what is on the menu today ?
Maple Pecan Pie in Wheat-Flavored Crust Recipe
4 Oct 2007 Author: danky In: RecipesThe name Newman was once a staple only in Hollywood; today, it’s a staple in kitchens all across the country. That is largely the result of the efforts of two people: Paul Newman, who founded the Newman’s Own line of food products in 1982, and his daughter Nell, who expanded the brand with Newman’s Own Organics 11 years later. All profits of both companies go to charities.
And what dessert gives this giving family the greatest comfort? “Pecan pie,” says Nell, whose mother—actress Joanne Woodward—grew up in the South. “I’ve always loved pecan pie and the smell of toasting pecans and burnt sugar that goes with it. My aunts Betty Lane and Nina still send their pecan pies up from Georgia at the holidays.”
This update on the sweet southern classic has the true taste of maple and some whole wheat flour in the crust.
Makes 8 servings.
INGREDIENTS
DIRECTIONS
Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
Indian Potatoes, Peas and Cauliflower Recipe
4 Oct 2007 Author: danky In: RecipesMakes 4 servings.
INGREDIENTS
DIRECTIONS
Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
- 0 Comments
- Tags: Cauliflower, Indian, Peas, Potatoes
Sour Cream and Herb Muffins Recipe
4 Oct 2007 Author: danky In: RecipesTry these alongside egg dishes at brunch or with soup and salad for lunch.
Makes 12 muffins.
INGREDIENTS
DIRECTIONS
Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers. Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups. Brush tops lightly with melted butter.
Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.
- 0 Comments
- Tags: Cream, Herb, Muffins, Sour
Mini Walnut Soda Breads Recipe
4 Oct 2007 Author: danky In: RecipesVersatile breads that are good served with cheese, spread with butter and jam at teatime, or paired with a main-course salad.
Makes 6.
INGREDIENTS
DIRECTIONS
Preheat oven to 375°F. Lightly flour large baking sheet. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in toasted, chopped walnuts. Whisk buttermilk, egg and molasses in small bowl to blend. Gradually add buttermilk mixture to flour mixture, stirring until medium-firm dough forms. Turn dough out onto lightly floured surface. Knead until dough comes together, about 6 turns. Flatten dough into disk. Cut into 6 wedges. Shape each wedge into ball. Place on prepared sheet, spacing evenly apart. Flatten each to 3-inch round. Using sharp knife, cut shallow X in top of each round.
Bake breads until golden and tester inserted into center comes out clean, about 30 minutes. Transfer to rack. Serve warm or at room temperature.
- 0 Comments
- Tags: Breads, Mini, Soda, Walnut
Farinata with Sage, Olives, and Onion Recipe
4 Oct 2007 Author: danky In: RecipesEver since R.C Van Dyne from Wilmington, NC tasted farinata in Alessandria, Italy, he has been wanting to make it. We obtained this recipe from Rose Pistola restaurant in San Francisco, where they serve their own farinata.
Farinata is a thin, crisp, pizzalike pancake made from chick-pea flour. When we called Rose Pistola, we were thrilled to learn that the recipe had already been reworked for the home cook by Peggy Knickerbocker, coauthor with chef Reed Hearon of The Rose Pistola Cookbook: 140 Recipes from San Francisco’s Favorite North Beach Restaurant (out October, 1999 from Broadway Books).
The following recipe makes three farinata, but they must be baked one at a time. We suggest opening a bottle of wine, hanging out in the kitchen with friends, and eating the farinata as they come out of the oven.
Active time: 1 hr Start to finish: 2 hr 5 min
For best results, use a 10-inch seasoned cast-iron round griddle, about 3/8-inch deep, that can hold about 1 cup batter. Farinata can be made in a regular cast-iron skillet, but it won’t be quite as crisp or easy to remove.
Serves 6 as an hors d’oeuvre (3 farinata)
INGREDIENTS
DIRECTIONS
At least 1 hour before making farinata, set a pizza stone on rack in upper third of oven and preheat oven to 550°F.
Whisk together chick-pea flour and water until smooth, then whisk in salt and 2 tablespoons of oil. Let stand at least 30 minutes at room temperature.
Cook onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes, then cool.
Put a seasoned 10-inch cast-iron round griddle on pizza stone and heat 10 minutes. Remove pan from oven and add 1/2 tablespoon oil, tilting to coat evenly. Working quickly, stir batter and ladle about 7/8 cup (1 cup minus 2 tablespoons) evenly into pan (batter will sizzle and start to set almost immediately). Quickly scatter a third of the onion, olives, and sage leaves over the batter and carefully return pan to pizza stone. If using an oven with a built-in broiler, bake 12 minutes, then turn oven setting to broil for 1 to 5 minutes. If using an oven with broiler underneath, bake 15 minutes, then transfer pan to broiler for 1 to 2 minutes. Edges should be golden brown and crisp and top flecked with golden spots.
Slide farinata onto a cutting board. Make 2 more in same manner, reheating pan 5 minutes for each successive farinata. Halve farinata and cut into strips.
- 0 Comments
- Tags: Farinata, Olivesion, Sage
