Cooking

Cheese Fondue Recipe

Wed, 14 Jan 2009 21:54:43 -0500

http://www.epicurious.com/recipes/food/views/Cheese-Fondu...

Posted by Marcelo

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Three-cheese Fondue with Champagne Recipe

Wed, 14 Jan 2009 21:55:17 -0500

http://www.epicurious.com/recipes/food/views/Three-Cheese...

Posted by Marcelo

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Cheese Fondue Recipe

Wed, 14 Jan 2009 21:55:48 -0500

http://www.epicurious.com/recipes/food/views/Cheese-Fondu...

Posted by Marcelo

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Chipotle Cheese Fondue Recipe

Wed, 14 Jan 2009 21:56:18 -0500

http://www.epicurious.com/recipes/food/views/Chipotle-Che...

Posted by Marcelo

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Garlic Cheese Fondue Recipe

Wed, 14 Jan 2009 21:56:32 -0500

http://www.epicurious.com/recipes/food/views/Garlic-Chees...

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Sweet Potato Burritos

Fri, 21 Aug 2009 07:07:14 -0400

This recipe has become a staple in our lives. Just wanted to share.

Ingredients
2 1/2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup low-salt vegetable broth
1/2 cup coarsely chopped onion
2 garlic cloves, minced
3/4 cup fresh/frozen corn kernels (about 2 ears)
3/4 cup drained canned black beans, partially mashed
1/2 cup chopped red bell pepper
1/4 cup minced fresh cilantro
1 1/2 tablespoons fresh lime juice
3/4 cup canned fat-free low-sodium refried beans
8 (8-inch) flour tortillas
1/2 cup fat-free sour cream
1/2 cup bottled salsa
4 teaspoons chopped fresh cilantro (optional)

Preparation
Preheat oven to 350°.

Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.

Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.

Nutritional Information
Calories: 251 (14% from fat)
Fat: 3.8g (sat 0.6g,mono 1.4g,poly 1.5g)
Protein: 8.1g
Carbohydrate: 46.4g
Fiber: 4.6g
Cholesterol: 0.0mg
Iron: 2.6mg
Sodium: 328mg
Calcium: 87mg

Comments

Sounds delicious. I am going to make these this weekend.

over 2 years ago by Chris

Posted by Marcelo

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Celery Soup

Fri, 08 Aug 2008 13:10:00 -0400

CELERY ROOT SOUP WITH SPICED MAPLE VINEGAR

Published: November 16, 2005 in The New York Times
(I hate celery but this is one of my favorite recipes ever! I only tried it because David loves celery, and love makes us do things we would never do otherwise….)

Adapted from Perry St., Jean-Georges Vongerichten's new restaurant in the West Village.

Time: 50 minutes

1 celery root, about 1_ pounds, peeled and cut in chunks
1 cup heavy cream
Salt
_ cup maple syrup
_ cup red wine vinegar
_ teaspoon ground allspice
_ teaspoon ground cloves
Freshly ground white pepper.

1. Place celery root in a saucepan with 3 2/3 cups water and the heavy cream. Add 1 teaspoon salt, or to taste, bring to a simmer and cook until celery root is very tender, about 35 minutes.

2. While celery root cooks, combine maple syrup, vinegar, allspice and cloves in a small saucepan. Bring to a simmer and remove from heat.

3. When celery root is tender, purée contents of saucepan. Reheat and season to taste with salt and white pepper. Remove from heat and cover until ready to serve.

4. To serve, pour 1_ tablespoons of warm maple syrup mixture in each of 8 teacups. Reheat soup and ladle over syrup. Serve at once.

Yield: 8 small servings.

Posted by Marcelo

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Mamma DelGaudio's Tiramisu

Mon, 23 Feb 2009 09:19:29 -0500

This recipe comes from my Monther-in-law, Carol DelGaudio-Keibel.

Tiramisu

1 cup heavy cream
1 pound mascarpone cream cheese
1/2 cup confectioner's sugar
1/2 cup Kahlua; divided into 2 - 1/4 cups
1/4 cup espresso coffee
1 tbsp cocoa (little more if you like extra cocoa)
28-30 plain Lady fingers (softened ones if possible)

Prep

1. In a small bowl, whip the cream until quite stiff but not solid. Set the whipped cream aside
2. In a medium-size bowl, combine the mascarpone, confectioners sugar, and 1/4 cup Kahlua
3 Fold the whipped cream gently into the mascarpone mixture and set aside
4. In a small flat-bottom dish, combine the espresso and the remaining 1/4 cup Kahlua
5. Place the Lady Fingers in a 9"x12" walled baking dish in 1-layer
6. Paint the Lady Fingers with the espresso/kahlua mixture
7. Divide the mascarpone/whipped cream mixture and pour/spread over lady fingers
8. Sprinkle with half of the cocoa
9. Add anther layer of lady fingers on top and repeat
10. Sprinkle with remaining cocoa

Chill until served.

Posted by Marcelo

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The Minimalist - Recipes for 101 Simple Salads for the Season - NYTimes.com

Tue, 21 Jul 2009 17:56:19 -0400

salads

http://www.nytimes.com/2009/07/22/dining/22mlist.html?_r=...

Comments

Yummy. Love salads.

over 2 years ago by Marcelo

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Food for Thought

Fri, 06 Feb 2009 08:26:03 -0500

Dishes that help with learning, memory and other benefits. Originally published in The Economist.

We have this clipping handy and we really like the salad. We haven't tried the other dishes yet.

http://www.economist.com/displaystory.cfm?story_id=11745528

Posted by Marcelo

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Steak Tartare

Tue, 16 Mar 2010 10:13:19 -0400

Would love to try out this recipe. If only I could read French...

http://www.ricardocuisine.com/recettes/entrees-et-amuse-g...

Comments

To the best of my translating abilities (and with the help of Google Translation), here’s the recipe in English:

Vinaigrette

3 tbsp olive oil
2 tbsp whole grain mustard
1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp capers, chopped
Sambal oelek or Tabasco to taste
Salt and pepper

Beef
400 g beef tenderloin or inside round
1 shallot, finely chopped
1 egg yolk
2 tbsp fresh parsley, chopped with scissors

In a bowl, mix all ingredients for the vinaigrette. Put aside.
With a knife or using a hand-cranked grinder (with a medium grid?), finely chop the beef.
In a bowl, mix vinaigrette, beef, shallot, egg yolk and parsley. Adjust seasoning to taste.
Serve cold with an endive, celery and crouton salad. For a nice presentation, form tartar using a clean tin can open at both ends. Garnish with a caper berry if desired.
Notes – Not only is inside round less expensive, it is also firmer than the tenderloin, which gives a more appetizing texture.
Enjoy!

almost 2 years ago by Melanie

oh.. you're the coolest. Thanks for translating it!!

almost 2 years ago by Marcelo

Posted by Marcelo

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Beet & Pear Salad with Borgonzola Cheese & Candied Walnuts

Wed, 04 Aug 2010 21:54:01 -0400

At the Imperial restaurant in Ottawa, I had a truly tasty salad. Tonight, I tried to make a version inspired by that recipe:

Julienned beet and pear
On a bed of mixed greens
With thinly sliced red onion
Topped with maple candied walnuts
And globs of borgonzola cheese
With a lime juice and mint dressing
And salt and pepper to taste

YU-MMY!

http://www.corkboard.it/posting/show/7622-imperial

Posted by Marcelo

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Chard and Kale Salad Recipe

Sat, 12 Sep 2009 10:51:55 -0400

Here's a recipe for a salad I made last night. Quantities aren't exact so this is more of a guideline. Follow your instincts and your taste buds to find the balance that works for you.

As you eat this salad, you will feel the vitamins and nutrients entering your system. Pretty cool.

clean a bunch of chard and kale from old or non-fresh leaves

remove stems from kale leaves

cut the chard and kale leaves like you'd cut lettuce for a salad

boil enough water to cover the cut chard and kale

when water boils, turn off the element and submerge the chard and kale for three to five minutes (you'll know it's ready when you taste the chard and it doesn't have that strong bitter taste.) Don't leave in the water too much as to lose the crunchy texture of the vegetables

remove vegetables from the water and put in salad bowl

boil a couple of eggs until they're hard, cut them and add them to the bowl

boil a couple of potatoes, cut them and add them to the salad

add minced garlic (quantity according to your taste)

dress the salad with fresh lemon juice, olive oil, salt and coarse pepper

serve cold

Posted by Marcelo

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Sex and the Avocado

Tue, 29 Jul 2008 11:56:29 -0400

Thousands of years ago, the Mayans, Aztecs and Incans believed the Avocado to be an aphrodisiac, and nubile princesses ate them as part of a fertility ritual to enhance their sexually desirability. With its gracious curves, large flesh-colored pit and soft buttery meat, the Avocado represented the intimate joining of a man and a woman to these ancient cultures.

Using recipes handed down to her through generations of her own central-American family, author Rose Barajas unlocks the sensual nature of the Avocado for her readers with easy-to-prepare recipes. What makes them so unique, is that they highlight the natural sensuality of the avocado by combining it with other aphrodisiac-like ingredients, such as garlic, ginger, oysters and hot cayenne pepper.

Surprise your someone special with a candle-light meal and Rose's recipes. They may help to fuel the flames of passion, or at the very least, become the fruit of sensual and enjoyable conversation.

Rose Barajas is a vivacious 70-year old grandmother with 4 children, 9 grandchildren and 3 great-grandchildren. She was 3 years old, when her parents moved from Mexico to Houston, Texas in 1937 to start a family-owned grocery where she learned about the magical properties of Avocados and the other ingredients featured in her sumptuous recipes. Rose owned and operated 2 popular Mexican restaurants in Texas, and is the author of, The Only 105-Plus Guacamole Dip Recipes.

http://www.amazon.com/Sex-and-the-Avocado/dp/B000FC1AR0?S...

Posted by Marcelo

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Curry paste recipes

Tue, 22 Mar 2011 15:57:18 -0400

Easy homemade Curry Pastes - Tikka Masala Paste is wicked

http://www.jamieoliver.com/recipes/curry-recipes/easy-hom...

Posted by Marcelo

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Fresh Pasta Dough Recipes

Sat, 15 Jan 2011 13:06:45 -0500

Several pasta dough recipes in a simple format.

http://www.mangiabenepasta.com/printer/dough_printer.html

Posted by Marcelo

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Spontaneous Stir-Fry Salad

Wed, 08 Dec 2010 16:03:53 -0500

Yield: 4 servings

INGREDIENTS
Salad
1 small red cabbage (about ½ pound), quartered
1 small green cabbage (about ½ pound), quartered
3 tablespoons extra-virgin olive oil
Salt

1 large Asian pear--peeled, cored and cut into matchsticks (about 1 cup)
¼ cup mixed herbs, such as Thai basil, mint and cilantro
¼ cup pomegranate seeds (from about ¼ pomegranate)

Vinaigrette
¼ cup extra-virgin olive oil
½ teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
1 small Thai bird or serrano chile--roasted, seeded and finely chopped (about 1½ teaspoons)
Salt

DIRECTIONS

1. Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt. In a large cast-iron skillet, cook the cabbage over high heat until brown on all sides and slightly soft, about 5 minutes. Let the cabbage cool to room temperature, then core and thinly slice.

2. While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and chile. Season to taste with salt and set aside.

3. In a large bowl, combine the pear with the red and green cabbage, herbs and pomegranate seeds. Toss with the vinaigrette and season to taste with salt. Divide among 4 plates and serve immediately.

Recipe adapted from Daniel Patterson, Plum, Oakland

http://tastingtable.com/ecs/4513.htm?sid=138761

Comments

Looks great... reminds me of this one: http://www.corkboard.it/pos...

about 1 year ago by Marcelo

Posted by Marcelo

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The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Technique

Thu, 02 Dec 2010 15:32:04 -0500

A new edition of the International Association of Culinary Professionals (IACP) award winner.

Practical and enjoyable to read, this new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe.

Every substitution includes exact proportions and precise directions for making accurate, reliable replacements. Out of confectioner's sugar? Finely grind half a cup plus one and a half tablespoons of granulated sugar with three-quarters of a teaspoon of cornstarch in a blender or small food processor.

This new edition features:

More than 300 new entries and cross-references for ingredients, such as agave nectar, and equipment, such as a mandoline
Five new ingredient charts and measurement tables, such as Picking Coffee, Container Size Equivalents and Alcohol Retention in Cooking
20 percent more content overall
A bigger trim size to provide easier access to information

The straightforward page design makes each entry, chart and sidebar easy to understand and follow. This new edition is bigger, better, updated, expanded and completely revised, providing more information more readily.

http://www.amazon.com/Food-Substitutions-Bible-Ingredient...

Posted by Marcelo

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Bacon-Wrapped Matzoh Balls

Fri, 15 Oct 2010 10:47:36 -0400

While I know bacon anything is all the rage right now. My husbands jewish grandmother would be appauled at the thought of wrapping her homemade matzoh balls in bacon.

INGREDIENTS
5 cups matzoh meal
1½ tablespoons baking powder
18 large eggs
¾ cup rendered lard or bacon fat
¾ cup FIJI Water (this is very important)
Salt
Strips of bacon
Kewpie mayonnaise (Japanese mayo) or horseradish sauce, for serving

DIRECTIONS
1. Preheat the oven to 400°. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.

2. Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.

3. Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy. Serve with kewpie mayonnaise or horseradish sauce.

Recipe from Ilan Hall (Top Chef winner)

Posted by Marcelo

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Stir: Mixing It Up in the Italian Tradition

Sun, 12 Sep 2010 09:39:34 -0400

Product Description
Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by Bon Appetit, Food & Wine, and Gourmet, and many more.

Lynch's cuisine is all the more remarkable because it is self-taught. In a story straight out of Good Will Hunting, she grew up in the turbulent projects of "Southie", where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination.

The 150 recipes in Stir combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch's forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.

Amazon Exclusive: A Letter from Barbara Lynch

Dear Amazon Reader,

Growing up in public housing in a tough neighborhood in Boston, I couldn't afford culinary school. Cookbooks like Waverly Root's The Food of Italy not only taught me about new ingredients and techniques but were an escape. (They also helped me bluff my way through my first cooking job.) Now I get to do what I love best: making people happy by feeding them really delicious food.

In Stir, I share my passion and my hard-earned knowledge. And of course, I give you my recipes, which the regulars in my restaurants have been clamoring for over the years. Some are almost embarrassingly easy, like Gorgonzola Fondue, Baked Cheese and Tomatoes, and Slow-Roasted Beef Tenderloin with Thyme. Others are a little more involved but oh-so-worth-it, like Chicken and Vegetable Soup with Caraway Gnocchi. There's plenty of weekday cooking, including Green Bean and Seared Shrimp Salad with Spicy Curry Sauce, which I eat all the time, and Lemony Breaded Chicken Cutlets, which my daughter Marchesa loves.

Then there are my pastas, which are my very favorite things, such as Chicken Meatball Lasagnettes (a favorite of Julia Child's) and sauces that pair well with both fresh and dried pasta, such as my signature Bolognese (I share my secret ingredient).

All of my recipes are written with the home cook in mind and so are full of the details that make a difference. I hope Stir will inspire you.

Enjoy!

Barbara Lynch

(Photo © Justin Ide)

Recipe Excerpts from Stir

Roasted Fennel and Green Beans
Butcher Shop Bolognese
Creamy Vanilla Bread Pudding

http://www.amazon.com/Stir-Mixing-Up-Italian-Tradition/dp...

Comments

The 10 Best Cookbooks Of 2009 - www.npr.org

about 2 years ago by Patricia

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Bacon-Cheddar Biscuits

Thu, 20 May 2010 17:44:41 -0400

Yield: About 18 biscuits

INGREDIENTS
2 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
⅛ teaspoon cayenne
⅓ cup chilled lard, cut into small cubes, plus more for greasing baking sheet
½ pound sliced applewood-smoked bacon, cooked until crisp and crumbled
½ pound extra-sharp cheddar cheese, grated
1 cup milk

DIRECTIONS
1. Preheat the oven to 425°. Lightly grease a large baking sheet and set aside.

2. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Add the lard by cutting it into the flour with a pastry blender (or two knives) until the mixture resembles wet sand. Add the bacon, cheese and milk and stir until the dry ingredients are just moistened.

3. Transfer the dough to a lightly floured surface and knead 4 to 5 times--no more or the biscuits will become tough. Gently pat the dough into a round about ½ inch thick, and cut out rounds with a 2-inch-round biscuit cutter. Pat the scraps together and repeat.

4. Arrange the biscuits on the prepared baking sheet about ½ inch apart and bake in the upper third of the oven until golden brown, about 12 to 15 minutes. Serve warm, or let cool and store in an airtight container for up to 2 weeks.

Recipe adapted from Pig: King of the Southern Table (Wiley)

http://tastingtable.com/ecs/2929.htm?sid=138761

Comments

These look great!

over 1 year ago by Marcelo

Posted by Marcelo

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Lemon-Almond Biscotti

Sat, 06 Feb 2010 12:58:28 -0500

Makes about 3 dozen

Preparation time: 15 minutes
Baking time: about 45 minutes

Almonds, lemons and olive oil are natural partners in Mediterranean cooking. They flavor both savory dishes and sweets like these Southern Italian cookies.

Ingredients
- 3 eggs
- 1-1/4 cups (300 mL) granulated sugar
- 1/3 cup (75 mL) mild-flavored olive oil
- 1 tbsp (15 mL) grated lemon rind (can substitue with orange)
- 1 tsp (5 mL) almond extract
- 2-3/4 (675 mL) all-purpose flour
- 2-1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) whole unblanched almonds, coarsely chopped
- 1 egg white
- 1/2 cup (125 mL) sliced unblanched almonds

Preparation
1. In a large bowl, beat eggs; beat in sugar, oil, lemon rind and almond extract. Combine flour, baking powder and salt; stir into egg mixture to make soft sticky dough. Stir in chopped almonds.

2. Turn out onto lightly floured surface. With floured hands, shape into ball; divide dough in half. Shape each piece into a log about 10 inches (25 cm) long. Place 3 inches (8 cm) apart on well-greased large baking sheet; flatten each log to 2-1/2 inches (6 cm) in width, with slightly rounded top.

3. Brush logs with egg white; top with sliced almonds in single layer.

4. Bake in 325F (160C) oven for 25 to 30 minutes or until lightly colored and firm to the touch. Let cool on baking sheet for 10 minutes.

5. Transfer logs to cutting board. With large serrated knife, cut on slight diagonal into 1/2-inch (1 cm) slices. Arrange slices upright, about 1 inch (2.5 cm) apart, on baking sheet (use two sheets if necessary)

6. Reduce oven temperature to 300F (150C). Bake the slices for 20 to 25 minutes or until dry and lightly browned. Let cool on rack. Store in covered container for up to 1 week.

Per biscotti: 119 calories, 5 g fat.

Comments

As published in Homemaker's Nov/Dec 1996

almost 2 years ago by Marcelo

Posted by Marcelo

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Chocolate and Vanilla Marble Cake

Fri, 22 Jan 2010 11:10:31 -0500

? Can this be made in individual portions?

http://uktv.co.uk/food/recipe/aid/607037

Posted by Marcelo

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50 Incredible Lectures for the Ultimate Foodie

Wed, 30 Dec 2009 20:25:12 -0500

The free video library draws on various Internet sources to bring you a great way to kill time between meals.
Watch Malcolm Gladwell talk about the pursuit of the perfect spaghetti sauce. See Wendell Berry, Michael Pollan, and others converse about the slow food revolution. Fred Kaufman takes viewers on a fun-filled journey through the world of gourmands and their fascination with good eats. And some lady named Natalie lays out the origins and evils of ketchup.
Plus, there are expert lectures on rawism, food safety, and managing your health through diet.
It’s something to sing about.

http://www.onlineschools.org/2009/10/06/50-incredible-lec...

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Spiced Pecan and Apple Salad with Honey Vinaigrette

Wed, 23 Dec 2009 13:16:27 -0500

INGREDIENTS
1/2 cup honey
1 teaspoon apple pie spice
Generous pinch of cayenne
Pinch of salt
1 cup pecan halves
1/4 cup cider vinegar
1 heaping tablespoon Dijon mustard
1/3 cup extra virgin olive oil
6 to 8 cups assorted salad greens (such as baby spinach or arugula)
2 medium apples, cut into thin slices

INSTRUCTIONS
For the spiced pecans:
Heat oven to 375°F and arrange a rack in the middle. Combine half of the honey with the apple pie spice, cayenne, and salt in a small bowl and mix well. Add pecan halves and stir until well coated. Spread out on a baking sheet. Bake until honey bubbles and nuts are toasted, about 15 to 20 minutes. Set aside to cool.

For the vinaigrette:
Combine remaining honey, apple cider vinegar, and Dijon mustard in a small jar or cruet and shake well. Add olive oil and shake vigorously until well incorporated.

For the salad:
Arrange salad leaves on a serving platter or divide among individual serving plates. Scatter apple splices and spiced pecans over leaves. Pour apple cider vinaigrette over salad and serve.

http://www.chow.com/recipes/27740

Posted by Marcelo

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Knaidlach (Matzoh Ball) soup

Wed, 23 Dec 2009 13:13:26 -0500

Ingredients
1 (10 ounce) packages matzo crackers
1/4 cup butter
3 eggs
salt and pepper to taste
1/2 tablespoons minced fresh parsley
1 onion, minced
2.5 ounces matzo meal
48 ounces chicken broth

Method
1. Bring a large pot of lightly salted water to a boil.
2. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
3. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
4. Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
5. In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

I add carrots as well, but I know that's not traditional.

Posted by Marcelo

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Who’s Your Daddy Bacon Potato Chips

Tue, 22 Dec 2009 16:45:26 -0500

These hand-fried potato chips are spiked with "a proprietary blend of some extra-bacony goodness."

http://baconpotatochips.com/

Posted by Marcelo

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red cabbage salad

Wed, 09 Dec 2009 09:31:00 -0500

http://www.nytimes.com/2009/12/09/dining/09vege.html?ref=...

Posted by Marcelo

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Herb & Spice

Tue, 13 Oct 2009 15:02:59 -0400

375 Bank Street, Ottawa

613-232-4087

Great alternative to big supermarkets in downtown Ottawa. Mostly (if not all?) organic products. Also good for being open even during some holidays.

Posted by Marcelo

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Quesadillas De Flor De Calabaza (Squash Blossoms)

Tue, 13 Oct 2009 13:01:24 -0400

Quesadillas De Flor De Calabaza (Squash Blossoms)
Makes 8 quesadillas

Ingredients
3/4 pounds Squash Flowers, cleaned and roughly chopped
1 tablespoons unsalted butter
1 1/2 tablespoons finely chopped white onion
1 garlic clove, finely chopped
Sea salt to taste
1 pablano chilies, charred, peeled, and cut into strips
Optional - 1/2 tablespoon roughly chopped epazote*
Oaxaca Cheese (or Monterey Jack)
Corn Tortillas

Rinse and briefly shake excess water off the flowers. Remove stringy green sepals around the base of each flower. If the flowers are large leave about a half inch of the stalk on. Roughly chop the flowers, calyx and stamen included.

Prepare chiles by placing over open flame , turning them from time to time until skin is blistered and lightly charred. Place them inside a plastic bag and set aside to steam for 10 about minutes; this process will loosen the skin. Then remove the skin by running your hands or a spoon down the chile. Cut into vertical strips.

Heat the butter in a large skillet over medium heat, add the onion garlic, and a little salt, and fry gently without browning until translucent, about 1 minute. Add the chili strips and cook stirring from time to time, for another two minutes.

Add the flowers and salt to taste, cover the pan, and cook over low heat until the round calyx is tender, not soft, about 10 minutes. Add epazote after 5 minutes.

The mixture should be moist not juicy.

Prepare some corn tortillas with some Oaxaca cheese

* Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and putty. (source: Wikipedia)

This Recipe is adapted by The Masa Assassin(http://masaassassin.blogspo...) from Diana Kennedys "From My Mexican Kitchen Techniques and Ingredients."

Posted by Marcelo

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300 Best Chocolate Recipes

Fri, 25 Sep 2009 09:46:17 -0400

All the rich delights of chocolate captured in one volume of decadence.

Only chocolate is so rich, smooth and satisfying for so many of us. Whether bittersweet, semisweet, milk or white, there is a chocolate for everyone to love. Square or chip, grated or melted, the world's favorite baking ingredient is chocolate.

300 Best Chocolate Recipes is an outstanding collection of chocolate recipes originally published in two books, 125 Best Chocolate Chip Recipes and 125 Best Chocolate Recipes. This delicious array of recipes ranges from the traditional to the sophisticated, and from the simple to the challenging.

Featuring incredibly creative and luscious recipes for everything from cakes, cookies, pies, breads, puddings, bars, squares and muffins to hot and cold beverages and sauces, these are fail-safe recipes for a baker with any level of experience. Here is a sampling:
- Chocolate-dipped coconut macaroons
- Raspberry chocolate chip cookies
- High-octane espresso chip morning muffins
- Chocolate mousse cake
- Double chocolate cheesecake ice cream.

Every recipe is easy to follow -- and works to perfection every time.

http://www.amazon.com/Best-Chocolate-Recipes-Julie-Hasson...

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Italian Ravioli Makers with Rolling Pins

Sun, 20 Sep 2009 21:33:56 -0400

http://www.surlatable.com/p...

http://www.surlatable.com/product/kitchen+%26+bar+tools/n...

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Herb Cheese Ball Recipe

Wed, 02 Sep 2009 15:23:26 -0400

Mmmm.... crack on crackers.

Aunt Norma's cheese ball recipe. Thanks Norma!!

8 oz. cream cheese
¼ lb. of butter
1 clove chopped garlic
2 tbsp. chopped onion
¼ cup grated mild cheese
¼ cup grated old cheese
½ tsp. Oregano
¼ tsp. Basil
¼ tsp. Thyme
½ tsp. salt / pepper

Cream / cream cheese + butter
Add herbs and gratted cheese and mix well
Shape into a ball and roll in chopped walnuts if desired
Refrigerate until firm
Serve with crackers, bread, veggies, etc.

Posted by Marcelo

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White Sauce For Pasta

Fri, 13 Mar 2009 18:33:38 -0400

Need this handy

1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
1 c. milk

http://www.cooks.com/rec/view/0,1635,144174-241198,00.html

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Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere

Fri, 13 Feb 2009 12:26:10 -0500

Cheese is one of the most popular foods around today, whether it's used in cooking, served as a course before or after meals, or just part of a healthy snack. As part of a nutritious diet, it's chock-full of calcium, which studies show might even aid in weight loss. Now, in Cheese, Glorious Cheese!, cheese lovers everywhere can enjoy all the benefits of their favorite ingredient with more than seventy-five unique and tasty recipes, all using cheese. From soups and salads to entrees, appetizers, and even desserts, Cheese, Glorious Cheese! presents recipes that explore a wide array of varieties and flavors of cheese. Whether you're serving a casual lunch of Fennel, Orange, and Arugula Salad with Ricotta Salata or Corn Soup with Manchego Kernels, or a festive dinner of Beef Tenderloin with Roquefort-Mascarpone Sauce and Spinach Risotto Mold with Pecorino Romano, there are many options to please any cheese lover. In addition, there are side dishes such as Roasted Cauliflower with a Roquefort Crust, Eggplant Strata with Herbed Goat Cheese, and Lentils with Beets and Feta, as well as desserts like Toasted Pound Cake with White Cheddar Ice Cream and Apple Chutney and Gingery Pear Cheesecake. Included throughout are easy-to-follow tips for choosing, storing, and substituting cheeses, and recipes for vegetarians as well. Whether using local, store-bought, or artisanal cheeses, the recipes are user-friendly. Cheese, Glorious Cheese! is the perfect resource for easy-to-use and mouthwatering recipes for every occasion.

http://www.amazon.com/Cheese-Glorious-Tempting-Recipes-Ev...

Posted by Marcelo

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Authentic Cheese Fondue Recipe

Wed, 14 Jan 2009 21:56:48 -0500

http://www.epicurious.com/recipes/member/views/AUTHENTIC-...

Posted by Marcelo

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Simply Manischewitz

Fri, 15 Aug 2008 16:13:42 -0400

David tells me I need to check this out http://www.manischewitz.com/

Posted by Marcelo

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Pumpkin Pie Cupcakes

Wed, 14 Dec 2011 19:53:59 -0500

Pumpkin Pie Cupcakes from i heart cuppycakes who adapted them from Gigi Cakes
Makes about 20 cupcakes ( I made 12 big cupcakes and 9 mini's)

INGREDIENTS
For cupcakes
1 cup pumpkin puree

1-1/2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 teaspoon salt
1-1/4 teaspoon cinnamon
*1/2 tsp ginger
*1/2 tsp nutmeg
*1/4 tsp cloves
1/2 cup of canola oil
3 large eggs
*You can replace all those spices with 2-1/2 tsp pumpkin pie spice if you have it For whipped cream
1-1/2 cups whipping cream
1 tsp vanilla extract
2 tbsp granulated sugar
cinnamon or nutmeg, garnish

INSTRUCTIONS
Preheat the oven to 350F degrees. Line cupcake pan with liners.
Sift the flour, baking powder & soda, salt, cinnamon, ginger, nutmeg, and cloves and set aside. In your stand mixer with the paddle attachment, mix the eggs, sugar, pumpkin, and oil until smooth.
Slowly add the flour mixture until incorporated. Careful not to over beat.
Fill the liners 1/2-2/3 full and bake until a toothpick inserted in the center comes out clean, about 17-20 minutes.
Cool cupcakes before piping on whipped cream.
To make whipped cream—In mixer with whisk attachment, whip the cream, vanilla extract and sugar on high speed until thick.
To assemble cupcakes—Using a 1M star tip, pipe the whipped cream on each cupcake. Sprinkle with cinnamon (or nutmeg) for garnish.

http://maresfoodandfun.blogspot.com/2008/10/pumpkin-pie-c...

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