Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Thursday, April 28, 2011
Wednesday, April 13, 2011
Pasta e fagioli
Ingredients
90ml/3¼fl oz extra virgin olive oil, plus extra to serve
1 onion, peeled, chopped
2 garlic cloves, peeled, chopped
½ tsp dried chilli flakes
600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
salt and freshly ground black pepper
1 litre/1¾ pints chicken or vegetable stock, preferably home-made
80g/2¾oz dried pasta, such as penne
1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
2 fresh bay leaves
50g/2oz freshly grated parmesan
1 large or 2 small very ripe tomatoes, finely chopped
Preparation
Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.
90ml/3¼fl oz extra virgin olive oil, plus extra to serve
1 onion, peeled, chopped
2 garlic cloves, peeled, chopped
½ tsp dried chilli flakes
600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
salt and freshly ground black pepper
1 litre/1¾ pints chicken or vegetable stock, preferably home-made
80g/2¾oz dried pasta, such as penne
1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
2 fresh bay leaves
50g/2oz freshly grated parmesan
1 large or 2 small very ripe tomatoes, finely chopped
Preparation
Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.
Thursday, April 7, 2011
Lamb Steaks with Mint Sauce
I rarely marinade, but every time I do the results are stellar!
INGREDIENTS
6 lamb steaks with bone (4-ounces each) 1/4-inch thick
1 cup red wine vinegar
2 medium-size red onions — sliced
3 tablespoons minced fresh mint (I used Colonel De's Minty Meat Seasoning from Findley Market)
1/2 teaspoon pepper
Vegetable cooking spray
2 tablespoons sugar
3/4 cup chicken broth
PREPARATION
Combine steaks and vinegar in a large shallow dish, top with onion, mint, and pepper. Cover and marinate in refrigerator 1 hour.
Drain steaks and onion, reserving marinade. Place steaks and onion on a rack in a broiler pan coated with cooking spray, broil 4 inches from heat 4 minutes on each side or until desired degree of doneness. Transfer to a platter, cover and keep warm.
Combine reserved marinade with sugar in a small saucepan, and bring to a boil, reduce heat, and simmer until mixture is reduced by half. Add broth, and cook until sauce is reduced by half. Drizzle sauce over steaks to serve.
This recipe from CDKitchen for Lamb Steaks With Mint Sauce serves/makes 6
INGREDIENTS
6 lamb steaks with bone (4-ounces each) 1/4-inch thick
1 cup red wine vinegar
2 medium-size red onions — sliced
3 tablespoons minced fresh mint (I used Colonel De's Minty Meat Seasoning from Findley Market)
1/2 teaspoon pepper
Vegetable cooking spray
2 tablespoons sugar
3/4 cup chicken broth
PREPARATION
Combine steaks and vinegar in a large shallow dish, top with onion, mint, and pepper. Cover and marinate in refrigerator 1 hour.
Drain steaks and onion, reserving marinade. Place steaks and onion on a rack in a broiler pan coated with cooking spray, broil 4 inches from heat 4 minutes on each side or until desired degree of doneness. Transfer to a platter, cover and keep warm.
Combine reserved marinade with sugar in a small saucepan, and bring to a boil, reduce heat, and simmer until mixture is reduced by half. Add broth, and cook until sauce is reduced by half. Drizzle sauce over steaks to serve.
This recipe from CDKitchen for Lamb Steaks With Mint Sauce serves/makes 6
Wednesday, April 6, 2011
Palack Paneer
I got stuck one night with not much in the fridge. I found this recipe and had to settle for ingredients like frozen spinach and canned tomatoes, with Mozzarella for the cheese cubes. Despite all the cut corners, the spices made it taste really great!
Ingredients
500 gms Paneer (look below for recipe to make your own Paneer)
2 medium-sized bunches of fresh spinach (approximately 1 lb or 500 gms)
1/2 bunch fresh fenugreek leaves (approximately 1/4 lb or 125 gms)
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish
Preparation
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Ingredients
500 gms Paneer (look below for recipe to make your own Paneer)
2 medium-sized bunches of fresh spinach (approximately 1 lb or 500 gms)
1/2 bunch fresh fenugreek leaves (approximately 1/4 lb or 125 gms)
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish
Preparation
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Monday, April 4, 2011
Lahmacun a.k.a. Turkish Pizza
Topping
12 oz of minced beef or lamb
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley
Juice of 1 lemon
To prepare topping combine raw meat, oregano, cumin, paprika, and 1/2 teaspoon black pepper; MIX WELL and set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup meat and tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.
12 oz of minced beef or lamb
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley
Juice of 1 lemon
To prepare topping combine raw meat, oregano, cumin, paprika, and 1/2 teaspoon black pepper; MIX WELL and set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup meat and tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.
Leek and Walnut Loaf
Notes: Biga is a yeast-based starter for which a portion of the dough is mixed first and allowed to ferment, giving the finished loaf some of the characteristics of bread made with a sourdough starter. Mix biga 1 day before baking bread.
Yield: Makes 2 loaves, 1 3/4 pounds each
Ingredients
3/4 teaspoon active dry yeast
Biga (recipe follows), at room temperature
About 5 cups bread flour
3/4 cup whole-wheat flour
3 1/2 teaspoons salt
1 1/2 cups (about 6 oz.) chopped leeks (white and pale green parts only)
3/4 cup chopped walnuts (about 4 oz.)
2 tablespoons chopped fresh oregano leaves
About 1/4 cup cornmeal
Preparation
1. In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°) water; let stand until foamy, about 10 minutes.
2. Add 1 1/4 cups cold water, biga, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 2 more cups bread flour, 1/2 cup at a time, until mixture forms a soft dough.
3. Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.
4. Add leeks, nuts, and oregano and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).
5. Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air.
6. Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.
7. Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.
8. Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf tops. Place sheet on rack in lower third of a 450° regular or convection oven.
Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.
Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.
9. Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
10. Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400° oven and bake for about 5 minutes.
Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100° to 110°) water. Let stand until foamy, about 5 minutes. Add 1/2 cup cold water. With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours. Let come to room temperature before using, about 1 hour.
Shortcut: Without the biga, our recipes still produce great loaves. In the basic recipe, just increase the yeast by 1 1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.
Yield: Makes 2 loaves, 1 3/4 pounds each
Ingredients
3/4 teaspoon active dry yeast
Biga (recipe follows), at room temperature
About 5 cups bread flour
3/4 cup whole-wheat flour
3 1/2 teaspoons salt
1 1/2 cups (about 6 oz.) chopped leeks (white and pale green parts only)
3/4 cup chopped walnuts (about 4 oz.)
2 tablespoons chopped fresh oregano leaves
About 1/4 cup cornmeal
Preparation
1. In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°) water; let stand until foamy, about 10 minutes.
2. Add 1 1/4 cups cold water, biga, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 2 more cups bread flour, 1/2 cup at a time, until mixture forms a soft dough.
3. Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.
4. Add leeks, nuts, and oregano and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).
5. Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air.
6. Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.
7. Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.
8. Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf tops. Place sheet on rack in lower third of a 450° regular or convection oven.
Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.
Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.
9. Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
10. Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400° oven and bake for about 5 minutes.
Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100° to 110°) water. Let stand until foamy, about 5 minutes. Add 1/2 cup cold water. With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours. Let come to room temperature before using, about 1 hour.
Shortcut: Without the biga, our recipes still produce great loaves. In the basic recipe, just increase the yeast by 1 1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.
Easy Pizza Dough
Ingredients for Dough
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour, divided (about 10 ounces)
1/4 teaspoon salt
Cooking spray
1 tablespoon cornmeal
Preparation
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and 1/4 teaspoon salt to yeast mixture; stir well. Add 1 cup flour, stirring well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If an indentation remains, dough has risen enough.)
Preheat oven to 450°.
Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour, divided (about 10 ounces)
1/4 teaspoon salt
Cooking spray
1 tablespoon cornmeal
Preparation
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and 1/4 teaspoon salt to yeast mixture; stir well. Add 1 cup flour, stirring well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If an indentation remains, dough has risen enough.)
Preheat oven to 450°.
Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.
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