-Cooking Light, April 2011
10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk
Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.
Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.
Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.
Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.
07 May 2011
Linguine with Clams and Fresh Herbs
-Cooking Light, April 2011
Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.
Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.
Fusilli with Caramelized Spring Onions and White Wine
-Cooking Light, April 2011
Preheat oven to 375.
Start boiling pot of salt water for pasta.
Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.
Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.
Combine onions and pasta and sprinkle panko mix over top.
Preheat oven to 375.
Start boiling pot of salt water for pasta.
Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.
Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.
Combine onions and pasta and sprinkle panko mix over top.
Asparagus with Balsamic Tomatoes
-Cooking Light, April 2011
Cook 1 lb asparagus in boiling water 2' or until crisp-tender. Drain.
Heat 2 t EVOO in lg skillet over med-hi heat. Add 1.5 c halved grape tomatoes, 1/2 t minced fresh garlic and cook 5'. Stir in 2 T balsamic vinegar; cook 3'. Stir in 1/4 t salt.
Arrange asparagus on platter and top with tomato mixture, 3 T crumbled goat cheese and freshly ground black pepper.
Cook 1 lb asparagus in boiling water 2' or until crisp-tender. Drain.
Heat 2 t EVOO in lg skillet over med-hi heat. Add 1.5 c halved grape tomatoes, 1/2 t minced fresh garlic and cook 5'. Stir in 2 T balsamic vinegar; cook 3'. Stir in 1/4 t salt.
Arrange asparagus on platter and top with tomato mixture, 3 T crumbled goat cheese and freshly ground black pepper.
Flourless Almond Torte
-From ColinCowie.com
Ingredients
2 1/2 cups blanched almonds
1 1/2 cups sugar
7 eggs
Dash of salt
1/2 teaspoon vanilla extract
Grated peel of 1 lemon
Powdered sugar
1. Preheat the oven to 350 F.
2. Butter a 10-inch springform pan, then line it with wax paper. Butter the paper.
3. In a food processor, combine the almonds and sugar. Process until the almonds are finely ground. Set aside.
4. Separate 4 of the eggs, placing the yolks in a large bowl and reserving the whites. Add the remaining eggs, along with the salt, vanilla, and lemon peel to the bowl with the yolks and beat to blend well. Gradually beat in the almond mixture. The mixture will become very thick.
5. In a large bowl of an electric mixer, beat the reserved egg whites until they are stiff but not dry. Gently fold them into the batter, a third at a time.
6. Transfer the batter to the prepared pan and bake for 45 minutes, or until a wooden pick inserted near the center of the cake comes out clean.
7. Cool the cake in the pan on a wire rack. Remove the sides of the pan and sprinkle the cake with powdered sugar
Ingredients
2 1/2 cups blanched almonds
1 1/2 cups sugar
7 eggs
Dash of salt
1/2 teaspoon vanilla extract
Grated peel of 1 lemon
Powdered sugar
1. Preheat the oven to 350 F.
2. Butter a 10-inch springform pan, then line it with wax paper. Butter the paper.
3. In a food processor, combine the almonds and sugar. Process until the almonds are finely ground. Set aside.
4. Separate 4 of the eggs, placing the yolks in a large bowl and reserving the whites. Add the remaining eggs, along with the salt, vanilla, and lemon peel to the bowl with the yolks and beat to blend well. Gradually beat in the almond mixture. The mixture will become very thick.
5. In a large bowl of an electric mixer, beat the reserved egg whites until they are stiff but not dry. Gently fold them into the batter, a third at a time.
6. Transfer the batter to the prepared pan and bake for 45 minutes, or until a wooden pick inserted near the center of the cake comes out clean.
7. Cool the cake in the pan on a wire rack. Remove the sides of the pan and sprinkle the cake with powdered sugar
04 May 2011
Lacy Potato Kugel
-Kosher Palette Cookbook, via Food.com
Ingredients
6 large idaho potatoes, peeled
2 large onions, 1 diced and one quartered
4 large eggs, lightly beaten
5 tablespoons oil
2 -3 teaspoons salt
fresh ground pepper
1/4 cup potato starch
1 cup boiling water
1/4 cup oil
Directions
Preheat oven to 500 degrees.
Saute diced onion until nicely caramelized and golden.
While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
Squeeze out liquid and place in a large mixing bowl.
Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
Sprinkle starch on top.
Pour boiling water over starch and stir thoroughly.
Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
Carefully pour mixture into pan and bake for 20 minutes.
After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Ingredients
6 large idaho potatoes, peeled
2 large onions, 1 diced and one quartered
4 large eggs, lightly beaten
5 tablespoons oil
2 -3 teaspoons salt
fresh ground pepper
1/4 cup potato starch
1 cup boiling water
1/4 cup oil
Directions
Preheat oven to 500 degrees.
Saute diced onion until nicely caramelized and golden.
While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
Squeeze out liquid and place in a large mixing bowl.
Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
Sprinkle starch on top.
Pour boiling water over starch and stir thoroughly.
Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
Carefully pour mixture into pan and bake for 20 minutes.
After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.
Pickled Strawberry Jam
-NYTimes May 3, 2011 Adapted from Christina Tosi
Time: 20 minutes, plus cooling
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 coriander seeds
1 cardamom pod.
1. In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
Yield: 3 cups.
Time: 20 minutes, plus cooling
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 coriander seeds
1 cardamom pod.
1. In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
Yield: 3 cups.
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