Tuesday, August 26, 2008

INDEX OF ALL RECIPES

I will be visiting my family for the next month, so I won't be able to blog for a while, but here is the updated index from beginning to today.

There are too many recipes without an index on this site because blogger isn't really set up for it. So I've decided to add an index of recipes at the end of each month. So far, there are over 250 recipes, and I'm hoping this will make it easier to find the recipes.


APPETIZER RECIPES:
Bbq Onion Steaks with Honey-Mustard Sauce
Blue Cheese and Caramelized Onion Squares
Cheese Souffle
Chickpea Fritters - Panelle
Crunchy Chili Onion Rings
Eggplant Rolls with Spicy Tomato Sauce
Fried Mozzarella with Puttanesca Dipping Sauce
Fried Zucchini
Garlic Knots
Goat Cheese in Grape Leaves with Tomato and Olive Salad
Gouda and Feta Pizzettes
Mushroom Pesto Crostini
Pinto Beans cooked in Olive Oil - Pilaki
Stuffed Aubergines with Rice
Stuffed Vine Leaves - Yaprak Dolma
Tomato Eggplant Spread
Tomato Ricotta Tart
Zucchini Fritters With Herbs And Cheese
Tarragon Pizza Bianca
Wine and Ham Croquettes
White Bean Puree with Sun-dried Tomatoes

SOUP RECIPES:
Brandied Onion Soup with Croque-Monsieur Croutons
French Onion Soup
Lentil Soup with a Curry Crema and Lentil Crackers
Red Lentil and Mint Soup
Spicy Tomato Soup

SALAD RECIPES:
Avocado and Tomato Salad
Baby Greens Tossed with a Chardonnay Hazelnut Vinaigrette, Roasted Hazelnuts and Goat Cheese
Beet And Goat Cheese Salad With Pistachios
Big Island Tomato and Maui Onion Salad with Maui Onion Dressing
Black-eyed Pea Salad
Bulgur Wheat Stuffed Tomato
Chervil Shallot Potato Salad
Crisp Goat-Cheese Salad with Potatoes
Cucumber Dill Salad
Cucumber, Mustard and Dill Salad
Eggplant, Lentil and Bulgur Salad
Frisee with Flaked Salmon and Cucumbers
Garlicky Eggplant Salad with Tomato Sauce
Grilled Zucchini Ribbon Salad
Lentil Salad with Balsamic Vinaigrette
Lentil Salad With Tomato And Dill
Marinated Zucchini and Radicchio Salad
Mesclun Salad with Shallot Vinaigrette
Mexican Chopped Salad with Honey-Lime Dressing
Mixed Green Salad with Citrus Dressing
Mixed Lettuce Chiffonade with Gorgonzola-Herb Dressing
New Potato Salad with Sauteed Onion Vinaigrette
Orzo with Tomaotes, Feta, and Green Onions
Orzo, Feta and Tomato Salad with Marjoram Vinaigrette
Potato and Parmesan Salad
Potato and Pea Salad with Chive Aioli
Ratatouille Salad
Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts
Roasted Red Pepper Salad with Feta Cheese
Tabbouleh
Tomatoes Stuffed with Fresh Mozzarella and Basil
Veal Cutlets with Arugula and Tomato Salad
Warm Goat Cheese Salad with Grilled Olive Bread

VEGETABLE DISHES:
Baby Brussels Sprouts with Buttered Pecans
Baked Garden Tomatoes with Cheese
Brussel Sprouts with White Beans and Pecorino
Butternut Squash and Creamed-Spinach Gratin
Couscous with Spiced Zucchini
Eggplant, Zucchini, Onion, Tomato, And Feta Cheese Napoleons
Greek Style Stuffed Eggplant
Grilled Zucchini with Greek Spices and Feta Salad
Hand-Mashed Pinto Beans with Cheese
Imam Bayildi - The Imam Fainted
Naples Style Marinated Zucchini
Pinto Beans cooked in Olive Oil - Pilaki
Roasted Eggplant Puree - Hunkar Begendi - Sultan's Delight
Rustic Porcini Onion Stuffing
"Soda Jerk" Beans
Spinach with Sun-dried Tomatoes and Toasted Parmesan Crumbs
Stuffed Vine Leaves - Yaprak Dolma
Stuffed Zucchini

SANDWICH RECIPES:
Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise
Croque Monsieur
Eggplant and Smoked GoudaOpen-Faced Grilled Sandwiches
Falafel with Tahini Sauce
Grilled Eggplant and Mozzarella Sandwiches
Grilled Ham and Gouda Sandwiches with Frisee and Caramelized Onions
Grilled Prosciutto, Soppressata and Mozzarella Panini
Steak Sandwiches with Chimichurri Sauce and Bell Peppers
Homemade Sandwich Bread
Made Up Toast Souffle
Monte Cristo
Muffuletta Sandwich on Sourdough Bread
Philly Cheese Steak Sandwich
Pocket Sandwiches
Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions
Taverna Veggie Sandwiches
Ultimate Grilled Cheese Sandwich

SAUCES/DRESSINGS/DIPS:
Aioli Sauce for French Fries/Frites
Basic Marinara Sauce
Basic Tomato Sauce
Cafe de Paris Sauce and Butter Recipes
Caramelized Onion Dip
Chimichurri Sauce
Citrus Dressing
Creamy Mustard Sauce
Creamy Oven-cooked Bacon Dip
Creamy Tomato Sauce
Creole Olive Salad
Cucumber Dill Sauce
Eggplant Dip
Fresh Tomato Salsa
Gorgonzola Sauce
Grilled Eggplant Spread
Guacamole
Guacamole with Fresh Corn and Chipotle
Haydari with Feta Cheese
Herbed Mustard Sauce
Homemade Steak Sauce
Lemon Caramel Sauce and Candied Lemon Slices
Methods for Making Sour Cream
Mushroom Pesto Crostini
Pesto Oil
Mustard-Cognac Sauce
Pasta Sauce with Chicken and Peppers
Puttanesca Dipping Sauce
Puttanesca Sauce
Raspberry-Lime Vodka Sauce
Roasted Red Pepper with Feta Dip
Roasted Tomatillo Sauce
Tahini Sauce and Tahini Paste
Tzatziki Sauce
White Bean, Garlic, and Tomato Salsa

BEEF RECIPES:
Andouille Burgers with Grilled Sweet Onions and Creole Remoulade Sauce
Antep Kebab
Baked Meatballs and Potatoes - Firinda Kofte Ve Patates
Beef Braised in Red Wine (Beouf Vigneronne)
Beef Stroganoff with Noodles
Beef Tenderloin Steaks with Mustard-Cognac Sauce
Beef Tenderloin with Chanterelle Sauce
Cafe de Paris Sauce and Butter Recipes
Cider Glazed Lamb Chops
Cumin-rubbed Rib-Eye Steaks with Two Salsas
Gyro Meat with Tzatziki Sauce
Hasanpasa Meatballs
Herbed Lamb Chops with Pinot Noir Sauce
Kicked Up Breaded Pork Chops
Lady's Thigh Meatballs - Kadinbudu Kofte
Lamb Burgers with Feta Sauce
Meatloaf with Barbecue Sauce and Red Onions
Philly Cheese Steak Sandwich
Red Wine Pot Roast with Porcini Mushrooms
Sliced Steak With Arugula
Sloppy Joes
Steak Au Poivre
Steak Diane
Steak Pizzaiola
Stewed Kebabs in a Bowl - Tas Kebab
Veal Cutlets With Thyme Butter Sauce

SEAFOOD RECIPES:
Baked Halibut with Tomato, Capers, and Olive Vinaigrette
Frisee with Flaked Salmon and Cucumbers
Salmon Cooked in Parchment Paper
Tequila Shrimp

CHICKEN RECIPES:
Chicken Provencale
Grilled Chicken with Mustard Dill Sauce
Pasta Sauce with Chicken and Peppers
Roasted Chicken Dinner
Roasted Chicken with Dijon Sauce
Wild Mushroom Chicken Basted in White Wine

POTATO RECIPES:
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Basic Mashed Potatoes
Caramelized Onion-Potato Pancakes
Caramelized Shallot and Sage Mashed Potatoes
Cheddar Stuffed Potatoes
Creamy Herbed Potatoes
Frites
Grilled New Potatoes with Parmesan and Herbs
Oven Fried Potato and Sweet Potato Chips
Perfect French Fries
Potato and Red Pepper Frittata
Potato Gnocchi with Gorgonzola Sauce
Potato Gratin with Goat Cheese and Garlic
Potato Gratin With Goat Cheese, Tomatoes, And Olives
Potato Roesti
Roasted Garlic Mashed Potatoes
Roasted New Potatoes with Spring Herb Pesto
Roasted Potato Wedges With Rosemary Butter
Spotted Pig's Ricotta Gnudi
Warm New Potato Salad with Grainy Mustard

PASTA RECIPES:
Bucatini Carbonara with Zucchini
Baked Pasta - Pasta Gratin
Baked Ravioli
Castellane with Mascarpone and Roasted Grape Tomatoes
Cheese Tortellini and Creamy Tomato Sauce
Farfalle with Sausage, Tomatoes, and Cream
Fettuccine With Roasted Tomato Sauce And Parmesan
Fried Ravioli
Greek Style Penne with Fresh Tomaotes, Feta, and Dill
Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil
Handmade Pasta with Pancetta, Cherry Tomatoes and Herbs
Herbed Spaghetti with Butter
Pappardelle Pasta with Olives, Thyme and Lemon
Pasta with Chicken and Pepper Sauce
Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce
Pasta with Pancetta and Tomato Sauce
Pasta with Roasted Provencal Vegetable Sauce
Penne with Roasted Tomato Sauce
Roasted Vegetable And Prosciutto Lasagna With Alfredo Sauce
Sausage, Cheese And Basil Lasagna
Spaghetti Carbonara
Tricolor Tomato Fettucine

RICE RECIPES:
Basil Risotto
Bulgur and Green Lentil Pilaf
Creole Vegetable Jambalaya
Rice Pilaf
Risotto Con Parmigiano-Reggiano
Roasted Tomato Risotto
Saffron Rice with Tomatoes and Fresh Oregano
Yellow Rice with Sofrito

BREAKFAST RECIPES:
Chorizo and Scrambled Egg Breakfast Tacos
Frittata with Potato and Prosciutto
Goat Cheese Quiche with Hash-Brown Crust

MISC RECIPES:
Black-Bean Tostados with Roasted Tomatillo Sauce and Tostadas
Basic Pizza Dough
Caramelized Shallots
Charred Red Onion and Balsamic Vinegar White Beans
Cilantro Garlic Pita Crisps
Couscous with Spiced Zucchini
Crepes
Dominican Beans
Falafel
Flat Zucchini Omelet
Fried Carrots
Garlic Croutons
Herb Pita Crisps
Lemon Vodka Whipped Cream
Lentil Crackers
Parsley Oil
Parmesan Crisps
Parmesan Popovers
Parmesan Toasts
Pesto Oil
Pinto Bean and Feta Cheese Quesadillas
Pita Crisps
Ricotta Squash Gnocchi
Spiced Pita Toasts
Salami Crisps with Sour Cream and Basil
Tostadas

COFFEE, DRINK AND COCTAIL RECIPES:
9 1/2 Weeks
Caffe Medici and Cappuccino Cream
Cosmopolitan
Cucumber Gimlet
target="_blank">Electric Blue Margarita
Frozen Margarita
Italian Lemonade
Hemingway Daiquiri
Hummingbird
Hurricane
Lemon Peel Vodka
Limoncello
Magnificent Melon
Orange Peel Vodka
Peach Margarita
Peach Passion
Pomegranate Martini
Simple Syrup
Strawberry-Banana Smoothie
Strawberry Caipirinha
Turkish Coffee
Vanilla Simple Syrup
Vanilla Vodka
Wild Berry Caipiroska
Wild Berries Splash

DESSERT RECIPES:
Almond Plum Buckle
Almond Thumbprint Cookies
Angel Food Cake
Bourbon Balls
Caramelized Clementines
Chocolate Amaretti Peaches
Chocolate-Amaretti Tortes
Chocolate Fondue a La Chalet Suisse
Chocolate-Orange Pots de Creme with Candied Orange Peel
Coconut Flan
Coconut Pecan Bars
Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps
Dark Chocolate Souffles With Cardamom Creme Anglaise
Dark Chocolate Torte With Spiked Blackberry Coulis
Dark Molten Chocolate Cakes
Deep Dark Chocolate Cheesecake
Dipped Strawberries
Double Chocolate Orange Pudding
Espresso Sambuca Tapioca Pudding
Figs with Balsamic Vinegar, Mascarpone and Walnuts
Fruit-And-Almond Gratins
Grand Chocolate Brownie Wedges with Chocolate Sauce
Grilled Pineapple with Nutella
Hawaiian Vintage Chocolate Chocolate Souffle with Grand Marnier Chocolate Sauce
Honey-Ginger Pineapple Crepes
Individual Peach Upside-Down Cake
Jumbo Black Bottom Coconut Macaroons
Le Bete Noire
Lemon Creme Brulee With Fresh Berries
Lemon Spice Bread Pudding with Sauteed Peaches
Limoncello Cheesecake Squares
Meyer Lemon Budino
Mosaic
Old-Fashioned New York-Style Cheesecake with Berry Coulis
Puff Pastry Tart Filled with Almond Cream
Raspberry Tiramisu
Russian Toast with Bananas Flambe & Raspberry-Lime Vodka Sauce
Salep Ice Cream
Super Lemony Lemon Squares
Vanilla Lime Pineapple Skewers
Vodka Berries Romanoff
Wine Soaked Berries

Saturday, August 23, 2008

Eggplant, Lentil and Bulgur Salad

According to Food and Wine Magazine, this is a two salads in one type of a recipe. I think it is a wonderful and very easy recipe. And somehow the flavors complement each other. I would have not thought of putting these ingredients together. I've tried it with zucchini instead of eggplant and it really didn't work for me.

And they recommend a rich, jammy red wine, thick with fruit and lush on the palate, is just what is called for here. Try an Australian shiraz or cabernet-sauvignon and shiraz blend.

Enjoy:)

EGGPLANT, LENTIL AND BULGUR SALAD

Ingredients:
1 cup lentils
5 cups water
2 teaspoons salt
1 cup bulgur
5 tablespoons olive oil
1 onion, chopped
1 eggplant, peeled, quartered, and sliced thin
3 tablespoons tomato paste
1/2 teaspoon Tabasco sauce
4 scallions, white bulbs only, sliced
1 cup chopped fresh parsley
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 tomato, diced

Directions:
In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes. Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes. Remove from the heat and let sit, partially covered, for 5 minutes.

Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes. Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.

Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.

In a small bowl, combine the remaining parsley with the cucumber and tomato. Serve the lentils over the cucumber salad.

Tuesday, August 19, 2008

Hasanpasa Meatballs

I love this meatball recipe. It is an authentic Turkish recipe where meat and potatoes are used to make a complete meal that looks and tastes yummy!

It does take some time to prepare, but it isn't difficult and it's well worth it.

In Turkey we use a cheese called Kashkaval which is the tastiest cheeses around and you can find it in Middle Eastern markets. I use the Greek version which is a little bit sharper, although not as sharp as you would find it in Turkey. If you don't have it, you can use Parmesan, or even Mozzarella depending on how strong you want the cheese taste to be. Parmesan would be quite sharp which is what I like, but Mozzarella would melt wonderfully. Try and see which one you like best.

Enjoy:)


HASANPASA MEATBALLS

Ingredients:

For Meatballs:
1 1/2 lb ground beef
1 onion, chopped
2 eggs
2 slices of stale bread, discard outer ring OR 1/2 cup fine fresh bread crumbs
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons of olive oil

For mashed potatoes:
5-6 potatoes
2 tablespoons butter
1 egg
1/2 cup milk
2 tablespoons of Kashkaval, or Parmesan cheese
Salt

1 tablespoon tomato paste
1 cup water

Directions:
For Meatballs:
In a large bowl add meat, onion, eggs and breadcrumbs and remaining salt/pepper and blend with your hands until just combined well (do not overmix). Form mixture into walnut-size balls and push the center with thumb to make a depression. You will be adding mashed potatoes to the depressed hollow space. Arrange on large baking sheets.

Sprinkle with 2 tablespoons of olive oil and cook in 400 degree oven for about 15-20 minutes. Do not overcook as it will dry the meatballs.

For mashed potatoes:
Peel potatoes and cut into 2-inch pieces. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.

Drain potatoes well in a colander, then return to pot along with egg, butter, salt, and pepper and mash with a potato masher until combined well.

Add milk slowly and blend well forming the mashed potatoes. Add desired cheese.

After the meatballs and the mashed potatoes are ready prepare tomato sauce by blending the tomato paste in the cup of water.

Add mashed potatoes to the hollows of the meatballs. Pour prepared tomato paste mixture over the tomatoes lightly and return to oven. Bake until golden, about 15-20 minutes.

Saturday, August 16, 2008

Caramelized Clementines

Very easy and good looking dessert from Self. It's a healthy and tasty substitute to higher calorie desserts and it hits the spot.

I have tried using mandarins or grapefruit, but oranges work best.

I can find pomegranate seeds ready to be used at Trader Joes which makes preparing this very easy, but you can use fresh pomegranates. Just be careful while cutting them, they can get pretty messy and will stain. Here is one way to prepare them which is a little bit less messy: Cut off the flowery end of the pomegranate. Score into sections. Place in a bowl of water. Allow fruit to soak for 5 minutes. Break the sections of the fruit open in the bowl of water. Allow the seed kernels to separate from the rind and sink to the bottom. Discard the rind and drain the kernels.

CARAMELIZED CLEMENTINES

Ingredients:

12 clementines, peeled
1/4 cup orange-flavored liqueur (or dark rum)
1 cup sugar
2 tablespoons lemon juice
1/4 cup pomegranate seeds

Directions:
Loosen segments of each clementine from the top without detaching from the stem end. Place in a bowl. Sprinkle on liqueur. Cover; refrigerate 30 minutes.

To start the sauce, bring 1/3 cup sugar, lemon juice and 1/3 cup water to a boil in a small saucepan over medium heat. Simmer, stirring, until liquid is clear. Remove from heat; set aside. Line baking sheet with foil.

To make the shards, stir remaining 2/3 cup sugar and 1/4 cup water in a medium saucepan over medium heat until sugar is moistened. Bring to a boil, washing down sides of pan with a brush dipped in cold water, until syrup turns a golden caramel color. Remove from heat. Pour half the caramel onto baking sheet; set aside about 30 minutes to harden.

To finish the sauce, add sugar-lemon syrup to remaining caramel in pan. Simmer, stirring often, until caramel dissolves. Transfer to a bowl; cool 15 minutes.

Pour over clementines. Cover; refrigerate at least 2 hours. Break hardened caramel into shards; store in an airtight container until ready to serve. Before serving, garnish fruit with caramel shards and pomegranate seeds.

Makes 6 servings.

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