tag:blogger.com,1999:blog-1354306428992446112024-02-07T07:27:50.774-05:00Cathy's Cook BookUnknownnoreply@blogger.comBlogger280125tag:blogger.com,1999:blog-135430642899244611.post-21720648541108232292023-04-21T12:15:00.006-04:002023-04-21T12:15:38.110-04:00Filipino Spanish Bread<p> Use Aunt Lulu’s potato roll recipe for the bread. I use half the dough recipe.</p><p>Filling:</p><p> Stir together in a pot until a thick paste happens:</p><p> 1/4 c butter</p><p> 2 teaspoons flour</p><p> 1/2 c bread crumbs</p><p> 1/8 c milk</p><p> 1/2 c brown sugar</p><p> Pinch salt</p><p> Cut dough into 12 small pieces and working one at a time, roll long rectangle and rub melted butter along central area. Add some filling to press out. Roll up jelly roll style. Repeat for the 12 rolls.</p><p>Roll each roll in milk and toss in 1/2 c bread crumbs. Let rise 2 hours in warm place covered.</p><p>Preheat oven to 350°F. Bake rolls on middle rack for 20 minutes.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-90468819430919566832023-04-21T12:01:00.000-04:002023-04-21T12:01:33.810-04:00Custard Tarts<p> 5 sheets puff pastry</p><p>Flour for dusting</p><p>Melted butter for brushing</p><p>Filling:</p><p> 3 egg yolks</p><p> 3 whole eggs</p><p> 1/2 c superfine sugar</p><p> 2 teaspoon vanilla</p><p> 1 c milk</p><p> 1 c light cream</p><p><br /></p><p>Lightly brush 20 small muffin tins w melted butter.</p><p>Dust work surface w flour. Place 1 sheet puff pastry on top. Cut the sheet in half and place halves on top of each other. Starting from short end, roll the pastry up tightly. Cut the roll into 4 even pieces.</p><p>Place one piece on surface w cut side up and smash down w palm of hand. Then roll into a .04 inch flat disc. Line a muffin hole w the pastry disc. Repeat for all the muffin tins and place in refrigerator for at least 30 minutes before filling.</p><p>Preheat oven to 360° F</p><p>In a large bowl whisk the eggs, sugar and vanilla well. Stir in the milk and cream. Transfer the mixture to a pitcher and fill shells 2/3s full. Bake in oven for 10 minutes. Turn the heat down to 320° F and bake for another 20 minutes.</p><p>Use a butter knife to remove the tarts from the tins. Best served warm or room temperature.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-51024412825377751622023-04-21T11:44:00.004-04:002023-04-21T12:02:09.410-04:00Turnip Cake<p>Soak overnight and blend fine:</p><p> 1/2 lb long grain rice</p><p> 3 cups water</p><p>Shred and stir fry:</p><p>1/2 lb daikon</p><p>Add then remove from wok:</p><p>1.5 teaspoon salt and white pepper</p><p>Chile oil</p><p>Stir fry:</p><p>1/2 lb Chinese sausage</p><p>1/2 lb chopped shrimp</p><p>1 cup scallion, garlic, ginger</p><p>Combine w rice and daikon</p><p>Line loaf pans w plastic wrap</p><p>Pour into pans and steam for 90 minutes</p><p>Cool, slice and pan fry</p><p>Serve with oyster Superior Sauce</p><p><br /></p><p>Makes 2-3 loaves for Dim Sum. Recipe from Lee Duberman </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-4426139229999879622021-03-17T08:57:00.000-04:002021-03-17T08:57:02.023-04:00Goat Cheese Panna Cotta<div class="c-recipe__section" style="-webkit-text-size-adjust: 100%; box-sizing: inherit; caret-color: rgb(34, 34, 34); color: #222222; font-family: AvertaStd, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 16px; margin-bottom: 2em;"><h4 class="c-recipe__section-title" style="-webkit-hyphens: auto; box-sizing: inherit; font-size: 1.25rem; line-height: 1.25; margin: 0px 0px 0.25em; overflow-wrap: break-word; padding: 0px; word-wrap: break-word;">Ingredients</h4><div class="c-wysiwyg c-wysiwyg--recipe" style="box-sizing: inherit; font-size: 1rem; line-height: 1.5;"><div style="box-sizing: inherit;"><span style="box-sizing: inherit; font-weight: 700;">Goat Cheese Panna Cotta:</span></div><ul style="box-sizing: inherit; list-style: none; margin: 0px 0px 1.5rem; padding: 0px;"><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">2 cups heavy whipping cream </li><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">1/2 cup whole milk</li><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">1/2 cup sugar </li><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">1/2 vanilla bean, split and scraped (or substitute 1/2 teaspoon vanilla extract) </li><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">1 teaspoon powdered gelatin </li><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">3 ounces mild chèvre goat cheese </li></ul><div style="box-sizing: inherit;"><span style="box-sizing: inherit; font-weight: 700;">Strawberries:</span></div><ul style="box-sizing: inherit; list-style: none; margin: 0px 0px 1.5rem; padding: 0px;"><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">1 cup quartered strawberries</li><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">1/2 cup sugar</li><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">2 tablespoons Grand Marnier or other orange-flavored liqueur</li><li style="box-sizing: inherit; font-size: 1rem; line-height: 1.45; margin: 0px 0px 0.5em 1.25em; position: relative;">Thinnly sliced shisho leaves for garnish (optional)</li></ul></div></div><div class="c-recipe__section" style="-webkit-text-size-adjust: 100%; box-sizing: inherit; caret-color: rgb(34, 34, 34); color: #222222; font-family: AvertaStd, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 16px; margin-bottom: 2em;"><h4 class="c-recipe__section-title" style="-webkit-hyphens: auto; box-sizing: inherit; font-size: 1.25rem; line-height: 1.25; margin: 0px 0px 0.25em; overflow-wrap: break-word; padding: 0px; word-wrap: break-word;">Method</h4><div class="c-wysiwyg c-wysiwyg--recipe" style="box-sizing: inherit; font-size: 1rem; line-height: 1.5;"><p style="box-sizing: inherit; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;">To prepare the panna cotta, bring the cream, milk, sugar, and vanilla to a boil. Turn off the heat and add the gelatin, stirring until dissolved. Add the goat cheese and stir until smooth. Strain through a fine-meshed sieve and discard the vanilla bean pod.</p><p style="box-sizing: inherit; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;">Divide the mixture among 6 ramekins placed on a half sheet pan or cookie sheet. Refrigerate until set, approximately 3 to 5 hours.</p><p style="box-sizing: inherit; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;">To prepare the strawberries, combine the strawberries, sugar, and Grand Marnier in a bowl and let sit for 30 minutes.</p><p style="box-sizing: inherit; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;">To serve, unmold the panna cotta by dipping the ramekin in hot water and running a knife around the edge of the panna cotta. Invert onto a plate. Arrange the strawberries around the panna cotta. Garnish with the sliced shiso leaves, if using.</p></div></div><div class="c-recipe__section" style="-webkit-text-size-adjust: 100%; box-sizing: inherit; caret-color: rgb(34, 34, 34); color: #222222; font-family: AvertaStd, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 16px; margin-bottom: 2em;"><h4 class="c-recipe__section-title" style="-webkit-hyphens: auto; box-sizing: inherit; font-size: 1.25rem; line-height: 1.25; margin: 0px 0px 0.25em; overflow-wrap: break-word; padding: 0px; word-wrap: break-word;">Yield</h4><div class="c-wysiwyg" style="box-sizing: inherit; font-size: 1rem; line-height: 1.5;"><p class="c-recipe__text" style="box-sizing: inherit; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1em; padding: 0px;">6 servings</p></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-8619109529051586542019-06-25T14:07:00.000-04:002019-06-25T14:09:57.823-04:00Afghan SaladCan of garbanzo beans, rinsed and drained<br />
Diced boiled potato<br />
Diced peeled cucumber<br />
Diced tomato and green pepper<br />
Corn kernels<br />
Fresh diced avocado (not really in the Afghan version)<br />
<br />
Fresh lemon juice 2 pinches ground cumin, salt & pepper and 2 TBS cilantro chutney (aka green stuff).<br />
<br />
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<a href="https://cwburtrecipes.blogspot.com/2009/01/cilantro-chutney.html" style="color: #6f3c1b; display: block; text-decoration-line: none;">Cilantro Chutney</a></h3>
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<div class="post-body entry-content" id="post-body-752230949354894733" itemprop="description articleBody" style="background-color: #e6994d; color: #6f3c1b; font-family: Georgia, serif; font-size: 14.17px; line-height: 1.6em; margin: 0px 0px 0.75em;">
Blend together in an electric blender:<br />
1 coarsely chopped onion<br />
2 cups cilantro leaves, whole<br />
5 large chili peppers, to taste<br />
Juice from 2 lemons<br />
3 tsp salt<br />
¼ cup fresh ginger root (about 2 inches)<br />
½ tsp cumin seeds<br />
4 garlic cloves<br />
¼ cup fresh mint leaves<br />
<br />
Serve chilled.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-16216849350448108142019-06-25T14:01:00.001-04:002019-06-25T14:01:33.695-04:00Mock Marzetti's Slaw DressingI can't seem to buy this product in Marin County so I found this on the internet.<br />
<br />
Blend together:<br />
2 c mayo<br />
2/3 c sugar<br />
1/4 c white vinegar<br />
2 TBS yellow mustard<br />
<br />
<i>I always use it in my mother's potato salad recipe. </i><i>Boiled peeled new potatoes, hard-boiled eggs, diced celery and red onion, salt, pepper, Tabasco sauce and healthy dose of Marzetti's slaw dressing. Yum!</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-4890210345391578002019-06-25T13:53:00.000-04:002019-06-25T13:54:03.218-04:00GazpachoServes 4<br />
<br />
2 lbs ripe tomatoes (about 10 plum tomatoes)<br />
1/2 lb cucumber (about 1 cuke)<br />
3 oz green pepper (about 1/2 pepper)<br />
1 clove garlic<br />
2 TBS sherry vinegar<br />
1/2 c water<br />
3/4 c Spanish olive oil<br />
2 tsp salt<br />
<br />
Place into blender:<br />
Quartered tomatoes (discard the core and top of tomatoes)<br />
Peeled and cut cucumber & green pepper chunks<br />
Add the garlic, vinegar, water and blend to a thick liquid.<br />
<br />
Add the olive oil and salt and reblend.<br />
Pour the soup through a strainer into a pitcher and refrigerate for at least 30 minutes.<br />
<br />
While it's cooling, prepare the crouton and other garnishes.<br />
In 1 TBS of olive oil, fry a piece of crusty bread on both sides until crisp. Cut into small bits.<br />
Finely dice peeled cucumber and green pepper as well as bits of tomato from the tops.<br />
<br />
Place some of each garnish into a bowl and pour the chilled gazpacho over. drizzle with more olive oil.<br />
<br />
<i>This recipe comes from my favorite restaurant in DC, Jaleo's. It belongs to the Andalucian wife of Chef Jose Andres.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-23968921233386751972019-06-25T13:29:00.003-04:002019-06-25T14:26:44.672-04:00Turkish Pide Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJHCrIoApcv4Wg1CR6o1W4smdd5Pp5NnneHmrYWpjLBPkKmh5qL5ka6xCua_HTxeWOhl3bL-Wvye2_37CxztJ4gf4F51s5Mn1Ueu9cZ9MCjfjoXt0_mMgAOX7x01UF1VYieHbqobTD9U/s1600/pide+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJHCrIoApcv4Wg1CR6o1W4smdd5Pp5NnneHmrYWpjLBPkKmh5qL5ka6xCua_HTxeWOhl3bL-Wvye2_37CxztJ4gf4F51s5Mn1Ueu9cZ9MCjfjoXt0_mMgAOX7x01UF1VYieHbqobTD9U/s320/pide+pic.jpg" width="240" /></a></div>
<br />
Ingredients<br />
•<span style="white-space: pre;"> </span>4 cups all-purpose flour<br />
•<span style="white-space: pre;"> </span>1 (1/4-ounce) packet instant dry yeast<br />
•<span style="white-space: pre;"> </span>1 1/3 cups warm water<br />
•<span style="white-space: pre;"> </span>1/2 cup warm milk<br />
•<span style="white-space: pre;"> </span>1 tablespoon soft butter or margarine<br />
•<span style="white-space: pre;"> </span>2 tablespoons olive oil<br />
•<span style="white-space: pre;"> </span>1 tablespoon sugar<br />
•<span style="white-space: pre;"> </span>1 teaspoon salt<br />
•<span style="white-space: pre;"> </span>1 large room-temperature egg yolk<br />
•<span style="white-space: pre;"> </span>1/2 cup plain room-temperature yogurt<br />
•<span style="white-space: pre;"> </span>1 tablespoon sesame seeds<br />
•<span style="white-space: pre;"> </span>1 tablespoon nigella seeds<br />
<br />
Steps to Make It<br />
1.<span style="white-space: pre;"> </span>Put the flour in a large mixing bowl. Empty the packet of dry yeast on top and combine with your fingers.<br />
2.<span style="white-space: pre;"> </span>Add the warm water and combine lightly with a fork. Next, add the milk and do the same.<br />
3.<span style="white-space: pre;"> </span>Add the softened butter or margarine and olive oil and combine. Lastly, add the sugar and salt.<br />
4.<span style="white-space: pre;"> </span>Now it’s time to knead the dough. You can knead with a mixer or by hand. If you are using a mixer, process the dough for about 10 minutes using the dough kneading hook. If you choose to knead by hand, knead the dough in the bowl for 15 minutes.<br />
5.<span style="white-space: pre;"> </span>Turn the dough out onto a floured surface and knead for about five minutes more. The dough should be very soft. If it’s too firm, knead in another tablespoon of olive oil until smooth.<br />
6.<span style="white-space: pre;"> </span>Transfer the dough to a warm place. Cover it with a damp cloth and let it rise for about two hours.<br />
7. After
two hours, the dough should be about double in size. Remove the cloth and
turn it out onto a floured surface. Divide the dough into two pieces with
a dough cutter or sharp carving knife.<br />
8. Shape
your <i>pide</i> loaves using your fingers. Make each loaf
flat and either oval or round, about 1/2 inch thick.<br />
9. Place
each loaf on a metal baking tray sprinkled with flour.<br />
10. Using
a sharp knife dipped in flour, first cut about 1 inch in from the edge to
make a circle all the way around the loaf. Then, inside the circle, make
diagonal cuts in opposite directions to make a diamond pattern. Do the
same with the other loaf. (I cover and let rise about 20 minutes. Then I press my fingers into it like you would for foccacia.)<br />
11. In a
bowl, whisk together the yogurt and egg yolk. Using a pastry brush, coat
the top of the loaves generously with the yogurt-egg mixture.<br />
12. Sprinkle
the sesame and nigella seeds evenly over the tops.<br />
13. Bake
in a heated oven at 430 F/225 C oven with a shallow tray of water placed
at the bottom for about 25-30 minutes or until the top becomes deep, golden
brown.<br />
14. Serve
the <i>pide</i> hot out of the oven.<br />
<br />
I usually just make 1/2 recipe and 1 loaf.<br />
<br />
Half recipe amounts:<br />
•<span style="white-space: pre;"> </span>2 cups all-purpose flour<br />
•<span style="white-space: pre;"> </span>1/2 (1/4-ounce) packet instant dry yeast<br />
•<span style="white-space: pre;"> </span>2/3 cups warm water<br />
•<span style="white-space: pre;"> </span>1/4 cup warm milk<br />
•<span style="white-space: pre;"> </span>1/2 tablespoon soft butter or margarine<br />
•<span style="white-space: pre;"> </span>1 tablespoons olive oil<br />
•<span style="white-space: pre;"> </span>1/2 tablespoon sugar<br />
•<span style="white-space: pre;"> </span>1/2 teaspoon salt<br />
•<span style="white-space: pre;"> </span>1 large room-temperature egg yolk<br />
•<span style="white-space: pre;"> </span>1/4 cup plain room-temperature yogurt<br />
•<span style="white-space: pre;"> </span>1/2 tablespoon sesame seeds<br />
•<span style="white-space: pre;"> </span>1/2 tablespoon nigella seeds<br />
<br />
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-33236721071533850462018-11-18T12:14:00.000-05:002018-11-18T12:15:51.218-05:00Crepes2 c AP flour<br />
2 tsp granulated sugar<br />
1/2 tsp salt<br />
3 c whole milk<br />
4 large eggs<br />
3 TBS melted unsalted butter<br />
+ 2 more TBS melted butter for cooking the crepes<br />
<br />
Whisk flour, sugar and salt together in a medium bowl.<br />
<br />
Whisk milk and eggs in a separate bowl. Add half the milk mixture to the flour bowl and whisk until smooth. Whisk in the 3 TBS melted butter until incorporated. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated up to 2 days before cooking the crepes - will need to whisk again.)<br />
<br />
Brush bottom of a 12-inch nonstick skillet lightly with remaining melted butter (and brush between each crepe as well). Heat skillet over medium heat until hot- about 2 minutes. Add 1/3 c batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl the batter all over the bottom of pan. Cook crepes until the edges look dry and start to curl and bottom of crepe is light golden (60-90 seconds). Using the rubber spatula, lift edge and flip crepe to lightly cook the other side. Then lift over to slide onto plate. Continue cooking and stacking your crepes. (Adjust burner heat to keep the crepes just right.) You can keep the crepes in the refrigerator for 2 days if needed.<br />
<br />
With your crepes you can make lots of sweet or savory dishes, for example:<br />
<br />
1. Cheese blintzes<br />
<br />
Make filling - Stir together<br />
11 ounces (1 1/4 c + 2 TBS) whole milk Ricotta cheese<br />
1/2 c 10x sugar<br />
1 ounce softened cream cheese<br />
1/4 tsp salt<br />
Keep in the refrigerator ( up to 2 days) until ready to make blintzes.<br />
<br />
Working with 1 crepe at a time, spoon 2 TBS filling onto crepe about 2" from the bottom edge and spread into a 4-inch line. Fold the bottom edge over the filling, then fold sides over filling and gently roll crepe into a tidy package (like an enchilada or burrito). Repeat with remaining crepes. (Assembled blintzes can be stored in the refrigerator up to 24 hours or frozen up to a month.)<br />
<br />
When ready to serve, saute the fresh or frozen blintzes in butter, seam-side down until golden (about 2-3 minutes per side if fresh, 6-9 minutes if frozen). Serve on plate with raspberry sauce or cherry heated cherry pie filling.<br />
<br />
2. Crepe Suzette<br />
<br />
Bring fresh OJ, and sugar (and optional Grand Marnier) in large skillet over medium heat. Add butter 1 TBS at a time whisking until incorporated; stir in salt. Continue to gently simmer until sauce is slightly thickened.<br />
<br />
2/3 c fresh orange juice<br />
2/3 c sugar<br />
2 TBS Grand Marnier - optional<br />
6 TBS chiller butter cut into pieces<br />
1/4 tsp kosher salt<br />
<br />
Slide crepe into sauce and fold into fourths (looks like a pie slice). Carefully plate the crepes. Pour remaining sauce over the crepes. Figure 2 crepes per serving. Yum!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-15335624436179328872018-11-18T11:30:00.000-05:002018-11-18T11:34:29.583-05:00Beef Empanada<br />
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<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 7.5pt; letter-spacing: 0.25pt;">3 hours<o:p></o:p></span></div>
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<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Cook time<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 7.5pt; letter-spacing: 0.25pt;">1 hour<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt;">
<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Total time<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 7.5pt; letter-spacing: 0.25pt;">4 hours<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 0%; margin-bottom: 7.5pt;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Yield: 1 Dozen<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal;">
<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 18.0pt; letter-spacing: 0.25pt;">Ingredients<o:p></o:p></span></b></div>
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<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 18.0pt; letter-spacing: 0.25pt;"><br /></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">For the Crust<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">8 ounces (2 sticks) butter<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">2-1/2 cups flour<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">3 tablespoons sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "arial" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">⅓</span><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"> cup ice water</span><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l3 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">For the Meat Filling<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">1 tablespoon oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">½ small onion, peeled and chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">1 clove garlic, peeled and minced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">½ pound ground beef<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">½ cup tomato sauce (or 1 TBS soy sauce)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">½ cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">1 small potato, peeled and diced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">1 carrot, peeled and diced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">½ cup frozen sweet peas, thawed<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">¼ cup raisins<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">2 slices American cheese, cut into small
pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">For the Egg Wash</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l6 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">1 egg<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l6 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">1 tablespoon milk<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l6 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">⅛ teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 7.5pt; mso-list: l6 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal;">
<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 18.0pt; letter-spacing: 0.25pt;">Instructions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Divide pie crust into 12 balls. Place each
ball between two sheets of parchment paper and with a rolling pin, gently
flatten each ball into 5-inch diameter and ¼-inch thickness. Using a round
biscuit cutter or an inverted bowl, cut into dough by gently twisting to form
circles with smooth edges. Trim excess dough. (NB, a smaller diameter (3") would make an appetizer size.)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">On a flat work surface, lay dough circle
and spoon about a heaping tablespoon of filling in the middle. Fold the bottom
of dough over filling and with fingers, press edges firmly. Using tines of a
fork, press on sides of dough to firmly seal. Repeat with remaining dough and
filling. On a lightly greased baking sheet, arrange prepared empanadas in a
single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to
30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2
minutes and remove from baking sheet.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 2.25pt;">
<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">For the Crust<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l0 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Cut butter into cubes and freeze for about
1 hour. In a bowl, whisk together flour, sugar and salt and chill in
refrigerator for about 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l0 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Add butter to flour mixture. Cut the butter
into the flour using a pastry blender or by pinching the fat into the flour
mixture with hands. Work them together until resembling coarse cornmeal with
pea-like, butter-speckled pieces.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l0 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Slowly drizzle water to flour-butter
mixture and with hands, mix until just combined. Gently gather dough and press
into a ball. If dough is too crumbly and does not hold together, add more water
a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l0 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 2.25pt;">
<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">For the Filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l5 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">In pot, heat oil over medium heat. Add
onions and garlic and cook until translucent and fragrant. Add ground beef and
cook, stirring occasionally and breaking to pieces with back of spoon, for
about 6 to 8 minutes, or until pink is gone from meat.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l5 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Add tomato sauce and water and bring to a
boil. Lower heat, cover and simmer until meat is fully cooked.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l5 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">Add potatoes, carrots, green peas and
raisins. Continue to cook until vegetables are tender and liquid is reduced. Let cool and add the cheese bits. Season with salt and pepper to taste. (In a colander, drain excess liquid, if needed).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l5 level1 lfo6; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 2.25pt;">
<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">For the Egg Wash<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 22.5pt; mso-list: l2 level1 lfo7; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;">In a bowl, whisk together eggs, milk and
salt.</span><br />
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><br /></span>
<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 13.0pt; letter-spacing: 0.25pt;"><i>Serve alone or with Sweet Chili Sauce.</i></span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-42762973813482697832018-05-23T10:55:00.000-04:002018-05-23T10:57:46.052-04:00Enchiladas Huastecas con Cecina1/4 lb queso fresco<br />
1 can refried beans (La Costena brand)<br />
1 tsp unsalted butter<br />
1/2 lb Cecina de Res (a thin salt-cured beef)<br />
4 corn tortillas (La Providencia or El Milagro brand)<br />
<br />
Marinate the Cecina in orange juice about 20 minutes. Then rinse with water.<br />
Grate the fresh cheese<br />
Warm the black beans in butter (add water if too thick)<br />
Heat a griddle to sear the Cecina for 2 minutes on a dry pan, turn and fry for 1 minute.<br />
Warm up the tortillas on each side in a dry heated pan<br />
Fill the tortillas with grated cheese and fold over<br />
To serve: Plate the enchilada and black beans with <a href="http://cwburtrecipes.blogspot.com/2018/05/salsa-verde.html" target="_blank">Salsa Verde</a> and garnished with some grated fresh cheese. Place the cooked cecina on the side. Pass around the <a href="http://cwburtrecipes.blogspot.com/2018/05/picante-salsa-verde-cruda.html" target="_blank">Spicy Green salsa</a>.<br />
<i><br /></i>
<i>This recipe comes from the Mexican state of San Luis Potosi.</i><br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-67948392372186822052018-05-23T10:43:00.001-04:002018-05-23T10:43:20.930-04:00Picante Salsa Verde Cruda4 serrano peppers<br />
1 garlic clove<br />
1/3 c water<br />
1/4 white onion<br />
1/4 c minced cilantro leaves<br />
salt<br />
<br />
Puree all ingredients in a blender until smooth.<br />
Salt to taste.<br />
<br />
<i>Very spicy salsa to serve with Mexican food</i><br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-78920467597908957412018-05-23T10:39:00.000-04:002018-05-23T10:58:31.663-04:00Salsa VerdeIngredients:<br />
4 c water<br />
1 serrano chile<br />
6 medium tomatillos (husk removed and washed)<br />
1/3 medium onion<br />
2 medium garlic cloves<br />
2/3 tsp dry chicken bouillon<br />
<br />
Bring the 4 coups of water to a boil in a medium size pot. Add the chile and boil 5 minutes, covered.<br />
<br />
Add tomatillos and cook for another 5 minutes until they change color to a pale green but before they fall apart. Drain the chile and tomatillos reserving 1/4 cup.<br />
<br />
Blend for 20 seconds with the onion, garlic & reserved water. You want the salsa to have some texture and not be too smooth.<br />
<br />
Cook the salsa in a medium pan and add boullion. Cook covered one minute before serving. Save in a glass jar.<br />
<br />
<i>Serve warm with <a href="http://cwburtrecipes.blogspot.com/2018/05/enchiladas-huastecas-con-cecina.html" target="_blank">enchiladas</a> or tamales.</i><br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-88929663198879023152018-05-23T10:25:00.000-04:002018-05-23T10:25:21.827-04:00Filipino Spanish BreadFilipino Spanish bread is a popular 'merienda' in the Philippines with a sweet
buttery filling for your afternoon
snack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2blDqx0o6xwsq2vhad0HvqSrI1KM0AoZejHMyomkTr4XWXO4I8NZHC01NUvY8zZ-QyIvus5kJjc4y7lMyOcs0da9w7gINtwQR3JYk8X0-djE9Xew7BGhXSrMubS0H1A5XdkpT0cCBhzA/s1600/filipino-spanish-bread-t-150x150-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="150" data-original-width="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2blDqx0o6xwsq2vhad0HvqSrI1KM0AoZejHMyomkTr4XWXO4I8NZHC01NUvY8zZ-QyIvus5kJjc4y7lMyOcs0da9w7gINtwQR3JYk8X0-djE9Xew7BGhXSrMubS0H1A5XdkpT0cCBhzA/s1600/filipino-spanish-bread-t-150x150-1.jpg" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
FOR DOUGH<br />
3 cups flour<br />
1 1/2 teaspoons instant dry yeast<br />
1/4 cup sugar<br />
1 teaspoon salt<br />
3/4 cup milk<br />
3 tablespoons butter / margarine, melted<br />
1 egg<br />
<br />
FOR FILLING<br />
1/4 cup butter<br />
2 teaspoons flour<br />
1/2 cup bread crumbs<br />
1/8 cup water or milk<br />
1/2 cup brown sugar /white sugar<br />
1/8 teaspoon salt
butter - for brushing<br />
<br />
FOR BREADING<br />
2 tablespoon milk - or water<br />
1/2 cup bread crumbs<br />
<br />
Instructions:<br />
<br />
1. In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk
and margarine or butter. Warm liquids in the microwave for 1 minute on high power. Remove
from microwave and add the egg and beat several times until well blended.<br />
<br />
<br />
<div class="MsoNormal">
<b>2. Pour the liquid mixture over the flour mixture and fold
until a dough forms. Knead the dough on a clean surface dusted with flour until
it becomes smooth and elastic, about 5-10 minutes. </b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>3. Form the dough into a ball
and place the dough in a greased bowl cover with a kitchen towel or plastic
wrap and place it in a warm area and let it rise until it doubled in size.
Depending how warm it is, could take 30 minutes to an hour. </b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>4. Meanwhile, prepare
the filling. In a saucepan over medium-low heat, melt butter. Add the flour and
1/4 cup bread crumbs and mix well. Once it starts to boil, add water or milk,
sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove from heat
and continue stirring until it forms paste-like texture. </b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>5. Punch down the dough
and divide into 16 equal parts using a knife of dough slicer. Roll each piece
into a long triangle (like a pizza slice). Brush the middle part with butter or
margarine then spread filling on the surface leaving about a centimeter around
the edges unfilled. Jelly-roll from the wider end towards the smaller end. </b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>6. Brush each rolled dough with milk or water then roll it on a plate of
breadcrumbs and place on baking sheet lined with parchment paper: make sure
that the end part sits at the bottom so it won't open up while baking. Cover
with cloth or kitchen towel or cling wrap and let them rise for another 10-15
minutes. Remove cover before baking. </b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>7. Place the baking sheet on the middle rack
and bake at 350°F for 20 minutes. </b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><i>You may also use active dry
yeast but it needs to be proofed first by dissolving it in lukewarm water or,
in this case, in the milk with a tablespoon sugar (taken from the ingredients
for dough)</i></b></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-57157289471376566212018-05-23T10:03:00.001-04:002018-05-23T10:04:26.909-04:00Dark Chocolate Mousse<br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "times new roman" , "serif"; font-size: 18.0pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "times new roman" , "serif"; font-size: 18.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3 1/2 ounces dark chocolate, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tablespoon butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 tablespoons water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/8 teaspoon ground dried chipotle
pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tiny pinch salt</span><span style="font-family: "times new roman" , serif; font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 large egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 tablespoons water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tablespoon white sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/2 cup heavy whipping cream,
chilled<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tablespoon heavy whipping cream,
chilled<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0in; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: top;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "times new roman" , "serif"; font-size: 18.0pt;">Directions:<o:p></o:p></span></div>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Bring a saucepan of water to a simmer over low heat.
Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and
salt in a heatproof bowl; set bowl over the simmering water. When the
butter melts, whisk the chocolate mixture gently until smooth and shiny.
Set aside to cool for a few minutes.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Whisk egg yolks, 2 tablespoons water, and sugar in
another heatproof bowl over the same pan of simmering water until egg yolk
mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg
mixture into warm chocolate mixture, whisk until smooth, and set over a
bowl of ice to chill. Whisk constantly until mixture has cooled to room
temperature or slightly cooler.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Pour 1/2 cup and 1 tablespoon cold cream into a chilled
metal bowl; whisk until cream holds soft peaks. Place about half the
whipped cream into the cooled chocolate mixture; gently fold the cream
into the chocolate. Repeat with remaining half of whipped cream, folding
gently until nearly all the streaks have disappeared. Divide mousse into 4
6-ounce ramekins.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Cover each ramekin with plastic wrap and refrigerate at
least 4 hours (up to overnight) before serving. Serve with a dollop of whipped cream and some shaved chocolate atop.<o:p></o:p></span></li>
</ol>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-135430642899244611.post-91345310089991171342018-05-23T09:58:00.001-04:002018-05-23T09:58:18.964-04:00Chili Lime Corn Salad<div class="MsoNormal">
<b>Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>8 ears fresh corn, cooked and cooled<o:p></o:p></b></div>
<div class="MsoNormal">
<b>¼ cup chopped parsley<o:p></o:p></b></div>
<div class="MsoNormal">
<b>3 tbsp finely chopped sundried tomatoes (I have used fresh tomato)<o:p></o:p></b></div>
<div class="MsoNormal">
<b>2 tbsp extra-virgin olive oil<o:p></o:p></b></div>
<div class="MsoNormal">
<b>grated zest and juice of ½ lime<o:p></o:p></b></div>
<div class="MsoNormal">
<b>½ tsp chili powder<o:p></o:p></b></div>
<div class="MsoNormal">
<b>½ tsp salt (suggestion: Himalayan salt)<o:p></o:p></b></div>
<div class="MsoNormal">
<b>¼ tsp cayenne pepper<o:p></o:p></b></div>
<div class="MsoNormal">
<b>⅛ tsp ground cumin<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Instructions:<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>1. Cut kernels off the cobs (about 4 cups)
and place them into a large bowl.<o:p></o:p></b></div>
<div class="MsoNormal">
<b>2. Throw in the rest of the ingredients and toss to
combine.<o:p></o:p></b></div>
<div class="MsoNormal">
<b>3. Serve immediately or place in the fridge for about an
hour to allow flavors to meld.<o:p></o:p></b></div>
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4. This salad will keep well for 2 to 3 days in
the refrigerator.</span></b><br />
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></b>
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><i>This recipe serves 8 people. I usually halve the recipe or even just make it with 2 ears of corn for two people.</i></span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-1448019837662303342018-05-23T09:33:00.004-04:002018-05-23T09:34:24.084-04:00Salmon en croute<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzejVzx6YBRBQMRQ497u3cOJsEDK-jbc4JBOfqvD2YvoPwzYhWN5kpYAiXarT0PnphC81fzj3wA7KYsxfeDEeZ3cOkyqG-MzWsw8m0g2s8efxgA-caDKG-dd78iXkDhOtsvYxbR2gbSKs/s1600/salmon+en+croute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzejVzx6YBRBQMRQ497u3cOJsEDK-jbc4JBOfqvD2YvoPwzYhWN5kpYAiXarT0PnphC81fzj3wA7KYsxfeDEeZ3cOkyqG-MzWsw8m0g2s8efxgA-caDKG-dd78iXkDhOtsvYxbR2gbSKs/s320/salmon+en+croute.jpg" width="320" /></a></div>
<br />
<br />
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">1 side
of salmon, about 900g, skinned</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">A
little olive oil</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">1/4 cup unsalted butter, softened</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Finely
grated zest of 1 lemon</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Generous
handful of basil leaves</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Small
handful of dill leaves</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Sea
salt</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Freshly
ground black pepper</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">1 tbsp
wholegrain mustard</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">500 g
shortcrust pastry (double crust size i.e, 2 cups flour, 1 tsp salt, 1/2 c butter 1/2 c water)</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Plain
flour, to dust</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">1 egg
yolk, beaten</li>
</ul>
<div class="MsoNormal">
<b>Method<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Check the salmon for pin bones, removing any
that you find with tweezers, then cut in half. Line a baking tray with a
lightly oiled piece of foil.</div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Mix the softened butter with the lemon zest,
basil, dill and some salt and pepper in a bowl, to make the filling.</div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Pat the salmon fillets dry with kitchen paper,
then season lightly with salt and pepper. Spread the herb butter over one
fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich
the two salmon fillets together, in opposite directions so both ends are of an
even thickness.</div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Roll out the pastry thinly on a lightly floured
surface to a rectangle, the thickness of a £1 coin and large enough to enclose
the salmon. Put the salmon parcel in the centre of the pastry and brush the
surrounding pastry with egg. Bring up the edges, trimming off any excess, and
tuck them in before folding the rest of the pastry over to form a neat parcel.
Carefully turn the whole thing over so that the seam is underneath and place on
the prepared baking tray.</div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Brush the pastry with beaten egg. Lightly score
a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with
salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the
oven to 400°F.</div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Bake the salmon for 20-<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">25
minutes, until the pastry is golden brown and crisp. To test if ready, insert a
skewer into the middle. It should feel warm for medium cooked salmon. A piping
hot skewer indicates that the fish </span>is well done.</div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Rest the salmon for 5 minutes, then cut into
portions using a serrated knife. Serve with hollandaise sauce, new potatoes and
broccoli or minted peas.</div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-left: 0in; mso-list: l0 level1 lfo2; text-indent: 0in;">
From Gordon Ramsay</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-53657700259447398702017-03-27T17:35:00.000-04:002017-03-27T17:36:16.664-04:00PATE a CHOUX<div style="border-bottom: solid #171717 1.0pt; border: none; mso-border-bottom-alt: solid #171717 .75pt; mso-element: para-border-div; padding: 0in 0in 1.0pt 0in;">
<div class="MsoNormal" style="border: none; line-height: normal; margin-bottom: 6.85pt; mso-border-bottom-alt: solid #171717 .75pt; mso-outline-level: 2; mso-padding-alt: 0in 0in 1.0pt 0in; padding: 0in;">
<br /></div>
<div class="MsoNormal" style="border: none; line-height: normal; margin-bottom: 6.85pt; mso-border-bottom-alt: solid #171717 .75pt; mso-outline-level: 2; mso-padding-alt: 0in 0in 1.0pt 0in; padding: 0in;">
<span style="color: #171717; font-family: "arial" , "sans-serif"; font-size: 18.0pt; letter-spacing: 0.75pt; text-transform: uppercase;">INGREDIENTS<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt; letter-spacing: 0.3pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">1/2 cup (1 stick)
unsalted butter, cut into 1/2-inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt; letter-spacing: 0.3pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">1 cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt; letter-spacing: 0.3pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">1/2 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt; letter-spacing: 0.3pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">1 tsp sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt; letter-spacing: 0.3pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">1 1/4 cups all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt; letter-spacing: 0.3pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">4 large eggs, plus 1
large egg white<o:p></o:p></span></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="background: white; border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184;">
<tbody>
<tr>
<td style="padding: 0in 0in 0in 0in;" valign="top"></td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;" valign="top"></td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;" valign="top"></td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;" valign="top"></td>
</tr>
</tbody></table>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">Preheat oven to 425<o:p></o:p></span></div>
<div style="border-bottom: solid #171717 1.0pt; border: none; mso-border-bottom-alt: solid #171717 .75pt; mso-element: para-border-div; padding: 0in 0in 1.0pt 0in;">
<div class="MsoNormal" style="border: none; line-height: normal; margin-bottom: 6.85pt; mso-border-bottom-alt: solid #171717 .75pt; mso-outline-level: 2; mso-padding-alt: 0in 0in 1.0pt 0in; padding: 0in;">
<span style="font-family: "arial" , sans-serif; font-size: 18pt; letter-spacing: 0.75pt; text-transform: uppercase;">DIRECTIONS<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">Bring butter, sugar,
salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a
wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring
constantly, until mixture pulls away from sides and a film forms on bottom of pan,
about 3 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">Transfer to the bowl of
an electric mixer fitted with the paddle attachment. Mix on low speed until
slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a
time, until a soft peak forms when batter is touched with your finger. If peak
does not form, lightly beat remaining egg white, and mix it into batter a
little at a time until it does.<o:p></o:p></span></div>
<div class="MsoListParagraph">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif; font-size: 12pt; letter-spacing: 0.3pt;">Spoon out small balls (about
a heaping TBS) of dough onto a Silpat or parchment paper lined baking sheet,
with at least an inch separating spoonfuls. Place in oven and cook 10 minutes
and then lower to 350F and cook for another 15-20 minutes, until puffed up and
lightly golden.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">YIELD: MAKES ENOUGH FOR 2-3 DOZEN CREAM PUFFS<o:p></o:p></span></div>
<div class="MsoNormal">
<i>Use this pate a choux
recipe to make mouthwatering pastries such as profiteroles, cream puffs, and éclairs.
Martha Stewart Living, November 2005<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">To modify recipe for cheddar cheese gorgères; omit the sugar,
the extra egg white, and the extra ¼ c flour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">At the end (after the eggs):<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Stir in 1 cup (4 oz) shredded sharp
cheddar cheese (or gruyere),<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"> 2 tsp fresh thyme, <o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">and freshly ground pepper. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">Makes about 2 dozen cheese puffs as an appetizer. Can stuff
inside with pepper jelly or pulled pork, but they are great by themselves.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;">DO AHEAD: Dough can be made 4 hours ahead. Cover and chill. Gougères
can be baked 2 hours ahead; reheat before serving. You can also freeze the
uncooked spoonfuls and bake at a later time, or freeze the cooked puffs and
warm up at a later time.<o:p></o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-46694378692430541072016-09-08T16:02:00.000-04:002016-09-08T16:02:32.460-04:00Tempura batter1/2 c corn starch<br />
1/4 c rice flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 egg beaten<br />
1/4 c water<br />
<br />
Mix dry ingredients in a bowl and slowly stir in water and egg. Beat briskly to avoid lumps.<br />
Dredge shrimp or veggie in corn starch (or flour) then dunk in batter before added to hot oil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-79032939848128353082016-09-08T15:58:00.001-04:002016-09-08T15:58:36.166-04:00Roasted Mushroom Gyoza (Chinese dumplings)1 lb maitake or any mushroom<br />
2 TBS garlic shoots<br />
2 TBS grated ginger<br />
2 TBS minced shallot<br />
2 TBS minced scallion<br />
2 TBS grated and minced carrot<br />
4 TBS finely shredded napa cabbage<br />
2 TBS sesame oil<br />
Gyoza wrappers and egg wash<br />
<br />
In a large mixing bowl, gently break mushrooms into large equal size pieces. Toss with minced garlic, shallot and sesame oil. Roast (450 F) until mushrooms are golden brown and crispy (about 15 minutes).<br />
<br />
Remove mushrooms from pan and mince. Season with salt and set aside to cool and drain. Once cool, mix in carrot, scallion, cabbage, and ginger.<br />
<br />
Spoon small amount (1/2 TBS) onto gyoza wrapper. Rub edges with egg wash (egg with a little water). Fold or pleat each closed. Blanch in boiling salted water until they float, remove from water and allow to dry. Then sear in pan with sesame oil or butter. Serve with <a href="http://cwburtrecipes.blogspot.com/search?q=citrus+chili" target="_blank">dipping sauces</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-78349223669835421012016-09-08T14:30:00.000-04:002016-09-08T14:30:48.552-04:00Dipping Sauces<b>Citrus Chili Sauce</b><br />
<br />
Mix together:<br />
<br />
1/4 c sriracha<br />
2 limes, juiced<br />
1 jalapeno minced<br />
1 clove garlic, grated<br />
2 TBS soy sauce (1 oz)<br />
<br />
<b>Sesame Soy Dipping Sauce</b><br />
<br />
Mix together:<br />
<br />
1/2 cup soy sauce<br />
2 TBS toasted sesame seeds<br />
2 TBS sesame oil<br />
2 TBS grated garlic<br />
2 TBS grated ginger<br />
2 TBS mirin (sweetened sake)<br />
2 TBS rice wine vinegar<br />
<br />
<b>Wasabi Aioli</b><br />
<br />
Whisk together:<br />
<br />
1/2 c Dukes mayonnaise<br />
3 TBS wasabi powder<br />
1 TBS grated ginger<br />
1 tsp grated garlic<br />
2 TBS sesame oil<br />
<br />
(can add some salt to taste, if desired)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-22103866091369375722016-08-21T11:48:00.001-04:002016-08-21T11:48:27.846-04:00Nadia's Fondant Icing10 1/2 oz bag marshmallows<br />
1 lb 4 oz sifted powder sugar<br />
ivory food coloring<br />
corn flour for dusting<br />
1 TBS water<br />
<br />
1. Place marshmallows and water and a little food coloring into a microwave-safe bowl.<br />
Heat in short bursts on a medium heat in microwave, stirring each time until marshmallows are melted.<br />
<br />
2. Stir in powdered sugar and mix to form a rough paste.<br />
<br />
3. Grease your hands and work surface with Crisco. Knead until paste is smooth. Shape into a circle and wrap with cling wrap.<br />
<br />
4. Dust a clean surface and rolling pin with corn flour and roll out dough large enough to cover the cake with some excess.<br />
<br />
5. Lift the fondant onto the cake and smooth the top using a fondant smoother or hands, making sure you push out any bubbles. You can rub out creases with a little corn flour. Trim off any excess icing from bottom.<br />
<br />
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-36567666641424330052016-08-21T11:37:00.001-04:002016-08-21T11:37:10.753-04:00Easy Caramel Sauce1 c packed brown sugar<br />
1/2 c butter<br />
1/4 c milk<br />
1 tsp vanilla extract<br />
<br />
Bring butter, brown sugar, and milk to a gentle boil, and cook until thicken 1-2 minutes. Remove from heat and stir in vanilla.<br />
<br />
<em>Especially good on vanilla ice cream!</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-81275707592092144322016-08-21T11:19:00.002-04:002016-08-21T11:19:40.725-04:00Cantaloupe Gazpacho
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b><span style="font-family: Calibri;">1 medium cantaloupe, peeled, seeded and chopped</span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b><span style="font-family: Calibri;">1 small cucumber, peeled, seeded and chopped<o:p></o:p></span></b></div>
<b><span style="font-family: Calibri;">2 tablespoons red onion, peeled and chopped<o:p></o:p></span></b><br />
<b><span style="font-family: Calibri;">1/3 cup rice wine vinegar<o:p></o:p></span></b><br />
<b><span style="font-family: Calibri;">1/4 cup olive oil<o:p></o:p></span></b><br />
<b><span style="font-family: Calibri;">1 teaspoon kosher salt (more to taste)<o:p></o:p></span></b><br />
<b><span style="font-family: Calibri;">White or black pepper to taste<o:p></o:p></span></b><br />
<b><span style="font-family: Calibri;">Sriracha sauce or mint leaves<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b><span style="font-family: Calibri;">Place cantaloupe, cucumber, red onion and vinegar in
blender and blend on high speed until almost pulverized. While the blender is
running, add the olive oil. Season with salt and pepper.<o:p></o:p></span></b></div>
<b><span style="font-family: Calibri;">Garnish with a swirl of Sriracha sauce to taste, or use
mint for a less spicy version.<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b><i><span style="font-family: Calibri;">Yield: 6 servings</span></i></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b><i><span style="font-family: Calibri;">Adapted from July 2013 issue of Bon Apetite<o:p></o:p></span></i></b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-135430642899244611.post-20674690741591663632016-08-21T11:15:00.002-04:002016-08-21T11:15:49.425-04:00Green Olive & ArtichokeTapenade3 TBS capers, drained<br />
1 TBS chopped fresh parsley<br />
1 TBS fresh lemon juice<br />
1 tsp Dijon mustard<br />
1/2 tsp black pepper<br />
10 large pitted green olives<br />
2 garlic cloves, minced<br />
1 (14-oz) can artichoke hearts, drained<br />
<br />
Combine all ingredients in the bowl of a food processor. Pulse to desired smoothness.<br />
<br />
Yield: 1 1/2 cups<br />
<br />
Best served with a non-salty cracker such as <em>Di Bruno Bros. Crostini Artisan Crackers</em>Unknownnoreply@blogger.com0