| Strawberry Applesauce Posted: 11 Jan 2010 02:58 AM PST Ingredients : - 1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
- 2 cups applesauce
Cooking Directions : - Stir dry gelatin mix into applesauce. Refrigerate until ready to serve.
Yield: 4 servings Still Hungry? Notes: Great Substitute Substitute JELL-O Brand Lime Flavor Gelatin for JELL-O Brand Strawberry Flavor Gelatin.  |
| Watermelon Slush Posted: 11 Jan 2010 02:44 AM PST  Ingredients : - 3 cups diced watermelon
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 cup crushed ice
- 1/2 cup water
Cooking Directions : - Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.
Yield: 4 servings Still Hungry? A refreshing Middle Eastern street drink. Nutrition per serving : - Calories: 50 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 11 g
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| Kiwi-Mint Julep Posted: 11 Jan 2010 02:32 AM PST  Ingredients : - 3 tablespoons sugar
- 1/2 cup hot water
- 2 cups ice
- 3 kiwis, peeled
- 2 tablespoons frozen limeade
- 2 tablespoons chopped mint
- 3 fluid ounces bourbon
Cooking Directions : - Dissolve sugar in hot water in a 1-cup measure; let cool slightly.
- Combine ice, kiwis, limeade, mint, the sugar mixture and bourbon, if using, in a blender; blend until smooth.
Yield: 2 servings Still Hungry? Kiwis add a tropical note to the Southern favorite. Nutrition per serving : - Calories: 285 kcal
- Carbohydrates: 45 g
- Dietary Fiber: 3 g
- Fat: 0 g
- Protein: 1 g
- Sugars: 38 g
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| Bourbon Yule Luvit Posted: 11 Jan 2010 02:21 AM PST  Ingredients : - 1 ounce Bulleit Bourbon(TM)
- 1/2 ounce hazelnut liqueur
- 1 pinch nutmeg
Cooking Directions : - Layer the Bulleit Bourbon(TM) and hazelnut liqueur into a shot glass. Sprinkle nutmeg on top to serve.
Yield: 1 servings Still Hungry? The hints of vanilla and honey, and long, smoky finish of Bulleit Bourbon(TM) Kentucky straight bourbon whiskey make it ideal for classic cocktails. Notes: For more great recipes, visit thebar.com. Always open. Always serving responsibly. Nutrition per serving : - Calories: 127 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 6 g
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| Apricot Smoothie Posted: 11 Jan 2010 02:12 AM PST Ingredients : - 1 cup apricot halves in light syrup
- 6 ice cubes
- 1 cup nonfat plain yogurt
- 3 tablespoons sugar
Cooking Directions : - Blend apricot halves, ice cubes, yogurt and sugar in a blender until frothy.
Yield: 2 servings Still Hungry? Canned apricot halves blend with yogurt in a tangy and refreshing smoothie. Nutrition per serving : - Calories: 181 kcal
- Carbohydrates: 43 g
- Dietary Fiber: 1 g
- Fat: 0 g
- Protein: 5 g
- Sugars: 38 g
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| Wake-Up Smoothie Posted: 11 Jan 2010 01:50 AM PST  Ingredients : - 1 1/4 cups orange juice, preferably calcium-fortified
- 1 banana
- 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
- 1/2 cup low-fat silken tofu or low-fat plain yogurt
- 1 tablespoon sugar or Splenda Granular (optional)
Cooking Directions : - Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.
Yield: 3 servings Still Hungry? With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein. Nutrition per serving : - Calories: 231 kcal
- Carbohydrates: 54 g
- Dietary Fiber: 5 g
- Fat: 1 g
- Protein: 4 g
- Sugars: 47 g
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| Braised Capon with Pearl Onions Posted: 11 Jan 2010 01:13 AM PST Ingredients : - 1 fresh capon (about 9 to 11 pounds), quartered
- 1 pound pearl onions
- 2 teaspoons salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup matzo meal
- 3 1/2 tablespoons unsalted margarine
- 15 sprigs fresh thyme
- 5 cups homemade chicken stock, or canned low-sodium chicken broth
Cooking Directions : - Cut breasts, thighs, drumsticks, and wing drumsticks of capon into 3-inch pieces, and trim away as much excess fat as possible (or have a butcher do this for you when you buy the capon). Reserve backbone and wing tips to make stock, if desired. Place onions in a bowl of warm water, and let stand 15 minutes to loosen their skins. Peel pearl onions, and set them aside.
- Preheat oven to 325 degrees F. Season capon pieces with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Season matzo meal with remaining salt and pepper, and dredge the capon pieces in matzo meal, tapping off any excess.
- Melt 2 tablespoons margarine in a large, wide, heavy casserole over medium-high heat. Arrange as many capon pieces as will fit in a single layer. Cook, turning to brown all sides well, about 10 to 15 minutes, adding remaining margarine as needed. As pieces brown, transfer them to a platter and add more pieces. When all pieces have been browned, pour off the accumulated fat. Add wine to the casserole, scrape up browned bits from the bottom with a wooden spoon, and boil for about 1 minute. Add the capon pieces and onions, and scatter the top with thyme sprigs. Add stock, bring to a boil, and cover. Place casserole in oven, and cook until tender, about 1 hour.
- Remove casserole from oven. Lift out capon pieces and onions with a slotted spoon, transfer them to a large bowl, and set casserole aside to let liquid cool. Remove and discard thyme sprigs. When cool, cover casserole and the bowl with capon pieces, and refrigerate them overnight.
- To serve, remove casserole from refrigerator, and scrape off solidified fat. Place over medium-high heat, and cook until liquid has reduced by about a quarter, skimming foam from the surface as necessary, about 20 minutes. Lower heat to medium low; return capon and onions to casserole, and cook, covered, about 15 minutes. Remove cover, raise heat to medium high, and cook until sauce has thickened and capon is heated through, about 15 minutes. Serve hot.
Yield: 10 servings Still Hungry? A capon is a large bird bred to have more white meat; it may have to be special-ordered from your butcher. A seven-to-eight-pound roasting chicken can be substituted. This recipe was originally developed for a Passover dinner; butter and flour may be substituted for the matzo meal and margarine. Soak the pearl onions in warm water for 15 minutes to make peeling easier. Nutrition per serving : - Calories: 372 kcal
- Carbohydrates: 15 g
- Dietary Fiber: 0 g
- Fat: 21 g
- Protein: 20 g
- Sugars: 2 g
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| Roasted Rack of Venison with Red Currant and Cranberry Sauce Posted: 11 Jan 2010 01:06 AM PST Ingredients : - 4 cups homemade beef stock
- 2 dried bay leaves
- 1 bunch fresh thyme
- 3/4 cup ruby port wine
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 1/2 cup red currant jam
- 4 tablespoons whole black peppercorns
- 4 tablespoons whole juniper berries
- 4 tablespoons dried rosemary
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 (2 pound) venison racks, well trimmed
- 2 teaspoons butter
- 2 teaspoons all-purpose flour
- 1 cup fresh or frozen cranberries
Cooking Directions : - Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
- Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
- Heat oven to 350 degrees F. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
- Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
- Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
- Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.
Yield: 6 servings Still Hungry? You can also use this recipe to make rack of lamb; choose racks that are about one-and-one-half pounds each, and cook twenty-five to twenty-eight minutes for medium-rare. Nutrition per serving : - Calories: 821 kcal
- Carbohydrates: 31 g
- Dietary Fiber: 6 g
- Fat: 19 g
- Protein: 118 g
- Sugars: 19 g
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| Cilantro Ginger Halibut Posted: 11 Jan 2010 12:43 AM PST Ingredients : - 1 clove garlic
- 1/2 small jalapeno pepper
- 1 (1 inch) piece fresh ginger, peeled and roughly chopped
- 3 tablespoons freshly squeezed lime juice
- 1 cup loosely packed cilantro leaves
- 6 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 1/2 pounds whole halibut fillet, skin removed and quartered
Cooking Directions : - Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
- Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
- Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.
Yield: 4 servings Still Hungry? Use the cilantro-ginger sauce as both a marinade and a serving sauce. Nutrition per serving : - Calories: 374 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 24 g
- Protein: 35 g
- Sugars: 0 g
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| Broiled Salmon with Miso Glaze Posted: 11 Jan 2010 12:36 AM PST Ingredients : - 1 tablespoon sesame seeds
- 2 tablespoons sweet white miso paste (see Ingredient note)
- 2 tablespoons mirin (Japanese rice wine) (see Ingredient note)
- 1 tablespoon reduced-sodium soy sauce or tamari (see Ingredient note)
- 1 tablespoon minced fresh ginger
- 2 drops hot pepper sauce
- 4 (6 ounce) fillets center-cut salmon
- 2 tablespoons thinly sliced scallions
- 2 tablespoons chopped fresh cilantro or parsley
Cooking Directions : - Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
- Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
- Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.
- Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.
- Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).
Yield: 4 servings Still Hungry? Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon. Notes: Ingredient note Miso paste, mirin and tamari are available in health-food stores and Asian markets. Other good fish sources of omega-3 are albacore tuna, mackerel, sardines, lake trout and cod. Nutrition per serving : - Calories: 359 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 0 g
- Fat: 19 g
- Protein: 35 g
- Sugars: 2 g
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| Smoked Salmon Spread Posted: 11 Jan 2010 12:32 AM PST Ingredients : - 1/2 pound smoked salmon
- 1 1/2 cups nonfat cottage cheese
- 3 tablespoons pepper-flavored vodka such as Absolut Peppar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon prepared horseradish
Cooking Directions : - Cut half of the salmon into chunks. Dice the remaining salmon. Place cottage cheese in a fine-mesh sieve and press on it to remove excess moisture. Transfer the cottage cheese to a food processor. Add the salmon chunks, vodka, lemon juice, mustard and horseradish. Process until smooth. Transfer the mixture to bowl and fold in the diced salmon. Refrigerate until chilled.
Yield: 10 servings
Plain vodka can be substituted for the pepper-flavored vodka, but season generously with cracked pepper. Serve on crostini with freshly cracked pepper. Notes: Make Ahead Tip To make ahead: Store, covered, in the refrigerator for up to 2 days. Nutrition per serving : - Calories: 62 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 1 g
- Protein: 8 g
- Sugars: 1 g
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| Grilled Cedar-Planked Salmon Posted: 11 Jan 2010 12:13 AM PST Ingredients : - 1 untreated cedar plank (14x7x1 inch)
- 1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped sun-dried tomatoes
- 1 tablespoon oil
- 1 (2 pound) salmon fillet, 1 inch thick, skin removed
- Immerse the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
- Preheat the grill to medium heat. Mix dressing, parsley and tomatoes; set aside.
- Brush top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid.
- Grill 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork.
Yield: 8 servings
Cooking Know-How UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames. Note Salmon can also be grilled on a sheet of foil instead of the cedar plank.  |
| Easy Shrimp Skillet Posted: 11 Jan 2010 12:08 AM PST  Ingredients : - 1 tablespoon oil
- 2 cups sliced zucchini
- 1/2 pound frozen large shrimp, thawed
- 1 cup diced tomatoes, undrained
- 2 tablespoons KRAFT Sun-Dried Tomato Vinaigrette Dressing
- 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
- 1 cup uncooked instant white rice, prepared as directed on package
- Heat oil in skillet on medium-high heat. Add zucchini; cook 1 min. Add shrimp; cook until shrimp turn pink, stirring occasionally.
- Stir in tomatoes with their liquid and the dressing. Cook on low heat until heated through. Sprinkle with cheese.
- Spoon over cooked rice. Sprinkle with chopped fresh parsley, if desired.
Yield: 2 servings
Add a tasty mix to weeknight dinner with a dish full of favorite flavors. Notes: Jazz It Up You can double this recipe easily for a quick and easy dish for a larger family or for entertaining.  |
| Sausage and Cheese Stuffed Mushrooms Posted: 10 Jan 2010 04:22 PM PST  Ingredients : - 1 pound medium fresh mushrooms, cleaned
- 1/4 cup KRAFT Zesty Italian Dressing
- 1/2 cup Italian sausage, cooked, crumbled
- 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- Preheat broiler. Remove and discard stems from mushrooms. Brush mushroom caps with dressing and place on rack of broiler pan. Broil 5 min.
- Press sausage evenly into mushroom caps, using about 1/2 tsp. sausage in each cap. Sprinkle evenly with cheese.
- Broil an additional 5 min. or until cheese is melted. Serve hot.
Yield: 12 servings
Great Substitute Substitute KRAFT Four Cheese Mexican Style Shredded Cheese or KRAFT Shredded Monterey Jack Cheese for the mozzarella cheese. Make it Easy Cut off the end of the sausage casing, then squeeze the sausage from the package into the skillet. Cook and stir until evenly browned. This will eliminate the need to cut or crumble the sausage after it is cooked. Nutrition per serving : - Calories: 30 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 1 g
- Protein: 2 g
- Sugars: 0 g
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| Mango Shrimp Summer Rolls Posted: 10 Jan 2010 04:13 PM PST Ingredients : - 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
- 3 tablespoons fresh lime juice
- 2 tablespoons water
- 2 1/2 teaspoons packed brown sugar
- 12 large shrimp in shell, peeled
- 3 ounces vermicelli rice-stick noodles
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 8 (8-inch) rice-paper rounds plus additional in case some tear
- 1 bunch fresh cilantro leaves
- 1 bunch fresh mint leaves
- 1 seedless cucumber (usually plastic-wrapped), peeled, cored, and cut into 1/8-inch-thick matchsticks
- 3 scallions, cut into 3-inch-long julienne strips
- 1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
- Make sauce: Stir together all sauce ingredients in a small bowl until sugar is dissolved.
- Add shrimp to a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
- Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
- Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
Yield: 8 servings
Cook's note Summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving. Nutrition per serving : - Calories: 156 kcal
- Carbohydrates: 28 g
- Dietary Fiber: 2 g
- Fat: 1 g
- Protein: 9 g
- Sugars: 14 g
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| Tomato Phyllo Tart Posted: 10 Jan 2010 04:02 PM PST  Ingredients : - 12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
- 1/4 cup extra-virgin olive oil
- 1 tablespoon plain dry breadcrumbs
- 2 tablespoons prepared pesto
- 3/4 cup crumbled feta cheese
- 1 large red tomato, cut into 1/4-inch slices
- 1 large yellow tomato, cut into 1/4-inch slices
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground pepper to taste
- 10 small basil leaves
- Preheat oven to 400 degrees F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
- Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
- Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
- Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.
Yield: 12 servings
This colorful tomato tart will surely impress friends; no one has to know how quickly it comes together. Basil adds a fragrant finishing touch.
Notes: Tip
Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.
To Make Ahead
Bake the tart up to 8 hours in advance; cover and refrigerate. Transport it directly on the baking sheet. Pack basil leaves separately in a plastic bag. Reheat the tart at 350 degrees for 10 to 15 minutes, or until warmed through.
Nutrition per serving : - Calories: 144 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 0 g
- Fat: 9 g
- Protein: 3 g
- Sugars: 0 g
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| Burger-Bites Posted: 10 Jan 2010 03:52 PM PST Ingredients : - 1 cup KRAFT Honey Barbecue Sauce or BULL'S-EYE Original Barbecue Sauce
- 1/4 cup grape jelly
- 1 (1 pound) package small prepared frozen meatballs
- 1 (8 ounce) can pineapple chunks, drained
- 1 large red pepper, cut into cubes
- Mix barbecue sauce and jelly in large skillet. Cook and stir on medium heat 2 min. or until jelly melts.
- Add meatballs to skillet; cook 10 min. or until heated through.
- Skewer each meatball alternately on long wooden skewer or toothpick with pineapple chunk and red pepper.
Yield: 24 servings
Substitute Substitute seasonal fresh vegetables for the red pepper. Substitute Substitute fresh pineapple chunks for the canned pineapple.  |
| Morels in Cream on Brioche (Morilles a la Creme) Posted: 10 Jan 2010 03:47 PM PST Ingredients : - 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 pound fresh morels, trimmed, washed well, and patted dry
- 1 tablespoon all-purpose flour
- Freshly ground white pepper
- 5 thin slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted
- Heat cream in a small saucepan until hot.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute morels, stirring frequently, until golden, 6 to 8 minutes. Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper.
- Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.
Yield: 4 servings
Cooks' Note You can substitute 1 oz small dried morels (1 1/3 cups) for the fresh. Soak dried morels in 2 1/2 cups warm water until softened, 10 to 30 minutes. Lift from soaking liquid, then rinse well and pat dry with paper towels. Pour soaking liquid through a paper - towel - lined sieve into a bowl. Add 1/2 cup soaking liquid to cream when heating (dried morels absorb more liquid than fresh). Nutrition per serving : - Calories: 459 kcal
- Carbohydrates: 32 g
- Dietary Fiber: 2 g
- Fat: 33 g
- Protein: 8 g
- Sugars: 3 g
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| Miso-Glazed Eggplant Posted: 10 Jan 2010 02:13 PM PST  Ingredients : - 6 tablespoons shiro miso (white fermented soybean paste)
- 3 tablespoons rice vinegar (not seasoned)
- 1 1/2 tablespoons water
- 3 3/4 teaspoons sugar
- 1 tablespoon finely grated peeled fresh ginger
- 2 tablespoons vegetable oil plus additional for brushing pan
- 6 Asian eggplants (about 8 inches), halved lengthwise
- 2 scallions, finely chopped
- Preheat broiler.
- Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
- Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
Yield: 6 servings
Cook's note Shiro miso is available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928). Nutrition per serving : - Calories: 176 kcal
- Carbohydrates: 28 g
- Dietary Fiber: 9 g
- Fat: 6 g
- Protein: 5 g
- Sugars: 14 g
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| Pickled Hot Chiles Posted: 10 Jan 2010 01:56 PM PST  Ingredients : - 4 cups distilled white vinegar
- 1 1/3 cups water
- 1/4 cup sugar
- 1 1/2 teaspoons kosher or canning salt
- 1 1/2 pounds small hot chiles, stems trimmed to 1/4 inch
- 7 cloves garlic
- 3 1/2 teaspoons pickling spices
- Sterilize jars and lids: Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in canner or pot and add enough water to cover by 2 inches. Heat water until an instant-read thermometer registers 180 degrees F (do not let boil). Keep jars submerged in hot water, covered, until ready to use.
- Make pickled chiles: Bring vinegar, water, sugar, and salt to a boil in a 3-quart nonreactive saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, 5 minutes.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Tightly pack jars with chiles and add 1 garlic clove and 1/2 teaspoon pickling spices to each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between chiles and jar to eliminate air bubbles.
- Seal and process jars: Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil pickles, covered, 10 minutes, then transfer jars with tongs to a kitchen towel to cool. Jars will seal as they cool. (If you hear a ping, that signals that vacuum formed at top of jar has made lid concave.)
- After jars have cooled 12 to 24 hours, press center of each lid to make sure that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal.
Yield: 7 servings
Cook's note Pickled chiles keep 6 months, stored in a cool dry dark place. Special equipment (1/2-pt) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-qt deep pot Nutrition per serving : - Calories: 75 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 1 g
- Fat: 0 g
- Protein: 2 g
- Sugars: 12 g
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| Butternut Squash and Hazelnut Lasagne Posted: 10 Jan 2010 01:47 PM PST  Ingredients : - 1 large onion, chopped
- 3 tablespoons unsalted butter
- 3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 teaspoons chopped fresh sage
- 1 cup hazelnuts, toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped
- 1 teaspoon minced garlic
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups milk
- 1 bay leaf (not California)
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 pound fresh mozzarella, coarsely grated
- 1 cup finely grated Parmigiano-Reggiano
- 12 (7- by 3 1/2-inch) sheets no-boil lasagne
- Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
- Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)
- Assemble lasagne: Preheat oven to 425 degrees F.
- Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
- Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
Yield: 6 servings
Cook's notes Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Nutrition per serving : - Calories: 827 kcal
- Carbohydrates: 84 g
- Dietary Fiber: 12 g
- Fat: 41 g
- Protein: 36 g
- Sugars: 21 g
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| Pumpkin Puree Posted: 10 Jan 2010 01:26 PM PST Ingredients : - 1 (4 pound) sugar pumpkin
- 1 tablespoon vegetable oil
- Heat oven to 350 degrees F. Cut pumpkin into quarters, scrape out the seeds, and discard. Rub flesh with vegetable oil, and place on a baking sheet, flesh side up. Bake until soft, about 1 hour. When cool enough to handle, remove peel and put through a food mill fitted with a medium disk.
Yield: 10 servings
Reserve the seeds to make a batch of Sweet and Spicy Pumpkin Seeds.
Nutrition per serving : - Calories: 59 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 0 g
- Fat: 1 g
- Protein: 1 g
- Sugars: 7 g
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