Tag Archives: milk

Chocolate Pudding From Dorie Greenspan

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download2 1/4 cups whole milk
6 tablespoons sugar
2 tablespoons cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, at room temperature and cut into 4 pieces
1 teaspoon pure vanilla extract

Bring 2 cups of the milk and 3 tablespoons of the sugar to the boil in a heavy-bottomed saucepan.

While the milk is heating, toss the cocoa, cornstarch and salt into the bowl of a food processor and pulse to blend; turn the dry ingredients out onto a sheet of wax paper.  Place the egg, yolks and remaining 3 tablespoons sugar in the bowl and process for 1 minute.  Scrape down the sides of the bowl and add the remaining 1/4 cup milk.  Process for a few seconds, return the dry ingredients to the bowl and pulse, just until blended.

With the machine running, slowly pour in the hot milk, processing to blend.  The mixture will be foamy, but the bubbles will disappear when the pudding is cooked.  Return the mixture to the saucepan, set the pan over medium-high heat and, stirring without stop, cook for about 2 minutes, or until the pudding thickens and one bubble rises to the surface – the pudding should not boil.  Scrape the pudding into the processor, add the remaining ingredients and pulse until everything is evenly blended.

Pour the pudding into six 1/2-cup bowls.  If you don’t want a skin to form on the tops of the puddings, press a piece of plastic wrap directly against the surface of each pudding.  (As you can see, I let the skin the form – we like it that way chez us.)

Chill for at least 4 hours before serving plain or topped with heavy cream, whipped or not.  Makes 6 servings

Jane Grigson’s Celery Soup from food52

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  • 12308928433_46006b141a_b1/2 pound celery, chopped (4 large stalks about 2 cups)
  • 1/2 onion chopped 
  • 1-2 diced small potatos
  • 4 tablespoons butter
  • 4 cups veggie stock
  • 1/2 c. cream, half and half or milk
  • About 1 teaspoons dill weed * (2 teaspoons for fresh dill)
  1. Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water, s & p to taste and 1/2 teaspoon of dill weed. Simmer for 20 minutes.
  2. Blend or purée the soup.  Add cream. Bring slowly to just under the boil, and more dill weed if required.
  3.  Serves 4, 6 if the rest of the meal is fairly copious

Notes:  * I only used 1/2 tsp dill as I thought more would be overpowering.  I used an immersion blender.

 

Sipping Chocolate from food52

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15592864174_11b891eb0e_b2 cups whole milk
1 teaspoon honey
3 ounces dark chocolate, chopped
1/8 teaspoon ground cinnamon
1/8 teaspoon chili powder
1 tablespoon orange zest

  • Add all of the ingredients to a medium saucepan and heat on low, stirring with a whisk until the chocolate has melted.
  • Continue to heat until the sipping chocolate has turned a nice dark brown color and is warm (10 to 15 minutes), stirring occasionally. Do not heat the milk to boiling.
  • Strain the sipping chocolate into 4 cups. Serve immediately.  serves 4

Dorie Greenspan’s Hot and Cold Chocolate

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  • 2015_0202_dorie_greenspans_genius_hot_chocolate_as-208 15818222153_9437fb4ee3_b3cups (750 grams) whole milk
  • 1/3cup (80 grams) water
  • 1/3cup (65 grams) sugar
  • 6ounces (175 grams) bittersweet chocolate, finely chopped
  1. To make hot chocolate: Bring the milk, water, and sugar just to the boil in a medium saucepan. Remove the pan from the heat and whisk in the chocolate. The hot chocolate needs to be blended at this point. At Ladurée, this is done with a hand-held blender (also called an immersion blender). If you have this tool, leave the hot chocolate in the saucepan and whip it with the hand-held blender for 1 minute. If you don’t have a hand-held blender, transfer the chocolate to a traditional blender and whip on high speed for 1 minute. (When blending hot liquids, be sure to remove the center insert from the top of the blender, and cover the top with a folded kitchen towel to allow steam to escape.) The chocolate should be served immediately, while it is still very hot and frothy. Alternatively, you can pour the chocolate into a container to cool; the cooled chocolate can be reheated or served chilled. (The chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.)
  2. To reheat chilled hot chocolate: Working in a medium saucepan over low heat, warm the chocolate, stirring gently, just until the first bubble pops on the surface. Pull the pan from the heat, whip the chocolate for 1 minute with a hand-held blender (or in a traditional blender), and serve immediately.
  3. To make cold hot chocolate: Chill the hot chocolate until it is very cold, then stir in 3/4 cup (200 grams) cold milk. Whip the cold chocolate for 1 minute with a hand-held blender (or in a traditional blender). Serve the cold hot chocolate over an ice cube or two.
  4. Keeping: Once blended, the hot chocolate can be cooled and refrigerated in a tightly sealed jar for 2 days; reheat gently, or serve as cold hot chocolate.
  5. Cold hot chocolate makes a fabulous ice cream float. Greenspan whips the cold chocolate to froth, pours it into a tall glass — beer glasses are great for this — and adds ice cream. While the traditional go-with-chocolate flavors, like vanilla, coffee, vanilla-fudge, and chocolate in all its renditions, are always good, her favorite floatable flavor is Ben & Jerry’s Cherry Garcia. serves 4

Creamed Tuna on Toast from food.com

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1/4 c margarine
1/4 cup flour
2 cups milk
1 can drained tuna fish
1 cup frozen peas (or to taste)
salt and pepper
bread (for toasting)

Thaw frozen peas in a collender.

Melt the margarine in a saucepan.
Add the flour and blend.
Add the milk, stirring constantly to prevent clumping and stir until creamy.
Add the tuna, peas, salt and pepper and warm through
As the tuna is warming, toast bread.
After toasted, cut in triangles and spoon tuna mixture over the toast.

Cauliflower Patties from food52

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  • cauliflower1 large cauliflower (washed & trimmed into bite size pieces)
  • 3 to 4 shallots, peeled and chopped
  • 2 to 3 small garlic cloves (peeled and finely chopped)
  • 3 to 4 large organic eggs
  • Fresh italian flat leaf parsley
  • 1/2 cup to 3/4 cup grated Romano cheese
  • 1/2 cup shredded low moisture mozzarella
  • 1/4 to 1/2 cup (or more if needed) unbleached baking flour
  • 1/4 to 1/2 cup (or more if needed) whole milk
  • Salt and pepper to taste
  • Light olive oil (for cooking
  • Place a large stockpot filled with water to boil on the stove top. Once it comes to a full boil, add the prepared cauliflower and cook until tender, but not too mushy. Drain and rinse with cold water, set aside to cool.
  • Saute the shallots and garlic in olive oil until soft and fragrant; do not brown. Remove from heat and set aside.
  • Break the cooked cauliflower pieces down into very small pieces using your hands or a knife. The cauliflower needs to be solid enough to taste and create texture, but not so large as to not allow the patties to cook properly.
  • Add the eggs, cooked shallots and garlic to the bowl of cauliflower and season with salt and pepper to taste. Mix this well and add some flour and milk to begin creating a batter-like consistency (start with 1/4 cup of each and add more as needed; adjust to get the desired consistency.)
  • Add the grated cheese, shredded mozzarella and chopped fresh parsley to the mix and blend well until combined. Again, test the thickness here and adjust accordingly adding flour and milk until you are satisfied.
  • NOTE: The mixture for these patties is a bit of trial and error as it needs to resemble a very thick pancake batter without being too dry or worse, too thin and runny.
  • Heat a large non-stick skillet to medium-high heat and add drizzle of the light olive oil and test the mixture by spooning a small pattie into the skillet and watch how it cooks and holds its shape.
  • Use your spatula to press and form the pattie in the skillet as it cooks to make sure it maintains shape and cooks through. Adjust your heat and resist the urge to flip too soon, allow the pattie to cook until light golden brown (about 3-4 minutes each side depending on your stove) before you flip them.
  • Continue forming and cooking the patties, adding more light olive oil as you go. Remove the cooked patties to a large flat platter to cool (do not overlap them until cooled.) Taste the first patties and adjust your salt and pepper seasoning for the remaining batter, if needed.
  • I love to serve these after letting them cool as they are much more flavorful at room temperature. These are the ideal hostess side dish (plan to make these during the upcoming holidays) that you can make ahead.
  • Store them in a sealed container in the refrigerator and simply deliver them to your host and let them come back to room temperature before serving.  Serves about 4 to 6

 

Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing

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miso-quinoa-pilaf-grilled-vegetables_food52_mark_weinberg_14-07-01_0295
For the Pilaf

1 large English cucumber
2 small, long eggplants, about 5 to 6 inches or 1 slender long eggplant of a larger variety)
Olive oil for grilling
1 tablespoon unsalted butter
1 cup quinoa
1 cup 2 % milk
1 cup water
1 1/2 tablespoon white miso (we used barley miso, which is darker)
3tablespoons chopped cilantro

Prepare a medium gas or charcoal grill.

Trim ends off cucumber and eggplants. Slice eggplants in half lengthwise. Cut cucumber crosswise into thirds, then cut each piece in half lengthwise. Place vegetables in a baking pan and drizzle cut sides with olive oil, rubbing oil with your fingertip to cover the vegetables. Set aside until grill is hot.

While you are waiting for your grill to heat up, start your quinoa by melting butter in a small saucepan. Add quinoa and cook over medium heat, stirring constantly to toast the grains. After about 5 minutes, quinoa should start to pop and smell nutty (a few grains will turn golden brown). At this point, add milk and water, and whisk in miso. Cover pot and adjust heat to maintain a simmer. Cook for 17 to 20 minutes until grains are tender and liquid has been absorbed. Remove pot from heat.

Grill cucumber and eggplant pieces cut side down until lightly charred and tender, about 5 minutes for cucumber and 7 to 8 for eggplant. Flip and grill skin side down for 2 to 3 minutes more. Cucumber skin will start to wrinkle and eggplant flesh should yield easily when poked with a knife. Transfer to a cutting board and let cool slightly. Slice cucumbers and eggplants crosswise into half moons.

Fluff quinoa and transfer to a large mixing bowl. Add sliced cucumber, eggplant, and half of the cilantro. Whisk or shake dressing to re-emulsify and add to taste (note that tamari and miso can both vary widely in saltiness, so dress sparingly at first, then add more as you like). I use about half of the dressing. Using a spatula or wooden spoon, gently fold to combine components of pilaf. Taste and add more dressing if desired. Transfer to a serving platter. Sprinkle with remaining cilantro. Serve warm or at room temperature. Pilaf is also delicious cold, the next day. Enjoy! Serves 4 to 6 as a side

For the Soy Dressing

1/4 cup gluten-free tamari
1/4 cup balsamic vinegar
Juice from 1/2 an orange (about 1/4 cup)
1/4 cup canola oil

Combine tamari and vinegar in a small saucepan. Bring mixture to a boil over medium heat. Lower heat to a simmer and cook until mixture is reduced to 1/4 cup, about 6 to 7 minutes. Remove from heat and whisk in orange juice and canola oil. Transfer to a glass jar with a lid. This will make more dressing than you need for this recipe. Use remaining as a dressing for other grilled vegetables or as a marinade for meat.

Corn-and-Cod Chowder from food & wine

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This New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.
original

1/4 pound sliced bacon omit
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper

In a large pot, add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

NOTES Fish Alternatives Use a relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

CONTRIBUTED BY QUICK FROM SCRATCH FISH & SHELLFISH SERVINGS: 4 FAST With its all-American ingredients,

cherry almond dutch baby from smitten kitchen

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Adapted from Sunset Magazine

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Let’s talk about almonds for a minute: I think those waxy, often stale, and flavorless cream-colored discs sold as sliced almonds are absolutely terrible tasting — from the package. But I buy them anyway because they are so magically transformed by toasting, becoming crisp, sweet and intensely fragrant, that I want to put them on everything when I’m not eating them straight. Please, do not go easy on your almonds; spread them on a tray, bake them for 8 to 10 minutes at 350, tossing them around once or twice for even color, and not taking them out until they’re deeply golden brown. Make more than you’ll need so you’ll have them for everything else (like broccoli slaw!).

3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted
Powdered sugar
Lemon wedges

Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. (I err on the side of more cooking time with these pancakes, because I find the longer, within a range, they cook, the more rumpled and golden they get.)

Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot.  Serves 2 generously or 4 petitely

 

Cream of tomato soup, based on allrecipes.com recipe

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IMG_0422
here’s my version
3 tbsp butter
3/4 small onion, diced
1 clove of garlic, minced
3 tbsp flour
6 – 8c tomato juice
3/4 tsp basil
salt and pepper
1 1/2 c milk or to taste
+/- 1/4 c heavy cream

melt butter in heavy dutch oven, add onions cook gently until translucent, add garlic and cook a few min more. Add flour cook for a min or two. Add tomato juice,salt, pepper and basil. Cook for 12-15 min. Add milk and cream, heat through. Serve with grated parm or romano and crackers.

NOTE:  I like my tomato soup smooth so I ended up running it through a sieve.