- Preheat oven to 425 degrees F (220 degrees C).
- Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
- Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar.
Taleggio-and-Roasted-Mushroom Dip from Martha
- 1 pound mixed mushrooms, sliced if large
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 4 oun
ces thinly sliced Taleggio, rind removed - Fresh thyme, for topping
- Crostini, for serving
Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a rimmed baking sheet. Bake, tossing once, until golden, 20 to 25 minutes. Transfer mushrooms to a 6-inch ovenproof skillet. Top with Taleggio. Bake until bubbly, about 5 minutes. Top with fresh thyme. Serve with crostini.
Watermelon-Tequila Cocktails
1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cup blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
Ice
1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
Creamy Tofu Spread/Salad — Gourmet 2004
1 14oz pkg firm tofu, pressed to release water
1/2 c mayo
1 tsp lemon juice
1 tsp tumeric
1/2 tsp dry mustard, can substitute dijion
2 celery ribs finely chopped
1/4 c chives chopped, can substitute red onion
1/2 tsp salt
1/4 tsp pepper
finely mash or do in little food processor, tofu. combine all and mix.
Pecan Pie from 12tomatoes.com
PIE SHEL
L
- 1 1/4 cups flour
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, chilled, divided into 1/4″ pieces
- 2 tablespoons vegetable shortening, frozen and cut into small pieces
- 1 large egg white, chilled, and thoroughly mixed with ice water (about 2 tablespoons)
- 1 large egg yolk, beaten with 1/8 teaspoon water
FILLING
- 4 tablespoons unsalted butter, cut into 1-inch pieces
- 1/2packed dark brown sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup maple syrup, grade B.
- 1 tablespoon vanilla extract
- 1 1/2 cups whole pecans, toasted, and chopped into small pieces, plus extra whole pecans for topping
- For crust, mix together the flour, sugar, and salt in a blender or food processor. Scatter butter and shortening over the dry ingredients and pulse until the mixture resembles a coarse cornmeal (about 15 seconds).
- Move the mixture to a medium bowl,and using a rubber spatula, fold the egg white mixture into the flour mixture until the dough sticks together.
- Shape the dough into a ball with your hands, then flatten into a 4-inch disk.
- Dust the dough lightly with flour, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
- Roll the dough out on a lightly floured surface into a 13″ circle and transfer to a 9″ pie pan.
- Press the dough into the corners and sides of the pan, then trim the edges of the dough to make a 1/2″ overhang. Tuck the overhanging dough under so the folded edge is flush with the rum of the pan, and crimp or flute the edges.
- Chill the shell in the fridge until firm (about 1 hour).
- Prick the sides and the bottoms of the shell with a fork and line the entire shell with aluminum foil, pressing the foil firmly against the shell, then prick the foil with a fork.
- Preheat the oven to 400F.
- Bake the shell for 15 minutes, pressing down on the crust midway through the baking to flatten any puffing.
- Remove the foil after 15 minutes, and bake another 10 minutes until the bottom begins to color. Remove from the oven, and brush the sides and bottom with egg yolk, and return to the oven for about another minute until the yolk glazes over.
- Remove from oven and let cool while preparing the filling. Lower the oven temperature down to 275F.
- While the oven cools, set up a small pot of boiling water, and melt the butter for the filling in a large, microwave safe bowl.
- Mix in sugar and salt until the butter is absorbed.
- Beat in eggs, then maple syrup and vanilla extract, and rest the bowl over the boiling water, stirring until the mixture is shiny and warm to the touch.
- Remove the mixture from the heat and stir in the chopped pecans.
- Press the pecan mixture into the warm shell, then bake in the oven for 30 minutes. After 30 minutes, press the unchopped pecans into the top of the pie with a spatula, then bake for another 30 minutes.
- Let the pie cool after baking for at least 4 hours.
- Serve the pie with whipped cream or ice cream.
Baked Oysters and Spinach Recipe
1-1/2 pounds fresh spinach, rinsed well and left wet
1/4 cup butter
1 large onion, finely chopped
Large pinch of freshly grated nutmeg
Salt and freshly ground pepper to taste
1 cup heavy cream
1 cup fine dried bread crumbs
1 quart shucked fresh oysters
2 Tablespoons finely chopped fresh dill or 2 teaspoons dried
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.
In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Yield: 6 servings
General Tso’s Chicken
For the tofu:
- 1½ tablespoons honey
- 2 teaspoons Louisiana hot sauce, such as Crystal
- 1 block of regular or firm tofu, drained, pat dry, and cut into 1-inch squares
- 1 ½ tablespoons sesame seeds
- 2 to 3 tablespoons cornstarch (depending on how wet the tofu is)
- ⅓ cup peanut or canola oil, for shallow frying
For the rest of the dish:
- ½ teaspoon minced ginger
- 2 cloves minced garlic
- 7 whole dried Chinese red chili peppers (optional)
- ½ of a red bell pepper, cut into large pieces
- ½ tablespoon Shaoxing wine
- 1 cup water or vegetable stock
- 2 cups broccoli florets
- 1½ tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon sesame oil
- 1½ tablespoons cornstarch, mixed with 1 tablespoon water
Mix the honey and Louisiana hot sauce in a bowl until well combined. Add the tofu to the bowl, and toss together gently with a spatula until the tofu is well-coated.
Next, sprinkle the sesame seeds over the tofu, and toss until evenly distributed.
Next, sprinkle the cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch.
Heat 1/3 cup oil in a medium-sized frying pan (we like to use a cast iron skillet) until the oil is about 350F, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.
Carefully place the tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes.
Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). Transfer the tofu pieces to a sheet pan with a slotted spoon.
Heat your wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds.
Next, stir in the red bell peppers and Shaoxing wine.
Now add the water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.
Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.
The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.
Toss in your fried tofu and give everything a quick stir to make sure the tofu is coated. And serve with steamed rice!
Bang bang shrimp pasta
- 8 ounces medium shrimp, peeled and deveined
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1/2 teaspoon smoked paprika, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 2 cloves garlic, pressed
- Juice of 1/2 lime, or more, to taste
- 1/4 teaspoon Sriracha, or more to taste
- Pinch of crushed red pepper flakes
- To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
- In a large bowl, combine pasta, shrimp and mayonnaise mixture.
- Serve immediately, garnished with parsley.
” Lupo’s ” Spiedie marinade
- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 cup white vinegar*
- 2 garlic cloves (finely chopped or pressed)
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
cranberry sauce
12 oz cranberries
1 c sugar
1/4 OJ
3/4 c water
grated rind from orange
put all ingredients in saucepan. Bring to a boil, boil rapidly until berries pop (about 5 min) remove from heat, add grated rind and cool