Monday, June 30, 2008

INDEX OF ALL RECIPES


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 200 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
Fried Mozzarella with Puttanesca Dipping Sauce
Garlic Knots
Goat Cheese in Grape Leaves with Tomato and Olive Salad
Gouda and Feta Pizzettes
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
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
Crisp Goat-Cheese Salad with Potatoes
Cucumber Dill Salad
Cucumber, Mustard and Dill Salad

Frisee with Flaked Salmon and Cucumbers
Garlicky Eggplant Salad with Tomato Sauce
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
Grilled Zucchini with Greek Spices and Feta Salad
Hand-Mashed Pinto Beans with Cheese
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

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
Homemade Sandwich Bread
Made Up Toast Souffle
Muffuletta Sandwich on Sourdough Bread
Pocket Sandwiches
Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions
Taverna Veggie Sandwiches

SAUCES/DRESSINGS/DIPS:
Aioli Sauce for French Fries/Frites
Basic Marinara 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
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
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
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
Sliced Steak With Arugula
Sloppy Joes
Steak Au Poivre
Steak Diane
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
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 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:
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
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
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
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
Charred Red Onion and Balsamic Vinegar White Beans
Cilantro Garlic Pita Crisps
Couscous with Spiced Zucchini
Crepes
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
Pita Crisps
Tostadas
Spiced Pita Toasts
Salami Crisps with Sour Cream and Basil

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
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
Fruit-And-Almond Gratins
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
Lemon Creme Brulee With Fresh Berries
Lemon Spice Bread Pudding with Sauteed Peaches
Limoncello Cheesecake Squares
Mosaic
Old-Fashioned New York-Style Cheesecake with Berry Coulis
Puff Pastry Tart Filled with Almond Cream
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, June 28, 2008

Vodka Berries Romanoff, Orange Peel Vodka, Lemon Vodka Whipped Cream, Vanilla Vodka

Here is a recipe that uses with vodka. If we can cook with all these other spirits, why not give a try to vodka?:) It doesn't effect the taste of the dish, but gives it a great kick. It's from the Vodka Cookbook which is a great cookbook. But I do skip the steps of preparing the infused vodkas at home.

Nowadays, you don't really have to prepare vodkas infused with anything. They sell them ready and I buy the vodkas infused with vanilla and oranges ready because I never think to prepare things two weeks ahead:) It works out just fine. But just in case you want to prepare them yourself, the recipes are below.


The presentation of this dessert with all the berries is really mouthwatering. Enjoy:)


VODKA BERRIES ROMANOFF


Ingredients:
2 pints strawberries or mixed berries
1 tablespoon powdered sugar
1 tablespoon lemon juice
4 tablespoons Orange Peel Vodka (see recipe below) or vodka
1/2 cup sour cream
1 cup vanilla ice cream, softened
1 cup Lemon Vodka Whipped Cream (see recipe below)
2 tablespoons shredded fresh mint leaves

Directions:
Wash, hull and dry the strawberries or rinse the berries. Toss in the sugar and lemon juice and arrange on a serving platter.

Whisk together the Orange Peel Vodka and sour cream in a large mixing bowl.

Stir in the ice cream and fold in the Lemon Vodka Whipped Cream.

Pour the cream mixture on top of the berries or serve on the side. Decorate with fresh mint.

ORANGE PEEL VODKA
Ingredients:
3 large oranges
3 cups vodka

Directions:
Wash the oranges. Using a zester of vegetable peeler, peel the skin to create narrow ribbons. Scrape away any remaining pith. Put the peel into a large jar and add the vodka. Store in a dark, dry place for about 2 weeks, shaking the jar occasionally.

Strain through cheesecloth, discard the peel and store in a bottle ready for use.

LEMON VODKA WHIPPED CREAM
Always make whipped cream fresh. Don't even think about making this ahead of time or refrigerating it for future use.
Makes about 1 1/2 cups

Ingredients:
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons Vanilla Vodka (see recipe below)

Directions:
Whip the cream until stiff in a large, chilled bowl.Gradually stir in the sugar and vodka.

VANILLA VODKA

Ingredients:
5 vanilla beans
2 cups vodka

Directions:
Split the vanilla pods lengthwise down the center to expose the seeds, keeping the ends of the beans intact. Place the beans with the vodka in a large jar with an airtight seal. Store in a dark, dry place for at least 4 weeks, shaking the jar several times each week.

When ready, transfer the extract and the beans to a bottle. As you use the extract, top off with more vodka to replenish your supply. The beans will continue to impart flavor for many months.

Friday, June 27, 2008

Wild Berries Splash AND Wild Berry Caipiroska

It is so hot out there, so I was looking for something refreshing and ran into these great vodka drinks that are simple and also very refreshing. Just what the doctor ordered for hot days:)

Try the vodka which is infused with boysenberries, strawberries, raspberries, wild mountain berries and black raspberries. Just to give a try to this vodka is probably worth making this drink. Enjoy:)


WILD BERRIES SPLASH

Ingredients:
1 1/2 oz Finlandia Wild Berries Vodka
Sprite
Splash of Grenadine

Mixing Instructions:
In a tall glass, pour vodka over ice and fill with Sprite. Add grenadine on top and garnish with fresh berries.

WILD BERRY CAIPIROSKA


Ingredients:
2 oz Finlandia Wild Berries Vodka
2 oz sweet and sour mix
4 fresh raspberries
4 fresh blackberries
2 fresh lime wedges
1 teaspoon of sugar

Mixing Instructions:
With a muddler or wooden spoon, muddle berries and lime wedges with sugar in a short highball glass.

Fill glass with crushed ice and add vodka and sweet and sour mix.

Either shake and pour back into glass or stir briskly. Garnish with fresh berries.

Thursday, June 26, 2008

Bourbon Balls

I like preparing this recipe. It's fun to put together and the taste is out of this world:) But you can make changes to it and it still will come out great. For example, although the recipe is with Bourbon, you can substitute with Rum or Brandy.

Or you can substitute pecans with walnuts, macadamia nuts or any other nut that you like.

They are easy to make and you can definitely find one combination that you like best. Have fun...:)


BOURBON BALLS

Ingredients:
1 (6 oz.) pkg. semi-sweet chocolate bits
1/2 c. sugar
3 tbsp. light corn syrup (Karo white)
1/3 c. bourbon
2 1/2 c. (about 5 dozen) finely crushed vanilla wafers
1 c. finely chopped pecan nuts
Powdered sugar to roll balls in

Directions:
Melt chocolate over hot water. Remove from hot water and stir in sugar and syrup. Blend in bourbon. Combine wafers and nuts and add to chocolate mixture; mix well.

Form 1-inch balls and roll in confectioners sugar. Let ripen in covered container at least several days.

Makes about 4 1/2 dozen.

Will keep 3-4 weeks in tightly covered container!

Wednesday, June 25, 2008

Caramelized Onion Dip with Cilantro Garlic Pita Crisps

This dip is time consuming, and it does turn out to be sweet because of the caramelizing, so keep it in mind before preparing it. I've taken the recipe from Bon Appetit, and the only time I use it is when I need to prepare appetizers for company, and I can have it ready a day ahead.

I like the idea of pita crisps, but again, this is also time consuming, and sometimes using crackers might work better. But,the idea is good, so you can substitute the herbs and use them with other dips too. So why am I adding it? Because it tastes really really good:)

Add some feta or goat cheese to the dip, it perks it up quite a bit.

CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CRISPS

Ingredients:
Dip:
2 tablespoons vegetable oil
3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
1 1/2 teaspoons garam masala
1 8-ounce container crème fraîche or sour cream (1 cup)

Pita crisps:
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed

6 pita breads

Chopped fresh chives

Directions:
For dip:
Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.

For pita crisps:
Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.

Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool.

Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.

Makes 8 servings.

Tuesday, June 24, 2008

Marinated Zucchini and Radicchio Salad / Naples Style Marinated Zucchini

I was looking for a basic zucchini recipe when I ran into this Mario Batali recipe. I couldn't believe how good this recipe tasted.

The only thing that I didn't like about it is that I had to wait a day to eat it:) It's especially hard stopping yourself from eating them right after you fry them:)

Then I found this great dressing that I could use with this zucchini and mix is with radicchio and prepare this wonderful salad. So I'm adding the recipe for the salad and the dressing at the bottom also. Enjoy:)


NAPLES STYLE MARINATED ZUCCHINI

Ingredients:
1 1/2 pounds zucchini
Salt
2 tablespoons extra-virgin olive oil
1/2 cup white wine vinegar
1/4 cup sugar
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh parsley leaves

Directions:
Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.

In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.

Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.

MARINATED ZUCCHINI & RADICCHIO SALAD

Ingredients:
1/2 cup shredded radicchio
1 ounce Parmesan cheese, shaved
1/4 cup toasted pine nuts
Salt and freshly ground pepper to taste

Dressing:
1/2 cup olive oil
2 Tablespoons lemon juice
3 Tablespoons red wine vinegar
1 Tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

Directions:
Toss radicchio with dressing. Arrange zucchini on a platter in a circle. Mound radicchio in the center.

Sprinkle with Parmesan and pine nuts. Salt and pepper to taste.

Monday, June 23, 2008

Homemade Steak Sauce

A while ago, while checking around for sauces I had found this steak sauce which I like a lot. It's easy to make and makes a not so nice of a cut of steak a better dish to enjoy. So I wanted to have it handy.

You can keep this sauce in the fridge for about a month, if you can keep yourself from using it long before it:)


HOMEMADE STEAK SAUCE

Ingredients:
2 tbsp olive oil

1 x onion, chopped
6 cloves of garlic, minced
1 x 28 oz can of crushed tomatoes
1 cup of red wine vinegar
1 cup of brown sugar

dash of Worcestershire sauce
dash of soya sauce
1 tbsp of Dijon mustard
1/2 tsp of ground ginger
1/2 tsp of chili powder
1/2 tsp each of nutmeg, cinnamon, cumin, caraway seed and coriander

Directions:
Heat olive oil in a large skillet, add onions, and sweat them until they have softened. Add the rest of the ingredients and simmer until the mixture reduces by half and thickens.

Sunday, June 22, 2008

Beef Braised in Red Wine (Beouf Vigneronne)

This looks like a long recipe, and it does take time, but it's actually easy, and you can take your time with it. I found this recipe from Gourmet, and for me it's the best make ahead dish. It really is rich and delicious.

The dish gets better with time. So, don't worry if you have leftovers (if there can be leftovers:) )

Don't skimp on the wine--the wine makes the dish. I like Merlot, so I use that, and the dish turns out great for us.

Although noodles work and balance the sauce, the beef also works wonderfully with potatoes. I like it with mashed potatoes.

Cooking time does take longer than what recipe says, so keep that in mind when preparing this dish. If you have a slow cooker, it might be a good idea to use it.

Another pointer is not to use bacon, that way you won't have to worry much about skimming fat before serving. I personally would not skip it:)

BEEF BRAISED IN RED WINE (Boeuf Vigneronne)

Ingredients:
2 lb boneless beef chuck, cut into 1 1/2-inch pieces
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
1 teaspoon finely chopped fresh thyme
1 Turkish bay leaf or 1/2 California
4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
1 carrot, thinly sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped 2 large garlic cloves, finely chopped
2 tablespoons all-purpose flour
6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
1 (10-oz) package pearl onions (2 1/2 cups)
1/4 cup water
Special equipment: parchment paper
Accompaniment: buttered egg noodles

Directions:
Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.

Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.

Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.

Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.

Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.

While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.

Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.

After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.

Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.

Note: Boeuf vigneronne can be made and cooled, uncovered, then chilled, covered, up to 4 days. Reheat slowly over moderately low heat, adding water if necessary to thin boeuf vigneronne, until heated through.

Makes 4 to 6 servings

Friday, June 20, 2008

Le Bete Noire

I am back from my vacation. It was actually a birthday celebration for me. We've put both together and although it rained every day we still enjoyed every moment of it. So, since it is the occasion I thought a nice birthday cake recipe would be in order:)

This flourless chocolate cake is a chocolate lovers dream. It is very very rich, so a little goes a long way. It's from Bon Appetit and there's really nothing you can change with this recipe.

Make sure that you don't skip the step with the foil around the pan. If it isn't used properly the water of the bath gets into the cake, so be careful with it.

Use half bittersweet and semisweet chocolate if you can, it comes out better. And use the best quality you can use since this is really the only ingredient that is in the recipe and will make a big difference on taste.

This cake keeps well in the fridge for about 4-5 days, so don't worry if you have leftovers. Make sure you bring it to room temperature before serving.

The ganache can be used on all sorts of desserts that you like, such as brownies, cheesecake or even ice cream. Use semi-sweet chocolate for the ganache.

The whipped cream is a must, and if you add some fresh strawberries next to it, mamma mia!!!!

LA BETE NOIRE

Ingredients:

Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs

Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Lightly sweetened whipped cream

Directions:
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.

Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended.

Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

for ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat.

Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.

Do ahead:
Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Makes 16 servings.

Sunday, June 1, 2008

Vacation:)


I'm going to be taking a vacation with my wonderful husband until around the 20th. See you then with more recipes.......:)

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