2 cups 1/2 & 1/2
1 medium onion
1/2 stick unsalted butter
3/4 lb thinly sliced mushrooms
4 tsp flour
1 cup beef broth
1/2 bay leaf
1/4 tsp salt
1/8 tsp black pepper
1 tsp lemon juice
Bring 1/2 & 1/2 to a boil in a heavy sauce pan. Remove from heat and keep warm. Cut 3/4" crosswise slice of onion and reserve the rest for later. Heat butter, whisk in 1 tsp flour. Add mushrooms and cook for 8 - 10 minutes, until brown. Add onion slice, sprinkle with remaining flour and cook, stirring for two minutes. Add broth slowly, stirring constantly. Add 1/2 & 1/2, bay leaf, salt and pepper. Reduce heat to low and cook or 10 minutes, stirring occasionally. Discard onion and bay leaf. Stir in lemon juice and serve.
9/22/2007
Grandma Baron's Cheesecake
Crust:
1 3/4 graham cracker crumbs (28 squares)
1/4 cup chopped walnuts
1/2 tsp cinnamon
1/2 cup melted butter
1/4 cup sugar
Filling:
3 eggs
16 oz cream cheese
1 cup sugar
2 tsp vanilla
2 cups sour cream
Preheat oven to 375. Mix all crust ingredients and put in 9 inch spring form pan. Spread over bottom and half way up the sides. Mix cream cheese, sugar and vanilla. Add eggs one at a time, then blend in sour cream. Pour into pan and bake for one hour. Chill for 4 to 5 hours or over night in pan before serving.
1 3/4 graham cracker crumbs (28 squares)
1/4 cup chopped walnuts
1/2 tsp cinnamon
1/2 cup melted butter
1/4 cup sugar
Filling:
3 eggs
16 oz cream cheese
1 cup sugar
2 tsp vanilla
2 cups sour cream
Preheat oven to 375. Mix all crust ingredients and put in 9 inch spring form pan. Spread over bottom and half way up the sides. Mix cream cheese, sugar and vanilla. Add eggs one at a time, then blend in sour cream. Pour into pan and bake for one hour. Chill for 4 to 5 hours or over night in pan before serving.
Mary McMinn's Fruit Muffins
This comes from my friend Lauren's mom.
1 1/4 cup strawberries (or other seasonal fruit)
3 Tb butter
2 tsp. orange zest
2 eggs
1 1/2 cups flour
1 1/4 cups sugar
1 tsp baking powder
1/2 tsp salt
Preheat oven to 400. Combine first four ingredients in blender. Mix the rest and fold in together. Bake in muffin pans for 20 minutes. Double the recipe for a bundt size cake.
1 1/4 cup strawberries (or other seasonal fruit)
3 Tb butter
2 tsp. orange zest
2 eggs
1 1/2 cups flour
1 1/4 cups sugar
1 tsp baking powder
1/2 tsp salt
Preheat oven to 400. Combine first four ingredients in blender. Mix the rest and fold in together. Bake in muffin pans for 20 minutes. Double the recipe for a bundt size cake.
Thoroughbred (Almost Derby) Pie
From the NYTimes back in October, 2004. This desert is very rich and unusual. It is also great because of the simple ingredients.
1 unbaked 9-inch pie crust
4 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup dark brown sugar
1/2 cup flour
3/4 cup chopped walnuts
3/4 cup semisweet-chocolate chips.
Preheat the oven to 350 degrees. Place the crust in a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Remove from the heat and set aside.
In a medium bowl, combine the butter, eggs and vanilla extract. Add the brown sugar and flour and mix until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips. Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.
1 unbaked 9-inch pie crust
4 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup dark brown sugar
1/2 cup flour
3/4 cup chopped walnuts
3/4 cup semisweet-chocolate chips.
Preheat the oven to 350 degrees. Place the crust in a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Remove from the heat and set aside.
In a medium bowl, combine the butter, eggs and vanilla extract. Add the brown sugar and flour and mix until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips. Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.
Brigitte’s Tabbouleh Salad
This recipe came from the NYTimes magazine on November 5, 2006. So simple and delicious.
½ cup tomato juice
1 ½ cups instant couscous
¼ cup olive oil
1 cup fresh or canned cooked chickpeas
1 ½ cups diced tomatoes
1 cup peeled, seeded and diced cucumber
1 teaspoon finely chopped garlic
3 tablespoons finely chopped shallots
Zest of 1/2 lemon
3 tablespoons lemon juice
2 cups tightly packed mint leaves, finely chopped
2 teaspoons salt
Black pepper to taste
Tabasco or cayenne pepper.
Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.
½ cup tomato juice
1 ½ cups instant couscous
¼ cup olive oil
1 cup fresh or canned cooked chickpeas
1 ½ cups diced tomatoes
1 cup peeled, seeded and diced cucumber
1 teaspoon finely chopped garlic
3 tablespoons finely chopped shallots
Zest of 1/2 lemon
3 tablespoons lemon juice
2 cups tightly packed mint leaves, finely chopped
2 teaspoons salt
Black pepper to taste
Tabasco or cayenne pepper.
Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.
Iceberg With Smoked-Bacon-and-Buttermilk Dressing
Adapted from Robert Carter, Peninsula Grill. This is from the NYTimes and I really liked the buttermilk herb dressing. It keeps for a while as well.
2 heads iceberg lettuce
8 ripe Roma tomatoes, sliced thin
2 cups buttermilk herb dressing (see recipe)
12 slices smoked bacon, diced into 1/2-inch pieces (about 2 cups) and fried.
Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates. Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing. Sprinkle bacon over each wedge. Serve immediately.
Buttermilk Herb Dressing
1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper.
Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.
2 heads iceberg lettuce
8 ripe Roma tomatoes, sliced thin
2 cups buttermilk herb dressing (see recipe)
12 slices smoked bacon, diced into 1/2-inch pieces (about 2 cups) and fried.
Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates. Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing. Sprinkle bacon over each wedge. Serve immediately.
Buttermilk Herb Dressing
1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper.
Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.
9/04/2007
Coconut Banana Bread with Lime Glaze
I got this recipe from the magazine Cooking Light and it was such a hit. The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preparation
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preparation
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
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