup sweetened flaked coconut
•1 ¼ cups confectioners' sugar, sifted
•½ cup fresh orange juice
•1 container (8 ounces) frozen whipped topping, thawed
Directions:
1. Place a rack in the center of the oven and preheat the oven to 350°F.
2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 ¼ cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week. Serves 12.
Sour Cream Cinnamon Loaf
Makes 1 loaf
Vegetable oil cooking spray, for misting the loaf pan
Flour, for dusting the loaf pan
1 package (19.1 ounces) cinnamon swirl muffin mix (Duncan Hines)
1 cup reduced-fat sour cream
1 large egg
1/4 cup pre-chopped pecans (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees.
2. Lightly mist a 9-by-5-inch loaf pan with vegetable oil cooking spray, then dust it with flour. Shake out the excess flour. Set the loaf pan aside.
3. Set aside the packets of cinnamon swirl and of topping mix from the muffin mix. Place the muffin mix, sour cream, egg, and 3 tablespoons water in a large mixing bowl. Beat with an electric mixer on low speed for 20 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 minute longer, scraping the side down again if necessary. The batter should be well combined and thick. Pour half to two-thirds of the batter into the prepared loaf pan.
4. Knead the packet of cinnamon swirl with your fingers a few times, then open it and squeeze the contents evenly over the batter. With a rubber spatula, spread the remaining batter over the top. Place the pecans, if using, in a small bowl and stir in the topping mix. Sprinkle the topping over the loaf.
5. Bake the loaf until it springs back when lightly pressed with a finger, 43 to 47 minutes. Remove the loaf pan from the oven and place it on a wire rack to cool for 15 minutes. Dust with confectioners' sugar. Then, run a long, sharp knife around the edges of the loaf and serve warm slices right from the pan, if you wish.
